KR19980072453A - Confectionery composition for diabetic patients, which contains lettuce extract as a main ingredient - Google Patents

Abstract

The present invention relates to a confectionery composition containing an extract of lettuce extract, and relates to a sugar-free, low-calorie confectionary composition having no rapid blood sugar rise even after ingestion by a diabetic patient by using an extract of lettuce extract having a hypoglycemic effect.

Accordingly, an object of the present invention is to provide a sugar-free, low-calorie confectionary composition having a blood sugar lowering effect as a main component of the extract of baekryepi, the diabetic patients do not have a rapid blood sugar rise even after ingestion.

Therefore, sugar substitutes such as maltitol, a type of sugar alcohol, and oleic acid as unsaturated fatty acids are added to unsaturated fat to control the nutritional requirements of diabetic patients. Protein, whey protein, oatbran (oatbran) of the added high protein, dietary fiber confectionery composition is characterized.

Description

Confectionery composition for diabetic patients, which contains lettuce extract as a main ingredient

The present invention relates to a composition of confectionery formulated with extract of lettuce extract, and more particularly, to a sugar-free, low-calorie confectionary composition which does not have a rapid blood sugar increase even after ingestion by a diabetic patient using the lettuce extract having a hypoglycemic effect as a main ingredient.

As living standards improve and medicine develops, the elderly population and their purchasing power are also increasing, and the trend is increasing due to changes in living environment. The number of adult diseases, especially diabetics, has increased sharply since the late 80s and is currently estimated at 2 million.

Diabetes is a disease that causes various complications over time as the nutrients introduced through the intake of food are not used well and thus metabolic disorders occur.

Clinical symptoms include

① hyperglycemia due to lack of insulin (hyperglycemia)

If the sugar cannot be stored in the form of cells or glycogen, it remains in the blood and thus increases the osmotic pressure of the blood and draws water from the cells into the blood. So when the kidney threshold (180ml / 에 per day) or more, the urine will come out with sugar.

② glycosuria (hyperglycemia) caused by hyperglycemia

When there is a sugar in the urine filtered by the kidneys to increase the osmotic pressure of the urine to inhibit the reabsorbing function of the kidneys water will be drained out of the body much.

③ polyuria caused by Glycosuria

④ Polydipsia

⑤ Weight loss and nitrogen balance are broken by catabolism of cells

⑥ ketosis due to catabolism of fat cells

⑦ Diabetic acidosis caused by Ketosis

The ultimate goal of diabetes treatment is to maintain blood sugar levels to prevent complications, and to lead a pleasant and rewarding life by engaging in social activities like healthy people. Obesity is well known as one of the triggers of diabetes, weight management is an important place in the prevention or treatment of diabetes. Therefore, diabetics should be thoroughly diet or exercise therapy to maintain the standard weight. As such, the primary component of treatment in diabetics is diet. However, due to the limitation of dietary amount and type of diet, patients always feel hungry and have a strong desire to eat.

In the health food for diabetic patients, Japanese Patent Publication No. 3-22134 (Glucose Improvement Food) discloses a blood sugar improving food containing a mixture of fruit peel powder or extract of citrus fruits and powder or extract of leaves or roots of carrots. In Japanese Patent Laid-Open No. 4-5652 (hypoglycemic lowering agent), Japanese Patent Laid-Open No. 4-210576 (hypoglycemic inhibitory agent) relates to a glycemic-improving food characterized by having a hypoglycemic action in water-soluble components of aloe belonging to the family Liliaceae Food and its manufacturing method) relates to a food comprising a water-soluble protein having an average molecular weight of 150-50,000 derived from silk fibroin, and Japanese Patent Application Laid-open No. Hei 5-56749 (konjac cookie composition for diabetic patients and a manufacturing method thereof). For diabetics who use konjac as a main ingredient and add extracts such as coffee, green tea, and black tea, agar, and low-calorie sweeteners It is described with respect to the calorie confectionery (heat 3kcal / 100g) compositions and methods for their preparation.

In addition, in relation to green tea, Japanese Pharmacy Journal (Study on Blood Glucose Components of Japanese Soybean, Vol. 108, No. 10, No. 964-970 (1988), describes the extract of cold water, hot water extraction, and hot water extraction in diabetic rats. A hypoglycemic action and an active ingredient of polysaccharides with a molecular weight of about 40,000, and the Japanese Journal of Bioscience (Experimental Study on Diabetes of Matcha), using matcha rabbits to investigate the effects of matcha on diabetes Blood glucose levels before and after the administration of blood glucose levels in the range of 11% to 33%, such as reducing the effect of diabetes mellitus has been described.

On the other hand, in Korea, Korean Patent Publication No. 96-3608 (Healthy food composition with diabetic improvement effect contains grains and seeds, and specific herbal extract dry powder as an active ingredient, and has a synergistic effect on diabetes improvement, which optionally contains nutritional supplements. Concerning healthy food composition, Korean Patent Publication No. 95-016580 (Dietary dietary foods are controlled by calorie and nutrient content, contain salts properly, can be easily prepared and consumed by users, and have a feeling of satiety after ingestion. Dietary Control Food for Diabetic Patients, Korean Patent Publication No. 95-028657 (Replacement Composition, 1995) replaces one meal per day in Soup style, and is a preventive composition that has excellent effects on diabetes, hypertension, obesity, heart disease and constipation. Hepatic function and fatigue recovery through animal experiments This has been proven and is available while eliminating hunger by reducing body fat by connoisseurs of the day 500Kcal has been particularly described with respect to a good adult substitutes in the treatment of diabetes.

However, in the case of conventional dietary preparation products, it focuses on simple nutritional supplementation such as minute reduction of calories, dietary fiber reinforcement, and high protein products, and also includes low sugar components such as sugar and glucose, so that blood sugar suddenly increases after ingestion. There was a disadvantage that it is not suitable as a favorite food of diabetes patients.

In addition, in the case of existing health foods for diabetics, most of them are powder products made by combining various herbal materials without accurate pharmacological efficacy verification and clinical data, depending on traditional private supplements such as reinforcement of consent. Another side effect was concerned.

The present inventors focused on the fact that the diabetic patients can safely eat and nutritionally suitable for the diabetic patients have been required to develop a snack to extract the baekbaekpi extract having an excellent hypoglycemic effect so that the diabetic patients do not have a rapid blood sugar rise when ingested In addition to the exact dosage was added to the formulation through the animal and clinical experiments in the addition, to prepare a confectionery as a snack street without the side effects such as rapid blood sugar rise, hypoglycemia, completed the present invention.

Accordingly, an object of the present invention is to provide a sugar-free, low-calorie confectionary composition without the rapid blood sugar rise even after ingestion of diabetic patients as a main component of the extract of baekryepi with a hypoglycemic effect.

In other words, the present invention is to replace the sugar sugar maltitol, a type of sugar alcohol maltitol, 70% or more of the total fat as unsaturated fat to suit the nutritional requirements of diabetic patients to suppress the rise in blood sugar and nutritionally balanced, soy protein, Whey protein, oatbran (oatbran) is characterized by the composition of high protein, dietary fiber confectionery.

The present invention comprises 0.01% to 20% by weight (w / w) of lettuce extract as a blood sugar lowering agent, and as a sugar substitute, 70% or more of maltitol, which is a kind of sugar alcohol, and total fat as unsaturated fat is suppressed to increase blood sugar level. In a nutritious and balanced diet, soy protein, whey protein and oatbran were added to pursue high protein and dietary fiber products.

The extract of baekbaekpi is mixed with baekbaekpi and purified water in the ratio of 1: 6, put into the extractor and extracted for 8 hours or more at 80-85 ℃, filtered at room temperature using a micro filter and stirred and dissolved lactose in the filtrate at 80 ℃ The extract was concentrated under reduced pressure until the solid content was 70% or more. Dry the extract under reduced pressure for at least 4 hours at 60 ℃ or less and grind it for use in the product.

In the case of fat, 25-30% by weight of saturated fatty acid / total fat (w / w), 25-30% by weight of monounsaturated fatty acid / total fat (w / w), and 45-50% by weight of polyunsaturated fatty acid / Total fat (w / w) prevented atherosclerosis and other complications. For cookies, soy protein was 5-7 wt% (w / w), whey protein was 4-6% (w / w), and oatbran was 5- 7% (w / w) is mixed with flour, baking powder, etc. to meet the diet of diabetic patients to prepare high protein and dietary fiber products.

In order to compare the palatability of the manufactured product with the existing product, a panel test was conducted to 7 panel specialists. Panel test method is as follows.

The palatability of the blood sugar-lowering confectionery was investigated by comparing the products of the present invention and the products of the present invention.

The panel test results for each product are as follows.

① Cookie: Comparison of the comparison structure with the cookie for diabetic patients made with Grace of Crown Confectionery

② Hard Dough Biscuit

③ crackers

④ Wehas

⑤ hard candy

⑥ hot cocoa liquid

⑦ Snack

In addition, a certain amount of lettuce extract from the confectionery prepared by the present invention

A cookie product was prepared and hypoglycemic effect was demonstrated through animal experiments using normal mice and diabetic rats.

[① blood glucose lowering effect test method]

i) Test animals: 10 heads of 6-week-old ICR Mouse

ii) Samples to be disclosed: Charm crackers (control), Invention-1 (cookies without lettuce), Invention-2 (cookies with lettuce)

iii) method

① Experiment of inhibitory effect on blood sugar rise in diabetic rats

Alloxan was administered at 50 mg / kg for 12 hours of diabetes-induced rats, followed by oral administration of a blank sample at 2 g / kg in saline. After 45 minutes, after 90 minutes blood glucose was measured using one-touch II (Johnson Johnson, USA).

② Sugar load experiment on healthy rat

After fasting healthy rats for 12 hours, mix maltose 500mg / kg and test sample 2g / kg orally

45 minutes after administration blood glucose was measured using one-touch II (Johnson Johnson, USA).

③ hypoglycemic effect

A: Blood glucose level before administration of the control group (true crackers)

B: Blood sugar level 45 minutes after the administration of the control (true cracker)

C: Blood glucose level 45 minutes after administration of test materials

D: Blood glucose level before administration of test material

[② Blood glucose enhancing effect test result]

i) Test result of hypoglycemic effect on diabetic rats

ii) Results of glucose tolerance test in healthy rats

The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples.

Example 1 Cookie

Maltitol 18.6%, unsaturated fat 15%, whey protein 7%, egg whites 6%, creamed with mixed water 44%, soy protein 8%, lettuce extract 1.0%, baking powder 0.4% Put, mix and finish the formulation, molding and baking packaging to prepare a cookie.

Example 2 Hard Dough Biscuit

Gravity 79%, malitol powder 6%, malitol syrup 3%, salt 0.9% soda 0.5%, white extract extract 1.2%, blended water is mixed firstly, 9% unsaturated fat, 1.4% skim milk After remixing to complete the formulation, molding, baking, and packaging were carried out to produce hard biscuits.

Example 3 Crackers

25% strong powder, 34% strong powder, 0.5% malitol, 0.2% fresh yeast, mixed with mixed water and then fermented for 12 hours. After the first fermentation is completed, add 6% unsaturated fat, 0.3% sodium bicarbonate, 2% whey protein, and mix water, and then add the dough, 20% force, 11% gravitational powder, and 1% lettuce extract together. After mixing and secondary fermentation for 5 hours to complete the blending, was molded, baked packaging to prepare a cracker.

Example 4 Wehas

Main ingredient 87%, soy protein 7%, malitol 3.4%, whey protein 2.5%, sodium bicarbonate 0.1%, mixed, molded, baked to prepare a Hahas sheet.

38% unsaturated fat, maltitol powder 40%, maltitol seam 7.2%, whey protein 13.3%, lecithin 0.3%, spices 0.1%, vanillin 0.1%, 1% of lettuce extract was prepared by Corimming cream was prepared.

The sheet and the cream prepared in the above were molded by sanding and packaging to prepare a wehas.

Example 5 Hard Candy

Malitol syrup 67.8%, polydextrose 30%, blended water and concentrated to heat, then added 0.2% spices, 1% citric acid, 1% baekpipi extract, cooled, molded and packaged to prepare a hard candy.

Example 6 Cocoa

Skim milk powder 53%, maltitol 20%, cocoa powder 13%, vegetable creamer (non-dairy creamer) 13%, salt 0.1%, ethanol extract 0.9% was added to dry mixing to prepare a powder product.

Example 7 Snack

99.1% of jade powder, 0.5% of cellulose powder, and 0.4% of purified salt were added to prepare a snack base.

Unsaturated fat 29%, malitol powder 33%, malitol syrup 26.5%, fresh cream 8%, white skin 3%, cara color 0.5% mixed with water, heated and concentrated to prepare a sugar solution, 99.8% coconut oil, spices 0.2% was added to prepare a perfume oil.

Snack base, sugar solution, flavor oil and maltitol powder in the ratio of 5: 3: 1.5: 0.5 above the base evenly sprayed sugar solution, flavor oil, malitol powder and dried to prepare a snack product.

[Comparative Example 1-Comparative Example 5]

Confectionery was prepared by the combination of Table 1.

[Table 1] Confectionery Composition

Note: Unsaturated fatty acids are mixed with oleic acid, linolenic acid, ninolic acid.

As can be seen from the results of the blood glucose enhancing effect test in the detailed description of the present invention, the results of comparing the hypoglycemic effect of the true cracker with a low sugar content were 100% in diabetic rats and healthy rats, respectively. The hypoglycemic effect was shown. In addition, in the case of the product without added baekpipi, hypoglycemic effect was shown, but the effect was weak compared to the product added with baekpipi.

In the above sensory 5 results, the present invention showed similar results in taste and texture compared to the existing products.

Claims (8)

Confectionery composition having a glycemic-enhancing effect containing an extract of lettuce. The confectionary composition according to claim 1, which contains 0.01 to 20% by weight (w / w) of lettuce extract. 3. The confectionary composition of claim 1 or 2, wherein the extract is an aqueous soluble or alcoholic extract. 2. The confectionary composition of claim 1, which contains sugar alcohol, unsaturated fatty acid, protein or dietary fiber. 5. The confectionary composition of claim 4, wherein the sugar alcohol contains 1 to 50% by weight (w / w) as malitol, laccitol, xylitol, sorbitol or mannitol. 5. The confectionary composition of claim 4, wherein the unsaturated fatty acid contains 1 to 50 wt% (w / w) of oleic acid, linolenic acid, or ninolic acid, and one or two or more kinds thereof. The confectionary composition of claim 1, wherein the protein is 1-50% by weight (w / w) as soy protein or milk protein. The dietary fiber according to claim 4, wherein the dietary fiber is 1 to 40% by weight (w / w) as a dietary fiber of natural origin.