KR20020033336A - Food composition comprising extract from Polygonatum odoratum (Mill.) Druce - Google Patents

Abstract

PURPOSE: A food composition containing an extract of Polygonatum odoratum (Mill.) Druce root is provided, thereby producing sugar-free, low fat, and low calorie confectionery and beverage suitable for a diabetic or an obese person. CONSTITUTION: The food composition suitable for a diabetic or an obese person contains the water or alcohol extract of Polygonatum odoratum (Mill.) Druce root or steroid glycoside. The food composition containing an extract of Polygonatum odoratum (Mill.) Druce root further contains at least one component selected from aspartame, saccharine, pectin, guar gum, skim milk powder, citric acid, vitamin, wheat flour, agar and oligosaccharide, in which the food composition becomes cookie, biscuit, cracker, candy, snack, cocoa liquid, jelly, drink or beverage. The confectionery and jelly composition contains 0.1 to 20 wt.% of the water or alcohol extract of Polygonatum odoratum (Mill.) Druce root, 0.1 to 20 wt.% of a mixture of saccharine and aspartame, 0.001 to 10 wt.% of a mixture of pectin and guar gum, and 0.1 to 50 wt.% of oligosaccharide.

Description

Food composition comprising extract from Polygonatum odoratum (Mill.) Druce}

The present invention relates to a food composition containing the root extract as a main component. More specifically, the present invention relates to sugar-free, low-fat, low-calorie food compositions, such as snacks or confectionery and beverage compositions for diabetics and obese people, containing the extract of Roots as a main ingredient.

As the socio-economic development develops, the dietary habits of modern people are also changed, resulting in an increase in the consumption of animal foods and a decrease in the intake of vegetable foods. As a result, problems with adult diseases such as atherosclerosis, high blood pressure, and diabetes are becoming more serious. Diabetes and other adult diseases have not yet been clearly identified as a cause, and among these adult diseases, the incidence of diabetes is increasing, especially as the population ages, the incidence of diabetes in the elderly is quite high.

To date, diabetes, obesity, and cardiovascular diseases are all closely related to insulin resistance. Increasing insulin resistance causes abnormalities in glucose transport into cells and glucose utilization within cells, leading to increased blood sugar, which leads to diabetes, and obesity due to a breakdown of the overall caloric metabolism in the body. In addition, abnormalities in fat metabolism, blood cholesterol or triglycerides increase in the concentration of blood vessels accumulate in the walls of the blood vessels due to abnormal cardiovascular disease occurs in some people. As such, the disease corresponding to the adult disease seems to be caused by the decrease in insulin action due to increased insulin resistance. It is not known what causes the decrease in insulin resistance, but it is known that there is a direct relationship between excessive fat intake and excessive sugar or fructose intake.

In animals, 40% of the total calories are fed with fructose or sugar. In other words, excessive intake of simple sugars reduces the use of glucose in the muscles, thereby reducing the transport of glucose into the muscles of the blood, reducing the activity of glycogen synthase and storage of glycogen in muscle cells in peripheral tissues such as muscles. Increases insulin resistance, leading to diabetes.

Conventionally, insulin administration and meal therapy have been mainly used for the treatment of diabetes mellitus, and it is recommended to reduce the amount of intake at one time and to have a snack between meals as a meal management method of diabetes. As a snack for this purpose, a confectionery composition for diabetic patients is known as patent application No. 10-1997-7293. However, most of the snacks we find are more likely to raise blood sugar more rapidly than meals. To prevent the sudden rise in blood sugar, reduce the amount of meals and snacks to eat, but the intake of the blood sugar rises rather than promotes the worsening of diabetes.

Therefore, there is a need for foods, especially snack products, which can prevent the rise of blood sugar while reducing the resistance of insulin.

The present inventors, while focusing on the diet and research and development of a preventive and therapeutic agent for adult diseases such as diabetes, while carrying out the research, Polygonatum odoratum (Mill.) Druce and the steroid glycosides contained therein It has been discovered that steroidal glycosides reduce blood sugar and insulin resistance in animal experiments. Based on these findings, concocted foods and confections that the general public can easily access, the extract of the roots has been shown to increase the blood glucose suddenly. It has been found that the present invention can be provided as snack foods and beverages such as sugar-free, low-fat, high-fiber confectionery for preventing and treating adult diseases, such as diabetes, which can be prevented.

Accordingly, an object of the present invention is to provide a food composition and a beverage composition for diabetics and obese people containing water or alcohol extract of the round gourd root as a main component.

Hereinafter, the food composition of the present invention will be described in more detail.

The term "food composition" used in the present invention is sometimes described as cookies, snack foods, beverages or confectionery, etc., but they are not intended to limit the present invention to facilitate the understanding of the present invention. In a broad sense, all of these should be understood to mean inclusion in the food composition.

In one aspect, the present invention provides a composition for food and beverages for diabetics and obese people containing water or alcohol extract of the round gourd root as a main component.

Round root extract and steroidal glycosides contained in it reduce blood sugar and insulin resistance. Therefore, the composition containing food extracts or snacks and beverages containing the root extract can prevent the sudden rise of blood sugar. In particular, the extract of the roots has a temporary effect on lowering blood sugar, but the effect is greater when taken for a long time, so the effect of the extract of the roots on drinking or drinking foods will be significantly increased.

Root extract is mixed with the root extract and organic solvent (1: 3 mixture of water and ethanol) in a ratio of 1: 5, and extracted in the extractor for more than 12 hours at 90 ℃ and filtered at room temperature with a micro filter, which is a solid content Concentrate under reduced pressure until 60% or more to obtain a round root concentrate. This is used for the preparation of the snack food or confectionary and beverage composition of the present invention. Alcohols are used as the organic solvent used for extraction, and ethanol which can be used for food is preferable. It is volatilized when concentrated after extraction and has no residue in snack foods or beverages such as the confectionery of the present invention.

On the other hand, the steroid glycosides contained in the round root can be extracted according to the method of the present inventors developed (Patent Application No. 99-39764, Sep. 16, 1999), the process described here in the present invention Quote for reference. This steroid glycoside has the structure of formula (I)

In the above formula,

This steroid glycoside can also be included as part of the extract and used in the confectionary and food compositions of the present invention. This glycoside is preferably intake of 15 to 20 mg per day on an adult basis.

In the snack or food composition of the present invention, the content of the round gourd root extract is not particularly limited, but is preferably contained in 0.1-20% by weight (w / w).

The food composition according to the present invention may add one or more components selected from the group consisting of aspartame, saccharin, pectin, guar gum, skim milk powder, fat, citric acid, vitamins, flour, agar and oligosaccharides, depending on the form of the desired composition.

In the food composition of this invention, it is suitable to mix | blend and use aspartame and saccharin as a sweetener. There are a number of artificial sweeteners for sugar substitutes that have a sweet taste without calories and have their advantages and disadvantages. Malitol, sorbitol, and xylitol, which are conventionally used, have a low sugar content of about 50% of sugar, and thus, when used in place of sugar, the amount of maltitol, sorbitol, and xylitol is high, and the aftertaste becomes cold. Meanwhile, traditionally used artificial sweeteners include saccharin, which is much stronger than sugar, but has an aftertaste after ingestion, which gives a bad image. Aspartame has been used recently, but its sweetness is stronger than sugar and has no aftertaste, so it can be considered as a suitable artificial sweetener to replace sugar, but its disadvantage is that it is destroyed when heated and the sweetness is weakened. That is, it can be seen that a lot of sweetness disappears when used in the manufacture of confectionery. Therefore, it is better to combine aspartame and saccharin than replace sugar with one artificial sweetener. This ratio depends on how the snack is made. Since sweets are heated with artificial sweeteners, it is desirable to reduce the percentage of aspartame and increase the percentage of saccharin. These sweets taste better than regular sweets, but have a low rise in blood sugar levels and low calories after ingestion, which is particularly effective for diabetics and obese people. The combination ratio of aspartame and saccharin can be adjusted within the range of 1: 1 to 50: 1. They are suitably used at about 0.1-20% by weight based on the total weight of the food composition of the present invention.

Pectin or guar gum, which are water soluble in dietary fiber, prevents the bulking of sugar and fat due to the reduction of sugar and fat in snacks such as confections to help maintain the shape of confectionery and absorb it into the body. Instead of delaying the absorption of glucose or cholesterol taken together in the small intestine, it prevents the sudden rise of blood sugar and cholesterol. In 1991, according to Nelson et al., Dietary fiber intakes such as pectin not only slowed the rate of blood sugar rise but also showed a low rate of increase. However, no studies or patents have been applied to dietary fiber in confectionery. In addition, the dietary fiber is not digested and absorbed, so there is no calorie and the volume can be increased, thereby reducing the overall volume of sweets when the amount of fat is reduced without adding sugar. There is no restriction | limiting in particular in the mixing ratio of pectin and guar gum, They may be provided individually or in equal amount mixture. Pectin and guar gum are suitably included in an amount of 0.01-10% by weight based on the total weight of the food composition of the present invention.

As a component that increases insulin resistance, the study results of the present inventors showed that insulin resistance increases as the fat is ingested regardless of unsaturated fat and saturated fat. Therefore, the cookie with a good sensory test result can be manufactured, reducing the fat content of a cookie. The total fat content of the conventional cookie is 23% of the total weight, and it can be seen that the intake of a lot of fat is considerably higher when the confectionery is ingested. When fat is included in the food composition of the present invention, it is preferable to use it in an amount of about 15% or less based on the total weight of the food. By reducing the fat content of this cookie to about 15% of its total weight and including dietary fiber, it is possible to make sweets and jelly that consume high amounts of sugar and fat, low calories and prevent sudden rises in blood sugar, which is a problem in both diabetes and obesity. Do.

The food composition according to the present invention may be provided, for example, in the form of cookies, biscuits, crackers, candy, snacks, wehas, jelly, cocoa liquor, drinks or beverages.

Cookies and hard biscuits are manufactured using the Root Extract as the main ingredient, and confectionery with a low glycemic index contains pectin and guar gum, which are both water-soluble dietary fibers, to prevent sudden rises in blood sugar levels. Can be. Low calorie confectionery can prevent the rise of blood sugar by replacing sugar, which is the cause of sudden rise in blood sugar, with artificial sweeteners that have no calories and have no relation to blood sugar. In addition, low calorie cookies may be prepared by including about 15% of the composition of the amount of fat contained in cookies, especially cookies. Biscuits reduce fat by about 7%. In addition, to develop nutritious confections, it is recommended to add skim milk powder to supplement the protein in the flour. In the case of providing the food composition of the present invention in the form of a jelly, the root extract or glycosides contained therein may be mixed with oligosaccharides to lower calories and prepare the intestine. Oligosaccharides are used in place of starch syrup, which has no calories and helps in the growth of intestinal microorganisms, which is appropriate to use 0.1-50% by weight based on the weight of the jelly composition. In particular, if jelly is added to the extract, it is a good snack for both diabetics and obese people. Or if you offer it as a snack will not only improve insulin resistance but also have a good effect on weight control.

Hereinafter, the cookie, biscuits, jelly, and beverages will be described as representative ones with respect to specific forms of the food composition according to the present invention, the composition of the present invention is a composition of other forms of cookies or food, such as crackers, candy, Obviously, they may be provided in the form of snacks, wehas, cocoa liquor and other drinks.

1) Cookies and Biscuits

Sugar-free, low-fat, low-calorie cookies and biscuits contain 0.1-20% by weight of wort root extract (w / w), and aspartame and saccharin as a sugar substitute (0.1 to 50: 1) Cookies and biscuits are prepared by using weight percent, reducing the fat content to about 15-16% and containing 0.01-10% by weight of water soluble fiber, pectin or guar gum. Fat uses margarine as a vegetable oil, and the amount of cookies is lowered by reducing the amount of fat by reducing the conventional amount of 23% to about 15%. For biscuits, it's a good idea to keep your total fat below 7%. To make high protein confections, 2-5% by weight of skim milk powder is used as a protein source. When the calories of cookies and biscuits of the present invention, the amount of complex sugars, monosaccharides, fats, proteins, and dietary fiber is compared to the conventional ones (cookies: buttering, haemophilia; biscuits: tintin, haemophilus) as shown in Table 1 below.

Conventional Cookies (Buttering) Invention Cookie Conventional biscuits (tintin) Invention biscuits Calories (kcal / 100g) 420 325.5 394 358.4 Compound weight (% by weight) 32.8 32.6 57.5 58.4 Simple weight (% by weight) 14.9 - 10.1 - Dietary Fiber (% by weight) 1.1 4.5 1.3 7.8 Protein (% by weight) 6.7 11.5 8 13.5 Fat (% by weight) 22.6 14.8 10.4 6.9

2) jelly

Jelly contains 0.1-20 wt% of aspartame and saccharin instead of sugar in agar (mixture ratio 1: 1 to 50: 1), and 0.1-50 wt% of oligosaccharides without calories and to help intestinal microorganism development. To use, prepared by containing the root extract of 0.1-20% by weight (w / w). Oligosaccharides have the effect of starch syrup and are suitable for the preparation of calorie-free jelly that has the effect of lowering insulin resistance.

3) drinks

It adds 0.1-30% of the extract of the dongleung root, adds 0.01-2% of citric acid, adds vitamin C, vitamin B1, and biotin, which are beneficial to diabetes, and adds 0.01-2% of aspartame to the sweetness. Prepares drinks that are beneficial for diabetes and obesity and adult disease.

<Example>

Hereinafter, the food composition of the present invention will be described in more detail with reference to Examples, but these are presented for the purpose of illustrating the present invention and are not intended to limit the present invention in any way.

Example 1: Hoole Root Extract

Root extract is mixed with the root extract and the solvent (1: 3 mixture of water and ethanol) in a ratio of 1: 5, and extracted in the extractor for at least 12 hours at 90 ℃ and filtered at room temperature with a micro filter, which is 60 It was concentrated under reduced pressure until it became more than% to prepare a round root concentrate. This was used for food manufacture, such as confectionery.

Example 2: Preparation of Sugar Free, Low Fat Cookies

Based on the weight of cookies, 32 g of margarine, 15.3 g of aspartame and saccharin, 4.5 g of pectin, and 0.5 g of salt were added to the cream, followed by 40 g of egg and 17 g of round gourd root extract. 100 g of force, 1 g of baking powder, and 8 g of skim milk powder were mixed and molded and baked in an oven to prepare 204 g of cookies.

Example 3: Preparation of Biscuits

Force 100g, aspartame and saccharin blend (1: 1) 11.8g, pectin 10.4g, round gourd root extract 12g, salt 1g, baking soda 0.8g mixed, 14g margarine, 32g skim milk powder, mixed again and molded Baked in an oven to prepare 175 g of biscuits.

Example 4 Preparation of Jelly

10g of agar was soaked in water, 1L of water, 150g of round gourd root extract, 200g of oligosaccharide, 2.2g of sugar, boiled, cooled to 70 ° C, and 16g of aspartame were mixed well. It was poured into a mold and cooled, and a small amount of vitamin C having an effect of lowering insulin resistance was buried to prepare 1250 g of jelly.

Example 5: Preparation of Beverages

10 g of Rootle extract was added to 1 L of water, and 3 mg of citric acid, 1.7 g of aspartame, and 30 mg of vitamin C were added thereto to prepare a drink containing the Rootle extract and pasteurized.

Test Example 1: Sensory test of the product of the present invention

In order to compare the palatability of the food prepared in Examples 2 to 4 described the sensory test method to 10 diabetic patients and practiced to be familiar with the sensory test.

To compare products, color, flavor, mouth feel, sweetness, and overall evaluation scores are compared between cookies (buttering, Haitai Confectionery) and biscuits (tintin, Haitai Confectionery) and cookies and biscuits manufactured by the present invention, which are commercially available products. It was. The evaluation criteria were divided into 5 levels, and 1 point was added for each step. The higher the score was, the better the result was. That is, 1: very bad, 2: bad, 3: normal, 4: good, 5: very good. Sensory test results for each cookie are as shown in Tables 2 to 5 below. The values presented are averages.

1) Cookie

The control group used two conventional cookie recipes (sugar and 24% by weight of fat) and buttering cookies (Haitai Confectionery). As a result, the invention is second to the conventional in terms of color, flavor, mouth feel, sweetness and comprehensive evaluation.

Invention Cookie Conventional Cookies Buttering Cookies Color 3.7 ± 0.8 * 3.9 ± 0.7 3.9 ± 0.8 zest 3.6 ± 0.7 3.9 ± 0.8 3.9 ± 0.8 Mouth texture 3.9 ± 0.8 3.9 ± 0.8 3.9 ± 0.9 sweetness 3.9 ± 0.8 3.5 ± 0.6 3.5 ± 0.7 Evaluation 3.8 ± 0.7 3.7 ± 0.8 3.7 ± 0.9

Mean ± Standard Deviation

2) biscuits

Like cookies, biscuits used two controls. One used a conventional biscuit recipe and the other used tintin biscuits (Haitai Confectionery). As a result, the biscuits of the present invention, like other cookies, did not differ in terms of color, flavor, mouth feel, sweetness, and overall evaluation.

Biscuits of the invention Conventional Biscuits Tintin Color 3.7 ± 0.7 * 3.8 ± 0.7 3.9 ± 0.6 zest 3.7 ± 0.8 3.9 ± 0.9 3.8 ± 0.7 Mouth texture 3.9 ± 0.8 3.8 ± 0.9 3.9 ± 0.8 sweetness 3.9 ± 0.6 3.6 ± 0.8 3.6 ± 0.8 Evaluation 3.8 ± 0.8 3.7 ± 0.9 3.8 ± 0.9

Mean ± Standard Deviation

3) jelly

The control group was made with a recipe using sugar, which is a conventional recipe, and a Japanese product as shown in the related art. There was no difference in color, flavor, mouth feel, sweetness and overall evaluation of the present invention compared to the control.

Invention Jelly Conventional jelly Jelly Po (Japan imports) Color 3.7 ± 0.6 * 3.7 ± 0.7 3.9 ± 0.7 zest 3.7 ± 0.7 3.8 ± 0.9 3.9 ± 0.8 Mouth texture 3.8 ± 0.9 3.8 ± 0.7 3.9 ± 0.9 sweetness 3.7 ± 0.8 3.6 ± 0.9 4.0 ± 0.9 Evaluation 3.8 ± 0.7 3.8 ± 0.7 3.9 ± 0.7

Mean ± Standard Deviation

4) Drinks

As a control of drinking water, Cordyceps sinensis (Ilyang Pharmaceutical) was used. As a result, the beverage of the present invention was not different from conventional beverage products in terms of color, flavor, mouth feel, sweetness, and overall evaluation.

The present invention Cordyceps sinensis Color 3.9 ± 0.6 * 3.9 ± 0.8 zest 3.6 ± 0.8 3.8 ± 0.7 aftertaste 3.8 ± 0.9 3.8 ± 0.7 sweetness 3.9 ± 0.7 3.7 ± 0.8 Evaluation 3.8 ± 0.8 3.8 ± 0.9

Mean ± Standard Deviation

Test Example 2: Test of glucose tolerance of the product of the present invention

After ingesting the product of the present invention, oral glucose tolerance test was performed in 7 experimental animals.

Cookies and biscuits showed the same trend for blood glucose changes, so the oral glucose test was done with cookies. Experimental animals were excised from 90% of the pancreas of Sprague Dawley male white rats to approximate type 2 diabetes. After starving these white papers overnight, 2g of cookies per kg of body weight were fed and blood glucose changes were measured for 3 hours at 10 minute intervals. Blood glucose of normal and diabetic rats was measured by a Beckman Glucose Analyzer to compare the values of the control and the cookie of the present invention. The results are shown in Tables 6 and 7.

In both normal and 90% diabetic rats (pancreatectomized rats), the cookies of the present invention had a significantly lower rise in blood glucose levels than conventional cookies. Jelly and soda did not contain sugar or other caloric nutrients, so no oral glucose test was performed on the white paper.

1) 90% Diabetic White Paper

In the oral glucose tolerance test, the blood glucose value at the peak of the blood glucose level was significantly lower when the cookie of the present invention was ingested compared to the cookie prepared by the conventional recipe. In addition, in the cookie of the present invention, the blood sugar level rose slowly, and once the peak was reached, the rate of dropping the blood sugar was faster in the cookie of the present invention.

Invention Cookie Conventional cookies Fasting Blood Sugar (mg / dL) 153.6 ± 16.8 * 155.0 ± 20.7 15 minutes (mg / dL) 158.0 ± 17.7 185.9 ± 19.8 # 30 minutes (mg / dL) 169.6 ± 13.4 221.6 ± 17.9 ## 45 minutes (mg / dL) 177.3 ± 19.4 210.4 ± 20.6 # 90 minutes (mg / dL) 181.7 ± 14.7 198.9 ± 17.9 120 minutes (mg / dL) 175.5 ± 17.9 188.7 ± 19.8 150 minutes (mg / dL) 170.1 ± 19.3 182.6 ± 18.6 180 minutes (mg / dL) 155.5 ± 16.9 166.7 ± 17.9

Mean ± Standard Deviation

The blood sugar level was significantly higher than that of the cookie of the present invention (p <0.05). ## P <0.01.

2) normal white paper

In the oral glucose test, blood glucose reached its peak after the normal white paper reached the highest rate than the diabetic white paper. Even in the normal white paper, the blood sugar value when the blood sugar peaked was significantly lower when the cookie of the present invention was ingested compared to the cookie made with the conventional recipe. In addition, in the cookie of the present invention, the blood sugar level rose slowly, and once the peak was reached, the rate of blood sugar falling was the same in both the diabetic and the normal white papers in that the speed of the cookie of the present invention was faster.

Invention Cookie Conventional cookies Fasting Blood Sugar (mg / dL) 115.6 ± 15.8 * 110.5 ± 16.6 15 minutes (mg / dL) 119.0 ± 19.8 145.7 ± 21.5 # 30 minutes (mg / dL) 129.5 ± 15.7 152.7 ± 18.9 # 45 minutes (mg / dL) 131.4 ± 15.2 138.1 ± 19.7 90 minutes (mg / dL) 121.7 ± 16.9 128.6 ± 15.8 120 minutes (mg / dL) 114.4 ± 17.8 115.8 ± 18.9

Mean ± Standard Deviation

The blood sugar level was significantly higher than that of the cookie of the present invention (p <0.05). ## P <0.01.

Test Example 3 Blood Glucose Test of the Product of the Present Invention

The subjects tested to investigate the effect of the food of the present invention were diabetic patients with good glycemic control. After 1 hour after the diabetic patient was ingested the product of the present invention, blood glucose was measured according to the method described in Test Example 2, and the results are shown in Tables 8 and 9 below.

1) Cookie

Fourteen diabetic patients were divided into two groups, one group fed the cookie of the present invention and the other group fed the fasting 40g of the cookie made by the conventional method. Blood glucose was measured before and after 45 and 90 minutes of ingestion of cookies.

Invention Cookie Conventional cookies Fasting Blood Sugar (mg / dL) 155.6 ± 19.8 * 160.5 ± 20.7 After 45 minutes (mg / dL) 183.0 ± 21.7 240.9 ± 21.8 ## After 90 minutes (mg / dL) 162.3 ± 19.4 193.4 ± 20.6 #

* Mean + standard deviation

The blood sugar level was significantly higher than that of the cookie of the present invention (p <0.05). ## P <0.01.

2) biscuits

14 diabetic patients were divided into two groups, one group fed the biscuits invented and the other group fed the fasting 40 g of the biscuits made by the conventional method. Blood glucose was measured before and after 45 minutes and 90 minutes after ingesting biscuits.

Invention Cookie Conventional cookies Fasting Blood Sugar (mg / dL) 159.1 ± 22.4 * 158.3 ± 21.5 After 45 minutes (mg / dL) 189.3 ± 19.1 248.9 ± 22.1 # After 90 minutes (mg / dL) 167.5 ± 21.4 198.2 ± 21.7 #

* Mean + standard deviation

The blood sugar levels of the conventional recipes were significantly higher than the cookies of the invention (p <0.05). ## P <0.01.

3) jelly

When the present invention jelly was fed to 7 diabetic patients, the blood glucose was decreased by 13.6 + 5.6 mg / dL after ingestion, compared with before ingestion.

4) Drinks

Drinking water does not contain caloric nutrients like jelly, so its effect on blood sugar was the same as jelly. When the beverage of the present invention was supplied to 7 diabetic patients, the blood sugar level before ingestion decreased from 159.4 ± 20.4 mg / dL to 138 ± 8.9 mg / dL at 2 hours after ingestion.

The food composition according to the present invention, for example, confectionery, snacks or drinks, may be used by an obese person to prevent a sudden increase in blood sugar after ingestion and to prevent excessive intake of calories in a diabetic patient. Sugar-free, low-fat, high-fiber, low-calorie foods of the present invention containing a round root extract containing a substance that decreases insulin resistance, which is a problem in diabetics and obese people, are not only for diabetics or obese people, but also as diet foods. Is also promising.

Claims (5)

A food composition for diabetics and obese people containing water or alcohol extract of donglepurupuri or steroid glycoside as a main ingredient. The composition of claim 1 further comprising at least one component selected from the group consisting of aspartame, saccharin, pectin, guar gum, skim milk powder, citric acid, vitamins, flour, agar and oligosaccharides. The composition of claim 1 wherein the food composition is provided in the form of a cookie, biscuit, cracker, candy, snack, wehas, cocoa liquor, jelly, drink, or beverage. 0.1-20% by weight (w / w) of water or alcohol extracts or steroid glycosides of salamander roots, 0.1-20% by weight (w / w) of saccharin and aspartame, 0.001-10% by weight of mixtures of pectin and guar gum ( Confectionery and jelly composition containing w / w) and 0.1-50 weight% (w / w) as oligosaccharide as a main component. Drinking water composition containing 0.1 to 30% by weight of water or alcohol extract or steroid glycosides, 0.01-2% of citric acid, 0.01-2% of aspartame, and trace amounts of vitamins of the roots.