KR20070107623A - Composition containing a lees of raw rice wine or an extract of the lees for preventing and treating diabetesmellitus and food comprising the same - Google Patents

Abstract

A composition containing lees of raw rice wine or the extract of lees is provided to reduce blood sugar and improve body weight of diabetes patients, thereby preventing and treating diabetes mellitus. A food containing the same composition is also provided to improve the flavor by adding peculiar flavor of lees of raw rice wine into the food. A composition for preventing and treating diabetes mellitus contains 1-5 wt.% of lees of raw rice wine which are obtained by dipping the rice in water, steaming and cooling the dipped rice, preparing koji, preparing distiller's grain, firstly fermenting the distiller's grain, secondly fermenting the firstly fermented product, maturing the fermented product, and filtering the matured fermented product together with addition of water, or the extract of lees.

Description

Composition containing a lees of raw rice wine or an extract of the lees for preventing and treating diabetesmellitus and food comprising the same}

1 is a graph showing that the sake lees according to the present invention has an effect on lowering blood sugar, and shows the increase in blood glucose level after the injection of glucose in the case in which sake is not applied (control group 2) and in the case in which sake is applied (experimental group 2). .

2 is a graph showing the weight change in the case of not using the gourd (control group 3) and in the case of applying the gourd (experiment group 3).

Figure 3 is to show that the extract of sake lees according to the present invention has an effect on lowering blood sugar, and is a graph showing the blood sugar level when the sake lees are not applied (control group 3) and the sake lees applied (experiment group 3).

The present invention relates to a composition for preventing and treating diabetes mellitus containing Takju or baekju extract and health functional foods comprising the same, more specifically, sake lees, which is a residue generated during the process of manufacturing Takju such as makgeolli It relates to a composition for preventing and treating diabetes containing the sake extract and health functional food comprising the same.

Takju is a local liquor of our nation, and it is a liquor that has a wide range of tastes to the common people and farmers of the city. Takju has been used for its own home since ancient times, and each family was made in a unique way, characterized by a variety of tastes.

Since Korea has been doing rice farming since ancient times, rice liquor made from rice and grains has developed. Takju was originally made using glutinous rice or rice as a fermentation agent, but in the 1960s, the government's food policy replaced raw materials from rice to flour. Later, in the late 1980s, the production of rice makgeolli was allowed to suppress the time-limit by suppressing the generation of carbon dioxide from post-fermentation. Was done.

The general manufacturing process of Takju consists of milling → semi → seasoning → water cutting → steaming and cooling → international production → jumo (base wine) production → primary fermentation → secondary fermentation → maturation → preparation.

The milling process is a process of milling rice in a mill, the semi-process is a process of removing dust and the like attached to the milled rice, the immersion process is a process called rice in water, the water cutting process is water It is a process of extracting an appropriate amount of water from soaked rice.

The steaming process is a process of steaming rice by adding strong steam of 100 ° C. or higher to rice containing suitable water to gelatinize the starch to facilitate the action of various enzymes, and the steaming time is about 40 to 60 minutes and about 20 to Give 30 minutes of steaming.

The international preparation process is a process of artificially breeding fungi on the cooked rice.

The main hair manufacturing process is a process of expanding and cultivating yeast for fermenting the hair. Juveniles cultured with wholesome yeast will prevent bacterial contamination.

The primary fermentation process is a step of starting the initial fermentation process to the process of immersion by mixing water in the prepared entry, the main hair. In other words, it is the early alcohol fermentation stage in which the healthy enzymes in the concentrated main hairs can start stable fermentation by saccharification of entry.

In the second fermentation process, the raw materials of yeast, water, and rice starch are added to the main stage after the initial stage, and after about 5 to 6 hours, various enzymes are leached, acting on rice starch, and saccharification and liquefaction proceed. It is the stage where full-scale spirit is created.

The aging process is a process of aging at a temperature of about 25 ℃ or less after the completion of the secondary fermentation process to give a deep taste of Takju.

The forming step is a step of filtering the Takju while adding water using a sieve or the like after the aging process, and finally, the Takju is completed.

Here, the waste filtered out during the forming process is called sake lees, and to date, the sake sake of Takju is used for animal feed or is otherwise discarded.

However, in Korean Patent No. 311093, 4.5 kg of water and 15 g of solid yeast (Saccharomyces Corea-nus) are added to 3 kg of sake lees or sake lees instead of Takju's sake. Disclosed is a method for producing sake lees distilled shochu fermented by fermentation to produce sake lees, and Japanese Patent Laid-Open No. 10-146166 also discloses sake lees, sake lees, water extracts of sake lees and / or A physiologically active composition is disclosed that contains a treated product as an active ingredient.

However, the above patents are techniques using sake lees, which are fermented by strains that are completely different from those used to make sake, and these fermentations continue to proceed even after making sake to produce new bioactive substances. It is different from the technology that uses sake lees in terms of its efficacy.

Accordingly, the inventors of the present invention were able to confirm that the sake lees contained nutrients similar to or higher than those of rice, while studying the utility of sake lees generated during the manufacturing process of Takju, and confirmed that sake lees were effective in diabetes. The present invention was completed.

Therefore, an object of the present invention is to provide a composition for preventing and treating diabetes containing sake lees, or sake extract, which is a residue generated during the manufacturing process of Takju, which has been used or discarded for conventional animal feed.

Still another object of the present invention is to provide a dietary supplement comprising the sake of takju or sake extract.

The composition for preventing and treating diabetes mellitus of the present invention for achieving the above object is characterized in that it contains sake lees or extract of sake lees as an active ingredient.

Health functional food containing the sake of takju or sake extract for achieving another object of the present invention is the extract of takju or sake lees and food-acceptable food supplement additives showing the prevention and improvement effect of diabetes It includes.

Looking at the present invention in more detail as follows.

Regarding the novel efficacy of the gourd, the present invention provides a gourd, or a gourd extract of makgeolli, which exhibits a preventive and improving effect of diabetes including a blood sugar lowering function.

As described above, the sake lees is a residue generated during the manufacturing process of Takju, which includes milling → semi → sealing → seasoning → seeding and cooling → improvement preparation → jumo (base liquor) manufacturing → first fermentation → secondary fermentation → maturation → forming process. As obtained through the above, however, the gourd manufacturing process may be changed within the scope apparent to those skilled in the art, and the present invention includes the scope thereof.

In connection with the novel use of the gourd, the present invention provides a dietary supplement comprising the gourd or gourd extract.

Since the gourd or gourd extract contains the same or more nutrients as the rice used as a staple, the functional food including the same can be used as a meal replacement, and in particular, since there are various effects such as hypoglycemic activity as described above It can be applied as a functional food.

As such functional foods using sake lees, Jeungpyeon, kimchi, woolly pickles, kalguksu, miso soup, fish miso soup, etc. are possible. However, in view of the ease and simplicity of manufacture, it is preferable to apply to the sauce for kalguksu, miso soup, grilled fish miso.

The gourd or gourd extract is preferably included in an amount of 1 to 5% by weight based on the total weight. The reason is that when it is contained in less than 1% by weight may not show the desired efficacy, when it is contained in more than 5% by weight carbohydrates contained in a large amount of sake or gourd extract itself decreases the effect of lowering blood sugar Because there is a fear.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

Example 1

1. Preparation for Experiment

(1) preparation of gourd

Takju prepared by the addition of Nuruk was filtered and then dried and dried.

Takju prepared without the addition of Nuruk was filtered and then dried and dried.

(2) Preparation of gourd extract

Takju prepared by the addition of Nuruk was filtered off and dried sake lees (film 1), extracted with ethanol, concentrated under reduced pressure and lyophilized to obtain a sake extract.

2. Nutritional Analysis of Squash and Squash Extract

Ingredient content for the prepared sake lees 1, sake lees 2, and sake lees extract was compared with the rice. The analyzed results are shown in Table 1 below.

Ingredients of sake lees Squash 1 Squash 2 Gourd extract rice  Calories (Kcal / 100g) 138.0 194.4 307.7 148.0 moisture(%) 65.5 52.2 23.7 65.0 carbohydrate(%) 24.9 43.3 52.5 30.8 Crude fat (%) 0.4 0.8 3.7 0.5 Crude Protein (%) 8.9 3.5 19.3 3.5 Ash content (%) 0.3 0.1 0.8 0.1 Crude fiber (%) 0.2 0.1 3.2 0.1 Insoluble fiber (%) 3.0 Water soluble fiber (%) 0.2

As described above, it can be seen that sake lees contains an amount equal to or greater than rice in terms of calories, carbohydrates, crude protein, and the like.

The water extract of sake lees was significantly reduced compared to sake lees, carbohydrates increased significantly, and the amount of crude fat, crude protein, and crude fiber also increased, indicating that the amount of calories was about twice that of rice or sake.

As described above, it can be seen that sake lees and sake lees extracts can be sufficient nutrition by themselves.

In addition, the components of sake sake sake disclosed in Japanese Patent Laid-Open No. 10-146166 and the components of sake sake 1 were measured by the method disclosed in Japanese Patent Laid-Open No. 10-146166, and are shown in Table 2 below.

division Rice wine gourd Cheongju Squash Energy (per 100 g) 94.21 0.6 Moisture (g) 76.54 51.1 Protein (g) 6.16 14.9 Lipid (g) 0.97 1.5 Carbs (g) 16.24 23.8 Dietary Fiber 2.06g 5.2mg Vitamin B1 (mg) 0.08 0.03 Vitamin B2 (mg) Not detected 0.25 Vitamin B6 (mg) 0.05 0.94 Niacin (mg) 0.61 2 Folic Acid (mg) Not detected 0.17 Pantothenic acid (mg) 1.24 0.48 Copper (mg) 0.14 0.39 Zinc (mg) 0.26 2.3 Iron (mg) 1.06 0.8 Phosphorus (mg) 30.59 8 Magnesium (mg) 5.03 9 Calcium (mg) 6.26 8 Potassium (mg) 18.66 28 Sodium (mg) 23.19 5

As can be seen in Table 2, makgeolli gourd shows a large difference from sake lees in calories, dietary fiber, phosphorus, sodium, etc. Moreover, makgeolli gourd contains live bacteria, and fermentation continues even after the production of alcohol. It was confirmed that there is a difference that produces new bioactive substances.

3. Experiment on sake

Hereinafter, the experiment on the gourd was performed on the gourd 1 and will be referred to as a sake for convenience.

(1) Preparation of high sugar diet group and diabetic induction group

The following control group 1 and experimental group 1 is a high sugar diet intake group, the control group 2 and the experimental group 2 is a diabetes-inducing group.

① Preparation of test animal

Sprague-Dawley male rats weighing about 200g were purchased from Biogenomes Co., Ltd. Livestock from Samyang Feed).

② control group 1

In order to induce hyperlipidemia in the pre-cultured rats, a high sugar diet was performed in which whole amount of starch was replaced with sugar and cholesterol was added to the diet. Specific diet composition is shown in Table 3 below.

③ experimental group 1

Except for including the sake lees in the pre-cultured rats were subjected to the same high-sugar diet as the control group 1. Specific diet composition is shown in Table 3 below.

④ control group 2

Diabetes was induced in the precultured rats.

In connection with diabetes-specific induction, streptozotocin (STZ) (using one produced by Sigma Chemistry), which is known to act specifically on β-cells of the pancreas and does not affect other organs, is used at 0.01M sheet at pH 4.5. 50mg / kg BW in Rate Buffer Concentration melted and intramuscularly injected into the left thigh to cause insulin dependent diabetes (type 1 diabetes).

Diabetes was confirmed 24 hours later using a blood glucose meter (Lifescan Inc.) to measure the fasting blood glucose of rats fasted for 12 hours in the tail vein and confirmed that diabetes was only induced blood glucose concentration of 180mg / dl or more.

The diabetic rats were subjected to a normal diet. Specific diet composition is shown in Table 3 below.

⑤ Experiment Group 2

In the same manner as in the control group 2, the same normal diet as in the control group 2 was performed except that the rats were additionally included in the diabetic rats. Specific diet composition is shown in Table 3 below.

Diet composition of each group (g) Control group 1 Experimental group 1 Control 2 Experiment group 2 Cornstarch - - 706 706 Sugar 706 706 - - casein 150 150 150 150 Lard 94 94 94 94 Mineral mixture (AIN-76) 35 35 35 35 Vitamin Blend (AIN-76) 10 10 10 10 Methionine 3 3 3 3 Choline chloride 2 2 2 2 cholesterol 10 10 - - Sake - 200 - 200

(2) weight change and dietary efficiency

The four groups were reared for four weeks in the diet of Table 2, and then the weight gain, dietary intake, and dietary efficiency of each group were measured. The results are shown in Table 4 below.

Control group 1 Experimental group 1 Control 2 Experiment group 2 Increasing insecticide (g) 149.6 ± 7.7 188.6 ± 12.0 83.2 ± 17.2 100.2 ± 20.1 Dietary Intake (g / day) 23.10 ± 1.10 25.90 ± 0.57 29.71 ± 1.90 30.03 ± 0.85 Dietary efficiency (weight gain / dietary intake) 6.48 ± 0.18 7.25 ± 0.32 3.08 ± 0.75 3.40 ± 0.74

As can be seen in Table 4, the experimental groups 1 and 2, including the gourd in the diet, it was found that the weight gain is greater and the dietary efficiency is superior to the control groups 1 and 2 not containing the gourd in the diet.

As mentioned above, sake lees contains abundant nutrients such as carbohydrates and crude protein, so it can be seen that dietary efficiency is better when sake is included in the diet. It can be seen that.

(3) blood sugar level

The rats of the control group 2 and the experimental group 2, which were reared for 4 weeks with the diet of Table 3, were fasted for 10 hours, and then glucose glucose was injected into the oral syringe. The result is shown in FIG.

In Fig. 1, the blood glucose value indicates the amount of blood glucose increase before and after glucose injection.

As can be seen in Figure 1, the experimental group 2, which includes sake lees in the diet, it can be seen that the blood glucose increase is less than the control group 2 does not include sake lees.

Thus, it can be seen that the gourd has a function of suppressing an increase in blood sugar.

4. Experiment with Squash Extract

(1) Preparation of diabetes-causing group

① Preparation of test animal

4 weeks old male SPF SD rats are purchased from Samtaco Bio Korea Co., Ltd. and placed in a stainless steel cage, one by one, at a temperature of 23 ° C, a humidity of 55%, and stable for 12 hours under light and dark solid feed (( Note) Samyang feed was pre-arranged.

② control group 3

Streptozotocin (STZ) was administered once at a dose of 45 mg / kg to induce the type 1 diabetes model.

In this way, AIN-76A feed (manufactured by Han Life Co., Ltd.) stored at 4 ° C was freely ingested in diabetes-induced rats.

③ experimental group 3

AIN-76A feed (produced by Han Life Co., Ltd.) was prepared in the same manner as the control group 3, except that the rat extract induced by diabetes in the same manner as the control group 3 was additionally added as 2% of the total weight. Free uptake.

(2) weight change

The weight change amount of the control group 3 and the experimental group 3 was measured at 1 week intervals. The result is shown in FIG.

As can be seen in Figure 2, the experimental group 3, the weight gain is greater than the control group 3, from this result, it can be seen that the sake extract can improve the metabolism that can be slowed by diabetes.

(3) blood sugar level

For the control group 3 and the experimental group 3, blood glucose levels were measured for 4 weeks at 1 week intervals. Glucose measurements were performed using a blood glucose meter (Accutrend-active) with blood drawn from the caudal vein. The result is shown in FIG. 3.

As can be seen in Figure 3, the experimental group 3 can be seen that the blood glucose level is significantly reduced compared to the control group 3.

Example 2

As described above, sake lees or sake extract with rich nutrients and having a blood sugar lowering function may be applied to various foods.

Foods to which such sake or sake extract can be applied include steamed rice cake, Jeungpyeon, kimchi, Ulleung-chan, kalguksu, miso soup and fish miso sauce. However, the unique flavor of sake lees can be utilized, and considering the ease and simplicity of manufacturing, it is desirable to make relatively easy and often eaten noodles, miso soup and fish miso sauce.

Hereinafter, the manufacturing method of each foodstuff in which sake lees are used is demonstrated.

1. Zucchini kalguksu (5 servings)

50 g of sake lees are dissolved in 250 ml of water and filtered through a gauze or fine sieve. Then, add 45 g of flour and 1 teaspoon of salt, mix, and knead. When the dough is complete, put it in a plastic bag and let it mature for at least 6 hours. Afterwards, the dough is sliced to make noodles, boiled in chicken broth or anchovy broth to complete the zucchini kalguksu.

2. Dried miso soup (5 servings)

Put the finely chopped seaweed into 6 cups of broth and boil it, and then add 50 to 100 g of sake with the appropriate amount of miso miso into the soup. After that, add tofu and green onions to complete the miso soup.

3. Grilled marinated fish

Prepare miso paste with 1kg of fine miso, 300g of gourd, 200ml of sake, 200ml of Mirim, and 200g of sugar. Knit fish (eg mackerel) in half, cut in half, and sprinkle with salt. Drain the fish and immerse for 6 hours in the prepared miso paste. Wash the fish in water, wipe it dry, and grill it to complete the grilled fish.

4. Sensory test

After the food containing sake prepared by the manufacturing method, and the food containing only sake in the manufacturing method, the sensory test for taste was performed by a well-trained sensory personnel.

As a result, in the food containing sake lees, it was confirmed that the unique flavor of the sake lees soaked out and exhibited a unique flavor, especially in the case of grilled sake lees disappeared fish fishy by the peculiar aroma of sake lees.

As described above, Takju sake or gourd extract according to the present invention contains rich nutrients, and has a function of lowering blood sugar and improving weight in diabetes. In the case of the food using the sake lees or sake extract, in addition to the above-mentioned function, the flavor unique to sake lees oozes out and exhibits a unique flavor.

Claims (3)

Takju sake lees or the composition for preventing and treating diabetes, characterized in that it contains an extract of the sake lees as an active ingredient. The composition for preventing and treating diabetes of claim 1, wherein the takju is makgeolli. A nutraceutical or Takju extract exhibiting an effect of preventing and improving diabetes, and a health functional food comprising a food supplement acceptable food supplement additive.

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