KR20110014418A - A hot spice - Google Patents

A hot spice Download PDF

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Publication number
KR20110014418A
KR20110014418A KR1020090072071A KR20090072071A KR20110014418A KR 20110014418 A KR20110014418 A KR 20110014418A KR 1020090072071 A KR1020090072071 A KR 1020090072071A KR 20090072071 A KR20090072071 A KR 20090072071A KR 20110014418 A KR20110014418 A KR 20110014418A
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South Korea
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powder
weight
blood sugar
seaweed
pepper paste
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KR1020090072071A
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Korean (ko)
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박종호
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박종호
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Priority to KR1020090072071A priority Critical patent/KR20110014418A/en
Publication of KR20110014418A publication Critical patent/KR20110014418A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/202—Algae extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A23V2250/2042—Marine animal, fish extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/208—Fungi extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

Abstract

PURPOSE: A red pepper paste for the regulation of blood sugar content of a diabetes patient is provided to use natural material powder with the blood sugar control effect for producing the red pepper paste. CONSTITUTION: A red pepper paste for the regulation of blood sugar content of a diabetes patient contains 1~2wt% of mushroom powder, 3~4wt% of seaweed powder, 1~2wt% of dried shrimp powder, 2~3wt% of fungi including yeast and chlorella, 2~3wt% of medicinal herb powder including pine needles and lycii fructus, and 4~6wt% of silkworm powder containing mulberry leaves.

Description

당뇨환자의 혈당조절용 고추장{a hot spice}Glucose control for diabetic patients with glucose {a hot spice}

본 발명은 혈당 조절의 효과가 있는 천연식품의 분말을 고추장에 배합하여 해당 고추장을 섭취 혹은 조리하는 경우 당뇨환자(비만인 포함)들의 혈당조절이 이루어질 수 있도록 하기 위한 당뇨환자의 혈당조절용 고추장에 관한 것이다.The present invention relates to a pepper paste for controlling blood sugar of diabetic patients to be able to control the blood sugar of diabetic patients (including obese people) when ingesting or cooking the pepper paste by combining the powder of natural foods with the effect of blood sugar control in the pepper paste .

일반적으로, 최근 들어 식생활의 변화 및 복잡한 사회적 요인에 의해 당뇨병 환자가 급증하고 있으며, 그 연령층도 중년 및 노년층뿐만 아니라 청소년층에 까지도 발병되고 있는 실정이다.In general, diabetic patients are rapidly increasing due to recent changes in diet and complex social factors, and the age group is also occurring in middle-aged and elderly as well as adolescents.

당뇨병은 생체내 인슐린을 분비하는 췌장 β세포의 파괴 혹은 기능저하로 인해 인슐린 분비의 저하 및 유전적 요인이나 비만에 의해 조직내 인슐린 수용체의 거부반응으로 혈당이 조직으로 운반되지 않고 소변을 통해 배설되는 대사성질환으로 고혈당, 고당뇨를 주징으로 한다.Diabetes mellitus is excreted through urine without blood sugar being transported to tissues due to a decrease in insulin secretion due to the destruction or dysfunction of pancreatic β-cells that secrete insulin in vivo and the rejection of insulin receptors in tissues by genetic or obesity. Metabolic diseases include high blood sugar and high diabetes.

또한, 당뇨병은 생체내의 당 및 지질대사에 이상을 초래하여 고혈압, 동맥경 화증 등의 순환기질환, 신장질환 및 백내장 등의 합병증을 유발한다. 특히, 당뇨병에 의한 혈중 지질구성의 비정상, 즉 혈중 중성지방의 증가, 고밀도 지단백 콜레스레롤의 감소 및 저밀도 지단백 콜레스테롤의 증가 그리고 지단백의 산화에 의한 지단백 기능의 이상은 혈소판 응집의 증가 및 혈관질환 등의 각종 합병증의 원인으로 알려져 있다.In addition, diabetes causes abnormal metabolism of glucose and lipid metabolism in vivo, causing complications such as circulatory diseases such as hypertension and atherosclerosis, kidney disease, and cataracts. In particular, abnormality of blood lipid composition due to diabetes, ie, increase of triglyceride in blood, decrease of high density lipoprotein cholesterol and increase of low density lipoprotein cholesterol, and abnormal lipoprotein function due to oxidation of lipoprotein, increase platelet aggregation and vascular disease. It is known to cause various complications.

그런데, 최근의 당뇨병 환자들은 주로 고에너지의 식생활과 운동부족에 따른 비만형 당뇨병이 증가하고 있으며, 이에 대한 예방책으로 적당한 에너지 섭취와 운동으로 적당한 체중을 유지하길 권장하고 있다.However, recently, diabetics are increasing obesity-type diabetes mainly due to high-energy diet and lack of exercise, and as a preventive measure, it is recommended to maintain proper weight by proper energy intake and exercise.

그러나 비만 인을 비롯한 당뇨환자들 조차도 급박한 사회적 환경으로 인해 식이에 대한 주의를 간과하는 경우가 많은 실정이다.However, even obese people and diabetics have often overlooked dietary attention due to the urgent social environment.

더욱이 한국인의 경우 된장과 고추장등은 식재료로써 거의 빠지지 않기 때문에 이러한 된장과 고추장에 대하여 당뇨환자가 섭취하더라고 혈당이 높아지지 않도록 하는 기능성 식품의 필요성이 대두되었다.Moreover, in the case of Koreans, soybean paste and red pepper paste are hardly missed as food ingredients. Therefore, there is a need for functional foods to prevent blood sugar levels from being raised by diabetic patients.

상술한 문제점을 해소하기 위한 본 발명의 목적은 혈당 조절의 효과가 있는 천연식품의 분말을 고추장에 배합하여 해당 고추장을 섭취 혹은 조리하는 경우 당뇨환자(비만인 포함)들의 혈당조절이 이루어질 수 있도록 하기 위한 당뇨환자의 혈당조절용 고추장을 제공하는 데 있다.An object of the present invention for solving the above problems is to mix the powder of natural foods having the effect of blood sugar control with red pepper paste to control the blood sugar of diabetic patients (including obese people) when ingesting or cooking the red pepper paste To provide red pepper paste for controlling blood sugar of diabetic patients.

상기와 같은 목적을 달성하기 위한 본 발명에 따른 당뇨환자의 혈당조절용 천연양념의 특징은, 고추장에 있어서, 1~2중량%의 버섯류 분말(표고버섯, 영지버섯 등)과, 3~4중량%의 해조류 분말(김, 미역, 다시마, 홍합 등)과, 1~2중량%의 건새우 분말과, 2~3중량%의 균류(효모, 유산균, 클로렐라, 로얄제리 등)와, 2~3중량%의 약용식물 분말(솔잎, 구기자, 가시오가피 등), 및 4~6중량%의 누에 분말(뽕잎 포함)를 포함하고, 나머지 중량%를 고추장 베이스로 하여 전체 중량비율을 100%로 구성하는 데 있다.Characteristic of the natural seasoning for glycemic control of diabetic patients according to the present invention for achieving the above object, 1 ~ 2% by weight of mushroom powder (shiitake mushroom, ganoderma lucidum mushroom) and 3 to 4% by weight in kochujang Seaweed powder (seaweed, seaweed, kelp, mussels, etc.), 1-2 wt% dried shrimp powder, 2-3 wt% fungi (yeast, lactic acid bacteria, chlorella, royal jelly, etc.), 2-3 wt% Medicinal plant powder (pine needles, goji berry, thorns, etc.), and 4 to 6% by weight of silkworm powder (including mulberry leaves), and the rest of the weight percent to make a total weight ratio to 100%.

상술한 본 발명에 따른 특징으로 인해 기대되는 효과로는, 당뇨환자 혹은 비만인 들이 피해야 하는 음식으로 짜고 매운 자극성음식들은 대표적인데, 한국인의 음식문화 특성상 단순히 피할수 만은 없는 된장과 고추장의 섭취시 발생예상 가능한 부작용을 억제하며 혈당 조절기능을 수행할 수 있도록 한다.As expected effects due to the characteristics according to the present invention described above, foods that should be avoided by diabetics or obese people are representative of salty and spicy irritating foods, which are not easily avoided due to the characteristics of Korean food culture. Suppresses possible side effects and allows blood sugar control.

본 발명의 상술한 목적과 여러 가지 장점은 이 기술 분야에 숙련된 사람들에 의해, 첨부된 도면을 참조하여 후술되는 본 발명의 바람직한 실시 예로부터 더욱 명확하게 될 것이다.The above object and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention described below with reference to the accompanying drawings by those skilled in the art.

이하, 본 발명의 바람직한 실시 예를 첨부한 도면을 참조하여 상세히 설명한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

본 발명에 따른 당뇨환자의 혈당조절용 고추장의 조성비는, 전체중량비율 100%를 기준으로, 1~2중량%의 버섯류 분말(표고버섯, 영지버섯 등)과, 3~4중량%의 해조류 분말(김, 미역, 다시마, 홍합 등)과, 1~2중량%의 건새우 분말과, 2~3중량%의 균류(효모, 유산균, 클로렐라, 로얄제리 등)와, 2~3중량%의 약용식물 분말(솔잎, 구기자, 가시오가피 등), 및 4~6중량%의 누에 분말(뽕잎 포함)를 포함하고, 나머지 중량%를 고추장 베이스로 하였다.The composition ratio of the red pepper paste for controlling blood sugar of diabetic patients according to the present invention is 1 to 2% by weight of mushroom powder (shiitake, ganoderma lucidum, etc.) and 3 to 4% by weight of seaweed powder (based on 100% of total weight ratio). Seaweed, seaweed, kelp, mussels, etc.), 1-2 wt% dry shrimp powder, 2-3 wt% fungi (yeast, lactic acid bacteria, chlorella, royal jelly, etc.), 2-3 wt% medicinal plant powder (Pine needles, goji berry, thorns, etc.), and 4 to 6% by weight of silkworm powder (including mulberry leaves), and the remaining weight percent was based on gochujang.

즉, 통상의 고추장제조방법에 따라 고추장을 제조하기 위한 준비물 혹은 실제 완성된 고추장을 베이스로 하고 이에 상기 조성물을 첨가하여 균일하게 섞이도록 배합함으로써 완성된다.In other words, according to the conventional hot pepper paste manufacturing method is prepared by the preparation for preparing kochujang or actually completed kochujang and adding the composition to the mixture so as to be mixed uniformly.

이하 본 발명을 더욱 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.

이어서, 본 발명에 따른 당뇨환자의 혈당조절용 천연양념의 원료성분 작용(효과)에 대하여 좀 더 구체적으로 살펴보기로 한다.Next, the action (effect) of the raw ingredients of the natural seasoning for glycemic control according to the present invention will be described in more detail.

(1) 버섯류(표고버섯, 영지버섯)에 대하여 살펴보기로 한다.(1) Let's take a look at the mushrooms (Shiitake, Ganoderma lucidum).

버섯류는 뿌리, 잎, 줄기, 열매 등의 다양한 식물을 섭취함이 중요하며, 수분이 많고 섬유질과 펙틴질을 함유하여 신체조절작용에 없어서는 않되는 식품이며, 특히 당뇨에는 꼭 필요한 식품이다.Mushrooms are important to eat a variety of plants, such as roots, leaves, stems, berries, and is a food that is indispensable for the body control action, containing a lot of moisture and fiber and pectin, especially for diabetes.

또한, 칼슘, 철, 칼륨 등의 무기질을 비롯하여 곡류에서 부족한 비타민A, 비타민B1, 비타민B2, 비타민C 등의 비타민류와 미네랄을 보충할 수 있다.In addition, it is possible to supplement vitamins and minerals such as vitamin A, vitamin B1, vitamin B2, and vitamin C, which are insufficient in grains, including minerals such as calcium, iron, and potassium.

버섯류의 특성은 조혈작용, 세포재생작용, 해독작용, 항알레르기작용을 하는 엽록소가 많이 들어 있을 뿐만 아니라 항암, 항균, 항산화, 면역, 혈압, 콜레스테롤, 혈당조절, 소화 등의 약리작용을 하는 식물성 생리활성물질을 함유하고 있다. 특히, 야채류는 시간이 지남에 따라 영양소가 감소됨으로서 수확 즉시 동결 건조하여 신선함을 유지함이 중요하다.Mushrooms are characterized by physiological physiology, including hematopoiesis, cell regeneration, detoxification, and anti-allergic chlorophyll, as well as pharmacological actions such as anticancer, antibacterial, antioxidant, immunity, blood pressure, cholesterol, blood sugar control, and digestion. Contains the active substance. In particular, it is important that vegetables are freeze-dried immediately after harvesting to keep fresh as nutrients are reduced over time.

(2). 해조류(김, 미역, 다시마)에 대하여 살펴보기로 한다.(2). Let's take a look at the algae (seaweed, seaweed, kelp).

미역, 다시마는 갈조류이며, 김은 홍조류로서 탄수화물이 50％ 정도이며, 특유한 점성 다당류를 함유하고 있다. 또한, 필수 아미노산이 많이 들어 있으며, 요오드, 칼슘, 칼륨, 철분 등의 미네랄이 풍부한 알카리성 식품이다.Seaweed and kelp are brown algae, and seaweed is red algae with about 50% carbohydrate and contains unique viscous polysaccharides. It is also an alkaline food that contains a lot of essential amino acids and is rich in minerals such as iodine, calcium, potassium and iron.

해조류는 야채류와 마찬가지로 엽록소, 식이섬유가 많이 들어 있어 비만, 고혈압에 효험이 있다.Like algae, algae are rich in chlorophyll and dietary fiber, which are effective in obesity and hypertension.

(3). 균류(효모, 유산균, 클로렐라, 로얄제리)에 대하여 살펴보기로 한다.(3). Let's look at fungi (yeast, lactic acid bacteria, chlorella, royal jelly).

먼저, 효모는 일반 맥주의 효모와 다른 점은 글루텐과 글루코스가 함유된 배지에서 배양된 효모이며, 열건조 하지 않았기 때문에 발효할 수 있는 활성이 있으며, 단백질 및 다른 영양소를 다른 맥주 효모 보다 많이 얻을 수 있다.First, yeast is different from the brewer's yeast, yeast cultivated in a medium containing gluten and glucose, because it is not heat-dried, fermentable activity, protein and other nutrients can be obtained more than other brewer's yeast have.

또한, 50％ 이상의 단백질로 되어 있으며, 야채류에서 얻어지는 비타민B군, 16종의 아미노산, 17 종의 비타민, 핵산, 다당류, 미네랄 등이 함유되어 있으며, 특히 혈당조절인자인 GTF-Cr를 함유하고 있어 당뇨에 효과적이다.It is composed of 50% or more protein, contains vitamin B group, 16 amino acids, 17 kinds of vitamins, nucleic acids, polysaccharides, minerals, etc., which are obtained from vegetables, and especially contains GTF-Cr, a glycemic regulator Effective for diabetes

유산균은 장내에 비타민B군을 생성하기 때문에 인슐린 생성을 증가시키며, 정장작용으로 장내 독소 생산을 억제하고 변비 등의 치료에 도움이 된다.Because lactic acid bacteria produce a group of vitamin B in the intestine, it increases insulin production, and intestinal action inhibits intestinal toxin production and helps treat constipation.

클로렐라는 단백질, 비타민, 미네랄, 지방 그 밖의 영양소가 많이 들어 있는 영양가 높은 건강 식품이며, 베타카로린, 엽록소, 성장촉진인자(CGF) 등에 의해 혈액정화작용, 신진대사촉진 및 인슐린분비능을 왕성하게 하며, 콜레스트롤과 혈압을 저하시키는 작용을 한다.Chlorella is a nutritious, healthy food that is high in protein, vitamins, minerals, fats, and other nutrients.Because of beta-carotene, chlorophyll, growth factor (CGF), chlorella promotes blood purification, metabolism and insulin secretion. It acts to lower cholesterol and blood pressure.

로얄제리는 여왕벌의 전용먹이로 젊은 일벌로부터 소화성이 좋은 로얄제리를 입으로 전달 받는데, 화밀과 화분이 일벌의 몸안에서 한번 소화흡수된 것으로서 단백질, 탄수화물, 지방, 미네랄, 비타민, 효소가 풍부하다. 비타민은 특히 비타민B군이 많이 들어 있어 대사 과정에 관여하며, 성장을 촉진, 당뇨환자들의 체력 보강에 효과적이다.Royal Jelly is a special food for the queen bee, and the young worker bee receives the digestive Royal Jelly from the mouth. The nectar and pollen are digested and absorbed once in the body of the worker bee and are rich in protein, carbohydrates, fats, minerals, vitamins and enzymes. Vitamins, especially in the B-vitamins, are involved in metabolic processes, promote growth, and are effective for improving the stamina of diabetics.

(4). 약용식물(솔잎, 구기자, 가시오가피)에 대하여 살펴보기로 한다. 솔잎은 글로코기닌의 성분이 혈당을 강하, 조절한다. 구기자는 항균, 항암, 면역증진, 간기능 개선, 혈압강하, 당뇨에 효과가 있다. 가시오가피는 엘레우테로시드하는 성분이 혈당을 조절한다.(4). Let's take a look at medicinal plants (pine needles, goji berry, thorny goose). Pine needles are a component of glycogen, which lowers and regulates blood sugar. Goji berries are effective in antibacterial, anticancer, immune boosting, liver function improvement, blood pressure lowering, and diabetes. Prickly Pear is a component of eleutheside that regulates blood sugar.

(5) 누에는 이당류를 포도당으로 분해하는 효소인 알파 글루코시데이즈의 활성을 억제함으로서 당분의 흡수와 분해를 저해하여 혈당을 조절한다. 뽕잎은 글루코스데이즈 저해제라고 하는 디옥시노지리마이신, 칼리스테진, 페고민 등의 10여 성분이 들어 있어 혈당을 조절한다.(5) Silkworms control the blood glucose by inhibiting the absorption and degradation of sugars by inhibiting the activity of alpha glucosidase, an enzyme that breaks down disaccharides into glucose. Mulberry leaves contain about 10 ingredients such as deoxynojirimycin, calistine, and pegomin called glucoseday inhibitors to regulate blood sugar.

이상의 설명에서 본 발명은 특정의 실시 예와 관련하여 도시 및 설명하였지만, 특허청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도 내에서 다양한 개조 및 변화가 가능하다는 것을 당 업계에서 통상의 지식을 가진 자라면 누구나 쉽게 알 수 있을 것이다.While the invention has been shown and described with respect to the specific embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. Anyone with it will know easily.

Claims (1)

고추장에 있어서,In gochujang, 1~2중량%의 버섯류 분말(표고버섯, 영지버섯 등)과;1 to 2% by weight of mushroom powder (e.g. shiitake mushroom, ganoderma lucidum mushroom); 3~4중량%의 해조류 분말(김, 미역, 다시마, 홍합 등)과;3-4% by weight of seaweed powder (seaweed, seaweed, kelp, mussels, etc.); 1~2중량%의 건새우 분말과;1 to 2% by weight of dried shrimp powder; 2~3중량%의 균류(효모, 유산균, 클로렐라, 로얄제리 등)와;2-3% by weight of fungi (yeast, lactic acid bacteria, chlorella, royal jelly, etc.); 2~3중량%의 약용식물 분말(솔잎, 구기자, 가시오가피 등); 및2-3% by weight of medicinal plant powders (pine needles, goji berry, prickly pear, etc.); And 4~6중량%의 누에 분말(뽕잎 포함)을 포함하고 나머지 중량%을 고추장 베이스로 하여 전체 중량비율을 100%로 구성하는 당뇨환자의 혈당조절용 고추장.Gochujang for blood sugar control of diabetic patients comprising 4-6% by weight of silkworm powder (including mulberry leaves) and the remaining weight percentage of 100% by weight of kochujang base.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105011118A (en) * 2015-05-09 2015-11-04 刘禾青 Stir-fried black fungus, capsicum frutescens and shrimp meat dish and preparation method thereof
KR101578664B1 (en) * 2015-07-17 2015-12-21 칠갑사니 영농조합법인 Manufacturing method of Korea hot pepper paste Using Sap of Acer mono
KR20180133184A (en) * 2017-06-05 2018-12-13 권희성 Fermentation and aging food containing edible insects extract

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105011118A (en) * 2015-05-09 2015-11-04 刘禾青 Stir-fried black fungus, capsicum frutescens and shrimp meat dish and preparation method thereof
KR101578664B1 (en) * 2015-07-17 2015-12-21 칠갑사니 영농조합법인 Manufacturing method of Korea hot pepper paste Using Sap of Acer mono
KR20180133184A (en) * 2017-06-05 2018-12-13 권희성 Fermentation and aging food containing edible insects extract

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