KR20110014421A

KR20110014421A - A nature spice

Info

Publication number: KR20110014421A
Application number: KR1020090072075A
Authority: KR
Inventors: 박종호
Original assignee: 박종호
Priority date: 2009-08-05
Filing date: 2009-08-05
Publication date: 2011-02-11

Abstract

The present invention is to prepare the powder of natural foods with the effect of blood sugar control as a cooking seasoning to be used in the cooking of the diet of diabetic patients (including obese people), the patient to find the food according to the diet with a pleasant heart The present invention relates to a natural seasoning for controlling blood sugar of diabetic patients, and it is 19-20% by weight of vegetable powders (carrot, burdock, lotus root, radish, potato, wheatgrass, kale, marley, radish blue, yuzu, pumpkin, onion, green onion, etc. ), 4 to 5% by weight of miso powder, 20 to 25% by weight of wheat flour, 2 to 3% by weight of vegetable protein powder, and 2 to 3% by weight of mushroom powder (e.g. shiitake, ganoderma lucidum) 6 to 9% by weight of seaweed powder (seaweed, seaweed, kelp, mussels, etc.), 2 to 3% by weight of dried shrimp powder, 1 to 3% by weight of anchovy powder, and 3 to 4% by weight of garlic powder And, 1 to 1% by weight starch powder, 2 to 4% by weight red pepper powder, 8 to 9% by weight red pepper seed powder, and 1 to 3% by weight conga Leu powder, 4-6% by weight of fungi (yeast, lactic acid bacteria, chlorella, royal jelly, etc.), 8-10% by weight of medicinal plant powder (pine needles, mulberry leaves, wolfberry, thorns, etc.), and 12-14% by weight It consists of silkworm powder.

Description

Natural Spices for Control of Blood Sugar Levels in Diabetic Patients

The present invention is to prepare the powder of natural foods with the effect of blood sugar control as a cooking seasoning to be used in the cooking of the diet of diabetic patients (including obese people), the patient to find the food according to the diet with a pleasant heart The present invention relates to a natural seasoning for controlling blood sugar of diabetic patients.

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.

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.

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.

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.

However, even obese people and diabetics have often overlooked dietary attention due to the urgent social environment.

Moreover, the foods in the diet for the treatment of diabetes do not add any seasoning or even a small amount, so the taste of food is significantly lowered. Therefore, patients who do not have serious subjective symptoms intentionally avoid dietary diet. As a result, there has been a problem of increasing opportunity cost, which is unnecessary for the patient individually or socially.

Therefore, there is a need for the development of natural cooking seasonings (or seasonings) to maintain the taste of the food to a certain level, but also to perform a secondary function in the control of blood sugar and treatment of diabetes.

An object of the present invention for solving the above problems is to prepare a powder of natural foods having an effect of blood sugar control as a cooking seasoning so that it can be utilized in the cooking of the diet of diabetic patients (including obese people), the diet It is to provide a natural seasoning for glycemic control of diabetic patients so that the patient can find the food with joy.

Characteristic of the natural seasoning for glycemic control of diabetic patients according to the present invention for achieving the above object, 19 to 20% by weight of vegetable powder (carrot, burdock, lotus root, radish, potatoes, wheatgrass, kale, Myeongil leaf, radish blue, Yuzu, pumpkin, onion, green onion, etc.), 4-5% by weight of miso powder, 20-25% by weight of wheat flour, 2-3% by weight of vegetable protein powder, and 2-3% by weight of mushroom powder (E.g. shiitake mushrooms, ganoderma lucidum mushrooms), 6-9% by weight of seaweed powder (seaweed, seaweed, kelp, mussels, etc.), 2-3% by weight of dried shrimp powder, 1-3% by weight of anchovy powder, 3 to 4 weight percent garlic powder, 1 to 1 weight percent starch powder, 2 to 4 weight percent red pepper powder, 8 to 9 weight percent red pepper seed powder, 1 to 3 weight percent soybean powder, 4 ~ 6% by weight of fungi (yeast, lactic acid bacteria, chlorella, royal jelly, etc.), 8-10% by weight of medicinal plant powders (pine needles, wolfberry, thorny stalks, etc.), and 12-14% by weight silkworm powder (including mulberry leaves) It consists of.

As expected effects due to the above-described features of the present invention, by preparing a powder of natural foods having an effect of blood sugar control as a cooking seasoning to be used when cooking food of dietary diets of diabetics (including obese people), The patient can find the food in a diet with pleasure and enjoy the taste of the food while also serving as a function of blood sugar control.

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.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Composition ratio of the natural seasoning for glycemic control of diabetic patients according to the present invention, 19 to 20% by weight of vegetable powder (carrot, burdock, lotus root, radish, potato, wheatgrass, kale, Myeongil leaf, radish blue, yuzu, pumpkin , Onions, green onions, etc.), 4 to 5% by weight of miso powder, 20 to 25% by weight of wheat flour, 2 to 3% by weight of vegetable protein powder, and 2 to 3% by weight of mushroom powder , Ganoderma lucidum, etc.), 6-9% by weight seaweed powder (seaweed, seaweed, kelp, mussels, etc.), 2-3% by weight of dried shrimp powder, 1-3% by weight of anchovy powder, 3-4 1% by weight garlic powder, 1% by weight starch powder, 2-4% by weight red pepper powder, 8-9% by weight red pepper seed powder, 1-3% by weight soy flour powder, 4-6 Consists of weight percent fungi (yeast, lactic acid bacteria, chlorella, royal jelly, etc.), 8-10% by weight medicinal plant powders (pine needles, mulberry leaves, wolfberry, thorns, etc.), and 12-14% by weight silkworm powder .

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

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) Vegetables (carrots, burdock, lotus root, radishes, potatoes, wheatgrass, kale, Myeongilyeop, radish blue, citron, pumpkin) and mushrooms (Shiitake, Ganoderma lucidum) will be examined.

Vegetables and mushrooms are important to eat a variety of plants, such as roots, leaves, stems, fruits, and is a food that is indispensable for the body control action, containing a lot of moisture and fiber and pectin, especially foods necessary for diabetes.

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.

In particular, kale and Myeongil leaf are more nutrient-rich than other vegetables, evenly contained, and rich in protein.

The characteristics of vegetables and mushrooms include chlorophyll, which is hematopoietic, cell regenerating, detoxifying, and allergic, as well as pharmacological actions such as anticancer, antibacterial, antioxidant, immunity, blood pressure, cholesterol, blood sugar control, and digestion. Contains plant bioactive substances. In particular, it is important that vegetables are freeze-dried immediately after harvesting to keep fresh as nutrients are reduced over time.

In particular, vegetables have the effect of naturally delivering the flavor of the seasoning to the cooked food.

(2). Let's take a look at the algae (seaweed, seaweed, kelp).

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.

Like algae, algae are rich in chlorophyll and dietary fiber, which are effective in obesity and hypertension.

(3). Let's look at fungi (yeast, lactic acid bacteria, chlorella, royal jelly).

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.

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

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.

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.

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). 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) 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.

Accordingly, the present invention includes the step of preparing a natural seasoning powder composition of a natural material configured to have the above-described composition ratio. Natural seasoning powder compositions according to the present invention comprise vegetable carbohydrate components such as wheat flour powder or starch powder and seasoning material powders generally used as natural seasonings or condiments.

The natural seasoning material used by this invention contains the natural seasoning material generally used. Many natural seasonings are known as seaweed, kelp as mushrooms, shiitake mushrooms, vegetables as onions, garlic, peppers, pepper seeds, green onions, soy flour, anchovies as fish, shrimps, mussels as shellfish, and beef as meat. have. In addition, many other natural materials are used as natural seasoning materials, including seasoning components, and the seasoning material of the present invention may also include those.

Vegetable carbohydrates such as wheat flour or starch used in the present invention provide sweetness as a sugar component but are not generally used for seasoning. Rather, it collects seasoning ingredients evenly due to luxury properties that increase viscosity due to absorption and heating of water, and provides a place for complexing seasoning properties of each seasoning material and increases the binding power to food during cooking. It acts as a mediator that combines the taste of food and seasoning.

The production method is the same as the production method of conventional natural seasonings.

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

19 to 20% by weight of vegetable powder (carrot, burdock, lotus root, radish, potato, wheatgrass, kale, fresh leaf, radish blue, yuzu, pumpkin, onion, green onion, etc.), 4 to 5% by weight of miso powder, 25 wt% wheat flour powder, 2-3 wt% vegetable protein powder, 2-3 wt% mushroom powder (e.g. shiitake mushroom, ganoderma lucidum mushroom), 6-9 wt% seaweed powder (seaweed, seaweed, Kelp, mussels, etc.), 2-3 wt% dry shrimp powder, 1-3 wt% anchovy powder, 3-4 wt% garlic powder, 1-1 wt% starch powder, 2-4 8% to 10% by weight red pepper powder, 8 to 9% red pepper seed powder, 1 to 3% soy flour powder, 4 to 6% by weight fungi (yeast, lactic acid bacteria, chlorella, royal jelly, etc.) Medicinal plant powder (pine needles, mulberry leaves, gojija, thorny ginseng, etc.), and 12 to 14% by weight silkworm powder, natural condiments for diabetic patients.