KR20120036770A - Food composition for improving obesity - Google Patents

Abstract

PURPOSE: A food composition for treating obesity is provided to enable users to intake the composition for a long time by improving the taste and flavor. CONSTITUTION: A food composition for treating obesity contains more than one vinegar selected from the group consisting of moromi vinegar, persimmon vinegar, apple vinegar, and brown rice vinegar. The food composition contains moromi vinegar and persimmon vinegar in a weight ratio of 0.2-10:1. The food composition additionally contains D-sorbitol liquid, isomalto-oligosaccharide, enzymatically treated stevia, sucralose, a Curcuma longa extract, polysorbate 80, anhydrous citric acid, and sodium benzoate.

Description

Food composition for improving obesity

The present invention relates to a food composition for improving obesity, more specifically, the flavor is improved by the mixing of the Moromi vinegar and the other vinegar and other vinegar is easy to consume, according to the food composition maximized the improvement and prevention effect of obesity It is about.

Recently, with increasing social interest in obesity, various foods for improving obesity, anti-obesity drugs, obesity treatment methods, etc. have been developed, but there are no effective products on the market to satisfy the demand in reality. Since most of the obesity drugs developed and marketed so far are chemically manufactured drugs, side effects and toxicity are a problem, and procedures such as liposuction and gastrectomy have a dangerous and expensive problem. In addition, commercially available obesity-enhancing foods are poor in flavor, and there is a difficulty in steadily ingesting them for a long time. Therefore, it is required to develop a functional food that can be easily taken by the consumer for a long time in search of a material having an effect of preventing or improving obesity.

On the other hand, Moromi vinegar (Moromi vinegar) is a vinegar made from black yeast bacteria, rice malt to make sake, it is known that contains various organic acids and abundant amino acids necessary for the human body other than acetic acid. The main component of the Moromi vinegar is citric acid, and the main component of vinegar, such as brown rice vinegar, which is generally used at home, is different from acetic acid. The citric acid activates the TCA cycle (citric acid cycle), which converts food ingested into energy to promote metabolism, decompose fat accumulated in the body, and increase energy metabolism efficiency in the body to reduce food intake. Also, even when the same food is ingested to prevent the accumulation of fat in the body to prevent obesity and improve the effect.

In addition, Moromicho contains various types of amino acids. Among them, histidine, lidine, blotin, alanine, and arginine promote lipolysis in the body by activating lipase which is a lipolytic enzyme, and arginine is involved in growth hormone synthesis. To increase immunity and lower blood pressure (Journal of home economics of Japan, v.56 no.2, pp.87-94, [2005] | 0913-5227).

However, even though such a variety of biologically active ingredients are included, Moromicho has a distinctive, cumbersome and fragrant aroma, so it is low in preference and not easy to consume frequently, so it is used for foods such as functional foods. There is a limitation (Japanese Patent Laid-Open No. 2005-304379, publication date: 2005.11.04, paragraph [0004]).

Therefore, there is a need for a method that can improve the aroma and taste of Moromicho and increase the palatability, thereby effectively utilizing the useful physiological activity of Moromicho.

Japanese Patent Application Laid-Open No. 2005-304379, publication date: 2005.11.04, [Background Art]

Journal of home economics of Japan, v.56 no.2, pp.87-94, [2005] | 0913-5227

An object of the present invention is to provide a food composition having an improved effect of obesity, while improving the taste and aroma, easy to consume for a long time at a high frequency.

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

Specifically, the present invention relates to a composition comprising Moromi vinegar and another vinegar different from the Moromi vinegar.

Moromi vinegar is difficult to take only a high frequency of Moromi vinegar for a long time because the flavor is not good, it is difficult to use the effect of improving the obesity of Moromi vinegar in the food, but the vinegar, apple cider vinegar, brown rice vinegar or a mixture thereof When mixed with other vinegars, such as improved taste and aroma, so easy to take, you can maximize the effect of obesity through long-term use. In addition, when mixing the moromi vinegar and persimmon vinegar, apple cider vinegar, brown rice vinegar, etc., the flavor is improved while maintaining the physiological activity effect of moromi vinegar, it is easy to take the composition of the present invention, accordingly the composition It can also be useful as a functional food for other purposes, such as fatigue recovery, antioxidants, and lowering blood pressure.

'Moromicho' included in the composition of the present invention may be vinegar fermented by adding koji to grains such as rice, and the koji may be a fungus having an enzyme for making alcohol in cereals. The yeast fungus may be classified into yellow yeast, black yeast, red yeast, etc. according to the color. The moromicho of the present invention may be prepared by adding the above-mentioned yellow yeast, black yeast, red yeast, or a mixture thereof. It can be prepared by the addition, and more preferably can be prepared using the black yeast bacteria used for the production of awamori sake, which is a kind of fermented rice wine.

In addition, the "moromi vinegar and other vinegar" of the present invention may be a persimmon vinegar, apple cider vinegar, brown rice vinegar or a mixture thereof. The vinegar can be used as long as it is a vinegar made by ripening persimmon, the apple vinegar can be used any vinegar made by ripening apples, brown rice vinegar can also be used any vinegar made by fermenting brown rice.

Particularly, when mixing the vinegar with the moromi vinegar and persimmon vinegar, the unique strong sourness and astringent taste of the moromi vinegar and the persimmon vinegar is improved, making it easier to eat and increasing preference, and naturally increase the intake frequency, thereby improving obesity. To maximize.

In addition, by the organic acid, tannin, ascorbic acid (vitamin C) contained in persimmon vinegar, the effect of promoting metabolism, weight loss, decreased appetite, reduced blood cholesterol level, reduced blood fat, etc. of the composition of the present invention, Obesity prevention and improvement effect is raised.

On the other hand, the organic acids of momicho and persimmon vinegar included in the food composition decompose lactic acid, which causes fatigue, into water and carbon dioxide, which are harmless to the human body, and remove free radicals. The healing effect will also appear.

When the food composition of the present invention includes Moromicho and persimmon vinegar, the mixing ratio of the Moromicho and persimmon vinegar may be 0.2: 1 to 10: 1 by weight, preferably 2: 1 to 3: 1, 2.5 It is more preferable that it is: 1. The anti-obesity effect of the composition having such a mixing ratio is excellent and the taste is the best. When moromi vinegar is included in an amount less than 0.2 parts by weight of persimmon vinegar, the effect of improving obesity of mixed vinegar may not be good, and when the moromi vinegar is included in an amount exceeding 10 parts by weight of persimmon vinegar, the taste improvement effect of the mixed vinegar may be reduced Can be. When the mixing ratio of the moromicho and the persimmon vinegar is outside the ratio of 0.2 to 10: 1 by weight, sweeteners, acidulants, functional raw materials, Addition of additives such as herbal extracts and preservatives, or mixtures thereof, may impair aesthetics.

In addition, the total content of moromi and persimmon vinegar may be 10 to 60% by weight relative to the total weight of the composition. In addition, preferably the total content of Moromi and persimmon vinegar may be 30 to 40% by weight, more preferably 35% by weight relative to the total weight of the food composition. It is because the anti-obesity effect of such a composition is especially excellent and aesthetics are good.

The food composition of the present invention may further include a sweetener, an acidulant, a functional ingredient, a herbal extract and a preservative, or a mixture thereof as an additive. In addition, additives which are commonly added to food compositions, health functional foods or beverages may be added.

The sweetener, acidulant, flavoring agent, preservative may be used any one used in the art. For example, white sweetener, fructose, glucose, D-sorbitol, mannitol, isomaltoligosaccharide, stevioside, aspartame, acesulfame potassium, sucralose and the like may be used as sweetening agents, and citric anhydride, DL- Malic acid, succinic acid and salts thereof can be used. Benzoic acid and its derivatives can also be used as preservatives. Functional raw materials which can be used in the present invention include propolis extract, etc., and herbal ingredients include, for example, succinate, cinnamon, licorice, peony, Angelica, ogapi, red ginseng, ginseng, turmeric, hematococcus, hedgehog, injinho, etc. There are extracts or extract powders of herbal medicines, and preferably hematococcus having an antioxidant effect is used.

The total content of the additive is preferably 10 to 20% by weight based on the total weight of the food composition.

The food composition of the present invention is D-sorbitol liquid, isomaltooligosaccharide, enzyme treatment stevia, sucralose, turmeric concentrate, hematocus extract, polysorbate 80, mesyl extract, apple in food composition including momicho and persimmon vinegar as additives. Concentrate, plum flavor, apple flavor, citric anhydride and sodium benzoate, or mixtures thereof may be further included. Preferably, the food composition including Moromicho and persimmon vinegar may further include D-sorbitol solution, isomaltoligosaccharide, enzyme treatment stevia, sucralose, turmeric concentrate, polysorbate 80, citric anhydride and sodium benzoate, wherein The content of the additive was 5.0 wt% of D-sorbitol solution, 5.0 wt% of isomaltoligosaccharide, 0.28 wt% of enzyme treatment stevia, 0.002 wt% of sucralose, 0.05 wt% of turmeric concentrate, Polysorbate 80 may be 0.16% by weight, citric anhydride 0.5% by weight, sodium benzoate 0.06% by weight.

The composition comprising other vinegar, such as moromi vinegar and persimmon vinegar, apple vinegar, brown rice vinegar or a mixture thereof may be a food composition, it may be food, food additives, beverages.

The composition containing the Moromi vinegar and the other vinegar is good taste, high frequency, can be taken for a long time, it is easy to ingest long-term nutrients contained in the Moromi vinegar and other vinegar in the long-term Obesity improvement effect of the other vinegar can be maximized. In addition, the composition has a good taste and flavor, the composition itself may be used as a food, may be used in addition to other foods as a food additive, may be diluted with water when drinking drinking. In addition, it can be used as a dietary supplement for improving obesity, and can be used as a beverage by adding other additives.

Food composition including other vinegar, such as Moromi vinegar and persimmon vinegar, apple vinegar, brown rice vinegar or a mixture thereof according to the present invention is not only easy to drink because of the taste and aroma, but also the content of fat, blood cholesterol and blood fat in the body It is effective in reducing and improving obesity.

1 is a graph showing the weight change of the control group and the control group of the control age and diet of the present invention according to age.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are not intended to limit the scope of the present invention, which will be construed as to help the understanding of the present invention.

Example  One. Moromicho  And the preparation of a composition comprising only persimmon vinegar

Example  1-1. Moromicho  And preparation of a composition comprising persimmon vinegar

25% by weight of Moromi-cho (using 'Moromi-cho' manufactured by 'Buy-San address company') and 10% by weight of persimmon vinegar (using 'College Persimmon Vinegar' manufactured by 'Gyeongbuk National University Food Factory') And excess purified water to prepare a composition (weight percent of moromicho and persimmon vinegar means weight percent of moromicho and persimmon vinegar, respectively, relative to the total weight percent of the composition in the final composition).

Example  1-2 ~ Example  1-27. Moromicho  And preparation of a composition comprising persimmon vinegar

According to the mixing ratio described in Table 1-1 and Table 1-2, the compositions of Examples 1-2 to 1-27 were prepared in the same manner as in Example 1-1.

Comparative example  1-1. Moromicho Bay  Prepared composition comprising

According to the mixing ratio described in Table 1-2, the composition of Comparative Example 1-1 was prepared in the same manner as in Example 1-1.

Comparative example  1-2. Preparation of a composition comprising only persimmon vinegar

According to the composition ratio shown in Table 1-2, the composition of Comparative Example 1-2 was prepared in the same manner as in Example 1-1.

Comparative example  1-3 to 1-6. Moromicho  And preparation of a composition comprising persimmon vinegar

According to the mixing ratio described in Table 1-2, the compositions of Comparative Examples 1-3 to 1-6 were prepared in the same manner as in Example 1-1.

Table 1-1. Composition ratio of Example (Examples 1-1 to 1-17)

Table 1-2. Composition ratios of Examples and Comparative Examples (Examples 1-18 to 1-27, Comparative Examples 1-1 to 1-6)

Example  2. Preparation of the composition further comprising an additive

Example  2-1. Moromicho Composition comprising, persimmon vinegar and additives 1

According to the composition ratios shown in Table 2, to prepare a composition comprising Moromi, persimmon and additives.

Specifically, 0.06% by weight of sodium benzoate was dissolved in purified water, and 0.28% by weight of enzyme-treated stevia and 0.002% by weight of sucralose were added to the total weight of the composition. Thereafter, 0.16% by weight of polysorbate 80 and 0.05% by weight of turmeric concentrate were added to the total weight of the composition, followed by sufficient stirring. 5.0% by weight of isomaltoligosaccharides and 5.0% by weight of D-sorbitol solution were added to the composition. . Thereafter, 25.0% by weight of Moromicho and 10.0% by weight persimmon vinegar were added to the total weight of the composition, 0.5% by weight of citric anhydride and excess purified water were injected to adjust the pH to 4.0, and then filtered. A composition according to the invention was prepared (% by weight means weight percent of each component relative to the total weight percent of the composition in the final composition).

The composition prepared by this process was yellow / brownish brown.

Example  2-2. Moromicho Preparation of Compositions Containing Apple Cider Vinegar and Additives

According to the composition ratio shown in Table 2, to prepare a composition comprising Moromi vinegar, apple cider vinegar and additives.

Specifically, the composition was prepared in the same manner as in Example 2-1 except for using apple cider vinegar instead of persimmon vinegar.

Example  2-3. Moromicho Preparation of Compositions Containing Brown Rice Vinegar and Additives

According to the composition ratio shown in Table 2, to prepare a composition comprising Moromi vinegar, brown rice vinegar and additives.

Specifically, the composition was prepared in the same manner as in Example 2-1 except for using brown rice vinegar instead of persimmon vinegar.

Example  2-4. Moromicho 2, comprising persimmon vinegar and additives

According to the composition ratios shown in Table 2, to prepare a composition comprising Moromi, persimmon and additives.

Specifically, the composition was prepared in the same manner as in Example 2-1 except for using 0.006% by weight of hematococcus extract relative to the total weight of the composition instead of turmeric concentrate.

Example  2-5. Moromicho 3, comprising persimmon vinegar and additives

According to the composition ratios shown in Table 2, to prepare a composition comprising Moromi, persimmon and additives.

Specifically, the same method as in Example 2-1, except that 0.005% by weight of sucralose to the total weight of the composition is added, and 6.75% by weight of mesyl extract and 0.09% by weight of plum flavor are added to the total weight of the composition. The composition was prepared.

Example  2-6. Moromicho Composition comprising citrus, persimmon vinegar and additives

According to the composition ratios shown in Table 2, to prepare a composition comprising Moromi, persimmon and additives.

Specifically, the same method as in Example 2-1, except that 0.10% by weight turmeric concentrate was added to the total weight of the composition, and 6.0% by weight apple concentrate and 0.9% by weight apple flavor were added to the total weight of the composition. The composition was prepared.

Comparative example  2-1. Moromicho  And preparing a composition not containing persimmon vinegar

According to the composition ratios shown in Table 2 below, the composition was prepared.

Specifically, the composition was prepared in the same manner as in Example 2-1, except for not adding momicho and persimmon vinegar.

Comparative example  2-2. Moromicho Composition comprising, persimmon vinegar and additives 1

According to the composition ratios shown in Table 2 below, the composition was prepared.

Specifically, the composition was prepared in the same manner as in Example 2-1, except that 25.0 wt% of Moromicho and 2.0 wt% of persimmon vinegar were mixed with respect to the total weight of the composition.

Comparative example  2-3. Moromicho 2, comprising persimmon vinegar and additives

According to the composition ratios shown in Table 2 below, the composition was prepared.

Specifically, the composition was prepared in the same manner as in Example 2-1, except that 35.0 wt% of Moromicho and 3.0 wt% of persimmon vinegar were mixed with respect to the total weight of the composition.

Comparative example  2-4. Moromicho 3, comprising persimmon vinegar and additives

According to the composition ratios shown in Table 2 below, the composition was prepared.

Specifically, the composition was prepared in the same manner as in Example 2-1, except that 4.0 wt% of Moromicho and 25.0 wt% of persimmon vinegar were mixed with respect to the total weight of the composition.

Comparative example  2-5. Moromicho Composition comprising citrus, persimmon vinegar and additives

According to the composition ratios shown in Table 2 below, the composition was prepared.

Specifically, the composition was prepared in the same manner as in Example 2-1, except that 1.0% by weight of moromicho and 10.0% by weight persimmon vinegar were mixed with respect to the total weight of the composition.

Comparative example  2-6. Moromicho 5 comprising, persimmon vinegar and additives

According to the composition ratios shown in Table 2 below, the composition was prepared.

Specifically, the composition was prepared in the same manner as in Example 2-1, except that 6.75 wt% of plum extract, 0.09 wt% of plum flavor, and 25.0 wt% of Moromicho and 2.0 wt% of persimmon vinegar were added to the total weight of the composition. Prepared.

Table 2. Composition ratios of Examples and Comparative Examples (Examples 2-1 to 2-6, Comparative Examples 2-1 to 2-6)

Experimental Example 1 . Confirmation of the taste and aroma improvement effect of the composition

For each of Examples 1-1 to 1-27, Examples 2-1 to 2-6, Comparative Examples 1-1 to 1-6, and Comparative Examples 2-1 to 2-6, each of 15 male and female evaluation agents was subjected. Sensory evaluation was performed. The evaluation items were divided into color, taste, aroma, and overall preference, and the sensory test scores were 1 to 5 based on Comparative Examples 1-1 and 1-2 (same as Comparative Examples 1-1 and 1-2). A five-point scoring method was used, which was rated (compared to Comparative Examples 1-1 and 1-2). The results are shown in Tables 3-1, 3-2 and 4.

Table 3-1. Sensory test results (Examples 1-1 to 1-17)

Table 3-2. Sensory test results (Examples 1-18 to 1-27 and Comparative Examples 1-1 to 1-6)

As shown in Tables 3-1 and 3-2 above, the composition containing the momicho and persimmon vinegar of the present invention has a color, taste, aroma, and overall preference as compared to the composition containing only moromicho and the composition containing only persimmon vinegar. It can be seen that drinking is easy because it is excellent.

In addition, in particular, the mixing ratio of Moromi and persimmon vinegar, when the weight ratio of 0.2: 1 to 10: 1, it was confirmed that the taste and aroma and the overall preference is particularly excellent and easy to drink.

Table 4. Sensory test results (Examples 2-1 to 2-6 and Comparative Examples 2-1 to 2-6)

As shown in Table 4 above, the composition comprising the moro vinegar and brown rice vinegar, persimmon vinegar or cider vinegar of the present invention is a color, taste, aroma and whole than the composition that does not include moro vinegar, persimmon vinegar, apple vinegar or brown rice vinegar It was found that the palatability was excellent and the drinking was easy. In addition, the composition ratio of momicho and persimmon vinegar is more than 0.2: 1 in weight ratio, and the composition ratio of momicho and persimmon vinegar is more than 10: 1 in weight ratio may have less masking effects such as taste and aroma even if other additives are added. It could be confirmed.

Experimental Example 2 . Of the composition Anti-obesity  Check the effect

The experiment to confirm the anti-obesity effect of the composition according to the present invention by administering the composition of Example 2-1, prepared in the above was performed as follows.

(1) Breeding and diet of experimental animals

The animals used in this experiment were 7-week-old male Sprague-Dawley rats, and were weighed at 8 weeks of age after a 1-week preliminary period. Selected. The selected animals were subjected to experiments for 8 weeks with 5 repetitions in two cages for each control and treatment.

The animals selected were control group I fed a high feed, control group II fed high cholesterol feed, high cholesterol feed and treatment group I fed 0.05 ml of the composition prepared in Example 2-1, high cholesterol feed and Example 2- Treatment group II fed 0.1 ml of the composition prepared in 1, and high cholesterol feed and the composition III prepared in Example 2-1 were divided into five groups.

The composition prepared in Example 2-1 was diluted orally administered in DW (distilled water) at a dose of 0.05 ml / day, 0.1 ml / day, 0.3 ml / day for 1 week each for 8 weeks, and only the DW in the control group. Oral administration. The feed was provided to the animals at a certain time every day, and the feed and water were freely consumed. Specifications were maintained at 23.0 ± 2 ℃ and 40 ~ 60% of humidity under experimental animal facilities of Jo-A Pharmaceutical Co., Ltd.

The feed of Control I used in this experiment was obtained from Purina-produced rat feed (# 38057). D12336 was purchased from Central Experimental Animal Co., Ltd. and used for the experiment. The composition of the high cholesterol feed used in the experiment is shown in Table 5.

Table 5. Component Composition of High Cholesterol Feed

(2) Statistical Processing

Statistical processing for the data obtained as a result of the experiment was performed using SAS program (SAS, 2000), and each factor was analyzed by PROC GLM in terms of variance.The significance of P <0.05 was determined by Duncan's multiple test for items with significant differences. Was verified.

Experimental Example  2-1. Identify effects on body weight, feed intake and feed efficiency

(1) weight gain

The body weights of the control and the control group which controlled the dosage and diet of the composition of Example 2-1 were measured at a fixed time once a week.

Table 6 shows the initial body weight of the control and the control group at the beginning of the experiment. Table 7 shows the final body weight and the results (%) compared to the control body and the control group after the end of the experiment. In addition, the weight gain amount obtained by subtracting the initial weight from the final weight and the results (%) compared with the control I, II are shown in Table 8.

Table 6. Initial weights of controls and treatments

Table 7. Final weights of controls and treatments

Table 8. Weight gain of control and treatment

In Table 7, the final body weight increased significantly ( P <0.05) after 8 weeks of Control II fed high cholesterol diet compared to the final weight after 8 weeks of Control I fed normal diet. The results showed that obesity was induced by high cholesterol diet.

Treatments I, II and III fed the high cholesterol feed and the composition of Example 2-1 showed a tendency to decrease the final body weight after 8 weeks compared to the control II fed only high cholesterol.

In addition, as shown in Table 8, the weight gain of the treatment I and treatment II was significantly decreased ( P <0.05) compared to the control II fed the high cholesterol diet.

As shown in FIG. 1, the weight gain of Treatment I, Treatment II, and Treatment III was decreased at all ages of 1 to 8 weeks compared to that of Control II.

Through the experimental results, it was confirmed that the composition of Example 2-1 has an effect of improving obesity by inhibiting weight gain.

(2) feed intake

The feed intake of the control and the control group in which the dosage and diet of the composition of Example 2-1 were adjusted was measured once a week at a predetermined time.

The average daily intake calculated by dividing the total feed intake for 8 weeks from the first week of the test to the 8th week of the test by 56 days, which is the total duration of the test, and comparing the results with the control I and II (%). It is shown in Table 9 below.

Table 9. Feed intake of control and treatment

As shown in Table 9, feed intake decreased significantly ( P <0.05) in the treatment group I and the treatment group II fed the high cholesterol feed and the composition of Example 2-1 than the control group fed the high cholesterol feed only. The feed intake of the treatment group Ⅲ also decreased compared to the control group II.

Based on the experimental results, it was confirmed that the composition of Example 2-1 is effective in improving obesity by reducing the feed intake.

(3) feed efficiency

The food efficiency ratio (FER) was calculated by dividing the weight gain in (1) by the feed intake in the same period as tested in (2).

Feed efficiency of the control and treatment and the results (%) compared with the control I, II is shown in Table 10 below.

Table 10. Feed efficiency of control and treatment

As shown in Table 10, the feed efficiency of treatments I, II and III was decreased compared to the control II fed the high cholesterol diet.

Based on the results, it was confirmed that the composition of Example 2-1 reduced the feed efficiency. That is, by lowering the increase in weight for the same amount of feed, it was confirmed that the effect of preventing obesity.

Experimental Example  2-2. Identify effects on triglycerides in the blood

(1) collection of blood

For 8 weeks, control and treatment groups were fasted by removing the test feed 12 hours before dissection, and using a ether-treated inhalation anesthesia, heparin-treated syringes were used to collect the maximum blood from the abdominal aorta. The collected blood was placed at room temperature for 30 minutes and then centrifuged at 3,000 rpm for 15 minutes to separate serum. The separated serum was analyzed while stored in a deep freezer (-70 ℃).

(2) triglyceride content in blood

The content of triglycerides in blood was measured using Asan Pharmaceutical's kit (TS-S; AM157S). First, 3 ml of enzyme solution (300 mg / dl) was mixed well with 20 μl of serum and reacted at 37 ° C. for 10 minutes, and then the absorbance was measured at 550 nm of spectramax plus 384 (Molecular Devices Crop.) Based on the reagent blank. (mg / dl serum) was quantified.

The triglyceride content in the blood of the control and the treatment and the results (%) compared with the control I, II are shown in Table 11 below.

Table 11. Triglycerides in the blood of controls and treatments

As shown in Table 11, the content of triglycerides in blood of control group II fed high cholesterol diet was significantly increased ( P <0.05) compared to control group I fed normal diet. Therefore, it was found that triglycerides in the blood were increased by the high cholesterol feed.

Compared to the control group II ingesting only the high cholesterol feed, the triglyceride content in the treatment group I and the treatment group ingesting the high cholesterol feed and the composition of Example 2-1 tended to decrease, in particular, the blood neutrality of the treatment group II. Fat content was significantly decreased ( P <0.05) compared to Control II.

In view of these results, it was confirmed that the content of triglycerides in the blood increased by high cholesterol feed was reduced by the composition of Example 2-1.

Experimental Example  2-3. Testicular  Identify effects on weight changes

Testicular body fat was collected from the control and treatment groups from which blood was extracted in Experimental Example 2-2 (1), and the weight thereof was measured.

Table 12 shows the weights of testicular body fats of the control and treatment groups that controlled the dosage and diet of the composition of Example 2-1 for 8 weeks and the results (%) compared with the control groups I and II.

Table 12. Epidimalmal Fat Pad Weights of Control and Treatment

As can be seen in Table 12, the testicular body fat weight of the control group fed the high cholesterol feed was higher than the control group I fed the normal feed, and as a result, the weight of the testicular body fat increased by the high cholesterol feed. I could see.

The weights of testicular body fats in Treatment I, Treatment II and Treatment III with high cholesterol diet and the composition of Example 2-1 were lower than Control II.

Based on the experimental results, it was confirmed that the composition of Example 2-1 was effective in reducing testicular body fat. In particular, in obesity, an increase in body fat and an increase in intraperitoneal fat tissue are known to be worse than overweight, and in consideration of the fact that the incidence of disease due to obesity increases as the amount of fat in the abdominal cavity increases, Example 2 The composition of -1 was confirmed to have an effect of lowering the fat content in the abdominal cavity to improve health and obesity.

As such, the food composition comprising vinegar, such as morocco vinegar and persimmon vinegar, apple vinegar, brown rice vinegar or a mixture thereof of the present invention is improved in taste and aroma, easy to take, it can be seen that the effect of improving obesity Can be.

Claims (7)

Moromicho; And
A food composition comprising at least one vinegar selected from the group consisting of persimmon vinegar, apple vinegar and brown rice vinegar. The method of claim 1,
Food composition containing momicho and persimmon vinegar. The method of claim 2,
Food composition of the weight ratio of Moromicho and persimmon vinegar is 0.2: 1 to 10: 1. The method of claim 2,
Food composition of the weight ratio of Moromicho and persimmon vinegar is 2: 1 to 3: 1. The method of claim 2,
A food composition having a total content of moromi and persimmon vinegar of 10 to 60% by weight based on the total weight of the food composition. The method of claim 2,
A food composition having a total content of moromi and persimmon vinegar of 30 to 40% by weight based on the total weight of the food composition. The method of claim 2,
A food composition further comprising D-sorbitol solution, isomaltoligosaccharide, enzyme treatment stevia, sucralose, turmeric concentrate, polysorbate 80, citric anhydride and sodium benzoate.

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