KR20130041419A - Black ginseng chicken soup for improving lipid metabolism and its manufacturing method - Google Patents

Abstract

PURPOSE: A Samgyetang(ginseng chicken soup) containing black ginseng and/or black garlic, and a method for manufacturing the same are provided to reduce side effects and to improve lipid metabolism. CONSTITUTION: A Samgyetang for improving lipid metabolism is prepared by adding 1-10 parts by weight of black garlic or black ginseng to 100 parts by weight of chicken, and boiling the mixture with water. [Reference numerals] (AA) Fresh ginseng + Garlic; (BB) Black ginseng + Garlic; (CC) Fresh ginseng + Black garlic; (DD) Black ginseng + Black garlic;

Description

Black ginseng chicken soup for improving lipid metabolism and its manufacturing method

The present invention relates to a black samgyetang for improving lipid metabolism and a method of manufacturing the same.

Samgyetang is a food made from chicken with high protein content and low in calories, fat and cholesterol, and added healthy functional plant materials such as ginseng, glutinous rice, chestnut, garlic and jujube as subsidiary ingredients. It is a traditional food for the gods in harmony with.

Samgyetang uses the term "samgyego" in Dongsui Susebowon (1894), written by Dongmu Jesuma, a researcher of Sasang Constitutional Medicine. As explained, "Noises and diarrheal medicines that are suitable for the noise person, Soyangin people with a lot of heat, the sun people take a bad condition when you take a side effect such as dizziness, abdominal pain, vomiting can be said. Therefore, the development of a method for overcoming these side effects is required.

The present invention provides a black ginseng soup and a method of manufacturing the same using at least one of black ginseng and black garlic to improve lipid metabolism while overcoming the side effects that may occur in the above-mentioned sun people.

A feature of the present invention for achieving the above object is a black samgyetang for improving lipid metabolism prepared by adding one to 10 parts by weight each of at least one selected from black ginseng or black garlic on a chicken 100 weight basis.

According to the present invention described above by using black ginseng or black garlic instead of ginseng in the preparation of samgyetang, it is possible to provide black gyetang with excellent palatability, thereby inducing luxury as a health supplement.

In addition, as a result of performing animal experiments while freeze-drying and supplementing black ginseng, it was confirmed that the effect of improving lipid and glucose metabolism was excellent, and thus it was possible to provide Samgyetang, which can be expected to improve sugar and lipid metabolism.

1 is a general photo of Samgyetang and Samgyetang added with black ginseng or black garlic
Figure 2 is a soup photo of the samgyetang and Samgyetang added with black ginseng or black garlic

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.

I. Experimental Method

1. Black Ginseng Manufacturing

Black ginseng is prepared by aging ginseng at 60 ° C. to 80 ° C. for 20 days. After washing black garlic, it is made by aging at 70 to 80 ° C. for 20 days.

Looking at the ripening device for producing such black ginseng and black garlic, ginseng is a ginseng stirring portion inside the aging furnace equipped with a heating means to maintain the optimum conditions of ripening black ginseng through natural circulation air flow Its position is rotated, and at least one discharge pipe for discharging air is formed in the lower part of the aging furnace, and a suction pipe for suctioning air is installed at the upper end to circulate the air in the furnace in the aging furnace or to mature the air outside the furnace. By injecting the inside, the inside of the aging furnace through the natural circulating air flow to maintain a uniform temperature and humidity, it was possible to provide a high-quality black ginseng while reducing the aging time.

2. Manufacture of Samgyetang

① Cut off the heads of ginseng and black ginseng, and wash garlic, black garlic and jujube.

② Wash glutinous rice for 30 minutes or more.

③ Prepare chicken for small chicken soup, cut off the oil at the bottom, and wash the water with cold water to wipe dry.

④ Put the glutinous rice called in the belly of the chicken.

⑤ chicken ④ and the remaining ingredients in the pot pour 1 L of water and boil for 2 hours.

In the above, black ginseng is matured for 4 days, ginseng roots for 20 days under the condition of constant temperature and humidity, and black garlic is ripened under appropriate conditions to remove the smell of raw garlic, so that the acidity and sweetness are combined. Scientifically proven.

3. (Black) Samgyetang Ingredients

division g % chicken 650g 100 Ginseng (or black ginseng) 20g 3 Garlic (or Black Garlic) 20g 3 Jujube 15 g 2.3 Bank 6.5g 10 Glutinous rice 100g 15.4 water 1L 154

4. Sensory test on the taste of Samgyetang

① The sensory test of broth and chicken in Samgyetang was carried out using a questionnaire after 10 graduate students who majored in food and nutrition were selected by panel.

② Samgyetang soup was boiled 5 mL each in a white disposable paper cup within 20 minutes.

③ chicken cut only the breast portion and put it in a bowl for evaluation.

④ The evaluation items are color, flavor, taste, and overall acceptability. 4 items are disliked (1 point), disliked (2 points), slightly disliked using 7-point scale method ( 3 points), moderate (4 points), slightly good (5 points), good (6 points), and very good (7 points).

5. (Black) Samgyetang's health functional test

(1) Samgyetang soup in vitro  Antioxidant activity assay

① measurement of electron donating ability ; Electron Donating bility (EDA) of each sample was measured by slightly modifying the method of Kato et al. (1988). That is, 250 μL of 0.5 mM DPPH solution was added to 100 uL of the sample and reacted for 30 minutes, and then the absorbed DPPH radicals at 517 nm were measured by UV / VIS Spectrophotometer.

EDA (%) = {1- (absorbance of sample addition / absorbance of no addition) x 100}

② reducing force measurement; Reducing power was added to 0.5 mL of 0.2 M phospate buffer (pH 6.6) and 0.5 mL of 1% potassium ferricyanide solution in 0.5 mL of the sample according to the method of Oyaizu (1986). 0.5 mL of 10% TCA solution is added and centrifuged for 10 min at 5000 rpm. 0.5 mL of distilled water and 0.1 mL of 0.1% FeCl ₃ solution were added to 0.5 mL of the centrifuged supernatant, and the absorbance was measured at 700 nm.

(2) Black Samgyetang  Of black ginseng which is a material for manufacturing in vivo  Lipid metabolism improvement efficacy test

① animal experiment; After ingesting a high fat diet, obese and diabetic animals ( 5 weeks old, C57BL / 6J mice) were adapted to pellet-type lab-chow diet for 2 weeks, followed by normal diet (AIN-76 diet) and high fat diet ( In the high fat group (fat; 20% fat and fat diet group for induction of obesity and diabetes), the black ginseng supplementary diet group was organized and raised for 6 weeks to measure biochemical markers related to glucose and lipid metabolism, respectively. do.

② blood collection and tissue collection; When the experimental diet reached 7 weeks, the animals were fasted for 18 hours, and then anesthetized by injecting 1% concentration of ketamine in 0.2 ml per 100 g of body weight, followed by anesthesia. Blood was collected from the inferior vena cava with a syringe treated with heparin (1000 units / mL), centrifuged at 1000 g for 15 minutes to separate plasma, and then stored frozen until analysis. After the blood is collected, the tissues (liver, kidney, heart, epididymal fat) are immediately removed, rinsed several times with PBS and weighed by gauze removal.

③ Liver tissue is collected separately for quantification of enzyme activity and quantification of tissue lipid, quenched in liquid nitrogen and stored at -70 ℃ until sample analysis.

④ Biochemical Analysis

i. Blood triglyceride concentration measurement; Blood triglycerides are measured using a kit (Asan Pharmaceuticals) applied with the enzyme method according to the Bucolo method. Lipoprotein lipase is applied to triglyceride to decompose it into glycerol and fatty acid and then react with L-glycerol phosphate oxidase, amino-antipyrin and peroxidase produced by adding glycerol kinase (GK). In this case, the resulting quinone pigment was measured at 550 nm for absorption and compared with the glycerol standard curve.

ii . Determination of blood cholesterol content; Plasma total cholesterol was measured using a test solution (Asan Pharmaceutical kit) applying the enzyme method such as Allain. 1.5 mL of enzyme solution is added to 10 uL of plasma and allowed to react at 37 ° C for 5 minutes. Plasma cholesterol exists in two forms, cholesteryl ester (CE) and free cholesterol, so to quantify both, CE is converted to fatty acids and free cholesterol by cholesterol esterase. Free cholesterol is converted into H ₂ O ₂ and Δ ⁴ -cholestenon by cholesterol oxidase, of which H ₂ O ₂ is mixed with peroxidase, phenol and 4-amino-antiptrine to develop red color, and then absorbance is measured at 500 nm. do. At this time, quantify by comparing with cholesterol standard solution (300 mg / dL).

iii . Determination of blood HDL cholesterol content; Measured using kit (Asan Pharmaceuticals) by enzyme method.

Dextran-sulfate-Mg (II) was reacted with plasma to precipitate LDL and VLDL except for the HDL fraction in the plasma.The supernatant was used as a sample to measure the absorbance at 500 nm using the same method as the total cholesterol in the blood. Quantify by comparison with

iv . HDL -C / Total -C (%) = (HDL-C / Total-C) × 100

v. Atherogenic index (Atherogenic index .AI) = [(Total-C)-(HDL-C)] / HDL-C

vi . Hepatic toxicity analysis by measuring plasma GOT and GPT activity ; Plasma is isolated and analyzed for glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) activities, which are closely related to hepatocellular damage, by spectrophotometric analysis using enzyme method based on the colorimetric method of Reitman-Frankel. Serum GOT converts L-aspartate and α-ketoglutarate to GPT and D, L-alanine and α-ketoglutarate to convert the substrate to pyruvate by plasma enzymes, and reacts pyruvate with 2,4-dinitrophenylhydrazine. When 0.4N NaOH is added, colorimetric reaction occurs. The absorbance is measured at 490 ～ 530 nm and the activity is measured by comparing with the standard curve of lithium pyruvate.

Take 1 mL each of GOT and GPT substrate solution, and leave it at 37 ° C for 5 minutes. Add 0.2 mL of plasma and leave GOT 60 minutes and GPT 30 minutes at 37 ° C. Add 1 mL of Dinitrophenyl hydrazine solution, and leave at room temperature for 20 minutes, mix with 10 mL of 0.4N NaOH solution, and leave for 10 minutes. Measure the absorbance. At this time, the standard curve is a calibration curve reagent in serum transaminase measurement reagent (Asan kit, Asan Co. Seoul, Korea).

II . result

1. Exterior of Samgyetang

As shown in Fig. 1, the samgyetang has a darker color than the sample to which black ginseng or black garlic is added.

2. Color of broth

Samgyetang broth also had a darker color than black ginseng or black garlic added samples.

3. Symbol of Samgyetang

Samgyetang's broth boiled in different ingredients and the chicken's taste test are as follows.

Table 3 shows the test results of broth of Samgyetang, which contains ginseng and garlic, and boiled Samgyetang with black ginseng + garlic or ginseng + black garlic.

The color taste of the soup was 4.5 for Samgyetang with fresh ginseng and garlic, and 4.4 for Samgyetang with black ginseng and garlic, but 3.8 for Samgyetang with black garlic. The black garlic seems to prefer less the color of the broth. The aroma and taste ranged from 4.5 to 4.7, indicating no difference between the samples. The texture of broth was the highest at Samgyetang with black ginseng and garlic at 4.8, followed by 4.5 at Samgyetang with fresh ginseng and black garlic. However, Samgyetang with fresh ginseng and garlic was 4.0, which is lower than the other two samples. It is believed that fructose of black ginseng and black garlic produced by aging was transferred to broth and showed good palatability. The overall acceptability was the highest in Samgyetang with fresh ginseng and garlic, and 4.0 with Samgyetang with fresh ginseng and black garlic, while Samgyetang with black ginseng and garlic was 4.9.

It is the symbol of the chicken (breast meat) of general samgyetang with black ginseng and garlic and boiled samgyetang with black ginseng + garlic or boiled ginseng + black garlic. Samgyetang breast meat is also good as 4.8. Fresh ginseng + black garlic, black ginseng + black garlic samgyetang breast is equal to 4.4. The flavor and taste of Samgyetang with black ginseng + garlic were 5.2, and the taste of black garlic + black garlic Samgyetang was 4.1. The texture of breast meat was the highest at Samgyetang with fresh ginseng + black garlic. The overall acceptability was the highest in Samgyetang with black ginseng + garlic, the highest in 5.0, and the lowest in Samgyetang with black garlic + black garlic, 3.8.

After all, what ingredients are added when boiling samgyetang can affect the taste of broth and chicken.

4. Health Functionality of Samgyetang Broth in vitro Antioxidant activity)

(1) electron donating ability of samgyetang soup ; DPPH is a relatively stable free radical, which is reduced when combined with hydrogen group of hydrogen donor, so that the purple color of DPPH is discolored. As a result of measuring the electron donating ability using the broth of boiled Samgyetang with different materials (Table 4), all samples showed high electron donating ability of more than 90%.

(2) reducing power of samgyetang soup; Among various mechanisms of antioxidant activity, the ability to donate electrons to reactive oxygen species and free radicals is called reducing power, and the reducing power of certain substances acts as an important factor for antioxidant activity. The absorbance value at the reducing power itself represents the reducing power of the sample, and the material having high reducing power has a high absorbance value. The reducing power of the broiled Samgyetang soup with different ingredients is shown in Table 5.

Samgyetang with fresh ginseng + garlic, samgyetang with black ginseng + garlic, and samgyetang with fresh ginseng + black garlic are 0.046, 0.053, and 0.079, respectively. Samgyetang with black garlic + black garlic has a high absorbance value of 0.375, which is about 4.7 ~ 8.2 times higher than other samples. It was considered that the reducing power of black garlic, which has higher total phenol and flavoid content, was higher than that of garlic.

Samgyetang is prepared using black garlic because it has high antioxidant activity (electron donating ability, reducing power), which is considered to be good for health promotion.However, the taste of food tastes better than Samgyetang prepared using black ginseng. It is judged that black ginseng tang is produced using black ginseng in the sense of "Samgye tang for good health promotion".

Thus, the physiological activity of black ginseng was assayed. In other words, the effect of improving lipid and glucose metabolism of mice bred while supplementing black ginseng extract in mice induced with diabetes due to high lipid diet was examined.

In the following, N is a general diet, HF is a high-fat diet, HF + G is a high-fat diet, ginseng extract administration group, HF + BG is a high-fat diet black ginseng extract diet group, in the black ginseng extract and the fresh ginseng extract is black ginseng 1 Six to ten times the amount of water was added to the kg, and the extract (hot water extract) extracted at 121 ° C. for 1 hour was lyophilized, and was fed by mixing 5% with each feed.

5. Black Samgyetang  Of black ginseng which is a material for manufacturing in vivo   Lipid metabolism improvement effect

As a result of comparing the weight and organ weight gain of the animals reared with supplemented black ginseng extract (Table 6), the weight loss effect of the group fed the black ginseng extract was prominent, although there was no difference in the dietary intake rate. In particular, the abdominal adipose tissue was reduced significantly.

In addition, as a result of analyzing the lipid profile of plasma (Table 7), total cholesterol content induced by high lipid diet was decreased, HDL-cholesterol content was increased, and arteriosclerosis index was decreased. It was found to be effective for improvement. This effect was more effective in black ginseng extract than ginseng extract.

GOT and GPT levels (Table 8), which are indicators of hepatotoxicity, were also decreased in the supplementation of black ginseng extract and were more effective in the black ginseng extract than the fresh ginseng extract.

As a result of assaying the antioxidant enzyme activity of erythrocytes (Table 9), the activities of catalase, glutathione peroxidase, etc., which are representative antioxidant enzymes, were activated by feeding black ginseng extract, and this effect was also more effective in black ginseng extract than ginseng extract.

Claims (2)

Selecting one or more of black ginseng or black garlic on a chicken 100 weight basis, respectively, 1 to 10 parts by weight of black ginseng soup for improving lipid metabolism. Selecting one or more of black ginseng or black garlic based on 100 weights of chicken, each added 1 to 10 parts by weight, and boiled with water to produce a black ginseng soup for improving lipid metabolism.

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