KR20150095323A - The manufacturing method of a natural blood glucose control drink - Google Patents

Abstract

The present invention relates to a method for preparing a natural blood glucose controlling beverage. The beverage is prepared by mixing natural ingredients such as Viscum album, Momordica charantia, Phragmites communis, Lycium chinense, Lycium chinense roots, Diospyros kaki, Hordeum vulgare sprouts, Eriobotrya japonica, Eriobotrya japonica leaves, Acanthopanax sessiliflorus, Dioscorea japonica, and Bombyx mandarina with useful liquid microorganisms, extracting and fermenting the active ingredients of the natural ingredients by using the useful liquid microorganisms, and conducting an ion exchange operation. The present invention uses the useful liquid microorganisms to extract the active ingredients of the natural ingredients such as the Viscum album, Momordica charantia, Phragmites communis, Lycium chinense, Lycium chinense roots, Diospyros kaki, Hordeum vulgare sprouts, Eriobotrya japonica, Eriobotrya japonica leaves, Acanthopanax sessiliflorus, Dioscorea japonica, and Bombyx mandarina without damage. The present invention also ferments the extract by the action of the useful microorganisms to decompose the active ingredients and synthesize novel ingredients. The present invention does not harm the human body and has excellent storability to control the blood glucose level for an extended period.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a natural blood glucose control drink,

The present invention relates to natural materials such as mistletoe, foxtail, pork potato, foxtail (reed roots), foxtail, foxglove roots, Is mixed with a liquid useful microorganism, and the effective ingredient possessed by these natural materials is extracted and fermented by a liquid useful microorganism, thereby exhibiting a blood glucose controlling effect upon ingestion into the body. .

Diabetes mellitus is generally known as an insulin deficiency in the womb. To regulate blood glucose, we use various kinds of mulberry, such as mistletoe, mulberry, pork potato, nogeun (reed roots), gugija, gigolpyu (gugija roots) May be obtained by various extraction methods such as hydrothermal extraction method, sugar extraction method and alcohol extraction method.

However, the hot water extraction method is disadvantageous in that it damages the active ingredient possessed by the natural material by high temperature heat, and the sugar extraction method does not damage the active ingredient possessed by the natural material, but it can eat a large amount of sugar, Is not suitable and alcohol extraction method does not damage the active ingredient of the natural material but it is not suitable as a method of controlling blood sugar because it may cause liver damage due to alcohol consumption.

On the other hand, Effective Microorganisms (EM) is a combination of several microorganisms which are useful to humans among microorganisms.

Representative complex beneficial microorganisms were liquids developed in 1982 by Professor Higaderuo of the Faculty of Agriculture, Ryukyu University in Japan, and were used as EM-1, EM-5, EM-X, EM-Z, EM Bokashi, EM Ceramics, Activated EM, and related companies include EM Corporation of Japan, EM Korea of Korea, and evermiracle. Recently, sugar can be diluted in water, and a small amount of EM can be mixed with a rice bran, a degreasing steel or a rice flour, and aerobic fermentation can be carried out at an appropriate temperature to produce a useful microorganism, .

These useful microorganisms were first used mainly as agricultural materials. Since its efficacy and abilities have been clarified, it has been applied to environmental purification, water quality improvement, public health, and the like. A composition for food additives using herbal medicines of Korean Patent No. 10-1268079 and a method of preparing the same is disclosed Korean Patent No. 10-1114185 discloses a deodorant composition and a preparation method thereof, Korean Patent Registration No. 1073887 discloses a sulfur fermentation broth, a method for producing the sulfur fermentation broth, a plant disease therapeutic composition using the same, have.

However, there has been no known method of extracting and fermenting an effective ingredient suitable as a blood sugar preparation from natural materials using useful microorganisms, so as to exhibit a blood glucose controlling effect upon ingestion into the human body.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art.

In order to accomplish the above object, the present invention provides a method for producing a fungus, comprising the steps of: preparing a fungus such as a mistletoe, a fennel, a potato, a foxtail, a foxtail, a foxtail, , Mulberry leaves, etc. are mixed with useful microorganisms in the liquid phase, and then the active ingredients of these natural materials are extracted by liquid microorganisms and the extract is fermented to obtain a natural A method for producing a glucose controlled beverage is provided.

According to the present invention, it is possible to provide a blood glucose controlling composition containing a blood glucose controlling ingredient, such as a mistletoe, a foxtail potato, a pig potato, a foxtail (reed root), a foxglove, a foxglove foxglove, It is advantageous to provide a functional food in which the effective ingredient of the natural material is extracted by a microorganism in liquid form without damaging the effective ingredient and fermented to thereby exhibit a blood glucose controlling effect upon ingestion into the human body.

Hereinafter, the present invention will be described more specifically.

The method for producing a natural blood glucose-regulated beverage of the present invention is as follows.

a) obtaining a useful microorganism obtained by extracting useful microorganisms in a liquid phase;

b) One or more of natural materials such as mistletoe, foxtail, porcine potato, foxtail (reed roots), foxtail, foxglove (gugija roots), bamboo shoots (including roots) Preparing;

(c) A microorganism of the liquid phase obtained in the step (a) is added to the liquid microorganism obtained in step (a), and the bacterium of the step (b) is selected from the group consisting of mistletoe, lupus, porcine potato, louse, reed, (1) to 80% of the total weight (%) of the composition, and the mixture is fermented at a temperature of 20 to 40 ° C for 10 days to 6 months to obtain a liquid Extracting an effective component by a useful microorganism and fermenting the extract to obtain a useful microorganism containing an effective ingredient of a natural material;

d) performing an ion exchange treatment using the useful microorganism containing the natural material effective ingredient of the step c.

The liquid phase useful microorganism of the step a according to the present invention is not particularly limited as long as it can achieve the object of the present invention, but it is preferable that EM (Em) is any one or more of lactic acid bacteria, yeast strain, yeast, acetic acid bacteria and photosynthetic bacteria Sugar, fructose, maltose, lactose, sucrose, honey, sugar, tallow, oligosaccharide, fructose, sugar, sugar, glucose, molasses, sugar and the like as a food source. Such liquid-phase useful microorganisms may be used by purchasing commercially available EM (for example, EM1 or the like), culturing it as it is, or using a method for producing a useful microbial distillation culture solution of Korean Patent Application No. 10-2014-10-2014-0016440, Japanese Patent Application No. 10-2014-10-2014-0016430, a method for producing a useful microorganism using the fermented food, a method for producing a microorganism fermented beverage in Korean Patent Application No. 10-2014-10-2014-0016461, Korean Patent No. 10 -1268079 of the present invention and a method for producing a useful microorganism such as the method for producing the useful microorganism in the step b of claim 1 of the composition for food additive using the herb medicine and the method for preparing the same, .

The commercially available EM1 and the like can be used, for example, by purchasing a product manufactured by Evermiracle in Jeonju University and using it as it is or culturing it. As an example of a method of culturing EM1; The remainder of the mixture was added to the fermentation tank in an amount of 0.5 to 30%, 0.5 to 10%, 0.5 to 2%, 0.5 to 2%, and 0.5 to 10% of useful microorganisms (manufactured by Evermirac) Is fermented at a temperature of 28 to 30 DEG C for 7 to 30 days, and when the fermentation is completed, the fermented product is filtered using a broad-leaved bed or the like as a filter to obtain a liquid useful microorganism. Such EM1 culture medium or EM1 stock solution is suitable for use on human scalp. However, the taste is too sour to ingest and is not recommended because it is disgusting.

However, the useful microorganisms obtained by the method of the above-mentioned Korean Patent Application No. 10-2014-10-2014-0016430 and the method of producing the useful microorganism using the fermented food and the method of the Japanese Patent Application No. 10-2014-10-2014-0016461 Its taste is mild and tender, so it is highly recommended to eat.

The natural material of the step (b) according to the present invention may be selected from the group consisting of mistletoe, fennel, potato, potato, reed root, gugija, ginger root, May be used. These natural materials may be in their original forms, washed, dried, cut, crushed, ground, crushed, pressed, heated, liquid, The present invention is not limited thereto.

As a natural material, the lectin component of mistletoe is known to be involved in the regulation of blood glucose.

As a natural material, Yeoju contains a large amount of peptide-blood, which is an insulin-like substance, and contains a cholinin component involved in promoting insulin secretion and mamordecin, which is involved in lowering blood glucose level and blood pressure.

As the natural material, pig potatoes contain a penile ingredient, also called natural insulin.

As the natural material, cashews are reed roots, and paracrine ingredients contribute to nerve cells and participate in regulation of blood glucose.

As a natural material, betaine components of Gugija and Gugija roots are involved in controlling blood glucose.

As the natural material, the diosclerotic component of dorsal muscle is involved in the regulation of blood sugar.

As the natural material, a marshall component which activates boric acid (including root) insulin is involved in the regulation of blood glucose.

As the natural materials, components such as Vipa leaves, Viparginine, Clutic acid, and Catechin are involved in controlling blood glucose.

As the natural materials, components such as arginine, mucin and saponin are involved in controlling blood glucose.

As the natural materials, silkworm aspartic acid and deoxynojirimycin (DNJ) components are involved in controlling blood glucose.

In the step c according to the present invention, the active microorganism obtained in step a is mixed with the natural material prepared in step b and fermented, whereby the active ingredient contained in the natural material is extracted and fermented by the beneficial microorganism in the liquid phase, Is a step of producing a useful microorganism containing an active ingredient of a natural material suitable as a blood glucose controlling drink.

The content of the natural material to be mixed with the useful microorganisms in the liquid phase is not limited as long as it can sufficiently mix with the useful microorganisms in the liquid phase. However, the proportion of the natural materials mixed in the liquid microorganism is appropriately adjusted within the range of 1 to 80% As well as natural materials, it should be chosen accordingly.

For example, when the dried natural material is mixed too much, the dry natural material absorbs the useful microorganisms in the liquid phase, so that the proportion of the dry natural material can not be mixed with the whole of the dry natural material, or the content of the natural material is too low It is not recommended that the amount of active ingredient extracted by adjustment is too small.

Particularly, when the natural material is mixed with the useful microorganisms in a liquid phase, the content of the liquid natural material is 5 to 80%, preferably 5 to 50%, and preferably 10 to 20% The ratio can be determined within the range. In particular, it is desirable that the concentration of the high concentrate should be adjusted to 20% or less.

In addition to the natural ingredients exhibiting the blood glucose control effect upon ingestion into the human body, the composition may be used in a variety of ways such as an animal liver, eel, shrimp, tofu, clam, oyster, red meat, anchovy, egg yolk, At least one zinc-containing natural material exemplified by whole wheat, turnips, pumpkin seeds, parsley, ginger, potatoes, almonds, garlic, carrots, peas and broilers can be further added. These zinc-containing natural materials are auxiliaries for controlling blood sugar, and the addition amount should be controlled at 1 to 50% relative to the total weight of the composition.

Subsequently, the composition in which the beneficial microorganism in liquid form is mixed with the natural material is fermented at a temperature of 20 to 40 캜, preferably 25 to 35 캜, more preferably 30 to 32 캜, indoors so that the active ingredient contained in the natural material And the extract is fermented.

In the fermentation process, the composition continuously bubbles in the fermentation tank after 36-48 hours from the start of fermentation, and gas is continuously produced. In order to protect itself from external bacteria after 3 to 4 days, do. At this time, the composition may be maintained in a state where the lid of the fermentation tank is closed, but the anaerobic fermentation may be continued. However, the lid of the fermentation tank should be opened for at least one time in 1-3 days to evacuate gas or stir once more, When oxygen is supplied and aerobically fermented, more intense fermentation proceeds.

The fermentation period is somewhat different depending on the selected natural material or natural material type, fermentation temperature and fermentation method, and is about 10 to 6 months. However, if necessary, the fermentation period may be shortened or extended.

The resultant product thus obtained is extracted without damaging the active ingredient possessed by the natural material, and at the same time, the effective ingredient is decomposed by the action of the useful microorganism, and the new ingredient is synthesized, and the effect of controlling the blood sugar upon ingestion into the human body is excellent. Of course, these results are superior to the extracts extracted by the hot water extraction method, and thus they are advantageous in that they can be used without being decomposed for a long time even in a natural standing state.

The step (d) according to the present invention is a step of ion-exchanging the useful microorganism containing the effective ingredient of the natural material in the step (c).

The ion exchange treatment of the useful microorganism containing the active ingredient of the natural material is not particularly limited, and an ion exchange solution is obtained by an ion exchange method, and an ion exchange resin, an ion exchange membrane, or the like, Is selectively removed by adsorption to obtain an ion exchange liquid. Further, useful microorganisms containing an effective component of a natural material subjected to an ion exchange treatment can obtain an ion exchange solution which is increasingly transparent by repeating the ion exchange treatment at least once.

The beneficial microorganism containing the ion-exchanged natural material effective component thus obtained does not damage the inherent microbial component containing the effective ingredient of the natural material and becomes much more tinted or transparent than before the ion exchange treatment, It will soften.

Hereinafter, the present invention will be described more specifically with reference to Examples and Experimental Examples. However, the technical scope of the present invention is not limited to these.

Example

Example 1

(1) Processes for obtaining useful microorganisms

In a 20 L fermenter, 0.3 kg of fermented doenjang fermented for 3 years, 0.5 L of molasses, and 19 L of ground water purified water were mixed well and fermented for 30 days at 25 ~ 32 ℃, The lid of the closed fermenter was opened and stirred with a rod, and was discharged through one fine hole (diameter: 0.1 mm) formed in the lid of the fermentation tank for discharging gas generated in the closed fermenter. The fermented useful microorganism was filtered by using a broad-leaved filter as a filter to obtain about 19 L of a liquid doenjang useful microorganism extracted and cultured in doenjang.

(2) Natural material preparation process

After washing the yeast, it was ground with a grinding machine to prepare 10 liters of Yeast.

(3) Natural glucose control drink manufacturing process

19 L of the fermented soybean miscellaneous useful microorganism obtained in the step of obtaining the beneficial microorganism was put into a fermentation tank of 30 L, 10 L of the fermented beverage prepared in the preparation of the natural material was well mixed, and then the fermentation tank inlet was closed with a lid, The fermented product was taken out from the fermentation tank at the end of the fermentation, and then the fermented product was taken out from the fermentation tank and used as a filter to produce a natural glucose control beverage 28L.

Example 2

(4) a step of obtaining an ion-exchanged natural glucose control drink by ion-exchanging the natural glucose-regulated beverage of Example 1

The water tank and the first ion exchange resin filter of the natural blood glucose regulating drink of Example 1 are mounted on the suction port, and the discharge port is connected to the water filter and the first pipeline, and the water filter and the water filter are connected to the first stage sediment filter, Carbon filter → 3 stage UF filter post → 4 stage post carbon filter, the water filter inlet is connected to the first pipeline, and the water filter outlet is connected to the second pipeline. And the second ion exchange resin filter is connected to the second pipeline. The process of ion exchange treatment of the natural blood sugar-adjusted beverage of Example 1 using the ion exchange processing apparatus is as follows.

First, 15 L of the natural blood sugar-adjusted beverage of Example 1, which has a brown color, is filled in a water tank. The natural blood sugar-adjusted beverage of Example 1 of the water tank filled in the water tank is sucked into the intake port through the first ion exchange resin filter mounted on the underwater motor intake port. At this time, the natural glucose control beverage of Example 1 becomes the ion exchange natural glucose control beverage subjected to the first ion exchange treatment through the first ion exchange resin filter. And the first ion exchange processed natural blood glucose control beverage is transferred to the water filter through the first pipeline connected to the underwater motor outlet through the underwater motor outlet. In the water filter, the natural blood sugar-adjusted beverage is sequentially filtered through the first-stage sediment filter, the second-stage pre-carbon filter, the third-stage UF filter post, and the fourth-stage post-carbon filter. And then transferred to a second ion exchange resin filter connected to the filter and subjected to a secondary ion exchange treatment. As a result, the obtained natural blood glucose control beverage, which is an ion exchange liquid, was in a state in which the color was removed to some extent without damaging the inherent effective ingredient.

The secondary ion-exchanged natural glucose control beverage was transparent as the same method was repeated five times, and the natural glucose control beverage, about 13L, was obtained, which was a more pure and smoother ion exchange liquid.

Experimental Example

(1) Visual sensory evaluation of storage stability of natural blood sugar controlled beverage

Experimental Example 1

The first formulation prepared by adding the natural blood sugar-controlled beverage formulation of Example 1, 100 g of dried prawns and 1.5 L of water into a kettle and hot-extracted at a temperature of 100 ° C or higher was filled with a 1.5 L transparent PET bottle, During the summer (from early July to mid-September), it was left to stand in a sunny house at 25 to 45 ° C for 70 days. Visually observing the formation of blue mold on the upper surface of each formulation, The results of the sensory test are shown in Table 1 below.

  division     When the blue fungus is generated (as of the start date of the experiment) Hot Water Extract 1st Formulation             9th The natural glucose control beverage formulation of Example 1        Not observed during the experiment

Observations: Each formulation was observed at least once on days 1-10.

<Result>

As shown in Table 1, in the case of the first formulation of hot-water extract, as shown in Table 1, the number of the blue fungi was visually observed at about 9 days after the start of the test, However, in the formulation of the natural glucose control drink of Example 1 prepared by the technique of the present invention, blue mold was not observed until the end of the experiment, and thus it was found that the preservative was very excellent.

For reference, blue mold was formed in the formulation and spread to the whole membrane. Soon afterwards, it was possible to confirm smell of human feces in a similar manner. Of course, corrupt formulations are not ingestible.

(2) Sensory evaluation on color, sourness, sweetness, sweet taste, soft taste and preference of natural blood sugar controlled beverage

Experimental Example 2

To determine the color, sour taste, bitter taste, soft taste, and preference of the natural glucose control beverage of Example 1 and the glucose control beverage formulation of Example 2, twelve male and female adults (male: 7 Table 5 shows the results of the sensory test, which was performed on the subjects of the present invention.

 division The glucose-controlled beverage formulation of Example 1 The blood glucose-controlled beverage formulation of Example 2    color           2        5   bitter           One        5   sweetness           2        5 Soft taste           2        5  preference           1.75        5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

As shown in Table 2, the glucose-controlled beverage formulation of Example 2 was superior to the glucose-controlled beverage formulation of Example 1 in terms of color, bitter taste, sweet taste, soft taste and preference of the natural glucose control beverage.

(3) Pharmacological effects on glucose-regulated beverages

Experimental Example 3

When a 62-year old woman whose normal blood glucose level is 120 mg / dL to 160 mg / dL and has a blood glucose level of 140 mg / dL to 230 mg / dL for 1 hour after a meal is higher than the normal range, As a result, when the fasting blood glucose level was 160 mg / dL, the blood glucose level was adjusted to 98 mg / dL as a result of taking the 100 mgL of the glucose-controlled beverage formulation of Example 1. The blood glucose level at the 30 minute post- When the 100 mgL of the glucose-regulated beverage was administered, the blood glucose control effect was slightly reduced to the normal range of 121 mg / dL. When the blood glucose level was more than the normal value for 1 month, As a result of ingesting 50 to 150 mmL of the formulation, the blood glucose level showed a regulatory effect close to the normal range or the normal range, and thus the glucose-regulated beverage of Example 1 was considered to be suitable as a glucose-regulated beverage. All.

Although specific embodiments of the method for producing a natural blood sugar-regulated beverage belonging to the present invention as described above have been illustrated and described hereinabove, the present invention is not limited to the above-described embodiments, examples and experimental examples, It will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the present invention, It should belong to the scope.

By using the technique of the present invention, it is possible to produce natural glucose control beverage which does not contain any chemical component at all, thereby making it possible to strategically utilize a niche market for functional foods that can control blood glucose, thereby generating economic profit.

Claims (4)

a) obtaining a useful microorganism obtained by extracting useful microorganisms in a liquid phase; b) One or more of natural materials such as mistletoe, foxtail, porcine potato, foxtail (reed roots), foxtail, foxglove (gugija roots), bamboo shoots (including roots) Preparing; (c) A microorganism of the liquid phase obtained in the step (a) is added to the liquid microorganism obtained in step (a), and the bacterium of step (b) is selected from the group consisting of mistletoe, lentil, porcine potato, (1) to 80% of the total weight (%) of the composition, and the mixture is fermented at a temperature of 20 to 40 ° C for 10 days to 6 months to obtain a liquid Extracting an effective component by a useful microorganism and fermenting the extract to obtain a useful microorganism containing an effective ingredient of a natural material; and d) performing an ion exchange treatment using a useful microorganism containing the effective ingredient of the natural material in the step c). The method according to claim 1, wherein the ion exchange treatment in step d is carried out by repeating at least one or more ion exchange treatments of a useful microorganism containing an effective ingredient of a natural material in an ion exchange apparatus composed of an ion exchange resin, Wherein the method comprises the steps of: A natural blood glucose-regulated beverage, wherein the natural blood glucose-regulated beverage is produced by the method of claim 1 or 2. The use of a natural blood glucose-regulated beverage according to claim 3, wherein the natural blood glucose-regulated beverage is applied so as to exhibit a glucose-controlled beverage effect when ingested through the oral cavity of a human body.