KR20170054025A - Method of Manufacturing Black Adzuki Bean Roasted Tea for Preventing Obesity and Controlling Blood Sugar And Black Adzuki Bean Roasted Tea By Using The Same - Google Patents

Abstract

The present invention relates to a production method of roasted tea using black adzuki bean having lipid metabolism and blood sugar controlling effects, and to roasted tea.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for preparing a functional black bean fried tea for preventing obesity and improving blood sugar, and a fried tea extract prepared thereby and a functional food containing the same as an active ingredient. BACKGROUND ART Roasted Tea By Using The Same}

More particularly, the present invention relates to a method for preparing a fried tea using black beans having lipid metabolism and blood sugar controlling effect and a fried tea.

Obesity and diabetes among the representative diseases of modern people and diseases that many people have are diseases which are becoming more common in modern people these days. In addition to industrialization, environmental pollution, smoking, drinking and so on generate active oxygen, and active oxygen accumulated in the body causes irreversible destruction of lipids, proteins, sugars and DNA, have. The increase of free radicals goes beyond the above problems and persists the inflammatory state in the body to cause metabolic chronic diseases such as diabetes and coronary artery disease as well as obesity. Therefore, it has been known that a synthetic substance capable of inhibiting active oxygen has been used, but it has been known that not only the avoidance of the synthetic food additive but also the excessive consumption thereof causes serious toxicity to the kidney, lung, liver, gastric mucosa, circulatory system, Is required.

 In recent years, interest in young and healthy life has been increasing due to the effects of suppression of aging and enhancement of immunity through natural foods, and studies on various physiological activities of natural foods have been reported, and interest in the efficacy of physiologically active substances And particularly, research on antioxidant, anticancer, etc. of natural substances is actively proceeding. First, obesity refers to a state in which the amount of stored fat tissue abnormally increases. In general, when referring to obesity, it refers to when the fat occupies more than 30% of the body weight. The causes of obesity include genetic factors, irregular eating habits, lack of exercise, and excessive consumption of fast food, and many diet foods are on the market. Red bean is an annual plant of perennial rosemary rosemary bean, which is mainly cultivated in temperate regions of Far East Asia such as China, Korea, and Japan. It is presumed that oriental origin is originated and Korea is estimated to have been propagated in China. Red bean is the second most important bean curd in Korea after soybeans. It is low in yield compared to soybeans. However, its adaptability to climate and soil is good and can be used for growing system. It is classified by ecological type, plant type, flowering date, leaf type and seed color do.

Bean, which is the next most demanded bean, has low protein and fat content and high carbohydrate content. Most of the ingredients are starch, and red bean is reported to produce 337 kcal per 100 g. It is usually used for underpants, and is used not only for ingredients such as rice porridge, rice cake, bread, and confectionery, but also for manufacturing sake, yokan, and ice cream.

Recently, studies on green tea efficacy have been carried out in order to develop a variety of plants as leach tea [22, 23, 24]. Conventionally, Korean Patent Laid-Open No. 2009-1067611 discloses an oil-extracted tea obtained by boiling silver and charcoal in an oil-in-water emulsion using the red bean. However, since the flavor and odor giving a slight rejection characteristic unique to red bean are eliminated, There is a disadvantage in that the content of antioxidants contained in red beans is low and the antioxidant activity is low.

In addition, research to utilize another effect of red bean continues.

Accordingly, a first technical problem to be solved by the present invention is to provide a method for manufacturing a functional black bean frying tea for preventing obesity and improving blood sugar.

A second technical object of the present invention is to provide a saffled tea made by the method for manufacturing the functional black bean fried tea for preventing obesity and improving blood sugar.

In order to solve the above-mentioned first technical problem, the present invention provides a method for preparing black beans, A step of frying the black beans roasted through the material preparing step; And a packaging step of packaging black beans which have undergone the gospel tea making step. The present invention also provides a method for manufacturing functional red beans for preventing obesity and for improving blood sugar.

According to an embodiment of the present invention, the red bean may be a sword ball.

According to another embodiment of the present invention, the step of preparing the roasted tea may be performed at a temperature of 180 to 200 ° C for 10 to 15 minutes.

According to another embodiment of the present invention, the packaging step may further include a coarse pulverizing step of coarse pulverizing the black bean which has undergone the roasted tea producing step to produce a coarse pulverized product.

According to another embodiment of the present invention, the coarsely pulverized product may further comprise a step of making a black bean extract using ethanol as a solvent at 80 v / v%.

According to another embodiment of the present invention, the black bean extract may be further dried and pulverized to prepare a black bean composition.

According to another embodiment of the present invention, the packaging step may be to pack 5 to 10 g of black bean fried tea.

In order to solve the second technical problem, the present invention provides a functional red bean sauce tea for preventing obesity and improving blood sugar, which is prepared by the above-described method.

According to another embodiment of the present invention, the functional red bean sauteed tea may be a tea bag type or powder type.

The functional black bean fried tea for preventing obesity and improving blood sugar according to the present invention has an effect of preventing obesity which is superior to that of conventional red bean and can be effective for various adult diseases by improving blood sugar by various mechanisms.

In addition, the functional food according to the present invention can contribute to increase the income of the farm household by providing high value-added products using red beans.

1 is a conceptual diagram conceptually illustrating a method of manufacturing a functional black bean frying tea for preventing obesity and improving blood sugar according to an embodiment of the present invention.
FIG. 2 is a graph showing an effect of suppressing lipid accumulation of black bean fried car according to another embodiment of the present invention.
FIG. 3 is a graph showing the lipid accumulation inhibitory effect of chungju bean paste according to another embodiment of the present invention.
FIG. 4 is a graph showing blood lipid levels measured in an obesity-induced animal according to another embodiment of the present invention. FIG.
5 is a graph showing lipid levels in liver tissue of obese-induced animals according to another embodiment of the present invention.
FIG. 6 is a graph showing the expression levels of lipid metabolism-related enzyme genes in fat tissue of an obesity-induced animal according to another embodiment of the present invention.
FIG. 7 is a graph showing HOMA-IR, an indicator of insulin, blood glucose level, and insulin resistance in serum of an obesity-induced animal according to another embodiment of the present invention.

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

It is to be noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention, and the technical terms used in the present invention are defined in the present invention in a different sense It is to be understood that the present invention should not be construed in an overly broad sense or in an excessively reduced sense by a person having ordinary skill in the art to which the present invention belongs.

In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms can be understood by those skilled in the art. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

In addition, the singular forms "a", "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, the terms "comprise" It is to be understood that the various steps need not necessarily be construed as encompassing all, some of the elements or portions of the steps may not be included, or may include additional elements or steps.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.

In order to solve the above-mentioned first technical problem, the present invention provides a method for preparing black beans, A step of frying the black beans roasted through the material preparing step; And a packaging step of packaging black beans which have undergone the gospel tea making step. The present invention also provides a method for manufacturing functional red beans for preventing obesity and for improving blood sugar.

According to an embodiment of the present invention, the red bean may be a sword ball.

According to another embodiment of the present invention, the step of preparing the roasted tea may be performed at a temperature of 180 to 200 ° C for 10 to 15 minutes.

According to another embodiment of the present invention, the packaging step may further include a coarse pulverizing step of coarse pulverizing the black bean which has undergone the roasted tea producing step to produce a coarse pulverized product.

According to another embodiment of the present invention, the coarsely pulverized product may further comprise a step of making a black bean extract using ethanol as a solvent at 80 v / v%.

According to another embodiment of the present invention, the black bean extract may be further dried and pulverized to prepare a black bean composition.

According to another embodiment of the present invention, the packaging step may be to pack 5 to 10 g of black bean fried tea.

In order to solve the second technical problem, the present invention provides a functional red bean sauce tea for preventing obesity and improving blood sugar, which is prepared by the above-described method.

According to another embodiment of the present invention, the functional red bean sauteed tea may be a tea bag type or powder type.

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to the following examples, comparative examples and experimental examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

< Experimental Example  1> Comparison of total polyphenol contents

Chungju red bean paste and sword beads were roasted at 190 ℃ and ethanol extract was used as a solvent. The total polyphenol content of roasted red bean paste was compared with that of roasted beef.

Total polyphenol content (mg GAE / g) Fried time (minutes) Chungju red beans Sword ball 0 3.86 5.44 2 4.15 5.45 4 4.47 4.43 6 3.77 5.37 8 3.49 4.77 10 5.97 5.44 12 5.94 7.46

The results of the change in the total polyphenol content with the roasting time were as shown in Table 1 above. As the roasting time increased, the total polyphenol content tended to decrease at the initial stage in the sword beads, but increased after 8 minutes and the polyphenol content of sword beads was highest at 12 minutes .

< Experimental Example  2> Comparison of total flavonoid contents

Chungju red bean paste and roast beads were roasted at 190 ℃, roasted, and then ethanol extracts were used as a solvent. The total flavonoid content of roasted beans was investigated.

Total flavonoid content (mg GAE / g) Fried time (minutes) Chungju red beans Sword ball 0 1.18 1.91 2 1.49 1.97 4 1.78 1.53 6 1.29 2.19 8 1.05 1.92 10 2.02 2.07 12 1.20 2.23

Table 2 shows the change of total flavonoid content according to the roasting time. The content of total flavonoid tended to decrease at the beginning of the experiment, but increased after 8 to 10 minutes. The total flavonoid content of the sword beads increased in comparison with that of Chungju bean.

< Experimental Example  3> In the stir time  Following DPPH  Radical scavenging activity

Chungju red bean paste and sword beads were roasted at 190 ℃ and roasted. After extracting with ethanol 80v / v% as a solvent, DPPH radical scavenging activity was measured according to roasting time. The results are shown in Table 3 below.

DPPH radical scavenging activity (mg TE / g) Fried time (minutes) Chungju red beans Sword ball 0 2.96 4.85 2 3.30 5.07 4 3.91 3.73 6 2.84 5.08 8 2.37 4.26 10 5.91 5.17 12 4.01 5.71

The DPPH radical scavenging activity tended to increase with increasing roasting time.

< Experimental Example  4> In the stir time  Following ABTS  Radical scavenging activity

The ABTS radical scavenging activity of roasted Chungju bean paste and sword beads were measured at 190 ℃ and roasted with 80v / v ethanol as a solvent. The results were as shown in Table 4 below.

ABTS radical scavenging activity (mg TE / g) Fried time (minutes) Chungju red beans Sword ball 0 8.28 14.57 2 8.64 15.23 4 10.37 11.16 6 8.33 14.10 8 7.77 13.12 10 14.84 13.57 12 12.53 14.33

The ABTS radical scavenging activity tended to increase in the normal red bean paste as the roasting time increased.

< Experimental Example  5> To compare antioxidant activity IC ₅₀ Value of  Measure

The concentration of IC ₅₀ , which is required to inhibit DPPH and ABTS radical scavenging and radical formation by 50% of roasted time, was measured by roasting Chungju red bean and sword beads, which are common red bean varieties, at roasted and roasted at 190 ℃ and then extracting with 80v / The results are shown in Table 5 below.

Radical Scavenging Activities
(IC ₅₀ = mg / ml) DPPH ABTS Ascorbic acid 0.03 ± 0.00 - Trolox - 0.10 0.00 Sword ball 0.83 0.03 2.38 ± 0.09 Chungju red beans 0.91 + 0.11 2.40 + 0.02

< Experimental Example  6> Inhibitory effect of lipid accumulation in adipocytes

3T3-L1 cells were cultured in Dulbecco's Modified Eagle's Medium (DMEM) medium containing 10% bovine serum (BS, Gibco) and 1% penicillin / streptomycin (Hyclone) And cultured in a 5% CO ₂ incubator. When confluence was 80%, it was desorbed with 1 mM trypsin-EDTA (hyclone) solution and subcultured. The medium was changed every 2 days.

3T3-L1 adipose precursor cells were seeded on a 6-well plate and cultured for another 2 days based on the confluent state. In the post-confluent state, the adipocyte extract was cultured in the culture medium in the same manner as inducing differentiation into adipocytes from adipose precursor cells.

Adipocyte differentiation was carried out by mixing MDI cocktail solution (0.5 mM isobutylmethylxanthine, 1 μM dexamethasone, 10 μg mL ^-1 insulin) for 3 days in a culture medium (DMEM + 10% fetal bovine serum) After treatment with + 10% FBS + 10 ug mL ^-1 insulin medium and incubation for 8 days, mature adipocyte production reached 90%, and lipids were observed. Each medium was replaced at 2-day intervals. At this time, roasted Chungju bean (sample 5) and sample ball 1 (sample 1) were roasted and then extracted with 80v / v% ethanol as a solvent. 1 mg / ml, and 2 mg / ml, respectively.

Cells were lysed by adding 5% Triton X-100, washed with PBS, and quantitated for intracellular triglycerides using a commercially available kit (Triglyceride Quantification Kit, Biovision Inc., USA). And oil red O staining was performed for qualitative analysis of lipid formation. Afterbeingfixedin 10% formalin was added to the cells washed with PBS, and the cells were stained with Oil Red O solution to stain the fat pad. Lipids in the stained cells were observed under a microscope.

The measurement results of lipid accumulation inhibitory effect in adipocytes were as shown in Fig. 2 and Fig.

FIG. 2 is a graph and a photograph showing the lipid accumulation inhibitory effect of the black bean fried car according to another embodiment of the present invention, FIG. 3 is a graph showing the lipid accumulation inhibitory effect of the black bean paste according to another embodiment of the present invention, It is a photograph.

It was observed that the concentration of triglyceride decreased with the treatment of sword beads extract (Sample 1) and beef red bean (Sample 5), so that the red bean extract significantly inhibited lipid accumulation.

< Experimental Example  7> Modulating effect of lipid metabolism in body

Ten mice were used as experimental animals in each group for 5 weeks, and they were bred for 12 weeks. During the breeding period, 10% fat kcal diet was given to the normal diet (ND) and 50% fat kcal diet was given to the high fat diet (HD). The diet of each experimental group was supplemented with 1% RAD) and bamboo (BAB) extracts were mixed with 60% fat kcal diet. The diet was purchased from Research diet USA (USA). The composition was similar to D12450B (10% fat kcal diet) and D12492 (60% fat kcal diet) provided by Research diet.

7-1. Measurement of blood lipid levels

Serum was separated from the blood after 12 weeks of animal breeding and blood lipid levels were measured using a biochemical automatic analyzer (Fuji film, Japan). (BAB) and chungju bean (RAB) were fed to the obese - induced animals.

The measurement results are shown in FIG. 4 attached hereto. FIG. 4 is a graph showing the results of measurement of blood lipid levels in an obesity-induced animal according to another embodiment of the present invention. Referring to FIG. 4, the neutral lipid (TG) and VLDL cholesterol , And total cholesterol (TC) and LDL cholesterol were significantly lower than those of normal red beans and black beans. Therefore, the improvement of blood lipid level of the red bean cultivar developed compared to that of ordinary red bean and black bean is considered to be excellent.

7-2. Measurement of lipid levels in liver tissue

After 12 weeks of animal breeding, the liver of the experimental animals was extracted, and lipid components were extracted and the lipid levels in the liver tissues were measured using a commercial kit (Asan Pharmaceutical, Korea). The measurement results are shown in Fig.

5 is a graph showing lipid levels in liver tissue of obese-induced animals according to another embodiment of the present invention. 5, the levels of triglyceride (TG) and total cholesterol (TC) in the hepatic tissues of the group fed with sword beads (BAB) were similar to those of the normal group (ND) The results of this study are as follows.

7-3. Measurement of lipid metabolism-related enzyme gene expression level in adipose tissue

The epididymal fat of the experimental animals was extracted, RNA was extracted, cDNA was synthesized, and gene expression levels of each lipid metabolism-related enzyme were measured by RT-qPCR. The measured results are shown in Fig.

FIG. 6 is a graph showing the expression levels of lipid metabolism-related enzyme genes in fat tissue of an obesity-induced animal according to another embodiment of the present invention. The expression of genes such as FAS, PPARr, LPL, and CD36, which are genes related to lipid synthesis, was significantly lower in the group (BAB) supplemented with the beads, whereas the gene expression of CPT-1a, (BAB), which is the highest level in the BAB. Therefore, it can be seen that the sword beads decrease the lipid synthesis and increase the lipolysis and change the lipid metabolism in the direction of the improvement of obesity.

<Experimental Example 8> Blood glucose control effect

Serum insulin and blood glucose levels were measured by using a commercially available kit serum of laboratory animals and HOMA-IR, an indicator of insulin resistance, was calculated according to a calculation method using blood glucose and insulin levels. The calculated result is shown in Fig. 7 attached hereto.

FIG. 7 is a graph showing HOMA-IR, an indicator of insulin, blood glucose level, and insulin resistance in serum of an obesity-induced animal according to another embodiment of the present invention. High-fat diets resulted in hyperinsulinemia with excess insulin secretion in obese-induced animals. When insulin was supplied, the insulin level dropped to a level similar to that of the normal diet (ND), and the HOMA-IR, an indicator of insulin resistance, was also improved to a level similar to that of the normal diet (ND). These results showed that the improvement effect was significantly higher than that of RAB. The blood sugar level was significantly lower than that of high fat diet (HD) and lower than that of Chungju bean.

The functional food of the present invention is characterized by comprising a functional black bean fried tea for preventing obesity and improving blood sugar, produced according to the present invention, and a method of making a fried tea for preventing obesity and improving blood sugar using a new kind of bean To increase the value added of red beans, and to provide a way to increase the income of producers.

Claims (4)

Preparing and selecting black beans;
Roasted black bean which has undergone the material preparation step at a temperature of 180 to 200 ° C for 10 to 15 minutes, pulverizing and pulverizing and preparing an extract by using ethanol as a solvent at 80 v / v%;
A pulverizing step of drying and pulverizing the extract; And
And a packing step of packing black beans after the step of preparing the gospel to be 5 to 10 g, to prepare a functional red bean fried tea for preventing obesity and improving blood sugar The method according to claim 1,
Characterized in that the black bean is a sword bead, and the step of preparing a functional bean fried tea for improving blood sugar and preventing obesity A functional red bean stew for preventing obesity and improving blood sugar by the method of claim 1 or 2 The method of claim 3,
Characterized in that the functional red bean sauteed tea is a tea white type or a powder type,

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