KR20170123439A - The method for manufacturing a juice containing jerusalem artichoke and bitter melon, and juice manufactured by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing a juice containing Helianthus tuberosus and Momordica charantia which comprises Helianthus tuberosus and Momordica charantia, as main ingredients, having an excellent effect of improving diabetes by promoting a drop in blood glucose and insulin secretion. Specifically, the present invention relates to a method for manufacturing a juice containing Helianthus tuberosus and Momordica charantia, which comprises the following steps: washing 1 kg of mature raw Helianthus tuberosus to be clean and removing moisture; cleanly washing and thinly slicing 1kg of immature green Momordica charantia and drying the same at the temperature of 50-60C for 6-8 hours to obtain 95-105g of dried Momordica charantia per 1000g of Momordica charantia; and adding 2.5 g of dried Momordica charantia per 1,000 g of raw Helianthus tuberosus, adding a small amount of water, and treating the mixture at the temperature of 105-115C for 2-3 hours under high pressure.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing a potato juice and a method for manufacturing the same,

The present invention relates to a method for preparing a porcine potato juice which is mainly used as raw pork potatoes and yeast, which is excellent in improving diabetes by promoting blood glucose lowering and insulin secretion.

Specifically, 1 kg of mature raw pork potato is cleanly washed to remove water:

1kg of immature green lily of the valley (lye) is cleanly washed, thinly sliced and dried at 50 ~ 60 ° C for 6 ~ 8 hours to obtain 95 ~ 105g of dry lye per 1000g of lard; And

The present invention relates to a method for preparing a potato safflower juice comprising the steps of mixing 2.5 g of dried prawn per 1000 g of raw potatoes, adding a small amount of water, and treating the mixture at 105 to 115 캜 for 2 to 3 hours under high pressure.

Diabetes mellitus is a disease in which glucose is not used as an energy source in the body due to insufficient secretion of insulin secreted from the pancreatic beta cells or its function, and it remains in high concentration in the blood and excreted in the urine. However, these phenomena are only acute symptoms that appear early in the invention of diabetes, and when they become chronic, they cause blood circulation disorder, chronic fatigue, hypertension, myocardial infarction, diabetic neuropathy, retinopathy (visual disturbance, blindness, And cataracts, resulting in fatal consequences due to reduced overall metabolic and sensory functions of the human body.

Diabetes is classified into several types according to its type. First, type 1 diabetes, also called insulin-dependent or pediatric diabetes, is diabetes caused by autoimmune disease. In other words, our body's immune system, which has to fight against external infections, attacks the beta cells that secrete insulin from the pancreas and destroys them, resulting in no secretion of insulin or secretion. The cause of the attack is still unknown. In addition, type 1 diabetes accounts for less than 10% of total diabetes, and occurs predominantly in children and adolescents, but can occur in all ages, including thirst, increased urination, continued hunger, weight loss, Fatigue, etc. If you do not cure it, you may be in a life-threatening coma.

Second, there is type 2 diabetes, also called non-insulin dependent diabetes. It accounts for more than 90% of total diabetes, mostly after age 40, and usually the patient is obese. In the case of type 2 diabetes, the pancreas secretes insulin, but the insulin that is secreted by the body can not be effectively used, resulting in an increase in blood sugar. Treatment with an oral hypoglycemic agent and insulin. Type 2 diabetes develops slowly and is not as obvious as type 1 diabetes. Symptoms include fatigue, frequent urination, thirst, weight loss, loss of vision, frequent infections, and poor wound healing. The third is gestational diabetes, which is newly developed during pregnancy or diagnosed for the first time during pregnancy. This usually disappears when the pregnancy ends due to childbirth, but there is a high risk of developing type 2 diabetes later.

Finally, it is classified as diabetes due to other factors, which refers to diabetes caused by a decrease in insulin activity due to specific drugs, hormones, genetic diseases, etc., and diabetes caused by pancreatitis or pancreatic cancer.

On the other hand, the ultimate goal in the treatment of diabetes is to prevent complications by managing to maintain normal blood glucose. The health care method of diabetic patients can be roughly classified into three kinds of diet, exercise therapy, and drug therapy.

However, in the case of the drugs currently used for the treatment of diabetes, there is a problem in that there is insufficient continuous effect and various side effects are caused in the body, and in particular, many therapeutic agents cause kidney toxicity and hepatotoxicity.

Accordingly, the present inventors have confirmed that pig potatoes and sweet potatoes can improve or treat hypoglycemia and diabetes, and further provide a composition for consumers to ingest beverages, tea and porridge using pig potatoes and sweet potatoes easily and conveniently, .

Hereinafter, pig potatoes and sweet potatoes used in the present invention will be briefly described.

Helianthus tuberosus is a perennial plant of Asteraceae that originated in North America. It blooms like a sunflower in August-September, and at the end of October when the flower is in the air, that is, when the outside temperature is 17 When the temperature is below ℃, potato-shaped root fruit is formed in the ground. This root is called a potato potato. The main ingredient of the potatoes is inulin which is a fructose polymer. Glucagon, which is a hormone in the pancreas, stabilizes blood sugar by inhibiting decomposition of glycogen stored in the liver into glucose, HbA1c).

Bitter gourd is a vegetable or medicinal plant belonging to the genus Cucurbitaceae and mainly grows in tropical or sub-tropical regions. It is mainly used for food, but bitter taste is strong, so it is commonly called bitter gourd or bitter melon in English. The major component of Yeoju is the peptide, charantin, which activates the beta cells and promotes insulin secretion, thereby lowering blood sugar.

In reference to the prior patent documents, Japanese Patent Application No. 10-1312491 entitled " Method for manufacturing a functional low-fat drink for blood glucose lowering ", mixed with brown sugar or water at a ratio of 1: 1, And it is described that a functional beverage is prepared by mixing pig potato extract, black ginseng extract, mulberry leaf extract and bellflower extract, and thus is different from the composition of the present invention. In addition, in JP-A No. 10-1320604 entitled " Yeast juice manufacturing method and Yeoju juice prepared by the method ", stable juice is prepared by drying, heating and filtering the immature Yeoju and porcine potatoes to stabilize blood glucose, But does not describe the experimental methods and effects associated therewith.

Patent Registration No. 10-1312491 (issued on October 1, 2013) Patent Registration No. 10-1320604 (issued on October 23, 2013)

A solution to the problem of the present invention is to provide a raw porcine potato having excellent effects of improving diabetes by promoting blood glucose lowering and insulin secretion, and a porcine potato juice containing as a main raw material.

A solution to the problem of the present invention is to provide a food composition such as beverage, tea and porridge using potato juice.

According to the present invention,

Washing 1kg of mature raw pork potatoes to remove the moisture:

1kg of immature green lily of the valley (lye) is cleanly washed, thinly sliced and dried at 50 ~ 60 ° C for 6 ~ 8 hours to obtain 95 ~ 105g of dry lye per 1000g of lard; And

And 2.5 g of dry pumice per 1000 g of raw pork potato are mixed, and a small amount of water is added thereto, followed by treatment at 105 to 115 ° C for 2 to 3 hours at a high pressure.

To solve the problem.

The effect of the present invention is to provide a raw porcine potato having excellent effects of improving diabetes by promoting blood glucose lowering and insulin secretion, and a porcine potato juice containing as a main raw material.

The effect of the present invention is to provide a food composition such as beverage, tea and porridge using potato juice.

Fig. 1 shows the results of measuring the effect of the porcine potato juice extract on blood glucose level.
Fig. 2 shows the results of measuring the effect of porcine potato juice on insulin.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the experimental examples and the reference examples described in the present specification are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.

Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

Example  1. Using potatoes and potatoes Pork potato juice  Manufacturing method

1. Wash 1 kg of mature raw pork potatoes to remove water.

2. Yeoju was washed with 1kg of immature green berries (lye), sliced thinly and dried at 50 ~ 60 ℃ for 6 ~ 8 hours to obtain 95 ~ 105g dry leaves per 1,000g of raw leaves.

The reason for using immature rats is that immature rats contain many useful components such as plant insulin (p-insulin), charantin, and vitamin C.

Also, the reason for drying Yeoju is to prevent the destruction of Yeoju's nutrients and to eliminate the bitter taste.

3. Pork potato juice was obtained by mixing 2.5 g, 5.0 g, 7.5 g, and 10.0 g of dried porridge per 1000 g of raw potatoes, adding a small amount of water, and treating it at 105 to 115 ° C for 2 to 3 hours under high pressure.

Table 1 shows the nutritional composition results of the potato juice.

ingredient content Calories (cal) 67.0 Moisture (g) 82.22 Carbohydrate (g) 15.55 Sugars (g) 2.52 Crude protein (g) 1.21 Ash (g) 1.02 Na (g) 0.149 Crude fat / cholesterol / saturated fat 0

Reference Example  One. Pork potato juice  Sensory evaluation

 In the above-described Example 1, a mixture of raw potato and raw potato was mixed with a small amount of water and subjected to a high-pressure treatment step to prepare 10 potato juice of 20 to 30 years old male and female to taste and aroma of pork potato juice The results were as follows.

The evaluation result is expressed as an average value using a scale of 0 to 5, and the larger the number, the better.

Pork potato quantity (g) Dry fruit weight (g) sweetness bitter color incense Likelihood

division

1000 0 3.1 3.0 2.8 2.9 2.9 1000 2.5 3.3 3.5 3.2 3.4 3.4 1000 5 2.9 3.6 3.6 3.0 3.1 1000 7.5 2.6 3.7 3.5 2.9 3.1 1000 10 2.3 3.9 3.6 2.9 3.0

As shown in Table 1, it can be seen that the taste, flavor, and preference of the porcine potato juice mixed with 2.5 g of the dry porridge per 1000 g of the raw potato potato are higher than those of the other potato juice.

Example  2. Pork potato juice  Used food composition

A food composition and a health functional food are provided using the porcine potato juice provided in Example 1.

The health functional food using the food composition according to the present invention may be provided in various forms such as functional beverage, various foods, health supplement, tea, confectionery, gum, tea, and vitamin complex.

The composition of the present invention can be prepared in various forms such as powders, granules, tablets, capsules and the like.

The composition of the present invention may be added to foods or beverages for the purpose of preventing and improving inflammation, pain and sputum. Here, the amount of the composition in the food or beverage is generally from 1 to 5% by weight of the total food weight of the health food composition of the present invention, and the health beverage composition comprises 0.02 to 10 g, 1 g.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages, in addition to containing the seeds as an essential ingredient in the indicated ratio, and there is no particular limitation to the liquid ingredient.

Examples of the above-mentioned natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose such as maltose, sucrose and the like and polysaccharides such as dextrin, cyclodextrin and the like Sugar, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors (tau martin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention can be applied to various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants and aging agents (cheese, chocolate etc.), pectic acid and its salts, , Protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the compositions of the present invention may contain flesh for the production of natural fruit juices and vegetable beverages. These components may be used independently or in combination. The proportion of such an additive is not critical but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

Experimental Example  One. Pork potato juice  Effect on blood glucose lowering

(1-1) Experimental method

1) Experimental animals were used for the experiment after adapting 150 ~ 160g of Sprague-Dawley Rat 5 weeks old, which was supplied by Sam Dako, for 1 week.

2) Samples were diluted in distilled water to a concentration of 25% of the porcine potato juice prepared in Example 1 and supplied as drinking water. (In the preliminary experiment, rat was not negative when the ratio of porcine potato juice to distilled water was more than 50%. In the case of 25% ratio, the rat maintained the weight and had hypoglycemic effect. For the distilled water, 25% of the pork potato juice ratio was selected.

3) The Rats were reared (1 week adaptation, 4 weeks experiment) for 5 weeks.

4) Streptozocin (STZ) was dissolved in 0.1M citric acid buffer solution (pH 4.2) for 12 hours to induce diabetes and 100 mg / kg body weight was intraperitoneally injected. The next day, blood was collected from the tail vein and a rat with blood glucose level of 300 mg / dl or more was selected as a diabetic group by using a glucose meter (Accucheck, Mannaheim, Germany).

5) Blood glucose was collected from the tail vein at intervals of one week and measured with a glucose meter.

(1-2) Experimental results

The experimental results refer to Table 3 and attached FIG.

division
Blood sugar concentration (mg / dL) start date 1 week 2 weeks 3 weeks 4 weeks Normal group 113.1 ± 4.5 112.6 ± 3.8 112.3 ± 8.2 ^a 112.6 ± 3.7 113.2 ± 5.3 STZ control group 112.4 ± 8.1 ^a 362.7 ± 21.6 ^b 348.4 ± 9.1 ^b 348.0 ± 8.5 ^b 342.1 + - 6.2 ^b SZT + Pork Potato Juice 113.7 ± 1.7 ^a 380.9 ± 23.1 ^c 370.0 ± 23.1 ^c 365.0 ± 17.3 ^c 336.5 ± 22.5 ^b SZT + 2.5% Pork potato juice 115.2 + 4.6 ^a 338.7 ± 42.1 ^c 315.0 ± 47.9 ^bc 306.0 ± 47.9 ^bc 273.2 ± 36.9 ^b SZT + 2.5% juice 113.7 ± 6.1 ^a 371.5 ± 26.0 ^b 365.0 ± 26.4 ^b 355.0 ± 26.4 ^b 333.7 ± 22.5 ^b

Table 3 and FIG. 1 show the results of measuring the blood glucose lowering effect of porcine potato juice. The level of plasma glucose was constantly maintained at 112.3 ~ 113.2 mg / dL in the normal group, ), Pork potato juice (STZ + pork potato juice), pork potato juice juice (STZ + 2.5% pork potato juice juice) and jujube juice (STZ + 2.5% cucumber juice) increased after one week.

After 4 weeks, the STZ was 342.1 ± 6.2 mg / dL, the potato juice was 336.5 ± 22.5 mg / dL, the potato juice juice was 273.2 ± 36.9 mg / dL and the jujube juice was 333.7 ± 22.5 mg / The blood glucose level was decreased compared with the first week, but the juice of porcine potato juice significantly lowered the blood glucose level compared to the STZ, the potato juice and the croaker juice.

Hereinafter, the present invention will be described briefly.

Cudrania tricuspidata (Cudrania tricuspidata) is a deciduous broad-leaved arboreous tree of the dicotyledonous plant Nettlesia spp. CJ is used as a traditional herbal medicine in Korea, China and Japan, which is important for anti-cancer, anti-inflammatory, gastritis and liver damage. In addition, β-sitosterol, β-sitosterol glucoside, artocapesin, norartocapesin, 5-O-methylgenistein and phytoalexins Has recently been used as a food that can control blood sugar and body weight.

Experimental Example  2. Pork potato juice  Effect on insulin

(2-1) Experimental method

Experiments are carried out in the same manner as in 1) to 4) of Experimental Example 1 above.

5) Insulin was measured by insulin ELISA kit (shibayagi, Japan) after blood collection for 4 weeks. The insulin was collected from the heart and centrifuged at 3000 rpm for 15 minutes.

(2-2) Experimental results

The experimental results refer to Table 4 and Figure 2 of the accompanying drawings.

division Serum insulin concentration (ng / ml) NC Normal group 4.03 + - 0.52 ^c STZ STZ control group 2.92 ± 0.61 ^a HT1 STZ + Pork Potato Juice 3.12 ± 0.40 ^ab HT2 STZ + 2.5% Pork Potato Juice Juice 3.42 ± 0.29 ^b HT3 STZ + 2.5% juice 3.26 ± 0.62 ^ab HT4 STZ + 5.0 Sponge Juice 3.20 ± 0.54 ^ab

Table 4 and FIG. 2 show the results of measuring the effect of porcine potato juice on insulin. Serum insulin was 4.03 ± 0.52 ng / mL in the normal group, 2.92 ± 0.61 ng / mL in the STZ group, 3.12 ± 0.40 ng / mL, and 3.41 ± 0.29 ng / mL in the potato juice juice group. In the STZ group, the insulin content was significantly lower than that of the normal group. Serum insulin content of the potato juice mixture (HT2) Which was significantly higher than that of the control group.

Hereinafter, the scrubber used in the present invention will be briefly described.

Sponge gourd is a perennial vine plant belonging to the genus Cucurbitaceae. Soil ingredients that have been found up to now include aspirates that control nutrients in various cells and regulate osmotic pressure, carotene that reduces heat and detoxifies, and proteins that produce immune and blood and blood.

As described above, it was confirmed that the effect of promoting blood glucose lowering and insulin secretion in the group of drinking water containing 0.25% dry yeast-containing juice by 25% per 1 kg of raw porcine potato according to the present invention was confirmed.

Therefore, it is expected that the porcine potato juice according to the present invention can be variously used for beverage, tea, porridge, and cookie composition which improves blood glucose lowering and diabetes.

Claims (2)

Washing 1kg of mature raw pork potatoes to remove the moisture:
1kg of immature green lily of the valley (lye) is cleanly washed, thinly sliced and dried at 50 ~ 60 ° C for 6 ~ 8 hours to obtain 95 ~ 105g of dry lye per 1000g of lard; And
Which comprises mixing 2.5 g of dry yeast per 1000 g of raw pork potato, adding a small amount of water, and treating the mixture at 105 to 115 캜 for 2 to 3 hours under high pressure.
A food composition comprising a porcine potato juice prepared from the porcine potato juice juice according to claim 1.

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