KR20190094572A - Composition for anti-diabetic and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a composition for anti-diabetes and a method for preparing the same. The composition comprises grain flour and an anti-diabetic composition and has an excellent glycemic control effect. In addition, the anti-diabetic food composition and the method for preparing the same according to the present invention increase flavor and texture, and are characterized in that a separate enzyme or synthetic additive is not added while containing more than 90 wt% of grain flour. Further, the present invention relates to an anti-diabetic food composition having an excellent glycemic control effect, an excellent liver function enhancement effect, and an excellent blood fat reduction effect, and a method for preparing the same.

Description

COMPOSITION FOR ANTI-DIABETIC AND MANUFACTURING METHOD THEREOF

The present invention relates to an antidiabetic composition and a method for preparing the same. More specifically, despite a food composition containing a large amount of grain flour, the texture is very excellent, and further comprising an antidiabetic composition relates to an antidiabetic food composition and a method for producing the same excellent in weight control and blood sugar control.

Diabetes is a disease characterized by hyperglycemia and subsequent metabolic disorders due to absolute or relative deficiency of insulin and a decrease in insulin functionality in tissues. Type 2 Diabetes Mellitus, which is on the rise with the obese population due to changes in dietary forms and lifestyles due to the development of human civilization, is Type 1 Diabetes Mellitus which is absolutely lacking in insulin secretion. In contrast, insulin resistance is a major pathophysiological feature. Insulin resistance, along with genetic factors, is closely related to dietary forms, such as obesity, lack of exercise, and stress, which reduce insulin sensitivity in peripheral tissues. Decreased insulin sensitivity is highly associated with obesity, and many studies have reported that the inflammatory response in the obese state reduces insulin sensitivity.

Currently, there are sulfonlurea drugs that increase insulin secretion and drugs of pioglitazone and rosiglitazone, which are peroxisome proliferator activated receptor gamma (PPAR-γ) agonists, which increase insulin secretion. There are also drugs from the Metformin family that reduce your biosynthesis in the liver, and drugs of the acarbose family that prevent the rise of blood sugar after eating by preventing the digestion and absorption of carbohydrates.

Among these drugs, Metformin has less side effects such as hypoglycemia and weight gain than other oral hypoglycemic agents, and is currently used as a primary drug therapy for patients with type 2 diabetes. Currently, Metformin is marketed in the form of a tablet of GLUCOPHAGE®, Bristol-Myers Squibb Company, as its hydrochloride. Commercial glucophage tablets contain 500 mg, 850 mg, or 1000 mg of hydrochloride Metformin, the dosage of which does not exceed the maximum required dose of 2,550 mg per day, taking into account both efficacy and resistance. Is done within.

Metformin has been used in Europe since 1957 as a major component of French lilac and has been approved since 1994 in the United States, but its mechanism of action has been relatively recently discovered. Representative mechanisms of action known to date have been reported to induce activation of AMP-activated protein kinase (AMPK), which is involved in energy regulation of cells, to inhibit angiogenesis in the liver and to promote fatty acid oxidation in muscle and liver. Recent studies have shown that LKB1, the AMPK phosphorylation kinase, is required for the hypoglycemic action of Metformin, and that LKB1 has been shown to inhibit your life through phosphorylation of the transcriptional co-activator TORC2.

However, as side effects caused by Metformin, in 20 to 30% of patients taking appetite, abdominal bloating, nausea, diarrhea and the like have been reported. In addition, it has been reported to cause lactic acidosis rarely, which requires attention in case of renal disease, liver disease, hypoxia, serious infection, alcoholism. Such side effects may be partially resolved by reducing the minimum and / or sustained dose, reducing the number of doses, or in combination with other agents.

To prevent the worsening of diabetes, careful attention is always required in daily life such as dieting and weight management. Therefore, it can be said that the development of a functional food having an effective effect on the prevention and treatment by naturally ingesting in the same way as a regular meal is urgently needed.

(Patent Document 1) KR 10-2016-0119920 A1 (Patent Document 2) KR 10-1331199 B1

It is an object of the present invention to provide a food composition comprising grain flour, while improving the flavor and texture, and has an anti-diabetic food composition and a method for producing the same.

Still another object of the present invention is to provide an anti-diabetic food composition and a method for producing the same, which have excellent blood sugar control effect, excellent liver function improvement effect, and excellent blood fat reduction effect.

In order to achieve the above object, the anti-diabetic food composition according to an embodiment of the present invention includes a grain powder and an anti-diabetic composition, and has an excellent glycemic control effect.

The grain flour may be included in the form of processed food.

The antidiabetic composition is beta glucan, and the beta glucan can be extracted from yeast.

The yeast may be selected from the group consisting of brewer's yeast, baker's yeast and nutritional yeast.

The food composition may further comprise a natural extract selected from the group consisting of algae extract, wall paulownia extract, Uinja extract and mixtures thereof.

Method for producing a food composition for anti-diabetic according to another embodiment of the present invention 1) preparing a solvent for the dough dough prepared by diluting beta glucan and water; 2) a grain powder manufacturing step of drying the grain to have a water content of 15% by weight or less, and grinding the dried grain to produce grain flour; 3) preparing and preparing a dough dough by mixing and stirring the grain powder of step 2) and the solvent for the dough dough of step 1); 4) a first ripening step of preparing the aged dough after molding the dough dough of step 3); 5) a grain flour dough manufacturing step of mixing a refined salt into the first aged dough of step 4) and stirring to prepare grain flour dough; 6) a second ripening step of ripening the grain flour dough of step 4); 7) rolling the matured grain flour dough of step 6) to form a mold; And 8) after the process forming step of step 7), may include a third aging step of aging.

The grain flour may be barley flour.

The solvent for the dough mixture of step 1) may further include a natural extract selected from the group consisting of heterogeneous grass extract, wall paulownia extract, wojaja extract and mixtures thereof.

Anti-diabetic noodles according to another embodiment of the present invention can be prepared by the method for producing the anti-diabetic composition.

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

The antidiabetic food composition according to one embodiment of the present invention includes grain powder and antidiabetic composition, and has an excellent glycemic control effect.

The grain powder may be included in the form of a processed food, the form of the processed food can be used without limitation the form of food that can be produced using the grain powder, such as noodles, porridge, rice cake.

Preferably, the processed food is limited to noodles, but the scope of the present invention is not limited to noodles, and any form of food that can be produced from grain flour can be used.

The grain flour may be used without limitation, such as rice flour, wheat flour, barley flour, preferably barley flour, and is not limited to the above examples.

The barley flour in the grain flour is prepared in the form of noodles, and the anti-diabetic composition is included in the prepared barley noodles to further increase the glycemic control effect. That is, the conventional barley was excellent in blood sugar control effect, but further includes an anti-diabetic composition, the synergistic effect of the mixed use of barley and anti-diabetic composition further increases the blood sugar control effect.

Barley noodles in the present invention includes barley flour, the barley content of more than 90% by weight, can take advantage of the nutritional excellence or diet function of barley, without adding other grains and other synthetic additives, such as wheat flour Not only can increase the content of barley, it is characterized in that the noodles containing barley so that the processed noodles can have a high texture and palatability.

In general, barley noodles have a problem of poor palatability due to their rough texture. Accordingly, the food composition in the present invention is to solve this problem to increase the palatability, anti-diabetes is to further increase.

The barley noodles, which have increased the barley content, have excellent antidiabetic effects by themselves, but additionally include an antidiabetic composition, and thus have excellent antidiabetic effects due to synergistic effects of the mixed use of barley and antidiabetic compositions. It can provide the molten noodles.

The antidiabetic composition in the present invention is beta glucan, and the beta glucan is beta glucan extracted from yeast. Beta glucan extracted from the yeast is also called wells.

The β-glucan is known as immune modulators (i 隱 une modulators) obtained from bacteria, mushrooms, yeast and grain sources, and generates polysaccharides, these glucose polymers are specific pathogenic bacteria And fungi cell walls. Beta-glucans consist of beta-1,3-linked beta-D-glucopyranosyl units regardless of the beta-1,6-linked side chains and contain fungal cell wall components. It is known to be preserved and recognized as one of the major PAMPs

The beta glucan can give a rich flavor and texture as well as anti-diabetic effect, such as well as noodles containing the barley as the main ingredient.

The food composition may further comprise a natural extract selected from the group consisting of algae extract, wall paulownia extract, Uinja extract and mixtures thereof.

Preferably, the barley noodles include beta glucan, algae extract, wall paulownia extract and Ujaja extract, due to the synergistic effect of the mixed use of each component, the anti-diabetic effect may be further increased.

The herbaceous grass (Geranium thunbergii Siebold & Zucc.) Is a perennial herb that grows in fields or foothills. Leaves are large, palm-shaped, divided into 3 to 5, black patterns on both sides, and hair lying on the surface. Flowers are pale red with two pedicels splitting between August and September, each with one flower. Fruits are broken up into 5 pieces, dried up, and contains 5 seeds. Contains large amounts of tannins and quercetin, which is anti-inflammatory, hemostatic, astringent, and bactericidal. In civilian, it is used as a medicine for colon Qatar, dysentery, gastric ulcer, duodenal ulcer, etc. In oriental medicine, it is called Hyuncho (玄 草) and used as governor. It is distributed in Korea, Japan, and Taiwan.

The Paulownia simplex (Chinese Parasol Tree) is native to China, Indochina, Taiwan and Ryukyu. It is planted as a roadside tree in Jeolla-do and Gyeongsang-do, and it is possible to overwinter in Gyeonggi-do. It is a deciduous arboreous tree with the wall paulownia of Dipanhwa plant, Leepanhwa group. Thick branches are about 15m high and the bark is green. The leaves are egg-shaped, wide and displaced, but gathered at the ends of branches, split into 3 to 5 edges, and the length and width of the teeth are 16 to 25 cm. Petioles are longer than leaves. Flowers blossom in light yellow in June and July, forming conical inflorescences and monoliths. A single flower grows with female and male flowers. Calyxes are 5, flipped backwards, without petals. There are 10 to 15 anthers at the end of the combined operating table. Fruits are divided into 5 pieces before ripening into capsules, and round seeds appear on the surface. Seeds are anti-inflammatory, expectorant and antipyretic. Rooted juice heals boils and leaf-based cleansers are effective against back wounds and wounds. Alcohol extracts from the leaves and seeds increase muscle tension. It is used as a stimulant for mental and physical fatigue and sickness. Seeds are used as antipyretic and inflammatory drugs, and when children's hair becomes white, they feed them with a medicine that blackens the hair. For the same purpose, cover your head with peel or fruit juice. Children also write when their mouth is broken. Bark has a lot of mucus, so it is also used as grass for paper production.

The endosperm is Elaleagnus umbellata Thunb., Autumn olive, a deciduous shrub growing at the foot of the mountain, 3-4 m high, spiny, and young branches are silver white or brown. Leaves regenerate, oval, blunt, or short apex, without sawtooth, with dense silver-white scales on the back. Flowers are pale yellow with 1 to 7 umbels on the axillary leaves in May to June. The fruit is covered with round, scaly hair.

Barley noodles included in the anti-diabetic food composition of the present invention as the main component of more than 90% by weight of barley, including a small amount of beta glucan, algae extract, wall paulownia extract and Woojaja extract to increase the anti-diabetic effect It can have a rich flavor and texture.

More preferably 90 to 95% by weight of barley; Betaglucan 1-5% by weight; 0.5-2% by weight of algae extract; It may contain 0.5 to 2% by weight of wall paulownia extract and 0.5 to 2% by weight of Woojaja extract. When within the above range, the synergistic effect of the combined use of each component can be the highest synergistic effect of the anti-diabetic activity, when mixed with barley flour, it can produce an excellent flavor and texture at the optimum ratio.

 Method for producing a food composition for anti-diabetic according to another embodiment of the present invention 1) preparing a solvent for the dough dough prepared by diluting beta glucan and water; 2) a grain powder manufacturing step of drying the grain to have a water content of 15% by weight or less, and grinding the dried grain to produce grain flour; 3) preparing and preparing a dough dough by mixing and stirring the grain powder of step 2) and the solvent for the dough dough of step 1); 4) a first ripening step of preparing the aged dough after molding the dough dough of step 3); 5) a grain flour dough manufacturing step of mixing a refined salt into the first aged dough of step 4) and stirring to prepare grain flour dough; 6) a second ripening step of ripening the grain flour dough of step 4); 7) rolling the matured grain flour dough of step 6) to form a mold; And 8) after the process forming step of step 7), may include a third aging step of aging.

More preferably, the method for preparing an anti-diabetic food composition is a method for preparing an anti-diabetic noodle, comprising: 1) preparing a solvent for a dough mixture for diluting beta glucan and water to prepare a solvent for a dough mixture; 2) barley powder production step of drying barley to 15% by weight or less of moisture and grinding the dried barley to prepare barley powder; 3) the first barley flour having a particle size of 1000 to 2000 mesh in the barley flour of step 2); Barley flour classification step of classifying the second barley powder having a particle size of 300 to 800 mesh and the third barley powder having a particle size of 100 to 300 mesh; 4) Article 1 of the first barley flour of step 3) and beta glucan of the dough mixture of step 1) and mixing at 1500 to 5500 RPM while maintaining 50 to 90 ℃, to prepare a first dough Dough manufacturing step; 5) mixing the second barley flour of step 3) to the first dough of step 4), and preparing a second breakfast dough while preparing a second breakfast dough while stirring at 1000 to 3500RPM while maintaining 30 to 50 ℃ step; 6) a third crude dough manufacturing step of mixing the third barley flour with a mixture of the third barley dough and stirring at 300 to 1000 RPM while maintaining 15 to 40 ℃; 7) a first ripening step of preparing a first aged dough after molding the third crude dough of step 6) at 15 to 25 ° C. for 10 to 30 hours; 8) barley flour dough manufacturing step of preparing a barley flour dough, while mixing the purified salt to the first aged dough of step 7) and stirring at 800 to 2000RPM or more while maintaining 50 to 80 ℃; 9) a second aging step of wrapping the barley flour dough of step 8) with paper and molding, and then ripening the barley flour dough at 10 to 25 ° C. for 18 to 72 hours; 10) a first noodle stage manufacturing step of forming a first noodle zone by rolling the aged barley flour dough of step 9); 11) a second cotton stand manufacturing step of preparing the second cotton stand by rolling the first face band again to form a dough; 12) a third aging step of aging the second surface of step 11) for 40 to 80 hours while maintaining 5 to 10 ℃; 13) an ethanol immersion step of immersing the second cotton pad after the third aging step of step 12) in 50 to 99% by weight of ethanol and then drying; And 14) a fourth aging step of aging the second surface stage subjected to the ethanol immersion step of step 13) for 24 to 72 hours while maintaining 5 to 10 ° C.

Preferably, the solvent preparation step for the preparation of the dough can be prepared by mixing the heterozygous extract, the wall paulownia extract and the Woojaja extract when diluting beta glucan and water. Breakfast dough is prepared in the form of dough by mixing barley powder having a large particle size with water.

The preparation step of the solvent for the dough dough is a step of mixing beta glucan, aliphatic grass extract, wall paulownia extract and Woojaja extract in water, the same content is included and mixed. Thus, beta glucan 2 to 5% by weight relative to the total weight; 0.5-2% by weight of algae extract; 0.5 to 2% by weight of wall paulownia extract; Uinaja extract may comprise 0.5 to 2% by weight and the remaining water.

The natural extract for the dough dough is not diluted in the above range, there is a problem that can not make the high barley content itself because the first dough is not made well.

Therefore, when each of the extracts are included in less than the minimum value, there is little problem in the anti-diabetic activity according to the mixed use of the natural extracts, there is also little flavor synergy effect. In addition, when each extract is included in excess of the maximum value, the barley content of barley noodles is reduced, the texture of barley noodles inherent, there is a problem that the anti-diabetic activity is lowered.

Barley flour in the barley flour production step should be less than 15%. There is a problem that it is not desired to classify the pulverized and barley powder by particle diameter when water is contained in the above range.

The pulverization refers to a process of cutting the barley to a certain size, the pulverization method is considered to include a pulverization method that can be commonly used in the art, such as compression milling, ball mill.

The first barley flour has a particle size of 1000 to 2000 mesh and is composed of relatively fine particles. The first barley flour has a relatively small particle size, and when the barley powder is mixed with water, the barley powder particles may improve the viscosity and elasticity by widening the surface area in contact with the water. In particular, the first barley flour is very important because it gives the initial viscosity and elasticity of the dough.

When the first barley flour has a particle diameter of less than 1000 mesh, barley has a high barley content because the surface area in which the barley particles are in contact with water is reduced and the dough does not aggregate as a whole due to the low viscosity and elasticity of the barley. There is a problem that cannot be manufactured. On the other hand, when the first barley powder exceeds 2000 mesh, since the first barley powder is dispersed in water and agglomerated by the cohesive force of each particle, the shape of the particles is not evenly formed, and the water and the first barley powder are There is a problem that dispersion between particles is not smooth. Therefore, when the first barley powder exceeds 2000 mesh, the viscosity and elasticity of the dough is rather reduced.

The second barley flour has a particle size of 300 to 800 mesh, the second barley powder is included in the first dough made by the first barley flour to increase the viscosity of the dough. When the second barley flour dough is less than 300 mesh, barley is not largely dispersed in the first dough because the grains of the barley are relatively large, and thus the viscosity of the first dough is lowered, and each particle is dispersed separately. There is a problem of reducing the elasticity of the dough. On the other hand, when the second barley powder exceeds 800 mesh, since the particle size is relatively small, the second barley powder does not stick to one side and is not dispersed. Therefore, the second barley powder is used to increase the viscosity of the first dough. I can't.

The third barley flour has a particle size of 100 to 300 mesh. The third barley powder is to allow the flavor and texture of the barley to be increased with a relatively large particle diameter, it can be more included in the second dough to increase the viscosity of the dough.

When the third barley flour is included in less than 100 mesh, not only the dough is not good because the particle size is too large, there is a problem that the end result is not well broken and the elasticity. In addition, when it exceeds 300 mesh, not only the effect of improving the flavor and texture of barley, which can be produced by relatively large particles on the cotton, but also the moisture of the second dough is instantaneously absorbed, which lowers the viscosity of the dough. there is a problem.

On the other hand, the morning dough made in the present invention refers to the early porridge made for aging before the dough made to prepare the noodles.

When the first barley flour, the second barley flour and the third barley flour are mixed at once and mixed with water to prepare a dough, it is difficult to prepare noodles with little viscosity, even if the diarrhea is prepared quite well There is a problem that the texture is lowered because there is no elasticity.

Therefore, the basic dough must be made first through the first dough preparation step. The first step of making the dough should be carried out at a relatively high temperature of 50 to 90 ℃, to make the dough by giving the initial viscosity while the first barley flour is instantaneously expanding and in contact with water to a higher surface to be. Therefore, when the temperature is less than 50 ℃ barley particles expand and the surface area is mixed with water, the effect can not increase the viscosity, if it exceeds 90 ℃ has a problem that the viscosity is not given by the relatively high temperature.

In addition, the first breakfast dough must be stirred relatively quickly at 1500 to 5500 RPM to exhibit the initial viscosity of the dough. Therefore, when stirring below 1500 RPM, it is difficult to give the initial viscosity of the dough, so the first dough is not made well, and when it exceeds 5500 RPM, the stirring speed is relatively high, which is advantageous for the initial dispersion, but it is fast. Since the mixing of barley flour and water is not made stably by stirring, the viscosity of the dough is rather deteriorated.

In addition, the second step dough manufacturing step is a process of directly mixing the second barley flour to the first dough to improve the viscosity of the dough. Therefore, in order to increase the viscosity, the temperature must be lowered as compared to the first step of preparing the dough, and the viscosity of the stirrer must be lowered since the process of increasing the viscosity after the uniform dough is made.

Therefore, when maintaining the temperature of less than 30 ℃ in the second step dough manufacturing step, the viscosity of the first dough is rapidly increased and the second barley flour does not mix well with the first dough, the viscosity does not increase the problem There is. In addition, when the temperature exceeds 50 ℃ since the viscosity of the first dough is not increased by a relatively high temperature there is a problem that can not produce a viscosity increase effect of the dough by the mixing of the second barley flour.

In addition, when stirring at less than 1000 RPM in the second step dough manufacturing step, there is a problem that the second barley powder is not dispersed well in the first step dough, and when the first exceeds the 3500 RPM, the first dough by high rotational speed The problem that the viscosity of the dough does not increase by preventing the second barley flour from admixing by the moisture remaining in the.

The third step of the dough production step not only enhances the flavor and texture of the barley for the noodles made of relatively large particles of barley flour, but also increases the viscosity of the dough as a whole as the relatively large particles are entangled in the second dough. When the boiled noodles are expanded, the elasticity of the noodles is increased.

Therefore, the third step of the dough step is stirred at 300 to 1000 RPM or more while maintaining 15 to 40 ℃, when the temperature of the third step of the dough step is less than 15 ℃ the viscosity of the second dough is rapidly increased as the third There is a problem that it does not mix well with barley flour, and when the temperature exceeds 40 ℃, the viscosity of the second dough is relatively low and the third barley powder having a relatively large particle size cannot be fixed to the second dough. There is a problem to keep moving to decrease the viscosity and elasticity of the dough.

Preferably, the third breakfast dough contains a first barley flour, and the first barley flour is 10 to 30 parts by weight of the second barley flour and 1 to 5 parts by weight of the third barley flour.

When the second barley powder is included in less than 10 parts by weight, the viscosity improvement effect for the first breakfast dough does not appear well, and when it exceeds 30 parts by weight, the texture of the dough is increased while the content of the relatively large particles of barley flour is increased. There is a problem of lowering, rather lowering the viscosity of the dough.

In addition, when the third barley flour is included in less than 1 part by weight, it is not possible to improve the flavor and texture of the barley according to the use of the third barley flour, and then increase the elasticity of the cotton by expansion while boiling the noodles There is a problem that can not work. On the other hand, when the third barley powder exceeds 5 parts by weight, the third barley powder cannot be fixed in the second dough, and as a result, the overall viscosity becomes difficult to make a cotton.

The first aging step is a process of increasing the viscosity of the dough and giving the viscosity and elasticity of the cotton produced by increasing the bonding strength between the barley flour contained in the dough.

In the first aging step, first, after forming the third crude dough, the aging process is performed. More specifically, the molding process proceeds to the process of pressing after inserting into the compression mold, the water contained in the dough is discharged through the pressing process, and only a portion of the discharged water is moved back to the dough. Not only can it increase viscosity, but it can also increase the miscibility of water.

The first aging step is performed while maintaining 15 to 25 ℃ in the shade without light. The aging process is performed at room temperature, thereby increasing the viscosity of the dough, and in the process, a good elasticity can be produced by strong bonding between barley particles.

The barley flour dough manufacturing step is a process of increasing the viscosity in the barley flour dough having a low binding strength and viscosity as compared to flour dough, while including the refined salt in the third dough, increase the bonding strength between the barley particles contained in the dough Will increase elasticity.

The barley flour dough is made while the refined salt is mixed with the barley flour dough manufacturing step, at which time a certain amount of moisture is generated to the dough surface. Therefore, in the second aging step, the barley flour dough is wrapped in paper and then compressed in a compression mold to remove all of the moisture contained in the barley flour dough. Otherwise, the moisture content is high and the viscosity of the dough is lowered, and the viscosity and elasticity synergistic effect of the dough due to aging cannot be obtained.

More specifically, the second aging step is wrapped around the surface of the three bark wood with barley flour dough, the surface of the barley flour dough may be subjected to the aging process after wrapping the paper. Paper is to remove the moisture generated in the pressing process, Samjikjak is to absorb the active ingredient of samjikjak in barley flour dough during the second aging process, to increase the viscosity and elasticity synergistic effect of the dough to be.

Edgeworthia chrysantha Lindl is 1 to 2 m in height and the branches are thick, yellowish brown, usually divided into three. Leaves are alternate, 8 to 15 cm long, broad or small, membranous, membranous, pointed at both ends, with flat edges. The hair is on both sides of the leaf, the front is bright green, and the back is white. On the other hand, the flowers bloom in yellow before the leaves in March to April, gathered round at the ends of the branches, and the peduncle sags downward. Calyx is tubular, 12-14mm long, with white fine hairs on the outside, divided into 4 ends. Cracks are elliptical, yellow inside, eight stamens in two rows, with pistils.

On the other hand, the second aging step is carried out for 10 to 25 ℃, 18 to 72 hours to increase the viscosity between the maximum to increase the bonding between the particles.

The noodle stand refers to having a noodle shape such as a stick shape, and the noodle stand manufacturing step refers to a process of manufacturing or molding a dough into a noodle form.

The production stage of the noodles stand must be carried out more than two times.In the case of barley flour noodles, since the elasticity and viscosity are low, it is difficult to mold them into noodles in the case of manufacturing the noodles stage 1, and the elasticity of the noodles by the air remaining in the dough This is because there is a problem of deterioration.

More specifically, the first stage manufacturing step to form the first stage by rolling the aged barley flour dough while heating to 25 to 45 ℃. This is because the surface area can be formed by rolling while maintaining high viscosity when the temperature is maintained at 25 to 45 ° C. In other words, if the temperature is less than 25 ℃, the viscosity is too high, the surface may not crack or the thickness is not made in the rolling process, if it exceeds 45 ℃ the viscosity is too high, air may flow in the cotton It will reduce the elasticity.

After manufacturing the first surface stand, after the production again in the form of a dough, rolled to prepare a second surface stand to produce a second surface stand.

The second stage manufacturing step is to form a second stage through the rolling process while heating the first stage to a temperature 60 to 70 ℃ higher than the first stage manufacturing step, the surface of the two through the rolling process It is possible to make a surface with a constant thickness and no cracking on the surface. If the temperature is less than 60 ℃ there is a problem that the effect of removing air in the dough and the bonding force between the barley particles is insufficient, on the contrary, if the temperature exceeds 70 ℃ there is a problem that the viscosity and elasticity of the cotton itself is sharply lowered.

The third aging step is to increase the bonding force of each particle in the final shape of the second surface stand, and to remove the air contained in the face while sharply lowering the temperature raised during the manufacturing process of the second face, thereby increasing the viscosity and elasticity of the face have.

In the case of the ethanol immersion step, the surface of the surface can be smoothed to increase the texture, and the elasticity of the surface can be increased while the surface of the surface is removed with moisture.

In addition, the fourth aging step is the surface evenly by the ethanol immersion step, by increasing the viscosity between the barley particles in the inside of the cotton bar in the state that the water of the surface is removed to increase once more the low viscosity of the barley flour surface It is to make chewy noodles.

The ethanol is to separate the filtrate after immersing wakame, plantain and 칡, preferably the ethanol is 100 to 200 parts by weight, 30 to 80 parts by weight of the seaweed with respect to 100 parts by weight of 50 to 99% by weight ethanol And 칡 after dipping 100 to 200 parts by weight, the filtrate may be separated after 10 to 30 hours.

In the case of using the filtrate, not only the elasticity of the barley flour surface is much higher, but also the soft feeling of the surface and the elasticity of the inside of the noodle stand can produce a fairly good texture.

After the ethanol immersion step, after applying the surface of the second surface using the vegetable oil, the fourth aging process may be performed.

The vegetable oil may be selected from the group consisting of safflower seed oil, coconut oil, rosehip oil and mixtures thereof. Preferably, after applying a mixed oil mixed with safflower seed oil, coconut oil and rosehip oil in a weight ratio of 1: 1: 1 to 1: 1: 0.5 on the surface of the second side stand, the fourth aging process may be performed. .

When the vegetable oil is applied to the surface of the second cotton stand, the surface of the cotton is disconnected from the outer air layer to increase the elasticity of the cotton, and the vegetable oil penetrates the inside of the cotton to increase the bonding strength between the barley powder particles. In addition to improving the texture of the texture, by suppressing the flavor due to the mixing of natural extracts such as beta glucan, the palatability can be further increased.

Although the antidiabetic food composition and its preparation method according to the present invention contain a large number of grains having excellent antidiabetic effects, they do not include separate enzymes or synthetic additives and provide excellent texture and flavor, and are highly functional foods. A composition can be provided.

In addition, it is possible to provide an anti-diabetic food composition and a method for producing the same, having an excellent glycemic control effect, an excellent liver function improvement effect, and an excellent blood fat reduction effect.

1 is a flowchart illustrating a method for preparing an antidiabetic food composition according to an embodiment of the present invention.
Figure 2 is a result graph for the weight change of the experimental group ingested antidiabetic food composition according to an embodiment of the present invention.
Figure 3 is a graph of the results of blood glucose changes in the experimental group ingested anti-diabetic food composition according to an embodiment of the present invention.
Figure 4 is a graph of the oral glucose tolerance test results of the experimental group ingesting the anti-diabetic food composition according to an embodiment of the present invention.
5 is a graph showing the results of the IFN-γ concentration change of the experimental group ingested anti-diabetic food composition according to an embodiment of the present invention.
Figure 6 is a graph of the results of the changes in AST and ALT of the experimental group ingested antidiabetic food composition according to an embodiment of the present invention.
7 is a graph showing the results of Triglyceride and cholesterol changes in the experimental group ingested anti-diabetic food composition according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

Preparation Example 1: Preparation of Natural Extracts

Beta-glucan (GC)

Yeast extract β-glucan was purchased from Transfer Point (Little Mountain, SC, USA).

2. Preparation of Algae Extract (AE)

After drying the dried grass, the dried dried grass was ground. Ten times the amount of tertiary distilled water was added to 1000 g of the pulverized sample, extracted under reflux for 4 hours, filtered by centrifugation (Whatman paper No. 4), and concentrated using a lyophilizer. The recovery rate of the algae hot water extract was 30% each.

3. Preparation of Natural Extracts

Wall paulownia (TE) and uina (UE) were prepared as hydrothermal extracts in the same manner as the above-mentioned algae extract.

4. Preparation of Natural Extracts for Breakfast Dough

The beta glucan (GC), heterogeneous extract (AE), wall paulownia extract (TE), and Ujaja extract (UE) was diluted with water in the same manner as in Table 1 to prepare a natural extract for the dough.

JX1 JX2 JX3 JX4 JX5 JX6 JX7 GC 2.5 5 One 2.5 3 5 10 AE - - One 0.5 One 2 5 TE - - One 0.5 One 2 5 UE - - One 0.5 One 2 5

(Unit weight percent, all others are water.)

Preparation Example 2: Preparation of Barley Noodles

Barley noodles were prepared by the method as set forth in Table 2 below in order to confirm the effect of the method for producing barley noodles including barley according to the present invention. Specific steps were carried out in the order of the method for producing barley noodles comprising barley disclosed in the specification of the present invention.

fair TI1 S1: The dried barley (water content of 13% by weight or less) is pulverized to prepare barley powder.
S2: classified into first barley flour (1000-2000 mesh), second barley flour (300-800 mesh) and third barley flour (100-300 mesh).
S3: natural barley extract of the first barley flour + JX1, 50 to 90 ℃, 1500 to 5500 RPM stirring (first breakfast dough)
S4: first dough + second barley flour, 30 to 50 ℃, stirring 1000 to 3500 RPM (second breakfast dough)
S5: second dough + third barley flour, 15 to 40 ℃, 300 to 1000 RPM stirring (third dough)
<1 barley flour: 2nd barley flour: 3rd barley flour = 100: 20: 3>
S6: 3rd dough pressing, 15 to 25 ℃, aged for 10 to 30 hours
S7: aged third dough + tablet salt, 50-80 ℃, stirring 800-2000 RPM (barley flour dough)
S8: wrapped barley flour dough with paper and then pressed, aged for 10 to 25 ℃, 18 to 72 hours
S9: 25-45 degreeC rolling (made by 1st stand)
S10: 60-70 degreeC rolling (made of 2nd stand)
S11: aged the second cotton stand at 5 to 10 ° C. for 10 to 80 hours
S12: immersed in 50 to 99% by weight ethanol, second cotton
S13: 2nd stage 5-10 degreeC, aged 18 to 72 hours TI2 Barley noodles were prepared in the same manner except that JX2 was used instead of JX1 in step S3. TI3 Barley noodles were prepared in the same manner except that JX3 was used instead of JX1 in step S3. TI4 Barley noodles were prepared in the same manner except that JX4 was used instead of JX1 in step S3. TI5 Barley noodles were prepared in the same manner except that JX5 was used instead of JX1 in step S3. TI6 Barley noodles were prepared in the same manner except that JX6 was used instead of JX1 in step S3. TI7 Barley noodles were prepared in the same manner except that JX7 was used instead of JX1 in step S3. TI8 After the step S12, after applying a vegetable oil mixed with safflower seed oil, coconut oil and rosehip oil in a ratio of 1: 1: 1, it was prepared in the same manner as in TI6 except that the step S13. TI9 After the step S12, after applying a vegetable oil mixed with safflower seed oil, coconut oil and rosehip oil in a ratio of 1: 1: 0.5, it was prepared in the same manner as in TI6 except that the step S13. TI10 After step S12, after applying safflower oil, it was prepared in the same manner as in TI6 except that the step S13. TI11 After the step S12, after applying the coconut oil, it was prepared in the same manner as the TI6 except that the step S13. TI12 After step S12, after applying the rosehip oil, it was prepared in the same manner as in TI6 except that step S13. TI13 S2: It was prepared in the same manner as TI1 except that it was classified as first barley flour (1000 to 2000 mesh), and the process of S3 to S5 was omitted and the first dough was pressed and aged in S6. TI14 S3 to S5 process is omitted, the first barley flour: second barley flour: third barley flour = 100: 20: 3 and then mixed with water to form a dough by stirring 50 ~ 90 ℃, 1500 ~ 5500 RPM It was prepared in the same manner as in TI1 except that the dough was used in S6. TI15 It was prepared in the same manner as TI1 except that step S6 was omitted. TI16 It was prepared in the same manner as TI1 except that step S7 was omitted. TI17 It was prepared in the same manner as TI1 except that step S8 was omitted. TI18 It was prepared in the same manner as TI1 except that step S10 was omitted. TI19 It was prepared in the same manner as TI1 except that step S12 was omitted.

Experimental Example 1: Antidiabetic Effect Experiment

1. Animals, dietary preparations and diabetes

The experimental animals purchased 48 male 6-week-old male rats from Samtaco Co., Ltd., and were adapted to solid stainless steel cages for 2 weeks at the Dong-A Univ. According to the egg mass method, 8 animals per each experimental group were divided into 5 groups for 6 weeks. For the first four weeks, a diet containing 45% kcal% fat was provided for the high fat / high carbohydrate diet. The diet was purchased from Central Animal Experiment Co., Ltd. and used. The experimental group was divided into negative control group, positive control group, barley noodles control group, β-glucan control group (5%), barley noodles + β-glucan 2.5, 5% group. The experimental diet composition was prepared based on AIN-93 (Reeves et al., J Nutr, 1993), and β-glucan was added at 2.5 and 5% of the dietary weight.

Experimental group Dietary composition Negative Control Normal Animal + Normal Diet Positive control group Diabetic Animals + Moderate Diet Barley noodles control Diabetic Animals + Barley Cotton Diet β-glucan 5% control Diabetic Animals + 5% Containing β-glucan Diet Barley noodles + β-glucan 2.5% experimental group (TI1) Diabetic Animals + TI1 Diet Barley noodles + β-glucan 5% experimental group (TI2) Diabetic Animals + TI2 Diet

Diabetes induction was performed using the method of Koji H. et al. (Koji H et al., Biol. Pharm. Bull. 2006). In other words, diabetic rats fasted for 20 hours were intraperitoneally injected with streptozotocin (dissolved in 50 mM citrate buffer (pH 4.5), STZ, Sigma, St. Louis, MO, USA) at a concentration of 150 mg / kg body weight. Induced. Diabetes induction was regarded as diabetes induction if blood glucose level was over 300 mg / dL after 24 hours of STZ injection in the tail vein. The temperature of the feeding room was 18 ± 2 ℃ and the lighting was controlled at 12 hour intervals (08: 00 ~ 20: 00). Water and diet were supplied without restriction.

2. Experimental method

Blood and Organ Extraction

The experimental animals were fasted for 12 hours after the end of the specification test, lightly anesthetized with carbon dioxide, and then opened to collect blood, left for 30 minutes at room temperature, centrifuged at 3,000 rpm for 20 minutes, and serum was separated to obtain a sample for analysis. Used. Liver was extracted and washed with phosphate buffer saline (PBS), and then water was removed and fixed in 10% formalin for histological analysis.

Oral Glucose Tolerance Test (OGTT)

Fasting at least 12 hours before the end of the experiment, the blood was collected from the tail vein to measure fasting blood glucose, and then forcedly fed the glucose (1 g / kg BW) solution and collected from the tail vein at 60 minutes and 120 minutes to measure blood glucose. -check, Roche Diagnostics, Manheim, Germany) was used to measure blood glucose.

Measurement of interferon-γ in the blood

To determine the immunomodulatory activity of barley and β-glucan, the concentration of interferon in blood was measured by ELISA. Mouse IFN-γ ELISA kit was purchased from R & D systems (Minneapolis, MN, USA).

Measurement of liver function & lipid levels in blood

In order to analyze liver function index, AST, ALT, triglyceride and total cholesterol in blood were analyzed using Mindray BS120.

3. Experimental Results

Weight change

According to Figure 2, during the four weeks of the high fat / high carbohydrate diet, the weight of the animal increased to around 38g on average, but the weight was sharply reduced for two weeks after diabetes induction, the negative control group maintained 36g at 2 weeks of diabetes On the other hand, the average positive control group was 18.3g, the barley noodles control group was 21g, the β-glucan control group was 18.8g, the barley noodles + β-glucan 2.5% group (TI1) was 23.8, and the barley noodles + β-glucan 5% group (TI2) was It weighed 24.8g.

As a result, weight loss was found in the order of positive control, β-glucan control, barley noodles control, barley noodles + β-glucan 2.5% group (TI1), barley noodles + β-glucan 5% group (TI2), and negative controls. There was no statistical significance.

In addition, there was no significant difference according to the concentration of β-glucan compared to the β-glucan control group and the barley noodles + β-glucan group. The change in body weight was not significant.

Therefore, the diets of barley noodles and β-glucan are considered to have more health-protecting effects because the weight loss due to diabetes is less than that of β-glucan alone.

Blood sugar change

As a result of intraperitoneal administration of streptozotocin to the animals fasted for 20 hours, blood glucose levels were higher than 300 mg / dl in all experimental groups as shown in FIG.

In addition, when the diet was administered for 2 weeks and the blood glucose change was observed, the positive control group and β-glucan control group showed 428 and 414 mg / dl, respectively, showing no significant effect on blood sugar control, whereas the barley noodles control group showed 313 mg / dl. It showed that barley itself has a glycemic control effect. And barley noodles and β-glucan 2.5% group (TI1) showed 284 mg / dl, and β-glucan 5% group (TI2) showed 296 mg / dl. Glucose control effect tended to be stronger when and β-glucan were fed simultaneously.

Oral glucose tolerance test result

After fasting for more than 12 hours, blood was collected from the tail vein to measure fasting blood glucose, and then glucose (1 g / kg BW) solution was forcedly fed and blood was collected from the tail vein at 60 minutes and 120 minutes. . In the positive control group and β-glucan control group, blood glucose levels of 1 hour and 2 hours were 573, 563 mg / dl and 553, 561 mg / dl, respectively.

On the other hand, barley noodles control group showed control of blood sugar at 431, 372 mg / dl, especially barley noodles + β-glucan 2.5% group (TI1), 424, 339 mg / dl, β-glucan 5% group (TI2). ) Showed a blood sugar level of 434 and 351 mg / dl, but there was no significant difference according to the concentration of β-glucan.

IFN-γ concentration

According to FIG. 5, less positive IFN-γ was produced in Streptozotocin-induced diabetic control group than in negative control group, but in the barley control group and β-glucan control group, similar or slightly higher amounts of cytokines were produced. I could see it.

In particular, when barley noodles and β-glucan were fed simultaneously, IFN-γ was produced much more strongly than when barley and β-glucan were fed alone, which was found to increase concentration-dependently with the concentration of β-glucan. Could.

Liver function analysis result

According to FIG. 6, the results of liver function analysis showed high levels of AST and ALT in the diabetic group and decreased in the barley control group. In the β-glucan-treated group, AST showed no statistically significant improvement in liver function, but ALT was significantly decreased. In the group fed barley and β-glucan at the same time, significant improvement of AST and ALT levels was observed and the proportion decreased with the concentration of β-glucan.

Blood fat analysis result

As a result of analyzing the total triglyceride and total cholesterol of FIG. 7, both triglyceride and cholesterol were increased by diabetes induction, and significantly decreased by diet of barley. In the β-glucan alone diet, triglyceride was significantly decreased but cholesterol was not. In particular, the group fed with barley and β-glucan showed a much stronger lipid lowering effect than the group treated with β-glucan alone, but did not show any difference in concentration.

4. Statistics

All experimental results were analyzed using SPSS / PC + package and expressed as mean ± standard deviation, and compared with one-way batch analysis, the significance between each experimental group was tested at the level of p <0.05 by Duncan's multirange analysis.

Experimental Example 2: Anti-diabetic Effect of Noodles Containing Natural Extracts for Breakfast Dough]

In order to confirm the anti-diabetic effect of the natural extracts for the dough, a comparative evaluation was conducted with the TI2 barley noodles which previously confirmed the anti-diabetic effect.

The experiment was conducted in the same manner as in Experimental Example 1, in order to more clearly show the comparative test results, the index was used. That is, the blood glucose index measurement result and the blood fat analysis result of the TI2 barley surface were fixed to the index 5, and the results according to the use of the mixed composition were compared with the index of 1 to 10. The index means that the higher the number, the better the antidiabetic effect.

TI2 TI3 TI4 TI5 TI6 TI7 Glycemic index 5 3 5 5 8 5 Blood fat 5 2 4 6 8 5

(Unit index)

According to Table 4, compared to TI2, it was confirmed that the equivalent or excellent blood glucose index and blood fat reduction effect in TI4 to TI6. As a result, in the preparation of natural extracts for breakfast dough, the interactions of the mixed use of each extract in the case of using the mixture of the heterozygous extract, the wall paulownia extract and the Woojaja extract, compared to the case where only beta glucan was diluted in water By anti-diabetic effect will be further increased.

Experimental Example 3: Conformity test of barley noodles according to differences in manufacturing method

Conformance test of the noodles prepared as Experiment No. TI1, TI13 to 19 was conducted. Noodles conformity test evaluated the surface is completed by evaluating the formation of the surface, the surface, the strength of the surface as a related relationship, the results are shown in Table 5 below.

evaluation Remarks TI1 fitness Facet formation, constant thickness of face, almost no surface cracking, strength moderate TI13 incongruity Neither can be formed TI14 incongruity Neither can be formed TI15 Somewhat unsuitable Facet formation, irregular face thickness, high surface cracking, low strength TI16 incongruity Broken facets formed, irregular face thickness, high surface cracking, very low strength TI17 incongruity Broken facets formed, irregular face thickness, high surface cracking, very low strength TI18 incongruity Broken facets formed, irregular face thickness, high surface cracking, very low strength TI19 Somewhat unsuitable Facet formation, irregular face thickness, high surface cracking, very low strength

Referring to Table 5, in the case of the comparative example it can be seen that the surface band itself is not formed or broken surface band is made. It can be seen that the viscosity of the barley itself is considerably low, if not according to the method of producing barley noodles containing barley according to the present invention it is difficult to form the cotton itself.

Experimental Example 4: Sensory Evaluation

The barley noodles of TI 2 to 12 were boiled and prepared in an edible state. The taste, texture and palatability of boiled barley noodles were evaluated by 30 randomly selected people for palatability evaluation. The evaluation result was requested in an index determined in the range of 1 to 10, and the average value was calculated and shown in Table 6. Higher scores mean higher palatability.

Flavor Texture Palatability TI2 4.4 4.4 4.3 TI3 4.4 4.6 4.5 TI4 7.2 7.4 7.3 TI5 7.1 7.4 7.4 TI6 7.5 7.3 7.4 TI7 5.2 5.1 5.2 TI8 9.1 8.9 8.9 TI9 9.4 9.3 9.2 TI10 6.8 7.2 7.0 TI11 7.0 7.3 7.1 TI12 6.8 7.1 7.2

According to Table 6, it was evaluated that the overall flavor, texture and palatability in TI4 to TI6 and TI8 to TI12. In particular, it was confirmed that the best evaluation in the TI8 and TI9.

Therefore, according to the method of manufacturing barley noodles including barley according to the present invention, it is possible to prepare an elastic cotton using almost barley without mixing flour or other grains or other enzymes or synthetic additives. The barley surface which has high palatability can be provided.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (10)

Includes grain flour and antidiabetic composition,
Excellent glycemic control effect
Antidiabetic composition. The method of claim 1,
The grain flour is included in the form of processed food
Antidiabetic composition. The method of claim 1,
The antidiabetic composition is beta glucan
Antidiabetic composition. The method of claim 3, wherein
The beta glucan is beta glucan extracted from yeast
Antidiabetic composition. The method of claim 4, wherein
The yeast is selected from the group consisting of beer yeast (Brewer's yeast), baker's yeast and nutritional yeast
Antidiabetic composition. The method of claim 1,
The composition further comprises a natural extract selected from the group consisting of algae extract, wall paulownia extract, wojaja extract and mixtures thereof
Antidiabetic composition. 1) preparing a solvent for the dough dough prepared by diluting the beta glucan and water;
2) a grain powder manufacturing step of drying the grain to have a water content of 15% by weight or less, and grinding the dried grain to produce grain flour;
3) preparing and preparing a dough dough by mixing and stirring the grain powder of step 2) and the solvent for the dough dough of step 1);
4) a first ripening step of preparing the aged dough after molding the dough dough of step 3);
5) a grain flour dough manufacturing step of mixing a refined salt into the first aged dough of step 4) and stirring to prepare grain flour dough;
6) a second ripening step of ripening the grain flour dough of step 4);
7) rolling the matured grain flour dough of step 6) to form a mold; And
8) after the process forming step of step 7), comprising a third ripening step of aging
Method for producing a composition for antidiabetic. The method of claim 7, wherein
The grain flour is barley flour
Method for producing a composition for antidiabetic. The method of claim 7, wherein
The solvent for the dough mixture of step 1) further comprises a natural extract selected from the group consisting of heterogeneous grass extract, wall paulownia extract, wojaja extract and mixtures thereof
Method for producing a composition for antidiabetic. An anti-diabetic noodle prepared by the method for producing an anti-diabetic composition according to claim 7.

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