KR20210066057A - Stick-type jelly composition having enriched ginsenoside compound K and catechin and preparation method thereof - Google Patents

Abstract

The present invention discloses a stick-type jelly composition having enhanced ginsenoside compound K and catechin, and a preparation method thereof. The stick-type jelly composition according to the present invention is a functional food with enhanced anti-diabetic activity and anti-obesity activity by having remarkably enhanced contents of ginsenoside compound K and catechin components, along with enhanced contents of phenolics and flavonoids, and having excellent antioxidant activity, alpha-glucosidase inhibitory activity and pancreatic-lysate. In addition, the composition is easy to carry and consume as a stick-type jelly.

Description

Stick-type jelly composition having enriched ginsenoside compound K and catechin and preparation method thereof {Stick-type jelly composition having enriched ginsenoside compound K and catechin and preparation method thereof}

The present invention relates to a stick-type jelly composition fortified with ginsenoside compound K and catechins and a method for preparing the same, and more particularly, to a stick-type jelly composition fortified with ginsenoside compound K and catechins, and enhanced total phenolics content, total flavonoids It relates to a stick-type jelly composition having a content, antioxidant activity, anti-diabetic activity and anti-obesity activity, and convenient to carry and ingest, and a method for preparing the same.

Jelly is a food made by mixing semi-solidifying agents (saponifying agents) such as pectin, gelatin, agar, starch, and alginic acid, sugars, acidulants, and fruit juices to make them soft and hard enough to maintain their shape. Jelly is mainly used as a snack or dessert after a meal because it has a sweet taste from sugar, and it is preferred by all age groups because of its soft texture, chewing and easy swallowing properties. In recent years, there is an increasing trend in the development of jellies in which the functionality and/or sensuality is increased by adding various materials, considering the jelly itself as a finished food.

Ginsenoside compound K (Compound K) is a ginsenoside metabolite and is known to have excellent absorption rate and pharmacological activity in the body. Recently, treatment for macular degeneration disease and neurodegenerative pain has also been reported (Patent 10). -1539573). However, there is a limit to the use of ginsenoside compound K because the content of natural ginseng is low.

Catechin is anti-cancer, anti-aging, blood cholesterol lowering, blood pressure rise suppression, anti-mutation, ace reverse transcriptase control, food poisoning prevention, cholera prevention, caries prevention, heavy metal removal effect, anti-diabetes, fatty liver prevention, tobacco and alcohol poisoning detoxification It is known to have excellent efficacy in preventing and treating adult diseases such as effect, bad breath and odor removal effect, alkaline constitution improvement effect, and stress relief (Registration Patent No. 10-1194538).

Adult diseases are a generic term for diseases and symptoms including diabetes, hyperlipidemia, high blood pressure, liver failure, kidney failure, obesity, menopausal disorders, stiff shoulder and back pain, etc. It has been elucidated that the lifestyle of many years is deeply involved in the onset. It is thought that the mechanisms of the onset and progression of each disease are related to each other, and the state in which high blood pressure, hyperlipidemia, diabetes and obesity are complex is called metabolic syndrome, and attention is drawn in particular, In order to improve this, the development of health functional food is in progress.

However, the development of functional jelly with enhanced ginsenoside compound K and catechin, along with antioxidant activity, antidiabetic activity and antiobesity activity is not known.

Accordingly, the present inventors continued their research to meet the needs of the prior art, and as a result, the jelly composition including the active wild ginseng concentrate, blueberry concentrate and red ginseng concentrate prepared under specific conditions has significantly enhanced ginsenoside compound K and catechin content, and , has improved antioxidant activity, anti-diabetic and anti-obesity activity, as well as confirmed that it is suitable to be processed into a stick type convenient for carrying and intake, and completed the present invention.

Accordingly, it is an object of the present invention to provide a stick-type jelly composition having significantly enhanced ginsenoside compound K and catechin content, and enhanced antioxidant activity, antidiabetic and antiobesity activity.

Another object of the present invention is to provide a method for preparing a stick-type jelly composition having significantly enhanced ginsenoside compound K and catechin content, and enhanced antioxidant activity, antidiabetic and antiobesity activity.

In order to achieve the above object, the present invention

Active wild ginseng concentrate 15-25 wt%, blueberry concentrate 5-10 wt%, red ginseng concentrate 5-10 wt%, fructooligosaccharide 10-15 wt%, saponification agent 2-5 wt%, subsidiary material 2.5-5 wt%, And to provide a stick-type jelly composition fortified with ginsenoside compound K and catechin comprising the remaining water.

<Activated Wild Ginseng Concentrate>

In the present invention, the active wild ginseng concentrate is prepared by steaming wild ginseng, aging it at a high temperature, extracting and concentrating.

In the present invention, wild ginseng refers to ginseng that is produced without installing artificial facilities such as light shields in the mountainous areas defined in Article 2, No. 1 of the 「Mountain Area Management Act」, preferably grown between 3 and 5 years. .

In the present invention, 'active wild ginseng' refers to processed wild ginseng to increase the content of human-absorbable ginsenoside compound K and catechin.

In the present invention, 'steaming process' means steaming with steam at 100° C. for 30 to 60 minutes. If the steaming time is less than 30 minutes, sufficient steaming does not proceed, so subsequent steps such as ripening may not be smooth, and contamination of various bacteria may occur. If the steaming time exceeds 60 minutes, the physiologically active ingredients of wild ginseng may be lost due to long heat treatment. can be destroyed

In the present invention, 'high-temperature aging' means maintaining at 70-90° C. for 2 to 4 days. If the aging temperature is less than 70℃ or the aging period is less than 2 days, the aging is not performed smoothly. If the aging temperature exceeds 90℃ or the aging period is more than 4 days, the produced physiologically active substances may be decomposed and the content may be reduced. .

In the present invention, the active wild ginseng can be manufactured by repeating the above-described steaming and high-temperature aging three times.

In the present invention, the 'Activated Wild Ginseng Concentrate' is 10 to 20 times (v/w) in the active wild ginseng powder after drying the active wild ginseng prepared as described above for 2-3 days at 50-55° C. and then powdering it to 100 mesh or less. ) by hydrolysis, extraction at 80-100° C. for 5-10 hours, filtration, and concentration to a solid content of 10% or more.

In the jelly composition according to the present invention, the active wild ginseng concentrate is included in an amount of 15 to 25% by weight, and when 15% by weight or less of the active wild ginseng concentrate is added, the physiological activity is insufficient due to the low content of ginsenoside compound K and catechin, and 25% by weight or more When added, the high price of wild ginseng raw materials not only increases the price of the product, but also has a high ginsenoside content, which can cause toxicity to the human body.

<Blueberry Concentrate>

In the present invention, the blueberry concentrate can be obtained by adding 10 to 20 times (v/w) water to fresh blueberry, extracting it at 80 to 100° C. for 5 to 10 hours, filtering it, and concentrating so that the solid content is 10% or more. . It can also be obtained commercially and used.

In the jelly composition according to the present invention, the blueberry concentrate is contained in an amount of 5 to 10% by weight, and when less than 5% by weight of the blueberry extract is added, physiological activities such as antioxidant activity, antidiabetic and antiobesity activity are insufficient, and 10% by weight When added too much, it may affect palatability due to the unique aroma and astringent taste of blueberries.

<Red Ginseng Concentrate>

In the present invention, the red ginseng concentrate is prepared by adding 10-20 times (v/w) water to red ginseng root and/or red rice ginseng powder, extracting it at 80-100° C. for 5-10 hours, filtering it, and concentrating so that the solid content is 10% or more , It can also be obtained commercially and used easily.

Preferably, the red ginseng concentrate uses 4.5 mg/g or more of the sum of ginsenosides Rg1, Rg2 and Rg3.

In the jelly composition of the present invention, the red ginseng concentrate is contained in an amount of 5 to 10% by weight, and when less than 5% by weight is added, the ginsenoside content is low due to insufficient physiological activity. Not only the unit price rises, but also the ginsenoside content is high, which can cause toxicity to the human body.

<Fructooligosaccharide, auxiliary material, saponification agent>

In the jelly composition of the present invention, 'fructooligosaccharide' is added in an amount of 10 to 15% by weight. When the fructooligosaccharide is contained in an amount of less than 10% by weight, it is inconvenient to ingest as a dilute liquid, and when it is contained in an amount exceeding 15% by weight, the concentration is thick and ingestion is inconvenient.

To the jelly composition of the present invention, sub-materials commonly used in the manufacture of jelly may be added. Sub-materials may include citric acid, calcium lactate, potassium chloride, sodium citrate, vitamin C, sucralose, and the like. The sub-material may be included in an amount of 2.5 to 5 wt%.

In the jelly composition of the present invention, the saponification agent may be included in an amount of 2 to 5% by weight. As the saponification agent, a conventional material known in the art, such as gum base preparation, gelatin, or agar, may be used. When the saponifying agent is included in less than 2% by weight, the degree of jelly hardening is low and ingestion is difficult, and when it is included in more than 5% by weight, the degree of jelly hardness is too excessive and difficult to ingest.

The jelly composition according to the present invention has a degree of hardness that is easy to ingest by filling in a stick-type container.

In the jelly composition according to the present invention, the contents of ginsenoside compound K and catechin are strengthened to 0.08 mg/ml or more and 0.36 mg/ml or more, respectively, and compared to Comparative Example, it is improved by about 2 times or more and 2.7 times or more ( Table 1).

In addition, the jelly composition according to the present invention has excellent antioxidant activity due to the enhanced content of phenolics and flavonoids, and has excellent alpha-glucosidase inhibitory activity and pancreatic-lipase inhibitory activity, so that antidiabetic activity and antiobesity activity are also significantly improved. (FIGS. 3A-4B, Table 2).

According to another object of the present invention, the present invention provides

i) steaming wild ginseng at 100° C. for 30 to 60 minutes and high temperature aging of the steamed wild ginseng at 70 to 90° C. for 2 to 4 days three times to produce active wild ginseng;

ii) After drying the active wild ginseng at 50~55℃ for 2~3 days, it is powdered to 100 mesh or less, hydrolyzed 10~20 times (v/w), extracted at 80~100℃ for 5~10 hours, and filtered. Concentrating so that the solid content is 10% or more to prepare an active wild ginseng concentrate; and

iii) Active wild ginseng concentrate 15-25 wt%, blueberry concentrate 5-10 wt%, red ginseng concentrate 5-10 wt%, fructooligosaccharide 10-15 wt%, subsidiary material 2.5-5 wt%, saponifying agent 2-5 wt% % and the remaining water to provide a method for preparing a stick-type jelly composition fortified with ginsenoside compound K and catechin comprising the step of filling and molding a stick-type container.

Step i): Active wild ginseng production

Activated ginseng production process is as described above.

Wild ginseng is provided by washing three-year-old wild ginseng with water to remove moisture.

Steaming is performed at 100° C. for 30 to 60 minutes, and can be performed using a steamer such as a conventional steamer. When the steamed wild ginseng is aged at high temperature, it can be carried out by using an open container to allow moisture to evaporate, or by using an airtight container to prevent moisture from evaporating.

Step ii) Preparation of Active Wild Ginseng Concentrate

The manufacturing process of the active wild ginseng concentrate is as described above.

Filtration is carried out with a 2 ~ 8 mm filter filter, and the concentration is a thermal concentration method that applies heat or a reduced pressure concentration method so that the solid content becomes 10% or more.

iii) Preparation of stick-type jelly composition

Activated wild ginseng concentrate 15-25 wt%, blueberry concentrate 5-10 wt%, red ginseng concentrate 5-10 wt%, fructooligosaccharide 10-15 wt%, subsidiary material 2.5-5 wt%, saponification agent 2-5 wt% and The remaining water is mixed, filled in a stick-type container, and molded.

The sub-material is as defined above.

Mixing may be performed by a conventional method known in the art using a stirring mixer for the above materials.

Filling may be performed by a conventional method known in the art by a method using a stand stick filler.

The jelly composition prepared by the method of the present invention has enhanced antioxidant activity, antidiabetic activity and anti-obesity activity because the content of ginsenoside compound K and catechin components is enhanced, and the content of phenolics and flavonoids is enhanced.

The stick-type jelly composition according to the present invention has remarkably enhanced contents of ginsenoside compound K and catechin components, and the content of phenolics and flavonoids is increased to provide excellent antioxidant activity, alpha-glucosidase inhibitory activity and pancreatic- It is a functional food with enhanced anti-diabetic activity and anti-obesity activity by having lipase inhibitory activity. In addition, it is easy to carry and consume as a stick-type jelly.

The manufacturing method according to the present invention produces a stick-type jelly composition with significantly improved contents of ginsenoside compound K and catechin components compared to conventional methods.

The stick-type jelly composition according to the present invention has excellent antioxidant activity, anti-diabetic activity and anti-obesity activity, and thus has a fat production inhibitory effect, weight control, cholesterol lowering, hyperlipidemia improvement, arteriosclerosis alleviation, diabetes alleviation, blood circulation improvement, immunity improvement It can be used as food.

1 shows an example of a manufacturing process of a stick-type jelly composition according to the present invention.
Figure 2 shows the ginsenoside HPLC chromatogram of the stick-type jelly composition according to the present invention. Figure 2a is a ginsenoside HPLC chromatogram of Comparative Example, Figure 2b is a ginsenoside HPLC chromatogram of Example.
3 shows the antioxidant activity of the stick-type jelly composition according to the present invention. 3a shows DPPH radical scavenging activity, FIG. 3b shows ABTS radical scavenging activity, FIG. 3c shows hydroxyl radical scavenging activity, and FIG. 3d shows FRAP reducing power.
Figure 4 shows the digestive enzyme inhibitory activity of the stick-type jelly composition according to the present invention. Fig. 4a shows alpha-glucosidase inhibitory activity, and Fig. 4b shows pancreatic-lipase inhibitory activity.

The present invention will be described in more detail through the following examples. These examples are intended to illustrate the present invention, and the scope of the present invention should not be limited thereto.

Preparation Example 1: Preparation of Active Wild Ginseng Concentrate

5 kg of wild ginseng grown for more than 3 years in Seosang-gun, Hamyang-gun, Gyeongsangnam-do, was washed three times under running water and completely drained. Then, 5 kg of wild ginseng was placed in a steamer and steamed at 100°C for 60 minutes. The steamed wild ginseng was placed in a dry tray and aged at 75°C for 3 days while allowing the moisture to evaporate. The same weight of water (moisture content about 40%) was added to the dried wild ginseng aged for 3 days, and it was steamed at 100°C for 60 minutes, and then re-aged at 75°C for 3 days. Active wild ginseng was completed by adding the same weight of water (moisture content of about 40%) to the dried wild ginseng aged twice, steaming at 100° C. for 60 minutes, and finally aging at 75° C. for 3 days (FIG. 1).

The prepared active wild ginseng was dried at 55° C. for 2 days, and then pulverized to 100 mesh or less with a grinder to prepare a powder. After adding 500 ml of 10-fold purified water to 50 g of powder, extracting at 100° C. for 8 hours, filtering with an 8 mm filter, and concentrating the filtrate so that the solid content is 10% or more by conventional heat to prepare an active wild ginseng concentrate (Example).

For comparison, wild ginseng, a raw material, was extracted and concentrated in the same manner as above without steaming and aging to prepare a concentrated solution of wild ginseng (Comparative Example).

Preparation Example 2: Preparation of stick-type jelly composition

A jelly composition was prepared by mixing the active wild ginseng concentrate (Example) and wild ginseng concentrate (Comparative Example) prepared in Preparation Example 1 in the mixing ratio as shown in Table 1 below.

Mixing ratio (wt%) comparative example Example Wild ginseng concentrate (solids 10% or more) 20 - Active wild ginseng concentrate (solids 10% or more) - 20 Red Ginseng Concentrate 5 5 Blueberry Concentrate - 6 fructooligosaccharide 10 10 Subsidiary* 2.78 2.78 Gum-based formulations 2.4 2.4 Purified water 59.82 53.82 Sum 100 100 Citric acid 0.85, calcium lactate 0.6, potassium chloride 0.5, sodium citrate 0.45,
Vitamin C 0.3, Sucralose 0.03

Red ginseng concentrate is manufactured by K&Bio Co., Ltd. located in Geumsan-gun, Chungcheongnam-do (the sum of ginsenosides Rg1, Rg2 and Rg3 is 4.5 mg/g or more, solid content more than 10%, red ginseng root 70% and red rice ginseng 30% mixed) was purchased and used, and the blueberry concentrate manufactured by K&Bio Co., Ltd. (more than 10% solids) was purchased and used, and fructooligosaccharide, gum-based formulations and auxiliary materials were purchased and used on the market. did.

After mixing all the materials except the gum base formulation among the above materials using a stirring mixer, add the gum base formulation, fill the stick wrapper by 10 g using a stand stick filling machine, and leave it to be molded to form a stick type jelly composition. prepared.

test example

Ginsenoside compound K content, catechin content, phenolics and flavonoids content, antioxidant activity, antidiabetic activity and antiobesity activity, and physicochemical properties of the jelly compositions of Examples and Comparative Examples prepared in Preparation Example 2 were analyzed.

Reference Example: Sample preparation for test analysis

Sample preparation for test analysis for ginsenoside compound K content, catechin content, phenolics and flavonoids content, antioxidant activity, antidiabetic activity and antiobesity activity, and physicochemical properties 200 ml of 50% fermented alcohol was added to 10 g of each, grinded with a mixer, filtered with filter paper, concentrated to 20 ml using a vacuum concentrator, filtered through a 0.45 μm membrane filter, and used as an analysis sample.

Test Example 1. Analysis of compound K and catechin content

Ginsenoside compound K and flavonol catechin content analysis for each of the jelly compositions of Examples and Comparative Examples prepared in Preparation Example 2 were analyzed using HPLC.

<Analysis of compound K content>

Ginsenoside compound K analysis was analyzed by high pressure liquid chromatography (HPLC) by modifying the method described in Functional Food Analysis Method. For the analysis column, TSKgel ODS-100Z was used, the sample injection amount was 10 μl, the temperature was 30°C, the measurement wavelength was 203 nm, and the flow rate was 1.0 ml/min. As the mobile phase, HPLC water was used for solution A and acetonitrile was used for solution B. . For HPLC analysis conditions, the mobile phase solution is 81% of solution A: 19% of solution B at 0 minutes, 80% of solution A: 20% of solution B at 15 minutes, and 77% of solution A: 23% of solution B at 40 minutes and 23% of solution B at 42 minutes. 70% of solution A: 30% of solution B, 65% of solution A at 75 minutes: 35% of solution B, 30% of solution A at 80 minutes: 70% of solution B, 10% of solution A at 90 minutes: 90% of solution B mobile phase spilled out The resulting HPLC is shown in FIGS. 2a and 2b, respectively, and the compound K content is analyzed and shown in Table 2.

Content (mg/g) comparative example Example compound K 0.03 0.08 catechins 0.05 0.36

As shown in FIGS. 2A and 2B , the compound K peak was significantly higher in the jelly composition of the example than the jelly composition of the comparative example.

<Catechin content analysis>

Analysis of flavonol catechin substances was analyzed by High Press Liquid Chromatogram (HPLC, Agilent 1200 series, Agilent Co., Forest Hill, Vic, Australia) by modifying the analysis method of Cho et al. (2011). The column used was an XBridge ^™ C18 (4.6×250 mm, 5 μm, Waters Corp., Milford, MC, USA) column. Mobile phase solvents were analyzed with 2.0% glacial acetic acid in water (solution A) and 2.0% glacial acetic acid in acetonitrile (solution B), and mobile phase conditions were 10, 15, 20, 25, 30, 35, respectively, based on solvent B. 15%, 5%, 15%, 5%, 10%, 50%, 50%, 60%, 80% and 90% for 40, 45, 55 and 60 min. 20 μl of the sample was injected, the speed of the mobile phase was maintained at 30° C. at 1 ml/min, and the absorbance was analyzed at a wavelength of 270 nm. The catechin contents of the analyzed Examples and Comparative Examples are shown in Table 2.

As shown in Table 2, it can be seen that the jelly composition of Examples is improved by 2.7 times and catechin by 2.7 times or more for ginsenoside compound K compared to the jelly composition of Comparative Example.

Test Example 2. Analysis of total phenolics and total flavonoid content

The total phenolics and total flavonoids contents of the jelly composition of Example and the jelly composition of Comparative Example prepared in Preparation Example 2 were measured by Folin-Denis and Davis methods.

The total phenolics content is determined by the After diluting 50 times, 0.5 ml of this diluted solution and 0.5 ml of 2N Folin-Ciocalteu phenol reaction reagent were dispensed into a test tube, and 0.5 ml of a 25% Na ₂ CO ₃ solution was added, followed by a color reaction at 30° C. for 1 hour. The absorbance of the blue color developed after 1 hour was measured at 750 nm using a spectrophotometer, and the content was calculated from a standard calibration curve using gallic acid, and is shown in Table 3.

The total flavonoids content is determined from the sample for test analysis. 1 ml of diethylene glycol was added to 1 ml of the 50-fold diluted composition, and 0.01 ml of 1N NaOH solution was added thereto, followed by reaction in a water bath at 37° C. for 1 hour. After 1 hour, absorbance was measured at 420 nm, and the content was calculated from a standard calibration curve using rutin and shown in Table 3.

Analysis items comparative example Example Total phenolics (mg/ml) 0.58 0.72 Total flavonoids (mg/ml) 0.09 0.15

As shown in Table 3, the total phenolics and total flavonoid contents of the jelly composition (Example) of the present invention were significantly improved compared to the comparative example to 0.72 mg/ml and 0.15 mg/ml, respectively.

Test Example 3. Antioxidant activity analysis

The jelly compositions according to the present invention (Example) and Comparative Examples were analyzed by measuring DPPH, ABTS and hydroxyl radical scavenging activity, and FRAP reducing power, which are indicators of antioxidant effect.

<DPPH radical scavenging activity>

0.2 ml and 0.8 ml of a ^{DPPH solution (1.5×10 -4} M) of an analytical sample obtained by diluting the sample of the jelly composition of Example and the jelly composition of Comparative Example prepared in Preparation Example 2 2 times, 5 times, and 10 times with distilled water, respectively After mixing and reacting in the dark for 30 minutes, absorbance was measured at 517 nm. The negative control of DPPH radical scavenging activity was performed in the same manner using distilled water instead of the sample, and the difference in absorbance was calculated as a percentage (%) by the following formula, and the result is shown in FIG. 3a:

Radical scavenging activity (%) = [1-(absorbance of negative control/absorbance of experimental group)]×100

As shown in FIG. 3a , the jelly composition of the Example exhibited improved DPPH radical activity than the jelly composition of the comparative example, and the jelly composition diluted 2 times showed a high DPPH radical scavenging activity of 82.59%.

<ABTS radical scavenging activity>

ABTS radical scavenging activity is a method of measuring antioxidant activity according to the degree of reduction of the blue-colored radical of 2-azino-bis. This method has the advantage of being able to measure in a short time because the decolorization reaction is completed within 1 minute as the principle that the ABTS cation is removed by the antioxidant activity of the material and the color is decolorized to blue green or colorless.

To measure ABTS radical scavenging activity, first, K ₂ S ₂ O ₈ reagent and methanol were mixed 2:1 and reacted in the dark for 16 hours to generate cationic radicals first, and then mixed with methanol to obtain an absorbance value of 0.8±0.2 at 732 nm. The adjusted ABTS reagent was used.

Specifically, 0.1 ml of an assay sample obtained by diluting the jelly compositions of Examples and Comparative Examples with distilled water 2 times, 5 times, and 10 times with distilled water was added to 0.9 ml of ABTS reagent, reacted for 3 minutes, and then absorbance was immediately measured at 732 nm. . The negative control was performed in the same manner using distilled water instead of the sample, and the difference in absorbance was calculated as a percentage (%) by the above formula, and the results are shown in FIG. 3B .

As shown in FIG. 3B , the jelly composition of the Example exhibited improved ABTS radical activity than the jelly composition of the Comparative Example, and the jelly composition diluted 2 times showed a high ABTS radical scavenging activity of 87.04%.

<Hydroxy radical scavenging activity>

The hydroxyl (·OH) radical scavenging activity was 10 mM FeSO _4. 7H ₂ 0-EDTA 0.2 ml, 10 mM 2-deoxyribose 0.2 ml, 10 mM H ₂ O ₂ 0.2 ml, and the jelly composition of Examples and Comparative Examples 1.4 ml of each of the samples diluted 2, 5, and 10 times with distilled water were mixed and reacted at 37° C. for 4 hours. To this mixture, 1 ml of each of 1% thiobarbituric acid and 2.8% trichloroaceric acid was added, heated at 100° C. for 20 minutes, developed color, cooled, and absorbance was measured at 520 nm. In the negative control experiment, PBS buffer (NaCl 8.76 g, NaH ₂ PO ₄ 0.11 _{g, Na 2} HPO ₄ 0.596 g) was used instead of the sample. It was calculated as a percentage (%), and the result is shown in FIG. 3C.

As shown in FIG. 3c , the jelly composition of Example exhibited significantly improved hydroxyl scavenging activity compared to the jelly composition of Comparative Example, and the jelly composition of Example diluted 2 times showed a high hydroxyl radical scavenging activity of 67.98%.

<FRAP reducing power>

FRAP (ferric reducing antioxidant power) reducing power is a method of measuring the reducing power of compounds, and is a method of measuring ^{the ability of Fe 3+} ions to Fe ²⁺ ions by using absorbance values.

Acetate buffer (30 mM, pH 3.6), TPTZ reagent (10 mM in 40 mM HCl), and FeCl ₃ solution (distilled water containing 20 mM) were mixed in a ratio of 10:1:1 (v/v/v) to FRAP The measurement reagent was prepared and pre-reacted in a 37°C thermostat for 15 minutes.

50 μl and 950 μl of FRAP reagent were dispensed in each of 50 μl and 950 μl of the FRAP reagent diluted 2, 5, and 10 times with distilled water and reacted for 15 minutes at 37° C., and absorbance was measured at 595 nm. was measured and the results are shown in FIG. 3D.

As shown in FIG. 3D , the FRAP reducing power of the jelly composition of the Example also exhibited enhanced activity than the jelly composition of the Comparative Example, and the jelly composition diluted 2 times showed a high reducing power of 2.701%.

Test Example 4. Analysis of anti-diabetic and anti-obesity effects

The antidiabetic effect was measured through two enzyme inhibitory activities using alpha-glucosidase as an index and pancreatic-lipase as an index for antiobesity effect.

<alpha-glucosidase inhibitory activity>

50 μl of each of the jelly composition of Example prepared in Preparation Example 2 and the jelly composition of Comparative Example, 50 μl of enzyme (1.0 U/ml), and 50 μl of 200 mM sodium phosphate buffer (pH 6.8) were mixed at 37° C. for 10 minutes pre-reacted. Then, 100 μl of p-NPG (5 mM) dissolved in sodium phosphate buffer (pH 6.8) was added, followed by reaction at 37° C. for 10 minutes. _{After stopping the final reaction by adding 0.75 ml of Na 2} CO ₃ (100 mM) to this reaction solution, the absorbance was measured at 420 nm. For the negative control, distilled water was taken instead of the sample. The difference was calculated as a percentage (%) by the above formula, and the result is shown in FIG. 4A.

According to FIG. 4a, the jelly composition of the example according to the present invention exhibited improved inhibitory activity than the jelly composition of the comparative example, and in particular, the jelly composition of the example (24.97%) had the most enhanced alpha-glucosidase in the case of 2-fold dilution. showed inhibitory activity.

<pancreatic-lipase inhibitory activity>

50 μl of each of the jelly composition of Example and Comparative Example prepared in Preparation Example 2, 50 μl of lipase enzyme (1.0 U/ml), and 50 μl of 200 mM sodium phosphate buffer (pH 6.8) were mixed at 37° C. was pre-reacted for 10 minutes. After the reaction, 100 μl of p-NPB (5 mM) dissolved in sodium phosphate buffer was added and reacted for 10 minutes. Then, _{0.75 ml of 100 mM Na 2} CO ₃ was added to stop the reaction, and absorbance was measured at 420 nm. For the negative control, distilled water was taken instead of the sample, and the difference in absorbance between the addition and the non-addition group of the sample solution was calculated as a percentage (%) by the above formula, and the result is shown in FIG. 4B.

As shown in Figure 4b, the jelly composition of the example according to the present invention exhibited improved inhibitory activity than the jelly composition of the comparative example, and the jelly composition of the example (26.11%) was diluted 5 times in the comparative example (18.08%). compared to the most enhanced pancreatic-lipase inhibitory activity.

Test Example 5. Physicochemical Characterization

Physicochemical properties of the jelly compositions of Examples and Comparative Examples prepared in Preparation Example 2 were measured by measuring pH, acidity, soluble solids, reducing sugar and crude protein content.

The pH was measured with a pH meter (MP 200, UK), and the acidity was expressed in % by converting the consumption amount to the amount of lactic acid when neutralized to pH 8.2±0.2 using 0.1 N NaOH, and the content of soluble solids was measured using a refractive saccharometer. was used to measure. For reducing sugar, 1 ml of DNS reagent was added to 0.1 ml of each appropriately diluted composition according to the DNS method to develop color at 100° C. for 20 minutes, then rapidly cooled, and absorbance was measured at 570 nm using a spectrophotometer and compared with a calibration curve.

The water-soluble protein content was measured by the biuret method. _{Dissolve 6.0 g of KNaC 4} H ₄ O ₆ 4H ₂ O (sodium potassium tartrate) in 1.5 g of CuSO ₄ ·5H ₂ O (copper sulfate pentahydrate) in 500 ml of distilled water, add 10% NaOH 300 ml, and the final volume is 1,000 ㎖ to prepare a biuret reagent. 1 g of each liquid composition sample was taken in a test tube, and 4 ml of biuret reagent was added and mixed thereto, followed by reaction at 37°C for 20 minutes. At this time, the negative control was carried out by taking distilled water. After 20 minutes of reaction, centrifugation was performed for 3 minutes, the absorbance of the supernatant was measured at 540 nm, and the water-soluble protein was quantified according to the formula calculated by the protein standard curve (bovine serum albumin). are shown in Table 4.

Analysis items comparative example Example pH 3.99 3.79 Acidity (%, based on lactic acid) 1.57 2.01 Soluble solids (%) 13.0 15.0 reducing sugar (mg/ml) 95.4 124.5 Soluble protein (mg/ml) 14.31 7.37

As shown in Table 4, the pH was slightly lower in the jelly composition of the Example, the acidity, soluble solids and reducing sugar contents were slightly higher in the jelly composition of the Example than in the Comparative Example, and the water-soluble protein content was slightly lower in the Example.

Claims (5)

Active wild ginseng concentrate 15-25 wt%, blueberry concentrate 5-10 wt%, red ginseng concentrate 5-10 wt%, fructooligosaccharide 10-15 wt%, saponification agent 2-5 wt%, subsidiary material 2.5-5 wt%, And as a stick-type jelly composition fortified with ginsenoside compound K and catechin comprising the remaining water,
The active wild ginseng concentrate is produced by repeatedly steaming wild ginseng at 100° C. for 30 to 60 minutes and high-temperature aging of the steamed wild ginseng at 70 to 90° C. for 2 to 4 days three times to produce active wild ginseng at 50 to 55° C. for 2-3 days. After drying, powdered to 100 mesh or less, hydrolyzed 10-20 times (v/w), extracted at 80-100° C. for 5-10 hours, filtered, and concentrated so that the solid content is 10% or more A stick-type jelly composition.
The stick-type jelly composition fortified with ginsenoside compound K and catechin according to claim 1, wherein the ginsenoside compound K content is increased to 0.08 mg/ml or more and the catechin content is 0.36 mg/ml or more. .
The stick-type jelly composition fortified with ginsenoside compound K and catechins according to claim 1, wherein the auxiliary materials include citric acid, calcium lactate, potassium chloride, sodium citrate, vitamin C, and sucralose.
i) steaming wild ginseng at 100° C. for 30 to 60 minutes and high temperature aging of the steamed wild ginseng at 70 to 90° C. for 2 to 4 days three times to produce active wild ginseng;
ii) After drying the active wild ginseng at 50~55℃ for 2~3 days, it is powdered to 100 mesh or less, hydrolyzed 10~20 times (v/w), extracted at 80~100℃ for 5~10 hours, and filtered. Concentrating so that the solid content is 10% or more to prepare an active wild ginseng concentrate; and
iii) Active wild ginseng concentrate 15-25 wt%, blueberry concentrate 5-10 wt%, red ginseng concentrate 5-10 wt%, fructooligosaccharide 10-15 wt%, subsidiary material 2.5-5 wt%, saponifying agent 2-5 wt% % and a method for producing a stick-type jelly composition fortified with ginsenoside compound K and catechin, comprising the step of filling and molding a stick-type container by mixing the remaining water.
The ginsenoside compound K and catechin according to claim 1, wherein the stick-type jelly composition has a ginsenoside compound K content of 0.08 mg/ml or more and a catechin content of 0.36 mg/ml or more. A method for preparing a reinforced stick-type jelly composition.

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