KR20210000779A - Food composition comprising enzyme-treated grub and method for producing thereof - Google Patents
Food composition comprising enzyme-treated grub and method for producing thereof Download PDFInfo
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- KR20210000779A KR20210000779A KR1020190075573A KR20190075573A KR20210000779A KR 20210000779 A KR20210000779 A KR 20210000779A KR 1020190075573 A KR1020190075573 A KR 1020190075573A KR 20190075573 A KR20190075573 A KR 20190075573A KR 20210000779 A KR20210000779 A KR 20210000779A
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract
Description
본 발명은 굼벵이 효소처리액 및 기능성 식품의 추출물을 혼합하여 제조한 당뇨병 완화 또는 개선용 액상차 및 이의 제조방법에 관한 것이다.The present invention relates to a liquid tea for alleviating or improving diabetes prepared by mixing a slug enzyme treatment solution and an extract of a functional food, and a method for preparing the same.
현대 사회는 산업화로 인한 생활 수준의 향상과 라이프 스타일의 변화로 전통적인 식생활이 위협받고 있으며, 이러한 식생활 변화에 따라, 비만, 고혈압, 고지혈증, 혈전증 등의 다양한 성인병이 급증하고 있다.In modern society, the improvement of living standards and lifestyle changes caused by industrialization are threatening traditional eating habits, and according to these dietary changes, various adult diseases such as obesity, hypertension, hyperlipidemia, and thrombosis are rapidly increasing.
이러한 문제점을 극복하고자 다양한 기능성 건강제품들이 개발되고 있으며, 최근에는 곤충을 이용한 기능성 식품에 대한 관심이 급증하고 있다.Various functional health products have been developed to overcome these problems, and in recent years, interest in functional foods using insects is increasing rapidly.
기능성 식품 중 차(茶)는 기호성이 높으면서 남녀노소가 쉽게 이용 가능하고, 언제 어디서라도 간편하게 음용할 수 있다는 점에서 관심이 집중되고 있으며, 특히 음료 제품, 분말 제품, 환 제품보다 개발이 용이하다는 장점을 가진다.Among functional foods, tea is attracting attention in that it has high palatability, can be easily used by men and women of all ages, and can be easily consumed anytime, anywhere, especially because it is easier to develop than beverage products, powder products, and pill products. Have.
통상적으로 차는 다양한 동물 및 식물의 특정 부위를 그대로 사용하거나 또는 추출물을 제조하여 사용하며, 이러한 원재료가 보유하는 고유의 관능성 및 생리 활성을 이용할 수 있다. 그 예로서 특정 허브차들은 항암 활성, 항당뇨 활성, 동맥경화 예방 활성, 면역 기능 증강 활성, 숙취 해소 활성, 뇌졸중 예방 및 아토피 치료 활성 등을 나타내는 것으로 알려져 있다.In general, tea is used as it is a specific part of various animals and plants, or an extract is prepared and used, and the intrinsic functionality and physiological activity of such raw materials can be used. As an example, certain herbal teas are known to exhibit anticancer activity, antidiabetic activity, arteriosclerosis prevention activity, immune function enhancement activity, hangover relief activity, stroke prevention and atopic therapy activity, and the like.
한편, 식용곤충은 성분함량과 효능 측면에서 다른 식품군에 비해 뛰어나다. 통상적으로 식용곤충은 50 내지 70%에 달하는 높은 단백질 함유량을 보유하고 있고, 필수 아미노산, 불포화지방산, 무기질, 비타민 등의 영양성분을 풍부하게 함유하고 있다.On the other hand, edible insects are superior to other food groups in terms of ingredient content and efficacy. Typically, edible insects have a high protein content of 50 to 70%, and are rich in nutrients such as essential amino acids, unsaturated fatty acids, minerals, and vitamins.
이러한 식용곤충의 가치에 주목하여 세계 각국에서는 곤충을 식용 소재로 하여 일반식품, 기능성식품, 의약용, 가축사료 및 구호식 등의 제품에 대한 연구를 수행하고 있으며, 곤충의 단백질 함량이 소고기나 돼지고기에 비해 월등하게 많다는 점을 이용해 가공식품의 개발이 진행되고 있다.Paying attention to the value of these edible insects, countries around the world are conducting research on products such as general foods, functional foods, medicines, livestock feeds and relief foods using insects as edible materials. Processed foods are being developed by taking advantage of the fact that they are far more abundant than meat.
그러나, 아직까지 식용곤충을 이용한 가공식품에 관한 연구는 영양학적 관점에서 대상 실험곤충의 영양성분 함량 및 조성에 관한 초기단계의 학술적 연구에 머무르고 있으며, 식용 곤충을 원료로 사용하여 가공하는 과정에서 발생하는 독특한 맛과 향으로 인해 보편적인 가공식품의 소재로 활용하기 어렵다는 문제점이 존재한다.However, research on processed foods using edible insects has remained in the early stage of academic research on the nutrient content and composition of the subject experimental insects from a nutritional point of view, and occurs in the process of processing using edible insects as raw materials. There is a problem that it is difficult to use it as a material for general processed food due to its unique taste and aroma.
본 발명의 흰점박이꽃무지 유충의 효소처리액을 포함하는 당뇨병 예방 또는 개선용 식품조성물을 제공하는 것이다.It is to provide a food composition for preventing or improving diabetes comprising the enzyme treatment solution of the white spotted flower radish larva of the present invention.
본 발명의 다른 목적은 흰점박이꽃무지 유충의 효소처리액을 포함하는 당뇨병 예방 또는 개선용 식품조성물의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for preparing a food composition for preventing or improving diabetes comprising an enzyme treatment solution of white spotted radish larva.
본 발명의 일 측면은 굼벵이와 가수분해 효소를 혼합하고, 굼벵이 질량의 500 내지 1900%의 물을 추가하여 45 내지 65℃ 조건에서 반응시켜 제조하되, 상기 가수분해 효소는 굼벵이 질량을 기준으로 알칼라아제(Alcalase) 0.1 내지 10% 및 플라보르자임(Flavourzyme) 0.1 내지 10%를 포함하는 것인, 굼벵이 식품조성물을 제공한다.One aspect of the present invention is prepared by mixing a slug and a hydrolytic enzyme, and adding 500 to 1900% water of the slug mass and reacting at 45 to 65°C, wherein the hydrolytic enzyme is Alcala based on the mass of the slug. It provides a slug food composition containing 0.1 to 10% Alcalase and 0.1 to 10% Flavourzyme.
구체적으로, 상기 굼벵이는 흰점박이꽃무지 유충일 수 있으나, 이에 제한되지 않는다.Specifically, the slugs may be white-spotted flowery larvae, but are not limited thereto.
본 발명에서 상기 “흰점박이꽃무지(Protaetia brevitarsis)”는 식용곤충의 하나로서, 민간 및 동의보감 등의 전통 한방의서에서 "제조" 또는 "굼벵이" 라는 속명으로 불리고 있는 딱정벌레목, 풍뎅이과, 꽃무지아과에 속하며, 몸길이 17~22 ㎜, 폭 12~15 ㎜의 초식성 곤충이고, 몸은 진한 구리빛이고 광택이 있으며 황백색 무늬가 흩어져 있다. In the present invention, the "white-spotted flower radish ( Protaetia brevitarsis )" is one of edible insects, and is called "manufacturing" or "slug" in traditional herbal medicines such as private and Donguibogam. It belongs to the subfamily. It is a herbivorous insect with a body length of 17 to 22 ㎜ and a width of 12 to 15 ㎜. The body is dark copperish, glossy, and scattered with yellowish white patterns.
상기 흰점박이꽃무지는 오래전부터 간질환 등의 치료를 위한 한방 약재로 이용되어 왔다. 또한, 최근에 유용한 생체 활성물질의 탐색 및 개발을 위한 곤충자원으로 크게 주목을 받고 있으며, 항생활성물질의 생산, 흰쥐(mouse)를 이용한 실험에서 알코올 과량섭취에 의해 손상된 간 지질 대사의 회복작용 등이 알려져 있고 혈전용해성 효소에 대한 연구와 집쥐(rat)에서 사염화탄소의 투여에 의해 유도된 간독성에 대한 간 보호 효과를 나타내는 등 유용성이 확인된 바 있다.The white spotted radish has long been used as a herbal medicine for the treatment of liver disease and the like. In addition, recently, it is attracting great attention as an insect resource for the search and development of useful bioactive substances, the production of anti-living substances, the recovery of liver lipid metabolism damaged by excessive alcohol intake in experiments using mice, etc. This is known, and its usefulness has been confirmed, including studies on thrombolytic enzymes and liver protection against hepatotoxicity induced by the administration of carbon tetrachloride in rats.
본 발명에서 흰점박이꽃무지 유충의 효소 처리과정에서 사용되는 가수분해 효소는 플라보르자임(Flavourzyme), 알칼라아제(Alcalase), 프로테아제(Protease) 또는 뉴트라아제(Neutrase) 중 어느 하나 이상일 수 있으며, 구체적으로 플라보르자임 또는 알칼라아제 일 수 있으나 이에 제한되는 것은 아니다.In the present invention, the hydrolytic enzyme used in the enzymatic treatment of the white spotted radish larva may be any one or more of Flavourzyme, Alcalase, Protease, or Neutrase, Specifically, it may be flavorzyme or alcalase, but is not limited thereto.
구체적으로, 상기 굼벵이 식품조성물은 굼벵이 100중량부 기준으로 플라보르자임(Flavourzyme) 0.1 내지 10중량부, 알칼라아제(Alcalase) 0.1 내지 10중량부 및 물 500 내지 1900중량부를 혼합하고, 45 내지 65℃ 온도에서 저온 추출하여 제조한 것일 수 있다. 더욱 구체적으로 상기 굼벵이 식품조성물은 굼벵이 100중량부 기준으로 플라보르자임(Flavourzyme) 1 내지 10중량부, 알칼라아제(Alcalase) 1 내지 10중량부 및 물 500 내지 1500중량부를 혼합하고, 50 내지 55℃ 온도에서 3 내지 5시간동안 반응시켜 제조한 것일 수 있다. 가장 구체적으로, 상기 효소처리액은 굼벵이 100중량부 기준으로 플라보르자임(Flavourzyme) 5중량부, 알칼라아제(Alcalase) 2중량부 및 물 900중량부를 혼합하여 제조한 것일 수 있다.Specifically, the slugs food composition contains 0.1 to 10 parts by weight of Flavourzyme, 0.1 to 10 parts by weight of Alcalase, and 500 to 1900 parts by weight of water, based on 100 parts by weight of the slugs, and 45 to 65 It may be prepared by low-temperature extraction at a temperature of ℃ ℃. More specifically, the slugs food composition is a mixture of 1 to 10 parts by weight of Flavourzyme, 1 to 10 parts by weight of Alcalase, and 500 to 1500 parts by weight of water based on 100 parts by weight of the slugs, and 50 to 55 It may be prepared by reacting at a temperature of 3 to 5 hours. Most specifically, the enzyme treatment solution may be prepared by mixing 5 parts by weight of Flavourzyme, 2 parts by weight of Alcalase, and 900 parts by weight of water based on 100 parts by weight of slugs.
본 발명의 일 실시예에서, 상기 굼벵이 식품조성물은 흰점박이꽃무지 유충의 건조 분말 25g, 플라보르자임(Flavourzyme) 1.25g, 알칼라아제(Alcalase) 0.5g 및 물 225ml를 혼합하고, 50 내지 55℃ 온도에서 4시간동안 반응시켜 제조하였다.In an embodiment of the present invention, the slug food composition is a mixture of 25 g of dry powder of white spotted radish larva, 1.25 g of Flavourzyme, 0.5 g of Alcalase and 225 ml of water, and 50 to 55 It was prepared by reacting for 4 hours at a temperature of ℃ ℃.
본 발명에서 용어 "플라보르자임(Flavourzyme)"은 진균류에서 얻을 수 있는 단백질 가수분해 효소로, pH 6-7 부근의 조건에서 단백질 분해능을 나타낼 수 있다. 상기 플라보르자임은 단백질 펩타이드 결합의 끝부분을 아미노산 단위로 끊어주는 엑소-프로테아제(Exo-protease)에 해당하는 것으로, 알칼라아제와 동시에 사용하여 단백질 가수분해도를 높이는 역할을 수행한다. 상기 플라보르자임의 최적 온도는 50 내지 55℃이며, 효소의 단백질 분해를 위한 처리 시간은 4 내지 10 시간일 수 있고, 구체적으로 4시간동안 처리하는 것일 수 있으나 이에 제한되는 것은 아니다. In the present invention, the term "Flavourzyme" is a proteolytic enzyme that can be obtained from fungi, and may exhibit proteolytic ability under conditions near pH 6-7. The flavorzyme corresponds to an exo-protease that breaks the end of a protein peptide bond into an amino acid unit, and serves to increase the degree of protein hydrolysis by being used simultaneously with an alcalase. The optimum temperature of the flavorzyme is 50 to 55° C., and the treatment time for protein decomposition of the enzyme may be 4 to 10 hours, and may be specifically treated for 4 hours, but is not limited thereto.
본 발명에서 용어 "알칼라아제(Alcalase)"는 박테리아나 진균에서 생성되는 단백질 가수분해 효소로, pH 7-9 부근의 조건에서 강한 단백질 분해능을 나타낼 수 있다. 상기 알칼라아제는 단백질 펩타이드 결합을 내부에서 무작위로 끊어주는 엔도-프로테아제(Endo-protease)에 해당하며, 최적 온도 및 분해시간은 플라보르자임과 동일하다.In the present invention, the term "alcalase" is a proteolytic enzyme produced by bacteria or fungi, and may exhibit strong proteolytic ability under conditions near pH 7-9. The alcalase corresponds to an endo-protease that randomly breaks protein peptide bonds from the inside, and the optimum temperature and decomposition time are the same as those of flavorzyme.
본 발명의 굼벵이 식품조성물은 일반적인 고온조건(90 내지 100℃)에서 열수 추출하는 경우보다 현저히 높은 아미노산 함량을 나타내어, 필수아미노산을 비롯한 아미노산 흡수와 활용에 유리한 것을 확인하였다(도 1). It was confirmed that the slug food composition of the present invention exhibited a significantly higher amino acid content than the case of hot water extraction under general high temperature conditions (90 to 100° C.), and was advantageous for absorption and utilization of amino acids including essential amino acids (FIG. 1).
또한, 효소 처리과정은 상대적으로 낮은 온도(45 내지 65℃, 구체적으로는 50 내지 55℃)에서 이루어지기 때문에, 열수 추출하는 경우와 달리 가열과정에서 발생할 수 있는 단백질의 변성 및 파괴를 최소화할 수 있어 흰점박이꽃무지 유충이 가진 양질의 영양소를 흡수하는데 이점을 가진다.In addition, since the enzyme treatment process is performed at a relatively low temperature (45 to 65°C, specifically 50 to 55°C), unlike the case of hot water extraction, denaturation and destruction of proteins that may occur during the heating process can be minimized. It has an advantage in absorbing the high-quality nutrients of the white spotted radish larva.
본 발명의 다른 측면은, 상기 굼벵이 식품조성물에 더하여, 부재료인 마카, 우엉, 돼지감자, 대추, 감초, 생강, 계피, 밀, 양파, 바나나, 아스파라거스, 검은콩, 가지, 고추, 마늘, 여주, 풋사과, 산수유, 새싹보리, 오미자, 구기자, 노니, 배, 흑마늘, 홍삼 및 도라지로 이루어진 군에서 선택된 하나 이상을 혼합하고, 100℃에서 4 내지 6시간동안 열수 추출한 부재료 혼합 추출물을 추가로 포함하는 당뇨병 예방 또는 개선용 식품조성물을 제공한다.Another aspect of the present invention, in addition to the slugs food composition, subsidiary materials such as maca, burdock, pork potato, jujube, licorice, ginger, cinnamon, wheat, onion, banana, asparagus, black beans, eggplant, red pepper, garlic, bitter gourd, Diabetes comprising a mixture of one or more selected from the group consisting of green apple, cornus milk, sprout barley, schisandra, wolfberry, noni, pear, black garlic, red ginseng and bellflower, and a mixture extract of subsidiary materials extracted with hot water for 4 to 6 hours at 100°C. It provides food compositions for prevention or improvement.
구체적으로, 상기 부재료는 굼벵이 중량을 100중량부 기준으로 할 때, 각각 10 중량부 내지 1000 중량부로 혼합된 것일 수 있고, 필요에 따라 이를 적절히 변경하여 적용할 수 있다.Specifically, the subsidiary material may be a mixture of 10 parts by weight to 1000 parts by weight, respectively, based on 100 parts by weight of the slug, and may be appropriately changed and applied as necessary.
더욱 구체적으로, 상기 부재료 혼합 추출물은 굼벵이 중량을 100중량부 기준으로 할 때, 마카 분말 10 내지 100중량부, 우엉은 100 내지 600중량부, 돼지감자는 50 내지 500중량부, 대추는 100 내지 600중량부, 감초는 50 내지 550중량부, 생강 10 내지 200중량부 및 계피 10 내지 200 중량부를 혼합하고 열수 추출하여 제조한 것일 수 있다. 가장 구체적으로는 흰점박이꽃무지 유충의 건조 분말의 중량인 100중량부 기준으로, 마카 분말은 56중량부, 우엉은 376중량부, 돼지감자는 240중량부, 대추는 320중량부, 감초는 112중량부, 생강 48중량부 및 계피 40 중량부를 혼합하고 열수 추출하여 제조한 것일 수 있다.More specifically, the additive mixture extract is based on 100 parts by weight of slugs, 10 to 100 parts by weight of maca powder, 100 to 600 parts by weight of burdock, 50 to 500 parts by weight of pork potato, 100 to 600 parts by weight of jujube Parts by weight and licorice may be prepared by mixing 50 to 550 parts by weight, 10 to 200 parts by weight of ginger, and 10 to 200 parts by weight of cinnamon and hot water extraction. Most specifically, based on 100 parts by weight, which is the weight of the dry powder of white-spotted radish larva, 56 parts by weight of maca powder, 376 parts by weight of burdock, 240 parts by weight of pork potatoes, 320 parts by weight of jujube, and 112 licorice It may be prepared by mixing parts by weight, 48 parts by weight of ginger, and 40 parts by weight of cinnamon, followed by hot water extraction.
본 발명의 일 실시예에서, 상기 혼합 추출물은 흰점박이꽃무지 유충의 건조 분말의 중량인 25g 기준으로, 마카 분말 14g, 우엉 94g, 돼지감자 60g, 대추 80g, 감초 28g 및 생강 12g, 계피 10g을 물 3,670ml와 함께 혼합하여 100℃에서 5시간동안 열수 추출하여 제조하였다.In one embodiment of the present invention, the mixed extract is based on the weight of the dry powder of white spotted radish larvae, based on 25g, maca powder 14g, burdock 94g, pork potato 60g, jujube 80g, licorice 28g and ginger 12g, cinnamon 10g It was prepared by mixing with 3,670 ml of water and hot water extraction at 100° C. for 5 hours.
본 발명에서 용어 “마카”는 십자화과에 속하는 식물로서 주로 페루의 안데스 산맥 해발 4,000m 이상의 고지대에서 재배되는 일년생 식물로 추위, 강풍, 가뭄등 어려운 자연환경에서 자라기 때문에 생명력이 강하고, 탄수화물, 단백질, 지질, 비타민, 섬유소 등이 함유되어 있어 영양가가 높고 알칼로이드, 스테로이드, 탄닌, 사포닌 등의 다양한 생리기능성 물질이 존재하는 것으로 알려져 있다.In the present invention, the term "maca" is a plant belonging to the cruciferous family. It is an annual plant cultivated in high altitudes of 4,000m or higher in the Andes mountains of Peru. , Vitamins, fiber, etc. are contained, so it has high nutritional value, and various physiologically functional substances such as alkaloids, steroids, tannins, and saponins are known to exist.
상기 마카는 100℃에서 3시간 또는 5시간동안 추출할 때 총 폴리페놀 함량, 전자공여능 및 SOD 유사활성이 다른 조건보다 우수한 것으로 확인되었으며, 본 발명에서는 5시간동안 열수 추출하여 추출물을 제조하였으나, 이에 제한되는 것은 아니다.When the maca was extracted for 3 hours or 5 hours at 100°C, it was confirmed that the total polyphenol content, electron donating ability and SOD-like activity were superior to other conditions. In the present invention, the extract was prepared by hot water extraction for 5 hours. It is not limited.
본 발명에서 “돼지감자(Helianthus tuberosus)”는 1년생 식물에 속하고, 해바라기 모양의 꽃이 피며, 뿌리가 마치 감자와 비슷하다 하여 돼지감자라고 부른다. 잎은 밑에서는 마주나고 위에서는 어긋나며 긴 타원형으로 가장자리에는 톱니가 있다. 꽃은 황색으로 9~10월에 피는데 지름 8㎜ 정도의 노란 두상화이며 가장자리에는 10개 이상의 설상화가 달리는 특징이 있다. 돼지감자는 최근 그 추출물에 다량의 페놀성 화합물이 함유되어 있어 강력한 항산화 효과를 지니고 있는 것으로 규명된 바 있다. 또한, 돼지감자는 독성이 없고, 혈당을 안정시키는 항당뇨 활성을 갖고 있는 것으로 알려져 있다.In the present invention, "pig potato ( Helianthus tuberosus )" belongs to a year-old plant, a sunflower-shaped flower blooms, and the root is called a pork potato because it is similar to a potato. Leaves face each other at the bottom, alternate at the top, and are long ovals with serrated edges. The flower is yellow and blooms in September-October. It is a yellow head flower with a diameter of about 8 mm, and there are more than 10 snow flower at the edge. Pork potato has recently been identified as having a strong antioxidant effect because its extract contains a large amount of phenolic compounds. In addition, it is known that pork potatoes are non-toxic and have antidiabetic activity to stabilize blood sugar.
구체적으로, 돼지감자의 이러한 항당뇨 활성은 돼지감자의 세포벽 안에 저장된 난소화성 식이 섬유인 이눌린에 의한 것으로 이해되고 있다. Specifically, this antidiabetic activity of pork potatoes is understood to be due to inulin, which is an indigestible dietary fiber stored in the cell wall of pork potatoes.
상기 “이눌린”은 다당류의 일종이기 때문에 중합도가 다양한데, 중합도 차이에 따라 소화흡수율, 감미도, 수분 결합력 및 장내 미생물 활동에 끼치는 영향이 다른 것으로 알려져 있다. 이눌린은 난소화성 특징을 가져 탄수화물대사에 관여함으로써 영양소의 흡수와 소화를 지연시키고, 포만감과 열량밀도에 영향을 줌으로써 효과적인 체중 감소에 도움을 주는 물질로 작용한다. 혈당 조절 호르몬인 인슐린(insulin)과 글루카곤(glucagon)의 분비가 원활하지 못한 당뇨병 환자들에게는 혈당 수준의 조절이 가장 중요한 부분이기 때문에 당뇨병 환자들에게는 감미를 내면서도 혈당 수준에 큰 영향을 끼치지 않는 이눌린의 섭취가 권장되고 있다.Since the "inulin" is a type of polysaccharide, the degree of polymerization is varied, and it is known that the effect on digestion absorption, sweetness, water binding ability and intestinal microbial activity is different depending on the degree of polymerization. Inulin has indigestible properties and acts as a substance that helps effective weight loss by delaying the absorption and digestion of nutrients by participating in carbohydrate metabolism, and affecting satiety and caloric density. Because the control of blood sugar levels is the most important part for diabetics in which the secretion of the blood sugar control hormones insulin and glucagon is not smooth, it is sweet for diabetics but does not significantly affect blood sugar levels. Inulin is recommended.
본 발명에서 “우엉”은 쌍떡잎식물 초롱꽃목 국화과의 두해살이풀로서, 우엉 뿌리에는 피로 회복, 면역력 증진, 혈당 저하, 혈중 지방 감소 등의 기능이 있다고 알려진 사포닌이 풍부하다. 또한 우엉차에는 체내 중성지방과 콜레스테롤을 억제하고 HDL-콜레스테롤(High Density Lipoprotein Cholesterol) 함량을 증가시킨다고 알려진 생리활성물질인 플라본(flavone)이 함유되어 있는 것으로 알려져 있다.In the present invention, "burdock" is a biennial plant of the dicotyledonous plant Chrysanthemum family, and the burdock root is rich in saponins, which are known to have functions such as fatigue recovery, immunity enhancement, blood sugar reduction, and blood fat reduction. In addition, burdock tea is known to contain flavones, a bioactive substance known to inhibit triglycerides and cholesterol in the body and increase HDL-cholesterol (High Density Lipoprotein Cholesterol) content.
또한, 상기 우엉은 다른 채소에 비하여 수분 함량이 적은 대신 당질의 함량이 높으며, 그 대부분이 이눌린의 형태로 존재하므로 당뇨병 환자에게 매우 좋다고 알려져 있다.In addition, the burdock is known to be very good for diabetics since it has a lower water content than other vegetables, but a higher sugar content, and most of it exists in the form of inulin.
본 발명에서 부재료 혼합 추출물의 제조에 이용되는 부재료들은 이눌린이 많은 식품인 밀, 양파, 바나나, 마늘, 아스파라거스, 검은콩, 가지, 고추, 마늘 또는 여주를 사용할 수 있다. 구체적으로 본 발명에서는 마카, 우엉, 돼지감자, 대추, 감초, 생강 및 계피를 사용하였으나, 이에 제한되는 것은 아니다.In the present invention, the subsidiary materials used in the preparation of the subsidiary mixture extract may be wheat, onion, banana, garlic, asparagus, black beans, eggplant, pepper, garlic, or bitter gourd, which are foods rich in inulin. Specifically, in the present invention, maca, burdock, pork potato, jujube, licorice, ginger and cinnamon are used, but are not limited thereto.
본 발명의 용어 "식품"은 육류, 소시지, 빵, 초콜릿, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 환류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알코올음료, 비타민 복합제 및 건강 기능식품 등이 있으며, 통상적인 의미에서의 식품을 모두 포함한다.The term "food" of the present invention refers to meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, reflux, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcohol There are beverages, vitamin complexes, and health functional foods, and all foods in the usual sense are included.
구체적으로, 본 발명의 식품조성물은 액상차 또는 환의 형태일 수 있지만, 이에 제한되지 않는다.Specifically, the food composition of the present invention may be in the form of a liquid tea or a ring, but is not limited thereto.
본 발명의 식품은 당업계에서 통상적으로 사용되는 방법에 의하여 제조 가능하며, 상기 제조시에는 당업계에서 통상적으로 첨가하는 원료 및 성분을 첨가하여 제조할 수 있다. 또한 상기 식품의 제형 또한 식품으로 인정되는 제형이면 제한 없이 제조될 수 있다.The food of the present invention can be prepared by a method commonly used in the art, and during the production, raw materials and ingredients commonly added in the art may be added to prepare it. In addition, the formulation of the food may be prepared without limitation as long as it is a formulation recognized as a food.
상기 식품조성물은 생리학적으로 허용 가능한 담체를 추가로 포함할 수 있는데, 담체의 종류는 특별히 제한되지 않으며 당해 기술 분야에서 통상적으로 사용되는 담체라면 어느 것이든 사용할 수 있다. 또한, 상기 조성물은 식품 조성물에 통상 사용되어 냄새, 맛, 시각 등을 향상시킬 수 있는 추가 성분을 포함할 수 있다. 예들 들어, 비타민 A, C, D, E, B1, B2, B6, B12, 니아신(niacin), 비오틴(biotin), 폴레이트(folate), 판토텐산(panthotenic acid) 등을 포함할 수 있다. 또한, 아연(Zn), 철(Fe), 칼슘(Ca), 크롬(Cr), 마그네슘(Mg), 망간(Mn), 구리(Cu), 크륨(Cr) 등의 미네랄을 포함할 수 있다. 또한, 라이신, 트립토판, 시스테 인, 발린 등의 아미노산을 포함할 수 있다. 또한, 상기 조성물은 방부제(소르빈산 칼륨, 벤조산나트륨, 살리실산, 데히드로초산나트륨 등), 살균제(표백분 과 고도 표백분, 차아염소산나트륨 등), 산화방지제(부틸히드록시아니졸(BHA), 부틸히드록시톨류엔(BHT) 등), 착색제(타르색소 등), 발색제(아질산 나트륨, 아초산 나트륨 등), 표백제(아황산나트륨), 조미료(MSG 등), 감미료(둘신, 사이클레메이트, 사카린, 나트륨 등), 향료(바닐린, 락톤류 등), 팽창제(명반, D-주석산수소칼륨 등), 강화제, 유화제, 증점제(호료), 피막제, 검기초제, 거품억제제, 용제, 개량제 등의 식품 첨가물(food additives)을 포함할 수 있다. 상기 첨가물은 식품의 종류에 따라 선별되고 적절한 양으로 사용될 수 있다.The food composition may further include a physiologically acceptable carrier, and the type of carrier is not particularly limited, and any carrier commonly used in the art may be used. In addition, the composition may include additional ingredients that are commonly used in food compositions to improve smell, taste, vision, and the like. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, and the like may be included. In addition, minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr) may be included. In addition, amino acids such as lysine, tryptophan, cysteine, and valine may be included. In addition, the composition includes preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching and highly bleaching, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisol (BHA), butylhydroxy Toluene (BHT), etc.), colorants (tar colors, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleach (sodium sulfite), seasonings (MSG, etc.), sweeteners (dulsin, cyclamate, saccharin, sodium, etc.) ), flavoring (vanillin, lactones, etc.), expanding agents (alum, D-potassium hydrogen stannate, etc.), reinforcing agents, emulsifying agents, thickening agents (thickening agents), coating agents, gum base agents, foam inhibitors, solvents, improving agents, etc. additives). The additive may be selected according to the type of food and used in an appropriate amount.
본 발명의 식품 조성물의 일 예로 음료 조성물으로 사용될 수 있으며, 이 경우 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로 함유할 수 있다. 상술한 천연 탄수화물은 포도당, 과당과 같은 모노사카라이드; 말토스, 슈크로스와 같은 디사카라이드; 덱스트린, 사이클로덱스트린과 같은 폴리사카라이드; 자일리톨, 소르비톨, 에리트리톨 등의 당알콜일 수 있다. 감미제는 타우마틴, 스테비아 추출물과 같은 천연 감미제; 사카린, 아스파르탐과 같은 합성 감미제 등을 사용할 수 있다.As an example of the food composition of the present invention, it may be used as a beverage composition, and in this case, it may contain various flavoring agents or natural carbohydrates, etc. as an additional component like a conventional beverage. The natural carbohydrates described above include monosaccharides such as glucose and fructose; Disaccharides such as maltose and sucrose; Polysaccharides such as dextrin and cyclodextrin; It may be a sugar alcohol such as xylitol, sorbitol, and erythritol. Sweeteners include natural sweeteners such as taumatin and stevia extract; Synthetic sweeteners such as saccharin and aspartame can be used.
상기 외에 음료 조성물은 여러가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산, 펙트산의 염, 알긴 산, 알긴산의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올 또는 탄산 화제 등을 함유할 수 있다. 그 밖에 천연 과일주스, 과일주스 음료, 또는 야채 음료의 제조를 위한 과육을 함유할 수 있으며, 이러한 성분은 독립적으로 또는 혼합하여 사용할 수 있다.In addition to the above, beverage compositions include various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid, salts of pectic acid, alginic acid, salts of alginic acid, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol Or it may contain a carbonation agent and the like. In addition, it may contain flesh for the manufacture of natural fruit juice, fruit juice beverage, or vegetable beverage, and these ingredients may be used independently or in combination.
본 발명의 또 다른 측면은, a) 굼벵이 100중량부 기준으로 플라보르자임(Flavourzyme) 0.1 내지 10중량부, 알칼라아제(Alcalase) 0.1 내지 10중량부 및 물 500 내지 1900중량부를 혼합하고, 45 내지 65℃ 온도에서 저온 추출하여 굼벵이 식품조성물을 제조하는 단계;In another aspect of the present invention, a) 0.1 to 10 parts by weight of Flavourzyme, 0.1 to 10 parts by weight of Alcalase, and 500 to 1900 parts by weight of water are mixed based on 100 parts by weight of slugs, and 45 Preparing a food composition slugs by low-temperature extraction at a temperature of from to 65°C;
b) 마카, 우엉, 돼지감자, 대추, 감초, 생강, 계피, 밀, 양파, 바나나, 아스파라거스, 검은콩, 가지, 고추, 마늘, 여주, 풋사과, 산수유, 새싹보리, 오미자, 구기자, 노니, 배, 흑마늘, 홍삼 및 도라지로 이루어진 군에서 선택된 하나 이상을 혼합하고 열수 추출하여 부재료 혼합 추출물을 제조하는 단계;b) Maca, Burdock, Pork Potato, Jujube, Licorice, Ginger, Cinnamon, Wheat, Onion, Banana, Asparagus, Black Bean, Eggplant, Red Pepper, Garlic, Litchi, Green Apple, Cornus, Sprout Barley, Omija, Goji, Noni, Pear , Black garlic, red ginseng and bellflower by mixing at least one selected from the group consisting of, and hot water extraction to prepare a subsidiary mixture extract;
c) 상기 a) 및 b) 단계예서 제조한 굼벵이 식품조성물 및 부재료 혼합 추출물을 혼합하고 열수 추출하는 단계; 및c) mixing the mixed extract of the slugs food composition and subsidiary material prepared in steps a) and b) and extracting hot water; And
d) 상기 추출물을 가열하여 멸균처리 하는 단계;를 포함하는 당뇨병 예방 또는 개선용 식품조성물의 제조방법을 제공한다. It provides a method for preparing a food composition for preventing or improving diabetes comprising; d) heating the extract to sterilize it.
구체적으로, 상기 b) 단계는 굼벵이 중량을 100중량부 기준으로 할 때, 각각의 부재료를 10 중량부 내지 1000 중량부로 혼합한 것일 수 있으며, 더욱 구체적으로, 굼벵이 중량인 100중량부 기준으로, 마카 분말 10 내지 100중량부, 우엉은 100 내지 600중량부, 돼지감자는 50 내지 500중량부, 대추는 100 내지 600중량부, 감초는 50 내지 550중량부, 생강 10 내지 200중량부 및 계피 10 내지 200 중량부를 혼합한 것일 수 있고, 가장 구체적으로는 마카 분말 30 내지 70중량부, 우엉 300 내지 400중량부, 돼지감자 200 내지 300중량부, 대추 300 내지 350중량부, 감초 100 내지 150중량부, 생강 30 내지 60를 혼합하고 100℃에서 5시간동안 열수 추출하는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the step b) may be a mixture of 10 parts by weight to 1000 parts by weight of each subsidiary material when the weight of the slug is based on 100 parts by weight, and more specifically, based on 100 parts by weight of the slug, the maca 10 to 100 parts by weight of powder, 100 to 600 parts by weight of burdock, 50 to 500 parts by weight of pork potato, 100 to 600 parts by weight of jujube, 50 to 550 parts by weight of licorice, 10 to 200 parts by weight of ginger and 10 to cinnamon It may be a mixture of 200 parts by weight, and most specifically, 30 to 70 parts by weight of maca powder, 300 to 400 parts by weight of burdock, 200 to 300 parts by weight of pork potato, 300 to 350 parts by weight of jujube, 100 to 150 parts by weight of licorice, Ginger 30 to 60 may be mixed and extracted with hot water at 100° C. for 5 hours, but is not limited thereto.
본 발명의 일 실시예에서, 상기 a) 단계의 굼벵이 식품조성물은 흰점박이꽃무지 유충의 건조 분말 25g, 플라보르자임(Flavourzyme) 1.25g, 알칼라아제(Alcalase) 0.5g 및 물 225ml를 혼합하고, 50 내지 55℃ 온도에서 4시간동안 반응시켜 제조하였고, 상기 b) 단계는 마카 분말 14g, 우엉 94g, 돼지감자 60g, 대추 80g, 감초 28g 및 생강 12g, 계피 10g을 물 3,670ml와 함께 혼합하여 100℃에서 5시간동안 열수 추출하여 제조하였으며, 상기 c) 단계는 a) 단계에서 수득한 흰점박이꽃무지 유충의 효소처리액과 b) 단계에서 수득한 부재료 혼합 추출물 및 계피 10g을 혼합하여 100℃에서 1시간동안 열수 추출하였고, d) 단계에서 상기 추출물을 121℃에서 15분 동안 가열하여 멸균 처리하는 과정을 거쳐 당뇨병 예방 또는 개선용 액상차를 제조하였다.In one embodiment of the present invention, the slugs food composition of step a) is a mixture of 25 g of dry powder of white spotted radish larva, 1.25 g of Flavourzyme, 0.5 g of Alcalase, and 225 ml of water, and , Was prepared by reacting at a temperature of 50 to 55° C. for 4 hours, and the step b) was mixed with 14g of maca powder, 94g of burdock, 60g of pork potato, 80g of jujube, 28g of licorice and 12g of ginger, and 10g of cinnamon with 3,670ml of water It was prepared by hot water extraction at 100°C for 5 hours, and the step c) is 100°C by mixing the enzyme treatment solution of the white spotted radish larva obtained in step a) with the subsidiary mixture extract obtained in step b) and 10 g of cinnamon The extract was extracted with hot water for 1 hour at step d), and the extract was heated at 121° C. for 15 minutes to sterilize, thereby preparing a liquid tea for preventing or improving diabetes.
본 발명의 굼벵이 식품조성물은 흰점박이꽃무지 유충에 풍부한 단백질을 흡수에 용이한 아미노산 수준까지 분해함으로써 필수아미노산을 비롯한 각종 아미노산의 흡수 속도, 흡수 효율 및 체내 이용률을 높일 수 있다.The slugs food composition of the present invention can increase the absorption rate, absorption efficiency, and utilization rate in the body of various amino acids including essential amino acids by decomposing proteins abundant in white spotted radish larva to the level of amino acids that are easy to absorb.
또한, 아미노산 외에도 풍부한 각종 영양성분을 포함하는 흰점박이꽃무지 유충의 효소처리액과 이눌린이 풍부한 각종 부재료를 혼합하여 추출함으로써 우수한 당뇨병 예방 또는 개선 효과를 가지는 것을 특징으로 한다.In addition, it is characterized by having an excellent diabetes prevention or improvement effect by mixing and extracting the enzyme treatment solution of white spotted radish larvae containing various nutrients in addition to amino acids and various subsidiary materials rich in inulin.
나아가, 상기 흰점박이꽃무지 유충의 효소처리액 및 부재료의 혼합 추출물을 포함하는 액상차는 뛰어난 맛과 종합적인 선호도를 나타내어 꾸준한 음용을 기대할 수 있어 뛰어난 활용 가능성을 가질 수 있다.Furthermore, the liquid tea containing the mixed extract of the enzyme treatment solution and subsidiary materials of the white spotted radish larvae can have excellent taste and overall preference, so that steady drinking can be expected, so that it can have excellent utilization possibilities.
본 발명의 효과는 상기한 효과로 한정되는 것은 아니며, 본 발명의 상세한 설명 또는 청구범위에 기재된 발명의 구성으로부터 추론 가능한 모든 효과를 포함하는 것으로 이해되어야 한다.The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be deduced from the configuration of the invention described in the detailed description or claims of the present invention.
도 1은 굼벵이 열수추출과 효소추출에 따른 아미노산 함량 차이를 분석한 결과를 나타낸 것이다.1 shows the results of analyzing the difference in amino acid content according to hot water extraction and enzyme extraction of slugs.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by examples. However, the following examples are merely illustrative of the present invention, and the present invention is not limited by the following examples.
실시예 1. 굼벵이 효소처리액의 제조Example 1. Preparation of slug enzyme treatment solution
전문 사육농가에서 흰점박이꽃무지 유충(굼벵이)을 구입하여 3일간 금식시켜 배설물을 완전히 배출시키고, 이를 동결건조 후 분쇄하여 흰점박이꽃무지 유충의 분말을 제조하였다.White-spotted radish larvae (slugs) were purchased from specialized breeding farms and then fasted for 3 days to completely discharge the excrement, freeze-dried and pulverized to prepare powder of white-spotted radish larva.
계량에 앞서 70% 에탄올 분무기로 손을 소독하고, 상기 흰점박이꽃무지 유충의 건조 분말 25g, 플라보르자임(Flavourzyme) 1.25g, 알칼라아제(Alcalase) 0.5g 및 물 225ml를 혼합하여 자체 제작한 효소처리기에 투입하였다. Before weighing, disinfect hands with a 70% ethanol sprayer, and mix dry powder 25g, Flavourzyme 1.25g, Alcalase 0.5g, and water 225ml of the white spotted larva It was put into the enzyme treatment machine.
이후 효소처리기에서 상기 혼합물을 효소의 최적 온도인 50 내지 55℃ 온도에서 120 내지 150 RPM으로 4시간동안 반응시켜 흰점박이꽃무지 유충(굼벵이)의 효소처리액을 제조하였다.Thereafter, the mixture was reacted for 4 hours at 120 to 150 RPM at 50 to 55°C, which is the optimum temperature for the enzyme, to prepare an enzyme treatment solution of white spotted radish larva (slug).
비교예 1. 굼벵이 열수 추출물의 제조Comparative Example 1. Preparation of hot water extract of slugs
상기 실시예 1과 동일하게 흰점박이꽃무지 유충을 분말화한 후, 이를 효소처리 하지 않고 100℃에서 5시간동안 열수 추출하여 굼벵이 열수 추출물을 수득하였다.After powdering the white-spotted radish larvae in the same manner as in Example 1, it was extracted with hot water at 100° C. for 5 hours without enzymatic treatment to obtain a hot water extract of slugs.
실시예 2. 부재료 혼합 추출물의 제조Example 2. Preparation of mixed extract of submaterials
실시예 1에서 제조한 굼벵이 효소처리액과 혼합하기 위한 부재료 추출물을 제조하였다. 각 재료의 계량에 앞서 70%의 에탄올 분무기로 손을 소독하였다. A subsidiary material extract for mixing with the slugs enzyme treatment solution prepared in Example 1 was prepared. Hands were sanitized with a 70% ethanol spray prior to weighing each material.
실시예 1의 흰점박이꽃무지 유충의 건조 분말의 중량인 25g를 기준으로, 마카 분말은 14g, 우엉은 94g, 돼지감자는 60g, 대추는 80g, 감초 28g, 생강 12g 및 계피 10g를 계량하여 준비하였다.Based on the weight of the dry powder of the white spotted radish larvae of Example 1, based on the weight of 25g, maca powder 14g, burdock 94g, pork potato 60g, jujube 80g, licorice 28g, ginger 12g and cinnamon 10g prepared by weighing I did.
상기 계량된 부재료 중 계피를 제외한 마카, 우엉, 돼지감자, 대추, 감초 및 생강을 물 3,670ml와 함께 혼합하여 부직포망에 넣고, 100℃에서 5시간동안 열수 추출한 후 여과하여 부재료 혼합 추출물을 제조하였다.Of the measured subsidiary materials, maca, burdock, pork potato, jujube, licorice, and ginger, excluding cinnamon, were mixed with 3,670 ml of water, put into a nonwoven fabric, extracted with hot water at 100° C. for 5 hours, and filtered to prepare a mixed extract of sub materials. .
실시예 3. 굼벵이 효소처리액을 포함하는 액상차의 제조Example 3. Preparation of liquid tea containing slugs enzyme treatment solution
상기 실시예 1에서 수득한 흰점박이꽃무지 유충(굼벵이)의 효소처리액, 실시예 2에서 제조한 부재료 혼합 추출물 및 계피 10g을 혼합하여 100℃에서 1시간동안 열수 추출하였다.The enzyme treatment solution of the white spotted radish larvae (slugs) obtained in Example 1, the mixed extract of the subsidiary material prepared in Example 2, and 10 g of cinnamon were mixed and extracted with hot water at 100° C. for 1 hour.
이후, 상기 추출물을 121℃에서 15분 동안 가열하여 멸균처리된 액상차의 형태를 수득하였다.Thereafter, the extract was heated at 121° C. for 15 minutes to obtain a sterilized liquid tea form.
실험예 1. 추출 방법에 따른 아미노산 함량 차이 측정Experimental Example 1. Measurement of difference in amino acid content according to extraction method
추출 방법에 따라 흰점박이꽃무지 유충 단백질의 가수분해 정도가 얼마나 달라지는지 확인하기 위하여, 실시예 1의 굼벵이 효소처리액과 비교예 1의 굼벵이 열수추출물의 아미노산 함량 차이를 측정하였다.In order to confirm how much the degree of hydrolysis of the white spotted radish larvae protein varies according to the extraction method, the difference in amino acid content of the slugs enzyme treatment solution of Example 1 and the slugs hot water extract of Comparative Example 1 was measured.
구체적으로, 아미노산 함량 측정은 히타치 사(社)의 아미노산 분석기(Hitachi Amino Acid Analyzer)를 이용하여 이루어졌으며, 15개 아미노산의 함량을 분석하여 도 1 및 표 1에 나타내었다.Specifically, the amino acid content was measured using Hitachi's Amino Acid Analyzer, and the content of 15 amino acids was analyzed and shown in FIGS. 1 and 1.
상기 표 1 나타난 바와 같이, 효소로 처리한 실시예 1에서 모든 아미노산 함량이 현저히 높은 것을 확인할 수 있었으며, 특히 굵은 글씨로 표시된 필수아미노산에 해당하는 트레오닌(Thr), 발린(Val), 이소류신(Ile), 류신(Leu), 페닐알라닌(Phe), 라이신(Lys), 히스티딘(His) 및 아르기닌(Arg)의 함량 또한 현저히 높은 것을 확인하였다.As shown in Table 1 above, it was confirmed that the content of all amino acids was significantly high in Example 1 treated with enzymes, and in particular, threonine (Thr), valine (Val), and isoleucine (Ile) corresponding to essential amino acids indicated in bold letters , Leucine (Leu), phenylalanine (Phe), lysine (Lys), histidine (His) and arginine (Arg) content was also confirmed to be significantly high.
실험예 2. 당뇨병 개선효과 확인Experimental Example 2. Diabetes improvement effect confirmation
본 발명의 굼벵이 효소 추출액을 포함하는 액상차의 당뇨병 개선효과를 확인하기 위하여, α-아밀라아제(α-amylase) 및 α-글루코시다아제(α-glucosidase)의 저해활성을 측정하여 전분 분해억제 활성을 평가하였다. In order to confirm the diabetes improvement effect of the liquid tea containing the slug enzyme extract of the present invention, the inhibitory activity of α-amylase and α-glucosidase was measured to determine the starch decomposition inhibitory activity. Evaluated.
상기 α-아밀라아제는 Bacillus amyloiquifaciens에서 유래한 것이고, α-글루코시다아제는 Aspergillus niger 유래의 효소로서, 국내의 전분 가공업체(ApisBio Co. Deagu, Korea)로부터 구입하여 사용하였다.The α-amylase is derived from Bacillus amyloiquifaciens , and α-glucosidase is an enzyme derived from Aspergillus niger , and was purchased and used from a domestic starch processing company (ApisBio Co. Deagu, Korea).
α-아밀라아제(α-Amylase) 저해 활성은 Lim 등(J Korean Soc Appl Bio Chem, 48, 100-108)의 방법을 사용하였다. 시료 2.5μl와 50mM phosphate buffer(pH 6.8)로 희석한 α-아밀라아제(0.25U/ml) 25μl를 혼합하여 37℃에서 10분간 전처리한 후, 0.5% 수용성 녹말(Samchun Chemicals Co., Korea) 25μl를 가하여 37℃에서 10분간 반응하였다. 이후, 2N 아세트산 25μl를 가하여 반응을 정지시켰으며, 반응액에 0.75% KI/I2 용액 10μl를 가하여 발색하였다. 발색액은 540nm에서 흡광도를 측정하여 저해활성을 확인하였다.For α-amylase inhibitory activity, the method of Lim et al. (J Korean Soc Appl Bio Chem, 48, 100-108) was used. 2.5 μl of the sample and 25 μl of α-amylase (0.25 U/ml) diluted with 50 mM phosphate buffer (pH 6.8) were mixed and pretreated at 37° C. for 10 minutes, and then 25 μl of 0.5% water-soluble starch (Samchun Chemicals Co., Korea) was added. And reacted at 37° C. for 10 minutes. Thereafter, 25 μl of 2N acetic acid was added to stop the reaction, and 10 μl of a 0.75% KI/I2 solution was added to the reaction solution to develop color. The color developing solution was confirmed to have inhibitory activity by measuring absorbance at 540 nm.
α-글루코시다아제 저해활성은 Lim등(J Korean Soc Appl Bio Chem, 48, 100-108)의 방법을 이용하여 평가하였다. 시료 2.5μl와 50mM 초산 나트륨 완충액(sodium acetate buffer)(pH 5.6)로 희석한 α-글루코시다아제(0.25U/ml) 25μl를 혼합하여 37℃에서 10분간 전처리하고, 1mM pNPG 용액 25μl를 가하여 60℃에서 10분간 반응하였다. 이후, 1M NaOH 25μl를 가하여 반응을 정지시키고, 405nm에서 흡광도를 측정하여 β아밀라아제 저해활성과 동일한 방법으로 저해활성을 확인하였다.α-glucosidase inhibitory activity was evaluated using the method of Lim et al. (J Korean Soc Appl Bio Chem, 48, 100-108). 2.5 μl of sample and 25 μl of α-glucosidase (0.25 U/ml) diluted with 50 mM sodium acetate buffer (pH 5.6) were mixed, pretreated at 37°C for 10 minutes, and 25 μl of 1 mM pNPG solution was added to 60 It reacted for 10 minutes at °C. Thereafter, 25 μl of 1M NaOH was added to stop the reaction, and the absorbance was measured at 405 nm to confirm the inhibitory activity in the same manner as the β-amylase inhibitory activity.
상기한 방법을 통해 실시예 2에서 제조한 부재료 혼합 추출물, 실시예 3에서 제조한 액상차, 돼지감자 추출물 및 우엉 추출물을 대상으로 각각 전분 분해억제 활성을 측정하고, 그 결과를 표 2에 나타내었다.Through the method described above, the mixture extract prepared in Example 2, the liquid tea prepared in Example 3, the pork potato extract, and the burdock extract were measured for inhibiting starch decomposition, respectively, and the results are shown in Table 2. .
저해율(%)α-amylase
Inhibition rate (%)
저해율(%)α-glucosidase
Inhibition rate (%)
상기 표 2에 나타난 바와 같이, 실시예 3에서 제조한 액상차가 현저히 우수한 전분 분해억제 활성을 갖는 것을 확인하였다.돼지감자는 이눌린이 풍부하여 식후 혈당상승 억제 능력이 탁월하다고 알려져 있고, 우엉 또한 마찬가지로 이눌린이 풍부한 식품으로 알려져 있다. 상기 실험 결과에서 우엉 및 돼지감자 추출물 모두 α-아밀라아제 및 α-글루코시다아제 억제활성을 보유하여 전분 분해억제 활성을 갖는 것을 확인하였다.As shown in Table 2, it was confirmed that the liquid tea prepared in Example 3 had remarkably excellent starch decomposition inhibitory activity. Pork potatoes are known to have excellent ability to inhibit postprandial blood sugar increase due to abundant inulin, and burdock also likewise inulin Known for this rich food. From the above experimental results, it was confirmed that both burdock and porcine potato extracts possessed α-amylase and α-glucosidase inhibitory activity, thereby inhibiting starch degradation.
실시예 2의 부재료 혼합 추출물은 상기 우엉 및 돼지감자 외에도 마카, 대추, 감초, 생강을 추가로 혼합하고 추출한 것으로서, 돼지감자 또는 우엉 단일 추출물보다 종합적으로 우수한 전분 분해억제 활성을 가지는 것을 확인하였다.The mixed extract of the subsidiary material of Example 2 was obtained by further mixing and extracting maca, jujube, licorice, and ginger in addition to the burdock and pork potato, and it was confirmed that it has overall superior starch decomposition inhibitory activity than a single extract of pork potato or burdock.
또한, 실시예 3은 상기 실시예 2의 부재료 종합 추출물에 굼벵이 효소처리액과 계피를 추가로 혼합하여 제조한 액상차로서, 실시예 2의 종합 추출물에 비해 α-아밀라아제 및 α-글루코시다아제 활성 모두에서 현저한 상승효과를 가지는 것을 확인하였다.In addition, Example 3 is a liquid tea prepared by additionally mixing the subsidiary material composite extract of Example 2 with slugs enzyme treatment solution and cinnamon, compared to the composite extract of Example 2, α-amylase and α-glucosidase activity It was confirmed that all had a remarkable synergistic effect.
상기 실험 결과로부터 본 발명의 액상차가 우수한 α-아밀라아제 및 α-글루코시다아제 억제활성을 동시에 나타내는 것을 확인하였고, 이는 본 발명의 액상차를 지속적으로 음용하는 경우 당뇨의 예방 및 개선에 효과가 있다는 점을 시사한다.From the above experimental results, it was confirmed that the liquid tea of the present invention simultaneously exhibits excellent α-amylase and α-glucosidase inhibitory activities, which is effective in preventing and improving diabetes when continuously drinking the liquid tea of the present invention. Suggests.
실험예 3. 굼벵이 효소 추출물을 포함하는 액상차의 종합 선호도 평가 Experimental Example 3. Evaluation of overall preference of liquid tea containing slugs enzyme extract
본 발명의 굼벵이 효소 추출물을 포함하는 액상차의 종합 선호도를 평가하기 위하여 실시예 2, 실시예 3과 시중에서 구할 수 있는 액상차 2종(17종 혼합차 및 보리차)의 종합 선호도에 대한 비교 관능검사를 실시하였다.In order to evaluate the overall preference of liquid tea containing the slugs enzyme extract of the present invention, comparative sensory evaluation of the overall preference of Example 2 and Example 3 and two commercially available liquid teas (17 types of mixed tea and barley tea) Inspection was conducted.
상기 액상차에 대한 관능검사를 실시하기 위하여 30 ~ 50대의 성인남녀 24명을 선정하여 관능검사를 실시하였다.In order to perform a sensory test for the liquid tea, 24 adult men and women in their 30s to 50s were selected to perform a sensory test.
본 발명의 액상차에 대한 종합 선호도는 관능 테스트로서 색, 향, 맛, 식감(목넘김) 및 전체적인 선호도에 대해서 측정하였다. 시료에 대한 관능 특성이 다음 시료에 영향을 주지 않도록 하기 위해 각 시료의 검사 전에는 물로 입안을 헹구도록 하였다. 평점은 10점 평점법을 사용하였으며, 선호도가 높을수록 높은 점수를 주도록 하였다. 항목별로 각 3회 반복 평가하여 평균값을 구하였다. 그 결과는 하기 표 3에 나타내었다.The overall preference for the liquid tea of the present invention was measured for color, scent, taste, texture (thumbnail) and overall preference as a sensory test. To prevent the sensory properties of the sample from affecting the next sample, the mouth was rinsed with water before each sample was tested. A 10-point scoring method was used for the rating, and the higher the preference, the higher the score was given. Each item was evaluated repeatedly three times to obtain an average value. The results are shown in Table 3 below.
상기 표 3에 나타난 바와 같이, 본 발명의 실시예 2 및 실시예 3 모두 시중에서 높은 인기를 얻고 있는 액상차 제품과 비교할 때 유사한 정도의 선호도를 보이는 것을 확인하였다. 구체적으로, 실시예 3은 실시예 2의 부재료 혼합 추출물에 굼벵이 효소처리액 및 계피가 추가로 혼합됨에 따라 향과 맛에 있어 다소간에 변동이 있었고, 무게감이 증가하여 선호도가 감소하는 경향이 존재함을 확인하였다.As shown in Table 3, it was confirmed that both of Example 2 and Example 3 of the present invention showed similar degree of preference when compared to liquid tea products that are gaining high popularity in the market. Specifically, Example 3 showed some fluctuations in aroma and taste as the additive mixture extract of Example 2 was mixed with the slugs enzyme treatment solution and cinnamon, and the preference tended to decrease due to an increase in weight. Was confirmed.
그럼에도 불구하고 본 발명의 액상차는 전반적으로 7점 후반대의 높은 만족도를 나타내는 것을 확인하였다. 상기 실험 결과는 본 발명의 액상차를 지속적으로 꾸준히 음용할 수 있어, 아미노산 보충효과 뿐 아니라 당뇨병 예방 또는 개선 효과를 기대할 수 있음을 시사한다.Nevertheless, it was confirmed that the liquid tea of the present invention showed high satisfaction in the latter half of 7 points overall. The above experimental results suggest that the liquid tea of the present invention can be continuously and steadily consumed, so that not only the amino acid supplementation effect, but also diabetes prevention or improvement effect can be expected.
이러한 결과를 종합할 때, 본 발명의 액상차는 굼벵이 효소처리액을 포함함으로써 흡수가 용이한 저분자 단백질 및 아미노산을 쉽게 다량 섭취할 수 있고, 이눌린 등을 풍부하게 함유하는 부재료와의 종합적인 상승효과로 인하여 현저히 뛰어난 당뇨 억제효과를 가지는 것을 확인하였다. 나아가, 이러한 아미노산 보충효과 및 당뇨 억제효과를 가지면서도 전체적인 선호도가 크게 감소하지 않아 꾸준히 음용할 수 있어 뛰어난 활용 가능성을 가질 수 있음을 확인하였다.When summarizing these results, the liquid tea of the present invention can easily consume large amounts of low molecular weight proteins and amino acids that are easily absorbed by containing the slugs enzyme treatment solution, and has a comprehensive synergistic effect with subsidiary materials rich in inulin, etc. Therefore, it was confirmed that it has a remarkably excellent anti-diabetic effect. In addition, it was confirmed that the amino acid supplementation effect and diabetes suppression effect, but the overall preference did not decrease significantly, so that it can be steadily consumed and thus has excellent utilization potential.
전술한 본 발명의 설명은 예시를 위한 것이며, 본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 예를 들어, 단일형으로 설명되어 있는 각 구성 요소는 분산되어 실시될 수도 있으며, 마찬가지로 분산된 것으로 설명되어 있는 구성 요소들도 결합된 형태로 실시될 수 있다.The above description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains will be able to understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative and non-limiting in all respects. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as being distributed may also be implemented in a combined form.
본 발명의 범위는 후술하는 청구범위에 의하여 나타내어지며, 청구범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.The scope of the present invention is indicated by the claims to be described later, and all changes or modified forms derived from the meaning and scope of the claims and the concept of equivalents thereof should be construed as being included in the scope of the present invention.
Claims (10)
상기 가수분해 효소는 굼벵이 질량을 기준으로 알칼라아제(Alcalase) 0.1 내지 10중량부 및 플라보르자임(Flavourzyme) 0.1 내지 10중량부를 포함하는 것인, 굼벵이 식품조성물. Prepared by mixing the slugs and the hydrolytic enzyme, and adding 500 to 1900 parts by weight of water of the slug mass and reacting at 45 to 65°C,
The hydrolyzed enzyme is alcalase (Alcalase) 0.1 to 10 parts by weight and Flavourzyme (Flavourzyme) 0.1 to 10 parts by weight, based on the mass of the slugs containing the food composition.
상기 굼벵이는 흰점박이꽃무지 유충인 것인, 굼벵이 식품조성물.The method of claim 1,
The slugs are white spotted flowers radish larvae, slugs food composition.
상기 가수분해 효소는 프로테아제(Protease) 0.1 내지 10중량부 또는 뉴트라아제(Neutrase) 0.1 내지 10중량부를 추가로 더 포함하는 것인, 굼벵이 식품조성물.The method of claim 2,
The hydrolytic enzyme further comprises 0.1 to 10 parts by weight of protease or 0.1 to 10 parts by weight of Neutrase, slugs food composition.
상기 식품조성물의 형태는 육류, 소시지, 빵, 초콜릿, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 환류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알코올음료, 비타민 복합제 및 건강 기능식품으로 이루어진 군에서 하나 이상 선택된 것인, 굼벵이 식품조성물.The method of claim 1,
The form of the food composition is meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, reflux, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, One or more selected from the group consisting of vitamin complexes and health functional foods, slugs food composition.
상기 굼벵이 식품조성물에 더하여,
마카, 우엉, 돼지감자, 대추, 감초, 생강, 계피, 밀, 양파, 바나나, 아스파라거스, 검은콩, 가지, 고추, 마늘, 여주, 풋사과, 산수유, 새싹보리, 오미자, 구기자, 노니, 배, 흑마늘, 홍삼 및 도라지로 이루어진 군에서 선택된 하나 이상의 추출물을 추가로 포함하는 것인, 굼벵이 식품조성물.The method of claim 1,
In addition to the slugs food composition,
Maca, burdock, pork potato, jujube, licorice, ginger, cinnamon, wheat, onion, banana, asparagus, black beans, eggplant, red pepper, garlic, bitter gourd, green apple, cornus, sprout barley, schisandra chinensis, goji berry, noni, pear, black garlic , Red ginseng and bellflower that further comprises one or more extracts selected from the group consisting of, slugs food composition.
상기 식품조성물이 액상차의 형태인 것인, 굼벵이 식품조성물.The method of claim 5,
The food composition is in the form of a liquid tea, slugs food composition.
상기 굼벵이 식품 조성물을 포함하고,
마카, 우엉, 돼지감자, 대추, 감초, 생강, 계피, 밀, 양파, 바나나, 아스파라거스, 검은콩, 가지, 고추, 마늘, 여주, 풋사과, 산수유, 새싹보리, 오미자, 구기자, 노니, 배, 흑마늘, 홍삼 및 도라지로 이루어진 군에서 선택된 하나 이상의 분말을 추가로 혼합하여 제조한 것인, 환 형태의 식품조성물.The method of claim 1,
Containing the slug food composition,
Maca, burdock, pork potato, jujube, licorice, ginger, cinnamon, wheat, onion, banana, asparagus, black beans, eggplant, red pepper, garlic, bitter gourd, green apple, cornus, sprout barley, schisandra chinensis, goji berry, noni, pear, black garlic , Red ginseng and bellflower, which is prepared by further mixing one or more powders selected from the group consisting of, ring-shaped food composition.
상기 굼벵이 식품조성물은 당뇨병의 예방 또는 개선용인 것인, 식품조성물.The method according to any one of claims 1 to 5,
The slugs food composition is for preventing or improving diabetes, food composition.
상기 식품 조성물은 굼벵이 중량인 100중량부 기준으로, 마카 분말 10 내지 100중량부, 우엉은 100 내지 600중량부, 돼지감자는 50 내지 500중량부, 대추는 100 내지 600중량부, 감초는 50 내지 550중량부, 생강 10 내지 200중량부 및 계피 10 내지 200 중량부를 혼합하고 열수 추출하여 제조한 것인, 당뇨병 예방 또는 개선용 식품조성물.The method of claim 5,
The food composition is based on 100 parts by weight of slugs, 10 to 100 parts by weight of maca powder, 100 to 600 parts by weight of burdock, 50 to 500 parts by weight of pork potato, 100 to 600 parts by weight of jujube, 50 to licorice 550 parts by weight, 10 to 200 parts by weight of ginger and 10 to 200 parts by weight of cinnamon are mixed and prepared by hot water extraction, a food composition for preventing or improving diabetes.
b) 마카, 우엉, 돼지감자, 대추, 감초, 생강, 계피, 밀, 양파, 바나나, 아스파라거스, 검은콩, 가지, 고추, 마늘, 여주, 풋사과, 산수유, 새싹보리, 오미자, 구기자, 노니, 배, 흑마늘, 홍삼 및 도라지로 이루어진 군에서 선택된 하나 이상을 혼합하고 열수 추출하여 부재료 혼합 추출물을 제조하는 단계;
c) 상기 a) 및 b) 단계예서 제조한 굼벵이 식품조성물 및 부재료 혼합 추출물을 혼합하고 열수 추출하는 단계; 및
d) 상기 추출물을 가열하여 멸균처리 하는 단계;를 포함하는 당뇨병 예방 또는 개선용 식품조성물의 제조방법.a) 0.1 to 10 parts by weight of Flavourzyme, 0.1 to 10 parts by weight of Alcalase and 500 to 1900 parts by weight of water based on 100 parts by weight of slugs were mixed, and extracted at a low temperature at a temperature of 45 to 65°C. Preparing a slug food composition;
b) Maca, Burdock, Pork Potato, Jujube, Licorice, Ginger, Cinnamon, Wheat, Onion, Banana, Asparagus, Black Bean, Eggplant, Red Pepper, Garlic, Litchi, Green Apple, Cornus, Sprout Barley, Omija, Goji, Noni, Pear , Black garlic, red ginseng and bellflower by mixing at least one selected from the group consisting of, and hot water extraction to prepare a subsidiary mixture extract;
c) mixing the mixed extract of the slugs food composition and subsidiary material prepared in steps a) and b) and extracting hot water; And
d) heating the extract to sterilize the method for preparing a food composition for preventing or improving diabetes comprising.
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| KR20220107800A (en) * | 2021-01-26 | 2022-08-02 | 농업회사법인 유한회사 송담아인푸드 | A process for the preparation of cicada larva cookie containing sprout barley ginseng and cicada larva cookie containing sprout barley ginseng prepared therefrom |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101852840B1 (en) | 2018-01-02 | 2018-04-27 | 주식회사 한미양행 | Hepatoprotective composition comprising enzyme treated larva |
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| KR101852840B1 (en) | 2018-01-02 | 2018-04-27 | 주식회사 한미양행 | Hepatoprotective composition comprising enzyme treated larva |
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| KR20220107800A (en) * | 2021-01-26 | 2022-08-02 | 농업회사법인 유한회사 송담아인푸드 | A process for the preparation of cicada larva cookie containing sprout barley ginseng and cicada larva cookie containing sprout barley ginseng prepared therefrom |
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