KR20030026939A - The effective tea compositions with guava leaf as chief element for remedy against diabetes, obesity and aging, and functional foods - Google Patents

Abstract

PURPOSE: Provided are a tea composition containing as active ingredient, guava leaves for treating diabetes and obesity, and preventing aging, and a health food containing the same. Particularly, the tea composition contains, as active ingredient, guava leaves and as side ingredients, mulberry leaves, Polygonatum odoratum var. pluriflorum., and Ganoderma Lucidum(FR) Karst. Therefore, it decrease blood glucose level, inhibits weight gain, protects liver and has anti-aging effect. CONSTITUTION: The tea composition characteristically consists of 10.0-60.0 wt.% of guava leaves, 30.0-50.0 wt.% of mulberry leaves, 0.01-5.0 wt.% of Polygonatum odoratum var. pluriflorum., 0.01-5.0 wt.% of Ganoderma Lucidum(FR) Karst. It further contains at least one of medicinal herb selected from the group consisting of Cormus offcinalis, Schisandra chinensis BAILL., Salvia miltorrhiza Bunge., red ginseng, steamed and dried Rehmannia glutinosa, Inula britannica var. chinensis., Cervs nippon, Houttuynia Cordata, Chrysanthemum indicum L., unpolished rice and licorice root, and at least one selected from the group consisting of peppermint, lemon balm, thyme, rosemary, lavender, sage, teatree, lemon scented verbena, apple powder and guava fruits.

Description

The effective tea compositions with guava leaf as chief element for remedy against diabetes, obesity and aging, and functional foods}

The present invention relates to a manufacturing method and a health food for a purpose-matched tea having a guava leaf as a main component, and more specifically, a guava leaf having a diabetes treatment effect, an obesity improvement effect, and an anti-aging effect as a main component. To improve the total phenol content through the pre-processing and to maintain a distinctive taste, but less bitter taste tea relates to a health food using the same.

Recently, with the development of industrial society and changes in dietary habits, high-fat fast food and meat consumption are becoming more common, and chronic adult patients such as hyperlipidemia, arteriosclerosis, high blood pressure, diabetes, etc., in which fat is formed in the human body are rapidly increasing. have. In particular, diabetes is a complication that causes cancer, kidney and circulatory diseases, arteriosclerosis, and blindness. As a result, the mortality rate continues to increase worldwide (Mann, JI, The Lancet, 360: 783-789, 2002). Symptoms of diabetes may vary, but typically include Daum, Polyuria, and Dasik. Because of the high blood sugar level in blood pressure, glucose and large amounts of water are excreted by osmotic pressure in urine. Thirst or hunger can cause you to eat a lot of food.

Diabetes is largely classified into insulin-dependent diabetes (type 1) and insulin-independent diabetes (type 2). Type 1 diabetes, also known as pediatric diabetes, is caused mainly by young people, including children, due to genetic and environmental causes, and causes severe insulin deficiency due to the destruction of beta cells, which are pancreatic insulin secreting cells, and diabetic acidosis. It is also found to be a serious condition. Type 2 diabetes, called adult type diabetes, occurs mainly in adults over 40 years of age, and accounts for most of the diabetic patients in Korea. In addition, the production of insulin in the pancreatic beta cells, or the lack of insulin recognition of the cells are caused by the recent economic growth and changes in eating habits, high-fat, high-calorie food and stress and lack of exercise are major factors have. Due to the dietary composition of Korean people, the sugar content is 50-70%, the highest in calories, and rice is a staple food, so the intake of starch is particularly high among sugars. Starch is decomposed into disaccharides or trisaccharides by amylase, and the blood glucose is increased by being broken down and absorbed into glucose, a monosaccharide by alphaglycosidase in the small intestine. Currently, the drug is limited to sulfonylureas, biguanides, oral hypoglycemic agents, and insulin injections. Recently, research has been conducted to search for substances with pharmacological effects from safe natural products rather than drugs synthesized for the treatment of diabetes mellitus, and 400 kinds of wild edible plants have been reported to be effective in treating diabetes (Bailey, CJ, Day, C., Diabetic Care, 12; 553-564, 1989), most of which have not yet been demonstrated for their pharmacological efficacy or physiological mechanisms. However, much attention has been focused, and a number of research papers have been published on antioxidant and hypoglycemic effects.

Guava, which has recently been the subject of interest in health foods, is a tropical plant belonging to the family of grapes, originated from the alpine region of Central America, and the former Inca people cultivated and enjoyed it in the alpine region, and enjoyed not only pollen plants but also leaves, bark and berries. It was used for medicinal purposes. In particular, guava is used to prevent and treat pathological scurvy caused by vitamin C deficiency in Asia and Africa (Watt, JM, E & S Livingstone, London, pp. 789-799). It has strong antibacterial activity against food poisoning bacteria that cause mechanical disorders (Vieira, RHSF, et al., Rev. Inst. Med. Trop. S. Paulo, 43; 145-148, 2001). In addition, in Bolivia, Egypt, India, and China, guava leaves have been used to treat colds and tuberculosis as treatments, anti-inflammatory and hemostatic agents, and quercetin and its glycosides, which are considered active in Mexico, have been studied to stop diarrhea. In addition, a number of clinical trials in rats and humans have been reported to have a hypoglycemic effect (Deguchi, Y., et al., Nippon Nogeikagaku Kaishi, 72: 923-931, 1998). Tannins enhance the metabolism of cells, improve pancreatic function, and promote insulin secretion and insulin function. In addition, guava leaf extracts completely inhibit amylase activity at a concentration of 1 mg / ml. It has been reported to suppress the blood glucose level in the invitro experiments of diabetic rats (Takashita, ぃ の う え, 食品 と 開發, 33, (9); 42-44), and in addition to the treatment of atopic dermatitis It is also known to have a whitening effect. Studies on the composition of guava leaves have been reported to include sesquiterpene, triterpenoid, flavonoid, coumarin, alkaloid, and tannin.

In Korea, the cultivation method was studied in earnest from 1991, and it succeeded indigenization in Jeju and Gyeonggi-do areas, but it is used for ornamental purposes or only fruit is consumed.

Accordingly, an object of the present invention is to provide a healthy tea having excellent blood sugar lowering effect and skin beauty effect rich in nutrients such as polyphenol, vitamin C, and iron by using guava leaf or fruit as a main ingredient.

Another object of the present invention is to provide a capsule, tablets (tablets), extracts, and health foods having excellent blood sugar lowering and skin beauty effects using the guava leaf or fruit as a main ingredient.

Therefore, the technical problem to be achieved in the present invention is to use guava leaf or fruit as the main raw material, including the upper lobe and the round oleum having anti-cancer and hypoglycemic action, and reinforces the function, including the ganoderma lucidum having anti-aging effect and liver protection effect Characterized by mixing peppermint, lemon balm, brown rice, etc. for flavor and flavor, and functional health foods such as tea, liquid tea, beverages, granules, and tablets that can contribute to health promotion by preventing modern adult diseases. The purpose is to provide.

Hereinafter, the configuration and operation of the present invention will be described in detail.

1 is a graph of the change in total phenolic compound content according to pretreatment conditions

(Total phenolic compound content in 100 ml of extract solution when 5 g of guava leaf is extracted with 100 ml of distilled water)

2 is a graph of the change of electron donating ability according to pretreatment conditions

(Electrodonating ability using 0.1 ml of extraction solution when 5 g of guava leaf was extracted with 100 ml of distilled water)

The present invention comprises the steps of analyzing the physicochemical characteristics according to the pretreatment conditions of the guava leaf is the main component; Analyzing the effect of drying conditions; Manufacturing a tea bag; Consists of manufacturing capsules and tablets.

Guava is mainly used for leaves or fruits. Comparing the composition of fresh and dried leaves and the composition of the fruit, the raw leaves contain more vitamin C than in the fruit, and the total phenol content in the fresh and dried leaves is also fruit. It was about 200 times larger than that. Other physical and chemical properties are shown in Table 1.

As can be seen from the results of Table 1, the raw leaves showed a relatively high content in vitamin C and total phenolic content, but since the polyphenols have the main physiological activity including the hypoglycemic effect of guava leaf, hypoglycemic effect, obesity As a product for improving effect and anti-aging effect, it is preferable to use raw leaves rather than fruits, and more preferably to use dried leaves having the highest polyphenol content.

The present invention will be described in detail through the following examples. However, the following examples are illustrative of the invention and do not limit the scope of the invention.

(Example 1): Physicochemical Properties According to Pretreatment Conditions of Guava Leaf

When guava leaves were dried, roasted, steamed and fermented, and dried and roasted, the guava leaf, which had been dried and roasted, showed strong astringent taste and freshness. Sensory quality was found to be better than other treatments. Therefore, the change of physicochemical properties when 12, 24, 36, 48 hr was treated at 40, 50, 60, 70 ° C during fermentation, and decay time at 30 sec, 1 min, 3 min, 5 min Changes in physicochemical properties when the chemical properties and the steaming time were set to 30 sec, 1 min, 3 min, and 5 min were investigated.

① Change of total phenolic compound content

The total phenolic compound content change with the pretreatment temperature and time of guava leaf is shown in FIG. In other words, in the case of fermented leaves, the temperature increased and the length decreased. It is thought that phenolic substances such as tannins of guava leaf were insoluble and decreased as the temperature increased and time increased during fermentation. Poached leaves were slightly decreased with time, but there was no difference in the case of steamed leaves with time.

② Change of electron donating ability

Studies on natural antioxidants that are beneficial to humans have been conducted for a long time, and most natural antioxidants are plant-based substances, mainly known as polyphenolic substances. The role of free radical scavenger among the polyphenolics antioxidants in plants is mainly considered as the electron donor. In the electron donating ability of the guava leaf, as shown in Figure 2 fermented leaf was higher as the fermentation temperature was higher, was increased as time increases at 40 ℃ and 50 ℃. At 60 ° C. and 70 ° C., there was a tendency to decrease with longer time. Poached and steamed leaves were higher than 90% in electron donating ability. This phenomenon is similar to the tendency of the total phenolic substances described above, it can be seen that the phenolic substance of guava leaf affects the electron donating ability.

③ change in sensory quality

In the evaluation of physicochemical properties, the results of sensory evaluation by five-point scoring method were examined to determine the quality characteristics of 60 ° C, 12-hour fermented leaves and untreated dried leaves, dried leaves after 1-minute decay, and dried leaves after 1-minute steaming. Table 2 shows.

After drying and steaming, the dried leaves were generally higher than the dried leaves after fermentation, but the score was low due to the astringent taste. In terms of fragrance, the treatment of 1 min and 1 min was better. Therefore, the pretreatment condition of guava leaf is preferably carried out for about 1 minute.

Example 2 Influence by Drying Conditions

After poking, the drying temperature was dried at 50 ° C. and 60 ° C. to prepare a tea bag, and then 100 ml of 90 ° C. water was poured into one tea bag (1.5 g), followed by extraction for 1 minute to measure the soluble solids content and the total phenolic compound content. The results are shown in Table 3. Drying at 60 ° C was higher for soluble solids content, and the two sections were similar for total phenolic compound content. As a result, there was no significant change in the total phenolic compound content of guava leaf even if dried at 60 ℃.

Example 2 Preparation of Guava Leaf Tea Bag Tea

① Sensory test of tea bag tea by adding herbs

Guava leaf was mixed with herbs to prepare teabag tea, and sensory evaluation was performed. The results are shown in Table 4.

In the herbal composition according to the present invention, one or more herbal plants selected from lemon balm, peppermint, thyme, rosemary, applemint and lavender, sage, tea tree, lemon thyme and lemon verbena can be added.

<Mixing conditions>

Sample 1: 100.0 wt% guava leaf

Sample 2: 90.0 wt% guava leaf + 10.0 wt% lemon balm

Sample 3: Guava Leaf 90.0 wt% + Peppermint 10.0 wt%

Sample 4: Guava Leaf 80.0 wt% + Lemon Balm 10.0 wt% + Peppermint 10.0 wt%

② Sensory Evaluation of Guava Leaf Tea Bag Tea with Addition of Brown Rice and Brown Rice

In general, the thirties and older people tend to prefer the delicious taste, so the tea bag tea was prepared by the addition of round gourd and stir-fried brown rice, which are known to be effective for diabetes in order to produce the delicious taste, and the results are shown in Table 5.

<Mixing conditions>

Sample 1: 100.0 wt% guava leaf

Sample 2: Guava leaf 60.0% by weight + Dongle 30.0% by weight

Sample 3: Guava Leaf 60.0 wt% + Brown Rice 30.0 wt%

Sample 3: Guava Leaf 60.0 wt% + Cornus 30.0 wt%

Sample 3: Guava leaf 60.0 wt% + Salvia 30.0 wt%

As a result, it was found to be superior to the no addition group in color, aroma, taste and overall acceptability. In particular, in the group added to the group, the overall taste was excellent due to the taste of the group.

③ direction to improve flavor

As a result of the experiments conducted to date, when adding herbs, round gourd, brown rice, etc., herbs have unique flavor and taste, but do not fit the taste of target layer, but round gourd and brown rice do not have better flavor than guava leaf alone. There was no difference in taste with brown rice. Therefore, in the present invention as an auxiliary composition effective in diabetes, lettuce, Ganoderma lucidum, cornus, Schisandra chinensis, Dansam, Geumbulcho, Sukjiwang, Red ginseng, Deer antler, Licorice, Persimmon leaf, Gugija, Eoseongcho, Macmundong, Astragalus, Brown root, Sewao, Corn and Chinese quince It is preferable to use any one or more selected from the group consisting of, any one selected from the group consisting of cornus, sweet ginseng, safflower seed, apple powder, and guava fruit in order to add a fresh taste and reduce the astringent taste in the step. Or it is preferable to use the above.

Example 3 Preparation of Capsule Using Guava Leaf

When the spray dried after the dried guava leaf is changed to a brown color, and the extraction and filtration process is complicated, in the present invention, the guava by using a hydrophilic pulverized drying method that can be easily used in the whole guava leaf Leaf powder capsules were prepared.

The manufacturing method of the dry powder is as follows.

<Guava Leaf Hydrolytic Crushing Drying>

① Input liquid: 5.835 kg, Production volume: 490 g

② Dextrin amount: 20% (584 g) of raw material

84% yield of Dextrin

③ Inlet temp .: 185 ℃

Out temp .: 89 ℃

Inverter meter: 53.6

Speed: 20,000 rpm

A capsule was prepared by adding magnesium stearate to prevent adhesion between carboxymethyl cellulose and powder in order to promote binding and disintegration to the dry matter.

<Mixing ratio>

Example 4 Preparation of Tablet Using Guava Leaf and Fruit

Guava leaf powder was prepared as in Example 3. Guava fruit was prepared in the following manner by using a hydro-wet spray drying method.

<Guava fruit water spray drying>

① Input liquid: 2.5 kg, Product output: 340 g

② Lactose amount: 30% (356 g) of extract Brix to raw material Brix

95% yield of lactose.

③ Inlet temp .: 185 ℃

Out temtp .: 89 ℃

Inverter meter: 53.6

Speed: 20,000 rpm

When grinding with a wet grinder, the seeds are ground to give a little sour taste, so it is preferable to use it after removing the seeds with a pulper during this work, and spray dry after grinding with a wet grinder.

<Tablet mixing condition>

Guava Leaf Powder: 25.14-40.0 wt%

Guava Fruit Powder: 8.14 ~ 23.0 wt%

Lactose: 1.80 wt%

CMC-Ca: 6.01 wt%

Magnesium stearate: 4.21 wt%

Vitamin C: 2.17 wt%

Mannitol: 4.33 wt%

The present invention contains a large amount of polyphenols including tannin, which is the main pharmacological component of guava leaf, and improves sensual palatability while maintaining the pharmacological function to make guava easily accessible by developing into guava leaf tea, capsules, tablets, etc. Diabetes prevention and obesity prevention effect can also be achieved by lowering blood sugar.

Claims (11)

Guava leaf tea and beverages comprising 10.0 to 60.0% by weight of guava leaf, 30.0 to 50.0% by weight of leaf, 0.01 to 5.0% by weight of oleander, and 0.01 to 5.0% by weight of ganoderma lucidum (A) One or more herbal medicines in the group of (a) Cornus, Schisandra chinensis, Red ginseng, Red ginseng, Sukjihwang, Geumbulcho, Deer Antler, Eoseongcho, Gamguk, Brown rice and Licorice group (b) Peppermint, Lemon balm, Thyme, Rosemary, Guava leaf tea and beverages, comprising one or more of lavender, sage, tea tree, lemon verbena, apple powder, guava fruit group The composition of claim 1, wherein the guava leaf is poached or roasted. 4. The composition of claim 3, wherein the guava leaf is subjected to a needle treatment for 1 to 5 minutes in warm water (80 to 95 ° C) by a needle treatment. The composition of claim 4, wherein the dehydrated guava leaf is dried for 6 to 7 hours at a temperature of 50 to 60 ℃. The composition of claim 3, wherein the guava leaf is roasted for 1-5 hours at a temperature of 100-130 ° C. The guava leaf is pulverized with a hydrowetting grinder, and dried, and then 50.0 to 90.0 wt% of guava leaf powder, carboxymethyl cellulose and magnesium stearate are added. Guava fruit is seeded with a hydrowetting grinder, pulverized, dried and dried, followed by 20.0 to 50.0% by weight of guava leaf powder and 5.0 to 30.0% by weight of guava fruit powder, lactose, CMC-Ca, magnesium stearate, vitamin C and A tablet manufacturing method comprising adding mannitol. Health food for the treatment of diabetes comprising the guava leaf of claim 1 as a main ingredient, and the ingredients of claim 2 as a minor ingredient. Health food for improving obesity, comprising guava leaf as described in claim 1 as a main ingredient, and as a minor ingredient as a component as described in claim 2 Anti-aging health food comprising the guava leaf of claim 1 as a main ingredient and the ingredients of claim 2 as a sub ingredient.