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Preparation method of anti-diabetic diet

An anti-diabetic and dietary technology, applied in the fields of application, food science, food ingredients, etc., can solve problems such as impact, small molecular weight, and bad for diabetics

Pending Publication Date: 2021-05-18
农业会社法人有限会社煐仁BIO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, when individual grains are fermented for the preparation of fermented foods, the molecular weight is too small, and the absorption power is too fast when ingested, which has adverse effects on diabetic patients.

Method used

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  • Preparation method of anti-diabetic diet
  • Preparation method of anti-diabetic diet
  • Preparation method of anti-diabetic diet

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0075] The present invention is administered to experimental mice for 11 weeks with the conditions of high-fat diet (HD), high-fat diet+3% barley (BR), high-fat diet+3% fermented barley (BR-F). An experiment on the changes in the body weight gain and insulin secretion of experimental mice by diet therapy for anti-diabetes.

[0076] Experimental results, such as Figure 5 and Figure 6 As shown, it was confirmed that in the BR-F control group administered with a high-fat diet + 3% fermented barley, body weight gain was low, blood sugar regulation ability, and insulin secretion were reduced.

experiment example 2

[0078] Divide 100 highly obese patients and diabetic patients into 25 groups according to gender and age group, and take the anti-diabetic diet prepared by the above-mentioned various steps for 11 weeks, and mark implementation, taste, and taste with 1-7 points. As a result of satisfaction surveys related to mouthfeel and satiety, the higher the satisfaction, the higher the mark score.

[0079] Experimental results, such as Figure 7 As shown, as a result of taking the anti-diabetic diet of the present invention for 11 weeks continuously by the survey subject group, it can be confirmed that the taste, texture, and satiety all provide satisfaction above the middle level, and in particular, in groups 2 to 4, the Satisfaction related to satiety is given the highest 7 points, and it can be confirmed that it is effective in improving diabetes and obesity.

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Abstract

The invention relates to an anti-diabetic diet composition and a preparation method thereof. The preparation method is characterized by comprising: a fermentation raw material preparation and mixing step: preparing a first fermentation raw material by fermenting white glutinous barley, angelica keiskei and allium macrostemon, and mixing a second fermentation raw material with the prepared first fermentation raw material at a prescribed weight ratio; a fermentation step: mixing a fermentation raw material in which the first fermentation raw material and the second fermentation raw material are mixed with a fermentation strain formed by saccharomyces cerevisiae, at a weight ratio of 2.5: 0.5, and performing fermentation at a temperature of 37 DEG C, so that the molecular weight of the fermentation raw material is 500-2000 kDa; a blending and drying step: blending the pretreated additional mixture according to a specified weight ratio and performing drying; and a food preparation step: preparing an anti-diabetic diet food by using a diet mixture and a diet mixture, and preparing the anti-diabetic diet food by mixing the diet mixture with the fermentation raw material and the additional mixture.

Description

technical field [0001] The present invention relates to dietary composition for anti-diabetes and its preparation method. In more detail, it relates to an anti-diabetic dietary composition and a preparation method thereof: by changing conditions such as time and temperature in the fermentation process, the molecular weight of dietary fiber is adjusted to 500-2000kDa, so as to effectively apply the β of water-soluble dietary fiber -Glucan, to increase the water-soluble dietary fiber of white glutinous barley, improve the degree of preference to slowly absorb nutrients, maintain a sense of satiety, and provide a beneficial effect on improving diabetes. Background technique [0002] Generally, diabetes is a metabolic disease that lacks or cannot properly use insulin required when glucose, which is used as the energy source of the human body, is absorbed into the cells in the blood. When the fasting blood sugar is 126 mg / dl or higher or the glycated hemoglobin is 6.5% or higher ...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L19/00A23L19/10A23L11/00A23L33/185A23L33/135A23L33/21A23L33/22
CPCA23L7/104A23L19/01A23L19/105A23L11/07A23L33/185A23L33/135A23L33/21A23L33/22A23V2002/00A23V2200/328A23V2250/5116A23V2250/5114A23V2250/5488
Inventor 崔仁政姜笑美
Owner 农业会社法人有限会社煐仁BIO