Health soy sauce for preventing and treating diabetes

A technology for health-care soy sauce and diabetes, applied in the field of condiments, can solve the problems of no prevention, limited health-care effect, slowing down diseases, etc., and achieve the effects of increasing appetite, full flavor, and promoting sugar metabolism.

Inactive Publication Date: 2018-11-30
桂平市蒙圩镇火炎种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the soy sauces on the market are just simple condiments with table toppings, which have limited health effects. With the progress of society and the increasing material requirements of consumers, consumers have higher and higher requirements for soy sauce seasoning; However, the soy sauce currently on the market basically meets the basic requirements of color matching and seasoning, and has no effect on preventing, slowing down diseases, and strengthening the body; due to the pace of life of modern people and many bad eating habits, more and more modern people The occurrence of diseases such as diabetes, obesity, high blood pressure, etc.

Method used

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  • Health soy sauce for preventing and treating diabetes

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A health care soy sauce for preventing and treating diabetes, said soy sauce comprises 90% of base soy sauce and 10% of Chinese herbal medicine extract, and the total percentage is 100%, wherein,

[0038] The components of the Chinese herbal medicine extract are composed of the following parts by weight: 100 parts of kudzu root, 100 parts of TCS, 40 parts of Ophiopogon japonicus, 100 parts of raw land, 40 parts of schisandra chinensis, and 40 parts of licorice.

[0039] The basic soy sauce is prepared from the following raw materials in parts by weight: 40 parts of soybeans, 80 parts of glutinous rice, 30 parts of wheat, 3 parts of seasoning spices, 12 parts of table salt, 2 parts of citric acid and 35 parts of water.

[0040] The seasoning spice is made of the following raw materials in parts by weight: 3 parts of garlic, 1.5 parts of dried onion, 0.4 part of Chinese prickly ash, and 2 parts of white sesame.

[0041] A preparation method of health-care soy sauce for pr...

Embodiment 2

[0053] A health care soy sauce for preventing and treating diabetes, said soy sauce comprises 80% of base soy sauce and 20% of Chinese herbal medicine extract, and the total percentage is 100%, wherein,

[0054] The components of the Chinese herbal medicine extract are composed of the following parts by weight: 90 parts of kudzu root, 90 parts of TCS, 35 parts of Ophiopogon japonicus, 80 parts of raw land, 35 parts of Schisandra chinensis, and 35 parts of licorice.

[0055] The basic soy sauce is prepared from the following raw materials in parts by weight: 50 parts of soybeans, 90 parts of glutinous rice, 35 parts of wheat, 6 parts of seasoning spices, 15 parts of table salt, 5 parts of citric acid and 50 parts of water.

[0056] The seasoning spice is made of the following raw materials in parts by weight: 1.5 parts of garlic, 1 part of dried onion, 0.3 part of Chinese prickly ash, and 1 part of white sesame.

[0057] A preparation method of health-care soy sauce for prevent...

Embodiment 3

[0069] A health care soy sauce for preventing and treating diabetes, said soy sauce comprises 75% of base soy sauce and 25% of Chinese herbal medicine extract, and the total percentage is 100%, wherein,

[0070] The components of the Chinese herbal medicine extract are composed of the following parts by weight: 100 parts of kudzu root, 100 parts of TCS, 40 parts of Ophiopogon japonicus, 100 parts of raw land, 40 parts of schisandra chinensis, and 40 parts of licorice.

[0071] The basic soy sauce is prepared from the following raw materials in parts by weight: 60 parts of soybeans, 100 parts of glutinous rice, 40 parts of wheat, 8 parts of seasoning spices, 18 parts of table salt, 6 parts of citric acid and 65 parts of water.

[0072] The seasoning spice is made of the following raw materials in parts by weight: 1.2 parts of garlic, 0.8 part of dried onion, 0.2 part of Chinese prickly ash, and 0.2 part of white sesame.

[0073] A preparation method of health-care soy sauce for...

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Abstract

The invention discloses a health soy sauce for preventing and treating diabetes, and belongs to the technical field of condiments. The soy sauce comprises 75-90% of a basic soy sauce and 10-25% of a Chinese herbal medicine extract liquid with the total percentage of 100%. The Chinese herbal medicine extract liquid comprises the following components in parts by weight: 80-100 parts of white pachyrhizua angulatus, 80-100 parts of radix trichosanthis, 25-40 parts of radix ophiopogonis, 80-100 parts of radix rehmanniae recen, 25-40 parts of schisandra chinensis and 25-40 parts of liquorice. The basic soy sauce is prepared from the following raw materials in parts by weight: 40-60 parts of soybean, 80-100 parts of glutinous rice, 30-40 parts of wheat, 3-8 parts of flavoring spices, 12-18 partsof table salt, 2-6 parts of citric acid and 35-65 parts of water. The soy sauce has the advantages of rich nutrition and mellow taste and can treat diabetes, control blood sugar, improve immunity andpromote metabolism with long-term edibility.

Description

technical field [0001] The present invention relates to the technical field of condiments, in particular to a health-care soy sauce for preventing and treating diabetes. Background technique [0002] Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste produced from raw materials such as soybeans and wheat through pretreatment of raw materials, koji making, fermentation, leaching and oiling, and heating preparation. The main nutrients include amino acids, Soluble protein, vitamins, raw sugar and various trace elements and organic acids have certain nutritional and health effects. [0003] Most of the soy sauce on the market is just a simple condiment for the table, which has limited health effects. With the progress of society and the increasing material requirements of consumers, consumers have higher and higher requirements for soy sauce seasoning; However, the soy sauce currently on the market basically meets the basic requirements of co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/10A23L33/10A23L33/105A61K36/8968A61P3/10
CPCA23L27/50A23L27/10A23L27/105A23L33/10A23L33/105A23V2002/00A61K36/428A61K36/484A61K36/488A61K36/57A61K36/79A61K36/804A61K36/8968A61P3/10A23V2200/328A23V2200/324A23V2200/302A23V2250/032A23V2250/21A23V2250/76A61K2300/00
Inventor 唐榜结
Owner 桂平市蒙圩镇火炎种养专业合作社
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