KR101079260B1 - Manufacturing method of anti-diabetic pepper fermentation leaf tea and same product - Google Patents

Abstract

PURPOSE: A producing method of anti-diabetic pepper leaf fermented tea, and the anti-diabetic pepper leaf fermented tea are provided to control the increase of the blood glucose level using the carbohydrate digestibility reduction effect of anti-diabetic pepper leaves. CONSTITUTION: A producing method of anti-diabetic pepper leaf fermented tea comprises the following steps: cutting anti-diabetic pepper leaves after washing; firstly roasting the anti-diabetic pepper leaves at 190-210 deg C for 2-5 minutes; firstly fermenting the roasted anti-diabetic pepper leaves at room temperature for 6-12 hours; firstly drying the fermented anti-diabetic pepper leaves for 10-12 hours in the shade; secondly roasting the dried anti-diabetic pepper leaves at 170-190 deg C for 8-12 minutes; secondly fermenting the roasted anti-diabetic pepper leaves at room temperature for 6-10 hours; drying the fermented anti-diabetic pepper leaves for 5-10 hours in the shade; thirdly roasting the dried anti-diabetic pepper leaves at 150-170 deg C for 3-5 minutes; and packing the obtained anti-diabetic pepper leaf fermented tea.

Description

Manufacturing method of fermented leaf tea and its product {Sufacturing method of anti-diabetic pepper fermentation leaf tea and same product}

The present invention relates to a method for producing a fermented green tea leaves and its products, and more particularly, by repeating the process of picking the sugar red pepper leaves and fermentation process to produce the sugar red pepper leaves as tea to reduce the digestion absorption rate of carbohydrates The present invention relates to a method for producing a fermented cabbage with green sugar and its product to further express a function of suppressing an increase in blood sugar level.

In general, it is well known that diabetes and obesity are increasing rapidly during chronic degenerative diseases due to westernization of dietary life, economic activity, weight loss, and social complexity. In particular, the number of alpha-glucosidase inhibitors that increase the cost of treating diabetes and related diseases, and lowers blood sugar levels in the urgent need for the development of dietary supplements or therapeutic supplements as well as the development of dietary supplements. Sugar-containing red pepper contains attention.

As described above, the glyco pepper was developed by giving a function to be effective in a particular disease, such a chili pepper is a pepper that artificially contains a large amount of alpha-glucosidase inhibitor function to lower blood sugar. These peppers, which are effective for a particular disease, are called sugar-dried peppers. These sugar-dried peppers are named for their ability to suppress the rise of blood sugar levels by reducing the digestive absorption rate of carbohydrates.

In other words, as described above, the Dangzo peppers were introduced in 2008 by the Rural Development Administration, the Horticultural Research Institute, Kangwon National University, and Cheil Jongmyo Agricultural Farm after three years of research, and these sugar peppers contain a large amount of glycemic control components.

As mentioned above, Dangjo peppers are called "dangjo peppers" because they are good for diabetes. These dung peppers are about 20 to 50% larger than other peppers, and the color is large from papy or pale yellow to orange. When it is cooked in red, like a normal pepper. In addition, the taste of these red pepper peppers are the same as the general pepper taste, there are not hot and slightly spicy.

And, as described above, the diabetic pepper is a diabetic patients eat nothing before and after meals, while eating 3 to 4 sugar peppers after eating 40 minutes after measuring the blood sugar, blood glucose levels are significantly lowered directly As you can see, there is an advantage that you can eat while experiencing.

In addition, as described above, the sweet pepper pepper has the same nutrients as regular pepper, so that the general public can prevent various adult diseases by taking long-term intake to prevent adult disease, and can be eaten on the membrane or eaten or salad like paprika. It will be alright.

On the other hand, as described above, the characteristics of the red pepper pepper as a multiplicity of varieties can be used for the prevention and treatment of adult diseases such as diabetes, obesity, fructose by inhibiting the synergistic effect of blood sugar levels. In particular, sugar peppers are not cultivated or eaten specially because they have a special effect on diabetes, but they are house-cultivated in the same field as the general peppers, and are grown by environmentally friendly methods.

However, although the above-mentioned sugar peppers contain a large amount of functionality that lowers the digestion absorption rate of carbohydrates and suppresses the rise of blood sugar levels, the sugar peppers can be used for the prevention and treatment of adult diseases such as diabetes, obesity and fructose. Dip and eat Dangjo pepper fruits and Dangjo pepper leaves as pickles as well as their availability has not been developed in various ways.

The present invention has been made to solve the various problems of the prior art, by repeating the process of picking the sugar pepper leaves and fermentation process by making the sugar pepper leaves tea to reduce the digestion absorption rate of carbohydrates to suppress the rise of blood sugar level It is an object of the present invention to provide a method for preparing fermented leaf tea and its products, which are intended to further improve the functionality to make it.

In addition, another object of the technology according to the present invention is to repeat the process of squeezing red pepper leaves and fermentation process to make the sugar leaves red pepper tea to provide a sweet taste of fermented green tea leaves have.

In addition, another object of the technology according to the present invention by repeating the process of picking the leaves and the fermentation process of the sugar-dried red pepper, the sugar-dried pepper specialized in the purpose of prevention and treatment of adult diseases such as diabetes, obesity and fructose The purpose of the leaf tea, as well as to diversify the availability of sugar red pepper leaves to increase farm income.

The present invention configured to achieve the above object is as follows. That is, the manufacturing method of the fermented tea leaves of sugar pepper according to the present invention comprises the steps of (a) taking the sugar pepper leaves and washing them to cut to a certain size; (b) first washing the cut and cut sugar pepper leaves of step (a) to a predetermined size for 2 to 5 minutes under a temperature condition of 190 to 210 ° C; (c) first fermenting the first steamed sugar and green pepper leaves of step (b) through an airtight container at room temperature for 6 to 12 hours; (d) first drying the primary fermented saccharin pepper leaves of step (c) for 10-12 hours in the shade; (e) secondly drying the first dried sugar green pepper leaves of step (d) for 8 to 12 minutes under a temperature condition of 170 to 190 ° C; (f) secondary fermenting the secondary steamed red pepper leaves of step (e) for 6 to 10 hours at room temperature through a closed container; (g) secondary drying of the secondary fermented sugar pepper leaves of step (f) for 5-10 hours in the shade; And (h) squeezing the second dried sugar green pepper leaves of step (g) under a temperature condition of 150 to 170 ° C. for 3 to 5 minutes.

In the configuration of the present invention as described above, the primary fermentation of the step (c) and the secondary fermentation of the step (f) are naturally dried through the condition that sunlight enters the inside of the sealed container at room temperature of 20 to 30 ° C. Sikkim is better.

And, in the constitution according to the present invention, finally prepared through the step (h) process, the red pepper fermented leaf tea may be provided through a tea bag packaging.

On the other hand, another feature according to the present invention, red pepper fermented leaf tea is produced through the manufacturing method as described above.

According to the present invention by repeating the process of squeezing red pepper leaves and fermentation process by making the red pepper leaves as a tea can further improve the functionality to reduce the digestion absorption rate of carbohydrates to suppress the rise of blood sugar levels.

In addition, another effect of the technique according to the present invention by repeating the process of fermenting the sugar leaf red pepper leaves and fermentation process to produce the sugar leaf red pepper tea can be produced a more mild taste of sugar green pepper fermented leaf tea.

In addition, another effect of the technology according to the present invention by repeating the process of picking the leaves of the Dangju pepper and fermentation process by making the Dried sugar pepper leaves as a tea specialized sugar for the prevention and treatment of adult diseases such as diabetes, obesity and fructose Red pepper leaf tea can be manufactured, as well as diversification of the availability of sugar pepper leaves can increase farm income.

Hereinafter will be described in more detail the manufacturing method and the product of the sweet pepper fermented leaf tea according to an embodiment of the present invention.

Looking at the manufacturing process of the fermented red pepper tea leaves according to the present invention (a) taking the leaves of the sugar red pepper pepper and washing the cut to a certain size, (b) washing the cut sugar cut pepper to a certain size first Process, (c) primary fermentation of the primary steamed sugar pepper leaves through an airtight container, (d) primary drying of the primary fermented sugar pepper leaves, (e) primary dried sugar pepper leaves Secondary fermentation process, (f) secondary fermentation of the fermented sugar red pepper leaves through an airtight container, (g) secondary drying of the fermented sugar red pepper leaves and (h) secondary dried sugar The third step is to take pepper leaves.

In other words, as described above, the fermented cabbage leaves according to the present invention, after harvesting the sugar cabbage leaves, washed and cut to a certain size, firstly chopped the cut cabbage cabbage leaves to kill the shoots of the cauliflower cabbage leaves. Next, the primary steamed sugar pepper leaves are first fermented under closed conditions so that the temperature can be maintained for fermentation, and the primary fermented sugar pepper leaves are first dried in the shade so that moisture does not dry out completely.

On the other hand, as described above, the primary dried sugar red pepper leaves are lowered in temperature compared to the first quenching process and quenched in a second manner, and then, the secondary wet sugar red pepper leaves are kept under a closed condition so that the temperature is maintained for fermentation. In the fermented state, the secondary fermented sugar red pepper leaves are dried secondly in the shade so that moisture does not dry out completely.

Next, as described above, the second-dried sugar-grilled red pepper leaves are lowered in temperature compared to the second quenching process to quench the third to prepare fermented-leaf red pepper tea to be prepared in the present invention. As described above, the technology according to the present invention further refines the taste of the fermented cabbage leaves of sugar-grilled red pepper fermented through the fermentation and fermentation during the third, thereby reducing the rejection of cooling the sugar-fermented fermented leaf tea.

In addition, the technology according to the present invention can suppress the increase in blood sugar level by reducing the digestive absorption rate of the active ingredient, that is, carbohydrates contained in the fermented tea leaves of the sugar-dried red pepper prepared through the fermentation and fermentation through the second stage. It also improves the functionality of various active ingredients, including alpha-glucosidase.

If you want to cool the fermented green tea fermented leaf tea according to the present invention prepared through the above-described manufacturing process put a certain amount of the fermented green tea leaf fermented tea in boiled water so that the active ingredient comes from the fermented green tea fermented leaf tea in boiled water do. In addition, the tea-dried red pepper fermented leaf tea prepared through step (h) may be packed with tea bags and boiled in water boiled through tea bags.

Referring to each of the processes according to the production of the sugar-fermented fermented leaf tea according to the present invention will be described in detail. First, step (a) is a process of washing the cut sugar pepper leaves collected to a certain size, in this step (a) process is taken to wash the sugar pepper leaves and then cut to a certain size. At this time, the sugar red pepper leaves were used in sowing in March harvested in June.

On the other hand, cutting the sugar cabbage leaves of the state washed in the process (a) as described above to a certain size so that in the boiled water through the manufactured tea so that the active ingredient of sugar cabbage leaves more easily come out To do this. In addition, because the sugar red pepper leaves are very large compared to the green tea leaves, it is not easy to handle in the state after it is prepared as a process or tea.

Next, after washing the cut sugar pepper leaves collected as described above to cut to a predetermined size, and then kills the leaves of the sugar pepper pepper through the process of first chopped the cut sugar pepper leaves cut through the step (b).

As described above, the conditions for removing the sugar pepper leaves during the first step of the step (b) are first steamed for 2 to 5 minutes under a temperature condition of 190 to 210 ° C. As such, step (b) is a process of killing the sprouts of Dangjo pepper leaves, so it kills the shoots of Dangzo pepper leaves in a fast time.

On the other hand, the first squeezing process of the step (b) process as described above is the first squeezing process through the manual operation while inverting the sugar pepper leaves for 2 to 5 minutes in the cauldron at a temperature of 190 ~ 210 ℃ Proceeded.

As described above, the primary leaves of the sugar-grilled red pepper leaves under a temperature condition of 190 to 210 ° C. for 2 to 5 minutes, and then fermented for 6 to 12 hours at room temperature through a closed container through step (c). That is, in the step (c), the primary hot chilli leaves are first sealed for 2 to 5 minutes under the temperature condition of 190 to 210 ° C. in the step (b) to be fermented by the temperature of the sweet pepper. .

In addition, in the step (c) process as described above, the primary hot pepper leaves in the first agitated state are immediately sealed to be fermented by the temperature of the sweet pepper, and at room temperature, that is, the sunlight in September is good under the closed condition. A sealed container is placed under a sunny day at a temperature of 20 to 30 ° C. so that the fermentation of sugar pepper leaves can be made smoothly.

As described above, by placing a sealed container under a temperature condition of 20-30 ° C., which is a sunny day in September, to allow the fermentation of the sweet pepper pepper to be made smoothly, the sweet pepper pepper is spicy in its fermentation process. Its taste and taste are refined, which greatly reduces the refusal to cool the fermented tea leaves.

Next, as described above, the first fermented sugar-grilled red pepper leaves are fermented for 6 to 12 hours at room temperature through an airtight container, and then the fermented sugar-grilled red pepper leaves in the shade from 10 to 10 First dry for 12 hours.

As described above, the primary drying of the primary fermented sugar pepper leaves in the shade in the shade to prevent the loss of the active ingredient by completely drying the moisture contained in the leaves of the sugar fermented pepper during the primary drying process This is to prevent.

Then, as described above, after the first fermented sugar-dried red pepper leaves through the step (d) process, the first dried sugar-dried red pepper leaves through the step (e) process under a temperature condition of 170 ~ 190 ℃ Squeeze second to 8-12 minutes.

As the above-mentioned step (e) through the process of the first drying the dried Dried red pepper pepper leaves for 8 to 12 minutes under the temperature condition of 170 ~ 190 ℃, the sugar leaves of the red pepper pepper as the sugar content evaporated This dried pepper leaves significantly reduced in volume.

On the other hand, the secondary steaming process of the step (e) process as described above in the present invention also the process of secondary steaming through the manual operation while inverting the sugar pepper leaves for 8 to 12 minutes in the cauldron at a temperature of 170 ~ 190 ℃ Proceeded.

Next, as described above, the first dried sugar green pepper leaves through the step (e) process for 2 to 8 minutes under the temperature conditions of 170 ~ 190 ℃ second, and then the second through the step (f) process The fermented sugar red pepper leaves are fermented for 2 to 6 hours at room temperature through an airtight container. That is, in the step (f), the secondary hot pepper leaves of the second astringent state of the step (e) are immediately sealed to be fermented by the temperature of the sweet pepper.

In addition, in the step (f) process as described above, the secondary hot apricot pepper leaves in the agitated state are immediately sealed to be fermented by the temperature of the sweet pepper, and at room temperature, that is, the sunlight of September is good under the closed condition. A sealed container is placed under a sunny day at a temperature of 20 to 30 ° C. so that the fermentation of sugar pepper leaves can be made smoothly.

As described above, by placing a sealed container under a temperature condition of 20-30 ° C., which is a sunny day in September, to allow the fermentation of the sweet pepper pepper to be made smoothly, the sweet pepper pepper is spicy in its fermentation process. Its taste and taste are refined, which greatly reduces the refusal to cool the fermented tea leaves.

Then, as described above, the second fermented sugar-grilled pepper leaves through the closed container through the second fermentation for 6 to 10 hours at room temperature through a closed container, and then the second fermented sugar-coated pepper through the step (g) The leaves are dried secondly for 5-10 hours in the shade.

As described above, the secondary drying process of step (g) is the same as the first drying of step (d). The moisture contained in is not completely dried to prevent the loss of the active ingredient.

Next, as described above, after the secondary fermentation of the sugar fermented red pepper leaves through step (g) for 5 to 10 hours in the shade, after the secondary dried sugar green pepper leaves through the step (h) Triturate for 3 to 5 minutes under temperature conditions of 150 to 170 ° C.

As the above-mentioned step (h) through the process of sequencing the secondary dried red pepper pepper leaves for 3 to 5 minutes under a temperature condition of 150 ~ 170 ℃ for 3 to 5 minutes, the leaves of the sugar pepper pepper as the sugar content evaporated The volume of is further reduced compared to the second extraction process.

On the other hand, the third step of the process of the step (h) as described above in the present invention also in the cauldron at the temperature of 150 ~ 170 ℃ the third step of the process by hand while turning over the sugar pepper leaves for 8 to 12 minutes in the moon group Proceeded.

As described above, the temperature of the secondary quenching process is lowered to 170 to 190 ° C compared to the temperature of 190 to 210 ° C of the primary quenching process, and the temperature of the tertiary quenching process is lowered to 170 to 190 ° C of the secondary quenching process. Lowering the temperature to ～ 170 ℃ lowers the temperature of the second squeezing process compared to the first squeezing process, since the breakage of sugar peppers may occur during the process of reducing the moisture contained in the sugars as the process proceeds. Compared to the process of 덖, it is better to lower the temperature of the 3 것이다.

On the other hand, the manufacturing method of the fermented red pepper tea leaves according to the present invention further refines the taste of the fermented black pepper fermented leaves tea produced through the second fermentation and the three times aeration process as described above to further refine the sweet pepper red pepper fermentation Various effects including alpha-glucosidase, which can reduce the rejection of planting tea and reduce the blood sugar level by reducing the digestive absorption rate of carbohydrates. Make your minutes better.

In addition, the sugar-fermented fermented leaf tea according to the present invention may be prepared by the process as described above to put the sugar-fermented fermented leaf tea in boiling water so that the active ingredient can come out to drink, but the manufactured sugar-fermented fermented leaf tea teabag It can also be packaged through packaging and immersed in a tea bag in boiling water so that the active ingredient can be boiled in boiling water.

Experimental Example

Diabetes is a chronic disease characterized by hyperglycemia. It is an important disease that comes with obesity with age. The development of low cost drugs and dietary supplements for the treatment of diabetes is increasing in importance with the increase in diabetes. In this context, this experiment was carried out to confirm the effect of inhibiting the alpha-glucosidase effect of the new functional varieties of sugar and red pepper leaves, which contain a lot of alpha-glucosidase inhibitors, in order to secure the international competitiveness of domestic pepper industry and stabilize the domestic pepper industry. I want to start. At this time, four samples related to glucose pepper containing a lot of alpha-glucosidase inhibitor having a function of lowering blood glucose were extracted with water to measure the inhibition rate of alpha-glucosidase.

Alpha-glucosidase inhibition rate as described above measures the effect of preventing the conversion of p-Nitrophenyl-Alpha-D-glucoside to alpha-D-glucose and p-Nitrophenol by alpha-glucosidase. The alpha-glucosidase inhibition rate was confirmed in concentration and time-dependently in the four sample extracts delivered from the dreaming world farming corporation (YuSui), and all four sample extracts were confirmed to have alpha-glucosidase inhibitory effect.

One. Alpha - glucosidase

Alpha-glucosidase is the most important carbolytic enzyme that promotes the breakdown of glucose linkages at the end of carbohydrate digestion. Inhibition of alpha-glucosidase may delay the use of digested carbohydrates to inhibit postprandial hyperglycemia (Muller et al., 1997; Nelson et al., 2000; Oki et al., 1999). Alpha-glucosidase inhibitors can be used for the prevention and treatment of adult diseases such as diabetes, obesity, and fructose, as they can inhibit the rise of blood sugar levels by lowering the digestive absorption rate of carbohydrates in the upper part of the plant, including the duodenum.

2. Alpha - glucosidase activity assay  principle

The activity principle of alpha-glucosidase is that p-Nitrophenyl-Alpha-D-glucoside is converted to alpha-D-glucose and p-Nitrophenol by alpha-glucosidase. The final product is yellow. Yellow values can be obtained by measuring the final absorbance at 405 nm using a spectrophotometer (VERSA max, Molecular devices).

3. Tango pepper  Sample Extract Preparation

One material Tango pepper  10 g + 100 distilled water ml Way Tango pepper  The leaves are cut at 100 ° C. for 1 hour and the samples are then powdered using a lyophilizer. 2 material Tango pepper  10 g leaves + 100 distilled water ml Way Tango pepper  The leaves are cut at 100 ° C. for 1 hour and the samples are then powdered using a lyophilizer. 3 material Tango pepper  2 grams of leaf tea + 100 distilled water ml Way Tango pepper  The leaf tea was cut for 1 hour at 100 ° C., and the sample was then powdered using a lyophilizer. 4 material Tango pepper  Fermented Leaf Tea 2g + 100 Distilled Water ml Way Tango pepper  The fermented leaf tea was cut at 100 ° C. for 1 hour, and the sample was then powdered using a lyophilizer. 5 material Acarbose  2 mg Of ml Way Acarbose 2 mg Dissolve in distilled water.

4. Alpha - glucosidase inhibition assay  order

① Prepare 96well plate and add 5 samples of 1, 2.5, 5, 10, 25, 50 ul each depending on the concentration (control add 50ul of 3rd distilled water, and adjust 50uL of water less than 50ul).

② Make alpha-glucosidase concentration in 0.1M phosphate buffer (pH6.9) to 1.0U / mL, take 100ul and add it to the sample treated in ①.

③ Incubate the 96well plate at 25 ° C for 10 minutes.

④ Start the alpha-glucosidase activity by adding 50ul of substrate 5mM p-nitrophenyl-a-D-glucopyranoside solution to the sample.

⑤ After incubation for 5, 10, 15, 20, 25, 30 minutes, measure the absorbance at 405nm using the enzyme-linked immunosorbent test.

The inhibitory activity of the five samples alpha-glucosidase as described above was quantified using the following equation.

Inhibitory activity (%) = ([OD.sub.control]-[OD.sub.test]) / ([OD.sub.control]) x 100

Ie% inhibition = ([negative control: distilled water absorbance]-[sample absorbance]) / (negative control: distilled water absorbance) x 100

[Test result]

One. With sweet pepper  Of the five sample extracts involved alpha - glucosidase  % Inhibition

1.1. Tango pepper  Extract alpha - glucosidase  Suppression rate

Table 2 below is a graph showing the alpha-glucosidase inhibition rate (%) with the concentration and time of the extract of red pepper pepper. These glucose extract samples were measured alpha-glucosidase inhibition rate (%) in the range of 0.05mg to 2.5mg, and showed a high inhibition rate in the sample cultured for 5 to 10 minutes.

On the other hand, the inhibition rate was lowered over time, but the 2.5 mg treated group showed a high inhibition rate of more than 20% even in the sample cultured for 30 minutes. In this experiment, extract powder was prepared for a more purified experiment, and the alpha-glucosidase inhibition rate (%) was confirmed according to the exact concentration.

1.2. Tango pepper  Of leaf extract alpha - glucosidase  Suppression rate

Table 3 below is a graph showing the alpha-glucosidase inhibition rate (%) with the concentration and time of the extract of red pepper pepper. These glucose leaf extract samples were measured alpha-glucosidase inhibition rate (%) ranging from 0.01mg to 0.5mg, and showed the highest alpha-glucosidase inhibition rate in the sample cultured for 5 minutes.

On the other hand, it can be seen that the inhibition rate is lowered over time, but in the sample incubated for 30 minutes, the group treated with 0.5 mg showed alpha-glucosidase inhibition rate of about 20%. In this experiment, the extract powder was made for more accurate experiments and the alpha-glucosidase inhibition rate (%) of the extract according to the exact concentration was confirmed.

In addition, since the solubility of the extract powder in water is different from each other, the concentration range of the sugar leaf pepper extract was conducted at a lower concentration than the sugar leaf pepper. Glycolyzate leaves were treated with lower concentration than Glycocoli pepper, but alpha-glucosidase inhibition showed similar effect when compared with Glycocoli pepper.

1.3. Tango pepper  Leaf tea alpha - glucosidase  Suppression rate

Table 4 below is a graph showing the alpha-glucosidase inhibition rate (%) according to the concentration and the time of the extract of Mt. These extracts of the red pepper pepper extract were measured alpha-glucosidase inhibition rate (%) in the range of 0.01mg to 0.5mg, and the highest alpha-glucosidase inhibition rate was found in the samples incubated for 5-10 minutes.

On the other hand, the inhibitory rate decreases with time, but the 0.5 mg-treated group showed more than 20% alpha-glucosidase inhibition rate even in the samples cultured for 30 minutes. In this experiment, the extract powder was made for more accurate experiments and the alpha-glucosidase inhibition rate (%) of the extract according to the exact concentration was confirmed.

In addition, since the solubility of the extract powder in water is different from each other, that is, the compound composition is different for each sample, the concentration range of the extract of the Dried green pepper leaves was lower than the sugar red pepper. It was found that the extracts from the leaves of D. algae were lower than D. algae, but alpha-glucosidase inhibition showed similar or higher effects than those of D. algae.

1.4. Tango pepper  Fermented Leaf Tea alpha - glucosidase  Suppression rate

Table 5 below is a graph showing the alpha-glucosidase inhibition rate (%) with the concentration and time of the fermented tea extract of Dried red pepper pepper. The glucose-fermented fermented leaf tea extract samples measured the alpha-glucosidase inhibition rate (%) in the range of 0.01mg to 0.5mg, and showed the highest alpha-glucosidase inhibition rate in the samples incubated for 5-10 minutes.

On the other hand, the inhibitory rate decreases with time, but the 0.5 mg-treated group also showed about 30% alpha-glucosidase inhibition rate even in the samples cultured for 30 minutes. In this experiment, the extract powder was made for more accurate experiments, and the alpha-glucosidase inhibition rate (%) of the extract was confirmed according to the exact concentration.

In addition, since the solubility of the extract powder in water is different from each other, that is, the composition of each sample is different, the concentration range of the extract of fermented red pepper pepper was lower than the sugar red pepper. The fermented leaf tea extract was treated with lower concentration than that of sugar pepper, but alpha-glucosidase inhibition rate was slightly higher than that of sugar pepper.

In addition, it was found that the alpha-glucosidase inhibition rate of the sugar-fermented red pepper fermented leaf tea extract was slightly higher than that of the sugar-leaved red pepper tea.

1.5. Positive control group Acarbose of alpha - glucosidase  Suppression rate

Table 6 below is a graph showing the alpha-glucosidase inhibition rate (%) according to the concentration and time of the positive control Acarbose. The sample measured the inhibition rate of alpha-glucosidase (%) in the range of 2ug to 100ug, and showed the highest alpha-glucosidase inhibition rate in the sample incubated for 5 minutes.

On the other hand, although the inhibition rate is lowered over time, the 100ug treated group also showed a high alpha-glucosidase inhibition rate of 30% or more even in a sample cultured for 30 minutes. Acarbose concentrations were administered 5 times as much as 25 times lower than other samples, but still showed high alpha-glucosidase inhibition.

[conclusion]

As a result, the four sample extracts and the acarbose, positive control group, received from the dream world farming corporation (YuSui) had alpha-glucosidase inhibitory effect, which was found to increase concentration-dependently. In addition, the sample showed a somewhat uniform alpha-glucosidase inhibitory effect, but the alpha-glucosidase inhibitory effect was stable in four extracts.

In conclusion, all samples contain the inhibitory effect of glucosidase in the in vitro experiments applied in this experiment. Among the four samples except acarbose, the sugar fermented leaf tea had the most effective effect at the same concentration.

In order to present the specific data of this experiment, various references were used to show the results under various reaction time conditions. The results of each reaction time are all valid data.

Note: Inhibition rate tends to decrease with reaction time, and this phenomenon decreases with time due to experimental limitations (constraints). The experimental limit means that when the number that can be compared to the limit is reached, the limit can no longer be reached.

As described above, the technology according to the present invention repeats the process of picking and removing fermented red pepper leaves to make the sugar red pepper leaves as tea, thereby lowering the digestion and absorption rate of carbohydrates, thereby further suppressing the rise in blood sugar levels. As well as to improve, of course, by providing a sweeter taste of fermented green tea leaves and by diversifying the availability of sugar green pepper leaves can increase the farm income.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.

Claims (4)

(a) taking the sugar pepper leaves and washing them to cut to a certain size;
(b) first washing the cut and cut sugar pepper leaves of step (a) to a predetermined size for 2 to 5 minutes under a temperature condition of 190 to 210 ° C;
(c) first fermenting the first steamed sugar and green pepper leaves of step (b) through an airtight container at room temperature for 6 to 12 hours;
(d) first drying the primary fermented saccharin pepper leaves of step (c) for 10-12 hours in the shade;
(e) secondly drying the first dried sugar green pepper leaves of step (d) for 8 to 12 minutes under a temperature condition of 170 to 190 ° C;
(f) secondary fermenting the secondary steamed red pepper leaves of step (e) for 6 to 10 hours at room temperature through a closed container;
(g) secondary drying of the secondary fermented sugar pepper leaves of step (f) for 5-10 hours in the shade; And
(h) Method for producing a sugar-dried red pepper fermented leaf tea comprising the step of sequencing the secondary dried sugar pepper leaves of step (g) for 3 to 5 minutes under a temperature condition of 150 ~ 170 ℃. The method of claim 1, wherein the first fermentation of the step (c) and the second fermentation of the step (f) is a natural drying under the condition that the sunlight enters the interior of the sealed container at room temperature of 20 ~ 30 ℃ Method of producing a fermented leaf tea, characterized in that. The method of claim 2, wherein the fermented red pepper fermented leaf tea finally prepared through the step (h) is packaged and provided through tea bag packaging. Sugared red pepper fermented leaf tea prepared by the method of any one of claims 1 to 3.