KR101412068B1 - Korean Cookies with Antidiabetic Red-pepper leaf and Munufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a method for preparing an antiseptic containing an antidiabetic red pepper leaf as an active ingredient, comprising the steps of: (a) preparing a dietary supplement such as an antidiabetic hot pepper leaf powder or a concentrated liquid; (b) (C) preparing a main ingredient; (d) mixing the syrup prepared in step (b) with the main ingredient prepared in step (c); and (e) mixing the mixture mixed in step (d) Wherein the syrup comprises 1 to 10 parts by weight of an anti-diabetic hot pepper powder or concentrate based on 100 parts by weight of syrup.
By using the anti-diabetic chilli leaf prepared by the above-described production method as an active ingredient and using the manufacturing method, the anti-diabetic chilli leaf containing the anti-diabetic component is used to produce the Korean traditional medicine, Functional foods can be consumed.

Description

[0001] The present invention relates to an anti-diabetic red pepper leaf,

The present invention relates to a composition comprising an anti-diabetic red pepper leaf as an active ingredient and a method for preparing the same, and more particularly, to a health-oriented anti-diabetic Which contains pepper leaves as an active ingredient, and a process for producing the same.

Han-gwa is a traditional Korean confectionery, and it has been used for traditional occasions such as rituals, weddings, and banquets. These kinds of foods are classified into various kinds of foods such as lentils, crabs, desserts, fruit, milk, confectionary, and confectionery depending on materials and manufacturing methods.

Lentils are products made by kneading glutinous rice flour with liquor and lukewarm water, drying them, frying them in oil, then applying honey and orchard seeds and burying them, and drifting the honey, And then it is hardened and shaped. And Dasik is a kind of cake made by kneading powdered flour, chestnut flour, soybean flour, sesame flour, etc. with honey or orange juice and carving the pattern on the plate. Rice flour is made of flour and cereal flour as its main ingredients, kneaded with oil and honey as a base material, put on a plate, fried in oil and then sprinkled with honey, and fried rice gruel is roasted or fried with nuts and grain, It is a sweets made by the seasoning. Chung and Ryu refers to a mixture of ingredients such as pickled fruits and roots cooked in sweet potato or honey.

This kind of Korean medicine is not good for diabetes, vascular diseases and obesity patients because it is usually fried in oil or uses a lot of honey and orchard. Also, with the stabilization of dietary life, diversification of food culture and internationalization, consumer's desire is increased, It is required to develop a functional food that satisfies both the preference and health maintenance by increasing the degree of interest, and development of a functional one with a change of the social environment is required.

In addition, manufacturing of such a honeycomb is disclosed in the following Patent Documents.

That is, in Patent Document 1, 28 to 35% by weight of glutinous rice, 21 to 27% by weight of rice, 18 to 26% by weight of starch, 16 to 24% by weight of cooking oil, 0.1 to 0.2% by weight of soybeans and 1 to 7% A mulberry leaf containing a mulberry leaf and a preparation method thereof.

In addition, in the following Document 2, ginseng is selected, washed, pretreated, water-soaked in water, fermented to prepare a fermented product of glutinous rice, dehydrated and pulverized to prepare a glutinous rice powder, To 1 to 3% by weight based on the weight of the glutinous rice powder and adding water so that the final moisture content is 15 to 25% to form a kneaded product. The kneaded product is boiled to prepare a boiled product, Preparing an antistatic agent by stirring the antistatic agent, stirring the antistatic agent, and agitating the antistatic agent; frying the antistatic agent into oil to prepare a frying agent; 0.3 was added to the pretreated ginseng at a ratio of 4 to 6: 1 by weight, and the red ginseng rice cake was aged at 90 to 100 ° C for 3 to 12 hours to be 78 Brix or more. And mixing the prepared ginseng rice gruel with the conventional rice gruel at a ratio of 100 to 60% by weight: 0 to 40%, until the sugar content reaches 78 Brix or more, then uniformly put in the frying pan, A method for manufacturing red ginseng roots using red ginseng rice ginseng, which comprises the step of putting the roasted ginseng on the entire surface of the rice ginseng.

Korean Patent Publication No. 10-2009-0120989 (published on November 25, 2009) Korean Registered Patent No. 10-1083524 (Registered on November 11, 2011)

It is an object of the present invention to provide an anti-diabetic chilli leaf containing an anti-diabetic component which helps lowering blood sugar by slowing the increase of blood sugar as an active ingredient, and a method for producing the same.

In order to accomplish the above object, the present invention provides a method for producing a Korean medicinal herb containing an anti-diabetic red pepper leaf as an active ingredient, comprising the steps of: (a) preparing a raw material such as an antidiabetic hot pepper leaf powder or a concentrated liquid; (b) (D) mixing the syrup prepared in step (b) with the main material prepared in step (c), and (e) mixing the syrup prepared in step (d) Wherein the syrup comprises 1 to 10 parts by weight of the antidiabetic hot pepper leaf powder or concentrate based on 100 parts by weight of the syrup.

Also, in the method for producing an anti-diabetic red pepper leaf according to the present invention as an active ingredient, the anti-diabetic red leaf powder is pulverized to a size of 60 to 100 microns in the step (a), and the anti- And the syrup is mixed at a weight ratio of 60:40 to 70:30 with respect to morning syrup, honey or sugar solution and sugar in step (b).

In the method for producing an antidiabetic red pepper leaf according to the present invention as an active ingredient, in the step (c), the main ingredients are firstly fried at 50 ° C to 70 ° C and then fried secondarily at 120 ° C to 160 ° C .

In addition, in the method for producing an anti-diabetic hot pepper leaf according to the present invention containing an active ingredient, 20 to 40 parts by weight of syrup is added to 100 parts by weight of the main ingredient in the step (d) .

The present invention also relates to a composition containing the anti-diabetic red pepper leaf according to the present invention as an active ingredient, as long as it contains the above-described anti-diabetic red pepper leaf as an active ingredient.

As described above, according to the present invention comprising the anti-diabetic red pepper leaf according to the present invention as an active ingredient and the method for producing the same, the anti-diabetic red pepper leaf containing the anti-diabetic component is used to produce the Korean leek, An effect that the functional food can be ingested can be obtained.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a process for producing a milk powder containing an anti-diabetic red pepper leaf as an active ingredient according to a first embodiment of the present invention;
FIG. 2 is a process diagram for explaining a method for producing a ganoderma comprising an anti-diabetic red pepper blade as an active ingredient according to a second embodiment of the present invention,
FIG. 3 is a process diagram for explaining a method for producing a medicine containing an anti-diabetic red pepper blade as an active ingredient according to a third embodiment of the present invention,

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

First, the anti-diabetic red pepper leaf applied to the present invention will be described.

Red pepper is a representative seasonal vegetable containing various vitamins, nutritional balance, high food value, red pigment and spicy taste.

In addition, pepper is an important seasoning vegetable for the food culture of Korea, and it occupies an important position next to rice in agricultural production amount, and the production amount reaches 1 trillion won. Considering this market, functional red pepper with high α-glucosidase inhibitor (AGI) content that suppresses postprandial blood glucose increase in pepper and fruit was developed. The AGI is a drug to prevent the breakdown of starch such as bread, potatoes, and pasta in the intestine. It helps lower blood sugar by slowing the increase of blood glucose after a meal. AGI, which reversibly inhibits the action of the disaccharidase present in the brush border of the small intestine, reduces postprandial hyperglycemia and is administered before meals. Major side effects include abdominal distension, abdominal pain, and diarrhea, and are not absorbed into the blood, so there are no serious systemic side effects.

Especially, the vitamin C of red pepper is 20 times as much as apple and 2 to 3 times as much as mandarin, so it is not easily oxidized due to capsaicin, which is a hot component of red pepper. In addition, proteins and lipids in pepper, carbohydrates in carbohydrates and fiber, minerals such as calcium and phosphorus, iron, sodium, potassium and evenly. Green pepper is rich in carotene with a low spicy taste, which is not only valuable as a green vegetable but also has a variety of pharmacological functions.

It is a functional substance that reduces the digestion rate of carbohydrates in the upper part of the intestine including the duodenum after ingesting food. This substance degrades the sugar in the digestion of food to inhibit the increase in sugar content in the blood diabetes, obesity. And can be used for the prevention and treatment of adult diseases such as fructose. Already the same principles have been developed and marketed for drugs that suppress hyperglycemia after a meal.

In addition, the blood glucose lowering effect of rats using crude extracts isolated from pepper leaves was found to be somewhat less effective than the drugs already marketed as diabetes drugs, but it was found to have considerable blood glucose lowering effects.

From 2005 to 2008, the Rural Development Administration jointly worked with industry, academia and government to foster new functional antidiabetic capsicum leaf cultivars. AGI activity was investigated in red pepper fruits and leaves of 1200 pepper genomes collected from all over the world, and the difference was up to 20 times in the fruit and up to 6 times in the leaf in the fruit.

The selected varieties were selected to have higher AGI activity on the leaves than on the fruit.

Therefore, in the present invention, the Korean cabbage leaves are prepared using the high-AGI active pepper leaves.

Hereinafter, a method for producing the antidiabetic hot pepper leaf of the present invention as an active ingredient using the above-described materials will be described with reference to the drawings.

FIG. 1 is a flow chart for explaining a method for producing a milk powder containing an anti-diabetic red pepper leaf as an active ingredient according to a first embodiment of the present invention. FIG. 3 is a process diagram for explaining a method for producing a medicament containing an anti-diabetic red pepper blade as an active ingredient according to a third embodiment of the present invention.

Example 1. A milk powder containing an anti-diabetic red pepper leaf as an active ingredient

As shown in FIG. 1, an anti-diabetic hot pepper leaf concentrate or powder serving as a sub ingredient of the present invention is prepared (S10).

The antidiabetic capsicum leaves are selected, cleaned to remove foreign matter, and sorted according to size and dryness, and stored in a low-temperature chamber at about 3 to 4 ° C.

As described above, the pre-treated anti-diabetic chilli leaves are washed with water to remove dust and dirt.

Next, the pretreated antidiabetic red pepper leaves are dried to a moisture content of 5 to 20% by one of the following methods: sunlight drying method, hot air drying method, vacuum drying method, freeze drying method, spray drying method, foam drying method, high frequency drying method or infrared drying method . When the moisture content is less than 5%, extraction is not easy, and when it is more than 20%, pulverization is difficult.

The dried antidiabetic pepper leaves are ground to a size of 60 to 100 microns at room temperature in one of a circular grinder, a roll grinder or a ball mill so as to facilitate mixing and extraction. When the antidiabetic capsicum leaves are pulverized to less than 60 microns, the bitter taste is increased. When it exceeds 100 microns, the pulverized red pepper and the solvent are not mixed well and the extraction is not performed properly do.

When the pulverization as described above is completed, an anti-diabetic red leaf powder is obtained.

(V / W) volume of the total weight of the crushed antidiabetic pepper leaves, water, alcohol, C ₁ to C ₄ lower alcohols or a mixed solvent thereof, preferably water or water, and ethanol And extracted with a solvent mixture at 50 ~ 100 ℃ for 2 ~ 4 times for 1 ~ 10 hours. If the temperature is less than 50 캜, extraction does not occur properly, and if it exceeds 100 캜, the antidiabetic capsicum leaf component is thermally decomposed, which is not preferable.

As the extraction method applied to the present invention, it is preferable to extract by any one of the methods of cold extraction, hot water extraction, ultrasonic extraction, reflux cooling extraction or heat extraction.

Next, the anti-diabetic hot pepper leaf extract extracted by the above extraction method is filtered to obtain an anti-diabetic red pepper leaf filtrate.

Thereafter, the obtained anti-diabetic red pepper leafy filtrate is concentrated under reduced pressure using a rotary vacuum concentrator or a freeze dryer.

When the above-described reduced-pressure concentration is completed, an anti-diabetic hot pepper leaf concentrate is obtained.

Next, the main ingredients such as glutinous rice or rice flour are prepared (S20).

Wash glutinous rice or rice in running water. During the washing, the protein on the surface of glutinous rice or rice does not help fermentation, so it is preferable to flush with water until no cloudy water comes out.

The washed glutinous rice or rice is put into a container, and water is added thereto and fermented for 12 to 10 days, preferably 3 to 7 days, until a sponge is formed. If the fermentation period exceeds 7 days, nutrients in the glutinous rice or rice are exhausted, which is not preferable.

After the fermented glutinous rice or rice is washed with water, it is dehydrated and pulverized to a size of 60 to 100 microns at room temperature in one of an old round grinder, a roll grinder or a ball mill.

Thereafter, the antidiabetic hot pepper leaf concentrate or powder prepared in the step S10 is mixed with the glutinous rice or rice powder prepared in the step S20 (S30).

If less than 1 part by weight of the antidiabetic hot pepper leaf concentrate or powder prepared in step S10 is added to 100 parts by weight of the glutinous rice or rice flour prepared in step S20, the taste, flavor and color of the pepper leaves are not expressed well, When it is added in an amount exceeding 10 parts by weight, there is a problem that the molded product is not swollen and the texture of the molded product is lowered during the heating process. Therefore, 1 to 10 parts by weight of an anti-diabetic hot pepper leaf concentrate or powder is added and mixed, and 1 to 5 parts by weight of sake or shochu is added, and the mixture is kneaded with a wooden spatula while pouring water little by little. If you put a lot of water at a time, be careful because the dough may be kneaded and lumpy. It is desirable to knead the dough to such an extent that the dough may be slightly agglomerated into some agglomerates.

Next, the mixture is stirred (S40).

The mixture is steamed for 2 to 6 hours using steam to prepare a boiled water, and the boiled water is put into a mortar and thoroughly battered with a bat to prepare an opponent.

Thereafter, the opposed substrate is formed into a desired shape (S50).

Generally, the opposite group is formed into a finger shape, but it is not necessarily limited to a finger shape, and may be formed into any shape such as a cylinder, a regular hexagon, a rectangle, or a star.

The molded article is dried in a cool, well-ventilated place so that the moisture content is 5 to 10%.

Next, the molded product is heated and defrosted (S60).

The moldings produced in S50 are firstly fried for 10 to 20 minutes in oil at a temperature of 50 ° C to 70 ° C so that they are well inflated, soft and of the desired shape and color.

As the oil to be applied to the present invention, oil of any one of soybean oil, corn oil, rape oil, flaxseed oil, canola oil, olive oil and grape seed oil may be used, but grape seed oil having a high fuming point is preferably used .

The first fried product is fried secondarily for 1 to 10 minutes at an oil temperature of 120 ° C to 160 ° C so that the texture of the first fried product is more palatable and more color-sensitive. Then, give. The deoiling method is not limited to the natural deoiling method, but it may be decoiled by centrifugal force in a kneader.

Next, the molten metal and the degassed molded product are immersed in a syrup (S70).

In step S60, the molten and defatted molded product is immersed in a syrup made of phthalic acid, honey or sugar solution.

The syrup is prepared by adding the crude syrup, honey or sugar solution into a hot water bottle and heating the container from a low temperature so that the moisture content contained in the gelatinous crude syrup, honey or the sugar solution itself is removed, Boil until it reaches 50 ~ 90 ℃. This is because when the juice is boiled at less than 50 ° C, the moisture of the morning juice, the honey or the sugar solution is not removed and the adhesive strength is poor. When the temperature exceeds 90 ° C, the substance containing the juice, honey or sugar solution is damaged. Preferably boiling to 60 ° C to 70 ° C, has a rich taste and flavor of ylang-ylang, honey or sugar solution itself without destroying the nutrients, and the moisture content is lowered.

The sugar solution may be at least one selected from the group consisting of sugar, white sugar, glucose, fructose, maltodextrin, Tolyl, sucrose and lactose may be mixed and used.

Thereafter, the molded article immersed in the syrup is buried in the sludge (S80).

The moldings manufactured in step S70 are uniformly buried in the moldings. It is preferable that at least one or more of the tastes selected from the group consisting of white sesame, black sesame, rice noodle soup, black rice soup, rice noodle soup,

Peanuts, walnuts, almonds, cashews, and beans are washed thoroughly to remove moisture, roasted, and then cut to a size of 0.4 mm to 1.8 mm with paper laid. If the size of peanuts, walnuts, almonds, and cashew nuts is less than 0.4 mm, the texture will fall. If the size exceeds 1.8 mm, the adhesion will be weakened and the nuts will not be easily formed. .

Wash the white sesame seeds and black sesame seeds thoroughly, remove the water and roast it, and crush it finely using a grinder. Prepare the pine nuts by spreading the paper finely.

Rice, black rice, glutinous rice, millet, fermented fried rice should be hand-rubbed off and then sift very fine powder and use medium-sized powder.

When the above-mentioned process for preparing the safflower is completed, a milkroll (S90) containing an anti-diabetic red pepper leaf as an active ingredient is obtained. The yu-yu produced by the above-mentioned production method is good in texture, and does not feel syrup and does not feel well.

Example 2. Gangjeong containing antidiabetic capsicum leaves as active ingredient

As shown in FIG. 2, an anti-diabetic hot pepper leaf concentrate or powder serving as a sub ingredient of the present invention is prepared (S10).

The antidiabetic capsicum leaves are selected, cleaned to remove foreign matter, and sorted according to size and dryness, and stored in a low-temperature chamber at about 3 to 4 ° C.

As described above, the pre-treated anti-diabetic chilli leaves are washed with water to remove dust and dirt.

Next, the pretreated antidiabetic red pepper leaves are dried to a moisture content of 5 to 20% by one of the following methods: sunlight drying method, hot air drying method, vacuum drying method, freeze drying method, spray drying method, foam drying method, high frequency drying method or infrared drying method . When the moisture content is less than 5%, extraction is not easy, and when it is more than 20%, pulverization is difficult.

The dried antidiabetic pepper leaves are ground to a size of 60 to 100 microns at room temperature in one of a circular grinder, a roll grinder or a ball mill so as to facilitate mixing and extraction. When the antidiabetic capsicum leaves are pulverized to less than 60 microns, the bitter taste is increased. When it exceeds 100 microns, the pulverized red pepper and the solvent are not mixed well and the extraction is not performed properly do.

When the pulverization as described above is completed, an anti-diabetic red leaf powder is obtained.

(V / W) volume of the total weight of the crushed antidiabetic pepper leaves, water, alcohol, C ₁ to C ₄ lower alcohols or a mixed solvent thereof, preferably water or water, and ethanol And extracted with a solvent mixture at 50 ~ 100 ℃ for 2 ~ 4 times for 1 ~ 10 hours. If the temperature is less than 50 캜, extraction does not occur properly, and if it exceeds 100 캜, the antidiabetic capsicum leaf component is thermally decomposed, which is not preferable.

As the extraction method applied to the present invention, it is preferable to extract by any one of the methods of cold extraction, hot water extraction, ultrasonic extraction, reflux cooling extraction or heat extraction.

Next, the anti-diabetic hot pepper leaf extract extracted by the above extraction method is filtered to obtain an anti-diabetic red pepper leaf filtrate.

Thereafter, the obtained anti-diabetic red pepper leafy filtrate is concentrated under reduced pressure using a rotary vacuum concentrator or a freeze dryer.

When the above-described reduced-pressure concentration is completed, an anti-diabetic hot pepper leaf concentrate is obtained.

Next, a syrup is prepared (S20).

Syrup is mixed at a weight ratio of 60:40 to 70:30 with sugar, honey or sugar solution and sugar so that the sweetness and texture of Gangjeong can express the best condition. When sugar, honey or sugar and sugar are blended in a weight ratio of 50:50, it is difficult to form due to the high sugar content and hardness, so that the texture becomes too hard. When the sugar, honey or sugar solution and sugar are mixed with 80:20 When it is blended in a weight ratio, it takes a long time to be hardened by falling in sugar content and hardness, and it is sticky to the hand at the time of molding because of its strong adhesiveness, If less than 1 part by weight of the antidiabetic capsicum leaf extract or powder prepared in the above step S10 is added to 100 parts by weight of the syrup, the flavor, aroma and color of the pepper leaves are not expressed well, , The viscosity becomes weak and becomes hard and hard. Therefore, 1 to 10 parts by weight of an anti-diabetic hot pepper leaf extract or powder is added to the soup container, and the container is heated from a low temperature so as to remove the moisture content contained in the gelatinous seasonings, honey or the sugar solution itself, , And boil until the temperature of the honey or the sugar solution becomes 50 ° C to 90 ° C. This is because when the juice is boiled at less than 50 ° C, the moisture of the morning juice, the honey or the sugar solution is not removed and the adhesive strength is poor. When the temperature exceeds 90 ° C, the substance containing the juice, honey or sugar solution is damaged. Preferably boiling to 60 ° C to 70 ° C, has a rich taste and flavor of ylang-ylang, honey or sugar solution itself without destroying the nutrients, and the moisture content is lowered.

The sugar solution may be at least one selected from the group consisting of sugar, white sugar, glucose, fructose, maltodextrin, Tolyl, sucrose and lactose may be mixed and used.

Next, a main material is prepared (S30).

First, glutinous rice or rice is prepared as a main ingredient for manufacturing the gangjeong according to the present invention.

The main ingredients are not limited to glutinous rice or rice but may be prepared using nuts such as peanuts, walnuts, almonds, cashew nuts, soybeans, sesame or mixtures thereof in accordance with consumers' preferences.

The main ingredient, glutinous rice or rice is washed in running water. During the washing, the protein on the surface of glutinous rice or rice does not help fermentation, so it is preferable to flush with water until no cloudy water comes out.

The washed glutinous rice or rice is put into a container, and water is added thereto to ferment for 2 to 24 hours, preferably 6 to 12 hours. If the fermentation period exceeds 12 hours, it is not good because the water containing glutinous rice or rice is spoiled and the smell becomes bad.

The fermented glutinous rice or the water flowing through the rice is washed with water, dehydrated, placed in a container, and steamed by using steam to make rice in the form of a rice cake.

Drying method, vacuum drying method, freeze drying method, foam drying method, high frequency drying method or infrared drying method for 5 to 15 hours until the water content of the steamed glutinous rice or rice is 10 to 30% , ≪ / RTI >

The dried steamed glutinous rice or rice is then softly fried for 10-20 minutes in oil at a temperature of 50 ° C to 70 ° C to form the desired shape and color.

As the oil to be applied to the present invention, oil of any one of soybean oil, corn oil, rape oil, flaxseed oil, canola oil, olive oil and grape seed oil may be used, but grape seed oil having a high fuming point is preferably used .

The time may vary depending on the size and shape of the dough, and thus the present invention is not limited thereto.

The above-mentioned first fried dried steamed glutinous rice or rice is fried secondarily for 1 to 10 minutes in an oil at a temperature of 120 ° C to 160 ° C so that the texture of the dried steamed glutinous rice or rice is more closely and colorfully colored. Remove it.

Next, syrup is added to the main material and mixed (S40).

If less than 20 parts by weight of the syrup prepared in step S20 is added to 100 parts by weight of the glutinous rice or rice after the second frying in step S30, the amount of the syrup is less than the amount of the main ingredients, When added in an amount exceeding 40 parts by weight, the syrup is thickly coated, and the sugar content is very high and the hardness is increased, so that the binding power is very high and it is difficult to cut in the molding and cutting step. Therefore, it is preferable to add 20 to 40 parts by weight of syrup.

The starch and the mixture are molded and cut (S50).

In step S40, the mixture of the syrup and the main material is molded or standardized into a predetermined shape in a molding machine.

After that, water is cooled in the air to dissipate the moisture, thereby maintaining a crisp physical property.

When the above-described molding and cutting process is completed, a green tea (S60) containing an antidiabetic red pepper blade as an active ingredient is obtained. The gangjeong prepared by the above-mentioned method has a close physical property and does not stick to it and is light-white.

Example 3. Antidiabetic capsules containing the active ingredient of red pepper leaves

As shown in FIG. 3, an anti-diabetic hot pepper leaf concentrate or powder serving as a sub ingredient of the present invention is prepared (S10).

The antidiabetic capsicum leaves are selected, cleaned to remove foreign matter, and sorted according to size and dryness, and stored in a low-temperature chamber at about 3 to 4 ° C.

As described above, the pre-treated anti-diabetic chilli leaves are washed with water to remove dust and dirt.

Next, the pretreated antidiabetic red pepper leaves are dried to a moisture content of 5 to 20% by one of the following methods: sunlight drying method, hot air drying method, vacuum drying method, freeze drying method, spray drying method, foam drying method, high frequency drying method or infrared drying method . When the moisture content is less than 5%, extraction is not easy, and when it is more than 20%, pulverization is difficult.

The dried antidiabetic pepper leaves are ground to a size of 60 to 100 microns at room temperature in one of a circular grinder, a roll grinder or a ball mill so as to facilitate mixing and extraction. When the antidiabetic capsicum leaves are pulverized to less than 60 microns, the bitter taste is increased. When it exceeds 100 microns, the pulverized red pepper and the solvent are not mixed well and the extraction is not performed properly do.

When the pulverization as described above is completed, an anti-diabetic red leaf powder is obtained.

Thereafter, water, alcohol, C1 to C4 lower alcohols or a mixed solvent thereof, preferably water or water and an ethanol mixed solvent (V / W) of 2 to 8 times the total weight of the crushed anti- At 50 ~ 100 ℃ for 2 ~ 4 times for 1 ~ 10 hours. If the temperature is less than 50 캜, extraction does not occur properly, and if it exceeds 100 캜, the antidiabetic capsicum leaf component is thermally decomposed, which is not preferable.

As the extraction method applied to the present invention, it is preferable to extract by any one of the methods of cold extraction, hot water extraction, ultrasonic extraction, reflux cooling extraction or heat extraction.

Next, the anti-diabetic hot pepper leaf extract extracted by the above extraction method is filtered to obtain an anti-diabetic red pepper leaf filtrate.

Thereafter, the obtained anti-diabetic red pepper leafy filtrate is concentrated under reduced pressure using a rotary vacuum concentrator or a freeze dryer.

When the above-described reduced-pressure concentration is completed, an anti-diabetic hot pepper leaf concentrate is obtained.

Then, the main material is prepared (S20)

As the main material, wheat flour such as powdered flour, high-strength flour, and gravitational flour is mainly used, but it is preferable to use flour as a powder having a very small particle size to facilitate mixing with other components. In addition, it is preferable that the main material is dispersed by being dispersed in a 30-50 mesh sieve so as to be well mixed without lumps or agglomeration when mixed with a material or an additive.

Next, the above-mentioned material and the main material are mixed (S30).

The raw material produced in the step S10 and the main raw material prepared in the step S20 are mixed at a weight ratio of 1: 9.

The anti-diabetic chili leaf concentrate contained in the present invention not only facilitates the ingestion of the nutrients of the antidiabetic capsicum leaves but also allows the raw materials and additives to be evenly mixed and kneaded without direct mixing with water .

The blending ratio is appropriately adjusted in the blending ratio so as to facilitate molding.

Additives are added to the blend and mixed (S40).

Additives such as 15 to 20 parts by weight of oil, 20 to 30 parts by weight of saccharides, 2 to 5 parts by weight of sodium bicarbonate or baking powder, and 1 to 3 parts by weight of purified salt are added to 100 parts by weight of the blend prepared in S30, do.

Among the above additives, the oil softens the texture, the saccharide improves the adhesive force to facilitate the molding, and the sodium bicarbonate or baking powder smoothly mixes with the liquid component existing in the dough composition to serve as a series of swelling agents, Thereby inducing the finished product to maintain a normal volume above a certain level.

The above mixing is control of the ratio of each additive so as to facilitate the molding and the heating.

The mixture is aged and formed at room temperature for 30 to 60 minutes (S50).

As described above, in the oil production method of the present invention, the mixture is softened, the taste and aroma are improved, the physical properties are improved, and the time required for frying, and more specifically, It is possible to shorten the time required for the production to be raised, thereby improving the efficiency of production.

The aged material is molded or standardized into a predetermined shape in a molding machine.

The predetermined shape is generally referred to as a flower shape, but is not limited to a flower shape, and may be formed into any shape such as a cylinder, a regular hexagon, a rectangle, or a star.

Next, the molded product is heated and defrosted (S60).

The molded product produced in step S50 is heated at a temperature of 100 ° C to 180 ° C so as to form a desired shape and color. If it is heated below 100 ° C, the excess oil will remain in the molded product. If it exceeds 180 ° C, the fragrance of the material will be blown, the nutrients will be destroyed and the taste will be reduced. It is because the inside is burnt and the inside is not getting raw. Preferably, when the molded product is heated for 10 to 40 minutes at an oil temperature of 120 ° C to 160 ° C, the texture is more prominent, the color is good, and the taste and nutrition are retained.

As the oil to be applied to the present invention, oil of any one of soybean oil, corn oil, rape oil, flaxseed oil, canola oil, olive oil and grape seed oil may be used, but grape seed oil having a high fuming point is preferably used .

The molded product that has been subjected to the hot-water treatment may be generally degreased by centrifugal force by putting on an oil paper or a pot and removing the excess oil by a natural defatting method or putting it in a knitting machine.

Thereafter, the molten and de-oiled molding is immersed in a syrup (S70).

In step S60, the heated and de-molded product is immersed for 6 to 24 hours in a syrup made of phthalic acid, honey or sugar solution so as to syrup between the molds.

The syrup is prepared by adding the crude syrup, honey or sugar solution into a hot water bottle and heating the container from a low temperature so that the moisture content contained in the gelatinous crude syrup, honey or the sugar solution itself is removed, Boil until it reaches 50 ~ 90 ℃. This is because when the juice is boiled at less than 50 ° C, the moisture of the morning juice, the honey or the sugar solution is not removed and the adhesive strength is poor. When the temperature exceeds 90 ° C, the substance containing the juice, honey or sugar solution is damaged. Preferably boiling to 60 ° C to 70 ° C, has a rich taste and flavor of ylang-ylang, honey or sugar solution itself without destroying the nutrients, and the moisture content is lowered.

The sugar solution may be at least one selected from the group consisting of sugar, white sugar, glucose, fructose, maltodextrin, Tolyl, sucrose and lactose may be mixed and used.

Next, the molded article is buried in a trowel (S80).

In step S70, the moldings immersed in the syrup are sprayed or evenly buried.

The tin is generally referred to as pine nut, but various nuts such as peanuts, sesame, walnuts and the like can be used as raw materials.

When the above-mentioned process of filling the tiger is completed, a medicine (S90) containing an antidiabetic hot pepper leaf as an active ingredient is obtained. The pharmacopoeia produced by the above-mentioned method exhibits a texture similar to that of a high-grade pie, and is gentle on the outside and soft on the inside.

The medicines containing the antidiabetic capsicum leaves according to the present invention as an active ingredient and the method for producing the medicines can be used as dietary supplements.

Claims (5)

CLAIMS 1. A method for producing a broth comprising an anti-diabetic red pepper leaf as an active ingredient,
(a) preparing a dietary supplement such as an antidiabetic hot pepper leaf powder or a concentrated liquid,
(b) adding the above-mentioned sub ingredient to prepare a syrup,
(c) preparing a main ingredient of glutinous rice powder or rice flour or wheat flour,
(d) mixing the syrup prepared in the step (b) with the main ingredients of the glutinous rice powder or rice flour or wheat flour prepared in the step (c)
(e) molding and cutting the mixed mixture in the step (d)
Wherein the syrup of step (b) comprises an anti-diabetic red pepper leaf as an active ingredient, wherein the anti-diabetic red leaf powder or the concentrate is contained in an amount of 1 to 10 parts by weight based on 100 parts by weight of the syrup.
The method according to claim 1,
In step (a), the antidiabetic capsicum leaf powder is pulverized to a size of 60 to 100 microns,
The antidiabetic capsicum leaf concentrate is extracted at a temperature of 50 ° C to 100 ° C,
Wherein the syrup is prepared by mixing the crude syrup, honey or sugar solution with the sugar in an amount of 60:40 to 70:30 by weight.
The method according to claim 1,
Wherein the main ingredients of the glutinous rice flour, rice flour or wheat flour are firstly fried at 50 ° C to 70 ° C and secondly fried at 120 ° C to 160 ° C in the step (c). And a manufacturing method.
The method according to claim 1,
Wherein the mixing is performed by adding 20 to 40 parts by weight of syrup to 100 parts by weight of the main ingredients of glutinous rice powder, rice flour or wheat flour, and mixing the mixture.
An antimicrobial agent comprising an anti-diabetic red pepper leaf as an active ingredient, characterized in that it is prepared by an anti-diabetic red pepper leaf of any one of claims 1 to 4 as an active ingredient.

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