KR101859899B1 - Food composition for anti-diabetic containing barley and mulberry leaf extract and manufacturing method thereof - Google Patents

Abstract

The present invention relates to an antidiabetic food composition containing barley and mulberry leaf extracts and a manufacturing method thereof, and the composition contains barley and mulberry leaf extracts and the barley is able to be contained as a processed product. Moreover, according to the present invention, the antidiabetic food composition containing barley and mulberry leaf extracts is capable of improving the texture and flavor based on good harmonization with barley and enabling a user to enjoy the flavor of barley as the flavor is by containing 90 wt% of barley without extra enzyme or synthetic additives. Moreover, the present invention is capable of having excellent blood sugar regulation, liver function improvement, and blood fat reduction effects.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a food composition for preventing diabetes mellitus,

The present invention relates to a food composition for antidiabetic use comprising a barley and leaf extract and a method for producing the same. More specifically, the present invention relates to a food composition for antidiabetic use and a method for producing the same, which is excellent in texture despite the fact that it is a food composition containing a large amount of barley, and has excellent weight control and blood glucose controlling effect by containing the leaf extract.

Diabetes is a disease characterized by hyperglycemia resulting from the absolute or relative deficiency of insulin and a decrease in insulin action in tissues and concomitant metabolic disorders. Type 2 Diabetes Mellitus is a type 1 diabetes mellitus (Type 1 Diabetes Mellitus) that is insufficiently secreted due to changes in dietary patterns and lifestyle due to the development of human civilization. ), Insulin resistance is a major pathophysiological feature. Insulin resistance is closely linked to genetic factors and lifestyle habits such as dietary patterns that reduce insulin sensitivity in peripheral tissues, obesity, lack of exercise, and stress. There are many reports that the decrease of insulin sensitivity is highly related to obesity, and the inflammatory response in obese state reduces insulin sensitivity.

Currently, there are sulfonlurea drugs that increase insulin secretion, and pioglitazone and rosiglitazone, a peroxisome proliferator activated receptor gamma (PPAR-γ) agonist that improves insulin action. In addition, there is a drug called acarbose, which prevents the increase of postprandial blood glucose by interfering with digestion and absorption of Metformin system drugs, carbohydrates, which reduce your biosynthesis in the liver.

Among these drugs, Metformin has the advantage of less side effects such as hypoglycemia and weight gain than other oral hypoglycemic agents and is currently being used as the first drug therapy for type 2 diabetes. Presently, Metformin is marketed as its hydrochloride salt in the form of a tablet of GLUCOPHAGE (registered trademark, Bristol-Myers Squibb Company). The ongoing Glucophage tablets contain 500 mg, 850 mg, or 1000 mg of Metformin hydrochloride, and the doses should not exceed the maximum required dose of 2,550 mg / day, taking into account both efficacy and tolerability .

Metformin has been used in Europe since 1957 as a major component of French lilac and has been approved for use in the United States since 1994, but its mechanism of action has been relatively recent. A known mechanism of action has been reported to induce the activation of AMP-activated protein kinase (AMPK), which is involved in the energy regulation of the cell, thereby inhibiting the function of the liver in the liver and promoting fatty acid oxidation in muscles and liver. Recent studies have shown that LKB1, an upper kinase for phosphorylation of AMPK, is required for the hypoglycemic action of Metformin, and it has been shown that LKB1 inhibits your life by phosphorylation of the transcriptional co-activator TORC2.

However, as a side effect caused by Metformin, anorexia, abdominal bloating, nausea and diarrhea have been reported in 20 to 30% of patients taking it. It is rarely reported to cause lactic acidosis, and caution should be exercised when accompanied by renal disease, liver disease, hypoxia, severe infection, alcoholism, and the like. Such side effects can be partially resolved by reducing the minimum and / or sustained dose, by reducing the number of dosing regimens, or by co-administering with other drugs.

In order to prevent the worsening of diabetes, it is necessary to pay close attention to everyday life such as diet control and weight control. Therefore, it is urgent to develop a functional food that has a preventive effect as well as an effective action for treatment by naturally ingesting it in the same manner as a daily meal.

(Patent Document 1) KR 10-2016-0119920 A1 (Patent Document 2) KR 10-1331199 B1

It is an object of the present invention to provide a food composition containing barley, which has an anti-diabetic and anti-obesity effect while enhancing flavor and texture of barley, and a method for producing the composition.

Another object of the present invention is to provide a food composition containing 90% or more by weight of barley and reducing the rough texture of the barley and having high palatability and a method for producing the same.

Still another object of the present invention is to provide a food composition for antidiabetic use, which comprises an extract of barley and leaf livers having an excellent effect of controlling blood sugar, an effect of improving liver function, and an effect of reducing blood fat, and a method for producing the same.

In order to achieve the above object, the antidiabetic food composition according to an embodiment of the present invention includes barley and leaf extract, and the barley may be included in the form of processed food.

The upper leaf extract can be extracted from the dried upper leaves using an extraction solvent.

The extraction solvent may be selected from the group consisting of water, alcohols having 1 to 6 carbon atoms, and mixed solvents thereof.

The food composition may comprise a fermented leaf extract.

The fermented upper leaf extract can be fermented by adding a culture medium to the upper leaf extract.

The food composition may further comprise a natural extract selected from the group consisting of an extract of alfalfa, an almond extract, a alfalfa extract and a mixture thereof.

The method for preparing a food composition for anti-diabetic according to another embodiment of the present invention comprises the steps of: 1) preparing a solvent for crude dough to produce a crude dough solvent by diluting a leaf extract and water; 2) a barley powder production step of drying the barley so as to have a water content of 15% by weight or less and pulverizing the dried barley to produce barley powder; 3) mixing the barley flour of step 2) and the crude flour of step 1), and stirring the flour to form a crude dough; 4) a first ripening step in which the rough kneading in step 3) is molded, followed by aging to produce an aging dough; 5) a barley flour dough producing step of mixing the refined salt in the first aging dough in the step 4) and stirring to produce a barley dough; 6) a second ripening step of aging the barley dough in step 4); 7) rolling and molding the aged barley dough in step 6); And 8) a third ripening step of aging after the processing step of step 7).

The top soil extract for artificial kneading in the step 1) may further comprise a natural extract selected from the group consisting of an alopeclara extract, an algae extract, an alum extract, and a mixture thereof.

The noodles for anti-diabetic according to another embodiment of the present invention can be produced according to the above-described method for producing a food composition for anti-diabetic.

Hereinafter, the present invention will be described in more detail.

The antidiabetic food composition comprising the barley and leaf extracts according to an embodiment of the present invention includes barley and leaf extracts, and the barley may be included in the form of processed food.

The form of the processed food may be any processed food using barley, such as noodles, rice cakes, breads, confectionery, etc., but is not limited to the above examples. Preferably, the form of the processed food of the present invention is noodles, but is not limited to the above examples.

Generally, there is a problem in that when the content of barley is included in a large amount when the barley is produced in the form of flour and then the barley is produced in the form of flour, the palatability of the barley itself is deteriorated due to rough texture.

In order to solve the above problem, conventionally, a considerable amount of wheat flour is mixed with wheat flour and processed into a noodle. In many cases, the barley flour is contained in a relatively small amount and the barley flour content is increased, In many cases, synthetic additives are used.

On the other hand, the barley noodles according to the present invention include barley flour, and the content of barley is 90 wt% or more. The nutritional superiority or the dietary function of barley can be utilized, and other grains such as wheat flour and other synthetic additives are not added Is a noodle including noodles which can increase the content of barley without being processed and have a high noodle texture and palatability.

Although the barley noodles having an increased content of the barley are excellent in their antidiabetic effect, the noodles for anti-diabetics, which have an antidiabetic effect due to the synergistic action due to the use of the barley and dill leaf, .

The top leaf of the present invention is a leaf of Morus alba Linne or Morus bombycis Koidzumi (Moraceae Moraceae). It is also called a winter 桑葉. Leaves egg-shaped or broad egg-shaped, 3- to 5-parted, 8 to 15 cm long, 7 to 13 cm wide. The top surface is yellowish green or light yellowish brown. The tip of the leaf is pointed, the bottom part is heart-shaped, and the edge of the leaf is fixed. On the underside there is a vein, and the vein is a net, with hair on it. The vagina is fragile and light. There is almost no smell, and the taste is good.

In the present invention, the upper leaf extract may be extracted with a solvent selected from the group consisting of water, an alcohol having 1 to 6 carbon atoms, and a mixed solvent thereof. The term 'upper leaf extract' means an extract obtained by extracting upper leaves. The above leaf extract can be obtained by eluting the pulverized leaf material with a polar solvent such as an alcohol having 1 to 6 carbon atoms such as water, ethanol, methanol or the like, or a mixed solvent having a mixing ratio of alcohol and water of 1: 0.1 to 1:10, May be eluted with a mixed solvent having a mixing ratio of ethanol and water of 1: 3 to 1: 5. At this time, the extraction temperature may be an extract extracted at 10 to 100 캜, preferably at room temperature, and for an extraction period of 12 to 4 days, preferably 24 hours. The filtered extract may be the result obtained by concentration under reduced pressure with a vacuum rotary concentrator. However, as long as it is an upper leaf extract capable of exhibiting the antidiabetic effect of the present invention, the extract, the diluted solution, the concentrate and the extract of the extract are dried The dried product to be obtained, or its controlled preparation or purified product.

The top leaf has superior antidiabetic effect compared to stem, root, and fruit of mulberry. That is, even when the extracts of the topical extracts are individually used, the antidiabetic effect is excellent. However, in the present invention, the antidiabetic effect of the present invention is expected to be included in the barley noodles by the synergistic action of the combination of the barley and the top leaves. Preferably, it may be a hot-water extract for the upper leaves.

The above leaf extract may be fermented leaf extract. The fermented upper leaf extract has an advantage that it can be used stably at a relatively high concentration because of its low cytotoxicity compared to using the top leaf extract directly.

The fermented upper leaf extract can be used by fermenting by adding a culture medium to a leaf extract of Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, , Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus spp. , Lactobacillus (Lactobacil Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecalis, and Enterococcus faecalis, such as Lactococcus lactis, Such as Bifidobacterium, such as Enterococcus faecium, Streptococcus thermophilus, Leuconostoc lactis, Leuconostoc mesenteroides, and the like, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium longum, Bifidobacterium spp., Bifidobacterium spp., Bifidobacterium spp., Bifidobacterium spp. Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacterium spp. acterium adolescentis, and the like, and more preferably Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum bifidobacterium, Bifidobacterium bifidum bifidobacterium, Bifidobacterium breve bifidobacterium, and Lactobacillus acidophilus. In addition, the present invention is not limited thereto.

The above-mentioned leaf extract can produce not only an effect such as anti-diabetic effect but also a noodle flavor and a texture with the noodles containing the following barley as a main ingredient.

The barley noodles may further comprise a natural extract selected from the group consisting of extracts of alfalfa, alfalfa extract, alfalfa extract and mixtures thereof.

Preferably, the barley noodle further contains an extract of Upper, lower, upper and lower ala extracts, and thus the antidiabetic effect can be further elevated due to the synergistic action of the ingredients in combination.

Geranium thunbergii Siebold & Zucc. Is a perennial plant that grows about 50 cm in length and has hairs spreading upward. Leaves are alive and palmate, divided into 3 to 5 pieces, with black patterns on both sides and hairs lying on the surface. The flower is light red, and two pedicels are divided in August and September, and one flower runs each. Fruits are capsules divided into 5 pieces, dried up and contain 5 seeds. Contains a large amount of tannin and quercetin, and has anti-inflammatory, hemostatic, astringent, and bactericidal action. In the private sector, it is used as a drug for the colon, Qatar, dysentery, gastric ulcer, duodenal ulcer, etc., and it is called "玄 草". It is distributed in Korea, Japan and Taiwan.

The Firmiana simplex (Chinese Parasol Tree) is originated from China, Indochina, Taiwan and Ryukyu. It is planted by roadside trees in Jeolla and Gyeongsang Province. Dicotyledonous plant Diptera group It is a deciduous arboreous tree with woolly woodwind and it lives in the roadside of lowland. It is about 15m high and has thick branches and bark is green. Leaves are ovate and wide, but they are diagonal but run at the ends of the branches and split into 3 to 5 edges. The length and width of the saw teeth are 16 to 25 cm. The petiole is longer than the leaf. The flowers bloom in June and July in light yellow color and are unicellular, forming a conical flower inflorescence. There is a female flower and a male flower on a flower ear. There are 5 calyx pieces, and they are bent backward and have no petals. At the end of the combined operating table, there are 10 to 15 anther. Fruits are divided into five before they mature into capsules, and round seeds appear on the outside. The seeds have anti-inflammatory, cryptic, and antipyretic effects. The rooted juice treats the boil, and the leaf cleaner is effective on the back and the wound. Alcoholic extracts of leaves and seeds increase muscle tone. Mental, physical fatigue, weakness in the aftermath of the excitement. It uses the seeds as antipyretic and inflammatory drugs and feeds the children with the medicine to make the hair black when the hair is cleaned. For the same purpose, the hair is wrapped with a peel or juice. Children also write when their mouths are torn. The bark has a lot of mucus, so it is also used as a pulp for paper production.

Elaeagnus umbellata Thunb. (Autumn olive), a deciduous shrub that grows at the foot of a mountain, 3 to 4 meters high, with thorns, and the young branch is silver white or brown. Leaves are alternate phyllotaxis, oval, obtuse or short acuminate, no sawtooth, and silver white scales hairs on the back. Flowers are pale yellow, and 1-7 are hanging in mountain shape in May to June in new branch leaf axil. The fruit is covered with round, scaly fur.

The anti-diabetic noodles according to the present invention contains 90% by weight or more of barley as a main component, and contains a small amount of the extracts of the mulberry leaf extract, the extract of the mulberry leaf, the extract of the mulberry root and the mulberry extract to increase the antidiabetic effect and produce a rich flavor and texture .

More preferably 90 to 95% by weight of barley; 2 to 5% by weight of leaf extract; 0.5 to 2% by weight of an extract of Artemisia sp. 0.5 to 2% by weight of Rhizome extract and 0.5 to 2% by weight of Rhizome extract. Within the above range, the synergistic effect of the antidiabetic activity can be maximized by the synergistic action of mixing of the components, and when mixed with the barley flour, excellent flavor and texture can be obtained at the optimum ratio.

 A method for preparing an antidiabetic food composition comprising barley and leaf extracts according to another embodiment of the present invention comprises the steps of: 1) preparing a solvent for crude dough, which is prepared by diluting a leaf extract and water to prepare a crude dough solvent; 2) a barley powder production step of drying the barley so as to have a water content of 15% by weight or less and pulverizing the dried barley to produce barley powder; 3) mixing the barley flour of step 2) and the crude flour of step 1), and stirring the flour to form a crude dough; 4) a first ripening step in which the rough kneading in step 3) is molded, followed by aging to produce an aging dough; 5) a barley flour dough producing step of mixing the refined salt in the first aging dough in the step 4) and stirring to produce a barley dough; 6) a second ripening step of aging the barley dough in step 4); 7) rolling and molding the aged barley dough in step 6); And 8) a third ripening step of aging after the processing step of step 7).

More specifically, the antidiabetic food composition of the present invention can be manufactured by a noodle for antidiabetic purposes, and comprises: 1) a step of preparing a mung bean extract for preparing a mung bean extract by diluting a mung bean extract and water; 2) a barley powder production step of drying the barley so as to have a water content of 15% by weight or less and pulverizing the dried barley to produce barley powder; 3) a first barley flour having a grain size of 1000 to 2000 mesh; A second barley flour having a grain size of 300 to 800 mesh and a third barley flour having a grain size of 100 to 300 mesh; 4) The first barley powder in the step 3) and the leaf extract for artificial kneading in the step 1) are mixed and stirred at 1500 to 5500 RPM while maintaining the temperature at 50 to 90 ° C to prepare the first batter A dough manufacturing step; 5) A second batch of the dough of step 3) is mixed with the second batch of dough of step 3), and the second batch of dough is mixed with stirring at 1000 to 3500 RPM while maintaining the temperature of 30 to 50 ° C. step; 6) mixing the third barley flour with the second barley flour, stirring the mixture at 300 to 1000 RPM while maintaining the temperature at 15 to 40 ° C to produce a third flour dough; 7) a first ripening step of forming a first ripened dough by molding the third kneaded dough at the step 6) and aging at 15 to 25 ° C for 10 to 30 hours; 8) a barley flour dough producing step of mixing the refined salt into the first maturing dough in the step 7), stirring the flour at 800 to 2000 RPM or more while maintaining the temperature at 50 to 80 캜, and making a barley dough; 9) a second ripening step of wrapping the barley dough in the step 8) with paper, molding and then aging the barley dough for 10 to 25 ° C for 18 to 72 hours; 10) a first face plate manufacturing step of rolling the aged barley dough in the step 9) to form a first face plate; 11) a second face plate manufacturing step of manufacturing the second face plate by rolling the first face plate into a dough shape and then rolling it; 12) a third aging step of aging the second face zone in step 11) for 40 to 80 hours while maintaining the temperature at 5 to 10 캜; 13) an ethanol immersion step of immersing the second face plate, which has undergone the third aging step of step 12), in 50 to 99% by weight of ethanol, followed by drying; And 14) a fourth aging step of aging the second faceplate after the step of ethanol immersion in the step 13) at a temperature of 5 to 10 ° C for 24 to 72 hours.

The step of preparing the safflower extract for safflowing dough is a step of preparing an anti-diabetic composition for enhancing the anti-diabetic effect added during the preparation of the safflower, and more specifically, And 5 to 20 times of distilled water is added to the pulverized upper leaves and refluxed to prepare the leaf extract. Thereafter, it may be diluted with water to prepare a mulberry extract for artificial kneading.

Preferably, the natural extract may be prepared by mixing the extracts of the upper and lower leaves with water, and extracting the extracts of Wakamatsu, Woongdong, and Ryeumjae. The barley flour, which is large in size, is prepared in the form of dough by mixing it with water. The water used here is water mixed with natural extract.

The step of preparing the soil extract for artificial kneading is a step of mixing the extracts of the mulberry leaf, the mulberry leaf extract, the mulberry leaf extract and the mulberry extract into water, and they are mixed in the same amount. Thus, 2 to 5% by weight of the leaf extract relative to the total weight; 0.5 to 2% by weight of an extract of Artemisia sp. 0.5 to 2% by weight of wall extracts; 0.5 to 2% by weight of the crude extract and the balance water.

There is a problem that the natural extract for crude dough is not diluted to the above range and the first raw dough is not well made, so that the cotton itself having a high content of barley can not be produced.

Therefore, when the extracts contain less than the minimum value, there is a problem that the antidiabetic activity due to the use of the natural extract is hardly exhibited, and the effect of increasing the flavor is hardly obtained. In addition, when the extracts contain more than the maximum value, the content of barley in barley noodle is decreased, and the inherent texture of barley noodles is inhibited, resulting in a decrease in antidiabetic activity.

The barley should have a water content of 15% or less in the barley powder production step. If moisture is contained in excess of the above range, it is not desirable to classify the pulverized and barley flour by particle size.

The pulverization refers to a process of cutting the barley to a certain size, and the pulverization method is considered to include a pulverization method that can be used in the field such as a press milling and a ball mill.

The first barley powder has a particle size of 1000 to 2000 mesh and is composed of relatively fine particles. The first barley powder has a relatively small particle size, and when the barley powder is mixed with water, the surface area at which the barley powder particles come into contact with water can be widened to improve viscosity and elasticity. In particular, the first barley flour is very important because it imparts initial viscosity and elasticity of the dough.

If the first barley powder has a particle diameter of less than 1000 mesh, the surface area of the barley powder particles contacting the water is reduced, and the low viscosity and elasticity of the barley will not allow the dough to clump well overall, It has a problem that it can not be manufactured. On the other hand, when the first barley powder is more than 2000 mesh, since the first barley powder is dispersed in water and aggregated by the cohesive force of the respective particles, not only the shape of the particles is not uniformly formed but also water and the first barley powder There is a problem that dispersion between particles is not smooth. Therefore, when the first barley powder is more than 2000 mesh, the viscosity and elasticity of the dough are rather reduced.

The second barley flour has a particle size of 300 to 800 mesh, and the second barley flour is included in the first flour made by the first barley flour to increase the viscosity of the flour. When the second barley dough is less than 300 mesh, the grain size of barley flour is relatively large, so that it is not evenly dispersed in the first dough and the viscosity can not be increased. Instead, the viscosity of the first dough is lowered, There is a problem of reducing the resilience of semi-porridge. On the other hand, when the second barley powder is larger than 800 mesh, since the particle size is relatively small, it does not disperse on one side in the first batter, so that the second barley powder is used to increase the viscosity of the first batter I can not.

The third barley powder has a grain size of 100 to 300 mesh. The third barley flour is relatively large in size and allows the flavor and texture of the barley to be increased, and can be added to the second flour to increase the viscosity of the flour.

If the third barley flour is contained less than 100 mesh, the grain size is too large, so that not only the dough is not good, but also the end result is that the surface is broken well and does not have elasticity. In addition, when it is more than 300 mesh, the effect of increasing the flavor and texture of the barley which can be relatively large particles on the surface is not only small, but also the viscosity of the dough is lowered there is a problem.

Meanwhile, in the present invention, it means to die for the early stage which is made for the aging before the dough made for preparing the breakfast dead side.

When the dough is mixed by mixing the first barley flour, the second barley flour and the third barley flour at a time, it is difficult to produce a dough having little viscosity, and even if the dough is manufactured, It has a problem that the texture is lowered because it is broken and has no elasticity.

Therefore, the basic dough must be prepared first through the first dough production step. The first batch of dough is to be processed at a relatively high temperature of 50 to 90 ° C. The first barley flour instantaneously expands to bring the initial viscosity into contact with the higher surface to form a dough to be. Therefore, when the temperature is less than 50 ° C, the barley particles swell and the large surface area can not be mixed with water to increase the viscosity. When the temperature exceeds 90 ° C, the viscosity is not increased due to the relatively high temperature.

Also, it is necessary to relatively quickly stir at 1500 to 5500 rpm for the first breakfast so that the initial viscosity of the dough can be exhibited. Therefore, in case of stirring less than 1500 RPM, it is difficult to impart the initial viscosity of the dough, so that the first dough is not well formed. When the viscosity exceeds 5500 RPM, the stirring speed is too fast, There is a problem that the viscosity of the dough is lowered because the mixing of the barley flour and water is not stably performed by stirring.

Also, the second preparation step is a step of directly improving the viscosity of the preparation by mixing the second barley powder directly into the first preparation batter. Therefore, in order to increase the viscosity, the temperature should be lowered compared to the first preparation step, and the viscosity of the kneaded product should be lowered.

Therefore, when the temperature of the first dough is kept at a temperature lower than 30 ° C in the second dough producing step, the viscosity of the first dough is rapidly increased so that the second barley powder does not mix well with the first dough, . When the temperature exceeds 50 캜, the viscosity of the first composition is not increased due to the relatively high temperature. Therefore, there is a problem that the effect of increasing viscosity of the composition due to the mixing of the second barley powder can not be obtained.

In case of stirring less than 1000 RPM in the second kneading step, there is a problem that the second barley powder is not dispersed well in the first kneading, and when the kneading speed is more than 3500 RPM, the first kneading There is a problem that the viscosity of the dough does not increase because the water remaining in the dough prevents the second barley powder from being mixed.

Article 3 The dough-making step not only enhances the flavor and texture of the barley on the surface produced with the relatively large grain barley powder but also increases the viscosity of the dough overall as the relatively large particles are entangled in the second dough When the prepared surface is boiled, it is expanded and the elasticity of the surface is increased.

Therefore, in the third kneading step, stirring is carried out at 300 RPM or more while maintaining the temperature at 15 to 40 ° C. When the temperature of the third kneading step is lower than 15 ° C., the viscosity of the second kneading material rapidly increases, There is a problem that it is difficult to mix with the barley flour. When the temperature exceeds 40 ° C, the viscosity of the second dough is relatively lowered, and the third barley flour having a relatively large diameter is not fixed to the second dough There is a problem that the viscosity and elasticity of the dough are lowered.

Preferably a third barley dead barley flour, wherein the first barley flour comprises 10 to 30 parts by weight of the second barley flour and 1 to 5 parts by weight of the third barley flour, based on 100 parts by weight of the flour.

If the second barley powder is contained in an amount of less than 10 parts by weight, the effect of improving the viscosity of the first layer of dough may not be exhibited. If the content of the second barley powder is more than 30 parts by weight, There is a problem that the viscosity of the dough is lowered.

When the third barley flour is contained in an amount of less than 1 part by weight, the effect of improving the flavor and texture of the barley due to the use of the third barley flour can not be obtained. There is a problem that can not be effective. On the other hand, when the third barley powder is more than 5 parts by weight, it is impossible to fix the third barley powder particles in the second kneading batter, so that the viscosity of the third barley powder is lowered and it is difficult to make it into a cotton.

The first ripening step is a process of increasing the viscosity of the dough and increasing the bonding force between the barley flour contained in the dough, thereby imparting the viscosity and elasticity of the surface to be produced.

In the first aging step, the aging step is performed after forming the third dough. More specifically, the molding process is performed in a compression mold after being inserted into a compression mold. The water contained in the dough is discharged through the compression process, and only one part of the discharged water is moved back toward the dough. It not only increases the viscosity, but it can also increase the mixing power in the course of water movement.

The first aging step proceeds at a temperature of 15 to 25 DEG C in a light-free shade. The aging process is carried out at room temperature, thereby increasing the viscosity of the dough, and in the process, a strong elastic bond between the barley particles can be produced.

The step of preparing the barley flour dough is a process of increasing the viscosity of the barley flour dough with low binding force and viscosity compared to flour dough and the like. The third flour dough contains the tablet salt, thereby increasing the binding force between the barley particles contained in the dough, And increase the elasticity.

During the preparation of the barley flour dough, the barley flour dough is produced while the refined salt is mixed. At this time, a certain amount of water is generated on the dough surface. Therefore, in the second aging step, the barley dough is wrapped with paper and then pressed in a compression mold to remove all of the moisture contained in the barley dough. Otherwise, the viscosity of the dough decreases due to the high content of moisture, and the viscosity and the elasticity increase effect of the dough due to aging can not be obtained.

More specifically, the second aging step surrounds the surface of the barley dough with the barley dough, and the surface of the barley dough is wrapped with paper, and then the aging process can be performed. In order to remove the moisture generated during the pressing process, the paper is absorbed in the barley dough during the second aging process so that the active ingredient of the barley dough is absorbed to increase the viscosity and elasticity increasing effect of the dough. to be.

Edgeworthia chrysantha Lindl is 1 ~ 2m in height, thick and yellowish brown and usually divided into 3 pieces. Leaves are alternate phyllotaxis or spindle shaped, 8 ~ 15cm in length, membrane quality, pointed at both ends and flat edge. There are hairs on both sides of the leaf, the front is light green and the back is white. On the other hand, the flowers bloom in yellow color before the leaves in March and April, rounded at the ends of the branches, and the flower stalks downward. Calyx is tubular, 12 to 14 mm long, with white hairs on the surface and 4 ends. The cracks are elliptical in shape and yellow in color, with eight stamens running on two rows of tubers and one pistil.

On the other hand, the second aging step is carried out at 10 to 25 ° C for 18 to 72 hours, in order to increase the viscosity of the particles by maximizing the viscosity.

A face-to-face, a stick-face, or a stick-like shape, and the face sheet manufacturing step refers to a process of manufacturing or molding the dough in the form of a face.

Since the barley flour surface has low elasticity and viscosity, it is difficult to form the flour by the surface preparation step of one time, and the elasticity of the surface by the air remaining in the dough This is because there is a problem of deterioration.

More specifically, the first facet production step allows the aged barley dough to form a first facet by rolling while heating to 25 to 45 占 폚. This is because it is necessary to maintain the temperature at 25 to 45 占 폚 to form a face sheet by rolling while maintaining a high viscosity. That is, when the temperature is less than 25 ° C, the viscosity is too high, so that the surface may not be split or the thickness may not be constant during the rolling process. If the temperature exceeds 45 ° C, the viscosity becomes too high, The elasticity is lowered.

After the first face plate is manufactured, the second face plate is formed again into a kneaded form and then rolled to produce a second face plate for manufacturing the second face plate.

The second face plate manufacturing step forms a second face plate through the rolling process while heating the first face plate at a temperature higher than the first face plate manufacturing temperature of 60 to 70 ° C. Through the two rolling processes, You can make a surface that has a uniform thickness and no cracks on the surface. When the temperature is less than 60 ° C, there is a problem that the air removal in the dough and the bonding strength between the barley particles are insufficient. On the other hand, when the temperature exceeds 70 ° C, the viscosity and elasticity of the cotton itself are drastically lowered.

In the third aging step, the bonding force of each particle is increased in the final shape of the second face plate, and the air contained in the face plate is removed while abruptly lowering the temperature, which was raised in the second face plate manufacturing process, have.

In the ethanol immersion step, the surface of the surface layer is smoothed to enhance the texture, and the water on the surface of the surface layer can be removed and the elasticity of the surface can be enhanced.

In addition, in the fourth aging step, the surface is leveled by the ethanol immersion step, and the viscosity is further increased between the barley particles in the surface layer in the state where the moisture on the surface is removed to raise the viscosity of the barley powder surface once more, To make a chewy noodle.

Preferably, the ethanol is 100 to 200 parts by weight of the seaweed, 30 to 80 parts by weight of the plantain, 100 to 200 parts by weight of the marine algae, 100 to 200 parts by weight of the marine algae, And 100 to 200 parts by weight of water may be immersed and the filtrate may be separated after 10 to 30 hours.

When the filtrate is used, not only the elasticity of the barley flour surface becomes much higher, but also the texture of the surface is considerably improved due to the soft feeling of the surface and the elasticity of the inside of the surface layer.

After the ethanol immersion step, the surface of the second face plate is coated with a vegetable oil, and then the fourth aging step can be performed.

The vegetable oil may be selected from the group consisting of safflower seed oil, coconut oil, rose hip oil, and mixtures thereof. Preferably, a mixed oil obtained by mixing safflower seed oil, coconut oil and rose hip oil at a weight ratio of 1: 1: 1 to 1: 1: 0.5 is applied to the surface of the second face plate, and then a fourth aging process can be carried out .

When the vegetable oil is applied to the surface of the second surface layer, the surface of the surface is disconnected from the outer air layer to increase the elasticity of the surface, and the vegetable oil permeates the inside of the surface, The flavor due to the mixing of the natural extract such as the upper leaf extract can be suppressed and the palatability can be further increased.

The anti-diabetic food composition comprising the barley and leaf extracts according to the present invention and the preparation method thereof can be combined with the barley to enhance the anti-diabetic effect while enhancing the flavor and texture.

According to the production method of the present invention, it is possible to produce a food composition which contains 90% by weight or more of barley but does not contain any additional enzymes or synthetic additives, and can enjoy the flavor of the barley itself.

It is also possible to provide a food composition for antidiabetic use and a method for producing the composition, which comprises an extract of barley and mulberry which is excellent in blood glucose controlling effect, excellent in liver function improving effect and excellent in blood fat reducing effect.

1 is a flowchart of a method for producing a food composition for anti-diabetic according to an embodiment of the present invention.
2 is a graph showing a result of weight change of an experimental group ingesting a food composition for anti-diabetic according to an embodiment of the present invention.
FIG. 3 is a graph showing blood glucose changes in an experimental group ingesting a food composition for anti-diabetic according to an embodiment of the present invention.
4 is a graph of oral glucose tolerance test results of an experimental group ingesting a food composition for diabetic according to an embodiment of the present invention.
FIG. 5 is a graph showing the results of AST changes in an experimental group consuming a diabetic food composition according to an embodiment of the present invention. FIG.
FIG. 6 is a graph of ALT changes in an experimental group ingesting a food composition for anti-diabetic according to an embodiment of the present invention.
FIG. 7 is a graph showing the results of a change in triglyceride of an experimental group ingesting a food composition for anti-diabetic according to an embodiment of the present invention. FIG.
8 is a graph showing a change in cholesterol of an experimental group ingesting a food composition for anti-diabetic according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[Preparation Example 1: Preparation of natural extract]

1. Preparation of mulberry leaf extract (ME)

Morus alba leaves were purchased from a famous herbal medicine company located in Hwaseong city, Gyeonggi province. Ten grams of distilled water was added to 1000 g of the ground sample and extracted for 4 hours under reflux. After centrifugation, Whatman paper No. 4 ) And concentrated using a freeze dryer. The recovery rate of Morus alba leaves Water Extract was 30%.

2. Preparation of natural extract

(AE), wall plug (TE) and right inner tube (UE) were prepared as hot water extracts in the same manner as the above leaf extracts.

3. Manufacture of natural extract for crude dough

Natural extracts for treadmill were prepared by diluting the above leaf extracts (ME), extracts (AE), wall extracts (TE), and right inner extracts (UE) with water in the manner shown in Table 1 below.

HX1 HX2 HX3 HX4 HX5 HX6 HX7 ME 2.5 5 One 2.5 3 5 10 AE - - One 0.5 One 2 5 TE - - One 0.5 One 2 5 UE - - One 0.5 One 2 5

(Unit% by weight, all others are water)

[Preparation Example 2: Preparation of barley surface]

In order to confirm the effect of the production method of barley noodles containing barley according to the present invention, barley noodles were prepared as described in Table 2 below. The specific steps were carried out in the order of the method for producing barley noodles containing barley disclosed in the specification of the present invention.

fair TI1 S1: Pulverized dried barley (moisture content 13% by weight or less) to produce barley powder.
S2: divided into first barley flour (1000 to 2000 mesh), second barley flour (300 to 800 mesh) and third barley flour (100 to 300 mesh).
S3: natural extract for crude dough of first barley powder + HX 1, stirring at 50 to 90 캜, 1500 to 5500 rpm (first kneading)
S4: 1st kneading + second barley powder, 30-50 占 폚, 1000-3500 RPM stirring (2nd kneading)
S5: second kneading + third barley powder, 15 to 40 占 폚, 300 to 1000 RPM stirring (third kneading)
≪ S3 to S5: first barley flour: second barley flour: third barley flour = 100: 20: 3 >
S6: Article 3 paste pressing, aging at 15 to 25 ° C for 10 to 30 hours
S7: aged Article 3 dough + refined salt, 50 to 80 캜, 800 to 2000 rpm stirring (barley dough)
S8: Barley powder dough is wrapped in paper and squeezed, 10 to 25 ℃, aged 18 to 72 hours
S9: Rolling at 25 to 45 캜 (first-stage manufacture)
S10: Rolling at 60 to 70 占 폚 (second side face manufacture)
S11: aging the second face plate at 5 to 10 DEG C for 10 to 80 hours
S12: second side face 50 to 99% by weight immersion in ethanol
S13: Second side face 5 to 10 캜, aged 18 to 72 hours TI2 A barley was prepared in the same manner except that HX2 was used instead of HX1 in the step S3. TI3 A barley was prepared in the same manner except that HX3 was used instead of HX1 in the step S3. TI4 A barley was prepared in the same manner except that HX4 was used instead of HX1 in S3. TI5 A barley was prepared in the same manner except that HX5 was used instead of HX1 in the step S3. TI6 A barley surface was prepared in the same manner except that HX6 was used instead of HX1 in the step S3. TI7 A barley was prepared in the same manner except that HX7 was used instead of HX1 in S3. TI8 After step S12, vegetable oil mixed with safflower seed oil, coconut oil and rose hip oil at a ratio of 1: 1: 1 was applied, and then the same procedure was followed as in step S13 except that step S13 was carried out. TI9 After step S12, vegetable oil mixed with safflower seed oil, coconut oil and rosehip oil at a ratio of 1: 1: 0.5 was applied, and then the same procedure was followed as in step S13 except that step S13 was carried out. TI10 After the step S12, the safflower seed oil was applied, and then the same procedure as in TI6 was carried out except that the step S13 was carried out. TI11 After step S12, the coconut oil was applied and then the same procedure as in TI6 except that step S13 was carried out. TI12 After step S12, it was prepared in the same manner as TI6 except that step S13 was carried out after application of rosehip oil. TI13 S2: The first barley flour (1000 to 2000 mesh) was cut out, the S3 to S5 process was omitted, and the first batch of dough was squeezed and aged in S6, in the same manner as TI1. TI14 The steps S3 to S5 were omitted, and the first barley powder, the second barley powder, and the third barley powder were mixed at a mixing ratio of 100: 20: 3, followed by mixing with water at a temperature of 50 to 90 DEG C and 1500 to 5500 RPM to produce a batter Was prepared in the same manner as TI1 except that the dough was used in S6. TI15 Was prepared in the same manner as TI1 except that step S6 was omitted. TI16 Was prepared in the same manner as TI1 except that step S7 was omitted. TI17 Was prepared in the same manner as TI1 except that step S8 was omitted. TI18 Was prepared in the same manner as TI1 except that step S10 was omitted. TI19 Was prepared in the same manner as TI1 except that step S12 was omitted.

[Experimental Example 1: Antidiabetic effect test]

1. Animals, dietary preparation and diabetes induction

Forty-eight ICR male rats were purchased from Samtako Co., Ltd., and two rats in a stainless steel cage were acclimatized with solid feed and water for one week in the experimental animal center of Dong-ju University. Eight cows per each treatment group were divided into six groups according to the nodule method, and were bred for 6 weeks. The experimental groups were divided into the negative control group, the positive control group, the barley side control group, the mulberry leaf extract control group, the barley + plus leaf extract 2.5% group (TI1) and the barley plus plus leaf extract group 5% (TI2). The formulation was formulated as AIN-93 (Reeves et al., J. Nutr. 1993).

Experimental group Dietary composition Negative control group Normal animal + normal diet Positive control group Diabetic animal + normal diet The control group Diabetic animal + barley diet Mulberry extract control Diabetic animal + leaf extract Barley + plus leaf extract 2.5% (TI1) Diabetic animal + TI1 diet Barley + leaf extract 5% (TI2) Diabetic animal + TI2 diet

The diabetic induction method was performed by the method of Shimizu R. et al., (Biomed. Res. 2012). Namely, nicotinamide (NA, Sigma, St. Louis, (STZ, Sigma) dissolved in 50 mM citrate buffer (pH 4.5) solution was injected into the abdominal cavity at a dose of 100 mg / kg body weight to induce diabetes mellitus. The experimental procedure was repeated one more time after one day. Diabetes mellitus was detected in the tail vein after 24 hours of NA + STZ injection and was considered to be diabetic if the blood glucose level was 300 mg / dL or more. The incubation room temperature was 18 ± 2 ℃ and the lighting was adjusted to 12 hours (08: 00 ~ 20: 00). Water and diet were supplied without restriction.

2. Weight change

After observing weight change for 6 weeks, the results are shown in Fig.

According to FIG. 2, during the 4 weeks of high-fat / high-carbohydrate diet, the body weight was increased to about 40 g on average, but the weight decreased sharply during the two weeks of diabetes, and the negative control group maintained 33.9 g (TI1) and 5% (TI2) of the barley and supernatant extracts, respectively, were weighed and weighed at a weight of 24.8g Respectively. Based on these results, the weight loss was in the order of positive control group, upper control group, and barley control group, but there was no statistical significance. However, the body weight loss in the 2.5% group (TI1) and the barley + leaf extract (TI2) of barley + plus leaf extract was significantly lower than the other experimental control groups. These results suggest that diabetic weight loss in the diabetic animals mixed with barley and upper leaves seems to be less effective than the barley and upper leaves alone group.

3. Blood sugar change

As shown in FIG. 3, when the nicorinamide and streptozotocin were intraperitoneally administered to the animals for 16 hours fasting, blood glucose level was more than 400 mg / dl in all the experimental groups, and diabetes was induced.

As a result of observing changes in blood glucose during 2 weeks of diet, the positive control group and the control group were 535 mg / dl and 472 mg / dl, respectively. In the control group, the control group showed 353 mg / dl Showed its own blood glucose control effect.

(TI1) and barley (WI) extracts were higher than those of the control group (TI2) (306 mg / dl) , The blood glucose control effect was higher.

However, no concentration-dependent changes were observed in the concentrations of the upper leaves, indicating that the dietary increase of the upper leaves extract did not lead to an increase in blood glucose control.

4. Glucose tolerance test (GTT)

After fasting for more than 12 hours, blood was collected from the tail vein, and fasting blood glucose was measured. The glucose (1 g / kg BW) solution was forcibly fed and blood was collected from the tail vein at 60 minutes and 120 minutes. It was the same.

In the positive control group and the upper control group, the blood glucose levels at 1 hour and 2 hours were more than 600, 568 mg / dl, 557 and 562 mg / dl, respectively. In contrast, the barley control showed 432 and 433 mg / dl of glucose, respectively. In particular, TI1 and TI1 were 424 and 340 mg / dl, respectively. ) Showed blood glucose levels of 434 and 351 mg / dl, respectively. However, no concentration-dependent results were found due to the concentration of Mulberry leaf extract.

5. Liver function index analysis

AST and ALT in blood were analyzed using Mindray BS120 to analyze liver function index. According to FIG. 5 and FIG. 6, AST levels were higher in the diabetic group and slightly decreased in the barley group but not significantly. There was no improvement in liver function in the control group, but significant improvement in AST level was observed in the barley and dorsal groups. And ALT showed significant improvement only in the group with 5% of barley and upper leaves.

6. Blood fat analysis

The results of analysis of total triglyceride and total cholesterol are shown in FIGS. 7 and 8. 7 and 8, both TG and TC were increased by diabetes induction, and the results were significantly decreased by the diet of barley. However, it was not observed in the group fed with only the leaf alone and in the group fed with barley and dill leaf, the lipid lowering effect was much stronger than the group treated only with barley.

7. Statistics

All test results were analyzed using SPSS / PC + package and expressed as mean ± SD. The significance of each test group was tested at the level of p <0.05 by Duncan multiple range analysis compared with one batch analysis.

[Experimental Example 2: Antidiabetic effect test of noodles including natural extract for crude dough]

In order to confirm the antidiabetic effect of the natural extract for crude dough, a comparative evaluation was conducted with TI2 barley which had antidiabetic effect confirmed in advance.

Experiments were carried out in the same manner as in Experimental Example 1, and an exponent was used to show the results of the comparison test more clearly. That is, the results of blood glucose index measurement and blood lipid analysis of the TI2 barley surface were fixed at an index of 5, and the results of the use of the above mixed composition were expressed as an index of 1 to 10 compared with the results. The higher the number, the better the anti-diabetic effect.

TI2 TI3 TI4 TI5 TI6 TI7 Glycemic Index 5 3 5 6 8 5 Blood fat 5 2 6 6 8 4

(Unit index)

According to the above Table 4, it was confirmed that, compared to TI2, the same or superior blood glucose index and blood fat reduction effect were observed in TI4 to TI6. As a result, when the natural extract for crude dough is used, the effect of mixing of each extract on the mixing use of the extracts of Leechwil extract, The effect of antidiabetic drugs will increase.

[Experimental Example 3: Suitability test of barley according to the difference in manufacturing method]

The fit tests of manufactured noodles were conducted as in Experiment Nos. TI1 and TI13 to 19. The noodle fit test was performed to assess whether the surface was finished by evaluating the surface formation, the surface, and the strength of the surface. The results are shown in Table 5 below.

evaluation Remarks TI1 fitness Surface formation, surface thickness, surface cracking, strength normal TI13 incongruity No faceplate formation TI14 incongruity No faceplate formation TI15 Somewhat unsuitable Surface formation, irregular thickness of surface, high surface cracking, low strength TI16 incongruity Broken surface formation, irregular thickness of surface, high surface cracking, very low strength TI17 incongruity Broken surface formation, irregular thickness of surface, high surface cracking, very low strength TI18 incongruity Broken surface formation, irregular thickness of surface, high surface cracking, very low strength TI19 Somewhat unsuitable Surface formation, surface irregularity, surface cracking, and very low strength

Referring to Table 5, it can be seen that, in the case of the comparative example, a face sheet itself is not formed or a broken face sheet is formed. This indicates that the barley itself has a considerably low viscosity, so that it is difficult to form the cotton bar itself unless the method of manufacturing barley noodles containing barley according to the present invention is used.

[Experimental Example 4: Sensibility evaluation]

The barley surface of TI 2 to 12 was boiled and prepared for edible use. For the evaluation of palatability, flavor, texture and palatability of boiled barley were randomly selected. The evaluation results were requested with a predetermined index ranging from 1 to 10, and an average value was calculated and shown in Table 6. The higher the score, the higher the palatability.

Flavor Texture Purity TI2 4.5 4.4 4.6 TI3 4.3 4.8 4.5 TI4 7.1 7.5 7.2 TI5 7.0 7.4 7.2 TI6 7.3 7.3 7.3 TI7 5.8 5.2 5.4 TI8 9.0 8.8 8.6 TI9 9.5 9.3 9.2 TI10 6.8 7.2 7.0 TI11 7.0 7.3 7.1 TI12 6.9 7.1 7.2

According to Table 6, TI4 to TI6 and TI8 to TI12 were evaluated to be excellent in overall flavor, texture and palatability. In particular, it was confirmed that TI8 and TI9 received the best evaluation.

Therefore, according to the method for producing barley noodles containing barley according to the present invention, it is possible not only to mix wheat flour and other cereals, or to mix other enzymes or synthetic additives, It is possible to provide a barley having high palatability.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (9)

Barley and soya extracts,
The barley is contained in the form of barley noodles,
It further contains an extract of Lycoris chejuensis,
90 to 95% by weight of the barley; 2 to 5% by weight of leaf extract; 0.5 to 2% by weight of an extract of Artemisia sp. 0.5 to 2% by weight of Rhizome extract and 0.5 to 2% by weight of Rhizome extract
A food composition for anti-diabetic comprising barley and leaf extract. The method according to claim 1,
The upper leaf extract is prepared by extracting the dried upper leaves with an extraction solvent
A food composition for anti-diabetic comprising barley and leaf extract. 3. The method of claim 2,
Wherein the extraction solvent is selected from the group consisting of water, alcohols having 1 to 6 carbon atoms, and mixed solvents thereof
A food composition for anti-diabetic comprising barley and leaf extract. The method according to claim 1,
The topical extract comprises fermented topical extracts
A food composition for anti-diabetic comprising barley and leaf extract. 5. The method of claim 4,
Wherein the fermented upper leaf extract is fermented by adding the culture medium to the upper leaf extract
A food composition for anti-diabetic comprising barley and leaf extract. delete 1) a step of preparing a leaf extract for artificial kneading to prepare a leaf extract for artificial kneading by diluting a leaf extract, a leaf extract, a rhizome extract, a rhizome extract, and water;
2) a barley powder production step of drying the barley so as to have a water content of 15% by weight or less and pulverizing the dried barley to produce barley powder;
3) a first barley flour having a grain size of 1000 to 2000 mesh; A second barley flour having a grain size of 300 to 800 mesh and a third barley flour having a grain size of 100 to 300 mesh;
4) The first barley powder in the step 3) and the leaf extract for artificial kneading in the step 1) are mixed and stirred at 1500 to 5500 RPM while maintaining the temperature at 50 to 90 ° C to prepare the first batter A dough manufacturing step;
5) A second batch of the dough of step 3) is mixed with the second batch of dough of step 3), and the second batch of dough is mixed with stirring at 1000 to 3500 RPM while maintaining the temperature of 30 to 50 ° C. step;
6) mixing the third barley flour with the second barley flour, stirring the mixture at 300 to 1000 RPM while maintaining the temperature at 15 to 40 ° C to produce a third flour dough;
7) a first ripening step of forming a first ripened dough by molding the third kneaded dough at the step 6) and aging at 15 to 25 ° C for 10 to 30 hours;
8) a barley flour dough producing step of mixing the refined salt into the first maturing dough in step 7), stirring the flour at 800 to 2000 RPM or more while maintaining the temperature at 50 to 80 ° C,
9) a second ripening step of wrapping the barley dough in the step 8) with paper, molding and then aging the barley dough for 10 to 25 ° C for 18 to 72 hours;
10) a first face plate manufacturing step of rolling the aged barley dough in the step 9) to form a first face plate;
11) a second face plate manufacturing step of manufacturing the second face plate by rolling the first face plate into a dough shape and then rolling it;
12) a third aging step of aging the second face zone in step 11) for 40 to 80 hours while maintaining the temperature at 5 to 10 캜;
13) an ethanol immersion step of immersing the second face plate, which has undergone the third aging step of step 12), in 50 to 99% by weight of ethanol, followed by drying; And
14) a fourth aging step of aging the second face plate after the ethanol immersion step in the step 13) at a temperature of 5 to 10 ° C for 24 to 72 hours
A method for producing an antidiabetic food composition comprising a barley and a leaf extract. delete delete

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