KR20040081933A - Bio-Fresh Ginseng(For Diabetic Patient) Tea - Google Patents

Abstract

PURPOSE: A method of making fresh ginseng-infused tea by quickly freezing and thawing fresh ginseng and mulberry leaves and then repeating the freezing and thawing processes 1 to 3 times is provided. The product contains the effective ingredients of the fresh ginseng and mulberry leaves and is useful for a diabetic patient. CONSTITUTION: The fresh ginseng-infused tea is prepared by the steps: washing fresh ginseng with water 2 to 4 times; sterilizing the fresh ginseng with 2 to 20% aqueous solution of sodium chloride at 100±5deg.C for 10 to 180sec and repeating the washing process 2 to 4 times; washing mulberry leaves with flowing water and sterilizing them with 2 to 20% aqueous solution of sodium chloride at 100±5deg.C for 10 to 180sec and repeating washing process 2 to 4 times; crushing 10 to 40% by weight of the mulberry leaves and 50 to 100% by weight of the fresh ginseng and spraying 1 to 10% by weight of a stevioside solution to them; aging the crushed ginseng and mulberry leaves at 15 to 25deg.C under the sunlight for 5 to 15hr while upsetting it every 1hr; mixing the fresh ginseng, mulberry leaves, stevioside and vitamin C; quickly freezing the mixture at -30deg.C for 3 to 10hr, thawing it at 15 to 25deg.C and repeating the freezing and thawing processes 1 to 3 times; and then drying the mixture at 25 to 50deg.C for 15 to 40hr until the moisture content reaches to 5% or less.

Description

Bio-Ginseng (Ginseng) leaching tea (for diabetics) manufacturing method {Bio-Fresh Ginseng (For Diabetic Patient) Tea}

Until now, ginseng / red ginseng tea was dried at high temperature to be processed into white ginseng, and red ginseng was steamed with steam, dried at high temperature and then extracted with hot water or alcohol and concentrated. The product was deeply related to high temperature, and the difference was the granulated tea of ginseng / red ginseng, which was severely broken by heat.

The present invention contains the ingredients and functions of ginseng without ginseng and glucose by physical methods at a low temperature in a cup of tea and suffers from diabetes as a popular functional tea suitable for all ages and sexes. The primary objective is to make new teas that patients can take with ease for treatment and prevention purposes.

Its second purpose is to restore our tea culture eroded by Western coffee culture and to invent Korean ginseng tea suitable for modern tastes and to contribute to the status and health of all as a ginseng master country. The most important thing as the modernization of modern life is the food culture, and three of them, namely de-sugar, desalination, and de-processing (chemical processing), increase the natural and natural desires, leading the life of health first. . In order to manufacture three ginseng teas suitable for this purpose, it is a third object to manufacture natural natural ginseng leaching tea using physical processes with fresh ginseng.

(1) TECHNICAL FIELD OF THE INVENTION

The present invention is obtained by the new process of pressing / crushing / grinding / transition / landing / molding the ginseng / mulberry leaf / rice ginseng / stevioside / vitamin C at the same time of the ripening fermentation process and rapid / frozen / frozen wave of ginseng tissue It is an invention that expands the leaching area when extracting by thawing low temperature drying through porosity to quickly extract functional soluble components in cold / hot water. It uses the fresh ginseng that is not dried at high temperature, thereby maximizing product quality and function. It is a leaching vehicle of new manufacturing technology that breaks away from traditional lactose and glucose with new technology.

(2) the prior art in this field

① Our ancestors harvest ginseng, cut the roots of ginseng and sesame roots, dry the main roots at high temperature, and make them into white ginseng / grain ginseng and cut them together with other herbs. Soaked in boiling water for more than 2 hours (extracted 煎 出) used to extract the ingredients taken.

② On the other hand, ginseng tea is a product made from granules by extracting ginseng, grain ginseng and semi-mime at high temperature and adding 10-20% of ginseng extract to glucose and lactose. ) It was a product with discomfort that can not drink ginseng tea.

③ In the past ginseng products, modern science has discovered that saponins (pharmaceutical ingredients of ginseng) are two to three times higher than other parts in discarded roots and sesame roots. Ji-geun and triceps are weaker in heat than main muscles (body), so they could not find / invent direct use value.

④ According to Korean people's indigenous habit of sacred ginseng, fresh ginseng is valued only as an endless tang, and no one is interested in this field. Therefore, products using fresh ginseng are rapidly limited to white ginseng and red ginseng. It cannot read the changing preferences and only reads the status of Korean ginseng as the dominant country.

(1) The present invention is a leach tea without glucose / lactose in ginseng tea, which is a direct method for rapidly extracting a mixture mixed with fresh ginseng or fresh ginseng and other functional substances in cold / hot water. The structure of fresh ginseng (raw ginseng) tea, where the tissue of fresh ginseng or ginseng mixture is made into fine pores by freezing by expanding / landing / ripening / fermentation / rapid freezing to enlarge the leaching area and achieve rapid extraction by osmotic pressure. As a task of a new technical process, the present invention includes washing, cutting, mixing, crushing, transition, landing, molding, ripening, fermentation, freezing / freezing, thawing, drying, grinding, screening, and filtering of untreated dry ginseng. In order to illustrate the technical problem, the configuration, operation, and embodiments of the present invention will be described in more detail.

(2) For this purpose, since the porosity is determined according to the moisture content of frozen ginseng during freezing, the technical problem of the process is desperately required.

(3) The time and temperature of thawing are know-how related to product quality.

※ It is another invention to manufacture in the form of leaching tea from pure ginseng (raw ginseng), which is a single raw material of ginseng to satisfy various tastes.

A new process that simultaneously presses, crushes, transfers, lands, and molds ginseng, mulberry leaf, ginseng, stevioside, and vitamin C, and freezes, freezes, thaws, dry, crushes, and screens the bio-Ginseng (raw ginseng) leaching tea as a disposable filter paper. It is a figure which shows manufacture.

1) Schematic composition of the invention

Clean the ginseng skin over 4 years by spraying it with high pressure sprayed with pure water. There is no loss of fresh ginseng roots when washing. The washed ginseng is placed in a big net and sterilized in fresh water at 100 ℃ ± 5 ℃ for sodium chloride solution for a certain period of time, giving flexibility to the fresh ginseng, and cooling and washing again with running water to remove foreign substances and residual pesticides.

The mulberry leaves are first washed in running water, and the washed mulberry leaves are placed in a giant net and sterilized in fresh water at 100 ° C ± 5 ° C in an aqueous sodium chloride solution for a predetermined time.

The first mixed mixing of the fresh ginseng sterilized and washed with mulberry leaves by crushing, crushing, transition, landing, and molding at the same time is performed.

The crushed / molded product is browned for a long time of fermentation at constant temperature.

Stevioside / vitamin C is separately mixed in the second.

Stevioside and vitamin C are mixed in aged fermented ginseng / mulberry leaves with stevioside and vitamin C tertiary to simultaneously transfer / landing / mixing / molding into ginseng / mulberry leaves.

Put the tertiary mixture into a freezer plate and load it in a freezer, and freeze the fresh ginseng and mulberry leaves by rapid freezing, thaw it for a certain time at a certain temperature, replenish moisture, and freeze again. To increase.

Frozen / freeze / porous ginseng and mulberry leaves are moved to a thawing drying room, dried at low temperature, crushed, screened and injected into filter paper to commercialize bio ginseng (ginseng) tea that diabetics can enjoy all the time.

Another invention is to make pure ginseng leaching tea using a single raw material of fresh ginseng to fill the taste of ten or ten tastes.

2) Detailed composition of the invention

(1) In the present invention, the ginseng refers to the ginseng, which is a mixture of 25% by weight of whole ginseng with main roots and roots and roots of 4 years or more and 75% by weight of root of 4 years or more.

Remove foreign substances by selecting fresh ginseng over 4 years old and cartilage over 4 years old from the field.

Clean the fresh ginseng root carefully to avoid the loss of the root of the ginseng while washing it 2 to 4 times with high pressure sprayed with purified water in a circular wood washer so that there is no dirt on the skin of the selected ginseng and semi.

(2) Put the washed ginseng into a big net and sterilize it for 10 to 180 seconds in 100 ± 5 ° C. in an aqueous solution of 2-20% of sodium chloride, give flexibility to the fresh ginseng, and wash it again 2-4 times with running water to remove pesticides and residues. .

(3) After washing the mulberry leaves in running water for the first time, put the mulberry leaves in a big net and sterilize them for 10 to 180 seconds in 100 ± 5 ° C. in an aqueous solution of sodium chloride 2 to 20% for 2 to 4 times and wash them again with running water again 2-4 times. do.

(4) First mixing is 10-40% by weight of mulberry leaves and 50-100% by weight of fresh ginseng shredded / crushed into mulberry leaves under pressure of 2-8 kg / cm 2 at 200-400 rpm with three-phase 5-10 horsepower. 2 to 4 mm molding is made simultaneously / transition / landing / molding.

(5) Heat generated by pressurization during transition / landing / molding is also known to be cooled by high pressure spraying on the cutting / crusher inlet with an aqueous solution of 1 to 10% by weight of stevioside (10 to 30% of water by weight).

(6) Transition / landing / molded ginseng / mulberry leaf for 2 ~ 6kg in 50 ~ 70cm width 40 ~ 60cm height 2 ~ 15cm height rectangle for freezing (Ultraviolet UV) inverted the ginseng / mulberry leaf mixture every 1 hour at 15 to 25 ℃ under 5 to 15 hours aging / fermentation / browning to make a uniform ripening / fermentation / browning.

On days when there is no sun, ultraviolet light (ultraviolet rays, metal halide UV) lamps are irradiated with sufficient moisture to increase the UV penetration rate and change the color (red-brown) perspective time according to the change of ripening / fermentation / browning This is done.

This is the know-how to determine the color of fresh ginseng tea when taking the ginseng leach tea produced by the present disease.

(7) In the second mixing, 3 to 20% by weight of stevioside (more than 90% purity) and 1 to 10% by weight of vitamin C (more than 97% purity) are mixed with a mixer for 10 to 50 kg for 10 to 30 minutes.

(8) The secondary mixture (stevioside and vitamin C) obtained from the first mixed ginseng / mulberry leaf mixture was mixed with the obtained product under a pressure of 2 to 8 kg / cm2 at 200 to 400 rpm with 5 to 10 hp in three phases. Stevioside and Vitimin C induce 2 to 4 mm molding at the same time by transfer / landing / grinding into red ginseng / mulberry leaves and 50 to 80% water content

(9) Put the molded ginseng / mulberry leaves 3-6 kg each in a freezing iron plate to make the water content 50-80%, multi-stage in the freezer and freeze it at -30 ° C for 3 to 10 hours to expand the tissue with freezing ) Repeatedly carried out 1 to 3 times in a step of forming a pore and forming pores. The thawing for the second freezing is 3 to 10 hours at 20 to 25 ℃, the ginseng / mulberry leaves upside down and 5 to 10% by weight of high-pressure spraying to continue to induce pores (多孔).

(10) The frozen material is moved to the thawing drying chamber, and the vacuum is maintained at 0.30 Torr (unit of vacuum vacuum), and the drying temperature is 25 to 50 ° C. for 15 to 40 hours until the moisture content is within 5%. (解 바이오) to obtain a bio ginseng leaching tea.

(11) The dried ginseng / mulberry leaf mixture is separated into 1 to 2 mm in size by rotating the blender three-phase five horsepower 150 to 250rpm and is uniformly selected.

(12) 1 to 10 g of uniformly separated bio ginseng tea is injected into disposable filter paper and commercialized as 10/15/20/25/30/50/100 tea bags for storage and drinking.

(13) For the customer's various preferences, the fresh ginseng leach tea is manufactured and commercialized for diabetic patients using a single product of fresh ginseng.

3) Order of invention and concrete process

First step: Fresh ginseng sorting process.

In the present invention, the ginseng refers to the ginseng, which is a mixture of 25% by weight of whole ginseng and 75% by weight of four years old or older with four or more roots and roots and three roots.

Remove foreign substances by selecting fresh ginseng over 4 years old and cartilage over 4 years old from the field.

Second step: Fresh ginseng washing process.

The fresh ginseng roots are washed carefully with 2 to 4 times of high-pressure spraying with pure water in a circular wood washer so that there is no soil on the selected ginseng and semi skin.

Third step: Fresh ginseng sterilization washing process.

The washed ginseng is placed in a giant net and sterilized for 10 to 180 seconds at 100 ± 5 ° C. in an aqueous solution of sodium chloride 2 to 20% to give flexibility to the ginseng and washed again 2 to 4 times with running water to remove pesticides and residues.

4th process: mulberry leaf / washing / sterilization process.

After mulberry leaves are first washed in running water, the mulberry leaves are placed in a giant net and sterilized for 10 to 180 seconds in 100 ± 5 ° C. in an aqueous solution of sodium chloride 2-20% for 10 to 180 seconds.

Fifth step: crushing / grinding / transition / landing / forming process.

In the first mixing, 10 to 40% by weight of sterilized mulberry leaves and 50 to 100% by weight of fresh ginseng were crushed into the mulberry leaves under pressure of 2 to 8 kg / ㎠ at 200 to 400 rpm with the power of 5-phase 10 to 3 hp. 2 to 4 mm molding is simultaneously performed by grinding / transition / landing.

6th step: stevioside spraying (cooling) process.

It is also a know-how of the present invention that the heat generated by pressurization during transition / landing / molding is cooled by high pressure spraying on the cutting / crusher inlet with 1-10% aqueous solution of stevioside (10-30% by weight of raw material).

7th process: aging / browning process.

Transition / Landing / Molded Fresh Ginseng / Mulberry Leaf for Freezing Tableware 50 to 70 cm in length 40 to 60 cm in height 2 to 15 cm in a rectangle of 2 to 6 kg in three transparent rooms under the sun The ginseng / mulberry leaf mixture is inverted every 15 hours at 15-25 ° C. to allow 5-15 hours of ripening / fermentation / browning to be uniformly aged / fermented / browned. On days when there is no sun, ultraviolet light (ultraviolet rays, metal halide UV) lamps are irradiated with sufficient moisture to increase the UV penetration rate and change the color (red-brown) perspective time according to the change of ripening / fermentation / browning This is done. This is the know-how to determine the color of fresh ginseng leach tea when taking the present ginseng leach tea.

8th step: mixing process.

In the second mixing, 3 to 20% by weight of stevioside (more than 90% purity) and 1 to 10% by weight of vitamin C (more than 97% purity) are mixed with a mixer for 10 to 50 kg for 10 to 30 minutes.

Ninth step: crushing, crushing, transition, landing, molding.

The third mixing is the first mixing (aging / fermentation / browned ginseng / mulberry leaf mixture) to the second mixture (stevioside and vitamin C mixed) water from 200 to 400rpm at the power of 5 to 10 horsepower of three phases 2 to Mixing again in the third under 8kg / ㎠ pressurization and repeating 1 to 3 times to form simultaneously in the size of 1 ~ 2㎜ while crushing / grinding / transition / landing / into stevioside and vitamin C ginseng / mulberry leaf Heat generated by pressurization is cooled to 10 to 30% of an aqueous solution of 1% by weight of stevioside (based on the weight of the raw material).

10th step: freezing / freezing / porous process.

While maintaining the water content at 50 to 80% of the tertiary mixture, put 3-6 kg in a freezer, and load it in a freezer at -30 ° C. After re-sealing, thawing at 15 to 25 ° C. for 3 to 10 hours is repeated 1 to 3 times. After thawing, the mixture of fresh ginseng / mulberry is inverted and 1 to 10% by weight of purified water is sprayed with high pressure to justify moisture in the fresh ginseng / mulberry leaf. After supplying the porosity again by freezing / freezing to increase the deposition area as possible so that the rapid extraction in cold / hot.

11th process: thawing / drying process.

The frozen material is moved to the thawing drying chamber, and the vacuum is maintained at 0.30 Torr (unit of vacuum vacuum), while the drying temperature is 25 to 50 ° C. until the moisture content is less than 5%. V) to obtain lactose-free, glucose-free red ginseng leaching tea without loss of ingredients by heat.

Step 12: Grinding / Selection Process.

The dried red ginseng mixture is separated into 1 to 2 mm sizes by rotating the blender three-phase five horsepower 150 to 250rpm and is uniformly selected.

Step 13: Injection / Packaging Process.

1 to 5 g of uniformly separated bio ginseng is injected into disposable filter paper and conveniently commercialized for storage and drinking.

※ The raw ginseng (ginseng) leaching tea is manufactured by the above process even with a single raw ginseng.

4> Efficacy and characteristics of raw materials.

(1) Red ginseng

The efficacy of red ginseng (ginseng) is made by saponins, and when the saponins are divided into eight parts, the large (raw ginseng) whole ginseng is 10, small ginseng is 12, skin white ginseng is 16, brains 28, hemp leaves 30, sampi 35, Compared with 50 ginsengs and 55 ginsengs, 55 ginseng tea is used as a raw material for ginseng tea, resulting in the increase of saponin content in our ginseng tea.

Red ginseng / ginseng has a sedative and arousing effect on the central nervous system, and acts on the circulatory system to prevent hypertension or arteriosclerosis. At the same time, hematopoietic effect (造血 作用) and blood sugar (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory (抗 炎) ) And anti-tumor effect (抗 用 作用), and the protective effect against radiation (放射線), protects and softens the skin.

The most important of the effects of red ginseng / ginseng is the adaptogen effect, which increases the ability of the body to protect against various diseases such as lacrimal disease and various stresses from the environment. (Iii) scientifically proven to be able to do so.

Animal experiments using saponin extracted from red ginseng and ginseng showed that the effect of reducing hyperglycemia and regulating the activity of various metabolic enzymes was observed. In particular, ginsenoside Rb2 inhibits hyperglycemia and improves hyperlipidemia in diabetic animals. And liver (肝) protein metabolism (蛋白 代謝) has been found to have the effect of promoting.

Sonatanie, a professor of internal medicine at Oulu, Finland, said that 12 out of 21 patients received insulin when they received insulin-insulated ginseng / ginseng powder for 2.7g / day for 3 months. Amount reduction and improvement of diabetic retinal vascular lesions were recognized.] [Red ginseng / ginseng is effective in reducing blood sugar and controlling blood sugar in diabetics and improving motor and mental symptoms. ” .

Meanwhile, Dr. Lee, the author of the health revolution, emphasized that red ginseng / ginseng was useful for blood sugar control because it promotes insulin secretion, and it is worth using red ginseng as an adjuvant therapy for diabetes.

Clinical studies have shown that Korean red ginseng / ginseng is effective in improving the survival rate of adult diabetes (type 2 diabetes) and gastric cancer caused by obesity.

Professor Vuladmir Vuksan of the University of Toronto, Canada, studied the effects of Korean red ginseng / ginseng on glycemic control of type 2 diabetes patients with funding from the Ministry of Agriculture and Forestry. It proved to be excellent, said recently.

Dr. Buxan's team said, `` Intake of red ginseng / ginseng powder of 6g / day for 3 months in type 2 diabetes patients significantly reduced blood insulin levels after fasting and glucose intake but did not increase blood glucose levels. I confirmed it. ” This has proven the efficacy of red ginseng and ginseng in improving the resistance of insulin to insulin, which is a problem in patients with type 2 diabetes, and can suppress various metabolic disorders caused by hypersecretion of insulin. In addition, Professor Seo Sung-ok and Cho Min-young of the University of Korea Medical School showed that red ginseng and ginseng showed immunomodulatory characteristics in patients with gastric cancer surgery, resulting in a higher survival rate than those who did not eat red ginseng / ginseng. Published their findings.

Professor Seong-ok Seo said, “We surveyed 42 patients who received chemotherapy and divided the group (22 patients) and the non-administrative group (20 patients) who took 4.5 g of red ginseng / ginseng powder daily for six months. 38.5% of the non-red ginseng-treated group increased to 76.4%.

Kim Jin-bok, a professor at Seoul National University College of Medicine, reported in the Korean Journal of Medicine that red ginseng / ginseng has the effect of improving the early stamina and immune function of patients after surgery.

Dr. Han, Byung-hoon of Seoul National University Research Institute of Herbal Medicine, conducted a comparison of swimming time in 20 rats to investigate the effects of Korean red ginseng / ginseng on anti-fatigue effects. Announced the fact that.

Professor Kyu-Hyuk Cho of the College of Medicine, Chonnam National University, said that the intracellular function of the immune system was reduced by the administration of immunosuppressive drugs, and then the red ginseng / ginseng saponin was administered. Kubo, a professor at Ginki University in Japan, and Tanaka, a professor at Hiroshima University, also reported on the results of immunosuppressive effects of red ginseng and ginseng.

Soviet pharmacologist Brekman calls the concept of the tonic effect of red ginseng and ginseng in the study of pharmacological efficacy of ginseng. It is said to enhance nonspecifically. This effect of red ginseng / ginseng was called "adaptogen (adaptogen).

Panaxynol and linoleic acid, among the active ingredients of red ginseng and ginseng, have anti-inflammatory effects, according to Professor Fujimura of the Gifu University School of Medicine, Japan. Reported.

Dr. Singh of the Indian Central Pharmaceutical Research Institute said that Korean red ginseng is very effective in preventing and treating viral infections and promotes interferon production, which is very effective in treating viral infections and cancers, at the 4th International Ginseng Symposium at the Korea Ginseng and Tobacco Research Institute. Announced.

In other words, 100% of experimental animals died when red ginseng / ginseng was not administered, whereas the survival rate was increased by 34-40% at 20 days when ginseng was administered. By showing an anti-infective effect of 82-100%, which is much higher than the group administered with only inducers (62-78%), the effects of red ginseng ginseng were re-recognized in India, which was not interested in the red ginseng research.

Sexual cycle abnormalities caused by chronic stress could be prevented by red ginseng / ginseng administration, and the reduction of sexual activity was also significantly prevented, said Tian Thongba, Ph.D., Ph.D. Dr. Red Ginseng / Ginseng was administered to nurses who were stressed by night work, resulting in the recovery of blood sugar levels and fatigue recovery caused by stress, according to Dr. SJ Fulder, Ph.D. Presented at the symposium.

※ Summary of academic presentation on blood sugar (diabetes) by red ginseng / ginseng function.

Four types of polysaccharides among red ginseng and ginseng were found and named Panacea A, B, C, and D.

Animal test results of red ginseng / ginseng extract showed that oral administration to allox-induced hyperglycemic dogs significantly reduced blood glucose, and oral administration of ginseng extract to adrenalin- and hyperglycemic rabbits Dr. Brekhman (Russian) reports a sustained state of adaptogen function and applies ginseng extracts to rabbits of hyperglycemia induced by epinephrine and dinitrophenol (2,4-Dinitropenel). As a result of oral administration, Dr. Pegel said that the blood sugar level was reduced to a normal state and that there was a therapeutic effect that could substitute for insulin.

In studies of hyperglycemia-induced hyperglycemic rats and mice, Dr. Sung Tsuao argued that red ginseng / ginseng extracts are beneficially reducing blood sugar levels.

For experimental fructose induced by chemicals, Dr. Petkov argues that extracts of red ginseng / ginseng are synergistic with insulin because they have the ability to inhibit sugar production.

Professor Ohda's team confirmed the presence of insulin-like substances in red ginseng and systematically examined the chemical structure of ginseng for diabetes.

In particular, it was noted that the insulin is a peptide (peptide), and claimed that the surprise that red ginseng / ginseng contains 15 to 16% of crude protein.

Dr. Kimura reported the separation of hypoglycemic components (DPG3-2) from red ginseng and ginseng at the 3rd International Ginseng Symposium and said that it had the same function as insulin through animal experiments.

Dr. Gukkudani argued that red ginseng and ginseng administration reduced blood sugar levels as well as automatic blood sugar control, which is the same as Dr. Brekhman's Atoptogen.

In the following, some clinical trial results obtained by administering red ginseng / ginseng to diabetes are described.

Dr. Ieuchi-chi, a team of medical departments at the Japanese University of Japan, tested the effects of ginseng extract on diabetes and its symptoms, and found that the drug symposium was particularly effective for diabetes and its symptoms.

Not only does it show an excellent effect on impotence or stamina, but it also improves anemia and reduces the dose of insulin.

At this time, the effect is a two weeks in the early people, a late one in about three months as a result of a mysterious phenomenon with no side effects.

(2) Morus alba Linne Moraceae

The mulberry leaf is rich in potassium, calcium, magnesium, iron and vitamins, and contains a lot of rutin, 20% protein, 0.25% essential oil, 76-82% moisture, and mulberry leaves are made of abundant amino acids. It is composed of protein like silkworms.

General efficacy has anti-cancer, anti-aging, blood pressure and cholesterol lowering effects.

The successful clinical trials to prevent adult diseases, such as antioxidant enzymes and diabetes, which inhibit fatigue in mulberry leaves, have attracted extraordinary attention from related industries and academic circles.

In particular, this study is expected to have high utilization value because it is known to have improved blood sugar level of nearly 98% through the clinical trials of 2,000 patients with diabetes over 2 years.

The proven mulberry leaves have been scientifically tested to detect gluten, which prevents capillary damage and lowers blood pressure to prevent cerebral hemorrhage.

In addition, it has been found to contain insect metabolic hormones and citric acid, such as vitamin C, which boosts immunity to disease and prevents colds, and eugenol, which has anti-inflammatory and analgesic effects.

In particular, recently confirmed studies have revealed that the active ingredient of '1-dioxynozamycin (DNJ)' has been added, and it is estimated that the useful value according to the research data of academia is high.

It is the only ingredient in mulberry leaves that is known to inhibit alpha-glucosidase (a type of enzyme), which lowers blood sugar levels in diabetes.

In mulberry leaves, it strengthens capillaries containing GAVA, a blood pressure lowering and neurotransmitter component, and moranA, a component that lowers blood sugar, rutin, which is good for the disorders and hemorrhagic diseases that occur during cerebral hemorrhage radiation treatment. It was revealed in a joint study with the Insect Research Institute and Kyung Hee University.

Silkworms eat only mulberry leaves and spew silk, a mass of protein, because mulberry leaves have a high protein content.

Usually more than 20% crude protein, up to 40% in young leaves, so the plant is the second most protein-rich foods.

In mulberry leaves, calcium, which strengthens bones and prevents osteoporosis, is 2.7% of dried mulberry leaves. Iron, which is the raw material of blood, is 40mg per 100g of dried mulberry leaves, and contains various ingredients and 50 kinds of minerals needed by our body.

※ Summary summary of scholarly announcement about function that mulberry leaf related to blood sugar (diabetes).

According to the results of Japanese clinical trials that mulberry leaves drop blood sugar, three people with diabetes mellitus in their 20s and 30s were fed 2g of mulberry leaves three times a day, and the urine glucose was the highest from 10.56 to 2.97g and from 9.5 to 2.2g after 10 days. And 7.7 to 2.4 g, respectively. In addition, after 2-3 days of eating mulberry leaves mouth feel dry, and around 10 days reported that the sugar in the ososome decreased.

Blood sugar levels in mulberry leaves have been found in many ways. These ingredients are collectively called glocostays inhibitors, and it is reported that there are more than 10 ingredients such as deoxynojrimycin, calistegin, and pegomin.

In Korea, we conducted experiments on rats to find out the effect of mulberry leaves on lowering blood sugar. The result is very encouraging. After artificially causing diabetic rats, one group fed mulberry leaves and the other did not feed mulberry leaves.

Normal mice had a blood sugar level of 73mg / 100ml, while those with diabetes rose to 275mg / 100ml, whereas rats fed with mulberry leaves showed a recovery rate of 107mg / 100ml.

He also fed glucose to diabetic rats an hour and a half later and reviewed the sugar content in his blood. In the normal rats, the blood sugar level was 62 mg / 100 ml, whereas the rats not fed with mulberry leaves rose to 394 mg / 100 ml, and the mice fed mulberry leaves fell to 76 mg / 100 ml, recovering 95% of normal.

In addition, the Japanese clinical results showed that a 25-year-old man who had lost 4 kg of weight due to diabetes had fed a mulberry leaf for 3 days, and the urine glucose dropped from 8.58g to 4.80g and the fatigue disappeared.

Compared with the group fed with mulberry leaf and glucose in the feed and the group fed with only the glucose without feeding the mulberry leaf in the rats 6 weeks old, the group without the mulberry leaf fed the blood sugar up to 700mg / ㎗ and fed the mulberry leaf. An average of 500 mg / dL and 200 mg / dL were found, and the insulin content in the blood showed that the rats that did not feed the mulberry leaves were 10 uU / ml, and the mulberry leaves were fed up to 30 uU / ml. Found.

Mulberry leaves contain 3.3% of glutamine, which solidifies blood along with calcium that forms bone, 2.2% of aspartic acid and 1.1% of azinin, which are known to eliminate hangovers.

Serine, which prevents senile dementia, contains 1.2% and contains glutathione, which protects cells from aging.

※ Functional conclusion of red ginseng and mulberry leaf

In conclusion, red ginseng / ginseng / upper leaf function is absorbed when the food reaches the small intestine, carbohydrates are broken down into monosaccharides, glucose (glucose). At this time, the enzyme involved in the sugar to glucose is alpha-glucosidase. The function of red ginseng / upper lobe is known to regulate blood sugar by reducing disaccharides into glucose, preventing the increase of glucose in the blood at once. After 45 minutes, the blood sugar level starts to rise and then rises to 120 minutes after the meal. When the extract of red ginseng / ginseng / upper leaves is eaten 2 to 4 times (30 to 150ml) once per meal, 30 minutes after the meal. There is no sudden rise in blood sugar.

※ The cause and development process of diabetes.

Eating food seeks the power to move the body by seeking for the energy it needs.

The food we eat is starch, which is an enzyme in the saliva (amylase) in the mouth that is transformed into glucose and then absorbed through the small intestine past the hypothesis of digestion.

This is carried to the liver, allowing the required amount to flow into the blood and storing the remaining as glycogen.

The function of storing glycogen in the liver is a hormone called insulin produced by the pancreas. If the insulin is made less by the aging and disease of the pancreas, the glucose in the blood increases and the cells do not absorb the glucose and are released into the body.

In addition, even if there is enough insulin, even if a lot of hormones against it becomes diabetes.

Diabetes mellitus occurs when more glucose is administered and produced than glucose consumed due to stress, excessive drinking, overeating and lack of exercise.

Diabetes is directly related to the pancreas. The pancreas is one of the digestive organs located above and below the back and crosses the duodenum crosswise to face the charge. The pancreas, weighing about 1 kilogram, is composed of many digestive cells, among which Langerhans islet.

The island-like cell population is composed of beta cells, which make insulin hormones, and endocrine the necessary amount into the blood to regulate blood sugar.

In addition, the alpha cells in the pancreas have the function of producing a hormone called glucagon, which raises blood sugar, and thus antagonizes the opposite action of insulin, and the function of glycemic control is a hormone called somatostatin by telta cells in the pancreas. It is responsible for regulating the secretion of insulin and glucagon.

These three hormones regulate blood sugar metabolism and if one is abnormal, diabetes

(3) Stevio side

Stevio side (Stevio side) is a natural sweetener extracted from purified leaves of perennial herbaceous herb, native to South America. Soluble / heat resistant / acid resistant / alkali resistant / non pigmented / non fermentable / low calorie.

Stevioside has a sweetness of 200-300 times that of sugar, but it is a non-sugar natural sweetener that is not absorbed in vivo and is mostly excreted without calories. Stevioside itself is not a nutrient for ordinary microorganisms, so it is used for the prevention of tooth decay to suppress the growth of oral bacteria, and is recommended for low calorie diet foods and diabetes / obese patients.

(4) Vitamin C (Ascorbic acid)

Vitamin C (Ascorbic acid) discovered that oranges and lemons are essential for disease prevention in the 17th century. Lemons and oranges have been identified as essential for the prevention of scurvy and have found vitamin C among the components in oranges and lemons. In Korea's food culture practice, the daily intake of vitamin C is 80-90mg, but 22% consumed less than 40mg. Smokers, lactating and pregnant women are more likely to lack vitamin C. If you smoke one cigarette, 25-30 mg of vitamin C is excreted. Thirty to fifty percent of the smokers were found to be deficient in vitamin C.

Vitamin C prevents the formation of peroxide, which causes aging of the human body, promotes detoxification of the liver, inhibits the formation of melamine pigment in the skin and whitens the skin.

Vitamin C has become a well-known dose of health for vitamin C by Linus pauling of the United States, who won the 1954 Chemistry Award (Nobel) and the 1962 Peace Prize (Nobel).

Vitamin C increases resistance to healing, which promotes the formation of teeth and helps to produce proteins that form the walls of blood vessels. Our body wants to maintain 1,500 mg of vitamin C. A deficiency of less than 350 mg indicates scurvy. Scurvy is life-threatening. Vitamin C is a water-soluble vitamin among antioxidants. Its physiological function is to inhibit the production of lipid peroxide, strengthen the body's immunity, promote iron and calcium absorption, inhibit the synthesis of melanin pigment, eliminate harmful oxygen capture, and collagen ( Production and maintenance of connective tissue-forming substances such as skin, bone, and ligaments, promoting wound recovery, and relieving stress (adrenaline production). Deficiencies include scurvy, thyroid dysfunction, and tooth and dentin weakness.

The recommended amount of vitamin C is 70 mg for Korean adults, and it is recommended that pregnant women increase +15 mg, suckling mothers +30 mg, and those with consumable disease up to 200 mg.

5) Example 1: Bio ginseng leaching tea A

Raw material blending ratio: 70% of fresh ginseng (25% of freckles + 75% of root) + 20% of mulberry leaves + 7% of stevioside (5% of powder + 1% of primary cooling solution + 1% of secondary cooling solution) + 100% of vitamin C total.

First step: Fresh ginseng sorting process.

In the present invention, the ginseng refers to ginseng (raw ginseng), which is a mixture of 25% by weight of whole ginseng and 75% by weight of four or more roots with four or more roots and roots and three roots. Remove foreign substances by selecting fresh ginseng over 4 years old and cartilage over 4 years old from the field.

2nd process: 1st washing process of fresh ginseng (raw ginseng)

Clean the fresh ginseng roots carefully to make sure that the roots of the ginseng roots are not lost.

Third step: Fresh ginseng sterilization washing process.

The washed ginseng is placed in a big net and sterilized for 60 seconds in 100 ± 5 ℃ of 10% sodium chloride solution, giving flexibility to the fresh ginseng and washing it twice with running water to remove foreign substances and pesticide residues.

4th process: mulberry leaf / washing / sterilization process.

After mulberry leaves are first washed with running water, mulberry leaves are placed in a giant net and sterilized for 40 seconds in 100 ± 5 ℃ of 10% sodium chloride solution, giving mulberry leaves flexibility and washing twice with running water.

5th process: transfer / landing / grinding / molding process.

In the first mixing, 20mm by weight of sterilized mulberry leaves and 70% by weight of fresh ginseng were transferred to the mulberry leaves under pressure of 4kg / ㎠ at 250rpm with power of 3 phase 5 to 10 horsepower. At the same time.

6th step: stevioside spraying (cooling) process.

Heat generated by pressurization during transition / landing / molding is also known to be cooled by high pressure spraying on the cutting / crusher inlet with a 1% aqueous solution of stevioside (10% water by weight).

7th process: aging / browning process.

3 kg of transfer / landing / molded ginseng / mulberry leaves were placed in a frozen iron plate, and the ginseng / mulberry leaves mixture was inverted every 1 hour at 20 ℃ under the sun in three transparent rooms. Spray uniformly to allow aging / fermentation / browning for 10 hours to become ripening / fermentation / browning. On days when there is no sun, ultraviolet rays (metal halide UV) lamps are irradiated to provide sufficient moisture to increase the UV penetration rate and to reduce the aging time according to the change in color (reddish brown). This is done.

This is the know-how to determine the color of fresh ginseng leach tea when taking the present ginseng leach tea.

8th process: 2nd mixing process.

The second mixture consists of 5% by weight stevioside (more than 90% purity) and 3% by weight of vitamin C (more than 97% purity).

% Is mixed for 20 minutes with 25 kg each.

9th process: 3rd mixing process.

The third mixing is the first mixing (aging / fermentation / browned ginseng / mulberry leaf mixture) and the second mixing (stevioside and vitamin C mixed) water at 250 rpm 4 kg / ㎠ at the power of 10 phase horsepower After mixing again under the pressure of 3rd, stevioside and vitamin C are broken down / transitioned / landed / mixed into fresh ginseng / mulberry leaf, and the mold is repeated once to form a size of 2mm and heat generated is 1% aqueous solution of stevioside. Cool to (10% by weight of raw material).

10th step: freezing / freezing / porous process.

While maintaining the water content at 80% of the tertiary mixture, 3 kg each was placed in a freezing iron plate and loaded into a freezer at -30 ° C. Once it has been thawed at 25 ° C for 5 hours, it should be repeated once. After thawing, turn over the mixture of fresh ginseng / mulberry and spray high pressure 5% by weight of purified water. After supplying 80%), it is made porous again by freezing / freezing to increase the deposition area as much as possible, so that it can be quickly extracted in cold / hot.

11th process: thawing / drying process.

The frozen material is transferred to the thawing drying chamber, and the vacuum is maintained at 0.30 Torr (眞 空 Vacuum), while the temperature of the drying chamber is thawed for 20 hours until the moisture content is less than 5% at 40 ° C. Lactose-free glucose-free ginseng (raw ginseng) leaching tea without loss of ingredients is obtained for diabetic patients.

Step 12: Grinding / Selection Process.

The dried red ginseng mixture was rotated at 150 rpm with three phases of 5 hp and separated into 2 mm sizes to be uniformly selected.

Step 13: Injection / Packaging Process.

1.5 g of uniformly separated bio ginseng (ginseng) tea is injected into disposable filter paper and conveniently commercialized for storage and drinking.

※ The raw ginseng (ginseng) leaching tea is manufactured by the above process even with a single raw ginseng.

6) Example 2: Bio pure ginseng (fresh ginseng) leaching tea B.

Raw material blending ratio: ginseng (root, ginseng, whole root ginseng 25% + long root 75%) 90% + stevioside 7%

(5% powder / 2% cooling water solution) 100% of vitamin C 3% in total.

First step: Fresh ginseng sorting process.

In the present invention, the ginseng refers to a ginseng mixture of 25% by weight of whole ginseng with more than 4 years of root and branch roots and 75% by weight of ginseng with more than 4 years of root. Four years old ginseng and more than four years old ginseng (細 根) from the field is selected to remove foreign matter.

Second Process: Fresh Ginseng Washing Process

Clean the fresh ginseng roots with care not to lose the roots.

Third step: Fresh ginseng sterilization washing process.

Put the washed ginseng into a big net and sterilize it for 120 seconds in 100 ± 5 ℃ of 10% sodium chloride solution, give flexibility to the fresh ginseng, and wash it again with running water to remove foreign substances and pesticide residues. do.

Fourth process: crushing / molding process.

Washing and sterilizing ginseng (raw ginseng) 90% by weight of the three-phase 10 horsepower at 250rpm under 4kg / ㎠ under crushing 4mm molding to be made at the same time.

5th process: Stevioside spraying (cooling) process.

Heat generated by pressurization during crushing / molding is also known to be cooled by high-pressure spraying on the crusher inlet with 1% aqueous solution of stevioside (10% by weight of raw material).

6th process: aging / browning process.

3 kg of crushed / molded red ginseng was placed in a freezer bed, and the fresh ginseng was inverted every 1 hour at 20 ° C under the sun in three transparent rooms. Allow time for ripening / fermentation / browning. During the day or night without sun, ultraviolet rays (metal halide UV) lamps are irradiated with sufficient moisture to increase the UV penetration rate and the time of change depending on the color (red-brown). This is done. This is the know-how to determine the color of the ginseng (raw ginseng) leaching tea when taking the present ginseng (raw ginseng) leaching tea.

7th process: 1st mixing process.

In the first mixing, 5 wt% of stevioside (more than 90% purity) and 3 wt% of vitamin C (more than 97% purity) are mixed for 25 minutes by 25 kg with a mixer.

8th step: crushing / grinding / transition / landing / forming process.

Secondary mixing is crushed, aged, fermented, browned ginseng 90% by weight primary mixed (stevioside and vitamin C mixed) water is mixed again in a second step under pressure of 4kg / ㎠ at 250rpm with the power of three-phase 10 horsepower When stevioside and vitamin C are broken down into a ginseng, crushed, transitioned, and landed, it is repeated once to make molding at the size of 2mm and heat generated by pressurization is an aqueous solution of 1% by weight of stevioside (based on the weight of raw material). Water 10%).

9th process: freezing / freezing / pore process.

While keeping the secondary mixture at 80% of moisture, 3 kg each of them was placed in a freezer iron plate and loaded into a freezer at -30 ° C for 4 hours. After thawing at 4 ° C for 4 hours, repeat the first step. After thawing, turn the fresh ginseng mixture and spray the purified water with high pressure 5% by weight to supply the moisture to the fresh ginseng. Increase the maximum as possible to allow a quick extraction in cold / hot.

10th process: thawing / drying process.

The frozen material is transferred to the thawing drying chamber, and the vacuum is maintained at 0.30 Torr (眞 空 Vacuum), and the temperature of the drying oven is thawed for 18 hours until the moisture content is less than 5% at 40 ° C. Lactose free glucose free red ginseng leaching tea without loss of ingredients is obtained.

Eleventh step: grinding / selection step.

The dried ginseng mixture was separated into a size of 2 mm by rotating it at 150 rpm for three-phase five horsepower.

V) to be uniformly screened.

Step 12: Injection / Packaging Process.

1.5 g of uniformly separated bio ginseng is injected into disposable filter paper, which is convenient for storage and drinking. It is the highest grade pure ginseng for diabetic patients. Red ginseng tea for medical diabetic is manufactured.

7) Example 3 Bio Ginseng (Ginseng) Gold Leaching Tea C.

Raw material blending ratio: fresh ginseng (10% of freckles + 90% of freckles)

First step: Fresh ginseng sorting process.

In the present invention, the ginseng is called ginseng (水 蔘) is a mixture of 10% by weight of the ginseng root and four-year-old roots and roots and roots with 90% by weight of the ginseng root.

Fresh ginseng over four years and three years old over three years old are removed from the field to remove foreign substances.

Second Process: Fresh Ginseng Washing Process

Clean the fresh ginseng roots with care not to lose the roots.

Third step: Fresh ginseng sterilization washing process.

Put the washed ginseng into a big net and sterilize it for 60 seconds in 100 ± 5 ℃ of 10% sodium chloride solution, give flexibility to the fresh ginseng, and wash it again with running water to remove foreign substances and pesticide residues. do.

Fourth process: crushing / molding process.

Sterilized washed, undried fresh ginseng is molded into a size of 1 to 2 mm by crushing under pressure of 4 kg / cm 2 at 250 rpm with the power of three-phase 10 hp.

5th process: aging / browning process.

3 kg of crushed / molded red ginseng was placed in a freezer plate, and the red ginseng mixture was inverted every 1 hour at 20 ° C under the sun in three transparent rooms and sprayed with purified water uniformly for 10 hours. Allow for ripening / fermentation / browning. During the day or night without the sun, it supplies enough moisture while irradiating ultraviolet rays (metal halide UV) lamps to increase the UV penetration rate and by adding or subtracting the perspective time according to the change in color (reddish brown). Allow browning to occur. This determines the color of red ginseng leach tea when it is taken.

6th step: Freezing / freezing / porous process.

While maintaining the water content at 80%, the secondary mixture was placed 3 kg in a freezer iron plate and loaded into a freezer at minus 30 ° C in a multi-stage freezer for 4 hours. After thawing at 4 ° C for 4 hours, repeat the first step. After thawing, turn the red ginseng mixture and spray water at high pressure by spraying 5% by weight of red ginseng and supply red water to the red ginseng. Increase the maximum as possible to allow a quick extraction in cold / hot.

7th process: thawing / drying process.

The frozen material is transferred to the thawing drying chamber, and the vacuum is maintained at 0.30 Torr (眞 空 Vacuum), and the temperature of the drying oven is thawed for 18 hours until the moisture content is less than 5% at 40 ° C. Lactose free glucose free red ginseng leaching tea without loss of ingredients is obtained.

Eighth Step: Crushing / Selection Process.

The dried red ginseng mixture was rotated at 150 rpm in three phases of five horsepower, separated into 2 mm sizes, and screened uniformly.

Step 9: Injection / Packaging Process.

1.5 g of uniformly separated bio red ginseng is injected into disposable filter paper. It is a high-quality ginseng-free leach tea with no lactose-free glucose, which is convenient for storage and drinking. diabetic) is an unsweetened leaching car that can be used as a leaching car to raise more than the main seed of Korean ginseng.

The present invention is a leaching tea which is a good extraction of pure components as the most excellent product with the economical characteristics of using undried red ginseng and the characteristics of freezing / freezing / porous / low temperature drying.

Claims (2)

First step: Fresh ginseng definition and sorting process. In the present invention, the ginseng refers to a mixture of 25% by weight of whole ginseng, which has more than 4 years of root and branch roots and carcasses, and 75% by weight of carcasses of more than 4 years. Screening process to remove foreign substances, 2nd process: 1st washing process of fresh ginseng (raw ginseng) A process of carefully washing ginseng roots without losing the roots while washing them 2 to 4 times with high pressure sprayed with purified water in a circular washer so that the skin of the selected ginseng and semi is not soiled. Third step: Second washing process of sterilization of fresh ginseng. A process of removing the foreign matter and pesticide residue by putting the washed ginseng into a big net and sterilizing it for 10 to 180 seconds in 100 ± 5 ° C. in an aqueous solution of sodium chloride 2 to 20% for 10 to 180 seconds and then washing it again 2 to 4 times with running water. 4th process: mulberry leaf / washing / sterilization process. The first step of washing the mulberry leaves in running water and then put the mulberry leaves in a net net sterilization for 10 to 180 seconds in 100 ± 5 ℃ aqueous solution of sodium chloride 2 to 20%, giving the flexibility to the mulberry leaves and washed again with running water 2 to 4 times, Fifth step: crushing / grinding / transition / landing / forming process. The primary mixing was 10 to 40% by weight of sterilized mulberry leaves and 50 to 100% by weight of fresh ginseng by pressing with a shredder of 2 to 8 kg / cm 2 at 200 to 400 rpm with 5 to 10 horsepower of three phases. A process in which 2 to 4 mm molding is simultaneously performed by grinding / transition / landing, 6th step: stevioside spraying (cooling) process. Heat generated by pressurization during transition / landing / molding is cooled by high pressure spraying on the cutting / crusher inlet with 1 to 10% by weight aqueous solution of stevioside (10 to 30% of raw material by weight), 7th process: aging / browning process. Transition / Landing / Molded Fresh Ginseng (Ginseng / Mulberry Leaf) with 2 to 6kg in a 50-70cm length 40-60cm height 2-15cm rectangle for freezing The process of turning the ginseng (Ginseng / Mulberry leaf) mixture at 15 to 25 ℃ under one hour to make it ripen / fermented / browned for 5 to 15 hours to achieve uniform ripening / fermentation / browning. Process of increasing UV penetration rate by adding enough moisture while irradiating ultraviolet (ultraviolet rays, metal halide UV) lamps and adding or subtracting the perspective time according to the change in color (reddish brown) to achieve ripening / fermentation / browning , This is the know-how to determine the color of the ginseng leach tea when taking the present invention ginseng leach tea. 8th step: mixing process. The second mixing is a process of mixing 3 to 20% by weight of stevioside (more than 90% purity) and 1 to 10% by weight of vitamin C (more than 97% purity) with a mixer at 10 to 50 kg for 10 to 30 minutes, Ninth step: crushing, crushing, transition, landing, molding. The third mixing is the first mixing (aging / fermentation / browned ginseng / mulberry leaf mixture) and the second mixing (stevioside and vitamin C mixed) water at 200 to 400rpm with the power of three phase 5-10 horsepower After mixing again in the third order under the pressure of 2 to 8kg / ㎠, stevioside and vitamin C are crushed / crushed / transferd / landed into ginseng / mulberry leaves 1 to 3 times at the same time. Repeatedly generated heat is cooled to 10-30% stevioside 1% aqueous solution (based on the weight of the raw material), 10th step: freezing / freezing / porous process. While maintaining the water content at 50 to 80% of the tertiary mixture, put 3 to 10 kg in a freezer, and multistage into a freezer at minus 30 ° C. After freeze expansion, it becomes porous and multiplies it again and then thaws again at 15 to 25 ° C for 3 to 10 hours for 1 to 3 times. After thawing, the mixture of fresh ginseng (raw ginseng / mulberry) is reversed and the purified water is 1 to 10 weight. Process of high-speed spraying the fresh ginseng (fresh ginseng) / mulberry leaves by the high-pressure spraying, and then freezing / freezing and then porosity to increase the deposition area as possible, so that rapid extraction at cold / hot, 11th process: thawing / drying process. The frozen material is transferred to the thawing drying chamber, and the vacuum is maintained at 0.30 Torr (unit of vacuum vacuum), while the drying temperature is 25 to 50 ° C. until the moisture content is less than 5%. Iii) obtaining lactose-free glucose free ginseng (ginseng) leaching tea without any loss of ingredients due to heat for diabetic patients, Step 12: Grinding / Selection Process. Process to separate the dried red ginseng mixture into 1 ~ 2mm size by rotating at 150 ~ 250rpm in three phase 5 horsepower, Step 13: Injection / Packaging Process. Commercially separated bio ginseng by injecting 1-5 g into disposable filter paper into a commercially available bio ginseng leaching tea for storage and drinking; Clause 1 Fresh ginseng is raw ginseng 4 years old or older (10-30% by weight + root and 70-90% by weight of root) 70-100% by weight, 10-50% by weight of mulberry leaf (upper leaf) and stevioside (more than 90% purity) 1.0g / 1.2g / 1.5g / 1.7g / 2.0g2.5g / 3.0g / 3.5g / 4.0g to 20% by weight and 0 to 5% by weight of vitamin C (purity 97% or more) by the above process. /4.5g/5.0g/5.5g/6.0g/ High quality pure ginseng with no lactose, no glucose, convenient for storage and drinking by injecting 6.5g / 7.0g / 7.5g / 8.0g / 8.5g / 9.0g / 9.5g / 10.0g Invention of bio ginseng (fresh ginseng) leach tea and bio pure ginseng (fresh ginseng) leach tea made of (fresh ginseng) leaching tea with fresh ginseng tea for medical diabetic references 1> Chin Jin-ho, the mystery teacher of ginseng. 2> mulberry leaves, silkworms, silk health. Book Publishing Vow Co-insect Research Institute, Rural Development Administration. 3> Bang-Geun Lee, Ph.D. 4> 藥 and human life and dream imagery. 5> Forefront for the treatment of diabetes 6> Diabetes Cures Encyclopedia