KIM, SONG MUN,김성문,LIM, SOON SUNG,임순성,LEE, SU KYUNG,이수경,HWANG, SEUNG HWAN,황승환,KIM, JI YEON,김지연,KANG, JUN YOUNG,강준영,LEE, YOU RI,이유리
申请号：
KR1020120135218
公开号：
KR1013803480000B1
申请日:
2012.11.27
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a manufacturing method of broth for cold noodle including enzyme hydrolysate of dandelion for controlling the blood glocose level after meal, wherein the enzyme hydrolysate of dandelion is manufactured by hydrolysis after enzyme treatment of a dandelion root extract with viscozyme. Enzyme hydrolysate of dandelion root with an excellent &alpha；-glucosidase inhibition activity is able to be manufactured by hydrolysis of a dandelion root extract with viscozyme, and broth for cold noodle including the same, which is able to control the blood glucose level after meal, is able to be manufactured. [Reference numerals] (AA) Enzyme viscozyme 0.5%； (BB) Temperature: 50°；C； (CC) Time: 10 hr； (DD) Dandelion roots 30 kg； (EE) Extraction with water 3 tones at 100°；C for 3 hr； (FF) Cool a water extract of dandelion roots； (GG) Treat for inactivation of enzyme after reaction (100°；C, 20 min)； (HH) Concentrate (extract)본 발명은 민들레 뿌리 추출물을 비스코자임(viscozyme)으로 효소 처리하여 가수분해함으로써 제조되는 민들레 효소가수분해물을 포함하는 식후혈당 조절용 냉면 육수의 제조방법에 관한 것으로, 비스코자임(viscozyme)을 이용하여 민들레 뿌리 추출물을 가수분해함으로써 알파글루코시다아제(α-glucosidase) 억제활성이 우수한 민들레 뿌리 효소가수분해물을 제조할 수 있고, 이를 포함하는 식후혈당 조절능이 있는 냉면 육수를 제조할 수 있다.
