| 摘要 |
The present invention relates to a chocolate manufacturing method using Myung-wol cho (an alternative name is diabet cho, Gu-myung cho, and Sambung nyawa), and to a chocolate manufacturing method using Myung-wol cho which is made by mixing chocolate having anti-oxidant function with a raw material made of Myung-wol cho, recently known from Jeju island and having special effects in diabetes and glycemic control. The raw materials made from the leaves and stems of the Myung-wol cho, which are dried and manufactured into herbs, powder or enzymes or made by drying fermented leaves and being fried in olive oil, are mixed with chocolate, thereby having excellent tastes and nutrients and being helpful in diabetes and can be stored for a long period of time. |
