METHOD FOR PRODUCTION OF COLD NOODLE BROTH WITH ENZYME HYDROROLYSATE OF TARAXACUM PLATYCARPUM DAHLST

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 excellentα-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)