| 摘要 |
An aspect of the present invention provides a method for manufacturing functional persimmon chips comprising: a step for preparing persimmon slices by cutting peeled persimmon into a fixed thickness; a step for inoculating Monascus pilosus by dipping the persimmon slices in a dipping solution containing the Monascus pilosus; a step for taking out the persimmon slices inoculated with the Monascus pilosus from the dipping solution and fermenting them; and a step for drying the fermented persimmon slices. The persimmon chips according to the present invention show color more gorgeous than traditional persimmon chips in appearance by being fermented with the Monascus pilosus and contain Monacolin K produced by the Monascus pilosus, thereby having improved functions in decreasing cholesterol or controlling body weight. Therefore, the persimmon chips according to the present invention can be used as a functional food or a food additive for preventing or improving lipid metabolism disorders such as fatty liver, diabetes, hyperlipidemia, hypertriglyceridemia, hypercholesterolemia, cardiovascular diseases, arteriosclerosis, and metabolic syndrome related to lipid and constipation, and obesity, while contributing to an increase of rural household incomes. [Reference numerals] (AA) Unfermented; (BB) Inoculation of an undiluted solution; (CC) Inoculation of 100 fold diluted solution; (DD) Inoculation of 10 fold diluted solution; (EE) Inoculation of 1000 fold diluted solution |
