METHOD FOR MANUFACTURING ANTI-DIABETIC BREAD MADE FROM KOREAN MISTLETOE EXTRACTS AND ANTI-DIABETIC BREAD PRODUCED THEREFROM WHICH HAS NO NATIVE SOUR TASTE OF MISTLETOE AND DOES NOT INCREASE BLOOD SUGAR LEVEL

摘要

PURPOSE: A method for manufacturing anti-diabetic bread made from Korean mistletoe extracts and anti-diabetic bread produced therefrom are provided, which anti-diabetic bread has no native sour taste of mistletoe and does not increase blood sugar level by reducing wheat flour content and increasing rye and corn flour content in bread. CONSTITUTION: The method for manufacturing anti-diabetic bread made from Korean mistletoe extracts comprises the steps of: extracting Korean mistletoe with hot water or cool water to prepare hot water extract of Korean mistletoe(HKM-110, Mistlero-H) and cool water extract of Korean mistletoe(HKM-110, Mistlero-C); adding 0.1 to 5 wt.% of the hot water extract of Korean mistletoe(HKM-110, Mistlero-H) or the cool water extract of Korean mistletoe(HKM-110, Mistlero-C) into raw materials of bread containing wheat flour, rye flour, corn flour, green tea powder, chitosan, defatted goat milk and yeast; and baking the mixture, wherein the weight ratio of wheat flour, rye flour and corn flour is 5-40:5-36:5-10.