METHOD FOR PRODUCING FUNCTIONAL FOODS USING GLUCOMANNAN AND MULBERRY BARK

摘要

PURPOSE: Provided is a method for producing functional foods using glucomannan and mulberry bark extract as a min ingredient. The produced functional foods have functional components beneficial to the human body, and thus increase the human health. CONSTITUTION: A method for producing functional foods using glucomannan and mulberry bark extract comprises the steps of: washing mulberry bark and completely dying it; pulverizing the dried mulberry bark into 40meshes and adding 10l of water thereto and followed by heating and extraction at high temperature of 121 deg.C for 60 minutes; sieving the extract and storing it; adding 10L of water to the remnant of extraction and re-extracting it at high temperature; mixing the above extracts with 2L of water, and followed by stirring for 30 minutes with maintaining the temperature thereof to 60 deg.C, addition of 0.1-0.5 %(w/v) of glucomannan powder, and stirring for 30 minutes; and gelatinizing the mixture for 40 minutes and adding 0.1-0.5 %(w/v) of oligosaccharide, 0.3-0.5 %(w/v) of edible yeast powder, 0.05-1 %(w/v) of seaweeds and 0.05-1 %(w/v) of rice flour.