FUNCITIONAL FOOD AND METHOD OF FUNCITIONAL FOOD

摘要

PURPOSE: Functional food having diabetes and hypertension treating effects, and a producing method thereof are provided to enable users to easily produce the food with simple producing processes. CONSTITUTION: A producing method of functional food having diabetes and hypertension treating effects comprises the following steps: washing medical ingredients with clean water, and inserting the ingredients in a hemp cloth before inserting into an extractor with water; boiling the mixture at 100-200 deg C for 3-4 hours; and packaging the obtained extract in a sealed container. The ingredients include 30g of schisandra chinensis, 30g of buckwheat, 50g of barley, 30g of rehmannia glutinosa, 30g of amaranthus mangostanusg, 50g of rhynchosia volubilis, 30g of helianthus tuberosus, 50g of red bean, 50g of chionoecetes japonicus, 30g of curcuma longa, 30g of mulberry leaves, 20g of tangerine peels, 30g of chrysanthemum zawadskii, 30g of inonotus obliquus, 50g of acanthopanax sessiliflorus, 30g of polygonum multiflorum, 30g of jujube, 100g of octopus, and 10g of acorn.