PRODUCING METHOD OF ROASTED TEA USING DANG-JO RED PEPPER LEAVES, CAPABLE OF PREVENTING THE INCREASE OF THE BLOOD-SUGAR LEVEL

摘要

PURPOSE: A producing method of roasted tea using dang-jo red pepper leaves is provided to decrease the digestibility of carbohydrate for securing the functionality of controlling the increase of the blood-sugar level.;CONSTITUTION: A producing method of roasted tea using dang-jo red pepper leaves comprises the following steps: washing dang-jo red pepper leaves with washing water; drying the washed dang-jo red pepper leaves in the shaded location and the sunny location by turns; removing leafstalks from the dried dang-jo red pepper leaves; cutting the dang-jo red pepper leaves; drying the cut dang-jo red pepper leaves for 30~90minutes in the shade; firstly roasting the dried dang-jo red pepper leaves using a caldron at 170~190deg C for 13~17minutes, and drying by rubbing with hands; roasting the dried dang-jo red pepper leaves using the caldron for 5 times more and repeating the rubbing process.;COPYRIGHT KIPO 2011