KR100926041B1 - Mdrying gruel of calcium bean sprouts and method of preparing the same - Google Patents

Abstract

PURPOSE: Bean sprouts gruel powder with calcium content using yeast and lactic acid bacteria, and a preparation method thereof are provided to prevent vitamin and calcium deficiency disease. CONSTITUTION: A method for preparing bean sprouts gruel powder with calcium content comprises the following steps of: hydroponically cultivating beans swollen in a calcium aqueous solution to prepare calcium bean sprouts; adding 30-70 parts calcium bean sprout, 30-70 parts sugar, and 1-3 parts citric acid to prepare sugarized calcium bean sprouts; fermenting the sugarized calcium bean sprouts at 1~15°C for 10-50 days to prepare fermented bean sprouts; filtering the fermented bean sprouts to obtain fermented liquid; inoculating yeast or lactic acid bacteria into the fermented liquid, and aging at 0~5°C for 10-90 days; sterilizing the aged liquid and slowly cooling it to obtain calcium-containing bean sprout liquid; mixing 5-10 parts calcium-containing bean sprout liquid, 5-10 parts polished rice powder, 0.1-0.2 part salt, and 80 parts purified water to obtain bean-sprout rice composition; dehydrating the bean-sprout rice composition and preparing bean-sprout rice flakes; and pulverizing the bean-sprout rice flakes and obtaining powdered dry gruel.

Description

Calcium bean sprouts dry powder and its manufacturing method {MDRYING GRUEL OF CALCIUM BEAN SPROUTS AND METHOD OF PREPARING THE SAME}

The present invention relates to a fermentation broth formed by fermenting soybean sprouts containing calcium and aged with yeast or lactic acid bacteria, and dried porridge comprising the same. Specifically, all active ingredients possessed by soybean sprouts, as well as inherent components and Contains calcium, an essential mineral that promotes human absorption of active ingredients due to fermentation, prevents diseases caused by vitamin and calcium deficiency, and has a method of preparing calcium sprouts fermentation broth with a therapeutic effect against colds, body aches and hangovers, and the calcium sprouts Calcium bean sprouts dry powder and a method for producing the same, which are constituted by using a fermentation broth.

Bean sprouts have been easily cultivated and edible at home, but nowadays they are planted and mass-produced.In recent years, scientific and excellent cultivation devices have been developed and used for cultivating bean sprouts. It is becoming.

In addition, as the alcohol decomposition mechanism of aspartic acid contained in soybean sprouts is revealed, aspartic acid is extracted from soybean sprouts for the purpose of hangover detoxification, and has been developed and used as a beverage. However, these drinks are excellent in alcohol metabolism, but there is a problem that other components of bean sprouts are removed and lost. In addition, bean sprouts have a problem in that it is difficult for the general public to consume a large amount due to its peculiar taste.

Therefore, research and development has been actively conducted on a variety of liquid drinking water containing soybean sprouts as a main ingredient so that the general public can easily ingest a large amount of soybean sprouts rich in various active ingredients but has a vivid taste.

For example, Korean Laid-Open Patent Publication No. 1993-11904 (name of the invention: a method for producing soybean sprout drink) consists of hot water extracting bean sprouts and squeezing the bean sprouts to be recovered by filtration to separate bean sprouts juice and mixing sugar and the like. Bean sprouts drink is disclosed, Korean Utility Model Publication No. 1996-33251 (name of the draft: Bean sprouts juice processing and storage method) discloses bean sprouts juice by mixing and heating the bean sprouts pulverized and water, Korean Patent Application Publication No. 195-26401 (name of the invention: a method for producing a bean sprout juice beverage) discloses a bean sprout juice beverage obtained by processing a juice solution obtained by steaming, crushing and centrifuging bean sprouts. However, the bean sprouts drink described above has a problem in that the content of the active ingredient is not reduced through the fermentation process in common, and nutrients such as vitamin C contained in the bean sprouts are destroyed due to the high heat used in the extraction process.

In order to solve the above problems, recently, research and development on the bean sprout extract made by extracting various active ingredients contained in the bean sprouts without using a high temperature is actively progressing.

For example, Korean Laid-Open Patent Publication No. 2002-10279 (name of the invention: bean sprout liquid tea) discloses a bean sprout liquid tea made by adding a sugar solution to soybean sprouts and fermenting and aging, and Korean Laid-Open Patent Publication No. 2001-100212 ( In the name of the invention: bean sprouts fermented juice and a method for producing the same are disclosed bean sprouts fermented juice made by naturally fermenting a mixture of bean sprouts and sugar, Korean Patent Publication No. 2002-13253 (name of the invention: bean sprouts beverage production method) Discloses a bean sprouts beverage which is obtained by mixing the bean sprouts with brown sugar to heat sterilize the bean sprout stock solution extracted by the osmotic phenomenon.

The method for producing bean sprouts described above extracts various active ingredients of bean sprouts without using high heat, and has an effect of providing a bean sprouts beverage with excellent nutrients.

However, in order to easily and surely absorb the nutrients of not only such bean sprouts drinks but also other foods in the human body, calcium, which is an essential mineral that promotes the absorption of various nutrients, is required, since the bean sprouts drink does not contain calcium. , Since the nutrients of the bean sprouts drink is not properly absorbed by the human body, there is a problem that the drinking effect of the bean sprouts drink is halved.

Accordingly, an object of the present invention is to prevent the diseases caused by vitamin and calcium deficiency by containing all the active ingredients of bean sprouts and all active ingredients due to fermentation, as well as calcium, which is an essential mineral that promotes the absorption of the active ingredients of bean sprouts into the human body. To provide a method for producing calcium sprouts fermentation broth that has a therapeutic effect against colds, body aches and hangovers.

In addition, another object of the present invention is to provide a calcium bean sprouts dry powder and a method for producing the same are formed using the calcium bean sprouts fermentation broth.

In order to solve the above problems, the present invention is to form a calcium aqueous solution by mixing calcium powder in purified water; Hydroponicly cultivating the soybeans soaked in the aqueous calcium solution to form calcium sprouts; 30 to 70 parts by weight of the calcium sprouts, 30 to 70 parts by weight of sugar, and 1 to 3 parts by weight of citric acid to form a sweetened calcium sprouts; Fermenting the sweetened calcium bean sprouts at 1 to 5 ° C. for 10 to 50 days to form a fermentation composition; Filtering the fermentation composition to form a fermentation broth; Inoculating the fermentation broth with yeast or lactic acid bacteria and aging at 0-5 ° C. for 10-50 days; And it is provided a method for producing a calcium sprouts fermentation broth comprising the step of thermally sterilizing the aged fermentation broth at 40 ~ 90 ℃.

In the present invention, 5 to 10 parts by weight of the calcium bean sprouts fermentation broth, 5 to 10 parts by weight of white rice powder, 0.1 to 0.2 parts by weight of salt, and 80 parts by weight of purified water, which are obtained by immersing white rice in purified water, followed by natural drying and grinding, Forming a calcium bean sprouts fermentation broth white composition; Heating the calcium sprouts fermentation broth to remove moisture from the white rice composition to form calcium sprouts white rice flakes; There is provided a method for producing a calcium bean sprouts dry powder comprising the step of pulverizing the calcium bean sprouts white rice flakes to form a powdered dry porridge and a calcium bean sprouts dry powder prepared by the production method.

Calcium sprouts fermentation broth prepared by the present invention contains not only the intrinsic components of the bean sprouts and the active ingredient generated by the fermentation, but also contains calcium to promote human absorption of the nutrients, As the active ingredient is absorbed into the body as it is, it prevents diseases caused by vitamin and calcium deficiency, and has a therapeutic effect on colds, body aches and hangovers.

In addition, the calcium sprouts fermentation broth prepared by the present invention contains a large amount of calcium, which is an essential mineral to support various metabolism of the human body, and citric acid that promotes absorption of the calcium in the body, and is easily deficient in modern people among the minerals required for the human body. It has the effect of supplementing mineral calcium.

In addition, calcium bean sprouts dry powder prepared according to the present invention can be ingested at the same time aspartic acid with a formaldehyde inhibitory effect that causes alcohol decomposition and headache and digestive organs, and has an excellent effect on resolving hangover.

The manufacturing method of the calcium sprouts fermentation broth of this invention is demonstrated in detail with reference to an Example.

First, the method for producing the calcium sprouts fermentation broth of the present invention includes the step of mixing calcium powder in purified water to form an aqueous calcium solution.

Since the calcium sprouts fermentation broth of the present invention is prepared using calcium sprouts as a raw material, for this purpose, a predetermined amount of calcium powder is mixed with purified water to form an aqueous calcium solution.

Calcium sprouts fermentation broth is prepared using calcium sprouts grown in the aqueous calcium solution.

In addition, the method for producing a calcium sprouts fermentation broth of the present invention includes the step of hydroponicly cultivating the soybeans called the aqueous solution of calcium to form calcium sprouts.

Soybeans are soaked in a calcium aqueous solution consisting of purified water and potassium for a predetermined time, and soybeans soaked in the aqueous calcium solution are immersed in water or sprayed with water to form hydroponic cultures of calcium-containing calcium sprouts. When soybeans are soaked in a calcium aqueous solution for a predetermined time, calcium is contained in the soybeans, and when the hydroponic cultivation of the soybeans is carried out, calcium does not leak out of the soybean or bean sprouts to form calcium bean sprouts.

The calcium sprouts are washed with water and naturally dried to dry the surface of the sprouts, and used as a raw material for preparing the calcium sprouts fermentation broth.

In addition, the method for producing a calcium sprouts fermentation broth of the present invention comprises the steps of mixing the calcium sprouts 30 to 70 parts by weight, sugar 30 to 70 parts by weight to form a sugary calcium sprouts.

When uniformly mixed with a certain amount of sugar to calcium sprouts, not only the fermentation of calcium sprouts by the action of the sugar, but also the neutral taste of the bean sprouts is neutralized and the taste of the calcium sprouts fermentation broth is also greatly improved.

In addition, in order to promote the absorption of calcium contained in the calcium sprouts into the body, citric acid is mixed with calcium sprouts and sugar to form sugary calcium sprouts. Citric acid, mixed with sugar-bearing calcium sprouts, plays an important role in metabolism in higher animals, and in particular, promotes the absorption of calcium into the body. In addition, citric acid's sour taste not only neutralizes the innate taste of soybean sprouts contained in sweetened calcium sprouts, but also has a function of alleviating the sweetness of sugar to some extent.

Specifically, sweetened calcium sprouts are formed by uniformly mixing 30 to 70 parts by weight of sugar and 1 to 3 parts by weight of citric acid based on 30 to 70 parts by weight of calcium sprouts. If the content of sugar mixed with 30 to 70 parts by weight of calcium sprouts is less than 30 parts by weight so as to constitute the sugar sprouts, the sugary calcium sprouts are not fermented properly due to lack of sugar content, and the innate taste of bean sprouts is not properly neutralized. When the content of sugar mixed with 30 to 70 parts by weight of calcium bean sprouts exceeds 70 parts by weight, the active ingredient of the calcium bean sprouts fermentation broth formed from the sweetened calcium bean sprouts due to the lack of the relative content of the bean sprouts contained in the sweetened calcium bean sprouts, and the active ingredient The content of calcium is lowered to promote human absorption. In addition, when the content of citric acid mixed with 30 to 70 parts by weight of calcium sprouts is less than 1 part by weight so as to constitute the sweetened calcium sprouts, the calcium contained in the calcium sprouts is not leached properly during fermentation due to the lack of citric acid content. When the content of citric acid mixed with 30 to 70 parts by weight of the bean sprouts exceeds 3 parts by weight, it is difficult to drink because citric acid's sour taste affects the calcium bean sprouts and the calcium bean sprouts fermentation broth formed from the sweetened calcium bean sprouts.

Fermentation of calcium sprouts fermentation broth of the composition as described above is to leach the active ingredient of the calcium sprouts fermentation broth.

In addition, the method for producing a calcium sprouts fermentation broth of the present invention includes the step of fermenting the sugary calcium sprouts at 1 to 5 ℃ for 10 to 50 days to form a fermentation composition.

The sweetened calcium sprouts prepared as described above are fermented at 1 to 15 ° C. for 10 to 50 days to form a fermentation composition.

When the sugared bean sprouts formed by mixing calcium bean sprouts and sugar are placed in a fermentation vessel equipped with a cooler and maintained at 1 to 5 ° C. for 10 to 50 days, the sweetened calcium bean sprouts are fermented and the fermentation broth is leached, thereby separating solid / liquid into bean sprouts and fermented broth. To form a fermentation composition which is in a state in which it is formed.

When the fermentation temperature of the sweetened calcium bean sprouts formed by mixing calcium sprouts and sugar is less than 1 ° C., the sweetened calcium bean sprouts are not fermented properly. When the fermentation temperature of the sweetened calcium bean sprouts formed by mixing calcium bean sprouts and sugar exceeds 15 ° C., the sweetened calcium Various germs occur in soybean sprouts, which inhibits the production of aspartic acid as an active ingredient, which in turn leads to a decrease in hangover resolution of calcium bean sprouts fermentation broth. In addition, when the fermentation period of the sweetened calcium bean sprouts formed by mixing calcium sprouts and sugar is less than 10 days, the sweetened calcium bean sprouts are not sufficiently fermented, and when the fermentation period of the sweetened calcium bean sprouts formed by mixing calcium sprouts and sugar exceeds 50 days. Sweetened calcium sprouts can be over-fermented and deteriorated.

In addition, the method for producing a calcium sprouts fermentation broth of the present invention includes the step of filtering the fermentation composition to form a fermentation broth.

As described above, the fermentation composition separated by solid / liquid soybean sprouts and fermentation broth is to recover the liquid fermentation broth. The fermentation broth is aged under constant intercalation to form the calcium sprouts fermentation broth of the present invention.

In addition, the method for producing a calcium sprouts fermentation broth of the present invention comprises inoculating yeast or lactic acid bacteria in the fermentation broth and aged for 10 to 90 days at 0 ~ 5 ℃.

High quality by providing additional potency to calcium sprouts fermentation broth formed from liquid fermentation broth. It is preferable to inoculate and ferment the fermentation broth to the effective microorganisms used in the food industry in order to suppress the fermentation broth fermentation broth to control the fermentation to an appropriate level and to inhibit the growth of pathogens and harmful bacteria.

Therefore, the liquid fermentation broth contains a large amount of vitamin B and vitamin D and degrades sugars such as yeast, or glucose, which have a property of fermenting sugars to form lactic acid, while inhibiting the growth of pathogens and harmful bacteria. It is inoculated with lactic acid bacteria having the property of inhibiting abnormal fermentation. In general, inoculate yeast or lactic acid bacteria to fermentation targets and fermented by keeping it for a relatively short period of time at room temperature. In the present invention, the fermentation broth is inoculated with yeast or lactic acid bacteria and fermented for a long time at low temperature and not at room temperature. Abnormal fermentation can be suppressed and aging can be adjusted to an appropriate level.

That is, the liquid fermentation broth in the state in which one of the strains of yeast or lactic acid bacteria is inoculated is filled into a aging vessel capable of temperature control, and the temperature of the fermentation broth contained in the aging vessel is adjusted to a low temperature of 0 to 5 ° C. to 10 to After 90 days of aging, calcium sprouts fermentation broth is formed. If the temperature of the fermentation broth from which the fermentation composition is filtered is less than 0 ° C., the fermentation broth is not matured due to low temperature. If the temperature of the fermentation broth exceeds 5 ° C., the fermentation broth is additionally fermented by yeast or lactic acid bacteria to ferment the calcium sprouts. May adversely affect the quality of the product. In addition, if the fermentation composition of the fermentation broth is filtered, the fermentation broth is less than 10 days, the fermentation broth is not fully matured due to the edema of the ripening period, and if the fermentation broth is over 90 days, the fermentation broth is not matured anymore. It loses meaning.

The yeast or lactic acid bacteria inoculated in the fermentation broth are sterilized in the step of heat sterilization and slow cooling of the fermentation broth, so as not to affect the final product of calcium sprouts fermentation broth.

In addition, the method for producing a calcium sprouts fermentation broth of the present invention includes the step of heat-sterilizing the aged fermentation broth by slow cooling.

It is necessary to prevent further fermentation of the fermentation broth aged in the aging step and to prevent alteration by microorganisms. Therefore, the aged fermentation broth is heated to a heat sterilization temperature of a known food to sterilize various microorganisms remaining in the fermentation broth, and the heat sterilization fermentation broth is gradually cooled in a natural state to prepare the calcium bean sprout fermentation broth of the present invention. .

The calcium sprouts fermentation broth prepared by the above process is packaged and shipped in a predetermined unit.

Calcium bean sprouts fermentation broth prepared according to the above-described manufacturing method contains essential ingredients of soybean sprouts and active ingredients generated by fermentation, as well as essential to promote the absorption of the active ingredients of bean sprouts into the human body. By containing mineral calcium and citric acid that promotes the absorption of the calcium in the body, the effects caused by the active ingredient and fermentation inherent in the bean sprouts are absorbed into the human body as it is to express the function.

The method for producing a calcium bean sprouts porridge dried powder constituted using the calcium bean sprouts fermentation broth described above will be described in detail with reference to Examples.

Calcium bean sprouts dry powder production method of the present invention is 5 to 10 parts by weight of calcium bean sprouts fermentation broth, white rice powder made by immersing in white water, naturally dried and pulverized, 0.1 to 0.2 parts by weight of salt and purified water 80 Mixing and stirring the parts by weight to form a calcium bean sprouts fermentation broth white rice composition.

Sugar is mixed with calcium sprouts hydroponicly cultivated soybeans called aqueous solution of calcium to form sugary calcium sprouts, fermentation of the sugary calcium sprouts at room temperature to form a fermentation composition, yeast or lactic acid bacteria in the fermentation broth filtered the fermentation composition 5 to 10 parts by weight of calcium sprouts fermentation broth composed by heating and sterilizing the fermented broth and sterilizing the aged fermentation broth, soaking the white rice in purified water, drying and grinding the water to dry the surface, and then grinding it. 10 parts by weight, 0.1 to 0.2 parts by weight of salt and 80 parts by weight of purified water are mixed and stirred to form a calcium bean sprout fermentation broth white rice composition.

In order to form calcium bean sprouts fermentation broth white rice composition which is an intermediate material of calcium bean sprouts porridge dry powder, the calcium bean sprouts fermentation broth dried powder formed from the calcium bean sprouts fermentation broth white rice composition is less than 5 parts by weight. Calcium sprouts fermentation broth formed from the calcium bean sprouts fermentation broth white rice composition when the content of the calcium sprouts fermentation broth fermentation broth is not sufficiently provided, and the content of the calcium sprouts fermentation broth mixed with 80 parts by weight of purified water to form the calcium sprouts fermentation broth white rice composition In the dry powder, the taste of bean sprouts becomes so strong that it is inconvenient to eat.

In addition, when the content of the white rice powder mixed with 80 parts by weight of purified water to form the calcium bean sprouts fermentation broth white rice composition, which is an intermediate of the calcium bean sprouts porridge dry powder, excessive energy is consumed to dry the calcium bean sprouts fermentation broth white rice composition. This leads to an increase in the manufacturing cost of the calcium bean sprouts porridge dry powder, and when the content of the white rice powder mixed with 80 parts by weight of purified water to form the calcium bean sprouts fermentation broth white rice composition exceeds 10 parts by weight of the calcium sprouts fermentation broth white rice composition properly It doesn't get mad.

In addition, when the content of the salt mixed with 80 parts by weight of purified water to form a calcium bean sprouts fermentation broth white rice composition, which is an intermediate material of the calcium bean sprouts porridge dry powder, the calcium bean sprouts porridge dried powder formed from the calcium bean sprouts fermentation broth white rice composition When the content of salt mixed with 80 parts by weight of purified water exceeds 0.2 parts by weight in order to form a calcium bean sprouts fermentation broth white rice composition, the salt content of the calcium bean sprouts porridge dried powder formed from the calcium bean sprouts fermentation broth white rice composition is excessive. It will adversely affect the health of the food.

By using the calcium bean sprouts fermentation broth white rice composition is prepared in the same components and content as above to prepare a calcium bean sprouts porridge powder.

In addition, the method for producing a calcium bean sprouts dry powder of the present invention comprises the step of heating to remove the moisture of the calcium bean sprouts fermentation broth white rice composition to form calcium bean sprouts white rice flakes.

The calcium sprouts fermentation broth consisting of calcium sprouts fermentation broth, white rice powder, salt, and purified water is heated to remove most of the moisture from the white rice composition to form flakes of calcium sprouts white rice flakes.

That is, the calcium bean sprouts fermentation broth white rice composition is rapidly heated and flaked by a known technique such as a drum dryer to remove most of the water contained in the calcium bean sprouts fermentation broth white rice composition, thereby minimizing nutrient loss. To form white rice flakes.

In addition, the method for producing a calcium bean sprouts dry powder of the present invention includes the step of grinding the calcium bean sprouts white rice flakes to form a dry porridge in the form of a powder.

The calcium bean sprouts porridge dry powder is constituted by pulverizing and grinding the calcium bean sprouts white rice flakes formed by rapid heating the calcium bean sprouts fermentation broth white rice composition as described above.

The powdered calcium bean sprouts dry powder is packaged and shipped in a predetermined unit.

The packed calcium bean sprouts dry powder is mixed with high temperature hot water in a certain amount and stirred to form a liquid calcium bean sprouts porridge, and the formed calcium bean sprouts porridge is sampled.

Calcium bean sprouts dry powder prepared as described above can be ingested aspartic acid with a formaldehyde inhibitory effect to cause alcohol decomposition and headache and porridge, which is a liquid to relieve digestive organs at the same time, has an excellent effect on resolving hangover. In addition, the calcium bean sprouts dry powder is not contained bean sprouts, instead of containing the intrinsic ingredients of the bean sprouts and the active ingredient due to fermentation as it is excellent texture and convenient intake.

Hereinafter, the method for producing the calcium sprouts fermentation broth of the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention in detail, and do not limit the present invention.

<Example 1>

1. 100 parts by weight of purified water and 5 parts by weight of calcium powder were mixed and stirred to form an aqueous calcium solution in which calcium was dissolved.

2. Soaking the soybeans in the calcium aqueous solution for 4 hours to form a soy bean, and by spraying water on the soaked soybeans for 7 days to form a hydroponic cultivation, calcium bean sprouts were formed by washing the calcium sprouts with water to dry the surface It was dried naturally.

3. The naturally dried calcium sprouts 4 kg, 6 kg of sugar, and 200 g of citric acid were uniformly mixed to form sweetened calcium sprouts.

4. The sweetened calcium sprouts were fermented at 4 ° C. for 30 days to form a solid / liquid separated fermentation composition.

5. The solid / liquid separated fermentation composition was filtered to recover a liquid fermentation broth.

6. The fermentation broth was inoculated with yeast or lactic acid bacteria and kept at 3 ° C. for 20 days to mature.

7. The aged fermentation broth was heated to 90 ° C. for sterilization, and the sterilized fermentation broth was cooled slowly at room temperature to prepare calcium sprouts fermentation broth.

Production of calcium sprouts porridge dried powder composed of the calcium sprouts fermentation broth will be described in more detail based on the following examples. However, the following examples are also only for illustrating the present invention in detail, and do not limit the present invention.

<Example 2>

1. Mix 750 g of calcium sprouts fermentation broth formed in accordance with Example 1 and white rice powder 750 g, salt 5 g, sugar 10 g, and 8 kg of purified water, which are made by immersing white rice in purified water, naturally drying and pulverizing, and stirring it uniformly. The calcium sprouts fermentation broth white rice composition was formed.

2. The calcium sprouts fermentation broth white rice composition was rapidly heated with a drum dryer to form solidified calcium sprouts white rice flakes.

3. The powdered calcium bean sprouts porridge dry powder was ground by grinding the calcium bean sprouts white rice flakes.

4. The dry calcium bean sprouts dry powder was individually packed in a container in 30 g units.

5. Calcium bean sprouts porridge was formed by mixing and stirring 150 g of hot water at 85 ° C. with dry powder of calcium bean sprouts porridge in the container, and the calcium bean sprouts porridge was sampled.

As a result of the test, calcium bean sprouts porridge did not contain bean sprouts, but it contained the intrinsic ingredients of fermented bean sprouts and the active ingredient due to fermentation as it is, and the texture was excellent and convenient to ingest.

Claims (3)

delete Mixing calcium powder with purified water to form an aqueous calcium solution; Hydroponicly cultivating the soybeans soaked in the aqueous calcium solution to form calcium sprouts; 30 to 70 parts by weight of the calcium sprouts, 30 to 70 parts by weight of sugar, and 1 to 3 parts by weight of citric acid to form a sweetened calcium sprouts; Fermenting the sweetened calcium sprouts at 1 to 15 ° C. for 10 to 50 days to form a fermentation composition; Filtering the fermentation composition to form a fermentation broth; Inoculating the fermentation broth with yeast or lactic acid bacteria and aging at 0-5 ° C. for 10-90 days; And Heat sterilizing and fermenting the mature fermentation broth to form calcium sprouts fermentation broth: 5-10 parts by weight of the calcium sprouts fermentation broth, 5-10 parts by weight of white rice powder, 0.1-0.2 parts by weight of salt and 80 parts by weight of purified water, which are immersed in purified water, naturally dried and pulverized, are mixed and stirred to prepare the calcium sprouts fermentation broth white rice composition. Forming; Heating the calcium sprouts fermentation broth to remove moisture from the white rice composition to form calcium sprouts white rice flakes; And Grinding the calcium bean sprouts white rice flakes to form a dry porridge in the form of a powder. Calcium bean sprouts dry powder prepared by the method for producing a calcium bean sprouts dry powder of claim 2.