KR101220815B1 - Manufacturing Method of Fermented Cereals Powder And Fermented Cereals Powder Using The Same - Google Patents

Abstract

The present invention relates to a grain powder fermented product and a preparation method thereof, specifically (S1) preparing a mixed grain powder comprising roasted soybean powder; And (S2) adding the carrot juice and the Bacillus starter to the prepared mixed grain powder for fermentation.
The present invention as described above can provide a grain powder fermented product, which has been removed from the smell of the Cheonggukjang by fermenting the mixed grain powder and carrot juice including the roasted soybean powder by a Bacillus starter.

Description

Manufacturing Method of Fermented Cereals Powder And Fermented Cereals Powder Using The Same}

The present invention relates to a grain powder fermented product having improved thrombolytic ability by removing odors by fermenting mixed grain powder and carrot juice including roasted soybean powder with a Bacillus starter and a method of manufacturing the same.

Soybean is rich in substances such as isoflavone, lecithin, fiber, etc., and bioactive substances produced by fermentation of Bacillus subtilis are melanoidin, γ-PGA (γ-poly glutamic acid), and blood clots. Soluble active substances. Soybean fermented foods containing these substances have an anticancer, antihypertensive, antidiabetic, anti-obesity effect in the human body, so as not only a simple nutritional function but also the best food material for health food and adult disease prevention.

One of the most active and interested fields of soybean fermented foods is thrombolytic enzymes. The production of thrombi is induced by the conversion of fibrinogen, a plasma protein, to fibrin by activated thrombin. Substances with thrombolytic enzymes can treat thrombosis by hydrolyzing and solubilizing fibrin, the substrate of blood coagulation. According to the statistics of the cause of death in Korea, the mortality rate is the highest in the order of cancer, cerebrovascular disease, heart disease. However, considering that cancer, which is number one, combines the mortality rates of all cancers of various organs, vascular disease is the number one cause of death. Until now, various drugs such as tPA, urokinase, and streptokinase have been developed and used as a thrombosis treatment agent, but they are expensive and have side effects. In order to solve this problem, researches to search for thrombolytic active substances in soybean fermented foods such as various natural products and soybean paste and cheonggukjang have recently been conducted.

The polymer viscous material contained in Cheonggukjang is a fermentative metabolite of Bacillus strain and consists of γ-PGA polymerized with about 5,000 glutamic acid and fructan form of fructan, a polymer of fructose. These viscous substances have an important influence on the quality characteristics of fermented products. Especially, γ-PGA is a microbial polymer material, which has excellent immunity-promoting effect and anti-cancer effect. to be.

Fermented soybean foods Bacillus strains (Bacillus It is a food that has a unique taste and aroma by decomposing soy protein during fermentation ripening process. However, the odor generated during fermentation of this food is the biggest cause for the young generation to avoid soybean fermented foods. The main mechanism of development of the fermentation odor is soybean protein is Bacillus subtilis strain ( B. subtilis ) is converted into peptides or amino acids produced during fermentation, and amino acids are used as carbon and energy sources to generate ammonia gas. The most influential odors are volatile compounds such as butyricvaleric acids and tetramethyl-pyrazine derived from enzymes and heat treatments from nonvolatile precursors such as proteins, peptides, amino acids, carbohydrates, lipids and vitamins. When these compounds are present in a small amount, they are considered to be peculiar to Korean jang products, but when they are produced in excess, they cause discomfort.

 Recently, studies on the production of physiologically active substances based on soybeans and soybean processed products and solid fermentation using Bacillus strains have been actively conducted. Although studies have been conducted, studies on solid fermentation of Bacillus subtilis by mixing soybeans and cereals have not been carried out, and studies on the enhancement of thrombolytic enzyme activity using carrots have been insufficient.

The present invention is to provide a grain powder fermented product and a method of manufacturing the fermented cereal powder and carrot juice containing roasted soybean powder by a Bacillus starter.

The present invention is to provide a grain powder fermented product and a method for producing the fermented cheonggukjang odor is removed.

Accordingly, the present invention provides a step of preparing a mixed grain powder comprising the roasted soybean powder (S1) as a first embodiment; It provides a grain powder fermented product manufacturing method comprising; (S2) to the fermentation by adding carrot juice and Bacillus starter to the prepared mixed grain powder.

In the grain powder fermentation method according to the embodiment, the mixed grain powder in the step (S1) is based on 100 parts by weight of roasted soybean powder, barley, brown rice, white rice, corn, glutinous rice, black rice, waxy water, wheat, waxy and It provides a grain powder fermented product manufacturing method comprising 20 to 80 parts by weight of one or more grain powder selected from black beans glutinous rice brown rice.

In the grain powder fermentation manufacturing method according to the embodiment, the mixed grain powder in the step (S1) is a grain powder fermentation manufacturing method comprising 60 to 80 parts by weight of barley powder, based on 100 parts by weight of roasted soybean powder to provide.

In the grain powder fermentation manufacturing method according to the embodiment, the mixed grain powder in the step (S1) provides a grain powder fermentation manufacturing method comprising 60 parts by weight of brown rice powder with respect to 100 parts by weight of roasted soybean powder. .

In the cereal powder fermented product manufacturing method according to the embodiment, the Bacillus starter in step (S2) may be inoculated in soybean powder solution of 1 ~ 10% (w / v) strain of Bacillus strain cultured.

In the grain powder fermentation manufacturing method according to the embodiment, the Bacillus starter in the step (S2) provides a grain powder fermentation method for producing 0.5 to 2 parts by weight based on 100 parts by weight of mixed grain powder.

In the grain powder fermented product manufacturing method according to the embodiment, the carrot juice in step (S2) is mixed with water to provide a grain powder fermented product manufacturing method is added at a concentration of 20 ~ 60% (v / v). do.

In the grain powder fermented product manufacturing method according to the embodiment, the carrot juice in step (S2) may be to add 80 to 120 parts by weight based on 100 parts by weight of roasted soybean powder.

In the grain powder fermented product manufacturing method according to the embodiment, the fermentation in the step (S2) may be performed for 20 to 24 hours at 35 ~ 42 ℃.

The present invention provides a grain powder fermented product prepared by the above production method as a second preferred embodiment.

The present invention provides a food comprising the grain flour fermented product as a third preferred embodiment.

1 is a process diagram schematically showing a method for producing a grain powder fermented product according to an embodiment of the present invention,
Figure 2 is a graph showing the result of measuring the viscosity content of the grain powder fermentation prepared according to an embodiment of the present invention,
Figure 3 is a graph showing the results of measuring the thrombolytic enzyme activity of the grain powder fermented product prepared according to an embodiment of the present invention,
Figure 4 shows the thrombolytic enzyme activity measurement results for the grain powder fermented product of 60 parts by weight of barley powder prepared according to an embodiment of the present invention on a fibrin plate,
5 is a graph showing the results of measuring the consistency and the viscosity of the viscous content according to the concentration of the carrot juice solution for the grain powder fermented product of 60 parts by weight of barley powder prepared according to an embodiment of the present invention,
6 is a graph showing the results of measuring the thrombolytic enzyme activity according to the concentration and heating temperature of the carrot juice solution for the grain powder fermented product of 60 parts by weight of barley powder prepared according to an embodiment of the present invention,
FIG. 7 is a photograph showing the results of comparing the thrombolytic ability of the grain powder fermented product of 60 parts by weight of barley powder added in Example 2 when not heated, and when heated at 70 ° C. for 10 minutes. FIG.
Figure 8a shows the results of analyzing the fragrance components using gas-chromatography after freeze-drying the grain mixture fermentation of 60 parts by weight of barley powder and 40% carrot juice solution added in the embodiment 2 of the present invention, Figure 8b shows the results of analyzing the flavor components of tissue vegetable protein (TVP) as a control.

Hereinafter, the present invention will be described in more detail.

The present invention provides a grain powder fermented product and a method of preparing the same by fermenting the mixed grain powder containing the roasted soybean powder with carrot juice, and various germs in fermenting the mixed grain powder containing the roasted soybean powder Bacillus microorganisms excellent in the production of viscous substances in the starter is produced with the addition of carrot juice during fermentation to produce grain powder fermented product with less scent peculiar to Cheonggukjang and enhanced thrombolytic ability.

To this end, the present invention comprises the steps of preparing a mixed grain powder comprising a roasted soybean powder (S1); It provides a grain powder fermented product manufacturing method comprising; (S2) to the fermentation by adding carrot juice and Bacillus starter to the prepared mixed grain powder.

The mixed cereal powder in the step (S1) includes roasted soybean powder, selected from 100 parts by weight of the roasted soybean powder, barley, brown rice, white rice, corn, glutinous rice, black rice, corn flour, wheat, saengjang, black bean glutinous rice It may be one containing 20 to 80 parts by weight of one or more cereal powders. At this time, the grain powder may include barley 25 to 35% by weight, corn 3 to 10% by weight, brown rice 20 to 35% by weight, white rice 10 to 20% by weight and glutinous rice 20 to 30% by weight.

Alternatively, the mixed grain powder in the step (S1) may be one containing 60 to 80 parts by weight of barley powder, based on 100 parts by weight of roasted soybean powder. Barley is an important food crop with the world's fourth largest consumption, along with wheat, rice, and corn, and contains a large amount of polyphenolic substances. In particular, these phenolic compounds are found in the outer layers and embryos containing the bark rather than the inner endosperm of barley. It is more desirable because it is more integrated and has excellent antioxidant and reactive oxygen scavenging ability.

In addition, the mixed grain powder in the step (S1) may be one containing 60 parts by weight of brown rice powder with respect to 100 parts by weight of roasted soybean powder.

Using the roasted beans as described above, while roasting at a higher temperature than raw soybeans, sterilization action removes foreign substances, facilitates digestion and absorption, removes fishy smell, and improves the savory flavor of beans. have.

At this time, the mixed grain powder is preferably sterilized for 10 to 20 minutes at 100 ~ 130 ℃ using an autoclave or the like.

Then, in the step (S2) the carrot juice and Bacillus starter is added to the prepared mixed grain powder and fermented.

The Bacillus starter may be a cultured shaking by inoculating Bacillus strains in soybean powder solution of 1 ~ 10% (w / v). The soybean powder solution may be a mixture of soybean powder and water, it may be advantageous that the soybean powder is a solution containing 1 ~ 10% (w / v) in consideration of fluidity during shaking culture. Soybean may be used after grinding with a soybean powder having a particle size of about 200mesh by grinding with a disk mill.

Bacillus strain used in the present invention can be used as long as the strain belonging to the same species (species) that can be separated from Cheonggukjang. Among them, the use of Bacillus sutilis HA strain is preferred because of its excellent thrombolytic enzyme and viscous productivity.

The prepared Bacillus starter is preferably added at 0.5 to 2 parts by weight based on 100 parts by weight of the mixed grain powder prepared in step (S1). If the Bacillus starter is added to less than 0.1 parts by weight may not be effective fermentation, when added to more than 2 parts by weight may give a fermentation odor peculiar to Bacillus bacteria.

On the other hand, the carrot juice in the step (S2) is preferably mixed with water and added as a carrot juice solution of 20 ~ 60% (v / v) concentration. The carrot juice solution is preferably added in an amount of 80 to 120 parts by weight based on 100 parts by weight of the roasted soybean powder. It is more preferable to use sterile water for the water so that other various bacteria are not mixed during fermentation.

Carrot is a 1-2 year-old root vegetable belonging to the antler family and contains abundant dietary fiber and carotene. The carotene is a major substance that determines the color and nutrition of carrot. It is a precursor of vitamin A and functions to prevent cancer and prevent adult diseases. Since it has a bioactive substance added grain powder fermented product is preferable.

Thereafter, the mixture of the carrot juice and the Bacillus starter added to the mixed grain powder may be prepared by fermenting the grain powder of the present invention by performing the fermentation at 35 to 42 ° C. for 20 to 24 hours. If the fermentation temperature is lower than the above range, the growth of Bacillus bacteria is slowed and the fermentation period is long, which is not preferable because the fermentation odor peculiar to Bacillus bacteria is increased. The fermentation time can be shortened by a lot of growth, but the normal growth of the bacteria is impossible, and the fermentation odor peculiar to Bacillus subtilis may be strongly generated.

Thus prepared grain powder fermented product according to the present invention has no smell by carrying out fermentation in a short time, and contains dietary fiber and various nutrients derived from mixed raw materials, and the mixed grain powder is mixed with carrot juice to Bacillus bacteria. It is rich in various physiologically active substances such as viscous substances, peptides and enzymes produced by fermentation, and the activity of thrombolytic enzymes is significantly enhanced, which is useful for processing foods and health functional foods.

Hereinafter, the configuration of the present invention in more detail through examples, but the scope of the present invention is not limited to the following examples.

[ Example ]

Manufacturing example  1-1: Mixed Grain Powder Manufacturing

First, roasted beans are ground to prepare a roasted soybean powder of about 150mesh. The grain powder is mixed with 28% barley, 5% corn, 20% brown rice, 10% white rice, 20% glutinous rice, 20% wheat, 10% wheat and 7% by weight, and then pulverized. Prepared. Roasted soybean flour and grain powder, which are raw materials, were purchased from Cheonho Food (Daegu) and sealed and stored in a cow.

Then, 20, 40, 60 and 80 parts by weight of the grain powder were mixed with respect to 100 parts by weight of the roasted soybean powder to prepare a mixed grain powder.

Manufacturing example  1-2: Mixed Grain Powder Manufacturer

20, 40, 60 and 80 parts by weight of barley powder was mixed with 100 parts by weight of roasted soybean powder to prepare a mixed grain powder.

Manufacturing example  1-3: Mixed Grain Powder Manufacturer

20, 40, 60 and 80 parts by weight of brown rice powder was mixed with 100 parts by weight of roasted soybean powder to prepare a mixed grain powder.

Manufacturing example  2: Bacillus  Starter manufacturers

Soybean powder with a particle size of 600 mesh (average 25㎛) was mixed with water to prepare a 5% (w / v) solution, and homogenized at 10,000 rpm for 1 minute using Homogenizer (Omni 10000, USA) to prepare soybean powder solution. Prepared.

Then, Bacillus subtilis HA (KCCM 10775P), which was separated from the conventional Cheonggukjang and deposited in the Korea Microorganism Conservation Center, was cultured (42 ° C., 24 h) in an MRS agar plate. One colony of the cultured strains was picked up and inoculated into a liquid medium consisting of 50 mL of the soybean powder solution sterilized at 121 ° C. for 15 minutes using an autoclave. In addition, after incubation for 24 hours (180rpm) in a 42 ℃ thermostat was used as a starter (6.510 ⁸ CFU / mL).

Example  1-3

100 parts by weight of each of the mixed cereal powders prepared in Preparation Examples 1-1 to 3 were sterilized at 121 ° C. for 15 minutes using an autoclave.

Then, a commercially available carrot was purchased, washed thoroughly with water, and dried for 3 hours so that it was not dried in a shade of 20 ° C., and then carrot juice was prepared using a green juice. And, the prepared carrot juice was mixed with water to make a carrot juice solution of 20, 40, 60, 80, 100% (v / v).

Thereafter, 100 parts by weight of the carrot juice solution for each concentration was added to 100 parts by weight of the roasted soybean powder contained in the mixed grain powder, and 1 part by weight of the Bacillus subtilis HA starter obtained in Preparation Example 2 was inoculated.

Next, the grain powder fermented product of the present invention was prepared by solid fermentation at 42 ° C. for 24 hours in a constant temperature fermenter.

[ Experimental Example ]

Methods of measuring thrombolytic enzyme activity

Thrombolytic enzyme activity was measured using the methods of Astrup and Mllerz, one of the fibrin plate methods. Fibrin plates were dissolved in 0.5% fibrinogen in 0.067 M sodium phosphate buffer (pH 7.5) and 10 mL was added to Petri dishes having a diameter of 9 cm. 0.1 mL of thrombin (100 unit / mL) dissolved in 0.067 M sodium phosphate buffer (pH 7.5) was added thereto, mixed rapidly, and left at room temperature for 30 minutes to solidify. The thrombolytic enzyme activity measurement sample was used as a supernatant obtained by mixing 9 mL of 0.1 M sodium phosphate buffer (pH 7.5) with 1 g of fermentation, followed by centrifugation at 15,000 rpm for 15 minutes. 20 μL of the sample was added to the fibrin plate and reacted at 37 ° C. for 2 hours, followed by enzymatic activity. After preparing a standard curve of the standard plasmin enzyme activity, it was converted into a plasmin unit and compared with the standard curve to show the thrombolytic enzyme activity (%). The control group was calculated using the purified thrombolytic enzyme plasmin (5 unit / mL).

Slime  Content measuring method

Viscosity content was added to 5 g of the grain powder fermented product prepared in the above Example 45 mL of distilled water to elute the viscous material and centrifuged to recover the supernatant. Two times isopropanol was added to the recovered supernatant, mixed, and the formed viscous material was washed with 95% ethyl alcohol to increase the degree of purification. The recovered viscous material was dried and used for the experiment. The dried viscous material recovered above was dried using a vacuum dryer until it became a constant weight at 50 ° C., and then measured by dry weight.

Experimental Example  1: depending on the type and amount of grain powder Slime  Change in content

Figure 2 shows the results of measuring the viscous content of the grain powder fermented product prepared in each of the examples. At this time, the carrot juice solution was tested using a concentration of 40% (v / v).

As shown in Figure 2, the effect on the viscous content was shown in the grains (Example 1) and barley (Example 2), but the effect of increasing the viscous content in the brown rice added fermentation (Example 3) was shown to be large Able to know. In other words, as the amount of brown rice added increased, the viscous content increased proportionally.The viscous content of the control fermented only the roasted soybean powder without the brown rice was 12.8%, while the weight of the brown rice roasted soybean powder was 80% by weight. When added, the viscosity increased to 24.55%, which was about 2 times higher.

Experimental Example  2: Changes of Thrombolytic Enzyme Activity According to Grain Powder Type and Addition

The thrombolytic enzyme activity measurement results for the grain powder fermented product prepared in each of the above examples are shown in FIG. 3, and the results of thrombolytic enzyme activity measurement results in fibrin plates are shown in FIG. 4. At this time, the carrot juice solution was tested using a concentration of 40% (v / v).

In FIG. 3, it can be seen that the thrombolytic enzyme activity-improving effect was greatly increased in Example 2, and the thrombolytic enzyme activity increased proportionally as the amount of barley added increased. Compared to the control of about 6 units / g in the control group without the grain powder, the thrombolytic enzyme activity was increased in Examples 1 and 3, but the weight of the roasted soybean powder of Example 2 It was found that 11.82 unit / g in the weight part added, the activity was increased by about 2 times compared to the control. In addition, the thrombolytic enzyme activity reached the highest level at 60 parts by weight of barley relative to the weight of the roasted soybean powder of Example 2, but decreased at 80 parts by weight.

That is, as shown in Figure 3, the grain powder fermented product according to the present invention is very excellent in the activity of the thrombolytic enzyme compared to the control fermented only with the roasted soybean powder without the addition of grains such as grains, barley, brown rice, etc. Able to know.

As a result, the continuous consumption of fermented product added with barley powder is thought to be of great help in preventing vascular diseases by enhancing thrombolytic enzyme activity. Therefore, the grain powder fermented product having the best ability to generate thrombolytic enzyme activity is 60 parts by weight of barley added to the weight of roasted beans in Example 2. In the following experimental example, 60 parts by weight of barley added to the weight of roasted beans was used in Example 2 having the best thrombolytic enzyme activity.

Experimental Example  3: viscosity according to the concentration of carrot juice solution and Slime  Content change

Concentration and viscous content of the carrot juice solution was measured for the grain powder fermented product prepared by mixing 60 parts by weight of barley powder (Example 2) with respect to the weight of roasted soybean powder as a mixed grain powder raw material. Is shown in FIG. 5.

As shown in FIG. 5, the consistency change was increased as the concentration of carrot juice solution was increased, and the viscosity was highest at 28.58 Pas ⁿ when 40% carrot juice solution was added. Because of this, the consistency is somewhat related to the content of the polymer, but it is assumed that the viscosity depends greatly on the size of the constituents and molecular weight of the polymer depending on the type of additive. Viscosity content change was also the same as the viscosity change, 40% carrot juice solution was added to the highest viscous content was 27.14%. As a result of measuring the viscous content according to the concentration of the carrot juice solution, it was confirmed that the addition of cereal powder such as barley powder and carrot juice had an effect on improving the viscous content.

Experimental Example  4: Viscous  γ- PGA  content, levan  Content and γ- PGA  Molecular Weight

Table 1 shows the results of measuring the molecular weight of γ-PGA, levan production and the produced γ-PGA as a freeze-dried powder of only 60 parts by weight of the barley powder added from the grain powder fermented product prepared in Example 2. Shown in

Γ-PGA was 7.43%, the highest in the 40% carrot juice solution, as the viscosity was 27.14% in the 40% carrot juice solution.

The viscous material produced by the Bacillus subtilis HA strain contains some Levan and it can be seen that the Levan content is about 7% in the control without carrot juice solution. In addition, the Levan content according to the concentration of the carrot juice solution was slightly different from the control, but it was confirmed that there is no significant difference.

Molecular weight of the control was not added to the carrot juice solution was found to be 1510 kDa, and as the concentration of the carrot juice solution increased, the molecular weight decreased to reach about 1300 kDa. On the other hand, the γ-PGA molecular weight of the fermented product obtained from the 100% carrot juice solution was slightly increased to 1400 kDa.

Carrot Juice Solution
(%) γ-PGA content
(%) Levan content
(%) Molecular weight (kDa) 0 5.65 6.7 1510 20 6.94 5.2 1330 40 7.43 3.9 1310 60 6.83 4.6 1310 80 6.09 6.9 1330 100 5.91 4.6 1400

As can be seen in Table 1, it can be seen that the γ-PGA content of the grain powder fermentation according to the present invention to which the carrot juice solution of 20-80% is added, compared to the fermentation product without the carrot juice solution.

Experimental Example  5: Degradation of Thrombolytic Enzyme Activity According to Carrot Juice Solution Thermal stability  Measure

The thrombolytic enzyme activity was measured according to the concentration of the carrot juice solution and the heating temperature. FIG. 7 is a photograph showing the results of comparing the thrombolytic ability of the cereal powder fermented product of 60 parts by weight of the barley powder added in Example 2 with the heat treatment at 70 ° C. for 10 minutes.

First, in the control group that was not heat-treated, the thrombolytic enzyme activity was the highest at 31.45 unit / g in 60 parts by weight of barley powder and 40% of carrot juice solution, but increased as the concentration of carrot juice solution increased. It was found that this gradually decreased.

Then, 60 parts by weight of the barley powder added to the Example 2 heat treatment at 50 ℃, 60, 70 ℃ 10 minutes, as a result, 60 parts by weight of the barley powder of Example 2 and 40% of the carrot juice solution added to the lyophilized product Enzyme activity decreased rapidly as the heat treatment temperature was increased to 26.29 unit / g and 18.90 unit / g, respectively, at 50 ℃ and 60 ℃ heat treatment. Especially, 70 ℃ heat treatment group lost thrombolytic enzyme activity.

Experimental Example  6: Analysis of Flavor Components by Gas Chromatography of Final Product

60 parts by weight of the barley powder of Example 2 and the grain mixture fermented product of the 40% carrot juice solution addition freeze-dried and the results of the analysis of the aroma component using gas chromatography is shown in Figure 8b. As a control of the fermented product, the fermented product most similar to the texture of green soybean protein (TVP) was incubated at 42 ° C for 24 hours, and then lyophilized, and the fragrance components were analyzed using gas chromatography. One result is shown in FIG. 8A.

Therefore, the results were mainly focused on pyrazine, which is known as an indicator of the odor of Cheonggukjang. Eggplants were detected, and grain mixed fermentation was detected with two substances, trimethyl pyrazine and tetramethyl pyrazine. Specifically, the amount of trimethyl pyrazine was reduced by about 4 times from 2,661,435 to 663,515, compared to TVP, and the tetramethyl pyrazine content was reduced by about 10 times from 22,095,798 to 2,396,433.

Sample compound Retention Time (min) Area
TVP 2,5-dimethyl pyrazine 11.20 2,282,904 Trimethyl pyrazine 14.70 2,661,435 Tetramethyl pyrazine 17.61 22,095,798 Example 2 Trimethyl pyrazine 14.76 663,515 Tetramethyl pyrazine 17.63 2,396,433

As can be seen in Figure 7 and Table 2, grain powder fermented products according to the invention can be seen that the fermentation odor is significantly removed.

As described above, the present invention by adding the carrot juice to the mixed grain powder containing the roasted soybean powder and then prepared as a fermentation product using a Bacillus starter to remove the odor peculiar to Cheonggukjang, the thrombolytic ability is significantly increased, fermentation It is a very useful invention for the food industry because it has the effect that the utilization of water and the utilization of the processed food can be increased.

Claims (11)

(S1) preparing a mixed cereal powder comprising roasted soybean powder; And
(S2) Cereal powder fermented product manufacturing method comprising the step of fermentation by adding carrot juice and Bacillus starter to the prepared mixed grain powder.
The method of claim 1,
The mixed grain powder in the step (S1) is one or more grain powder 20 to 80 selected from barley, brown rice, white rice, corn, glutinous rice, black rice, corn flour, wheat, millet and black bean glutinous rice with respect to 100 parts by weight of roasted soybean powder. Grain powder fermented product manufacturing method comprising a weight part.
The method of claim 1,
Mixed grain powder in step (S1) is a grain powder fermented product manufacturing method comprising 60 to 80 parts by weight of barley powder, based on 100 parts by weight of roasted soybean powder.
The method of claim 1,
Mixed grain powder in step (S1) is a grain powder fermented production method, characterized in that it comprises 60 parts by weight of brown rice powder with respect to 100 parts by weight of roasted soybean powder.
The method of claim 1,
Bacillus starter in step (S2) is a cereal powder fermented product manufacturing method that is inoculated with 1 ~ 10% (w / v) soybean powder solution of the genus Bacillus strains.
The method of claim 1,
Bacillus starter in the step (S2) is a grain powder fermented product manufacturing method that adds 0.5 to 2 parts by weight based on 100 parts by weight of mixed grain powder.
The method of claim 1,
Carrot juice in step (S2) is mixed with water is added to the carrot juice solution of 20 ~ 60% (v / v) concentration of grain powder fermented product manufacturing method.
The method of claim 7, wherein
Carrot juice solution in step (S2) is added to 80 to 120 parts by weight based on 100 parts by weight of roasted soybean powder grains fermented production method.
The method of claim 1,
Fermentation in step (S2) is a grain powder fermented production method that is carried out at 35 ~ 42 ℃ 20 ~ 24 hours.
Cereal powder fermented product prepared by the method of any one of claims 1 to 9.
Food comprising the grain powder fermentation of claim 10.

Images