KR101343944B1 - Method for increasing funtional polysaccharides of barlry - Google Patents

Abstract

The present invention relates to a method of increasing the functional polysaccharides contained in barley. The production method according to the present invention can pretreat barley, find the optimum conditions for fermentation, and obtain a culture solution containing a greater amount of polysaccharides than the conventional method.

Description

How to increase functional polysaccharides of barley {METHOD FOR INCREASING FUNTIONAL POLYSACCHARIDES OF BARLRY}

The present invention relates to a method of increasing the functional polysaccharides contained in barley.

Barley is Korea's representative functional agricultural and forestry resource containing a large amount of water-soluble dietary fiber. Barley contains physiologically active substances including β-glucan and ergosterol, which are known to be effective in lowering cholesterol and controlling cardiovascular diseases, and contain a large amount of dietary fiber that is good for diet.

β-glucan is a generic term for β-glucan, in which glycosides are polymerized around β-1,3 chemical bonds. Vegetable β-glucan is extracted from dietary fiber of malts such as barley and oats.

Β-glucans present in the cell walls of cereal oils and barley of wheat, oats, corn, and wheat are connected by β- (1,3) and β- (1,4) bonds. It is a simple β-glucan composed of linear chains. Barley generally contains about 2 to 8% of β-glucan, and the cell wall of barley is mainly composed of β-glucan. The β-glucan has high viscosity at low concentrations in the form of water-soluble dietary fiber and has been found to promote various physiological activities such as anti-cancer, anti-cholesterol, antioxidant, immune-enhancing and skin regeneration effects. The use is increasing.

It is known that β- (1,3) -glucan, which has an ability to enhance the immune system of animals, is contained in various kinds of edible mushrooms, yeast, barley, oats, and the like. However, β-glucan generally contained in the fruiting body or mycelium of basidiomycetes varies greatly in content or molecular weight depending on growth and cultivation conditions, and it contains impurities, which makes it difficult to separate and purify. Solubility in water As a result, there are many restrictions on its use for various purposes.

Therefore, the present inventors have made efforts to enhance the β-glucan or glucosamine content by effectively yeast culture of barley, and as a result of culturing in a specific medium using heat-treated or extruded barley, it was confirmed that the content of functional polysaccharides increased The present invention has been completed.

Republic of Korea Patent Publication No. 10-2005-0061517

It is an object of the present invention to provide a method of increasing the functional polysaccharides contained in barley and fermented barley produced by the method.

In order to achieve the above object, the present invention provides a method for increasing the functional polysaccharide contained in barley, comprising the steps of pre-treating barley; And fermentation by adding yeast to the pretreated barley.

The present invention also provides fermented barley prepared by the above method.

The production method according to the present invention can pretreat barley, find the optimum conditions for fermentation, and obtain a culture solution containing a greater amount of polysaccharides than the conventional method.

1 compares the content of β-glucan in yeast culture according to the type of carbon source.
Figure 2 compares the content of β-glucan in the yeast culture according to the type of nitrogen source.
Figure 3 shows the main effect on the production of β-glucan according to the carbon source and nitrogen source.
Figure 4 shows the optimization for the β-glucan production amount according to the concentration of the carbon source and nitrogen source.
5 is an FT-IR spectrum of curdlan, a standard of β- (1,3) -glucan structure.
6 is an FT-IR spectrum in black yeast culture.
7 is a 1H-NMR spectrum of curdlan, a standard of β- (1,3) -glucan structure.
8 is a 1 H-NMR spectrum in a black yeast culture.
9 is a molecular weight std curve using the GPC system of dextran molecular weight standard form.
10 is a result of analyzing the molecular weight of the yeast culture using the GPC system.

One aspect of the invention is a method of increasing the functional polysaccharides contained in barley, comprising the steps of: pre-treating barley; And fermentation by adding yeast to pretreated barley.

In the method of producing barley which is one aspect of the present invention, the pretreatment includes heat treatment of barley at a temperature of 180 ° C to 250 ° C. When treated at temperatures below 180 ° C., the increase in functional polysaccharide content was minimal, and when treated at temperatures above 250 ° C., barley carbonized. In view of the above, the heat treatment of the present invention may be carried out at 185 ℃ to 240 ℃, 190 ℃ to 230 ℃, 195 ℃ to 220 ℃ or 200 ℃ to 210 ℃.

In the method of producing barley which is one aspect of the present invention, the pretreatment includes drying the barley after extrusion. By "extrusion" is meant herein to press down with a strong pressure to make it flat. As used herein, the term "drying" refers to evaporating moisture in a material by using a dryer, a desiccant, or using natural air or dry air, to remove moisture, or to lower a container containing the material. It may include but not limited to evaporation.

In the method of producing barley, which is an aspect of the present invention, the yeast may be black yeast (Aureobasidium pullulans).

In the method of producing barley which is an aspect of the present invention, the fermentation may be fermented in a medium containing a carbon source and a nitrogen source.

In the method of producing barley, which is an aspect of the present invention, the carbon source may be glucose or maltose, and specifically, may be glucose.

In the method of producing barley, which is an aspect of the present invention, the medium may include a carbon source of 15 g / L or more. The medium is 15.5 g / L or more, 16 g / L or more, 16.5 g / L or more, 17 g / L or more, 17.5 g / L or more, 18 g / L or more, 18.5 g / L or more, 19 g / L or more, 19.5 g / L L or more, 20 g / L or more, 20.5 g / L or more, 21 g / L or more, 21.5 g / L or more, 22 g / L or more, 22.5 g / L or more, 23 g / L or more, 23.5 g / L or more, 24 g / Or at least 24.5 g / L or at least 25 g / L carbon source. In addition, the medium may contain a carbon source of 15 to 200g / L. If the carbon source of the medium is less than 15g / L, fermentation can not be made, if it exceeds 200g / L, it was confirmed that the content of the carbon source in the medium is too high to include other components in a quantitative manner. In view of the above, the medium of the present invention is a carbon source of 20 to 180g / L, 25 to 160g / L, 30 to 140g / L, 35 to 120g / L, 40 to 100g / L or 45 to 80g / L It may include.

In the method of producing barley, which is an aspect of the present invention, the nitrogen source may be ammonium nitrate or yeast extract, and specifically, may be a yeast extract.

In the method of producing barley, which is an aspect of the present invention, the medium may include a nitrogen source of 1.5 g / L or less. The medium is 1.5 g / L or less, 1.45 g / L or less, 1.4 g / L or less, 1.35 g / L or less, 1.3 g / L or less, 1.25 g / L or less, 1.2 g / L or less, 1.15 g / L or less , Up to 1.1 g / L, up to 1.05 g / L or up to 1 g / L of nitrogen. The medium may comprise a carbon source of 0.1 to 1.5g / L. When the nitrogen source of the medium is less than 0.1g / L, the content of the carbon source in the medium is too high to include other components in a quantitative, it was confirmed that the fermentation can not be made when it exceeds 1.5g / L. In view of the above, the medium of the present invention may comprise a nitrogen source of 0.3 to 1.3 g / L, 0.5 to 1.1 g / L or 0.7 to 0.9 g / L.

In the method of preparing barley, which is an aspect of the present invention, the functional polysaccharide may be one or more polysaccharides selected from the group consisting of β-glucan and glucosamine, and specifically β-glucan and glucosamine.

The present invention relates to fermented barley produced by the above method in another aspect.

In the fermented barley, which is an aspect of the present invention, the fermented barley may include 3.5% or more of β-glucan and 3.85% or more of glucosamine, based on the total weight.

In fermented barley which is one aspect of the present invention, the solubility of β-glucan may be 50% or more.

In fermented barley, which is an aspect of the present invention, the β-glucan may include β- (1,3) / (1,6) -glucan. The β- (1,3) / (1,6) -glucan may be contained 0.27% or more based on the total weight of the fermentation broth including fermented barley.

The present invention relates to a food composition comprising fermented barley in another aspect. The present invention also relates to a composition for health food comprising fermented barley. In one embodiment, a food additive, a functional food or a health food containing the composition according to the present invention is provided.

The food composition according to the present invention provides various types of food additives or functional foods including fermented barley. The composition may be processed into an extruded tea, a liquid tea, a beverage, a fermented milk, a cheese, a yogurt, a juice, a probiotic agent, a health supplement, and the like, and various other food additives.

In one embodiment, the composition may contain other ingredients and the like that can give a synergistic effect to the main effect within a range that does not impair the main effect of the present invention. For example, additives such as perfume, coloring agent, bactericide, antioxidant, preservative, moisturizing agent, thickening agent, inorganic salt, emulsifier and synthetic polymer substance may be further added for improvement of physical properties. In addition, supplementary ingredients such as water soluble vitamins, oil soluble vitamins, polymer peptides, polymer polysaccharides and seaweed extract may be further included. The above components may be mixed and selected without difficulty by those skilled in the art depending on the purpose of formulation or use, and the amount thereof may be selected within a range that does not impair the objects and effects of the present invention. For example, the addition amount of the above components may be in the range of 0.01 to 5% by weight, more specifically 0.01 to 3% by weight, based on the total weight of the composition.

The composition according to the present invention may be in various forms such as a solution, an emulsion, a viscous mixture, a tablet, a powder, etc., and may be administered by various methods such as simple drinking, injection administration, spraying or squeezing.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Barley pretreatment ( Alpha ) And liquefaction / Saccharification Process

Embroidery Scouting Barley The vulgare L.) was roasted at 200 ° C. for 10 minutes while rotating at 100 rpm or more using an electric roaster (alpha), and the alphalated barley was ground using a rotary mill.

After adding the water corresponding to four times the alpha barley 600g, 1%, 0.5% each of α-amylase (NOVOzyme), gluco-amylase (NOVOzyme) and then liquefied by reaction at 60 ℃, 10 hours, Glycosylated.

Barley pretreatment ( Extrude ) And liquefaction / Glycation  fair

Barley was extruded using a co-rotating intermeshing type twin-screw extruder (Hankook EM Ltd., Gyeonggi-do, Korea) and then dried at room temperature for at least 24 hours. Dried to a moisture content of 10% or less, and ground using a rotary mirror.

After adding the water corresponding to four times of the extruded barley 600g, 1% and 0.5% of α-amylase (NOVOzyme) and gluco-amylase (NOVOzyme) were added, and then reacted for 60 hours at 60 ° C. for 10 hours. Liquefaction and saccharification.

3-1. Β-total Glucan  analysis

This test method is based on Ⅲ.3.4.3 Beta Glucan Test Method of Health Functional Food Code, and the test procedure is as follows.

(1) Take 2 ml of the barley obtained from Example 1 or 2 and untreated barley, respectively, and then add 10 ml of distilled water.

② Add 200 μl of amylase and 100 μl of glucoamylase and shake the enzyme at 60 ° C. for 2 hours.

③ After 2 hours, add 80 μl protease and shake for 2 hours to enzymatically decompose.

④ Add 40 ml of 95% ethanol to the enzyme degradation product and precipitate at 4 ℃ for 12 hours.

⑤ Centrifuge the above solution (6000 rpm, 20 minutes) to take the sediment of the sample.

⑥ Homogenize the precipitate by adding 10 ml of distilled water.

⑦ Dilute the above solution 5 times, add 1 ml of 5% phenol solution and 5 ml of sulfuric acid, mix for 20 minutes at room temperature, and measure the absorbance at 470 nm.

⑧ β-glucan content calculation method is as follows.

β-glucan content (mg / ml) = C * a / S * 10 * 1/1000 * 0.9

C: glucose concentration in test solution (㎍ / ml)

a: total amount of test solution (ml)

10: Dilution factor

S: Amount of sample (ml)

1/1000: Unit conversion factor

0.9: beta glucan conversion factor (162/180)

3-2. Water Soluble Beta- Glucan  And insoluble beta- Glucan  Content measurement

0.5 g of each of the barley obtained from Example 1 or 2 and untreated barley was put into a tube and extracted with 30 ml of distilled water at 38 ° C. in a shaking thermostat (75 rpm) for 2 hours. After extraction, the tube was centrifuged at 3000 rpm for 5 minutes and the supernatant was removed. The precipitate was washed again with distilled water and centrifuged twice (3000 rpm, 5 minutes), and used as a sample for measuring insoluble beta-glucan. According to the method of Example 3-1 using the sample, the content of insoluble beta-glucan was measured.

The water-soluble beta-glucan content was calculated by subtracting the insoluble beta-glucan content from the total beta-glucan content.

3-3. Solubility measurement

As the total beta-glucan content obtained in Example 3-1 and the water-soluble beta-glucan content obtained in Example 3-2, the solubility of beta-glucan was calculated using the following formula.

Beta-Glucan Solubility = Water Soluble Beta-Glucan Content / Total Beta-Glucan Content × 100

3-4. Glucosamine Content Determination

After drying the barley obtained by Example 1 or 2, and each of the untreated barley and degreasing with hexane using a Soxhlet extractor, the degreased sample was air-dried and extracted by adding 10 times water, which was then liberated. Filter by filter. After mixing ₇ ml of HCL and 3 ml of H ₂ O in 10 ml of the filtrate, 5 ml of the filtrate was taken out and sealed by degassing. The chito oligosaccharide was decomposed into glucosamine by reaction at 110 ° C. for 24 hours. The decomposed sample was concentrated under reduced pressure at a temperature of 60 ℃ to remove HCl and H ₂ O, dissolved in a certain amount of water and used as an HPLC analysis sample. Bondclone 10 NH ₂ was used as a column, and the flow rate was analyzed at 1 ml / min and the temperature at 35 ° C.

The results obtained in Example 3 are shown in Table 1 below.

Total β-glucan
content
(%, w / w) Insoluble
β-glucan
Content (%, w / w) receptivity
β-glucan content (%, w / w) β-glucan solubility
(%) Glucosamine
content
(%, w / w) barley 7.23 4.04 3.19 44.20 3.57 Alpha Barley (Example 1) 7.04 2.80 4.24 60.34 4.12 Extruded barley
(Example 2) 7.12 3.12 4.00 56.17 3.91

Selection of conditions for optimizing yeast culture

4-1. Black yeast  ( Aureobasidium pullulans  ( DE BARY ) ARN For optimizing culture of.)) Badge  And culture concentration selection experiment

The candidate carbon sources for selecting the optimal carbon source were galactose, maltose, fructose, lactose, glucose, sucrose and gyrose. Aureobasidium pullulans medium contains 1 g / L K ₂ HPO ₄ , 1 g / L NaCl, 0.2 g / L MgSO ₄ , 2.5 g / L yeast extract and 0.6 g / L (NH ₄ ) ₂ SO ₄ was used, and each carbon source was put into each 5g / L, and the results were obtained as shown in Table 2, which is shown as a graph (FIG. 1).

Carbon source type β-glucan content
(mg / ml) Galactose 11.58 Malooz 20.62 Fructose 15.47 Lactooz 10.37 Glucose 21.90 Sucrose 15.39 Gyros 5.01

In addition, ammonium nitrate, yeast extract, peptone, ammonium sulfate, and malt extract were used as nitrogen source candidates for selecting an optimal nitrogen source. The medium of black yeast ( Aureobasidium pullulans ) used 5g / L sucrose as a carbon source, 1g / L K ₂ HPO ₄ , 1g / L NaCl, 0.2g / L MgSO ₄ as an inorganic source As a result of comparing the results, a result as shown in Table 3 was obtained, and this is shown as a graph (FIG. 2).

Nitrogen source type β-glucan content
(mg / ml) Ammonium sulfate 34.28 Ammonium Nitrate 41.34 peptone 33.88 Yeast extract 40.54 Malt Extract 11.12 Yeast extract, (NH ₄ ) ₂ SO ₄ 25.63

To further refine the carbon source and nitrogen source selection experiments, three types of candidates with high β-glucan production among the seven carbon source candidates and six nitrogen source candidates were selected (carbon sources: maltose, glucose and sucrose). Oz: Nitrogen source: ammonium nitrate, yeast extract, peptone) was selected to perform some method (complete factor test method, level 3, minitab) to select the optimal medium combination for each carbon source and nitrogen source (Fig. 3).

In addition, to perform response surface analysis (RSM) to determine the optimal concentration of each culture in the selected carbon source and nitrogen source combination (carbon source: maltose, glucose, sucrose; nitrogen source: ammonium nitrate, yeast extract, peptone) The experiment was conducted at the concentration level of 3. The concentrations of carbon sources used in the experiment (with alpha values) were divided into 17.1 g / L, 15 g / L, 10 g / L, 5 g / L, and 2.9 g / L. The concentrations of nitrogen sources were 8.5 g / L and 7.5 g / L. , 5g / L, 2.5g / L, 1.5g / L were experimented, and as an inorganic source, 1g / L K ₂ HPO ₄ , 1g / L NaCl, 0.2g / L MgSO ₄ was incubated. Subsequently, the optimum carbon source and nitrogen source concentrations were selected by comparing the content of β-glucan produced later (FIG. 4).

In the case of fermentation using barley pretreated by Example 1 or Example 2, in order to analyze the change in the content of functional polysaccharides, the experimental group as shown in Table 4 was used.

ingredient Comparative Experimental Example 1 Barley ( Hordeum vulgare L.) Comparative Experimental Example 2 Barley Heat Treated by Example 1 Comparative Experimental Example 3 Glucose 17.1g / L + Ammonium Nitrate 1.5g / L + Yeast Experimental Example 1 Barley ^{1 )} heat-treated according to Example 1 + glucose 17.1 g / L + ammonium nitrate 1.5 g / L + yeast

1) Barley heat-treated in the final yeast culture was added more than 20% of the culture volume.

5-1. Yeast Fermenter Culture

In order to obtain the Experimental Example 1 of Table 4, barley heat-treated according to Example 1 under the conditions of glucose (17.1 g / L), ammonium nitrate 1.5 g / L, black yeast ( Aureobasidium pullulans (DE BARY) ARN.)). Strains stored in yeast PDA plates were inoculated in YM medium and incubated at 30 ° C. and 150 rpm for 48 hours. In the fermenter experiment, the fermentation volume was 1L and 5% of the culture was inoculated into the fermenter, and after 1, 13, 18, 24, 38, and 43 hours, the culture was sampled to determine pH change, cell weight, β-glucan content, and glucosamine content. .

5-2. Β-total Glucan  Content analysis

This test method is based on Ⅲ.3.4.3 Beta Glucan Test Method of Health Functional Food Code, and the test procedure is as follows.

① Take 2 ml of each sample of Comparative Experiments 1 to 3 and Experimental Example 1, and then add 10 ml of distilled water.

② Add 200 μl of amylase and 100 μl of glucoamylase and shake the enzyme at 60 ° C. for 2 hours.

③ After 2 hours, add 80 μl protease and shake for 2 hours to perform enzymatic digestion.

④ Add 40 ml of 95% ethanol to the enzyme degradation product and precipitate at 4 ℃ for 12 hours.

⑤ Centrifuge the above solution (6000 rpm, 20 minutes) to take the sediment of the sample.

⑥ Homogenize the precipitate by adding 10 ml of distilled water.

⑦ Dilute the above solution 5 times, add 1 ml of 5% phenol solution and 5 ml of sulfuric acid, mix for 20 minutes at room temperature, and measure the absorbance at 470 nm.

⑧ β-glucan content calculation method is as follows.

β-glucan content (mg / ml) = C * a / S * 10 * 1/1000 * 0.9

C: glucose concentration in test solution (㎍ / ml)

a: total amount of test solution (ml)

10: Dilution factor

S: Amount of sample (ml)

1/1000: Unit conversion factor

0.9: beta glucan conversion factor (162/180)

5-3. β- (1,3) / (1,6)- Glucan  Content analysis

The content of β- (1,3) / (1,6) -glucan was analyzed using Mushroom and yeast beta-glucan kit (Megazyme, Ireland). In order to measure the glucan, HCl was injected into each of the Comparative Experimental Examples 1 to 3 and Experimental Example 1, and reacted in a 30 ° C. constant temperature water bath. Add distilled water to it and let it react in boiling water for 2 hours, then cool it at room temperature and add 2N KOH. 200 mM sodium acetate buffer (pH 5.0) was added at a constant volume to a constant amount, and the supernatant was obtained by centrifugation at 1,500 g for 10 minutes. Take the supernatant, add exo-1,3, -β-glucosidase (20U / ml) and β-glucosidase (4U / ml), and react for 60 minutes at 40 ° C. Then, add GOPOD reagent at 40 ° C. After the reaction for 20 minutes, the absorbance at 510 nm was measured.

To measure α-glucan, the sample was dissolved in 2N KOH and vortexed for 20 minutes on ice. 1.2M sodium acetate buffer (pH 3.8) was added thereto, followed by addition of amyloglucosidase invertase and reaction at 40 ° C for 30 minutes. After the reaction is completed, the supernatant is obtained by centrifugation at 1500 g for 10 minutes. The GOPOD reagent was added to the supernatant, and the absorbance was measured at 510 nm after 20 minutes of reaction at 40 ° C. The absorbance values obtained by measuring the total glucan and α-glucan were calculated by the concentration of% (w / w) using glucose, a standard substance, and the value of α-glucan was subtracted from the value of total glucan and β- (1,3 ) / (1,6) -glucan content was determined.

5-4.Glucosamine Content Analysis

Each of Comparative Examples 1 to 3 and Experimental Example 1 was dried, degreased with hexane using a Soxhlet extractor, and the degreased sample was air-dried and extracted by adding 10 times water, which was then filtered through a glass filter. . After mixing ₇ ml of HCL and 3 ml of H ₂ O in 10 ml of the filtrate, 5 ml of the filtrate was taken out and sealed by degassing. The chito oligosaccharide was decomposed into glucosamine by reaction at 110 ° C. for 24 hours. The decomposed sample was concentrated under reduced pressure at a temperature of 60 ℃ to remove HCl and H ₂ O, dissolved in a certain amount of water and used as an HPLC analysis sample. Bondclone 10 NH ₂ was used as a column, and the flow rate was analyzed at 1 ml / min and the temperature at 35 ° C.

The results obtained in Example 5 are shown in Table 5 below.

β-glucan
content
(mg / ml) β- (1,3) / (1,6) -glucan
content
(mg / ml) Glucosamine
content
(mg / ml) Comparative Experimental Example 1 7.23 - 3.57 Comparative Experimental Example 2 18.23 - 5.98 Comparative Experimental Example 3 13.96 1.96 4.72 Experimental Example 1 59.01 2.71 13.43

6-1. FT - IR  Analysis and Nuclear Magnetic Resonance ( NMR ) analysis

For structural analysis of β-glucan produced by Experimental Example 1 of Table 4, FT-IR and NMR analysis were performed in a culture cultured for 48 hours.

The culture solution was centrifuged at 8000 g for 20 minutes, and the supernatant from which the cells were removed was recovered, added twice the volume of 95% ethanol, mixed well, and left overnight at 4 ° C. The washed precipitate was dissolved in an appropriate amount of distilled water, and then dialyzed while changing distilled water five times for two days to remove low molecular weight substances including salt components. Dialysis membrane (Dialysis membrane, Spectrum Lab, USA) was used as the exclusion molecular weight of 14,000, was recovered by freeze drying the internal fraction of the dialysate.

After freeze-dried samples were pulverized in a small amount of KBr, FT-IR spectroscopy was performed by KBr disc method. For accurate comparison analysis, 6 was obtained using the data of curdlan (curdlan, sigma), a standard of β- (1,3) -glucan, as a reference material.

1H-NMR analysis of the sample lyophilized in the same manner as above using curdlan as a reference material (FIG. 7) yielded FIG. 8. 100 mg of sample was dissolved in 500 μl of D ₂ O, and analyzed by Bruker Avance-FT-NMR spectrometer (400 MHz) at 25 ° C., and TMS (Tetramethylsilane) was used as an internal standard.

6-2. Molecular Weight Analysis

For structural analysis of the β-glucan produced by Experimental Example 1 of Table 4, centrifuged at 8000 g for 20 minutes, and the supernatant from which the cells were removed was recovered, and a double volume of 95% ethanol was added thereto. Mix well and leave at 4 ° C. overnight. The washed precipitate was dissolved in an appropriate amount of distilled water, and then dialyzed while changing distilled water five times for two days to remove low molecular weight substances including salt components. Dialysis membrane (Dialysis membrane, Spectrum Lab, USA) was used as the exclusion molecular weight of 14,000.

In order to measure the molecular weight of the β-glucan separated / purified above, GPC chromatography was performed using a TSK PWXL6000 (Viscotek, USA) column to obtain FIG. 9. HPLC mobile water was used for HPLC, and the flow rate was set to 1 ml / min. The molecular weight standard curve was drawn using the Sigma dextran molecular weight standard, and FIG. 10 was obtained.

The composition containing the fermented barley according to the present invention as an active ingredient is applicable to various formulations as follows, but is not limited thereto.

[Formulation Example 1] Soft capsule

Fermented barley extract 330 mg, red ginseng extract 50 mg, palm oil 2 mg, palm hardened oil 8 mg, lead 4 mg and lecithin 6 mg were mixed, and 400 mg per capsule was filled according to a conventional method to prepare a soft capsule.

[Formulation Example 2] Tablets

Fermented barley extract 150 mg, glucose 100 mg, red ginseng extract 50 mg, starch 96 mg and magnesium stearate 4 mg were mixed and 30% ethanol was added 40 mg to form granules, dried at 60 ° C. using a tablet press Tableting.

[Formulation Example 3] Granules

Fermented barley extract 150 mg, glucose 100 mg, red ginseng extract 50 mg and starch 600 mg were mixed and 100 mg of 30% ethanol was added to form granules. The final weight of the contents was 1 g.

[Example 4] Drinks

Fermented barley extract 150 mg, glucose 10 g, red ginseng extract 50 mg, citric acid 2 g and purified water 187.8 g was mixed and filled with a bottle. The final dose of the contents was 200 ml.

[Formulation Example 5] Preparation of health food

Fermented Barley Extract .................................... 1000 mg

Vitamin mixture

Vitamin A Acetate ......... 70 μg

Vitamin E ............................................ 1.0 mg

Vitamin B1 ........................................... 0.13 mg

Vitamin B2 .......................................... 0.15 mg

Vitamin B6 ......................................... 0.5 mg

Vitamin B12 ......................... 0.2 μg

Vitamin C ............................................. 10 mg

Biotin ... 10 ㎍

Nicotinic acid amide .................................. 1.7 mg

Folic acid ................................................. ..... 50 μg

Calcium pantothenate .................................... 0.5 mg

Mineral mixture

Ferrous Sulfate ......................................... 1.75 mg

Zinc oxide ............................................ 0.82 mg

Magnesium carbonate ...................................... 25.3 mg

Potassium Phosphate ......................................... 15 mg

Secondary calcium phosphate ...................................... 55 mg

Potassium citrate ............................................ 90 mg

Calcium carbonate .............................................. 100 mg

Magnesium chloride ..................................... 24.8 mg

Although the composition ratio of the above-mentioned vitamin and mineral mixture is comparatively mixed with a composition suitable for health food as a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional method for producing healthy foods , Granules can be prepared and used in the manufacture of health food compositions according to conventional methods.

Preparation Example 6 Preparation of Healthy Drinks

Fermented Barley Extract ......................................... 1000 mg

Citric acid ................................................. ... 1000 mg

oligosaccharide................................................. .... 100 g

Plum concentrate ................................................ ..... 2 g

Taurine ................................................. ........... 1 g

Purified water was added to the mixture to complete 900 ml

The above components were mixed according to a conventional health drink manufacturing method, and the mixture was heated at 85 DEG C for about 1 hour with stirring, and the solution thus prepared was filtered to obtain a sterilized 2-liter container, which was sealed and sterilized, ≪ / RTI >

Although the composition ratio is mixed with a component suitable for a favorite beverage in a preferred embodiment, the compounding ratio may be arbitrarily modified according to regional and ethnic preferences such as demand hierarchy, demand country, and use purpose. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will readily appreciate that many modifications are possible in the exemplary embodiments without materially departing from the novel teachings and advantages of this invention. something to do. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (15)

As a method of increasing the glucosamine contained in barley,
Drying the barley after heat treatment or extrusion; And
After the heat treatment or extrusion comprising the step of fermenting by adding yeast to the dried barley,
Method for preparing barley with increased glucosamine. The method of claim 1, wherein the heat treatment is a heat treatment of barley at a temperature of 180 ℃ to 250 ℃. delete The method of claim 1, wherein the yeast is black yeast ( Aureobasidium pullulans ). The method of claim 1, wherein the fermentation is a fermentation in a medium containing a carbon source and a nitrogen source. The method of claim 5, wherein the carbon source is glucose or maltose. The method of claim 5, wherein the medium comprises at least 15 g / L carbon source. The method of claim 5, wherein the nitrogen source is ammonium nitrate or yeast extract. The method of claim 5, wherein the medium comprises a nitrogen source of 1.5 g / L or less. delete Fermented barley produced by the method of any one of claims 1, 2 and 4-9. The fermented barley of claim 11, wherein the fermented barley contains 3.85% or more of glucosamine, based on the total weight of the fermented product. delete delete A food composition comprising the fermented barley of claim 11.

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