KR102284394B1 - Fermented uncooked food and preparing method thereof - Google Patents

Abstract

The present invention relates to germinated brown rice dry powder 42-58 wt%, yellow bean dry powder 13-19 wt%, germinated barley dry powder 8-12 wt%, oats or germinated oat dry powder 8-12 wt%, persimmon dry powder 4~ 6% by weight, 4 to 6% by weight of dry shiitake mushroom powder, 2 to 4% by weight of fermentation concentrate, 0.5 to 0.9% by weight of sea salt, and 0.2 to 0.4% by weight of microorganisms for fermentation, after being molded by the microorganisms for fermentation It relates to fermented raw food dried while fermenting and a method for manufacturing the same. The fermented raw material of the present invention can maintain a molded state in which raw raw materials are agglomerated without additional additives due to the viscous material produced in the fermentation process by making a raw material mixture with the above composition and then fermenting it using microorganisms for fermentation. there is. In addition, the efficacy of each reproductive material is enhanced through fermentation, and because it is digested and absorbed well, a high effect can be achieved even when consumed in a small amount. Since most of these are eliminated, the burden of hepatotoxicity of reproduction can also be reduced. In addition, there is an effect of suppressing harmful bacteria in the intestine and enhancing the activity of beneficial bacteria by being activated by meeting with water for fermentation microorganisms contained in an inactivated state in reproduction.

Description

Fermented reproduction and its manufacturing method {Fermented uncooked food and preparing method thereof}

The present invention relates to fermented reproduction and a method for manufacturing the same, and more particularly, by powdering the raw material, fermenting it using microorganisms for fermentation and drying it, the absorption rate is high, toxic substances are removed, and can be manufactured by molding without additional additives. It relates to fermentable reproduction and a method for manufacturing the same.

Compared to grains and vegetarian diets, modern people's diet has a very high consumption rate of animal foods, such as meat, and a high level of use of processed foods and instant foods. Such a diet is accompanied by excessive nutrition and excessive consumption of animal fat, and is a cause of obesity and adult diseases, which is a great risk to public health.

Raw food is a method of ingesting plant foods excluding animal foods without applying heat. In the case of raw food, by consuming grains as whole grains, you can ingest the vitamins and minerals abundantly contained in the seeds of grains. enzymes required for human metabolism are less damaged, so the use of enzymes can be maximized Because it is rich in dietary fiber that absorbs and excretes wastes in the body, wastes in the intestines do not remain, improving the intestinal environment, purifying blood, and increasing immunity. In particular, since raw food has 5 to 6 times higher energy efficiency in the human body than sea food (hwasik), sufficient nutrients can be obtained with a small amount of intake.

Although raw food is beneficial to health, some foods contain ingredients that are difficult to eat raw or harmful when eaten raw. For example, raw soybeans have soybean poison and fishy smell, making them uncomfortable to eat, and phytic acid contained in raw beans interferes with the absorption of minerals from other foods and interferes with the activity of digestive enzymes such as amylase and pepsin, causing diarrhea or constipation. It can cause food intolerance and can cause serious and fatal problems. Phytic acid and lectin contained in raw soybeans are removed by boiling or roasting and applying heat, but if soybeans are boiled or roasted, the meaning of raw materials is lost.

The fact that most of the raw food is provided in powder form also makes it difficult to eat raw food. It would be much easier to eat if raw raw food could be bundled and provided as a snack bar-like solid, but raw raw flour is not viscous, so adding water alone does not make it agglomerate. When raw powder is roasted, baked, or steamed in order to aggregate it into a solid, the essence of raw material is lost, and there is a problem in that it cannot provide pure raw food even if sugar, oligosaccharide, honey, milk powder, etc. are added to aggregate raw material.

Korean Patent Laid-Open No. 10-2010-0001087 discloses a step of sterilizing after roasting or steaming herbal medicines or grains; pulverizing; mixing and kneading the fermented microorganism solution; molding into pills or granules; A fermentation method of herbal medicines or grains comprising fermenting molded pills or granules is disclosed. In this patent, grains are cooked by roasting or steaming, and this makes it easy to aggregate into solids, but there is a problem that it cannot be applied to raw materials because they are no longer raw.

Korean Patent Publication No. 10-2003-0070753 Korean Patent Registration No. 10-1174723 Korean Patent Publication No. 10-2010-0001087

In order to solve the above problems, in the present invention, it is an object of the present invention to prepare a fermented raw material molded into a predetermined shape such as a snack bar by allowing the raw material to be well aggregated through the composition and fermentation process of the raw material without additional additives.

To this end, in the present invention, persimmon powder, shiitake mushroom powder, fermentation concentrate, and microorganisms for fermentation are mixed with nutritionally composed grain powder to make a raw material mixture of appropriate composition, mixed with water, kneaded, fermented and dried. By allowing the production of mucinous metabolites in the fermentation process, it is possible to maintain the molded state well without additional additives.

In addition, through the fermentation process as described above, the absorption rate of raw material is improved, toxic substances are removed, and there is a large amount of microorganisms for fermentation beneficial to the human body in a living state. do it with

In order to achieve the above object, in the present invention,

(a) Germinated brown rice dry powder 42~58% by weight, yellow soybean dry powder 13~19% by weight, germinated barley dry powder 8~12% by weight, oats or germinated oat dry powder 8~12% by weight, dried persimmon powder 4~ 6% by weight, 4 to 6% by weight of dry shiitake mushroom powder, 2 to 4% by weight of fermentation concentrate, 0.5 to 0.9% by weight of sea salt, and 0.2 to 0.4% by weight of microorganisms for fermentation to obtain a raw material mixture;

(b) adding water to the raw material mixture and kneading the mixture; and

(C) provides a method for producing fermented raw material comprising the step of fermenting and drying the molded raw material mixture at 22 ~ 45 ℃ for 4 to 7 days.

In the manufacturing method, the fermentation and drying step is preferably dried so that the residual moisture content is 15% or less.

In the above production method, the fermentation microorganism preferably includes at least one of Lactobacillus plantarum, Bacillus subtilis, and Bifidobacterium adolecentis.

In the manufacturing method, the fermentation concentrate is obtained by fermenting and concentrating edible vegetable materials such as fruits, vegetables, and seaweeds. The vegetable ingredients include grapes, pears, plums, kale, pumpkin, onion, radish, carrot, cabbage, water parsley, lotus root, potato, sweet potato, chestnut, burdock, leek, ginger, apple, seaweed, kelp, green onion, kiwi, celery, It is preferable that at least one selected from taro, mugwort, peach, plum, jujube, paprika, tangerine, eggplant, cucumber, hemp and garlic.

In the manufacturing method, the dry powder is preferably a mixture of fine powder and coarse powder in a weight ratio of 1:2 to 2:1.

In addition, in the present invention,

Germinated brown rice dry powder 42~58% by weight, yellow soybean dry powder 13~19% by weight, germinated barley dry powder 8~12% by weight, oats or germinated oat dry powder 8~12% by weight, persimmon dry powder 4~6% by weight , 4 to 6% by weight of dry shiitake mushroom powder, 2 to 4% by weight of fermentation concentrate, 0.5 to 0.9% by weight of sea salt, and 0.2 to 0.4% by weight of microorganisms for fermentation, remaining after being molded and fermented by the microorganisms for fermentation Provides dried fermented raw food with a moisture content of 15% or less.

In the fermentative reproduction, the microorganism for fermentation preferably includes at least one of Lactobacillus plantarum, Bacillus subtilis, and Bifidobacterium adolecentis.

In the fermented reproduction, the fermented concentrate is obtained by fermenting and concentrating edible vegetable materials such as fruits, vegetables, and seaweeds. The vegetable ingredients include grapes, pears, plums, kale, pumpkin, onion, radish, carrot, cabbage, water parsley, lotus root, potato, sweet potato, chestnut, burdock, leek, ginger, apple, seaweed, kelp, green onion, kiwi, celery, It is preferable that at least one selected from taro, mugwort, peach, plum, jujube, paprika, tangerine, eggplant, cucumber, hemp and garlic.

In the fermented reproduction, the dry powder is preferably a mixture of fine powder and coarse powder in a weight ratio of 1:2 to 2:1.

The present invention is produced in the fermentation process by making a raw material mixture with a composition containing germinated brown rice, yellow beans, germinated barley, oats or germinated oats, persimmon, shiitake, fermented concentrate, and sea salt and then fermented using microorganisms for fermentation. Due to the viscous substance, the raw materials can be maintained in a lumped form without additional additives.

The fermented reproduction of the present invention enhances the efficacy of each reproductive material through fermentation, and because it is digested and absorbed well, it can exhibit a high effect even when consumed in a small amount. Since most of the contained toxic substances disappear, the burden of hepatotoxicity of reproduction can also be reduced.

In addition, it has natural antibacterial and antiseptic functions by fermentation microorganisms contained in fermented reproduction in an inactivated state through a drying process during manufacturing, so harmful bacteria are suppressed and quality is stabilized. It also has the effect of suppressing harmful bacteria and enhancing the activity of beneficial bacteria in the intestine as the fermentation microorganisms are activated by meeting with water.

The production method of the fermented raw material of the present invention includes (a) 42 to 58% by weight of germinated brown rice dry powder, 13 to 19% by weight of yellow soybean dry powder, 8 to 12% by weight of germinated barley dry powder, oats or germinated oat dry powder 8 ~12 wt%, persimmon dry powder 4~6 wt%, shiitake mushroom dry powder 4~6 wt%, fermentation concentrate 2~4 wt%, sea salt 0.5~0.9 wt% and fermentation microorganism 0.2~0.4 wt% obtaining a raw material mixture; (b) adding water to the raw material mixture and kneading the mixture; and (c) fermenting and drying the molded raw material mixture at 22-45° C. for 4-7 days. In addition, the fermented raw food provided in the present invention, germinated brown rice dry powder 42 to 58% by weight, yellow soybean dry powder 13 to 19% by weight, germinated barley dry powder 8 to 12% by weight, oats or germinated oat dry powder 8 to 12 Weight %, persimmon dry powder 4-6 wt%, shiitake mushroom dry powder 4-6 wt%, fermentation concentrate 2-4 wt%, sea salt 0.5-0.9 wt%, and fermentation microorganism 0.2-0.4 wt%, molded After being fermented by the microorganism for fermentation, it is dried to a residual moisture content of 15% or less.

Hereinafter, the present invention will be described in detail.

The raw material mixture produced by the fermentation process of the present invention through fermentation and drying process includes germinated brown rice, yellow beans, germinated barley, oats or germinated oats, persimmons, shiitake mushrooms, fermented concentrate, sea salt, and microorganisms for fermentation.

It is preferable to use germinated brown rice, yellow beans, germinated barley, oats or germinated oats, persimmons and shiitake mushrooms in the form of dry powdered powder. The dry powder is prepared by drying the above raw materials and then pulverizing them to the size of fine or coarse powder. The fine powder preferably has a particle size of 100 μm to 0.1 mm, and the coarse powder preferably has a particle size of 0.2 to 3 mm. For dry powder, it is preferable to mix fine powder and coarse powder in a weight ratio of 1:2 to 2:1, and when mixed in this ratio, the texture is excellent and it helps to agglomerate. It is particularly preferable to mix the fine powder and the coarse powder in a weight ratio of 1:1.

The raw material mixture is preferably 42 to 58% by weight of germinated brown rice dry powder, 13 to 19% by weight of yellow bean dry powder, 8 to 12% by weight of germinated barley dry powder, 8 to 12% by weight of oats or germinated oat dry powder, It contains 4 to 6% by weight of persimmon dry powder, 4 to 6% by weight of dried shiitake mushroom powder, 2 to 4% by weight of fermentation concentrate, 0.5 to 0.9% by weight of sea salt, and 0.2 to 0.4% by weight of microorganisms for fermentation. The composition of cereals as described above is nutritionally very desirable because it allows ingestion of various vitamins, minerals, and enzymes. In addition, persimmon powder, shiitake mushroom powder, fermented concentrate, sea salt, etc. are further mixed with these grains to supplement the nutrients lacking in the grains, add flavor, and give viscosity to make it easier to stick together. Many viscous substances are formed.

Fermentation concentrate is obtained by fermenting and concentrating edible vegetable materials such as fruits, vegetables, and seaweed. The vegetable ingredients include grapes, pears, plums, kale, pumpkin, onion, radish, carrot, cabbage, water parsley, lotus root, potato, sweet potato, chestnut, burdock, leek, ginger, apple, seaweed, kelp, green onion, kiwi, celery, It is preferable that at least one selected from taro, mugwort, peach, plum, jujube, paprika, tangerine, eggplant, cucumber, hemp and garlic. Fermentation concentration method can be carried out using an apparatus commonly used in the art, and preferably, the same as used in the fermentation and drying steps below, the fermentation apparatus of the present inventor's earlier application Patent No. 10-2014-0102489 can be used If the fermentation apparatus of the previous application patent No. 10-2014-0102489 is used, it is possible to obtain a fermentation concentrate by drying it while fermenting it. Since the fermentation concentrate obtained by using plant materials is obtained in a viscous state, it helps the raw material mixture to agglomerate so that it can be molded before fermentation, it also facilitates the fermentation of the raw material mixture, and provides taste and aroma to the raw material mixture. It also serves to add

As microorganisms for fermentation, one or more types of microorganisms of the genus Lactobacillus, Bacillus, Bifidobacterium, Streptococcus and Aspergillus can be selected and used. Lactobacillus genus microorganisms include Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Lactobacillus casei ( L actobacillus casei ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Lactobacillus acidophilus ) ( Lactobacillus bulgaricus ) and the like. Bacillus genus microorganisms include Bacillus subtilis ( Bacillus subtilis ), Bacillus natto ( Bacillus natto ) and the like. Bifidobacterium genus microorganisms include Bifidobacterium adolescentis , Bifidobacterium longum , Bifidobacterium lactis , Bifidobacterium bifidum ) and the like. Streptococcus genus microorganisms include Streptococcus thermophilus . Examples of microorganisms of the genus Aspergillus include Aspergillus duck material ( Aspergillus oryzae ), Aspergillus niger ( Aspergillus niger ), and the like. As the microorganism for fermentation, it is more preferable to include at least one of Lactobacillus plantarum, Bacillus subtilis, and Bifidobacterium adolecentis.

It is preferable to use a unit preparation within the pharmaceutical level range for the fermentation microorganism. For example, in the case of Lactobacillus plantarum, 20 billion cfu/g or more of the unit preparation is used, and for Bacillus subtilis, it is preferable to use 200 billion cfu/g or more of the unit preparation.

The method for producing the fermented reproduction of the present invention is as follows.

First, germinated brown rice dry powder 42-58 wt%, yellow bean dry powder 13-19 wt%, germinated barley dry powder 8-12 wt%, oats or germinated oat dry powder 8-12 wt%, persimmon dry powder 4-6 % by weight, 4 to 6% by weight of dry shiitake mushroom powder, 2 to 4% by weight of fermentation concentrate, 0.5 to 0.9% by weight of sea salt, and 0.2 to 0.4% by weight of microorganisms for fermentation to obtain a raw material mixture.

Water is mixed with the raw material mixture. Water is used in an amount suitable for mixing and kneading raw materials. The raw material mixture and water are preferably mixed in a weight ratio of 10:5-2, more preferably mixed in a weight ratio of 10:4-3.

The raw material mixture mixed with water is kneaded and molded into various shapes and sizes as desired. Forming is done by aggregating in a lump like a stack bar. At this time, the raw material mixture dough is not yet viscous, so it is temporarily held in shape.

The molded raw material mixture is fermented and dried simultaneously. Simultaneous fermentation and drying are preferably performed while fermenting at a temperature of 45° C. or lower, more preferably at 22 to 45° C. for 4 to 7 days, while simultaneously drying. In addition, drying is more preferable so that the residual moisture content is 15% or less.

Simultaneous fermentation and drying can be carried out using an apparatus commonly used in the art, and an example of the apparatus is the fermentation apparatus of the present inventor's prior patent application No. 10-2014-0102489. The fermentation apparatus includes a drain valve formed on one side of a side wall of a body in which fermentation materials are put and stored to discharge the fermentation broth to the outside, a fermenter having a gas outlet for discharging gas generated during fermentation from the inside of the body to the outside; It is characterized in that it comprises a heating mat for controlling the temperature of the fermenter, coupled to wrap the sidewall to be taktak. In this case, far-infrared rays are generated through the heating mat, and drying can be performed using the far-infrared rays.

Since the viscous product is produced through the fermentation process as described above, the raw material temporarily molded in the above step can be well maintained in its molded form without additional additives.

In addition, the activity of microorganisms for fermentation is stopped by drying the fermented raw material. Fermentation microorganisms that have stopped their activity act as natural preservatives and natural antibiotics in fermented reproduction to prevent harmful bacteria from working, so the quality of reproduction is excellent. Fermentation microorganisms, which have stopped their activity, are reactivated when they meet moisture during the subsequent intake process.

The present invention will be described in more detail with reference to the following examples. The following examples illustrate the present invention, but the scope of the present invention is not limited thereto.

< Example 1>

The powder was prepared by drying germinated brown rice, yellow beans, germinated barley, oats, persimmons, and shiitake mushrooms.

Germination brown rice dry powder 50g, yellow soybean dry powder 16g, germinated barley dry powder 10g, oat dry powder 10g, persimmon dry powder 5g, shiitake mushroom dry powder 5g, fermented concentrate obtained by fermenting and concentrating grapes and plums 3g, sea salt 0.7g and 0.3 g of Lactobacillus plantarum was mixed to obtain a raw material mixture. Each dry powder was used by mixing fine powder and coarse powder in a weight ratio of 1:1.

The raw material mixture and water were mixed in a weight ratio of 10:4, kneaded and molded.

The molded raw material mixture was put into a fermentation apparatus, fermented and dried at 35° C. for 5 days to prepare fermented raw material.

<Example 2>

The powder was prepared by drying germinated brown rice, yellow beans, germinated barley, oats, persimmons, and shiitake mushrooms.

Germination brown rice dry powder 46g, yellow soybean dry powder 18g, germinated barley dry powder 11g, germinated oat dry powder 11g, persimmon dry powder 6g, shiitake mushroom dry powder 4g, fermented concentrate obtained by fermenting and concentrating plums and cabbage 3g, sea salt 0.8g and 0.2 g of Lactobacillus plantarum to obtain a raw material mixture. Each dry powder was used by mixing fine powder and coarse powder in a weight ratio of 1:1.

The raw material mixture and water were mixed in a weight ratio of 10:4, kneaded and molded.

The molded raw material mixture was put into a fermentation apparatus, fermented and dried at 40° C. for 4 days to prepare fermented raw material.

<Example 3>

Germinated brown rice, yellow beans, barley, oats, persimmons, and shiitake mushrooms were dried to prepare a powder.

Germination brown rice dry powder 52g, yellow soybean dry powder 15g, germinated barley dry powder 8g, oat dry powder 12g, persimmon dry powder 4g, shiitake mushroom dry powder 4g, fermented concentrate obtained by fermenting and concentrating cabbage and kelp 4g, sea salt 0.7g and 0.3 g of Bacillus subtilis was mixed to obtain a raw material mixture. Each dry powder was used by mixing fine powder and coarse powder in a weight ratio of 2:1.

The raw material mixture and water were mixed in a weight ratio of 10:3, kneaded and molded.

The molded raw material mixture was put into a fermentation apparatus, fermented and dried at 32° C. for 6 days to prepare fermented raw material.

< comparative example 1>

Fermentation was prepared in the same manner as in Example 1, except that the fermentation concentrate was not used.

< comparative example 2>

Fermented raw food was prepared in the same manner as in Example 1, except that persimmon dried powder was not used.

< comparative example 3>

After obtaining a raw material mixture in the same manner as in Example 1, water was mixed in a weight ratio of 10:4, and the mixture was kneaded and molded. Raw food was prepared by drying without fermentation.

< comparative example 4>

After obtaining a raw material mixture in the same manner as in Example 2, water was mixed in a weight ratio of 10:4, and the mixture was kneaded and molded. Raw food was prepared by drying without fermentation.

< comparative example 5>

After obtaining a raw material mixture in the same manner as in Example 3, water was mixed in a weight ratio of 10:3, kneaded and molded. Raw food was prepared by drying without fermentation.

< Experimental example 1>

formability

Moldability was determined by using the molded raw materials prepared in Examples and Comparative Examples as samples. Formability was judged by whether there was any breakage in the process of packaging the sample. When there is no crumbling at all, it is indicated by ○, when crumbling occurs while maintaining the original shape, △, and when crumbling to a level where the original shape is not maintained, it is marked with ×. The results are shown in Table 1 below.

sample formability Example 1 ○ Example 2 ○ Example 3 ○ Comparative Example 1 △ Comparative Example 2 △ Comparative Example 3 × Comparative Example 4 × Comparative Example 5 ×

< Experimental example 2>

sensory test

A sensory test was performed on the (fermented) reproduction prepared in Examples and Comparative Examples. For the sensory test, 50 adults were selected and educated on the purpose and evaluation method of this experiment, and then conducted using a 5-point scale method. The sensory test survey was conducted in a manner to evaluate the reproduction of Examples and Comparative Examples by randomly arranging them.

The sensory evaluation items are very good (5 points), good (4 points), and mediocre (2 points) for taste, flavor, texture, texture, and overall acceptability (2 points). 3 points), bad (2 points), and very bad (1 point).

Volunteers who participated in the sensory test washed their mouths with water after each evaluation of one sample and evaluated the next sample after 10 minutes had elapsed. The results of the sensory test are shown in Table 2 below.

taste flavor texture sense of organization Comprehensive symbology Example 1 4.3 4.3 4.2 4.3 4.3 Example 2 4.2 4.1 4.2 4.2 4.1 Example 3 4.0 3.9 3.8 3.9 3.9 Comparative Example 1 3.8 3.7 3.5 3.6 3.6 Comparative Example 2 3.7 3.5 3.4 3.5 3.4 Comparative Example 3 3.4 3.3 3.1 3.2 3.2 Comparative Example 4 3.2 3.1 2.9 3.1 3.0 Comparative Example 4 3.0 2.8 2.7 2.8 2.8

As can be seen from the sensory test results in Table 2, the fermented raw food of the present invention significantly increased taste, flavor, texture, texture, and overall preference during the fermentation process.

Claims (9)

(a) Germinated brown rice dry powder 42~58% by weight, yellow soybean dry powder 13~19% by weight, germinated barley dry powder 8~12% by weight, oats or germinated oat dry powder 8~12% by weight, dried persimmon powder 4~ 6% by weight, 4 to 6% by weight of dry shiitake mushroom powder, 2 to 4% by weight of fermentation concentrate, 0.5 to 0.9% by weight of sea salt, and selected from Lactobacillus plantarum, Bacillus subtilis and Bifidobacterium adolecentis Obtaining a raw material mixture by mixing 0.2 to 0.4% by weight of one or more microorganisms for fermentation;
(b) adding water to the raw material mixture and kneading the mixture; and
(c) fermenting the molded raw material mixture at 22 to 45° C. for 4 to 7 days and simultaneously drying it so that the residual moisture content is 15% or less,
The fermentation concentrate is grape, pear, plum, kale, pumpkin, onion, radish, carrot, cabbage, water parsley, lotus root, potato, sweet potato, chestnut, burdock, leek, ginger, apple, seaweed, kelp, green onion, kiwi, celery, A method for producing fermented raw food, characterized in that it is fermented and concentrated at least one vegetable material selected from taro, mugwort, peach, plum, jujube, paprika, tangerine, eggplant, cucumber, hemp and garlic. delete delete delete According to claim 1,
The dry powder is a method for producing fermented reproduction, characterized in that it is a mixture of fine powder and coarse powder in a weight ratio of 1:2 to 2:1. Germinated brown rice dry powder 42~58% by weight, yellow soybean dry powder 13~19% by weight, germinated barley dry powder 8~12% by weight, oats or germinated oat dry powder 8~12% by weight, persimmon dry powder 4~6% by weight , 4 to 6% by weight of dried shiitake mushroom powder, 2 to 4% by weight of fermentation concentrate, 0.5 to 0.9% by weight of sea salt, and fermentation of at least one selected from Lactobacillus plantarum, Bacillus subtilis and Bifidobacterium adolecentis Contains 0.2 to 0.4% by weight of microorganisms for
The fermentation concentrate is grape, pear, plum, kale, pumpkin, onion, radish, carrot, cabbage, water parsley, lotus root, potato, sweet potato, chestnut, burdock, leek, ginger, apple, seaweed, kelp, green onion, kiwi, celery, It is fermented and concentrated one or more plant materials selected from taro, mugwort, peach, plum, jujube, paprika, tangerine, eggplant, cucumber, hemp and garlic,
Fermented reproduction dried to 15% or less of residual moisture while being fermented by the fermentation microorganisms after being molded. delete delete 7. The method of claim 6,
Fermentation reproduction, characterized in that the dry powder is a mixture of fine powder and coarse powder in a weight ratio of 1:2 to 2:1.