KR102624611B1 - Postbiotics produced by fermenting brown rice sprout and barley sprout using Kimchi lactic acid bacteria and production method thereof - Google Patents

Abstract

The present invention includes the steps of sterilizing sprouted brown rice and sprouted barley using ozonated water; Wet grinding the sterilized brown rice sprouts and barley sprouts to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively; It relates to a raw postbiotic vegetarian diet and a method for producing the same, which includes the step of mixing and fermenting the above-prepared pulverized brown rice sprouts and pulverized barley sprouts with the kimchi lactic acid bacteria culture medium.

Description

Postbiotics produced by fermenting brown rice sprout and barley sprout using Kimchi lactic acid bacteria and production method thereof}

The present invention relates to a raw postbiotic vegetarian diet that can improve various functional effects and increase digestion and absorption rate by grinding sprouted grains, fruits and vegetables, seaweed, mushrooms, and herbal medicines, inoculating them with kimchi lactic acid bacteria culture, and fermenting them, and a method for producing the same. .

Immunity is a trend in the post-corona era. To increase immunity, a raw vegetarian diet without nutritional loss from natural plants is desirable. Even modern medicine recognizes that various viral diseases, cancer, atopy, allergies, and asthma are caused by decreased immunity.

There are cases where patients with terminal cancer, lifestyle diseases, incurable diseases, allergies, atopy, and asthma have improved or been declared cured through raw vegetarian nursing hospitals and raw vegetarian camps. However, the cost of nursing care is several million won per month, which is a burden.

A raw vegetarian diet refers to eating plant foods such as vegetables, fruits, and seaweed raw without cooking them. However, it is not easy to put this into practice. It is difficult to purchase and store fresh ingredients, and it takes about an hour to cook a raw vegetarian meal. Modern people with busy daily lives are less realistic. I know it's good, but most people give up while trying. Therefore, the purpose of the present invention is to grow or purchase ingredients directly, wash, sterilize, and ferment them so that anyone can consume them inexpensively and easily.

Prebiotics are food for lactic acid bacteria, probiotics are the lactic acid bacteria themselves, and synbiotics are a mixture of the two. Beyond prebiotics, probiotics, and synbiotics that are a combination of the two, postbiotics, called the next-generation lactic acid bacteria, refer to the antioxidant substances produced by lactic acid bacteria and the fermentation metabolites of the lactic acid bacteria themselves. The representative pharmacological effects of postbiotics are known to be antioxidant, anti-inflammatory, anti-obesity, preventing lifestyle diseases, increasing immunity, lowering cholesterol in the body, improving constipation, diarrhea, irritable bowel syndrome, and dieting effects.

Postbiotics, a fermentation metabolite, are synbiotics and metabolites and have the advantage of being absorbed in the small intestine like other nutrients, and are resistant to external environments and can be easily stored at room temperature for a long time. Unlike general lactic acid bacteria, which have large differences in the effect of ingestion depending on the intestinal environment of each individual, postbiotics have the advantage that the same effect can be expected for everyone without significant differences. Postbiotics are representative substances of lactic acid bacteria metabolites such as organic acids, bacterucin, butyrate, enzymes, amino acids, and peptides produced by lactic acid bacteria. Postbiotics directly kill harmful bacteria and activate intestinal mucosal immunity. In the case of probiotics, the intestinal mucosal immunity is activated. Although it takes a certain amount of time to attach to the mucous membrane and remove harmful bacteria, postbiotics have the advantage of omitting the process of adhering to the intestinal mucosa. In addition, it promotes the production of conjugated linoleic acid, and the representative function of this conjugated linoleic acid is reduction of body fat. However, compared to prebiotics and probiotics, postbiotics have not yet been released in a variety of products.

Korea Patent Publication No. 2020-0089881 discloses a rice fermentation product fermented with lactic acid bacteria, and Korean Patent Publication No. 2016-0009800 discloses a method for producing a barley lactic acid bacteria fermentation product. However, post-bio fermented with the complex kimchi lactic acid bacteria of the present invention is disclosed. It is different from the manufacturing method of Tix raw vegetarian food.

The present invention was created in response to the above-mentioned needs. The present invention does not cook the ingredients by heat, so it does not destroy the nutrients such as antioxidants, enzymes, and vitamins derived from the ingredients compared to regular food, and increases the absorption rate in the body. In order to produce fermented raw vegetables that can be consumed easily and conveniently, the purpose is to provide a method for producing fermented raw vegetables with excellent quality and preference by optimizing material pretreatment, types and mixing ratios, and sterilization and fermentation conditions.

In order to solve the above problem, the present invention (1) prepares mineral water by mixing water, illite powder, biotite powder, sericite powder, phyllite powder, elvanite powder, garlic peel, potassium, magnesium and calcium oxide and then heating them. steps; (2) soaking brown rice and barley in the mineral water prepared in step (1) above; (3) taking out each of the soaked brown rice and barley in step (2) and germinating them while spraying the mineral water prepared in step (1) to produce sprout brown rice and sprout barley, respectively, and sterilizing them using ozonated water; (4) Wet grinding the sterilized brown rice sprouts and barley sprouts in step (3) to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively; and (5) mixing the pulverized brown rice sprouts and pulverized barley sprouts prepared in step (4) above and fermenting them with the kimchi lactic acid bacteria culture medium. .

Additionally, the present invention provides a postbiotic raw vegetarian diet prepared by the above method.

The present invention uses sprouted brown rice and sprout barley as the main ingredients, and has the advantage of improving digestibility by softening the tissue due to germination and making it easy to extract during the subsequent fermentation process. In addition, in addition to the main ingredients, various raw vegetarian ingredients are added. By fermenting with kimchi lactic acid bacteria culture, it has antioxidant activity and helps with dieting, and has the effect of increasing the absorption rate in the body and making it easier to consume various raw vegetarian ingredients.

In addition, it is easy to ingest without the need for mastication, so it can be used as a patient food. In addition, it is expected that by improving eating habits by consuming a variety of natural food ingredients, it will be able to help prevent and treat diseases caused by nutritional imbalance caused by instant foods and cooked foods.

In addition, through the process of pretreatment and germination of grains using the method of the present invention, even if fermented using only grains and lactic acid bacteria, the fermentation period is shortened and the flavor and taste are increased, thereby providing a fermented raw vegetarian meal with excellent preference, even for diabetic patients. It has the advantage of being safe to consume.

In order to achieve the purpose of the present invention, the present invention

(1) mixing water, illite powder, biotite powder, sericite powder, phyllite powder, elvanite powder, garlic peel, potassium, magnesium and calcium oxide and then heating to prepare mineral water;

(2) soaking brown rice and barley in the mineral water prepared in step (1) above;

(3) taking out each of the soaked brown rice and barley in step (2) and germinating them while spraying the mineral water prepared in step (1) to produce sprout brown rice and sprout barley, respectively, and sterilizing them using ozonated water;

(4) Wet grinding the sterilized brown rice sprouts and barley sprouts in step (3) to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively; and

(5) A method for producing a raw postbiotic vegetarian diet is provided, which includes the step of mixing and fermenting the pulverized brown rice sprouts and pulverized barley sprouts prepared in step (4) above and the kimchi lactic acid bacteria culture medium.

In the method for producing a postbiotic raw vegetarian diet of the present invention, the mineral water in step (1) is preferably 89 to 91% by weight of water, 1.5 to 2.5% by weight of illite powder, 1.5 to 2.5% by weight of biotite powder, and sericite powder. 1.5~2.5% by weight, phyllite powder 0.8~1.2% by weight, elvan powder 0.8~1.2% by weight, garlic peel 0.8~1.2% by weight, potassium 0.35~0.45% by weight, magnesium 0.25~0.35% by weight, and calcium oxide 0.25~0.35% by weight. It can be prepared by mixing % and then heating at 90-100°C for 20-28 hours, more preferably 90% by weight of water, 2% by weight of illite powder, 2% by weight of biotite powder, 2% by weight of sericite powder, 1% by weight of phyllite powder, 1% by weight of elvan powder, 1% by weight of garlic peel, 0.4% by weight of potassium, 0.3% by weight of magnesium and 0.3% by weight of calcium oxide were mixed and heated at 100°C for 24 hours to produce a product suitable for grain soaking. It could be manufactured with mineral water.

In addition, in the method for producing a raw postbiotic vegetarian diet of the present invention, step (2) can preferably be performed by soaking brown rice and barley in mineral water at 20-30°C for 6-10 hours, respectively, and more preferably Brown rice and barley can each be soaked in mineral water at 20-30℃ for 8 hours. Soaking brown rice and barley under the above conditions minimized the elution of nutrients and improved water hygroscopicity, thereby increasing the germination rate in the subsequent step and improving the preference of the fermented raw vegetable product.

In addition, in the method for producing a raw postbiotic vegetarian diet of the present invention, step (3) is preferably performed by taking out each of the soaked brown rice and barley and spraying them with mineral water and germinating them at 20-30°C for 6-10 days to produce sprouted brown rice and barley. Sprout barley can be produced separately and sterilized using ozonated water. More preferably, sprout brown rice and sprout barley can be produced by taking out each soaked brown rice and barley and spraying mineral water and germinating them at 20-30°C for 7 days. and can be sterilized using ozonated water. Germination under the above conditions allowed sufficient germination without producing off-flavors during the germination process. It is known that brown rice and barley undergo biochemical and physicochemical changes through germination, improving digestibility, making them suitable for raw vegetarian diet and increasing physiological activity.

In particular, in the case of sprouted brown rice, which is the main ingredient of the raw vegetarian diet of the present invention, it is known that various enzymes in the seeds are activated during the germination process, thereby increasing the content of health functional substances. Specifically, sprout brown rice has a softened texture compared to existing brown rice, improving texture and sensory properties, as well as containing dietary fiber, ferulic acid, tocotrienol, magnesium, zinc, γ-oryzanol, and GABA. It is known that health functional substances are activated or increased due to the activation of various nutritional components and enzymes such as (γ-aminobutyric acid) and β-sitosterol.

In addition, barley sprouts have long been known as a nutritionally excellent food material due to its high content of inorganic elements such as calcium, magnesium, and potassium, as well as high content of vitamin B1 and vitamin C. It also has antioxidant, anti-inflammatory, and anti-cancer functions. It contains functional secondary metabolites such as saponarin, lutonarin, and isovitexin, and has 12 times more policosanol than sugarcane, making its industrial use possible as a material for health foods and medicines. This is increasing. In Japan and the United States, products made by drying and powdering sprouted barley leaves are being developed and sold as health foods. Meanwhile, Rutonarin's ability to remove harmful reactive oxygen species (ROS) that cause cancer, aging, and metabolic diseases in the human body is three times greater than that of vitamin C, and is stronger than that of Genistein, an antioxidant found in soybeans. It was analyzed to be 20 times better.

In addition, the present invention processes raw vegetables without applying heat, and is sterilized using ozone water as a non-heat sterilization method. It is preferable to use ozone water with a concentration of 1 to 10 ppm. By sterilizing sprouted brown rice and sprouted barley using ozone water at 20-30℃, energy consumption due to heat sterilization is minimized, and nutrients are increased dozens of times without destroying enzymes and vitamins during the subsequent fermentation process, and eliminating abnormalities caused by various bacteria. Stability could be improved by preventing fermentation.

The sterilization method of the present invention may use not only the ozone sterilization method but also ultraviolet sterilization or radiation sterilization methods, but is not limited thereto.

In addition, in the method for producing a postbiotic raw vegetarian diet of the present invention, the fermentation in step (5) can be preferably carried out at 35 to 40 ℃ for 2 to 4 days, and more preferably at 35 to 40 ℃ for 3 days. It may include a fermentation step for one day. By fermenting under the above conditions, it was possible to produce fermented raw vegetables with excellent flavor and taste without any fermentation odor.

The kimchi lactic acid bacteria were distributed and used from the Korea Research Institute of Bioscience and Biotechnology Gene Bank (Korean Collection for Type Cultures), an accredited depository, and the kimchi lactic acid bacteria culture medium specifically contained the kimchi lactic acid bacteria Leuconostoc kimchii (KCTC0651) in the medium. ), Leuconostoc citreum (KCTC3526), Leuconostoc mesenteroides (KCTC3718), Leuconostoc gasicomitatum (KCTC3753), Leuconostoc lactis (KCTC3528) ) Lactobacillus plantarum (KCTC3099), Lactobacillus sakei ( Lactobacillus sakei KCTC3603), Lactobacillus brevis ( Lactobacillus brevis KCTC3498), Lactobacillus curvatus ( Lactobacillus curvatus KCTC3767), Weissella cibaria KCTC37 46 ) and Weissella koreensis ( Weissella koreensis KCTC3621) can be inoculated at 5×10 ⁴ cfu/ml each and cultured at 30°C for 24 hours, but is not limited thereto. The present invention is characterized by using 11 types of complex kimchi lactic acid bacteria. Compared to conventional single lactic acid bacteria, the use of complex lactic acid bacteria shows a synergistic effect, allowing each other to grow better, increasing viability, promoting fermentation, and shortening the fermentation period. It is known that fermentation can produce large amounts of metabolites beneficial to the human body, and can further double the antioxidant and diet effects.

The method for producing the postbiotic raw vegetarian diet of the present invention is more specifically,

(1) 89-91% by weight of water, 1.5-2.5% by weight of illite powder, 1.5-2.5% by weight of biotite powder, 1.5-2.5% by weight of sericite powder, 0.8-1.2% by weight of phyllite powder, 0.8-1.2% by weight of elvanite powder , 0.8-1.2% by weight of garlic peel, 0.35-0.45% by weight of potassium, 0.25-0.35% by weight of magnesium, and 0.25-0.35% by weight of calcium oxide are mixed and then heated at 90-100℃ for 20-28 hours to prepare mineral water. steps;

(2) soaking brown rice and barley in the mineral water prepared in step (1) above at 20-30°C for 6-10 hours;

(3) Take out each of the soaked brown rice and barley in step (2) above, spray the mineral water prepared in step (1) above and germinate them at 20-30°C for 6-10 days to produce sprout brown rice and sprout barley, respectively. , sterilizing using ozonated water;

(4) Wet grinding the sterilized brown rice sprouts and barley sprouts in step (3) to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively; and

(5) mixing the pulverized brown rice sprouts and pulverized barley sprouts prepared in step (4) above with the kimchi lactic acid bacteria culture medium and fermenting at 35-40°C for 2-4 days,

More specifically

(1) 90% by weight of water, 2% by weight of illite powder, 2% by weight of biotite powder, 2% by weight of sericite powder, 1% by weight of phyllite powder, 1% by weight of elvanite powder, 1% by weight of garlic peel, 0.4% by weight of potassium, Preparing mineral water by mixing 0.3% by weight of magnesium and 0.3% by weight of calcium oxide and heating at 100°C for 24 hours;

(2) soaking brown rice and barley in the mineral water prepared in step (1) above at 20-30°C for 8 hours;

(3) Take out each of the soaked brown rice and barley in step (2) above, spray the mineral water prepared in step (1) above and germinate them at 20-30°C for 7 days to produce sprout brown rice and sprout barley, respectively, and add ozone water. Sterilizing using;

(4) Wet grinding the sterilized brown rice sprouts and barley sprouts in step (3) to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively; and

(5) It may include the step of mixing the pulverized brown rice sprouts and pulverized barley sprouts prepared in step (4) above with the kimchi lactic acid bacteria culture medium and fermenting the mixture for 3 days at 35-40°C.

In the method for producing a postbiotic raw vegetarian diet of the present invention, when mixing in step (6), crushed wheat sprouts, sprouted soybeans, sprouted peanuts, perilla sprouts, sesame sprouts, broccoli sprouts, cabbage, radish, lettuce, kale, cabbage, and spinach. , carrot, burdock, bellflower root, deodeok, lotus root, glasswort, coix radish, rice bran, shiitake mushroom, kelp, hijiki, seaweed, seaweed, butterbur, yam, crown crown, mugwort, mallow, apple, pear, tangerine, tomato, plum, wolfberry, Cornus officinalis, bokbunja, aronia, Schisandra chinensis, strawberry, melon, watermelon, pumpkin, orange, pineapple, banana, garlic, pine needle, onion, ginger, chive, angelica root, turmeric, sanjoin, maekmundong, rehmannia glutinosa, white peony, cheongung, baekchul, ginseng , green tea, cinnamon, and mulberry leaves can be additionally mixed, but is not limited to this.

The sprouted peanuts contain oleic acid, which lowers blood cholesterol, lecithin, which is a raw material for the neurotransmitter acetylcholine and improves memory, vitamin E, which prevents aging and arteriosclerosis by suppressing the oxidation of fatty acids in the body, and niacin, which helps alcohol metabolism. It is rich in vitamins B1 and B2, has only one-tenth the fat of peanuts, and contains a lot of dietary fiber. In particular, the roots of sprouted peanuts contain dozens of times more resveratrol, which is known to be effective in preventing heart disease than red wine. Resveratrol is a type of polyphenol and is found in many plants, including berries such as mulberries, peanuts, grapes, raspberries, and cranberries. It is known to have anti-cancer and powerful antioxidant properties and to lower serum cholesterol. In addition, it is known to have antiviral, anti-inflammatory, anti-aging, lifespan extension, concentration and memory enhancement, dementia prevention, and weight loss effects.

Sprout beans are richer in nutrients than regular beans, including aspartic acid, which helps relieve hangovers, isoflavones with antioxidant and anti-cancer properties, vitamin B2, which is known to increase immunity, vitamin C, which is good for skin beauty, and vitamin C, which is a natural anti-aging agent. Contains a large amount of E.

Broccoli sprouts are rich in vitamins A, B, C, K, potassium, sulfur, chlorine, and selenium, which help improve blood circulation and bone health. Indole compounds contained in broccoli sprouts help produce estrogen. It is known to inhibit the growth and metastasis of sensitive breast cancer cells.

Wheatgrass contains 29 g of protein, 37 g of dietary fiber, and 918 mg of other chlorophyll per 100 g, and contains a large amount of various nutrients such as iron, calcium, and folic acid. In addition, it has various pharmacological effects such as antioxidant, anti-diabetic and lipid accumulation inhibitory effects, and hair growth effects.

Aronia berry (Black Chokeberry) contains a large amount of sugars (20%), anthocyanins, polyphenol, vitamins B1, B2, pantothenic acid, and flavonoids. In particular, anthocyanins and polyphenols help blood circulation within the human body, help with microvascular permeability, blood vessel elasticity, and normalize blood pressure. In particular, they provide a positive effect on the microcirculation of the eyes, improving vision. It is known to be healthy, and has recently emerged as a wellness food.

Liriope platyphylla Wang et Tang is a natural herbal medicine material that is widely used as an herbal medicine due to its blood sugar lowering, anti-inflammatory, anti-diabetic and anti-cancer effects. It has high antioxidant activity and is not toxic due to excessive intake, so it has recently been used for health benefits. It is known as a material that can be widely used as food.

The present invention also provides a postbiotic raw vegetarian diet prepared by the above method. The raw postbiotic vegetarian diet of the present invention can be powdered, granulated, or encapsulated, but is not limited thereto.

Hereinafter, the present invention will be described in detail with reference to preparation examples and examples. However, the following preparation examples and examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Postbiotic raw vegetarian diet

(1) After washing, the calcined illite, biotite, sericite, phyllite, and elvan are crushed to produce illite powder, biotite powder, sericite powder, phyllite powder, and elvan powder, respectively. Manufactured. Based on the total weight of mineral water, 90% by weight of purified water, 2% by weight of illite powder prepared above, 2% by weight of biotite powder, 2% by weight of sericite powder, 2% by weight of phyllite powder, 1% by weight of elvanite powder, 1% by weight of garlic peel. %, 0.4% by weight of potassium, 0.3% by weight of magnesium, and 0.3% by weight of calcium oxide were mixed and stirred at 100°C for 24 hours to prepare mineral water.

(2) Brown rice and barley were soaked in the mineral water prepared in step (1) above at a ratio of 1:1 (w:v) at 20-30°C for 8 hours and sufficiently soaked.

(3) Take out each of the soaked brown rice and barley in step (2) above and germinate them at 20-30°C for 7 days while spraying the mineral water prepared in step (1) once every 2 hours to produce sprout brown rice and sprout barley, respectively. Prepared and sterilized using ozonated water.

(4) The sterilized brown rice sprouts and barley sprouts in step (3) above were wet-grinded using a grinder (WP-800B) to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively.

(5) Kimchi lactic acid bacteria Leuconostoc kimchii (KCTC0651), Leuconostoc citreum (KCTC3526), Leuconostoc mesenteroides ( KCTC3718), and Leuconostoc on sterilized MRS medium. Leuconostoc gasicomitatum , KCTC3753), Leuconostoc lactis, KCTC3528, Lactobacillus plantarum , KCTC3099, Lactobacillus sakei KCTC3603, Lactobacillus brevis KCTC3498), Lactobacillus curvatus KCTC3767, Weissella cibaria KCTC3746, and Weissella koreensis KCTC3621 were each inoculated at 5×10 ⁴ cfu/ml and incubated at 30°C for 24 hours. By culturing, a kimchi lactic acid bacteria culture medium containing a mixture of 11 species was prepared.

(6) 10% (v) of the kimchi lactic acid bacteria culture solution prepared in step (5) above, compared to the grain mixture, to the grain mixture of 60% by weight of the pulverized brown rice sprouts and 40% by weight of the pulverized sprouts prepared in step (4) above. /w) was inoculated and fermented at 35-40°C for 3 days.

(7) The fermented product from step (6) above was dried in a dehumidifying dryer at 40°C or lower and ground in a dry grinder.

Preparation Example 2. Postbiotic mixed raw vegetarian diet

(1) After washing, the calcined illite, biotite, sericite, phyllite, and elvan are crushed to produce illite powder, biotite powder, sericite powder, phyllite powder, and elvan powder, respectively. Manufactured. Based on the total weight of mineral water, 90% by weight of purified water, 2% by weight of illite powder prepared above, 2% by weight of biotite powder, 2% by weight of sericite powder, 2% by weight of phyllite powder, 1% by weight of elvanite powder, 1% by weight of garlic peel. %, 0.4% by weight of potassium, 0.3% by weight of magnesium, and 0.3% by weight of calcium oxide were mixed and stirred at 100°C for 24 hours to prepare mineral water.

(2) Brown rice and barley were soaked in the mineral water from step (1) above at a ratio of 1:1 (w:v) at 20-30°C for 8 hours and sufficiently soaked.

(3) Take out each of the soaked brown rice and barley in step (2) above and germinate them at 20-30°C for 7 days while spraying the mineral water prepared in step (1) once every 2 hours to produce sprout brown rice and sprout barley, respectively. Prepared and sterilized using ozonated water.

(4) The sterilized brown rice sprouts and barley sprouts in step (3) above were wet-grinded using a grinder (WP-800B) to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively.

(5) Wheat sprouts, soybeans, sprouted peanuts, perilla sprouts, sesame sprouts, broccoli sprouts, cabbage, radish, lettuce, kale, cabbage, spinach, carrots, burdock, bellflower root, deodeok, lotus root, glasswort, coix radish, rice bran, shiitake mushrooms , kelp, hijiki, seaweed, seaweed, butterbur, yam, mugwort, mugwort, mallow, apple, pear, tangerine, tomato, plum, goji berry, Cornus officinalis, bokbunja, aronia, Schisandra chinensis, strawberry, melon, watermelon, pumpkin, orange, The ingredients of pineapple, banana, garlic, pine needles, onion, ginger, chive, angelica root, turmeric, sanjoin, maekmundong, raw rehmannia root, white peony, cheongung, baekchul, ginseng, green tea, cinnamon and mulberry leaf are sterilized using ozonated water and crushed in a grinder ( It was wet-ground with WP-800B).

(6) Kimchi lactic acid bacteria Leuconostoc kimchii , KCTC0651, Leuconostoc citreum , KCTC3526, Leuconostoc mesenteroides, KCTC3718, and Leuconostoc on sterilized MRS medium. Leuconostoc gasicomitatum , KCTC3753), Leuconostoc lactis, KCTC3528, Lactobacillus plantarum , KCTC3099, Lactobacillus sakei KCTC3603, Lactobacillus brevis KCTC3498), Lactobacillus curvatus KCTC3767, Weissella cibaria KCTC3746, and Weissella koreensis KCTC3621 were each inoculated at 5×10 ⁴ cfu/ml and incubated at 30°C for 24 hours. By culturing, a kimchi lactic acid bacteria culture medium containing a mixture of 11 species was prepared.

(7) Based on the total weight of raw vegetables, 30% by weight of pulverized brown rice sprouts and 20% by weight of pulverized barley sprouts prepared in step (4) above and pulverized wheat sprouts, soybeans, peanut sprouts, and sprouts in step (5) above. Perilla seeds, sesame sprouts, broccoli sprouts, cabbage, radish, lettuce, kale, cabbage, spinach, carrots, burdock, bellflower root, deodeok, lotus root, glasswort, coix seed, rice bran, shiitake mushroom, kelp, hijiki, seaweed, seaweed, butterbur, yam. , mugwort, mallow, apple, pear, tangerine, tomato, plum, goji berry, Cornus officinalis, bokbunja, aronia, Schisandra chinensis, strawberry, melon, watermelon, pumpkin, orange, pineapple, banana, garlic, pine needles, onion, ginger, Raw vegetarian food mixed with 50% by weight of a grain mixture of equal amounts of chives, angelica root, turmeric, sanjoin, maekmundong, raw rehmannia glutinosa, white peony, cheongung, baekchul, ginseng, green tea, cinnamon and mulberry leaves, prepared in step (6) above. 10% (v/w) of kimchi lactic acid bacteria culture was inoculated and fermented at 35-40°C for 3 days.

(8) The fermented product from step (7) above was dried with a dehumidifying dryer at 40°C or lower and ground with a dry grinder.

Comparative Example 1. Postbiotic raw vegetarian diet

(1) Brown rice and barley were each soaked in purified water at a ratio of 1:1 (w:v) at 20-30°C for 8 hours and sufficiently soaked.

(2) Each of the soaked brown rice and barley from step (1) was taken out and germinated at 20-30°C for 7 days while spraying purified water every 2 hours to produce sprouted brown rice and sprouted barley, respectively, and sterilized using ozonated water. .

(3) The sterilized brown rice sprouts and barley sprouts in step (2) were wet-grinded using a grinder (WP-800B) to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively.

(4) Kimchi lactic acid bacteria Leuconostoc kimchii , KCTC0651, Leuconostoc citreum , KCTC3526, Leuconostoc mesenteroides, KCTC3718, and Leuconostoc on sterilized MRS medium. Leuconostoc gasicomitatum , KCTC3753), Leuconostoc lactis, KCTC3528, Lactobacillus plantarum , KCTC3099, Lactobacillus sakei KCTC3603, Lactobacillus brevis KCTC3498), Lactobacillus curvatus KCTC3767, Weissella cibaria KCTC3746, and Weissella koreensis KCTC3621 were each inoculated at 5×10 ⁴ cfu/ml and incubated at 30°C for 24 hours. By culturing, a kimchi lactic acid bacteria culture medium containing a mixture of 11 species was prepared.

(5) 10% (v) of the kimchi lactic acid bacteria culture solution prepared in step (4) relative to the grain mixture mixed with 60% by weight of the pulverized brown rice sprouts and 40% by weight of the pulverized barley sprouts prepared in step (3) above. /w) was inoculated and fermented at 35-40°C for 3 days.

(6) The fermented product from step (5) above was dried in a dehumidifying dryer at 40°C or lower and ground in a dry grinder.

Comparative Example 2. Postbiotic raw vegetarian diet

A raw postbiotic vegetarian diet was prepared by the method of Preparation Example 1, but the brown rice and barley soaked in step (3) were germinated by spraying purified water instead of mineral water once every two hours.

Comparative Example 3. Postbiotic raw vegetarian diet

Raw vegetarian food was prepared by the method of Preparation Example 1, but in step (2), brown rice and barley were soaked using purified water instead of mineral water.

Example 1. Sensory test of raw vegetarian food according to mineral water manufacturing conditions

30 adult men and women were asked to sample the raw postbiotic vegetarian diets of Preparation Example 1 and Comparative Examples 1 to 3, and then evaluate aroma, taste, and overall preference. The scores were scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 1.

Sensory testing of raw vegetarian food according to grain pretreatment method division incense taste Comprehensive preference Manufacturing Example 1 4.2 4.2 4.3 Comparative Example 1 3.5 3.2 3.3 Comparative Example 2 3.9 3.7 3.8 Comparative Example 3 4.0 3.8 3.9

As a result, the raw vegetarian diet of Preparation Example 1 showed higher preference in all items compared to the raw vegetarian diet of Comparative Examples 1 to 3, and the raw vegetarian diet of Comparative Example 1, which did not use mineral water, showed the lowest score. Therefore, it is believed that producing raw vegetarian food using grains soaked and germinated using mineral water prepared with the same ingredients as in Preparation Example 1 can provide raw vegetarian food with excellent preference by increasing flavor and taste.

Example 2. Sensory test of raw vegetarian food according to the type of ingredients

The results of a sensory test conducted on the raw vegetables of Preparation Example 1 and Preparation Example 2 in the same manner as Example 1 are shown in Table 2 below.

Sensory testing of raw vegetarian food according to the type of ingredients division incense taste Comprehensive preference Manufacturing Example 1 4.2 4.2 4.3 Production example 2 4.6 4.4 4.6

As a result, Preparation Example 2 showed higher scores in all items compared to Preparation Example 1, so when producing raw vegetarian food, it is better to mix the same types of sprout grains, fruits, vegetables, mushrooms, and medicinal herbs as in Preparation Example 2 in appropriate amounts. It was confirmed that the preference could be improved.

Example 3. Antioxidant activity of raw vegetables

To measure the antioxidant activity of raw vegetables by hydrogen electron donating ability, samples were dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. This mixed sample was reacted in the dark for 30 minutes and then the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance relative to the control was calculated using the following equation.

Antioxidant activity (%) for DPPH radical scavenging ability = (A-B)/A × 100

A: Absorbance of DPPH solution without sample addition

B: Absorbance of the sample reacted with DPPH in the reaction solution

Antioxidant activity of raw vegetables Types of raw vegetarian food DPPH radical scavenging ability test (2000 ppm) Manufacturing Example 1 78.2±2.2 Comparative Example 1 51.1±3.1 Comparative Example 2 61.5±2.8 Comparative Example 3 64.4±1.8

The results of measuring the DPPH radical scavenging ability of raw vegetables are shown in Table 3 above. At 2,000 ppm of sample extract, Preparation Example 1 showed the highest activity, and Comparative Example 1 showed the lowest activity.

Example 4. Antihypertensive effect of raw vegetarian diet

Five adults with symptoms of high blood pressure were asked to consume a certain amount (50 g each) of the raw vegetable food of Preparation Example 2 three times a day for two weeks. Intake of other foods and medicines other than the raw vegetable food was limited, and water was freely consumed. I made it happen. As a result, the highest/lowest blood pressure for the first person was from 172/101 to 132/85, for the second person from 152/92 to 123/82, for the third person from 143/80 to 115/80, and for the fourth person from 150/90 to 126/80. 80, the fifth person's score dropped from 138/84 to 110/72, and all participants evaluated that consuming raw vegetarian food was effective in maintaining stable blood pressure.

Example 5. Diet effect of raw vegetarian diet

Ten obese patients with body fat of 25-30% or more were asked to consume a certain amount (50 g each) of the raw vegetarian food of Preparation Example 2 three times a day for two weeks. Intake of foods other than the raw vegetarian food was limited, and water was consumed. They were allowed to consume freely.

Body fat and weight changes division Day 0 Day 14 Weight (kg) 75.3 65.8 Body fat (%) 28.6 19.3 Total cholesterol (mg/100 mL) 245 200

Body weight was measured in a natural upright posture barefoot while wearing light clothing, body fat percentage was analyzed using bioelectrical impedance analysis, and total cholesterol was analyzed using an automatic blood analyzer. As a result of comparing body fat and body weight changes on average, it was confirmed that body weight and body fat percentage decreased due to consumption of raw vegetarian food for 2 weeks. In addition, it is believed that it can help improve blood circulation by reducing total cholesterol levels.

Example 6. Blood sugar reduction effect of raw vegetarian diet

Five adults with high fasting blood sugar were asked to consume a certain amount (50 g each) of the raw vegetable food of Preparation Example 2 three times a day for two weeks. Intake of other foods and medicines other than the raw vegetable food was limited, and water was freely consumed. I made it happen.

Comparison of blood sugar changes division Fasting blood sugar (mg/dL) average before intake average after intake average 152.6 105.4

As a result, blood sugar levels were reduced just by consuming the raw vegetarian food of the present invention, confirming that the raw vegetarian food of the present invention is a food that can be consumed as a staple food for consumers suffering from anti-diabetes.

Example 7. Efficacy of raw vegetarian diet

We plan to develop the raw vegetables of Preparation Examples 1 and 2 into various health functional foods.

The present invention is easy to carry and consume by fermenting and drying raw vegetarian ingredients, and can help prevent and treat various diseases by improving the eating habits of modern people due to nutritional imbalance caused by instant food and cooking.

Raw vegetarian food is highly energy efficient, so even if you consume only half the calories of a regular meal, you will not feel hungry as it provides enough nutrients. The food of the future is not edible insects and cultured meat. Only a raw vegetarian diet will restore human health and save us from food shortages.

Claims (5)

(1) 90% by weight of water, 2% by weight of illite powder, 2% by weight of biotite powder, 2% by weight of sericite powder, 2% by weight of phyllite powder and 1% by weight of elvanite powder, 1% by weight of garlic peel, 0.4% by weight of potassium, Preparing mineral water by mixing 0.3% by weight of magnesium and 0.3% by weight of calcium oxide and heating at 100°C for 24 hours;
(2) soaking brown rice and barley in the mineral water prepared in step (1) at a 1:1 (w:v) ratio at 20-30°C for 8 hours;
(3) Take out each of the soaked brown rice and barley in step (2) above and germinate them at 20-30°C for 7 days while spraying the mineral water prepared in step (1) once every 2 hours to produce sprout brown rice and sprout barley, respectively. Preparing and sterilizing using ozonated water at a concentration of 1 to 10 ppm and a temperature of 20 to 30°C;
(4) Wet grinding the sterilized brown rice sprouts and barley sprouts in step (3) to produce pulverized brown rice sprouts and pulverized barley sprouts, respectively;
(5) Wheat sprout, soybean sprout, peanut sprout, perilla sprout, sesame sprout, broccoli sprout, Chinese cabbage, radish, lettuce, kale, cabbage, spinach, carrot, burdock, bellflower root, deodeok, lotus root, glasswort, coix radish, rice bran, shiitake mushroom. , kelp, hijiki, seaweed, seaweed, butterbur, yam, mugwort, mugwort, mallow, apple, pear, tangerine, tomato, plum, goji berry, Cornus officinalis, bokbunja, aronia, Schisandra chinensis, strawberry, melon, watermelon, pumpkin, orange, Ingredients of pineapple, banana, garlic, pine needles, onion, ginger, chive, angelica root, turmeric, sanjoin, maekmundong, raw rehmannia root, white peony, cheongung, baekchul, ginseng, green tea, cinnamon and mulberry leaf at a concentration of 1 to 10 ppm and 20 to 30 ppm respectively. Sterilizing and wet grinding using ozonated water at ℃;
(6) Kimchi lactic acid bacteria Leuconostoc kimchii , KCTC0651, Leuconostoc citreum , KCTC3526, Leuconostoc mesenteroides, KCTC3718, and Leuconostoc on sterilized MRS medium. Leuconostoc gasicomitatum , KCTC3753), Leuconostoc lactis, KCTC3528, Lactobacillus plantarum , KCTC3099, Lactobacillus sakei KCTC3603, Lactobacillus brevis KCTC3498), Lactobacillus curvatus KCTC3767, Weissella cibaria KCTC3746, and Weissella koreensis KCTC3621 were each inoculated at 5×10 ⁴ cfu/ml and incubated at 30°C for 24 hours. Culturing to prepare a kimchi lactic acid bacteria culture medium containing a mixture of 11 species;
(7) Based on the total weight of the postbiotic materials, 30% by weight of the pulverized brown rice sprouts and 20% by weight of the pulverized barley sprouts prepared in step (4) and the pulverized wheat sprouts, sprouts and sprouts in step (5) Peanuts, perilla sprouts, sesame sprouts, broccoli sprouts, cabbage, radish, lettuce, kale, cabbage, spinach, carrots, burdock, bellflower root, deodeok, lotus root, glasswort, coix, rice bran, shiitake mushrooms, kelp, hijiki, seaweed, seaweed, Butterbur, yam, mugwort, mugwort, mallow, apple, pear, tangerine, tomato, plum, goji berry, cornelian cherry, bokbunja, aronia, Schisandra chinensis, strawberry, melon, watermelon, pumpkin, orange, pineapple, banana, garlic, pine needles, onion , ginger, chives, angelica root, turmeric, sanjoin, maekmundong, rehmannia glutinosa, white peony, cheongung, baekchul, ginseng, green tea, cinnamon and mulberry leaves mixed in equal amounts, 50% by weight of the postbiotic material compared to the postbiotic material. Inoculating 10% (v/w) of the kimchi lactic acid bacteria culture prepared in step (6) above and fermenting at 35-40°C for 3 days; and
(8) A method for producing postbiotics, comprising the step of drying and pulverizing the fermented product of step (7) above at 40°C. delete delete delete delete