KR102634667B1 - Powder composition for protein shake containing mugwort and barley sprouts - Google Patents

Abstract

The present invention relates to a powder composition for protein shake containing mugwort and barley sprouts, and more specifically, to a powder composition for protein shake containing mugwort, barley sprout mixture, chicken breast, soy protein isolate, whey protein, vegetable cream, vitamin mineral mixture, vitamin mixture, It consists of a thickener, collagen, lactic acid bacteria mixture, natural sweetener, grain mixture and dietary fiber.
The protein shake powder composition composed of the above ingredients is rich in various nutrients and not only has excellent water solubility and preference, but also has the effect of improving constitution and reducing body fat.

Description

Powder composition for protein shake containing mugwort and barley sprouts {POWDER COMPOSITION FOR PROTEIN SHAKE CONTAINING MUGWORT AND BARLEY SPROUTS}

The present invention relates to a powder composition for protein shake containing mugwort and barley sprouts. More specifically, it is rich in various nutrients and not only has excellent water solubility and preference, but also has the effect of improving constitution and reducing body fat. It relates to a powder composition for protein shake containing mugwort and sprout barley.

Recently, as modern people's interest in exercise and body shape has increased, the market for protein shakes, a related functional food, is also growing rapidly. Among them, protein is beneficial for muscle growth and is used for weight control to supplement nutrition or as a meal replacement. Shakes are receiving the most attention.

Protein shakes are made into powder and consumed by dissolving them in water or beverages, or are manufactured from the beginning in beverage form and are used as functional foods such as sports drinks, energy drinks, and fitness drinks.

Meanwhile, conventionally manufactured protein shakes are manufactured with sugar and protein as the main ingredients, and various vitamins or functional ingredients are added. The protein content is less than 13% by weight and the carbohydrate content is more than 60% by weight to supplement the protein ingredients. There were limits to what could be done.

In addition, conventional protein shakes are often made up of single animal or vegetable proteins, which not only poses problems such as risk of heart disease or poor protein absorption, but excessive intake of unbalanced protein can cause constipation or digestive problems. There was a problem.

In order to solve the above problems, efforts have been made to add protein shakes such as isolated soy protein or egg white protein as a protein source and grain grinds, but the protein sources and grain grinds are in powder form due to their low water solubility. If you try to consume it by pouring water in it, there is a problem that many lumps remain and the taste of the protein shake is lowered because it adds color.

Korean Patent Publication No. 10-2006-0033723 (2006.04.19.) Korean Patent Registration No. 10-1443160 (2014.09.16.)

The purpose of the present invention is to provide a powder composition for protein shakes containing mugwort and barley sprouts, which is rich in various nutrients and exhibits excellent water solubility and palatability, as well as the effect of improving constitution and reducing body fat. .

The object of the present invention is 100 parts by weight of mugwort, 70 to 75 parts by weight of barley sprout mixture, 70 to 75 parts by weight of chicken breast, 90 to 110 parts by weight of isolated soy protein, 65 to 70 parts by weight of whey protein, and 85 to 90 parts by weight of vegetable cream. 4 to 5 parts by weight of vitamin mineral mixture, 10 to 15 parts by weight of vitamin mixture, 10 to 15 parts by weight of thickener, 10 to 15 parts by weight of collagen, 10 to 15 parts by weight of lactic acid bacteria mixture, 90 to 110 parts by weight of natural sweetener, This is achieved by providing a powder composition for protein shake containing mugwort and sprout barley, characterized in that it contains 110 to 120 parts by weight of grain mixture and 120 to 130 parts by weight of dietary fiber.

According to a preferred feature of the present invention, the sprout barley mixture contains 40 to 60% by weight of fermented sprout barley, and the fermented sprout barley is sterilized by mixing 4 to 6 parts by weight of sprout barley powder with 100 parts by weight of purified water. After that, it is manufactured by inoculating 0.5 to 1.5 parts by weight of lactic acid bacteria in 100 parts by weight of the sterilized mixture and fermenting for 70 to 75 hours at a temperature of 35 to 45 ° C.

According to a more preferred feature of the present invention, the vitamin mixture contains 100 parts by weight of vitamin C, 8 to 12 parts by weight of vitamin A, 75 to 85 parts by weight of vitamin _B , 55 to 65 parts by weight of vitamin B ₂ , and 25 to 35 parts by weight of vitamin E. It shall be made up of parts by weight.

According to a more preferred feature of the present invention, the natural sweetener is composed of 100 parts by weight of glucose, 55 to 60 parts by weight of D-xylose, and 2.5 to 3 parts by weight of steviol glycoside.

According to an even more preferred feature of the present invention, the grain mixture consists of brown rice, black rice, non-glutinous rice, barley, corn, oats and white beans, and after roasting at a temperature of 160 to 200 ° C. for 4 to 6 minutes, the grain mixture has a thickness of 0.01 to 0.1 mm. It is manufactured by grinding to a particle size of .

The powder composition for protein shake containing mugwort and barley sprouts according to the present invention is rich in various nutrients and not only has excellent water solubility and preference, but also has the excellent effect of providing a protein shake that improves constitution and reduces body fat. represents.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The powder composition for protein shake containing mugwort and barley sprouts according to the present invention includes mugwort, sprout barley mixture, chicken breast, soy protein isolate, whey protein, vegetable cream, vitamin mineral mixture, vitamin mixture, thickener, collagen, and lactic acid bacteria mixture. , consisting of natural sweetener, grain mixture and dietary fiber, 100 parts by weight of mugwort, 70 to 75 parts by weight of barley sprout mixture, 70 to 75 parts by weight of chicken breast, 90 to 110 parts by weight of soy protein isolate, and 65 to 70 parts by weight of whey protein. 85 to 90 parts by weight of vegetable cream, 4 to 5 parts by weight of vitamin and mineral mixture, 10 to 15 parts by weight of vitamin mixture, 10 to 15 parts by weight of thickener, 10 to 15 parts by weight of collagen, 10 to 15 parts by weight of lactic acid bacteria mixture, It is preferable to contain 90 to 110 parts by weight of natural sweetener, 110 to 120 parts by weight of grain mixture, and 120 to 130 parts by weight of dietary fiber.

The mugwort is the main ingredient of the powder composition for protein shake containing mugwort and barley sprouts according to the present invention, and mugwort significantly prolongs the blood coagulation time (Journal of Pharmaceutical Sciences Vol. 28 No. 2 69-77 (1984) ), flavones contained in mugwort have anticancer effects (Tetrahedron Vol 26, 991603-1615), (Chem Pharm Bull32(2) 723-727 1984), and exhibit antifungal activity (J of Chemical Ecology, Vol 19 , No11 (1993)), has an anti-complement effect to help the host's defense system and is effective against allergies and inflammation (Chem Pharm Bull 33(5)2028-2034 (1985)), and has a blood pressure lowering and sedative effect (Indian J It has been reported that Med Res60, (1972)).

In the present invention, mugwort not only prevents the accumulation of toxic substances such as ammonia in the blood, which can occur when excessive intake of protein, and improves blood flow, but also facilitates fat metabolism and excretes waste products, providing a protein shake that has a diet effect. It can be manufactured through the process of drying mugwort with hot air and then grinding it to a particle size of 50 to 100 mesh using a grinder.

The sprout barley mixture contains 70 to 75 parts by weight, contains about 20 times more dietary fiber than sweet potatoes, contains more than 45 types of bioactive substances, and is an antioxidant that helps remove neutral fat in the body. It serves to provide a protein shake that provides a feeling of fullness for a long time while supplying essential nutrients and smoothing metabolism, thereby showing body fat and weight loss effects.

The sprout barley mixture is made by mixing 40 to 60% by weight of fermented sprout barley with 40 to 60% by weight of sprout barley powder. If 40 to 60% by weight of fermented sprout barley is contained as described above, not only the absorption rate of the active ingredient in the body, A sprout barley mixture with excellent water solubility can be provided. If the content of the fermented sprout barley is less than 40% by weight, the above effect is minimal, and if the content of the fermented sprout barley exceeds 60% by weight, the above effect is It is undesirable because it does not significantly improve the manufacturing cost and increases the manufacturing cost excessively, and the taste of the powder for protein shakes deteriorates due to the unique fermentation odor.

In addition, the sprout barley powder can be manufactured through the process of drying the sprout barley with hot air and then pulverizing it to a particle size of 50 to 100 mesh using a grinder, and the fermented sprout barley is added to 100 parts by weight of purified water through the above process. After sterilizing the mixture prepared by mixing 4 to 6 parts by weight of the prepared barley sprout powder, 0.5 to 1.5 parts by weight of lactic acid bacteria are inoculated into 100 parts by weight of the sterilized mixture and fermented for 70 to 75 hours at a temperature of 35 to 45 ° C. It can be manufactured with

At this time, the sterilization may be accomplished by heating to a temperature of 115 to 125°C for 10 to 20 minutes using a sterilization device such as an autoclave, and the lactic acid bacteria are not particularly limited as long as they are capable of fermenting the aqueous barley sprout solution. Any one can be used, but it is preferable to use Lactobacillus bulgaricus or Streptococcus thermophilus .

If the content of the sprout barley mixture is less than 70 parts by weight, the effect is minimal, and if the content of the sprout barley mixture exceeds 75 parts by weight, the effect is not significantly improved and the protein shake prepared through the present invention This is undesirable because the palatability of the powder composition is excessively reduced.

The chicken breast contains 70 to 75 parts by weight, and can be manufactured through the process of drying the chicken breast with hot air and then grinding it to a particle size of 50 to 100 mesh using a grinder. Chicken breast has almost no sugar compared to other meats. It is a low-fat food with only 102 kcal, which is about 1/3 of pork and 1/2 of beef, but it serves as a source of high-quality animal protein.

However, the preference of chicken breast was not high among consumers due to its unique dry texture. However, as in the present invention, when chicken breast is dried with hot air and then processed into powder form using a grinder, it has a high protein content and excellent texture and solubility. can be expressed.

If the content of the chicken breast is less than 70 parts by weight, the above effect is minimal, and if the content of the chicken breast exceeds 75 parts by weight, it is undesirable because the supply of animal protein is excessive, and the protein shake powder It may reduce preference.

The isolated soy protein contains 90 to 110 parts by weight, and is the most refined soybean food. Fat, carbohydrates, and other trace components are removed, leaving only more than 90% of the protein, and serves as a source of vegetable protein. In addition to serving as a source of vegetable protein, it has the advantage of providing a longer-lasting feeling of fullness than whey, thereby providing a diet effect.

If the content of the isolated soy protein is less than 90 parts by weight, the above effect is minimal, and if the content of the isolated soy protein exceeds 110 parts by weight, the above effect will not be significantly improved and the preference of the powder for protein shake will be reduced. You can.

The whey protein contains 65 to 70 parts by weight, and while supplying protein ingredients to the protein shake powder manufactured through the present invention, it does not have any particular effect on taste and does not reduce preference.

The vegetable cream contains 85 to 90 parts by weight, and it is preferable to apply it in powder form, which serves to improve the preference of the protein shake powder produced through the present invention.

At this time, the vegetable cream is prepared by mixing vegetable oil and emulsifier to prepare an oil composition, dissolving hydrolyzed protein in water to prepare an aqueous composition, and then homogenizing the mixture prepared by mixing the aqueous composition with the oil composition. It can be manufactured through a process of hot air spray drying and powdering.

If the content of the vegetable cream is less than 85 parts by weight, the effect is minimal, and if the content of the vegetable cream exceeds 90 parts by weight, the effect is not significantly improved, but the water solubility and preference of the protein shake powder produced This is undesirable because it may decrease.

The vitamin-mineral mixed preparation contains 4 to 5 parts by weight, calcium phosphate, vitamin C, ferrous fumarate, vitamin E mixed preparation powder, nicotinic acid amide, zinc oxide, powdered vitamin D ₃ mixed preparation, vitamin B ₆ hydrochloride, and powdered vitamin. It consists of B ₁₂ mixed preparation, vitamin B ₁ hydrochloride, vitamin B ₂ , folic acid and biotin.

The vitamin-mineral mixed preparation consisting of the above ingredients serves to provide nutritional balance by supplying various vitamins and mineral ingredients to the protein shake powder manufactured through the present invention.

The vitamin mixture contains 10 to 15 parts by weight, including 100 parts by weight of vitamin C, 8 to 12 parts by weight of vitamin A, 75 to 85 parts by weight of vitamin B ₁ , 55 to 65 parts by weight of vitamin B ₂ , and 25 to 35 parts by weight of vitamin E. It consists of a part, and serves to enrich the content of nutrients by supplying various vitamin ingredients to the protein shake powder manufactured through the present invention.

The thickener contains 10 to 15 parts by weight and is made of guar gum. When the protein shake powder prepared through the present invention is dissolved in water, it exhibits appropriate viscosity and serves to improve texture and preference.

If the content of the thickener is less than 10 parts by weight, the effect is minimal, and if the content of the thickener exceeds 15 parts by weight, the protein shake powder may have an excessively sticky viscosity when dissolved in water, which may lower the preference.

The collagen contains 10 to 15 parts by weight, and is preferably made of low-molecular-weight collagen peptides that are easily absorbed into the body, and serve to improve skin wrinkles and provide anti-aging effects.

If the collagen content is less than 10 parts by weight, the effect is minimal, and if the collagen content exceeds 15 parts by weight, the effect is not significantly improved and manufacturing costs are excessively increased, which is undesirable.

The lactic acid bacteria mixture contains 10 to 15 parts by weight, Streptococcus thermophilus, Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, and It is preferable to include Bifidobacterium bifidum and Lactobacillus fermentum, and the lactic acid bacteria mixture containing the above ingredients improves intestinal health and facilitates bowel movements, thereby providing a diet effect.

If the content of the lactic acid bacteria mixture is less than 10 parts by weight, the effect is minimal, and if the content of the lactic acid bacteria mixture exceeds 15 parts by weight, the effect is not significantly improved and the manufacturing cost is excessively increased, which is undesirable.

The natural sweetener contains 90 to 110 parts by weight and consists of 100 parts by weight of glucose, 55 to 60 parts by weight of D-xylose, and 2.5 to 3 parts by weight of steviol glycosides. The natural sweetener composed of the above ingredients has a sweet taste at a small amount. It is strong and gives sweetness to the protein shake powder manufactured through the present invention, while preventing it from adversely affecting the health of the drinker or causing obesity.

If the content of the natural sweetener is less than 90 parts by weight, the above effect is minimal, and if the content of the natural sweetener exceeds 110 parts by weight, the sweetness of the protein shake powder prepared through the present invention will increase excessively, leading to a decrease in preference. In addition, if consumed in large quantities, it can have a negative impact on the health of the eater.

The grain mixture contains 110 to 120 parts by weight, and is preferably composed of brown rice, black rice, non-glutinous rice, barley, corn, oats, and white beans. The mixture composed of brown rice, black rice, non-glutinous rice, barley, corn, oats, and white beans is preferably 160 to 200 parts by weight. It is more preferably produced by roasting at a temperature of ℃ for 4 to 6 minutes and then grinding to a particle size of 0.01 to 0.1 millimeter.

The flavor and texture of the grain mixture roasted as described above improves, but if the roasting temperature is less than 160°C or the roasting time is less than 4 minutes, the effect is minimal, and if the roasting temperature exceeds 200°C or the roasting time is less than 4 minutes, the effect is minimal. If this 6 minutes is exceeded, the burnt taste of the grain mixture may increase excessively and the preference may decrease.

In addition, if the particle size of the grain mixture is less than 0.01 millimeter, agglomeration occurs between particles of the grain mixture, forming lumps, lowering water solubility, and if the particle size of the grain mixture exceeds 0.1 millimeter, a feeling of heterogeneity occurs when ingested. This may cause the texture of the protein shake to deteriorate.

The dietary fiber contains 120 to 130 parts by weight and is made of indigestible maltodextrin. Since it provides a feeling of satiety, has a low absorption rate in the body, and helps reduce body fat, the protein shake powder manufactured through the present invention improves constitution and It has a role in reducing body fat.

If the content of the dietary fiber is less than 120 parts by weight, the effect is minimal, and if the content of the dietary fiber exceeds 130 parts by weight, the effect is not significantly improved and the preference is excessively reduced, which is undesirable.

Hereinafter, the method for producing a powder composition for protein shakes containing mugwort and barley sprouts according to the present invention and the physical properties of the powder for protein shakes produced by the method will be described using examples.

<Preparation Example 1> Preparation of sprout barley powder

After drying the sprout barley with a hot air dryer, it was pulverized with a grinder (Hanil Food Mixer HMF-3000S) to prepare sprout barley powder with a particle size of 75 mesh.

<Production Example 2> Production of fermented sprout barley

After sterilizing the mixture prepared by mixing 4 to 6 parts by weight of the sprout barley powder prepared through Preparation Example 1 with 100 parts by weight of purified water, 1 part by weight of lactic acid bacteria ( Lactobacillus plantarum ) was inoculated into 100 parts by weight of the sterilized mixture and incubated at 40°C. Fermented sprout barley was prepared by fermenting at a temperature for 72 hours.

<Preparation Example 3> Preparation of vitamin mixture

A vitamin mixture was prepared by mixing 100 parts by weight of vitamin C, 10 parts by weight of vitamin A, 80 parts by weight of vitamin B ₁ , 60 parts by weight of vitamin B ₂ , and 30 parts by weight of vitamin E.

<Preparation Example 4> Preparation of lactic acid bacteria mixture

Streptococcus thermophilus, Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus A lactic acid bacteria mixture containing equal parts by weight of Fermentum was prepared.

<Preparation Example 5> Preparation of natural sweetener

A natural sweetener was prepared by mixing 100 parts by weight of glucose, 57.1 parts by weight of D-xylose, and 2.86 parts by weight of steviol glycoside.

<Preparation Example 6> Preparation of grain mixture

A grain mixture was prepared by mixing equal parts by weight of brown rice, black rice, non-glutinous rice, barley, corn, oats, and white beans and then pulverizing them to a particle size of 0.05 millimeter using a grinder.

<Preparation Example 7> Preparation of roasted grain mixture

Brown rice, black rice, non-glutinous rice, barley, corn, oats, and white beans are mixed in equal parts by weight, roasted at 180°C for 5 minutes, and pulverized to a particle size of 0.05 millimeter using a grinder to produce the roasted grain mixture. Manufactured.

<Comparative Manufacturing Example 1>

A grain mixture was prepared by mixing equal parts by weight of brown rice, black rice, non-glutinous rice, barley, corn, oats, and white beans and pulverizing them to a particle size of 0.005 millimeter using a grinder.

<Comparative Manufacturing Example 2>

A grain mixture was prepared by mixing equal parts by weight of brown rice, black rice, non-glutinous rice, barley, corn, oats, and white beans and then pulverizing them to a particle size of 1 millimeter using a grinder.

<Example 1>

100 parts by weight of mugwort, 72.7 parts by weight of barley sprout mixture (mixture of sprout barley powder prepared through Preparation Example 1 and fermented sprout barley prepared through Preparation Example 2 at a ratio of 1:1 by weight), 72.7 parts by weight of chicken breast , 103.2 parts by weight of isolated soy protein, 68.6 parts by weight of whey protein, 86.4 parts by weight of vegetable cream, 9.64 parts by weight of vitamin and mineral mixture, 12 parts by weight of vitamin mixture prepared through Preparation Example 3, 13.6 parts by weight of thickener, collagen (low molecular weight) Collagen peptide) 12.2 parts by weight, 13.6 parts by weight of the lactic acid bacteria mixture prepared through Preparation Example 4, 101.8 parts by weight of natural sweetener, 114.5 parts by weight of the grain mixture prepared through Preparation Example 6, and 127.2 parts by weight of dietary fiber (indigestible maltodextrin) A powder composition for protein shake containing mugwort and sprouted barley was prepared by mixing parts by weight.

<Example 2>

Proceed in the same manner as in Example 1, but mix 70 parts by weight of the barley sprout mixture to prepare a powder composition for protein shake containing mugwort and barley sprouts.

<Example 3>

Proceed in the same manner as in Example 1, but mix 75 parts by weight of the sprout barley mixture to prepare a powder composition for protein shake containing mugwort and barley sprouts.

<Example 4>

Proceeding in the same manner as in Example 1, a powder composition for protein shake containing mugwort and barley sprouts was prepared using the roasted grain mixture in Preparation Example 7.

<Example 5>

Proceeding in the same manner as in Example 2, a powder composition for protein shake containing mugwort and barley sprouts was prepared using the roasted grain mixture in Preparation Example 7.

<Example 6>

Proceed in the same manner as in Example 3, but using the roasted grain mixture in Preparation Example 7, a powder composition for protein shake containing mugwort and barley sprouts was prepared.

<Comparative Example 1>

72.7 parts by weight of chicken breast, 103.2 parts by weight of soy protein isolate, 68.6 parts by weight of whey protein, 86.4 parts by weight of vegetable cream, 9.64 parts by weight of vitamin and mineral mixture, 12 parts by weight of vitamin mixture prepared through Preparation Example 3, 13.6 parts by weight of thickener parts, 12.2 parts by weight of collagen (low-molecular-weight collagen peptide), 13.6 parts by weight of the lactic acid bacteria mixture prepared through Preparation Example 4, 101.8 parts by weight of natural sweetener, 114.5 parts by weight of the grain mixture prepared through Preparation Example 6, and dietary fiber (ovarian A powder composition for protein shake was prepared by mixing 127.2 parts by weight of chemical maltodextrin.

<Comparative Example 2>

Proceeding in the same manner as Comparative Example 1, a powder composition for protein shake was prepared using the grain mixture prepared in Comparative Preparation Example 1.

<Comparative Example 3>

Proceeding in the same manner as Comparative Example 1, a powder composition for protein shake was prepared using the grain mixture prepared in Comparative Preparation Example 2.

The taste, aroma, texture, and overall preference of the protein shake powder prepared through Examples 1 to 6 and Comparative Examples 1 to 3 were measured and are shown in Table 1 below.

{However, the taste, aroma, texture and overall preference of the protein shake powder are surveyed on 50 test subjects using a 5-point scale method after mixing 100g of the manufactured protein shake powder with 150mL of purified water, and expressed as the average value. was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, the protein shake powder prepared through Examples 1 to 6 of the present invention contains a mixture of mugwort and barley sprouts to improve preference, and in particular, Examples 4 to 6 contain a roasted grain mixture. It can be seen that preference is further improved.

On the other hand, in the case of Comparative Example 3, it can be seen that the particle size of the grain mixture was too large and the texture was very low.

In addition, the water solubility of the protein shake powder prepared through Examples 1 to 6 and Comparative Examples 1 to 3 was measured and shown in Table 2 below.

{However, the water solubility of the protein shake powder is determined by mixing 100 g of the protein shake powder with 150 mL of purified water and stirring at a speed of 150 to 1000 rpm for 30 seconds to prepare the mixture, and then visually checking whether lumps are formed. used.

◎: Large amount of lumps generated, ○: Partial chunks generated, ×: No chunks generated}

<Table 2>

As shown in Table 2, it can be seen that the protein shake powder prepared through Examples 1 to 6 of the present invention exhibits excellent water solubility.

On the other hand, it can be seen that the protein shake powder prepared in Comparative Example 2 had low water solubility due to agglomeration due to the grain mixture having an excessively small particle size.

Therefore, the powder composition for protein shake containing mugwort and barley sprouts according to the present invention is rich in various nutrients and not only shows excellent water solubility and preference, but also provides a protein shake that improves constitution and reduces body fat. .

Claims (5)

100 parts by weight of mugwort, 70 to 75 parts by weight of barley sprout mixture, 70 to 75 parts by weight of chicken breast, 90 to 110 parts by weight of soy protein isolate, 65 to 70 parts by weight of whey protein, 85 to 90 parts by weight of vegetable cream, vitamin and mineral mixture 4 to 5 parts by weight of formulation, 10 to 15 parts by weight of vitamin mixture, 10 to 15 parts by weight of thickener, 10 to 15 parts by weight of collagen, 10 to 15 parts by weight of lactic acid bacteria mixture, 90 to 110 parts by weight of natural sweetener, 110 to 120 parts by weight of grain mixture. parts by weight and 120 to 130 parts by weight of indigestible maltodextrin,
The sprout barley mixture is made by mixing 40 to 60% by weight of fermented sprout barley with 40 to 60% by weight of sprout barley powder,
The fermented sprout barley is sterilized by heating the mixture prepared by mixing 4 to 6 parts by weight of sprout barley powder with 100 parts by weight of purified water by heating at a temperature of 115 to 125 ° C. for 10 to 20 minutes, and then 100 parts by weight of the sterilized mixture is added with lactobacillus. It is manufactured by inoculating 0.5 to 1.5 parts by weight of Bacillus bulgaricus or Streptococcus thermophilus and fermenting for 70 to 75 hours at a temperature of 35 to 45 ° C.
The vitamin mixture consists of 100 parts by weight of vitamin C, 8 to 12 parts by weight of vitamin A, 75 to 85 parts by weight of vitamin B ₁ , 55 to 65 parts by weight of vitamin B ₂ , and 25 to 35 parts by weight of vitamin E,
The natural sweetener consists of 100 parts by weight of glucose, 55 to 60 parts by weight of D-xylose, and 2.5 to 3 parts by weight of steviol glycoside,
The grain mixture is made of brown rice, black rice, non-glutinous rice, barley, corn, oats, and white beans, and is prepared by roasting at a temperature of 160 to 200 ° C. for 4 to 6 minutes and then grinding to a particle size of 0.01 to 0.1 millimeter. Powder composition for protein shake containing mugwort and sprouted barley. delete delete delete delete