KR20150087626A - A manufacturing method and the usage of water solubility granuled fermented bean - Google Patents

Abstract

The present invention relates to a method for obtaining fermented bean powder with water soluble structure and using the same for a fermented food, which can be effectively used as an energy source without damage to an energy source of bean provided as natural source, when obtaining fermented bean with a fermentation process introduced to a bean raw material. The present invention relates to a method for using fermented bean, which can be used as an energy source without damage to an energy source of bean by obtaining fermented bean raw material powder as granular powder, mixing with another diluting agent, and packing as powder or tablet through a manufacturing process, and which comprises″ a first step for obtaining concentrate as cooling at room temperature after washing foreign substance such as dust, soil, etc., on the surface of raw material bean and putting in the 1.-5-2 times water weight of the bean weight, in a processing method of a bean raw material; a second step for obtaining a fermented concentrate in the pH range of 3-3.5 as putting vegetable spawn in the concentrate solution and fermenting and aging at room temperature; a third step for obtaining granular powder as drying after mixing 90±5 parts by weight of the ferment concentrate solution and 10±5 parts by weight of vegetable dextrin.

Description

Technical Field [0001] The present invention relates to a method for processing fermented soybeans obtained by fermenting soybean to obtain a water-soluble granular powder,

The present invention relates to a method for processing a granular powder, which is provided as a fermented food through a fermentation process from a soybean containing a large amount of active ingredients such as vegetable protein and dietary fiber, and a method of using the granular powder.

Our ancestors have been eating fermented soybeans, soy sauce, and kochujang since it has been difficult to eat because it has been smoked by eating soybeans since olden days. The soybeans are not easily digested, so they show a digestibility of 20 ~ 30% It is a symptom of excretion, so it was processed by using tofu or the like.

In recent years, as the science and technology has been developed, the intrinsic components of plants have been revealed. In particular, soybean protein supplies most of the protein needed by humans and is a major source of cheaper and higher quality vegetable protein. It contains eggs, dairy products, , The vegetable protein obtained from soybeans has no saturated fatty acid or cholesterol which can cause a circulatory system disease such as atherosclerosis and hypertension. Therefore, the FDA of the US says, "If 25 g of soy protein is consumed per day, coronary artery disease is prevented" To be used in soy products.

Recent studies have shown that osteoporosis can be accelerated if an animal protein is consumed more than necessary, and more than 50% of the calcium in the animal protein ingestion group is excreted through the urine.

However, unlike animal protein, soy protein has a balance of about 20 kinds of high quality amino acid, and compared with high protein foods such as white rice, beef, milk, and egg, the balance of essential amino acid content of soybean Table 1 shows the results of the analysis.

[Table 1] Essential amino acid composition table included in soybean

Standard configuration
 Name [Unit: mg]  bean  White rice  beef  milk  egg Isoleucine
(isoleucine)  270  336  322   327  407  Leucine  306  482   535  512   626 Lysine  270  395  236   546  496 Phenylalanine  180  309  307  257  309 Methionine
(methionine)  144   84  142  155  156 Threonine
(threonine)  180  246   241  276  294 Tryptophan
(trptophan)  90  86  65  73  90 Valine  270  328  415  347  438 Proteinaceous  100  73  72  83  78

The present invention is to find a method for producing a granular powder containing vegetable protein and fiber from soybean and a use thereof.

Protein is the main energy source next to carbohydrates and lipids, proteins are provided by both animal foods (meat, fish, turbulence, dairy) and vegetable foods (cereals, legumes, etc.), and most people have daily food intake Of the protein in the range of 15% to 30%.

However, the protein ingested by humans is about 70% animal-derived protein and the vegetable protein is consumed by about 30%. Recently, the foods that people eat are too high in lipid, saturated fatty acid and sugars, In the case of overdose, the amino acid constituting the protein is converted or oxidized to carbohydrates or fats. In particular, the excessive intake of animal proteins leads to the real risk of amino acid oxidation and conversion, and that foods with high animal protein content are lipid and saturated It is reported that fatty acid content is high, which causes obesity, increases cardiovascular disease and causes various cancers.

EBS documentary broadcast on January 17, 2014 <Only one district> Milk, cow's milk "> A program that deals with the pros and cons of milk hazards in the profession pointed out that affluent disease became popular in America today, Milk and milk products are not suitable for human beings, milk is a typical cause of allergenic food, atopy, rhinitis and other allergies, including harmful milk components and milk allergies can cause death or school meals It has been shocked that an elementary school student who could not wake up to 10 months after eating curry with milk added was reported.

Beans are rich in protein and dietary fiber, and are popular as a well-known diet food as well-bing food. Saponin contained in beans has cholesterol-lowering effect. Isoflavone has estrogen-like action, which is a female hormone. In recent years it has been attracting attention as a healing food food. So, instead of steak made with meat in a preference for vegetable protein than meat protein, bean steak or bean pork gas instead of beef steak or bean pork gas is used to lower the calories and get healthy. Are attracting new attention.

Background Art [0002] As a prior art of protein-related processed foodstuffs, Patent No. 0982069 discloses a process for producing a protein composition having aligned protein fibers, which comprises applying a pressure of from 90 to 150 DEG C and a pressure of from 500 psig to 1500 psig (gauge pressure of 3447 kPa to 10342 kPa) Lt; / RTI &gt; to produce structured protein protein products with an average shear strength of at least 2000 grams and an average shred characterization of at least 17 weight percent. &Lt; RTI ID = 0.0 &gt; A method of making a meat composition is disclosed.

Japanese Patent No. 0375250 discloses a method for obtaining a tofu hamburger made from tofu made with purified water to obtain a tofu hamburger and olive oil having a high content of agar-unsaturated fatty acid rich in dietary fiber, ) Hamburger bread and brown sauce made by kneading mugwort, kelp, chestnut, chestnut, pine leaf, green tea, ginseng, mulberry leaf, A hamburger sauce prepared by using mushrooms and four kinds of green peppers as main ingredients, and other vegetable ingredients and olive oil, as well as palatability of tofu hamburgers having various biocontrol functions as well as palatability.

In addition, as disclosed in Korean Patent Publication No. 080699, fermented soybean curd produced from soybean is firstly fermented with a microorganism producing gamma-polyglutamic acid, followed by secondary fermentation with fermenting microorganism In the method of making the fermented tofu, soybean which is washed well foreign matter such as dust and soil adhered to the surface of soybeans is immersed in water, and soybeans are supplied to a grinder together with water to be pulverized A step of heating the soybean juice to boil the soybean juice and filtering the boiled soybean juice to make soybean juice having the soybean curd juice separated from the soybean juice by separating the soybean juice with water and insoluble saccharides and adding gamma-polyglutamic acid The fermented soybean juice is firstly fermented by the fermenting microorganism to produce fermented soybean juice, and the fermented soybean juice is mixed with the additives and homogenized. A method of making a freshly fermented tofu while keeping the freshly fermented tofu in which the microorganism is living, is kept in a refrigerated state.

In addition, Korean Patent No. 0664480 discloses a method for preparing a functional starch for high-protein diets that can be used as a dietary supplement, nutritional remedy, and regulator by using various types of cereal grains in water or milk, The present invention provides a method of providing an alcoholic beverage that can be consumed in beverages such as water, milk, and vinegars. In order to obtain a powdered functional wire, 10% of roasted barley is used. 13% of one selected from rice, rice, and white rice; 12% of burdens or snacks; Black soybean dried 11%; Yellow bean dried 11%; 0.5% roasted in white sesame seeds; Black sesame roasted 0.5%; Yulmu 1%; Corn roasted 3%; Glutinous rice 13%; 1% dried seaweed; 3% lyophilized onion; 2% pumpkin dried; Dried shiitake mushrooms 2%; 1% dried kelp; Dried anchovy 2%; Potato dried 1%; 1% green tea powder; 2% freeze-dried tofu; 1% dried potatoes; Dried 1%; Red bean dried 1%; 2% dried carrots; Dried mugwort 1%; Spinach dried 1%; Cabbage Dried 1%; 1% kale dried; 1% of fresh celery dried; A high-functionality functional wire made by stirring the powders evenly.

However, the technology disclosed in the above-mentioned References 1 and 2 is an attempt to obtain a protein structure similar to a soybean, or a technique to partially obtain vegetable protein and fiber obtained from soybean, Quot; is not a technique, quoted invention 3 is a technique that is used by our ancestors to obtain tofu using a bean ingredient, and a method of obtaining tofu and edible is one third of the raw beans used, If the calories are compared, the beans are based on 100g of 391kcal, and the tofu is 79kcal based on 100g. It is reported that 81kcal of 100g is based on 100g of tofu. It is only 55.3kcal In terms of won, 391 - 55.3 = 335.7 kcal, which is a waste method, 4 technology is basically a good digestion from the top of the roasted grains is not easy to digest from the various processes obtained through various processing methods that are not well soluble in milk and water and the amount of digestible in the body Little is pointed out as a problem.

The fermentation process of soybean material is introduced into the fermented soybean so that the energy source of soybeans can be used as a useful energy source for the human body without being damaged. When the fermented soybean is obtained, the fermented soybean powder having a water- It is an invention that started with the task to use for food.

The present invention relates to a process for processing fermented soybeans obtained by fermenting / aging a plant seed bacterium when fermenting a soybean raw material so as to utilize a soybean raw material as a useful energy source to obtain a water-soluble granular powder, The present invention has an object to provide a method of using fermented soybeans which utilizes all the available energy sources of soybeans by being packaged in powder or tablets.

The technical idea of the present invention is that the conventional method of taking soy beans does not extinguish most of the contents of the soybeans even though the soybeans are roasted and grinded, showing a digestibility of about 20 to 30% and discharging the remainder to the outside of the body. In order to absorb as much energy as possible into the body as a useful energy source, fermented soybeans are obtained through a special fermentation process to make them water-soluble and applied as a means of increasing the absorption rate of the body. It is an invention of a technical idea.

The method of processing the soybean raw material disclosed in the present invention is characterized in that the foreign matter such as dust and soil adhering to the surface of the raw soybean is washed and water of 1.5 to 2 times the weight of the soybean is poured and heated to 80 to 110 ° C A first step of cooling the beans to room temperature and obtaining a bean pulverized liquid with no lumps by using a grinding apparatus such as a grinder, mill or millstone, and a step of adding vegetable seeds to the soybean pulverizing liquid, A second step of obtaining a fermented concentrate in the range of 3.5 to 4.0; and a third step of mixing 90 ± 5 parts by weight of the fermentation concentrate and 10 ± 5 parts by weight of edible fillers (dextrin and rice flour) The present invention has been accomplished by confirming that the object of the present invention can be achieved through the constitution including the process.

In the third step of the processing method, 90 ± 5 parts by weight of ethyl alcohol having a purity of 95% or more and 10 ± 5 parts by weight of water may be mixed and adjusted to have a particle size in the range of 0.1 to 3.0 mm.

In addition, the present invention is a method of using a fermented soybean raw material to utilize a soybean raw material as a useful energy source, and it is a method of cleaning a foreign matter such as dust and soil adhering to the surface of a raw soybean, A step of pouring and heating to a temperature of 80 to 100 ° C, followed by cooling to room temperature to obtain a bean pulverized liquid in a killed state, and a step of fermenting and aging the bean pulp at room temperature, A second step of obtaining a fermented concentrate, a third step of mixing 90 ± 5 parts by weight of the fermented concentrate and 10 ± 5 parts by weight of edible fillers such as dextrin, followed by drying to obtain a granular powder, ± 10 parts by weight of glucose, 20 ± 5 parts by weight of glucose and 10 ± 5 parts by weight of magnesium, and then packaged in tablet form using a tableting machine, or the granulated powder contains germinated fermented rice bran powderIt can be provided immersed in the (散劑).

 Hereinafter, embodiments in which the technical idea of the present invention is specifically embodied will be described in more detail by showing manufacturing examples of the invention on the basis of detailed description for carrying out the following invention.

In the present invention, in the method of using natural soybean, the production of bean and wheat from soybeans in conventional tofu production process or soybean milk processing method, the amount of rain and sludge was 30 to 40% All of which are water-soluble without any discarded portion, and thus have the effect of providing a vegetable protein which can be utilized as an energy source useful for the human body.

The vegetable protein of the fermented soybean provided in the present invention has no saturated fatty acid or cholesterol which can cause a circulatory mechanical disease such as atherosclerosis and hypertension. Therefore, the FDA of the US provides' 25g of soy protein to prevent coronary artery disease It is effective to implement a horse, and the raw material to be used is already fed from the outside and supplied on the plant, so that it is applied so as not to be burdened with digestion at all.

In addition, the water-soluble granular powder provided herein is mixed with other excipients, vitamins and the like to be packaged in powders or tablets. Thus, in a busy morning, It can be applied to get a diet effect in the form of drinking and easy to substitute for meals. It can be applied not only to improve constipation but also to weak people suffering from various diseases. Granular powder and vitamins and nutrients in a certain proportion of the tablets are provided as a special place and time without any limitations can be taken anytime is a highly usable invention.

1: Manufacturing process diagram for obtaining a fermented soybean raw material powder in the present invention

Before describing the embodiments of the invention for implementing the technical idea of the present application, the terms or words used in the specification or claims of the present application should not be construed as limited to ordinary or dictionary terms, The scope of protection of the present invention should be construed in accordance with the technical idea of the present invention and the examples described in this specification are only the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention , It is to be understood that various equivalents and modifications may be substituted for those at the time of the present application.

In addition, the embodiments described below describe the best modes that have been found through numerous trial errors, and the ranges indicating the upper and lower limits of the numerical values are intended to achieve the purpose desired by the inventor when the upper and lower limits of the numerical values are exceeded It should be recognized that it is a fixed number.

Hereinafter, an embodiment in which the technical idea of the present invention is implemented will be described with reference to manufacturing examples.

Production Example (1) for obtaining seeds from natural plant material

The inventor of the present invention intends to carry out a fermentation process by obtaining seeds from a natural plant material as means for obtaining fermented soybeans provided herein.

The seeds to be used in the present invention are the fruits of the pear tree, which are grown from the pear blossom early in the fruit with solid fruit, leaving about one-tenth of the fruit, and lay the agar that is deceiving the rest on the bottom of the ceramic pot (jar) After about 20 days of aging at a low temperature of ~ 20 ° C and covering the top with cottonseed, the seedlings stick to the bottom of the cottonseed after about a week. This can be used as an aggrecan (1a) .

The above-mentioned vegetable seedlings can be obtained by aging rice straw and rice, which are obtained through rice straw, in a low-temperature atmosphere at about 18 to 20 ° C for 20 to 40 days, It was found that the seedlings stuck to the bottom at shallowly. The straw was used as the rice straw seedlings (1b).

Preparation Example 2 of fermented soybean (2)

After washing the foreign materials such as dust and soil attached to the surface of soybean raw beans, 80 ℓ of water was poured into 10 Kg of soybeans, and it was called for about 8 ~ 10 hours. Then, it was transferred to a cauldron and heated to 90 ~ 100 After boiling, the mixture was cooled to room temperature, and 22.5 Kg of bean pulverized liquid having a solid content of about 50 ± 10% was obtained by injecting water into the grinder mill pulverizer together with water such as boiled soybeans.

To 22.5 Kg of the bean pulverized liquid was added 2-3 g of the rice straw vegetable seed obtained in the above Preparation Example (1) and fermented in a fermentation and aging chamber maintained at 35 to 40 ° C for about one week to obtain a fermented concentrate &Lt; / RTI &gt;

1 Kg of dextrin is mixed with 10 kg of the fermented concentrate as a vegetable filler and the mixture is homogenized at a pressure of about 150 to 180 kg / cm 2 in a homogenizer to obtain a working powder and dry the working powder. A process solvent obtained by mixing 10% by weight of ethyl alcohol and 90% by weight of a purity of 95% or more as a means for achieving the grain size of the range, spraying the processing solvent to the processing powder, and spraying high temperature hot air in the range of 150 to 190 캜, The granular powder was obtained by controlling the particle size to have a particle size ranging from 0.3 to 3.0 mm.

The fermented soybean raw material powder can be obtained as a granular powder.

Fermented brown rice powder Production Example (3)

After pouring 20 liters of water into 10 Kg of domestic brown rice and boiling it for about 6 hours, it is transferred to a cauldron, heated to 90 ~ 100, cooled to room temperature, and water mixed with brown rice and weigh And 20.5 Kg of brown rice powder was obtained.

5 g of the rice straw vegetable seed obtained in the above Production Example (1) was added to 20.5 Kg of the brown rice powder and fermented in a fermentation and aging chamber maintained at 30 to 35 ° C for about 20 days to obtain a brown rice fermented concentrate having a pH of 3.5 to 4.0 .

10 Kg of the brown rice fermented concentrate was mixed with 1 Kg of vegetable dextrin to obtain a working powder. The working powder was mixed with 95% by weight of purity 95% by weight of ethyl alcohol and 10 by weight of water to obtain a working solvent, sprayed on the working powder and atomized, Was adjusted to have a particle size in the range of 0.3 to 3.0 mm to obtain a granulated powder of fermented brown rice.

Example of processed food production (4)

The applicant mixed the granular powder obtained in the fermented soybean preparation example (2) and the fermented brown rice powder obtained from the preparation example (3) in a ratio of 3 parts by weight of soybean granule powder 7: fermented brown rice powder, (D **), it is confirmed that it is about 17Kcal when it is provided as a bag pack type, and it is confirmed that the amount of the brown organic enzyme product and the imported acid The sensory evaluation was performed on the taste, smell, texture, and solubility of milk compared to the Herbalife product to show the best (⊚), good (∘), normal (△), and bad (▽) The results are shown in Table 2.

 division The health supplements produced in Example (4)  Third party (D) products  Third party (H) products  flavor   ○  ○   ○  Solubility in milk  ◎  ▽  ○  Scent  ◎  △  ▽  Texture  ◎  ○   ○

The results shown in the above Table 4 indicate that both aroma and texture are best evaluated, and that the solubility in milk and water is also excellent.

Experiments on ingestion effects on products obtained from the processed food production example (4)

The Applicant has made the processed food (1) in such a composition that the soybean fermentation granule type powder and the fermented brown rice powder are mixed in the weight ratio of 7: 3, and the adult male and female each 10 persons, (1) of the processed food (1) in 500 ml of milk and slowly ingested, the results were as follows. As a diet effect, we tried to verify the effect of abdominal fat reduction (waist circumference) after ingesting for 4 weeks. As a result, The results are shown in Table 3 below. The results are shown in Table 3 below.

 division  Before taking (waist, inch, inch)   After taking (waist, inch, inch)  Male 10 Average  36.5  34.2  Female 10 average  33.3  31.6

In addition, as a result of checking diet improvement effect and improvement of constipation among the subjects, 5 out of 10 men responded that constipation symptoms were improved in men, and 6 out of 10 women had no constipation symptoms In the case of excluding two men and two women as a person, the effect of the processed food (1) disclosed in the present invention on the symptoms of constipation can be confirmed.

The Applicant also mixed 2 kg of glucose and 1 kg of edible Mg into 7 kg of fermented soybean granule type powder obtained in Preparation Example (2) in order to supply the fermented soybean processed food disclosed in the present application as a formulation that can be taken in an office or any place (2) processed tablets (2) in the form of tablets (1.5g). When you feel an empty stomach in the office without being restricted by space, you can apply one or two candies In order to obtain tablets processed foods (2), granular powder is not easily tableted. Therefore, magnesium is used as a filler to facilitate tableting by tableting, In addition, when it is provided only with granular powder, it does not have sweetness. Therefore, it is preferable to add glucose in a proportion of 20 to 30% by weight of the granular powder to increase the sweetness and texture It could be applied to a configuration.

Also, in the method of using soybean fermentation granule powder obtained in the present invention, soybean fermentation granule powder and fermented brown rice powder are provided in a mixed ratio of 7: 3 by weight in the processed food (1) It is possible to use the edible raw materials used in the health supplement foods to be used and to use the fermented rice bran powder (rice bran powder instead of 30 10 parts by weight of the brown rice fermentation powder used in the processed food (1) (3) was prepared in a composition of 30 ± 10 parts by weight by mixing the powders blended at a mixing ratio of 5: 5 and the powder of catechol at 30 ± 10 parts by weight And the solubility in flavor, aroma, texture and milk compared to the brown rice organic enzyme product and the Herbalife product, which are supplied as a 5 g packaged product by a third party (D **) The results of the sensory evaluation were as shown in Table 4 as the best (⊚), good (◯), normal (△), and not good (∇)

 division Health supplements made from processed foods (3)  Third party (D) products  Third party (H) products  flavor  ◎  ○   ○  Solubility in milk  ○  ▽  ○  Scent  ○  △  ▽  Texture  ◎  ○   ○

The results shown in Table 4 indicate that both the taste and texture are best evaluated and the solubility in milk and water is slightly lowered to 2 to 3 minutes. I could confirm.

FIG. 1 shows a manufacturing process diagram for obtaining a fermented soybean raw material powder to which the technical idea of the present application is applied. In FIG. 1, the raw material selection and washing process is a process of purchasing, Is a process of precisely weighing raw materials such as soybeans and brown rice and putting them in a tank, adding 8 to 10 times the weight of the raw material, and immersing it for 8 to 10 hours to soften the raw material.

The pulverization process is applied as a process for increasing the fermentation effect for a short period of time by pulverizing and using the softened raw material through the immersion process. In the fermentation process, the softened raw material is placed in a fermentation tank, The fermentation process is performed for 10 days. When fermentation contents reach pH 3 ~ 4, the fermentation broth is concentrated under reduced pressure to obtain soybean fermentation concentrate so that the solid content reaches 55 ± 5%.

In the mixing process, soybean fermentation concentrate and dextrin are mixed and homogenized at a pressure of about 150 to 180 Kg / cm 2 in a homogenizer to obtain a working powder, and the working powder is dried and cooled. As the soybean fermentation concentrate, rice flour The reason for using dextrin or edible filler is to increase the solid content ratio to smooth the particle size of the processed powder. It is also possible to use rice flour as vegetable dextrin, or to use rice bran as a filler to ferment And the fermented rice bran powder obtained by mixing the soybean fermentation concentrate 9 ± 0.5 and dextrin or edible filler at a ratio of 1 ± 0.5 is used to dry and cool the processed powder, , A processing solvent mixed with 95% by weight of purity, ethyl alcohol of 90% and 10 parts by weight of water is obtained, and a working solvent is added to the working powder The powder is sprayed with high temperature hot air in the range of 150 to 190 DEG C to adjust the particle size of the processed powder to have a particle size in the range of 0.3 to 3.0 mm and the granulated powder having the desired particle size can be obtained through the cooling process.

The products of the granular powder are analyzed and subjected to a suitable inspection process according to the standard specification and precisely weighed by an electronic scale to be packed in 1kg, 5kg, 10kg, 20kg unit or in 1 ~ 2g unit, Or may be applied as a tablet or a composition packaged in a powder of 5g or 10g.

FIG. 1 is a view showing a production process for obtaining a fermented soybean meal powder to which the technical idea of the present application is applied, and a separate reference numeral is not used, and a separate reference numeral is not necessary.

Claims (6)

A method of processing a fermented soybean material for utilizing a soybean raw material as a useful energy source,
After washing the foreign matter such as dust and soil adhering to the surface of the raw soybeans, water having a weight 1.5 to 2 times the weight of the soybeans is poured, heated to 80 to 110 ° C, cooled and pulverized to obtain a soybean powder solution Stage 1;
A second step of adding a vegetable strain to the soybean powder and fermenting and aging at a room temperature to obtain a fermented concentrate having a pH of 3.5 to 4.0;
A third step of mixing 90 ± 5 parts by weight of the fermented concentrate with 10 ± 5 parts by weight of an edible filler and drying the mixture to obtain a granular powder;
&Lt; / RTI &gt; wherein the process comprises the steps of: The method according to claim 1,
Wherein in step (3), 10 ± 5 parts by weight of water is mixed with 90 ± 5 parts by weight of ethyl alcohol to adjust the particle size to a particle size ranging from 0.3 to 3.0 mm. A method of using a fermented soybean raw material for utilizing a soybean raw material as a useful energy source,
After thoroughly washing foreign matter such as dust and soil adhering to the surface of the raw beans, water having a weight of 1.5 to 2 times the weight of the soybean is poured and heated to 80 to 100 ° C, followed by pulverization and cooling to obtain a soybean powder solution. step;
A second step of adding a vegetable strain to the soybean powder and fermenting and aging at a room temperature to obtain a fermented concentrate having a pH of 3.5 to 4.0;
A third step of mixing 90 ± 5 parts by weight of the fermented concentrate and 10 ± 5 parts by weight of filler with edible fillers and drying to obtain soybean granule type powder;
A fourth step in which the fermented soybean granule type powder is mixed with other food processing raw materials and is provided as a powder or a tablet;
&Lt; RTI ID = 0.0 &gt; 1. &Lt; / RTI &gt; The method of claim 3,
Wherein the application of the fourth step is such that 20 ± 5 parts by weight of glucose and 10 ± 5 parts by weight of magnesium are applied to 70 ± 10 parts by weight of fermented soybean granule type powder and processed into tablets. Usage of raw materials. The method of claim 3,
Wherein the application of the fourth step is such that 70 ± 10 parts by weight of the fermented soybean granule type powder is mixed with the brown rice fermentation powder at a ratio of 30 ± 10 parts by weight to be processed into a powder, . 6. The method of claim 5,
Wherein the mixed powder of the fermented rice bran powder and the chitosan powder is mixed at a rate of 30 10 parts by weight in the application of the fourth step in place of the brown rice fermentation powder.

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