KR20170072003A

KR20170072003A - Method of manufacturing a fermented food that can help diabetes using the Hordeum vulgare L. and fermented food that has been produced by it

Info

Publication number: KR20170072003A
Application number: KR1020150180316A
Authority: KR
Inventors: 최인정; 김구환
Original assignee: 주식회사 미싹바이오
Priority date: 2015-12-16
Filing date: 2015-12-16
Publication date: 2017-06-26
Also published as: KR101883154B1

Abstract

The present invention relates to a fermented food preparation method for helping diabetes by using barnyard grass barley and a fermented food product prepared by the method, and more particularly to a fermented food product comprising a mixture of green tea, herb and drinking water in a ratio of 1.5 to 3: 0.5 to 1.5: A ratio of 1.5 to 3: 0.9 to 1.2: 0.01 to 0.05 to the weight of the extract, the fermentation broth and the fermentation broth of the fermentation broth prepared by the first step, A second step of fermenting the fermented product at a temperature of 55 ° C, a third step of mixing and kneading the fermented product fermented by the second step with a white rice barley powder at a ratio of 1.5-3: 0.7-1.5 by weight, And a fifth step of drying the formulation prepared by the fourth step and the fourth step in which the kneaded product is kneaded by means of a spinning mill or a powdered spinning mill. The present invention relates to a fermented food manufacturing method and fermented food produced thereby.
Also, the fermented food prepared according to the present invention is prepared by using barnyard grass, including green tea and herb, and is useful not only for consumers having diseases such as diabetes, but also for dietary fiber, Prevention, and suppression of blood sugar.
In addition, even if the fermented food is prepared for a long period of time, it has an effect of controlling blood sugar without imposing a burden on the human body, thereby improving the satisfaction of consumers who have diseases such as diabetes.

Description

FIELD OF THE INVENTION The present invention relates to a method for producing fermented food useful for diabetes using fermented barley, and fermented food produced by the fermented food.

The present invention relates to a fermented food preparation method for helping diabetes by using barnyard grass barley and a fermented food product prepared by the method, and more particularly to a fermented food product comprising a mixture of green tea, herb and drinking water in a ratio of 1.5 to 3: 0.5 to 1.5: A ratio of 1.5 to 3: 0.9 to 1.2: 0.01 to 0.05 to the weight of the extract, the fermentation broth and the fermentation broth of the fermentation broth prepared by the first step, A second step of fermenting the fermented product at a temperature of 55 ° C, a third step of mixing and kneading the fermented product fermented by the second step with a white rice barley powder at a ratio of 1.5-3: 0.7-1.5 by weight, And a fifth step of drying the formulation prepared by the fourth step and the fourth step in which the kneaded product is kneaded by means of a spinning mill or a powdered spinning mill. The present invention relates to a fermented food manufacturing method and fermented food produced thereby.

Diabetes mellitus is a disease in which insulin is not secreted, leading to elevated blood sugar. There are type 1 diabetes mellitus and congenital type 2 diabetes mellitus. Type 2 diabetes accounts for more than 95% of diabetic patients in Korea. In the current trend, the World Health Organization expects diabetic patients to soar to 2,919 million people by 2025.

Diabetes is a disease in which glucose, which is used as an energy source of the human body, is insufficiently or insufficiently used when it is absorbed into blood cells, resulting in accumulation of glucose in the blood and excretion into the urine. Diabetes mellitus is diagnosed if the blood glucose level measured after fasting for 8 hours is 126 ㎎ / dl or more or blood sugar is 200 ㎎ / dl or more after 2 hours of oral glucose tolerance test.

The cause of diabetes has not yet been clearly identified, but genetic factors play a significant role, and acquired factors are also important, including obesity, stress, lack of exercise, and irregular eating. Overeating, excessive stress, and lack of exercise result in diabetes.

Diabetes is a therapeutic goal to prevent complications such as diabetic retinopathy, diabetic peripheral neuropathy, diabetic kidney disease, and gestational diabetes. There are various treatment methods such as pharmacotherapy and exercise, weight control, and diet. There are many ways to help with treatment, but diabetes can not be cured with metabolic diseases.

Hordeum vulsare L. SMS 1981SUS) was cultivated in a high-quality premix at the Honam Agricultural Experiment Station and cultivated with a hybrid number of HB8101 by artificially crossing radish No. 9 and Yonezawamochi It was designated as a recommended variety in 1994 after the regional adaptation test.

The content of barley rice is 9.5 ~ 11.8% for protein, 1.1 ~ 1.2% for fat, higher than rice, saccharin is about 77%, less than 81.6% of rice, but fiber is much more barley. Barley contains a large amount of dietary fiber, five times that of flour and 16 times that of rice. Water soluble dietary fiber, which is known to lower cholesterol content, is more abundant than any other food. However, the barley is not completely removed from the barnacles like rice, there is a deep valley in the center of the barley egg, and there is a lot of fiber left there, giving a rough texture to the food. Generally, barley is rougher than rice and water does not penetrate well, so it takes a long time to learn.

Nutrically important minerals contained in barley include calcium, phosphorus, iron, sodium, potassium and the like, which are contained at 30 mg%, 190 mg%, 3 mg%, 1.9 mg% and 237 mg%, respectively. In particular, the content of calcium and iron, which are generally insufficient for Koreans, is 8 times and 5 times higher than rice, respectively. Vitamin B1, vitamin B2 and niacin are important as the vitamins contained in barley. They contain 1.5 to 2 times more than rice, and the vitamins contained in the barley are different from those of rice. So that the loss is comparatively small even though it is transformed.

It has also been reported that polyphenol compounds contained in barley have immunoenhancement and antiallergic effects. Polyphenol compounds have the ability to eliminate active oxygen, which is known to be harmful to human body, and excellent antioxidant ability. Such natural antioxidants are important factors in reducing adult diseases associated with aging when regular doses of appropriate amounts are ingested. Barley contains trace amounts of tocotrienols, which inhibit the synthesis of cholesterol, although in trace amounts, and barley starch and dietary fiber have components that inhibit the rise in blood pressure, so barley helps control blood pressure.

Barley contains more than 10% of dietary fiber, much more than white rice, and is an important food source for dietary fiber. Insoluble dietary fiber absorbs a lot of water when it passes through the digestive tract, thereby increasing the volume of the stool and shortening the intestinal transit time, while the water-soluble dietary fiber has a cholesterol lowering effect and improved environment of intestinal flora And so on. Barley contains beta-glucan, one of the water-soluble dietary fibers, much more than other grains, and contains nutrients that are easily absorbed through small intestine such as starch, protein, and lipid in the small intestine. It is a desirable food for diabetic or obesity patients by delaying digestion and absorption by physically interfering. Barley is effective in the diet because it is difficult to become an energy source in the body.

In addition, diabetic patients have an effect of significantly inhibiting blood glucose. Beta Glucan, a sticky, water soluble dietary fiber, inhibits the uptake of nutrients in the small intestine and prevents the absorption of bile acids and lipids as well as inhibiting the synthesis of cholesterol. Dietary fiber is effective for obesity and diabetes because dietary fiber is difficult to be an energy source, it partially inhibits the digestion and absorption of nutrients that are other energy sources, promotes the secretion of saliva and gastric juice, and gives fullness. In addition, dietary fiber slows the passage of food to the stomach and small intestine, slowing the absorption of sugar and fat, and inhibiting the rise of insulin, glucose, and triglycerides in the blood. This is a comprehensive effect of dietary fiber intake, Decrease in body weight, decrease in body fat, and the like.

Accordingly, conventional techniques using barley or barley have been proposed.

Korean Patent Registration No. 10-0811066 (health functional food composition for diabetic relief and improvement comprising fermented mixed grains as an active ingredient) contains mixed grains including black rice, brown rice, corn, barley, whole wheat, Fermented mixed grains prepared by fermentation, and food-acceptable food additives. The present invention relates to a health food composition for diabetic relief and improvement, which is disclosed in Korean Patent Publication No. 10-2013-0065131 The present invention relates to a method for producing a tea using the same, and to a method of using the same as a raw material for non-tea, And a method for producing the same), a mixture is obtained by mixing butter, saccharide, salt, egg, roasted soybean flour, barley powder, And a method for manufacturing an energy bar using a fermented barley is disclosed in Korean Patent Laid-Open No. 10-2015-0096106 (a method for producing an energy bar using fermented barley). The fermented fermented barley is expanded to produce expanded fermented barley flakes, And a method for preparing a kneaded product by adding a barley powder, a fermented barley flour, a saccharide and a material to the kneaded product, and then kneading the kneaded product into an oven to produce a barley barley energy bar.

The above-mentioned conventional invention is not suitable for utilizing water-soluble dietary fibers of white rice barley which is helpful for diabetes, and it is developed as food such as tea or soup flakes, and has a little function to help diabetes.

In addition, the conventional invention does not ferment using only barley barley but ferment various kinds of cereals, so that it is difficult to utilize the water-soluble dietary fiber contained in the barley barley as much as possible.

KR 10-0811066 B1 (2008.02.29) KR 10-2013-0065131 A (2013.06.19) KR 10-2014-0057424 A (2014.05.13) KR 10-2015-0096106E (2015.08.24)

In order to solve the above-mentioned problem, the fermented food according to the present invention is prepared by preparing a fermented food in the form of pellets or powder using a fermented barley having a high content of water-soluble dietary fiber for lowering the content of cholesterol, The purpose of the present invention is to provide a fermented food product which is easily consumed or stored easily by consumers.

In order to accomplish the above object, the present invention provides a fermented food producing method for helping diabetes using a barnyard grass barley according to the present invention is a method for producing a fermented food product comprising mixing the herb, herb and drinking water at a ratio of 1.5-3: 0.5-1.5: The fermentation broth of the present invention is prepared by mixing the extract prepared in the first step, the fermentation broth and the fermentation broth of the fermentation broth at a ratio of 1.5-3: 0.9-1.2: 0.01-0.05 by weight, A third step of kneading the fermented material fermented by the second step at a ratio of 1.5 to 3: 0.7 to 1.5 with respect to the weight of the fermented barley powder, and kneading the kneaded material by the third step, And a fifth step of drying the formulations prepared by the fourth and fourth steps of preparing the active ingredient in a form of a ring or powder form.

Further, the herb is characterized by using one or more herbicides selected from the group consisting of pomegranate, Angelica keiskei, Rhizophorus koreanum, Maekmoongdong, Lycoris chejuensis, Hwangjeong, Ginseng and Chrysanthemum.

In addition, the above-mentioned fermenting bacteria may be Bacillus subtillus , Saccaromyces cerevisiae , Lactobacillus acidophillus , Lactobacillus brevis or Lactobacillus plantarun Or bifidobacteria comprising one or more of bifidobacteria.

In addition, in the third step, the herbal powder comprising one or more of pomegranate, Angelica keiskei, rhizomes, ginseng, mung bean, hwangjeong, ginseng or chrysanthemum is further prepared to produce a kneaded product.

The fermented food prepared according to the present invention is prepared by using a fermented barley, and it is prepared including green tea and herb, and not only helps a consumer who has a disease such as diabetes, but also is rich in dietary fiber to prevent constipation, , And the effect of inhibiting the rise in blood sugar.

In addition, even if the fermented food is prepared for a long period of time, it has an effect of controlling blood sugar without imposing a burden on the human body, thereby improving the satisfaction of consumers who have diseases such as diabetes.

The present invention relates to a fermented food preparation method for helping diabetes using a fermented barley and a fermented food product produced thereby.

The method of manufacturing a fermented food for helping diabetes using a fermented barley according to the present invention comprises a first step of preparing an extract by mixing hamcho, herb and drinking water at a ratio of 1.5 to 3: 0.5 to 1.5: 3 to 5, A second step of mixing the extract, the fermentation broth and fermentation broth prepared in the first step at a ratio of 1.5 to 3: 0.9 to 1.2: 0.01 to 0.05 by weight to ferment at a temperature of 18 to 55 ° C; A third step of mixing and kneading the fermented material fermented by the second step with the white rice barley powder at a ratio of 1.5 to 3: 0.7 to 1.5 by weight to the kneaded material, and a step of kneading the kneaded material by the third step, And a fifth step of drying the formulation prepared by the fourth step.

The herb is preferably a herb consisting of one or more of pomegranate, Angelica keiskei, Rhodiola, Mammaeongdong, Radix, Hwangjeong, Ginseng or Cheonhwa.

In addition, the above-mentioned fermenting bacteria may be Bacillus subtillus , Saccaromyces cerevisiae , Lactobacillus acidophillus , Lactobacills it is preferable to use lactic acid bacteria or bifid bacteria containing one or more of brevis or Lactobacillus plantarun .

In addition, in the third step, it is preferable to further include a herbal powder made of one or more of pomegranate, Angelica gigas, Rhodiola, Rhododendron, Manganese, Hwangjeong,

1. First step

The first step is a step of mixing the green tea, herbal medicine and drinking water at a ratio of 1.5-3: 0.5-1.5: 3-5 by weight to prepare an extract.

It is preferable that the herb is a herb consisting of one or more of pomegranate, angelica, rhubarb, ginseng, radish, hwangjeong, ginseng or chrysanthemum.

It is preferable to use finely divided forms of the green tea and herb, and the size of the fine powder is not limited, but it is preferably 0.1 to 5 cm, more preferably 1 to 4 cm, 2 ~ 4cm in size and the use of hemp and herb.

It is preferable that the above-mentioned three kinds of green tea plants and herb are mixed with drinking water and put in an extracting machine to obtain an extract.

It is preferable that the above-mentioned three kinds of green tea plants and medicinal herbs and drinking water are mixed and heated at a ratio of 1.5: 3: 0.5 to 1.5: 3 to 5 by weight, more preferably mixed at a ratio of 1: 0.5: 3 by weight, .

The heating temperature is preferably 30-180 minutes at a temperature of 100-125 ° C, and more preferably 120 minutes at a temperature of 100 ° C.

Salicornia herbacea (Salicornia herbacea) is a plant belonging to the genus Liliaceae, and grows to a height of 10 to 30 cm long, with branches branching to each other. The fur is fleshy and plump and has 1-2 stamens and 2 styles. Fruits are fleas and are wrapped in horns and have black seeds. Seawater is a one-year-old herb that grows near the tidal flats and inland saline areas. It grows well in dense environments where salt concentration is high. In May ~ June, the buds plump up and become dark green in July ~ August, then become red in October and become flat and round fruit. Also, it grows in a variety of minerals and salt-rich tidal flats, and its taste is over 90%. Green tea contains many kinds of organic matter useful for the human body and minerals and minerals such as iron, calcium, potassium, magnesium and phosphorus.

The above-mentioned juvenile is the seed of the lotus (Nelumbo nucifera Gaertner) with the water lily and refers to a medicinal herb that has been peeled off the seed coat. The fruit is wrapped in a dark brownish skin, which is called a lunar or stone lacquer. When peeled off, you can see the seeds wrapped in light yellowish brown to reddish brown shells. If you peel off the seeds, you can see the light yellowish white seeds. It is called longevity meat or lotus meat. When you split the seed, it contains a green and a rod shaped lunar core. Prenatal treatments treat hemorrhoids, dehydration, uterine bleeding, sores, anxiety, and anxiety, and contain large amounts of starch, raffinose, protein, fat, carbohydrates and potassium.

The Angelica gigas are warm and tasty, but spicy. The Angelica angustifolia is generally stronger than the Chinese angelica angelica or Angelica gigantosa. The efficacy of Angelicae is due to the blood-producing (blood-clotting) effect of producing blood when blood is scarce. Chinese Angelica or Angelica ginseng root is made from the roots of Angelica ginseng, which is excellent in blood circulation. Angelica ginseng root is made from the root of blood, rather than blood circulation, blood circulation function (动血作用) more excellent, anti-cancer effect and blood pressure lowering effect It is effective. In addition, Angelica pharmacologically promotes the blood flow of the coronary arteries, and has the effect of stimulating red blood cell generation. In addition, there are studies that it is good for habitual constipation, and it is variously used for physiological or postpartum disease, and it inhibits the osteoclast differentiation to prevent loss of bones. Decursinol ingredient has analgesic effect, decursin has anticancer effect, angelan ingredient Have anti-diabetic effects.

It is a medicinal substance made by drying the roots of Rehmannia glutinosa Liboschitz var. Purpurea Makino, which is cylindrical or fusiform, occasionally bent or deformed, and the outer surface is yellowish brown or dark brown, There are rhizome branches and shrubs, and the vagina is easy to bend and the transverse side is light brown, shiny and flat. It is also used to treat skin rashes caused by fever, thirst, osteoporosis, sore throat, blood clots, nosebleeds, and it is known that pharmacological action is hypoglycemic, diarrhea, liver function, antimicrobial action.

The marshmallow is used as a medicinal herb in a herb that is named after the root of the root. Macmun dong is a typical medicine for circulating acne. It is used for dry cough, blood, sputum and seawater caused by dysphagia. It is also used for thirst, noise and constipation caused by lack of weaning. It is used for symptoms and insomnia in which the chest is frustrated due to the damage of the blood, the limbs are not kept still. Pharmacological effects are known to have antioxidant activity, blood flow enhancement, increased cardiac contractility, sedation, immune enhancement, hypoglycemic and antimicrobial action. In addition, the stamen is spindle-shaped, the tip is pointed, the other is a little round, the outer surface is pale yellow, and there are large and small vertical wrinkles. The layer is smooth, soft and slightly translucent and sticky. The center is hard enough to break, .

The yuju has a distinctive bland taste and contains vitamin C which is resistant to heat. Yeoju has a high content of vegetable insulin (P-insulin) and carantin (charantin), and it has an excellent effect on diabetes. Plants Insulin is a kind of peptide that acts like insulin in the human body. It helps to burn the glucose in the liver and prevents the recombination of the sugar in the body, thus reducing the blood sugar level. In addition, Vitamin C is effective for prevention of fatigue and cold by antioxidant effect because 120g of Vitamin C per 100g is contained in 100g. Vitamin C is good for skin health by improving skin troubles, preventing aging, moisturizing and soothing. Yeoju's strong bitter taste is alkaloid material called momordecin, which stimulates the stomach to promote the secretion of digestive juices and stimulates appetite. It has the effect of strengthening stomach and normal functioning of bowel. The saponin-based alkaloid component of myrrh is effective in lowering cholesterol to improve blood pressure, while the beta-carotene ingredient is antioxidant, which is good for improving immunity and eye fatigue, eye drying, and presbyopia. The conjugated linoleic acid component promotes the burning of fat and is effective for dieting, and the rich potassium component activates the diuretic effect to help the discharge of sodium and to eliminate the swelling.

The scallop is the roots of the vinegared yam (Dioscorea japonica) or the mare (Disocorea batatas) belonging to the marlin. Its appearance is circumscribed or uneven, sometimes being cut vertically or horizontally. Outer surface is milky white or yellowish white, and its folded surface is flat, crushed or keratinized and milky. The quality is hard and easy to break. Ingredients contained in starch, mucus, protein, fat, arginine, choline, and diastase are contained in the ingredients. They have no odor, flavor, and warmth. The efficacy of liquorice decreases appetite, and when you are short of refreshing time, take it with liquorice, ginseng, etc. in a month. If you have semen leaking or sweating when you sleep, take it with liquorice juice or mountain juice. Asthma, asthma, and sputum are removed, and symptoms such as petechiae, back and knee ache, wells, premature ejaculation, urinary frequency, body weakness, anemia, limb It is used for paralysis and pain. It is known that pharmacological action stimulates intestinal activity, lowers blood sugar, and anti-aging.

The above-mentioned soil is also called seeds of seeds of seedling, a plant which is an annual plant belonging to Saccharomyces cerevisiae. The leaves are rooted and have no chlorophyll in the whole. It is known as a medicine that protects the liver and kidneys, brightens the eyes, helps the kidneys, and strengthens the kidney function. It is effective for men with sexual intercourse due to fragility of the kidneys, when semen flows by itself, and by the mungjeong (夢精). It also strengthens the bones, strengthens the strength of the waist, and heals weakness of the kidneys and heals back and knees.

The Hwangjeong is also known as Dhukjuk, Rokkuk, Gyeonggi, Heungchu, and Hwangjeong is the roots of Polygonatum sibiricum Rehd., A lily plant. Fishing donggulre protects the stomach and lungs and stops the coughing and calls the sperm. In pharmacological experiments, it is known that there are hypotensive effect, hypoglycemic action, anti-arteriosclerosis effect, prevention of liver fat deposition, etc., and it is known that the body is fragile and unaffected by disease, fragile wheeze, dry cough, pulmonary tuberculosis or diabetes It is effective.

The ginseng is thin and long cylindrical or spindle shaped with 2 ~ 5 side roots and outer side is light yellow brown, with vertical wrinkles and fine roots, and the root head has a stem with stem. In addition, ginseng is used for the recovery of body weakness, boredom, fatigue, loss of appetite, vomiting and diarrhea. It helps the pulmonary function and produces the essence and enhances the anesthetic function and the renal function. Pharmacological action is cortical excitement, It is known that there is equilibrium, anti-fatigue, anti-aging, immunity enhancement, cardiac contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anticancer and detoxification.

The above-mentioned flowers are also called 과))... 약 약 약 약 약 약 약 약..., It acts on menopause (肺经), stomach (胃经), and colonoscopy (肠肠经), fever and thirst to go to go, and remove the sputum, remove toxic substances, cure the swelling and remove the pus, It can smooth menstruation, can be used for jaundice, exhibits anticancer activity, and exhibits antimicrobial action against pathogenic microorganisms including agrobacteria.

2. Second Step

The second step is a step of mixing the extract, the fermentation broth, and fermentation broth prepared by the first step at a ratio of 1.5-3: 0.9-1.2: 0.01-0.05 by weight and fermenting at a temperature of 18-55 ° C to be.

It is preferable to add the above-mentioned extract prepared by the first step into a bag, then heat it, sterilize it, lower the temperature, and ferment the fermentation by mixing the fermentation strains.

The particle size of the white rice barley powder is preferably 0.01 to 0.1 mm, more preferably 0.01 to 0.07 mm, and most preferably 0.01 to 0.05 mm.

When the temperature of the extract prepared by the first step is lowered to 30 to 40 캜, fermentation is preferably carried out by introducing a fermentation strain. At this time, the fermentation strain is Bacillus subtillus , Saccaromyces S. cerevisiae , Lactobacillus acidophilus , Lactobacillus brevis Or Lactobacillus plantarun , or a fermentation strain comprising bifidobacteria.

Preferably, fermentation is carried out by mixing the extract, the fermentation broth, and the fermentation broth prepared in the first step in a ratio of 1.5: 3: 0.9: 1.2: 0.01: 0.05, And the fermentation is carried out by adding the fermentation strain at a ratio of 2: 1: 0.01 to 0.05.

The fermentation is preferably performed at room temperature or at a temperature of 20 to 60 ° C for 2 to 7 days, more preferably for 3 to 5 days at a temperature of 35 to 45 ° C. The fermentation temperature and duration may be increased or decreased by the temperature of the outside air.

When the fermentation temperature is about room temperature or about 20 캜, acetic acid fermentation occurs, resulting in a sour taste after fermentation, resulting in poor palatability. If the temperature exceeds 60 캜, the fermentation does not occur because the strain can not be effectively cultured.

In addition, it is most preferable that the fermentation is maintained at about 40 캜 such as the temperature of a human intestine so that the fermenting bacteria can act actively in the intestines.

The fermentation strains were Bacillus subtillus , Saccaromyces S. cerevisiae , Lactobacillus acidophilus , Lactobacillus brevis Or Lactobacillus plantarun , or a mixture of two or more of the fermentation strains comprising bifidobacteria, and most preferably the fermentation strains are all used.

3. The third process

The third step is a step of kneading the fermented product fermented by the second step by mixing the fermented barley powder at a ratio of 1.5 to 3: 0.7 to 1.5 with respect to the weight of the fermented barley powder.

The fermented solid fermented by the fermentation process in the second step and the fermentation broth are separately contained in separate containers and then the fermented broth of fermented fermented milk is mixed with the fermented barley powder to prepare a batter desirable.

At this time, the particle size of the white rice barley powder is preferably in the form of a fine powder having a size of 0.01 to 0.1 mm, more preferably a shape of a fine powder having a size of 0.01 to 0.7 mm, and most preferably, It is in powder form.

The mixing ratio of the fermented solid and the fermented barley powder is preferably 1.5 to 3: 0.7 to 1.5, more preferably 1.7 to 2.5: 0.7 to 1.5, most preferably The mixing ratio is 2.5: 1.

If the kneaded mixture is kneaded under pressure in the kneading process, it is possible to manufacture the kneaded product in a physical state capable of producing a ring without adding any binder.

In addition, the herbal powder comprising one or more of the following ingredients is mixed in the ratio of 0.9 to 1.2: 0.9 to 1.2 with respect to the above-mentioned unsalted barley powder, followed by fermentation It can be mixed with solids. Preferably, the herbal powder is in the form of a fine powder having a size of 0.01 to 0.1 mm, more preferably a fine powder having a size of 0.01 to 0.7 mm, most preferably a powder having a size of 0.01 to 0.5 mm will be.

4. The fourth step

The fourth step is a step of producing the kneaded material kneaded by the third step into a form of a ring or powder.

The kneaded kneaded product is preferably prepared by powdering the kneaded product in a ventilating furnace or by drying it.

Preferably, the size of the circle is the size of a mung bean or an egg-shaped band, and most preferably a size of an egg-band. The mung bean refers to the size of the pellets of the mung bean, and refers to the size of the fruit of the pung bean.

Since the size of the ring does not affect the drug efficacy, when the size is too small or too large, it is inefficient and uneconomical.

5. Step 5

The fifth step is a step of drying the formulations prepared by the fourth step.

In order to dry the manufactured ring, the internal temperature of the dryer is preferably 30 to 80 ° C, more preferably, the internal temperature of the dryer is kept not to exceed 70 ° C. If the internal temperature of the dryer exceeds 80 ° C, harmful substances such as benzopyrene may be formed due to the nature of the natural product, so it is preferable to dry the ring at a low temperature.

In addition, due to the characteristics of the fermented food, the optimum drying method can be performed by the freeze drying method or the low-temperature decompression method.

Hereinafter, the present invention will be described in more detail with reference to specific examples and experimental examples of the present invention. However, it should be understood that the following Examples and Experiments are intended only to illustrate the present invention, but do not limit the scope of the present invention. That is, a simple modification or modification of the present invention can be easily carried out by those skilled in the art, and it is obvious that all such modifications and changes are included in the scope of the present invention.

Example

Example 1

2.6 liters of refined marigold, 1.2 kg of mature meat and 12 liters of drinking water were added to the herbal extractor and heated for 3 hours to obtain 8 L of the extract. 60 g of a fermentation broth composed of 8 L of the extract prepared above , Bacillus subtillus , Saccaromyces cerevisiae , Lactobacillus acidophilus , Lactobacillus brevis , and Lactobacillus plantarun was added to a fermenter, Lt; 0 > C. The above fermented fermented solid is mixed with 1 kg of white rice barley powder, kneaded and made into a mung bean ring, and dried to obtain 4 kg of a fermented food useful for diabetes.

Example 2

2.6L of finely chopped green tea, 0.5Kg of mature meat, 0.4Kg of gum sauce, 0.3kg of ginseng and 12L of drinking water were added to the herbal extractor and heated for 3 hours to obtain 8L of extract. A bag containing 3 ㎏ of barley powdery manganese powder was added to the bag, 8 L of the extract prepared above and Bacillus subtillus, Saccaromyces 60 g of a fermentation strain consisting of S. cerevisiae , Lactobacillus acidophillus , Lactobacillus brevis and Lactobacillus plantarun is added to a fermenter and fermented at a temperature of 38 to 42 ° C for 5 days. The above fermented fermented solid is mixed with 1 kg of white rice barley powder, kneaded and dried to obtain 4 kg of a fermented food powder which helps diabetes.

Example 3

2.6 liters of refined marigold, 1.2 kg of mature meat and 12 liters of drinking water were added to the herbal extractor and heated for 3 hours to obtain 8 L of the extract. 60 g of a fermentation broth composed of 8 L of the extract prepared above , Bacillus subtillus , Saccaromyces cerevisiae , Lactobacillus acidophilus , Lactobacillus brevis , and Lactobacillus plantarun was added to a fermenter, Lt; 0 > C. 0.5 kg of fermented barley powder and 0.5 kg of Hwangjang powder are mixed with the fermented fermented solid, kneaded and prepared into a mung bean ring, and dried to obtain 4 kg of fermented food which helps diabetes.

Example 4

The Korean herb extractor was added to the Chinese herb extractor for 2 hours, and the herb was added to the herbal extractor for 2 hours. Heat to obtain 8 L of the extract. 60 g of a fermentation broth composed of 8 L of the extract prepared above , Bacillus subtillus , Saccaromyces cerevisiae , Lactobacillus acidophilus , Lactobacillus brevis , and Lactobacillus plantarun was added to a fermenter, Lt; 0 > C. 0.5 kg of fermented barley powder and 0.5 kg of Hwangyang powder were mixed with the fermented fermented solid material and kneaded to prepare granules, followed by drying to obtain 4 kg of a fermented food which is useful for diabetes.

Experimental Example

Experimental Example 1

Diabetic patients (Example 1: 10 men and women respectively, Example 2: 10 men and women each, Example 3: 10 men and women each) were administered to the diabetic patients prepared according to Examples 1 to 4 The subjects were asked to rate their satisfaction with their thirst, quantity of food, urine volume, fatigue, and limb circumference by weekly period. Respectively.

satisfaction 1 week 2 weeks 3 weeks 4 weeks One 2 3 4 One 2 3 4 One 2 3 4 One 2 3 4 thirst Ha Ha Ha Ha Ha medium medium medium medium medium Prize medium Prize Prize Prize Prize Food (Satisfaction) medium Ha medium medium medium medium medium medium medium Prize medium Prize Prize Prize Prize Prize Urine volume Ha Ha Ha Ha Ha Ha medium Ha medium medium Prize Ha medium medium Prize medium Fatigue Ha Ha Ha Ha Ha medium Ha Ha medium Prize medium medium Prize Prize Prize Prize Hands and feet Ha Ha Ha Ha Ha Ha Ha Ha medium Ha Ha Ha medium medium medium medium

As shown in Table 1, the diabetic patients to be investigated were able to feel a significant change in symptoms after 3 to 4 weeks from the foods of Examples 1 to 4, It can be confirmed that the satisfaction is improved.

In addition, although there is a defense depending on the occupation of the patient to be taken, improvement in fatigue and improvement in symptoms of limb gait can be confirmed.

Experimental Example 2: Component analysis

The ingredients of the fermented food ingredients, white rice husk barley and barley fermented rice were investigated and analyzed by Jeonbuk Province Biotechnology Promotion Agency. The results of the analysis are shown in Tables 2 to 3 below.

<Analysis results of barley barley roots> division Analysis Escherichia coli voice Ca 922.48 +/- 0.29 mg / kg Fe 249.99 ± 0.05 mg / kg Pb 0.30 ± 0.00 mg / kg CD 0.06 ± 0.00 mg / kg Hg 0.0015 占 .00014 mg / kg Crude protein 16.25 ± 0.00 g / 100 g Crude fat 7.44 + - 0.10 g / 100 g

<Analysis of barley rice barley> division Analysis Escherichia coli voice Ca 255.23 占 .01 mg / kg Fe 34.98 + 0.04 mg / kg Pb 0.04 0.00 mg / kg CD 0.03 0.00 mg / kg Crude protein 8.34 0.08 g / 100 g Crude fat 1.17 ± 0.05 g / 100 g

The results of the analysis of the barnyardgrass barley and barley barley used in the present invention are shown in Tables 2 to 3 above.

The fermented food was prepared by using the above two kinds of materials, and it was found that the content of the useful ingredient was improved as compared with the case of using one kind of the material Fermented foods can be consumed by consumers.

The fermented food prepared according to the present invention is prepared by using a fermented barley, and it is prepared including green tea and herb, and not only helps a consumer who has a disease such as diabetes, but also is rich in dietary fiber, Prevention, and suppression of blood sugar.

Claims

A method for producing fermented food for supporting diabetes using a fermented barley,
The fermented food manufacturing method comprises: a first step of preparing an extract by mixing green tea, herb and drinking water at a ratio of 1.5: 3: 0.5 to 1.5: 3: 5 by weight;
A second step of mixing the extract, the fermentation broth, and fermentation broth prepared in the first step at a ratio of 1.5 to 3: 0.9 to 1.2: 0.01 to 0.05 by weight to ferment at a temperature of 18 to 55 ° C;
A third step of mixing and kneading the fermented material fermented by the second step with the white rice barley powder at a ratio of 1.5 to 3: 0.7 to 1.5 by weight;
A fourth step of preparing the kneaded material kneaded by the third step into a form of a ring or a powder; And
And a fifth step of drying the formulation prepared by the fourth step. The method for producing a fermented food useful for diabetes using a barnyard grass barley.

The method according to claim 1,
Wherein the herb is a herb consisting of at least one selected from the group consisting of pomegranate, Angelica keiskei, Rhizophora, Lycopersicum, Lycoris chejuensis, Hwangjeong, Ginseng or Chunghwa, and the like.

The method according to claim 1,
The fermenting bacteria were Bacillus subtillus , Saccaromyces cerevisiae , Lactobacillus acidophillus , Lactobacills brevis, Lactobacillus plantarun , or a bacterium belonging to the genus Bacterium is used.

The method according to claim 1,
The method according to any one of the preceding claims, further comprising a herbal powder comprising one or more selected from the group consisting of pomegranate, ginseng, ginseng, ginseng, ginseng, A method of producing fermented food.

A fermented food useful for diabetes using a barnyard grass barley characterized by being produced by any one of claims 1 to 4.