KR20220033751A - Postbiotics raw vegetable diet for helping antioxidant, enhancing immune activity, anti-corona virus, anticancer, lifestyle related disease prevention and treatment, diet and defecation produced by fermenting natural plant material using complex Kimchi lactic acid bacteria and production method thereof - Google Patents

Abstract

The present invention relates to a postbiotics raw vegetable diet which comprises: a step of sterilizing germinated sprouted brown rice and sprouted barley using ozone water; a step of respectively preparing a pulverized product of sprouted brown rice and a pulverized product of sprouted barley by wet grinding the sterilized sprouted brown rice and sprouted barley; and a step of mixing the prepared pulverized of sprouted brown rice and the prepared pulverized of sprouted barley with kimchi lactic acid bacteria culture solution to and ferment the same.

Description

Natural plant ingredients fermented with complex kimchi lactic acid bacteria for antioxidant, immune enhancement, anti-coronavirus, anticancer, prevention and treatment of lifestyle-related diseases, diet and defecation activity, postbiotics raw vegetarian food and its manufacturing method {Postbiotics raw vegetable diet for helping antioxidant , enhancing immune activity, anti-corona virus, anticancer, lifestyle related disease prevention and treatment, diet and defecation produced by fermenting natural plant material using complex Kimchi lactic acid bacteria and production method thereof}

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

Immunity is a trend in the post-corona era. In order to increase immunity, it is desirable to eat raw vegetables without loss of nutrients from natural plants. Even various viral diseases, cancer, atopy, allergies, and asthma are recognized by modern medicine as a result of reduced immunity.

There are cases in which terminal cancer patients, lifestyle-related diseases, incurable diseases, allergies, atopy, and asthma patients have been improved or cured through raw vegetarian care hospitals and raw vegetarian camps. However, the cost of medical treatment costs hundreds of thousands of won per month.

Raw vegetarian food refers to eating raw, uncooked plant foods such as vegetables, fruits, and seaweed. But it is not easy to put it into practice. It is difficult to purchase and store fresh ingredients, and it takes about an hour to make a meal of raw vegetables. Modern people with busy daily life are less realistic. I know it's good, but most of them give up trying. Therefore, the present invention aims to make it affordable and convenient for anyone to consume by directly cultivating or purchasing the material and undergoing washing, sterilization, and fermentation.

Prebiotics are the food of lactic acid bacteria, probiotics are the lactic acid bacteria themselves, and synbiotics are the mixture of the two. Beyond prebiotics, probiotics, and synbiotics that mix these two together, postbiotics, called next-generation lactic acid bacteria, refer to the antioxidant substances produced by lactic acid bacteria and fermented metabolites of lactic acid bacteria themselves. The representative pharmacological effects of postbiotics are antioxidant effect, anti-inflammatory, anti-obesity, prevention of lifestyle-related diseases, enhancing immunity and lowering cholesterol in the body, and improving constipation, diarrhea, irritable bowel syndrome, and diet effect.

Postbiotics, a fermentation metabolite, have the advantage of being absorbed in the small intestine like other nutrients as synbiotics and metabolites. Unlike general lactic acid bacteria, which have a large difference in the intake effect depending on the intestinal environment of each individual, postbiotics have the advantage that the same effect can be expected without much difference for anyone. In postbiotics, lactic acid bacteria metabolites such as organic acids, bacteroicin, butylate, enzymes, amino acids, and peptides produced by lactic acid bacteria are representative substances. Postbiotics directly kill harmful bacteria and activate intestinal mucosal immunity. Although it takes a certain amount of time to attach to the mucous membrane and remove harmful bacteria, postbiotics have the advantage of omitting the process of intestinal mucosa adhesion. In addition, it promotes the production of conjugated linoleic acid, and the representative function of this conjugated linoleic acid is to reduce body fat. However, compared to prebiotics and probiotics, postbiotics have not yet been launched with a variety of products.

Korean Patent Publication No. 2020-0089881 discloses fermented rice with lactic acid bacteria, and Korean Patent Publication No. 2016-0009800 discloses a method for producing fermented barley lactic acid bacteria. It is different from the manufacturing method of Ticks raw vegetarian food.

The present invention has been devised by the above requirements, and the present invention does not destroy the nutrients such as antioxidants, enzymes, and vitamins derived from the ingredients compared to the general formula because the ingredients are not cooked with heat, and the absorption rate of the body is improved. It is to provide a method of manufacturing fermented raw vegetarian food with excellent quality and preference by optimizing material pretreatment, type and mixing ratio, as well as sterilization and fermentation conditions in order to manufacture fermented raw food that can be consumed easily and conveniently.

In order to solve the above problems, the present invention (1) water, illite powder, biotite powder, sericite powder, phyllite powder, elvan stone powder, garlic peel, potassium, magnesium and calcium oxide are mixed and heated to produce mineral water to do; (2) soaking brown rice and barley in the mineral water prepared in step (1), respectively; (3) taking out each of the soaked brown rice and barley in step (2) and germinating while spraying the mineral water prepared in step (1) to produce sprouted brown rice and sprouted barley, respectively, and sterilizing using ozone water; (4) wet grinding the sterilized sprouted brown rice and sprouted barley in step (3) to prepare a crushed sprouted brown rice and a sprouted barley powder, respectively; and (5) mixing and fermenting the milled sprouted brown rice and sprouted barley prepared in step (4) with the kimchi lactic acid bacteria culture solution. .

In addition, the present invention provides a postbiotic raw food prepared by the above method.

The present invention has the advantage of using germinated sprouted brown rice and sprouted barley as the main ingredients to soften the tissue due to germination, improve digestibility, and facilitate extraction in the subsequent fermentation process. By fermenting with kimchi lactobacillus culture, it has antioxidant activity, anticancer effect, helps diet and bowel movements, and increases immune activity to double the anti-coronavirus effect. there is.

In addition, it is easy to ingest without mastication, so it can be used as a patient food. In addition, it is expected that it will be possible to help prevent and treat diseases caused by nutritional imbalances caused by instant food and casseroles by improving eating habits by eating various natural ingredients.

In addition, through the process of pre-treatment and germination of grains by the method of the present invention, even when fermented using only grains and lactic acid bacteria, the fermentation period can be shortened while providing a fermented raw vegetarian meal with excellent taste by increasing flavor and taste, and also for diabetic patients. It has the advantage of being safe to consume.

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

(1) preparing mineral water by mixing water, illite powder, biotite powder, sericite powder, phyllite powder, elvan stone powder, garlic peel, potassium, magnesium and calcium oxide and heating the mixture;

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

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

(4) wet grinding the sterilized sprouted brown rice and sprouted barley of step (3) to prepare a crushed sprouted brown rice and a sprouted barley, respectively; and

(5) It provides a method for producing postbiotics raw vegetarian food, characterized in that it comprises the step of mixing and fermenting the milled sprouted brown rice and sprouted barley prepared in step (4) with the kimchi lactic acid bacteria culture.

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

In addition, in the preparation method of the postbiotic raw food of the present invention, the step (2) may include soaking brown rice and barley in mineral water at 20 to 30° C. for 6 to 10 hours, more preferably Each of brown rice and barley can be soaked in mineral water at 20~30℃ for 8 hours. Soaking brown rice and barley under the above conditions minimized the elution of nutrients and improved moisture absorption, thereby increasing the germination rate, which is a later stage, and improving the preference of the prepared fermented raw vegetarian food.

In addition, in the preparation method of the postbiotics raw food of the present invention, the step (3) preferably takes out soaked brown rice and barley, respectively, and germinates them at 20-30 ° C. for 6-10 days while spraying mineral water to produce sprouted brown rice and Each of sprouted barley can be prepared and sterilized using ozone water, and more preferably, each soaked brown rice and barley are taken out, sprayed with mineral water, and germinated at 20~30℃ for 7 days to produce sprouted brown rice and sprouted barley, respectively. And it can be sterilized using ozone water. Germination under the above conditions was sufficient to germinate without causing off-flavor during the germination process. It is known that brown rice and barley cause biochemical and physicochemical changes by germination and improve digestion, making them suitable for uncooked raw vegetarian food and increasing physiological activity.

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

In addition, sprouted barley has long been known as a nutritionally excellent food material due to its high content of inorganic components such as calcium, magnesium and potassium as well as vitamin B1 and vitamin C. It contains functional secondary metabolites such as saponarin, lutonarin and isovitexin, and has 12 times more policosanol than sugarcane, so its industrial use as a material for healthy food and medicine This is increasing. In Japan and the United States, products made by drying sprouted barley leaves into powder are developed and sold as health foods. On the other hand, rutonarin has three times the ability of vitamin C to remove reactive oxygen species (ROS) that cause cancer, aging, and metabolic diseases in the human body, and is superior to Genistein, an antioxidant component of soybeans. It was analyzed to be 20 times superior.

In addition, the present invention is to process raw vegetables without applying heat, and sterilized using ozone water as a non-heating sterilization method. The ozone water is preferably ozonated water having a concentration of 1 to 10 ppm. By sterilizing sprouted brown rice and sprouted barley germinated by using the ozone water at 20-30°C, energy consumption due to heat sterilization is minimized, and the nutrient component is increased several dozen times without destroying enzymes and vitamins in the subsequent fermentation process, and abnormalities caused by various germs It was possible to increase the stability by preventing the fermentation phenomenon.

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

In addition, in the production method of the postbiotic raw food of the present invention, the fermentation of step (5) may be preferably fermented at 35 to 40° C. for 2 to 4 days, more preferably at 35 to 40° C. for 3 It may include a step of fermenting for days. Fermentation under the same conditions as described above could produce a fermented raw vegetarian meal with no fermented odor and excellent flavor and taste.

The kimchi lactic acid bacteria were purchased from the Korean Collection for Type Cultures, an authorized deposit institution, and the kimchi lactic acid bacteria culture medium was specifically kimchi lactic acid bacteria Leuconostoc kimchii (KCTC0651). ), leuconostoc citreum ( Leuconostoc citreum , KCTC3526 ), leuconostoc mesenteroides ( Leuconostoc mesenteroides, KCTC3718 ), ) Lactobacillus plantarum ( Lactobacillus plantarum , KCTC3099), Lactobacillus sakei ( Lactobacillus sakei KCTC3603), Lactobacillus brevis ( Lactobacillus brevis KCTC3498), Weissella cibaria ( Lactobacillus curissellatus KCTC3767ella ) ) and Weissella koreensis ( Weissella koreensis KCTC3621) can be prepared by inoculating 5×10 ⁴ cfu/ml, respectively, and culturing at 30° C. for 24 hours, but is not limited thereto. The present invention is characterized by using 11 types of complex kimchi lactic acid bacteria. Compared to the conventional single lactic acid bacteria, when complex lactic acid bacteria are used, they show a synergistic effect, grow better with each other, increase viability, and shorten the fermentation period by accelerating fermentation. It is known that it can produce a large amount of metabolites beneficial to the human body during fermentation, and can further double the effects of antioxidant, immunity enhancement, anticancer, blood circulation improvement, diet, and bowel movement enhancement.

The production method of the postbiotic raw vegetarian food of the present invention, more specifically,

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

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

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

(4) wet grinding the sterilized sprouted brown rice and sprouted barley in step (3) to prepare a crushed sprouted brown rice and a sprouted barley powder, respectively; and

(5) mixing the milled sprouted brown rice and sprouted barley prepared in step (4) with the kimchi lactic acid bacteria culture solution and fermenting it at 35-40° C. for 2-4 days,

more specifically

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

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

(3) Take out each of the soaked brown rice and barley in step (2) and germinate them for 7 days at 20~30℃ while spraying the mineral water prepared in step (1) to prepare sprouted brown rice and sprouted barley, respectively, and ozone water sterilizing using;

(4) wet grinding the sterilized sprouted brown rice and sprouted barley in step (3) to prepare a crushed sprouted brown rice and a sprouted barley powder, respectively; and

(5) Mixing the ground sprouted brown rice and sprouted barley prepared in step (4) with the kimchi lactic acid bacteria culture solution may include the step of fermenting at 35-40 ℃ for 3 days.

In the method for producing a postbiotic raw vegetarian food of the present invention, milled wheat sprouts, sprouted beans, sprouted peanuts, sprouted sesame seeds, sprouted sesame seeds, sprouted broccoli, Chinese cabbage, radish, lettuce, kale, cabbage, spinach when mixing in step (6) , carrot, burdock, bellflower, deodeok, lotus root, green tea, barley radish, rice bran, shiitake mushroom, kelp, shiitake, seaweed, seaweed, coltsfoot, hemp, mugwort, mugwort, mallow, apple, pear, mandarin orange, tomato, plum, goji berry, Cornflower, Bokbunja, Aronia, Schisandra, Strawberry, Melon, Watermelon, Pumpkin, Orange, Pineapple, Banana, Garlic, Pine needles, Onion, Ginger, Leek, Angelica, Turmeric, Sanjoin, Maekmundong, Saengjihwang, Earl Peony, Chungung, Baekchul, Ginseng , green tea, cinnamon and mulberry leaves may be additionally mixed, but not limited thereto.

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

Sprout beans are rich in nutrients compared to regular beans. Aspartic acid, which helps relieve hangover, isoflavones with antioxidant and anti-cancer functions, vitamin B2 that is known to boost immunity, vitamin C that is good for skin care, and vitamins that are natural anti-aging agents It contains a large amount of E.

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

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

Aronia berry (Black Chokeberry) contains a large amount of sugars (20%), anthocyanins, polyphenols, vitamins B1, B2, pantothenic acid, flavonoids, etc. In particular, anthocyanins and polyphenols help blood circulation in the human body, help with microvascular permeability, vascular elasticity, and normalization of blood pressure. It is known that it shows, and recently it is emerging as a well-being food.

Liriope platyphylla Wang et Tang ( Liriope platyphylla Wang et Tang) is a natural herbal material and is widely used as a herbal medicine due to its hypoglycemic, anti-inflammatory, anti-diabetic and anti-cancer effects. It is known as a material that can be widely used as food.

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

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

Preparation Example 1. Postbiotics raw vegetarian food

(1) illite powder, biotite powder, sericite powder, phyllite powder and elvan stone powder by grinding illite, biotite, sericite, phyllite and elvan stone after washing prepared. Based on the total weight of mineral water, purified water 90% by weight, illite powder 2% by weight, biotite powder 2% by weight, sericite powder 2% by weight, phyllite powder 2% by weight and elvan stone powder 1% by weight, garlic peel 1% by weight %, potassium 0.4% by weight, magnesium 0.3% by weight, and calcium oxide 0.3% by weight were mixed and stirred at 100° C. for 24 hours to prepare mineral water.

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

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

(4) The sterilized sprouted brown rice and sprouted barley in step (3) were wet-pulverized with a grinder (WP-800B) to prepare crushed sprouted brown rice and crushed sprouted barley, respectively.

(5) Kimchi lactic acid bacteria Leuconostoc kimchii ( Leuconostoc kimchii , KCTC0651), Leuconostoc citreum (KCTC3526), Leuconostoc mesenteroides ( KCTC3718), Stock gasicomitatum ( Leuconostoc gasicomitatum , KCTC3753), leuconostoc lactis ( Leuconostoc lactis , KCTC3528) Lactobacillus plantarum ( Lactobacillus plantarum , KCTC3099), Lactobacillus sacillus ( Lactobacillus sakei KCTC360) KCTC3498), Lactobacillus curvatus KCTC3767, Weissella cibaria KCTC3746, and Weissella koreensis KCTC3621) were inoculated to be 5×10 ⁴ cfu/ml, respectively, and inoculated at 30° C. for 24 hours. By culturing, 11 types of mixed kimchi lactic acid bacteria were prepared.

(6) 10% (v) of the kimchi lactic acid bacteria culture prepared in step (5) compared to the grain mixture in a grain mixture in which 60% by weight of the ground sprouted brown rice prepared in the step (4) and 40% by weight of the ground sprouted barley product were mixed (v) /w) was inoculated and fermented at 35-40 ° C for 3 days.

(7) The fermented product of step (6) was dried at 40° C. or less in a dehumidifying dryer and pulverized with a dry grinder.

Preparation Example 2. Postbiotics mixed raw vegetarian food

(1) illite powder, biotite powder, sericite powder, phyllite powder and elvan stone powder by grinding illite, biotite, sericite, phyllite and elvan stone after washing prepared. Based on the total weight of mineral water, purified water 90% by weight, illite powder 2% by weight, biotite powder 2% by weight, sericite powder 2% by weight, phyllite powder 2% by weight and elvan stone powder 1% by weight, garlic peel 1% by weight %, potassium 0.4% by weight, magnesium 0.3% by weight, and calcium oxide 0.3% by weight were mixed and stirred at 100° C. for 24 hours to prepare mineral water.

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

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

(4) The sterilized sprouted brown rice and sprouted barley in step (3) were wet-pulverized with a grinder (WP-800B) to prepare crushed sprouted brown rice and crushed sprouted barley, respectively.

(5) Wheat sprout, sprouted bean, sprouted peanut, sprouted sesame seed, sprouted broccoli, Chinese cabbage, radish, lettuce, kale, cabbage, spinach, carrot, burdock, bellflower, deodeok, lotus root, green tea, barley radish, rice bran, shiitake mushroom , kelp, kelp, seaweed, seaweed, coltsfoot, hemp, mugwort, mugwort, mallow, apple, pear, tangerine, tomato, plum, goji berry, cornflower oil, bokbunja, aronia, omija, strawberry, melon, watermelon, pumpkin, orange, Pineapple, banana, garlic, pine needles, onion, ginger, chives, angelica, turmeric, sanjoin, maekmundong, saengjihwang, ear bud, cheongung, baekchul, ginseng, green tea, cinnamon and mulberry leaves are each sterilized using ozone water, WP-800B) and wet grinding.

(6) Kimchi lactic acid bacteria Leuconostoc kimchii ( Leuconostoc kimchii , KCTC0651), Leuconostoc citreum (KCTC3526), Leuconostoc mesenteroides ( KCTC3718), Stock gasicomitatum ( Leuconostoc gasicomitatum , KCTC3753), leuconostoc lactis ( Leuconostoc lactis , KCTC3528) Lactobacillus plantarum ( Lactobacillus plantarum , KCTC3099), Lactobacillus sacillus ( Lactobacillus sakei KCTC360) KCTC3498), Lactobacillus curvatus KCTC3767, Weissella cibaria KCTC3746, and Weissella koreensis KCTC3621) were inoculated to 5×10 ⁴ cfu/ml, respectively, and inoculated at 30° C. for 24 hours. By culturing, 11 types of mixed kimchi lactic acid bacteria were prepared.

(7) Based on the total weight of the raw vegetarian food, 30% by weight of the ground sprouted brown rice prepared in step (4) and 20% by weight of the ground barley sprouted product prepared in step (4) and the crushed wheat sprouts, sprouted beans, sprouted peanuts, and sprouts from the step (5) Perilla, sprouted sesame seeds, sprouted broccoli, Chinese cabbage, radish, lettuce, kale, cabbage, spinach, carrot, burdock root, bellflower, deodeok, lotus root, green tea, barley radish, rice bran, shiitake mushroom, kelp, shiitake, seaweed, seaweed, coltsfoot, hemp , mugwort, mugwort, mallow, apple, pear, tangerine, tomato, plum, goji berry, cornflower oil, bokbunja, aronia, omija, strawberry, melon, watermelon, pumpkin, orange, pineapple, banana, garlic, pine needles, onion, ginger, Leek, angelica, turmeric, sanjoin, maekmundong, saengjihwang, white peony, cheongung, baekchul, ginseng, green tea, cinnamon and mulberry leaf in equal amounts mixed with 50% by weight of a grain mixture mixed with a raw vegetarian diet compared to a raw vegetarian diet prepared in step (6) The kimchi lactic acid bacteria culture medium was inoculated with 10% (v/w) and fermented at 35-40° C. for 3 days.

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

Comparative Example 1. Postbiotics raw vegetarian food

(1) Brown rice and barley were soaked in purified water at a 1:1 (w:v) ratio for 8 hours at 20~30℃, respectively, and thoroughly soaked.

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

(3) The sterilized sprouted brown rice and sprouted barley in step (2) were wet-grinded with a grinder (WP-800B) to prepare crushed sprouted brown rice and crushed sprouted barley, respectively.

(4) Kimchi lactic acid bacteria Leuconostoc kimchii ( Leuconostoc kimchii , KCTC0651), Leuconostoc citreum (KCTC3526), Leuconostoc mesenteroides ( KCTC3718), Stock gasicomitatum ( Leuconostoc gasicomitatum , KCTC3753), leuconostoc lactis ( Leuconostoc lactis , KCTC3528) Lactobacillus plantarum ( Lactobacillus plantarum , KCTC3099), Lactobacillus sacillus ( Lactobacillus sakei KCTC360) KCTC3498), Lactobacillus curvatus KCTC3767, Weissella cibaria KCTC3746, and Weissella koreensis KCTC3621) were inoculated to 5×10 ⁴ cfu/ml, respectively, and inoculated at 30° C. for 24 hours. By culturing, 11 types of mixed kimchi lactic acid bacteria were prepared.

(5) 10% (v) of the kimchi lactic acid bacteria culture solution prepared in step (4) compared to the grain mixture in a grain mixture in which 60% by weight of the ground sprouted brown rice prepared in step (3) and 40% by weight of the ground sprouted barley product were mixed (v) /w) was inoculated and fermented at 35-40 ° C for 3 days.

(6) The fermented product fermented in step (5) was dried at 40° C. or less with a dehumidifying dryer and pulverized with a dry grinder.

Comparative Example 2. Postbiotics raw vegetarian food

A raw postbiotic food was prepared by the method of Preparation Example 1, but the brown rice and barley soaked in step (3) were germinated while spraying purified water every 2 hours instead of mineral water.

Comparative Example 3. Postbiotics raw vegetarian food

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

Example 1. Raw vegetarian sensory test according to mineral water manufacturing conditions

After tasting the raw postbiotic foods of Preparation Example 1 and Comparative Examples 1 to 3, 30 adult males and females were allowed to taste, and then to evaluate the flavor, taste, and overall preference. The results were given in Table 1 using a 5-point scale method (1 point: very poor, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good).

Raw vegetarian sensory test according to grain pretreatment method division incense taste Comprehensive symbol map Preparation Example 1 4.2 4.2 4.3 Comparative Example 1 3.5 3.2 3.3 Comparative Example 2 3.9 3.7 3.8 Comparative Example 3 4.0 3.8 3.9

As a result, compared to the raw vegetarian diet of Comparative Examples 1 to 3, the raw vegetarian diet of Preparation Example 1 showed high preference in all items, and the raw vegetarian diet of Comparative Example 1 without using mineral water showed the lowest score. Therefore, it is determined that raw vegetarian food with excellent taste and taste can be provided with improved flavor and taste by using grains soaked and germinated using mineral water prepared with the same material as in Preparation Example 1.

Example 2. Raw vegetarian sensory test according to the type of material

The results of the sensory test performed in the same manner as in Example 1 with the raw vegetarian diet of Preparation Example 1 and Preparation Example 2 are shown in Table 2 below.

Raw vegetarian sensory test according to material type division incense taste Comprehensive symbol map Preparation Example 1 4.2 4.2 4.3 Preparation 2 4.6 4.4 4.6

As a result, Preparation Example 2 showed higher scores in all items compared to Preparation Example 1, so it is a fermented raw vegetarian food to prepare by mixing appropriate amounts of the same kinds of sprouted grains, fruits, vegetables, mushrooms and medicinal materials as in Preparation Example 2 when preparing raw vegetarian food. It was confirmed that the degree of preference of

Example 3. Antioxidant activity of raw food

In order to measure antioxidant activity by hydrogen electron donating ability with a raw vegetarian diet, a sample was dissolved in methanol (or DMSO) solvent, 900 μl of a DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After the mixed sample was reacted in the dark for 30 minutes, absorbance was measured at 517 nm. For the hydrogen electron donating ability, each experiment was repeated three times and averaged, and then the degree of decrease in absorbance for the control was calculated by the following equation.

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

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

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

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

Example 4. Antihypertensive Effect of Raw Vegetarian Diet

Five adults with hypertension were allowed to consume a certain amount (50 g each) of the raw vegetarian food of Preparation Example 2 three times a day for two weeks, and other foods and drugs were restricted in addition to the raw vegetarian food, and water was freely consumed. made it As a result, the first person had a peak/trough blood pressure of 172/101 to 132/85, the second person 152/92 to 123/82, the third person 143/80 to 115/80, and the fourth person 150/90 to 126/ 80, the fifth person dropped from 138/84 to 110/72, and all participants rated the effect of stabilizing blood pressure by eating raw vegetables.

Example 5. Diet effect of raw vegetarian food

For 10 obese patients with body fat of 25-30% or more, the raw vegetarian food of Preparation Example 2 was consumed 3 times a day for 2 weeks (50 g each), and intake of other foods other than the raw vegetarian food was restricted, and water was allowed to eat freely.

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

Body weight was measured by naturally taking an upright position with bare feet in light clothes, body fat percentage was analyzed by bioelectrical resistance analysis, and total cholesterol was analyzed by automatic blood analyzer. As a result of comparing the average body fat and weight change, it was confirmed that the body weight and body fat percentage decreased due to the consumption of a raw vegetarian diet for 2 weeks. In addition, it is thought that it can help improve blood circulation by reducing total cholesterol level.

Example 6. Blood sugar reduction effect of raw vegetarian food

Five adults with high fasting blood sugar were allowed to consume a certain amount (50 g each) of the raw vegetarian food of Preparation Example 2 three times a day for two weeks, and other foods and drugs were restricted in addition to the raw vegetarian food, and water was freely consumed. made it

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

As a result, it was confirmed that blood sugar was reduced only by ingestion of the raw vegetarian food of the present invention, and the raw vegetarian food of the present invention is a food that can be consumed as a staple food for consumers suffering from anti-diabetes.

Example 7. Efficacy of Raw Vegetarian Diet

In addition to the effects of Examples 3 to 6, through many clinical trials for a long period of time, it was confirmed that the raw vegetarian diet of Preparation Examples 1 and 2 is effective in anti-inflammatory, immunity improvement, fatigue improvement, analgesic effect, dermatitis improvement, constipation improvement, etc. , In particular, symptoms of runny nose, cough, and fever caused by a cold showed clear relief within 2-3 days, and all returned to normal within 10 days.

The present invention can help prevent and treat various diseases by fermenting and drying raw vegetarian ingredients, making them easy to carry and ingest, and improving eating habits for various diseases due to nutritional imbalance caused by instant food and cassava food of modern people.

Raw vegetarian food is energy efficient, so even if you consume half the calories of a regular meal, you will not be hungry because it is nutritious. The food of the future will not be edible insects and cultured meat. Only raw vegetarian food will restore human health and save us from food shortages.

Claims (5)

(1) preparing mineral water by mixing water, illite powder, biotite powder, sericite powder, phyllite powder, elvan stone powder, garlic peel, potassium, magnesium and calcium oxide and heating the mixture;
(2) soaking brown rice and barley in the mineral water prepared in step (1), respectively;
(3) taking out each of the soaked brown rice and barley in step (2) and germinating while spraying the mineral water prepared in step (1) to produce sprouted brown rice and sprouted barley, respectively, and sterilizing using ozone water;
(4) wet grinding the sterilized sprouted brown rice and sprouted barley in step (3) to prepare a crushed sprouted brown rice and a sprouted barley powder, respectively; and
(5) A method for producing postbiotic raw vegetarian food, comprising the step of mixing and fermenting the milled sprouted brown rice and sprouted barley prepared in step (4) with the kimchi lactic acid bacteria culture. According to claim 1, wherein the mineral water in step (1) is water 89 ~ 91% by weight, illite powder 1.5 ~ 2.5% by weight, biotite powder 1.5 ~ 2.5% by weight, sericite powder 1.5 ~ 2.5% by weight, phyllite powder 0.8 After mixing ~1.2 wt%, elvan stone powder 0.8~1.2 wt%, garlic peel 0.8~1.2 wt%, potassium 0.35~0.45 wt%, magnesium 0.25~0.35 wt%, and calcium oxide 0.25~0.35 wt%, 90~100℃ A method for producing postbiotics raw food, characterized in that it is prepared by heating for 20 to 28 hours. 3. The method of claim 2,
(1) water 89-91 wt%, illite powder 1.5-2.5 wt%, biotite powder 1.5-2.5 wt%, sericite powder 1.5-2.5 wt%, phyllite powder 0.8-1.2 wt%, elvan stone powder 0.8-1.2 wt% , Garlic peel 0.8~1.2 wt%, potassium 0.35~0.45 wt%, magnesium 0.25~0.35 wt% and calcium oxide 0.25~0.35 wt%, heated at 90~100℃ for 20~28 hours to prepare mineral water to do;
(2) soaking each of brown rice and barley in the mineral water prepared in step (1) at 20 to 30° C. for 6 to 10 hours;
(3) Take out each of the soaked brown rice and barley in step (2), spray the mineral water prepared in step (1), and germinate them at 20~30℃ for 6~10 days to prepare sprouted brown rice and sprouted barley, respectively , sterilizing using ozone water;
(4) wet grinding the sterilized sprouted brown rice and sprouted barley of step (3) to prepare a crushed sprouted brown rice and a sprouted barley, respectively; and
(5) Mixing the crushed sprouted brown rice and sprouted barley prepared in step (4) with the kimchi lactic acid bacteria culture solution and fermenting at 35-40° C. for 2-4 days Post characterized in that it is prepared Manufacturing method of raw biotic food. The method according to claim 3, wherein, when mixing in step (5), ground wheat sprouts, sprouted beans, sprouted peanuts, sprouted sesame seeds, sprouted sesame seeds, sprouted broccoli, Chinese cabbage, radish, lettuce, kale, cabbage, spinach, carrots, burdock root, bellflower , deodeok, lotus root, green tea, barley radish, rice bran, shiitake mushroom, kelp, seaweed, seaweed, seaweed, coltsfoot, hemp, mugwort, mugwort, mallow, apple, pear, tangerine, tomato, plum, goji berry, cornflower oil, bokbunja, aronia , Schisandra, strawberry, melon, watermelon, pumpkin, orange, pineapple, banana, garlic, pine needles, onion, ginger, leek, angelica, turmeric, sanjoin, maekmundong, saengjihwang, white peony, cheongung, baekchul, ginseng, green tea, cinnamon and mulberry leaves A method for producing post-biotics raw food, characterized in that further mixing. [Claim 5] A postbiotic raw food prepared by the method of any one of claims 1 to 4.