KR20220101884A - Harvesting method of sprout barley and extracting method of sprout barley using the same - Google Patents

Abstract

The present invention relates to a method for extracting barley sprouts and a composition for extracting barley sprouts using the same. The method for extracting barley sprouts comprises: a first step of collecting barley sprouts; a second step of washing the collected barley sprouts; a third step of adding purified water to the washed barley sprouts; a fourth step of heating and extracting barley sprouts to which the purified water is added; a fifth step of aging the extracted barley sprouts; and a sixth step of secondarily heating the aged barley sprouts. The collection of the first step is performed between midnight and 1 am.

Description

Barley sprout extraction method and sprout barley extraction composition using the same

The present invention relates to a method for extracting sprouted barley and a composition for extracting sprouted barley using the same, and more particularly, to a method for extracting sprouted barley, which can sufficiently include nutrients and taste of sprouted barley, and a composition for extracting sprouted barley using the same.

Sprout barley refers to the new shoots of barley grown by sowing barley. The sprouted barley contains 45 kinds of nutrients such as ponarin, polyphenol, luteolin, dietary fiber, 10 kinds of amino acids, 12 kinds of minerals, and 8 kinds of essential amino acids. According to the results of the nutritional value of sprouted barley by the Rural Development Administration, 100g of sprouted barley contains 16 times more iron than spinach, 4.5 times more calcium than milk, 20 times more dietary fiber than sweet potatoes, and 2.2 times more essential amino acids than wheat. to be. Therefore, it is helpful in diabetes, cholesterol reduction, prevention of some cancers, weight loss, and detoxification.

However, there is a problem that the taste and nutritional components of the sprouted barley extract composition change depending on various factors such as the length of the sprouted barley and the time taken, and toxins may be included.

Republic of Korea Patent Publication No. 10-1483589

In order to solve the above problems, an object of the present invention is to provide a method for extracting sprouted barley, which can sufficiently include nutrients and taste of sprouted barley, and a composition for extracting sprouted barley using the same.

In order to achieve the above object, the method for extracting sprouted barley and the composition for extracting sprouted barley according to the present invention include a first step of collecting sprouted barley, a second step of washing the collected sprouted barley, and the washed sprouted barley A third step of adding purified water to the barley, a fourth step of heating and extracting the sprouted barley to which the purified water is added, a fifth step of aging the extracted sprouted barley, and a sixth step of secondary heating the aged sprouted barley Including;, the first step of the collection is characterized in that it proceeds between midnight to 1 am.

In the first step, the length of the sprouted barley is characterized in that it is collected to be 20 to 30cm.

The sprouted barley is characterized by using any one or more of purple sprouted barley and white sticky rice sprouted barley.

When the purple sprouted barley and the white sticky rice sprouted barley are mixed and used, 0.5 to 1.5 parts by weight of the white sticky rice sprouted barley is mixed with respect to 1 part by weight of the purple sprouted barley.

The third step is characterized by adding 1.0 to 2.0 parts by weight of the sprouted barley based on 5.3 parts by weight of the purified water.

The method for extracting sprouted barley according to the present invention and the composition for extracting sprouted barley using the same have the following effects.

It has the advantage of being able to fully include the nutrients and taste of sprouted barley.

1 is a flow chart of the preparation of a barley sprout extract composition using the sprout barley extraction method of the present invention.

Hereinafter, a preferred embodiment of a method for extracting barley sprouts according to the present invention and a composition for extracting barley sprouts using the same will be described in detail with reference to the accompanying drawings.

The method for extracting sprouted barley of the present invention and a composition for extracting sprouted barley using the same include a first step (S1) of collecting sprouted barley, a second step (S2) of washing the harvested sprouted barley (S2), and purified water in the washed sprouted barley. The third step of adding (S3), the fourth step of heating and extracting the sprouted barley to which the purified water is added (S4), the fifth step of aging the extracted sprouted barley (S5), the aged sprouted barley 2 It proceeds including the sixth step (S6) of heating the car.

First, in the method for extracting sprouted barley according to the present invention and the composition for extracting sprouted barley using the same, the first step (S1) of collecting sprouted barley is performed.

Sprout barley refers to the new shoots of barley grown by sowing barley. The sprouted barley is ponarin, polyphenol, luteolin, dietary fiber, 10 kinds of amino acids, minerals

It contains 45 kinds of nutrients including 12 kinds and 8 kinds of essential amino acids. According to the results of the nutritional value of sprouted barley by the Rural Development Administration, 100g of sprouted barley contains 16 times more iron than spinach, 4.5 times more calcium than milk, 20 times more dietary fiber than sweet potatoes, and 2.2 times more essential amino acids than wheat. to be. Therefore, it is helpful in diabetes, cholesterol reduction, prevention of some cancers, weight loss, and detoxification.

Here, the first step (S1) collection is characterized in that it proceeds between midnight and 1 am, and the length of the sprouted barley is 20 to 30 cm.

The reason for preparing the sprouted barley to have a length of 20 to 30cm in the first step (S1) is to control the sweetening content of the sprouted barley and to remove toxins. If the harvesting is carried out when the sprouted barley is less than 20cm, the sugar component of the sprouted barley may not be suitable for diabetic patients or consumers on a diet to consume, and it is collected when the sprouted barley exceeds 30cm When this is done, the sprouted barley is in a rather large growth state, flowering proceeds, and toxins may be generated, which may not be appropriate for ingestion, and the taste may also be bitter.

In addition, preparing the sprouted barley of the first step (S1) as being collected between midnight and 1 am is that there is no foreign substance inside and outside the sprouted barley during the time period, and the sprouted barley drinks oxygen This is because it contains sufficient nutrients because it is the time to supply nutrients for growth.

First, if the sprouted barley is carried out during the time when the sun is shining, that is, the sprouted barley absorbs carbon dioxide through photosynthesis, the sprouted barley absorbs carbon dioxide and releases oxygen, but as the stomata on the leaf side open, air It serves to remove foreign substances and dust from the inside. That is, the daytime is the time when people are active, and more foreign substances or dust are contained in the air than at night, and these pollutants in the air are transmitted to the inside of the sprouted barley through the pores of the leaf. Therefore, it is better to refrain from collecting during the day because foreign substances or contaminants may be included on the outside and inside of the sprouted barley.

In addition, the sprouted barley drinks oxygen for growth after the sun goes down, supplies nutrients, and starts pulling dew from the roots. It may not be fresh because dew cannot be removed from it.

In addition, in the early morning time past 1 am, the sprouted barley may not have sufficient freshness than the midnight to 1 am time period because it is the time period in which the sprouted barley removes all dew from the roots and proceeds growth.

Therefore, it is preferable to prepare the sprouted barley at midnight to 1 am, which is the most nutritious time because the nutrient supply is sufficient for growth and the freshest.

In addition, as for the sprouted barley extraction method of the present invention and the sprouted barley extraction composition using the same, any one or more of purple sprouted barley and white sticky rice sprouted barley is used.

Purple sprouted barley is a new shoot of purple barley, and unlike blue barley, it contains 65 μg of natural pigment anthocyanin per g, giving it a purple color. The beta glucan activates the immune function of normal human cells to inhibit the proliferation and recurrence of cancer cells, reduces blood sugar and blood cholesterol, and improves lipid metabolism, thereby helping to suppress the formation and accumulation of body fat.

White sticky rice sprouted barley is the new shoot of white sticky rice barley, and it is a cultivar with green leaves. Soluble dietary fiber is 7 times higher than normal rice and 3,7 times higher than wheat, and beta-glucan content is 50 times higher than rice and 7 times higher than wheat. It is effective in preventing high blood pressure due to its low sodium content and high potassium content. As a result of dietary fiber intake, it is effective in reducing food intake, suppressing weight gain, and reducing body fat. In particular, it shows the effect of significantly suppressing blood sugar in diabetic patients.

Therefore, it is preferable to use any one or more of the purple sprouted barley or the white sticky rice sprouted barley containing a large amount of nutrients, and more preferably, a mixture of the two is used.

When the purple sprouted barley and the white sticky rice sprouted barley are properly mixed, the blood pressure and blood sugar improving effect is further increased, so it can be mixed and used. Specifically, with respect to 1 part by weight of the purple sprouted barley, 0.5 to 1.5 parts by weight of the white sticky rice sprouted barley Mixing may be most desirable.

When the white sticky rice sprouted barley is included in an amount of less than 0.5 parts by weight based on 1 part by weight of the purple sprouted barley, the effect of reducing blood pressure and blood sugar may not be sufficient, and the white sticky rice sprouted barley is added to 1 part by weight of the purple sprouted barley When included in excess of 1.5 parts by weight, the effect of reducing blood pressure and blood sugar levels may not be sufficient while the content of the purple sprouted barley is reduced compared to the white sticky rice sprouted barley. Most preferably, 1 part by weight of the white sticky rice sprouted barley is included with respect to 1 part by weight of the purple sprouted barley.

Next, a second step (S2) of washing the harvested sprouted barley is performed.

The washing is a step performed to remove foreign substances, etc. on the surface of sprouted barley before preparing the sprouted barley extract composition of the present invention.

Next, a third step (S3) of adding purified water to the sprouted barley is performed.

Here, in order to extract the sprouted barley, it is characterized in that purified water used by purifying tap water is used.

Specifically, the third step (S3) is made by adding 1.0 to 2.0 parts by weight of the sprouted barley based on 5.3 parts by weight of the purified water. Most preferably, 1.5 parts by weight of the sprouted barley is added based on 5.3 parts by weight of the purified water.

Here, when the sprouted barley is added in an amount less than 1.0 parts by weight based on 5.3 parts by weight of the purified water, the nutrients of the sprouted barley may not be sufficiently contained, and the taste of the sprouted barley is not sufficiently contained, so that the consumer's preference is increased. If the sprouted barley is added in excess of 2.0 parts by weight, the sprouted barley is excessively added compared to the purified water, and the unique taste and flavor of the sprouted barley is excessively expressed, so that the consumer's preference may decrease. Abdominal pain caused by excessive intake may develop.

Next, a fourth step (S4) of heating and extracting sprouted barley to which the purified water is added is performed.

In the fourth step (S4), the heating is performed slowly until the heating temperature reaches 70 to 80° C. for an hour and a half to two hours. Specifically, extraction in the present invention corresponds to low-temperature hot water extraction. The reason for using low-temperature hot water extraction is to sufficiently include nutritious ingredients in sprouted barley extract composition by heating at low temperature.

If the temperature in the fourth step (S4) is less than 70 ℃, the extraction of the sprouted barley may not be done properly, and if it exceeds 80℃, the nutritional components of the sprouted barley may be destroyed.

Next, a fifth step (S5) of aging the extracted sprouted barley is performed.

The aging of the fifth step (S5) is to ripen the sprouted barley on which the fourth step (S4) is completed at room temperature for an hour and a half to two hours.

The aging of the fifth step (S5) is carried out so that the nutritional components of the sprouted barley are sufficiently exuded in the extract. Proceeding for more than 2 hours, the efficiency may be lowered because the nutritional components of the sprouted barley have already come out sufficiently.

Next, a sixth step (S6) of secondary heating of the aged sprouted barley is performed.

The heating of the sixth step (S6) is characterized in that it proceeds at 100 ℃ 5 minutes.

The sixth step (S6) is substantially carried out for the purpose of sterilization, and if it proceeds at a temperature of less than 100 ℃, the sterilization may not proceed sufficiently, and if it exceeds 100 ℃, nutrients may be destroyed. Likewise, if the sixth step (S6) is performed for less than 5 minutes, sterilization may not proceed sufficiently, and if it proceeds for more than 5 minutes, nutrients may be destroyed.

Through the first step (S1) to the sixth step (S6) as described above, the composition for extracting barley sprout using the method for extracting barley sprout according to the present invention is completed.

Hereinafter, freshness evaluation, sensory evaluation, blood pressure evaluation, and blood sugar evaluation experiments of the barley sprout extract composition using the sprout barley extraction method of the present invention will be described in detail.

<Freshness evaluation>

In the freshness evaluation experiment, in order to compare the quality characteristics of the sprouted barley extraction composition prepared by the sprouted barley extraction method according to the present invention, freshness evaluation was performed after training the sprouted barley farmer who was recognized as suitable as an inspector for the purpose of this experiment. did. For freshness evaluation, if the outer surface of the harvested barley is not fresh, such as foreign substances or no dew, ×, if there is no foreign substance on the outer surface of the sprouted barley but there is no dew, △, there is no foreign matter on the outer surface of the sprouted barley If dew was also formed, it was judged as ○.

<Sensory evaluation>

In the sensory evaluation experiment, in order to compare the quality characteristics of the barley sprout extraction composition prepared by the method for extracting sprouted barley according to the present invention, the sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology who were recognized for their suitability as inspectors. did. The sensory evaluation items were carried out on a 9-point likert scale in which the taste, aroma, and overall preference of the sprouted barley extract composition prepared by the sprouted barley extraction method were evaluated as 9 points if very good and 1 point if very bad.

<Blood pressure evaluation>

In order to compare the quality characteristics of the barley sprout extract composition prepared by the method for extracting sprouted barley according to the present invention, the blood pressure evaluation experiment was conducted with 100 people with a systolic blood pressure of 160 mmHg or higher, after ingesting the prepared barley sprout extract composition for 3 months, The systolic blood pressure was re-measured and the average value calculated. If the average value exceeded 140mmHg, it was judged as bad, if it exceeded 130mmHg and less than 140mmHg, it was normal, and if it was 130mmHg or less, it was judged as good.

<Evaluation of blood sugar>

In order to compare the quality characteristics of the barley sprout extract composition prepared by the method for extracting sprouted barley according to the present invention, the blood glucose evaluation experiment was conducted in 100 people with a fasting blood sugar of 150 mg/dL or more, ingesting the prepared barley sprout extract composition for 3 months. Thereafter, fasting blood glucose was measured again and the average value was calculated. If the average value was more than 130 mg/dL, it was judged as bad, if it was more than 120 mg/dL and less than 130 mg/dL, it was normal, and if it was less than 120 mg/dL, it was good.

(1) Freshness evaluation, sensory evaluation, blood pressure evaluation and blood sugar evaluation according to the length of sprouted barley

[Comparative Example 1]

1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 15 cm in length collected at 12:30 am washed and mixed, and the mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 1]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 20cm in length collected at 12:30 am, and mixing the above-mentioned sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 2]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 3]

1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 30cm in length collected at 12:30 am washed and mixed, and the mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 4]

1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 35cm in length collected at 12:30 am washed and mixed, and the mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 5]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 15cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 6]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 20cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and mixing the above mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 7]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 30cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 8]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 35cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and mixing the above mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

division Purple sprouted barley length (cm) White glutinous rice sprouted barley length (cm) Comparative Example 1 15 25 Example 1 20 25 Example 2 25 25 Example 3 30 25 Example 4 35 25 Example 5 25 15 Example 6 25 20 Example 7 25 30 Example 8 25 35

division freshness evaluation sensory evaluation
blood pressure assessment
(mmHg) blood sugar assessment
(mg/dL) taste incense Overall
symbol Comparative Example 1 ○ 8.7 9.0 8.8 bad bad Example 1 ○ 8.8 9.0 8.9 good good Example 2 ○ 9.0 9.0 9.0 good good Example 3 ○ 9.0 8.9 8.9 good good Example 4 ○ 7.2 8.8 7.6 good good Example 5 ○ 8.7 8.9 8.8 bad bad Example 6 ○ 8.8 8.9 8.8 good good Example 7 ○ 9.0 8.9 8.9 good good Example 8 ○ 7.0 8.7 7.6 good good

As shown in Table 2, which is the result of the experiment with the same values as in Table 1, it can be seen that the freshness evaluation, sensory evaluation, blood pressure evaluation, and blood glucose evaluation of Examples 1 to 3 and Examples 6 to 7 are all good. This is considered to be due to the difference in length between the collected purple sprouted barley and white sticky rice sprouted barley.

First, in the case of Comparative Examples 1 and 5, when the length of the purple sprouted barley and the white sticky rice sprouted barley was rather short, the collection was carried out and a large amount of sugar components may have been included. is judged

In the case of Examples 4 and 8, when the length of the purple sprouted barley and the white sticky rice sprouted barley was rather long, the collection was proceeded and toxins such as flowers bloomed, and as a result, bitter taste was generated and the sensory evaluation score was not good. it is judged not

Therefore, it is preferable to prepare purple sprouted barley and white sticky rice sprouted barley with a length of 20 to 30 cm, as in Examples 1 to 3 and Examples 6 to 7.

(2) Freshness evaluation, sensory evaluation, blood pressure evaluation and blood sugar evaluation according to the time of harvesting barley sprouts

[Comparative Example 2]

After washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 9 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 9 am, 1.5Kg of the mixed sprouted barley is added to 5.3Kg of purified water After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

[Example 9]

After washing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12 pm with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12 pm, 1.5Kg of the mixed sprouted barley is added to 5.3Kg of purified water After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

[Example 10]

After washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25 cm collected at 3 pm with respect to 1 part by weight of purple sprouted barley of 25 cm in length collected at 3 pm, 1.5 kg of the mixed sprouted barley was added to 5.3 kg of purified water. After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

[Example 11]

After washing and mixing 1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 6 pm with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 6pm, 1.5Kg of the mixed sprouted barley is added to 5.3Kg of purified water After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

[Example 12]

After washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25 cm collected at 9 pm with respect to 1 part by weight of purple sprouted barley of 25 cm in length collected at 9 pm, 1.5 kg of the mixed sprouted barley was added to 5.3 kg of purified water. After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

[Example 13]

Wash and mix 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at midnight with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at midnight, and 1.5Kg of the mixed sprouted barley was added to 5.3Kg of purified water for 2 hours After low-temperature hot water extraction was performed to reach 75°C, the heat was turned off and aged at room temperature for 2 hours, and a total of 6 kg of barley sprout extract composition was prepared through a sterilization process of heating at 100°C for 5 minutes.

[Example 14]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 15]

After washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 1 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 1 am, 1.5Kg of the mixed sprouted barley is added to 5.3Kg of purified water. After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

[Example 16]

1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 1:30 am with respect to 1 part by weight of purple sprouted barley of 25 cm in length collected at 1:30 am washed and mixed, and the mixed sprouted barley in purified water 5.3 kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 17]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25 cm collected at 2 am with respect to 1 part by weight of purple sprouted barley of 25 cm in length collected at 2 am, and 1.5 kg of the mixed sprouted barley was added to 5.3 kg of purified water. After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

[Example 18]

1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 2:30 am with respect to 1 part by weight of purple sprouted barley of 25 cm in length collected at 2:30 am washed and mixed, and the mixed sprouted barley is added to 5.3 kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 19]

1 part by weight of white sticky rice sprouted barley of 25cm in length collected at 3 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 3 am, washed and mixed, and 1.5Kg of the mixed sprouted barley is added to 5.3Kg of purified water After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

[Example 20]

After washing and mixing 1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 6 am with respect to 1 part by weight of purple sprouted barley of 25 cm in length collected at 6 am, 1.5 kg of the mixed sprouted barley is added to 5.3 kg of purified water. After performing low-temperature hot water extraction to reach 75° C. for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100° C. for 5 minutes through a sterilization process to prepare a total of 6 kg of barley sprout extract composition.

division Barley sprout harvesting time Comparative Example 2 9 am Example 9 12 pm Example 10 3 p.m. Example 11 6 pm Example 12 9 pm Example 13 midnight Example 14 12:30 am Example 15 1 am Example 16 1:30 am Example 17 2 am Example 18 2:30 am Example 19 3 am Example 20 6 am

division freshness evaluation sensory evaluation
blood pressure assessment
(mmHg) blood sugar assessment
(mg/dL) taste incense Overall
symbol Comparative Example 2 △ 8.3 8.5 8.5 usually usually Example 9 × 8.0 8.4 8.2 usually bad Example 10 × 8.3 8.4 8.4 usually bad Example 11 × 8.5 8.6 8.6 usually usually Example 12 △ 8.7 8.6 8.6 good usually Example 13 ○ 8.9 8.8 8.9 good good Example 14 ○ 9.0 9.0 9.0 good good Example 15 ○ 8.9 9.0 8.9 good good Example 16 △ 8.6 8.8 8.7 good usually Example 17 △ 8.6 8.6 8.6 good usually Example 18 △ 8.4 8.6 8.5 usually usually Example 19 △ 8.3 8.6 8.4 usually usually Example 20 △ 8.3 8.6 8.4 usually usually

As shown in Table 4, which is the result of the experiment with the same values as in Table 3, it can be seen that the freshness evaluation, the sensory evaluation, the blood pressure evaluation, and the blood glucose evaluation of Examples 13 to 15 are all good. This is considered to be due to the difference in the harvesting time of the prepared purple sprouted barley and black sticky rice sprouted barley.

First, in the case of Comparative Example 2, there are no foreign substances on the surface of purple sprouted barley and white sticky rice sprouted barley by collecting in the morning, but it is determined that there is no dew due to the growth time, so the freshness is somewhat lowered, It is judged that lower results were obtained compared to Examples 13 to 15 in the sensory evaluation of taste and aroma as it fell. In addition, it is judged that the blood pressure and blood sugar evaluation results are not good because nutrients are consumed for growth.

In Examples 9 to 11, it is determined that there are foreign substances on the surface of the sprouted barley and there is no dew on the surface of the sprouted barley because it is a time period in which sprouted barley absorbs carbon dioxide through photosynthesis. Therefore, low results in freshness evaluation and sensory evaluation is considered to have been obtained In addition, it is judged that the blood pressure and blood sugar levels were somewhat high because the nutrients were not sufficient because it was not the time of growth.

In Example 12, the time when the sprouted barley starts to draw dew from the roots to drink oxygen for growth and provide nutrition, there is no foreign substance on the outer surface of the sprouted barley, but it is determined that dew is not sufficiently formed, and freshness It is judged that lower results were obtained compared to Examples 13 to 15 in the sensory evaluation of taste and aroma as the value decreased. In addition, it is judged that blood sugar levels did not improve significantly as they began to consume nutrients for growth.

In Examples 16 to 20, there are no foreign substances on the outer surface of sprouted barley at the time of growth of sprouted barley, which has sufficiently drawn dew from the root, but it is determined that dew is not sufficiently formed, and as the freshness decreases, taste and In the sensory evaluation of fragrance, it is judged that lower results were obtained compared to Examples 13 to 15. In addition, it is judged that blood pressure or blood sugar was not significantly improved because nutrients were consumed in the time period in which the growth was already progressed.

Therefore, as in Examples 13 to 15, the sprouted barley begins to drink oxygen for growth, and collects during the time period between midnight and 1:00 am, when dew is removed from the root and contains nutrients for nutrition. It is preferable to proceed with

(3) Freshness evaluation, sensory evaluation, blood pressure evaluation and blood glucose evaluation according to the addition of sprouted barley

[Comparative Example 3]

Prepare purple sprouted barley with a length of 25cm collected at 12:30 am, add 1.5Kg of the purple sprouted barley to 5.3Kg of purified water, and perform low-temperature hot water extraction to reach 75℃ for 2 hours, then turn off the fire Aged for 2 hours at room temperature, and through a sterilization process of heating at 100 ° C. for 5 minutes, a total of 6 kg of barley sprout extract composition was prepared.

[Comparative Example 4]

Prepare sprouted barley of 25cm in length, collected at 12:30 am, add 1.5Kg of sprouted barley of white sticky rice to 5.3Kg of purified water, and perform low-temperature hot water extraction to reach 75℃ for 2 hours, then turn off the fire Aged for 2 hours at room temperature, and through a sterilization process of heating at 100 ° C. for 5 minutes, a total of 6 kg of barley sprout extract composition was prepared.

[Example 21]

With respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, 0.5 parts by weight of white sticky rice sprouted barley of 25cm in length collected at 12:30 am washed and mixed, and the mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 22]

1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am washed and mixed, and the mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 23]

After washing and mixing 1.5 parts by weight of white sticky rice sprouted barley with a length of 25 cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, the mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 24]

With respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, 2 parts by weight of white sticky rice sprouted barley of 25cm in length collected at 12:30 am washed and mixed, and the mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 75℃ for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100℃ for 5 minutes. was prepared.

division purple sprouted barley White glutinous rice sprouted barley Comparative Example 3 ○ × Comparative Example 4 × ○ Example 21 ○ - 1 part by weight ○- 0.5 parts by weight based on 1 part by weight of purple sprouted barley Example 22 ○ - 1 part by weight ○- 1 part by weight based on 1 part by weight of purple sprouted barley Example 23 ○ - 1 part by weight ○- 1.5 parts by weight based on 1 part by weight of purple sprouted barley Example 24 ○ - 1 part by weight ○- 2 parts by weight based on 1 part by weight of purple sprouted barley

division freshness evaluation sensory evaluation
blood pressure assessment
(mmHg) blood sugar assessment
(mg/dL) taste incense Overall
symbol Comparative Example 3 ○ 8.7 8.8 8.7 usually usually Comparative Example 4 ○ 8.7 8.7 8.7 usually usually Example 21 ○ 8.9 9.0 8.9 good good Example 22 ○ 9.0 9.0 9.0 good good Example 23 ○ 9.0 9.0 8.9 good good Example 24 ○ 8.6 8.6 8.6 usually usually

As shown in Table 6, which is the result of the experiment with the values shown in Table 5, it can be seen that the freshness evaluation, sensory evaluation, blood pressure evaluation, and blood glucose evaluation of Examples 21 to 23 are good. This is considered to be due to the difference in the contents of purple sprouted barley and white sticky rice sprouted barley.

First, Comparative Examples 3 and 4 contained only purple sprouted barley and white sticky rice sprouted barley, respectively, so that the sensory evaluation score was somewhat low. In addition, although normal results were obtained in the blood pressure and blood glucose evaluation, looking closely at the values, Comparative Example 3 obtained an average value of 131.8 mmHg in the blood pressure evaluation and 120.9 mg/dL in the blood glucose evaluation, resulting in normal results, and Comparative Example 4 Average values of 130.3 mmHg in blood pressure evaluation and 120.5 mg/dL in blood glucose evaluation were obtained, resulting in normal results. Since this is a value that is not significantly different from the good result, the sensory evaluation score of Comparative Examples 3 to 4 is somewhat low, but it is determined that the blood pressure and blood glucose evaluation values are somewhat improved.

In Example 24, the content of purple sprouted barley was low with respect to the weight part of the sprouted barley of white sticky rice, so it is judged that the blood pressure and blood sugar improvement effect that appears when the two kinds of sprouted barley were properly mixed did not appear significantly.

Therefore, as in Comparative Example 3 or Comparative Example 4, any one of purple sprouted barley and white rice sprouted barley is used, or 0.5 to 1.5 parts by weight of white sticky rice sprouted barley based on 1 part by weight of purple sprouted barley as in Examples 21 to 23 It is preferable to include Most preferably, 1 part by weight of the white sticky rice sprouted barley is included with respect to 1 part by weight of the purple sprouted barley.

(4) Freshness evaluation, sensory evaluation, blood pressure evaluation and blood sugar evaluation according to the amount of sprouted barley added

[Comparative Example 5]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 0.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process of 5 kg of barley sprout extract composition was prepared.

[Example 25]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.0Kg and extracting low-temperature hot water to reach 75℃ for 2 hours, turn off the fire, mature at room temperature for 2 hours, and extract a total of 5.5kg of sprouted barley through the sterilization process of heating at 100℃ for 5 minutes A composition was prepared.

[Example 26]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 27]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 2.0Kg and extracting low-temperature hot water to reach 75℃ for 2 hours, turn off the fire, mature at room temperature for 2 hours, and extract a total of 6.5kg of sprouted barley through the sterilization process of heating at 100℃ for 5 minutes A composition was prepared.

[Example 28]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 2.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes. was prepared.

division Addition amount of sprouted barley (Kg) Comparative Example 5 0.5 Example 25 1.0 Example 26 1.5 Example 27 2.0 Example 28 2.5

division freshness evaluation sensory evaluation
blood pressure assessment
(mmHg) blood sugar assessment
(mg/dL) taste incense Overall
symbol Comparative Example 5 ○ 8.0 7.5 7.7 usually usually Example 25 ○ 8.8 8.8 8.8 good good Example 26 ○ 9.0 9.0 9.0 good good Example 27 ○ 8.7 8.8 8.8 good good Example 28 ○ 7.0 7.1 7.1 good good

As shown in Table 8, which is the result of the experiment with the same values as in Table 7, it can be seen that the freshness evaluation and sensory evaluation, blood pressure and blood glucose evaluation of Examples 25 to 27 were good. This is considered to be caused by the difference in the amount of sprouted barley added.

First, in the case of Comparative Example 5, it is judged that sufficient taste and flavor are not expressed because there is less sprouted barley added compared to purified water, and blood pressure and blood sugar levels are not significantly improved.

In the case of Example 28, it is judged that the sensory evaluation score was low because the added amount of sprouted barley added compared to purified water was high, and the unique taste of sprouted barley may be felt somewhat strongly in taste and aroma.

Therefore, as in Examples 25 to 27, it is preferable to add 1.0 to 2.0 parts by weight of sprouted barley based on 5.3 parts by weight of purified water. Most preferably, 1.5 parts by weight of sprouted barley is added based on 5.3 parts by weight of purified water as in Example 26.

(5) Freshness evaluation, sensory evaluation, blood pressure evaluation and blood glucose evaluation according to extraction temperature

[Comparative Example 6]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 65°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 29]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 70°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process of 6 kg of barley sprout extract composition was prepared.

[Example 30]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 31]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 80°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes. was prepared.

[Example 32]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 85°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example 33]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 90°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and sterilize by heating at 100°C for 5 minutes. A total of 6 kg of barley sprout extract composition was prepared.

[Example 34]

1 part by weight of white sticky rice sprouted barley of 25 cm in length collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am washed and mixed, and the mixed sprouted barley in purified water 5.3Kg After adding 1.5Kg and performing low-temperature hot water extraction to reach 100°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process of 6 kg of barley sprout extract composition was prepared.

division Extraction temperature (℃) Comparative Example 6 65 Example 29 70 Example 30 75 Example 31 80 Example 32 85 Example 33 90 Example 34 100

division freshness evaluation sensory evaluation
blood pressure assessment
(mmHg) blood sugar assessment
(mg/dL) taste incense Overall
symbol Comparative Example 6 ○ 8.5 8.3 8.4 usually usually Example 29 ○ 8.8 8.8 8.8 good good Example 30 ○ 9.0 9.0 9.0 good good Example 31 ○ 8.7 8.8 8.8 good good Example 32 ○ 8.0 8.0 8.0 usually usually Example 33 ○ 7.9 7.9 7.9 usually bad Example 34 ○ 7.7 7.8 7.7 bad bad

As shown in Table 10, which is the result of the experiment with the values shown in Table 9, it can be seen that the freshness evaluation and sensory evaluation, blood pressure and blood glucose evaluation of Examples 29 to 31 are good. It is considered that this is due to the difference in extraction temperature.

First, in the case of Comparative Example 6, the extraction temperature was low, so the taste, aroma, and nutritional components of sprouted barley were not sufficiently expressed in the sprouted barley extract composition, and therefore it was judged that good results were not obtained in sensory evaluation, blood pressure, and blood sugar evaluation. do.

In addition, in the case of Examples 32 to 34, the extraction temperature was high, so it was determined that the taste and flavor of the sprouted barley were somewhat inferior, and the nutritional components of the sprouted barley were destroyed due to the high temperature, resulting in blood pressure and blood sugar evaluation It is also considered not to be good.

Therefore, as in Examples 29 to 31, the extraction of sprouted barley is preferably performed at 70 to 80° C., which can be regarded as a low temperature.

(6) Freshness evaluation, sensory evaluation, blood pressure evaluation and blood glucose evaluation according to aging time

[Comparative Example 7]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 1 hour, and heat at 100°C for 5 minutes. was prepared.

[Example]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 2 hours, and heat at 100°C for 5 minutes through a sterilization process for a total of 6 kg of barley sprout extract composition was prepared.

[Example]

Washing and mixing 1 part by weight of white sticky rice sprouted barley with a length of 25cm collected at 12:30 am with respect to 1 part by weight of purple sprouted barley of 25cm in length collected at 12:30 am, and 5.3Kg of purified water After adding 1.5Kg and performing low-temperature hot water extraction to reach 75°C for 2 hours, turn off the fire, mature at room temperature for 3 hours, and sterilize by heating at 100°C for 5 minutes. A total of 6 kg of barley sprout extract composition was prepared.

division Aging time (hr) Comparative Example 7 One Example 35 2 Example 36 3

division freshness evaluation sensory evaluation
blood pressure assessment
(mmHg) blood sugar assessment
(mg/dL) taste incense Overall
symbol Comparative Example 7 ○ 8.8 8.7 8.8 usually usually Example 35 ○ 9.0 9.0 9.0 good good Example 36 ○ 9.0 9.0 9.0 good good

As shown in Table 12, which is the result of the experiment with the same values as in Table 11, it can be seen that the freshness evaluation and sensory evaluation, blood pressure and blood glucose evaluation of Examples 35 and 36 were good. It is considered that this is due to the difference in aging time.

In the case of Comparative Example 7, it is judged that the nutritive components of the sprouted barley were not sufficiently extracted from the sprouted barley extract due to the short ripening, and thus the blood pressure and blood sugar evaluation results were not good.

Therefore, as in Examples 35 and 36, the aging time is preferably carried out for 2 hours or more, but if the time is long, the production efficiency decreases, so the aging is preferably performed for 2 hours.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not static in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included above the present invention.

S1: Barley sprout harvesting stage
S2: washing step
S3: Purified water addition step
S4: Extraction Step
S5: ripening stage
S6: Secondary heating stage

Claims (5)

A first step of collecting sprouted barley;
a second step of washing the harvested sprouted barley;
A third step of adding purified water to the washed sprouted barley;
a fourth step of heating and extracting sprouted barley to which the purified water is added;
A fifth step of aging the extracted sprouted barley;
A sixth step of heating the aged sprouted barley secondarily;
A method for extracting barley sprouts and a composition for extracting barley sprouts using the same, characterized in that the harvesting of the first step is carried out between midnight and 1 am. The method of claim 1,
In the first step,
A method for extracting barley sprouts, characterized in that the length of the barley sprouts is 20 to 30cm, and a barley sprout extraction composition using the same. The method of claim 1,
The sprout barley,
A method for extracting sprouted barley, characterized in that at least one of purple sprouted barley and white sticky rice sprouted barley is used, and a sprouted barley extraction composition using the same. 4. The method of claim 3,
When using a mixture of the purple sprouted barley and the white sticky rice sprouted barley,
With respect to 1 part by weight of the purple sprouted barley, 0.5 to 1.5 parts by weight of the white sticky rice sprouted barley is mixed. The method of claim 1,
The third step is
A method for extracting sprouted barley, and a composition for extracting sprouted barley using the same, characterized in that 1.0 to 2.0 parts by weight of the sprouted barley is added based on 5.3 parts by weight of the purified water.

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