Method for Preparing Raw Material for Functional Foods from Barley or Wheat Seeds

Abstract

A method is provided for preparing a raw material for functional foods from vernalized, pre-germinated barley or wheat seeds, plumules cultured the vernalized, pre-germinated barley or wheat seeds, or a material resulting from the fermentation of the vernalized, pre-germinated barley or wheat seeds with lactic acid bacteria.

1 . A method for preparing a raw material for functional foods, comprising:
 (a) pre-germinating barley or wheat seeds;   (b) vernalizing the pre-germinated barley or wheat seeds; and   (c) fermenting the pre-germinated, vernalized barley or wheat seeds with lactic acid bacteria.   
     
     
         2 . The method according to  claim 1 , wherein the lactic acid bacteria is selected from the group consisting of  Streptococcus  sp.,  Pediococcus  sp.,  Leuconostoc  sp.,  Lactobacillus  sp.,  Bifidobacterium  sp. and a combination thereof. 
     
     
         3 . The method according to  claim 1 , wherein the lactic acid bacteria is selected from the group consisting of  Lactobacillus bulgaricus, Lactobacillus plantarum , and a combination thereof. 
     
     
         4 . The method according to  claim 1 , further comprising saccharifying the vernalized, pre-germinated barley or wheat seeds, prior to the step (c) of fermenting the vernalized, pre-germinated barley or wheat seeds with a lactic acid bacteria. 
     
     
         5 . The method according to  claim 4 , wherein the saccharifying step is carried out by adding a by-product obtained during a crop polishing process to the vernalized, pre-germinated barley or wheat seeds. 
     
     
         6 . The method according to  claim 1 , further comprising deactivating saccharifying enzymes and pulverizing the vernalized, pre-germinated barley or wheat seeds, prior to the step (c) of fermenting the vernalized, pre-germinated barley or wheat seeds with lactic acid bacteria, said saccharifying enzymes being expressed in the vernalized, pre-germinated barley or wheat seeds. 
     
     
         7 . The method according to  claim 1 , further comprising sterilizing the vernalized, pre-germinated barley or wheat seeds to prevent bacteria other than lactic acid bacteria from undesirably inducing fermentation, prior to the step (c) of fermenting the vernalized, pre-germinated barley or wheat seeds with lactic acid bacteria. 
     
     
         8 . The method according to  claim 1 , wherein the step (c) of fermenting the vernalized, pre-germinated barley or wheat seeds with lactic acid bacteria is carried out in presence of an additive selected from a group consisting of skim milk, milk, grape sugar, an oligosaccharide, a ginseng powder or extract, a jujube powder or extract, a ginkgo powder or extract, a lingshi mushroom powder or extract, a  Coriolus versicolor  powder or extract, an Eucommia powder or extract, an angelica powder or extract, a chicory powder or extract, a comfrey powder or extract, an Acanthopanax powder or extract, a mugwort powder or extract, a plantain powder or extract, a solomon's seal powder or extract, an Atractylodes japonica powder or extract, an arrowroot powder or extract, a tomato powder or extract, an Angelica Utilis powder or extract, a carrot powder or extract, and a combination thereof. 
     
     
         9 . The method according to  claim 1 , wherein the step (c) of fermenting the vernalized, pre-germinated barley or wheat seeds is conducted in presence of yeast as well as of the lactic acid bacteria. 
     
     
         10 . The method according to  claim 9 , wherein the yeast is  Saccharomyces cerevisiae.    
     
     
         11 . The method according to  claim 1 , further comprising processing the fermented seeds subsequent to the fermentation of the step (c). 
     
     
         12 . A functional food composition, comprising at least one of (i) a processed form of vernalized, pre-germinated barley or wheat seeds, (ii) a processed form of plumules cultured from vernalized, pre-germinated barley or wheat seeds, and (iii) a material resulting from fermentation of vernalized, pre-germinated barley or wheat seeds by lactic acid bacteria. 
     
     
         13 . The functional food composition according to  claim 12 , being an antioxidant food composition, an antidiabetic food composition, an antiobesity food composition or a diet composition. 
     
     
         14 . The composition according to  claim 12 , being formulated into a form selected from among a powder, a juice, a beverage, a tablet, a suspension, a granule, an emulsion, a capsule and syrup.