FUNCTION-RELATED FERMENTATION RAW MATERIALS USING THE COMPOSITION WHICH MIXED CHLORELLA IN RUBUS COREANUS AND METHOD TO PRODUCE THEREOF

摘要

A method for preparing functional fermented material using Korean raspberry and chlorella mixture is provided to allow functional food products to be manufactured using the functional fermented materials, thereby enabling a consumer to easily obtain medicinal effects of chlorella. A method for preparing functional fermented material comprises the following steps of: inoculating fermented microorganisms to a mixture of 95~50wt% of Korean raspberry and 5~50wt% of chlorella; and aging the inoculated mixture at 30~40°C for 3~7 days. The Korean raspberry represents Korean raspberry itself, frozen Korean raspberry or Korean raspberry juice. The fermented microorganisms represent lactic acid bacteria, Bacillus subtilis or a mixed strain thereof. The prepared functional fermented material has a formulation of powder, liquid or viscous liquid.