| 摘要 |
A method for preparing a fermented liquid using buckwheat sprouts is provided to increase the digestion rate and the absorption rate of nutrients included in buckwheat sprouts and to reduce harmful components generated in a digestive process. A method for preparing a fermented liquid comprises the following steps of: growing germinated buckwheat in a dark room for 7 days; mixing the whole buckwheat sprouts and sugar in a ratio of 1 to 1~1.5 and extracting effective components from them at 30°C for 10 days; separating into a liquid portion and a solid portion and filtering the liquid portion; aerobically fermenting the filtered liquid portion at 25°C for 50-60 days; and anaerobically fermenting the liquid portion for 90 days. The germinated buckwheat represents Fagopyrum tataricum. A food composition contains the fermented liquid of the buckwheat sprouts. |
