Dietary supplement composed of fermented product of barley koji and yeast and lactic acid bacterium, and manufacturing method therefor

Abstract

To provide an excellent dietary supplement composed of a novel fermented product of barley koji and yeast and lactic acid bacterium.SOLUTION: A dietary supplement is composed of a fermented product of barley koji and yeast and lactic acid bacterium. The fermented product contains all essential amino acids, dietary fiber, polyphenol, β-glucan, etc., and also contains lactic acid bacterium. The lactic acid bacterium is preferably plant lactic acid bacteria. An improvement in enterobacterial flora of intestinal environment and an improvement in bowel movement in a short term are recognized by intake of the dietary supplement.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a health supplement food comprising a koji mold - yeast ferment of barley and lactic acid bacteria.

Background Art

[0002] Modern people enjoy rich cultural and dietary lives. However, due to a preference for gourmet food in the diet, or the consumption of convenient and inexpensive retort foods and fast foods, resulting in unbalanced and picky eating that lacks nutritional balance, problems such as poor physical health and illness have also arisen. In particular, there is an increasing demand for foods for improving the intestinal environment related to the recently noted gut - brain correlation. To supplement such unbalanced food intake, various health supplement foods and supplements have been developed and provided. Among such health supplement foods, those using fermented barley have also been proposed. And the barley ferment contains so - called prebiotics decomposed by the enzymes of koji mold and yeast, such as low - molecular - weight dietary fiber that is easily utilized by intestinal bacteria, oligosaccharides derived from barley, and postbiotics obtained by the fermentation of bacteria that have recently attracted particular attention, such as free amino acids, peptides, short - chain fatty acids such as acetic acid and citric acid, and polyphenols related to the production of energy and serotonin of intestinal bacteria, and also contains GABA (γ - aminobutyric acid), so it is said to have effects such as a relaxation effect, a blood - pressure - lowering effect, and a stress - reducing effect.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, many fermented foods have problems with taste and odor as they are, and there are many biases in the products produced by fermentation. And there is no health supplement mainly composed of a barley fermented product containing all peptides of essential amino acids, short-chain fatty acids, and β-glucan as a water-soluble dietary fiber as a prebiotic that is easily utilized by the gut microbiota, which is postbiotics. Therefore, the present invention aims to provide a novel barley koji mold-yeast fermented product and lactic acid bacteria-containing food and health supplement with a slightly salty taste and almost no odor, containing many free amino acids, organic acids including short-chain fatty acids, polyphenols as antioxidants, and β-glucan, and an excellent health supplement mainly composed of the same.

Means for Solving the Problems

[0005] That is, the present invention is a health supplement composed of a barley koji mold-yeast fermented product and lactic acid bacteria having the following configuration and a method for producing the same. 〔1〕A health supplement obtained by adding 10 to 100 parts by weight of the following lactic acid bacteria (B) to 100 parts by weight of a barley koji mold-yeast fermented product (A) having the following composition. (A) A barley koji mold-yeast fermented product containing the following components in 100 g. Protein 6.0 to 10.0 g, Carbohydrates 80 to 90 g, Lipids 1.0 to 2.5 g, Ash 0.3 to 1.5 g, Dietary fiber 7.5 to 10.1 g (including β-glucan), As free amino acids Arginine 25 to 33 mg, Lysine 16 to 25 mg, Histidine 8 to 10 mg, Phenylalanine 9 to 12 mg, Tyrosine 8 to 10 mg, Leucine 17 to 23 mg, Isoleucine 3 - 5 mg, Methionine 3 - 5 mg, Valine 9 - 12 mg, Alanine 19 - 25 mg, Glycine 5 - 7 mg, Proline 9 - 13 mg, Glutamic acid 20 - 28 mg, Serine 9 - 13 mg, Threonine 7 - 9 mg, Aspartic acid 9 - 12 mg, Tryptophan 2 - 4 mg, GABA 40 - 60 mg, Polyphenol 0.14 - 0.18 g, Citric acid as an organic acid containing short - chain fatty acids 1.7 - 2.3 g, Malic acid 0.01 - 0.03 g, Succinic acid 0.01 - 0.02 g Acetic acid 0.01 - 0.02 g, Water 2.5 - 7.0 g, Yeast 10 2~6 cells / g,

[0006] (B) The lactic acid bacteria are one or more selected from the following (1) to (5). (1) The lactic acid bacteria are viable bacteria and / or dead bacteria. (2) The lactic acid bacteria are viable bacteria of a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (deposit numbers FERMP - 20747 to FERMP - 20750). (3) The lactic acid bacteria are plant - derived lactic acid bacteria. (4) The lactic acid bacteria are heat - killed cells of Enterococcus faecalis (EC - 12 strain). (5) The lactic acid bacteria are one or more selected from Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus femrentum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus salivarius, Lactococcus lactis, Lactococcus diacetylactis, Tetragenococcus halophilus (Pediococcus halophilus), Pediococcus acidilactici, Pediococcus pentosaceus, Streptococcus thermophilus, Leuconosto mesenteroides, Bacillus coagulans, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium coagulant Streptococcus Thermophilus, or Clostridium butyricum.

[0007] 〔2〕In the health supplement food of 〔1〕 above, (B) the lactic acid bacteria are plant-based lactic acid bacteria A health supplement food characterized by being a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (deposit numbers FERMP-20747 to FERMP-20750) or Lactobacillus brevis ssp. Coagulans (Kaneka).

[0008] 〔3〕The health supplement food according to 〔1〕 or 〔2〕 above, characterized in that 10 to 100 parts by weight of lactic acid bacteria (B), 5 to 10 parts by weight of GABA, 12 to 18 parts by weight of ferulic acid, and 0.3 to 1.0 parts by weight of vitamin D are added and mixed to 100 parts by weight of the koji mold and yeast fermented product (A) of barley.

[0009] 〔4〕A method for producing a health supplement food, wherein 10 to 100 parts by weight of the following lactic acid bacteria (B) are added to 100 parts by weight of the koji mold and yeast fermented product (A) of barley having the following composition. The koji mold and yeast fermented product (A) of barley contains the following components in 100 g thereof. Protein 6.0 to 10.0 g, Carbohydrates 80 to 90 g, Lipids 1.0 to 2.5 g, Ash 0.3 to 1.5 g, Dietary fiber 7.5 to 10.1 g (including β-glucan), As free amino acids Arginine 25 to 33 mg, Lysine 16 to 25 mg, Histidine 8 to 10 mg, Phenylalanine 9 to 12 mg, Tyrosine 8 to 10 mg, Leucine 17 to 23 mg, Isoleucine 3 to 5 mg, Methionine 3 to 5 mg, Valine 9 to 12 mg, Alanine 19 to 25 mg, Glycine 5 to 7 mg, Proline 9 to 13 mg, Glutamic acid 20 - 28 mg, Serine 9 - 13 mg, Threonine 7 - 9 mg, Aspartic acid 9 - 12 mg, Tryptophan 2 - 4 mg, GABA 40 - 60 mg, Polyphenol 0.14 - 0.18 g, Citric acid as an organic acid containing short-chain fatty acids 1.7 - 2.3 g, Malic acid 0.01 - 0.03 g, Succinic acid 0.01 - 0.02 g, Acetic acid 0.01 - 0.02 g, Water 2.5 - 7.0 g, Yeast 10 2~6 pieces / g, and the method for producing the koji mold·yeast ferment (A) of the barley consists of the following first to seventh steps, First step: Immerse the washed barley in water at room temperature to 50 °C for 20 - 60 minutes. Second step: Steam for 75 - 100 minutes. Third step: Cool until it reaches 25 - 32 °C. Fourth step: Evenly sprinkle koji mold on the product of the third step for seeding. Fifth step: Ferment the product obtained in the fourth step at a product temperature of 25 - 32 °C for 40 - 50 hours. Sixth step: Add and mix yeast to the product obtained in the fifth step and ferment at 25 - 32 °C for 7 - 10 hours. Seventh step: Lyophilize the product obtained in the sixth step, pulverize it to make the moisture content 10% or less. And the lactic acid bacteria (B) are one or more selected from the following (1) to (5); (1) The lactic acid bacteria are viable bacteria or / and dead bacteria, (2) The lactic acid bacteria are viable bacteria in a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (deposit numbers FERMP-20747 to FERMP-20750). (3) The lactic acid bacteria are lactic acid bacteria of plant origin such as Lactobacillus brevis ssp. Coagulans (Kaneka). (4) The lactic acid bacteria are heat-killed cells of Enterococcus faecalis (EC-12 strain). A method for producing a health supplement, characterized in that the lactic acid bacteria are one or more selected from Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus femrentum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus salivarius, Lactococcus lactis, Lactococcus diacetylactis, Tetragenococcus halophilus (Pediococcus halophilus), Pediococcus acidilactici, Pediococcus pentosaceus, Streptococcus thermophilus, Leuconosto mesenteroides, Bacillus coagulans, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium coagulant Streptococcus Thermophilus, or Clostridium butyricum.

[0010] 〔5〕In the above 〔4〕j, a method for producing a health supplement, characterized in that 10 to 100 parts by weight of lactic acid bacteria (B), 5 to 10 parts by weight of GABA, 12 to 18 parts by weight of ferulic acid, and 0.3 to 1.0 parts by weight of vitamin D are added and mixed with respect to 100 parts by weight of the koji mold and yeast fermented product (A) of barley.

Effects of the Invention

[0011] The health supplement of the present invention contains a large number of amino acids, especially all essential amino acids, and peptides formed by decomposing barley protein with koji mold enzymes. In addition, it also contains oligosaccharides, citric acid, and polyphenols derived from barley, as well as useful lactic acid bacteria. Therefore, ingestion of the supplement promotes the colonization of the lactic acid bacteria contained in the present invention in the intestine, further promotes the increase of the intestinal flora, and exerts the effect of adjusting the intestinal environment. In addition, due to the acidity of many short-chain fatty acids useful for maintaining health, it exerts the effects of suppressing the rise in blood glucose level after meals and reducing cholesterol in the blood. Therefore, the health supplement of the present invention can be ingested as an excellent health supplement particularly aimed at improving the intestinal environment.

Best Mode for Carrying Out the Invention

[0012] An embodiment of the present invention will be described. (A) The koji mold and yeast fermented product of barley, which is the main component of the present invention, is obtained by immersing barley in warm water, steaming it, adding koji mold for fermentation, and further adding yeast for fermentation, followed by drying and pulverization. In the dry matter, it contains all free essential amino acids (lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, threonine, tryptophan), and also contains a large amount of water-soluble and water-insoluble β-glucans and peptides. In addition, it also contains oligosaccharides, organic acids such as short-chain fatty acids, polyphenols, crude protein, crude fiber, crude ash, etc. derived from barley. Therefore, ingestion of it improves the intestinal environment, reduces muscle fatigue, and exerts the effects of maintaining and increasing muscle strength and relaxation. In addition, it improves immunity, suppresses the rise in blood glucose level after meals, and reduces cholesterol in the blood, thus reducing the risk of lifestyle-related diseases.

[0013] Examples of Aspergillus include Aspergillus oryzae, Aspergillus niger, Aspergillus kawachii, Aspergillus luchuensis, etc., and one or more of these can be used. Commercially available ones can also be used. Examples of yeast include yeasts belonging to the genus Saccharomyces, the genus Zygosaccharomyces, etc. Among them, Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Saccharomyces exiguus, etc. are preferably used.

[0014] As the (B) lactic acid bacteria, which are the second main component of the present invention, the following are preferred. (1) The lactic acid bacteria are viable bacteria and / or dead bacteria. (2) The lactic acid bacteria are a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (deposit numbers FERMP-20747 to FERMP-20750). (3) The lactic acid bacteria are vegetable lactic acid bacteria such as Lactobacillus brevis ssp. Coagulans (Kaneka). (4) It is the heat-killed cells of Enterococcus faecalis (EC-12 strain). (5) The lactic acid bacteria are one or more selected from Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus fementum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactococcus lactis, Lactococcus diacetylactis, Tetragenococcus halophilus (Pediococcus halophilus), Pediococcus acidilactici, Pediococcus pentosaceus, Streptococcus thermophilus, Leuconosto mesenteroides, Bacillus coagulans, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve or Streptococcus Thermophilus, Particularly preferred lactic acid bacteria are viable bacteria of a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis and Schleiferilactobacillus perolens (accession numbers FERMP-20747 to FERMP-20750).

[0015] In the mixture of the Aspergillus oryzae-yeast fermented product of barley and lactic acid bacteria of the present invention, since the Aspergillus oryzae-yeast fermented product of barley is plant-based, it is more compatible to use plant-based lactic acid bacteria as the lactic acid bacteria.

[0016] Formulation As the form of the formulation preparation of the present invention, an oral administration agent is preferred, and examples include tablets, coated tablets, sugar-coated agents, pills, hard capsules, soft capsules, microcapsules, powders, granules and the like.

Example

[0017] Next, examples of the present invention will be described. Example 1: First, the koji mold-yeast ferment (powder) of barley of the present invention was produced as follows. Barley is immersed in water at 50 ° C for 25 minutes, then steamed for about 90 minutes and then allowed to cool to about 31 ° C. Next, Aspergillus niger is evenly sprayed on the cooled material for seeding, and then fermented at a product temperature of 31 ° C for 48 hours. Furthermore, baker's yeast is added to and mixed with the ferment, fermented at 30 ° C for 8 hours, then lyophilized and pulverized to a water content of 10% or less. Finally, it is pulverized to 70-100 mesh to obtain the powdered koji mold-yeast ferment of barley of the present invention. When the koji mold-yeast ferment of barley obtained above was analyzed, it was as follows.

[0018] That is, in 100 g of the obtained koji mold-yeast ferment of barley, the following components and amounts were contained. Dietary fiber 8.8 g (containing about 6 g of β-glucan), Arginine as a free amino acid 29 mg, Lysine 22 mg, Histidine 9 mg, Phenylalanine 10 mg, Tyrosine 9 mg, Leucine 20 mg, Isoleucine 4 mg, Methionine 4 mg, Valine 10 mg, Alanine 22 mg, Glycine 6 mg, Proline 11 mg, 24 mg of glutamic acid, 11 mg of serine, 8 mg of threonine, 10 mg of aspartic acid, 3 mg of tryptophan, 50 mg of GABA, 0.16 g of polyphenol, 1.99 g of citric acid as an organic acid containing short-chain fatty acids, 0.02 g of malic acid, 0.01 g of succinic acid 0.01 g of acetic acid, 4.4 g of water 10 2~6 cells / g, 8.4 g of protein, 84.8 g of carbohydrates, 1.7 g of lipids, 0.7 g of ash,

[0019] Next, as lactic acid bacteria, a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (deposit numbers FERMP-20747 to FERMP-20750) (referred to as ABM lactic acid bacteria) was used. The mixture of lactic acid bacteria (ABM lactic acid bacteria) can be obtained from JBBM FACTORY Co., Ltd. under the trade name ABM plant-derived lactic acid bacteria dry powder (live bacteria). Its characteristics are live bacteria of plant-derived lactic acid bacteria with strong acid resistance and heat resistance, and have the effects of improving intestinal bacteria and enhancing immunity. It is also preferable to use Bifidobacterium longum BB536.

[0020] Per capsule, 180 mg of the koji mold-yeast fermented product of barley obtained in

[0017] and

[0018] , 35 mg (about 350 million) of the above ABM lactic acid bacteria (a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (accession numbers FERMP-20747 to FERMP-20750)), 15 mg of GABA, 30 mg of ferulic acid, and 25 μg of vitamin D were added and mixed to obtain a health supplement, and a defecation survey was conducted under the following conditions. Selection of subjects: From the results of a 14-day defecation survey of non-intake of health supplements, 10 subjects with an average weekly defecation frequency of 3 to 5 times Test method: The above subjects were asked to take the above health supplement (capsules) 3 capsules a day for 14 days, and record the number of defecations per week after intake. The average number of defecations in the two weeks after intake was investigated and compared with the average number of defecations in the 14-day selection period of the subjects. The results are shown in Table 1.

Table 1

[0021] As shown in Table 1, the average number of defecations in two weeks when not taking the health supplement was 8.1 times, while the average number of defecations in two weeks when taking the health supplement was 9.2 times. As a result, a significant defecation improvement effect was observed before and after taking 3 capsules of the health supplement (capsules) obtained by adding and mixing 180 mg of the koji mold-yeast fermented product of barley manufactured above, 35 mg (about 350 million) of the above ABM lactic acid bacteria (a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (accession numbers FERMP-20747 to FERMP-20750)), 15 mg of GABA, 30 mg of ferulic acid, and 25 μg of vitamin D per capsule.

[0022] Furthermore, a preferred formulation composition of the health supplement of the present invention is exemplified below. 100 parts by weight of koji mold and yeast fermented product of barley, 19.4 parts by weight of ABM lactic acid bacteria (a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (deposit numbers FERMP-20747 to FERMP-20750)), 8.3 parts by weight of GABA, 16.6 parts by weight of ferulic acid, 0.4 parts by weight of vitamin D, 16.2 parts by weight of excipient

Claims

1. A health supplement food obtained by adding 10 to 100 parts by weight of the following lactic acid bacteria (B) to 100 parts by weight of a koji mold and yeast fermented product (A) of barley having the following composition. (A) A product containing the following components in 100 g of a koji mold and yeast fermented product of barley. Protein 6.0 to 10.0 g, Carbohydrates 80 to 90 g, Lipids 1.0 to 2.5 g, Ash 0.3 to 1.5 g, Dietary fiber 7.5 to 10.1 g (including β-glucan), As free amino acids Arginine 25 to 33 mg, Lysine 16 to 25 mg, Histidine 8 to 10 mg, Phenylalanine 9 to 12 mg, Tyrosine 8 to 10 mg, Leucine 17 to 23 mg, Isoleucine 3 to 5 mg, Methionine 3 to 5 mg, Valine 9 to 12 mg, Alanine 19 to 25 mg, Glycine 5 to 7 mg, Proline 9 to 13 mg, Glutamic acid 20 to 28 mg, Serine 9 to 13 mg, Threonine 7 to 9 mg, Aspartic acid 9 to 12 mg, Tryptophan 2 to 4 mg, GABA 40 to 60 mg Polyphenols 0.14 to 0.18 g, Citric acid 1.7 to 2.3 g as an organic acid containing short-chain fatty acids, Malic acid 0.01 to 0.03 g, Succinic acid 0.01 to 0.02 g, Acetic acid 0.01 to 0.02 g, Water 2.5 to 7.0 g, Yeast 10 ２～６ cells / g (B) The lactic acid bacteria are one or more selected from the following (1) to (5). (1) The lactic acid bacteria are viable bacteria and / or dead bacteria. (2) The lactic acid bacteria are viable bacteria and are a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (deposit numbers FERM P-20747 to FERM P-20750). (3) The lactic acid bacteria are plant-derived lactic acid bacteria. (4) The lactic acid bacteria are heat-killed cells of Enterococcus faecalis (EC-12 strain). (5) The lactic acid bacteria are one or more selected from Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus femrentum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus salivarius, Lactococcus lactis, Lactococcus diacetylactis, Tetragenococcus halophilus (Pediococcus halophilus), Pediococcus acidilactici, Pediococcus pentosaceus, Streptococcus thermophilus, Leuconosto mesenteroides, Bacillus coagulans, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium coagulant Streptococcus Thermophilus, or Clostridium butyricum.

2. In the health supplement of Claim 1, (B) the lactic acid bacteria are lactic acid bacteria of plant origin A health supplement characterized by being a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactobacillus perolens (deposit numbers FERM P-20747 to FERM P-20750) or Lactobacillus brevis ssp. Coagulans (Kaneka).

3. A health supplement according to claim 1 or 2, characterized in that 10 to 100 parts by weight of lactic acid bacteria (B), 5 to 10 parts by weight of GABA, 12 to 18 parts by weight of ferulic acid, and 0.3 to 1.0 parts by weight of vitamin D are added and mixed to 100 parts by weight of the koji mold and yeast fermented product (A) of barley.

4. A method for producing a health supplement, comprising adding 10 to 100 parts by weight of the following lactic acid bacteria (B) to 100 parts by weight of the koji mold and yeast fermented product (A) of barley having the following composition: The koji mold and yeast fermented product (A) of barley contains the following components in 100 g thereof. Protein 6.0 to 10.0 g, Carbohydrates 80 to 90 g, Lipids 1.0 to 2.5 g, Ash 0.3 to 1.5 g, Dietary fiber 7.5 to 10.1 g (including β-glucan), As free amino acids Arginine 25 to 33 mg, Lysine 16 to 25 mg, Histidine 8 to 10 mg, Phenylalanine 9 to 12 mg, Tyrosine 8 to 10 mg, Leucine 17 to 23 mg, Isoleucine 3 to 5 mg, Methionine 3 to 5 mg, Valine 9 to 12 mg, Alanine 19 to 25 mg, Glycine 5 to 7 mg, Proline 9 to 13 mg, Glutamic acid 20 to 28 mg, Serine 9 to 13 mg, Threonine 7 to 9 mg, Aspartic acid 9 to 12 mg, Tryptophan 2 to 4 mg, GABA 40 to 60 mg, Polyphenols 0.14 to 0.18 g, Citric acid 1.7 to 2.3 g as an organic acid containing short-chain fatty acids, Malic acid 0.01 to 0.03 g, Succinic acid 0.01 to 0.02 g, Acetic acid 0.01 to 0.02 g, Water 2.5 to 7.0 g, Yeast 10 ２～６ cells / g and The method for producing the koji mold and yeast fermented product (A) of barley comprises the following first to seventh steps: First step: Immerse the washed barley in water at normal temperature to 50 °C for 20 to 60 minutes. Second step: Steam for 75 to 100 minutes. Third step: Cool until it reaches 25 to 32 °C. Fourth step: Evenly sprinkle koji mold on the processed product of the third step for seeding. Step 5: Ferment the product obtained in Step 4 at a product temperature of 25 to 32°C for 40 to 50 hours. Step 6: Add and mix yeast to the product obtained in Step 5 and ferment at 25 to 32°C for 7 to 10 hours. Step 7: Lyophilize the product obtained in Step 6, pulverize it to make the moisture content 10% or less. And the lactic acid bacterium (B) is one or more selected from the following (1) to (5); (1) The lactic acid bacterium is viable bacteria and / or dead bacteria. (2) The lactic acid bacterium is viable bacteria of a mixture of Lacticaseibacillus casei, Lacticaseibacillus paracasei, Levilactobacillus brevis, and Schleiferilactbacillus perolens (accession numbers FERM P-20747 to FERM P-20750). (3) The lactic acid bacterium is a vegetable lactic acid bacterium such as Lactobacillus brevis ssp. Coagulans (Kaneka). (4) The lactic acid bacterium is the heat-killed cells of Enterococcus faecalis (EC-12 strain). (5) The method for producing a health supplement, characterized in that the lactic acid bacteria are one or more selected from Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus femrentum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus salivarius, Lactococcus lactis, Lactococcus diacetylactis, Tetragenococcus halophilus (Pediococcus halophilus), Pediococcus acidilactici, Pediococcus pentosaceus, Streptococcus thermophilus, Leuconosto mesenteroides, Bacillus coagulans, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium coagulant Streptococcus Thermophilus, or Clostridium butyricum. **Claim 5** In claim 4, the method for producing a health supplement, characterized in that 10 to 100 parts by weight of lactic acid bacteria (B), 5 to 10 parts by weight of GABA, 12 to 18 parts by weight of ferulic acid, and 0.3 to 1.0 parts by weight of vitamin D are added and mixed to 100 parts by weight of the koji mold and yeast fermentate (A) of barley.

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