Method for preparing fermentation product of ancient grain farro with enhanced functional components

Abstract

The present invention relates to a method for preparing a farro fermentation product, the method comprising a step for performing a first enzyme treatment by adding ɑ-amylase to a solution of the ancient grain Farro, and then performing a second enzyme treatment by adding β-amylase and an oligozyme. In addition, the farro fermentation product produced by the method has increased contents of specific minerals and ferulic acid, thus providing a high-quality functional fermentation product.

Description

Method for preparing a fermented product of ancient grain Paro for enhanced functional components

[0001] The present invention relates to a method for producing a fermented product of the ancient grain Farro. More specifically, the invention relates to a fermented Farro product and a method for producing the same, which is produced by adding α-amylase to a Farro solution for primary enzymatic treatment, followed by adding β-amylase and oligosaccharides for secondary enzymatic treatment.

[0002] Farro (Triticum dicoccum, dehulled wheat) is one of the ancient grains of the Triticum family, along with emmmer wheat, Einkorn wheat, and spelt wheat, and mainly refers to emmmer wheat.

[0003] Emmer wheat is a grain that was cultivated in Egypt, Turkey, and Syria around 8,000 to 9,000 BC and was an important crop in early European agriculture. Currently, it is cultivated in more than 17 countries, including Italy, and is a major crop in Ethiopia, while in some regions of India and Italy, it is also used for textile production.

[0004] Modern consumers prefer grains that are low in sugar and rich in protein and fiber, leading to increased interest in farro alongside kamut. Farro contains approximately 16% protein, with essential amino acids accounting for 8–23% of its composition. Furthermore, antioxidants such as carotenoids, lutein, zeaxanthin, polyphenols, and ferulic acid are effective in boosting immunity and inhibiting skin aging, while arabinoxylan and phytosterols contribute to lowering cholesterol and blood sugar levels. In addition, farro is rich in dietary fiber, magnesium, and zinc, is easily digested and absorbed, and has been reported to be effective in reducing the risk of cardiovascular disease, cancer, obesity, and type 2 diabetes as a source of vitamin E.

[0005] The liquefaction and saccharification processes of cereal starch are carried out by α-amylase and high-temperature steaming. Gelatinized starch is liquefied by α-amylase treatment and subsequently broken down into monosaccharides and disaccharides, such as maltose. Maltose has a sweetness level about one-third that of sugar and is produced during the fermentation process. In this way, the technology of obtaining reducing sugars by hydrolyzing cereal starch with acid or enzymes is utilized in various foods.

[0006] To date, research on Paro has focused on basic studies such as physiological and component characteristics by variety, changes due to environmental factors, and effects on type 2 diabetes, while research on processing technologies to utilize Paro as a functional material is lacking.

[0007] Regarding conventional prior art for processing parrots, Korean Published Patent No. 2023-0115498 discloses a method for manufacturing a functional health food containing parrots, and Korean Published Patent No. 2023-0128076 discloses a method for manufacturing a protein concentrate using parrots; however, their composition differs from the method for manufacturing a fermented parrot product of the present invention.

[0008] The present invention was devised in response to the above requirements and aims to provide a high-quality fermented product with enhanced functional components using the ancient grain Farro. To this end, the pretreatment conditions of Farro, the types and treatment conditions of enzymes such as α-amylase and β-amylase, and the drying process were optimized. As a result, not only was the content of major functional components such as minerals, arabinoxylan, and ferulic acid improved, but palatability was also enhanced, thereby presenting a method for producing a fermented Farro product that can be utilized as a diverse food material and functional raw material.

[0009] To solve the above problem, the present invention provides a method for producing a fermented product of parodies comprising the following process.

[0010] (1) A step of preparing a Paro solution by adding water to Paro powder;

[0011] (2) A step of performing primary enzymatic treatment by adding α-amylase to the above-prepared Paro solution;

[0012] (3) A step of adding β-amylase and oligosaccharides to the fermented product of the first enzyme-treated scallions and performing a second enzyme treatment; and

[0013] (4) A step of freeze-drying and then grinding the fermented product of the above secondary enzyme-treated scallions.

[0014] In addition, the present invention provides a fermented product of parsley prepared by the above method.

[0015] In addition, the present invention provides a method for increasing the ferulic acid content of a fermented product, comprising the following steps.

[0016] (1) A step of preparing a Paro solution by adding water to Paro powder;

[0017] (2) A step of performing primary enzymatic treatment by adding α-amylase to the above-prepared Paro solution;

[0018] (3) A step of adding β-amylase and oligosaccharides to the fermented product of the first enzyme-treated scallions and performing a second enzyme treatment; and

[0019] (4) A step of freeze-drying and then grinding the fermented product of the above secondary enzyme-treated scallions.

[0020] The fermented Farro product produced by the method of the present invention contains a rich variety of unique Farro nutrients while also enhancing the content of specific functional components, thereby satisfying the nutritional needs of consumers. In particular, health benefits are improved by fortifying components such as minerals, arabinoxylan, and ferulic acid.

[0021] In addition, it is possible to enhance the nutritional value of Paro, for which processing technology has not been sufficiently developed previously, and to provide a high-quality fermented product that can be utilized as an ingredient in various processed foods and functional foods due to its excellent palatability.

[0022] Figure 1 is a graph comparing the arabinoxylan and ferulic acid content of samples (LTC) before liquefaction enzyme treatment of Paro solution (PET) and at different treatment times (30, 60, 90 min).

[0023] Figure 2 is a graph comparing the ferulic acid content of a sample (OTC) according to the saccharification enzyme treatment time (120, 240, 360 min) after liquefaction enzyme treatment.

[0024] To solve the above problem, the present invention

[0025] (1) A step of preparing a Paro solution by adding water to Paro powder;

[0026] (2) A step of performing primary enzymatic treatment by adding α-amylase to the Paro solution prepared in step (1) above;

[0027] (3) A step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above for a second enzyme treatment; and

[0028] (4) A method for producing a fermented product from green onions is provided, characterized by including the step of freeze-drying the fermented product from the second enzyme-treated green onion of step (3) above and then grinding it.

[0029] In the method for preparing a fermented parodies of the present invention, the parodies of step (1) can preferably be prepared by adding 35 times (v / w) of water relative to the powder to parodies ground to 2040 mesh. More preferably, it can be prepared by adding 4 times (v / w) of water relative to the powder to parodies ground to 30 mesh.

[0030] The Paro solution prepared at this ratio has uniformly dispersed starch and maintains stable viscosity, making stirring easy. Accordingly, α-amylase and β-amylase can efficiently access the substrate, and it was possible to prepare a Paro solution of an appropriate concentration that improves saccharification efficiency during the subsequent enzyme treatment process and maximizes the extractability of functional components such as arabinoxylan and ferulic acid.

[0031] In addition, in the method for preparing a fermented paro product of the present invention, the first enzyme treatment of step (2) can preferably be performed by adding 0.05 to 0.15% (w / w) of α-amylase to the paro solution and enzymatically treating it at 90 to 100°C for 20 to 70 minutes. More preferably, 0.1% (w / w) of α-amylase can be added to the paro solution and enzymatically treating it at 95°C for 30 minutes or 60 minutes.

[0032] The above α-amylase is a thermophilic enzyme with an optimal temperature of 80 to 110°C. By treating with this enzyme under the above conditions, the starch in the parsley is sufficiently gelatinized to become suitable for subsequent saccharification. At the same time, the mineral and ferulic acid content in the fermented parsley increases, and palatability is also improved.

[0033] In addition, the mineral content of calcium and zinc, as well as the content of arabinoxylan and ferulic acid, increased in the ferulic acid product fermented with enzymes for 20 to 40 minutes compared to the untreated group. Furthermore, the fermented parsley product fermented with enzymes for 50 to 70 minutes was able to have higher mineral content of calcium, magnesium, iron, and zinc, as well as ferulic acid content, compared to the untreated group. Additionally, the fermented parsley product fermented with enzymes for 50 to 70 minutes was able to have higher aspartic acid and dietary fiber content compared to other enzyme treatment conditions.

[0034] In addition, in the method for preparing a fermented parsley product according to the present invention, the second enzyme treatment in step (3) can preferably be performed by adding 0.05~0.15% (w / w) of β-amylase and 0.05~0.15% (w / w) of oligozyme to the fermented parsley product that has undergone first enzyme treatment, and then performing the enzyme treatment at 50~60°C for 100~150 minutes. More preferably, 0.1% (w / w) of β-amylase and 0.1% (w / w) of oligozyme can be added to the fermented parsley product that has undergone first enzyme treatment, and then performing the enzyme treatment at 55°C for 120 minutes. The oligozyme is glycosyltransferase.

[0035] When enzymatic treatment is performed under the conditions described above, saccharification proceeds efficiently, and a fermented product with high ferulic acid content and excellent palatability can be obtained. On the other hand, if the treatment conditions exceed the above range, disaccharides are not converted into oligosaccharides, dietary fiber and ferulic acid content decrease, and palatability also decreases.

[0036] In addition, in the method for preparing a fermented product of parsley according to the present invention, step (4) can preferably be freeze-dried at -30 to -40°C for 40 to 60 hours and then ground to 20 to 40 mesh. More preferably, it can be freeze-dried at -30 to -40°C for 48 hours and then ground to 30 mesh. By performing drying and grinding under these conditions, a fermented product of parsley with improved shelf life was obtained without affecting the quality of the fermented product.

[0037] The method for producing a fermented product of the present invention, more specifically, is

[0038] (1) A step of preparing a Paro solution by adding water in an amount 3 to 5 times (v / w) relative to the Paro powder to the Paro powder;

[0039] (2) A step of adding α-amylase to the Paro solution prepared in step (1) above and performing a first enzyme treatment at 90~100℃ for 50~70 minutes;

[0040] (3) a step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above and performing a second enzyme treatment at 50~60℃ for 100~150 minutes; and

[0041] (4) The step of freeze-drying the fermented product of the secondary enzyme-treated scallions from step (3) at -30 to -40℃ for 40 to 60 hours and then grinding it may be included.

[0042] More specifically,

[0043] (1) A step of preparing a Paro solution by adding water at a ratio of 4 times (v / w) relative to the Paro powder to the Paro powder;

[0044] (2) A step of adding α-amylase to the Paro solution prepared in step (1) above and performing a first enzymatic treatment at 95°C for 60 minutes;

[0045] (3) a step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above and performing a second enzyme treatment at 50~60℃ for 120 minutes; and

[0046] (4) The step of freeze-drying the fermented product of the secondary enzyme-treated scallions from step (3) at -30 to -40°C for 48 hours and then grinding it may be included.

[0047] The present invention also provides a fermented parodies produced by the above method.

[0048] The present invention also,

[0049] (1) A step of preparing a Paro solution by adding water to Paro powder;

[0050] (2) A step of performing primary enzymatic treatment by adding α-amylase to the Paro solution prepared in step (1) above;

[0051] (3) A step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above for a second enzyme treatment; and

[0052] (4) A method for increasing the ferulic acid content of a fermented scallion is provided, characterized by freezing and then grinding the fermented scallion that has undergone secondary enzyme treatment in step (3) above.

[0053] The method for increasing the ferulic acid content of the paro fermented product of the present invention is, more specifically,

[0054] (1) A step of preparing a Paro solution by adding water in an amount 3 to 5 times (v / w) relative to the Paro powder to the Paro powder;

[0055] (2) A step of adding α-amylase to the Paro solution prepared in step (1) above and performing a first enzyme treatment at 90~100℃ for 50~70 minutes;

[0056] (3) a step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above and performing a second enzyme treatment at 50~60℃ for 100~150 minutes; and

[0057] (4) The fermented product of the secondary enzyme-treated scallions from step (3) above can be freeze-dried at -30 to -40℃ for 40 to 60 hours and then ground, and

[0058] More specifically,

[0059] (1) A step of preparing a Paro solution by adding water at a ratio of 4 times (v / w) relative to the Paro powder to the Paro powder;

[0060] (2) A step of adding α-amylase to the Paro solution prepared in step (1) above and performing a first enzymatic treatment at 95°C for 60 minutes;

[0061] (3) a step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above and performing a second enzyme treatment at 50~60℃ for 120 minutes; and

[0062] (4) The fermented product of the secondary enzyme-treated scallions from step (3) above can be freeze-dried at -30 to -40°C for 48 hours and then ground.

[0063]

[0064] The following describes the manufacturing examples and embodiments of the present invention in detail. However, the following manufacturing examples and embodiments are merely illustrative of the present invention, and the content of the present invention is not limited to the following manufacturing examples and embodiments.

[0065]

[0066] Preparation Example 1. Paro Fermented Product

[0067] (1) A farro solution was prepared by adding 4 times (v / w) of tap water to 400 g of farro powder, which was ground to 30 mesh of the ancient grain farro (Farro Emmer).

[0068] (2) 0.1% (w / w) of α-amylase (α-amylase, Biowin HT, optimal temperature 80~110℃, pH 5.5~6.5, Sunson Industry Group) was added to the Paro solution prepared in step (1) above, and a first enzyme treatment was performed for 30 minutes or 60 minutes at 95℃ and 50 rpm.

[0069] (3) 0.1% (w / w) of β-amylase (optimal temperature 50~60℃, pH 6.0~8.0, Senson OY) and 0.1% (w / w) of oligozyme (optimal temperature 50~60℃, pH 6.0~8.0) were added to the fermented product of the first enzyme-treated scallions from step (2) above, and a second enzyme treatment was performed at 55℃ for 120 minutes.

[0070] (4) The fermented product of the second enzyme-treated parsley from step (3) above was freeze-dried at -30 to -40°C for 48 hours using a freeze dryer (DRC-1000, EYELA, Kakikal Co., Ltd, Tokyo, Japan) and then ground to 30 mesh.

[0071]

[0072] 1. Materials and Methods

[0073] 1.1. Experimental Materials

[0074] For this experiment, Farro Emmer, an ancient grain cultivated and harvested in the Tuscany region of Italy in 2023, was used. To increase the content of functional components contained in Farro, a parallel process of liquefaction, saccharification, and oligozyme was applied. The enzymes used are as follows. The liquefaction enzyme was α-amylase (Biowin HT, optimal temperature 80–110°C, pH 5.5–6.5, Sunson Industry Group), and the saccharification enzyme was β-amylase (β-amylase, betarase, optimal temperature 50–60°C, pH 6.0–8.0, Senson OY), purchased from Vision Biochem Co., Ltd. The oligozyme (optimal temperature 50–60°C, pH 6.0–8.0) was purchased from Soul Care Nutrition Co., Ltd.

[0075]

[0076] 1.2. Preparation of Paro Fermented Product

[0077] A paro solution was prepared by adding 4 times (v / w) of the powder amount of tap water to 400 g of paro grain (30 mesh). 0.1% (w / w) of α-amylase (200,000 unit / g), a liquefaction enzyme, was added to this, and liquefaction treatment was performed for 30, 60, or 90 minutes at 95℃ and 50 rpm using a shaking incubator (HB-205SW, Hanbaek Sci. Co., Bucheon, Korea).

[0078] To optimize the liquefaction treatment conditions, 0.1% (w / w) of β-amylase (100,000 unit / g) and 0.1% (w / w) of oligozyme (100,000 unit / g) were added to the sample obtained in step 1, and a second enzyme treatment was performed by reacting at 55°C for 120 minutes, 240 minutes, or 360 minutes.

[0079] The treated fermented product samples were freeze-dried at -30 to -40°C for 48 hours using a freeze dryer (DRC-1000, EYELA, Kakikal Co., Ltd., Tokyo, Japan), then powdered to 30 mesh and used as samples for analysis.

[0080]

[0081] 1.3. Investigation of Quality Characteristics of Paro Fermented Products

[0082] The quality characteristics of the Paro fermentation samples were measured as follows. pH was measured at room temperature using a pH meter (Orion Star AⅢ, Thermo Sci., Indonesia). Color was measured using a colorimeter (CR-10, Konica Minolta Sensing Inc., Tokyo, Japan) to determine L, a, and b values; the values ​​for the standard plate used were L=100.00, a=0.06, and b=-0.03. Brix was measured using a refractometer (PR-101, Atago Co., Tokyo, Japan) and expressed in °Brix.

[0083]

[0084] 1.4. Mineral Content Analysis

[0085] The mineral content of each sample was analyzed according to the AOAC method. Specifically, 5 g of the sample was taken and incinerated in a 500°C muffle furnace for 2 hours, then cooled. 0.5 mL of distilled water and 3 mL of nitric acid solution (HNO3:H2O = 1:1) were added, and excess nitric acid was removed on a 100°C hot plate before being incinerated again in a 500°C muffle furnace for 1 hour. Subsequently, the volume was adjusted to 50 mL with hydrochloric acid solution (HCl:H2O = 1:1) and used as a sample for mineral analysis.

[0086] The mineral content of each sample was analyzed according to the AOAC method. 5 g of the sample was taken and incinerated in a 500°C muffle furnace for 2 hours, then cooled. 0.5 mL of distilled water and 3 mL of nitric acid solution (HNO3:H2O = 1:1) were added to the sample, and excess nitric acid was removed on a 100°C hot plate. Afterward, the sample was incinerated again in a 500°C muffle furnace for 1 hour, and then diluted to 50 mL with hydrochloric acid solution (HCl:H2O = 1:1) to prepare the sample for analysis.

[0087] Mineral analysis was performed using an inductively coupled plasma atomic emission spectrometer (ICP-AES, Jobin Yvon JY 38 Plus, Longjumeau, France). The main wavelengths used for analysis were Ca 393.366 nm, K 769.896 nm, Mg 280.270 nm, Fe 259.940 nm, Zn 213.856 nm, Se 196.0 nm, etc.

[0088]

[0089] 1.5. Analysis of Total Dietary Fiber Content

[0090] The total dietary fiber content of each sample was measured using a dietary fiber analyzer (TDFI, Ankom Technology, Macedon, NY, USA).

[0091] 0.5 g of each sample was placed in two TDF bags A (IDF flow-thru, Ankom Technology), 40 mL of mes-tris buffer (Sigma, St. Louis, MO, USA) and 50 µL of α-amylase (Megazyme, Wicklow, Ireland) were added, and the mixture was stirred at 97°C for 30 minutes.

[0092] After cooling the reaction mixture to 60°C, 100 µl of protease (Megazyme) was added and the reaction was stirred at 60°C for 30 minutes. Subsequently, the pH was adjusted to 4.0–4.7 using 0.561N HCl (OCI Co. Ltd., Seoul, Korea) and 6N NaOH (OCI Co., Ltd). Then, 300 µl of amyloglucosidase (Megazyme) was added and the reaction was stirred at 60°C for 30 minutes.

[0093] After the reaction was complete, 1 g of Celite (Sigma) was added to the sample, and it was transferred to TDF bag B (SDF filter bag, Ankom Technology). 225 mL of 95% (w / v) ethanol was added to stop the enzyme reaction. Subsequently, the sample was filtered and washed twice each with distilled water, 95% (w / v) ethanol, and 78% (w / v) ethanol.

[0094] The washed samples were dried in a forced convection oven (Forced convection oven 252L, JSOF-250, JSR, Gongju, Korea) at 105°C for 90 minutes, and the weight of the residue was measured. Of the two samples, the protein content of one was measured by the Kjeldahl method, and the ash content of the other was measured by incineration at 525°C for 5 hours.

[0095] The control group (blank) was performed in the same manner without adding the sample. The final total dietary fiber (TDF) content was calculated using the following formula and expressed as g / 100 g (wet weight).

[0096] Total dietary fiber content (g / 100 g, wet weight) = (R-P-A-B) × 100 / S

[0097] R: Weight of residue after enzyme treatment

[0098] P: Sample protein content

[0099] A: Sample ash content

[0100] B: Ingredient content such as fat content (add as needed)

[0101] S: Sample weight

[0102]

[0103] 1.6. Analysis of Free Sugar Content

[0104] The free sugar content of the fermented Paro product was analyzed using HPLC (high-performance liquid chromatograph, Waters 2487, Waters Co., Milford, PA, USA) with a differential refractometer (RI) detector.

[0105] 25 mL of distilled water or a 50% ethanol solution was added to each sample to check the weight, and the sugars were extracted by heating at 85°C for 25 minutes. After cooling the extract, solvent was added to restore the weight to that of the initial extraction solvent. The extract was filtered through a 45 µm membrane filter and used as an analytical sample.

[0106] For the analysis of free sugars, an amino (NH2) column (3.9 × 300 mm, 10 µm, Waters Co.) was used, and the column temperature was maintained at 30℃. The analysis was performed under isocratic elution conditions using 80% acetonitrile as the mobile phase solvent, with a flow rate of 1.0 mL / min and an injection volume of 10 µl.

[0107] For quantitative analysis, fructose, glucose, maltose, and sucrose (Sigma-Aldrich Co., St. Louis, MO, USA) were used as standard substances, and values ​​calculated from the calibration curve were expressed in mg / g units.

[0108]

[0109] 1.7. Analysis of Free Amino Acid Content

[0110] To determine the free amino acid content, 0.1 g of the sample was dissolved in 1 mL of 0.02 N HCl for 24 hours. 1 mL of this solution was taken, mixed with an equal amount of 5% trichloroacetic acid, and stirred. The mixture was centrifuged at 10,000 rpm for 10 minutes (Labogene 1248, Gyrozen, Daejeon, Korea), and the supernatant was collected, filtered through a 0.2 µm membrane filter, and used as an analytical sample.

[0111] Analysis was performed using an amino acid analyzer (L-8900, Hitachi, Tokyo, Japan). The column used was a 4.6 mm × 60 mm ID ion-exchange column resin #2622SCPF (Hitachi, Tokyo, Japan), the column temperature was 50°C, the reactor temperature was 135°C, and the injection volume was 20 µl. Calibration curves were constructed under the same conditions using free amino acid standards, and the content of each sample was calculated in µg / mL units.

[0112]

[0113] 1.8. Analysis of Water-Soluble Arabinoxylan Content

[0114] To determine the water extractable arabinoxylan (WEAX) content, 125 mg of the sample was placed in a tube (50 mL), 25 mL of distilled water was added, and the mixture was stirred for 1 minute. 1 mL of this suspension corresponds to 5 mg of the sample. After stirring the prepared suspension for 30 minutes, it was centrifuged at 1,000×g for 10 minutes (Labogene 1248, Gyrozen Co., Daejeon, Korea), and 1 mL of the supernatant was collected.

[0115] 1 mL of distilled water and 10 mL of reaction solution (110 mL of glacial acetic acid, 2 mL of hydrochloric acid, 5 mL of 20% phloroglucino in absolute ethanol, and 1 mL of 1.75% glucose) were added to the collected supernatant and mixed. The mixture was reacted in boiling water for 25 minutes, with vigorous mixing at 10-minute intervals. After the reaction was completed, the sample was immersed in water at 0°C to terminate the reaction.

[0116] The absorbance of the reaction solution was measured at 552 nm and 510 nm using a spectrophotometer (UV-1800 240V, Shimadzu Co., Kyoto, Japan), and the difference between the two values ​​was used for analysis. A xylose standard curve was constructed for quantification. Specifically, 10 mg of D-(+)xylose was dissolved in 100 mL of distilled water, and 0, 0.5, 1.0, 1.5, and 2.0 mL were dispensed into tubes, respectively. Distilled water was added to bring the total volume to 2 mL, after which 10 mL of the reaction solution was added. After reacting this solution in boiling water for 25 minutes, the absorbance was measured at 552 nm and 510 nm to construct a standard curve. The water-soluble arabinoxylan content of the sample was calculated based on the constructed standard curve, and the final result was expressed in mg / g units.

[0117]

[0118] 1.9. Analysis of Ferulic Acid Content

[0119] The ferulic acid content of the sample was analyzed using HPLC (Waters Acquity UPLC H-Class, Waters, Singapore).

[0120] After drying the sample in a 40°C oven for 12 hours, 2 g was placed in a 250 mL flask, and 60 mL of NaOH (2N) and 0.001 g of sodium bisulfite were added. The mixture was shaken and incubated at 180 rpm for 24 hours. The culture medium was centrifuged at 6,000 rpm at 4°C for 20 minutes, and the supernatant was transferred to a separatory funnel. HCl (10N) was added to adjust the pH to 2 or lower, and the supernatant was separated. This process was repeated three times.

[0121] The obtained supernatant was concentrated using a rotary evaporator (Buchi Rotavapor R-205, Buchi Lab. AG, Switzerland), dissolved in 3 mL of a mixed solvent of acetonitrile and water (1:1, v / v), and stored under refrigeration. An ACQUITY UPLC HSS C18 column (1.8 µm, 2.1 × 100 mm) was used for analysis. The mobile phase consisted of a 1% aqueous acetic acid solution (Solution A) and acetonitrile (Solution B) applied sequentially. Quantification of ferulic acid was performed using a standard calibration curve, and the final results were expressed in mg / g units.

[0122]

[0123] 1.10. Sensory Evaluation

[0124] Sensory evaluation was conducted on 20 food researchers. Each participant consumed a Paro sample diluted in purified water and evaluated three items: aroma, taste, and overall preference. A 9-point scale was used for evaluation, where 1 point meant "very dislike," 5 points meant "neither good nor bad," and 9 points meant "very good." After evaluating each sample, participants were instructed to rinse their mouths with room-temperature purified water before evaluating the next sample.

[0125]

[0126] 1.11. Statistical Processing

[0127] All experimental results were measured in triplicate and expressed as the mean and standard deviation (SD). Statistical analysis was performed using the SPSS statistical program (V22.0, SPSS Inc., USA). Significant differences in means between experimental groups were tested using Duncan's multiple range test, with the significance level set at p<0.05.

[0128]

[0129] Example 1. Changes in pH, sugar content, and color of Paro according to liquefaction conditions

[0130] To evaluate the utility of parsley grains, 0.1% (w / w) of α-amylase was added to parsley samples and liquefied for 30, 60, and 90 minutes at 95°C and 50 rpm. As a result, the changes in pH, sugar content, and color of the fermented parsley products are shown in Table 1.

[0131] The pH of the sample before liquefaction (PET) was 6.05, but increased slightly to 6.09 after 30 minutes of treatment. On the other hand, the pH showed a decreasing trend to 5.93 and 5.96 after 60 and 90 minutes of treatment, respectively (p<0.05).

[0132] Sugar content decreased from 4.4 °Brix before liquefaction to 3.6 °Brix after 30 minutes of treatment, but significantly increased to 9.7 °Brix and 12.6 °Brix after 60 and 90 minutes of treatment, respectively (p<0.05).

[0133] In terms of color, the sample before liquefaction (PET) showed a bright blue-green color with an L value of 53.6, an a value of 2.8, and a b value of 23.1. At 30 minutes of treatment (LTC_30), the L value was 49.1, an a value of 2.6, and a b value of 23.2; at 60 minutes (LTC_60), the L value was 50.1, an a value of 2.1, and a b value of 22.9; and at 90 minutes (LTC_90), the L value was 49.3, an a value of 2.3, and a b value of 21.5, with no significant difference observed.

[0134] These results are believed to be due to the random hydrolysis of α-1,4 bonds of starch during the liquefaction process, which produced low molecular weight dextrin, oligosaccharides, maltose, glucose, etc.

[0135] Changes in pH, sugar content, and color of Paro samples according to liquefaction conditions 1) PETLTC(min)F-value306090pH6.05±0.01 2)b3) 6.09±0.02 a 5.93±0.01 d 5.96±0.01 c 92.045 *** ˚Brix 4.40±0.12 c 3.6±0.21 d 9.7±0.47 b 12.6±0.12 a 758.830 *** Color difference L53.60±0.46 a 49.1±0.49 c 50.1±1.37 b 49.3±0.36 b 21.731 *** a2.80±0.12 a 2.6±0.15 ab 2.1±0.31 d 2.3±0.10 c 7.325 * b23.1±0.26 a 23.2±0.31 a 22.9±0.60 ab 21.5±1.35 b 3.000

[0136] 1) PET: Sample before liquefaction enzyme treatment, LTC: Sample treated with liquefaction enzyme

[0137] 2) All values ​​are mean ± standard deviation

[0138] 3) Different superscripts within each row indicate a significant difference (p<0.05)

[0139]

[0140] Example 2. Change in mineral content according to the liquefaction conditions of Paro

[0141] To evaluate the utility of Paro, 0.1% (w / w) of α-amylase was added to Paro samples and liquefied for 30, 60, and 90 minutes at 95°C and 50 rpm. The results of the change in mineral content are shown in Table 2.

[0142] The total mineral content of the paro grain was found to be 1.182–1.295 mg / g, with the order of content being potassium (K) > magnesium (Mg) > calcium (Ca) > zinc (Zn) > iron (Fe). Meanwhile, selenium (Se) was not detected.

[0143] In the case of potassium (K), it was 0.878 mg / g before liquefaction treatment and reached its highest value of 0.952 mg / g after 90 minutes of treatment, but there was no significant difference. Calcium (Ca) and zinc (Zn) showed higher content in the liquefaction-treated samples than in the control group, while magnesium (Mg) and iron (Fe) showed an increasing trend in the treatment group of 60 minutes or more.

[0144] Potassium is an essential mineral for maintaining normal nerve and muscle function, and magnesium is known to play an important role in bone and tooth formation, nerve transmission, and enzyme activity. Therefore, it was confirmed that the liquefaction treatment according to the present invention can also contribute to improving the mineral content of fermented parsley.

[0145] Change in mineral content of Paro according to liquefaction conditions (unit: mg / g) Sample 1) PETLTC(min)F-value306090Ca0.074±0.003 2)b3) 0.085±0.007 a 0.089±0.004 a 0.087±0.001 a 6.569 * Mg0.288±0.010 b 0.291±0.021 b 0.306±0.014 ab 0.323±0.004 a 4.413 *K0.878±0.0250.905±0.0650.928±0.0350.952±0.0111.944Fe0.008±0.001 b 0.008±0.001 ab 0.009±0.001 a 0.009±0.001 a 5.833 * Zn0.008±0.001 b 0.009±0.001 a 0.010±0.001 a 0.010±0.0001 a 8.000 ** SeND 4) Total mineral content 1.182±0.035 b 1.213±0.087 ab 1.254±0.050 ab 1.295±0.016 a 2.495

[0146] 1) PET: Sample before liquefaction enzyme treatment, LTC: Sample treated with liquefaction enzyme

[0147] 2) All values ​​are mean ± standard deviation

[0148] 3) Different superscripts within each row indicate a significant difference (p<0.05)

[0149] 4) ND: Not detected

[0150]

[0151] Example 3. Change in total dietary fiber content according to the liquefaction conditions of Paro

[0152] To evaluate the utility of paro, 0.1% (w / w) of α-amylase was added to paro samples and liquefied for 30, 60, and 90 minutes at 95°C and 50 rpm. The results of the change in total dietary fiber content are shown in Table 3.

[0153] The total dietary fiber content of the samples before liquefaction treatment (PET) was 5.68 g / 100 g. In the 30-minute treatment group (LTC_30), it decreased significantly to 2.93 g / 100 g, but in the 60-minute treatment group (LTC_60), it showed an increasing trend again to 4.53 g / 100 g. In addition, the soluble dietary fiber content of the samples was found to be slightly higher than the insoluble dietary fiber content, and notably, the 60-minute treatment group showed a higher value for soluble dietary fiber compared to other treatment groups.

[0154] These results indicate that the degree of degradation and leaching of dietary fiber in parsley varies depending on liquefaction conditions, and demonstrate that the optimal liquefaction time is an important variable in improving the dietary fiber content of fermented parsley.

[0155] Change in total dietary fiber content of Faro according to liquefaction conditions (unit: g / 100 g) Sample 1) PETLTC (min) F-value 306090 Total dietary fiber content 5.68±0.44 2)a3) 2.93±0.89 c 4.53±0.16 b 4.13±0.35 b 13.278 ** Water solubility 3.14±0.30 a 1.75±0.38 d 2.55±0.13 b 2.23±0.21 c 13.738 ** Insoluble 2.54±0.18 a 1.18±0.53 c 1.98±0.04 b 1.90±0.16 b 10.962 **

[0156] 1) PET: Sample before liquefaction enzyme treatment, LTC: Sample treated with liquefaction enzyme

[0157] 2) All values ​​are mean ± standard deviation

[0158] 3) Different superscripts within each row indicate a significant difference (p<0.05)

[0159]

[0160] Example 4. Change in free sugar content according to the liquefaction conditions of Paro

[0161] To evaluate the utility of paro, 0.1% (w / w) of α-amylase was added to paro samples and liquefied for 30, 60, and 90 minutes at 95°C and 50 rpm. The results of the change in total dietary fiber content are shown in Table 3.

[0162] The total dietary fiber content of the samples before liquefaction treatment (PET) was 5.68 g / 100 g. In the 30-minute treatment group (LTC_30), it decreased significantly to 2.93 g / 100 g, but in the 60-minute treatment group (LTC_60), it showed an increasing trend again to 4.53 g / 100 g. In addition, the soluble dietary fiber content of the samples was found to be slightly higher than the insoluble dietary fiber content, and notably, the 60-minute treatment group showed a higher value for soluble dietary fiber compared to other treatment groups.

[0163] These results indicate that the degree of degradation and leaching of dietary fiber in parsley varies depending on liquefaction conditions, and demonstrate that the optimal liquefaction time is an important variable in improving the dietary fiber content of fermented parsley.

[0164] According to the liquefaction conditions of Paro Change in free sugar content (unit: mg / g) Sample 1) PETLTC(min)F-value 306090Frutose 8.75±0.90 2)13) 1.16±0.01 4)d 1.82±0.18 c 2.68±0.40 b 423.952 *** Glucose 18.78±0.63 a 4.46±0.13 c 4.14±0.29 c 6.27±0.51 b 761.000 *** Maltose 23.81±1.50 d 264.62±4.99c 360.40±7.14 a 355.70±8.16 b 5055.012 *** Sucrose 0.98±0.20 a 0.76±0.06 b 0.68±0.06 b 0.57±0.06 b 6.815 * Total free sugar content 52.32±3.20 d 270.99±5.07 c 367.04±7.38 a 365.22±8.87 b 3469.240 ***

[0165] 1) PET: Sample before liquefaction enzyme treatment, LTC: Sample treated with liquefaction enzyme

[0166] 2) All values ​​are mean ± standard deviation

[0167] 3) Different superscripts within each row indicate a significant difference (p<0.05)

[0168]

[0169] Example 5. Change in free amino acid content according to Paro liquefaction conditions

[0170] To evaluate the utility of Paro, 0.1% (w / w) of α-amylase was added to Paro samples and liquefied for 30, 60, and 90 minutes at 95°C and 50 rpm. The results of the change in free amino acid content are shown in Table 5.

[0171] The total free amino acid content of the sample before liquefaction (PET) was 96.45 µg / mL. However, after liquefaction, it decreased to a range of 24.78–20.88 µg / mL. In particular, cysteine, methionine, and isoleucine were not detected in the treatment group. Regarding the changes in amino acids according to liquefaction time, tryptophan did not show a significant difference, while aspartic acid showed a relatively high content in the 60-minute treatment group.

[0172] These results indicated that while some amino acids are degraded or converted during the liquefaction process, specific amino acids (e.g., aspartic acid) can increase relatively depending on the enzyme treatment conditions.

[0173] According to the liquefaction conditions of Paro Change in free amino acid content (unit: μg / mL) Sample 1) PETLTC(min)F-value306090Threonine3.50±0.02 2)a3) 0.73±0.03 b 0.70±0.01 c 0.66±0.01 c 16403.124 *** Cysteine ​​0.42±0.00ND 4) NDNDTyrosine 2.15±0.02 a 0.68±0.02 b ND d 0.24±0.01 c 15892.381 *** Arginine11.16±0.05 a 3.07±0.05 b 0.19±0.03 c 0.13±0.01 c 64448.642 *** Alanine 5.98±0.02 a 2.22±0.02 b 1.37±0.01 d 1.75±0.02 c 42977.506*** Proline13.60±0.48 a 1.95±0.14 b 2.30±0.20 b 2.19±0.10 b 1312.891 *** Lysine2.09±0.02 a 0.22±0.02 b ND c ND c 23194.250 *** Histidine1.76±0.02 a 0.68±0.09 b 0.69±0.01 b 0.58±0.02 c 446.597 *** Isoleucine2.94±0.02 a ND b ND b ND b 59704.692 *** Leucine7.08±0.03 a 0.17±0.02 b ND c ND c 130601.412 *** Methionine1.80±0.01 a ND b ND b ND b 97200.000 *** Phenylalanine7.41±0.05 a 0.43±0.02 b ND c ND c 68085.271 *** Tryptophan4.23±0.03 a 3.56±0.10 b 3.56±0.02 b 3.51±0.06 b 102.992 *** Valine4.62±0.02 a 0.47±0.03 b 0.28±0.01 c 0.30±0.01 c 42162.462 ***Glutamic acid 9.15±0.06 a 2.12±0.06 c 1.90±0.01 d 2.41±0.06 b 14161.383 *** Aspartic acid 7.90±0.22 a 6.18±0.15 c 7.78±0.14 a 7.43±0.08 b 73.960 *** Serine 6.75±0.05 a 0.78±0.02 b 0.80±0.01 b 0.63±0.01 c 37865.984 *** Glycine 3.93±0.03 a 1.51±0.37 b 1.31±0.01 d 1.39±0.01 c 11518.027 *** Total free amino acid content 96.45±0.65 a 24.78±0.47 b 20.88±0.32 c 21.22±0.15 c 21582.543 ***

[0174] 1) PET: Sample before liquefaction enzyme treatment, LTC: Sample treated with liquefaction enzyme

[0175] 2) All values ​​are mean ± standard deviation

[0176] 3) Different superscripts within each row indicate a significant difference (p<0.05)

[0177] 4) ND: Not detected

[0178]

[0179] Example 6. Changes in Arabinolxylan and Ferulic Acid Contents According to Paro Liquefaction Conditions

[0180] To evaluate the utility of Paro, 0.1% (w / w) of α-amylase was added to Paro samples and liquefied for 30, 60, and 90 minutes at 95°C and 50 rpm. The results of the changes in arabinoxylan and ferulic acid content are shown in Figure 1.

[0181] The arabinoxylan content was 8.52 mg / g in the pre-liquefaction (PET) sample and increased to 9.49 mg / g in the 30-minute treatment group (LTC_30). However, it showed a decreasing trend in the 60-minute (LTC_60) and 90-minute (LTC_90) treatment groups, reaching 7.45 mg / g and 7.72 mg / g, respectively. Arabinoxylan is a polysaccharide that exists in the form of hemicellulose in the cell walls of grasses such as rice, wheat, corn, and barley, and is composed of xylose and arabinose. Various physiological activities, such as antioxidant activity, anticancer effects, and immune cell activation, have been reported for this component.

[0182] The ferulic acid content was very low at 0.77 mg / g in the pre-liquefaction (PET) sample, but increased significantly to 7.57 mg / g, 19.29 mg / g, and 18.69 mg / g in the 30-minute, 60-minute, and 90-minute treatment groups, respectively, following liquefaction treatment. Ferulic acid is a representative plant polyphenol found in plant cell walls, accounting for about 90% of the phenolic compounds contained in cereals, and can be utilized as a raw material for various bioactive substances.

[0183]

[0184] Example 7. Changes in physicochemical properties of Paro according to saccharification conditions

[0185] According to the results of the previous example, the content of specific minerals and ferulic acid was highest under 60-minute liquefaction conditions, and the content of specific minerals and arabinoxylan was highest under 30-minute liquefaction conditions. Accordingly, in this example, a sample was prepared by adding 0.1% (w / w) of α-amylase to a Paro solution and liquefying it at 95°C, 50 rpm, and for 60 minutes. To this sample, 0.1% (w / w) of β-amylase and 0.1% (w / w) of oligozyme were added, respectively, and saccharification was performed at 55°C and 55 rpm for 120 minutes, 240 minutes, and 360 minutes. The changes in pH, sugar content, and color during this process are shown in Table 6.

[0186] The pH change was 5.93 in the group treated with 1-stage liquefaction for 60 minutes, and showed no significant difference within the range of 5.92–5.94 during the subsequent 3-stage saccharification treatment (OTC_120, OTC_240, OTC_360). Brix was 9.70 °Brix immediately after liquefaction, but increased as the saccharification time lengthened, reaching 17.8 °Brix, 18.5 °Brix, and 19.0 °Brix, respectively (p<0.05). Color in the liquefaction treatment groups was L value 50.1, a value 2.1, and b value 22.9, with no significant difference observed according to saccharification time. These results indicated that in the fermented parsley product, increasing saccharification time leads to increased production of reducing sugars and higher Brix, while pH and color remain relatively stable.

[0187] Changes in physicochemical properties of Paro according to saccharification conditions Sample 1) LTCOTC(min) F-value 120 240 360 pH 5.93±0.01 2)a3) 5.93±0.03 a 5.94±0.02 a 5.92±0.01 a 0.333˚Brix 9.7±0.47 d 17.8±0.25 c 18.5±0.20 b 19.0±0.01 a 679.223 ***Color difference L 50.1±1.37 a 46.7±1.57 b 47.3±0.44 b 46.2±0.81 b 9.842 ** a2.1±0.31 a 0.9±0.64 b 1.7±0.91 a 1.6±0.32 ab 4.715 * b22.9±0.60 a 21.9±0.21 b 22.7±0.47 ab 21.9±0.31 b 4.276 *

[0188] 1) LTC: Sample treated with liquefying enzymes, OTC: Saccharifying enzyme treatment after liquefying enzyme treatment

[0189] 2) All values ​​are mean ± standard deviation

[0190] 3) Different superscripts within each row indicate a significant difference (p<0.05)

[0191]

[0192] Example 8. Change in total dietary fiber content of paro according to saccharification conditions

[0193] Samples were prepared by adding 0.1% (w / w) α-amylase to Faro solution and liquefying them for 60 minutes at 95°C and 50 rpm. To these samples, 0.1% (w / w) β-amylase and 0.1% (w / w) oligozyme were added, respectively, and saccharified for 120, 240, and 360 minutes at 55°C and 55 rpm. The results of the change in total dietary fiber content are shown in Table 7.

[0194] As a result of the analysis, the total dietary fiber content of the group treated with liquefaction for 60 minutes decreased upon saccharification for 360 minutes. However, up to saccharification for 120 minutes, no significant difference was observed in either soluble or insoluble dietary fiber compared to the unsaccharified sample (p<0.05). These results indicated that as the saccharification time increases, some dietary fiber may be degraded or converted, potentially leading to a decrease in total content.

[0195] Change in total dietary fiber content of Faro according to saccharification conditions (unit: g / 100 g) Sample 1) LTCOTC (min) F-value 120 240 360 Total dietary fiber content 4.53±0.16 2)a3) 4.51±0.02 a 4.40±0.03 a 3.95±0.03 b 30.043* ** Water solubility 2.55±0.13 a 2.53±0.01 a 2.47±0.01 a 2.25±0.01 b 12.591 ** Insoluble 1.98±0.04 a 1.98±0.01 a 1.92±0.01 b 1.69±0.01 c 96.271 ***

[0196] 1) LTC: Sample treated with liquefying enzymes, OTC: Saccharifying enzyme treatment after liquefying enzyme treatment

[0197] 2) All values ​​are mean ± standard deviation

[0198] 3) Different superscripts within each row indicate a significant difference (p<0.05)

[0199]

[0200] Example 9. Change in free sugar content of Paro according to saccharification conditions

[0201] 0.1% (w / w) of α-amylase was added to the Paro solution and liquefied for 60 minutes at 95°C and 50 rpm. Subsequently, 0.1% (w / w) of β-amylase and 0.1% (w / w) of oligozyme were added to the samples, respectively, and saccharified for 120, 240, and 360 minutes at 55°C and 55 rpm. The results of the change in free sugar content are shown in Table 8.

[0202] Fructose content significantly decreased as saccharification time increased (p<0.05). Maltose and total free sugar content also showed a decreasing trend as treatment time increased. On the other hand, glucose and sucrose content did not change significantly with saccharification time.

[0203] The Paro sample before liquefaction (PET) contained 8.75 mg / g of fructose, 18.78 mg / g of glucose, 23.81 mg / g of maltose, and 0.98 mg / g of sucrose. In contrast, the saccharification-treated group showed lower levels of fructose and glucose, but higher levels of maltose and sucrose. These results indicated that depending on the saccharification conditions, specific monosaccharides (e.g., fructose, glucose) may decrease, while disaccharides (e.g., maltose, sucrose) may be relatively maintained or increase.

[0204] Change in free sugar content of Paro according to saccharification conditions (unit: mg / g) Sample 1) LTCOTC(min) F-value 120 240 360 Frutose 1.82±0.18 2)a3) 0.93±0.12 b 0.86±0.01 b 0.84±0.03 b 52.136 *** Glucose 4.14±0.29 b 5.52±0.42 a 5.43±0.17 a 5.29±0.09 a 16.296 *** Maltose 360.40±7.14 c 480.83±9.11a 384.37±5.78 b 367.73±2.23 b 189.165 *** Sucrose 0.68±0.06 b 5.85±0.19 a 5.83±0.03 a 5.78±0.09 a 695.543 *** Total sugar content367.04±7.38 c 493.12±9.30 a 396.49±5.75 b 392.98±4.21 b 190.937 ***

[0205] 1) LTC: Sample treated with liquefying enzymes, OTC: Saccharifying enzyme treatment after liquefying enzyme treatment

[0206] 2) All values ​​are mean ± standard deviation

[0207] 3) Different superscripts within each row indicate a significant difference (p<0.05)

[0208]

[0209] Example 10. Change in ferulic acid content according to saccharification conditions of Paro

[0210] 0.1% (w / w) of α-amylase was added to the Paro solution and liquefied for 60 minutes at 95°C and 50 rpm. Subsequently, 0.1% (w / w) of β-amylase and 0.1% (w / w) of oligozyme were added to the sample, respectively, and saccharified for 120 minutes, 240 minutes, and 360 minutes at 55°C and 55 rpm. The results of the change in ferulic acid content are shown in Figure 2.

[0211] As a result of the analysis, the ferulic acid content was highest at 19.14 mg / g in the 120-minute saccharification treatment group (OTC_120). In the 240-minute and 360-minute treatment groups, the levels were somewhat lower at 18.39 mg / g and 18.85 mg / g, respectively, but remained generally high. These results indicate that the early stage of saccharification (120 minutes) in the fermented Paro product is the most favorable condition for ferulic acid production.

[0212]

[0213] Example 11. Analysis of Sensory Characteristics of Fermented Paro

[0214] Sensory evaluation was conducted on enzyme-untreated Paro (PET), liquefied enzyme-treated Paro for 60 minutes (LTC_60), and liquefied enzyme-treated Paro for 120 minutes (OTC_120). The evaluation items were aroma, taste, and overall preference, and the results are shown in Table 9.

[0215] Analysis Results of Sensory Characteristics of Fermented Paro Product Item Aroma Taste Overall Preference PET 4.6 5.4 5.2 LTC 6 0.2 6.0 6.6 OTC 1 20.7 27.8 7.4

[0216] As a result of sensory evaluation, the enzyme-treated samples (LTC_60, OTC_120) showed overall higher preference compared to the untreated sample (PET). In particular, OTC_120 recorded the highest scores in aroma, taste, and overall preference. This is attributed to the fact that the decomposition of starch and the extraction of functional components proceed simultaneously during the liquefaction and saccharification processes, resulting in improved flavor and reduced off-flavors. Therefore, it was confirmed that the enzyme treatment process of the present invention is an effective method for improving the palatability of fermented green onion products.

Claims

1. (1) A step of preparing a Paro solution by adding water to Paro powder; (2) A step of performing primary enzymatic treatment by adding α-amylase to the Paro solution prepared in step (1) above; (3) A step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above for a second enzyme treatment; and (4) A method for producing a fermented product of green onions, characterized by including the step of freeze-drying and then grinding the fermented product of the second enzyme-treated green onions from step (3) above.

2. In Paragraph 1, (1) A step of preparing a Paro solution by adding water to Paro powder; (2) A step of adding α-amylase to the Paro solution prepared in step (1) above and performing a first enzyme treatment at 90~100℃ for 20~70 minutes; (3) a step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above and performing a second enzyme treatment at 50~60℃ for 100~150 minutes; and (4) A method for producing a fermented product of green onions, characterized by including the step of freeze-drying and then grinding the fermented product of the second enzyme-treated green onions from step (3) above.

3. In Paragraph 2, (1) A step of preparing a Paro solution by adding water in an amount 3 to 5 times (v / w) relative to the Paro powder to the Paro powder; (2) A step of adding α-amylase to the Paro solution prepared in step (1) above and performing a first enzyme treatment at 90~100℃ for 20~70 minutes; (3) a step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above and performing a second enzyme treatment at 50~60℃ for 100~150 minutes; and (4) A method for producing a fermented product of green onions, characterized by including the step of freeze-drying the fermented product of the second enzyme-treated green onions from step (3) at -30 to -40℃ for 40 to 60 hours and then grinding it.

4. A fermented product made from parsley produced by the method of any one of paragraphs 1 to 3. 5.(1) A step of preparing a Paro solution by adding water to Paro powder; (2) A step of adding α-amylase to the Paro solution prepared in step (1) above and performing a first enzyme treatment at 90~100℃ for 20~70 minutes; (3) a step of adding β-amylase and oligozyme to the fermented product of the first enzyme-treated scallions from step (2) above and performing a second enzyme treatment at 50~60℃ for 100~150 minutes; and (4) A method for increasing the ferulic acid content of a fermented scallion, characterized by freezing and then grinding the fermented scallion that has undergone secondary enzyme treatment in step (3) above.

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