Co-fermenting licorice and grains to enhance antioxidant activity and improve palatability

 
The Chungbuk Agricultural Research and Extension Services (Director Cho Eun-hee) announced that it has developed a "licorice-fermented grain powder" manufacturing technology that enhances antioxidant activity and palatability by co-fermenting licorice and grains, and has filed a patent (Application No. 10-2026-0066597).

Recently, as interest in healthy foods has grown, interest in products combining grains and fermentation technology has also increased. In response, the Provincial Agricultural Research and Extension Services has developed a new type of grain powder manufacturing technology.

A fermentation process was applied by mixing licorice powder in an optimal ratio with five nutrient-rich grains, including brown rice and white soybeans, saccharifying them with Aspergillus oryzae (koji) rice, and then inoculating them with lactic acid bacteria.

As a result of comparing the fermentation characteristics of the fermented powder by lactic acid bacteria strains, excellence was confirmed in antioxidant activity, total flavonoid content, and palatability. In particular, it was suitable for utilization as a product while maintaining the unique characteristics of licorice and grains.

Taking advantage of the powder form, it is expected to be utilized in various products, such as dissolving it in water or milk, or sprinkling it over rice and salads. Another advantage is that its smooth texture allows elderly people with weak digestive systems or teeth to consume it without burden.

"We developed this in powder form so that licorice, a medicinal crop, can be utilized as a more familiar food ingredient," said Park Jae-eun, a researcher at the Agricultural Environment Research Division of the Provincial Agricultural Research and Extension Services. "We plan to continue striving to discover functional food ingredients utilizing various medicinal crops, including licorice."