A new preparation method is the disclosure of the new raw material for functional foods containing the bioactive material the difference is, this is, until it reaches the maximum nutritional value of seeds such, between 5-72 hours with oxygen and water, it activates the enzyme of seeds such edible plants at a temperature of 10~35 , then, those of bud and seeds such that taken together, between 10 to 180 minutes, at 60~100 , is treated with an aqueous solution or suspension or emulsion of a physiologically or diet advantageous material, then, In the elevated concentration, raw materials which contain physiologically important biological material is separated, dried, and includes being chopped and filled as needed. The invention also products of a novel preparation and to their use.生理活性材料を含有する機能性食品のための新規な原材料の新規な調製方法が開示され、これは、種子類の最大の栄養価に達するまで、酸素及び水とともに5~72時間の間、10~35℃の温度で食用植物の種子類の酵素を活性化し、次いで、それらの芽と一緒になった種子類が、10~180分の間、60~100℃で、生理学的に若しくは食事療法的に有利な材料の水溶液又は懸濁液又は乳濁液中で処理され、次いで、この高められた濃度において、生理学的に重要な生物学的材料を含有する原材料が、分離され、乾燥され、必要に応じて細断され及び充填されることを含む。本発明はまた、新規な調製方法の生産物及びそれらの使用に関する。
