JP2018535673A - Lactic acid bacteria fermentation whole garlic manufacturing method - Google Patents

Abstract

  The present invention sterilizes rice bran dough made by mixing rice bran and milk, puts the whole garlic into the fermented composition dough mixed with lactic acid bacteria, fermented and semi-dried, the garlic active ingredient flows out Lactic acid bacteria fermented whole garlic that can enhance the bioactive substances and digestibility through the physiological action of nutritionally useful microorganisms, remove the pungency peculiar to garlic and at the same time ingest the active ingredients of rice bran . That is, the present invention comprises a first stage in which rice bran and milk are uniformly mixed and kneaded to make a rice bran dough, a second stage in which the rice bran dough is steamed and sterilized, and the second stage steaming. A third stage in which lactic acid bacteria fermented milk is mixed with pasteurized rice bran dough and kneaded to make a fermented composition dough; a fourth stage in which garlic is added to the third stage fermented dough and fermented; and It is a method for producing garlic whole fermented lactic acid bacteria comprising a fifth stage in which only garlic fermented with the fermented composition is obtained and semi-dried.

Description

  The present invention sterilizes rice bran dough made by mixing rice bran and milk, puts the whole garlic into the fermented composition dough mixed with lactic acid bacteria, fermented and semi-dried, the garlic active ingredient flows out Lactic acid bacteria fermented whole garlic that can enhance the bioactive substances and digestibility through the physiological action of nutritionally useful microorganisms, remove the pungency peculiar to garlic and at the same time ingest the active ingredients of rice bran .

  Garlic is the most spicy plant among white gourds that originate in Central Asia, and is cultivated in the Far East such as Korea and China and Japan.

  Garlic is called “one-off harmless interest” as having 100 kinds of advantages except for a strong smell. In recent years, garlic has been scientifically clarified for its effectiveness and has been recognized as a well-being food. In 2002, “Time” magazine in the United States selected garlic as one of the world's top 10 health foods, and garlic may be eaten by itself or used as a variety of food ingredients It was highly acclaimed.

  Garlic is described as having an effect on various diseases in Chinese ancient medical book "Honcho Tuname", and in "Shinnohonhonso" it is classified as a no harm to the body even when taken for a long time. In addition, garlic is reported in China as having great effects on sterilization, bowel regulation, beriberi, pertussis, pulmonary tuberculosis and tonic.

  A typical component of garlic is a sulfur compound called allin. Allin does not smell at all, but at the moment when the garlic tissue breaks, it works with an enzyme called allinase in the tissue to become allicin, a self-protecting substance. Allicin produces a pungent taste and a bad smell at the same time. Here, the odor comes from the whole body as well as the mouth.

  Allicin has a strong bactericidal and antibacterial action, killing food poisoning bacteria, and killing even Helicobacter pylori that induces gastric ulcers. Allicin also promotes digestion, increases immunity, and lowers cholesterol levels. When allicin binds to vitamin B1, it changes to allithiamine and promotes fatigue recovery and energy enhancement. Time magazine introduced allicin as a stronger antibiotic than penicillin.

  In addition to allicin, garlic contains various sulfur compounds, and methylcysteine is known to suppress liver cancer and colon cancer. Sulfur compounds also have an antioxidant action to remove active oxygen. In addition, garlic absorbs and stores selenium in the soil, and selenium is an inorganic substance known to prevent cancer.

  As a result of arranging about 40 kinds of anticancer foods known so far in a pyramid shape, garlic occupies the top floor. Thus, garlic, which is evaluated as an effective anti-cancer food, can prevent cancer by ingesting about 1 slice (or half slice) of raw garlic or boiled garlic daily. If garlic is difficult to eat raw, bake and eat. When garlic is baked and eaten, there is almost no change in nutritional value and there is no pungency, making it much easier to eat and digestion and absorption rates also increase. However, garlic is a good food for the body, but it has strong irritation, so if you eat too much, your stomach will hurt, and overdose is not good for the body.

  On the other hand, “Angewandte Chemie” (January 28, 2009), recognized as the best scholarly journal in the field of chemistry, has a garlic professor ’s team at the University of Queens, Canada. The allicin contained in this product is very effective in removing active oxygen, which is a harmful substance in the body.

  Garlic belongs to the Amaryllidaceae together with onion, leek and the like, and these plants all have substances similar to allicin, but all the action characteristics such as antioxidant effect are different. It is estimated that the allicin-like substance contained in onion and leek is degraded more slowly than garlic allicin and the amount of sulfenic acid is small, so that the removal rate of active oxygen is slower than that of garlic.

  According to Konomi's “Eastern Medical Treasurer”, garlic is “warm in nature, tastes spicy and poisonous. Removes swelling, eliminates wind and moisture and bad mood. Removes cold and cold, and hardens spleen. "Take your stomach warm, treat vomiting and diarrhea, and twist your muscles. Prevent infectious diseases and kill pests."

  In quadrilateral medicine, garlic warms the cold body and dilates the peripheral blood vessels, so if it is eaten by a low-lying man whose limbs are cold and the lower abdomen is cold, the digestive and circulatory functions are good. It is described as. However, in the case of a little sun enthusiast with a lot of fever, caution should be exercised because excessive intake of garlic can worsen the disease.

  Garlic is used as an ingredient in almost all Korean dishes. In addition, garlic is used as a spice (seasoning) because its strong scent eliminates the smell of fresh smell, draws out the taste of food, and has an appetite enhancing effect.

  Garlic contains 20% carbohydrate, 3.3% protein, 0.4% fat, 0.92% fiber, 13.4% ash, vitamin B1, vitamin B2, vitamin C, glutamic acid as main ingredients. Contains various nutrients such as calcium, iron, phosphorus, zinc, selenium, allicin.

  In addition, garlic contains a great variety of ingredients such as essential amino acids that are very useful to the human body and has a beneficial effect. However, garlic is problematic because it can irritate the liver and stomach. Therefore, in order to reduce the side effects caused by taking garlic and make it easier to eat garlic, various methods have been proposed, such as drying and processing into powder, baking and eating.

  However, as described above, garlic having many effects is used in a small amount as a spice for food, and has a disadvantage that it is hard to take raw because it is irritating and smelly.

  When heat is applied to pulverize such garlic, components inherent to garlic volatilize and there is a processing problem that makes it difficult to extract the taste as a spice.

  Many methods of making garlic as a health food and taking it have been proposed. For example, there are garlic extract, garlic maru, and garlic soy sauce.

  Despite processing, however, most garlic remains a significant part of its irritation and unique odor, and remains a problem for those who hate garlic. In addition, the efficacy of the original garlic cannot be sufficiently maintained during the processing process, and some components are lost, but even if the loss of garlic-specific components is prevented as much as possible, the efficacy itself is the same as that of the original garlic. There was a fundamental limitation that it was limited to efficacy.

  Therefore, the production method of black garlic was introduced for the first time in Japan as one of the new garlic processing methods that eliminate the unpleasant smell peculiar to garlic, bring out the taste well and further increase the active ingredient.

  Through the fermentation and ripening process of whole garlic, the amino acid component in garlic increases, the amount of crude saponin in garlic increases, and the antioxidant polyphenol greatly increases, so compared to the first whole garlic Then, while the content of the active ingredient is increased, the hot and delicious taste peculiar to garlic is changed to a sweet and sour taste that is easy to eat.

  As described above, many researches on the production of black garlic using garlic have been promoted, and many prior arts such as Japanese Patent No. 0530386, Japanese Patent Nos. 0663168 and 0663168 have been disclosed. In the actual situation, a method for improving the food texture and digestive absorption ability to maintain the form of garlic, to improve the reliability and merchantability of the product, and to make it easy to ingest is also being studied.

  Rice bran is a clean rice bran that is separated in the process of removing brown rice from rice and then whitening rice into white rice. Various nutrients such as vitamin A, B1, B6, iron, phosphorus and minerals. Contains.

  The standard chemical composition of rice bran is 13.5% moisture, 18.3% fat, 38.3% sugar, 7.8% fiber, 8.9% ash, and 2 in 100 g of vitamin B1. Contains 5mg and contains a lot of vitamin E. When rice bran is eaten, the intestinal action is activated by the plant fiber, so defecation is promoted and how severe constipation can be solved. In addition, the plant fiber also functions to increase bifidobacteria in the intestine and maintain the balance of the bacteria that are parasitic in the intestine.

  When bifidobacteria increase, the intestines become healthy, the effect of preventing aging is high, and the effect of preventing fatty liver is also high. In addition, rice bran is a good food for people who are prone to calculus because its ingredients suppress the absorption of calcium in the small intestine. Putting rice bran in a bag made of cotton or silk cloth and wiping your face, skin, etc. will make your face glossy and the body will be surprisingly clean and have a better cleaning effect than soap. In addition, it has been announced that wiping the body with rice bran can maintain beautiful and shiny skin, and is effective in treating skin diseases, so it has excellent health and beauty effects.

  The purpose of the present invention is to mix rice bran extracted from brown rice with milk, knead and pasteurize the rice bran dough, mix the steamed and sterilized rice bran dough with lactic acid bacteria fermented milk, The fermented composition made by kneading the whole garlic is fermented, and it is manufactured by means of semi-drying to maintain the original shape of the whole garlic, and by covering with skin, protect the garlic epidermis, The object is to provide whole fermented garlic that prevents outflow of active ingredients by minimizing air contact.

  In addition, the object of the present invention is to facilitate the long-term storage due to the action of lactic acid bacteria, and to enhance the physiologically active substance and digestive force through the physiological action of microorganisms that are nutritionally useful without the garlic active ingredient flowing out. It is possible to improve the texture, absorption rate and intestinal health by the physiological action of lactic acid bacteria, and to be able to take in the active ingredients of rice bran together.

  The present invention includes a first stage in which rice bran and milk are uniformly mixed and kneaded to make a rice bran dough, a second stage in which the rice bran dough is steamed and sterilized, and a steaming and sterilization in the second stage. A third stage of making fermented composition dough by mixing lactic acid bacteria fermented milk with kneaded rice bran dough, kneading this, a fourth stage of adding garlic to the fermented dough of the third stage and fermenting the fermented composition It is characterized in that it is a method for producing garlic whole fermented lactic acid bacteria comprising the fifth stage of obtaining only garlic fermented with a product and semi-drying it.

  In the first step, the rice bran dough is fried for 20 to 30 minutes, and then 500 cc to 1000 cc of milk is added to 1 kg of the fried rice bran and kneaded to make a rice bran dough.

  In the second step, the rice bran dough is steamed and sterilized at a temperature of 90 to 100 ° C. for 20 to 30 minutes.

  In the fourth stage, whole garlic having a water content of 75% or more is mixed at a temperature of 36 ° C. to 39 ° C. for 80 hours to 160 hours in a fermentation composition dough prepared by mixing rice bran, milk and lactic acid bacteria and kneading them. It is characterized by being fermented.

  In the fourth stage, the whole black garlic having a water content of 50% or less is mixed at 36 ° C. to 39 ° C. for 70 hours to 80 hours in a fermented composition dough prepared by mixing rice bran, milk and lactic acid bacteria and kneading them. It is characterized by time fermentation.

  In the fifth step, the fermented garlic fermented by putting whole garlic into the fermented dough is put in a dryer and semi-dried so that the water content is 30% to 50%.

  In the fifth stage, the fermented black garlic fermented by adding whole black garlic to the fermented dough is placed in a dryer and semi-dried so that the water content is 30% to 50%.

  Since the whole lactic acid bacteria fermentation garlic according to the present invention is fermented in a state where the skin is not peeled, it prevents the garlic epidermis from being damaged or discolored by contact with air, and even in the case of fermented products It can minimize the natural drying of semi-dried fermented garlic and increase the commercial value.

  In addition, the lactic acid bacteria fermented garlic according to the present invention is easy to store for a long time and maintains its original form as it is during distribution, so that it is possible to enhance the commercial value visually visible to the consumer and the consumer's confidence.

  In addition, the lactic acid bacteria fermented garlic of the present invention can be fermented using rice bran, milk, lactic acid bacteria to minimize the fluidity of water, allowing fermentation without the garlic active ingredient flowing out, and nutritionally. In addition, the bioactive substances, absorption and digestibility are enhanced through the physiological action of useful microorganisms, the taste and texture are easy to eat, and the active ingredients of rice bran can be taken together.

It is a flowchart of the manufacturing method of the lactic acid bacteria fermentation whole garlic which concerns on this invention.

  Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the description of the present invention, if it is determined that a specific description of a related known function or configuration can obscure the gist of the present invention, a detailed description thereof will be omitted.

  The present invention includes a first stage (S1) of uniformly mixing rice bran and milk that have undergone a fried process, and kneading this to make a rice bran dough, and a second stage (S2) for steaming and sterilizing the rice bran dough. The third stage (S3), in which the fermented milk of lactic acid bacteria is mixed with the rice bran dough that has been cooked and sterilized in the second stage and kneaded, and the whole fermented composition dough in the third stage is prepared. A method for producing garlic fermentation whole garlic comprising the fourth stage (S4) of fermenting garlic and the fifth stage (S5) of obtaining only the whole garlic fermented with the fermentation composition and semi-drying it. It is characterized by being.

  Fermented whole garlic applied to the present invention is generally fermented by putting whole garlic or whole black garlic in a fermentation composition dough with a moisture content of 75% or more and maintaining the original unpeeled form. is there.

  In the first step (S1), rice bran is extracted from brown rice from which rice husk has been removed, fried for 20 to 30 minutes in a frying pan, and then 500 cc to 1000 cc of milk is added to 1 kg of the obtained stir-fried rice bran. Put the rice bran dough by mixing and kneading it uniformly.

  The milk contained in the rice bran dough promotes the activation of lactic acid bacteria during the garlic lactic acid bacteria fermentation process in the subsequent process.

  The content ratio of the milk contained in the rice bran dough is 500 cc to 1000 cc of milk, and in the case of whole garlic having a water content of 75% or more, 500 cc of milk is added, and the water content described in the subsequent process is 50% or less. In the case of a whole black garlic, it is preferable to knead 1000 cc of milk. In the case of black garlic with a low water content, it is preferable to loosen the rice bran dough while containing 1000 cc of milk so that the active ingredients of lactic acid bacteria and rice bran can easily penetrate and ferment during garlic fermentation.

  Rice bran is a clean rice bran containing rice germ that is separated in the process of removing rice husk from rice and then polishing white rice into white rice. Fat, protein, and dietary fiber occupy most of the nutrients. ing. The main components are vitamin B group such as vitamin A, thiamine, pyridoxine and niacin, vitamin E, and minerals such as calcium, zinc and iron, and various nutrients have been confirmed.

  That is, rice nutrients are concentrated and fermented with rice bran having nutrients such as plant proteins and vitamins so that the active ingredients of rice bran can be ingested together. In addition, rice bran has abundant dietary fiber, promotes the fermentation of lactic acid bacteria, and by using the stir-fried rice bran made through the roasting process, the lactic acid bacteria fermented composition dough in the subsequent process has a fragrant flavor. give.

  In the second stage (S2), the rice bran is mixed with milk in the process of ripening and sterilizing the rice bran dough at a temperature of 90 ° C. to 100 ° C. for 20 to 30 minutes, blocking the production of each harmful bacteria and sterilizing. As such, the quality stability of the fermented garlic produced in the process of performing the next step is provided.

  In the third step (S3), 1 kg of steamed and sterilized rice bran dough is mixed with lactic acid bacteria fermented milk at a ratio of 150 ml to 200 ml, and a dough made by kneading the dough is used to make a fermented dough that can ferment garlic. .

  The rice bran and milk contained in the fermented dough further activate the activity of lactic acid bacteria and promote the growth of lactic acid bacteria. In addition, since the fermented composition dough reduces the fluidity of moisture, garlic can be fermented without garlic active ingredients falling out in the process of putting garlic into such a fermented composition dough for fermentation.

  In other words, garlic has the effect of bactericidal and antibacterial action, killing food poisoning bacteria, killing even Helicobacter pylori that induces gastric ulcer, promoting digestion, increasing immunity, lowering cholesterol levels, and recovering from fatigue And fermented while being able to sufficiently exert pharmacological effects such as the effect of promoting the enhancement of energy.

  In the fourth stage (S4), after mixing rice bran, milk and lactic acid bacteria, and putting the fermented composition dough made by kneading it into the fermentation container, garlic is put into the fermented composition dough, and the water content is 75% or more. In the process of fermenting a whole whole garlic at a temperature of 36 ° C. to 39 ° C. for 80 hours to 160 hours or a whole black garlic having a water content of 50% or less at a temperature of 36 ° C. to 39 ° C. for 70 hours to 80 hours. Ferment the garlic.

  In the present invention, whole garlic means garlic in a state where thin roots are removed from the collected garlic and the skin is not peeled. Such whole garlic is washed with water to remove foreign substances and fine roots, and then selected through a selection process. When washed with water, the whole garlic is immersed in water for 30 to 60 minutes. After making it easy to separate, it is preferable to scoop it out and use water that has been drained with a colander or the like.

  And in the case of black garlic, use what was made in the normal black garlic manufacturing process, for example, whole garlic is washed, carefully selected, put into a steamer in the selection process and steamed for 20-30 minutes, then 60 ° C It is preferable to use a dried black garlic prepared at a temperature of ˜70 ° C. for 7 days to 10 days and dried to a moisture content of 50% or less.

  When garlic is added to the fermentation composition dough, the garlic is not in contact with each other, and the garlic is uniformly in contact with the fermentation composition dough and easily fermented during the fermentation process.

  In the fifth step (S5), fermented garlic fermented by putting whole garlic into a fermented dough or fermented black garlic fermented by putting whole black garlic into a drier and having a moisture content of 30% to 50% The product is completed by semi-drying.

  Fermented whole garlic made as described above is fermented in a state where the skin is not peeled off, so that the skin portion of garlic is prevented from being damaged or discolored by contact with air, and the fermented product In this case, it is possible to minimize the drying of the semi-dried fermented garlic and to improve the merchantability.

  Such unpeeled lactic acid bacteria fermented whole garlic is easy to store for a long period of time and maintains its original shape during distribution, thus enhancing the product value and consumer confidence that are visible to consumers. it can.

  And the fermented garlic according to the present invention can be ingested after easily peeling the skin, and since the garlic is shrunk in the semi-drying process of the fermented garlic, a gap is formed between the skin and the skin. It becomes easy to ingest fermented garlic.

  Thus, the lactic acid bacteria fermented garlic of the present invention minimizes the fluidity of water by fermenting with rice bran, milk, lactic acid bacteria, and enables fermentation without the garlic active ingredient flowing out, while at the same time nutritional In addition, physiologically active substances, absorption and digestibility can be enhanced through physiological action of useful microorganisms.

  In addition, the fermented garlic of the present invention has a taste and texture that are easy to eat, and can also take in the active ingredients of rice bran. Such fermented garlic can be taken directly after skinning, but it can be taken in the form of jam by mixing honey and other favorite foods with fermented garlic, and in the case of fermented black garlic, the sweetness of black garlic The children can also like it.

  Although the present invention has been described above with reference to the above-described embodiments, it is obvious that various modifications can be made within the scope of the technical idea of the present invention.

Claims (7)

The first stage (S1) of making rice bran dough by mixing rice bran and milk uniformly and kneading this,
A second stage (S2) of steaming and sterilizing the rice bran dough;
A third stage (S3) of making a fermented composition dough by mixing lactic acid bacteria fermented milk with the steamed and sterilized rice bran dough of the second stage, and kneading this;
A fourth stage (S4) of fermenting garlic in the third stage fermentation composition dough;
A method for producing garlic whole fermented lactic acid bacteria, comprising: a fifth stage (S5) in which only garlic fermented with the fermentation composition is obtained and semi-dried.   In the first step, after the rice bran dough is fried for 20 to 30 minutes, 500 kg to 1000 cc of milk is added to 1 kg of the fried rice bran and kneaded to make the rice bran dough. The manufacturing method of the whole lactic-acid-bacteria fermented garlic as described in.   The method for producing garlic whole fermented lactic acid bacteria according to claim 1, wherein in the second stage, the rice bran dough is steamed and sterilized at a temperature of 90 ° C to 100 ° C for 20 to 30 minutes.   In the fourth stage, whole garlic having a water content of 75% or more is mixed at a temperature of 36 ° C. to 39 ° C. for 80 hours to 160 hours in a fermentation composition dough prepared by mixing rice bran, milk and lactic acid bacteria and kneading them. The method for producing garlic whole fermented lactic acid bacteria according to claim 1, wherein fermentation is performed.   In the fourth stage, whole black garlic having a water content of 50% or less is fermented at 36 ° C. to 39 ° C. for 70 to 80 hours in a fermented composition dough prepared by mixing rice bran, milk and lactic acid bacteria and kneading them. The method for producing garlic whole fermented lactic acid bacteria according to claim 1.   In the fifth stage, the fermented garlic fermented by putting whole garlic into the fermented dough is put in a dryer and semi-dried so that the water content becomes 30% to 50%. The manufacturing method of the whole lactic-acid-bacteria fermented garlic as described in.   In the fifth step, the fermented black garlic fermented by putting the whole black garlic into the fermented composition dough is put in a dryer and semi-dried so that the water content is 30% to 50%. Item 2. A method for producing garlic whole fermented lactic acid bacteria according to Item 1.

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