KR100708802B1 - Health-improving garlic ingredient and method for the preparation thereof - Google Patents

Abstract

The present invention relates to a garlic material for health promotion and a method for producing the same, wherein the garlic material for health promotion of the present invention prepared by reacting garlic with a fermentation product of a thiamin-containing food material is added to a fermentation product of a thiamin-containing food material. by when using not only an easy intake is relaxed the irritating flavor of garlic large amount of active-form vitamin B _1, Ali thiamine, and in particular fermented product of soybeans, soybean embryo, or soy extract has various physiological, such as isoflavones, saponins Since it contains active substances, the health promoting ingredients have been strengthened, and thus can be variously applied as food ingredients for health promotion.

Description

Garlic material for health promotion and manufacturing method thereof {HEALTH-IMPROVING GARLIC INGREDIENT AND METHOD FOR THE PREPARATION THEREOF}

Figure 1 shows the manufacturing process of the garlic material for health promotion according to the present invention,

2 is a chromatogram showing the change in thiamine content before and after fermentation of soybean embryo fermentation prepared in Example 1,

3 is a chromatogram showing the change of thiamine content before and after fermentation of soybean fermentation product prepared in Example 2,

4 is an HPLC chromatogram showing the results of an alliamine analysis of the garlic for health promotion prepared in Example 4,

Figure 5 is an HPLC chromatogram showing the results of alithiamine analysis of the health promoting garlic material prepared in Example 5,

Figure 6 is an HPLC chromatogram showing the results of alithiamine analysis of the health promoting garlic material prepared in Example 6,

Figure 7 is an HPLC chromatogram showing the results of isoflavone analysis of the health promotion garlic prepared in Example 4 using soybean embryo fermentation.

The present invention relates to a health promoting garlic material prepared using a fermented product of thiamin-containing food material and garlic and a method for producing the same.

Garlic is a cultivated plant belonging to the genus Liliaceae. It is grown in Southeast Asia and all over the world. Garlic has a stimulating flavor and has many physiological activities such as antithrombotic action, antibacterial and bactericidal action, as well as anticancer action, blood pressure lowering effect, cholesterol lowering and anti-aging action [Myung-Hee Kim et al . , 35 (4) ), 752 (2003)], used for seasonings, spices, dietary supplements and pharmaceuticals.

The characteristic irritating odor and taste when crushing or crushing garlic is that allin in garlic is broken down into allicin and pyruvic acid by allinase, and allicin ) Is decomposed into diallyl disulfide and then reacted with pyruvic acid to produce lower sulfur and carbonyl compounds. Garlic's irritating flavor remains in the mouth for a long time, causing discomfort, and many studies have been conducted to remove the flavor. To remove the smell of garlic, steaming or roasting garlic, dipping garlic in salt water or soy sauce to delay activation of the aniase, and treating garlic with carboxymethylcellulose (CMC), elvan And soaking garlic in various organic acids, etc., these methods not only destroy the nutrients of garlic but also take a long time to remove the odor, and also in the case of salt pickling or soy sauce Some of the active ingredients of leachate have the problem [Lee Jong-won et al . , 40 (5), 451 (1997)].

Allicin, the main component of garlic, reacts with thiamin to produce thiamine derivatives called allithiamine or thiamin allyl disulfide (TAD). Alithiamine, the active vitamin B ₁ , has been reported to not only maintain its effect for a long time but also exhibit higher activity than conventional vitamin B ₁ is easily excreted from the body when ingested. It is known to be effective [In-hwan Kim, Korean Food Science Society , 30 (2), 293 (1998)].

On the other hand, soybean is a nutritious food that is eaten in the form of tofu, soy milk, soybean paste, cheonggukjang, soy sauce, bean sprouts, etc. It contains high quality protein, fat and various vitamins. Soybeans also contain a variety of bioactive ingredients, including isoflavones, saponins, dietary fiber, soy oligosaccharides, lecithin, soy protein and peptides, which have anti-thrombotic, antioxidant, antihypertensive and anticancer effects. Have been reported.

Among them, isoflavones are glucose glycosides such as genistin, didzin, and glycidin, and nonglycosides such as genistein, didezein, and glycidin. It exists as isomers, etc., and it is generally known that a nonglycoside has a higher absorption rate in the body than a glycoside.

Therefore, the inventors of the present invention, while searching for a new functional material using the excellent physiological activity of garlic, the garlic material prepared using the fermented product of thiamin-containing food material and garlic, alleviate the irritating flavor of garlic, active vitamin B _The present invention has been accomplished by significantly increasing the content of monophosphoric amine, and discovering that it contains various functional substances contained in the fermentation product.

SUMMARY OF THE INVENTION An object of the present invention is to provide a health promotion garlic material prepared by using a fermented product of thiamin-containing food material and garlic, which is easily ingested, and has enhanced health promoting ingredients, and a method of preparing the same.

In order to achieve the above object, the present invention comprises inoculating a strain containing fermentation of a thiamin-containing food material in a medium containing a thiamin-containing food material and fermenting the resulting fermentation with garlic, pulverized and stirred To provide a method of preparing garlic for health promotion.

In order to achieve the above another object, the present invention provides a health promoting garlic material produced by the method.

Hereinafter, the present invention will be described in more detail.

The production method of the present invention is characterized in that the fermentation product of the thiamine-containing food material is reacted with garlic, and preferably can be carried out according to the method shown in FIG.

First, 1 to 50% by weight of a powder of thiamin-containing food material is added to purified water, mixed, and then sterilized at 60 to 130 ° C., preferably 121 ° C. for 1 to 30 minutes, preferably 20 minutes, to effect fermentation medium. Prepare.

The medium is inoculated with a strain for fermenting a thiamin-containing food material to 0.1 to 30% by weight, preferably 1 to 5% by weight, which is 24 to 76 hours, preferably 25 to 40 ° C, preferably 35 ° C. Preferably, the fermentation is prepared by shaking culture for 24 to 48 hours.

The pH of the fermentation product is adjusted to 6.0 to 9.0, preferably 7.0 to 8.0, and then 10 to 100% by weight of garlic, preferably 50 to 100% by weight, based on the weight of the fermentation is mixed, ground and stirred.

Thereafter, the reactant is dried by a conventional drying method such as vacuum drying or freeze drying, and then preferably powdered.

In the method of the present invention, as a thiamine-containing food material, a food material having a high thiamin content such as soybean, soybean germ, soybean extract, wheat germ (bran), brown rice germ, yeast extract, or a mixture thereof may be used. And soybean, soybean germ, soybean extract or mixtures thereof.

Further, strains for fermenting thiamine-containing food materials that can be used in the present invention include bacteria, fungi, yeast, and the like, examples of which include bacteria such as Bacillus subtilis and Bacillus subtilis natto. natto , Bacillus licheniformis , etc., as fungi, Aspergillus oryzae , Aspergillus awamori , Aspergillus niger , Aspergillus niger Aspergillus kawachii , Rhizopus delemar , and the like, and Saccharomyces cerevisiae as yeast, and among these, Bacillus licheniformis , which is a bacterium , is preferably used. Do.

Garlic material for health promotion prepared according to the present invention is not only easy to ingest by stimulating the irritating flavor of garlic using a thiamin-containing food material fermentation, but also increased the content of thiamin and garlic through the fermentation process of the fermentation Allicin is reacted to contain a large amount of active vitamin B ₁ alithiamine. In particular, when using a fermented product of soybean, soybean germ or soybean extract, in addition to the alithiamine, it also contains isoflavones and saponins, which are active ingredients obtained from these fermentations, and isoflavones before fermentation are died as nonglycosides. Genistein and glycidin, which contain only diaidzein, but after the fermentation and reaction process, isoflavones that existed as glycosides by enzymes during fermentation and reaction, are non-glycoside isoflavones with good absorption in the body ) And so on.

Therefore, the garlic material for health promotion prepared according to the present invention is a garlic material with enhanced health ingredients, and may be usefully used as various functional food materials.

Through the following examples will be described the present invention in more detail. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

Production Example : Culture of fermented strain

Bacillus licheniformis ( Korean Microorganism Conservation Center Accession No. KCCM 11237) was used as a strain for soybean fermentation , and a nutrient medium (Nutrient Broth, DIFCO, USA) was used as a medium for strain culture. The nutrient medium was added to purified water, mixed and sterilized at 121 ° C. for 15 minutes.

Take one colony from the plate medium in which the fermentation strain was cultured, inoculate the sterilized nutrient medium, shake incubate at 35 ° C. for 24 hours to obtain a seed culture, and then inoculate the culture medium to 3% by volume. Incubation for 24 hours to obtain a strain culture.

Example 1 Preparation of Soybean Fermentation

10 wt% soybean embryo powder was added to purified water and sterilized at 121 ° C. for 20 minutes to prepare a medium. Soy embryo embryo ferment was prepared by inoculating the culture medium prepared in Preparation Example in an amount of 3% by weight, followed by shaking culture at 35 ° C. for 48 hours.

Example 2: Preparation of Soy Fermentation

Soybean fermented product was prepared in the same manner as in Example 1, except that 10% by weight of soybean powder was added to purified water.

Example 3: Preparation of Wheat Germ (Bran) Ferment

A bran fermented product was prepared in the same manner as in Example 1, except that 10% by weight of bran powder was added to purified water.

Example 4: Preparation of garlic for health promotion using soybean embryo fermentation

After adjusting the pH of the soybean embryo fermentation product prepared in Example 1 to 7.0, 50% by weight of garlic and the fermentation product were added to a blender, and stirred vigorously while grinding five times for 30 seconds. After the reaction, the reaction product was dried using a freeze dryer and stored in a freezer.

Example 5: Preparation of garlic for health promotion using soybean fermentation

Except for using the soybean fermented product prepared in Example 2 was carried out in the same manner as in Example 4 to prepare a health promoting garlic material.

Example 6: Preparation of garlic for health promotion using bran fermentation

Except that the bran fermented product prepared in Example 3 was used in the same manner as in Example 4 to prepare a health promoting garlic material.

Test Example 1: Confirmation of Thiamine Content Changes of Soybean Embryos and Soybean Fermentations

The changes of thiamine content before and after fermentation using the soybean embryos and soybean fermentations prepared in Examples 1 and 2 were analyzed by HPLC under the following conditions, respectively, and the results are shown in FIGS. 2 and 3, respectively. :

Detector-UV detector (232 nm),

Column- Wakosil 5 (WAKO Co.,.) C18 (4.6 × 250 mm),

Flow rate-1.0 ml / min,

Temperature-25 ℃,

Injection volume-10 μl

Elution time- 8 minutes,

Eluent-methanol: acetonitrile: distilled water = 49: 30: 21 (V / V / V).

As shown in Figures 2 and 3, the thiamine content of soybean embryos and soybean fermentations increased about five times or more compared to before fermentation.

Test Example 2: Analysis of alithiamine content in garlic for health promotion

The content of alithiamine contained in the garlic for health promotion and the garlic prepared in Examples 4 to 6 were analyzed using HPLC under the following conditions, respectively, and the results are shown in FIGS. 4 to 6:

Detector-UV detector (232 nm),

Column-ZORBAX SB C18 (4.6 × 150 mm),

Flow rate-1.0 ml / min,

Temperature-25 ℃,

Injection volume-10 μl,

Elution time-10 minutes,

Eluent-methanol: acetonitrile: distilled water = 49: 30: 21 (V / V / V).

As shown in Figure 4, it can be seen that the health promotion garlic material using the soybean embryo fermentation produced in the present invention contains about 8 times more than the alithiamine contained in the garlic itself. In addition, as shown in Figures 5 and 6, the garlic material for health promotion using soybean fermentation and bran fermentation also showed a high alithiamine content.

Test Example 3: Analysis of isoflavone content of garlic for health promotion

The isoflavone content of the garlic for health promotion using the soybean embryo fermentation prepared in Example 4 was analyzed using HPLC under the following conditions, and the results are shown in FIG. 7:

Detector-UV detector (254 nm),

Column- ODS 80-TM, TOSOH (5.5 × 150 mm),

Flow rate-1.0 ml / min,

Temperature-225 ℃,

Injection volume-20 μl,

Elution time-45 minutes,

Eluent-A solution acetonitrile, B solution 0.02% phosphoric acid (V / V)

Concentration gradient

 0-15 minutes: A solution 10-19%

15-28 minutes: A solution 19-32%

28-38 minutes: A solution 32-55%

As shown in Figure 7, the content of isoflavones contained in the health-promoting garlic material prepared in Example 4 was about 0.2% by weight, and the only non-glycoside isoflavones found in soybean embryos were only diaidzein. However, since the other nonglycoside isoflavones, genistein and glycidin, were detected together during the fermentation and reaction process according to the present invention, isoflavones that existed as glycosides by enzymes during the fermentation and reaction processes were detected. It can be seen that the absorption rate in the body is converted into the form of a superior glycoside.

Test Example 4: Analysis of crude saponin content of garlic for health promotion

The crude saponin content of the garlic for health promotion using soybean embryos and soybean fermentations prepared in Examples 4 and 5 was analyzed by a Lieberman-Burchard colorimetric assay.

As a result, crude saponin content was found to be several times higher in the health-promoting garlic material using soybean embryo fermentation than in the health-promoting garlic material using soybean fermentation.

Garlic material for health promotion of the present invention by using a thiamin-containing food material fermentation is not only easy to ingest the irritating flavor of garlic, but also increases the content of alithiamine known as active vitamin B ₁ , in particular soybean Or, if soybean fermented product is used, it contains all the bioactive substances such as isoflavone, saponin, lecithin, dietary fiber, peptide, etc. contained in soybean or soybean germ, so garlic has been extremely limited due to the irritating flavor. In addition to maximizing use, it can be usefully used as a new health-promoting food material.

Claims (10)

A method for producing a health promotion garlic material, comprising mixing, grinding and stirring a fermentation product obtained by inoculating and fermenting a strain for fermenting a thiamin-containing food material into a medium containing a thiamin-containing food material and fermenting the same. The method of claim 1, The thiamine-containing food material is soybean, soybean germ, soybean extract, brown rice germ, wheat germ (bran), yeast extract or a mixture thereof. The method of claim 2, The thiamine-containing food material is a soybean, soybean germ, soybean extract or a mixture thereof. The method of claim 1, The medium is prepared by sterilizing after mixing the powder of 1 to 50% by weight of the thiamin-containing food material extract in purified water. The method of claim 1, Wherein the fermentation strain Bacillus subtilis (Bacillus subtilis), Bacillus subtilis natto (Bacillus subtilis natto), Bacillus piece nipper miss (Bacillus licheniformis), Aspergillus come now (Aspergillus oryzae), Aspergillus awamori (Aspergillus awamori ), Aspergillus niger , Aspergillus kawachii , Rhizopus delemar , Saccharomyces cerevisiae and mixed strains thereof Process for the production, characterized in that selected from. The method of claim 5, The fermentation strain is Bacillus licheniformis ( Bacillus licheniformis ) characterized in that the manufacturing method. The method of claim 1, The fermentation is obtained by adding a fermentation strain of 0.1 to 30% by weight to the medium and fermentation at 25 to 40 ℃ for 24 to 76 hours. The method of claim 1, Production method characterized in that to adjust the pH of the fermented product to 6.0 to 9.0. The method of claim 1, 10 to 100% by weight of the garlic relative to the weight of the fermentation manufacturing method characterized in that mixed with the fermentation. A health promoting garlic material produced by the method of any one of claims 1 to 9.

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