KR100825901B1 - The odorless fermented garlic, the production method of it and the nature seasoning using the odorless fermented garlic - Google Patents

Abstract

Odorless fermented garlic, its preparation method, and a nature seasoning using the garlic are provided to promote the fermentation of garlic by effectively supplying nutrition to lactic acid bacteria in the early stage of fermentation, thereby reducing the contamination caused by various germs and enhancing the flavor of garlic. Odorless fermented garlic is prepared by the steps of: heat-treating peeled garlic; grinding the heat-treated garlic, and enzymatically hydrolyzing it; inoculating lactic acid bacteria into the hydrolyzed garlic to perform lactic acid fermentation; and concentrating, drying and pulverizing the fermented garlic. A natural seasoning using the odorless fermented garlic comprises: 51.69w% of the odorless fermented garlic, 2.72wt% of a yeast extract, 34.46wt% of a liquid obtained from enzymatic hydrolysis of fat-removed soybean, and 5.00wt% of soy sauce.

Description

Odorless fermented garlic, its manufacturing method and natural seasoning using the same {The odorless fermented garlic, the production method of it and the nature seasoning using the odorless fermented garlic}

The present invention comprises the steps of heat treating the peeled garlic; Grinding the heat treated garlic and then treating the enzyme to decompose the enzyme; Inoculating lactic acid bacteria to the enzymatically digested garlic to lactic acid fermentation; And it relates to a method for producing odorless fermented garlic consisting of the step of concentrating, drying, powdered fermented garlic and odorless fermented garlic produced thereby.

In addition, the present invention relates to a natural seasoning comprising 51.69% by weight of odorless fermented garlic, 2.72% by weight of yeast extract, 34.46% by weight of defatted soybean enzyme digestion, and 5.00% by weight of brewed soy sauce.

Reports on garlic's functionality have been increasing day by day, but the nature of garlic has not been easy to process and has been used in a very limited field, and its use has been quite limited. That is, garlic's strong odor and irritating taste make it difficult to use despite its excellent efficacy. In addition, allicin (Allicin) among the components of garlic has been known to be difficult to ferment by grinding garlic because it has an antibacterial effect, the fermentation is not progressed to turn brown and decay occurs.

Conventionally, the peeled garlic is extracted and filtered by sterilization and enzyme inactivation by steam pressure to remove only the smell of garlic while preserving nutrients useful to the human body (Korean Patent Publication No. 2004-3639). However, the prior art not only completely eliminates the smell of garlic but also does not solve the problem of bad breath after eating garlic.

In order to solve the above problems, the present invention facilitates the nutrient supply of carbon source and nitrogen source to the lactic acid bacteria in the early stage of fermentation to accelerate the fermentation, reducing the risk of microbial contamination and decomposing viscous polysaccharides to improve flow, sweetness, sourness, The purpose of the present invention is to provide an odorless fermented garlic, a method of preparing the same, and a natural seasoning using the same, to enhance the umami taste and to improve the taste, as well as to remove garlic odor after eating.

Heat-treated the peeled garlic to achieve the above object; Grinding the heat treated garlic and then treating the enzyme to decompose the enzyme; Inoculating the enzymatically digested garlic with lactic acid bacteria to ferment the lactic acid; And it provides a method for producing odorless fermented garlic consisting of the step of concentrating, drying, powdered the fermented garlic.

Preferably it provides a method for producing odorless fermented garlic further comprising the step of adding 60% by weight of purified water or 5% by weight of the malt extract in the amount of garlic in the enzymatic digestion step.

Also preferably, the step of enzymatic digestion provides a method for preparing odorless fermented garlic using saccharifying enzyme and protease.

Also preferably, the step of fermenting lactic acid provides a method for preparing odorless fermented garlic inoculating lactic acid bacteria 1 ~ 2 w / v% of the garlic liquid.

It also provides an odorless fermented garlic prepared by the above production method.

In addition, the present invention provides a natural seasoning comprising 51.69% by weight of odorless fermented garlic, 2.72% by weight of yeast extract, 34.46% by weight of defatted soybean enzyme digestion, and 5.00% by weight of brewed soy sauce.

Preferably natural seasonings, fish liver; Kelp extract; Kelp and shellfish extracts; Beef extract; Anchovy extract; And it provides a natural seasoning further comprising 6.13% by weight of any one selected from the group consisting of shiitake mushroom extract.

Garlic was not only difficult to ferment due to its antibacterial activity, but also deteriorated in quality due to discoloration (browning / greening) during fermentation. Provided is a salt-free pure garlic fermentation broth and powder production method that can inhibit discoloration and rot by inhibiting formation of a component that inhibits the activity by heat treatment and rapidly lowering the pH by rapidly increasing the initial fermentation rate. If lactic acid fermentation proceeds normally and PH is not lowered quickly, various bacteria are contaminated and rot and discoloration progress.

Therefore, in order to accelerate the growth of the initial lactic acid bacteria, the garlic liquid (a solution made by grinding heat-treated garlic and adding a certain amount of water) can be enzymatically decomposed so that sugars and proteins contained in it can be easily used as a nutrient source. After enzymatic digestion with glycosylase and protease, the lactic acid bacteria are inoculated to proceed with lactic fermentation. The advantage of the present invention through the enzymatic decomposition (glycosylation / protein) process is to facilitate the nutrition supply of carbon and nitrogen sources to the lactic acid bacteria in the early stage of fermentation to accelerate the fermentation to reduce the risk of microbial contamination and the flow of viscous polysaccharides is broken down Not only does it improve the sweetness, sourness, and umami by improving the taste, and most importantly, it can completely solve the garlic bad breath felt after eating, which has not been solved by the prior art.

Hereinafter, the method for producing the odorless fermented garlic of the present invention will be described in detail. The present invention is largely divided into three steps, the first step of the heat treatment step; The second step is an enzymatic step; The third step can be distinguished by the lactic acid fermentation step.

<Step 1>

In the heat treatment step, the garlic used is crushed after steaming the garlic for 30 minutes in order to prevent chemical changes occurring in the grinding step (30 minutes).

<Step 2>

In the enzymatic digestion step, add about 60% by weight of crushed garlic (or 5% by weight of malt extract), warm to 55 ° C, add enzyme to decompose sugar for 2-6 hours, and deactivate the enzyme at 95 ° C for 10 minutes. .

<Third step>

The lactic acid fermentation step is to cool the temperature of the garlic treatment solution to about 30 ℃ and inoculate the amount of lactic acid bacteria passaged in the amount corresponding to 1-2% (W / V) of the garlic treatment solution to proceed the lactic fermentation in a 32 ℃ constant temperature. .

Hereinafter, a preferred embodiment of the present invention will be described in detail.

First, compare the fermentation status of garlic according to whether or not the heat treatment of garlic.

Comparative Example 1

200 g of fresh garlic was crushed without heat treatment. 120 g of purified water was added to the ground garlic, and 4 g of lactic acid bacteria was inoculated. After the inoculation of lactic acid bacteria, lactic acid fermentation was performed in a thermostat at 32 ° C.

Comparative Example 2

200 g of fresh garlic was crushed without heat treatment. 120 g of purified water was added to the ground garlic, followed by fermentation in a 32 ° C thermostat.

Comparative Example 3

After grinding 200g of fresh garlic, heat treatment was performed for 30 minutes with steam. 120 g of purified water was added to the heat-treated garlic, and 4 g of lactic acid bacteria was inoculated. After the inoculation of lactic acid bacteria, lactic acid fermentation was performed in a thermostat at 32 ° C.

<Example 1>

200 g of fresh garlic was crushed after heat treatment for 30 minutes with steam. 120 g of purified water was added to the ground garlic, and 4 g of lactic acid bacteria was inoculated. After the inoculation of lactic acid bacteria, lactic acid fermentation was performed in a thermostat at 32 ° C.

 Table 1 Comparison of garlic pretreatment

Raw material name Input amount (g) Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Ground garlic 200 200 - - Heat treatment after grinding - - 200 - Grinding after heat treatment - - - 200 Purified water 120 120 120 120 Spawn 4 4 4 4 system 324 324 324 324

 [Table 2] Comparison of garlic heat treatment and the timing

Raw material name result Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 PH Early 6.08 6.13 5.95 5.89 20 hours 6.15 6.14 5.60 4.91 40 hours 6.10 6.15 5.25 4.85 60 hours - - - - result * Not fermented. * Severe discoloration. * Garlic and odor * Not fermented. * Severe discoloration * Garlic and odor * Fermentation is weak. * Discoloration. * Garlic and odor * Fermentation proceeds * Almost no discoloration * Good fermentation odor

As shown in Table 2, the ground garlic is inoculated with spawn seedling and the fermentation does not proceed even when fermented at a temperature suitable for fermentation (Comparative Example 1), and the fermentation does not proceed normally even if the raw garlic is ground and heated. Comparative Example 2). As the time is delayed before grinding the raw garlic, the fermentation does not proceed further. When garlic is ground, allin is changed to allicin by garlic's own enzyme allinase, and the allicin has antibacterial activity. In Example 1, fermentation proceeds well and there is almost no discoloration, but in order to prevent microbial contamination and use it as a seasoning, the initial publication should proceed quickly, and the later fermentation should proceed further to produce more organic acid.

Therefore, in order to proceed with the fermentation, it was concluded that the fermentation was performed by inactivating and grinding the enzyme that changes allin to allicin.

The fermentation experiments for the determination of hydrophilicity for odorless fermented garlic are compared.

In the hydrolysis determination experiment, the determination of the optimum hydrolysis amount for smoothly performing the experiments of the various controls.

<Comparative Example 4>

1000 g of fresh garlic was heat-treated with steam for 30 minutes and then ground. After adding 300 g of purified water, 20 g of the lactic acid bacterium was inoculated. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

Comparative Example 5

1000 g of fresh garlic was heat-treated with steam for 30 minutes and then ground. 450 g of purified water was added thereto, followed by inoculation of 20 g of lactic acid bacteria. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

Comparative Example 6

1000 g of fresh garlic was heat-treated with steam for 30 minutes and then ground. After adding 600 g of purified water, 20 g of the lactic acid bacteria was inoculated. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

Comparative Example 7

1000 g of fresh garlic was heat-treated with steam for 30 minutes and then ground. 300 g of purified water was added to the ground garlic, and 4.5 g of saccharase was added thereto, decomposed at 55 ° C. for 2 hours, and the enzyme was inactivated at 95 ° C. for 10 minutes. 20g of lactic acid bacteria were inoculated. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

<Comparative Example 8>

1000 g of fresh garlic was heat-treated with steam for 30 minutes and then ground. 450 g of purified water was added to the ground garlic, and 4.5 g of saccharase was added thereto, decomposed at 55 ° C. for 2 hours, and the enzyme was inactivated at 95 ° C. for 10 minutes. 20g of lactic acid bacteria were inoculated. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

<Example 2>

1000 g of fresh garlic was heat-treated with steam for 30 minutes and then ground. 600 g of purified water was added to the ground garlic, and 4.5 g of saccharase was added thereto, decomposed at 55 ° C. for 2 hours, and the enzyme was inactivated at 95 ° C. for 10 minutes. 20g of lactic acid bacteria were inoculated. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

 [Table 3] Compounding Amounts and Results of Glycosylated Enzymes and Purified Water

Raw material name Input amount (g) No glycosylation process Glycosylation Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Example 2 Increased Grinding Garlic 1000 1000 1000 1000 1000 1000 Glycosylating enzyme - - - 4.5 4.5 4.5 Purified water 300 450 600 300 450 600 Spawn 20 20 20 20 20 20 system 1320 1470 1620 1324.5 1474.5 1624.5 Fermentation status Bad Bad Good Good Good Good result * It is difficult to proceed with fermentation due to swelling up to 60% by weight or less of hydrolyzed garlic. * Fermentation condition is good even at 30% by weight of hydrolyzed garlic.

In Comparative Examples 4 to 6 in Table 3, the viscous polysaccharides are not decomposed, so that the fermentation is difficult to proceed due to the swelling even at 45% by weight of the amount of garlic. In Comparative Examples 7, 8, and Example 2, which proceeded with enzymatic degradation, fermentation was satisfactory, and even at 30 wt% or less, fermentation was not difficult. However, in order to compare with the control, the conditions of Comparative Example 6, that is, in the Comparative Examples 4 to 6, that is, 60% by weight of garlic will be added to the experiment.

Next, hydrolyze 60% by weight of garlic and compare the results according to saccharifying enzyme and protease.

Comparative Example 9

200 g of fresh garlic was crushed after heat treatment for 30 minutes with steam. 120 g of purified water was added thereto, followed by inoculation of 4 g of lactic acid bacteria. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

Comparative Example 10

200 g of fresh garlic was crushed after heat treatment for 30 minutes with steam. 120 g of purified water and 9 g of purified salt were added thereto, followed by inoculation of 4 g of lactic acid bacteria. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

Comparative Example 11

200 g of fresh garlic was crushed after heat treatment for 30 minutes with steam. 120 g of 5% by weight starch oil extract was added to the ground garlic, and then decomposed at 5 ° C. for 6 hours, and inactivated at 95 ° C. for 10 minutes. Thereafter, 4 g of lactic acid bacteria were inoculated. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

<Example 3>

200 g of fresh garlic was crushed after heat treatment for 30 minutes with steam. 120 g of purified water was added to the ground garlic, and 0.9 g of purified saccharase was added thereto, and then decomposed at 5 ° C. for 6 hours and deactivated at 95 ° C. for 10 minutes. Thereafter, 4 g of lactic acid bacteria were inoculated. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

<Example 4>

200 g of fresh garlic was crushed after heat treatment for 30 minutes with steam. 120 g of purified water was added to the ground garlic, and then 0.9 g of purified glycosylase and 0.4 g of purified protease were digested at 5 ° C. for 6 hours and deactivated at 95 ° C. for 10 minutes. Thereafter, 4 g of lactic acid bacteria were inoculated. Garlic inoculated with lactic acid bacteria was subjected to lactic acid fermentation in a thermostat at 32 ° C.

 [Table 4] Compounding amount

Raw material name Input amount (g) Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Example 3 Increased Grinding Garlic 200 200 200 200 200 Malt extract (5% by weight) - - 120 - - Glycosylating enzyme - - - 0.9 0.9 Protease - - - - 0.4 Refined salt - 9 - - - Purified water 120 120 - 120 120 Spawn 4 4 4 4 4 system 324 333 324 324.9 325.3

 [Table 5] Results according to glycosylase and protease

Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Example 3 pH Early 5.81 5.60 5.78 5.75 5.60 20 hours 4.96 4.87 4.46 4.35 4.42 40 hours 4.82 4.82 4.35 4.30 4.36 60 hours 4.77 5.38 4.30 4.26 4.32 Fermentation odor Good Good Good Good Good flavor Bad Bad Good Good Great Aesthetic power Bad Bad Good Good Great

As shown in Table 5, the fermentation proceeded as a whole, but it was shown to be inhibited by the purified salt in Comparative Example 10, and the sensory fermentation odor was good in both Comparative Examples 9 to 12 and Example 3, and the taste was obtained using glycosylase. Comparative Examples 11 and 12 and Example 3 are better than Comparative Examples 9 to 10 without the use of glycosylase, and Example 4 using the protease is the best. The rate of change of the initial PH was faster in both Comparative Examples 11 and 12 and Example 3 using the glycosylase and dropped to less than PH4.5 after 20 hours. As it falls, there is a possibility of contaminating germs, and it is difficult to obtain the desired quality because the fermentation is not sufficiently progressed after 60 hours. Therefore, the supply of nutrients is essential to accelerate the fermentation rate, but in order to promote the fermentation rate while maintaining only pure garlic ingredients, garlic must be broken down to accelerate the fermentation rate and to improve the strength. It is effective to break down the protein it contains.

Next, a natural seasoning is prepared by blending a natural thickening raw material capable of increasing a taste enhancing effect in the fermentation broth obtained in Example 3.

[Table 6] Reaction Raw Material Blending Amount

Raw material name Input amount (% by weight) Comparative Example 13 Comparative Example 14 Example 4 Comparative Example 15 Comparative Example 16 Comparative Example 17 Garlic fermentation solution (Example 3) 51.69 51.69 51.69 51.69 51.69 51.69 Yeast extract 2.72 2.72 2.72 2.72 2.72 2.72 Defatted soybean enzyme digestion 34.46 34.46 34.46 34.46 34.46 34.46 Brewed soy sauce 5.00 5.00 5.00 5.00 5.00 5.00 Liver 6.13 - - - - - Kelp Extract - 6.13 - - - - Kelp + Shellfish Extract - - 6.13 - - - Beef Extract - - - 6.13 - - Anchovy Extract - - - - 6.13 - Shiitake Mushroom Extract 6.13

 In Table 6, to evaluate the degree of improvement of the aesthetics of Comparative Examples 13 to 16 and Example 4, a sensory evaluation was performed on a professional researcher, and sodium-glutamate was used as a standard raw material to be compared, and the ranking was determined in the order of proximity. It was.

[Table 7] evaluation results

division Comparative Example 13 Comparative Example 14 Example 4 Comparative Example 15 Comparative Example 16 Comparative Example 17 ranking 5 2 One 3 4 6

 When the fermentation broth of the experiment is dried by various methods such as spray drying, vacuum drying, and freeze drying, a natural seasoning including pure natural fermented garlic powder can be obtained.

According to the present invention, the garlic odor is removed and the natural fermentation flavor and taste is highly preferred, so it can be applied to foods of various fields, and the function of garlic is enough to be ingested, and even after eating, the expression of garlic odor is completely absent. It is possible to provide a natural seasoning containing odorless fermented garlic, its manufacturing method and odorless fermented garlic that do not cause unpleasant occurrence.

Claims (7)

Heat treating the peeled garlic; Grinding the heat treated garlic and then treating the enzyme to decompose the enzyme; Inoculating lactic acid bacteria to the enzymatically digested garlic to lactic acid fermentation; And Concentrating, drying, and powdering the fermented garlic odorless fermented garlic manufacturing method characterized in that it comprises a step. The method of claim 1, The method of producing an odorless fermented garlic, characterized in that further comprising the step of adding 60% by weight of purified water or 5% by weight of malt extract in the step of enzymatic decomposition. The method according to claim 1 or 2 Decomposing the enzyme is a method for producing odorless fermented garlic, characterized in that using the glycosylating enzyme and protease. The method of claim 1, The step of fermenting lactic acid is a method of producing odorless fermented garlic, characterized in that the inoculation of lactic acid bacteria in the amount corresponding to 1 ~ 2 w / v% of the garlic liquid. Odorless fermented garlic prepared by the method of claim 1. 51. 69% by weight of odorless fermented garlic of claim 5, 2.72% by weight of yeast extract, 34.46% by weight of defatted soybean enzyme digestion, 5.00% by weight of brewed soy sauce. The method of claim 6, The natural seasoning, Liver liver; Kelp extract; Kelp and shellfish extracts; Beef extract; Anchovy extract; And 6.13% by weight of any one selected from the group consisting of shiitake mushroom extract.