KR101173903B1 - Manufacturing method of garlic fermentation liquid - Google Patents

Abstract

PURPOSE: A producing method of garlic fermented enzyme liquid is provided to reduce the strong taste and flavor of fresh garlic for improving the palatability for users. CONSTITUTION: A producing method of garlic fermented enzyme liquid comprises the following steps: adding sugar and lactic acid bacteria strains into fresh garlic, and fermenting the mixture for 1-3 months at 20-30 deg C to obtain a fermented enzyme extract(S110); aging the fermented enzyme extract for 1-4 months at 30-38 deg C, for 3-6 months at 25-30 deg C, and finally at 18-25 deg C to obtain a garlic fermented enzyme extract(S120, S130, S140); mixing the sugar, the lactic acid bacteria strains, and a vegetable raw material mixture, and fermenting the mixture for 1-3 months at 20-3 deg C to obtain a second fermented enzyme extract(S210); and aging the second fermented enzyme extract for 1-4 months at 30-38 deg C, for 3-6 months at 25-30 deg C, and finally at 18-25 deg C to obtain a vegetable raw material mixture fermented enzyme extract(S220, S230, S240); and mixing 70-90wt% of garlic fermented enzyme extract, 10-30wt% of vegetable raw material mixture fermented enzyme extract(S150).

Description

Manufacturing method of garlic fermentation liquid

The present invention relates to a method for preparing a garlic fermentation enzyme solution, and more particularly, fermentation of garlic fermentation enzyme solution prepared using vegetable lactic acid bacteria and vegetable raw material mixtures (hereinafter, referred to as 'vegetable raw material mixture') such as vegetables, fruits and seaweeds. The present invention relates to a method for preparing a garlic fermented enzyme solution in which the enzyme solution is mixed at a predetermined ratio to improve taste and functionality.

The modern people's preference for health-oriented foods has increased their interest in various natural functional foods and demanded products that retained and enhanced their functionality. One of the representatives is fermented foods using microorganisms. Fermented foods are nutritionally and functionally superior to those not fermented. Alcohol and organic acids produced during fermentation inhibit food storage, quality improvement and growth of pathogens.

Lactic acid bacteria, acetic acid bacteria, and Bacillus subtilis are representative fermented food strains.In particular, lactic acid bacteria are lactic acid-producing bacteria that produce lactic acid. As an active agent (probiotics), it is a well-known health functional food material that has been found to have various disease prevention effects and physiological control effects, such as improving gastrointestinal function, inhibiting cholesterol absorption in the body, immune regulation, and increasing the absorption and utilization of nutrients. Organic acid, a fermentation by-product of lactic acid bacteria, has been reported to reduce blood lactic acid concentration during exercise, which is effective in preventing fatigue and relieving fatigue, and in preventing cell or vascular hardening and improving exercise ability. Enzymatic fermented beverages fermented using these lactic acid bacteria are known to have functions of digestive absorption, degradation and excretion, anti-inflammatory and antibacterial activity, blood purification, cell reactivation, and detoxification.

Plant extract fermented products are listed in the health functional foods as one of the 32 types of health functional foods, and generally fermented by adding microorganisms such as sugar or lactic acid bacteria to various vegetable raw materials. Plants contain various enzymes, and fermenting the plant extracts activates many enzymes, causing various biochemical reactions, which can convert the nutrients of the plant into a form that is easily digested and absorbed. It is expected that new physiological regulating functions can be expressed by them, and several products are currently manufactured and marketed.

Garlic is characterized by low water content and high sulfur compounds compared to other medicinal plants. Organic sulfur compounds, the main bioactive substance of garlic, provide garlic's unique aroma, and 99.5% of them contain cysteine, a sulfur-containing amino acid, and its content is 1.1-3.5%, which is about onion, apricot, and broccoli. Four times, about 90% of the research on garlic's efficacy is centered on sulfur compounds. Various functions due to sulfur compounds of garlic are representative of antibacterial activity, anticancer, antithrombogenicity, blood pressure lowering action, cholesterol lowering, anti-aging action and antioxidant function. Garlic is recognized as a phytochemical-rich food that has a representative antioxidant power, and is known to remove reactive oxygen species (ROS), inhibit lipid peroxide formation and LDL oxidation, and enhance antioxidant systems. In addition, garlic has been recognized for its sufficient utility as a natural functional substance that enhances the antioxidant enzyme system as well as a clear blood lipid lowering effect by reducing the oxidative stress caused by exercise.

In the case of garlic, most of them are distributed as raw materials or are ripened at high temperature with black garlic and are mainly used as simple processed products. Recently, unlike conventional black garlic, black garlic is aged using enzyme treatment and vegetable lactic acid bacteria, which is a method of preparing fermented black garlic using enzyme (registered patent 10-0880268), a method of preparing fermented garlic using natural fermenting enzyme (registered). Patent 10-1037367), fermented black garlic containing yeast extract and mineral using vegetable lactic acid bacteria and a method for preparing the same (Public Patent 10-2011-0125930), a method for producing black garlic concentrate using a high pressure reaction and enzyme treatment and a method for producing the same Secondary and tertiary processed foods for improving value added, such as black garlic concentrate (registered patent 10-1065160), have been developed.

In the prior art, black garlic is used instead of raw garlic as a raw material, because raw garlic has a strong antibacterial and antifungal activity, and thus, natural fermentation is difficult, and the fermentation is not easy due to the strong garlic flavor and taste. In addition, when fermented with black garlic as described above, there is an advantage that microorganisms can easily utilize sugars which are easily freed from black garlic, but raw garlic must be processed with black garlic, which consumes more time, cost, and effort. have.

The present invention has been devised to solve the above problems, in the present invention by reducing the time, cost and effort compared to when processed into black garlic by fermentation using raw garlic at the same time having the raw garlic when processed into black garlic It prevents the destruction of useful substances or deteriorates the functionality, and further enhances the functionality by increasing the newly produced useful substances by enzyme fermentation, and the strong taste and aroma of raw garlic is reduced, which increases the palatability of drinking. To provide a manufacturing method.

In addition, while retaining the nutrition and medicinal ingredients of garlic, in order to enhance the effect of the enzymes produced during fermentation aging process, by mixing a small amount of more than 30 kinds of vegetable raw materials by mixing a fermentation enzyme liquid fermented in a certain ratio, the palatability of garlic fermentation enzyme liquid To improve, and to provide a more enhanced fermentation enzyme liquid production method.

In order to achieve the above objects, according to the present invention, Lactococcus lactis KACC13877, Lactobacillus plantarum KACC11451, Lactobacillus casei KACC12413, Lactobacillus casei in raw garlic One or more strains selected from L. fermentum KACC11441 were added and fermented at 20 to 30 ° C. for 1 to 3 months, followed by extracting only fermented enzyme solution and aged at 30 to 38 ° C. for 1 to 4 months. To aged at 30 to 30 ℃ for 3 to 6 months and then aged at 18 to 25 ℃ to prepare a garlic fermentation enzyme solution; Grape, Pear, Plum, Kale, Pumpkin, Onion, Radish, Carrot, Cabbage, Buttercup, Lotus root, Potato, Sweet potato, Chestnut, Burdock, Leek, Ginger, Apple, Citrus, Wakame, Kelp, Blue sea, Kiwi, Shiitake, Taro After fermentation at 20 to 30 ℃ for 1 to 3 months by adding at least one strain selected from sugar and vegetable lactic acid to the vegetable raw material mixture selected from celery, wormwood, peaches, plums, jujube, eggplant, cucumber, hemp, paprika Extracting only the fermented enzyme solution and aged at 30 to 38 ° C. for 1 to 4 months, further aged at 25 to 30 ° C. for 3 to 6 months, and then further aged at 18 to 25 ° C. to prepare a vegetable raw material mixture fermented enzyme solution; And 70 to 90% by weight of the garlic fermentation enzyme solution and 10 to 30% by weight of the vegetable raw material mixture fermentation enzyme solution; may provide a method for producing a garlic fermentation enzyme solution.
In order to improve the functionality of the mixed fermentation enzyme solution, the fermented enzyme solution prepared by fermenting plum, cabbage, celery, and wormwood, respectively, is added two to three selected, and the added ratio is based on 100 parts by weight of the mixed fermentation enzyme solution It is preferable that they are 1-8 weight part, respectively.

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According to the present invention, unlike the general production, by using a vegetable lactic acid bacteria which is a fermentation strain in the process of preparing a fermentation enzyme solution can increase the secretion of enzymes by microorganisms.

Further, according to the present invention, when the fermentation enzyme solution is prepared using garlic, the off-flavor is removed so that the enzyme made during fermentation can be used simultaneously with the effect of garlic.

Further, according to the present invention, when the vegetable raw material mixture fermentation enzyme solution is mixed with garlic fermentation enzyme solution at a predetermined ratio, the fermentation enzyme solution with improved taste can be prepared.

In addition, according to the present invention it is possible to prepare a fermented enzyme solution with improved functionality by adding two to three kinds of fermented enzyme solution such as plum, cabbage, celery, wormwood, etc., to the fermented enzyme solution mixed at a predetermined ratio.

1 shows a manufacturing method according to an embodiment of the present invention.
Figure 2 shows the results of sensory evaluation of the fermented enzyme solution prepared according to an embodiment of the present invention.

Garlic fermentation enzyme liquid production method according to the present invention, the fermentation step (S110, S210), the fermentation step of adding sugar and fermentation strain to the vegetable raw material mixture, respectively, mixed with vegetable raw materials such as garlic and vegetables, fruit, seaweed Single fermentation step (S120, S220) to extract only the liquid phase from each of the fermented fermentation enzymes rough (S120, S220), the second stage of fermentation of the fermented enzyme solution after the fermentation 1 again at 25 to 30 ℃ (S130, S230) ), Aging step (S140, S240) for aging the fermented enzyme solution after the two stages of aging at low temperature 18 to 25 ℃ (S140, S240)), mixing the aged garlic fermentation enzyme solution and vegetable raw material mixture fermentation enzyme solution (S150), The addition of fermentation enzyme solution fermenting the plum, cabbage, celery, wormwood, respectively, is made up of steps 160 to add functionality.

In the garlic fermentation step (S110), first, the specialty garlic of Namhae-gun is washed in season, washed, put the washed garlic in a jar, and then add sugar to garlic 40-60% by weight, and add fermentation strain 1 ~ It is a step of fermentation at 20 to 30 ℃ room temperature for 3 months.

The fermented strains include plant extracts such as Lactococcus lactis KACC13877, Lactobacillus plantarum KACC11451, Lactobacillus casei KACC12413, and Lactobacillus fermentum (L. fermentum KACC11441). One or more strains resistant to the strain were selected and used.

The vegetable raw material mixture fermentation step (S210) is grape, pear, plum, kale, pumpkin, onion, radish, carrot, cabbage, buttercup, lotus root, potato, sweet potato, chestnut, burdock, leek, ginger, apple, mandarin, seaweed, Put more than 30 kinds of high-quality vegetables, fruits, seaweeds, etc., including kelp, green onion, kiwi, shiitake, taro, celery, mugwort, peach, plum, jujube, eggplant, cucumber, hemp and paprika, In consideration of the difference in moisture content of vegetable raw materials, sugar is added in 30 to 70% by weight.

The fermentation strains are one or more from the plant lactic acid bacteria Lactococcus lactis (KACC13877), Lactobacillus plantarum KACC11451, Lactobacillus casei KACC12413, Lactobacillus fermentum (L. fermentum KACC11441), etc. Strains were selected and used.

Next, the first stage of aging (S120, S220) is a process of extracting only fermented enzyme solution from garlic and vegetable raw material mixture for 1 to 4 months at 30 to 38 ℃. In the first stage of aging, when the moisture of the material is completely released by the osmotic action of sugar, only the liquid is extracted and the aging is carried out at 30 to 38 ° C. for about 1 to 4 months. Will increase.

The aging step 2 (S130, S230) is a process of aging the garlic fermentation enzyme solution and vegetable raw material mixture fermentation enzyme solution after the aging step 1 at 25 to 30 ℃ for 3 to 6 months. When the enzyme secretion is the maximum value by the two stages of aging, the fermentation is not fermented and the gas produced through the fermentation is completely discharged.

The aging step 3 (S140, S240) is a process of ripening the garlic fermentation enzyme solution and vegetable raw material mixture fermentation enzyme solution after the aging step 2 at a low temperature of 18 to 25 ℃. By aging at this low temperature, the aroma and taste inherent in the material is restored and it is easy to drink.

The mixing step (S150) is a process of mixing the garlic fermentation enzyme solution and the vegetable raw material mixture fermentation enzyme solution, which have undergone the three stages of aging, at a predetermined ratio. In order to prepare a product with improved taste and functionality, the fermented enzyme solution in the final state of drinking was mixed with the vegetable raw material mixture fermented enzyme solution in 10 to 30% by weight in 70 to 90% by weight of garlic fermented enzyme solution.

In addition, in order to improve the taste and functionality in the mixed fermentation enzyme solution prepared by the mixing step, plum, cabbage, celery, wormwood, etc., such as the garlic and vegetable raw material fermentation step, fermentation step 1, ripening step 2, ripening 3 Fermentation enzyme solution with improved functionality is prepared by selecting two to three fermentation enzyme solutions each made through the step. The fermented enzyme solution to be added is added within a range that does not impair the inherent taste of garlic fermented enzyme liquid, and each of them is mixed within 1 to 8 parts by weight based on 100 parts by weight of the mixed fermented enzyme liquid mixed with the fermented enzyme liquid of garlic and a vegetable raw material mixture. .

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples. The following examples are only intended to illustrate the present invention in more detail and are not intended to limit the present invention thereto.

Example 1 Fermented enzyme solution using garlic (hereinafter, denoted as "A")

Collect garlic and wash it, mix 50% by weight of garlic and 50% by weight of sugar, fermentation strain Lactococcus lactis KACC13877 and Lactobacillus plantarum KACC11451 and ferment for 2 months Only extract and primary aging for 2 months at 35 ℃. The first aged solution was further aged for two months at 28 ° C., and the second aged solution was aged three times at 20 ° C. at low temperature to prepare a garlic fermentation enzyme solution.

Example 2 Vegetable Raw Material Mixture Fermentation Enzyme Liquid (Hereinafter, denoted as "B")

After collecting and washing vegetable raw materials, grape, pear, plum, kale, and pumpkin are added in the same weight ratio, and the remaining onion, radish, carrot, cabbage, buttercup, lotus root, potato, sweet potato, chestnut, burdock, leek, ginger, apple Add a small amount of citrus, seaweed, seaweed, kelp, green onion, kiwi, shiitake mushroom, taro, celery, mugwort, peach, plum, jujube, eggplant, cucumber, hemp, and paprika, and then mix 60% by weight of sugar with 40% by weight of vegetable raw materials. Fermented strain Lactococcus lactis KACC13877, Lactobacillus plantarum KACC11451 is added to ferment for two months, and then only liquid phase is extracted and aged for two months at 35 ° C. The first aged solution was further aged for two months at 28 ° C., and the second aged solution was aged three times at 20 ° C. at low temperature to prepare a vegetable raw material mixture fermentation enzyme solution.

Example 3 Fermented enzyme solution mixed at a fixed ratio (hereinafter referred to as "C")

It was prepared by mixing the ratio of the garlic fermentation enzyme solution prepared in Examples 1 and 2 and the vegetable raw material mixture fermentation enzyme solution in a ratio of 7: 3, 8: 2, and 9: 1 by weight.

Example 4 Fermentation enzyme solution having increased functionality in mixed fermentation enzyme solution (hereinafter, denoted as "D")

7 parts by weight of wormwood fermentation enzyme solution and 3 parts by weight of plum were prepared in 100 parts by weight of the mixed solution prepared by mixing the garlic fermentation enzyme solution with the vegetable raw material mixture fermentation enzyme solution 8: 2 to prepare a fermentation enzyme solution with improved functionality.

Experimental Example 1 Total Sugar and Reducing Sugar Content According to Manufacturing Method

Total sugar was added 1 mL of 5% phenol and 5 mL of H ₂ SO ₄ to 1 mL of fermented enzyme solution, and after 30 minutes at room temperature, the absorbance was measured at 490 nm.Reducing sugar was 1% 3,5 in 1 mL of fermented enzyme solution. 3 mL of -dinitrosalicylic acid was added and the mixture was bathed in boiling water for 15 minutes and absorbance was measured at 570 nm. Total sugar was maltose and reducing sugar was quantified from the calibration curve prepared with glucose as standard. The results are shown in Table 1.

Total sugar and reducing sugar content according to preparation method (mg / 100g) A B C (7: 3) C (8: 2) C (9: 1) D A shrine 7552.6
± 291.7 9130.1
± 187.6 7913.2
± 262.3 8125.7
± 166.5 8640.8
± 160.8 12085.5
± 1263.2 Reducing sugar 1497.9
± 23.5 1475.0
± 20.7 1217.2
± 35.4 1432.6
± 27.3 1700.9
± 52.7 2238.1
± 106.6

The total sugar content was 7552.6 ± 291.7 mg / 100g in Example 1 and 9130.1 ± 187.6 mg / 100g in Example 2, and the total sugar content was about 1.2 times higher in Example 2 than in Example 1, 7913.2 ± 262.3 mg / 100g to 8640.8 ± 160.8 mg / 100g. In Example 4, 12085.5 ± 1263.2 mg / 100g showed a higher content than Examples 1, 2, and 3. The content of reducing sugars in Example 1 and Example 2 was similar to 1497.9 ± 23.5 mg / 100g and 1475.0 ± 20.7 mg / 100g, and when mixed, it was 1217.2 ± 35.4 ~ 1700.9 ± 52.7 mg / 100g. Indicated. In Example 4, the content of 2238.1 ± 106.6 mg / 100g was higher than that of Examples 1, 2, and 3.

Experimental Example 2 ABTS Radical Scavenging Activity According to Manufacturing Method

ABTS [2,2-azinobis- (3-ethylbenzo-thiazoline-6-sulphonate)] The radical scavenging activity was obtained by adding 7 mM ABTS solution with potassium persulfate to 2.4 mM according to Re et al. After reacting for a time, the radical scavenging activity was measured using an ABTS solution adjusted to distilled water to have an absorbance of 1.5 at 414 nm. 0.5 mL of sample solution for each concentration was added to 1 mL of ABTS solution, followed by reaction at room temperature for 5 minutes, and the absorbance was measured at 414 nm. The results are shown in Table 2.

ABTS radical scavenging activity (%) according to the preparation method A B C (7: 3) C (8: 2) C (9: 1) D 31.7 ± 0.5 28.5 ± 0.9 32.7 ± 1.2 36.6 ± 0.6 39.68 ± 2 78.2 ± 0.8

As a result of measuring the ABTS radical scavenging activity, the activity of 31.7 ± 0.5% in Example 1 and 28.5 ± 0.9% was observed in Example 2, but in Example 3 where 7-9: 1 ~ 3 was mixed, the activity was somewhat Increased. In Example 4, the fermented enzyme solution added showed 1.9 to 2.7 times higher activity than Example 1, Example 2, and Example 3.

Experimental Example 3 Peroxyl Radical Scavenging Activity According to Manufacturing Method

In order to investigate the antioxidant activity using the β-Carotene / linoleic acid system, the experiment was performed in the following order. 2 mg of β-carotene and 20 mL of chloroform were mixed to form a β-carotene chloroform solution, 400 mg of tween 40 was mixed with 40 mg linoleic acid, and then 3 mL of β-carotene chloroform solution was added to reduce the pressure under reduced pressure. Remove chloroform in. 100 mL of distilled water was added thereto and mixed well using a voltex mixer to prepare β-carotene linoleic acid solution. After mixing 40 μL of the diluted sample with 3 mL of β-carotene-linoleic acid solution, the absorbance of the β-carotene at 40 ° C. was measured at 470 nm for 40 minutes at a constant temperature spectrophotometer. The antioxidant activity coefficient (AAC) of the sample was expressed as% inhibition against degradation rate (dr) of β-carotene that is oxidized and destroyed. The control group was obtained by measuring the absorbance of the emulsion after adding only the solvent without a sample. The results are shown in Table 3.

Peroxyl radical scavenging activity (%) according to the preparation method A B C (7: 3) C (8: 2) C (9: 1) D 69.4 ± 1.5 56.2 ± 0.8 62.2 ± 1.2 63.2 ± 1.3 68.5 ± 1.4 92.4 ± 3.2

As a result of measuring the peroxyl radical scavenging activity, the activity was high in Example 1 as 69.4 ± 1.5% in Example 1, 56.2 ± 0.8% in Example 2, 62.2 ± 1.2 ~ 68.5 ± 1.4 in Example 3 mixed with this Showed a range of%. In Example 4, the activity was about 1.3 to 1.6 times higher than in Example 1, Example 2, and Example 3.

Experimental Example 4 Organic Acid Content According to Manufacturing Method

The organic acid content of the fermented enzyme solution was measured by ion chromatography (IC). The instrument used for the measurement was analyzed by ICS-2100 (Dionex, USA). The standard organic acid materials used in the experiment were 11 kinds (oxalic, Maleic, Tartaric, Citric, Malic, Glycolic, Formic, Latic, Acetic, Succinic, Fumaric) diluted with tertiary distilled water to produce 5, 10, 30 ppm. It was. The samples used in the experiment were diluted 50 times with 3rd distilled water and filtered using a 0.45 μm membrane filter and analyzed in IC. The results are shown in Table 4.

Organic acid content according to the manufacturing method (ppm) A B C (7: 3) C (8: 2) C (9: 1) D Oxalic acid 672.2 918.3 982.4 1244.6 982.5 781.8 Citric acid 569.9 206.0 438.7 532.8 478.9 3389.5 Malian 145.3 42.4 90.1 110.0 95.0 814.0 Glycolic acid 100.9 90.7 69.2 75.3 54.5 53.9 Formic acid 116.9 25.6 68.1 83.8 57.6 36.7 Lactic acid 23502.8 7400.1 19599.3 24295.1 22175.3 9275.6 Acetic acid 12138.6 2905.1 9685.1 12186.0 11051.1 4621.4 Succinic acid 317.1 430.4 238.9 223.0 75.8 368.5 Tartaric acid ND ¹⁾ ND ND ND ND 89.3 Sum 37,564.7 12018.6 31171.8 38750.6 34970.7 19430.7

1) ND: Not detected

Organic acids were analyzed in 8-9 out of 11 species. The total amount of organic acids according to the preparation method was 37563.7 ppm in Example 1, about 3.1 times higher than the total amount of Example 2 samples. In particular, the lactic acid content in Example 1 was 23502.8 ppm, which was about 3.1 times higher than that of Example 2, 7400.1, and the acetic acid content was about 4.2 times higher. In Example 3 mixed, the total amount was 38750.6 ppm higher than that of the other weight ratio at 8: 2. In Example 4, unlike Examples 1, 2 and 3, citric acid showed a large difference of 6 to 16 times, and only tartaric acid was detected as 89.3 ppm.

Experimental Example 5 Sensory Evaluation According to Manufacturing Method

The sensory test was performed with 30 well-trained panelists using a 7-point scoring system. The evaluation items were sweet, sour, arine, bitter, and overall palatability, and 7 points were highly preferred and 1 point was very low. The result is shown in FIG.

In the sensory evaluation results, Example 1 was slightly lower in palatability due to sour and aryn taste, and Example 2, unlike Example 1, was reduced in arine taste to increase palatability. In Example 3 mixed with a certain ratio in order to highlight the functionality of the garlic by mixing the disadvantages of Example 1 with Example 2, the overall preference is improved, but it was determined that the aryn taste remains somewhat by Example 1. In Example 4, in order to compensate for the shortcomings of Example 3, by adding some fermentation enzyme solution, the arin taste was reduced, resulting in the highest overall acceptability.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (6)

One or more of sugar and vegetable lactic acid bacteria Lactococcus lactis KACC13877, Lactobacillus plantarum KACC11451, Lactobacillus casei KACC12413, and Lactobacillus fermentum KACC11441 on fresh garlic After fermentation at 20 to 30 ℃ for 1 to 3 months by adding the selected strain, only fermented enzyme solution is extracted and aged at 30 to 38 ℃ for 1 to 4 months, and further aged at 25 to 30 ℃ for 3 to 6 months. Aging at 18-25 ° C. to produce garlic fermentation enzyme solution;
Grape, Pear, Plum, Kale, Pumpkin, Onion, Radish, Carrot, Cabbage, Buttercup, Lotus root, Potato, Sweet potato, Chestnut, Burdock, Leek, Ginger, Apple, Citrus, Wakame, Kelp, Blue sea, Kiwi, Shiitake, Taro After fermentation at 20 to 30 ℃ for 1 to 3 months by adding at least one strain selected from sugar and vegetable lactic acid to the vegetable raw material mixture selected from celery, wormwood, peaches, plums, jujube, eggplant, cucumber, hemp, paprika Extracting only the fermented enzyme solution and aged at 30 to 38 ° C. for 1 to 4 months, further aged at 25 to 30 ° C. for 3 to 6 months, and then further aged at 18 to 25 ° C. to prepare a vegetable raw material mixture fermented enzyme solution;
70 to 90% by weight of the garlic fermentation enzyme solution and 10 to 30% by weight of the vegetable raw material mixture fermentation enzyme solution; garlic fermentation enzyme solution production method comprising the. The method of claim 1,
In order to improve the functionality of the mixed fermentation enzyme solution, the fermented enzyme solution prepared by fermenting plum, cabbage, celery, and wormwood, respectively, is added two to three selected, and the added ratio is based on 100 parts by weight of the mixed fermentation enzyme solution Garlic fermentation enzyme liquid production method, characterized in that 1 to 8 parts by weight, respectively. delete delete delete delete

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