KR101201852B1 - Fermented black garlic using vegetable lactic acid bacteria with yeast extract and mineral and a method thereof - Google Patents

Abstract

The present invention relates to a fermented black garlic containing yeast extract and minerals using vegetable lactic acid bacteria, and more specifically, (a) removing the outer skin of garlic and the inner skin of garlic from garlic; (b) crushing garlic in which the outer skin of garlic and the inner skin of garlic are removed; (c) adjusting the moisture so that the water of the crushed garlic becomes 65% to 75%; (d) sealing the moisture-controlled garlic in a sealed container; (e) aging the sealed garlic in a dryer at 60 ℃ ~ 90 ℃; (f) hydrolyzing 2 to 10 times the weight of the aged garlic to the aged garlic, and grinding to prepare black garlic solution; (g) sterilizing the black garlic solution at 80 ° C to 90 ° C; (h) adding yeast extract and mineral to the sterilized black garlic solution; (i) inoculating the vegetable lactic acid bacteria to the black garlic solution to which the yeast extract and the mineral are added, and then fermenting at 37 ° C. to 45 ° C .; (j) freezing the fermented black garlic solution at -68 ℃ ~ -80 ℃ vacuum drying; (k) pulverizing the dried fermented black garlic and relates to a method for producing a fermented black garlic containing yeast extract and mineral using a vegetable lactic acid bacteria, characterized in that it comprises a.
Through the present invention, it is possible to shorten the time required to prepare fermented black garlic using vegetable lactic acid bacteria, and further prepare fermented black garlic added with functional substances such as antioxidants, which are beneficial to various health, and make profits to garlic producing farms. As it greatly contributes to profitability improvement, the industrial availability is very good.

Description

Fermented black garlic using vegetable lactic acid bacteria with yeast extract and mineral and a method according to yeast extract and mineral containing vegetable lactic acid bacteria

The present invention relates to fermented black garlic, the fermented black garlic is characterized in that it contains a yeast extract and minerals using vegetable lactic acid bacteria.

Garlic (Allium sativum L.) is a perennial bulbous plant, belonging to the genus Lilium and Allium, and is one of the representative cultivated plants that have been grown for more than 5,000 years. Garlic has been used since it is effective in parasites, wounds, tumors, ulcers, headaches, etc., and general efficacy is known to be effective in atherosclerosis, hypertension, stroke, rejuvenation, nerve stabilization and stamina enhancement.

Despite these various and excellent effects, when garlic's main ingredient, allin, is broken down into allicin, a distinctive odor component of garlic, by an enzyme called allinase when tissue is crushed, it causes a poisonous odor. It is one of the reasons for avoiding food.

In addition, eating raw garlic as it may irritate the stomach and liver, rather may harm your health. Food's distinctive flavor can be lost or transformed under the influence of heat, light, air, pressure, etc. In particular, fragrance can be removed by heat.

In the case of garlic, the distinctive flavors of allicin and spicy taste are removed at temperatures above 70 ℃. Therefore, several types of garlic have been developed, such as how to steam and roast garlic. However, direct heating has a problem of destroying the components of vitamins, various minerals, and various amino acids that garlic has.

Therefore, a method of ripening garlic by dry heat, which is an indirect heating method, has been developed. Garlic aging by high temperature indirect heat eliminates the unpleasant smell and spicy taste peculiar to garlic, gives sweet taste, and increases bioavailability of amino acids.

Cosmetic composition containing a black garlic fermentation broth cultured using Bacillus microorganisms (Patent application 2006-0116341); Fermented ripening black garlic production method using an enzyme (Patent registration 10-0880268); Natural wild vinegar fermented black garlic, a method of manufacturing the same, and a health food containing the same (patent application 2006-0116341) and the like, but it is not a food or only to the extent of using an enzyme when aging raw garlic with black garlic, The technical idea is different.

As described in the background art, a method of ripening garlic by dry heat, which is an indirect heating method, has been continuously developed. However, the aging garlic by the high temperature indirect heat has a problem that the completion period of the ripening time, drying time, post-treatment time, etc. takes about 15 days or more in general.

Even if aged garlic is not treated, garlic has its own unique aroma, taste, and texture. Therefore, there was a problem that it is common to require a time of 15 days or more until the post-treatment.

On the other hand, the contents of self-maturation of black garlic have been proposed, but it is necessary to develop technology for the secondary fermentation using microorganisms.

That is, the present invention aims to shorten the time required to prepare fermented black garlic using vegetable lactic acid bacteria, and furthermore, to make fermented black garlic to which various functional substances beneficial to health are added.

The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems, and other technical subjects which are not mentioned can be clearly understood by those skilled in the art from the description of the present invention .

In order to solve the problems and problems of the prior art, the present invention includes the steps of (a) removing the outer skin of garlic and the inner skin of garlic from garlic; (b) crushing garlic in which the outer skin of garlic and the inner skin of garlic are removed; (c) adjusting the moisture so that the water of the crushed garlic becomes 65% to 75%; (d) sealing the moisture-controlled garlic in a sealed container; (e) aging the sealed garlic in a dryer at 60 ℃ ~ 90 ℃; (f) hydrolyzing 2 to 10 times the weight of the aged garlic to the aged garlic, and grinding to prepare black garlic solution; (g) sterilizing the black garlic solution at 80 ° C to 90 ° C; (h) adding yeast extract and mineral to the sterilized black garlic solution; (i) inoculating the vegetable lactic acid bacteria to the black garlic solution to which the yeast extract and the mineral are added, and then fermenting at 37 ° C. to 45 ° C .; (j) freezing the fermented black garlic solution at -68 ℃ ~ -80 ℃ vacuum drying; (k) crushing the dried fermented black garlic to powder the yeast extract and minerals using the phyto-lactic acid bacteria, characterized in that it comprises a; and provides a fermented black garlic prepared by the method do.

As described in the background art, a method of ripening garlic by dry heat, which is an indirect heating method, has been continuously developed. However, the aging garlic by the high temperature indirect heat has a problem that the completion period of the ripening time, drying time, post-treatment time, etc. takes about 15 days or more in general.

Even if aged garlic is not treated, garlic has its own unique aroma, taste, and texture. Therefore, there was a problem that it is common to require a time of 15 days or more until the post-treatment.

On the other hand, the contents of self-maturation of black garlic have been proposed, but it is necessary to develop technology for the secondary fermentation using microorganisms.

That is, the present invention aims to shorten the time required to prepare fermented black garlic using vegetable lactic acid bacteria, and furthermore, to make fermented black garlic to which various functional substances beneficial to health are added.

However, in the present invention, the time required for making black garlic and the time for fermentation are combined to allow a completion period of about 3 to 9 days. When fermented black garlic, that is, secondary fermentation, it does not need to be dried and post-processed, thereby greatly reducing the time required for completion.

In addition, it is possible to produce a product containing not only a variety of active ingredients of garlic, but also an effective production material of phyto-lactic acid bacteria and the functionality of phyto-lactic acid bacteria themselves.

Fermented black garlic prepared by the manufacturing method of the present invention contains the active ingredient of the existing black garlic and the black garlic including these components of the production material by the fermentation of plant lactic acid bacteria and the functionality of the lactic acid bacteria itself, these various functional ingredients It will be said that there is an advantageous effect to overcome the problems of the prior art to exhibit excellent efficacy.

1 is a graph showing the change in electron donating ability (EDA) of 70% EtOH extract of black garlic. The first bar graph shows the sample concentration is 20 mg / ml, the second bar graph shows the sample concentration is 10 mg / ml, the third bar graph shows the sample concentration is 5 mg / ml, and the fourth bar graph shows the sample concentration. It shows that the concentration of 1 mg / ml.
Figure 2 is a graph showing the reducing power (Reducing power) of 70% EtOH extract of black garlic. The first bar graph shows the sample concentration is 20 mg / ml, the second bar graph shows the sample concentration is 10 mg / ml, and the third bar graph shows the sample concentration is 1 mg / ml.
Figure 3 is a measurement of the total polyphenol content (Total polyphenol contents) of 70% EtOH extract of black garlic.
Figure 4 is the result of measuring the total flavonoid contents (Total flavonoid contents) of 70% EtOH extract of black garlic.
FIG. 5 is a graph illustrating anti-lipid peroxidation activities of lipids of 70% EtOH extract of black garlic.
6 is a graph showing the inhibitory activity against a-glucosidase of 70% EtOH extract of black garlic.
Figure 7 graphically shows the data (Immune effects of extracts from fermented black garlic) for measuring ATK-induced activity ( in vivo / in vitro ) of lymphocytes of 70% EtOH extract of black garlic. M1 is Black garlic control with Control, M2 is In whole black garlic inoculation with Inoculation, M3 is After peeling of black garlic and fermentation with Fermentation, M5 is After black garlic fermentation and freeze drying with FD.
8 is a graph showing the data for the ATK induced activity ( in vivo / in vitro ) measurement of lymphocytes of 70% EtOH extract of normal garlic.
9 relates to the scheme of autologous tumor-killing activity.

The present invention comprises the steps of (a) removing the outer skin of garlic and the inner skin of garlic from garlic; (b) crushing garlic in which the outer skin of garlic and the inner skin of garlic are removed; (c) adjusting the moisture so that the water of the crushed garlic becomes 65% to 75%; (d) sealing the moisture-controlled garlic in a sealed container; (e) aging the sealed garlic in a dryer at 60 ℃ ~ 90 ℃; (f) hydrolyzing 2 to 10 times the weight of the aged garlic to the aged garlic, and grinding to prepare black garlic solution; (g) sterilizing the black garlic solution at 80 ° C to 90 ° C; (h) adding yeast extract and mineral to the sterilized black garlic solution; (i) inoculating the vegetable lactic acid bacteria to the black garlic solution to which the yeast extract and the mineral are added, and then fermenting at 37 ° C. to 45 ° C .; (j) freezing the fermented black garlic solution at -68 ℃ ~ -80 ℃ vacuum drying; (k) pulverizing the dried fermented black garlic powder; and a method for producing a fermented black garlic containing yeast extract and mineral using a vegetable lactic acid bacterium, and the fermented black garlic prepared by the method will be.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Example 1 Preparation of Fermented Black Garlic Containing Yeast Extract and Mineral Using Vegetable Lactic Acid Bacteria

Garlic and garlic was completely removed from the garlic and then crushed. The moisture of the crushed garlic was sealed in a container after adjusting the moisture to 65% ~ 75%. The sealed garlic was aged in a dryer at 60 ° C ~ 90 ° C.

Next, the aged garlic was hydrolyzed 2 to 10 times compared to the weight of the aged garlic, and pulverized to prepare a black garlic solution, and then the black garlic solution was sterilized at 80 ° C. to 90 ° C. at high temperature.

After the yeast extract and the mineral were added to the sterilized black garlic solution, the lactic acid bacteria were inoculated into the yeast extract and the black garlic solution to which the mineral was added.

The yeast extract was used as a yeast extract sold by DSM of the Netherlands ( http://www.dsm.com / ).

The minerals are calcium (Ca), phosphorus (P), manganese (Mg), sulfur (S), sodium (Na), potassium (K), chlorine (Cl), iron (Fe), zinc (Zn), copper ( Cu), iodine (I), fluorine (F), selenium (Se), manganese (Mn), chromium (Cr) and molybdenum (Mo) may be any one or more selected from the group consisting of.

Next, after fermentation by lactic acid bacteria for 48 hours to 52 hours at 37 ℃ ~ 45 ℃, the fermented black garlic solution was frozen at -68 ℃ ~ -80 ℃ and vacuum dried.

The plant lactic acid bacteria are Lactobacillus fermentum JS (patent registration number 0435168, patent cycle number KCCM10499), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus delbruckii ( L. delbruckii), Lactobacillus casei ( L. casei, L. brevis, Leuconostoc mesenteroides, Pediococcus acidilactici and Streptococcus lactis It may be any one selected.

Then, the dried fermented black garlic was crushed and powdered to prepare a fermented black garlic containing yeast extract and mineral using plant lactic acid bacteria.

Example 2 Measurement of Lactic Acid Bacteria in Fermented Black Garlic Inoculated with Vegetable Lactic Acid Bacteria

The lactic acid bacteria number and pH of the fermented black garlic containing the yeast extract and minerals prepared by using the method of the plant lactic acid bacteria prepared in Example 1 are shown in Table 1 below.

Experimental Method:

1. Measurement of Lactic Acid Bacteria

(1) Plate Count Agar with Brom Cresol Purple

Yeast Extract 2.5g

Peptone 5.0g

Dextrose 1.0g

Tween 80 1.0g

L-Cysteine 0.1g

Agar 15.0 g

Dissolve the above components in 1,000 mL of distilled water to adjust the pH to 6.8-7.0, add BCP (Brom cresol purple) to 0.004-0.006% and sterilize at 121 for 15 minutes.

  (2) Sampling and preparation of test solution

    (A) As a general precaution, treat samples aseptically.

(B) Powdered specimens used in this experiment: After mixing the specimens well with sterile glass rods and sterile spatters, take a certain amount (10g) in a sterile container and mix it with 9 times sterile physiological saline solution (0.85%). Test solution is used.

  (3) dilution factor

(A) For the prepared test stock (10 ^-1 ), dilute the solution 10 times (10 ^-2 ), 100 times (10 ^-3 ), 1,000 times (10 ^-4 ) according to the expected bacterial count using sterile physiological saline solution. , 10,000 times (10 ^-5 ), 100,000 times (10 ^-6 ), etc.

  (4) measuring method

    (A) Take 1 ml of test solution and 1 ml of each dilution of each step aseptically in 2 or more sheets of sterile Petri dish (9-10cm in diameter, 1.5cm in height) and keep it at about 43-45. Dispense about 15mL of agar plate for BCP plated aseptic aseptically and rotate it gently while tilting it to the left and right while being careful not to attach it to the Petri dish lid.

    (B) Cooled and solidified Petri dishes are inverted and cultured for 1 to 3 days at 35 ° C-37 ° C. The yellow colony is measured as a colony of lactic acid bacteria.

    (C) In principle, the number of colonies shall be calculated by taking the plates from which 30 to 300 colonies are produced per petri dish.

(D) When 300 or more colonies occur on all plates, the average number of colonies within 1 cm ² is calculated by multiplying 65 by the average number of colonies within 1 cm ² according to the dense flat plate measurement method. do.

(E) Where only 30 colonies are obtained on the plate, the lowest dilution factor is measured.

2. The pH was measured in a pH meter (ORION 3STAR pH Benchtop, USA) after adding 90 mL of distilled water to a 10g sample of the final product and milled with a homogenizer.

sample
Item Lactic acid bacteria count (cfu / g) pH Fermented Black Garlic (F.D) Powder 1.3x10 ⁹ 4.94

Example 3 Electron donating ability (EDA) experiment

Experimental Method: Electron donating ability (EDA) of black garlic extract was measured by modifying the method of Shimada et al ., 1992. After dissolving DPPH 59.148 in 1 l of absolute methanol to prepare a 0.15 mM solution, the absorbance was measured by UV-visivle spectrophotometer at 517 nm with methanol as blank, and then the absorbance difference between the sample and the sample-free methanol was added. The electron donating ability was measured as a percentage (%) and calculated as follows.

EDA (%) = (1-absorbance value of sample / absorbance value of control) × 100

Experimental results: As a result of measuring the electron donating ability (EDA) of the 70% EtOH extract of black garlic showed that the electron donating activity increased as the concentration of the sample increases.

When the sample concentration was 20mg / ml, 10mg / ml, 5mg / ml, 1mg / ml, FD (freeze-dried sample after black garlic fermentation) was 82%, 70.5%, 38.9% and 9.0%, respectively. As a result (p <0.05), the electron donating ability was higher.

High electron donating ability means that there are many antioxidants.

Example 4 Reducing power measurement experiment

Experimental Method: Measured by modifying Oyaizu's method (1986). Black garlic extract was prepared by concentration, and then 100 was added, followed by 500 ml of 0.2M sodium phosphate buffer (pH 6.6) and 500 ml of 1% potassium ferricyanide, followed by pre-incubation for 20 minutes at 50 ℃, followed by 10% trichloroacetic acid (v / v) 500 ml of the supernatant obtained by centrifugation for 10 minutes after 2.5 ml was added, and 500 ml of distill water was added, and 100 ml of 1% ferric chloride was immediately measured at 700 nm. The reducing power of the sample was expressed as a value of absorbance.

Experimental Results: Reducing power of 70% EtOH extract of black garlic was measured. More specifically, the results of measuring the reducing power of reducing metal ions after adding black garlic are shown in FIG. 2.

Reducing power is related to anti-aging, and the reducing power tended to increase as the concentration of the sample was gradually increased. 0.87, 0.52 and 0.29, respectively, were found to be significantly higher than other methods (p <0.05).

Therefore, the fermented black garlic containing yeast extract and mineral using the plant lactic acid bacteria of the present invention is considered to have anti-aging function.

Example 5 Measurement of Total Polyphenol Contents

Experimental Method: The total polyphenol content of black garlic extract was Folin-Ciocalteau method (Singleton & Rossi, 1965). In other words, Folin-Ciocalteu Reagent 50 was added to the diluted sample, and after 3 minutes, 300 ml of 20% sodium carbonate (Na ₂ CO ₃ ) was added and stabilized for 15 minutes, followed by addition of 1 ml d H ₂ O, followed by UV-vis spectrophotometer. Absorbance at 725 nm was measured. From the standard dry weight curve prepared using gallic acid as a standard, phenolic compounds were oriented and expressed as GAE (Gallic Acid Equivalents).

Experimental Results: The total polyphenol content of 70% EtOH extract of black garlic was measured, and the result is shown in FIG. 3. The total polyphenol content of F.D. was 0.16 (GAE / g), which was significantly higher than other test groups (p <0.05).

Polyphenols are functional substances contained in various foods such as fruits, vegetables, and grains, and are attracting attention due to various biological activities such as antioxidant, anti-allergic, anti-cancer, and anti-inflammatory effects. In particular, oxidative stress caused by active oxygen is known to be linked to Alzheimer's, phenolic material is known to have an excellent antioxidant effect to protect against this oxidative stress.

Therefore, FD was considered to be the most functional such as antioxidant and anti-allergic.

Example 6 Measurement of Total Flavonoid Contents

Experimental Method: The total flavonoid content was measured by modifying the method of Moreno et al. (2000). 100 ml of 10% aluminum Nitrate reagent was added to 500 ml of the extract, mixed with 100 ml of 1M potassium acetate and 4.3 ml of 80% EtOH, and then stabilized at room temperature for 40 minutes. The absorbance was measured at 415 nm using a UV-vis spectrophotometer. . The results obtained through the experiments were shown as calibration curves by quantifying flavonoid compounds from standard calibration curves prepared using quercetin as a standard.

Experimental Results: The total flavonoid content of 70% EtOH extract of black garlic was measured, and the result is shown in FIG. 4. The total flavonoid content was 0.0043 (GAE / g), which was significantly higher than other test groups (p <0.05).

Flavonoids are yellow pigments widely distributed in foods and have a carbon skeleton structure in which two phenyl groups are bonded through a C ₃ chain. It is safe in acid, so the color becomes clearer, but in strong alkali, its structure changes to dark yellow or brown.

Flavonoids have been reported to have antimicrobial, anticancer, antiviral, antiallergic and anti-inflammatory activities, with little toxicity. In addition, as the fact that it inhibits the oxidation in vivo which causes all diseases is known that the interest in the development and utilization of flavonoid-based material is continuously increasing.

Therefore, FD was considered to be the most functional such as antioxidant and anti-allergic.

Example 7 Anti-lipid Peroxidation Activities

Experimental method: Antilipid peroxide value as lipid oxidative inhibitory activity was measured by ferric thiocyanate method (Inatani et al ., 1983). Samples were prepared at a concentration of 1 mg / ml. Take 20 ml of the sample, add 200 ml of 2.5% linoleic acid diluted in ethanol, 400 ml of 0.05M phosphate buffer (pH 7.0), and 380 ml of water in order. 50 ml of reaction solution, 75 ml of 2.85 ml of ethanol, 50 ml of 30% ammonium thiocyanate and 50 ml of 3.5% HCl-0.02M ferrous chloride were mixed at room temperature for 3 minutes, and the absorbance was measured at 500 nm. The sample-free fixture with water instead of the sample was used as a blank and repeated three times. Inhibition rate (%) of the control group was calculated as follows.

Linoleic acid inhibition (%) = (1-Sample OD / Blank OD) × 100

Sample OD: Absorbance of the experimental sample

Blank OD : Absorbance of the blank

Experimental Results: The lipid autooxidation inhibitory activity of 70% EtOH extract of black garlic was tested, and the results are shown in FIG. 5. There was no significant difference between control, inoculation, and fermentation, but FD showed a significantly higher (p <0.05) effect on the autooxidation inhibitory activity of lipids than the other groups.

Example 8 Antidiabetic Activity (A-glucosidase Inhibition Activity Assay) Experiment

Experimental method: The inhibitory activity against a-glucosidase was prepared by preparing a reaction solution as shown in Table 2 below.

Reactant (-) Control (μl) Sample (μl) Sample blank (μl) Sample 50 (Solvent) 50 50 Enzyme
(a-glucosidase) 50 50 50 Buffer (KPB) 50 50 50 Substrate (pNPG) 100 100 100
(DW) Na ₂ CO ₃ 750 750 750

When all reactions are completed, the resultant is measured by absorbance at 405nm and substituted into the following formula to calculate the resultant.

Inhibitory rate (%) = Control- (Sample-Sample Blank) / Control

The general inhibition rate for a-glucosidase is represented graphically, and the concentration at the time of 50% ACE (Angiotensin Comverting Enzyme) inhibition rate can be expressed as IC ₅₀ . To calculate the IC ₅₀ , calculate the inhibition rate at various concentrations and calculate the arithmetic equation between the concentration and the inhibition rate.

Experimental Results: Experiments on the inhibitory activity against a-glucosidase of 70% EtOH extract of black garlic were shown in FIG. 6.

IC ₅₀ value of FD (freeze-dried samples after black garlic fermentation) was 126.4 ± 2.3 mg / ml significantly (p <0.05) showed a high inhibitory activity.

Example 9 ATK Induction Activity of Lymphocytes ( in vivo / in vitro )

Experimental method: ATK (Autologous Tumor-Killing Activity) induction activity measurement measures the immunity of human body against various diseases including cancer, adult disease, etc. There are features to find. In addition, by introducing the latest test equipment, the individual's body immunity is measured accurately and the test data are quantified and graphed, so the specific level of human body's immunity can be grasped in detail. It can be seen.

This experiment was performed using ATK (Autologous Tumor-Killing Activity) inducing activity according to the method of FIG. 9 to measure immunity using lymphocytes, one of the white blood cells of blood, and to measure immunity against lactic acid bacteria fermented black garlic. It was.

ATK-induced activity was also affected by the use of foodstuffs and simultaneously measured responses to Picibanil (OK-432) and Interleukin 2 (IL-2). In the dosing test, the results of the measurement of the lactic acid bacteria fermented black garlic food material directly or indirectly to activate lymphocytes and to activate the entire immune system using the K562 strain of myeloid leukemia cancer cells are shown in FIG. 7.

As a result of the experiment in FIG. 7, when the blood type is A, the immunity of the Lactobacillus fermented black garlic food material was improved by 4% to 20% when compared to the immune system of the control group. In fermented black garlic, the immunity enhancing effect was about 20%. Therefore, it was possible to obtain a high immunity improvement effect on the vegetable lactic acid bacteria fermented black garlic food material as a whole.

In the case of Figure 8 shows the results of the immunity measurement using the normal garlic not fermented. The results shown in FIG. 8 were found to have no effect on enhancing human immunity. Therefore, as shown in FIG. 7, the results of the study on fermented black garlic using vegetable lactic acid bacteria showed that the human body had about 30% to 50% improvement in immunity as compared with general garlic.

On the basis of the embodiments with reference to the accompanying drawings it was described in detail. However, this is not intended to limit the scope of the present invention to this intended to illustrate the present invention, there are various equivalents that can replace them.

In addition, the terms or words used in the specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors should properly define the concept of terms in order to best explain their invention in the best way. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that it can.

In the case of garlic, direct heating to remove allicin and spicy taste, which are characteristic of garlic, destroys the components of vitamins, minerals, and amino acids of garlic. Methods of aging have been developed.

However, the aging garlic by the high temperature indirect heat has a problem that the completion period of the ripening time, drying time, post-treatment time, etc. takes about 15 days or more in general.

Therefore, the present invention can shorten the time required to prepare fermented black garlic using vegetable lactic acid bacteria, and furthermore, it is possible to manufacture fermented black garlic added with functional substances such as antioxidants, which are beneficial to various health. Can be.

In addition, it can be used in seasonings, additives, vinegar, etc., the main raw material of the fermented black garlic of the present invention can respond to various needs of consumers.

In addition, it is said that the industrial availability is very excellent because it promotes the development of processed garlic products in terms of economic value, further increasing the value added of garlic and generating profits and increasing profitability for garlic producing farmers.

Claims (4)

(a) removing the outer skin of garlic and the inner skin of garlic from garlic;
(b) crushing garlic in which the outer skin of garlic and the inner skin of garlic are removed;
(c) adjusting the moisture so that the water of the crushed garlic becomes 65% to 75%;
(d) sealing the moisture-controlled garlic in a sealed container;
(e) aging the sealed garlic in a dryer at 60 ℃ ~ 90 ℃;
(f) hydrolyzing 2 to 10 times the weight of the aged garlic to the aged garlic, and grinding to prepare black garlic solution;
(g) sterilizing the black garlic solution at 80 ° C to 90 ° C;
(h) Yeast extract and calcium (Ca), phosphorus (P), manganese (Mg), sulfur (S), sodium (Na), potassium (K), chlorine (Cl), iron (Fe) in the sterilized black garlic solution ), Zinc (Zn), copper (Cu), iodine (I), fluorine (F), selenium (Se), manganese (Mn), chromium (Cr) and molybdenum (Mo) Adding;
(i) inoculating the yeast extract and mineral-added black garlic solution with Lactobacillus fermentum JS (patent registration No. 0435168, patent cycle number KCCM10499), followed by fermentation at 37 ° C. to 45 ° C .;
(j) freezing the fermented black garlic solution at -68 ℃ ~ -80 ℃ vacuum drying;
(k) pulverizing the dried fermented black garlic powder; and a method for producing a fermented black garlic containing yeast extract and mineral using a vegetable lactic acid bacteria, characterized in that it comprises a.
delete delete Fermented black garlic containing yeast extract and minerals using the vegetable lactic acid bacteria prepared by the method of claim 1.

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