KR101673671B1 - Containing Soy Bio Aesthetics lactic acid fermented black garlic yogurt production materials - Google Patents

Abstract

The present invention relates to a fermented black garlic yogurt containing a soybean biotic lactobacillus producing material and a method for producing the fermented black garlic yogurt. More particularly, the present invention relates to a fermented black garlic yogurt containing soybean biotic lactobacillus- (Second fermentation) with lactic acid bacteria together with S-allyl cysteine, peptide and GABA, thereby producing black garlic yogurt and a black garlic yogurt prepared by this method.
According to the present invention, it is possible to easily produce black garlic yogurt having excellent flavor and excellent nutritional content. In particular, the black garlic yogurt of the present invention has an advantage that the content of S-allyl cysteine, peptide, and GABA is high and is more beneficial to health.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented black garlic yogurt containing soybean biotic lactic acid bacteria producing material and a method for producing the fermented black garlic yogurt production material.

The present invention relates to a fermented black garlic yogurt containing a soybean biotic lactobacillus producing material and a method for producing the fermented black garlic yogurt. More particularly, the present invention relates to a fermented black garlic yogurt containing soybean biotic lactobacillus- (Second fermentation) with lactic acid bacteria together with S-allyl cysteine, peptide and GABA, thereby producing black garlic yogurt and a black garlic yogurt prepared by this method.

Garlic contains a lot of organic sulfur compounds and it has been proved that it is effective for prevention and treatment of various diseases. There have been many studies to increase the amount of organic sulfur compounds by fermenting garlic and to increase the effect of garlic intake. One of these studies is the fermentation of garlic or black garlic with lactic acid bacteria.

Korean Patent No. 10-1174796 discloses a method for preparing yogurt by mixing lactic acid bacteria with water, skimmed milk, and glucose in black garlic, and in Korean Patent No. 10-1136834, A garlic fermented product prepared by inoculating a lactic acid bacterium with the addition of sugar, bokbunja powder, carrot juice and the like is disclosed in Korean Patent No. 10-1194011. Korean Patent No. 10-1194011 discloses a garlic fermented product prepared by inoculating a mixture of black garlic pulverized product and white garlic pulverized product with black garlic Korean Patent No. 10-0571496 discloses a method of aging the mixture of sugar, fructose, oligosaccharide and garlic in a ratio of 1.0: 1.5, and in Korean Patent No. 10-0825901 There is described a method for producing odorless garlic by enzymatically decomposing heat-treated garlic and inoculating lactic acid bacteria, and Korean Patent No. 10-1 020153 describes a method of fermenting garlic with Ryukono Stokes meencereroides seedling broth. In Korean Patent No. 10-1228552, lactic acid bacteria are inoculated in a medium containing soybean and garlic to remove the hot taste of garlic without heat treatment And Korean Patent No. 10-1201852 discloses a method of fermenting black garlic liquid, yeast extract, and minerals with lactic acid bacteria, and Korean Patent No. 10-0708802 discloses a method of fermenting garlic- Soybean, etc., is fermented and pulverized together with garlic to produce health-promoting garlic material. In Korean Patent No. 10-1091833, lactic acid bacteria are inoculated into garlic extract and a high content of S-allylcysteine is contained ≪ / RTI > is disclosed.

The above-mentioned patents disclose that garlic is removed by high temperature aging or microbial fermentation to facilitate the ingestion of garlic and increase the amount of useful sulfur compounds to enhance the effectiveness of garlic and to decompose components such as proteins contained in garlic, It is focused on making. Most of the garlic production methods are aged at a temperature of 50 ~ 80 ℃ for a short period of one week and for a long time for two months, and the pretreatment before aging and the treatment after aging are somewhat different in each manufacturing method. In addition, common to all of the patents related to the production of fermented black garlic, fermentation was carried out by inoculating microorganisms after producing black garlic. In other words, there is no known technology for inoculating microorganisms into garlic and then proceeding with high temperature aging and microbial fermentation simultaneously.

However, Geobacillus stearothermophilus among thermophilic microorganisms has a wide growth temperature range and can grow at a temperature of 50-80 ° C, which is the aging temperature of black garlic. In addition, when the bacterium secretes enzymes such as amylase, protease, and cellulase and inoculates into the process of producing the garlic, the garlic component is decomposed more than the black garlic produced without the microorganism, so that the garlic component can be decomposed have. As a result, the present inventors have found that, when fermenting (first fermentation) with Geobacillus stearothermophilus bacteria (first fermentation) and fermenting them with lactic acid bacteria together with soy milk (second fermentation) It has been confirmed that yogurt of black garlic containing a large amount of S-allyl cysteine, peptide, and GABA can be prepared from the fermented product of black garlic prepared by aging at a high temperature, thus completing the present invention.

Korean Patent No. 10-1174796 Korean Patent No. 10-1136834 Korean Patent No. 10-1194011 Korean Patent No. 10-0571496 Korean Patent No. 10-0825901 Korean Patent No. 10-1020153 Korean Patent No. 10-1228552 Korean Patent No. 10-1201852 Korean Patent No. 10-0708802 Korean Patent No. 10-1091833

Accordingly, it is a main object of the present invention to provide a method for producing black garlic yogurt containing a large amount of S-allylcysteine, peptide and GABA.

Another object of the present invention is to provide black garlic yogurt using the above-described method for producing black garlic yogurt.

According to one aspect of the invention, the present invention provides a process for the production of garlic comprising: a) grinding or grinding the peeled garlic; b) fermenting the ground or ground garlic with Geobacillus stearothermophillus to produce black garlic; c) mixing the black garlic and the soy milk to prepare a yogurt raw material; And d) inoculating the yogurt raw material with lactic acid bacteria and fermenting the yogurt raw material.

In the present invention, it is possible to induce fermentation by inoculating Geobacillus stearothermophilus by separately culturing it into a seed solution and then adding it to garlic. As the medium for the production of the bacterium, it is preferable to use a soybean digestion liquid medium. In addition, other kinds of mediums such as LB, Nutrient broth and the like which can be easily grown by the Geobacillus stearothermophilus can be used. The seed medium may be prepared by inoculating the above-mentioned medium with a strain of Geobacillus stearothermophilus and culturing the seedlings so that the concentration of the microbial cells is at least 1 × 10 ⁴ cfu / ml. The culture temperature is suitably from 50 to 75 캜. Outside this incubation temperature range, the growth of Geobacillus stearothermophilus can be significantly reduced. The culture time is preferably 20 to 30 hours. If the culture is performed for less than 20 hours, the growth of the bacteria is insufficient. If the culture time exceeds 30 hours, the growth of the bacteria may stop and the activity of the bacteria may decrease. The fermented broth obtained by inoculating the cultured strain of Geobacillus stearothermophilus with 1 to 3% (v / v) of garlic may be used to prepare black garlic suitable for the production of the yogurt of the present invention.

In the method of the present invention for producing yellowness of black garlic, it is preferable that the fermentation in step b) is performed at 50 to 75 ° C for 10 to 30 days. When the fermentation temperature is lower than 50 캜, the fermentation speed is significantly slowed. When the temperature exceeds 75 캜, the growth and metabolism activity of the fermenting bacteria Geobacillus stearothermophilus is significantly lowered, It may not happen. If fermentation is performed for less than 10 days, black garlic may not be sufficiently produced. If fermentation exceeds 30 days, not only does it take too much time, but also the smell of the manufactured black garlic becomes poor. According to the fermentation conditions, the taste and flavor of the finally produced black garlic yogurt, and the nutritional content of S-allylcysteine, peptide, and GABA can be increased.

In the method of the present invention for producing yellowness of black garlic, the soymilk may be prepared by grinding soybeans called water or by dissolving soy protein isolate in water. Preferably, soy milk made by grinding soy bean and water at a weight ratio of 1: 4 to 1: 19 is used for the quality of yogurt produced.

In the method of manufacturing black garlic yogurt according to the present invention, in the step c), the black garlic is mixed with 2 to 15% by weight of the solid content (dried state) of the yogurt raw material in the black garlic, and the soy milk is mixed with the yoghurt raw material 5 to 9% by weight. For example, when the solid content of black garlic is 50% by weight, the black garlic is mixed with 4 to 30% by weight of the yogurt raw material. When the solid content of soy milk is 10% by weight, the soy milk is mixed with 60 to 80% The above conditions can be satisfied. The solid content of black garlic or soy milk can be controlled by using drying means or adding water. It is more preferable that the solid content in the soybean milk is 6 to 8% by weight of the yogurt raw material so that the solid content in the black garlic is 5 to 10% by weight of the yogurt raw material. If the amount of the black garlic is less than the above range, the contribution to the improvement of the nutritional content of the yogurt is small, and if the excessive amount of the black garlic is used, the flavor of the yogurt can be remarkably lowered.

In the method of the present invention for producing yellowness of black garlic, in addition to the black garlic and the soy milk, the sugar, such as glucose, sugar, and fructose, or an additive which can be added to the conventional yogurt such as dietary fiber may be further added. The addition of saccharides may result in the growth of lactic acid bacteria and the metabolic activation effect. In this case, the saccharide is preferably added in an amount of 2 to 10% by weight of the yogurt raw material. If the added amount of the saccharide is too small, the effect as described above is insignificant. If too much amount of the saccharide is added, the acid production by the lactic acid bacteria becomes too much, and the flavor of the finally prepared black garlic yogurt can be significantly lowered. The dietary fiber is used for a certain part of the lactic acid bacteria to facilitate fermentation and the remainder can remain in the yogurt to help the intestinal health. For this effect, it is preferable to use the water-soluble dietary fiber. %.

In the method for producing black garlic yogurt according to the present invention, the lactic acid bacteria may be selected from the group consisting of Lactobacillus plantarum , Leuconostoc citreum , Leuconostoc mesenteroides , Lactobacillus acidophilus , and Lactobacillus bulgaricus . In addition, other types of lactic acid bacteria used in conventional yogurt production may be used.

In the present invention, fermentation can be induced by inoculating the above-mentioned lactic acid bacteria separately by culturing them into a seed solution and then adding them to the yogurt raw material. As the medium for the production of the lactic acid bacterial strain, it is preferable to use the MRS medium, and in addition, other types of medium which can be easily grown by the lactic acid bacteria can be used. A lactic acid bacterium is inoculated on the above-mentioned medium and cultured to produce a seed solution. At this time, the culture conditions can be changed depending on the respective lactic acid bacteria, but if the culture is usually carried out at 30 to 45 ° C, a seed culture having a state suitable for producing yogurt of the present invention can be prepared.

In the method of the present invention for producing yellowness of black garlic, it is preferable that the fermentation in the step (d) is carried out at 20 to 45 ° C for 20 to 45 hours. When the fermentation is carried out at a temperature lower than 20 ° C, the fermentation rate of the fermented lactic acid bacteria is significantly slowed. If the fermentation temperature exceeds 45 ° C, the fermentation of the fermented lactic acid bacteria may be insufficient. If the fermentation is performed for less than 20 hours, the fermentation will not occur sufficiently, and the quality of yogurt may be significantly lowered. If the fermentation exceeds 45 hours, fermentation products of lactic acid bacteria, especially organic acids may be excessively produced and the flavor of yogurt may be significantly lowered.

According to another aspect of the present invention, there is provided a black garlic yogurt having excellent taste and flavor such as S-allyl cysteine, peptide and GABA produced by the above production method. According to the present invention, when yogurts were produced using black garlic fermented with Geobacillus stearothermolyticus, the content of S-allylcysteine, peptides and GABA Yogurt with high content can be produced because it is presumed that the enzymes secreted by Geobacillus stearothermophilus cause the biochemical action of the components of garlic and soy milk.

According to the present invention, it is possible to easily produce black garlic yogurt having excellent flavor and excellent nutritional content. In particular, the black garlic yogurt of the present invention has an advantage that the content of S-allyl cysteine, peptide, and GABA is high and is more beneficial to health.

1 is a block diagram showing an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1. Sterilization of garlic

The garlic was peeled, mixed with a mixer, and sterilized by heating at 100 DEG C for 40 minutes.

Example 2. Preparation of seed solution

Tryptic Soy Broth (Difco) was sterilized at 121 ° C for 15 minutes and cooled to 55 ° C. Then, Geobacillus stearothermophilus (KCTC 2107) was added to a concentration of 1 × 10 ⁴ cfu / ml After inoculation, the cells were cultured at 55 DEG C for 20 hours to prepare a seed solution.

Five MRS media were prepared and sterilized at 121 ° C for 15 minutes and then cooled to 30 ° C. After that, Lactobacillus plantarum (KCTC 3105), Leuconostoc citreum (KCTC 3721), and Lukono Stock mesen steroid's (Leuconostoc mesenteroides; KCTC 3718), Lactobacillus eksi also required Ruth (Lactobacillus acidophilus; KCTC 3140), Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus; KCTC 3635) to 1 × 10 ⁴ inoculated to a concentration of cfu / ㎖ And then cultured at 30 DEG C for 20 hours to prepare each lactic acid bacterial suspension.

Example  3. Black garlic  Manufacture of yogurt

The seeds of sterilized Geobacillus stearothermophilus prepared in Example 2 were added to the sterilized garlic in Example 1 at 2% (v / v) and fermented at 60 ° C for 20 days to prepare black garlic 3-1).

20% by weight of black garlic (about 50% of solid content) prepared by fermentation, 75% by weight of soymilk (soy bean was made into 10% solids by water and then ground), 2% by weight of glucose, 2% by weight of fructose, 1% by weight, and the mixture was sterilized at 121 DEG C for 25 minutes and then cooled to 35 DEG C to prepare a yogurt raw material. To the resulting mixture was added 2% (v / v) of the lactic acid bacterial strain prepared in Example 2, 35 hours fermentation was carried out to produce black garlic yogurt (Examples 3-2-1 to 3-2-5).

Comparative Example 1. Preparation of black garlic yogurt using black garlic prepared by simple high temperature treatment

Garlic was prepared in the same manner as in Example 3 except that the fermentation with Geobacillus stearo thermilfus was not carried out (only garlic was removed, the mixture was heated in a mixer for 40 minutes at a temperature of 60 ° C For 20 days) (Comparative Example 1-1). The thus prepared black garlic was used to prepare black garlic yogurt in the same manner as in Example 3 (Comparative Examples 1-2-1 to 1-2-5).

Comparative Example 2. Preparation of garlic yogurt

Garlic was sterilized in the same manner as in Example 1, and garlic yogurt was prepared in the same manner as in Example 3 by omitting the process of producing garlic. A mixture of 20% by weight of sterilized garlic, 75% by weight of soybean milk (10% of solid content), 2% by weight of glucose, 2% by weight of fructose and 1% by weight of chicory dietary fiber, sterilized at 121 DEG C for 25 minutes, And fermentation was carried out (Comparative Examples 2-1 to 2-5).

Yes Yogurt fermented material (garlic) Yogurt-producing inoculum A B C D E Example 3-1

Black garlic made by primary fermentation by Geobacillus - - - - - Example 3-2-1 ○ - - - - Example 3-2-2 - ○ - - - Example 3-2-3 - - ○ - - Example 3-2-4 - - - ○ - Example 3-2-5 - - - - ○ Comparative Example 1-1

Black garlic made with simple high temperature treatment - - - - - Comparative Example 1-2-1 ○ - - - - Comparative Example 1-2-2 - ○ - - - Comparative Example 1-2-3 - - ○ - - Comparative Example 1-2-4 - - - ○ - Comparative Example 1-2-5 - - - - ○ Comparative Example 2-1

White garlic ○ - - - - Comparative Example 2-2 - ○ - - - Comparative Example 2-3 - - ○ - - Comparative Example 2-4 - - - ○ - Comparative Example 2-5 - - - - ○

A: Lactobacillus plantarum, B: Ryukonosu stearate, C: Ryukono stomachensenteroids, D: Lactobacillus axillifolia, E: Lactobacillus bulgaricus.

Experimental Example 1. Sensory Evaluation of Yogurt

The taste and flavor of each yogurt prepared in Example 3, Comparative Example 1 and Comparative Example 2 were compared.

A total of 20 persons were selected for the sensory test, and the score of taste, aroma, and feeling of comfort after drinking were combined and rated as 10 out of 10. As a result, fermentation was carried out by using Geobacillus stearo thermilpillus in primary fermentation, and lactobacillus fermentation was performed by secondary fermentation. The difference in the lactic acid bacteria of the secondary fermentation was not significant in the above-mentioned combination. These combinations (Examples 3-2-1 to 3-2-5) were prepared in the same manner as in Example 1 except that in case of producing black garlic without the inoculation of Geobacillus and fermenting lactic acid bacteria (Comparative Example 1) and sterilizing garlic, Taste and flavor were better than yogurt (Comparative Example 2) which was made only after lactic acid fermentation (Table 2).

yogurt flavor incense The yoghurt of Example 3-2-1 9.3 9.4 The yoghurt of Example 3-2-2 8.9 8.9 The yoghurt of Example 3-2-3 9.2 9.4 The yoghurt of Example 3-2-4 8.6 8.1 The yoghurt of Example 3-2-5 8.5 8.0 The yogurt of Comparative Example 1-2-1 5.5 5.7 The yogurt of Comparative Example 1-2-2 5.0 6.0 The yogurt of Comparative Example 1-2-3 5.4 5.8 The yogurt of Comparative Example 1-2-4 6.0 5.7 The yogurt of Comparative Example 1-2-5 6.2 5.9 The yogurt of Comparative Example 2-1 6.9 7.0 The yogurt of Comparative Example 2-2 6.5 7.6 The yogurt of Comparative Example 2-3 6.2 6.8 The yogurt of Comparative Example 2-4 6.0 6.8 The yogurt of Comparative Example 2-5 6.9 6.5 [1 (poor) ↔ 10 (good)]

Experimental Example 2. Measurement of SAC (S-allylcysteine) content

To analyze the content of S-allylcysteine in each yogurt, the sample was dried and pulverized into a powder, and 100 g of 80% methanol aqueous solution containing 0.05% formic acid was added to 1 g of the powder. The mixture was stirred at room temperature for 60 minutes, High-performance liquid chromatography (HPLC) analysis was performed on the supernatant obtained by centrifugation at 4,000 rpm for 20 minutes (Drug metabolism and Disposition, vol. 30, page 101137-1142, Arnault et al., J. chromatogr. 991 (1), 69-75, 2003). Here, HPLC was analyzed at 210 nm using Sihmadzu 20A. The column was μ-Bondapak C18 (300 × 3.9) and the column temperature was fixed at 30 ° C. The solvent composition was A: 20 mM sodium dihydrogenphosphate + 10 mM heptanesulfonic acid, B: Acetonitrile + 10 mM heptanesulfonic acid, and the solvent gradient was 0.3 mL / min. S-allylcysteine content of yogurt of Example 3 and Comparative Examples 1 and 2 was analyzed and is shown in Table 3.

Specimen S-allylcysteine Example 3-1 493 ug / g Example 3-2-1 Yogurt 628 ug / g Example 3-2-2 Yogurt 630 ug / g Example 3-2-3 Yogurt 653 ug / g Example 3-2-4 Yogurt 605 / / g Example 3-2-5 Yogurt 616 ug / g Comparative Example 1-1 316 ug / g Comparative Example 1-2-1 Yogurt 423 ug / g Comparative Example 1-2-2 Yogurt 427 ug / g Comparative Example 1-2-3 Yogurt 432 ug / g Comparative Example 1-2-4 Yogurt 419 [mu] g / g Comparative Example 1-2-5 Yogurt 427 ug / g Comparative Example 2-1 Yogurt 225 / / g Comparative Example 2-2 Yogurt 215 μg / g Comparative Example 2-3 Yogurt 230 [mu] g / g Comparative Example 2-4 Yogurt 224 ug / g Comparative Example 2-5 Yogurt 215 μg / g

※ Unit: ㎍ / g (dry weight).

The content of S-allylcysteine was higher than that of fermented black garlic and garlic. S-allylcysteine is a sulfur compound contained in garlic, which has antioxidant, anti-cancer and inhibitory action on cholesterol formation.

Experimental Example 3. Analysis of molecular weight distribution of protein

The molecular weight distribution of the proteins contained in the yogurt of the present invention was analyzed using gel permeation chromatography. At this time, the standard molecular weight of the protein is Thyroglobulin (670 kDa), Bovine gamma-globulin (158 kDa), Chicken ovalbumin (44 kDa), Equine myoglobin (Bio-Rad Laboratories, Hercules, USA) containing gelatin, 17 kDa, and vitamin B12 (Vitamin B12, 1.35 kDa) was used. The column was a GPC column, Bio- sil-SEC-125 (7.5 x 300 mm, Bio-rad Co. Hercules, USA). The mobile phase used was 0.05 M sodium phosphate buffer (pH 6.8) containing 0.15 M NaCl. The molecular weight distribution was obtained by calculating the chromatogram of the standard material and calculating the peak area by the following equation (Borneo R, Khan K. Quantification by size-exclusion HPLC, Cereal Chem. 76 (5): 711-717, (1999)). The results are shown in Table 4.

[formula]

log MW = 15.154 - 1.785t

(r = 0.9595; MW = molecular weight of STFS; t = retention time)

[GPC conditions for molecular weight distribution analysis]

Instrument: Waters 510 HPLC pump

Detector: Waters 486 Tunable absorbance detector (Wavelength: 280nm)

Data module: Water 746

Column: Bio-sil SEC-125 column, 7.8 x 300 mm

Eluent: 0.05 M sodium phosphate buffer (pH 6.8) with 0.15 M NaCl

Injection volume: 10 μl

Flow rate: 1.0 ml / min

Run time: 15 - 17 min

Molecular weight distribution of protein Molecular Weight
(Molecular Weight) Distribution Example
3-2-1 Example
3-2-3 Comparative Example
1-2-1 Comparative Example
1-2-3 Comparative Example
2-1 Comparative Example
2-3 > 30 kDa 10.5% 10.1% 49.7% 48.6% 54.0% 55.2% 10-30 kDa 16.3% 15.9% 18.4% 19.8% 20.3% 17.5% 3-10 kDa 23.1% 22.8% 19.7% 18.5% 16.4% 17.8% 1-3 kDa 24.3% 25.6% 3.4% 3.9% 2.6% 4.1% 0.5-1 kDa 12.6% 13.1% 5.8% 6.5% 4.2% 2.8% ≪ 0.5 kDa 13.2% 12.5% 3.0% 2.7% 2.5% 2.6% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%

As shown in Table 4, the yogurt of the present invention (Example 3-2-1) has a much higher content of peptide in the protein than the comparative example. That is, the proportion of peptides having a molecular weight of 10 kDa or less was 31.9% in Comparative Example 1-2-1, 25.7% in Comparative Example 2-1, and 73.2% in Example 3-2-1. Peptides are polymers in which many kinds of amino acids form a polymer by peptide bonds, and generally have 2-50 amino acids and have a molecular weight of 10 kDa or less. When the protein is ingested, the protein is degraded from the gastrointestinal tract into peptides and then decomposed into amino acids and absorbed into the body. Therefore, the higher the ratio of the peptide to the protein to be ingested, the easier digestion and absorption will be during ingestion. Among these, low molecular soybean peptides having a molecular weight of 1 kDa or less are more readily absorbed than proteins or amino acids, and digestion is completed within 20 minutes after ingestion. The reason that peptides are more rapidly absorbed than amino acids is because the free amino acids are absorbed one by one in the absorption of free amino acids, while the peptides are absorbed all at once.

Experimental Example 4. Measurement of content of Gabba

GABA (GABA) was quantitatively analyzed using HPLC. The HPLC apparatus used for the analysis and the analysis conditions are as follows.

Column: Cosmosil ₅ C ₁₈ -AR-II (4.6 x 250 mm, Waters, Ireland)

Detector: Uv-Vis Waters 486 (Wavelength: 254 nm)

Eluent: A: 1.4 mM Sodium acetate / 0.1% Triethylamine / 6% Acetonitrile, B: 60% Acetonitrile

GABA content (content per 100 g) yogurt GABA (GABA) Example 3-2-1 Yogurt 18.0 mg Example 3-2-2 Yogurt 16.5 mg Example 3-2-3 Yogurt 17.0 mg Example 3-2-4 Yogurt 14.8 mg Example 3-2-5 Yogurt 15.2 mg  Comparative Example 1-2-1 Yogurt 7.0 mg  Comparative Example 1-2-2 Yogurt 6.8 mg  Comparative Example 1-2-3 Yogurt 5.2 mg  Comparative Example 1-2-4 Yogurt 4.9 mg  Comparative Example 1-2-5 Yogurt 5.4 mg Comparative Example 2-1 Yogurt 6.7 mg Comparative Example 2-2 Yogurt 5.9 mg Comparative Example 2-3 Yogurt 4.8 mg Comparative Example 2-4 Yogurt 3.9 mg Comparative Example 2-5 Yogurt 4.3 mg

As a result, the content of Gabba was significantly higher than that of fermented with lactic acid bacterium supplemented with normal black garlic or garlic.

Claims (7)

a) crushing or grinding the peeled garlic;
b) fermenting the ground or ground garlic with Geobacillus stearothermophillus to produce black garlic;
c) mixing the black garlic and the soy milk to prepare a yogurt raw material; And
d) inoculating the yoghurt raw material with lactic acid bacteria and fermenting the yogurt raw material. The method according to claim 1,
Wherein the fermentation in step b) is carried out at 50 to 75 ° C for 10 to 30 days. The method according to claim 1,
Wherein the step (c) comprises mixing the black garlic so that the solid content in the black garlic is 2 to 15% by weight of the yoghurt raw material, and the soy milk is mixed so that the solid content in the soy milk is 5 to 9% by weight of the yogurt raw material. Gt; The method according to claim 1,
Wherein the step c) further comprises adding a saccharide or a water-soluble dietary fiber to the yogurt raw material. The method according to claim 1,
The lactic acid bacteria are Lactobacillus plan tarum (Lactobacillus plantarum), flow Pocono stock sheet reum (Leuconostoc citreum), flow Pocono stock mesen steroid's (Leuconostoc mesenteroides), Lactobacillus eksi also required Ruth (Lactobacillus acidophilus), Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus ). < / RTI > The method according to claim 1,
Wherein the fermentation in step d) is carried out at 20 to 45 ° C for 20 to 45 hours. 6. A black garlic yogurt produced by the method of any one of claims 1 to 6.

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