KR101728243B1 - Method for manufacturing of a whole bulb of garlic using lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for manufacturing a lactic acid-fermented whole bulb of garlic. According to the present invention, rice bran dough obtained by mixing of milk with rice bran is sterilized and mixed with lactobacillus and the mixture is kneaded for fermented composition dough to be obtained. Whole-root garlic is put into the fermented composition dough and then it is fermented and half-dried. As a result, active garlic ingredients do not flow out, bioactive substances and digestibility are enhanced through physiological functions of microorganisms that are nutritionally useful, the spicy taste of garlic can be removed, and active rice bran ingredients can be taken in. The present invention includes: a first step of making the rice bran dough by uniformly mixing the rice bran with the milk and then kneading the mixture; a second step of steaming and sterilizing the rice bran dough; a third step of making the fermented composition dough by mixing lactic acid-fermented milk with the rice bran dough steamed and sterilized in the second step and then kneading the mixture; a fourth step of fermenting the fermented composition dough obtained in the third step with garlic; and a fifth step of acquiring only the fermented garlic from the fermented composition and then half-drying it.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing lactic acid bacteria,

The present invention relates to a method for sterilization of rice gruel produced by mixing rice gruel and milk, mixing lactic acid bacteria, kneading and kneading the garlic into a fermented composition, To a physiological activity of a microorganism useful as a microorganism, and to a method for producing lactic acid bacteria fermented with garlic, which can enhance the digestibility and remove the pungent taste unique to garlic and simultaneously intake active ingredients of rice gangue.

Garlic (garlic) is the most spicy plant in Central Asia, and it is cultivated mostly in Far East such as China and Japan.

Garlic is said to have 100 benefits, except for its strong smell. Today, the efficacy of garlic is scientifically proven and is recognized as a well-being food. In 2002, Time magazine named garlic as one of the top 10 health foods in the world, and garlic glorified it as a functional food that can be eaten by itself or as a dietary ingredient.

Garlic is said to be effective against various diseases in Chinese ancient medicine (medicine book), and it is classified as a medicinal product which does not harm the body even if long-term garlic is taken in "mountain peach". In China, it has been said that sterilization, dressing (rectum), each one, pertussis, pulmonary tuberculosis, and tannery are effective.

A representative component of garlic is the sulfur compound called allin. Alin has no scent, but when garlic tissue breaks down, Alin acts with an enzyme called Alinase, which is in the tissue, to become a self-defense substance, allicin. Alicin has a hot smell and a hot smell. The smell comes from the whole body as well as the mouth.

Alicin has a strong antiseptic and antibacterial action, killing food poisoning bacteria and killing Helicobacter pylori causing gastric ulcer. Alicin also helps digestion, increases immunity, and lowers cholesterol levels. When Alicin is combined with Vitamin B1, it is converted to Alitalia to help you recover from fatigue and improve your tincture. Time magazine introduced alicin as a stronger antibiotic than penicillin.

Garlic contains a variety of sulfur compounds in addition to allysine, and methylcysteine is known to inhibit liver and colon cancer. Sulfur compounds also have antioxidant action to remove active oxygen. In addition, garlic absorbs and stores selenium in the soil, and selenium is also known to prevent cancer.

Garlic is the most important product in the pyramidal arrangement of about 40 kinds of anticancer foods. Garcin, one of the most effective anti-cancer drugs, is consumed regularly on one side (or half) of garlic or garlic a day to help prevent cancer. If it is hard to eat wholegrain garlic, eat it. Garlic has little change in nutritional value, even when grilled, and the unique spicy taste of garlic disappears, so it is much better to eat, and digestion and absorption rate also increases. However, the garlic is good for the body, but the stimulus is strong. If you eat too much, the stomach is used. It is not good to eat excessively.

According to Angewandte Chemie, one of the top journals in the field of chemistry, (Jan. 28, 2009), Pratt, a professor of chemistry at the Queens University in Canada, said that alicin in garlic is a toxic substance in the body, It is very effective in eliminating garlic, which is said to be beneficial to health.

Garlic belongs to Leptis such as onion and leek, and all of these plants have similar substances to allysine, but their action characteristics such as antioxidant effect are different. Alicin - like substances in onion and leek are decomposed more slowly than alicin in garlic, and the amount of active sulfur is lower than that of garlic.

In Huhjun's "Dongbibogam", garlic is "warm in nature, very tasty, and poisonous. Remove boils and eliminate customs and bad aura. Remove cold and wind, strengthen the spleen and warm the stomach. It heals the muscles twisting while puking and diarrhea. It prevents infectious diseases and kills pests. "

According to Sagang medical science, garlic warms the cold body and enlarges the peripheral blood vessels. Therefore, the digestive function and the circulation function are improved when the cold hands and feet of the belly are consumed. However, Soyangin (Soyang people) with a lot of heat, garlic, and overdose can worsen the disease, so be careful.

Garlic is used in almost all the dishes of our country. The strong scent of garlic removes fishy smell, improves the taste of food, and is also loved as a spice (seasoning) because it has an appetite boosting effect.

The major components of garlic are vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, phosphorus, zinc and selenium, with 20% carbohydrate, 3.3% protein, 0.4% fat, 0.92% , And alicin.

In addition, garlic contains a very wide variety of ingredients such as essential amino acids, which are very useful for the human body, and it has a beneficial effect. However, eating too much wholegrain can cause irritation and irritation to the liver. Therefore, in order to reduce the adverse effects due to the use of the gangbang and to make it eatable, the gangbu has been dried, processed into powder, processed or baked, and various methods have been proposed.

[0005] However, garlic having a high efficacy as described above has a disadvantage in that it is used in small quantities as a spice of food or has a high irritation and odor, and is difficult to ingest.

When heat is applied to powder such garlic, the components inherent to garlic are volatilized, which makes it difficult to taste as a spice.

There have been many suggestions on how to make garlic as a health food and to consume a lot of garlic, such as garlic extract, garlic ring, and garlic clove.

However, most of the garlic irritation and distinctive odor remains in spite of the processing, and there is still a problem to be avoided from those who do not like garlic, and the original garlic efficacy is not maintained sufficiently in the processing process, There is a fundamental limitation that the efficacy itself is confined to the efficacy of the original radish.

As a result, the production method of black garlic was first introduced in Japan as one of the new garlic processing methods in which the unpleasant odor unique to garlic is removed and the active ingredient is further increased while improving the taste.

During fermentation, the content of amino acids in garlic increased, the amount of crude saponin contained in garlic increased, and the content of polyphenol, which is an antioxidant, was greatly increased. Instead of a unique spicy taste, it turns into a sweet and sour taste.

Many studies have been made on the production of black garlic using garlic, and many prior arts such as Patent No. 0530386, Patent No. 0663168, and No. 0663168 disclose that the garlic can be fully consumed, To improve the reliability and merchantability of the product, and to improve the mouthfeel and digestion absorbing ability which are easy to ingest.

In addition, rice bran is a fine bruise which is separated from the process of removing rice hulls from rice and then turning brown rice into white rice. It contains various nutrients such as vitamin A, B1, B6, iron, phosphorus and minerals.

The standard chemical composition of rice bran is moisture 13.5%, fat 18.3%, carbohydrate 38.3%, fiber 7.8% and ash 8.9%. Vitamin B1 contains 2.5mg of 100g, and there are many vitamin E. When rice bran is eaten, the action of the intestines becomes active due to the plant fibers, so that defecation can be promoted so that even the worst constipation can be solved. In addition, the plant fiber can increase the number of bifidobacteria in the intestines, and it also prevents the colon cancer because it also functions to maintain the balance of the bacteria parasitic in the intestines.

When bifidobacteria are increased, the intestines become healthy and play a large part in prevention of aging. It is also effective in preventing fatty liver. Ingredients of rice bran are also good for people who are likely to develop stones because they act to inhibit the absorption of calcium in the small intestine. Put the rice bran in a pocket made of cotton or silk cloth to wipe the face and skin, and the face becomes glazed and the body becomes surprisingly clean. The cleaning effect of the soap will not be compared. In addition, it is said that if you wipe your body with rice bran, you can maintain a beautiful skin flowing with shine, and it is also effective in the treatment of dermatosis, and it is said that it has an excellent effect in terms of health and beauty.

In the present invention, rice bran extracted from brown rice is mixed with milk, kneaded rice bran by kneading the raw rice bran by kneading it, and the rice bran paste is mixed with lactic acid bacteria fermented milk and kneaded in a fermented composition The present invention provides a fermented whole garlic which is manufactured by a method of fermenting garlic and fermenting it and semi-drying it so as to keep the round shape of the grilled meat and wrap it in a skin to protect the skin of the garlic and minimize air contact so that the effective ingredient does not leak out.

In addition, the present invention can improve long-term storage by lactic acid bacteria action and enhance physiological active substances and digestive power through physiological action of nutritionally useful microorganisms without effusion of garlic effective ingredient, And it is good for intestinal health and can be taken together with active ingredient of rice gang.

The present invention relates to a method for producing a rice gruel, comprising the steps of: mixing a rice gruel and milk evenly, kneading the rice gruel and kneading the rice gruel to form a rice gruel, a second step of boiling the rice gruel, A third step of kneading the mixture to form a kneaded product of fermentation, a fourth step of fermenting garlic in a fermentation preparation dough of the third step to obtain fermented garlic, And a fifth step of cultivating lactic acid bacteria.

In the first step, rice bran is roasted for 20 to 30 minutes, and 500 to 1000 cc of milk is added to 1 kg of roasted rice bran to knead the rice bran.

In the second step, rice paddies are cooked at a temperature of 90 to 100 ° C for 20 to 30 minutes.

In the fourth step, the fermented composition dough mixed with rice bran, milk, and lactic acid bacteria is kneaded with a water content of 75% or more and garlic having a root length is fermented at a temperature of 36 to 39 ° C for 80 to 160 hours .

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In the fifth step, fermented garlic fermented by adding garlic as a root to the fermented composition dough is placed in a drier and semi-dried to have a moisture content of 30% to 50%.

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Since the lactic acid bacteria fermented garlic according to the present invention is roots and fermented without being removed on the bark, the skin part of the garlic is damaged or discolored due to contact with air is prevented. In case of the fermented product, It is possible to minimize the natural drying and increase the commerciality.

Further, the fermented garlic of the present invention is easy to store for a long period of fermented garlic fermented by lactic acid bacteria, and even when fermented garlic is circulated, the fermented garlic as it is can be displayed to consumers visually, .

The fermented garlic of the present invention is fermented by using rice bran, milk and lactic acid bacteria to minimize the fluidity of water and to allow the effective ingredient of garlic to be fermented without flowing out, and also by the physiological action of nutritionally useful microorganisms It has an effect of enhancing physiologically active substances and absorption and digestibility, having good taste and texture, and being able to ingest effective ingredients of rice gangue.

1 is a flow chart of a method for producing lactic acid fermented tamarin according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The present invention relates to a method for producing a rice cake, comprising a first step (S1) of uniformly mixing raw rice and milk having been roasted and kneading them to form a rice bran product, a second step (S2) of boiling the raw rice bran product, A third step (S3) of mixing fermented milk of lactic acid bacteria with the pasteurized rice gruel of the fermented product of the third step and kneading the kneaded product to form a fermented product kneaded product; (S4), and a fifth step (S5) of obtaining only the whole grain of the fermented composition from the fermented composition and half-drying it.

The fermented whole garlic to be applied to the present invention is a fermented garlic which has a moisture content of not less than 75% and has a non-peeled round shape and is put into a fermented composition.

In the first step (S1), rice bran is extracted from rice hulls from which rice husk has been removed, and then roasted in a frying pan for 20 to 30 minutes. Then, 500 to 1000 cc of milk is added to 1 kg of the obtained rice bran, and rice bran is kneaded .

Milk contained in the rice micropowder plays a role in promoting the activation of lactic acid bacteria in the fermentation process of lactic acid bacteria of garlic in the post-process.

Preferably, the content of milk contained in the rice gruel can be 500-1000 cc of milk, so that the effective ingredient of the lactic acid bacteria and the rice gruel can easily permeate and ferment when the garlic is fermented.

The rice gum is a fine pincer containing rice husk which is separated from the rice husk after rice husk is removed from the process of turning brown rice into white rice. Fat, protein, and dietary fiber occupy a large part of nutrients, and vitamin A and thiamine , Pyridoxine, and niacin, vitamin E, and minerals such as calcium, zinc, iron and the like.

In other words, the nutrients of rice are concentrated and it is fermented using rice bran having nutrients such as vegetable protein and vitamin, so that the active ingredient of rice bran can be taken together, and the rice bran is rich in dietary fiber, And the rice bran is used in the roasted rice bran through the roasting process, so that the rice bran is made to have a flavor that is well suited to the lactic acid fermentation composition of the post-process.

In the second step (S2), rice bran paste is matured at a temperature of 90 to 100 ° C for 20 to 30 minutes to sterilize the rice bran by blocking the production of harmful microbes by mixing with rice milk. The quality of the fermented garlic produced by the process is stable.

In the third step (S3), 1 kg of pasteurized rice gruel is mixed with 150 to 200 ml of lactic acid bacteria fermented milk, kneaded and kneaded to make a fermented product paste which can be fermented by the kneaded product.

The lactic acid bacteria activity is further activated by the rice bran and the milk contained in the fermentation composition dough and the lactic acid bacteria is promoted to be promoted. Since the fermentation preparation dough reduces the fluidity of water, So that the garlic can be fermented without extracting the effective ingredient of the garlic.

In other words, it is effective to killing Helicobacter pylori causing gastric ulcer by killing sterilization, antibacterial and food poisoning bacteria of garlic, and helping digestion, boosting immunity, lowering cholesterol level, helping to recover fatigue, And the fermentation is carried out while allowing the fermentation to be sufficiently exhibited.

In the fourth step (S4), the fermented composition dough mixed with rice gruel, milk, and lactic acid bacteria is kneaded in a fermentation vessel, and then garlic is added to the fermentation composition kneader, and garlic having a moisture content of 75% Garlic fermentation is carried out by fermentation at a temperature of 36 ~ 39 ℃ for 80 ~ 160 hours.

In the present invention, the garlic (whole garlic) as the root of the root means that the root is removed and the husk is not removed from the collected garlic, and the garlic with the root is washed with water and the foreign matter and the root are removed, It is preferable to use the selected one, but when it is to be washed with water, it is preferable to immerse in water for 30 to 60 minutes so that the foreign matter can be easily separated,

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When the garlic is put into the fermented composition, garlic is not contacted with each other, so that the garlic is evenly contacted with the fermented material in the fermentation process to facilitate fermentation.

In the fifth step (S5), the fermented garlic fermented by putting garlic in a root of roots in the fermented composition dough is semi-dried to a moisture content of 30 to 50% in a dryer to complete the product.

Since the fermented garlic thus prepared is in the form of a root and fermented without being removed on the skin, since the skin is fermented without removing the skin, the skin portion of the garlic is damaged, or discoloration And in case of the fermented product, it is possible to minimize the natural drying of the semi-dried fermented garlic, thereby enhancing the merchantability.

Since the fermented garlic without removing the skin is made of the fermented garlic kept in the root of the tube, it is easy to store the fermented garlic for a long period of time, and even when the fermented garlic is circulated, It is possible to increase the value of the product and the reliability of the consumer.

When the fermented garlic according to the present invention is ingested, the skin can be easily separated and then ingested. Since the garlic is shrunk and the skin and the gap are formed during the semi-drying of the fermented garlic, the husk is separated and the fermented garlic There is no difficulty in ingesting.

The lactic acid fermented garlic of the present invention is fermented using rice bran, milk, and lactic acid bacteria to minimize the fluidity of water and to enable the fermentation of the effective ingredient of garlic without leaching, as well as the physiological action of nutritionally useful microorganisms The physiologically active substance and absorption and digestibility can be improved.

In addition, the fermented garlic of the present invention has a good taste and texture, and can be taken together with the active ingredient of rice bran. Such fermented garlic can be directly ingested after removing the husk, And make it to be ingested, it is possible for children to enjoy it by the sweetness.

While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

S1: Mixing rice bran and milk to make rice bran water,
S2: steam sterilization of the rice bran paste,
S3: Mixing lactic acid bacteria fermented milk with water-free sterilized rice bran water and kneading the mixture to make a fermented composition batter,
S4: fermenting the fermented composition batter with garlic,
S5: obtaining only fermented garlic in the fermented composition dough and semi-drying it

Claims (7)

The first step (S1) of mixing 1Kg of rice bran with 500-1000cc of milk and kneading it to make rice bran paste,
A second step (S2) of mashing the rice bran water at a temperature of 90 to 100 DEG C for 20 to 30 minutes,
A third step (S3) of mixing the fermented milk with 1 kg of the boiled paste of the second-step sterilized rice gruel in a ratio of 150 to 200 ml of the fermented milk of the lactic acid bacteria and kneading the mixture,
The third step is to mix the raw rice bran, milk and lactic acid bacteria in the above fermented composition and add the garlic having a moisture content of not less than 75% and putting in the roots of garlic at a temperature of 36 to 39 ° C for 80 to 160 hours Step S4 (S4)
And a fifth step (S5) of obtaining only fermented garlic from the fermented composition according to the fourth step, and then fermenting the fermented garlic in a drier and half-drying the fermented garlic to a moisture content of 30% to 50% Way. delete delete delete delete delete delete

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