KR102307191B1 - Method for producing fermented garlic composition of lactic acid bacteria - Google Patents

Abstract

The manufacturing method of the lactic acid bacteria fermented garlic composition of the present invention comprises the steps of making a banana dough by crushing a banana (S1); Steaming and sterilizing the banana dough (S2); Mixing lactic acid bacteria and sugar in the steamed sterilized banana dough and mixing them to make a fermented dough (S3); Raw garlic grinding step of washing and grinding raw garlic (S4); A fermentation step (S5) of fermenting the crushed raw garlic into the fermented dough; Drying the mixture obtained in the fermentation step (S6); characterized in that the manufacturing method of the lactic acid bacteria fermented garlic composition comprising. Due to this, by fermenting garlic, the fluidity of water is minimized, the active ingredient of garlic can be fermented without leakage, and at the same time, physiologically active substances and absorption and digestibility can be improved through the physiological action of microorganisms that are also useful in terms of influence. . In addition, the lactic acid bacteria fermented garlic of the present invention has the advantage of being able to consume both the good taste and the active ingredient of the banana at the same time.

Description

Method for producing fermented garlic composition of lactic acid bacteria {Method for producing fermented garlic composition of lactic acid bacteria}

The present invention relates to a method for producing a lactic acid bacteria fermented garlic composition, and more particularly, to a method for producing a lactic acid bacteria fermented garlic composition that contains a large amount of functional active ingredients by fermenting and ripening raw garlic, has no irritating odor, and can be stored for a long time. , Specifically, it relates to a method capable of producing a lactic acid bacterium fermented garlic composition in a short time, without going through a complicated manufacturing process by putting garlic into a fermented dough containing a banana and fermenting it.

Garlic is the most spicy plant among the Liliaceae, native to Central Asia, and is widely cultivated in the Far East, including Korea, China, and Japan. Garlic is called Ilhaebaekri (一害百利) because it has 100 benefits except for its strong smell. Today, the efficacy of garlic has been scientifically proven and recognized as a well-being food. In 2002, Time magazine selected garlic as one of the world's top 10 health foods, and praised garlic as a functional food that can be eaten on its own or used as an ingredient in various foods.

In the ancient Chinese medical book 『Bonchogangmok』, it is described that garlic is effective for various diseases, and 『Sannongboncho』classified it as a good medicine that does not harm the body even if it is taken for a long time. In China, it has been reported that it is effective in sterilization, intestines (整腸), beriberi, pertussis, pulmonary tuberculosis, and tonic.

A representative component of garlic is a sulfur compound called allin. Allin has no scent, but when garlic tissue is damaged, allin works with an enzyme called allinase in the tissue to become allicin, a self-defense substance. Allicin has a pungent taste and a strong odor. Odors come from the mouth as well as the whole body. Allicin has a strong sterilization and antibacterial action to kill food poisoning bacteria and even Helicobacter pylori bacteria that cause stomach ulcers. Allicin also aids digestion, boosts immunity, and lowers cholesterol levels. When allicin is combined with vitamin B1, it turns into allitiamine, which helps to recover from fatigue and enhance energy. Time magazine introduced allicin as a stronger antibiotic than penicillin.

Garlic contains various sulfur compounds in addition to allicin, and methylcysteine is known to inhibit liver and colon cancer. Sulfuric compounds also act as antioxidants to remove free radicals. In addition, garlic absorbs and stores selenium in the soil, and selenium is also a mineral known to prevent cancer.

As a result of arranging 40 types of anticancer foods known so far in a pyramid shape, garlic took the top spot. Garlic, considered one of the most effective anticancer foods, can help prevent cancer by consuming about one (or half) of whole garlic or cooked garlic per day. If it is difficult to eat whole garlic, try roasting garlic. Garlic has little change in nutritional value even when roasted, and the characteristic pungent taste of garlic disappears, making it much easier to eat and the digestion and absorption rate is also increased. However, although garlic is good for the body, it is not good to eat too much because it is a strong stimulus, so if you eat too much, you will get a stomach ache.

In addition, the U.S. National Cancer Institute (NCI) said that it has a sterilizing effect on harmful bacteria such as Helicobacter pylori, Salmorera, Escherichia coli, and Staphylococcus, and that residents of areas that eat a lot of garlic have a lower rate of stomach cancer. have reported In addition, Dr. C. Yusng of Latoges University, New Jersey, USA, has reported that the water-soluble compound in garlic inhibits cell carcinoma in colorectal cancer, liver cancer, lung cancer, stomach cancer, and esophageal cancer.

Garlic is used in almost all dishes in Korea. Garlic's strong scent removes fishy smell, improves the taste of food, and has an appetite-stimulating effect, so it is also loved as a spice (condiment).

The main ingredients of garlic are carbohydrates 20%, protein 3.3%, fat 0.4%, fiber 0.92%, ash 13.4%, vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, phosphorus, zinc, selenium. , allicin, and other nutrients.

In addition, garlic contains a wide variety of ingredients, such as essential amino acids, which are very useful for the human body, and has beneficial effects. Therefore, in order to reduce the side effects of taking whole garlic and to make it easier to eat, various methods have been proposed such as drying, processing, or roasting whole garlic into powder. However, garlic having many effects as described above has a disadvantage that it is difficult to consume as it is because it is used in a small amount as a spice for food or has a strong irritant and odor.

When heat is applied to pulverize garlic, there is a problem in processing, which is difficult to taste as a spice because the ingredients inherent in garlic are volatilized. Many methods have been proposed to make garlic as a health food and to consume a lot of garlic, for example, garlic extract, garlic pills, garlic jjangachi, and the like.

However, most of the garlic irritant and characteristic odor remain despite processing, which is a problem that is still avoided by people who do not like garlic. Even if it is possible to prevent the loss of the inherent ingredients of garlic, there is a basic limitation that the efficacy itself is limited to the efficacy of the original whole garlic.

On the other hand, probiotics are a term in contrast to antibiotics, and live microorganisms (lactic acid bacteria and other bacteria, or dried or fermented products) that have a beneficial effect on the health of the host by improving the ability of the host's intestinal flora. Yeast in the family) (Havenaar R et al. 1992). The microorganisms currently used as probiotics are lactic acid bacteria such as Lactobacillus, Bifidobacterium, and Lactococcus, and Leuconostoc, Pediococcus, Bacillus, Propionibacterium, and yeast are mainly used in animals (Isolauri E et al. 2004).

In particular, probiotic lactic acid bacteria have beneficial effects such as maintenance of normal intestinal and genitourinary microflora, alleviation of lactose intolerance, reduction of blood cholesterol, anticancer action, immune enhancement, and enhancement of nutritional value of food, and prevention of microbial contamination of the genitourinary system , alleviation of constipation, prevention of traveler's diarrhea, prevention of diarrhea in infants, alleviation of diarrhea resulting from the use of antibiotics, prevention of rise in blood cholesterol, prevention of bowel cancer and bladder cancer, prevention of side effects of liver cirrhosis, effect on gastric acidity, prevention of osteoporosis, etc. It is known to have therapeutic effects.

Accordingly, the manufacturing method of black garlic was first introduced in Japan as one of the new garlic processing methods that increased the active ingredient while eliminating the unpleasant odor peculiar to garlic and improving the taste.

Through the fermentation and aging process of whole garlic, the content of active ingredients increased compared to the original whole garlic, such as an increase in the amino acid components in garlic, an increase in the trace amount of saponin in garlic, and a large increase in polyphenols, an antioxidant. Instead of the spicy and pungent taste of garlic, it changes to a sweet and sour taste that is easy to eat.

In this way, many studies have been conducted on the production of black garlic using garlic, and although a number of prior art are disclosed in Patent No. 0530386, Patent No. 0663168, No. 0663168, etc., garlic It is a situation that can maintain the shape of the product to increase the reliability and marketability of the product, and to increase the easy-to-eat texture and digestion and absorption power is being devised.

However, in these conventional garlic manufacturing methods, long-term fermentation and aging at high temperature is performed over several steps and additional procedures such as moisture supply are required, making the manufacturing process complicated, and the content of functional compounds is lowered in the long-term fermentation and aging process. There was a problem.

Korean Patent Registration No. 10-0923246 (2009.10.23. Announcement) Korean Patent Registration No. 10-0904307 (June 25, 2009 Announcement) Korean Patent Registration No. 10-1343993 (2013.12.31. Announcement) Korean Patent Registration No. 10-1728243 (2017.04.19. Announcement) Korean Patent Registration No. 10-1548569 (2015.09.01. Announcement)

Therefore, the present invention has been devised to solve the conventional problems as described above, and the present invention relates to a method for producing a lactic acid bacterium fermented garlic composition, and more particularly, while fermenting and ripening raw garlic to contain a large amount of functional active ingredients, It relates to a method for producing a lactic acid bacteria fermented garlic composition that has no irritating odor and can be stored for a long time, in detail, by putting garlic into a fermented dough containing banana and fermenting it, without going through a complicated manufacturing process, and fermenting lactic acid bacteria within a short time An object is a method by which the composition can be prepared.

The method for producing the lactic acid bacteria fermented garlic composition of the present invention for achieving the above object,

Pulverizing a banana to make a banana dough (S1); Steaming and sterilizing the banana dough (S2); Mixing lactic acid bacteria and sugar in the steamed sterilized banana dough and mixing them to make a fermented dough (S3); Raw garlic grinding step of washing and grinding raw garlic (S4); A fermentation step (S5) of fermenting the crushed raw garlic into the fermented dough; Drying the mixture obtained in the fermentation step (S6); characterized in that it comprises a.

Here, the step (S1) is characterized in that it is a step of preparing a banana dough by washing the ripened banana, putting it in a grinder, and pulverizing it for 10 to 60 minutes at a speed of 1000 to 3000 rpm.

And, the step (S2) is characterized in that the banana dough is steam sterilized for 5 to 20 minutes at a temperature of 80 to 110 ℃.

In addition, in step (S3), the lactic acid bacteria are Lactobacillus acidophilus, Lactococcus lactis subsp. lactis, and at least one of Lactobacillus plantarum, wherein the sugar is characterized in that at least one of glucose, fructose, maltose, and sugar is selected.

And, the step (S5) is characterized in that the fermentation for 3 to 5 days at 25 ℃ to 37 ℃, humidity 80 to 95%.

In addition, the step (S6) is characterized in that the moisture content is semi-dried to 10 to 20% through hot air drying at a temperature range of 50 to 70 ℃ for 24 to 48 hours.

And, the content of banana is 10 to 40 parts by weight, the content of sugar is 2 to 4 parts by weight with respect to 100 parts by weight of the lactic acid bacteria fermented garlic composition, 50 to 85 parts by weight of crushed raw garlic, and 2 to 6 parts by weight of lactic acid bacteria do.

The present invention relates to a method for producing a lactic acid bacteria fermented garlic composition, and specifically, by fermenting garlic to minimize the fluidity of water, to allow the active ingredient of garlic to be fermented without leakage, and at the same time to affect the physiology of microorganisms useful Through its action, it can enhance bioactive substances and absorption and digestibility. In addition, the lactic acid bacteria fermented garlic of the present invention has an effect such as good taste and the ability to consume the active ingredients of bananas at the same time.

The present invention relates to a method capable of producing a lactic acid bacterium fermented garlic composition in a short time without going through a complicated manufacturing process by putting garlic in a fermented composition dough containing a banana and fermenting it, the manufacturing method comprising: crushing a banana to make a banana dough (S1); Steaming and sterilizing the banana dough (S2); Mixing lactic acid bacteria and sugar in the steamed sterilized banana dough and mixing them to make a fermented dough (S3); Raw garlic grinding step of washing and grinding raw garlic (S4); A fermentation step (S5) of fermenting the crushed raw garlic into the fermented dough; and drying the mixture obtained in the fermentation step (S6).

The content of banana is 10 to 40 parts by weight, and the sugar content is 2 to 4 parts by weight with respect to 100 parts by weight of the lactic acid bacteria fermented garlic composition of the present invention, preferably 50 to 85 parts by weight of crushed raw garlic, and 2 to 6 parts by weight of lactic acid bacteria .

The banana of the step (S1) of the present invention uses a ripened banana, and after washing the ripened banana to prepare a banana dough, it is put into a grinder, and at a speed of 1000 to 3000 rpm for 10 to 60 minutes. It can be pulverized to prepare a banana dough.

On the other hand, the aged banana contains about 70% by weight of water, and the remaining main components include 27.1% by weight of carbohydrates, 1.2% by weight of protein, 0.3% by weight of fat, 0.5% by weight of fiber, and 0.9% by weight of ash, and the calories of the aged banana are It is about 87 kcal per 100 g of flesh. Carbohydrates are stored in the form of starch and converted to fructose, glucose, and sugar during ripening. Unripe green bananas for long-distance transport or export contain 0.1 to 2.0% by weight of soluble solids and 19.5 to 21.5% by weight of total starch. Ripe bananas contain 18.5 to 19.0% by weight of total sugar and 1.0 to 1.5% by weight of starch. Bananas are rich in vitamin A and contain significant amounts of vitamin C, but low in vitamin B. Bananas also contain dreamtophan, an amino acid that produces serotonin, which is effective in improving happiness and preventing depression. In addition, bananas are known to be rich in potassium and fiber, and the potassium in bananas is known to be effective in cardiovascular disease, such as maintaining normal blood pressure and triangulation.

In the process of steaming and sterilizing the banana dough prepared in step (S1) for 5 to 20 minutes at a temperature of 80 to 110° C. To have quality stability of the lactic acid bacteria fermented garlic and their composition produced by the process.

The step (S3) is a process for preparing a fermented dough, and lactic acid bacteria and sugar are mixed with the steamed sterilized banana dough obtained in the step (S2) to prepare a fermented dough. In addition, the lactic acid bacteria Lactobacillus acidophilus, Lactococcus lactis subsp. lactis, it is preferably at least one of Lactobacillus plantarum. In addition, the sugar preferably includes at least one of glucose, fructose, maltose, and sugar.

In the fermentation composition dough, a nitrogen source and a carbon source are required for the growth of lactic acid bacteria, and bananas and sugars contained in the fermentation composition dough serve as these nitrogen and carbon sources, and are nutrients for growing lactic acid bacteria. In general, the growth cycle of bacteria is the induction phase to adapt to the surrounding environment, the log phase in which nutrients are fed and grow, the normal phase in which the cells grow to the maximum and maintain apoptosis and cell division for each generation and balance with the surrounding nutrients; It is classified as a dying stage when it is depleted and destroyed.

On the other hand, when the carbon source and the nitrogen source are contained in appropriate amounts, it is possible to prevent the induced group from becoming too long. The limiting capacity used for the culture of general strains is that when the carbon and nitrogen sources are 10% by weight or more, the osmotic pressure and the induction phase, which is the adaptation phase, are lengthened, thereby adversely affecting the fermentation. Therefore, in order to maintain the growth of lactic acid bacteria for a period capable of removing the spicy taste of garlic, the content of banana and sugar is 10 to 40 parts by weight, and the content of sugar is 2 to 4 parts by weight based on 100 parts by weight of the lactic acid fermented garlic composition. It is preferable that it is a weight part.

However, the content of these bananas and sugar can be controlled according to the growth of lactic acid bacteria. On the other hand, when bananas are used in the fermented dough, it is possible to provide a nutrient source for lactic acid bacteria, and there is also an advantage that the active ingredients contained in the banana can be actively utilized. Therefore, it is possible to manufacture a food material with more enhanced functionality by using the fermented dough containing banana.

On the other hand, garlic has a raw garlic grinding step in which the peeled raw garlic is washed, dried, and then crushed. Through the raw garlic grinding step, it is possible to obtain finely pulverized garlic or coarsely pulverized garlic. The crushed raw garlic is added to the fermented dough, and the amount of garlic is preferably 50 to 85 parts by weight based on 100 parts by weight of the lactic acid bacterium fermented garlic composition. Compared to raw garlic that has not been crushed, the specific surface area of crushed garlic increases, and thus the fermentation performance of garlic by lactic acid bacteria can be improved.

In addition, in the fermentation step (S5) of putting the pulverized raw garlic into the fermented raw garlic and fermenting it, the fermented raw garlic in which the pulverized raw garlic is put is put in a fermentation vessel, and then at 25° C. to 37° C. and a humidity of 80 to 95%. It is preferred to ferment for one to five days. More preferably, it can be fermented for 4 days at 25° C. to 37° C., and 80 to 95% humidity.

In the step (S6) of drying the mixture obtained in the fermentation step (S5), it is semi-dried so that the moisture content is 10 to 20% through hot air drying at a temperature range of 50 to 70 ° C. complete the product for

The lactic acid bacteria fermented garlic made as described above is easy to store for a long time and can be easily packaged, so it can increase the visual product value and consumer confidence.

As such, the lactic acid bacteria fermented garlic of the present invention minimizes the fluidity of water by fermenting garlic using bananas, lactic acid bacteria, and sugar, and allows the active ingredients of garlic to be fermented without leaking, and at the same time, the physiological effects of microorganisms that are useful Through its action, it can enhance bioactive substances and absorption and digestibility. In addition, the lactic acid bacteria fermented garlic of the present invention has the advantage of being able to consume both the good taste and the active ingredient of the banana at the same time.

Hereinafter, the present invention will be described in more detail through experimental examples and examples of the present invention, but the scope of the present invention is not limited by these examples or experimental examples.

Hereinafter, the specific content for carrying out the invention related to the method for producing the lactic acid bacteria fermented garlic composition of the present invention will be described in more detail in the following examples, but the present invention is not limited thereto.

[Example 1]

2 Kg of raw bananas were crushed in a grinder at 1000 rpm for 10 minutes to prepare a banana dough, and then the dough was steam sterilized at a temperature of 100° C. for 10 minutes. After that, 300 g of Lactobacillus acidophilus and 200 g of sugar, which are lactic acid bacteria, are added to the steamed sterilized banana dough, and the mixture is mixed to prepare a fermented dough. Thereafter, the peeled raw garlic is used to pulverize it, and then 7.5 Kg of the pulverized raw garlic is added to the prepared fermented dough and fermented. At this time, the fermentation condition is 35 ℃ temperature, 80% relative humidity, and 4 days fermentation time. The mixture obtained after fermentation was dried with hot air at 70° C. for 48 hours to obtain a lactic acid bacteria fermented garlic composition.

[Example 2]

3Kg of raw bananas, 600g of lactic acid bacteria Lactobacillus acidophilus, 400g of sugar, and 6Kg of crushed raw garlic are the same as in Example 1.

[Example 3]

It is the same as in Example 1, except that 4Kg of raw bananas, 600g of Lactobacillus acidophilus, 400g of sugar, and 5Kg of crushed raw garlic are used.

[Comparative Example 1]

It is the same as in Example 1, except that 600 g of raw banana OKg lactic acid bacteria, Lactobacillus acidophilus, 400 g of sugar, and 5 kg of crushed raw garlic are used.

Experimental Example 1. Physiological activity assay of the lactic acid bacteria fermented garlic composition of the present invention

The total flavonoid content in the physiological activity assay of the lactic acid bacteria fermented garlic composition prepared according to the methods of Examples 1 to 3 and Comparative Example 1 was measured according to a method modified by the Davis method (Chae et al., 2002). 4mL of 90% diethylene glycol was added to 400uL of the sample, and 40uL of 1N NaOH was added thereto, and after reaction at 37°C for 1 hour, absorbance was measured at 420nm. Rutin was used as a standard material, and is shown in Table 1 below.

In addition, the total polyphenol content was measured by partially modifying the Folin-Denis method (Swain et al., 1959). That is, 1 mL of 2% Na2CO3 solution was added to 50uL of each concentration sample of the centrifuged supernatant, 50uL of Folin & Ciocalteu's phenol reagents were mixed, and then the absorbance was measured at 760nm after reacting at room temperature for 30 minutes. As a standard material, tannic acid (Sigma co., USA) was used and the total polyphenol content was calculated from the calibration curve prepared by analysis in the same manner as the sample, and presented in Table 1 below.

Example 1 Example 2 Example 3 Comparative Example 1 flavonoid content 411.6ppm 401.3ppm 398.8ppm 160ppm polyphenol content 720.4 ppm 705.3ppm 701.7ppm 270ppm

As such, it can be seen that Examples 1 to 3 have higher content of flavonoids and polyphenols than those of Comparative Examples, which allow the active ingredient of garlic to be fermented without leakage and at the same time affect microorganisms useful Through the physiological action of the physiologically active substances, etc. can be enhanced.

As described above, the present invention has been shown and described in relation to specific embodiments, but within the limits that do not depart from the technical spirit of the present invention provided by the following claims, the present invention can be variously improved and changed. It will be apparent to one of ordinary skill in the art.

Claims (7)

After washing the ripened banana, put in a grinder, and grind for 10 to 60 minutes at a speed of 1000 to 3000 rpm to prepare a banana dough (S1);
Steaming and sterilizing the banana dough at a temperature of 80 to 110° C. for 5 to 20 minutes (S2);
Mixing the lactic acid bacteria and sugar in the steamed sterilized banana dough to make a fermented dough by mixing them (S3);
Raw garlic grinding step of washing and grinding raw garlic (S4);
A fermentation step (S5) of fermenting the crushed raw garlic into the fermented dough;
Including; drying the mixture obtained in the fermentation step (S6);
Based on 100 parts by weight of the lactic acid bacteria fermented garlic composition, the content of the banana is 10 to 40 parts by weight, the sugar content is 2 to 4 parts by weight, the content of crushed raw garlic is 50 to 85 parts by weight, and the content of lactic acid bacteria is 2 to 6 parts by weight. Method for producing a lactic acid bacteria fermented garlic composition, characterized in that.
delete delete 2. The method of claim 1,
In the step (S3), the lactic acid bacteria are Lactobacillus acidophilus, Lactococcus lactis subsp. lactis, and at least one of Lactobacillus plantarum, wherein the sugar is glucose, fructose, maltose, and sugar.
2. The method of claim 1,
The (S5) step is a method for producing a lactic acid bacteria fermented garlic composition, characterized in that the fermentation for 3 to 5 days at 25 ℃ to 37 ℃, humidity 80 to 95%.
2. The method of claim 1,
The (S6) step is a method for producing a lactic acid bacteria fermented garlic composition, characterized in that the moisture content is semi-dried to 10 to 20% through hot air drying at a temperature range of 50 to 70 ℃ for 24 to 48 hours.
delete