KR102605061B1 - Method for preparing food or pharmaceutical composition comprising fermented extract of garlic sprout as an effective ingredient - Google Patents

Abstract

The present invention includes the steps of (a) mixing rice bran, water and sugars, and then inoculating Bacillus subtilis to produce fermented rice bran; (b) producing Bacillus subtilis fermented garlic by placing coarsely ground garlic or sliced garlic in the rice bran fermentation product; (c) mixing the Bacillus subtilis fermented garlic, water, and sugars, then inoculating yeast and performing liquid anaerobic fermentation to produce a garlic fermentation broth; and (d) filtering the garlic fermentation broth to obtain a garlic fermentation extract. A method for producing a garlic fermentation extract is provided. As a result, the decrease in the content of allin due to fermentation among the sulfur compounds contained in garlic is minimized, and the content of SAC (S-allyl cysteine) is increased, thereby reducing the unique spicy and astringent flavor of garlic, while providing anti-cancer, anti-inflammatory, antioxidant, and anti-cancer properties. It can improve anti-diabetic efficacy.

Description

Method for producing a food or pharmaceutical composition containing fermented garlic extract as an active ingredient {METHOD FOR PREPARING FOOD OR PHARMACEUTICAL COMPOSITION COMPRISING FERMENTED EXTRACT OF GARLIC SPROUT AS AN EFFECTIVE INGREDIENT}

The present invention relates to a method for producing a food or pharmaceutical composition containing fermented garlic extract as an active ingredient and to a food or pharmaceutical composition prepared according to the method. More specifically, it relates to allin, a sulfur compound with beneficial physiological activity. ) and SAC (S-allyl-L-cysteine) content, and a method for producing a food or pharmaceutical composition containing fermented garlic extract as an active ingredient, which can reduce the spicy and stinging smell and taste unique to garlic, and the method thereof. It relates to a food or pharmaceutical composition prepared according to the present invention.

In general, garlic is a plant belonging to the Liliaceae family native to Central Asia, and is widely cultivated in the Far East, including Korea, China, and Japan. Its efficacy has been scientifically revealed and it is recognized as a well-being food. The main ingredients of garlic include 20% carbohydrates, 3.3% protein, 0.4% fat, 0.92% fiber, and 13.4% ash, as well as vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, and iron. It contains various nutrients such as phosphorus, zinc, selenium, and allicin, and can absorb and store selenium, which is known to be effective in preventing cancer in the soil.

It is known that the various physiological activities of garlic, such as anti-diabetic, antioxidant, anti-cancer and anti-obesity activities, are due to the sulfur compounds contained in garlic. Allin, one of the components of such sulfur compounds, does not have the spicy and spicy scent characteristic of garlic, but when garlic tissue is damaged, it acts with the allinase enzyme present in the tissue to form allicin, a self-defense substance. Allicin is a beneficial ingredient that has strong sterilizing and antibacterial properties, killing food poisoning bacteria and Helicobacter pylori bacteria that cause stomach ulcers, but it is also the main cause of garlic's unique spicy and stinging aroma. In particular, because allicin has a strong antibacterial effect, it is difficult to grind and ferment garlic.

Meanwhile, SAC (S-allyl cysteine) is a type of functional sulfur compound isolated from garlic and is known to have high anti-cancer, anti-arteriosclerosis, and anti-inflammatory effects.

Although the excellent functionality of garlic has been revealed, due to the nature of garlic, it is not easy to process, and it has been used in limited fields such as seasonings and health functional foods, and the amount of use has also been limited.

Accordingly, in order to add garlic to various foods and increase its content, it is necessary to develop a garlic processing method that can reduce the spicy and stinging components of garlic while increasing the content of sulfur compounds beneficial to health.

Korean Patent Publication No. 10-2015-0085543 Korean Patent Publication No. 10-2015-0111384

The purpose of the present invention is to maintain the initial content of allin among the sulfur compounds contained in garlic while increasing the content of SAC (S-allyl cysteine) to reduce the spicy and astringent flavor unique to garlic, and to reduce the spicy and astringent flavor unique to garlic, and to reduce the anti-cancer, anti-inflammatory, antioxidant, and The aim is to provide a method for manufacturing a food or pharmaceutical composition containing fermented garlic extract as an active ingredient, which increases the content of ingredients that have beneficial effects such as anti-diabetes.

In addition, another object of the present invention is to maintain the functionality of garlic and maintain the spicy and astringent flavor unique to garlic by manufacturing a food composition manufactured by increasing the content of SAC (S-allyl cysteine) while maintaining the initial content of allin. The aim is to provide a food or pharmaceutical composition containing fermented garlic extract as an active ingredient, which can be added in high amounts to various foods or medicines by reducing .

According to one aspect of the present invention,

(a) mixing rice bran, water and sugars and then inoculating Bacillus subtilis to produce fermented rice bran; (b) producing Bacillus subtilis fermented garlic by placing coarsely ground garlic or sliced garlic in the rice bran fermentation product; (c) mixing the Bacillus subtilis fermented garlic, water, and sugars, then inoculating yeast and performing liquid anaerobic fermentation to produce a garlic fermentation broth; and (d) filtering the garlic fermentation broth to obtain a garlic fermentation extract. A method for producing a garlic fermentation extract is provided.

The fermented rice bran product of step (a) may include 0.8 to 3.5 parts by weight of water and 0.1 to 0.4 parts by weight of sugars based on 100 parts by weight of rice bran.

Preferably, the coarsely ground garlic may have an average diameter of crushed particles of 1 to 3 mm, and the sliced garlic may be sliced to a thickness of 1 to 3 mm.

The liquid anaerobic fermentation of step (c) can be performed by inoculating yeast into a mixture of 100 parts by weight of water, 1 to 10 parts by weight of the Bacillus subtilis fermented garlic, and 0.5 to 20 parts by weight of sugars.

The liquid anaerobic fermentation in step (c) may be performed at 30 to 40°C for 3 to 15 days.

The yeast is Saccharomyces cerevisiae, Saccharomyces uvarum, Saccharomyces bayanus, Saccharomyces paradoxus, Saccharomyces castellae ( Saccharomyces castelli), Saccharomyces kluyveri, Kluyveromyces thermotolerans, Candida glabrata, Zygosaccharomyces bailli, Zygosaccharomyces roxy (Zygosaccharomyces rouxii), and Debaryomyces hansenii, Pichia pastorius, and Schizosaccharomyces pombe.

In step (c), lactic acid bacteria may be additionally inoculated and fermented.

The lactic acid bacteria include Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus kefiri, and Lactobacillus acidophilus. ), Bifidobacterium longum, Bifidobacterium brevis, Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus fecalis ( It may be one or more species selected from Enterococcus faecalis).

According to another aspect of the present invention,

The fermented garlic extract prepared by the above method is used as an active ingredient, and the allyl content is 10 to 12 mg/g on a solid basis, and the S-allyl-L-cysteine content is 2 to 15 mg/g. A food composition is provided.

According to another aspect of the present invention,

A pharmaceutical composition containing fermented garlic extract prepared by a method as an active ingredient, an allyl content of 10 to 12 mg/g on a solid basis, and an esallyl-L-cysteine content of 2 to 15 mg/g. This is provided.

The method for producing a food or pharmaceutical composition containing the fermented garlic extract of the present invention as an active ingredient is to minimize the decrease in the content of allin due to fermentation of the sulfur compounds contained in garlic by introducing a liquid fermentation method using yeast while minimizing the SAC ( By increasing the content of S-allyl cysteine, it is possible to reduce garlic's unique spicy and stinging flavor while increasing the content of ingredients that have beneficial effects on anti-cancer, anti-inflammatory, antioxidant, and anti-diabetic effects.

In addition, the food or pharmaceutical composition containing the fermented garlic extract of the present invention as an active ingredient is manufactured by manufacturing a food composition by increasing the content of allin and SAC (S-allyl cysteine) while maintaining the functionality of garlic. By reducing garlic's unique spicy and bitter flavor, it can be added in high amounts to various foods or medicines to maximize the functionality of garlic.

Since the present invention can be modified in various ways and can have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Hereinafter, a method for producing a food composition containing the fermented garlic extract of the present invention will be described.

First, rice bran, water and sugar are mixed, then Bacillus subtilis is inoculated and the rice bran is inoculated. Fermented product Prepare (step a).

The fermented rice bran product preferably contains 0.8 to 3.5 parts by weight of water and 0.1 to 0.4 parts by weight of sugars based on 100 parts by weight of rice bran.

It is preferable to use sugar as the sugar, but the scope of the present invention is not limited thereto and various nutrients necessary for culturing Bacillus subtilis can be applied. As the rice bran fermentation product is inoculated with Bacillus subtilis and fermentation occurs, the temperature of the rice bran fermentation product may increase to 55 to 80°C.

Next, the rice bran In fermented product coarse grinding Bacillus subtilis fermented garlic is prepared by placing garlic or sliced garlic (step b).

Specifically, when the temperature of the rice bran fermentation product reaches 55 to 70° C. due to the fermentation heat generated during fermentation of the rice bran fermentation product, coarsely crushed garlic or sliced garlic is placed inside the rice bran fermentation product for 20 to 60 hours. , Preferably, it is preferable to produce Bacillus subtilis fermented garlic by fermenting for 30 to 50 hours.

The coarsely crushed garlic or sliced garlic is made by coarsely crushing or slicing raw garlic that has not been subjected to treatment such as heating. The average diameter of crushed particles of the coarsely ground garlic is preferably 1 to 3 mm, and the sliced garlic has a thickness of 1. It is preferable to use slices of 3 to 3 mm. If the garlic particles are smaller or thinner than the above range, there is a risk of loss of garlic juice, and if whole garlic is used, the pungent taste of garlic may not be removed, and yeast fermentation may not occur properly afterwards. there is.

Next, after mixing the Bacillus subtilis fermented garlic, water, and sugars, yeast was inoculated to form a liquid By anaerobic fermentation Prepare garlic fermentation broth (step c).

The yeast is Saccharomyces cerevisiae, Saccharomyces uvarum, Saccharomyces bayanus, Saccharomyces paradoxus, Saccharomyces castellae ( Saccharomyces castelli), Saccharomyces kluyveri, Kluyveromyces thermotolerans, Candida glabrata, Zygosaccharomyces bailli, Zygosaccharomyces roxy It is preferable to use yeast such as (Zygosaccharomyces rouxii), Debaryomyces hansenii, Pichia pastorius, and Schizosaccharomyces pombe, and more preferably Saccharomyces pombe. Saccharomyces cerevisiae can be used.

In the liquid anaerobic fermentation, it is preferable to inoculate yeast into a mixture of 100 parts by weight of water, 1 to 10 parts by weight of the Bacillus subtilis fermented garlic, and 0.5 to 20 parts by weight of sugars.

In addition, the liquid anaerobic fermentation is preferably performed at 30 to 40°C for 3 to 15 days, preferably 5 to 12 days, and more preferably 7 to 10 days.

In some cases, the liquid anaerobic fermentation can be performed by additionally inoculating lactic acid bacteria together with yeast. When performing liquid anaerobic fermentation using yeast, additional inoculation of lactic acid bacteria has the effect of further increasing the content of SAC.

Lactic acid bacteria is a general term for bacteria that ferment sugars to obtain energy and produce large amounts of lactic acid. The name “lactic acid bacteria” is a common name and does not indicate a taxonomic position. Suitable for the definition of lactic acid bacteria are bacterial genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Bifidobacterium. Morphologically, it is divided into cocci (Lactococcus, Pediococcus, Leuconostoc) and bacilli (Lactobacillus, Bifidobacterium), and Gram staining is positive. All grow well in low-oxygen environments and produce lactic acid from various sugars. Many are resistant to acid and their nutrient requirements are very complex, requiring many types of amino acids and vitamins in addition to sugars. Depending on the type or strain, some cannot grow unless micronutrients are added.

The lactic acid bacteria include Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus kefiri, and Lactobacillus acidophilus. ), Bifidobacterium longum, Bifidobacterium brevis, Leuconostoc mesenteroides, Pediococcus pentosaceus, Enterococcus fecalis ( It is preferable to use Enterococcus faecalis, etc., and more preferably Lactobacillus plantarum.

After liquid anaerobic fermentation, in some cases, the garlic fermentation broth may be additionally subjected to the step of maturing for 1 to 30 days at 1 to 6°C, preferably 3 to 5°C, and the maturation period is 7 days or less, if necessary. A sufficient effect can be achieved just by maturing it for 3 days or less.

According to conventional solid-state fermentation, the fermentation period took about 3 months, but liquid fermentation can dramatically shorten the fermentation period.

Next, the garlic fermentation broth is filtered to obtain a garlic fermentation extract (step d).

The garlic fermentation broth can be compressed and filtered in a mixed state of liquid and solid to obtain a needle fermentation extract of the liquid component. Alternatively, the concentrate can be produced by concentrating the pressed and filtered filtrate using a reduced-pressure vacuum concentrator. In some cases, after the reduced-pressure concentration, the concentrate can be powdered through vacuum freeze-drying, hot air drying, or spray drying. A fermented extract can also be manufactured.

The term ‘extract’ used in this specification has the meaning commonly used in the art as a crude extract, as described above, but in a broad sense also includes fractions obtained by additional fractionation of the extract. In other words, garlic extracts may include not only those obtained using the above-mentioned extraction solvent, but also those obtained by additionally applying a purification process. For example, fractions obtained through various additional purification methods, such as fractions obtained by passing through an ultrafiltration membrane and separation by various chromatographies, may also be included in the extract of the present invention.

The food composition according to the present invention can be used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, beverages, alcoholic beverages, confectionery, diet bars, dairy products, meat, chocolate, pizza, bread, ramen, other noodles, gum, ice cream, vitamin complexes, and health supplements. There are foods, etc.

The food composition of the present invention may contain not only the food composition of the present invention as an active ingredient, but also ingredients commonly added during food production, such as proteins, carbohydrates, fats, nutrients, seasonings, and flavoring agents. Includes. Examples of the above-mentioned carbohydrates include monosaccharides such as glucose, fructose, etc.; Disaccharides such as maltose, sucrose, oligosaccharides, etc.; and polysaccharides, such as common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents, natural flavoring agents (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is manufactured as a drink or beverage, citric acid, high fructose corn syrup, sugar, glucose, acetic acid, malic acid, fruit juice, and various plant extracts may be additionally included in addition to the food composition of the present invention.

The present invention provides a health functional food containing a food composition containing fermented garlic extract as an active ingredient. Health functional food refers to food manufactured by adding a food composition containing the fermented garlic extract of the present invention as an active ingredient to food materials such as beverages, teas, spices, gum, and confectionery, or by encapsulating, powdering, or suspending, etc. This means that consuming it will bring about specific health effects, but unlike regular drugs, it has the advantage of not having any side effects that may occur when taking the drug for a long time since it is made from food. The health functional food of the present invention obtained in this way is very useful because it can be consumed on a daily basis. The amount of the food composition of the present invention to be added to such health functional food cannot be uniformly specified as it varies depending on the type of health functional food being targeted. However, it may be added within a range that does not damage the original taste of the food, and may be added to the target food. It is usually in the range of 0.01 to 50% by weight, preferably 0.1 to 20% by weight. In addition, in the case of health functional foods in the form of pills, granules, tablets, or capsules, it is usually added in the range of 0.1 to 100% by weight, preferably 0.5 to 80% by weight. In one embodiment, the health functional food of the present invention may be in the form of a pill, tablet, capsule, or beverage.

Additionally, the present invention provides a method for producing a pharmaceutical composition containing fermented garlic extract and a pharmaceutical composition prepared according to the method.

Since the description of the pharmaceutical composition is the same as the description of the manufacturing method of the food composition containing the fermented garlic extract described above and the food composition prepared according to the method, reference will be made to that section for specific details.

Meanwhile, in this specification, the term ‘including as an active ingredient’ means containing a sufficient amount to achieve the efficacy or activity of the composition of the present invention. In one embodiment of the invention, in the composition of the invention, the composition of the invention contains, for example, at least 0.001 mg/kg, preferably at least 0.1 mg/kg, more preferably at least 10 mg/kg, even more. Preferably it contains 100 mg/kg or more, even more preferably 250 mg/kg or more, and most preferably 1000 mg/kg or more. Since the composition of the present invention is a natural product and has no side effects on the human body even when administered in excessive amounts, the upper quantitative limit of the composition of the present invention included in the composition of the present invention can be selected and implemented within an appropriate range by a person skilled in the art.

The pharmaceutical composition of the present invention can be prepared using pharmaceutically suitable and physiologically acceptable auxiliaries in addition to the active ingredients, and the auxiliaries include excipients, disintegrants, sweeteners, binders, coating agents, swelling agents, lubricants, and glidants. Alternatively, flavoring agents, etc. may be used.

For administration, the pharmaceutical composition may be preferably formulated as a pharmaceutical composition containing one or more pharmaceutically acceptable carriers in addition to the active ingredients described above.

The pharmaceutical composition may be in the form of granules, powders, tablets, coated tablets, capsules, suppositories, solutions, syrups, juices, suspensions, emulsions, drops, or injectable solutions. For example, for formulation in the form of tablets or capsules, the active ingredient may be combined with an orally, non-toxic, pharmaceutically acceptable inert carrier such as ethanol, glycerol, water, etc. Additionally, if desired or necessary, suitable binders, lubricants, disintegrants and coloring agents may also be included in the mixture. Suitable binders include, but are not limited to, starch, gelatin, natural sugars such as glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, tracacance or sodium oleate, sodium stearate, magnesium stearate, sodium Includes benzoate, sodium acetate, sodium chloride, etc. Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum, etc.

Acceptable pharmaceutical carriers in compositions formulated as liquid solutions include those that are sterile and biocompatible, such as saline solution, sterile water, Ringer's solution, buffered saline solution, albumin injection solution, dextrose solution, maltodextrin solution, glycerol, ethanol, and the like. One or more of the ingredients can be mixed and used, and other common additives such as antioxidants, buffers, and bacteriostatic agents can be added as needed. In addition, diluents, dispersants, surfactants, binders, and lubricants can be additionally added to formulate injectable formulations such as aqueous solutions, suspensions, emulsions, etc., pills, capsules, granules, or tablets.

The pharmaceutical composition of the present invention can be administered orally or parenterally, and in the case of parenteral administration, it can be administered by intravenous injection, subcutaneous injection, intramuscular injection, intraperitoneal injection, transdermal administration, etc., and is preferably administered orally.

The appropriate dosage of the pharmaceutical composition of the present invention varies depending on factors such as formulation method, administration method, patient's age, weight, sex, pathological condition, food, administration time, administration route, excretion rate, and reaction sensitivity, and is usually A skilled doctor can easily determine and prescribe an effective dosage for desired treatment or prevention. According to a preferred embodiment of the present invention, the daily dosage of the pharmaceutical composition of the present invention is 0.001-10 g/kg.

The pharmaceutical composition of the present invention is prepared in unit dosage form by formulating using pharmaceutically acceptable carriers and/or excipients according to a method that can be easily performed by those skilled in the art. It can be manufactured by placing it in a multi-capacity container. At this time, the formulation may be in the form of a solution, suspension, or emulsion in an oil or aqueous medium, or may be in the form of an extract, powder, granule, tablet, or capsule, and may additionally contain a dispersant or stabilizer.

Hereinafter, the present invention will be described with reference to examples.

[Example]

Example One

A rice bran mixture was prepared by adding 10 g of water and 1 g of sugar to 1000 g of rice bran, and 10 g of Bacillus subtilis was inoculated to prepare a fermented rice bran product. When the internal temperature of the rice bran fermentation product reaches 60°C, raw garlic sliced to an average thickness of 1 mm is wrapped in gauze and placed inside the rice bran fermentation product, and the rice bran fermentation product is covered over it to maintain the internal temperature at 60 to 65°C while maintaining the internal temperature at 60 to 65°C. By aging for a period of time, Bacillus subtilis fermented garlic was prepared. Afterwards, 100g of Bacillus subtilis fermented garlic wrapped in gauze, 1500g of water, and 150g of sugar were mixed and placed in an airtight container. Saccharomyces cerevisiae (FJ793809) yeast was added and liquid fermentation was performed at 33°C for 7 days to create a garlic fermented broth. was manufactured. Afterwards, the garlic fermentation broth was pressed and filtered to obtain a garlic fermentation extract.

Example 2

A garlic fermented extract was prepared in the same manner as in Example 1, except that Lactobacillus plantarum was additionally inoculated along with yeast during liquid fermentation.

Comparative example One

A fermented garlic extract was prepared in the same manner as in Example 1, except that fresh garlic was used instead of raw garlic slices.

Comparative example 2

Instead of liquid fermentation in Example 1, except for water, 100 g of Bacillus subtilis fermented garlic wrapped in gauze and 150 g of sugar were mixed and placed in an airtight container, and Saccharomyces cerevisiae (FJ793809) yeast was added to perform solid-state fermentation. Fermentation extract was obtained in the same manner as in Example 1 except that.

[Test example]

Allin and SAC Content analysis according to fermentation time

The garlic fermentation extracts of the above examples and comparative examples were sampled at 2-day intervals from day 0 to day 11 of yeast fermentation to obtain each garlic fermentation extract, freeze-dried to prepare powder, and then fermented garlic according to the method below. The contents of allin and SAC were analyzed from the extract. First, a mixture of 4 ml distilled water was added to 1 g of the garlic fermentation extract prepared according to Examples and Comparative Examples in a 5 ml flask, stirred, and sonicated at room temperature to obtain an extract. The extract was filtered through a 0.2-μm membrane filter and analyzed by reverse-phase (RP)-HPLC. Allin and SAC were analyzed separately using a Waters HPLC system equipped with a photodiode array detector and Cool autosampler. The column at this time was a Hypurity Elite C18 column (3 ㎛, 150 × 3 ㎜, Thermo Hypersil, USA) with a C18 guard column cartridge (10 ㎛, Bondapak, Ireland) attached, and detection was performed at 208 ㎚. The flow rate was 0.4 mL/min, and 10 μL was injected.

All experiments were conducted three times, and statistical significance tests were conducted using SAS software (version 8.2; SAS Institute, Inc, USA). Significant differences were determined at 99% and 95% confidence levels using analysis of variance. It was confirmed in .

The results of the analysis of the allin content (mg/g) of the garlic fermented extracts prepared according to Example 1, Example 2, Comparative Example 1, and Comparative Example 2 analyzed in this manner are shown in Table 1 below, and the SAC content The analysis results (mg/g) are shown in Table 2 below.

According to Table 1, the allin content in Example 1, Example 2, and Comparative Example 1 did not decrease significantly over time and was maintained at a level almost similar to the content before fermentation. On the other hand, the garlic fermentation extract of Comparative Example 2, which underwent solid-state fermentation of yeast, showed a rapid decrease in allin content over time.

According to Table 2, the content of SAC increased rapidly after 5 days in Examples 1 and 2, reached the highest level after 7 days, and then rapidly decreased. Therefore, yeast fermentation for 5 to 9 days was found to be most appropriate.

On the other hand, in Comparative Examples 1 and 2, the content of SAC showed little change, and although it increased slightly after fermentation, it remained at a slight level compared to the content in Examples 1 and 2.

Although the embodiments of the present invention have been described above, those skilled in the art can add, change, delete or add components without departing from the spirit of the present invention as set forth in the patent claims. The present invention may be modified and changed in various ways, and this will also be included within the scope of rights of the present invention.

Claims (7)

(a) mixing rice bran, water and sugars and then inoculating Bacillus subtilis to produce fermented rice bran;
(b) producing Bacillus subtilis fermented garlic by placing coarsely ground garlic or sliced garlic in the rice bran fermentation product;
(c) mixing the Bacillus subtilis fermented garlic, water, and sugars, then inoculating yeast and performing liquid anaerobic fermentation to produce a garlic fermentation broth; and
(d) filtering the garlic fermentation broth to obtain a garlic fermentation extract. delete According to paragraph 1,
The liquid anaerobic fermentation in step (c) is performed by inoculating yeast into a mixture of 100 parts by weight of water, 1 to 10 parts by weight of the Bacillus subtilis fermented garlic, and 0.5 to 20 parts by weight of sugars. method. According to paragraph 3,
A method for producing a fermented garlic extract, characterized in that the liquid anaerobic fermentation in step (c) is performed at 30 to 40 ° C. for 3 to 15 days. According to paragraph 1,
After step (d), (e) inoculating the fermented garlic extract with lactic acid bacteria and fermenting it at 30 to 40°C for 2 to 3 days. The garlic fermentation extract prepared by the production method selected from any one of claims 1 and 3 to 5 is used as an active ingredient, and the allin content is 10 to 12 mg/g based on solid content, and the content of esallylcysteine. This 2 to 15 mg/g food composition. delete