KR102908272B1 - Method for manufacturing herbal yogurt using black garlic and herbal yogurt manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing a food composition using black garlic and a food composition produced thereby.
A method for producing a food composition using black garlic according to one embodiment of the technical idea of the present invention comprises: preparing raw garlic, washing it in purified water, immersing the washed raw garlic in a mixture, separating the raw garlic immersed in the mixture, exposing it to sulfur fumes, and washing it with at least one acid selected from acetic acid and citric acid; drying the raw garlic washed with at least one acid selected from acetic acid and citric acid; mixing ginseng, bellflower root, deodeok, yeoju, and Jerusalem artichoke with the dried raw garlic to produce a raw garlic mixture; mixing honey with the raw garlic mixture and fermenting it in a fermenter to produce a primary garlic fermentation product; spraying a samchae fermentation solution onto the primary garlic fermentation product and then fermenting it to produce a secondary garlic fermentation product; steaming and aging the secondary garlic fermentation product to produce a black garlic fermentation mixture; mixing a white pepper powder concentrate into the black garlic fermentation mixture to produce a black garlic fermentation mixture concentrate; After transferring the above black garlic fermentation mixture to an extraction tank, useful components are extracted from the above black garlic fermentation mixture to prepare a black garlic extract mixture, the above black garlic extract mixture is sterilized and deodorized, and an additive is mixed into the sterilized and deodorized black garlic extract mixture to prepare a food composition.
The method for producing a food composition using black garlic according to various embodiments of the technical idea of the present invention by the above-described configuration can produce a food composition using black garlic having nutritional components beneficial to the human body, thereby preventing the loss of the original nutrition of raw garlic and removing the spicy taste and fishy smell unique to raw garlic, thereby reducing the aversion to garlic consumption for anyone of any age or gender, thereby contributing to the promotion of health.

Description

Method for manufacturing herbal yogurt using black garlic and herbal yogurt manufactured by the same

The present invention relates to a method for producing a food composition using black garlic and a food composition produced thereby, and more particularly, to a method for producing a food composition using black garlic and a food composition produced thereby, which can contribute to the promotion of health by preventing the loss of the original nutrients of raw garlic by producing a food composition using black garlic having nutritional components beneficial to the human body and removing the spicy taste and fishy smell unique to raw garlic, thereby reducing the aversion to garlic consumption for anyone of any age or gender.

Recent food market trends, driven by "well-being," are shifting from the inherent nutritional functions of natural, natural, and customized foods to the demand for phyto-medicinal functions that can prevent and even treat diseases. Furthermore, with rapidly changing times and economic growth, modern people are experiencing significant stress, with youth and office workers in particular experiencing symptoms such as decreased concentration and anxiety. In the food industry, with the acceleration of an aging society and a knowledge-based society, the well-being trend is gaining mainstream attention, leading to the spotlight on eco-friendly foods and the rapid expansion of customized products (e.g., silver, health, infant, and beauty products).

Yogurt, also known as yogurt, is made by fermenting milk or skim milk with lactic acid bacteria. The fatty acids found in yogurt, butyric acid and conjugated linoleic acid (CLA), strengthen the intestines and promote bowel movement, which can alleviate constipation. Furthermore, the beneficial bacteria in yogurt regulate intestinal acidity, which can reduce cancer-causing chemicals. It is known to help prevent stomach and rectal cancer, reduce blood cholesterol, and help prevent diabetes.

However, plain yogurt without any additional ingredients has the problem of being tasteless and having a uniquely bland texture, making it difficult to satisfy the high preference of consumers. Therefore, yogurts with various tastes, flavors, and health functionalities, such as those in Prior Art 1 (Republic of Korea Patent No. 10-1913548) or Prior Art 2 (Republic of Korea Patent No. 10-1841880), are being developed.

Meanwhile, garlic, one of Korea's four major vegetables, is a key ingredient in various seasonings. Allicin, abundant in garlic, is known to dilate blood vessels and lower blood cholesterol and triglycerides. It also eliminates Helicobacter pylori, a bacteria that causes stomach cancer, and suppresses cancer through its antioxidant properties. Furthermore, scordinin, a unique bioactive component of garlic, warms the intestines and boosts metabolism, thereby enhancing immunity. However, its strong flavor and aroma have divided consumer preferences, limiting garlic's consumption patterns. Consequently, a growing demand for diverse uses is emerging.

Domestic Publication Patent No. 10-2023-0052325 (published on April 20, 2023) Domestic Patent No. 10-1822425 (registered on January 22, 2018) Domestic Patent No. 10-2607143 (registered on November 23, 2023)

The problem to be solved by the present invention is to provide a method for producing a food composition using black garlic, which has nutritional components beneficial to the human body, thereby preventing the loss of the original nutrients of raw garlic and removing the spicy taste and fishy smell unique to raw garlic, thereby reducing the aversion to garlic consumption for people of all ages and genders, thereby contributing to the promotion of health, and a food composition produced thereby.

In addition, another problem to be solved by the present invention is to provide a method for manufacturing a food composition using black garlic, which satisfies nutritional needs as a health food while also satisfying various functionalities desired by consumers, such as improving digestion and activating the survival of intestinal lactic acid bacteria, and which can be used not only as a simple snack but also as a meal replacement, and a food composition manufactured thereby.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In one embodiment of the technical idea of the present invention, a method for producing a food composition using black garlic is disclosed.

The method for producing a food composition using the above black garlic comprises: preparing raw garlic, washing it in purified water, immersing the washed raw garlic in a mixture, separating the raw garlic immersed in the mixture, exposing it to sulfur fumes, washing it with at least one acid selected from acetic acid and citric acid, drying the raw garlic washed with at least one acid selected from acetic acid and citric acid, mixing ginseng, bellflower root, deodeok, yeoju, and Jerusalem artichoke with the dried raw garlic to produce a raw garlic mixture, mixing honey with the raw garlic mixture and fermenting it in a fermenter to produce a primary garlic fermentation product, spraying a samchae fermentation solution onto the primary garlic fermentation product and fermenting it to produce a secondary garlic fermentation product, steaming the secondary garlic fermentation product and aging it to produce a black garlic fermentation mixture, mixing a white pepper powder concentrate into the black garlic fermentation mixture to produce a black garlic fermentation mixture concentrate, and mixing the black garlic After transferring the fermented mixture to an extraction tank, useful components are extracted from the black garlic fermented mixture to prepare a black garlic extract, the black garlic extract is sterilized and deodorized, and an additive is mixed into the sterilized and deodorized black garlic extract to prepare a food composition.

The above mixture may contain a weight ratio of 3 to 7 parts by weight of lemon juice, 20 to 30 parts by weight of 3% by weight concentration of bamboo salt water, and 5 to 10 parts by weight of green tea leaf infusion water.

The above raw garlic mixture can be prepared by mixing 1 to 5 parts by weight of ginseng, 4 to 8 parts by weight of doraji, 3 to 7 parts by weight of deodeok, 2 to 6 parts by weight of yeoju, and 1 to 5 parts by weight of Jerusalem artichoke with respect to 100 parts by weight of the total content of the dried raw garlic.

The above secondary garlic fermentation product can be manufactured by mixing 10 to 20 parts by weight of the three-color fermentation liquid with respect to 100 parts by weight of the total content of the first garlic fermentation product, and then fermenting the first garlic fermentation product sprayed with the three-color fermentation liquid at a temperature of 28 to 32°C for 4 to 8 days.

The above black garlic fermentation mixture can be manufactured by mixing 80 to 120 parts by weight of the white garlic powder mixture with 100 parts by weight of the total content of the black garlic fermentation mixture.

In addition, in another embodiment of the technical idea of the present invention, a food composition using black garlic manufactured by the above-described method is disclosed.

Specific details of other embodiments are included in the detailed description.

The method for producing a food composition using black garlic according to various embodiments of the technical idea of the present invention produces a food composition using black garlic having nutritional components beneficial to the human body, thereby preventing the loss of the original nutrition of raw garlic and removing the spicy taste and fishy smell unique to raw garlic, thereby reducing the aversion to garlic consumption for anyone of any age or gender, and contributing to the promotion of health.

In addition, a food composition manufactured according to various embodiments of the technical idea of the present invention satisfies the nutritional needs of a health food while satisfying various functionalities desired by consumers, such as a digestion improvement function and an intestinal lactic acid bacteria survival activation function, and can be used not only as a simple snack but also as a meal replacement.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

The advantages and features of the present invention, and the methods for achieving them, will become clearer with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosure is thorough and complete and to sufficiently convey the spirit of the present invention to those skilled in the art.

The terminology used in this application is solely for the purpose of describing specific embodiments and is not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by those of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and shall not be construed in an idealized or overly formal sense unless explicitly defined herein.

Hereinafter, a method for producing a food composition using black garlic according to one embodiment of the technical idea of the present invention will be described in detail with reference to a preferred embodiment.

In order to manufacture a food composition using black garlic according to one embodiment of the technical idea of the present invention, first, raw garlic may be prepared, washed in purified water, and then the washed raw garlic may be immersed in a mixed solution.

The raw garlic mentioned above may be domestic raw garlic, which is stored or locally produced, and the process may be carried out by soaking the washed raw garlic in a mixed solution at a temperature of 20 to 30°C for 60 to 120 minutes.

The above mixture may be prepared by mixing lemon juice, bamboo salt water, and green tea leaf infusion. Specifically, the mixture may include a weight ratio of 3 to 7 parts by weight of lemon juice, 20 to 30 parts by weight of bamboo salt water having a concentration of 3% by weight, and 5 to 10 parts by weight of green tea leaf infusion.

The above lemon juice contains a lot of vitamin C and has a strong acidity, and is effective for skin health, fatigue recovery, cold prevention, headaches, etc. The above lemon juice and bamboo salt water can sterilize the raw garlic and prevent the raw garlic from discoloring over time.

In addition, the green tea leaf infusion liquid may be a green tea leaf infusion liquid prepared by the following method.

In order to manufacture the above green tea leaf infusion, first, green tea leaves can be collected and washed to remove foreign substances attached to the green tea leaves.

Green tea, as mentioned above, is a popular beverage consumed worldwide. Its main components include catechins, caffeine, amino acids, vitamins, and minerals, and these components are reported to exhibit various physiological activities. In particular, catechins, one of the active ingredients of green tea, are known to have anti-tumor, anti-cancer, antioxidant, apoptosis-inducing, anti-angiogenic, and cholesterol-lowering effects.

Next, the washed green tea leaves can be dried.

The above drying can be carried out in a well-ventilated, shaded place or in a dryer to prevent chlorophyll from being destroyed and the unique aroma of green tea from disappearing when dried in the sun. For example, the drying can be carried out by drying for 20 to 40 hours in a dryer maintained at a temperature of 30 to 40°C and a humidity of 40 to 60%.

That is, in the drying of the green tea raw leaves, the moisture contained in the green tea raw leaves is gradually and evenly evaporated as described above, so that the unique taste and aroma of green tea can be more easily expressed, and by destroying the cell tissue of the green tea raw leaves to facilitate the penetration of air, the fermentation process is promoted, so that the taste and aroma of green tea can be strongly infused in the fermented green tea leaf water.

Next, the dried green tea leaves can be heated and roasted.

The above roasting may be carried out in two stages of first roasting and second roasting to ensure that the fragrance and useful components of the dried green tea leaves are sufficiently extracted. Specifically, the first roasting may be carried out by heating the dried green tea leaves in a container heated to a temperature of 200 to 230°C for 1 to 5 minutes, followed by first cooling at a temperature of 50 to 60°C for 20 to 80 minutes, and the second roasting may be carried out by heating the first-cooled green tea leaves in a container heated to a temperature of 120 to 150°C for 5 to 10 minutes, followed by cooling at a temperature of 30 to 40°C for 100 to 200 minutes.

Next, water is mixed with the roasted green tea leaves, and the roasted green tea leaves are removed to produce green tea leaf infusion.

The above green tea leaf infusion can be prepared by mixing 1,800 to 2,200 parts by weight of water at a temperature of 50 to 60°C with 100 parts by weight of the total content of the roasted green tea leaves, and then infusing for 10 to 20 hours.

Next, the raw garlic soaked in the above mixture can be separated, exposed to sulfur fumes, and then washed with one or more acids, such as acetic acid or citric acid.

By separating raw garlic immersed in the above mixture, exposing it to sulfur fumes, and then washing it, the color of the raw garlic can be improved by preventing the raw garlic from oxidizing and turning black, and by washing the raw garlic exposed to the sulfur fumes with at least one acid, such as acetic acid or citric acid, the flavor, color, cracking, and whitening rate of the raw garlic can be improved.

Next, the raw garlic washed with one or more of the above acids, acetic acid or citric acid, can be dried.

The above drying can be carried out using a dryer to prevent the moisture contained inside the raw garlic from rapidly evaporating and the unique flavor from disappearing when dried in sunlight. For example, the drying can be carried out by drying raw garlic washed with at least one acid of acetic acid or citric acid in a dryer maintained at a temperature of 20 to 22°C and a humidity of 40 to 50% for 30 to 50 hours.

Next, a raw garlic mixture can be prepared by mixing ginseng, doraji, deodeok, yeoju, and sweet potato with the dried raw garlic.

For example, the raw garlic mixture can be prepared by mixing 1 to 5 parts by weight of ginseng, 4 to 8 parts by weight of doraji, 3 to 7 parts by weight of deodeok, 2 to 6 parts by weight of yeoju, and 1 to 5 parts by weight of Jerusalem artichoke, with respect to 100 parts by weight of the total content of the dried raw garlic.

The above ginseng is a plant belonging to the genus Panax, and its roots are used for medicinal purposes. The efficacy of ginseng is due to ginsenoside, an active ingredient present in ginseng.

The above ginsenosides can be classified into three types, namely, protopanaxadiol-type ginsenoside, protopanaxatriol-type ginsenoside, and oleanane-type ginsenoside, depending on the structure of the ginsenoside aglycone.

Ginseng can be used as fresh ginseng, dried and manufactured into white ginseng, or steamed and manufactured into red ginseng. Among ginseng, glycoside ginsenosides such as Rg1, Re, Rb1, Rb2, Rc, and Rd are the main constituents of fresh ginseng, and it is known that the content of rare ginsenosides such as Rg3, Rh1, Rh2, and Compound K, which are hardly present in fresh ginseng, can increase in processed ginseng.

Ginsenosides, ginseng saponins, can have various disease-relieving effects depending on the type, and thus research on ginsenosides is active. Through these studies, ginsenoside Rb1 is a representative ginsenoside that has analgesic, antipyretic, lipolytic, hypnotic, and increases the synthesis efficiency of various proteins in the body. Ginsenoside Rb2 has hormone-stimulating and antidiabetic effects, and ginsenoside Rg1 has effects such as excitement, fatigue recovery, and memory improvement. In addition, the pharmacological effects of various ginsenosides are known, and they are manufactured into medicines and health foods.

The above-mentioned Platycodon grandiflorum is a perennial dicotyledonous plant in the Campanulaceae family of the Campanula order. It is known as a traditional herbal medicine that relieves phlegm and coughs, and is also a food ingredient classified as a root vegetable.

In Oriental medicine, the dried roots of this plant are called Gilgyeong (桔梗) and have been used since ancient times as a medicine to stop phlegm and coughs. The roots of the plant, which look similar to ginseng roots, are dug up in spring or fall and dried in the sun for consumption or medicinal purposes. They have a spicy and bitter taste and a neutral nature. They act on the lungs to stop coughs and eliminate phlegm.

Also, Platycodon grandiflorum is used for coughs, phlegm, nasal congestion, asthma, bronchitis, pleurisy, sore throats, headaches, etc. due to colds. The dosage is 6 to 12g per day in the form of decoction, tablets, or powder. In Oriental medicine, it is generally used in combination with mulberry leaves, chrysanthemum, and apricot seeds, and it is used to treat sticky phlegm and coughs. However, it is known that people with chronic coughs due to fluid deficiency and coughing up blood should avoid taking it.

In particular, it is known to be effective as an expectorant for pus, phlegm, tonsillitis, phlegm, diarrhoea, purulent boils, asthma, and pulmonary tuberculosis, and it is also known to be effective for pleurisy, etc. It is said to be good as a tonic instead of expensive ginseng, and it is said that aged ones have medicinal effects that are no less than wild ginseng.

The main pharmacological component of this Platycodon grandiflorum has been identified as a triterpenoid saponin, which has the effect of stimulating bronchial secretion and removing phlegm. The saponin component, which is unique to Platycodon grandiflorum, is also known to have various pharmacological effects, such as sedation, antipyretic, analgesic, cough suppressant, expectorant, blood sugar lowering, cholesterol metabolism improvement, anticholinergic, anticancer, and gastric acid secretion suppression.

In addition, the substances contained in the doraji reduced the production of toxins by fungi and promoted phagocytosis when administered to experimental animals. In particular, the inulin component was confirmed to have strong anticancer activity in an anticancer experiment using mice.

The above-mentioned deodeok ( Codonopsis lanceolata ) is a perennial root belonging to the campanula family that grows wild in the mountainous regions of Korea, China, and Japan and is used as an edible root. It has been called one of the five ginsengs along with ginseng since ancient times and has been widely used as a food and herbal medicine ingredient.

The main components of this deodeok include polyphenol, saponin, triterpene, steroid compounds, and polyacetylenes such as lobetyolin. Its physiological activities, such as neutral lipid and cholesterol suppression, antioxidant, antimutagenic, and antitumor activities, have been reported, and research is being conducted to utilize it as a material for health functional foods.

In addition, in oriental medicine, the above-mentioned deodeok has been used for the purpose of treating diseases as it is excellent for reducing swelling, strengthening the body, reducing fever, expectorating phlegm, draining pus, recovering from illness, and promoting milk secretion.

In addition, deodeok is known to be rich in carbohydrates, protein, and fat, as well as minerals such as iron, calcium, and phosphorus, and vitamins B1 and B2. It has been mainly used for food such as grilling, pickling, stir-frying, and salads. Recently, foods with antioxidant functions are appearing one after another by adding deodeok to foods such as cheonggukjang and gochujang.

The above-mentioned cucumber is also called bitter cucumber, and is an annual vine of the Cucurbitaceae family. Its stem is thin and long and climbs with tendrils, and its palm-shaped leaves have long petioles and grow alternately. It blooms yellow flowers in summer or fall and its long, round fruits ripen to red and yellow.

These herbs contain ingredients such as plant insulin (p-insulin) and charantin, and are rich in vitamin C, so they are known to be excellent for diabetics and high blood pressure patients.

The Jerusalem artichoke (scientific name: Helianthus tuberosus L) is a perennial plant in the sunflower genus of the Asteraceae family. It is also called ttungttangji and in herbal medicine, gukwoo (菊芋). Its origin is known to be North America (Slimestad et al 2010), and because Korea has similar climatic conditions, it grows wild throughout the country and is cultivated by some farms (Go and Jeon 2003). Jerusalem artichoke generally forms a tuber measuring 7.5–10 × 3–5 cm, and although this tuber differs depending on the variety, cultivation region, and climate, it contains inulin, a type of dietary fiber and a type of natural high-value polysaccharide, at up to 76% of its dry weight.

Inulin, found abundantly in Jerusalem artichokes, is classified as GRAS (generally regarded as safe) by the U.S. FDA and has various physiological functions without being digested or broken down in the human stomach. Inulin, which is not broken down by human digestive enzymes, reaches the intestines and is fermented by intestinal microorganisms, maintaining a pleasant intestinal environment. In particular, it promotes the growth of bifidobacteria, which have immunomodulatory properties, and is known as a prebiotic bifidus factor. When inulin is broken down, most of it forms fructose, except for glucose produced at the ends. This means it does not increase blood sugar levels and is low in calories, making it effective in improving obesity. Furthermore, Jerusalem artichoke extracts have recently been found to contain a large amount of phenolic compounds, which have powerful antioxidant effects.

Next, the first garlic fermentation product can be produced by mixing honey into the raw garlic mixture and fermenting it in a fermenter.

For example, the primary garlic fermentation product can be manufactured by mixing 1 to 5 parts by weight of honey with respect to 100 parts by weight of the total content of the raw garlic mixture, and then fermenting the mixture at a temperature of 38 to 42°C for 1 to 5 days using a fermenter filled with minerals in which jade, pozzolan, silicon dioxide, and quartz having a far-infrared spectral emissivity of 0.90 μm or more are mixed at a weight ratio of 1:1:1:1 under conditions of a temperature of 40°C.

The above honey refers to the nectar and pollen collected by bees from the flowers of various plants and converted into their food and stored, and contains glucose, fructose, carbohydrates, minerals, plant pigments, enzymes, and pollen. The above honey has been used for a long time as a tonic, soothing, detoxifying, relieving fatigue, treating gastrointestinal disorders, coughs, dry skin, eczema, constipation, neurasthenia, lowering blood sugar, and maintaining metabolic balance, and is known to have beneficial effects on beauty and health, and to be rich in vitamin B, especially B6.

In addition, the honey is reported to be rich in minerals and vitamins that are essential for humans, and is good for recovering from fatigue, preventing aging, and boosting vitality. It is also reported to contain a large amount of antioxidants, and is highly valued as a sweetener that does not harm the physiological functions of the human body at all.

The aforementioned jade promotes resonance with the body's cells and strengthens the function of blood vessels. It also moisturizes the internal organs and helps completely eliminate waste. It is also beneficial for bronchial diseases, asthma, fever, anemia, and thirst. It also promotes lung function, supports vocal cord function, and helps the throat. It also affects hair, making it shiny. It also helps prevent nervous disorders such as stress and chronic illness. Furthermore, jade helps with circulatory and respiratory diseases, and balances blood viscosity, improving blood alkalinity.

The above pozzolan contains about 2.0 ppm of germanium and contains a large amount of far-infrared rays and negative ions, and representative examples include volcanic ash, siliceous clay, and siliceous earth. In other words, the above pozzolan emits far-infrared rays equivalent to about 180 times that of yellow clay, effectively removing waste products attached to the user's skin, having a humidity control function, emitting negative ions and human body activation energy, having a harmful electromagnetic wave blocking function, and also providing deodorizing and sterilizing effects and heavy metal neutralization effects.

The above silicon dioxide (SiO ₂ ) is an oxide of silicon, also known as silica, and is used as a major component of mullite, cordierite, and yellow earth, which are well known to emit far-infrared rays. The above silicon dioxide has the ability to emit a large amount of far-infrared rays even in small amounts and is inexpensive. Amorphous silica is evaluated as not carcinogenic to humans, so it is used as a main raw material for cosmetics, and its harmful effects on the human body are unknown.

The above-mentioned quartz rock is a rock belonging to the quartz metamorphic rock group among igneous rocks, and is weathered and easily broken. It is often kaolinized (turned into clay) like white clay used as a raw material for porcelain. The above-mentioned quartz rock is known to have the functions of removing harmful substances, decomposing heavy metals, extracting minerals, controlling water quality and purifying water, containing a rich oxygen content, and radiating far-infrared rays.

The main components of the above-mentioned makbanseok are anhydrous silica (SiO ₂ ) and aluminum oxide (Al ₂ O ₃ ), and it is composed of 30,000 to 150,000 multi-layered porous materials per 1 cm ³ , and has a large specific surface area, so it has the effect of adsorbing and decomposing pollutants, heavy metals, etc., and also shows cement toxicity neutralization, antibacterial, insect repellent, and strong deodorizing effects, and makbanseok, which extracts more than 40 types of minerals, is known to be effective for metabolism and skin health management, and is also used in cosmetics, etc. Makbanseok has water quality control and purification effects, adjusting acidic or strongly alkaline water to slightly alkaline (pH 7.2 to 7.4), and has a purification effect, so it is used as a filter in water purifiers.

The above-mentioned makbanseok is known to have a preservative effect by lowering COD (chemical oxygen demand) and BOD (biological oxygen demand) when soaked in water, and is also known to be effective in maintaining the freshness of food, increasing taste, and promoting blood circulation and metabolism through far-infrared radiation.

Next, a secondary garlic fermentation product can be manufactured by spraying the samchae fermentation liquid onto the primary garlic fermentation product and then fermenting it.

For example, the secondary garlic fermentation product can be prepared by mixing 10 to 20 parts by weight of the three-color fermentation liquid with respect to 100 parts by weight of the total content of the primary garlic fermentation product, and then fermenting the primary garlic fermentation product sprayed with the three-color fermentation liquid at a temperature of 28 to 32°C for 4 to 8 days.

In addition, the above three-color fermented liquid may be a three-color fermented liquid prepared by the following method.

In order to prepare the above-mentioned three-color fermented liquid, first, three-color can be prepared and then extracted to prepare a three-color extract.

For example, the above-mentioned three-color extract can be prepared by preparing and crushing three-color, mixing 800 to 1200 parts by weight of purified water with 100 parts by weight of the total crushed three-color, and then heating at a temperature of 90 to 100°C for 60 to 120 minutes to perform hot water extraction.

The parts used to manufacture the above-mentioned samchae extract can be various organs or parts of samchae, such as leaves, flowers, roots, and stems. The main ingredient of samchae, dietary sulfur, contains 60 times more saponin than wild ginseng, and is rich in nitrogen and fiber along with minerals such as calcium, iron, zinc, and manganese, so it has various effects such as bone and tooth formation, blood production and blood purification, enhancement of vitality, body balance control, hypertension, arteriosclerosis, prevention of constipation, and promotion of bowel movements.

The role of the above dietary sulfur is closely related to improving liver function and detoxification, such as alpha and gamma-psychotropic diseases (dementia, mental retardation), beta-cancer or chronic diseases (diabetes, hypertension, hypotension), delta-skin diseases (agent orange, psoriasis, atopic allergy), lambda and mu sulfur-strengthening the immune system, and ginseng, red ginseng, wild ginseng, and sun ginseng only contain beta sulfur, while samchae is known to contain all six components.

Next, the fermented lactic acid bacteria culture solution can be inoculated into the above-mentioned three-color extract.

Specifically, the inoculation can be performed by mixing 10 to 30 g of the fermented lactic acid bacteria culture solution per 1 liter (L) of the above-described three-color extract. As the fermented lactic acid bacteria, a strain of the genus Lactobacillus can be used. For example, the Lactobacillus strain can be any one or more strains selected from the group consisting of Lactobacillus plantarum, Lactobacillus acidophilus , Lactobacillus bulgaricus , Lactobacillus sakei , Lactobacillus casei , and Lactobacillus brevis .

In addition, the fermented lactic acid bacteria culture solution can be prepared by inoculating the fermented lactic acid bacteria strain into a culture medium, culturing it at 38 to 42°C for 10 to 40 hours, and then diluting it to 4× ¹⁰⁸ to 6× ¹⁰⁸ CFU/mL.

In addition, the inoculation amount of the fermented lactic acid bacteria strain may have an initial inoculation count of 1×10 ⁸ to 10×10 ⁸ CFU/mL, and the culture medium may contain a weight ratio of 50 g/L of glucose, 10 g/L of dextrin, 20 g/L of yeast extract, 5 g/L of sodium citrate, 20 g/L of malt extract, 3 g/L of magnesium chloride, 8 g/L of peptone, and 12 g/L of potassium phosphate.

Next, the fermented lactic acid bacteria culture solution can be used to ferment the ginseng extract inoculated with the fermented lactic acid bacteria culture solution to produce a ginseng fermented solution.

For example, the above-mentioned fermented ginseng liquid can be prepared by fermenting the ginseng extract inoculated with the fermented lactic acid bacteria culture liquid at 33 to 37°C for 7 to 14 days.

Next, the above-mentioned secondary garlic fermentation product can be steamed and then aged to produce a black garlic fermentation mixture.

The above black garlic fermentation mixture can be manufactured by putting the secondary garlic fermentation product into a heating vessel (or steamer), heating it with steam at a temperature of 90 to 95°C, steaming it for 10 to 20 hours, and maturing the steamed secondary garlic fermentation product at a humidity of 80 to 90% and a temperature of 60 to 70°C for 10 to 20 hours. In the present invention, the black garlic fermentation mixture can be manufactured in a form in which black garlic, black ginseng (or black ginseng), black bellflower root, black deodeok, black yam, and black sweet potato are mixed through the above steaming and maturation processes.

Next, a black garlic fermentation mixture can be prepared by mixing the white garlic powder concentrate into the black garlic fermentation mixture.

For example, the black garlic fermentation mixture can be prepared by mixing 80 to 120 parts by weight of the white garlic powder mixture with respect to 100 parts by weight of the total content of the black garlic fermentation mixture.

In addition, the above white powder concentrate may be a white powder concentrate prepared by the following method.

In order to manufacture the above white radish powder concentrate, first, white radish can be prepared to remove foreign substances or impurities.

The removal of the above foreign substances or impurities can be carried out by removing areas of the white coating that are scratched or wounded, selecting white coatings without scratches, and then spraying air on the surface of the white coating to remove fine particles.

The aforementioned whitebaek contains a particularly high amount of nutrients, including lecithin, saponins, isoflavones, and trypsin inhibitors. These ingredients not only possess anticancer properties, but also lower blood cholesterol, inhibit fat synthesis, and thus prevent obesity. Furthermore, they promote intestinal motility through their intestinal cleansing properties, and facilitate bowel movements, thus preventing constipation. Therefore, it is said that consistently consuming whitebaek from a young age significantly reduces the risk of developing adult diseases.

Next, the white squid from which the above foreign substances or impurities have been removed can be soaked in purified water and boiled.

The above immersion can be carried out by immersing the white snail from which the foreign substances or impurities have been removed at a temperature of 20 to 30°C for 5 to 15 hours. By immersing the white snail under the above conditions, moisture can be absorbed into the white snail, thereby producing a white snail in a soft state.

Next, the above-mentioned boiled whitefish can be heated in a double boiler.

By heating the above-mentioned whitebait in a double boiler, the anti-nutritional factor contained in the whitebait is eliminated, thereby increasing the digestibility and absorption rate of the whitebait. In addition, by inactivating the enzyme that causes the fishy smell characteristic of the whitebait, the fishy taste and odor characteristic of the whitebait can be removed from the food composition.

The above double boiling heating can be carried out using a bean cooker, which is a known processing machine. For example, the double boiling heating can be carried out by mixing 10 to 20 parts by weight of bamboo salt water having a concentration of 1 to 3 wt% with respect to 100 parts by weight of the total content of the soaked white radish, and then heating at a temperature of 85 to 95°C for 30 to 70 minutes.

In the present invention, by mixing the above-mentioned boiled whitefish and salt water and heating them in a double boiler, the above-mentioned boiled whitefish can be sterilized and at the same time, discoloration and deterioration can be prevented even with the passage of time.

Next, the double-boiled whitebait can be ground to produce whitebait powder concentrate.

The above white radish powder concentrate can be manufactured by mixing the white radish with the above salt water, heating it in a double boiler, putting it into a grinder, and then grinding it into powder. The white radish powder contained in the above white radish powder concentrate can be ground to have a particle size of 10 to 200 μm.

In the present invention, if the particle size of the white radish powder is pulverized to less than 10 ㎛, a problem may arise in which too many white radish fine particles are included in the white radish powder concentrate, and if the particle size is pulverized to exceed 200 ㎛, a problem may arise in which the particle size of the white radish is too large and the effective nutrients contained in the white radish are not sufficiently extracted. Therefore, it is preferable that the white radish powder is pulverized so that the particle size is in the range of 10 to 200 ㎛.

Next, the black garlic fermentation mixture is transferred to an extraction tank, and useful components are extracted from the black garlic fermentation mixture to produce a black garlic extract.

For example, the black garlic extract can be manufactured by transferring the black garlic fermentation mixture to an extraction tank and then separating the black garlic extract from the waste (or solid matter) using a decanter. The decanter is a centrifuge used for the purpose of separating a solid-liquid system with a lot of solid matter, and the black garlic extract separated using the decanter can be obtained, and the black garlic extract can be stored using a buffer tank.

In the present invention, the configuration of extracting useful components from a black garlic fermentation mixture using a decanter or the like and then separating the remaining fat (or solid matter) and the extracted mixture to produce a black garlic extract is a known technology, and for the convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

Next, the black garlic extract can be sterilized and deodorized.

The sterilization and deodorization of the above black garlic extract can be carried out by sterilizing the black garlic extract by instantaneously heating the black garlic extract using a sterilizing and deodorizing device. For example, the sterilization and deodorization of the above black garlic extract can be carried out by instantaneously heating the black garlic extract using a sterilizing and deodorizing device at a temperature of 130 to 140°C for 1 to 3 seconds.

Next, a food composition can be prepared by mixing additives into the sterilized and deodorized black garlic extract.

The above additives may be added for flavor according to the consumer's preference. For example, the food composition may be prepared by adding 3 to 7 parts by weight of strawberry puree or various fruit purees to 100 parts by weight of the total content of the sterilized and deodorized black garlic extract.

At this time, when manufacturing the above puree, strawberries or various fruit raw materials and fructooligosaccharides can be mixed in a weight ratio of 1:1 and a product manufactured with a sugar content of 65 Brix can be used.

Hereinafter, a method for producing a food composition using black garlic according to one embodiment of the technical idea of the present invention will be described in more detail with reference to an example.

< Example >

First, raw garlic was prepared, washed in purified water, and then the washed raw garlic was soaked in a mixture at 25°C for 90 minutes.

At this time, the mixture was prepared by mixing 5 parts by weight of lemon juice, 25 parts by weight of 3% concentration of bamboo salt water, and 8 parts by weight of green tea leaf infusion.

Next, the raw garlic immersed in the above mixture was separated, exposed to sulfur fumes, and washed with citric acid. The raw garlic washed with citric acid was dried in a dryer maintained at a temperature of 21°C and a humidity of 45% for 40 hours.

Next, a raw garlic mixture was prepared by mixing 3 parts by weight of ginseng, 6 parts by weight of doraji, 5 parts by weight of deodeok, 4 parts by weight of yeoju, and 3 parts by weight of sweet potato with respect to 100 parts by weight of the total content of the dried raw garlic.

Next, 3 parts by weight of honey was mixed with 100 parts by weight of the total content of the raw garlic mixture, and then fermented for 3 days at 40°C using a fermenter filled with minerals in which jade, pozzolan, silicon dioxide, and quartzite were mixed at a weight ratio of 1:1:1:1, each having a far-infrared spectral emissivity of 0.90 μm or more. A primary garlic fermentation product was produced.

Next, 15 parts by weight of the three-color fermentation liquid was mixed with 100 parts by weight of the total content of the first garlic fermentation liquid, and the first garlic fermentation liquid sprayed with the three-color fermentation liquid was fermented at a temperature of 30°C for 6 days to produce a second garlic fermentation liquid.

At this time, the above-mentioned three-color fermentation liquid was prepared by preparing and crushing three-colors, mixing 1000 parts by weight of purified water with 100 parts by weight of the total crushed three-colors, and then heating at 95°C for 90 minutes to extract with hot water to prepare a three-color extract, inoculating the three-color extract with a fermented lactic acid bacteria culture, and fermenting the three-color extract inoculated with the fermented lactic acid bacteria culture at 35°C for 10 days, thereby producing a three-color fermentation liquid.

Next, the secondary garlic fermentation product was placed in a heating vessel (i.e., a steamer) and steamed for 15 hours by heating with steam at a temperature of 93°C, and the steamed secondary garlic fermentation product was aged at a humidity of 85% and a temperature of 65°C for 15 hours, thereby producing a black garlic fermentation mixture.

Next, a black garlic fermentation mixture was prepared by mixing 100 parts by weight of the total content of the black garlic fermentation mixture with 100 parts by weight of the white radish powder concentrate.

At this time, the above-mentioned whitebait powder concentrate was prepared by preparing whitebait, removing foreign substances or impurities, and then soaking the whitebait from which the foreign substances or impurities were removed at a temperature of 25°C for 10 hours to make it soaked, and then mixing 15 parts by weight of bamboo salt water with a concentration of 2% by weight with respect to 100 parts by weight of the total content of the soaked whitebait, and then heating in a double boiler at a temperature of 90°C for 50 minutes, and grinding the above-mentioned double boiler-heated whitebait to make the whitebait powder concentrate.

Next, the black garlic fermentation mixture was transferred to an extraction tank, and useful components were extracted from the black garlic fermentation mixture using a decanter to prepare a black garlic extract.

Next, the black garlic extract was sterilized and deodorized by instantaneously heating the black garlic extract for 2 seconds at a temperature of 135°C using a sterilizing and deodorizing device, and a food composition was prepared by mixing 5 parts by weight of strawberry puree with 100 parts by weight of the total content of the sterilized and deodorized black garlic extract.

< Comparative Example 1 >

Commercially available yogurt made from dairy products (manufactured by Company S) was prepared and used as a food composition according to Comparative Example 1.

< Comparative Example 2 >

First, raw garlic was prepared and washed in purified water, and then the washed raw garlic was dried in a dryer maintained at a temperature of 21°C and a humidity of 45% for 40 hours.

Next, 100 parts by weight of the total content of the dried raw garlic was mixed with 3 parts by weight of honey, and then fermented at 40°C for 3 days using a fermenter filled with minerals including jade, pozzolan, silicon dioxide, and quartzite having a far-infrared spectral emissivity of 0.90 μm or more in a weight ratio of 1:1:1:1, to produce a garlic fermentation product.

Next, the above-mentioned garlic fermentation product was placed in a heating vessel (i.e., a steamer) and steamed with steam at a temperature of 93°C for 15 hours, and the steamed secondary garlic fermentation product was aged at a humidity of 85% and a temperature of 65°C for 15 hours, thereby producing a black garlic fermentation product.

Next, a black garlic fermentation concentrate was prepared by mixing 100 parts by weight of the total content of the black garlic fermentation concentrate with 100 parts by weight of the white garlic powder concentrate.

At this time, the above-mentioned whitebait powder concentrate was prepared by preparing whitebait, removing foreign substances or impurities, and then soaking the whitebait from which the foreign substances or impurities were removed at a temperature of 25°C for 10 hours to make it soaked, and then mixing 15 parts by weight of bamboo salt water with a concentration of 2% by weight with respect to 100 parts by weight of the total content of the soaked whitebait, and then heating in a double boiler at a temperature of 90°C for 50 minutes, and grinding the above-mentioned double boiler-heated whitebait to make the whitebait powder concentrate.

Next, the black garlic fermentation solution was transferred to an extraction tank, and useful components were extracted from the black garlic fermentation solution using a decanter to prepare a black garlic extract solution.

Next, the black garlic extract was sterilized and deodorized by instantaneously heating the black garlic extract for 2 seconds at a temperature of 135°C using a sterilizing and deodorizing device, and a food composition was prepared by mixing 5 parts by weight of strawberry puree with 100 parts by weight of the total content of the sterilized and deodorized black garlic extract.

<Sensory Evaluation>

Sensory evaluation was conducted on the taste, aroma, texture, preference, etc. of the food composition manufactured according to the above example and the food composition manufactured according to Comparative Examples 1 and 2, and the results are shown in [Table 2] below.

The sensory test was conducted on 50 general consumers, and the scores and evaluation criteria were scored using a 9-point scoring system, as shown in [Table 1] below.

score metewand 9 Very good 7 well 5 commonly 3 bad 1 Very bad

division Taste (flavor) off-flavor (smell) Texture (physical properties) Texture Overall preference Example 8.4 8.5 8.3 8.4 8.4 Comparative Example 1 7.3 7.6 7.4 7.3 7.4 Comparative Example 2 6.5 6.6 6.4 6.5 6.5

Referring to the above [Table 2], it can be confirmed that the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the food composition manufactured according to the example are superior to the food composition manufactured according to Comparative Examples 1 and 2.

While a preferred embodiment of the present invention has been described above, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without altering the technical concept or essential features thereof. Therefore, the above-described embodiment should be understood to be illustrative in all respects and not restrictive.

Claims (5)

Prepare raw garlic, wash it in purified water, and then soak the washed raw garlic in the mixture.
Separate the raw garlic soaked in the above mixture, expose it to sulfur fumes, and then wash it with one or more acids, either acetic acid or citric acid.
Drying raw garlic washed with one or more acids, such as acetic acid or citric acid,
A raw garlic mixture is prepared by mixing ginseng, doraji, deodeok, yeoju, and sweet potato with the above dried raw garlic.
After mixing honey into the above raw garlic mixture, ferment it in a fermenter to produce a primary garlic fermentation product.
The secondary garlic fermentation is produced by spraying the samchae fermentation liquid on the primary garlic fermentation and then fermenting it.
The above secondary garlic fermentation product is steamed and then aged to produce a black garlic fermentation mixture.
A black garlic fermentation mixture is prepared by mixing the white radish powder concentrate into the above black garlic fermentation mixture.
After transferring the above black garlic fermentation mixture to an extraction tank, useful components are extracted from the above black garlic fermentation mixture to produce a black garlic extract.
The above black garlic extract is sterilized and deodorized.
A method for producing a food composition using black garlic, characterized in that the food composition is produced by mixing an additive into the sterilized and deodorized black garlic extract.
In paragraph 1,
The above mixture contains 3 to 7 parts by weight of lemon juice, 20 to 30 parts by weight of 3% by weight of bamboo salt water, and 5 to 10 parts by weight of green tea leaf infusion.
A method for producing a food composition using black garlic, characterized in that the raw garlic mixture is produced by mixing 1 to 5 parts by weight of ginseng, 4 to 8 parts by weight of doraji, 3 to 7 parts by weight of deodeok, 2 to 6 parts by weight of yew, and 1 to 5 parts by weight of sweet potato with respect to 100 parts by weight of the total content of the dried raw garlic.
In the second paragraph,
A method for producing a food composition using black garlic, characterized in that the secondary garlic fermentation is produced by mixing 10 to 20 parts by weight of the three-color fermentation liquid with respect to 100 parts by weight of the total content of the first garlic fermentation liquid, and then fermenting the first garlic fermentation liquid sprayed with the three-color fermentation liquid at a temperature of 28 to 32°C for 4 to 8 days.
In the third paragraph,
A method for producing a food composition using black garlic, characterized in that the black garlic fermentation mixture is produced by mixing 80 to 120 parts by weight of the white garlic powder mixture with respect to 100 parts by weight of the total content of the black garlic fermentation mixture.
A food composition using black garlic, characterized in that it is manufactured by any one of the methods selected from claims 1 to 4.