KR20080074473A - The ferment ripened black garlic manufacturing method where the function characteristic is strengthened - Google Patents

Abstract

A method of manufacturing fermented black garlic is provided to maximally increase active components such as ally cysteine and antioxidants. Garlic is stored at 0 to 5deg.C in a space containing about 10 to 20% CO2 gas to inhibit the reduction of allin components, pretreated to inactivate allinase, fermented at 70 to 90deg.C and a saturated water vapor pressure of 100 to 1,000mmHg for 7 to 10 days and then aged with cold and dry air of 10 to 20deg.C for 3 to 5 days. The pretreating is any one of heat-moisture treatment at 100 to 110deg.C for 10 to 29min, acid treatment with 0.2 to 0.5M acetic acid for 10 to 60min or microwave treatment(400 to 600W) for 1 to 5min.

Description

Fermented Black Garlic Production Method with Enhanced Functionality {THE FERMENT RIPENED BLACK GARLIC MANUFACTURING METHOD WHERE THE FUNCTION CHARACTERISTIC IS STRENGTHENED}

1 is a view showing a container for fermentation ripening black garlic production according to the present invention.

Figure 2 shows the analysis of the content of the active ingredient S-arylcysteine in fermented black garlic prepared by the present invention. (S-allylcysteine in the selected ion monitoring (SIM) for trace analysis of organic components) Analysis results of (above; S- allylcysteine standard, below; S- allylcysteine extracted from black garlic according to the present invention))

Figure 3 is a view showing the appearance of fermented ripening black garlic prepared by the manufacturing method according to the present invention.

The present invention relates to a method for producing fermented ripened black garlic, and more particularly, to prepare fermented ripened black garlic, which has enhanced the content of water-soluble allyl sulfur compound such as S-aryl cysteine (SAC), which serves as an effective ingredient in the human body. It is about a method.

In general, today garlic is popular not only as a food but also as a health food all over the world. The reason is that garlic's medicinal effect has been recognized for a long time, and garlic has been widely demonstrated in various effects, especially in the area of infection, circulatory disease, and cancer prevention. .

Garlic has the effect of boosting immunity, expecting the effect of increasing resistance to pathogens and cancer cells, and has already been recognized by many animal experiments and clinical trials to have the effect of preventing and treating circulatory diseases.

However, raw garlic is difficult to consume a lot of odor and gastrointestinal stimulation, but fermentation or aging of garlic, garlic odor is eliminated, irritation is reduced, antioxidant power is increased, and cancer prevention and S-aryl cysteine and It is already known that novel components such as S-arylmercaptocysteine are produced. ( Block , E. Angew . Chem. Int . Ed. Engl . 1992; 31: 1135-1178)

In particular, S-propyl cysteine, S-allyl cysteine (SAC), and S-ethyl cysteine, which are water-soluble substances in fermented-aged garlic, reduce cholesterol production by 42-55% in liver cells. The reduction rate of gamma-glutamyl-S-allyl cysteine, gamma-glutamylS-methyl cysteine, and gamma-glutamylS-propyl cysteine contained in the composition was significantly higher than 16-29%. ( Liu , L. and Y degrees, Y. 2000. Lipids 35 (2): 197-203)

As such, the fermentation-aging garlic, which enhances the health action of the naturally occurring raw garlic and has excellent antioxidant and physiological functions, prevents lifestyle diseases such as hyperlipidemia, hypertension and heart disease, and resists cancer and cancer of patients with cancer. In Japan and the United States, expectations are being raised as a health food that raises nutrients. Recently, research on fermented-aged garlic, that is, black garlic, has continued. ( Isaacsohn , J et al . 1998. Arch Intern . Med . 158: 1189-1194)

However, in Korea, one of the largest producers and consumers of garlic, there is still a lack of systematic research on fermentation-aged garlic and the development of related manufacturing technologies.

There has been controversy over the pungent spiciness of garlic, but when the odorless and tasteless allin present in raw garlic was destroyed by stoll and seebec k in 1991, it was also broken by external forces in the air. It turns out that this is because it is changed to allicin by an allinase present in the body.

Recently, various methods have been developed to facilitate the intake of garlic avoiding the irritant of allicin. However, since the functional components of garlic are destroyed during the processing process, it is necessary to develop the manufacturing technology of the aged garlic in an easy way of ingestion while maintaining or improving the active ingredient of garlic.

S-arylcysteine (SAC), whose effects are attracting attention, is a new substance not contained in raw garlic, and various health effects have been reported. When garlic is aged, new ingredients such as S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC), S-propyl cysteine and S-ethyl cysteine emerge. These water-soluble allyl sulfides compounds, S-allyl cysteine (SAC), are absorbed into the blood by oral ingestion, and lower cholesterol, skin cancer including prostate cancer, colon cancer, lung cancer, Lymphoma, Leukemia, Lymphatic Adenocarcinoma It has been shown to inhibit tumor growth in various types of cancer. ( Knowles and Milner 2000)

Recently, many companies in Korea have started to sell fermented-aged garlic under the name of black garlic, and most black garlic is produced by simple ripening for about 1 ~ 3 months under constant temperature and humidity.

These black garlic is not exactly black but originally turned brown, and its color is darkened to look black. Currently, the prior art of aging garlic to make aged garlic (black garlic) is a very simple process by high temperature aging for a certain period of time. In some cases, there is also a manufacturing method in which the usefulness and antioxidants hardly increase even when the garlic is aged.

Therefore, there is a problem that all aged garlic (black garlic) is not enhanced in useful substances such as SAC and antioxidants, but merely prior to making the color black only, and this is a problem in Japan where black garlic manufacturing technology is ahead of us.

Before describing the present invention, the prior art will be described.

First, Japanese Patent Laid-Open Publication No. 2006-149325 proposes a process for producing fermented black garlic, which self ferments fresh garlic from China. The self-fermentation temperature is maintained at 65-70 ° C. and the humidity is 80-85%, and it is 25-35 days. The drying treatment was carried out at 15-25 ° C. and 40-65% humidity for 5 to 10 days.

Korean Patent No. 10-0530386 is a technique referring to the Japanese patent, hot air aging for 280-300 hours at 40-90 ℃ and natural drying for 38-42 hours, and hot air ripening process at 30-30 hours at 20-30 ℃ After the ripening garlic is manufactured.

However, since all of the preceding patents are made only by self fermentation and simple aging and drying process, there is no process of managing the active ingredient of fermented garlic from the initial raw material to the end of the manufacturing process. There is a problem that is overlooked about the change of the content of SAC.

In other words, in order for fermented-aged garlic to contain a large amount of functional sulfur-allyl compound SAC (S-allyl cysteine) than garlic originally, it should be rich in allin content of garlic used as a raw material. Although the process of changing the compound to allicin that causes odors should be suppressed and aged as much as possible, there is a problem that the content of useful sulfur-compound is low by simple aging.

In addition, Japanese Patent Publication No. 2006-149325 has the disadvantage that the entire process takes up to 45 days, so the fermented black garlic manufacturing period takes too long. Domestic Patent No. 10-0530386, although somewhat shortened, takes at least 15 days. In addition, there is a problem in that the production efficiency is lowered due to the case of rotting before ripening due to the supply of water during the aging process.

Therefore, it is necessary to develop a new fermented black garlic manufacturing method that can shorten the production period of less than 15 days to supplement the above-mentioned problems of the preceding patents, quality control is made from raw garlic raw material to enhance the SAC content as much as possible.

Therefore, the present invention is to solve the above problems, to provide a fermentation-aged black garlic production method for maintaining the maximum water-soluble allyl sulfur compound during fermentation aging by performing the pretreatment from the raw garlic to the maximal suppression of the change of allin have.

It is another object of the present invention to provide a method for producing fermented ripened black garlic, which increases production efficiency from raw garlic to fermented ripened black garlic and makes the operation within a shorter time.

According to a feature of the present invention for achieving the above object, a garlic selection step of selecting raw garlic containing a predetermined amount or more; A storage step of storing garlic at a low temperature of 0 to 5 ° C. in a space containing about 10 to 20% CO ₂ gas in order to suppress a decrease in the allin component of the selected garlic; A pretreatment step of inactivating an enzyme, an enzyme contained in the stored garlic, to maintain the content of allin as much as possible; Fermentation ripening step of fermenting the pre-treated garlic for 7 to 10 days at a saturated steam pressure of 100 ~ 1000mmHg at a temperature of 70 to 90 ℃ in a closed space; And the fermentation aged garlic using cold and dry air of 10 ~ 20 ℃ after the ripening step of undergoing saccharification and ripening for 3 to 5 days; the technical gist to provide a method for producing fermented ripened black garlic with enhanced functionality consisting of have.

And, preferably, the garlic selection step so that the content of garlic allerin is more than 5mg / g per dry garlic weight, the pretreatment step is moist heat treatment or acetic acid for about 10 to 29 minutes at a high temperature of about 100 to 110 ℃ It may be either acid treatment at a concentration of 0.2 to 0.5 M for about 10 to 60 minutes or treatment for 1 to 5 minutes with a microwave of 400 to 600 W power. The fermentation ripening step is filled with about 20 to 30% of water in a closed container, the garlic is placed in a state that is not in direct contact with the water, the upper surface of the garlic to prevent direct contact of heated steam Make sure the paper or cloth is covered.

Hereinafter, the present invention having the above characteristics will be described in detail with reference to the accompanying drawings.

First, the technical problem of the present invention is to suppress the production of allicin (allicin), which is a sulfur allyl sulfide compound (allyl sulfides) changed by chemical changes of allin and metain components contained in garlic, and the components are fermentation ripening process The main focus is to convert to a water-soluble allyl sulfur compound.

To this end, inactivation of alinase, an enzyme that primarily converts allin and metain into sulfur-allyl compounds, induces anti-oxidant and anti-cancer functions of allin or methiin in the original garlic. By converting it into a water-soluble allyl sulfur component, it should further improve the intrinsic function of garlic to eliminate irritation.

Therefore, managing the alliin content of the raw garlic is an essential prerequisite of the present invention. This is because the raw material with low content of allicin does not increase the SAC content even after fermentation and aging.

Garlic fluctuates depending on its type, growing condition and region. Garlic, which has experienced drought during the cultivation process, has a low content of allelin. .

In addition, the change in allergen content is also important according to the natural cultivation conditions as described above, but the harvested garlic must be stored for a certain time before the fermentation ripening process, and the content of allin can be confirmed to be changed according to these storage conditions. Storage period, storage temperature, presence of inert gas, etc. were found to be important factors.

For example, fresh garlic was reduced by 10 ~ 15% for thiosulfinate compounds (mainly Alliin) when stored at 5 ℃ for 3 weeks, but decreased by more than 30% in storage condition above 10 ℃. . In the case of garlic without peeling, allergen content was reduced by 25 ~ 40% when stored in general air between 0 ~ 1 ℃, while it was decreased when stored under low oxygen partial pressure or high carbon dioxide concentration. This markedly decreased.

The fermented-matured garlic prepared as described above contains a larger amount of functional sulfur-allyl compound SAC (S-allyl cysteine) than the original garlic. A raw material of at least 8 mg per dry weight (g), preferably at least 10 mg and more preferably at least 12 mg was required. For these preconditions, it was found that thorough quality control was required from the cultivation stage of garlic to the storage of harvested garlic.

To this end, in the present invention, the quality control is carried out from the production stage of garlic so that the content of allin per dry weight of garlic is maintained at 10 mg / g or more at the time of harvest through sufficient watering during the growing period, and after harvesting, long-term storage In order to control the concentration of thiosulfide compound during the storage period, the concentration of thiosulfide compound was not reduced by more than 10% during the storage period by storing in a low temperature storage warehouse facility below 0-5 ° C. and inert gas for low oxygen partial pressure conditions.

The content of S-Allyl-L-cysteine (SAC) and S-Allyl cysteine sulfoxide (SACS) mentioned in the present invention was analyzed by HPLC using a C ₁₈ ODS column and measured in the ultraviolet (UV) region of 220 nm. Other solvents and analytical methods were followed by Renee J. Krause et al. ( Drug metabolism And Disposition , vol. 30, No. 101137-1142). In addition, the antioxidant degree of the fermented-aged garlic was measured by activity against radical-scavenging ( Abe et al . Biosci . Biotech . Biochem ., 64, 306-333, 2000).

Even if black garlic is produced according to the fermentation or ripening garlic production method, if the content of allyl sulfur compounds such as SAC (S-allyl cysteine), which is a functional substance showing cholesterol lowering, antioxidant activity, and anticancer activity, is low, it functions as fermentation-aging garlic. I can't do it.

Therefore, in the present invention, through the step-by-step manufacturing process described in the above-mentioned garlic raw material to the SAC (S-allyl cysteine) content to maximize the development.

Example

One. Allergenic  Storage Steps to Reduce Reduction

<Investigation of Allin Content by Garlic Production Site>

Samples of major garlic regions were obtained, and the content of allin contained in garlic was performed by the HPLC analysis method described above. The analysis results are shown in the following table.

area Changnyeong onomatopoeia Namhae Hampyeong Allin (SACS) content (mg / g dry weight) 9.8 13.7 10.6 7.6

As can be seen in the table, it can be seen that the content of allicin is different for each producing region of garlic, preferably, it is preferable to use a suitable garlic by examining the content of allin in advance.

<How to store garlic>

The change of the content of allin (SACS) was investigated under the storage conditions of each region using the garlic of the specific region shown above, and the results are shown in the table below.

 How to store  Control (Sun Garlic) Dried garlic (after 3 weeks storage) Until garlic (0-5 ℃, after 3 months storage) 5 ℃ 10 ℃ In general air CO ₂ gas (5 ~ 10%) Allin (SACS) content (mg / g dry weight) 14.1 12.6 9.47 9.30 13.1

As can be seen from the table, it is preferable to store at low temperature (0-5 ° C) in the case of cut garlic, and to store at low temperature (0-5 ° C) in the presence of an appropriate amount of CO ₂ gas It can be seen that the change in the content of allin is minimized even in long term storage.

2. Pretreatment ( Alinase  Inactivation step

This process is a process for selectively inhibiting the marinase contained in raw garlic and leanase is an enzyme that is resistant to drying and heat, so it is not easily destroyed. Therefore, there is a need for a process of selectively inactivating only the allinase while protecting the allin component that becomes the substrate. In the present invention, the treatment was performed as shown in the following table.

Pretreatment Method

Example 3-1: Wet heat treatment was performed at 110 degreeC for 10 minutes.

Example 3-2: The mixture was treated for 60 minutes at a concentration of 0.2-0.5 M acetic acid.

Example 3-3: The process was performed for 1 to 5 minutes at 600-1,200W in the microwave oven.

Pretreatment Method 3-1 3-2 3-3 Control (not pretreated) Morphological changes of garlic none none none none Sensory evaluation - + - +++

* Sensory test results: +++ Very strong, ++ Strong, + Weak,-None

As can be seen from the above table, in the present invention, three kinds of inactivation processes of alinase have been proposed. First, a wet heat treatment method at 50 to 110 ° C., preferably a wet heat treatment between 70 to 100 ° C. is preferred. More preferably, heat treatment for 30 minutes with steam at a temperature of 90-100 ℃. Second, in the acid treatment method using an organic acid, it is preferable to treat 0.5-2 hours in acetic acid solution or lactic acid solution at pH 3.0 or less, and more preferably, it is immersed in 1% organic acid solution for 15-30 minutes. And thirdly, microwave processing method is suitable for 0.5-5 minutes about 400-1200W using microwave oven, and more preferably about 400-600W. At this time, it is good to remove the outer skin of garlic, but it is not necessary.

In addition, in the present invention, in order to shorten the ripening time, the garlic and sliced garlic were also pretreated and fermented-maturated. The sliced garlic pieces were suitable for 2 to 5 pieces and the weight of one piece was less than 1.5 g. It was important not to become.

3. Fermentation-Maturation Stage Allin S- allyl cystein Conversion step)

Pretreated garlic is fermented and first aged in a specially prepared container. In the above process, it is necessary to block external air in order to prevent degeneration by unnecessary external factors. Therefore, the fermentation and aging vessels are preferably plastic containers with lids, which can be sealed and heat-resistant above 80 ° C, tempered glass or porcelain containers, and metallic containers for food, preferably stainless steel 316L. Use a vessel made of.

In addition, it is important to fill a sufficient amount of water inside the container, preferably about 5-20% of the capacity of the container, and the water used here must be sterilized distilled water. In the middle of the container, a net or base of the same material is installed so that the raw garlic does not come in direct contact with moisture. Finally, the raw garlic is covered with mineral wood or Hanji. This is to prevent the water from rotting before it reaches full ripening if the water comes in direct contact with garlic. To this end, as shown in Figure 1, the plastic container has a partition formed with a plurality of holes inside the body, using a container provided with a lid covering the container body to fill the lower portion of the partition of the container body, the partition Garlic was placed on the top, covered, and the experiment was performed.

After the vessel is sealed, the fermentation-maturation process is carried out for 5 to 10 days between 70 ± 5 ° C, preferably to maintain the temperature of 55-95 ° C. At this time, the inside of the fermentation-maturation vessel should be sufficiently removed to maintain low oxygen partial pressure so that the oxidation process of the thiosulfide compound by oxygen can be suppressed as much as possible, and prevent the drying and solidification of garlic during the fermentation-maturation process. In order to maintain the humidity close to the saturated water vapor pressure between 150 ~ 700mmHg. In addition, in order to reduce the partial pressure of oxygen which causes oxidation of allicin and to supply appropriate humidity, to induce the thiosulfide compound in garlic to reducing conditions through self-fermentation, the pressure inside the fermentation vessel is about 50 to 500 torr at the beginning of fermentation. Preferably it is desirable to make a vacuum of about 100 ~ 400 torr.

The raw garlic was placed in a fermentation-aging vessel and fermented under aging at each pretreatment temperature and saturated steam pressure of 15-350 mmHg, and then the color change and SAC content were measured.

Fermentation temperature 60 ℃ 70 ℃ 80 ℃ SAC content (mg / g) 4.3 5.7 6.3 Chromaticity +++ +++ +++ shape ++ +++ ++

* Sensory test results: +++; Good, ++; Normal, +; Poor

-▶

Alliin  S- Allyl cysteine  ( SAC )

In the fermentation and ripening process, the activity of allina in garlic disappears and S-oxide form of S-oxide of S-Allyl cystein (SAC) is reduced to S-allyl cystein (SAC).

4. Drying and post-aging stage (moisture control section Glycation Stage )

After fermentation, fermented garlic is subjected to secondary aging for 1 to 3 days using cold and dry air for moisture control and saccharification. At this time, the temperature of the drying air is preferably 10 ~ 30 ℃, preferably about 15 ~ 25 ℃, relative humidity is 5 ~ 30%, preferably using cold dry air of about 10 to 20%. After the second ripening garlic, SAC content, sugar content, antioxidant level and sensory tests such as color, smell, and texture are sent to the finished product packaging step.

Fermented aged garlic was dried within 20% of moisture content in each of the following conditions, and the change in SAC content, antioxidant sugar content, and sensory test were shown in the table below.

Drying temperature 15 ~ 20 ℃ 20 ~ 25 ℃ Natural drying Relative humidity 20% 30% 35% 40% 40%-60% SAC content (mg / g) 6.4 5.9 5.3 5.1 4.8 SOD activity (%) 18.2 21.6 17.3 13.6 10.5 Sugar content 17 15 15 13 12 Sensory evaluation Chromaticity +++ +++ +++ +++ +++ smell +++ +++ ++ ++ + Texture +++ +++ ++ + +

* Sensory test results: +++; Good, ++; Normal, +; Poor

And, in order to verify the effectiveness of the fermented black garlic according to the present invention by using a selected ion monitoring method (SIM) for trace analysis of organic components, as shown in Figure 2, the above S-allyl The cysteine standard and the S-allylcysteine extracted from the black garlic according to the present invention shown below form the same peak, indicating that a large amount of S-allylcysteine effective in the present invention is produced. And, the appearance of the fermented black garlic prepared by the present invention is shown in FIG.

As described above, according to the present invention, by controlling the content of allin from raw garlic, and through the optimal fermentation aging process, there is an effect that the active ingredient such as SAC is increased to the maximum.

In addition, the present invention has another effect of achieving an improvement in productivity and optimum quality by achieving the fermentation aging process in the shortest period.

Claims (4)

A garlic selection step of selecting raw garlic containing a predetermined amount of allin; A storage step of storing garlic at a low temperature of 0 to 5 ° C. in a space containing about 10 to 20% CO ₂ gas in order to suppress a decrease in the allin component of the selected garlic; A pretreatment step of inactivating an enzyme, an enzyme contained in the stored garlic, to maintain the content of allin as much as possible; Fermentation ripening step of fermenting the pre-treated garlic for 7 to 10 days under a saturated steam pressure of 100 ~ 1000mmHg at a temperature of 70 to 90 ℃ in a closed space; And The fermented ripened garlic fermented ripened garlic garlic production method characterized in that consisting of; after the ripening step of undergoing saccharification and post-aging for 3 to 5 days using cold dry air of 10 ~ 20 ℃. According to claim 1, wherein the garlic selection step, Fermented ripening black garlic production method characterized in that the content of garlic allerin 5mg / g or more per weight of dry garlic. The method of claim 1, wherein the pretreatment step, Either wet heat treatment at a high temperature of about 100 to 110 ° C. for about 10 to 29 minutes, acid treatment at a concentration of 0.2 to 0.5 M for about 10 to 60 minutes, or treatment for 1 to 5 minutes with a microwave of 400 to 600 W power. Fermented ripening black garlic production method characterized in that the enhanced functionality. According to any one of claims 1 to 3, wherein the fermentation ripening step, About 20 to 30% of the water is filled in a closed container, and the garlic is placed in direct contact with the water, and the upper surface of the garlic is covered with a cloth or cloth so as to prevent direct contact of heated steam. Fermented ripening black garlic production method characterized by enhanced functionality.

Images