KR20100052599A - Fermented alcoholic drink with the black garlic and method thereof - Google Patents

Abstract

PURPOSE: A black garlic fermentation liquor and a method for manufacturing the same are provided to obtain traditional fermentation liquor. CONSTITUTION: A fermentation liquor containing black garlic is manufactured by adding black garlic to ferment, inoculating spawn having black garlic resistance, and fermenting. The fermentation liquor spawn is spawn of Aspergillus sp., Rhizopus sp., or Saccharomyces sp. The spawn of Saccharomyces sp. is Saccharomyces cerevisiae. The saccharification is performed at 30-40°C for 22 to 26 hours.

Description

Fermented liquor containing black garlic and its manufacturing method {Fermented alcoholic drink with the Black garlic and method

The present invention relates to black garlic fermented liquor containing black garlic and a method for producing the same.

Garlic (Allium sativum L.) is a perennial bulbous plant belonging to the genus Liliumaceae Allium, and is one of the first cultivated plants of mankind that has been cultivated for more than 5,000 years. come. The various ingredients and efficacy of garlic have been proved in various fields, such as food and medicine, and in recent years, various foods that have matured garlic are being developed.

These garlics contain about 60% moisture, 28% carbohydrates (primarily fructan), 2.3% organic sulfur compounds, 2% protein (mainly allinase), and 1.5% fiber. Garlic's unique taste and aroma is one of garlic's organic sulfur compounds. It is known to be caused by phosphoric allicin, which is a compound with very low solubility in water, which is present in the garlic as an allin and then when the garlic is injured or crushed Enzymes change odor and spicy into strong allicin. In addition, allicin is known to be very unstable at room temperature, reducing the constituents of allicin in half in 2-16 hours and converting to other sulfur compounds by the action of other enzymes, causing a complex odor unique to garlic.

Recently, the pharmacological properties of garlic, such as antibacterial and bactericidal action, antioxidant activity, hypertension lowering effect, human digestion promotion, skin disease and aging inhibitory effect has been revealed (ref 1-4). In addition, allicin, germanium, selenium, and cysteine are known to have antibacterial, anticancer and antiallergic effects (ref 5-6) as an organic and inorganic ingredient, but the active ingredient of garlic is crystalline amino acid S-allyl. Destruction of garlic tissue with -L-cysteine sulfoxide activates allylase in garlic, which breaks down allylin into allicin, which in turn is diallyl thiosulfinate, diallyl disulfide and lower Decomposition into sulfides produces garlic's characteristic spicy taste (ref 7).

In addition, raw garlic has very limited practical use except for foods due to anemia, weight loss, growth disorders, and reduction of serum proteins (ref 8-9).

Among garlic products currently on the market, black garlic is obtained by ripening garlic, which does not break down allicin contained in garlic, and maintains the content of garlic, which is an active ingredient, to allicin by allinase. It prevented the conversion and suppressed the occurrence of additional smell.

These black garlic is known to have a significant difference in garlic and its components. Among them, the content of allicin is almost zero in allicin, and the content of allin is 10-20% (w / w). Becomes In addition, the content of polyphenols is more than three times higher than general garlic, and about 40% of the solid content of garlic is mostly stored polysaccharide fructan and fructan of free sugar or black garlic by heat during aging process. It breaks down into fructose and has a high free sugar content (ref 15, 16).

In addition, these black garlic contains antioxidant compounds such as S-allylcysteine and S-allylmercaptocysteine (ref 10-12), and tetrahydro-β-carboline derivatives have recently exhibited strong hydrogen peroxide removal properties. It has been reported to have (ref 13-14).

On the other hand, as modern people's living standards improve, consumers' demand for functional sake and medicinal liquor, which can simultaneously achieve the effects of alcohol and pharmacological effects, is increasing (ref 17). Recently, various kinds of leaching liquor and fermented liquor such as alcohol, ginseng, Schisandra chinensis, Cornus, plum, Angelica, Sichuan mushroom, and Gojija have been researched and developed. -20). However, research on black garlic containing various functional and physiologically active ingredients and development of processed products using the same have been insufficient.

Black garlic fermented by stimulating the irritating ingredients (ref 21), high free sugar content of black garlic fermented liquor is expected to be effective in the production of high concentration alcohol, and the production of traditional fermented liquor with various biologically active ingredients By doing so, it will be able to compete with foreign liquor.

Therefore, the present inventors screened the black garlic fermentation resistant yeast in order to develop a healthy functional black garlic fermented liquor, and confirmed the addition concentration suitable for preparing the fermented liquor and investigated the quality characteristics to complete the present invention.

An object of the present invention is to provide a method for producing fermented wine containing black garlic.

In addition, another object of the present invention is to provide a black garlic-containing fermented wine prepared by the above method.

In order to solve the above problems of the present invention, the present invention provides a method for producing a fermented wine containing black garlic and a black garlic-containing fermented wine produced thereby.

Hereinafter, the present invention will be described in detail.

According to one aspect of the present invention, in order to manufacture the black garlic-containing fermented wine of the present invention, after washing the rice for producing medicinal herbs, immersed in water and then subtracted water, and then cooked and cooked Gouda rice. The black garlic crushed in the prepared gourd rice 0, 1, 3, 5% was added, water and rice soup were added and saccharified at 35 ° C. After 24 hours of saccharification, YM liquid medium was inoculated with purely black garlic resistant yeast and fermented at 25 ° C. for 14 days.

Accordingly, the present invention provides a method for producing black garlic-containing fermented wine, characterized in that the saccharification by adding black garlic to sake, inoculating the fermentation strain spawn resistant to black garlic. Preferably, the black garlic is preferably added in an amount of 1 to 5% by weight based on the total weight of syrup.

As used herein, the term "sulphur" refers to the entire material added to the immersion water base, entry, grain or enzyme and gwami (미 米: rice). Usually, sake is prepared for the purpose of saccharifying saccharification by enzymatic action such as entry, grain, enzyme, etc. and at the same time conducting alcohol fermentation according to the vigorous development of enzyme.

Also, the fermentation strain can be used as a seed of the genus Aspergillus sp . , A seed of the genus Rhizopus sp . , A seed of the genus Saccharomyces sp . , And most preferably. it is recommended to use the My process Sergio bicyclic Ke (Saccharomyces cervisiae), during, saccharose seed of my process in (Saccharomyces sp.) as a saccharide.

On the other hand, in one embodiment of the present invention, in order to separate the suitable yeast of the black garlic fermented strain, after adjusting the black garlic concentration to 0, 1, 3, 5, 10% of the total medium weight, respectively, 1% as a result of confirming the presence of black garlic resistance The highest growth was observed in the medium containing black garlic. However, as the concentration of black garlic increased, the growth of yeast drastically decreased, and yeast did not grow in the medium containing 10% black garlic, and yeast grown in the medium containing 5% black garlic was purely cultured. Used as spawn.

Therefore, most preferably, Saccharomyces cervisiae is used by culturing the isolate from the black garlic addition medium at a concentration of 3 to 5%.

In addition, in the production of black garlic-containing fermented wine of the present invention, the saccharification is preferably made for 22 to 26 hours at 30 to 40 ℃, the fermentation is preferably made for 5 to 20 days at 22 to 28 ℃.

According to one embodiment of the present invention, the black garlic-containing fermented liquor according to the fermentation time maintains a level of pH 4 or less, except that the reducing sugar content of the initial saccharification process is higher as the black garlic added concentration increases and then fermentation proceeds. As a result it was confirmed that the sharp decrease. In addition, the alcohol content during the fermentation period was 0% when the fermentation contains black garlic, but it was confirmed that it is possible to produce a high concentration of alcohol by increasing rapidly up to 19 ~ 20%.

According to another aspect of the present invention, the present invention provides a black garlic-containing fermented liquor produced by the above method. Black garlic-containing fermented liquor according to the present invention is characterized by having an antioxidant activity.

In one embodiment of the present invention, as a result of comparing the DPPH radical scavenging activity, the total polyphenol and pyruvic acid content of fermented strains prepared by varying the amount of black garlic added, it can be seen that the activity and content of each was increased as the black garlic added concentration was increased. there was. In addition, the main organic acids of black garlic-containing fermented liquor are fish, malic acid, lactic acid, citric acid, while fish, citric acid and malic acid are lower with higher content of black garlic, while the content of lactic acid is increased, so that the black garlic-containing fermented liquor of the present invention has a sour taste. It can have a good effect.

In addition, in one embodiment of the present invention through the sensory test of the prepared black garlic-containing fermented wine it was confirmed that the highest degree of preference for the color, taste, and aroma when 1 ~ 3% of black garlic is added.

As described above, the present invention can provide a method for producing a fermented wine containing black garlic and a fermented wine containing black garlic produced thereby, thereby providing a popular traditional fermented wine while having various functionalities of black garlic.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

Example 1: Materials and Methods

1-1 materials

Brown rice for Yakju was produced from Gyeongnam Jinju and purchased from the Unit Agricultural Cooperative, and was used as a raw rice by cutting 15% of the mill . Black garlic was purchased from Deoksan Foods, aged in Gyeongnam Namhae, and processed and crushed.

1-2 Isolation of Black Garlic Resistant Yeast

In order to prepare the black garlic wine of the present invention, black garlic was added to YM (Difco, USA) liquid medium. Variation of 0, 1, 3, 5, and 10% of the total weight, respectively, Saccharomyces cervisiae (removing yeast for sake) in each liquid medium (removed) 24 hours shaking culture (30 ℃, 190 rpm). This was plated on a PDA (Difco, USA) flat medium and incubated at 30 ° C. for 24 hours to determine whether black garlic was resistant. The results are shown in the following table.

Growth of Black Garlic-Resistant Yeast with Black Garlic Concentration YM +
0% ^One) BG YM +
1% BG YM +
3% BG YM +
5% BG YM +
10% BG CFU log / ml 7.94 ± 0.14 8.60 ± 0.02 7.40 ± 0.04 2.60 ± 0.01 ²⁾ ND

1) Symbols: BG, Black garlic

2) Symbols: ND, No detected

As can be seen from the table, the yeast grown in the medium without black garlic was found to be 7.94 CFU log / ㎖, but in the medium containing 1% black garlic medium did not contain black garlic at 8.60 CFU log / ㎖ It was somewhat higher. However, as the concentration of black garlic increased in the medium containing 3, 5, and 10% of black garlic, the growth of yeast decreased rapidly, and in the medium containing 10% of black garlic, yeast did not grow.

It was thought that the growth of yeast was inhibited by the bactericidal action of garlic, and black garlic was used as a seed of fermented strain by pure culture of yeast colonies grown in a medium containing 5% black garlic.

1-3 Manufacture of Black Garlic Wine

4 kg of rice for medicinal preparation was washed in a 20-l container, soaked in water for 3 hours, and the water was removed. 9600 ml of water and 1.5 kg of rice soup were added to the prepared soybean rice, and the crushed black garlic was added to 0, 1, 3, and 5% of the total weight, respectively, and saccharified at 35 ° C. After 24 hours of saccharification, 150 ml of black garlic-resistant yeast purely separated into YM liquid medium was fermented at 25 ° C. for 14 days.

Example 2: Component Analysis

2-1 Component Analysis Method

The fermentation strain prepared by varying the concentration of black garlic was fermented for 14 days, and the pH, reducing sugar, and alcohol content were examined at 24 hour intervals.

(1) pH was measured with a pH meter (Orion 420A, USA).

(2) For reducing sugar, add 1 ml of dinitrosalicylic acid to 1 ml of the sample by the dinitrosalicylic acid (DNS) method (22), react for 5 minutes at 100 ° C, add 8 ml of distilled water, and absorb absorbance at 540 nm. Measured.

(3) Alcohol content was measured by distilling 100ml of the sample according to the AOAC method (ref 23) using a spirit gauge at 15 ℃.

2-2 Component Analysis Results

(1) pH change according to fermentation time

The results of measuring the pH of black garlic fermented strain fermented with different concentrations of black garlic added are shown in FIG. 1. Immediately after soaking, the pH of all black garlic added groups decreased until 5 days of fermentation, but then increased with the passage of fermentation time. Most of them remained below pH 4.0 regardless of black garlic concentration.

It is thought that as fermentation progresses, the pH of the organic acid of microorganisms grown on rice bran increases until the fifth day of fermentation, and then the pH decreases. It is judged by the generation of the flavor component (ref 27).

In addition, in Jang et al. (Ref 17), the pH of commercial yakju tended to decrease from the beginning of fermentation until 4 days passed, and it was reported that it maintained a stable state below pH 4.0 during the ripening period, similar to the present invention. .

(2) reducing sugar content according to fermentation time

Figure 2 shows the change in reducing sugar content of black garlic fermented wine with fermentation time. Reducing sugar content by the saccharification process of the early fermentation was higher as the concentration of black garlic added, and decreased rapidly as fermentation progressed.

In other words, the highest fermentation time was 15.82% in 5% black garlic added on the first day of fermentation. At the 8th day of fermentation, the black garlic added and control fermented strains showed the minimum values, and there was no significant difference according to the added concentrations.

On the other hand, Kim et al. (Ref 28) reported that the content of reducing sugar in fermented liquor prepared by adding Ogapi extract was 27.84% higher in Ogapi added compared to the control, and there was no change from 6 days of fermentation. This is somewhat different from the present invention, this difference is believed to be due to the difference in the manufacturing method of the medicine and it was confirmed that the result of more than 90% reduction of the initial reducing sugar content is consistent.

(3) Alcohol content according to fermentation time

During fermentation period of black garlic fermented wine, alcohol content changes as shown in Fig. 3, the initial fermentation was 0% in all black garlic added groups and increased rapidly until 9 days after fermentation. After 10 days of fermentation, it slowly increased and showed 19 ~ 20% alcohol content at the completion of fermentation. This means that free sugar in black garlic was used as a nutrient source for yeast during fermentation, and alcohol fermentation was properly performed as black garlic resistant isolate yeast adapted to growth inhibitory components of black garlic.

These results indicate that the alcohol content of Yakju added with Ogapi extract of Kim et al. (Ref 28) increased rapidly at the beginning of fermentation and slowly increased from the middle of fermentation. Matched.

In addition, yeast produces alcohol by using sugars produced by degrading starch by yeast saccharifying enzyme during fermentation. Jin et al. (Ref 29) indicate that alcohol is an important ingredient that affects the preservation and flavor of alcohol. It was reported that alcohol content should be rather high, so that the alcohol content is higher than commercial medicines, which may play an important role in preservation and flavor enhancement.

Example 3: Quality Characteristics of Black Garlic Fermented Wine

3-1 Measuring Quality Characteristics

The DPPH free radical scavenging activity of fermented strains prepared by adding black garlic and organic acid, pyruvic acid and total polyphenol contents were measured according to the concentration of the final fermented black garlic fermented strain, respectively.

(1) The organic acid content of black garlic fermented liquor was centrifuged (8,000 ㅧ g, 10min.) To remove the cells, and then filtered by 0.22㎛ membrane filter (Millipore, USA) by adding 50µl of 60% perchloric acid. It was. Sep-pak C18 (Waters Co. USA) removed the pigment and protein components in the filtrate and analyzed by HPLC. The analysis conditions are shown in the following table.

Condition Column Supelcogel C-610H Mobile phase 0.1% phosphoric acid Detector 214 nm Flow rate 0.5 ml / min Injection volume 50 μl Running time 30 minutes

(2) Pyruvic acid content was added to 3 ml of 2, 4-dinitrophenylhydrazine (DNPH) solution of 0.0125% in 1 ml of the sample, reacted at 37 ° C for 10 minutes, and then 5 ml of 0.6N NaOH was added. The reaction was stopped and the absorbance was immediately measured at 420 nm, and pyruvic acid (Sigma, USA) was used as a standard solution.

(3) The total polyphenol content was also measured by the Folin-Denis method (ref 24). To 5 ml of 25-fold diluted sample, 5 ml of Folin reagent was added and allowed to stand for 3 minutes. After 5 ml of 10% Na2CO3 solution was added and mixed well, the mixture was allowed to stand for 1 hour and 760 using a spectrophometer (UV-1601, Shimadzu, Japan). Absorbance was measured at nm. (+) Catechin (Sigma, USA) was used as a standard.

(4) DPPH free radical scavenging activity of fermented strains prepared by adding black garlic was measured by the method of Kilani et al. (Ref 25). That is, 2 ml of DPPH (0.2 mm) solution was added to 1 ml of the sample, reacted at room temperature for 30 minutes, and the absorbance was measured at 517 nm. Free radical scavenging activity was calculated as follows.

Activity saverging (%) = (1-A1 / A0) × 100

A1: absorbance of the sample treatment group

A0: absorbance of the sample control

3-2 Quality Characteristics of Black Garlic Fermented Wine

Table 3 shows the results of comparing DHHP radical scavenging activity, total polyphenols and pyruvic acid content of fermented strains prepared by varying the amount of black garlic.

Black garlic addition rate (%) 0 One 3 5 Scavenging activity (%) 52.02 ± 0.51 64.02 ± 0.32 66.21 ± 0.13 69.55 ± 0.22 Pyruvate content
(umol / g) 0.53 ± 0.03 0.55 ± 0.08 0.59 ± 0.06 0.68 ± 0.10 Total polyphenol content
(mg%) 161.51 ± 3.50 169.92 ± 2.83 177.06 ± 1.52 190.50 ± 3.69

(1) Pyruvic acid (Pyruvic acid) is the final product produced by the degradation of allin, a precursor of garlic's main fragrance, by alinase, which indicates the spicy taste of garlic (ref 35, 36). As the concentration of black garlic increased, the content of pyruvic acid increased slightly, but there was no significant difference compared to the control fermented wine without black garlic. It is thought that pyruvic acid eluted during fermentation in the black garlic to be added to increase the content slightly.

In addition, the pyruvate content of raw garlic and black garlic of Choi et al. (Ref 16) was reported to be 188.47 and 277.85 umol / g, respectively, but the results were slightly different from those of the present example. It is considered to be very small at 5%.

Therefore, the control fermented wine and black garlic added fermented wine did not show a significant difference in the content of pyruvic acid is not likely to have a significant effect on the flavor of fermented wine prepared by adding black garlic.

(2) The main organic acids of black garlic fermented liquor are fish, malic acid, lactic acid and citric acid. Especially, the higher the content of black garlic added, the lower the amount of black garlic added. As the concentration of black garlic increased, the content of lactic acid increased and the citric acid contents increased in all fermented liquors.

Black garlic addition rate (%) 0 One 3 5 Fisheries
(Oxalic acid) 29.88 ± 1.56 28.51 ± 0.08 27.08 ± 0.21 23.93 ± 0.79 Malic acid
(Malic acid) 495.39 ± 10.20 511.24 ± 1.50 462.72 ± 8.30 467.88 ± 3.21 Lactic acid
(Lactic acid) 1011.98 ± 5.23 1433.55 ± 11.21 1583.51 ± 9.86 1673.17 ± 13.21 Citric acid
(Citric acid) 1979.26 ± 15.21 1917.03 ± 26.35 1945.44 ± 21.22 1849.22 ± 73.21

So et al. (Ref 37) reported that the high content of citric acid in Takju prepared was due to rice inoculation prepared by inoculation of Aspergillus kawachii with strong citric acid production ability . Malolactic fermentation is also a result of malic acid being decarboxylated by lactic acid bacteria during fermentation to lactic acid, giving a sour taste to the liquor produced (ref 38).

In the fermented liquor added with 5% black garlic of the present example, the amount of malic acid and lactic acid was 467.88 mg% and 1673.17 mg%, respectively. .

Therefore, fermented liquor added with 5% black garlic is considered to have higher lactic acid content than maltotic fermentation in addition to lactic acid produced during the fermentation.

(3) As can be seen in Table 3, the total polyphenol content was 161.51 ~ 190.50 mg% was found to increase with higher concentration of black garlic.

Akira et al. (Ref 32) reported higher total phenol contents of 155 ~ 204ppm in general sake than the results of this experiment, and the total polyphenol contents of commercial traditional medicine of Ryu et al. (Ref 33) were 11.20 ~ 39.40 mg%. It's low. It is thought that this depends on the degree and content of rice added and the total polyphenol content of black garlic. Polyphenol is a generic name for various substances such as flavonoids, catechins and anthocyanins, and has anti-aging, atherosclerosis, and anticancer effects through antioxidant activity in the body (ref 34).

Therefore, black garlic-added fermented liquor with high total polyphenol content may have various functionalities such as antioxidant and anti-diabetic than control fermented liquor.

(4) As described above, as a result of measuring antioxidant activity through DHHP radical scavenging activity of traditional fermented strain prepared by adding 0, 1, 3 and 5% of black garlic, the test groups added with 1, 3 and 5% were 64.02 and 66.21, respectively. The scavenging activity was increased as the concentration of black garlic was increased to 69.55%, and the control fermented strain without black garlic was the lowest at 50.02%.

Sung (ref 30) reported that when the garlic extract concentration using alcohol was adjusted to 10 and 100 mg%, the scavenging activity was 85.00 and 90.50%, respectively. Electron donating ability by extraction in ethanol was measured and reported as 11.91%. Therefore, black garlic added fermented liquor is expected to have better antioxidant activity than black garlic added control fermented liquor.

Example 4: sensory test and statistical analysis

The sensory test was conducted by selecting a panel of 30 males and females aged 23 to 40 who had fully understood the sensory evaluation of black garlic fermented liquor in advance. Was evaluated by a 7-point grading method (26), indicating the best 7 and dislike 1 score.

All values were calculated using Sigma Plot (Statistical Analysis Systems for Windows) 10.0 to calculate the mean and standard deviation of each test plot.

The color, aroma, taste and overall acceptability of fermented wine prepared by adding black garlic are shown in the table as follows.

Black garlic addition rate (%) 0 One 3 5 For color
Symbol 6.20 ± 0.05 5.30 ± 0.80 4.20 ± 0.23 3.60 ± 1.10 For incense
Symbol 3.20 ± 0.09 4.70 ± 0.12 4.80 ± 1.28 2.70 ± 1.40 For taste
Symbol 4.50 ± 1.03 6.10 ± 0.06 5.90 ± 0.04 3.40 ± 1.20 Overall
Symbol 5.20 ± 0.20 5.90 ± 0.12 5.70 ± 0.13 4.30 ± 0.18

The fermented liquor without black garlic was the highest as 6.20, and the color acceptability was lower with increasing black garlic concentration. It is thought that the dark color of black garlic reduced the palatability of the color of fermented wine of black garlic prepared.

The taste degree of flavor was 3.20 4.70, 4.80 and 2.70, respectively, in the test group added with 0,1,3,5% black garlic, but the value of 3% black garlic added was the highest. It was a level to indicate. In addition, the degree of preference for aroma was very low in the 5% black garlic added group, and it is considered that the aroma is the best when less than 3% black garlic is added.

The taste of fermented liquor prepared with different amounts of black garlic added was the highest in the fermented liquor added with 1% black garlic (6.10), but the value of 3% black garlic added was 5.90.

The overall degree of similarity was shown as 5.90 and 5.70 in Fig. 1,3% black garlic added. However, the overall preference was the lowest in the 5% black garlic supplemented group. These results suggest that the bitter and astringent phenolic components eluted from black garlic, reducing taste and overall preference (ref 26,16).

In view of the physicochemical properties such as pH, reducing sugar, alcohol content, pyruvic acid and total polyphenols through the above examples, it was found that various functionalities were excellent as the amount of black garlic was increased, but black garlic of 1 ~ 3% was observed through the sensory test. It was found that addition was most suitable.

Therefore, fermented liquor added with 3% black garlic would be the best as a popular traditional fermented liquor.

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The present invention relates to a traditional fermented liquor using black garlic and a method of manufacturing the same, to reduce the irritating smell or taste of garlic through heat treatment, and to produce a traditional fermented wine with a competitive advantage by adding fermented black garlic rich in free sugar and various bioactive substances It can be used for.

Figure 1 shows the results of measuring the pH of black garlic fermented strain fermented by varying the concentration of black garlic.

Figure 2 shows the change in reducing sugar content of black garlic fermented wine with fermentation time.

Figure 3 shows the alcohol content change of black garlic fermented wine during the fermentation period.

4 is a flowchart illustrating a method of preparing black garlic fermented wine according to the present invention.

Claims (9)

The method of producing black garlic-containing fermented liquor characterized by inoculating and fermenting the seed which has black garlic resistance after saccharification by adding black garlic. The method of claim 1, wherein the black garlic is added in an amount of 1 to 5% based on the total weight of the powder. According to claim 1, wherein the fermentation strain is selected from the species of genus Aspergillus sp., The species of genus Rhizopus sp., The species of genus Saccharomyces sp. How to feature. 4. The method according to claim 3, wherein the spawn of Saccharomyces sp. Is Saccharomyces cerevisiae . The Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) is characterized in that the pure separation by culturing in a medium to which black garlic of 3 ~ 5% (total weight of the medium) is added. The method of claim 1, wherein the saccharification is performed at 30 to 40 ° C. for 22 to 26 hours. The method of claim 1, wherein the fermentation is performed at 22 to 28 ° C. for 5 to 20 days. A black garlic-containing fermented liquor prepared by the method of any one of claims 1 to 7. The black garlic-containing fermented wine according to claim 8, wherein the fermented wine has an antioxidant activity.

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