KR20100091397A - Process for preparing curd type fermented product of garlic - Google Patents

Abstract

PURPOSE: A producing method of curd type fermented garlic product is provided to produce the fermented garlic product with the constant consistency through a fermentation using lactic acid strain. CONSTITUTION: A producing method of curd type fermented garlic product comprises the following steps: inserting thermal-processed garlic or freeze-dried garlic with water into a mixer and mixing for 3~5 minutes; crushing the garlic using a ultra-fine wet mill; adding 10~20wt% of sugar to the crushed garlic to make a mixture; and adding lactic acid starter culture fluid to the mixture and fermenting for 15~35 hours. Lactic acid inside the lactic acid starter culture fluid is Leuconostoc mesenteroides.

Description

Process for preparing curd type fermented product of garlic

The present invention relates to a method of producing a fermented garlic fermentation, and more particularly, to a method of producing a fermented garlic fermentation having a predetermined consistency through fermentation by lactic acid strain using garlic.

Garlic is one of the representative spices that Koreans consume the most in the world, and it is used as a food ingredient utilizing various physiological functions as well as spices. As an example, there are powders and pill products which inactivate garlic enzymes for various intakes of garlic to remove unique odors, and recently, aka black garlic products obtained through aging at high temperature.

Garlic is also a representative spice added to kimchi fermentation and affects the taste and shelf life of the final kimchi. In particular, the antibacterial activity of garlic contributes to the production of traditional fermented products by the role of fermentation strains through the suppression of various bacteria during the fermentation process.

On the other hand, the characteristic smell of garlic is a sulfur compound called allin. When garlic is cut or ground, it comes into contact with oxygen in the air and reacts with an allinase enzyme to turn into allicin, a garlic-specific odor and spicy taste. In addition, there are representative special ingredients such as scordinine, which promotes metabolism in the body, and ajoene, which is effective in preventing the production of anticancer and blood clots.

Garlic is an excellent spice recognized by the world and contains various bioactive substances including anticancer ingredients. Important physiological activities of garlic include antibacterial, anticancer, antiviral, antioxidant, immune enhancing, blood coagulation, stamina enhancement, constitution improvement, adult disease prevention, liver function recovery, skin care, blood sugar reduction, hyperlipidemia and arteriosclerosis improvement, brain It has been reported to indicate functional enhancement.

In addition, garlic's allin is ingested into the body and then broken down into allicin, which is combined with vitamin B6 to increase the absorption and utilization of vitamins. Therefore, it is preferable to consume processed garlic rather than excessively strong raw garlic and odor. In particular, allicin, a special ingredient of garlic, stimulates the nerves and nerve cells to stabilize mental state, relieve stress, and plays the biggest role in fatigue recovery. In addition, the effects of the peripheral blood monocyte gene expression after administration to humans have been identified, and studies have been shown to induce the expression of immune-related and signaling-related genes.

Like this, garlic contains various physiologically active ingredients, but it has a unique smell and taste, making it difficult to easily consume. 96% of garlic consumption in Korea is used as a condiment at home.

Some processed foods and fermented foods using garlic have been developed products such as bread, malt, ,, miso, hwan, vinegar, tofu, tea, but there are few fermented foods mainly using garlic. Therefore, the development of fermented foods with excellent taste and flavor while maintaining various biologically active substances of garlic is a situation that garlic fermented foods that can be easily consumed universally by children and adults.

In one embodiment of the present invention is to provide a method for producing a lactic acid fermentation of garlic so that there is no smell peculiar to garlic and has a predetermined consistency to facilitate drinking.

In one embodiment of the present invention is added to the heat-treated garlic or lyophilized garlic, mixed and wet pulverized to obtain a wet grind of garlic, water is added so that the garlic solid content of the wet grind to 2 to 20% by weight fair; Adding sugar to the wet mill of garlic to prepare a mixture; Adding a lactic acid bacteria starter culture solution to the mixture; And liquid fermenting the mixture to which the lactic acid bacterium starter culture solution is added at 15 to 37 ° C. for 15 to 35 hours, thereby obtaining a garlic fermentation product, wherein the obtained garlic fermentation product has a consistency of 1.2 Pa · s ⁿ or more. It provides a method of producing a garlic fermentation of the lake.

In the production method according to an embodiment of the present invention, the mixed and wet grinding is mixed with the heat-treated garlic or lyophilized garlic and water into a mixer for about 3 to 5 minutes of strength, and then using an ultra-wet grinding machine The mesh may be a step of wet grinding for 4 to 6 minutes in each step up to 0.9 mm, 0.6 mm, 0.3 mm.

In the manufacturing method according to an embodiment of the present invention, Sugar can be added to 10 to 20% by weight relative to the total fermentation content.

In the production method according to an embodiment of the present invention, the lactic acid bacteria may be Leuconostoc mesenteroides ( Leuconostoc mesenteroides ).

In the production method according to an embodiment of the present invention, lactic acid bacteria starter culture may be added to 1 to 10% by weight based on the mixture content.

In the production method according to an embodiment of the present invention, in the process of preparing a mixture, further adding bokbunja powder containing 15 to 20% by weight bokbunja and carrot juice having a water content of 90 to 92%, the amount of bokbunja powder added Is 1 to 5% by weight relative to the total fermentation content, the addition amount of carrot juice may be 0.72 to 1% by weight based on the total content of carrot solids.

In the manufacturing method according to an embodiment of the present invention, the heat-treated garlic may be to heat the treatment so that the moisture content of 54% or less by treating garlic for 4 to 5 minutes with microwave.

The present invention can provide a garlic fermented product having excellent taste and taste and high taste by performing fermentation in a short time using lactic acid bacteria in wet pulverized garlic after heat treatment.

In addition, the present invention can be prepared using a heat treatment and wet grinding process garlic fermentable beverages without the smell peculiar to garlic, and in the case of addition of bokbunja powder or carrot juice, such as high lactic acid bacteria viable count and viscosity through lactic acid fermentation It is possible to improve the physical properties through the increase, and to prepare the fermented garlic of the lake excellent in taste and flavor.

Hereinafter, the present invention will be described in detail.

The homo-type lactic acid bacteria used in most fermented milk products, which are mainly involved in traditional fermented foods, produce lactic acid as a major metabolite and act in typical yogurt production. On the other hand, Leuconostoc mesenteroides strain, which is the main ripening lactic acid bacterium of kimchi, is weak in lactic acid production and at the same time, it produces carbon dioxide and gives cooling effect to fermented products. In particular, biosynthesis of dextran, a polymer polysaccharide in the presence of sugar, helps to improve texture while increasing the consistency of fermented products. In general, lactic acid bacteria contribute to the improvement of intestinal flora by inhibiting the growth of harmful microorganisms in the intestine, and some cellular components of these lactic acid bacteria are typical probiotic known to have anti-cancer and immuno-promoting effects. In addition, lactic acid produced from lactic acid bacteria soluble in minerals such as calcium and iron, and stimulates the intestines to help digestion.

However, until now, there has been no report on the production of fermented products having the same texture as yogurt-like yogurt and increased viscosity of fermented products by producing garlic as a raw material, especially kimchi lactic acid bacteria.

Looking at the method of producing a garlic fermentation of the arc according to an embodiment of the present invention in detail.

First, water is added to the heat-treated garlic or lyophilized garlic, mixed and wet milled to obtain a wet mill of garlic. At this time, it is preferable to add water so that the garlic solids content in the wet mill is 2 to 20% by weight. If the amount of garlic solids in the wet mill is excessively low, the consistency of the final fermentation is low. On the other hand, if the amount of added water is too small and the garlic solids content of the wet grind is excessive, the grinding may not be performed smoothly during the wet grind, so that a large amount of grind is attached to the machine and loss may occur.

On the other hand, the mixing and wet grinding method may be a variety of methods, one example of a specific method is to put the heat-treated garlic or lyophilized garlic and water in a mixer and mixed for about 3 to 5 minutes of strength, then ultra-wet grinding machine It may include a step of wet grinding for 4 to 6 minutes in each step up to 0.9 mm, 0.6 mm, 0.3 mm using the mesh. The wet grinding of garlic through this mixing and wet grinding method may be advantageous in terms of reducing the loss of grinding material and obtaining a uniform fermentation product.

On the other hand, the heat-treated garlic that is the raw material of the fermentation product can be used by various methods, for example, by treating the garlic for 4 to 5 minutes with microwave to heat the water content to 54% or less to reduce the peculiar smell of garlic And no change in color after fermentation.

In the case of lyophilized garlic, it may be lyophilized according to a conventional lyophilization method, and the whole lyophilized or powdered may be used as a raw material, and even if it is powdered, the above-mentioned mixed and wet grinding Further refinement with the process may be advantageous in terms of reducing the loss of ground matter and obtaining a uniform fermentation.

The use of heat-treated garlic in the garlic fermentation is advantageous in that the smell peculiar to garlic is reduced, and there is no color change even after fermentation, and the viscosity can be further improved.

When the wet grinding powder of garlic is obtained by the above method, the size of the pulverized powder is atomized to about 100 μm. Thus, atomizing garlic to such an extent may be advantageous in terms of obtaining a uniform fermented product.

Next, sugar is added to the wet grind of garlic to prepare a mixture, which also serves to enhance the taste by sweetening the fermented product, but ultimately has a consistency by fermentation of lactic acid bacteria during subsequent fermentation. Dextran is produced to serve to give consistency to fermented products.

Sugar may be added in a powdered state, but may be advantageous in that it is pre-dissolved in consideration of compatibility with wet garlic grinds and added in liquid form.

The addition amount of the sugar may be advantageous in consideration of the sugar conversion rate and fermentation suitable for staple fermentation after fermentation of 10 to 20% by weight based on the total fermentation.

Then, the lactic acid bacteria starter culture solution is added to the mixture, wherein the lactic acid bacteria are used to produce dextran having a consistency by lactic acid fermentation and to give consistency to the fermented product using Leuconostoc mesenteroides . It may be advantageous.

The method of obtaining the lactic acid bacteria starter culture is not particularly limited, but according to one embodiment of the present invention, Leuc. mesenteroides strain (KCCM 35471) was used in the experiment, and the strain was Difco ^TM Lactobacilli MRS (Becton, Dickinson and Company, Sparks, MD., USA) plated in agar medium and incubated for 24 hours in a 25 ℃ incubator (BI-600M, Jeio tech. Korea) and then taken a single colony of cultured strains (2% sugar, 0.5% yeast extract, 0.25% tryptone, 0.25% potassium phosphate) can be used as a starter after incubation for 24 hours at 25 ℃.

At this time, as strains, in addition to the above-mentioned strains, the biosynthesis of dextran, which is a polymer polysaccharide in the presence of sugar, can increase the consistency of fermented products, such as Leuconostoc. mesenteroides ) strain can be used, examples of the strains include KCCM11324, KCCM11325, KCCM12031.

The lactic acid bacteria starter culture may be advantageously added in an amount of 1 to 10% by weight based on the mixture content in terms of achieving a desired fermentation state while reducing the kimchi smell peculiar to lactic acid bacteria after fermentation.

Thus, liquid fermentation of the mixture to which the lactic acid bacteria starter culture solution is added for 15 to 35 hours at 15 to 37 ℃ can obtain a garlic fermented product according to an embodiment of the present invention.

The obtained garlic fermented product has a consistency of 1.2 Pa · s ⁿ or more, and is easy to drink as a fermented product of the same degree as yogurt.

Meanwhile, in the preparation of garlic fermented products, various extracts and the like may be further added in the process of mixing sugar in terms of improving the consistency and flavor, taste, and the like. It is advantageous in one aspect.

The bokbunja powder may be bokbunja itself powder, but bokbunja powder containing 15 to 20% by weight bokbunja may be used.

Carrot juice is to be understood as a fresh carrot juice content of about 90 to 92%.

Advantageously in terms of improving the consistency, the added amount of bokbunja powder is 1 to 5% by weight based on the total fermentation content, the carrot juice is added to 0.72 to 1% by weight relative to the total fermentation content based on the solid content of carrots.

When the above fermentation process is performed with the addition of these additional ingredients, the consistency of the final fermentation is at least 1.2 Pa · s ⁿ to 30 Pa · s ^{n, which} is 10 Pa · s ⁿ to 20 compared to the fermentation products obtained from garlic and sugar. The consistency of Pa · s ⁿ may be improved.

As described above, according to one embodiment of the present invention, by inoculating a lactic acid strain as a seed, inoculating the wet pulverized garlic and then fermenting the same, it is possible to provide a garlic fermented product having excellent palatability, which can be fermented to a degree that is good for drinking. It can be useful as a drink.

According to the method of the present invention, garlic fermented products can be easily prepared and the smell peculiar to garlic can be removed, and the texture of fermented products can be improved by increasing the consistency due to the high viable cell count of lactic acid bacteria and the production of viscous dextran polysaccharides.

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

<Examples>

In the following examples, the following common raw materials and fermentation processes were performed.

1-1. Manufacture of Lactic Acid Bacteria Starters

Leuconostoc is a carbon source that can produce polymer dextran in the presence of sugar mesenteroides strain (KCCM35471) was activated on a MRS agar plate for 24 hours using a 25 ° C incubator, inoculated into a sterile base medium solution by picking a colony, and then incubated for 24 hours in a 25 ° C incubator. Used as.

1-2. 50% concentration of sugar solution

Sugar for food was purchased from CJ Co., Ltd. (Snow White, Incheon, Korea), and 250 g of sugar and 250 mL of water were mixed to a total of 500 mL (w / v) under autoclave (MLS-3020, Sanyo Electric). Co., Ltd., Japan) to sterilize and used after cold storage.

1-3. Bokbunja Powder (Bokbunja Strawberry Juicer Powder)

It was purchased from World Trading Co., Ltd. and contains 20% solids, 8.57% per white, and 71.43% dextrin.

1-4. Carrot juice

The Jeju Island carrot juice of Erom G & B (Chungbuk, Okcheon, Korea), which is available in the market, was purchased and stored at -20 ° C. The results of the general component analysis showed that the water content was 95.2%, β-carotene 283 μg / mL, pH 6.7, and the number of viable cells were 5.0 X 10 ³ cfu / mL.

1-5. Preparation of Garlic Ferment

Heat-process the garlic (domestic, 61% water content) by microwave for 3 minutes (54% water content in the heat-treated garlic), put it in a container, add water, and then use a mixer (made by Hanil) The mixture was mixed for about 3 minutes, and a wet grinding machine (HKPS Korea Powder Systems Co., Ltd.) was subjected to wet grinding for 4 to 6 minutes in each step up to 0.9 mm, 0.6 mm, and 0.3 mm of mesh.

Then, mixed with the sugar solution obtained alone or other plant material (bokbunja powder, carrot juice, etc.) obtained from 1-2, and inoculated by 3% by weight of the lactic acid bacteria starter culture obtained from 1-1 to the wet grinding of garlic Fermentation was performed in a constant temperature incubator (BI-600M, Jeio tech. Korea) at 25 ° C. for 20 to 24 hours at 25 ° C.

The consistency of the garlic fermentation obtained in the following experimental example was measured using a cone plate device (Platte PP35 Ti, 3.5 cm diameter) in a rheometer system (HAHE RheoStress 1, Germany). 1.2 mL of sample was placed on the plate and the average value for 10 seconds per section was measured as shear rate (1 / s) and shear stress (Pa). Shear velocity was measured in the range of 1 ~ 100 s ^-1 at the measurement temperature of 20 ℃, and the viscosity index and the flow index were measured by the power law model.

Power law model: σ = Κ · γ ⁿ

Where σ is the shear stress Pa, Κ is the consistency index (Pa · s ⁿ ), γ is the shear rate (s ⁻¹ ), and n is the flow behavior index.

Experimental Example 1 Viscosity Changes of Garlic Fermentation with Different Fermentation Times

This experimental example is to examine the effect on the consistency of garlic fermentation according to the change of garlic solid content in obtaining wet grind from heat treated garlic.

When the solids concentration of garlic in the wet mill is adjusted to 7.5% by weight and 15% by weight, and when the fermented product is prepared according to the above method, when the concentration of garlic solids in the mill is 15% by weight, the longer the fermentation time is, It shows high viscosity, and after 12 hours of fermentation, it has increased viscosity and is suitable to be used as a fermentation product.However, when the solid content of garlic in the wet grind is 7.5%, it is almost liquid like water before 20 hours. Not suitable for use as.

Therefore, when the solid content of garlic in the wet mill is at least 10% or more, the fermentation time may be shortened when the lactic acid fermentation is performed, and the best fermentation conditions may be obtained as the staple yogurt.

Specific experimental results are shown in Table 1.

Sugar was added to 10% by weight in this Experimental Example, no additives other than sugar were used.

Garlic Ferment Viscosity (Pas ⁿ ) Fermentation time (hr) 7.5% by weight of garlic solids in the wet mill 15% by weight of garlic solids in wet grinds 10 0.06 0.07 12 0.20 0.27 15 0.73 2.14 17 0.91 2.81 20 1.26 3.18

Experimental Example 2 Viscosity Changes of Fermented Products with or Without Heat Treatment of Garlic

This experimental example is intended to see the effect on the fermentation when and when the raw material garlic is not heat treated.

The heat-treated as garlic was used and fermentation was carried out in the same manner as in Experimental Example 1 from the fact that the solid content of garlic in the wet mill was 7.5% by weight as described in Experimental Example 1.

As a result, when garlic was not heat-treated, the smell of garlic peculiarly felt strong, and it can be seen that layer separation occurs in the fermentation with time (see the left photo of FIG. 2). In addition, after the fermentation gradually occurs the color of the garlic unique color (see the right picture of Figure 3). However, when the garlic was heat-treated, the fermentation did not have a tingling smell, roasted garlic, and no color change. In particular, when the heat-treated garlic was lactic acid fermented for 20 hours, the consistency of garlic fermentation showed a high value of 1.49 Pa · s ⁿ (see the right photo of FIG. 2).

Therefore, the lactic acid fermentation using the heat-treated garlic has an effective effect on the production of dextran viscous by lactic acid bacteria, and in particular, it can be seen that garlic fermentation products having excellent palatability in taste and smell can be provided.

Garlic Ferment Viscosity (Pas ⁿ ) Fermentation time (hr) Unheated Garlic Heat treated garlic 15 0.77 0.73 18 0.82 0.98 20 1.13 1.26

Experimental Example 3 Viscosity Variation of Garlic Fermented with Other Plant Materials

This experimental example is intended to see the effect on the consistency of garlic fermentation by adding other plant materials to the wet milled garlic pulverized.

After the heat treatment by the method as exemplified in the above embodiment, after adding sugar to the mixed and wet milled wet mill (14% by weight of garlic solids in the mill), and then to increase the consistency, taste, and flavor Several plant materials (carrot juice, bokbunja powder, pomegranate juice, buttercup juice) were added. When sugar is added, garlic fermentation is an important factor in improving the consistency and sweetness due to the production of high molecular weight dextran. Pomegranate and buttercup extracts tended to inhibit viscous formation, while bokbunja powder and carrot juice had a significant effect on the viscosity increase. In particular, when carrot juice was added in an amount of 15% (v / v) (0.72 wt% based on the solid content of carrots) of the total fermented product, the highest consistency value was 7.06 Pa · s ⁿ .

As the amount of Bokbunja powder was increased, the consistency value decreased. When 1.0 wt% of the total fermented products were added, the viscosity, flavor, and taste were good.

The consistency value of garlic fermentation prepared by various plant materials (20 hours fermentation and 3 days after refrigerated storage (4 ℃) is shown in Table 3 below.

From the results in Table 3, after the refrigerated storage of garlic fermentation (control) that does not contain other plant materials for 3 days, the consistency value tended to increase significantly, 1% by weight of bokbunja powder and 15% by volume of carrot juice ( It can be seen that the viscosity of the garlic fermentation fermented by the addition of carrot solid content in terms of 0.72% by weight) is greatly increased. From the results of increasing the high consistency values of these refrigerated garlic fermentations, it can be predicted that it is easy to commercialize the garlic fermentation into a staple fermentation.

The solid content of garlic was 8.25 wt% and the sugar was 15 wt% based on the total fermentation in this Experiment.

After the heat treatment, sugar was added to 8.25% of wet crushed garlic (w / w, solid content) at 15% by weight, followed by 1% by weight of bokbunja powder or 15% by volume of carrot juice, and the fermentation of lactic acid was high. Garlic ferment with a consistency value could be prepared.

Viscosity of Garlic Ferment (Pas ⁿ ) 20 hours fermentation Cold Storage (3 days) Control 1.03 1.37
Plant material
Addition group




Bokbunja Powder 1% by weight
6.12
18.79 Bokbunja Powder 2% by weight 0.31 1.44 10% by volume pomegranate extract (Wipl products) 0.04 0.04 Buttercup Juice 10% 0.06 0.14 Carrot Juice (Solid Content Concentration 0.72%)
15% by volume 7.06 22.76

Experimental Example 4 Viscosity Variation of Fermented Products Using Freeze-Dried Garlic Powder

This experiment is to see the change of consistency of fermented product when lyophilized powdered garlic is used as a raw material of fermented product instead of heat-treated garlic.

At this time, the freeze-dried powder of garlic was obtained using a vacuum freeze dryer (PVTFD 20R, Programmable Freeze Dryer Series, Ilsin Lab, Korea). Specifically, the heat-treated garlic was crushed and lyophilized. The moisture content of garlic freeze dried was 86%.

Except that the garlic freeze-dried product was used as a raw material for producing the wet grind, the viscosity values of the lactic acid fermentation using the freeze-dried garlic powder in the same manner as in Experimental Example 1 are shown in Table 4.

However, the solid content of garlic in the wet grind is 14% by weight, and the solid content of garlic in the total fermented product is 9% by weight, and only the sugar is added as shown in Table 4 below (Control) and Fermentation was performed by adding plant material.

Lactic acid fermentation was carried out by adding bokbunja powder and carrot juice to 9% garlic powder (w / w, based on solid content). When carrot juice was added at a level of 15% by volume, the consistency was very high as 20.31 Pa · s ⁿ . The value is shown.

Viscosity of Garlic Ferment (Pas ⁿ ) Control 0.32
Plant material addition group
Bokbunja Powder 1% by weight 10.37 Carrot Juice (Solid Content 0.72%)
15% by volume 20.31

Experimental Example 5 Viscosity Variation According to Solids Content in Wet Grinding Powder Using Freeze-Dried Garlic Powder

This experimental example is to see the effect on the consistency of fermented products according to the solid content of the wet crushed powder when the lyophilized garlic powder as a raw material.

When the content of garlic powder in the wet mill was 15.8% by weight based on the solid content, the fermented products showed high consistency when both the bokbunja powder and carrot juice were added, but the bokbunja powder was added to reduce the solid content. It did not have a significant effect on increasing the consistency of garlic fermentation, and showed a lower viscosity than the control without adding plant material. On the other hand, when the carrot juice was added, the consistency value of garlic fermentation was 2.81 Pa · s ⁿ even though the solid content of garlic was 2.1%. As a result, the addition of Bokbunja powder contributes to the enhancement of taste and flavor, but it was found that carrot juice was very effective for increasing the consistency.

Viscosity of Garlic Ferment (Pas ⁿ )
Garlic Content in Wet Grinding (Based on Solids)
15.8% by weight
7.9 weight
4.5 wt%
3.2 wt%
2.1 wt% Control 0.32 0.02 0.16 0.15 0.15 plant
Material addition group Bokbunja Powder
1 wt% 10.37 1.26 0.02 0.02 0.02 Carrot Juice (Solid Content 0.72%)
15% by volume 20.31 11.87 7.49 5.12 2.81

Experimental Example 6 Viscosity and Texture Difference According to Lactic Acid Bacteria

Leuconostoc as a lactic acid strain using the wet grinding material (13 to 14% by weight based on solids) of the lyophilized garlic powder in Experimental Example 4 above. mesenteroides Instead of Lactobacillus In comparison with the case of using delbruekii (Scotland spawn association NCIMB 2483), the difference in the viscosity and texture of the fermentation product according to the lactic acid strain was confirmed and the results are shown in FIG.

Leuconostoc fermented with mesenteroides After fermentation, the viscosities are also greatly increased and no delamination occurs over time, but Lactobacillus In the case of delbruekii , it is fermented but not viscous and delamination occurs over time.

As a result, it was found that not all lactic acid bacteria produced viscous properties.

Viscosity of Garlic Ferment (Pas ⁿ ) 20 hours fermentation Cold Storage (3 days) Leuconostoc. mesenteroides Lactobacillus. delbruekii Leuconostoc. mesenteroides Lactobacillus. delbruekii Control 1.03 0.68 1.37 0.71 Plant material addition group Bokbunja Powder 1% by weight 6.12 0.84 18.79 0.86 Bokbunja Powder 2% by weight 0.31 0.73 1.44 0.74 10% by volume pomegranate extract (Wipl products) 0.04 0.02 0.04 0.02 Buttercup Juice 10% 0.06 0.03 0.14 0.05 Carrot juice (solid concentration 0.72%) 15% by volume 7.06 0.88 22.76 0.91

As a result of this experiment, among the lactic acid fermentation of garlic, the kimchi-lactic acid lactic acid bacterium Lyukonostok strain biosynthesized the polymer dextran in the presence of sugar and improved the properties of fermented products. It can be seen that by promoting it, it is possible to effectively produce a fermented garlic fermentation.

Experimental Example 7 Sensory Evaluation

Sensory tests were performed to determine the palatability of the barley garlic fermentation prepared in this study. The evaluation methods consisted of 15 panelists, male and female students of Keimyung University. Evaluation was carried out on average.

color incense sweetness Sour taste Organization Overall preference Control 6.2 5.6 6.4 6.0 5.8 5.8 Bokbunja Powder
1 wt% 8.2 8.3 7.8 6.3 7.8 6.8 Bokbunja Powder
2 wt% 8.5 8.8 8.4 6.9 7.5 6.8 10% by volume pomegranate extract (Wipl products) 6.2 6.2 6.3 6.6 6.0 6.6 Buttercup Juice 10% 6.4 6.2 6.3 6.4 6.2 6.2 Carrot Juice (Solid Content Concentration 0.72%)
15% by volume 7.4 7.9 7.1 6.2 7.2 6.2

From the results of Table 7, it can be seen that the garlic fermented product has excellent taste and flavor and high taste.

<Evaluation 1> Physical Characterization Method and Result of Garlic Ferment

end. Viable cell count

Each fermentation broth obtained after fermentation as in Experiment 3 0.1 mL was mixed with 0.9 mL of sterile distilled water, diluted 10 ⁵ , 10 ⁶ times, and diluted 20 uL in Difco ^TM Lactobacilli MRS broth agar medium, followed by 24 hours in a 25 ° C incubator (BI-600M, Jeio tech. Korea). The number of viable lactic acid bacteria after culture was expressed as CFU (colony forming unit) / mL.

The number of viable cells was higher in garlic fermented fermented by adding some bokbunja powder and carrot juice than garlic fermented (control) mixed with sugar and heat-treated garlic. The addition of plant material increased the palatability of taste and flavor, and also had an effect of increasing the number of live bacteria of lactic acid bacteria.

As shown in Table 8, according to the present invention, both added and non-added plant material contained large amounts of lactic acid bacteria, which is about the same as yogurt products. In addition, it is considered to be suitable as a frozen food because the viable count of lactic acid bacteria is very high even after refrigeration and freezing storage.

Viscosity of Garlic Ferment (Pas ⁿ ) 20 hours fermentation Cold Storage (3 days) Leuconostoc. mesenteroides Lactobacillus. delbruekii Leuconostoc. mesenteroides Lactobacillus. delbruekii Control 1.03 0.68 1.37 0.71 Plant material addition group Bokbunja Powder 1% by weight 6.12 0.84 18.79 0.86 Bokbunja Powder 2% by weight 0.31 0.73 1.44 0.74 10% by volume pomegranate extract (Wipl products) 0.04 0.02 0.04 0.02 Buttercup Juice 10% 0.06 0.03 0.14 0.05 Carrot juice (solid concentration 0.72%) 15% by volume 7.06 0.88 22.76 0.91

I. Sugar analysis

After the sugar added in the preparation of the garlic fermentation was converted to the polymer dextran, the remaining sugar content was analyzed by mixing distilled water with 0.5 mL of the fermentation broth, followed by centrifugation at 15,000 rpm for 10 minutes to recover the supernatant. The recovered solution was filtered through a 0.45 μm syringe filter (Minisart RC 15, Sartorius, Germany), and 20 μL of the filtrate was used as a sample for high performance liquid chromatography (HPLC) analysis.

Leuc. The conversion of sugar was determined by measuring the amount of sugar remaining in the garlic fermented product prepared by adding plant material using the mesenteroides strain. The conversion rate of sugar of garlic fermentation was more than 95% and it was found that almost no sugar remained in fermentation.

Bokbunja Powder 1% by weight Carrot juice added 15% by volume Conversion rate per
(%) 95.40 98.87

In the above described and illustrated with respect to the preferred embodiment of the present invention, the present invention is not limited to the specific preferred embodiment described above, in the technical field to which the invention belongs without departing from the spirit of the invention claimed in the claims Various modifications can be made by those skilled in the art, and such changes are within the scope of the claims.

1 is a flow chart showing a method of producing a fermented garlic fermentation according to an embodiment of the present invention.

Figure 2 is a photograph of the fermentation obtained as a result of performing the fermentation for not heat-treated garlic raw material according to Experimental Example 2, the left side is heat-treated radish, the right side is heat treated oil.

3 is a photograph showing a state before fermentation and the fermented state that the raw material of garlic was not heat treated according to Experimental Example 2, the left side before fermentation, and the right side after fermentation.

Figure 4 is a photograph showing the state of the fermentation product for each lactic acid strain according to Experimental Example 6, the left side is a ruconosestock strain, the right side fermentation using Lactobacillus strains.

Claims (7)

Adding water to the heat-treated garlic or lyophilized garlic, mixing and wet grinding to obtain a wet grind of garlic, wherein the water is added so that the garlic solid content in the wet grind is 2 to 20% by weight; Adding sugar to the wet mill of garlic to prepare a mixture; Adding a lactic acid bacteria starter culture solution to the mixture; And Liquid fermentation of the mixture to which the lactic acid bacteria starter culture solution is added at 15 to 37 ° C. for 15 to 35 hours, thereby obtaining a garlic fermented product, Garlic fermentation product obtained is arc-like garlic fermentation method characterized in that the consistency is 1.2 Pa · s ⁿ or more. The method of claim 1, wherein the mixing and wet grinding is performed by mixing heat-treated garlic or lyophilized garlic with water in a mixer and mixing for about 3 to 5 minutes of strength, and then using a ultra-wet grinding machine for mesh 0.9 mm, 0.6 mm, Method of producing a garlic fermentation of the arc-shaped, characterized in that it comprises a step of wet grinding 4 to 6 minutes in each step up to 0.3 mm. The method of claim 1, wherein the sugar is added in an amount of 10 to 20% by weight based on the total fermentation content. The method of claim 1, wherein the lactic acid bacteria is Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) of the lake-like garlic fermentation method characterized in that. The method according to claim 1 or 4, wherein the lactic acid bacteria starter culture is added in an amount of 1 to 10% by weight based on the mixture content. The method according to claim 1, wherein in the process of preparing the mixture, the bokbunja powder and carrot juice having a water content of 90 to 92% are further added, and the added amount of the bokbunja powder is 1 to 5% by weight based on the total fermentation content. The addition amount of the garlic fermentation method of the lake-like fermentation, characterized in that 0.72 to 1% by weight based on the content of carrot solids. The method of claim 1, wherein the garlic is heat-treated garlic for 4 to 5 minutes by the microwave-treated garlic fermentation method, characterized in that the heat treatment to a moisture content of 54% or less.

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