KR20120071858A - Fermented extract of garlic and manufacturing process of the same - Google Patents

Abstract

PURPOSE: Fermented garlic liquid and a producing method thereof are provided to enable users to directly drink the liquid by securing the unique flavor of ingredients. CONSTITUTION: A producing method of fermented garlic liquid comprises the following steps: mixing 30-80wt% of vegetable ingredients with 20-70wt% of brown sugar or honey, and fermenting the mixture at room temperature for 3-6 months to obtain first fermentation liquid; mixing garlic and water in a ratio of 1:0.5-1.5, and heating the mixture at 60-120 deg C for 1.5-72 hours to obtain a garlic extract; mixing 50-97vol% of garlic extract and 3-50vol% of first fermentation liquid; heating the mixture at 60-120 deg C for 2-7 hours; cooling the mixture at 5-30 deg C; and fermenting the cooled mixture at room temperature for 2 months-3 years, and packaging in a container.

Description

Garlic fermentation broth and preparation method thereof {FERMENTED EXTRACT OF GARLIC AND MANUFACTURING PROCESS OF THE SAME}

The present invention relates to a garlic fermentation broth and a method of manufacturing the same, and more particularly, to the garlic extract obtained by hot-water extraction of garlic (ume), grape, lotus, guava (Guava), etc. Add or mix the first fermentation solution extracted by fermenting any one or two or more ingredients selected from edible fruits, herbs, and vegetables, and ferment the mixture to make it easy to drink regardless of age, gender, or flavor. It can be applied to health foods and vital foods to promote consumer health, and can be widely applied to cosmetics and medicines, thereby contributing to income growth by expanding its application scope. It relates to a garlic fermentation broth and a method for producing the same.

Generally, garlic is a perennial plant belonging to the genus Liliaceae, which has scales, as shown in Figure 1 below, and is used as an important condiment when dipping various kimchi or cooking various foods. Garlic species, long stems with flowers, have been cooked in various forms, such as boiled and eaten with herbs or pickled garlic in soy sauce to make garlic pickles.

Figure 1. Garlic

On the other hand, garlic is not only used as a seasoning or side dish that is indispensable to our diet, but recently, modern scientific research has demonstrated many characteristics of garlic, and garlic scales contain allium, an antibiotic. Preservatives, expectorants, and antispasmodic antispasmodic effects have been greatly medically attracting attention.

Table 1 below is a nutritional table of garlic published in the Food Ingredients Table (5th edition) issued by the Rural Research Institute in 1996.

Garlic Nutrition Facts division

energy
kcal moisture
% protein
g Fat
g carbohydrate Mineral vitamin Sugar
g fibrin
g calcium
g sign
g iron
g Potassium g A
carotene
g B1
g B2
g Raw garlic 120 64.0 9.2 0.2 24.2 0.8 14 199 1.0 652 3 0.2 0.1 Green garlic 40 86.2 3.5 0.5 7.6 1.4 32 46 1.0 339 1690 0.13 0.1 Garlic 쫑 51 82.8 2.6 0.4 11.5 2.0 24 64 0.9 273 281 0.26 0.2

Garlic contains more protein, sugar, phosphorus, sodium, and vitamin B1 than other vegetables such as leeks, leeks, and radishes.

As can be seen in Table 1, garlic has allicin (Fructan) and niacin in addition to minerals such as moisture, bile, fiber, calcium, phosphorus, iron and nutrients such as vitamins B1 and B2. It is contained.

Allicin, which gives off the spicy taste of garlic, is produced by the combination of Allin and Allinase, which is about 1.5 times stronger than the disinfectant solution. Anti-thrombotic action to prevent the base, acts on the nervous system to calm the excitement of nerve cells, and combines with or activates vitamin B to promote metabolic function in the body, and is known to act as an anti-aging.

In addition, garlic has a spicy taste of garlic, promotes metabolism when ingested, consumes calories and decomposes fat to prevent accumulation of fat, and as an oxygen catalyst that helps the efficient utilization of oxygen in the body when ingested. It plays a role, strengthens immunity and produces anti-cancer and antiviral substances called interferon, promotes entrolpin production, helps to recover from fatigue and maintains a clear mind, and removes pain-transmitting substances in the brain to relieve pain. It is known to contain germanium, which neutralizes acidified body fluids, alkalizes them, and binds them to heavy metals, which are pollutants in the body.

In addition, garlic has a tonic effect and muscle strengthening effect. As a bioactive substance, it completely burns nutrients in the body to promote metabolism, increase energy consumption, prevent body fat accumulation, and lower cholesterol in the blood to reduce diet or artery. It contains Scordinin, which prevents hardening, and is a very important precursor for producing glutathione, a powerful antioxidant in the body when ingested. It contains Cysteine, a powerful antioxidant. , Which combines with phosphate to store energy in muscles and brains, creatine to increase muscles and exert a strong force, and converts allin to allicin It is known to contain allinase.

As it is known that garlic is very useful for human body, various health foods using garlic have been developed, but most of them are focused on reducing the spicy taste and peculiar smell of garlic to make them feel less rejected when ingested. , Garlic vinegar, etc. simply can not exceed the level of seasoning added during cooking.

The present invention is to solve such a conventional problem, the object of the plum extract, grape, lotus, guava, etc. in garlic extract obtained by hot-water extraction of garlic (Hot-water extraction) The present invention provides a method for producing a new garlic fermentation broth that adds and mixes a first fermentation broth extracted by fermenting any one or two or more ingredients selected from edible fruits, herbs, and vegetables.

Another object of the present invention is to be used as a seasoning liquid that can easily drink regardless of age and sex or enhance the flavor when cooking food, and to apply to health foods and vital foods to promote the health of consumers It is to provide a new garlic fermentation broth that can be widely applied to cosmetics, cosmetics, medicines, etc., and contributes to income increase by further extending its application range.

In order to achieve the above object, the method for producing a garlic fermentation broth according to the present invention is any one or two or more ingredients selected from edible fruits, medicinal herbs, vegetables, such as plum, grape, lead, guava, 30-80% by weight and sugar or honey A first fermentation broth extracting step of extracting the first fermentation broth by mixing 20 to 70 wt% into a container and then fermenting at room temperature for 3 to 6 months; Garlic and water in a container of 1: 0.5? 1: 5, respectively, and then heated to 60? 120 ° C. for 1.5? 72 hours with hot water extraction to obtain garlic extract with a concentration of 10? 30 brix. Steps; A garlic extract mixing step of mixing the garlic extract 50-97 vol% obtained in the hot water extracting step of the garlic extract and 3-50 vol% of the first fermentation solution obtained in the first fermentation extracting step; A mixed solution heating step of putting the mixed solution of the first fermentation solution and garlic extract into a container and heating at a temperature of 60 to 120 ° C. for 2 to 7 hours; A mixed solution cooling step of cooling the mixed solution of the first fermentation broth and the garlic extract having undergone the mixed solution heating to 5 to 30 ° C .; A mixed solution fermentation step of putting the mixed solution of the first fermentation broth and garlic extract after the cooling step of the mixed solution into a fermentation vessel for 2 months to 3 years at room temperature; Garlic fermentation broth obtained through the mixed solution fermentation step comprises a garlic fermentation broth packaging step of injecting and packaging in a container for each unit dose.

In the hot water extraction step of the garlic extract in the present invention is characterized in that one garlic or ginseng selected from ginseng, red ginseng or other animal / plant foods or two or more ingredients in a weight ratio of 1: 0.2? 1: 5.

Garlic fermentation broth according to the present invention is prepared through the above manufacturing process, has a feature consisting of garlic extract 50 ~ 97vol% and the first fermentation solution 3 ~ 50vol%.

Since the first fermentation broth obtained from any one or two or more ingredients of edible fruits such as plum, grape, lotus, guava, or vegetables is added to the garlic fermentation broth prepared by the present invention, the mixture of the first fermentation broth and garlic extract is heated. After cooling, the garlic fermentation broth obtained through the fermentation process can also feel the flavor of the raw material of the first fermentation solution as it is, and everyone can drink immediately (飮 用) has the effect that the scope of application is very wide.

It also contains minerals such as calcium, phosphorus and iron, as well as nutritional ingredients like vitamins B1 and B2, as well as useful ingredients for humans such as capsaicin, germanium and scordinine. Since garlic's inherent effect of hardening prevention effect is not reduced at all, there is an effect that it can greatly promote the health of consumers.

 In addition, the garlic fermentation broth prepared according to the present invention can be stored for a long time while maintaining its inherent functionality, and can be widely applied to functional beauty products such as cosmetics, soaps, shampoos, and antibacterial and sterilizing products for wound healing. As a result, the income of plum, grape, lead, guava, garlic farmers and garlic processed food companies, which are the raw materials of the first fermentation liquid, can be expected.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

Garlic fermentation method according to the present invention comprises a first fermentation broth extracting step, garlic extract hot water extraction step, garlic extract mixing step, mixed solution heating step, mixed solution cooling step, mixed solution fermentation step and garlic fermentation solution packaging step It is configured by.

In the extract of the first fermentation solution of the present invention by mixing 30-80% by weight of any one or two or more ingredients selected from edible fruits such as plum or grape or lotus or guava, or vegetables and vegetables 20-70% by weight of brown sugar or honey Put in a container, fermented for 3-6 months at room temperature to extract the first fermentation broth.

In the garlic extract hot water extraction step, put the cleanly washed garlic in a container and hot water extraction while heating at a temperature of 60 ~ 120 ℃ for 1.5 ~ 72 hours in the state of adding clean water to obtain a garlic extract.

In this process, the ratio of water to garlic is adjusted in the range of 1: 0.5 to 1: 5 so that the concentration of the final garlic extract is 10 to 30 brix.

In the hot water extracting step of the garlic extract, garlic extract may be extracted by mixing one or two or more ingredients selected from ginseng, red ginseng or other animal / vegetable plants in a weight ratio of 1: 0.2? 1: 5.

In the garlic extract mixing step of the present invention obtained by fermenting any one or two or more materials selected from 50 ~ 97 vol% garlic extract obtained in the garlic extract hot water extraction step and edible fruits, herbs, vegetables, such as plum or grape or lotus or guava The first fermentation broth 3-50 vol% is mixed uniformly.

In addition, in the mixed solution heating step, the mixed solution of the first fermentation broth and garlic extract in a container is heated for 2-7 hours at a temperature of 60 ~ 120 ℃, in the liquid mixture cooling step, the first fermentation solution and the mixed solution heating step The mixture of garlic extract is cooled to 5 ~ 30 ℃.

On the other hand, in the fermentation step of the mixed solution of the present invention, the mixture of the first fermentation broth and garlic extract in a cooled state is put into a fermentation vessel and then fermented at room temperature for 2 months to 3 years. Garlic fermentation broth is obtained.

The garlic fermentation broth prepared in this way is packaged by injecting into a container for each unit dose formed in a pouch or bottle form.

Plum, one of the raw materials of the first fermentation solution of the present invention, is the fruit of the plum tree, as shown in the following Figure 2. Makes blood normal In addition, it controls the heat of the intestines, regulates thirst, stops sedimentary eggs and stops limb pain .... 'As it is written, sterilization and detoxification have been excellent since ancient times. It is widely used in folk remedies because it is known to release poison and prevent food poisoning.

Figure 2. Plums

In addition, since plum contains 15 times as much citric acid as lemon and contains minerals such as Ca, it is known to be effective in activating metabolism in the body, removing wastes, and inhibiting lactic acid production during exercise.

Meanwhile, grape, which is one of the raw materials of the first fermentation solution of the present invention, refers to the fruit of the Vitis plant, as shown in the following Figure 3, which is a fruit that can be eaten even in a raw state, and wine It is also used to make juices, jelly, raisins, and more.

Figure 3. Grapes

Such grapes are not only rich in iron but also hematopoietic, which is known to prevent anemia, which is easy to occur in pregnant women and women. It contains a lot of glucose and fructose and is known to be effective for fatigue recovery.

Potassium (K) contained in grapes is known to help diuresis, improve blood circulation, and reduce swelling. The scientists reported in the journal Science that contains resveratrol, a protein that blocks the body's disease. As reported by the Korean Society of Cardiology, it has been studied that grapes are good for anti-cancer activity and prevention of atherosclerosis and heart disease.

On the other hand, one of the raw materials of the first fermentation broth of the present invention is tropical (Asian) is grown in farmhouses as the origin of tropical Asia, but is cultivated a lot in ornamental ponds, as shown in Figure 4 in the following round green The leaves of about 40㎝ in diameter and emerge from the root stem and rise about 1m high above the water. The roots are round rod-shaped and extend long to the side and have many nodes.

Figure 4. Kite

Lotus roots, petioles and fruits are used for food, leaves are used as astringents and hemostatic agents, and they are used for the treatment of nocturnal enuresis. Root is used as a tonic, and fruit is also used as a tonic or tonic.

Lotus leaf to remove the heat, remove unnecessary moisture in the body and hemostasis, it is effective in summer diarrhea, edema, various bleeding, dizziness due to postpartum bleeding. In addition, lotus leaf is used as a medicinal herb because of its excellent astringent effect, and is used to treat enuresis in the private sector.

In addition, lotus root has a relatively high content of vitamins and minerals, not only as a medicine but also cooked. Lotus root is a fever, hemorrhagic, bleeding, anti-inflammatory, hemostatic action is used to urinate due to fever, hemorrhagic disease, cystitis, flowers are known to be effective in releasing the blood from bruises.

Meanwhile, guava, which is a raw material of the first fermentation solution of the present invention, is a shrub or small arborescent native to Mexico, the fruit of which is a raw material of jam or jelly, and the leaves are used as tea substitutes, bark or root bark. Is used as astringent or dye.

Figure 5. Guava Tree and Berries

Guava is known to be good for the prevention and improvement of diabetes by the guava polyphenol component to suppress the rise of postprandial blood sugar level, and the polyphenol component contained in the leaf is known to help atopic dermatitis.

In addition, the dried leaves of guava also contain vitamin-like substances called vitamin B, vitamin C and vitamin U. The vitamin U inhibits the secretion of gastric acid, promoting metabolism of the gastric mucosa and improving gastric ulcers. In addition, the tannin component of guava is known to be effective in preventing aging by inhibiting the generation of lipid peroxide that causes aging.

In addition, guava's tannin component acts well for constipation and diarrhea, and guava is known to have anticancer effects because it contains a lot of vitamin C, magnesium, potassium, and minerals.

If you want to extract the first fermentation liquid using edible fruits such as plum, grape, lead, guava, herbal medicines or vegetables, wash the selected material with clean water and remove 30 ~ 80% by weight of the material with sulfur completely. 20 to 70% by weight of sugar or honey (preferably 50:50), sealed in a container, and fermented for 3 to 6 months.

In this process, open the lid of the container about a week later and stir it uniformly to prevent the brown sugar from settling on the bottom of the container. One fermentation broth is obtained, and the obtained first fermentation broth is stored at cool room temperature.

In the present invention, the raw material of the first fermentation liquid is not limited to the plum, grape, research bar described above, and other edible fruits or edible vegetables, herbal medicine containing a high flavor and functional ingredients may be applied.

Example

Preparation of First Fermentation Liquid

After harvesting in May, 1kg of fresh plums were removed from the water, and then washed in running water.

1 kg of brown sugar was added to 1 kg of the prepared sweet plum, and then evenly mixed. The first fermented liquid was extracted by fermenting at room temperature for 5 months with the lid closed while filling the fresh plum with torn sugar inside the separately prepared container.

During the fermentation process, the lid of the container was opened and stirred evenly every week for the first month to prevent the brown sugar from settling on the bottom of the container.

Hot water extraction of garlic extract

1 kg of clean garlic, 200 g of ginseng, and 5 liters of clean water were put into a container, and hot water was extracted for 48 hours while heating at 100 ° C. to extract 20brix garlic extract.

Preparation of Garlic Fermentation Solution

The garlic extract 90vol% obtained in the hot water extraction step of the garlic extract and 10vol% of the first fermentation solution obtained in the first fermentation broth extracting step, and the mixture of the first fermentation broth and garlic extract in a container at a temperature of 80 ℃ After heating for a time, the mixture of the first fermentation broth and garlic extract was cooled again to 5-30 ° C.

The fermentation broth according to the present invention was prepared by fermenting the mixed solution of the first fermentation broth and garlic extract in the cooled state for 6 months at room temperature, and the garlic fermentation broth prepared according to the present invention has a unit dose such as a pouch. Packed in a separate container and stored at cool room temperature.

Thus, when the garlic fermentation broth according to the present invention is maintained as a health food, the flavor of the first fermentation broth is maintained intact, regardless of age or gender, it can be consumed without refusal. Applicable

In addition, while the garlic extract is applied to the preparation of the garlic fermentation broth of the present invention is extracted by the hot water extraction method, the active ingredient of garlic is also extracted intact, so that the inherent pharmacological effect of garlic is greatly improved.

Accordingly, the garlic fermentation broth of the present invention may be applied as a raw material of antiseptic and antimicrobial products for wound healing as well as used as a health food or as a raw material of functional beauty products such as shampoo, soap, and cosmetics.

Claims (3)

30-80% by weight of any one or two or more selected from edible fruits such as plums, grapes, lotuses, guavas, or herbs and vegetables, 20-70% by weight of brown sugar or honey, and put them in a container for 3-6 months at room temperature A first fermentation broth extracting step of extracting the first fermentation broth by fermentation;
Put garlic and water in a ratio of 1: 0.5? 1: 5 respectively, and then extract the hot water by heating hot water at a temperature of 60? 120 ° C. for 1.5? 72 hours to obtain a garlic extract with a concentration of 10? 30 brix. ;
A garlic extract mixing step of mixing the garlic extract 50-97 vol% obtained in the hot water extracting step of the garlic extract and 3-50 vol% of the first fermentation solution obtained in the first fermentation extracting step;
A mixed solution heating step of putting the mixed solution of the first fermentation solution and garlic extract into a container and heating at a temperature of 60 to 120 ° C. for 2 to 7 hours;
A mixed solution cooling step of cooling the mixed solution of the first fermentation broth and the garlic extract having undergone the mixed solution heating to 5 to 30 ° C .;
A mixed solution fermentation step of putting the mixed solution of the first fermentation broth and garlic extract after the cooling step of the mixed solution into a fermentation vessel for 2 months to 3 years at room temperature;
Garlic fermentation broth manufacturing method characterized in that it comprises a garlic fermentation broth packaging step of packaging by injecting the garlic fermentation broth obtained through the mixed solution fermentation step into a container for each unit dose. The method of claim 1,
The garlic extract hot water extraction step of the garlic fermentation broth, characterized in that the mixture of garlic or ginseng, red ginseng or other plant or vegetable selected from the plant in the weight ratio of 1: 0.2? 1: 5. Garlic fermentation broth is prepared through the manufacturing process of claim 1 or claim 2, consisting of 50 ~ 97vol% garlic extract and 3 ~ 50vol% of the first fermentation.