KR20130143410A - Manufacturing method of fermentation garlic using animal protein - Google Patents
Manufacturing method of fermentation garlic using animal protein Download PDFInfo
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- KR20130143410A KR20130143410A KR1020120066946A KR20120066946A KR20130143410A KR 20130143410 A KR20130143410 A KR 20130143410A KR 1020120066946 A KR1020120066946 A KR 1020120066946A KR 20120066946 A KR20120066946 A KR 20120066946A KR 20130143410 A KR20130143410 A KR 20130143410A
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- garlic
- fermentation
- weight
- hours
- fermented
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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Abstract
The present invention relates to a method for producing a healthy fermented garlic using fermentation technology of animal protein, the first to remove the straw without shaking the soil by selecting a nutritious raw garlic in order to enhance the antioxidant action, anticancer action and various pharmacological action Process; To 1000 g of garlic of the straw removal process, a microbial culture consisting of 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cerbiz, 25% by weight of Lactobacillus asidophilus and 25% by weight of Asparagiras duck. A second step of mixing 50 ml and 250 ml of water and growing and growing at a temperature of 28 to 35 ° C. for 24 to 48 hours; As a first fermentation step, the third step of immersing fermentation for 18 to 24 hours at 28 ~ 35 ℃ put garlic grown in the second step in the fermenter; A process for allowing the fermentation microorganisms to penetrate into the garlic of the third process, the fourth process of filling a pressure of 1.5-2 atm in the fermenter for 30 minutes; As a garlic drying process, characterized in that it comprises a fifth step of drying the fermented aged garlic at 15 ~ 25 ℃ 72 to 120 hours. The present invention as such ferment the fresh domestic garlic grown in the soil rich in microorganisms to produce a healthy fermented garlic, not only to create new demand by the diversification of garlic, but also to mass production, the function of garlic It has the effect of greatly increasing.
Description
The present invention relates to a method for preparing healthy fermented garlic using fermentation technology of animal protein, and more particularly, to prepare a healthy fermented garlic (raw garlic) using animal protein fermentation technology without heating or extraction. It increases the flavonoid polyphenols (myricetin and apigenin) and the water-soluble sulfur compound SAC (S-allyl-L-cysteine), which are reported to have garlic's antioxidant, anticancer and pharmacological effects. Very strong antioxidant action, that is, free radicals, blood clots, blood circulation, blood LDL cholesterol, blood vessel lipidation and anti-inflammatory, antibacterial and anti-cancer activity, garlic also neutralize heavy metals in vitro It is excellent for controlling blood sugar of diabetics, treating cardiovascular diseases such as high blood pressure and heart disease. And exhibits, and it can save to keep the long-term deterioration, and at the same time increasing the nutrient relates to a method for producing a healthy fermented garlic with one animal protein fermentation technology to promote human digestive absorption.
Garlic (Garlic, Allium sativum) is native to Central Asia, and is a botanical classification of allium sativum with allium, chives, onions, leeks, and soothing. Garlic is made of scales, which contain one protective leaf, a storage leaf, and one subleaf. Most of the stem is formed in the body, and its differentiation occurs at the same time as the division of the facial vein, Our edible garlic is a scale formed in the underground leaf juice of garlic leaves. Typically, one garlic bulb has about 10 scales. Since ancient times, it has been used as a seasoning and spice at home, and folk medicine has been used to treat tumors, parasites, and ulcers.
Garlic contains 20% carbohydrate, 0.4% fiber, 0.92% ash, 13.4%, 5.5 mg% of vitamin C. 15 kinds of amino acids including glutamic acid were identified.
The special ingredients of garlic are allicin, creatine, germanium zinc, allin, alinase, capsaicin, aronamin, scordinin, and alliamine. There are, selenium and garlic potassium.
The representative active ingredient of garlic is aliin.
The alliin changes to allicin by the action of an enzyme called alinase, which binds to fats, sugars, or proteins in the body to become a new substance and exert an effective action.
SAC (S-allyl-L-cysteine) is a water-soluble sulfur compound produced by fermentation of garlic, and allicin is produced by allicin enzyme action of allinase, and γ-glutamyl-S-allyl is produced by enzyme action. Generated from -L-cysteine.
In general, SAC (S-allyl-L-cysteine) has various pharmacological effects, such as preventing liver damage, preventing colorectal cancer induced by methylhydrazine, inhibiting proliferation of human neuroblastoma, and antioxidant activity. Reported.
In addition, the study on the body dynamics of S-allyl-L-cysteine (SAC) was performed over time to analyze the content of S-allyl-L-cysteine (SAC) in blood, tissues, urine, and bile in mice, rats, and dogs. S-allyl-L-cysteine (SAC) has been shown to have high bioavailability along with absorption, metabolism, body dynamics and excretion mechanisms.
S-allyl-L-cysteine (SAC) is a physiologically active substance of fermented garlic, and it is a garlic-related compound that has been proven with scientific evidence that has pharmacological effects in vivo.
Flavonoid-based myricetin and apigenin in garlic work together with sulfur amino acid called allicin, which is a very powerful antioxidant that removes free radicals, penetrates blood clots, promotes blood circulation, improves blood LDL cholesterol, and prevents vascular lipidation. And anti-inflammatory, antibacterial, anticancer action.
In addition, garlic neutralizes heavy metals and releases them to the outside of the body, and has excellent effects on blood sugar control, cardiovascular diseases such as hypertension and heart disease in diabetics.
The efficacy of this garlic smoothes blood circulation, supplies fresh blood, and has a soothing effect to stabilize nerves and promote hormone secretion. It is also known to be one of the top 10 health food products in the world and has been known to have many effects such as improving immunity, increasing resistance to pathogens and cancer cells, preventing and treating circulatory cavalry, and the like.
However, garlic contains a wide variety of ingredients, such as essential amino acids, which are very useful to the human body, and have a beneficial effect, but excessive consumption of raw garlic can cause irritation and irritation of the liver, causing problems.
Therefore, in order to reduce the side effects of taking raw garlic and to eat it, a variety of methods have been proposed in which raw garlic is dried, processed into powder, processed or baked. However, garlic having a lot of efficacy as described above has a disadvantage that it is difficult to consume as it is used in small amounts as a spice of food or as a stimulus and odor.
In addition, most garlic irritants and characteristic odors remain in spite of processing, which is still a problem to avoid from people who don't like garlic, and some of the ingredients are lost while garlic is not fully maintained. Even if it prevented the loss of inherent ingredients as much as possible, there was a fundamental limitation that the efficacy itself was limited to the efficacy of the original raw garlic.
When heat is applied to powder the garlic, garlic's inherent ingredients are volatilized, which causes processing problems that are difficult to taste as spices, and allicin is caused by the action of an enzyme called allinase. Allicin (allicin) is produced by the action of the enzyme (γ-glutamyl transferase) SAC (S-allyl-L-cysteine) is produced. Since the alinase enzyme is very weak to heat, Allicin is significantly reduced.
This is one of the new garlic processing methods that eliminated the unpleasant smell peculiar to garlic and improve the taste while increasing the active ingredient. The manufacturing method of black garlic was first introduced in Japan.
The fermentation process of raw garlic increases garlic's amino acid content, garlic's trace crude saponins increase, and the antioxidant polyphenols increase significantly. Instead of the spicy and savory flavor, it turns into a sweet and sour edible flavor. There is also a lot of research on the manufacture of black garlic using garlic.
Until now, the method of preparing garlic containing S-allyl-L-cysteine (SAC) has been selected by hot air ripening and natural drying method after ripening in a humidity range of 65 to 70% and 80 to 85 ° C. .
In Korean Patent Publication No. 10-2008-0074473, after storing garlic at low temperature in a CO 2 gas-containing space, it is aged for 7-10 days at a saturated steam pressure of 100-1000 mmHg at 70-90 ° C., and the aged garlic is Fermented aged black garlic is prepared by strengthening the allyl sulfur compound through a step of post-aging using cold dry air at 10 to 20 ° C.
In addition, Japanese Patent Laid-Open No. 2006-149325 maintains fresh garlic at 65-70 ° C, with humidity of 80-85%, and matures it for 25-35 days. The drying temperature is 15-25 ° C and 40-65% humidity. It dries for 5-10 days.
In Korean Patent Registration No. 10-1091833, garlic fermentation method using a lactic acid bacterium to increase the specific ingredient (SAC) content, Pediococcus pentosaceus BL1 and Lactobacillus plantarum BL2, which are new lactic acid bacteria isolated from kimchi By fermenting and fermenting garlic to prepare garlic extract, a method of producing SAC (S-allyl-L-cysteine) -containing garlic fermentation comprising inoculating lactic acid bacteria into cultured and matured garlic extract with increased SAC content Is adopted.
These methods can also be prepared using methods such as hot water extraction, organic solvent extraction, etc., but the process of fermentation and maturation by inoculating lactic acid bacteria to the garlic-specific extract is complex and the extraction process is complicated and unique nutritional ingredients unique to garlic Difficult to keep intact
The manufacturing method of aged black garlic, which is immersed in Korean mugwort for 60 to 85 ° C. for 3 to 10 hours, is also made by applying heat.
In the production of all black garlic and garlic fermented products can be referred to as garlic processing method to increase the effective ingredient while removing the unpleasant odor peculiar to garlic and improve the taste.
However, since all of them are heated to remove the unpleasant odor of garlic, inactivation of the alinase enzyme inevitably reduces allicin, the source of garlic's original SAC (S-allyl-L-cysteine). none.
Dr. Claudio R. Galmarini, Ph.D., University of Agriculture, Universidad Nacional de Cuyo, Argentina, crushed garlic and left it for 10 minutes before cooking, allied to alliin by the action of an enzyme called alinase. It is confirmed that this is going more smoothly (Korea Institute of Science and Technology Information).
The present invention has been made in order to solve the problems as described above, can be produced in large quantities by producing raw garlic in a simple and easy way using animal protein fermentation technology without heating, extraction, etc. Increased content of flavonoid-based polyphenols (myricetin and apigenin) and water-soluble sulfur compound SAC (S-allyl-L-cysteine), which have been reported to have antioxidant, anti-cancer and various pharmacological effects. Extremely powerful antioxidant action (removing free radicals, penetrating blood clots, promoting blood circulation, improving blood LDL cholesterol, preventing vascular lipidation) and anti-inflammatory, antibacterial and anti-cancer effects, and garlic neutralizes heavy metals and releases them out of the body It is effective in controlling blood sugar of diabetics and treating cardiovascular diseases such as high blood pressure and heart disease. It can hold prevent spoilage during the long period of time, and at the same time as increasing the nutrient is an object of the present invention to provide a method of manufacturing a healthy fermented garlic with one animal protein fermentation technology to promote human digestive absorption.
In the method of manufacturing healthy fermented garlic using the animal protein fermentation technology according to the first embodiment of the present invention, by selecting nutritious raw garlic to enhance antioxidant activity, anticancer activity and various pharmacological actions, soil is removed without shaking straw. 1st process which makes; To 1000 g of garlic of the straw removal process, a microbial culture consisting of 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cerbiz, 25% by weight of Lactobacillus asidophilus and 25% by weight of Asparagiras duck. A second step of mixing 50 ml and 250 ml of water and growing and growing at a temperature of 28 to 35 ° C. for 24 to 48 hours; As a first fermentation step, the third step of immersing fermentation for 18 to 24 hours at 28 ~ 35 ℃ put garlic grown in the second step in the fermenter; A process for allowing the fermentation microorganisms to penetrate into the garlic of the third process, the fourth process of filling a pressure of 1.5-2 atm in the fermenter for 30 minutes; As a garlic drying process, characterized in that it comprises a fifth step of drying the fermented aged garlic at 15 ~ 25 ℃ 72 to 120 hours.
In addition, as a secondary fermentation process, the sixth step of fermenting the garlic of the fourth step in the fermenter at a relative humidity of 70% or more at 35 ℃ ~ 37 ℃ for 3 to 6 days; As a third fermentation process, characterized in that it further comprises a seventh process of fermenting the garlic of the sixth process in the fermenter for the third fermentation for 48-72 hours at 45 ~ 50 ℃.
According to the method of manufacturing healthy fermented garlic using the animal protein fermentation technology of the present invention, by fermenting fresh domestic garlic grown in the soil rich in microorganisms to produce a healthy fermented garlic, it is possible to create a new demand by diversifying garlic In addition to mass production, it has the effect of significantly increasing the function of garlic.
Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
Garlic contains 20% by weight carbohydrate 0.4% by weight fiber 0.92% by weight ash 13.4% by weight vitamin C 5.5% by weight and 15 amino acids including glutamic acid.
Especially allicin, creathine, germanium, zinc, allin, alinase, capsaicin, aronamin, scordinin, alliamine, allelenium, garlic Special ingredients such as potassium are abundant in garlic.
Among them, garlic's special ingredient, allin (alliin) is changed to allicin (allicin) by the action of the enzyme called alinase, allicin (allicin) is the action of the enzyme (γ-glutamyl transferase) SAC (S-allyl) L-cysteine) is produced.
The fermented garlic of the present invention is fermented and aged at 35 ° C. to 37 ° C. as it is without natural heat, and thus allicin continues to be produced due to the activation of the alinase by the microorganism. Allicin can be seen to be changed to SAC (S-allyl-L-cysteine) all by the action of the enzyme (γ-glutamyl transferase), it can be seen that the content of polyphenols also increases.
The health fermented garlic of the present invention and its manufacturing method will be described in detail according to the processing procedure as follows.
Antioxidant and anticancer activity of garlic and various pharmacological effects of flavonoid polyphenols are reported to increase the content of myricetin and apigenin to act in combination with the water-soluble sulfur compound SAC (S-allyl-L-cysteine) The production of fermented garlic, which has very strong antioxidant activity (removing free radicals, penetrating blood clots, promoting blood circulation, improving blood LDL cholesterol, preventing vascular lipidation) and anti-inflammatory, antibacterial and anti-cancer effects, is as follows.
<Step 1: Remove straw straw>
In order to enhance the antioxidant, anti-cancer and various pharmacological effects of garlic, we select nutritious pure Korean garlic and remove the straw without shaking the soil.
<2nd process: Garlic fermentation microorganism culture process>
25 to 30% by weight of microbial Bacillus subtilis, 25% by weight of Saccharomyces cerbize, 25% by weight of Lactobacillus asidophilus, and 25% by weight of Aspargillus aurise used in animal protein fermentation. Incubate for 24 to 48 hours at room temperature.
<3rd process: 1st fermentation process>
50ml of the microbial culture used for animal protein fermentation, 250ml of water and 1,000g of garlic are added to the fermenter and soaked and fermented at 28-35 ℃ for 18-24 hours.
<4th process: Garlic fermentation microorganism filling process>
Garlic of the process is filled in a fermenter at 1.5-2 atm (atm) for 30 minutes.
<5th process: 2nd fermentation process>
Garlic of the process is fermented in a fermenter at 35 ℃ ~ 37 ℃ relative humidity more than 70% for 3 to 6 days.
6th process: 3rd fermentation process
Garlic of the process is aged in the fermentation fermentation for 3rd fermentation for 48-72 hours at 45 ~ 50 ℃.
<Step 7: Garlic Drying Process>
In the process, the third fermented aged garlic is dried at 15-25 ° C. for 72-120 hours.
Healthy fermented garlic prepared by the manufacturing method as described above is mycetin, apigenin and water-soluble sulfur compound SAC (S-allyl) among flavonoid-based polyphenols reported to be particularly effective in garlic antioxidant, anticancer and various pharmacological effects -The content of L-cysteine is increased by 5 ~ 10 times compared to general garlic, so they are combined with very strong antioxidant activity (removing free radicals, penetrating blood clots, promoting blood circulation, improving blood LDL cholesterol, blood vessels) Anti-lipidation) and anti-inflammatory, antibacterial and anti-cancer activity, promotes digestive absorption of human body, can decompose harmful toxins and toxicity of human body, and can remove harmful bacteria that harm human body It is possible to manufacture a healthy fermented garlic prepared using the patent (10-1022174).
Hereinafter, the examples using the patent (Registration No. 10-1022174) for the following "animal protein (chicken breast) fermentation technology" for the configuration of the present invention and the following examples are merely illustrative for the understanding of the present invention. The present invention is not limited thereby.
As an example of using "animal protein (chicken breast) fermentation technology" (patent registration No. 10-1022174) for the configuration of the present invention, referring to Table 1 to Table 4, animal protein fermentation used in the manufacturing process of healthy fermented garlic The microbial culture solution is described as follows.
The manufacturing process of the microbial culture liquid by the animal protein fermentation technology (Patent Registration No. 10-1022174) used in the manufacturing process of healthy fermented garlic of the present invention is as follows.
<Step 1: Preparation of culture solution>
The microbial culture was mixed in a microbial composition ratio as follows and incubated for 24 to 48 hours at room temperature of 28 ~ 35 ℃.
Microbial mixtures used in the production of microbial cultures are commercially available, and the purchased microorganisms are mixed to the above contents and prepared under the following conditions in a microbial culture based on East Extract. . The microbial culture used in this step consists of 1% by weight of Yeast extract, 2% by weight of Peptone, 2% by weight of Dextrose (glucose), DW 95% by weight, and 3% by weight of the microbial mixture prepared in Table 1 above Inoculate the microorganisms corresponding to the shaking, and shaking culture for 24 to 48 hours at room temperature of 28 ~ 35 ℃ to complete the microbial culture.
<Step 2: Storage of Microbial Culture Solution>
After the first microbial culture solution was evacuated and stored in a chamber filled with nitrogen gas, the composition data of the microbial culture solution was measured after 50 days of fermentation.
[Microbiological analysis table after storing 50 days of microbial culture]
<Step 3: Preparation of Animal Protein (Chicken Breast) Powder>
Animal protein (chicken breast) was lyophilized and ground to 50-100 micron size to prepare animal protein (chicken breast) powder.
<Step 4: Fermentation of Animal Protein (Chicken Breast) Powder>
50 wt% of the animal protein (chicken breast) powder prepared in the third step was mixed with 50 wt% of the microbial culture solution stored in the second step to ferment the animal protein (chicken breast) powder at room temperature for 7-8 days.
The comparison between fermented animal protein (chicken breast) and non-fermented normal animal protein (chicken breast) showed the following differences.
-Organic minerals eaten and excreted by microorganisms, and its molecular structure is naturally decomposed into 20 ~ 30 nanometers below the cell gap, thereby enhancing digestive absorption effect.
-Grape juice is damaged but wine is not damaged.
-Soybean paste has a long shelf life with only Lactobacillus action, but our fermentation technology has a natural antiseptic effect due to enhanced bacteriostatic power with a combination of Lactobacillus bacteria, various lactic acid bacteria and organic acids.
-Applying bellflower to the skin has side effects, but when eaten, there is no side effect of toxin degrading enzymes in the liver.
In addition, as a result of analyzing the components of the fermented animal protein (chicken breast), it can be seen that the microorganisms overall growth as shown in the table below.
▶ Microorganism
The following Comparative Examples and Examples are intended to assist the understanding of the present invention with reference to Tables 1 to 4 above, but the present invention is not limited thereto.
Using the "animal protein (chicken breast) fermentation technology" (patent registration No. 10-1022174) to describe the process of producing a healthy fermented garlic in detail as follows.
Choose our pure, domestic garlic, and prepare 10kg of fresh garlic without the straw. After inoculating 500 ml of each cultured strain, fermented in primary fermenter for 18-24 hours, filled at 37 ℃, 1,5-2 atm for 30 minutes, and the relative humidity at 35 ℃ -37 ℃ in fermenter. Second fermentation for more than 70% for 3-6 days, after which the garlic is fermented for 3rd fermentation at 45 ~ 50 ℃ for 48 ~ 72 hours and dried garlic at 15 ~ 25 ℃ for 72 ~ 120 hours. Prepare garlic.
Analysis of the components of the healthy fermented garlic prepared with the "animal protein (chicken breast) fermentation technology" (Example 10-1022174) of Example 2 is as shown in Table 5.
The test of Table 5 is a test analysis commissioned by the Namhae Garlic Research Institute.
Comparative Example 1 Preparation of Black Garlic Extract (Patent Registration No. 10-1091833)
10 kg of commercially available biopolis fermented black garlic was put in 20 L of ionized water, and then extracted at 100 ° C. for 8 hours. This extract was concentrated and the fermented garlic of the present invention was used as one comparative example.
Comparative Example 2 Preparation of Aged Garlic Extract Using Raw Garlic (Patent Registration No. 10-1091833)
10 kg of peeled raw garlic was placed in 20 L of ionized water, and sterilized and extracted with hot water at 121 ° C. for 60 minutes. This sterilized solution was heat-treated and aged at 80 ° C. for 24 hours to prepare a garlic extract. The garlic extract was filtered and concentrated to prepare a garlic extract concentrate using fresh garlic, which was used as another comparative example of the present invention.
Comparative Example 3 Preparation of Raw Garlic Extract (Patent Registration No. 10-1091833)
10 kg of peeled raw garlic was added to 20 L of ionized water, and sterilized and hot water extracted at 121 ° C. for 60 minutes to prepare raw garlic extract, and the raw garlic extract was filtered and concentrated to be used as another comparative example of the present invention.
[Comparative Example 4]: SAC of garlic extracts using fermentation of lactic acid bacteria (Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus casei, and Leuconostoc mensentericus) used in the cultivation of various lactic acid bacteria in garlic sterilization solution (Patent Registration 10-1091833) The measured values of (S-allyl-Lcysteine) are as follows.
In Table 6, SAC (S-allyl-L-cysteine) high content of the fermented garlic is more than twice as compared to Comparative Examples 1, 2, 3, 4, black garlic extract that does not use lactic acid bacteria fermentation, As much as 4 times the SAC content, especially when using the culture of the "animal protein (chicken breast) fermentation technology" of the present invention (patent registration No. 10-1022174), that is, strains other lactic acid bacteria strains (patent registration No. 10 -1091833), on average, more than twice the SAC content.
According to the present invention, since it is fermentatively matured at 35 ° C. to 37 ° C. without applying heat, there is no inactivation of weak alinase enzyme, and allicin continues to be produced by the super microorganism, and allicin is an enzyme (γ-glutamyl). It can be seen that all of them change to SAC (S-allyl-L-cysteine) by the action of transferase.
In addition, according to the present invention, the water-soluble sulfur compound SAC (S-allyl-L-cysteine) is increased by increasing the content of mycetin and apigenin in flavonoid-based polyphenols, which have been reported to have an antioxidant, anticancer and various pharmacological effects. It can work in combination with very powerful antioxidants (removing free radicals, penetrating blood clots, promoting blood circulation, improving blood LDL cholesterol, preventing vascular lipidation) and anti-inflammatory, antibacterial and anti-cancer effects.
It is a semi-dry garlic that can be stored at room temperature for a long period of time as a propagation of microorganisms beneficial to the body by lowering moisture content, and fermentation and enzymatic reactions continue during long-term storage, and the beneficial microorganisms increase, and antioxidant effects and protein High-quality fermented garlic that can increase beneficial nutrients, promote digestive absorption of human body, break down harmful toxins and toxicity of human body, remove harmful bacteria that harm human body, and enhance immune effect Can be prepared.
The present invention has been described with reference to specific embodiments of the present invention, but it is evident that various modifications and changes can be made as described above without departing from the spirit of the invention. Therefore, the detailed description of the present invention should not be construed as limiting the technical idea of the present invention but merely as an illustration.
And, as described above, in the detailed description of the present invention has been described with respect to specific embodiments, it is obvious that the technology of the present invention can be easily modified by those skilled in the art, these modified embodiments are claimed in the claims of the present invention It will be included in the technical idea described in the range.
Claims (2)
To 1000 g of garlic of the straw removal process, a microbial culture consisting of 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cerbiz, 25% by weight of Lactobacillus asidophilus, and 25% by weight of Asparagiras duck. A second step of mixing 50 ml and 250 ml of water and growing and growing at a temperature of 28 to 35 ° C. for 24 to 48 hours;
As a first fermentation step, the third step of immersing fermentation for 18 to 24 hours at 28 ~ 35 ℃ put garlic grown in the second step in the fermenter;
A process for allowing the fermentation microorganisms to penetrate into the garlic of the third process, the fourth process of filling a pressure of 1.5-2 atm in the fermenter for 30 minutes;
As a garlic drying process, the fermented aged garlic fermented garlic production method using a fermentation technique of animal protein, characterized in that it comprises a fifth step of drying at 15 ~ 25 ℃ 72 ~ 120 hours.
A second fermentation process, comprising: a sixth process of fermenting garlic of the fourth process in a fermenter at 35 ° C. to 37 ° C. for 3 to 6 days with a relative humidity of 70% or more;
As a third fermentation process, the fermentation technology using the fermentation technology of the animal protein further comprises a seventh process of fermenting the garlic of the sixth process in the fermenter for the third fermentation for 48-72 hours at 45 ~ 50 ℃ How to make garlic.
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| CN104305043A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Method for producing bio-fermented black garlic food |
| CN104305080A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Method for rapidly preparing black garlic |
| CN104305079A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Fermented black garlic and preparation method thereof |
| CN104286775B (en) * | 2014-10-11 | 2018-12-28 | 江苏千药堂国医研究院有限公司 | A kind of processing method of fermented black garlic |
| CN109793196A (en) * | 2019-03-05 | 2019-05-24 | 山东鸿兴源食品有限公司 | A kind of spice zymotechnique |
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