KR20160026059A

KR20160026059A - The manufacturing method of enzymes by using garlic and the enzymes

Info

Publication number: KR20160026059A
Application number: KR1020140113854A
Authority: KR
Inventors: 김병기; 김성덕
Original assignee: 김병기; 김성덕
Priority date: 2014-08-29
Filing date: 2014-08-29
Publication date: 2016-03-09

Abstract

The present invention relates to a method for producing an enzyme using garlic and an enzyme produced by the method. The present invention relates to a method for producing an enzyme using garlic, comprising the steps of: removing 100 kg of garlic and 100 kg of rice using water, A mixing step of mixing the garlic and rice at a ratio of 1: 1, a steaming step of steam-mixing the mixture of garlic and rice having been subjected to the mixing step in a steamer controlled at 100 to 150 DEG C for about 40 to 60 minutes, A cooling step of gradually cooling the mixture of garlic and rice steamed at a temperature of 40 ° C or lower for 1 hour and a step of inoculating 50-100g of a poultry bacterium into a mixture of garlic and rice cooled through the cooling step And a mixture of garlic and rice inoculated with papillary bacteria in the inoculation step is fermented in an incubation room. After 8 hours, when the temperature rises, the mixture is cooled to 40 ° C or lower and fermented for 12 hours while maintaining the temperature at 30-40 ° C A fermentation process in which the fermentation process is carried out for 52 hours while keeping the temperature at 35 to 40 ° C in a wooden box; and drying the fermented mixture in the fermentation process for a long period of time at a temperature of 40 ° C or lower for 48 hours, And a packaging step of pulverizing and drying the mixture dried through the drying step.
Therefore, it is harmless to the human body because it is fermented with garlic and rice as the main raw material, and it has the effect of promoting the digestion by activating the intestinal activity of the body by the fermented enzyme, and it is possible to mass-produce in a short period of time Therefore, it is an economical invention. It has no odor of original garlic, so it can reduce the feeling of rejection when it is taken. It can be added to rice or porridge or can be taken in the form of sun meal, so that it can be easily ingested. It can produce not only high cholesterol level in the blood due to the nature of garlic, but also the effect of removing active oxygen and enhancing immunity, etc., as well as improving income of farm household by promoting mass consumption of garlic, It is a very useful invention that is expected to have an effect.

Description

The present invention relates to a method for producing an enzyme using garlic and an enzyme produced by the method,

The present invention relates to an enzyme produced by using garlic and a method for producing the enzyme. More specifically, since the odor of the garlic is not present, it is possible to reduce the feeling of refusal when taking the garlic and reduce the blood cholesterol level, The present invention relates to a method for producing an enzyme using garlic which is expected to be effective for creating high value-added industries as well as improvement of farm income by promoting mass consumption of garlic and an enzyme produced by the method will be.

Generally, garlic is a perennial plant cultivated in a field. It mainly uses the stem of the scales in the ground for cooking, sometimes leaves and stems, and the taste is stimulating, but when it is baked, the spicy taste decreases and it tastes sweet.

And allicin in garlic does not smell itself. However, chewing or tangling garlic destroys allysine, resulting in allicin and diallyl disulfide, which produce a strong incense of garlic. Korean-style garlic and egg yolk-type garlic are grown.

Such garlic is a product of gangjeong and gangjang which acts on the human body to enhance physical strength, enhance the vitality of the organs and cells of the human body, promote peripheral vasodilation, promote circulation of blood, prevent menopause, and reinforce middle-aged stamina It is known.

In addition, garlic has the effect of improving blood circulation, so it removes cholesterol in the blood which is the primary cause of hypertension, arteriosclerosis (myocardial infarction, angina pectoris, stroke) and detoxification, sterilization: adult disease, and throttles melted to promote blood circulation through blocked blood vessels .

As such, garlic is effective for detoxification and sterilization, has anticancer effect, and is known to improve physical strength, tonic effect and fatigue recovery effect, energetic enhancement, arteriosclerosis improvement, body aging suppression, poor circulation, frostbite.

Such garlic has considerable limitations in its use despite its excellent efficacy due to its unique scent and irritating taste.

Therefore, conventionally, garlic is eaten easily and easily with black garlic or processed with garlic jangachi to eat with side dish.

However, the garlic processing method has a disadvantage in that the processing time is long, and when the garlic is abundant, it is difficult and difficult to process a large amount of garlic.

In recent years, in order to solve the above problems, a method for producing the non-fermented garlic and a natural seasoning using the same (Korean Patent No. 10-0825901, published on Apr. 28, 2008) have been found.

However, although the above-mentioned method can reduce the peculiar flavor of garlic by adding lactic acid bacteria to garlic and processing it with vinegar or natural seasoning, the above method has a drawback in that it can not be expected to exert any further effect as a seasoning used in food .

Therefore, the above method is about excellent natural seasoning using garlic, and it is difficult to consume a large amount of garlic.

Korean Registered Patent No. 10-0825901 (issued on April 28, 2008)

Therefore, in order to solve the above-mentioned problems, the first object of the present invention is to provide a method of promoting digestion by activating the intestinal motility by the fermented enzyme, which is harmless to the human body since it is an enzyme fermented with garlic and rice as main ingredients And a method for producing an enzyme using garlic capable of mass production in a short period of time with a short production period. The second object is to provide a method for producing an enzyme by reducing garlic's inherent odor, It is easy to ingest and it can be used as instant food. It can be produced as high value product with functionality. In addition, it can lower the cholesterol level of blood, reduce active oxygen, enhance immunity And a method for producing an enzyme using garlic capable of obtaining an effect , And the third goal is its purpose to provide an enzyme with garlic it is effective in improving farm incomes by promoting mass consumption of garlic, as well as the creation of high value-added industry expectations.

In order to accomplish the above object, the present invention provides a method for producing a garlic rice, which comprises a washing step of removing foreign matter by using water of 100 kg of garlic and 100 kg of rice, a mixing step of mixing the washed garlic and rice at a ratio of 1: The mixture of garlic and rice having been subjected to the mixing process is steamed for about 40 to 60 minutes in a steamer controlled at a temperature of 100 to 150 DEG C and a steamed process in which the mixture of garlic and rice, A cooling step of slowly cooling the mixture at a temperature of 1 to 10 hours, a cooling step of slowly cooling the mixture for 1 hour at a temperature of 50 to 100 g, Was fermented in a culture room. After 8 hours, when the temperature was elevated, the mixture was cooled to 40 ° C or lower, fermented for 12 hours while maintaining the temperature at 30 to 40 ° C, loaded on a wooden box, maintained at 35 to 40 ° C 52 hours A drying step of removing moisture in the mixture by drying at a temperature of 40 DEG C or lower for 48 hours in order to maintain the mixture fermented in the fermentation step for a long period of time; And a packaging process for packaging the package.

According to the above-described constitution of the present invention, since the enzyme is fermented with garlic and rice as the main raw materials, it is harmless to the human body, and the activity of the intestines in the body is activated by the fermented enzyme, It is short and can be mass-produced in a short time, so it is an economical invention.

In addition, there is no odor of original garlic, so it can reduce the feeling of rejection when it is taken, and it can be added to rice or porridge or can be taken in the form of wire, so that it can be easily ingested and can be used as a high value added product In fact, the characteristics of garlic reduce blood cholesterol levels, eliminate active oxygen, and improve immunity.

Furthermore, it is a very useful invention that is expected to be effective for creating high value-added industries as well as improving farm income by promoting mass consumption of garlic.

1 is a block diagram showing a method for producing an enzyme using garlic according to a preferred embodiment of the present invention

In order to attain the above object, the present invention provides a method for producing garlic, comprising: a washing step of removing 100 kg of garlic and 100 kg of rice using water, a mixing step of mixing the washed garlic and rice at a ratio of 1: 1, Mixing the mixture of garlic and rice having been subjected to the mixing process with steam for about 40 to 60 minutes in a steamer controlled at a temperature of 100 to 150 ° C and a step of mixing the mixture of garlic and rice, A cooling step of slowly cooling the mixture for 1 hour with a mixture of garlic and rice cooled through the cooling step, and a step of inoculating 50-100 g of a poultry germ with a mixture of garlic and rice, After 8 hours of fermentation, the mixture was cooled to 40 ° C or lower and kept at 30-40 ° C for 12 hours. The mixture was placed in a wooden box and kept at 35-40 ° C. time A drying step of removing moisture in the mixture by drying at a temperature of 40 DEG C or less for 48 hours in order to maintain the mixture fermented in the fermentation step for a long period of time; And packaging process.

Hereinafter, embodiments according to the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a method for producing an enzyme using garlic according to a preferred embodiment of the present invention. Referring to FIG. 1, the method for producing an enzyme using garlic according to the present invention comprises a washing step, A steam process, a cooling process, an inoculation process, a fermentation process, a drying process, and a packaging process.

In the washing process, 100 kg of garlic and 100 kg of rice are removed by using water.

The washed garlic and rice are mixed in a mixing ratio of 1: 1.

In particular, it is also possible to mix garlic and rice at a mixing ratio of 1: 2 or 1: 5. In this case, the mixing amount of the poultry bacteria to be inoculated into the mixture of garlic and rice in the inoculation process described later is also changed.

The mixture of garlic and rice, which has been subjected to the mixing process, is subjected to a steaming step of steam-boiling for about 40 to 60 minutes in a steamer controlled at 100 to 150 ° C.

The steamed steamed steamed garlic and the mixture of the rice are gradually cooled at a temperature of 40 ° C or lower for 1 hour.

After the cooling step, the inoculation process of inoculating 50-100 g of the poultry fungus into the mixture of garlic and rice cooled through the cooling process is performed.

Particularly, in the case of mixing garlic and rice at a mixing ratio of 1: 2 or 1: 5 in the mixing process, the amount of the papillic bacteria inoculated into the mixture of garlic and rice is 200 g and 500 g, respectively.

After the inoculation process, the mixture of garlic and rice inoculated with the bacillus was fermented in a culture room. After 8 hours, the mixture was cooled to 40 ° C or less and fermented for 12 hours while maintaining the temperature at 30 to 40 ° C. And the fermentation process is carried out for 52 hours while maintaining the temperature at 35 to 40 ° C.

The mixture fermented in the fermentation process is dried for 48 hours at a temperature of 40 DEG C or lower for a long period of time to remove moisture in the mixture.

After the drying process, the dried mixture is pulverized and packed. Thus, the packaged garlic enzyme is easy to transport, stored, and easy to ingest.

Therefore, it is harmless to the human body because it is an enzyme fermented with garlic and rice as its main raw materials. It has the effect of promoting the digestion by activating the intestinal activity of the body by the fermented enzyme, and it is possible to mass- It is an economical invention. It has no odor of original garlic, so it can reduce the feeling of rejection when it is taken. It can be added to rice or porridge or it can be taken in the form of wire, so it is easy to ingest. In addition to being able to produce, it can also lower cholesterol levels in blood, remove free radicals, improve immunity, and improve the income of farmers by promoting mass consumption of garlic, as well as creating high value-added industries. Is a very useful invention that is expected.

Claims

100 kg of garlic and 100 kg of rice are washed with water to remove foreign matter,
A mixing step of mixing the washed garlic and the rice at a ratio of 1: 1 through the washing step;
A steam process for steam-mixing a mixture of garlic and rice, which has been subjected to the mixing process, for about 40 to 60 minutes in a steamer controlled at 100 to 150 DEG C;
A cooling step of slowly cooling the mixture of garlic and rice, which has been steamed through the steam process, at a temperature of 40 ° C or lower for 1 hour;
An inoculation step of inoculating 50-100 g of an infectious fungus into a mixture of garlic and rice cooled through the cooling step;
After the inoculation process, a mixture of garlic and rice inoculated with papillic bacteria was fermented in a culture room. After 8 hours, when the temperature was elevated, the mixture was cooled to 40 ° C or lower and fermented for 12 hours while maintaining the temperature at 30-40 ° C. A fermentation process in which the fermentation is carried out for 52 hours while being kept at a temperature of 35 to 40 DEG C on a box,
A drying step of drying the mixture fermented in the fermentation process for a long period of time at a temperature of 40 DEG C or less for 48 hours to remove moisture in the mixture,
And a packing step of pulverizing and drying the dried mixture through the drying step. The method for producing an enzyme using garlic

The method according to claim 1,
Wherein the garlic is mixed with 1: 2 or 1: 5 of garlic in the mixing step.

A method for producing an enzyme using garlic produced by the method of claim 1