WO2015099236A1 - Enzyme-fermented gigantic black garlic using natural enzyme liquid and complex fermentation liquid of yeast and riboflavin and method for preparing same - Google Patents

Abstract

The present invention relates to gigantic black garlic using a natural enzyme liquid and a complex fermentation liquid of yeast and riboflavin, and to a method for preparing the same. Provided are a method for preparing enzyme fermented gigantic black garlic and gigantic black garlic prepared by the method, wherein the method comprises: a fermentation step of spraying a complex fermentation liquid to gigantic garlic, followed by fermentation at 40-70°C for 18-30 hours, the complex fermentation liquid being obtained by inoculating and culturing Saccharomyces cerevisiae into a natural enzyme liquid and then adding riboflavin thereto, the natural enzyme liquid being obtained by fermenting natural plant ingredients essentially including Scutellaria, fresh ginseng, and garlic while including at least five selected from Scutellaria, fresh ginseng, garlic, ginger, pepper, soybeans, and brown rice; a steam-drying step of steam-drying the gigantic garlic, which has gone through the fermentation step, at 60-85°C for 192-240 hours; an aging step of aging the gigantic garlic, which has gone through the steam-drying step, at 40-55°C for 96-120 hours; and a drying step of drying the gigantic garlic, which has gone through the aging step, at 25-30°C for 60-84 hours. According to the present invention, enzyme-fermented gigantic black garlic which has greatly increased biologically active substances beneficial to the health, especially, antioxidative materials and various amino acid components, and is good to the palate due to increased acidity and sugar content can be obtained by fermenting and aging gigantic garlic using the complex fermentation liquid at a low temperature.

Description

Enzymatic Fermented Jumbo Black Garlic Using Natural Enzyme Solution and Combined Fermentation Solution of Yeast and Riboflavin

The present invention relates to a processing method of jumbo garlic (aka, royal garlic), and more particularly to jumbo black garlic using a natural fermentation solution of natural plant enzymes and yeast and riboflavin, and a method for producing the same.

Garlic is known for its effects of enhancing immunity, increasing resistance to pathogens and cancer cells, and preventing and treating circulatory diseases.These effects of garlic have been selected as one of the world's top 10 health foods. Also known (Time Magazine, 2002).

However, raw garlic has a strong smell and irritation, so it is difficult to eat as it is used only to a small amount used as a spice in food. As a way to eat a lot of garlic as a health food, for example, garlic rings, garlic extract, garlic liquor has been developed. However, despite the processing, most of garlic's peculiar smell and irritation remain, and it is still avoided by people who don't like garlic, and some ingredients are lost during processing, making it difficult to maintain the original garlic's efficacy. Even if it prevents the loss of the ingredients as much as possible, there was a fundamental limitation that the efficacy itself is limited to the efficacy of the original garlic.

In order to solve this problem, black garlic is known to ferment and mature garlic as one of the new garlic processing methods that increase the effective ingredient of garlic and eliminate the unpleasant taste and smell peculiar to garlic. When hot garlic is hot matured and fermented to produce black garlic, the spicy taste of garlic is reduced while garlic is ripe, while the viscosity is high and sweet and sour taste is produced. In addition, black garlic produces polyphenols and water-soluble sulfur amino acids called S-allyl-cystein, which have higher antioxidant power and anticancer activity than raw garlic, and lower cholesterol and improve arteriosclerosis. Is being reported.

Korean Patent No. 10-0797915 discloses black garlic by high-speed aging, including a process of putting whole garlic in a breathable plastic bag and aging it first at a high temperature of 90-98 ° C. and then lowering the temperature to 80-85 ° C. Patent Document No. 10-0880268 discloses a method for preparing black garlic using an enzyme for fermenting garlic using natural enzymes derived from natural fruits such as plums. Korean Patent Publication No. 10-0913963 describes a method for preparing black garlic using elvan which fermented garlic without additives by heating raw garlic using steam steam and then heating the elvan in an elvan. In Korean Patent Publication No. 10-0774498, garlic was put into a tunnel-type drier and fumigated with smoke generated by burning wormwood, followed by self-fermentation and fermentation at 65-95 ° C for 8 to 16 hours. It describes a method for producing fermented ripened black garlic using mugwort fumigation, including the process. In Korean Patent Publication No. 10-0983213, the first step of ripening garlic at 75 ~ 85 ℃, 85 ~ 95% humidity for 60 to 84 hours; 40-56 hours secondary aging at 45-55 ° C., 85-95% humidity; Tertiary aging for 20 to 28 hours at 85 to 95 ° C. and 85 to 95% humidity; It describes a method for producing aged black garlic, which is shortened by a aging period after undergoing the fourth aging step at 60 to 84 hours at 45 to 55 ° C and 35 to 45% humidity.

As described above, various methods for preparing black garlic have been developed in the related art, but there is still a need for development of a method for preparing black garlic having better physiological activity. In addition, the black garlic using conventional garlic is spicy reduced and sweet taste increased during the fermentation process, but there is still a problem that some consumers do not prefer due to the strong garlic taste, there is a need to manufacture a more delicious black garlic .

Elephant garlic {Elephant garlic (Kratium in Thai)} or giant garlic {Giant garlic, great-headed garlic (A. ampeloprasum var. Ampeloprasum)} is an Alliaceae family plant, such as garlic, onions, chives, and shallots. It is similar in shape to normal garlic, but its size and smell is similar to that of garlic, but it has a softer taste and sweeter aroma. It is cultivated in the Eastern Mediterranean, Southwest Asia, the Middle East (Northeast India, Turkey), Greece, Russia, Southeast Asia, Mexico, Chile, and the United States.It is also planted as a garden crop and tastes like a bulb or sometimes leafy garlic. Is used. It is closer to leek than garlic and is used a lot as a cooking ingredient in Thailand, and is easily available in the agricultural market in the US market.

This giant garlic is also called as Jumbo Garlic or Royal Garlic in Korea and is a huge garlic that weighs more than 250g and whose bulbs are twice the size of ordinary garlic.

Medically, jumbo garlic can protect against anti-hepatotoxic activity and the protection of tricothecene (T-2) toxin induced by epithelial damage in mice, antifungal activity, and vibrio cholera. Vibrio cholerae ) has been reported for the antimicrobial effect.

As mentioned above, jumbo garlic has a flavor similar to garlic, but general garlic has a pungent spice, and some consumers avoid it, whereas jumbo garlic has a mild flavor and similar biological activity to garlic.

In order to solve the above problems, the present invention has a flavor similar to garlic, but jumbo garlic, which is milder than normal garlic and expects physiological activity similar to garlic, is used as a raw material, and a natural enzyme solution, yeast, and riboflavin are fermented and mixed. It is an object of the present invention to provide an enzyme-fermented jumbo black garlic and a method for producing the same, which have a significant increase in physiologically active substances, in particular, active substances such as antioxidants and amino acids, which are beneficial to the human body by fermentation and fermentation at low temperature using fermentation broth.

Another object of the present invention is to provide an enzyme-fermented jumbo black garlic and a method for producing the same, which are better than conventional black garlic by using jumbo garlic as a raw material and fermenting and aging at low temperature using the complex fermentation broth.

In order to achieve the above object, the present invention,

Saccharomyces cerevisiae in a natural enzyme solution fermented with natural plant ingredients including at least five selected from gold, ginseng, garlic, ginger, pepper, soybean, and brown rice, but including gold, ginseng, and garlic. Obtained by inoculating) and adding riboflavin A fermentation step of spraying the complex fermentation broth on the jumbo garlic for 18 to 30 hours at 40 ~ 70 ℃;

A thickening step of expanding the fermented jumbo garlic for 192 to 240 hours at 60 to 85 ° C;

Aging step of aging the jumbo garlic after the expansion step at 40 ~ 55 ℃ for 96 ~ 120 hours;

It provides a method for producing an enzyme fermented jumbo black garlic using a composite fermentation solution comprising a drying step of drying the jumbo garlic after the aging step at 25 ~ 30 ℃ for 60 to 84 hours.

The natural plant components may further include one or more selected from persimmon, plum, onion, cabbage, 칡, Ganoderma lucidum and honey.

The method of the present invention may further comprise the step of further drying and aging the dried enzyme fermented jumbo black garlic at 30 ~ 35 ℃ for 240 ~ 480 hours.

The natural enzyme solution is preferably fermented by mixing sugar with the natural plant component in a volume ratio of 2: 1-2.

In addition, the present invention includes five or more selected from gold, ginseng, garlic, ginger, red pepper, soybean and brown rice, but Saccharomyces sere in a natural enzyme solution fermented with natural plant components including gold, ginseng, garlic as essential Inoculated with Saccharomyces cerevisiae and cultured and added with riboflavin The fermented complex fermentation broth is sprayed on jumbo garlic for 18 ~ 30 hours at 40 ~ 70 ℃, then steamed at 60 ~ 85 ℃ for 192 ~ 240 hours, aged at 40 ~ 55 ℃ for 96 ~ 120 hours, and 25 ~ 30 It provides an enzyme fermented jumbo black garlic using a complex fermentation broth obtained by drying at 60 ° C. for 60 to 84 hours.

The present invention has a flavor similar to garlic, but has a milder flavor than normal garlic and ferments it with a complex fermentation solution of natural enzyme solution and yeast and riboflavin using jumbo garlic as a raw material, which can expect physiological activity similar to garlic, while having good taste and antioxidant activity. Jumbo black garlic can be obtained with significantly increased material. Enzyme fermented jumbo black garlic of the present invention is greatly increased physiologically active substances beneficial to the human body, such as flavonoids, polyphenols and antioxidant activity, nutritional components such as various amino acids and minerals are also greatly increased. In addition, the acidity and sugar content is higher than the conventional black garlic, sweet and sour taste is good, and exhibits a high antibacterial activity against a variety of microorganisms, there is a safe effect even in long-term storage.

The black garlic of the present invention is prepared as follows.

1. Preparation of natural enzyme solution

It contains five or more selected from gold, ginseng, garlic, ginger, red pepper, soybean and brown rice, but prepares natural enzyme solution by fermenting natural plant ingredients including gold, ginseng and garlic as essential. Preferably, the natural plant components may further include one or more selected from persimmon, plum, onion, cabbage, 칡, Ganoderma lucidum and honey. Fermented by mixing sugar in a ratio of 2: 1 to 2 to the washed natural plant components. Natural plant components such as persimmon, plum, golden, ginseng, garlic, ginger, red pepper, onion, cabbage, shellfish, ganoderma lucidum, soybean, brown rice, and honey are each in the range of 0.5 to 3 parts by weight of gold. You can adjust by mixing. After the raw materials are placed in a container and sealed, it is preferable to ferment for at least 8 months in a cool, ventilated place without direct sunlight. At this time, it is particularly preferable to use traditional Onggi as a container, and to use sugar as an unrefined sugar. The filtrate which filtered the fermented supernatant is used as a natural enzyme liquid.

2. Preparation of Complex Fermentation Liquid

Saccharomyces cerevisiae, a yeast bacterium, is inoculated into the natural enzyme solution and incubated at room temperature for 8-12 months. The inoculation into Saccharomyces cerevisiae is preferably set to 1 to 3% by weight based on the natural enzyme solution, particularly about 2% by weight. After incubation, water is added and mixed. Preferably, water is mixed by diluting with 1/10 to the same amount of natural enzyme solution by weight. Yeast not only increases the bioavailability by increasing the absorption rate of various functional substances produced in the fermentation process, but also contains a variety of enzymes in the yeast itself can activate the bioenzyme reaction.

The fermentation broth is prepared by adding riboflavin at 0.05 to 0.5% by weight to the diluted natural enzyme solution. The addition of riboflavin is thought to increase the production of antioxidants during the fermentation process of garlic. As confirmed through the following examples, the fermented jumbo black garlic fermented using the complex fermentation broth of the present invention containing riboflavin together with the natural plant enzyme solution and yeast significantly increased the content of polyphenol by more than 5 times compared to before fermentation. Antioxidant activity also increased significantly.

3. Fermentation

The composite fermentation broth is sprayed on jumbo garlic (king garlic) to ferment.

The jumbo garlic is placed in a fermentation vessel, the composite fermentation broth is sprayed, and then sealed and placed in a fermentor for 18-30 hours, more preferably 24 hours at 40-70 ° C, more preferably 40-50 ° C. Do. If the fermentation temperature is less than 40 ℃ fermentation activity is low because it takes a lot of time and fermentation is not sufficient, while if the temperature exceeds 70 ℃ enzyme is inactivated fermentation efficiency is lowered.

As the fermentation vessel, a constant vessel with a lid is used. The material of the vessel is not particularly limited, but it should be heated and heated. Usually, ceramic products such as heat-resistant glassware, heat-resistant ceramics, fermentation vessels made of stainless steel, and the like are used, and particularly preferably, traditional onggi may be used.

The composite fermentation solution is preferably sprayed 200 ~ 350ml per 1kg of the jumbo garlic. The injection may be sprayed in a fixed quantity at a time, or divided into two or more times, and some may be sprayed during the fermentation process. It is also possible to further spray as necessary while observing the fermentation state.

In the fermenter, the wet heating method using convection heat and the convection heat circulation method are preferably performed alternately, and the humidity in the fermentor is preferably maintained at 40 to 60%.

The fermentation state can be evened by keeping the temperature and humidity of the fermenter uniform.

4. Increase

After the fermentation process is continued, it is continuously steamed for 192 to 240 hours at 60 ~ 85 ℃.

Subsequent to the fermentation process, it is preferable to increase and increase the wet heating method and the convection heat circulation method in the fermenter, and the humidity in the fermentor is preferably maintained at 40 to 60%. By maintaining the up and down temperature and humidity in the fermenter uniformly, the vaporization state can be evened.

5. Ripening

After the steaming process is completed, the aging is continued at 40-55 ° C. for 96-120 hours. Aging is also preferably carried out in the same fermentor.

6. Drying

The jumbo garlic that has undergone the fermentation-vapor-aging step is dried at 25-30 ° C. for 60-84 hours, particularly preferably 72 hours. It is preferable to perform drying also in the same fermenter, and it is preferable to carry out cold air low temperature drying below 40 degreeC.

If all the steps are carried out in the same fermenter, the whole process of fermentation-deposition-maturation-drying is carried out continuously in the fermenter containing once, so that the whole process is simple and uniformity of the product can be obtained.

As such, jumbo garlic entered into the fermenter completes the entire process of fermentation aging, including a drying process, for a total of 15 to 25 days to complete the fermentation of jumbo black garlic.

7. Secondary drying and ripening

The obtained enzyme-fermented jumbo black garlic may be further dried and aged at 30 to 35 ° C. for 240 to 480 hours. Secondary aging is a combination of natural sunlight drying and aging in the aging room.

By adding these secondary drying and aging steps, the state of the product can be made more uniform and the marketability can be increased.

The present invention will be described in more detail with reference to the following Examples. However, the scope of the present invention is not limited by the following examples.

<Example 1>

For 1 part by weight of golden ginseng, garlic, ginger, pepper, onion, cabbage, soybean, and honey, 1 part by weight of natural plant ingredients are mixed in traditional pottery, and the crude sugar is added in half the amount of natural plant ingredients. After sealing, the resulting filtrate was fermented for 8 months or more in a cool and ventilated place without direct sunlight, and the supernatant was filtered off to obtain a natural enzyme solution.

Saccharomyces cerevisiae, a yeast bacterium, was inoculated into the natural enzyme solution, incubated for 10 months at room temperature, mixed and diluted in a weight ratio of enzyme solution 7 to water 3, and 0.3% riboflavin was added to prepare a complex fermentation solution.

Jumbo garlic was placed in a stainless fermentation vessel of about 1 kg, and the mixed fermentation broth 300ml was quantitatively sprayed and sealed and placed in the fermenter for 24 hours at 40-50 ° C. At this time, the humidity was maintained at 50%.

After the fermentation of jumbo garlic was added for 200 hours at 60-85 ° C. in the same fermenter, the temperature was maintained at 40-55 ° C. and aged for 110 hours.

The fermentation-vapor-aging jumbo garlic was subjected to cold and low temperature drying at 25 to 30 ° C. for 72 hours to obtain an enzyme-fermented jumbo black garlic.

The obtained jumbo black garlic was subjected to natural sunlight drying and aging in a aging room at 30 to 35 ° C. for 360 hours to obtain a final enzyme-fermented jumbo black garlic.

<Example 2>

The enzyme-fermented jumbo black garlic was obtained in the same manner as in Example 1, except that per 1 part by weight of persimmon, ginseng, garlic, sauerkraut, ganoderma lucidum and brown rice were mixed at a ratio of 1 part by weight, respectively.

<Example 3>

Enzyme-fermented jumbo black garlic was prepared in the same manner as in Example 1 except for mixing 1 part by weight of plum, fresh ginseng, garlic, ginger, pepper, onion, cabbage, soybean, and honey for 1 part by weight of gold. Got it.

Experimental Example 1

General Ingredient Analysis

The jumbo black garlic fermented according to Example 1 was analyzed for moisture, crude fat, crude ash and crude protein before and after fermentation, and the results are shown in Table 1 below.

Table 1

	moisture(%)	Crude fat (%)	% Viewed	Crude Protein (%)
Before fermentation	74.65 ± 0.68	1.24 ± 0.18	0.92 ± 0.059	3.08 ± 0.15
After fermentation	55.39 ± 1.32	0.48 ± 0.01	2.89 ± 0.002	4.13 ± 0.31

As can be seen from the results, while the content of moisture and crude fat decreased while fermentation process, crude ash and crude protein contents increased. The decrease in moisture content in fermented garlic compared to raw garlic seems to be due to moisture loss caused by drying during the fermentation of garlic.

Experimental Example 2

Mineral analysis

The fermentation jumbo black garlic fermented according to Example 1 was analyzed before and after fermentation of mineral content, the results are shown in Table 2 below.

TABLE 2

	Before fermentation (mg / 100g)	After fermentation (mg / 100g)	Remarks
Fe	0.69	1.72	2.49x increase
Mn	0.20	0.33	1.65x increase
Cu	0.36	1.21	3.36x increase
Na	0.53	1.79	3.38x increase
Ca	4.91	10.96	4.23x increase
Mg	21.83	44.53	4.04x increase
K	295.14	507.83	1.72x increase
Zn	0.37	0.62	1.67x increase
P	69.41	125.94	1.81x increase

As a result of analyzing the difference of mineral content by fermentation, it was confirmed that the content of all the analyzed minerals such as iron, manganese, copper, sodium, calcium, magnesium, potassium, zinc, phosphorus increased by fermentation.

Experimental Example 3

Component Amino Acid Content Analysis

The constituent amino acid content of the fermented jumbo black garlic fermented according to Example 1 before and after fermentation were analyzed, and the results are shown in Table 3 below.

TABLE 3

	Before fermentation (mg / 100g)	After fermentation (mg / 100g)	Remarks
Aspartic aicd	948.5653	997.0924	1.05x increase
Threonine	191.5322	231.4404	1.21x increase
Serine	202.0044	215.3707	1.07x increase
Gluatmic acid	1871.764	4493.818	2.40 times increase
Glycine	175.911	303.8941	1.73 times increase
Alanine	195.1338	458.4618	2.35 times increase
Cystine	215.5875	203.0398	6% reduction
Valine	256.602	503.4121	1.96x increase
Methionine	107.0621	219.4955	2.05x increase
Isoleucne	156.28	325.5782	2.08x increase
Leucine	285.5997	527.1198	1.85x increase
Tyrosine	153.4615	308.3983	2.01x increase
Phenylalanine	298.8111	590.3724	1.98x increase
Lysine	308.0266	241.4549	22% reduction
Ammonoa	401.0298	390.2286	3% reduction
Histidine	153.8528	117.2337	24% reduction
Tryptophan	0	0	-
Arginine	1896.687	615.9447	68% reduction

In the case of amino acids, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine increased by two times or more. The loss of water also contributes in part, but is generally thought to be due to various reactions that occur during fermentation aging.

On the other hand, the contents of cystine, lysine, ammonia, histidine, and arginine decreased, which is thought to be due to the degradation of these components by heating or by browning reaction during processing.

In particular, the increase in the content of glutamic acid and glycine, the amino acids flavored by fermentation, is believed to contribute to an increase in the taste of the jumbo black garlic of the present invention.

Experimental Example 4

Free amino acid content analysis

The fermented jumbo black garlic fermented according to Example 1 was analyzed for free amino acid content before and after fermentation, and the results are shown in Table 4 below.

Table 4

	Before fermentation	After fermentation	Remarks
Phosphoserine	3.930	29.825	7.59 times increase
Taurine	0.000	35.337	Create new
Phospho ethanol amine	0.000	18.112	Create new
Aspartic acid	23.155	119.131	5.14x increase
Theonine	10.871	39.358	3.62x increase
Serine	19.872	35.825	1.80x increase
Glutamic acid	74.246	45.090	39% reduction
Sarcosine	2.923	0.000	Disappeared
Glysine	4.845	17.443	3.60x increase
Alanine	36.474	102.444	2.81x increase
α-amino-n-butyric acid	7.371	0.000	Disappeared
Valine	25.083	202.095	8.06 times increase
Cystine	3.790	36.857	9.72x increase
Methionine	1.106	5.871	5.31x increase
Cysthi	3.563	3.317	7% reduction
Isoleucine	7.396	29.713	4.02x increase
Leucine	21.449	62.886	2.93 times increase
Tyrosine	23.204	41.066	1.77x increase
Phenylalanine	29.603	64.246	2.17x increase
β-Alanine	0.000	14.004	Disappeared
β-Amino isobutyric acid	0.269	5.544	20.61-fold increase
γ-amino-n-butyric acid	4.631	42.482	9.17x increase
Ethanol amine	0.000	0.669	Disappeared
Ammonia	77.180	97.442	1.26x increase
Ornithine	0.906	3.972	4.38x increase
Lysine	8.123	8.011	1% reduction
1-Methylhistidine	2.146	0.000	Disappeared
Histidine	20.221	3.662	82% reduction
Arginine	350.548	111.233	68% reduction

Comparison of free amino acid content before and after fermentation of jumbo garlic showed that phosphoserine, taurine, aspartic acid, phosphoethanolamine, theonine, serine, glycine, alanine, valine, cystine, methionine, isoleucine, leucine, tyrosine by fermentation. , Phenylalanine, β-aminoisobutyric acid, γ-amino-n-butyric acid, ethanol amine, ammonia, ornithine were increased, especially taurine, phosphoethanolamine, ethanolamine, and β-alanine were not found before fermentation. Produced by fermentation.

Among the free amino acids newly produced during fermentation, taurine is also called '2-aminoethanesulfonic acid', and it is easy to regulate vascular contraction by inhibiting sympathetic nerves, thus preventing hypertension and stroke, and reducing blood cholesterol and neutral lipids. Prevents and enhances the detoxification of the liver to help hangovers, promote the secretion of insulin to prevent diabetes and increase the retinal function has the effect of helping to recover vision.

In addition, alanine is a vigorous exercise of muscles, which lacks oxygen supply, inhibits toxin production, assists in energy production of glucose, lowers cholesterol, regulates blood sugar levels, promotes liver metabolism and accelerates alcohol breakdown when producing toxins. Through the detoxification has the effect of helping to relieve hangovers.

In addition, water-soluble amino acids such as theanine, glutamic acid, aspartic acid and serine are thought to contribute to the enhancement of black garlic taste.

Experimental Example 5

Polyphenol Content Analysis

The total polyphenol content of the fermented jumbo black garlic fermented according to Example 1 before and after fermentation was analyzed, and the results are shown in Table 5 below.

Table 5

sample	Before fermentation	After fermentation	Remarks
Polyphenol Content (mg / g GAE 1) )	4.13 ± 0.13	21.52 ± 0.28	5.21x increase

¹⁾ GAE: gallic acid equivalents

As a result of measuring the total polyphenol content before and after the fermentation of jumbo garlic, the polyphenol content was increased by 5.21 times by fermentation aging.

Experimental Example 6

DPPH radical scavenging activity

Antioxidant activity by DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity before and after fermentation was measured on the fermented jumbo black garlic fermented according to Example 1, and the result was 50% absorbance to the control group. It is shown in Table 6 expressed as the concentration of the sample (IC ₅₀ ) indicating a decrease of.

Table 6

sample	Before fermentation	After fermentation	Remarks
IC 50 (mg / ml) 1)	75.72 ± 0.91	4.32 ± 5.065	17.53x increase

¹⁾ Amount required for 50% reduction of hydrogen donating activity

The hydrogen donating ability before fermentation was 75.72mg / ml, but after fermentation, the hydrogen donating ability was 4.32mg / ml.

Experimental Example 7

Ferric-reducing antioxidant potential (FRAP) measurement

For the fermented jumbo black garlic fermented in accordance with Example 1, the reducing power by measuring FRAP values before and after fermentation was measured at 10 mg / ml and the results are shown in Table 7.

TABLE 7

sample	Before fermentation	After fermentation	Remarks
FRAP value (mM)	0.091 ± 0.001	0.499 ± 0.003	5.48x increase

FRAP value was 0.091 mM before fermentation, but 0.499 mM after fermentation increased 5.48 times after fermentation, indicating high antioxidant activity.

As a result of measuring the antioxidant activity such as polyphenol content, radical scavenging ability by DPPH radical scavenging activity measurement and reducing power by FRAP method, it was found that the results of antioxidant related experiments after fermentation were increased compared to before fermentation. Garlic has been shown to increase antioxidant activity due to increased fermentation.

Experimental Example 8

Titratable acidity and pH

The enzyme, fermented jumbo black garlic fermented according to Example 1 was measured before and after fermentation, pH, acidity and sugar, and the results are shown in Table 8 below.

Table 8

sample	Before fermentation	After fermentation	Remarks
Acidity	186.67 ±± 11.55	586.67 ± 11.55	3.14x increase
pH	5.97 ± 0.03	3.77 ± 0.01	37% reduction
Sugar content	1.70 ± 0.17	5.47 ± 0.06	3.22x increase

In the case of acidity, it was 3.14 times higher than before fermentation, and the pH was decreased by about 37% compared to before fermentation. Previous studies have reported that the pH tends to become more acidic during black garlic production. In the case of black garlic production, the acidification occurs faster with the formation of browning substances, and the higher the temperature, the faster acidification occurs. have. Several researchers have studied the correlation between browning solution and pH change. PH is an important influencing factor of browning reaction. It is promoted more than two times in the range of pH 4.7-5.6, and browning solution is polymerized as the pH is lowered. It is reported that the molecular weight of the reactants decreases when the pH rises above pH 7.

In the case of sugar, the sugar content after fermentation was increased by 3.22 times compared to the sugar content before fermentation.

Jumbo black garlic fermented and matured according to the present invention was found to be able to feel the sweet and sour taste when ingested because the acidity is increased and the sugar content is increased compared to jumbo raw garlic.

Experimental Example 9

Pyruvate content

The fermentation jumbo black garlic fermented according to Example 1 was measured before and after fermentation pyruvate content is shown in Table 9 below.

Table 9

sample	Before fermentation	After fermentation	Remarks
Pyruvate content (nM / 100g)	0.176 ± 0.005	0.241 ± 0.005	1.37x increase

The content of pyruvate was found to increase about 1.37 times after fermentation compared to before fermentation.

Total pyruvate in garlic is known to be produced along with allicin and ammonia by the breakdown of allin by allinase. Garlic or onions containing allin are cooked or hotter than room temperature. It is reported that more storage is quantified if stored at. Pyruvate is the product produced at the end of glycolysis, and pyruvate, which acts as an electron metabolism, is used in a wide range of fields. In particular, in addition to improving exercise performance, as well as reducing body fat mass, overweight or obese people, hyperlipidemic patients, as well as the recent increase in obesity-related adult disease patients, increasing the pyruvate content through fermentation of jumbo garlic Jumbo black garlic intake can be expected to effect on the improvement of exercise performance and lipid composition.

Experimental Example 10

Flavonoid Content

The fermented jumbo black garlic fermented according to Example 1 was measured before and after the fermentation of flavonoids, and the results are shown in Table 10 below.

Table 10

sample	Before fermentation	After fermentation	Remarks
Flavonoid Content (mg / 100g)	30.61 ± 0.52	176.30 ± 0.13	5.76x increase

The flavonoid content was found to increase about 5.76 times after fermentation compared to before fermentation. Flavonoids are known to have immunity enhancement, anticancer effects, various infectious diseases prevention and aging prevention effects, depending on the type. In the case of jumbo black garlic of the present invention, the production of flavonoids is greatly increased by the fermentation aging, and the extraction is also facilitated even in view of the increase in content due to the decrease in water content.

Experimental Example 11

Antimicrobial activity

The antimicrobial activity against pathogenic bacteria (food poisoning bacteria) before and after fermentation was confirmed by the disc diffusion method for the enzyme fermented jumbo black garlic fermented according to Example 1, and the results are shown in Table 11 below.

Table 11

microbe	Clear zone size (mm)			Remarks
	sample	Concentration (mg / disc)
		10	5.0
Escherichia coli	Before fermentation	11	-1)	Increased antimicrobial activity
	After fermentation	12.5	9.75
Staphylococcus aureus	Before fermentation	10.5	-	Increased antimicrobial activity
	After fermentation	14	11
Enterobacter cloacae	Before fermentation	12	-	Increased antimicrobial activity
	After fermentation	13	-
Bacillus subtilis	Before fermentation	12	-	Increased antimicrobial activity
	After fermentation	17.5	11.5
Bacillus cereus	Before fermentation	14.5	11	Increased antimicrobial activity
	After fermentation	20	10.5
Salmonella enterica	Before fermentation	12.5	12	Antibacterial activity
	After fermentation	-	-
Pseudomonas aeruginosa	Before fermentation	12	-	Increased antimicrobial activity
	After fermentation	10.5	-

¹⁾ -: Not detected

After fermentation, the antimicrobial activity against Escherichia coli, Staphylococcus aureus, Enterobacter cloaca, Bacillus subtilis, and Bacillus cereus strains were increased. In particular, the antibacterial activity against E. coli, Staphylococcus aureus and Bacillus subtilis strains showed no activity at 5 mg / disc concentration before fermentation, but showed 9.75 mm, 11 mm and 11.5 mm growth inhibition, respectively. .

These results suggest that the antimicrobial activity is increased by several physiologically active substances increased by fermentation aging of jumbo garlic, and this increase in antimicrobial activity improves shelf life and prevents food poisoning during distribution or storage of enzyme fermented jumbo black garlic. It is expected to be effective.

Claims (9)

1. Saccharomyces cerevisiae in a natural enzyme solution fermented with natural plant ingredients including at least five selected from gold, ginseng, garlic, ginger, pepper, soybean, and brown rice, but including gold, ginseng, and garlic. Obtained by inoculating) and adding riboflavin A fermentation step of spraying the complex fermentation broth on the jumbo garlic for 18 to 30 hours at 40 ~ 70 ℃;

   A thickening step of expanding the fermented jumbo garlic for 192 to 240 hours at 60 to 85 ° C;

   Aging step of aging the jumbo garlic after the expansion step at 40 ~ 55 ℃ for 96 ~ 120 hours;

   The method of producing an enzyme fermented jumbo black garlic using a composite fermentation solution comprising a drying step of drying the jumbo garlic after the aging step at 25 ~ 30 ℃ for 60 to 84 hours.
2. The method of claim 1,

   The dried enzyme fermentation jumbo black garlic at 30 ~ 35 ℃ for 240 ~ 480 hours further drying and aging step of producing an enzyme fermentation jumbo black garlic using a composite fermentation solution.
3. The method of claim 1,

   The natural enzyme solution is a method of producing an enzyme fermented jumbo black garlic using a composite fermentation liquid, characterized in that the fermentation by mixing the sugar in the natural plant components in a volume ratio of 2: 1-2.
4. The method of claim 1,

   After the inoculation of Saccharomyces cerevisiae enzymatic fermentation jumbo black garlic using a fermentation broth characterized in that the culture for 8 months to 12 months at room temperature.
5. The method of claim 1,

   Enzyme fermentation jumbo black garlic production method using a complex fermentation broth, characterized in that the spray 200 ~ 350ml per 1kg garlic complex fermentation.
6. The method according to any one of claims 1 to 5,

   The natural plant component is an enzyme fermentation jumbo black garlic production method using a complex fermentation solution, characterized in that it further comprises one or more selected from persimmon, plum, onion, cabbage, 칡, Ganoderma lucidum and honey.
7. Saccharomyces cerevisiae in a natural enzyme solution fermented with natural plant ingredients including at least five selected from gold, ginseng, garlic, ginger, pepper, soybean, and brown rice, but including gold, ginseng, and garlic. Obtained by inoculating) and adding riboflavin The fermented complex fermentation broth is sprayed on jumbo garlic for 18 ~ 30 hours at 40 ~ 70 ℃, then steamed at 60 ~ 85 ℃ for 192 ~ 240 hours, aged at 40 ~ 55 ℃ for 96 ~ 120 hours, and 25 ~ 30 Enzymatic fermentation jumbo black garlic using a complex fermentation broth obtained by drying for 60-84 hours at ℃.
8. The method of claim 7, wherein

   Enzyme fermented jumbo black garlic using a composite fermentation broth, characterized in that obtained by further drying and aging the jumbo black garlic at 30 ~ 35 ℃ for 240 ~ 480 hours.
9. The method according to claim 7 or 8,

   The natural plant component enzyme fermentation jumbo black garlic using a complex fermentation solution, characterized in that it further comprises one or more selected from persimmon, plum, onion, cabbage, 칡, Ganoderma lucidum and honey.