KR20080096307A - Black garlic fermented by natural herb, processes for the preparation thereof, and health food comprising the same - Google Patents
Black garlic fermented by natural herb, processes for the preparation thereof, and health food comprising the same Download PDFInfo
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- KR20080096307A KR20080096307A KR1020070041606A KR20070041606A KR20080096307A KR 20080096307 A KR20080096307 A KR 20080096307A KR 1020070041606 A KR1020070041606 A KR 1020070041606A KR 20070041606 A KR20070041606 A KR 20070041606A KR 20080096307 A KR20080096307 A KR 20080096307A
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- garlic
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- enzyme
- fermented
- natural
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 발효 마늘, 그 제조방법, 및 그것을 포함하는 건강식품에 관한 것으로, 보다 구체적으로는 천연 산야초 효소에 의해 검게 발효되어 마늘의 매운 맛과 마늘 특유의 이취미가 제거되면서 기호성이 향상되고 시식 후 입안에서 냄새가 전혀 나지 않으며, 아미노산, 비타민, 및 무기질 등의 함량이 증가된 천연 산야초 발효 흑마늘, 그 제조방법, 및 그것을 포함하는 건강식품에 관한 것이다.The present invention relates to fermented garlic, a method of manufacturing the same, and a health food comprising the same, and more particularly, black fermentation by natural wild vegetable enzymes removes the spicy taste of garlic and the unique taste of garlic while improving palatability and tasting. After odor in the mouth at all, and the content of amino acids, vitamins, minerals and the like increased natural wild vinegar fermented black garlic, a method for producing the same, and a health food comprising the same.
마늘(Garlic, Allium sativum)은 중앙아시아가 원산지로 추정되며, 우리나라에서는 단군신화에 나오는 것으로 보아 매우 오랫동안 재배되어 온 것임을 알 수 있다. 마늘은 일일이 열거하기 힘들 정도로 매우 많은 유익한 효과를 갖고 있다. 마늘을 적량 상식하면 쇠약해진 위나 장의 소화 능력과 영양분의 흡수 능력을 높일 수 있다. 이것은 알리신이 소화에 필요한 물질의 분비를 촉진하기 때문이다. 마늘은 알리신의 철분 흡수 작용으로 적혈구를 만들어 내는 조혈 기능 및 신경안정작용이 있다. 마늘은 또한 혈관을 강화하고 탄력을 유지하며, 마늘의 알리신 성분은 몸 전체의 콜레스테롤을 감소시키고 혈전을 녹여 심장마비나 뇌혈전을 예방한다. 마늘은 여성 호르몬의 분비 기능을 높여서 피로회복이나 갱년기 장애를 예방하는 역할을 하기도 하며, 당뇨병에 마늘과 비타민 C를 함께 복용하면 인슐린 분비가 촉진되어 당뇨병 환자의 혈당 개선에 도움을 주는 효과가 있다. 그 외에도 마늘은 혈압 조절작용, 해독 살균 작용, 면역 강화 작용, 항암 작용, 아토피성 피부염의 알레르기 억제 작용, 정력 증강, 신체 노화 억제 등의 다양한 효과가 있다. 또한, 마늘은 인체에 매우 유용한 필수 아미노산을 매우 다양하게 포함하고 있으며, 마늘에 포함된 각각의 아미노산의 역할을 정리하면 하기 표 1과 같다. Garlic (Garlic, Allium sativum) is believed to have originated in Central Asia, and it has been cultivated for a very long time because it appears in Dangun mythology in Korea. Garlic has so many beneficial effects that it is hard to list them. Knowing the right amount of garlic can improve digestion and absorption of nutrients in your weakened stomach and intestines. This is because allicin promotes the secretion of substances necessary for digestion. Garlic has a hematopoietic and neurostable function of producing red blood cells by the absorption of iron from allicin. Garlic also strengthens blood vessels and maintains elasticity. Garlic's allicin reduces cholesterol throughout the body and melts blood clots to prevent heart attacks and cerebral blood clots. Garlic plays a role in preventing fatigue and menopausal disorders by increasing the secretory function of female hormones, and taking garlic and vitamin C together with diabetes promotes insulin secretion and helps improve blood sugar in diabetics. In addition, garlic has a variety of effects, such as blood pressure control, detoxification sterilization, immune strengthening, anticancer action, allergic inhibitory action of atopic dermatitis, energy enhancement, body aging suppression. In addition, garlic contains a wide variety of essential amino acids very useful to the human body, summarized the role of each amino acid contained in garlic is shown in Table 1 below.
이와 같이, 마늘은 신체에 매우 다양하고 유익한 효과가 있지만, 생마늘을 지나치게 먹으면 위 점막이나 간에 자극을 줄 수 있어 문제가 된다. 따라서, 생마늘 복용에 따르는 부작용을 줄이고 유용한 성분만을 흡수할 수 있도록 통마늘(건조마늘)을 가공, 처리하는 많은 방법이 다양하게 제안되어 왔다. As such, garlic has a very diverse and beneficial effect on the body, but eating too much raw garlic can cause irritation of the gastric mucosa and liver, which is a problem. Therefore, many methods for processing and treating whole garlic (dry garlic) have been proposed in various ways to reduce side effects of taking raw garlic and to absorb only useful ingredients.
한국특허출원공개 2004-3639는 무취 마늘 분말의 제조방법을 개시하고 있으며, 여기에 개시된 바에 따르면 마늘을 멸균하고, 압력 여과기를 통해 여과된 마늘액을 균질화한 다음, 균질화된 마늘액을 분무건조시켜 분말화 한다. 또한, 한국특허출원공개 2007-11940은 통마늘 껍질을 제거한 마늘을 고압 세척 후 그 마늘에 효소제로서 알칼라제를 부가하고 반응시켜 마늘의 유효성분이 체내에 흡수가 잘 되도록 한 다음, 초음파 추출기로 추출하여 건강식품의 제조방법을 개시하고 있다. 이러한 방법에 다르면, 마늘의 유효성분을 효과적으로 추출할 뿐만 아니라, 냄새 없는 추출물을 제조할 수 있는 것으로 기재되어 있다. 그러나, 이와 같은 방법들은 마늘의 이취미를 줄이고 마늘을 복용하기 편리한 상태로 제조하는 방법에 대해 개시하고 있을 뿐이다. Korean Patent Application Publication No. 2004-3639 discloses a method for preparing an odorless garlic powder. As disclosed herein, sterilization of garlic, homogenizing the filtered garlic liquid through a pressure filter, and then spray drying the homogenized garlic liquid Powder. In addition, Korean Patent Application Publication No. 2007-11940 discloses that garlic is removed from garlic peeled under high pressure, and then the alkalase is added to the garlic as an enzyme, followed by reaction, so that the active ingredient of garlic is well absorbed into the body, and then extracted with an ultrasonic extractor. Disclosed is a method for preparing a health food. According to this method, it is described that not only the effective ingredient of garlic can be extracted, but also an odorless extract can be prepared. However, these methods only disclose how to reduce the taste of garlic and prepare the garlic in a convenient state.
한국특허출원공개 2004-86009는 찌고 구운 마늘 건강식품 제조방법에 관한 것으로, 여기에 개시된 바에 따르면 마늘을 구운 다음, 홍삼, 영지버섯, 솔잎, 당귀를 추출한 후 그 증기만을 모아 구운 마늘을 찌는 방식으로 마늘 처리함으로써, 마늘의 매운 맛을 감소시키고 홍삼, 영지버섯, 솔잎, 당귀 등의 휘발성분을 함께 함유시켜 마늘 자체의 고유의 유효성 이외에 영양성분을 보강시키는 방법이 개시되어 있다. 이러한 방법은 마늘에 열을 가하여 굽고 찌는 과정을 수행함으로써 마늘 고유의 유익한 성분이 파괴될 수 있어 문제가 된다. Korean Patent Application Publication No. 2004-86009 relates to a method for manufacturing steamed and roasted garlic health food, which is disclosed herein by roasting garlic, extracting red ginseng, ganoderma lucidum, pine needles, and Angelica, and steaming roasted garlic by collecting only steam. By treating garlic, a method of reducing the spicy taste of garlic and containing volatile components such as red ginseng, ganoderma lucidum, pine needles, and Angelica are also disclosed to reinforce nutritional components in addition to the inherent efficacy of garlic itself. This method is problematic because it is possible to destroy the beneficial ingredients inherent in garlic by performing the baking and steaming process by heating the garlic.
또한, 마늘에 마, 산수유, 구기자, 다시마, 복분자를 가미시켜 마늘환을 만든 건강식품 레드파워TM(대덕밸리 벤처기업 마동이), 일명 '홍마늘'이 시판되고 있으며, 마늘 분말을 에탄올에 침지하여 얻은 액상물로 간장에 혼합하여 제조하는 마늘간장 제조법, 마늘과 물을 상온에서 달인 후 버섯, 쑥 등의 보조물을 배합한 마늘 음료, 마늘과 두부를 섞어 만든 마늘두부 등이 알려져 있다. 그러나, 이러한 제품은 원래의 마늘이 가지는 효능에 다른 첨가물을 혼합하여 만든 복합 가공 식품으로 마늘만의 효능을 충분히 나타내지 못하는 한계가 있었다. In addition, the health food Red Power TM (Daedeok Valley Venture Company Madong), also known as 'Hong garlic,' which is made from garlic, with hemp, cornus, wolfberry, kelp, and bokbunja, is sold.The garlic powder is immersed in ethanol. Garlic soy sauce manufacturing method, which is prepared by mixing the soy sauce as a liquid water, garlic and water decoction at room temperature, garlic beverages containing supplements such as mushrooms and wormwood, garlic tofu made by mixing garlic and tofu is known. However, these products are complex processed foods made by mixing other additives with the efficacy of the original garlic, and there is a limit that does not sufficiently show the efficacy of garlic alone.
이에, 본 발명자들은 마늘의 형태를 그대로 유지하고 가열하는 과정을 거치지 않으면서도 복용이 용이하고 마늘의 유익한 성분의 함량이 증대된 마늘에 대해 연구한 결과, 천연 산야초로 제조된 효소를 마늘에 침투시킨 다음 마늘을 발효시키면 마늘의 유익한 아미노산의 함량이 증가되면서 마늘의 매운맛 및 이취미가 제거되어 복용이 편리하고 흡수 효율을 높일 수 있는 발효 마늘을 제조할 수 있음을 발견하게 되어 본 발명을 완성하게 되었다. Therefore, the present inventors have studied the garlic, which is easy to take without increasing the form of the garlic and undergoes heating, and has increased the content of the beneficial components of garlic. The fermentation of the garlic was found to be a fermented garlic can be prepared to increase the content of the beneficial amino acids of garlic while removing the spicy taste and taste of garlic to facilitate the absorption and increase the absorption efficiency, thereby completing the present invention. .
따라서, 본 발명의 목적은 천연 산야초로 제조된 효소를 이용하여 발효된 천연 산야초 발효 흑마늘을 제공하는 것이다. Accordingly, it is an object of the present invention to provide a natural wild vegetable fermented black garlic fermented using an enzyme made from natural wild vegetable.
본 발명의 또 다른 목적은 상기 산야초로 제조된 효소를 이용하여 발효된 천연 산야초 발효 흑마늘을 제조하는 방법을 제공하는 것을 포함한다. Still another object of the present invention includes providing a method of producing natural fermented black garlic fermented black garlic, which is fermented using the enzyme produced by wild grass.
본 발명의 또 다른 목적은 상기 산야초로 제조된 효소를 이용하여 발효된 천연 산야초 발효 흑마늘을 포함하는 건강식품을 제공하는 것이다. Still another object of the present invention is to provide a health food comprising natural wild vinegar fermented black garlic fermented using the enzyme prepared with wild vinegar.
상기 목적을 달성하기 위해, 본 발명은 천연 산야초에 설탕을 가하고 발효시켜 제조한 천연 산야초 효소액에 의해 발효되어 검은 색을 띠는 천연 산야초 발효 흑마늘을 제공한다.In order to achieve the above object, the present invention provides a natural black wild vegetable fermented black garlic fermented by a natural wild vegetable enzyme prepared by adding sugar and fermentation to natural wild vegetable.
본 발명은 또한, 상기 천연 산야초 발효 흑마늘을 제조하는 방법으로서, The present invention also provides a method for producing the natural wild vinegar fermented black garlic,
천연 산야초에 설탕을 가하고 발효시켜 효소액을 제조하는 산야초 효소액 제조 단계;A step of preparing a wild vinegar enzyme solution to which sugar is added to natural wild vinegar and fermented to prepare an enzyme liquid;
상기 산야초 효소액에 마늘을 담가 효소액이 마늘에 침투되도록 하는 산야초 효소액 침투 단계; 및Sanyacho enzyme solution infiltration step soaking the garlic in the enzyme enzyme soybean permeate the garlic; And
산야초 효소액이 침투된 마늘을 발효시켜 검은 마늘을 생성시키는 마늘 발효 단계를 포함하는 천연 산야초 발효 흑마늘을 제조하는 방법을 제공한다. It provides a method for producing a natural wild vinegar fermented black garlic comprising a garlic fermentation step of fermenting garlic penetrated by wild vinegar enzyme liquid.
본 발명은 또한, 상기 발효마늘 포함하는 건강식품을 제공한다. The present invention also provides a health food comprising the fermented garlic.
이하, 본 발명을 보다 상세하게 설명한다. Hereinafter, the present invention will be described in more detail.
본 발명이 제공하는 천연 산야초 발효 흑마늘은 천연 산야초에 흑설탕을 가하고 발효시켜 제조한 천연 산야초 효소액을 이용하여 검은 색을 띨 정도로 발효시킨 것을 특징으로 한다. 여기에서 발효란 통상적으로 당해 기술분야에 통용되는 의미로서, 미생물이 생성시킨 효소에 의해 유기물이 분해되어 인간에게 유용한 물질이 생성되는 현상을 의미한다. 상기 마늘은 마늘을 갈거나 마늘 즙을 추출하는 등의 가공공정을 거치지 않고, 통상적으로 시중에서 판매되는 통마늘, 즉 건조 마늘을 그대로 천연 산야초 효소액으로 발효시킨 것이다. Natural wild vinegar fermented black garlic provided by the present invention is characterized in that the fermented to the extent of black using a natural wild vinegar enzyme solution prepared by adding black sugar to natural wild vinegar. Herein, fermentation generally refers to a phenomenon commonly used in the art, and refers to a phenomenon in which organic materials are decomposed by enzymes produced by microorganisms to produce substances useful to humans. The garlic is a fermented whole garlic, that is, dry garlic, commercially available in the market as it is, without undergoing processing such as grinding garlic or extracting garlic juice.
상기 천연 산야초 발효 흑마늘은 발효에 의해 마늘 육질은 검은색을 띠지만, 형태는 원형 그대로 유지된다. 상기 천연 산야초 발효 흑마늘은 천연 산야초 효소액을 이용한 발효에 의해, 마늘 자체의 유익한 필수 아미노산, 즉 아스파르트산, 글루탄산, 글리신, 알라닌, 발린, 이소루신, 루신, 티로신, 페닐알라닌, 시스틴 등 의 함량이 생마늘에 비해 유의적으로 증가되므로 영양학적으로 생마늘에 비해 우수하다. 또한, 상기 천연 산야초 발효 흑마늘은 천연 산야초 효소액을 이용하여 발효하게 되므로, 천연 산야초 효소액 제조의 원료로 사용된 각종 천연 산야초 자체에 함유되어 있거나 발효에 의해 생성된 비타민, 무기질, 아미노산 등을 함유할 수 있어, 비타민, 무기질, 아미노산 등이 더욱 보강되므로 바람직하다. The natural wild vinegar fermented black garlic is garlic flesh black by fermentation, but the shape is kept intact. The natural wild vinegar fermented black garlic is produced by fermentation using natural wild vegetable vinegar enzyme, the content of garlic essential beneficial amino acids, such as aspartic acid, glutanic acid, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, cystine, etc. Significantly increased compared to, nutritionally superior to raw garlic. In addition, since the natural wild vinegar fermented black garlic is fermented using a natural wild vegetable vinegar enzyme liquid, it may contain vitamins, minerals, amino acids, etc. contained in the various natural wild vinegar itself used as raw materials for the production of natural wild vegetable vinegar enzyme liquid or produced by fermentation. It is preferable because vitamins, minerals, amino acids and the like are further reinforced.
상기 천연 산야초 발효 흑마늘은 유익한 영양성분의 증가 뿐만 아니라, 발효에 의해 생마늘이 가지고 있는 매운맛 및 특유의 이취미가 완전히 제거되고 단맛이 나 기호성이 향상되고, 발효에 의해 소화 흡수가 용이해져 마늘의 유익한 성분들이 흡수가 잘되는 장점이 있다. The natural wild vinegar fermented black garlic not only increases the beneficial nutrients, but also removes the spicy and unique taste of raw garlic by fermentation, improves sweetness and palatability, and facilitates digestion and absorption by fermentation. The components have the advantage of being well absorbed.
상기 천연 산야초 발효 흑마늘은 천연 산야초를 발효시켜 천연 산야초 효소액을 제조하는 단계와 상기 산야초 효소액을 마늘에 침투시킨 다음 침투된 효소액에 의해 마늘을 발효시키는 2 단계의 발효공정의 거쳐 제조될 수 있다. The natural wild vinegar fermented black garlic may be prepared by fermenting the natural wild vinegar to prepare a natural wild vinegar enzyme solution, and the fermentation of the wild vinegar enzyme by penetrating the garlic and then fermenting the garlic by the penetrated enzyme liquid.
따라서, 본 발명이 제공하는 천연 산야초 발효 흑마늘은 Therefore, the natural wild vinegar fermented black garlic provided by the present invention
천연 산야초에 설탕을 가하고 발효시켜 효소액을 제조하는 산야초 효소액 제조 단계;A step of preparing a wild vinegar enzyme solution to which sugar is added to natural wild vinegar and fermented to prepare an enzyme liquid;
상기 산야초 효소액에 마늘을 담가 효소액이 마늘에 침투되도록 하는 산야초 효소액 침투 단계; 및Sanyacho enzyme solution infiltration step soaking the garlic in the enzyme enzyme soybean permeate the garlic; And
산야초 효소액이 침투된 마늘을 발효시켜 검은 마늘을 생성시키는 마늘 발효 단계를 포함하는 방법에 의해 제조될 수 있다.It may be prepared by a method comprising a garlic fermentation step of fermenting garlic penetrated by wild vinegar enzyme liquid to produce black garlic.
상기 산야초 효소액 제조 단계에서 천연 산야초는 산복숭아잎, 명아주, 쥐오 줌풀, 모시물퉁이, 토끼풀, 뽕잎, 강활, 맑은대쑥, 칡, 솔잎, 씀바귀, 쑥, 냉이, 개복숭아, 더덕, 둥글레, 두릅, 달래, 머루, 도라지, 박하잎, 다래 , 참나리, 질경이, 고비, 머루, 개살구, 산딸기, 취나물, 원추리, 미나리, 고사리, 잔대, 삽주, 마타리, 개암, 갓, 오디, 토마토, 마, 케일, 인진쑥, 왕고들빼기, 아카시아꽃, 산초, 달개비, 우산나물, 찔레, 산사, 별꽃, 민들레, 잣, 케일, 오가피, 버섯, 콩, 참깨, 들깨, 산당귀, 만삼, 영아자, 돈나물, 박주가리, 하수오, 떡취, 쇠뜨기, 쇠별꽃, 벼룩나물, 큰까치수염, 며늘취, 메발톱꽃, 쥐손이풀, 풀솜대, 개망초, 싸리나무, 산작약, 익모초, 느릅나무, 황벽나무, 배초향, 짚신나물, 고마리. 생강나무, 붉나무, 개쉬땅나무, 돼지감자, 밀나물, 엉겅퀴, 향유, 기린초, 백당나무, 씀바귀, 벌깨덩굴, 차조기, 흰바위치, 헛개나무, 섬초롱, 옥잠화, 자소, 방아, 아욱, 쥐눈이콩, 지보, 쇠비름, 닭의장풀, 가죽나무, 부추, 구기자, 고추냉이, 유자, 및 소루쟁이로 이루어진 그룹에서 선택된 하나 이상의 산야초를 이용할 수 있다. 상기 산야초는 단일 산야초를 이용하여 산야초 효소액을 제조할 수도 있지만, 바람직하게는 다수의 산야초를 조합하여 산야초 효소액을 제조하고, 특히 민들레를 포함하는 다수의 산야초를 조합하여 제조하는 것이 더욱 바람직하고, 가장 바람직하게는 상기 열거한 모든 산야초 모두를 이용하여 산야초 효소액을 제조한다. 이는 다수의 산야초를 이용할수록 그 산야초 특유의 영양성분이 발효 마늘에 포함될 수 있어 영양학적으로 우수해지기 때문이다.In the production step of the wild vinegar enzyme, natural wild vinegar is wild peach leaf, mingled pear, juniper lump, ramie corner, shamrock, mulberry leaf, vigor, clear bamboo, 칡, pine needles, moth, mugwort, horseradish, peach, deodeok, roundle, dal, soothe , Buckthorn, bellflower, peppermint, stalk, cannabis, plantain, fern, buckwheat, chanterelle, raspberry, chopsticks, cone, buttercup, fern, twig, shovel, matari, hazelnut, freshly, mulberry, tomato, hemp, kale, ginseng, Bluefin, Acacia Flower, Sancho, Wolves, Umbrella, Briar, Sansa, Chickweed, Dandelion, Pine Nut, Kale, Ogapi, Mushroom, Bean, Sesame, Perilla, Wild Angelica, Red Ginseng, Infant, Donna, Pakjugari, Sewao, Tteokmul, Horsetail, horsestalk flower, flea herb, blackjack, blackberry, barberry, ratberry, grass swab, forget-me-not, birch, wild hawthorn, motherwort, elm, yellow wall, pearweed, straw shinnyum, gomari. Ginger tree, red tree, gash tree, pork potato, wheat sprouts, thistle, balm, giraffe, white sugar tree, moth, beetle, perilla, white barberry, barn tree, island lantern, daylily, jasmine, germ, mallow One or more wild grasses selected from the group consisting of, scrubs, purslane, chicken cobs, hides, leeks, wolfberry, horseradish, citron, and russoon are available. The wild vinegar may be prepared by using a single wild vinegar, but it is preferable to prepare a wild vinegar enzyme solution by combining a plurality of wild vinegar, and more preferably by combining a plurality of wild vinegar including dandelion, Preferably, all of the wild grasses listed above are used to prepare a wild grass enzyme solution. This is because as the use of a large number of wild vegetables, nutritional characteristics unique to the wild vegetables can be included in the fermented garlic, which is nutritionally superior.
상기 산야초 효소액을 제조하기 위해서, 우선 선택된 산야초에 흑설탕을 가하여 발효시킨다. 상기 선택된 산야초를 모두 혼합하고 거기에 흑설탕을 가하고 발효시킬 수도 있지만, 바람직하게는 상기 선택된 산야초 각각에 흑설탕을 가하고 발효시켜 각각의 산야초 효소액을 제조하는 1 단계의 발효과정을 수행한 다음, 상기 제조된 각각의 산야초 효소액을 모두 혼합하고 다시 발효시키는 2 단계의 발효 과정을 수행하여 제조하는 것이 바람직하다. 이러한 2 단계의 발효 과정을 거침으로써, 선택된 산야초 각각이 발효에 의해 생성될 수 있는 효소액을 충분히 생성시킨 다음, 각각의 성분의 충분한 조화를 이루도록 할 수 있다. In order to prepare the wild vinegar enzyme liquid, first, brown sugar is added to the selected wild vinegar to ferment. Although the selected wild grasses may be mixed and fermented with brown sugar, fermented black sugar may be added to each of the selected wild grasses and then fermented to prepare each of the wild grass enzymes. It is preferable to carry out a two-step fermentation process of mixing and re-fermenting each of the wild vegetable enzymes. By going through this two-step fermentation process, each of the selected wild grasses can sufficiently produce an enzyme solution that can be produced by fermentation, and then achieve a sufficient balance of each component.
상기 산야초 효소액의 제조를 위해 이용되는 설탕은 산야초의 발효를 위해 필수적인 미생물을 증식시키기 위한 양분으로서의 역할을 수행하며, 산야초의 흑설탕에 대한 중량비를 1:1 내지 1:1.5로 하여 혼합하는 것이 바람직하다. 상기 설탕은 백설탕, 갈설탕, 또는 흑설탕이 이용될 수 있으나, 바람직하게는 흙설탕이 이용된다. 이는 흑설탕은 숙성할 때 과당인 천연성분으로 바뀌기 때문이다. The sugar used for the production of the wild vinegar enzyme serves as a nutrient for propagating the microorganisms essential for fermentation of the wild vinegar, and the weight ratio of the wild vinegar to brown sugar is preferably 1: 1 to 1: 1.5. . The sugar may be white sugar, brown sugar, or brown sugar, but earth sugar is preferably used. This is because brown sugar is converted to natural ingredients, fructose, when it is aged.
상기 산야초의 발효는 대기가 소통되는 환경 하에서, 즉 산소의 존재 하에서 수행한다. 이러한 대기가 소통되는 상태를 조성하기 위해, 바람직하게는 도기에 산야초 및 흑설탕을 넣고, 입구를 한지로 봉한 다음 뚜껑을 덮고 방치하여 산야초를 발효시킨다. The fermentation of the wild grass is carried out in the environment in which the atmosphere is communicated, that is, in the presence of oxygen. In order to create a state in which the atmosphere is communicated, preferably, wild vinegar and brown sugar are put in a pottery, the inlet is sealed with Hanji, and the lid is left to stand to ferment the wild vinegar.
상기 산야초 효소액을 제조하기 위해 수행되는 상기 1 단계 발효 및 2 단계 발효는 발효의 효율을 위해 모두 20 내지 40℃에서 수행하는 것이 바람직하다. 상기 1 단계의 발효는 1 년 이상, 바람직하게는 3년 이상, 더욱 바람직하게는 5년 이상 수행하며, 상기 2 단계의 발효는 3 개월 이상, 바람직하게는 1 년 이상 수행한다. 발효 온도를 인위적으로 조절하여 산야초의 발효를 수행할 수도 있으나, 실외 에 방치시켜 자연상태에서 자연숙성 발효시킬 수도 있다. 자연 숙성에 의해 발효시킬 경우에는 발효 기간을 1 단계 발효는 5년 이상, 2 단계 발효는 1 년 이상 수행하는 것이 바람직하다. The one-stage fermentation and the two-stage fermentation performed to prepare the Sanyacho enzyme solution are preferably performed at 20 to 40 ° C. for the efficiency of fermentation. The first stage of fermentation is carried out for at least one year, preferably at least three years, more preferably at least five years, and the second stage of fermentation is carried out for at least three months, preferably at least one year. Fermentation of wild vinegar may be carried out by artificially adjusting the fermentation temperature, but may also be naturally aged fermentation in a natural state by leaving it outdoors. In the case of fermentation by natural aging, the fermentation period is preferably carried out for at least five years for the first stage fermentation and for at least one year for the second stage fermentation.
상기 산야초 효소액을 제조한 다음에는 산야초 효소액에 마늘을 담가 효소액이 마늘에 침투되도록 하는 단계를 수행한다. 상기 산야초 효소액은 물로 1000 내지 2000배 희석하여 사용하여 사용할 수 있으며, 과도하게 희석되면 효소의 농도가 낮아 마늘의 충분한 발효가 이루어지기 어려우며, 너무 진하면 발효에 필요한 효소에 비해 과량이 사용되어 비경제적일 수 있다. 약 1 내지 4시간 동안 마늘을 산야초 효소액에 담가두면, 산야초 효소액을 마늘에 침투시킬 수 있다. After preparing the wild vinegar enzyme solution, soaking the garlic in the wild vinegar enzyme solution is performed so that the enzyme liquid penetrates into the garlic. The Sanyacho enzyme solution can be used by diluting 1000 to 2000 times with water, and when excessively diluted, the enzyme concentration is low, making it difficult to sufficiently ferment garlic, and when too thick, an excessive amount is used compared to the enzyme required for fermentation. Can be. When the garlic is soaked in the wild vegetable enzyme for about 1 to 4 hours, the wild vegetable enzyme can be infiltrated into the garlic.
상기 마늘은 마늘을 갈거나 마늘 즙을 추출하는 가공공정을 거치지 않고, 통상적으로 시중에서 판매되는 통마늘, 즉 건조 마늘을 그대로 이용하며, 껍질을 벗기지 않은 채 이용할 경우 마늘의 원형을 그대로 유지할 수 있어 바람직하다. The garlic does not go through the process of grinding the garlic or extracting the garlic juice, usually using commercially available whole garlic, that is, dry garlic, as it is, if used without peeling can maintain the original form of the garlic as it is preferred Do.
통마늘에 산야초 효소액을 침투시키기 전에 약 30 분이상 70 내지 100℃의 스팀으로 열처리하여 잡균을 제거하는 전처리 과정을 수행하는 것이 바람직하다. 스팀에 의한 열처리에 의해 잡균을 제거함으로써 이후의 산야초 효소에 의한 마늘의 발효 과정에서 잡균에 의해 유해한 물질이 생성되는 것을 방지할 수 있다. 마늘을 스팀으로 열처리한 다음에는 이후에 산야초 효소액이 마늘에 잘 침투될 수 있도록 하기 위해, 그늘에 약 12 시간 내지 24 시간 정도 건조시키는 것이 바람직하다. It is preferable to perform a pretreatment process to remove various bacteria by heat treatment with steam at 70 to 100 ° C. for at least about 30 minutes before infiltrating the wild vinegar enzyme liquid into whole garlic. By removing the germs by heat treatment with steam, it is possible to prevent the generation of harmful substances by the germs during the fermentation process of garlic by the later wildweed enzyme. After heat-treating the garlic with steam, it is preferable to dry it in the shade for about 12 hours to 24 hours in order to ensure that the sanchochoen enzyme solution can penetrate the garlic well.
마늘에 산야초 효소액이 침투된 다음에는 마늘을 발효시켜 검은 마늘을 생성 시키는 단계를 수행한다. 상기 마늘의 발효는 대기가 소통되는 환경 하에서, 즉 산소의 존재 하에서 수행하며, 40 내지 95℃ 범위의 온도에서 15일 내지 20일간 발효시켜 검은 마늘을 생성시킬 수 있다. 온도가 95℃를 넘어가게 되면, 산야초 효소액이 침투된 마늘 내부의 온도가 60℃를 넘게 되어 효소의 활성이 중단되어 발효가 이루어질 수 없게 된다. After the infiltrate of wild vinegar enzyme into garlic, ferment the garlic to produce black garlic. Fermentation of the garlic is carried out in an environment in which the atmosphere is in communication, that is, in the presence of oxygen, it can be fermented for 15 days to 20 days at a temperature in the range of 40 to 95 ℃ to produce black garlic. When the temperature exceeds 95 ℃, the temperature inside the garlic penetrated into the wild vegetable enzyme exceeds 60 ℃ to stop the activity of the enzyme can not be made fermentation.
산야초 효소액이 침투된 마늘이 검을 색을 띠어 발효가 완료되면, 약 12 내지 24 시간 건조시킨 다음 냉장보관 한다. After the fermentation is complete, the garlic penetrated with the sanyachoen enzyme solution has a gum color, which is dried for about 12 to 24 hours and then refrigerated.
상기 천연 산야초 발효 흑마늘은 종래에 시중에서 시판되고 있는 검은 마늘이 마늘 자체를 발효시킨 것인 데 반해, 천연 산야초를 발효시켜 제조한 효소액을 이용하여 발효시킴으로써 마늘 고유의 유익한 성분의 증가 뿐만 아니라, 천연 산야초 자체가 함유하거나 산야초의 발효에 의해 얻어지는 각종 아미노산, 비타민, 무기질 등이 더욱 보강될 수 있어 영양적인 측면에 있어서 상당히 유리하다. Whereas the natural wild garlic fermented black garlic is conventionally commercially available black garlic fermented garlic itself, fermented with an enzyme solution prepared by fermenting the natural wild vegetable, not only increases the beneficial ingredients inherent in garlic, but also natural Various amino acids, vitamins, minerals, etc., which are contained in or obtained by fermentation of wild vegetables, can be further fortified, which is advantageous in terms of nutrition.
본 발명은 또한 상기 본 발명에 따른 천연 산야초 발효 흑마늘을 포함하는 건강식품을 제공한다. 본 발명이 제공하는 건강 식품은 마늘의 유익한 효과로서 공지되어 있는 각종 효과를 그대로 가질 뿐만 아니라, 발효에 의해 마늘의 유익한 성분이 증가되어 마늘 고유의 효과가 증진된 것이다. 또한, 상기 건강식품에 함유된 천연 산야초 발효 흑마늘은 산야초 효소액에 의해 발효된 것이므로 산야초 효소액 중에 함유된 아미노산, 비타민, 무기질 등이 보강되어 더욱 유익하다. The present invention also provides a health food comprising the natural wild vinegar fermented black garlic according to the present invention. The health food provided by the present invention not only has various effects known as the beneficial effects of garlic, but also increases the beneficial components of garlic by fermentation, thereby enhancing the inherent effects of garlic. In addition, since the natural wild vinegar fermented black garlic contained in the health food is fermented by the wild vinegar enzyme liquid, amino acids, vitamins, minerals, etc. contained in the wild vinegar enzyme liquid are reinforced.
상기 건강식품은 복용의 편리함을 위해 당해 기술분야에서 통상적으로 알려져 있는 엑스제, 캅셀제, 또는 정제의 형태로 제제화할 수 있다. 이러한 경우, 상기 건강 식품의 제조에 허용 되는 담체를 선택하여 첨가함으로써 제제화할 수 있다. The health food may be formulated in the form of extracts, capsules, or tablets commonly known in the art for ease of administration. In this case, it can be formulated by selecting and adding a carrier that is acceptable for the production of the health food.
상기 제제화에 사용될 수 있는 허용 가능한 담체는 희석제, 활택제, 결합제, 붕해제, 감미제, 안정제, 방부제 중에서 1 종 이상을 선택하여 사용할 수 있다. Acceptable carriers that can be used in the formulation may be selected from one or more of diluents, lubricants, binders, disintegrants, sweeteners, stabilizers, preservatives.
상기 담체 및 첨가제는 구체적으로 희석제로는 유당, 옥수수 전분, 대두유, 미정질 셀룰로오스, 또는 만니톨, 활택제로는 스테아린산 마그네슘 또는 탈크, 결합제로는 폴리비닐피롤리돈 또는 히드록시프로필셀룰로오스가 사용될 수 있으나, 이에 한정되는 것은 아니다. 또한, 붕해제로는 카르복시메틸셀룰로오스 칼슘, 전분글리콜산나트륨, 폴라크릴린칼륨, 또는 크로스포비돈, 방부제로는 파라옥시안식향산메틸, 파라옥시안식향산프로필, 또는 솔빈산칼륨이 사용될 수 있으나, 이에 한정되는 것은 아니다. 적합한 부형제 및 보조제의 추가적인 예는 문헌을 참조할 수 있다(Dr. H.P. Fiedler "Lexikon der Hilfsstoffe fur Pharmazie, Kosmetik und angrenzende Gebiete" [Encyclopaedia of auxiliaries for pharmacy, cosmetics and related fields].Specifically, the carrier and the additive may include lactose, corn starch, soybean oil, microcrystalline cellulose, or mannitol as a diluent, magnesium stearate or talc as a lubricant, and polyvinylpyrrolidone or hydroxypropyl cellulose as a binder. It is not limited to this. In addition, as the disintegrant, calcium carboxymethyl cellulose, sodium starch glycolate, potassium polyacrylic acid, or crospovidone, methyl paraoxybenzoate, propyl paraoxybenzoate, or potassium sorbate may be used as the preservative, but is not limited thereto. It is not. Further examples of suitable excipients and auxiliaries can be found in the literature (Dr. H. P. Fiedler "Lexikon der Hilfsstoffe fur Pharmazie, Kosmetik und angrenzende Gebiete" [Encyclopaedia of auxiliaries for pharmacy, cosmetics and related fields].
이하, 본 발명을 하기 실시예에 의해 더욱 구체적으로 설명한다. 그러나, 이들 실시예는 본 발명에 대한 이해를 돕기 위한 것일 뿐, 어떤 의미로든 본 발명의 범위가 이들에 의해 제한되는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for the understanding of the present invention, and the scope of the present invention is not limited by them in any sense.
실시예Example 1 : 산야초 1: Sanyacho 효소액의Enzyme 제조(1) Manufacture (1)
산복숭아잎, 명아주, 쥐오줌풀, 모시물퉁이, 토끼풀, 뽕잎, 강활, 맑은대쑥, 칡, 솔잎, 씀바귀, 쑥, 냉이, 개복숭아, 더덕, 둥글레, 두릅, 달래, 머루, 도라지, 박하잎, 다래 , 참나리, 질경이, 고비, 머루, 개살구, 산딸기, 취나물, 원추리, 미 나리, 고사리, 잔대, 삽주, 마타리, 개암, 갓, 오디, 토마토, 마, 케일, 인진쑥, 왕고들빼기, 아카시아꽃, 산초, 달개비, 우산나물, 찔레, 산사, 별꽃, 민들레, 잣, 케일, 오가피, 버섯, 콩, 참깨, 들깨, 산당귀, 만삼, 영아자, 돈나물, 박주가리, 하수오, 떡취, 쇠뜨기, 쇠별꽃, 벼룩나물, 큰까치수염, 며늘취, 메발톱꽃, 쥐손이풀, 풀솜대, 개망초, 싸리나무, 산작약, 익모초, 느릅나무, 황벽나무, 배초향, 짚신나물, 고마리. 생강나무, 붉나무, 개쉬땅나무, 돼지감자, 밀나물, 엉겅퀴, 향유, 기린초, 백당나무, 씀바귀, 벌깨덩굴, 차조기, 흰바위치, 헛개나무, 섬초롱, 옥잠화, 자소, 방아, 아욱, 쥐눈이콩, 지보, 쇠비름, 닭의장풀, 가죽나무, 부추, 구기자, 고추냉이, 유자, 및 소루쟁이를 각각 손질하고 세척한 다음, 각각 3 kg을 4.5 kg의 흑설탕과 함께 별도의 도기에 넣고 도기의 입구를 한지로 싸고, 뚜껑을 덮은 다음 실외에서 자연상태에서 5 년간 발효시켰다. 그런 다음, 각각의 도기에 생성된 산야초 효소액을 모두 하나의 도기에 넣고 상기 발효와 동일한 방식으로 1 년간 추가적으로 발효시켜, 산야초 효소액을 제조하였다. Wild peach leaf, hyacinth, Valerian, ramie, shamrock, mulberry leaf, vigor, clear bamboo, 칡, pine needles, moth, mugwort, horseradish, peach, deodeok, roundle, arthropod, soothe, beetle, bellflower, peppermint leaf, stalk , Chanel, plantain, fern, fern, canopy, raspberry, fresh herbs, cone, minari, fern, twig, shovel, matari, hazelnut, lampshade, mulberry, tomato, hemp, kale, zinnia, king chanterelle, acacia flower, sancho, Weevil, Umbrella, Brier, Sansa, Chickweed, Dandelion, Pine Nut, Kale, Ogapi, Mushroom, Bean, Sesame, Perilla, Wild Angelica, Mansam, Infant, Donnageum, Gumju, Sewao, Tteok, Horsetail, Horseshoe flower, Flea sprouts, Large Magnolia, Black-tailed, Barberry, Ratberry, Grasswool, forget-me-not, Hazel, Harpoon, Motherwort, Elm, Yellow Wall, Pearweed, Straw Sprout, Gomari. Ginger tree, red tree, gash tree, pork potato, wheat sprouts, thistle, balm, giraffe, white sugar tree, moth, beetle, perilla, white barberry, barn tree, island lantern, daylily, jasmine, germ, mallow , Trimmed, washed, purslane, purslane, chicken walnuts, hides, leeks, wolfberry, wasabi, yuzu, and sardines, each of which weighed 3 kg with 4.5 kg brown sugar in a separate pottery It was wrapped in a plastic, capped and fermented outdoors for 5 years in nature. Then, all of the wild vegetable enzyme produced in each pottery was put in one pottery, and further fermented for 1 year in the same manner as the above fermentation to prepare a wild vegetable enzyme.
실시예Example 2 : 산야초 2: Sanyacho 효소액의Enzyme 제조(2) Manufacture (2)
상기 실시예 1에서 민들레 3 kg만을 이용하여 상기 실시예 1과 동일한 방식으로 산야초 효소액을 제조하였다. 상기 실시예에서 1 년간의 추가적인 발효 또한 다른 산야초 효소액의 혼합 없이 그대로 수행하였다. Using only 3 kg of dandelion in Example 1 was prepared Sanyacho enzyme solution in the same manner as in Example 1. Further fermentation for one year in the above example was also performed without mixing of other wild vegetable enzyme solutions.
실시예Example 3 : 산야초 3: Sanyacho 효소액의Enzyme 제조(3) Manufacture (3)
상기 실시예 1에서 민들레, 참나리, 질경이, 달개비, 큰까치수염, 며늘취, 메발톱꽃, 기린초, 아욱, 가죽나무, 부추, 및 구기자를 이용하여 상기 실시예 1과 동일한 방식으로 산야초 효소액을 제조하였다. In Example 1, using the dandelion, starfish, plantain, coriander, blackcurrant, blacktail, barberry, giraffe, mallow, leather tree, leek, and gojija to prepare a wild vegetable enzyme in the same manner as in Example 1 It was.
실시예Example 4 : 산야초 4: Sanyacho 효소액의Enzyme 제조(4) Manufacture (4)
상기 실시예 1에서 민들레, 쑥, 냉이, 개복숭아, 박하잎, 다래 , 참나리, 질경이, 고비, 머루, 개살구, 왕고들빼기, 아카시아꽃, 쇠뜨기, 쇠별꽃, 벼룩나물, 큰까치수염, 며늘취, 메발톱꽃, 쥐손이풀, 풀솜대, 익모초, 느릅나무, 황벽나무, 배초향, 벌깨덩굴, 차조기, 흰바위치, 헛개나무, 섬초롱고추냉이, 및 소루쟁이를 이용하여 상기 실시예 1과 동일한 방식으로 산야초 효소액을 제조하였다. In Example 1 dandelion, mugwort, horseradish, peach, peppermint leaf, taraxacum, caterpillar, plantain, fern, beetle, apricot, king eel, acacia flower, horsetail, horseradish flower, flea sprouts, blackjack, slug, buckwheat Sanchocho enzyme liquid in the same manner as in Example 1, using claw flowers, rattan grass, grass bark, motherwort, elm, yellow wall, pear scent, beetle vine, perilla, white bar witch, barn tree, wasabi horseradish, Was prepared.
실시예Example 5 : 산야초 5: Sanyacho 효소액의Enzyme 제조(5) Manufacture (5)
상기 실시예 1에서 민들레, 산복숭아잎, 모시물퉁이, 토끼풀, 뽕잎, 강활, 맑은대쑥, 칡, 솔잎, 씀바귀, 더덕, 둥글레, 두릅, 머루, 도라지, 다래, 참나리, 질경이, 고비, 머루, 개살구, 산딸기, 고사리, 잔대, 삽주, 마타리, 개암, 갓, 토마토, 마, 케일, 인진쑥, 아카시아꽃, 산초, 달개비, 영아자, 돈나물, 박주가리, 하수오, 떡취, 쇠뜨기, 쇠별꽃, 벼룩나물, 큰까치수염, 느릅나무, 황벽나무, 배초향, 짚신나물, 고마리. 생강나무, 붉나무, 개쉬땅나무, 쇠비름, 닭의장풀, 가죽나무, 부추, 구기자, 고추냉이, 유자, 및 소루쟁이를 이용하여 상기 실시예 1과 동일한 방식으로 산야초 효소액을 제조하였다. Dandelion, wild peach leaf, ramie, shamrock, mulberry leaf, vigor, clear bamboo sprouts, 칡, pine needles, pine needles, deodeok, roundle, aralia, walnut, bellflower, snails, cheonnari, plantain, ferns, maroon, apricot , Raspberry, fern, straw, shovel, matari, hazelnut, lampshade, tomato, hemp, kale, ginseng, acacia flower, sancho, coriander, infant, donna, gourd, sesame, rice cake, horsetail, horseradish, flea sprouts, big black beard Elm, Yellowwood, Pearweed, Straw Sprout, Gomari. Sanchocho enzyme solution was prepared in the same manner as in Example 1 using ginger, redwood, mash landwood, purslane, chicken yam, leather wood, leek, wolfberry, horseradish, citron, and rubbing.
실시예Example 6 : 천연 산야초 발효 6: natural wild grass fermentation 흑마늘의Black garlic 제조(1) Manufacture (1)
시중에서 판매하고 있는 건조 마늘인 통마늘을 구입하고, 뿌리를 제거한 다음 껍질을 벗기지 않고 통째로 취사기에 넣어 약 100℃의 스팀으로 약 30 분간 열처리 하였다. 그런 다음, 열처리한 통마늘을 그늘에서 약 하루동안 건조시켰다. 상기 실시예 1에서 제조된 산야초 효소액 10 mL에 20 L의 증류수로 희석한 희석액에 상기 건조된 통마늘을 담그고 약 4시간 방치시켜 산야초 효소액이 마늘에 침투되도록 하였다. 산야초 효소액이 침투된 통마늘을 발효기에 넣고 약 20일간 60℃에서 발효시켰다. 발효된 통마늘은 통마늘의 원형 그대로를 유지하고 있었으며, 마늘 육질은 검은색을 띄고 있었다. 발효된 마늘을 약 15시간 자연건조 시키고 냉장보관 하였다. Commercial garlic garlic, commercially available, was purchased, the roots were removed, and the whole was put in a cooker without peeling, and heat-treated with steam at about 100 ° C. for about 30 minutes. The heat treated whole garlic was then dried in the shade for about a day. The dried whole garlic was immersed in a dilution diluted with 20 L of distilled water in 10 mL of the wild vinegar enzyme solution prepared in Example 1 and left to stand for about 4 hours to allow the wild vinegar enzyme solution to penetrate into garlic. Whole garlic into which the wild vinegar enzyme solution penetrated was put into a fermentor and fermented at 60 ° C. for about 20 days. Fermented whole garlic remained the original shape of whole garlic, and garlic flesh was black. Fermented garlic was naturally dried for about 15 hours and refrigerated.
실시예Example 7 : : 천연 산야초 발효 7:: natural wild grass fermentation 흑마늘의Black garlic 제조(2) Manufacture (2)
상기 실시예 6에서 산야초 효소액으로서 상기 실시예 2에서 제조된 산야초 효소액을 이용한 것을 제외하고는 상기 실시예 6과 동일한 방식으로 실시하여, 천연 산야초 발효 흑마늘을 제조하였다. Except for using the wild grass enzyme prepared in Example 2 as the wild grass enzyme in Example 6 was carried out in the same manner as in Example 6, to prepare a natural wild grass fermented black garlic.
실시예Example 8 : 천연 산야초 발효 8: natural wild grass fermentation 흑마늘의Black garlic 제조(3) Manufacture (3)
상기 실시예 6에서 산야초 효소액으로서 상기 실시예 3에서 제조된 산야초 효소액을 이용한 것을 제외하고는 상기 실시예 6과 동일한 방식으로 실시하여, 천연 산야초 발효 흑마늘을 제조하였다.In Example 6, except that the wild vinegar enzyme solution prepared in Example 3 was used as the wild vinegar enzyme liquid, natural wild vinegar fermented black garlic was prepared in the same manner as in Example 6.
실시예Example 9 : 천연 산야초 발효 9: natural wild grass fermentation 흑마늘의Black garlic 제조(4) Manufacture (4)
상기 실시예 6에서 산야초 효소액으로서 상기 실시예 4에서 제조된 산야초 효소액을 이용한 것을 제외하고는 상기 실시예 6과 동일한 방식으로 실시하여, 천연 산야초 발효 흑마늘을 제조하였다.Except for using the wild grass enzyme prepared in Example 4 as the wild grass enzyme in Example 6 was carried out in the same manner as in Example 6, to prepare a natural wild grass fermented black garlic.
실시예Example 10 : 천연 산야초 발효 10: natural wild grass fermentation 흑마늘의Black garlic 제조(5) Manufacture (5)
상기 실시예 6에서 산야초 효소액으로서 상기 실시예 5에서 제조된 산야초 효소액을 이용한 것을 제외하고는 상기 실시예 6과 동일한 방식으로 실시하여, 천연 산야초 발효 흑마늘을 제조하였다.Except for using the wild grass enzyme solution prepared in Example 5 as the wild grass enzyme solution in Example 6 was carried out in the same manner as in Example 6 to prepare a natural wild grass fermented black garlic.
실시예Example 11: 11: 엑스제의X 제조 Produce
상기 실시예 1에서 제조한 천연 산야초 발효 흑마늘을 마지막 과정인 건조 및 냉장 과정을 수행하지 않고, 분쇄기에서 분쇄하여 잼 타입의 엑스제를 제조하였다. 그런 다음, 솔빈산칼륨을 미량 가하여 엑스제를 완성시켰다. The natural wild vinegar fermented black garlic prepared in Example 1 was pulverized in a grinder without performing a final drying and refrigeration process to prepare a jam type extract. Then, a small amount of potassium sorbate was added to complete the excipient.
실험예Experimental Example 1: 본 발명의 1: of the present invention 발효마늘의Fermented garlic 관능검사 Sensory evaluation
실시예 6 내지 10에서 제조한 본 발명의 천연 산야초 발효 흑마늘 및 양의 대조군으로서 충분히 구운 마늘을 이용하여 남성 10 명 및 여성 10 명, 총 20 명의 훈련된 관능검사 요원에 의해 순위법에 의한 관능검사를 실시하였다. 각각의 발효마늘 5개를 복용하도록 한 다음 마늘의 매운맛, 마늘 특유의 이취미, 및 기호성의 항목에 대해 평가하도록 하였다. 각각의 수치를 평균을 내어 하기 표 1에 기록하였다.Sensory test by rank method by trained sensory test personnel of 10 males and 10 females, and a total of 20 trainees using sufficiently roasted garlic as a control of the natural wild vinegar fermented black garlic and the sheep of the present invention prepared in Examples 6 to 10 Was carried out. Each of the five fermented garlics was taken and then evaluated for the spicy taste of garlic, the distinctive taste of garlic, and palatability. Each value was averaged and reported in Table 1 below.
매운맛, 이취미 - 1: 없음(좋음) 3: 보통 5: 심함(나쁨)Spicy, Tasteless-1: None (Good) 3: Fair 5: Severe (bad)
상기 관능검사에 다르면, 본 발명에 다라 제조된 발효 마늘은 매운맛 및 이취미가 구운 마늘과 유사할 정도로 매운 맛 및 이취미가 거의 완전히 제거되며, 기호성에 있어서는 구운 마늘에 비해 우수한 것으로 나타났다. According to the sensory test, the fermented garlic prepared according to the present invention is almost completely removed from the spicy taste and taste taste similar to the roasted garlic taste of spicy taste and taste taste, compared to the roasted garlic in palatability.
실험예Experimental Example 2: 산야초 2: Sanyacho 효소액Enzyme solution 및 발효 마늘의 성분 분석 Analysis of Garlic and Fermented Garlic
상기 실시예 6의 원료가 된 생마늘인 통마늘, 상기 실시예 1에서 제조된 산야초 효소액, 및 상기 실시예 6에서 제조된 천연 산야초 발효 흑마늘 내에 함유된 아미노산 성분의 함량을 분석하였다. 분석방법은 HPLC AccQ-Tag 에 의해 실시하였다. 그 결과를 하기 표 3 내지 5에 나타내었다. The contents of amino acids contained in whole garlic, raw garlic which was used as a raw material of Example 6, wild vegetable enzyme solution prepared in Example 1, and natural wild vegetable fermented black garlic prepared in Example 6 were analyzed. The analysis method was performed by HPLC AccQ-Tag. The results are shown in Tables 3 to 5 below.
상기 표 4 내지 6에 나타난 결과에 따르면, 본 발명에 따라 제조된 발효 마늘은 생마늘에 비해 아스파르트산, 글루탄산, 글리신, 알라닌, 발린, 이소루신, 루신, 티로신, 페닐알라닌, 시스틴 등의 함량이 생마늘에 비해 유의적으로 증가되므로 영양학적으로 생마늘에 비해 우수해진 것을 알 수 있다. According to the results shown in Tables 4 to 6, the fermented garlic prepared according to the present invention has a content of aspartic acid, glutaric acid, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, cystine, etc., compared to raw garlic. Significantly increased compared to the nutritional superiority compared to raw garlic can be seen.
또한, 본 발명이 제공하는 발효 마늘은 각종 산야초의 발효에 의해 제조된 효소액을 이용하여 발효되므로, 아미노산, 비타민, 및 무기질과 같은 산야초 자체가 가지고 있는 영양성분 및 산야초 발효에 의해 생성된 영양성분이 보강되어 영양학적으로 우수한 마늘이라고 할 수 있다. In addition, the fermented garlic provided by the present invention is fermented using an enzyme solution prepared by the fermentation of various wild grasses, so that the nutritional ingredients of wild grasses such as amino acids, vitamins, and minerals, It's supplemented and nutritionally excellent garlic.
상기한 바와 같이, 본 발명이 제공하는 천연 산야초 발효 흑마늘은 산야초로 제조한 효소액에 의해 마늘을 통째로 발효시킴으로써, 마늘의 형태는 그대로 유지하면서, 마늘 특유의 매운맛 및 이취미가 제거되고, 발효에 의해 소화 및 흡수가 용이해지고, 아미노산 및 비타민과 같은 마늘 고유의 영양성분은 증대되며, 이용된 산야초 효소액에 함유된 아미노산, 비타민, 및 무기질이 성분이 보강된다는 점에 있어서, 종래의 가공방법에 의해 얻어지는 마늘에 비해 유익한 효과를 갖는다. As described above, the natural wild vinegar fermented black garlic provided by the present invention is fermented entirely by garlic with an enzyme solution made from wild vinegar, while maintaining the form of garlic as it is, while removing the spicy and odor unique to garlic, and by fermentation. Digestion and absorption are easy, garlic's inherent nutrients such as amino acids and vitamins are increased, and amino acids, vitamins, and minerals contained in the used wild vinegar enzyme liquid are reinforced. Has a beneficial effect compared to garlic.
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