FOOD COMPOSITION USING LACTIC ACID BACTERIA FERMENTED GARLIC AS ACTIVE INGREDIENT

摘要

The present invention relates to a method for producing lactic acid bacteria fermented garlic through a fermentation process using lactic acid bacteria after hot air drying without passing through a black garlic process by using garlic, and to lactic acid bacteria fermented garlic produced through the method. More specifically, the present invention relates to a method for producing a food composition including fermented garlic as an active ingredient using lactic acid bacteria with improved functionality of garlic, wherein the method comprises the steps of: (a) washing and slicing peeled garlic, and drying the same by hot air to remove moisture; (b) separately inoculating Lactobacillus brevis and Lactobacillus plantarum to an MRS culture medium, and performing shaking culturing at 37°C and 120 rpm for 2 days; (c) adjusting moisture by inoculating 30% (w/w) of a lactic acid bacteria culture liquid obtained from step (b) to the dried garlic obtained from step (a); (d) producing a fermented culture liquid to perform fermentation while preventing lactic acid bacteria from being killed by passing through a fermentation process at 37°C for 4 days by adding 1 to 3% of water-containing crystalline glucose; and (e) re-drying the lactic acid bacteria fermented garlic obtained from the previous step by hot air.;COPYRIGHT KIPO 2017