Title:
METHOD FOR PRODUCING BLACK GARLIC FERMENTED AND MATURED USING ENZYME
Document Type and Number:
WIPO Patent Application WO/2010/085009
Kind Code:
A1
Abstract:
The present invention relates to a method for producing black garlic which has been matured by the fermentation of raw garlic using a natural enzyme. In the present invention, the content of active components is far greater than in black garlic of the prior art because the garlic is fermented and matured using a natural enzyme derived from a natural fruit such as Prunus mume, and uniformity of the product is ensured and the yield is high due to uniform maturation using a dry-heat wet method instead of a hot-blast wet method, and also the processing time is reduced and productivity is substantially increased due to optimal fermentation conditions using the enzyme.
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Inventors:
YOON SEUK JOO (KR)
Application Number:
PCT/KR2009/000357
Publication Date:
July 29, 2010
Filing Date:
January 23, 2009
Export Citation:
Assignee:
BOMUN PHARMACY & FOOD CO LTD (KR)
YOON SEUK JOO (KR)
YOON SEUK JOO (KR)
International Classes:
A23L27/24; A23B7/10; A23L27/10
Foreign References:
| KR20080082896A | 2008-09-12 | |||
| KR100738427B1 | 2007-07-11 | |||
| JP3203499B2 | 2001-08-27 |
Other References:
LEE, MIN-JI ET AL.: "Changes in Microorganisms, Enzyme Activities and Taste Components of Kochujang Added with Maesil Extract during Fermentation", JOURNAL OF FOOD SCIENCE AND NUTRITION, vol. 12, no. 1, 2007, pages 51 - 57
Attorney, Agent or Firm:
YOU, Byung-Sun et al. (KR)
유병선 (KR)
유병선 (KR)
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