INDUSTRIAL-EDUCATIONAL COOPERATION FOUNDATION OF KYUNGWOON UNIVERSITY
发明人:
LEE, Seon-Ha,이선하,MUN, Seon Ho,문선호
申请号：
KRKR2011/004731
公开号：
WO2012/002714A2
申请日:
2011.06.29
申请国别(地区):
WO
年份:
2012
代理人:
摘要：
The present invention relates to black garlic having an increased polyphenol and S-allylcysteine content, and to a method for preparing same. More particularly, the present invention relates to black garlic having an increased polyphenol and S-allylcysteine content and to a method for preparing same, wherein black garlic is prepared in a traditional pot for fermentation, wherein the traditional pot has a protruding middle portion for uniform heat transfer during fermentation and is glazed with natural enamel produced by mixing pine lye and mud and fermenting the mixture, wherein the traditional pot has a sealed water tank for maintaining humidity to ferment garlic without the need for supplying water from an external source. Accordingly, the S-allylcysteine and polyphenol components of the black garlic of the present invention are increased, said components having a superior antioxidant function and biological activity, even without using additives. According to the present invention, a traditional pot for fermentation is used as a garlic fermentation pot so as to not only increase the content of polyphenols and S-allylcysteine, which have a superior antioxidant function and biological activity, without sacrificing the unique active ingredients of garlic by simply applying heat and without the use of additives, but to also keep foods fresh and increase flavor by means of the far infrared radiation emitted by the pot. In addition, the structural characteristics of the traditional pot for fermentation enable the pot to maintain the humidity thereof at a predetermined level during the preparation of black garlic without any special management.La présente invention concerne un ail noir ayant une teneur accrue en polyphénols et en alliine, et son procédé de préparation. Plus précisément, la présente invention concerne un ail noir ayant une teneur accrue en polyphénols et en alliine et son procédé de préparation, lail noir étant préparé dans un pot de fermentation traditi
