Garlic-Fermented Composition via Two-Step Microbial Processing
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Solution Overview
Problem
Conventional garlic processing methods, such as heating, can destroy valuable components like flavonoids and enzymes, leading to a loss of bioactive properties and an unpalatable flavor, making it difficult to consume garlic effectively for health benefits while minimizing side effects.
Innovation Solution
A non-heating fermentation method using a Bacillus subtilis subsp. subtilis fermentation strain, which involves two fermentation steps with garlic, water, and a carbon source, to enhance bioactive components and eliminate the garlic smell and taste, resulting in a garlic-fermented composition that is easy to digest and absorb.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If heating method is used to process garlic, then sterilization effect is improved and manufacturing time is reduced, but valuable components (flavonoids, enzymes, vitamins, minerals, amino acids) are destroyed and allicin is eliminated
Solution Approach 1:
The patent changes the processing parameter from thermal treatment to fermentation treatment. Instead of applying heat to sterilize and preserve garlic, the invention uses controlled fermentation with specific microorganisms (Lactobacillus, Bifidobacterium, Saccharomyces) at temperatures between 20-40°C for 3-15 days. This parameter change allows sterilization and preservation while simultaneously generating new bioactive components through fermentation, thus resolving the contradiction between manufacturing efficiency and component preservation.
Solution Approach 2:
The patent replaces the thermal processing system with a biological fermentation system. Instead of using heat (thermal energy) to achieve sterilization and preservation, the invention employs microbial metabolism and enzymatic reactions. This substitution enables the preservation of heat-sensitive compounds like flavonoids and enzymes while still achieving the desired sterilization effect through competitive microbial growth and acid production during fermentation.
2Reliability
If heating method is used to process garlic, then sterilization effect is improved, but allicin and flavor components are eliminated causing loss of pharmacological properties
Solution Approach 1:
The patent changes the sterilization mechanism from thermal sterilization to biological sterilization through fermentation. By controlling fermentation parameters (microbial strain selection, temperature 20-40°C, time 3-15 days, pH, oxygen levels), the system achieves reliable sterilization while preserving and even enhancing pharmacological components. The fermentation process produces organic acids and bacteriocins that provide sterilization without destroying heat-sensitive bioactive compounds.
Solution Approach 2:
The patent substitutes thermal sterilization with biological sterilization using lactic acid bacteria, bifidobacteria, and yeast. These microorganisms produce organic acids (lactic acid, acetic acid) and other antimicrobial substances during fermentation that effectively sterilize the garlic product without requiring heat treatment. This substitution preserves allicin, flavonoids, enzymes, and other pharmacologically active components while achieving the desired sterilization effect.
3Object-generated harmful factors
If conventional garlic processing is used, then garlic smell and hot taste remain, but this makes it difficult to consume and causes side effects when eaten in excess
Solution Approach 1:
The patent extracts and transforms the problematic sulfur-containing compounds responsible for garlic smell and hot taste through fermentation. The microbial metabolism during fermentation converts these compounds into different substances with milder or no odor. Simultaneously, the fermentation process generates new flavor compounds that mask or replace the unpleasant garlic taste, making the final product more palatable and easier to consume without causing digestive discomfort or side effects.
Solution Approach 2:
The patent changes the chemical composition parameters of garlic through controlled fermentation. By adjusting fermentation conditions (microbial strains, temperature, time, pH, substrate composition), the system transforms the chemical profile of garlic, reducing sulfur compound concentrations that cause strong smell and hot taste while generating new flavor compounds. This parameter transformation maintains the health benefits of garlic while improving sensory properties and consumability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a garlic-fermented composition that improves blood flow, reduces blood pressure, inhibits thrombus creation, aids in weight loss, and enhances overall health without side effects, providing quick absorption and long-term benefits without the need for preservatives.
Implementation Method 1
a first fermentation step wherein a garlic, water and a fermentation strain are mixed and fermented, thus decomposing and transforming the sugar and protein of the garlic
Implementation Method 2
a second fermentation step wherein a fermentation is carried out in such a way to add a carbon source to a filtrate obtained by separating the fermented mixture into a solid and a liquid, thus eliminating ammonia of the filtrate, and the additionally supplied carbon source is decomposed and transformed
Data Source
AI summary
The present invention relates to a method for preparing a garlic-fermented composition and a garlic-fermented composition prepared by the method, and the purpose of the present invention is to provide a garlic-fermented composition which is easy to take, has no side effect, and improves excellent pharmacological and physiological efficacies of garlic. To achieve this, the method for preparing a garlic-fermented composition according to an aspect of the present invention, comprises: a first fermentation step of mixing garlic, water, and a ferment strain, followed by fermentation, thereby decomposing and converting sugars and proteins of the garlic; and a second fermentation step of additionally supplying a carbon source to a filtrate obtained through solid-liquid separation of the fermented product, followed by fermentation, thereby removing ammonia of the filtrate and decomposing and converting the additionally supplied carbon source.