KR102597347B1 - Grounded garlic for long-term storage and preparing method therefor - Google Patents

Abstract

The present invention relates to minced garlic that can be stored for a long time and a method for producing the same, wherein the minced garlic includes (S10) a peeled garlic manufacturing step of removing and washing the skin and stem of the garlic; (S20) a immersion step of immersing the peeled garlic from the peeled garlic manufacturing step (S10) in a 3% citric acid solution for 50 to 70 minutes; (S30) a heat treatment step of removing the citric acid solution from the peeled garlic of the (S20) immersion step and heat treatment in hot water at 93 to 97° C. for 43 to 47 seconds; (S40) A cooling step of cooling the peeled garlic from the heat treatment step (S30) to a temperature of 10° C. or lower and removing moisture; (S50) Minced garlic manufacturing step of crushing the peeled garlic of the (S40) cooling step to produce minced garlic: and (S60) Refrigerated storage step of packaging and refrigerating the minced garlic of the (S50) minced garlic manufacturing step: It is characterized by consisting of. The minced garlic according to the present invention can be stored for a long period of time while maintaining the garlic's unique aroma, taste, and color.

Description

Minced garlic capable of long-term storage and method for manufacturing the same {GROUNDED GARLIC FOR LONG-TERM STORAGE AND PREPARING METHOD THEREFOR}

The present invention relates to minced garlic that maintains its unique aroma, taste, and color for a long period of time when refrigerated, and a method for producing the same.

Garlic (Allium sativum L.) is a perennial vegetable that belongs to the Liliaceae plant taxonomically along with green onions, onions, chives, and wild chives, and is one of mankind's first cultivated plants that has been cultivated for over 5,000 years. Originating from Central Asia, it spread to the Mediterranean coast and has been used for a long time.

Garlic is a spice and seasoning that has been an essential food in our diet since ancient times due to its unique aroma and taste. In addition, garlic is a food that is closely used in our daily lives as it has been reported to have various physiologically active functions on the human body, such as anti-cancer, antibacterial, antihypertensive, and anti-inflammatory.

Recently, with rapid changes in life and the increase in the number of dual-income families, foods prepared at home and made at home are rapidly becoming commercialized, and the market for these products is gradually growing. Among the many products using garlic, a variety of products are available on the market, from powdered garlic to liquid extracted from only the essential oils of garlic, but the most suitable for Koreans' taste is still minced raw garlic, which gives the strongest flavor and freshest taste. It is the most marketable among processed products.

However, minced garlic is used because it is not possible to store it for a long period of time as it undergoes a softening phenomenon that causes the garlic to lose its own characteristics, such as discoloration such as blue, green, or browning, and the garlic's unique spicy taste and irritating odor gradually disappear over time. There is something inconvenient.

To solve this problem, Korean Patent No. 0167540 (announced on December 1, 1998) dried whole garlic in a hot air dryer at 40 to 50℃, peeled it, washed it, and then dehydrated it, and then dried it in boiling water at 85 to 95℃ for 30 to 30℃. After boiling for 90 seconds, quenching in cooling water at 15°C, grinding to a certain size, the ground garlic is aged at a constant temperature of 10 to 30°C for 30 to 180 minutes, and then crushed at a weight ratio of 0.8 to 1.2 per 100 of the crushed garlic. A method of producing long-storable minced garlic is disclosed by adding citric acid in proportion and mixing it homogeneously. In addition, Korean Patent No. 0162166 (registered on August 28, 1998) involves peeling dried whole garlic, cutting it into pieces with a thickness of 3 to 5 mm, boiling it, cooling, drying, and grinding, and then minced garlic. A method of mixing 0.5 to 1.0 citric acid, 0.3 to 0.5 vitamin C, 0.5 to 1.5 grapefruit extract, and 0.5 to 1.5 garlic extract per 100 parts of garlic after aging is disclosed.

In addition, Korean Patent Publication No. 2002-0090195 (published on November 30, 2002) states that 1) garlic is treated in hot water at 90 to 100°C for 30 to 60 seconds and first crushed with a crusher to obtain L-cysteine of 0.5 Percent, L-ascorbic acid 0.3%, Citric acid 0.5%, Potassium sorbate 0.5%, MSG 1% and garlic extract 1 A garlic clove manufacturing process of mixing a solution dissolved in a % weight ratio by adding 10 to 20% of the weight ratio of garlic cloves (minced garlic); 2) a tube injection process of injecting approximately 80% of the capacity of the tube and sealing the garlic cloves manufactured in the process of 1); 3) A method for manufacturing tube-type garlic cloves is disclosed, which is completed by sterilizing the tube garlic cloves manufactured in the process of 2) at 70°C for 30 seconds and rapidly cooling them in cold water.

However, the disclosed technology not only has a complicated process, but also stores minced garlic mixed with other substances such as citric acid, so there is a problem in that the unique aroma and taste of minced garlic cannot be felt, and the mixing of other substances causes There is also the problem of increasing anxiety among consumers.

In addition, products made by freeze-drying and powdering garlic, not minced garlic, are being sold. However, although powdered garlic can maintain the aroma and taste of garlic compared to minced garlic, it cannot achieve the texture of minced garlic, which is difficult for consumers. The situation is being ignored.

Accordingly, the present inventors completed the present invention while making diligent efforts to develop a method that allows minced garlic to be stored for a long period of time without changing its quality and sensory properties even if the minced garlic does not contain foreign substances.

One object of the present invention is to provide a method for producing minced garlic that can be stored for a long period of time.

Another object of the present invention is to provide minced garlic produced by the above production method.

In one aspect, the present invention provides a method for producing minced garlic that can be stored for a long period of time.

In a specific embodiment, the method for producing minced garlic capable of long-term storage of the present invention includes:

(S10) Peeled garlic manufacturing step of removing and washing the skin and stem of garlic;

(S20) a immersion step of immersing the peeled garlic from the peeled garlic manufacturing step (S10) in a 3% citric acid solution for 50 to 70 minutes;

(S30) a heat treatment step of removing the citric acid solution from the peeled garlic of the (S20) immersion step and heat treatment in hot water at 93 to 97° C. for 43 to 47 seconds;

(S40) A cooling step of cooling the peeled garlic from the heat treatment step (S30) to a temperature of 10° C. or lower and removing moisture;

(S50) Minced garlic manufacturing step of producing minced garlic by crushing the peeled garlic from the cooling step (S40): and

(S60) It consists of (S50) a refrigerated storage step of packaging and refrigerating the minced garlic of the minced garlic manufacturing step.

Hereinafter, a method for producing minced garlic capable of long-term storage according to the present invention will be described in detail with reference to FIG. 10.

(S10) Peeled garlic manufacturing steps

The step (S10) is a step of removing and washing the skin and stem of garlic. Removing the skin and stem of garlic can be done by a conventional method. The washing is performed 2 to 5 times in clean water, thereby removing foreign substances from the garlic.

(S20) Immersion step

The step (S20) is a step of immersing the peeled garlic from the peeled garlic manufacturing step (S10) in a 3% citric acid solution for 50 to 70 minutes.

In one specific example, when comparing the case of immersion with different citric acid concentrations or the case of immersion in vitamins other than citric acid, table salt, and a mixture of citric acid, vitamins, and table salt, the case of immersion in a 3% citric acid solution The quality and sensory properties of minced garlic were the best during the storage period.

Therefore, before heat treatment and mincing garlic, it is preferable to immerse peeled garlic in a 3% citric acid solution.

The soaking time is 50 to 70 minutes, preferably 55 to 65 minutes, more preferably 58 to 62 minutes, and most preferably 60 minutes. If the immersion time is less than 50 minutes, there is a problem that the quality of the minced garlic changes during the storage period because the citric acid solution does not sufficiently penetrate the peeled garlic. If the immersion time is more than 70 minutes, the quality of the minced garlic changes in proportion to the immersion time. does not affect

(S30) Heat treatment step

The (S30) step is a step of removing the citric acid solution from the peeled garlic of the (S20) immersion step and heat treatment in hot water at 93 to 97° C. for 43 to 47 seconds.

In one specific example, when the peeled garlic remaining after removing the citric acid solution is immersed in the citric acid solution and heat-treated at different heat treatment temperatures and times, the quality and sensory properties of the minced garlic decrease during the storage period when heat-treated at the above-mentioned temperature and time. It was the best.

Therefore, it is preferable to treat peeled garlic with citric acid and then heat-treat it in hot water at 93 to 97°C for 43 to 47 seconds.

The heat treatment temperature is 93 to 97°C, preferably 94 to 96°C, more preferably 95°C, and the heat treatment time is 43 to 47 seconds, preferably 44 to 46 seconds, more preferably 45 seconds. am. If the heat treatment temperature and time are outside the range, the quality of the minced garlic decreases and the sensory properties decrease significantly during the storage period. In particular, there is a problem of greening and thinning of minced garlic.

(S40) Cooling step

The step (S40) is a step of cooling the peeled garlic from the heat treatment step (S30) to a temperature of 10°C or lower and removing moisture.

The cooling is performed rapidly, preferably for 90 seconds or less, more preferably for 80 seconds or less, even more preferably for 70 seconds or less, in order to minimize the color and sensory changes of peeled garlic due to heat treatment. Within a time of 65 seconds or less, most preferably 60 seconds or less, the internal and surface temperature of the peeled garlic is 10°C or less, preferably 0 to 10°C, more preferably 2 to 6°C, even more preferably 2°C. to 5°C, most preferably 3 to 4°C.

The purpose of removing the water is to prevent the quality of the minced garlic produced by including water, which is an ingredient other than the minced garlic, from being reduced in the subsequent minced garlic manufacturing step.

(S50) Minced garlic manufacturing step

The step (S50) is a step of producing minced garlic by crushing the peeled garlic from the cooling step (S40).

The grinding is to obtain the desired particle size using a grinder such as a blender, and the particle size may be that of minced garlic sold on the market.

(S60) Refrigerated storage step

The step (S60) is a step of packaging and refrigerating the minced garlic of the minced garlic manufacturing step (S50).

The packaging can be done with regular packaging such as a container or plastic bag, and the refrigeration can be done at 10°C or lower.

Meanwhile, a process of selecting foreign substances in the minced garlic before packaging may be additionally included, but is not necessarily limited thereto.

Minced garlic produced by the above-mentioned method has the advantage of being able to be stored for a long period of time without changing (decreasing) the quality and sensory properties of the minced garlic just through the pretreatment process before manufacturing the minced garlic. Moreover, the long-term period is more than 30 days, so manufacturers and consumers can store it for a long period of time without shortening the expiration date due to changes in quality, which has the advantage of stabilizing the price according to the convenience of manufacturers and consumers and changes in production of garlic farmers.

Accordingly, in another aspect, the present invention provides minced garlic that can be stored for a long period of time and is manufactured by the above-described production method.

The minced garlic produced according to the present invention has the effect of being refrigerated for a long period of time without changing the quality, that is, color, shape, or sensory quality, without the need for separate equipment in a simple way. In addition, the minced garlic manufactured according to the present invention can be stored for a long period of time without changes in quality or sensory quality, thereby increasing the convenience of manufacturers and consumers, and is also effective in stabilizing the price of garlic. In addition, the absence of chemical substances helps improve the safety and health of consumers.

Figure 1 is a diagram showing a storage quality test process for minced garlic according to heat treatment conditions according to an embodiment of the present invention.
Figure 2 is a diagram showing the storage quality results of minced garlic according to primary heat treatment conditions according to an embodiment of the present invention.
Figure 3 is a diagram showing the storage quality results of minced garlic according to secondary heat treatment conditions according to an embodiment of the present invention.
Figure 4 is a diagram showing the storage quality test process of minced garlic subjected to heat treatment according to conditions after immersion in citric acid according to an embodiment of the present invention.
Figure 5 is a diagram showing the storage quality results of minced garlic that was refrigerated for 14 days after immersion in citric acid and heat treatment according to conditions according to an embodiment of the present invention.
Figure 6 is a diagram showing the storage quality results of minced garlic that was refrigerated for 30 days after immersion in citric acid and heat treatment according to conditions according to an embodiment of the present invention.
Figure 7 is a diagram showing the storage quality results of minced garlic that was soaked and heat-treated at different citric acid concentrations and then refrigerated for 30 days according to an embodiment of the present invention.
Figure 8 is a diagram showing the storage quality results of minced garlic that was immersed in a solution other than a citric acid solution, heat-treated, and then refrigerated for 30 days according to an embodiment of the present invention.
Figure 9 is a diagram showing the storage quality results of minced garlic that was immersed in a 3% citric acid solution and refrigerated for 30 days at different heat treatment temperatures and times according to an embodiment of the present invention.
Figure 10 is a diagram showing a process diagram of a method for producing minced garlic that can be stored for a long time according to an embodiment of the present invention.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example 1: Investigation of quality and storability of minced garlic according to primary heat treatment conditions

The skin and stem of garlic (Haenam) were removed and washed with clean water. After washing, it was placed in water at 90°C, 95°C, and 100°C and heat treated for 5 to 20 minutes. Afterwards, it was cooled in running water at 4°C for 1 minute, the moisture was removed, homogenized with a blender, divided into 60g portions, and stored in the refrigerator (5°C) for 6 days (see Figure 1). Here, the control is minced garlic homogenized in a blender without heat treatment.

As a result, as can be seen in Figure 2, when heat treated under the above conditions, the shape of the garlic became diluted and the quality of the garlic was poor.

Example 2: Investigation of quality and storability of minced garlic according to secondary heat treatment conditions

The heat treatment conditions of Example 1 were such that the quality of the minced garlic was not good, so the experiment was conducted in the same manner as Example 1, but the heat treatment conditions were 90 to 100°C and 10 to 120 sec (see Figure 1).

As a result, as can be seen in Figure 3, unlike Example 1, the thinning phenomenon of the minced garlic did not occur. However, as the storage period lengthened, rusting occurred, making minced garlic unsuitable for long-term storage.

Example 3: Investigation of the quality and storability of minced garlic according to citric acid immersion conditions before heat treatment

3-1. Investigation of quality stability of minced garlic according to heat treatment process after immersion in 1% citric acid

The skin and stem of garlic (Haenam) were removed and washed with clean water. After washing, it was immersed in water containing 1% citric acid for 1 hour, then placed in water at 85°C, 90°C, and 95°C and heat treated for 30 or 40 seconds. Afterwards, it was cooled in running water at 4°C for 1 minute, the moisture was removed, homogenized with a blender, divided into 60g portions, and stored in the refrigerator (5°C) for 14 and 30 days (see Figure 4). Here, the control is minced garlic that was soaked in citric acid but not heat-treated, and minced garlic that was homogenized in a blender without heat treatment.

As a result, as can be seen in Figure 5, when treated with citric acid and heat treated under the above conditions, the phenomenon of the garlic becoming thin and rusting did not occur after refrigerated storage for 14 days, and there was no overall problem after refrigerated storage for 30 days. However, when the heat treatment conditions were 90°C and 30 seconds, the color of the minced garlic was equivalent to that of the first product.

3-2. Investigation of quality stability of minced garlic according to citric acid concentration

The experiment was conducted in the same manner as in Example 3-1, except that the concentration of citric acid was 1 to 5% and the heat treatment conditions were 90°C and 30 seconds as determined in 3-1.

As a result, as can be seen in Tables 1 and 2 and Figure 7, when immersed in a 3% citric acid solution for 1 hour and then heat treated at 90°C for 30 seconds, there was almost no change in color (Table 1), and excellent sensory evaluation ( The storage quality of the minced garlic was excellent, as shown in Table 2) (Figure 7).

Example 4: Investigation of the quality and storability of minced garlic according to soaking liquid conditions

Same as Example 3-1, but instead of soaking in 1% citric acid, garlic was soaked in 3% citric acid, 3% table salt, 3% vitamin C, and a combination thereof (3% citric acid, 3% table salt, and 3% vitamin C). It was immersed, and the experiment was conducted under heat treatment conditions of 90°C and 30 seconds.

As a result, as can be seen in Tables 3 and 4 and Figure 8, the pH, acidity, moisture content, and viscosity of the minced garlic refrigerated for 30 days all showed similar results (not shown), but the color In (Table 3) and sensory evaluation (Table 4), the case immersed in 3% citric acid was the best (Figure 8).

Example 5: Final establishment of long-term storage conditions of minced garlic

The experiment was conducted in the same manner as in Example 4, except that in the case of peeled garlic immersed in a 3% citric acid solution, the heat treatment conditions were 90°C for 30 seconds and 95°C for 40 seconds.

As a result, as can be seen in Tables 5 and 6 and Figure 9, the pH, acidity, moisture content, and viscosity of the minced garlic refrigerated for 30 days all showed similar results (not shown), but the color In (Table 5) and sensory evaluation (Table 6), the case where immersion in 3% citric acid and heat treatment at 95°C for 40 seconds was the best (FIG. 9).

From the above results, the peeled garlic was immersed in water containing 3% citric acid for 1 hour, then heated at 95°C for 45 seconds, cooled, and crushed, while maintaining the quality of the minced garlic without changes in shape, color, and sensory properties. It was confirmed that it can be refrigerated for a long period of time.

Claims (5)

(S10) Peeled garlic manufacturing step of removing and washing the skin and stem of garlic;
(S20) a immersion step of immersing the peeled garlic from the peeled garlic manufacturing step (S10) in a 3% citric acid solution for 50 to 70 minutes;
(S30) a heat treatment step of removing the citric acid solution from the peeled garlic of the (S20) immersion step and heat treatment in hot water at 93 to 97° C. for 43 to 47 seconds;
(S40) A cooling step of cooling the peeled garlic from the heat treatment step (S30) to a temperature of 10° C. or lower and removing moisture;
(S50) Minced garlic manufacturing step of producing minced garlic by crushing the peeled garlic from the cooling step (S40): and
(S60) A method for producing minced garlic that can be stored for a long time, consisting of (S50) a refrigerated storage step of packaging and refrigerating the minced garlic of the minced garlic manufacturing step. The method of claim 1, wherein in the step (S20), the peeled garlic of the peeled garlic manufacturing step (S10) is immersed in a 3% citric acid solution for 60 minutes. The method of claim 1, wherein in the (S30) step, the citric acid solution is removed from the peeled garlic in the (S20) immersion step and heat-treated in hot water at 95° C. for 45 seconds. Manufacturing minced garlic that can be stored for a long time. method. The method of claim 1, wherein the cooling in step (S40) ensures that the internal and surface temperatures of the peeled garlic reach 0 to 10°C within 90 seconds or less. Minced garlic that can be stored for a long time manufactured by the manufacturing method of any one of claims 1 to 4.