JP2021108652A - 片ニンニクを原物とする新規な黒ニンニクエキス及びその製造方法 - Google Patents
片ニンニクを原物とする新規な黒ニンニクエキス及びその製造方法 Download PDFInfo
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Abstract
Description
6片の生ニンニク11kgを準備して根の部分を切削して、白い丸ごとのニンニクを分離用円筒形分離器に投入して片ニンニクに分離して洗浄し、10kgの分離された片ニンニクを得た。前記で洗浄された片ニンニク全体をステンレススチール蒸熟機に投入して液化酵素の最適活性温度80℃以下、最も好ましくは75℃から95%以上の飽和水蒸気状態で少なくとも2週間、最も好ましくは15日間加水分解(autolysis)して発酵熟成させた。
本発明に係るニンニクの最適発酵/熟成条件(温度、湿度)及び時間選定のため、次の表1のような実験計画を樹立して実験した。実験結果は、[表2]のとおりである。
本発明の実施例により製造された黒ニンニクエキス製品は、他社K社とN社の一般的な市販黒ニンニクエキスの製品と比較した。官能検査パネルの全数は10人(男女各5人)に無作為に選定して官能検査を行った。検査は、5点尺度法を使用して、1点:最も悪い、2点:悪い、3点:まあまあだね、4点:いいね、5点:非常に良い、その平均値を表記した(表3)。
本発明者らは6片の生ニンニク(丸ごとのニンニク)原物11kgを準備して、前記片ニンニク原物を出発物質とした実施例2と同じ条件と手続き、プロセスを介して(実施例4)最終的に黒ニンニクエキス約3.1kg(65 Brix)を得た。最終的な発酵/熟成過程を経て転換された還元糖の含有量(%)、S-allyl-cysteineの含有量(μg/g)及びエキスの粘度(cp)は、下記の[表4]と同じだった。
Claims (2)
- 丸ごとのニンニクを片ニンニクに分離して分離して洗浄する段階(a)と、前記の段階で得られた洗浄された片ニンニクを原物で湿度90%〜100%飽和状態と液化酵素作用温度以下の75〜80℃の中高温条件で15日間発酵熟成させる段階(b)と、前記の段階で得られた発酵熟成物を1次搾汁してエキスを得る段階(c)と、前記の段階で搾汁し、残りの原料を加水して80〜90℃/90〜100%飽和状態で3日間さらに発酵熟成させ、2次搾汁して得られた2次搾汁エキスを1次搾汁エキスと混合する段階(d)と、前記の段階で得られた混合搾汁エキスを100℃で加熱濃縮して酵素を不活性化させる段階を含む順次実行することを特徴とする黒ニンニクエキスの製造方法。
- 請求項1に記載の方法により製造されたことを特徴とする高粘度の赤褐色黒ニンニクエキス。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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KR1020190177879A KR102303640B1 (ko) | 2019-12-30 | 2019-12-30 | 쪽마늘을 원물로 하는 신규한 흑마늘 엑기스 및 그 제조방법 |
KR10-2019-0177879 | 2019-12-30 |
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JP2021108652A true JP2021108652A (ja) | 2021-08-02 |
JP7096875B2 JP7096875B2 (ja) | 2022-07-06 |
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US (1) | US11807885B2 (ja) |
EP (1) | EP3845075A1 (ja) |
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US20210198705A1 (en) | 2021-07-01 |
US11807885B2 (en) | 2023-11-07 |
CN113115925A (zh) | 2021-07-16 |
EP3845075A1 (en) | 2021-07-07 |
JP7096875B2 (ja) | 2022-07-06 |
KR20210085144A (ko) | 2021-07-08 |
KR102303640B1 (ko) | 2021-09-17 |
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