JP6226035B2 - Method for producing black garlic powder for health functional food using alpha and drying at low temperature - Google Patents

Description

The present invention relates to a method for producing black garlic powder for health functional foods that uses α-ized and dried at low temperature. More specifically, the present invention relates to black garlic that has been fermented and matured in a cypress box with mugwort at low temperature. reduction and by drying, the total sugar content of the black garlic increased, alpha at low temperatures to remove the adhesion and hygroscopicity garlic has to purify the strong smell of garlic to maximize the edible convenience And a method for producing black garlic powder for health functional foods using drying .

  Garlic has long been used not only as a foodstuff but also as a medicinal material, and the various ingredients and effects of garlic have been proven in various fields such as food and medicine. And other anticancer effects, immune enhancement effects, and antioxidant effects. In particular, intake of garlic is known to improve various risk factors related to cardiovascular diseases, such as hypertension, hypercholesterolemia, increased platelet aggregation, and increased blood coagulation. Recently, as the occurrence frequency of cardiovascular diseases dramatically increases, it has attracted attention as a functional food for preventing these diseases.

  Allicin, the active ingredient of garlic, is produced by allinase when garlic tissue is destroyed by the volatile scent component unique to garlic, producing allyl disulfide, an essential oil component with a distinctive odor, It is decomposed into volatile components such as sulfide, dithiin, and ajoene and water-soluble sulfur compounds such as S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC). The main component that shows most physiological activity is the organic sulfur compound that garlic contains, and the content of sulfur compound in garlic is 1.1-3.5%, about four times that of onions and broccoli. So, about 90% of the garlic effect efforts are centered on sulfur compounds.

  Allicin also has a powerful antibacterial and antibacterial effect, killing food-borne toxic bacteria and killing Helicobacter pylori causing stomach ulcers, lowering cholesterol levels, promoting digestion, increasing immunity, and allicin is a vitamin If it binds to B1, it will change to alythiamine and help to recover from fatigue and increase energy.

  However, such volatile sulfur compounds known as bioactive substances of garlic are difficult to ingest by forming a spicy smell and taste with strong irritation, which is a limiting factor in using garlic as a food ingredient. Working as.

  In order to prevent such drawbacks, recently, various dietary supplements using aged garlic (black garlic) from which the unique and stimulating taste and aroma of garlic have been removed have been developed.

  Traditionally, as a way to make garlic easy to ingest, the method of removing the stimulating odor by using the cooking method of baking and stewing has been used, and the whole garlic is kept at a high humidity in a high temperature storage state. When aging over a specified period of time, the garlic ingredients and enzymes cause a drought reaction, and the inside of the garlic has a dark brown color, increasing the sweetness and reducing the pungent taste, while reducing the aroma and viscosity. The one that changes its texture when it becomes higher is called “black garlic”. In black garlic, the sugar component and amino acid of garlic cause a non-enzymatic depletion reaction to produce melanoidin, the volatile substances are almost disappeared, total phenol and flavonoids increase, and water-soluble component S-allylcysteine (SAC), S-allyl mercaptocysteine (SAMC), etc. are produced and are known to have higher antioxidant, anticancer, cholesterol lowering, cancer cell growth inhibition and heart disease prevention effects than raw garlic. In particular, S-allyl cysteine (SAC), which is a typical water-soluble sulfur compound of black garlic, may have functionality such as anti-oxidation, inhibition of cancer cell growth, improvement of cognitive function, and liver protection. It has been reported.

  However, black garlic is most often commercialized to be eaten as a whole garlic or stripped garlic type that maintains the unique shape of garlic, and such black garlic is stored and distributed for long periods of time. Is not only difficult, but also has a garlic-specific shape as it is, so that it has a psychological refusal feeling and has low food convenience and high palatability. For this reason, black garlic extract has been put on the market for easier storage and ingestion, but it is also not popular because it is not easy to take anywhere. There is a disadvantage that it is not used as a food, and the marketability is not completely generated. In order to compensate for this, attempts have been made to process the powder.

  The peeled garlic is dipped in ultra-low temperature liquid nitrogen below 170 ° C and rapidly frozen, and then the frozen garlic is crushed to a predetermined size and vacuum dried as needed. A lyophilized garlic powder produced in the same manner, which has the same effect as raw garlic and can be stored for a long period of time, and is also easy to use. Reference 1).

  In addition, it relates to the setting of pretreatment conditions in which the content of allin, which is an indicator substance of freeze-dried garlic powder, is maintained at a high level. Freezing in which a high concentration of allin is maintained by the addition of steam treatment or citric acid A dry garlic powder and a method for producing the same have been proposed (for example, see Patent Document 2 below).

  However, the freeze-drying of garlic proposed by the conventional production method as described above uses black garlic having a high moisture adhesion because of the high proportion of starch and carbohydrate. For this reason, there is a problem that the moisture inside the tissue does not escape to the outside, so that drying is not performed at the source, and as a result, a volatile component of garlic remains and an unpleasant odor remains.

Korean Published Patent No. 10-1992-0025493 Korean Registered Patent No. 10-1495569

The present invention has been devised to solve the above-described problems of the prior art, and the object of the present invention is to lower the temperature of black garlic that has been fermented and matured in a cypress box together with mugwort. by performing the α and drying, the total sugar content of the black garlic increases, at low temperatures to remove the adhesion and hygroscopicity garlic has to purify the strong smell of garlic to maximize the edible convenience α An object of the present invention is to provide a method for producing black garlic powder for health functional foods using soaking and drying .

In order to achieve the above-described object of the present invention, a method for producing black garlic powder for health functional foods using α-ization and drying at low temperature according to an embodiment of the present invention includes black garlic in a drier. A primary drying step of bringing the amount of water to 37% to 43%, a step of pulverizing the primary dried black garlic and transferring it to a cooler, and then cooling to 47 ° C to 53 ° C or less, and the cooling A primary α-izing step in which black garlic is gelatinized at a temperature of 77 to 83 ° C. for 1 to 3 hours and dried at a temperature of 57 to 63 ° C., and the primary α-ized black garlic is crushed to 77 A secondary α-izing step for gelatinizing at a temperature of ˜83 ° C. for 1 to 3 hours and drying at a temperature of 57-63 ° C. Obtained by the secondary drying step of 5% and the secondary drying step. And leaving the ground black garlic powder after quality inspection.

  Here, the black garlic is preferably obtained by putting it in a cypress box together with mugwort and fermenting and aging for 27 to 33 days.

  The primary dried black garlic is preferably pulverized to a size of 5 to 7 mm.

  Furthermore, it is preferable that the primary garlic garlic is pulverized to a size of 2 to 4 mm.

  Furthermore, it is preferable that the secondary garlic black garlic is pulverized to a size of 0.5 to 1.5 mm.

  In order to achieve the above-described object of the present invention, a black garlic powder tablet and capsule for health functional food according to an embodiment of the present invention is manufactured by the above-described method.

According to the method for producing black garlic powder for health functional foods using α-ization and drying at low temperature according to the present invention , the α-ization and drying method at low temperature without using the freeze-drying method used in the basic method Black garlic powder can be more easily produced using the sucrose, and the sweetness and beneficial efficacy peculiar to black garlic can be improved and the effect of being very useful industrially as a functional food can be obtained.

It is a schematic diagram which shows the manufacturing method of the black garlic powder for health functional foods which used alpha-ization and drying of the low temperature of this invention by one Embodiment of this invention.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the following examples are merely illustrated to help understanding of the present invention, and can be modified in various other forms, and the scope of the present invention is limited to the following examples. There is no.

<Example 1: Production of black garlic powder>
The black garlic powder of the present invention was produced using the following method.

  First of all, put a mugwort excellent in immunity and bactericidal effect in a cypress box and fermented and aged for 27 to 33 days. Put 1 grade black garlic in a dryer to bring the water content to 37% to 43%. It was made to dry.

  Here, the mugwort is placed in a cypress box so that the scent of mugwort is infused into the garlic to neutralize the smell of garlic, killing bacteria and bacteria on the surface of the garlic, and sterilizing, antibacterial and deodorizing. To remove the unique smell of garlic.

  The primary dried black garlic is pulverized to a size of 5 to 7 mm, transferred to a cooler, cooled to 47 ° C. to 53 ° C. or lower, and then subjected to a primary alpha low temperature drying process.

  The cooled black garlic is preferably gelatinized at a temperature of 77 to 83 ° C. over 1 to 3 hours and dried at a temperature of 57 to 63 ° C.

  Black garlic that has undergone the primary α-ized low-temperature drying process is pulverized to a size of 2 to 4 mm, gelatinized at a temperature of 77 to 83 ° C. over 1 to 3 hours, and dried at a temperature of 57 to 63 ° C. 2 Next, a pre-gelatinized low temperature drying process is performed.

  It is preferable that the black garlic that has been subjected to the secondary α-low temperature drying is pulverized to a size of 0.5 to 1.5 mm and secondarily dried so that the water content becomes 1 to 5%.

  The ground black garlic powder obtained in the secondary drying step is quality-inspected and then delivered.

<Example 2: Production of tablets and capsules using black garlic powder>
In the same manner as in Example 1, tablets and capsules are produced using black garlic powder.

<Comparative example: Production of black garlic powder>
A flaky frozen garlic obtained by immersing black garlic in liquid nitrogen below 170 ° C. for 1 minute was crushed by applying a slight impact, and then put into a freeze dryer and vacuum dried to obtain dried garlic. obtain. The dried garlic thus obtained is pulverized to obtain freeze-dried black garlic powder.

<Experimental example: Sensory test>
Sensory test results of particles, aroma, taste and overall preference of the powders of the examples of the black garlic powder using α-ized and dried at low temperature and the comparative example of black garlic powder using freeze-drying Compared. The sensory test includes 10 sensory inspectors trained to become familiar with the sensory test for food, and five general adult men and women who are recognized as having no problems with olfaction without smoking or having a cold. A total of 20 test teams scored each item using a five-point scoring system (5 points: very good, 4 points: good: appropriate, 2 points: normal, 1 point: bad) The results are shown in Table 1 below, using a method of averaging the score results to obtain a sensory test result. Statistical significance tests for test results were performed using analysis of variance.

As shown in Table 1 above, it was confirmed that the experimental example was most excellent in all the functionalities. More specifically, in the case of black garlic powder using freeze-drying as a comparative example, the spicy scent and taste of garlic were not felt so much, and the particles were evaluated to be relatively soft. On the other hand, in the case of black garlic powder using α-ized and dried at a low temperature of the present invention, while the savory taste and scent peculiar to black garlic is felt, the sweetness peculiar to black garlic is felt and the burden of black garlic Since the spicy taste and bitter taste of the taste are not felt so much, it was confirmed that the taste and fragrance are very excellent in sensuality.

Claims (5)

In a method for producing black garlic powder using a pregelatinization and drying at a low temperature, a primary drying step in which black garlic is placed in a drier so that the water content is 37% to 43%, and the primary dried black garlic After pulverizing and transferring to a cooler, the step of cooling to 47 ° C. to 53 ° C. or lower and the cooled black garlic to gelatinize at a temperature of 77 to 83 ° C. over 1 to 3 hours, 57 to 63 ° C. Primary α-izing step for drying at a temperature of 5 ° C., the primary α-ized black garlic being crushed and gelatinized at a temperature of 77 to 83 ° C. for 1 to 3 hours, and dried at a temperature of 57 to 63 ° C. A secondary α-izing step, a secondary drying step for pulverizing the secondary α-black garlic to make the water content 1 to 5%, and a pulverized black garlic obtained in the secondary drying step And a step of issuing the powder after quality inspection. The manufacturing method of the black garlic powder for health functional foods which used gelatinization and drying at the low temperature to make. The black garlic, for health functional foods with α and drying at low temperature according to claim 1, characterized in that obtained by 27-33 days fermented aged put together mugwort in cypress box Method for producing black garlic powder. The primary dried black garlic, production of functional health food black garlic powder with α and drying at low temperature according to claim 1, characterized in that it is comminuted to a size of 5~7mm Method. [2] The black garlic powder for health functional food using alpha and dry at a low temperature according to claim 1, wherein the primary alpha garlic black garlic is pulverized to a size of 2 to 4 mm. Manufacturing method. The health functional food using low temperature pre-gelatinization and drying according to claim 1, wherein the secondary pre-gelatinized black garlic is pulverized to a size of 0.5 to 1.5 mm. Of black garlic powder for use.