KR100635808B1 - Method of extracting transparent garlic liquid through enzyme treatment - Google Patents

Abstract

The present invention relates to a method of extracting the transparent garlic liquid through the enzyme treatment, to improve the conditions and methods of the garlic extraction process in order to obtain an effective extraction of the garlic and a transparent extract. According to the method of extracting the transparent garlic liquid through the enzyme treatment of the present invention, as a result of examining the extraction aptitude of the fibrous hydrolase, commercially available Econase (CE) and Viscozyme L (L) (Novozymes, France) and Fungamyl (Novo Nordisk, Denmark) optimum temperatures for all three enzymes were around 55 ° C. At the enzyme concentration, the amount of residue after the reaction was high at 0.1% enzyme use for each enzyme, but the change was not large in the enzyme use range from 0.2% to 1.0%, and the enzyme concentration was 0.2%, pH 5.5, reaction temperature 55 As a result of measuring the amount of residue after the enzyme reaction under the condition of ℃ and reaction time 2 hours, the difference according to the enzyme was not clear, but the higher the concentration of the garlic extract as a substrate, the more efficient the enzyme reaction was.

Enzyme, garlic, extract, powder, residue

Description

Method of extracting transparent garlic liquid through enzyme treatment

1 is a flowchart of a method of extracting a transparent garlic liquid through an enzyme treatment according to an embodiment of the present invention.

The present invention relates to a method of extracting the transparent garlic liquid through the enzyme treatment, and more particularly, to improve the elution efficiency and reduce the amount of the extraction residue when the garlic is extracted, the garlic extract that can produce a transparent garlic beverage The present invention relates to a method for extracting a transparent garlic liquid through an enzyme treatment exhibiting a transparent (aka clarification) effect.

The origin of garlic ( Allium sativum L. ) is said to be the region of the coasts of Central Asia and the Mediterranean, and it is a cultivated plant belonging to the genus Liliaceae ( Allium ), which is widely grown in China, India, the United States, and southern Europe. It is produced mainly in Seosan, Uiseong, Danyang, Namhae, Muan and Goheung.

Garlic has a unique flavor and excellent physiological activity, so it has been used as pickles and spices in the food industry, but recently, it is also used as a raw material for functional foods and pharmaceuticals using physiological activities such as garlic's antimicrobial activity, cancer cell growth suppression, and antithrombotic action. It is utilized. Flavor is the most important property in using garlic as a raw material for spices and health foods. For example, in order to be used as a raw material for health functional foods and processed foods, the consumer wants a garlic material that does not have a smell of garlic, and as a spice, it is necessary to maintain the smell of fresh garlic. In order to reduce the peculiar smell of garlic.

Diallyl thiosulfide of garlic not only has the same physiological action as vitamin B1, but is also absorbed quickly by the body and is not affected by intestinal thiaminase. give. Garlic has been used for food and medicine because allicin produced by decomposing allin, a type of sulfur-containing amino acid in garlic, produces garlic's characteristic irritating synthic component and disulfonate (thiosulfonate) group. It has been reported to exhibit pharmacological efficacy by strongly reacting with the SH group and inhibiting intracellular metabolism.

Garlic has a unique flavor and excellent physiological activity. Recently, garlic has been used as a raw material for functional foods and pharmaceuticals using physiological activities such as garlic's antibacterial action, cancer cell growth suppression effect and antithrombotic action. As the function of garlic as a health food is known in Japan, the consumption of garlic processed products such as kimchi is increasing. In addition, the development of products that reduce the smell of garlic is required. have. Accordingly, the present applicant has investigated the change and storage stability of garlic odor components according to the drying method in order to explore the production of low odor garlic raw materials and excellent production of odor reduction effect and low production cost. (Patent Application No. 2002-38390).

Meanwhile, a method of extracting garlic liquid through an enzyme treatment has been disclosed in the past, but in the past, the focus has been on increasing the yield of garlic extract from garlic. That is, the raw garlic was pressed to separate the filtrate and the residue, and the residue was treated with an enzyme. Because of this, although the prior art was effective in increasing the yield of the garlic extract, the result was not transparent, turbid, and there was a problem that a precipitate is formed, resulting in a problem that the commodity value of the garlic extract is lowered.

The present invention has been proposed to solve the problems in the prior art as described above, not only to improve the elution yield during the extraction of garlic, but also to reduce the amount of extraction residue and the garlic extract has a transparent effect garlic It is an object of the present invention to provide a method for extracting the transparent garlic liquid through the enzyme treatment, characterized in that the product value is excellent in the manufacture of beverages.

According to a preferred embodiment of the present invention to achieve the above object,
Peeling garlic;
Grinding the peeled garlic;
Heating by adding the compounded water immediately after grinding;
Extracting garlic after heating;
Concentrating the extracted garlic;
After the concentrated garlic is cooled, commercial fiber hydrolase (Econase C, CE, Viscozyme L, and Fungamyl) is added to the garlic extract concentrate. , enzyme reaction for 2 hours at pH 5.5 and a reaction temperature of 55 ° C., followed by heating to stop the activity of the enzyme; And
Provided is a method for extracting a transparent garlic liquid through an enzyme treatment, characterized in that the step of filtering the enzyme-treated garlic.

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Hereinafter, referring to the accompanying drawings, a method of extracting transparent garlic liquid through enzyme treatment according to an embodiment of the present invention will be described in detail.

In the present invention, a process for extracting a transparent garlic liquid through an enzyme treatment was developed, and garlic was extracted by applying appropriate conditions.

In the present invention, the extraction aptitude of the fibrous hydrolase for effective extraction of garlic was investigated.

First, the garlic preparation process is explained.

Garlic used in the present invention was produced in 2001 in each region directly obtained from local agricultural cooperatives and farms. The garlic purchased was stored in a cold store for 2 months and immediately peeled and used immediately before the experiment. When the peeled garlic was stored within 3 days, the garlic was packed with a polyethylene film and stored in a -40 ° C. freezer. When the fragments were needed, they were chopped to a size of about 20 mesh, and extracted for 3 hours at 120 ° C. in a pressurized extractor and cooled to room temperature for enzyme reaction. Among the enzymes used in the experiments, Ecoasease (CE) and Viscozyme L (L) were from Novozymes, France, and Fungamyl from Novo Nordisk, Denmark. Purchased and used while storing at -20 ℃.

The specific method is described below.

Hereinafter, an enzyme treatment technique for increasing garlic extraction efficiency will be described. First, the optimum processing temperature of an enzyme is demonstrated.

In order to improve the elution yield and reduce the amount of extraction residue, the garlic is extracted, heated, extracted, and concentrated by immediately adding the blended water. After cooling the concentrated garlic, the fiber was treated with an enzyme capable of hydrolyzing the filtrate, and the amount of the filtered residue was dried to determine the weight of the enzyme treatment. In order to determine the optimum processing temperature of the enzyme, the extract of garlic extract of 10 Brix (Brix) was adjusted to pH 5.5 and used as a substrate, and the result of hydrolysis at each temperature was measured as the amount of residue.

Optimum Temperature of Garlic Extract Cellulose Hydrolase (Unit;%) enzyme Temperature (℃) 40 45 50 60 70 Econase CI 4.2 1.6 1.2 1.4 1.6 Biscozyme L 4.8 2.5 2.1 2.3 2.4 Fungal Mill 5.3 3.1 2.8 2.8 2.9  Substrate of enzyme: garlic extract; 10 brix, 10 g, pH 5.5, enzyme concentration; 0.2% and reaction time; 2 hours.

The optimum treatment temperatures for the fibrinase Econase C, Viscozyme L and Funamyl were found to be around 55 ° C as shown in Table 2. . Among the three enzymes, the decomposition rate at the optimum temperature was that of Fungamyl. This result is due to the fact that the general enzymes are considerably higher than those at around 35 ° C., which are enzymes derived from high temperature bacteria or fungi, and the high optimum temperature has favorable conditions for process design in terms of enzyme stability.

The optimum concentration of the enzyme will be described below.

The pH of the garlic extract concentrate (10 Brix) was adjusted to 5.5, and the enzyme concentration was varied to react for 2 hours at 55 ° C., and then heated to stop the activity of the enzyme and filtered to measure the amount of residue (% of the building). Results As shown in Table 3, among fibrinase Econase CE, Viscozyme L and Fungamyl, Fungamyl had the best results. As a result, the amount of residue was large at 0.1% of enzyme use for each enzyme, but the change was not large in the range of enzyme use from 0.2% to 1.0%. Therefore, considering the unit cost of enzymes in production cost, the use of 0.2% of the substrate, which is the minimum range, is appropriate.

Optimum Concentration of Enzyme for Hydrolysis of Garlic Extracts enzyme Concentration (%) 0.1 0.2 0.5 1.0 Econase CI 1.9 1.4 1.2 1.2 Biscozyme L 3.3 2.2 2.0 1.7 Fungal Mill 3.4 2.8 2.7 1.9  Enzyme Substrate: Garlic Extract; 10 brix, pH 5.5, 55 ° C. and 2 hours. % / Dry base

Hereinafter, the enzyme treatment effect according to the concentration of garlic extract.

In order to investigate the economic efficiency according to the concentration of garlic extract during enzyme treatment, the amount of residue after enzyme reaction was measured under the conditions of enzyme concentration 0.2%, pH 5.5, reaction temperature 55 ℃ and reaction time 2 hours. The difference between the enzymes of CE, Viscozyme L and Funamyl was not obvious, but the higher the concentration of the garlic extract, the better the enzyme reaction. . However, the higher the concentration of garlic extract, the less time is required for the process and the amount of wastewater to be treated. However, the concentration of garlic extract requires more concentration.

Hydrolysis Effect of Garlic Concentration in Enzyme Reaction enzyme Brix   2 5 10 15 Econase Sea 2.1 1.4 1.2 1.5 Biscozyme L 2.2 1.8 1.6 1.7 Fungal Mill 2.3 1.8 1.7 1.6 Enzyme Substrate: Garlic Extract; Enzyme 0.2%, pH 5.5, 55 ° C and 2 hours.

As described above, in the present invention, as shown in Figure 1 in order to improve the elution yield and reduce the amount of the extraction residue when extracting garlic (1), first peeling garlic (S5) and grinding the peeled garlic (S10), Immediately after crushing and heating (S12), after heating the garlic is extracted (S14), and then again the process of concentrating the extracted garlic (S15). After cooling the concentrated garlic is treated with a commercial fiber hydrolase (S16). In the enzyme treatment step (S16), the enzyme is reacted to the garlic extract concentrate and heated to stop the activity of the enzyme, after which the enzyme-treated garlic is filtered (S18), packaged and shipped. Afterwards, if necessary, a powdering process (S22) may be added.

The optimum treatment temperatures of the fibrous hydrolase Econase CI and Viscozyme L and Funamyl used in the present invention were about 55 ° C.

In addition, the amount of residue was large in the amount of enzyme used at 0.1% for each enzyme, but the change was not large in the amount of enzyme used in the range of 0.2% to 1.0%.

In addition, as a result of measuring the amount of residue after the enzyme reaction under the conditions of enzyme concentration 0.2%, pH 5.5, reaction temperature 55 ℃, reaction time 2 hours, the difference according to the enzyme was not obvious, but the higher the concentration of the garlic extract as a substrate The efficiency of the enzyme reaction is increased.

Transparent Effect of Hydrolysis Treatment on Optimum Enzyme Reaction enzyme Turbidity  Brix   Before treatment After treatment   Before treatment After treatment Econase Sea 96 3.1 10 0.7 Biscozyme L 96 2.9 10 0.9 Fungal Mill 96 3.6 10 1.0 Enzyme Substrate: Garlic Extract 10 Brix; Enzyme 0.2%, pH 5.5, 55 ° C, and 4 hours.

As described in detail above, according to the method of extracting the transparent garlic liquid through the enzyme treatment according to the present invention, by supplementing the disadvantages of the garlic extract with a lot of conventional residues, there is no residue and can extract garlic liquid having a transparent effect garlic preparation The conventional method has an effect of extracting garlic liquid having excellent commodity value, which can produce a transparent garlic drink, whereas turbidity or sediment is produced.

On the other hand, the present invention is not limited only to the above-described embodiments and can be carried out by modifications and variations within the scope not departing from the gist of the present invention, the technical idea to which such modifications and variations are also applied to the claims Must see

Claims (5)

delete delete delete delete Peeling garlic; Grinding the peeled garlic; Heating by adding the compounded water immediately after grinding; Extracting garlic after heating; Concentrating the extracted garlic; After the concentrated garlic is cooled, commercial fiber hydrolase (Econase C, CE, Viscozyme L, and Fungamyl) is added to the garlic extract concentrate. , enzyme reaction for 2 hours at pH 5.5 and a reaction temperature of 55 ° C., followed by heating to stop the activity of the enzyme; And Transparent garlic solution extraction method through the enzyme treatment, characterized in that consisting of filtering the enzyme-treated garlic.

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