KR100673050B1 - A composition for preventing browning of ground garlic - Google Patents
A composition for preventing browning of ground garlic Download PDFInfo
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- KR100673050B1 KR100673050B1 KR1020050000470A KR20050000470A KR100673050B1 KR 100673050 B1 KR100673050 B1 KR 100673050B1 KR 1020050000470 A KR1020050000470 A KR 1020050000470A KR 20050000470 A KR20050000470 A KR 20050000470A KR 100673050 B1 KR100673050 B1 KR 100673050B1
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- browning
- citric acid
- garlic
- licorice extract
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 60
- 239000000203 mixture Substances 0.000 title claims abstract description 36
- 244000245420 ail Species 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 159
- 240000002234 Allium sativum Species 0.000 claims abstract description 59
- 229940069445 licorice extract Drugs 0.000 claims abstract description 40
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 30
- 230000005764 inhibitory process Effects 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 abstract description 20
- 238000000034 method Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000015165 citric acid Nutrition 0.000 abstract description 4
- 230000002255 enzymatic effect Effects 0.000 abstract description 3
- 241000202807 Glycyrrhiza Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 229930014626 natural product Natural products 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 239000003112 inhibitor Substances 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 229960004106 citric acid Drugs 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 235000011126 aluminium potassium sulphate Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229940050271 potassium alum Drugs 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A45—HAND OR TRAVELLING ARTICLES
- A45F—TRAVELLING OR CAMP EQUIPMENT: SACKS OR PACKS CARRIED ON THE BODY
- A45F5/00—Holders or carriers for hand articles; Holders or carriers for use while travelling or camping
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B82—NANOTECHNOLOGY
- B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
- B82Y30/00—Nanotechnology for materials or surface science, e.g. nanocomposites
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
- B82Y40/00—Manufacture or treatment of nanostructures
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A45—HAND OR TRAVELLING ARTICLES
- A45F—TRAVELLING OR CAMP EQUIPMENT: SACKS OR PACKS CARRIED ON THE BODY
- A45F5/00—Holders or carriers for hand articles; Holders or carriers for use while travelling or camping
- A45F2005/006—Holders or carriers for hand articles; Holders or carriers for use while travelling or camping comprising a suspension strap or lanyard
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- A—HUMAN NECESSITIES
- A45—HAND OR TRAVELLING ARTICLES
- A45F—TRAVELLING OR CAMP EQUIPMENT: SACKS OR PACKS CARRIED ON THE BODY
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Abstract
본 발명은 다진마늘 제조 중 발생하는 효소적 갈변을 천연물인 감초 추출물과 구연산을 이용하여 효과적으로 저해하는 방법에 관한 것이다.The present invention relates to a method for effectively inhibiting the enzymatic browning occurring during the manufacture of chopped garlic using natural licorice extract and citric acid.
본 발명은 구연산 50~90% 및 감초추출물 10~50%를 혼합하여 구성되는 갈변 저해용 조성물을 제공하며, 또한 상기 구연산 및 감초추출물을 혼합한 조성물을 다진마늘에 대한 중량비로 0.8 내지 1.2% 첨가함으로써 냉장저장 중 갈변을 효과적으로 방지할 수 있는 다진마늘의 제조 방법을 제공한다.The present invention provides a composition for inhibiting browning composed of 50 to 90% of citric acid and 10 to 50% of licorice extract, and 0.8 to 1.2% of the composition of the citric acid and licorice extract in a weight ratio to chopped garlic. By providing a method for producing minced garlic that can effectively prevent browning during cold storage.
다진 마늘, 감초, 구연산, 갈변 저해Chopped garlic, licorice, citric acid, browning inhibition
Description
도 1은 갈변 저해 조성물을 처리한 직후, 다진마늘의 색도 변화를 나타낸 그래프이다.1 is a graph showing the chromaticity change of chopped garlic immediately after treatment of the browning inhibitory composition.
도 2는 갈변 저해 조성물을 처리한 후 냉장저장 4일째, 다진마늘의 색도 변화를 나타낸 그래프이다.Figure 2 is a graph showing the chromaticity change of the chopped
도 3은 갈변 저해 조성물을 처리한 후 냉장저장 28일째, 다진마늘의 색도 변화를 나타낸 그래프이다.3 is a graph showing the chromaticity change of chopped garlic on the 28th day of refrigerated storage after treating the browning inhibitory composition.
도 4는 갈변 저해 조성물을 처리한 후 냉장저장 40일째, 다진마늘의 색도 변화를 나타낸 그래프이다.4 is a graph showing the change in chromaticity of chopped garlic after 40 days of cold storage after treatment with the browning inhibitor composition.
도 5는 구연산과 감초추출물의 혼합비를 달리하여 처리한 직후, 다진마늘의 색도 변화를 나타낸 그래프이다. 5 is a graph showing the chromaticity change of chopped garlic immediately after treatment with different mixing ratios of citric acid and licorice extract.
도 6은 구연산과 감초추출물의 혼합비를 달리하여 처리한 후 냉장저장 4일째, 다진마늘의 색도 변화를 나타낸 그래프이다.6 is a graph showing the change in chromaticity of chopped garlic after 4 days of cold storage after treatment by varying the mixing ratio of citric acid and licorice extract.
도 7은 구연산과 감초추출물의 혼합비를 달리하여 처리한 후 냉장저장 20일째, 다진마늘의 색도 변화를 나타낸 그래프이다. 7 is a graph showing the change in chromaticity of chopped garlic after 20 days of cold storage after treatment by varying the mixing ratio of citric acid and licorice extract.
본 발명은 다진마늘 제조 중 발생하는 효소적 갈변을 천연물인 감초 추출물과 구연산을 이용하여 효과적으로 저해하는 방법에 관한 것이다.The present invention relates to a method for effectively inhibiting the enzymatic browning occurring during the manufacture of chopped garlic using natural licorice extract and citric acid.
다진 마늘의 제조 중 발생하는 갈변은 제품의 관능적인 품질을 저하시키는 역효과를 가진다.Browning that occurs during the manufacture of chopped garlic has the adverse effect of degrading the sensory quality of the product.
다진마늘의 갈변 방지를 위한 기술분야에서는 구연산 단순 첨가, 비타민 C, 엘시스틴(L-cysteine), 엘아스콜빅에시드(L-ascorbic acid), 구연산(citric acid), 포타슘솔베이트(potassium solbate) 등 화학물질을 통한 기술이 특허출원되거나 발표되고 있는 반면 천연물질을 이용하여 갈변을 저해하고자 하는 연구나 특허는 거의 없는 상황이다. 특히 마늘 등의 갈변 저해에 유효한 것으로 알려진 구연산의 경우 갈변을 저해하는 효과적인 농도범위 (1~10%)에서 신맛이 나므로 제품에 따라 소비자 기호도를 떨어뜨리는 원인이 된다. 또한 구연산이 포함된 다진마늘과 같은 경우, 각종 요리의 부재료로 사용 시 마늘만을 사용한 것과 다른 역효과가 발생할 수 있는데 예를 들어 김치에 첨가할 경우 발효가 지연되는 등의 효과가 있다. 또한 최근의 소비자들은 건강에 대한 관심과 관련 지식이 증가하여, 인공적인 첨가물보다는 천연물을 선호하는 경향이 있는 바 천연물을 이용한 갈변 저해 기술에 대한 연구가 필요한 상황이다. In the technical field for preventing browning of chopped garlic, citric acid simple addition, vitamin C, L-cysteine, L-ascorbic acid, citric acid, potassium sorbate (potassium solbate), etc. While technology through chemicals has been patented or published, few studies or patents attempt to inhibit browning using natural materials. In particular, citric acid, which is known to be effective for inhibiting browning, such as garlic, has a sour taste in an effective concentration range (1-10%) that inhibits browning, which causes consumer preference to drop depending on the product. In addition, such as minced garlic containing citric acid, when used as an ingredient of various dishes can be adversely different from using only garlic, for example, when added to kimchi has the effect of delayed fermentation. In recent years, consumers have a growing interest in health and related knowledge, and therefore, research on browning inhibition technology using natural products is in need of natural products rather than artificial additives.
다진 마늘의 갈변을 저해하는 방법에 관한 선행 기술로서, 등록특허 제0042034호에 따르면 다진 마늘에 솔비톨, 구연산, 식염, 솔빈산칼륨 및 명반을 첨가하여 다진 마늘의 변색을 방지하는 방법을 제시하고 있으나, 이는 기호도 면에 있어서 만족스럽지 못한 점이 있었다.As a prior art regarding a method of inhibiting browning of chopped garlic, Patent No. 0042034 proposes a method of preventing discoloration of chopped garlic by adding sorbitol, citric acid, salt, potassium sorbate and alum to chopped garlic. This was not satisfactory in terms of preference.
한편, 천연물을 이용한 갈변 저해에 관한 선행 기술로서, 공개특허 10-2004-007029에 따르면 각종 천연물을 이용하여 갈변 저해를 할 수 있음이 알려져 있으나 이러한 천연물의 경우 단독 사용의 경우 천연물이 지니는 갈변 저해 효과를 장기간 지속하는 것이 매우 어려운 상황이다. 이는 천연물 자체도 저장 기간 중에 항산화력을 소실하기 때문으로 생각된다.On the other hand, as a prior art for inhibiting browning using natural products, according to the Patent Publication 10-2004-007029 it is known that it is possible to inhibit browning using a variety of natural products, but in the case of the use of such natural products alone when using a natural browning inhibitory effect It is a very difficult situation to last for a long time. This is thought to be because natural products themselves lose their antioxidant power during storage.
따라서 본 발명자들은 상기와 같은 종래 기술의 문제점과 필요성을 인식하고, 관능적 특성을 유지하면서도 효과적으로 갈변을 방지할 수 있는 다진 마늘의 제조 기술을 개발하고자 하였다.Therefore, the present inventors have recognized the problems and necessity of the prior art as described above, and tried to develop a manufacturing technique of chopped garlic that can effectively prevent browning while maintaining the sensory characteristics.
본 발명의 목적은 일반적인 화학물질 뿐 아니라 천연물을 이용하여 다진 마늘의 갈변을 효과적으로 저해할 수 있는 방법을 제공하고자 하는 것이다.An object of the present invention is to provide a method that can effectively inhibit the browning of minced garlic using natural as well as general chemicals.
본 발명의 상기와 같은 목적은, 구연산 단독으로 사용할 경우 발생할 수 있는 신맛 관련 기호도 저하를 방지하고 천연물의 항갈변 효과를 장기간 유지시켜 줄 수 있도록 구연산과 천연물인 감초 추출물의 혼합을 통해 효과적인 갈변 저해 조성물을 개발함으로써 달성하게 되었다.The above object of the present invention, an effective browning inhibitory composition through the mixing of citric acid and natural licorice extract to prevent the deterioration of sour taste associated with citric acid alone and to maintain the anti-browning effect of natural products for a long time Was achieved by developing
본 발명은 다진마늘 제조 중 발생하는 효소적 갈변을 천연물인 감초 추출물과 구연산을 이용하여 효과적으로 저해하는 방법에 관한 것이다.The present invention relates to a method for effectively inhibiting the enzymatic browning occurring during the manufacture of chopped garlic using natural licorice extract and citric acid.
본 발명은 구연산 50~90% 및 감초추출물 10~50%를 혼합하여 구성되는 갈변 저해용 조성물을 제공하며, 또한 상기 구연산 및 감초추출물을 혼합한 조성물을 마늘에 대한 중량비로 0.8 내지 1.2% 첨가함으로써 냉장저장 중 갈변을 효과적으로 방지할 수 있는 다진마늘의 제조 방법을 제공한다. The present invention provides a composition for inhibiting browning composed of 50 to 90% of citric acid and 10 to 50% of licorice extract, and by adding 0.8 to 1.2% of the composition of citric acid and licorice extract in a weight ratio to garlic. Provided is a method for preparing chopped garlic, which can effectively prevent browning during cold storage.
본 발명은 구연산 50~90% 및 감초추출물 10~50%를 혼합한 조성물을 마늘에 대한 중량비로 0.8 내지 1.2% 첨가하여 다진마늘을 제조하는 단계; 상기 다진마늘의 색도 변화를 측정하고 구연산을 단독 첨가한 대조구와 비교하여 갈변 저해 효과를 알아보는 단계; 및 구연산 및 감초추출물의 혼합비를 달리한 조성물을 첨가하여 다진마늘을 제조하고 갈변 저해 효과를 알아보는 단계로 이루어진다.The present invention comprises the steps of preparing a chopped garlic by adding 0.8 to 1.2% of the composition of 50 to 90% citric acid and 10 to 50% licorice extract in a weight ratio to garlic; Measuring the change in chromaticity of the chopped garlic and comparing the browning inhibitory effect with citric acid alone; And by adding a composition with a different mixing ratio of citric acid and licorice extract to prepare a chopped garlic and to determine the browning inhibitory effect.
이하 실시예 및 실험예를 통하여 본 발명을 보다 구체적으로 설명하나 본 발명의 권리범위가 이들에만 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.
실시예 : 갈변 저해 조성물의 처리 방법Example: Treatment of Browning Inhibitory Composition
건조된 통마늘을 탈피하고 꼭지를 제거한 후 이를 95℃의 물에서 35초간 블랜칭 한 후, 15℃ 이하로 급냉한 후 물기를 제거하였다. 물기를 제거한 마늘에 대한 중량비로 1%에 해당하는 갈변방지 조성물 즉, 구연산 50~90% 및 감초추출물 (글리시리진산으로써 70% 이상 함유하도록 물로 추출) 10~50%를 혼합한 것을 첨가하여 마쇄하였다. 이 마쇄한 마늘을 다시 일정 중량으로 포장하는데 이때 질소충진을 하거나 하지 않을 수 있다. 제조된 다진마늘은 10 ℃ 이하의 조건에서 냉장저장 및 유통시켰다. The dried whole garlic was peeled off and the spigot was removed, and then it was blanched in water at 95 ° C. for 35 seconds, and then quenched to 15 ° C. or lower, and then dried. It was ground by adding a mixture of anti-browning composition corresponding to 1%, that is, 50 to 90% citric acid and 10 to 50% licorice extract (extracted with water to contain 70% or more as glycyric acid) by weight to the garlic removed. . The ground garlic is again packed to a certain weight, with or without nitrogen filling. The prepared chopped garlic was refrigerated and distributed under conditions of 10 ° C or lower.
실험예 : 갈변 저해 조성물의 효과 실험Experimental Example: Effect Experiment of Browning Inhibitory Composition
냉장저장 및 유통 중 다진마늘의 갈변을 알아보기 위해, 색차계를 이용하여 다진마늘의 색도 변화를 측정하였다.To determine the browning of chopped garlic during cold storage and distribution, the color change of the chopped garlic was measured using a color difference meter.
다진마늘의 갈변저해에 관한 선행 등록특허 제0167540호(출원번호 1995-0043842)에 따르면 구연산 0.8~1.2% 첨가 시 효과적으로 다진마늘의 갈변이 저해됨을 알 수 있다. 따라서 본 발명에서는 구연산 1%를 대조구로 하고, 일반적인 갈변저해제로 알려져 있는 아스코르브산과 구연산의 동량혼합물 1%, 감초추출물 단독 1%, 감초추출물과 구연산의 동량혼합물 1%를 각각 다진마늘에 첨가하여 저장 중 색도 변화를 관찰하였다.According to the prior patent registration No. 0167540 (Application No. 1995-0043842) regarding the browning inhibition of chopped garlic it can be seen that browning of chopped garlic is effectively inhibited when 0.8 ~ 1.2% citric acid is added. Therefore, in the present invention, 1% citric acid is used as a control, and 1% ascorbic acid and citric acid mixed mixture, 1% licorice extract alone, 1% licorice extract and citric acid equivalent mixture, which are known as general browning inhibitors, are added to the chopped garlic, respectively. The chromaticity change was observed.
도 1은 갈변 저해 조성물을 처리한 직후, 다진마늘의 색도 변화를 나타낸 그래프이다. 갈변 저해 조성물을 처리한 직후에는 갈변 정도를 나타내는 dE 값이 구연산과 아스코르브산 및 감초추출물을 혼합한 경우가 거의 동등하게 나타나고 있음을 알 수 있다.1 is a graph showing the chromaticity change of chopped garlic immediately after treatment of the browning inhibitory composition. Immediately after treatment with the browning inhibitor composition, it can be seen that dE values indicating the degree of browning were almost equally mixed with citric acid, ascorbic acid and licorice extract.
도 2는 갈변 저해 조성물을 처리한 후 냉장저장 4일째, 다진마늘의 색도 변화를 나타낸 그래프이다. 갈변 저해 조성물을 처리하고 냉장 10도에서 저장한 후 4일째 다진마늘의 색도 변화를 살펴보면 구연산 1%와 거의 동등한 수준으로 감초추출물과 구연산의 혼합물의 갈변 저해 효과가 나타나고 있음을 알 수 있다.Figure 2 is a graph showing the chromaticity change of the chopped
도 3은 갈변 저해 조성물을 처리한 후 냉장저장 28일째, 다진마늘의 색도 변화를 나타낸 그래프이다. 갈변 저해 조성물을 처리하고 냉장 10도에서 저장한 후 28일째 다진마늘의 색도 변화를 살펴보면 구연산 1%와 거의 동등한 수준으로 감초추출물과 구연산의 혼합물의 갈변 저해 효과가 나타나고 있음을 알 수 있다. 반면 감초추출물을 단독으로 처리한 경우는 dE값이 매우 크게 증가하고 있음을 알 수 있는데 이는 천연물이 저장 중 항갈변능을 상실해가기 때문인 것으로 생각된다.3 is a graph showing the chromaticity change of chopped garlic on the 28th day of refrigerated storage after treating the browning inhibitory composition. After treating the browning inhibitory composition and storing it at 10 ° C in the refrigeration, the color change of the minced garlic on the 28th day showed that the browning inhibitory effect of the mixture of licorice extract and citric acid was shown to be almost equivalent to 1% citric acid. On the other hand, the licorice extract alone treatment showed that the dE value increased significantly because natural products lose anti-browning properties during storage.
도 4는 갈변 저해 조성물을 처리한 후 냉장저장 40일째, 다진마늘의 색도 변화를 나타낸 그래프이다. 갈변 저해 조성물을 처리하고 냉장 10도에서 저장한 후 40일째 다진마늘의 색도 변화를 살펴보면 구연산 1%와 거의 동등한 수준으로 감초추출물과 구연산의 혼합물의 갈변 저해 효과가 나타나고 있음을 알 수 있다. 반면 감초추출물 단독을 처리한 경우와 구연산과 아스코르브산을 혼합한 조성물을 처리한 경우는 dE값이 매우 크게 증가하고 있어 갈변이 진행되고 있음을 알 수 있다.4 is a graph showing the change in chromaticity of chopped garlic after 40 days of cold storage after treatment with the browning inhibitor composition. When the browning inhibitor composition was treated and stored at 10 ° C. in refrigeration, the color change of the chopped garlic was found to be about the browning inhibitory effect of the mixture of licorice extract and citric acid at about the same level as 1% citric acid. On the other hand, the licorice extract alone treatment and the citric acid and ascorbic acid treatment of the composition is a very large increase in the dE value browning is in progress.
도 5는 구연산과 감초추출물의 혼합비를 달리하여 처리한 직후, 다진마늘의 색도 변화를 나타낸 그래프이다. 감초추출물:구연산의 혼합비를 각각 0:10, 2:8, 3:7, 4:6 및 5:5로 하여 총 1%의 농도가 되도록 다진마늘에 처리한 후 처리 직후의 색도변화를 측정하였다. 감초추출물의 함량이 증가할수록 dE값도 증가하고 있으므로 구연산 함량이 낮아질수록 처리 직후의 항갈변 효과가 감소하고 있음을 알 수 있다.5 is a graph showing the chromaticity change of chopped garlic immediately after treatment with different mixing ratios of citric acid and licorice extract. The mixture of licorice extract and citric acid was adjusted to 0%, 2: 8, 3: 7, 4: 6, and 5: 5, respectively, to a concentration of 1%, and the color change immediately after the treatment was measured. . As the licorice extract content increased, the dE value increased. As the citric acid content decreased, the anti-browning effect immediately after treatment decreased.
도 6은 구연산과 감초추출물의 혼합비를 달리하여 처리한 후 냉장저장 4일째, 다진마늘의 색도 변화를 나타낸 그래프이다. 감초추출물:구연산의 혼합비를 각각 0:10, 2:8, 3:7, 4:6 및 5:5로 하여 총 1%의 농도가 되도록 다진마늘에 처리한 후 냉장(10도)저장 4일째의 색도변화를 측정하였다. 감초추출물의 함량이 증가할수록 dE값도 증가하고 있으므로 구연산 함량이 낮아질수록 처리 직후의 항갈변 효과가 감소하고 있음을 알 수 있다. 6 is a graph showing the change in chromaticity of chopped garlic after 4 days of cold storage after treatment by varying the mixing ratio of citric acid and licorice extract. Licorice extract: citric acid mixed ratio of 0:10, 2: 8, 3: 7, 4: 6, and 5: 5, respectively, in minced garlic to a concentration of 1% and refrigerated (10 degrees)
도 7은 구연산과 감초추출물의 혼합비를 달리하여 처리한 후 냉장저장 20일째, 다진마늘의 색도 변화를 나타낸 그래프이다. 감초추출물:구연산의 혼합비를 각각 0:10, 2:8, 3:7, 4:6 및 5:5로 하여 총 1%의 농도가 되도록 다진마늘에 처리한 후 냉장(10도)저장 20일째의 색도변화를 측정하였다. 감초추출물:구연산의 혼합비가 2:8인 경우 가장 효과적으로 갈변을 저해하고 있음을 알 수 있다. 7 is a graph showing the change in chromaticity of chopped garlic after 20 days of cold storage after treatment by varying the mixing ratio of citric acid and licorice extract. Licorice extract: citric acid mixed ratio of 0:10, 2: 8, 3: 7, 4: 6, and 5: 5, respectively, in minced garlic to a concentration of 1% and refrigerated (10 degrees)
상기 결과를 종합하면, 저장 초기에는 감초추출물 단독으로도 갈변저해 효과가 있었으나 저장 후기로 갈수록 감초추출물과 구연산을 혼합한 조성물이 매우 효과적으로 갈변을 저해함을 알 수 있었다. 천연물인 감초추출물은 구연산과 상승작용을 일으켜 갈변을 효과적으로 저해하는 것으로 추측된다. In summary, the licorice extract alone had browning inhibitory effect in the early stage of storage, but the composition of licorice extract and citric acid was inhibited browning very effectively toward the later storage period. Licorice extract, a natural product, is synergistic with citric acid and is thought to effectively inhibit browning.
또한 감초추출물과 구연산의 혼합비를 조정하여 실험한 결과에 따르면, 감초추출물:구연산의 혼합비가 2:8 내지 5:5일때 충분한 갈변 저해 효과를 나타내며, 특히 감초추출물:구연산의 혼합비가 2:8인 경우 가장 뛰어난 갈변 저해 효과를 나타냄을 알 수 있다.In addition, according to the experiment results by adjusting the mixing ratio of licorice extract and citric acid, it shows sufficient browning inhibitory effect when the mixing ratio of licorice extract: citric acid is 2: 8 to 5: 5, in particular, the mixing ratio of licorice extract: citric acid is 2: 8 It can be seen that the best browning inhibitory effect.
즉, 감초추출물:구연산을 2:8 내지 5:5로 혼합한 조성물을 다진마늘에 처리한 경우, 구연산을 단독으로 처리한 경우와 동등한 수준으로 뛰어난 갈변 저해 효과를 나타낼 뿐만 아니라, 구연산 단독 처리시의 문제점인 신맛 등 관능적 품질 저하 문제를 해결할 수 있다.That is, when licorice extract: citric acid is mixed with a composition of 2: 8 to 5: 5 in the chopped garlic, not only shows excellent browning inhibitory effect to the same level as when citric acid is treated alone, when citric acid alone treatment The problem of sensory quality degradation such as sour taste can be solved.
상기 실시예 및 실험예를 통해 설명한 바와 같이 본 발명에 따르면, 다진마늘의 제조, 저장, 유통 중 발생하는 갈변 현상을 효과적으로 억제하여 장기간 냉장 유통할 수 있으며, 다진마늘의 맛 등 관능적 특성에 있어서도 우수한 품질을 나타내므로, 이는 식품 산업상 매우 유용한 발명인 것이다.According to the present invention as described through the above Examples and Experimental Examples, it is possible to effectively refrain from browning phenomenon occurring during the manufacture, storage, and distribution of chopped garlic for long-term refrigeration and excellent in sensory characteristics such as taste of chopped garlic As a result of quality, this is a very useful invention for the food industry.
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| KR101296417B1 (en) * | 2011-06-10 | 2013-08-13 | 영농조합법인 늘새봄 | A grind garlic prevented green stools and the method of making it |
| KR102279168B1 (en) | 2020-12-30 | 2021-07-19 | 에스피씨 주식회사 | Method of manufacturing boiled chestnuts and manufacturing method of canned boiled chestnuts using the same |
| KR20220165583A (en) | 2021-06-08 | 2022-12-15 | 에스피씨 주식회사 | Method of manufacturing boiled chestnuts using sodium erythorbate and manufacturing method of canned boiled chestnuts using the same |
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| Publication number | Publication date |
|---|---|
| WO2006073256A1 (en) | 2006-07-13 |
| KR20060080021A (en) | 2006-07-07 |
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