KR100698390B1 - Making method of garlric drink and garlic drink made thereby - Google Patents

Abstract

Provided are a garlic beverage, which contains a large amount of active ingredients of garlic, reduces an eater's fatigue, and promotes evacuation activities, and a manufacturing method thereof, which removes sour taste and carbonized taste from garlic beverage and saves energy. The garlic beverage is manufactured by the steps of: fermenting a mixture of garlic and sugar to obtain a fermented garlic liquid; isolating fermented garlic solids from the fermented garlic liquid; making a garlic extract by adding purified water to the fermented garlic solids and heating it to 65-85‹C; removing solids from the garlic extract; and mixing the fermented garlic liquid with the garlic extract. The garlic and sugar are mixed in a volume ratio of 1:1.

Description

Making method of garlic drink and garlic drink made by the same {Making method of garlric drink and garlic drink made thereby}

The present invention relates to a garlic beverage and a method for manufacturing the same, and more particularly, it contains a large amount of active ingredients of garlic, which helps to maintain and promote health when drinking, and the flavor and spicy taste of garlic are easily purified for anyone to drink. It relates to a new garlic beverage and a method of manufacturing the same.

Garlic is a functional food that is very good for health as it enhances the vitality of cells and improves blood circulation, as well as sterilizing and detoxifying effects along with jeongjeong, tonic, and anticancer effects when taken. . Garlic is most preferably ingested raw in terms of nutrition and effectiveness, but due to the peculiar smell and spicy taste of garlic, it is quite difficult to eat raw. Therefore, garlic processing methods have been proposed to conveniently consume garlic.

Conventional methods of processing garlic are mostly fermented to extract garlic's active ingredient, or to cook garlic by heating it at high temperature and high pressure. However, this conventional method is not only effective extraction of garlic, but also the taste or aroma is not good because it is difficult to eat good response from consumers. In particular, the method of heating garlic at high temperature and high pressure effectively extracts the active ingredient of garlic, but also has a drawback in that the extract may have a carbonized taste or sour taste due to heating at high temperature and high pressure, and consumes a lot of energy when heated.

The present invention is to solve the above problems, an object of the present invention is to extract the active ingredient of the garlic by fermenting the garlic, and then take the method of re-extracting the active ingredient remaining in the garlic at low temperature, the effectiveness of garlic It contains a large amount of minutes to help maintain and promote health when drinking, and the unique flavor and spicy taste of garlic is purified to provide a garlic beverage and a method of manufacturing that can be easily drinkable by all ages.

According to the present invention, a process of making a garlic fermentation solution by fermenting a mixture of garlic and sugar, a process of separating the fermented garlic which is a solid content from the garlic fermentation solution, adding purified water to the fermented garlic and heating to make a garlic extract, and There is provided a process for preparing a garlic beverage, comprising the step of removing the solids from the garlic extract, and mixing the garlic fermentation and garlic extract.

According to another feature of the invention, in the process of making the garlic fermentation liquid garlic and sugar are mixed in a 1: 1 volume ratio, the process of making the garlic extract is a method of producing a garlic beverage, characterized in that heated to 65 ~ 85 ℃ This is provided.

According to another feature of the invention, there is provided a garlic beverage produced by the method.

Hereinafter, described in detail through the preferred embodiment of the present invention.

The present invention relates to a method for producing a garlic beverage and a garlic beverage produced by the method. Garlic beverage manufacturing method according to the present invention is a process of preparing a garlic fermentation solution by fermenting the mixture of garlic and sugar, the process of separating the fermented garlic is a solid content from the garlic fermentation solution, and put purified water in the separated fermented garlic and garlic A process of preparing an extract, removing solids from the garlic extract, mixing the garlic fermentation solution and garlic extract, and sterilizing and packaging the mixed solution. Looking at each process in detail as follows.

1) Garlic fermentation solution manufacturing process

  First, sugar is added to garlic to ferment them. Preferably garlic is used indigenous garlic, washing the peeled garlic is used after removing the water. Honey, oligosaccharides, sugar, and the like are used as the sugar, and these may be used individually or in combination. Preferably, a mixture of honey, oligosaccharides and sugar in a volume ratio of about 3: 4: 3 is used. Garlic and sugar are mixed in a volume ratio of about 1: 1. If the sugar is mixed in more than the above ratio because the sweet taste is too strong in the drink, it is not preferable, and obesity or sugar patients are not suitable for drinking. According to the experiment, the mixing of garlic and sugar in a 1: 1 volume ratio as described above gave a moderate degree of sweetness while the garlic was not rotted and effectively fermented.

The mixture of garlic and sugar is fermented in a fermentation tank. The fermentation temperature is 40 ° C. for 5 days. It may be fermented for a longer time, but since the active ingredients remaining in the garlic are extracted even after the fermentation during the garlic extract manufacturing process to be described later, it is appropriate to ferment for about 5 days in consideration of productivity.

2) Fermented Garlic Separation Process

  Solid fermented garlic is separated from the fermented garlic fermentation broth.

3) Garlic Extract Manufacturing Process

  Purified water is added to the fermented garlic and heated for about 8 hours to about 65 ~ 85 ℃. Preferably, the fermented garlic and purified water are mixed in a volume ratio of about 1: 3. As such, when purified water is poured into fermented garlic and heated, the active ingredient of garlic remaining in garlic is extracted by heating without being extracted in the fermentation process. Since the active ingredient of garlic is first extracted during the fermentation process, the active ingredient remaining in the fermented garlic is effectively extracted even when heated to a low temperature of about 65 to 85 ° C. in the garlic extract manufacturing process. If the heating temperature is about 65 ℃ or less, it is not preferable because the heating time is relatively extended as the heating temperature is low. According to the experiment, when the heating temperature was heated to 65 ~ 85 ℃ for 8 hours, the extract was not sour and the taste of the extract was smooth.

4) Solids Removal Process

The solids are removed by filtering the garlic extract and the pure liquid garlic extract is separated.

5) Mixing process

Mix the garlic fermentation solution and garlic extract. The mixing ratio of garlic fermentation and garlic extract is properly adjusted. Garlic extract is light in concentration by the garlic fermentation, so when the garlic extract is relatively mixed with the garlic fermentation, the concentration of the beverage is light and the taste is fresh. On the other hand, when the garlic extract is relatively mixed, the concentration of the beverage is high, so that the health promotion effect of the beverage can be felt in a short period of time, but the taste of the beverage is strong and the palatability for the drinker is lowered. According to the experiment, when the garlic fermentation solution and the garlic extract were mixed in a volume ratio of about 1: 4, the best response was obtained from the drinkers.

6) Sterilization Process

 The garlic fermentation broth and garlic extract mixture is sterilized by heating at 95 ℃ for about 30 minutes.

7) Packing process

 The sterilized mixed solution is packed into a retort packaging container.

Garlic drink according to the present invention prepared by the above method is because the effective ingredient of garlic is extracted in a multi-stage through the manufacturing process of the garlic fermentation solution and garlic extract, the beverage according to the present invention contains a large amount of the active ingredient of garlic. Particularly, in the process of manufacturing garlic extract, the active ingredient of garlic is extracted by heating at a relatively low temperature compared to conventionally extracting the active ingredient of garlic by heating to high pressure and high temperature, so that the extract does not have a sour or carbonized taste, and also saves energy. You can get it.

As described above, according to the present invention, since the active ingredient of garlic is repeatedly extracted by different methods through the process of producing garlic fermentation solution and garlic extract, the active ingredients of garlic such as allicin sulfide, lysine, etc. This large amount is provided to provide a garlic beverage and a manufacturing method thereof. In particular, in the manufacturing process of garlic extract of the present invention, compared to the extraction of the active ingredient of garlic by heating at a high pressure and high temperature in the past, the extract of the active ingredient of garlic is heated at a relatively low temperature, so that the extract does not have a sour or carbonized taste, energy Savings can also be achieved.

The garlic beverage prepared according to the present invention contains a large amount of the active ingredient of garlic, while the unique flavor and spicy taste of garlic is purified, so that everyone can easily drink. When the garlic drink according to the present invention was taken twice a day for 80 months at 80 ml once, most of the experimenters showed that the fatigue was reduced and the bowel activity was smoothed.

Claims (3)

Fermenting the mixture of garlic and sugar to make a garlic fermentation solution, separating the fermented garlic which is a solid content from the garlic fermentation solution, adding purified water to the fermented garlic and heating it to make a garlic extract, and solids from the garlic extract Removing and the process of producing a garlic beverage comprising the step of mixing the garlic fermentation and garlic extract. The method of claim 1, wherein in the process of making the garlic fermentation solution, garlic and sugar are mixed in a 1: 1 volume ratio, and the process of making the garlic extract is heated to 65 ~ 85 ℃. Garlic drink prepared by the method of claim 1 or 2.