KR100733130B1 - manufacturing method of garlic snack - Google Patents

Abstract

The present invention relates to a method of manufacturing a garlic lacquer snack, and more particularly, peeling and washing the garlic, slicing the garlic, blanching the fine garlic, and sugaring the blanced garlic. A method for producing antihypertensive, anticancer, and antimicrobial functional garlic lactose snack comprising the step of immersing in a solution containing a step, a step of rapidly freezing garlic after acupuncture, and a step of lactation after applying the seasoning ingredient to the frozen frozen garlic will be.

According to the present invention, when garlic is prepared by cutting, blanching, acupuncture, rapid freezing, and treating the garlic, the garlic lacquer snack can be improved, and the storage property of garlic can be improved, and the strong irritant smell of garlic can be suppressed. I found it possible to eat.

The present invention provides a garlic lactose snack which can be obtained by a method of producing garlic lactose snacks and a process of producing garlic lactose snacks, including the process of crushing garlic, blanching, acupuncture, rapid freezing, seasoning application, and lactation. The purpose.

Description

Manufacturing method of garlic snack

The present invention relates to a method of manufacturing a garlic lacquer snack, and more particularly, peeling and washing the garlic, slicing the garlic, blanching the fine garlic, and sugaring the blanced garlic. It relates to a method of producing a garlic lactose snack comprising the step of immersing in a solution containing, step of rapid freezing garlic after acupuncture, applying a seasoning ingredient to the frozen frozen garlic.

Garlic (Allium sativum Linnaeus) is a perennial planting plant belonging to the family Liliaceae, Allium, and is an important plant that has been used as a spice or medicine since ancient times.

Garlic is shipped all year round, depending on the harvest season, crude, warm and cold garlic. In addition, in order to cultivate new varieties, introduced breeding, and Namdo garlic, Atlantic garlic, and saponium garlic are included.

In general, garlic is composed of 77% moisture, 20% carbohydrate, and 15-20% protein, and the protein is composed of 15 amino acids including glutamic acid.

Garlic improves blood vessel metabolism and makes blood clean and flexible. Volatile stimulating ingredients contained in garlic stimulate digestive organs to promote digestion. Is taking together.

Allicin, which is widely known among the constituents contained in garlic, is caused by the decomposition of an allin (alliin) contained in garlic by allinase to pyruvic acid and allicin. Allicin is further broken down into diallyl thiosulfinate and diallyl disulfide, which reacts with pyruvic acid to produce lower sulfur and carbonyl compounds in garlic. Known.

Allicin contained in garlic has a function to help the absorption of vitamin B1, and is also known to have a stronger bactericidal action than penicillin, and to promote the secretion of hormones in the human body. In addition, it prevents hypertension, activates the action of pancreatic cells, promotes the secretion of insulin, and especially contains more germanium than other plants.

Garlic with allicin ingredient, which has such excellent function, has strong rejection to take raw due to its strong irritating smell and mucosal irritation properties. Alternatively, the garlic is heated and then powdered to use it as a raw material for food.

On the other hand, garlic has a 74% weight loss and a high decay rate of 55% for 10 months. Due to this difficulty of storage, the loss is too large, it is necessary to develop a processing method that can be edible while maintaining the flavor of garlic.

Meanwhile, as a prior art related to garlic, which is the main component of the garlic lactose snack of the present invention, peeled whole garlic in Korean Laid-Open Patent Publication No. 199595-0007724, sterilized with hot water, and then pulverized and mixed with water, followed by a fine screen. After filtering the kernels, there is a method for preparing garlic juice which is heat treated by mixing fructose, citric acid vitamin C, pineapple juice and syrup.

In addition, according to Korean Patent Publication No. 1998-0026368, a mixture of dough, which contains 230 to 270 parts by weight of flour, 0.1 to 10 parts by weight of garlic powder, and 0.5 to 0.7 parts by weight of salt for 20 to 40 minutes, is added to 100 parts by weight of cold water. A second step of primary aging for 20 to 40 minutes at 25 ° C. to 27 ° C. in a dry state after kneading, a third step of conformal shaping after the completion of the first aging, and at 27 ° C. to 30 ° C. There is a description of a method for preparing noodles containing garlic powder, which is composed of a fourth step of secondary ripening for 50 to 70 minutes.

 However, they differ from the technical configuration of the present application, which mainly consists of a method of preparing garlic lactose snacks, which comprises the steps of slicing, blanching, acupuncture, rapid freezing, seasoning application, and lactation of garlic.

The inventors of the present invention studied to develop a processing method that can be edible while maintaining the flavor of garlic, which is the above-mentioned problem, to prepare garlic lactation snacks by cutting the garlic, blanching, acupuncture, rapid freezing and lactation If you can improve the shelf life of garlic and can suppress the strong irritant smell of garlic, everyone has learned that it is easy to consume garlic.

Accordingly, an object of the present invention is to provide a method of preparing garlic-flavored snacks, including a process of cutting garlic, blanching, acupuncture, rapid freezing, seasoning ingredient application, and lactation.

In another aspect, the present invention is to provide a garlic lactose snack obtained by the method of producing a garlic lactose snack.

The method of manufacturing a garlic lactose snack of the present invention for achieving the above-mentioned object is a step of peeling and washing the garlic, chopping garlic, blanching the fine garlic, blanched garlic A step of immersing in a solution containing a sugar, a step of rapid freezing the garlic after acupuncture, and the step of applying a seasoning to the fast-frozen garlic after the lactose treatment.

In the present invention, the garlic is a main ingredient in the preparation of garlic lacquer snacks, peel off and washed with water, leaving only the portions that can be ingested by removing the garlic stem.

Garlic washed with water and squeezed the chopped garlic to a size that is easy to consume for anyone of all ages, in consideration of applying the seasoning ingredient described later to garlic. At this time, the garlic is chopped to various sizes, in consideration of the steps to proceed afterwards, it is good to chop garlic into 3 ~ 5mm thick.

Garlic is finely cut in the above to be cooked up to the inside of the garlic to suppress the strong irritating odor when ingesting garlic. The blanching of garlic in the present invention is preferably carried out under the conditions of the degree enough to suppress the strong irritating smell of garlic. In the present invention, the garlic is subjected to the blanching under various conditions, and it is preferable to blanch for 1 to 8 minutes in boiling water at 90 to 100 ° C.

If the garlic is carried out in boiling water at 90 to 100 ° C. in less than 1 minute in the present invention, the blanching does not reach the center of the garlic, and thus the tissue is hard and breaks like a living tissue. And if the garlic is carried out in 100 ℃ boiling water for more than 8 minutes, there is a problem that the garlic tissue is receded and the tissue collapses. Therefore, the blanching of garlic in the present invention is preferably performed for 1 to 8 minutes in boiling water of 90 ~ 100 ℃.

Garlic finished the blanching in the above can be improved by the taste of garlic by performing a sugar immersion in a solution containing sugar to soak the sweetness of the sugar in the garlic.

In the present invention, when garlic is immersed in a solution containing saccharides, sugars are not harmful to the human body, and can be used as long as they can impart a sweet taste and are easy to obtain.

In the present invention, as an example of the sugar used when garlic is agglutinated, a solution containing any one selected from oligosaccharides, maltodextrin, fructose, glucose, syrup and honey, or a solution containing mixed sugars in which two or more sugars are mixed with each other You can sleep for 1 to 5 hours.

When using a mixed sugar in which two sugars are mixed with each other in a solution containing sugars, they may use mixed sugars mixed in a ratio of 1: 9 to 9: 1.

In the present invention, the solution containing sugars when garlic is sugar can be used having a sugar of 20 to 35 brix (brix).

Garlic finished the above can be subjected to rapid freezing to improve the appearance, texture of garlic. After fast freezing under various conditions of the present invention, in order to improve the appearance and texture of garlic, garlic is preferably fast frozen for 5 to 30 minutes at -50 ° C to -30 ° C.

Garlic after the rapid freezing is preferably coated with garlic seasoning ingredients in order to improve the sensory functionality of the garlic during lactation. At this time, the seasoning ingredients can be improved by adding sugar alcohol, starch, salt, aloe, and mugwort to the surface of the garlic with this seasoning ingredient dough kneaded to perform the milking to improve the sensory characteristics of the yummy garlic snack.

In the seasoning component of the liquid can be used any one or more selected from purified water, herbal extracts, sap (樹 液), juice.

Herbal medicine extract in the above-mentioned seasoning ingredient liquid is any one selected from licorice, jujube, cinnamon, roundle extracts added to purified water of 3 to 10 times the weight of each herbal medicine and extracted for 1 to 5 hours at 90 ~ 100 ℃ Can be used. In addition, a concentrated solution obtained by removing 30 to 50% of the water content of the extract can be used.

The sap in the above-mentioned seasoning component liquid may be any liquid as long as it is a liquid component collected from a tree. As an example of such sap in the present invention, any one or more selected from groin sap, maple sap can be used.

In the said seasoning component liquid, the juice can use what filtered the juice liquid obtained by crimping the fruit. As one example of the fruit in the present invention, any one or more selected from apple, pear, strawberry, grape, peach, plum, apricot, lemon, orange, tangerine, watermelon, melon, tomato, mango, pineapple, kiwi, and banana can be used. . Meanwhile, the juice that can be used as one of the seasoning components in the present invention can be obtained by using one fruit alone, and after obtaining each juice, mixed juices of two or more thereof can be used.

Seasoning component of the present invention is 20 to 60 parts by weight sugar alcohol, 20 to 50 parts by weight starch, 0.1 to 3 parts by weight salt, 5 to 15 parts by weight aloe, 5 to 10 parts by weight of mugwort Mixed materials can be used. At this time, in order to easily mix these seasoning components, it can be stirred at 50-200 rpm.

Among the seasoning ingredients, any of the sugar alcohols can be used as long as they can be consumed for food. As an example of the sugar alcohol, any one selected from xylitol, mannitol, maltitol, erythritol, sorbitol, glycitol, ribitol, and galactitol may be used.

The starch may be used in any of the seasoning ingredients as long as it can be used in the general food field. An example of such starch may be any one selected from rice starch, wheat starch, corn starch, soybean starch, sweet potato starch, potato starch.

Among the seasoning components, mugwort is washed with water and left at room temperature, dried with hot air of natural drying to 40-50 ° C., and then used after pulverizing to a powder having a particle size similar to starch and sugar alcohol.

Among the seasoning ingredients, aloe may be used after removing the aloe skin from the aloe and pulverizing it to a powder having a particle size similar to starch and sugar alcohol.

Garlic coated with seasoning after rapid freezing of the seasoning can be put into cooking oil and subjected to lactation for 10-15 minutes at 95 ~ 100 ℃ to prepare a garlic lacquer snack.

In this case, the cooking oil may be used as long as it is a fat or oil component that can be ingested in the food-related field. As an example of such cooking oil in the present invention, any one selected from soybean oil, corn oil, olive oil, and shortening may be used.

When the garlic lactose snack of the present invention is used as a main ingredient, the garlic lactose snack was prepared according to various ingredients, contents, and conditions. You can get it.

The grease of garlic snacks can be removed by applying the seasoning ingredients to the garlic and then greasing the garlic snacks. You can also remove the grease from garlic yummy snack using a degreaser.

On the other hand, the present invention includes a garlic-flavored snack prepared by the above-mentioned method.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

Peel and wash the garlic, remove the stem of the garlic and cut the garlic to 3mm thick.

Fine garlic was blanched in boiling water at 90 ° C. for 5 minutes, and then immersed in a 30 brix sugar solution in which oligosaccharides and maltodextrin were mixed at a ratio of 1: 2.

After acupuncture, the sugar solution on the surface of garlic was washed with water, and then dried on the surface of garlic, and the garlic was rapidly frozen at -40 ° C for 20 minutes.

After applying the seasoning ingredients to the rapidly frozen garlic, garlic-coated snacks were prepared by heating the seasoned garlic into soybean oil maintained at a temperature of 100 ° C. and then milking for 15 minutes.

The seasoning component coated on garlic is added to licorice to 5 times the weight of licorice by weight licorice, 40 parts by weight of xylitol, 30 parts by weight of corn starch, 1 part by weight of 100 parts by weight of licorice extract extracted at 95 ° C. , 10 parts by weight of aloe and 7 parts by weight of mugwort were used.

<Example 2>

Add jujube to purified water 5 times the weight of jujube as a seasoning ingredient, extract it for 3 hours at 95 ° C, and concentrate it under reduced pressure to make 100 parts by weight of jujube extract with 50% moisture content, 40 parts by weight of mannitol and 30 parts by weight of sweet potato starch. , 1 part by weight of salt, 10 parts by weight of aloe, and 7 parts by weight of wormwood were used.

<Example 3>

Cinnamon was added to purified water 5 times the weight of cinnamon as a seasoning ingredient and 40 parts by weight of sorbitol, 30 parts by weight of potato starch, 1 part by weight of salt, and 10 parts by weight of aloe, based on 100 parts by weight of cinnamon extract extracted at 95 ° C. for 3 hours. , Mugwort 7 parts by weight was used.

Test Example 1 Sensory Test

Sensory tests such as taste, aroma and overall preference of the garlic lactose snack and the control of the present invention prepared in Examples 1 to 3 were carried out by a five-point scale method and the results are summarized in Table 1 below. It was.

In the above, sensory evaluation was conducted for more than 3 years in the food-related field, and 20 people (10 men and women each) who had more than 1 year of sensory evaluation were measured.

On the other hand, the control was washed with garlic and then removed the tap, and used to roast garlic heated until the surface was brown.

Table 1. Sensory test results

Item flavor incense Overall preference Example 1 3.5 3.6 3.55 Example 2 3.9 3.3 3.6 Example 3 3.1 3.7 3.4 Control 2.8 2.6 2.7

<Test Example 2>

In Example 1, garlic garlic snacks were prepared under the conditions as shown in Table 2 below, garlic flavored snacks were prepared, the sensory test for palatability and the loss rate (loss) were measured during the production of garlic flavored snacks. 2 is shown.

The sensory test for palatability was measured by the same method as the sensory test mentioned in Test Example 1, and the breakage rate was expressed as a value (including seasoning content) minus the total garlic weight from the total weight of the garlic yummy snack. .

After the garlic lacquer snack was prepared, the sensory test was conducted. The garlic with 3.0mm thickness showed the best result in the evaluation of palatability. On the other hand, in the case of garlic having a thickness of 1.5mm, the loss rate (Loss) due to breakage during the manufacture of garlic snacks was the highest at 60%, indicating that the garlic thickness is preferably 3.0 mm or more.

Table 2. Effect of Garlic Lump Snacks on Garlic Chopping Thickness

Garlic thickness % Failure rate Milking Time * Symbol castle 1.5m / m 60% 10 minutes 3.3 3.0m / m 3% 15 minutes 5.0 5.0m / m 2% 17 minutes 4.1

* Setting the proper frying time with the same moisture content reaching time of each sample

<Test Example 3>

When preparing a garlic lactation snack in Example 1 was prepared a garlic lactation snack with a blanching time for each thickness of garlic as shown in Table 3.

The texture and palatability of the prepared garlic lacquer snack were measured and the results are shown in Table 3 below.

In the above, the measured value of texture and acceptability for the garlic lactose snack was measured by the sensory test agent of Test Example 1, and their majority opinion was expressed.

As shown in the results of Table 3, the optimum blanching time for each slice of garlic in boiling water at 90 ° C was 1 min for 1.5 mm thick garlic, 5 min for 3.0 mm thick garlic, and 8 min for 5.0 mm thick garlic. .

Table 3. Texture and preference according to the blanching time according to the thickness of garlic

Item 1.5mm 3.0mm 5.0mm 1 minute +++ + + 3 minutes - ++ + 5 minutes - +++ ++ 8 minutes --- - +++ 12 minutes --- - -

+: Blancing is not even. The tissue was tight and there was no heat transfer to the core. Cracks like living tissue

++: Slightly lacking degree of blanching Heat is transferred to the center but the organization is slightly hard due to lack of time.

+++: Blanching is the best fit. The heat transfer to the center is sufficient and the organization is flexible and transparent.

-: The degree of blanching is slightly severe. The tissue begins to recede.

-: The degree of blanching is slightly worse. The organization begins to collapse.

---: The degree of blanching is very severe. Organization collapses and collapses.

<Test Example 4>

When preparing a garlic lacquer snack in Example 1, after garlic was beaten according to the sugar composition, Brix, acupuncture time, as shown in Table 4 below, to prepare a garlic lacquer snack and to perform a sensory evaluation for color, sweetness, flavor, texture The results are shown in Table 4.

At this time, the sensory evaluation was measured by the 9-point measurement method as the sensory test agent of Test Example 1.

As shown in Table 4, sugar was higher in sweetness as brix of sugar was higher, but palatability as garlic snack was decreased. As a result of using oligosaccharide and maltodextrin to enhance the commercialization concept as a health snack, it was found that oligosaccharide: maltodextrin = 1: 2, 30 Brix, 4 hours acupuncture was best evaluated in terms of improving health food image and palatability. .

Table 4. Sensory Evaluation According to Sugar Composition, Brix, and Acupuncture Time

division Color Sweetness incense Organization Oligosaccharide 30 Brix, 3 hours 7.8 7.5 7.8 7.5 Sugar 30 Brix, 3 hours 8.0 7.7 7.5 8.2 Maltodextrin 30 Brix, 3 hours 8.1 8.2 7.0 8.7 Oligosaccharide: Maltodextrin = 1: 2, 25 Brix, 3 hours 8.0 7.9 7.5 8.1 Oligosaccharide: Maltodextrin = 1: 2, 30 Brix, 4 hours 8.1 8.3 7.9 8.3 Sugar: Maltodextrin = 1: 2, 25Brix, 3 hours 7.9 8.0 7.4 8.2 Sugar: maltodextrin = 1: 2, 30 Brix, 4 hours 8.0 8.1 7.5 8.3

<Test Example 5>

When preparing a garlic lacquer snack in Example 1 to prepare a garlic lacquer snack after rapid freezing, slow freezing as shown in Table 5 below, and carried out a sensory evaluation on the appearance, texture and the results are shown in Table 5.

At this time, the sensory evaluation was measured by the five-point measurement method as the sensory test agent of Test Example 1.

As shown in Table 5, in freezing garlic before lactose treatment, it was found that sensory characteristics were superior to that of the sample that had been slowly frozen by the garlic freezing treatment. Therefore, it was confirmed that the rapid freezing treatment is one of the very important processes as a pretreatment process in preparing garlic yummy snacks.

Table 5. Changes in product structure following rapid and slow freezing

division Sensory characteristics * Exterior Organization Rapid freezing (-40 ℃, 5 minutes) 5 5 Slow freezing (-20 ℃, 5 minutes) 3.1 4.3

* 1: Very bad. 2: Bad. 3. Normal 4: Good, 5: Very good.

<Test Example 6>

When preparing a garlic lacquer snack in Example 1, soybean oil was heated to have an initial temperature and a termination temperature as shown in Table 6 below without applying seasoning ingredients, and the soybean oil was treated with garlic for 15 minutes. Color change (L, a, b) value of garlic snacks was measured using a color difference meter after garlic lacquer treatment, and the results are shown in Table 6.

As shown in Table 6, as the finishing temperature of garlic was gradually increased, lightness (L) and yellowness (b) decreased, and redness (a) gradually increased due to the browning reaction. Therefore, in the case of garlic snacks, the initial temperature of 100 ℃ and the termination temperature of 95 ℃ were judged to be appropriate temperature ranges.

On the other hand, the proper freezing time of garlic is that browning does not occur because the garlic has reached the proper moisture content (2 to 3%). Confirmation was made for 10 to 15 minutes. It was concluded that caution should be exercised because the garlic is rapidly browned after the milking time has elapsed.

Table 6. Color Changes of Garlic Snacks by Temperature during Milking Process

Item Initial temperature (℃) Termination Temperature (℃) Surface chromaticity L a b A 105 95 48.27 5.8 20.6 B 105 90 50.2 5.2 22.2 C 100 95 55.9 5.4 24.8 D 100 90 58.0 5.0 26.3

Test Example 7 Antitumor Activity of Garlic (Cytotoxicity)

(1) sample preparation

Danyang, Seosan garlic and eight kinds of garlic were extracted using water and 70% ethanol at boiling point for 2 hours, filtered, and lyophilized to prepare a sample.

In addition, Danyang, China, Seosan and Wando Garlic were extracted by stirring and stirring at room temperature for 3 days using methanol, ethanol (chloroform), hexane (hexane) and ethyl acetate, respectively, and filtered for 12 hours at 40 ℃. After each solvent was completely removed by agitation, 10 ml of DMSO was added to prepare a cytotoxicity test sample.

Eight kinds of processed garlic and four kinds of fresh garlic samples were used for the cytotoxicity experiments.

(2) cancer cell culture

The cells used for the experiment were SNU-1 (KCLB, 00001) and HeLa (KCLB, 10002) cells were obtained from the Korea Cell Line Bank (KCLB).

The medium used for the experiment was RPMI-1640 (sigma, USA), 10% (v / v) Fetal Bovine Serum (FBS) and antibiotic (1% penicillin) after 30 minutes of inactivation in a 56 ° C water bath. 1 L of RPMI-1640 medium was prepared by adding 1% (v / v) of streptomycin, 2.0 g (w / v) of sodium bicarbonate, 4.75 g (w / v) of HEPES, and 0.3 g (w / v) of L-glutamine. Was used.

SNU-1 (KCLB, 00001) and HeLa (KCLB, 10002) cells from KCLB were cultured in a T-75 culture flask (TPP, Swiss) in a 37 ° C, 5% CO ₂ incubator. After confirming that the cells were sufficiently cultured, it was carried out by replacing 80% or more of the medium 2-3 times a week.

(3) MTT asaay (cytotoxicity)

MTT asaay was measured by the colorimetric MTT assay of Carmichael, J. et al. (1987) for cytotoxicity against two types of cancer cells derived from humans.

In other words, the cells of SNU-1 (KCLB 00001) and HeLa (KCLB, 10002) were cultured for 72 hours in RPMI-1640 (Sigma, USA) medium to adjust the concentration of SNU-1 cells to 1 × 10 ⁴ cells / well. And, HeLa (KCLB, 10002) cells were tested by adjusting to 1 × 10 ³ cell / well, respectively. 130 μl of the cells adjusted to the above concentrations were dispensed into 96 well plates, and 20 μl of 1 mg / ml concentration sample was added thereto and incubated in 37 ° C. and 5% CO ₂ incubator for 72 hours.

After that, 10µl of MTT solution prepared at 5mg / ml was added, and SNU-1 cells were colored for 4 hours in HeLa cells for 5 hours at 37 ° C and 5% CO ₂ incubator, followed by 50µl of PBS buffer and 20% SDS solution. 50 μl of the solution was incubated for 20 hours.

Then, 50 μl of DMSO was added to completely freeze the cells, and then absorbance was measured at 540 nm using an ELISA microplate reader (Emax, Molecular Devices, U.S.A), and then cytotoxicity was confirmed using the following formula.

Cytotoxicity (%) = [1-(A / B)] × 100

A: Absorbance of the test well

B: Absorbance of well cultured only cancer cells

As a result, water extract and 70% ethanol extract showed low anticancer activity at 15mg / ml concentration of processed garlic, Danyang garlic and Seosan garlic (see Table 7).

Table 7. Cytotoxicity of Garlic Water Extract and Garlic 70% Ethanol Extract

Extraction solvent sample Cytotoxicity (%) SNU-1 HeLa Water Danyang Garlic One 11 Seosan Garlic One 9 Garlic and Tangled Products 3 14 70% ethanol Danyang Garlic 2 10 Seosan Garlic One 11 Garlic and Tangled Products One 11

Table 8 shows the anticancer activity of garlic cut into 1.5, 3, and 5 mm thick, and garlic depressurized for 3, 5, and 8 minutes. As a result of extracting the active ingredient of garlic, which had been dried under reduced pressure with water, the anticancer activity was found to be 1-27%, and the anticancer activity was low.

TABLE 8

Samples slice (mm) blanching (min.) Cytotoxicity (%) SNU-1 HeLa 1-1 3 3 One 27 1-2 3 5 2 10 1-3 3 8 2 14 2-1 5 3 5 3 2-2 5 5 3 12 2-3 5 8 4 18 3-1 1.5 3 One 7 3-2 1.5 5 7 15 3-3 1.5 8 5 One

The cytotoxicity of samples obtained by stirring, extracting, filtering and stirring for 3 days at room temperature using methanol, chloroform, hexane and ethyl acetate in Danyang, China, Seosan and Wando garlic for 12 hours at 40 ℃ was HeLa's cell line. The cells showed better effects, followed by extracts of Methanol, Hexane, Ethyl acetate, and Chloroform (see Table 9). In general, the cytotoxicity against cancer cells is considered to be excellent when showing the inhibitory activity of 50% with the addition of 25ug / ml of the sample.

TABLE 9

 Extract solvent Samples Cytotocixity (%) SNU-1 HeLa Methanol Wando 42 8 Danyang 53 10 Made in China 50 8 Seosan 53 4 Ethyl acetate Wando 8 10 Danyang 35 25 Made in China 42 28 Seosan 14 28 Chlororoform Wando 23 8 Danyang 15 8 Made in China 21 5 Seosan 16 5 Hexane Wando 30 11 Danyang 42 20 Made in China 33 36 Seosan 38 30

Test Example 8 Antibacterial Activity of Garlic

The strains used for the antimicrobial activity screening were each cultured in slant medium with platinum. Each 10ml broth medium (Calf Brain Infusion 7.50g / L, Beef heart infusion 10g / L, Gelatin peptone 10.00g / L, Sodium Chloride) 5 g / L, Disodium Phosphate 2.50 g / L, Dextrose 2 g / L), and incubated at 37 ° C. for 18 to 24 hours.

The antimicrobial activity test medium was prepared by sterilizing each growth medium and coagulating by dispensing the base medium (agar 1.5%) in petridish, inoculating 1% of each strain, and mixing the medium medium (agar 0.75%). Was prepared by dispensing it. 15mg / ml water extract, 70% ethanol extract, and methanol, ethyl acetate, chloroform of four fresh garlic of Danyang, Seosan, China, and Wando on paper disc (diameter 8mm, Advantec, Toyo Roshi Co) After measuring the brix value of the hexane solvent extract, 20 μl of each extract was added and incubated in a 37 ° C. incubator for 36 to 48 hours.

Paper disc agar diffusion method (Kim, MS, Lee, DC, Hong, Chang, IS, Cho, HY, kwon YK and kim HY Antimicrobial Efeects of Ethanol Extracts from korean and Indonesian Plants.Korean J. Food Sci.Technol Vol. 32, No. 4, pp. 949 ~ 958, 2000) and the antimicrobial activity was compared by measuring the clear zone diameter (mm) around the paper disc.

As a result, the antimicrobial effect of water extract and 70% ethanol extract was not found. The antimicrobial activity was investigated by extracting with various solvents, showing the best antimicrobial activity in chloroform extract, Bacillus subtilis . In the Pseudomonas aeruginosa species, all four solvent extracts of methanol, ethyl acetate, chloroform and hexane showed antimicrobial activity (see Table 10).

TABLE 10

extract conditions Samples Microorganism strains E.c B.s P.a S.a S.t water extract Seosan Garlic + + ²⁾ + + + Danyang Garlic + + + + + Garlic final product + - + + + 70% ethanol extract Seosan Garlic + + + + + Danyang Garlic + + + + + Garlic final product + - + + +

EC: Escherichia coli . BS: Bacillus subtilis .

PS: Pseudomonas aeruginosa . SA: Staphylococcus aureus .

ST: Salmonella typhimurium .

unit: inhibition zone diameter (mm).

¹⁾ have no antibacterial activity. ²⁾ weak activity.

* Concentration 150mg / ml

As a result of analyzing the antimicrobial effect of various solvent extracts (see Table 11), the antibacterial effect of the chloroform extract was the best. In particular, the antibacterial effects against Bacillus subtilis . And Pseudomonas aeruginosa .

TABLE 11

Solvents Samples Microorganism strains E.c B.s P.a S.a S.t Methanol control ^-2) - - - - Wando - 9 ¹⁾ 8 - - Danyang - 8 - - - Made in China - 10 8 - - Seosan - 8 8 - - Ethyl acetate Wando - 13 16 - - Danyang - - 13 - - Made in China - 8 15 - - Seosan - 9 15 - 8 Chlororoform Wando - 14 15 - - Danyang - 9 12 - - Made in China - 13 16 - - Seosan - 14 15 - - Hexane Wando - 8 12 - 8 Danyang - 8 9 - - Made in China - - 9 - - Seosan - 9 13 - -

EC: Escherichia coli . BS: Bacillus subtilis .

PA: Pseudomonas aeruginosa . SA: Staphylococcus aureus .

ST: Salmonella typhimurium .

¹⁾ inhibition zone diameter (mm).

²⁾ weak activity.

As in the results of the test example, the garlic lactose snack prepared by the present invention can be seen that the sensory superiority compared to roasted garlic.

Therefore, by the manufacturing method of the garlic lactose snack of the present invention, garlic having excellent nutrition and functionality can be easily consumed by all ages.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

Claims (3)

Peeling and washing garlic, Cutting the washed garlic, Blanching the fine garlic, A sugar immersion step of immersing the blanched garlic for 1 to 5 hours in a solution of 20 to 35 brix of sugar containing any one or more sugars selected from the group consisting of sugar, fructose, glucose, syrup and honey, Rapid freezing the garlic after the acupuncture, Herbal extract of any one selected from the group consisting of licorice, jujube, cinnamon and round to the quick-frozen garlic; At least one sap selected from the group consisting of groin sap and maple sap; Any one or more juices selected from the group consisting of apples, pears, strawberries, grapes, peaches, plums, apricots, lemons, oranges, tangerines, watermelons, melons, tomatoes, mangoes, pineapples, kiwis and bananas; And 20 to 60 parts by weight of any one sugar alcohol selected from xylitol, mannitol, maltitol, erythritol, sorbitol, glycitol, ribitol and galactitol, based on 100 parts by weight of at least one liquid selected from purified water, rice starch, wheat starch. Coated with seasoning ingredients including 20 to 40 parts by weight of any one star selected from corn starch, soybean starch, sweet potato starch and potato starch, 0.1 to 3 parts by weight of salt, 5 to 15 parts by weight of aloe and 5 to 10 parts by weight of mugwort Anti-cancer, antihypertensive, antimicrobial functional lactose garlic snack manufacturing method comprising the step of treating after lactation. delete delete