KR100754112B1 - Dry garlics manufacture method of jelly type - Google Patents

Dry garlics manufacture method of jelly type Download PDF

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KR100754112B1
KR100754112B1 KR1020060077936A KR20060077936A KR100754112B1 KR 100754112 B1 KR100754112 B1 KR 100754112B1 KR 1020060077936 A KR1020060077936 A KR 1020060077936A KR 20060077936 A KR20060077936 A KR 20060077936A KR 100754112 B1 KR100754112 B1 KR 100754112B1
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garlic
dried
natural
oligosaccharide
solution
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KR1020060077936A
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Korean (ko)
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서상문
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서상문
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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A method of manufacturing jelly-type dried garlic by soaking fresh garlic in herbal extract containing cinnamon bark, ginseng, oligosaccharide, dextrin and corn syrup, steaming the soaked garlic and then sugaring is provided. The method removes the odor of garlic and provides efficacy of garlic. A fresh garlic is dried at 15 to 25deg.C to a moisture content of less than 15%, aged in herbal extract at 80deg.C for 10min and dried on a wicker tray or well ventilated plate at 15 to 25deg.C. The dried garlic is steamed for 2 to 3min, preserved in a solution containing 5kg oligosaccharide, 1kg dextrin and 4kg corn syrup for 24hr, dried at 15 to 25deg.C for 24hr and freeze-dried at less than 3deg.C for 24hr. To maintain natural color, improve taste and flavor and prevent deterioration, the treated garlic is coated with sugar and dried at less than 5deg.C for 48hr. The herbal extract is obtained by extracting 0.5kg cinnamon bark, 0.5kg ginseng, 6.5kg oligosaccharide, 0.5kg dextrin, 2kg corn syrup, 10L water and 50 to 100g salt at 100deg.C for 1hr and filtering.

Description

젤리타입의 건마늘 제조방법{Dry garlics manufacture method of jelly type}Dry garlics manufacture method of jelly type

본 발명은 젤리타입의 건마늘 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a jelly of dry garlic.

마늘에는 알린, 스코르디닌, 게르마늄 등과 같은 다양한 약리 성분이 포함되어 이들 성분이 체내의 각종 질환에 독특한 치료효과를 발휘하고 있다.Garlic contains a variety of pharmacological components, such as allin, scordinine, germanium, etc. These ingredients have a unique therapeutic effect on various diseases in the body.

구체적으로는 마늘에 풍부하게 함유되어 있는 알린과 알리나제라 불리는 유항성분 때문인데 이 두 성분은 마늘이 분쇄되면 서로 섞여 유황과 산소가 결합한 황화합물인 알리신이란 물질로 바뀌게 되는데 마늘을 먹었을 때 강한 자극과 함께 냄새가 나는 것은 이 황화합물 때문이다. 이 알리신은 산화환원 작용의 힘이 강하여 신체 속에 들어온 유해물질과 결합하여 배설시키기도 하고 강하게 체세포를 자극하여 신진대사를 촉진시키기도 한다. 또한, 마늘에는 전혀 냄새가 나지않는 스코르디닌이 들어 있는데, 이것은 체내에서 강장, 강정 효과를 나타내는 것으로 알려져 있다. 이런 사실은 쥐를 이용한 실험에서도 입증되고 있다. 즉, 마늘에서 추출 한 스코르디닌을 한 무리에게는 먹이고 다른 무리에게는 먹이지 않고 헤엄치게 한 결과, 스코르디닌을 먹은 쪽이 안 먹은 쪽보다 4배나 더 잘 헤엄치는 게 확인되었다. 또, 스코르디닌을 먹은 쥐들의 고환을 조사해 보니 정자의 수도 월등히 많았다. 또한, 마늘에 있는 게르마늄은 체내에 산소를 온몸의 구석구석에 공급해 주는 작용을 한다. 따라서, 지구력의 증가에 도움을 주며 게르마늄을 함유하고 있는 식물로는 마늘(745PPM)이 제일 많고 그 다음이 영지버섯(350PPM), 가자(262PPM), 산두근(257PPM) 등이다. Specifically, it is due to the crumbs called aline and alinase, which are abundant in garlic, and when the garlic is crushed, they are mixed with each other and converted into a substance called allicin, a sulfur compound that combines sulfur and oxygen. It is because of this sulfur compound that smells together. The allicin has a strong redox effect that binds and excretes harmful substances that enter the body, and also stimulates somatic cells to promote metabolism. In addition, garlic contains scordinin, which does not smell at all, which is known to have a tonic and tonic effect in the body. This has been demonstrated in mice. In other words, the scodinin extracted from garlic was fed to one group and not fed to the other group, and as a result, it was confirmed that the side that ate the sordinin swims four times better than the side that has not eaten it. In addition, by examining the testicles of mice fed scodinin, the number of sperm was much higher. Germanium in garlic also acts to supply oxygen throughout the body to every corner of the body. Therefore, garlic (745PPM) is the most common plant that helps increase endurance and contains germanium, followed by Ganoderma lucidum (350PPM), Gaza (262PPM) and wild boar (257PPM).

이러한 마늘을 유용하게 복용하는 방법은 구워서 죽염에 찍어 먹는 것이 좋은 방법이나 이는 상당히 불편함을 수반하기 때문에 지속적으로 실행하기에는 그리 쉽지가 않다. 특히, 본초강목에 마늘은 금기(金氣)가 강해 맵고 약성은 따뜻하나. 독이 있어 많이 먹으면 간을 다치고 눈이 어두워 진다고 하였다. 그리고 생마늘을 먹지 말고 익혀서 먹으라고 권하였으며 가장 좋은 방법은 숯불에 구워서 먹는 것이라고 하였다. A good way to take this garlic is to bake it and eat it with bamboo salt, but it is not easy to carry on continuously because it is quite inconvenient. In particular, garlic has a strong taboo, spicy and warm. If you eat a lot of poison to hurt liver and dark eyes. He advised them not to eat raw garlic but to cook it. The best way to eat it was to roast it on charcoal.

상기와 같이 마늘의 우수한 작용에도 불구하고 알리신 성분은 강한 자극성 냄새와 점막자극성 때문에 생으로 복용하기에는 어려움이 있다. 따라서, 이들 성분을 이용하여 구운 마늘과 같이 마늘을 일정한 온도에서 가열처리 하여 준 것을 분말화, 입상화 혹은 다른 가공식품의 원료 등으로 공급하고 있다. 그러나 이들 가공방법은 마늘 자체를 즐겨 복용하기보다는 일종의 약이나 건강식품과 같은 형태로 복용토록 함으로서, 부담없이 즐기고 상식(常食)하기 어려운 단점이 있는 등의 문제점이 있었다.Despite the excellent action of garlic as described above, allicin component is difficult to take raw because of strong irritant odor and mucosal irritant. Therefore, the garlic which is heat-treated at a constant temperature, such as garlic roasted using these ingredients, is supplied as a raw material of powdered, granulated or other processed food. However, these processing methods, such as taking a form of medicine or health food rather than enjoying garlic itself, there was a problem such as having a disadvantage that it is difficult to enjoy casually and common sense (常食).

따라서, 본 발명은 마늘을 일상 생활 속에서 손쉽게 섭취 가능하도록 하는 젤리타입의 건마늘 제조방법을 제공하고자 한다.Therefore, the present invention is to provide a jelly-type dry garlic production method for easily ingesting garlic in everyday life.

또한 마늘의 주성분을 파괴하지 않고 노약자, 어린이 및 투병자 등이 간단하고 편리하게 복용 가능하도록 하는 젤리타입의 건마늘 제조방법을 제공하고자 한다.In addition, to provide a jelly-type dry garlic production method that allows the elderly, children, sick and sick to take easily and conveniently without destroying the main ingredients of garlic.

본 발명은 신선한 마늘을 선별하여 수세 후 건조하고, 침당(沈糖) 일정한 시간 숙성(熟成)하여 건조한 후 증숙(蒸熟)하고, 마늘의 표면에 당(糖)을 도포하고 부드럽게 냉장 건조하여 이루어진 것을 특징으로 하는 젤리타입의 건마늘 제조방법에 관한 것이다.The present invention is made by selecting fresh garlic, washing with water, drying after washing, ripening for a certain period of time, drying, steaming, applying sugar to the surface of garlic, and gently refrigerated drying. It relates to a jelly-type dry garlic production method characterized in that.

이하, 본 발명의 제조방법을 구체적으로 제조실시 예에 의하여 설명하면 다음과 같다.Hereinafter, the manufacturing method of the present invention will be described in detail by the production examples.

본 발명은 표면이나 육질(肉質)에 손상이 없는 고품질의 상기 신선한 마늘을 선별하여, 물에 깨끗하게 세척한 후 영상 15˚C ~ 25˚C의 상온에서 마늘 표면의 수분함량이 15% 이하가 될 때까지 건조하는 세척 및 자연탈수공정과;The present invention screens the fresh garlic of high quality without damage to the surface or meat, washes clean with water, and the moisture content of the garlic surface at room temperature of 15˚C ~ 25˚C image will be 15% or less Washing and natural dehydration process to dry until;

상기 세척 및 탈수된 마늘의 독성과 냄새를 제거하고, 미각을 향상시킬 수 있도록 하기 위하여, 계피 0.5㎏ : 인삼 0.5㎏ : 올리고당 6.5㎏ : 텍스트린 0.5㎏ : 물엿 2㎏을, 물 10ℓ(리터)에 소금을 적당량(50 ~ 100g 정도) 희석하여, 상기 구성물과 함께 100˚C로 1시간 달인 용액에, 상기 세척 및 탈수한 마늘의 자연스런 형태를 유지하기 위하여, 상기 마늘을 그물망 용기에 담아서,상기 달인 용액에 투입하여 약 80˚C로 10분간 숙성시키는 숙성공정과;In order to remove the toxicity and smell of the washed and dehydrated garlic, and to improve the taste, cinnamon 0.5kg: 0.5kg ginseng: 6.5kg oligosaccharide: 0.5kg texturing 0.5kg syrup 2kg, water 10ℓ (liter) In order to maintain the natural form of the washed and dehydrated garlic in a solution which is diluted to an appropriate amount (about 50 ~ 100g) in a solution at 100 ° C. for 1 hour with the constituents, by putting the garlic in a mesh container, Aging step of aging for 10 minutes at 80 ° C. in a decoction solution;

상기와 같이 숙성한 마늘을 건져내어, 채반 또는 공기가 잘 통할 수 있는 평판에 골고루 펼쳐놓은 후 15˚C ~ 25˚C의 상온에서 자연건조시키는 자연건조공정과;Taking out the aged garlic as described above, and spreading evenly on a flat plate through which chaeban or air can pass through a natural drying step of natural drying at room temperature of 15˚C ~ 25˚C;

상기 자연건조한 마늘의 잔류 독소를 제거하고, 음용하기 좋게 적당히 익히며(젤리형), 마늘의 자연스런 형태를 유지하기 위하여, 상기 자연건조되고 조금 단단해 진 마늘을 채반 또는 평판에 놓인 그대로 증숙조(蒸熟漕)에 넣고 증기로 2~3분간 찌는 증숙공정과;To remove residual toxins of the naturally dried garlic, cook it properly to drink (jelly type), and to maintain the natural form of garlic, the dried and slightly hardened garlic is steamed as it is placed on a plate or flat plate. Steaming and steaming in steam for 2-3 minutes;

상기 증숙 후 열이 식지않은 상태의 마늘을, 올리고당 5㎏ : 텍스트린 1㎏ : 물엿 4㎏의 비율로 배합된 용액에 24시간 절이는 절임공정과;A pickling process of rinsing garlic in a state in which the heat is not cooled after the steaming, in a solution containing a ratio of 5 kg oligosaccharide: 1 kg: 4 kg of starch syrup;

상기 용액에 절여 마늘표면에 과다하게 도포된 당을 분리시켜, 상기 마늘이 당의 끈적끈적한 성질에 의하여 서로 붙지 않도록 하고, 마늘의 육질을 단단하게 하기위하여, 상기 절인 채반을 그대로 회수하여 영상 15˚C ~ 25˚C의 상온에서 24시간 자연건조시킨 후 영하 3˚C이하에서 24시간 냉동건조시키는 건조공정과;Pickled in the solution to separate the excessively coated sugar on the garlic surface, so that the garlic does not stick to each other by the sticky nature of the sugar, and in order to harden the meat quality of the garlic, the pickled rice is recovered as it is 15 ° C A drying step of freeze-drying at -25 ° C or below for 24 hours after natural drying at room temperature of 25 ° C for 24 hours;

상기 건조된 마늘을 자연스런 밤색을 유지하고, 맛과 향이 좋게하고, 자극성이 없고 장기간 변질을 방지하기 위하여, 상기 건조된 마늘의 표면에 설탕을 도포하고, 영상 5˚C 이하에서 48시간 건조 및 저장하는 제품화공정을 포함하여 이루어진 것을 특징으로 하는 젤리타입의 건마늘 제조방법을 제공한다.In order to keep the dried garlic natural brown, taste and aroma good, irritating and long-term deterioration, sugar is applied to the surface of the dried garlic, dried and stored for 48 hours at 5 ° C or less image It provides a jelly-type dry garlic production method characterized in that it comprises a commercialization process.

상기와 같이, 본 발명은 우리의 일상식단에서 항상 접하는 유익한 마늘을, 양념 또는 술 등으로 간접섭취하여 왔으나, 마늘의 독특한 냄새와 점막자극성을 순화한 젤리타입의 건마늘을 간식, 술안주 또는 고명 식품 등으로 손쉽게 이용할 수 있도록 함으로써, 생활 속에서 마늘의 고유한 약리활성성분을 충분히 섭취할 수 있도록 하여, 암의 해소, 혈액순환촉진, 면역력 증강 및 해독, 살균력 강화 등을 통하여 국민건강증진에 이바지하고, 마늘농가의 소득증가에도 기여할 수 있는 효과가 있다.As described above, the present invention has been indirectly ingested beneficial garlic always in our daily diet, such as seasoning or alcohol, snacks, wine snacks or garnish foods of jelly type dried garlic, which is a unique smell of garlic and mucous membrane stimulation By making it easy to use, etc., it is possible to consume enough garlic's unique pharmacologically active ingredients in daily life, thereby contributing to the promotion of national health by eliminating cancer, promoting blood circulation, enhancing and detoxifying immunity, and enhancing sterilization. In addition, it has the effect of contributing to the income increase of garlic farmers.

Claims (1)

표면이나 육질(肉質)에 손상이 없는 고품질의 상기 신선한 마늘을 선별하여, 물에 깨끗하게 세척한 후 영상 15˚C ~ 25˚C의 상온에서 마늘 표면의 수분함량이 15% 이하가 될 때까지 건조하는 세척 및 자연탈수공정과;Select the fresh garlic of high quality without damage to the surface or meat, wash it cleanly with water and dry it until the moisture content of garlic surface is 15% or less at room temperature of 15˚C ~ 25˚C Washing and natural dehydration process; 상기 세척 및 탈수된 마늘의 독성과 냄새를 제거하고, 미각을 향상시킬 수 있도록 하기 위하여, 계피 0.5㎏ : 인삼 0.5㎏ : 올리고당 6.5㎏ : 텍스트린 0.5㎏ : 물엿 2㎏을, 물 10ℓ(리터)에 소금을 적당량(50 ~ 100g 정도) 희석하여, 상기 구성물과 함께 100˚C로 1시간 달인 용액에, 상기 세척 및 탈수한 마늘의 자연스런 형태를 유지하기 위하여, 상기 마늘을 그물망 용기에 담아서,상기 달인 용액에 투입하여 약 80˚C로 10분간 숙성시키는 숙성공정과;In order to remove the toxicity and smell of the washed and dehydrated garlic, and to improve the taste, cinnamon 0.5kg: 0.5kg ginseng: 6.5kg oligosaccharide: 0.5kg texturing 0.5kg syrup 2kg, water 10ℓ (liter) In order to maintain the natural form of the washed and dehydrated garlic in a solution which is diluted to an appropriate amount (about 50 ~ 100g) in a solution at 100 ° C. for 1 hour with the constituents, by putting the garlic in a mesh container, Aging step of aging for 10 minutes at 80 ° C. in a decoction solution; 상기와 같이 숙성한 마늘을 건져내어, 채반 또는 공기가 잘 통할 수 있는 평판에 골고루 펼쳐놓은 후 15˚C ~ 25˚C의 상온에서 자연건조시키는 자연건조공정과;Taking out the aged garlic as described above, and spreading evenly on a flat plate through which chaeban or air can pass through a natural drying step of natural drying at room temperature of 15˚C ~ 25˚C; 상기 자연건조한 마늘의 잔류 독소를 제거하고, 음용하기 좋게 적당히 익히며(젤리형), 마늘의 자연스런 형태를 유지하기 위하여, 상기 자연건조되고 조금 단단해 진 마늘을 채반 또는 평판에 놓인 그대로 증숙조(蒸熟漕)에 넣고 증기로 2~3분간 찌는 증숙공정과;To remove residual toxins of the naturally dried garlic, cook it properly to drink (jelly type), and to maintain the natural form of garlic, the dried and slightly hardened garlic is steamed as it is placed on a plate or flat plate. Steaming and steaming in steam for 2-3 minutes; 상기 증숙 후 열이 식지않은 상태의 마늘을, 올리고당 5㎏ : 텍스트린 1㎏ : 물엿 4㎏의 비율로 배합된 용액에 24시간 절이는 절임공정과;A pickling process of rinsing garlic in a state in which the heat is not cooled after the steaming, in a solution containing a ratio of 5 kg oligosaccharide: 1 kg: 4 kg of starch syrup; 상기 용액에 절여 마늘표면에 과다하게 도포된 당을 분리시켜, 상기 마늘이 당의 끈적끈적한 성질에 의하여 서로 붙지 않도록 하고, 마늘의 육질을 단단하게 하기위하여, 상기 절인 채반을 그대로 회수하여 영상 15˚C ~ 25˚C의 상온에서 24시간 자연건조시킨 후 영하 3˚C이하에서 24시간 냉동건조시키는 건조공정과;Pickled in the solution to separate the excessively coated sugar on the garlic surface, so that the garlic does not stick to each other by the sticky nature of the sugar, and in order to harden the meat quality of the garlic, the pickled rice is recovered as it is 15 ° C A drying step of freeze-drying at -25 ° C or below for 24 hours after natural drying at room temperature of 25 ° C for 24 hours; 상기 건조된 마늘을 자연스런 밤색을 유지하고, 맛과 향이 좋게하고, 자극성이 없고 장기간 변질을 방지하기 위하여, 상기 건조된 마늘의 표면에 설탕을 도포하고, 영상 5˚C 이하에서 48시간 건조 및 저장하는 제품화공정을; 포함하여 이루어진 것을 특징으로 하는 젤리타입의 건마늘 제조방법.In order to keep the dried garlic natural brown, taste and aroma good, irritating and long-term deterioration, sugar is applied to the surface of the dried garlic, dried and stored for 48 hours at 5 ° C or less image A commercialization process; Jelly type dry garlic production method, characterized in that made.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100873934B1 (en) 2007-08-17 2008-12-12 김명선 Black garlic jam and method for making of the same
KR100922525B1 (en) * 2007-09-28 2009-10-20 충남대학교산학협력단 A Method for deorderizing galics, seasonings and processed foods made by the method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950028648A (en) * 1994-04-12 1995-11-22 이중덕 Manufacturing method of odorless garlic
KR950028654A (en) * 1994-04-29 1995-11-22 염응수 Method for preparing lyophilized garlic
KR960040190A (en) * 1995-05-09 1996-12-17 백운화 Manufacturing method of chopped garlic with greening and browning prevention

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950028648A (en) * 1994-04-12 1995-11-22 이중덕 Manufacturing method of odorless garlic
KR950028654A (en) * 1994-04-29 1995-11-22 염응수 Method for preparing lyophilized garlic
KR960040190A (en) * 1995-05-09 1996-12-17 백운화 Manufacturing method of chopped garlic with greening and browning prevention

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100873934B1 (en) 2007-08-17 2008-12-12 김명선 Black garlic jam and method for making of the same
KR100922525B1 (en) * 2007-09-28 2009-10-20 충남대학교산학협력단 A Method for deorderizing galics, seasonings and processed foods made by the method

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