KR100900988B1 - 셀레늄 및 아연이 강화된 숙성 흑마늘 및 이를 이용한 숙성흑마늘 농축액의 제조방법 - Google Patents
셀레늄 및 아연이 강화된 숙성 흑마늘 및 이를 이용한 숙성흑마늘 농축액의 제조방법 Download PDFInfo
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- KR100900988B1 KR100900988B1 KR1020080086863A KR20080086863A KR100900988B1 KR 100900988 B1 KR100900988 B1 KR 100900988B1 KR 1020080086863 A KR1020080086863 A KR 1020080086863A KR 20080086863 A KR20080086863 A KR 20080086863A KR 100900988 B1 KR100900988 B1 KR 100900988B1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
Description
평균치 | 범위(최소∼최대) | |
전립선 신장 간장 심장 췌장 대동맥 난소 고환 비장 폐 뇌 백혈구 | 6300 4500 3200 2500 2200 1950 1600 1300 1300 1300 750 450 | 1500 ∼25000 2300 ∼10000 1600 ∼8600 1450 ∼6400 1450 ∼6400 950 ∼4800 550 ∼3500 750 ∼3900 660 ∼3300 740 ∼2800 660 ∼3300 480 ∼1500 |
대조군 | 0.1(g/l) | 0.25 | 0.5 | 1 | 5 | 10 |
0.296 | 1.337 | 3.101 | 3.333 | 3.928 | 7.997 | 19.979 |
대조군 | 1회 | 2회 | 3회 |
0.296 | 1.337 | 2.301 | 4.333 |
대조군 | 0.01(g/l) | 0.1 | 0.5 | 1 | 5 | 10 |
0.689 | 0.989 | 1.681 | 3.667 | 6.928 | 7.337 | 10.901 |
대조군 | 1회 | 2회 | 3회 |
0.689 | 1.681 | 2.987 | 4.990 |
함량 | 대조군 | 1회 | 2회 | 3회 |
셀레늄(ug/g) | 0.299 | 1.671 | 2.4311 | 4.978 |
아연(mg/100g) | 0.678 | 1.796 | 2.807 | 4.897 |
구분 | 셀레늄 강화숙성흑마늘 | 아연 강화 숙성흑마늘 | 셀레늄/아연 강화 숙성흑마늘 | 숙성 흑마늘 (비교예) |
항산화 활성(%) | 1.78 | 1.81 | 1.79 | 1.73 |
폴리페놀 함량(%) | 33.69 | 33.63 | 33.89 | 33.71 |
구분 | 셀레늄 강화 숙성흑마늘 | 아연 강화 숙성흑마늘 | 셀레늄, 아연 강화 숙성 흑마늘 | 숙성 흑마늘(비교예) |
셀레늄(ug/g) | 3.203 | 0.399 | 3.456 | 0.401 |
아연(mg/100g) | 1.222 | 3.362 | 3.557 | 1.237 |
설문조사 |
(1) 숙성 흑마늘과 흑마늘 농축액의 맛은 어떠한가? ①매우좋다 ②좋다 ③보통이다 ④그저그렇다 ⑤좋지않다 (2) 냄새는 어떠한가? ①매우좋다 ②좋다 ③보통이다 ④그저그렇다 ⑤좋지않다 (3) 섭취하기 용이한가? ①매우좋다 ②좋다 ③보통이다 ④그저그렇다 ⑤좋지않다 |
구분/(명) | ①매우좋다 | ②좋다 | ③보통이다 | ④그저그렇다 | ⑤좋지않다 |
맛 | 22 | 64 | 10 | 4 | 0 |
냄새 | 22 | 26 | 26 | 18 | 8 |
섭취의 용이성 | 20 | 27 | 33 | 13 | 7 |
구분/(명) | ①매우좋다 | ②좋다 | ③보통이다 | ④그저그렇다 | ⑤좋지않다 |
맛 | 72 | 20 | 6 | 2 | 0 |
냄새 | 46 | 34 | 17 | 2 | 1 |
섭취의 용이성 | 82 | 16 | 2 | 0 | 0 |
Claims (6)
- 숙성 흑마늘 제조방법에 있어서, 마늘 재배 단계에서 3.3m2의 재배면적 당 0.01g 내지 10g의 셀레늄 및 0.01g 내지 10g의 아연이 용해된 수용액 1l를 마늘에 1회 내지 5회 엽면시비하여 셀레늄 및 아연 함량이 흑마늘 중량에 대하여 각각 3.455 내지 10.294 ㎍/g 및 3.556 내지 9.696 ㎎/100g으로 함유된, 셀레늄 및 아연이 강화된 숙성 흑마늘의 제조방법.
- 제 1항에 있어서, 상기 수용액의 상기 셀레늄은 소듐 셀레내이트이고 및 상기 아연은 황산아연인 것인 셀레늄 및 아연이 강화된 숙성 흑마늘 제조방법.
- 제 1항에 있어서, 하기 단계를 포함하는 셀레늄 및 아연이 강화된 숙성 흑마늘 제조방법:(1) 마늘 재배 단계에서 3.3m2의 재배면적 당 0.01g 내지 10g의 셀레늄 및 0.01g 내지 10g의 아연이 용해된 수용액 1l를 마늘에 1회 내지 5회 엽면시비하여 마늘 중량에 대하여 셀레늄 및 아연의 함량이 각각 1.671 내지 4.978 ㎍/g 및 1.796 내지 4.897 ㎎/100g으로 함유된 마늘을 수득하는 단계;(2) 상기 수득된 마늘을 세척 건조한 다음 80-95℃의 스팀을 가하여 3 내지 11 시간동안 증숙하는 단계;(3) 상기 증숙된 마늘을 80-95%의 습도를 가하여 60-75℃의 온도에서 280-300 시간 동안 1차 숙성시키는 단계;(4) 상기 1차 숙성시킨 마늘을 42-47℃의 온도에서 40-50시간동안 2차 숙성시키는 단계;(5) 상기 2차 숙성시킨 마늘을 실온에서 냉각시키는 단계; 및(6) 상기 냉각시킨 마늘을 실온에서 150-180시간동안 건조시키는 단계.
- 삭제
- 삭제
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CN105272532A (zh) * | 2015-09-25 | 2016-01-27 | 全椒县大地种植专业合作社 | 一种核桃富硒叶面肥 |
KR20200100305A (ko) * | 2019-02-18 | 2020-08-26 | 한평희 | 셀레늄 및 아연 성분이 강화된 쇠비름 재배방법 |
KR20210095848A (ko) * | 2019-08-16 | 2021-08-03 | 채부기 | 유기 게르마늄 마늘을 이용한 흑마늘 가공식품 |
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CN105272532A (zh) * | 2015-09-25 | 2016-01-27 | 全椒县大地种植专业合作社 | 一种核桃富硒叶面肥 |
KR20200100305A (ko) * | 2019-02-18 | 2020-08-26 | 한평희 | 셀레늄 및 아연 성분이 강화된 쇠비름 재배방법 |
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KR20210095848A (ko) * | 2019-08-16 | 2021-08-03 | 채부기 | 유기 게르마늄 마늘을 이용한 흑마늘 가공식품 |
KR102297589B1 (ko) | 2019-08-16 | 2021-09-02 | 채부기 | 유기 게르마늄 마늘을 이용한 흑마늘 가공식품 제조방법 |
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