KR100959651B1 - Method for production of onion or garlic block - Google Patents
Method for production of onion or garlic block Download PDFInfo
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- KR100959651B1 KR100959651B1 KR1020080026502A KR20080026502A KR100959651B1 KR 100959651 B1 KR100959651 B1 KR 100959651B1 KR 1020080026502 A KR1020080026502 A KR 1020080026502A KR 20080026502 A KR20080026502 A KR 20080026502A KR 100959651 B1 KR100959651 B1 KR 100959651B1
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- onion
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 56
- 240000002234 Allium sativum Species 0.000 title claims abstract description 48
- 235000004611 garlic Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 241000234282 Allium Species 0.000 title claims abstract 14
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 238000000227 grinding Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000011361 granulated particle Substances 0.000 claims abstract description 4
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229940029982 garlic powder Drugs 0.000 claims description 6
- 238000001238 wet grinding Methods 0.000 claims description 6
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 2
- 238000003801 milling Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims 2
- 239000008187 granular material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 244000291564 Allium cepa Species 0.000 description 43
- 230000000052 comparative effect Effects 0.000 description 10
- 239000002245 particle Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000007602 hot air drying Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 235000001508 sulfur Nutrition 0.000 description 3
- 239000011593 sulfur Substances 0.000 description 3
- 229910052717 sulfur Inorganic materials 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000234280 Liliaceae Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 235000005255 Allium cepa Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000220010 Rhode Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 150000002303 glucose derivatives Chemical class 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- UDCIYVVYDCXLSX-SDNWHVSQSA-N n-[(4-amino-2-methylpyrimidin-5-yl)methyl]-n-[(e)-5-hydroxy-3-(propyldisulfanyl)pent-2-en-2-yl]formamide Chemical compound CCCSS\C(CCO)=C(/C)N(C=O)CC1=CN=C(C)N=C1N UDCIYVVYDCXLSX-SDNWHVSQSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
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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
- 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
- A23L27/14—Dried spices
-
- 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
- A23L27/14—Dried spices
- A23L27/16—Onions
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 양파 또는 마늘을 분쇄하는 단계(a); 단계(a)의 분쇄한 양파 또는 마늘을 건조한 후 분쇄하는 단계(b); 단계(b)의 건조분말을 포도당과 혼합하는 단계(c); 단계(c)의 포도당과 혼합된 분말을 과립성형하는 단계(d); 단계(d)의 과립성형한 입자를 압착 및 건조한 후 냉각하는 단계(e);를 포함하는 것을 특징으로 하는 블록 제조 방법에 관한 것으로, 견고성이 우수하여 편의성 및 휴대성이 좋고, 양파 또는 마늘을 장기간 저장할 수 있으며, 복원시 고유의 풍미를 유지하는 효과를 발휘한다.The present invention comprises the steps of grinding the onion or garlic (a); (B) drying and pulverizing the crushed onion or garlic of step (a); (C) mixing the dry powder of step (b) with glucose; Granulating the powder mixed with the glucose of step (c); (E) compressing and drying the granulated particles of step (d) and then cooling (e); the method of manufacturing a block, comprising: excellent durability, good convenience and portability, and an onion or garlic It can be stored for a long time and maintains its original flavor when restored.
마늘, 블록, 분말, 양파, Garlic, block, powder, onion,
Description
본 발명은 양파 또는 마늘의 블록 제조방법에 관한 것으로, 더욱 상세하게는 견고성이 좋고 복원시 풍미가 풍부한 양파 또는 마늘의 블록 제조 방법에 관한 것이다. The present invention relates to a method for producing a block of onion or garlic, and more particularly, to a method for producing a block of onion or garlic rich in robustness and rich in restoration.
양파(Allium cepa L.)는 백합과 파속에 속하는 내한성 식물체로 다양한 기후조건에서 생육할 수 있어 거의 전세계 적으로 재배하고 있다.Onion ( Allium cepa L. ) is a cold-tolerant plant belonging to the genus Liliaceae. It can grow under various climatic conditions and is grown almost all over the world.
양파는 지방, 탄수화물, 단백질 같은 일반 성분 외에 유황성분과 당질, 비타민 B1, B2, C, 칼슘, 인, 철분 등의 미네랄이 풍부하게 들어 있다. 특히, 양파의 티아민프로필디설피드(thiamine propyldisulfide)는 알리신과 비타민 B1이 결합한 알리티아민의 체내 흡수를 촉진하기 때문에 양파와 함께 음식을 섭취하면 음식에 들어있는 비타민 B1의 체내 흡수를 촉진할 수 있으며, 글루타치온(glutathione)은 간 장의 해독 및 조혈작용을 강화시키고 눈의 질환을 예방한다. 또한, 양파는 항균 효과, 항암효과, 당뇨병 효과 및 성인병 예방효과가 있다. Onions are rich in sulfur, sugars, vitamins B 1 , B 2 , C, calcium, phosphorus and iron, as well as common constituents such as fats, carbohydrates and proteins. In particular, the thiamine propyldisulfide of onion promotes the absorption of alithiamine combined with allicin and vitamin B 1 , so eating foods with onions may promote the absorption of vitamin B 1 in the food. Glutathione enhances the liver's detoxification and hematopoiesis and prevents eye diseases. In addition, onion has an antimicrobial effect, anticancer effect, diabetes effect and adult disease prevention effect.
한편, 마늘(Allium sativum L.)은 백합과에 속하는 다년생 식물로 원산지는 서아시아이고 식품 및 의약품으로 많이 이용되고 있다.On the other hand, garlic ( Allium sativum L. ) is a perennial plant belonging to the family Liliaceae. It is native to West Asia and is widely used for food and medicine.
마늘의 주성분은 수분과 탄수화물로, 탄수화물은 주로 자당(fructose)의 중합체인 스코로도스(scorodose)로 구성되어 있으며 이밖에 유황성분, 당질, 지질, 및 비타민 B1, B2, C, 칼슘, 철분 등의 미네랄도 풍부하다. 특히, 유황성분 중 디알릴디설파이드는 암예방 효과가 인정되었으며, 자양강장, 정력증강, 피부미용효과도 뛰어나며 항암작용, 저혈당작용, 혈압강하작용, 동맥경화예방 등에도 효과적이다. 한편, 양파와 마늘은 주성분인 수분으로 인해 장기간 저장이 어렵기 때문에 급속 동결한 후, 동결 건조하는 방법으로 가공되어 사용되고, 가공비 때문에 경제성이 떨어져 사용하는데 어려움이 있다. The main component of garlic in water and carbohydrate, the carbohydrate is composed of polymers Scoring Rhodes (scorodose) of primarily sucrose (fructose) are the only sulfur content, carbohydrate, lipid, and vitamins B 1, B 2, C, calcium, iron It is also rich in minerals. In particular, diallyl disulfide among sulfur components has been recognized as a cancer prevention effect, nourishing tonic, energetic enhancement, skin beauty effect is also excellent, anti-cancer action, hypoglycemic action, blood pressure lowering action, arteriosclerosis prevention. On the other hand, onions and garlic are difficult to be stored for a long time due to the moisture as the main component is rapidly frozen, and then processed and used by the method of freeze-drying, there is a difficulty in using economical because of the processing cost.
이와 같은 문제점을 해결하고자 열풍건조 방식으로 양파 또는 마늘의 블록을 제조하는 방법이 대한민국 특허 10-0761344에 개시되었으나, 블록에 대한 견고성이 떨어지고, 복원시 풍미가 약한 문제점이 있다. In order to solve such a problem, a method of manufacturing a block of onion or garlic by a hot air drying method has been disclosed in Korean Patent No. 10-0761344, but there is a problem in that the hardness of the block is poor and the flavor is weak at the time of restoration.
이에 본 발명은 견고성이 우수하여 편의성 및 휴대성이 좋고, 복원시 고유의 풍미를 유지할 수 있는 양파 또는 마늘의 블록 제조방법을 제공하는데 그 목적이 있다. Accordingly, the present invention has an object of providing a method of producing a block of onion or garlic which is excellent in robustness and good in convenience and portability, which can maintain its unique flavor upon restoration.
상기 목적을 달성하기 위하여 본 발명은 양파 또는 마늘을 분쇄하는 단계(a); 단계(a)의 분쇄한 양파 또는 마늘을 건조한 후 분쇄하는 단계(b); 단계(b)의 건조분말을 포도당과 혼합하는 단계(c); 단계(c)의 포도당과 혼합된 분말을 과립성형하는 단계(d); 단계(d)의 과립성형한 입자를 압착 및 건조한 후 냉각하는 단계(e);를 포함하는 것을 특징으로 하는 양파 또는 마늘의 블록 제조방법을 제공한다. The present invention to achieve the above object is a step of crushing onion or garlic (a); (B) drying and pulverizing the crushed onion or garlic of step (a); (C) mixing the dry powder of step (b) with glucose; Granulating the powder mixed with the glucose of step (c); It provides a method for producing a block of onion or garlic, comprising the step (d) of pressing and drying the granulated particles of step (d) and cooling (e).
이하, 본 발명의 내용을 더욱 상세히 설명한다.Hereinafter, the content of the present invention will be described in more detail.
단계(a); 양파 또는 마늘을 분쇄하는 단계(a);Step (a); Milling onion or garlic (a);
단계(a)는 양파 또는 마늘을 분쇄하여 양파 또는 마늘 분말을 수득하는 단계이다. Step (a) is a step of grinding onion or garlic to obtain onion or garlic powder.
본 발명의 양파 또는 마늘의 분쇄는 특정 분쇄 조건에 한정하는 것은 아니나, 바람직하게는 20mesh 이상으로 습식 분쇄하는 것이 좋은데, 습식분쇄는 분쇄시 양파 또는 마늘 분말의 응집이나 고결 작용을 억제하기 때문이다. 또한, 습식분쇄는 양파 또는 마늘의 풍미를 훼손하지 않는 물 등의 용매에서 실시하는 것이 좋다.The grinding of the onion or garlic of the present invention is not limited to specific grinding conditions, but preferably wet grinding to 20 mesh or more, since the wet grinding suppresses the aggregation or solidifying action of the onion or garlic powder during grinding. In addition, the wet grinding is preferably carried out in a solvent such as water that does not impair the flavor of onion or garlic.
단계(b); 단계(a)의 분쇄한 양파 또는 마늘을 건조한 후 분쇄하는 단계Step (b); Drying and grinding the ground onion or garlic of step (a)
단계(b)는 단계(a)로부터 수득한 분말을 건조한 후, 다시 분쇄하는 단계이다. Step (b) is a step of drying and then pulverizing the powder obtained from step (a).
본 발명의 단계(a)로 부터 수득한 분말을 건조하는 공정은 특정 건조 방법에 한정하는 것은 아니나, 바람직하게는 분말을 두께 8mm 이하로 트레이(tray)에 깔아 55℃ 이하에서 8시간 동안 열풍 건조하는 것이 좋다. 이는 고온에 의한 양파 또는 마늘 풍미의 변화를 억제하기 때문에, 풍미가 풍부한 양파 또는 마늘 분말을 수득할 수 있다. The process of drying the powder obtained from step (a) of the present invention is not limited to a specific drying method. Preferably, the powder is spread on a tray with a thickness of 8 mm or less and dried on hot air at 55 ° C. or lower for 8 hours. Good to do. Since this suppresses the change in onion or garlic flavor due to high temperature, flavor-rich onion or garlic powder can be obtained.
또한, 상기의 열풍건조를 통해 얻은 양파 또는 마늘의 분말은 다시 분쇄공정을 거치게 되는데, 이때, 특정 분쇄방법 및 조건에 한정되는 것은 아니나 바람직하게는 양파 또는 마늘의 입자를 품온 30℃이하로 급속 냉각한 다음, RH 40%이하로 유지된 분쇄실에서 햄머 또는 핀밀로 품온을 50℃이하로 유지시킨 후, 80mesh 이상으로 분쇄하는 것이 좋다. 양파 또는 마늘의 분말을 더 작은 입자로 분쇄함으로써 풍미가 더 풍부하고 더 견고한 블록을 형성할 수 있다. In addition, the onion or garlic powder obtained through the hot air drying is subjected to a crushing process again, at this time, but is not limited to a specific grinding method and conditions, but preferably cooled rapidly to a temperature of 30 ℃ or less particles of onion or garlic Then, in the grinding chamber maintained at RH 40% or less, the product temperature is maintained at 50 ° C or below with a hammer or a pin mill, and then pulverized to 80 mesh or more. By crushing the powder of onion or garlic into smaller particles, a richer and firmer block can be formed.
단계(c); 단계(b)의 미세 건조분말을 포도당과 혼합하는 단계Step (c); Mixing the fine dry powder of step (b) with glucose
단계(c)는 단계(b)로부터 수득한 미세 건조분말을 포도당 용액과 혼합하는 단계이다. Step (c) is a step of mixing the fine dry powder obtained from step (b) with the glucose solution.
단계(b)로부터 수득한 양파 또는 마늘의 미세 건조 분말에 어떠한 당 용액을 혼합하여도 무방하나 바람직하게는 포도당 70% 이상 함유 용액을 사용하는 것이 좋은데, 포도당 용액은 분말에 혼합되어 블록을 형성하는데 있어서 결합제 역할을 하여 단단한 블록을 제조하는데 도움을 주기 때문이다. Any sugar solution may be mixed with the finely dried powder of onion or garlic obtained from step (b), but preferably, a solution containing 70% or more of glucose is used. The glucose solution is mixed with the powder to form a block. It acts as a binder to help produce a solid block.
한편, 원료 배합은 단계(b)로부터 양파 또는 마늘의 미세 건조 분말 100 중량부에 대해 부재료인 포도당 용액 1~25 중량부를 첨가하는 것이 좋은데, 포도당이 1 중량부 이하로 첨가되는 경우, 블록의 결합성이 떨어져 다루기 어려워지고, 25 중량부를 초과하여 첨가하는 경우, 블록의 품질적성을 훼손하여 블록을 제조하는데 어려움이 있기 때문이다. On the other hand, it is preferable to add 1 to 25 parts by weight of a glucose solution, which is a subsidiary material, based on 100 parts by weight of the finely dried powder of onion or garlic from step (b). This is because it is difficult to handle because of poor properties, and when added in excess of 25 parts by weight, it is difficult to manufacture the block by impairing the quality of the block.
단계(d); 단계(c)의 포도당과 혼합된 분말을 Step (d); Powder mixed with glucose of step (c) 과립성형하는Granulated 단계 step
단계(d)는 단계(c)로부터 수득한 포도당 용액과 혼합된 분말을 과립성형하는 단계이다.Step (d) is a step of granulating the powder mixed with the glucose solution obtained from step (c).
과립성형은 식품의 과립성형공정에 해당하는 어떠한 방법을 사용하여도 무방하나 바람직하게는 20mesh 이상의 분말로 하는 것이 좋은데, 블록 제조에 있어서 입자를 균일하게 하므로 더 견고한 블록을 형성할 수 있기 때문이다. Granulation may be performed using any method that corresponds to the granulation process of food, but is preferably made into a powder of 20 mesh or more, since the particles may be uniform in block production, thereby forming a more robust block.
단계(e); 단계(d)의 Step (e); Of step (d) 과립성형한Granulated 입자를 압착 및 건조한 후 냉각하는 단계 Compacting and drying the particles and then cooling
단계(e)는 단계(d)에서 수득한 과립성형한 입자를 성형틀에서 압착한 후, 건 조 및 냉각하는 단계이다. Step (e) is a step of pressing and drying the granulated particles obtained in step (d) in a mold, followed by drying and cooling.
단계(d)로부터 수득한 과립성형한 양파 또는 마늘 입자를 압착하는데 사용되는 성형틀은 특정 성형틀에 한정하는 것은 아니고 필요에 따라 규격이 달라질 수 있다. The mold used to press the granulated onion or garlic particles obtained from step (d) is not limited to a specific mold and the specifications may vary as necessary.
또한, 압착 성형한 양파 또는 마늘을 건조하는데 있어서, 특정 건조 방법에 반드시 한정하는 것은 아니나 바람직하게 40~80℃에서 열풍건조 하는 것이 좋다. 열풍건조를 함으로써 고온에 의한 양파 또는 마늘 풍미의 변화를 억제할 수 있으며 블록의 수분함량을 조절할 수 있기 때문이다. In addition, in drying the press-molded onion or garlic, although not necessarily limited to a specific drying method, hot air drying is preferably performed at 40 to 80 ° C. This is because the hot air drying can suppress the change of onion or garlic flavor due to high temperature and can control the moisture content of the block.
한편, 블록의 수분함량은 최대 8%가 되도록 건조하는 것이 좋은데, 수분함량이 8%를 초과하는 경우, 블록의 저장기간이 단축될 뿐 아니라, 경도가 약해져 취급하는데 어려움이 있기 때문이다. On the other hand, the moisture content of the block is preferably dried to a maximum of 8%, because when the moisture content exceeds 8%, not only the storage period of the block is shortened, but also the hardness is difficult to handle.
한편 냉각은 건조를 마친 블록의 품온이 30℃ 이하가 되도록 급속 냉각하는 것이 좋은데, 블록 물성의 변화를 최소화할 수 있기 때문이다. On the other hand, the cooling is recommended to rapidly cool so that the temperature of the finished block is 30 ℃ or less, because it is possible to minimize the change in block physical properties.
이상, 상기에서 살펴본 바와 같이 본 발명의 양파 또는 마늘의 블록 제조방법은 견고성이 우수하여 편의성 및 휴대성이 좋고, 양파 또는 마늘을 장기간 저장할 수 있으며, 복원시 고유의 풍미를 유지하는 효과를 발휘한다. 또한, 동결건조의 공법을 사용하지 않아 경제성이 우수하다.As described above, the onion or garlic block manufacturing method of the present invention has excellent robustness, good convenience and portability, long-term storage of onion or garlic, and exhibits the effect of maintaining the original flavor upon restoration. . In addition, it does not use a lyophilization method, it is excellent in economic efficiency.
이하, 본 발명의 내용에 대해 하기 실시예에서 더욱 상세히 설명하지만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 이와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.
<< 실시예Example 1, 2> 양파 또는 마늘 블록 제조 1, 2> onion or garlic block manufacture
양파(실시예 1) 또는 마늘(실시예 2)을 제피 및 불가식 부위를 제거한 후, 3회 25℃ 이하의 유수에 수세를 하고 20mesh가 되도록 습식 분쇄를 하였다. 습식 분쇄를 통해 획득한 분말을 두께 7mm로 트레이(Tray)에 깐 후, 55℃에서 8시간 열풍건조한 다음, 품온 25℃로 급속냉각하였다. 급속 냉각된 분말을 RH 40% 이하로 유지된 분쇄실에서 햄머 또는 핀밀로 품온을 45℃로 유지시키고 80mesh 분쇄하였다.The onion (Example 1) or garlic (Example 2) was removed from the skin and the inedible site, washed three times in running water below 25 ℃ 3 and wet grinding to 20mesh. The powder obtained through wet grinding was placed on a tray with a thickness of 7 mm, and then hot-air dried at 55 ° C. for 8 hours, and then rapidly cooled to a temperature of 25 ° C. The rapidly cooled powder was kept at 45 ° C. with a hammer or a pin mill in a grinding chamber maintained at 40% or less of RH, and pulverized at 80 mesh.
분쇄하여 획득한 양파 또는 마늘 분말 각각 5kg에 75% 포화 포도당 용액 0.1kg을 각각 충분히 혼합한 다음, 20mesh로 과립성형하였다. 과립성형을 통해 수득한 입자를 가로 30mm, 세로 40mm, 높이 25mm인 성형틀에서 압착한 후, 40℃ 이하에서 4시간 동안 열풍건조를 하였고, 건조가 끝난 블록은 품온이 30℃ 이하가 되도록 급속 냉각을 하였다(도 1).To 5 kg of the onion or garlic powder obtained by grinding, 0.1 kg of 75% saturated glucose solution was sufficiently mixed, respectively, and granulated into 20 mesh. The particles obtained through granulation were pressed in a mold having a width of 30 mm, a length of 40 mm, and a height of 25 mm, and then hot-air-dried at 40 ° C. or lower for 4 hours. The dried blocks were rapidly cooled so that the product temperature was 30 ° C. or lower. (Fig. 1).
<< 비교예Comparative example 1, 2> 양파 또는 마늘 블록 제조 1, 2> onion or garlic block manufacture
양파(비교예 1) 또는 마늘(비교예 2)을 제피 및 불가식 부위를 제거한 후, 3회 25℃ 이하의 유수에 수세를 하고 종래기술인 양파 또는 마늘의 블록을 제조하는 방법 (대한민국 특허 10-0761344)의 준한 방법으로 25mm 크기로 세절한 양파 또는 마늘의 분말과 블록용매를 제조하여 혼합한 후, 가로 30mm, 세로 40mm, 높이 25mm인 성형틀에서 압착하였다. 압착한 후, 40℃ 이하에서 4시간 동안 열풍건조를 하였고, 건조가 끝난 블록은 품온이 30℃ 이하가 되도록 급속 냉각을 하였다 After removing the onion (Comparative Example 1) or garlic (Comparative Example 2) and removing the non-planting site, washing with water at 25 ° C or less three times and manufacturing a block of onion or garlic of the prior art (Korea Patent 10- 0761344) was prepared by mixing powder and block solvent of onion or garlic finely cut into 25mm in size, and then pressed in a molding mold having a width of 30mm, a length of 40mm, a height of 25mm. After pressing, hot air drying was performed at 40 ° C. or lower for 4 hours, and the dried blocks were rapidly cooled so that the product temperature was 30 ° C. or lower.
<< 실험예Experimental Example 1> 관능검사 1> sensory test
관능검사에 대해 경험이 있는 20~30대 사이의 여성 10명을 패널로 선정하여 수행하였다. 관능검사 항목은 경도, 풍미, 외관, 전체적인 기호도로 정하여 5점 척도법(+가 많을수록 경도에 있어서는 그 정도가 높고, 경도 이외의 항목에서 있어서는 좋은것으로 나타낸다)으로 측정하였다. Ten women in their twenties and thirties who had experience with sensory tests were selected by panel. The sensory evaluation items were determined by hardness, flavor, appearance, and overall preference as measured by a five-point scale method (the more +, the higher the hardness and the better the non-hardness items).
경도는 이로 깨물었을 때의 단단함을 측정하였고, 풍미는 끓는물(약 100℃)에 각각의 블록을 넣어 복원한 후, 측정하였다. Hardness was measured for the hardness when bite, and flavor was measured after restoring each block in boiling water (about 100 ℃).
관능검사 측정결과, 실시예 1 및 실시예 2는 분말로 구성되어 있기 때문에 경도가 강하였지만, 비교예 1 및 비교예 2는 입자가 굵어 입자들의 결합시 빈틈이 생기기 때문에 이로 깨물었을 때, 쉽게 파괴되어 경도가 약하게 측정되었다.As a result of the sensory test, Example 1 and Example 2 were made of powder, so the hardness was strong. It was broken and the hardness was measured weakly.
끓는 물에 복원하여 풍미를 측정한 결과, 실시예 1 및 실시예 2는 각각의 구성 성분인 양파와 마늘의 풍미가 풍부하였지만, 비교예 1 및 비교예 2는 블록 제조시 블록 제조 용매에 소금이 첨가되어 양파 또는 마늘의 순수한 맛을 훼손하였고, 실시예 1 및 실시예 2보다 풍미가 풍부하지 못하였다. 외관은 실시예 1 및 실시예 2가 분말로 구성되어 있기 때문에 표면이 빈틈없이 균일하였지만, 비교예 1 및 비교예 2는 입자가 굵기 때문에 빈틈이 보였고, 표면도 불규칙적이었다. 또한 전체적인 기호도에서도 실시예 1 및 실시예 2가 비교예 1 및 비교예 2에 비해 높은 평가를 받았다. As a result of measuring the flavor by restoring in boiling water, Example 1 and Example 2 was rich in the flavor of onion and garlic as the respective components, Comparative Example 1 and Comparative Example 2 is salt in the block manufacturing solvent during block production The addition impaired the pure taste of onions or garlic and was less flavorful than Examples 1 and 2. Although the outer appearance was uniformly uniform because Example 1 and Example 2 consisted of powder, Comparative Example 1 and Example 2 showed the space | gap because a particle was thick, and the surface was also irregular. In addition, Example 1 and Example 2 also received high evaluation compared with Comparative Example 1 and Comparative Example 2 in general preference.
도 1은 양파 또는 마늘의 블록 제조방법을 나타낸다.Figure 1 shows a block manufacturing method of onion or garlic.
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| KR20000023983A (en) | 1999-12-30 | 2000-05-06 | 민윤배 | A manufactural method of flavoring food with a tablet type made from a spicy vegetable, especially Garlic, Ginger and Onion. |
| KR100695315B1 (en) * | 2005-05-26 | 2007-03-14 | 창녕군 | Preparation for tablets with garlic |
| KR100761344B1 (en) * | 2006-06-28 | 2007-10-04 | 주식회사 두콩양행 | A manufacturing method of the air-dried food block and the air-dried food block manufactured thereby |
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| KR20000023983A (en) | 1999-12-30 | 2000-05-06 | 민윤배 | A manufactural method of flavoring food with a tablet type made from a spicy vegetable, especially Garlic, Ginger and Onion. |
| KR100695315B1 (en) * | 2005-05-26 | 2007-03-14 | 창녕군 | Preparation for tablets with garlic |
| KR100761344B1 (en) * | 2006-06-28 | 2007-10-04 | 주식회사 두콩양행 | A manufacturing method of the air-dried food block and the air-dried food block manufactured thereby |
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