KR100987233B1 - 숙성마늘의 제조방법 및 식품용 조성물 - Google Patents
숙성마늘의 제조방법 및 식품용 조성물 Download PDFInfo
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- KR100987233B1 KR100987233B1 KR1020080008338A KR20080008338A KR100987233B1 KR 100987233 B1 KR100987233 B1 KR 100987233B1 KR 1020080008338 A KR1020080008338 A KR 1020080008338A KR 20080008338 A KR20080008338 A KR 20080008338A KR 100987233 B1 KR100987233 B1 KR 100987233B1
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- South Korea
- Prior art keywords
- garlic
- mugwort
- aged
- juice
- content
- Prior art date
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 99
- 239000000203 mixture Substances 0.000 title abstract description 10
- 238000002360 preparation method Methods 0.000 title description 4
- 235000013305 food Nutrition 0.000 title description 3
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 99
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 41
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- 230000008569 process Effects 0.000 claims description 11
- 241000383638 Allium nigrum Species 0.000 claims description 7
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 4
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 4
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 4
- 239000001138 artemisia absinthium Substances 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 9
- 239000003963 antioxidant agent Substances 0.000 abstract description 8
- 229930003935 flavonoid Natural products 0.000 abstract description 8
- 235000017173 flavonoids Nutrition 0.000 abstract description 8
- 150000002215 flavonoids Chemical class 0.000 abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 7
- 235000013824 polyphenols Nutrition 0.000 abstract description 7
- 241000269837 Artemisia dubia Species 0.000 abstract 1
- 239000003513 alkali Substances 0.000 abstract 1
- NAXKFVIRJICPAO-LHNWDKRHSA-N [(1R,3S,4R,6R,7R,9S,10S,12R,13S,15S,16R,18S,19S,21S,22S,24S,25S,27S,28R,30R,31R,33S,34S,36R,37R,39R,40S,42R,44R,46S,48S,50R,52S,54S,56S)-46,48,50,52,54,56-hexakis(hydroxymethyl)-2,8,14,20,26,32,38,43,45,47,49,51,53,55-tetradecaoxa-5,11,17,23,29,35,41-heptathiapentadecacyclo[37.3.2.23,7.29,13.215,19.221,25.227,31.233,37.04,6.010,12.016,18.022,24.028,30.034,36.040,42]hexapentacontan-44-yl]methanol Chemical group OC[C@H]1O[C@H]2O[C@H]3[C@H](CO)O[C@H](O[C@H]4[C@H](CO)O[C@H](O[C@@H]5[C@@H](CO)O[C@H](O[C@H]6[C@H](CO)O[C@H](O[C@H]7[C@H](CO)O[C@@H](O[C@H]8[C@H](CO)O[C@@H](O[C@@H]1[C@@H]1S[C@@H]21)[C@@H]1S[C@H]81)[C@H]1S[C@@H]71)[C@H]1S[C@H]61)[C@H]1S[C@@H]51)[C@H]1S[C@@H]41)[C@H]1S[C@H]31 NAXKFVIRJICPAO-LHNWDKRHSA-N 0.000 description 16
- 230000005070 ripening Effects 0.000 description 15
- 230000000694 effects Effects 0.000 description 12
- 102000030523 Catechol oxidase Human genes 0.000 description 11
- 108010031396 Catechol oxidase Proteins 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 9
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 9
- 235000010081 allicin Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000007246 mechanism Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 240000001851 Artemisia dracunculus Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 208000018522 Gastrointestinal disease Diseases 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241001465677 Ancylostomatoidea Species 0.000 description 1
- KUVIULQEHSCUHY-XYWKZLDCSA-N Beclometasone Chemical compound C1CC2=CC(=O)C=C[C@]2(C)[C@]2(Cl)[C@@H]1[C@@H]1C[C@H](C)[C@@](C(=O)COC(=O)CC)(OC(=O)CC)[C@@]1(C)C[C@@H]2O KUVIULQEHSCUHY-XYWKZLDCSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
알린(%) | 알리신(%) | 폴리페놀(%) | 플라보노이드(%) | 항산화도IC50 | |
본 발명의 숙성마늘 | 6.8 | 0.0001 | 2.3 | 0.71 | 33 |
생마늘 | 3.5 | 0.11 | 0.54 | 0.21 | 470 |
Claims (5)
- 숙성된 흑마늘을 제조함에 있어 pH 6.5~7.5의 쑥즙을 제조하는 공정, 박피된 마늘을 건조하여 15~30%(w/w) 감량시킨 후 쑥즙에 침지시키는 공정, 침지된 마늘을 60~85℃에서 3~7일간 숙성하는 공정으로 구성되는 것을 특징으로 하는 숙성된 흑마늘의 제조방법.
- 제 1항에서 쑥즙을 제조하는 공정으로서 쑥즙의 pH를 6.5~7.5로 조절하는 것을 특징으로 하는 숙성된 흑마늘의 제조방법.
- 제 1항에서 박피된 마늘을 15~30%(w/w) 감량되도록 건조하고, 쑥즙에 60~85℃에서 3~10시간 동안 침지시키는 것을 특징으로 하는 숙성된 흑마늘의 제조방법.
- 제 1항의 제조방법에 의하여 얻어진 숙성된 흑마늘.
- 삭제
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080008338A KR100987233B1 (ko) | 2008-01-28 | 2008-01-28 | 숙성마늘의 제조방법 및 식품용 조성물 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080008338A KR100987233B1 (ko) | 2008-01-28 | 2008-01-28 | 숙성마늘의 제조방법 및 식품용 조성물 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090082533A KR20090082533A (ko) | 2009-07-31 |
KR100987233B1 true KR100987233B1 (ko) | 2010-10-14 |
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KR1020080008338A KR100987233B1 (ko) | 2008-01-28 | 2008-01-28 | 숙성마늘의 제조방법 및 식품용 조성물 |
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KR (1) | KR100987233B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11807885B2 (en) | 2019-12-30 | 2023-11-07 | Haanong Foods. Co., Ltd. | Black garlic extract from separated garlic bulbs and preparation method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100530386B1 (ko) | 2005-08-03 | 2005-11-22 | (주)코스트플러스코리아 | 숙성 마늘의 제조방법 |
KR20070023898A (ko) * | 2005-08-25 | 2007-03-02 | (주)씨에이치내츄럴푸드 | 마늘 진액의 제조 방법 |
KR100774498B1 (ko) | 2007-04-06 | 2007-11-08 | (주)덕산식품 | 쑥 훈증을 이용한 발효숙성 흑마늘 제조 방법 |
-
2008
- 2008-01-28 KR KR1020080008338A patent/KR100987233B1/ko active IP Right Grant
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100530386B1 (ko) | 2005-08-03 | 2005-11-22 | (주)코스트플러스코리아 | 숙성 마늘의 제조방법 |
KR20070023898A (ko) * | 2005-08-25 | 2007-03-02 | (주)씨에이치내츄럴푸드 | 마늘 진액의 제조 방법 |
KR100774498B1 (ko) | 2007-04-06 | 2007-11-08 | (주)덕산식품 | 쑥 훈증을 이용한 발효숙성 흑마늘 제조 방법 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11807885B2 (en) | 2019-12-30 | 2023-11-07 | Haanong Foods. Co., Ltd. | Black garlic extract from separated garlic bulbs and preparation method thereof |
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Publication number | Publication date |
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KR20090082533A (ko) | 2009-07-31 |
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