KR101020449B1 - Method for manufacturing garlic extract with dietary fibre and oligosaccharide - Google Patents
Method for manufacturing garlic extract with dietary fibre and oligosaccharide Download PDFInfo
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- KR101020449B1 KR101020449B1 KR1020080062693A KR20080062693A KR101020449B1 KR 101020449 B1 KR101020449 B1 KR 101020449B1 KR 1020080062693 A KR1020080062693 A KR 1020080062693A KR 20080062693 A KR20080062693 A KR 20080062693A KR 101020449 B1 KR101020449 B1 KR 101020449B1
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- garlic
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- oligosaccharide
- oligosaccharides
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- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 27
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 27
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- 239000006000 Garlic extract Substances 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 55
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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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
Abstract
본 발명은 마늘의 진액에 올리고당을 함유하는 마늘 액기스 제조방법에 관한 것으로, 특히, 본 발명의 제조공정을 거친 마늘의 진액 및 섬유질과 올리고당을 함유하는 액기스를 식품으로 섭취하여 인체의 대장에서 연동운동 촉진과 비피더스균의 증식으로 인하여 대장의 환경이 좋아지고 항암작용, 알레르기 억제 작용, 강장효과 및 당뇨와 동맥경화 개선에 탁월한 효과가 있는 마늘 액기스 제조 방법에 관한 것이다. The present invention relates to a method for producing garlic extract containing oligosaccharide in garlic extract, and in particular, by ingesting the extract containing garlic extract and fiber and oligosaccharide as a food product of the present invention peristalsis in the large intestine of the human body The present invention relates to a method of preparing garlic extract, which has an excellent effect on the environment of the colon and promotes anticancer action, allergic suppression effect, tonic effect and improvement of diabetes and arteriosclerosis due to the promotion and growth of bifidus bacteria.
마늘진액, 올리고당, 매운맛 Garlic juice, oligosaccharide, spicy
Description
본 발명은 마늘진액과 올리고당을 함유하는 마늘 액기스 제조방법에 관한 것으로, 특히, 마늘의 진액 및 그 섬유질과 올리고당을 함유하는 마늘 액기스를 식품으로 섭취하여 인체의 대장에서 연동운동 촉진과 비피더스균의 증식으로 인하여 대장 환경 등이 좋아지는 효과가 있는 마늘 액기스 제조 방법에 관한 것이다. The present invention relates to a method for producing garlic extract containing garlic extract and oligosaccharide, and in particular, by ingesting garlic extract containing garlic extract and its fiber and oligosaccharide as food to promote peristalsis and growth of bifidus bacteria in the large intestine of the human body. It relates to a garlic extract manufacturing method that is effective due to the colon environment and the like.
예로부터 마늘은 우리나라 음식양념의 기본이 되는 재료로서 많이 사용되어 왔다. 특히 마늘은 살균, 강장 등에 효과가 큰 것으로 전해져 내려오고 있으며 최근에는 항암, 항바이러스 등의 효능도 있는 것이 입증되어 이에 대한 연구도 활발해지고 있는 추세이다. 상기 마늘은 이러한 효능 이외에도 마늘을 통해 인, 나트륨, 티아민, 비타민 C 등의 영양소를 상당 부분 섭취하고 있으며, 그 중에서도 특히 발효 공정에서 게르마늄, 칼슘, 셀레늄 등 희귀 미네랄이 생성되는 아주 우수한 식품으로 각광받고 있다.Garlic has been used a lot as a basic ingredient of Korean food seasoning. In particular, garlic has been reported to be effective in sterilization, tonic, etc., and recently, it has been proved that there are also anti-cancer and anti-viral effects. In addition to these effects, garlic is ingesting substantial amounts of nutrients such as phosphorus, sodium, thiamine, and vitamin C through garlic, and among them, it is particularly well known as a very good food that rare minerals such as germanium, calcium, and selenium are produced in the fermentation process. have.
통상 일반적인 음식 재료들은 열을 가하면 영양소가 줄어드는 것으로 알려져 있으나 그와 반대로 새로이 생성되는 것도 있다. 새로이 생성되는 것 중에서 식 재료로서 가장 많이 사용하는 생마늘에 함유된 성분인 알릴설파이드는 효소인 알리나제에 의해 매운맛으로 변화하는 것으로 알려져 있는데, 일반적 식 재료에서는 열을 가하면 효소 열에 활성도가 떨어져 매운맛이 줄어든다.Common food ingredients are known to reduce nutrients when heated, but some produce them in reverse. Allyl sulfide, a component of fresh garlic, which is used most as a food ingredient, is known to be changed to spicy taste by the enzyme alinase.In general food materials, when heat is applied, enzyme activity decreases and the spicy taste is reduced. .
그러나 마늘의 대표적인 성분인 매운맛은 마늘을 자르거나 빻는 등의 자극을 주면 그 세포가 파괴되면서 알리나아제라는 효소의 작용에 의해 매운맛과 냄새가 난다. 이러한 매운맛의 주요 특징으로는 일반적으로 가장 많이 사용하는 페니실린보다 강한 살균, 항균작용을 들 수 있다. 상기 매운맛은 대략 12만 배로 희석한 액체에서도 충분히 콜레라균이나 이질균, 장티푸스균등에 대항하는 항균력이 있으며 또한, 연구 결과 감기나 인플루엔자의 바이러스 균을 죽이거나 약하게 하는 항바이러스 작용도 하는 것으로 알려져 있다. 아울러 인체의 장내의 나쁜 세균의 활동을 억제하여 장 운동을 정상화하는 정장 작용도 하는 것으로 알려져 있다.However, spicy taste, which is a representative ingredient of garlic, is spicy and smells by the action of an enzyme called alinaase as the cells are destroyed when the garlic is cut or ground. The main feature of this spicy taste is the stronger antibacterial and antibacterial activity than penicillin, which is most commonly used. The spicy taste has an antimicrobial activity against cholera bacteria, dysentery bacteria, typhoid bacteria, etc., even in a liquid diluted approximately 120,000 times, and also has been known to have an antiviral effect of killing or weakening a cold or influenza virus. In addition, it is known to act to suppress the activity of bad bacteria in the intestine of the human body to normalize bowel movement.
상기 매운맛의 또 다른 특징은 전신의 세포에 깊이 스며드는 높은 침투성이다. 예를 들어, 인삼과 마늘을 비교 연구한 바에 의하면 인삼이 인체에 반응을 나타내는 데에는 2 내지 3개월이 걸리지만, 마늘의 대표적인 성분인 매운맛은 15일 정도이면 반응이 나타나 인체에 아주 양호한 침투성을 가지는 것으로 알려져 있다.Another feature of the pungent is its high permeability to penetrate deep into the cells of the whole body. For example, a comparative study of ginseng and garlic shows that it takes two to three months for ginseng to respond to the human body. However, spicy taste, which is a representative ingredient of garlic, takes about 15 days to have a very good permeability. It is known.
또한, 알려진 바에 의하면 열을 가한 마늘은 열에 약한 수용성 비타민 C 와 B 는 감소하지만, 노화를 방지하는 항산화 물질의 활성도와 폴리페놀, 플라보노이드의 함량은 오히려 증가하는 경향이 있다. 다시 말하면 열을 가한 마늘은 생마늘에 비해 항산화 물질의 활성도가 50배 정도 높고 폴리페놀은 7배, 플라보노이드 함량은 16배 높은 것으로 알려져 있고, 과당 함량도 7배 정도 높은 것으로 알려져 있 다. 이러한 이유로 생 마늘을 가열하면 단맛이 나는 것이다.It is also known that heated garlic reduces water-soluble vitamins C and B, but the antioxidant activity and polyphenols and flavonoids tend to increase. In other words, heated garlic is known to be 50 times higher in antioxidant activity, 7 times higher in polyphenols, 16 times higher in flavonoids, and 7 times higher in fructose than raw garlic. For this reason, raw garlic is sweet when heated.
통상 또 다른 알려진 마늘의 효능은 위화아릴 성분이 스태미나 증강과 성선을 자극하여 성호르몬의 분비를 촉진한다는 것이다. 더구나 마늘의 주성분인 매운맛은 위점막의 세포를 자극하여 위액의 분비를 촉진할 뿐 아니라 소화 능력을 높여준다. 또한, 변비 설사 등의 배뇨 기능에 탁월한 효과가 있다는 것으로 알려져 있다.In general, the efficacy of another known garlic is that the displaced aryl component stimulates stamina enhancement and gonads to promote the release of sex hormones. Moreover, the spicy taste, the main ingredient of garlic, stimulates the cells of the gastric mucosa and promotes the secretion of gastric juice as well as enhances digestion. In addition, it is known that there is an excellent effect on the urination function such as constipation diarrhea.
또한, 마늘의 주성분인 매운맛 성분이 항암효과를 갖는 것을 비롯하여 마늘의 성분인 아릴설파이드가 간암, 위암, 폐암의 발생을 억제한다는 연구결과가 발표되고 있다. 또한, 마늘의 매운맛은 콜레스테롤을 분해, 혈중 콜레스테롤의 농도를 낮추고 혈관 내 혈액응고 방지 작용을 하며, 이외에도 피부 노화 방지나 비만 예방 등 이외에도 마늘의 효능은 무궁 무진한 것으로 알려져 있다. In addition, research has been published that spice sulfide, the main component of garlic, has an anticancer effect and inhibits the occurrence of liver cancer, stomach cancer, and lung cancer. In addition, the spicy taste of garlic breaks down cholesterol, lowers the concentration of cholesterol in the blood and prevents blood clotting in blood vessels.
그러나 위와 같은 효능에도 불구 하고 마늘의 유효성분인 매운맛의 자극적이면서 강한 냄새나 식용 후 나오는 불쾌한 냄새 때문에, 식품재료로서 사용하기를 꺼리는 경향이 있다. 그럼에도, 마늘은 특유의 냄새와 자극성 때문에 섭취하기가 그리 쉽지 않다. 상기와 같은 효과를 얻기 위해서 마늘을 일반적인 방식으로 가열하면 역한 냄새가 진동해 먹기가 쉽지 않다. 특히 마시는 음료 타입으로 만들 경우 더욱 그렇다. 이러한 냄새문제를 해결하기 위해 여러 가지 연구가 이루어져 오고 있으며 지금까지 시장에는 상기와 같은 단점을 제거한 무취 마늘이라 불리는 상품 이 다수 유통되게 되었고, 일반 식품이나 건강식품 분야에서 폭넓게 사용되었지만 그 중 다수는 먹은 후에 풍기는 냄새의 제거가 불충분하고 마늘의 아류를 원료로서 사용하였기 때문에 기대되는 마늘의 효과를 얻을 수 없는 등 만족스러운 경우가 적은 것이 현실이었다. 따라서 이러한 원료들의 경우에도 그대로 섭취하거나 잘게 썰어 조미료에 첨가하거나 건조 후 분말화 시켜 알약이나 캡슐제 등의 건강식품 소재에 이용되기도 하였다.However, in spite of the above effects, there is a tendency to be reluctant to use it as a food ingredient due to the pungent and strong smell of garlic, which is an active ingredient of garlic, or an unpleasant smell after eating. Nevertheless, garlic is not so easy to consume because of its characteristic smell and irritation. When garlic is heated in a general manner in order to obtain the effect as described above, it is not easy to eat the odor vibrates. This is especially true with drink types. Various researches have been made to solve the odor problem, and until now, a lot of products called odorless garlic, which has eliminated the above disadvantages, have been widely distributed in the market, and are widely used in general food or health food fields, but many of them have been eaten. Later, in reality, there were few satisfactory results such as insufficient elimination of the airy odor and the anticipated garlic effect could not be obtained because the subtype of garlic was used as a raw material. Therefore, even in the case of these raw materials were ingested or chopped finely added to seasonings or dried and powdered to be used in health food materials such as pills or capsules.
본 출원인은 상기와 같은 과제를 해결하기 위해 수년간 연구한 결과로 냄새와 아린 맛을 완전히 제거한 올리고당과 통마늘 섬유질을 함유하는 마늘 액기스를 추출하였으며, 통상, 상기에서 언급한 올리고당은 일반적으로 소장에서 흡수되지 않고 대장에서 흡수되는데 대장에서 섬유질과 결합하여 노폐물을 흡착해 몸 밖으로 배출시킬 뿐 아니라 혈액을 정화하는 것으로 알려져 있다. 상기 마늘 액기스를 추출하기 위해서 다음과 같은 제조 공정을 거쳐 제조하였다. Applicants have extracted garlic extracts containing oligosaccharides and whole garlic fibers that have completely eliminated odors and arine flavors as a result of years of research in order to solve the above problems. Usually, the oligosaccharides mentioned above are generally not absorbed in the small intestine. It is absorbed from the large intestine, and it is known to bind the fibers in the large intestine to absorb waste products and release them out of the body as well as to cleanse the blood. In order to extract the garlic extract was prepared through the following manufacturing process.
먼저, 수확한 마늘을 껍질을 벗긴 후 깨끗한 물로 2 내지 3회 세척하여 마늘을 가공 및 세척하고 상기 가공 및 세척한 마늘을 무 압력으로 가열 추출한다. 여기서 무 압력이라 함은 어떤 압력을 주지 않고 용기에 넣고 그냥 가열하는 것을 의미한다. 다음에는 무 압력으로 가열 추출한 재료를 여과하기 위해 체를 준비하여 가열 추출한 재료를 체로 여과하고, 여과되지못한 재료는 별도로 탈수공정을 거치도록 한다. 다음에 여과 전 생마늘의 재료 10 내지 20중량%의 올리고당을 혼합하여 섞는다. 다음 에는 여과 전 생마늘의 재료 10 내지 20중량%의 올리고당과 혼합된 재료를 70 내지 80℃에서 5 내지 8시간 동안 저온 농축한다. 한편, 이와 별도로 상기 탈수 공정을 거친 재료는 건조 공정을 거치기 위해 건조기에 넣고 5 내지 8시간 동안 70 내지 80℃의 온도에서 건조한 후 이렇게 건조된 재료를 분쇄 공정을 거치기 위해 분쇄기에 넣고 분쇄한다. First, the harvested garlic is peeled and then washed 2-3 times with clean water to process and wash the garlic and heat-extract the processed and washed garlic without pressure. No pressure here means just heating in a container without applying any pressure. Next, a sieve is prepared to filter the heat-extracted material without pressure, and the heat-extracted material is filtered through a sieve, and the non-filtered material is subjected to a separate dehydration process. Next, oligosaccharides of 10 to 20% by weight of raw garlic ingredients are mixed and mixed before filtration. Next, the material mixed with 10 to 20% by weight of oligosaccharide material of raw garlic prior to filtration is concentrated at 70 to 80 ° C. for 5 to 8 hours at low temperature. Meanwhile, the material that has undergone the dehydration process is separately placed in a dryer to undergo a drying process and dried at a temperature of 70 to 80 ° C. for 5 to 8 hours, and then, the dried material is put into a grinder to undergo a grinding process and pulverized.
다음 공정에서는 상기 저온 농축 공정을 거친 저온 농축된 재료와 별도의 분쇄 공정을 거친 분쇄된 재료를 혼합하고 이 혼합된 재료를 1시간 내지 2시간 동안 70 내지 80℃의 온도에서 혼합 멸균 숙성하는 공정을 거치게 되며 최종적으로 상기 멸균 숙성한 재료를 재 숙성 공정을 거치면 원하는 마늘 액기스를 생산할 수 있다.In the next step, a process of mixing the low temperature concentrated material that has undergone the low temperature concentration process and the ground material that has undergone a separate grinding process and mixing and sterilizing the mixed material at a temperature of 70 to 80 ° C. for 1 hour to 2 hours Finally, the sterile matured material is finally re-aged to produce the desired garlic extract.
상기 발명을 달성하기 위해 자연 그대로의 재료인 마늘을 가공 및 세척하는 공정과, 상기 가공 및 세척한 원료를 무 압력 추출하는 공정과, 상기 무 압력 추출공정에서 추출된 원료 추출 후 2개의 공정으로 분리되는데, 즉, 2개의 공정은 여과하는 공정 및 추출 후 통마늘을 탈수하는 공정으로 분리되며, 상기 2개의 공정 중 하나는 여과하는 공정 후 상기 여과하는 공정에서 여과된 추출물에 올리고당을 혼합하는 공정과 상기 혼합하는 공정 이후 저온 농축하는 공정을 포함하며, 나머지 하나의 공정인 통마늘을 탈수하는 공정은 상기 무 압력 추출 공정에서 추출된 재료 중 여과되지 않은 재료를 통마늘 탈수 공정을 통해 탈수한 후 상기 탈수된 재료를 건조기에 넣고 건조하는 공정으로 이루어지며, 또한, 상기 건조하는 공정에서 추출된 재료를 분쇄기에 넣고 분쇄하는 분쇄 공정을 포함하며, 상기 저온농축하는 공정에서 나온 추출물과 상기 분쇄하는 분쇄 공정에서 생성된 추출물을 혼합 멸균하기 위한 혼합 멸균숙성 공정과 상기 혼합 멸균된 추출물을 재 숙성하는 공정과, 상기 재 숙성 후 포장하는 공정을 포함하는 것을 특징으로 한다. Separating into two processes of processing and washing garlic, which is a raw material, pressureless extraction of the processed and washed raw materials, and extraction of raw materials extracted from the pressureless extraction process to achieve the invention. That is, the two processes are separated into a filtration process and a process of dehydrating the whole garlic after extraction, one of the two processes is a step of mixing the oligosaccharides with the filtered extract in the filtration step after the filtration step and the The process of mixing and then low-temperature concentration, the process of dehydrating the whole garlic, the other step is the dehydrated material after dewatering the unfiltered material of the material extracted in the pressureless extraction process through the whole garlic dehydration process It is made of a step of drying in a drier, and the material extracted in the drying process to a grinder And a pulverizing step of high pulverization, a mixed sterilization aging process for mixing and sterilizing the extract derived from the low temperature concentration process and the extract generated in the pulverizing crushing process, and reaging the mixed sterilized extract; It characterized in that it comprises a step of packaging after reaging.
또한, 본 발명의 탈수 후 건조기의 건조는 70 내지 80℃에서 5 내지 8시간 동안 건조하는 것을 특징으로 한다. In addition, the drying of the dryer after the dehydration of the present invention is characterized in that for 5 to 8 hours to dry at 70 to 80 ℃.
또한, 본 발명의 여과된 추출물의 올리고당 혼합은 여과 전 생마늘의 재료 10 내지 20중량%의 올리고당을 투입하는 것을 특징으로 한다.In addition, the oligosaccharide mixture of the filtered extract of the present invention is characterized in that 10 to 20% by weight of oligosaccharides of raw garlic material before filtration.
또한, 본 발명의 올리고당 혼합 후의 저온농축은 70 내지 80℃에서 5 내지 8시간 동안 농축하는 것을 특징으로 한다.In addition, the low-temperature concentration after the oligosaccharide mixture of the present invention is characterized in that concentrated for 5 to 8 hours at 70 to 80 ℃.
또한, 본 발명의 또한 혼합멸균 숙성은 70 내지 80℃에서 1시간 내지 2시간 동안 숙성하는 것을 특징으로 한다.In addition, the mixed sterilization aging of the present invention is characterized in that aged for 1 to 2 hours at 70 to 80 ℃.
또한, 본 발명의 재 숙성은 50 내지 60℃에서 12시간 내지 15시간 동안 숙성하는 것을 특징으로 한다.In addition, the re-aging of the present invention is characterized in that aged for 12 to 15 hours at 50 to 60 ℃.
이상과 같이 마늘은 마늘의 진액과 섬유질과 올리고당을 함유한 마늘 액기스를 식품으로 섭취하면 인체 대장의 연동운동 촉진과 비피더스균의 증식으로 대장의 환경이 좋아질 뿐 아니라 항암작용, 알레르기 억제 작용, 강장효과 및 당뇨와 동맥경화 개선에 탁월한 효과가 있다.As mentioned above, when garlic is consumed as a food extract of garlic extract containing garlic and fiber and oligosaccharide, it improves the colon's environment by promoting peristalsis of the large intestine and the growth of Bifidobacteria, as well as anti-cancer, allergic, and tonic effects. And excellent effect on improving diabetes and atherosclerosis.
이하 본 발명을 설명하기 위하여 도면을 참조로 상세히 설명하기로 한다. Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 올리고당을 포함하는 마늘 액기스를 추출하기 위한 공정을 설명하는 도면이다. BRIEF DESCRIPTION OF THE DRAWINGS It is a figure explaining the process for extracting the garlic extract containing the oligosaccharide of this invention.
도면에 도시된 바와 같이 재료의 가공 및 세척 공정(S1)에서는 수확한 통마늘 피를 제거한 마늘을 가공하고 깨끗한 물로 2 내지 3회 세척한다. 세척한 다음에는 가공 및 세척한 재료를 용기에 넣고 무 압력 가열 추출 공정(S2)에서 90℃로 8시간 정도 가열한다. 상기 무 압력 가열 후 추출한 진액을 여과하기 위해 120 메쉬의 체로 여과(S3)하고 상기 여과되어 추출된 마늘의 진액을 추출 후 상기 추출액에 여과 전 생마늘의 재료 10 내지 20중량%의 올리고당을 혼합(S4)하여 희석한 후 묽은 농도에서 마늘 추출액의 분자와 올리고당의 분자를 저온 고농축(S5) 상태로 전환하면서 각각의 분자에 완전한 결합을 시켜 효과를 증대한다. 한편, 이와는 별도로 여과(S3)하기 전의 가열 후 추출한 진액을 제외한 통마늘을 탈수공정(S6)에서 탈수하고 이 탈수된 재료를 건조기에 넣고 건조(S7)한다. 다음에, 상기 건조된 재료는 120 메쉬 정도로 분쇄하기 위해 분쇄기에 넣고 분쇄(S8)하며 상기 분쇄된 재료에 상기 저온 농축 공정에서 생성된 저온 농축된 재료와 혼합한 후 이를 혼합 멸균 숙성(S9)하고 이를 다시 재 숙성(S10)하여 최종적으로 마늘 액기스를 포장(S11)한다. In the processing and washing step (S1) of the material as shown in the figure is processed garlic removed from the harvested whole garlic blood and washed 2-3 times with clean water. After washing, the processed and washed materials are placed in a container and heated to 90 ° C. for 8 hours in a pressureless heat extraction process (S2). After the pressure-free heating, the extracted extract is filtered through a 120-mesh sieve to filter the extract, and after extracting the filtered extract of the garlic extract, the oligosaccharides of 10 to 20% by weight of the raw garlic material are filtered before the extraction (S4). After dilution, the garlic extract molecules and oligosaccharide molecules at low concentration are converted to low temperature and high concentration (S5) state, thereby fully binding each molecule to increase the effect. On the other hand, separately from the whole garlic except the extract extracted after heating before filtration (S3) in the dehydration step (S6) and put the dehydrated material in a dryer and dried (S7). Next, the dried material is put into a grinder to grind to about 120 mesh (S8) and mixed with the cold concentrated material produced in the low temperature concentration process in the ground material and then mixed sterilization aging (S9) and Re-aging this again (S10) to finally wrap the garlic extract (S11).
여기서 120 메쉬의 체로 여과(S3) 후 여과된 추출물과 혼합하는 올리고당의 특징은 섭취시 인체 소장의 소화 효소에 의해 분해되지 않고 소화 흡수되지 않으면서 대장에 도달하는 물질로서 일단 대장에 도달하면 대장에 있는 비피더스균의 먹이가 되어 비피더스균을 증식시켜 비피더스균이 많아지면 대장의 환경이 좋아지게 되는 특징이 있다. 또한, 마늘에 포함된 섬유질은 변비예방 및 중금속 배출 및 기타 많은 효능이 있으며 마늘의 섬유질은 일반 다른 야채보다 함량이 높은 것으로 알려져 있다. Here, the characteristics of the oligosaccharide mixed with the filtered extract after filtration through a sieve of 120 mesh (S3) is a substance that reaches the large intestine without being digested and absorbed by the digestive enzymes of the human small intestine when ingested. When the bifidus bacteria become prey, the bifidus bacteria are multiplied, and the larger the bifidus bacteria, the larger the environment of the colon is characterized. In addition, the fiber contained in garlic has been shown to prevent constipation and heavy metal emissions and many other effects, and garlic is known to have higher content than other vegetables.
한편, 본 발명의 제조 공정을 거치면 통 마늘을 건조 분쇄한 섬유질이 합성 농축된 상태에서 첨가되어 장시간을 거쳐 섬유질의 알갱이가 농축액을 흡수하여 총 배합비의 백분율에 수분을 흡수하여 최대치로 줄이며 이로 인해 포장 후 변질의 위험성을 최소화할 수 있을 것으로 생각된다. On the other hand, through the manufacturing process of the present invention, the dry garlic pulverized fiber is added in a synthetic concentrated state, and over time the grains of the fiber absorb the concentrate and absorb the moisture in the percentage of the total blending ratio, thereby reducing the packaging It is thought that the risk of post-deterioration can be minimized.
본 발명은 마늘의 진액, 섬유질과 올리고당을 함유하는 마늘 액기스 제조방법에 대하여 기술하였지만 여러 변형 및 수정할 수 있은 당업자에게 자명하다.Although the present invention has been described with respect to a garlic extract preparation containing garlic extract, fiber and oligosaccharides, it will be apparent to those skilled in the art that various modifications and modifications can be made.
본 발명은 올리고당을 함유하는 마늘 액기스 제조에 사용될 수 있다. The present invention can be used to prepare garlic extracts containing oligosaccharides.
도 1은 본 발명의 마늘 액기스의 제조 공정을 도시하는 도면.BRIEF DESCRIPTION OF THE DRAWINGS The figure which shows the manufacturing process of the garlic extract of this invention.
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| KR20160007728A (en) | 2014-06-26 | 2016-01-21 | 한남대학교 산학협력단 | Method for manufacturing garlic skin extract and food composition for preventing and alleviating diabetes prepared using the same |
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| KR102215356B1 (en) * | 2020-06-23 | 2021-02-10 | 임민정 | Preparation method of cooking syrup comprising onion and garlic |
| KR102469812B1 (en) * | 2022-07-11 | 2022-11-23 | 농업회사법인 주식회사 해봄 | Wasabi paste having improved flavor and texture and manufacturing methods thereof |
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| KR100439471B1 (en) | 2002-11-28 | 2004-07-09 | (주)하농식품 | Process for preparing aged garlic extract |
| KR20050098335A (en) * | 2004-04-06 | 2005-10-12 | 노승헌 | Garlic powder, composition using the garlic powder and producing method thereof |
| KR20060122322A (en) * | 2005-05-26 | 2006-11-30 | 창녕군 | Preparation for tablets with garlic |
| KR20070023898A (en) * | 2005-08-25 | 2007-03-02 | (주)씨에이치내츄럴푸드 | A sampling process of garlic resin |
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| KR100439471B1 (en) | 2002-11-28 | 2004-07-09 | (주)하농식품 | Process for preparing aged garlic extract |
| KR20050098335A (en) * | 2004-04-06 | 2005-10-12 | 노승헌 | Garlic powder, composition using the garlic powder and producing method thereof |
| KR20060122322A (en) * | 2005-05-26 | 2006-11-30 | 창녕군 | Preparation for tablets with garlic |
| KR20070023898A (en) * | 2005-08-25 | 2007-03-02 | (주)씨에이치내츄럴푸드 | A sampling process of garlic resin |
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| KR20160007728A (en) | 2014-06-26 | 2016-01-21 | 한남대학교 산학협력단 | Method for manufacturing garlic skin extract and food composition for preventing and alleviating diabetes prepared using the same |
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