KR101084316B1 - Garlic seasoning prepared by high pressure/enzyme-dissolution process and producing method thereof - Google Patents

Abstract

Grinding garlic; Dispersing ground garlic in water at 5-20% by weight; Adding 0.4-0.8% by weight of enzyme; Adjusting to a pH of 6.0-8.0; Pressure treatment at 75-150 MPa; Filtering the garlic slurry to obtain a hydrolyzate; Filtration step to obtain allin; Adding sulfuric acid to the free sugar filtrate; Inactivating the enzyme by boiling at a temperature of 95-100 ° C .; Neutralizing by adding sulfuric acid; And it is disclosed a method of producing garlic seasoning material produced by a high pressure / enzymatic process comprising the step of obtaining fructan.

High pressure, temperature, time, enzyme addition, seasoning material, garlic

Description

Garlic seasoning material by high pressure / enzyme digestion process and its manufacturing method {Garlic seasoning prepared by high pressure / enzyme-dissolution process and producing method

The present invention relates to a garlic seasoning material by a high pressure and enzymatic decomposition process and a method for producing the same, in more detail a pressure of 75-150MPa, a temperature of 40-60 ℃, 24-48 hours and 0.4-0.8 wt% The present invention relates to a method of preparing a garlic decomposed liquid or powder for seasoning by applying ultra-high pressure technology, and a garlic seasoning material according to the preparation method.

In recent years, the food market reflects consumer demand for a healthy and healthy life, along with the spread of "well-being culture" socially, and the development of flavor-oriented foods and ingredients using natural raw materials in the field of flavor materials has helped food industry. It can be said that it lies at the point of big telephone.

Conventional natural seasoning is a fermentation method for the production of soybean paste, soy sauce and fish sauce by decomposing the protein by the action of microorganisms, and by adding the enzyme directly to the raw material to decompose the protein to produce animal protein hydrolysates and vegetable protein hydrolysates Enzymatic digestion is used, but salt and alcohol are added to prevent spoilage during storage and distribution of products. However, according to the recent trend in favor of natural seasoning materials, the development of microorganisms is inhibited, the enzymatic action is promoted, and the treatment process is simple, and the need for food development technology that does not require addition of additional salts and alcohol is required. Can be. In particular, due to the excessive use of chemical seasonings, such as sodium glutamate (mono-sodium glutamate), the burden of health and medical costs of the public is overweighted, the development of natural seasoning materials is a national task.

One of the technologies in the food industry that meets these needs is the ultrahigh pressure technology. Most foods have a shelf life by heat treatment, and sterilization and processing by heat treatment tend to reduce the texture, organoleptic excellence, and flavor of the food. On the other hand, non-heat treatment is attracting attention as a new food processing technology that can be sterilized, processed and cooked without affecting the quality of food. Ultra-high pressure technology, one of the non-heat treatment technologies, maintains the intrinsic quality of food and has a great effect on the inactivation of microorganisms ): 23-30) Also, by changing the rate-limiting step of the enzyme or by controlling the selectivity of the enzyme, the catalytic properties of the enzyme can be altered to activate or inhibit the behavior of the enzyme depending on the protein or condition. (HJ Vila Real et al. Food Chemistry 102 (2007): 565-57 0).

The main advantages of the ultra-high pressure treatment compared to the conventional heat treatment are: ① It consumes significantly less heat energy than heat treatment, and can be carried out at room temperature or low temperature. ② It provides the natural taste and flavor, color, freshness, and nutrition of food. It is possible to maintain, ③ the pressure acts uniformly in all directions, so there is no difference in the degree of treatment. ④ In addition to microbial death, protein denaturation or modification, enzyme activation or inactivation, enzyme substrate specificity change, carbohydrate and fat It can induce changes in properties, ⑤ does not affect covalent bonds and hydrogen bonds, ⑥ pouch type bags such as plastic films can be used to facilitate the experiment, and the like. (Application of ultra-high pressure technology in the food and biological industries, such as plow, September issue of Food and Industry (2007): 23-30).

The change of enzyme activity by high pressure treatment can change enzyme reaction rate and reaction specificity with substrate by various factors such as temperature, pressure, time, etc., which can increase the shelf life of food through the combination of high pressure and other factors. . Therefore, it is important to determine temperature, pressure, processing time, and enzyme selectivity in order to apply the ultrahigh pressure technology to food.

Food seasoning material by vacuum drying method, which is one of the food technologies, has an excellent advantage of providing various flavors (mime, gourd, Shinmi, etc.), and it is difficult to mass-produce by continuous production system, After drying, there are many problems in hygiene such as microbial contamination by a subsequent process such as grinding. On the other hand, the low temperature ultra high pressure process can produce decomposed products without the addition of enzymes in the case of foods containing autolytic enzymes, and has the advantages of being an economical and eco-friendly process with excellent production processing capacity and low energy consumption. It is expected to make a big difference.

On the other hand, typical Allium (Allium) in plants in Korean garlic (Allium sativum L.) is a perennial plant belonging to the genus Liliaceae, and its origin is Western Asia, and it is divided into cold and warm depending on ecology. In Korea, it is known to have been introduced through China, it has been introduced in the Tangun myth known as a very important symbol for us Korean food (Kwon SK Organofulfur compounds from Allium sativum and physiological activities J. Appl Pharmacol 11:.... 8- 32 (2003).

Our ancestors have long used garlic's unique flavor properties as spices and pickles in various foods. Currently, processed products using garlic are largely used in the form of a large atmosphere in garlic pickles, kimchi or stew, soups, herbs, and radish, and are often used as a complex seasoning material by powdering after drying. However, in Western and Japan, various types of research are being used, including seasonings as well as functional foods, cosmetics and feed additives.

Garlic has long been used as a nutritious food, tonic and spice, and contains much more energy, vitamins and minerals than other vegetables, and is rich in phosphorus, potassium, germanium, vitamin B ₁ and vitamin B ₂ . Do. Garlic HK. A study on the antibacterial activity of garlic against Escherichia coli O 157. J. Korean Practical Arts Edu 14: 159-167 (2001)), antihypertensive and antihypertensive effects (Ruffin J, Hunster SA.An evaluation of the effect of garlic as an antihypertensive agent.Ctyobios. 37: 85-89 (1983)), anticancer effect (Kim ES, Chun HJ.The anticarciogenic effect of garlic juice against DMBA induced carcinoma on the hamster buccal pouch.J. Korean Soc, Food Nutr. 22: 398-404 (1993)), antimutagenic effects of cells (Belman S. Onion and garlic oils inhibit tumor promotion.Carcinogenesis 4: 1063-1067 (1983)) is known and its mechanism of action has been elucidated. Due to its physiological activity, it is widely used as a functional material, and has been of interest to many researchers interested in developing new drugs.

Garlic's strong odor is caused by an enzyme called allinase that is present in garlic cells. Allicin, the odor of garlic, is produced by the action of allinase from the precursor, allin. Allium plants, such as garlic and onion, have allinases and allins at different sites, and the garlic cells are destroyed during the grinding or cutting of garlic, resulting in the reaction of the substrate (alline) and enzymes with allicin and pyruvic acid. ), Stoll, A and Seebeck, E: Chemical investigationson alliin, the specific principle of garlic.Advan Enzymol. 11, 377 (1951).

Examples of studies on the effects of high temperature and high pressure treatment on garlic include changes in antioxidant activity (IC ₅₀ ), total polyphenol content, total flavonoid content, and 5-HMF (Hydroxymethyl-2-furaldehyde) ) A study on the change of content (Kwon, Oh-chan et al .: Physicochemical characteristics of garlic by high temperature and high pressure treatment, Korean Society of Food Science and Technology Vol 38. No. 3. 331-336 (2006)) If the alliase is treated at 25 ° C with a pressure of 150-500MPa, it has been reported to decrease continuously with the passage of treatment time, resulting in inactivation of 58% after 40 minutes. Effect of Alliinase Inactivation on Garlic Flavor, KOREAN J. FOOD SCI.TECHNOL.Vol. 28, No 3, 593-599 (1996)).

As consumers' interest in health promotion has recently increased, various products using garlic have been commercialized, and odorless garlic with reduced allicin content has been commercialized mainly in Japan (Sakai, I .: Efficiency of garlic ingredients and methods for deodorized effect.Shokuhin to Kaihatsu, 27, 19 (1992).

Patent application related to garlic includes Korean Patent Registration No. 10-42034, which is a method for preventing discoloration of minced garlic, and Korean Patent Registration No. 10-97491, which is a long-term preservation method of minced garlic, and Korean Patent Registration No. 10-30067. Registered patents and patent applications based on garlic such as "chitosan-containing food additives and manufacturing method thereof" containing garlic, and "Method for manufacturing functional instant kimchi seasoning using shellfish" of Korean Patent Registration No. 10-316281 The number is innumerable so we can see the importance of garlic to Koreans.

Other researches related to garlic include research on breeding, research on processing and composition changes, research on function and physiological activity, research on storage, research on the separation of specific components such as enzymes, research on flavor and separation, Research on greening and browning has been mainly conducted, and recently, researches on the functionalities of garlic, such as antimicrobial action, anticancer action, antithrombotic and antioxidant activity, hypoglycemic action and atherosclerosis treatment, have been actively conducted.

While there is a lot of research on garlic, it can maintain garlic's natural taste, flavor, color, freshness, and nutrients.In addition to killing microorganisms, protein modification, enzyme activation or inactivation, changes in enzyme substrate specificity, characteristics of carbohydrates and fats There is no research on the preparation of garlic which can be used as a seasoning material having advantages such as induction of change.

Once the safety and reproducibility of sterilization have been demonstrated, the design of the sterilization process under high pressure has the potential to be used as a general mass production process. In order to ensure the validity and widespread use of high-pressure treatment processes, validation methods that incorporate microbiological, physical, chemical and engineering disciplines are needed to demonstrate the sterilization and consistency of the process.

The present invention has been made in accordance with the requirements as described above, the object of the present invention is to inhibit the activity of harmful bacteria by using the ultra-high pressure technology, while activating the enzyme action, natural flavor and flavor, color, freshness and nutrition of garlic The present invention provides an optimal condition for preparing garlic decomposition liquid or garlic powder as a sustainable food additive.

Another object of the present invention is to provide a garlic decomposition solution or garlic powder that can be used as a seasoning material obtained by the production method.

Another object of the present invention is to provide a method for mass production of garlic decomposition liquid or garlic powder as a seasoning material having the above characteristics by a continuous production system.

In order to achieve the above object, the present invention,

It provides a method for producing a garlic powder for food by treating the ultra-high pressure technology by the pressure of 75-150MPa, the temperature of 40-60 ℃, 24-48 hours and the amount of enzyme added 0.4-0.8% by weight. The appropriate pressure, temperature, time and amount of enzyme addition are as confirmed in the following examples.

The present invention to solve the other problem, provides a garlic decomposition solution or garlic powder by the production method.

The present invention to solve the above another problem,

Grinding garlic; Dispersing the ground garlic in water at 5-20% by weight relative to the weight of water; Adding 0.4-0.8% by weight of enzyme relative to the weight of ground garlic; Adjusting to a pH of 6.0-8.0; Treatment at 75-150 MPa, 40-60 ° C. for 24-48 hours; Filtering the garlic slurry to obtain a hydrolyzate; Filtration step to obtain allin; Adding sulfuric acid to the free sugar filtrate; Inactivating the enzyme by boiling at a temperature of 95-100 ° C .; Neutralizing by adding sulfuric acid; And obtaining fructan.

The reason for adding more than 5% by weight of the crushed garlic is because it is a proper amount to be obtained by one process, and when it is added by more than 20% by weight, the amount of garlic powder is too large and the proper process is not made. The reason for adjusting the pH to 6.0-8.0 is that the carbohydrate degrading enzyme used in the present invention is active in the above pH range. The enzyme is inactivated at a temperature of 95-100 ° C.

The garlic decomposition solution obtained by the above method may be dried into a garlic powder by a method such as vacuum drying, spray drying, drum drying, or freeze drying, as will be apparent to those skilled in the art.

On the other hand, mass production is possible because the capacity of the high pressure / enzyme processing system (5, 50, 100, 150, 200L) can be configured in parallel to meet the daily production volume.

The present invention provides a natural garlic seasoning material proved to be safe and reproducible for sterilization. In addition, garlic seasoning material prepared by non-heating process provides garlic seasoning material with inherent texture, sensory excellence, flavor and nutrients, and furthermore, by reducing the amount of chemical seasoning, You can reduce the burden.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples. However, the scope of the present invention is not limited only to these examples.

Example 1 Optimal Conditions of High Pressure / Enzymatic Decomposition

Commercially stored garlic was stored in a -0 ° C refrigerator, peeled and washed on the day of the experiment, and then crushed with a hood mixer (GI-P008, Iljin Precision, Korea) and tested. The moisture content of garlic as determined by 105 ° C atmospheric drying was 63.6%.

The contents of fructan, which is known as a representative taste component of garlic, and the conditions for producing most allin, the main flavor component of garlic, are determined by variables such as enzyme concentration, reaction time, reaction pressure, and reaction temperature. Optimum manufacturing conditions of the garlic powder were determined as follows.

Disperse the ground garlic in water (10% by weight) and add 0.1-0.8% by weight of commercial enzyme Type E (supercritical technology research institute, Japan, below) to carbohydrate substrate and adjust the pH to 7.0 Reaction pressure (25, 50, 75, 100, 125, 150, 175, 200 MPa), reaction time (4, 8, 12, 24, 32, 48 hours) and reaction temperature (20, 30, 40, 50) , 60 ° C.), and after completion of the reaction, filtered (whatman No. 4) to obtain a hydrolyzate and a residue. 1 is a flowchart illustrating an extraction process of fructan and allin according to the present invention.

Example 2: Analysis of Hydrolysates According to Changes of Enzyme Usage

Among the quality characteristics of garlic hydrolyzate, free sugar and allin were analyzed by HPLC using a hydrolysis solution filtered through a 0.2 mm membrane filter (Table 1).

Table 1 HPLC Conditions for Quantifying Allin

Detector UV Detector (Jasco UV-975, Japan

Wavelength 210nm

Column C18 μBondapak 3.9 x 300 mm

Column temperature 30 ℃

Eluate 45 mM phosphate buffer (pH 7.15): 70

                  1,4-dioxane: 22.5

                  Acetonitrile: 6

                  Tetrahydrofuran: 1.5

 Flow rate 1.0 ml / min

The total fructan content was added to 0.5 ml of 0.4 N sulfuric acid in 5 ml of the filtered hydrolysis solution and boiled in a water bath for 10 minutes, neutralized with 0.5 ml of 0.4 N sodium hydroxide, and quantified by HPLC (Table 2). It was obtained.

Total fructans = total fructose-{(fructose + 1/2 sucrose) in free sugar}

 TABLE 2 HPLC conditions for free sugar and fructan determination

Detector Refractive Index (RI) Detector (Jasco RI-830, Japan)

Column Carbohydrate Stainless Steel, 3.9x300mm, Waters

Column temperature 30 ℃

Eluent acetonitrile: water = 78: 32

Flow rate 1.2ml / min

Table 3 shows the contents of fructans and allins of hydrolyzate according to the addition of 0.1-0.8 wt% of commercial protease concentration while garlic was autoclaved / enzymatically treated at 100 MPa, temperature 50 ° C., and 24 hours.

[Table 3] Degradation Characteristics of Garlic Hydrolyzate by Enzyme Concentration

sample Enzyme concentration (%) Fructan (mg / g) Allin (mg / g) Control
(100 ° C, 30 minutes) - 25.1 178.4 High pressure - 14.3 248.2 High pressure + enzyme 0.1 54.9 254.5 0.2 68.8 259.0 0.3 89.6 248.2 0.4 113.0 253.5 0.5 125.0 270.4 0.6 134.7 285.6 0.7 135.1 288.1 0.8 136.5 288.5

(50 ° C, 24hr, 100MPa)

According to the results of Table 3, the total amount of fructan and allin was increased in the high-pressure group compared to the control group, and the total amount of fructan increased when the enzyme was treated, in particular, the enzyme concentration of 0.4-0.8% by weight. It was found that the content of fructan increased significantly at. Increasing the amount of enzyme was expected to increase the content of fructan and allin, but considering the economical efficiency was found that the optimum amount of enzyme addition of 0.4-0.8% by weight.

Example 3: Analysis of Hydrolysates with Time

The total fructan and allin content of the hydrolyzate according to 4-48 hours was analyzed in garlic under high pressure / enzymatic treatment at 100 MPa, temperature 50 ° C., and enzyme concentration 0.6 wt%. Analysis of the hydrolyzate was carried out as in Example 2.

[Table 4] Degradation Characteristics of Garlic Hydrolyzate with Time

sample Treatment (time) Fructan (mg / g) Allin (mg / g) High pressure 4 13.5 78.2 8 15.5 118.7 12 17.9 220.1 24 21.3 253.5 32 21.1 253.7 48 21.4 254.1 High pressure + enzyme 4 52.6 122.8 8 72.4 132.6 12 86.8 252.2 24 136.4 293.5 32 136.7 294.5 48 136.5 294.6

(50 ° C, 100MPa, 0.6% by weight)

According to the results of Table 4, it was found that the total fructan and allin content was increased in the high pressure / enzyme-treated group than the high pressure-only group, and considering the economics, high pressure / enzyme treatment 24-48 It was found that time treatment was the optimal condition. It was expected that no significant increase in fructan and allin content would be seen after treatment for more than 48 hours.

Example 4 Analysis of Hydrolyzate with Pressure Change

The total fructan and allin content of the hydrolyzate according to the pressure of 25-200MPa was analyzed in a high pressure / enzymatic treatment of garlic at a temperature of 24 hours, a temperature of 50 ° C., and an enzyme concentration of 0.6% by weight. Analysis of the hydrolyzate was carried out as in Example 2.

[Table 5] Degradation Characteristics of Garlic Hydrolyzate with Pressure

sample Pressure (MPa) Fructan (mg / g) Allin (mg / g) High pressure 25 4.5 254.5 50 11.5 259.0 75 14.8 248.2 100 20.3 253.5 125 20.5 270.4 150 21.2 285.6 175 22.4 288.1 200 22.6 288.5 High pressure + enzyme 25 58.6 264.5 50 99.4 267.0 75 122.7 278.2 100 136.4 293.5 125 136.7 292.4 150 137.1 295.6 175 136.6 298.1 200 136.8 298.5

(50 ° C, 24 hr, 0.6% by weight)

According to the results of Table 5, it was found that the total fructan and allin content was significantly higher in the high pressure / enzyme-treated group than the high pressure-only group, and the pressure contained 75-150 MPa. It can be seen that, even if the pressure is processed more than the total content of fructan and allin can be seen that the increase, considering the economical efficiency, it was confirmed that the above pressure range is the optimal condition.

Example  5: according to temperature change Hydrolyzate  analysis

The total fructans and allins of the hydrolyzate at a temperature of 20-60 ° C. were analyzed in garlic under high pressure / enzymatic treatment under conditions of 24 hours, pressure 100 MPa, and enzyme concentration 0.6% by weight. Analysis of the hydrolyzate was carried out as in Example 2.

[Table 6] Degradation Characteristics of Garlic Hydrolyzate with Temperature

Reaction temperature (℃) Fructan (mg / g) Allin (mg / g) 20 27.3 66.5 30 58.4 124.1 40 125.6 256.9 50 137.1 293.7 60 133.2 291.4

(24hr, 100MPa, 0.6% by weight)

According to the results of Table 6, it can be seen that the total content of fructan and allin at the temperature of 40-60 ℃ shows the maximum value, the content of fructan and allin is rather reduced at 60 ℃ rather, The increase of the temperature did not increase the content of fructan and allenes, it was found that the temperature of 40-60 ℃ is the optimum condition. Allicin and pyruvic acid are decomposed or produced by allinase even though the content of fructan and allin increases to some extent, so that appropriate non-heating treatment is effective for the intake of the whole functional ingredient, and seasoned vegetables containing high content of functional ingredient It is advantageous to avoid the heating of high temperature in order to use the above, so that the temperature in the above range was selected as the optimal condition.

1 is a flowchart illustrating a process of extracting fructan and allin according to the present invention.

Claims (4)

delete delete Grinding garlic; Dispersing the ground garlic in water at 5-20% by weight relative to the weight of water; Adding 0.4-0.8% by weight of enzyme relative to the weight of ground garlic; Adjusting to a pH of 6.0-8.0; Treatment at 75-150 MPa pressure, 40-60 ° C. for 24-48 hours; Filtering the garlic slurry to obtain a hydrolyzate; Filtration step to obtain allin; Adding sulfuric acid to the free sugar filtrate; Inactivating the enzyme by boiling at a temperature of 95-100 ° C .; Neutralizing by adding sulfuric acid; And A method of producing garlic seasoning material, wherein the content of fructan is 113.0-136.5 (mg / g) and the content of allin is 253.5-288.5 (mg / g) by a high pressure / enzymatic decomposition step comprising obtaining fructan. delete

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