KR101195322B1 - Garlic powder compositions and the method of making it - Google Patents

Abstract

The present invention relates to a garlic powder composition and a method for preparing the same.
Peeling and disinfecting the peel of the garlic to prepare the garlic powder and powder, the first steaming by mixing ginger powder, parsley and black pepper flakes, and then steaming and mixing the seaweed and sun salt secondly and vacuum drying.
Garlic powder composition according to the present invention is rich in minerals, there is an advantage that does not easily cure and rust does not occur.

Description

Garlic powder compositions and its preparation method {Garlic powder compositions and the method of making it}

The present invention relates to a garlic powder composition and a method for producing the same, and more particularly, to a garlic powder composition rich in mineral components and not easily cured and no rusting occurs.

Garlic is composed mainly of protein, fat, sugar, fiber, and ash, and contains about 1% of volatile essential oils, of which 60% is diallyl disulfide, the rest is allylpropyl disulfide, diallyl trisulfide, It is composed of various sulfur-containing compounds such as allicin, and garlic's unique odor is caused by the decomposition of alliin, a type of sulfur amino acid, into allicin by an enzyme. Garlic has been used habitually as a nutritional food, tonic, spice, etc., and it is effective in promoting metabolism, antibacterial, anticancer, diuretic, heavy metal detoxification, liver function recovery, prevention of arteriosclerosis, and strengthening. It has been known.

Usually, it is a kind of spice added essential to various dishes while naturally drying or refrigerated after harvesting in May to July. Garlic is used throughout the year, either as whole garlic or in steamed and chopped form. In addition, it is also used habitually in soy sauce and salted form. Recently, according to the popularity of semi-processed seasonings and food products, in addition to the conventional whole garlic, peeled garlic and chopped garlic is widely marketed.

However, in the case of the crushed garlic as described above there is a limit to commercialization because of three problems.

First is the loss of nutrients. Unlike raw garlic, chopped garlic undergoes an artificial process such as sterilization, washing, and high temperature treatment.In this process, not only the nutrients such as allicin are lost, but the chopped garlic is carbonized by high temperature treatment, which is harmful to human body. This residual problem may occur. In addition, when mixed with other additives to compensate for the loss of nutritional components as described above, the taste, taste, color, appearance and the like with minced garlic may be disregarded by the consumer.

Second, the hardening phenomenon due to the grinding of garlic can be mentioned. When garlic is pulverized into small particles to produce chopped garlic, the surface area is widened to promote absorption of moisture, and the absorbed moisture reacts with the ash content of garlic to cause hardening.

Third, the crushed garlic is rusted to turn green over time. This is because iron sulfide is produced by the combination of iron compounds of allicin in garlic and iron (Fe) contained in small amounts of garlic or iron by a blender blade, and the reaction between organic acids and reducing sugars, amino acids and reducing sugars. It is known to be due.

Garlic, which showed the above-mentioned rusting phenomenon, is not aesthetically beautiful, and the commodity value is lowered.

In order to solve the above problems, Korean Patent Application No. 10-2002-0071784 "Method of preventing rusting and browning of garlic" includes a natural drying, pre-cooling and crushing of garlic released from a cold storage after harvesting, and then at least 100 ° C. After treating with hot steam, a technique of adding spices and vacuum-packing is described. This method has the advantage of not using a chemical additive, but has a disadvantage in that the treatment process is complicated and the vacuum packaging is required after the heat treatment by high temperature steam.

In addition, even if the rust is removed, there is a limit to fundamentally solve the phenomenon of the loss of the above-mentioned nutrients and the hardening by absorbing moisture.

Patent application 10-2002-0071784

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The present invention as a problem to solve the problems occurring in the conventional chopped garlic.

More specifically, in the present invention, it is a problem to solve the problem of loss of nutrients generated when preparing garlic minced by the conventional method, the problem of hardening by absorbing moisture, rusting phenomenon and the like.

In order to solve the above problems, an object of the present invention is to provide a garlic powder composition containing a seaweed, sun salt, and other additives.

In order to solve the above problems, the present invention provides a garlic powder composition consisting of sun salt, seaweed, ginger powder, garlic powder, garlic powder, parsley, pepper flakes as a means for solving the problems.

Meanwhile the present invention comprises the steps of peeling the peel of garlic to prepare the garlic powder composition; Disinfecting the peeled garlic using disinfectant water containing sodium hypochlorite; Preparing garlic powder by granulating the sterilized garlic to a size of 1 to 3 mm;

Preparing garlic powder by pulverizing a portion of the prepared garlic powder; Preparing a raw material of the garlic composition by mixing ginger powder, parsley and pepper flakes with the prepared garlic powder and garlic particles; First steaming the garlic composition with steam of 120 ° C. to 150 ° C. for 5 minutes to 10 minutes; Mixing the raw material of the primary steamed garlic composition with seaweed; Immersing the raw material of the garlic composition mixed with the seaweed in distilled water of 20 ℃ or less; Mixing the natural salt in the raw material of the garlic composition immersed in the distilled water mixed with the natural salt and steamed for 2 to 10 minutes in a steam of 110 ℃ to 120 ℃ and the moisture content by vacuum drying 7% (w / w) It provides a method of manufacturing a garlic composition consisting of the steps to maintain below.

The present invention is the garlic composition 65 to 80 parts by weight, seaweed 5 to 15 parts by weight, ginger powder 0.5 to 1.5 parts by weight, garlic powder 3 to 8.5 parts by weight, garlic powder 2 ~ in order to solve the above problems more effectively 5 parts by weight, parsley 1.5-6 parts by weight, pepper flakes 3 to 6 parts by weight of the production method of the garlic composition is provided as a major means for solving the problem.

Garlic powder composition of the present invention, unlike the conventional chopped garlic does not harden or rust phenomena occur in the manufacturing process is rich in nutritional ingredients suitable for use as seasoning or spices and has the advantage of high product value.

Figure 1 is a photograph comparing the rust phenomenon of the garlic powder composition (right) prepared by Example 1 and the garlic powder composition (right) prepared by the method of Example 3.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings and embodiments. Terms and the like used in the above embodiments are merely illustrated to enable those skilled in the art to more easily and clearly understand the present invention. Therefore, the scope of the present invention should not be construed as being limited thereto.

Garlic composition of the present invention is composed of sun salt, seaweed, ginger powder, garlic powder, garlic powder, parsley, pepper flakes.

Garlic composition of the present invention comprises the steps of peeling the peel of garlic; Disinfecting the peeled garlic using disinfectant water containing sodium hypochlorite; Preparing garlic powder by granulating the sterilized garlic to a size of 1 to 3 mm; Preparing garlic powder by pulverizing a portion of the prepared garlic powder; Preparing a raw material of the garlic composition by mixing ginger powder, parsley and pepper flakes with the prepared garlic powder and garlic particles; First steaming the garlic composition with steam of 120 ° C. to 150 ° C. for 5 minutes to 10 minutes; Mixing the raw material of the primary steamed garlic composition with seaweed; Immersing the raw material of the garlic composition mixed with the seaweed in distilled water of 20 ℃ or less; The sun salt is mixed with the raw material of the garlic composition mixed with the distilled water soaked in distilled water, steamed for 2 to 10 minutes with steam at 110 ° C. to 120 ° C. for 2 minutes, and dried in vacuo to reduce moisture content to 7% (w / w) or less. It is prepared through the step of maintaining.

The pepper shake means that the pepper is granulated to a size of about 1 to 3mm.

The garlic composition is 65 to 80 parts by weight of natural salt, 5 to 15 parts by weight of seaweed, 0.5 to 1.5 parts by weight of ginger powder, 3 to 8.5 parts by weight of garlic powder, 2 to 5 parts by weight of garlic powder, 1.5 to 6 parts by weight of parsley, It is characterized by mixing 3 to 6 parts by weight of pepper flakes, preferably 70 to 78 parts by weight of natural salt, 6 to 10 parts by weight of seaweed, 0.8 to 1.2 parts by weight of ginger powder, 4 to 6 parts by weight of garlic powder, and 3 to 3 parts of garlic powder. 4.5 parts by weight, parsley 1.8 to 3 parts by weight, black pepper flakes 4 to 5.5 parts by weight, more preferably 76 parts by weight of natural salt, seaweed 7 parts by weight, ginger powder 1 part by weight, garlic powder 5 parts by weight, garlic powder 4 It is good that it is a weight part, parsley 2 weight part, and pepper shakes 5 weight part.

The present invention is characterized in that the natural salt is added to the garlic composition. Natural salt is a salt obtained from general seawater or deep water, but its composition is slightly different. However, it is a mixture of minerals, and its main ingredient is sodium, and other ingredients such as calcium, magnesium, manganese, copper, zinc, iron, selenium, and germanium are contained. It is. On the other hand, the natural salt contains the brine, the brine (성분) is a bitter component containing about 25% in salt, the main component is magnesium chloride (MgCl 2). This ingredient has a relatively strong bitter taste and not only harms the taste of food, but also has a strong deliquescent property.

In the present invention, using the natural salt salt is removed in consideration of the problems of the natural salt.

The natural salt used in the present invention is characterized in that it is prepared from salted coastal seawater or deep sea water.

The natural salt used in the garlic composition of the present invention is characterized in that it is used for three years or more.

Sea salt of the present invention is a seawater inflow step of introducing seawater into the salt field; An evaporation step of evaporating the introduced seawater; A liver water elution step in which the salt of evaporated sea water is kept at a constant humidity and temperature to load salts for three years or more to completely elute the water contained in the salt of the sea salt; Roasting the natural salt eluted by the water; Removing residual impurities after the roasting step; Crystallization step; is prepared through sequentially.

The seawater used in the seawater inflow step may be used such as coastal seawater or saltwater of sea salt.

The evaporation step is the first evaporation step to evaporate until the salinity of sea water 15 to 20 degrees; By moving the sea water to the crystallization it is subjected to a second evaporation step to evaporate until the salinity is 22 to 25 degrees.

In the elution step, the salt obtained through the intermediate step is placed in a plastic bag of plastic material and stored at the bottom of the reservoir for 3 years in a storage tank having a temperature of 20 ° C and a humidity of 80%.

The roasting step is to put the salt after eluting the brine in a cast iron pot and then roasted for 1 hour to 3 hours at 200 ℃.

In the removing of the impurities, the roasted natural salt is dissolved in tap water at a concentration of 50% (w / v) to separate impurities precipitated from the brine.

In the crystallization step, the sun salt dissolved in the tap water is placed in a wide container made of stainless steel and crystallized by heating for 30 minutes to 2 hours while maintaining the temperature at 30 to 50 ° C.

On the other hand, in the present invention, as described above, the garlic is contained in the garlic composition. Salicornia herbacea (鹹 草) is an annual herb that grows in colonies on the tidal-flat of the west coast of our country. The seaweed has a physiology that grows by absorbing various minerals such as calcium, magnesium, potassium, iron, and phosphorus, as well as salt dissolved in sea water, and the seaweed contains salt and minerals that surpass the effects of bamboo salt. 100g of seaweed contains 237.9mg of calcium, 70mg of iodine, and 6.5% of sodium, 16% of salt, 50% of vegetable fiber, calcium is 7 times more than milk, iron is 20 times more than laver and 40 times more than seaweed. Potassium is three times more than tangerine. In addition, there are more than 90 minerals in the sea. In particular, the seaweed has the property of adsorbing harmful cholesterol in the large intestine of the human body and excreting it outside the body, which is effective for sleeping stool or constipation. Low back pain, obesity, diabetes, thyroid, asthma, bronchitis is known to have excellent effects.

In the present invention, the lyophilized one may be mixed with the lyophilized one or sprayed with the liquefied ethanol. The liquefied seaweed is prepared by mixing the seaweed powder with water until the salinity is 6.5 to 7.2%.

Example 1 Preparation of Garlic Powder Compositions According to the Present Invention

end. Preparation step of garlic powder composition containing

1kg of garlic harvested from August to September in Gyeongbuk, Korea was screened and peeled, and washed for 1 hour using disinfectant water containing 150 ppm of sodium hypochlorite. Garlic powder was granulated to a size of 1 ~ 3mm using a grinder to prepare a garlic powder 90g. 50g of the prepared garlic powder was ground in a blender to prepare garlic powder. 10 g of ginger powder, 20 g of parsley, and 50 g of pepper flakes having a particle size of 2 mm were added to prepare 170 g of garlic powder composition.

The garlic powder composition raw material prepared above was put into a 5L circular steamer and steamed for 5 minutes with steam at 150 ° C. After removing the steamed garlic powder composition from the steamer, 70 g of lyophilized seaweed powder was added and placed in a large round barrel and poured 200 L of 15 ° C. distilled water, stirred at 200 RPM for 2 hours with a stirrer, and left for 24 hours.

I. Steps to prepare natural salts from which salt and impurities are removed

In a salt field in Boryeong, Chungcheongnam-do, 5,000 liters of coastal seawater was introduced and spontaneously evaporated in sunlight for 15 days. The salinity of the seawater after the first evaporation step was found to be 17 degrees. The seawater was moved to a nearby crystallization area and spontaneously evaporated for 3 months to obtain a sun salt having a salinity of 24 degrees. 50 kg of the sun salt was put in a round mesh box of 2500 L of plastic material and loaded for 3 years and 6 months while maintaining a temperature of 20 ° C and a humidity of 80%.

After the loading period, 1 kg of natural salt was put in a 100L cast iron pot and roasted at 200 ° C. for 90 minutes, then taken out into a 100L circular stirrer and poured 1 L of tap water, followed by stirring at 150 RPM for 3 hours. The natural salt solution after stirring was left to stand for 3 days.

After 3 days, 1 kg of the natural salt was put in a 50L stainless steel container and heated at 50 ° C. for 1 hour to obtain a natural salt crystal.

All. Preparation of Garlic Powder Composition

240 g of the garlic powder raw material mixture prepared in the above step was mixed with 760 g of the natural salt prepared in step B above, put into a 5L circular steamer, steamed for 10 minutes with steam at 120 ° C., and allowed to stand for 24 hours, and then dried. Drying in vacuo to prepare a water powder composition of 5.5% (w / w) garlic powder.

Example 2 Preparation of Garlic Powder Compositions According to the Present Invention

70 g of the lyophilized seaweed powder was mixed with 200 L of water and heated at 120 ° C. for 5 hours to spray 150 L of liquid seaweed having a salinity of 7.0 with a sprayer to prepare a garlic powder composition containing the seaweed. Prepared. The remaining b, multi-steps were carried out in the same manner as in Example 1.

Example 3. Preparation of Garlic Powder Composition Mixed with Sea Salt]

It was carried out in the same manner as in Example 1 except adding the grasswort powder or the liquid grasswort.

[Example 4] Preparation of Garlic Powder Compositions not Mixed with Natural Salts]

A garlic powder composition was prepared in the same manner as in Example 1 but without the addition of the sun salt.

Example 5 Preparation of Garlic Powder Composition Mixing with Seaweed and General Sea Salt]

240 g of garlic powder composition containing hamcho prepared through the additive step of Example 1 was mixed with 760 g of general sun salt, in which the water was not completely removed, and the garlic powder mixed with sea salt and sun salt through the same process as in Example 1 The composition was prepared.

Analysis example 1

The garlic powder composition prepared in Examples 1 to 5 was analyzed for polyphenol content, allicin content, allicin content, taste, aroma, and hardness. The contents of polyphenols, allyl and allicin were analyzed according to the method described in the Food Code on the basis of tannins. In order to check the taste, aroma, and hardness, the blind test was conducted five times on 20 adult men and women to calculate an average score out of 20. The results are shown in Table 1 below.

Nutritional Components and Sensory Test Results of the Garlic Powder Compositions Prepared by Examples 1 to 5 Containing Nutritional Components (w / w%) Sensory test results Green phenomena Polyphenols Informed Allicin sweetness Salty taste incense crustiness Example 1 3.24 7.26 0.003 18.5 17.2 17.7 18.5 radish Example 2 3.22 7.15 0.002 18.2 17.5 18.1 18.8 radish Example 3 1.55 2.56 0.002 17.8 12.2 10.5 5.2 U Example 4 1.23 3.22 0.003 18.2 11.6 8.5 5.4 U Example 5 1.22 3.45 0.002 17.5 17.5 17.5 18.4 radish

In Table 1, the garlic powder composition mixed with sun-dried salt and sea salt, as described in the present invention, was found to have the best nutritional content and the best sensory results. In addition, in the case of rust phenomena in which the value of garlic is changed to green and commodity value decreases over time, it did not appear at all in Examples 1 and 2. The mixing of the lyophilized powder and the spraying of the liquid vinegar when spraying the vinegar did not show any difference between the nutritional components and the sensory test.

In the case of Examples 3 and 4, in which the salt and the seaweed were not mixed, the garlic powder composition of the present invention did not reach the content of polyphenol and allin, and the salty taste was relatively good in the sensory test results, but the fragrance and hardness were not good. Compared to the present invention, it was evaluated that the preference was significantly lower, and greening phenomenon appeared.

In the case of garlic powder composition mixed with seaweed and general natural salt, the garlic powder composition of the present invention was not reached in the content of polyphenol and allin, but the results of the overall sensory evaluation were evaluated as similar to the present invention, and no rusting phenomenon appeared.

Figure 1 is a photograph comparing the rust phenomenon of the garlic powder composition (right) prepared by Example 1 and the garlic powder composition (right) prepared by the method of Example 3. In the picture on the left, garlic retains its own yellow color, but on the right side, it can be seen that the value of the product is inevitably dropped due to rusting phenomenon. This can be said that the composition of the garlic powder by the manufacturing method of the present invention is significantly superior to the garlic powder composition prepared by not only the maintenance of nutritional ingredients, sensory test, but also the product value and other methods.

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Claims (4)

Peeling the peel of garlic;
Disinfecting the peeled garlic using disinfectant water containing sodium hypochlorite;
Preparing garlic powder by granulating the sterilized garlic to a size of 1 to 3 mm;
Preparing garlic powder by pulverizing a portion of the prepared garlic powder;
Preparing raw materials of the garlic composition by mixing ginger powder, parsley and black pepper flakes with the prepared garlic powder and garlic particles;
First steaming the garlic composition with steam of 120 ° C. to 150 ° C. for 5 minutes to 10 minutes;
Mixing the raw material of the primary steamed garlic composition with seaweed;
Immersing the raw material of the garlic composition mixed with the seaweed in distilled water of 20 ℃ or less; Mixing the natural salt with the raw material of the garlic composition mixed with the seaweeds immersed in the distilled water and steaming for 2 to 10 minutes with steam of 110 ° C. to 120 ° C. for 2 minutes;
Drying the garlic composition in which the second steaming process is completed in vacuo to maintain moisture at 7% (w / w) or less; a method of preparing a garlic composition consisting of The method of claim 1,
The garlic composition is 65 to 80 parts by weight of natural salt, 5 to 15 parts by weight of seaweed, 0.5 to 1.5 parts by weight of ginger powder, 3 to 8.5 parts by weight of garlic powder, 2 to 5 parts by weight of garlic powder, 1.5 to 6 parts by weight of parsley, pepper Method for producing a garlic composition, characterized in that consisting of 3 to 6 parts by weight of flakes The method of claim 2,
The sun salt is a method of producing a garlic composition, characterized in that prepared by the following manufacturing method
(a); seawater inflow step of introducing saltwater coastal seawater or marine sedimentation water into the saltfield;
A first evaporation step of evaporating the salinity to evaporate the introduced seawater until 15 to 20 degrees;
(b); a second evaporation step of moving the seawater that has undergone the first evaporation step to a crystallization place and evaporating until the salinity becomes 22 to 25 degrees;
(c); the effluent in which the sea salt evaporated by the first and second evaporation steps is placed in a plastic mesh bag and loaded at least 3 years while keeping the temperature at 20 ° C and 80% humidity at the bottom of the cellar to elute the water. An eluting step;
(d); and then roasting the salt in which the brine is eluted in a cast iron pot at 200 ° C. for 1 hour to 3 hours;
(e); separating the impurities by dissolving the sun-dried salt in the tap water at a concentration of 50% (w / v);
(f); crystallizing the natural salt of the impurity separated into a wide container made of stainless steel while heating for 30 minutes to 2 hours while maintaining the temperature at 30 ~ 50 ℃ Garlic composition prepared according to any one of claims 1 to 3.

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