KR101247635B1 - Suspension beverage using garlic powder and method for manufacturing - Google Patents
Suspension beverage using garlic powder and method for manufacturing Download PDFInfo
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- KR101247635B1 KR101247635B1 KR1020110005171A KR20110005171A KR101247635B1 KR 101247635 B1 KR101247635 B1 KR 101247635B1 KR 1020110005171 A KR1020110005171 A KR 1020110005171A KR 20110005171 A KR20110005171 A KR 20110005171A KR 101247635 B1 KR101247635 B1 KR 101247635B1
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 마늘을 동결건조하고 분쇄하는 분말화 단계; 및 상기 마늘분말에 음료제조용 부재료 및 물과 혼합하는 단계;를 포함하는 마늘분말 부유 음료의 제조방법에 있어서, 상기 마늘 재료의 분말화는 마늘을 분쇄하고 70~110 mesh의 체망으로 여과하여 마늘분말을 생성하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법, 상기 마늘 대신 생마늘 퓨레를 이용하는 마늘분말 부유 음료의 제조방법 및 그 제조된 마늘분말 부유 음료에 관한 것이다.
상기 본 발명에 따른 마늘분말 부유 음료는 마늘의 적절한 소비촉진과 재배 농가의 소득증대에 기여할 수 있으며, 항암 및 항산화 작용에 뛰어난 효능을 가지고 있는 다양한 생리활성 성분들을 함유하고 있어, 건강 증진 효과를 얻을 수 있고, 갈변 억제와 저장성이 매우 뛰어나며, 단맛과 신맛의 적절한 조화로 인하여 기능성과 상쾌함이 접목되는 효과를 얻을 수 있다. The present invention comprises a powdering step of lyophilizing and grinding garlic; And mixing the garlic powder with a beverage manufacturing subsidiary and water. The method of preparing a floating garlic powder comprising: pulverizing the garlic material and crushing the garlic and filtering it with a sieve of 70 to 110 mesh. It relates to a method for producing a garlic powder floating beverage, characterized in that to produce a garlic powder floating beverage using raw garlic puree instead of the garlic and to a prepared garlic powder floating beverage.
Garlic powder floating beverage according to the present invention may contribute to the proper consumption promotion of garlic and increase the income of cultivated farms, and contains various bioactive ingredients having excellent effects on anticancer and antioxidant activity, to obtain a health promoting effect It can be, browning suppression and shelf life is very excellent, and due to the proper combination of sweet and sour taste can be obtained the effect of combining functionality and freshness.
Description
본 발명은 마늘을 동결건조하고 분쇄하는 분말화 단계; 및 상기 마늘분말에 음료제조용 부재료 및 물과 혼합하는 단계;를 포함하는 마늘분말 부유 음료의 제조방법에 있어서, 상기 마늘 재료의 분말화는 마늘을 분쇄하고 70~110 mesh의 체망으로 여과하여 마늘분말을 생성하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법, 상기 마늘 대신 생마늘 퓨레를 이용하는 마늘분말 부유 음료의 제조방법 및 그 제조된 마늘분말 부유 음료에 관한 것이다.
The present invention comprises a powdering step of lyophilizing and grinding garlic; And mixing the garlic powder with a beverage manufacturing subsidiary and water. The method of preparing a floating garlic powder comprising: pulverizing the garlic material and crushing the garlic and filtering it with a sieve of 70 to 110 mesh. It relates to a method for producing a garlic powder floating beverage, characterized in that to produce a garlic powder floating beverage using raw garlic puree instead of the garlic and to a prepared garlic powder floating beverage.
마늘(Allium sativum)은 백합과(Lilliaceae)의 파속(Allium)에 속하는 다년생 채소로서 원산지는 중앙아시아나 이집트로 추정되고 있고, 한국에는 중국을 거쳐 전래된 것으로 보고되고 있다. 또한 마늘은 삼국유사에 기록된 단군신화에도 등장하는 것으로 보아 우리 한민족에게는 매우 중요한 기호식품의 하나이며 재배 역사도 매우 긴 것으로 알려져 있다. 마늘을 한방에서는 대산이라 하며, 품종으로 는 내륙과 고위도 지방에서 주로 재배하는 한지형(의성, 서산, 삼척 등)과 남해안 지방(제주, 남해, 해남, 무안 등)에서 주로 재배하는 난지형이 있다. Garlic ( Allium sativum ) is a perennial vegetable belonging to the genus Allium of the family Liliaceae, and its origin is estimated to be Central Asia or Egypt, and Korea is reported to have been transmitted through China. Garlic also appears in the Dangun myths recorded in Samguk Yusa, so it is one of the most important foods for the Korean people and its cultivation history is very long. Garlic is called Daesan in oriental medicine, and varieties include Hanji-type (Uiseong, Seosan, Samcheok, etc.) grown mainly in the inland and high latitudes, and Nanji-type, mainly grown in the southern coastal regions (Jeju, Namhae, Haenam, Muan, etc.).
마늘은 특유한 맛과 향기성분 뿐만 아니라 각종 생리활성 물질이 함유되어 있으므로 예로부터 향신료와 의약품으로 널리 이용되어 왔으며, 근래 구미 각국에서도 소스류, 육가공, 기타 약용으로 점차 그 수요가 증가하고 있고, 또한 다양한 마늘제제가 건강보조식품 시장을 넓혀가고 있다. Garlic has been widely used as a spice and medicine since ancient times because it contains not only its unique taste and aroma, but also various bioactive substances. Recently, the demand for garlic, meat processing, and other medicinal products is gradually increasing in Western Europe. Formulations are expanding the market for dietary supplements.
또한 마늘은 우리나라의 식생활에 있어서 필수불가결한 조미료로 채소류 중 배추, 무 및 고추에 이어 제 4위의 주요 농산물로, 우리나라는 국민 1인당 일 년에 약 7~9 kg의 마늘을 소비하는 세계 1위 섭취국이다. Garlic is also the indispensable seasoning in our country's diet. It is the fourth largest agricultural product after Chinese cabbage, radish and red pepper. Korea consumes about 7 to 9 kg of garlic per year per capita. Stomach intake country.
이와 같이 마늘이 오랜 재배 역사와 더불어 식용 및 의약품으로 널리 이용되게 된 것은 마늘에 함유된 함황 아미노산의 일종인 alliin, 즉, 결정성 아미노산인 S-ally-L-cysteine sulfoxide가 분해되면서 마늘 특유의 자극성 신미성분인 allicin을 생성시키기 때문이다. Allicin은 thiosulfinates 화합물의 주요 성분이며, 마늘의 생리활성을 가지는 황화합물로 알려져 있다. 또한 매우 불안정한 화합물로서 마늘 중에는 직접 존재하지 않으며, 마늘을 마쇄 또는 절단했을 때 마늘세포가 파괴되면서 자체 효소인 allinase에 의해 allicin으로 분해되어 diallyl thiosulfinate와 diallyl disulfide 및 저급 sulfide류로 분해된다. 결국 alliin의 분해과정에서 생성된 함황 화합물들은 혈압강하작용, 항균작용, 항암작용, 항산화 작용, 항돌연변이 작용, 동맥경화의 예방과 치료, 항당뇨 효과, 이뇨작용 및 정장작용 등 많은 생리활성을 나타내고 있다.
Garlic has been widely used for food and medicine as well as a long history of cultivation. Alliin, a type of sulfur-containing amino acid contained in garlic, that is, crystalline amino acid S-ally-L-cysteine sulfoxide is decomposed, which is characteristic of garlic. This is because it produces allicin, a new ingredient. Allicin is a major component of thiosulfinates and is known as a sulfur compound with garlic's physiological activity. In addition, it is a very unstable compound, which does not exist directly in garlic, and when garlic is crushed or cut, garlic cells are destroyed, which is degraded into allicin by its own enzyme, allinase, which is broken down into diallyl thiosulfinate, diallyl disulfide, and lower sulfides. After all, the sulfur-containing compounds produced during the decomposition of alliin show many physiological activities such as blood pressure lowering, antibacterial, anticancer, antioxidant, antimutagenic, atherosclerosis prevention, treatment, antidiabetic effect, diuretic and intestinal action. have.
한편, 이러한 범국민적 건강식품인 마늘을 이용한 다양한 식품들이 등장하게 되었고, 본원 발명과 같이 마늘을 이용한 마늘 음료가 대중적으로 시판되기 시작하였으나, 종래의 마늘 음료는 일반적으로 마늘을 물과 함께 첨가하여 약탕기와 같은 추출기를 이용하여 뜨거운 물로 추출한 후 섭취하는 것으로서 비즈니스나 마케팅을 주로 하는 직장인들은 함황화합물의 자극적인 기호도로 인해 섭취를 꺼려하는 부분이 많이 있었고, 종래의 방법에 의해서는 분말 부유 음료 제품을 개발하기 위해서는 분말의 부유 특성 개선 및 저장 중 침전 방지 등의 기술들이 선행되어야만 가능한 문제점이 있었다.Meanwhile, various foods using garlic, which is a national health food, have been introduced, and garlic beverages using garlic have begun to be popularly marketed as in the present invention. However, conventional garlic beverages generally include garlic with water, After extracting with hot water using the same extractor, the workers who mainly do business or marketing are reluctant to eat due to the irritating preference of sulfur compounds. In order to improve the floating characteristics of the powder and to prevent precipitation during storage, there was a problem that must be preceded.
또한 최근에는 기능성 소재의 일부인 추출음료보다는 소재 전체를 음용하는 분말 음료 형태를 선호하는 추세이기에 이러한 소비자들의 기호를 반영한 제품의 출시가 요구되는 상황인 것이다.
In addition, the recent trend to prefer powdered beverages that drink the whole material rather than extracts that are part of the functional material is a situation that requires the release of products that reflect the taste of these consumers.
이에 본 발명자는 다양한 기능성을 갖는 것으로 알려진 마늘을 대량으로 소비함과 동시에 저장성 증가를 위하여 마늘을 동결 건조하고, 기존의 마늘 추출 음료와 차별화된 마늘 고유의 자극취가 저감된 마늘 부유음료를 개발하여 비즈니스 직장인을 포함한 남녀노소 모든 소비층이 거부감 없이 섭취할 수 있는 마늘 고유의 색택을 갖는 자연 음료를 개발하고자 예의 노력한 바, 초미쇄 분말 제조공정 없이 비교적 큰 입자 상태로도 분산성이 우수한 마늘 부유음료 제조가 가능한지 여부를 검토하기 위하여 실험실 조건하에서 침전 방지 부재료 및 혼합배율 조절을 통한 연구를 계속 하던 중 본 발명을 완성하기에 이르른 것이다.
The present inventors have consumed a large amount of garlic known to have various functionalities and at the same time freeze-dried garlic to increase shelf life, develop a garlic floating beverage with reduced garlic's unique irritant differentiation from conventional garlic extract beverages All efforts have been made to develop a natural beverage with garlic's unique color that can be consumed by all consumers, men and women, including office workers. In order to examine whether it is possible to continue the study through the control of precipitation prevention subsidiary materials and mixing ratio under laboratory conditions, the present invention was completed.
본 발명의 목적은 마늘을 동결건조하고 분쇄하는 분말화 단계; 및 상기 마늘분말에 음료제조용 부재료 및 물과 혼합하는 단계;를 포함하는 마늘분말 부유 음료의 제조방법에 있어서, 상기 마늘 재료의 분말화는 마늘을 분쇄하고 70~110 mesh의 체망으로 여과하여 마늘분말을 생성하는 것을 특징으로 하는 마늘분말 부유 음료를 제조하는 방법을 제공하는 것이다. An object of the present invention is a powdering step of lyophilizing and grinding garlic; And mixing the garlic powder with a beverage manufacturing subsidiary and water. The method of preparing a floating garlic powder comprising: pulverizing the garlic material and crushing the garlic and filtering it with a sieve of 70 to 110 mesh. To provide a method for producing a garlic powder floating beverage, characterized in that to produce.
본 발명의 다른 목적은 상기 마늘 대신 생마늘 퓨레를 이용하는 마늘분말 부유 음료를 제조하는 방법을 제공하는 것이다.Another object of the present invention is to provide a method for preparing a garlic powder floating beverage using raw garlic puree instead of the garlic.
본 발명의 다른 목적은 상기 제조방법에 따라 제조된 마늘분말 부유음료에 관한 것이다.
Another object of the present invention relates to a floating garlic powder prepared according to the production method.
상기 목적을 달성하기 위한 하나의 양태로서, 본 발명은 마늘을 동결건조하고 분쇄하는 분말화 단계; 및 상기 마늘분말에 음료제조용 부재료 및 물과 혼합하는 단계;를 포함하는 마늘분말 부유 음료의 제조방법에 있어서, 상기 마늘 재료의 분말화는 마늘을 분쇄하고 70~110 mesh의 체망으로 여과하여 마늘분말을 생성하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법을 제공한다. As one aspect for achieving the above object, the present invention comprises a powdering step of lyophilizing and grinding garlic; And mixing the garlic powder with a beverage manufacturing subsidiary and water. The method of preparing a floating garlic powder comprising: pulverizing the garlic material and crushing the garlic and filtering it with a sieve of 70 to 110 mesh. It provides a method of producing a garlic powder floating beverage, characterized in that to produce.
본 발명에서 사용되는 용어 "동결건조(freeze drying)"는 수용액이나 다량의 수분을 함유한 재료를 동결시키고 감압함으로써 얼음을 승화시켜 수분을 제거하여 건조물을 얻는 방법을 말한다. 이는 조작이 저온에서 이루어지므로 열에 약한 물질의 건조법으로 유용하다. As used herein, the term “freeze drying” refers to a method of subliming ice by sublimating ice by freezing an aqueous solution or a material containing a large amount of water and depressurizing to remove moisture to obtain a dried product. This is useful as a drying method for materials that are susceptible to heat since the operation is performed at low temperatures.
본 발명에서 사용되는 용어 "균질화(homogenization)"는 복합 물질 내 각 구성요소의 물리적 성질이나 화학적 특성이 전체에 균일하게 분포할 수 있도록 하는 작업을 의미한다. As used herein, the term "homogenization" refers to an operation that allows the physical or chemical properties of each component in the composite material to be uniformly distributed throughout.
본 발명에서 사용되는 용어 "콜로이드 밀(colloid mill)"은 고정자와 3,000~ 15,000rpm 으로 회전하는 회전자로 구성되어 있고, 고정자와 회전자 사이의 간격은 회전자를 수평으로, 좌우로 이동시켜 50~150㎛ 범위로 조절할 수 있게 되어 있는 것을 의미한다. 일반적으로 치즈, 마요네즈, 샐러드 드레싱, 시럽 같은 식품의 에멀전화에 사용되며, 육류나 과일, 퓨레류 제조에서의 미분쇄 목적으로도 사용되고, 땅콩버터나 고기반죽과 같은 고점도 식품은 회전자를 수평으로 설치하여 사용하기도 한다.
The term "colloid mill" used in the present invention is composed of a stator and a rotor rotating at 3,000 to 15,000 rpm, the distance between the stator and the rotor is to move the rotor horizontally, left and right 50 It means that it can be adjusted to ~ 150㎛ range. It is commonly used for emulsifying foods such as cheese, mayonnaise, salad dressings, and syrups. It is also used for pulverization in meat, fruit and puree manufacturing. It is also installed and used.
본 발명의 도 1에 의한 제조공정 흐름도를 살펴보면, 본 발명은 마늘 원료의 선별을 통해, 동결건조 및 분말화, 계량, 혼합, 살균 및 포장, 후살균 및 냉각에 의한 각 단계를 거치는 것을 특징으로 한다.Looking at the manufacturing process flow chart according to Figure 1 of the present invention, the present invention is characterized by undergoing each step by lyophilization and powdering, weighing, mixing, sterilization and packaging, post-sterilization and cooling through the selection of garlic raw material do.
본 발명의 제조방법에 따르면, 상기 선별된 마늘 원료를 초퍼를 이용하여 파쇄하고, 파쇄된 마늘을 동결건조기에서 48시간 동결 건조하여 이를 분쇄하는데, 분쇄기로 분쇄한 다음 70~110mesh 체망으로, 바람직하게는 80~100mesh 체망으로 분말입자를 여과하여 입자의 분산성을 높인다.
According to the production method of the present invention, the selected garlic raw material is crushed using a chopper, and the crushed garlic is lyophilized by lyophilizer for 48 hours and pulverized it, and then crushed by a grinder, preferably 70 ~ 110mesh sieve, Filter the powder particles with 80 ~ 100mesh sieve to increase the dispersibility of the particles.
또한, 본 발명에 따르면, 상기 음료제조용 부재료는 미나리씨앗 혼합액을 포함할 수 있으며, 더욱 바람직하게는 미나리씨앗에 구연산, 식초, 꿀, 올리고당 및 소금을 포함할 수 있다. In addition, according to the present invention, the subsidiary material for beverage production may include a buttercup seed mixture solution, more preferably may include citric acid, vinegar, honey, oligosaccharides and salt in the buttercup seeds.
또한, 본 발명의 제조방법에 따르면, 상기 얻어진 마늘분말 원료와 음료제조용 부재료 및 물을 각각 계량하여 마늘 부유 음료의 기호성과 향미를 향상시키고자 혼합하게 되는 바, 상기 미나리씨앗 혼합액은 미나리씨앗 0.5~1.5g에 물 500~1,500mL를 첨가하여 70~90℃ 에서 추출 후 잔산검 0.5~1.5g을 첨가하여 혼합하는 조건에서 수행할 수 있으며, 바람직하게는 미나리씨앗 1g에 물 1,000mL를 첨가하여 80℃ 에서 추출 후 잔산검 0.75g을 첨가하여 혼합하는 조건에서 수행할 수 있다.
In addition, according to the production method of the present invention, by measuring the garlic powder raw material, the ingredient for manufacturing beverages, and water, respectively, in order to improve the palatability and flavor of the garlic-floating beverage, the buttercup seed mixture solution is from 0.5 to Minari seeds. 1.5 g of water is added to 500-1,500 mL and extracted at 70-90 ° C., and then 0.5-1.5 g of xanthan gum may be added and mixed. Preferably, 1,000 g of water is added to 1 g of buttercup seed to 80 After extraction at 0 ° C., 0.75 g of xanthan gum can be added and mixed.
또한, 본 발명의 제조방법에 따르면, 상기 혼합 단계는 미나리씨앗 혼합액 500~1,000mL에 80~100mesh의 체망을 통과한 마늘 분말 10~20g, 구연산 0.5~1.5g, 식초 10~30mL, 꿀 10~30g, 올리고당 50~70g 및 소금 0.5~1.5g을, 바람직하게는 이 미나리씨앗 혼합액 1,000mL 에 90~100mesh의 체를 통과하여 제조된 마늘 분말 15g, 구연산 1g, 식초 20mL, 꿀 20 g, 올리고당 60g 및 소금 1g을 혼합한 후 콜로이드밀로 균질화하는 것을 수행할 수 있으며, 이를 통해 혼합탱크에 혼합하여 마늘 분말의 분산성을 증대시키는 효과를 부여한다.
In addition, according to the production method of the present invention, the mixing step is a garlic powder 10 ~ 20g, citric acid 0.5 ~ 1.5g, vinegar 10 ~ 30mL, honey 10 ~ ~ passed through a sieve of 80 ~ 100 mesh to 500 ~ 1,000mL of the buttercup seed mixture solution 30 g, 50-70 g of oligosaccharide and 0.5-1.5 g of salt, preferably 15 g of garlic powder, 1 g of citric acid, 20 mL of vinegar, 20 g of honey, 60 g of oligosaccharide, prepared by passing a sieve of 90-100 mesh to 1,000 mL of this buttercup seed mixture solution And after mixing the salt 1g and homogenized with a colloid mill, it can be mixed into the mixing tank through this gives the effect of increasing the dispersibility of garlic powder.
한편, 본 발명은 상기 혼합 단계 후에, 혼합액을 70~100℃ 에서 25~60분간, 바람직하게는 혼합액을 80~90℃ 에서 25~30분간 살균하고 포장하는 살균 및 포장 단계를 더 포함하는 것을 특징으로 하고, 또한, 본 발명은 상기 살균 및 포장 단계 후에, 90~110℃ 에서 5~20분간, 바람직하게는 100~105℃ 에서 5~7분간 후살균한 후 냉각 시키는 후살균 및 냉각 단계를 더 포함하는 것을 특징으로 한다.On the other hand, the present invention after the mixing step, the sterilization and packaging step of sterilizing and packaging the mixed solution for 25 to 60 minutes at 70 ~ 100 ℃, preferably for 25 to 30 minutes at 80 ~ 90 ℃ characterized in that it further comprises In addition, the present invention further after the sterilization and packaging step, after the sterilization and cooling step for 5 to 20 minutes at 90 ~ 110 ℃, preferably 5 to 7 minutes at 100 ~ 105 ℃ after further sterilization and cooling step further It is characterized by including.
본 발명의 제조방법에 따르면, 상기 혼합물을 1,000psi 하에 균질화시켜 마늘 현탁액을 수득한 다음 살균하여 포장 전 미생물의 오염 등을 방지하게 되고, 이러한 살균액을 광차단 필름으로 코팅된 레토르트 파우치팩, PET병 및 알루미늄 캔에 포장한 후 후살균하여 냉각수로 냉각시켜 보관함으로써, 기능성을 유지하고 기호도는 증대시킨 마늘 부유 음료를 제공하게 되는 것이다.
According to the production method of the present invention, the mixture is homogenized under 1,000 psi to obtain a garlic suspension and then sterilized to prevent contamination of microorganisms before packaging, and the sterilizing solution is coated with a light blocking film, a retort pouch pack and PET. After packaging in bottles and aluminum cans, and then sterilized and stored by cooling with cooling water, it will provide a garlic-rich beverage that maintains functionality and has increased palatability.
다른 하나의 양태로서, 본 발명은 상기 마늘은 생마늘 퓨레를 이용하는 것을 특징으로 하는 마늘분말 부유 음료를 제조하는 방법을 제공한다. In another aspect, the present invention provides a method for producing a garlic powder floating beverage, characterized in that the garlic using raw garlic puree.
본 발명에서 사용하는 용어 "퓨레(퓌레, puree)"는 육류나 채소류를 갈아서 체로 걸러 농축시켜서 요리에 기본적인 맛을 내는 재료를 의미하며, 고형분은 12~13%이고, 걸쭉한 점도를 가진다. 퓨레를 다시 농축해서 배(倍) 정도의 농도를 가지게 만든 것을 페이스트라고 하고, 퓨레의 대표적인 것으로는 토마토 퓨레가 있는데, 요리의 재료로나, 각종 토마토 소스를 만드는 데 쓰인다. 한편, 퓨레는 변질되기 쉬우므로, 마개를 연 후에는 되도록 한번에 써버리도록 해야 한다. As used herein, the term "pure (pure, puree)" refers to a material that gives a basic taste in cooking by sieving and condensing meat or vegetables through a sieve, the solid content is 12 to 13%, has a thick viscosity. The puree is concentrated again to have a pear-like concentration, and the puree is a tomato puree, which is used as a cooking ingredient and for making various tomato sauces. On the other hand, puree is easy to deteriorate, so after opening the stopper should be used at once.
상기 생마늘 퓨레를 이용한 제조방법은 초미세 분말 제조 공정없이 비교적 큰 입자상태의 마늘 분말을 이용하여 제조한 것으로 분산성이 우수하며, 별도의 우려내는 공정없이 생리활성 성분이 다량 함유되어 있을 뿐 아니라, 큰 입자상태로 마늘 전체를 섭취할 수 있으며, 그 원형, 색상 및 현탁 상태를 유지하면서 갈변 및 녹변과 같은 변화도 일어나지 않는 저장성이 우수한 마늘 분말 부유음료를 제공할 수 있는 것이다. The production method using the raw garlic puree is prepared by using a garlic powder in a relatively large particle state without the ultra-fine powder manufacturing process is excellent in dispersibility, and contains a large amount of physiologically active ingredients without a separate concern process, The whole garlic can be ingested in a large particle state, and it can provide a garlic powder floating beverage with excellent shelf life without change such as browning and greening while maintaining its original shape, color and suspension.
또한, 본 발명의 구체적인 실시예로써, 마늘 분말 부유 음료의 실온에서 저장하기 직전과 저장 3개월 후의 상태변화를 통해, 마늘 분말의 침전, 갈변 및 녹변에 의한 변화가 발생하지 않음을 알 수 있었다 (도 3 참조).
In addition, as a specific embodiment of the present invention, through the state change immediately before and after three months of storage of the garlic powder floating beverage at room temperature, it can be seen that the change by precipitation, browning and greening of garlic powder does not occur ( 3).
다른 하나의 양태로서, 본 발명은 상기 제조방법에 따라 제조된 마늘분말 부유음료를 제공한다.As another aspect, the present invention provides a garlic powder floating beverage prepared according to the above production method.
상기 마늘분말 부유음료는 항산화, 항균 및 항암작용에 뛰어난 효능을 가지고 있는 마늘을 간편하게 섭취할 수 있고, 통상 음료수에 동결 건조 마늘 분말을 첨가하여 분말이 가라앉는 단점을 보완한 부유 음료이다. The garlic powder floating beverage can easily ingest the garlic having an excellent effect on the antioxidant, antibacterial and anticancer action, and is a floating beverage that supplements the disadvantage that the powder is submerged by adding lyophilized garlic powder to the beverage.
또한, 본 발명의 구체적 실시예를 통해, 상기 마늘분말 부유 음료는 시중에 유통되고 있는 타 회사들의 제품과 비교하여 (도 2 참조), pH, 당도, 산도가 가장 낮으며(표 2 참조), 색도에 있어서 보다 더 밝고(표 3 참조), 무기성분 함량에 있어서도 K과 Ca이 가장 많이 함유되어 있음을 확인할 수 있었다 (표 4 참조). 또한, 관능검사를 통해, 색, 향, 단맛, 신맛에서의 기호도 및 전체적인 기호도에서도 보다 높은 선호도를 보임을 확인할 수 있었다 (표 6 참조).
In addition, through a specific embodiment of the present invention, the garlic powder floating beverage compared to the products of other companies in the market (see Figure 2), pH, sugar content, acidity is the lowest (see Table 2), In terms of chromaticity (see Table 3), it was confirmed that K and Ca were the most contained in the inorganic component content (see Table 4). In addition, the sensory test, it was confirmed that the preference in color, aroma, sweetness, sour taste and overall preference also showed higher preference (see Table 6).
본 발명에 따른 마늘분말 부유 음료는 홍수 출하되어 가격하락과 아울러 자원낭비도 초래되는 유통 현황에서 마늘의 적절한 소비촉진과 아울러 재배 농가의 소득증대에 기여할 수 있으며, 건강 지향의 기호성 음료의 주재료로 이용되는 마늘에는 항암, 항균 및 항산화 작용에 뛰어난 효능을 가지고 있는 함황 화합물 등 다양한 생리활성 성분들을 함유하고 있어, 건강 증진 효과를 얻을 수 있다. Garlic powder floating beverage according to the present invention can contribute to increase the income of cultivated farmers as well as to promote the proper consumption of garlic in the distribution situation caused by the flooding and falling prices and resource waste, and used as a main ingredient of health-oriented palate Garlic contains various physiologically active ingredients such as sulfur compounds, which have excellent effects on anticancer, antibacterial and antioxidant activity, and thus can improve health.
또한 상기 마늘 대신 생마늘 퓨레를 이용하는 경우 큰 입자상태로 마늘 전체를 섭취할 수 있으며, 기존 음료에서는 찾아보기 힘든 가열살균, 구연산, 식초 등을 첨가하여 그 원형, 색상 및 현탁 상태를 유지하면서 갈변 및 녹변이 발생하지 않고, 단맛과 신맛의 적절한 조화로 인하여 기존 마늘음료의 기능성과 더불어 상쾌함이 접목되는 효과를 얻을 수 있다.
In addition, if you use raw garlic puree instead of the garlic can consume the whole garlic in the form of large particles, browning and green stools while maintaining the original shape, color and suspension by adding heat sterilization, citric acid, vinegar, etc. This does not occur, due to the proper harmony of sweet and sour taste can be obtained the effect of graft with the functionality of the existing garlic beverage.
도 1은 본 발명에 따른 마늘 분말 부유 음료의 제조공정도이다.
도 2는 본 발명에 따른 마늘 분말 부유음료와 시중 유통 마늘 음료의 사진이다.
도 3은 본 발명에 따른 제조 직후의 마늘 분말 부유음료와 3개월 후의 마늘 분말 부유 음료의 사진이다. 1 is a manufacturing process of the garlic powder floating beverage according to the present invention.
2 is a photograph of a garlic powder floating beverage and commercially available garlic beverages according to the present invention.
3 is a photograph of a garlic powder floating beverage immediately after preparation and a garlic powder floating beverage after 3 months according to the present invention.
이하, 본 발명을 실시예를 통해 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.
실험 재료Experimental material
본 발명에 사용된 마늘은 경남 남해에서 구입하여 사용하였으며, 미나리씨앗은 진주에 위치한 재래시장, 잔산검과 구연산 각각 25 kg은 (주)남영상사, 식초 900 mL는 씨제이제일제당, 꿀 10 kg은 동서식품, 올리고당 20 kg은 백설 및 소금 1 kg은 우일염업 제품을 구입하여 사용하였다. Garlic used in the present invention was purchased and used in Namhae, Gyeongnam, Minari Seed is a traditional market located in Jinju, Jangsan gum and citric acid 25 kg each Namnamsa Co., Ltd. 900 ml of CJ Cheil Jedang sugar, 10 kg of honey Dongsuh Food, 20 kg of oligosaccharides were used to purchase snow white and 1 kg of salt products.
상기 제조된 마늘 부유 음료에 잔산검을 첨가하고 콜로이드 밀로 분산화 처리를 한 경우 분말 입자의 침전이 되지 않고, 분산된 상태로 유지되어 불투명한 현탁액의 상태를 유지하는 것을 육안으로 명확하게 확인할 수 있었다 (도 1, 2 참조). 또한, 하기 각 실시예에 있어서 본원발명과의 비교대상 실험군으로 C사와 D사를 각각 선정하게 되었다 (도 2 참조).
When xanthan gum was added to the prepared garlic floating beverage and dispersed in a colloid mill, powder particles were not precipitated, and the particles were maintained in a dispersed state so that they could be clearly observed with the naked eye. 1, 2). In addition, in each of the following examples, companies C and D were selected as the experimental group to be compared with the present invention (see FIG. 2).
실시예Example 1: 마늘 부유 음료의 1: of garlic rich drink pHpH , 당도 및 산도 측정, Sugar and acidity measurements
본 발명에 의해 개발된 마늘 부유 음료의 pH측정은 pH 미터(pH meter : ORION, U.S.A)를 이용하였으며, 당도는 Abbe refractometer(NOW CO., LTD Japan)를 이용하였고, 산도는 음료 10 g에 증류수 10 mL를 첨가하여 0.1N-NaOH를 가하여 pH 8.3이 될 때까지 적정하고, 이 때 소비된 0.1 N NaOH의 mL량을 구연산으로 환산하여 산도를 계산하였다.
The pH measurement of the garlic floating beverage developed by the present invention was used a pH meter (pH meter: ORION, USA), the sugar content was used Abbe refractometer (NOW CO., LTD Japan), the acidity is distilled water 10 g of beverage 10 mL was added, 0.1N-NaOH was added, titrated until pH 8.3, and the acidity was computed by converting the mL amount of 0.1N NaOH consumed by citric acid at this time.
마늘 부유 음료의 pH, 당도 및 산도를 측정한 결과 pH는 3.79이었고, 당도는 11.82 °Brix 였으며, 산도는 0.28%를 나타내었다. D사 흑마늘 음료의 pH, 당도 및 산도는 각각 4.52, 15.41, 0.60이었고, C사 마늘음료는 5.19, 12.02, 0.80 이었다. pH는 본 부유음료가 낮았으며, 당도와 산도는 D사 흑마늘 음료와 C사의 마늘음료가 높게 나타났다.
PH, sugar and acidity of garlic floating beverages were measured to be pH 3.79, sugar content was 11.82 ° Brix, and acidity was 0.28%. PH, sugar and acidity of D Company black garlic beverages were 4.52, 15.41 and 0.60, and C Company garlic beverages were 5.19, 12.02 and 0.80, respectively. The pH of the floating beverages was low, and the sugar and acidity of D company black garlic drinks and C company garlic beverages were high.
실시예Example 2: 마늘 부유 음료의 색도 측정 2: Color Measurement of Garlic Floured Drink
본 발명에 의한 마늘 부유 음료의 색도측정은 색차계(CR-300, Minolta, Japan)를 이용하였다.
Color measurement of garlic floating beverage according to the present invention was used a color difference meter (CR-300, Minolta, Japan).
마늘 부유 음료의 색도를 측정한 결과 밝기를 나타내는 L값은 46.68, 적녹도를 나타내는 a값은 2.22 및 황청도를 나타내는 b값은 11.18이었다. D사 흑마늘음료의 L, a 및 b값은 각각 0.72, 6.22, 1.18이었고, C사 마늘음료는 1.54, 10.15, 2.65로 본 발명의 마늘 부유 음료와 비교하여 음료의 색이 전체적으로 어두운 경향을 보였다.
As a result of measuring the chromaticity of the garlic floating beverage, the L value representing brightness was 46.68, the a value representing red rust was 2.22, and the b value representing yellowish blue was 11.18. L, a and b values of D company black garlic drink were 0.72, 6.22 and 1.18, respectively, and C company garlic drinks were 1.54, 10.15 and 2.65.
실시예Example 3: 마늘 부유 음료의 무기성분 함량 측정 3: Determination of Inorganic Components in Garlic Floured Beverages
본 발명에 의한 마늘 부유 음료의 무기성분 함량 측정은 유도결합플라즈마 분광계(Optima 5300DV, Perkin Elmer, U.S.A.)로 분석하였다. Determination of the inorganic component content of the garlic floating beverage according to the present invention was analyzed by an inductively coupled plasma spectrometer (Optima 5300DV, Perkin Elmer, U.S.A.).
마늘 부유 음료의 무기성분을 ICP를 이용하여 분석한 결과 기능성 마늘 부유 음료에 함유되어 있는 주요 무기성분은 Na, K 및 Ca으로 나타났으며, 그 중에서 K이 28.16 mg/100 g, Ca이 27.78 mg/100 g으로 가장 많이 함유되어 있었다. 또한 D사의 흑마늘 음료와 C사의 마늘음료에도 K이 주요 무기성분으로 나타났다.
As a result of analyzing the inorganic components of the garlic floating beverage using ICP, the major inorganic components of the functional garlic floating beverage were Na, K and Ca, among which K was 28.16 mg / 100 g and Ca was 27.78 mg. / 100 g was the highest content. In addition, K was the main inorganic ingredient in D's black garlic drink and C's garlic drink.
실시예Example 4: 마늘 부유 음료의 아미노산 함량 측정 4: Determination of Amino Acid Content in Garlic Floured Drink
본 발명에 의한 마늘 부유 음료의 아미노산 함량 측정은 아미노산 자동분석기(Biochrom 20, Pharmacia Biotech Biochrom Ltd. Co., UK)를 이용하여 분석하였다.
The amino acid content of the garlic floating beverage according to the present invention was analyzed using an amino acid automatic analyzer (Biochrom 20, Pharmacia Biotech Biochrom Ltd. Co., UK).
1) Not detected.
1) Not detected.
마늘 부유 음료에 함유되어 있는 아미노산 함량을 아미노산 자동분석기를 이용하여 분석한 결과 주요 아미노산으로는 aspartic acid, glutamic acid 및 arginine이었으며, 그 함량은 각각 71.52, 103.98 및 161.12 mg/100 g이었다. 또한 총 아미노산 함량은 727.07 mg/100 g이었다. D사 흑마늘 음료의 주요 아미노산으로 tyrosine, glutamic acid 및 arginine으로 그 함량은 각각 907.11, 881.45 및 767.28 mg/100 g이었고, C사 마늘 음료의 주요 아미노산도 tyrosine, glutamic acid 및 arginine으로 그 함량은 각각 826.54, 811.90 및 712.65 mg/100 g이었다.
The amino acid contents of garlic floating beverages were analyzed by Amino Acid Analyzer. The major amino acids were aspartic acid, glutamic acid and arginine. The contents were 71.52, 103.98 and 161.12 mg / 100 g, respectively. The total amino acid content was also 727.07 mg / 100 g. Tyrosine, glutamic acid and arginine were the major amino acids of company D, and their contents were 907.11, 881.45 and 767.28 mg / 100 g, respectively. , 811.90 and 712.65 mg / 100 g.
실시예Example 5: 마늘 부유 음료의 관능검사 5: Sensory test of garlic floating drinks
마늘 부유 음료와 기존 판매되고 있는 C사의 마늘음료 및 흑마늘 음료와의 관능검사는 훈련된 10명의 관능검사요원에 의해 실시하였으며, 각 시료에 대하여 색, 향, 단맛, 신맛 및 종합적인 기호도를 9점법으로 측정하였다.
The sensory evaluation of garlic floating beverages and C company's garlic beverages and black garlic beverages was conducted by 10 trained sensory inspectors, and the color, flavor, sweetness, sourness, and overall preference of each sample were evaluated by nine points. Measured by.
1) 1~9 scales : 1, 매우 나쁘다.; 5, 보통이다.; 9; 매우 좋다.
1) 1-9 scales: 1, very bad; 5, normal; 9; very good.
마늘 부유 음료를 이용하여 관능검사를 실시한 결과 D사의 흑마늘 음료와 C사 마늘 음료와 비교하여 색, 향, 단맛, 신맛에서 높은 기호도를 보였으며, 전체적인 기호도에서 6.56으로 5.47과 5.13의 기호도를 보인 흑마늘 음료와 마늘음료보다 높은 선호도를 보였다. 또한 기존의 마늘 음료와 비교하여 본 발명품은 유기산의 첨가로 인하여 음료 특유의 단맛과 신맛이 적절한 조화를 이루어 상쾌한 기분을 증대시키는 결과를 얻었다. The sensory test using garlic floating beverages showed higher preference in color, aroma, sweetness and sourness as compared to the black garlic and D garlic juice. It showed higher preference than drinks and garlic drinks. In addition, compared to the conventional garlic drink, the present invention has a result of increasing the refreshing mood by the appropriate combination of sweet and sour taste unique to the drink due to the addition of the organic acid.
또한, 마늘 분말 부유 음료의 실온에서 저장하기 직전과 저장 3개월 후의 상태 대비를 통해, 마늘 분말의 침전, 갈변 및 녹변에 의한 변화가 전혀 발생하지 않았음을 알 수 있었다 (도 3 참조). In addition, it was found that the change due to precipitation, browning and greening of the garlic powder did not occur at all by comparing the state of the garlic powder floating beverage immediately before and after 3 months of storage (see FIG. 3).
Claims (8)
b) 상기 마늘분말에 음료제조용 미나리씨앗 혼합액과 물을 혼합하는 단계; 를 포함하는 마늘분말 부유 음료의 제조방법.a) after lyophilizing garlic, pulverizing and filtration through a 70 ~ 110 mesh sieve powdering step of producing a garlic powder; And
b) mixing the powder of buttercups for preparing beverages with water and garlic; Garlic powder floating beverage production method comprising a.
상기 미나리씨앗 혼합액은 미나리씨앗 0.5~1.5g에 물 500~1,500mL를 첨가하여 70~90℃ 에서 추출 후 잔산검 0.5~1.5g을 첨가하여 혼합하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법. The method of claim 1,
The method of producing a powdered garlic powder drink, characterized in that the buttercup seed mixture is added to 500 ~ 1,500mL of water from 0.5 to 1.5g buttercup seed and extracted at 70 ~ 90 ℃ and then added by adding 0.5 ~ 1.5g of xanthan gum.
상기 혼합 단계는 미나리씨앗 혼합액 500~1,000mL에 50~100mesh의 체망을 통과한 마늘 분말 10~20g, 구연산 0.5~1.5g, 식초 10~30mL, 꿀 10~30g, 올리고당 50~70g 및 소금 0.5~1.5g을 혼합한 후 콜로이드밀로 균질화하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법.The method of claim 1,
The mixing step is garlic powder 10 ~ 20g, citric acid 0.5 ~ 1.5g, vinegar 10 ~ 30mL, honey 10 ~ 30g, oligosaccharide 50 ~ 70g and salt 0.5 ~ in 500 ~ 1,000mL of the buttercup seed mixture solution 500 ~ 1,000mL Method for producing a floating garlic powder, characterized in that the homogenization with a colloid mill after mixing 1.5g.
상기 혼합 단계 후에, 혼합액을 70~100℃ 에서 30~60분간 살균하고 포장하는 살균 및 포장 단계를 더 포함하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법.
The method of claim 1,
After the mixing step, the sterilization and packaging step of sterilizing and packaging the mixed solution for 30 to 60 minutes at 70 ~ 100 ℃ further comprising a powder powder manufacturing method.
상기 살균 및 포장 단계 후에, 90~110℃ 에서 5~20분간 후살균한 후 냉각시키는 후살균 및 냉각 단계를 더 포함하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법.
The method of claim 5,
After the sterilization and packaging step, after the sterilization for 5 to 20 minutes at 90 ~ 110 ℃ after sterilization and cooling step further comprising the step of cooling the powder production method.
상기 마늘은 생마늘 퓨레를 이용하여 제조하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법.
The method of claim 1,
The garlic is a method of producing a garlic powder floating drink, characterized in that using the raw garlic puree.
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| KR20030080918A (en) * | 2002-04-11 | 2003-10-17 | 하진숙 | Manufacturing Method of Garlic Bead |
| KR100698390B1 (en) * | 2006-08-14 | 2007-03-23 | 강영분 | Making method of garlric drink and garlic drink made thereby |
| KR100815293B1 (en) * | 2006-10-31 | 2008-03-19 | 창녕군 | A functional food using onion powder and a method for preparing the food |
| KR20100091397A (en) * | 2009-02-10 | 2010-08-19 | 계명대학교 산학협력단 | Process for preparing curd type fermented product of garlic |
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| KR20030080918A (en) * | 2002-04-11 | 2003-10-17 | 하진숙 | Manufacturing Method of Garlic Bead |
| KR100698390B1 (en) * | 2006-08-14 | 2007-03-23 | 강영분 | Making method of garlric drink and garlic drink made thereby |
| KR100815293B1 (en) * | 2006-10-31 | 2008-03-19 | 창녕군 | A functional food using onion powder and a method for preparing the food |
| KR20100091397A (en) * | 2009-02-10 | 2010-08-19 | 계명대학교 산학협력단 | Process for preparing curd type fermented product of garlic |
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| KR20180112441A (en) | 2017-04-04 | 2018-10-12 | (재)남해마늘연구소 | A process for producing mixed beverage comprising extracts of blueberry and garlic |
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