KR101281510B1 - Method for black garlic and its high concentrate - Google Patents
Method for black garlic and its high concentrate Download PDFInfo
- Publication number
- KR101281510B1 KR101281510B1 KR1020110030967A KR20110030967A KR101281510B1 KR 101281510 B1 KR101281510 B1 KR 101281510B1 KR 1020110030967 A KR1020110030967 A KR 1020110030967A KR 20110030967 A KR20110030967 A KR 20110030967A KR 101281510 B1 KR101281510 B1 KR 101281510B1
- Authority
- KR
- South Korea
- Prior art keywords
- black garlic
- garlic
- concentrate
- black
- hours
- Prior art date
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Abstract
본 발명은 흑마늘 제조방법 및 흑마늘 고농축액 제조방법에 관한 것으로서, 마늘을 75~95℃에서 70~75시간 동안 가열 숙성시킨 후, 0~10℃까지 급속하게 냉각시켜 20~28시간 동안 숙성시키는 과정을 반복하는 제 1단계; 및 제 1단계에서 숙성된 마늘을 40~60℃에서 190~210시간 동안 숙성시키는 제 2단계를 포함하는 흑마늘 제조방법과, 이러한 제조방법으로 제조된 흑마늘을 이용하여 추출된 흑마늘 진액에 흑마늘 잔사 분쇄물을 첨가하여 농축시킨 흑마늘 고농축액 제조방법에 관한 것이다. 이러한 본 발명에 따르면, 별도의 가수과정 없이도 흑마늘을 제조할 수 있고, 흑마늘 진액 제조과정에서 남은 잔사물을 분쇄하여 진액에 첨가함으로써 섬유소나 불수용성 영양 성분 등의 영양 성분이 보다 증강되고 음용 편의성이 향상된 기능성 흑마늘 고농축액을 제조할 수 있다.The present invention relates to a method for producing black garlic and a method for producing a high concentration of black garlic, the process of ripening garlic at 75 ~ 95 ℃ for 70 to 75 hours, then rapidly cooled to 0 ~ 10 ℃ for 20 to 28 hours Repeating the first step; And black garlic preparation comprising a second step of ripening garlic aged in the first step at 40 to 60 ° C. for 190 to 210 hours, and crushing the black garlic residue in the black garlic concentrate extracted using the black garlic prepared by the manufacturing method. It relates to a method for producing a black garlic high concentrate concentrated by adding water. According to the present invention, it is possible to manufacture black garlic without a separate hydrolysis process, by pulverizing the residue left in the process of manufacturing black garlic essence added to the essence of the nutrients such as fiber and water-insoluble nutrients more enhanced and drinking convenience Improved functional black garlic concentrate can be prepared.
Description
본 발명은 흑마늘 제조방법 및 흑마늘 고농축액 제조방법에 관한 것으로서, 보다 구체적으로는 가온 및 냉각조건을 반복 실시하여 숙성시킨 후 후숙성을 함으로써 별도의 가수(加水)과정 없이도 조직감이 우수하고 유효성분이 다량 함유된 흑마늘을 제조할 수 있는 방법, 및 이러한 방법에 의해 제조된 흑마늘을 이용하여 진액을 추출하고 진액 추출과정에서 남은 흑마늘 잔사물을 분쇄하여 진액에 첨가함으로써 섬유소나 불용성 영양 성분 등과 같은 영양 성분이 풍부하면서도 탄맛이나 쓴맛을 최소화할 수 있는 흑마늘 고농축액을 제조하는 방법에 관한 것이다. The present invention relates to a method for producing black garlic and a method for producing a high concentration of black garlic, and more specifically, it is excellent in texture and a large amount of active ingredients without a separate hydrolysis process by further ripening after aging by repeatedly heating and cooling conditions. Extraction of the essences using the black garlic prepared by the method and the black garlic prepared by the method, pulverizing the remaining black garlic residue from the essence extraction process and adding it to the essence, such as nutrients such as fiber or insoluble nutrients It relates to a method for producing a high concentration of black garlic can be rich while minimizing the burnt or bitter taste.
마늘은 항균 작용, 항혈전 작용, 항암 작용, 콜레스테롤의 저하 및 노화 방지, 항산화 작용, 강장 작용 및 알레르기 억제와 같은 많은 효능이 있음이 널리 알려져 있다. 또한, 마늘의 효능에 대해서는 많은 연구가 이루어지고 있는데, 대표적으로 마늘의 함황성분인 알리신 및 게르마늄과 셀레늄 등 미량 무기물 성분이 마늘의 각종 효능발현에 기여하는 것으로 알려져 있다.Garlic is widely known to have many effects such as antibacterial action, antithrombotic action, anticancer action, lowering cholesterol and anti-aging, antioxidant action, tonic action and allergy suppression. In addition, many studies have been conducted on the efficacy of garlic. Typically, trace minerals such as allicin and germanium and selenium, which are sulfur-containing ingredients of garlic, are known to contribute to various effects of garlic.
이와 같이, 마늘은 인체에 유익한 효능이 널리 알려져 있음에도 불구하고 생마늘의 강한 향과 매운맛은 자극성이 강하여 일시에 다량 섭취하기가 어려우며, 위점막의 손상 및 자극 등으로 오히려 위해한 영향을 미칠 수 있다. As such, although garlic is widely known for its beneficial effects on humans, the strong aroma and spicy taste of raw garlic are hard to ingest in a large amount due to the strong irritation, and may have harmful effects such as damage and irritation of the gastric mucosa.
따라서 이러한 단점을 보완하고 섭취 편의성을 도모하고자 마늘분말을 용매에 넣고 고온에서 추출한 다음 사이클로 덱스트린을 가하여 무취 마늘 엑기스를 만드는 방법, 마늘을 물에 넣어 달인 후에 버섯, 쑥 등의 보조물과 배합하여 마늘 음료를 제조하는 방법 등이 개발되어 사용되었으나, 다른 첨가물과의 혼합으로 인해 마늘 자체의 유용 성분함량이 상대적으로 감소되는 문제점이 있다. Therefore, in order to compensate for these shortcomings and facilitate the intake, garlic powder is added to a solvent, extracted at high temperature, and cyclodextrin is added to make an odorless garlic extract. Garlic is put in water and mixed with supplements such as mushrooms and mugwort. Although a method for manufacturing the same has been developed and used, there is a problem that the useful ingredient content of garlic itself is relatively reduced due to mixing with other additives.
마늘의 매운맛이나 강한 향을 개선하고, 섭취에 용이하게 가공된 대표적인 예로 흑마늘을 들 수 있다. 흑마늘은 생마늘 자체에 함유되어 있는 성분의 반응에 의하여 색이 변화된 예로서, 아래 설명하는 몇 가지 자체 숙성 방법에 따르면 최종적으로 검은색 젤리 형태의 숙성 마늘인 흑마늘이 만들어진다. Black garlic is a representative example of improving the spicy or strong aroma of garlic and easily processed for ingestion. Black garlic is an example in which the color is changed by the reaction of the ingredients contained in the raw garlic itself. According to some self-aging methods described below, black garlic, which is ripe garlic in the form of black jelly, is finally produced.
생마늘이 흑마늘로 가공되면 폴리페놀류의 함량이 증가하여 항산화력이 상승하고, 수용성 알릴 설파이드(allyl sulfides) 화합물인 S-알릴시스테인(S-allylcysteine(SAC)), S-알릴메르캅토시스테인(S-allylmercaptocystein(SAMC)), 테트라하이드로-베타-카볼린(tetrahydro-β-carboline)과 유기 황화합물인 디알릴 설파이드(diallyl sulfide(DAS)), 트리알릴 설파이드(triallyl sulfide), 디알릴 디설파이드( diallyl disulfide(DADS)), 디알릴 폴리설파이드(diallyl polysulfides) 등의 지용성 물질이 새로이 생성되거나 그 함량이 증가되며, 이러한 성분들에 의해 일반적인 생마늘보다 월등히 높은 항산화 활성을 나타내고, 암 예방, 콜레스테롤 저하, 동맥경화 개선, 심장질환의 예방 등의 효과가 있는 것으로 알려져 있다.When raw garlic is processed into black garlic, the content of polyphenols is increased to increase antioxidant power, and S-allylcysteine (SAC) and S-allyl mercaptocysteine (S-), which are water-soluble allyl sulfides compounds allylmercaptocystein (SAMC)), tetrahydro-beta-carboline and organic sulfur compounds diallyl sulfide (DAS), triallyl sulfide, diallyl disulfide (diallyl disulfide) DADS)), diallyl polysulfides (diallyl polysulfides), such as new or increased content of these, and these components have a significantly higher antioxidant activity than normal garlic, prevent cancer, lower cholesterol, improve arteriosclerosis It is known to have the effect of preventing heart disease.
기존 흑마늘 제조관련 국내특허로 등록특허 제530386호에는 통마늘에 수분을 공급하면서 장기간 열풍 숙성시켜 마늘의 유용성분을 유지하며 항산화력 및 폴리페놀 함량을 증가시키는 흑마늘 제조방법이 개시되어 있고, 공개특허 제2007-89111호에는 내피만으로 싸여진 쪽마늘을 밀봉 상태에서 발효·숙성시킨 다음 밀봉 해제 상태에서 송풍 건조시켜 제조하여 생산성을 높이고 부분적 습도 불균형으로 인한 부패를 방지할 수 있는 방법이 개시되어 있다. Patent No. 530386, which is a domestic patent related to the manufacture of black garlic, discloses a method of manufacturing black garlic which maintains useful ingredients of garlic and increases antioxidant power and polyphenol content by aging hot air for a long time while supplying moisture to whole garlic. 2007-89111 discloses a method of fermenting and ripening a garlic wrapped in endothelial only in a sealed state, followed by air drying in an unsealed state to increase productivity and prevent corruption due to partial humidity imbalance.
또한, 등록특허 제10-0797915호에는 고속숙성 흑마늘 제조법으로 수분공급을 통해 85%의 수분함량을 유지하면서 80~98℃에서 24~120시간 동안 숙성시키는 방법이 개시되어 있고, 공개특허 제10-2007-0089111호는 쪽마늘을 70~95℃, 습도 60~80%에서 400~450시간 숙성하는 방법이 개시되어 있으며, 등록특허 제10-0530386호는 숙성마늘 제조법으로 숙성기간 중 마늘 약 100kg을 기준으로 4L의 수분공급과 함께 20~90℃에서 670시간 숙성하는 방법이 개시되어 있다. In addition, Patent No. 10-0797915 discloses a method of aging for 24 to 120 hours at 80 ~ 98 ℃ while maintaining a water content of 85% through the supply of moisture in a high-speed aging black garlic production method, 2007-0089111 discloses a method of aging the garlic for 400 ~ 450 hours at 70 ~ 95 ℃,
이처럼 대부분의 흑마늘 가공 과정에서 가수과정은 필수불가결하며, 더불어 90℃ 부근의 고온에 장시간 노출됨으로 인해 마늘 유효성분의 열변과 더불어 탄 향 또는 탄 맛 증가의 원인이 될 수 있다.As such, the hydrolysis process is indispensable in most black garlic processing processes, and may be a cause of increased flavoring or burnt taste along with the heat dissipation of the garlic active ingredient due to prolonged exposure to high temperatures around 90 ° C.
이렇게 제조된 흑마늘은 자체로 이용되거나 2차 가공을 거쳐서 상품화되고 있는데 섭취 편의성을 도모하고자 주로 흑마늘 추출액으로 가공되고 있다. 흑마늘 추출액은 흑마늘에 물을 가하여 고온에서 추출된 것으로 흑마늘의 유용성분을 액상으로 가공하는 대표적인 가공방법이며, 흑마늘 자체 성분만으로 추출하기도 하지만 여타 성분을 첨가하여 기능성을 높일 수 있는 방법도 제안되고 있다.The black garlic thus prepared is commercialized by itself or through secondary processing, and is mainly processed into black garlic extract for the convenience of ingestion. Black garlic extract is extracted at high temperature by adding water to black garlic, which is a typical processing method for processing useful ingredients of black garlic in liquid form, but it is also proposed to increase the functionality by adding other ingredients.
흑마늘 진액 제조와 관련된 국내특허로는, 30 brix%로 조절한 흑마늘 농축액을 주성분으로 하여 매실 엑기스와 아가리쿠스버섯 균사체 엑기스를 혼합 제조하는 방법이 개시된 공개특허 제10-2011-0001359호와, 흑마늘 추출액과 홍삼 추출액의 혼합 제조방법을 개시한 등록특허 제10-1000469호가 있는데, 이들 특허는 흑마늘 진액을 추출할 때 기능성을 지닌 식품을 첨가함으로써 혼합에 의한 기능성을 높이는 방법이다.The domestic patent related to black garlic concentrate is disclosed in Korean Patent Application Publication No. 10-2011-0001359, which discloses a method of mixing a plum extract and Agaricus mushroom mycelium extract based on a black garlic concentrate adjusted to 30 brix%. Patent No. 10-1000469 discloses a method for preparing a mixture of red ginseng extract, which is a method of increasing the functionality by mixing by adding a food having a functional when extracting black garlic concentrate.
이처럼 흑마늘 추출물은 유용성분을 쉽게 섭취할 수 있고, 다양한 재료를 쉽게 혼합할 수 있는 장점이 있으므로 널리 활용되기는 하지만 흑마늘 추출액은 기업마다 일정한 농도로 조절하여 상품화하고 있으므로 개인의 기호도에 따라 원하는 맛을 선택하기가 어렵다. 또한, 흑마늘의 열수 추출 및 착즙 가공시 수용성 성분 중심의 가용성분이 주로 용출되고 여타 성분은 용출이 어려운데 추출 후 잔사에는 식이섬유소를 비롯한 각종 불수용성 성분이 잔존하므로 추출액을 이용할 경우 흑마늘 자체의 영양성분을 100% 다 섭취하지는 못하게 되는 문제점이 있다.As black garlic extract can be easily consumed with useful ingredients and can be easily mixed with various ingredients, it is widely used, but since black garlic extract is commercialized by adjusting to a certain concentration for each company, the desired taste can be selected according to individual preferences. Difficult to do In addition, soluble components mainly in water-soluble components are eluted and other components are difficult to elute during hot water extraction and juice processing of black garlic. After extraction, various insoluble components such as dietary fiber remain in the residue. There is a problem that can not be consumed 100%.
또한, 액상 추출물을 고농축하여 제조되는 제품의 경우 소비자가 원하는 농도로 조절하여 섭취할 수 있는 장점과 더불어 제품의 성분함량 대비 부피가 감소하고, 고농도로 인하여 저장기간이 더 증가한다는 장점이 있다. 고농축물을 제조하기 위해서 직화로 계속하여 가열할 경우 지나친 가열에 의해 휘발성 유효성분의 소실, 탄맛이나 쓴맛의 증가와 낮은 수율이 문제될 수 있으며, 중탕 가열하는 경우 시간 및 에너지의 소비가 더 크다는 단점이 있고, 마늘 자체 성분에서 기인하는 당분이 높아 일정 시간 이상 가열할 경우 엿처럼 지나치게 단단해지는 단점이 있다.In addition, in the case of a product produced by high concentration of the liquid extract has the advantage that the consumer can be adjusted to the desired concentration in addition to the volume of the product compared to the component content of the product, there is an advantage that the storage period is further increased due to the high concentration. Continued heating by direct heating to produce high concentrate may cause loss of volatile active ingredients, increase in burnt or bitter taste and low yield due to excessive heating, and consumption of time and energy is more expensive in hot water heating. There is a high sugar content due to the garlic itself, there is a disadvantage that is too hard to be overly hard when heated for a certain time.
본 발명은 종래의 흑마늘 제조방법과 달리 숙성과정 중에 별도의 가수공정 없이도 가온숙성과 냉각숙성을 반복함으로써, 페놀화합물 및 피루브산 등과 같은 항산화성 물질이 다량 함유되고 조직감이 우수한 흑마늘을 간편하게 제조할 수 있는 흑마늘 제조방법을 제공하고자 한다.The present invention, unlike the conventional black garlic production method by repeating the heating and cooling aging without a separate hydrolysis process during the aging process, it is possible to easily prepare a black garlic excellent in texture and contains a large amount of antioxidant substances such as phenolic compounds and pyruvic acid It is intended to provide a method of preparing black garlic.
또한, 본 발명은 흑마늘을 이용하여 흑마늘 진액을 제조하고, 이 과정에서 남은 흑마늘 잔사물을 건조하여 분쇄한 초미립 분쇄물을 흑마늘 진액에 첨가하여 소정 농도로 농축시킴으로써, 탄맛 및 쓴맛의 생성을 최소화하고 당에 의한 경화를 방지하면서 기호에 맞게 농도를 조절하여 섭취할 수 있고, 적당한 점성과 영양성분이 강화된 흑마늘 고농축액 제조방법을 제공하고자 한다.In addition, the present invention is to prepare a black garlic concentrate using black garlic, and by drying the black garlic residue remaining in the process to add the ultra-fine pulverized powder to the black garlic concentrate to concentrate to a predetermined concentration, minimizing the production of burnt and bitter taste And while preventing the hardening by sugar can be ingested by adjusting the concentration to your liking, to provide a high concentration of black garlic concentrate prepared with suitable viscosity and nutritional ingredients.
또한, 본 발명은 쑥, 헛개나무, 느릅나무, 시무나무, 상백피, 상지, 오가피, 산수유, 구기자, 감초 및 대추 등과 같은 천연재료 중 적어도 하나와 흑마늘을 이용하여 천연재료 성분이 첨가된 흑마늘 진액을 제조하고, 이 과정에서 남은 흑마늘 잔사물을 건조하여 분쇄한 초미립 분쇄물을 흑마늘 진액에 첨가하여 소정 농도로 농축시킴으로써, 항산화 화합물 함량이 보다 증가하고 라디칼 소거활성이 우수하여 항산화성이 보다 향상된 흑마늘 고농축액 제조방법을 제공하고자 한다.In addition, the present invention is a black garlic concentrate added natural ingredients using at least one of the natural ingredients, such as mugwort, bark, elm, shim, baekbaek, upper lichen, scabies, cornus, wolfberry, licorice and jujube In the process, the remaining black garlic residue was dried and pulverized, and the ultrafine pulverized product was added to the black garlic concentrate to concentrate to a predetermined concentration, thereby increasing the antioxidant compound content and excellent radical scavenging activity, thereby improving the antioxidant activity. It is intended to provide a high concentration manufacturing method.
상기와 같은 과제를 해결하기 위한 본 발명의 일 실시예에 따른 흑마늘 제조방법은, 껍질이 부착된 마늘을 65~95℃에서 70~75시간 숙성시킨 후 0~10℃에서 20~28시간 숙성시키는 과정을 2~4회 반복하는 제 1단계; 및 제 1단계에서 숙성된 마늘을 40~60℃에서 190~210시간 후숙성시키는 제 2단계를 포함한다.The black garlic production method according to an embodiment of the present invention for solving the above problems, aged 70-75 hours at 65 ~ 95 ℃ garlic with a peel and then aged 20 to 28 hours at 0 ~ 10 ℃ A first step of repeating the process 2-4 times; And a second step of ripening the garlic aged in the first step at 190 to 210 hours at 40 to 60 ° C.
상기 과제를 해결하기 위한 본 발명의 다른 실시예인 흑마늘 고농축액 제조방법은, 상기 제조방법에 의해 제조된 흑마늘을 이용하여 흑마늘 진액을 제조하는 단계; 상기 진액 제조단계에서 흑마늘 진액 추출 후 남은 흑마늘 잔사를 건조하여 분쇄하는 단계; 및 상기 흑마늘 진액에 상기 분쇄단계에서 얻은 분쇄물을 첨가하여 농축시키는 단계를 포함한다. Another embodiment of the present invention provides a high concentration of black garlic concentrate for solving the above problems, comprising: preparing black garlic concentrate using the black garlic prepared by the manufacturing method; Drying and grinding the black garlic residue remaining after the black garlic extract is extracted in the extract manufacturing step; And concentrating by adding the pulverized product obtained in the crushing step to the black garlic concentrate.
바람직하게는, 상기 흑마늘 진액 제조단계에서 흑마늘에 4~8배의 물을 가하여 70~90℃에서 22~26시간 가열하고, 상기 분쇄단계에서 상기 흑마늘 잔사를 건고하여 150메쉬 이상의 미립 분쇄물로 분쇄하며, 상기 흑마늘 고농축액 제조단계에서 상기 흑마늘 진액이 25~35 brix%로 농축되었을 때 상기 미립 분쇄물을 첨가하여 70~90℃에서 2~10시간 가열하거나 65~75 mmHg에서 70~90℃로 3~7시간 감압농축한다.Preferably, 4-8 times of water is added to black garlic in the black garlic concentrate preparation step, and heated at 70-90 ° C. for 22 to 26 hours, and the black garlic residue is dried in the grinding step to be pulverized into 150 or more finely ground crushed products. When the black garlic concentrate is concentrated to 25 to 35 brix% in the black garlic concentrate, the fine pulverized powder is added to heat the mixture at 70 to 90 hours for 2 to 10 hours or at 65 to 75 mm Hg to 70 to 90 degrees Celsius. Concentrate under reduced pressure for 3-7 hours.
또한, 본 발명의 일 실시예인 천연재료 성분이 첨가된 흑마늘 고농축액 제조방법은, 쑥, 헛개나무, 느릅나무, 시무나무, 상백피, 상지, 오가피, 산수유, 구기자, 감초 및 대추로 이루어진 천연재료 군 중에서 선택된 적어도 하나의 천연재료와, 상기 제조방법에 의해 제조된 흑마늘을 이용하여 천연재료 성분이 첨가된 흑마늘 진액을 제조하는 단계; 상기 진액 제조단계에서 흑마늘 진액 추출후 남은 흑마늘 잔사를 건조하여 분쇄하는 단계; 및 상기 천연재료 성분이 첨가된 흑마늘 진액을 농축하면서 상기 분쇄단계에서 얻은 분쇄물을 첨가하여 농축시키는 단계를 포함한다.In addition, the method for producing a high black garlic concentrate is added to the natural ingredients of an embodiment of the present invention, the natural material group consisting of mugwort, barn, elm, shim, baekbaekpi, upper lichen, ogapi, cornus, wolfberry, licorice and jujube Preparing black garlic concentrate to which natural ingredients are added using at least one natural material selected from among them and black garlic prepared by the method; Drying and grinding the black garlic residue remaining after the black garlic extract is extracted in the extract manufacturing step; And concentrating by adding the pulverized product obtained in the grinding step while concentrating the black garlic concentrate to which the natural material component is added.
바람직하게는, 상기 흑마늘 진액 제조단계에서, 상기 흑마늘과 상기 천연재료를 5~2:1의 중량비로 혼합한 후 4~8배의 물을 가하여 70~90℃에서 22~26시간 가열하거나 상기 흑마늘과 천연재료 각각에 4~8배의 물을 가하여 70~90℃에서 22~26시간 가열하여 제조된 흑마늘 진액과 천연재료 진액을 5~2:1의 중량비로 혼합하여 제조하며, 상기 분쇄단계에서, 상기 흑마늘 잔사를 건고하여 150메쉬 이상의 미립 분쇄물로 분쇄하고, 상기 흑마늘 고농축액 제조단계에서, 상기 흑마늘 진액이 25~35 brix%로 농축되었을 때 상기 미립 분쇄물을 첨가하여 70~90℃에서 2~10시간 가열하거나 65~75 mmHg에서 70~90℃로 3~7시간 감압농축한다.Preferably, in the black garlic concentrate manufacturing step, the black garlic and the natural material are mixed in a weight ratio of 5 to 2: 1, and then 4 to 8 times of water is added for 22 to 26 hours at 70 to 90 ℃ or the black garlic 4-8 times of water was added to each of the natural ingredients and the black garlic concentrate and natural material concentrate prepared by heating at 70-90 ° C. for 22-26 hours were prepared by mixing at a weight ratio of 5-2: 1. Dry the black garlic residue and pulverize it into fine pulverized powder of 150 mesh or more, and in the manufacturing process of high black garlic concentrate, when the black garlic concentrate is concentrated to 25 to 35 brix%, the fine pulverized powder is added at 70 to 90 ° C. Heat for 2-10 hours or concentrate under reduced pressure for 3-7 hours at 70-90 ℃ at 65-75 mmHg.
이때, 상기 미립 분쇄물을 상기 흑마늘 진액량의 10~15중량% 첨가하는 것이 바람직하다.At this time, it is preferable to add 10-15 weight% of the said black fine powder concentrate.
또한, 본 발명은 상기 제조방법에 의해 제조된 흑마늘 고농축액을 포함하며, 흑마늘 고농축액의 농도는 60 brix% 이상인 것이 바람직하다. In addition, the present invention includes a high concentration of black garlic prepared by the manufacturing method, the concentration of the high concentration of black garlic is preferably 60 brix% or more.
본 발명에 따르면, 별도의 가수공정 없이도 가온숙성과 냉각숙성을 반복함으로써, 간편하면서도 위생적으로 흑마늘을 제조함과 아울러 관능적으로 색도 및 조직감이 우수하고 페놀화합물 및 피루브산 등과 같은 항산화성 물질이 다량 함유된 기능성 흑마늘을 제조할 수 있다.According to the present invention, by repeating the heating and cooling aging without a separate hydrolysis process, the black garlic is produced easily and hygienically, and the color and texture are excellent sensoryly, and a large amount of antioxidants such as phenolic compounds and pyruvic acid are contained. Functional black garlic can be prepared.
또한, 본 발명에 따르면, 흑마늘을 이용하여 진액을 제조하고, 이 과정에서 남은 흑마늘 잔사물을 건조하여 분쇄한 초미립 분쇄물을 흑마늘 진액에 첨가하여 소정 농도로 농축시킴으로써, 흑마늘에 함유된 영양성분이 보다 증강되고 쓴맛이나 탄맛 등을 최소화할 수 있으며, 당에 의한 경화를 방지할 수 있고 기호에 맞게 농도를 조절하여 음용 편의성을 향상시킨 흑마늘 고농축액을 제조할 수 있다. In addition, according to the present invention, by preparing a essence using black garlic, by drying the pulverized black garlic residue remaining in this process, the ultrafine pulverized product is added to the black garlic concentrate to concentrate to a predetermined concentration, the nutritional component contained in the black garlic It can be more enhanced and minimize the bitter taste or burnt taste, can prevent the hardening by sugar, and can adjust the concentration according to the taste can be prepared high black garlic concentrate to improve the convenience of drinking.
또한, 본 발명에 따르면, 흑마늘 고농축액 제조시 천연재료를 첨가하여 농축함으로써, 항산화 활성 발현물질인 페놀화합물 함유량이 보다 많아지고 라디칼 소거활성이 보다 우수하여 전체적으로 항산화 활성이 매우 향상된 흑마늘 고농축액을 제조할 수 있다.In addition, according to the present invention, the black garlic concentrate concentrates by adding natural ingredients to produce a high concentration of phenolic compound, which is an antioxidant activity-expressing substance, and has a superior radical scavenging activity, thereby producing a highly concentrated black garlic concentrate. can do.
도 1은 본 발명의 바람직한 실시예에 따른 흑마늘 고농축액 제조방법을 설명하기 위한 순서도이다.
도 2는 직화가열로 추출액을 농축하여 제조한 60 brix%의 흑마늘 진액 (A)과 본 발명의 일 실시예에 따라 제조된 흑마늘 고농축액 (B)을 비교하여 촬영한 사진이다.
도 3은 대조군(A)과 본 발명의 일 실시예에 따라 제조된 천연재료 첨가 흑마늘 고농축액(B)의 총 페놀화합물 함량을 나타낸 그래프이다.
도 4는 본 발명의 일 실시예에 따라 제조된 흑마늘 고농축액과 천연재료가 첨가된 흑마늘 고농축액의 라디칼 소거활성을 나타낸 그래프이다.1 is a flowchart illustrating a method of manufacturing black garlic high concentrate according to a preferred embodiment of the present invention.
2 is a photograph taken by comparing the black garlic concentrate (A) of 60 brix% prepared by concentrating the extract by direct heating and the black garlic concentrate (B) prepared according to an embodiment of the present invention.
Figure 3 is a graph showing the total phenolic compound content of the control (A) and the natural black black garlic concentrate (B) added according to an embodiment of the present invention.
4 is a graph showing the radical scavenging activity of the black garlic high concentrate prepared according to an embodiment of the present invention and the black garlic high concentrate added with natural materials.
이하, 본 발명의 바람직한 실시예에 따른 흑마늘을 제조방법 및 흑마늘 고농축액 제조방법에 대하여 설명한다.
Hereinafter, a method of preparing black garlic and a method of preparing black garlic high concentrate according to an exemplary embodiment of the present invention will be described.
흑마늘Black garlic 제조방법 Manufacturing method
본 발명의 일 실시예에 따른 흑마늘 제조방법은, 가온숙성단계 및 냉각숙성 단계를 반복한 후, 후숙성하는 단계를 포함한다.The black garlic production method according to an embodiment of the present invention includes a step of post-aging after repeating the heating aging step and the cooling aging step.
이하, 각 단계에 대해 보다 상세히 설명한다.Each step will be described in more detail below.
먼저, 온도조절이 가능한 숙성기에 마늘을 투입한 이후, 65~95℃에서 70~75시간 정도 가열숙성시킨다(제 1단계).First, after the garlic is added to the ripening temperature controllable, it is heated to age 70 ~ 75 hours at 65 ~ 95 ℃ (first step).
다음으로, 제 1단계에서 가열 숙성된 마늘을 0~10℃까지 급속하게 냉각시켜 20~28시간 동안 숙성시킨다(제 2단계).Next, the garlic heated in the first step is cooled to 0 ~ 10 ℃ rapidly to mature for 20 to 28 hours (second step).
마지막으로, 제 1단계와 제 2단계를 1회 반복 사이클로 하여 소정 횟수 반복 실시한 후, 40~60℃에서 190~210시간 숙성시켜 흑마늘을 제조한다.Finally, after repeating a predetermined number of times using the first step and the second step as one repetition cycle, the black garlic is manufactured by aging for 190 to 210 hours at 40 to 60 ℃.
흑마늘을 제조하기 위해서는 일정 온도 이상으로 가온하는 단계가 필수적으로 요구되므로 1단계에서는 기존의 흑마늘 제조방법과 유사한 온도 범위에서 숙성하지만, 제 2단계에서 0~10℃로 급속냉각시켜 숙성하는 과정을 통하여 흑마늘이 급냉되면서 주위의 수분을 흡수하기 때문에, 종래 흑마늘 제조방법과 달리 흑마늘을 제조하는 과정에서 별도로 수분(물)을 공급하지 않고도 조직감이 우수한 흑마늘을 제조할 수 있게 된다. In order to manufacture black garlic, a step of warming above a certain temperature is essential, so that the first stage is ripened at a temperature range similar to that of the conventional black garlic manufacturing process, but in the second stage, it is rapidly cooled to 0 to 10 ° C. Since black garlic is rapidly cooled to absorb surrounding moisture, it is possible to manufacture black garlic having excellent texture without supplying water (water) separately in the process of manufacturing black garlic, unlike a conventional black garlic manufacturing method.
따라서, 본 발명의 일 실시예에 따라 흑마늘을 제조할 경우 가수처리(스팀처리) 과정없이도 흑마늘을 제조할 수 있으므로, 별도로 물을 공급해주어야 하는 번잡한 과정을 생략할 수 있어 보다 간편하게 흑마늘을 제조할 수 있을 뿐만 아니라 가수처리(스팀처리)에 따른 비위생적 문제가 전혀 발생하지 않으면서도 색상 및 조직감이 우수하고 유효성분이 다량 함유된 고품질의 흑마늘을 제조할 수 있다.Therefore, when manufacturing black garlic according to an embodiment of the present invention, since black garlic may be manufactured without a hydrolysis (steam treatment) process, a complicated process of supplying water separately may be omitted, and thus, black garlic may be more easily prepared. In addition, it is possible to produce high-quality black garlic, which is excellent in color and texture and contains a large amount of active ingredients without any unsanitary problems caused by hydrolysis (steaming).
한편, 제 1단계와 제 2단계는 2~4회, 바람직하게는 3회 정도 반복실시하는데, 1회만 실시하면 흑마늘의 색상 및 조직감 등이 현격하게 저하되고, 5회 이상 반복실시하면 흑마늘 제조에 많은 시간과 에너지가 소요될 수 있고 특유의 조직감을 유지하기 어렵기 때문이다. 가장 바람직하게는, 제 1단계와 제 2단계를 1회 반복 사이클로하여 3회 정도 실시하면, 기존의 흑마늘과 색상에 있어서는 차이가 없으나 조직감은 더 부드러운 흑마늘을 제조할 수 있게 된다.
On the other hand, the first step and the second step is repeated 2 to 4 times, preferably about 3 times, the color and texture of the black garlic is remarkably lowered only once, and repeated 5 times or more to produce black garlic. This can take a lot of time and energy, and it is difficult to maintain a unique texture. Most preferably, when the first step and the second step are performed three times in one repetition cycle, there is no difference in the existing black garlic and color, but the soft texture of the black garlic can be manufactured.
흑마늘Black garlic 고농축액High Concentrate 제조방법 Manufacturing method
본 발명의 바람직한 실시예에 따른 흑마늘 고농축액 제조방법은, 상기 제조방법에 의해 제조된 흑마늘을 이용하여 흑마늘 진액을 제조하는 단계와, 진액을 제조하는 과정에서 얻은 흑마늘 잔사를 건조하여 분쇄한 후 분쇄물을 흑마늘 진액에 첨가하여 고농축액을 제조하는 단계를 포함한다.In the method of preparing black garlic concentrate according to the preferred embodiment of the present invention, the black garlic concentrate is prepared using the black garlic prepared by the manufacturing method, and the black garlic residue obtained in the process of preparing the concentrate is pulverized and then pulverized. Adding water to the black garlic concentrate to produce a high concentrate.
이하, 흑마늘 고농축액 제조방법에 대하여 첨부된 도 1을 참조하여 설명한다. 도 1은 본 발명의 바람직한 실시예에 따른 흑마늘 고농축액 제조방법을 설명하기 위한 순서도이다.Hereinafter, a method for preparing black garlic high concentrate will be described with reference to FIG. 1. 1 is a flowchart illustrating a method of manufacturing black garlic high concentrate according to a preferred embodiment of the present invention.
먼저, 준비된 원료(마늘)를 상술한 흑마늘 제조방법에 따라 흑마늘을 제조한다. 즉, 65~95℃에서 70~75시간 숙성시킨 후, 0~10℃에서 20~28시간 동안 냉각숙성시키는 과정을 2~4회, 바람직하게는 3회 반복 실시하고(S100), 이후 40~60℃에서 190~210시간 숙성시켜 흑마늘을 제조한다(S110). First, black garlic is prepared according to the above-described method for preparing black garlic. That is, after aging 70 to 75 hours at 65 ~ 95 ℃, the process of cooling aging for 20 to 28 hours at 0 ~ 10 ℃ 2 to 4 times, preferably repeated three times (S100), then 40 ~ By aging 190 ~ 210 hours at 60 ℃ to prepare a black garlic (S110).
다음으로, 제조된 흑마늘에 4~8배의 물을 가하여 70~90℃에서 22~26시간 가열하여 흑마늘 진액을 제조한다(S120). 이때, 흑마늘을 부직포 주머니 등에 넣어 물에 침지한 후 가열하여 흑마늘 진액 추출물을 얻는 것이 바람직하다.Next, 4-8 times of water is added to the prepared black garlic and heated at 70-90 ° C. for 22-26 hours to prepare black garlic concentrate (S120). At this time, it is preferable to put black garlic in a nonwoven fabric bag and soak in water and then heat to obtain a black garlic extract.
다음으로, 흑마늘이 들어있는 부직포 주머니를 꺼내어 흑마늘 진액 추출물은 진액 제조시와 동일한 조건(70~90℃에서 22~26시간 가열)에서 25~35 brix% 정도로 농축하고, 부직포 내에 들어있는 흑마늘 잔사는 건고시킨 후 분쇄한다(S130). 흑마늘 잔사는 동결건조한 후 150메쉬 이상으로 분쇄하는 것이 바람직한데, 150메쉬 미만의 잔사물을 사용할 경우 최종 산물인 고농축액을 물에 용해시켰을 때 현탁액을 이루지 않고 분말이 가라앉아 기호성을 해칠 수 있고 입안에서의 목넘김이 부드럽지 않을 수 있기 때문이다. Next, take out the nonwoven fabric bag containing the black garlic, black garlic concentrate extract is concentrated to about 25-35 brix% under the same conditions (heating 22-26 hours at 70-90 ℃) 70 ℃, and the black garlic residue contained in the nonwoven fabric Dry and grind (S130). The black garlic residue is preferably lyophilized and then pulverized to 150 mesh or more.If residues of less than 150 mesh are used, the high concentration liquid, which is the final product, may dissolve in water and the powder may sink and damage palatability. Esau's neck may not be smooth.
다음으로, 25~35 brix% 정도로 농축된 흑마늘 진액에 잔사 미립 분쇄물을 첨가한 후 충분히 교반하면서 혼합하여, 70~90℃에서 2~10시간 가열하거나 65~75 mmHg, 70~90℃에서 3~7시간 감압농축하여 60 brix% 이상의 고농축액을 제조(S140)한 후 포장한다. 어느 조건으로 고농축액을 제조하더라도 품질성상은 큰 차이가 없으나, 감압 농축 조건을 이용하면 제조시간을 단축할 수 있으므로 보다 바람직하다. 한편, 흑마늘 진액의 농도가 25~35 brix% 정도로 농축되었을 때 잔사 분쇄물을 첨가하는 것이 바람직한데, 흑마늘 진액의 농도가 25 brix% 미만으로 농도가 너무 낮을 경우 첨가되는 잔사 분말의 양이 지나치게 많아질 수 있고, 35 brix%를 초과할 경우에는 별도의 회전식 이중 중탕 장치를 사용하지 않는 이상 잔사가 용기에 부착되어 수율이 지나치게 낮아질 수 있기 때문이다. Next, add the fine granulated crushed powder to the black garlic concentrate concentrated to 25 ~ 35 brix% and then mixed with sufficient stirring, heated at 70 ~ 90 ℃ for 2 to 10 hours or 65 ~ 75 mmHg, 3 at 70 ~ 90 ℃ Concentrated under reduced pressure ~ 7 hours to produce a high concentrated solution of more than 60 brix% (S140) and then packed. Although the quality properties are not significantly different even if the high concentration liquid is produced under any condition, it is more preferable because the production time can be shortened by using the concentration under reduced pressure. On the other hand, when the concentration of black garlic concentrate is concentrated to about 25-35 brix%, it is preferable to add the residue crushed powder. When the concentration of the black garlic concentrate is less than 25 brix%, the amount of residue powder added is too large. If it exceeds 35 brix%, the residue may adhere to the container and the yield may be too low unless a separate rotary double bath apparatus is used.
이와 같이, 흑마늘 잔사 미립 분쇄물을 진액에 첨가함으로써, 진액으로 추출되지 않는 불용성 유효성분이나 영양성분까지 포함시킬 수 있어 기능성뿐만 아니라 영양학적인 측면에서도 보다 우수한 흑마늘 고농축액을 제조할 수 있으며, 당에 의한 경화 방지 및 탄맛과 쓴맛이 최소화된 기능성 흑마늘 고농축액을 제조할 수 있다. As such, by adding black garlic residue fine powder to the juice, it is possible to include insoluble active ingredients and nutrients that are not extracted into the juice, thereby producing a high concentration of black garlic, which is more functional and nutritional. It is possible to prepare a functional black garlic high concentrate that prevents hardening and minimizes burnt and bitter taste.
한편, 고농축액의 점도가 너무 낮으면 사용시 흘러내리는 불편함을 초래하고 점도가 너무 높으면 덜어내기가 불편할 뿐만 아니라 물에 희석하는데 오랜 시간이 소요되므로 사용상 불편을 초래하는데, 상기 방법에 의해 고농축액 제조시 고농축액의 점성이 적당하여 사용편의성을 대폭 향상시킬 수 있다. 또한, 상기와 같은 방법에 의하여 흑마늘 고농축액 제조시 제품의 균질성을 높임과 동시에 고농축에 의한 부패를 방지할 수 있어 안전성을 높일 수 있고, 상대 수율 또한 높일 수 있다.
On the other hand, if the viscosity of the high concentrate is too low, it causes inconvenience to flow down during use, and if the viscosity is too high, it is not only inconvenient to dislodge, but also takes a long time to dilute in water, resulting in inconvenience in use. The high viscosity of the concentrated concentrate can greatly improve the ease of use. In addition, by the method as described above can increase the homogeneity of the product in the production of high concentration of black garlic and at the same time can prevent corruption due to high concentration can increase the safety, can also increase the relative yield.
천연재료 성분이 첨가된 With natural ingredients 흑마늘Black garlic 고농축액High Concentrate 제조방법 Manufacturing method
흑마늘 고농축액을 제조함에 있어 쑥, 헛개나무, 느릅나무, 시무나무, 상백피, 상지, 오가피, 산수유, 구기자, 감초 및 대추 등과 같은 천연재료를 추가적으로 첨가함으로써 기능성 및 기호도가 향상된 고농축액을 제조할 수 있다. In manufacturing black garlic concentrate, it is possible to prepare high concentrates with improved functionality and preference by additionally adding natural materials such as mugwort, bark, elm, shim, baekhyeol, upper lichen, ogapi, cornus, wolfberry, licorice and jujube. have.
상술한 방법으로 흑마늘 고농축액을 제조하되, 천연재료가 더 첨가된다는 점에서 차이가 있다. 이하, 본 발명의 일 실시예에 따른 천연재료 성분이 첨가된 흑마늘 고농축액 제조방법에 대하여 보다 상세히 설명한다.Although the black garlic concentrate is prepared by the above-described method, there is a difference in that a natural material is further added. Hereinafter, a method of manufacturing black garlic high concentrate added with natural ingredients according to an embodiment of the present invention will be described in more detail.
먼저, 천연재료 성분이 첨가된 흑마늘 진액을 제조한다. 이때, 상기에서 설명한 흑마늘 제조방법에 의해 제조된 흑마늘을 이용하는 것이 바람직하며, 흑마늘과 천연재료를 하나의 부직포 주머니에 혼입한 후 진액을 추출할 수도 있으나, 하기와 같은 흑마늘 잔사 분리과정을 고려해볼 때 흑마늘과 천연재료를 별도의 부직포 주머니에 넣어서 하나의 용기 또는 별도의 용기에 넣어서 물을 가한 후 진액을 추출하는 것이 바람직하다. 이때, 추출하고자 하는 재료에 4~8배의 물을 가한 후, 70~90℃에서 22~26시간 가열하는 것이 바람직하며, 흑마늘을 주원료로 하고 천연재료를 보조원료로 사용하는 것이므로 흑마늘과 천연재료의 중량비는 5~2:1인 것이 바람직하다.First, black garlic concentrate added with natural ingredients is prepared. At this time, it is preferable to use the black garlic prepared by the above-described method of manufacturing black garlic, and after mixing black garlic and natural materials in one nonwoven bag, the extract may be extracted, but considering the separation process of the black garlic residue as follows Black garlic and natural materials are put in a separate non-woven fabric bag in a container or a separate container is added to the water and then extract the essence. At this time, it is preferable to add 4-8 times of water to the material to be extracted, and then heat it at 70-90 ° C. for 22-26 hours. Since black garlic is used as a main raw material and natural materials are used as auxiliary raw materials, black garlic and natural materials are used. It is preferable that the weight ratio of is 5-2: 1.
다음으로, 흑마늘이 들어있는 부직포 주머니를 꺼내어 흑마늘 잔사를 동결건조한 후 150메쉬 이상으로 분쇄하고, 천연재료 성분이 첨가된 흑마늘 진액 추출물은 25~35 brix% 정도로 농축한다.Next, take out the nonwoven fabric bag containing black garlic, lyophilize the black garlic residue, and then pulverized to 150 mesh or more, the black garlic concentrate extract to which the natural ingredients are added is concentrated to 25 ~ 35 brix%.
이어서, 25~35 brix% 정도로 농축된 흑마늘 진액에 잔사 미립 분쇄물을 첨가한 후 충분히 교반하면서 혼합하여, 70~90℃에서 2~10시간 가열하거나 65~75 mmHg, 70~90℃에서 3~7시간 감압농축하여 60 brix% 이상의 고농축액을 제조한다. Subsequently, the finely divided residue was added to the black garlic concentrate concentrated at 25 to 35 brix%, followed by mixing with sufficient stirring, followed by heating at 70 to 90 ° C. for 2 to 10 hours or 3 to 65 to 75 mmHg at 70 to 90 ° C. Concentrated under reduced pressure for 7 hours to prepare a high concentrate of 60 brix% or more.
상기와 같은 방법에 의할 경우, 천연재료에 함유된 페놀화합물 등과 같은 유효성분이 보다 많이 함유되고 라디칼 소거활성이 우수하여 항산화력이 전체적으로 향상된 기능성 흑마늘 고농축액을 제조할 수 있다.
According to the method as described above, it is possible to produce a functional black garlic high concentrate, which contains more active ingredients such as phenolic compounds contained in natural materials, and has excellent radical scavenging activity, thereby improving antioxidant power as a whole.
이하, 본 발명의 바람직한 실시예 및 실험예를 설명한다. 다만, 하기의 실시예 및 실험예는 본 발명을 설명하기 위한 일 실시예일 뿐, 이들에 의해 본 발명의 권리범위가 제한되지는 않는다.
Hereinafter, preferred examples and experimental examples of the present invention will be described. However, the following Examples and Experimental Examples are only examples for describing the present invention, and the scope of the present invention is not limited thereto.
<< 실시예Example 1> 적정 숙성기간 설정을 위한 1> For setting the optimum ripening period 흑마늘Black garlic 제조 Produce
본 실험에 사용된 마늘은 경남 남해군에서 재배, 수확하여 예건처리된 것을 뿌리를 절단하여 제거하고 줄기는 마늘구 위쪽으로 2~3 cm 남기고 절단하여 사용하였으며, 마늘의 전처리 형태 설정을 위하여 인편을 분리한 후 껍질을 완전히 제거한 깐마늘, 껍질은 그대로 두고 인편만을 분리한 톨마늘, 뿌리와 줄기만 제거한 통마늘의 세 가지로 전처리하였다. The garlic used in this experiment was cultivated and harvested in Namhae-gun, Gyeongnam, and removed by cutting the root, and the stem was cut with 2 ~ 3 cm left above the garlic bulb, and the scales were separated to set the pretreatment form of garlic. After that, it was pretreated with three kinds of garlic, which had been completely removed from the bark, whole garlic that had only peeled off the scales, and whole garlic removed from the roots and stems.
보다 구체적으로는, 깐마늘, 톨마늘, 통마늘로 숙성 흑마늘을 제조하는 방법에 있어서 숙성기간별 숙성온도와 시간에 따라 시료를 채취하였고, 각 시료는 외피를 모두 제거한 다음 색도 및 조직감을 측정하고 나머지는 믹서(HMF-1000, Hanil, Seoul, Korea)로 완전히 분쇄하여 폴레에틸렌 팩에 넣어 -70℃ 이하에서 보관해 두고 실험에 사용하였다. More specifically, in the method of manufacturing aged black garlic with cut garlic, tall garlic and whole garlic, samples were taken according to the ripening temperature and time for each ripening period, and each sample was measured for color and texture after removing the outer skin. Completely ground in a mixer (HMF-1000, Hanil, Seoul, Korea) and put in a polyethylene pack and stored at -70 ℃ or less used in the experiment.
모든 실험 결과들은 3회 반복 측정하여 평균치와 표준편차로 나타내었으며, 각 처리별 평균치 간의 통계처리 및 유의성 검정은 SPSS 18.0(Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) 소프트웨어를 이용하였고, 평균간 유의적 차이가 있는 항목에 대해서는 Duncan's multiple range test로 p<0.05 수준에서 유의차 검정을 실시하였다.
The results of the experiments were measured three times and expressed as mean and standard deviation, and statistical processing and significance test between the mean values of each treatment were performed using the software package (Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA). For the items with significant differences among the means, Duncan's multiple range test was performed at p <0.05.
깐마늘 4 kg을 스테인레스 스틸용기에 담아서 뚜껑을 덮고 온도조절이 가능한 가열 숙성기에서 온도를 조절하여 75~95℃에서 70~75시간 가열숙성한 후 0~10℃로 급속하게 냉각시켜 20~28시간 동안 유지하는(냉각숙성) 1단계만을 거친 흑마늘 시료(A), 가온과 냉각을 3회 반복하여 제조한 흑마늘 시료(B), B 시료를 40~60℃에서 190~210시간 동안 숙성시켜 제조한 흑마늘(C)을 각각 제조하였다. 각 흑마늘의 물리적 특성 비교를 위하여 시판 흑마늘(D)을 동일한 조건에서 분석하였다.
Put 4 kg of dried garlic in a stainless steel container, cover it with a lid, adjust the temperature in a temperature-controlled heating aging machine, heat aging at 75-95 ℃ for 70-75 hours, and then rapidly cool to 0 ~ 10 ℃ to make 20 ~ 28 Prepared by aging black garlic sample (A), which was maintained only for 1 hour (cooling aging), black garlic sample (B) prepared by repeating heating and cooling three times, and B sample at 40 to 60 ° C. for 190 to 210 hours. One black garlic (C) was prepared, respectively. Commercial black garlic (D) was analyzed under the same conditions to compare the physical properties of each black garlic.
1. One. 흑마늘의Black 색도 분석 Chromaticity analysis
A, B, C, D 흑마늘 시료 4종을 껍질을 제거한 후 표면색을 색차계를 이용하여 측정하였다. 각 시료마다 5회이상 반복실험하였으며, L* (명도), a* (적색도), b* (황색도)를 측정하였다. 이때, 표준색도는 L*값은 99.4, a*값은 -0.1, b*값은 0.01이었다.A, B, C, and D black garlic samples were removed from the skin, and the surface color was measured using a colorimeter. Each sample was repeated five times or more, and L * (brightness), a * (redness), and b * (yellowness) were measured. At this time, the L * value was 99.4, the a * value was -0.1, and the b * value was 0.01.
표 1에서 알 수 있는 것과 같이, 가온냉각 과정을 1회만 반복한 A시료는 명도, 적색도 및 황색도 모두에서 시판 흑마늘과는 성상에 차이가 있으며, 가온냉각 과정을 3회 반복한 B시료의 경우 시판 흑마늘에 근접한 범위로 발색되며, 가온냉각 과정을 3회 반복한 후 후숙성한 C시료의 경우 시판 흑마늘과 유사한 범위의 색상 특성을 갖는다. 따라서, C시료와 같이 가온냉각 과정을 3회 실시한 후 후숙성하는 단계를 거쳐 제조함으로써 시판되는 흑마늘과 유사한 품질의 제품을 제조할 수 있음을 알 수 있다.
As can be seen from Table 1, the sample A which repeats the warming cooling process only once is different from the commercial black garlic in brightness, redness and yellowness, and the sample of B which repeats the heating cooling process three times In the case of color development close to commercially available black garlic, the aged C sample after repeated heating and cooling processes three times has a similar color characteristics to commercially available black garlic. Therefore, it can be seen that the product having a quality similar to that of commercially available black garlic can be produced by performing the heating and cooling process three times and then post-aging as in the C sample.
2. 숙성기간별 깐마늘 조직감의 변화2. Changes in the Texture of Dried Garlic by Aging Period
숙성기간별 깐마늘의 조직감 변화를 측정하기 위하여 Texture Analyzer(TA-XT Express 20140, Stable micro systems, Vienna Court, UK)를 사용하였는데, 분석 조건은 표 2와 같고 그 결과는 표 3과 같다.Texture analyzer (TA-XT Express 20140, Stable micro systems, Vienna Court, UK) was used to measure the texture change of garlic after ripening. The analysis conditions are shown in Table 2 and the results are shown in Table 3.
(a~ cMeans with different superscripts in the same row are significantly different at p<0.05)( a ~ c Means with different superscripts in the same row are significantly different at p <0.05)
흑마늘 숙성시에는 수분 및 마늘 조직의 변화에 의해 전단가가 달라지는데, 표 3를 참조하면, 가온냉각을 3회 반복하고 후숙성을 거치면(C 시료) 시판 흑마늘과 유사한 조직감을 나타냄을 알 수 있다. 별도의 가수과정 없이도 흑마늘의 부드러운 식감을 나타낼 수 있으므로 상기된 가온냉각과정을 이용한 흑마늘 제조방법은 바람직하다고 할 수 있다. 필요 이상의 가온냉각과정은 흑마늘 특유의 조직감을 유지하기 어렵기 때문에 가온냉각 반복횟수는 2~4회, 가장 바람직하게는 3회로 제안한다.
When black garlic is aged, the shear value is changed by the change of moisture and garlic tissue. Referring to Table 3, it can be seen that the texture is similar to that of commercial black garlic after repeated three times of warm cooling and post-aging (C sample). The black garlic production method using the above-mentioned warm cooling process can be said to be preferable since the soft texture of black garlic can be exhibited without a separate hydrolysis process. Since it is difficult to maintain the texture unique to black garlic, it is suggested that the number of repeated heating and cooling cycles be 2 to 4 times, most preferably 3 times.
실험예Experimental Example
상기 실시예 1에 따라 설정된 최적의 온도 조건에서 흑마늘을 제조할 때 최적의 형태를 결정하고자 깐마늘과 톨마늘, 통마늘로 각각 흑마늘을 제조하였다. 각각의 마늘을 스테인레스 스틸용기에 4 kg을 담아서 뚜껑을 덮고 온도조절이 가능한 가열 숙성기에서 75~95℃에서 70~75시간 가열 숙성하는 단계(1단계), 가열 숙성된 재료를 0~10℃로 급속하게 냉각시켜 20~28시간 동안 유지하는 단계(2단계), 1단계와 2단계를 3회 반복(3단계)한 후 40~60℃에서 190~210시간동안 숙성시키는 단계(4단계)를 거쳐 흑마늘을 완성하고, 각 단계별 시료를 분석하였다.
In order to determine the optimum shape when manufacturing black garlic at the optimum temperature conditions set in accordance with Example 1, black garlic was prepared from cut garlic, tall garlic, and whole garlic. 4 kg each garlic is put in a stainless steel container, covered with a lid, and aged by heating at 75-95 ° C. for 70-75 hours in a temperature-controlled heating aging machine (step 1), and heating the mature material at 0-10 ° C. Rapid cooling to maintain for 20 to 28 hours (step 2), step 1 and step 2 are repeated three times (step 3) and then aged at 40 to 60 ℃ for 190 to 210 hours (step 4) After black garlic was completed, and each step of the sample was analyzed.
<< 실험예Experimental Example 1-1> 숙성기간별 1-1> by maturation period 흑마늘Black garlic 조직감의 변화 Organizational change
숙성기간별 흑마늘의 조직감 변화를 측정하기 위하여 Texture Analyzer(TA-XT Express 20140, Stable micro systems, Vienna Court, UK)로 [표 2]와 동일한 조건으로 측정하였으며, 그 결과는 표 4과 같다. 생마늘의 조직감은 약 361.60±26.16이다.In order to measure the texture change of black garlic by aging period, the texture was measured under the same conditions as in [Table 2] with a texture analyzer (TA-XT Express 20140, Stable micro systems, Vienna Court, UK). The texture of raw garlic is about 361.60 ± 26.16.
(a~ cMeans with different superscripts in the same row are significantly different at p<0.05) ( a ~ c Means with different superscripts in the same row are significantly different at p <0.05)
표 4에서 알 수 있는 것과 같이, 흑마늘 제조 공정의 진행과 더불어 1단계에서 3단계로 숙성이 진행될수록 전단가가 변화하여 숙성 최종단계에서는 생마늘에 비하여 훨씬 부드러운 조직감을 나타내었다. As can be seen in Table 4, as the aging process proceeds from the black garlic production process, the shear value changes as the aging progresses from step 1 to step 3, and the final stage of aging shows a much softer texture than raw garlic.
마늘이 흑마늘로 가공되는 과정 중 수분의 증발로 인해 조직감이 단단해지는 것이 일반적인데 깐마늘로 흑마늘을 가공할 경우 가장 단단하였으며, 외피가 존재하는 톨마늘과 통마늘에서는 마늘의 외피가 마늘의 수분을 보호해주어 부드러운 조직감을 유지시켜 주므로 결과적으로 식감을 좋게 하였음을 알 수 있다. 따라서 흑마늘 특유의 부드러운 조직감을 유지하기 위해서는 깐마늘보다 외피가 있는 톨마늘 및 통마늘로 흑마늘을 제조하는 것이 유리함을 알 수 있다.
In the process of processing garlic into black garlic, it is common to harden the texture due to evaporation of moisture. When processing black garlic with dried garlic, it is the hardest. In the garlic and whole garlic where the outer shell exists, the garlic coat protects the moisture of garlic. Because it keeps the soft texture, it can be seen that the result is a good texture. Therefore, in order to maintain a soft texture unique to black garlic, it can be seen that it is advantageous to prepare black garlic with tolled garlic and whole garlic having outer skin than cut garlic.
<< 실험예Experimental Example 1-2> 숙성기간별 1-2> by maturation period 흑마늘의Black 수분 및 당도 변화 Moisture and sugar changes
숙성기간별 흑마늘의 일반성분 분석을 실시하였으며 수분은 시료 1g을 취하여 수분측정기(MB45, OHAUS, Switzerland)를 이용하여 측정하였다. 당도는 10g의 시료에 50 mL의 증류수를 가하여 추출한 시료액 1 mL를 취해 당도측정기(PR-201α, Atago, JAPAN)를 이용하여 측정하였다. 수분 및 당도를 분석한 결과는 표 5 및 표 6과 같다. 생마늘의 수분함량은 약 55.29±1.59 %이다.The general composition of black garlic was analyzed by aging period. Moisture was measured using a moisture meter (MB45, OHAUS, Switzerland) by taking 1 g of sample. The sugar content was measured using a glucose meter (PR-201α, Atago, JAPAN) with 1 mL of sample solution extracted by adding 50 mL of distilled water to a 10g sample. Moisture and sugar analysis results are shown in Table 5 and Table 6. The moisture content of fresh garlic is about 55.29 ± 1.59%.
(a~ dMeans with different superscripts in the same row are significantly different at p<0.05)( a ~ d Means with different superscripts in the same row are significantly different at p <0.05)
표 5를 참조하면, 흑마늘 제조과정 중 수분은 숙성초기 1단계에서는 55.75~56.05%의 범위였는데 숙성이 진행됨에 따라 점차 감소하였다. 최종단계에서는 초기단계에 비하여 약 20%가량의 수분 손실이 이루어졌으며, 깐마늘로 제조한 흑마늘의 수분은 숙성 4단계에서 38.32%였는데 비해 톨마늘 및 통마늘에서는 42%이상으로 더 높게 유지되어 마늘피가 수분유지에 유리함을 알 수 있다. Referring to Table 5, moisture during the black garlic manufacturing process ranged from 55.75 to 56.05% in the first stage of ripening, but gradually decreased as ripening progressed. In the final stage, about 20% of water loss was achieved compared to the initial stage, and the garlic of black garlic was 38.32% in the fourth stage of fermentation, but it was maintained at 42% or higher in tall and whole garlic. It can be seen that it is advantageous to maintain moisture.
표 5에서 알 수 있는 것과 같이, 본 발명의 실시예에 따라 제조된 흑마늘은 적절한 수분을 함유할 수 있고 이에 따라 조직감(경도) 또한 관능적으로 적절하게 유지될 수 있다.As can be seen in Table 5, the black garlic prepared according to the embodiment of the present invention may contain appropriate moisture, and thus texture (hardness) may also be appropriately maintained sensually.
(a~ dMeans with different superscripts in the same row are significantly different at p<0.05) 생마늘의 당도 : 2.97±0.06 brix%( a ~ d Means with different superscripts in the same row are significantly different at p <0.05) Raw sugar content: 2.97 ± 0.06 brix%
표 6을 참조하면, 당도는 초기단계에 비하여 최종단계로 진행될수록 증가하였다. 이는 수분함량감소에 따른 상대적인 당도 증가와 함께, 갈변화가 진행되면서 마늘 자체의 당이 점차 분해되고 쉽게 유리되기 때문이다. 최종 4단계에서 통마늘의 당도는 6.10±0.00 brix%로 깐마늘(5.13±0.06 brix%) 및 톨마늘(5.23±0.93 brix%)에 비하여 더 높은 값을 나타내었다. Referring to Table 6, the sugar content increased as the final stage compared to the initial stage. This is because the sugar of garlic itself is gradually decomposed and easily liberated as the browning progresses with the increase of relative sugar content due to the decrease in water content. In the final stage 4, the sweetness of whole garlic was 6.10 ± 0.00 brix%, which was higher than that of cut garlic (5.13 ± 0.06 brix%) and tall garlic (5.23 ± 0.93 brix%).
설탕 1.0%의 당도는 4.0brix 정도이며 1.5%의 당도는 5.8brix에 해당하므로, 본 발명의 실시예에 따라 제조된 흑마늘의 경우 관능적으로 우수한 감미를 느낄 수 있을 정도로 당도가 높음을 알 수 있다.
Since the sugar content of 1.0% sugar is about 4.0brix and the sugar content of 1.5% corresponds to 5.8brix, it can be seen that the sugar content of black garlic prepared according to the embodiment of the present invention is high enough to feel a good sweet taste.
<< 실험예Experimental Example 1-3> 숙성기간별 1-3> by maturation period 흑마늘의Black 총당, 환원당 및 Total sugar, reducing sugar and 총페놀의Total phenolic 변화 change
숙성기간별 흑마늘의 총당은 추출물 1 mL에 5% 페놀(phenol) 1 mL, 황산(H2SO4) 5 mL씩 차례로 가한 다음 실온에서 30분 정치한 후 490 nm에서 흡광도를 측정하였으며(표7), 환원당은 추출물 1 mL에 1% 3,5-디니트로살리실산(3,5-dinitrosalicylic acid) 3 mL를 가하여 끓는 물에 15분간 중탕하여 570 nm에서 흡광도를 측정하였다(표8). 총 페놀 화합물 함량은 추출물 1 mL에 폴린-시오칼토(Folin-Ciocalteau) 시약(Sigma-Aldrich Co., St. Louis, USA) 및 10% 탄산나트륨(Na2CO3)용액을 각 1 mL씩 차례로 가한 다음 실온에서 1시간 정치한 후 760 nm에서 흡광도를 측정하였다 (표 9).The total sugars of black garlic for each ripening period were added 1 mL of 5% phenol and 5 mL of sulfuric acid (H 2 SO 4) to 1 mL of extract, and after standing at room temperature for 30 minutes, the absorbance was measured at 490 nm (Table 7). In addition, 3 mL of 1% 3,5-dinitrosalicylic acid (3,5-dinitrosalicylic acid) was added to 1 mL of the extract, and the reducing sugar was absorbed at 570 nm for 15 minutes in boiling water (Table 8). The total phenolic compound content was added to 1 mL of the extract in 1 mL each of Folin-Ciocalteau reagent (Sigma-Aldrich Co., St. Louis, USA) and 10% sodium carbonate (Na 2 CO 3 ) solution. After standing at room temperature for 1 hour, the absorbance at 760 nm was measured (Table 9).
(a~ dMeans with different superscripts in the same row are significantly different at p<0.05) 생마늘의 총당 함량 : 16.06±0.57 mg/100 g( a ~ d Means with different superscripts in the same row are significantly different at p <0.05) Total sugar content of fresh garlic: 16.06 ± 0.57 mg / 100 g
(a~ dMeans with different superscripts in the same row are significantly different at p<0.05) 생마늘의 환원당 함량 : 2.41±0.03 mg/100 g( a ~ d Means with different superscripts in the same row are significantly different at p <0.05) Reducing sugar content of fresh garlic: 2.41 ± 0.03 mg / 100 g
상기 명시된 공정에 의해 제조된 흑마늘의 품질특성을 알아보고자 시료 중 탄수화물의 총량을 나타내는 총당과 식품 중 갈색물질 생성에 관여하는 환원당의 함량을 측정하였다. To determine the quality characteristics of black garlic prepared by the above-described process, the total sugars representing the total amount of carbohydrates in the samples and the reducing sugars involved in the production of brown matter in the food were measured.
표 7을 참조하면, 총당의 함량은 흑마늘로 숙성이 진행됨에 따라 점차 증가하였다. 최종 4단계에서 통마늘의 총당 함량은 22.34±0.37 mg/100 g로 깐마늘과 톨마늘에 비하여 높은 함량이었다. Referring to Table 7, the total sugar content gradually increased as the black garlic matured. In the final stage 4, the total sugar content of whole garlic was 22.34 ± 0.37 mg / 100 g, which was higher than that of cut garlic and tall garlic.
표 8을 참조하면, 환원당은 총당과 유사하게 숙성과 더불어 그 함량이 증가하였으며 통마늘에서 3.96±0.05 mg/100 g로 가장 높은 함량이었다. Referring to Table 8, the reducing sugars were similar to total sugars, and their contents increased with aging, and the highest content was 3.96 ± 0.05 mg / 100 g in whole garlic.
표 7 및 표 8에서 알 수 있는 것과 같이, 생마늘에 비해 흑마늘의 총당 및 환원당 함량이 더 많으며, 따라서 본 발명에 따라 흑마늘 제조시 관능적으로 보다 우수한 미각을 유발시킬 수 있다.As can be seen in Table 7 and Table 8, the total sugar and reducing sugar content of black garlic is higher than that of raw garlic, and accordingly, according to the present invention, it may cause a better taste in manufacturing black garlic.
다음으로, 숙성기간별 흑마늘에 함유된 총 페놀화합물의 함량은 표8과 같다.Next, the total phenolic compounds contained in the black garlic for each ripening period are shown in Table 8.
(a~ dMeans with different superscripts in the same row are significantly different at p<0.05) 생마늘의 총페놀 함량 : 31.28±0.13 mg/100 g ( a ~ d Means with different superscripts in the same row are significantly different at p <0.05) Total phenol content of raw garlic: 31.28 ± 0.13 mg / 100 g
생마늘에 비해 흑마늘에 함유된 페놀 화합물의 함량이 3~5배 정도 많음을 알 수 있다. 페놀 화합물은 식물의 유해물질 방어기작에 중요한 역할을 하며 강력한 항산화능을 가진 것으로 알려져 있다. 카카오 원두와 커피 원두에 존재하는 카테킨 또는 카페인 등의 페놀 화합물은 로스팅 중 갈변반응에 의해 그 함량이 증가하게 되는데, 이와 유사하게 흑마늘 가공시 마늘 중 당성분이 마일라드 반응으로 갈변되며 이때 페놀 화합물의 함량이 증가한다. It can be seen that the content of the phenolic compound contained in black garlic is 3 to 5 times higher than that of raw garlic. Phenolic compounds play an important role in the defense mechanisms of harmful substances in plants and are known to have strong antioxidant capacity. Phenolic compounds such as catechin or caffeine in cacao beans and coffee beans increase in content due to browning reactions during roasting.Similarly, the sugar component in garlic is browned in a mylard reaction during black garlic processing. The content is increased.
표 9를 참조하면, 흑마늘 숙성 1단계에서 총 페놀 화합물의 함량은 모든 시험군에서 28 mg/100 g으로 차이가 없었으나 제조 공정이 진행됨에 따라 지속적으로 증가하였는데, 숙성 4단계에서는 통마늘에서 가장 높은 함량이었는데 이는 깐마늘 및 톨마늘에 비하여 약 30 % 더 높은 함량이었다. 페놀 화합물들은 수용성 물질로서 수분 또는 장시간 고열 노출 등 외부의 영향에 의해 쉽게 파괴될 수 있는데, 통마늘 가공시 마늘 외피 및 내피의 보호작용으로 인하여 페놀화합물의 보존이 더 용이했기 때문인 것으로 판단된다.
Referring to Table 9, the content of total phenolic compounds in the first stage of black garlic aging was 28 mg / 100 g in all the test groups, but increased continuously as the manufacturing process progressed. Content, which was about 30% higher than cut garlic and tall garlic. Phenolic compounds can be easily destroyed by external influences such as water or prolonged high-temperature exposure as water-soluble substances. It is believed that the preservation of phenolic compounds was easier due to the protective action of garlic skin and inner skin during whole garlic processing.
<< 실험예Experimental Example 1-4> 숙성기간별 1-4> by aging period 흑마늘에In black garlic 함유된 총 Gun 피루브산Pyruvic acid (( totaltotal pyruvatepyruvate ) 및 총 티오황산염() And total thiosulfate ( totaltotal thiosulfinatethiosulfinate ) 변화 ) change
함황화합물인 피루브산(pyruvate)과 티오황산염(thiosulfinate)은 마늘성분 중 알리신(allicin)이 알리나아제(allinase)에 의하여 분해되는 과정 중 생성되며 마늘의 기능성과 맛에 관여하는 물질이다. Sulfur-containing compounds pyruvate and thiosulfinate are produced during the decomposition of allicin, which is a component of garlic, by allinase and are involved in garlic's functionality and taste.
숙성기간별 흑마늘의 총 피루브산 함량을 알아보기 위해 시료 1 g을 취해 10% TCA 10 mL를 첨가하고 1시간 방치한 뒤, 2 N HCl에 용해한 0.0125% DNPH와 0.6 N NaOH 5 mL를 혼합하여 420 nm에서 흡광도를 측정한 후 피루브산나트륨(sodium pyruvate)을 표준물질로 하여 작성한 검량곡선으로부터 함량을 산출하였다(표 10). To determine the total pyruvic acid content of black garlic by aging period, take 1 g of sample, add 10 mL of 10% TCA, and leave for 1 hour, mix 0.0125% DNPH dissolved in 2N HCl and 5 mL of 0.6 N NaOH at 420 nm. After measuring the absorbance, the content was calculated from a calibration curve prepared using sodium pyruvate as a standard (Table 10).
그리고, 마늘의 유용성 함황성분인 티오황산염(total thiosulfinate)의 총 함량을 알아보기 위하여 시료 1 g을 취해 10% TCA 10 mL를 첨가하고 1시간 방치한 뒤, 0.4 mM DTNB 1 mL를 혼합하여 412 nm에서 흡광도를 측정한 후 L-시스테인(L-cysteine)을 표준물질로 하여 작성한 검량곡선으로부터 함량을 산출하였다 (표 11).In order to determine the total content of garlic soluble sulfur thiosulfinate, 1 g of a sample was added, 10 mL of 10% TCA was added, and left for 1 hour. Then, 1 mL of 0.4 mM DTNB was mixed for 412 nm. After measuring the absorbance at, the content was calculated from the calibration curve prepared using L-cysteine as a standard (Table 11).
(a~ dMeans with different superscripts in the same row are significantly different at p<0.05) 생마늘의 피루브산 총 함량 : 611.18±16.52 mg/100g ( a ~ d Means with different superscripts in the same row are significantly different at p <0.05) Total content of pyruvic acid in raw garlic: 611.18 ± 16.52 mg / 100g
(a~ dMeans with different superscripts in the same row are significantly different at p<0.05) 생마늘의 티오황산염 총 함량 : 0.99±0.06 /100 g( a ~ d Means with different superscripts in the same row are significantly different at p <0.05) Total content of thiosulfate in raw garlic: 0.99 ± 0.06 / 100 g
표 10 및 표 11에서 알 수 있는 것과 같이, 흑마늘로 숙성이 진행되면서 피루브산과 티오황산염의 함량이 유의적으로 증가하였다. 숙성 4단계에서 통마늘의 피루브산 총량 및 티오황산염의 총량은 각각 1478.69±39.10 mg/100 g과 41.21±0.05 /100 g이었는데, 피루브산 총량의 경우 깐마늘 및 톨마늘로 제조한 흑마늘에 비해 1.4배 이상, 티오황산염(thiosulfinate)은 1단계에 비하여 4단계에서 40배 정도 그 함량이 증가하였다.As can be seen in Table 10 and Table 11, the content of pyruvic acid and thiosulfate significantly increased as the aging progressed to black garlic. The total amount of pyruvate and thiosulfate in whole garlic was 1478.69 ± 39.10 mg / 100 g and 41.21 ± 0.05 / 100 g, respectively, in the four stages of fermentation, and the total amount of pyruvate was 1.4 times higher than that of black garlic prepared with cut garlic and tall garlic Thiosulfate (thiosulfinate) was increased by 40 times in the fourth stage compared to the first stage.
표 10 및 표 11을 참조하면, 피루브산 총량 및 티오 황산염 총량은 생마늘에서 각각 611.18±16.52 mg/100 g과 0.99±0.06 /100 g인 것에 반해, 본 발명에 따라 흑마늘 제조시 최종 4단계에서 이들 함량이 현격하게 증가함을 알 수 있다. 특히, 티오황산염의 함량은 생마늘에 비해 약 30~40배 정도 증가함을 알 수 있는바, 이들 함량 증가로 인해 흑마늘의 기능성과 맛이 월등히 향상된다.
Referring to Tables 10 and 11, the total amount of pyruvic acid and the total amount of thiosulfate are 611.18 ± 16.52 mg / 100 g and 0.99 ± 0.06 / 100 g, respectively, in raw garlic, whereas these contents in the final four steps when preparing black garlic according to the present invention. This can be seen to increase significantly. In particular, it can be seen that the content of thiosulfate increases about 30 to 40 times compared to raw garlic, and the content and taste of black garlic are greatly improved due to the increase of these contents.
<< 실시예Example 2> 2> 흑마늘Black garlic 고농축액의High concentration 제조 Produce
상기 실시예 1 및 실험예 1-1 내지 1-4의 과정으로 가공 성상이 가장 우수한 통마늘을 숙성하여 만든 흑마늘에 4~8배의 물을 가하여 70~90℃, 22~26시간 동안 가열하여 흑마늘 진액을 추출한 후, 흑마늘 추출액은 25~35 brix%의 농도까지 농축하고, 흑마늘 추출액을 제조한 후 압착하여 착즙하고 남은 잔사는 진공 동결건조기로 완전 건고시켰다. 4-8 times of water was added to black garlic prepared by aging the whole garlic which had the best processing properties in the process of Example 1 and Experimental Examples 1-1 to 1-4, and then heated for 70-90 ° C. and 22-26 hours. After extracting the essence, black garlic extract was concentrated to a concentration of 25 ~ 35 brix%, black garlic extract was prepared and then squeezed and juiced and the remaining residue was completely dried by vacuum lyophilizer.
흑마늘 잔사를 진공 동결건조하여 얻은 건조물을 초미립 분쇄기로 분쇄한 후 150메쉬 이상의 체에 걸러 미립 분쇄물을 준비한 후, 이를 25~35 brix%로 농축된 흑마늘 추출액에 추출액 대비 10~15중량% 첨가하여 65~75 mmHg, 70~100℃에서, 3~7시간 동안 감압 농축하여 60 brix%의 흑마늘 고농축액을 제조하였다. The dried product obtained by vacuum freeze-drying the black garlic residue was pulverized by an ultra fine grinder, and then the fine powder was prepared by sieving at least 150 mesh. Then, it was added 10-15 wt% to the black garlic extract concentrated to 25-35 brix%. To 65 to 75 mmHg, 70 to 100 ℃, concentrated under reduced pressure for 3 to 7 hours to prepare a high concentration of 60 brix black garlic.
<< 비교예Comparative example 1 및 2> 1 and 2> 잔사Residue 첨가량을 달리한 Varying the amount 고농축액High Concentrate 제조 Produce
상기와 동일한 조건으로 고농축액 제조시 흑마늘 진액량 대비 8중량%의 흑마늘 잔사를 첨가한 경우(비교예 1)와, 흑마늘 진액량 대비 20중량%의 흑마늘 잔사를 첨가(비교예 2)한 경우를 비교예로 하였다.
Under the same conditions as above, 8 mg of black garlic residue was added to the amount of black garlic concentrate (Comparative Example 1), and 20 wt% of black garlic residue was added to the amount of black garlic concentrate (Comparative Example 2). As a comparative example.
<< 실험예Experimental Example 2-1> 2-1> 흑마늘Black garlic 잔사Residue 첨가량을 달리한 Varying the amount 흑마늘Black garlic 고농축액의High concentration 점도변화 Viscosity change
흑마늘 잔사를 첨가하여 흑마늘 고농축액을 완성한 후 점도계(VISCO STAR plus, FUNGILAB. S.A., Korea)를 이용하여 점도를 측정하였다.After the black garlic residue was added to complete the black garlic concentrate, the viscosity was measured using a viscometer (VISCO STAR plus, FUNGILAB. S.A., Korea).
(A: 흑마늘잔사 건조물 8중량% 첨가 농축액, B: 흑마늘잔사 건조물 10중량% 첨가 농축액, C: 흑마늘잔사 건조물 20중량% 첨가 농축액)(A: 8% by weight of black garlic residue dried concentrate, B: 10% by weight of black garlic residue dried concentrate, C: 20% by weight of black garlic residue dried concentrate)
표 12를 참조하면, 흑마늘잔사 건조물의 첨가량을 달리한 후 동일하게 농도를 60 brix%로 맞추어 제조한 고농축액의 점도를 측정한 결과, 흑마늘 잔사 건조물의 함량이 8중량%로 적을 경우(A) 점도가 너무 낮아 액상에 더 가까운 특성을 가지며 20중량% 정도로 첨가할 경우(C) 점도가 너무 높아 성상이 적합하지 않았다. 10중량%로 첨가할 경우(B) 첨가 초기 점도는 낮으나 30분 정도 경과하면 분말이 충분히 고루 분산되면서 적당한 농도를 가지므로 원하는 성상의 흑마늘 고농축액을 제조할 수 있다.Referring to Table 12, after varying the addition amount of the black garlic residues, the viscosity of the high concentrate prepared by adjusting the concentration to 60 brix% was the same. When the content of the black garlic residues was less than 8% by weight (A) The viscosity was too low to have properties closer to the liquid phase and when added at about 20% by weight (C), the viscosity was too high and the properties were not suitable. When added in 10% by weight (B) the initial viscosity of the addition is low, but after about 30 minutes the powder is sufficiently evenly dispersed and has a suitable concentration, it is possible to produce a high concentration of black garlic of the desired properties.
도 2는 직화가열로 추출액을 농축하여 제조한 60 brix%의 흑마늘 진액(A)과 본 발명의 일 실시예에 따라 제조된 흑마늘 고농축액(B)을 비교하여 촬영한 사진이다.2 is a photograph taken by comparing the black garlic concentrate (B) of 60 brix% prepared by concentrating the extract by direct heating and the black garlic concentrate (B) prepared according to an embodiment of the present invention.
도 2에서 확인할 수 있는 것과 같이, A의 경우 농축액의 점도가 낮아 농축액을 물에 희석시키기 위해 스푼 등으로 떠낼 경우 농축액이 흘러내리므로 사용 편의성이 떨어지는 반면, B의 경우 그러한 흘러내림이 없이 깔끔하게 고농축액을 덜어낼 수 있어 사용편의성이 보다 향상됨을 알 수 있다.
As can be seen in Figure 2, in the case of A, the viscosity of the concentrate is low, so that when the concentrate is diluted with a spoon to dilute the concentrate in water, the concentrate flows down, while the ease of use is inferior, whereas in the case of B, it is neatly high It can be seen that the ease of use can be improved by removing the concentrate.
<< 실시예Example 3> 천연재료가 첨가된 3> natural ingredients added 흑마늘Black garlic 고농축액High Concentrate 제조 Produce
흑마늘 50 중량부를 준비하여 실시예 2와 같은 방법으로 흑마늘 진액을 제조하고, 느릅나무 5 중량부, 대추 5 중량부, 구기자 3 중량부, 쑥 2 중량부 및 감초 1 중량부를 서로 혼합하여 천연재료 진액을 제조하였다. Prepare 50 parts by weight of black garlic to prepare a black garlic essence in the same manner as in Example 2, and 5 parts by weight of elm, 5 parts by weight of jujube, 3 parts by weight of gojija, 2 parts by weight of mugwort and 1 part by weight of licorice mixed with each other Was prepared.
즉, 통마늘을 숙성하여 만든 흑마늘에 4~8배의 물을 가하여 70~90℃, 22~26시간 동안 가열하여 흑마늘 진액을 추출하고, 천연재료인 느릅나무 5 중량부, 대추 5 중량부, 구기자 3 중량부, 쑥 2 중량부 및 감초 1 중량부를 서로 혼합한 후 4~8배의 물을 가하여 70~90℃에서, 22~26시간 동안 가열하여 천연재료 진액을 추출하였다.That is, 4-8 times of water is added to black garlic made by ripening whole garlic and heated for 70-90 ° C for 22-26 hours to extract black garlic concentrate, 5 parts by weight of elm, 5 parts by weight of jujube, and gojija After mixing 3 parts by weight, 2 parts by weight of mugwort and 1 part by weight of licorice, 4-8 times of water was added thereto, followed by heating at 70-90 ° C. for 22-26 hours to extract natural material essences.
다음으로, 흑마늘 추출액을 제조한 후 압착하여 착즙하고 남은 잔사는 진공 동결건조기로 완전 건고시켜 미립 분쇄기로 분쇄한 후 150메쉬 이상의 체에 걸러 미립 분쇄물을 준비하였다. Next, the black garlic extract was prepared and then squeezed and juiced. The remaining residue was completely dried with a vacuum lyophilizer, pulverized with a fine pulverizer, and then sieved to a mesh of 150 mesh or more to prepare fine pulverized products.
그리고, 흑마늘 진액과 천연재료 진액은 서로 혼합하여 25~35 brix%로 농축하였으며, 이러한 농축액에 미립 분쇄물을 진액량 대비 10~15중량% 첨가하여 65~75 mmHg, 70~100℃에서, 3~7시간 동안 감압 농축하여 천연재료 성분이 첨가된 60 brix%의 흑마늘 고농축액을 제조하였다.
The black garlic concentrate and the natural material concentrate were mixed with each other and concentrated to 25-35 brix%. The fine powder was added to the concentrate by 10-15% by weight of the concentrate, at 65-75 mmHg and 70-100 ° C. Concentration under reduced pressure for ˜7 hours to prepare a high concentration of 60 brix black garlic concentrate added natural ingredients.
<< 실험예Experimental Example 3-1> 천연재료가 첨가된 3-1> Natural Ingredients Added 흑마늘Black garlic 고농축액과High Concentrate 무첨가 농축액 중 유효성분의 함량 비교 Comparison of the contents of active ingredients in no additive concentrate
천연식물 재료에 널리 함유되어 있으며, 대표적인 항산화 활성 발현 물질인 페놀화합물의 총량을 비교 분석하였다. 이때 비교를 위하여 흑마늘과 흑마늘 잔사만으로 제조된 흑마늘 고농축액(A)을 대조군으로 하고 천연재료가 첨가된 흑마늘 고농축액(B)의 함량을 비교하였다.The total amount of phenolic compounds, which are widely contained in natural plant materials and are representative of antioxidant activity, were compared and analyzed. At this time, the black garlic high concentrate (A) prepared by using only black garlic and black garlic residue as a control, and the content of black garlic high concentrate (B) added with natural materials was compared.
총 페놀 화합물 함량은 상기 <실험예 1-3>과와 동일한 방법으로 고농축액 시료 100 μg/g을 시료로 하여 폴린-시오칼토(Folin-Ciocalteau) 시약(Sigma-Aldrich Co., St. Louis, USA) 및 10% 탄산나트륨(Na2CO3)용액을 각 1 mL씩 차례로 가한 다음 실온에서 1시간 정치한 후 760 nm에서 흡광도를 측정하였다.The total phenolic compound content was determined in the same manner as in <Experimental Example 1-3> using 100 μg / g of the high-concentrate sample as a sample, and the Folin-Ciocalteau reagent (Sigma-Aldrich Co., St. Louis, USA) and 10% sodium carbonate (Na 2 CO 3 ) solutions were added in succession 1 mL each, and then allowed to stand at room temperature for 1 hour and then absorbance was measured at 760 nm.
그 결과는 도 3의 그래프와 같다. 도 3은 대조군(A)과 본 발명의 일 실시예에 따라 제조된 천연재료 첨가 흑마늘 고농축액(B)의 총 페놀화합물 함량을 나타낸 그래프이다.The results are shown in the graph of FIG. Figure 3 is a graph showing the total phenolic compound content of the control (A) and the natural black black garlic concentrate (B) added according to an embodiment of the present invention.
도 3의 그래프에서 알 수 있는 것과 같이, 고농축액 100 μg/g 중에 함유되어 있는 총페놀화합물의 함량은 흑마늘과 잔사만으로 제조된 흑마늘 고농축액(A)은 21.20±0.48 μg/g이었고, 천연식물 추출물 함유 흑마늘 고농축액(B)에서는 22.82±0.24 μg/g이다. 따라서, 천연식물 추출물이 함유됨으로써 페놀화합물 함량이 높아짐을 알 수 있는데, 이는 흑마늘 자체에 함유되어 있는 페놀화합물에 천연식물류에서 기인하는 페놀성 화합물이 더해졌기 때문으로 판단된다.
As can be seen in the graph of Figure 3, the content of the total phenolic compound contained in 100 μg / g of the high concentrate was 21.20 ± 0.48 μg / g of black garlic high concentrate (A) prepared only from black garlic and residue, natural plants In extract-containing black garlic concentrate (B), it is 22.82 ± 0.24 μg / g. Therefore, it can be seen that the content of phenolic compounds is increased by the inclusion of natural plant extracts, which is considered to be due to the addition of phenolic compounds derived from natural plants to the phenolic compounds contained in the black garlic itself.
<< 실험예Experimental Example 3-2> 천연재료가 첨가된 3-2> natural ingredients added 흑마늘Black garlic 고농축액과High Concentrate 무첨가 농축액의 항산화활성 비교 Comparison of Antioxidant Activity of No Added Concentrate
흑마늘 고농축액 및 천연재료 첨가 흑마늘 고농축액의 농도를 25, 50, 100 및 200 μg/g으로 조정하여 ABTs 라디칼에 대한 항산화 활성을 비교한 그래프를 도4에 도시하였다. Figure 4 shows a graph comparing the antioxidant activity against ABTs radicals by adjusting the concentration of black garlic concentrate and natural ingredients at 25, 50, 100 and 200 μg / g.
ABTs 라디칼 활성은 Re R 등(Antioxidant activity applying an improved ABTs radical cation decolorization assay. Free Radical Biol. Med. 26: 1231-1237 (1999))의 방법에 따라 7 mM ABTs 용액에 과황산칼륨(potassium persulfate)을 2.4 mM이 되도록 용해시킨 다음 암실에서 12~16시간 동안 반응시켰다. 이를 414 nm에서 흡광도가 1.5가 되도록 증류수로 희석하였다. 이 용액 3 mL에 10, 25, 50, 10 ppm의 농도로 조제한 각 시료 1 mL를 가하여 실온에서 10분간 반응시켜 414 nm에서 흡광도를 측정하였으며, ABTs 라디칼 소거 활성은 시료 첨가구와 무첨가구의 흡광도 비로 나타내었다.ABTs radical activity was determined by re R et al. (Antioxidant activity applying an improved ABTs radical cation decolorization assay.Free Radical Biol. Med. 26: 1231-1237 (1999)) in potassium persulfate in 7 mM ABTs solution. Was dissolved to 2.4 mM and then reacted in the dark for 12-16 hours. It was diluted with distilled water to have an absorbance of 1.5 at 414 nm. 1 mL of each sample prepared at a concentration of 10, 25, 50, or 10 ppm was added to 3 mL of this solution, and the resultant was reacted at room temperature for 10 minutes to measure absorbance at 414 nm. The ABTs radical scavenging activity was expressed by the ratio of absorbance between sample addition and no addition. It was.
도 4의 그래프에서 확인할 수 있는 것과 같이, 흑마늘 고농축액에 비해 천연재료가 첨가된 흑마늘 고농축액의 ABTs 라디칼 소거 활성이 유의적으로 더 높아 흑마늘 고농축액 자체로도 항산화 활성이 우수하지만 천연재료가 혼합됨으로써 그 활성이 더 증가됨을 알 수 있다. As can be seen in the graph of FIG. 4, the ABTs radical scavenging activity of the black garlic concentrates with natural ingredients is significantly higher than that of the black garlic concentrates, but the antioxidants are excellent even with the black garlic concentrates. It can be seen that the activity is further increased by.
Claims (8)
제 1단계에서 숙성된 마늘을 40~60℃에서 190~210시간 후숙성시키는 제 2단계를 포함하는 흑마늘 제조방법.A first step of repeating the peeled garlic aged 2 to 4 times at 70 to 75 hours at 65 to 95 ° C. and then aged at 0 to 10 ° C. for 20 to 28 hours; And
Black garlic production method comprising a second step of ripening the garlic aged in the first step 190 to 210 hours at 40 ~ 60 ℃.
상기 진액 제조단계에서 흑마늘 진액 추출 후 남은 흑마늘 잔사를 건조하여 분쇄하는 단계; 및
상기 흑마늘 진액에 상기 분쇄단계에서 얻은 분쇄물을 첨가하여 농축시키는 단계를 포함하는 흑마늘 고농축액 제조방법.Preparing black garlic concentrate using the black garlic prepared by the method of claim 1;
Drying and grinding the black garlic residue remaining after the black garlic extract is extracted in the extract manufacturing step; And
Method for producing a high black garlic concentrate comprising the step of concentrating by adding the pulverized product obtained in the grinding step to the black garlic concentrate.
상기 진액 제조단계에서 흑마늘 진액 추출후 남은 흑마늘 잔사를 건조하여 분쇄하는 단계; 및
상기 천연재료 성분이 첨가된 흑마늘 진액을 농축하면서 상기 분쇄단계에서 얻은 분쇄물을 첨가하여 농축시키는 단계를 포함하는 흑마늘 고농축액 제조방법.Using at least one natural material selected from the group consisting of wormwood, walnut tree, elm, shim, baekhyeol, upper lichen, ogapi, cornus, wolfberry, licorice and jujube, and black garlic prepared by the method of claim 1 Preparing black garlic concentrate to which natural ingredients are added;
Drying and grinding the black garlic residue remaining after the black garlic extract is extracted in the extract manufacturing step; And
Concentrating the black garlic concentrate to which the natural ingredients are added, comprising the step of concentrating by adding the pulverized product obtained in the grinding step.
상기 흑마늘 진액 제조단계에서, 흑마늘에 4~8배의 물을 가하여 70~90℃에서 22~26시간 가열하고,
상기 분쇄단계에서, 상기 흑마늘 잔사를 건고하여 150메쉬 이상의 미립 분쇄물로 분쇄하며,
상기 흑마늘 고농축액 제조단계에서, 상기 흑마늘 진액이 25~35 brix%로 농축되었을 때 상기 미립 분쇄물을 첨가하여 70~90℃에서 2~10시간 가열하거나 65~75 mmHg에서 70~90℃로 3~7시간 감압농축하는 것을 특징으로 하는 흑마늘 고농축액 제조방법. The method of claim 2,
In the black garlic concentrate manufacturing step, 4-8 times of water is added to black garlic and heated at 70-90 ° C. for 22-26 hours,
In the pulverizing step, the black garlic residue is dried and pulverized into fine pulverized powder of 150 mesh or more,
In the black garlic concentrate concentration step, when the black garlic concentrate is concentrated to 25 ~ 35 brix% by adding the fine pulverized powder and heated for 2 to 10 hours at 70 ~ 90 ℃ or 3 to 70 ~ 90 ℃ at 65 ~ 75 mmHg Black garlic high concentrate production method, characterized in that concentrated under reduced pressure for 7 hours.
상기 흑마늘 진액 제조단계에서, 상기 천연재료 성분이 첨가된 흑마늘 진액은 상기 흑마늘과 상기 천연재료를 5~2:1의 중량비로 혼합한 후 4~8배의 물을 가하여 70~90℃에서 22~26시간 가열하여 제조하거나, 상기 흑마늘과 천연재료 각각에 4~8배의 물을 가하여 70~90℃에서 22~26시간 가열하여 제조된 흑마늘 진액과 천연재료 진액을 5~2:1의 중량비로 혼합하여 제조하며,
상기 분쇄단계에서, 상기 흑마늘 잔사를 건고하여 150메쉬 이상의 미립 분쇄물로 분쇄하고,
상기 흑마늘 고농축액 제조단계에서, 상기 흑마늘 진액이 25~35 brix%로 농축되었을 때 상기 미립 분쇄물을 첨가하여 70~90℃에서 2~10시간 가열하거나 65~75 mmHg, 70~90℃에서 3~7시간 감압농축하는 것을 특징으로 하는 흑마늘 고농축액 제조방법.The method of claim 3,
In the black garlic concentrate manufacturing step, the black garlic concentrate added with the natural ingredients is mixed with the black garlic and the natural materials in a weight ratio of 5 to 2: 1, and then added 4-8 times of water to 22 ~ at 70 ~ 90 ℃ It is prepared by heating for 26 hours or by adding 4-8 times of water to each of the black garlic and natural materials, the black garlic concentrate and natural material concentrate prepared by heating 22-26 hours at 70-90 ° C. in a weight ratio of 5-2: 1. Manufactured by mixing
In the pulverizing step, the black garlic residue is dried and pulverized into fine pulverized powder of 150 mesh or more,
In the black garlic concentrate concentration step, when the black garlic concentrate is concentrated to 25 ~ 35 brix% by adding the fine pulverized powder and heated for 2 to 10 hours at 70 ~ 90 ℃ or 3 at 65 ~ 75 mmHg, 70 ~ 90 ℃ Black garlic high concentrate production method, characterized in that concentrated under reduced pressure for 7 hours.
상기 미립 분쇄물을 상기 흑마늘 진액량의 10~15중량% 첨가하는 것을 특징으로 하는 흑마늘 고농축액 제조방법.The method according to claim 4 or 5,
Method for producing a high black garlic concentrate, characterized in that the fine pulverized product is added by 10 to 15% by weight of the black garlic concentrate.
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