KR101343993B1 - The Black Galic Which Thiamin is Strengthened and Preparing for Method - Google Patents

Abstract

The present invention relates to black garlic fortified with thiamin (vitamin B1) and a method for producing the same, and more specifically, black garlic fortified with thiamin (vitamin B1) by naturally ripening an audiovisual extract, pine needle and raw garlic in a pot prepared using a traditional technique. And to a method for producing the same.
According to the present invention, when aging pine needles in fermented traditional Onggi and aged garlic immersed in the extract, thiamin (vitamin B1) without damaging the original active ingredient of garlic by using only natural aging method of applying heat without supplying moisture ) Can be strengthened.

Description

Thiamine-enhanced black garlic and its manufacturing method {The Black Galic Which Thiamin is Strengthened and Preparing for Method}

The present invention relates to black garlic fortified with thiamin (vitamin B1) and a method for producing the same, and more particularly, black garlic fortified with thiamin (vitamin B1) by naturally ripening raw garlic dipped in an extract of Oggi using a traditional technique. And to a method for producing the same.

Garlic contains many kinds of organic and inorganic compounds, among which compounds containing sulfur, such as allin, do not have a special smell by themselves. However, when people are injured by garlic or invaded by bacteria or bugs, the enzyme, alinase, contained in garlic, converts allin to allicin. Allicin is a type of phytoncide and has antibacterial and antifungal properties. Allicins with disulfide bonds (disulfide bonds) are well decomposed to heat like other disulfide compounds, and the enzyme alinase is weak to acids and heat. The spicy taste and garlic's distinctive aroma that comes from tearing or crushing garlic when eating fresh garlic or cooking is due to sulfur compounds, including allicin.

Garlic's pungent ingredient, allicin, is known to have the effect of eliminating bad bacteria and detoxifying toxicity. Garlic's bactericidal power is due to allicin. In addition, allicin helps digest protein and absorbs thiamin (vitamin B1), and when garlic's allicin and thiamin combine, arylthiamine is formed, which is the main component of garlic injection, which is known to help fatigue recovery. The ability to burn lactose, a substance, into energy is known to be effective for fatigue recovery and diet . In addition, garlic is known to have antithrombotic action, anticancer action, lowering cholesterol and preventing aging, and antioxidant activity. However, raw garlic can cause diarrhea, soreness, stomach cramps, etc., if a person with a weak stomach eats garlic on an empty stomach due to the stimulation of garlic.

Therefore, a variety of methods for processing raw garlic is easy to eat. When you cook garlic, you can see that it doesn't have a strong smell or strong taste. This is because garlic is heated in the baking or steaming process, and the enzyme alinase contained in garlic is weak in heat and is damaged in the cooking process and thus does not function properly so that allicin is not produced. Through this process, the fragrance and taste of garlic become weak and have an easy taste. In addition to these methods, a variety of methods for processing raw garlic, such as heat treatment or processing using various additives, have been developed. However, allicin may be reduced or not produced through these processes, and the inherent efficacy of garlic There was a problem that could damage.

Thus, the present inventors have made diligent efforts to solve the above problems, and when the pine needles are laid on the pottery prepared by the traditional technique and aged garlic immersed in the mulberry extract, only the method of applying heat without using chemical additives is used for the original garlic. In addition to increasing the thiamin content without damaging the active ingredient of, it was confirmed that the combination of allicin and thiamin can be effective in fatigue recovery and diet, and completed the present invention.

It is an object of the present invention to provide a black garlic and a method for producing the same, which can increase thiamine (vitamin B1) without damaging the original active ingredient of garlic.

In order to achieve the above object, the present invention comprises the steps of (a) preparing a traditional Onggi for fermentation; (b) bringing the fermentation traditional Onggi into equilibrium at a first ripening temperature; (c) immersing fresh garlic in the audio extract; (d) first aging the garlic immersed in the audi extract in a pot maintained at the first aging temperature; (e) secondary aging of the first aged garlic; (f) third low temperature aging of the second aged garlic; And (g) provides a method for producing black garlic reinforced with thiamin (vitamin B1) comprising the step of drying the third aged garlic.

According to the present invention, when aging pine needles in fermented traditional Onggi and aged garlic immersed in the extract, thiamin (vitamin B1) without damaging the original active ingredient of garlic by using only natural aging method of applying heat without supplying moisture ) Can be strengthened.

1 and 2 are photographs of the traditional pottery used in the embodiment of the present invention.
Figure 3 is a photograph showing the black garlic ripening machine.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

The present invention in one aspect (a) preparing a traditional onggi for fermentation; (b) bringing the fermentation traditional Onggi into equilibrium at a first ripening temperature; (c) immersing fresh garlic in the audio extract; (d) first aging the garlic immersed in the audi extract in a pot maintained at the first aging temperature; (e) secondary aging of the first aged garlic; (f) third low temperature aging of the second aged garlic; And (g) relates to a method for producing black garlic reinforced with thiamin comprising the step of drying the third aged garlic.

In the present invention, thiamine contains a pyrimidine ring, a thiazole ring, and sulfur and is a light crystalline substance. Thiamine is particularly important in energy metabolism. Therefore, the required amount of thiamin is closely related to energy intake. Deficiency of thiamin can cause gastrointestinal disorders such as fatigue, dizziness, and diarrhea. In addition, neurological abnormalities weaken the nerves of the brain, anxiety and nervous, and men appear premature ejaculation.

In the present invention, the traditional Onggi for fermentation of step (a) is uniform in the aging process, unlike ordinary Onggi is baked with petrochemical fuel (bunker C oil, LPG, etc.) in a short time by applying a glaze of Gwangmyeong dan (trioxide) The traditional fermented Onggi consists of a closed water tank that uses fermented natural glaze mixed with pine lye and mud to fertilize the ship's convex vessel for heat transfer, and allows black garlic to mature without supplying external moisture to maintain humidity. Since it is used, it is safe against environmental hormones and has excellent heavy metal detoxification effect. The horse waste water tank of the traditional fermentation pottery of the present invention refers to the upper U-shaped water tank of the body of the traditional fermentation pottery for fermentation as shown in FIGS. 1 and 2, and is attached to the lid portion of the pottery to store moisture. It serves as a water tank that blocks contact with the outside. In addition, the application of heat can emit far infrared rays. By the action of far-infrared radiation, while maintaining the freshness of garlic during the ripening process, the sugar is increased to change the taste to be ingested. In addition, the numerous pores produced at a high temperature of 1100 ~ 1300 ℃ is generally 1 ~ 20㎛ size through which the water molecules are selectively passed while sucking the outside air through it, without additional moisture control of the Onggi It is possible to maintain a constant temperature during the aging period by simply replenishing water in a closed tank attached to the lid to store moisture and to prevent contact with the outside.

In the present invention, the step of preparing a traditional fermentation pottery of step (a), using a natural glaze fermented by mixing pine lye and mud in the Ong made convex boat for uniform heat transfer in the aging process In other words, it means a process of manufacturing a fermentation traditional pot which consists of a closed tank so that black garlic can be matured without supplying external moisture for maintaining humidity.

In the present invention, the step (b) is to put the pine needles in Onggi put into the aging machine to maintain the conditions for the first aging by maintaining the 78 ~ 82 ℃ for 24 to 48 hours. The ripening period is shown in FIG. 3. Pine needles should be prepared so that the ripe garlic can be in close contact with the pine needles. In the present invention, the pine needles used pine needles of red pine native to the area of Geumosan, Gumi-si, Gyeongbuk, and used to remove the dirt of the pine needles and the branches of pine needles. Seeds of red pine are 5 ~ 6mm long, 3mm wide, oval, black brown, and wings are light brown with black brown lines. The leaves are used for dyspepsia or tonic, respectively, and the flowers are used for dysentery, and the rosin for medicinal purposes. It is distributed in northeastern China, Ussuri, and Japan, and grows in all areas except the northern highlands of Korea. It is less than 1,600m vertically.

In the present invention, the step (c) is a step of removing the roots and soil or impurities of raw garlic and immersed 24 to 48 hours at the level that the whole garlic is immersed in the extract, the Audi extract after removing the foreign matter and washed- The audio was stored frozen at 20 ℃ mixed with water in a weight ratio of 1: 1 and then extracted by heating to 80 to 110 ℃ until the 10 to 20% evaporated from the volume of the mixture was used. In the present invention, the audi is also called a loss and scab, and is about 2cm in diameter and is initially green and then ripens into blackish purple. When it is ripe, it is rich in juice, and its taste is sweet and has a sweet and sour aroma. Mulberry trees have been planted in cultivated fields or valleys since ancient times, and are grown mainly in Korea (Central Region) and China. Ingredients include glucose, fructose, citric acid, citric acid, tannin and pectin, as well as vitamins (A, B1, B2, D), calcium, phosphorus and iron. Known as a tonic, it improves the function of the intestines, especially the liver and kidneys. It quenches thirst, softens joints, breaks down alcohol, and relaxes the mind, making it effective for insomnia and forgetfulness. In addition, it prevents the head from counting, hematopoietic effect is used to treat rheumatism, and has a blood sugar and cholesterol lowering effect.

In the present invention, the first aging of the step (d) is carried out for 48-72 hours at 70 ~ 80 ℃, the second aging of the step (e) is carried out 312 ~ 336 hours at 55 ~ 60 ℃, The third low temperature aging step (f) is carried out at 40 ~ 50 ℃ 72 ~ 96 hours. The aging process of steps (d) to (f) does not use any additives, and is only performed by heating the ong without steam steam. In addition, in each aging step, the temperature and the heating time may not be sufficiently aged when the temperature falls below the above-defined range, respectively, and when the temperature and the heating time exceed the above-defined range, respectively, the temperature and the long-aging Over time, garlic may become over ripened, resulting in severe deformation of the tissue or reduced active ingredient. The step (d) ~ (f) is carried out in the traditional onggi for fermentation shown in Figures 1 and 2 located in the aging period as shown in FIG.

In the present invention, the drying of the step (g) is preferably aged by drying 120 ~ 144 hours while maintaining the normal temperature 15-25 ℃ in a drying furnace so that garlic is aged in traditional Onggi do not deteriorate. When the drying temperature is less than 15 ℃ or the drying time is less than 120 hours in the above, there is a fear that the aging of black garlic is not completed properly, the color and taste may be deteriorated, the drying temperature exceeds 25 ℃ or dry If the time exceeds 144 hours, there is a risk of excessive drying, distorting the appearance and becoming a commodity.

In another aspect, the present invention relates to a black garlic prepared by the above method and enhanced with thiamin (vitamin B1).

Hereinafter, the present invention will be described in more detail by way of examples. These examples are intended to illustrate the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.

Place pine needles in traditional Onggi (brick Chung Dae-hee) and reach equilibrium for 30 hours in a ripening machine controlled at a temperature of 78 ~ 82 ℃, and then put pine leaves (Geumsan mountain native pine pine) in water and 1 Boil until the 15% decrease in the volume of the initial mixture at 80 ~ 110 ℃ by mixing in a weight ratio of 1: 1, and then remove the foreign substances such as soil, fine roots, and certain parts of the garlic shell, etc. Removed and pretreated raw garlic is soaked for 30 hours. The first aging is maintained at a temperature of 70 ~ 80 ℃, aged for 60 hours, the second aging is aged for 320 hours while maintaining a temperature of 55 ~ 60 ℃, the third aging is a temperature of 40 ~ 50 ℃ Black garlic was prepared by aging for 80 hours while maintaining and drying aged for 130 hours at room temperature of 15 ~ 25 ℃.

Comparative Example 1

After reaching the equilibrium for 30 hours in the ripening period controlled to 78 ~ 82 ℃ temperature in traditional Onggi (brick Chung Dae-hee), remove foreign substances such as soil, fine roots, and certain parts of the outer shell of garlic Add raw garlic. The first aging is maintained at a temperature of 70 ~ 80 ℃, aged for 60 hours, the second aging is aged for 320 hours while maintaining a temperature of 55 ~ 60 ℃, the third aging is a temperature of 40 ~ 50 ℃ Black garlic was prepared by aging for 80 hours while maintaining and drying aged for 130 hours at room temperature of 15 ~ 25 ℃.

Comparative Example 2

Put pine needles (Geumsan native native pine pine) on traditional pottery (brick Chung Dae-hee) and reach equilibrium for 30 hours in a ripening machine controlled at a temperature of 78 ~ 82 ℃, then lay pine needles and soil and fine roots of raw garlic Remove the foreign substances such as the outer part of the garlic stand, and soak the pretreated raw garlic for 30 hours. The first aging is maintained at a temperature of 70 ~ 80 ℃, aged for 60 hours, the second aging is aged for 320 hours while maintaining a temperature of 55 ~ 60 ℃, the third aging is a temperature of 40 ~ 50 ℃ Black garlic was prepared by aging for 80 hours while maintaining and drying aged for 130 hours at room temperature of 15 ~ 25 ℃.

Comparative Example 3

After removing foreign substances such as soil, small roots, and certain parts of the garlic stand skin of raw garlic, they were not treated.

   Comparison of the content of thiamine (vitamin B1) (unit: ppm) Example Comparative Example 1 Comparative Example 2 Comparative Example 3 0.60 0.00 0.27 0.00

According to Table 1, 0.60ppm of thiamine was detected when the pine needles were immersed in the mulberry extract after immersion in pine leaves, and 0.27ppm of thiamin when only ripening with pine needles without being immersed in the mulberry extract. The thiamin (vitamin B1) was strengthened during the aging process because the thiamin was not detected in the case of ripening without using the extract and pine needles and in the fresh garlic was detected.

That is, according to the black garlic reinforced with the thiamin (vitamin B1) of the invention and a method for producing the same, the energy metabolism is produced by natural ripening process using garlic immersed in pine extract and pine needles in traditional fermentation Thiamine (vitamin B1), which promotes carbohydrate and protein metabolism, could be produced.Also, thiamin could be combined with allicin and allinin in garlic to produce arylthiamine, which is effective for fatigue recovery and diet. It also affected the process.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their additives.

Claims (9)

A method of preparing black garlic fortified with thiamin comprising the following steps;
(a) preparing a traditional Onggi for fermentation;
(b) equilibrating the traditional onggi for fermentation at 78-82 ° C .;
(c) mixing the mulberry with water in a weight ratio of 1: 1 and immersing fresh garlic in the mulberry extract, which is extracted from 80 to 100 ° C. until 10 to 20% of the volume of the initial mixture evaporates;
(d) first aging the garlic immersed in the audi extract in a pot maintained at the first aging temperature;
(e) secondary aging of the first aged garlic;
(f) tertiary low temperature aging of the secondary aged garlic;
(g) drying the tertiary aged garlic. According to claim 1, wherein the step (b) is a method of producing a black thiamin-enhanced black garlic, characterized in that to reach parallel at 78 ~ 82 ℃ for 24 to 48 hours after laying the pine needles in fermentation traditional Onggi and put into a ripening period .
The method of claim 1, wherein the step (C) is to remove the roots, soil and impurities of raw garlic and immersed in a mulberry extract for 24 to 48 hours.
delete The method of claim 1, wherein the primary aging of step (d) is thiamin-enhanced black garlic, characterized in that aged for 48 to 72 hours at 70 ~ 80 ℃.
The method of claim 1, wherein the secondary aging of step (e) is thiamin-enhanced black garlic, characterized in that aged for 312 to 336 hours at 55 ~ 60 ℃.
The method according to claim 1, wherein the third fermentation of step (f) is carried out for 72 to 96 hours at 40 to 50 ° C.
The method of claim 1, wherein the drying of the step (g) is thiamin-enhanced black garlic, characterized in that aged for 15 to 120 hours at 15-25 ℃.
Thiamine-reinforced black garlic prepared by the method of any one of claims 1 to 3 and 5 to 8.

Images