KR101351133B1 - Food wiht the function of propolis and the method of making it - Google Patents

Abstract

The present invention relates to a food containing the functionality of the propolis and a method for producing the same, and more particularly to a method for producing ginger or garlic powder containing the functionality of the propolis by coating the propolis on the surface of ginger or garlic powder will be.
Due to the antibacterial function of ginger or garlic powder propolis containing the functionality of the propolis of the present invention, the function is not only very excellent, but also easy to ingest the functionality of the propolis without the need to ingest the propolis separately. .

Description

FOOD WITH THE FUNCTION OF PROPOLIS AND THE METHOD OF MAKING IT}

The present invention relates to a food containing the functionality of the propolis and a method for producing the same, and more particularly to a ginger, garlic powder and a method for producing the propolis coated on the surface.

Garlic is a perennial vegetable belonging to the family Liliaceae, containing 1 ~ 3% protein, 0.2 ~ 0.5% fat, 20 ~ 35% sugar, 1 ~ 2% ash, etc. In addition, vitamin B group, C, Ca, K, P It is rich in minerals such as S, and has a characteristic smell and spicy taste. Garlic, in particular, contains about 1% of volatile essential oils, most of which are sulfide compounds. Diallyl sulfide, propylallyl sulfide, and dipropyl sulfide are present in the form of an odorless precursor, allin, in plant tissues, which are degraded by the hydrolase, allinase. Allyl sulfide has a strong irritating odor.

Garlic is a staple food that has been recognized for a long time. Garlic is not only good for appetite and fatigue, but also very effective for neuralgia, rheumatism, arthritis, shortage of liver, pregnancy addiction, menopausal diseases, allergic diseases, metabolic disorders. It also energizes the cells, rejuvenates them, improves the bowel movements of people who suffer from constipation, removes plasma cholesterol, and facilitates blood circulation. It also helps with high blood pressure and prevents cancer by inhibiting cancer cells.

Most of the consumption form of garlic in Korea is used as a fresh spice, but the development of general foods using garlic having various physiological effects beneficial to the human body is insufficient. As described above, due to the inherent irritating taste and aroma of garlic, the technique of preparing a powder using garlic is insignificant.

Ginger (生薑) has been used as a food ingredient at home because of its unique scent and spicy taste, and as a raw material of herbal medicine is used a lot in all herbal prescriptions because of its various activities. There are many ways to use Chinese herbal medicine. The harvested rhizome is called ginger, and the root of steamed or boiled ginger is called health (乾薑) and the roasted and dried is called black river.

The function of ginger and health is different and the function is summarized as follows. Ginger secretes digestive juices to promote appetite, promote gastrointestinal motility, help digestion, and also eliminates phlegm, lowers vomiting, stops vomiting, removes cold and boils, and is used for asthma.

It is also used for antipyretic drugs, blood circulation disorders, cold and cold. Aromatherapy ingredients increase blood circulation and body temperature, and take honey mixed with ginger juice to treat colds and coughs. On the other hand, health is used when metabolic function is lowered and is used as a treatment for cough, dizziness, cold hands and feet, low back pain, diarrhea and vomiting. It is also used for planting, boosting sheep, and removing cold of five viscera.

However, ginger and health having a lot of useful functions as described above, when added directly to the food or juice due to the unique irritant taste such as spicy, bitter taste, there was a problem that the amount of addition is limited.

In addition, due to the above problem, there is no known technique for preparing functional food by powdering ginger or health.

Patent Registration 10-0499703

none

An object of the present invention is to produce a food containing garlic and ginger.

In addition, an object of the present invention is to produce a functional food powdered garlic and ginger.

Functional meaning in the present invention means the antibacterial function of propolis.

In another aspect of the present invention, it is another object of the present invention to provide a method of powdering propolis liquid to garlic and ginger in order to impart the functionality.

In order to further improve the antimicrobial properties of the present invention, green tea extract, onion juice, chokeberry leaf extract may be further added to propolis.

In order to solve the above problems,

Removing and peeling foreign substances on the garlic surface;

Washing the garlic in which the foreign matter is removed and the peeled peel is first washed with running water at 20 to 30 ° C .;

Immersing the washed garlic in a solution containing 0.05-2.0 ppM sodium hypochlorite by volume for 5 minutes;

Extracting garlic dipped in sodium hypochlorite for 5 minutes and washing it with water at 15˜20 ° C. for 2 minutes;

Placing the second washed garlic in a perforated network and naturally drying at room temperature for 12 to 30 hours;

Crushing the naturally dried garlic to a particle size of 5 to 7 mm through a crusher;

Drying the crushed garlic particles in a dryer for 2 to 3 days so that the water content is 20% or less;

Coating a propolis solution of 40 to 80 brix in a garlic particle having a water content of 20% or less with a sprayer on the surface of the garlic particles in an amount of 1 to 3% by weight of the garlic particles;

Putting the garlic powder coated with the propolis solution into a grinder and pulverizing for 20 to 50 minutes so that the size of the particles becomes 3 to 4 mm;

Drying the garlic powder prepared in the step through a hot air dryer at 40 ° C. to 70 ° C., so that the moisture content is 10% to 15%;

Selecting the dried garlic powder having the water content of 10 to 15% through a filter network of 40 to 50 mesh;

It provides a method of producing a garlic powder consisting of the step of packaging the selected garlic powder.

In another aspect, the present invention provides a method for producing ginger powder added antibacterial.

Specific steps for this is to remove the foreign material on the ginger surface and peeling;

Firstly washing the ginger with the foreign matter removed and peeled the peel in running water at 20˜30 ° C .;

Immersing the washed ginger for 5 minutes in a solution containing 0.05-2.0 ppM sodium hypochlorite by volume;

Removing ginger, which was immersed in the sodium hypochlorite for 5 minutes, and secondly washing with water at 15˜20 ° C .;

Placing the second washed ginger on a perforated network and air drying at room temperature for 12 to 30 hours;

Crushing the naturally dried ginger to have a particle size of 5 to 7 mm through a crusher;

Drying the crushed ginger particles in a dryer for 2 to 3 days so that the moisture content is 20% or less;

Coating a propolis solution of 40 to 80 brix in a ginger particle having a water content of 20% or less with a spray on the surface of the ginger particle in an amount of 1 to 3% by weight of the garlic particles;

Preparing a powder by putting ginger particles coated with the propolis solution into a grinder for 20 to 50 minutes so that the particles have a size of 3 to 4 mm;

Drying the ginger powder prepared in the step through a hot air dryer at 40 ° C. to 70 ° C., such that the moisture content is 10% to 15%;

Sorting the dried ginger powder having a water content of 10 to 15% through a filter network of 40 to 50 mesh; Comprising the step of packing the selected ginger powder.

In order to add antimicrobial activity to the ginger or garlic powder of the present invention, a propolis solution is used. At this time, green tea extract, onion juice, chokeberry leaf extract may be added to coat garlic and ginger particles as needed.

The powder of ginger, garlic, etc. of the present invention contains the antibacterial function of propolis, and is particularly excellent in antibiotic activity against various bacteria including Bacillus cereus bacteria that cause food poisoning.

Therefore, when the ginger and garlic powder of the present invention is ingested in the summer when food is susceptible to food poisoning and the like can be prevented.

In addition, due to the antimicrobial action of propolis does not easily deteriorate or decay in the manufacturing and distribution process, the shelf life is long.

In addition, since the ginger and garlic powder of the present invention contains propolis, it is possible to promote the consumption of propolis, thereby increasing the income of bee farming farmers.

1 is a flow chart showing the working process of the present invention.
Figure 2 is a photograph showing the diameter of the clear zone of Example 1 after 36 hours
3 is a photograph showing the diameter of the clear zone of Example 2 after 36 hours.

Hereinafter, the present invention will be described in more detail with reference to the drawings and embodiments. Terms and the like used in the specification of the present invention is only illustrated to explain the present invention more clearly and specifically, it is obvious that the scope of the present invention is not limited thereto.

1 is a flow chart showing the working process of the present invention. 1 is a flow chart for the garlic powder, ginger powder is also prepared through the same process.

First, collect garlic, remove dirt, worms, microorganisms, etc. from the surface, then peel off. The peeling operation may be performed manually or through a peeler.

The peeled garlic is first washed in running water at 20 ~ 30 ℃ to completely remove foreign substances that could not be removed.

Sterilize the bacteria attached to the surface of the washed garlic. The sterilization is carried out by immersion for 5 minutes in a solution containing 0.05 ~ 2.0 ppM sodium hypochlorite by volume.

Secondly sterilized garlic is washed with water at 15 ~ 20 ℃ for 2 hours, placed in perforated network and dried naturally at room temperature for 12 ~ 30 hours.

Then, the naturally dried garlic is crushed to a particle size of 5 ~ 7mm through a crusher. The crushing process is to shorten the time of the drying process through a dryer to be described later.

The crushed garlic particles should be 20% or less moisture. To this end, the crushed garlic particles are dried in a dryer for 2-3 days.

The propolis solution is coated with a spray in order to add antimicrobial activity to the surface of the garlic particles dried in the dryer.

The propolis solution is sprayed with a content of 1 ~ 3% of the weight of garlic particles 40 ~ 80 brix propolis solution.

In the present invention, the coating solution may be prepared by further adding green tea extract, onion juice, and chokeberry leaf extract to the propolis solution to further enhance the antibacterial activity.

Garlic particles coated with the coating solution are put in a grinder and pulverized for 20 to 50 minutes so that the particles have a size of 3 to 4 mm, and then dried to obtain a moisture content of 10 to 15% by passing through a hot air dryer at 40 to 70 ° C. After passing through the filter screen of 40 ~ 50 mesh to pass through the step of sorting and packaging is completed the production of garlic powder of the present invention.

As described above, the ginger powder of the present invention is prepared through the same steps as the garlic powder.

Hereinafter, the coating solution of the present invention will be described in more detail.

Propolis (propolis) used as the main component of the coating solution of the present invention is a material made by the bees mixed with saliva, bewax (reswax) and beeswax (beewax) that the bees collect from the flowers, leaves, leaf eyes of trees, etc. It is a substance known to provide physiologically active effects such as antibacterial, antibacterial, antiviral, antioxidant and immune function.

Propolis is usually in the liquid state in the range of 60 ~ 70 ℃, it has a property of melting above 100 ℃. Since propolis is composed of resin and wax material, it is extracted and used as a proper solvent for effective use. The most used solvents are ethanol, ether, glycol and water, but most antibacterial ingredients are mainly water and alcohol. Dissolves well in Propolis is composed of 150 to 180 volatile compounds and phenolic compounds, mainly flavones, flavanones and flavonols.

In order to further improve the antimicrobial properties in the present invention, green tea extract, onion juice, chokeberry leaf extract may be further included.

Green tea extract inhibits the growth and growth of bacteria through anti-inflammatory action of tannins contained in green tea. In addition, the catechins of green tea have strong antioxidant power and can eliminate Salmonella, Vibrio, and Escherichia coli.

Quercetin contained in onion juice suppresses the propagation of bacteria that cause food poisoning, such as Salmonella.

Chokeberry is also called black chokeberry, or black rowanberry, and contains a large amount of anthocyanin, tannin, chlorogeninic acid and neochlorogeninic acid as active ingredients. In particular, the high content of polyphenols and anthocyanins has been reported to have a very good antioxidant power (ORAC standard). The anthocyanins contained in chokeberry are the highest among natural products present in the natural world, which are 80 to 180 times of grapes, 1,000 to 2,000 times of bananas, bokbunja and 20 to 40 times of cranberries.

The anthocyanin is eradicated bacteria causing food poisoning, such as Salmonella on the basis of strong antioxidant power.

The anthocyanins described above are especially contained in the leaves of chokeberry.

The leaves of chokeberry is best when the color of the leaves turns red from August to September. Aronia leaves contain 650-850mg of anthocyanin per 100g of dry weight, and the highest content of anthocyanin is about 830mg between August and September.

The garlic powder of the present invention was prepared based on the above-described steps and tested for antibacterial activity.

Example 1 Preparation of Garlic Powder Coated with Propolis]

10kg of garlic produced in Uiseong, Gyeongbuk was selected and the soil and foreign matters were removed and peeled with a peeler. Then, washed with running water at 25 ℃ completely removed the foreign matter. After removing the foreign matter, the garlic was immersed in a solution containing 0.15 ppm sodium hypochlorite by volume for 5 minutes, sterilized, and then washed twice with water at 15 ° C.

The secondary washed garlic was placed in a perforated network and air dried at room temperature for 20 hours, and then crushed to a particle size of 5 mm through a crusher and dried in a dryer for 3 days.

The moisture content after drying was reported to be 15% by weight.

The coating step was carried out by slowly spraying 150 g of a 40 brix propolis solution on the surface of the garlic particles having a water content of 15% at a rate of 15 ml / min using a sprayer. Then, the garlic powder coated with the propolis solution was put in a grinder and pulverized for 40 minutes to obtain a garlic powder having a particle size of 3 mm.

The garlic powder was passed through a hot air dryer at 50 ° C., and the moisture content thereof was measured. The moisture content was 12.5%.

The garlic powder having the water content of 12.5% was passed through a filter mesh of 40 mesh, sized, packaged, and shipped.

[Example 2: Preparation of garlic powder coated with propolis and green tea extract, onion juice, chokeberry leaf extract]

10kg of garlic produced in Uiseong, Gyeongbuk was selected and the soil and foreign matters were removed and peeled with a peeler. Then, washed with running water at 25 ℃ completely removed the foreign matter. After removing the foreign matter, the garlic was immersed in a solution containing 0.15 ppm sodium hypochlorite by volume for 5 minutes, sterilized, and then washed twice with water at 15 ° C.

The secondary washed garlic was placed in a perforated network and air dried at room temperature for 20 hours, and then crushed to a particle size of 5 mm through a crusher and dried in a dryer for 3 days.

The moisture content after drying was reported to be 15% by weight.

The coating solution was prepared by mixing 150 g of a propolis solution of 40 brix, 20 g of green tea extract, 20 g of onion juice, 15 g of chokeberry leaf extract, and 30 g of a chokeberry leaf extract at room temperature on the surface of the garlic particles having 15% moisture content. The solution was prepared and sprayed slowly at a rate of 15 ml / min using a sprayer to carry out the coating step.

Then, the garlic powder coated with the propolis solution was put in a grinder and pulverized for 40 minutes to obtain a garlic powder having a particle size of 3 mm.

The garlic powder was passed through a hot air dryer at 50 ° C., and the moisture content thereof was measured. The moisture content was 12.5%.

The garlic powder having the water content of 12.5% was passed through a filter mesh of 40 mesh, sized, packaged, and shipped.

Example 3 Preparation of Ginger Powder Coated with Propolis]

Ginger powder of Taean, Chungnam, South Korea was selected and subjected to the same process as in Example 1 to prepare ginger powder.

Example 4 Preparation of Ginger Powder Coated with Propolis and Green Tea Extract, Onion Juice, and Chokeberry Leaf Extract

Ginger powder of Taean, Chungnam, South Korea was selected and subjected to the same process as in Example 2 to prepare ginger powder.

Comparative Example

Garlic powder was prepared in the same manner as in Example 1, but was prepared without coating treatment.

Experimental Example 1: Antimicrobial Activity Test of Garlic Powder

In order to confirm the antimicrobial activity of the garlic and ginger powders prepared in Examples 1 to 4 and Comparative Example 1, the test by the disc diffusion method (Kirby-Bauer method) was performed as follows.

Muller Hinton Agar (Difco. USA) medium was poured into a watch plate 4 mm thick and cooled to room temperature. Bacillus cereus was used as a fungus. Bacillus cereus was cultured using Sabouraud Dextrose Agar (Difco. USA) medium. Experimental strain was plated on Trypticase Soy Agar, incubated for 18 hours, single colonies were separated in a loop, suspended in 4 ml of sterile saline, and corresponded to 0.5 McFarland standard. OD (Optical Density) value was adjusted to. Germs were spread on the surface of the medium with a sterile cotton swab and dried for about 5 minutes.

Dissolve 3 g of the garlic powder prepared in Examples 1 and 2 in 100 ml of water to prepare a sample, and collect 0.1 g of each sample, absorb it into a 10 mm diameter sterilized paper disk (Advantec, Japan) and leave for 30 minutes. Then, the fungi were incubated at 28 ° C. for 36 hours and the diameter of the clear zone was measured, and the results are shown in Table 1 below.

[Antibiological Activity Test Table of Garlic and Ginger Powder] Initial diameter Diameter after 18 hours Diameter after 24 hours Diameter after 36 hours Example 1 0 mm 3.5mm 3.8mm 4.2mm Example 2 0 mm 4.8mm 6.4mm 8.2mm Example 3 0 mm 3.4mm 3.7mm 4.2mm Example 4 0 mm 4.8mm 6.2mm 8.1mm Comparative Example 0 mm 1.2 mm 1.4mm 1.4mm

As confirmed in Table 1, over time, the clear zones of all garlic and ginger powders were enlarged in diameter. This means that the fungus (bacillus cereus) gradually disappears over time.

Examples 1 and 3 using only propolis alone were superior to Examples 2 and 4, although the antibacterial effect was superior to that of Comparative Example without the antimicrobial coating solution treatment.

In Example 2 and Example 4, the enlargement rate of the clear zone was very fast compared to other examples and comparative examples. When the coating solution mixed with the extract was used, it was confirmed that the antifungal effect was much better than that of using only propolis alone.

This can also be confirmed through FIGS. 2 and 3.

2 is a photograph showing the diameter of the clear zone of Example 1 after 36 hours, and FIG. 3 is a photograph showing the diameter of the clear zone of Example 2 after 36 hours. It can be easily confirmed that the diameter of FIG. 3 is significantly larger than that of FIG.

none

Claims (4)

Method for producing garlic powder flavored with antimicrobial, characterized in that consisting of the following steps
First step: removing and peeling foreign substances on the surface of garlic;
Second step: first washing the garlic in which the foreign matter is removed and the peeled peeled garlic with running water at 20 to 30 ° C .;
Step 3: immersing the washed garlic in a solution containing sodium hypochlorite of 0.05 ~ 2.0ppm relative to the volume for 5 minutes;
Fourth step: removing the garlic immersed in sodium hypochlorite for 5 minutes and washed with water at 15 ~ 20 ℃ second;
The fifth step: placing the second washed garlic in a perforated network and naturally drying at room temperature for 12 to 30 hours to maintain the moisture content of 20% or less;
Step 6: shredding the naturally dried garlic to a particle size of 5 ~ 7mm through a crusher;
7th step: 40 ~ 80 brix propolis solution, green tea extract, onion juice and chokeberry leaf extract were added 1.5, 0.2 and 0.15 to the garlic particles with water content of 20% or less through the fifth step. Preparing a coating solution by mixing 0.3 wt%, and coating the coating solution with a spray on the surface of garlic particles;
Eighth step: putting the garlic powder coated with the propolis solution into a grinder and pulverized for 20 to 50 minutes so that the particle size is 3 ~ 4mm to prepare a powder;
Step 9: drying the garlic powder prepared in step 8 through a hot air dryer at 40 ° C. to 70 ° C., such that the moisture content is 10% to 15%;
10th step: selecting the dried garlic powder having a water content of 10-15% through a filter network of 40-50 mesh;
Step 11: packing the selected garlic powder
delete Garlic powder prepared by the method of claim 1 delete

Images