KR101369762B1 - Confected garlic using honey or confected garlic using honey and soy sauce and producing method thereof - Google Patents

Abstract

The present invention relates to a garlic honey pickled or garlic honey soy sauce pickled and a method for preparing the same, while maintaining the texture, form and color of garlic during storage at room temperature in the canned or bottled garlic garlic reduced unique garlic smell Can produce and commercialize honey pickles or garlic honey soy sauce pickles.

Description

Pickled garlic honey or pickled garlic honey soy sauce and method for preparing the same {CONFECTED GARLIC USING HONEY OR CONFECTED GARLIC USING HONEY AND SOY SAUCE AND PRODUCING METHOD THEREOF}

The present invention relates to garlic honey pickled or garlic honey soy sauce pickled and a method for preparing the same.

Garlic has been used as a seasoning since ancient times, and recently, it has been spotlighted as a health food with the known effects such as insomnia treatment, stress relief, diabetes treatment, anticancer action, hypertension treatment, antibacterial and bactericidal action, and physical strength enhancement. However, ingesting raw garlic destroys alliin in garlic and leads to allicin and diallyl disulfide, which creates a strong aroma of garlic. Due to the fragrance there is a restriction on garlic intake.

On the other hand, pickled garlic is a unique food of our country, and has been made in many ways, and the pickling process has the advantage of maintaining the potency of garlic while eliminating the strong flavor of garlic. However, it was difficult to maintain uniformity due to problems such as rusting or garlic crushing during pickling.

Accordingly, Korean Patent Publication No. 10-0527662 discloses a method for preparing rust preventive garlic and garlic pickles for pickles, but the components of garlic itself are destroyed during the manufacturing process to maintain various effects of garlic.

SUMMARY OF THE INVENTION An object of the present invention is to provide garlic honey pickles or garlic honey soy pickles with reduced garlic-specific odor while maintaining the texture, form and color of garlic during normal temperature distribution in canned garlic or bottled condition.

The present invention provides a method of producing honey pickled garlic branched with garlic and aged in a mixture of honey and water blended in a weight ratio of 85:15 to 50:50.

According to one embodiment of the invention the branching treatment is between 30 seconds and 2 minutes, and further branching after branching.

In addition, branched garlic, and provides a honey-pickled garlic food aged in a mixture of honey and water in a weight ratio of 85:15 to 50:50.

In another aspect, the present invention provides a method for producing honey soy sauce pickled garlic sterilized and aged in a mixture of honey and soy sauce blended branched garlic in a weight ratio of 1: 0.4 to 0.4: 1.

According to one embodiment of the present invention, branching is a weight ratio of garlic and water is 1: 7 and is carried out in boiling water for 30 seconds-2 minutes, characterized in that further sterilization.

In another aspect, the present invention provides a branched garlic, honey soy sauce pickled garlic food aged in a mixture of honey and water blended in a weight ratio of 1: 0.4 to 0.4: 1.

Garlic honey pickles or garlic honey soy sauce pickling method of the present invention, while maintaining the shape and color of the garlic does not destroy the nutritional components, it can be utilized in mass production and commercialization of garlic honey pickles or garlic honey soy sauce pickles.

1 is a photograph of an external change of garlic according to the branching time difference according to an embodiment of the present invention.
2 is a graph showing the change in hardness of garlic during storage according to the branching time difference according to an embodiment of the present invention.
3 is a graph showing the hardness change during storage according to the difference in the weight ratio of honey and water according to an embodiment of the present invention.
Figure 4 is a graph showing the preference during storage according to the difference in the weight ratio of honey and water according to an embodiment of the present invention.
5 is a graph showing the preference of pickling honey garlic according to the addition of citric acid and vitamin C.
Figure 6 is a graph showing the preference of garlic according to the sterilization time difference according to an embodiment of the present invention.
Figure 7 is a graph showing the acceptability of garlic according to the branching difference of the pretreatment effect according to an embodiment of the present invention.
8 is a graph showing the hardness of garlic according to the branching difference in the pretreatment effect according to an embodiment of the present invention.
9 is a graph showing the hardness difference between garlic according to the weight ratio difference between honey and soy sauce according to an embodiment of the present invention.
Figure 10 is a graph showing the symbol of garlic according to the difference between the weight ratio of honey and soy sauce according to an embodiment of the present invention.
11 is a graph showing the hardness during storage of honey soy garlic pickles according to an embodiment of the present invention.

Hereinafter, the components and technical features of the present invention will be described in more detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention and are not intended to limit the scope of the invention. The documents cited in the present invention are incorporated herein by reference.

Example

Example  1: Preparation of Garlic Honey Pickles

Garlic honey pickling method according to an embodiment of the present invention is as follows.

Branch the garlic in boiling water for 1 minute and then dry the garlic. The dried garlic is placed in a bottle, sealed by adding a mixture of honey and water, sterilized, cooled and stored.

Hereinafter, look at the optimum conditions of each step in the garlic honey manufacturing method as described above.

1.1 Garlic Quality Difference with Garlic Blanching Time Difference

The weight ratio of garlic and water is about 1: 7, and branched garlic in boiling water for 30 seconds, 1 minute or 3 minutes respectively. Branched garlic was soaked for 24 hours by adding 200ml of vinegar per 100g garlic, garlic was put in a bottle and 150g of honey per 100g garlic was added, the results are shown in Table 1, Figure 1 and 2.

As shown in Figure 1, in the case of garlic branching for 30 seconds it was seen that a little rust phenomena appear.

In the case of brightness, garlic branched for 3 minutes showed the brightest color at 54.55 at the beginning of storage, but 60.6 after 3 weeks of storage, which showed the greatest color change compared to garlic branched for 30 seconds or 1 minute.

The sugar content was measured by dividing the honey water part and the garlic part.In the honey water part, the garlic branched for 30 seconds (65.6 ° Brix) and 1 minute (66.0 ° Brix) was higher than the garlic branched for 6 minutes (63.6 ° Brix). This trend was maintained after 3 weeks of storage. In the garlic part, the garlic branched for 30 seconds (50.6 ° Brix) and 1 minute (49.6 ° Brix) was slightly higher than the garlic branched for 3 minutes (43.3 ° Brix) and showed the same trend even after 3 weeks of storage.

In the case of hardness, as shown in Figure 2, the hardness of fresh garlic is 1.244kgf, 0.354kgf for 30 minutes branching, 0.288kgf for 1 minute branching, 0.168kgf for 3 minutes branching, branching As time went by, hardness tended to decrease.

1.2 Differences in Quality of Garlic Pickles During Storage According to the Weight Ratio of Honey and Water

The weight ratio of garlic to water is about 1: 7. Branch the garlic in boiling water for 1 minute and dry the garlic. The dried garlic is placed in a bottle, and the weight ratio of honey and water is added in a weight ratio of 100: 0, 85:15, 70:30 and 50:50, sealed, sterilized at 100 ° C. for 10 minutes, and cooled. After cooling the container with garlic for 15 days at 37 ℃ was measured for quality changes, the results are shown in Table 2, Figure 3 and FIG.

As shown in Table 2, the pH of garlic with 100% weight ratio of honey and water was the lowest as 4.32, and the pH tended to increase as the content of honey decreased. It can be seen that this can be a problem during sterilization.

In the case of the overall brightness, the difference in the brightness of the honey water portion was not large at the initial stage of storage, but after 15 days of storage, only 50% of the weight ratio of honey and water became slightly darker than the initial stage. have. On the other hand, the garlic part showed a darker color with a higher content of honey, and this tendency was maintained even after 15 days of storage.

In the case of sugar content, the higher the content of honey, the higher the sugar content was in both the honey and garlic parts. However, in the garlic parts, the honey content was 100%, 85% and 70% except for 50% honey. There was no big difference.

In the case of hardness, as shown in FIG. 3, the content of honey at the initial storage of 50% was the highest hardness of 0.42kgf, on the contrary, the content of honey was the lowest at 0.21kgf, and the content of honey was 85%. The% or 70% were found to have moderate hardness, 0.30 kgf and 0.29 kgf, respectively. After 15 days of storage, the hardness of garlic was lower overall, but 100% or 70% of honey content did not show any significant change in hardness, while 50% had the largest hardness change during storage. Therefore, garlic containing 70% honey is most suitable for maintaining texture during storage.

In the degree of palatability, as shown in FIG. 4, the pickled garlic having a honey content of 70% showed higher palatability compared to the case where the garlic odor, taste, hardness, and surface brownness were different.

1.3 Quality Differences in Pickling Honey Garlic with Addition of Citric Acid and Vitamin C

The weight ratio of garlic and water is about 1: 7, and the garlic is branched in boiling water for 1 minute, and then the skin of garlic is dried. Garlic is added to the jar and the weight ratio of honey and water is added at 70:30, and citric acid and vitamin C are added at 0.05%, 0.1%, 0.2% or 0.3% of the total weight and sealed. The sealed garlic was sterilized at 100 ° C. for 10 minutes and cooled, and then stored at 37 ° C. for 15 days to measure quality change after storage, and the results are shown in FIG. 5.

As shown in FIG. 5, when the content of citric acid and vitamin C is less than 0.1%, the color change of the surface appears during storage, which is not suitable, and when it is more than 0.1%, the taste of garlic is slightly decreased. Therefore, the content of citric acid and vitamin C to 0.1% of the total weight of pickled garlic showed higher acceptability compared to the case where the garlic smell, taste, hardness, and surface brown color were generally different.

1.4 Quality Differences According to Sterilization Time of Pickled Garlic

The weight ratio of garlic and water is about 1: 7, and the garlic is branched into boiling water for 1 minute, and then the skin of the garlic is dried. Put garlic in a bottle, add water and honey in a 1: 1 weight ratio, seal, sterilize at 100 ° C for 10 minutes, 15 minutes or 20 minutes, cool, and measure garlic's properties and microbial concentrations. 3 and FIG. 6.

As shown in Table 3, in the case of pH, there was a tendency to decrease compared to before sterilization, and in the case of color, the overall color became gradually darker with increasing sterilization time. Microorganisms were not found at all after sterilization.

As shown in FIG. 6, the degree of browning of the garlic surface was the smallest when the sterilization time was 10 minutes, and the best degree of garlic smell, taste, and hardness was also shown. When the sterilization time was more than 10 minutes, the degree of browning of the surface appeared a lot, and the hardness of garlic also decreased.

Example  2: Preparation of Garlic Honey Soy Pickles

Garlic honey soy sauce pickle method according to an embodiment of the present invention is as follows.

Branching garlic in boiling water, drying, and then put the garlic in a bottle, add a mixture of soy and honey, sealed, sterilized at 100 ℃ for 10 minutes, then stored after cooling.

Hereinafter, look at the optimum conditions of each step of the manufacturing method. Each step condition except the conditions described below is based on the honey garlic pickles.

2.1 Differences in Quality of Branching with and Without Branching Among Garlic Honey Soy Sauce Pickles

The weight ratio of garlic to water is about 1: 7, and the boiling water is divided into one branch of garlic and one branch of garlic. After drying the epidermis of branched garlic and not garlic, put garlic in a bottle, add soy sauce and honey in 1: 1 weight ratio, seal and sterilize for 10 minutes at 100 ° C, and cool the result. 7 and 8.

As shown in Table 4, there was almost no difference in pH depending on the presence or absence of branching, but in the case of overall brightness, the branching was bright in both the honey water and garlic. In the case of sugar content, the branching resulted in low sugar content in both the honey water part and the garlic part. However, when branching the garlic by the pretreatment operation as measured in the preference survey of FIG. It has been shown to have a positive effect on taste. In addition, as shown in Figure 8, in the case of the hardness of the garlic, the hardness (0.395kgf) of the branching was measured higher than the hardness (0.285kgf) of the branching.

Branching with pretreatment shows better taste in garlic smell, taste, and garlic hardness than not branching with pretreatment, so branching garlic with pretreatment has a good overall effect on quality. have.

2.2 Differences in Garlic Quality by Weight Ratio of Honey and Soy Sauce

In a container, add 105g of honey and 90g of garlic (honey: garlic = 7: 6), mix honey and soy sauce in a weight ratio of 1: 0.4, 1: 1, or 0.4: 1, and place it in a boiling water for 10 minutes. The measured results are shown in Table 5, FIG. 9 and FIG.

As shown in Table 5, in the case of pH, the weight ratio of soy sauce and honey was the lowest at 0.4: 1, and as the ratio of soy sauce increased, the pH tended to gradually increase, and in the case of brightness, the ratio of soy sauce was high. As the honey water and garlic were both darkened. In the case of sugar content, the higher the sugar content, the higher the sugar content was in both the honey and garlic parts. In the honey water part, the sugar content was significantly different according to the honey content difference, but the sugar content was not significantly different in the garlic part. .

As for the hardness of garlic, as shown in Figure 9, when the weight ratio of soy: honey is 1: 0.4, the lowest was 0.24kgf, when the weight ratio of soy: honey is 1: 1 or 0.4: 1, respectively The texture of garlic is maintained at 0.30 or 0.39.

In the case of preference, as shown in FIG. 10, when the weight ratio of soy to honey is 1: 1, it showed the best preference in garlic smell, taste, and hardness of garlic, and the brownness of the surface is the ratio of soy to honey. The difference did not appear to have a significant effect.

2.3 Quality Differences During Storage of Garlic Honey Soy Pickles After Branching

Garlic and honey in a weight ratio of about 1: 7 garlic branched in boiling water for 1 minute, the skin of the garlic is dried, and then put the garlic in a jar and add soy sauce and honey in a 1: 1 weight ratio. It was sealed, sterilized at 100 ° C. for 10 minutes, cooled, stored at 37 ° C. for 15 days, and quality change was measured. The results are shown in Table 6 and FIG. 11.

As shown in Table 6, pH increased to pH 4.85 after 15 days of storage, compared to pH 4.69 at the beginning of storage. In the case of overall brightness, the portion of honey water increased from 36.88 at the beginning of storage to 38.35 after 15 days of storage, but the garlic portion decreased to 47.63 during storage compared to 55.74 at the beginning of storage. In other words, the color of the honey water becomes bright during the storage, and the color of the garlic becomes dark.

In the case of sugar content, the honey water portion increased to 48.66 ° Brix at the initial storage of 44.33 ° Brix after 15 days of storage, but the garlic part increased from 48.33 ° Brix to 50.66 ° Brix during storage. It can be inferred that the sugar component in the honey water portion moved to the garlic portion during storage.

Hardness of 0.28 kgf showed no significant difference between the initial and 15 days of storage, indicating that the texture of garlic is well maintained.

Claims (8)

delete delete delete delete The weight ratio of garlic and water is 1: 7, and branched in boiling water for 30 seconds-2 minutes, and the branched garlic is sterilized and aged in a mixture of honey and soy sauce mixed in a weight ratio of 1: 0.4 to 0.4: 1. Method of producing honey soy sauce pickled garlic food. delete 6. The method of claim 5,
A method of producing honey soy sauce pickled garlic foods comprising adding citric acid or vitamin C. Honey soy sauce pickled garlic food prepared by the method of claim 5 or 7.

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