KR101656442B1

KR101656442B1 - Preparation method of red garlic Jam

Info

Publication number: KR101656442B1
Application number: KR1020150128459A
Authority: KR
Inventors: 오세창
Original assignee: 산지마늘양파 영농조합법인; 오세창
Priority date: 2015-09-10
Filing date: 2015-09-10
Publication date: 2016-09-13

Abstract

The present invention relates to a process for preparing red garlic jam by pre-treatment of red garlic, Hongkuk rice extract, and oodine treatment, thereby enhancing the effect of increasing the depth of taste on the final product, The present invention relates to a method for producing garlic jam. That is, until now, red garlic has excellent functional and nutritional aspects, but it is insufficient in meeting consumers' expectations. Accordingly, the present invention provides a method for producing high quality red garlic jam which is suitable for hygienic, foodstuff and consumer needs by manufacturing jams considering functional and nutritional aspects of red garlic.

Description

Preparation method of red garlic jam < RTI ID = 0.0 >

The present invention relates to a method for preparing a functional red garlic by using a garlic material and then using the same to prepare a red garlic jam together with an audi,

Garlic is originated in Central Asia and cultivated mostly in Korea, China, and Far East. Nutritionally and functionally, about 19% of carbohydrates, 2.5% of protein, 0.1% of lipids, 0.9% of minerals and alliin and vitamins B and C are contained in a large amount, and it has immunity enhancement and cancer cell growth inhibition effect, and it is known that there is an effect such as fatigue recovery, digestion promotion, hypertension and prevention of atherosclerosis by cholesterol inhibition in one room. The raw garlic is used for aging and fermentation by controlling the temperature and the humidity to produce red garlic to produce jams. It is characterized by the reduction of volatile components that cause garlic odor during the ripening process of garlic and it can be used for prevention of various diseases by increasing consumer preference and containing a large amount of SOD content and antioxidant. Therefore, it is possible to produce high-value added garlic jam by improving the quality and taste of the red garlic jam by using the excellent surface of red garlic, Functional jam (Jam) having functional properties.

[0003] As for the production of a conventional jam, "Registration No. 10-0873934", "Black Garlic Jam and its production method", "Application No. 10-2008-0014527", "Production method of begonia flower jam", " -2011-0082538 ", "Production method of buttercup jam "," Application No. 10-2013- 0114860 ", "Production method of jam containing new wild ginseng cultivating muscle, and jam containing wild ginseng culture root manufactured by the above production method & -2013-0135545 ", " Production method of reduced-flavored aronia jam ", "Application No. 10-2013-0164360 ","Quot;, "Registration No. 10-1018061 "," Method for preparing jujube jam and jujube made by this method ", "Registration No. 10-0765447 "," Preparation of functional fruit jam containing green tea Method "," Registration No. 10-1521055 "," Method of manufacturing jam using red onion " There was a castle. Therefore, there has been no report on the product of red garlic jam (Jam) which has been grafted using pre-treated red garlic.

In the present invention, according to the physical properties of the conventional garlic jam, in the present invention, the crude garlic pre-treatment for the production of jam is carried out by mixing with hot air and freeze drying, (1: 3, w / w) treatment with hot water sprinkled with hot water and pre-treated with hot water to prepare high-purity garlic jam. And to develop a functional red garlic jam which considers the quality, simplicity of the production method and economic efficiency.

Accordingly, the present invention provides a method for producing garlic, comprising the steps of: preparing red garlic by controlling temperature and humidity of raw garlic; Washing and removing water from the garlic, and pre-treating the garlic and the olive, wherein the garlic is aged, dried and lyophilized, and the olive is aged, soaked and removed. The main ingredients of the pre-treated red garlic and green tea are 5 ~ 10% by weight of red garlic, 15 ~ 30% by weight of oats, 20 ~ 40% by weight of organic sugar, 0.5 ~ 2% by weight of pectin, By weight in a composition ratio to prepare a mixture; Heating the mixture while stirring for 30 minutes; Filtering the heated mixture using a sieve of 20 mesh to add 1 to 2 wt% of Hongkuk rice extract and 0.5 to 1 wt% of pectin to the weight of the purified mixture as a sub ingredient, and mixing the ingredients; Heating and concentrating to prepare a jam; A method for producing red garlic jam, comprising the steps of:
The green garlic was aged for 15 hours at a temperature of 60 ° C and a humidity of 70% in a temperature and humidity controller, dried at 60 ° C for 2 hours in a hot air drier, freeze-dried for 48 hours, For 8 hours,
The pre-treated Audi was stored for 24 hours at 4 ° C., and then soaked in hot carbonated water for 2 hours. The mixture was then pulverized for 5 minutes using a blender, passed through a 100-mesh sieve,
The Hongkuk rice extract was prepared by pulverizing Hongkuk rice into 200 mesh, diluting 50% of edible alcohol as food additive with distilled water, immersing it in 50% edible alcohol at 1: 5 ratio for 24 hours at room temperature, The remaining extract was passed through a filter paper,
The step of preparing the jam is to heat the jar for 20 minutes at 100 DEG C, thereby solving the technical problem.

According to the present invention, in the preparation of red garlic jam by mixing red garlic and green tea, the red garlic jam (Jam) prepared by pre-treating red garlic and green tea and then using it as a main material, (Jam) is an invention that can provide a method of manufacturing a red garlic jam which is considered as an end product with improved standard of quality and improved food value, and which is considered to enhance consumer's preference and economical high value added.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention

FIG. 1 is a view showing a process for preparing red garlic jam. In the present invention, jam (jam) made from red garlic is used as a main raw material, and hot-air drying and lyophilization are carried out by pre- ), 1 ~ 2% of Hongkuk Rice Extract was added in the heating and concentration treatment, and the red garlic in the red garlic jam preparation was mixed with Odi to improve the preference of consumers. At this time, (1: 3, w / w) treatment with hot red carbonated garlic for 2 hours after hot water carbonated water for 24 hours, and then treated with hot red garlic Thereby producing a jam.

Garlic is cultivated mostly in Korea, China and other Far Eastern regions of Central Asia. It is well known for its good drainage and good soil quality, Andong and Haenam, and nutritional and functional sugar content is about 19% , 2.5% of protein, 0.1% of lipid, 0.9% of minerals and alliin, which is stimulant ingredient, and vitamins B and C in large amounts, , Promotion of digestion, hypertension, prevention of atherosclerosis by inhibiting cholesterol, and so on.

Red garlic is a product of the intermediate process of black garlic by controlling the temperature and humidity by controlling the temperature and humidity using fresh garlic. It is a product of reduction of volatile components which cause garlic odor during garlic aging process, large amount of SOD And can be used for prevention of various adult diseases.

Hongkong Rice is a rice made by fermenting Monascus sp., A kind of yeast fungus, in rice. It was used as a medicinal herb to improve blood circulation by imperial herb of 2,000 years ago in China. In Korea, it was imported from China in the early 1600s and was used as a postpartum hemorrhagic agent. Hongkook rice is known to lower the cholesterol level in terms of function and is effective in lowering the blood pressure. It is known that Monacolin K, a functional ingredient of Hongkook rice, lowers cholesterol and improves blood vessels. The use of Hongkuk rice was found to be used for rice, red flour bread, red rice cake, and cosmetics.

Audi is a mulberry fruit that starts to run in moonlight in May ~ May, and it grows in black color in June. It contains rich glucose, and contains many vitamins such as vitamin A, D and glucose as well as iron and calcium, It is known that C3G, which is an inhibitor of aging, rutin, which is a hypertensive inhibitor, GABA component, which is a blood pressure enhancing substance, and unsaturated fatty acid are contained in a large amount. On the other hand, the efficacy of Audi is to help diabetes, hypertension, hyperlipidemia, joints, insomnia, forgetfulness treatment (lowering of cholesterol and neutral lipid content), skin beauty, hangover resolution, energetic strengthening, anti aging, bronchial disease, constipation, Is known to help. It is recorded in Dong-bo-gyung (湯 액 편 편), a book, that "Black Audi is a gathering spirit of mulberry trees, and it is beneficial to diabetes and five days. On the other hand, it has been utilized as various processed foods and functional health foods such as odiwan, odiju, odi juice, odi juice, odi juice, dairy products, cosmetic additives and the like.

Here, the detailed manufacturing and fermentation methods are as follows

① Garlic is a step to artificially produce red garlic by controlling temperature and humidity,

② The red garlic and the red garlic are treated with the knife and the red garlic is treated for 10 minutes in the tap water, and the garlic is drained for 2 hours.

③ After cutting and washing, garlic and olive are processed before drying. The red garlic is dried by freeze drying, freeze drying, low temperature aging and dehydration, low temperature aging, hot water soaking, The mixture is prepared by mixing 5 to 10% by weight of garlic, 15 to 30% by weight of sesame, 20 to 40% by weight of organic sugar, 0.5 to 2% by weight of pectin and 23 to 58% by weight of living water,

④ In the heating step of the product of ③, it is heated while stirring with weak light for about 30 minutes.

⑤ The product of ④ was clarified and the product was purified by artificially filtering through the 20 mesh sieves. The product was added at the stage of addition of the ingredients (1 ~ 2% of Hongkuk rice extract and 0.5 ~ 1% of pectin) , Followed by dissolving the mixture in a weak fire for 10 minutes, heating the mixture to a weak fire for 20 minutes at 100 ° C,

⑥ Heating of ⑤ When the concentrated contents are dropped on cold water and solidified,

⑦ The products containing the products from ⑥ can be divided into the stages of commercialization by cooling them in cold water.

Hereinafter, the present invention will be described in detail with reference to examples.

1. Materials and Methods

① Materials: Garlic (2014 in Gyeongbuk), Pectin, Oddi (2014 in Gyeongbuk, Yeongcheon), organic sugar and Hongkuk rice were purchased from the market and red garlic was used and water was used as drinking water. Daelim water source was used.

② Preparation and pre-treatment of red garlic: The raw garlic was reddish garlic as a sample of red garlic after being aged for 15 hours at a temperature of 60 ° C and a humidity of 70% in a temperature and humidity controller. After drying for 2 hours at 60 ° C in a hot air dryer and freeze-drying for 48 hours and aging at 10 ° C for 8 hours, the sample was used as a red garlic jam sample.

(3) Pre-treatment of Oddi: After storing Oddi (Yeongcheon Mountain, 2014) at 4 ℃ for 24 hours, it was soaked for 2 hours in hot spring water (Bukbyeon Hot Spring, Uljin, Kyungbuk) After 5 minutes of pulverization, the sieve was passed through 100 mesh and used as a sample.

④ Preparation of Hongkuk Rice Extracts: After 200 mg of Hongkuk rice purchased from the market was powdered, the edible alcohol, which is a food additive, was diluted with distilled water to 50% and then immersed in Hongkuk rice at room temperature for 24 hours at a ratio of 1: 5 After removing the edible alcohol using a distiller, the remaining extract was passed through a filter paper and used as an extract.

⑤ Color change of red garlic jam: L (brightness) a (color) and b (chromaticity) values were measured using a color difference meter (CR-200, Minolta).

⑥ The viscosity of the jam: After taking 9 ml of the sample kept at room temperature, observing the change of the spindle using the Hagel viscometer (M-VT1818 VT24, Germany) and measuring the apparent viscosity at the constant threshing speed Respectively.

⑦ Sensory test: The sensory test is 5 point method. The color of the red garlic jam is very weak (1 point), weak (2 points), normal (3 points), strong (4 points), very strong (5 points) (3 points), good (4 points), and very good (5 points). The results of this study are as follows.

2. Results and discussion

① Brightness (L value) and color (a value) showed the highest value in the previous treatment of red garlic

② The chromaticity (b value) shows the highest value in the red garlic + pre-treatment samples.

① The lowest value of Hong-garlic + Odi-treatment (15.1 dPa.s) showed the highest value, and the highest value of Hong-garlic + Oddi pretreatment (20.2 dPa.s)

① Color, taste, smell and overall preference were the best in red garlic +

② The scent was the best in the pre-treatment of Audi.

Claims

Preparing raw garlic by controlling temperature and humidity; Washing and removing water from the garlic, and pre-treating the garlic and the olive, wherein the garlic is aged, dried and lyophilized, and the olive is aged, soaked and removed. The main ingredients of the pre-treated red garlic and green tea are 5 ~ 10% by weight of red garlic, 15 ~ 30% by weight of oats, 20 ~ 40% by weight of organic sugar, 0.5 ~ 2% by weight of pectin, By weight in a composition ratio to prepare a mixture; Heating the mixture while stirring for 30 minutes; Filtering the heated mixture using a sieve of 20 mesh to add 1 to 2 wt% of Hongkuk rice extract and 0.5 to 1 wt% of pectin to the weight of the purified mixture as a sub ingredient, and mixing the ingredients; Heating and concentrating to prepare a jam; A method for producing red garlic jam, comprising the steps of:
The green garlic was aged for 15 hours at a temperature of 60 ° C and a humidity of 70% in a temperature and humidity controller, dried at 60 ° C for 2 hours in a hot air drier, freeze-dried for 48 hours, For 8 hours,
The pre-treated Audi was stored for 24 hours at 4 ° C., and then soaked in hot carbonated water for 2 hours. The mixture was then pulverized for 5 minutes using a blender, passed through a 100-mesh sieve,
The Hongkuk rice extract was prepared by pulverizing Hongkuk rice into 200 mesh, diluting 50% of edible alcohol as food additive with distilled water, immersing it in 50% edible alcohol at 1: 5 ratio for 24 hours at room temperature, The remaining extract was passed through a filter paper,
Wherein the step of preparing the jam comprises heating at 100 DEG C for 20 minutes.

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