KR101739743B1 - Method for producing processed garlic with reduced off-flavor and spicy using superheated stream treatment - Google Patents

Abstract

The present invention relates to a method for producing processed garlic ensuring reduced hot taste and foul smell, comprising the following steps: (a) slicing raw garlic; and (b) treating sliced raw garlic sliced in the step (a) with overheated steam. The present invention further relates to processed garlic produced by the method, a processed food containing the processed garlic, and a method for increasing preference and antioxidant activities and reducing content of pyruvate and thiosulfinate in the processed garlic.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing garlic, which comprises treating garlic with reduced off-flavor and superheated steam,

(A) slicing raw garlic; And (b) superheating the raw sliced garlic in the step (a). The method for producing processed garlic of reduced unpleasantness and hot taste, the processed garlic produced by the method, The present invention relates to a method for reducing antioxidative activity and preference of thiosulfinate and pyruvate and various volatile substances which cause unpleasant odors and hot taste of processed foods containing garlic and processed garlic.

Garlic is a perennial herb that has been widely used as a favorite food in Korea since ancient times, and it is said to have already been used in <Boncho Gangmok> It grows faster and matured, but the body matures and becomes an adult, and it acts as a tonic. " Further, as a result of various studies, it has been reported that they have many physiological activities such as anti-cancer and anti-bacterial effect, analgesic effect, improvement of blood circulation and promotion of hormone secretion.

Among the various components of garlic, alicin is a typical ingredient that activates endocrine function in the body, activates cells by clearing blood, and promotes blood circulation, thereby exhibiting the effect of nourishing tonic. Allysine is a volatile sulfur compound, which is produced by the action of allinase in the garlic as a result of the action of allinase. Alen is an odorless substance in itself, but if it is changed to an allysine by an enzyme, it will give a unique smell of garlic. This allysine component is absorbed into the body, circulates along the blood, vitality of the cells and stimulates the gonads to stimulate the secretion of sex hormones.

However, despite this beneficial advantage, garlic is mostly used only as a seasoning for the food because of its characteristic odor of garlic. Therefore, in the past, attempts have been made to immerse fresh garlic in a high concentration of sodium chloride solution to remove the odor of garlic. However, it has been reported that garlic's physiologically active ingredient, minerals, vitamins and the like are lost in the case of this treatment, and thus the garlic smell can be partially removed, but it is not suitable for commercialization preserving the beneficial effect of garlic itself.

In addition, attempts have been made to remove garlic odor and to manufacture garlic products preferred by consumers. However, only simple attempts such as baking raw garlic have been made to substantially remove odors from the garlic while preserving the active ingredients of garlic Effective processing methods have not been developed yet.

Superheated steam (SHS) is a high-temperature steam of 100 to 400 ° C. The steam generated in the boiler is heated at the same pressure to increase the heat. High-temperature steam is uniformly sprayed on the surface of the food, allowing for shorter heating time, and it is a new technology that can save energy by recycling steam. It minimizes the loss of nutrients during heating and maintains the original flavor, aroma, color, and texture of the ingredients. It is effective in controlling vitamin C oxidation, browning and controlling microorganisms. Superheated steam has fewer environmental impacts and has many advantages over conventional hot air drying, such as improving drying efficiency, eliminating explosion and fire hazards, and conserving valuable volatile materials.

Korean Patent No. 1447583 discloses a method for preparing garlic flavor improved garlic. Korean Patent Registration No. 0908462 discloses a method for producing aged garlic using an enzyme. However, in the case of using the superheated steam treatment of the present invention, And a method of producing processed garlic with reduced spicy taste.

The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a garlic processing apparatus and a method of processing garlic using the superheated steam treatment, wherein the nutrients and functionality of the garlic are improved and the unpleasant odor and hot taste are effectively reduced, And to provide a method for producing excellent processed garlic.

In order to solve the above-mentioned problems, the present invention provides a method of manufacturing a garment, comprising: (a) slicing raw garlic; And (b) superheating the raw garlic sliced in the step (a). The method of manufacturing garlic according to claim 1, wherein the garlic is sliced.

The present invention also provides a processed garlic produced by the above method.

The present invention also provides a processed food containing the processed garlic.

Further, the present invention provides a method for producing a garlic sliced beverage, comprising: (a) slicing raw garlic; And (b) superheating the sliced raw garlic of step (a) to reduce the thiosulfinate and pyruvate content of the processed garlic and to enhance antioxidant activity and preference &Lt; / RTI &gt;

The garlic processed by the superheated steam treatment in the method of the present invention can effectively reduce unpleasant odor and hot taste unique to garlic while improving the nutritional composition, functionality, and taste of garlic. In addition, even after the superheated steam treatment, the toxicity to the cells in the human body is reduced while maintaining the color, taste and texture inherent to the garlic, so that the processed garlic of the present invention can be applied to various processed foods, .

Fig. 1 compares the appearance of sliced garlic (before superheated steam treatment) and sliced garlic treated with superheated steam.
FIG. 2 is a graph comparing the toxicity of edible garlic before and after superheated steam treatment.
A: superheated steam untreated garlic B: superheated steam treated garlic

In order to achieve the object of the present invention,

(a) slicing raw garlic; And

and (b) superheating steam the sliced raw garment of step (a). The present invention also provides a method for producing a processed garlic having reduced spicy taste.

In the method for producing processed garlic according to the present invention, the slice of step (a) may preferably slice raw garlic to a thickness of 4 to 6 mm, and more preferably, cut raw garlic to a thickness of 5 mm. It was possible to remove unpleasant odors and spicy taste of garlic more effectively while minimizing appearance change of garlic even after superheated steam treatment by slicing raw garlic under the above conditions and then superheating steam treatment.

Further, in the method for producing processed garlic according to the present invention, the superheated steam treatment in the step (b) is preferably performed by treating the sliced raw garlic with steam having an overheat steam temperature of 320 to 380 ° C for 5 to 15 seconds, Preferably, sliced raw garlic can be treated with steam at an overheat steam temperature of 350 占 폚 for 10 seconds. The superheated steam treatment of raw garlic under the above conditions can improve the total phenol content, antioxidant activity and preference of garlic while effectively reducing the content of thiosulfinate and pyruvate contained in garlic.

The method for producing processed garlic of the present invention is more specifically

(a) slicing raw garlic to a thickness of 4 to 6 mm; And

(b) treating the sliced raw garment of step (a) with 7.4 to 8.2 m ³ / h steam for 5 to 15 seconds at an superheated steam temperature of 320 to 380 ° C,

More specifically,

(a) slicing raw garlic to a thickness of 5 mm; And

(b) treating the sliced raw garment of step (a) with steam at an overheat steam temperature of 350 DEG C for 7.8 m &lt; ³ &gt; / h for 10 seconds.

The present invention also provides a processed garlic produced by the above method.

The present invention also provides a processed food containing the processed garlic. There is no particular limitation on the kind of the processed food. Examples of foods to which the processed garlic can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including rice cakes, , A tea, a drink, an alcoholic beverage, and a vitamin complex, and includes processed foods in a conventional sense.

The present invention also relates to

(a) slicing raw garlic to a thickness of 4 to 6 mm; And

(b) treating the sliced raw garment of step (a) with steam at an overheat steam temperature of 320 to 380 ° C in an amount of 7.4 to 8.2 m ³ / h for 5 to 15 seconds. thiosulfinate and pyruvate content, and to enhance antioxidant activity and preference.

The method of reducing the thiosulfinate and pyruvate content of the processed garlic of the present invention and enhancing the antioxidant activity and the degree of preference is more specifically

(a) slicing raw garlic to a thickness of 5 mm; And

(b) The fresh-cut sliced green of step (a) may be treated with steam at an overheat steam temperature of 350 ° C for 10 seconds in an amount of 7.8 m ³ / h.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Superheated steam treatment conditions of garlic

The superheated steam (SHS) treatment condition of fresh garlic was applied to all experimental groups with 5-mm-thick sliced garlic at the inner temperature (Heater), steam amount and time, Respectively.

Overheat steam treatment conditions Superheated steam (SHS)
Treatment condition Internal temperature (℃) Steam (℃) Amount of steam (m3 / h) Heating time (min) T100 130 100 7.8 One T150 130 150 7.8 One T200 130 200 7.8 One T250 130 250 7.8 One T300 130 300 7.8 One T350 130 350 7.8 One

2. Analysis method

(1) Thiosulfinate content

Thiosulfinate content was measured by homogenizing with 5 g of pretreated garlic and a homogenizer set at 12,000 rpm at a ratio of 1: 1 (w / v) of 80% methanol for about 1 minute, And centrifuged for 20 minutes. Then, 5 mL of the supernatant was taken in a 15 mL conical tube, and 10 mL of hexane (Hexane) for HPLC was added. After vortexing for 2 minutes, the separated hexane layer was measured at 254 nm absorbance.

(2) Total pyruvate content

Total pyruvate content was determined by adding 10 mL of 10% trichloroacetic acid to 1.0 g of pretreated garlic, then homogenizing for about 1 minute with a homogenizer set at 12,000 rpm, and then standing for 1 hour. After standing, the mixture was filtered using a filter paper, 1 mL of 0.0125% DNPH (2,4-dinitrophenylhydrazine) was added to 1 mL of the filtrate, and the mixture was reacted with shaking for 10 minutes in a constant temperature water bath set at 37 ° C. Then, 5 mL of 0.6N NaOH solution was added, absorbance was measured at 420 nm, and the content of total pyruvate was converted using a calibration curve. The calibration curves were prepared with sodium pyruvate solution concentrations of 20, 40, 60, 80, 100, 200, 300, 400, and 500 μM, respectively.

(3) Analysis of detailed volatiles

SPME (Solid Phase Microextraction Fiber Holder, Supelco, USA) for adsorption of volatile flavor components of garlic was used DVB / CAR / PDMS (50/30 ㎛). The pretreated garlic was homogenized for 1 minute and 30 seconds in a homogenizer set at 12,000 rpm at a ratio of 1: 1 (w / v) to the third distilled water. 5 mL of the garlic extract was placed in a 20 mL EPA vial, / Silicon &lt; / RTI &gt; 2-Octanol was used as an internal standard and 10 μl of the sample was added. The SPME needle was inserted into the vial and adsorbed at 65 ° C for 20 minutes.

GC analysis was carried out using a Shimadzu gas chromatograph GC2010 plus. The GC-TQ 8030 was used for the MS analysis. DB-5 ms (thickness: 0.25 ㎛, length: 30 cm, diameter: 0.25 mm)

GC / MS analysis conditions Item GC analysis Item MS analysis Total program time 33 minutes Ion source temp 250 ℃ Column oven temp 40 ℃ Interface temp 280 ℃ Injection temp 250 ℃ Detector voltage 0.1 kV Carrier gas He Threshold 100 Pressure 81.5 kPa End time (min) 33.00 Total flow 17.1 ml / min Acq. mode Q3 scan Column flow  1.10 ml / min Event time (sec) 2000 Linear velocity 39.0 cm / sec Start m / z 45.00 Purge flow 5.0 ml / min End m / z 600.00 Split ratio 20.0

(4) Sensory evaluation

The sensory test was conducted on 20 students of food engineering department of Gyeongsang National University. After training for each item, the test was conducted. The higher the palatability of each sensory element, the greater the score. The higher the spicy taste, the lower the score on the spicy item, the higher the score on the appearance of the sensual taste, and the lower the preference for the overall flavor due to the unpleasant odor and odor of the garlic, And the texture score was given to the higher score as the texture was better. The overall score was evaluated by post-training sensory evaluation to give a score according to the preference of the individual. That is, it can be judged that the higher the score as a whole, the less unpleasant odor and odor inherent to garlic, and the better the palatability.

(5) Free sugar content

The free sugar content was determined by homogenization of the pretreated garlic in a homogenizer at 12,000 rpm for about 30 seconds, followed by centrifugation at 5,000 × g for 20 minutes. The supernatant was filtered through a 0.45 μm membrane filter and analyzed by HPLC. Aminex carbohydrate HPX42-A was used as the column. The solvent and flow rate were 80% acetonitrile (1.0 mL / min) and RI detector, and the injection volume was 20 μL.

(6) pH and sugar content measurement

The pH was measured with a pH meter (Model 735P, Istek, Korea) and the sugar content was measured with a portable sugar meter (H910666, Japan).

(7) Antioxidant activity

The ferric reducing / antioxidant power (FRAP) measurement using the principle that Fe3 (ferric) is reduced to Fe2 (ferrous) was carried out by using 0.3M sodium acetate buffer (pH 3.6) and 10 mM TPTZ (Tripydyltriazine) dissolved in 40 mM HCl, 20 mM FeCl ₃ .6H ₂ O were mixed at a ratio of 10: 1: 1 (v / v / v) to prepare an FRAP solution. 50 μl of the sample and 1.5 ml of FRAP were mixed and left for 30 minutes in a dark room at room temperature, and the absorbance was measured at 593 nm.

The ABTS radical scavenging activity was determined by mixing 7 mM ABTS (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 2.45 mM potassium persulphate, ) Solution and 0.1 mL of centrifuged supernatant were mixed and incubated for 6 minutes in a dark room at room temperature, and the absorbance was measured at 734 nm. The standard curve was 0.01, 0.02, 0.05, 0.1, 0.5, and 1 mM, respectively.

The total phenolic compound content was measured by mixing 1 mL of sample and 9 mL of tertiary distilled water, adding 1 mL of Folin &Ciocalteaus' reagent, and allowing to stand in a dark room for 5 minutes. After adding 10 mL of 7% sodium carbonate and 4 mL of third distilled water, the absorbance was measured at 760 nm in a dark room for 2 hours. The standard curves were prepared with 0.025, 0.05, 0.1, 0.25, 0.5, and 1 mg / mL of galic acid as standards and absorbance was measured.

(8) Cytotoxicity test

Each of the Hepa1c1c7 and NIH3T3 cells used in the experiment was distributed from the Korean Cell Line Bank (KCLB, Seoul, Korea). Each cell line was cultured in a 10-cm-well plate for 23 times a week. Growth medium was used. Cell lines were cultured in an incubator adjusted to 95% humidity, 5% CO ₂ , and 35 ° C, and the medium was changed every 2 days.

To determine cell toxicity, the cell line cultured in a cell culture flask was cultured in DMEM medium containing 10% FBS. Well plates at a concentration of 1 x 10 ⁴ cells / well and cultured in a CO ₂ incubator adjusted to 37 ° C, 95% humidity and 5% CO ₂ for 24 hours. Samples were prepared in new medium to final concentrations of 10, 50, 100 and 200 μg / ml, treated with cells, and cultured for 72 hours. After the MTT [(3- (4,5-dimethylthiazol-2-yl) -5-carboxy-methoxyphenyl) -2- (4-sulfophenyl) -2H- tetrazolium] reagent was treated for 1 hour, Absorbance was measured at 490 nm using a Perkin Elmer 1420, VICTORTMX Multilabel Plate Readers, Waltham, Mass., USA, and the cell viability was expressed as the absorbance of the sample treated group versus the untreated control.

Example  1: According to superheated steam treatment conditions, garlic Unpleasant odor  Degree

In general, the degree of unpleasantness of garlic can be confirmed by absorbance analysis. Typically, the thiosulfinate content is used as an indicator of garlic discomfort. Pyruvic acid is used as an indicator of hot taste, which causes a feeling of rejection when garlic is consumed, and the degree of odor of garlic can be confirmed through analysis of these contents.

In the preliminary experiments, when the garlic was treated with superheated steam at 100 to 400 ° C, the garlic discomfort and the spicy indicator did not show a significant difference at 350 ° C and 400 ° C. At 400 ° C, At 350 ° C for 1 minute.

The discomfort indicator substance thiosulfinate is indicated by the absorbance, and the higher the value, the higher the unpleasant odor. The control was 0.575 and 0.433 at the superheated steam treatment temperature of 100 ℃ (T100), which was about 25% lower than that of the control. And the absorbance value of almost no thiosulfinate was not shown from 0.031 to 0.003 at 150 ° C. (T150) to 350 ° C. (T350), indicating that thiosulfinate was almost completely removed.

The pyruvate content, which is a hot indicator, is similar to that of thiosulfinate, and it is confirmed that it is greatly reduced by superheated steam treatment. But decreased with increasing superheated steam treatment temperature. The total pyruvate content of the control was 742.76 ㎍ / g and decreased to 402.52, 353.62, 346.16, 336.82, 329.54, and 195.48 ㎍ / g at 100 ~ 350 ℃, respectively, and decreased about 74% at 350 ℃ The total pyruvate content was shown.

As a result, the unpleasant odor and spicy taste of garlic can be effectively reduced by superheated steam treatment. As a result, when the intermediate material and processed product of the odorless garlic are manufactured, the offensive odor and spicy taste of garlic can be greatly reduced , Especially at 350 ℃, were effective to reduce discomfort and spicy indicator substances.

Degree of unpleasantness of garlic according to superheated steam treatment condition type Discomfort indicator material Astringent indicator substance Thiosulfinate
(absorbance) 파 루 비 시산
(占 퐂 / ml) Control (no processing) 0.575 ± 0.007 742.76 ± 0.24 SHS processing T100 0.433 0.005 402.52 ± 0.24 T150 0.031 ± 0.002 353.62 + - 0.48 T200 0.030 0.004 346.16 ± 0.88 T250 0.025 0.002 336.82 + - 0.88 T300 0.022 0.003 329.54 + 0.24 T350 0.003 0.002 195.48 ± 0.92

Example  2: Analysis of the detailed volatile matter of garlic by superheated steam treatment

In the process of odorless treatment of garlic, it is very important to analyze the volatile substances of garlic which is the origin of the smell of garlic material and processed products. Table 4 shows the composition and content of garlic volatile materials in order to investigate the effect of the odorless treatment according to the superheated steam treatment.

Overall, the superheated steam treatment significantly reduced the amount of volatile substances that could cause unpleasant odors or odors in garlic. The results of GC / MS analysis showed that Allyl-, di-, tri-, and tetra-sulfides were the major contributors to the volatile flavor components of the control garlic. In this experiment, tri-sulfide-based fragrance was the most abundant in all garlic. The content of diallyl tri-sulfide, which is the aroma component of the tri-sulfide series, was the highest at 359.00 ㎍ / g, and the highest at the superheated steam treatment temperature of 100 ~ 350 ℃ was 123.67, 174.57, 173.44, 79.28, 82.95, and 88.57 ㎍ / g, respectively, indicating a tendency to decrease with increasing superheated steam treatment temperature. The content of diallyl di-sulfide, which is a volatile di-sulfide series, also tended to be the same as that of diallyl tri-sulfide. The content of the control was 76.18 ㎍ / g, respectively. At overheat steam treatment temperature of 100 ~ 350 ℃, the contents were decreased to 25.07, 41.34, 31.61, 13.87, 24.44 and 33.14 ㎍ / g, respectively. In addition, other allyl sulfides, which are other fragrance components, also tend to decrease when subjected to superheated steam treatment in the same tendency as the sulfides and disulfide-based aroma components. Further, it is also possible to use 2-ethylidene-1,3-dithiane, 2-vinyl-1,3-dithiane, 3- 3-vinyl-1,2-dithiin and the like were found to be general fragrance components contained in garlic. As a result, since the superheated steam oven treatment effectively removes discomfort and odor of garlic It is considered to be a pretreatment technique to produce sensory garlic processed products.

The results of the analysis of the detailed volatile matter of garlic by superheated steam treatment (unit: ㎍ / g)
Volatile compounds Control SHS treatment condition T100 T150 T200 T250 T300 T350 Diallyl disulfide 76.18
+ - 8.04 25.07
+ - 7.98 41.34
± 5.30 31.61
± 4.09 13.87
± 0.79 24.44
+ - 3.62 33.14
± 2.93 2-Ethylidene-1,3-dithiane 6.71
± 1.09 1.99
± 0.41 3.56
± 1.05 1.58
± 0.10 1.10
± 0.10 0.97
± 0.13 2.22
± 0.38 2-vinyl-1,3-dithiane 18.56
± 1.68 5.10
± 0.55 7.95
± 0.61 4.38
± 0.77 3.28
± 0.44 2.79
± 0.36 10.01
± 0.71 Methyl allyl trisulfide 7.63
± 1.35 2.69
± 0.56 3.34
± 0.53 3.53
± 0.28 1.71
± 0.11 1.66
± 0.14 1.40
± 0.07 3-Vinyl-1,2-dithiin 4.57
± 1.41 1.03
± 0.19 1.62
± 0.17 0.00
± 0.00 0.66
± 0.16 0.50
± 0.11 10.12
± 1.25 Dipentyl disulfide 0.00
± 0.00 0.66
± 0.07 0.00
± 0.00 0.00
± 0.00 0.00
± 0.00 0.00
± 0.00 1.43
± 0.24 Diallyl trisulfide 359.00
± 33.00 123.67
± 6.77 174.54
± 14.42 173.44
± 5.24 79.28
± 2.91 82.95
± 4.91 88.57
± 9.51 Allyl sulfide 8.75
± 1.08 3.29
± 0.63 3.91
± 0.79 2.38
± 0.15 1.68
± 0.05 1.39
± 0.10 2.62
± 0.08 Diallyl tetrasulfide 2.80
± 0.36 0.89
± 0.09 1.61
± 0.21 1.12
± 0.15 0.66
± 0.08 0.79
± 0.14 0.92
± 0.22

Example  4: Sensory properties of garlic by superheated steam treatment

Table 5 shows the results of analyzing the sensory characteristics of garlic according to the superheated steam treatment. As shown in Table 5, it can be confirmed that the overall preference is higher than that of the control by the superheated steam treatment. In spicy and flavor items, the higher the temperature of superheated steam treatment, the lower the spicy taste of garlic. These results are similar to the results of the analysis of the content of thiosulfinate and total pyruvate. Appearance items showed higher scores in superheated steam treatment than control. The overall score of the texture and texture of the rest were higher in the superheated steam treatment than in the control, and the highest score was obtained at 350 ℃. As a result, the peculiar odor and odor and spicy taste of garlic were the main influential factors on the sensory characteristics, and the palatability could be greatly increased by the superheated steam treatment.

Sensory properties of garlic according to superheated steam treatment conditions type Hot Exterior Flavor Texture Likelihood Overall likelihood Control 2.45 2.95 2.80 2.80 2.45 13.45 SHS
process T100 2.65 4.55 2.90 3.40 2.95 16.45 T150 2.90 4.70 3.15 3.65 3.20 17.60 T200 2.85 4.65 3.10 3.80 3.20 17.60 T250 4.20 4.55 3.90 3.70 3.25 18.60 T300 4.70 4.60 5.45 4.25 5.25 24.25 T350 5.00 4.40 5.40 4.20 5.75 24.75

Example  5: Free sugar content of garlic according to superheated steam treatment

The results of analysis of free sugar of superheated steamed garlic are shown in Table 6. As a result, glucose was slightly decreased by superheated steam treatment, and fructose and sucrose were slightly increased by superheated steam treatment. In the case of rhamnose, the content itself was so small that there was little difference between the control and the treatments. As a result, it was confirmed that the degree of sweetness was slightly increased by the superheated steam treatment.

Free sugar content of garlic according to superheated steam treatment (Unit: mg / 100 g) type Glucose Fructose Sucrose Rhamnose Control 0.040 0.001 0.001 ± 0.001 0.000 ± 0.001 0.002 0.001 SHS
process T100 0.011 0.005 0.031 0.022 0.030 0.017 0.001 ± 0.000 T150 0.021 0.010 0.010 0.002 0.012 ± 0.010 0.001 ± 0.000 T200 0.010 ± 0.009 0.032 ± 0.004 0.032 ± 0.009 0.002 ± 0.000 T250 0.033 0.020 0.035 0.013 0.030 0.020 0.001 ± 0.001 T300 0.007 ± 0.005 0.020 ± 0.007 0.020 0.015 0.001 ± 0.000 T350 0.003 0.002 0.037 0.011 0.041 0.019 0.001 ± 0.000

Example  6: Overheated steam treated garlic pH  And brix

The results of the analysis of the pH and brix of the superheated steamed garlic are shown in Table 7. In the control, the pH value was 6.20, but the pH value tended to increase with increasing superheated steam treatment temperature. Brix also showed a tendency to increase as the superheated steam temperature increased.

The pH and brix of garlic according to superheated steam treatment conditions type pH brix Control 6.20 ± 0.01 18.9 ± 0.1 SHS
process T100 6.38 ± 0.00 19.1 ± 0.0 T150 6.40 + - 0.01 19.2 ± 0.1 T200 6.41 ± 0.01 19.4 ± 0.0 T250 6.45 ± 0.00 19.5 ± 0.1 T300 6.47 ± 0.00 19.7 ± 0.0 T350 6.51 + 0.02 19.8 ± 0.0

Example  7: Antioxidant activity and total phenolic compound content of garlic according to superheated steam treatment time

As a result of the above examples, it was found that the superheated steam treatment at 350 ° C was most suitable for the removal of discomfort and spicy taste of garlic, and the antioxidative activity (FRAP, ABTS radical scavenging activity) and the total phenolic compound The results are shown in Table 8. As a result, the ABTS radical scavenging ability was slightly higher than that of the control value of 1.371 mM of AAE / g at 350 ℃ for 10 seconds, and the ABTS radical scavenging ability was decreased Respectively. In the case of FRAP, the value of control was increased to 3.190 mM / g for 10 seconds at 350 ℃ and 3.190 mM / g for control. The total phenolic compound (TPC) content was increased by 9.302 mg of GAE / g in the steam treated at 350 ℃ for 10 seconds compared with 8.344 mg of GAE / g in the control. Compared to the control group. As a result, unpleasant odors of garlic and The superheated steam treatment conditions for improving the antioxidant activity and the total phenol content while removing the spicy taste were most preferably treated at 350 DEG C for 10 seconds.

Antioxidant activity and total phenolic compound content of garlic according to superheated steam treatment time type ABTS
(mM of AAE &lt; ¹ &gt; ⁾ / g) FRAP
(mM / g) TPC
(mg of GAE ²⁾ / g) Control 1.371 + 0.010 3.117 ± 0.009 8.344 ± 0.021 SHS
process T350 10s ^{3 )} 1.386 + 0.010 3.190 + 0.011 9.302 + 0.025 20s 1.303 ± 0.005 3.006 ± 0.015 8.107 ± 0.011 30s 1.178 + 0.014 2.858 + 0.022 7.659 ± 0.021 40s 1.054 + 0.041 2.777 ± 0.004 6.378 + 0.043

¹⁾ AAE: Ascorbic acid equivalent

²⁾ GAE: Gallic acid equivalent

³⁾ Seconds

Example  8: Cytotoxicity of garlic by superheated steam treatment

Food materials and foodstuffs have physiological performance and health functionalities, and they are toxic to cells in the human body. In particular, garlic may have strong toxicity because of its inherent physiological activity. Therefore, the toxicity analysis according to the superheated steam treatment was carried out for the characteristics of such garlic, and the results are shown in Fig. Cell viability of Hepa1c1c7 and NIH3T3 cells was increased when the superheated steamed garlic (B) was fed at 350 ° C for 10 seconds compared with garlic (A), which was not treated with superheated steam. As a result, it was found that the garlic was greatly improved in cytotoxicity by the superheated steam treatment (Fig. 2).

Claims (7)

(a) slicing raw garlic to a thickness of 4 to 6 mm; And
(b) treating the sliced raw garment of step (a) with 7.4 to 8.2 m ³ / h steam for 5 to 15 seconds at an superheated steam temperature of 320 to 380 ° C. Wherein the thiosulfinate and pyruvate contents are reduced and the antioxidant activity is enhanced. delete delete The method according to claim 1,
(a) slicing raw garlic to a thickness of 5 mm; And
(b) treating the sliced raw garment of step (a) with steam at an overheat steam temperature of 350 DEG C for 7.8 m &lt; ³ &gt; / h for 10 seconds. And pyruvate content is reduced and antioxidative activity is enhanced. Processed garlic produced by the method of claims 1 or 4, wherein the thiosulfinate and pyruvate contents are reduced and the antioxidant activity is enhanced. A processed food containing the processed garlic of claim 5. (a) slicing raw garlic to a thickness of 4 to 6 mm; And
(b) treating the sliced raw garment of step (a) with steam at an overheat steam temperature of 320 to 380 ° C in an amount of 7.4 to 8.2 m ³ / h for 5 to 15 seconds. reducing thiosulfinate and pyruvate content, and enhancing antioxidant activity.

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