KR101769430B1 - Manufacturing method of natural extract with specific smell removed - Google Patents
Manufacturing method of natural extract with specific smell removed Download PDFInfo
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- KR101769430B1 KR101769430B1 KR1020160011762A KR20160011762A KR101769430B1 KR 101769430 B1 KR101769430 B1 KR 101769430B1 KR 1020160011762 A KR1020160011762 A KR 1020160011762A KR 20160011762 A KR20160011762 A KR 20160011762A KR 101769430 B1 KR101769430 B1 KR 101769430B1
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- garlic
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- oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
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- A23Y2220/67—
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
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- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The present invention relates to a method for producing a natural extract, which comprises adding a hardening oil to a natural extract having a specific odor, heating and stirring the mixture, cooling the mixture of the natural extract and the hardened oil to solidify the hardened oil, separating and removing the solidified hardened oil, And an odorless natural extract prepared according to the method.
According to the present invention, for example, in the case of garlic extract, the garlic extract which can not only remove the specific taste and argin taste of garlic but also retain the functional ingredient of garlic can be produced through the above-mentioned production method.
Description
More particularly, the present invention relates to a method for producing a natural extract from which specific odor has been removed and an odorless natural extract prepared according to the above method. More specifically, A method for producing an odorless natural extract comprising a step of cooling a mixture of the hardened oil to solidify the hardened oil, and separating and removing the solidified hardened oil to recover the natural extract which has been specifically removed, and an odorless natural extract prepared according to the method will be.
In the field of health functional foods and cosmetics, natural extracts, which are harmless to the human body and contain many effective ingredients in nature friendly and functional, are frequently used as raw materials. However, garlic, onion, green onion, ginseng, ginseng berries, antler, black goat, herb medicine and the like have been functionally effective, but their use has been limited due to their specificity.
Garlic has been cultivated since the ancient Egyptian period, and it has been known that it was cultivated mainly in the Mediterranean coast in Europe, then spread to India through India and China. The genus Allium is derived from the Latin Olere, which means the original smell, and the botanist Linne began using Allium, the generic name of that time, as the scientific name for garlic.
Garlic is a botanical taxonomic lily plant with algae, chive, onion, leek, and algae, and its scientific name is Allium sativum. Garlic is made up of scaly stem, which contains a protective leaf, a storage leaf, and a sprout leaf. Most of the stem is formed in the body, and its differentiation occurs at the same time as the division of the facial vein, Garlic, which we eat, is a scallop formed in the leaf of the ground of garlic leaf. Generally, there are about 10 scales in a garlic sphere.
Garlic is a representative natural product containing a large amount of organic sulfur compounds. Most of the functional sulfur compounds in garlic are converted from precursors called alliin, which is converted to allicin by alliinase, an enzymatic enzyme in garlic during processing, and this allicin is again converted into garlic flavor component, methyl ally disulfide , methyl ally trisulfide, dially disulfide, and diallyl trisulfide. These sulfur compounds are also known as the causative agent of the garlic-specific arigo hot taste (Agricultural chemistry and Biotechnology, 1997: 40 (5), 451-454).
Fermented garlic extract of lactic acid bacteria is a product made by processing garlic. The taste and flavor of garlic is improved than that of conventional hot water garlic extract, but it still has garlic flavor and specific taste. Therefore, although the fermented garlic extract of lactic acid bacteria is a good constituent as a health functional food, there are limitations as a favorite food due to problems such as argin taste and specific taste of garlic.
There are many patents and papers on the improvement of odorless or preference garlic. However, there are currently no products that can be approached to consumers in reality, and as a method to remove the arine flavor and specific odor of garlic, Most of them are added.
Korean Patent No. 10-0763491 relates to a garlic preparation and a garlic drink reduced in garlic odor and a garlic preparation and a garlic drink in which garlic extract is reduced by adding bamboo salt, Korean Patent No. 10-1059592 describes a method for processing garlic and a product using the same, and describes a method for producing a garlic product improved in garlic smear by mixing garlic with an additive containing an unsaturated fatty acid However, the above prior art documents do not disclose a manufacturing method for removing a specific odor and an arginine taste during the manufacturing process as in the present invention, in which a substance is added to the product itself to improve the taste of a garlic drink or a product . Korean Patent No. 10-0886324 discloses a method for producing odorless garlic by heating and cooling the garlic, and Korean Patent No. 10-1063593 discloses a method for producing odorless garlic, In order to remove the pungent taste or odor inherent to garlic, it has been disclosed that odorless garlic is produced by washing with cold water, hydrothermal treatment, quenching and freezing. However, by using the oil as in the present invention, And the method of removing the specific taste and argin taste of the food.
The present inventors have made intensive efforts to overcome the problems of the prior art. As a result, the present inventors have found that, for example, when curing oil is added to garlic extract and heated and stirred, the mixture of garlic extract and curing oil is cooled to solidify the curing oil, In the case of producing an odorless garlic extract through the step of recovering the garlic extract from which the garlic extract has been removed by removing and separating, it is confirmed that not only the specific odor and argin taste of garlic can be removed from the garlic extract but also the functional ingredient of garlic can be maintained Thereby completing the present invention.
Accordingly, it is a main object of the present invention to provide a process for producing a natural extract from which specific odor has been removed and an odorless natural extract prepared according to the process.
More specifically, it is an object of the present invention to provide a method for producing a fermented garlic extract of Lactobacillus isolated from garlic, which retains cycloalliin, which is a functional ingredient of garlic, while eliminating specific taste and argin taste of garlic in garlic extract have.
Another object of the present invention is to provide an odorless garlic composition using the method for producing the fermented garlic extract of lactic acid bacteria from which the garlic has been removed.
According to one aspect of the present invention, the present invention provides a method for preparing a natural extract having the following characteristics:
a) adding a hardening oil to a natural extract having a specific odor and then heating and stirring; And
b) cooling the mixture of the agitated natural extract and the hardened oil to solidify the hardened oil; And
c) separating and removing the solidified hydrogenated oil to recover the natural extract from which the specific odor has been removed.
In the present invention, the natural extract having a specific odor may be any natural extract having a specific odor, but is preferably selected from the group consisting of garlic, onion, green onion, ginseng, ginseng fruit, antler, black goat, Wherein the extract is a single extract.
In the present invention, the curing oil may be any liquid having a property of being liquid at high temperature but being solid at room temperature. As a result, the hardened oil can be mixed with the natural extract because it is a liquid at a high temperature, but when it is cooled to room temperature, it becomes a solid and it can be easily separated and removed from the upper part of the natural extract. Preferably, the hydrogenated oil according to the present invention may be butter, margarine, rod, shortening, palm oil or glycerin fatty acid ester, and glycerin fatty acid ester is used in the present invention.
According to one aspect of the present invention, the present invention provides a method for producing a garlic extract which has the following characteristics:
1) fermenting the garlic extract with a specific odor with lactic acid bacteria;
2) decomposing the fermented garlic extract into cellulose decomposing enzyme;
3) adding the hardened oil to the decomposed garlic extract, followed by heating and stirring; And
4) cooling the mixture of the agitated garlic extract and the hardened oil to solidify the hardened oil; And
5) Separating and removing the solidified hydrogenated oil to recover the natural extract from which the specific odor has been removed.
Garlic has an arine flavor and specific odor, which can indicate a negative feeling when consumed. Conventionally, a method of adding specific ingredients to improve the taste and specificity of garlic has been used. Nevertheless, it was difficult to improve the taste and flavor of garlic. However, when garlic extract is prepared by adding hardening oil to garlic extract obtained by lactic acid fermentation and enzymatic digestion of garlic as in the present invention, garlic extract is improved, and the content of cycloalliin, which is an effective ingredient, is maintained Thereby completing the present invention.
According to the present invention, it is possible to separate and remove garlic peculiar odor and arine taste by using hardened oil. This is because the oil-soluble volatile aromatic compounds such as diaryl disulfide and diaryl trisulfide are dissolved in the hardened oil melted by heating, and then the hardening oil is removed by solidification and separation removal. Specifically, the garlic extract treated with the hardened oil was examined for sensory evaluation of garlic and arine through sensory evaluation. As a result, it was confirmed that the garlic extract was evaluated as good overall. From these results, it can be seen that the garlic extract preparation process of the present invention is an easy process for removing garlic-specific flavor and arginine taste (see Experimental Example 2).
In the present invention, the garlic extract of step 1) may be extracted by any extraction method known in the art such as high pressure extraction, hot water extraction, organic solvent extraction, and the like. In the examples of the present invention, garlic extract obtained by hot water extraction was used as a material.
Specifically, the garlic extract of the present invention was subjected to hot water extraction for 3 hours while stirring the garlic at 100 to 120 ° C at 50 to 300 rpm. Lactobacillus plantarum BL2 KCCM11019P) was inoculated into the hot-water extract solution and cultured at 37 DEG C for 10 to 100 rpm for 24 to 48 hours. The culture solution was sterilized at 90 to 100 ° C, and 1 to 10% of cellulase was added, preferably 3 to 7%, and enzymatic digestion was performed at 40 to 50 ° C and at a stirring speed of 100 to 200 rpm for 16 to 20 hours. Enzyme digestion solution was inactivated, filtered and concentrated to a solid content of 60%.
According to the present invention, lactic acid bacteria, lactic acid bacteria, and garlic extract obtained by enzymatic degradation of garlic can also reduce garlic-specific odor and arine taste. Specifically, the ratio of diallyl disulfide and diallyl trisulfide, which are major fragrant components of garlic, to the garlic extract treated with only lactic acid bacteria (Example 1) and the lactic acid bacteria and the garlic extract treated with enzyme (Example 2) It was confirmed that the ratio of the diallyl disulfide and diallyl trisulfide of the garlic extract treated with only the lactic acid bacterium (Example 1) and the garlic extract and the enzyme decomposed garlic extract (Example 2) . From these results, it can be seen that the garlic extract preparation process of the present invention is an easy process for removing garlic-specific flavor and argin flavor (see Experimental Example 1).
In the present invention, the lactic acid bacteria of step 1) may be selected from the group consisting of Lactobacillus reuteri KCCM 40717, Lactobacillus casei KCCM 12452, Lactobacillus fermentum KCCM 35469, It may be Leuconostoc mensentericus KCTC 3506, but is preferably characterized by being Lactobacillus plantarum. In the present invention, Lactobacillus plantarum KCCM11019P was used.
In the present invention, the cellulolytic enzyme of step 2) may be cellulase, xylanase, or pectinase, but is preferably a cellulase.
According to another aspect of the present invention, there is provided a garlic extract having a specific odor prepared according to the above-described method.
In the present invention, the garlic extract from which the specific odor has been removed is characterized in that garlic specific odor and argin flavor are removed while maintaining the content of cycloallin, which is a functional ingredient of garlic.
According to the experimental example of the present invention, it was confirmed that the content of the functional ingredient in the garlic extract was maintained, and as a result, it was found that when compared with Comparative Example 1 in which only hydrothermal treatment was performed, Comparative Example 2 in which no hardened oil was treated, , Garlic extract (Example 2), fermentation and enzymatic treatment (Example 2), and fermentation, enzyme and hardened oil treated garlic extract (Example 3) all of which are functional ingredients of garlic And the content was maintained. From these results, it can be seen that the garlic extract prepared according to the method of the present invention improves the specific taste and the arginine taste of garlic while keeping the functional ingredient of garlic intact and can be easily ingested Examples 3 and 4)
According to the present invention, for example, when the garlic extract is prepared by the above-described production method, it is possible to remove the argin flavor and specific odor peculiar to garlic while maintaining the content of cycloallin, which is a functional ingredient of garlic.
FIG. 1 is a graph showing the analysis of diallyl disulfide and diallyl trisulfide, which are aromatic materials, by gas chromatography.
Fig. 2 is a graph showing preference in the sensory test of Comparative Examples 1, 2 and 3 of the present invention.
Fig. 3 is a graph showing the degrees of sensory evaluation in Comparative Examples 1, 2 and 3 of the present invention.
Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.
Comparative Example 1: Garlic extract
Ten kilograms of garlic and 30 kg of constant water purchased from Yeongnam Agricultural Cooperative Corporation were added and the mixture was extracted at a temperature of 100 ~ 110 ℃ and a stirring speed of 100 ~ 200 rpm for 3 hours. The extract was sampled and used to measure directional materials.
Example 1: Garlic extract with fermentation only
Lactobacillus plantarum strain (600g of sterilized Lactobacilli MRS liquid medium, isolated from aged kimchi and inoculated into 10% garlic sterilized solution, was cultured at 37 ℃ for 1 day to obtain a viable strain of 1.0 × 10 8 CFU / mL or more MRS agar medium and incubated for 2 days at 37 ° C. After securing a single colony, the strain was subjected to identification of the strain by the Korean Society of Bacteriology and analyzed by API, which is a method of identifying the bacteria by biochemical pattern. Lactobacillus plantarum 99.9% of the strains were found to have similarity. The strain was deposited with the Korean Society of Gastrointestinal Bacterium as an international patent strain and the strain number was assigned to Lactobacillus plantarum KCCM11019P), cultured at 37 ° C for 24 hours, . The extract of Comparative Example 1 and the culture medium of the seed culture were added to a fermenter and incubated at a temperature of 37 DEG C and a stirring speed of 10 to 100 rpm for 24 hours. The culture medium was sterilized at 90 to 100 ° C for 1 hour and samples were taken to measure the directional materials.
Example 2: Garlic extract with sequential application of fermentation and enzymatic degradation
After the temperature of the sterilized liquid of Example 1 was cooled to 40 to 50 캜, 50 g of a cellulase was added and the enzyme was digested at a temperature of 40 to 50 캜 and a stirring rate of 100 to 200 rpm for 24 hours. The enzyme digestion solution was heated at 90 ° C for 30 minutes to inactivate the enzyme, and samples were taken to analyze the directional substances. After inactivating the enzyme, the filtrate was concentrated to a solid content of 60% and 4.3 kg of fermented garlic extract was prepared.
Example 3 Garlic Extract Improved in Taste and Odor by Fermentation, Enzymatic Decomposition and Treatment with Hardened Oil
The fermented garlic extract concentrated to 20% of the solid content in Example 2 was treated with 7% of hydrogenated oil (glycerol fatty acid ester, aldex 2800) relative to the liquid amount, stirred at 70 ° C for 1 hour, and kept at that temperature for 4 hours. After cooling, the mixture was allowed to cool at room temperature for 12 hours to separate the hardening oil layer and the liquid phase layer to obtain a garlic extract.
Test Example 1: Analysis of directional materials of the extract by gas chromatography
Qualitative analysis of the volatile flavor components contained in the garlic extract prepared in Comparative Example 1 (heat treatment) and Example 1 (fermentation), Example 2 (fermentation and enzyme treatment) and Example 3 (fermentation, enzyme and hardened oil) 7820A GC system / MSD 5977E quadruple mass spectrometer (Agilent Technologies, Middleburg, OH, USA). The GC column used for separation of each component was HP-5MS ((5% -phenyl) -methylpolysiloxane, 30 m × 0.25 μm × 0.25 μm, Agilent Technologies). Helium (99.999%) was used as the carrier gas and the flow rate was maintained at 1 mL / min. The inlet temperature was 240 ° C at 30: 1 split mode. The column temperature was analyzed by increasing the temperature of 50 ℃ (3min) - 5 ℃ / min - 220 ℃ (10min). Suppleco (Bellefonte, PA, USA) products were used for SPME holder and coated fiber for HS-SPME. The fragrance components were analyzed by using 50 / 30㎛ divinylbenzene / carboxen / polydimethylsiloxane (DVB / CAR / PDMS) and removing impurities at 250 ℃.
3 mL of the sample was placed in a 20 mL headspace glass vial, sealed with a septum cap made of PTFE, and then volatile fragrance was saturated in the headspace (HS) at 25 ° C for 30 minutes. Then, the SPME fiber was exposed to the upper part of the sample for 30 minutes, and the volatile fragrance component was adsorbed at 25 ° C for 30 minutes. The adsorbed SPME fiber was immediately inserted into the GC / MS inlet and analyzed by thermal desorption at 240 ° C for 1 minute.
As a result of the analysis, as shown in Fig. 1, it was confirmed that the ratio of diallyl disulfide and diallyl trisulfide, which are major fragrance components of garlic, was calculated as the area% of the peak in the total area.
Experimental Example 2: Sensory evaluation
The sensory test of Comparative Example 1, Example 2 and Example 3 was carried out. Comparative Example 1 is described as Sample No. 223, Sample 2 is described as Sample No. 604, and Sample No. of Example 3 is described as Sample No. 159.
The panel of 50 participants who participated in this experiment was panel collected from Korea Food Information Service. Before the sensory evaluation, the evaluation method was evaluated by 10 persons at the sensory test booth after pre - education.
The preference test method used in the sensory test is 7 points scale method, 1 point dislike, 2 point dislike, 3 point dislike, 4 point normal, 5 point slightly good, 6 point good, 7 point Very good evaluation item . The properties of the product were evaluated by color, garlic, odor, garlic, arine, and overall acceptability.
The degree test was carried out on the evaluation item of 1 point very weak, 2 points weak, 3 points slightly weak, 4 points moderate, 5 points slightly strong, 6 points strong, 7 points very strong, Do.
The concentrate used for the sensory evaluation was subdivided into 20g portions. During the test, the communication between the panels was prohibited and the objective evaluation was made, and the sample was evaluated for a sufficient time.
The sensory test results were analyzed by means of PASWStatistics18 program. The mean and standard deviation were calculated. The significance of each sample was verified by Duncan's multiple range test (p <0.05). The results are shown in Table 1 and FIG. 2-3.
number
Degree
Degree
Values: mean ± standard deviation, n = 50
Significant probability: there is a significant difference when the probability p is less than 0.05.
In this experiment, Duncan's multi-range test was performed using PASWStatistics18 program. (p < 0.05)
As a result, as shown in Table 1 and Fig. 2-3, overall acceptability showed a 95% confidence level (p <0.05).
In the case of the color of the preference degree, the sample of Comparative Example 1 (No. 223) was 4.28, the sample of Example 2 (No. 604) and the sample of Example 3 (No. 159) . However, the sample of Comparative Example 1 (No. 223) was slightly weaker at 3.31 points in the degree of color, and the sample of Example 2 (No. 604) and Example 3 (Sample No. 159) appear. In the case of color, it showed a significant difference from Comparative Example 1 (223), but there was no significant difference in preference.
There was no significant difference between the sample of Comparative Example 1 (No. 223) and the sample of Example 2 (Sample No. 604), and it was found to be significantly different from the sample of Example 3 (Sample No. 159). The sample of Comparative Example 1 (No. 223) and the sample of Example 2 (No. 604) were 4.22 points and 4.97 points, respectively, and that of Example 3 (No. 159) was 3.41 points It appeared to be weak. That is, in the case of garlic flavor, Example 3 (No. 159) showed a significant difference between the two products in terms of degree and preference, and garlic flavor was the least.
In the case of the odor of preference, the sample of Example 3 (159) was 4.28 and the odor of normal was 4.0 (3.22). On the other hand, in the case of the samples of Comparative Example 1 (No. 223) and Sample No. 2 (Sample No. 604), the degree of preference was 3.59 points and 3.09 points, and the difference was 4.19 points and 4.91 points appear. All three products showed significant differences in preference and degree. The sample of Comparative Example 1 (No. 223) and the sample of Sample No. 2 (Sample No. 604) showed a significant difference in degree but there was no significant difference in preference degree.
In the case of garlic and arine flavor, the samples of Comparative Example 1 (No. 223) and Example 2 (Sample No. 604) showed no significant difference in preference degree and degree. All the preferences were below normal (4.0), and the average was about (4.0). The sample of Example 3 (159) showed a significant difference from the sample of Comparative Example 1 and the sample of Example 2 both in taste and degree. The degree of preference was usually (4.0), and the degree was usually below.
In general, the evaluation of the degree of preference using the 7-point scaling method showed that, in the case of the prototype, the positive value of "good" , The result of Example 3 was evaluated as 4.84 points, indicating that the degree of preference was good. It was found that there was a significant difference between Comparative Example 1 (223) and Example 2 (604). Therefore, it can be concluded that the garlic flavor, odor, garlic taste, and argin flavor of Example 3 (159) are improved to the extent that the consumer can feel it.
Test Example 3: Cycloallin analysis of the extract using high performance liquid chromatography
High Performance Liquid Chromatography (UPLC, Waters) was used to determine the content of cycloalliin components contained in the garlic extracts prepared in Comparative Example 1 and Examples 1 and 2.
First, 1 g of each of Comparative Example 1, Example 1 and Example 2 was weighed into a 50 ml mass flask, and then dissolved in methanol. The solution was filtered through a 0.45 mu m filter and used for analysis. 100, 20 ㎍ / ㎖ of the sample solution was prepared by dissolving cycloalliin hydrochloride monohydrate (wako 035-21151, Tokyo, Japan) as a standard solution in methanol at a concentration of 1 mg / Calibration curve was prepared using standard solution. In addition, the analysis conditions are shown in the following Table 2 and the results are shown in Table 3 below.
Or equivalent
As a result, as shown in Table 3, the content of cycloallin in the garlic extract was 2.0 mg / g, and when the lactic acid fermentation was applied only, the content of cycloaliphatic was 2.4 mg / g, 3.1mg / g and there was no difference or slight increase.
Experimental Example 4: Analysis of cycloallin content in garlic extract according to hardening oil content
In the fermented lactic acid fermented garlic extract, 2, 3, 4, 5% of cured oil was treated with the filtrate and the content of cycloalliin was measured. Concentrated liquids obtained by treating 2, 3, 4 and 5% of hardened oil were respectively Examples 4 to 7, and Comparative Example 2 in which hardened oil was not treated. The results are shown in Table 4 below.
As a result, as shown in Table 4, the yield of the concentrate product (solid content: 60% or more) before and after the treatment with the hardening oil remained unchanged, and the content of cycloalliin as the indicator component remained unchanged.
Claims (8)
1) fermenting the garlic extract with a specific odor with lactic acid bacteria;
2) decomposing the fermented garlic extract into cellulose decomposing enzyme;
3) adding the hardened oil to the decomposed garlic extract, followed by heating and stirring; And
4) cooling the mixture of the agitated garlic extract and the hardened oil to solidify the hardened oil; And
5) Separating and removing the solidified hydrogenated oil to recover the natural extract from which the specific odor has been removed.
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