KR101783910B1

KR101783910B1 - Method for manufacturing can having black garics and can having black garics manufactured by the same

Info

Publication number: KR101783910B1
Application number: KR1020150079631A
Authority: KR
Inventors: 김선종
Original assignee: 주식회사 덕성에프앤비
Priority date: 2015-06-05
Filing date: 2015-06-05
Publication date: 2017-10-16
Also published as: KR20160143230A

Abstract

The present invention relates to a process for the production of aged black ginseng canned products and the aged black ginsengs produced thereby.
A method of manufacturing a fermented canned black garlic according to the present invention comprises: a pretreatment step of removing foreign matter from a whole grain; A washing step of removing the outer surface of the cuttlefish and washing the cutter using purified water; A grinding and washing step of grinding the washed raw garbage to a diameter of 5 to 6 mm and then washing; A first ripening step of adding edible salt to the raw garlic washed after the crushing and then storing and aging in a certain container; An immersion and washing step in which the aged garlic is immersed in purified water and then washed to remove salt contained in the garlic; Filling and sealing the aged garlic with the brown sugar and purified water in a container of constant volume and then sealing the inlet of the container; Sterilizing the container containing the aged garlic, the purified water and the brown sugar at a temperature of 97 to 99 캜 for 60 to 80 minutes; A cooling step of cooling the vessel to a temperature range of 33 to 37 캜; And a second aging step in which the vessel is heated in a thermostat maintained at a temperature of 25 to 35 DEG C for 6 to 8 days.
According to the present invention, the raw garlic is aged to produce black garlic, and then sterilized and processed in a canned unit of a certain volume, thereby preventing natural nutrition loss of raw garlic and removing spicy taste and odorous odor unique to raw garlic. It can contribute to health promotion by reducing the rejection by ingestion.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a fermented black garlic, and a method for producing the fermented black garlic,

The present invention relates to a method of producing aged black garlic, and a method of producing aged black garlic by aging the raw garlic, and sterilizing and processing the garlic in a canned unit of a certain volume after producing the black garlic, The present invention relates to a method for manufacturing aged black canned garlic, which can reduce the resistance to ingestion of garlic, thereby contributing to health promotion, and to the aged black canned garlic produced by the method.

Generally, most of the foods that people eat in Korea are almost always containing raw garlic. This kind of raw garbage is a seasoning that removes the fishy smell and adds the taste of food. It contains a lot of polyphenols and flavonoids, and contains various enzymes and water-soluble vitamins such as vitamins B and C. It stimulates energy and prevents cancer Although it is widely known as a health food, there is a problem in that the garlic odor component is absorbed into the epithelium of the mouth when it is consumed with raw garlic, so that it can not easily disappear even if the user brushes with toothpaste.

This kind of nutrient-rich raw garlic has the effect of eliminating harmful bacteria and detoxifying toxins, helping the digestion of proteins, assisting absorption of vitamin B1, anti-thrombosis, anti-cancer effect, cholesterol It is known that there is degeneration and anti-aging, antioxidant effect. However, when raw garlic is consumed, the smell of garlic becomes severe in the mouth, the mouth is strongly stimulated and the person with weak stomach due to stimulation of raw garlic eats garlic on an empty stomach. Stomach cramps, and the like.

Thus, raw garlic tends to consume garlic which is usually baked rather than raw, and even when raw garlic is baked, there is almost no change in the nutrients contained in raw garlic, and the spicy taste of garlic disappears, so that it is better to eat, Also, there are various ways of processing raw garlic for eating because the taste is so sweet and sophisticated.

In recent years, various methods have been developed to produce black garlic by aging raw garlic. When the raw garlic is self-aged at a constant humidity and high temperature for a long period of time, the antioxidant power is remarkably increased compared to fresh garlic, and the sulfur amino acid derivative S-aryl cysteine is produced and it is known that polyphenol content is increased. In addition, the content of reducing sugar increased, unlike raw garlic, the sweetness increased, and the antioxidative capacity of garlic was increased during aging.

As described above, various methods for processing black garlic have been developed by filing patent papers about the efficacy of black garlic. A representative example of these patents is disclosed in Korean Patent Publication No. 10-0530386, Aging the mixture at 90 ° C for 280 to 320 hours with hot air, naturally drying the mixture for 38 to 42 hours, and further aging the mixture at 30 to 50 hours with hot air at 20 to 30 ° C.

As a method for fermenting and aging black garlic by removing the method of aging garlic by simple heating as in the above-mentioned registered patent, Japanese Patent Application Laid-Open No. 10-2008-0103186 discloses a method of immersing raw garlic in a fructose, oligosaccharide or the like It has been known that fermentation in a fermentation fermentor is first aged at 60-100 ° C. for 400-480 hours and then fermented at 60-100 ° C. for 240-280 hours. However, in the above methods, Aged black garlic contains nutrients that are rich in aged gums. However, there is a problem that they feel rejection when consumed due to carbonation and taste.

In addition, the black garlic having high health functional properties has a disadvantage that it is not suitable for children or young people because of the unique smell and recognition of garlic. Therefore, it is possible to develop a variety of products suitable for children or young people The demand for it is also increasing.

Domestic Registration No. 10-1414807 (registered on June 26, 2014) Domestic registered patent No. 10-1300048 (registered on August 20, 2013) Domestic registered patent No. 10-0950002 (registered on March 22, 2010)

The present invention is to sterilize and process black garlic by aging raw garlic, and then sterilize and process it in a canned unit of a certain volume, thereby preventing natural nutrition loss of raw garlic and removing the pungent taste and odor of fresh garlic. And to provide a canned black garlic which can contribute to health promotion.

The present invention also provides a canned black garlic which is rich in polyphenols, flavonoids and the like as well as being free from carbon and black spots and tastes by aging the raw garlic with indirect heat and aging with black garlic.

The present invention also provides a method of manufacturing a canned black garlic which can produce black garlic in a short period of time by dissolving the prolonged aging period and the troubles of water supply and maintenance, and can produce a black garlic having a hygienic and uniform quality have.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

A method of manufacturing a fermented canned black garlic according to the present invention comprises: a pretreatment step of removing foreign matter from a whole grain; A washing step of removing the outer surface of the cuttlefish and washing the cutter using purified water; A grinding and washing step of grinding the washed raw garbage to a diameter of 5 to 6 mm and then washing; A first ripening step of adding edible salt to the raw garlic washed after the crushing and then storing and aging in a certain container; An immersion and washing step in which the aged garlic is immersed in purified water and then washed to remove salt contained in the garlic; Filling and sealing the aged garlic with the brown sugar and purified water in a container of constant volume and then sealing the inlet of the container; Sterilizing the container containing the aged garlic, the purified water and the brown sugar at a temperature of 97 to 99 캜 for 60 to 80 minutes; A cooling step of cooling the vessel to a temperature range of 33 to 37 캜; And a second aging step in which the vessel is heated in a thermostat maintained at a temperature of 25 to 35 DEG C for 6 to 8 days.

The first aging step is carried out at a temperature ranging from 30 to 40 DEG C for 11 to 13 hours, and the salt may be used in an amount of 2 to 5 parts by weight based on 100 parts by weight of ground garlic.

In the filling and sealing step, the aged garlic and the purified water are mixed and used in a weight ratio of 40:60 to 60:40. The brown sugar has a sugar content of 65 Brix, and 5 To 10 parts by weight may be used.

The pre-treatment aging step may further include a ripening chamber having a quartz stone on the lower surface thereof, and the aging chamber is fumed with fumigation heat generated by heating oak or mugwort .

The pre-aging step includes a first pre-treatment aging step and a second pre-treatment aging step, wherein the aging step is aged by using fumigation heat generated by heating oak wood in the aging room, Wherein the temperature of the inside of the aging chamber is maintained in a range of 50 to 60 ° C and a relative humidity of 80 to 90% is maintained for 5 to 10 hours. The aging step of the secondary pretreatment is performed by heating the mugwort The temperature of the inside of the aging chamber is maintained in the range of 30 to 50 DEG C for 3 to 5 hours so that the relative humidity of 70 to 80% is maintained and the mugwort is heated by heating the mugwort Lt; / RTI >

In addition, the present invention includes a fermented black garlic can prepared by any one of the above methods.

The details of other embodiments are included in the detailed description and drawings.

According to the present invention, the canned black garlic according to the present invention can sterilize and process black garlic by aging raw garlic, and then sterilize and process it in a canned unit of a certain capacity, thereby preventing the nutrition loss of raw garlic, and removing the pungent taste and odor of fresh garlic. It can contribute to health promotion.

In addition, the canned black garlic according to the present invention is able to improve palatability by abundant contents of polyphenol and flavonoid, etc., by removing the carbon black-specific odor and taste, by indirectly heating the raw garlic with heat and aging.

In addition, the method of manufacturing canned black garlic according to the present invention can produce black garlic conveniently in a short period of time by eliminating the prolonged aging period and the troubles of water supply and maintenance, and can produce black garlic of hygienic and uniform quality.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing a fermented canned black garlic according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing a fermented canned black garlic according to the present invention will be described in detail with reference to the accompanying drawings.

Referring to FIG. 1, the aged black garlic can according to the present invention can be manufactured by aging raw garlic to produce black garlic, and then sterilizing and processing the canned unit in a predetermined volume.

The method of manufacturing aged black ginseng can according to the present invention comprises a pre-treatment step S100, a cleaning step S200, a milling and washing step S300, a first aging step S400, a dipping and washing step S500, (S600), a sterilization step (S700), a cooling step (S800), and a second aging step (S900).

1. Pre-processing step (S100)

The preprocessing step (S100) is a step of removing foreign matter of raw garlic to be used in the present invention, and the raw garlic is a domestic product or domestic product garlic which is a locally produced product. In the present invention, foreign matter such as garlic clay, And freshly prepared fresh-cut garlic is used.

In the present invention, aged black canned garlic can be prepared by using the raw green meat that has been pretreated, and may further include a pretreatment aging step before the pretreatment step.

The pre-aging step is carried out in a maturing chamber heated to a constant temperature using a untreated gum, and may be carried out to facilitate aging of fresh gum in a subsequent process.

The pre-aging step is a step of aging the untreated germs in the aging room maintained at a constant humidity and temperature.

In the present invention, the pre-aging step may be carried out by using an aging chamber provided with a quartz stone on the lower surface of the inside and fumigating the oak or mugwort using fumigation heat generated in the aging chamber. Therefore, by using the far-infrared rays emitted from the elvan and the fumigated heat and smoke generated by heating the wormwood and the oak in the pre-ripening step, it is possible to easily remove the germs in the germinated meat, So that it can be processed.

In the present invention, the pretreatment aging step includes a first pre-treatment aging step and a second pre-treatment aging step for effectively fuming the trough villages.

The first pre-aging step is a step of aging the aging room using fumigation heat generated by heating oak, wherein the oak is heated to a temperature within the aging room of 50 to 60 ° C, 80 to 90% And may be carried out for 5 to 10 hours so as to maintain the humidity.

Also, in the secondary pre-treatment aging step, the mature wort is heated to a temperature of 30 to 50 ° C. by heating the mugwort by heating the mature wort using fumigation heat generated by heating mugwort and smoke of mugwort, And may be carried out for 3 to 5 hours to maintain a relative humidity of 70 to 80%.

In the present invention, when the temperature and humidity of the aging room are lower than the above-mentioned range, sufficient aging may not be achieved due to low temperature and relative humidity. If the temperature and humidity are higher than the above range, The garlic may be severely deformed or the amount of the effective ingredient may be reduced.

2. Cleaning step S200

The washing step (S200) is a step of removing the outer shell of the whole garlic which has been subjected to the pre-treatment step (S100) or the pre-ripening step and then washing it with purified water.

The cleaning step (S200) may remove fine foreign substances adhering to the pre-treatment step (S100) or pre-aging step, and fine particles generated when the oak or wormwood is heated.

3. Grinding and washing step (S300)

The grinding and washing step (S300) is a step of grinding raw garnet washed in the washing step (S200) and washing the raw garlic with purified water in a predetermined size unit. In the present invention, in order to aged raw garment within a short time The raw garlic may be ground to a diameter of 5 to 6 mm.

In the grinding and washing step (S300), raw garlic is pulverized using a pulverizer, and fine particles or debris that may be generated in the grinding process are removed. In order to obtain raw garments having a uniform particle size, . &Lt; / RTI >

4. First aging step (S400)

In the first aging step (S400), raw garlic washed and then crushed is neutralized in order to enhance the overall preference of the raw garlic because of its strong texture and strong sugar content and high sugar content. This step is performed to remove pungent taste and malodorous peculiar to raw garlic .

The first aging step (S400) may be carried out using ground garlic and salt at a temperature ranging from 30 to 40 DEG C for from 11 to 13 hours, wherein the salt comprises from 2 to 5 parts by weight, based on 100 parts by weight of the ground garlic Weight parts can be used.

That is, the first aging step (S400) may be carried out by storing ground garlic in a certain container, adding edible salt to the villages, and storing the garlic in a temperature range of 30 to 40 DEG C for 11 to 13 hours. According to the present invention, the pungent taste unique to raw garlic can be neutralized by the above process, and the aged time can be shortened by using the ground garlic.

5. Immersion and cleaning step (S500)

The immersion and washing step (S500) is a step of immersing freshly aged fresh water in the purified water and then washing the freshly-ground water to remove the salt contained in the fresh water.

In the immersion and washing step (S500) of the present invention, the ground raw garlic may be aged by using the salt, and may be performed to remove only the pungent and odorous odors peculiar to the raw garlic and remove the salt remaining in the raw garlic.

In the immersion and washing step (S500), the ground raw garlic may be immersed in purified water for 50 to 70 minutes. If the ground raw garlic is immersed in less than 50 minutes, the remaining salt in the raw garlic can not be sufficiently removed, If it is immersed for more than 70 minutes, the texture of raw garlic may be severely deformed, the effective ingredient may be decreased, and the texture may be lowered.

6. Filling and sealing step (S600)

In the filling and sealing step (S600), the garlic is pulverized and stored in a container having a predetermined volume together with brown sugar and purified water, and then sealing the inlet of the container. The container is used as a canister or a pouch .

In the present invention, the filling and sealing step (S600) may be carried out by mixing pulverized and aged garlic with purified water, and then adding brown sugar to the mixture. The aged garlic and purified water are mixed at a ratio of 40:60 to 60:40 By weight. When the aged garlic and the purified water are out of the upper and lower limits, it is impossible to sufficiently sterilize and aged in a subsequent process. In the filling and sealing step (S600), the aged garlic and the purified water are separated from each other by 40 : 60 to 60:40 by weight.

In addition, the brown sugar can be a brown sugar having a sugar content of 65 Brix. The brown sugar is a black sugar by heat during the process of producing sugar, and after the white sugar is produced in the sugar production process, It is a sugar which is heated up by the refining process and becomes black. The brown sugar has a characteristic flavor as compared with white sugar, and the flavor of the raw sugar is revived due to the heat applied in the manufacturing process. When producing the black garlic according to the present invention, strong sweetness, richness, and flavor per raw material can be added to black garlic .

In the filling and sealing step (S600), the brown sugar may be used in an amount of 5 to 10 parts by weight based on 100 parts by weight of the aged garlic and purified water. When the brown sugar is less than 5 parts by weight, the flavor and sweetness of the black garlic become insufficient, If it exceeds 10 parts by weight, it may become excessive.

7. Sterilization step (S700)

The sterilization step S700 is a step of sterilizing a container containing aged garlic, purified water and brown sugar at a predetermined time and temperature to remove bacteria or foreign substances that may be present in the container.

The sterilization step (S700) may be performed using a sterilizing bath, and the sterilization bath may sterilize the container containing the aged garlic, the purified water and the brown sugar at a temperature of 97 to 99 DEG C for 60 to 80 minutes.

8. Cooling step (S800)

The cooling step (S800) is a step of cooling the container containing the aged garlic, the purified water and the brown sugar to a constant temperature for aging.

In the present invention, the cooling step (S800) is performed so that the second aging step (S900) to be performed in a subsequent step proceeds smoothly, and the temperature range of 33 to 37 DEG C is set so as to prevent the garlic from being denatured by a sudden change in temperature It can be cooled as much as possible.

9. Second aging step (S900)

In the second aging step (S900), the cooled container containing aged garlic, purified water, and brown sugar is heated in a thermostat and aged.

The second aging step (S900) may be carried out by heating in a thermostat maintained at a temperature of 25 to 35 DEG C for 6 to 8 days. The present invention is characterized in that, by performing the second aging step (S900), garlic specific irritating and unpleasant Not only can the smell be completely removed, but also the viscosity can be increased and the mouthfeel can be maintained.

In the second aging step (S900), the taste and aroma of the garlic contained in the container can be improved and the color of the ground green garnish can be further changed to black.

In the second aging step (S900), the present invention is a technique for producing black garlic by aging and fermenting ground green beans in a short period of time. Since the volatile sulfur compounds are reduced by aging, the garlic smell Discomfort and the like, but also has a high water-solubility and a rapid absorption rate in the body as compared with fresh-cuts.

In addition, when raw garlic is made from black garlic, the content of allyl cysteine, S-allymercaptocysteine, saponin, melanoid (browning substance) and the like are increased to decrease antioxidant and anti-aging cholesterol, .

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. The following examples are illustrative of the present invention and the present invention is not limited to the following examples.

&Lt; Example 1 >

First, raw garlic was prepared by removing foreign substances such as garlic clay, fine roots, garlic boll, skin, etc., and then the raw garlic was ground to a diameter of 5 mm.

Next, 3 parts by weight of edible salt was mixed with fresh ginger on the basis of 100 parts by weight of the ground raw garlic and aged at a temperature of 35 캜 for 12 hours.

Next, the aged fresh-cut garlic was immersed in purified water for 60 minutes to wash, and the aged fresh-cut garlic was mixed with purified water and brown sugar. Then, the mixture was poured into the can for canning, and the entrance of the can was sealed. At this time, the raw garlic and purified water were mixed at a weight ratio of 50:50, and 7 parts by weight of brown sugar having a sugar content of 65 Brix was used as the brown sugar based on 100 parts by weight of raw garlic and purified water.

The sealed can was then sterilized by heating in a sterilization bath maintained at a temperature of 98 캜 for 70 minutes and then cooled until the can central temperature reached 35 캜.

Next, the cooled can was put in a thermostat maintained at a temperature of 30 DEG C, aged by heating for 7 days, and aged for 7 days to complete aged black garlic according to the present invention.

&Lt; Example 2 >

In the same manner as in Example 1, the aged black canned garlic according to the present invention was completed. However, the pretreatment was further carried out before preparing fresh garlic.

Namely, after the untreated radish was placed in an aging room equipped with elvan, the oak was firstly aged for 7 hours at a temperature of 55 ° C and a relative humidity of 85% using fumigation heat generated by heating the oak. Using the fumigating heat generated by heating and the smoke of mugwort, the aged black garlic according to the present invention was completed by secondary aging at a temperature of 40 ° C and a relative humidity of 75% for 4 hours.

The black garlic manufactured by the conventional method was purchased from the market, and the black garlic according to the prior art was completed.

As for the black garlic according to the prior art, the ground garlic was not used as in Examples 1 and 2, and the black flesh was not fumigated using oak and wormwood as in Example 2.

The taste, flavor and appearance of the black garlic produced through Examples 1 and 2 according to the present invention and Comparative Examples according to the above-described conventional methods were evaluated, and the results are shown in Table 2 below . The sensory test was conducted on 50 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division flavor incense Exterior Comprehensive preference Example 1 8.6 8.5 8.4 8.5 Example 2 8.7 8.6 8.5 8.6 Comparative Example 5.1 5.0 4.9 5.0

As shown in Table 2, the taste, flavor, appearance, and overall preference of the conventional black garlic prepared through Examples 1 and 2 and Comparative Example prepared through Comparative Examples were compared. As a result, Examples 1 and 2 The aged black garlic produced through this method was found to be superior in overall taste, flavor, appearance and overall preference to black garlic produced by the conventional method.

This is because the aged black garlic produced according to the embodiment of the present invention is pulverized and aged, mixed with brown sugar having a certain sugar content and sealed and aged to improve the taste and flavor of black garlic, and fumigation with oak and wormwood, The taste and flavor of the black garlic was doubled and the overall taste, aroma, appearance and overall preference were improved compared to the conventional black garlic.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims

A pretreatment step of removing contaminants from the whole garlic;
A washing step of removing the outer surface of the cuttlefish and washing the cutter using purified water;
A grinding and washing step of grinding the washed raw garbage to a diameter of 5 to 6 mm and then washing;
A first ripening step of adding edible salt to the raw garlic washed after the crushing and then storing and aging in a certain container;
An immersion and washing step in which the aged garlic is immersed in purified water and then washed to remove salt contained in the garlic;
Filling and sealing the salt-removed aged garlic together with brown sugar and purified water in a container of constant volume and then sealing the inlet of the container;
Sterilizing the vessel containing the salt-removed aged garlic, the purified water and the brown sugar at a temperature of 97 to 99 캜 for 60 to 80 minutes;
A cooling step of cooling the vessel to a temperature range of 33 to 37 캜; And
And a second aging step in which the vessel is heated in a thermostat maintained at a temperature of 25 to 35 DEG C for 6 to 8 days,
The pre-treatment aging step may further include a ripening chamber having a quartz stone on the lower surface thereof, and the aging chamber is fumed with fumigation heat generated by heating oak or mugwort Wherein the pre-aging step includes a first pre-treatment aging step and a second pre-treatment aging step, wherein the aging step is a step of aging the aging room using fumigation heat generated by heating oak, The oak is heated for 5 to 10 hours so that the inside temperature of the aging chamber is maintained in the range of 50 to 60 ° C and the relative humidity of 80 to 90% is maintained. In the second pre-treatment aging step, And fumigating the mugwort using the smoke of mugwort, A temperature in the range of 30 to 50 ℃, to ensure maintaining the relative humidity of 70 to 80% is conducted for 3 to 5 hours,
Wherein the first aging step is carried out by adding edible salt to the ground garlic and storing at a temperature range of 30 to 40 DEG C for 11 to 13 hours and the edible salt is added in an amount of 2 to 5 wt% Further,
The immersion and washing step is carried out by immersing the ground raw garlic in purified water for 50 to 70 minutes,
The filling and sealing step may be performed by mixing salt-removed aged garlic and purified water at a weight ratio of 40:60 to 60:40, and the brown sugar has a sugar content of 65 Brrix, 5 to 10 parts by weight of garlic and 100 parts by weight of purified water are used.

delete

A fermented black canned garlic which is produced by the production method of claim 1.