KR101785348B1 - Manufacturing method of mixture extract of black garlic and black lepidium - Google Patents

Abstract

The present invention relates to a method for producing a mixed extract of black garlic and black horse, and more particularly, to a method for producing a mixture of black garlic and black horse, which comprises dissolving and extracting various active ingredients contained in the aged black garlic and black horse, The present invention relates to a method for producing a mixed extract of a black horse and a black horse.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a mixture of black garlic and black mica,

More particularly, the present invention relates to a method for producing a mixture of black garlic and black mica, which comprises dissolving and extracting active ingredients contained in black mushroom and black mushroom, The present invention relates to a method for producing an extract of black horse co.

As you know, garlic is cultivated in ancient Egypt, China, India and other regions before, and it is a food material that is important to human for a long time.

Such garlic is widely added to meat processing and many processed foods, and is widely used as a medicament for diuretic, pneumonia, purulent diseases, antimicrobial action, detoxifying action against heavy metal poisoning, anticancer action, prevention or treatment of arteriosclerosis.

On the other hand, the garlic contains about 1% volatile essential oil, and 60% of the volatile essential oil contains diallyl disulfide, allyl methyl sulfide, diallyl trisulfide, Allicin and various other sulfur compounds. Here, alicin is a substance that produces a strong irritating odor.

The above-mentioned allysine maintains its odorless state when it is present in the garlic shell, and when the cells of garlic are destroyed, it reacts with the allinase enzyme contained therein, and thereby becomes alicin having a unique smell and strong spicy taste. The directional substance is diverged.

However, since the garlic is vulnerable to heat or temperature changes due to its nature, when garlic is slightly scratched during transportation or storage, it immediately causes browning, which has been a problematic factor for significantly lowering the merchantability. Several methods have been proposed for processing garlic in various ways.

On the other hand, maca (Lepidium meyenii Walp) is a cruciferous plant originating in the highlands above 4,000 meters above sea level in the Andes Mountains of Peru, South America, and is also called Peruvian Ginseng in Peru.

The maca is a plant that grows in the harsh climate of the highlands and is a valuable food with high nutritional value. It is cultivated in the Andean Highlands almost 2000 years ago. The maca is rich in proteins, unsaturated fatty acids and minerals. 55-60% protein, 9-12% protein, 1-2% lipid, 8-9% fiber, and a large amount of essential amino acids, iron and calcium.

In addition to the above ingredients, maca also contains significant amounts of essential fatty acids such as linolenic acid, palmitic acid and oleic acid, and plant sterols and minerals (J. Biochemical Systematic and Ecology, 2002, 30 , 1087-1025).

In addition, there are intrinsic unsaturated fatty acids that are not found in other plants such as macaene and macamide (J. Chemical and Pharmaceutical, 2002, 50 (7), 988-991 ), These components have been reported to have physiological activity (J. Urology, 2000, 55 (4), 598-602).

The glucosinolate content of maca is 100 times that of other cruciferous crops (J. Economic Botany, 2001, 55 (2), 255-262), which regulate the immune system and have anti-cancer activity.

In addition, the plant sterols and secondary metabolites of maca are useful for eliminating male and female infertility by stimulating and regulating endocrine systems such as fertility of the oocyte and female, male adrenal glands, thyroid gland and testis (Asian Journal of Andrology, 2001, 301-304; Andrologia, 2002, 34, 367-372).

As described above, many of the efficacy of maca has been highlighted, and a number of functional foods containing maca components such as dry powder, tea bag, ring, or extracted extract have emerged.

U.S. Patent Nos. 6,267,955 and 6,428,824 disclose a composition containing such a maca component as described above, which is effective in revitalizing and nourishing tonic, exhibiting an anti-cancer action and a sexual function-improving action.

Korean Patent Laid-Open Publication No. 2003-13362 discloses a powdered oral administration-use maca and horn-containing composition capable of enhancing male testosterone levels, Korean Patent Laid-Open Publication No. 2006-128964 discloses a composition comprising maca And Korean Patent No. 10-1017315 and Patent Publication No. 2007-3979 disclose an alcoholic beverage containing maca extract.

However, all of the above-mentioned foods are commercialized by drying or extracting maca as they are. In this method, the loss of physiologically active ingredients in maca is large and the absorption rate of the human body is decreased, There are disadvantages.

It is an object of the present invention, which is devised to overcome the above-mentioned problems, to provide a method for producing a mixed extract obtained by extracting and mixing active ingredients useful in the human body in black and white garlic aged with fresh and raw maize, Were mixed with black garlic and black horse carrion to prepare an extract containing the active ingredients contained in the black garlic and the black horse carcass by extracting the active ingredients from the aged black garlic and black horse carcass And to provide a method for producing an extract.

The above object is achieved by the following constitutions provided in the present invention.

The method for producing an extract of black garlic and black horse mix according to the present invention comprises:

10 kg of raw green meat and 10 kg of cut green maca were washed in purified water to remove foreign matter remaining on the surface and then fresh green and raw maca were washed and dried in a nonwoven fabric, Drying and washing;

20 liters of purified water was put into a hot water tank of a hot water tank equipped with a sealing lid having a pressure valve. The raw garlic and the cut raw maccar which had been washed and dried were placed in a tray formed on the upper side of the hot water bath, A high-temperature steaming process for steaming raw garlic and raw carrots through a large amount of high-temperature steam generated in a hot-water bath having a temperature of 7 to 8 atm for 20 to 30 minutes at a temperature of 100 to 100 ° C;

The inner temperature of the hot water tank is lowered to a temperature of 70 ° C to 80 ° C in a state where the hot water tank of the hot water tank having been subjected to the high temperature hot water steaming step is kept closed through the sealing lid and is aged under reduced pressure for 30 to 36 hours, A primary decompression aging extraction process for extracting the active ingredients contained in black garlic and black margarma which have been aged with raw and raw maca through saturated steam in the tank, with purified water;

The inner temperature of the hot water tank shielded from the outside by the sealing lid is lowered to a temperature of 30 ° C to 50 ° C for 5 to 8 hours to allow the pressure water to be aged under reduced pressure to extract the active ingredients contained in the black garlic and the black horse car, Decompression aging extraction process; And

80 liters of purified water is additionally supplied to the hot water tank in which the extract is remained and then the hot water bath is heated at a temperature of 70 to 80 DEG C for 5 to 6 hours to obtain a black garlic black rice extract having 13 to 15 Bricks And a dying process.

Preferably, the ethanol for dissolving the liposoluble active ingredients is supplied through evaporation in the hot-water tank where the primary decompression is aged, so that the liposoluble active ingredients contained in the black garlic and the black horse are dissolved and extracted in the primary decompression aging process, To be incorporated into the placed extract.

More preferably, 0.2 kg to 0.5 kg of any one or more of the dried powder of maize, jujube powder, ginger powder, or sulfur powder is added to the extracting stock solution to be dumped together with the additive.

As described above, in the present invention, the raw meat and the raw maca are successively subjected to a steaming step by heating at a high temperature and a pressure aging step in order to prepare raw garlic and maca from aged black garlic and black garlic in a short time, The liposoluble and water soluble active ingredients are dissolved and extracted in a black horse car to produce a mixed extract obtained by dissolving the active ingredients extracted from black garlic and black horse.

As in the present invention, when extracting active ingredients while preparing black garlic and black garlic by conducting a steaming process and a press aging process, it is possible to produce black garlic and black garlic by a hot wind method, which is conventionally used for general purpose, The manufacturing time is greatly shortened.

Particularly, the problem that the active ingredients are volatilized and lost is solved, and as a result, a mixed extract obtained by dissolving the active ingredients dissolved in the black garlic and the black horse can be obtained.

In the present invention, in the first vacuum distillation extraction step, the evaporated ethanol is fed to extract the fat-soluble active ingredients contained in the black garlic and the black horse carcass by ethanol vapor, and in the second vacuum distillation extraction process, Soluble extractable components contained in the black garlic and the black horse car are extracted so that the oil soluble and water soluble active ingredients contained in the black garlic and the black horse car can be stably dissolved and extracted.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the progress of a whole process of a method for producing a mixed extract of black and white garments proposed in the present invention,
FIGS. 2 to 7 are schematic views showing a procedure of each process according to a method for producing a mixed extract of black and white garlic, which is a preferred embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for producing a mixed extract of black garlic and black bean curd according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart showing the progress of an overall process of a method for producing a mixed extract of black and white garments proposed as a preferred embodiment of the present invention, and FIGS. 2 to 7 are proposed as preferred embodiments of the present invention Hereinafter, a method of producing a mixed extract of black and black beet according to the present invention will be described in detail with reference to the accompanying drawings. do.

[Cleaning and drying process]

In this step, as shown in FIGS. 1 and 2, 10 kg of freshly cut green (G) and 10 kg of cut maca (M) were respectively washed in purified water to remove foreign matters remaining on the surface, And the raw maca (M) are dried on the dried nonwoven fabric (P), and naturally dried for 30 minutes to 60 minutes at room temperature to completely remove the water remaining on the surface.

[High-temperature steaming process]

In this step, as shown in Figs. 1 and 3, 20 liters of purified water is introduced into the hot water tank 11 of the hot water heater 10 provided with the sealing lid 13 having the pressure valve 13a, (G) and a cut macaque (M), which have been washed and dried, are placed in a tray (12) disposed at an upper portion of the tray (12).

Thereafter, the hot water tank 11 is heated at a temperature of 100 ° C. for about 20 to 30 minutes through a heater provided in the hot water tank 10 to form a pressure of 7 to 8 atmospheres in the hot water tank 11, So that a large amount of high-temperature steam evaporated in the purified water is generated.

Therefore, the raw garlic and the raw maca placed in the pot 12 form a high pressure so that the steam of high temperature and high pressure generated in the sealed hot water tank 11 penetrates deeply into the tissue, so that the rapid high temperature steam is obtained in a short time.

[First vacuum distillation extraction process]

In this step, as shown in FIGS. 1 and 4, the hot water tank 11 of the hot water tank 10 after the high-temperature steaming process is maintained in a closed state through the closing lid 13, The surface of which is subjected to primary decompression aging for 30 to 36 hours while the inside of the bath is first lowered to a temperature of 70 to 80 캜 by continuously spraying purified water of 10 캜 to 20 캜 on the surface thereof.

When the cooling water is injected through the cooling water injection nozzle 15 into the sealing lid 13 which seals the upper part of the hot water tank 11 as in the present invention, the steam evaporated on the upper part of the hot water tank 11 quickly cools and cools The purified water formed in the lower part is slowly cooled.

The inner pressure of the cooled hot water tank (11) is reduced by the lowering of the temperature, and the effective ingredients remaining in the steamed garlic and the steamed maker after the high temperature maturation by the reduced pressure are discharged to the outside, ≪ / RTI >

In this embodiment, the ethanol which dissolves the fat-soluble active ingredients is evaporated through the evaporation in the hot water tank 11 where the first vacuum degassing is carried out, and in the first vacuum degassing process, polyphenol, linolenic acid soluble lipids such as linolenic acid, palmitic acid and oleic acid are dissolved and extracted so as to be incorporated into the extract placed in the lower part.

The ethanol supply pipe 14 communicating with the hot water tank 11 and the ethanol storage tank 14c is disposed in the hot water tank 10 and the ethanol supply pipe 14c is provided with the pressure valve 14a, And the valve 14b.

At the end of the ethanol supply pipe 14, there is provided a floating evaporation port 14a-a which is floated due to the difference in specific gravity between purified water and the evaporation holes, and a folding reamer section 14a-b So that the ethanol is allowed to evaporate in the floating evaporator 14a-a floating on the top of the purified water without mixing with the purified water.

Therefore, the operator opens the shielding valve 14b during the first decompression aging and the ethanol stored in the ethanol storage tank 14c by the pressure difference between the ethanol storage tank and the hot water tank 11 in which the reduced pressure is formed by the decompression is stored in the hot water tank 11 ) To evaporate.

If necessary, it is also possible to add a fixed amount supply pump (not shown) for forcibly injecting ethanol into the hot water tank 11 to supply a fixed amount of ethanol.

2 liters to 5 liters of ethanol are additionally supplied into the hot water tank 11 through the ethanol feed pipe 14 communicating with the hot water tank 11 and the water is aged by the ethanol vapor evaporated in the first vacuum stage Fat soluble components such as polyphenols, linolenic acid, palmitic acid and oleic acid, which are mixed in black garlic and black bean, are dissolved and incorporated into the extract placed in the lower part.

The extract of the fat-soluble active ingredient removes the odor remaining in the extract by the ethanol that is naturally introduced into the hot water tank. The ethanol mixed in the extract is mixed with the extract to increase to the ignition temperature Not supported.

[Second vacuum decompression extraction process]

After completion of the dissolution and extraction of the fat-soluble active ingredient through the first vacuum stage, the operator shields the ethanol feed pipe 14 through the shielding valve 14b formed in the ethanol feed pipe 14, as shown in FIGS. 1 and 5, It blocks the inhalation of ethanol.

In this state, the temperature of the hot water bath (11) shielded from the outside by the sealing lid (13) is lowered to a temperature of 30 DEG C to 50 DEG C, and the second decompression aging is performed for a long time for about 5 hours to 8 hours Conduct.

At this time, by forming the vacuum depressurized state in accordance with the falling temperature inside the hot water tank (11), the garlic and the black horse car immobilized on the vat (12) are made into black and black horses by the complete aging process, The liposoluble active ingredients and water soluble active ingredients extracted from the black horse carrageenan are extracted under reduced pressure by steam and mixed with purified water located in the lower part to form an extract.

When the vacuum degassing state of the hot water tank is formed by lowering the temperature of the hot water tank which is shielded from the outside by the sealed lid through the first vacuum degassing step and the second vacuum degassing step as in the present embodiment, As a result, liposoluble active ingredients such as polyphenol, which is a sulfating substance contained in black garlic and black clover, and water soluble active ingredients such as organic sulfur compounds are extracted by a large amount of moisture forming a saturated state in a short time, And rapidly dissolved to form an extract.

As in the case of the present invention, when the hot-air-type steam and vacuum-degassing processes which are conventionally used for general purposes are sequentially carried out and the aging process is performed at high speed, the production time is shortened and the productivity is improved.

Particularly, the efficacious substances contained in a large amount in black garlic and black liquor are rapidly discharged and lost, and purified water dissolves various effective ingredients dissolved in black garlic and black garlic to form a highly concentrated extract.

[Dime process]

In this step, the effective ingredient is removed from the extracted black garlic and black horse, and then 80 liters of purified water is additionally supplied to the hot water tank in which the stock solution for extraction is left, as shown in FIGS. 1 and 6, Deg.] C to 80 < [deg.] ≫ C for 5 to 6 hours to obtain a mixture of black garlic blackmachine having 13 to 15 Bricks.

At this time, 0.2 kg to 0.5 kg of at least one powdery additive (P ') of at least one of dried powdery mash, dried powder, jujube powder, ginger powder or sulfur powder is administered, The powdered additive such as hemp powder, jujube powder, ginger powder, 칡 powder, or turmeric powder is used to remove the distinctive odor from black garlic or black horse.

 In the present invention, for example, 0.1 kg of hemp powder, 0.1 kg of jujube powder, 0.1 kg of ginger powder, 0.1 g of powdery mildew, and 0.1 kg of powder of caustic sulphate are mixed, respectively, so as to be incorporated into the drenching liquid.

In this embodiment, perilla oil is periodically sprayed on the surface of the extracted extract, which is settled in the process of dipping the extract solution, through the spray 16 to remove the bubbles generated during the dipping process of the extracted extract to prevent the overflow of the extracted extract do.

In addition, the solidification of the foam and the carbonization of the solidified foam inhibit the formation of foreign substances and the generation of harmful substances, and particularly the elimination of the malodorous taste generated in the black garlic or the black horse car, .

[Rapid cooling sedimentation and sediment separation process]

As shown in FIGS. 1 and 7, the above-mentioned mixed extract is put into a cooling tank 20 having a refrigerant circulation pipe 21 at its bottom and spontaneously precipitated for 10 hours to 12 hours, After precipitating the precipitate, the compressed cooling gas (22) is circulated in the refrigerant circulation pipe (21) disposed at the bottom of the cooling bath (20) to freeze precipitates precipitated in the lower part.

Thereafter, the extracted extract formed by layering on the frozen precipitate is drained, and the extracted extract from which the precipitates are removed is collected in the sterilizing tank.

At this time, since the precipitates are frozen by the quenching process and the flow is inhibited, they are not mixed with the extracted extracts collected in the sterilization tank, so that pure extracts from which precipitates have been removed can be obtained.

Therefore, the phenomenon of inhibition of the necking by the fine precipitate remaining in the extracted extract during the drinking process is prevented, and the improved drinking ability is obtained.

[High temperature sterilization and packaging process]

The extracted extract is sterilized at a temperature of 100 DEG C for about 20 to 30 seconds by the precipitation and sediment separation process, and the extracted extract is vacuum-packed in a pouch and stored.

10. Hot water pot
11. Hot water tank
13. Sealing lid 13a. Pressure valve
14. Evaporation tube for ethanol supply 14a. Pressure valve
14b. Shielding valve 14c. Ethanol storage tank
15. Injection nozzle 16. Spray
20. Settling tank 21. Cooling circulation tube
22. Compressed cooling gas

Claims (3)

10 kg of raw green meat and 10 kg of cut green maca were washed in purified water to remove foreign matter remaining on the surface and then fresh green and raw maca were washed and dried in a nonwoven fabric, Drying and washing;
20 liters of purified water was put into a hot water tank of a hot water tank equipped with a sealing lid having a pressure valve. The raw garlic and the cut raw maccar which had been washed and dried were placed in a tray formed on the upper side of the hot water bath, A high-temperature steaming process for steaming raw garlic and raw carrots through a large amount of high-temperature steam generated in a hot-water bath having a temperature of 7 to 8 atm for 20 to 30 minutes at a temperature of 100 to 100 ° C;
The inner temperature of the hot water tank is lowered to a temperature of 70 ° C to 80 ° C in a state where the hot water tank of the hot water tank having been subjected to the high temperature hot water steaming step is kept closed through the sealing lid and is aged under reduced pressure for 30 to 36 hours, A primary decompression aging extraction process for extracting the active ingredients contained in black garlic and black margarma which have been aged with raw and raw maca through saturated steam in the tank, with purified water;
The inner temperature of the hot water tank shielded from the outside by the sealing lid is lowered to a temperature of 30 ° C to 50 ° C for 5 to 8 hours to allow the pressure water to be aged under reduced pressure to extract the active ingredients contained in the black garlic and the black horse car, Decompression aging extraction process; And
80 liters of purified water is additionally supplied to the hot water tank in which the extract is remained and then the hot water bath is heated at a temperature of 70 to 80 DEG C for 5 to 6 hours to obtain a black garlic black rice extract having 13 to 15 Bricks And a dipping process. The method for producing a mixed extract of black garlic and black mica according to claim 1, 2. The method according to claim 1, wherein 2 liters to 5 liters of ethanol for dissolving liposoluble active ingredients through evaporation are supplied in a hot water bath in which the primary decompression is aged,
Wherein the fat soluble components contained in the black garlic and the black garlic are dissolved and extracted in the first decompression aging process and mixed with the extract placed in the lower part. [3] The method according to claim 1, wherein 0.2 to 0.5 kg of at least one of dried powdery mulberry, jujube powder, ginger powder, And a method for producing a mixture of extracted black mica.

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