KR101798180B1 - Health supplement and process for producing the same using garlic - Google Patents

Abstract

The present invention relates to a health supplement containing garlic and a method for producing the same, and more particularly, to a health supplement containing garlic and honey, which is excellent in skin beauty, constipation and blood circulation improvement, A) a mixture of 70 to 80% by weight of peeled whole-seeded garlic and 20 to 30% by weight of water is heated in a glass vessel at a temperature of 100 to 140 DEG C for 25 to 45 minutes, Softening to soften; b) removing the moisture from the semi-cooked garlic of step a); c) crushing the water-removed garlic in step b) so that the garlic shape is collapsed; d) 65 to 70% by weight of the crushed garlic of the step c) and 30 to 35% by weight of the honey, and then mixed with 95 to 98% by weight of the mixed material and 2 to 5% by weight of the cinnamon powder Preparing a mixture by mixing; e) aging the mixture of step d) at a temperature of 8-12 ° C for at least one month.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a health supplement and a method of manufacturing the same,

The present invention relates to a health supplement containing garlic and a method for producing the same, and more particularly, to a health supplement containing garlic and honey, which is excellent in skin beauty, constipation and blood circulation improvement, And a method for producing the same.

Garlic (Allium sativum L.) has been widely used in spices and the like since ancient times as a scaly crop belonging to the Lilliiaceae (Allium) along with wave, onion and leek.

In Korea, garlic is the next most important crop of vegetables, followed by cabbage, radish and red pepper. It is used not only as an important spice in our diet, but also in the treatment and prevention of diseases.

Garlic, which is used as a spice for various foods, has been scientifically proven to have antibacterial, anticancer, anti-thrombogenic and antioxidant properties of garlic recently and is widely used as a material for health supplements and medicines of modern people who have increased meat consumption .

The pharmacological effects and important components of garlic are allicin, which is formed by reaction of allin, which is an inactive precursor in garlic tissues, with allinase which is encountered when the tissue is destroyed during the cooking process. It is a major component that accounts for about 70% of the thiosulfate compounds, and is the sulfur compound most well known as the causative agent having antibacterial, anticancer and other important physiological activities of garlic. In addition, the garlic is destroyed and the garlic texture is destroyed, and the irritating and unique smell is generated. The components of this odor are also caused by the reaction of the allysine and pyruvate metabolites produced by the above- Which is generated by the formation of lower sulfur compounds and carbonyl compounds.

The irritating odor components of garlic persist for a long time, causing discomfort to the consumer or people around them, and these disadvantages are the biggest obstacle to garlic consumption.

Alicin has been reported to exhibit strong growth inhibitory action against both Gram-positive and negative bacteria, and is chemically very unstable and is known to lose its antimicrobial activity after about two weeks at temperatures of about 3 ° C.

In addition to alliin, there are various sulfur compounds in garlic, including S-methyl-L-cysteine sulfoxide, S-trans-1-propenyl-L-cysteine sulfoxide and cycloallin.

On the other hand, garlic improves the stamina of the body by showing nutritional synergy with vitamin B ₁ . Vitamin B ₁ is only absorbed 5-10 mg a day in the body and is released after 3 hours. However, allithiamine, a vitamin B ₁ bound to the alginate of garlic, is absorbed by 30% or more up to 100 mg and remains in the blood for about 20 hours, thereby promoting the function of vitamin B ₁ . This is supported by the claim that garlic is a source of strength. In general, garlic is also known to prevent the production of peroxide, which means that it is effective in preventing aging.

In addition, honey contains a large amount of vitamin B complex, nicotinic acid, vitamin B substances, and a large number of minerals, which are important for preventing various infections by acting as an essential coenzyme participating in carbohydrate, fat and protein metabolism in all cells. In particular, biotin, a vitamin B complex, is an essential cofactor that is water soluble and essential for normal metabolism of fat and protein. It works in conjunction with vitamin B ₂ , vitamin B ₆ , niacin, and vitamin A, .

As described above, garlic including honey can improve the immune function of the human body in addition to allysine, and can be considered to have an excellent therapeutic effect on various diseases.

However, the irritating taste and aroma of garlic, despite the above-mentioned efficacy, has made it difficult for the general public to avoid the ingestion, and it is also difficult to take the garlic in its daily life while carrying the garlic itself, There was a problem.

Therefore, recently, many processed foods prepared by adding honey to garlic have been introduced to facilitate the ingestion of garlic. However, the process is difficult, the production cost is high and at the same time, alicin, which is a unique nutrient of garlic, And the like.

Patent Publication No. 10-2013-0020132: Honey using black garlic and manufacturing method thereof Patent Publication No. 10-2006-0010908: Honey Garlic Patent Registration No. 10-1369762: Pickling of garlic honey or pickling of garlic honey and manufacturing method thereof

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems,

First, it can show excellent efficacy in skin cosmetics, constipation and blood circulation improvement when ingested,

Second, it can purify the smell and taste of garlic, so everyone can enjoy it.

Thirdly, it is an object of the present invention to provide a health supplement food using garlic and a method for producing the same, which enables most of ingredients useful in the human body to be maintained during the manufacturing process.

According to an aspect of the present invention,

a) boiling the garlic tissue so that the garlic tissue is softened by heating in a glass vessel at a temperature of 100 to 140 ° C for 25 to 45 minutes, 70 to 80% by weight of peeled whole garlic and 20 to 30% by weight of water; b) removing the moisture from the semi-cooked garlic of step a); c) crushing the water-removed garlic in step b) so that the garlic shape is collapsed; d) from 65 to 70% by weight of the crushed garlic of the step c) and from 30 to 35% by weight of the honey, and then mixing 95 to 98% by weight of the mixed and finished mixed material and 2 to 5% Preparing a mixture by mixing; e) aging the mixture of step d) at a temperature of 8-12 ° C for at least one month.

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As described above, the garlic-assisted health food and the method of manufacturing the same according to the present invention, which have the above-described structure, show excellent efficacy in improving skin beauty, constipation and blood circulation upon ingestion, and secondly, It can be consumed by everyone by purifying the bad smell and taste, and third, it has the effect of keeping most useful ingredients in the human body during the manufacturing process.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process chart of a method of manufacturing a health supplement using garlic according to the present invention. FIG.

The present invention will now be described in detail with reference to the flowchart of FIG. 1.

The present invention relates to a health supplement food using garlic and a method for producing the same,

a) boiling the garlic tissue so that the garlic tissue is softened by heating in a glass vessel at a temperature of 100 to 140 ° C for 25 to 45 minutes, 70 to 80% by weight of peeled whole garlic and 20 to 30% by weight of water;

b) removing the moisture from the semi-cooked garlic of step a);

c) crushing the water-removed garlic in step b) so that the garlic shape is collapsed;

d) 65 to 70% by weight of the crushed garlic of the step c) and 30 to 35% by weight of the honey, and then mixed with 95 to 98% by weight of the mixed material and 2 to 5% by weight of the cinnamon powder Preparing a mixture by mixing;

e) aging the mixture of step d) at a temperature of 8-12 ° C for at least one month.

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The efficacy of each raw material used in the health supplement food using the garlic produced by the above-mentioned method and the production method thereof will be described as follows.

1) Garlic is a perennial plant (or bulbous crop) that has been used as a spice or medicinal plant since ancient times. In general, garlic is made up of 77% moisture, 20% carbohydrates and 15-20% protein. The protein is composed of 15 amino acids including glutamic acid. Garlic improves the metabolism of blood vessels, cleanses and softens blood, and volatile stimulants contained in garlic stimulate digestive organs to make them flexible. The volatile stimulants contained in garlic stimulate digestive organs It has a function to promote digestion. Alicin, the most widely known ingredient in garlic, is known to have the ability to support the absorption of vitamin B ₁ and, in addition, to have stronger bactericidal action than penicillin, and to promote hormone secretion in the body . In addition, it prevents hypertension, activates the action of pancreatic cells, promotes the secretion of insulin, and especially germanium is contained more than other components.

2) Honey can be defined as a sweet, tangy liquid stored in a bare room where bees are processed by plant flowers or other sugar beets. Generally, honey contains 30-40% of glucose, 30-45% of fructose, 1-10% of sucrose, 1-30 of oligosaccharide, and 30-45% of sucrose, although the color of honey varies depending on the type of flower. (10 kinds), not more than 0.1% of minerals (12 kinds), less than 3% of organic acids, enzyme trace, less than 21% of water, etc. have. The effect of honey is the energy source of the human being, which is classified as a sugar, and it has an excellent effect on constipation by the function of excretion of waste materials in the body and the growth of intestinal bifidus bacteria. Amino acid is effective for growth promotion, metabolism and tissue strengthening Have. Minerals are effective in balancing the body and have an effect on metabolism promotion. Vitamins provide nutrition to the human body and are effective in preventing various aging. Biotin, one of the vitamins, is an essential cofactor that is water soluble and essential for the metabolism of fat and protein. It works with vitamin B ₂ , vitamin B ₆ , niacin and vitamin A to maintain skin health.

3) Cinnamon powder is one of dried herb medicinal materials, and it is used as a medicinal material for dry stomach, sweating, fever, pain, and also as a raw material of fragrance and perfume. The cinnamon powder activates the digestive function, alleviates the stomach cramps, and has a remarkably good effect on people with arthritis or a sickly constitution. It also has the effect of stimulating sexual function and promoting blood circulation due to the warm characteristics of cinnamon.

The present invention relates to a garlic-based health supplement and a method for producing the same, each of which has the above-described effect.

a) Step

In step (a) of the present invention, 70 to 80% by weight of peeled ground radishes and 20 to 30% by weight of water are placed in a container and heated and boiled,

In this step, it is preferable to use the whole garlic with the husk removed. The reason why the whole garlic is half-cooked is to remove the characteristic odor of garlic and to soften the tissue of the garlic to achieve efficient maturation.

It is preferable to heat the semi-sour stew to a temperature of 100-140 ° C for 25-45 minutes because if it is cooked for less than 25 minutes, the garlic becomes too much water (penetrates) At the same time, there is a problem that the characteristic odor of garlic is not removed, and when it is cooked for over 45 minutes, some of the beneficial ingredients contained in the garlic are destroyed, and the effect of garlic becomes insufficient, . Therefore, it is preferable to heat at a temperature of 100 - 140 캜 for 25 - 45 minutes.

On the other hand, the ratio of garlic to water is 70-80 wt% of garlic and 20-30 wt% of water. When water is used in an amount of less than 20 wt%, the inherent taste of garlic is lost in the final product. When water is used in an amount of more than 30% by weight, the above-described effect of the garlic is deteriorated. Therefore, the ratio is preferably 70 to 80% by weight of garlic and 20 to 30% by weight of water.

In addition, it is preferable to use a glass vessel in the above-mentioned vessel to maintain the constant temperature and facilitate aging.

b) Step

The step (b) of the present invention is a step of removing moisture from the garlic obtained in step a)

In this step, the surface of the garlic, which is cooked with the bottomed pot, is removed. The reason for removing the water of the garlic is to prevent decay of garlic due to moisture.

c) Step

The step (c) of the present invention is a step of crushing the garlic having moisture removed in step (b) so that the garlic shape is collapsed,

The reason why the garlic is removed from the water in the above step is to collapse the shape of the garlic. When the raw garlic is finely crushed or crushed, the garlic tissue is wounded, and a large amount of the alinase enzyme stored in the garlic vacuole is released, This is because the allysine corresponding to the precursor of azoene is formed. The allysine is a substance that releases a strong incense of garlic. When raw garlic is finely crushed or crushed, decomposition of allyl is rapidly proceeded, so that production of allysine with strong smell can be increased.

d) Step

In step d) of the present invention, the mixture is prepared by mixing the mixture of 65 to 70% by weight of crushed garlic and 30 to 35% by weight of the crushed garlic in step c)

The reason for using the honey is to improve the taste while maintaining the texture, shape and color of the garlic, to reduce the odor of garlic, and at the same time to give an effective ingredient of honey.

The mixing ratio of garlic and honey is set to 65-70 wt% of garlic and 30-35 wt% of honey. If less than 30 wt% of honey is used, the texture of garlic is lowered, When the honey is used in an amount exceeding 35% by weight, the sweetness tends to become too strong due to excessive mixing of honey, and the functionality is lowered due to the lack of the garlic ingredient relative to the amount of honey. %, Honey 30-35% by weight.

In addition, a small amount of cinnamon powder may be added to the mixture to improve functionality and flavor, such as improvement of blood circulation. At this time, 95 to 98% by weight of the mixture and 2 to 5% by weight of the cinnamon powder are used because if less than 2% by weight of the cinnamon powder is used, the effect of improving the functionality and flavor of the cinnamon is reduced, When the powder is used in an amount exceeding 5% by weight, the cost of the raw material is not economical and the flavor of the cinnamon is excessively increased. As a result, , And 2-5 wt% of the cinnamon powder.

e)

Step e) of the present invention is a step of aging the mixture of step d) at a temperature of 8 to 12 ° C for at least one month,

The reason why the mixture is aged in the above step is that the garlic contained in the mixture is removed from the spicy taste of allysine and selenium during aging and a sweet taste is generated. During the ripening, spicy taste and odor are additionally removed without loss of garlic's inherent nutrients.

The reason why the mixture is aged at a temperature of 8-12 占 폚 is that if it is aged at 8 占 폚 or below, aging does not achieve sufficient aging, and if aged at 12 占 폚 or higher,

The aging time of the mixture is longer, but it is preferable to aged at least one month or more. If the mixture is aged for less than one month, it will not be aged properly, and there will be a problem in divergence of the functional ingredient and the value as a product may be lowered.

The health food supplemented with garlic produced by the above-described method exhibits an excellent effect on skin beauty, constipation and blood circulation improvement upon ingestion, and can be ingested satisfactorily for everyone by purifying the bad smell and taste of garlic. It is a very useful invention that keeps most of the ingredients.

Hereinafter, the present invention will be described more specifically by way of Examples and Experimental Examples.

[Example 1]

In a glass bowl, 0.8 l of water and 2.5 kg of garlic removed were added, and the garlic was boiled for 10 minutes at a temperature of about 90 ° C., and the garlic which had been cooked was transferred to a tray to remove water. After the moisture-removed garlic was crushed to collapse, only 4.8 kg of crushed garlic and 2.4 kg of honey were mixed, and the mixed mixture was aged at 8 캜 for 3 months.

[Example 2]

In a glass bowl, 0.8 l of water and 2.5 kg of garlic removed were added, and the garlic was boiled for 10 minutes at a temperature of about 90 ° C., and the garlic which had been cooked was transferred to a tray to remove water. After the moisture-removed garlic was crushed to collapse, only 4.8 kg of crushed garlic, 2.4 kg of honey and 150 g of cinnamon powder were mixed, and the mixed mixture was aged at 8 캜 for 3 months.

[Comparative Example 1]

The same procedure as in Example 1 was followed to prepare a health supplement using garlic. The garlic was completely cooked at 90 DEG C for 20 minutes.

[Comparative Example 2]

The same procedure as in Example 1 was followed to prepare a health supplement using garlic, which was completely broken so that the particle size of garlic became finer.

[Comparative Example 3]

The same procedure as in Example 1 was followed to prepare a health supplement using garlic. The garlic was thoroughly cooked at a temperature of 90 ° C for 20 minutes, and the cooked garlic was thoroughly wrung so that the particle diameter became finer after removing moisture.

[Experimental Example 1]

10 healthy volunteers using garlic prepared in Examples 1 and 2 and garlic prepared in Comparative Examples 1 to 3 were administered to 10 men and women who had facial skin diseases such as spots and freckles at 1 day The results are summarized in Table 1 below. The results are shown in Table 1 below. The results are shown in Table 1 below.

Before taking After taking Increase / decrease value Example 1

Subject 1 3 6 +3 Subject 2 8 8 0 Subject 3 6 9 +3 Example 2

Subject 4 5 7 +2 Subject 5 4 4 0 Subject 6 6 8 +2 Comparative Example 1

Subject 7 7 7 0 Subjects 8 9 10 +1 Subject 9 6 5 -One Comparative Example 2

Subject 10 6 4 -2 Subject 11 7 7 0 Subjects 12 6 6 0 Comparative Example 3

Subjects 13 3 5 +2 Subject 14 4 4 0 Subjects 15 7 6 -One

[Experimental Example 2]

To 10 men and women with normal or poor circulation in the air, supplemented with garlic and garlic produced in Examples 1 and 2 and garlic prepared in Comparative Examples 1 to 3, The results are summarized in Table 2 below. The results are summarized in Table 2 below.

Before taking After taking Increase / decrease value Example 1

Subject 1 6 9 +3 Subject 2 5 7 +2 Subject 3 3 4 +1 Example 2

Subject 4 5 8 +3 Subject 5 2 4 +2 Subject 6 4 9 +5 Comparative Example 1

Subject 7 7 8 +1 Subjects 8 6 7 +1 Subject 9 8 6 -2 Comparative Example 2

Subject 10 3 4 +1 Subject 11 5 7 +2 Subjects 12 8 7 -One Comparative Example 3

Subjects 13 5 5 0 Subject 14 6 7 +1 Subjects 15 4 4 0

According to Tables 1 and 2, the subjects who consumed the health food supplemented with the garlic produced in Examples 1 and 2 were mostly improved in facial skin disease and poorly handicapped, but the garlic- The subjects who consumed the supplement could confirm that the improvement of the facial skin disease and the poor circulation was poor or worse.

Therefore, it can be concluded that the effective ingredients contained in garlic are lost by thoroughly grinding or finely grinding the garlic during the production of the health supplement using garlic.

[Experimental Example 3]

The color, flavor, and taste of the health supplements using the garlic produced in the above Examples and Comparative Examples were measured by 5-point scale method (5 is the best), and the results are shown in Table 3 Respectively.

division color incense flavor Comprehensive preference map Example 1 4.6 4.7 4.8 4.7 Example 2 4.7 4.8 4.9 4.8 Comparative Example 1 4.3 4.4 4.3 4.3 Comparative Example 2 4.5 4.3 4.3 4.4 Comparative Example 3 4.5 4.4 4.2 4.3

According to the above Table 3, the garlic supplemented health food prepared in Examples 1 and 2 and Comparative Examples 1 to 3 showed similar results in terms of overall preference, but the garlic supplemented health supplement The results show that the addition of a small amount of cinnamon powder gives a slight improvement in preference in terms of overall preference.

Claims (5)

a) boiling the garlic tissue so that the garlic tissue is softened by heating in a glass vessel at a temperature of 100 to 140 ° C for 25 to 45 minutes, 70 to 80% by weight of peeled whole garlic and 20 to 30% by weight of water;
b) removing the moisture from the semi-cooked garlic of step a);
c) crushing the water-removed garlic in step b) so that the garlic shape is collapsed;
d) 65 to 70% by weight of the crushed garlic of the step c) and 30 to 35% by weight of the honey, and then mixed with 95 to 98% by weight of the mixed material and 2 to 5% by weight of the cinnamon powder Preparing a mixture by mixing;
e) aging the mixture of step d) at a temperature of 8 to 12 DEG C for at least one month. delete delete delete A health supplement comprising garlic produced by the method of claim 1.

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