KR101808586B1 - Manufacturing method of high purity black garlic concentrate removed oils extracts - Google Patents
Manufacturing method of high purity black garlic concentrate removed oils extracts Download PDFInfo
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- KR101808586B1 KR101808586B1 KR1020160016103A KR20160016103A KR101808586B1 KR 101808586 B1 KR101808586 B1 KR 101808586B1 KR 1020160016103 A KR1020160016103 A KR 1020160016103A KR 20160016103 A KR20160016103 A KR 20160016103A KR 101808586 B1 KR101808586 B1 KR 101808586B1
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- black garlic
- garlic extract
- garlic
- extract
- essential oil
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Images
Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
The present invention relates to a method for producing high purity black garlic juice from which an essential oil component is removed, and more particularly, to a method for producing a high purity black garlic juice by removing the essential oil component, Purity black garlic safflower which is free from essential oil components which can minimize the loss of effective ingredients and increase the purity by removing the impurities through the step of immersion and concentration step so as to give ease of ingestion.
Description
More particularly, the present invention relates to a method for producing high purity black garlic juice by removing essential oil components, and more particularly, to a method for producing high purity black garlic juice by removing the essential components of black garlic which can occur during fermentation- Purity black garlic safflower which has an essential component which is minimized and which is capable of increasing the purity and giving ease of ingestion.
Garlic has been widely used as a food ingredient as well as herbal ingredients. The various ingredients and the effects of garlic have been proven in various fields such as food and medicine. They have antimicrobial activity, anticancer activity, immunity enhancing effect and antioxidant activity It turned out. In particular, it has been known that garlic intake improves various risk factors related to cardiovascular diseases, such as hypertension, hypercholesterolemia, increased platelet aggregation, and increased blood coagulation. Recently, The incidence of this disease has increased dramatically and has attracted attention as a functional food that prevents these diseases.
Garlic (Allium sativum L.) is a perennial crop belonging to the Lilliiaceae (Alliium). It is a major crop of farm household income, along with cabbage, radish and red pepper in domestic vegetables. This garlic contains about 60% of water and contains 28% carbohydrate (mainly fructan), 2.3% organic sulfur compounds, 2% protein (mainly allinase), 1.2% free amino acid (mainly arginine) It contains fibrin, 0.15% fibrin, 0.15% fat, a small amount of phytic acid (0.08%), saponin (0.07%) and systolic (0.0015%).
Allicin, an active ingredient of garlic, is a volatile fragrance component of garlic, which is produced by allinase when garlic tissue is destroyed. The glycosidic glycoside is hydrolyzed to produce diallyl sulfide, an essential oil with a characteristic odor, and disulfide, dithiin, and ajoene, and water-soluble sulfur compounds such as S-allylcysteine (SAC) and S-allylmercaptocysteine. Most of the physiological activity of garlic is contained in organic sulfur compounds. The content of sulfur compounds in garlic is 1.1-3.5%, which is about 4 times that of onion or broccoli. About 90% .
In addition, allysine has a strong antibacterial action, killing food poisoning bacteria, killing Helicobacter pylori causing gastric ulcer, lowering cholesterol level, helping digestion and improving immunity, and allysine is converted to alitiamin when it is combined with vitamin B1 , Helps to increase the energetic.
Thus, while garlic is a useful food containing components that regulate biofunctions, consumption forms are mainly limited to spices, and processed garlic is only about 2% of total garlic consumption. The reason for the poor production of processed products using garlic is due to our eating habits. However, volatile sulfur compounds, known as physiologically active substances of garlic, produce spicy smell and taste with strong irritation and are difficult to ingest. It can be said that there is a big reason for the low popularity of the public.
In order to prevent such disadvantages, a variety of health supplement foods using aged garlic (black garlic) having removed the unique and irritating taste and aroma of garlic have been recently developed.
[0004] Meanwhile, a method of removing the irritating southern bass by using a baking or brewing method has been conventionally used as a method of facilitating the ingestion of garlic. When garlic is aged for a certain period of time while maintaining proper humidity in a high temperature storage state, It is called 'black garlic' because it has a browning reaction due to its own ingredients and enzymes, so it has dark brown color to the inside of garlic, and its sweetness and hotness are decreased while its fragrance and viscosity are changed and its chewiness is changed. S-allylcysteine (SAC) and S-allyl melcaptocystein (SAMC), which are soluble components, increase in total phenol and flavonoids, It is known that SAC, which is a representative water soluble sulfur compound of black garlic, is antioxidant, inhibits cancer cell proliferation, improves cognitive function, protects liver, and protects against cancer. Have been reported.
However, most of the black garlic is commercialized in the form of whole garlic or garlic, which retains its original shape. Such black garlic has not only long-term preservation and distribution but also has its own form of garlic, The convenience of edible food is low and the taste is not strong enough to be used as a popular food.
Korean Patent Laid-Open No. 10-2009-0068960 provides a health functional food composition containing extracts of dried garlic and red ginseng extracted with distilled water. However, it has a problem in that both black garlic and red ginseng have a unique flavor and poor palatability .
Korean Patent Laid-Open No. 10-1995-0023328 discloses a method for producing an odorless garlic extract, which comprises adding garlic into water, extracting at high temperature, filtering, adding cyclodextrin and stirring. The known garlic-processed products are roughly roughly divided into freeze-dried garlic, hot-air dried garlic, extracts extracted with a solvent, fermented aged extract, and garlic juice concentrate.
However, such processed products have limitations in that they can not only enhance the inherent function and efficacy of garlic, but also increase the efficacy thereof, by using additives or extracts.
The object of the present invention is to solve the problems of the prior art, and an object of the present invention is to provide a method for producing high purity black garlic juice by removing the essential oil component while maintaining useful components of black garlic and removing the essential oil component which enhances taste and aroma, .
The method for producing a high-purity black garlic liquid having essential components removed to achieve the above-mentioned object of the present invention includes the following constitution.
The method for preparing high purity black garlic juice according to one embodiment of the present invention includes extracting black garlic into an extractor at 60 to 90 ° C;
Transferring the extracted black garlic extract to a cooler and cooling to 45 to 55 캜;
A first purification step of filtering the cooled black garlic extract using a separation membrane;
A second purification step of centrifuging the first purified black garlic extract;
A third purification step of purifying the secondarily purified black garlic extract through a membrane filter;
A third step of concentrating the extracted black garlic extract at a temperature of 50 to 60 DEG C by using a pressurizing device;
Sterilizing the concentrated black garlic extract at a temperature of 85 to 95 DEG C for 50 to 70 minutes;
A filling step in which the sterilized black garlic extract is individually packaged through a sugar content test;
And discharging the black garlic extract obtained in the filling step after quality inspection.
Here, the black garlic is preferably fermented and aged for 27 to 33 days by adding the mugwort to the unsweetened wooden box.
It is preferable that the black garlic is added in a weight ratio of 60:40 with purified water.
In addition, the separated material that is filtered using the separation membrane in the first purification step is characterized by being pectin and starch.
The secondarily purified black garlic extract is centrifuged at 12,000 rpm.
In addition, the third purified black garlic extract is characterized by removing microorganisms through a 5-micrometer (μm) filter.
The black garlic extract which has been subjected to the concentration step is characterized in that the sugar content is kept constant at 60 brix.
The method for preparing high purity black garlic juice by removing the essential oil component produced by the method according to the present invention is a method for extracting the juice using black garlic to minimize the loss of active ingredients of black garlic which can occur during the extraction process, Thereby increasing the purity and thus enhancing the sweetness and beneficial effects unique to black garlic, thereby providing an industrially advantageous effect.
FIG. 1 is a schematic view showing a method for producing a high-purity black garlic juice according to an embodiment of the present invention by removing the essential oil component of the present invention.
Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are given to aid understanding of the present invention and can be modified into various other forms, and the scope of the present invention is not limited to the following examples.
Example 1: Preparation of black garlic juice
The black garlic juice of the present invention was prepared in the following manner.
First, mugwort with good immunity and germicidal effect was put in a white wood box and fermented for 27 ~ 33 days. The first grade black garlic was put into a dryer and dried to have a moisture content of 37% ~ 43%.
Here, the mugwort is placed in a clam cabinet to neutralize the smell of garlic by making the mugwort fragrance cut on the garlic, killing bacteria and germs on the surface of the garlic, sterilizing, antibacterial and deodorizing to remove the odor of the garlic.
The black garlic is weighed, and purified water is added thereto at a weight ratio of 60:40. The resulting mixture is added to an extractor and extracted at 60 to 90 ° C. The extract is transferred to a cooler and cooled to 45 to 55 ° C to stabilize the black garlic extract.
The cooled black garlic extract is first passed through a separation membrane to filter off pectin and starch, and the precipitated black garlic extract after the first purification step is centrifuged at 12,000 rpm to increase the yield of the extract. Thereafter, the result obtained through the second purification step is purified using a 5-micrometer (μm) membrane filter.
Here, the use of a 5 micrometer (μm) membrane filter removes the microorganisms, thereby lowering the possibility of taste deterioration of the black garlic extract and removing the remaining arginine taste.
The black garlic extract obtained through the third purification step is subjected to a sterilization process at a temperature of 85 to 95 ° C for 50 to 70 minutes by separating the essential oil component by using a pressurizer at a temperature of 50 to 60 ° C, After microbes are sterilized, the products are standardized so that they can be maintained at a constant 60brix under reduced pressure at low temperatures. If stabilized with a certain brix, fill it in quantity, pack it, and ship it after quality inspection.
Here, the use of the pressurizing device for the concentration of the reduced pressure is intended to increase the purity and volatilize the essential oil component.
Comparative Example: Preparation of black garlic juice
After harvesting the garlic, it was thoroughly washed and then put in a fermentation aging machine, followed by fermentation for 20 days at 70 ° C. Then, the fermented aged garlic was aged at 0 캜 for 30 days at a low temperature to obtain aged black garlic. 10 kg of the obtained black garlic and 10 kg of purified water were mixed and then heated and extracted at 80 ° C for 12 hours and then concentrated by heating at 60 ° C for 6 hours. The obtained concentrated liquid was filtered and then charged into a stirrer and stirred at 80 ° C for 2 hours. After that, the liquid was slowly cooled at room temperature to obtain a comparative black garlic liquid.
Experimental Example: Sensory Test
The sensory evaluation was carried out on the black garlic juice prepared according to the example of the black garlic juice from which the essential oil of the present invention was removed and the black garlic juice prepared by the fermentation-aged black garlic juice. The examiners selected 30 ordinary people who were interested in the experiment and the appropriateness of the test, explained the purpose of the experiment, conducted the necessary training, and followed the 5 point scaling method. The test subjects were given 150 ml of each of the black garlic juice prepared through the examples and the comparative examples. The test samples were scored according to the following five-point scale method, and the scores were shown in the following Table 1 .
5 points: Excellent (taste or flavor). 4 points: Excellent (taste or flavor).
3 points: (taste or flavor) is normal. 2 points: (taste or flavor) is bad.
1 point: (taste or flavor) is very bad.
As shown in Table 1, the experimental examples were found to be the most excellent in all the sensory properties. More specifically, in the case of the fermented aged black garlic juice, which is a comparative example, the spicy flavor and taste of the garlic was not felt much, and the specific color of the garlic color was not sufficiently impregnated. On the other hand, in the case of the black garlic juice from which the essential oil component of the present invention is removed, odor and pungent taste unique to garlic are removed, and the taste and flavor unique to the black garlic are felt.
Claims (7)
Adding the black garlic to the untwisted wooden box with mugwort and fermenting for 27 to 33 days;
Adding purified water to the black garlic at a weight ratio of 60:40, extracting the extract at an extracting temperature of 60 to 90 ° C;
Transferring the extracted black garlic extract to a cooler and cooling to 45 to 55 캜;
A first purification step of filtering the cooled black garlic extract with pectin and starch using a separation membrane;
A secondary purification step of centrifuging the primary purified black garlic extract at 12,000 rpm;
A third purification step of purifying the secondarily purified black garlic extract through a membrane filter;
A third step of concentrating the extracted black garlic extract at a temperature of 50 to 60 DEG C by using a pressurizing device;
Sterilizing the concentrated black garlic extract at a temperature of 85 to 95 DEG C for 50 to 70 minutes;
A filling step in which the sterilized black garlic extract is individually packaged through a sugar content test;
And removing the essential oil component from the black garlic extract obtained from the filling step after the quality inspection.
Wherein the third purified black garlic extract is subjected to a 5-micrometer (μm) filter to remove microorganisms, wherein the essential oil-free purified black garlic extract is removed.
Wherein the black garlic extract having been subjected to the concentration step is kept at a constant sugar content of 60 brix.
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| KR20210064463A (en) * | 2019-11-25 | 2021-06-03 | 경남대학교 산학협력단 | A method for preparing mixed vegetal ball |
| KR20210075329A (en) * | 2019-12-13 | 2021-06-23 | 한국식품연구원 | A composition for improving, preventing and treating of acne and atopic dermatitis comprising black garlic extract |
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| KR100970950B1 (en) * | 2010-06-01 | 2010-07-20 | 새남해농업협동조합 | Method to produce black-garlic concentrate |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210064463A (en) * | 2019-11-25 | 2021-06-03 | 경남대학교 산학협력단 | A method for preparing mixed vegetal ball |
| KR102368392B1 (en) | 2019-11-25 | 2022-03-03 | 경남대학교 산학협력단 | A method for preparing mixed vegetal ball |
| KR20210075329A (en) * | 2019-12-13 | 2021-06-23 | 한국식품연구원 | A composition for improving, preventing and treating of acne and atopic dermatitis comprising black garlic extract |
| KR102297957B1 (en) * | 2019-12-13 | 2021-09-03 | 한국식품연구원 | A composition for improving, preventing and treating of acne and atopic dermatitis comprising black garlic extract |
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