KR102154570B1 - Manufacturing Method of Grain Syrup Using Black Garlic Treated by Glycolytic Enzyme - Google Patents

Abstract

The present invention relates to a method for producing jocheong using black garlic treated with sugar hydrolase.
The manufacturing method of jocheong using sugar hydrolase-treated black garlic according to the present invention is a method of making black garlic after enzymatic treatment of garlic, which is the main raw material, after swelling, so that the time to prepare black garlic, a raw material for jocheong, can be dramatically shortened. , It minimizes the destruction of functional ingredients of black garlic and is advantageous for mass production because it is easy to manufacture.
In particular, the manufacturing method of jocheong using sugar hydrolase-treated black garlic of the present invention optimizes the swelling, enzyme treatment, and fermentation and aging process under strict conditions to increase the yield of jocheong, and retain the nutrients and functional ingredients contained in black garlic as it is. It can be consumed and is beneficial to health.

Description

Manufacturing Method of Grain Syrup Using Black Garlic Treated by Glycolytic Enzyme}

The present invention relates to a method for producing jocheong using black garlic, and more specifically, to a method for producing jocheong using black garlic treated with sugar hydrolase.

Garlic, which has the most spicy taste and distinctive scent among the lily family plants, has been used as an important ingredient in many cultures as a food spice and health food for thousands of years.

Garlic, which is preferred as a health food around the world, basically contains a lot of sulfur compounds such as allin and allicin. In addition, the antibacterial effect of the active ingredients contained in garlic against various pathogenic microorganisms, the effect of inhibiting blood clot formation in the blood vessel, the effect of lowering cholesterol, the effect of inhibiting the growth of cancer cells and the effect of inhibiting the migration of cancer cells, and the effect of enhancing immunity have been reported. , Garlic is used as a very excellent health food that can prevent diseases from the perspective of preventive medicine.

However, alliin, which is the main ingredient of garlic, is decomposed into Allicin by Alliinase when the garlic tissue is crushed, generating a unique odor and causing bad breath. It is difficult to consume, and there is a problem that if you consume a lot of raw garlic, it may irritate the liver and be rather harmful to health.

Black garlic was developed to solve this problem. Black garlic is a black garlic in which the allin component of raw garlic is converted to S-allyl cysteine through fermentation and aging process. Black garlic is characterized by a decrease in allicin content, a decrease in arid and spicy taste, an increase in sweetness, a decrease in gastrointestinal disorders such as gastric ulcers and gastritis, and a decrease in the characteristic residual odor of garlic. In addition, compared to raw garlic, black garlic has excellent nutritional characteristics, such as improved polyphenols and antioxidant effects. In addition, since black garlic is rich in potassium, this potassium removes sodium, which increases blood pressure in blood vessels, and returns it to normal blood pressure to prevent and improve hypertension. It has the effect of preventing and improving high blood pressure, treating diabetes, preventing aging, recovering from fatigue, and stabilizing nerves. , It is known to be effective in relieving neuralgia and strengthening immunity.

Due to the various health function enhancement effects of black garlic, Patent Publication No. 10-2018-0053949'Manufacturing method of black garlic leaf fermented vinegar and black garlic leaf fermented vinegar using the same', Patent Publication No. 10-2018-0051317'Including black garlic extract 'Method of manufacturing Haesintang', Patent Registration No. 10-1849348,'Black Garlic Production Method with Improved Contents of Gammaaminobutyric Acid and Antioxidant', Patent Registration No. 10-1813200,'High Content S-arylcysteine with Pine Needle Various technologies using black garlic, such as the manufacturing method of black garlic tablet containing, have been developed and products related to black garlic are being developed.

However, the conventional techniques have a problem in that it takes a long time of about 3 weeks to manufacture black garlic by simply fermenting black garlic under a temperature condition of 60°C to 70°C, and this makes it difficult to produce and distribute black garlic raw materials. There was this.

Accordingly, the present inventors confirmed that when performing the pretreatment process of enzymatic treatment of garlic after swelling, it is possible to drastically shorten the time of fermentation and aging process required to convert garlic to black garlic. By applying to, the present invention was completed.

Accordingly, the main object of the present invention is to provide a method for producing jocheong using black garlic treated with a sugar hydrolase.

Other objects and advantages of the present invention will become more apparent by the following detailed description, claims and drawings.

According to one aspect of the present invention, the present invention comprises a first step of puffing garlic (S10); A second step (S20) of producing an enzyme-treated garlic by treating the expanded garlic prepared in the first step (S10) with a glycolytic enzyme; A third step (S30) of aging the enzyme-treated garlic at 50-70°C for 5-10 days to prepare enzyme-treated black garlic; A fourth step of mixing godubap with malt water, fermenting at 60 to 70°C for 9 to 10 hours, and then extracting it with a compressor to prepare crude crude crude juice; And a fifth step (S50) of mixing the enzyme-treated black garlic prepared in the third step (S30) with the crude crude juice prepared in the fourth step (S40) at a weight ratio of 1:0.5-1.5, and then stirring the mixture. It provides a method for producing jocheong using black garlic treated with sugar hydrolase, including.

The inventors of the present invention can shorten the time to convert garlic to black garlic with high functionality, but as a result of intensive research efforts to develop a method that does not damage the functionality of black garlic, the main raw material garlic is puffed and then enzymatically treated and black garlic In the case of manufacturing and using it as a raw material for jocheong, the present invention was completed by confirming that the time for manufacturing black garlic was significantly shortened while minimizing the destruction of functional ingredients.

First, the manufacturing method of jocheong using black garlic treated with sugar hydrolase of the present invention includes a first step (S10) of puffing garlic as one component of the present invention.

In the present invention, the term'swelling' refers to manufacturing garlic in which the volume is expanded by putting garlic as a raw material in a pressure container, partially melting it at high temperature and high pressure, and then rapidly ejecting it at atmospheric temperature and atmospheric pressure. , The term'bulked garlic' refers to garlic that has expanded the volume produced through the puffing process.

In the present invention, the swelling process as described above destroys the cell wall components and irradiated phonin components of plant cells, and plays a role of smoothly eluting useful components contained in garlic. At this time, in order to increase the efficiency of the puffing step, it is good to use dried garlic for the garlic. Preferably, using dry garlic with a moisture content of about 30 to 60% can sufficiently expand the volume of garlic. And useful ingredients can help with dissolution.

In the method for producing jocheong using black garlic treated with saccharide hydrolase of the present invention, the swelling of the first step (S10) is performed at 150 to 180°C for 10 to 15 minutes. If the swelling temperature is less than 150°C or less than 10 minutes, partial melting of garlic cannot be achieved and the purpose of performing the swelling process cannot be sufficiently achieved, and the swelling temperature is more than 180°C, or more than 15 minutes. When carried out, useful components such as the polyphenol component of garlic are destroyed, so it is preferable that the swelling process is performed under the above temperature and time conditions.

In addition, the manufacturing method of jocheong using sugar hydrolase-treated black garlic according to the present invention includes a second step (S20) of producing an enzyme-treated garlic by treating the expanded garlic prepared in the first step (S10) with a sugar hydrolysis enzyme. Included as a component of the present invention.

The enzyme treatment process uses puffed garlic as a raw material, which improves the accessibility of sugar hydrolase, and has the effect of improving the decomposition efficiency of the polymer material present in the puffed garlic. Effective component change can be induced, and the conversion efficiency to black garlic in the later stage is increased.

The "glycolytic enzyme" of the present invention means an enzyme that catalyzes the reaction, and in the broad sense of the present invention, it means an enzyme that degrades oligosaccharides such as cellulose, amylose, tannin, and pectin.

In the present invention, examples of the glycohydrolyzing enzyme in the second step (S20) include cellulase, pectinase, glucosidase, and tannase enzymes, The present invention is not limited thereto, and any enzyme having an activity of decomposing oligosaccharide-type polymers present in puffed garlic is included in the saccharide hydrolysis enzyme of the present invention. These enzymes may be used alone or may be used in combination with these enzymes. Unless otherwise specified, the glycolytic enzyme-treated garlic presented in the present invention includes all of the garlic treated with glycolytic enzymes that catalyze the reaction in addition to the above-described enzymes, and can be used to prepare black garlic.

The enzyme-treated garlic is converted into black garlic through the third step (S30) of producing enzyme-treated black garlic by aging at 50-70°C for 5-10 days. Black garlic converted in this way not only has the characteristics of significantly increased saponin content and polyphenol content than conventional black garlic produced by the conventional method, but also has excellent spicy taste reduction effect and features high sensory properties, and is used as a raw material for Jocheong. It has properties suitable for the following.

In the method for producing jocheong using sugar hydrolase-treated black garlic of the present invention, the enzyme-treated black garlic in the third step (S30) is concentrated to 10 to 15 Brix, and is mixed with crude crude juice in a later step to have sufficient sugar content. It is preferable because it can be manufactured with a valued cocheong.

In addition, the manufacturing method of jocheong using black garlic treated with sugar hydrolase of the present invention prepares jocheong juice by mixing godubap made of grain containing starch with malt water, fermenting it at 60-70°C for 9-10 hours, and then extracting it. The fourth step (S40) is included as a component of the present invention.

In order to prepare the jocheong juice, godubap and malt water are required.

Godubap is made from grains containing a large amount of starch, and grains such as glutinous rice, brown rice, barley, wheat, buckwheat, millet, sorghum, green beans, corn, sweet potatoes, and potatoes may be used, and mixed grains thereof may be used. . The preparation of the godubap is a step of making hard rice, and can be prepared using a conventional known method. It is desirable to use less water than when cooking rice for meals.

In addition, the malt water means water obtained by diluting malt.

The malt can be prepared by the following method. First, after washing the barley from which foreign substances have been removed with water, the washed malt is immersed in water, and the malt is incubated by spraying water at room temperature until the malt is germinated in an average size of 0.5 to 1.5 cm. The germinated malt is dried until the moisture content is in the range of 10% to 15%, barley skin is removed from the dried malt, and malt powder is obtained. Malt powder that can be used in the present invention may be directly prepared and used as described above, but it is also possible to use conventional malt powder sold in the market.

The godubap prepared as described above can be mixed with malt water, fermented at 60 to 70°C for 9 to 10 hours, and then extracted to prepare a crude crude juice.

When the crude crude juice is prepared through the fourth step (S40), the fifth step (S50) is followed. The fifth step (S50) includes the enzyme-treated black garlic prepared in the third step (S30) and the fourth step. This is a process of mixing the crude crude juice prepared in (S30) at a weight ratio of 1:0.5-1.5, stirring, and then concentrating to make a mixed solution having a constant viscosity. Mixing and concentration of the enzymatically treated black garlic and crude crude crude solution may be performed using a conventionally known method, and finally the sugar content may be concentrated to 30 to 80 Brix so as to suit the characteristics of crude crude.

When a mixture of black garlic and crude crude oil treated in the fifth step (S50) is prepared, it can be commercialized through a sterilization and packaging process, and this sterilization and packaging process can be performed using a method commonly used in the art. Can be, for example, packaged in a small container (for example, a pouch) of 10 to 15 ml, and the preparation of jocheong using black garlic treated with a sugar hydrolysis enzyme according to the present invention can be completed.

In addition, in the present invention, sugar, fructose, or saccharides such as xylitol may be additionally added to further increase the sugar content and quality characteristics of the mixture of the enzyme-treated black garlic and crude crude juice.

According to another aspect of the present invention, the present invention provides a jocheong using black garlic treated with a sugar hydrolase prepared according to the method for producing jocheong using black garlic treated with a sugar hydrolase. Since the jocheong using the sugar hydrolase-treated black garlic of the present invention is prepared according to the method for producing jocheong using the sugar hydrolyzing enzyme-treated black garlic, a description of the overlapping content between them will be omitted to avoid undue explanation.

As described above, the manufacturing method of jocheong using black garlic treated with sugar hydrolase according to the present invention is a method of making black garlic after enzymatic treatment of garlic, which is the main raw material, and dramatically reduces the time required to manufacture black garlic, which is a raw material for jocheong. It can be shortened to, minimizes the destruction of functional components of black garlic, and is advantageous for mass production because it is easy to manufacture.

In particular, the manufacturing method of jocheong using sugar hydrolase-treated black garlic of the present invention optimizes the swelling, enzyme treatment, and fermentation and aging process under strict conditions to increase the yield of jocheong, and retain the nutrient and functional ingredients contained in black garlic as it is. It can be consumed and is beneficial to health.

1 is a flow chart of a method for producing jocheong using black garlic treated with saccharide hydrolase of the present invention.

Hereinafter, the present invention will be described in more detail through examples. Since these examples are for illustrative purposes only, the scope of the present invention is not to be construed as being limited by these examples.

Example 1. Preparation of black garlic using a sugar hydrolase treatment method

Garlic grown in Danyang was purchased, 20 kg was put into the washer, and the washer was rotated for about 15 minutes to wash. The washed garlic was transferred to a hot air dryer and dried to a moisture content of 40%. The garlic dried in a dryer was heated at 170° C. for 12 minutes, and then expanded to prepare expanded garlic.

After adding an integer of 1.5 times to the weight of the puffed garlic, a mixed enzyme in which cellulase and pectinase were mixed in the same amount as an enzyme was added at 1% relative to the weight of the puffed garlic, and at 50° C. for 3 hours The mixture was stirred and subjected to enzymatic reaction to prepare enzymatically-treated puffed garlic.

The enzyme-treated expanded garlic was aged again at 65° C. for 7 days to prepare enzyme-treated black garlic.

Comparative Example 1. Preparation of conventional black garlic

After washing 20 kg of commercially available raw garlic, it was aged at 65° C. for 21 days to prepare black garlic, and used as Comparative Example 1.

Comparative Example 2. Preparation of expanded black garlic

Black garlic was prepared by using the same method as the black garlic production method of Example 1, but the enzyme treatment was omitted and black garlic was prepared and used as Comparative Example 2.

Comparative Example 3. Preparation of enzyme-treated black garlic

Black garlic was prepared using the same method as in Example 1, but the swelling process was omitted, and black garlic was prepared, and used as Comparative Example 3.

Experimental Example 1. Verification of antioxidant effect of black garlic

According to the method using the reducing power of DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma, USA) (Sang S et al., J. Agric. Food Chem. 50(8), p2459-2463, 2002), this invention The antioxidant activity of expanded black garlic treated with glycohydrolase according to the present invention was measured.

180ul of 0.2mM DPPH solution dissolved in methanol and black garlic (100 and 250㎍/㎖) of Example 1 dissolved in 20ul of distilled water were placed in a 96-well microplate and incubated for 30 minutes at 37°C, and the amount of reduced DPPH was spectroscopically Absorbance was measured at 520 nm using a photometer, and the activity was compared with an additive-free control group without adding a sample. The experiment was repeated three times.

As a result, as shown in Table 1 below, it was observed that the expanded black garlic treated with a glycohydrolytic enzyme exhibited an excellent antioxidant effect compared to the black garlic of the comparative example.

[Table 1]

Experimental example 2. Black garlic Active ingredient analysis

The active ingredients of the black garlic prepared in the above Examples and Comparative Examples were analyzed at the Korea Functional Food Research Institute located in Bundang-gu, Seongnam-si, Gyeonggi-do. The results of comparing the analyzed polyphenols and crude saponin content are shown in Table 2 below.

[Table 2]

As a result, it was observed that the black garlic of Example 1 produced through the puffing treatment and the sugar hydrolase treatment had an improved polyphenol content of 816% compared to the raw needle, and the irradiated phonin content was significantly improved to 12.3 mg/g. Appeared. In addition, the content of polyphenols or irradiated phonin content was also compared to the black garlic of Comparative Example 1 prepared by the conventional black garlic production method, or the black garlic of Comparative Examples 2 and 3 in which the puffing or sugar hydrolysis enzyme treatment process was partially omitted. Improvement was observed.

Through the above experimental results, it was confirmed that the content of the functional active ingredient of garlic was remarkably increased through the puffing treatment and the sugar hydrolase treatment of the present invention.

Preparation Example 1. Preparation of Jocheong Using Puffed Black Garlic Treated with Sugar Hydrolysis Enzyme

1.5 kg (12 Brix) of expanded black garlic subjected to sugar hydrolysis enzyme treatment according to the method of Example 1 was prepared.

After washing 1 kg of non-glutinous rice, 750 ml of water was added to make godubap. 200 g of malt powder was put in a net bag, 2 L of water was added, soaked for 30 minutes, water was added and stirred, and allowed to stand at 22° C. for 30 minutes to separate only the supernatant except for the precipitate to prepare malt. Malt water was mixed with the godubap and marinated for 5 hours at 55°C to prepare 1.5 kg of crude crude juice. 1.5 kg of the prepared puffed black garlic and 1.5 kg of crude crude solution were mixed, and concentrated under reduced pressure to have a sugar content of 50 Brix to prepare crude crude from black garlic subjected to puffing and glycohydrolysis.

Experimental Example 3. Sensory evaluation of black garlic jocheong

The acceptability of Jocheong prepared according to Preparation Example 1 was investigated. As a control, jocheong was prepared in the same manner as in Preparation Example 1, but jocheong prepared using the black garlic of Comparative Example 1 prepared by fermentation and aging at 60°C for 3 weeks was used.

Sensory evaluation was performed for the color, flavor, adhesion, viscosity, sweetness, and overall acceptability of the crude cheong of Preparation Example 1 and the control group. The temperature of all samples used for sensory evaluation was prepared to be room temperature, put 20 ml of the sample into the mouth, stimulate the oral epidermis evenly for 20 seconds, spit out, and wash the mouth with water every time the evaluation of one sample was completed and 8 minutes elapsed. After that, the following samples were evaluated. The sensory evaluation staff consisted of 10 panelists who were trained in the evaluation of basic taste and flavor, and 9 points for the case with the highest preference for the item, 1 point for the case with the lowest preference, and the highest to the lowest degree. In order, the scores were evaluated as decreasing sequentially, and the average value of the sensory evaluation is shown in Table 3 below.

[Table 3]

As can be seen from the above results, Jocheong using black garlic treated with saccharide hydrolysis enzyme according to the present invention has a sensory property similar to that of Jocheong using black garlic in terms of viscosity and sweetness, and more in terms of color, flavor, and adhesion, and overall preference. It was confirmed to have excellent functionality.

In addition, it was found that there was no spicy taste peculiar to garlic at all, the sweet taste was not strong, and the aftertaste was clean, indicating that the appraisers had high preference.

As described above, specific parts of the present invention have been described in detail, and it is obvious that these specific techniques are only preferred embodiments and are not intended to limit the scope of the present invention to those of ordinary skill in the art. Therefore, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (5)

A first step (S10) of puffing dry garlic having a moisture content of about 30 to 60%;
A second step (S20) of producing an enzyme-treated garlic by treating the expanded garlic prepared in the first step (S10) with a sugar hydrolase;
A third step (S30) of aging the enzyme-treated garlic at 50-70°C for 5-10 days to prepare enzyme-treated black garlic;
A fourth step (S40) of mixing godubap with malt water and fermenting at 60 to 70°C for 9 to 10 hours and then extracting it with a compressor to prepare crude crude crude juice (S40); And
A fifth step (S50) of mixing the enzyme-treated black garlic prepared in the third step (S30) and the crude crude crude solution prepared in the fourth step (S40) at a weight ratio of 1:0.5-1.5, and then stirring to prepare a mixed solution; Including,
The swelling of the first step (S10) is characterized in that it is carried out for 10 to 15 minutes under the condition of 150 to 180 ℃,
The sugar hydrolase of the second step (S20) is characterized in that a mixed enzyme in which cellulase and pectinase are mixed in the same amount is added in an amount of 1% compared to the weight of the puffed garlic. ,
The sugar hydrolase-treated black garlic of the third step (S30) is concentrated to 10 to 15 Brix,
A method for preparing jocheong using black garlic treated with saccharide hydrolase. delete delete delete Jocheong using black garlic treated with saccharide hydrolase prepared by the method of claim 1.

Images