KR102461446B1 - Method for manufacturing of garlic drink - Google Patents

Abstract

The present invention relates to a garlic composition having a taste of coffee caused by roasting and a method for preparing a garlic drink by using the same, wherein taste and aroma corresponding to coffee are realized by adopting a new processing method of roasting and pulverizing garlic, thereby enabling men and women of all ages to readily consume the drink and conveniently take nutrients which the garlic possesses to actively contribute to the health of the national people and furthermore, consumption of coffee, which relies 100% on the import, can be greatly reduced, thereby contributing to economic development. The method of the present invention comprises: a garlic drying step (S10) of drying garlic; a garlic stir-frying step (S20) of roasting the dried garlic; and a garlic formation step (S30) of pulverizing the roasted garlic into particles. The garlic drying step (S10) includes: a garlic washing step (S11) of peeling Ungnyeo garlic and washing the surfaces of the same to dry off the garlic; a garlic slicing step (S12) of slicing the garlic; and a garlic processing step (S13) of repeating a process of spraying alcohol to the sliced garlic and drying the same.

Description

A garlic composition embodying coffee taste due to roasting and a method for manufacturing a garlic drink using the same {Method for manufacturing of garlic drink}

The present invention relates to a garlic composition embodying the aroma and taste of coffee and a method for producing a garlic beverage using the same, and more particularly, to a new concept processing method of roasting and powdering garlic to produce a taste and aroma corresponding to coffee. By implementing this, not only is it extremely easy to drink regardless of age or gender, but also the nutrients possessed by garlic can be consumed conveniently, thereby contributing to public health, and furthermore, it can greatly reduce the consumption of coffee, which is 100% dependent on imports, and contribute to economic development. It relates to a garlic composition in which coffee taste is realized due to roasting that can contribute, and a method for producing a garlic drink using the same.

Garlic is a food whose ingredients and efficacy have been widely proven enough to be selected by Time magazine as one of the top 10 superfoods. Allicin not only increases the absorption rate of vitamin B1, but also contains 0.20mg of vitamin B1 per 100g of garlic. When combined with allicin, the absorption rate increases by more than 20 times.

In addition, allicin is known as a powerful antibiotic, and has 100 times stronger sterilization power than penicillin, so it eliminates various harmful bacteria such as Escherichia coli, mold, and Shigella. Furthermore, by lowering cholesterol in the blood, it promotes blood circulation, suppressing arteriosclerosis and heart disease, and is effective in lowering blood sugar.

However, since allicin causes a strong odor, that is, garlic's unique taste and aroma, it is often mixed with other ingredients rather than consuming garlic itself. However, it is not easy to maintain the excellent active ingredients of garlic because nutrients may be destroyed depending on the recipe used for any food.

On the other hand, coffee is a favorite beverage in which green beans harvested from coffee trees are roasted through a processing process and then extracted by mixing one or two or more types of coffee beans. These coffees contain caffeine and are favored by many people because of their unique flavor, but if you consume a lot, you need to be careful about the amount you consume because caffeine can harm your health.

On the other hand, a food mixed with garlic and coffee has been developed in order to more easily drink garlic, and as an example, Korean Patent Application Laid-Open No. 10-2002-0093692 "Garlic-Coffee Manufacturing" is published. The technology achieved its purpose through the process of removing the unique flavor and flavor of garlic so that it is suitable for drinking, the process of having the color characteristic of coffee, and the process of imparting the unique taste and aroma of coffee. It provides functional foods that can enjoy the pharmacological effects of garlic and the taste of coffee while reducing the side effects of caffeine.

However, since the above technology cannot exert 100% of the original taste and aroma of coffee by itself, garlic is mixed with commercial coffee powder.

The reason why garlic itself cannot replace coffee beans as described above is that the currently developed technology could not completely remove the mucus unique to garlic during the drying process of garlic.

For example, as a method of drying garlic, Korean Patent Publication No. 10-1764644, "Method for producing freeze-dried garlic powder in which enzymes are alive and taste and flavor are well preserved" is published, and the technology is a step of freezing sliced garlic It consists of a step of freeze-drying by applying heat under reduced pressure after freezing, low-temperature drying so that the moisture content of garlic after freeze-drying is 5% (w/w) or less, and pulverizing into powder form after low-temperature drying.

As such, freeze-drying is used to preserve the nutritional components of garlic, but since freeze-drying preserves the nutritional components of garlic and preserves the unique taste and aroma of garlic, it is virtually impossible to use as a substitute for coffee beans.

Therefore, the present invention is to provide a new concept of garlic food that can actively contribute to public health by completely removing the mucus of garlic and by replacing coffee beans with garlic alone, thereby enabling the ingestion of the nutritional components of garlic without the burden of caffeine. .

Publication No. 10-2002-0093692 "Garlic-Coffee Manufacturing" Registered Patent Publication No. 10-1764644 "Method for producing freeze-dried garlic powder in which enzymes are alive and taste and aroma are well preserved"

The present invention was created to actively solve the above problems, and by actively improving a series of drying processes for pulverizing garlic, it removes the garlic's mucus component and garlic's unique taste and aroma resulting from it. Processing coffee beans into an alternative form is the main challenge.

In addition, unlike the conventional method of mixing garlic powder with coffee powder, the present invention perfectly realizes the taste and aroma of coffee with processed garlic itself, a technology that can actively contribute to national health due to nutrient intake of garlic Providing is another challenge.

A garlic composition in which coffee taste is realized due to the roasting proposed in the present invention in order to achieve the above-mentioned problem.
And a method for producing a garlic drink using the same is as follows.

Garlic beverage of the present invention is a garlic drying step of drying garlic (S10); and a garlic roasting step of roasting the dried garlic (S20); and a garlic forming step of crushing the roasted garlic into a three-dimensional shape (S30); characterized in that it is composed.

In addition, the garlic drying step (S10) is a garlic washing step (S11) of removing the outer skin of the female garlic, washing the surface and then removing the water; and the garlic shredding step (S12); and, a garlic processing step (S13) of repeatedly drying while spraying alcohol on the minced garlic.

In addition, the garlic roasting step (S20) is the first roasting step (S21) of roasting for 9 to 10 minutes at a temperature of 140 to 150 ° C.; And, roasting at a temperature of 170 to 180 ° C. for 7 to 8 minutes. Second stir-frying step (S22); includes.

In addition, the garlic processing step (S13) is a garlic aging step (S13-1) of adding any one or two or more sugar components of oligosaccharides, probiotics, and complex sugar sources to minced female garlic; and distilled water in a container of setting A garlic heating step (S13-2) of putting the aged garlic and directly heating the container; and a secondary drying step (S13-4) of applying edible alcohol to the dried garlic surface by spraying and then drying the secondarily for 50 to 60 minutes under a temperature condition of 50 to 60° C. (S13-4).

In addition, the complex sugar source includes any one of onion juice, pear juice, stevia, honey, or miracle berry, or a natural source in which two or more materials are mixed.

On the other hand, the garlic shredding step (S12) includes forming a plurality of pores on the surface of the garlic cut into pieces.

In addition, the garlic shredding step (S12) is a primary pore forming step (S12-1) of forming a plurality of pores by pressing the surface of the garlic cut into pieces with a multi-needle plate that moves up and down by a cylinder (S12-1) ; And, by immersing garlic in a container filled with carbonated water, a second pore forming step (S12-2) of generating air bubbles by inducing a chemical reaction caused by contact between carbonated water and garlic viscosity to form pores in the inner layer of garlic (S12-2) includes ;

According to the present invention consisting of the above configuration, garlic's unique pungent taste and pungent flavor are completely removed, and furthermore, the unique savory and bitter taste of coffee is realized with garlic itself, so that anyone can drink it easily, regardless of age or sex, from this. It has the effect of actively contributing to public health by easily and conveniently ingesting the nutrients of garlic.

In addition, the present invention is composed of only garlic without coffee powder, so it is possible to completely eliminate the worries of caffeine even when consumed in large quantities. have.

In addition, the present invention has another effect that can greatly contribute to economic development because it can significantly reduce the coffee consumption 100% dependent on imports.

1 is a flow chart listing step-by-step the manufacturing process of a garlic composition and a garlic beverage constituted according to a preferred embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, the configuration of the present invention and the resulting action and effect will be collectively described.

Advantages and features of the present invention, and a method for achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only this embodiment completes the disclosure of the present invention, and common knowledge in the technical field to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. In addition, like reference numerals refer to like elements throughout the specification.

The present invention relates to a garlic composition embodying the aroma and taste of coffee and a method for producing a garlic drink using the same.

Above all, the present invention adopts a new concept processing method of roasting and powdering garlic to realize the taste and aroma corresponding to coffee, so that it is extremely easy to drink regardless of gender, regardless of gender, and it is possible to conveniently ingest the nutrients possessed by garlic. It is possible to actively contribute to national health and, furthermore, to significantly reduce the amount of coffee consumption that is 100% dependent on imports, thereby contributing to economic development. Note that

Garlic beverage of the present invention uses Ungnyeo garlic, a special product of Gunwi-gun. The Woongnyeo garlic is known as giant garlic and the like, and is preferably one of the varieties of elephant garlic. Ungnyeo garlic plant itself is about 30~40cm larger than regular garlic plants, one garlic clove is about 2-3 times bigger than regular garlic, and one garlic clove is about 7~10 times bigger than regular garlic. Ungnyeo garlic is spicier than regular garlic, but has a less pungent taste and aroma. In particular, Woongnyeo garlic is more than 10 times more effective than regular garlic in proportion to its size, so you can get even better effects when consumed.

1 is a flow chart listing step-by-step the manufacturing process of the garlic composition and garlic beverage constituted according to a preferred embodiment of the present invention.

As shown in Figure 1, the garlic beverage of the present invention is a garlic drying step (S10) in which processes such as removing the outer skin of garlic, washing, and drying are performed; and a garlic roasting step ( S20); And, a garlic forming step (S30) of grinding the roasted garlic into a three-dimensional form such as coffee beans; consists of.

The garlic drying step (S10) is a step of drying the ungnyeo garlic to remove the characteristic pungent taste, the pungent taste, and the unique odor of garlic. (S11), and a garlic shredding step (S12) of shredding garlic in pieces, and a garlic processing step (S13) of repeatedly drying while spraying edible alcohol on the minced garlic.

The biggest core technology of the present invention is to spray and dry the edible alcohol on the surface of the garlic minced in the garlic processing step (S13). Here, alcohol (酒精) refers to a colorless and transparent volatile liquid as a compound in which one hydrogen atom of ethane is substituted with a hydroxyl group. For example, when alcohol is applied to garlic, it combines with the mucus of garlic and volatilizes, so that the mucus of garlic can be easily removed. Garlic's mucus produces garlic's unique pungent taste, pungent taste, and garlic's unique odor.

Table 1 below shows the results of comparing the components with various specimens dried in various ways to verify the components of the dried garlic proposed by the present invention.

* object

The present invention: After spraying alcohol on the surface of the sliced garlic, dried garlic

Specimen 1: Freeze-dried sliced garlic (Ex._Registration Patent Publication No. 10-1764644)

Specimen 2: Low-temperature dried garlic (eg_ Patent Publication No. 10-1808584)

Specimen 3: Hot-air dried garlic (Ex._Registration Patent Publication No. 10-1922099)

* Experimental example

Ungnyeo garlic was used for each subject's garlic, and the nutrient retention rate and mucus removal rate of dried garlic were compared respectively.

Nutrient retention rate was measured based on 100% of nutrients before drying, and converting the amount of nutrients remaining after drying as a percentage. Calorie, protein, fat, saturated fatty acid, trans fat, cholesterol, sodium, sugar, calcium, iron, potassium, vitamin A, vitamin C, vitamin D, dietary fiber, carbohydrate, that is, 16 major nutrients were analyzed. , the inspection method was based on the method presented in the Food Standards Code. The mucus removal rate was determined by putting raw garlic and dried garlic in boiling water at 130 to 150 ° C, respectively, and leaving it to stand for 30 minutes to 2 hours to extract the mucus, and comparing the amount of mucilage extracted from raw garlic and the amount of mucilage extracted from dried garlic. The removal rate was ensured.
division Nutrient retention rate (%) Mucus removal rate (%) the present invention 96.3 97.15 Psalm 1 95.5 38.44 Psalm 2 87.7 62.01 Psalm 3 51.6 70.82

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<Comparative Analysis Table of Nutrient Preservation Rate and Mucus Removal Rate of Dried Garlic>

As shown in Specimens 1 to 3 of Table 1, the lower the drying temperature, the better to preserve the nutrients, but on the contrary, the mucus could not be removed. As a result, coffee using only garlic could not be prepared because the existing drying system could not solve both the preservation of nutrients and the removal of mucus at the same time.

However, since the present invention is a system that completely pre-removes the mucus using alcohol and then dries it, it was possible to simultaneously remove the mucus while preserving the nutrients of garlic.

In particular, the garlic processing step (S13) of the present invention is a garlic aging step (S13-1) in which any one or two or more sugar components of oligosaccharides, probiotics and complex sugar members are added to minced male garlic and aged (S13-1); A garlic heating step (S13-2) in which distilled water and aged garlic are put, and the container is directly heated; and a secondary drying step (S13-4) of applying edible alcohol to the dried garlic surface in a spray-type manner and then secondary drying for 50 to 60 minutes under a temperature condition of 50 to 60° C.; and is configured to further include.

The garlic maturation step (S13-1) is a process of aging by putting raw garlic in a tank containing sugar components. . The sugar component is composed of oligosaccharides, probiotics, or complex sugar sources, and either one of them may be selected and aged, or two or more may be mixed and aged, and in addition, all materials containing a large amount of sugar to give a sweet taste It can also be matured.

The oligosaccharide and complex sugar source are mainly sweetening components, and may be added for the purpose of increasing the sugar content of the garlic liquid. may be added for this purpose. Here, the complex sugar source proposed by the present invention is provided separately from those made of stevia and honey and those made of miracle berry. First, the complex sugar source consisting of staiva and honey is a mixture of onion, pear, stevia and honey, and onion and pear are ground and mixed in the form of juice. The stevia and honey are added for the purpose of imparting a higher sweetness to garlic, and the onion and pear are added for the purpose of supplementing the insufficient nutritional components of garlic. In particular, onions, like garlic, not only produce a large amount of nutrients as heat is applied, but also have a property of improving sweetness as the moisture contained in the onion itself is lost.

In the garlic heating step (S13-2), distilled water and aged garlic are put in a container of the setting, and the container is directly heated to actively preserve allin and S-alicysteine, which are active ingredients of garlic. For example, garlic produces a large amount of nutrients as heat is applied, and in general, one of the hot water method and the direct heating method can be selected. Here, according to the repeated experimental results, in the case of the hot water method, 0.0㎍/g of allin was detected and virtually completely disappeared, and S-Allyl-L-cysteine was also detected at 17.1㎍/g, although it was detected. The quantity was very insignificant. On the other hand, according to the direct heating method, 908.3 μg/g of allin was measured and 48.4 μg/g of S-Allyl-L-cysteine was measured, which is a higher level of production and preservation than the hot water method. had this

Table 2 below shows the results of comparing the components of dried garlic according to whether the sugar component was aged or directly heated.

* object

Specimen 1: Garlic slices, sugar component ripening, direct heating, primary drying, alcohol spray application, dried garlic after secondary drying

Specimen 2: Garlic slices, alcohol spray application, dried garlic

* Experimental example

Ungnyeo garlic was used for each garlic, and the nutrient retention rate and mucus removal rate of dried garlic were compared respectively.

Nutrient retention rate was measured based on 100% of nutrients before drying, and converting the amount of nutrients remaining after drying as a percentage. Calorie, protein, fat, saturated fatty acid, trans fat, cholesterol, sodium, sugar, calcium, iron, potassium, vitamin A, vitamin C, vitamin D, dietary fiber, carbohydrate, that is, 16 major nutrients were analyzed. , the inspection method was based on the method presented in the Food Standards Code. The mucus removal rate was determined by putting raw garlic and dried garlic in boiling water at 130 to 150 ° C, respectively, and leaving it to stand for 30 minutes to 2 hours to extract the mucus, and comparing the amount of mucilage extracted from raw garlic and the amount of mucilage extracted from dried garlic. The removal rate was ensured.

division Nutrient retention rate (%) Mucus removal rate (%) Psalm 1 98.5 98.62 Psalm 2 96.3 97.15

<Comparative analysis table of ingredients according to the additional process>

As shown in Table 2 above, more perfect dried garlic could be manufactured by perfectly complementing the somewhat insufficient retention of nutrients and mucus removal rate of garlic dried by applying alcohol as shown in Table 2 through sugar component ripening and direct heating.

The garlic roasting step (S20) is a first roasting step (S21) of roasting for 9 to 10 minutes at a temperature condition of 140 to 150°C; and a second roasting for 7 to 8 minutes at a temperature condition of 170 to 180°C Stir-frying step (S22); consists of.

As described above, the nutritive components are perfectly preserved and the dry garlic from which the mucus peculiar to garlic has been completely removed was roasted twice to achieve a savory and bitter taste similar to or equal to that of general coffee beans.

The garlic forming step (S30) is a step of forming the dried garlic roasted twice into a desired shape by an operator, and may be molded into a three-dimensional form or a powder form.

For example, the three-dimensional shape means the shape of general coffee beans.

On the other hand, the garlic shredding step (S12) may include forming a plurality of pores on the surface of the garlic cut into pieces.

The garlic shredding step (S12) is a first pore forming step (S12-1) of forming a plurality of pores by pressing the surface of the garlic cut into pieces with a multi-needle plate operated up and down by a cylinder (S12-1); and , a secondary pore forming step (S12-2) of immersing garlic in a container filled with carbonated water to form pores in the inner layer of garlic by generating air bubbles by inducing a chemical reaction caused by contact between carbonated water and garlic viscosity; is composed

In the present invention, the most important focus is on removing the garlic's mucus to remove the garlic's inherent taste and aroma. Therefore, the garlic is cut into pieces, and the garlic mucus is volatilized by spraying alcohol on the surface of the garlic cut into pieces.

However, there is no guarantee that the applied alcohol completely penetrates into the center of garlic and volatilizes even the mucus inside the garlic, and the thicker the cut of garlic, the more difficult it is to volatilize the mucus inside the garlic.

Therefore, the present invention provides a movement route for alcohol by forming a large amount of pores so that alcohol can easily penetrate into the inside of garlic, and a discharge route through which alcohol can easily volatilize together with mucus is also provided.

In particular, carbonated water causes a chemical reaction when it comes into contact with the mucus of garlic, causing a large amount of bubbles. The bubble hole is formed to allow the alcohol to permeate more easily.

Table 3 below shows the results of comparing the ingredients of dried garlic according to the presence or absence of pores.

* object

Specimen 1: Garlic slices, pore formation, carbonated water immersion, sugar component ripening, direct heating, primary drying, alcohol spray application, secondary drying of dried garlic

Specimen 2: Garlic slices, sugar component ripening, direct heating, primary drying, alcohol spray application, dried garlic after secondary drying

* Experimental example

Ungnyeo garlic was used for each garlic, and the nutrient retention rate and mucus removal rate of dried garlic were compared respectively.

Nutrient retention rate was measured based on 100% of nutrients before drying, and converting the amount of nutrients remaining after drying as a percentage. Calorie, protein, fat, saturated fatty acid, trans fat, cholesterol, sodium, sugar, calcium, iron, potassium, vitamin A, vitamin C, vitamin D, dietary fiber, carbohydrate, that is, 16 major nutrients were analyzed. , the inspection method was based on the method presented in the Food Standards Code. The mucus removal rate was determined by putting raw garlic and dried garlic in boiling water at 130 to 150 ° C, respectively, and leaving it to stand for 30 minutes to 2 hours to extract the mucus, and comparing the amount of mucilage extracted from raw garlic and the amount of mucilage extracted from dried garlic. The removal rate was ensured.

division Nutrient retention rate (%) Mucus removal rate (%) Psalm 1 99.3 99.15 Psalm 2 98.5 98.62

<Comparative analysis table of ingredients according to the presence or absence of pores>

As shown in Table 3, the mucus removal rate of 98.62% was improved up to 99.15% by forming pores in the garlic slices, and further, various effects such as improved heat transfer through pores and improved nutrients were obtained.

According to the present invention having the above configuration, garlic's unique pungent taste and pungent flavor are completely removed, and furthermore, the unique savory and bitter taste of coffee is realized with garlic itself, so that anyone, regardless of age or gender, can easily drink it. It is possible to actively contribute to public health by easily and conveniently ingesting the nutrients of garlic.

In addition, since it is made of only garlic without coffee powder, it can completely eliminate the worries of caffeine even when consumed in large quantities. In addition, it can significantly reduce the consumption of coffee, which is 100% dependent on imports, which can greatly contribute to economic development.

The present invention described above has been described with reference to one embodiment shown in the drawings, but this is merely exemplary, and various modifications and equivalent other embodiments are possible by those skilled in the art. should be made clear. Accordingly, the true technical protection scope of the present invention should be construed by the appended claims, and all technical ideas within the equivalent scope should be construed as being included in the scope of the present invention.

S10. garlic drying step
S20. garlic frying step
S30. garlic forming step

Claims (5)

Garlic drying step (S10) of drying garlic; And, garlic roasting step (S20) of roasting dried garlic; And garlic forming step (S30) of crushing the roasted garlic into a three-dimensional shape;
The garlic drying step (S10) is a garlic washing step (S11) of removing the outer skin of female garlic, washing the surface, and then removing water; Garlic processing step (S13) of repeatedly drying while spraying edible alcohol on the minced garlic (S13);
The garlic shredding step (S12) is a first pore forming step (S12-1) of forming a plurality of pores by pressing the surface of the garlic cut into pieces with a multi-needle plate operated up and down by a cylinder (S12-1); and , a secondary pore forming step (S12-2) of immersing garlic in a container filled with carbonated water to generate air bubbles by inducing a chemical reaction caused by contact between carbonated water and garlic viscosity to form pores in the inner layer of garlic; including,
The garlic processing step (S13) is a garlic maturation step (S13-1) of adding sugar components consisting of oligosaccharides, probiotics, and complex sugar sources to minced female garlic; Garlic heating step of directly heating the container (S13-2); And, the primary drying step of first drying the heated garlic under a temperature condition of 50 to 70 ℃ (S13-3); And, edible on the surface of the dried garlic A secondary drying step (S13-4) of applying alcohol in a spray-type manner and then secondary drying for 50 to 60 minutes under a temperature condition of 50 to 60 ° C. A garlic composition embodying coffee taste due to roasting, characterized in that it is a natural sugar source consisting of , miracle berry, and a method for producing a garlic drink using the same
delete According to claim 1,
The garlic roasting step (S20) is,
The first roasting step (S21) of roasting for 9 to 10 minutes at a temperature condition of 140 to 150 ℃;
Secondary roasting step (S22) of roasting for 7 to 8 minutes at a temperature of 170 to 180 ℃;
A garlic composition embodying coffee taste due to roasting comprising delete delete

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