KR102510946B1 - Preparation method of black garlic extract for health functional food - Google Patents

Abstract

The present invention provides a preparation method of black garlic extract for health functional food and the black garlic extract prepared thereby, which can have excellent effects on improving skin wrinkles and suppressing wrinkle formation, have no toxicity or side effects on a human body, and have improved preference. The method comprises the steps of: (a) steaming black garlic at 80 to 100℃ and drying the black garlic at 30 to 40℃ 5 to 10 times; (b) mixing the black garlic which has undergone step (a) with dendropanax tree decoction and sugar source and maturing the mixture at 50 to 60℃ for 20 to 25 days; and (c) concentrating the matured mixture under reduced pressure at 60 to 70℃.

Description

Manufacturing method of black garlic essence for health functional food {PREPARATION METHOD OF BLACK GARLIC EXTRACT FOR HEALTH FUNCTIONAL FOOD}

The present invention relates to a method for producing black garlic essence for health functional food, and more particularly, to prepare black garlic essence through steaming, drying, and maturation of black garlic, and using the same, the effect of improving skin wrinkles and inhibiting wrinkle formation is excellent, , It relates to a technology for producing black garlic essence for health functional food with no toxicity and side effects to the human body and improved palatability.

Human skin undergoes changes due to various internal and external factors as we age. In other words, the secretion of various hormones that regulate metabolism is reduced internally (endogenous aging or natural aging), the function of immune cells and the activity of cells are reduced, and the biosynthesis of immune proteins and bioproteins necessary for the body is reduced. As for external harm (photoaging), the content of ultraviolet rays in the sun's rays increases due to the destruction of the ozone layer, and as environmental pollution becomes more serious, free radicals and harmful active oxygen increase, resulting in wrinkles of the skin as well as spots, freckles, It causes various changes, such as an increase in age spots.

In general, it is known that skin wrinkles are generated by various factors such as moisture content of the skin, collagen content, and immune function against the external environment.

Collagen is a fibrous tissue that gives skin flexibility and is a major component that accounts for about 70% of dermal tissue. Polypeptide chains of collagen fibers are synthesized in the granular reticulum of fibroblasts with telopeptides at both ends, and then secreted out of the cells in the form of procollagen combined in a triple helix structure. The secreted procollagen is cleaved by a specific enzyme to produce tropocollagen, which is combined with each other in the extracellular matrix to synthesize collagen fibers.

The synthesis of these collagen fibers rapidly decreases as the skin ages, and as the collagen fibers are deformed by the external environment, many wrinkles are created and deepened in the skin. Collagenase, a collagen degrading enzyme, is involved in the decomposition of such collagen.

Recently, a lot of skin physiological research has been conducted on the cause of skin wrinkles and how to improve them. As a solution, a method for improving skin wrinkles by external methods such as cosmetics has been proposed, but substances that show the effect of improving skin wrinkles by dietary intake Research on this is incomplete.

On the other hand, traditionally, as a method of facilitating garlic intake, a method of removing the irritating odor by using a baking or steaming method has been used. It is called 'black garlic' because it causes a browning reaction by its own ingredients and enzymes, so that even the inside of the garlic is dark brown. In black garlic, sugar components and amino acids of garlic undergo a non-enzymatic browning reaction, resulting in melanoidins, almost no volatile substances, increased total phenol and flavonoids, and water-soluble components such as S-allylcysteine (SAC) and S-allyl melcaptocystein (SAMC). It is known to have higher antioxidant, anticancer, lowering cholesterol, inhibiting cancer cell growth, and preventing heart disease than raw garlic. In particular, SAC, a representative water-soluble sulfur compound of black garlic, has antioxidant properties, inhibits cancer cell proliferation, improves cognitive function, and protects the liver. Functionality has been reported, but there is currently no research applied to health functional foods for improving skin wrinkles or suppressing skin wrinkles.

Republic of Korea Patent Registration No. 10-2016027

The problem to be solved by the present invention is to prepare black garlic essence through steaming, drying and aging process of black garlic, and use it to improve skin wrinkles and wrinkles in order to solve the problems mentioned in the background technology of the present invention. It is intended to produce a black garlic concentrate for health functional food with excellent inhibitory effect, no toxicity and side effects to the human body, and improved palatability.

In order to solve the above problems, the present invention, (a) steaming black garlic at 80 to 100 ° C. and drying at 30 to 40 ° C. 5 to 10 times; (b) mixing the black garlic passed through step (a) with Hwangchil tree decoction and sugar source and aging the mixture at 50 to 60 ° C. for 20 to 25 days; and (c) concentrating the aged mixture under reduced pressure at 60 to 70 ° C.

According to one embodiment of the present invention, the hwangchil tree decoction in step (b) is 10 to 30 hwangchil tree compared to hwangchil tree at least one selected from the wood (body), bark, stem, branch, leaf and fruit. It may be prepared by decocting in twice the weight of water for 6 to 10 hours.

According to one embodiment of the present invention, the sugar source in step (b) may be at least one selected from fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, xylooligosaccharide, gentiooligosaccharide, and agave syrup. .

According to one embodiment of the present invention, the step (b) is performed by mixing 500 to 1000 parts by weight of the Hwangchil tree decoction and 5 to 15 parts by weight of the sugar source with respect to 100 parts by weight of the black garlic that has passed through the step (a). It can be.

According to one embodiment of the present invention, the black garlic extract for health functional food may have an effect of improving skin wrinkles or inhibiting skin wrinkle formation.

According to the present invention, it is possible to provide a method for producing a black garlic extract for health functional food, which is excellent in improving skin wrinkles and inhibiting wrinkle formation, has no toxicity and side effects to the human body, and has improved palatability by using black garlic extract as an active ingredient. can

Hereinafter, the present invention will be described in more detail to aid understanding of the present invention.

According to the present invention, (a) steaming black garlic at 80 to 100 ° C and drying at 30 to 40 ° C 5 to 10 times; (b) mixing the black garlic passed through step (a) with Hwangchil tree decoction and sugar source and aging the mixture at 50 to 60 ° C. for 20 to 25 days; and (c) concentrating the aged mixture under reduced pressure at 60 to 70 ° C.

According to one embodiment of the present invention, step (a) is a step of steaming and drying black garlic once, repeating 5 to 10 times, 5 to 9 times, or 6 to 8 times, the steaming process It may be carried out at 80 to 100 ° C. or 85 to 95 ° C. for 10 to 30 minutes or 15 to 25 minutes, and the drying process may be performed at 30 to 40 ° C. or 33 to 37 ° C. for 10 to 30 minutes or 10 to 20 minutes. can be done in minutes. In particular, it was confirmed that the effect of suppressing or improving skin wrinkles was excellent when the process of steaming and drying the black garlic was included. confirmed.

According to one embodiment of the present invention, step (b) is a step of mixing and aging the black garlic that has passed through step (a) with Hwangchil tree decoction and sugar source, and the aging is performed for 20 to 25 days or 21 to 23 days. It may be performed at 50 to 60 °C or 53 to 57 °C. In particular, it was confirmed that when the black garlic that has gone through step (a) is mixed with Hwangchil tree decoction and saccharide source and aged, the effect of suppressing or improving skin wrinkles is significantly improved compared to the case of aging black garlic alone, and the aging temperature When carried out in the above temperature range, it was confirmed that the above effect is remarkably improved.

Hwangchil tree decoction in step (b) is prepared by adding one or more selected from the wood (body), bark, stem, branch, leaf, and fruit of Hwangchil tree to 10 to 30 times or 15 to 25 times the weight of Hwangchil tree in water. It may be prepared by decocting (boiling) for 6 to 10 hours or 7 to 9 hours. Specifically, the hwangchil tree decoction may be used by mixing the stem and leaves of hwangchil tree at a weight ratio of 1: 1 to 2 or 1: 1.3 to 1.7, but is not limited thereto. In particular, when preparing a decoction of Hwangchil tree using the stem and leaves of the Hwangchil tree, compared to the case of using other parts of the Hwangchil tree or using the stem and leaves alone, the bitter taste of the prepared black garlic extract And it was confirmed that there is an effect of significantly reducing the astringent taste.

The sugar source in step (b) may be at least one selected from fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, xylooligosaccharide, gentioligosaccharide, and agave syrup, but is not limited thereto. Specifically, fructooligosaccharide may be used as the sugar source.

In the step (b), 500 to 1000 parts by weight or 600 to 700 parts by weight of the Hwangchil tree decoction, and 5 to 15 parts by weight or 7 to 10 parts by weight of the sugar source, based on 100 parts by weight of the black garlic passed through the step (a) It can be done by mixing in parts. Specifically, it was confirmed that when the sugar source was used in the range of 5 to 15 parts by weight relative to 100 parts by weight of the black garlic that had undergone step (a), the flavor of the prepared black garlic extract was improved and the preference was improved.

According to one embodiment of the present invention, step (c) is a step of concentrating the mixture aged in step (b) under reduced pressure using a vacuum concentrator, in a vacuum state, wherein the vacuum concentration is performed at 60 to 70 It may be carried out for 1 to 10 hours or 1 to 5 hours at ℃ or 63 to 67 ℃. Through the step (c), finally, black garlic extract for health functional food can be prepared.

According to one embodiment of the present invention, the black garlic extract for health functional food may have an effect of improving skin wrinkles or inhibiting skin wrinkle formation. Specifically, the black garlic extract prepared by the production method of the present invention exhibits an inhibitory effect on the production of collagenase, an enzyme that decomposes collagen, and thus can suppress or improve the formation of skin wrinkles.

In addition, according to the present invention, there is provided a health functional food composition comprising black garlic essence for health functional food prepared by the manufacturing method of the present invention.

In the 'food composition' of the present invention, the type of food is not particularly limited. Examples of foods to which the black garlic essence can be added include drinks, meat, sausages, bread, biscuits, rice cakes, chocolates, candies, snacks, confectionery, pizza, ramen, other noodles, chewing gum, dairy products including ice cream, various soups, There are beverages, alcoholic beverages and vitamin complexes, dairy products and milk-processed products, etc., and include all health functional foods or health supplement foods in the usual sense.

In the food composition of the present invention, the black garlic essence may be added to food as it is or used together with other foods or food ingredients, and may be appropriately used according to conventional methods. In the food composition of the present invention, the amount of black garlic extract added may be suitably determined depending on the purpose of use (for prevention or improvement). It is preferable to include 0.1 to 100% by weight or 0.1 to 50% by weight of the black garlic concentrate based on the total weight of the food composition of the present invention, but is not limited thereto. However, in the case of long-term intake for the purpose of health and hygiene or health control, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.

Hereinafter, the present invention will be described in more detail by examples. However, the following examples are intended to illustrate the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, and the scope of the present invention is not limited only to these.

<Production Example>

Preparation Example 1

0.4 kg of stem and 0.6 kg of leaves of hwangchil tree, after removing 1 kg of foreign substances, washed and cut into 5 cm size. After mixing 20 times the weight of water compared to the cut hwangchil tree, it was boiled (boiled) for 8 hours to prepare a decoction of hwangchil tree.

Preparation Example 2

It was carried out in the same manner as in Preparation Example 1, but a decoction of Hwangchil tree was prepared using only 1 kg of leaves instead of leaves and stems of Hwangchil tree.

Preparation Example 3

It was carried out in the same manner as in Preparation Example 1, but a decoction of Hwangchil tree was prepared using only 1 kg of the stem instead of the leaves and stems of Hwangchil tree.

Production Example 4

It was carried out in the same manner as in Preparation Example 1, but a decoction of Hwangchil tree was prepared using only 1 kg of the bark instead of the leaves and stems of Hwangchil tree.

Preparation Example 5

It was carried out in the same manner as in Preparation Example 1, but a decoction of Hwangchil tree was prepared using only 1 kg of branches instead of leaves and stems of Hwangchil tree.

<Example>

Example 1

Steaming black garlic at 90 ° C. for 20 minutes and drying (drying) at 35 ° C. for 15 minutes were repeated 7 times, and then, based on 100 parts by weight of steamed and dried black garlic, 600 parts by weight of Hwangchil tree decoction of Preparation Example 1 and A mixture of 8 parts by weight of fructooligosaccharides was aged at 55 °C for 22 days. Thereafter, the aged mixture was concentrated under reduced pressure at 65° C. in a vacuum state for 2 hours to prepare a black garlic concentrate for health functional food.

Example 2

In the same manner as in Example 1, the process of steaming black garlic at 90 ° C. for 20 minutes and drying (drying) at 35 ° C. for 15 minutes was performed 5 times instead of 7 times to prepare a black garlic extract for health functional food.

Example 3

In the same manner as in Example 1, the process of steaming black garlic at 90 ° C. for 20 minutes and drying (drying) at 35 ° C. for 15 minutes was performed 10 times instead of 7 times to prepare a black garlic extract for health functional food.

Example 4

In the same manner as in Example 1, 5 parts by weight of fructooligosaccharide instead of 8 parts by weight was mixed with 100 parts by weight of steamed and dried black garlic to prepare a black garlic concentrate for health functional food.

Example 5

In the same manner as in Example 1, black garlic extract for health functional food was prepared by mixing 10 parts by weight of the fructooligosaccharide instead of 8 parts by weight with respect to 100 parts by weight of steamed and dried black garlic.

Example 6

In the same manner as in Example 1, 15 parts by weight of the fructooligosaccharide instead of 8 parts by weight was mixed with 100 parts by weight of steamed and dried black garlic to prepare a black garlic extract for health functional food.

Example 7

In the same manner as in Example 1, black garlic concentrate for health functional food was prepared by mixing 3 parts by weight of the fructooligosaccharide instead of 8 parts by weight with respect to 100 parts by weight of steamed and dried black garlic.

Example 8

In the same manner as in Example 1, 20 parts by weight of fructooligosaccharide instead of 8 parts by weight was mixed with 100 parts by weight of steamed and dried black garlic to prepare a black garlic extract for health functional food.

Example 9

It was carried out in the same manner as in Example 1, but the aging process was performed at 50 ° C instead of 55 ° C to prepare a black garlic concentrate for health functional food.

Example 10

It was carried out in the same manner as in Example 1, but the aging process was performed at 60 ° C instead of 55 ° C to prepare a black garlic concentrate for health functional food.

Example 11

It was carried out in the same manner as in Example 1, but using the hwangchil tree decoction of Preparation Example 2 (leaves) instead of Preparation Example 1 (leaves and stems), black garlic extract for health functional food was prepared.

Example 12

It was carried out in the same manner as in Example 1, but using the hwangchil tree decoction of Preparation Example 3 (stem) instead of Preparation Example 1 (leaves and stems), black garlic extract for health functional food was prepared.

Example 13

It was carried out in the same manner as in Example 1, but using the hwangchil tree decoction of Preparation Example 4 (peel) instead of Preparation Example 1 (leaves and stems), black garlic extract for health functional food was prepared.

Example 14

It was carried out in the same manner as in Example 1, but using the hwangchil tree decoction of Preparation Example 5 (eggplant) instead of Preparation Example 1 (leaves and stems), black garlic extract for health functional food was prepared.

<Comparative example>

Comparative Example 1

It is carried out in the same manner as in Example 1, but instead of repeatedly steaming and drying black garlic, black garlic prepared by steaming at 90 ° C. for 140 minutes and drying at 35 ° C. for 105 minutes once is used for health functional food A black garlic juice was prepared.

Comparative Example 2

In the same manner as in Example 1, the process of steaming black garlic at 90 ° C. for 20 minutes and drying (drying) at 35 ° C. for 15 minutes was performed twice instead of 7 times to prepare a black garlic extract for health functional food.

Comparative Example 3

In the same manner as in Example 1, black garlic was steamed at 90 ° C. for 20 minutes and dried (dried) at 35 ° C. for 15 minutes 4 times instead of 7 times to prepare a black garlic extract for health functional food.

Comparative Example 4

In the same manner as in Example 1, the process of steaming black garlic at 90 ° C. for 20 minutes and drying (drying) at 35 ° C. for 15 minutes was performed 12 times instead of 7 times to prepare a black garlic extract for health functional food.

Comparative Example 5

In the same manner as in Example 1, black garlic was steamed at 90 ° C. for 20 minutes and dried (dried) at 35 ° C. for 15 minutes 15 times instead of 7 times to prepare a black garlic extract for health functional food.

Comparative Example 6

In the same manner as in Example 1, but without using Hwangchil tree decoction, a mixture of only 8 parts by weight of fructooligosaccharide mixed with 100 parts by weight of steamed and dried black garlic was aged to prepare a black garlic extract for health functional food.

Comparative Example 7

It was carried out in the same manner as in Example 1, but without using sugar sources, a mixture of only 600 parts by weight of hwangchil tree decoction was mixed with 100 parts by weight of steamed and dried black garlic to prepare a black garlic extract for health functional food.

Comparative Example 8

It was carried out in the same manner as in Example 1, but the aging process was performed at 40 ° C instead of 55 ° C to prepare a black garlic extract for health functional food.

Comparative Example 9

It was carried out in the same manner as in Example 1, but the aging process was performed at 47 ° C instead of 55 ° C to prepare a black garlic concentrate for health functional food.

Comparative Example 10

It was carried out in the same manner as in Example 1, but the aging process was performed at 66 ° C instead of 55 ° C to prepare a black garlic concentrate for health functional food.

Comparative Example 11

It was carried out in the same manner as in Example 1, but the aging process was performed at 75 ° C instead of 55 ° C to prepare a black garlic extract for health functional food.

<Experimental example>

Experimental Example 1: Inhibitory effect on fibroblast collagenase (MMP-1)

The inhibitory effect on mammalian fibroblast collagenase (MMP-1) was measured by the following method.

After adding 100 μl of 2% red collagen substrate Azocoll solution to each 1.5 ml Eppendorf tube, one Eppendorf tube was used as a blank, and a standard activity curve of the enzyme was prepared To this end, collagenase enzyme standard solutions purchased from Calbiocam were added to the three tubes to be 10, 100, and 200 ppm, respectively. Each of the remaining tubes was treated with 100 μl of the collagenase enzyme standard solution, Examples 1 to 14 and Comparative Examples 1 to 11, and doxycycline at a concentration of 0.005%, respectively.

Buffer solution (0.05M Tris-HCl, 1nM CaCl ₂ , pH 7.8) was added to a total reaction solution of 500 μl, reacted in a 37° C. incubator for 18 hours, and then the Eppendorf tube was centrifuged at 10,000 g for 5 minutes to disintegrate. Unresolved collagen was precipitated. The supernatant containing the degraded collagen was taken and the absorbance was measured at 540 nm to prepare a standard activity curve, and the active concentration of the enzyme was converted from the standard curve to the enzymes of Examples 1 to 14 and Comparative Examples 1 to 11, and doxycycline and the control group. The activity was compared and evaluated, and the results are shown in Table 1 below.

Collagenase enzyme inhibition rate was obtained by the following formula.

Enzyme inhibition rate (%) = 100 - [(Experimental group enzyme activity / Control group enzyme activity) X 100]

sample collagenase enzyme
Inhibition rate (%) sample collagenase enzyme
Inhibition rate (%) doxycycline 49 Comparative Example 1 27 Example 1 92 Comparative Example 2 66 Example 2 88 Comparative Example 3 63 Example 3 86 Comparative Example 4 54 Example 4 84 Comparative Example 5 48 Example 5 83 Comparative Example 6 31 Example 6 90 Comparative Example 7 35 Example 7 87 Comparative Example 8 52 Example 8 83 Comparative Example 9 45 Example 9 89 Comparative Example 10 55 Example 10 85 Comparative Example 11 42 Example 11 84 Example 12 85 Example 13 87 Example 14 84

Referring to Table 1, it can be confirmed that Examples 1-14 exhibit excellent inhibitory effects on the collagenase enzyme compared to Comparative Examples 1-11. In particular, Comparative Example 1 in which the process of steaming and drying black garlic was not repeated, Comparative Example 6 in which Hwangchil tree decoction was not used, and Comparative Example 7 in which no sugar source was added showed that the collagenase enzyme inhibition rate was significantly reduced.

In other words, the ingredients added during the process of repeatedly steaming and drying black garlic and the aging process of black garlic (Hwangchil tree decoction and sugar source) can have a great effect on the collagenase enzyme inhibition rate, and furthermore, even if the process of steaming and drying black garlic is performed, Even if the number of times is beyond 5-10, or when the aging temperature range is out of 50-60 ° C. can

Experimental Example 2: Anti-wrinkle effect

In order to confirm the anti-wrinkle effect of Examples 1-14 and Comparative Examples 1-11, an anti-wrinkle experiment was performed using hairless mice.

6-week-old hairless mice were divided into a test group (Examples 1-14 and Comparative Examples 1-11) and a control group of 10 mice per sample, and the hairless mice were irradiated with 2MED 3 days a week for 10 weeks using a solar stimulator. to form wrinkles. After that, for 10 weeks, the diet was added to the general hairless mouse feed to include 60 mg/kg of the test group sample. To determine the degree of wrinkle formation inhibition, first, the wrinkle formation area was visually judged through visual inspection and photography, and the criterion was to compare the test group sample treatment group with the control sample treatment group (0 point), no inhibition (0 point), slight The number of animals was judged in 4 stages of inhibition (1 point), moderate inhibition (2 points), and significant inhibition (3 points), and is shown in Table 2 below. Water was used as a control

experimental group Inhibition of wrinkle formation (Marie) 0 points 1 point 2 points 3 points control group 9 One 0 0 Example 1 0 One One 8 Example 2 0 One 2 7 Example 3 One 0 One 8 Example 4 0 2 2 6 Example 5 0 0 2 8 Example 6 0 One 2 7 Example 7 0 0 3 7 Example 8 0 One 3 6 Example 9 0 One 4 5 Example 10 One 0 3 6 Example 11 One 0 One 8 Example 12 0 0 3 7 Example 13 0 One 2 7 Example 14 0 One 3 6 Comparative Example 1 8 One One 0 Comparative Example 2 6 3 0 One Comparative Example 3 5 3 0 2 Comparative Example 4 5 4 One 0 Comparative Example 5 6 4 0 0 Comparative Example 6 7 3 0 0 Comparative Example 7 8 2 0 0 Comparative Example 8 5 4 One 0 Comparative Example 9 6 2 2 0 Comparative Example 10 6 4 0 0 Comparative Example 11 6 2 One One

Referring to Table 2, the inhibition of wrinkle formation in hairless mice fed with Examples 1-14 showed an effect of suppressing moderate or more wrinkle formation at 80% or more, confirming that there is an excellent effect on suppressing wrinkle formation. On the other hand, Comparative Example 1-11 can confirm that the anti-wrinkle effect is significantly reduced compared to Examples 1-14.

That is, as confirmed in Experimental Example 1 above, the process of repeatedly steaming and drying black garlic and the ingredients (Hwangchil tree decoction and sugar source) added during the aging process of black garlic, as well as the number of times of steaming and drying and the aging temperature range are collagenase enzymes It affects the inhibition rate, and accordingly, it can be confirmed that it also affects the effect of suppressing or improving skin wrinkles.

Experimental Example 3: sensory test

A sensory test for Examples 1-14 was performed. Twenty women in their 40s and 50s who majored in food and nutrition, who were judged to have no problems with smell, taste, and vision, were selected as a panel. It was conducted on a 5-point scale (1: very bad, 2: bad, 3: average, 4: good, 5: very good). The sensory test results are shown in Table 3 below.

division flavor bitter astringent taste color overall sign Example 1 4.1 3.1 3.9 3.0 3.7 Example 2 3.8 3.3 3.5 2.9 3.6 Example 3 3.9 3.6 4.2 3.5 3.9 Example 4 3.6 3.2 3.5 3.3 3.6 Example 5 3.3 3.0 3.3 3.1 3.4 Example 6 3.7 3.3 3.7 3.0 3.5 Example 7 1.8 2.9 4.1 2.8 2.2 Example 8 2.0 2.8 4.0 3.3 2.1 Example 9 4.0 3.0 3.6 2.9 3.7 Example 10 4.5 3.5 4.0 2.7 3.8 Example 11 2.9 1.7 2.1 2.6 2.0 Example 12 3.0 1.8 1.9 3.2 1.8 Example 13 3.1 1.5 1.6 3.3 1.9 Example 14 3.0 2.0 1.9 2.9 1.8

Referring to Table 3, Examples 1-6 and 9-10 generally showed high acceptability in all items, whereas Examples 7-8 and Examples 11-14 showed significantly lower acceptability. Particularly, in Examples 7-8, the added amount of fructooligosaccharide, which is a sugar source, was outside the range of 5 to 15 parts by weight relative to 100 parts by weight of steamed and dried black garlic, and the flavor of the black garlic extract was reduced. Examples 11-14 It is judged that the degree of preference was reduced because only the leaves, stems, barks and branches of the hwangchil tree were used as decoctions, but the bitterness and astringency of the black garlic essence were not reduced.

Therefore, it can be confirmed that the black garlic extract has a great effect on the overall preference according to the amount of sugar source added during the aging process and the raw material of the hwangchil tree decoction.

As described above, according to the present invention, black garlic concentrate is prepared through repeated steaming and drying processes of black garlic and aging process, and using this, the effect of improving skin wrinkles and suppressing wrinkle formation is excellent, and there is no toxicity and side effects to the human body. , black garlic essence for health functional food with improved palatability can be provided.

Examples of preparation of the composition containing the black garlic concentrate of the present invention are described below, but the present invention is not intended to limit them, but only to specifically describe them.

Formulation Example 1. Preparation of powder

500 mg black garlic essence of any of Examples 1-12

Lactose 100 mg

Talc 10 mg

A powder is prepared by mixing the above ingredients and filling them in an airtight bag.

Formulation Example 2. Preparation of tablets

300 mg black garlic essence of any of Examples 1-12

Corn Starch 100 mg

Lactose 100 mg

Magnesium stearate 2 mg

After mixing the above ingredients, tablets are prepared by tableting according to a conventional tablet manufacturing method.

Formulation Example 3. Preparation of capsule formulation

200 mg black garlic essence of any of Examples 1-12

3 mg of crystalline cellulose

Lactose 14.8 mg

Magnesium stearate 0.2 mg

Capsules are prepared by mixing the above ingredients and filling them into gelatin capsules according to a conventional capsule preparation method.

Formulation Example 4. Preparation of liquid formulation

4 g black garlic essence of any of Examples 1-12

Isomerized sugar 10 g

5 g mannitol

Appropriate amount of purified water

According to the conventional liquid formulation manufacturing method, each component is dissolved in purified water, lemon flavor is added in an appropriate amount, the above components are mixed, and then purified water is added to adjust the total amount to 100g, and then filled into a brown bottle to be sterilized. to make a liquid

Formulation Example 5. Manufacturing of functional beverages

1000 mg of the black garlic essence of any of Examples 1-12

Citric Acid 1000 mg

100 g of oligosaccharides

2 g plum concentrate

1 g of taurine

Add purified water to make a total of 900 ml

After mixing the above ingredients according to the usual health drink manufacturing method, stirring and heating at 85° C. for about 1 hour, filtering the resulting solution into a sterilized 2l container, sealing and sterilizing it, and then refrigerating the health drink composition. used for manufacturing.

Although the composition ratio is a mixture of ingredients suitable for a relatively favorite beverage in a preferred embodiment, the mixing ratio may be arbitrarily modified according to regional and ethnic preferences such as the class of demand, the country of demand, and the purpose of use.

Claims (5)

(a) steaming black garlic at 90 ° C and drying at 30 to 40 ° C 7 times;
(b) mixing the black garlic passed through step (a) with hwangchil tree decoction and fructooligosaccharide and aging the mixture at 55° C. for 22 days; and
(c) concentrating the aged mixture under reduced pressure at 65 ° C. for 2 hours,
The decoction of Hwangchil tree in step (b) is prepared by decocting the stems and leaves of Hwangchil tree in water 10 to 30 times the weight of Hwangchil tree for 6 to 10 hours,
The step (b) is performed by mixing 600 parts by weight of the hwangchil tree decoction and 8 parts by weight of the fructooligosaccharide with respect to 100 parts by weight of the black garlic that has passed through the step (a),
Manufacturing method of black garlic essence for health functional food.
delete delete delete According to claim 1,
The method for producing a black garlic extract for health functional food, wherein the black garlic extract for health functional food has an effect of improving skin wrinkles or inhibiting skin wrinkle formation.