KR102522440B1 - Complex seasoning food composition containing black garlic and ginger - Google Patents

Abstract

The present invention contains black garlic raw materials and ginger raw materials, and has excellent fragrance and can remove odors, so that it can be added to various dishes such as meat dishes, fish dishes, seafood dishes, salads, pasta, etc. to enhance the flavor of food easily without a complicated cooking process. It relates to a natural seasoning food composition that can be used for purposes such as sauces with
The natural seasoning food composition according to the present invention includes 10 to 50 parts by weight of black garlic raw material and 50 to 90 parts by weight of ginger raw material, wherein the black garlic raw material is freeze-dried raw garlic to prepare dried garlic, and the prepared dried garlic is mixed and aged. It is prepared by mixing with pretreatment and then aging at high pressure to remove the unique irritating odor peculiar to garlic, thereby preparing seasoned food with excellent flavor, and exhibiting health improvement efficacy due to the high content of active ingredients.

Description

Natural seasoning food composition containing black garlic and ginger {Complex seasoning food composition containing black garlic and ginger}

The present invention contains black garlic raw materials and ginger raw materials, and has excellent fragrance and can remove odors, so that it can be added to various dishes such as meat dishes, fish dishes, seafood dishes, salads, pasta, etc. to enhance the flavor of food easily without complicated cooking process. It relates to a natural seasoning food composition that can be used for purposes such as sauces with

In addition, the natural seasoning food composition according to the present invention can be effectively used in the food service business as it can standardize the taste and aroma of seasoned dishes to prepare dishes with the same taste and aroma.

Seasoning foods such as sauces, powdered sauces, ketchup, mayonnaise, seasonings enhance appetite by imparting taste and color to food, increase nutritional value by adding sub-ingredients, and combine ingredients while food is being cooked. The importance of sauces is being emphasized to add flavor and act as a lubricant to help digestion, and to enhance the taste and appearance of dishes, and the globalization of food culture has led to the growth of various types of sauce markets around the world, and the gradual spread of food culture. source plays an important role.

In particular, sauce products such as Korean sauces have secured export competitiveness overseas, and accordingly, the food industry is taking the lead in globalizing traditional sauces by turning traditional foods into sauces and accelerating targeting overseas markets. Various studies are being conducted to prepare seasoned foods suitable for

On the other hand, black garlic is produced by fermenting and aging raw garlic for a certain period of time in a specific environment. Black garlic has long-term fermentation and aging to remove garlic's unique irritating odor and improve preservation, so that deterioration does not easily occur. In addition, it is known that the antioxidant power of raw garlic is increased by about 10 times or more compared to raw garlic without destroying the original active ingredients of raw garlic. -S-allyl cysteine is produced, and the content of polyphenol compounds with cholesterol oxidation suppression, active oxygen suppression, and arteriosclerosis prevention effect is known to increase in large amounts. Research using black garlic as a food material has been conducted It is actively being done, and recently, various methods for using black garlic as a source are being researched and developed.

For example, Korean Patent Registration No. 10-1463081, Document 1, relates to a method for producing black garlic sauce and a black garlic sauce prepared by the method. In Document 1, white sugar, ginger powder, seasoning, starch, fructooligosaccharide, soy sauce Disclosed is a method for preparing black garlic sauce by mixing fructose, malt syrup, black garlic concentrate, onion extract, licorice extract, purified water, and raw garlic.

As another example, Korean Patent Registration No. 10-1753675, Document 2, relates to a method for manufacturing kimchi with improved antioxidant activity using black garlic. In Document 2, black garlic prepared by aging raw garlic, Chinese paulownia leaves, and body greens are mixed. After extraction, a black garlic mixture concentrate is prepared, the prepared black garlic mixture concentrate is mixed with various seasonings to prepare a kimchi seasoning, and then a method of manufacturing black garlic kimchi using the prepared kimchi seasoning is disclosed.

As another example, Korean Patent Registration No. 10-1979445, document 3, relates to a marinade using black garlic and cudrania quince, a chicken stir-fried soup using the same, and a method for manufacturing the same. Red pepper powder, sugar, plum extract, soy sauce, salt, garlic, ginger, pepper powder, cooking wine, sesame oil, and rice wine are mixed in a specific weight ratio and aged for a certain period of time to prepare a marinade for chicken stir-fried soup using black garlic and cucurbita. is starting

However, the methods disclosed in Documents 1 to 3 have the advantage of being able to prepare dishes in which garlic components can be easily ingested by containing black garlic prepared by fermenting or aging garlic as an active ingredient, but raw meat, fish and shellfish, fish There is a problem in that it is difficult to use in foods where an excessive amount of seasoning is not added, such as roasting, and the content of black garlic is low, and there is a problem in that synthetic sugars such as sugar and taffy are used to impart sweetness.

In addition, there is a problem that the productivity of the sauce decreases as black garlic prepared by fermenting and aging for several tens of days at a temperature of 40 to 90 ° C.

Korean Patent Registration No. 10-1463081 (Announcement date: 2014.11.21) Korean Patent Registration No. 10-1753675 (Announcement date: 2017.07.06) Korean Patent Registration No. 10-1979445 (Announcement date: 2019.05.16) Korean Patent Registration No. 10-1931764 (Announcement date: 2018.12.21)

The present invention has been made to solve the problems of the prior art as described above, and contains a high content of black garlic raw material to impart taste and color to food to enhance appetite and increase the content of nutrients in food. In addition, it is intended to provide technical information about a natural seasoning food composition that can easily add flavor to dishes and can be easily used even for foods that do not have an excessive amount of seasoning, such as raw meat, fish and shellfish, grilled fish, and the like.

In addition, the present invention is to provide technical details related to a method for producing a black garlic raw material capable of greatly shortening the aging time of garlic.

The technical problems to be solved by the present invention are not limited to the above-mentioned technical problems, and other technical problems not mentioned are clearly understood by those skilled in the art from the description below. It could be.

In order to achieve the above technical problem, the present invention includes 10 to 50 parts by weight of black garlic raw material and 50 to 90 parts by weight of ginger raw material, and the black garlic raw material includes (a) removing the outer and inner skins of whole garlic to produce raw garlic preparing; (b) preparing dried garlic by freezing the raw garlic at a temperature of -80 to -50 ° C and then drying; (c) preparing a mixture containing pre-treated garlic by mixing the dried garlic with the mixed aging liquid and then reacting for 0.5 to 2 hours; (d) After obtaining the pre-treated garlic, the pre-treated garlic is pressed at a temperature of 40 to 70 ° C. and a pressure of 50 to 200 MPa, and the dried garlic is pressed at a temperature condition of 50 to 100 ° C. for 0.5 to 6 hours. It provides a natural seasoning food composition characterized in that it is prepared by a method comprising the step of preparing black garlic by aging.

The ginger raw material may include at least one selected from the group consisting of ginger paste, ginger powder, and ginger slices.

According to a preferred embodiment of the present invention, the natural seasoning food composition is parsley, bay, shallot, cumin, rosemary, oregano, raw garlic, onion, green onion, basil, cinnamon, clove, sancho, caraway, cardamom, clover, cora , chives, cilantro, coriander, celery, dill seed, dill weed, lemon pepper, mace, nutmeg, porcini, tarragon, thyme, sage, chervil, coriander cilantro, savory and sun-dried tomatoes Herbal raw materials may be further included.

According to a preferred embodiment of the present invention, the natural seasoning food composition further comprises a natural flavor enhancer including at least one selected from the group consisting of grain, mushroom, tomato, vegetable oil, milk, cheese, butter and margarine. can do.

According to a preferred embodiment of the present invention, the natural seasoning food composition is selected from the group consisting of red pepper powder, red pepper seed powder, black pepper powder, cheongyang red pepper powder, jalapeno, chili, allspice, cayenne pepper, pepperocini and peperoncino It may further include a natural spice additive containing one or more species.

According to a preferred embodiment of the present invention, the natural seasoning food composition may further include at least one seasoning selected from the group consisting of soy sauce powder, soybean paste powder, gochujang powder, jjajang powder, fish sauce powder, salt and saccharides. .

According to a preferred embodiment of the present invention, the mixed aging liquid is a mixed ground product containing 30 to 50 parts by weight of figs, 10 to 30 parts by weight of pears, 10 to 30 parts by weight of broccoli, and 5 to 50 parts by weight of water. can

According to a preferred embodiment of the present invention, the natural seasoning food composition may be formulated as a liquid sauce or a powder sauce.

The natural seasoning food composition according to the present invention utilizes natural raw materials such as black garlic and ginger and is added to various dishes such as meat dishes, fish dishes, seafood dishes, salads, pasta, etc. to enhance the flavor of food easily without complicated cooking process, It has high palatability, is easy to handle, and there is no concern about deterioration even when stored for a long time.

In addition, the natural seasoning food composition according to the present invention promotes appetite by exhibiting functions such as removing meat, preservatives, fishy smell and odor, improving flavor, and imparting taste and color to food, and increases nutritional value of food due to addition and has digestive action. Not only can it help, but it can show health improvement effects by including a large amount of active ingredients in the human body, so it can be effectively used at home or in a restaurant business.

In addition, the natural seasoning food composition according to the present invention can produce black garlic with a high content of active ingredients through processes such as freeze-drying fresh garlic, immersion in a mixed aging solution, and pressure aging, so that the aging time for producing black garlic is greatly reduced. Since it can be made, it can contribute to improving the productivity of natural seasoning food compositions.

1 is a process chart showing a manufacturing method of black garlic raw material according to a preferred embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. However, since the description of the present invention is only an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, since the embodiment can be changed in various ways and can have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, the scope of the present invention should not be construed as being limited thereto.

The meaning of terms described in the present invention should be understood as follows.

Terms such as "first" and "second" are used to distinguish one component from another, and the scope of rights should not be limited by these terms. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element. It should be understood that when an element is referred to as “connected” to another element, it may be directly connected to the other element, but other elements may exist in the middle. On the other hand, when an element is referred to as being “directly connected” to another element, it should be understood that no intervening elements exist. Meanwhile, other expressions describing the relationship between components, such as “between” and “immediately between” or “adjacent to” and “directly adjacent to” should be interpreted similarly.

Singular expressions should be understood to include plural expressions unless the context clearly dictates otherwise, and terms such as “comprise” or “having” refer to a described feature, number, step, operation, component, part, or It should be understood that it is intended to indicate that a combination exists, and does not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs, unless defined otherwise. Terms defined in commonly used dictionaries should be interpreted as consistent with meanings in the context of related art, and cannot be interpreted as having ideal or excessively formal meanings unless explicitly defined in the present invention.

Hereinafter, the present invention will be described in detail.

The natural seasoning food composition according to the present invention includes a raw material of black garlic and a raw material of ginger.

Black garlic raw material is produced by aging raw garlic in a specific environment for a certain period of time. Through aging, black garlic has the characteristics of not easily deteriorating due to the removal of garlic's unique irritating odor and improved preservation, and the original active ingredients of raw garlic are not destroyed. It shows a characteristic that the antioxidant power is increased by about 10 times or more compared to raw garlic. In addition, S-allyl cysteine, which is effective in preventing cancer, suppressing cholesterol, improving arteriosclerosis, preventing heart disease and preventing Alzheimer's, is produced, and poly The content of phenol (polyphenol) compounds is greatly increased to show physiological activity.

In addition, black garlic raw materials are added to various dishes such as meat dishes, fish dishes, seafood dishes, salads, pasta, etc., as umami and unique flavor are formed as a large amount of amino acids such as glutamic acid and glycine are formed. You can easily enhance the flavor of food without a complicated cooking process and have high palatability.

In the natural seasoning food composition, the black garlic raw material may be mixed in an amount of 10 to 50 parts by weight, and if the content of the black garlic raw material is less than 10 parts by weight, it is difficult not only to impart the unique flavor of black garlic, but also to exhibit health functionalities. When the weight part is exceeded, there is a disadvantage in that manufacturing cost increases.

The black garlic raw material as described above can be used by the manufacturing method of black garlic raw material, which can greatly shorten the aging time through processes such as freeze-drying, immersion in a mixed aging solution, and pressure aging. The manufacturing method of black garlic raw material is described below. to explain in detail.

In addition, the natural seasoning food composition according to the present invention includes a ginger raw material, and ginger extract, ginger paste, ginger powder, or a mixture thereof may be used as the ginger raw material.

Ginger is introduced as a spice that removes the smell and fishy smell of food, provides a fragrant flavor to food, promotes digestion by including diastase and proteolytic enzymes, warms the body, stabilizes the mind and body, and promotes gastrointestinal movement. can stimulate appetite. In addition, it shows the efficacy of improving nausea and diarrhea, and contains a large amount of active ingredients such as gingerol and shogaol, so it can exhibit a sterilization effect against various pathogenic bacteria, preventing the propagation of various germs in food for a long time, and The natural seasoning food composition can be added to various dishes such as meat dishes, fish dishes, seafood dishes, salads, pasta, etc.

Ginger raw material may be added in an amount of 50 to 90 parts by weight relative to 100 parts by weight of the natural seasoning food composition. If it exceeds parts by weight, there is a concern that palatability may be deteriorated due to excessive aromatic components.

On the other hand, the natural seasoning food composition according to the present invention not only removes odors and prepares dishes with excellent flavor, but also can standardize the taste and aroma of seasoned dishes, and accordingly, restaurants such as restaurants Herbal raw materials may be further included so that dishes having the same taste and aroma can be prepared.

The herbal ingredients include parsley, laurel, shallot, broccoli, cumin, rosemary, oregano, basil, allspice, cinnamon, raw garlic, onion, green onion, clove, Japanese pepper, arrowroot, caraway, cardamom, clover, cayenne pepper, Cora, chives, cilantro, chili, coriander, celery, dillseed, dillweed, lemon pepper, mace, nutmeg, porcini, tarragon, dime, sage, chervil, coriander cilantro, savory, sundried tomatoes, or a mixture thereof. Representative examples include, and powders, extracts, essences, etc. prepared using the above raw materials may be used, but are not limited thereto.

For example, parsley is a Western vegetable that is indispensable in Western cuisine. It contains large amounts of vitamins A and C, calcium and iron, and contains apiol to give off a unique fragrance, so it can remove odors and prepare dishes with excellent fragrance. enable it to be manufactured.

Shallot is a kind of French onion, and after going through a process of boiling and drying it weakly, it can be ground and powdered to remove odor.

Cumin gives spicy, bitter, sweet, and exotic flavors to stimulate appetite and promote digestion, while rosemary has excellent antibacterial, bactericidal, antioxidant, and sterilizing effects, allowing food to be stored for a long time. let it be

Oregano has a strong minty scent and has a bitter taste, helps detoxify the body when ingested, promotes digestion, and provides a strong taste that keeps attracting sweetness. grant

Mannan is prepared by drying, pulverizing, and milling old medicine, and becomes a viscous colloidal liquid when mixed with water. Such mannan inhibits free movement of the powder composition constituting the seasoning powder by making the entire seasoning sauce into a weak colloidal state when water is mixed with the barbecue seasoning powder to make the seasoning sauce.

Onions impart a unique fresh taste and sweetness, can remove active oxygen, prevent fat accumulation in the body by decomposing fat components, improve digestion by protecting the stomach, and are used as seasoning ingredients. , It is low in calories and can lower cholesterol concentration, so it helps in diet, and contains emulsified allyl to help secretion of digestive juices and facilitate metabolism to promote digestion.

It is used as a green onion spice, contains a large amount of soluble carbohydrates, contains crude fiber, pure protein, crude fat, ash content, pentosan, etc., and polysaccharide complexes such as cellulose, hemicellulose, protopectene, and water-soluble pectin are soluble due to moisture. contains mucilage; Green onions contain a large amount of alliin, a sulfide amino acid, and when the cell membrane is destroyed and alliin is exposed, it is decomposed to produce alliin. Allicin can homogenize vitamin B1 to exhibit strong bactericidal power against specific pathogens, and can exhibit efficacies such as stomach, sterilization, diuresis, sweating, intestinal regulation, anthelmintic, and expectoration.

Garlic, as a spice, has the effect of removing fishy smell, improving food taste, and enhancing appetite. Garlic has bactericidal and antibacterial action, including allicin, inhibits the growth of food poisoning bacteria, helps digestion, enhances immunity, and can lower cholesterol levels. When allicin is combined with vitamin B1, it is changed to allitiamine, helping to recover from fatigue and increase energy, and acts as an antibiotic.

Also, cinnamon, cloves, sancho, caraway, cardamom, clover, cora, chives, cilantro, coriander, celery, dill seed, dill weed, lemon pepper, mace, nutmeg, porcini, tarragon, thyme, sage, chervil , Coriander cilantro, savory, and sundried tomatoes are natural spices, respectively, and each has a unique scent, so it can remove odors and prepare dishes with excellent flavor.

The above herbal raw materials may be mixed in an amount of 1 to 20 parts by weight, and when the content of the herbal raw materials is less than 1 part by weight, the flavor is insufficient, and when the content exceeds 20 parts by weight, the flavor becomes strong and the palatability may deteriorate.

In addition, the natural seasoning food composition according to the present invention may be configured to further include a natural flavor enhancer including grain powder, mushroom, tomato, vegetable oil, milk, cheese, butter, margarine, or a mixture thereof to increase palatability. can

In particular, the vegetable oil may be soybean oil, olive oil, grapeseed oil, canola oil, sesame oil, perilla oil, or a mixture thereof, and is rich in unsaturated fatty acids, imparts a nutty taste, and is added to add flavors to food. can do.

The natural flavor enhancer as described above may be mixed in an amount of 1 to 20 parts by weight. If the content of the natural flavor enhancer is less than 1 part by weight, the flavor is insufficient, and if it exceeds 20 parts by weight, hygroscopicity increases and deterioration may occur. There are concerns.

In addition, the natural seasoning food composition according to the present invention is red pepper powder, red pepper seed powder, black pepper powder, cheongyang red pepper powder, jalapeno, chili, allspice, cayenne pepper, pepperocini, peperoncino, or any of these to impart a spicy taste. It may further include natural spice additives comprising the mixture.

Red pepper powder is widely used as a seasoning when cooking food, and it contains a spicy ingredient called capsaicin, which is known to be effective in dieting by increasing the basal metabolic rate, as well as promoting appetite and protein digestion.

The natural spice additive as described above may be included in an amount of 0.5 to 10 parts by weight. If the content of the natural spice additive is less than 0.5 parts by weight, the above-mentioned taste and effect cannot be obtained, and if it exceeds 5 parts by weight, it stimulates the gastric mucosa. May cause inflammation.

In addition, the natural seasoning food composition according to the present invention may further include a seasoning including soy sauce, salt, natural sugars, or a mixture thereof to enhance palatability by imparting salty and sweet tastes.

The seasoning may include soy sauce powder, soybean paste powder, gochujang powder, jjajang powder, fish sauce powder, salt, saccharides, or mixtures thereof.

The seasoning may be mixed in an amount of 0.5 to 15 parts by weight, and when the content of the seasoning is less than 1 part by weight, it is difficult to sufficiently impart a sweet or salty taste, and when it exceeds 15 parts by weight, the salty or sweet taste becomes strong and inconsistent. .

Meanwhile, the natural seasoning food composition according to the present invention may be formulated as a liquid-type sauce or a powder-type sauce.

To this end, the black garlic raw material and the ginger raw material may be mixed with water to formulate a liquid-type sauce, and the black garlic raw material and ginger raw material may be mixed and then dried to formulate a powder-type sauce.

In particular, the seasoning food composition according to the present invention may be a powder type composition that can be easily dissolved when mixed with water to prepare a liquid sauce for seasoning, and the powder type composition can be stored for a long period of time and can reduce storage volume. When formulated as a powder-type source, it can be configured to additionally include natural polymeric polysaccharides such as glucomannan, guar gum, carrageenan, and xanthan gum. It can be configured to easily become a liquid type sauce when mixed with water by stirring. The natural polymeric polysaccharide as described above may be mixed in an amount of 5 to 50 parts by weight.

The natural seasoning food composition according to the present invention is prepared by adding various raw materials such as herbs to the basic raw materials including black garlic raw materials and ginger raw materials, so that sweet, salty, spicy and savory tastes are well harmonized, and Korean beef, pork, duck and It goes well with various meats such as eel, maximizes the taste of meat, removes the smell and fishy smell of meat, and enhances the taste of various dishes by adding to raw meat, ribs, bulgogi, jumulleok, barbecue, and grilled skewers. It is effective and can be formulated in powder or liquid form.

In particular, in the case of the powder type, it is easy to store, can be stored for a long time, is easy to use, and has excellent solubility as a fine powder, so it has the effect of being well absorbed into meat to give a deep taste, and granulation is performed using a granulator Afterwards, granules can be made into sticks to be commercialized in a convenient type for anyone to consume.

On the other hand, conventionally, a method of producing black garlic by aging raw garlic for 30 to 40 days has been used, but such a method has a problem in that it takes a long time to mature and it is difficult to further increase the active ingredient of black garlic.

In the present invention, it is possible to use a method for producing a black garlic raw material that can greatly shorten the aging time through processes such as freeze-drying fresh garlic, immersion in a mixed aging solution, and pressure aging by supplementing the existing technology as described above. The manufacturing method of the raw material will be described in more detail.

Specifically, the black garlic raw material comprises: (a) preparing raw garlic by removing the outer and inner skins of whole garlic; (b) preparing dried garlic by freezing the raw garlic at a temperature of -80 to -50 ° C and then drying; (c) preparing a mixture containing pre-treated garlic by mixing the dried garlic with the mixed aging liquid and then reacting for 0.5 to 2 hours; (d) preparing black garlic by obtaining the pre-treated garlic and then aging the pre-treated garlic at a temperature of 40 to 70 ° C and a pressure of 50 to 200 MPa for 0.5 to 12 hours; can be used

The step (a) is a step of preparing raw garlic, and raw garlic can be prepared by removing the outer and inner skins of whole garlic to obtain raw garlic, washing the obtained raw garlic and then removing water.

The step (b) is a step of preparing dried garlic by freeze-drying raw garlic, wherein the fresh garlic is rapidly frozen at a low temperature and then dried to remove moisture contained in the raw garlic at a certain rate to form a sponge-like tissue. Dried garlic is prepared, and the prepared dried garlic ruptures the cell wall due to non-enzymatic degradation by rapid freezing, and cytoplasm containing various enzymes such as allinase is exposed, so that garlic can be aged in a short time.

To this end, in this step, fresh garlic is rapidly frozen at a temperature of -80 to -50 ° C for 1 to 5 hours, dried at 25 to 40 ° C and a vacuum pressure of 0.2 to 0.5 Torr, and dried for 1 to 6 hours. Dried garlic having a moisture content of 20 to 30% can be prepared.

When fresh garlic is freeze-dried under the above conditions, tissue deformation of garlic can be minimized, and frozen moisture in fresh garlic tissues is directly sublimated into steam under a reduced pressure, and as the drying process, moisture in fresh garlic is reduced to a low water vapor partial pressure. It does not liquefy but is directly sublimated into steam and dried to create countless spaces in a spongy structure within the raw garlic tissue, and the dried garlic produced in this way is porous and can react with water in a short time.

The step (c) is a step of preparing a mixture containing pre-treated garlic by impregnating dried garlic in a mixed aging liquid and reacting for 0.5 to 2 hours. In this step, moisture, enzymes and nutrients Ingredients are supplied so that black garlic raw materials having a high content of active ingredients can be prepared in a short time.

To this end, in this step, a mixed aging liquid is used to supply moisture, enzymes and nutrients to the tissue of dried garlic, and the mixed aging liquid contains figs (common fig), broccoli (black soybean) and water mixtures may be used.

Fig means a fig fruit, and since the content of glucose and fructose is high at 8 to 15%, the sweetness is strong, so it makes up for the insufficient sweetness of the natural seasoning food composition, and contains physiologically active ingredients such as benzaldehyde. Shows anticancer effects, etc. Sulfur-containing amino acids, proteins, fats, starch, etc. of garlic, including a large amount of proteases such as ficin, lipase, amylase, and oxidase, etc. The components of can be decomposed in a short time, and the off-flavor generated during the ripening process of garlic can be reduced to produce black garlic with high palatability.

Pears are known as good fruits that are nutritious and promote human health. They contain 10 to 15% of fructose and 180 to 200 mg/kg of minerals, and alkaline minerals such as magnesium and potassium account for 75% of the total mineral content. It is contained in %. In addition, pears contain flavonoid compounds such as quercetin and luteonin, and various and abundant polyphenolic compounds such as clogenic acid, catechinic acid, and arbutin. It exhibits hypertensive activity or anti-inflammatory activity, etc., and contains a protease to effectively decompose protein components. Accordingly, the pear compensates for the insufficient sweetness of the natural seasoning food composition, and increases the content of physiologically active components of garlic such as scordinin through aging with figs including protease. can

Broccoli contains various nutrients such as folic acid, niacin, pantothenic acid, dietary fiber, and minerals, and contains a large amount of S-methylmethionine and cysteine, which are In addition, it is possible to significantly increase the content of active ingredients in black garlic, such as S-arylcysteine, by preserving the loss of sulfur-containing amino acids, and even through short-time aging.

The mixed aging liquid as described above can be prepared by mixing fig fruits, pears, and broccoli with water and then crushing, 30 to 50 parts by weight of figs, 10 to 30 parts by weight of pears, 10 to 30 parts by weight of broccoli and 5 to 5 parts by weight of water A mixed ground material prepared in the form of a slurry by grinding a mixture containing 50 parts by weight may be used, or a supernatant obtained by removing a precipitate from the mixed ground material may be used.

The step (d) is a step of obtaining pretreated garlic and then maturing the pretreated garlic to produce black garlic. The garlic can be aged in a short time by pressurizing and heating the pretreated garlic in a reaction tank under certain conditions.

Specifically, in this step, the pre-treated garlic immersed in the mixed aging liquid is separated, the pre-treated garlic is supplied to the high-pressure reactor, and the pre-treated garlic is heated at a temperature of 40 to 70 ° C. and a pressure of 50 to 200 MPa for 0.5 to 12 hours. Black garlic can be produced by aging for a short period of time.

When the aging temperature is less than 40 ° C, a problem of increasing the aging time may occur, and when the fermentation is performed at a temperature exceeding 70 ° C, a problem may occur that the content of the active ingredient is not increased due to inactivation of the enzyme component. When the aging pressure is less than 50 MPa, a problem of increasing the aging time may occur, and when it exceeds 200 MPa, it is difficult to expect an additional content increase.

Under the pressure and temperature conditions as described above, various enzyme components contained in garlic and mixed aging liquid are not inactivated, and cells of garlic tissue are eluted by pressurization and react more easily with garlic's natural enzyme and enzyme components of reactive aging liquid. As a result, the content of the active ingredient can be greatly increased, and thus, it is possible to manufacture black garlic raw material by aging garlic in a short time. In addition, the unique irritating odor peculiar to garlic is removed, and it is possible to exhibit improved preservation properties.

In addition, when garlic is aged through freeze-drying, pressurization, and warming, it is possible to prepare black garlic raw material having a property of easily dissolving in water by pressurizing garlic having a spongy structure due to freeze-drying under high pressure. Black garlic raw material exhibiting the same characteristics can be used for preparing a liquid or powder type sauce, that is, a seasoning food composition.

In addition, in this step, after preparing the black garlic as described above, heat treatment of the prepared black garlic at a temperature of 60 to 100 ° C. for 1 to 12 hours may be configured to further include the step of imparting color to the black garlic.

In this step, in order to increase the color value of black garlic prepared by aging in a short time through pressurization and heating treatment, the black garlic can be heat-treated at a temperature of 60 to 100 ° C. for 1 to 12 hours. Accordingly, it is prepared by aging for a long time A black garlic raw material having a color similar to that of black garlic can be prepared.

The black garlic raw material prepared by the method described above can be used immediately, but black garlic powder obtained by pulverizing dried black garlic to a size of 25 to 35 mesh can be used as a raw material for black garlic so that it can be easily absorbed into food and give a deep taste. .

The natural food composition according to the present invention includes black garlic and ginger as basic raw materials and is prepared as a natural seasoning food composition by additionally adding various additives, so that sweetness, saltiness and spicy taste are well harmonized, so that Korean beef, pork, duck and It goes well with various meats such as eel to maximize the taste of meat, enhances the quality of meat, removes odors from meat, and is added to various meat dishes such as raw meat, ribs, bulgogi, jumulleok, barbecue, and grilled skewers. It not only enhances the taste, but is made of powder, easy to store, long-term storage, easy to use, and has excellent solubility as a fine powder, so that it can be well absorbed into meat to create a deep taste.

In particular, the natural seasoning food composition according to the present invention has been exemplified as a sauce for meat and preparation thereof, but it can be used for various purposes such as salad, Korean, Japanese, Chinese and Western dishes in addition to meat, of course.

Hereinafter, the present invention will be described in more detail by way of examples.

The presented examples are only specific examples of the present invention, and are not intended to limit the scope of the present invention.

<Example 1> Preparation of black garlic raw material

Garlic ( Allium sativum L.) cultivated in Andong, Gyeongsangbuk-do was purchased to prepare black garlic raw material.

First, in the preparation of black garlic raw material, fresh garlic having a moisture content of 62% was prepared by removing the outer and inner skins of whole garlic, and the prepared raw garlic was washed with water and then the moisture was removed. The washed garlic was supplied to a quick freezer, frozen at -70 ° C for 2 hours, and then dried for 5 hours at a vacuum degree of 0.2 to 0.5 Torr and a temperature of 40 ° C to prepare dried garlic with a moisture content of less than 30%. .

Next, 100 parts by weight of dried garlic was immersed in an immersion tank containing 50 parts by weight of mixed aging liquid and reacted for 1 hour to prepare a mixture containing pre-treated garlic, and the pre-treated garlic was separated from the mixture to remove moisture on the surface. The mixed aging solution was prepared by mixing 40 parts by weight of figs, 20 parts by weight of pears, 15 parts by weight of broccoli and 25 parts by weight of purified water, and grinding the prepared mixture to use ground water.

Next, the pre-treated garlic is supplied to a high-pressure reactor, the pre-treated garlic is pressurized and heated under the conditions shown in Table 1 below, and heat-treated and aged at 60 ° C. for 3 hours to induce a Maillard reaction to obtain dark brown black garlic manufactured. The prepared black garlic was dried and then pulverized to prepare black garlic powder having an average particle size of 30 mesh, which was used as a raw material for black garlic.

<Example 2-1> Preparation of powder type seasoning food composition

30 parts by weight of the black garlic sample and 70 parts by weight of Andong ginger prepared by the method according to Preparation Example 5-2 were coarsely pulverized with a wet mill to prepare a coarsely ground product, and the prepared coarsely ground product was lyophilized to prepare a dry mixture. A powder type seasoning food composition exhibiting a salty taste was prepared by mixing 100 parts by weight of the prepared dry mixture, 3 parts by weight of shiitake mushroom powder, 5 parts by weight of parsley powder, and 5 parts by weight of soy sauce powder.

<Example 2-2> Preparation of powder type seasoning food composition

100 parts by weight of the dry mixture prepared in the same manner as in Example 2-1, 3 parts by weight of shiitake mushroom powder, 5 parts by weight of Cheongyang red pepper powder, 5 parts by weight of sesame powder, 2 parts by weight of butter powder, and 5 parts by weight of soy sauce powder were mixed to create a spicy taste. A powder type seasoning food composition exhibiting (spicy hot) was prepared.

<Example 2-3> Preparation of powder type seasoning food composition

100 parts by weight of the dry mixture prepared in the same manner as in Example 2-1, 3 parts by weight of shiitake mushroom powder, 5 parts by weight of sesame powder, 2 parts by weight of glucomannan, 2 parts by weight of butter powder and 5 parts by weight of soy sauce powder were mixed to give a savory taste A powder type seasoning food composition exhibiting savory was prepared.

<Example 2-4> Preparation of powder type seasoning food composition

100 parts by weight of the dry mixture prepared in the same manner as in Example 2-1, 3 parts by weight of shiitake mushroom powder, 5 parts by weight of sesame powder, 2 parts by weight of butter powder, 0.1 part by weight of Stevioside and 5 parts by weight of soy sauce powder By mixing, a powder type seasoning food composition exhibiting sweetness was prepared.

<Example 3> Preparation of liquid type seasoning food composition

30 parts by weight of the black garlic sample prepared by the method according to Preparation Example 5-2, 70 parts by weight of ginger paste, 5 parts by weight of soy sauce, 0.5 parts by weight of black pepper, 10 parts by weight of water, and 5 parts by weight of parsley powder were mixed to form a liquid type seasoning food composition. was manufactured.

<Comparative Example 1>

Dry garlic was pretreated using a mixed aging solution prepared by mixing 40 parts by weight of figs, 15 parts by weight of broccoli, and 25 parts by weight of purified water, pressurized at 40 ° C. for 1 hour at a pressure of 80 MPa, and at 60 ° C. Black garlic sample 10 was prepared in the same manner as in Example 1, except for aging for 3 hours.

<Comparative Example 2>

Black garlic sample in the same manner as in Example 1, except that the dried garlic was pressurized at 40 ° C. at a pressure of 80 MPa for 1 hour and aged at 60 ° C. for 3 hours without pre-treatment of the dried garlic using the mixed aging solution. 11 was prepared.

<Comparative Example 3>

Raw garlic was aged in hot air at 70 ° C. for 300 hours, dried for 40 hours, and then aged at room temperature for 50 hours to prepare black garlic sample 12.

<Experimental example>

(1) Black garlic active ingredient content analysis

The content (unit: mg/100 g) of S-allyl cysteine (SAC), an active ingredient contained in the prepared black garlic, was analyzed, and the results are shown in Table 2 below. The content of SAC was analyzed by preparing a black garlic extract sample, derivatizing the prepared black garlic extract sample by the AccQ-Tag method (AccQ-Fluor Reagent Kit, Waters corporation, Milford, MA, USA) and using the HPLC method.

In addition, the content (unit: mg/g) of pyruvate, an active ingredient contained in the prepared black garlic, was analyzed, and the results are shown in Table 1 below. The pyruvic acid content was determined by adding 10 mL of 10% trichloroacetic acid to 1 g of black garlic sample, reacting for 1 hour, filtering the reaction solution to obtain a filtrate, and mixing 1 mL of the filtrate with the same amount of dinitrophenylhydrazine. After reacting for 20 minutes, a sample for quantification was prepared by adding 5 mL of aqueous sodium hydroxide solution. The absorbance of the quantitative sample was measured at a wavelength of 420 nm prepared using a spectrometer. The content of total pyruvate was calculated by applying the absorbance to the calibration equation of the standard curve obtained in the same experiment using sodium pyruvate as a standard material.

In addition, the total polyphenol content (unit: mg/g) contained in the prepared black garlic was analyzed, and the results are shown in Table 1 below. The content of total polyphenols was colorimetrically quantified by partially modifying the Folin-Denis method of AOAC. A mixture was prepared by mixing 10 g of black garlic sample with 200 mL of distilled water, and the mixture was extracted under reflux at 100 ° C. for 3 hours to prepare an extract. The prepared extract was centrifuged at 7,000 rpm for 10 minutes in a centrifuge, and the supernatant was filtered, dried completely using a rotary vacuum concentrator, and diluted to a constant concentration using distilled water. 0.5 mL of reagent (Folin Ciocalteu's reagent) and 1 mL of sodium carbonate aqueous solution were mixed and reacted for 1 hour, and the absorbance of the quantitative sample at a wavelength of 725 nm prepared using a spectrometer was measured. The content of total polyphenols was calculated by applying the absorbance to the calibration equation of the standard curve obtained by testing in the same way using gallic acid as a standard material.

In addition, all experiments were repeated three times or more and expressed as mean and standard deviation. way ANOVA) was performed to verify. For significant items, a significant difference test was performed at the P<0.05 level by Duncan's multiple range test.

As shown in Table 2, it was confirmed that black garlic with a high content of active ingredients could be produced in a short time through a process including freeze-drying, immersion in a mixed aging solution, and pressure aging, and through this fact, it was confirmed that the aging time was found to be significantly shortened.

In addition, it was confirmed that the enzyme included in the mixed aging solution was not deactivated even at a high pressure of 100 MPa and showed activity, and it was confirmed that a temperature of 40 to 60 ° C. was suitable for the aging condition.

In addition, due to the introduction of the mixed aging liquid, it was confirmed that the content of pyruvic acid and polyphenols increased through aging rather than that of normal black garlic (Sample 12), and as confirmed through black garlic 11, mixed introduction of figs and pears It was also confirmed that the content of the active ingredient further increased.

(2) sensory test

A sensory test was performed on the seasoned food composition prepared by the method according to Examples 2 and 3, and the results are shown in Table 3 below. For the sensory test, 20 men and women in their 40s and 50s were randomly selected and evaluated, and roasted lamb of the same grade was prepared, each composition was added to the prepared roasted lamb, and they were ingested. It was evaluated by a 9-point rating system (however, in the table below, 9 points: best, 8 points: very good, 7 points: moderately good, 6 points: slightly good, 5 points: average, 4 points: slightly disliked , 3 points: Dislike moderately, 2 points: Dislike very much, 1 point: Dislike the most).

As shown in Table 3, it was confirmed that the prepared seasoning food composition could improve both the smell and taste of cooked roast by removing the peculiar odor of lamb in both powder and liquid types, and also improve the overall taste of roast meat. It was confirmed that it could be Through the above results, it was confirmed that the prepared seasoning food composition could increase the degree of preference when added during food cooking because the pungent aroma and taste peculiar to garlic disappeared and the umami taste increased. In addition to meat dishes, fish dishes, It was judged that it could be added to seafood dishes, salads, pasta, etc. to improve palatability.

Detailed descriptions of the preferred embodiments of the present invention disclosed as described above are provided to enable those skilled in the art to implement and practice the present invention. Although the above has been described with reference to preferred embodiments of the present invention, those skilled in the art will understand that the present invention can be variously modified and changed without departing from the scope of the present invention. For example, those skilled in the art may use each configuration described in the above-described embodiments in a way of combining each other. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

The present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention. Accordingly, the above detailed description should not be construed as limiting in all respects and should be considered as illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention. The invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein. In addition, claims that do not have an explicit citation relationship in the claims may be combined to form an embodiment or may be included as new claims by amendment after filing.

Claims (7)

10 to 50 parts by weight of black garlic raw material and 50 to 90 parts by weight of ginger raw material,
The black garlic raw material,
(a) preparing raw garlic by removing the outer and inner skins of whole garlic;
(b) preparing dried garlic by freezing the raw garlic at a temperature of -80 to -50 ° C and then drying;
(c) The dried garlic is mixed with a mixed aging liquid containing 30 to 50 parts by weight of figs, 10 to 30 parts by weight of pears, 10 to 30 parts by weight of broccoli, and 5 to 50 parts by weight of water, followed by 0.5 to 2 hours Reacting during the preparation of a mixture containing pre-treated garlic;
(d) After obtaining the pre-treated garlic, the pre-treated garlic is pressed at a temperature of 40 to 70 ° C. and a pressure of 50 to 200 MPa, and the dried garlic is pressed at a temperature condition of 50 to 100 ° C. for 0.5 to 6 hours. A natural seasoning food composition characterized in that it is prepared by a method comprising the step of preparing black garlic by aging. According to claim 1,
Parsley, laurel, shallot, cumin, rosemary, oregano, fresh garlic, onion, green onion, basil, cinnamon, clove, sancho, caraway, cardamom, clover, corrae, chives, cilantro, cilantro, celery, dill seed, dillweed , Lemon pepper, mace, nutmeg, porcini, tarragon, thyme, sage, chervil, coriander cilantro, savory, and natural seasoning food characterized by further comprising one or more herbal ingredients selected from the group consisting of sundried tomatoes composition. According to claim 1,
A natural seasoning food composition further comprising at least one natural flavor enhancer selected from the group consisting of grain, mushroom, tomato, vegetable oil, milk, cheese, butter and margarine. According to claim 1,
Further comprising a natural spice additive comprising at least one selected from the group consisting of red pepper powder, red pepper seed powder, black pepper powder, cheongyang red pepper powder, jalapeno, chili, allspice, cayenne pepper, pepperocini and peperoncino Natural seasoning food composition, characterized in that. According to claim 1,
A natural seasoning food composition, characterized in that it further comprises at least one seasoning selected from the group consisting of soy sauce powder, soybean paste powder, gochujang powder, black bean paste powder, fish sauce powder, salt and sugars. delete According to claim 1,
A natural seasoning food composition characterized in that it is formulated into a liquid sauce or a powder sauce.

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