KR102824283B1 - Manufacturing and Composition of Garlic Flavor Oil with Enhanced Functional Components and Flavor of Garlic - Google Patents

Abstract

The present invention relates to a garlic-flavored oil composition having enhanced functional components and flavor of garlic, and a method for producing the same. In one specific example, the method for producing the garlic-flavored oil composition comprises the steps of: drying garlic; pulverizing the dried garlic to produce garlic powder; producing a mixture comprising the garlic powder and olive oil; obtaining an extract by ultrasonic cold-extraction of the mixture at 35 to 45° C.; and filtering the extract. In this method, garlic, a major domestic agricultural specialty, is added to produce a natural olive-flavored oil by a cold-extraction method, and natural pressed olive oil or refined olive oil, which is rich in the flavor of garlic and beneficial to health, can be used to impart a natural flavor that is beneficial to health.

Description

{Manufacturing and Composition of Garlic Flavor Oil with Enhanced Functional Components and Flavor of Garlic}

The present invention relates to a garlic-flavored oil composition having enhanced functional components and flavor of garlic and a method for producing the same.

Flavor oil, a food flavoring, refers to food additive oil for edible purposes. Flavor oil is a fragrant (aromatic) oil that determines taste and flavor, and is made up of synthetic flavors, natural flavors, and compound flavors, and is mainly used as a food additive. In addition, in order to express a desired flavor, such as coffee flavor, fruit flavor, or spice flavor, various compound flavors for food additives are made by combining synthetic flavors or natural flavors.

Meanwhile, food flavors account for about 55-60% of the domestic flavoring market, and most of the raw materials for food flavors depend on imports, and in Korea, these raw materials are simply mixed and sold. The global processed food market size in 2020 was 7 trillion dollars (7,813 trillion won), and the global food market has grown by 3.2% per year over the past five years, with foods emphasizing ‘convenience’ and ‘health’ leading the growth. Of these, the global market size by food category was 3.4 trillion dollars for food products, and in particular, pasta and noodles, savory snacks, oils, seafood, and ice cream showed high growth rates, while seafood, dairy products, and processed soybeans are showing rapid growth, reflecting the consumer trend of pursuing ‘convenience’ and ‘health. ’

The domestic food industry has been growing steadily since 2016 due to the wellness consumption trend and increased interest in safe food, while the health functional food market has been growing rapidly, and the natural seasoning and food additive market is growing rapidly. In Korea, the production of home-cooked meals has been continuously growing due to the increase in demand for single-person households and dual-income households, and the domestic sales of food additives have been steadily increasing from approximately KRW 1.2 trillion in 2015 to KRW 1.8 trillion in 2019. In particular, as the needs of consumers who have experienced various food cultures such as eating out and home-cooked meals have increased, the sauce market in 2018 increased by 16.9% from KRW 2.13 trillion in 2013 to KRW 2.4965 trillion. Of these, sauces accounted for the largest share at 63.0%, followed by compound seasoning foods (31.9%). As convenience is increased, capacity is reduced, and quality is improved, production and demand in related industries are expected to increase significantly in the future.

Flavored oils are edible flavored oils that are manufactured by adding flavoring to edible oils or adding herbs or spices to oils. A small amount of flavored oil is added to various dishes such as pasta, risotto, steak, salad, and omelets to enhance the flavor and remove unpleasant odors of the dish and raise its quality. Representative flavored oils in Korea include sesame oil and perilla oil, which enhance the taste by adding a variety of flavors to the food when making side dishes or cooking, but they are characterized by not changing the original ingredients used in the cooking or side dishes.

The flavor oil developed for food use in Korea is an edible oil that contains the flavor and taste of the spices, meat, and seafood by cutting them, putting them in edible oil, and processing them under various conditions. It refers to seasoning oil rather than flavor oil. Seasoning oil is used as a sauce oil for dipping food, especially meat, or by adding it to side dishes or stews, and is closer to a seasoning agent like sauce, which provides a rich flavor to food. Like flavor oil in the West or sesame oil in Korea, flavor oil maintains the original form of base oil and is clear and clean, so it can be sprinkled or mixed just before eating fresh salads or sauces, or used in pasta, risotto, steak, salad, and omelets without damaging the original shape and color of the dish, and it adds flavor to ordinary dishes and makes them special or elevates their class. In particular, there are no cases of flavor oils developed domestically, and most of them depend on imports.

As an example of the domestically developed seasoning oil-related technology, Korean Patent Publication No. 10-0271560 discloses a composition of a method for manufacturing a flavor oil by a heating reaction of sugar and amino acid, and Korean Patent Publication No. 10-0117408 discloses a seasoning agent close to a seasoning oil that combines the savory flavor of roasted sunflower seeds or peanuts with the unique flavors of various seasonings contained in the flavor oil by mixing and extruding flavor oil containing natural tocopherol when extruding sunflower seeds or peanuts, and has excellent universality. In addition, most of the existing seasoning oils developed and disclosed domestically are seasoned oils that are extracted by heating or fermentation or solvent and then secondary heat-extracted, so that the base oil itself undergoes physicochemical changes, and the oil initially used is transformed, losing its original color or fat properties, and most of them are seasoning oils similar to viscous oleoresin that are used only as a solvent for seasoning seasoning agents.

Natural food flavorings and flavoring oils that are environmentally friendly and extracted from spices or herbs are rarely produced domestically, and most are imported or expensive. In addition, most of them are replaced with synthetic flavorings as flavor enhancers or fermented extracts through hydrolysis, which reduces flavor and raises safety concerns for the public's health.

Accordingly, the inventor of the present invention completed the present invention by manufacturing a garlic flavor oil by adding dried natural garlic to olive oil as a base oil and using ultrasonic cold sediment extraction so that the flavor of the garlic is leached into the olive oil. A method for manufacturing a garlic flavor oil composition and a composition having excellent transparency and cleanness, in which physical changes in the base oil, olive oil, are minimized by physical leaching extraction without using any chemical method in the manufacturing process of the garlic flavor oil, thereby maintaining the original characteristics of the olive oil and allowing the garlic flavor to be leached, have not yet been disclosed.

One object of the present invention is to provide a garlic-flavored oil composition having excellent nutritional value and flavor, in which the flavor and useful components of garlic are extracted, and a method for producing the same.

Another object of the present invention is to provide a garlic-flavored oil composition containing polyphenols and natural antioxidants, which is beneficial to health, has a strong fruity flavor and a harmonious spicy and bitter flavor, and has a slight herbal flavor, thereby improving the flavor of food and having an excellent effect of enhancing flavor, and a method for producing the same.

Another object of the present invention is to provide a garlic flavor oil composition having excellent formulation stability, storability and preservation properties, and a method for producing the same.

Another object of the present invention is to provide a garlic-flavored oil composition and a method for producing the same, which enable the production of high-quality flavored oil by minimizing the deterioration of flavor and quality of olive oil by using ultrasonic cold extraction during the production process of the composition.

One aspect of the present invention relates to a method for producing a garlic-flavored oil composition. In one specific example, the method for producing a garlic-flavored oil composition comprises the steps of: drying garlic; crushing the dried garlic to produce garlic powder; producing a mixture comprising the garlic powder and olive oil; ultrasonic cold-extracting the mixture at 35 to 45° C. to obtain an extract; and filtering the extract.

In one specific example, the drying is performed by drying the garlic at 40 to 60° C., and after the drying, the garlic may have a moisture content of 20 wt% or less.

In one specific example, the garlic crushed product has an average size of 3 to 5 mm, the mixture contains 10 to 40 wt% of the garlic crushed product and 60 to 90 wt% of olive oil, and the ultrasonic cold extraction can be performed for 3 to 5 hours.

In one specific example, the ultrasonic cold-pressing extraction is repeated twice or more, the olive oil includes cold-pressed unrefined olive oil and refined olive oil, and the manufactured garlic-flavored oil composition can be used for salads or cooking, depending on the type of the olive oil.

Another aspect of the present invention relates to a garlic flavor oil composition manufactured by the method for manufacturing the garlic flavor oil composition. In one specific example, the garlic flavor oil composition comprises garlic flavor oil manufactured by filtering an extract obtained by ultrasonic cold-extracting crushed garlic using olive oil.

When the garlic-flavored oil composition according to the present invention and the method for producing the same are applied, the problems of the conventional flavor enhancers, such as synthetic flavors and fermented extracts by hydrolysis, having poor flavor and being harmful to health are solved, and domestic garlic grown in an eco-friendly manner in Korea is added to olive oil at 10 to 40 wt% and extracted in a short time at a low temperature of 35 to 45°C using ultrasonic waves, thereby providing a high-quality flavor oil composition with a strong garlic flavor and minimizing quality deterioration of the oil, and domestic garlic is put into natural pressed olive oil or refined olive oil and cold-infused extraction using ultrasonic waves with high extraction efficiency is performed, so that the functional components of the garlic are extracted into the olive oil, thereby providing a natural seasoning flavor oil composition having excellent flavor, nutrition, and functionality, preventing discoloration or rancidity of the garlic-flavored oil composition, and having excellent formulation stability, storability, and preservation properties, and minimizing the deterioration of flavor and quality of olive oil using ultrasonic cold-infused extraction, thereby helping in the development of food culture and contributing to national health.

Figure 1 illustrates a method for producing a garlic-flavored oil composition according to one specific example of the present invention.

In describing the present invention, if it is determined that a detailed description of a related known technology or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

In addition, the terms described below are terms defined in consideration of their functions in the present invention, and may vary depending on the intention or custom of the user or operator, and therefore, their definitions should be made based on the contents of the entire specification explaining the present invention.

Method for producing garlic-flavored oil composition

One aspect of the present invention relates to a method for producing a garlic-flavored oil composition. Figure 1 illustrates a method for producing a garlic-flavored oil composition according to one specific example of the present invention.

In one specific example, the method for producing the garlic-flavored oil composition comprises the steps of: drying garlic; crushing the dried garlic to produce garlic powder; producing a mixture comprising the garlic powder and olive oil; ultrasonic cold-extracting the mixture at 35 to 45° C. to obtain an extract; and filtering the extract.

The above garlic ( Allium sativum ) can be used as a regular one. For example, domestically produced garlic can be used.

The garlic flavor oil of the present invention is manufactured by adding dried natural garlic to olive oil as a base oil and performing ultrasonic cold sediment extraction so that garlic flavor is infiltrated into the olive oil. There has been no disclosure of a method and composition for manufacturing a clear and clean flavor oil in which garlic flavor is infiltrated while maintaining the original characteristics of olive oil by minimizing physical changes in the base oil, olive oil, through physical infiltration extraction without using any chemical methods in the flavor oil manufacturing process.

In one specific example, the drying is performed by drying the garlic at 40 to 60° C., and after the drying, the moisture content of the garlic may be 20 wt% or less. When dried under the above conditions, the flavor and organoleptic properties of the present invention may be excellent.

In one specific example, the garlic crushed material has an average size of 3 to 5 mm, the mixture contains 10 to 40 wt% of the garlic crushed material and 60 to 90 wt% of olive oil, and the ultrasonic cold extraction can be performed for 3 to 5 hours. When the mixture under the above conditions is applied, the useful components of the garlic can be easily extracted while having excellent taste and flavor.

The above average size may refer to the diameter or maximum length of the garlic.

The above filtration step can be performed by filtering the extract using a conventional method to remove the extracted garlic solids and soluble components.

In one specific example, the ultrasonic cold-extraction is repeated two or more times, the olive oil includes cold-pressed unrefined olive oil and refined olive oil, and the prepared garlic-flavored oil composition may be used for salads or cooking, depending on the type of the olive oil. For example, the ultrasonic cold-extraction may be repeated two to three times.

Garlic flavor oil composition manufactured by a method for manufacturing a garlic flavor oil composition

Another aspect of the present invention relates to a garlic flavor oil composition manufactured by the method for manufacturing the garlic flavor oil composition. In one specific example, the garlic flavor oil composition comprises garlic flavor oil manufactured by filtering an extract obtained by ultrasonic cold-extracting crushed garlic using olive oil.

In one specific example, the oil composition may further include a spice. For example, the garlic-flavored oil composition includes 85 to 95 wt% of garlic-flavored oil; and 5 to 15 wt% of spice; wherein the spice includes at least one of garlic, parsley leaves, and rosemary leaves. When included under the above content conditions, the sensory properties and flavor of the present invention may be excellent.

In one specific example, the spice may have an average size of 2 to 3 mm. The size may refer to the diameter or maximum length of the spice. When included within the above range, the composition may be easily mixed and consumed.

In one specific example, the oil composition can be manufactured into a product by non-heat sterilization using an ultraviolet (UV) sterilizer or the like.

The present invention comprises the steps of drying domestically produced peeled garlic at a low temperature of 50±10℃, grinding it to about 3 to 5mm, adding 10 to 40 wt% to cold-pressed or refined olive oil, extracting it for 4±1 hours using an ultrasonic cold sediment extractor, and then removing garlic and soluble matter extracted from the olive oil, and subjecting the final garlic flavor oil to a non-heat UV sterilization process just before productization, thereby producing an olive flavor oil with a garlic aroma.

For example, the present invention comprises the steps of (a) removing the stem and peel of domestic garlic, washing the garlic cleanly to remove moisture, placing it in a low-temperature dryer at a drying temperature of 50±10℃ so that the moisture content of the garlic becomes 20% or less, and then crushing the dried garlic into 3-5mm pieces to facilitate cold steeping in base oil (olive oil) to prepare a dried garlic sample for flavor enhancement;

(b) a step of preparing cold-pressed olive oil or refined olive oil as a base oil for extraction of flavor oil by cold steeping, preparing 10 to 40 wt% of the garlic sample for flavor enhancement prepared in step (a) as the base oil, placing the base oil and the garlic sample for flavor enhancement together in an ultrasonic extractor, adjusting the temperature to 40±5℃ for cold steeping extraction, and then steeping and stirring for 4±1 hours to perform cold steeping extraction;

(c) a step of manufacturing primary garlic flavor oil by passing the base oil extracted by cold immersion in the step (b) through a filtering device and filtering and refining to remove crushed garlic and soluble matter;

(d) a step of reinforcing the functional garlic flavor by repeating the same process of the first garlic flavor oil manufacturing step two or three times, as necessary, to enhance the garlic flavor and functional components contained in the base oil for flavor oil in the step (c) above;

(e) a secondary flavor oil manufacturing step optionally adding 5 to 15% of dried spices (dried garlic, parsley leaves, rosemary leaves) crushed to a size of 2 to 3 mm to provide variety in the palatability of the final cold-extracted garlic flavor oil after the above steps (c) and (d) through the filtration and purification process; and

(f) A method for manufacturing a natural garlic olive flavor oil composition is provided, characterized in that it includes a final step of non-heat UV sterilizing the garlic olive flavor oil finally produced through the manufacturing processes of the above steps (c), (d), and (e) to commercialize the product.

In addition, the present invention provides a garlic olive flavor oil composition having enhanced functional components and flavor of garlic manufactured by the above-mentioned manufacturing method.

The present invention relates to a functional garlic olive flavor oil composition that is cold-extracted by adding dried and crushed garlic for enhancing flavor and functionality to olive oil as a flavoring base oil and a method for producing the same, specifically, the steps of: (a) preparing a dried garlic sample for enhancing flavor; (b) mixing olive oil as a base oil for cold-extraction with crushed dried garlic; (c) ultrasonic cold-extraction by ultrasonic infusion and stirring; (d) flavor oil straining and filtration; (e) a step of repeating steps (b) to (d) 2 to 3 times for cold steeping to enhance flavor enhancement, if necessary; (f) a step of adding 5 to 15% of dried spices (garlic, parsley leaves, rosemary leaves) ground to about 2 to 3 mm in step (e) manufactured through the final cold steeping extraction process from the above to diversify the palatability of the flavor oil; The present invention relates to a method for manufacturing a garlic olive flavor oil composition, and a garlic olive flavor oil functional composition manufactured by the above manufacturing method.

The garlic olive flavor oil composition of the present invention, which includes dried and crushed garlic for flavor enhancement, is characterized in that it provides a method and composition for manufacturing a clear and clean flavor oil by minimizing physical changes of olive oil, which is a base oil, by using an ultrasonic cold immersion extraction method, which is a physical extraction method, without using any chemical method at all in the flavor oil manufacturing process, while maintaining the original characteristics of olive oil and infiltrating garlic flavor. In addition, since low-temperature dried natural garlic, which is highly stable and beneficial to health, is added and extracted instead of synthetic flavoring agents generally used as flavor enhancers during the flavor oil manufacturing process, it was confirmed that the flavor components and functional components of garlic are extracted into olive oil, thereby manufacturing a natural garlic olive flavor oil with excellent taste, nutrition, and functionality. Accordingly, it has been developed a flavor oil that enhances the flavor of the dish itself and contains functional ingredients beneficial to health, which are modern trends, and has health and convenience.

For example, a method for manufacturing a garlic-flavored oil composition according to one specific example of the present invention comprises the steps of (a) removing the stem and peel of domestic garlic, washing the garlic cleanly to remove moisture, placing it in a low-temperature dryer at a drying temperature of 50±10℃ so that the moisture content of the garlic becomes 20% or less, and then crushing the dried garlic into 3-5 mm pieces to facilitate cold-infusion in a base oil (cold-pressed olive oil or refined olive oil) to prepare a dried garlic sample for flavor enhancement;

(b) a step of preparing cold-pressed olive oil or refined olive oil as a base oil for extraction of flavor oil by cold steeping, preparing 10 to 40 wt% of the garlic sample for flavor enhancement prepared in step (a) as the base oil, placing the base oil and the garlic sample for flavor enhancement together in an ultrasonic extractor, adjusting the temperature to 40±5℃ for cold steeping extraction, and then steeping and stirring for 4±1 hours to perform cold steeping extraction;

(c) a step of first manufacturing garlic flavor oil by passing the base oil extracted by cold immersion in the step (b) through a separation and filtering device to remove crushed garlic and soluble matter;

(d) a step of reinforcing the functionality and flavor of garlic by repeating the same process of the first garlic flavor oil manufacturing step two or three times, as necessary, to enhance the garlic flavor and functional components contained in the base oil for flavor oil in the above step (c);

(e) a secondary garlic olive flavor oil manufacturing step optionally adding 5 to 15% of dried spices (garlic, parsley leaves, rosemary leaves) crushed to a size of 2 to 3 mm, alone or in combination, to provide various palatability to the final cold-extracted garlic olive flavor oil after the above steps (c) and (d) through a filtration and purification process; and

(f) The final step may include a non-heat UV sterilization process to manufacture the garlic olive flavor oil finally produced through the manufacturing process of the above steps (c), (d), and (e).

The present invention was derived from the above-mentioned needs, and when manufacturing seasoning oil using existing agricultural products, there was a problem that the base oil was used as a solvent for the added seasoning, or that rancidity occurred due to thermal or chemical denaturation. In addition, when using existing development products for salads, side dishes, heating, frying, etc., the appearance or color of the dish changed, and the flavor of the dish as well as the effect of changing the dish itself was so great that most of the products developed were similar to seasoning sauces that can be used as a seasoning rather than a flavoring agent that enhances the flavor of the dish itself.

The present invention provides a method and composition for manufacturing a flavor oil in which garlic flavor is infused and clear, while maintaining the original characteristics of olive oil by minimizing physical changes in base oil, olive oil, by using an ultrasonic infiltration extraction method, a physical extraction method, without using any chemical method in the process of manufacturing the flavor oil.

In addition, since natural garlic dried at low temperature, which is highly stable and beneficial to health, is added and extracted instead of synthetic flavoring agents generally used as flavor enhancers when manufacturing flavor oils, it was confirmed that the flavoring and functional components of garlic are extracted into olive oil, and natural garlic olive flavor oil with excellent taste, nutrition, and functionality is manufactured. The garlic olive flavor oil of the present invention manufactured by this method has a manufacturing method and composition that are differentiated from the manufacturing method of flavor oils similar to existing seasoning sauces, and by enhancing the flavor of the dish itself and containing functional ingredients beneficial to health, the present invention has been completed by developing a flavor oil with health and convenience, which are modern trends.

The garlic-flavored oil composition of the present invention is a developed product manufactured by putting domestically grown, eco-friendly garlic into olive oil and extracting it at low temperature for a short time using ultrasonic waves. It has the natural flavor of spices while also containing a large amount of functional ingredients beneficial to health contained in the garlic and olive oil themselves, thereby enhancing the stability and palatability of health-oriented products in line with current consumer trends and providing the convenience of easy and instant use, making it highly practical as a natural seasoning.

Spices and herbs are rarely produced domestically and are mostly imported. Most imported spice oils are not made by infusing spices, but are mostly manufactured by adding less than 1% of synthetic spices or 1~5% of dried spices to olive oil. Some of these spice oils are sold at 3~10 times more expensive than general spice oils with added natural spices. The spice oil of this development enhances the flavor through a cold infusion extraction method without adding synthetic spices, while at the same time, the useful ingredients contained in garlic and olive oil are beneficial to health, so there is a clear technological difference in the manufacturing method.

In addition, the present invention has a synergistic effect of enhancing flavor by adding garlic, a domestic agricultural specialty, to cold-pressed or refined olive oil so that the natural flavor components contained in the garlic are infused into the olive oil, and the flavor components of the garlic and olive oil harmonize with each other, and the garlic flavor oil, which has flavor and functional effects by providing health benefits from the useful components contained in the garlic and olive oil, reflects the consumer trend of pursuing ‘health and luxury.’

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, these are presented as preferred examples of the present invention and cannot be interpreted as limiting the present invention in any way. Contents not described herein can be sufficiently technically inferred by those skilled in the art, so their description will be omitted.

Example 1: Production of garlic olive flavor oil with enhanced garlic flavor

A. Drying conditions and moisture content of garlic to increase flavor enhancement efficiency

In order to increase the flavor extraction efficiency of garlic, garlic was artificially semi-dried and dried before flavor extraction, and untreated raw garlic was used as a control group. In order to use it for flavor enhancement, the stem and peel of domestic garlic were removed, the garlic was washed cleanly to remove moisture, and then placed in a low-temperature dryer and dried at a drying temperature of 50±10℃ to a moisture content of 20 wt% or less. The moisture content according to the drying conditions was investigated. The moisture content of raw garlic before drying was approximately 68.2 wt%, that of semi-dried garlic was 44.3 wt%, and that of dried garlic was approximately 20 wt%.

To produce flavor oil, garlic was ground to 3-5 mm in size according to drying conditions and used as a garlic sample for flavor enhancement.

(Investigation of moisture content according to garlic drying conditions)

B. Investigation of the production yield of flavor oil according to garlic drying conditions and base oil mixing ratio

The basic base oil used to manufacture the flavor-rich, functional, enhanced flavor oil is olive oil. Depending on the intended use, cold-pressed olive oil and refined olive oil can be used for various purposes.

In this example, cold-pressed olive oil, which has a unique flavor and is beneficial to health due to its high content of polyphenols and natural antioxidants, and has a strong fruity flavor with a harmonious balance of spicy and bitter tastes and a slight herbal flavor, so it harmonizes well with other spices or herbs and is advantageous in the production of flavor oils, was used as the base oil for flavor production.

In order to find the optimal extraction conditions for manufacturing olive-flavored oil with enhanced garlic flavor, cold-pressed olive oil was used as the base oil. The unprocessed base oil was 100 wt%, and the conditions for the mixing ratio of base oil and garlic samples according to the drying conditions for garlic for flavor enhancement are as shown in the table below.

The garlic sample was placed in an ultrasonic cold immersion extractor according to the drying conditions and the mixing ratio of the base oil, the extraction temperature was adjusted to 40±5℃, and the cold immersion extraction was performed by steeping and stirring for 4±1 hours. The productivity and production yield of the flavor oil manufactured through the filtration and purification processes were investigated.

The productivity of flavor oil manufactured for each extraction condition was the highest in all treatment groups that extracted by adding fresh garlic, followed by the treatment group that treated semi-dried garlic, and the treatment group that added dried garlic had the lowest production. Therefore, the production yield of garlic olive flavor oil gradually decreased as the moisture content of the garlic for flavor enhancement decreased and the mixing ratio of garlic increased. The average production yields of fresh and semi-dried garlic were 92.6~95.5%, which did not differ significantly, but the average production yield of dried garlic was 83.9%, which was confirmed to be a somewhat large decrease.

(Productivity and production yield of flavor oil according to garlic drying conditions and base oil mixing ratio - mixing ratio is weight %)

As a result of investigating the long-term storage properties of flavor oils manufactured by adding garlic to base oil according to drying conditions and mixing ratio, after about 1 year of long-term storage, all off-flavors occurred in the cold-extracted treatment group with fresh garlic when the garlic mixing ratio was 30 wt% or higher. Flavor oils from the semi-dried and dried garlic treatment groups showed good condition without off-flavors.

After approximately two years of long-term storage, the degree of off-flavor occurrence in the flavor oil was almost non-existent in the dried garlic treatment group, but off-flavor occurrence occurred in both the fresh garlic and semi-dried garlic flavor oil treatment groups. Therefore, it was found that when the moisture content of the garlic for flavor enhancement exceeds 40 wt%, the long-term storage of the flavor oil becomes very vulnerable as the moisture content increases. In addition, when considering the storage of the flavor oil for more than two years, it was confirmed that the moisture content of the garlic for flavor enhancement must be less than 20 wt% to enable storage for more than two years.

(Long-term storage of flavor oil according to garlic drying conditions and base oil mixing ratio/mixing ratio is weight %)

The intensity of flavor of flavor oils manufactured by adding garlic to base oil according to drying conditions and mixing ratio was investigated to evaluate the degree of flavor intensity. The lower the moisture content of garlic and the higher the mixing ratio of garlic, the stronger the flavor of flavor oil.

Overall, as a result of pretreatment according to the drying conditions of garlic for flavor enhancement, the lower the moisture content of the garlic, the lower the production yield of the cold-extracted flavor oil, but the turbidity of the manufactured flavor oil decreased, and in particular, when the moisture content of the dried garlic was around 20 wt%, a clear and clean flavor oil was manufactured without turbidity. In addition, as a result of long-term storage of the manufactured flavor oil, when the moisture content of the garlic was 40 wt% or higher, the higher the moisture content of the garlic and the higher the mixing ratio, the higher the deterioration of the flavor oil due to the high moisture content of the garlic, and the storage property was significantly reduced. It was confirmed that the moisture content of garlic that is safe for the manufacture of flavor oil that can be stored for a long period of time of 2 years or more should be at least less than 20 wt% and that it is safe for storage for 2 years or more. In addition, it was confirmed that the lower the moisture content of the garlic and the higher the mixing ratio, the greater the flavor intensity of the cold-extracted flavor oil, which significantly increased the flavor of the garlic.

Based on the comprehensive results on the manufacturing of flavor oil, the moisture content of garlic and the optimal mixing ratio suitable for flavor oil manufacturing were selected, and dried garlic with a moisture content of 20 wt% was selected as the sample for flavor enhancement. The optimal mixing ratio of olive oil and dried garlic when extracting flavor oil is 15 wt%, and the yield of flavor oil production after cold extraction decreased slightly to 82.0%, but it had a strong flavor and could be stored for more than 2 years, and there was almost no turbidity during the manufacturing of flavor oil, so it was selected as the optimal mixing ratio for flavor oil.

(Survey of the flavor intensity of flavor oil according to the drying conditions of garlic and the mixing ratio of base oil/mixing ratio is in weight%)

D. Sensory evaluation of garlic olive flavor oil according to garlic drying conditions and base oil mixing ratio

Overall, the drying conditions for strong garlic aroma and excellent flavor are in the order of fresh > semi-dried > dried, and the appropriate garlic addition ratio to produce flavor oil with strong aroma while preserving the original aroma of garlic was 50 wt% fresh, 30 wt% semi-dried, and 15 wt% dried.

In this study, the mixing ratio of base oil for strong garlic aroma and high concentration extraction during ultrasonic extraction was 50 wt% for fresh garlic, 30 wt% for semi-dried garlic, and 15 wt% for dried garlic.

(Sensory evaluation of flavor oil according to garlic drying conditions and base oil mixing ratio/mixing ratio is weight%)

Example 2: Functional enhancement effect of garlic olive flavor oil with enhanced flavor

A. Functional effects of the main components of garlic olive flavor oil

The main components of 100% pressed olive oil are Oleic Acid, trans-Oleic acid, (E)-squalene, Squalene, Palmitic acid, 2,4-Decadienal, etc., and it contains many beneficial components such as lowering bad cholesterol levels in the blood, preventing arteriosclerosis and cardiovascular diseases, promoting calcium absorption in the body, anticancer effects, and preventing heart disease.

The main flavor components of each garlic olive flavor oil, which was extracted by cold steeping with 30 wt% of raw garlic and 15 wt% of dried garlic, were investigated by GC-MS. As a result, Thiirane and Diallyl disulphide were confirmed in the raw garlic olive flavor oil, while Hexanal, 2,4-Decadienal, 8-Heptadecene, and 3-Octadecene were confirmed in the dried garlic olive flavor oil. It was confirmed that it contained many sulfur-containing compounds and many ingredients that help with antibacterial, sterilization, anticancer, lowering cholesterol, and improving blood flow.

Through this example, it was confirmed that garlic used as a flavor enhancer was used as a substitute for synthetic flavoring agents to produce a natural garlic olive flavor oil containing highly stable and health-beneficial ingredients.

(Major fragrance ingredient contents and functional effects by food flavoring material)

B. Long-term storage effect of garlic olive flavor oil

In Example 1, in the long-term storage property of garlic olive flavor oil, the flavor oil manufactured by extracting and adding 15 wt% of dried garlic, which had excellent long-term storage property and high flavor oil production yield, was stored for 2 years. The long-term storage treatment groups were the control group, cold-pressed olive oil, and the garlic olive flavor oil extracted by adding 15 wt% of dried garlic. The long-term storage conditions were that these products were placed in UV-blocking brown bottles and stored in a cool, dark storage facility at 15℃ for 2 years.

A quality evaluation of the storage properties of the developed product was conducted by evaluating the flavor intensity, oil color, and flavor of the cold-pressed flavor oil extracted with 15 wt% of dried garlic after long-term storage for two years. In Example 1, the flavor of both the unprocessed base oil, cold-pressed olive oil, and the flavor oil decreased significantly compared to immediately after manufacturing the garlic olive flavor oil, but it was confirmed that the flavor was still strong even after two years of storage, maintaining a somewhat stronger flavor intensity than that of general foods. The oil color of both the unprocessed olive oil and the flavor oil was dark green with a yellow tint, showing almost no change in color. In the off-flavor evaluation of the garlic olive flavor oil stored for two years, no specific odor was found, confirming that the long-term storage properties are excellent.

Through the results of Examples 1 and 2, it was confirmed that the garlic olive flavor oil composition of the present invention, which includes dried and crushed garlic for flavor enhancement, uses an ultrasonic cold immersion extraction method, which is a physical extraction method, without using any chemical method in the flavor oil manufacturing process, thereby minimizing physical changes in the base oil, olive oil, while maintaining the original characteristics of the olive oil, and thereby producing a clear and clean flavor oil in which the garlic flavor is infiltrated.

And since natural garlic, which is highly stable and beneficial to health, was added and extracted at low temperature instead of synthetic flavorings that are generally used as flavor enhancers when manufacturing flavor oils, the flavoring and functional components of garlic were extracted into olive oil, confirming that natural garlic olive flavor oil with excellent taste, nutrition, and functionality was manufactured, confirming that a flavor oil that enhances the flavor of the dish itself and contains functional components beneficial to health was developed with health and convenience, which are modern trends.

In addition, when considering the storage properties of the flavor oil for more than two years, it was confirmed that the moisture content of garlic for flavor enhancement was 20% or less and that the flavor oil could be stored for more than two years, confirming that garlic olive flavor oil with excellent storage properties and flavor was produced.

(Flavor intensity and physical properties of garlic olive flavor oil after 2 years of storage)

(Flavor evaluation of garlic olive flavor oil after 2 years of long-term storage)

(Evaluation of off-flavor of garlic olive flavor oil after 2 years of long-term storage)

The present invention has been described with reference to embodiments. Those skilled in the art will understand that the present invention can be implemented in modified forms without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a restrictive perspective. The scope of the present invention is indicated by the claims, not the foregoing description, and all differences within the scope equivalent thereto should be interpreted as being included in the present invention.

Claims (5)

Steps for drying garlic;
A step of producing garlic powder having an average size of 3 to 5 mm by crushing dried garlic;
A step of preparing a mixture comprising 15 to 25 wt% of the above garlic powder and 75 to 85 wt% of olive oil;
A step of obtaining an extract by ultrasonic cold extraction of the above mixture at 35 to 45°C for 3 to 5 hours; and
A step of filtering the above extract;
A method for producing a garlic-flavored oil composition, characterized in that the olive oil comprises cold-pressed olive oil.
In the first paragraph,
The above drying is done by drying the garlic at 40~60℃.
A method for producing a garlic-flavored oil composition, characterized in that after the drying, the garlic has a moisture content of 20 wt% or less.
delete In the first paragraph,
The above ultrasonic cold extraction is repeated more than twice.
A method for producing a garlic flavor oil composition, characterized in that the above-mentioned garlic flavor oil composition is used for salad or cooking.
A garlic-flavored oil prepared by filtering an extract obtained by subjecting a mixture containing 15 to 25 wt% of crushed garlic having an average size of 3 to 5 mm and 75 to 85 wt% of olive oil to ultrasonic cold extraction at 35 to 45° C. for 3 to 5 hours,
A garlic-flavored oil composition characterized in that the above olive oil comprises cold-pressed olive oil.