KR19980036014A - Manufacturing method of high concentration garlic paste - Google Patents
Manufacturing method of high concentration garlic paste Download PDFInfo
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- KR19980036014A KR19980036014A KR1019960054484A KR19960054484A KR19980036014A KR 19980036014 A KR19980036014 A KR 19980036014A KR 1019960054484 A KR1019960054484 A KR 1019960054484A KR 19960054484 A KR19960054484 A KR 19960054484A KR 19980036014 A KR19980036014 A KR 19980036014A
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- garlic
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- 235000021398 garlic paste Nutrition 0.000 title abstract description 21
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 74
- 235000004611 garlic Nutrition 0.000 claims abstract description 74
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 239000012141 concentrate Substances 0.000 claims abstract description 14
- 239000000341 volatile oil Substances 0.000 claims abstract description 14
- 239000006000 Garlic extract Substances 0.000 claims abstract description 13
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 12
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 12
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001361 adipic acid Substances 0.000 claims abstract description 11
- 235000011037 adipic acid Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 7
- 229920001353 Dextrin Polymers 0.000 claims description 7
- 239000004375 Dextrin Substances 0.000 claims description 7
- 235000019425 dextrin Nutrition 0.000 claims description 7
- 238000003860 storage Methods 0.000 abstract description 19
- 235000019640 taste Nutrition 0.000 abstract description 19
- 230000007774 longterm Effects 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- NAXKFVIRJICPAO-LHNWDKRHSA-N [(1R,3S,4R,6R,7R,9S,10S,12R,13S,15S,16R,18S,19S,21S,22S,24S,25S,27S,28R,30R,31R,33S,34S,36R,37R,39R,40S,42R,44R,46S,48S,50R,52S,54S,56S)-46,48,50,52,54,56-hexakis(hydroxymethyl)-2,8,14,20,26,32,38,43,45,47,49,51,53,55-tetradecaoxa-5,11,17,23,29,35,41-heptathiapentadecacyclo[37.3.2.23,7.29,13.215,19.221,25.227,31.233,37.04,6.010,12.016,18.022,24.028,30.034,36.040,42]hexapentacontan-44-yl]methanol Chemical compound OC[C@H]1O[C@H]2O[C@H]3[C@H](CO)O[C@H](O[C@H]4[C@H](CO)O[C@H](O[C@@H]5[C@@H](CO)O[C@H](O[C@H]6[C@H](CO)O[C@H](O[C@H]7[C@H](CO)O[C@@H](O[C@H]8[C@H](CO)O[C@@H](O[C@@H]1[C@@H]1S[C@@H]21)[C@@H]1S[C@H]81)[C@H]1S[C@@H]71)[C@H]1S[C@H]61)[C@H]1S[C@@H]51)[C@H]1S[C@@H]41)[C@H]1S[C@H]31 NAXKFVIRJICPAO-LHNWDKRHSA-N 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002085 irritant Substances 0.000 description 2
- 231100000021 irritant Toxicity 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5112—Cyclodextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
본 발명은 파쇄한 마늘 100 중량부를 기준하여 아디프산 0.2 내지 1.0 중량부, L-시스테인 염산염 0.1 내지 1.0 중량부 및 부형제 8.5 내지 25.5 중량부를 첨가하여 혼합한 후, 최종 고형분의 함량이 60 내지 80 중량%가 되도록 농축하고, 이 농축액에 액상 사이클로덱스트린, 마늘 정유 및 마늘 엑기스의 혼합물을 첨가하는 것을 특징으로 하는 농축 마늘 페이스트의 제조 방법에 관한 것이다.According to the present invention, 0.2 to 1.0 parts by weight of adipic acid, 0.1 to 1.0 parts by weight of L-cysteine hydrochloride, and 8.5 to 25.5 parts by weight of excipients are added based on 100 parts by weight of crushed garlic, and then the final solid content is 60 to 80. Concentrates to a weight% and relates to a method for producing a concentrated garlic paste, characterized by adding a mixture of liquid cyclodextrin, garlic essential oil and garlic extract.
본 발명에 의하면, 기존 생마늘보다 적은 양을 사용하여 기존의 맛과 향을 유지하고, 장기간 저장하여도 맛, 향 및 색 등의 품질이 일정하며, 고농축에 의하여 저장 공간 및 저장 비용 절감 등의 저장 효율이 증가된 농축 마늘 페이스트를 간단한 공정을 통하여 제조할 수 있다.According to the present invention, by using an amount less than the conventional raw garlic to maintain the existing taste and aroma, and even after long-term storage, the quality of the taste, aroma and color is constant, and the storage such as saving storage space and storage cost by high concentration Increased efficiency garlic concentrate can be prepared by a simple process.
Description
본 발명은, 마늘을 파쇄한 다음, 부원료들과 혼합한 후 농축하여 고농도의 마늘 농축액을 제조하고, 여기에 첨가물들을 후배합하여, 맛과 향이 강하고 장기간 일정한 맛, 향 및 색 등을 유지하는 고농도 마늘 페이스트를 제조하는 방법에 관한 것이다.The present invention, crushed garlic, and then mixed with the subsidiary materials and concentrated to produce a high concentration of garlic concentrate, and after the addition of the additives, high concentration garlic which is strong in taste and aroma and maintains a constant taste, aroma and color, etc. for a long time It relates to a method for producing a paste.
마늘은 그 독특한 맛과 향으로 인해 각종 식품 제조 및 가공시 조미 소재로 이용되어 왔다. 또한, 마늘에서 약리적 특성을 나타내는 성분을 추출하여 약물로 이용하기도 하며, 마늘을 건조형태로 만들어 이용하거나 정유 성분만을 추출하여 가공 식품 제조시 이용하기도 한다.Garlic has been used as a seasoning material in the manufacture and processing of various foods due to its unique taste and aroma. In addition, the extract extracts the pharmacological properties from the garlic is used as a drug, and the garlic is used to make a dry form or extract only the essential oil components used in the manufacture of processed foods.
그런데, 마늘은 일단 조직의 파괴가 일어나면 조직내에 함유된 알리나아제(allinase)라는 효소의 작용에 의해 알린(alliin)이 알리신(allicin) 등으로 변화하면서 매운 맛과 자극취를 내게 되며, 그대로 장기간 보존할 경우 매운 맛과 자극취가 점차 소실되어 마늘의 특성 대부분을 상실하게 된다. 또한, 파쇄 등으로 인하여 조직이 변화되면 그 품질이 열화되어 청변이나 갈변 등이 일어나며, 상온에서 그대로 저장할 경우 가스가 발생하거나 부패취 등이 나타나고, 저온 저장시에는 냉동 변성 등이 일어나므로, 사실상 장기 보존이 불가능하다.However, garlic has a spicy taste and irritant smell as allin is changed to allicin by the action of an enzyme called alinase contained in the tissue once the tissue is destroyed. Spicy taste and irritant odor gradually disappears and most of garlic's characteristics are lost. In addition, if the tissue is changed due to crushing, the quality thereof is deteriorated, and blue or brown color occurs. If stored at room temperature, gas is generated or decayed, and freezing denaturation occurs at low temperature. This is impossible.
대한 민국 특허 공고 95-12617호에는, 마늘을 이용한 페이스트 제품의 형태로 장기간 일정한 품질을 유지하는 방법이 개시되어 있다. 이 방법에서는 통마늘을 열처리, 급냉, 박피, 세정 순으로 처리한 다음, 이의 파쇄물에 L-시스테인, L-아스코르브산, 구연산, 식염, 솔비톨 및 솔빈산 칼륨의 혼합물을 첨가, 혼합하였고, 별도의 파쇄 마늘에 동량의 명반 또는 소명반 함유 용액을 가해 착즙하고 여기에 글루타민소다를 첨가한 용액을 상기 용액에 가한 후, pH를 조절하여 마늘 페이스트를 제조한다. 그러나, 이같은 방법은 공정이 비교적 복잡하고, 첨가되는 부원료의 종류와 양이 많아 제조원가의 상승을 유발시킬 뿐 아니라 다른 식품 제조의 원료로 사용될 때 첨가된 부원료들이 제조 공정에 좋지 않은 영향을 미칠 수 있는 단점이 있다.Korean Patent Publication No. 95-12617 discloses a method of maintaining a constant quality for a long time in the form of a paste product using garlic. In this method, whole garlic was treated in the order of heat treatment, quenching, peeling, and washing, and then, to the crushed product thereof, a mixture of L-cysteine, L-ascorbic acid, citric acid, salt, sorbitol, and potassium sorbate was added and mixed. Garlic paste is prepared by adding the same amount of alum or plaque-containing solution to garlic to juice and adding a solution containing glutamine soda to the solution, and then adjusting the pH. However, this method is relatively complicated and the amount and quantity of added subsidiary ingredients is not only high, but also leads to an increase in manufacturing cost, and the added ingredients may adversely affect the manufacturing process when used as raw materials for other food manufacturing. There are disadvantages.
본 발명은 상기한 바와 같은 종래 기술의 문제점들을 해결하기 위한 것으로, 맛과 향이 우수하고, 장기간 저장시에도 균일한 맛, 향 및 색 등의 품질을 유지하며, 저장성이 좋은 마늘 페이스트를 간단한 제조 공정에 의하여 제조하는 방법을 제공하는 데 그 목적이 있다.The present invention is to solve the problems of the prior art as described above, excellent taste and aroma, maintain a uniform taste, aroma and color quality even during long-term storage, good storage properties garlic paste in a simple manufacturing process The purpose is to provide a method for manufacturing by.
상기 목적을 달성하기 위하여, 본 발명에 의하면, 파쇄한 마늘 100 중량부를 기준하여 아디프산 0.2 내지 1.0 중량부, L-시스테인 염산염 0.1 내지 1.0 중량부 및 부형제 8.5 내지 25.5 중량부를 첨가하여 혼합한 후, 최종 고형분의 함량이 60 내지 80 중량%가 되도록 농축하고, 이 농축액에 액상 사이클로덱스트린, 마늘 정유 및 마늘 엑기스의 혼합물을 첨가하는 것을 특징으로 하는 농축 마늘 페이스트의 제조 방법이 제공된다.In order to achieve the above object, according to the present invention, 0.2 to 1.0 parts by weight of adipic acid, 0.1 to 1.0 parts by weight of L-cysteine hydrochloride and 8.5 to 25.5 parts by weight of excipients are added and mixed based on 100 parts by weight of crushed garlic. And, the concentration of the final solid content is 60 to 80% by weight, and concentrated liquid paste is provided a method for producing a concentrated garlic paste, characterized in that the mixture of liquid cyclodextrin, garlic essential oil and garlic extract is added.
본 발명의 부형제로는 당을 사용하는 것이 바람직한데, 이는 파쇄한 마늘에 첨가되어 농축 효율을 높일 수 있으며, 그 예로는 액상 덱스트린 등을 들 수 있다. 또한, 상기와 같이 일정량의 아디프산과 L-시스테인 염산염을 첨가하면 장기간 저장시에도 일정한 색을 유지할 수 있다.It is preferable to use sugar as the excipient of the present invention, which can be added to the crushed garlic to increase the concentration efficiency, and examples thereof include liquid dextrin. In addition, when a certain amount of adipic acid and L-cysteine hydrochloride are added as described above, a constant color can be maintained even during long-term storage.
원료 농축 후 첨가되는 마늘 정유와 마늘 엑기스는 농축 마늘 페이스트의 품질을 균일하게 유지하고, 저장성을 향상시킬 뿐 아니라 우수한 맛과 향을 부여할 수 있다.Garlic essential oil and garlic extract added after concentrating the raw material can maintain the quality of the concentrated garlic paste uniformly, improve shelf life, and give excellent taste and aroma.
본 발명의 고농축 마늘 페이스트의 제조 방법을 하기에 상세히 설명한다.The production method of the highly concentrated garlic paste of the present invention will be described in detail below.
1) 원료의 전처리 공정1) Pretreatment Process of Raw Material
원료로서의 마늘은 크게 냉동 마늘과 생마늘로 나눌 수 있으나, 제조 비용을 절감하기 위하여 냉동 마늘을 사용하는 것이 바람직하다. 냉동 마늘의 경우, 파쇄가 용이하도록 상온(20 내지 30℃)에서 해동하여 파쇄하며, 마늘 조직의 해동시 발생할 수 있는 드립(drip) 현상이 일어나지 않는 범위내에서 4 내지 6 시간동안 방치한다. 생마늘의 경우는 그대로 파쇄를 행한다.Garlic as a raw material can be largely divided into frozen garlic and raw garlic, it is preferable to use frozen garlic to reduce the manufacturing cost. In the case of frozen garlic, it is thawed and crushed at room temperature (20 to 30 ° C.) to facilitate crushing, and left for 4 to 6 hours within a range in which a drip phenomenon that may occur when thawing garlic tissue does not occur. In the case of fresh garlic, it is crushed as it is.
2) 파쇄 공정2) shredding process
전처리가 끝난 마늘을 파쇄기(supermill)를 이용하여, 가능한 한 입자의 크기가 작게 파쇄한다.The pretreated garlic is crushed to as small a particle size as possible using a supermill.
3) 이송3) conveying
파쇄가 끝난 마늘을 농축기까지 이송하되, 농축기를 미리 감압하여 농축기의 흡인력으로 이송한다.Transfer the crushed garlic to the concentrator, but depressurize the concentrator beforehand and transfer it to the suction force of the concentrator.
4) 1차 배합(부원료 투입)4) First blending (Additional ingredients)
1. 농축 시간의 단축, 농축시 마늘 향과 맛의 손실을 최소화하는 등의 농축 효율을 높이기 위하여, 부형제를 파쇄한 마늘 100중량부를 기준으로 8.5 내지 25.5 중량부 첨가한다. 부형제로는 당을 사용하는 것이 바람직하며, 특히 고형분 75%, DE 값이 20 이상인 액상 덱스트린이 바람직하다. 부형제가 8.5 중량부 미만으로 첨가되면 농축 시간이 길어지고 이에 의한 품질의 열화나 향의 손실이 발생하며, 25.5 중량부를 초과하여 첨가되면 생마늘 고유의 조직감이 떨어지고 단맛 등의 이미, 이취가 발생하여 품질이 저하된다.1. To increase the concentration efficiency, such as shortening the concentration time and minimizing the loss of aroma and taste during concentration, 8.5 to 25.5 parts by weight based on 100 parts by weight of the crushed garlic excipient is added. It is preferable to use sugar as the excipient, especially liquid dextrin having a solid content of 75% and a DE value of 20 or more. If the excipient is added in less than 8.5 parts by weight, the concentration time is long, resulting in deterioration of quality or loss of aroma, and when it is added in excess of 25.5 parts by weight, the texture of the raw garlic is inferior, and sweetness, such as sweetness, has already occurred. Is lowered.
2. 저장중 갈변 등의 변색을 방지하기 위하여, 파쇄한 마늘 원료 100중량부를 기준으로 아디프산 0.2 내지 1.0 중량부와 L-시스테인 염산염 0.1 내지 1.0 중량부를 첨가한다. 아디프산과 L-시스테인 염산염의 경우, 상기 범위 미만으로 첨가되면 갈변 억제 효과가 미약하고, 상기 범위를 초과하여 첨가되면 아디프산의 신 맛과 L-시스테인 염산염의 쓴 맛이 발현되어 생마늘 고유의 맛을 그대로 재현할 수 없게 된다.2. To prevent discoloration such as browning during storage, 0.2 to 1.0 parts by weight of adipic acid and 0.1 to 1.0 parts by weight of L-cysteine hydrochloride are added based on 100 parts by weight of the crushed garlic raw material. In the case of adipic acid and L-cysteine hydrochloride, when it is added below the above range, the browning inhibitory effect is weak, and when it is added above the above range, the sour taste of adipic acid and the bitter taste of L-cysteine hydrochloride are expressed, which is inherent in raw garlic. The taste cannot be reproduced as it is.
상기 파쇄한 마늘과 부원료를 균일하게 잘 혼합하여 고형분 함량 30 내지 40%인 혼합물로 제조한다.The crushed garlic and secondary ingredients are uniformly mixed well to prepare a mixture having a solid content of 30 to 40%.
5) 농축5) thickening
압력 -700 내지 -760mmHg, 온도 45 내지 65℃의 조건에서 농축하며, 최종 농도는 고형분 함량이 60 내지 80%가 되도록 한다. 농축이 완료시 농축액의 품온이 40 내지 50℃를 넘지 않도록 한다.Concentrate under conditions of pressure -700-760mmHg, temperature 45-65 DEG C, the final concentration to be 60-80% solids content. When the concentration is completed, the product temperature of the concentrate should not exceed 40 to 50 ℃.
6) 후배합6) Post-mixing
1. 향 포집능을 일부 가지고 있는, 고형분 함량 72 내지 78%이고 DE 값 20 이상인 액상 사이클로덱스트린을 35 내지 50℃로 예열하여 유동성을 좋게 한다.1. The liquid cyclodextrin having a solid content of 72 to 78% and a DE value of 20 or more is preheated to 35 to 50 ° C to improve fluidity.
2. 마늘 농축액의 품질을 일정하게 강화하기 위하여, 마늘 정유와 마늘 엑기스를 예열한 액상 사이클로덱스트린에 첨가하고 균일하게 혼합한다. 이 때, 최종 마늘 농축액 100 중량부를 기준하여 액상 사이클로덱스트린 2 내지 10 중량부, 마늘 정유 0.010 내지 0.060 중량부와 마늘 엑기스 0.4 내지 2.0 중량부를 첨가한다. 상기 액상 사이클로덱스트린이 2 중량부 미만으로 첨가되면 향 포집능이 떨어지고, 10 중량부 초과시에는 용해도가 떨어진다. 또한, 마늘 정유와 마늘 엑기스에 있어서, 상기 범위 미만으로 첨가되면 향과 맛의 발현이 떨어지고 균일한 혼합이 불가능하며, 초과시에는 마늘 고유의 향과 맛의 불균형이 일어나므로 바람직하지 못하다.2. To enhance the quality of the garlic concentrate, add garlic essential oil and garlic extract to the preheated liquid cyclodextrin and mix uniformly. At this time, 2 to 10 parts by weight of liquid cyclodextrin, 0.010 to 0.060 parts by weight of garlic essential oil and 0.4 to 2.0 parts by weight of garlic extract are added based on 100 parts by weight of the final garlic concentrate. When the liquid cyclodextrin is added at less than 2 parts by weight, the fragrance trapping ability is lowered, and when it exceeds 10 parts by weight, the solubility is decreased. In addition, in the garlic essential oil and garlic extract, the addition of less than the above range of the expression of flavor and taste is reduced and uniform mixing is impossible, when exceeded, it is not preferable because the imbalance of the unique flavor and taste of garlic occurs.
3. 상기 제조된 후배합 제조물을 마늘 농축액에 첨가하여 10 내지 60분간 균일하게 혼합한다. 이와 같이, 마늘 정유와 마늘 엑기스를 별도로 제조하면 농축시 발생할 수 있는 마늘 향과 맛의 손실을 최소화할 수 있다.3. Add the prepared post-blend preparation to the garlic concentrate and mix uniformly for 10 to 60 minutes. Thus, by separately preparing garlic essential oil and garlic extract can minimize the loss of garlic aroma and taste that can occur during concentration.
7) 포장7) Packing
이상과 같이 제조한 고농도 마늘 페이스트는 밀폐가 가능한 용기에 포장한다. 저장하고자 하는 경우에는 냉장 저장이 바람직하다.The high-concentration garlic paste prepared as above is packaged in a sealed container. Refrigeration storage is preferred if desired to be stored.
상기 방법에 따르면, 마늘 또는 냉동 마늘을 파쇄하는 전처리 단계에서 열처리나 급냉 등이 필요없고, 상기 공정을 진행하는 동안 무균실 등의 환경 제약이 없으며, 1차 배합 및 후배합시 사용하는 원료도 적어, 종래의 방법에 비해 원가가 절감된다.According to the method, in the pretreatment step of crushing garlic or frozen garlic, there is no need for heat treatment or quenching, there is no environmental constraints such as clean room during the process, there are fewer raw materials used in the first blending and post-mixing, Cost savings compared to
다음의 실시예로써 본 발명을 구체적으로 설명한다. 그러나, 이 실시예로 본 발명의 범위를 제한하고자 하는 것은 아니다.The present invention is explained in detail by the following examples. However, this embodiment is not intended to limit the scope of the present invention.
실시예 1Example 1
냉동 마늘 1,000g을 파쇄가 용이하도록 30℃에서 5시간 동안 해동하고, 해동된 마늘을 파쇄기로 충분히 파쇄하였다. 그 중, 740g을 정량하고, 액상 덱스트린 225.30g, 아디프산 2.639g 및 L-시스테인 염산염 1.251g을 첨가하여 균일하게 혼합한 후, -760mmHg로 50℃의 온도에서 농축하여 최종 농축 농도가 65%가 되도록 하였다. 액상 사이클로덱스트린 34.45g, 마늘 정유 0.179g 및 마늘 엑기스 5.781g을 미리 혼합한 후, 이 배합 조제물을 상기 마늘 농축액에 첨가하고 균일하게 혼합하여 최종 고농축 마늘 페이스트를 제조하였다.1,000 g of frozen garlic was thawed at 30 ° C. for 5 hours to facilitate crushing, and the thawed garlic was sufficiently crushed with a crusher. Among them, 740 g were quantified, and 225.30 g of liquid dextrin, 2.639 g of adipic acid, and 1.251 g of L-cysteine hydrochloride were mixed uniformly, and then concentrated at a temperature of 50 ° C. at -760 mmHg to give a final concentration of 65%. Was made. After mixing 34.45 g of liquid cyclodextrin, 0.179 g of garlic essential oil and 5.781 g of garlic extract, this blended preparation was added to the garlic concentrate and mixed uniformly to prepare a final high concentration garlic paste.
실시예 2Example 2
냉동 마늘 2,000g을 25℃에서 6시간 동안 해동하여 파쇄기로 충분히 파쇄하였다. 그 중, 1,480g을 정량하고, 여기에 액상 덱스트린 500.2g, 아디프산 5.994g 및 L-시스테인 염산염 2.502g를 첨가하여 균일하게 혼합한 후, -760mmHg로 55℃의 온도에서 농축하여 최종 농축 농도 65%가 되도록 하였다. 액상 사이클로덱스트린 69.44g, 마늘 정유 0.682g 및 마늘 엑기스 5.518g을 미리 혼합한 후, 이 배합 조제물을 상기 마늘 농축액에 첨가하고 균일하게 혼합하여 최종 고농축 마늘 페이스트를 제조하였다.2,000 g of frozen garlic was thawed at 25 ° C. for 6 hours and sufficiently crushed by a crusher. Among them, 1,480 g was quantified, 500.2 g of liquid dextrin, 5.994 g of adipic acid, and 2.502 g of L-cysteine hydrochloride were added and mixed uniformly, and then concentrated to a temperature of 55 ° C. at -760 mmHg to a final concentration. 65% was made. 69.44 g of liquid cyclodextrin, 0.682 g of garlic essential oil, and 5.518 g of garlic extract were premixed, and then this blended preparation was added to the garlic concentrate and mixed uniformly to prepare a final high concentrated garlic paste.
실시예 3Example 3
냉동 마늘 750kg을 파쇄가 용이하도록 30℃에서 5시간 동안 해동시켜, 파쇄기로 충분히 파쇄하였다. 그 중, 740kg을 정량하고, 여기에 액상덱스트린 153.2kg, 아디프산 4.499kg 및 L-시스테인 염산염 1.746kg을 첨가하여 균일하게 혼합한 후, -740mmHg로 60℃의 온도에서 농축하여 최종 농축 농도 68%가 되도록 하였다. 액상 사이클로덱스트린 59.60kg, 마늘 정유 0.358kg 및 마늘 엑기스 4.218kg을 미리 혼합한 후, 이 배합 조제물을 상기 마늘 농축액에 첨가하고 균일하게 혼합하여 최종 고농축 마늘 페이스트를 제조하였다.750 kg of frozen garlic was thawed at 30 ° C. for 5 hours to facilitate crushing, and then sufficiently crushed by a crusher. Among them, 740 kg were quantified, 153.2 kg of liquid dextrin, 4.499 kg of adipic acid, and 1.746 kg of L-cysteine hydrochloride were added and mixed uniformly, and then concentrated at a temperature of 60 ° C. at -740 mmHg, where the final concentration was 68 % Was obtained. 59.60 kg of liquid cyclodextrin, 0.358 kg of garlic essential oil and 4.218 kg of garlic extract were premixed, and then this blended preparation was added to the garlic concentrate and mixed uniformly to prepare a final high concentration garlic paste.
실시예 4Example 4
냉동 마늘 1,500g을 파쇄기로 충분히 파쇄하였다. 그 중, 1,480g을 정량하고, 액상 덱스트린 399.6g, 아디프산 10.005g 및 L-시스테인 염산염 3.996g을 첨가하여 균일하게 혼합한 후, -760mmHg로 50℃의 온도에서 농축하여 최종 농축 농도를 65%가 되도록 하였다. 액상 사이클로덱스트린 100.44g, 마늘 정유 0.124g 및 마늘 엑기스 5.518g을 미리 혼합한 후, 이 배합 조제물을 상기 마늘 농축액에 첨가하고 균일하게 혼합하여 최종 고농축 마늘 페이스트를 제조하였다.1,500 g of frozen garlic was sufficiently crushed with a shredder. Among them, 1,480 g was quantified, 399.6 g of liquid dextrin, 10.005 g of adipic acid, and 3.996 g of L-cysteine hydrochloride were mixed uniformly, concentrated at -760 mmHg at a temperature of 50 ° C, and the final concentration was 65. % Was obtained. 100.44 g of liquid cyclodextrin, 0.124 g of garlic essential oil, and 5.518 g of garlic extract were premixed, and then this blended preparation was added to the garlic concentrate and mixed uniformly to prepare a final high concentrated garlic paste.
비교예 1Comparative Example 1
통마늘을 분리하여 95℃의 끓는 물에서 15초간 열처리하고, 15℃의 냉각수에서 급냉시켜 박피한 후, 이 박피된 마늘 200g을 멸균수로 세정한 다음 탈수하였다.그 중 185g을 쵸퍼를 이용하여 파쇄한 후 L-시스테인 1.85g, L-아스코르브산 0.93g, 솔비톨 9.25g, 구연산 1.85g, 식염 9.25g 및 솔빈산칼륨 0.09g를 첨가하여 균일하게 잘 혼합하였다. 나머지 15g의 박피된 마늘을 파쇄하고 명반 용액 15g을 가하여 압착기로 착즙한 후, 이 착즙액에 글루타민산소다 0.15g을 첨가하고, 상기 혼합액에 첨가하여 최종 pH를 3이 되게 하여 마늘 페이스트를 제조하였다.The whole garlic was separated, heat treated in 95 ° C. boiling water for 15 seconds, quenched in 15 ° C. cooling water, peeled, and then 200 g of the peeled garlic was washed with sterile water and dehydrated. Among them, 185 g was crushed using a chopper. Then, 1.85 g of L-cysteine, 0.93 g of L-ascorbic acid, 9.25 g of sorbitol, 1.85 g of citric acid, 9.25 g of salt, and 0.09 g of potassium sorbate were added and mixed well. The remaining 15 g of peeled garlic was crushed, and 15 g of alum solution was added to juice with a compress. Then, 0.15 g of sodium glutamate was added to the juice, and the mixture was added to the mixed solution so that the final pH was 3 to prepare a garlic paste.
실시예 1, 2, 3 및 4에서 제조한 고농축 마늘페이스트와 파쇄한 생마늘을 비교하여 관능 검사를 실시하였다. 이 때, 관능 검사는 숙달된 패널 20명을 대상으로 실시하였고, 관능적 특성의 평가는 실시예 1, 2, 3 및 4와 파쇄한 생마늘을 증류수를 사용하여 각각 2% 용액으로 제조하여 7점 평가법으로 하였으며, 그 결과는 표 1과 같다.The sensory test was performed by comparing the highly concentrated garlic paste prepared in Examples 1, 2, 3 and 4 with the crushed raw garlic. At this time, the sensory test was conducted on 20 experienced panelists, and the evaluation of sensory characteristics was carried out using the 1%, 2, 3, and 4 and 2% solution of crushed raw garlic each using distilled water. The results are shown in Table 1.
또한, 실시예 1과 비교예 1에서 제조한 마늘 페이스트 및 파쇄한 생마늘을 비교하여, 저장 기간에 따른 관능(맛과 향) 검사 및 외관(색) 평가를 오답법으로 실시하였으며, 그 결과를 표 2에 나타내었다. 실시예 2, 3 및 4의 고농축 마늘 페이스트도 실시예 1과 같은 결과를 보였다. 이 평가도 증류수를 사용하여 각각 2% 용액으로 제조하여 실시하였다.In addition, by comparing the garlic paste prepared in Example 1 and Comparative Example 1 and the crushed raw garlic, sensory (taste and flavor) test and appearance (color) evaluation according to the storage period was performed by the incorrect method, the results are shown in the table 2 is shown. The highly concentrated garlic pastes of Examples 2, 3 and 4 also showed the same results as in Example 1. This evaluation was also carried out using distilled water, each prepared as a 2% solution.
○ : 강함○: strong
◎ : 아주 강함◎ very strong
◎ : 초기와 동일 ○ : 좋음, 먹을 수 있음◎: Same as initial ○: Good, can eat
△ : 나쁨, 변패 있음, × : 매우 나쁨, 변패가 심함,△: bad, with deterioration, ×: very bad, severe deterioration,
외관에 변화가 있음 먹을 수 없음Change in appearance Inedible
표 1에서, 본 발명에 의해 제조된 고농축 마늘 페이스트는 맛과 향에 있어서 생마늘의 2배에 가까운 강도를 갖는 것을 알 수 있다.In Table 1, it can be seen that the highly concentrated garlic paste prepared by the present invention has twice the strength of raw garlic in taste and aroma.
표 2의 저장 기간에 따른 관능 및 외관 평가에 있어서는, 4℃에서, 파쇄한 생마늘은 저장 1주일 이내, 기존 마늘 페이스트의 경우 3주일 이내에 변패가 생겼으나, 본 발명의 농축 마늘 페이스트는 3개월까지도 초기의 향, 맛 및 색을 유지하였다. 37℃에서도 본 발명의 농축 마늘 페이스트의 저장성이 우수함을 알 수 있었다.In the sensory evaluation and appearance evaluation according to the storage period of Table 2, at 4 ℃, the crushed raw garlic was changed within one week of storage, within three weeks for the conventional garlic paste, but the concentrated garlic paste of the present invention up to three months The original aroma, taste and color were maintained. It was found that even at 37 ° C, the shelf life of the concentrated garlic paste of the present invention was excellent.
따라서, 본 발명에 의하면, 기존 생마늘보다 적은 양을 사용하여 기존의 맛과 향을 유지하고, 장기간 저장하여도 맛, 향 및 색 등의 품질이 일정하며, 고농축에 의하여 저장 공간 및 저장 비용 절감 등의 저장 효율이 증가된 농축 마늘 페이스트를 간단한 공정을 통하여 제조할 수 있다.Therefore, according to the present invention, by using an amount less than the conventional raw garlic to maintain the existing taste and aroma, and even after long-term storage, the quality of the taste, aroma and color is constant, and the high concentration reduces the storage space and storage cost, etc. Garlic paste with increased storage efficiency can be prepared by a simple process.
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| KR20030062770A (en) * | 2002-01-18 | 2003-07-28 | 전희수 | Manufacturing method of yellow earth garlic sap |
| CN114617248A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Method for directly processing minced garlic sauce by using raw garlic |
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| KR20020090195A (en) * | 2002-10-30 | 2002-11-30 | 도대홍 | The production of tubing garlic paste |
| KR101236707B1 (en) * | 2012-04-23 | 2013-02-25 | 양광일 | Method of preparing bokbunja garlic paste |
| KR101414807B1 (en) * | 2012-09-11 | 2014-07-03 | 전라남도 | A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same |
| CN103478665B (en) * | 2013-09-05 | 2015-12-02 | 玉龙县五福和好食品有限公司 | A kind of processing method of new fresh garlic spread |
| CN104172065A (en) * | 2014-07-07 | 2014-12-03 | 史占彪 | Preparation method for seasoning |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20030062770A (en) * | 2002-01-18 | 2003-07-28 | 전희수 | Manufacturing method of yellow earth garlic sap |
| CN114617248A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Method for directly processing minced garlic sauce by using raw garlic |
| CN114617248B (en) * | 2022-04-12 | 2023-09-22 | 湖南农业大学 | Method for directly processing minced garlic sauce by using raw garlic |
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