KR20000060990A - method to menufactare garlic pills - Google Patents

Abstract

PURPOSE: A process for preparing garlic pill is provided, which keeps an active component of garlic such as alliin, harmonizes various kinds of minerals, and removes a nasty smell of garlic. CONSTITUTION: The process for preparing garlic pill comprises the steps of: peeling the barks and washing 2-3 times; steaming at a temperature of 100-105°C for 5-7 minutes, in this step the nasty smell is removed and taste is improved; drying the steamed garlic to 5% of moisture content, in case using of heating dryer at a temperature of 75-85°C for 10-12 hours; crude crushing and fine pulverizing with less then 200mesh; mixing 40-55% of garlic powder, 30-40% of Dioscoreae Rhizoma, 1-2% of ginger, 0.5-1.5% of red ginseng concentrate, 3-4% of garlic extract and 1.9-2.5% of raw yolk; adding 60-80% of fermented ethyl alcohol for easy to form of pill and to extract of effective ingredient; kneading dough with roll kneading apparatus; extruding the dough with hydraulic extruder to string having 5mm diameter, spraying yam powder for processing efficiency; cutting the string to pill having 6mm diameter at a temperature of 18-22°C; rolling for regular form and hardness; drying at a temperature of 50°C for 8 hours with heating dryer to moisture content of less then 5%; and then coating with mixture of honey and garlic extract.

Description

Method of manufacturing garlic pills {method to menufactare garlic pills}

The present invention relates to a garlic ring manufacturing method as a health food using domestic garlic. More specifically, when preparing garlic rings, raw garlic is used as it is, so the garlic content is not high, so it is difficult to consume much of the active ingredient of garlic with a small intake. It could be done by small manual work, but it was impossible to mass-produce the plant. In addition, due to the bad smell of raw garlic was not easy to ingest it was a problem, but the present invention to solve the problems of these processes by washing the raw garlic to steam the steam for about 5 minutes through the steaming process to inactivate the enzyme called alinase and dried In order to improve the kneading and functionality of the garlic powder made by pulverizing, the domestic acid (hemp) was mixed in a certain ratio, and then the spicy taste of garlic was alleviated. In addition, red ginseng concentrate and ginger were added to balance other minerals and nutrients. Garlic pill blended well with garlic's active ingredient and various nutrients using fermented alcohol for ease of dough and extraction of active ingredients. It's about manufacturing.

The active ingredient in garlic is a protein called allin. It doesn't smell bad, but if you scratch or grind the surface of the garlic, you'll get a distinctive smell. The component of the smell is allicin, which is also a protein. Garlic contains enzymes that break down allin, called alinase. The allinase acts in contact with oxygen, transforming allin into a bad smelling allicin. Allin is converted to allicin in the body even if it does not smell by inactivating an enzyme called alinase. That's because vitamin B ₆ replaces alinase in the human body. When allin is changed to allicin, it comes out to bind various substances. Allicin in garlic has the effect of maintaining and promoting health, that is, preventing and treating various diseases from cancer to cold, as well as bully, beauty, analgesic, mental and detoxification effects (sterilization). It is known to have a comprehensive effect of maintaining the body's whole body in a normal state because it has the ability to stabilize the homeostasis, ie, stabilization of physiological functions such as body temperature and blood pressure. Various attempts have been made to make such garlic into garlic rings, a health food preferred by the public, but such conventional attempts are made by heating and cooking raw garlic as it is, so when the garlic content is high, the dough is not easy to be mass-produced. Although research on odorless garlic has been conducted, it is also inconvenient for consumers to consume, and a new processing method is required in which various mineral components are well balanced while maintaining the active ingredient of garlic.

The object of the present invention is to maintain the allin as an active ingredient of garlic to the maximum, and also to remove the peculiar garlic odor by making a protein binder, and a new product that is well harmonized with various mineral components, particularly good health and good taste anytime, anywhere This is to prepare garlic rings that can be easily consumed.

In the present invention, the garlic is washed, steamed, dried, and pulverized to produce garlic powder. In order to remove the odor of garlic, steam is steamed at 100 to 105 ° C. for 5 to 7 minutes to inactivate enzymes and soften tissues. Next, prepare garlic powder through the process of drying at 75 ~ 85 ℃ for 10 ~ 12 hours, coarse grinding, and fine grinding of 200mesh or less, and then mix the domestic powder (e), ginger, and red ginseng concentrate with a certain ratio to the garlic powder. The raw yolk is added and kneaded to make a protein conjugate. At this time, the fermentation alcohol is kneaded to help ease the extraction of the dough and extract the active ingredient. The purpose is to provide a means.

The present invention will be described in detail for each step the manufacturing method for garlic rings to health functional food using domestic garlic.

Step 1: Garlic Washing

Peel the harvested garlic and remove any foreign objects.

Wash 3 times.

Second process: steaming to inactivate enzyme of washed garlic

The washed garlic is steamed with steam to improve the taste while removing the characteristic off-flavor before drying, and steamed for 5 to 7 minutes with steam at 100 to 105 ° C. If steaming is more than 7 minutes, the tissue will be destroyed.

Third step: drying to make the moisture content less than 5%

The steamed garlic is dried until the water content is less than 5%. If a general hot air dryer is used, it is dried for 10 to 12 hours at a temperature of 75 to 85 ° C.

4th step: coarse and fine grinding of dried garlic

The dried garlic is first coarsely ground using a grinder and then secondly milled with a sieve of 200 mesh or less.

5th process: mixing process

40 ~ 55% of crushed garlic powder is mixed with 30 ~ 40% of domestic drug (e.g.), then make protein conjugate in 1 ~ 2% of ginger, 0.5 ~ 1.5% of red ginseng extract, and 3 ~ 4% of garlic extract. To this, add 1.9 ~ 2.5% of raw egg yolk to mix.

6th step: kneading process

The mixture obtained in the above process is added with a fixed ratio of 60-80% fermentation alcohol to help ease of extraction and extraction of the active ingredient, and kneads several times using a roll dough.

7th step: forming and switching process

The dough obtained in the above process is molded to pass through an extrusion hole having a diameter of 5 mm in a hydraulic extrusion molding machine, and at this time, the powder is slightly sprinkled for processing of the dough. The switch then switches to a ring shape with a diameter of 6 mm. In the sixth and seventh steps, it is preferable to maintain the indoor temperature at 18 to 22 ° C.

8th step: ring loading and primary drying process

Garlic ring obtained in the above process is retaining the moisture as it is rolled for about 20 minutes in the Janghwan period so that the shape of the product is completed and the structure is firm. Then, the product is dried for 8 hours at 50 ° C using a general hot air dryer so that the moisture content of the product is 5% or less.

9th Step: Coating and Secondary Drying Process

In order to coat the commercially available garlic hwan in the above process is coated with a mixture of honey and garlic extract in a certain ratio in the Janghwan period. At this time, if too much amount is added, please note that the garlic rings stick together.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.

Example 1:

After harvesting and peeling the garlic, washed three times with water to remove soil and foreign matter, and then the dried garlic was steamed for 5 minutes with 105 ℃ steam. Steamed garlic was dried for 10 hours at a temperature of 80 ℃ using a hot air dryer until the moisture content is 5% or less. The dried garlic was ground into a 200mesh sieve using a grinder. Then, domestic garlic (horse), red ginseng concentrate, ginger, garlic extract in garlic powder. Raw egg yolk was added, and the dough was fermented in a certain ratio for kneading, and then dough was prepared.

Comparative Example 1: Preparation of chicory fried tea by the conventional method

The harvested garlic was dried and pulverized by drying at 80 ° C. for 10 ° C. with a hot air dryer without peeling and washing the steam.

In order to examine the quality characteristics of steamed rags of garlic powder and garlic powder pulverized by steaming for 5 minutes, the sensory test was performed and the results are shown in Table 1.

Table 1. Sensory test table of garlic powder (unit: 10%)

division Sensual Items flavor Scent good usually Bad good usually Bad Comparative Example 1 2 5 3 4 4 2 Example 1 (garlic powder steamed for 10 minutes) 6 2 2 6 3 One

Through Comparative Examples 1 and 1 above, Example 1 was found to be generally good in the sensory test on the taste and aroma of garlic powder with or without steaming.

Example 2:

Garlic powder obtained through Example 1 was prepared using a domestic fermentation drug (e), garlic extract, egg yolk, red ginseng concentrate, ginger, and mixed water fermentation alcohol, and then a pill was prepared using a recirculation machine.

Comparative Example 2:

Garlic powder obtained in Comparative Example 1 was mixed with domestic medicine (e), garlic extract, red ginseng concentrate, ginger, and the like, and then kneaded with water, and then a pill was prepared using a recycling machine.

Test Example 2: Sensory Test of Garlic Rings

To prepare a garlic ring using domestic garlic was prepared through Example 2 and Comparative Example 2. The processing characteristics of preparing garlic rings and the organoleptic properties of the rings were compared.

The processing characteristics and disintegration were subjectively determined by the inventors and displayed as 10 out of 10 points. Other sensory tests were carried out by a total of 200 persons, and the average values were shown as 10 out of 10 points for each item.

Table 2. Sensory Test Table of Garlic Rings Prepared by the Invention

division Shape of the ring color incense Processing characteristics Disintegrating A vague evaluation Example 2 8 8 8 8 6 8 Comparative Example 2 2 7 6 One 5 3

In this table, 4 to 5 points are usually 10, 7 to 8 points are good, 10 is very good. As shown in Table 2, the garlic rings prepared according to the method of the present invention were prepared through comparative experiments. Compared to garlic rings, the processing characteristics were very good, and the value as a ring was also shown to be good, and the color and fragrance were excellent.

As described above and demonstrated in detail above, the garlic rings prepared by the manufacturing method of the present invention proved that the original active ingredients of garlic and various nutrients were well combined with each other, as well as inferior health foods. In addition, it was confirmed that the present invention can easily ingest easily by preparing a large amount of garlic processed food beneficial to the human body.

The present invention by producing a garlic powder by washing, steaming, drying, pulverizing with garlic to prepare a garlic powder from which a bad smell is removed compared to the conventional garlic powder, domestically produced (E), garlic extract, egg yolk, red ginseng After mixing the concentrate, ginger, etc., to make the dough easy and the effective extraction of the active ingredient, the dough is made using fermented alcohol, and then the pill is manufactured by using a recycling machine. have.

Claims (7)

Preparation of garlic rings, including the steps of washing the garlic by steaming at 100-105 ° C. for 5-7 minutes, drying the steamed garlic, grinding the dried garlic, and reclaiming the garlic powder in a ring. Way The drying process is a method of producing a garlic ring, characterized in that the dried garlic is dried by hot air dryer at a temperature of 75 ~ 85 ℃ for 10 to 12 hours to dry the moisture content of the dry garlic below 5% According to claim 1, As the weight ratio of the dried garlic powder 40 to 55%, powder 30 to 40%, ginger 1-2 to 2%, red ginseng concentrate 0.5 to 1.5%, garlic concentrate 3 to 4%, active ingredient of garlic Garlic ring manufacturing method, characterized in that the yolk is added 1.9 ~ 2.5% to make phosphorus allin as a protein conjugate According to claim 1, Garlic ring production method characterized in that the use of fermentation alcohol during kneading in order to help ease the dough and smooth extraction of the active ingredient The method according to claim 1, wherein the garlic solution is mixed with garlic extract to lubricate the garlic ring, and then the dried garlic ring is rolled in the intestinal ring for about 10 minutes to lubricate with the coating solution. According to claim 3, the weight ratio of the garlic powder 40 to 55%, powder powder 30 to 40%, ginger 1 to 2%, red ginseng concentrate 0.5 to 1.5%, garlic concentrate 3 to 4%, Garlic ring manufacturing method characterized in that the yolk is mixed 1.9 ~ 2.5% The method of claim 4, wherein the kneading with a fermentation alcohol of 60 ~ 80% during the kneading