KR20040003639A - Method of manufacturing odorless garlic powder - Google Patents
Method of manufacturing odorless garlic powder Download PDFInfo
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- KR20040003639A KR20040003639A KR1020020038390A KR20020038390A KR20040003639A KR 20040003639 A KR20040003639 A KR 20040003639A KR 1020020038390 A KR1020020038390 A KR 1020020038390A KR 20020038390 A KR20020038390 A KR 20020038390A KR 20040003639 A KR20040003639 A KR 20040003639A
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
- F23G—CREMATION FURNACES; CONSUMING WASTE PRODUCTS BY COMBUSTION
- F23G5/00—Incineration of waste; Incinerator constructions; Details, accessories or control therefor
- F23G5/002—Incineration of waste; Incinerator constructions; Details, accessories or control therefor characterised by their grates
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
- F23H—GRATES; CLEANING OR RAKING GRATES
- F23H3/00—Grates with hollow bars
- F23H3/04—Grates with hollow bars externally cooled, e.g. with water, steam or air
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
- F23H—GRATES; CLEANING OR RAKING GRATES
- F23H2700/00—Grates characterised by special features or applications
- F23H2700/009—Grates specially adapted for incinerators
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
- F23H—GRATES; CLEANING OR RAKING GRATES
- F23H2900/00—Special features of combustion grates
- F23H2900/03021—Liquid cooled grates
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Abstract
Description
본 발명은 무취 마늘분말 제조방법에 관한 것으로, 보다 상세하게는 마늘종(원료)을 소정의 제조공정을 통해 분말화시키고 냄새를 제거하여 복용이 용이하도록 한 무취 마늘분말 제조방법에 관한 것이다.The present invention relates to a odorless garlic powder manufacturing method, and more particularly to a odorless garlic powder manufacturing method to make the garlic species (raw material) powdered through a predetermined manufacturing process and to remove the smell to facilitate taking.
백합과(Lilliaceae) 파속(Allium)에 속하는 인경작물인 마늘(Allium sativum L.)의 원산지는 중앙아시아와 지중해 연안 지방이라 전해지고 있으며, 우리나라를 비롯한 중국, 인도, 미국 및 남부 유럽 등지에서 광범위하게 재배되고 있으며, 국내에서는 여러 지역에서 생산되고 있다. 우리나라에서 재배되는 마늘은 생태형에 따라 한지계와 난지계로 구분된다. 한지계 마늘은 서산, 의성, 단양 등 내륙지역에서 재배되고, 난지계 마늘은 남해, 함평, 무안 등 남해안 지방에서 재배되는 품종으로 난지계 마늘은 한지계 마늘에 비하여 휴면기간이 짧다.Garlic (Allium sativum L.), a plant species belonging to the genus Liliaceae Allium, is said to be originated from the coasts of Central Asia and the Mediterranean, and is widely cultivated in Korea, China, India, the United States, and southern Europe. It is produced in many regions in Korea. Garlic cultivated in Korea is divided into Hanji and Nanji according to ecological type. Hanji-based garlic is cultivated in inland areas such as Seosan, Uiseong, and Danyang, and Nanji-based garlic is grown in the southern coasts of Namhae, Hampyeong, and Muan, and Nanji-based garlic has a shorter dormancy than garlic.
이와 같은 마늘은 백합과에 속하는 다년생으로서, 대부분이 유기황화물인 최소한 60여종의 각종 화합물로 구성된다. 그 마늘의 구성성분중의 하나인 알리신은 페니실린이나 테트라 마이신과 같은 항생제와 비슷한 정도의 힘으로 유해한 세균을 죽이고 72가지의 감염원에 대하여 억제력을 보이는 힘이 있어 면역기능을 강화하며 암을 예방하는 기능을 갖고 있다. 그리고, 마늘은 혈중 콜레스테롤치를 떨어뜨리고 혈액의 점도를 낮춰 심장발작, 뇌졸중 등의 위험을 줄이는 효과가 있다.This garlic is a perennial belonging to the family Liliaceae, and is composed of at least 60 kinds of compounds, most of which are organic sulfides. One of the garlic's components, allicin, is similar to antibiotics such as penicillin and tetramycin, killing harmful bacteria and inhibiting 72 infectious agents, enhancing immune function and preventing cancer. Have Garlic is effective in reducing the risk of heart attacks and strokes by lowering blood cholesterol levels and lowering the viscosity of blood.
특히, 마늘의 유기황화물은 결장에 존재하는 화학물질이 발암물질로 변하는 것을 막아 결장에 걸릴 확률을 낮추는 기능이 있고, 구성성분중의 하나인 "디알릴디 설파이드"라는 유기황화물은 일부 암을 예방한다.In particular, garlic's organic sulfides reduce the risk of colon cancer by preventing the chemicals present in the colon from becoming carcinogens, and one of its components, the organic sulfide called "diallyldi sulfide," prevents some cancers. do.
한편, 마늘은 식품자체가 무독의 식품이고 저항력과 기초체력증강제로 사용될 뿐만 아니라 자양강장, 정력증강, 피부미용, 신경통 등에도 괄목할만한 효능을 보이고 있는 자연식품이다. 즉, 마늘은 독특한 향미와 우수한 생리활성을 지니고 있어 식품공업에서는 절임류 및 향신료로서 이용되었지만 최근에는 마늘의 항균작용, 암세포 성장 억제작용, 항혈전작용 등의 생리적 활성을 이용한 기능성 식품의 원료 및 의약품 원료로도 사용되고 있다.On the other hand, garlic is a non-toxic food and is used as a resistance and basic strength enhancer, as well as natural foods that have shown remarkable effects on nourishing tonic, energy enhancement, skin care, neuralgia, etc. In other words, garlic has a unique flavor and excellent physiological activity, so it has been used as a pickle and spice in the food industry, but recently, it is used as a raw material for functional foods and pharmaceuticals using physiological activities such as garlic's antibacterial action, cancer cell growth inhibitory action and antithrombotic action. It is also used as.
이와 같이 다양한 좋은 효과 및 기능을 갖춘 마늘은 우리 식생활에 꼭 필요한 요소이며, 여러 가지 효능효과를 가지고 있으나, 불쾌한 정유 성분 및 아린 맛 때문에 먹기를 기피하는 경향이 많다.Garlic with a variety of good effects and functions as such is essential to our diet, and has a number of efficacy effects, but because of the unpleasant essential oils and arine tastes tend to avoid eating.
그러나, 불쾌한 정유 성분과 아린 맛 및 냄새 때문에 먹기를 기피하는 경향이 있어, 마늘 특유의 냄새를 저감한 제품의 개발이 요구되고 있으나 이를 충족시킬 수 있는 원료가 개발되지 아니하고 있다.However, there is a tendency to avoid eating due to the unpleasant essential oil components and the taste and smell of arine, there is a demand for the development of a product that reduces the smell peculiar to garlic, but the raw material to meet this has not been developed.
본 발명은 상기한 종래의 문제점을 해결하기 위해 제안된 것으로, 마늘을 무취의 분말로 정제하여 음료, 기능성식품 및 건강보조식품으로서의 활용가치를 높이도록 한 무취 마늘분말 제조방법을 제공함에 그 목적이 있다.The present invention has been proposed to solve the above-mentioned problems, the object of the present invention is to provide a method for preparing odorless garlic powder to increase the value of use as a beverage, functional foods and health supplements by refining garlic into odorless powder. have.
도 1은 본 발명의 실시 예에 따른 무취 마늘분말 제조방법을 설명하는 플로우차트이다.1 is a flowchart illustrating a odorless garlic powder manufacturing method according to an embodiment of the present invention.
상기와 같은 목적을 달성하기 위하여 본 발명의 바람직한 실시 예에 따른 무취 마늘분말 제조방법은, 마늘을 박피한 후 즉시 80∼125℃의 수증기압에 의해 멸균처리및 효소 불활성화 처리하여 추출하는 제 1과정; 상기 처리된 마늘을 소정의 압력여과기를 통해 여과시키는 제 2과정; 상기 여과된 마늘액을 균질화시키는 제 3과정; 및 상기 균질화된 마늘액을 소정 온도의 공기 조건을 갖춘 스프레이 건조기를 통해 분무건조시켜 분말로 만드는 제 4과정을 구비한다.Odorless garlic powder manufacturing method according to a preferred embodiment of the present invention in order to achieve the above object, the first process of extracting by sterilization and enzyme inactivation treatment by steam pressure of 80 ~ 125 ℃ immediately after peeling garlic ; A second step of filtering the treated garlic through a predetermined pressure filter; A third step of homogenizing the filtered garlic liquid; And a fourth process of spray-drying the homogenized garlic liquid through a spray dryer having air conditions at a predetermined temperature to make powder.
상기 제 1과정은 물(9):마늘(1)의 비율인 정제수를 고압이중탱크(도시안됨)에 넣고 그 고압이중탱크의 내부온도를 80℃∼125℃로 하여 고압추출을 행하여 세균을 사멸시킴과 더불어 마늘 내의 효소 활성이 정지되는 멸균처리 및 실활처리 과정인 것을 특징으로 한다.In the first process, purified water having a ratio of water (9) to garlic (1) is placed in a high pressure double tank (not shown), and high pressure extraction is performed at an internal temperature of 80 ° C. to 125 ° C. to kill bacteria. In addition to sterilization and deactivation process, the enzyme activity in garlic is stopped.
상기 제 4과정의 소정 온도의 공기 조건은 165℃∼180℃인 것을 특징으로 한다.Air conditions of the predetermined temperature of the fourth process is characterized in that the 165 ℃ ~ 180 ℃.
이하, 첨부된 도면을 참조하여 본 발명의 실시 예에 따른 무취 마늘분말 제조방법에 대하여 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings illustrating a odorless garlic powder manufacturing method according to an embodiment of the present invention.
도 1은 본 발명의 실시 예에 따른 무취 마늘분말 제조방법을 설명하는 플로우차트이다.1 is a flowchart illustrating a odorless garlic powder manufacturing method according to an embodiment of the present invention.
먼저, 4℃정도의 저온을 유지하는 창고에 보관되어 있는 마늘종(원료)의 줄기를 수작업으로 제거한 후 다듬기를 한다(단계 S10, S12).First, the stems of garlic species (raw material) stored in a warehouse maintaining a low temperature of about 4 ℃ by manual removal and trimming (steps S10, S12).
그리고 나서, 그 다듬기가 완료된 마늘에 대하여 세척기를 통하여 세척을 한 후 박피기(마찰식, 수율 85%)(도시안됨)를 이용하여 껍질을 제거한다(단계 S14, S16).Then, after washing the garlic to finish the trimming through the washing machine to remove the skin using a peeler (friction, yield 85%) (not shown) (steps S14, S16).
그 마늘의 껍질이 제거되면 재차 세척을 하고 나서 물(9):마늘(1)의 비율인 정제수를 고압이중탱크(도시안됨)에 넣고 그 고압이중탱크의 내부온도를 80℃∼125℃로 하여 고압추출을 행한다(단계 S20). 상기 물의 비율은 6∼9이고 대응하는 마늘의 비율은 1∼4로 할 수도 있다. 그 고압추출에 의해 마늘의 표피에 묻어있는 대장균 등과 같은 각종 세균이 제거됨과 더불어 마늘 내의 효소 활성이 정지되며 그 추출되는 마늘의 용해성이 우수하게 된다. 다시 말하면, 이 과정은 멸균처리 및 효소의 실활처리 과정이 되는 것이다.When the garlic peels off, wash it again and add purified water (9) to garlic (1) in a high pressure double tank (not shown) to make the internal temperature of the high pressure double tank 80 to 125 ℃. High pressure extraction is performed (step S20). The ratio of the water is 6 to 9, and the ratio of the corresponding garlic may be 1 to 4. The high pressure extraction removes various bacteria such as Escherichia coli on the epidermis of the garlic and stops the enzyme activity in the garlic, so that the extracted solubility of garlic is excellent. In other words, this process is a process of sterilization and deactivation of enzymes.
그 고압 추출된 마늘은 규조토 또는 여과포를 갖춘 압력여과기(도시안됨)내에서 여과되어 맑은 액만이 걸러지게 된다(단계 S22).The high-pressure extracted garlic is filtered in a diatomaceous earth or a pressure filter (not shown) equipped with a filter cloth to filter only clear liquid (step S22).
그 압력여과기에 의해 걸러진 맑은 액은 엉킴을 방지하는 부형제(dextrin)가 갖추어진 균질기(homogenizer)(도시안됨)내에서 고압 균질된다(단계 S24).The clear liquid filtered by the pressure filter is high pressure homogenized in a homogenizer (not shown) equipped with a dextrin to prevent entanglement (step S24).
그 균질기에서 균질된 마늘액은 165℃∼170℃의 고온 공기 조건을 갖춘 스프레이 건조기(도시안됨)내에서 분무상태에서 건조된다(단계 S26). 여기서, 그 분무 건조되는 동안 마늘의 고유한 냄새가 제거된다.The garlic liquid homogenized in the homogenizer is dried in a spray state in a spray dryer (not shown) equipped with hot air conditions of 165 ° C to 170 ° C (step S26). Here, the inherent odor of garlic is removed during its spray drying.
그 스프레이 건조기를 통해 나오는 마늘분말을 미세한 망(예컨대, 80 mesh)(도시안됨)을 통해 여과시킨다(단계 S28).The garlic powder coming out through the spray dryer is filtered through a fine mesh (for example, 80 mesh) (not shown) (step S28).
그 후, 그 여과된 마늘분말은 포장기(도시안됨)를 통해 10Kg/pack의 단위로 포장된 후 10℃의 저온창고에 보관된다(단계 S30, S32).Thereafter, the filtered garlic powder is packaged in units of 10Kg / pack through a packaging machine (not shown) and then stored in a low temperature warehouse at 10 ° C (steps S30 and S32).
상술한 실시 예 설명에서는 분무건조 방식을 이용한 마늘분말 제조방법에 대하여 설명하였으나, 분무건조 방식이 아닌 드럼건조 또는 동결건조 방식을 이용하여도 무방하다.In the above description of the embodiment, the garlic powder manufacturing method using the spray drying method has been described. However, the drum drying or freeze drying method may be used instead of the spray drying method.
드럼 및 동결건조를 해도 되지만, 드럼의 경우에는 색상이 변질우려가 있고 가격은 싼 반면, 동결건조에서는 비용 면에서 다른 방식보다 더 비싼 흠이 있다.Drums and lyophilization may be used, but in the case of drums, the color may be discolored and the price is low, while in lyophilization, the cost is more expensive than other methods.
또한, 분무건조 또는 드럼건조가 아닌 챔버내를 진공상태로 하여 감압건조시키는 감압건조 방식을 이용하여도 무방하나 건조 효율이 낮다.In addition, it is possible to use a reduced pressure drying method in which the vacuum inside the chamber instead of spray drying or drum drying is vacuum dried, but the drying efficiency is low.
이상 상세히 설명한 바와 같이 본 발명에 따르면, 인체에 유용한 각종 영양소는 그대로 보존하면서 마늘이 갖는 독성과 냄새만을 효과적으로 제거하여 누구나부담없이 음용하거나 다른 식품에 이용할 수 있다.As described in detail above, according to the present invention, by effectively removing only the toxicity and smell of garlic while preserving the various nutrients useful to the human body, anyone can casually drink or use it in other foods.
그리고, 마늘을 분말로 만들었기 때문에 팩이나 다른 용기에 보관하기에도 간편할 뿐만 아니라 휴대성이 증대된다.And since garlic is made from powder, it is not only easy to store in a pack or other container, but also increases portability.
한편, 본 발명은 상술한 실시 예로만 한정되는 것이 아니라 본 발명의 요지를 벗어나지 않는 범위 내에서 수정 및 변형하여 실시할 수 있고, 그러한 수정 및 변형이 가해진 기술사상 역시 이하의 특허청구범위에 속하는 것으로 보아야 한다.On the other hand, the present invention is not limited only to the above-described embodiments and can be carried out by modifications and variations within the scope not departing from the gist of the present invention, the technical idea to which such modifications and variations are also applied to the claims Must see
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| KR100700550B1 (en) * | 2005-09-30 | 2007-03-28 | 엘지전자 주식회사 | Lamp with electrode |
| KR100906698B1 (en) * | 2007-11-26 | 2009-07-07 | 남해군 | Manufacturing method of granular tea using garlic extract |
| KR101006846B1 (en) * | 2007-05-22 | 2011-01-12 | 이진화 | Method for making garlic chocolate |
| KR20160118698A (en) | 2015-04-03 | 2016-10-12 | 한명호 | Cosmetic compositions containing garlic fermented extract |
| KR20180001765A (en) | 2016-06-28 | 2018-01-05 | 윤충호 | cosmetic containing garlic fermented extract and manufacturing method thereof |
| KR102424430B1 (en) * | 2021-11-18 | 2022-07-26 | 주식회사 다림바이오텍 | A preparation method of garlic powder |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100700550B1 (en) * | 2005-09-30 | 2007-03-28 | 엘지전자 주식회사 | Lamp with electrode |
| KR101006846B1 (en) * | 2007-05-22 | 2011-01-12 | 이진화 | Method for making garlic chocolate |
| KR100906698B1 (en) * | 2007-11-26 | 2009-07-07 | 남해군 | Manufacturing method of granular tea using garlic extract |
| KR20160118698A (en) | 2015-04-03 | 2016-10-12 | 한명호 | Cosmetic compositions containing garlic fermented extract |
| KR20180001765A (en) | 2016-06-28 | 2018-01-05 | 윤충호 | cosmetic containing garlic fermented extract and manufacturing method thereof |
| KR102424430B1 (en) * | 2021-11-18 | 2022-07-26 | 주식회사 다림바이오텍 | A preparation method of garlic powder |
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