KR20040046595A - Process for preparing aged garlic extract - Google Patents
Process for preparing aged garlic extract Download PDFInfo
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- KR20040046595A KR20040046595A KR1020020074561A KR20020074561A KR20040046595A KR 20040046595 A KR20040046595 A KR 20040046595A KR 1020020074561 A KR1020020074561 A KR 1020020074561A KR 20020074561 A KR20020074561 A KR 20020074561A KR 20040046595 A KR20040046595 A KR 20040046595A
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- garlic
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- pulp
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- 235000020706 garlic extract Nutrition 0.000 title claims description 11
- 239000006000 Garlic extract Substances 0.000 title claims description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 75
- 235000004611 garlic Nutrition 0.000 claims abstract description 75
- 230000032683 aging Effects 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 2
- 239000000284 extract Substances 0.000 abstract description 13
- 239000002537 cosmetic Substances 0.000 abstract description 4
- 238000010257 thawing Methods 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 2
- 230000029663 wound healing Effects 0.000 abstract description 2
- 238000004108 freeze drying Methods 0.000 abstract 1
- 239000007790 solid phase Substances 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 230000005070 ripening Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 230000007850 degeneration Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 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
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940029982 garlic powder Drugs 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- ZUKPVRWZDMRIEO-VKHMYHEASA-N L-cysteinylglycine Chemical compound SC[C@H]([NH3+])C(=O)NCC([O-])=O ZUKPVRWZDMRIEO-VKHMYHEASA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003679 aging effect 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
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- SNCKGJWJABDZHI-ZKWXMUAHSA-N gamma-Glu-Ile Chemical compound CC[C@H](C)[C@@H](C(O)=O)NC(=O)CC[C@H](N)C(O)=O SNCKGJWJABDZHI-ZKWXMUAHSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000003659 hair regrowth Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 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 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q7/00—Preparations for affecting hair growth
-
- 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
Abstract
Description
본 발명은 숙성 마늘 엑기스의 제조방법에 관한 것이다. 더 상세히는 마늘을 저온에서 동결한 후, 37∼45℃의 열풍으로 해빙과 건조를 진행하면서 마늘의 수분함량이 약 30%이 될 때에 건조를 완료한 후, 이를 일정 크기로 마쇄하고, 다시 숙성통에 투입하여 2차 숙성한 후, 압축기로 착즙함을 특징으로 하는 마늘 엑기스의 제조방법에 관한 것이다.The present invention relates to a method of producing aged garlic extract. More specifically, after freezing garlic at a low temperature, thawing and drying with hot air at 37-45 ° C., drying is completed when the moisture content of garlic reaches about 30%, and then it is ground to a certain size and aged again. After the second aging by putting into a barrel, the present invention relates to a method for producing a garlic extract characterized in that juiced by a compressor.
종래부터 마늘은 그의 성분의 하나인 알리신이 항균작용을 하며, 그 외에도 항혈전작용, 항암작용, 콜레스테롤의 저하 및 노화 방지, 항산화 작용이 있음이 알려져 왔다. 이와 같은 마늘의 작용은 알린의 분해산물들이며, 마늘 중에 존재하는 효소들의 작용에 의해서 2차적으로 생성되는데 이는 마늘의 세포가 파괴되어 효소와 기질이 반응함으로서 생성된다는 정도로 밝혀져 있으나, 생성 작용 및 반응인자들에 관한 연구는 물론 향기 성분의 분리 확인에 관한 것은 아직 이루어지지 못하고 있다.Conventionally, garlic has been known to have antibacterial action of allicin, which is one of its components, and anti-thrombotic action, anticancer action, lowering cholesterol and preventing aging, and antioxidant activity. This action of garlic is a degradation product of allin, and is produced secondarily by the action of enzymes present in garlic, which is found to be generated by the destruction of garlic cells and the reaction between enzymes and substrates. Of course, the research on the field and the separation confirmation of the fragrance component has not been made yet.
생마늘이나 그의 분말은 자극성이 심하여 그대로 섭취하기 어렵고, 대부분 음식의 향신료로 사용하여 왔으나, 이러한 생마늘(분말)은 경시적으로 청변이나 갈변을 일으키기 때문에 마늘을 가열 처리하여 분말화하여 사용하는 것이 많으나, 가열 처리하면, 마늘 고유의 성분을 그대로 유지하기 어렵고, 향신료로서 그 맛을 내기 어려운 면이 있다.Raw garlic or its powder is very irritating and difficult to consume as it is, and has been used as a spice for most foods. However, since raw garlic (powder) causes blue and browning over time, it is often used by powdering garlic by heating it. When it heat-processes, it is hard to maintain the intrinsic component of garlic as it is, and there exist some aspects which are hard to taste as a spice.
그 동안 이러한 문제를 해결하기 위하여 여러 가지 방법이 제안되었다. 즉, 예를 들면, 마늘을 물에 넣고 고온에서 추출 여과한 후, 사이클로덱스트린을 가하여 무취 마늘 엑기스의 제조방법(공개번호 1995-23328호), 구운 마늘과 죽염을 혼합하여 환으로 한 죽염-마늘환(공개번호 1995-16575호), 마늘 분말이나 물로 추출한 추출물을 함유하는 화장비누(특허 1996-4496호), 마늘분말을 에탄올에 침지하여 얻은 액상물을 간장에 혼합하여 마늘 간장의 제조법(특허 제 1994-3989호), 마늘 박피를 에탄올로 추출한 후, 농축한 것과, 마늘을 유기 용매로 추출하여 얻은 마늘 정유성분을 혼합한 마늘 향신제품(특허 제 1992-2052호), 마늘과 물을 상압에서 달인 후, 버섯, 쑥 등의 보조물과 배합한 마늘 음료의 제조방법(특허 제 10-343986호), 화장료 조성물용 마늘 추출물(특허 제 2002-191716호) 등이 알려져 있다. 이들 공지된 마늘을 이용한 가공제품은 대략 크게 분류하면, 건조 마늘, 용매를 이용하여 추출한 엑기스, 마늘 주스 농축물 등이 있으며, 건조 마늘은 냉동 및 열풍 건조 마늘이 있다. 동결 건조 제품은 향기 성분의 손실과 갈변을 최소화할 수 있고, 최종 수분 함량을 약 30% 정도로 되도록 건조함으로써 장기 저장 및 유통이 가능하지만, 제조 비용이 많이 든다. 이러한 문제 때문에 열풍 건조하는 것은 제조 비용은 저렴하지만 향기 성분의 손실 및 갈변이 심하여 우수한 품질의 제품을 만들기 어렵다. 또한, 마늘의 품질 특성상 열풍 건조마늘은 수분 함량을 10% 이하로 건조하기가 어렵고, 이를 분말화하면, 단기간에 케이크화 되어 사용시 어려움이 발생한다. 그리고, 착즙액을 만드는 것은 마늘이 다른 과실에 비하여 수분함량이 적고, 마늘 펄프의 점성이 높아 착즙의 어려움이 있어 현재까지 실용화되지 못하고 있는 실정이다.Several methods have been proposed to solve this problem. That is, for example, garlic was added to water, extracted and filtered at high temperature, cyclodextrin was added, and a method for preparing odorless garlic extract (published number 1995-23328) was made by mixing roasted garlic and bamboo salt. Manufacturing method of garlic soy sauce by mixing hwan (Publication No. 1995-16575), makeup soap containing garlic powder or extract extracted with water (Liquid Patent No. 1996-4496), and liquid obtained by dipping garlic powder into ethanol (patent) 1994-3989), after extracting garlic peeling with ethanol, concentrated garlic, garlic flavored product obtained by mixing garlic essential oil components obtained by extracting the garlic with an organic solvent (No. 1992-2052), garlic and water at atmospheric pressure After decoction, a method of preparing garlic beverages (patent 10-343986) and garlic extracts for cosmetic compositions (patent no. 2002-191716) and the like, which are blended with supplements such as mushrooms and wormwood, are known. The processed products using these known garlics are roughly classified into dry garlic, extract extracted by using a solvent, garlic juice concentrate, and the like, and dried garlic includes frozen and hot air dried garlic. Lyophilized products can minimize the loss and browning of fragrance components and allow for long term storage and distribution by drying the final moisture content to about 30%, but are expensive to manufacture. Because of this problem, hot air drying is cheaper to manufacture, but the loss and browning of the fragrance components are severe, making it difficult to produce a good quality product. In addition, the hot air dried garlic is difficult to dry the moisture content of less than 10% due to the quality characteristics of garlic, and if it is powdered, it becomes caked in a short period of time, causing difficulties in use. And, making juice is less moisture than garlic other fruits, the viscosity of the garlic pulp is difficult to juice the situation is not practical to date.
본 발명자는 상기 문제점을 해결하기 위하여 예의 검토한 결과, 마늘을 저온에서 숙성시켜 부드럽게 만든 후, 이를 세절하여 다시 저온에서 숙성한 후, 압출기로 압출하여 착즙액을 얻은 바, 종래의 문제점이 마늘 펄프의 점성이 그다지 높지 않아서 착즙의 어려움이 없고, 더욱이 장기간 숙성에 의해 마늘 내에 함유된 효소의 작용에 의하여 γ-글루타밀이소로이신과 글루타치온 등이 이소로이신, 글루타민산, 시스테인글리신이 다량 생성되어 아미노산이 풍부하고, 또한, 생마늘에서 발생하는 강한 냄새를 없앨 뿐 아니라, 건조 마늘보다도 장기간 보존 유통시켜도 산패, 청변 등의 변성이 없는 것을 발견하고, 본 발명을 완성하게 되었다.The present inventors earnestly examined to solve the above problems, after ripening the garlic at low temperature to make it soft, then aged it at low temperature again, then extruded by an extruder to obtain a juice solution, the conventional problem is garlic pulp The viscosity of is not so high that there is no difficulty in juice extraction. Furthermore, γ-glutamylisoleucine and glutathione are produced in large amounts by isozycin, glutamic acid and cysteine glycine by the action of enzyme contained in garlic by long-term aging. The present invention has been found to be rich, and not only to eliminate the strong odor generated from raw garlic, but also to prevent degeneration such as rancidity and bluish blue even when stored for a longer period of time than dry garlic.
즉, 본 발명은 마늘 엑기스의 제조방법을 제공하는 것이다.That is, the present invention provides a method for producing garlic extract.
이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 목적은 마늘 성분의 일부분만을 추출하거나, 다른 성분이나, 식품을 배합하지 않고, 마늘 성분 자체 그대로를 숙성시킨 후, 압출하여 마늘 엑기스를얻는 것이다.An object of the present invention is to extract only a part of the garlic component, or to blend the garlic component itself as it is without blending other components or foods, and then extruded to obtain a garlic extract.
우선, 마늘을 탈피하고, 수세하고, 물기를 없앤 후, -20℃∼-25℃에서 급속 동결한다. 이렇게 동결 보존함으로써 마늘의 변성을 방지할 수 있다. 이렇게 동결 보존된 마늘을 35∼40℃의 열풍 건조기에서 해빙한 후, 해빙된 마늘을 약 38∼45℃에서 약 65∼78시간 동안 건조와 숙성을 동시에 진행시킨다. 이렇게 숙성시킴으로써, 마늘의 반고체와 같이 대단히 부드럽고, 마늘의 강한 향미의 일부를 제거한다. 숙성된 마늘을 세절기로 세절하여 ¼∼1㎜ 크기로 세절하여 마늘 펄프를 만든다. 이렇게 얻은 마늘 펄프를 내온 약 38∼45℃의 숙성 탱크에 넣고, 72∼240시간 숙성한다. 상기 숙성을 45℃ 이상에서 하면, 마늘의 효소 성분이 소실될 우려가 많으며, 또한 35℃이하에서는 숙성시간이 오래 걸려서 바람직하지 못하다. 또한, 마늘을 세절하여 마늘 펄프로 만든 후, 숙성시키는 것은 세절 마늘이 통마늘에 비해 표면적이 넓어서 숙성 효율이 높아지기 때문이다. 상기에서 세절된 마늘의 크기는 특별히 한정하는 것은 아니나, 공정의 편의상 상기 범위로 하는 것이 좋다.First, garlic is peeled off, washed with water, drained, and then rapidly frozen at -20 ° C to -25 ° C. By cryopreservation in this way it is possible to prevent the degeneration of garlic. The cryopreserved garlic is thawed in a hot air dryer at 35 to 40 ° C., and then thawed garlic is dried and aged at about 38 to 45 ° C. for about 65 to 78 hours. This aging removes some of the strong flavor of garlic, which is very soft, like a semisolid of garlic. Aged garlic is cut into thin slicers and cut into ¼-1 mm in size to make garlic pulp. The garlic pulp thus obtained is put into a ripening tank of about 38 to 45 ° C. and aged for 72 to 240 hours. If the aging at 45 ℃ or more, there is a risk that the enzyme component of garlic is lost, and the ripening time is long at 35 ℃ or less is not preferable. In addition, chopped garlic is made of garlic pulp, and then matured because the chopped garlic has a larger surface area than whole garlic and the aging efficiency is increased. The size of the garlic chopped in the above is not particularly limited, but for convenience of the process, it is good to set the above range.
숙성이 완료된 마늘 펄프를 압출기에 넣어 압출시켜 본 발명의 착즙액(엑기스)을 얻는다. 이 착즙액은 필요에 따라 필터 프레스 등을 이용하여 여과하여도 좋고, 또한 살균기, 예를 들면 약 85℃의 살균기에서 약 20분간 살균 처리하여도 좋다.Ripened garlic pulp is put into an extruder and extruded to obtain a juice (extract) of the present invention. This juice may be filtered using a filter press or the like as necessary, and sterilized for about 20 minutes in a sterilizer, for example, a sterilizer of about 85 ° C.
이렇게 얻은 엑기스는 보관, 운반, 사용하기에 매우 편리하며, 또한 마늘이 갖는 특성 및 작용상, 이를 향신료, 상처 치료용 피부 외용제, 발모제, 화장료 등에 널리 간편하게 사용할 수 있다.The extract thus obtained is very convenient to store, transport, and use, and also can be widely used in the nature and function of garlic, spices, skin external preparations for wound healing, hair regrowth, and cosmetics.
이하, 실시예로서 본 발명을 더 상세히 설명한다. 그러나, 본 발명이 이들 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to these examples.
실시예 1Example 1
박피한 마늘(수분함량: 약 60%) 100kg을 동결기에 넣고, -20℃에서 동결하였다. 이를 열풍건조기에 넣고, 초기 35℃를 유지하면서 5시간, 그런 다음 45℃에서 10시간 해동과 건조를 행하였다. 그런 다음, 마늘의 수분 함량을 측정하여 본 결과, 약 30%이었다. 이 마늘을 다시 열풍 건조기에서 온도를 35℃로 유지하면서 마늘의 표면이 담갈색으로 변하여 반고형체로 될 때(약 70시간 소요)까지 숙성시켰다. 이 숙성 마늘을 민스기로 약 0.6mm로 세절하여 마늘 펄프를 제조하였다. 이를 숙성 탱크(온도: 40℃)에 넣고, 교반하면서 20일간 숙성시켰다.100 kg of peeled garlic (water content: about 60%) was placed in a freezer and frozen at -20 ° C. This was put into a hot air dryer, and thawing and drying were performed for 5 hours while maintaining the initial 35 ° C for 10 hours at 45 ° C. Then, the moisture content of the garlic was measured and found to be about 30%. The garlic was aged until the surface of the garlic turned light brown and became semi-solid (approximately 70 hours) while maintaining the temperature at 35 ° C. in a hot air dryer. Garlic pulp was prepared by cutting the aged garlic to about 0.6 mm with a mince machine. This was put into a aging tank (temperature: 40 ° C.) and aged for 20 days with stirring.
숙성이 완료된 마늘을 꺼내, 착즙기에 걸어 마늘 엑기스를 얻었다. 이렇게 하여 얻은 엑기스를 500메쉬 압출 여과기에 걸어서 맑은 엑기스 약 30kg를 얻었다.After ripening garlic was taken out, it was hung in a juicer to obtain a garlic extract. The extract thus obtained was hung on a 500 mesh extrusion filter to obtain approximately 30 kg of clear extract.
이렇게 얻은 엑기스는 강한 맛과 냄새가 없어 그대로 음용할 수 있었다.Thus obtained extract did not have a strong taste and smell was able to drink as it is.
또한, 이렇게 얻은 엑기스를 유리병에 넣고, 약 1년 동안 보존한 후, 꺼내 신선한 엑기스와 비교한 결과, 전혀 동일한 냄새와 향이었으며, 부패 감이나, 변성은 전혀 없었다.In addition, the extract thus obtained was placed in a glass bottle, preserved for about one year, and taken out and compared with fresh extract. The extract had the same smell and aroma, and had no decay or degeneration.
이상과 같이, 본 발명 발명에 따르면, 마늘을 숙성하여 마늘 엑기스를 얻을 수 있으며, 이 마늘 엑기스는 보관, 운반, 사용하기에 매우 편리하며, 또한 마늘이 갖는 특성 및 작용상, 이를 향신료, 상처 치료용 피부 외용제, 발모제, 화장료 등에 널리 간편하게 사용할 수 있는 유용한 발명이다.As described above, according to the present invention, it is possible to obtain garlic extract by ripening garlic, which is very convenient to store, transport, and use, and also has characteristics and function of garlic, which is used to treat spices and wounds. It is a useful invention that can be widely used for skin external preparations, hair refining agents, cosmetics and the like.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100663168B1 (en) * | 2006-09-12 | 2007-01-05 | 원용섭 | Preparation method for aged sprouted-garlic |
| KR100774498B1 (en) * | 2007-04-06 | 2007-11-08 | (주)덕산식품 | Producing method for aging-fermentation black garlic using artemisia fumigation |
| KR100816884B1 (en) * | 2007-07-13 | 2008-03-26 | 강기표 | A method for manufacturing aged garlic using garlic aging room |
| KR101019343B1 (en) * | 2008-04-11 | 2011-03-07 | 이한수 | Method for preparing garlic liquid |
| CN102613522A (en) * | 2012-03-26 | 2012-08-01 | 天津春发生物科技集团有限公司 | Roasted garlic flavor essence prepared by extrusion technology |
| KR200486294Y1 (en) | 2017-09-27 | 2018-04-30 | 주식회사 현우이엔지 | easy-to-assemble bumper rail for carts |
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| KR100888692B1 (en) | 2007-07-16 | 2009-03-16 | 금산인삼약초 영농조합법인 | Method of manufacturing ripened garlic |
| KR101020449B1 (en) | 2008-06-30 | 2011-03-08 | 박성돈 | Method for manufacturing garlic extract with dietary fibre and oligosaccharide |
| KR101046349B1 (en) | 2008-10-06 | 2011-07-05 | 김정천 | Garlic extract, its preparation method and storage method |
| KR102579191B1 (en) | 2022-07-25 | 2023-09-15 | 백지원 | Manufacturing method of black garlic juice from which odor has been removed |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR930009537A (en) * | 1991-11-26 | 1993-06-21 | 정태수 | How to prepare drinks using garlic |
| KR970064447A (en) * | 1996-03-25 | 1997-10-13 | 박준태 | How to make garlic-based health ingredients |
| KR100236451B1 (en) * | 1996-12-09 | 1999-12-15 | 현경태 | Manufacturing method of garlic vinegar |
| KR100270278B1 (en) * | 1998-03-11 | 2000-10-16 | 지용진 | Oil and fat addition beverage production method with garlic juice |
| KR20000020203A (en) * | 1998-09-18 | 2000-04-15 | 이영춘 | Method for extracting squeezed garlic pulp and producing garlic powder using the extract |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100663168B1 (en) * | 2006-09-12 | 2007-01-05 | 원용섭 | Preparation method for aged sprouted-garlic |
| KR100774498B1 (en) * | 2007-04-06 | 2007-11-08 | (주)덕산식품 | Producing method for aging-fermentation black garlic using artemisia fumigation |
| KR100816884B1 (en) * | 2007-07-13 | 2008-03-26 | 강기표 | A method for manufacturing aged garlic using garlic aging room |
| KR101019343B1 (en) * | 2008-04-11 | 2011-03-07 | 이한수 | Method for preparing garlic liquid |
| CN102613522A (en) * | 2012-03-26 | 2012-08-01 | 天津春发生物科技集团有限公司 | Roasted garlic flavor essence prepared by extrusion technology |
| KR200486294Y1 (en) | 2017-09-27 | 2018-04-30 | 주식회사 현우이엔지 | easy-to-assemble bumper rail for carts |
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