KR20050102320A - Method for preparing composite flavoring materials of garlic bamboo salt or garlic salt - Google Patents

Abstract

Garlic and salt are the most common and basic ingredients used in cooking. Garlic and salt were added separately when cooking so far, but the mixed garlic salt seasoning material (or processing intermediate material) can be used to taste the food with a single addition, and also garlic and bamboo salt Considering the pharmacological effects of eggplants, it is also possible to meet the recent dietary consumption patterns that emphasize simplicity and functionality.

The present invention is mixed by adding a suitable ratio of bamboo salt or purified salt to the finely chopped garlic and pulverized after frost drying and lyophilization, garlic and salt is not separated when used while having the same garlic-specific flavor as raw garlic In order to provide a method for producing garlic bamboo salt or garlic salt, which can be stored for a long time by preventing browning and moisture absorption during processing or storage through proper packaging.

Description

Method for preparing composite flavoring materials of garlic bamboo salt or garlic salt}

The present invention relates to a garlic bamboo salt or garlic salt complex seasoned material preserved in taste and aroma and a method of manufacturing the same. More specifically, in the present invention, garlic and bamboo salt or refined salt are dissolved in an appropriate amount of water, and then specially ground and mixed at a constant rate, and then frozen at room temperature, and freeze-dried and pulverized to have the same taste and aroma as raw garlic. And salt is not separated and can be stored for a long time, extremely simple to use, and can be used as an intermediate material for health foods, it relates to a complex seasoning material of garlic bamboo salt or garlic salt and its manufacturing method.

Garlic has been a major food and spice and medicinal material for centuries. That is, garlic (Allium sativm L), as well as come been used as a spice from the way of example a plant belonging to Liliaceae (Lilliaceae) Allium (Allium), is also widely used as a medicine. Allicin (allicin), present in about 0.3% to 0.4% in garlic, has antimicrobial activity that inhibits germination and growth of spores against both Gram-positive and Gram-negative bacteria, and also has pharmacological effects on metabolic diseases. In addition, there are trace amounts of selenium and germanium, which are mainly involved in antioxidant and immune-enhancing roles and anticancer activity, and the sulfur content of garlic has various chemopreventive activities. It has been.

In addition, recent studies have found that garlic has antimicrobial, antibacterial and blood circulation effects, and can be used in adult diseases such as atherosclerosis, hypercholestermia, and alloxan diabetes. It is reported that it also works.

Salt (NaCl), on the other hand, controls the osmotic pressure of bodily fluids in the human body and is an important ingredient in the maintenance of life as an important component of digestive fluids, and is the most basic seasoning material that tastes food. Salts can be broadly divided into sun salts and refined salts, and refined salts are further classified into saw salts and processed salts. Sanction salt refers to salt prepared by recrystallizing the raw material salt after dissolving, dehydrating and drying it. Process salt refers to salt that has been processed through roasting, etc. Removed bamboo salt belongs to this.

Recently, as interest in natural and natural foods increases due to the improvement of diet due to income increase, much attention is being paid to the health food ingredients of Korean traditional foods that have come down as folk remedies. Bamboo salt, one of the representative functional materials, is a kind of folk medicine that our ancestors have been using in the past to add salt to bamboo or pottery and bake at high temperatures. Bamboo salts in general can be divided into three times, nine times bamboo salt, mono salt and porridge salt, depending on the number of baking and crushing and baking temperature.

The composition of bamboo salt is similar to that of sun salt, but the content of K, Ca, Fe, Zn, Mn among metal elements is higher than that of sun salt, heavy metal elements are not detected, and pH is alkaline at around 10.0. Recently reported efficacy of bamboo salt includes (1) prevention and improvement of gastritis of bamboo salt, (2) reduction of streptococcus in oral cavity and gingivitis symptoms, and various aspects of pharmacological action and physiological activity of bamboo salt Research is ongoing in Bamboo salt has long been used as a folk medicine for gastritis, gastric acid, gastric ulcer, oral disease, sinusitis, otitis media, early inflammatory eye disease, and has been used as an ingredient in traditional brewed foods, health supplements, toothpaste and other products. have.

Recently, according to the change in the food consumption pattern of consumers, a technique for producing a suitable mixture of garlic and salt with emphasis on the convenience and convenience of consumers has been proposed, products that simply combine dry grinding garlic and salt of Figure 3 As shown in the picture, it is a product of Garlic salt, which has appeared in some markets in developed countries in Europe.

The manufacturing technology of garlic salt and seasoning material proposed so far is as follows.

(1) there is simply a method of preparing garlic salt which is prepared by pulverizing and drying garlic and then mixing it with a refined salt and a predetermined ratio,

(2) there is a manufacturing method of garlic salt, which is prepared by baking garlic and salt on a heated stone to completely remove moisture and grinding it;

(3) In the heating furnace, garlic is mixed with brine and heated to dehydrate and dry garlic salt.

However, since most of these methods remove moisture by heating, the moisture remains, or the garlic burns or squeezes, causing changes in shelf life, medicinal and flavoring ingredients, and thus partially or no function as the original garlic salt composite material. do. In addition, there is a problem such as the increase in cost and the mass production by the additional process through the heating step, most of the technology has not been practical.

In view of these various problems, the present inventors are a new manufacturing method for manufacturing garlic bamboo salt or garlic salt complex seasoning material that can create high added value, by dissolving garlic and bamboo salt or refined salt in an appropriate amount of water, After mixing, freeze-drying and pulverizing, garlic and salt are not separated and have the same taste and aroma as raw garlic, and can be stored for a long time and are extremely easy to use. It is an object of the present invention to develop.

The garlic seasoning salt or the composite seasoning material of garlic salt of the present invention is a traditional salt of refined salt, including Korean traditional folk medicine material and bamboo salt (Bamboo salt), which is one of the functional materials that have proven pharmacological efficacy, for example, 3 and 9 times bamboo salt Dissolving in an appropriate amount of water and mixed with garlic, which is a medicinal drug material, at a ratio of 1 to 1 for 10 to 20 minutes; Deep freezing and aging the garlic bamboo salt mixture for 24 hours at -70 ° C. or less; Then lyophilizing at 35-40 ° C. under vacuum in a lyophilizer to remove moisture while subliming ice crystals; And pulverizing to a size of about 50 mesh.

Garlic porridge salt or garlic salt powder prepared by the above manufacturing method preserves the original taste, aroma, and physiological activity of garlic as it is, and does not separate garlic and salt. It can be used to cook food, such as the convenience that can meet the consumer's pursuit of convenience.

In other words, to provide a method for producing a new seasoning of garlic bamboo salt or garlic salt seasoning material, which gives the function and physiological activity characteristics and simplicity as seasoning material and intermediate material for health food processing.

According to the present invention, the mixing ratio of refined salt or bamboo salt: shredded garlic is preferably 1: 1 to 4 in terms of organoleptic quality. Especially preferably, it is good to set it as the ratio of 1: 2-3. If the blending ratio of refined salt or bamboo salt: shredded garlic exceeds 1: 4, the sensory quality gradually decreases, and it is not good to considerably reduce the taste, aroma or overall taste of the product.

The garlic bamboo salt powder material according to the present invention has been found to be deteriorated by moisture absorption during storage in the moisture absorption test results, relative humidity of 75% or more to prevent moisture absorption during storage by packaging with a desiccant sealed intermediate stopper and good quality I can keep it. The mixing ratio of (bamboo salt: raw garlic) for manufacturing garlic bamboo salt can be produced without garlic quality without compromising the quality even in the ratio of 1: 1 to 4 according to the difference in consumer preference. And when used as a processing material for health food can be changed according to its purpose. And, when using the garlic bamboo salt powder material of the present invention as a health food processing material such as bamboo salt garlic ring, it is preferable to use 9 bamboo salts instead of three bamboo salts.

The present invention will be described in more detail based on the following examples. Four kinds of samples were prepared according to the following examples, and the composition and quality characteristics were tested. The manufacturing method and quality characteristics of the composite seasoning material of garlic bamboo salt or garlic salt with preserved aroma are as follows.

Example 1 Preparation of Garlic Bamboo Salt

For 200 g of fine garlic cut in chopper, 50 to 200 g of bamboo salt was dissolved in an appropriate amount of water three times and mixed at a constant ratio. This is ground and mixed for about 10 to 20 minutes so as to be sufficiently mixed with a stone grinder for fish meat grinding, and the garlic bamboo salt mixture is completely intracellularly frozen by freezing at an ultra low temperature of −70 ° C. or lower for 24 hours. Adjust and mature the taste and aroma. Next, sublimate the ice crystals in garlic bamboo salt in a vacuum using a freeze-dryer to remove most of the moisture without loss of other ingredients, and by grinding with a grinder, the efficacy, taste and aroma of garlic bamboo salt are preserved and Garlic salt powder material was obtained as shown in Figure 1 excellent storage capacity combined with bamboo salt.

Comparative Example 1 Preparation of Garlic Salt

According to Korean Patent Application No. 2000-49537, the seawater was purified and the whole garlic was mixed with the brine, and heated and dried and pulverized until water was completely evaporated to prepare garlic salt as shown in FIG. .

Comparative Example 2: Commercial Garlic Salt

New Zealand commercial garlic salt (Garlic salt) as shown in Figure 1 was purchased locally and used as Control 2.

Example 2 Preparation of Garlic Salt

About 200 g of fine garlic cut in choppers, 50-200 g of refined salts were dissolved in an appropriate amount of water and mixed at a constant ratio. Special grinding and mixing with a stone grinder to sufficiently mix the mixture, and frozen for 24 hours at ultra-low temperature below -70 ℃ to completely freeze the garlic salt mixture intracellularly, while adjusting and ripening the taste and flavor of garlic salt . Next, sublimate the ice crystals in the garlic salt under vacuum using a freeze-dryer to remove most of the moisture without loss of other ingredients, and then grind it with a grinder to preserve the efficacy, taste and aroma of garlic salt and preserve garlic and salt. Garlic salt powder seasoning material as shown in FIG.

General Components and pH of Garlic Bamboo Salt and Garlic Salt

The garlic bamboo salt and garlic salt prepared in Examples 1 and 2, respectively, and the results of the components and the quality investigation for Comparative Examples 1 and 2 are shown in Table 1 below. In Table 1, moisture was measured by atmospheric heating method, total nitrogen by semi-micro Kjeldahl method, crude fat by Soxhlet extraction method, and crude ash by dry painting method. The pH was homogenized by adding 10 times the amount of pure water to the sample and measured with a pH meter (Fisher Basic, USA).

Table 1

General Ingredients (g / 100g) pH moisture Total nitrogen Crude fat View minutes Comparative Example 1 3.3 ± 0.1 0.54 ± 0.03 0.1 ± 0.0 40.0 ± 0.1 6.21 Comparative Example 2 2.7 ± 0.01 0.21 ± 0.01 0.1 ± 0.0 74.9 ± 0.2 5.10 Example 1 3.7 ± 0.1 0.58 ± 0.02 0.2 ± 0.0 38.8 ± 0.1 8.74 Example 2 3.5 ± 0.1 0.59 ± 0.02 0.3 ± 0.1 39.5 ± 0.1 6.47

According to Table 1, the moisture contents of the garlic salt products of Examples 1, 2 and Comparative Example 1 were approximately 3% or similar, and the content of the ash was 74.9%, while the remaining garlic salt samples were the highest. They were about 40% similar to each other. The difference in the composition of the content is thought to vary depending on the mixing ratio of garlic and salt. In the case of crude protein and crude fat content, the garlic bamboo salt (Example 1) and garlic salt material (Example 2) prepared in the present invention were slightly higher than those of Comparative Examples 1 and 2.

Meanwhile, the pH of the commercial product of Comparative Example 2 was 5.10, the sample of Comparative Example 1 was 6.21, the garlic salt of Example 2 prepared in the present invention was 6.47, and the garlic bamboo salt of Example 1 was 8.74. This is because the pH of the bamboo salt is 9.35 to 9.80, the alkalinity is higher than that of the general salt, and the garlic bamboo salt of Example 1 may be considerably helpful in preventing the acidification of the constitution.

Sensory Evaluation of Garlic Bamboo Salt and Garlic Salt

Ten sensory inspectors trained to familiarize themselves with the taste, fragrance, color and general taste of garlic bamboo salt and garlic salt were composed of five grades for each item (5: Very Good, 4: Good, 3, Moderate; 2) 1, poor), and the results are expressed as their average values. Statistical significance test for the test result was performed by analysis of variance. When significant difference between samples was recognized, the minimum significance difference between samples was determined by multi-range test method.

The results of sensory evaluation using the five-step scoring method on the taste, aroma, color, and overall acceptability of the sample garlic salt products are shown in Table 2. Garlic porridge salt (Example 1) and garlic salt (Example 2) prepared in the present invention had excellent evaluation in each sensory test item compared to the comparative examples 1 and 2 samples, especially in taste, aroma, and overall preference drawing. Excellent. This is thought to be because bamboo salt or refined salt penetrates into the garlic tissue through a special crushing mixture, and it is preserved without losing the taste and aroma of garlic during drying by adopting the drying method called lyophilization.

TABLE 2

sample flavor Scent Color Comprehensive Symbol Map Comparative Example 1 2.86 ^a 2.71 ^b 2.57 ^a 2.60 ^a Comparative Example 2 2.50 ^a 1.95 ^a 2.30 ^b 2.10 ^b Example 1 3.71 ^b 4.24 ^c 3.34 ^c 4.09 ^c Example 2 3.94 ^b 4.23 ^c 3.50 ^c 4.15 ^c

Evaluated by a five-step scoring method: 5, very good; 4, good; 3, fitness; 2, medium; 1, bad

(p <0.05, n = 10)

Microstructure Analysis of Garlic Bamboo Salt and Garlic Salt

The microstructural analysis to examine the binding degree of the garlic porridge salt of Example 1 and the raw particles of the garlic salt of Example 2 was 1,500 times magnification with scanning electron microscope (FESEM XL 30S, Netherlands) after the platinum coating on the sample. Was measured. The results are shown in Figures 5a to 5c.

As shown in Figure 5a and 5b garlic bamboo salt prepared in the present invention (Example 1) and garlic salt (Example 2) compared to the commercial product shown in Figure 5c (Comparative Example 2), the particle size was generally small, fine garlic And salt (or bamboo salt) particles were found to bind well together.

Hue Analysis of Garlic Bamboo Salt and Garlic Salt

Lightness, redness, yellowness and color difference of the color tone of garlic salt samples were measured using a direct color difference meter (Nippon Denshoku, ZE-2000, Japan). At this time, the color tone of the color difference standard white board was lightness = 96.82, redness = -0.38 and yellowness = 0.62.

The color tone, redness, yellowness, and color difference of the color tone of the sample garlic salt were measured by a direct color difference meter as shown in Table 3 below. Garlic porridge salt (Example 1) and garlic salt (Example 2) prepared in the present invention was generally higher in brightness than the Comparative Examples 1 and 2 in terms of color tone, and the redness and yellowness is low, such as browning during production Little change in color occurred. In addition, the color difference value indirectly indicating the degree of browning showed that the garlic bamboo salt (Example 1) and garlic salt (Example 2) prepared in the present invention had less browning or discoloration than other samples.

TABLE 3

Color tone Comparative Example 1 Comparative Example 2 Example 1 Example 2 Degree 79.75 81.49 87.04 87.75 Redness 0.74 1.77 -0.52 -0.26 Yellow road 15.15 14.32 9.88 10.30 Color car 23.83 22.69 15.59 14.80

Compositional Fatty Acid Composition of Garlic Bamboo Salt and Garlic Salt

The composition of constituent fatty acid was extracted from sample mixture using chloroform and methanol (2: 1) mixed solution, saponified and methyl esterified, and isooctane was added to separate fatty acids to isolate the capillary column (Supelcowax-10 fused silica WCOT column). , 30 m × 0.25 mm Id, Supelco Japan Ltd., Japan) and analyzed by gas chromatography (Shimadzu GC-14A, Japan). At this time, the GC analysis conditions were an injector and a detector (FID) temperature of 250 ° C., a column temperature of 170 ° C., and helium as a carrier gas, and a split ratio of 50: 1 was used. Identification of each constituent fatty acid was identified by the retention time comparison method with the standard.

Raw fatty garlic composition, Comparative Example 2, and constituent fatty acid composition of the lipid extracted from garlic bamboo salt (Example 1) and garlic salt (Example 2) prepared in the present invention are shown in Table 4. In total, 18 fatty acids were detected as constituent fatty acids of lipids extracted from four samples. In each sample, the major constituent fatty acids were 16: 0, 18: 1n-9, and 18: 2n-6. , 18: 0, 18: 3n-4 and 18: 4n-3. In particular, 22: 6n-3 (docosahexaenoic acid, DHA) and 20: 5n-3 (eicosapentaenoic acid, EPA, which are contained in fish oil in three samples except the commercial product of Comparative Example 1) Polyunsaturated fatty acids such as) were detected, and among them, 22: 6n-3 fatty acid contained a relatively high content. These n-3 polyunsaturated fatty acids are known to be functional fatty acids that have high serum lipid-improving effects such as reduced triglycerides in blood, lower cholesterol, and lowered blood viscosity due to absorption into the body. In the case of garlic salt of Example 2, it was confirmed that it had a composition almost similar to that of raw garlic, and oxidation of lipids did not occur, and when ingested, it was expected to contribute to preventing adult diseases to some extent. On the other hand, in the case of Comparative Example 2 (commercially available product), the polyunsaturated fatty acid composition ratio of n-3 series was only 2.4%, which is significantly lower than the 9.8-10.0% of Examples 1 and 2, and the highly unsaturated fatty acid of garlic during the manufacture of the product. It can be seen that the significant amount of the oxidative decomposition.

Table 4 (%)

fatty acid Raw garlic Comparative Example 2 Example 1 Example 2 14: 015: 016: 016: 1n-717: 018: 018: 1n-918: 2n-618: 3n-418: 4n-318: 4n-120: 020: 2n-620: 4n-320: 5n-322: 1n-722: 5n-322: 6n-3 1.80.817.62.21.12.318.838.62.83.70.20.71.51.71.60.11.03.5 0.40.919.20.30.52.021.647.33.30.30.40.80.31.00.50.60.20.4 1.50.517.82.30.42.418.041.43.73.50.50.90.31.31.40.30.73.1 1.41.017.32.60.82.317.142.22.93.30.30.90.51.51.30.90.53.2 n-3 polyunsaturated fatty acid 11.5 2.4 10.0 9.8

Measurement of Hygroscopicity of Garlic Bamboo Salt and Garlic Salt

In order to examine the hygroscopic properties that greatly affect the quality stability of garlic bamboo salt and garlic salt, the hygroscopicity of both samples was measured according to relative humidity. The hygroscopicity is measured by accurately taking 5 g of the sample and putting it in a desiccator with a relative humidity of 33%, 43%, 75% and 92% with various saturated solutions (magnesium chloride, potassium carbonate, sodium chloride and potassium nitrate solution). While storing for a certain period of time, the sample was taken out at regular intervals and weighed, and then expressed as a weight increase rate (%) obtained from the increased weight change.

The results of measuring the hygroscopicity of garlic bamboo salt and garlic salt while storing garlic bamboo salt of Example 1 and garlic salt of Example 2 for 7 days under relative humidity of 33%, 43%, 75%, and 92% are shown in FIGS. 6 and 7 Same as 6 and 7, the hygroscopicity of garlic bamboo salt and garlic salt according to relative humidity was almost similar to both samples, so the garlic bamboo salt of Example 1 and garlic salt of Example 2 were hardly absorbed at 33% relative humidity. At 43% relative humidity, moisture absorption slightly increased until 4 days of storage, resulting in a weight increase of about 10%. Thereafter, there was no increase in weight due to moisture absorption.

However, at 75% relative humidity, the garlic bamboo salt of Example 1 and garlic salt of Example 2 were absorbed as the storage period elapsed, and the weight was constantly increased. Weight gain of more than 30% and relative humidity of 92% resulted in a weight gain of about 75% on day 7 of storage. Therefore, when exposed to air with a relative humidity of 75% or more, the garlic bamboo salt of Example 1 or the garlic salt of Example 2 may cause deterioration. Therefore, in order to prevent deterioration during use in high rainy season or at home, By using an intermediate plug that can be packed with desiccant, it should be possible to prevent moisture absorption during product use and storage and to maintain good quality.

Garlic bamboo salt and garlic salt prepared according to the present invention as in Examples 1 and 2 were added to the finely chopped garlic and mixed with bamboo salt or refined salt at an appropriate ratio, and then ground and frozen after frost drying and the same garlic as raw garlic. Garlic and salt are not separated when used while having unique sensory characteristics and functionality, and prolonged storage can be obtained by preventing browning and moisture absorption through proper packaging.

Garlic porridge salt and garlic salt of the present invention can be added to the garlic and salt separately at the time of cooking can be easily added at a time to meet the convenience and convenience of consumers, which is a recent food consumption pattern, according to various mixing ratios It has the advantage that it can be manufactured to fit. And above all, as described in the table above, the sensory properties such as taste and aroma are superior to the products manufactured by the conventional method, and are very useful inventions as high quality seasoning materials or health food materials that retain the functionality contained in raw materials. will be.

1 is a photograph of garlic porridge salt powder prepared by the method according to the present invention (Example 1).

2 is a photograph of garlic salt powder prepared according to the method of Korean Patent Application No. 2000-49437 (Comparative Example 1).

3 is a photograph of a packaged product of commercially available garlic salt of New Zealand (Comparative Example 2).

Figure 4 is a photograph of the garlic salt powder prepared by the method (Example 2) according to the present invention.

5A and 5B are prepared by the method according to the present invention. FIGS. 5A to 5C are garlic porridge salt (Example 1) and garlic salt (Example 2) prepared by the method according to the present invention with a scanning electron microscope 1,500 times. This is a magnified picture. 5c is a photograph of a commercial garlic salt (Comparative Example 2) photographed at a magnification of 1,500 times with a scanning electron microscope.

Figure 6 is a graph for showing the hygroscopic properties according to the relative humidity of garlic bamboo salt (Example 1) according to the present invention.

7 is a graph showing the hygroscopic properties according to the relative humidity of garlic salt (Example 2) according to the present invention.

Claims (2)

In the method of manufacturing a complex seasoning material of garlic bamboo salt or garlic salt, bamboo salt, which is one of the traditional folk medicine material and functional material proven pharmacological efficacy, including general salt which is a refined salt, for example, 3 times and Dissolving 9 times bamboo salt in an appropriate amount of water and adding garlic, which is a spice material, in a predetermined ratio, for 10-20 minutes, followed by grinding; Deep freezing and aging the garlic bamboo salt mixture for 24 hours at -70 ° C. or less; Then lyophilizing at 35-40 ° C. under vacuum in a lyophilizer to remove moisture while subliming ice crystals; And pulverizing to a size of about 50 mesh. The method according to claim 1, wherein the mixing ratio of the refined salt or bamboo salt and the shredded garlic is in a ratio of 1: 1 to 4.