KR20090088477A - Extracts of aged garlic and a preparation method of aged garlic and vinegar beverage using the garlic - Google Patents

Abstract

A black garlic extract and a manufacturing method thereof are provided to obtain the extract with nutritive elements of the garlic by mixing the garlic with the other material after making a black garlic and a deodorized garlic through the fermentation and ripening in a loess earthenware. A garlic is fermented in a loess earthenware at the temperature of 120 to 150 degrees centigrade for 2 to 4 hours. After drying the fermented garlic naturally, the black garlic is made by the fermentation with the low temperature under 75 degrees centigrade while providing the moisture. The deodorized garlic is made by heating the ground garlic in the loess earthenware at the temperature of 40 to 50 degrees centigrade for 10 to 15 minutes. The cleaned rice of 10 weight%, the black garlic of 1 to 6 weight%, the deodorized garlic of 1 to 6 weight%, and the other material of 0.001 to 1 weight% are mixed. The water three times as much as the mixture is added to the mixture and is heated, extracted, and filtered.

Description

Extract of black garlic and its preparation {Extracts of aged garlic and A preparation method of aged garlic and Vinegar beverage using the garlic}

The present invention relates to a black garlic extract and a method for manufacturing the same, and more specifically, to prepare a black garlic and deodorized garlic by using ocher clay, and to extract the extract from it to ingest the nutrients of garlic, it is burdensome to drink The present invention relates to an extract that has improved the sensuality by eliminating the smell of garlic.

Garlic belongs to Liliaceae and is a perennial plant with scales containing about 0.1% of essential oil. The essential components of this essential oil are diallyl disulfide, diallyl disulfide and allyl disulfide. In ancient times and in the Middle Ages, it was highly praised for its medical properties, and modern scientific research has demonstrated many properties of garlic. The scales contain antibiotics, allium, which have antispasmodic effects on antiseptics, expectorants, and intestinal spasms. . Garlic is also known as scordinin, creatine, germanium, germanium, cysteine and methionine, alliamine, selenium, aronamine, and lysine. Creatine is a component belonging to scodinins, which helps in muscle contraction, muscle strengthening, and growth growth. Germanium has fatigue recovery and stamina enhancement effect. Cysteine and methionine have detoxification effect and aging. Alliamine has higher absorption rate than the other vitamin B1, promotes physical activity and recovers from fatigue. Selenium is effective against cancer and heart disease, and prevents toxic substances from destroying normal cells. Aronamine has a strong and digestive function, and lysine improves male ability to increase pregnancy rate and improve blood flow. It helps to prevent high blood pressure as well as low blood pressure, homeostasis action and thrombolytic ability to prevent cerebral thrombosis or myocardial infarction.

However, due to the strong aryn, spicy taste of garlic is limited to eating, bar has been tried various ways of eating garlic. One of them is black garlic, a fermented aged garlic.

Fermented-Matured Garlic is black garlic that has been suppressed from allin to allicin of raw garlic and matured for 30-40 days to esallyl cysteine. Due to the black color of the fermented-aged garlic, it is known as black garlic, and black garlic is reduced in the content of allicin due to a decrease in allicin, which reduces sweetness and decreases gastrointestinal disorders such as gastric ulcer and gastritis. It can reduce odors, making it easier to eat garlic even for those who have eaten raw garlic. In addition, compared to raw garlic, black garlic is nutritionally superior, such as various functionalities such as polyphenols and antioxidant effects are improved.

Meanwhile, Korean Patent No. 10-0738427 (Registration Date 2007.7.5) discloses a method of manufacturing black garlic by high temperature heat treatment, low temperature aging and drying garlic.

However, better sensory characteristics are required for the release of black garlic products. Accordingly, the present inventors have made efforts to improve the sensory properties of black garlic, and thus, the present invention produces black garlic using loess, and adds other raw materials to the present invention to prepare an extract having excellent sensory properties.

Accordingly, it is an object of the present invention to provide a black garlic extract with improved functionality and functional beauty produced using black garlic and deodorized garlic, and a method of manufacturing the same.

The object of the present invention is to prepare the black garlic and deodorized garlic using the ocher pottery and to prepare the extract using the garlic is removed the odor not only to ingest the nutrients of garlic, but also the smell of garlic burdened to drink It was achieved by confirming that the extract can be prepared to improve the functional beauty by eliminating.

The present invention is to put the garlic in the ocher clay pot and high temperature fermentation at 120 to 150 ℃ for 2 to 4 hours, the garlic is low-temperature fermentation at a temperature of 35 to 75 ℃ while supplying water after natural drying, to prepare ocher black garlic, Putting the garlic crushed with 100 mesh in the ocher pottery and heat-treated at 40 to 50 ℃ for 10 to 15 minutes to prepare a deodorized garlic, 1 to 6 parts by weight of the prepared ocher black garlic, deodorized garlic 1 to 6 parts by weight, and 0.001 to 1 parts by weight of other raw materials are mixed, and the method of producing an extract using ocher black garlic, characterized in that it comprises the step of pulverizing, heat extraction and filtration of the mixture. .

In another aspect, the present invention is characterized by providing an ocher black garlic extract consisting of 1 to 6 parts by weight of ocher black garlic, 1 to 6 parts by weight of deodorized garlic and 0.001 to 1 parts by weight of other raw materials prepared by the above method. .

Other raw materials of the components are preferably any one or more combinations selected from the group consisting of black rice, brown rice, chestnut, jujube, brown root, ginseng, barley and licorice, prepared by selecting a more suitable raw material from the viewpoint of those skilled in the art You can do it.

In addition, it is possible to prepare a beverage in which a predetermined amount of water and sugars (sugar, fructose, oligosaccharides, etc.) and flavoring agents (flavors, colorings, etc.) are added to the mixed extract.

The present invention relates to a black garlic extract and a method for preparing the same, to prepare black garlic and deodorized garlic using ocher onggi, to provide the extract beverage using the garlic, to ingest the nutritional components of garlic, to improve the sensuality The consumers can feel free to enjoy the extract, it will be said to be an excellent invention in the processed food industry.

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.

For the manufacture of black garlic was made of clay on oak, which is composed as follows.

Onggi made the outer wall of the clay as a constituent, and a metal pipe was arranged at the lower part with a space of 10-15 cm from the bottom of the pot in the empty space inside. The metal pipe is connected to the outside of the boiler, the water of a constant temperature is circulated through the metal pipe inside the pottery can be adjusted the temperature in the pottery. A cradle made of wire mesh was installed above the metal pipe located at the bottom.

Example  1: using ocher Black garlic  Produce

General garlic was purchased commercially for the production of black garlic. The black garlic of the present invention was prepared by the following process.

High temperature firing effect tablet

To prepare the black garlic, unshelled whole garlic was placed in a holder placed on the metal pipe of the ocher pottery. The ocher was adjusted to a temperature of 120 to 150 ° C. and then high temperature fermented for 2 to 4 hours. Through this process, the primary fermented black garlic by the far-infrared of ocher is produced.

Drying process

The primary fermented black garlic was taken out of the pot and naturally dried in a shaded place.

Low temperature effect tablet

The final black garlic was prepared by low temperature fermentation at a temperature of 35 to 75 ° C. for 2 to 6 hours while supplying moisture to the dried primary fermented black garlic.

The low temperature fermentation process may be fermented while supplying water using a water injector in a constant temperature warehouse at 35 to 75 ° C., or water may be fermented by soaking dried garlic in a rectangular wide container about 0.5 cm in height.

Comparative example  1: general Black garlic  Produce

For the comparison of black garlic using ocher clay and normal black garlic, black garlic was prepared under the same conditions as above using a general dryer instead of ocher clay.

Black garlic prepared by using ocher clay was named ocher black garlic, and black garlic prepared by using general dryer.

Experimental Example  1: garlic sensory evaluation

Sensory evaluation was performed to compare the loess black garlic and the general black garlic prepared in Example 1 and Comparative Example 1, respectively. The results are shown in Table 1 below.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most).

Sensory Evaluation Results of Garlic division smell flavor color Overall preference Ocher black garlic 8 7 7 7.5 Black Garlic 6 4 6 5.5

As can be seen from the above results, in the case of ocher black garlic, it was confirmed that the smell and taste were much better than the general black garlic, and it was superior in overall preference drawing. This is thought to be due to the effect of far-infrared rays coming out from the ocher pottery or due to the excellent efficiency of the loess pottery. Therefore, the ocher black garlic was considered to be able to produce a product having a higher preference than ordinary black garlic.

Example 2: Preparation of Deodorized Garlic

Crushing Garlic

Garlic was ground to 100 mesh to shorten the deodorizing garlic production time.

Capital increase

The capital increase method can be implemented in two ways. One of the methods is to put the crushed garlic in the cradle of the huangtong pottery and heat-treated for 10 to 15 minutes at the temperature of 40 to 50 ℃, the other is to increase the pot after pouring 1/5 volume of the pot volume of the pot Place a pallet and pine needles on top of it, then crush the garlic and cook for 25 minutes at 60 ℃. In the above two methods, the effective nutrient content of garlic is maintained as it is, but only an odor deodorized garlic can be obtained. In this embodiment, the ground garlic was put in the clay loess and heat treated at 40 to 50 ° C. for 10 to 15 minutes to prepare deodorized garlic.

Example 3: Preparation of Extract Using Black Garlic and Deodorized Garlic

In the preparation of the extract, each extract was prepared by varying the composition ratio to determine the content of black garlic and deodorized garlic.

First, in order to examine the difference in the content of ocher black garlic, ocher black garlic was divided into 1 to 6 parts by weight, and deodorized garlic was fixed to 3.5 parts by weight. In case of deodorized garlic, the difference in sensory evaluation according to the content was weak and fixed to 3.5 parts by weight, and the same as ocher black garlic can be prepared by adding within the range of 1 to 6 parts by weight. 1 to 6 parts by weight of ocher black garlic, 3 parts by weight of deodorized garlic was mixed with 10 parts by weight of white rice and 3 parts by weight of sugar, the composition ratio of the mixture is shown in Table 2.

Extraction Component Ratio According to Black Garlic and Deodorized Garlic Content ingredient Extract A Extract B Extract C Ocher black garlic One 3.5 6 Deodorant Garlic 3.5 3.5 3.5 White rice 10 10 10

Three times of water was added to the mixture, pulverized using a mixer, extracted using a water bath, and filtered to obtain an extract. The grinding, extraction and filtration can be carried out using all methods and machines known to those skilled in the art. In the present invention, it was carried out using the blender, water bath, filter cloth.

The extract was sterilized by a general known method. After sterilization and refiltration, an extract was prepared and named extracts A, B, and C, respectively.

Experimental Example  2: Sensory Evaluation of Extracts A, B and C

Sensory evaluation was performed on the extracts A to C using black garlic and deodorized garlic prepared in Example 3. The results are shown in Table 3 below.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most).

Sensory Evaluation Results of Extracts division smell flavor color Overall preference Extract A 6 5 6 5.5 Extract B 5 7 6 6.1 Extract C 4 7 4 4.9

As shown in Table 3, the extract B was found to be excellent in terms of overall smell, taste, color and overall preference, and thus, it was confirmed that 3.5 parts by weight of ocher black garlic was optimal based on 10 parts by weight of white rice.

Comparative example  2: Black Garlic  Preparation of Extract

An extract was prepared in the same manner by replacing the ocher black garlic content in the components of the extract B of Example 3 with ordinary black garlic, which was named as extract D.

Experimental Example 3: Sensory evaluation of general black garlic extract (D) and ocher black garlic extract (B)

Sensory evaluation was carried out on the ocher black garlic extract B and the general black garlic extract D prepared in Comparative Example 2. The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most). The results are shown in Table 4 below.

Sensory Evaluation Results of Extracts division smell flavor color Overall preference Extract B 5 7 6 6.1 Extract D 5 5 7 5.2

As shown in Table 4, it was confirmed that the extract B was excellent in taste and overall taste, except for smell and color, and it was confirmed that excellent processed foods could be prepared by using the ocher black garlic.

Example  4 : Ocher black garlic  Preparation of Mixed Extract Using

In order to enhance the flavor and functionality of the black garlic extract, each or all other ingredients were mixed to prepare a mixed extract as follows. Other raw materials were black rice, brown rice, chestnut, jujube, 칡, ginseng, barley, licorice, deodeok, bellflower, cornus, schisandra, pine needles, mugwort, persimmon, apple, bokbunja, lemon, yuzu and pomegranate respectively. I purchased a commercial product from.

Ocher black garlic - Black rice  Mixed Extract

In addition to the extract B component of Table 2 of Example 3, 1 part by weight of black rice was further added to prepare an extract. 0.5 to 2 parts by weight of black rice can be used, and when the addition of 2 parts by weight or more of black rice, the color of the extract is blurred, the sensory evaluation was not good, and the optimum was 1 part by weight.

Ocher black garlic Brown Rice Extract

In addition to the extract B component, 0.3 parts by weight of brown rice was further added to prepare an extract. Brown rice may be used within the range of 0.2 to 1 part by weight, and when 1 part by weight or more of brown rice is added, odor may occur in the extract.

Ocher black garlic Chestnut Extract

An extract was prepared by further adding 0.3 parts by weight of chestnut in addition to the extract B component. Chestnuts can be added within the range of 0.5 parts by weight, but when added more than 0.5 parts by weight there was a disadvantage that the taste is poor due to the flavor of the chestnuts.

Ocher black garlic Jujube mixture extract

An extract was prepared by adding 0.3 parts by weight of jujube in addition to the extract B component. Jujube also can be used within 0.5 weight, there is a problem that the taste, color falls when added more than 0.5 parts by weight.

Ocher black garlic Mixed Extract

In addition to the extract B component, 0.3 parts by weight of K was further added to prepare an extract. Can be used within 0.3 parts by weight, the bitter taste increases when added to more than 0.3 parts by weight had a disadvantage in deteriorating sensory evaluation.

Ocher black garlic Ginseng Extract

0.3 parts by weight of ginseng was added to the extract B component to prepare an extract. Ginseng can also be used within the range of 0.1 to 0.5 parts by weight, there is a problem that the bitter taste is felt when added to 0.5 parts by weight or more.

Ocher black garlic Barley Blend Extract

In addition to the extract B component, barley 0.3 was further added to prepare an extract. Barley can be used within 1 part by weight, the bitterness tended to feel when added more.

Ocher black garlic Licorice Blend Extract

An extract was prepared by adding 0.003 parts by weight of licorice in addition to the extract B component. Licorice can be used within the range of 0.001 to 0.005 parts by weight, but when added to more than 0.OO5 parts by weight, the raw material cost increases, there was a disadvantage that odor occurs.

Ocher black garlic Deodeok Mixture Extract

In addition to the extract B component, 0.75 parts by weight of Deodeok was further added to prepare an extract. Deodeok can be used within the range of 0.5 to 0.8 parts by weight, but when added to more than 0.8 parts by weight bitter taste was not good on the sensory properties.

Ocher black garlic Bellflower Mixed Extract

In addition to the extract B component, 0.75 parts by weight of bellflower was further added to prepare an extract. Bellflower can be used within the range of 0.4 to 1 parts by weight, and when added over 1 part by weight, the astringent taste was increased.

Ocher black garlic Corn oil extract

In addition to the extract B component, 0.6 parts by weight of cornus oil was further added to prepare an extract. Cornus oil can be used within 0.6 parts by weight, the raw material costs increase when more than 0.6 parts by weight, there was a disadvantage that odor occurs.

Ocher black garlic -Schisandra chinensis extract

In addition to the extract B component, 0.6 parts by weight of Schizandra chinensis was added to prepare an extract. Schisandra chinensis can be used within 0.6 parts by weight, the raw material costs increase when added to more than 0.6 parts by weight, there was a disadvantage that odor occurs.

Ocher black garlic Pine needle mixed extract

In addition to the extract B component, 0.75 parts by weight of pine needles were further added to prepare an extract. Pine needles can be used within the range of 0.5 to 0.8 parts by weight, but the addition of more than 0.8 parts by weight had a disadvantage that the pine needles feel too strong.

Ocher black garlic Mugwort Extract

0.8 parts by weight of mugwort was added to the extract B component to prepare an extract. Mugwort can be used within the range of 0.5 to 0.8 parts by weight, but when added more than 0.8 parts by weight had a disadvantage that the bitter taste increases.

Ocher black garlic Persimmon Blend Extract

In addition to the extract B component, 0.75 parts by weight of persimmon was further added to prepare an extract. Persimmon can be used within the range of 0.5 to 0.9 parts by weight, but when added to more than 0.9 parts by weight, the raw material costs increase, there was a disadvantage that the bitter taste is felt.

Ocher black garlic Apple Mixture Extract

0.8 parts by weight of apples were added to the extract B component to prepare an extract. Apples can be used within the range of 6 to 1 parts by weight, but when added more than 1 part by weight, the raw material costs increase, there was a disadvantage that the apple flavor is too dark.

Ocher black garlic Bokbunja Mixed Extract

In addition to the extract B component, 0.85 parts by weight of bokbunja was further added to prepare an extract. Bokbunja may be used within the range of 0.7 to 1 parts by weight, but when there is more than 1 part by weight, there was a disadvantage that odor occurs.

Ocher black garlic Lemon Blend Extract

An extract was prepared by further adding 0.5 parts by weight of lemon in addition to the extract B component. Lemon can be used within the range of 0.2 to 0.6 parts by weight, but when the addition of more than 0.6 parts by weight, the raw material cost is increased, the sour taste is stronger and the bitter taste is increased.

Ocher black garlic Citron Mixture Extract

In addition to the extract B component, 0.65 parts by weight of citron was further added to prepare an extract. Citron can be used in the range of 0.3 to 0.7 parts by weight, but when added over 0.7 parts by weight, there was a disadvantage that the astringent taste is felt.

Ocher black garlic Pomegranate Mixture Extract

In addition to the extract B component, 0.75 parts by weight of pomegranate was further added to prepare an extract. Pomegranate can be used within the range of 0.5 to 0.9 parts by weight, but when added to more than 0.9 parts by weight sour taste is too strong, there was a disadvantage that the astringent taste is felt.

Ocher black garlic Mixed raw material mixed extract

1 part by weight of black rice, 0.3 parts by weight brown rice, 0.3 parts by weight chestnut, 0.3 parts by weight jujube, 0.3 parts by weight ginseng, 0.3 parts by weight ginseng, 0.3 parts by weight barley, 0.003 parts by weight licorice. Was prepared.

Claims (3)

Putting garlic in an ocher clay pot and high temperature fermenting at 120 to 150 ° C. for 2 to 4 hours, and then fermenting the garlic at low temperature at a temperature of 35 to 75 ° C. while supplying moisture to prepare ocher black garlic; Preparing a deodorized garlic by putting garlic crushed into 100 mesh in ocher clay and heat-processing for 10 to 15 minutes at 40 to 50 ° C .; Mixing 1 to 6 parts by weight of the prepared ocher black garlic, 1 to 6 parts by weight of deodorized garlic, and 0.001 to 1 part by weight of other raw materials; And The method of manufacturing ocher black garlic extract, comprising the step of adding three times the amount of water to the mixture, followed by grinding, heat extraction and filtration. The ocher black garlic extract prepared by the method of claim 1, comprising 1 to 6 parts by weight of ocher black garlic, 1 to 6 parts by weight of deodorized garlic, and 0.001 to 1 parts by weight of other raw materials. The other raw materials according to claim 2, the other raw materials are composed of black rice, brown rice, chestnuts, jujube, brown root, ginseng, barley, licorice, deodeok, bellflower, cornus, schizandra, pine needles, mugwort, persimmon, apple, bokbunja, lemon, citron and pomegranate Ocher black garlic extract, characterized in that the combination of any one or more selected from the group.