KR20090114578A - Method for Producing maturing black garlic with anti-oxidation ability - Google Patents

Abstract

PURPOSE: A method for preparing aged black garlic with high degree of antioxidant properties is provided to shorten an aging period to improve productivity. CONSTITUTION: A method for preparing aged black garlic comprises the following steps of: first aging garlic in conditions of 75~85°C and humidity of 85~95% for 60~84 hours; second aging the garlic in conditions of 45~55°C and humidity of 85~95% for 40~56 hours; third aging the garlic in conditions of 85~95°C and humidity of 85~95% for 20~28 hours; and fourth aging the garlic in conditions of 45~55°C and humidity of 35~45% for 60~84 hours. The aging steps are performed in an aging machine with function of constant temperature and humidity.

Description

Method for Producing Aged Black Garlic with Excellent Antioxidant {Method for Producing maturing black garlic with anti-oxidation ability}

The present invention relates to a method for producing aged black garlic having excellent antioxidant properties, and more particularly, to a method for producing black garlic which can reduce the burden of eating by reducing the irritating smell and taste of garlic in a relatively short time. .

Garlic (Allium sativum L.) is the main crop of the crops belonging to an ANN lilies (Lilliaceae) Allium (Alliium) farm income with domestic vegetables of the cabbage, radish and peppers. The first appearance of garlic in human history is believed to be ancient Egypt, centered on the Nile around 4500 BC. After that, with the spread of ancient civilizations, through Europe, through Arabia, Afghanistan, India and China, and through Europe and Greece through the Mediterranean It seems to have spread.

Garlic has been used as a spice since ancient times for its unique flavor, and it has long been used as a folk remedy for physiotherapeutic treatments. It has been used in India to treat wounds and boils, to treat infectious fever and cholera in China, and to treat amoeba dysentery in Africa (Simon (1932), Med. Klin., 3, 86-87).

Garlic was first mentioned by Pasteur in 1858, but scientific experiments were first performed by Cavallito et al. (Cavallito BJ., (1994), J. Am. Chem. Soc., 66, 1950-1951). Cavallito isolated allicin from garlic oil extracted from ethanol and demonstrated the antibacterial and antifungal activity of allicin. Garlic extract with water shows high antibacterial activity against various fungi, such as Candida albicans, Aspergillus fumigatus, Cryptococcus neformans and Histoplasma capsulatum . The antimicrobial action of Allicin delays or partially inhibits DNA and protein synthesis and immediately inhibits RNA synthesis (Avato, P., (2000), Phytomedicine, 7, 239-243).

Allicin trimolecules decomposed from alliin by alliinase form one molecule of trans- and cis-form ajoene, respectively. These molecules are known to have antithrombotic activity in addition to their antibacterial activity.

Since the anticancer activity of ethyl ethanethiosulfinate was reported in 1957, much attention has been paid to the cancer prevention effect of Allium plants. Weisberger and Pensky report that garlic's ability to inhibit tumor cells is due to the binding of disulfoxide (Weisberger, AS and Pecsky, J., (1957), Science (Washington, DC), 126, 1112-1114). .

Garlic has little odor until the tissue is cut or crushed, but once the tissue is destroyed it has a strong pungent smell and spicy taste. This irritating odor and pungent taste are mostly sulfide compounds, depending on many environmental factors, such as growing conditions and cooking. Odorless odorless alliin (S- (2-propenyl) -cysteine sulfoxide), a major precursor of these flavor components, is degraded by the alliinase enzyme, resulting in allyl thiosulfonate, trisulfide, allyl- (1-propyl) disulfide (2%), allyl- Methyl disulfide (2%), allyl-methyl disulfide (13.4%) and allyl- (2-propenyl) disulfide (84.6%) are produced. The production of these volatile sulfur components is first synthesized by γ-glutamyl cysteine as a precursor of odorless alliin, followed by the substrate alliin (allyl 2-propenethiosulfinate) in the process of cutting or crushing garlic (other damage, dehydration, etc.). By contact with the enzyme active alliinase, allicin and its sulfides (DAS, DADS, DATS, vinyl-dithiin, ajoene, etc.) are produced (FIG. 1).

As such, garlic is a useful food containing ingredients that regulate biological functions, whereas consumption is mainly limited to spices, and processed garlic accounts for only 2% of the total garlic consumption. The reason why the production of processed products using garlic is low is due to our eating habits, but the spicy taste and unique aroma of garlic makes it less than the public's preference for processed products based on garlic. There is a big cause.

In order to solve this problem, a treatment method has been developed that can remove the irritating taste and smell of garlic only by aging itself without adding other ingredients to raw garlic itself. According to several self-aging methods described below, black gel garlic is finally produced. This term is commonly referred to as "black garlic" and is used in the present invention in the same sense.

Korean Patent No. 530386 (Manufacturing Method of Aged Garlic) oxidizes whole garlic with hot air while supplying water daily for 280 to 320 hours at a temperature of 40 to 90 ° C. A method of producing black garlic is disclosed which greatly increases the content.

Republic of Korea Patent No. 663168 (manufacturing method of aged black garlic) is wrapped in a polyethylene or polypropylene fabric with both the outer skin and the inner skin removed, heat-treated at 70 ~ 90 ℃ 24 to 60 hours and then 50 to 90% By aging for a long time for 360 ~ 480 hours at a low humidity of 30 ~ 50 ℃, after the aging of the garlic and post-process has been published a method to solve the hassle of manually removing the outer skin and the inner skin.

Republic of Korea Patent Publication No. 2007-89111 (Matured garlic and its maturing method) to dry the garlic wrapped in the endothelial only to 20% or less moisture, fermented and aged 150 ~ 270 hours at a temperature of 40 ~ 105 ℃ in a sealed state After drying, it is dried to 20% or less of moisture at a temperature of 45 ° C. or lower and 140 to 400 ㎥ / min air flow conditions in a sealed state, thereby improving productivity by omitting the water supply step in the ripening process and decay due to partial humidity imbalance. There is a way to prevent this.

The black garlic aging method has been gradually improved and developed through a series of processes described above, but has a significant problem in that the manufacturing time is too long. In other words, the maturation period of at least 15 to 30 days is significantly reduced productivity, which is pointed out as the biggest obstacle to the development of black garlic products, which has emerged as the most urgent problem to be solved in the art.

The present invention is to solve the above-mentioned problems, to solve the prolonged period of maturation and the hassle of water supply and maintenance to provide a black garlic manufacturing method that can be conveniently produced black garlic within a short time and a black garlic prepared therefrom For the purpose of

Another object of the present invention is to provide a method for producing black garlic excellent in antioxidant properties even after aging and a black garlic prepared therefrom.

The present invention for solving the above problems, the first step of ripening garlic at 75 ~ 85 ℃, 85 ~ 95% humidity 60 to 84 hours; 40-56 hours secondary aging at 45-55, ℃ 85-95% humidity; Tertiary aging for 20 to 28 hours at 85 to 95 ° C. 85 to 95% humidity; Aging at 45 to 55 ° C. and 35 to 45% humidity for 60 to 84 hours in the fourth stage; It is a method of manufacturing aged black garlic.

In the present invention, 'maturation' refers to processing for a predetermined time at the temperature and humidity conditions given in each step.

In the present invention, the garlic may be used as a shell, but it is preferable to use peeled garlic to prevent rot of the shell during the ripening process.

In the method of producing aged black garlic of the present invention, the first aging step is performed at 75 to 85 ° C. for 85 to 95% of humidity for 60 to 84 hours. If the temperature is below 75 ℃, the garlic's ripening rate is delayed, and if the temperature is too low (less than 40 ℃), the garlic may rot. If the temperature is above 85 ℃, the garlic's sugar will be lowered and the sour taste will be stronger. And the antioxidant properties of garlic itself can be reduced. When the humidity was over 95%, the garlic decayed, and below 85%, the aging effect was not good. In addition, when the ripening for more than 84 hours, the moisture on the surface of the garlic is reduced may cause the garlic to dry or burn the garlic black. When the ripening time was shorter than 60 hours, the ripening degree of garlic was low. Although not described in the examples of the present invention, a graph comparing sugar and acidity of garlic first aged at 80 ° C. and 90 ° C. for 84 hours is shown in FIG. 6. Garlic aged at 90 ℃ was confirmed that the sugar content is reduced by about 10% and the acidity is increased compared to garlic aged at 80 ℃.

After completion of the first ripening step, only the temperature is lowered to 45 ~ 55 ℃ and secondly matured for 40 ~ 56 hours. In the second aging step, the active ingredients such as allicin are removed while the irritating smell peculiar to garlic is organic sulfur compounds (ie, S-allyl cysteine, diallyl sulfide, diallyl disulfide ( diallyl disulfide). When the aging temperature and time in the aging step of 45 ℃, less than 40 hours, respectively, the irritating smell of garlic was not removed well and the sour taste was strong in garlic. In addition, when the aging temperature and time were 55 ℃ and 56 hours, respectively, the smell of garlic was removed, but the color of the garlic was brown because the inside of garlic was not fully aged.

After the second ripening step is completed to reduce the sour taste of the aged garlic, it is fully aged until the inside of the garlic is fully aged, and the internal temperature of the maturing vessel is raised to 85-95 ℃ for the third aged for 20-28 hours. Let's do it. If the temperature is less than 85 ℃ the color of the aged garlic is not good, if the temperature exceeds 95 ℃ may cause the burning of the garlic surface. In addition, when the ripening time is less than 20 hours, the color of the garlic was not good, if more than 28 hours may also cause a problem of burning the surface of the garlic. FIG. 7 is a graph comparing sugar and acidity when the third aging step is performed at 85 to 95 ° C. and at 45 to 55 ° C., indicating that acidity is high when fermenting at low temperature. have.

Garlic after the third ripening step is aged for 4 to 60-84 hours at 35-45% humidity, 45-55 ℃. If the temperature and humidity conditions are above 55 ° C and less than 35%, the surface of garlic dries and burns. If the temperature is below 45 ° C and more than 45%, garlic may easily recede, resulting in deterioration of chewiness and palatability. Will be. In addition, the color and chewiness of the finally aged black garlic was the best when aged for 60 to 84 hours (data not shown).

In the present invention, the ripening of garlic consisting of a total of four stages as described above proceeds for about 7.5 to 9 days, so that the production time of the conventional aged black garlic is shortened by about 6 days to 20 days, thereby greatly improving productivity in the production of aged black garlic. There will be.

In the method of producing aged black garlic according to the present invention, the first to fourth aging process is carried out in a aging machine, wherein the aging machine has a constant temperature and humidity function so that the temperature and humidity of each aging step are kept constant. desirable. In the present invention, the material of the aging machine may be selected in various ways, preferably, it has a heat insulation and a moisture absorption effect. When the method of producing aged black garlic according to the present invention is made by a mass production system, the aging machine may be inserted into a plurality of trays containing garlic, but in a small amount production system such as a home or a small business. The aging machine itself may be a container containing garlic. When the aging process is performed through a mass production system, the tray may be made of a material having excellent thermal conductivity, for example, stainless steel.

As can be seen in the embodiment of the present invention, the aged garlic prepared by the present invention significantly decreased the antioxidant activity by decreasing the DPPH radical scavenging ability and hydroxy radical scavenging IC ₅₀ value compared to the control. In addition, the phenol content of the aged garlic was about 5 times higher than that of the comparative example, showing similar results to the conventional studies (Sato E et al., Plant Food for Human Nutrition, 61 (2006), 157 ~ 160).

Aged black garlic prepared by the present invention showed SOD-like activity about 2 times higher than that of raw garlic and 4-20 times higher than that of black garlic prepared by the conventional method. In addition, when the concentration of garlic showing 50% SOD-like activity was converted to black garlic of the Example showed a concentration value of 216.0 mg / mL, which was about 1/3 lower than the raw garlic.

According to the present invention, it is possible to provide a method for preparing a new black garlic, which can improve productivity by shortening the ripening period of garlic, which takes 15 to 30 days or more.

According to the present invention, it is possible to eliminate the trouble of opening and closing the aging machine in order to maintain the humidity in the conventional method by using a aging machine that maintains a constant temperature and humidity, and also does not need to use synthetic vinyl, such as environmental hormones It is possible to produce high quality aged black garlic without contact with the material.

In addition, by expanding the use of garlic used as a part of seasonings, it is possible to solve problems such as price drop, profit decrease, and inventory increase of domestic garlic caused by price competition with Chinese low-cost garlic. Can be.

The present invention will be described in detail through the following examples. However, these examples are for illustrative purposes only and the present invention is not limited thereto. In addition, it will be apparent to those skilled in the art that various modifications and changes can be made within the scope of the present invention based on these examples.

Example 1 Preparation of Aged Black Garlic

100g of garlic purchased in the form of garlic from Daeeun Noeun-dong Agricultural and Marine Products Market was washed thoroughly with tap water, and then dried at room temperature for 1 to 2 hours to remove water. The dried garlic was spread on a stainless steel tray and covered with a lid to put the tray into the ripening machine.

After raising the internal temperature of the aging machine to 80 ° C and primary aging for 72 hours, the aging period was lowered to 50 ° C to secondary aging for 48 hours. At this time, the humidity was to maintain 85 ~ 95%.

After completion of the second aging, the temperature inside the aging machine is raised to 90 ℃ again and aged for 3 hours at 85 ~ 95% humidity for 24 hours, and then the temperature and humidity are lowered to 50 ℃ and 40%, respectively. Aged black garlic was prepared.

Example 2 Evaluation of Characteristics of the Prepared Black Garlic

The experimental results were evaluated by using the Windows SPSS 12.0 (Statistical package for social sciences, SPPSS Inc., Chicago IL, USA) software package program.

(1) Antioxidant Evaluation

① Measurement of DPPH radical scavenging IC ₅₀

1.5 g of black garlic prepared in Example 1 was added together with 50 mL of methanol, pulverized, and stirred at 20-25 ° C. for 15 hours. As a comparative example, raw garlic was not used (Comparative Example 1). The supernatant obtained by centrifuging each methanol solution at 3,000 rpm for 10 minutes at 4 ° C. was evaporated with a solvent to obtain an extract. Methanol was added to the extract to prepare an extract solution of 50 mg / mL concentration, and used as a sample solution. 150 μl of a 1.5 × 10 ⁻⁴ mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution was added to 50 μl of the sample solution, and the absorbance at 515 nm was measured after 30 minutes. After calculating the radical scavenging ability (%) by Equation 1, IC ₅₀ , which is a concentration at which the radical scavenging ability becomes 50% from the calibration curve for the radical scavenging ability of each concentration, is shown in FIG. 2.

<Equation 1>

② Measurement of Hydroxy radical scavenging IC ₅₀

1.5 g of black garlic prepared in Example 1 was mixed with 50 mL of methanol, ground, and stirred at 20-25 ° C. for 15 hours. As a comparative example, raw garlic was not used (Comparative Example 1). Each methanol solution was centrifuged at 4 ° C. at 3,000 rpm for 10 minutes to remove the solvent by using an evaporator. To 0.15 mL of extract, add 0.35 mL of buffer, 0.1 mL of 3 mM deoxyribose solution, 0.1 mL of 0.1 mM ascorbic acid solution, 0.1 mM EDTA solution, 0.1 mM FeCl ₃ solution, and 0.1 mL of 1 mM H ₂ O ₂ solution. The reaction was carried out for 1 hour at. After the reaction, 1 mL of 2% TCA solution and 1 mL of 1% TBA solution were added to the reaction solution in order, and then reacted at 100 ° C. for 20 minutes, and then cooled to 25 ° C. and centrifuged. The supernatant obtained by centrifugation was measured at 532 nm using a spectrophotometer, and after calculating the radical scavenging ability (%) by Equation 2, the radical scavenging ability became 50% in the calibration curve for the radical scavenging ability of each concentration. The concentration, IC _50, was obtained and shown in FIG. 3.

<Equation 2>

③ Phenol content measurement

To 1.5 g of black garlic prepared in Example 1, 50 mL of methanol was added thereto, followed by grinding, followed by stirring at 20-25 ° C. for 15 hours. In Comparative Example 1, raw garlic was not used. In Comparative Example 2, black garlic prepared according to Korean Patent No. 797915 was used. The supernatant obtained by centrifuging each methanol solution at 3,000 rpm for 10 minutes at 4 ° C. was evaporated with a solvent to obtain an extract.

0.16 mL of Folin-Denis reagent and 0.3 mL of saturated Na ₂ CO ₃ solution were added to 0.33 mL of the extract, followed by reaction for 30 minutes, and the absorbance was measured at 760 nm to quantify the content of phenol (FIG. 4).

The black garlic of Example 1 had a phenol content of about 5 times higher than that of Comparative Example 1 (raw garlic), and a phenol content of about 3 times higher than that of Comparative Example 2.

④ SOD-like activity measurement

According to Marklund's method, the supernatant obtained by crushing 10 g of black garlic of Comparative Examples 3 to 6 as in Example 1 and Table 1 was homogenized to mix well with 100 mL of 50% ethanol solution, and then centrifuged at 3,000 rpm for 10 minutes. The solvent was volatilized to obtain an extract. 3 mL of tris-HCl buffer adjusted to pH 8.5 and 0.2 mL of 7.2 mM pyrogallol were added to 0.2 mL of the extracted solution, and the mixture was left at 25 ° C. for 10 minutes. The reaction was stopped with 1 mL of 1N HCl, and the absorbance was measured at 420 nm. SOD-like activity was calculated from the measured absorbances and is shown in Table 1 and FIG. 5. As a result, the black garlic prepared by the present invention showed about 4 to 20 times higher SOD-like activity compared to Comparative Examples 3 to 6.

(2) sugar measurement

10 g of the black garlic prepared in Example 1 was pulverized, homogenized with 60 mL of distilled water, centrifuged at 3000 rpm for 20 minutes, and the supernatant was taken. The sugar content of black garlic was measured using a sugarometer (Atago N-1E Brix 0-32%, Japan). The measurement is shown in Table 2. As a comparative example, raw garlic was used. The black garlic prepared by the present invention was found to have a 1.5-fold increase in sugar content compared to Comparative Example 1 (raw garlic), thereby alleviating the feeling of eating. In addition, it was determined that the convenience of the garlic itself can be ingested without an additional processing process.

(3) pH and acidity

10 g of the black garlic prepared in Example 1 was pulverized, homogenized with 60 mL of distilled water, and centrifuged at 3000 rpm for 20 minutes, and 10 mL of the supernatant was used as a sample. As a comparative example, raw garlic was used.

pH was measured three times using a pH meter (420Benchtop, Orion Research Inc. USA). Acidity was converted to acetic acid content (%) by dipping the pH meter electrode in 10 mL of sample solution by AOAC method, titrating with 0.1 N NaOH until pH was 8.3, and neutralizing. The measured pH value and acidity are shown together in Table 2 above.

1 is a diagram showing the alliin, allicin production pathway of garlic.

Figure 2 is a graph showing the DPPH radical scavenging ability of aged black garlic and control according to an embodiment of the present invention.

3 is a graph showing the hydroxy radical scavenging ability of the aged black garlic and the control according to an embodiment of the present invention.

Figure 4 is a graph comparing the phenol content of the aged black garlic and the control according to the embodiment of the present invention.

5 is a graph comparing the SOD-like activity of the aged black garlic and the control according to an embodiment of the present invention.

Figure 6 is a graph comparing the sugar and acidity of black garlic with temperature in the first ripening step.

Figure 7 is a graph comparing the sugar and acidity of black garlic with temperature in the third aging step.

Claims (4)

In the manufacturing method of aged black garlic, First ripening garlic at 75-85 ° C., 85-95% humidity for 60-84 hours; 40-56 hours secondary aging at 45-55 ° C., 85-95% humidity; Tertiary aging for 20 to 28 hours at 85 to 95 ° C. and 85 to 95% humidity; Aging at 45 to 55 ° C. and 35 to 45% humidity for 60 to 84 hours in the fourth stage; Process for producing aged black garlic, characterized in that it comprises a. The method of claim 1, The first aging step is carried out at 80 ℃, 90% humidity 72 hours; The second aging step is performed for 48 hours at 50 ° C., 90% humidity; The third aging step is performed for 24 hours at 90 ℃, 90% humidity; The fourth aging step is carried out at 50 ℃, 40% humidity 72 hours; Method for producing a aging black garlic, characterized in that. The method according to claim 1 or 2, The first to fourth aging step is a method of producing black garlic, characterized in that carried out in a aging machine equipped with a constant temperature, humidity. Aged black garlic prepared by the method of claim 1 or 2.

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