KR20100008504A - Jellys containing black garlic with anti-oxidation ability - Google Patents

Abstract

PURPOSE: A manufacturing method of jelly containing black garlic is provided to offer easy intake of effective components in garlic for people by adding black garlic to the jelly, and to increase the consumption amount of the garlic. CONSTITUTION: Jelly contains 10-30 weight% of black garlic. The black garlic has one or more types among a whole bulb of garlic, a clove of the garlic, powder garlic and paste garlic. A manufacturing method of the jelly includes a step for mixing 15-25wt.pt. of water with 2-3wt.pt. of materials, a step for mixing 10-30wt.pt. of the black garlic and sugar, and a step for cooling and heating mixed materials.

Description

Jellys containing Black garlic with anti-oxidation ability}

The present invention relates to a jelly using black garlic, and more particularly to a jelly using black garlic having excellent antioxidant properties while reducing the irritating smell and taste of garlic.

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).

In Korea, garlic has been widely used as a major spice in the diet since ancient times, and the annual consumption of Koreans is 10 Kg. Garlic contains allicin, which regulates biological functions, and has antifungal, anti-oxidant, antithrombotic, blood pressure-enhancing, immune, blood cholesterol and anti-aging effects to improve chronic degenerative diseases such as hyperlipidemia and atherosclerosis. It has been known as. Especially in the area of infectious disease, circulatory disease and cancer prevention, excellent effects have been demonstrated (Kiphyeon Sim, Nami Joo, Youngsil Han: Optimization of garlic jam making by Response Surface Methodology: Journal of the Korean Dietetic Association. 12 (1): 32- 43, 2006).

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, black garlic has been developed that can remove the irritating taste and smell of garlic only by aging itself without adding other ingredients to the raw garlic itself. However, since the preference of black garlic is low because of the appearance of black garlic, the development of processed foods using black garlic is required to expand the production of black garlic.

Jelly is a simple snack that children can enjoy, and research and development of jelly containing functional medicines such as ginseng and mulberry leaves, as well as fruits such as grapes, melons and peaches. However, when using the functional medicine has no irritating taste or aroma and should not use the burden of eating the herbs because the peculiar spicy taste and flavor of garlic has not been tried until now has not been tried.

The present invention is to solve the above-mentioned problems, it is an object to prepare a jelly that is a favorite food using black garlic excellent in antioxidant properties to be able to consume the active ingredient of garlic relatively simple and without the burden of eating.

The present invention for solving the above problems is a black garlic-containing jelly containing black garlic in a 10 to 30% weight ratio.

It is more preferable that the black garlic-containing jelly according to the present invention contain 15 to 25% by weight of black garlic so as not to exhibit excellent anti-oxidation and rejection due to the color and taste of the black garlic itself.

In the present invention, the black garlic may be used in the form of powder or paste so that the useful ingredients are uniformly distributed in the jelly, and in general, the black garlic may be used in the form of whole garlic or single garlic to improve the aesthetics of the transparent or translucent jelly. In addition, it is also possible to use a mixture of powder or paste in the form of whole garlic or single garlic, in the step of solidifying the mixture of the material including powder or paste in the form of black garlic in each forming mold in the solid garlic or single garlic in the form of black garlic Adding more can improve the beauty of the jelly.

In the embodiment of the present invention, 2-3 parts by weight of agar is called 15-20 parts by weight of water, and then 100 parts by weight of sugar, 10-30 parts by weight of black garlic are heated, and the heated mixture is cooled to prepare black garlic jelly. It may be prepared by various methods by the technique.

In the embodiment of the present invention was used as a colloidal agar low calorie effective in preventing obesity, gelatin, pectin, gum (guar gum gellan gum, xanthan gum, gum arabic, tara gum, etc.) in general of jelly Any material can be used as long as it can be used as a material.

It is preferable to use 2 to 3 parts by weight of the colloid, but when using less than 2 parts by weight, the hardness of the finished jelly is too low, and when using more than 3 parts by weight, the jelly may be too hard and the eating feeling may worsen. .

In the embodiment of the present invention, the sugar is used by mixing sugar, starch syrup, fructose fructose, but any sugar that can be used in the manufacture of processed foods including jelly, such as honey, can be appropriately selected by those skilled in the art. In the embodiment of the present invention, the weight ratio of sugar: starch syrup: liquid fructose was about 1: 2: 0.01 but this may be appropriately changed by those skilled in the art.

Black garlic jelly according to the present invention may further include a material such as food coloring, emulsifiers, thickeners. Carrageenan gum was used as the thickener in the embodiment of the present invention, but gellan gum, xanthan gum, pectin, guar gum, gum arabic, tara gum, and the like may be used.

The black garlic may be purchased in the market or manufactured and used by a known method, but it is preferable to simply prepare and use it according to the following method. More specifically, the first stage of aging garlic 60 ~ 84 hours at 75 ~ 85 ℃, 85 ~ 95% humidity; 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; Fourth aging at 45-55 ° C., 35-45% humidity for 60-84 hours; It can be used to prepare a black garlic including jelly. According to the above method, productivity can be greatly improved by solving the prolongation of aging time, which is a problem of conventional black garlic production, and it is expected that the effect of greatly expanding the use range of garlic can be expected. The black garlic manufacturing method has been filed in a separate patent application (10-2008-40279).

As can be seen in the embodiment of the present invention, the black garlic-containing jelly according to the present invention significantly increased the antioxidant activity by decreasing the DPPH radical scavenging ability and the hydroxy radical scavenging IC ₅₀ value compared to the comparison group, and the antioxidant activity was increased as the amount of black garlic added increased. Increased.

In addition, as the amount of black garlic increased, the chromaticity decreased, which may be due to the black color of black garlic itself.

In the evaluation of the preference of black garlic jelly, the jelly of Example 2 using 20 parts by weight of black garlic was excellent with respect to 100 parts by weight of sugar, and the higher the content of black garlic, the higher the nutritional value, that is, the antioxidant property, the smell and color of the black garlic itself Rather, it seems that rejection appears. Therefore, it was judged that it is preferable to use 20 parts by weight of black garlic per 100 parts by weight when preparing black garlic jelly.

According to the present invention, by providing a jelly containing black garlic having excellent antioxidant properties, it is possible to simply ingest the useful component of garlic without being rejected by black garlic.

In addition, by adding black garlic to children's favorite food, jelly, children who are reluctant to eat garlic can easily consume garlic.

In addition, it is possible to increase the use of garlic and solve problems such as price drop, profit reduction, and inventory increase of domestic garlic due to price competition with low-cost Chinese garlic, which can increase farm income and increase production.

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.

The black garlic used in this experiment was manufactured and used in the laboratory according to patent application No. 10-2008-40279, agar (samsun food), sugar (snow white), starch syrup (Ottogi), liquid fructose (samyang), carrageenan gum (MSC) ) Was purchased and used.

Preliminary Preparation: Preparation of 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. It was put in a dried aging machine to ripen.

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 I Preparation of Black Garlic-Containing Jelly

About 2.7 g of agar was soaked in 20 mL water for 2 hours, and then heated at 100 ° C. for about 5 minutes. 33.2 g of sugar, 66.4 g of starch syrup, and 0.4 g of fructose were added thereto. Put black garlic powder in the same amount as in Table 1 and heat it at 100 ℃ for 30 minutes, add 0.2g of carrageenan gum, cool it naturally until the mixture temperature reaches 60 ℃, and pour it into a molding mold. Cooling off time gave jelly.

Example II  : Characterization of Prepared Black Garlic-Containing Jelly

Experimental results are based on variance analysis (ANOVA) of Windows SPSS 12.0 (Statistical package for social sciences, SPPSS Inc., Chicago IL, USA) software package program, Duncan's multiple range test (Duncan's multiple) range test) to test the significant difference between samples.

(1) Antioxidant Evaluation

① Measurement of DPPH radical scavenging IC ₅₀

0.3 g of the black garlic-containing jelly of Examples 1 to 3 and the jelly of the comparative example, which were prepared in Example I, were respectively added to 10 mL of methanol and stirred at 20-25 ° C. for 1 minute. 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, which was 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 Table 2.

<Equation 1>

As shown in the table, the IC ₅₀ value of the comparative example was about 132, whereas the IC ₅₀ value of the example was 30 to 50, indicating that the antioxidant activity of the jelly with black garlic was significantly increased, and as the amount of black garlic increased, This significantly increased.

② Measurement of Hydroxy radical scavenging IC ₅₀

0.3 g of the black garlic-containing jelly of Examples 1 to 3 and the jelly of the comparative example, which were prepared in Example I, were respectively added to 10 mL of methanol and stirred at 20 to 25 ° C. for 1 minute. Each methanol solution was centrifuged at 4 ° C. at 3,000 rpm for 10 minutes to remove the solvent by using an evaporator. In 0.15 mL of the extract, 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 were stirred and stirred at 37 ° C. 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 concentration of the radical scavenging ability was 50% in the calibration curve for each radical scavenging ability. Phosphorus IC ₅₀ was obtained and shown in Table 3.

<Equation 2>

As shown in the table, Hydroxy radical scavenging IC ₅₀ The value was reduced in the Examples compared to the Comparative Examples, especially, IC ₅₀ of Example 3, which had the highest black garlic content. It was found that the value greatly decreased and the antioxidant activity increased.

(2) sugar measurement

In the preparation of black garlic jelly of Examples 1 to 3 and Comparative Example, 0.2g of carrageenan gum was added, and then each concentration was measured by using a refractometer (Hand Refractometer, Atago, Japen) (Table 4). As a result, the sweetness of black garlic increased significantly as the amount of black garlic added increased.

(3) pH and acidity

Applying AOAC method (AOAC. Official methods of Analysis.15th ed, Assosiation of official Analytical Chemist Washington DC. 1990), each 10 g of the jelly of Examples 1 to 3 and Comparative Example was put into 40 mL of distilled water, respectively. Homogenization (speed 7, 2 min) with xer (Model 400, Interscience, France). After centrifugation at 3000 rpm for 15 minutes, the supernatant was used as a sample solution. The pH was measured with a pH meter (420 Benchtop, Orion Research., USA) and shown in Table 4. Jelly containing black garlic (Examples 1 to 3) had a lower pH than the comparative example and the pH decreased significantly as the black garlic content increased. It was determined that the organic acid content increased with increasing black garlic content.

Take 10 mL of the sample solution prepared in the pH measurement process, dip the pH meter electrode, titrate with 0.1 N buffer until pH reaches 8.3, and convert NaOH volume (mL) into neutral volume of acetic acid (%). Converted to acid content. The measured pH value and acidity are shown together in Table 4 above.

(4) chromaticity

Chromaticity is measured using a color difference meter (Digital color measuring / difference calculation meter, Model ND-1001 DP, Nippon Denshoku Co. Ltd., Japan), Hunter L value (brightness, lightness), a value (redness, redness), b The value (yellowness, yellowness,) and ΔE value (color difference index) were measured four times and represented as the average value (Table 5). Jelly was cut into 3cm × 3cm × 1cm and put in Petri dish (50 × 12 mm) to measure chromaticity. Standard color value was used as calibration plate with L value of 90.48, a value of 0.13, b value of 3.36, and △ E value of 0.00 as standard. It was. As standard color value, calibration plate with L value of 97.14, a value of -0.22, b value of 0.44, and ΔE value of 0.00 was used as a standard.

Lightness decreased significantly as the amount of black garlic added increased. That is, it became darker and lowered in brightness. The red garlic and yellowness decreased significantly as the amount of black garlic increased. It is believed that as black garlic is added, the black color of black garlic itself becomes darker, and thus the brightness, redness and yellowness tend to decrease.

(5) organization

The force obtained when the jelly was cut 1cm × 1cm × 1cm and the probe (Φ 3mm, cylinder type) was pressed twice in a row using a texture analyser (TA / XT2, Microstable System Co., England). Elasticity, cohesion, chewiness, gumminess, adhesion, hardness, and resilience were measured from the time curve. At this time, the probe used a compression plate having a diameter of 25 mm. The set method is uniform in Graph type: Force vs Time, Force Threshold 5.0 g, Contact Force 5.0 g, Pre-Test speed, Test speed and Post-Test speed with 5.0 mm / s and Distance is 30 mm.

As a result, the hardness value was the highest in the comparative example, and hardness decreased significantly as the black garlic content increased between the examples. In springiness, cohesiveness, gumminess and chewiness, all decreased significantly with the amount of black garlic added. This was presumed to be due to the decrease in the ratio of agar to the weight of the whole material as the amount of black garlic increased, which is expected to be somewhat resolved by adjusting the amount of each material to increase the ratio of agar to the total material usage. The stability was significantly decreased as the black garlic content increased between the examples. In addition, the adhesion did not show a significant difference between the examples, it was found that the black garlic content was reduced with the increase and significantly decreased compared to the comparative example. Because of this, the black garlic-containing jelly according to the present invention is less likely to stick to the teeth when eaten, and thus, it may be effective in preventing dental caries.

(6) sensory evaluation

In order to evaluate the sensory quality characteristics of the prepared jelly, 22 of the graduate students and undergraduate students of the Department of Food and Nutrition, Chungnam National University, were selected as panelists, and the sensory quality characteristics were 1 (very poor) by the 7-point scale method. (Not good) to 7 (very good), purchase intention was shown in Table 7 by evaluation of appearance, smell, taste, texture and overall acceptability from 1 (very good) to 9 (very good) by the 9-point scale method.

As a result of evaluation, the preference of appearance was highest in the jelly of Example 3, which had the highest content of black garlic, but the evaluation score of taste, aroma, texture, and overall acceptability was low. Rejection was judged. The jelly of Example 2 was the best in taste, aroma, texture and overall acceptability.

Claims (5)

Black garlic-containing jelly, characterized by containing 10 to 30% by weight of black garlic. The method of claim 1, The black garlic is black garlic containing jelly, characterized in that 15 to 25% by weight. The method according to claim 1 or 2, The black garlic is black garlic-containing jelly, characterized in that any one or two or more of whole garlic, single garlic, powder or paste form. The method according to claim 1 or 2, The black garlic-containing jelly, 1) adding 2 to 3 parts by weight of colloidal material to 15 to 25 parts by weight of water; 2) mixing 100 parts by weight of sugar and 10-30 parts by weight of black garlic in step 1); 3) cooling the mixture of step 2) after heating; Black garlic-containing jelly, characterized in that is prepared, including. The method according to claim 1 or 2, The black garlic is 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; Black garlic-containing jelly, characterized in that prepared by the process comprising a.