KR20100069885A - The black garlic powder and its a method, a use - Google Patents

Abstract

PURPOSE: Black garlic powder, a manufacturing method thereof, and uses therefor are provided to improve convenience for using black garlic powder in food, tea, additives, and seasonings by adding taste and beneficial effects of the black garlic in food. CONSTITUTION: A manufacturing method of black garlic powder includes the following steps: extracting and filtering enzymatic degradation filtrate after mixing black garlic and purified water; crushing and pulverizing a mixture of the black garlic extract and xylitol; performing an enzymolysis process of the black garlic and purified water for 4 hours; filtering and extracting a compound for 10 minutes; extracting the black garlic extract for 30 minutes; freeze-drying the black garlic extract in -35°C ~ -40°C; and crushing and powdering the black garlic extract.

Description

BLACK GARLIC POWDER AND ITS A METHOD, A USE}

The present invention relates to a black garlic powder (POWDER) and its manufacturing method and use, and more particularly, to prepare a black garlic powder, the black garlic powder is to be used as a raw material such as tea and food additives.

Garlic has been widely used as a food ingredient as well as medicine since ancient times, and various ingredients and benefits of garlic have been proved in various fields such as food and medicine. Recently, garlic is matured to remove its unique and irritating taste and aroma. Various health supplements are being developed using garlic (black garlic).

Garlic is not easy to consume because of its unique flavor and aroma, which is known as the ingredient in garlic.

Allin is an amino acid that has no smell in itself, but when you chew or chop garlic as it is, the garlic cells are destroyed and decomposed by enzymes (in the action of alinase), which turns into an ingredient called allicin. After aging, the enzyme activity decreases due to heat, and allicin is reduced, and the activity of sulfated substances, polyphenols, flanoids and sugars are increased, reducing the irritant taste and aroma of garlic and making it sweet. .

Aged garlic using the ingredients and properties of these garlic is commercialized in various forms and types, such as black garlic, black garlic extract.

Aged garlic (hereinafter referred to as black garlic), as mentioned above, is decomposed into garlic's organic matter, which reduces garlic's smell and increases its fructose content, making it easy to eat and texture. S-Alycysteine, an antioxidant, increases the antioxidant power to remove free radicals, increases the content of SOD (Super Oxide Dismutase) to remove harmful oxygen, and also produces anthocyanins that increase insulin production. Provide the function.

As described above, various inventions have been made for a method of preparing black garlic for producing black garlic, which is advantageous for ingestion and contains various beneficial ingredients.

    As for the black garlic production method, the invention patents No. 10-0530386, No. 10-0663168, No. 10-0738427, No. 10-0816789, No. 10-0797915 and others are known. have.

    Most of the above black garlic is manufactured to be eaten in the form of whole garlic or cut garlic maintaining the original form of garlic. Such black garlic is not easy for long-term preservation and distribution, but also has a unique form of garlic, which is psychological rejection. It is not easy to eat with commercial use, and the product which extracts black garlic for preservation and eating is also difficult to eat easily regardless of city.

(Open Patent Publication No. 10-1995-23328, etc.)

    On the other hand, if you look at the conventional garlic tea developed as a beverage, such as tea using ordinary garlic (not mature garlic), not black garlic.

    The garlic peeled in Korean Patent Application Publication No. 10-2004-0046595 is freeze-dried at -20 to -25 ° C, and then thawed, and the thawed garlic is dried and matured at a low temperature of 37 to 45 ° C at the same time for the solid. After making it, cut it to obtain garlic pulp, and then aged at 35-40 ° C. again to produce fresh garlic flavor, but not until freshly roasted garlic flavor, and then extruded to produce garlic extract. How to make garlic extract is listed.

    After removing the peel of garlic and egg garlic, remove the garlic and foreign matter, wash it in clean water, boil it for 1 hour, and naturally dry it for 2 hours in air to remove excess moisture. Removed and dried naturally dried garlic and roasted soybean powder at a ratio of 10: 1.5 by weight, dried for one week in a dryer maintaining the internal temperature at 70 ℃, and then pulverized to produce a powder.

    In Korean Patent Laid-Open Publication No. 10-2004-099013, a garlic powder is used as an active ingredient, and at least one powder selected from green tea powder, round gourd powder, and 칡 powder is used to block the spicy taste and aroma of garlic. Teabag type garlic tea composition has been published that provides the functionality of the herbal medicine and makes it easy for anyone to drink by making a tea bag type.

    In Korean Patent Application Publication No. 10-2007-0117296, garlic and rosemary are aged in ocher jijangsu, and the aged garlic, garlic root and leek root are further aged in jijangsu and dried to remove the spicy taste and aroma of garlic. It is published about functional garlic tea and its manufacturing method so that the sweetness of it is soaked in garlic and the fragrance of green onion and garlic root is harmonized.

    Korean Patent Application Publication No. 10-2008-096307 discloses black wild vinegar fermented black garlic fermented by a natural wild vinegar enzyme solution prepared by adding black sugar to fermented natural wild vinegar.

    To black garlic fermented product prepared by inoculating and fermenting at least one fermentation bacterium of donkey water extract, glucose, sugar, fructose and molasses as a carbon source for fermentation in black garlic liquid in Korean Patent Publication No. 10-2008-082945 It is published about.

    In Korean Patent Application Publication No. 10-2008-046621, garlic is added into bread or rice cake ingredients to improve the sensory quality and shelf life of garlic through the skin forming process of applying garlic dough or starch dough to the garlic and the heating process of heating. It is published about garlic processing method and its garlic product which internally form an outer shell and heat it.

    The garlic steamed with steam containing red ginseng extract is registered in Korean Patent Publication No. 10-0857270, fermented and matured, then cooled at room temperature, dried and extracted with hot water to extract garlic solids from hot water extract, and red ginseng extract, jujube extract, and ripe yellow sulfur extract. And a method of preparing a concentrate of ripened black garlic by further mixing with fiber powder, oligosaccharides and vitamins.

As described above, various foods, such as tea, are made from raw raw garlic (not garlic, such as black garlic), but these garlic teas do not contain useful ingredients of black garlic and are also irritating to garlic. It is difficult to find an actual product because it has a disadvantage that it is difficult to provide it as a tea for drinking simply and casually since allicin remaining intact and aroma remains intact.

On the other hand, it is described in the Patent Publication No. 10-0530386 can be used as a garlic extract by juice the ripened garlic with a juicer, grind it to a grinder to produce fermented black garlic powder, using it to complete the fermented black garlic products,

Since the black garlic is already available in the market as a powder, it is described that the black garlic is prepared by powdering it and preparing it as a 30 mesh. However, these documents specifically produce black garlic powder from black garlic. There is no specific description on the technique to be described, and there is no general knowledge about the powdering process of black garlic.

In addition, the aged black garlic is not easy to powder the fruit becomes a solid state (ie, the fruit is not hard like soft garlic, soft and fluffy state) in the fermentation process.

And. The general garlic powdering process is preceded by the garlic drying process. For the garlic drying process, the garlic fruit is thinly sliced, dried sufficiently, and then ground into a grinder to be powdered.

However, the powdering process as described above requires a lot of time and manpower to dry garlic, as well as the drying operation itself is not easy, and there is a high risk of easy deterioration in the drying process. Difficult

Therefore, in the present invention to remove the irritating unique taste and aroma, not the ordinary garlic, and to enhance the active ingredient, dry and pulverized the produced black garlic without extracting and extracting the extract from the black garlic powder to produce black garlic powder manufacturing process It is intended to be used as a raw material for tea and as a food additive, and to provide it as a raw material for various health supplements.

Summarizing the present invention again, the present invention extracts black garlic extract from black garlic prepared by ripening garlic, and then prepares black garlic powder through an efficient process of powdering black garlic with black garlic extract, and using the prepared black garlic powder By providing it as a food additive, it provides the use and function of flavoring and flavoring of foods of seasonings or is made of tea (tea) so that it can be easily consumed anywhere and anytime to consume the active ingredient of black garlic.

The present invention comprises the steps of enzymatic digestion by combining black garlic and purified water, the step of inactivating the enzymatically decomposed mixture and then filtration extraction, and the step of preparing a black garlic extract by seasoning and high-temperature sterilization of xylite to the filtered extract extract Wow,

Dissolving and mixing maltodextrin in the black garlic extract, lyophilizing the black garlic extract mixed with the maltodextrin, and pulverizing and pulverizing the lyophilized black garlic extract to prepare a black garlic powder,

The prepared black garlic powder is mixed with a royal jelly powder to prepare tea,

In addition, the prepared black garlic powder is to be used as a raw material of tea, raw materials of food additives, seasonings.

The present invention can produce black garlic powder in an efficient and productive process and supply it as a raw material of various health foods, and also provide tea using black garlic powder to easily ingest the taste and efficacy of black garlic anywhere, regardless of age or sex. And

The black garlic powder can be provided as food additives such as seasonings in various food manufacturing processes, thereby providing the effect of ingesting black garlic with food.

The present invention is to prepare a black garlic powder by powdering the black garlic extract extracted from garlic black fermentation aged black garlic, while using the prepared black garlic powder to manufacture tea (茶) while using the prepared black garlic powder in various food additives, etc. It is intended to be used.

The present invention precedes the operation of extracting black garlic extract in order to produce black garlic fermented and aged black powder as a powder (powder).

The black garlic may be used by using a black garlic prepared from a known method of manufacturing black garlic (Invention Patent Nos. 10-0834688, 0834689) or by purchasing a variety of black garlic, which is used in the present invention. Use only fruits from which the inner and outer shells are completely removed.

Black garlic is mixed with purified water at a ratio of 50: 100 (mass ratio), enzymatically decomposed, the extract is filtered and extracted, and black garlic extract is extracted.

The prepared black garlic extract is lyophilized by mixing xyltoole and maltodextrin (carbohydrate supplement) and then pulverized in a grinder to prepare a black garlic powder.

The black garlic powder prepared above is used as a raw material of food additives and tea of various foods.

In the present invention, black garlic is mixed with purified water in a ratio (mass ratio) of 50: 100, and subjected to enzymatic decomposition to filter and extract the extract, thereby preparing black garlic extract.

The prepared black garlic extract is lyophilized by mixing xyltoole, maltodextrin (carbohydrate supplement) and honey, and then pulverized in a pulverizer to prepare black garlic powder to be used as a raw material of food additives and tea of various foods. It is.

Looking at the present invention through the following examples in detail.

Example 1.

     Black garlic and purified water are mixed in a ratio of 47.450kg: 94.90kg and added to a double mixing tank and enzymatically decomposed for 4 hours while rotating at 40R.P.M while maintaining 50 ° C.

The enzymatically decomposed mixture was inactivated for 4 minutes at 95 ° C. or higher for 10 minutes (the enzyme is killed), and then filtered through a filter press to extract the extract. (Extract yield: 65.23%)

The black garlic extract (93% by mass; hereinafter referred to as 'mass%' in the present invention is abbreviated as '%') to xyltoole (2%) and maltodextrin (5%) (carbohydrate supplement agent; maltrin 100 (brand name) )) To make solid content more than 18% and sterilize at 95 ℃ for more than 30 minutes.

The black garlic extract prepared by the high temperature sterilization examines the appearance and foreign matter.

The black garlic extract extracted as described above is lyophilized to a freeze-drying yield of 17.0% at -35 ° C to -40 ° C.

The lyophilized black garlic extract is ground in a grinder.

The pulverizing operation is pulverized into a powder or granules having a uniform particle size to produce a black garlic powder.

In the above, the black garlic powder is advantageously pulverized into an elongated shape so as to be easily dissolved in water.

The black garlic powder prepared in the form of fine powder or granules is used as a raw material of food additives for use in seasonings of foods or as a raw material of tea which can be dissolved in water for drinking.

Example 2.

      Black garlic and purified water are mixed at a ratio of 30.800kg: 61.60kg and introduced into a double mixing tank and enzymatically decomposed for 4 hours while rotating at 40R.P.M while maintaining 50 ° C.

The enzymatically decomposed mixture was inactivated for 4 minutes at 95 ° C. or higher for 10 minutes (the enzyme is killed), and then filtered through a filter press to extract the extract. (Extract yield: 65.23%)

The black garlic extract prepared by the filtration extraction (60% by mass; in the present invention, 'mass%' is abbreviated as '%') xylitul (1.5%), maltodextrin (3.5%) (carbohydrate supplement; Maltrin 100 (brand name)) and honey (natural honey; 35%) are mixed and then sterilized at 95 ° C for at least 30 minutes.

The black garlic extract prepared by the high temperature sterilization examines the appearance and foreign matter.

The black garlic extract extracted as described above is lyophilized to a freeze-drying yield of 17.0% at -35 ° C to -40 ° C.

The lyophilized black garlic extract is ground in a grinder.

The pulverizing operation is pulverized into a powder or granules having a uniform particle size to produce a black garlic powder.

The black garlic powder is advantageously pulverized into elongated granules so as to be easily dissolved in water, and the black garlic powder is pulverized to a uniform particle size of 10 μm or less to prepare black garlic powder.

The black garlic powder prepared in the form of fine powder or granules is used as a raw material of food additives for use in seasonings of foods or as a raw material of tea which can be dissolved in water for drinking.

When the black garlic powder prepared in Examples 1 and 2 is used and manufactured as a tea, the black garlic powder may be individually packaged in one serving and dissolved in water for drinking.

The amount of one person once depends on the intake and preference of the black garlic, but when the suspension (茶) dissolved in black garlic powder is consumed as it is, the solubility and feeling of passing over the throat are the best amount.

That is, the amount of one person is determined in consideration of nutritional function (nutrition intake), sensory function (taste, flavor, color), gymnastic function (nutrient), which are the main features of tea.

Example 3

The black garlic powder prepared in Example 1 is mixed with Royal Jelly powder at a ratio of 92 to 98%: 2 to 8% to prepare a black garlic powder.

Royal jelly powder may be mixed with a uniform particle size of 10 μm or less like black garlic powder.

The black garlic powder prepared in the form of fine powder or granules is used as a raw material of food additives for use in seasonings of foods or as a raw material of tea which can be dissolved in water for drinking.

Tea with black garlic powder is also individually packaged to be soaked in water and drink in one serving, as in Examples 1 and 2 above.

Royal jelly powder is prepared by the royal jelly (royal jelly) in powder, granular form, which is common.

In place of the royal jelly powder, sugar such as honey (natural honey) powder or sugar powder can be used.

When tea is made from black garlic powder prepared in Examples 1, 2, and 3, the material is re-dried in the same way as a general tea packaging process to have a moisture content of about 3%, and a moisture-proof finish is first packaged. There must be color and already, there should be no odor.

In addition, the tea prepared by the black garlic powder is a general leaching tea (leaking in the water to drink the filtrate, packed once in a fine porous paper bag (tea bag) and soaked in water to drink Unlike tea), because it is dissolved in water and provided as a drink for drinking, black garlic powder for making tea is advantageous to be easily dissolved in water and pulverized into thin and long granules, and has a uniform particle size of 10 μm or less. It is preferable to grind.

Sensory Evaluation

The teas prepared in Examples 1, 2, and 3 were named as black garlic tea, black garlic honey tea, and black garlic royal jelly tea, and 10 adult men and women were allowed to drink and evaluated on a 5-point scale for each item as shown in Table 1 below. The average value was calculated | required.

Each of the black garlic tea, black garlic honey tea, black garlic royal jelly tea was dissolved 14g in 90ml of boiling water, respectively, mixed to boil three kinds of tea, and the tea was slowly drinked every 30 minutes to evaluate each.

division incense flavor color Full flavor Black Garlic Tea 4.3 3.5 3.5 4 Black garlic honey tea 4.3 4.5 5 4.8 Black Garlic Royal Jelly 4.2 5 4.5 4.8

The prepared black garlic powder is powdered without a drying process, not only does not need time and manpower required for the drying operation of garlic, but also can efficiently produce black garlic powder without fear of corruption or quality deterioration during the drying process. ,

The food additives prepared with black garlic powder are used as food additives for seasoning, such as various instant foods or processed foods, or used as raw materials for tea. Can provide a taste together.

Claims (9)

Black garlic is mixed with purified water and enzymatically digested, and the extract is filtered and extracted. Black garlic powder, characterized in that the mixture is prepared by pulverizing, pulverizing, pulverized by mixing the xylitol with the prepared black garlic extract. Combining black garlic and purified water in a 50: 100 mass ratio to enzymatically decompose for 4 hours while rotating stirring at 50 ° C. with 40 R.P.M; Inactivating the enzymatically decomposed mixture for 4 hours at 95 ° C. or higher for 10 minutes, followed by filtration extraction; Extracting black garlic extract by combining xylitul (2%) and maltodextrin (5%) with the filtrate extract (95%) at high temperature at 95 ° C. for at least 30 minutes; Lyophilizing the black garlic extract to yield 17.0% at −35 ° C. to −40 ° C .; Method for producing a black garlic powder comprising the step of pulverizing, powdering the lyophilized black garlic extract. It is manufactured by the manufacturing method of Claim 2, The black garlic powder characterized by the above-mentioned. Combining black garlic and purified water at a ratio of 50: 100 and enzymatically dissolving for 4 hours while rotating stirring at 50 ° C. with 40 R.P.M; Inactivating the enzymatically decomposed mixture for 4 hours at 95 ° C. or higher for 10 minutes, followed by filtration extraction; Preparing a black garlic extract by mixing xyltoole (1.5%), maltodextrin (3.5%) and honey (35%) in the filtered extract (60%) and then sterilizing at 95 ° C. for at least 30 minutes; Lyophilizing the black garlic extract at -35 ° C. to 45 ° C. to give a freeze-drying yield of 17.0%;      Method for producing a black garlic powder comprising the step of pulverizing, powdering the lyophilized black garlic extract.      It is manufactured by the manufacturing method of Claim 4, The black garlic powder characterized by the above-mentioned. Combining black garlic and purified water in a 50: 100 mass ratio to enzymatically decompose for 4 hours while rotating stirring at 50 ° C. with 40 R.P.M; Inactivating the enzymatically decomposed mixture for 4 hours at 95 ° C. or higher for 10 minutes, followed by filtration extraction; Extracting black garlic extract by combining xylitul (2%) and maltodextrin (5%) with the filtrate extract (95%) at high temperature at 95 ° C. for at least 30 minutes; Lyophilizing the black garlic extract to yield 17.0% at −35 ° C. to −40 ° C .;        Preparing a black garlic powder by pulverizing and powdering the lyophilized black garlic extract:        Method of producing a black garlic powder comprising the step of mixing the prepared black garlic powder with royal jelly powder at a ratio of 92 to 98%: 2 to 8%.      It is manufactured by the manufacturing method of Claim 6, The black garlic powder characterized by the above-mentioned.      The method according to any one of claims 1, 3, 5, and 7,     Use of black garlic powder, characterized in that the black garlic powder as a raw material of the food additive.      The method according to any one of claims 1, 3, 5, and 7,     Use of black garlic powder, characterized in that using the black garlic powder as a raw material of tea (tea).