KR20110078512A - Liquid cycle oil and garlic, garlic extract and dextrin mixed recipe - Google Patents
Liquid cycle oil and garlic, garlic extract and dextrin mixed recipe Download PDFInfo
- Publication number
- KR20110078512A KR20110078512A KR1020090135340A KR20090135340A KR20110078512A KR 20110078512 A KR20110078512 A KR 20110078512A KR 1020090135340 A KR1020090135340 A KR 1020090135340A KR 20090135340 A KR20090135340 A KR 20090135340A KR 20110078512 A KR20110078512 A KR 20110078512A
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- weight
- parts
- extract
- added
- Prior art date
Links
- 240000002234 Allium sativum Species 0.000 title claims abstract description 49
- 235000004611 garlic Nutrition 0.000 title claims abstract description 49
- 239000007788 liquid Substances 0.000 title claims abstract description 14
- 239000006000 Garlic extract Substances 0.000 title claims abstract description 12
- 235000020706 garlic extract Nutrition 0.000 title claims abstract description 12
- 229920001353 Dextrin Polymers 0.000 title description 4
- 239000004375 Dextrin Substances 0.000 title description 4
- 235000019425 dextrin Nutrition 0.000 title description 4
- 235000019198 oils Nutrition 0.000 title description 2
- 239000000341 volatile oil Substances 0.000 claims abstract description 11
- WNLRTRBMVRJNCN-UHFFFAOYSA-N Adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 9
- 239000012141 concentrate Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- IFQSXNOEEPCSLW-DKWTVANSSA-N (2R)-2-amino-3-sulfanylpropanoic acid;hydron;chloride Chemical compound Cl.SC[C@H](N)C(O)=O IFQSXNOEEPCSLW-DKWTVANSSA-N 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 239000001361 adipic acid Substances 0.000 claims abstract description 5
- 235000011037 adipic acid Nutrition 0.000 claims abstract description 5
- 235000019640 taste Nutrition 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 11
- 238000003860 storage Methods 0.000 description 10
- 235000021398 garlic paste Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 210000001519 tissues Anatomy 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- LYEKUMJVNIANHM-UHFFFAOYSA-M hexanedioic acid;chloride Chemical compound [Cl-].OC(=O)CCCCC(O)=O LYEKUMJVNIANHM-UHFFFAOYSA-M 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N (+)-Ascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 229960002433 Cysteine Drugs 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- 229940023462 Paste Product Drugs 0.000 description 1
- 229940069338 Potassium Sorbate Drugs 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M Potassium sorbate Chemical compound [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Vitamin C Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000003247 decreasing Effects 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drugs Drugs 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002829 reduced Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
Abstract
0.2 to 1.0 parts by weight of adipic acid, 0.1 to 1.0 parts by weight of L-cysteine hydrochloride and 8.5 to 25.5 parts by weight of excipients were added to the crushed garlic, followed by concentration to a final solid content of 60 to 80% by weight, A method for mixing a liquid cyclodextrin with garlic essential oil and garlic extract, characterized by adding a mixture of liquid cyclodextrin, garlic essential oil and garlic extract to the concentrate
Description
The present invention, crushed garlic, and then mixed with the subsidiary materials and concentrated to produce a high concentration of garlic concentrate, and after the addition of the additives, high concentration garlic which is strong in taste and aroma and maintains a constant taste, aroma and color, etc. for a long time It relates to a method for producing a paste.
Garlic has been used as a seasoning material in the manufacture and processing of various foods due to its unique taste and aroma. In addition, the extract extracts the pharmacological properties from the garlic is used as a drug, and the garlic is used to make a dry form or extract only the essential oil components used in the manufacture of processed foods.
However, once the destruction of the tissue occurs, garlic changes to allicin by the action of an enzyme called alinase contained in the tissue, giving it a spicy taste and irritating smell.If preserved for a long time, the spicy taste and irritating smell gradually disappear. Most of the garlic's properties are lost. In addition, if the tissue is changed due to crushing, the quality thereof is deteriorated, and blue or brown color occurs. If stored at room temperature, gas is generated or decayed, and freezing denaturation occurs at low temperature. This is impossible.
A method of maintaining a constant quality for a long time in the form of a paste product using garlic is disclosed. In this method, whole garlic was treated in the order of heat treatment, quenching, dermabrasion, washing, and then crushed products were added and mixed with a mixture of L-cysteine, L-ascorbic acid, citric acid, salt, sorbitol and potassium sorbate. Garlic paste is prepared by adding the same amount of alum or plaque-containing solution to garlic to juice and adding a solution containing glutamine soda to the solution, and then adjusting the pH. However, this method is relatively complicated and the amount and quantity of added subsidiary ingredients is not only high, but also leads to an increase in manufacturing cost, and the added ingredients may adversely affect the manufacturing process when used as raw materials for other food manufacturing. There are disadvantages.
1020020019783
1019900020851
The present invention is to solve the problems of the prior art as described above, excellent taste and aroma, maintain a uniform taste, aroma and color quality even during long-term storage, good storage properties garlic paste in a simple manufacturing process The purpose is to provide a method for manufacturing by.
In order to achieve the above object, according to the present invention, 0.2 to 1.0 parts by weight of adipic acid, 0.1 to 1.0 parts by weight of L-cysteine hydrochloride and 8.5 to 25.5 parts by weight of excipients are added and mixed based on 100 parts by weight of crushed garlic. And, the concentration of the final solid content is 60 to 80% by weight, and concentrated liquid paste is provided a method for producing a concentrated garlic paste, characterized in that the mixture of liquid cyclodextrin, garlic essential oil and garlic extract is added.
Therefore, according to the present invention, by using an amount less than the conventional raw garlic to maintain the existing taste and aroma, and even after long-term storage, the quality of the taste, aroma and color is constant, and the high concentration reduces the storage space and storage cost, etc. Garlic paste with increased storage efficiency can be prepared by a simple process.
It is preferable to use sugar as the excipient of the present invention, which can be added to the crushed garlic to increase the concentration efficiency, and examples thereof include liquid dextrin. In addition, the addition of a certain amount of adipic acid and L-cysteine hydrochloride as described above can maintain a constant color even during long-term storage. Garlic essential oil and garlic extract added after the concentration of the raw material to maintain a uniform quality of the concentrated garlic paste, storage It can not only improve the quality, but also give excellent taste and aroma.
The production method of the highly concentrated garlic paste of the present invention will be described in detail below.
1) Pretreatment Process of Raw Material
Garlic as a raw material can be largely divided into frozen garlic and raw garlic, it is preferable to use frozen garlic to reduce the manufacturing cost. In the case of frozen garlic, it is thawed and crushed at room temperature (20 to 30 ° C.) to facilitate crushing, and left for 4 to 6 hours within a range in which a drip phenomenon that may occur when thawing garlic tissue does not occur. In the case of fresh garlic, it is crushed as it is.
2) shredding process
The pretreated garlic is crushed to as small a particle size as possible using a supermill.
3) conveying
Transfer the crushed garlic to the concentrator, but depressurize the concentrator beforehand and transfer it to the suction force of the concentrator.
4) First blending (Additional ingredients)
1. To increase the concentration efficiency, such as shortening the concentration time and minimizing the loss of aroma and taste during concentration, 8.5 to 25.5 parts by weight based on 100 parts by weight of the crushed garlic excipient is added. It is preferable to use sugar as the excipient, especially liquid dextrin having a solid content of 75% and a DE value of 20 or more. If the excipient is added at less than 8.5 parts by weight, the concentration time is long, resulting in deterioration of quality or loss of flavor. If it is added in excess of 25.5 parts by weight, the intrinsic texture of raw garlic is deteriorated. Is lowered.
2. To prevent discoloration such as browning during storage, 0.2 to 1.0 parts by weight of adipic acid and 0.1 to 1.0 parts by weight of L-cysteine hydrochloride are added based on 100 parts by weight of the crushed garlic raw material. In the case of adipic acid and L-cysteine hydrochloride, when it is added below the above range, the browning inhibitory effect is weak, and when it is added above the above range, the sour taste of adipic acid and the bitter taste of L-cysteine hydrochloride are expressed, which is inherent in raw garlic. The taste cannot be reproduced as it is. The crushed garlic and subsidiary materials are uniformly mixed well to prepare a mixture having a solid content of 30 to 40%.
5) thickening
Concentrate under conditions of pressure -700-760mmHg, temperature 45-65 DEG C, the final concentration to be 60-80% solids content. When the concentration is completed, the product temperature of the concentrate should not exceed 40 to 50 ℃.
6) Post-mixing
1. The liquid cyclodextrin having a solid content of 72 to 78% and a DE value of 20 or more is preheated to 35 to 50 ° C to improve fluidity.
2. To enhance the quality of the garlic concentrate, add garlic essential oil and garlic extract to the preheated liquid cyclodextrin and mix uniformly. At this time, 2 to 10 parts by weight of liquid cyclodextrin, 0.010 to 0.060 parts by weight of garlic essential oil and 0.4 to 2.0 parts by weight of garlic extract are added based on 100 parts by weight of the final garlic concentrate. When the liquid cyclodextrin is added at less than 2 parts by weight, the fragrance trapping ability is lowered, and when it exceeds 10 parts by weight, the solubility is decreased. In addition, in the garlic essential oil and garlic extract, the addition of less than the above range of the expression of flavor and taste is reduced and uniform mixing is impossible, when exceeded, it is not preferable because the imbalance of the unique flavor and taste of garlic occurs.
3. Add the prepared post-blend preparation to the garlic concentrate and mix uniformly for 10 to 60 minutes. As such, by separately preparing garlic essential oil and garlic extract can minimize the loss of garlic aroma and taste that can occur during concentration.
7) Packing
The high-concentration garlic paste prepared as above is packaged in a sealed container. Refrigeration storage is preferred if desired to be stored.
According to the method, in the pretreatment step of crushing garlic or frozen garlic, there is no need for heat treatment or quenching, there is no environmental constraints such as clean room during the process, there are fewer raw materials used in the first blending and post-mixing, Cost savings compared to
The present invention is explained in detail by the following examples. However, this embodiment is not intended to limit the scope of the present invention.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090135340A KR20110078512A (en) | 2009-12-31 | 2009-12-31 | Liquid cycle oil and garlic, garlic extract and dextrin mixed recipe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090135340A KR20110078512A (en) | 2009-12-31 | 2009-12-31 | Liquid cycle oil and garlic, garlic extract and dextrin mixed recipe |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110078512A true KR20110078512A (en) | 2011-07-07 |
Family
ID=44917969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090135340A KR20110078512A (en) | 2009-12-31 | 2009-12-31 | Liquid cycle oil and garlic, garlic extract and dextrin mixed recipe |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110078512A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478665A (en) * | 2013-09-05 | 2014-01-01 | 玉龙县五福和好食品有限公司 | Processing method of fresh mashed garlic |
-
2009
- 2009-12-31 KR KR1020090135340A patent/KR20110078512A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478665A (en) * | 2013-09-05 | 2014-01-01 | 玉龙县五福和好食品有限公司 | Processing method of fresh mashed garlic |
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| WITN | Withdrawal due to no request for examination |