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 PDF

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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
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KR
South Korea
Prior art keywords
garlic
weight
parts
extract
added
Prior art date
Application number
KR1020090135340A
Other languages
Korean (ko)
Inventor
원용덕
Original Assignee
원용덕
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 원용덕 filed Critical 원용덕
Priority to KR1020090135340A priority Critical patent/KR20110078512A/en
Publication of KR20110078512A publication Critical patent/KR20110078512A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • A23V2250/212Garlic

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

Liquid cycle oil and garlic, garlic extract and dextrin mixed recipe

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)

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
KR1020090135340A 2009-12-31 2009-12-31 Liquid cycle oil and garlic, garlic extract and dextrin mixed recipe KR20110078512A (en)

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

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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)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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