KR20120069230A - Aged black garlic beverage with perilla frutescens and manufacturing method thereof - Google Patents
Aged black garlic beverage with perilla frutescens and manufacturing method thereof Download PDFInfo
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- KR20120069230A KR20120069230A KR1020100130691A KR20100130691A KR20120069230A KR 20120069230 A KR20120069230 A KR 20120069230A KR 1020100130691 A KR1020100130691 A KR 1020100130691A KR 20100130691 A KR20100130691 A KR 20100130691A KR 20120069230 A KR20120069230 A KR 20120069230A
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 62
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 자소를 포함한 흑마늘 음료 및 그 제조 방법에 관한 것으로, 흑마늘의 맛과 향을 개선하여 섭취에 거부감이 없도록 하면서 항산화활성이 우수한 자소를 포함한 흑마늘 음료 및 그 제조 방법에 관한 것이다.The present invention relates to a black garlic beverage containing charcoal and a method of manufacturing the same, and to a black garlic beverage containing charcoal having excellent antioxidant activity while improving the taste and aroma of black garlic and having no objection to ingestion.
마늘(Allium sativum L.)은 백합과(Liliaceae) 알리움속(Allium)에 속하는 다년생 구근 식물이며, 5천년 이상 재배되어 온 인류 최초의 경작식물 중의 하나로서 예로부터 식재료는 물론 약재로 널리 복용 되어왔다.Garlic (Allium sativum L.) is a perennial bulbous plant belonging to the allium of the genus Liliaceae.It is one of the first cultivated plants of mankind that has been cultivated for more than 5,000 years, and has been widely used as a food ingredient and a medicine since ancient times. .
그러나, 생마늘은 냄새와 매운맛 때문에 마늘이 크게 애용되는 한국에서도 양념 등 제한된 용도로 사용될 수밖에 없었다.However, raw garlic had to be used for limited purposes such as seasoning in Korea, where garlic is widely used due to its smell and spicy taste.
이에 따라 최근에는 생마늘을 적정 조건에서 숙성시켜 생마늘 특유의 냄새를 제거하고 신맛, 단맛이 어우러진 흑마늘을 제조하여 섭취하고 있다.Accordingly, in recent years, raw garlic is aged under appropriate conditions to remove the unique smell of raw garlic, and it is produced by ingesting black garlic in combination with sour and sweet taste.
이러한 흑마늘 제조는 마늘이 서서히 숙성 발효과정을 거치면서 마늘 속의 당과 아미노산이 열에 의해 검은 색의 멜로노이딘을 생성하기 때문이며, 생마늘이 흑마늘로 색이 변하는 현상을 갈변현상(Browning Reaction)이라 하고, 갈변현상을 통해 발효된 숙성 흑마늘은 항산화, 항암 등의 효능이 과학적으로 널리 입증되고 있다.This black garlic production is because the sugar and amino acids in the garlic gradually produces a black melanoidine as heat goes through the ripening fermentation process, and the change of the color of raw garlic into black garlic is called browning reaction. Fermented black garlic fermented through browning has been scientifically proven to be effective in antioxidation and anticancer.
이러한 흑마늘을 제조하기 위한 장치에 대하여 특허등록 제0929342호에 자연 순환적인 공기 흐름을 통해 흑마늘 숙성의 최적 조건이 균일하고 안정되게 유지 가능하도록 하는 공기순환형 숙성마늘제조장치가 공고되어 있다.Patent No. 0929342 discloses an air-circulating aged garlic manufacturing apparatus for maintaining the optimum conditions of black garlic ripening uniformly and stably through a natural circulation of air flow.
상기 숙성마늘제조장치는, 가열수단이 구비된 숙성로 내부에서 마늘이 마늘 교반부에 의하여 그 위치가 선회되고, 상기 숙성로 하부에는 공기를 토출하는 1개 이상의 토출관을 형성하고 상단에는 공기를 흡입하는 흡입관을 설치하여 로내 공기를 숙성로내로 순환시키거나 로외 공기를 숙성로 내부로 주입함으로서, 자연 순환적인 공기 흐름을 통해 숙성로 내부가 균일한 온도 및 습도가 유지되도록 하여, 숙성시간이 단축되면서 고품질의 흑마늘을 제공할 수 있도록 하였다.The aging garlic manufacturing apparatus, the position of the garlic is turned by the garlic agitator in the aging furnace equipped with a heating means, and at least one discharge tube for discharging air at the lower portion of the aging furnace and the air at the top By inhaling suction pipes to circulate the furnace air into the aging furnace or injecting the outside furnace into the aging furnace, the aging time is shortened by maintaining the uniform temperature and humidity inside the aging furnace through natural circulating air flow. In order to provide high quality black garlic.
이러한 장치에 의하여 우수한 품질의 흑마늘을 제조하였지만 상기 흑마늘을 복용함에 있어서는 색감이 좋지 않고, 흑마늘 제조과정에서 매운맛은 사라졌지만 여전히 마늘 고유의 냄새가 많이 남아있어서 섭취가 용이하지 않은 문제점이 있었다.Although the black garlic was produced by such a device, the color was not good at taking the black garlic, and the spicy taste disappeared in the black garlic manufacturing process, but there was still a lot of inherent smell of garlic, which was not easy to consume.
본 발명은 상기한 문제점을 해결하기 위한 것으로, 흑마늘을 균질화하여 진액을 제조하고 여기에 자소엑기스를 첨가하여 음료를 제조함으로서, 음료의 섭취시 흑마늘 고유의 맛과 향이 제거되도록 하여 섭취거부감을 감소시키고 효능을 개선하며, 항산화활성이 우수한 자소를 포함한 흑마늘 음료 및 그 제조 방법을 제공하는 데 목적이 있다.The present invention is to solve the above problems, homogenizing the black garlic to prepare a essence and by adding the jaso extract to the preparation of the beverage, the ingestion of the black garlic to remove the intrinsic taste and aroma of the beverage intake to reduce the refusal to eat The purpose of the present invention is to improve the efficacy and to provide a black garlic beverage including its high antioxidant activity and a method for producing the same.
상기한 목적을 달성하기 위한 본 발명의 특징은, 총중량 기준으로 흑마늘 진액 50-80중량%, 자소엑기스 10 ~ 40중량% 및 물 5 내지 35중량% 첨가하여 제조된 음료에 있다.A feature of the present invention for achieving the above object is a beverage prepared by adding 50-80% by weight of black garlic concentrate, 10-40% by weight of jaso extract and 5 to 35% by weight of water.
상기 자소엑기스는 자소엑기스 총중량을 기준으로 자소추출액 40~50중량%, 당 30~50중량%, 매실식초 1~5중량%, 매실즙 0.1~5중량%, 물 5~20중량%를 포함하여 구성된다.The Jaso extract contains 40-50% by weight, 40-50% by weight per sugar, 30-50% by weight, 1-5% by weight of plum vinegar, 0.1-5% by weight of plum juice, 5-20% by weight of water. It is composed.
그리고 본 발명의 다른 특징은, 흑마늘을 균질화하여 고형분 함량이 10 내지 40%인 진액을 얻는 과정, 상기 흑마늘 진액과 자소엑기스 및 물을 총중량 기준으로 흑마늘 진액 50-80중량%, 자소엑기스 10 ~ 40중량% 및 물 5 내지 35중량% 첨가하여 혼합하는 음료 제조방법에 있다.
And another feature of the present invention, homogenizing the black garlic to obtain a solids content of 10 to 40% solids, black garlic concentrate 50-80% by weight of black garlic extract, water extract and water based on the total weight of the black garlic extract, 10 ~ 40 It is in the beverage production method to add and mix 5% to 35% by weight of water.
한편, 상기에서 자소는 꽃풀과에 딸린 한해살이풀로 우리나라 여러 지방에서 저절로 나서 자라기도 하고 밭에 심어 가꾸기도 한다. 줄기는 네모지고 잎이나 꽃 등이 들깨를 닮았다. 다만 줄기와 잎이 보랏빛이 나는 것이 들깨와 다르다. 키는 30~60cm쯤 자라고 전체에 털이 있다. 잎은 둥근 모양이고, 여름과 가을에 보랏빛이 섞인 빨간색 작은 꽃이 이삭을 이루며 피고 가을에 겨자 씨를 닮은 씨가 익는다.On the other hand, in the above, Jaso is a yearly herb that accompanies the flower herb, and spontaneously grows or grows in the field in various parts of Korea. The stem is square and the leaves and flowers resemble perilla. However, purple stems and leaves are different from perilla. It grows about 30 ~ 60cm and has hairs all over. The leaves are round in shape, and small red flowers mixed with purple color bloom in summer and autumn, and ripe seeds in the fall that resemble mustard seeds.
이러한 자소는 씨에서 기름을 짜는데 이 기름에는 강한 방부작용이 있어서 20g의 기름으로도 간장 180리터를 완전히 썩지 않게 할 수 있다. 차조기 기름에는 좋은 향기가 있어서 과자 같은 식품의 향료로도 쓴다. 차조기 씨앗 기름에 들어 있는 사소알데히드 안키티오슘이라는 성분은 설탕보다 무려 2000배나 단맛이 강하다. These squeezes the oil from the seed, which has a strong antiseptic effect, so that even 20 g of oil can completely rot 180 liters of soy sauce. Perilla oil has a good aroma and is used as a flavoring agent for foods such as sweets. Sasoaldehyde anchithiosium in perilla seed oil is 2,000 times more sweet than sugar.
차조기 잎은 향기가 좋아서 식욕을 돋우는 채소로 좋고, 여름철에 오이, 양배추로 만든 반찬이나 김치에 넣어 맛을 내는 데 쓴다. 일본에서는 매실장아찌를 만들 때에 착색제, 방부제로 많이 쓴다.Perilla leaves are good for appetizing vegetables because they are fragrant, and they are used in summer to eat seasoned cucumbers and cabbage side dishes or kimchi. In Japan, plum pickles are often used as colorants and preservatives.
차조기는 입맛을 돋우고 혈액순환을 좋게 하고, 땀을 잘나게 하며, 염증을 없애고, 기침을 멈추며, 소화를 잘 되게 하고 몸을 따뜻하게 하는 등의 효능이 있다. 물고기의 독을 푸는 것으로도 이름 높다. 영양도 풍부하다. 비타민 A, 비타민 C, 칼슘, 인, 철 등 미네랄이 많이 들어 있어 식욕증진, 이뇨, 해독, 정신안정, 무좀, 두통 등 여러 질병에 다양하게 쓸 수 있다. Aperitif is effective in boosting appetite, improving blood circulation, sweating well, eliminating inflammation, stopping coughing, digesting and warming the body. The name of the fish is high. It is also rich in nutrition. Vitamin A, vitamin C, calcium, phosphorus, iron and other minerals are rich in appetite, diuresis, detoxification, mental stability, athlete's foot, headaches, etc. can be used for various diseases.
이외에도 기침, 가래, 인후염, 소화불량, 부스럼, 불면증, 마비증세, 당뇨병, 요통 등의 여러 질병에 다양하게 쓸 수 있다.In addition, it can be used for various diseases such as cough, sputum, sore throat, indigestion, swelling, insomnia, paralysis, diabetes, and back pain.
상기한 바와 같이 구성된 본 발명에 의하면, 흑마늘 진액을 제조함에 있어서 가열등의 과정 없이 단순히 물리적인 균질화만시켜서 제조하므로 흑마늘 자체의 영양성분에 변화가 없어서 흑마늘의 우수한 효능을 체험할 수 있게 됨과 아울러 흑마늘에 포함된 생리활성 효능을 나타내 물질은 가용성이므로 균질화를 통해서만 흑마늘 진액을 제조하더라도 흑마늘의 생리활성 성분 즉 항산화활성성분 등을 손실없이 얻을 수 있게 된다.According to the present invention configured as described above, in the manufacture of black garlic essence simply produced by physical homogenization without a process such as heating, there is no change in the nutritional components of the black garlic itself, it is possible to experience the excellent efficacy of black garlic and Since the material exhibiting the physiological activity effect contained in is soluble, even if the black garlic concentrate is prepared only through homogenization, it is possible to obtain the physiologically active component of the black garlic, that is, the antioxidant active component without loss.
또한, 자소엑기스가 상기 흑마늘 특유의 맛과 냄새를 제거하여 줌으로서 흑마늘 섭취가 용이해지는 효과가 있다.In addition, it is effective in that black garlic intake by removing the taste and smell unique to black garlic extract.
아울러, 상기한 자소를 섭취함으로서 자소의 효능에 의하여 건강개선 효과도 얻을 수 있다.In addition, by ingesting the above-mentioned body of the body can also obtain a health improvement effect by the efficacy of the body.
이하 본 발명의 실시예를 구체적으로 살펴본다.
Hereinafter, an embodiment of the present invention will be described in detail.
본 발명에 따른 자소를 포함한 흑마늘 엑기스 음료 제조방법은 크게, 흑마늘을 믹서기로 균질화하여 진액을 얻는 과정, 총중량 기준으로 흑마늘 진액 70중량%, 자소엑기스 20중량% 및 물 10중량%를 첨가하여 음료를 제조는 과정으로 구성된다.The method of manufacturing black garlic extract beverages containing charcoal according to the present invention is largely, homogenizing the black garlic with a blender to obtain a essence, adding 70% by weight of black garlic essence, 20% by weight of jaso extract and 10% by weight of water based on the total weight. Manufacturing consists of processes.
상기에서 흑마늘은 상기 선등록특허 제0929342호의 장치를 이용하여 70~80℃에서 20일간 숙성시켜서 만들고, 이와 같이 숙성시킨 흑마늘을 믹서기로 갈아서 균질화한다.The black garlic is made by aging for 20 days at 70 ~ 80 ℃ using the apparatus of the registered patent No. 0929342, and homogenized by grinding the aged black garlic in a blender.
그리고, 상기 자소엑기스는 자소를 부위와 상관없이 열수추출한 자소추출액 45%, 과당 20%, 올리고당 20%, 매실식초 3%, 매실즙 1%, 물 11%를 혼합하여 구성된다.
In addition, the lyso extract is composed of a mixture of lysoic acid extracted from hot water extract 45%, fructose 20%, oligosaccharide 20%, plum vinegar 3%, plum juice 1%, water 11%.
이와 같이 제조된 자소를 포함한 흑마늘 엑기스 음료의 성분을 분석한 결과, 본 발명의 음료 100ml당 탄수화물 0.0694g, 조단백질 0.566g, 조지질 0.105g, 포화지방 0.0210g, 트랜스지방 0g, 콜레스테롤 0mg, 회분 379mg, 나트륨 6.13mg, 칼슘 3.44mg, 인 59.5mg, 마그네슘 11.5mg, 자소고형분 0.06g, 올리고당 11.3g, 과당 13g이 포함되어있으며, 총 열량은 102Cal이다.As a result of analyzing the components of the black garlic extract beverage containing the prepared soja, carbohydrate 0.0694g, crude protein 0.566g, crude lipid 0.105g, saturated fat 0.0210g, trans fat 0g, cholesterol 0mg, ash 379mg , Sodium 6.13mg, calcium 3.44mg, phosphorus 59.5mg, magnesium 11.5mg, bovine solids 0.06g, oligosaccharides 11.3g, fructose 13g, total calories is 102Cal.
그리고, 상기 자소를 포함한 흑마늘 엑기스 음료(실시예)와 흑마늘진액(비교예)을 실험실에 소속된 학부학생과 대학원생 10명을 패널로 구성하여 관능적 품질을 평가하게 하였다. 각 패널들에게 실험의 목적과 각각의 세부사항에 대하여 인지하도록 훈련시킨 후 검사에 응하도록 하였다.In addition, the black garlic extract beverage (Example) and the black garlic extract (Comparative Example) containing the above element were composed of 10 undergraduate students and graduate students belonging to the laboratory to evaluate the sensory quality. Each panel was trained to be aware of the purpose of the experiment and each of the details and then tested.
평가항목은 맛, 입안에서의 느낌, 마시고난 후의 잔여냄새, 목넘김, 전반적인 기호도로 총 5문항을 5점 채점법으로 하여 관능검사하였다. The evaluation items were five-point scoring method with five scores of taste, mouth feeling, residual odor after drinking, thirst, and overall preference.
느낌In the mouth
feeling
잔여냄새After drinking
Residual odor
기호도Overall
Likelihood
상기한 표 1에서 살펴본 바와 같이 본 발명의 자소를 포함한 흑마늘 엑기스 음료는 섭취과정에서 종합적으로 순수 흑마늘 진액에 비하여 맛과 기호도 등이 약 2배 이상 개선됨을 알 수 있다.As shown in Table 1 above, it can be seen that the black garlic extract drink containing the present invention of the present invention is improved in taste and taste by about two times or more as compared to pure black garlic concentrate in the intake process.
상기에서 특히 냄새의 경우에는 자소엑기스의 강한 향에 의하여 흑마늘 진액의 냄새가 감소된 것으로 판단된다.
In particular, in the case of odors, it is determined that the smell of black garlic concentrate is reduced due to the strong aroma of Jaso extract.
그리고, 흑마늘의 균질화로 인한 특성차이를 확인하기 위하여 흑마늘 100g에 물 300ml를 첨가하여, 3시간 동안 열수 추출한 것(A)과, 갈아서 만든 즉, 균질화한 흑마늘 진액(B)으로부터 일정양을 각각 채취하여, DPPH 라디칼(radical)에 대한 전자공여능을 비교한 결과, 표 2에 나타내는 바와 같이, 가열처리 없이 흑마늘을 그대로 갈아서 진액의 상태로 만드는 본 발명의 흑마늘 진액(B)의 항산화 활성이 열수추출물의 약 3배 정도 크다는 것을 알 수 있다.Then, in order to confirm the characteristic difference due to homogenization of black garlic, 300 ml of water was added to 100 g of black garlic, and a predetermined amount was collected from the hot water extracted for 3 hours (A) and the ground, that is, the homogenized black garlic concentrate (B). As a result of comparing the electron donating ability with respect to DPPH radicals, as shown in Table 2, the antioxidant activity of the black garlic concentrate (B) of the present invention which grinds the black garlic as it is without heat treatment and makes it into the state of the concentrate is obtained. You can see that it is about three times larger.
이와 같이 본 발명의 자소를 포함한 흑마늘 음료는 섭취에 거부감이 없어지게 되어 누구나 쉽게 섭취할 수 있게되고, 항산화활성이 우수할 뿐 아니라 흑마늘과 자소가 갖는 고유의 효능도 얻을 수 있게 되는 것이다.As described above, the black garlic drink containing the jasper of the present invention has no objection to ingestion, so that anyone can easily consume it, and it is possible to obtain the inherent efficacy of black garlic and jasper as well as excellent antioxidant activity.
Claims (4)
총중량 기준으로 흑마늘 진액 50-80중량%, 자소엑기스 10 ~ 40중량% 및 물 5 내지 35중량% 첨가하여 혼합하는 것을 특징으로 하는 자소를 포함한 흑마늘 음료 제조방법.A process of homogenizing the black garlic to a solid content of 20 to 40% to obtain a essence,
50-80% by weight of black garlic concentrate, 10 to 40% by weight of black garlic extract and 5 to 35% by weight of water is added to the black garlic beverage production method comprising a mixture.
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| CN103060165A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | A black garlic vinegar and a method for preparing the same |
| CN105029568A (en) * | 2015-07-01 | 2015-11-11 | 天津市傲绿农副产品集团股份有限公司 | Black garlic beverage and preparation method thereof |
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| CN103060165A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | A black garlic vinegar and a method for preparing the same |
| CN105029568A (en) * | 2015-07-01 | 2015-11-11 | 天津市傲绿农副产品集团股份有限公司 | Black garlic beverage and preparation method thereof |
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