KR20120069498A

KR20120069498A - Black garlic tea and the recipe

Info

Publication number: KR20120069498A
Application number: KR1020100131068A
Authority: KR
Inventors: 원상철
Original assignee: 원상철
Priority date: 2010-12-20
Filing date: 2010-12-20
Publication date: 2012-06-28

Abstract

The present invention relates to a water-soluble powder or granular garlic or fermented garlic tea composition mainly composed of garlic and a method for producing the same. Garlic is the main ingredient, along with other ingredients that can enhance health-supporting functions, such as quince, pear, tangerine, green tea, gojija, fingerling mushrooms, cinnamon, and licorice. It aims to remove the dissent and provide tea and drinks made from garlic.
In the present invention, when garlic is ingested raw, it is difficult to ingest it to some extent due to the smell and gastrointestinal irritation, but when fermenting or aging garlic, the smell of garlic is eliminated, irritation is reduced, and antioxidant power is increased. In addition, new components such as S-arylcysteine and S-arylmercaptocysteine, which are effective in preventing cancer, are produced (Block, E. Angew. Chem. Int. Ed. Eng. 1992; 31; 1135-1178), In particular, S-propyl cysteine, S-allyl cysteine (SAC), and S-ethylcysteine contained in fermented-aged garlic have the effect of reducing cholesterol production by 42 ~ 55% in hepatocytes. Focusing on water solubility, garlic was developed as a tea or beverage through a process such as spray drying or lyophilization.
However, despite the beneficial ingredients and functions of garlic, the unique odor that garlic itself has can be alleviated to some extent through fermentation, but even if it is processed with extract or juice and lyophilized, its unique taste Due to this, the use of other workpieces besides simple edible purposes is limited.
Therefore, the present invention eliminates the peculiar smell of garlic by combining quince, tangerine, pear, green tea, wolfberry, fingerling mushroom, licorice, cinnamon and the like with raw garlic and fermented garlic to solve these problems and increase the processability of garlic. It has been reduced so that it can be easily used in daily life.

Description

Black garlic tea and its manufacturing method {black garlic tea and the recipe}

The present invention relates to a powder granulated tea or a garlic beverage made from garlic.

Raw garlic is difficult to consume a lot because of the smell and stimulation of the stomach, eating garlic itself was contraindicated. On the other hand, the effective functions such as garlic's antioxidant power and immune function have removed the strong toxicity of raw garlic and lowered the garlic's inherent off-flavor.

Korean Patent Registration No. 571496 is a fermentation broth prepared by mixing fermented extracts of primary and secondary fermented with natural fermentation, adding garlic to sugar-fructose-oligosaccharide mixed solution, and then mixing the mixture with garlic peel solution A functional odorless garlic fermented beverage using the same and a method of manufacturing the same are disclosed. In addition to the preparation of garlic-coffee, manufacturing method of ocher garlic rings, garlic preparation with reduced garlic odor and garlic beverage, the composition and preparation method of garlic beverage, functional garlic beverage composition and preparation method, garlic juice manufacturing method, natural fermentation Prior arts such as odorless functional fermented beverages and their preparation are known.

However, in the prior art, in order to remove the strong toxicity and adverse odor of raw garlic, fermented or boiled or other herbal medicines such as ginger, licorice, goji berry, mugwort, etc. are added. I can't do it.

Raw garlic is difficult to consume due to the odor and gastrointestinal stimulation, but fermentation or aging of garlic eliminates the smell of garlic, reduces irritation, increases antioxidant power, and prevents cancer from S-arylcysteine. It is already known that new components such as and S-arylmercaptocysteine are produced. (Block, E. Angew. Chem. Int. Ed. Eng. 1992; 31; 1135-1178)

In particular, S-propyl cysteine, S-allyl cysteine (SAC), and S-ethylcysteine, which are water-soluble substances contained in fermented-aged garlic, reduce cholesterol production in liver cells by 42-55%. The reduction rates of gamma-glutamyl-S-allyl cysteine, gamma-glutamylS-methyl cysteine, and gamm-glutamylS-propyl cysteine were found to be significantly higher than 16-29% (Liu, L. and Y, Y. 2000). Lipids 35 (2): 197-203)

Thus, fermented-ripened garlic, which enhances the health of the active ingredients of naturally-occurring raw garlic, and has excellent antioxidant and physiological activity, prevents lifestyle diseases such as hyperlipidemia, hypertension and heart disease, and increases resistance and anticancer activity of cancer patients. Expectations are growing in Japan and the United States as health foods, and research on fermented-aged garlic, or black garlic, has been continuously conducted in Japan (Isaacsohn. J et al. 1998. Arch Intern. Med. 158: 1189). -1194)

However, in Korea, one of the largest producers and consumers of garlic, there is still a lack of systematic research on fermentation-aged garlic and the development of related manufacturing techniques.

Controversial spicy tastes of garlic have been debated, but in 1991 when stoll and seebeck, odorless and tasteless allin in raw garlic, was also present in garlic when it was broken by external forces in the air. It turns out that this is because it is changed to allicin by an allinase.

Recently, various methods have been developed to facilitate the intake of garlic avoiding the irritant of allicin. However, since the functional components of garlic are destroyed during the processing process, it is necessary to develop the manufacturing technology of aged garlic in an easy way of ingestion while maintaining or improving the active ingredient of garlic.

S-arylcysteine (SAC), whose effect is attracting attention, is a new substance not contained in raw garlic, and various health effects have been reported. When garlic is aged, new components such as S-allycysteine (SAC), S-allylmercaptocysteine (SAMC), S-propyl cysteine and S-ethyl cysteine emerge. SAC (S-allyl cysteine), a water-soluble allyl sulfides compound, is absorbed into the blood by oral ingestion, and lowers cholesterol, skin cancer including prostate cancer, colon cancer, lung cancer, It has been shown to inhibit tumor growth in a variety of cancers, including lymphoma, leukemia, and lymphadenopathy (Knowles and Milner 2000).

Recently, many companies in Korea have started to sell fermented-aged garlic under the name of black garlic, and most black garlic is made by simple ripening for about 1 ~ 3 months under constant temperature and humidity.

The present invention aims to create an environment in which the active ingredients of garlic can be sufficiently ingested by preserving garlic's physiological activity while alleviating the strong toxicity of raw garlic and removing the odor. In other words, the active ingredient of allicin (allicine) and S-arylcysteine (SAC), which is attracting attention, such as a new material of black garlic that is not included in raw garlic is to be drinking together.

Therefore, the present invention is a composition containing a suitable amount of black garlic and raw garlic as the main material, and other medicinal plants such as pear, quince, tangerine, green tea, wolfberry, fingering mushroom, licorice, cinnamon and the like through the combination of garlic, its physiology It is an object to produce garlic tea or garlic beverages which are further fortified.

The fermentation of raw garlic reduces the unique smell of raw garlic much, but when it is simply processed into juice or beverage, it is not a situation that many people can easily consume due to the strong smell and taste of garlic. Therefore, the present invention, in addition to the fermentation of garlic, the first ripened fermented garlic mixed with raw garlic, pears, quince, tangerine, green tea, wolfberry, fingering mushrooms, licorice, cinnamon, etc., almost eliminates the odor of garlic by processing Then, it was concentrated again and sprayed or lyophilized to powder or granules to be easily ingested as tea or beverage.

As described above, according to the present invention, the odor and irritation characteristic of garlic is removed while the garlic is used as a main material, and while S-propyl cysteine, S- newly produced through fermentation has a unique performance contained in garlic. Allyl cysteine (SAC), S-ethylcysteine, such as fermented garlic can also be obtained by obtaining a water-soluble powder or fruit tea that can be ingested together can be said to be a very useful invention, such as easy to ingest the active substance of garlic at any time.

In other words, it has the advantage of making it easy to process a variety of products, such as chocolate and confectionery and environment that can easily consume black garlic like instant coffee.

In order to achieve the above object of the present invention,

1) soaking fresh garlic in water at room temperature for 10 to 60 minutes

2) making black garlic through steaming or heat-drying effect tablet for some of the washed fresh garlic at 35 ° C ~ 85 ° C for 7 ~ 35 days

3) After mixing the black garlic and fresh garlic, and then again, 10% by weight to 50% by weight, 10% by weight to 50% by weight, 10% to 50% by weight of pears, 50% by weight to 10% by weight of green tea, 10% by weight to 50% by weight of the fingerling mushroom, 10% by weight to 50% by weight, licorice 10% by weight to 50% by weight, 10% by weight cinnamon to wash and then mixing

4) Again, 100% by weight to 1500% by weight of this mixture was added to extract hot water at 60 ° C ~ 110 ° C

5) concentrating the hot water extract.

6) spray-drying or lyophilizing the hydrothermal concentrate to form a water-soluble powder or supercar;

Claims

Black garlic granulated powder tea composition made of black garlic and raw garlic as main ingredients, quince, tangerine, pear, green tea, fingerling mushroom, wolfberry, licorice, cinnamon and the like, or a beverage made from the composition.

The composition of claim 1, wherein the malt, syrup, candy, jelly, yokan, and caramel made of the black garlic granulated powder tea composition