KR20150065070A - Black garlic preserved in honey and method of processing thereof - Google Patents

Abstract

The present specification relates to black garlic preserved in honey and a processing method thereof and, more specifically, to sensually excellent black garlic preserved in honey by reducing a sharp taste and a spicy taste, and ingesting nutrient ingredients of black garlic, thereby processing black garlic comprising S-allylcysteine (SAC) with antioxidative activity and excellent active ingredients as a raw ingredient to be preserved in honey. According to the present specification, in the case of black garlic passing through many steps of sugar leaching process in order to solve the problems related to soft properties of black garlic, black garlic preserved in honey with increased hardness can be obtained through the process.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing garlic,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cutter using black garlic and a processing method thereof.

Garlic ( Allium sativum L.) is a perennial bulbous plant belonging to the genus Allium ( Liliaceae ). It is one of the first cultivated plants of mankind that has been cultivated for over 5,000 years. come. The various ingredients and potency of garlic have been proven in a variety of fields, including food and medicine.

However, there is a wide variety of attempts to facilitate the ingestion of garlic, which is limited in its eating habits due to the strong taste of arginine and spicy taste of garlic. One of them is black garlic, which is fermented and aged garlic.

Fermentation of raw garlic for a certain period of time-aging inhibits the production of algin from algin to be contained in raw garlic and is converted to S-allylcysteine (SAC) material. This fermentation-aged garlic is known as black garlic because of its black color.

Black ginseng has reduced arginine content and reduced spicy taste due to decrease in allysine content. Sweetness is increased, which is easier to ingest than fresh ginseng. However, more sensual characteristics are required to accommodate various age groups.

In addition, although black garlic has a drying process in its production process, there is a problem that it is difficult to produce a formulation that is easy to ingest because the tissue is very fine and crumbly. In order to overcome this problem, black garlic is formulated into beverage such as juice or juice . However, such a beverage form has a problem that the taste rejection can not be easily reduced.

Accordingly, the inventors of the present invention have reached the present invention by processing black garlic nuts for better sensory enhancement of black garlic.

Therefore, it is an object of the present invention to provide a composition which is easy to ingest by processing black garlic, which has a large moisture content and is very fine in structure, and which is well crumbled, and which can be easily ingested. Further, the sweetness of black garlic is further strengthened, And a method of processing the same.

The present invention relates to a method for processing a black garlic and a method for processing the same, which has been subjected to at least one step of sugarcane treatment in order to solve the above problems.

According to the present invention, the black garlic has a better palatability than the conventional black garlic, and can be easily ingested. Also, the shape of the garlic is maintained and the hardness is increased . Accordingly, the present invention has the advantage of being able to be processed into a formulation which is easy to ingest, because the hardness of the black garlic is increased. In addition, since it is easy to ingest, S-arylcysteine, which is an active ingredient of black garlic and an antioxidant, can be easily ingested.

Also, the food processing and processing method according to the present invention exhibits the property that the sugar is uniformly penetrated into the inside of the food even if it is difficult to keep the original form during the preparation and manufacturing because of high water content, and thus the shape can be maintained.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a photograph of a black garlic jug processed by the processing method according to the present specification.

One aspect of the present invention is a food processing and processing method for improving the texture of food,

1) a primary saccharification step in which the food is immersed in the sugar solution;

2) a secondary saccharification step of immersing the primary saccharified food in a sugar solution having a sugar content higher than that of the primary saccharification step; And

3) a third step of immersing the second saccharified food in a sugar solution having a sugar content higher than that of the second saccharide sugar phase; , ≪ / RTI >

Wherein the sugar content is expressed in% by weight of the sugar, based on the total weight of the sugar solution.

In one aspect of the present disclosure, the food may be black garlic.

In one aspect of the disclosure, a food product may refer to a natural or processed material that contains one or more nutrients required for a natural product organism, taken up by the organism, energized and metabolized into body tissue. In particular, in one aspect of the present description, the food may be that its texture in its natural or processed state is friable and difficult to grind, and may be difficult to maintain its original form of food, such as black garlic, .

In one aspect of the present specification, the sugar solution of the second sugar chain stage may have sugar content higher by 1 to 30% P than sugar sugar of the first sugar chain stage; Or greater than 1% P, greater than 5% P, greater than 7% P, greater than 10% P, greater than 13% P, greater than 15% P, greater than 17% P, greater than 20% P, greater than 23% P, greater than 25% , Greater than 27% P, or greater than 29% P, and may be greater than 35% P or 30% P or less.

In one aspect of the present disclosure, the sugar solution of the third sugar chain stage may have sugar content higher by 1 to 30% P than sugar sugar of the second sugar chain stage; Or more than 5% P, 7% P, 10% P, 13% P, 15% P, 17% P, 20% P, 23% P greater than or equal to 27% P, or greater than 29% P, and may be greater than or equal to 35% P or less than or equal to 30% P.

In the present specification, "% P " is a percentage point, which means a unit representing the arithmetic difference of the sugar content of the sugar solution at each sugar chain stage. For example, if the sugar content of the sugar solution in the first sugar chain stage is 30% by weight and the sugar content of the sugar solution in the second sugar chain stage is 30% P higher than the sugar content of the first sugar chain stage, it has a sugar content of 60% by weight.

In one aspect of the present specification, the sugar solution of the first sugar chain stage has a sugar content of 20 to 40% by weight; The sugar solution of the second sugar chain stage has a sugar content of 50 to 65% by weight; The sugar solution in the third sugar chain stage may have a sugar content of 70 to 80% by weight, for example, the sugar content of the sugar solution in the first sugar chain stage is 30% by weight, the sugar content of the sugar solution in the second sugar chain stage is 60% The sugar content of the sugar solution may be 70% by weight.

In one aspect of the present disclosure, the sugar content of the sugar solution in the first step is at least 1%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25% At least 30 wt%, at least 31 wt%, at least 32 wt%, at least 33 wt%, at least 35 wt%, or at least 39 wt% % Or less.

In one aspect of the present disclosure, the sugar content of the sugar solution in the second sugar chain is at least 1 wt%, at least 5 wt%, at least 10 wt%, at least 20 wt%, at least 30 wt%, at least 35 wt% At least 60 wt.%, At least 61 wt.%, At least 62 wt.%, At least 63 wt.%, At least 45 wt.%, At least 50 wt.%, At least 55 wt.%, At least 57 wt.%, At least 58 wt. Or more, 65 wt% or more, or 69 wt% or more, and 75 wt% or less or 70 wt% or less.

In one aspect of the present disclosure, the sugar content of the sugar solution is at least 1 wt%, at least 5 wt%, at least 10 wt%, at least 20 wt%, at least 40 wt%, at least 60 wt% , At least 67 wt%, at least 68 wt%, at least 69 wt%, at least 70 wt%, at least 71 wt%, at least 72 wt%, at least 73 wt%, at least 75 wt%, or at least 79 wt% 99 wt% or less, 90 wt% or less, 80 wt% or less.

As described above, when the concentration of the first sugar chain is too low or the concentration of the sugar does not become high as it passes through each step, it may be difficult for the sugar to penetrate into the black garlic in the process of digesting the black garlic, It may not be maintained.

In the present specification, the term " processing method " is a broad concept including not only a method of manufacturing a food and beverage through the processing method but also a method of processing a food according to the present invention to improve its texture.

In the present specification, the sugar content of the sugar solution may be expressed as a percentage (%) of the sugar relative to the total weight of the sugar solution according to the present specification. For example, if 70 g of sugar contained in the sugar solution according to the present invention is mixed with 30 g of water as a solvent, the sugar content of the sugar solution is 70% by weight as (70 g / 100 g) * 100.

As used herein, the sugar solution refers to a liquid composition containing a saccharide as a main component. The sugar solution may contain at least one selected from the group consisting of honey, glucose, fructose, galactose, mannose, ribose, lactose, sucrose, maltose, But is not limited thereto.

Oligosaccharides herein may include one or more selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, xylooligosaccharides, maltooligosaccharides, and combinations thereof.

In one aspect of the present specification, the sugar solution includes honey, oligosaccharides and fructose, and the weight ratio of honey: oligosaccharide: fructose may be 1: 6: 1 to 3: 1. Specifically, the weight ratio of honey: oligosaccharide: fructose is preferably 1: 1 or more, 1.5: 1 or more, 2: 1 or more, 2.5: 1 or more, 3: 1 or more, 4: 1 or more, 4.5: 1 or more, 4.6: 1 or more, 4.7: 1 or more, 4.8: 1 or more, 4.9: 1 or more, 5: 1 or more, 5.5: 1 or more, or 6: 10: 1 or less or 8: 1 or less; 1: 1 or more, 1.5: 1 or more, 1.7: 1 or more, 2: 1 or more, 2.1: 1 or more, 2.2: 1 or more, 2.3: 1 or more, 2.5: 1 or more , 3: 1 or more, or 4: 1 or more, and can be 8: 1 or less or 6: 1 or less. For example, the weight ratio of honey: oligosaccharide: fructose may be 5: 2: 1 or 2.5: 1: 0.5.

In one aspect of the present invention, the method of processing food and beverage may further comprise the step of separately drying the foodstuffs that have been thirdly squeezed from the sugar solution after the third sugarcane step.

In one aspect of the present specification, the drying may be performed so that the moisture content is 15% or less at 40 to 60 ° C. Specifically, the drying temperature may be at least 20 ° C, at least 25 ° C, at least 30 ° C, at least 35 ° C, at least 40 ° C, at least 45 ° C, at least 47 ° C, at least 48 ° C, at least 49 ° C, 52 ° C or higher, 53 ° C or higher, 55 ° C or higher, or 59 ° C or higher, and may be 100 ° C or lower, 80 ° C or lower, or 60 ° C or lower. For example, drying may be performed at 50 < 0 > C. More specifically, the drying is carried out in such a manner that the moisture content is 20% or less, 17% or less, 16% or less, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, ≪ / RTI >

In one aspect of the present disclosure, each of the sugar chain stages may be dipping at 40 to 60 DEG C for 20 to 28 hours. Specifically, the temperature of each sugar-growing step is 20 ° C or higher, 25 ° C or higher, 30 ° C or higher, 35 ° C or higher, 40 ° C or higher, 45 ° C or higher, 47 ° C or higher, 48 ° C or higher, 49 ° C or higher, Or higher, 52 ° C or higher, 53 ° C or higher, 55 ° C or higher, or 59 ° C or higher, and may be 100 ° C or lower, 80 ° C or lower, or 60 ° C or lower. For example, the temperature of each of the sugar chain stages may be 50 ° C. More specifically, each of the sugar chain stages is at least 1 hour, at least 5 hours, at least 7 hours, at least 10 hours, at least 13 hours, at least 15 hours, at least 18 hours, at least 20 hours, at least 22 hours, at least 23 hours, at least 24 hours , 25 hours or more, 26 hours or more, 28 hours or more, or 30 hours or more, and may be submerged for 50 hours or less or 40 hours or less.

In one aspect of the present disclosure, the food and the sugar solution according to the present specification may be in a weight ratio of 1 to 2.5: 1 at each step of the sugar chain. Specifically, the weight ratio of food to sugar solution is 1: 1 or more, 1.2: 1 or more, 1.5: 1 or more, 1.7: 1 or more, 2: 1 or more, 2.1: 1 or more, 2.2: : 1 or more, 2.5: 1 or more, 3: 1 or more, or 4: 1 or more, 20: 1 or less, or 10: 1 or less. The weight ratio may be a weight ratio of the sugar solution to the food.

In the present specification, the sugar cane means that the food is immersed in a sugar solution such as honey, fructose, or oligosaccharide to improve the sweet taste of the natural product and improve the texture.

In the present specification, the term honey is honeycomb or flower honey which is collected and honeyed in beehives collected from bees [ Apis mellifera L. (European honeybee), Apis indica Radoszkowski (Oriental honeybee)] collected from honeycomb or plant or mite, It contains honey and honey. The processing of such honey is classified into honeycomb honey, which is made by sealing all or a part of the honeycomb storing honey, extracted honey extracted by removing the honey cap of the honeycomb and centrifuging the honeycomb, and compressed honey obtained by pressing the honeycomb . Also, in the present specification, honey may be a major component that contains 70% or more of glucose and fructose, and the ratio of both of them may be slightly larger than that of fructose. Honey also contains other saccharides. Sucrose usually contains 1-2% at less than 5%, maltose at around 2%, other melezitose, raffinose, etc. Oligosaccharide, and may further contain proteins, amino acids, enzymes, organic acids, inorganic components, pollen, and other components.

Also, in this specification, honey may be in accordance with WHO, FAO, or international norms of food circulation. In the food circulation, honey is defined as honey bees gathering honey from honey and storing them in honeycomb, and adding no other materials such as pollen, royal jelly, sugar, In the case of constellation, it should have a specific color and flavor with a specific viscosity, and crystals can be produced according to the source of wheat, moisture content less than 21.0%, ash less than 0.6%, acidity less than 40.0 meq / kg, more than 65.0% Not more than 7.0%, hydroxymethyl furfural not more than 80.0 mg / kg, no tar coloring, no artificial sweetening agent detection, and isomerization sugar negative.

Fructose, referred to herein as fructose, is a typical ketose and may be one of the most important hexoses. It is widely found in plants, especially in the form of glass in fruit with glucose, or may be contained in sucrose in association with glucose. Also, the liquid part of honey is mostly fructose, and thus can be separated from honey or juice. Fructose has the strongest sweetness among sugars and has a characteristic that the sweetness is reduced by one third when heated. In the present specification, fructose may be one having the structure of the following formula (1). However, the following Formula 1 is merely a structural formula of D-fructose, which is one of isomers of fructose. Fructose according to the present invention is not limited thereto.

[Chemical Formula 1]

In the present specification, oligosaccharides may be water-soluble crystalline materials having sweetness as sugar in which about 3 to 10 monosaccharides such as glucose, fructose, and galactose are polymerized. It is a substance composed of sugars made by enzyme synthesis for the purpose of improving the health defects of conventional sweeteners such as sugar and maltose. In addition, the oligosaccharide of the present specification may be classified according to the food starvation, and the oligosaccharide is classified into six types and defined in the food starvation. (1) Fructo-oligosaccharides: Fructo-oligosaccharides: liquid or powdery forms obtained by filtration, purification, and concentration of sugar solutions obtained by the action of enzymes to bind one to three fructose molecules to sugar molecules with sugar or sugar raw materials (100% (2) Isomaltooligosaccharides: Liquid or powdery forms obtained by filtration, purification and concentration of sugar solutions obtained by the action of enzymes to bind glucose molecules to starch or specialized quality materials (100%). (3) Galacto-oligosaccharide: Transglucosyltransferase obtained by the action of an enzyme on lactose or lactose (100%) or liquid or powder obtained by filtration, purification and concentration of raffinose or stachyose sugar solution extracted from sugar beet or soybean Of. (4) Maltooligosaccharides: Maltooligosaccharides in the form of liquid or powder obtained by processing a sugar solution obtained by reacting starch or starch raw materials (100%) in an amount of 3 to 10 glucose units linearly. (5) Xylooligosaccharides: Xylenes or Xylenes Liquid or powdery forms obtained by filtration, purification and concentration of sugar solutions obtained by the action of enzymes in raw materials (100%). (6) Mixed oligosaccharides: products obtained by mixing oligosaccharides of food types 1) to 5) or mixing food or food additives with them. According to the Food Code, the specifications of oligosaccharides should be unique (they should have original color and flavor and be free of odor), moisture (not more than 10.0%, for powder products), oligosaccharide content (fructooligosaccharide, isomaltooligosaccharide, galactose Oligosaccharide, and xyloligosaccharide are defined as 10% or more of the respective oligosaccharides), malacholigosaccharides (40% or more), and mixed oligosaccharides (the oligosaccharides should be mixed with the respective oligosaccharide contents or more).

In the present specification, texture may be a texture of a food as a sensory characteristic of the food, which may mean the texture of the food felt in the mouth when the food is consumed. Such texture may include various properties and may include hardness, cohesiveness, gumminess, chewiness, elasticity, adhesiveness, and fractuability. The method according to the present invention may be to improve the texture of such foods, for example, in the case of the black garlic jelly treated with the method according to the present invention, the hardness is increased about 2.7 times as compared with the normal black garlic.

Also, in the present specification, hardness can be expressed as an index indicating the rigidity of a food, as a force required to deform the substance. Or the force required to compress solid food between molars, or the sensory force required to compress a semisolid material between the tongue and palate and compress it toward the palate with the tongue.

In one aspect of the present disclosure, the food processing method may further comprise at least one step of the saccharide after the third saccharification step. For example, the processing method of the food and beverage may further include a fourth to tenth step after the third saccharification step.

One aspect of the present disclosure may relate to a food grade processed according to the method of processing a food grade according to the present specification.

One aspect of the present specification may be that the textural sense is improved black garlic having at least one of the following characteristics:

1) The average hardness value measured by a texture analyzer having a diameter of 5 mm and a press speed of 10.00 mm / min and a limit of 10 mm was 250 to 350 gf / mm ² ;

2) a characteristic that the weight ratio of black garlic to sugar solution is 1: 1 to 2.5: 1 based on the total weight of black garlic.

In one aspect of the present disclosure, the weight ratio of black garlic to sugar solution in black garlic can range from 1 to 2.5: 1. The weight ratio of black garlic to sugar solution is 1: 1 or more, 1.2: 1 or more, 1.5: 1 or more, 1.7: 1 or more, 2: 1 or more, 2.1: 1 or more, 2.2: Or more, 2.5: 1 or more, 3: 1 or more, or 4: 1 or more, 20: 1 or less, or 10: 1 or less.

According to the food processing method of the present invention, the sugar solution can be easily penetrated into the food to improve the texture of the food and maintain its shape.

In one aspect of the present specification, the black ginseng root may contain S-aryl cysteine as an active ingredient. Thus, S-arylcysteine, which is an antioxidant, can be easily ingested through a black garlic jelly made according to the method of the present invention or a black garlic jelly having the characteristics according to the present specification.

In the present specification, S-arylcysteine, that is, SAC is a water-soluble sulfur compound produced from γ-glutamyl-S-allyl-L-cysteine by an enzyme (γ-glutamyltransferase) action. SAC can have various pharmacological actions such as prevention of hepatic disorder, prevention of methylhydrazine-induced colorectal cancer, inhibition of proliferation of human neuroblastoma, and antioxidation.

In this specification, black garlic is a fermented-aged garlic ( Allium sativum L.) for a certain period of time. In this aging process, it inhibits the production of alline contained in garlic as allysine, It can mean garlic. These black gums are aged under high temperature or humidity conditions during the fermentation-aging process, and after the aging process, they are subjected to the drying process, so that the moisture content is reduced compared to fresh ginseng, Therefore, it is difficult to maintain the outer appearance of the garlic, unlike garlic pickles as general garlic or garlic processed products, which can not maintain a uniform formulation in food production and may be damaged during packaging or delivery.

In general, in the case of foods having a high water content, it is difficult to maintain the raw material form in preparing a regular product by dipping or drying after cutting or cutting. However, even if a food having a high moisture content is obtained by performing the dripping process by increasing the sugar content according to the processing method of the present specification It is possible to easily and uniformly infiltrate the sugar into the inside and maintain the original shape of the food.

Therefore, a food having a high water content such as black garlic can be easily and uniformly penetrated through the processing method of the present specification, which increases the sugar content and proceeds with the dangling, and can maintain the original shape.

In this specification, black garlic may be commercially purchased or may be prepared by the following method:

First aging the garlic at 78-85 DEG C, 85-95% humidity for 60-84 hours; Second aging at 44-55 [deg.] C, 85-95% humidity for 40-56 hours; Third aging at 85-95 [deg.] C, 85-95% humidity for 20-28 hours; 45-55 < 0 > C, 35-45% humidity for 60-84 hours.

Hereinafter, the present invention will be described in more detail with reference to the following examples and experimental examples. However, the following Examples and Experimental Examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited thereto.

[Example 1] Processing of black garlic clove with improved texture

Commercially purchased black garlic (Igarac black garlic) was selected and sorted. 10 kg of the selected black garlic was placed in a sugarbath and firstly dipped in 10 kg of a sugar solution having a sugar content of 30% by weight and a mixing ratio of honey, fructooligosaccharide and fructose of 2.5: 1: 0.5 and 50 캜 for 24 hours. After removing the sugar solution, 12 kg of the firstly dipped black garlic was placed in a sugarbath, and 10 kg of a sugar solution having a sugar content of 2.5: 1: 0.5 and a sugar content of 60% by weight was mixed with honey, fructooligosaccharide and fructose at 50 캜 for 24 hours Respectively. After the sugar solution was removed, 14 kg of the secondly blackened black garlic was placed in a sugarbath, and 10 kg of a sugar solution having a sugar content of 2.5: 1: 0.5 and a sugar content of 70% by weight of honey, fructooligosaccharide and fructose was stirred at 50 캜 for 24 hours Respectively. Thirdly, the blackened garlic was separated from the sugar solution, transferred to a dryer, and dried at 50 ° C. to a moisture content of 15% or less.

[Experimental Example 1] Measurement of texture of black garlic

The textural analyzer (LF-Plus, Lloyd Instruments) was used to measure the texture of the black garlic noodles of the generalized black garlic, which had not been subjected to the dangling treatment of the gangrene-treated black gingiva in Example 1. The hardness value was calculated from the average of the values measured three times repeatedly under the conditions as shown in Table 1 below.

Load cell diameter 5 mm Press speed 10.00 mm / min limit 10 mm

Hardness (gf / mm ² ) Normal black garlic 116.77 + 9.24 Black garlic 320.29 ± 15.24

According to the results of the experiment, the hardness of the black garlic germinated according to the present invention was about 2.7 times higher than that of the common black garlic, which means that the germinated white garlic gum can better maintain its formulation and, at the time of ingestion It can be ingested while maintaining its original shape.

[Experimental Example 2] Sensory evaluation of black garlic

The sensory evaluation was carried out on the sugar-coated black garlic flakes of Example 1. The sensory test was performed by randomly extracting 10 men and women from each age group of 20 to 50 years. 9 point rating system (9 = best 8 = very good 7 = fairly good 6 = slightly good 5 = = Normal, 2 = very disliked, 1 = most disliked). The sensory test results are shown in Table 3 below.

division flavor smell Texture Overall likelihood Normal black garlic 4.2 5.4 5.8 5.7 Black garlic 7.1 6.8 6.8 7.2

According to the results shown in Table 3, it was confirmed that the garlic clotted according to the present invention was higher in taste, smell and texture than the normal black garlic, and thus the overall taste was also higher. This means that the gingerly garlic ginger is easier and less resistant to ingestion.

Therefore, according to the above-described experimental examples, the black-and-white jelly which has undergone the processing method according to the present invention has an improved texture and an increased hardness, so that the original shape can be maintained after the processing, , And it was confirmed that the preference of black garlic also increased because it was dipped with sugar solution.

Claims (13)

A food processing and processing method for improving the texture of foods,
1) a primary saccharification step in which the food is immersed in the sugar solution;
2) a secondary saccharification step of immersing the primary saccharified food in a sugar solution having a sugar content higher than that of the primary saccharification step; And
3) a third step of immersing the second saccharified food in a sugar solution having a sugar content higher than that of the second saccharide sugar phase; , ≪ / RTI >
Wherein the sugar content is expressed as a percentage by weight of sugar based on the total weight of the sugar solution. The method according to claim 1, wherein the food is black garlic. The method according to claim 1,
The sugar solution in the second sugar chain phase is 1 to 30% higher in sugar content than the sugar solution in the first sugar chain stage; Wherein the sugar solution of the third sugar chain stage is 1 to 30% higher than the sugar sugar of the second sugar chain stage. The method according to claim 1,
The sugar solution of the first sugar chain stage has a sugar content of 20 to 40% by weight; The sugar solution of the second sugar chain stage has a sugar content of 50 to 65% by weight; Wherein the sugar solution of the third sugar chain stage has a sugar content of 70 to 80% by weight. The method according to claim 1, wherein the sugar solution comprises at least one selected from the group consisting of honey, fructose, and oligosaccharides. [4] The method of claim 1, further comprising: 4) separating the third saccharified food from sugar solution and drying. 7. The method according to claim 6, wherein the drying is carried out at 40 to 60 DEG C so that the water content is 15% or less. 2. The method of claim 1, wherein each of the steps of dripping is performed at 40 to 60 DEG C for 20 to 28 hours. The method according to claim 1, wherein the weight ratio of the food to the sugar solution is 1 to 2.5: 1 or 1: 1 to 2.5 in each of the steps of saccharification. The method according to claim 1, wherein the sugar solution in each sugar-containing step includes honey, oligosaccharides and fructose, wherein the weight ratio of honey: oligosaccharide: fructose is 1: 6: 1 to 3: 1. 2. The method of claim 1, wherein the food processing and processing method further comprises one or more gut steps after the third gut step. Processed food according to any one of claims 1 to 11. A black-and-white jelly which is dipped in sugar and improved in texture, and has the following characteristics:
1) When measured by a texture analyzer having a load cell diameter of 5 mm and a press speed of 10.00 mm / min and a limit of 10 mm, an average hardness value of 250 to 350 gf / mm ² ; And
2) The ratio of black garlic to sugar solution is 1 to 2.5: 1 based on the total weight of black garlic.

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