KR20170089536A - Manufacturing method of functional food black garlic powder using pre-gelatinized low temperature drying - Google Patents
Manufacturing method of functional food black garlic powder using pre-gelatinized low temperature drying Download PDFInfo
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- KR20170089536A KR20170089536A KR1020160009875A KR20160009875A KR20170089536A KR 20170089536 A KR20170089536 A KR 20170089536A KR 1020160009875 A KR1020160009875 A KR 1020160009875A KR 20160009875 A KR20160009875 A KR 20160009875A KR 20170089536 A KR20170089536 A KR 20170089536A
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- black garlic
- garlic
- garlic powder
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Classifications
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff 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
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/20—Freezing
Abstract
More particularly, the present invention relates to a method for producing black garlic powder for health functional foods using α-cryogenic low temperature drying, and more particularly, to a method for producing black garlic powder for health functional foods, The present invention also relates to a method for producing a black garlic powder for health functional food using an α-low-temperature drying method which can maximize the convenience of food by purifying the strong fragrance of garlic by eliminating the adhesive property and the moisture resistance of garlic.
Description
More particularly, the present invention relates to a method for producing black garlic powder for health functional foods using α-cryogenic low temperature drying, and more particularly, to a method for producing black garlic powder for health functional foods, The present invention also relates to a method for producing a black garlic powder for health functional food using an α-low-temperature drying method which can maximize the convenience of food by purifying the strong fragrance of garlic by eliminating the adhesive property and the moisture resistance of garlic.
Garlic has been widely used as a food ingredient as well as herbal ingredients. The various ingredients and the effects of garlic have been proven in various fields such as food and medicine. They have antimicrobial activity, anticancer activity, immunity enhancing effect and antioxidant activity It turned out. In particular, it has been known that garlic intake improves various risk factors related to cardiovascular diseases, such as hypertension, hypercholesterolemia, increased platelet aggregation, and increased blood coagulation. Recently, The incidence of this disease has increased dramatically and has attracted attention as a functional food that prevents these diseases.
Allicin, an active ingredient of garlic, is a volatile fragrance component of garlic, which is produced by allinase when garlic tissue is destroyed. The glycosidic glycoside is hydrolyzed to produce diallyl sulfide, an essential oil with a characteristic odor, and disulfide, dithiin, and ajoene, and water-soluble sulfur compounds such as S-allylcysteine (SAC) and S-allylmercaptocysteine. Most of the physiological activity of garlic is contained in organic sulfur compounds. The content of sulfur compounds in garlic is 1.1-3.5%, which is about 4 times that of onion or broccoli. About 90% .
In addition, allysine has a strong antibacterial action, kills food poisoning bacteria, kills Helicobacter pylori causing gastric ulcer, lowers cholesterol level, helps digestion and improves immunity, and when allysine is combined with vitamin B1, , Helps to increase the energetic.
However, these volatile sulfur compounds, which are known as physiologically active substances of garlic, have a pungent odor and flavor that are highly irritating and difficult to ingest. Thus, garlic is used as a food ingredient.
In order to prevent such disadvantages, a variety of health supplement foods using aged garlic (black garlic) having removed the unique and irritating taste and aroma of garlic have been recently developed.
Traditionally, garlic has been used as a method to facilitate the ingestion of garlic by using a bake-or-bake recipe to remove irritating broodstock. When the garlic is aged for a certain period of time while maintaining proper humidity at high temperature, And enzymes, so that the inside of the garlic has a deep blackish brown color. It is called "black garlic" that the sweetness is increased and the spicy taste is decreased while the incense and viscosity are increased and the chewiness is changed. S-allylcysteine (SAC) and S-allyl melcaptocystein (SAMC), which are soluble components, increase in total phenol and flavonoids, It is known that SAC, which is a representative water soluble sulfur compound of black garlic, is antioxidant, inhibits cancer cell proliferation, improves cognitive function, protects liver, and protects against cancer. Have been reported.
However, most of the black garlic is commercialized in the form of whole garlic or garlic, which retains its original shape. Such black garlic has not only long-term preservation and distribution but also has its own form of garlic, Since the convenience of edible food is low and the palatability is strong, it is difficult to eat the black garlic extract so that it can be easily stored and cooked, so it can not be easily used in any place, so it can not be used as a popular food. It is not completely created. In order to compensate for these problems, efforts are being made to process them in powder form.
Korean Patent Laid-Open Publication No. 10-1992-0025493 discloses a method in which the peeled garlic is immersed in cryogenic liquid nitrogen at a temperature of minus 170 ° C or below to freeze rapidly, the frozen garlic is crushed to a predetermined size as required, and vacuum dried garlic powder is finely pulverized in a pulverizer Dried garlic powder having the same effect as that of raw garlic and capable of being stored for a long period of time and being easy to use.
Korean Patent No. 10-1495569 discloses a pretreatment condition setting method in which the content of algin, an indicator substance of lyophilized garlic powder, can be maintained at a high level, and is characterized in that freeze-dried garlic Powder and a method for producing the same.
However, since freezing drying of garlic as described in the above conventional manufacturing method uses black garlic having a high ratio of starch and carbohydrate and high stickiness of water, moisture inside the tissue can not escape out, There is a problem that volatile components remain and odor remains.
DISCLOSURE OF THE INVENTION The object of the present invention is to solve the problems of the prior art. The object of the present invention is to solve the problems of the prior art, There is provided a method for producing a black garlic powder for health functional foods using an α-low-temperature drying method capable of maximizing the convenience of food by purifying the strong fragrance of garlic by removing the adhesive property and the moisture resistance of the garlic .
A method for producing a black garlic powder for health functional foods using an α-cryogenic low-temperature drying to achieve the above-mentioned object of the present invention includes the following constitution.
A method for producing black garlic powder for health functional food using alpha-cryogenic drying according to an embodiment of the present invention, a primary drying step for adding black garlic to a dryer to make the moisture content 37% ~ 43%;
Crushing the primary dried black garlic, transferring it to a cooler, and cooling it to 47 ° C to 53 ° C or less; A first aeration step in which the cooled garlic is gelled at a temperature of 77 to 83 DEG C for 1 to 3 hours and dried at a temperature of 57 to 63 DEG C;
A second alpha-step in which the primary alpha -egased black garlic is pulverized, gelled at a temperature of 77 to 83 DEG C for 1 to 3 hours, and dried at a temperature of 57 to 63 DEG C;
A secondary drying step of pulverizing the secondary-transformed black garlic to make the moisture content 1 to 5%; And
And discharging the pulverized black garlic powder obtained in the secondary drying step after quality inspection.
Here, the black garlic is preferably fermented and aged for 27 to 33 days by adding the mugwort to the unsweetened wooden box.
In addition, it is preferable that the primary dried black garlic is pulverized to a size of 5 to 7 mm.
In addition, it is preferable that the above-mentioned primary alpha -matched black garlic is ground to a size of 2 to 4 mm.
In addition, it is preferable that the secondary-transformed black garlic is pulverized to a size of 0.5 to 1.5 mm.
The present invention also provides a black garlic powder tablet and a capsule for health functional food prepared by the above method.
The method of preparing black garlic powder for health functional foods using the α-cryogenic drying prepared by the method according to the present invention makes it easier to prepare black garlic powder using the α-cryogenic drying method without using the freeze drying method used in the basic method And can improve the sweetness and beneficial effect unique to black garlic, thereby providing an industrially advantageous effect as a functional food.
FIG. 1 is a schematic view showing a method for producing a black garlic powder for health functional foods using the α-cryogenic drying of the present invention, according to an embodiment of the present invention.
Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are given to aid understanding of the present invention and can be modified into various other forms, and the scope of the present invention is not limited to the following examples.
Example 1: Preparation of black garlic powder
The black garlic powder of the present invention was prepared by the following method.
First, mugwort with good immunity and germicidal effect was put in a white wood box and fermented for 27 ~ 33 days. The first grade black garlic was put into a dryer and dried to have a moisture content of 37% ~ 43%.
Here, the mugwort is placed in a clam cabinet to neutralize the smell of garlic by making the mugwort fragrance cut on the garlic, killing bacteria and germs on the surface of the garlic, sterilizing, antibacterial and deodorizing to remove the odor of the garlic.
The primary dried black garlic is crushed to a size of 5 to 7 mm, transferred to a cooler, cooled to 47 ° C to 53 ° C, and then subjected to a first-stage cryogenic drying process.
Preferably, the cooled black garlic is gelled at a temperature of 77 to 83 DEG C for 1 to 3 hours and dried at a temperature of 57 to 63 DEG C.
The primary α-dried, low-temperature dried black garlic is pulverized to a size of 2 to 4 mm, subjected to a secondary α-cryogenic drying process in which it is gelled at 77 to 83 ° C. for 1 to 3 hours and dried at 57 to 63 ° C.
The secondary gelling of the thus-obtained secondary-type, low-temperature dried black garlic is preferably carried out by pulverizing it into a size of 0.5 to 1.5 mm and secondary drying such that the moisture content is 1 to 5%.
The pulverized black garlic powder obtained in the secondary drying step is shipped after quality inspection.
Example 2: Preparation of tablets and capsules using black garlic powder
Tablets and capsules were prepared using the same method as in Example 1 using black garlic powder.
Comparative Example: Preparation of black garlic powder
The frozen garlic on the flakes obtained by immersing the black garlic in a liquid nitrogen at a temperature of minus 170 ° C for 1 minute is crushed by a slight impact, is put into a freeze dryer, and vacuum dried to obtain dry garlic. The thus-obtained dried garlic is pulverized to obtain freeze-dried black garlic powder.
Experimental Example: Sensory Test
The granules, the flavor, the taste and the general preference degree of the powder of the comparative example, which is the black garlic powder using the freezing drying, were compared according to the sensory test results. The sensory test was performed by 10 sensory testees trained to be familiar with the sensory test for food and a total of 20 inspectors including 5 each of general sexes and adults who were found to have no problem in smelling or not catching a cold (5 points: very good, 4 points: good 3 points: moderate, 2 points: normal, 1 point: poor), and the result of the sensory test is obtained by averaging the above-mentioned rating results The results are shown in Table 1. Statistical significance of the test results was analyzed by the ANOVA.
As shown in Table 1, the experimental examples were found to be the most excellent in all the sensory properties. More specifically, in the case of the freeze-dried black garlic powder as a comparative example, the spicy flavor and taste of garlic was not felt much, and the particles were evaluated as relatively soft. On the other hand, in the case of the black garlic powder using the α-cryogenic drying of the present invention, the sweet taste unique to black garlic is felt while feeling the taste and flavor peculiar to black garlic, and the spicy taste and the bland taste of black garlic are felt less, It was confirmed that the sensory properties by incense were very excellent.
Claims (7)
A primary drying step in which black garlic is placed in a dryer to make the moisture content 37% to 43%;
Crushing the primary dried black garlic, transferring it to a cooler, and cooling it to 47 ° C to 53 ° C or less;
A primary alpha-step in which the cooled black garlic is gelled at 77 to 83 DEG C for 1 to 3 hours and dried at a temperature of 57 to 63 DEG C;
A second alpha-step in which the primary alpha -egased black garlic is pulverized, gelled at a temperature of 77 to 83 DEG C for 1 to 3 hours, and dried at a temperature of 57 to 63 DEG C;
A secondary drying step of pulverizing the secondary-transformed black garlic to make the moisture content 1 to 5%; And
A step of delivering the pulverized black garlic powder obtained in the secondary drying step after quality inspection;
Wherein the method comprises the steps of: (a) preparing a black garlic powder for health functional food by using a low-temperature drying process;
Wherein the black garlic is fermented and aged for 27 to 33 days by adding the black garlic together with mugwort to a white wooden box.
Wherein the primary dried black garlic is pulverized to a size of 5 to 7 mm. The method for producing black garlic powder for health functional foods using the low-temperature drying method.
Wherein the primary alpha -egased black garlic is pulverized to a size of 2 to 4 mm. The method for producing black garlic powder for health-functional foods according to claim 1,
Wherein the secondarily transformed black garlic is pulverized into a size of 0.5 to 1.5 mm. The method for producing black garlic powder for health functional food according to claim 1,
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160009875A KR101808584B1 (en) | 2016-01-27 | 2016-01-27 | Manufacturing method of functional food black garlic powder using pre-gelatinized low temperature drying |
| JP2016139663A JP6226035B2 (en) | 2016-01-27 | 2016-07-14 | Method for producing black garlic powder for health functional food using alpha and drying at low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160009875A KR101808584B1 (en) | 2016-01-27 | 2016-01-27 | Manufacturing method of functional food black garlic powder using pre-gelatinized low temperature drying |
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| Publication Number | Publication Date |
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| KR20170089536A true KR20170089536A (en) | 2017-08-04 |
| KR101808584B1 KR101808584B1 (en) | 2017-12-13 |
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| KR1020160009875A KR101808584B1 (en) | 2016-01-27 | 2016-01-27 | Manufacturing method of functional food black garlic powder using pre-gelatinized low temperature drying |
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| US11464822B2 (en) | 2020-11-26 | 2022-10-11 | Arang Farm Co., Ltd., an agricultural company | Manufacturing method of herbal medicine processed food |
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| JP6035477B2 (en) * | 2010-12-18 | 2016-11-30 | 寿広 宮坂 | Low temperature aging production method of garlic |
| JP6501242B2 (en) * | 2013-11-29 | 2019-04-17 | 地方独立行政法人青森県産業技術センター | Black garlic production method |
| JP2015107093A (en) * | 2013-12-04 | 2015-06-11 | 豊 川路 | Method for producing black garlic |
| CN103719764B (en) * | 2013-12-30 | 2015-06-17 | 徐州绿之野生物食品有限公司 | Fermented black garlic powder and preparation method thereof |
| KR101540996B1 (en) * | 2014-11-27 | 2015-08-03 | 한도식품 주식회사 | Method for mass producing the scorched rice mixed with black garlic |
| KR102010041B1 (en) * | 2018-11-13 | 2019-08-12 | 농업회사법인 주식회사 오상킨섹트 | Sound control sound-insect observation device |
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- 2016-01-27 KR KR1020160009875A patent/KR101808584B1/en active IP Right Grant
- 2016-07-14 JP JP2016139663A patent/JP6226035B2/en active Active
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| KR101808584B1 (en) | 2017-12-13 |
| JP2017131212A (en) | 2017-08-03 |
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