KR20210027959A - Preparation method of decocted garlic sauce and decocted garlic sauce prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing a decocted garlic sauce, wherein the method comprises the steps of: obtaining a first mixed liquid by mixing water and an ethanol solution; obtaining a second mixed liquid by adding salt to the first mixed liquid; obtaining a third mixed liquid by adding garlic after heating the second mixed liquid; obtaining a fourth mixed liquid by further adding water and an ethanol solution after further heating the third mixed liquid; obtaining a fifth mixed liquid by heating the fourth mixed liquid; and cooling the fifth mixed liquid and then pulverizing the same. A decocted garlic sauce produced therefrom does not have the smells of garlic, and thus there is no objection to foreigners and children as well as adults. The decocted garlic sauce contains a large amount of polyphenol compounds, and thus has excellent antioxidant functions. The content of S-allylcysteine is high, and thus an anticancer effect is also excellent. Accordingly, the sauce of the present invention can be used for various foods.

Description

Manufacturing method of decoction garlic sauce and decoction garlic sauce manufactured therefrom {PREPARATION METHOD OF DECOCTED GARLIC SAUCE AND DECOCTED GARLIC SAUCE PREPARED THEREFROM}

It relates to a method for preparing a decoction garlic sauce and a decoction garlic sauce prepared therefrom.

Garlic is rich in B vitamins, which facilitates the body's energy metabolism. In addition, it contains a large amount of allicin, which has a strong bactericidal action, so it helps strengthen immunity and helps to suppress the occurrence of cancer caused by chemical factors.

A large amount of organic germanium and selenium components also help inhibit and prevent cancer cells, and allicin components bind to vitamin B6 in the body to activate the function of pancreatic cells, and help to lower blood sugar by facilitating the secretion of insulin. give. In addition, it is rich in vitamin B1, which helps relieve fatigue caused by exercise or stress by inhibiting the production of lactic acid, which is a fatigue substance, and helps reduce muscle pain and increase growth.

It has the effect of preventing blood clots and lowering cholesterol, so it smoothes blood circulation, and it is rich in potassium, which has the effect of discharging sodium, so it helps stabilize blood pressure. In addition, since it contains scordinine, which helps overcome weakness, it has the effect of reinforcing energy and vitality.

Furthermore, S-allylcysteine contained in garlic is one of sulfur compounds such as allicin and allin, and exhibits anticancer effects by inhibiting the generation of carcinogens.

However, garlic is a food material used in various dishes due to the above-described efficacy and unique aroma, but it is inconvenient to cook or consume because the taste and aroma are somewhat spicy and irritating.

Therefore, foreigners, children as well as adults can easily consume large amounts of garlic, can be used in various dishes, and furthermore, there is a need for a method of manufacturing a decoction garlic sauce containing a large amount of the active ingredients in garlic.

Korean Patent Registration No. 10-1964878

In one aspect, mixing water and an aqueous ethanol solution to obtain a first mixture;

Adding salt to the first mixed solution to obtain a second mixed solution;

Heating the second mixed solution and then adding garlic to obtain a third mixed solution;

Further heating the third mixed solution and then further adding water and an aqueous ethanol solution to obtain a fourth mixed solution;

Heating the fourth mixed solution to obtain a fifth mixed solution; And

It is to provide a method for producing a decoction garlic sauce comprising; cooling the fifth mixed solution and then pulverizing it.

Another aspect is to provide a decoction garlic sauce prepared by the above manufacturing method.

Another aspect is to provide kimchi prepared by adding the decoction garlic sauce.

In one aspect, mixing water and an aqueous ethanol solution to obtain a first mixture;

Adding salt to the first mixed solution to obtain a second mixed solution;

Heating the second mixed solution and then adding garlic to obtain a third mixed solution;

Further heating the third mixed solution and then further adding water and an aqueous ethanol solution to obtain a fourth mixed solution;

Heating the fourth mixed solution to obtain a fifth mixed solution; And

It provides a method for producing a decoction garlic sauce comprising; cooling the fifth mixed solution and then pulverizing it.

The decoction garlic sauce prepared by the above manufacturing method does not have the characteristic scent of garlic, so foreigners, children as well as adults do not have a feeling of rejection.It contains a large amount of polyphenol compounds, so it has excellent antioxidant activity, and the content of S-allylcysteine is high. As a source with excellent anticancer effect, it can be used as a source in various foods.

According to an aspect, the water may be bottled water or distilled water, and specifically bottled water.

According to one aspect, the concentration of the ethanol aqueous solution is 15 to 45% by volume, 15 to 40% by volume, 15 to 35% by volume, 20 to 45% by volume, 20 to 40% by volume, 20 to 35% by volume, 25 to 45 It may be volume %, 25 to 40 volume %, or 25 to 35 volume %.

When the concentration of the aqueous ethanol solution is less than 15% by volume, or when water is used instead of the aqueous ethanol solution, the prepared source may be too thin to be used as a source, and when the concentration of the aqueous ethanol solution exceeds 45% by volume, the prepared source The antioxidant activity of may decrease, or the content of S-allylcysteine, which exhibits anticancer effect, may decrease.

According to one aspect, in the step of obtaining the first mixture, the mixing ratio of water and the aqueous ethanol solution is 7:1 to 18:1 by volume, 7:1 to 15:1 by volume, 7:1 to 14:1 by volume, A volume ratio of 10:1 to 18:1, a volume ratio of 10:1 to 15:1, a volume ratio of 10:1 to 14:1, a volume ratio of 12:1 to 18:1, a volume ratio of 12:1 to 15:1, or It may be a volume ratio of 12:1 to 14:1.

In the step of obtaining the first mixture, when the mixing ratio of the water and the aqueous ethanol solution is less than 7:1, the antioxidant activity of the prepared source may decrease or the content of S-allylcysteine exhibiting anticancer effect may decrease, and exceed 18:1. In the case of, the prepared sauce may be too thin to be used as a sauce.

In one aspect, the salt may be sea salt or bamboo salt, and more specifically, bamboo salt. If the salt is not added, the flavor of garlic is very strong in the prepared sauce, so the preference may be very deteriorated, and even if the salt is not bamboo salt, the flavor of garlic remains more than when using bamboo salt, so the preference is lowered or , Garlic taste can be emphasized when used in food.

In one aspect, the salinity of the second mixture is 0.05 to 0.6% by volume, 0.05 to 0.5% by volume, 0.05 to 0.4% by volume, 0.1 to 0.6% by volume, 0.1 to 0.5% by volume, 0.1 to 0.4% by volume, 0.2 to It may be 0.6% by volume, 0.2 to 0.5% by volume, or 0.2 to 0.4% by volume.

When the salinity of the second mixture is less than 0.05% by volume, the prepared sauce has a garlic scent, the salt is low, and the taste may be mingling, and when the salinity of the second mixture is more than 0.6% by volume, the salty taste is too strong. Preference can be degraded and it can be difficult to use as a source.

In one aspect, the temperature of the second mixture is 70 to 130 ℃, 70 to 120 ℃, 70 to 110 ℃, 80 to 130 ℃, 80 to 120 ℃, 80 to 110 ℃, 90 to 130 ℃, 90 to 120 The garlic may be added when the temperature is 90 to 110°C.

When the second mixture is not heated when the garlic is added, or when garlic is added when the temperature of the second mixture is less than 70°C, the garlic sticks and burns during the preparation of the sauce, resulting in a burnt taste in the prepared sauce. And, if garlic is added when the temperature of the second mixture is greater than 110°C, the color of the prepared sauce may become too yellow to look good, and the content of S-allylcysteine and the content of polyphenol compounds decreases. It can be, the antioxidant ability and anti-cancer effect can be lowered.

In one aspect, the garlic may be peeled garlic, and may be washed and dried. If the garlic is not peeled, the color of the prepared sauce may be violet, and the texture may be poor due to the remaining peel residue. If the garlic is not washed, foreign substances such as soil may be used as the source. If not dried after washing, the sauce may become thinner.

In addition, the garlic may be non-garlic or field garlic, specifically, field garlic, and the origin of the garlic may be Uiseong-gun, Gyeongsangbuk-do or Seosan-si, Chungcheongnam-do, and specifically Seosan-si, Chungcheongnam-do.

In addition, the garlic is the ratio of 1 to 4 g of garlic per ml of the first mixture, the ratio of 1 to 3 g of garlic per ml of the first mixture, the ratio of 1 to 2.9 g of garlic per ml of the first mixture, the first mixture The ratio of 2 to 4 g of garlic per 1 ml, the ratio of 2 to 3 g of garlic per ml of the first mixture, the ratio of 2 to 2.9 g of garlic per ml of the first mixture, 2.1 to 4 g of garlic per ml of the first mixture It may be added at a ratio of 2.1 to 3 g of garlic per ml of the first mixture or 2.1 to 2.9 g of garlic per ml of the first mixture.

When garlic is added less than the ratio of 1 g of garlic per 1 ml of the first mixture, the content of compounds exhibiting antioxidant activity, such as polyphenol compounds, may be reduced, and the garlic is 4 garlic per ml of the first mixture. If more garlic is added than the ratio of g, the characteristic flavor of garlic may be stronger, the viscosity may be increased, and a lot of garlic lumps may remain in the prepared sauce.

In one aspect, the heating of the third mixture is 180 to 260°C, 180 to 240°C, 180 to 230°C, 200 to 260°C, 200 to 240°C, 200 to 230°C, 210 to 260°C, 210 to 240 ℃ or at a temperature of 210 to 230 ℃ 3 to 17 minutes, 3 to 15 minutes, 3 to 12 minutes, 5 to 17 minutes, 5 to 15 minutes, 5 to 12 minutes, 8 to 17 minutes, 8 to 15 minutes or 8 It may be heated for 12 minutes.

When the heating temperature is less than 180°C or is heated for less than 3 minutes, the third mixed solution does not sleep, so the amount of the prepared sauce may be large and thin, and the heating temperature is more than 260°C or when heated for more than 17 minutes , The amount of sauce prepared is too drowsy, dark, yellowish in appearance, and may have a strong garlic scent.

In one aspect, when water and an aqueous ethanol solution are added in the step of obtaining the fourth mixture, the water and ethanol aqueous solution are 1:0.5 to 1:1.5, 1:0.5 to 1:1.2, 1:0.5 to 1:1.1, 1:0.7 to 1:1.5, 1:0.7 to 1:1.2, 1:0.7 to 1:1.1, 1:0.9 to 1:1.5, 1:0.9 to 1:1.2 or 1:0.9 to 1:1.1 It may be added.

In the step of obtaining the fourth mixed solution, when the third mixed solution is further heated and then no water and an aqueous ethanol solution are added, the viscosity may increase and the utilization as a source may decrease. In addition, in the step of obtaining the fourth mixed solution, if the volume ratio of the water and ethanol aqueous solution added after further heating the third mixed solution is less than 1:0.5, the sauce may become too thin, and if it exceeds 1:1.5, the characteristic of garlic The scent may be strong, the antioxidant activity may be lowered, and the content of S-allylcysteine may decrease.

In addition, the volume of the aqueous ethanol solution added in the step of obtaining the fourth mixed solution may be the same as the volume of the aqueous ethanol solution in the step of obtaining the first mixed solution. When the volume of the aqueous ethanol solution added in the step of obtaining the fourth mixed solution is smaller or larger than the volume of the aqueous ethanol solution in the step of obtaining the first mixed solution, the garlic-specific scent may be stronger, and a polyphenol compound or S-allylcysteine As the content of is small, the anticancer effect and antioxidant activity may be lowered.

In one aspect, the fourth mixed solution may be first heated and second heated.

The primary heating of 100 to 180 ℃, 100 to 160 ℃, 100 to 150 ℃, 120 to 180 ℃, 120 to 160 ℃, 120 to 150 ℃, 130 to 180 ℃, 130 to 160 ℃ or 130 to 150 ℃ Heated at a temperature for 10 to 50 minutes, 10 to 40 minutes, 10 to 35 minutes, 20 to 50 minutes, 20 to 40 minutes, 20 to 35 minutes, 25 to 50 minutes, 25 to 40 minutes or 25 to 35 minutes I can.

The secondary heating of 60 to 140 ℃, 60 to 120 ℃, 60 to 110 ℃, 80 to 140 ℃, 80 to 120 ℃, 80 to 110 ℃, 90 to 140 ℃, 90 to 120 ℃ or 90 to 110 ℃ At the same time with stirring for 30 to 180 minutes, 30 to 150 minutes, 30 to 120 minutes, 60 to 180 minutes, 60 to 150 minutes, 60 to 120 minutes, 75 to 180 minutes, 75 to 150 minutes or 75 to 120 minutes at temperature It may be secondary heating.

First heating or second heating of the fourth mixed solution is not performed, the first heating temperature is less than 100°C, the first heating time is less than 10 minutes, the second heating temperature is less than 60°C, or the second heating time is 30 minutes If it is less than, the source may be too dilute and the content of S-allylcysteine and polyphenol compounds may be low.

In addition, the first heating temperature of the 4th mixed solution is more than 180℃, the first heating time is more than 50 minutes, the second heating temperature is more than 140℃, the second heating time is more than 180 minutes, or the stirring is not performed during the second heating. If not, the prepared decoction garlic sauce may stick and burn, or the color may appear yellow, which may not look good.

In addition, in an embodiment, the fifth mixed solution may be cooled at room temperature. In this case, when cooling at a temperature higher than room temperature, it may be performed for a long time, and thus process efficiency may not be good, and when cooling at a temperature lower than room temperature, the prepared sauce may clump.

In addition, in one embodiment, the pulverization is 2500 to 17500 rpm, 2500 to 15000 rpm, 2500 to 12500 rpm, 5000 to 17500 rpm, 5000 to 15000 rpm, 5000 to 12500 rpm, 7500 to 17500 rpm, 7500 to 15000 rpm Or 5 to 25 minutes, 5 to 20 minutes, 5 to 17 minutes, 10 to 25 minutes, 10 to 20 minutes, 10 to 17 minutes, 13 to 25 minutes, 13 to 20 minutes or 13 to 17 minutes at 7500 to 12500 rpm It may be that the liver is performed.

If the crushing is not performed, the crushing speed is less than 2500 rpm, or the crushing time is less than 5 minutes, sufficient pulverization is not performed, and garlic lumps may be present in the prepared sauce, resulting in a decrease in texture and when chewed. The characteristic scent may be strong, and when the crushing speed is more than 17500 rpm or the crushing time is more than 25 minutes, it may not be good in terms of energy efficiency and process efficiency.

In one embodiment, the weight of the prepared decoction garlic sauce is 55 to 95%, 55 to 90%, 55 to 85%, 60 to 95%, 60 to 90%, 60 to 85%, 65 of the weight of the added garlic. To 95%, 65 to 90%, or 65 to 85%.

If the weight of the prepared decoction garlic sauce is less than 55% of the weight of the added garlic, the characteristic flavor of garlic may be strong, and if it exceeds 95%, the sauce may be thin.

Another aspect provides a decoction garlic sauce prepared by the above manufacturing method.

The decoction garlic sauce can be used in a variety of foods to which a sauce can be added, for example, Chonggak Kimchi, Nabak Kimchi, Kkakdugi, Sweet Potato Stem Kimchi, Leek Kimchi, Godeul Subo Kimchi, Bossam Kimchi, Green onion Kimchi, Chinese Cabbage Kimchi, Eggplant Kimchi , Red pepper kimchi, dongchimi, white kimchi, radish, etc. Various kinds of kimchi, red pepper paste (red pepper paste, yak red pepper paste, etc.), ssamjang, soybean paste (bean paste, strong soybean paste, etc.), soy sauce (e.g. soup soy sauce, flavored soy sauce, etc.), etc. , It can be added to various dried foods such as conjugation, seasoned bean sprouts, seasoned spinach, and the like, and specifically, it can be added into kimchi of cabbage.

In addition, by adding honey to the decoction garlic sauce, it may be used in various health functional foods, such as ingested as a cloth introduced in Donguibogam.

As described above, the decoction garlic sauce also has no resistance to foreigners, children, as well as adults as the sauce itself does not have a characteristic garlic scent, and contains a large amount of polyphenol compounds, so it has excellent antioxidant activity, and S-allylcysteine, etc. It has high anticancer effect due to its high content, and its taste is soft, so even if it is added to various foods, it may not interfere with the taste and aroma of the foods.

Another aspect provides kimchi prepared by adding the decoction garlic sauce.

The kimchi added with the decoction garlic sauce does not have the characteristic flavor or irritation of garlic, and there is no reluctance to children or foreigners who hate kimchi and garlic, so anyone can consume it.

In addition, as the kimchi ripens, not only the taste of kimchi is softened, but the sweetness of the kimchi is improved, so that not only children, foreigners, but also Koreans do not have a feeling of rejection, and preference may be high.

The kimchi may be, for example, Chonggak Kimchi, Nabak Kimchi, Sweet Potato Stem Kimchi, Leek Kimchi, Godeul Subegi Kimchi, Bossam Kimchi, Chinese Cabbage Kimchi, Green onion Kimchi, Kkakdugi, Eggplant Kimchi, Red Pepper Kimchi, Dongchimi, Baek Kimchi, Radish Salt, etc. It could be cabbage kimchi.

The decoction garlic sauce prepared according to an embodiment does not have a characteristic garlic scent, so foreigners, children as well as adults do not have a feeling of rejection.It contains a large amount of polyphenol compounds, so it has excellent antioxidant activity, and the content of S-allylcysteine is high. As a source with excellent anticancer effect, it can be used as a source in various foods.

1 is a diagram showing a decoction garlic sauce prepared according to an embodiment.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example

Prepare 2 kg of garlic, peel the garlic, and remove the spigot and the damaged part. Thereafter, after washing the garlic three or more times, it was put in a sieve or colander and dried to remove moisture.

A first mixture was prepared by mixing 650 ml of water (mineral water) and 50 ml of a 30% by volume aqueous ethanol solution (soju immersed as the first time), and salt (bamboo salt, sea salt) was added to the first mixture to obtain a salinity of 0.3% by volume. A second mixed solution was prepared.

When the temperature of the second mixed solution reached about 100° C. by heating the second mixed solution, the dried garlic was added to prepare a third mixed solution.

Thereafter, the third mixed solution was heated at a temperature of about 220° C. for 8 to 10 minutes, and then 50 ml of water and 50 ml of a 30 vol% ethanol aqueous solution were added to prepare a fourth mixed solution.

Thereafter, the fourth mixed solution was further heated for 25 to 30 minutes by lowering the heating temperature to about 140°C. Thereafter, the heating temperature was lowered to about 100° C., and the fourth mixed solution was heated while stirring for about 90 to 180 minutes to prepare a fifth mixed solution.

Thereafter, the fifth mixed solution was cooled at room temperature and pulverized at 10000 rpm for about 10 to 20 minutes with a hand blender to prepare a decoction garlic sauce.

Comparative example

1. Comparative Example 1

It was prepared in the same manner as in the above example, but water was used instead of an aqueous ethanol solution.

2. Comparative Example 2

It was prepared in the same manner as in the above example, but was prepared without adding salt.

3. Comparative Example 3

It was prepared in the same manner as in the above example, but the second mixture was not heated when garlic was added.

4. Comparative Example 4

It was prepared in the same manner as in the above example, but after the third mixture was further heated, water and an aqueous ethanol solution were not added.

5. Comparative Example 5

After the preparation was carried out in the same manner as in the above example to obtain a fourth mixture, no further heating was performed.

6. Comparative Example 6

It was prepared in the same manner as in the above example, but the fifth mixed solution was not pulverized.

7. Comparative Example 7

It was prepared in the same manner as in the above example, but the aqueous ethanol solution was used as an aqueous ethanol solution having a concentration of 50% by volume.

8. Comparative Example 8

It was carried out in the same manner as in the above example, but when the water and the aqueous ethanol solution were mixed, the volume of water mixed was 1000 ml.

9. Comparative Example 9

It was carried out in the same manner as in the above example, but the salt was not bamboo salt, but general sea salt.

10. Comparative Example 10

It was carried out in the same manner as in the above example, but the salinity of the second mixture was 0.7% by volume.

11. Comparative Example 11

It was carried out in the same manner as in the above example, but the salinity of the second mixture was 0.01% by volume.

12. Comparative Example 12

In the same manner as in the above example, the garlic was added when the temperature of the second mixture was 50°C.

13. Comparative Example 13

It was carried out in the same manner as in the above example, but the garlic was added without peeling the skin.

14. Comparative Example 14

It was carried out in the same manner as in the above example, but the garlic was 3.5 kg instead of 2 kg.

15. Comparative Example 15

In the same manner as in the above example, heating of the third liquid mixture was performed at a temperature of 100° C. for 8 to 10 minutes.

16. Comparative Example 16

It was carried out in the same manner as in the above example, but when the fourth mixed solution was obtained, the volume of water added to the third mixed solution was 100 ml.

17. Comparative Example 17

It was carried out in the same manner as in the above example, but when the fourth mixed solution was obtained, the volume of the aqueous ethanol solution to be added was 100 ml.

18. Comparative Example 18

It was carried out in the same manner as in the above example, but the heating of the fourth mixture was heated without stirring at 50°C.

19. Comparative Example 19

In the same manner as in the above example, when the fourth mixed solution was heated to about 100° C., the fourth mixed solution was heated while stirring for 240 minutes to prepare a fifth mixed solution.

20. Comparative Example 20

It was carried out in the same manner as in the above example, but the pulverization was performed at 5000 rpm for 5 minutes.

Experimental example

1. Preparation of decoction garlic sauce

The decoction garlic sauce prepared according to the example was well prepared and could be used as a sauce, but in the case of comparative examples, problems as shown in Table 1 were shown.

Manufactured sauce or problems in the manufacturing process Example There was no Comparative Example 1 Too thin to be used as a sauce Comparative Example 2 Strong garlic scent Comparative Example 3 Garlic sticks and burns during the manufacturing process Comparative Example 4 Too viscous Comparative Example 5 Too thin Comparative Example 6 Garlic lumps are present in the prepared sauce, reducing the texture and giving off a strong garlic scent when chewed. Comparative Example 7 Was manufactured in a form similar to the example Comparative Example 8 Too thin it was difficult to use as a sauce Comparative Example 9 More garlic flavor than the example Comparative Example 10 It tasted too salty Comparative Example 11 It has a garlic scent, and the salt is low, so the taste is not strong. Comparative Example 12 Garlic sticks and burns during the manufacturing process Comparative Example 13 The color of the prepared sauce was purple, and the texture was not good due to the remaining skin residue. Comparative Example 14 There was too much garlic in it, so the garlic scent was strong, and it was viscous, and there were a lot of garlic clumps left. Comparative Example 15 The third mixture is not sleepy, so the amount of the prepared sauce is large and thin. Comparative Example 16 Too thin Comparative Example 17 Was manufactured in a form similar to the example Comparative Example 18 Garlic sauce was sticky and burnt out Comparative Example 19 The color of the prepared garlic sauce was too yellow and the appearance was not good. Comparative Example 20 Garlic lumps are present in the prepared sauce, reducing the texture and giving off a strong garlic scent when chewed.

Thereafter, in the experimental examples, only Examples, Comparative Examples 7 and 17 were compared except for Comparative Examples 1 to 6, 8 to 16, and 18 to 20, which are not suitable to be prepared as decoction garlic sauce.

2. Evaluation of Antioxidant Activity of Manufactured Decoction Garlic Sauce

To confirm the sulfation ability, after diluting the decoction garlic sauce of Examples, Comparative Examples 7 and 17 in 50% dimethyl sulfoxide (DMSO), 80 µl was taken from each of the diluted sources, and then 10 mM in the sauce. 280 µl of DPPH (1,1-diphenyl-2-picrylhydrazyl) solution was added and vortexed for 15 seconds, 1 mL of distilled water was added, and then left at 40° C. for 35 minutes, and the absorbance was measured at 517 nm.

As a result of measuring the antioxidant activity at 40° C., 62.18% in Example, 53.15% in Comparative Example 7, and 58.29% in Comparative Example 17 were measured. Accordingly, it was found that the decoction garlic sauce according to the example had a higher sulfation activity than the decoction garlic sauce according to Comparative Examples 7 and 17.

3. Comparison of the content of S-allylcysteine in the prepared decoction garlic sauce

To confirm the anticancer effect, the content of S-allylcysteine (SAC) in the decoction garlic sauce prepared according to Examples, Comparative Examples 7 and 17 was measured.

As a result, the SAC content of the decoction garlic sauce of Example was measured to be 35.78 ± 0.30 mg / L, the SAC content of Comparative Examples 7 and 17 was measured to be 29.42 ± 0.21 mg / L, 27.85 ± 0.15 mg / L. Therefore, it was confirmed that the decoction garlic sauce according to the embodiment may increase the content of S-arylcysteine (SAC) through the corresponding process, and thus the anticancer effect may be more excellent.

4. Sensory evaluation of the prepared decoction garlic sauce

The sensory evaluation method of the decoction garlic sauce according to Examples and Comparative Examples 7 and 17 was as follows. Samples were prepared in an invisible place, and a three-digit random number was weighed under the code number (Example: 237, Comparative Example 7: 592, Comparative Example 17: designated as 394) under the same conditions (1. Garlic marinated in an opaque container with a lid). Contains the sauce and wrote down the code number on the container 2. Requested to rinse the mouth through water between the product and the product 3. Chatting with others is prohibited 4. The number of products is three, and the taste of the product is made. The number of 6 cases appeared according to the order, and a total of 60 evaluators were surveyed, 10 each.) was presented to consumers. The sensory evaluation table to be provided to consumers is shown in Table 2 below.

※First, evaluate the appearance and then proceed with the taste evaluation of the proposed decoction garlic sauce.
237 This is a sensory test. <Overall taste evaluation> Very much dislike I hate it a lot disgust A little dislike Neither good nor bad Slightly good good Very good Very good How good is the overall taste? One 2 3 4 5 6 7 8 9 Please write the reason for the evaluation of the overall preference (eg, I like this because I do not like that, I dislike it because of this, etc.) <Sensory evaluation> Very much dislike I hate it a lot disgust A little dislike Neither good nor bad Slightly good good Very good Very good How good is the sauce? One 2 3 4 5 6 7 8 9 How good is the color of the sauce? One 2 3 4 5 6 7 8 9 How good is the sauce? One 2 3 4 5 6 7 8 9 How good is the sauce? (Hand touch) One 2 3 4 5 6 7 8 9 <Detailed taste evaluation> Very much dislike I hate it a lot disgust A little dislike Neither good nor bad Slightly good good Very good Very good How little does garlic taste? One 2 3 4 5 6 7 8 9 How good is the spicy taste? One 2 3 4 5 6 7 8 9 How good is the sweetness? One 2 3 4 5 6 7 8 9 <Purchase intention> I will never buy it Will not buy You can also buy
May not Want to buy Must buy How much are you willing to buy? One 2 3 4 5 If you have other opinions, please write them down. (Yes) I hope ~ is improved. ~ It smells strange, etc.)

The sensory evaluation results, the average of each evaluation item are shown in Table 3 below.

Evaluation item incense color shape touch Garlic taste heat sweetness Example (237) 5.463 5.463 5.171 6.000 5.732 5.780 5.293 Comparative Example 7 (592) 5.512 4.098 4.976 5.683 5.488 5.951 5.878 Comparative Example 17 (394) 5.293 5.122 5.049 5.634 4.463 5.683 4.585

The average of the overall taste evaluation is shown in Table 4 below.

sample Example (237) Comparative Example 7 (592) Comparative Example 17 (394) Overall taste rating average 6.920 5.829 4.829

The average purchase intention is shown in Table 5 below.

sample Example (237) Comparative Example 7 (592) Comparative Example 17 (394) Overall
Average purchase intention 6.195 5.829 4.829

The positive and subjective reviews of each product are shown in Table 6 below.

sample Overall taste evaluation (positive) Example (237) It does not have the characteristic scent of garlic (12.5%), and has a moderate sweet taste (7.5%). Comparative Example 7 (592) It tastes moderately spicy (7.5%). Comparative Example 17 (394) The color is good (5%).

The negative and subjective reviews of each product are shown in Table 7 below.

sample Overall taste evaluation (negative) Example (237) The touch is genuine (22.5%). Comparative Example 7 (592) Too hot (12.5%), the color is strange (7.5%). Comparative Example 17 (394) It has a unique scent of garlic (32.5%)

5. Preparation and sensory evaluation of kimchi using prepared decoction garlic sauce

(1) Preparation of kimchi using the prepared decoction garlic sauce

1) What to prepare

First, 4 cabbages, 4 liters of water, 800 to 850 g of coarse salt, half a medium-sized radish, 20 roots of chives, half a leek, 20 dried red peppers, 4 cups of red pepper powder, half a cup of salted shrimp, fish sauce Clear pickled anchovy) half cup, apple juice 360 g, chopped ginger 1/4 teaspoon, decoction garlic sauce 2/3 cup, pork green onion 1/3 cup, bamboo salt 1 tablespoon.

2) The process of pickling cabbage

Cabbage (4 veggies) was cut in half after removing the damaged and green stubborn outer leaves, cutting about 10 cm from the base. After that, in order to pickle the cabbage well, another 10 cm cut was placed on the bottom of the split cabbage.

After this, 400 g of coarse salt was well dissolved in 4 L of water in a wide bowl, and the cabbages that had been split and cut again were soaked in salt water, and a handful (about 40 g) of salt was evenly sprinkled between the cabbage leaves. At this time, it was spread evenly between the base of the cabbage and the stem.

After that, the salted cabbages were cut in a wide bowl and stacked with the cross section facing up. Covered with a basin so that it can be pickled quickly.

After that, in order to pickle the cabbage evenly, the top and bottom of the cabbage were changed and stacked after 2 hours and 30 minutes to 3 hours. After that, when the cabbage stem died of breath again 2 to 3 hours later, it was judged that it had been pickled, and after it was removed, it was washed 3 to 4 times (5 to 6 hours in summer, 10 to 12 hours in winter).

After that, the water was drained by putting it upside down on a tray and leaving it for 2 to 3 hours to drain the water.

3) Manufacture of cabbage genus (small)

First, dried red peppers (20 pieces) were trimmed, washed, cut into 2-3 pieces, and soaked in water for about 1 hour.

In addition, the radish (half pieces) was cut into a suitable thickness, and the chives (20 roots) and leeks (half cuts) were well trimmed, washed, and cut into half the length of the radish.

The soaked red pepper, 1/3 cup of trimmed pork green onions, 1/4 spoon of chopped raw vegetables, half a cup of salted shrimp, and 80 g of apple juice were added, and the mixture was ground.

Seasoned radish (soaked red pepper, pork green onion, ginger, salted shrimp), red pepper powder 4 cups, half a cup of fish sauce, 240 g of apple juice, 2/3 cups of decoctioned garlic sauce, mix well, and season with the pickled cabbage. . At this time, if it was boring, it was seasoned with bamboo salt. The prepared chives and leeks are mixed with the seasoning inside the tossed.

4) Manufacture of Kimchi

The dried cabbage was mixed with the prepared insides one leaf at a time. At this time, the stem side was particularly well-kneaded. It is good to put enough seasoning on the stems and leaves, but I made sure not to put too much inside, and after mixing them all, I wrapped them with the outermost leaves.

If it is full, the kimchi broth may overflow during the maturation stage, so put it neatly in the kimchi container with the inside facing up, but only about 2/3 of it was put in. The outer leaves and debris collected when washing the cabbage were mixed with the remaining seasoning (stained in a bowl) and covered over kimchi to block air.

After that, the aging was left at room temperature for 6 to 10 hours, and when one or two bubbles were generated, sensory evaluation was conducted after placing it in the refrigerator (in the case of aging, 6 to 10 hours in summer and two days at room temperature in winter. It is desirable to do)

(2) Sensory evaluation of kimchi using prepared decoction garlic sauce

In the same manner as in Experimental Example 4, sensory evaluation of kimchi using decoction garlic sauce was performed. Example 296, Comparative Example 7 was designated as 967, Comparative Example 17 was designated as 655, and the sensory evaluation table to be provided to consumers is shown in Table 8 below.

※ Please evaluate the appearance first, and then proceed with the taste evaluation of the presented kimchi.
296 This is a sensory test. <Overall taste evaluation> Very much dislike I hate it a lot disgust A little dislike Neither good nor bad Slightly good good Very good Very good How good is the overall taste? One 2 3 4 5 6 7 8 9 Please write the reason for the evaluation of the overall preference (eg, I like this because I do not like that, I dislike it because of this, etc.) <Sensory evaluation> Very much dislike I hate it a lot disgust A little dislike Neither good nor bad Slightly good good Very good Very good How good is the kimchi scent? One 2 3 4 5 6 7 8 9 How good is the color of kimchi? One 2 3 4 5 6 7 8 9 How good is the kimchi shape? One 2 3 4 5 6 7 8 9 How good is the kimchi feel? (Hand touch) One 2 3 4 5 6 7 8 9 <Detailed taste evaluation> Very much dislike I hate it a lot disgust A little dislike Neither good nor bad Slightly good good Very good Very good How little does the garlic scent? One 2 3 4 5 6 7 8 9 How good is the spicy taste? One 2 3 4 5 6 7 8 9 How good is the sweetness? One 2 3 4 5 6 7 8 9 <Purchase intention> I will never buy it Will not buy You can also buy
May not Want to buy Must buy How much are you willing to buy? One 2 3 4 5 If you have other opinions, please write them down. (Yes) I hope ~ is improved. ~ It smells strange, etc.)

The sensory evaluation results, the average of each evaluation item are shown in Table 9 below.

Evaluation item incense color shape touch Garlic taste heat sweetness Example (296) 6.812 6.574 5.921 6.325 7.168 6.123 6.214 Comparative Example 7 (967) 5.892 6.125 5.828 6.214 6.724 6.233 5.921 Comparative Example 17 (655) 5.523 5.972 6.073 6.342 6.342 5.782 5.701

The average of the overall taste evaluation is shown in Table 10 below.

sample Example (296) Comparative Example 7 (967) Comparative Example 17 (655) Overall taste rating average 6.45 6.13 5.96

The average purchase intention is shown in Table 11 below.

sample Example (237) Comparative Example 7 (592) Comparative Example 17 (394) Overall
Average purchase intention 6.632 6.201 6.003

The positive and subjective reviews of each product are shown in Table 12 below.

sample Overall taste evaluation (positive) Example (296) There is no garlic-specific scent (22.2%), not irritating (3.1%). Comparative Example 7 (967) It tastes moderately spicy (13.5%). Comparative Example 17 (655) It feels good (5%).

The negative and subjective reviews of each product are shown in Table 13 below.

sample Overall taste evaluation (negative) Example (296) It tastes similar to general kimchi (31.5%). Comparative Example 7 (967) It is too spicy (8.6%), and has a characteristic garlic scent (4.5%). Comparative Example 17 (655) It has a unique scent of garlic (12.5%)

Claims (18)

Mixing water and an aqueous ethanol solution to obtain a first mixture;
Adding salt to the first mixed solution to obtain a second mixed solution;
Heating the second mixed solution and then adding garlic to obtain a third mixed solution;
Further heating the third mixed solution and then further adding water and an aqueous ethanol solution to obtain a fourth mixed solution;
Heating the fourth mixed solution to obtain a fifth mixed solution; And
Cooling the fifth mixed solution and then pulverizing; Method for producing a decoction garlic sauce comprising.
The method of claim 1, wherein the concentration of the ethanol aqueous solution is 20 to 40% by volume.
The method of claim 1, wherein in the step of obtaining the first mixture, a mixing ratio of water and an aqueous ethanol solution is a volume ratio of 10:1 to 15:1.
The method of claim 1, wherein the salt is bamboo salt.
The method of claim 1, wherein the second mixture has a salinity of 0.1 to 0.5% by volume.
The method of claim 1, wherein the garlic is added when the temperature of the second mixture is 80 to 120°C.
The method of claim 1, wherein the garlic is peeled garlic, washed and dried.
The method of claim 1, wherein the garlic is added in a ratio of 2 to 3 g of garlic per ml of the first mixture.
The method of claim 1, wherein the third mixture is heated for 5 to 15 minutes at a temperature of 200 to 240°C.
The method of claim 1, wherein when water and an aqueous ethanol solution are added in the step of obtaining the fourth mixed solution, the water and the aqueous ethanol solution are added in a volume ratio of 1:0.8 to 1:1.2.
The method of claim 1, wherein the volume of the aqueous ethanol solution added in the step of obtaining the fourth mixed solution is the same as the volume of the aqueous ethanol solution in the step of obtaining the first mixed solution.
The method according to claim 1, wherein the heating of the fourth mixed solution is performed by primary heating at a temperature of 120 to 160°C for 20 to 40 minutes, followed by stirring and secondary heating at a temperature of 80 to 120°C for 60 to 150 minutes Phosphorus, a method of making a decoction garlic sauce.
The method of claim 1, wherein the fifth mixture is cooled at room temperature.
The method of claim 1, wherein the crushing is performed at 5000 to 15000 rpm for 10 to 20 minutes.
The method of claim 1, wherein the weight of the prepared decoction garlic sauce is 60 to 90% of the weight of the added garlic.
Decoction garlic sauce prepared by the method of claim 1 to 15.
Kimchi prepared by adding the decoction of claim 16 garlic sauce.
The method of claim 18, wherein the kimchi is cabbage kimchi, kimchi.

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