KR20220043462A - Black garlic extract and its preparation method - Google Patents
Black garlic extract and its preparation method Download PDFInfo
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- KR20220043462A KR20220043462A KR1020200126882A KR20200126882A KR20220043462A KR 20220043462 A KR20220043462 A KR 20220043462A KR 1020200126882 A KR1020200126882 A KR 1020200126882A KR 20200126882 A KR20200126882 A KR 20200126882A KR 20220043462 A KR20220043462 A KR 20220043462A
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- black garlic
- garlic
- extract
- low
- drying
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Abstract
Description
본 발명은 흑마늘 가공 기술 및 흑마늘 추출물 제품에 관한 것으로서, 보다 상세하게는 마늘에 오미자 원액 처리, 저온숙성 및 건조하는 과정을 반복하여 흑마늘 숙성 원물을 제조한 다음, 추출한 흑마늘 추출물, 상기 추출물을 농축한 흑마늘 농축액, 상기 흑마늘 농축액에 과일 농축액 및 벌꿀을 혼합하여 제조한 흑마늘 스틱, 및 이들의 제조방법에 관한 것이다.The present invention relates to a black garlic processing technology and a black garlic extract product, and more particularly, to prepare a black garlic aged raw material by repeating the process of treating garlic with omija stock solution, low temperature aging and drying, and then extracting the black garlic extract and concentrating the extract. It relates to a black garlic concentrate, a black garlic stick prepared by mixing the black garlic concentrate with a fruit concentrate and honey, and a manufacturing method thereof.
흑마늘은 생마늘을 40 ~ 100℃에서 온도를 변화시키면서 10 ~ 40일간 숙성시켜 만드는 마늘 가공품으로 숙성되는 동안 마늘 자체에 함유되어 있던 당과 아미노산이 반응하여 갈변물질을 생성함으로써 마늘의 내부까지 흑색으로 변화되어 생마늘의 흰 빛과 대조되는 개념으로 흑마늘로 불리게 되었다. 흑마늘로 변화되는 과정에서 생마늘 특유의 매운 맛과 향이 감소되고, 딱딱한 조직이 연화되어 젤리와 같은 식감을 가지며, 열처리 과정 중에 유기산이나 당이 유리되어 새콤달콤한 맛을 가지게 된다.Black garlic is a processed garlic product made by aging raw garlic for 10 to 40 days while changing the temperature at 40 to 100°C. During maturation, the sugar and amino acids contained in garlic react to produce browning substances, which changes the inside of garlic to black. As a result, it was called black garlic because it contrasted with the white light of raw garlic. In the process of changing to black garlic, the characteristic pungent taste and aroma of raw garlic is reduced, the hard tissue is softened and the texture is like jelly, and organic acids or sugars are released during the heat treatment process, resulting in a sweet and sour taste.
흑마늘의 경우 외피를 제거하지 않은 톨마늘 형태로 판매, 유통되거나 깐마늘 형태로 200 ~ 500 g 단위로 판매되고 있어 보다 용이하게 섭취하기 위한 방법으로 물과 함께 추출하여 음료로 이용되고 있다. 이 경우 8 ~ 15 brix 정도의 농도를 가지며, 80 ~ 100 mL 단위로 포장되고 있다. 홍삼의 경우는 수분이 15% 미만으로 건조되므로 직접 섭취에는 어려움이 있어 분말로 가공하거나 역시 물과 함께 추출하여 음료로 유통되고 있다.In the case of black garlic, it is sold and distributed in the form of tall garlic without removing the outer skin, or sold in units of 200 ~ 500 g in the form of peeled garlic. In this case, it has a concentration of about 8 to 15 brix, and is packaged in units of 80 to 100 mL. In the case of red ginseng, the moisture content is less than 15%, so it is difficult to consume directly, so it is processed into a powder or extracted with water and distributed as a beverage.
흑마늘 추출액을 이용한 가공 제품이 있으나 생산이 저조한 이유는 흑마늘 특유의 이취로 인하여 대중의 선호가 낮은데 큰 원인이 있다고 할 수 있다.There are processed products using black garlic extract, but the reason for the low production is the low public preference due to the unique odor of black garlic.
이러한 문제점을 해결하기 위해서는 흑마늘의 이취를 제거하고 풍미를 개선하는 가공 기술 개발이 필요하다.In order to solve these problems, it is necessary to develop a processing technology that removes the odor of black garlic and improves the flavor.
또한, 흑마늘 추출액을 고농도로 농축한 제품이 개발되어 있으나 꿀과 유사한 점성을 가지므로 섭취시마다 떠서 먹기가 용이하지 않은 단점이 있다. 이러한 기존의 포장 방법들은 휴대하기에 부피가 크거나 덜어서 휴대하기가 용이하지 않아 꾸준히 섭취하여야 효과를 얻을 수 있는 건강 증진 또는 예방용 식품의 특성을 고려할 때 지속적인 섭취에 대한 한계를 가지고 있다.In addition, a product with a high concentration of black garlic extract has been developed, but it has a viscosity similar to honey, so it is not easy to eat by scooping it up every time it is ingested. These existing packaging methods are not easy to carry because they are bulky or small to carry, so when considering the characteristics of health-promoting or preventive foods that can be obtained by continuous intake, there is a limit to continuous intake.
이러한 문제점을 해결하기 위해서는 흑마늘 추출액의 섭취가 용이한 점성 및 포장 방법 개발이 필요하다.In order to solve this problem, it is necessary to develop a viscosity and packaging method for easy intake of black garlic extract.
흑마늘 관련 특허로는 예를 들면, 대한민국 등록특허 제10-1065160호에서는 "고압 반응 및 효소 처리를 이용한 흑마늘 진액의 제조방법 및 그 제조방법에 의하여 제조된 흑마늘 진액"을, 대한민국 등록특허 제10-1491683호에서는 "흑마늘 진액의 제조방법 및 그 방법으로 제조된 흑마늘 진액"을, 그리고 대한민국 공개특허 제10-2018-0105361호에서는 "흑마늘 농축액과 홍삼분말을 포함하는 고점도 음료의 제조방법"을 보고한 바 있다.As for black garlic-related patents, for example, Korean Patent Registration No. 10-1065160 describes "a method for producing black garlic extract using high-pressure reaction and enzyme treatment and black garlic extract prepared by the method", and Korean Patent Registration No. 10- In No. 1491683, "Method for producing black garlic extract and black garlic extract prepared by the method", and Korean Patent Publication No. 10-2018-0105361 "Method for producing high-viscosity beverage containing black garlic concentrate and red ginseng powder" there is a bar
그러나 지금까지 흑마늘을 찌고 건조하는 과정을 여러 차례 반복한 후 오미자 첨가를 이용하여 흑마늘의 이취를 제거하고 풍미를 증진시키면서 맛과 영양을 증대시키는 기술에 대해서는 보고된 바 없다.However, until now, there has been no report on a technique for increasing the taste and nutrition while removing the off-flavor of black garlic and enhancing the flavor by using the addition of Schisandra after repeating the process of steaming and drying black garlic several times.
이에, 본 발명자들은 흑마늘의 응용성 및 상품성 개선을 위한 새로운 가공 기술에 대해 연구개발한 결과, 마늘을 찌고 건조하는 과정을 여러 차례 반복하고, 오미자 원액을 첨가를 이용하여 이취를 제거하고 풍미를 증진시키고, 맛과 영양을 증대시키며, 게다가 과일 농축액 및 벌꿀을 혼합하여 당도 및 점도를 개선시킴으로써, 본 발명을 완성하였다.Accordingly, the present inventors have researched and developed a new processing technology for improving the applicability and marketability of black garlic. As a result, the process of steaming and drying garlic is repeated several times, and the addition of Schisandra undiluted solution is used to remove off-flavor and enhance flavor. The present invention was completed by increasing the taste and nutrition, and further improving the sugar content and viscosity by mixing fruit concentrate and honey.
본 발명의 목적은 마늘을 찌고 건조하는 과정을 여러차례 반복하고, 오미자의 원액, 추출물 또는 스프레드를 첨가하여 이취를 제거하고 산도를 조절하며 맛과 영양이 증대된 흑마늘 숙성 원물을 제조하는 방법, 및 상기 제조방법으로 제조된 흑마늘 숙성 원물을 제공하는 것이다.An object of the present invention is to repeat the process of steaming and drying garlic several times, adding a stock solution, extract, or spread of Schisandra to remove off-flavor, control acidity, and a method for producing aged raw black garlic with enhanced taste and nutrition, and It is to provide a raw material aged black garlic prepared by the manufacturing method.
본 발명의 다른 목적은 상기 본 발명에 따른 흑마늘 숙성 원물을 추출한 흑마늘 추출물을 제조하는 방법, 및 상기 제조방법으로 제조된 흑마늘 숙성 원물의 추출물을 제공하는 것이다.Another object of the present invention is to provide a method for preparing a black garlic extract obtained by extracting the aged raw black garlic according to the present invention, and to provide an extract of the aged raw black garlic prepared by the above preparation method.
본 발명의 다른 목적은 상기 본 발명에 따른 흑마늘 숙성 원물의 추출물을 농축한 후 과일 농축액 및 벌꿀을 혼합하여 흑마늘 스틱을 제조하는 방법, 및 상기 제조방법으로 제조된 흑마늘 농축액을 포함하는 스틱을 제공하는 것이다.Another object of the present invention is to provide a method for preparing a black garlic stick by mixing the fruit concentrate and honey after concentrating the extract of the raw black garlic aged raw material according to the present invention, and to provide a stick comprising the black garlic concentrate prepared by the production method will be.
본 발명의 또다른 목적은 상기 본 발명에 따른 흑마늘 농축액, 과일 농축액 및 벌꿀을 포함하는 흑마늘 음료, 흑마늘 건강차 또는 흑마늘청을 제공하는 것이다. Another object of the present invention is to provide a black garlic drink, black garlic health tea or black garlic soup comprising black garlic concentrate, fruit concentrate and honey according to the present invention.
상기 목적을 달성하기 위하여, 본 발명은 In order to achieve the above object, the present invention
1) 마늘을 세척한 후 건조하는 단계; 1) washing and drying the garlic;
2) 상기 단계 1)의 마늘에 오미자의 원액, 추출물 또는 스프레드를 고르게 전처리하는 단계; 및2) evenly pre-treating the stock solution, extract or spread of Schisandra in the garlic of step 1); and
3) 상기 단계 2)의 전처리된 마늘을 저온숙성하고 건조하는 단계를 4 ~ 5회 반복하는 단계;를 포함하는, 흑마늘 숙성 원물의 제조방법을 제공한다.3) repeating the step of aging and drying the pre-treated garlic of step 2) at low temperature 4 to 5 times;
또한, 본 발명은 Also, the present invention
상기 본 발명에 따른 제조방법으로 제조된, 마늘에 오미자가 처리된 흑마늘 숙성 원물을 제공한다.It provides a raw material of aged black garlic prepared by the manufacturing method according to the present invention, in which garlic is treated with omija.
또한, 본 발명은 Also, the present invention
상기 본 발명에 따른 제조방법으로 제조된 흑마늘 숙성 원물을 추출하는 공정을 포함하는 흑마늘 추출물의 제조방법을 제공한다.It provides a method for producing a black garlic extract comprising the step of extracting the raw material aged black garlic prepared by the production method according to the present invention.
또한, 본 발명은 Also, the present invention
상기 본 발명에 따른 흑마늘 숙성 원물을 추출한 흑마늘 추출물을 제공한다.It provides a black garlic extract obtained by extracting the aged raw material of black garlic according to the present invention.
또한, 본 발명은 Also, the present invention
1) 상기 본 발명에 따른 흑마늘 추출물을 농축하여 농축물을 제조하는 단계;1) preparing a concentrate by concentrating the black garlic extract according to the present invention;
2) 상기 단계 1)의 흑마늘 추출 농축액에 과일 농축액 및 벌꿀을 혼합하여 혼합물을 제조하는 단계; 및2) preparing a mixture by mixing fruit concentrate and honey with the black garlic extract concentrate of step 1); and
3) 상기 단계 2)의 혼합물을 포장재에 충진하여 포장하는 단계;를 포함하는, 흑마늘 스틱의 제조방법을 제공한다.3) packing the mixture of step 2) into a packaging material; provides a method for producing black garlic sticks, including a.
또한, 본 발명은 Also, the present invention
상기 본 발명에 따른 제조방법으로 제조된, 흑마늘 추출 농축액, 과일 농축액 및 벌꿀을 포함하는 흑마늘 스틱을 제공한다.It provides a black garlic stick prepared by the manufacturing method according to the present invention, comprising black garlic extract concentrate, fruit concentrate, and honey.
또한, 본 발명은Also, the present invention
상기 본 발명에 따른 제조방법으로 제조된, 흑마늘 추출 농축액을 포함하는 흑마늘 음료를 제공한다.It provides a black garlic beverage comprising a black garlic extract concentrate, prepared by the manufacturing method according to the present invention.
아울러, 본 발명은In addition, the present invention
상기 본 발명에 따른 제조방법으로 제조된, 흑마늘 추출 농축액을 포함하는 흑마늘청을 제공한다. It provides a black garlic cheong prepared by the manufacturing method according to the present invention, comprising a black garlic extract concentrate.
본 발명은 흑마늘의 마늘 특유의 이취를 제거하고, 풍미를 개선시켜 흑마늘을 거부감 없이 취식할 수 있도록 맛, 향 및 기호도를 증진시킬 수 있다.The present invention removes the peculiar odor of garlic in black garlic and improves the flavor so that the taste, aroma and preference can be improved so that the black garlic can be eaten without a feeling of rejection.
또한, 본 발명은 흑마늘의 유용 성분을 최대로 유지하면서 오미자 원액 또는 스프레드 등을 통해 영양을 증대시켜 항산화 기능 강화, 면역기능 강화, 피로회복, 혈액순환 촉진 등의 기능성을 최대로 발휘할 수 있다.In addition, the present invention can maximize the functionality of enhancing antioxidant function, strengthening immune function, recovering from fatigue, promoting blood circulation, etc. by increasing nutrition through Schisandra undiluted solution or spread while maintaining the useful components of black garlic to the maximum.
아울러, 본 발명은 과일 농축액 및 벌꿀을 더 첨가하여 흑마늘 추출물의 당도 및 점도를 개선시키고, 스틱 제형으로 제조하여 음용성 및 상품성을 개선할 수 있다.In addition, the present invention can improve the sugar content and viscosity of the black garlic extract by adding more fruit concentrate and honey, and improve drinkability and marketability by preparing it in a stick formulation.
도 1은 본 발명의 한가지 실시예에 따른 흑마늘 추출물의 제조공정을 보여주는 그림이다.1 is a diagram showing a manufacturing process of a black garlic extract according to an embodiment of the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
이때, 사용되는 기술 용어 및 과학 용어에 있어서 다른 정의가 없다면, 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 가진다.At this time, if there is no other definition in the technical terms and scientific terms used, those of ordinary skill in the art to which this invention belongs have the meanings commonly understood.
또한, 종래와 동일한 기술적 구성 및 작용에 대한 반복되는 설명은 생략하기로 한다.In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.
본 발명은 the present invention
1) 마늘을 세척한 후 건조하는 단계; 1) washing and drying the garlic;
2) 상기 단계 1)의 마늘에 오미자의 원액, 추출물 또는 스프레드를 고르게 전처리하는 단계; 및2) evenly pre-treating the stock solution, extract or spread of Schisandra in the garlic of step 1); and
3) 상기 단계 2)의 전처리된 마늘을 저온숙성하고 건조하는 단계를 4 ~ 5회 반복하는 단계;를 포함하는, 흑마늘 숙성 원물의 제조방법을 제공한다.3) repeating the step of aging and drying the pre-treated garlic of step 2) at low temperature 4 to 5 times;
상기 제조방법에 있어서, 상기 단계 1)에서 마늘은 껍질과 불순물을 제거하고 깨끗하게 세척한 후, 손질된 마늘을 자연 건조하여 수분을 제거하는 것이 바람직하다.In the above manufacturing method, in step 1), it is preferable to remove the moisture from the garlic by removing the skin and impurities from the garlic and washing it cleanly, and then naturally drying the trimmed garlic.
상기 제조방법에 있어서, 상기 단계 2)에서 전처리는 오미자의 추출액, 농축액 또는 스프레드를 마늘에 고르게 분사하거나 바르는 것이 바람직하다. In the above manufacturing method, it is preferable that the pretreatment in step 2) is to evenly spray or apply the extract, concentrate, or spread of omija on garlic.
상기 전처리는 1차 또는 2차 저온숙성 후 각각 1 ~ 2회 추가적으로 더 수행하는 것이 바람직하다.Preferably, the pretreatment is additionally performed 1 to 2 times after the first or second low-temperature aging, respectively.
상기 오미자 스프레드는 i) 오미자 과육을 급속동결한 후 동결건조하는 단계; ii) 동결건조한 오미자를 분쇄하여 오미자 분말을 얻는 단계; 및 iii) 오미자 분말 및 설탕을 혼합하고 가열된 물에 넣어 저어주는 단계;를 포함하는 제조방법으로 제조된 것일 수 있다. 이때, 상기 단계 i)의 급속동결은 -50℃ 내지 -100℃의 온도에서 수행되는 것이 바람직하고, -60℃ 내지 -80℃의 온도에서 수행되는 것이 더욱 바람직하다. 상기 단계 i)의 동결건조는 1일 내지 14일 동안 수행되는 것이 바람직하고, 3일 내지 10일 동안 수행되는 것이 더욱 바람직하다. 상기 단계 iii)의 가열된 물은 90 ~ 100℃의 온도로 가열된 물이 바람직하다. 상기 단계 iii)의 오미자 분말 및 설탕은 전체 혼합물 100 중량부 기준으로 오미자 분말 40 내지 70 중량부 및 설탕은 30 내지 60 중량부를 포함하는 것이 바람직하다. 상기 단계 iii)의 저어주는 단계에서 저어주는 시간은 30초 내지 180초인 것이 바람직하고, 45초 내지 90초인 것이 더욱 바람직하다.The Schisandra spread is prepared by: i) freeze-drying the Schisandra pulp after rapid freezing; ii) pulverizing the freeze-dried Schisandra powder to obtain Schisandra powder; and iii) mixing the omija powder and sugar and stirring it in heated water. At this time, the rapid freezing of step i) is preferably carried out at a temperature of -50 °C to -100 °C, more preferably at a temperature of -60 °C to -80 °C. The freeze-drying of step i) is preferably performed for 1 to 14 days, and more preferably 3 to 10 days. The heated water of step iii) is preferably water heated to a temperature of 90 ~ 100 ℃. It is preferable that the omija powder and sugar in step iii) include 40 to 70 parts by weight of omija powder and 30 to 60 parts by weight of sugar based on 100 parts by weight of the total mixture. The stirring time in the stirring step of step iii) is preferably 30 seconds to 180 seconds, and more preferably 45 seconds to 90 seconds.
상기 제조방법에 있어서, 상기 단계 3)의 저온숙성하고 건조하는 단계는 마늘을 발효 숙성하는 단계로서, 저온숙성하고 건조하는 과정을 4 ~ 5회 반복하는 것이 바람직하고 4회 반복하는 것이 더욱 바람직하다.In the manufacturing method, the low-temperature aging and drying of step 3) is a step of fermenting and aging garlic, and the low-temperature aging and drying process is preferably repeated 4 to 5 times, and more preferably 4 times. .
상기 저온숙성하는 단계는 마늘을 수분 증발 방지를 위해 숨구멍을 낸 식품용 대형 비닐 봉투에 마늘을 정량씩 소분하여 밀봉하여 일정 수분이 비닐 봉투내에 머물어 마늘이 마르지 않고 자체의 수분으로 습도를 유지하도록 하는 것이 바람직하다.In the low-temperature aging step, garlic is subdivided into a large plastic bag for food with pores in order to prevent moisture evaporation and sealed so that a certain amount of moisture stays in the plastic bag so that the garlic does not dry out and maintains humidity with its own moisture. It is preferable to do
상기 단계 3)에서 저온숙성하는 단계는 1차 저온숙성은 80 ~ 90℃에서 1 ~ 2일 동안 저온 숙성하고, 2차 저온숙성은 70 ~ 80℃에서 1 ~ 2일 동안 저온 숙성하며, 3차 저온 숙성은 40 ~ 60℃에서 10 ~ 20일 동안 저온 숙성하고, 4차 저온 숙성은 30 ~ 40℃에서 10 ~ 20일 동안 저온 숙성하며, 선택적으로, 5회 반복하는 경우 5차 저온 숙성은 30 ~ 40℃에서 10 ~ 20일 동안 저온 숙성하는 것이 바람직하다.In the low-temperature aging in step 3), the first low-temperature aging is low-temperature aging at 80 to 90° C. for 1-2 days, the second low-temperature aging is low-temperature aging at 70 to 80° C. for 1-2 days, and the third Low-temperature aging is low-temperature aging at 40 to 60°C for 10-20 days, 4th low-temperature aging is low-temperature aging at 30 to 40°C for 10-20 days, and optionally, if repeated 5 times, 5th low-temperature aging is 30 It is preferable to aged at a low temperature for 10 to 20 days at ~ 40 ℃.
상기 저온숙성하는 단계는 1차 저온숙성은 80 ~ 85℃에서 24 ~ 30시간 동안 저온 숙성하고, 2차 저온숙성은 70 ~ 80℃에서 24 ~ 30시간 동안 저온 숙성하며, 3차 저온 숙성은 40 ~ 50℃에서 14 ~ 15일 동안 저온 숙성하고, 4차 저온 숙성은 30 ~ 35℃에서 14 ~ 15일 동안 저온 숙성하는 것이 더욱 바람직하다.In the low-temperature aging step, the first low-temperature aging is low-temperature aging at 80 to 85° C. for 24 to 30 hours, the second low-temperature aging is low-temperature aging at 70 to 80° C. for 24 to 30 hours, and the third low-temperature aging is 40 It is more preferable to aged at a low temperature for 14 to 15 days at ~ 50 ℃, and the fourth low temperature aging for 14 to 15 days at 30 ~ 35 ℃.
상기 단계 3)에서 건조하는 단계는 1 ~ 3차 건조는 실온에서 1일 ~ 2일 건조하고, 4차 건조는 실온에서 3일 ~ 4일 건조하며, 선택적으로, 5차 건조는 실온에서 3일 ~ 4일 건조하는 것이 바람직하다.In step 3), the drying step is 1 to 3 drying at room temperature for 1 to 2 days, 4th drying is 3 to 4 days drying at room temperature, and optionally, 5th drying is 3 days at room temperature. It is preferable to dry for ~4 days.
상기 건조하는 단계는 1 ~ 3차 건조는 실온에서 24 ~ 30시간 동안 건조하고, 4차 건조는 실온에서 72 ~ 80시간 동안 건조하는 것이 바람직하다.In the drying step, it is preferable that the first to third drying is drying at room temperature for 24 to 30 hours, and the fourth drying is drying at room temperature for 72 to 80 hours.
또한, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된, 마늘에 오미자가 전처리되어 숙성 발효된 흑마늘 숙성 원물을 제공한다.In addition, the present invention provides a raw material of black garlic aged and fermented by pre-treating garlic with omija, prepared by the manufacturing method according to the present invention.
상기 흑마늘 숙성 원물은 흑마늘의 마늘 특유의 이취를 제거하고, 풍미를 개선시켜 흑마늘을 거부감 없이 취식할 수 있도록 맛, 향 및 기호도를 증진시키고, 흑마늘의 유용 성분을 최대로 유지하면서 오미자를 더해 영양이 증대된 것이다.The black garlic aged raw material removes the peculiar odor of black garlic, improves the flavor, enhances taste, aroma, and preference so that black garlic can be eaten without objection, and maintains the useful components of black garlic to the maximum while adding omija for nutrition. it has been augmented
또한, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된 흑마늘 숙성 원물을 추출하는 공정을 포함하는 흑마늘 추출물의 제조방법을 제공한다.In addition, the present invention provides a method for producing a black garlic extract comprising the step of extracting the aged raw material of black garlic produced by the production method according to the present invention.
상기 제조방법에 있어서, 상기 추출은 흑마늘 숙성 원물과 물 또는 정제수를 혼합한 후 50 ~ 100℃에서 1 ~ 5일 동안 가열하여 추출하는 것이 바람직하고, 60 ~ 90℃에서 2 ~ 3일 동안 가열하여 추출하는 것이 더욱 바람직하다. 상기 추출은 1 ~ 3회 반복하여 추출하여 얻는 것이 바람직하다.In the above production method, the extraction is preferably performed by mixing aged black garlic raw material with water or purified water and heating at 50 to 100° C. for 1 to 5 days, and heating at 60 to 90° C. for 2 to 3 days. It is more preferable to extract. The extraction is preferably obtained by repeating extraction 1 to 3 times.
상기 흑마늘 추출물은 추출한 후 여과, 교반, 농축, 동결건조 및 살균 공정 중 어느 하나 또는 둘 이상의 공정을 더하여 제조할 수 있다.The black garlic extract may be prepared by adding any one or two or more processes of filtration, stirring, concentration, freeze-drying and sterilization after extraction.
또한, 본 발명은 상기 본 발명에 따른 흑마늘 숙성 원물을 추출한 흑마늘 추출물을 제공한다.In addition, the present invention provides a black garlic extract obtained by extracting the aged raw material of black garlic according to the present invention.
상기 흑마늘 추출물은 추출한 후 교반기에서 교반하여 흑마늘과 첨가물이 골고루 섞이도록 하는 교반 공정, 및 90 ~ 100℃ 구간에서 45 ~ 54sec 동안 순간 살균하는 공정을 더하여 제조할 수 있다.The black garlic extract can be prepared by adding a stirring process to evenly mix black garlic and additives by stirring in a stirrer after extraction, and a process for instantaneous sterilization in a section of 90 to 100° C. for 45 to 54 sec.
상기 흑마늘 추출물은 흑마늘의 마늘 특유의 이취를 제거하고, 풍미를 개선시켜 흑마늘을 거부감 없이 취식할 수 있도록 맛, 향 및 기호도를 증진시키고, 흑마늘의 유용 성분을 최대로 유지하면서 오미자를 더해 영양이 증대된 것이다.The black garlic extract removes the peculiar odor of black garlic, improves the flavor, improves taste, aroma, and preference so that black garlic can be eaten without objection, and maintains the useful components of black garlic to the maximum, and adds Schisandra to increase nutrition it has become
또한, 본 발명은 Also, the present invention
1) 상기 본 발명에 따른 흑마늘 추출물을 농축하여 농축물을 제조하는 단계;1) preparing a concentrate by concentrating the black garlic extract according to the present invention;
2) 상기 단계 1)의 흑마늘 추출물의 농축액에 과일 농축액 및 벌꿀을 혼합하여 혼합물을 제조하는 단계; 및2) preparing a mixture by mixing a fruit concentrate and honey with the concentrate of the black garlic extract of step 1); and
3) 상기 단계 2)의 혼합물을 포장재에 충진하여 포장하는 단계;를 포함하는, 흑마늘 스틱의 제조방법을 제공한다.3) packing the mixture of step 2) into a packaging material; provides a method for producing black garlic sticks, including a.
상기 제조방법에 있어서, 상기 단계 1)의 농축물은 농축기를 이용하여 농축하며, 50 ~ 70 brix로 농축하는 것이 바람직하고, 60 ~ 70 brix로 농축하는 것이 더욱 바람직하다.In the above preparation method, the concentrate of step 1) is concentrated using a concentrator, preferably to 50 to 70 brix, and more preferably to 60 to 70 brix.
상기 제조방법에 있어서, 상기 단계 2)의 과일 농축액은 오미자, 귤, 자몽, 오렌지, 레몬, 키위, 파인애플, 매실, 사과, 청포도 및 베리로 구성된 군으로부터 선택된 어느 하나 또는 둘 이상의 농축액일 수 있으며, 상기 농축액은 50 ~ 70 brix로 농축하는 것이 바람직하고, 60 ~ 70 brix로 농축하는 것이 더욱 바람직하다.In the manufacturing method, the fruit concentrate of step 2) may be any one or two or more concentrates selected from the group consisting of omija, tangerine, grapefruit, orange, lemon, kiwi, pineapple, plum, apple, green grape and berry, The concentrate is preferably concentrated to 50 to 70 brix, more preferably to 60 to 70 brix.
상기 제조방법에 있어서, 상기 단계 2)의 흑마늘 추출물의 농축액 및 과일 농축액은 2 : 1 ~ 1 : 2의 중량 비율로 혼합하고, 벌꿀은 상기 혼합물의 5 ~ 15 중량% 첨가하여 혼합하는 것이 바람직하고, 흑마늘 추출물의 농축액 및 과일 농축액을 1:1의 중량 비율로 혼합하고, 벌꿀은 10% 첨가하는 것이 더욱 바람직하다.In the above preparation method, it is preferable to mix the black garlic extract concentrate and fruit concentrate in step 2) in a weight ratio of 2:1 to 1:2, and add 5 to 15% by weight of honey to the mixture and mix, , It is more preferable to mix the black garlic extract concentrate and the fruit concentrate in a weight ratio of 1:1, and add 10% honey.
상기 제조방법에 있어서, 상기 단계 2)의 혼합물에 추가적으로 비타민, 미네랄 및 아미노산이 포함될 수 있다. In the manufacturing method, vitamins, minerals and amino acids may be additionally included in the mixture of step 2).
상기 비타민은 비타민 B1, B2, B3, B6, C 및 D로 이루어진 군 중에서 적어도 하나 이상 선택된 것이 바람직하다. The vitamin is preferably at least one selected from the group consisting of vitamins B1, B2, B3, B6, C and D.
상기 미네랄은 생체성분으로서의 무기질을 뜻하는 것으로 무기영양소라고도 불리며, 칼슘 및/또는 아연이 포함되는 것이 바람직하다.The mineral refers to a mineral as a biocomponent, and is also called an inorganic nutrient, and it is preferable that calcium and/or zinc are included.
상기 아미노산은 발린, 루신, 아이소루이신, 메티오닌, 트레오닌, 라이신, 페닐알라닌, 트립토판, 히스티틴 및 아르기닌으로 이루어진 군 중에서 적어도 하나 이상 선택된 것이 사용될 수 있으나, 체내에서 단백질을 합성하는데 도움을 주는 아미노산이면 특별히 한정되지 않는다.As the amino acid, at least one selected from the group consisting of valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan, histidine and arginine may be used, but particularly if it is an amino acid that helps to synthesize proteins in the body not limited
상기 제조방법에 있어서, 상기 단계 2)의 혼합물에 추가적으로 점성을 높이기 위하여 검류를 포함시킬 수 있다.In the manufacturing method, gum may be included in the mixture of step 2) to additionally increase the viscosity.
상기 검류는 낮은 농도에서도 높은 점성을 나타내는 혼종 다당류의 일종으로서, 물과 결합하여 점성용액이나 겔을 형성하는 친수성 물질이며, 같은 분자량을 가진 경우에는 직쇄상의 검류가 가지를 많이 가진 검류보다 점도가 높다. 상기 검류는 아라비아검(gum arabic), 트라가칸트검(tragacanth gum), 카라야검(gum karaya), 로커스트콩검(locust bean gum), 크산탄검, 구아검(gum guar), 한천(agar), 알긴산(alginic acid, algin), 카라기난(Carrageenan), 덱스트란(dextran)으로 이루어진 군 중에서 적어도 하나 이상 선택된 것을 사용하는 것이 바람직하다.The gum is a kind of hybrid polysaccharide exhibiting high viscosity even at low concentration, and is a hydrophilic substance that forms a viscous solution or gel by binding with water. high. The gum is gum arabic, tragacanth gum, karaya gum (gum karaya), locust bean gum, xanthan gum, guar gum (gum guar), agar, It is preferable to use at least one selected from the group consisting of alginic acid (algin), carrageenan (Carrageenan), and dextran (dextran).
상기 제조방법에 있어서, 상기 단계 3)의 포장은 고온순간멸균기를 사용하여 미생물을 살균한 뒤 포장재에 충진하는 충진단계를 통하여 스틱을 제조할 수 있다.In the manufacturing method, the packaging in step 3) can be prepared by sterilizing microorganisms using a high-temperature instantaneous sterilizer and then filling the packaging material through the filling step.
또한, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된, 흑마늘 추출 농축액, 과일 농축액 및 벌꿀을 포함하는 흑마늘 스틱을 제공한다.In addition, the present invention provides a black garlic stick prepared by the manufacturing method according to the present invention, comprising black garlic extract concentrate, fruit concentrate, and honey.
또한, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된, 흑마늘 추출 농축액을 포함하는 흑마늘 음료를 제공한다.In addition, the present invention provides a black garlic beverage comprising a black garlic extract concentrate, prepared by the manufacturing method according to the present invention.
아울러, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된, 흑마늘 추출 농축액을 포함하는 흑마늘청을 제공한다. In addition, the present invention provides a black garlic cheong containing black garlic extract concentrate, prepared by the manufacturing method according to the present invention.
이하, 본 발명을 실시예 및 비교예에 의해 상세히 설명한다. Hereinafter, the present invention will be described in detail by way of Examples and Comparative Examples.
단, 하기 실시예 및 비교예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 비교예에 한정되는 것은 아니다.However, the following Examples and Comparative Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Comparative Examples.
<< 실시예Example 1> 1> 흑마늘black garlic 추출물의 제조 Preparation of extracts
<1-1> 기초 준비<1-1> Basic preparation
한지형 마늘로 유효성분이 높으며 약리작용이 뛰어난 의성산 마늘을 준비한다. 무르거나 상한 탈락 개체를 제외하고 우수한 품질의 개체를 선별한다. 껍질과 불순물을 제거하고 깨끗하게 세척하여 기초 준비 단계를 마친다.We prepare garlic from Uiseong with high active ingredients and excellent pharmacological action as cold-season garlic. Excluding soft or upper-end dropouts, select high-quality individuals. Complete the basic preparation stage by removing the skins and impurities and cleaning them thoroughly.
<1-2> 1차 건조 <1-2> Primary drying
손질된 마늘을 자연 건조하여 수분을 제거한다. 생마늘 보관 시 변질과 잡내를 방지한다. 전처리의 효율을 높이고 숙성에 적절한 상태가 된다.Dry the minced garlic naturally to remove moisture. Prevents deterioration and odor when storing raw garlic. It increases the efficiency of pretreatment and makes it suitable for aging.
<1-3> 1차 전처리<1-3> 1st pretreatment
오미자 원액을 골고루 분사하여 마늘의 매운맛 감소시킨다. 수분 증발 방지를 위해 숨구멍을 낸 식품용 대형 비닐 봉투에 마늘을 정량씩 소분하여 밀봉한다. 일정 수분이 비닐 봉투 내에 머물어 마늘이 마르지 않고 자체의 수분으로 습도를 유지한다.Spray the omija undiluted solution evenly to reduce the spiciness of garlic. In order to prevent moisture evaporation, the garlic is divided into small portions and sealed in a large plastic bag for food with pores. A certain amount of moisture stays in the plastic bag, so the garlic does not dry out and maintains humidity with its own moisture.
<1-4> 1차 저온숙성<1-4> 1st low temperature aging
80-85℃ 구간에서 24hr 저온 숙성한다. 영양성분의 손실을 최소화하고 수분을 유지하기 위하여 저온에서 숙성한다.It is aged at low temperature for 24 hours at 80-85℃. It is aged at low temperature to minimize loss of nutrients and maintain moisture.
<1-5> 2차 전처리<1-5> Secondary pretreatment
1차 숙성을 거친 중간단계에서 2차로 오미자 원액을 분사한다. 자른 사과를 간격을 두고 마늘 사이에 배치한다. 오미자와 사과가 마늘의 매운맛을 다시한번 감소 시킨다.In the middle stage of the first aging, spray the omija undiluted solution secondly. Place the sliced apples between the garlic, spaced apart. Omizawa apples once again reduce the spiciness of garlic.
<1-6> 2차 저온숙성<1-6> Second low-temperature aging
이전보다 낮은 온도 70-80℃ 구간에서 24hr 저온 숙성한다. 마늘의 갈변과 부피의 축소가 눈에 띄게 확인된다.It is aged at a low temperature for 24 hours at a lower temperature of 70-80℃ than before. The browning and volume reduction of garlic are conspicuously observed.
<1-7> 2차 건조 <1-7> Secondary drying
실온에서 24hr 자연 건조한다. 과한 수분으로 인해 마늘이 형태를 잃고 부서지는 것을 방지한다.Dry naturally for 24 hours at room temperature. Prevents garlic from losing shape and crumbling due to excessive moisture.
<1-8> 3차 저온숙성<1-8> 3rd low temperature aging
40-50℃ 구간에서 2주일 저온 숙성한다. 본격적으로 흑마늘이 발현되는 구간이다.It is aged at a low temperature for 2 weeks at 40-50℃. This is the section where black garlic is developed in earnest.
<1-9> 3차 건조<1-9> 3rd drying
실온에서 48hr 자연 건조하여 흑마늘의 농도를 진하게 한다.Naturally dry for 48 hours at room temperature to thicken the concentration of black garlic.
<1-10> 4차 저온숙성<1-10> 4th low temperature aging
식품용 대형 비닐 봉투를 제거하고 흑마늘만 마무리 숙성 단계에 돌입한다. 30-35℃ 구간에서 2주일 저온 숙성한다. 흑마늘 완성의 직전 단계로 완전히 숙성 된 상태다.Large plastic bags for food are removed and only black garlic enters the final maturation stage. Aging at 30-35℃ for 2 weeks at low temperature. This is the stage just before the completion of black garlic, and it is fully ripened.
<1-11> 4차 건조<1-11> 4th drying
마지막으로 실온에서 72hr 자연 건조하여 흑마늘을 완성한다. 불필요한 수분을 모두 제거하여 알이 진하고 쫀득한 상태다. Finally, it is naturally dried at room temperature for 72 hours to complete the black garlic. All unnecessary moisture has been removed so that the eggs are thick and chewy.
<1-12> 추출<1-12> Extraction
완성된 흑마늘을 추출기로 이동한다. 정제수와 함께 48hr 추출한다.Move the finished black garlic to the extractor. Extract for 48 hours with purified water.
<1-13> <1-13> 교반agitation
교반기에서 12hr 교반하여 흑마늘과 첨가물이 골고루 섞이도록 한다. 상·하층 어느 구간에서도 배합비율과 농도가 동일하도록 한다.Stir in a stirrer for 12 hours so that black garlic and additives are evenly mixed. Make sure that the mixing ratio and concentration are the same in any section of the upper and lower layers.
<1-14> 살균 및 진액 완성<1-14> Complete sterilization and extract
추출액을 살균탱크로 이동한다. 90-100℃ 구간에서 45-54sec 순간 살균한다. 이로써 제조일로부터 2년이라는 유통기한을 설정할 수 있다.Move the extract to the sterilization tank. Instantly sterilize for 45-54sec at 90-100℃. This allows a shelf life of 2 years from the date of manufacture to be set.
<< 실시예Example 2> 2> 흑마늘black garlic 스틱의 제조 manufacture of sticks
상기 <실시예 1>의 흑마늘 추출물을 농축하여 농축액을 제조한 후, 흑마늘 농축액 및 오미자 농축액을 1 : 1 중량 비율, 및 벌꿀을 10% 첨가하여 스틱용 혼합물을 제조하였다.After preparing a concentrate by concentrating the black garlic extract of <Example 1>, a mixture for sticks was prepared by adding black garlic concentrate and omija concentrate in a 1:1 weight ratio, and honey 10%.
<< 비교예comparative example 1> 저온숙성 및 건조 공정을 반복하지 1> Do not repeat the low-temperature aging and drying process 않은 경우if not
상기 <실시예 1>의 제조방법에서, 흑마늘 추출물의 제조 과정에서 1차 건조, 1차 전처리, 1차 저온숙성하는 단계를 수행한 후, 실온에서 72h 자연 건조한 다음, 상기 추출, 교반 및 살균하여 흑마늘 추출물을 제조하였다.In the preparation method of <Example 1>, after performing the steps of primary drying, primary pre-treatment, and primary low-temperature aging in the manufacturing process of the black garlic extract, natural drying at room temperature for 72 h, the extraction, stirring, and sterilization Black garlic extract was prepared.
<< 비교예comparative example 2> 저온숙성 및 건조 공정을 일부만 경우 2> When the low-temperature aging and drying process is partially performed
상기 <실시예 1>의 제조방법에서, 흑마늘 추출물의 제조 과정에서 2차 전처리, 2차 저온숙성 및 2차 건조하는 단계를 수행한 후, 상기 추출, 교반 및 살균하여 흑마늘 추출물을 제조하였다.In the preparation method of <Example 1>, secondary pretreatment, secondary low-temperature aging, and secondary drying were performed during the preparation of the black garlic extract, followed by extraction, stirring, and sterilization to prepare a black garlic extract.
<< 비교예comparative example 3> 저온숙성 및 건조 공정을 과다하게 반복한 경우 3> In case of excessively repeated low-temperature aging and drying processes
상기 <실시예 1>의 제조방법에서, 2차 전처리, 2차 저온 숙성, 2차 건조 공정, 3차 저온 숙성 및 3차 건조 공정을 2회 반복하여 흑마늘 추출물을 제조하였으며, 그 외 공정을 동일하게 제조하였다.In the manufacturing method of <Example 1>, the black garlic extract was prepared by repeating the secondary pre-treatment, the secondary low-temperature aging, the secondary drying process, the tertiary low-temperature aging, and the tertiary drying process twice. was prepared.
<< 비교예comparative example 4> 오미자 원액을 바르지 4> Apply omija undiluted solution 않은 경우if not
상기 <실시예 1>의 제조방법에서, 흑마늘 추출물의 제조 과정에서 1차 전처리 및 2차 전처리 공정을 제외하고, 흑마늘 추출물을 제조하였으며, 그 외 공정을 동일하게 제조하였다.In the preparation method of <Example 1>, a black garlic extract was prepared except for the first pre-treatment and the second pre-treatment process in the preparation of the black garlic extract, and the other processes were prepared in the same manner.
<< 실험예Experimental example 1> 관능평가 1> Sensory evaluation
상기 제조방법으로 제조된 흑마늘 스틱을 성인(30~50대) 남녀 30명에게 시식하게 한 후, 맛, 향, 식감, 종합적인 기호도에 대하여 관능검사를 실시하였다.After having 30 adults (30-50s) men and women taste the black garlic sticks prepared by the above manufacturing method, sensory tests were performed for taste, aroma, texture, and overall preference.
관능검사의 결과는 맛, 향, 식감, 종합적인 기호도에 대하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 평균값으로 나타내었다.The results of the sensory test are averaged by giving scores according to the criteria (5-very good, 4-good, 3-moderate, 2-bad, 1-very bad) for taste, aroma, texture, and overall preference. indicated.
<< 실험예Experimental example 2> 효능평가 2> Efficacy evaluation
상기 제조방법으로 제조된 흑마늘 스틱을 성인(30~50대) 남녀 20명에게 일일 3번씩 1주일 간 시식하게 한 후, 피로도 및 체력 회복 정도를 관찰하였다.After having 20 adults (30-50 years old) men and women sample the black garlic sticks prepared by the above method 3 times a day for 1 week, the degree of fatigue and recovery of physical strength was observed.
Claims (10)
2) 상기 단계 1)의 마늘에 오미자의 원액, 추출물 또는 스프레드를 고르게 전처리하는 단계; 및
3) 상기 단계 2)의 전처리된 마늘을 저온숙성하고 건조하는 단계를 4 ~ 5회 반복하는 단계;를 포함하는, 흑마늘 숙성 원물의 제조방법.
1) washing and drying the garlic;
2) evenly pre-treating the stock solution, extract or spread of Schisandra in the garlic of step 1); and
3) Repeating 4 to 5 times of low-temperature aging and drying of the garlic pretreated in step 2);
상기 단계 2)의 전처리는 2 ~ 3회 반복하는 것을 특징으로 하는, 흑마늘 숙성 원물의 제조방법.
According to claim 1,
The pre-treatment of step 2) is characterized in that it is repeated 2-3 times, the method for producing a raw material aged black garlic.
상기 단계 3)에서 저온숙성하는 단계는
1차 저온숙성은 80 ~ 90℃에서 1 ~ 2일 동안 저온 숙성하고,
2차 저온숙성은 70 ~ 80℃에서 1 ~ 2일 동안 저온 숙성하며,
3차 저온 숙성은 40 ~ 60℃에서 10 ~ 20일 동안 저온 숙성하고,
4차 저온 숙성은 30 ~ 40℃에서 10 ~ 20일 동안 저온 숙성하며,
선택적으로, 5차 저온 숙성은 30 ~ 40℃에서 10 ~ 20일 동안 저온 숙성하는 것을 특징으로 하는, 흑마늘 숙성 원물의 제조방법.
According to claim 1,
The low-temperature aging in step 3) is
The first low-temperature aging is low-temperature aging at 80 ~ 90℃ for 1-2 days,
The secondary low-temperature aging is performed at 70 ~ 80℃ for 1 to 2 days,
The third low-temperature aging is at 40 ~ 60℃ for 10 ~ 20 days,
The 4th low-temperature aging is at 30 ~ 40℃ for 10 ~ 20 days,
Optionally, the fifth low-temperature aging is a method for producing a raw black garlic aged raw material, characterized in that the low-temperature aging is performed at 30-40 ° C. for 10-20 days.
상기 단계 3)에서 저온숙성하는 단계는
마늘을 비닐 봉투에 넣고 밀봉하여 수행하는 것을 특징으로 하는, 흑마늘 숙성 원물의 제조방법.
According to claim 1,
The low-temperature aging in step 3) is
A method of manufacturing black garlic aged raw material, characterized in that the garlic is put in a plastic bag and sealed.
상기 단계 3)에서 건조하는 단계는
1 ~ 3차 건조는 실온에서 1일 ~ 2일 건조하고,
4차 건조는 실온에서 3일 ~ 4일 건조하며,
선택적으로, 5차 건조는 실온에서 3일 ~ 4일 건조하는 것을 특징으로 하는, 흑마늘 숙성 원물의 제조방법.
According to claim 1,
The step of drying in step 3) is
1st to 3rd drying is dried at room temperature for 1 to 2 days,
The 4th drying is 3 to 4 days at room temperature,
Optionally, the 5th drying is a method for producing a raw material aged black garlic, characterized in that it is dried for 3 to 4 days at room temperature.
마늘에 오미자가 전처리되어 숙성 및 건조된, 흑마늘 숙성 원물.
Made by the method of any one of claims 1 to 5,
Black garlic aged raw material that has been pre-treated with omija on garlic, aged and dried.
A black garlic extract obtained by extracting the raw material of the aged black garlic of claim 6.
상기 추출은 흑마늘 숙성 원물과 정제수를 혼합한 후 50 ~ 100℃에서 1 ~ 3일 동안 가열하여 추출한 추출물인 것을 특징으로 하는 흑마늘 추출물.
8. The method of claim 7,
The extraction is black garlic extract, characterized in that the extract is extracted by mixing the raw material aged black garlic and purified water at 50 ~ 100 ℃ for 1 ~ 3 days.
2) 상기 단계 1)의 흑마늘 추출 농축액에 과일 농축액 및 벌꿀을 혼합하여 혼합물을 제조하는 단계; 및
3) 상기 단계 2)의 혼합물을 포장재에 충진하여 포장하는 단계;를 포함하는, 흑마늘 스틱의 제조방법.
1) preparing a concentrate by concentrating the black garlic extract of claim 7;
2) preparing a mixture by mixing fruit concentrate and honey with the black garlic extract concentrate of step 1); and
3) Filling a packaging material with the mixture of step 2) and packaging;
흑마늘 추출 농축액, 과일 농축액 및 벌꿀을 포함하는,
흑마늘 스틱.Made by the manufacturing method of claim 9,
Containing black garlic extract concentrate, fruit concentrate and honey,
Black garlic sticks.
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| KR102458943B1 (en) * | 2022-04-11 | 2022-10-24 | 백지원 | Method for producing black garlic chocolate |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102458943B1 (en) * | 2022-04-11 | 2022-10-24 | 백지원 | Method for producing black garlic chocolate |
| KR102458946B1 (en) * | 2022-04-11 | 2022-10-24 | 백지원 | Method for producing black garlic extract from which bad taste and odor are removed |
| KR102435548B1 (en) * | 2022-05-31 | 2022-08-26 | (주)에이피테크놀로지 | Liquid stick type energy sports drinks |
Also Published As
| Publication number | Publication date |
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| KR102480851B1 (en) | 2022-12-22 |
| WO2022071631A1 (en) | 2022-04-07 |
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