KR20220154923A - A process for the preparation of garlic bamboo salt and the garlic bamboo salt prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing garlic bamboo salt and garlic bamboo salt produced thereby. The garlic bamboo salt prepared according to the method for producing garlic bamboo salt of the present invention, in which bamboo salt and dried garlic powder are mixed in a weight ratio of 9:1 to 7:3, can improve the flavor, taste, and color by mixing bamboo salt and garlic in a specific ratio to increase the degree of preference, and can increase the functionality by increasing the content of a phenolic compound, which is a useful component. In addition, the garlic bamboo salt of the present invention has maximized efficacy to have antioxidant effects, fatigue recovery effects, digestion alleviation, and obesity prevention effects such that the garlic bamboo salt is expected to be very useful as a well-being food which improves the quality of life as a natural seasoning or functional natural food.

Description

Method for producing garlic bamboo salt and garlic bamboo salt prepared thereby {A process for the preparation of garlic bamboo salt and the garlic bamboo salt prepared therefrom}

The present invention relates to a method for manufacturing garlic bamboo salt and garlic bamboo salt prepared thereby, and more specifically, by mixing garlic with bamboo salt in a specific ratio, it can be used as a natural seasoning and functional natural food by maximizing efficacy and improving flavor and taste. It relates to a method for producing garlic bamboo salt that can be prepared and garlic bamboo salt prepared according to the method.

In general, salt (NaCl) is one of the indispensable and important elements in human life, and has been widely used as a food seasoning as well as a cosmetic material or an industrial raw material.

Salt is an important ingredient that regulates the osmotic pressure of body fluids in the human body and constitutes digestive juices, and is an essential ingredient for maintaining life. The types of salt can be largely divided into sun salt and refined salt, and refined salt is further classified into refined salt and processed salt. Raw salt refers to salt manufactured by re-crystallizing raw salt through processes such as dissolution, dehydration, and drying. Processed salt refers to salt that has undergone processing processes such as roasting. Removed bamboo salt belongs to this category.

Recently, as interest in natural foods has increased due to the improvement of dietary life due to increased income, much attention has been paid to traditional health food ingredients in Korea, which have been passed down as folk remedies. Among them, bamboo salt, one of the representative functional materials, is a kind of folk medicine that our ancestors have used as a digestive or toothpaste salt by putting salt in bamboo or pottery and roasting it at a high temperature since ancient times. Bamboo salt can be generally divided into 3 times, 9 times bamboo salt, short salt and jajuk salt according to the number of times of filling and grinding bamboo and baking temperature.

The composition of bamboo salt is similar to sun salt, but the content of K, Ca, Fe, Zn, and Mn among the metal elements is higher than that of sun salt, heavy metal elements are not detected, and the pH is alkaline around 10.0. The recently reported efficacy of bamboo salt includes (1) prevention and improvement of gastritis, (2) reduction of oral streptococci and relief of gingivitis symptoms, etc. research is ongoing in Bamboo salt has been used since ancient times as a folk medicine for gastritis, hyperacidity, gastric ulcer, oral disease, sinusitis, otitis media, and early inflammatory eye disease. have.

Bamboo salt contains various minerals, which doubles the potency of salt, which is essential for bio-activation, and is a processed salt that removes impurities from salt. .

In order to eliminate the disadvantages of salt and strengthen its strengths, our ancestors roasted salt on bamboo as a folk remedy.

In general, bamboo salt is developed and used for bamboo salt containing far-infrared rays generated by meeting the tabasheer component of bamboo and ocher and pine fire in the manufacture of bamboo salt using ocher and pine to enhance its medicinal properties.

The manufacturing process of bamboo salt is to strengthen the self-medication of bamboo salt when manufacturing bamboo salt, and the effect is insignificant, and the added ingredients are also limited.

In recent years, in order to add various components beneficial to health, functional bamboo salt mixed with functional components beneficial to health has been developed and used.

However, when the functional substances mixed with bamboo salt are simply mixed in powder form, they clump together on one side or are not uniformly distributed depending on the difference in specific gravity and weight with bamboo salt, so when using bamboo salt, functional substances are contained unevenly, resulting in activation of functions. There was a problem that didn't work.

In addition, in the case of natural ingredients, when dried with hot air and then pulverized in order to prepare them as powder, their physical properties change and the unique ingredients are damaged, making it difficult to activate them.

On the other hand, garlic refers to a perennial plant of the monocotyledonous plant Liliaceae Liliaceae, and garlic, which was despised by Westerners for its unique smell, is recently attracting attention as the best food for anti-aging and stamina anti-cancer activity.

Garlic has played a major role as a food, spice and medicinal material for centuries. That is, garlic (Allium sativm L) is a plant belonging to the genus Allium of the family Lilliaceae and has been used as a spice since ancient times, and is also widely used for medicinal purposes. Allicin, which is present in about 0.3% to 0.4% of garlic, has antibacterial properties that inhibit spore germination and bacterial growth against both Gram-positive and Gram-negative bacteria, and also has pharmacological effects on metabolic diseases. In addition, it is reported that there are trace amounts of selenium and germanium, which are mainly involved in antioxidant and immune-enhancing roles and anti-cancer activity, and that the sulfur component of garlic has various chemopreventive activities. has been

In addition, according to recent studies, garlic has antimicrobial action, antibacterial action, and blood circulation promoting action, and is effective against adult diseases such as atherosclerosis, hypercholestermia, and alloxan-induced diabetes. It has also been reported to be effective.

In general, garlic contains 60% moisture, 28% carbohydrates, 2.3% organic sulfur compounds, 2% protein, 1.2% free amino acids, 1.5% fiber, 0.15% fat, and small amounts of phytic acid, saponin and testosterol. In addition, garlic contains trace amounts of vitamins such as vitamins A, B1, B2, and C, and minerals such as calcium, potassium, copper, zinc, germanium, iron, magnesium, manganese, phosphorus, sulfur, and selenium.

The garlic is a beneficial food containing various ingredients beneficial to the human body, and is known to be useful for anticancer effects, antibacterial effects, heart disease inhibitory effects, stamina, anti-aging, muscle enhancement, fatigue recovery, and detoxification.

However, since most of these methods remove moisture by heating, moisture remains, or garlic is burned or pressed, causing changes in storage stability, medicinal components, and flavor components, which prevents some or all of the original functions as garlic salt composite materials. do. In addition, there are problems such as an increase in cost and a limitation in mass production due to an additional process that goes through a heating step, and most of the technologies have not been put into practical use.

Accordingly, the present inventors completed the present invention by developing garlic bamboo salt that can be used as a natural seasoning and functional natural food by mixing bamboo salt with garlic at a specific ratio to maximize efficacy and improve flavor and taste.

Therefore, the technical problem to be solved by the present invention is to provide a method for producing garlic bamboo salt with maximized efficacy and improved flavor and taste by mixing garlic with bamboo salt in a specific ratio.

In addition, another technical problem to be solved in the present invention is to provide garlic bamboo salt prepared according to the above manufacturing method.

In order to solve the above technical problem, the present invention provides a method for producing garlic bamboo salt, characterized in that bamboo salt and dry garlic powder are mixed in a weight ratio of 9: 1 to 7: 3.

Preferably, the method for preparing garlic bamboo salt is characterized by comprising the following steps:

(S1) preparing bamboo salt using sun salt;

(S2) Dissolve in the bamboo salt water prepared in step (S1), mix dried garlic powder in a weight ratio of 9:1 to 7:3, and freeze-dry at 35 to 40 ° C. under vacuum to sublimate the ice crystals while removing moisture. removing; and

(S3) Grinding the garlic bamboo salt ice crystals prepared in step (S2) to a size of 40 to 50 mesh to obtain garlic bamboo salt.

Preferably, the bamboo salt is characterized in that bamboo salt.

Preferably, the bamboo salt is characterized in that it is prepared according to a method comprising the following steps:

(1) putting bay salt in bamboo, covering the entrance with ocher, and roasting it over a wood fire at a temperature of 1000 to 2000 ° C to burn all the bamboo and leave only the salt pillar; and

(2) Crush the remaining salt column in step (1), put it back into the bamboo tube, repeat the process of step (1) 8 more times, and cool to obtain bamboo salt.

Preferably, in the last baking process of (2), the baking process is performed by sprinkling rosin powder and raising the heating temperature by 10 to 20 ° C.

In order to solve the above other technical problems, the present invention provides garlic bamboo salt prepared according to the above manufacturing method.

In this way, the garlic bamboo salt prepared according to the present invention can improve the flavor, taste and color by mixing bamboo salt and garlic in a specific ratio to increase the degree of preference, as well as increase the functionality by increasing the content of phenolic compounds, which are useful ingredients There are advantages to doing so. In addition, the garlic bamboo salt of the present invention has maximized efficacy and has antioxidant effects, fatigue recovery effects, digestion improvement and obesity prevention effects, so it is very useful as a well-being food that improves the quality of life as a natural seasoning or functional natural food. hopefully it can be

The following drawings attached to this specification illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention together with the contents of the above-described invention, so the present invention is limited to those described in the drawings. It should not be construed as limiting.
1 is a photograph of an example of bamboo salt prepared according to the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing garlic bamboo salt, characterized in that bamboo salt and dried garlic powder are mixed in a weight ratio of 9: 1 to 7: 3.

According to one embodiment of the present invention, the method for preparing garlic bamboo salt is characterized by comprising the following steps:

(S1) preparing bamboo salt using sun salt;

(S2) Dissolve in the bamboo salt water prepared in step (S1), mix dried garlic powder in a weight ratio of 9:1 to 7:3, and freeze-dry at 35 to 40 ° C. under vacuum to sublimate the ice crystals while removing moisture. removing; and

(S3) Grinding the garlic bamboo salt ice crystals prepared in step (S2) to a size of 40 to 50 mesh to obtain garlic bamboo salt.

The mixing ratio of the bamboo salt and dried garlic powder may be a weight ratio of 9:1 to 7:3, preferably a weight ratio of 8:2. At this time, if the weight of the dried garlic powder is less than 1 with respect to 9 bamboo salt, garlic bamboo salt It is difficult to obtain the maximum efficacy of, and if the weight of dried garlic powder exceeds 3 with respect to 7 of bamboo salt, the taste of garlic in garlic bamboo salt is too strong, which can rather reduce the preference.

According to one embodiment of the present invention, the bamboo salt is not particularly limited as generally used bamboo salt, and all bamboo salt that has undergone a baking process of 1 to 9 times can be used.

According to a specific embodiment of the present invention, the bamboo salt is characterized in that it is bamboo salt.

The purple bamboo salt is bamboo salt prepared through a nine-time baking process, and is characterized by a bright and deep purple color as a crystal in which the elements of the five elements are evenly concentrated.

According to one embodiment of the present invention, the bamboo salt is characterized in that it is prepared according to a method comprising the following steps:

(1) putting bay salt in bamboo, covering the entrance with ocher, and roasting it over a wood fire at a temperature of 1000 to 2000 ° C to burn all the bamboo and leave only the salt pillar; and

(2) Crush the remaining salt column in step (1), put it back into the bamboo tube, repeat the process of step (1) 8 more times, and cool to obtain bamboo salt.

According to one embodiment of the present invention, in the last baking step of (2), rosin powder is sprinkled and the heating temperature is raised by 10 to 20 ° C. to perform the baking step.

The purple bamboo salt prepared according to the above method has a purple color and contains a large amount of various minerals such as magnesium, iron, calcium, zinc, and sulfur.

On the other hand, the present invention provides garlic bamboo salt prepared according to the above manufacturing method.

In this way, the garlic bamboo salt prepared according to the present invention can improve the flavor, taste and color by mixing bamboo salt and garlic in a specific ratio to increase the degree of preference, as well as increase the functionality by increasing the content of phenolic compounds, which are useful ingredients There are advantages to doing so. In addition, the garlic bamboo salt of the present invention has maximized efficacy and has antioxidant effects, fatigue recovery effects, digestion improvement and obesity prevention effects, so it is very useful as a well-being food that improves the quality of life as a natural seasoning or functional natural food. hopefully it can be

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Preparation of garlic bamboo salt

Bamboo salt was obtained by putting sun salt in bamboo, blocking the inlet with ocher, and roasting it over a wood fire at a temperature of 2000 ° C.

Dissolve the bamboo salt obtained above in water, mix dry garlic powder at a weight ratio of 8:2, and freeze-dry it at 37 ° C. under vacuum to remove moisture while sublimating the ice crystals, and then remove the garlic bamboo salt ice crystals by 40 to 50 mesh Garlic bamboo salt was obtained by crushing to a size of.

<Example 2> Preparation of garlic bamboo salt

As the bamboo salt, the bay salt is put in bamboo, the entrance is blocked with ocher, and the bamboo is burned over a wood fire at a temperature of 2000 ° C. The bamboo is all destroyed, and the remaining salt column is finely crushed, put back into the bamboo barrel, and the baking process is repeated 9 times. Garlic bamboo salt was prepared in the same manner as in Example 1 except for use.

At this time, in the ninth baking step, rosin powder was sprinkled and the heating temperature was raised by 15 ° C. to obtain purple bamboo salt.

1 is a photograph of an example of bamboo salt prepared according to the present invention.

<Comparative Example 1>

Garlic bamboo salt was prepared in the same manner as in Example 1, except that the weight ratio of bamboo salt and dried garlic powder was 6:4.

<Comparative Example 2>

Garlic bamboo salt was prepared in the same manner as in Example 1, except that the weight ratio of bamboo salt and dried garlic powder was 9.5: 0.5.

<Comparative Example 3>

Garlic salt was prepared using salt rather than bamboo salt.

<Test Example 1> Measurement of general components and pH of garlic bamboo salt

The ingredients and quality investigation results for the garlic bamboo salt prepared in Examples 1 and 2, the garlic bamboo salt prepared in Comparative Examples 1 and 2, and the garlic salt prepared in Comparative Example 3 are shown in Table 1 below. In Table 1, moisture was measured by the atmospheric pressure drying method, total nitrogen by the semi-micro Kjeldahl method, crude fat by the Soxhlet extraction method, and crude ash by the dry ashing method. The pH was measured with a pH meter (Fisher Basic, USA) after homogenization by adding 10 times the amount of pure water to the sample.

General Ingredients (g/100g) pH moisture total amount of nitrogen crude fat views Example 1 3.5±0.2 0.21±0.3 0.2±0.1 30.5±0.1 8.34 Example 2 3.3±0.4 0.25±0.5 0.2±0.1 31.5±0.1 8.35 Comparative Example 1 2.5±0.3 0.42±0.2 0.3±0.3 43.1±0.2 6.41 Comparative Example 2 3.2±0.4 0.43±0.1 0.4±0.2 41.7±0.4 5.12 Comparative Example 3 3.7±0.4 0.56±0.5 0.5±0.4 62.5±0.6 5.43

As shown in Table 1, the moisture content of the garlic bamboo salt prepared in Examples 1 and 2, the garlic bamboo salt prepared in Comparative Examples 1 and 2, and the garlic salt prepared in Comparative Example 3 was similar at around 3%, The content of ash was the highest in Comparative Example 3 at 62.5%, whereas the garlic bamboo salt in Examples 1 and 2 of the present invention was low at 30.5%, and the garlic bamboo salt samples in Comparative Examples 1 and 2 were about 40%, similar to each other. . It is believed that the difference in content composition may vary depending on the mixing ratio of garlic and bamboo salt.

On the other hand, the pH of the garlic bamboo salt of Examples 1 and 2 was the highest at 8.34 and 8.35, which is because the pH of the bamboo salt is 9.35 to 9.80, which is higher in alkalinity than ordinary salt, and the garlic bamboo salt prepared in Examples 1 and 2 is considered to be of great help in preventing acidification of the constitution.

<Test Example 2> Color analysis of garlic bamboo salt

Lightness, redness, and yellowness of garlic bamboo salt samples were measured using a direct vision colorimeter (Nippon Denshoku, ZE-2000, Japan). At this time, the color tone of the color difference meter standard white board was lightness = 96.82, redness = -0.38, and yellowness = 0.62.

The results of measuring the brightness, redness and yellowness of the sample garlic bamboo salt with a direct vision colorimeter are shown in Table 2 below.

brightness redness yellowness Example 1 87.5 4.4 9.5 Example 2 89.9 10.4 7.5 Comparative Example 1 75.8 4.3 11.3 Comparative Example 2 65.7 4.5 5.7 Comparative Example 3 39.6 0.4 2.1

As shown in Table 2, the garlic bamboo salt of Examples 1 and 2 prepared in the present invention had high brightness, and in particular, the garlic bamboo salt of Example 2 had high redness and yellowness.

<Test Example 3> Measurement of total phenolic compound content of garlic bamboo salt

The total phenolic compound content was analyzed according to the Folin-Denis method. 3 mL of distilled water was added to 1 mL of prepared garlic bamboo salt sample solution, 1 mL of Folin &Ciocalteau's phenol reagent was added, and mixed in a 27 ° C. shaking bath. After 5 minutes, 1 mL of saturated NaCO ₃ solution was added, mixed, left at room temperature for 1 hour, and absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The content of phenolic compounds was quantified after preparing a calibration curve using the concentrations of quercetin, chlorogenic acid, tannic acid and catechin.

The total phenolic compound contents of the garlic bamboo salt prepared in Examples 1 and 2, the garlic bamboo salt prepared in Comparative Examples 1 and 2, and the garlic salt prepared in Comparative Example 3 are shown in Table 3 below.

Sample total phenol content (ppm) Quercetin chlorogenic acid tannic acid Catechin Example 1 729.9±8.6 804.3±12.9 541.8±8.9 644.8±7.4 Example 2 731.5±3.4 812.5±10.2 544.7±5.5 649.6±3.3 Comparative Example 1 311.6±11.7 341.7±8.7 339.1±9.8 335.4±4.4 Comparative Example 2 328.4±12.4 375.1±7.3 391.5±8.1 356.5±11.3 Comparative Example 3 101.5±8.1 132.1±7.2 128.4±12.4 143.1±10.1

As can be seen from Table 3, the total phenolic compound content of garlic bamboo salt of Examples 1 and 2 of the present invention is significantly higher than that of garlic bamboo salt prepared in Comparative Examples 1 and 2 and garlic salt prepared in Comparative Example 3 appeared high.

From this, it was confirmed that a synergistic effect of maximizing the content of the active ingredient was obtained by mixing dried garlic with bamboo salt in a specific ratio.

<Test Example 4> Measurement of antioxidant effect of garlic bamboo salt

(1) Measuring the activity of alcohol dehydrogenase (ADH)

ADH activity was indicated by measuring the absorbance of NADH formed at 340 nm using a spectrophotometer. That is, the composition of the reaction solution was 1.4 ml of distilled water, 0.3 ml of ethanol, 0.3 ml of 20mM NAD + aqueous solution, 0.1 ml of each sample, and 0.75 ml of 1.0 M Tris-Hcl buffer solution (pH 8.8) was added to obtain a total volume of 2.85 ml. After addition, the reaction was performed in a thermostat at 25 ° C for 10 minutes, 0.15 mL of ADH (5 unit / mL) was added to adjust the reaction volume to 3 mL, pre-incubation at 25 ° C for 3 minutes, and absorbance at 340 nm for 5 minutes. Changes were measured, and at this time, distilled water was used as a control group.

ADH activity was expressed as a ratio of the maximum absorbance at the end of the reaction to the maximum absorbance of the control group, and was calculated by Equation 1 below, and the results are shown in Table 4 below.

(A: maximum absorbance of the control group, B: maximum absorbance of the experimental group)

control group Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 ADH activity (%) 100 189.98±0.27 192.15±0.12 112.21±0.23 132.27±0.16 21.29±0.54

As shown in Table 4, as a result of measuring the activity against ADH, the garlic bamboo salt of Examples 1 and 2 of the present invention showed the maximum activity of 189.98% and 192.15%, showing very high activity compared to Comparative Examples 1 to 3 .

(2) Measuring the activity of aldehyde dehydrogenase (ALDH)

As for the activity of ALDH, the change in absorbance according to NADH production was measured at 340 nm. For the measurement of ALDH activity, distilled water 2.1 mL, 1.0 M Tris-HCl buffer (pH 8.0), 0.3 mL, 20 mM NAD+ 0.1 mL, 0.1 M acetaldehyde 0.1 mL, 3.0 M KCl 0.1 mL, 0.33 M 2-mercaptoethanol 0.1 mL, After mixing 0.1 mL of the sample, react at 25 ° C for 10 minutes, add 0.1 mL of ALDH (1 unit / ml), adjust the reaction solution to 3 mL, put it in a cuvette, pre-incubate at 25 ° C for 5 minutes, and , The change in absorbance was measured at 340 nm for 5 minutes, at which time distilled water was used as a control group.

The ALDH activity calculation formula was calculated by the following Equation 2, and the results are shown in Table 5 below.

(A: maximum absorbance of the control group, B: maximum absorbance of the experimental group)

control group Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 ALDH activity (%) 100 165.91±0.29 168.22±0.32 114.56±0.38 111.45±0.26 47.36±0.38

As shown in Table 5, as a result of measuring the activity for ALDH, the garlic bamboo salt of Examples 1 and 2 of the present invention showed the maximum activity of 165.91% and 168.22%, showing very high activity compared to Comparative Examples 1 to 3 appeared to be

<Test Example 5> Evaluation of hangover relief effect of garlic bamboo salt

Male and female office workers (60 persons, male to female ratio: 2:1, 25-58 years old) who had experience of work difficulties due to hangovers at least once a month were evaluated on the degree of help in relieving hangovers. As a control group, a case where garlic bamboo salt was not consumed was used.

For evaluation, each office worker was divided into 4 groups (n = 15) and compared with garlic bamboo salt prepared in Examples 1 and 2 and garlic bamboo salt prepared in Comparative Examples 1 and 2 between 7:00 and 11:00 pm. After ingesting the garlic salt prepared in Example 3, they consumed 1.5 times the amount of alcohol that usually causes a hangover.

Based on the experience before dinner the next day, the degree to which the intake of garlic bamboo salt was more helpful in relieving hangover than usual was scored using the 5-point scoring method in Table 6 below (5 points: very good, 4 points: excellent, 3 points: normal, 2 points) Point: bad, 1 point: very bad).

hangover relief effect control group 0.1±1.2 Example 1 4.9±2.3 Example 2 4.9±2.6 Comparative Example 1 2.2±1.0 Comparative Example 2 2.9±0.1 Comparative Example 3 0.3±2.1

As shown in Table 6, office workers who took the garlic bamboo salt of Examples 1 and 2 of the present invention had a hangover compared to those who took the garlic bamboo salt prepared in Comparative Examples 1 and 2 and the garlic salt prepared in Comparative Example 3. The dissolving effect was remarkably excellent.

Subsequently, following the hangover relief effect test, the garlic bamboo salt of the present invention was evaluated for headache, nausea, nausea and vomiting, anorexia, fever, heartburn and insomnia.

Headache, nausea, vomiting, anorexia, fever, heartburn, and insomnia were repeated three times for sensory test personnel.

As a test method, a 5-point comparison scale method was used, and 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike were assigned, respectively, and the final response score was The arithmetic mean value was calculated by summing. As a control group, garlic bamboo salt was not taken. The results are shown in Table 7 below.

control group Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 headache 0.4 4.9 4.9 2.7 2.5 1.4 growl 0.8 4.9 4.9 2.9 2.5 1.6 nausea and vomiting 0.6 4.9 4.9 2.7 2.6 1.2 anorexia 0.5 4.9 4.9 2.8 2.2 1.7 Fever 0.7 4.9 4.9 2.7 2.5 1.6 water brash 0.6 4.9 4.9 2.8 2.2 1.5 insomnia 0.7 4.9 4.9 2.6 2.5 1.6

As shown in Table 7, the garlic bamboo salt prepared in Examples 1 and 2 received a remarkably excellent evaluation in the evaluation of headache, nausea, nausea and vomiting, anorexia, fever, heartburn and insomnia.

<Test Example 6> Confirmation of digestive function and fatigue recovery improvement effect

Garlic bamboo salt prepared in Examples 1 and 2, garlic bamboo salt prepared in Comparative Examples 1 and 2, and garlic salt prepared in Comparative Example 3 were given to 20 men and women in their 10s to 40s, 5 people from each group for 30 days, 110 ml 3 times a day was taken 2 hours after lunch, and after taking 30 days, the degree of improvement in digestive function and fatigue was scored according to the 5-point scoring method in Table 8 below (5 points: very good, 4 points: excellent , 3 points: average, 2 points: bad, 1 point: very bad).

digestive function
improvement effect Fatigue
improvement effect Example 1 4.3±1.1 4.5±2.5 Example 2 4.5±1.7 4.6±2.8 Comparative Example 1 1.0±2.1 1.4±2.3 Comparative Example 2 1.3±1.2 1.1±1.2 Comparative Example 3 0.4±2.1 0.8±2.5

As shown in Table 8, the garlic bamboo salt of Examples 1 and 2 of the present invention was very excellent in digestive function and fatigue improvement effect compared to Comparative Examples 1 to 3. In particular, it was evaluated that digestive function was improved when taken after lunch, and it was comfortable without symptoms of upset stomach, and fatigue was improved, so that it was possible to concentrate more on study or work in the afternoon.

<Test Example 7> Body weight and blood cholesterol reduction test

A test control group and a normal group using ICR mice as experimental animals, using garlic bamboo salt prepared in Examples 1 and 2, garlic bamboo salt prepared in Comparative Examples 1 and 2, and garlic salt prepared in Comparative Example 3 as ingredients. were fed and compared with breeding.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. Garlic bamboo salt used in this experiment was orally fed by 1 ml every day at a certain time, and food and drinking water were freely consumed. The test animal breeding environment was kept at constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding by separating two animals in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high cholesterol levels in the bloodstream are the main cause of arteriosclerosis. Therefore, analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride proceeded to do.

After breeding, the experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did

The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.

(1) Weight change

Changes in body weight and food intake of the experimental animals are shown in Tables 9 and 10, respectively.

Referring to Table 9 below, in the case of experimental animals orally fed garlic bamboo salt prepared from Examples 1 and 2, the body weight was similar or decreased compared to before the experiment, while orally fed garlic bamboo salt prepared from Comparative Examples 1 to 4. In the case of the experimental animals and the normal group, it can be confirmed that the body weight has increased compared to before the experiment.

Referring to Table 10 below, the diet of experimental animals and normal groups orally fed garlic bamboo salt prepared in Examples 1 and 2, garlic bamboo salt prepared in Comparative Examples 1 and 2, and garlic salt prepared in Comparative Example 3 The intake was confirmed to be similar for all.

Before experiment (g) After experiment (g) Example 1 27.51 25.05 Example 2 27.54 24.15 Comparative Example 1 27.75 28.37 Comparative Example 2 27.54 28.56 Comparative Example 3 27.57 29.49

Dietary intake (g) Example 1 4.1 Example 2 4.1 Comparative Example 1 4.1 Comparative Example 2 4.1 Comparative Example 3 4.1

Through this, despite the similar dietary intake of all the experimental animals, the body weight of the experimental animals consuming the garlic bamboo salt of Examples 1 and 2 did not increase, and was similar to before the experiment or decreased compared to before the experiment, indicating that it can be used as a functional food. Confirmed.

(2) Blood cholesterol and triglyceride

Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 11 and 12 below.

Referring to Table 11 below, the test control group ingesting garlic bamboo salt of Examples 1 and 2 showed a significant decrease in plasma triglyceride compared to before the experiment, whereas the test control group ingesting garlic bamboo salt and garlic salt in Comparative Examples 1 to 3 showed significant No significant changes were observed.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 111 Example 2 121 103 Comparative Example 1 120 121 Comparative Example 2 121 122 Comparative Example 3 120 129

Referring to Table 12 below, it can be seen that the test control group ingesting the garlic bamboo salt of Examples 1 and 2 significantly reduced plasma cholesterol compared to before the experiment, while Comparative Examples 1 to 3 showed no significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 121 Example 2 157 118 Comparative Example 1 157 150 Comparative Example 2 156 152 Comparative Example 3 157 156

Through the above results, garlic bamboo salt prepared in Examples 1 and 2 according to the present invention was able to confirm the decrease in the amount of neutral lipids, confirming the feature of improving fat and cholesterol.

<Test Example 8> Sensory evaluation of garlic bamboo salt

In order to investigate the acceptability of garlic bamboo salt prepared in Examples 1 and 2, garlic bamboo salt prepared in Comparative Examples 1 and 2, and garlic salt prepared in Comparative Example 3, sensory evaluation was performed as follows.

The sensory test for aroma, taste, color, appearance, and overall acceptability was repeated three times for 25 sensory test agents, and the results shown in Table 13 were obtained.

As a test method, a 5-point comparison scale method was used, and 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike were assigned, respectively, and the final response score was The arithmetic mean value was calculated by summing.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 incense 4.9 4.9 2.3 3.2 2.1 taste 4.9 4.9 2.4 3.1 2.5 color 4.9 4.9 2.5 3.4 2.3 Exterior 4.9 4.9 2.4 3.1 2.2 overall sign 4.9 4.9 2.3 3.2 2.3

As shown in Table 13, the garlic bamboo salt prepared in Examples 1 and 2 showed very high aroma, taste, color, appearance and overall preference compared to Comparative Examples 1 to 3.

<Test Example 9> Microbial detection test of garlic bamboo salt

Garlic bamboo salt prepared in Examples 1 and 2, garlic bamboo salt prepared in Comparative Examples 1 and 2, and garlic salt prepared in Comparative Example 3 were stored at 7 to 10 ° C. refrigerated conditions, and samples were taken at intervals of one month Microbial quality changes were investigated.

Microbial detection analysis was carried out according to the standard method according to the Food Code, and microbial items for a total of three quality control items, total number of bacteria, coliform group, and Staphylococcus aureus, were tested and confirmed. 10 g of sample and 90 ml of sterilized physiological saline (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. After culturing at (37±1° C.) for 24 hours, colony-forming cells were counted, and the average value of 2 to 3 repetitions was used to express the number of bacteria per gram of sample (CFU/g). The results are shown in Table 14 below.

storage duration Test Items Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 1 month later Normal bacterial count 1.2x10 1.2x10 2.2x10 2.2x10 2.2x10 coliform N.D. N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. N.D. 2 months later Normal bacterial count 1.8x10 1.7x10 3.4x10 3.2x10 3.8x10 coliform N.D. N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. N.D.

As shown in Table 14, the total number of bacteria after 2 months of storage was as low as 1.8x10 CFU/g and 1.8x10 CFU/g in the case of garlic bamboo salt of Examples 1 and 2, and coliforms and Staphylococcus aureus were found in all samples. Not detected.

<Test Example 10> Sensory evaluation of meat using garlic bamboo salt

The sensory test was performed by roasting beef using garlic bamboo salt prepared in Examples 1 and 2, garlic bamboo salt prepared in Comparative Examples 1 and 2, and garlic salt prepared in Comparative Example 3. Sensory evaluation of each of the grilled beef was performed.

25 sensory inspectors with sensory identification ability of this food were selected and the sensory quality evaluation scale was 9-point scoring method (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly bad, 1 Point: very bad). The sensory test results were verified for significant differences between each sample by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 15 (average values) below.

color taste catch meat incense texture overall sign Example 1 8.9 8.9 8.9 8.9 8.9 8.9 Example 2 8.9 8.9 8.9 8.9 8.9 8.9 Comparative Example 1 3.8 4.1 3.6 1.3 2.3 2.9 Comparative Example 2 3.9 4.2 2.3 2.3 2.1 2.8 Comparative Example 3 2.1 2.1 2.5 2.5 2.1 2.5

As shown in Table 15, when beef was grilled using garlic bamboo salt prepared according to the present invention, it was evaluated excellently in color, taste and aroma, and in particular, it was almost completely removed from the meat, giving a very good evaluation in the overall preference evaluation. received

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

A method for producing garlic bamboo salt, characterized in that bamboo salt and dry garlic powder are mixed in a weight ratio of 9: 1 to 7: 3. According to claim 1,
A method for producing garlic bamboo salt comprising the following steps:
(S1) preparing bamboo salt using sun salt;
(S2) Dissolve in the bamboo salt water prepared in step (S1), mix dried garlic powder in a weight ratio of 9:1 to 7:3, and freeze-dry at 35 to 40 ° C. under vacuum to sublimate the ice crystals while removing moisture. removing; and
(S3) Grinding the garlic bamboo salt ice crystals prepared in step (S2) to a size of 40 to 50 mesh to obtain garlic bamboo salt. According to claim 1,
The method for producing garlic bamboo salt, characterized in that the bamboo salt is bamboo salt. According to claim 1,
The method for producing garlic bamboo salt, characterized in that the bamboo salt is prepared according to a method comprising the following steps:
(1) putting bay salt in bamboo, covering the entrance with ocher, and roasting it over a wood fire at a temperature of 1000 to 2000 ° C to burn all the bamboo and leave only the salt pillar; and
(2) Crush the remaining salt column in step (1), put it back into the bamboo tube, repeat the process of step (1) 8 more times, and cool to obtain bamboo salt. According to claim 4,
Method for producing garlic bamboo salt, characterized in that in the last baking step of (2), the baking step is performed by sprinkling pine powder and raising the heating temperature by 10 to 20 ° C. Garlic bamboo salt prepared by the manufacturing method according to any one of claims 1 to 5.

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