WO2016035916A1

WO2016035916A1 - Method for making black garlic

Info

Publication number: WO2016035916A1
Application number: PCT/KR2014/008432
Authority: WO
Inventors: 유정철
Original assignee: 영농조합법인 태영농수산
Priority date: 2014-09-05
Filing date: 2014-09-05
Publication date: 2016-03-10
Also published as: CN105592718A

Abstract

The present invention relates to a method for making black garlic and, more specifically, to a method for making black garlic, wherein coffee, lemon, Japanese apricot, and a Sarcodon aspratus extract, which are natural materials, are used so that the functionalities of the natural materials are given to the black garlic and a distinctive pungent aroma of the garlic is mitigated. The method for making the black garlic according to the present invention comprises the steps of: a first step of washing whole bulbs of garlic; a second step of immersing the whole bulbs of garlic in a mixed solution; a third step of drying the whole bulbs of garlic, which have been immersed in the mixed solution, together with eucalyptus leaves; a fourth step of dividing the dried whole bulbs of garlic into cloves of garlic; a fifth step of aging the cloves of garlic at a low temperature; a sixth step of fermenting and aging the cloves of garlic, which have been aged at a low temperature, at a temperature condition of 70-75℃ for 15 days; and a seventh step of drying the fermented and aged cloves of garlic, wherein the mixed solution is prepared by mixing 0.5 parts by weight of lemon, 1 part by weight of Japanese apricot, and 8 parts by weight of a Sarcodon aspratus extract, on the basis of 1 part by weight of a pure coffee liquid.

Description

Black Garlic Manufacturing Method

The present invention relates to a method of manufacturing black garlic, and more particularly, to a method of manufacturing black garlic by adding the functionality of natural ingredients to black garlic and relieving the spicy aroma peculiar to garlic by using natural ingredients such as coffee, lemon, plum, and mushroom extracts. will be.

Garlic is a perennial bulbous plant belonging to the genus Liliaceae allium, and has been used for the treatment of parasites, insect bites, wounds, tumors, ulcers, and headaches as a folk remedy, and the commonly known effects include prevention of stroke, hypertension and atherosclerosis. It has the effect of refreshing, promoting blood circulation, nerve stabilization, parasite control and bactericidal effect. In recent years, research shows that it can detoxify toxic and heavy metal poisoning of sulfur amino acid and its derivative compounds, and inhibit heavy metal absorption in the digestive tract. It has been experimentally proven to be effective in improving antibacterial activity and lipid metabolism in the body and has been selected as an effective food for cancer prevention by the National Cancer Institute.

Therefore, when allicin, the main component of garlic, is crushed in garlic tissue, allicin, known as garlic's characteristic odor component, is decomposed by an enzyme called alyinase, causing bad breath, which causes it to be avoided for food despite the various excellent effects of garlic. It is becoming. In addition, there was a problem that the intake of garlic alone was not possible due to the spicy aroma unique to garlic.

The present invention has been made in order to improve the above problems, the purpose of using the coffee, plum, lemon, chopped mushroom extract to alleviate the spicy aroma of garlic to increase the consumer's preference for black garlic.

In addition, the purpose of using the eucalyptus when aging black garlic to block black bacteria and to control the humidity to produce a good quality black garlic.

The problem to be solved by the present invention is not limited to the above-mentioned problem, another problem to be solved by the present invention not mentioned here is apparent to those skilled in the art from the following description. Can be understood.

The black garlic production method according to the present invention comprises a first step of washing the whole garlic; A second step of immersing the whole garlic in a mixed solution; A third step of drying the whole garlic dipped in the mixed solution together with the eucalyptus leaves; A fourth step of separating the dried whole garlic into a side garlic; A fifth step of low temperature ripening the garlic; A sixth step of fermenting the low temperature aged garlic for 15 days at a temperature of 70 ° C. to 75 ° C .; A seventh step of drying the fermented matured garlic; Including, but the mixed solution is prepared by mixing 0.5 parts by weight of lemon juice, 1 part by weight of plum, 8 parts by weight of the mushroom extract per 1 part by weight of the coffee stock solution.

The black garlic production method according to the present invention by the means for solving the above problems has the effect of improving the spicy aroma of garlic and having a better aroma and excellent black garlic taste, color, texture and the like.

1 is a flow chart showing the flow of the black garlic production method according to the present invention.

Specific matters including the problem to be solved, the solution to the problem, and the effects of the present invention as described above are included in the embodiments and drawings to be described below. Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

Hereinafter, with reference to the accompanying drawings will be described the present invention in more detail.

1 is a view showing the flow of the black garlic production method according to the present invention.

First, in the first step (S10) to wash the whole garlic. Specifically, the foreign matter in the harvested whole garlic is removed and washed with water.

Next, in the second step (S20), the whole garlic is immersed in the mixed solution. Specifically, it is immersed in the mixed solution to remove the spicy taste of the whole garlic.

The mixed solution is prepared by mixing coffee, lemon, plum, and pickled mushroom extract at a predetermined ratio, by mixing 0.5 parts by weight of lemon, 1 part by weight of plum, and 8 parts by weight of mushroom extract.

When the mixing ratio is out of the odor of each material is too strong may cause a problem that does not express the natural taste of garlic when manufacturing black garlic is preferably mixed in the above ratio.

The mushroom is very well matched with black garlic, and helps in healing diet and indigestion.

The time for immersing the whole garlic in the mixed solution is 24 hours. If the immersion time is less than 24 hours, the functionality of the natural ingredients in the mixed solution may not be effectively delivered, and the scent of garlic may not be sufficient, and if the time exceeds 24 hours, the drying operation to be carried out is excessively timed. The problem arises that impairs the efficiency of the work.

Next, in the third step (S30) to dry the whole garlic from the mixed solution. Specifically, the whole garlic dipped in the mixed solution is dried.

In the drying, the drying temperature is dried for 15 days by supplying dry air of 10% to 15% humidity at 55 ℃ to 60 ℃ temperature.

When the drying time is less than 15 days, the drying does not occur sufficiently, so it is difficult to separate the whole garlic from the garlic, and if it exceeds 15 days, the drying is already completed, which may impair the efficiency of the entire work.

Place the eucalyptus leaves on the edge of the garlic so that the humidity can be adjusted during drying and block various germs. Due to the eucalyptus leaves the flavor of the whole garlic is better and the drying proceeds more smoothly can shorten the drying time.

By immersing and drying the whole garlic, it is also possible to obtain the effect that the outer shell of the whole garlic is called by the solution, and the operation which peels off the outer skin becomes easy.

Next, in the fourth step (S40), the dried whole garlic is separated by a side garlic. Specifically, the dried whole garlic is separated by side garlic using high pressure air or the like and then the shell is removed.

By removing the shell, it is possible to increase the effect of aging in the low temperature aging step.

Next, in the fifth step (S50) the low garlic is aged. Specifically, the peeled garlic is aged at low temperature.

The low temperature aging is preferably carried out at -7 ℃ to -10 ℃ for 25 days at 50% to 55% humidity conditions.

The low temperature aging can remove the irritating and unpleasant smell peculiar to garlic, as well as increase the viscosity and chewy state.

When the low temperature aging time is less than 25 days, the viscosity and chewy texture of garlic may not be sufficiently exhibited. When the low temperature aging time exceeds 25 days, the taste of garlic may be deteriorated due to excessive aging. desirable.

In addition, temperature, time, humidity, oxygen, etc. during the low temperature aging is an important factor to determine the aroma, taste, texture of the garlic, especially temperature and time is the most important factor, so low temperature aging to meet the above conditions.

Next, in the sixth step (S60) fermentation of the side garlic. Specifically, fermentation of the low-temperature aging garlic is prepared by black garlic.

The fermentation aging is fermented and aged for 15 days at low temperature aging garlic for 70 ℃ to 75 ℃ temperature conditions. By fermentation aging can improve the taste and aroma of black garlic.

If the fermentation aging time is less than 15 days, fermentation does not proceed sufficiently to improve the taste and aroma of black garlic, and the color of garlic does not have a clear black color. There is a risk that the taste and aroma of the product may be altered.

Next, in the seventh step (S70) to dry the fermented garlic garlic. Specifically, by drying the fermented ripe garlic, it controls the moisture content of the garlic.

The fermented aged garlic is dried at a temperature of 35 ° C. to 40 ° C. until the garlic internal moisture content is 17 to 20% by weight. This, even if the garlic is exposed to the outside can prevent the component change, there is an effect that blocks the chemical or enzymatic reaction of the garlic itself.

If the drying temperature is less than 35 ℃ when drying the garlic, there is a problem that the drying process may be long, and when the garlic garlic exceeds 40 ℃, the taste and aroma of garlic may be altered.

Eucalyptus leaves are placed at the edges of the garlic so as to control the humidity during drying and block various germs. Due to the eucalyptus leaves, the flavor of garlic is better and the drying proceeds more smoothly, which can shorten the drying time.

The black garlic prepared by the method of preparing black garlic according to the present invention may be diluted with water according to the use to prepare a concentrate or an extract.

In the following, in order to examine the effect on the addition of the mixed solution used in the black garlic production method of the present invention will be described in detail the experiment experiment using the Comparative Example and Example.

Comparative Example 1

Comparative Example 1 is a black garlic prepared by aging by a generally prepared black garlic production method.

Example 1

Example 1 is prepared by immersing the whole garlic in a mixed solution (solution mixed with 0.5 parts by weight of lemon, 1 part by weight of plum, 5 parts by weight of mushroom extract) by the black garlic production method of the present invention It is black garlic.

Example 2

Example 2 was prepared by immersing the whole garlic in a mixed solution (solution mixed with 0.5 parts by weight of lemon, 1 part by weight of plum, 8 parts by weight of mushroom extracts) by the black garlic production method of the present invention It is black garlic.

Example 3

Example 2 was prepared by immersing the whole garlic in a mixed solution (solution mixed with 0.5 parts by weight of lemon, 1 part by weight of plum, 10 parts by weight of mushroom extract) by the black garlic production method of the present invention It is black garlic.

In order to compare the quality characteristics of black garlic by using the above examples and comparative examples, a food engineering graduate student who was recognized as a tester was selected and subjected to sensory evaluation after training suitable for the purpose of this experiment. The sensory test items were conducted on a 9-point scale, which is rated as 9 points for very good and 1 point for very bad for the color, taste, texture, and overall acceptability of ginger tea. .

Table 1

division	color	flavor	Texture	Overall preference
Comparative Example 1	4.2	5.1	4.3	4.8
Example 1	4.8	5.3	5.5	5.4
Example 2	6.9	7.6	6.8	7.6
Example 3	5.8	5.4	6.0	6.6

As shown in Table 1, compared with Comparative Example 1, Examples 1 to 3 showed excellent sensory properties in all items. Therefore, it can be seen that consumer preference of black garlic immersed in a mixed solution is higher than that of ordinary black garlic.

In addition, as a result of comparing the Examples 1 to 3, the color, taste, viscosity and overall acceptability of Example 2 showed the best sensory, followed by Example 3, Example 2. Therefore, in the production of black garlic, the mixing ratio of the mixed solution is adjusted according to the consumer, but it is understood that it is preferable to prepare by mixing 0.5 parts by weight of lemon, 1 part by weight of plum, and 8 parts by weight of the mushroom extract with respect to 1 part by weight of coffee. Can be.

As such, the technical configuration of the present invention described above can be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and their All changes or modifications derived from an equivalent concept should be construed as being included in the scope of the present invention.

Claims

A first step of washing the whole garlic;

A second step of immersing the whole garlic in a mixed solution;

A third step of drying the whole garlic dipped in the mixed solution together with the eucalyptus leaves;

A fourth step of separating the dried whole garlic into a side garlic;

A fifth step of low temperature ripening the garlic;

A sixth step of fermenting the low temperature aged garlic for 15 days at a temperature of 70 ° C. to 75 ° C .;

A seventh step of drying the fermented matured garlic; Including,

The mixed solution is prepared by mixing 0.5 parts by weight of lemon juice, 1 part by weight of plum, 8 parts by weight of the extract of the mushroom extract per 1 part by weight of the coffee stock solution
The method of claim 1,

Drying temperature during the drying in the third step is black garlic manufacturing method characterized in that the drying for 15 days by supplying dry air of 10% to 15% humidity at 55 ℃ ~ 60 ℃ temperature
The method of claim 1,

Low temperature aging in the fifth step black garlic production method characterized in that it is carried out for 25 days at -7 ℃ to -10 ℃ 50% to 55% humidity conditions
The method of claim 1,

The method of drying black garlic when the garlic is dried in the seventh step until the internal moisture content of garlic becomes 17 to 20% by weight at a temperature of 35 ° C. to 40 ° C.