WO2021045522A1 - Procédé de production d'une sauce à l'ail concentrée, et sauce à l'ail concentrée ainsi produite - Google Patents

Procédé de production d'une sauce à l'ail concentrée, et sauce à l'ail concentrée ainsi produite Download PDF

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WO2021045522A1
WO2021045522A1 PCT/KR2020/011837 KR2020011837W WO2021045522A1 WO 2021045522 A1 WO2021045522 A1 WO 2021045522A1 KR 2020011837 W KR2020011837 W KR 2020011837W WO 2021045522 A1 WO2021045522 A1 WO 2021045522A1
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garlic
sauce
mixed solution
decoction
added
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PCT/KR2020/011837
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English (en)
Korean (ko)
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박은실
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박은실
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/06—Amino acid
    • A23V2250/0616—Cysteine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/212—Garlic

Definitions

  • It relates to a method for preparing a decoction garlic sauce and a decoction garlic sauce prepared therefrom.
  • Garlic is rich in B vitamins, which facilitates the body's energy metabolism. In addition, it contains a large amount of allicin, which has a strong bactericidal action, so it helps strengthen immunity and helps to suppress the occurrence of cancer caused by chemical factors.
  • a large amount of organic germanium and selenium components also help inhibit and prevent cancer cells, and allicin components bind to vitamin B6 in the body to activate the function of pancreatic cells, and help to lower blood sugar by facilitating the secretion of insulin. give.
  • it is rich in vitamin B1, which helps relieve fatigue caused by exercise or stress by inhibiting the production of lactic acid, which is a fatigue substance, and helps reduce muscle pain and increase growth.
  • S-allylcysteine contained in garlic is one of sulfur compounds such as allicin and allin, and exhibits anticancer effects by inhibiting the generation of carcinogens.
  • garlic is a food material used in various dishes due to the above-described efficacy and unique aroma, but it is inconvenient to cook or consume because the taste and aroma are somewhat spicy and irritating.
  • It is to provide a method for producing a decoction garlic sauce comprising; cooling the fifth mixed solution and then pulverizing it.
  • Another aspect is to provide a decoction garlic sauce prepared by the above manufacturing method.
  • Another aspect is to provide kimchi prepared by adding the decoction garlic sauce.
  • Another aspect is to provide pork cutlet prepared by adding the decoction garlic sauce.
  • It provides a method for producing a decoction garlic sauce comprising; cooling the fifth mixed solution and then pulverizing it.
  • the decoction garlic sauce prepared by the above manufacturing method does not have the characteristic scent of garlic, so foreigners, children as well as adults do not have a feeling of rejection.It contains a large amount of polyphenol compounds, so it has excellent antioxidant activity, and the content of S-allylcysteine is high. As a source with excellent anticancer effect, it can be used as a source in various foods.
  • the water may be bottled water, purified water, or distilled water, and specifically purified water.
  • the concentration of the ethanol aqueous solution is 15 to 45% by volume, 15 to 40% by volume, 15 to 35% by volume, 20 to 45% by volume, 20 to 40% by volume, 20 to 35% by volume, 25 to 45 It may be volume %, 25 to 40 volume %, or 25 to 35 volume %.
  • the prepared source When the concentration of the aqueous ethanol solution is less than 15% by volume, or when water is used instead of the aqueous ethanol solution, the prepared source may be too thin to be used as a source, and when the concentration of the aqueous ethanol solution exceeds 45% by volume, the prepared source
  • the antioxidant activity of may decrease, or the content of S-allylcysteine, which exhibits anticancer effect, may decrease.
  • the mixing ratio of water and the aqueous ethanol solution is 7:1 to 18:1 by volume, 7:1 to 15:1 by volume, 7:1 to 14:1 by volume, A volume ratio of 10:1 to 18:1, a volume ratio of 10:1 to 15:1, a volume ratio of 10:1 to 14:1, a volume ratio of 12:1 to 18:1, a volume ratio of 12:1 to 15:1, or It may be a volume ratio of 12:1 to 14:1.
  • the antioxidant activity of the prepared source may decrease or the content of S-allylcysteine exhibiting anticancer effect may decrease, and exceed 18:1.
  • the prepared sauce may be too thin to be used as a sauce.
  • the salt may be sea salt or bamboo salt, and more specifically, bamboo salt. If the salt is not added, the flavor of garlic is very strong in the prepared sauce, so the preference may be very deteriorated, and even if the salt is not bamboo salt, the flavor of garlic remains more than when using bamboo salt, so the preference is lowered or , Garlic taste can be emphasized when used in food.
  • the bamboo salt may function as an antiseptic.
  • the salinity of the second mixture is 0.05 to 0.6% by volume, 0.05 to 0.5% by volume, 0.05 to 0.4% by volume, 0.1 to 0.6% by volume, 0.1 to 0.5% by volume, 0.1 to 0.4% by volume, 0.2 to It may be 0.6% by volume, 0.2 to 0.5% by volume, or 0.2 to 0.4% by volume.
  • the prepared sauce When the salinity of the second mixture is less than 0.05% by volume, the prepared sauce has a garlic scent, the salt is low, and the taste may be mingling, and when the salinity of the second mixture is more than 0.6% by volume, the salty taste is too strong. Preference can be degraded and it can be difficult to use as a source.
  • the temperature of the second mixture is 70 to 130 °C, 70 to 120 °C, 70 to 110 °C, 80 to 130 °C, 80 to 120 °C, 80 to 110 °C, 90 to 130 °C, 90 to 120
  • the garlic may be added when the temperature is 90 to 110°C.
  • the garlic sticks and burns during the preparation of the sauce, resulting in a burnt taste in the prepared sauce.
  • the color of the prepared sauce may become too yellow to look good, and the content of S-allylcysteine and the content of polyphenol compounds decreases. It can be, the antioxidant ability and anti-cancer effect can be lowered.
  • the garlic may be peeled garlic, and may be washed and dried. If the garlic is not peeled, the color of the prepared sauce may be violet, and the texture may be poor due to the remaining peel residue. If the garlic is not washed, foreign substances such as soil may be used as the source. If not dried after washing, the sauce may become thinner.
  • the garlic may be non-garlic or field garlic, specifically, field garlic, and the origin of the garlic may be Uiseong-gun, Gyeongsangbuk-do or Seosan-si, Chungcheongnam-do, and specifically Seosan-si, Chungcheongnam-do.
  • the garlic is the ratio of 1 to 4 g of garlic per ml of the first mixture, the ratio of 1 to 3 g of garlic per ml of the first mixture, the ratio of 1 to 2.9 g of garlic per ml of the first mixture, the first mixture
  • the ratio of 2 to 4 g of garlic per 1 ml, the ratio of 2 to 3 g of garlic per ml of the first mixture, the ratio of 2 to 2.9 g of garlic per ml of the first mixture, 2.1 to 4 g of garlic per ml of the first mixture It may be added at a ratio of 2.1 to 3 g of garlic per ml of the first mixture or 2.1 to 2.9 g of garlic per ml of the first mixture.
  • the content of compounds exhibiting antioxidant activity such as polyphenol compounds, may be reduced, and the garlic is 4 garlic per ml of the first mixture. If more garlic is added than the ratio of g, the characteristic flavor of garlic may be stronger, the viscosity may be increased, and a lot of garlic lumps may remain in the prepared sauce.
  • the heating of the third mixture is 180 to 260°C, 180 to 240°C, 180 to 230°C, 200 to 260°C, 200 to 240°C, 200 to 230°C, 210 to 260°C, 210 to 240 °C or at a temperature of 210 to 230 °C 3 to 17 minutes, 3 to 15 minutes, 3 to 12 minutes, 5 to 17 minutes, 5 to 15 minutes, 5 to 12 minutes, 8 to 17 minutes, 8 to 15 minutes or 8 It may be heated for 12 minutes.
  • the heating temperature is less than 180°C or is heated for less than 3 minutes, the third mixed solution does not sleep, so the amount of the prepared sauce may be large and thin, and the heating temperature is more than 260°C or when heated for more than 17 minutes , The amount of sauce prepared is too drowsy, dark, yellowish in appearance, and may have a strong garlic scent.
  • the water and ethanol aqueous solution are 1:0.5 to 1:1.5, 1:0.5 to 1:1.2, 1:0.5 to 1:1.1, 1:0.7 to 1:1.5, 1:0.7 to 1:1.2, 1:0.7 to 1:1.1, 1:0.9 to 1:1.5, 1:0.9 to 1:1.2 or 1:0.9 to 1:1.1 It may be added.
  • the viscosity may increase and the utilization as a source may decrease.
  • the sauce may become too thin, and if it exceeds 1:1.5, the characteristic of garlic The scent may be strong, the antioxidant activity may be lowered, and the content of S-allylcysteine may decrease.
  • the volume of the aqueous ethanol solution added in the step of obtaining the fourth mixed solution may be the same as the volume of the aqueous ethanol solution in the step of obtaining the first mixed solution.
  • the garlic-specific scent may be stronger, and a polyphenol compound or S-allylcysteine As the content of is small, the anticancer effect and antioxidant activity may be lowered.
  • the fourth mixed solution may be first heated and second heated.
  • the primary heating of 100 to 180 °C, 100 to 160 °C, 100 to 150 °C, 120 to 180 °C, 120 to 160 °C, 120 to 150 °C, 130 to 180 °C, 130 to 160 °C or 130 to 150 °C Heated at a temperature for 10 to 50 minutes, 10 to 40 minutes, 10 to 35 minutes, 20 to 50 minutes, 20 to 40 minutes, 20 to 35 minutes, 25 to 50 minutes, 25 to 40 minutes or 25 to 35 minutes I can.
  • the secondary heating of 60 to 140 °C, 60 to 120 °C, 60 to 110 °C, 80 to 140 °C, 80 to 120 °C, 80 to 110 °C, 90 to 140 °C, 90 to 120 °C or 90 to 110 °C At the same time with stirring for 30 to 180 minutes, 30 to 150 minutes, 30 to 120 minutes, 60 to 180 minutes, 60 to 150 minutes, 60 to 120 minutes, 75 to 180 minutes, 75 to 150 minutes or 75 to 120 minutes at temperature It may be secondary heating.
  • First heating or second heating of the fourth mixed solution is not performed, the first heating temperature is less than 100°C, the first heating time is less than 10 minutes, the second heating temperature is less than 60°C, or the second heating time is 30 minutes If it is less than, the source may be too dilute and the content of S-allylcysteine and polyphenol compounds may be low.
  • the first heating temperature of the 4th mixed solution is more than 180°C
  • the first heating time is more than 50 minutes
  • the second heating temperature is more than 140°C
  • the second heating time is more than 180 minutes
  • the stirring is not performed during the second heating. If not, the prepared decoction garlic sauce may stick and burn, or the color may appear yellow, which may not look good.
  • the fifth mixed solution may be cooled at room temperature.
  • the prepared sauce may clump.
  • the pulverization is 2500 to 17500 rpm, 2500 to 15000 rpm, 2500 to 12500 rpm, 5000 to 17500 rpm, 5000 to 15000 rpm, 5000 to 12500 rpm, 7500 to 17500 rpm, 7500 to 15000 rpm Or 5 to 25 minutes, 5 to 20 minutes, 5 to 17 minutes, 10 to 25 minutes, 10 to 20 minutes, 10 to 17 minutes, 13 to 25 minutes, 13 to 20 minutes or 13 to 17 minutes at 7500 to 12500 rpm It may be that the liver is performed.
  • the crushing speed is less than 2500 rpm, or the crushing time is less than 5 minutes, sufficient pulverization is not performed, and garlic lumps may be present in the prepared sauce, resulting in a decrease in texture and when chewed.
  • the characteristic scent may be strong, and when the crushing speed is more than 17500 rpm or the crushing time is more than 25 minutes, it may not be good in terms of energy efficiency and process efficiency.
  • the weight of the prepared decoction garlic sauce is 55 to 95%, 55 to 90%, 55 to 85%, 60 to 95%, 60 to 90%, 60 to 85%, 65 of the weight of the added garlic. To 95%, 65 to 90%, or 65 to 85%.
  • the characteristic flavor of garlic may be strong, and if it exceeds 95%, the sauce may be thin.
  • Another aspect provides a decoction garlic sauce prepared by the above manufacturing method.
  • the decoction garlic sauce can be used in a variety of foods to which a sauce can be added, for example, Chonggak Kimchi, Nabak Kimchi, Kkakdugi, Sweet Potato Stem Kimchi, Leek Kimchi, Godeul Subo Kimchi, Bossam Kimchi, Green onion Kimchi, Chinese Cabbage Kimchi, Eggplant Kimchi , Red pepper kimchi, dongchimi, white kimchi, radish, etc.
  • red pepper paste red pepper paste, yak red pepper paste, etc.
  • ssamjang soybean paste (bean paste, strong soybean paste, etc.)
  • soy sauce e.g. soup soy sauce, flavored soy sauce, etc.
  • It can be added to various dried foods such as conjugation, seasoned bean sprouts, seasoned spinach, and the like, and specifically, it can be added into kimchi of cabbage.
  • the decoction garlic sauce can also be used for cooking to which meats are added. Specifically, it may be added to dishes using pork such as pork cutlet, steamed pork, pork belly, bossam, pork feet, and dongpayuk, and in this case, there is no smell of pork, and the meat is softer but does not smell garlic. I can.
  • the decoction garlic sauce may be added to dishes using chicken, such as boiled chicken, fried chicken soup, fried chicken, and steamed chicken. have.
  • the decoction garlic sauce may be added to dishes using beef such as steak, beef bulgogi, seolleongtang, and the like, and in this case, the smell of beef does not occur, and the meat may be softer and the smell of garlic may not be emitted.
  • garlic sauce is pasta, hamburger, aioli sauce, bagna cauda, Vietnamese salad, Vietnamese stir-fry, Vietnamese soup, Vietnamese noodles, Ngok Tran (Vietnamese sauce), Mapo tofu, Nabe, Yakisoba, It may be added to a hot pot or the like, specifically, when added to the pasta, it may be added to ragu used in the pasta, and when added to the hamburger, it may be added to the patty of the hamburger.
  • Vietnamese-style stir-fry, Vietnamese soup, Vietnamese noodles, or nuok-teok there is no garlic smell and may impart a umami taste.
  • the decoction garlic sauce may be used in various health functional foods, such as ingested as a cloth introduced in Donguibogam.
  • the decoction garlic sauce also has no resistance to foreigners, children, as well as adults as the sauce itself does not have a characteristic garlic scent, and contains a large amount of polyphenol compounds, so it has excellent antioxidant activity, and S-allylcysteine, etc. It has high anticancer effect due to its high content, and its taste is soft, so even if it is added to various foods, it may not interfere with the taste and aroma of the foods.
  • Another aspect provides kimchi prepared by adding the decoction garlic sauce.
  • the kimchi added with the decoction garlic sauce does not have the characteristic flavor or irritation of garlic, and there is no reluctance to children or foreigners who hate kimchi and garlic, so anyone can consume it.
  • kimchi ripens, not only the taste of kimchi is softened, but the sweetness of the kimchi is improved, so that not only children, foreigners, but also Koreans do not have a feeling of intake, and preference may be high.
  • the kimchi may be, for example, Chonggak Kimchi, Nabak Kimchi, Sweet Potato Stem Kimchi, Leek Kimchi, Godeul Subegi Kimchi, Bossam Kimchi, Chinese Cabbage Kimchi, Green onion Kimchi, Kkakdugi, Eggplant Kimchi, Red Pepper Kimchi, Dongchimi, Baek Kimchi, Radish Salt, etc. It could be cabbage kimchi.
  • Another aspect provides pork cutlet prepared by adding the decoction garlic sauce.
  • Pork cutlet to which the decoction garlic sauce is added does not have the characteristic flavor or irritation of garlic, and there is no reluctance to children or foreigners who do not like garlic, so anyone can consume it.
  • the pork cutlet to which the decoction garlic sauce is added does not have a pork smell compared to the pork cutlet without the decoction garlic sauce, and the meat may be soft, and the sulfation ability and anticancer effect may be excellent.
  • the decoction garlic sauce prepared according to an embodiment does not have a characteristic garlic scent, so foreigners, children as well as adults do not have a feeling of rejection.It contains a large amount of polyphenol compounds, so it has excellent antioxidant activity, and the content of S-allylcysteine is high. As a source with excellent anticancer effect, it can be used as a source in various foods.
  • FIG. 1 is a diagram showing a decoction garlic sauce prepared according to an embodiment.
  • a first mixture was prepared by mixing 650 ml of water (mineral water) and 50 ml of a 30% by volume aqueous ethanol solution (soju immersed as the first time), and salt (bamboo salt, sea salt) was added to the first mixture to obtain a salinity of 0.3% by volume.
  • a second mixed solution was prepared.
  • the dried garlic was added to prepare a third mixed solution.
  • the third mixed solution was heated at a temperature of about 220° C. for 8 to 10 minutes, and then 50 ml of water and 50 ml of a 30 vol% ethanol aqueous solution were added to prepare a fourth mixed solution.
  • the fourth mixed solution was further heated for 25 to 30 minutes by lowering the heating temperature to about 140°C. Thereafter, the heating temperature was lowered to about 100° C., and the fourth mixed solution was heated while stirring for about 90 to 180 minutes to prepare a fifth mixed solution.
  • the fifth mixed solution was cooled at room temperature and pulverized at 10000 rpm for about 10 to 20 minutes with a hand blender to prepare a decoction garlic sauce.
  • aqueous ethanol solution was used as an aqueous ethanol solution having a concentration of 50% by volume.
  • the salt was not bamboo salt, but general sea salt.
  • the garlic was added when the temperature of the second mixture was 50°C.
  • heating of the third liquid mixture was performed at a temperature of 100° C. for 8 to 10 minutes.
  • the fourth mixed solution when the fourth mixed solution was heated to about 100° C., the fourth mixed solution was heated while stirring for 240 minutes to prepare a fifth mixed solution.
  • the decoction garlic sauce prepared according to the example was well prepared and could be used as a sauce, but in the case of comparative examples, problems as shown in Table 1 were shown.
  • Comparative Example 12 Garlic sticks and burns during the manufacturing process Comparative Example 13
  • the color of the prepared sauce was purple, and the texture was not good due to the remaining skin residue.
  • Comparative Example 14 There was too much garlic in it, so the garlic scent was strong, and it was viscous, and there were a lot of garlic clumps left.
  • Comparative Example 15 The third mixture is not sleepy, so the amount of the prepared sauce is large and thin.
  • Comparative Example 16 Too thin Comparative Example 17 Was manufactured in a form similar to the example Comparative Example 18 Garlic sauce was sticky and burnt out Comparative Example 19
  • the color of the prepared garlic sauce was too yellow and the appearance was not good.
  • Comparative Example 20 Garlic lumps are present in the prepared sauce, reducing the texture and giving off a strong garlic scent when chewed.
  • Comparative Examples 7 and 17 were compared except for Comparative Examples 1 to 6, 8 to 16, and 18 to 20, which are not suitable to be prepared as decoction garlic sauce.
  • SAC S-allylcysteine
  • the SAC content of the decoction garlic sauce of Example was measured to be 35.78 ⁇ 0.30 mg / L
  • the SAC content of Comparative Examples 7 and 17 was measured to be 29.42 ⁇ 0.21 mg / L, 27.85 ⁇ 0.15 mg / L. Therefore, it was confirmed that the decoction garlic sauce according to the embodiment may increase the content of S-arylcysteine (SAC) through the corresponding process, and thus the anticancer effect may be more excellent.
  • SAC S-arylcysteine
  • the sensory evaluation method of the decoction garlic sauce according to Examples and Comparative Examples 7 and 17 was as follows. Samples were prepared in an invisible place, and a three-digit random number was weighed under the code number (Example: 237, Comparative Example 7: 592, Comparative Example 17: designated as 394) under the same conditions (1. Garlic marinated in an opaque container with a lid). Contains the sauce and wrote down the code number on the container 2. Requested to rinse the mouth through water between the product and the product 3. Chatting with others is prohibited 4. The number of products is three, and the taste of the product is made. The number of 6 cases appeared according to the order, and a total of 60 evaluators were surveyed, 10 each.) was presented to consumers. The sensory evaluation table to be provided to consumers is shown in Table 2 below.
  • Example 237 It does not have the characteristic scent of garlic (12.5%), and has a moderate sweet taste (7.5%). Comparative Example 7 (592) It tastes moderately spicy (7.5%). Comparative Example 17 (394) The color is good (5%).
  • Example 237 The touch is genuine (22.5%). Comparative Example 7 (592) Too hot (12.5%), the color is strange (7.5%). Comparative Example 17 (394) It has a unique scent of garlic (32.5%)
  • Cabbage (4 vegetables) was cut in half after removing the damaged and green stubborn outer leaves, cutting about 10 cm from the base. After that, in order to pickle the cabbage well, another 10 cm cut was placed on the bottom of the split cabbage.
  • the salted cabbages were cut in a wide bowl and stacked with the cross section facing up. Covered with a basin so that it can be pickled quickly.
  • the water was drained by putting it upside down on a tray and leaving it for 2 to 3 hours to drain the water.
  • the radish (half pieces) was cut into a suitable thickness, and the chives (20 roots) and leeks (half cuts) were well trimmed, washed, and cut into half the length of the radish.
  • Seasoned radish (soaked red pepper, pork green onion, ginger, salted shrimp), red pepper powder 4 cups, half a cup of fish sauce, 240 g of apple juice, 2/3 cups of decoctioned garlic sauce, mix well, and season with the pickled cabbage. . At this time, if it was boring, it was seasoned with bamboo salt. The prepared chives and leeks are mixed with the seasoning inside the tossed.
  • the dried cabbage was mixed with the prepared insides one leaf at a time. At this time, the stem side was particularly well-kneaded. It is good to put enough seasoning on the stems and leaves, but I made sure not to put too much inside, and after mixing them all, I wrapped them with the outermost leaves.
  • the kimchi broth may overflow during the maturation stage, so put it neatly in the kimchi container with the inside facing up, but only about 2/3 of it was put in.
  • the outer leaves and debris collected when washing the cabbage were mixed with the remaining seasoning (stained in a bowl) and covered over kimchi to block air.
  • Example 296 Comparative Example 7 was designated as 967
  • Comparative Example 17 was designated as 655
  • Table 8 the sensory evaluation table to be provided to consumers is shown in Table 8 below.
  • Example 296 There is no garlic-specific scent (22.2%), not irritating (3.1%). Comparative Example 7 (967) It tastes moderately spicy (13.5%). Comparative Example 17 (655) It feels good (5%).
  • Example 296 It tastes similar to general kimchi (31.5%). Comparative Example 7 (967) It is too spicy (8.6%), and has a characteristic garlic scent (4.5%). Comparative Example 17 (655) It has a unique scent of garlic (12.5%)

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  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
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Abstract

La présente invention concerne un procédé de production d'une sauce à l'ail concentrée, le procédé comprenant les étapes consistant à : mélanger de l'eau et une solution aqueuse d'éthanol pour obtenir un premier liquide mélangé ; ajouter du sel au premier liquide mélangé pour obtenir un deuxième liquide mélangé ; chauffer le deuxième liquide mélangé puis ajouter de l'ail à ce dernier pour obtenir un troisième liquide mélangé ; chauffer davantage le troisième liquide mélangé et ajouter ensuite de l'eau et une solution aqueuse d'éthanol à ce dernier pour obtenir un quatrième liquide mélangé ; chauffer le quatrième liquide mélangé pour obtenir un cinquième liquide mélangé ; et refroidir puis pulvériser le cinquième liquide mélangé. La sauce à l'ail concentrée produite selon le procédé ne dégage pas l'odeur distincte de l'ail, et ainsi non seulement les étrangers et les enfants, mais également les adultes n'ont pas d'aversion pour la sauce. De plus, la sauce à l'ail concentrée présente une excellente activité antioxydante du fait qu'elle contient une grande quantité de composés polyphénol, et analogues, a d'excellents effets anticancéreux du fait qu'elle contient une grande quantité de S-allylcystéine et analogue, et peut être utilisée en tant que sauce pour divers aliments.
PCT/KR2020/011837 2019-09-03 2020-09-03 Procédé de production d'une sauce à l'ail concentrée, et sauce à l'ail concentrée ainsi produite WO2021045522A1 (fr)

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KR1020190109075A KR102314155B1 (ko) 2019-09-03 2019-09-03 달인 마늘 소스의 제조 방법 및 그로부터 제조된 달인 마늘 소스
KR10-2019-0109075 2019-09-03

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KR102647750B1 (ko) 2023-11-20 2024-03-13 이유진 마늘 소스 제조방법 및 이에 의해 제조된 마늘 소스

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KR20020074829A (ko) * 2001-03-22 2002-10-04 (주)인산가 마늘취가 감소된 마늘제재 및 마늘 음료
JP2006223240A (ja) * 2005-02-21 2006-08-31 Towa Food Service Co Ltd 臭いを抑えたにんにくペーストの製造方法
JP2010022289A (ja) * 2008-07-22 2010-02-04 Acera:Kk ニンニクの脱臭方法、及びアリイン含有量の高い脱臭ニンニク食品素材、並びにこれを使用した食品
KR101463081B1 (ko) * 2014-09-12 2014-11-21 주식회사 금진식품 흑마늘 소스의 제조방법과 그 방법으로 제조된 흑마늘 소스
JP2015204821A (ja) * 2014-04-22 2015-11-19 デ イル カンパニー、リミテッド 黒ニンニク含有機能性健康キムチの製造方法
KR20180122763A (ko) * 2017-05-04 2018-11-14 유지훈 마늘 소스 조성물 및 그 제조방법

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KR101964878B1 (ko) 2016-12-26 2019-04-02 김준형 홍마늘추출물과 홍양파추출물을 혼합한 스파우트 파우치 음료 제조방법

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Publication number Priority date Publication date Assignee Title
KR20020074829A (ko) * 2001-03-22 2002-10-04 (주)인산가 마늘취가 감소된 마늘제재 및 마늘 음료
JP2006223240A (ja) * 2005-02-21 2006-08-31 Towa Food Service Co Ltd 臭いを抑えたにんにくペーストの製造方法
JP2010022289A (ja) * 2008-07-22 2010-02-04 Acera:Kk ニンニクの脱臭方法、及びアリイン含有量の高い脱臭ニンニク食品素材、並びにこれを使用した食品
JP2015204821A (ja) * 2014-04-22 2015-11-19 デ イル カンパニー、リミテッド 黒ニンニク含有機能性健康キムチの製造方法
KR101463081B1 (ko) * 2014-09-12 2014-11-21 주식회사 금진식품 흑마늘 소스의 제조방법과 그 방법으로 제조된 흑마늘 소스
KR20180122763A (ko) * 2017-05-04 2018-11-14 유지훈 마늘 소스 조성물 및 그 제조방법

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