WO2022071631A1 - Extrait d'ail noir et son procédé de préparation - Google Patents

Extrait d'ail noir et son procédé de préparation Download PDF

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Publication number
WO2022071631A1
WO2022071631A1 PCT/KR2020/017494 KR2020017494W WO2022071631A1 WO 2022071631 A1 WO2022071631 A1 WO 2022071631A1 KR 2020017494 W KR2020017494 W KR 2020017494W WO 2022071631 A1 WO2022071631 A1 WO 2022071631A1
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Prior art keywords
black garlic
garlic
extract
low
drying
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PCT/KR2020/017494
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English (en)
Korean (ko)
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백지원
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백지원
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Publication of WO2022071631A1 publication Critical patent/WO2022071631A1/fr

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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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • 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
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Definitions

  • 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.
  • 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.
  • black garlic 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.
  • 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
  • the present inventors have researched and developed a new processing technology for improving the applicability and marketability of black garlic.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • step 3 repeating the step of aging and drying the pre-treated garlic of step 2) at low temperature 4 to 5 times;
  • 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.
  • 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.
  • step 2 2) preparing a mixture by mixing fruit concentrate and honey with the black garlic extract concentrate of step 1);
  • step 2) packing the mixture of step 2) into a packaging material; provides a method for producing black garlic sticks, including a.
  • black garlic stick prepared by the manufacturing method according to the present invention, comprising black garlic extract concentrate, fruit concentrate, and honey.
  • It provides a black garlic beverage comprising a black garlic extract concentrate, prepared by the manufacturing method according to the present invention.
  • It provides a black garlic cheong prepared by the manufacturing method according to the present invention, comprising a black garlic extract concentrate.
  • 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.
  • 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.
  • 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.
  • FIG. 1 is a diagram showing a manufacturing process of a black garlic extract according to an embodiment of the present invention.
  • step 3 repeating the step of aging and drying the pre-treated garlic of step 2) at low temperature 4 to 5 times;
  • 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.
  • the pretreatment in step 2) is to evenly spray or apply the extract, concentrate, or spread of omija on garlic.
  • the pretreatment is additionally performed 1 to 2 times after the first or second low-temperature aging, respectively.
  • 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.
  • 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 °C.
  • 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.
  • 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. .
  • 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
  • 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
  • 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
  • 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 °C.
  • 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
  • the third low-temperature aging is 40 It is more preferable to aged at a low temperature for 14 to 15 days at ⁇ 50 °C
  • the fourth low temperature aging for 14 to 15 days at 30 ⁇ 35 °C.
  • 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.
  • the first to third drying is drying at room temperature for 24 to 30 hours
  • the fourth drying is drying at room temperature for 72 to 80 hours.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • the present invention provides a black garlic extract obtained by extracting the aged raw material of black garlic according to the present invention.
  • 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.
  • 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
  • step 2 2) preparing a mixture by mixing a fruit concentrate and honey with the concentrate of the black garlic extract of step 1);
  • step 2) packing the mixture of step 2) into a packaging material; provides a method for producing black garlic sticks, including a.
  • the concentrate of step 1) is concentrated using a concentrator, preferably to 50 to 70 brix, and more preferably to 60 to 70 brix.
  • 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.
  • step 2) 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.
  • vitamins, minerals and amino acids may be additionally included in the mixture of step 2).
  • the vitamin is preferably at least one selected from the group consisting of vitamins B1, B2, B3, B6, C and D.
  • 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.
  • 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
  • gum may be included in the mixture of step 2) to additionally increase the viscosity.
  • 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).
  • 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.
  • 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.
  • the present invention provides a black garlic beverage comprising a black garlic extract concentrate, prepared by the manufacturing method according to the present invention.
  • the present invention provides a black garlic cheong containing black garlic extract concentrate, prepared by the manufacturing method according to the present invention.
  • 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.
  • a mixture for sticks was prepared by adding black garlic concentrate and omija concentrate in a 1:1 weight ratio, and honey 10%.
  • Example 1> After performing the steps of primary drying, primary pretreatment, 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.
  • 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.
  • 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 other processes were prepared in the same manner.
  • 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.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

La présente invention concerne un extrait d'ail noir et son procédé de préparation et, plus spécifiquement, un procédé de préparation d'une substance fermentée à base d'ail noir caractérisée par un goût et une nutrition améliorés, dans lequel un procédé de cuisson à la vapeur et de séchage de l'ail est répété plusieurs fois et un extrait de Schisandra chinensis Baillon est ajouté pour éliminer les odeurs, suivi de l'ajustement de l'acidité, un procédé de préparation d'un extrait d'ail noir à partir de la substance fermentée à base d'ail noir, un procédé de préparation d'une solution à base d'ail noir concentrée obtenue en concentrant l'extrait d'ail noir, et un extrait d'ail noir et une boisson à base d'ail noir, tous obtenus par les procédés de préparation. L'extrait d'ail noir de la présente invention est exempt de l'odeur désagréable de l'ail, est facilement buvable et se caractérise par un arôme et une commercialisation améliorés, ce qui permet de trouver des applications avantageuses dans des aliments fonctionnels pour renforcer des fonctions anti-oxydantes et immunitaires, de se remettre de la fatigue et d'améliorer la circulation sanguine.
PCT/KR2020/017494 2020-09-29 2020-12-02 Extrait d'ail noir et son procédé de préparation WO2022071631A1 (fr)

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KR10-2020-0126882 2020-09-29
KR1020200126882A KR102480851B1 (ko) 2020-09-29 2020-09-29 흑마늘 추출물 및 이의 제조방법

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KR102458946B1 (ko) * 2022-04-11 2022-10-24 백지원 이미, 이취가 제거된 흑마늘 추출액 제조방법
KR102458943B1 (ko) * 2022-04-11 2022-10-24 백지원 흑마늘 초콜릿 제조방법
KR102435548B1 (ko) * 2022-05-31 2022-08-26 (주)에이피테크놀로지 액상스틱형 에너지 스포츠 음료

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