CN113115925A - 来自分离的大蒜鳞茎的新颖黑蒜提取物及其制备方法 - Google Patents
来自分离的大蒜鳞茎的新颖黑蒜提取物及其制备方法 Download PDFInfo
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Abstract
本发明涉及来自分离的大蒜鳞茎的新颖黑蒜提取物及其制备方法。黑蒜提取物的制备方法包括(a)将整个大蒜分离成大蒜鳞茎且洗涤大蒜鳞茎;(b)在90%至100%的饱和状态的湿度中且在75℃至80℃或更低的中高温度条件下发酵和熟化步骤(a)中获得的洗涤的大蒜鳞茎;(c)将步骤(b)中获得的发酵‑熟化的材料第一次榨汁以获得提取物;(d)通过添加水在80℃至90℃/90%至100%饱和状态湿度下进一步发酵和熟化在步骤(c)后剩余的原料3天,并且然后将发酵‑熟化的材料第二次榨汁并且将第二次榨汁材料与第一次榨汁提取物混合;以及在100℃下加热和浓缩步骤(d)中获得的混合的榨汁提取物,以使酶灭活。
Description
技术领域
本发明涉及一种来自作为原料的分离的大蒜鳞茎的新颖的黑蒜提取物及其制备方法,并且更特别地,涉及提供具有改进的甜味和风味的高粘度微红褐色的大蒜提取物,其特征在于通过采用75℃至80℃作为液化酶促作用温度和95%至100%的高温和高湿度条件使用以及发酵/熟化作为原料的分离成大蒜鳞茎的大蒜。
背景技术
大蒜(Garlic)(蒜(Allium Sativum L.))是属于百合科葱属的鳞-茎(scale-stem)蔬菜,并且是改进食品味道和健康的代表性食品之一。大蒜从六月至八月进入市场,其中的一些已用作未加工的蔬菜,以及其中剩余部分储存到下一个春天。大蒜是代表性农产品之一,其中由于熟化期间干燥、腐败和发芽招致显著的营养损失,且根据作物状况价格波动剧烈。大蒜具有强烈的气味,作为我们饮食的基本调味品,已用于各种食品中的调料和泡菜。另外,最近,已经发现大蒜是健康导向的食品,以及降低胆固醇、抗衰老、抗癌以及各种抗菌效果。在Sheo(1999)中,报道了在大蒜、洋葱、姜和红辣椒汁的抗菌作用实验中,与其他样品相比,大蒜示出了最大的抗菌活性。在Nagai等人(2000)中,报道了尽管针对心脏疾病、头痛、肿瘤、寄生生物等的大蒜的药理功能,使得当取约10个大蒜鳞茎时,发现了其对流感病毒感染防御有显著效果,但是大蒜倾向于用作健康补品和医药的材料。
大蒜加工中最大的问题已表明是氧化、变色和由酶引起的风味变化。大蒜的变色可以由褐变和绿变表示。绿变主要是由在低温度下加工熟化的大蒜引起的,并且作为该原因,已经报道当其中休眠期消逝的大蒜通过物理作用影响时,新陈代谢已经被抑制,并且然后蒜氨酸酶由于突然的外部影响诸如温度升高、光和金属而起作用,并且因此色素前体与大蒜中包含的碳水化合物反应以引起绿变。将在加工的大蒜产品中的褐变分类为非酶促褐变诸如焦糖化反应(caramel reaction)、美拉德反应(mailard reaction)等,以及通过多酚氧化酶(PPO)的酶促褐变,并且在大蒜加工期间在高温下,通过肽和氨基酸的氨基与糖之间的反应的非酶促褐变反应主要发生在高温下。
移除大蒜的气味的最传统的方法是蒸或烤大蒜。已知大蒜经烤后,其风味变甜,并且刺激性的气味变得柔和,以及当大蒜经冻干,与生大蒜相比,风味变得相对温和,并且与另一种加工方法相比,功能成分的保留率是显著高的。最近,已经尝试使用大蒜的这种褐变反应开发一种具有功能性的新类型加工产品,并且当整个大蒜在高温恒温器中熟化一定周期时,甚至通过大蒜自身的成分、酶等,大蒜的内部变成黑色,其在市场中被称为黑蒜。黑蒜的特征在于具有深褐色颜色以及减少的大蒜辛辣味道,同时具有增加的粘度,甜和酸的味道是和谐的,并且具有比生大蒜更柔和的风味,并且因此,黑蒜正在兴起成为一种能够制造各种加工食品的材料。然而,黑蒜的制备方法不是统一的,并且因此,整体品质(包括风味)取决于制造商而变化。因此,正在努力改进设施方面以解决此问题。
在另一发面,作为黑蒜的代表性功能性,已经报道了抗氧化、降低体脂、免疫力增强、降低胆固醇、提高肝功能等。由于具有抗癌效果的S-烯丙基-L-半胱氨酸的含量增加等,黑蒜提取物已经示出增加其功能性。
用于制备黑蒜提取物的常规方法通常通过以下进行:发酵、熟化和提取整个大蒜实际上持续约1个月或者煮或烤整个大蒜并且然后添加水以制备提取物。
同时,至今,韩国专利注册No.10-1401956已经公开了为用于制备黑蒜提取物的工厂规模方法。然而,韩国专利注册No.10-1401956涉及黑蒜提取物和其制备方法,其特征在于,将整个大蒜直接榨汁,添加有纯化水,在90℃至100℃下加热3小时,并且然后在蒜酶灭活后冷却以去除大蒜的辛辣组分,并且加热的大蒜汁添加有果胶酶作为软化酶、糖酶作为糖化酶以及风味酶(flavozyme)作为蛋白酶,依次被酶促地分解,并且然后在90℃至100℃下促进褐变。由于通过在三个阶段中的各种酶的复杂处理,颜色为黑色或深褐色,缺点是最终产品具有低适口性。
替代地,作为制备黑蒜提取物的方法,韩国专利注册No.10-1418843已经公开。然而,这是一种从大蒜直接制备动物饲料的方法,并且公开了用于制备提取物的常规方法,其中,将黑蒜提取物和黑蒜皮从黑蒜中分离以配置为包含琼脂或糊精的黑蒜提取物包覆层,其中,切掉黑蒜的根,将白色的整个大蒜添加到蒸锅中,并且快速地在90℃下蒸200小时,即约7至8天,并且然后将黑蒜提取物榨汁,并且将黑蒜皮进行分离和收集。
另外,韩国专利注册No.10-1913096中公开了包含黑蒜提取物的Haesintang的制备方法,以及韩国专利注册No.10-1785348中公开了黑蒜提取物的制备方法。在前者中,公开了通过以下制备的黑蒜提取物:在电饭锅中热蒸所有六个鳞茎的剥皮的整个大蒜,再干燥热蒸的大蒜7至13天,并且然后在100℃/5至10小时下加热和提取干燥的大蒜。在后者中,公开了以下提取方法:自然干燥剥皮的整个大蒜和生玛卡,在水浴中干燥的混合物添加有纯化水,在90℃至100℃/20至30分钟下热加热和蒸混合物,并且然后在减压下熟化混合物并添加纯化水。
然而,甚至在任何文件中,均根本未公开或暗示通过以下的具有改进的黑蒜提取物的风味和甜味以及增加的红色和粘度的大蒜提取物的制备方法:将整个大蒜分离成大蒜鳞茎以用作大蒜提取物的原料,或者在中高温度和饱和蒸汽状态的条件下用仅大蒜中包含的酶而不添加酶来发酵/熟化大蒜鳞茎,特别地,选择75℃至80℃/95%至100%的液化酶促作用温度和湿度,最优选地自溶15天。
[现有技术]
[专利文件]
韩国专利公开No.10-2011-0053212,
韩国专利公开No.10-2012-0018505,
韩国专利公开No.10-2010-0097348,
韩国专利公开No.10-2013-0140293,
韩国专利注册No.10-895615,
韩国专利注册No.10-797915,
韩国专利注册No.10-959513,
韩国专利公开No.10-2012-0113323,
韩国专利注册No.10-1401956,
韩国专利注册No.10-1065160,
韩国专利公开No.10-2009-0082533,
韩国专利注册No.10-888692,以及
韩国专利注册No.10-983213
发明内容
[技术问题]
因此,本发明的目的是提供一种具有改进的甜味和风味以及提高的红色和粘度的黑蒜提取物及其通过以下的制备方法:均匀地渗透热传导和饱和水,而不是通过物理地使用整个大蒜,而是使用大蒜鳞茎,同时施加在液化酶促反应的75℃至80℃/95%至100%的最优条件中在热饱和状态下的湿度条件持续2周用于碳水化合物成分构成的大蒜。
[技术方案]
本发明的目的是通过制备黑蒜提取物实现,包括以下步骤:(a)筛选整个大蒜并且从整个大蒜中分离并且洗涤大蒜鳞茎;(b)在95%至100%的饱和状态湿度、75℃至80℃作为液化酶促作用温度的中高温度下发酵和熟化以上获得的洗涤的大蒜鳞茎持续2至3周,最优选地15天,代替90℃至100℃的超高温以及35%至60%或更低的低湿度的常规条件;(c)将步骤(b)中获得的发酵-熟化的材料第一次榨汁以获得提取物;(d)在80℃至90℃/饱和蒸汽条件下进一步发酵和熟化在步骤(c)榨汁之后剩余的原料持续2-3天,并且然后将发酵-熟化的材料第二次榨汁,并且将第二次榨汁材料与第一次榨汁提取物混合;以及在100℃下加热和浓缩步骤(d)中获得的混合的榨汁提取物持续30分钟以使酶灭活,并且评价其适口性和功能性。
[有益效果]
根据本发明,不仅有提供具有高粘度微红-褐色颜色以及改进的甜味和风味的、迄今为止从未存在过的新颖黑蒜提取物的效果,而且还有通过使用如上所述的新颖黑蒜提取物提供具有同时改进的各种适口性和功能性的新材料的食品组合物的优异效果。
附图说明
图1是说明作为本发明的实施方式的制备新颖黑蒜提取物的方法的示意图(分离颗粒:10kg(分离的大蒜鳞茎);发酵/熟化:中高温度75℃至80℃/95%至100%的饱和蒸汽/2至3周(15天);第一次榨汁:6kg(34白利糖度);榨汁皮+2kg水:80~90℃/2至4天(3天);第二次榨汁:2kg(16白利糖度);最终产品:3.6kg(基于70白利糖度))。
图2是根据本发明制备的具有改进的还原糖含量和其他功能性的高粘度微红-褐色黑蒜的照片。
具体实施方式
在下文中,本发明的最优选的实施方式已在参考附图1更详细地描述,但是以下实施例仅提供最优选的技术细节,对于本领域技术人员容易地实施本发明,但是本发明不限于仅仅本发明的实施例。不言而喻,液化酶类型的变化、对于酶处理的温度和湿度的简单变化等均包括在本发明的范围中。
[实施例1]
本发明的高粘度/微红褐色大蒜提取物的制备
准备11kg的6个鳞茎的生大蒜,切掉根部,并且然后将白色的整个大蒜放入圆柱形分离器中用于分离颗粒以分离成大蒜鳞茎并且洗涤以获得10kg的大蒜鳞茎。
将以上洗涤的全部大蒜鳞茎放入不锈钢蒸锅中并且自溶,并且然后在80℃或更低作为液化酶的最优活性温度、最优选地75℃下,在95%或更高的饱和蒸汽状态下发酵和熟化持续至少2周、最优选地15天。
此时,证实生大蒜细胞中存在的功能物质诸如S-烯丙基-L-半胱氨酸被活化,并且其中淀粉通过各种含硫化合物和各种糖酶酶糖化和液化的自溶通过蛋白酶诸如谷氨酰转肽酶等的作用诱导。
在本发明的实施例中,与已知现有技术不同,当生大蒜在80℃或更低下自溶时,由于美拉德反应,将大蒜细胞中的还原糖以及直接转化的氨基酸组合来诱导大蒜,以变化为褐色颜色。同时,6个鳞茎的大蒜的皮中包含的红色基天然的红色色素的活化被诱导最大化,并且最终的发酵-熟化材料具有微红褐色颜色(参加图2)。
根据本发明的在80℃或更低下在饱和蒸汽状态下发酵和熟化大蒜的实施例,还有一个特征在于,通过使存在于大蒜细胞中的蒜酶的抑制最小化适当地诱导辛辣成分Allcine的产生。
进一步地,根据本发明,其特征在于将大蒜鳞茎在80℃或更低下在饱和蒸汽状态下发酵和熟化以自然地通过大蒜细胞中存在的各种蛋白酶诸如谷氨酰转肽酶诱导发酵和熟化15天,从而诱导和转化了S-烯丙基-L-半胱氨酸(SAC)化合物含量的增加,该化合物是大蒜的功能物质。已知在生大蒜中,此种成分以10ppm或更低的痕量存在。
根据本发明,其特征在于在80℃或更低的温度条件下在90%或更高的饱和蒸汽状态下,源自6个鳞茎的生大蒜的各种液化酶诸如α-淀粉酶的活化被抑制,用7或更大的pH中和来尽可能多地抑制作为淀粉成分的寡糖的转化以及增加优选地在发酵-熟化起始时总体上葡萄糖和麦芽糖的含量,从而提高了高粘度和甜味两者(图2)。
根据由本发明诸位发明人的多个实验的结果,在90%或更高和100%的饱和蒸汽状态下以及在大蒜细胞中的液化酶的反应温度条件,即80℃或更低下,快速糖化至少2周、最优选地15天是对于使自溶产品的粘度和甜成分最大化最适合的。另一方面,在2周内在75℃至80℃下,没有充分的糖化,导致降低的甜味和浅红色。在2周或者更多,通过液化酶的作用产生大量的寡糖,导致最终大蒜提取物产品的粘度降低,但是褐变程度增加。
如上所述,在完成经受大蒜鳞茎的发酵/熟化的样品的品质测试之后,将大蒜鳞茎放入榨汁器中,并且第一次榨汁以获得6kg的34白利糖度(Brix)的黑蒜提取物(分别储存)。然后,将第一次榨汁后的剩余榨汁皮添加有2L洗涤水,并且然后放入蒸锅中并且在液化酶的80℃至90℃的作用温度或更高下第二次发酵/熟化持续2至4天,并且然后第二次榨汁以获得3kg的16白利糖度的黑蒜提取物。以上获得的6kg的第一次黑蒜提取物(34白利糖度)和从中分离的榨汁皮添加有2kg的水,并且然后放入蒸锅中,使得液化酶应用,在80℃至90℃/2至4小时额外地发酵和熟化,并且将剩余的淀粉转化为寡糖。此后,将通过第二次榨汁获得的3kg的黑蒜提取物(16白利糖度)与第一次汁混合,并且然后在100℃下加热和浓缩,以使所有的酶灭活并且获得本发明的约3.6kg的微红褐色大蒜提取物(70白利糖度)。
如上所述,糖化酶首先作用以获得具有相对高粘度和深红色的第一次提取物,并且然后液化酶再次作用以获得具有相对低粘度和高褐变程度的第二次提取物。混合的提取物的加热-浓缩的提取物具有微红-褐色颜色,有优异的功能性和改进的适口性。
这通过根据涉及在不同于本发明的最优选的实施例1的条件下单独的酶处理的实施例2至3以及对比实施例1至3的以下实验证实。
[实验实施例1]
对于选择大蒜鳞茎的最优发酵/熟化条件(温度和湿度)和时间的实验计划
为了选择根据本发明的大蒜鳞茎的最优发酵/熟化条件(温度和湿度)和时间,建立和实验了如表1中示出的实验计划。实验结果在表2中示出。
[表1]
选择大蒜鳞茎的最优发酵/熟化(自溶)温度和湿度的实验方案
作为实验的结果,还原糖的含量和SAC的含量在以下表2中示出。
[表2]
作为生物转化结果的还原糖和SAC的含量
根据实验结果,在实施例2中,其在本发明的95%/75℃的饱和湿度下发酵和熟化15天,还原糖的含量最高在4.42%,并且甜味最大化。因此,表明粘度(cp)也示出70,000或更大的最大值,并且SAC的含量也最大化,以可用于各种食品材料的添加剂。
[实验实施例2]
本发明的黑蒜提取物的感官测试结果
将根据本发明的实施例制造的黑蒜提取物产品与由其他公司K和N制造的一般商业黑蒜提取物产品进行比较。感官测试组的总数目是随机选择10人(分别5男和5女),并且进行感官测试。对于测试,使用5分标度方法,并且评价如下:1分:最差,2分:差,3分:正常,4分:好,以及5分:非常好,并且表明了其平均值(表3)。
[表3]
黑蒜提取物的感官测试结果
类别 | 本发明的产品 | K公司的产品(1) | N公司的产品(2) |
外观 | 3.6 | 2.8 | 2.6 |
颜色 | 3.6 | 3.0 | 2.6 |
风味 | 4.2 | 3.2 | 3.0 |
味道 | 4.4 | 3.6 | 2.4 |
物理特性 | 3.6 | 3.0 | 2.6 |
整体偏好 | 4.4 | 3.1 | 2.7 |
如从实验结果可以看出,本发明的黑蒜产品是黑色的,与低粘度的K公司的产品相比具有深褐色颜色,并且与低粘度的N公司的产品相比具有微红褐色颜色,并且具有相对高的还原糖的含量和高粘度。因此,获得的最好的结果不仅是外观和颜色,而且是风味和物理特性。其还示出整体偏好的最显著优异。
[实验实施例3]
使用整个大蒜和大蒜鳞茎的实验结果
本发明诸位发明人准备11kg的6个鳞茎的大蒜(整个大蒜)作为原料并且经由如实施例2使用大蒜鳞茎原料作为起始材料的相同的条件、程序和过程最终获得约3.1kg(65白利糖度)的黑蒜提取物(实验实施例4)。经由最终的发酵/熟化过程转化的提取物的还原糖的含量(%)、S-烯丙基-半胱氨酸的含量(μg/g)以及粘度(cp)如在以下表4中示出。
[表4]
整个大蒜与分离的大蒜鳞茎之间的生物转化结果的比较
作为实验的结果,与直接使用整个大蒜作为原料来制备黑蒜提取物的方法相比,在经由筛选整个大蒜并且从整个大蒜中分离大蒜鳞茎并且洗涤大蒜鳞茎的步骤来制备黑蒜提取物的方法中,发酵/熟化时间缩短并且节省了纤维皮的纤维素和半纤维素的分解时间。另外,在95%或更高的饱和湿度条件以及80℃或更低的液化酶促作用温度下,首先,淀粉通过糖酶的糖化快速进行以增加还原糖的含量和粘度,并且通过蛋白酶的快速自溶进一步增加S-烯丙基-L-半胱氨酸(SAC)的含量。认为,与大蒜鳞茎相比,整个大蒜具有相对高含量的纤维构成的皮,并且因此,获得了结果。本发明诸位发明人已确定黑蒜提取物需要使用大蒜鳞茎制备。
Claims (2)
1.一种黑蒜提取物的制备方法,包括以下步骤:(a)将整个大蒜分离成大蒜鳞茎并且洗涤所述大蒜鳞茎;(b)在90%至100%的饱和状态的湿度中并且在75℃至80℃作为液化酶促作用温度或更低的中高温度条件下发酵和熟化作为原料的所述步骤(a)中获得的洗涤的大蒜鳞茎;(c)将所述步骤(b)中获得的发酵-熟化的材料第一次榨汁以获得提取物;(d)通过添加水在80℃至90℃/90%至100%饱和状态湿度下进一步发酵和熟化在所述步骤(c)榨汁之后剩余的原料持续3天,并且然后将所述发酵-熟化的材料第二次榨汁并且将所述第二次榨汁材料与所述第一次榨汁提取物混合;以及在100℃下加热和浓缩所述步骤(d)中获得的混合的榨汁提取物,以使酶灭活。
2.一种根据权利要求1所述的方法制备的高粘度微红褐色黑蒜提取物。
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