KR100444397B1 - A Roasted Garlic Bead and a Method for Manufacturing Thereof - Google Patents
A Roasted Garlic Bead and a Method for Manufacturing Thereof Download PDFInfo
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- KR100444397B1 KR100444397B1 KR10-2002-0012745A KR20020012745A KR100444397B1 KR 100444397 B1 KR100444397 B1 KR 100444397B1 KR 20020012745 A KR20020012745 A KR 20020012745A KR 100444397 B1 KR100444397 B1 KR 100444397B1
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- garlic
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 176
- 235000004611 garlic Nutrition 0.000 title claims abstract description 173
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000011324 bead Substances 0.000 title 1
- 229940029982 garlic powder Drugs 0.000 claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002347 injection Methods 0.000 claims abstract description 9
- 239000007924 injection Substances 0.000 claims abstract description 9
- 238000010790 dilution Methods 0.000 claims abstract description 7
- 239000012895 dilution Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000008213 purified water Substances 0.000 claims abstract description 6
- 239000003085 diluting agent Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
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- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 8
- 239000000546 pharmaceutical excipient Substances 0.000 abstract description 4
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- 235000013402 health food Nutrition 0.000 abstract description 2
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- 230000008569 process Effects 0.000 description 5
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
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- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
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- 238000005520 cutting process Methods 0.000 description 2
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- 150000002632 lipids Chemical class 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 239000000243 solution Substances 0.000 description 2
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- 235000019640 taste Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 208000021959 Abnormal metabolism Diseases 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000283073 Equus caballus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000036142 Viral infection Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 235000010338 boric acid Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- 235000012255 calcium oxide Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000006371 metabolic abnormality Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 230000009385 viral infection Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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- 229940046009 vitamin E Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 구운마늘을 이용한 마늘환 및 그의 제조방법에 관한 것으로, 보다 상세하게는 정제수로 세척한 마늘을 오븐에서 4 - 6시간 동안 120 - 160℃로 5 - 8회 구우면서 뒤집기하여 암갈색으로 구워낸 마늘을 실온으로 냉각하여 마늘 굽기하는 제 1단계와, 전기의 구운 마늘을 분쇄기로 분쇄하고 수분이 남아있는 분말은 재차 건조하여 100 - 200mesh 크기로 분쇄된 마늘분말에 대하여 마늘즙희석액을 반죽기에 넣고 마늘반죽을 만드는 제 2단계와, 전기의 마늘반죽의 수분이 골고루 분포되도록 숙성시킨 마늘반죽을 사출기에 넣고 3 - 5mm 크기로 국수와 같이 사출시킴과 동시에 커터로 5mm 크기로 절단하여 실온에서 3 - 6시간 동안 자연건조시킨 후, 회전 원통에 넣고 15 - 20rpm 으로 3 - 6시간 동안 회전시켜 원형 또는 타원형으로 만드는 것과 동시에 미세분말은 떨어져 분리되어 둥근 환상형태의 마늘환을 얻는 제 3단계와, 전기의 마늘환에 다공판상에서 마늘즙 희석액을 분사시켜 열풍건조기에서 40 - 50℃에 넣어 3 - 5시간 동안 건조시켜 윤기가 나는 구운 마늘환을 가공하는 제 4단계로 구성된다.The present invention relates to a garlic ring using a roasted garlic and a method for manufacturing the same, and more particularly, to wash the garlic washed with purified water in an oven for 5-6 hours at 120-160 ° C. for 5-8 times, inverted and baked in dark brown. Cool the garlic to room temperature and bake the garlic, and grind the electric roasted garlic with a grinder. The remaining powder is dried again, and the garlic juice dilution liquid is put into the kneader for the garlic powder ground to a size of 100-200mesh. The second step of making garlic dough, and put garlic dough that is aged to distribute the moisture of the garlic dough into the injection machine into the injection machine with 3-5mm size and cut it into 5mm size with a cutter. After air drying for 6 hours, put into a rotating cylinder and rotate for 3-6 hours at 15-20rpm to make round or oval, The third step of separating and obtaining a round annular garlic ring, and spraying the garlic juice dilution on the perforated plate to the electric garlic ring, put it at 40-50 ° C. in a hot air dryer and dry it for 3 to 5 hours Consists of the fourth step of processing garlic rings.
본 발명은 첨가물이나 부형제를 일체 사용하지 않고 제조된 마늘환으로서 천연의 마늘성분을 보존하고 있으므로 건강식품으로 이용될 수 있다.The present invention can be used as a health food because it preserves the natural garlic component as a garlic ring manufactured without using any additives or excipients.
Description
본 발명은 구운 마늘을 이용한 마늘환 및 그의 제조방법에 관한 것으로, 좀더 상세하게는 정제수로 세척한 마늘을 오븐에서 굽기, 냉각, 분쇄하여 마늘반죽을 만든 후, 전기의 마늘반죽을 일정한 굵기의 가닥으로 만들어 사출기로 국수와 같은 형태로 사출시켜 절단한 후, 자연건조시키고 회전롤러상에서 둥근 환상 형태의 마늘환을 제조한다. 전기의 마늘환에 마늘즙을 분사시켜 마늘환에 윤기를 부여한 후, 건조기에서 건조하여 마늘환을 제조한다.The present invention relates to a garlic ring using roasted garlic and a method for manufacturing the same, and more particularly, after baking garlic cooled in purified water, cooling and pulverizing in an oven to make garlic dough, strands of electric garlic dough having a predetermined thickness After cutting by injection into a noodle-like shape by the injection molding machine, and then dried naturally to produce a round annular garlic ring on a rotary roller. Garlic juice is sprayed on the garlic rings to give garlic gloss, and then dried in a dryer to prepare garlic rings.
종래의 마늘을 분말화하거나 환(丸)으로 제조함에 있어서 가장 큰 문제점은 마늘에 함유된 당질, 지질 및 기타 성분으로 인하여 점착성이 크고 파쇄하더라도 마늘 입자끼리 들어 붙는 성질이 있어서 분말 또는 환으로 제조하기 위하여 부형제를 첨가하였다.The biggest problem in powdering or manufacturing the conventional garlic as a pill is that the garlic particles are adhered to each other even if the stickiness is large and broken due to the sugars, lipids and other ingredients contained in the garlic. Excipient was added.
마늘은 신진대사를 촉진하는 기능을 가지고 있으므로 피로회복, 강장효과, 간기능 강화 효과가 있다고 알려져 있고, 또한 당뇨병, 신경통, 위궤양, 항암작용, 간염 등과 같이 이상 대사로 인하여 발생하는 성인병에도 효과가 있다고 알려져 있으며, 혈액순환 촉진, 신경안정 작용, 기생충 구제 및 바이러스 감염예방으로 감기예방 등의 효능이 있다고 알려져 있다.Garlic has a function of promoting metabolism, so it is known to have fatigue recovery, tonic effect, and liver function enhancement effect. Also, garlic is effective in adult diseases caused by abnormal metabolism such as diabetes, neuralgia, gastric ulcer, anticancer action, hepatitis, etc. It is known to be effective in promoting blood circulation, neurostable action, parasite control, and viral infections to prevent colds.
그러나 마늘은 반찬의 조리에 소량이 사용되므로 식사를 통하여 마늘의 위와 같은 약재로서의 효능을 발휘하기 어려울 뿐만 아니라, 마늘이 가지고 있는 특유의 역겨운 냄새로 인하여 생으로 먹기가 곤란하고 공복에 먹게되면 위장에 장애를 일으키는 원인이 되기도 하며 특히 타인에게 거부감을 주는 냄새로 인하여 취식후에 양치를 하야 하는 등 번거로움이 있다. 그러나 마늘은 최근에 그 효능이 서양인에게도 널리 알려지므로 인하여 마늘을 이용한 식품이 서구에서도 널리 보급되고 있는 추세이다.However, since garlic is used in small amounts in the cooking of side dishes, it is difficult to show its efficacy as a medicinal herb through the meal, and it is difficult to eat raw due to the peculiar disgusting smell of garlic. It can also cause a lot of trouble, especially after eating, due to the smell of refusal to others. However, since garlic has recently been widely known for its efficacy, garlic-based foods are widely used in the West.
마늘이 함유하고 있는 주요성분은 탄수화물, 단백질, 지질, 당질, 섬유질, 무기질, 비타민 등이 다량으로 함유되어 있으며, 마늘의 껍질을 제거한 생 마늘 100g 당 주요성분은 다음의 표 1과 같다.The main ingredients of garlic contain carbohydrates, proteins, lipids, sugars, fiber, minerals, vitamins, etc., and the main ingredients per 100g of fresh garlic with peeled garlic are shown in Table 1 below.
표 1. 마늘의 일반적인 성분Table 1. Common Ingredients of Garlic
한편 연구자들에 의하면 일반적으로 마늘에는 약 1%의 휘발성 정유(精油)가 함유되어 있는 데, 그 중에서 디알릴디설피드(diallyl disulfide)이고 나머지는 알릴프로필디설피드(allyldisulfide), 알리신(allycin)이다. 이것이 마늘의 인경(鱗莖)에 존재할 때 냄새가 없는 알리신은 마늘의 세포가 파괴되면서 함유되어 있던 알리네이스(allinase)라는 효소가 작용하여 냄새와 매운맛이 나는 것으로 보고되어 있다.On the other hand, according to the researchers, garlic generally contains about 1% of volatile essential oils, among which diallyl disulfide and the remainder are allyldisulfide and allicin. . It is reported that allicin, which has no odor when it is present in garlic, has an odor and spicy taste due to the action of an enzyme called alinase, which is contained when the cells of garlic are destroyed.
마늘의 역겨운 냄새는 마늘을 60℃ 이상의 온도로 구우면 효소가 실활되어 냄새가 나지 않는 다는 것이 알려져 음식을 먹을 때 마늘을 구워 먹는 것이 일반화 되고 있으나 약리적 효능을 발휘할 정도의 양을 섭취하는 데는 한계가 있다.The disgusting smell of garlic is that it is known that roasting garlic at a temperature above 60 ℃ does not smell the enzymes, and it is common to eat garlic when eating it, but there is a limit to ingesting the amount that has pharmacological effects. .
본 발명과 관련된 종래기술로는 한국특허출원번호 1962-0001028(무취마늘의 제조방법)는 주정에 생석회를 넣고 마늘을 침지한 후, 마늘을 꺼내어 황산 건조기에서 건조하여 분말화하는 것이고, 한국특허출원 1962- 0002171(마늘분말의 제조방법)은 마늘즙액에 젤라틴과 안식향산소다 및 붕산을 혼합한 용액에 교반한 후, 이를 평면상에서 건조하여 분말화하는 것이고, 한국특허공개번호 1995-0016575(죽염-마늘환)는 죽염과 구운 마늘을 분말화하여서 된 마늘분말을 혼합하여 이를 환으로 한 죽염-마늘환에 관한 것이고, 한국특허공개번호 1990-0005270(과립형 마늘분말의 제조방법)은 세절시킨 마늘을 구연산에 침지시켜 열풍으로 건조한 후, 물엿, MSG, 식염 등과함께 혼합하여 과립을 제조한 것이고, 한국특허공개번호 1994-0013353(무취마늘의 제조방법)은 세절된 마늘을 소금용액에 침지한 후 급냉한 것이고, 한국특허공개번호 1997-0014602(분말마늘의 제조방법)은 생마늘을 절단하여 삼베틀 상의음지에서 건조한 후 분쇄하는 것이고, 한국특허공개번호 2000-0020203는 마늘착즙액의 추출 및 그 착즙액을 이용한 마늘분말 제조방법이고, 한국특허공개번호 2000-0060990(마늘환의 제조방법)은 마늘분말과 마늘농축액 및 국산마, 난황, 홍삼농축액, 생강, 주정 및 꿀을 혼합시킨 것이고, 한국특허공개번호 1999-0037890(마늘차 제조방법)은 마늘분말에 계피분말을 섞어서 만든 마늘차에 관한 것이다.In the related art related to the present invention, Korean Patent Application No. 1962-0001028 (Method for preparing odorless garlic) is to add quicklime to alcohol and dipped garlic, and to take out garlic and dry it in a sulfuric acid dryer to powder, 1962-0002171 (a method of preparing garlic powder) is a mixture of gelatin, sodium benzoate and boric acid in a garlic juice solution, which is then dried on a flat surface and powdered. Korean Patent Publication No. 1995-0016575 (bamboo salt-garlic) Hwan) relates to bamboo salt-garlic hwan which is made by mixing garlic powder made by powdering bamboo salt and roasted garlic, and Korean Patent Publication No. 1990-0005270 (manufacturing method of granulated garlic powder) It was immersed in citric acid and dried with hot air, and then mixed with starch syrup, MSG, saline, etc. to prepare granules. Korean Patent Publication No. 1994-0013353 (Method for preparing odorless garlic) shows fine garlic It is quenched after immersing in salt solution, and Korean Patent Publication No. 1997-0014602 (Method for preparing powder garlic) is cutting raw garlic and drying it in a paper on a hemp loom, and grinding it. Korean Patent Publication No. 2000-0020203 is garlic juice Extraction of liquid and preparation of garlic powder using the juice solution, Korean Patent Publication No. 2000-0060990 (Method of preparing garlic rings) is a mixture of garlic powder and garlic concentrate and domestic horse, egg yolk, red ginseng concentrate, ginger, spirit and honey. Korean Patent Publication No. 1999-0037890 (garlic tea manufacturing method) relates to garlic tea made by mixing cinnamon powder with garlic powder.
또한 일본국특허공보로는 소51-6224의 마늘분말의 제조방법, 소50-2748의 마늘향신료의 제조방법, 소56-18563의 양파와 마늘가공품의 제조법, 소4828065의 양파마늘의 안정분말 제조법, 소58-32578의 무취마늘분말의 제조방법 등이 있으나, 본 발명과는 기술적구성이 다른 것 들이다.In addition, Japanese Patent Publication No. 51-6224 garlic powder production method, small 50-2748 garlic flavoring method, 56-18563 onion and garlic processed product, small 4828065 onion garlic production method , 58-32578 odorless garlic powder manufacturing method, etc., but the technical configuration is different from the present invention.
또한 종래기술의 문제점은 마늘은 특유의 끈끈한 점액질 성분을 많이 함유하고 있으므로 환으로 제조하기 어려운 문제점이 있기 때문에 부형제를 첨가하여 환으로 제조하였다.In addition, the problem of the prior art garlic contains a lot of peculiar sticky mucus components, so it is difficult to produce a ring, so the excipient was added to prepare a ring.
본 발명은 마늘을 분쇄하면 쉽게 변색하고 점착성분으로 인하여 마늘환으로 제조하기 어려운 문제점을 개선하고 오랫동안 보관하면서 사용할 수 있도록 하기 위하여 연구를 거듭한 끝에 구운마늘 공정, 구운마늘 반죽공정, 구운마늘환 제조공정 및 구운마늘 건조공정을 거쳐 제조된 마늘환은 점착성이 없고 입자간에 들어 붙는 현상이 없는 100% 마늘만을 사용한 구운마늘환 제조공정을 개발하는 것을 본 발명의 목적으로 한다.The present invention is easy to discolor when garlic is crushed and to improve the problems that are difficult to manufacture the garlic ring due to the adhesive component and to continue to be used for a long time storage baked garlic process, roasted garlic dough process, roasted garlic ring production Garlic ring produced by the process and the drying process of the roasted garlic is the purpose of the present invention to develop a roasted garlic ring manufacturing process using only 100% garlic without sticking and no phenomenon of sticking between particles.
도 1은 본 발명의 마늘환 제조공정도이다.1 is a garlic ring manufacturing process of the present invention.
본 발명은 상기와 같은 목적을 달성하기 위하여 제 1단계의 마늘굽기, 제 2단계의 마늘반죽, 제 3단계의 마늘환제조, 제 4단계의 마늘환건조 공정으로 구성되어 있다.The present invention comprises the first step of roasting garlic, the second step of garlic kneading, the third step of garlic pill manufacturing, and the fourth step of garlic ring drying to achieve the above object.
＜제 1단계; 마늘굽기 공정＞<First step; Garlic Roasting Process ＞
마늘은 특유의 끈끈한 점액질 성분을 많이 함유하고 있어서 환으로 제조하기 어려운 문제점이 있기 때문에 구우면서 수분을 제거시키기 위하여 정제수로 세척한 마늘을 오븐에서 4시간 내지 6시간 동안 110℃ 내지 150℃로 5회 내지 8회 구우면서 뒤집기하여 암갈색으로 구워낸 마늘을 실온으로 냉각하여 마늘을 굽기한다.Garlic contains many sticky mucus components, so it is difficult to make it into a pill. Therefore, the garlic washed with purified water to remove moisture while baking is 5 times at 110 ℃ to 150 ℃ in an oven for 4 to 6 hours. Toss up to 8 times, turn over, turn the dark brownish garlic to cool to room temperature and bake garlic.
＜제 2단계; 마늘반죽 공정＞<Second step; Garlic Dough Process ＞
전기의 구운 마늘을 분쇄기로 50mesh 내지 100mesh 크기로 분쇄하고 수분이 남이 있는 마늘은 별도로 분리하여 재차 진한 암갈색으로 구워 100 - 200mesh의 고운 마늘분말을 만든다. 분쇄된 마늘분말 95 중량부 내지 105 중량부에 대하여 마늘즙희석액 5 내지 15 중량부(생마늘즙 1 중량부, 정제수 5 중량부)를 반죽기에 넣고 마늘반죽을 만든다. 그러나 마늘은 특유의 끈끈한 점액질 성분을 많이 함유하고 있기 때문에 환으로 제조하기 어려운 문제점이 있다, 따라서 마늘반죽에 수분이 골고루 분포되도록 하기 위하여 실온에서 밀폐용기에 넣어 5시간 내지 10시간 동안 숙성시키거나 또는 단시간내에 숙성시키기 위하여 롤러로 압착하여 실온에서 5시간 내지 10시간 동안숙성시킨다.Electric roasted garlic is pulverized to a size of 50mesh to 100mesh by a grinder, and the remaining garlic is separated and baked in dark dark brown to make fine garlic powder of 100-200mesh. 5 to 15 parts by weight of garlic juice diluent (1 part by weight of fresh garlic juice, 5 parts by weight of purified water) are added to a dough machine to make garlic dough, based on 95 parts by weight to 105 parts by weight of garlic powder. However, since garlic contains a lot of unique sticky mucus, it is difficult to make it into a pill. Therefore, in order to distribute the moisture evenly in garlic dough, it is aged in a sealed container at room temperature for 5 to 10 hours or In order to mature in a short time, it is compressed with a roller and aged at room temperature for 5 to 10 hours.
＜제 3단계; 마늘환제조 공정＞<Third step; Garlic pill manufacturing process>
전기의 숙성된 마늘반죽을 사출기에 넣고 3mm 내지 5mm 크기로 국수처럼 사출하여 15 내지 25cm 길이로 절단하여 한가닥씩 커터기에 넣고 환상으로 사출시킴과 동시에 커터로 5mm 크기로 절단하여 마늘환끼리 들어붙지 않도록 하기 위하여 마늘가루를 구운마늘에 뿌려 주고 실온에서 3 - 6시간 동안 자연건조시킨다. 자연건조가 되면 회전 원통에 넣고 15rpm으로 4 - 5시간 동안 회전시켜 원형 또는 타원형의 마늘환을 얻고 분말 또는 작은 알갱이는 채로 쳐서 분리해 내고 외관이 깨끗한 마늘환을 다공판상의 용기에 담게 되면 미세분말은 하부로 떨어지고 마늘환은 분리되게 하여 둥근 환상형태의 마늘환을 제조하였다.Put the aged garlic dough into the injection machine and inject it into noodles with 3mm to 5mm size, cut it into 15 ~ 25cm lengths, put them into cutters one by one and inject them into the annular shape, and cut them into 5mm size with the cutter to prevent them from sticking together. To do this, sprinkle garlic powder on roasted garlic and air dry at room temperature for 3-6 hours. When it is dried naturally, put it in a rotating cylinder and spin it at 15rpm for 4 to 5 hours to get a round or oval garlic ring, and separate it with a powder or small grains. Falling to the lower portion of the garlic ring was separated to prepare a round annular garlic ring.
＜제 4단계; 마늘환건조 공정＞<Fourth step; Garlic Round Drying Process ＞
종래에는 마늘환의 건조과정에서 윤기를 부여하기 위하여 꿀을 분사하여 건조시켰으나, 본 발명은 꿀 또는 다른 첨가물의 혼입을 방지하기 위하여 외관이 깨끗한 원형 또는 타원형의 마늘환을 다공판에 담아 마늘환에 윤기를 부여하기 위하여 마늘희석액으로 분사시킨 후 열풍건조기로 40℃ 내지 50℃에서 3시간 내지 5시간 동안 건조시켜 수분함량 2-3%의 윤기가 나는 구운 마늘환을 얻는다.Conventionally, honey was sprayed and dried to give shine in the drying process of garlic rings, but in order to prevent mixing of honey or other additives, the present invention contains a round or oval garlic ring with a clean appearance in a porous plate to shine in a garlic ring. After spraying with a garlic diluent to give a hot air dryer for 3 to 5 hours at 40 ℃ to 50 ℃ dried to obtain a shiny garlic ring with a moisture content of 2-3%.
이하 본 발명을 다음의 실시예 및 시험예에 의하여 설명한다. 이들은 본 발명의 일실시예로서 이들이 본 발명의 권리범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described by the following examples and test examples. These are examples of the present invention and they do not limit the scope of the present invention.
＜실시예 1＞<Example 1>
마늘 1kg을 세척하여 물기를 제거하고 오븐에서 4시간 동안 160℃로 8회 뒤집어 구우면서 수분함량이 3% 이하가 될때까지 마늘의 전후 좌우가 골고루 진한 암갈색이 되면 꺼내어 25℃ 온도에서 자연냉각하였다.Washing 1kg of garlic to remove the water and bake 8 times at 160 ℃ for 8 hours in the oven while baking until the moisture content of 3% or less evenly darker brown until the left and right of the garlic was taken out and cooled naturally at 25 ℃ temperature.
전기의 구운마늘을 분쇄기로 50 내지 100 mesh 크기로 분쇄하고 또한 수분이 남아 있는 마늘은 재차 구워 100 내지 200 mesh 크기로 분쇄하여 고운 마늘분말을 얻었다.The roasted garlic was pulverized to a size of 50 to 100 mesh by a grinder, and the garlic remaining in water was baked again and pulverized to a size of 100 to 200 mesh to obtain a fine garlic powder.
전기의 분쇄된 구운마늘분말 100 중량부에 대하여 미리 준비한 마늘즙 1 중량부와 정제수 5 중량부가 혼합된 마늘즙희석액 10 중량부를 마늘분말에 분사시켜 혼합한 후 반죽기에 넣고 마늘반죽을 하였다.10 parts by weight of garlic juice diluent mixed with 1 part by weight of garlic juice prepared in advance and 5 parts by weight of purified water were mixed with garlic powder, and then put into a dough, followed by garlic kneading.
마늘반죽의 수분을 골고루 분포시키기 위하여 6시간 동안 실온에서 밀폐된 용기에 넣고 숙성시켰다. 전기의 숙성된 마늘반죽을 사출기에 넣고 숙성된 마늘반죽을 사출기에 넣고 5mm 크기로 국수처럼 사출하여 15cm로 절단하여 한가닥씩 커터기에 넣고 5mm 크기의 환상으로 사출시킴과 동시에 마늘환끼리 들어붙지 않도록 하기 위하여 마늘가루를 구운마늘에 뿌려 주고 실온에서 4시간 동안 자연건조시킨다.In order to distribute the moisture of garlic dough evenly, it was aged in a sealed container at room temperature for 6 hours and aged. Put the aged garlic dough into the injection machine, and put the aged garlic dough into the injection machine and inject into noodles with 5mm size, cut it into 15cm, put them into cutters one by one and inject them into 5mm annular shapes and prevent them from sticking together. Sprinkle garlic powder on roasted garlic and air dry at room temperature for 4 hours.
자연건조가 되면 회전 원통에 넣고 15rpm으로 6시간 동안 회전시켜 원형 또는 타원형의 마늘환을 얻고 분말 또는 작은 알갱이는 채로 쳐서 분리해 내고 외관이 깨끗한 마늘환을 다공판상의 용기에 담아 마늘환에 윤기를 부여하기 위하여 마늘희석액으로 분사시킨 후 열풍건조기로 40℃에서 4시간 동안 건조시켜 수분함량 2%의 윤기가 있는 구운 마늘환을 제조하였다.When it dries naturally, put it in a rotating cylinder and rotate it at 15rpm for 6 hours to get a round or oval garlic ring, separate it with powder or small grains and separate it. In order to give a spray with garlic diluent to dry for 4 hours at 40 ℃ with a hot air dryer to prepare a roasted garlic ring with a moisture content of 2%.
＜실시예 2＞<Example 2>
마늘 1.5kg을 세척하여 물기를 제거하고 오븐에서 5시간 동안 130℃로 7회뒤집어 구우면서 수분함량이 3% 이하가 될때까지 마늘의 전후 좌우가 골고루 진한 암갈색이 되면 꺼내어 자연냉각하였다.Washing 1.5kg garlic to remove water and bake 7 times at 130 ℃ for 5 hours in the oven, until the water content is less than 3% evenly before and after the garlic is dark brown, took out and cooled naturally.
전기의 구운마늘을 분쇄기로 50 내지 100 mesh 크기로 분쇄하여 얻은 분말과 수분이 남아 있는 마늘은 재차 구워 100 내지 200 mesh 크기로 분쇄하여 고운 마늘분말을 얻었다. 전기의 분쇄된 구운마늘분말 95 중량부에 대하여 미리 준비한 마늘즙 15 중량부를 마늘분말에 분사시켜 혼합한 후 반죽기에 넣고 마늘반죽을 하였다.The powder obtained by grinding the roasted garlic to the size of 50 to 100 mesh with a grinder and the garlic remaining moisture is baked again and pulverized to a size of 100 to 200 mesh to obtain a fine garlic powder. 15 parts by weight of previously prepared garlic juice was sprayed onto the garlic powder and mixed with 95 parts by weight of the electric pulverized roasted garlic powder.
마늘반죽의 수분을 골고루 분포시키기 위하여 3시간 동안 실온에서 밀폐된 용기에 넣고 숙성시켰다. 전기의 숙성된 마늘반죽을 사출기에 넣고 숙성된 마늘반죽을 사출기에 넣고 5mm 크기로 국수처럼 사출하여 25cm로 절단하여 한가닥씩 커터기에 넣고 5mm 크기의 환상으로 사출시킴과 동시에 마늘환끼리 들어붙지 않도록 하기 위하여 마늘가루를 구운마늘에 뿌려 주고 실온에서 4시간 동안 자연건조시킨다.In order to distribute the moisture of garlic dough evenly, it was aged in a sealed container at room temperature for 3 hours and aged. Put the aged garlic dough into the injection machine, and put the aged garlic dough into the injection machine and inject into 5mm size like noodles, cut it into 25cm, put them into cutters one by one and inject them into 5mm annular shapes and prevent them from sticking together. Sprinkle garlic powder on roasted garlic and air dry at room temperature for 4 hours.
자연건조가 되면 회전 원통에 넣고 20rpm으로 4시간 동안 회전시켜 원형 또는 타원형의 마늘환을 얻고 분말 또는 작은 알갱이는 채로 쳐서 분리해 내고 외관이 깨끗한 마늘환을 다공판상의 용기에 담아 마늘즙희석액을 분사시킨 후 50℃의 열풍건조기에서 3시간 동안 건조시켜 수분함량 2%의 윤기가 있는 구운 마늘환을 제조하였다.When dried naturally, put in a rotating cylinder and rotate for 4 hours at 20rpm to obtain a round or oval garlic ring, separate it with powder or small grains, and separate the clean garlic ring into a container on a perforated plate and spray the garlic juice dilution liquid. After drying for 3 hours in a hot air dryer at 50 ℃ to prepare a roasted garlic ring with a moisture content of 2%.
＜실시예 3＞<Example 3>
마늘 2kg을 세척하여 물기를 제거하고 오븐에서 6시간 동안 150℃로 5회 뒤집어 구우면서 수분함량이 3% 이하가 될때까지 마늘의 전후 좌우가 골고루 진한 암갈색이 되면 꺼내어 실시예 1과 같이 자연냉각하고, 분쇄하여 고운 마늘분말을 얻었다.Wash 2kg of garlic to remove water and bake it in an oven for 5 hours at 150 ° C for 5 times, and remove it when the front and rear sides of garlic become dark dark brown evenly until moisture content is 3% or less. And crushed to obtain a fine garlic powder.
또한 전기의 분쇄된 구운마늘분말 105 중량부에 대하여 미리 준비한 마늘즙희석액 5 중량부를 마늘분말에 분사시켜 혼합한 후 반죽기에 넣고 마늘반죽을 하였다. 마늘반죽의 수분을 골고루 분포시키기 위하여 4시간 동안 실온에서 밀폐된 용기에 넣고 숙성시켰다.In addition, 5 parts by weight of the garlic juice dilution liquid prepared in advance to 105 parts by weight of the pulverized roasted garlic powder was sprayed on the garlic powder, mixed, and then put into a dough to make garlic dough. In order to distribute the moisture of the garlic dough evenly distributed in a sealed container at room temperature for 4 hours and aged.
전기의 숙성된 마늘반죽을 실시예 1과 같이 마늘환을 환상으로 사출시키고 마늘가루를 뿌린 후 자연건조시켰다. 건조된 마늘환을 회전 원통에 넣고 18rpm으로 4시간 동안 회전시켜 실시예 1과 같이 마늘환을 얻고 마늘즙희석액으로 분사시킨 후 45℃로 4시간 동안 건조시켜 수분함량 2%의 윤기가 있는 구운 마늘환을 제조하였다.The aged garlic dough was injected into the annular ring as in Example 1, sprinkled with garlic powder, and then dried naturally. Put the dried garlic ring in a rotating cylinder for 4 hours by rotating at 18rpm to obtain a garlic ring as in Example 1, sprayed with garlic juice dilution liquid and dried at 45 ℃ for 4 hours to dry roasted garlic with a moisture content of 2% A ring was prepared.
＜실시예 4＞<Example 4>
실시예 1과 동일하게 마늘반죽을 만들어 롤러로 압착시켜 숙성시킨 후, 실시예 1과 동일한 방법으로 마늘환을 제조하여 건조시켜 윤기가 있는 구운 마늘환을 제조하였다.Garlic dough was made in the same manner as in Example 1, pressed and then aged with a roller, and then, the garlic rings were prepared and dried in the same manner as in Example 1 to prepare a glossy roasted garlic rings.
＜시험예＞; 마늘분말의 관능검사<Test Example>; Sensory Test of Garlic Powder
본 발명의 마늘환을 대상으로 잘 훈련된 관능검사요원 10명(25세 이상 남녀각 5명)을 대상으로 하여 색갈, 맛, 향기, 외관 등을 비교하여 다음의 표 2에 나타냈다.For the garlic ring of the present invention, 10 well-trained sensory test agents (5 males and 25 females over 25 years old) were compared in color, taste, fragrance, appearance, etc., and are shown in Table 2 below.
표 2. 마늘환의 관능검사 결과Table 2. Sensory Test Results of Garlic Rings
대조구는 시중에서 판매되고 있는 마늘환을 구입하여 본 발명품과 비교하였고, 평가항목 중 색깔은 진한 암갈색이 더 이상 변하지 않는 정도와 외관은 마늘환의 둥근 정도를 육안으로 판별하였고, 맛과 향은 입안에서 마늘맛의 느낌으로 판단하였으며, 기호도는 9점 평점법 (1;매우 나쁘다. 9;매우 좋다)에 의하여 실시하였다.The control was purchased commercially available garlic rings and compared with the present invention. The color of the evaluation items was dark brown, and the appearance of the rounds of garlic rings was visually determined. Judging from the feeling of garlic taste, preference was carried out by a 9-point scoring method (1; very bad. 9; very good).
본 발명은 마늘을 분쇄하면 쉽게 변색되고 점착성분으로 인하여 마늘환으로 제조하기 어려운 문제점을 개선하였고, 마늘 이외의 첨가물이나 부형제를 일체 사용하지 않고 제조된 마늘환으로서 천연의 마늘성분을 그대로 보존하고 있으므로 마늘 건강식품으로 제공될 수 있다.The present invention improves the problem of discoloration when garlic is easily discolored and difficult to manufacture with garlic rings due to the adhesive component, and preserves the natural garlic components as garlic rings manufactured without using any additives or excipients other than garlic. Garlic may be provided as a health food.
Claims (8)
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| KR950016575A (en) * | 1993-12-01 | 1995-07-20 | 정영화 | Bamboo salt-Garlic hwan |
| JPH0838091A (en) * | 1994-07-27 | 1996-02-13 | Kenji Suzuki | Production of garlic health food |
| KR20000060990A (en) * | 1999-03-22 | 2000-10-16 | 김영철 | method to menufactare garlic pills |
| KR20010000147U (en) * | 1999-06-03 | 2001-01-05 | 장성규 | Aaaaa |
| KR20020007817A (en) * | 2000-07-19 | 2002-01-29 | 안국현 | manufacturing process of processed garlic |
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| KR950016575A (en) * | 1993-12-01 | 1995-07-20 | 정영화 | Bamboo salt-Garlic hwan |
| JPH0838091A (en) * | 1994-07-27 | 1996-02-13 | Kenji Suzuki | Production of garlic health food |
| KR20000060990A (en) * | 1999-03-22 | 2000-10-16 | 김영철 | method to menufactare garlic pills |
| KR20010000147U (en) * | 1999-06-03 | 2001-01-05 | 장성규 | Aaaaa |
| KR20020007817A (en) * | 2000-07-19 | 2002-01-29 | 안국현 | manufacturing process of processed garlic |
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