KR100998066B1 - Extracts of aged garlic and A preparation method of aged garlic and Vinegar beverage using the garlic - Google Patents
Extracts of aged garlic and A preparation method of aged garlic and Vinegar beverage using the garlic Download PDFInfo
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- KR100998066B1 KR100998066B1 KR1020080013760A KR20080013760A KR100998066B1 KR 100998066 B1 KR100998066 B1 KR 100998066B1 KR 1020080013760 A KR1020080013760 A KR 1020080013760A KR 20080013760 A KR20080013760 A KR 20080013760A KR 100998066 B1 KR100998066 B1 KR 100998066B1
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- garlic
- extract
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- 239000000284 extract Substances 0.000 title abstract description 101
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- 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
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- 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
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- A23V2250/21—Plant extracts
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- 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
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- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
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- 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
- A23V2250/28—Oligosaccharides
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- 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
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- 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
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- A23V2250/606—Fructose
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- 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
- A23V2300/10—Drying, dehydrating
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- 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
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- 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
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- 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
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 흑마늘 추출액 및 그 제조방법에 관한 것으로, 마늘을 황토옹기에 넣고 발효숙성과정을 거쳐 흑마늘 및 탈취마늘을 제조하여 음용하기 부담스러운 마늘의 냄새를 없애고 관능적인 우수성을 부여하며, 상기 마늘을 주원료로 하여 기호성이 향상된 추출액을 제공하는 뛰어난 효과가 있다.The present invention relates to a black garlic extract and a method for manufacturing the same, and put garlic into the clay loess, and through the fermentation aging process to produce black garlic and deodorizing garlic to remove the odor of garlic burdened to drink and give sensory superiority, the garlic As a main raw material, there is an excellent effect of providing an extract with improved palatability.
추출액, 흑마늘, 황토, 탈취마늘 Extract, Black Garlic, Ocher, Deodorant Garlic
Description
본 발명은 흑마늘 추출액 및 그 제조방법에 관한 것으로 보다 상세하게는 황토옹기를 이용하여 흑마늘 및 탈취마늘을 제조하고, 이로부터 추출액을 제조함으로써 마늘의 영양성분을 섭취할 수 있도록 하고, 음용하기 부담스러운 마늘의 냄새를 없애 관능미를 향상시킨 추출액에 관한 것이다.The present invention relates to a black garlic extract and a method for manufacturing the same, and more specifically, to prepare a black garlic and deodorized garlic by using ocher clay, and to extract the extract from it to ingest the nutrients of garlic, it is burdensome to drink The present invention relates to an extract that has improved the sensuality by eliminating the smell of garlic.
마늘은 백합과(百合科 Liliaceae)에 속하며 비늘줄기가 있는 다년생 식물로 정유(精油)가 약 0.1% 들어 있으며, 이 정유의 주성분은 이황화디알릴·삼황화디알릴·이황화알릴프로필이다. 고대와 중세에는 의학적인 특성 때문에 높이 평가받았으며, 현대의 과학적인 연구를 통해 마늘의 많은 특성들이 입증되었는데, 비늘줄기에는 항생물질인 알리움이 들어 있어 방부제, 거담제, 장의 경련을 가라앉히는 진경제 효과를 나타낸다. 또한, 마늘의 성분으로는 스코르디닌(scordinin), 크레아틴(creatine), 게르마늄(germanium), 시스테인과 메티오닌, 알리티아 민(allitiamin), 셀레늄, 아로나민, 리진 등이 알려져 있는데 스코르디닌은 강장, 근육신장의 효과를 나타내며, 크레아틴은 스코르디닌류에 속하는 성분으로 근육수축, 근육증강, 발육성장에 도움을 주고, 게르마늄은 피로회복, 스테미너 증강 효과를 나타내며, 시스테인과 메티오닌은 인체 해독작용, 노화방지 효과를 주고, 알리티아민은 다른 비타민 B1에 비해 인체 흡수율이 높고 신체활력증진과 피로회복작용을 하며, 셀레늄은 암, 심장병에 효과가 있고, 독성물질이 정상세포를 파괴하는 것을 막아주어 면역제로서의 기능을 도우며, 아로나민은 강정, 소화촉진기능이 있고, 리진은 남성 능력을 향상시켜 임신율을 높이고 혈액의 흐름을 부드럽게 해주어 고혈압은 물론 저혈압에도 좋으며 항상성(homeostasis) 작용을 하고 혈전용해 능력이 있어 뇌혈전이나 심근경색을 예방할 수 있다.Garlic belongs to Liliaceae and is a perennial plant with scales containing about 0.1% of essential oil. The essential components of this essential oil are diallyl disulfide, diallyl disulfide and allyl disulfide. In ancient times and in the Middle Ages, it was highly praised for its medical properties, and modern scientific research has demonstrated many properties of garlic. The scales contain antibiotics, allium, which have antispasmodic effects on antiseptics, expectorants and intestinal spasms. . Garlic is also known as scordinin, creatine, germanium, germanium, cysteine and methionine, alliamine, selenium, aronamine, and lysine. Creatine is a component belonging to scodinins, which helps in muscle contraction, muscle strengthening, and growth growth. Germanium has fatigue recovery and stamina enhancement effect. Cysteine and methionine have detoxification effect and aging. Alliamine has higher absorption rate than the other vitamin B1, promotes physical activity and recovers from fatigue. Selenium is effective against cancer and heart disease, and prevents toxic substances from destroying normal cells. Aronamine has a strong and digestive function, and lysine improves male ability to increase pregnancy rate and improve blood flow. It helps to prevent high blood pressure as well as low blood pressure, homeostasis action and thrombolytic ability to prevent cerebral thrombosis or myocardial infarction.
하지만, 마늘의 강한 아린맛, 매운맛으로 인하여 그 취식이 제한되는바, 마늘의 취식용이성을 위한 다양한 시도가 있어왔다. 그 중 하나가 발효숙성마늘인 흑마늘이다.However, due to the strong aryn, spicy taste of garlic is limited to eating, bar has been tried various ways of eating garlic. One of them is black garlic, a fermented aged garlic.
발효-숙성마늘은 생마늘의 알린에서 알리신으로의 생성을 억제하고, 30~40일 정도숙성을 시켜 에스알릴시스테인이라는 물질로 전환이 된 검은색의 마늘이다. 이러한 발효-숙성 마늘의 검은색 때문에 흑(黑)마늘로 알려져 있으며, 흑마늘은 알리신의 함량이 줄어듦으로 인해 아린맛과 매운맛이 감소하여 단맛이 증가되고, 위궤양이나 위염 등의 위장장애를 저하시키며 잔존취를 감소 시킬 수 있어 생마늘을 먹고 불편함을 느꼈던 사람들에게도 마늘을 쉽게먹을 수 있도록 도와준다. 또한 생마늘에 비해 흑마늘은 폴리페놀, 항산화 효과 등의 여러가지 기능성이 향상되는 등 영양적으로도 우수하다.Fermented-Matured Garlic is black garlic that has been suppressed from allin to allicin of raw garlic and matured for 30-40 days to esallyl cysteine. Due to the black color of the fermented-aged garlic, it is known as black garlic, and black garlic is reduced in the content of allicin due to a decrease in allicin, which reduces sweetness and decreases gastrointestinal disorders such as gastric ulcer and gastritis. It can reduce odors, making it easier to eat garlic even for those who have eaten raw garlic. In addition, compared to raw garlic, black garlic is nutritionally superior, such as various functionalities such as polyphenols and antioxidant effects are improved.
한편 대한민국 등록특허 10-0738427호(등록일자 2007.7.5)에 마늘을 고온열처리, 저온숙성 및 건조하여 흑마늘을 제조하는 방법이 개시되어 있다. Meanwhile, Korean Patent No. 10-0738427 (Registration Date 2007.7.5) discloses a method of manufacturing black garlic by high temperature heat treatment, low temperature aging and drying garlic.
하지만 흑마늘 제품의 출시를 위하여는 보다 우수한 관능적 특성이 요구된다. 이에 본 발명자들은 흑마늘의 보다 우수한 관능향상을 위하여 노력한 결과 황토를 이용하여 흑마늘을 제조하고, 이에 다른 원료를 첨가하여 관능이 우수한 추출액을 제조하는 본 발명에 이르게 되었다.However, better sensory characteristics are required for the launch of black garlic products. Accordingly, the present inventors have made efforts to improve the sensory properties of black garlic, and thus, the present invention produces black garlic using loess, and adds other raw materials to the present invention to prepare an extract having excellent sensory properties.
따라서, 본 발명의 목적은 흑마늘 및 탈취마늘을 이용하여 제조된 기능성과 관능미가 향상된 흑마늘 추출액 및 그 제조방법을 제공하는 데 있다. Accordingly, it is an object of the present invention to provide a black garlic extract with improved functionality and functional beauty produced using black garlic and deodorized garlic, and a method of manufacturing the same.
본 발명의 상기 목적은 황토 옹기를 이용하여 흑마늘 및 탈취마늘을 제조하고 상기 냄새가 제거된 마늘을 이용하여 추출액을 제조함으로써 마늘의 영양성분을 함께 섭취할 수 있을 뿐만 아니라 음용하기 부담스러운 마늘의 냄새를 없애 관능미를 향상시킨 추출액을 제조할 수 있음을 확인함으로써 달성하였다.The object of the present invention is to prepare the black garlic and deodorized garlic using the ocher pottery and to prepare the extract using the garlic is removed the odor not only to ingest the nutrients of garlic, but also the smell of garlic burdened to drink It was achieved by confirming that the extract can be prepared to improve the functional beauty by eliminating.
본 발명은 황토옹기 내에 마늘을 넣고 120 내지 150℃에서 2 내지 4시간동안 고온발효시키고, 상기 마늘을 자연건조 후 수분을 공급하면서 35 내지 75℃의 온도하에서 저온발효시켜 황토흑마늘을 제조하는 단계, 황토옹기 내에 100메쉬로 분쇄한 마늘을 넣고 40 내지 50℃에서 10 내지 15분간 가열처리하여 탈취마늘을 제조하는 단계, 백미 10중량부에 상기 제조된 황토흑마늘을 1내지 6중량부, 탈취마늘을 1 내지 6중량부, 및 기타원료 0.001 내지 1중량부를 혼합하는 단계, 상기 혼합물을 분쇄, 가열추출 및 여과하는 단계를 포함하는 것을 특징으로 하는 황토흑마늘을 이용한 추출액의 제조방법을 제공함을 특징으로 한다.The present invention is to put the garlic in the ocher clay pot and high temperature fermentation at 120 to 150 ℃ for 2 to 4 hours, the garlic is low-temperature fermentation at a temperature of 35 to 75 ℃ while supplying water after natural drying, to prepare ocher black garlic, Putting the garlic crushed with 100 mesh in the ocher pottery and heat-treated at 40 to 50 ℃ for 10 to 15 minutes to prepare a deodorized garlic, 1 to 6 parts by weight of the prepared ocher black garlic, deodorized garlic 1 to 6 parts by weight, and 0.001 to 1 parts by weight of other raw materials are mixed, and the method of producing an extract using ocher black garlic, characterized in that it comprises the step of pulverizing, heat extraction and filtration of the mixture. .
또한 본 발명은 상기 방법에 의해 제조되며, 백미 10중량부에 황토흑마늘 1 내지 6 중량부, 탈취마늘 1 내지 6중량부 및 기타원료 0.001 내지 1중량부로 구성 된 황토흑마늘 추출액을 제공함을 특징으로 한다.In another aspect, the present invention is characterized by providing an ocher black garlic extract consisting of 1 to 6 parts by weight of ocher black garlic, 1 to 6 parts by weight of deodorized garlic and 0.001 to 1 parts by weight of other raw materials prepared by the above method. .
상기 구성성분 중 기타원료는 흑미, 현미, 밤, 대추, 갈근, 인삼, 보리 및 감초로 구성되는 군 중 선택되는 어느 하나 또는 그 이상의 조합임이 바람직하며, 당업자의 관점에서 보다 적절한 원료를 선택하여 제조할 수 있을 것이다.Other raw materials of the components are preferably any one or more combinations selected from the group consisting of black rice, brown rice, chestnut, jujube, brown root, ginseng, barley and licorice, prepared by selecting a more suitable raw material from the viewpoint of those skilled in the art You can do it.
또한 상기 혼합추출액에 일정량의 물과 당류(설탕, 과당, 올리고당 등) 및 향미제(향료, 착색료 등)를 첨가한 음료를 제조할 수 있다. In addition, it is possible to prepare a beverage in which a predetermined amount of water and sugars (sugar, fructose, oligosaccharides, etc.) and flavoring agents (flavors, colorings, etc.) are added to the mixed extract.
본 발명은 흑마늘 추출액 및 그 제조방법에 관한 것으로, 황토 옹기를 이용한 흑마늘 및 탈취마늘을 제조하고, 상기 마늘을 이용한 추출액음료를 제공하며, 마늘의 영양성분을 섭취할 수 있도록 하며, 관능미를 향상시켜 소비자가 부담없이 추출액을 즐길 수 있게 하는바, 가공식품 산업상 뛰어난 발명이라 할 것이다.The present invention relates to a black garlic extract and a method for preparing the same, to prepare black garlic and deodorized garlic using ocher onggi, to provide the extract beverage using the garlic, to ingest the nutritional components of garlic, to improve the sensuality The consumers can feel free to enjoy the extract, it will be said to be an excellent invention in the processed food industry.
이하, 본 발명의 구체적인 방법을 실시예와 실험예를 들어 상세히 설명하고자 하나, 본 발명의 권리범위는 이에 한정되는 것은 아니다.Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.
흑마늘의 제조를 위하여 황토로 빚은 옹기를 제작하였으며, 상기 옹기는 다음과 같은 구성된다.For the manufacture of black garlic was made of clay on oak, which is composed as follows.
옹기는 황토를 구성성분으로 하여 그 외벽을 제작하고, 내부의 빈 공간에는 금속배관을 옹기바닥으로부터 10 내지 15cm의 공간을 두고 아래부분에 배열하였다. 상기 금속배관은 외부의 보일러와 연결되고, 일정한 온도의 물이 금속배관을 통하여 옹기 내부로 순환하여 옹기내의 온도를 조절할 수 있게 된다. 상기 바닥에 위치한 금속배관 위쪽에 철사망으로 되어 있는 거치대를 설치하였다. Onggi was made of ocher as its constituents, and its outer wall was made. In the empty space inside, a metal pipe was arranged at the bottom with a space of 10 to 15 cm from the bottom of the pot. The metal pipe is connected to the outside of the boiler, the water of a constant temperature is circulated through the metal pipe inside the pottery can be adjusted the temperature in the pottery. A cradle made of wire mesh was installed above the metal pipe located at the bottom.
실시예Example 1: 황토옹기를 이용한 1: using ocher 흑마늘의Black garlic 제조 Produce
흑마늘 제조를 위하여 시중에서 일반 마늘을 구입하여 사용하였다. 본 발명의 흑마늘을 하기의 공정으로 제조하였다.General garlic was purchased commercially for the production of black garlic. The black garlic of the present invention was prepared by the following process.
고온발효과정High temperature firing effect tablet
흑마늘을 제조하기 위하여 껍질을 벗기지 않은 통마늘을 황토 옹기의 금속배관 위에 위치한 거치대에 배치하였다. 황토옹기를 120 내지 150℃의 온도로 조정한 후 2 내지 4시간동안 고온발효시켰다. 이 과정을 통하여 황토의 원적외선에 의한 1차 발효 흑마늘이 제조되게 된다. To prepare the black garlic, unshelled whole garlic was placed in a holder placed on the metal pipe of the ocher pottery. The ocher was adjusted to a temperature of 120 to 150 ° C. and then high temperature fermented for 2 to 4 hours. Through this process, the primary fermented black garlic by the far-infrared of ocher is produced.
건조과정Drying process
상기 1차 발효 흑마늘을 옹기 밖으로 꺼내어 그늘진 곳에서 자연건조시켰다.The primary fermented black garlic was taken out of the pot and naturally dried in a shaded place.
저온발효과정Low temperature effect tablet
상기 건조된 1차 발효 흑마늘에 수분을 공급하면서 35 내지 75℃의 온도하에 서 2 내지 6시간동안 저온발효시켜 최종적인 흑마늘을 제조하였다. The final black garlic was prepared by low temperature fermentation at a temperature of 35 to 75 ° C. for 2 to 6 hours while supplying moisture to the dried primary fermented black garlic.
상기 저온발효공정은 35 내지 75℃의 항온창고에서 물 분사기를 이용하여 수분을 공급하면서 발효시키거나 물을 직사각형의 넓은 용기에 높이 0.5cm 정도 되도록 한 다음 건조시킨 마늘을 담가 발효시킬 수 있다.The low temperature fermentation process may be fermented while supplying water using a water injector in a constant temperature warehouse at 35 to 75 ° C., or water may be fermented by soaking dried garlic in a rectangular wide container about 0.5 cm in height.
비교예Comparative example 1: 일반 1: general 흑마늘Black garlic 제조 Produce
황토옹기를 이용한 흑마늘과 일반 흑마늘의 비교를 위하여 생마늘을 분쇄한 후 황토 옹기가 아닌 일반 건조기를 이용하여 상기와 동일한 조건하에서 흑마늘을 제조하였다.For the comparison of black garlic using ocher clay and normal black garlic, black garlic was prepared under the same conditions as above using a general dryer instead of ocher clay.
황토옹기를 이용하여 제조한 흑마늘은 황토흑마늘로, 일반건조기를 이용하여 제조한 흑마늘은 일반흑마늘로 명명하였다.Black garlic prepared by using ocher clay was named ocher black garlic, and black garlic prepared by using general dryer.
실험예Experimental Example 1: 마늘 관능평가 1: garlic sensory evaluation
상기 실시예 1, 비교예 1에서 각각 제조한 황토흑마늘과 일반흑마늘을 비교하기 위하여 관능평가를 실시하였다. 그 결과를 하기 표 1에 나타내었다.Sensory evaluation was performed to compare the loess black garlic and the general black garlic prepared in Example 1 and Comparative Example 1, respectively. The results are shown in Table 1 below.
관능검사는 20~50세의 남녀 각각 10명씩을 무작위로 추출하여 9점 등급제(9=가장 좋다; 8=대단히 좋다; 7=보통으로 좋다; 6= 약간 좋다; 5=좋지도 싫지도 않다; 4=약간 싫다; 3=보통으로 싫다; 2=대단히 싫다; 1=가장 싫다)에 준하여 평가하였다.The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most).
상기 결과를 통해 알 수 있듯이, 황토흑마늘의 경우 일반흑마늘에 비하여 냄새와 맛이 월등히 좋음을 확인 할 수 있었고, 전체적인 기호도면에서도 우월하였다. 이는 황토 옹기에서 배어나오는 원적외선으로 인한 효과 또는 황토옹기의 설비상의 효율이 뛰어남으로 인한 효과로 판단된다. 따라서 상기 황토흑마늘을 이용하면 일반흑마늘보다 기호도가 우월한 제품을 제조할 수 있을 것으로 사료되었다.As can be seen from the above results, in the case of ocher black garlic, it was confirmed that the smell and taste were much better than the general black garlic, and it was superior in overall preference drawing. This is thought to be due to the effect of far-infrared rays coming out from the ocher pottery or due to the excellent efficiency of the loess pottery. Therefore, the ocher black garlic was considered to be able to produce a product having a higher preference than ordinary black garlic.
실시예 2: 탈취마늘의 제조Example 2: Preparation of Deodorized Garlic
마늘의 분쇄Crushing Garlic
탈취마늘 제조시간을 단축하기 위하여 마늘을 100메쉬로 분쇄하였다.Garlic was ground to 100 mesh to shorten the deodorizing garlic production time.
증자Capital increase
증자방법은 2가지 방법으로 실시가능하다. 이 중 하나는 황통옹기의 거치대에 상기 분쇄마늘을 넣고 옹기 온도 40 내지 50℃하에서 10분 내지 15분간 가열처리하는 방법이고, 다른 하나는 솥에 솥 부피의 1/5 부피의 물을 부은 후 증자깔판을 놓고 그 위에 솔잎을 놓은 후 분쇄된 마늘을 얹어 60℃에서 25분간 증자하는 방법이다. 상기 두가지 방법으로 마늘의 유효한 영양 성분이 그대로 유지되나 냄새만 제거된 탈취마늘을 얻을 수 있다. 본 실시에서는 황토옹기에 분쇄마늘을 넣고 40 내지 50℃하에서 10분 내지 15분간 가열처리하여 탈취마늘을 제조하였다. The capital increase method can be implemented in two ways. One of the methods is to put the crushed garlic in the cradle of the huangtong pottery and heat-treated for 10 to 15 minutes at the temperature of 40 to 50 ℃, the other is to increase the pot after pouring 1/5 volume of the pot volume of the pot Place a pallet and pine needles on top of it, then crush the garlic and cook for 25 minutes at 60 ℃. In the above two methods, the effective nutrient content of garlic is maintained as it is, but only an odor deodorized garlic can be obtained. In this embodiment, the ground garlic was put in the clay loess and heat treated at 40 to 50 ° C. for 10 to 15 minutes to prepare deodorized garlic.
실시예 3: 흑마늘, 탈취 마늘을 이용한 추출액의 제조Example 3: Preparation of Extract Using Black Garlic and Deodorized Garlic
추출액의 제조에 있어서, 흑마늘과 탈취마늘의 함량을 확정하기 위하여 구성비를 달리하여 각각의 추출액을 제조하였다. In the preparation of the extract, each extract was prepared by varying the composition ratio to determine the content of black garlic and deodorized garlic.
먼저, 황토흑마늘의 함량별 차이를 살펴보기 위하여 황토 흑마늘을 1 내지 6중량부로 나누어 제조하고, 탈취마늘은 3.5 중량부로 고정하였다. 탈취마늘의 경우 함량에 따른 관능평가의 차이가 미약하여 3.5 중량부로 고정하였으며, 황토흑마늘과 동일하게 1 내지 6중량부 범위 내에서 첨가하여 제조할 수 있다. 황토흑마늘 1 내지 6중량부, 탈취마늘 3중량부에 상기 백미 10중량부 및 설탕 3중량부를 혼합하였고, 상기 혼합물의 조성비는 표 2와 같다.First, in order to examine the difference in the content of ocher black garlic, ocher black garlic was divided into 1 to 6 parts by weight, and deodorized garlic was fixed to 3.5 parts by weight. In case of deodorized garlic, the difference in sensory evaluation according to the content was weak and fixed to 3.5 parts by weight, and the same as ocher black garlic can be prepared by adding within the range of 1 to 6 parts by weight. 1 to 6 parts by weight of ocher black garlic, 3 parts by weight of deodorized garlic was mixed with 10 parts by weight of white rice and 3 parts by weight of sugar, the composition ratio of the mixture is shown in Table 2.
상기 혼합물에 3배의 물을 가하고 믹서기를 이용하여 분쇄한 후 중탕기를 이용하여 추출하고 여과하여 추출액을 수득하였다. 상기 분쇄, 추출 및 여과는 본 기술 분야의 당업자에게 공지된 모든 방법 및 기계를 사용하여 실행될 수 있다. 본 발명에서는 상기 믹서기, 중탕기, 여과포를 이용하여 각각 수행하였다.Three times of water was added to the mixture, pulverized using a mixer, extracted using a water bath, and filtered to obtain an extract. The grinding, extraction and filtration can be carried out using all methods and machines known to those skilled in the art. In the present invention, it was carried out using the blender, water bath, filter cloth.
상기 추출액을 일반 공지된 방법으로 살균하였다. 살균 후 재여과하여 추출액을 제조하였고, 각각 추출액 A, B 및 C로 명명하였다.The extract was sterilized by a general known method. After sterilization and refiltration, an extract was prepared and named extracts A, B, and C, respectively.
실험예Experimental Example 2: 추출액 A, B 및 C의 관능평가 2: Sensory Evaluation of Extracts A, B and C
상기 실시예 3에서 제조한 흑마늘 및 탈취마늘을 이용한 추출액 A내지 C에 대하여 관능평가를 실시하였다. 그 결과를 하기 표 3에 나타내었다.Sensory evaluation was performed on the extracts A to C using black garlic and deodorized garlic prepared in Example 3. The results are shown in Table 3 below.
관능검사는 20~50세의 남녀 각각 10명씩을 무작위로 추출하여 9점 등급제(9=가장 좋다; 8=대단히 좋다; 7=보통으로 좋다; 6= 약간 좋다; 5=좋지도 싫지도 않다; 4=약간 싫다; 3=보통으로 싫다; 2=대단히 싫다; 1=가장 싫다)에 준하여 평가하였다.The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most).
표 3에 나타낸 바와 같이 추출액 B가 전반적으로 냄새, 맛, 색 및 전체적인 기호도 면에서 우수함을 확인할 수 있었으며, 이로써, 백미 10중량부 기준으로 황토흑마늘을 3.5 중량부 첨가하는 것이 최적임을 확인할 수 있었다. As shown in Table 3, the extract B was found to be excellent in terms of overall smell, taste, color and overall preference, and thus, it was confirmed that 3.5 parts by weight of ocher black garlic was optimal based on 10 parts by weight of white rice.
비교예Comparative example 2: 2: 일반흑마늘Black Garlic 추출액의 제조 Preparation of Extract
실시예 3의 추출액 B의 구성성분 중에서 황토흑마늘 함량을 일반흑마늘로 대체하여 동일한 방법으로 추출액을 제조하였고, 이를 추출액 D로 명명하였다. An extract was prepared in the same manner by replacing the ocher black garlic content in the components of the extract B of Example 3 with ordinary black garlic, which was named as extract D.
실험예 3: 일반흑마늘 추출액(D)와 황토흑마늘 추출액(B)의 관능평가 Experimental Example 3: Sensory evaluation of general black garlic extract (D) and ocher black garlic extract (B)
황토흑마늘 추출액 B와 비교예 2에서 제조한 일반흑마늘 추출액 D에 대하여 관능평가를 수행하였다. 관능검사는 20~50세의 남녀 각각 10명씩을 무작위로 추출하여 9점 등급제(9=가장 좋다; 8=대단히 좋다; 7=보통으로 좋다; 6= 약간 좋다; 5=좋지도 싫지도 않다; 4=약간 싫다; 3=보통으로 싫다; 2=대단히 싫다; 1=가장 싫다)에 준하여 평가하였다. 그 결과를 하기 표 4에 나타내었다.Sensory evaluation was carried out on the ocher black garlic extract B and the general black garlic extract D prepared in Comparative Example 2. The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years (9 = best; 8 = greatly good; 7 = normally good; 6 = slightly good; 5 = good or hateful); 4 = slightly disliked; 3 = normally disliked; 2 = very disliked; 1 = disliked most). The results are shown in Table 4 below.
표 4에 나타낸 바와 같이 추출액 B가 냄새와 색상을 제외하고 맛과 전체적인 기호도면에서 우수함을 확인할 수 있었으며, 상기 황토흑마늘을 이용함으로써 우수한 가공식품을 제조할 수 있음을 확인할 수 있었다.As shown in Table 4, it was confirmed that the extract B was excellent in taste and overall taste, except for smell and color, and it was confirmed that excellent processed foods could be prepared by using the ocher black garlic.
실시예Example 4 : 4 : 황토흑마늘을Ocher black garlic 이용한 혼합추출액의 제조 Preparation of Mixed Extract Using
흑마늘 추출액의 풍미 및 기능성을 증진시키기 위하여 기타 원료를 각각 또는 전부 혼합하여 다음과 같이 혼합추출액을 제조하였다. 기타원료는 흑미, 현미, 밤, 대추, 칡, 인삼, 보리, 감초, 더덕, 도라지, 산수유, 오미자, 솔잎, 쑥, 감, 사과, 복분자, 레몬, 유자 및 석류를 각각 사용하였으며, 전부 재래시장에서 시판되는 제품을 구입하였다. In order to enhance the flavor and functionality of the black garlic extract, each or all other ingredients were mixed to prepare a mixed extract as follows. Other raw materials were black rice, brown rice, chestnut, jujube, 칡, ginseng, barley, licorice, deodeok, bellflower, cornus, schisandra, pine needles, mugwort, persimmon, apple, bokbunja, lemon, yuzu and pomegranate respectively. I purchased a commercial product from.
황토흑마늘Ocher black garlic -- 흑미Black rice 혼합추출액 Mixed Extract
실시예 3의 표2 중 추출액 B 구성성분 외에 흑미 1중량부를 추가로 첨가하여 추출액을 제조하였다. 0.5 내지 2중량부 내로 흑미를 사용할 수 있으며, 흑미 2중량부 이상 첨가시 추출액의 색상이 흐려져 관능평가가 좋지 않았으며, 최적이 1중량부였으므로, 상기 실시예에서는 흑미를 1중량부를 첨가하였다.In addition to the extract B component of Table 2 of Example 3, 1 part by weight of black rice was further added to prepare an extract. 0.5 to 2 parts by weight of black rice can be used, and when the addition of 2 parts by weight or more of black rice, the color of the extract is blurred, the sensory evaluation was not good, and the optimum was 1 part by weight.
황토흑마늘Ocher black garlic -현미 혼합추출액Brown Rice Extract
추출액 B 구성성분 외에 현미 0.3 중량부를 추가로 첨가하여 추출액을 제조하였다. 0.2 내지 1중량부의 범위내로 현미를 사용할 수 있으며, 현미 1중량부 이상 첨가시 추출액에서 이취가 생기는 단점이 있었다.In addition to the extract B component, 0.3 parts by weight of brown rice was further added to prepare an extract. Brown rice may be used within the range of 0.2 to 1 part by weight, and when 1 part by weight or more of brown rice is added, odor may occur in the extract.
황토흑마늘Ocher black garlic -밤 혼합추출액Chestnut Extract
추출액 B 구성성분 외에 밤 0.3중량부를 추가로 첨가하여 추출액을 제조하였다. 밤을 0.5중량부 내의 범위에서 첨가할 수 있으나, 0.5 중량부 이상 첨가시 밤의 풍미로 인하여 맛이 떨어지는 단점이 있었다.An extract was prepared by further adding 0.3 parts by weight of chestnut in addition to the extract B component. Chestnuts can be added within the range of 0.5 parts by weight, but when added more than 0.5 parts by weight there was a disadvantage that the taste is poor due to the flavor of the chestnuts.
황토흑마늘Ocher black garlic -대추 혼합추출액Jujube mixture extract
추출액 B 구성성분 외에 대추 0.3 중량부를 추가로 첨가하여 추출액을 제조하였다. 대추 역시 0.5중량 이내로 사용가능하여 0.5 중량부 이상 첨가시 맛, 색상이 떨어지는 문제가 있었다.An extract was prepared by adding 0.3 parts by weight of jujube in addition to the extract B component. Jujube also can be used within 0.5 weight, there is a problem that the taste, color falls when added more than 0.5 parts by weight.
황토흑마늘Ocher black garlic -칡 혼합추출액Mixed Extract
추출액 B 구성성분 외에 칡 0.3중량부를 추가로 첨가하여 추출액을 제조하였다. 칡은 0.3 중량부 이내로 사용할 수 있으며, 0.3 중량부 이상 첨가시 쓴맛이 증가하여 관능평가가 저하되는 단점이 있었다.In addition to the extract B component, 0.3 parts by weight of K was further added to prepare an extract. Can be used within 0.3 parts by weight, the bitter taste increases when added to more than 0.3 parts by weight had a disadvantage in deteriorating sensory evaluation.
황토흑마늘Ocher black garlic -인삼 혼합추출액Ginseng Extract
추출액 B 구성성분 외에 인삼 0.3중량부를 추가로 첨가하여 추출액을 제조하였다. 인삼 역시 0.1 내지 0.5 중량부의 범위내에서 사용할 수 있으며, 0.5 중량부 이상 첨가시 쓴맛이 느껴지는 문제점이 있었다. 0.3 parts by weight of ginseng was added to the extract B component to prepare an extract. Ginseng can also be used within the range of 0.1 to 0.5 parts by weight, there is a problem that the bitter taste is felt when added to 0.5 parts by weight or more.
황토흑마늘Ocher black garlic -보리 혼합추출액Barley Blend Extract
추출액 B 구성성분 외에 보리 0.3을 추가로 첨가하여 추출액을 제조하였다. 보리는 1중량부 이내로 사용할 수 있으며, 그 이상 첨가시 쓴맛이 느껴지는 경향이 있었다.In addition to the extract B component, barley 0.3 was further added to prepare an extract. Barley can be used within 1 part by weight, the bitterness tended to feel when added more.
황토흑마늘Ocher black garlic -감초 혼합추출액Licorice Blend Extract
추출액 B 구성성분 외에 감초 0.003중량부를 추가로 첨가하여 추출액을 제조하였다. 감초는 0.001 내지 0.005중량부 범위내로 사용할 수 있으나, 0.OO5 중량부 이상 첨가시 원료비가 상승하며, 이취가 발생하는 단점이 있었다.An extract was prepared by adding 0.003 parts by weight of licorice in addition to the extract B component. Licorice can be used within the range of 0.001 to 0.005 parts by weight, but when added to more than 0.OO5 parts by weight, the raw material cost increases, there was a disadvantage that odor occurs.
황토흑마늘Ocher black garlic -더덕 혼합추출액Deodeok Mixture Extract
추출액 B 구성성분 외에 더덕 0.75중량부를 추가로 첨가하여 추출액을 제조하였다. 더덕은 0.5 내지 0.8중량부 범위내로 사용할 수 있으나, 0.8 중량부 이상 첨가시 쓴맛이 느껴져 관능특성상 좋지 않았다. In addition to the extract B component, 0.75 parts by weight of Deodeok was further added to prepare an extract. Deodeok can be used within the range of 0.5 to 0.8 parts by weight, but when added to more than 0.8 parts by weight bitter taste was not good on the sensory properties.
황토흑마늘Ocher black garlic -도라지 혼합추출액Bellflower Mixed Extract
추출액 B 구성성분 외에 도라지 0.75중량부를 추가로 첨가하여 추출액을 제조하였다. 도라지는 0.4 내지 1중량부 범위내로 사용할 수 있으며, 1중량부 이상 첨가시 떫은맛이 증가하는 단점이 있었다.In addition to the extract B component, 0.75 parts by weight of bellflower was further added to prepare an extract. Bellflower can be used within the range of 0.4 to 1 parts by weight, and when added over 1 part by weight, the astringent taste was increased.
황토흑마늘Ocher black garlic -산수유 혼합추출액Corn oil extract
추출액 B 구성성분 외에 산수유 0.6중량부를 추가로 첨가하여 추출액을 제조하였다. 산수유는 0.6중량부 이내로 사용할 수 있으며, 0.6 중량부 이상 첨가시 원료비가 상승하고, 이취가 발생하는 단점이 있었다.In addition to the extract B component, 0.6 parts by weight of cornus oil was further added to prepare an extract. Cornus oil can be used within 0.6 parts by weight, the raw material costs increase when more than 0.6 parts by weight, there was a disadvantage that odor occurs.
황토흑마늘Ocher black garlic -오미자 혼합추출액-Schisandra chinensis extract
추출액 B 구성성분 외에 오미자 0.6중량부를 추가로 첨가하여 추출액을 제조하였다. 오미자는 0.6중량부 이내로 사용할 수 있으며, 0.6 중량부 이상 첨가시 원료비가 상승하며, 이취가 발생하는 단점이 있었다.In addition to the extract B component, 0.6 parts by weight of Schizandra chinensis was added to prepare an extract. Schisandra chinensis can be used within 0.6 parts by weight, the raw material costs increase when added to more than 0.6 parts by weight, there was a disadvantage that odor occurs.
황토흑마늘Ocher black garlic -솔잎 혼합추출액Pine needle mixed extract
추출액 B 구성성분 외에 솔잎 0.75중량부를 추가로 첨가하여 추출액을 제조하였다. 솔잎은 0.5 내지 0.8중량부 범위내로 사용할 수 있으나, 0.8 중량부 이상 첨가시 솔잎향이 너무 강하게 느껴지는 단점이 있었다.In addition to the extract B component, 0.75 parts by weight of pine needles were further added to prepare an extract. Pine needles can be used within the range of 0.5 to 0.8 parts by weight, but the addition of more than 0.8 parts by weight had a disadvantage that the pine needles feel too strong.
황토흑마늘Ocher black garlic -쑥 혼합추출액Mugwort Extract
추출액 B 구성성분 외에 쑥 0.8중량부를 추가로 첨가하여 추출액을 제조하였다. 쑥은 0.5 내지 0.8중량부 범위내로 사용할 수 있으나, 0.8 중량부 이상 첨가시 쓴맛이 증가하는 단점이 있었다.0.8 parts by weight of mugwort was added to the extract B component to prepare an extract. Mugwort can be used within the range of 0.5 to 0.8 parts by weight, but when added more than 0.8 parts by weight had a disadvantage that the bitter taste increases.
황토흑마늘Ocher black garlic -감 혼합추출액Persimmon Blend Extract
추출액 B 구성성분 외에 감 0.75중량부를 추가로 첨가하여 추출액을 제조하였다. 감은 0.5 내지 0.9중량부 범위내로 사용할 수 있으나, 0.9 중량부 이상 첨가시 원료비가 상승하며, 쓴맛이 느껴지는 단점이 있었다.In addition to the extract B component, 0.75 parts by weight of persimmon was further added to prepare an extract. Persimmon can be used within the range of 0.5 to 0.9 parts by weight, but when added to more than 0.9 parts by weight, the raw material costs increase, there was a disadvantage that the bitter taste is felt.
황토흑마늘Ocher black garlic -사과 혼합추출액Apple Mixture Extract
추출액 B 구성성분 외에 사과 0.8중량부를 추가로 첨가하여 추출액을 제조하였다. 사과는 6 내지 1중량부 범위내로 사용할 수 있으나, 1 중량부 이상 첨가시 원료비가 상승하며, 사과향이 너무 진한 단점이 있었다.0.8 parts by weight of apples were added to the extract B component to prepare an extract. Apples can be used within the range of 6 to 1 parts by weight, but when added more than 1 part by weight, the raw material costs increase, there was a disadvantage that the apple flavor is too dark.
황토흑마늘Ocher black garlic -복분자 혼합추출액Bokbunja Mixed Extract
추출액 B 구성성분 외에 복분자 0.85중량부를 추가로 첨가하여 추출액을 제조하였다. 복분자는 0.7 내지 1중량부 범위내로 사용할 수 있으나, 1 중량부 이상 첨가시 이취가 발생하는 단점이 있었다.In addition to the extract B component, 0.85 parts by weight of bokbunja was further added to prepare an extract. Bokbunja may be used within the range of 0.7 to 1 parts by weight, but when there is more than 1 part by weight, there was a disadvantage that odor occurs.
황토흑마늘Ocher black garlic -레몬 혼합추출액Lemon Blend Extract
추출액 B 구성성분 외에 레몬 0.5중량부를 추가로 첨가하여 추출액을 제조하였다. 레몬은 0.2 내지 0.6중량부 범위내로 사용할 수 있으나, 0.6 중량부 이상 첨가시 원료비가 상승하며, 신맛이 강해지고 쓴맛이 증가하는 단점이 있었다.An extract was prepared by further adding 0.5 parts by weight of lemon in addition to the extract B component. Lemon can be used within the range of 0.2 to 0.6 parts by weight, but when the addition of more than 0.6 parts by weight, the raw material cost is increased, the sour taste is stronger and the bitter taste is increased.
황토흑마늘Ocher black garlic -유자 혼합추출액Citron Mixture Extract
추출액 B 구성성분 외에 유자 0.65중량부를 추가로 첨가하여 추출액을 제조하였다. 유자는 0.3 내지 0.7중량부 범위내로 사용할 수 있으나, 0.7 중량부 이상 첨가시 떫은맛이 느껴지는 단점이 있었다.In addition to the extract B component, 0.65 parts by weight of citron was further added to prepare an extract. Citron can be used in the range of 0.3 to 0.7 parts by weight, but when added over 0.7 parts by weight, there was a disadvantage that the astringent taste is felt.
황토흑마늘Ocher black garlic -석류 혼합추출액Pomegranate Mixture Extract
추출액 B 구성성분 외에 석류 0.75중량부를 추가로 첨가하여 추출액을 제조하였다. 석류는 0.5 내지 0.9중량부 범위내로 사용할 수 있으나, 0.9 중량부 이상 첨가시 신맛이 너무 강해지고, 떫은 맛이 느껴지는 단점이 있었다.In addition to the extract B component, 0.75 parts by weight of pomegranate was further added to prepare an extract. Pomegranate can be used within the range of 0.5 to 0.9 parts by weight, but when added to more than 0.9 parts by weight sour taste is too strong, there was a disadvantage that the astringent taste is felt.
황토흑마늘Ocher black garlic -혼합원료 혼합추출액Mixed raw material mixed extract
추출액 B 구성성분 외에 흑미 1중량부, 현미 0.3중량부, 밤 0.3중량부, 대추 0.3중량부, 칡 0.3중량부, 인삼 0.3중량부, 보리 0.3중량부, 감초 0.003중량부를 추가로 첨가하여 혼합추출액을 제조하였다.1 part by weight of black rice, 0.3 parts by weight brown rice, 0.3 parts by weight chestnut, 0.3 parts by weight jujube, 0.3 parts by weight ginseng, 0.3 parts by weight ginseng, 0.3 parts by weight barley, 0.003 parts by weight licorice. Was prepared.
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KR101357649B1 (en) | 2011-06-15 | 2014-02-05 | 서범구 | Fermented garlic using EM and ginseng and manufacturing method thereof |
KR101491683B1 (en) | 2013-07-08 | 2015-02-10 | 성림영농조합법인 | Manufacturing method of juice using black garlic and black garlic juice thereby |
KR102458946B1 (en) | 2022-04-11 | 2022-10-24 | 백지원 | Method for producing black garlic extract from which bad taste and odor are removed |
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KR101010332B1 (en) * | 2010-04-09 | 2011-01-25 | 우경순 | Method for manufacturing tonic food using ferment jujube and garlic, and tonic food using ferment jujube and garlic |
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KR101357649B1 (en) | 2011-06-15 | 2014-02-05 | 서범구 | Fermented garlic using EM and ginseng and manufacturing method thereof |
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