KR101204386B1 - Manufacturing method of garlic food material and garlic source using the food material - Google Patents
Manufacturing method of garlic food material and garlic source using the food material Download PDFInfo
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- KR101204386B1 KR101204386B1 KR1020100047524A KR20100047524A KR101204386B1 KR 101204386 B1 KR101204386 B1 KR 101204386B1 KR 1020100047524 A KR1020100047524 A KR 1020100047524A KR 20100047524 A KR20100047524 A KR 20100047524A KR 101204386 B1 KR101204386 B1 KR 101204386B1
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- garlic
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- vinegar
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Images
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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—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
- 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
- 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
- A23V2200/04—Colour
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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)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 마늘의 매운맛을 제거하고 변색을 방지하고 저장성을 향상시켜 음식 조리에 유용하게 활용할 수 있는 마늘 식품소재의 제조방법과, 그 방법으로 제조된 마늘 식품소재를 적극적으로 활용한 마늘소스에 관한 것이다.
본 발명에 따른 마늘 식품소재의 제조방법은, 깐마늘을 세절하여 준비하거나 탈피하지 않은 피마늘을 준비하는 준비단계; 세절한 깐마늘의 경우에는 과육즙 또는 식초물에 침지하거나 끓는 물에서 데치거나 마이크로웨이브에서 가열하는 방식으로 처리하고, 피마늘의 경우에는 마이크로웨이브에서 가열하는 방식으로 처리하는 처리단계; 처리된 깐마늘의 경우에는 그대로 분쇄하고, 피마늘의 경우에는 탈피하여 분쇄하는 분쇄단계;로 이루어지는 것을 특징으로 한다.
본 발명에 따른 마늘소스는, 상기한 방법으로 제조된 마늘 식품소재; 식초; 설탕, 액상과당, 올리고당 중에서 하나 이상에 의한 당분; 소주, 미림, 물, 육수 중에서 하나 이상에 의한 액상분; 액젓, 소금 중에서 하나 이상에 의한 염분;을 혼합한 것을 특징으로 한다.The present invention relates to a method of preparing garlic food material that can be used for food cooking by removing the spicy taste of garlic, preventing discoloration, and improving shelf life, and a garlic sauce using the garlic food material prepared by the method. will be.
Garlic food material manufacturing method according to the present invention, prepared by cutting the garlic cut off or preparing the peeled garlic does not peel; In the case of finely cut garlic, the treatment step of immersing in pulverized juice or vinegar, boiling in boiling water or heating in a microwave, and in the case of blood garlic, heating in a microwave; In the case of the treated short garlic, it is ground as it is, and in the case of blood garlic, a grinding step of pulverizing and grinding; characterized in that consisting of.
Garlic sauce according to the present invention, the garlic food material prepared by the above method; vinegar; Sugars caused by one or more of sugar, liquid fructose and oligosaccharides; Liquid powder by one or more of shochu, mirim, water, broth; It is characterized by mixing; salt by one or more of fish sauce, salt.
Description
본 발명은 마늘의 매운맛을 제거하고 변색을 방지하고 저장성을 향상시켜 음식 조리에 유용하게 활용할 수 있는 마늘 식품소재의 제조방법과, 그 방법으로 제조된 마늘 식품소재를 적극적으로 활용한 마늘소스에 관한 것이다.
The present invention relates to a method of preparing garlic food material that can be used for food cooking by removing the spicy taste of garlic, preventing discoloration, and improving shelf life, and a garlic sauce using the garlic food material prepared by the method. will be.
마늘은 여러 종의 세균, 진균 및 바이러스에 대하여 생육억제 작용이 규명되어 있는 대표적인 항균식품으로, 특히 세균성 식중독 유발 원인균인 황색포도상구균(Staphylococcus aureus), 비브리오(Vibrio), 대장균(Escherichia coli) 및 장염균(Samonella enteritidis) 등에 대해 높은 감수성이 있다. 또한 마늘은 심혈관계 질환의 개선, 피로회복 촉진, 스트레스에 대한 저항력 향상, 알러지 예방, 면역력 증가 등의 다양한 기능성을 가지고 있으므로 남녀노소 모두에게 유용한 식품이다. Garlic is a typical food that has antimicrobial growth inhibitory action is identified with respect to bacteria, fungi and viruses of different species, in particular bacterial pathogen causing food poisoning in Staphylococcus aureus (Staphylococcus aureus), Vibrio (Vibrio), E. coli (Escherichia coli) and jangyeomgyun (Samonella enteritidis ) and the like. In addition, garlic has a variety of functionalities, such as improving cardiovascular disease, promoting fatigue, improving resistance to stress, preventing allergies, increasing immunity, and are useful foods for both sexes.
한식에서 마늘은 주요한 조미 향신 채소로서 김치를 포함한 각종 생채 및 숙채 요리와 생선이나 육류 특유의 비린내와 누린내를 제거하기 위한 목적으로 탕류, 찜류, 구이류 등 다양한 요리에 활용되어 왔다. 한식 조리에서 마늘은 생마늘을 다진 형태로 주로 이용하여 왔는데, 생마늘은 맛이 맵고 향이 강하기 때문에 그 양을 제한하여 사용해왔다. Garlic is a major seasoning flavored vegetable in Korean food. It has been used in various vegetables such as kimchi, steamed fish, and roasted fish for the purpose of removing fishy and fishy fishy and nutty smells, including raw kimchi and kimchi. In Korean cooking, garlic has been used mainly in the form of minced garlic, raw garlic has been used in a limited amount because it is hot and strong flavor.
한편 음식 조리에서 소스는 조미에 활용하여 원재료의 저장성과 기호도 증진에 활용하거나 메인 요리와 함께 곁들임으로써 메인 요리의 맛이나 향을 높이기 위한 목적으로 활용된다.
On the other hand, the sauce is used for seasoning to enhance the storage and taste of raw materials or to serve with the main dish to enhance the taste or aroma of the main dish.
본 발명은 마늘을 식품소재로 적극 활용하기 위해 개발된 것으로, 마늘 특유의 매운맛과 강한 향을 제거할 수 있고 아울러 마늘 고유의 색을 유지하면서 저장성을 향상시킬 수 있는 마늘 식품소재의 제조방법을 제공하고자 한다.The present invention was developed to actively use garlic as a food material, can provide a garlic food material manufacturing method that can remove the spicy and strong aroma unique to garlic and improve the shelf life while maintaining the unique color of garlic. I would like to.
또한 본 발명은 마늘 식품소재를 바람직하게 이용한 마늘소스를 제공하고자 한다.
In another aspect, the present invention is to provide a garlic sauce using preferably a garlic food material.
상기한 기술적 과제를 해결하기 위핸 본 발명은, 깐마늘을 세절하여 준비하거나 탈피하지 않은 피마늘을 준비하는 준비단계; 세절한 깐마늘의 경우에는 과육즙 또는 식초물에 침지하거나 끓는 물에서 데치거나 마이크로웨이브에서 가열하는 방식으로 처리하고, 피마늘의 경우에는 마이크로웨이브에서 가열하는 방식으로 처리하는 처리단계; 처리된 깐마늘의 경우에는 그대로 분쇄하고, 피마늘의 경우에는 탈피하여 분쇄하는 분쇄단계;로 이루어지는 것을 특징으로 하는 마늘 식품소재 제조방법을 제공한다.In order to solve the above technical problem, the present invention is prepared by cutting the chopped garlic or the preparation step of preparing the peeled garlic not; In the case of finely cut garlic, the treatment step of immersing in pulverized juice or vinegar, boiling in boiling water or heating in a microwave, and in the case of blood garlic, heating in a microwave; In the case of the treated garlic, it is pulverized as it is, and in the case of blood garlic it provides a garlic food material manufacturing method characterized in that consisting of;
또한 본 발명은, 상기한 방법으로 제조된 마늘 식품소재; 식초; 설탕, 액상과당, 올리고당 중에서 하나 이상에 의한 당분; 소주, 미림, 물, 육수 중에서 하나 이상에 의한 액상분; 액젓, 소금 중에서 하나 이상에 의한 염분;을 혼합한 것을 특징으로 하는 마늘소스를 제공한다.
In addition, the present invention, the garlic food material prepared by the above method; vinegar; Sugars caused by one or more of sugar, liquid fructose and oligosaccharides; Liquid powder by one or more of shochu, mirim, water, broth; Salted by one or more of fish sauce, salt; provides a garlic sauce characterized in that the mixture.
본 발명에 따르면 다음과 같은 효과를 기대할 수 있다.According to the present invention, the following effects can be expected.
첫째, 마늘 특유의 매운맛과 강한 향을 제거할 수 있기 때문에 맛과 향에 구애받지 않고 다양한 음식 조리에 유용하게 이용할 수 있는 마늘 식품소재를 제공할 수 있다.First, since the spicy and strong aroma unique to garlic can be removed, it can provide a garlic food material that can be useful for cooking various foods regardless of taste and aroma.
둘째, 마늘 고유의 색을 유지하면서도 저장성을 향상시킬 수 있기 때문에 식품소재로서 마늘을 유리하게 상품화할 수 있다..Second, garlic can be advantageously commercialized as a food material because it can improve the shelf life while maintaining the unique color of garlic.
셋째, 요리된 육류 및 육류 절임용, 구운 생선 및 생선회, 생야채요리 등 각종 요리에 적합하게 곁들일 수 있는 적절한 기호도의 마늘소스를 제공할 수 있다.
Third, it is possible to provide a suitable garlic garlic sauce that can be suited to various dishes such as cooked meat and pickled meat, grilled fish and sashimi, and raw vegetable dishes.
도 1 내지 도 3은 본 발명에 따른 마늘소스의 다양한 실시예를 촬영한 사진이다.1 to 3 are photographs taken of various embodiments of the garlic sauce according to the present invention.
본 발명은 마늘 식품소재의 제조방법과 그 마늘 식품소재를 이용한 마늘소스를 제안하며, 이하부터는 이 둘을 구분하여 설명한다.
The present invention proposes a method for producing a garlic food material and a garlic sauce using the garlic food material, hereinafter, the two will be described separately.
1. 마늘 식품소재1. Garlic Food Material
본 발명은 마늘을 활용성이 높은 식품소재로 제조하기 위해 적절한 처리과정을 거쳐 생마늘의 매운맛과 강한 향을 제거한다는데 특징이 있다.The present invention is characterized by removing the spicy taste and strong aroma of raw garlic through an appropriate treatment process to produce garlic with a highly available food material.
구체적으로 본 발명에 따른 마늘 식품소재의 제조방법은, 깐마늘을 세절하여 준비하거나 탈피하지 않은 피마늘을 준비하는 준비단계; 세절한 깐마늘의 경우에는 과육즙 또는 식초물에 침지하거나 끓는 물에서 데치거나 마이크로웨이브에서 가열하는 방식으로 처리하고, 피마늘의 경우에는 마이크로웨이브에서 가열하는 방식으로 처리하는 처리단계; 처리된 깐마늘의 경우에는 그대로 분쇄하고, 피마늘의 경우에는 탈피하여 분쇄하는 분쇄단계;로 이루어진다. 특히 본 발명에서는 처리단계의 구체적인 내용에 따라 3가지로 구분하여 제안한다.
Specifically, the method for producing a garlic food material according to the present invention includes a preparation step of preparing sliced garlic or not peeling garlic; In the case of finely cut garlic, the treatment step of immersing in pulverized juice or vinegar, boiling in boiling water or heating in a microwave, and in the case of blood garlic, heating in a microwave; In the case of the treated short garlic, it is ground as it is, and in the case of blood garlic, a grinding step of peeling and grinding. In particular, the present invention is divided into three proposals according to the specific content of the treatment step.
(1)숙성을 통한 처리(1) Processing through aging
깐마늘을 0.3~1.2cm 두께로 슬라이스 세절하여 숙성액에 침지하여 처리하는 방식이다. 이때 숙성액은 과육즙 또는 식초물을 이용할 수 있으며, 더욱 바람직하게는 과육즙으로 유자청, 레몬즙, 홍시, 키위 중에서 하나를 이용하고 식초물로 식초와 물을 1:1로 혼합한 것을 이용할 수 있다. 유자청은 유자과육 착즙액 및 유자과피 슬라이스를 설탕과 혼합하여 숙성시킨 것이며, 홍시와 키위는 껍질을 제거하여 믹서로 곱게 간 것을 이용한다. 이러한 숙성액에 슬라이스 마늘을 완전 침지되도록 담가 상온에서 3~10일 저장하는 방식으로 처리하면 된다. 이와 같은 숙성 처리로 숙성액 자체의 산미, 특유의 향, 감미로 인하여 매운맛과 강한 향이 제거된 마늘을 수득할 수 있다.Cut sliced garlic into 0.3 ~ 1.2cm thick and immerse it in aging solution. At this time, the ripening liquid may use pulp juice or vinegar, and more preferably, one of citron juice, lemon juice, red seaweed and kiwi may be used as pulp juice, and vinegar and water may be mixed 1: 1. have. Yujacheong is a mixture of citrus juice juice and citron peel slices with sugar, and it is ripened. Soak the sliced garlic in this aging solution so that it can be treated in a way that is stored for 3 to 10 days at room temperature. By this aging treatment, the spicy and strong aroma can be obtained due to the acidity, peculiar aroma and sweetness of the aging liquid itself.
본 발명에서는 식초와 물을 1:1로 혼합한 식초물을 숙성액으로 준비하고, 이러한 숙성액에 0.3~1.2cm 두께의 슬라이스 마늘을 7일 저장하여 실시예1로 제조하였다. 실시예1은 냉장 보관시 마늘 특유의 백색이 2~3주간 그대로 유지되었다.
In the present invention, the vinegar mixed 1: 1 with vinegar and water was prepared as a aging solution, and the sliced garlic of 0.3 ~ 1.2cm thick in this aging solution for 7 days was prepared in Example 1. In Example 1, the garlic-specific white color was maintained for 2-3 weeks when refrigerated.
(2)데침을 통한 처리(2) treatment through needle
깐마늘을 분할 세절하여 끓는 물에서 데치어 처리하는 방식이다. 90~97℃의 끓는 물에서 30초~1분 정도 데치며, 데친 후에는 찬물에서 냉각한 다음 얼음물에서 냉각하는 것이 바람직하다. 냉각을 통해 매운맛을 추가 제거하고 나아가 마늘 자체의 아삭한 맛을 살릴 수 있다.The garlic is divided into small pieces and treated with boiling water. Boil in boiling water at 90 ~ 97 ℃ for 30 seconds ~ 1 minute. After boiling, cool in cold water and then in ice water. Cooling removes the spicy taste and further enhances the crispy taste of garlic itself.
본 발명에서는 깐마늘을 4등분으로 분절하고 95℃의 끓는 물에서 30초 정도 데친 다음 찬물에서 냉각한 후 얼음물에서 다시 2분 정도 냉각하여 실시예2로 제조하였다. 실시예2는 냉장 보관시 마늘 특유의 백색이 2~3주간 그대로 유지되었다.
In the present invention, the cut garlic was divided into 4 equal parts and boiled in boiling water at 95 ° C. for about 30 seconds, and then cooled in cold water, and then cooled again in ice water for about 2 minutes to prepare Example 2. In Example 2, the garlic-specific white color was maintained for 2-3 weeks when refrigerated.
(3)가열을 통한 처리(3) Treatment by heating
마이크로웨이브로 가열하여 처리하는 방식이다. 이 방식은 깐마늘은 물론 껍질을 벗기지 않은 상태의 피마늘을 이용할 수 있다. 깐마늘의 경우에는 0.3~1.2cm 두께로 슬라이스 세절한 다음 용기에 고루 편 후 마이크로웨이브로 1~5분간 가열 처리하고, 피마늘의 경우에는 4~6분간 가열 처리한다. 이렇게 가열 처리한 후에는 얼음물에서 냉각할 수 있는데, 냉각을 통해 매운맛과 특유의 아린 맛을 제거하는 한편 적당한 조직감을 유지할 수 있다.It is a method of heating by microwave. This method can be used not only peeled garlic but also peeled garlic. In the case of dried garlic, slice into 0.3 ~ 1.2cm thick slices, and then evenly spread it in a container and heat it for 1 to 5 minutes with microwave. After the heat treatment can be cooled in ice water, cooling to remove the spicy and peculiar flavor of Arin while maintaining a proper texture.
본 발명에서는 피마늘을 그대로 마이크로웨이브에서 5분간 가열한 다음 껍질을 벗긴 후 얼음물에서 다시 2분 정도 냉각하여 실시예3으로 제조하였다. 실시예3은 냉장 보관시 마늘 특유의 백색이 2~3주간 그대로 유지되었다.
In the present invention, the garlic was heated in the microwave for 5 minutes as it is, and then peeled and cooled again in ice water for about 2 minutes to prepare in Example 3. In Example 3, the garlic-specific white color was maintained for 2-3 weeks when refrigerated.
[실험예1] 매운맛과 함황성분 조사[Experimental Example 1] Spicy taste and sulfur content investigation
(1)실험방법(1) Experimental method
마늘 성분 중 pyruvate(피루브산염)는 allinase에 의해 alliin이 분해되면서 allicin, 암모니아와 더불어 생성되는 것으로, pyruvate의 함량은 마늘의 향기나 매운맛과 관련이 있어 pyruvate의 함량이 높을수록 마늘의 향과 매운맛이 높은 것으로 알려져 있다. 또한 마늘 성분 중 thiosulfate(함황화합물)은 마늘 내의 alliinase에 의하여 cysteine sulfoxide가 분해되어 생성되는 것으로, 마늘의 대표적인 항산화 유효성분으로 알려져 있다. 이에 따라 본 발명에서는 마늘의 처리에 따른 효과를 평가하기 위해 실시예1,2,3에 대하여 total pyruvate과 Total thiosulfate의 함량을 측정하였다.Pyruvate of garlic is produced with allicin and ammonia as alliin is decomposed by allinase. The content of pyruvate is related to garlic's aroma and spicy taste. It is known. In addition, thiosulfate (sulfur compound) in garlic is produced by the decomposition of cysteine sulfoxide by alliinase in garlic, which is known as a representative antioxidant active ingredient of garlic. Accordingly, in the present invention, the total pyruvate and total thiosulfate contents were measured for Examples 1, 2 and 3 in order to evaluate the effects of garlic treatment.
Total pyruvate은, 각 시료 1g에 10% trichloroacetic acid 20mL를 첨가하여 1시간 방치한 후 여과지(Whatman No.7)로 여과하고 이 여과액 1mL에 0.0125% dinitriphenyl- hydrazine 1mL를 가하여 잘 혼합한 다음 37℃에서 10분간 반응시키고 0.6N NaOH 용액 5mL를 가하여 420nm에서 흡광도를 측정하여 얻은 표준검량곡선으로부터 산출하였다. 표준용액으로 sodium pyruvate를 사용하였다.For total pyruvate, add 20 mL of 10% trichloroacetic acid to 1 g of each sample, leave for 1 hour, filter with filter paper (Whatman No. 7), and add 1 mL of 0.0125% dinitriphenyl-hydrazine to 1 mL of the filtrate, and mix well. The solution was reacted for 10 minutes at, and 5 mL of 0.6N NaOH solution was added thereto, and the absorbance was measured at 420 nm. Sodium pyruvate was used as a standard solution.
Total thiosulfate은, 2mM cysteine이 함유된 pH 7.5의 50mM HEPES(N-[2-Hydroxyethyl]piperazine-N'-2-ethane sulfonic acid) 용액 0.5mL에 각 시료의 추출액 0.1mL를 첨가하고 50mM HEPES를 가하여 총 반응용액의 부피를 5mL로 한 다음 27℃에서 10분간 반응시키고 이 반응액 1mL를 취하여 50mM HEPES로 제조한 0.4mM DTNB(5,5'-dithio- bis[2-nitrobenzoic acid]) 1mL를 가하여 잘 혼합한 다음 다시 27℃에서 10분간 반응시킨 후 412nm에서 흡광도를 측정하여 얻은 표준검량곡선으로 부터 산출하였다. 이때 50mM의 HEPES로 제조한 0.05~0.3mM L-cysteine 용액을 표준물질로 하였다.
Total thiosulfate was added to 0.5 mL of 50 mM HEPES (N- [2-Hydroxyethyl] piperazine-N'-2-ethane sulfonic acid) solution at pH 7.5 containing 2 mM cysteine, and then 0.1 mL of each sample extract was added to 50 mM HEPES. The volume of the total reaction solution was 5 mL, followed by reaction at 27 ° C. for 10 minutes, and 1 mL of the reaction solution was added thereto, and 1 mL of 0.4 mM DTNB (5,5'-dithio- bis [2-nitrobenzoic acid]) prepared with 50 mM HEPES was added thereto. After mixing well and reacting again at 27 ° C. for 10 minutes, the absorbance at 412 nm was calculated from the standard calibration curve. At this time, 0.05 ~ 0.3mM L-cysteine solution prepared with 50mM HEPES was used as a standard.
(2)실험결과(2) Experimental results
실험결과 하기 [표 1]과 같이 나타냈다.Experimental results are shown in the following [Table 1].
상기 [표 1]에서 보는 바와 같이 생마늘을 대조군으로 할 때, 실시예1~3에서 매운맛 성분인 total pyruvate의 함량이 감소하였음을 확인할 수 있다. 특히 Total pyruvate 함량은 실시예 3에서 가장 낮아 마이크로웨이브에 의한 가열 처리 방법이 매운맛의 제거에 가장 효과적임을 확인할 수 있었다. As shown in Table 1, when raw garlic was used as a control, it was confirmed that the content of total pyruvate, a spicy ingredient, in Examples 1 to 3 was reduced. In particular, the total pyruvate content was the lowest in Example 3, it was confirmed that the heat treatment method by microwave is most effective in removing the pungent taste.
또한 thiosulfate의 함량은 실시예3에서 가장 높았고 다음으로 실시예2, 생마늘, 실시예1의 순서였다. 이러한 결과에 따라 마늘의 유효성분을 가장 효과적으로 유지할 수 있는 방법은 실시예3에 따른 방법이라고 할 것이다. 실시예1의 경우에는 식초물에 저장되면서 마늘의 유효성분이 유출되어 생마늘보다 더 낮게 정량된 것으로 파악되며, 다만 식초에 의한 다른 효과를 얻을 수 있을 것이기 때문에 저장시간 적절하게 조절하면 처리방법으로 유효하다고 할 수 있다.
In addition, the thiosulfate content was the highest in Example 3, followed by Example 2, fresh garlic, and Example 1. According to these results, the method of effectively maintaining the active ingredient of garlic will be called the method according to Example 3. In the case of Example 1 is stored in the vinegar and the effective ingredient of garlic was found to be quantified lower than raw garlic, but because it is possible to obtain other effects by vinegar, it is effective as a treatment method if properly adjusted the storage time can do.
2. 마늘 소스2. Garlic Sauce
앞서 살펴본 바와 같이 제조된 마늘 식품소재는 다양한 음식 소스의 원재료로 이용할 수 이용할 수 있다. 마늘 식품소재는 소스의 용도에 따라 곱게 완전 분쇄하거나 거칠게 분쇄하는 등 적절한 크기로 분쇄하여 준비하면 된다. Garlic food material prepared as described above can be used as a raw material of various food sources. Garlic food materials can be prepared by grinding to the appropriate size such as finely ground or roughly ground depending on the purpose of the sauce.
본 발명에서는 마늘 식품소재를, 식초; 설탕, 액상과당, 올리고당 중에서 하나 이상에 의한 당분; 소주, 미림, 물, 육수 중에서 하나 이상에 의한 액상분; 액젓, 소금 중에서 하나 이상에 의한 염분;과 적당량 혼합하여 소스로 만들 것을 제안하며, 나아가 고추장, 참기름, 통깨, 고춧가루, 파프리카 분말 중에서 하나 이상의 부재료를 더 혼합할 것을 제안한다. 액상분으로 육수는 다시마 육수, 멸치 육수 등 기호에 따라 적절히 선택할 수 있다.Garlic food material in the present invention, vinegar; Sugars caused by one or more of sugar, liquid fructose and oligosaccharides; Liquid powder by one or more of shochu, mirim, water, broth; It is suggested to make a sauce by mixing a proper amount with salt of one or more of fish sauce and salt; furthermore, it is proposed to further mix one or more subsidiary materials of red pepper paste, sesame oil, sesame seeds, red pepper powder and paprika powder. The liquid broth can be appropriately selected according to preferences such as kelp broth and anchovy broth.
(1)식초를 혼합한 백색 마늘 소스(1) white garlic sauce with vinegar
마늘 식품소재 45~65%, 식초 5~15%, 당분 10~30%, 액상분 11~20%, 염분 1~5%로 혼합하면 백색 마늘 소스로 제조할 수 있다. 이러한 백색 마늘 소스는 산미와 감미가 있고 매운맛이 적으므로 어린이를 위한 요리, 생선요리, 야채샐러드, 냉채 등에 유리하게 곁들일 수 있다.Garlic food material 45 ~ 65%, vinegar 5 ~ 15%, sugar 10 ~ 30%, liquid content 11 ~ 20%, salt 1 ~ 5% can be prepared with white garlic sauce. These white garlic sauces are acidic, sweet and less spicy, so they can be advantageously served in children's dishes, fish dishes, vegetable salads, and cold vegetables.
본 발명에서는 실시예3의 마늘 식품소재를 곱게 분쇄한 것 500g, 식초 60g, 설탕 50g, 올리고당 200g, 미림 150g, 소금 10g을 혼합하여 백색 마늘 소스A를 제조하였다. 이렇게 제조된 백색 마늘 소스A는 도 1과 같다.In the present invention, white garlic sauce A was prepared by mixing 500 g of crushed garlic food ingredients of Example 3, 60 g of vinegar, 50 g of sugar, 200 g of oligosaccharide, 150 g of mirin, and 10 g of salt. The white garlic sauce A thus prepared is shown in FIG. 1.
(2)고추장을 혼합하여 매운맛을 가미한 마늘 소스(2) Garlic sauce with red pepper paste and spicy flavor
마늘 식품소재 30~55%, 고추장 15~40%, 당분 6~10%, 액상분 6~12%, 염분 1~12%, 참기름 6~10%, 통깨 0.5~1%로 혼합하면 고추장을 가미한 마늘 소스로 제조할 수 있다. 이때 매운맛이나 점도의 조절을 위하여 파프리카 분말 또는 고춧가루를 추가할 수 있으며, 파프리카 분말과 고춧가루를 추가할 경우에는 고추장의 양을 줄이도록 한다.Garlic Food Ingredients 30 ~ 55%, Gochujang 15 ~ 40%, Sugar 6 ~ 10%, Liquid 6 ~ 12%, Salt 1 ~ 12%, Sesame Oil 6 ~ 10%, Sesame 0.5 ~ 1% Can be made with garlic sauce. At this time, paprika powder or red pepper powder can be added to adjust the spicy taste or viscosity. When adding paprika powder and red pepper powder, reduce the amount of red pepper paste.
본 발명에서는 실시예2의 마늘 식품소재를 거칠게 분쇄한 것 500g, 고추장 200g, 붉은 파프리카 분쇄 분말 200g, 미림 100g, 소금 15g, 참기름 100g, 액상과당 100g, 통깨 10g을 혼합하여 고추장 마늘 소스B로 제조하고, 아울러 실시예2의 마늘 식품소재를 거칠게 분쇄한 것 500g, 고추장 500g, 미림 100g, 멸치 액젓 150g, 참기름 100g, 액상과당 100g, 통깨 10g을 혼합하여 고추장 마늘 소스C로 제조하였다. 이렇게 제조된 고추장 마늘 소스B와 고추장 마늘 소스C는 각각 도 2 및 도 3과 같다.
In the present invention, the garlic food material of Example 2 is roughly crushed 500g, red pepper paste 200g, red paprika crushed powder 200g, mirim 100g, salt 15g, sesame oil 100g, liquid fructose 100g, sesame 10g to prepare a red pepper paste garlic sauce B In addition, the garlic food material of Example 2 was roughly crushed 500g, red pepper paste 500g, mirim 100g, anchovy fish sauce 150g, sesame oil 100g, liquid fructose 100g, sesame seeds 10g was prepared by the red pepper paste garlic sauce C. Thus prepared Gochujang Garlic Sauce B and Gochujang Garlic Sauce C are as shown in Figs.
[실험예2] 백색 마늘 소스의 백색도 평가Experimental Example 2 Evaluation of Whiteness of White Garlic Sauce
마늘의 백색도를 유지하는지 확인하기 위해 백색 마늘 소스A를 냉장온도에서 저장하면서 1주일 간격으로 그 색을 측정하였으며, 그 결과 하기 [표 2]와 같이 나타냈다.To check whether the garlic maintains its whiteness, the color was measured at intervals of one week while storing the white garlic sauce A at the refrigeration temperature, and the results are shown in the following [Table 2].
상기 [표 2]에서 보는 바와 같이 백색이었던 백색 마늘 소스A의 명도값은 저장 14일까지는 거의 변화가 없었으며 28일까지도 미량만 증가하였고, 이는 적색도를 나타내는 a값에서도 동일한 경향이었다. 황색도는 미량 감소하였으나 저장 중 갈변반응 등의 변색이 발생할 경우 적색도와 황색도가 증가되는 경향임이 일반적임에도 불구하고 적색도는 거의 변화가 없어 육안으로 관찰된 바와 같이 품질을 저해할 정도의 색 변화는 없는 것으로 판단되었다.
As shown in [Table 2], the white garlic source A, which was white, had little change until storage 14 days and increased only a small amount up to 28 days, which was the same tendency in a value indicating redness. Although the yellowness is slightly decreased, redness and yellowness tend to increase when discoloration such as browning reaction occurs during storage, but the redness is almost unchanged. It was judged that there was no.
[실험예3] 마늘 소스의 관능 평가Experimental Example 3 Sensory Evaluation of Garlic Sauce
(1)백색 마늘 소스A의 관능 평가(1) Sensory evaluation of white garlic sauce A
백색 마늘 소스A를 쇠고기구이, 돼지고기구이, 닭고기구이, 고등어구이, 서대리 구이, 양상추 샐러드, 냉잡채에 적용하여 20~50대 40명을 대상으로 선호도를 조사하였다. 대상 요리 중 가장 소스와 잘 어울린다고 판단되는 요리를 개인당 2개씩 선택하도록 하였으며, 그 결과는 [표 3]과 같이 그 요리를 선택한 사람의 수로 표시하였다. 선호도 조사 결과 육류보다는 생선이나 야채 요리에 더 적합한 소스임을 확인할 수 있었다White garlic sauce A was applied to roasted beef, roasted pork, roasted chicken, grilled mackerel, grilled daedaeri, lettuce salad, and cold vegetables. Two dishes were selected per person, which were judged to be well suited to the sauce, and the results were expressed as the number of people who selected the dishes as shown in [Table 3]. Preference studies indicate that it is a better source for fish or vegetables than meat
(2)고추장 마늘 소스B,C의 관능 평가(2) Sensory evaluation of red pepper garlic sauce B, C
고추장 마늘 소스B,C를 각각 제조하여 양념하지 않은 쇠고기의 곁들임 소스로 선호도를 평가하였다. 20~40대 30인을 대상으로 하여 소스로 인하여 맛이 증가하였거나, 소스가 잘 어울린다는 질문에 대하여 '매우 그렇다'는 5점, '그렇다'는 4점, '보통이다'는 3점, '아니다'는 2점, '매우 아니다'는 1점을 부여하도록 하였다. 선호도 조사 결과는 각 항목별 점수에 대한 응답 인원수를 표시하였다. 선호도 조사 결과 곁들임 소스로 적합하게 이용할 수 있음을 확인할 수 있었다. Kochujang garlic sauces B and C were prepared to evaluate their preference as a side sauce of unseasoned beef. For those in their 20s and 40s and 30s, five points for 'very true', four points for 'yes', three points for 'normal', 'No' was given, and 'not very' was given 1 point. The results of the preference survey indicated the number of respondents to the score for each item. According to the preference survey, it was confirmed that it can be suitably used as a side sauce.
Claims (5)
피마늘을 미이크로웨이브에서 4~6분 가열하여 처리하는 처리단계;
가열 처리된 피마늘을 탈피하는 탈피단계;
탈피된 피마늘을 얼음물에서 냉각시키는 냉각단계;
냉각시킨 피마늘을 분쇄하는 분쇄단계;
로 이루어지는 것을 특징으로 하는 백색 마늘 식품소재 제조방법.A preparation step of preparing unbreaked blood garlic;
A treatment step of heating the garlic by microwave for 4 to 6 minutes;
Stripping step of stripping the heat-treated garlic;
A cooling step of cooling the peeled garlic in ice water;
Grinding step of grinding the cooled garlic garlic;
White garlic food material manufacturing method characterized in that consisting of.
식초, 고추장, 참기름, 통깨, 고춧가루, 파프리카 분말 중에서 하나 이상의 부재료를 더 혼합한 것을 특징으로 마늘소스.5. The method of claim 4,
Garlic sauce, characterized in that the vinegar, red pepper paste, sesame oil, sesame seeds, red pepper powder, paprika powder further mixed with one or more subsidiary materials.
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