KR101648165B1 - A process for the preparation of roasted garlics comprising chlorella and the roasted garlics prepared therefrom - Google Patents
A process for the preparation of roasted garlics comprising chlorella and the roasted garlics prepared therefrom Download PDFInfo
- Publication number
- KR101648165B1 KR101648165B1 KR1020150123184A KR20150123184A KR101648165B1 KR 101648165 B1 KR101648165 B1 KR 101648165B1 KR 1020150123184 A KR1020150123184 A KR 1020150123184A KR 20150123184 A KR20150123184 A KR 20150123184A KR 101648165 B1 KR101648165 B1 KR 101648165B1
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- chlorella
- baked
- present
- spraying
- Prior art date
Links
- 240000002234 Allium sativum Species 0.000 title claims abstract description 132
- 235000004611 garlic Nutrition 0.000 title claims abstract description 131
- 241000195649 Chlorella <Chlorellales> Species 0.000 title claims abstract description 108
- 238000000034 method Methods 0.000 title claims description 6
- 230000008569 process Effects 0.000 title description 3
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- 238000005507 spraying Methods 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 8
- 238000000576 coating method Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
- 241000383638 Allium nigrum Species 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000036642 wellbeing Effects 0.000 abstract description 7
- 230000003247 decreasing effect Effects 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 235000019633 pungent taste Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 229930002875 chlorophyll Natural products 0.000 description 7
- 235000019804 chlorophyll Nutrition 0.000 description 7
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- ZFAHNWWNDFHPOH-YFKPBYRVSA-N S-allylcysteine Chemical compound OC(=O)[C@@H](N)CSCC=C ZFAHNWWNDFHPOH-YFKPBYRVSA-N 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 241000195493 Cryptophyta Species 0.000 description 3
- GFXYTQPNNXGICT-YFKPBYRVSA-N L-allysine Chemical compound OC(=O)[C@@H](N)CCCC=O GFXYTQPNNXGICT-YFKPBYRVSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 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
- ZFAHNWWNDFHPOH-UHFFFAOYSA-N S-Allyl-L-cystein Natural products OC(=O)C(N)CSCC=C ZFAHNWWNDFHPOH-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000003871 intestinal function Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010008469 Chest discomfort Diseases 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 108091005461 Nucleic proteins Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000013505 freshwater Substances 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
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- -1 sulfur amino acid Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Images
Classifications
-
- A23L1/214—
-
- A23L1/0047—
-
- A23L1/0128—
-
- A23L1/30—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
-
- 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
- A23V2250/202—Algae extracts
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a process for preparing baked garlic containing chlorella and a chlorella-containing baked garlic produced thereby, comprising the steps of: (S1) spraying starch on the garlic surface; (S2) spraying the chlorella liquid onto the garlic sprayed with starch in the step (S1), thereby first coating the garlic surface; (S3) firstly baking the garlic coated with the chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds in the step (S2); (S4) spraying the chlorella liquid onto the garlic roasted in the step (S3) to secondary coat the garlic surface; (S5) Secondarily baking the garlic coated with the chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds in the step (S4); (S6) cooling the baked garlic with chlorella baked in step S5; And (S7) vacuum packing the chlorella-containing baked garlic cooled in step (S6), wherein the chlorella-containing baked garlic produced in accordance with the present invention contains the effective ingredient of chlorella in addition to the inherent potency of garlic, And the like can be given. In addition, the chlorella-containing baked garlic of the present invention can increase the sweetness as well as increase the color taste and palatability of the garlic while decreasing the pungent taste unique to garlic. Therefore, the chlorella-containing baked garlic of the present invention is expected to be popularized as a high-nutritive functional well-being food which can be enjoyed by all persons, both young and old, by completely eliminating the feeling of rejection against raw garlic or black garlic.
Description
The present invention relates to a process for producing baked garlic containing chlorella and a method for producing baked garlic containing chlorella which is prepared by coating raw garlic with starch and baking it with chlorella liquid and having improved taste and functionality And chlorella-containing baked garlic which is a functional well-being food thus prepared.
Garlic (Allium sativum L.) is a perennial bulbous plant belonging to the genus Allium (Liliaceae). It is one of the first cultivated plants in the world that has been cultivated for over 5,000 years. Garlic has gained worldwide popularity as a health food as well as a food ingredient due to the scientific discoverability of its functions such as improvement of blood circulation, prevention of hypertension, anti-cancer and anti-inflammation. Has been developed and commercialized.
Allysine in garlic reacts easily with lipids and becomes a fat allysine and has the same function as vitamin E. However, the fat allysine is a strong stimulant to the stomach wall, so it breaks the stomach wall, so people with gastrointestinal disease or stomach weakness should be avoided eating raw garlic.
The production of black garlic by aging fermentation of raw garlic at a constant temperature increases the content of polyphenols and produces a soluble sulfur amino acid called S-Allylcysteine (SAC), which is not present in raw garlic, And the absorption rate in the body increases. Thus, although the prior art disclosed for various processed foods using black garlic is already known, it has been pointed out that it takes a long time, has a wide aging temperature range, and is complicated to operate.
In addition, there is a disadvantage in that such health functional black garlic is not suitable for children or young people because of the unique smell and recognition of garlic, and the demand for the development of various foods and foods suitable for children's or young people ' Recently, as interest in health has increased, interest in foods with many active ingredients such as garlic is increasing.
On the other hand, chlorella is a single-celled organism belonging to the green algae that grow in fresh water. It is a kind of plankton that is rich in various nutrients such as proteins, chlorophyll, vitamins, minerals and amino acids. It has been studied and became famous. Algae (algae) is a generic term for plants of the lower family, which grows mostly in water or water, and assimilates into chlorophyll and lives on its own.
The appearance of chlorella on Earth is estimated to be about 3 billion years ago. In 1890, Dr. Bayerlink discovered this small bird through a microscope and named it 'chlorella' with the word 'Croath' meaning green in Greek and 'Era' meaning a little Latin. Chlorella is widely distributed on the earth from the tropics to the earth and can be collected from lakes, ponds and ponds. Chlorella is a single-celled plant with one individual cell formed, round or oval in shape. The size can be seen only by microscope at 2 ~ 10 / 1,000mm and it grows with amazing vitality.
In Japan, Chlorella products are popular enough to be number one in health food sales for decades. In Japan, the world's longest longevity country, 73% of the population over the age of 50 is a health food that is popular enough to take chlorella products.
In Korea, "health functional foods", algae foods, chlorella products and spirulina products are listed as health functional foods.
The functional properties of chlorella products include protein source, improvement of constitution, nutrition, health promotion and maintenance, nucleic acid and protein, chlorophyll and fiber. Chlorella helps promote health by helping our body metabolize, improve immunity and prevent acidification of body fluids. As the chlorella extract, CGF (chlorella growth factor), is known to be good for the growth and development of children, the demand for common food additives such as milk, beverage, ramen, and pizza is soaring. The efficacy of chlorella is thought to be expressed by the cooperative action of essential amino acids, nucleic acids, chlorophyll, vitamins and minerals, mainly CGF contained in chlorella, plant polysaccharide. In addition, chlorella makes the synthesis of protein active, makes hematopoietic action, improves liver and kidney function. In addition, it has a cell-activating function that activates cell functions, increases the body's defense and resilience against pollution, and strengthens resistance against invading bacteria and viruses. The plant polysaccharide of chlorella has a tumor suppression effect. It is also effective for the prevention of anemia by activating hematopoiesis, and also for preventing osteoporosis, discharging heavy metals, and improving bowel function. Chlorophyll contained in chlorella has a role in lowering cholesterol levels. Animal experiments have shown that cholesterol is reduced by 26.2% in the blood when chlorophyll is mixed with 1% of the food, and by 32.6% when the chlorophyll is mixed by 2%.
Therefore, the present inventors continued research to develop a method for increasing the preference of garlic while containing a large amount of useful ingredients and beneficial to human health, while coating chlorella on garlic and then baking the garlic with chlorella And the antioxidant effect of garlic. However, the present inventors have completed the present invention by discovering that the sweetness of protein is increased and the color sensation becomes brighter and the degree of preference can be increased.
Accordingly, a technical problem to be solved by the present invention is to provide a method for producing baked garlic containing chlorella, which is a well-being garlic food having increased functionality and preference.
Another object of the present invention is to provide roasted garlic containing well-being chlorella according to the above-described method.
According to an aspect of the present invention, there is provided a process for preparing baked garlic comprising chlorella, which comprises the steps of:
(S1) spraying starch on the garlic surface;
(S2) spraying the chlorella liquid onto the garlic sprayed with starch in the step (S1), thereby first coating the garlic surface;
(S3) firstly baking the garlic coated with the chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds in the step (S2);
(S4) spraying the chlorella liquid onto the garlic roasted in the step (S3) to secondary coat the garlic surface;
(S5) Secondarily baking the garlic coated with the chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds in the step (S4);
(S6) cooling the baked garlic with chlorella baked in step S5; And
(S7) vacuum packing the cooled chlorella-containing baked garlic in the step (S6).
In addition, the present invention provides chlorella-containing baked garlic produced according to the above-described production method.
As described above, the chlorella-containing baked garlic produced according to the present invention has an advantage in that useful components such as chlorella can be added in addition to the inherent effects of garlic to impart functionalities such as antioxidative effects and the like. In addition, the chlorella-containing baked garlic of the present invention can increase the sweetness as well as increase the color taste and palatability of the garlic while decreasing the pungent taste unique to garlic. Therefore, the chlorella-containing baked garlic of the present invention is expected to be popularized as a high-nutritive functional well-being food which can be enjoyed by all persons, both young and old, by completely eliminating the feeling of rejection against raw garlic or black garlic.
BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
Fig. 1 shows a process for producing baked garlic containing chlorella according to the present invention.
The chlorella-containing baked garlic of the present invention comprises the steps of (S1) spraying starch on the garlic surface; (S2) spraying the chlorella liquid onto the garlic sprayed with starch in the step (S1), thereby first coating the garlic surface; (S3) firstly baking the garlic coated with the chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds in the step (S2); (S4) spraying the chlorella liquid onto the garlic roasted in the step (S3) to secondary coat the garlic surface; (S5) Secondarily baking the garlic coated with the chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds in the step (S4); (S6) cooling the baked garlic with chlorella baked in step S5; And (S7) vacuum packing the cooled chlorella-containing baked garlic in the step (S6).
The garlic used in the present invention is preferably selected from fresh garlic having good appearance.
The chlorella liquid used in the present invention may be a liquid using chlorella as a whole as a liquid obtained by crushing chlorella, and the chlorella-containing baked garlic produced according to the present invention has an antioxidative effect And the like can be given. In addition, the chlorella-containing baked garlic of the present invention can increase the sweetness as well as increase the color taste and palatability of the garlic while decreasing the pungent taste unique to garlic.
In the method for producing baked garlic containing chlorella according to the present invention, step (S1) is a step of spraying starch on the garlic surface, wherein the starch acts as an adhesive for coating the chlorella liquid onto the garlic, There is no particular limitation to this amount.
In the method for producing baked garlic containing chlorella according to the present invention, the step (S2) is a step of spraying the chlorella liquid onto the garlic onto which the starch is sprayed, wherein the spraying treatment is spray treatment by a conventional method in the related art, It is preferable to treat the solution so that the solution can be evenly applied.
In the method for producing baked garlic containing chlorella according to the present invention, step (S3) is a step of baking the garlic coated with the chlorella liquid at a temperature of 170 to 190 DEG C for 50 to 70 seconds in an oven .
In the method for producing baked garlic containing chlorella according to the present invention, step (S4) is a step of coating the baked garlic again with the chlorella liquid to improve the adhesion of the chlorella liquid to the garlic surface.
Next, in the method for producing baked garlic containing chlorella according to the present invention, step (S5) is a step of secondarily baking the garlic coated with chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds.
In the method for producing baked garlic containing chlorella according to the present invention, the step (S6) is a step of cooling the roasted baked garlic with baked chlorella, and may be carried out according to a conventional method, without any particular limitation, It is possible to improve the shelf-life of chlorella-containing baked garlic during distribution.
In the method for producing baked garlic containing chlorella according to the present invention, step (S7) is a merchandising step as a step of vacuum packing the cooled chlorella-containing baked garlic.
After the step (S7), the chlorella-containing baked garlic is frozen and stored to improve the shelf life.
In the meantime, the present invention provides chlorella-containing baked garlic produced according to the above production method.
As described above, the chlorella-containing baked garlic of the present invention is expected to be popularized as a high-nutritive functional well-being food which can be enjoyed by all people, aged and young, by completely eliminating the feeling of rejection against raw garlic or black garlic.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.
≪ Example 1 >
After checking the appearance of the garlic, the starch was sprayed on the garlic surface, and the garlic surface was first coated by spraying the chlorella liquid. Next, the garlic coated with the chlorella liquid was first baked in an oven at 180 ° C. for 60 seconds, and then the chlorella liquid was sprayed on the surface of the garlic to coat the garlic surface. The garlic was further baked at 180 ° C. for 60 seconds in an oven, .
≪ Comparative Example 1 &
The garlic was stored at 180 DEG C for 17 days to prepare black garlic.
≪ Test Example 1 >
In order to observe the sensory characteristics of the baked garlic containing chlorella according to the present invention, the chlorella-containing baked garlic produced in Example 1 and the general black garlic prepared in Comparative Example 1 were subjected to sensory evaluation.
The sensory evaluation scale of the sensory quality was 7 points (7 points: very good, 6 points: good, 5 points: good, 4 points: normal, 3 points) Point: a little bad, 2 points: bad, 1 point: very bad). The sensory test items were evaluated with six sensory items such as appearance, color, smell, taste (spicy taste unique to garlic), texture and overall taste. The results were analyzed by Duncan's multiple range test at 5% level using ANOVA Significant differences between the samples were verified. The results are shown in Table 1 (mean value + standard deviation).
As shown in Table 1 above, chlorella-containing baked garlic produced according to the present invention was evaluated in terms of appearance, color, smell, taste, texture and texture. In particular, it was found that the chlorella-containing baked garlic of the present invention exhibited not only a spicy taste of garlic but also a sweet taste of protein rather than general black garlic, and the texture was improved. In addition, the evaluation of the appearance and the color was very excellent, and the overall preference was greatly improved.
≪ Test Example 2 &
The chlorella-containing roasted garlic produced in Example 1 was administered to five females in their 50s who had symptoms of poor chest tightness due to mild arteriosclerosis, for 10 days for 4 weeks, The digestion improvement effect was observed. At this time, all of the participants were instructed to eat the same meal. The evaluation scale was the 9 point scoring method (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly worse, 1 point: very bad) as in Test Example 1, Respectively.
As shown in the above Table 2, it was confirmed that the improvement of symptom that the chest was tight and the digestion was not good in all the examinees. Also, as a result of witnessing the above-mentioned subjects, it was confirmed that the rupture of the obesity was decreased, the blood pressure did not rise easily, the urine was normally discharged, the constipation disappeared, and the intestinal function due to chlorella was also improved.
As described above, the chlorella-containing baked garlic produced according to the present invention has an advantage in that useful components such as chlorella can be added in addition to the inherent effects of garlic to impart functionalities such as antioxidative effects and the like. In addition, the chlorella-containing baked garlic of the present invention can increase the sweetness as well as increase the color taste and palatability of the garlic while decreasing the pungent taste unique to garlic. Therefore, the chlorella-containing baked garlic of the present invention is expected to be popularized as a high-nutritive functional well-being food which can be enjoyed by all persons, both young and old, by completely eliminating the feeling of rejection against raw garlic or black garlic.
Claims (4)
(S1) spraying starch on the garlic surface;
(S2) spraying the chlorella liquid onto the garlic sprayed with starch in the step (S1), thereby first coating the garlic surface;
(S3) firstly baking the garlic coated with the chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds in the step (S2);
(S4) spraying the chlorella liquid onto the garlic roasted in the step (S3) to secondary coat the garlic surface;
(S5) Secondarily baking the garlic coated with the chlorella liquid at 170 to 190 DEG C for 50 to 70 seconds in the step (S4);
(S6) cooling the baked garlic with chlorella baked in step S5; And
(S7) vacuum packing the cooled chlorella-containing baked garlic in the step (S6)
Wherein the chlorella liquid is prepared by pulverizing chlorella.
Wherein the chlorella-containing baked garlic is cryopreserved after the step (S7).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150123184A KR101648165B1 (en) | 2015-08-31 | 2015-08-31 | A process for the preparation of roasted garlics comprising chlorella and the roasted garlics prepared therefrom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150123184A KR101648165B1 (en) | 2015-08-31 | 2015-08-31 | A process for the preparation of roasted garlics comprising chlorella and the roasted garlics prepared therefrom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101648165B1 true KR101648165B1 (en) | 2016-08-12 |
Family
ID=56715083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150123184A KR101648165B1 (en) | 2015-08-31 | 2015-08-31 | A process for the preparation of roasted garlics comprising chlorella and the roasted garlics prepared therefrom |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101648165B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101967612B1 (en) | 2018-10-02 | 2019-04-12 | 주식회사 뚜레반 | Preparation of granulated roast-grain powder containing chlorella |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2609816B2 (en) * | 1994-07-27 | 1997-05-14 | 健司 鈴木 | Manufacturing method of garlic health food |
| KR20030015357A (en) * | 2003-02-04 | 2003-02-20 | 박종관 | Functional rice of coated chlorella and manufacturing method of the same |
| KR20040074883A (en) * | 2003-02-18 | 2004-08-26 | 김영진 | Production of health food using roasted garlic and chitosan as main component and herbal plant such as corni fructus, lycii cortex radicis and rubi fructus |
-
2015
- 2015-08-31 KR KR1020150123184A patent/KR101648165B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2609816B2 (en) * | 1994-07-27 | 1997-05-14 | 健司 鈴木 | Manufacturing method of garlic health food |
| KR20030015357A (en) * | 2003-02-04 | 2003-02-20 | 박종관 | Functional rice of coated chlorella and manufacturing method of the same |
| KR20040074883A (en) * | 2003-02-18 | 2004-08-26 | 김영진 | Production of health food using roasted garlic and chitosan as main component and herbal plant such as corni fructus, lycii cortex radicis and rubi fructus |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101967612B1 (en) | 2018-10-02 | 2019-04-12 | 주식회사 뚜레반 | Preparation of granulated roast-grain powder containing chlorella |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101973386B1 (en) | Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same | |
| CN104187868A (en) | Dried orange peel/shrimp egg sauce and preparing method thereof | |
| KR101402079B1 (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| CN109222052A (en) | A kind of thick chilli sauce and preparation method thereof | |
| KR101791325B1 (en) | Method for Producing Grain Syrup With Oat And Grain Syrup Produced By Thereof | |
| KR101692423B1 (en) | Method for producing Seasoning for Duck Bulgogi, Seasoning by the mehtod and Duck Bulgogi using the Duck Bulgogi | |
| KR101606113B1 (en) | Composition of sauce for meat including grape and method of manufacturing thereof | |
| KR101648165B1 (en) | A process for the preparation of roasted garlics comprising chlorella and the roasted garlics prepared therefrom | |
| CN103404562A (en) | Cedrela sinensis spicy bean flour pancake and manufacturing method thereof | |
| KR20140075317A (en) | Manufacturing method of Korean cookie using plum and Korean cookie using plum manufactured by the same | |
| KR102427194B1 (en) | Persimmon bread and manufacturing for therof | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| KR102517751B1 (en) | Bamboo salt Laver-bugak comprising Ginkgo and Bellflower and Manufacturing method of the same | |
| CN104222947A (en) | Light soup hotpot condiment and preparation method thereof | |
| KR20140026716A (en) | A manufacturing method of fried glutinous rice-cake add to chinese matrimony- vine leaf | |
| KR20170128134A (en) | fermented liquid starter for breadmaking using Nelumbinis Semen and manufacturing method of color rusk | |
| KR20070013841A (en) | Manufacturing method of garlic snack | |
| KR101848805B1 (en) | Pheasant sauce with herb medicine extract and manufacturing method of the same | |
| KR101849921B1 (en) | Flaxseed crackers and manufacturing method thereof | |
| CN108244603A (en) | A kind of crisp green pepper sun lotus sauce and preparation method thereof | |
| KR20210030100A (en) | Method for manufacturing a crab preserved in soy sauce and a seasoning crab using mulberry soy sauce and a crab preserved in soy sauce and a seasoning crab manufactured by the same | |
| KR102642728B1 (en) | Method of manufacturing goji berry natural sourdough bread | |
| KR100362046B1 (en) | Biscuit manufacturing method and its biscuits | |
| KR102250452B1 (en) | Jujube bread and manufacturing method of the same | |
| KR102486159B1 (en) | Mandarin-beet-tofu baguette bread and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GRNT | Written decision to grant |