KR101687193B1 - Hong garlic and a manufacturing method using the onion and garlic and pine needle extract - Google Patents
Hong garlic and a manufacturing method using the onion and garlic and pine needle extract Download PDFInfo
- Publication number
- KR101687193B1 KR101687193B1 KR1020160066802A KR20160066802A KR101687193B1 KR 101687193 B1 KR101687193 B1 KR 101687193B1 KR 1020160066802 A KR1020160066802 A KR 1020160066802A KR 20160066802 A KR20160066802 A KR 20160066802A KR 101687193 B1 KR101687193 B1 KR 101687193B1
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- onion
- pine
- extract
- hours
- Prior art date
Links
- 240000002234 Allium sativum Species 0.000 title claims abstract description 119
- 235000004611 garlic Nutrition 0.000 title claims abstract description 119
- 239000000284 extract Substances 0.000 title claims abstract description 93
- 235000008331 Pinus X rigitaeda Nutrition 0.000 title claims abstract description 84
- 235000011613 Pinus brutia Nutrition 0.000 title claims abstract description 84
- 241000018646 Pinus brutia Species 0.000 title claims abstract description 84
- 241000234282 Allium Species 0.000 title claims abstract description 63
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000032683 aging Effects 0.000 claims abstract description 14
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000010257 thawing Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000366676 Justicia pectoralis Species 0.000 claims description 8
- 239000008399 tap water Substances 0.000 claims description 7
- 235000020679 tap water Nutrition 0.000 claims description 7
- 150000001298 alcohols Chemical class 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 244000013123 dwarf bean Species 0.000 claims description 2
- 235000021331 green beans Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 2
- 239000000706 filtrate Substances 0.000 claims 1
- 230000001105 regulatory effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 240000008670 Pinus densiflora Species 0.000 abstract 2
- 235000000405 Pinus densiflora Nutrition 0.000 abstract 2
- 235000002789 Panax ginseng Nutrition 0.000 abstract 1
- 238000007306 functionalization reaction Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 18
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 11
- 229930003935 flavonoid Natural products 0.000 description 8
- 150000002215 flavonoids Chemical class 0.000 description 8
- 235000017173 flavonoids Nutrition 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 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 6
- 230000002265 prevention Effects 0.000 description 6
- 239000013535 sea water Substances 0.000 description 6
- 206010003210 Arteriosclerosis Diseases 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 208000011775 arteriosclerosis disease Diseases 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000019991 rice wine Nutrition 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 206010047623 Vitamin C deficiency Diseases 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000020411 cell activation Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 210000003038 endothelium Anatomy 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- -1 preventing aging Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000010233 scurvy Diseases 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 208000035657 Abasia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 239000006000 Garlic extract Substances 0.000 description 1
- 241001397809 Hakea leucoptera Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 206010040844 Skin exfoliation Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 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 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 239000002223 garnet Substances 0.000 description 1
- 230000010030 glucose lowering effect Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000006993 memory improvement Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000010417 needlework Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229940106587 pine bark extract Drugs 0.000 description 1
- 235000020741 pine bark extract Nutrition 0.000 description 1
- 239000011505 plaster Substances 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000008400 supply water Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
-
- 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
-
- 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
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)
Abstract
Description
본 발명은 마늘의 기능성 향상과 새로운 자원 확보의 일환으로 양파와 마늘 및 솔잎 추출물을 이용한 홍마늘 및 그 제조방법에 관한 것으로, 더욱 상세하게는 생마늘을 침지, 숙성단계와 수분 조절 및 건조단계에서 전(前)처리한 금강 소나무, 솔잎, 양파껍질과 마늘 껍질 추출물을 침지, 숙성단계와 수분 조절 및 건조단계에 적용함으로써 최종 홍마늘의 맛, 향, 기능성 등 품질을 향상시킬 수 있는 마늘, 양파 및 솔잎 추출물을 이용한 홍마늘 및 그 제조방법에 관한 것이다.The present invention relates to a method of preparing red garlic and its preparation using onion, garlic and pine leaf extract as a part of improving the functionality of garlic and securing new resources, and more particularly, Garlic, onion and garlic which can improve the quality of final red garlic, such as dipping, ripening, moisture control and drying, by applying pine needle, pine needle, onion skin and garlic skin extract The present invention relates to a red garlic extract and a method for producing the same.
통상적으로 마늘은 원산지로 한국, 중국에서 많이 재배되고 국내는 충남, 전남, 경남·북 지방이다. 식품학적으로는 당질이 19.3%, 단백질 2.4%, 지질 0.1%, 무기질 0.5%가 함유되어 있고, 비타민 B1, B2(0.3mg%), C(20mg%)가 들어있고, 무기질로는 칼슘, 철분, 유황 등이 있다. 자극성분은 alliicin이라는 기능성 물질이 있는 것으로 알려져 있다. 가공 및 조리에서는 조미 향신료로 사용되며 효능으로는 피로회복, 소화촉진, 세포활력 증진작용, 항암작용, 중금속과 각종 유해물질 해독작용, 고혈압, 콜레스테롤 억제로 동맥경화증 예방이 알려져 있다. Garlic is usually grown in Korea and China, and Chungnam, Jeonnam, and Gyeongnam and North Korea. It contains 19.3% of carbohydrates, 2.4% of protein, 0.1% of lipids and 0.5% of minerals and contains vitamins B1 and B2 (0.3mg%) and C (20mg% , And sulfur. The stimulant component is known to contain a functional substance called alliicin. In processing and cooking, it is used as a seasoning spice. Its efficacy is known as fatigue recovery, digestion promotion, cell activation, anticancer action, detoxification of heavy metals and various harmful substances, prevention of arteriosclerosis by hypertension and cholesterol suppression.
이에 마늘 껍질은 항균 및 항암 효과, 알파-글루코시다아제의 저해활성 및 혈당강하 효과가 있고 페놀릭성분의 함량이 높아 항산화 효과, 당뇨 예방 등의 효과가 있는 것으로 알려져 있다. Therefore, it is known that garlic shell has antimicrobial and anti-cancer effect, alpha-glucosidase inhibitory activity and blood glucose lowering effect, and high content of phenolic ingredient, and thus has antioxidative effect and prevention of diabetes.
솔잎은 식품 영양학적으로 철분, 텔펜류 ,알콜, 에스텔, 페놀화합물, 기닌을 함유하고, 비타민A, C, 엽록소를 함유하고 있다. 효능으로는 모세혈관의 확장작용,혈중 콜레스테롤의 저하작용, 노화방지, 혈액정화 및 항괴혈병성, 당뇨병에 효과가 있으며,「본초강목」,「동의보감」에 의하면 솔잎으로 주조한 술은 중풍, 각기, 십이풍비, 보행불능자 등 어떤 치료를 해도 낫지 않는 사람이라도 완치가 된다고 하였다. 금강 소나무의 분포와 자생지로는 중국(동북부),일본, 러시아(동부), 한국이며 한반도는 태백산맥의 줄기로 금강산에서 삼척, 울진, 봉화, 청송영덕 등에 자라고 강원도의 곧은 소나무를 금강 소나무 또는 강송이라 하며, 상록 침엽교목성 수종이다.Pine needles contain nutrients such as iron, iron, alcohol, ester, phenolic compounds, and guinine, and contain vitamins A, C and chlorophyll. The efficacy is effective for dilating capillary blood vessels, lowering blood cholesterol, preventing aging, blood purification and anti-scurvy, and diabetes. According to the " , Twelve stomachs, unable to walk, even if someone does not cure any cure is said to be cured. The distribution and native habitats of Geumgang pine trees are China (northeastern), Japan, Russia (eastern), Korea, and the Korean peninsula is the stem of Taebaek mountain range. It grows in Mt. Samcheok, Uljin, Bonghwa, And is an evergreen coniferous tree species.
재배특징으로는 척박한 토양에도 강하나 극양수성이므로 다른 나무와 함께 자라지 못한다. 이용면에서는 부윈에 따라 귀중한 용재로 사용되며 그중에는 괴혈병, 진해거담제,고약,피부병,류마티스,관절염,두통, 감기등에 사용된다. 양파는 원산지가 이란 ,파키스탄, 지중해 등이며, 우리나라에는 특히 경북은 영천에 많이 재배하고 있다. 당분이 약10%로 매운맛 성분은 휘발성으로 유황 함유 성분인 아릴 화합물이며 항균성분과 함께 비타민 B1의 흡수를 돕는다. Growing characteristics are strong against unfavorable soil, but are extremely polar and can not grow with other trees. In terms of use, it is used as a precious wood according to the boin. It is used for scurvy, jinhae expectorant, plaster, skin disease, rheumatism, arthritis, headache, cold. Onions are native to Iran, Pakistan, and the Mediterranean. In Korea, especially Gyeongbuk is cultivated in Yeongcheon. About 10% of the sugar is spicy, the volatile component of sulfur is an aryl compound, which helps absorption of vitamin B1 along with antimicrobial ingredients.
또한 지방 함량이 적으며, 채소로서는 단백질, 칼슘과 철분이 많은 편이다. 양파껍질에는 황색소에 퀘르세틴이 함유되어 지질의 산패를 막아주며 항암작용, 노화 방지, 기억력 향상 및 치매예방, 다이어트, 혈압, 동맥경화, 어깨 결림, 불면증등에 효과가 있으며 또한 습진 ,천식, 위궤양 및 감기 등에 효과가 있다. It also has a low fat content, and many of the vegetables are protein, calcium and iron. The onion skin contains quercetin, which protects against the rancidity of the lipids. It has anti-cancer effect, anti-aging, memory improvement and prevention of dementia, diet, blood pressure, arteriosclerosis, shoulder stiffness and insomnia. It is effective for cold.
삭제delete
삭제delete
삭제delete
우선 종래의 홍마늘 제조 기술로는 출원 번호"10-2011-0109281”"홍마늘을 이용한 과립제제의 제조 방법 및 이에 의해 제조된 홍마늘 과립제제”출원 번호"10-2010-0103571" "홍마늘 추출물을 포함하는 호흡기 세포사멸애 "10-2010-0036798”“숙성 홍마늘 제조방법”등이 있고, 솔잎에 관한 기술로는 출원 번호 "10-2011-0033231”“솔잎을 이용한 술의 제조 방법 및 이를 통해 제조된 술”등록 번호 "10-1202251호”“비타민 C를 이용한 솔잎주의 제조 방법” 출원 번호 "10-2010-0074188”“솔잎 쌀 막걸리 제조 방법 ”등록 번호 "10-1045437호”“솔잎 ,산국화 및 감초를 이용한 발효주의 제조 방법”출원 번호 "10-2003-0012484”“솔잎 쌀 막걸리 양조법”등이 있고, 마늘껍질에 관한 기술로써는 등록 번호 "10-161344호”마늘 껍질을 포함하는 생균제의 제조 방법 ”등록 번호 "10-1600814호”“마늘 껍질 심층수는 표층수 속에 있는 병원균, 오염 물질 등이 없는 깨끗한 상태이다. 제거 장치”등록 번호 "10-1461806호”“고압을 이용한 마늘 껍질 박피 장치 ”등록번호 "10-1453052호”등이 있고, 양파껍질에 관한 기술로는 등록 번호 "10-158058호”“양파껍질 추출물 제조 방법”출원 번호 10-2010-0105817”“양파껍질 쌀 막걸리 제조 방법 ”출원 번호 "10-2010-0105816”“양파껍질 액즙을 이용한 기증 떡 제조방법 ”등록번호 "10-1453052호”“양파껍질 열수추출물을 유효성분으로 함유하는 당뇨병 및 혈관질환 예방, 개선 또는 치료를 위한 조성물 ”출원 번호 "10-2012-0132999”“양파껍질 분말을 주제로 하는 건강 보조 식품 ”등이 있고, 해양 심층수을 이용한 제조 기술로는 등록 번호 "10-1419333호”“해양 심층수를 이용하여 증류식 소주를 제조하는 방법”등록 번호 "10-1028595호”“해양 심층수를 이용하여 기능미를 제조하는 방법”등록 번호 "20-0460428호”“해양 심층수 또는 해양 심층수로부터 가공한 용수의 저장 장치 ”등록 번호 "10-0823039호”“해양 심층수를 이용하여 고추 제조하는 방법”등록 번호 "10-0831029호”“해양 심층수가 코팅된 쌀 및 그 제조 방법”등과 같이 출원 및 등록되었지만 이들은 본 특허와 같이 홍마늘 제조시 금강 소나무, 솔잎, 양파껍질과 마늘 껍질추출물을 이용한 제조방법에 관한 기술과 그 사용이 지금까지 보고 된 바가 없었다.As a conventional technique for producing red garlic, the application number "10-2011-0109281 "," a method for producing a granule preparation using red garlic, and a red garlic granule preparation " No. 10-2010-0103571 & , "10-2010-0036798", "Method of manufacturing aged red garlic", and the technology relating to pine leaves includes application method of "10-2011-0033231" 10-1202251 "," How to make pine needles using vitamin C "Application No." 10-2010-0074188 "" How to make rice pine rice rice wine "Registration No." 10-1045437 "" Pine needles Quot; 10-2003-0012484 ", " pine needle rice wine < / RTI > production method ", and a technique relating to the garlic shell, registration number "10-161344 " Manufacturing Method "Registration No." 10-1600814 "" Deep water of garlic shells is clean without any pathogens, pollutants, etc. in the surface waters. "Removal device" Registration No. 10-1461806 "" High pressure garlic skin peeling device "Registration No." 10-1453052 " No. 10-108058 "" Onion peel extract manufacturing method "Application No. 10-2010-0105817" "Onion peel rice rice wine making method" Application number "10-2010-0105816" "Onion peel rice technology" Registration number "10-158058" &Quot; Registration No. "10-1453052 " " Composition for prevention, improvement or treatment of diabetes and vascular diseases containing an onion skin hot-water extract as an active ingredient " Application No. 10-2012-0132999 "And" health supplement food on the theme of onion skin powder. "For manufacturing technology using deep sea water, registration number" 10-1419333 "" Method of manufacturing distillable soju using deep sea water Registration number "10-1028595" "Method for manufacturing functional beauty using deep sea water" Registration number "20-0460428" "Storage device for water processed from deep sea water or deep sea water" Registration No. 10-0823039 "And" Method for Producing Red Pepper Using Deep Sea Water, "No. 10-0831029," "Deep Sea Water-Coated Rice and Method for Producing the Same," and the like. However, There have been no reports on techniques for manufacturing pine needle, onion skin and garlic skin extract and its use.
따라서 본 발명의 목적은, 민족의 주 양념원인 마늘은 피로회복, 소화촉진, 세포활력 증진작용, 항암작용, 중금속과 각종 유해물질 해독작용, 혈압, 콜레스테롤 억제로 동맥경화증 예방작용, 감기예방 및 갱년기 장애, 노화방지, 피부미용에 효과, 등에 효능이 있다고도 밝혀져 있어, 기능성 물질을 함유하고 있는 마을을 친환경적으로 온도와 습도만을 조절하여 홍마늘을 제조 시 생마늘을 침지, 숙성단계와 수분 조절 및 건조단계에 전(前)처리한 금강 소나무, 솔잎, 양파껍질과 마늘 껍질추출물을 침지, 숙성단계와 수분 조절 및 건조단계에 적용하므로써 새로운 기능성을 함유한 마늘, 양파 및 솔잎 추출물을 이용한 홍마늘 및 그 제조방법을 제공함에 발명의 기술적 과제를 두고 본 발명은 완성한 것이다. Accordingly, an object of the present invention is to provide a method for preventing the occurrence of arteriosclerosis by preventing fatigue, digestion, cell activation, anti-cancer, detoxification of heavy metals and various harmful substances, blood pressure, prevention of arteriosclerosis by suppressing cholesterol, It has been proven that it is effective for the prevention of aging, aging, skin care, etc. Therefore, it is possible to control the temperature and humidity only in environmentally friendly villages containing functional substances, so that the raw garlic is immersed, The application of the pre - treated pine trees, pine needles, onion skin and garlic skin extract to the stage of ripening, maturation, moisture control and drying step was effective in reducing garlic, onion and pine leaf extracts containing new functionalities, The present invention has been completed based on the technical problem of the invention.
상기 목적을 달성하기 위한 기술적 사상으로서, 생마늘의 내피와 외피를 제거한 후 세척하는 내, 외피 제거 및 세척단계; 전(前)처리한 금강소나무 톱밥 추출물과 솔잎 추출물을 혼합한 혼합물에 상기 세척단계를 거친 생마늘을 20~50℃에서 5~48시간 침지하는 침지단계; 침지 후 상기 침지단계를 거친 생마늘을 -1~-20℃에서 2~24시간 동결 처리한 후, 상기 동결 처리된 생마늘을 0~10℃에서 70~80℃로 승온하면서 24시간 동안 해동하는 동결 및 해동단계; 상기 해동단계를 거친 생마늘을 20~60℃에서 상대습도 50~70%로 하여 24시간동안 2~12시간 간격으로 양파 껍질 추출물을 상기 해동단계를 거친 생마늘에 1분간 스프레이 처리하여 1차 숙성하고, 상기 1차 숙성된 생마늘을 5~50℃에서 상대습도 40~60%로 하여 24시간동안 2~12시간 간격으로 마늘 껍질 추출물을 상기 1차 숙성된 생마늘에 1분간 스프레이 처리하여 2차 숙성을 하는 숙성단계; 상기 2차 숙성된 생마늘에 양파 껍질, 마늘 껍질, 솔잎 추출물을 혼합한 혼합물을 스텐통 안에서 가습기를 이용하여 40~50℃에서 36~48시간 수분을 공급한 후, 50~60℃에서 8~12시간 건조하여 상기 건조된 생마늘의 수분함량이 30~50%가 되도록 하는 수분조절단계; 로 이루어지는 양파와 마늘 및 솔잎 추출물을 이용한 홍마늘 제조방법에 있어서, 상기 숙성단계의 양파와 마늘 껍질 추출물은 침지와 건조 및 여과하여 사용하되, 양파와 마늘 껍질을 수돗물에 3회 세척 후 1~3%의 계피분말이 함유된 수소수에 25℃에서 4~6시간 각각 침지하고, 열풍 건조기로 60℃에서 8시간 건조 후 분쇄하여 양파와 마늘 껍질 분말을 각각 형성하고, 양파껍질분말 : 식용알콜과 마늘껍질분말 : 식용알콜을 1:9w/w로 각각 혼합 후 25℃에서 24시간 추출 후 3겹의 가아제를 이용하여 양파와 마늘 껍질 분말을 걸러서 버리고 통과한 여액을 감압 증류기를 이용하여 60℃에서 80~150 mmHg로 식용알콜을 모두 날려 양파와 마늘 껍질 추출물을 각각 형성한 후, 필터 페이퍼로 여과시키고 히터기를 이용하여 80~85℃에서 20분간 살균하고, 상기 수분조절단계의 혼합물은 마늘 껍질 추출물 : 양파 껍질 추출물 : 솔잎 추출물을 1:1:1w/w/w로 혼합 하여 사용한 것을 기술적 특징으로 한다.As a technical concept to achieve the above object, there is a technical idea of a method for removing garlic by removing inner skin and outer skin of fresh garlic, An immersion step of immersing the raw garment having been subjected to the washing step at 20 to 50 ° C for 5 to 48 hours in a mixture of a pre-treated mixture of pine needles and pine needle extract; The frozen green maltose which has been subjected to the immersion step after immersion is frozen at -1 to -20 ° C. for 2 to 24 hours and then frozen and frozen for 24 hours while raising the frozen green meat at 0 to 10 ° C. to 70 to 80 ° C. Thawing stage; The onion skin extracts were spray-treated for 1 minute on the defrosted fresh-cut garments at intervals of 2 to 12 hours at a temperature of 20 to 60 ° C and a relative humidity of 50 to 70% for 24 hours, The primary aged fresh-cut garlic was spray-treated for 2 minutes at a temperature of 5-50 ° C and a relative humidity of 40-60% for 24 hours at intervals of 2 to 12 hours for 1 minute to the primary aged fresh-cut garlic. Aging step; A mixture of onion skin, garlic skin and pine leaf extract mixed with the secondary aged fresh-cut garlic is heated to 40-50 ° C for 36-48 hours by using a humidifier in a stainless steel tube, Drying the dried green beans so that the moisture content of the dried fresh green be 30-50%; Wherein the onion and garlic skin extracts of the aging step are immersed, dried and filtered. The onion and garlic shells are washed three times with tap water, % Of cinnamon powder at 25 ° C for 4 to 6 hours, dried at 60 ° C for 8 hours in a hot air drier, and pulverized to form onion and garlic shell powders. Onion skin powder: Garlic shell powder: Mixed with 1: 9 w / w of edible alcohols, extracted at 25 ℃ for 24 hours, filtered with onion and garlic shell powder using 3 layers of gauze, and passed through a vacuum distiller at 60 ℃ The edible alcohols were all blown off at 80 to 150 mmHg to form onion and garlic skin extracts. The extracts were filtered with a filter paper, sterilized at 80 to 85 ° C for 20 minutes using a heater, The mixture is characterized by using garlic shell extract: onion skin extract: pine leaf extract mixed at a ratio of 1: 1: 1 w / w / w.
상기 침지단계의 혼합물은, 상기 금강 소나무 톱밥을 면포에 싸서 금강 소나무 톱밥 : 물을 2:8w/w로 고압 압력 추출기를 이용하여 121℃에서 1.5기압으로 2시간 추출하여 금강 소나무 톱밥 추출물을 형성하고, 솔잎을 수돗물에 3회 세척하고 열풍건조기로 60℃에서 6시간 건조 후 2~3 ㎝의 크기로 자른 다음 면포에 싸서 솔잎 : 물을 2:8w/w로 고압 압력 추출기를 이용하여 121℃에서 1.5기압으로 2시간 추출하여 솔잎 추출물을 형성하여, 상기 금강 소나무 톱밥 추출물 : 솔잎 추출물을 1:1w/w로 혼합한 것을 기술적 특징으로 한다.The mixture of the immersion step was prepared by extracting the pine sawdust from the above-mentioned pine tree with cottonseed and extracting the pine sawdust of Kumkang with 2: 8 w / w of water at 121 캜 and 1.5 atm using a high pressure extruder for 2 hours , Pine needles were washed three times with tap water, dried at 60 ℃ for 6 hours, cut into 2 ~ 3 ㎝ size, wrapped in cotton cloth, pine needle: water at 2: 8 w / w using a high pressure extruder at 121 ℃ And extracting the pine leaf extract at 1.5 atmospheric pressure for 2 hours, and mixing the above pine needlework extract: pine needle extract with 1: 1 w / w.
삭제delete
삭제delete
삭제delete
삭제delete
본 발명에 따른 양파와 마늘 및 솔잎 추출물을 이용한 홍마늘 제조방법에 의하면, 기능성을 가지고 있는 홍마늘은 마늘의 새로운 고(高)부가가치화와 기능성화의 일환으로 홍마늘 제조 시 침지, 숙성, 수분 조절시 솔잎, 양파껍질과 마늘껍질 추출물을 적용하므로써 기능성 성분과 고유한 맛, 색상 등이 잘 보존된 홍마늘을 제조함으로써 이를 원료로 많은 기능성 가공 식품의 제조 및 타융합 식품을 폭 넓게 제조하여 식품학적 가치와 소비자의 기호도를 충족 시켜줄 뿐 아니라 생산자가 고(高)부가 가치로 대외 경쟁력 확보와 경제적 유익을 제공할 수 있는 발명이라 하겠다. According to the method for preparing red garlic using onion, garlic and pine leaf extract according to the present invention, the functional red garlic has a high activity of adding garlic to the garlic as a new high value- By controlling pine needles, onion skin and garlic skin extract, it is possible to manufacture functional garments and other fused food products with a wide range of functional food products, It is an invention that not only satisfies the values of the consumers and the preference of the consumers but also provides the producers with the high value added value to secure the foreign competitiveness and the economic benefits.
도 1은 본 발명의 공정도
도 2는 본 발명의 마늘 침지 시 솔잎 및 금강 소나무 추출물 처리된 홍마늘의 관능 검사
도 3은 숙성 시 양파 껍질 추출물 처리된 홍마늘의 관능 검사
도 4는 숙성 시 마늘 껍질 추출물 처리된 홍마늘의 관능 검사
도 5는 건조시 양파, 마늘 및 솔잎 추출 혼합물 처리된 홍마늘의 플라보노이드 및 페놀 함량BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a graph showing the sensory evaluation of the garlic-dipped pine needles treated with pine needle extract and pine needle extract
Fig. 3 shows the sensory evaluation of red garlic treated with onion skin extract
FIG. 4 shows the sensory evaluation of garlic skin extract-treated red garlic
Figure 5 shows the flavonoids and phenol contents of red garlic treated with onion, garlic and pine needle extract mixture during drying
본 발명을 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.The present invention will now be described in detail with reference to the accompanying drawings.
이하, 본 발명의 홍마늘 제조 공정은 원료(생마늘)를 내피와 외피 제거, 천연물 혼합물(금강 소나무 톱밥, 솔잎 추출물)침지, 동결 및 해동, 숙성, 수분 조절을 통한 홍마늘 제조 방법으로 그의 구성 및 작용을 통하여 상세히 설명하면 다음과 같다.Hereinafter, the process for producing red garlic according to the present invention is a method for preparing red garlic through raw material (raw garlic) removing endothelium and outer skin, immersion of natural product mixture (pine tree sawdust, pine leaf extract), freezing and thawing, The operation will be described in detail as follows.
(1) 홍마늘의 내, 외피 제거 및 세척단계(1) Removing the inside and outer skin of red garlic and washing
본 단계는 마늘 10kg(영천 산,2015년)를 영천에서 구입하여 스테인리스 스틸 칼을 이용하여 내피와 외피를 마늘에 최대한 손상이 가지 않도록 해서 제거한 후 수돗물에 3회 세척하는 단계이다. In this step, 10kg of garlic (from Yeongcheon, 2015) is purchased from Yeongcheon, and the endothelium and outer skin are removed by using a stainless steel knife so that the garlic is not damaged as much as possible, and then washed three times in tap water.
(2) 침지단계 (2) Immersion step
본 단계는 (1)에서 수돗물에 세척한 생마늘을 침지하는 단계로 상기 세척한 생 마늘을 전(前)처리한 금강소나무 톱밥 추출물과 솔잎 추출물을 혼합한 혼합물에 생마늘을 20~50℃에서 5~48시간 침지하는 단계이다. This step is a step of immersing the raw garnet washed in tap water in step (1). The raw garlic is added to the mixture of pine needles extract and pine needle extract, which have been pre-treated with the washed garlic, And immersing for 48 hours.
이때 금강 소나무 톱밥 추출물과 솔잎 추출물이 혼합된 혼합물 제조는 금강소나무는 울진에서 잔가지등 버려진 소나무 5 kg를 톱밥 제조기기(선일 ,K-201,한국)를 이용해서 톱밥을 제조 후 면포에 싸서 톱밥 : 물 2:8,w/w로 고압 압력 추출기(삼일, S-505,한국)를 이용하여 121℃에서 1.5기압으로 2시간 추출하여 금강 소나무 톱밥 추출물을 형성하였고, 솔잎 추출물 제조는 경북 봉화 무농약 솔잎을 구입하여 수돗물에 3회 세척 후 열풍건조기( 한일, K-211, 한국)에서 60℃에서 6시간 건조 후 2~3 ㎝로 자른 후 면포에 싸서 솔잎 : 물을 2:8w/w로 고압 압력 추출기(삼일, S-505,한국)를 이용하여 121℃에서 1.5기압으로 2시간 추출하여 솔잎 추출물을 제조하였다. At this time, 5 kg of abandoned pine trees such as Geumgang pine in Uljin and twigs were mixed with sawdust by using sawdust manufacturing equipment (Sunil, K-201, Korea) The extracts of pine sawdust from Kumkang were formed at 121 ℃ and 1.5 atmospheres pressure for 2 hours using high pressure extruder (Samil, S-505, Korea) with water 2: 8, w / Dried at 60 ° C for 6 hours in a hot air drier (Hanil, K-211, Korea) and cut into 2 ~ 3 ㎝, wrapped in cotton cloth, pine needle: water at 2: 8 w / w under high pressure The pine needle extract was prepared using an extractor (Samil S, S-505, Korea) at 121 ° C and 1.5 atm for 2 hours.
상기한 바와 같이 혼합물은 각각의 상기 금강소나무 톱밥 추출물 : 솔잎 추출물1:1w/w로 하였다. As described above, the mixture was prepared with each of the above-described pine needlewood extract: pine needle extract 1: 1 w / w.
(3) 동결 및 해동 단계(3) Freezing and thawing step
(2)의 생마늘을 물을 제거후 -1~-20℃에서 2~24시간 동결 처리 하고, 동결 처리된 상기 생마늘을 항온기(삼일, k-2,한국)에서 0~10℃에서 70~80℃로 서서히 승온하면서 24시간 동안 해동 단계이다.(2) is freeze-treated at -1 to -20 ° C for 2 to 24 hours, and the frozen green meat is heated at 0 to 10 ° C in a thermostat (Samil, k-2, Deg.] C for 24 hours.
(4) 숙성 단계(4) Aging step
(3)에서 해동한 생마늘을 20~60℃에서 상대습도 50~70%로 하여 24시간동안 숙성하는 단계이고, 이때 숙성 시 2~12시간 간격으로 양파 껍질 추출물을 상기 생마늘에 1분간 스프레이 처리하는 과정이 포함된 1차 숙성 단계이고, 2차 숙성 단계는 1차 숙성된 상기 생마늘을 5~50℃에서 상대습도 40~60%로 하여 24시간동안 숙성 하는데 이때 숙성 시 2~12시간 간격으로 마늘 껍질 추출물을 상기 생마늘에 1분간 스프레이 처리하는 과정이 포함된 2차 숙성 단계이다. (3) is aged for 24 hours at a relative humidity of 50 to 70% at 20 to 60 ° C. At this time, the onion skin extract is sprayed for 1 minute on the raw garlic at intervals of 2 to 12 hours at the time of aging And the second aging step is a step of aging the freshly aged raw garlic at a temperature of 5 to 50 DEG C and a relative humidity of 40 to 60% for 24 hours, wherein the aged garlic is aged for 2 to 12 hours, And a step of spraying the bark extract onto the raw garment for 1 minute.
이때 양파 껍질 추출물 제조는 양파 껍질( 2015년, 영천산) 2 kg을 수돗물에 3회 세척 후 1~3% 계피분말(시중 구입)이 함유된 수소수(솔고바이오메디칼 SHT-201)에 4~6시간 침지(수온 25℃)후 열풍 건조기(한일 ,K-21,한국)로 60℃에서 8시간 건조하고 믹서기로 분쇄하여 양파 껍질 분말을 형성하였고, 상기 양파 껍질 분말을 식용알콜을 사용하여 양파껍질분말 : 식용알콜을 1:9w/w로 혼합 후 25℃에서 24시간 추출 후 3겹의 가아제를 이용하여 양파 껍질 분말을 걸러서 버리고 통과한 양파 껍질 분말 추출물을 감압 증류기(Rotavapor, R-210, buchi, Swiss)를 이용하여 60℃에서 80~150 mmHg로 식용알올을 모두 날리고 나머지 추출물을 양파껍질 추출물로 하여 이를 필터 페이퍼(Whatman No.2)로 여과 후 히터기(삼일,L-123,한국)를 이용하여 중심 온도 80~85℃에서 20분간 살균한 것을 최종 양파 껍질 추출물로 사용하였다.2 kg of onion skin (2015, from Yeongcheon) was washed three times in tap water and 4 ~ 10% of water was added to the water (Solo BioMedical SHT-201) containing 1 ~ 3% Dried at 60 ° C for 8 hours in a hot air drier (Hanil, K-21, Korea) after 6 hours of immersion (water temperature 25 ° C) and pulverized by a blender to form onion skin powder. The onion skin powder was inoculated onion Peel powder: The mixture of edible alcohols at 1: 9 w / w was added, and the mixture was extracted at 25 ° C for 24 hours. The onion peel powder was filtered using a three layered gauze and passed through a rotary evaporator (Rotavapor, R-210, (Samyil, L-123, Korea) was used as a filter paper (Whatman No. 2), and the remaining extract was used as an onion skin extract. Was sterilized at a central temperature of 80 to 85 ° C for 20 minutes, It was used as an extract of corn husk.
또한, 마늘 껍질 추출물 제조는 양파 껍질 추출물 제조와 동일한 방법을 사용하였으며, 별도의 상세한 설명은 생략한다.In addition, the same method as in the production of the onion skin extract was used for producing the garlic bark extract, and a detailed description thereof will be omitted.
(5) 수분 조절 단계(5) Moisture control step
2차 숙성된 생마늘을 40~50℃에서 36~48시간 스텐통 안에서 가습기를 이용하여 수분을 공급하되, 상기 수분의 재료로써, 정수물 대신 양파 껍질 추출물, 마늘 껍질 추출물, 솔잎 추출물을 혼합한 혼합물을 이용하여 수분을 공급한 후, 상기 수분이 공급된 생마늘을 50~60℃에서 8~12시간 건조하되, 상기 건조된 생마늘의 수분함량이 30~50%가 되도록 형성하여 최종적으로 홍마늘을 제조 하였다.Second raw aged fresh-cut garlic is heated at 40-50 ° C for 36-48 hours by using a humidifier in a stencil to supply water. As the material of the water, a mixture of onion skin extract, garlic skin extract and pine needle extract And the dried fresh garlic is dried at 50 to 60 ° C. for 8 to 12 hours. The moisture content of the dried fresh garlic is 30 to 50%, and finally, Respectively.
이때, 솔잎 추출물 제조는 위의 (2)단계, 양파 껍질 추출물과 마늘 껍질 추출물 제조는 위의 (4)단계에서 언급된 방법을 사용하였고, 최종 양파껍질추출물과 마늘껍질추출물과 솔잎 추출물을 혼합한 혼합물은 양파껍질추출물 : 마늘껍질추출물 : 솔잎 추출물을 1:1:1w/w/w로 혼합 하여 그 혼합된 혼합물을 사용하여 홍마늘을 제조하였다. In the above step (2), pine bark extract and garlic bark extract were prepared as described in step (4), and the final onion skin extract, garlic bark extract and pine needle extract were mixed The mixture was mixed with onion skin extract: garlic skin extract: pine leaf extract at a ratio of 1: 1: 1 w / w / w, and the mixed mixture was used to prepare red garlic.
이하, 도면을 참고하여 본 발명의 바람직한 실시 예는 다음과 같다Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings
(1) 마늘 침지 시 솔잎 및 금강 소나무 추출물 처리된 홍마늘의 관능 검사 (1) Sensory evaluation of pine needles treated with pine needles and pine needles treated with garlic
실시 예Example
본 발명은 마늘 침지 시 솔잎 및 금강 소나무 추출물 처리된 홍마늘의 관능검사 측정은 도 2와 같이 나타났다. 최종 추출 혼합물은 금강소나무 톱밥 추출물 : 솔잎 추출물1:1w/w로 하였다 In the present invention, the sensory evaluation of the red garlic treated with pine needles and pine needles treated with garlic was shown in Fig. The final extract mixture was a pine sawdust extract of Kumkang: pine leaf extract at a concentration of 1: 1 w / w
① 관능검사① sensory test
도면 2를 참고하면 관능검사는 잘 훈련된 10명의 패널 요원에 의하여 색상, 맛, 향, 종합적인 기호도 등을 5점 강도법(아주 약하다:1점, 약하다:2점, 보통이다:3점, 강하다:4점, 아주 강하다:5점)으로 평점하여 처리하였다.As shown in Fig. 2, the sensory test was performed by 10 panelists who were well trained. The color, flavor, aroma, and overall preference were evaluated by 5-point intensity method (very weak: 1 point, weakness: 2 points, Strong: 4 points, very strong: 5 points).
② 마늘 침지 시 솔잎 및 금강 소나무 추출물 처리된 홍마늘의 관능검사 측정 결과② Sensory evaluation of pine needles treated with pine needles and pine needles treated with garlic
도면 2를 참고하면 색상, 맛, 향, 종합적인 기호도에서 솔잎 및 금강소나무 추출 혼합물 처리 홍마늘이 가장 좋았다.As shown in Fig. 2, the pine needles and pine needles treated with pine needles were the best in terms of color, taste, flavor and overall acceptability.
(2) 숙성시 양파 껍질 추출물 처리된 홍마늘의 관능 검사 실시 예(2) Sensory evaluation of red garlic treated with onion skin extract during aging Example
본 발명은 홍마늘 숙성시 양파 껍질 추출물 처리된 홍마늘의 관능 검사 결과 도3과 같이 나타났다.In the present invention, the sensory evaluation of the red garlic treated with the onion skin extract at the fermentation of the red garlic showed a result as shown in Fig.
① 관능검사① sensory test
도면 3 를 참고하면 관능검사는 잘 훈련된 10명의 패널 요원에 의하여 색상, 맛, 향, 종합적인 기호도 등을 5점 강도법(아주 약하다:1점, 약하다:2점, 보통이다:3점, 강하다:4점, 아주 강하다:5점)으로 평점하여 처리하였다.As shown in Fig. 3, the sensory test was performed by 10 panelists who were well trained. The color, flavor, aroma, and general preference were evaluated by 5-point intensity method (very weak: 1 point, weakness: 2 points, Strong: 4 points, very strong: 5 points).
② 홍마늘 숙성시 양파 껍질 추출물 처리된 홍마늘의 관능 검사 결과② Sensory evaluation of red garlic treated with onion skin extract at the fermentation of red garlic
도면 3을 참고하면 추출물 6시간 간격 처리구가 색상 ,맛,향 ,전체적인 기호도에서 가장 높은 값을 나타냈다. Referring to FIG. 3, the treatment time of the extract at 6 hours showed the highest value in color, taste, aroma, overall acceptability.
(3) 숙성시 마늘 껍질 추출물 처리된 홍마늘의 관능검사 실시 예(3) Sensory evaluation of red garlic treated with garlic bark extract during fermentation
본 발명은 홍마늘 숙성시 마늘 껍질 추출물 처리된 홍마늘의 관능검사 측정은 도4와 같이 나타났다.In the present invention, the sensory test of the red garlic treated with garlic bark extract in the fermentation of red garlic was shown in Fig.
① 관능검사① sensory test
도면 4를 참고하면 관능검사는 잘 훈련된 10명의 패널 요원에 의하여 색상, 맛, 향, 종합적인 기호도 등을 5점 강도법(아주 약하다:1점, 약하다:2점, 보통이다:3점, 강하다:4점, 아주 강하다:5점)으로 평점하여 처리하였다. As shown in Fig. 4, the sensory test was performed by 10 panelists who were well trained. The color, flavor, aroma, and overall preference were evaluated by the 5-point intensity method (very weak: 1 point, weakness: 2 points, Strong: 4 points, very strong: 5 points).
② 숙성시 마늘 껍질 추출물 처리된 홍마늘의 관능 검사 결과② Sensory evaluation of red garlic treated with garlic bark extract during ripening
도면 4를 참고하면 추출물 6시간 간격 처리구가 색상 ,맛,향 ,전체적인 기호도에서 가장 높은 값을 나타냈다. As shown in FIG. 4, the 6-hour-interval treatment of extracts showed the highest values in color, taste, aroma, and overall acceptability.
(4) 건조 시 양파 , 마늘 및 솔잎 추출 혼합물 처리된 홍마늘의 플라보노이드 및 페놀함량 측정 실시 예(4) Determination of flavonoid and phenol content of red garlic treated with extraction mixture of onion, garlic and pine leaf upon drying Example
본 발명은 건조 시 양파 , 마늘 및 솔잎 추출 혼합물 처리된 홍마늘의 페놀 및 플라보노이드 함량 측정은 도 5와 같이 나타났다.In the present invention, the content of phenol and flavonoid in red garlic treated with an onion, garlic and pine leaf extract mixture during drying was as shown in FIG.
① 페놀 및 플라보노이드 함량 측정 ① Phenol and flavonoid content measurement
도면 5를 참고하면 총 페놀함량은 폴린 데니스(Folin-Denis)법에 따라 각 700nm에서 흡광도를 측정하였다. 플라보노이드 함량은 모레노(Moreno )등의 방법에 따라 415nm에서 흡광도를 측정하여 총 플라보노이드 함량을 계산하였다.Referring to FIG. 5, the total phenol content was measured at 700 nm according to the Folin-Denis method. The flavonoid content was calculated by measuring the absorbance at 415 nm according to the method of Moreno et al. And calculating the total flavonoid content.
② 건조 시 양파, 마늘 및 솔잎 추출 혼합물 처리된 홍마늘의 페놀 및 플라보노이드 함량 측정 검사 결과② Phenol and flavonoid contents of dried garlic treated with onion, garlic and pine needles
도면 5를 참고하면 플라보노이드 함량(mg/g)은 무처리(8.00)<양파 껍질 추출물 처리(21.13)<마늘 껍질 추출물 처리( 25.12)<양파껍질추출물, 마늘껍질추출물, 솔잎 추출물을 혼합한 혼합물 처리( 36.77)의 순서이고, 페놀함량(mg/g)은 무처리(10.23)<양파 껍질 추출물 처리(24.12)<마늘 껍질 추출물 처리(22.22)<양파껍질 추출물, 마늘껍질추출물, 솔잎 추출물을 혼합한 혼합물 처리(39.00)의 순서로 나타났다. 5, the flavonoid content (mg / g) was calculated as follows: untreated (8.00) <onion skin extract treatment (21.13) <garlic skin extract treatment (25.12) <mixture of onion skin extract, garlic skin extract and pine leaf extract (36.77), the phenol content (mg / g) was in the order of no treatment (10.23) <onion skin extract treatment (24.12) <garlic skin extract treatment (22.22) <onion skin extract, garlic skin extract and pine leaf extract And mixture treatment (39.00).
Claims (6)
상기 숙성단계의 양파와 마늘 껍질 추출물은 침지와 건조 및 여과하여 사용하되,
양파와 마늘 껍질을 수돗물에 3회 세척 후 1~3%의 계피분말이 함유된 수소수에 25℃에서 4~6시간 각각 침지하고, 열풍 건조기로 60℃에서 8시간 건조 후 분쇄하여 양파와 마늘 껍질 분말을 각각 형성하고, 양파껍질분말 : 식용알콜과 마늘껍질분말 : 식용알콜을 1:9w/w로 각각 혼합 후 25℃에서 24시간 추출 후 3겹의 가아제를 이용하여 양파와 마늘 껍질 분말을 걸러서 버리고 통과한 여액을 감압 증류기를 이용하여 60℃에서 80~150 mmHg로 식용알콜을 모두 날려 양파와 마늘 껍질 추출물을 각각 형성한 후, 필터 페이퍼로 여과시키고 히터기를 이용하여 80~85℃에서 20분간 살균하고,
상기 수분조절단계의 혼합물은 마늘 껍질 추출물 : 양파 껍질 추출물 : 솔잎 추출물을 1:1:1w/w/w로 혼합 하여 사용한 것을 특징으로 하는 양파와 마늘 및 솔잎 추출물을 이용한 홍마늘 제조방법.
Removing and washing the inner and outer skin of the fresh garment after removing the inner and outer skin; An immersion step of immersing the raw garment having been subjected to the washing step at 20 to 50 ° C for 5 to 48 hours in a mixture of a pre-treated mixture of pine needles and pine needle extract; The frozen green maltose which has been subjected to the immersion step after immersion is frozen at -1 to -20 ° C. for 2 to 24 hours and then frozen and frozen for 24 hours while raising the frozen green meat at 0 to 10 ° C. to 70 to 80 ° C. Thawing stage; The onion skin extracts were spray-treated for 1 minute on the defrosted fresh-cut garments at intervals of 2 to 12 hours at a temperature of 20 to 60 ° C and a relative humidity of 50 to 70% for 24 hours, The primary aged fresh-cut garlic was spray-treated for 2 minutes at 2 to 12 hours intervals with a relative humidity of 40 to 60% at 5 to 50 ° C for 1 minute to the primary aged fresh garlic for 2 hours. Aging step; A mixture of onion skin, garlic skin and pine leaf extract mixed with the secondary aged fresh-cut garlic is heated to 40-50 ° C for 36-48 hours by using a humidifier in a stainless steel tube, Drying the dried green beans so that the moisture content of the dried fresh green be 30-50%; Which comprises using onion, garlic and pine leaf extract,
The onion and garlic skin extracts of the aging step are used by immersion, drying and filtration,
Onion and garlic shells were washed three times in tap water and then immersed in water containing 1 to 3% of cinnamon powder at 25 ° C for 4 to 6 hours, dried in a hot air drier at 60 ° C for 8 hours, Shell powder, and onion skin powder: edible alcohol and garlic shell powder: edible alcohol were mixed at 1: 9 w / w, respectively, and then extracted at 25 ° C for 24 hours. Then, onion and garlic peel powder After filtering and passing the filtrate, the edible alcohols were blown off at 60 to 80 mmHg at 60 ° C using a vacuum distiller to form an onion and a garlic skin extract, respectively. The filter was filtered with a filter paper and dried at 80 to 85 ° C Lt; / RTI >
Wherein the mixture of the moisture regulating step is a mixture of garlic skin extract: onion skin extract: pine leaf extract at a ratio of 1: 1: 1 w / w / w, and using the onion, garlic and pine leaf extract.
상기 침지단계의 혼합물은, 상기 금강 소나무 톱밥을 면포에 싸서 금강 소나무 톱밥 : 물을 2:8w/w로 고압 압력 추출기를 이용하여 121℃에서 1.5기압으로 2시간 추출하여 금강 소나무 톱밥 추출물을 형성하고,
솔잎을 수돗물에 3회 세척하고 열풍건조기로 60℃에서 6시간 건조 후 2~3 ㎝의 크기로 자른 다음 면포에 싸서 솔잎 : 물을 2:8w/w로 고압 압력 추출기를 이용하여 121℃에서 1.5기압으로 2시간 추출하여 솔잎 추출물을 형성하여,
상기 금강 소나무 톱밥 추출물 : 솔잎 추출물을 1:1w/w로 혼합한 것을 특징으로 하는 양파와 마늘 및 솔잎 추출물을 이용한 홍마늘 제조방법.
The method according to claim 1,
The mixture of the immersion step was prepared by extracting the pine sawdust from the above-mentioned pine tree with cottonseed and extracting the pine sawdust of Kumkang with 2: 8 w / w of water at 121 캜 and 1.5 atm using a high pressure extruder for 2 hours ,
The pine needles were washed 3 times with tap water, dried at 60 ℃ for 6 hours and then cut into 2 ~ 3 ㎝. The pine needle and water were poured in 2: 8 w / And extracted with pneumatic pressure for 2 hours to form pine leaf extract,
A method for preparing red garlic using onion, garlic and pine leaf extract according to claim 1, wherein the pine tree sow extract of pine needles is mixed at a ratio of 1: 1 w / w.
The method of claim 1 or 2, wherein the onion is garlic and pine needle extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160066802A KR101687193B1 (en) | 2016-05-30 | 2016-05-30 | Hong garlic and a manufacturing method using the onion and garlic and pine needle extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160066802A KR101687193B1 (en) | 2016-05-30 | 2016-05-30 | Hong garlic and a manufacturing method using the onion and garlic and pine needle extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101687193B1 true KR101687193B1 (en) | 2016-12-19 |
Family
ID=57735265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160066802A KR101687193B1 (en) | 2016-05-30 | 2016-05-30 | Hong garlic and a manufacturing method using the onion and garlic and pine needle extract |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101687193B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180075297A (en) | 2016-12-26 | 2018-07-04 | 김준형 | Manufacture for beverage of red garlic and red onion |
| KR101883099B1 (en) * | 2017-04-03 | 2018-08-31 | 산지마늘양파 영농조합법인 | How to make red garlic sauce using red garlic |
| KR20200105213A (en) * | 2019-02-28 | 2020-09-07 | 김일두 | Yellow garlic and its preparation method |
| KR20210066210A (en) | 2019-11-28 | 2021-06-07 | 햇고을영농조합법인 | Red garlic dice and method of manufacturing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101360578B1 (en) * | 2013-08-30 | 2014-03-11 | 주식회사 메디섬 | Preparation of whole baked egg prepared by geumgangsong pine tree extracts and preserved in sugar |
| KR20150085215A (en) * | 2014-01-15 | 2015-07-23 | 의성농산영농조합법인 | Composition comprising black garlic and Gastrodia elata extract with antioxidant activity and method of making the same |
| KR20160051285A (en) * | 2014-11-03 | 2016-05-11 | 김정근 | Method for making red garlic using Prunus mume Sieb. and Perilla frutescens extracts and red garlic thereof |
-
2016
- 2016-05-30 KR KR1020160066802A patent/KR101687193B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101360578B1 (en) * | 2013-08-30 | 2014-03-11 | 주식회사 메디섬 | Preparation of whole baked egg prepared by geumgangsong pine tree extracts and preserved in sugar |
| KR20150085215A (en) * | 2014-01-15 | 2015-07-23 | 의성농산영농조합법인 | Composition comprising black garlic and Gastrodia elata extract with antioxidant activity and method of making the same |
| KR20160051285A (en) * | 2014-11-03 | 2016-05-11 | 김정근 | Method for making red garlic using Prunus mume Sieb. and Perilla frutescens extracts and red garlic thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180075297A (en) | 2016-12-26 | 2018-07-04 | 김준형 | Manufacture for beverage of red garlic and red onion |
| KR101883099B1 (en) * | 2017-04-03 | 2018-08-31 | 산지마늘양파 영농조합법인 | How to make red garlic sauce using red garlic |
| KR20200105213A (en) * | 2019-02-28 | 2020-09-07 | 김일두 | Yellow garlic and its preparation method |
| KR102262880B1 (en) * | 2019-02-28 | 2021-06-09 | 김일두 | Yellow garlic and its preparation method |
| KR20210066210A (en) | 2019-11-28 | 2021-06-07 | 햇고을영농조합법인 | Red garlic dice and method of manufacturing the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101234744B1 (en) | Method for Production of Functional Soybean Paste and Functional Soybean Paste Produced by The Same Method | |
| KR101687193B1 (en) | Hong garlic and a manufacturing method using the onion and garlic and pine needle extract | |
| KR101478547B1 (en) | The method of smoked duck | |
| KR100774498B1 (en) | Producing method for aging-fermentation black garlic using artemisia fumigation | |
| KR20180002982A (en) | Convenient dry nutrient vegetables and the method of making that | |
| KR101703420B1 (en) | Food additives compositions comprising Cudrania tricuspidata extrat and preparation method thereof | |
| KR102082455B1 (en) | Soybean Paste and Soy Sauce and Its Manufacturing Method Using Black Tea Extract | |
| KR101692582B1 (en) | Manufacturing method of Dried sauce and Dried soy sauce using thereof | |
| KR101509236B1 (en) | manufacturing method of tea using lotus root, burdock, balloonflower, yam | |
| KR101861009B1 (en) | the braised yellow corvina manufacture method use of extract like that Green tea and Centella asiatica, Lespedeza bicolor | |
| KR102329328B1 (en) | Manufacturing method of Gulbi or Borigulbi containing Ginseng | |
| KR20090132127A (en) | Green tea of tangerine, rape or camellia having good taste and the method for preparing thereof | |
| KR102082461B1 (en) | Oyster Cheonggukjang with Improved Odor Reduction and Quality Using Bodhi Tea Extract and Manufacturing Method Thereof | |
| KR102130919B1 (en) | Functional boiled lotus rice and Process for preparing the same | |
| KR100816789B1 (en) | Aged garlic and manufacturing method thereof | |
| KR101658484B1 (en) | Method for manufacturing dried up fruits using persimmons and dried up fruits of dried persimmon or persimmon manufactured by thereof | |
| KR20180006796A (en) | Preparation method of Nuroong-gi with red pepper | |
| KR102389194B1 (en) | How to make alcohol using watermelon fermented concentrate | |
| KR102517241B1 (en) | Method for manufacturing bamboo shoots peel tea using bamboo shoots peel | |
| KR101566490B1 (en) | Process for preparing functional hoichoontang comprising natural herbs | |
| KR102638774B1 (en) | Kimchi using lotus root and germinated pepper seed fermented extract and its production method | |
| KR100607670B1 (en) | A functional Kimchi including a acanthopanax and its manufacturing method | |
| KR20190046481A (en) | Preparation of green red pepper prolonged shelf-life | |
| KR102581519B1 (en) | Red pepper powder with excellent color expression and flavor, method for producing red pepper powder, and method for producing mixed seasoning powder using the same | |
| KR102520669B1 (en) | Manufacturing method of Gulbi or Borigulbi containing perennial artemisia |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20190924 Year of fee payment: 4 |