KR20160148869A - Garlic powder with reduced pungent flavor and method for production thereof - Google Patents

Garlic powder with reduced pungent flavor and method for production thereof

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KR20160148869A
KR20160148869A KR1020150085610A KR20150085610A KR20160148869A KR 20160148869 A KR20160148869 A KR 20160148869A KR 1020150085610 A KR1020150085610 A KR 1020150085610A KR 20150085610 A KR20150085610 A KR 20150085610A KR 20160148869 A KR20160148869 A KR 20160148869A
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garlic
garlic powder
powder
whey protein
taste
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고상훈
이진희
이창민
양한주
황세희
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세종대학교산학협력단
차의과학대학교 산학협력단
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Priority to KR1020150085610A priority Critical patent/KR20160148869A/en
Publication of KR20160148869A publication Critical patent/KR20160148869A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate

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Abstract

The present invention relates to garlic powder with reduced garlic taste or acrid taste compared to garlic by microcapsulation with whey protein isolate (WPI). The garlic powder microcapsulated by WPI has reduced irritating garlic smell or taste and enhances consumers preference.

Description

마늘의 향미가 완화된 마늘분말 및 이의 제조방법 {Garlic powder with reduced pungent flavor and method for production thereof}[0001] Description [0002] Garlic powder with reduced flavor of garlic and a preparation method thereof [0002]

본 발명은 분리유청단백(whey protein isolate; WPI)으로 미세캡슐화되어, 마늘맛 또는 아린맛이 원물 마늘에 비해 저감된 마늘 분말 및 이의 제조방법에 관한 것이다.
The present invention relates to a garlic powder which is microencapsulated with a whey protein isolate (WPI) to reduce the taste of garlic or arine compared to garlic, and a process for producing the same.

백합과(Lilliaceae) 파속(Allium)에 속하는 마늘(Allium sativum L.)은 예부터 우리 식생활에서 조미료 및 식품으로 많이 사용되어 왔다. 또한 마늘은 각종 생리활성 물질이 함유되어 있어 의약품으로도 널리 사용되어 왔다.Garlic belonging to the Allium (Lilliiaceae) ( Allium Sativum L.) has been widely used as seasoning and food in our diet since ancient times. In addition, garlic has been widely used as a medicine because it contains various physiologically active substances.

또한, 마늘은 많은 양의 유기황을 함유하여 그 특유의 맛과 향기성분을 지니고 있으며, 마늘 내의 황 화합물들은 여러 효능을 나타내는데, 항당뇨작용, 항산화작용, 콜레스테롤 저하작용, 동맥경화 예방효과, 항암작용, 혈압 강하 효능 등이 보고되어 있다. 마늘의 황 화합물들로 알려진 대표적인 성분으로는 알린(alliin), 알리신(allicin), 알릴 메틸 싸이오설포네이트(allyl methyl thiosulfonate), 1-프로페닐 아릴 싸이오설페이트(1-propenyl allyl thiosulfate), 아존(ajoene) 등이 알려져 있다.In addition, garlic contains a large amount of organic sulfur and has its unique taste and fragrance. Sulfur compounds in garlic show various effects such as anti-diabetic effect, antioxidant effect, cholesterol lowering effect, arteriosclerosis prevention effect, Activity, blood pressure lowering effect, etc. have been reported. Representative components known as sulfur compounds of garlic include alliin, allicin, allyl methyl thiosulfonate, 1-propenyl allyl thiosulfate, azone (ajoene) and the like are known.

이들 중 알리신(allicin)은 마늘 특유의 매운 맛과 냄새를 내는데, 마늘을 잘게 파쇄하거나, 분쇄해서 조직이 파괴될 때, 불활성 전구체인 알린(alliin)과 효소 알리네이즈(alliinase)의 작용으로 생성된다. 알리신(Allicin)으로부터 기인한 특유의 매운맛과 냄새 때문에 마늘을 파쇄하거나, 분쇄하여 섭취할 경우, 어려움이 발생한다. 이로인해, 대부분의 식품에 첨가되는 마늘의 함량은 식품 전체의 약 10 중량% 이하에 그치고 있는 상태이다. Among them, allicin produces a pungent taste and smell unique to garlic, which is produced by the action of the inactive precursor alliin and the enzyme alliinase when the garlic is finely ground or crushed and the tissue is destroyed . Difficulties arise when the garlic is crushed or ground for ingestion due to its peculiar pungency and odor originating from allicin. Therefore, the content of garlic added to most of the foods is about 10% by weight or less of the whole food.

최근에는 이러한 마늘의 자극적인 냄새와 맛을 제거한 상태로 마늘의 생리활성을 이용할 수 있는 방법을 찾기 위해, 많은 연구가 진행되고 있다. 지금까지 알려진 방법은 마늘은 찌거나 굽는 방법, 마늘을 소금물이나 간장에 담궈서 알리네이즈의 활성화를 지연시키는 방법, 마늘을 카르복시메틸셀룰로오즈(CMC) 및 맥반석 등으로 처리하는 방법, 마늘을 각종 유기산류 등에 침지하는 방법 등이 있으나, 이러한 방법들은 마늘 내의 활성성분을 파괴함으로써 마늘의 생리활성을 약화시킬 뿐만 아니라, 처리에도 장시간이 소요된다. 특히, 마늘은 소금물이나 간장에 담궈서 알리네이즈의 활성화를 지연시키는 방법의 경우에는 마늘의 유효성분 일부가 침출되는 문제점이 발생한다. In recent years, much research has been conducted to find a method of utilizing the physiological activity of garlic with the irritating odor and taste of garlic removed. Methods known so far include methods of baking garlic, baking garlic in salt water or soy sauce to delay the activation of alliinase, methods of treating garlic with carboxymethyl cellulose (CMC) and elvan stone, methods of treating garlic with various organic acids But these methods not only weaken the physiological activity of garlic by destroying the active ingredient in garlic, but also take a long time to treat. Particularly, when the garlic is dipped in salt water or soy sauce to delay the activation of the alliinase, there arises a problem that a part of the active ingredient of the garlic is leached.

따라서, 마늘을 다량 식품에 첨가하기 위해, 마늘의 매운맛과 냄새를 완화시키고, 유효성분은 파괴시키지 않는 새로운 방법이 필요한 실정이다.
Therefore, in order to add garlic to a large amount of food, a new method of mitigating the spicy taste and odor of garlic and not destroying the active ingredient is required.

대한민국 등록특허 제10-0716133호 (등록일자 2007.05.02)에는, 유산균을 이용하여 마늘을 발효시킴으로써 마늘의 자극적 향미가 완화되어 섭취가 용이할 뿐만 아니라 우수한 항산화 활성을 나타내는 마늘소재에 대해 기재되어 있다.Korean Patent No. 10-0716133 (Registration Date 2007.05.02) discloses a garlic material which is easy to ingest and which exhibits excellent antioxidative activity by alleviating the irritating flavor of garlic by fermenting garlic using lactic acid bacteria . 대한민국 공개특허 제10-2011-0078496호(공개일자 2011.07.07)에는, 10 내지 80 중량%의 마늘; 20 내지 90 중량%의 꿀; 녹교와 황기, 육종용, 오미자 및 녹용으로 이루어진 군으로부터 선택된 하나 이상의 혼합 생약제로부터 추출한 5 내지 10 중량%의 생약 농축액; 및 로얄젤리, 산약, 전지분유, 비타민 B군, 토코페롤, 캐러멜, 자몽씨 추출물 및 향료로 이루어진 물질군으로부터 선택된 하나 이상의 물질을 포함하는 3 내지 7 중량%의 미량 첨가물; 을 포함하는 것을 특징으로 매운맛 냄새 제거 천연 마늘 건강 조성물에 대해 기재되어 있다.Korean Patent Laid-Open No. 10-2011-0078496 (published on Jul. 07, 2011) contains 10 to 80% by weight of garlic; 20 to 90% by weight of honey; 5 to 10% by weight of a herbal medicine concentrate extracted from at least one mixed herbicide selected from the group consisting of Lacrimitrite, Huangji, Xingcheng, Omiza and Deer; And 3 to 7% by weight of a trace additive comprising at least one substance selected from the group consisting of royal jelly, liquorice, whole milk powder, vitamin B group, tocopherol, caramel, grapefruit seed extract and fragrance; Lt; RTI ID = 0.0 > garlic < / RTI > health composition.

본 발명은 분리유청단백(whey protein isolate; WPI)으로 미세캡슐화되어, 마늘맛 또는 아린맛이 원물 마늘에 비해 저감된 마늘 분말 및 이의 제조방법을 개발하여 제공하고자 한다.
Disclosed herein is a garlic powder which is microencapsulated with a whey protein isolate (WPI) to reduce the taste of garlic or arine compared with garlic, and a method for producing the same.

상기 목적을 달성하기 위하여, 본 발명은 분리유청단백(whey protein isolate; WPI)으로 미세캡슐화된 마늘 분말을 제공하며, 본 발명의 분리유청단백으로 미세캡슐화된 마늘 분말은 마늘맛 또는 아린맛이 원물 마늘에 비해 저감된 특징을 보인다. In order to achieve the above object, the present invention provides a garlic powder microencapsulated with a whey protein isolate (WPI), wherein the garlic powder microencapsulated with the whey protein of the present invention has a garlic taste or an argin taste Garlic.

또한, 본 발명은 분리유청단백(whey protein isolate; WPI)이 용해 또는 현탁된 용액에 마늘 분말을 첨가하는 단계 (a); 및 상기 단계 (a) 후, 상기 용액을 건조시키는 단계 (b);를 포함하는 것을 특징으로 하는 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법을 제공한다. 본 발명의 제조방법을 따를 경우, 마늘 분말의 마늘맛 또는 아린맛이 원물 마늘에 비해 저감될 수 있다.In addition, the present invention relates to a method for producing a whey protein isolate (WPI) comprising the steps of: (a) adding garlic powder to a solution in which a whey protein isolate (WPI) is dissolved or suspended; And (b) drying the solution after the step (a). The present invention also provides a method for producing microcapsules of garlic powder with isolated whey protein. According to the manufacturing method of the present invention, the garlic taste or argin taste of the garlic powder can be reduced as compared with the garlic powder.

본 발명의 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법에 있어서, 상기 단계 (a)는 바람직하게 마늘 분말 첨가 후, 균질화 과정을 더 수행하는 것이 좋다. In the method for preparing garlic powder microencapsulated with the whey protein of the present invention, the step (a) is preferably carried out after the addition of the garlic powder.

본 발명의 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법에 있어서, 상기 단계 (a)의 분리유청단백과 마늘 분말의 혼합비율은 바람직하게 무게 기준으로 1 : 1~3의 비율로 혼합되는 것이 좋다. In the method for preparing garlic powder microencapsulated with the whey protein of the present invention, the mixing ratio of the separated whey protein and the garlic powder in the step (a) is preferably 1: 1 to 3 good.

본 발명의 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법에 있어서, 상기 단계 (b)의 건조는 바람직하게 분무 건조 및 동결 건조 중 선택되는 어느 하나인 것이 좋다. In the method for producing garlic powder microencapsulated with the whey protein of the present invention, the drying in step (b) is preferably any one selected from spray drying and freeze drying.

분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법에 있어서, 상기 단계 (a)의 마늘 분말은 바람직하게 동결건조된 마늘 분말인 것이 좋다.
In the method for producing garlic powder microencapsulated with whey protein, the garlic powder of step (a) is preferably a lyophilized garlic powder.

본 발명의 분리유청단백으로 미세캡슐화된 마늘 분말은 마늘의 자극적 냄새 또는 맛이 완화되어, 마늘에 대한 소비자의 기호도를 증진시키는 효과를 발휘한다.
The garlic powder microencapsulated with the whey protein of the present invention alleviates the irritating odor or taste of garlic, thereby exhibiting an effect of enhancing the consumer's preference for garlic.

도 1은 여러 코팅물질(분리유청단백, 말토덱스트린, 전지분유, 탈지분유)로 각각 미세캡슐화된 마늘 분말의 시간에 따른 혼탁도 변화를 보여주는 그래프이다.FIG. 1 is a graph showing changes in turbidity with time of garlic powder microencapsulated with various coating materials (separated whey protein, maltodextrin, whole milk powder, skim milk powder).

이하, 본 발명의 내용을 하기 실시예를 통해 더욱 상세히 설명하고자 한다. 다만 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. It is to be understood that the scope of the present invention is not limited to the following embodiments, but includes modifications of equivalent technical ideas.

[[ 실시예Example 1 내지 2:  1 to 2: 분리유청단백Isolated whey protein (( wheywhey proteinprotein isolateisolate ; ; WPIWPI )) 으로to 미세캡슐화된 마늘 분말] Microencapsulated garlic powder]

본 실시예에서는 분리유청단백으로 마늘을 미세캡슐화하고 건조하여 분리유청단백으로 미세캡슐화된 마늘 분말을 제조하고자 하였다.In this example, garlic was microencapsulated with whey protein and dried to prepare microencapsulated garlic powder with whey protein.

본 실시예를 위해 동결건조 마늘 분말을 ㈜천호식품에서 제공받아 냉동 보관하면서 사용하였으며, 코팅물질로는 분리유청단백 (WPI, Hilmar Ingredients, USA)을 사용하였다.For the purpose of this example, freeze-dried garlic powder was supplied from Chehoho Food Co., Ltd. and used while being kept frozen. As a coating material, whey protein (WPI, Hilmar Ingredients, USA) was used.

증류수 200 ㎖에 코팅물질인 분리유청단백 5 g을 넣고, 교반기(MSH-20D, DAIHAN Scientific, Co., Ltd., Seoul, Korea)를 이용하여, 완전히 용해될 때까지 500 rpm, 25℃ 조건으로 하루 동안 교반한 후, 동결건조 마늘 분말 5 g을 천천히 첨가하였다 (동결건조 마늘 분말 무게: 코팅물질 무게= 1 : 1). 그 후, 동결건조 마늘 분말과 코팅물질을 혼합하여 균질기 (HG-15A, DAIHAN Scientific, Co., Ltd., Seoul, Korea)로 30분 동안 균질화시켰다.5 g of whey protein as a coating material was added to 200 ml of distilled water and the mixture was stirred at 500 rpm and 25 ° C until complete dissolution using a stirrer (MSH-20D, DAIHAN Scientific Co., Ltd., Seoul, Korea) After stirring for one day, 5 g of freeze-dried garlic powder was slowly added (freeze-dried garlic powder weight: coating material weight = 1: 1). Then, the lyophilized garlic powder and the coating material were mixed and homogenized with a homogenizer (HG-15A, DAIHAN Scientific Co., Ltd., Seoul, Korea) for 30 minutes.

30분 후, 균질화된 혼합액의 일부를 분무건조기(SD-1000, Eyela, Tokyo, Japan)를 이용하여 분말화하여 '분무건조된 분리유청단백 미세캡슐화 마늘 분말' (실시예 1)을 제조하였다. 이때, 운전조건은 투입구 온도를 175℃, 토출구 온도를 75℃로 조절하였고, 아토마이저 공기 압력 80 kPa로 하고 원료액 투입 속도는 800 ㎖/hr으로 하였다. After 30 minutes, a portion of the homogenized mixture was pulverized using a spray dryer (SD-1000, Eyela, Tokyo, Japan) to prepare 'spray-dried separated whey protein microencapsulated garlic powder' (Example 1). At this time, the operating conditions were as follows: the inlet temperature was set to 175 ° C, the outlet temperature was set to 75 ° C, the atomizer air pressure was set to 80 kPa, and the feed rate was 800 ml / hr.

한편, 균질화된 혼합액의 나머지 일부를 급속냉동기(DF 9010, Ilshin Lab Co., Ltd., Dongducheon, Korea)를 이용하여 -80℃에서 급속냉동한 후, 동결건조기(FD5508, Ilshin Lab Co., Ltd., Dongducheon, Korea)를 사용하여 72시간 동안 동결건조하여 '동결건조된 분리유청단백 미세캡슐화 마늘 분말'(실시예 2)을 제조하였다.
Meanwhile, the remaining part of the homogenized mixed solution was rapidly frozen at -80 ° C using a rapid freezer (DF 9010, Ilshin Lab Co., Ltd., Dongducheon, Korea), and then freeze-dried in a freeze dryer (FD5508, Ilshin Lab Co., Ltd. , Dongducheon, Korea) for 72 hours to prepare 'lyophilized separated whey protein microencapsulated garlic powder' (Example 2).

[[ 비교예Comparative Example 1 내지 6: 다양한 코팅물질로 미세캡슐화된 마늘 분말] 1 to 6: garlic powder microencapsulated with various coating materials]

비교예 제조를 위해 동결건조 마늘 분말을 ㈜천호식품에서 제공받아 냉동 보관하면서 사용하였으며, 코팅물질로는 말토덱스트린(㈜삼양, Incheon, Korea), 전지분유(㈜서울우유, Gyeonggi, Korea), 탈지분유(㈜매일유업, Gyeonggi, Korea)를 사용하였다. 전지분유와 탈지분유는 기존에 마늘냄새 또는 마늘맛을 완화시키는 효과가 알려져 있는 물질이다.For comparison, maltodextrin (Incheon, Korea), whole milk powder (Seoul Milk, Gyeonggi, Korea), and defatted garlic powder were used for the preparation of the lyophilized garlic powder. Milk powder (Gyeonggi, Korea) was used. Whole milk powder and skim milk powder are known to have the effect of alleviating garlic smell or garlic taste.

증류수 200 ㎖에 코팅물질인 말토덱스트린, 전지분유, 탈지분유 5 g을 각각 넣고, 교반기(MSH-20D, DAIHAN Scientific, Co., Ltd., Seoul, Korea)를 이용하여, 완전히 용해될 때까지 500 rpm, 25℃ 조건으로 하루 동안 교반한 후, 동결건조 마늘 분말 5 g을 천천히 첨가하였다 (동결건조 마늘 분말 무게 : 코팅물질 무게= 1 : 1). 그 후, 동결건조 마늘 분말과 코팅물질을 종류별로 각각 혼합하여 균질기 (HG-15A, DAIHAN Scientific, Co., Ltd., Seoul, Korea)로 30분 동안 균질화시켰다. 30분 후, 균질화된 혼합액의 일부를 분무건조기(SD-1000, Eyela, Tokyo, Japan)를 이용하여 분말화하여 '분무건조된 말토덱스트린 미세캡슐화 마늘 분말' (비교예 1), '분무건조된 전지분유 미세캡슐화 마늘 분말' (비교예 2), '분무건조된 탈지분유 미세캡슐화 마늘 분말' (비교예 3)을 각각 제조하였다. 이때, 운전조건은 투입구 온도를 175℃, 토출구 온도를 75℃로 조절하였고, 아토마이저 공기 압력 80 kPa로 하고 원료액 투입 속도는 800 ㎖/hr으로 하였다. (MSH-20D, DAIHAN Scientific, Co., Ltd., Seoul, Korea) was added to each 200 ml of distilled water and 5 g of maltodextrin, 5 g of freeze-dried garlic powder was slowly added (freeze-dried garlic powder weight: coating material weight = 1: 1). Then, the lyophilized garlic powder and the coating material were mixed with each other and homogenized with a homogenizer (HG-15A, DAIHAN Scientific Co., Ltd., Seoul, Korea) for 30 minutes. After 30 minutes, a portion of the homogenized mixture was pulverized using a spray drier (SD-1000, Eyela, Tokyo, Japan) and spray dried 'maltodextrin microencapsulated garlic powder' (Comparative Example 1) Powdered milk microencapsulated garlic powder '(Comparative Example 2), and' spray dried skim milk powder microencapsulated garlic powder '(Comparative Example 3) were respectively prepared. At this time, the operating conditions were as follows: the inlet temperature was set to 175 ° C, the outlet temperature was set to 75 ° C, the atomizer air pressure was set to 80 kPa, and the feed rate was 800 ml / hr.

한편, 균질화된 혼합액의 나머지 일부를 급속냉동기(DF 9010, Ilshin Lab Co., Ltd., Dongducheon, Korea)를 이용하여 -80℃에서 급속냉동한 후, 동결건조기(FD5508, Ilshin Lab Co., Ltd., Dongducheon, Korea)를 사용하여 72시간 동안 동결건조 하여 '동결건조된 말토덱스트린 미세캡슐화 마늘 분말' (비교예 4), '동결건조된 전지분유 미세캡슐화 마늘 분말' (비교예 5), '동결건조된 탈지분유 미세캡슐화 마늘 분말' (비교예 6)을 각각 제조하였다.
Meanwhile, the remaining part of the homogenized mixed solution was rapidly frozen at -80 ° C using a rapid freezer (DF 9010, Ilshin Lab Co., Ltd., Dongducheon, Korea), and then freeze-dried in a freeze dryer (FD5508, Ilshin Lab Co., Ltd. Freeze-dried maltodextrin microencapsulated garlic powder (Comparative Example 4), 'lyophilized whole milk powder microcapsulated garlic powder' (Comparative Example 5), and 'freeze-dried maltodextrin microcapsulated garlic powder' Freeze-dried skim milk microencapsulated garlic powder '(Comparative Example 6).

[[ 실험예Experimental Example 1: 알린 함량 측정] 1: Measurement of aline content]

본 실험예에서는 상기 실시예 1 내지 2의 분리유청단백으로 미세캡슐화된 마늘 분말의 알린 함량을 측정하고자 하였다. In this Example, the algin content of garlic powder microencapsulated with the whey proteins of Examples 1 and 2 was measured.

표준물질로 알린(alliin) (≥98.0%, Sigma-Aldrich, St. Louis, Mo, USA)을 구입하여 사용하였다. 그 외 시약들은 모두 분석용 등급(analytical grade)을 사용하였으며, 이는 하기 실험예에서도 동일하게 사용하였다. Alliin (≥98.0%, Sigma-Aldrich, St. Louis, Mo., USA) was purchased and used as a reference material. All other reagents used analytical grade, which was also used in the following experimental examples.

상기 실시예 1 및 2를 각각 100 mg 씩 3차 증류수 1 ㎖에 첨가한 후, 충분히 용해시키고, 0.45 ㎛m 'nylon syringe filter'를 이용하여 여과한 후, HPLC 분석시료로 사용하였다.100 mg of each of the above Examples 1 and 2 was added to 1 ml of tertiary distilled water and sufficiently dissolved, filtered through a 0.45 μm 'nylon syringe filter', and then used as a HPLC analysis sample.

각 마늘 분말에 함유되어 있는 알린(alliin)을 분석하였으며, 알린(alliin)의 HPLC 분석조건은 하기 표 1과 같았다. The alliin contained in each garlic powder was analyzed, and HPLC analysis conditions of alliin were as shown in Table 1 below.

HPLC 조건HPLC conditions 알린(Alliin)Alliin Mobile phaseMobile phase 0.04% formic acid : methanol0.04% formic acid: methanol ColumnColumn Unisol C18, 5 ㎛, 150 Å (4.6 × 250 mm)Unisol C18, 5 占 퐉, 150 占 (4.6 占 250 mm) Flow rateFlow rate 0.8 ㎖/min0.8 ml / min DetectorDetector UV 210 nmUV 210 nm

분석기기는 'Agilent 1200 series HPLC' (Agilent Technologies, Foster City, CA, USA)을 사용하였으며, 컬럼은 'Unisol C18' (5 ㎛, 150 Å, 4.6×250 mm, Agela Technologies, Wilmington, DE, USA)를 사용하였으며, 검출기(detector)는 알린(alliin) 검출을 위해 UV (Ultraviolet) 210 nm 파장에서 측정하였다. 이동상은 0.04% 포름산 수용액(formic acid in water)과 메탄올(methanol)을 이용하여 0~5분간 0% B, 5~10분간 50% B, 10~20분간 100% B가 되도록 그라디언트(gradient) 법을 이용하여 0.8 ㎖/min 유속으로 흘려주었고, 시료의 주입량은 10 ㎕로 하였다.Agilent Technologies, Foster City, CA, USA) was used for the analysis. The column was designated 'Unisol C18' (5 μm, 150 Å, 4.6 × 250 mm, Agela Technologies, Wilmington, ), And the detector was measured at UV (ultraviolet) wavelength of 210 nm for alliin detection. The mobile phase was gradiented to 0% B for 0-5 minutes, 50% B for 5-10 minutes, and 100% B for 10-20 minutes using 0.04% formic acid in water and methanol At a flow rate of 0.8 ml / min, and the injection amount of the sample was set to 10 μl.

실험결과는 표 2와 같이 나타났다. The experimental results are shown in Table 2.

건조방법Drying method 코팅 물질Coating material 알린함량(mg/g)Algin content (mg / g) 알린 보존율(%)Aline retention rate (%) 대조군Control group 5.032±0.05a 5.032 ± 0.05 a 분무건조
Spray drying
분리유청단백
(실시예 1)Isolated whey protein
(Example 1) 2.913±0.40c 2.913 + 0.40 c 57.9±7.9057.9 ± 7.90 동결건조Freeze-dried 분리유청단백
(실시예 2)Isolated whey protein
(Example 2) 1.684±1.28c 1.684 + - 1.28 c 33.5±25.4433.5 ± 25.44

본 실험방법을 통해 분석한 결과, 본 발명의 '분무건조된 분리유청단백 미세캡슐화 마늘 분말 (실시예 1)'은 알린 함량이 2.913 mg/g으로 나타나, 보존율이 57.9%이었으며, '동결건조된 분리유청단백 미세캡슐화 마늘 분말 (실시예 2)'은 알린 함량이 1.684 mg/g으로 나타나, 보존율이 33.5%이었다. 두 가지 건조방법 모두에서 알린이 비교적 잘 보존되는 것으로 나타났으나, 동결건조에 비해 분무건조 방식이 알린 함량 보존에는 보다 더 유리한 것으로 나타났다.
As a result of the analysis by this test method, the 'spray-dried separated whey protein microencapsulated garlic powder (Example 1) of the present invention had an algin content of 2.913 mg / g and a retention ratio of 57.9% The isolated whey protein microencapsulated garlic powder (Example 2) had an allyl content of 1.684 mg / g and a retention rate of 33.5%. In both drying methods, aline was relatively well preserved, but the spray drying method was found to be more advantageous in preserving the known contents than freeze drying.

[[ 실험예Experimental Example 2: 분산성 측정] 2: Measurement of dispersibility]

본 실험예에서는 상기 실시예 1 내지 2 샘플의 혼탁도 확인을 통해 분산성을 측정하고자 하였다. 분산성은 원물로의 복원성을 의미하는 것으로, 분산성이 높을수록, 복원성이 좋은 것을 의미한다. In this Experimental Example, the dispersibility was measured by confirming the turbidity of the samples of Examples 1 and 2 above. Dispersibility means restorability as a raw material. The higher the dispersibility, the better the restorability.

상기 실시예 1 내지 2 및 비교예 1 내지 6 샘플 각각 0.3 g씩 각각 증류수 1 ㎖ 에 넣고, 1 ㎖ 큐벳(cuvette)을 이용하여 스펙트로포토미터(spectrophotometer) (DU 730, Beckman Coulter Inc., Fullerton, CA, USA)로 600 nm에서 혼탁도를 측정하였다. 0.3 g of each of the samples of Examples 1 and 2 and Comparative Examples 1 to 6 was added to 1 ml of distilled water and the mixture was analyzed by a spectrophotometer (DU 730, Beckman Coulter Inc., Fullerton, Calif.) Using a 1 ml cuvette, CA, USA) at 600 nm.

혼탁도는 매 1시간 간격으로 총 9시간 측정하였으며, 분말의 분산성이 높을수록, 혼합액의 혼탁도는 높게 그리고 일정하게 유지된다. 이때, 대조군으로는 무처리 마늘 분말을 사용하였다. Turbidity was measured at intervals of 1 hour for a total of 9 hours. The higher the dispersibility of the powder, the higher and the turbidity of the mixture was kept constant. At this time, untreated garlic powder was used as a control group.

실험결과, 기존의 마늘냄새 또는 마늘맛을 저하시켜 주는 것으로 알려져 있는 비교예 2와 비교예 5가 가장 뛰어난 분산성을 나타냈다 (도 1). 그 다음으로 본 발명의 '분무건조된 분리유청단백 미세캡슐화 마늘 분말 (실시예 1)' 및 '동결건조된 분리유청단백 미세캡슐화 마늘 분말 (실시예 2)'이 높은 분산성을 보였다. 도 1은 물속에 분산되어 있는 '코팅물질로 미세캡슐화된 마늘 분말'의 시간에 따른 혼탁도 변화를 보여주는 그래프이다.As a result of the experiment, Comparative Example 2 and Comparative Example 5, which are known to lower the garlic smell or garlic taste, exhibit the most excellent dispersibility (Fig. 1). Next, 'spray-dried separated whey protein microencapsulated garlic powder (Example 1)' and 'lyophilized whey protein microencapsulated garlic powder (Example 2)' of the present invention showed high dispersibility. FIG. 1 is a graph showing changes in turbidity with time of 'garlic powder microencapsulated with a coating material' dispersed in water.

이와 같은 결과를 통해, 실시예 1 및 실시예 2는, 비록 비교예 2 및 비교예 5보다는 낮게 나타났으나, 대조군인 무처리 마늘 분말, 비교예 1, 비교예 3, 비교예 4보다는 높은 혼탁도를 보이는 것으로 나타나, 비교적 우수한 복원성을 보이는 것으로 해석할 수 있었다.
From these results, it can be seen that Examples 1 and 2 are lower than Comparative Examples 2 and 5, but higher than those of the control untreated garlic powder, Comparative Example 1, Comparative Example 3 and Comparative Example 4, And it can be interpreted that it shows comparatively excellent stability.

[[ 실험예Experimental Example 3: 관능평가] 3: sensory evaluation]

본 실험예에서는 상기 실시예 1 및 2 샘플에 대해 관능평가를 실시하고자 하였다. In this Experimental Example, the sensory evaluation was performed on the samples of Examples 1 and 2 above.

세종대학교 식품공학과 대학원생 7명을 대상으로 관능평가의 취지를 충분히 인식시킨 후 관능검사를 수행하였다. 훈련 과정에서 평가 방법을 정립하였으며, 평가할 시료의 관능적 특성에 대해 묘사 용어를 개발하고 정의를 내렸다. Seven graduate students of food engineering department at Sejong University were tested for sensory evaluation after fully recognizing the purpose of sensory evaluation. In the course of the training, evaluation methods were established, and descriptive terms were developed and defined for the sensory characteristics of the samples to be evaluated.

상기 실시예 1 내지 2 및 비교예 1 내지 6 에서 제조한 미세캡슐화 마늘 분말을 각각 0.1 g씩 2 ㎖ 튜브(tube)에 담아 주었으며, 각각의 미세캡슐화 마늘 분말에는 임의의 번호를 부여하여 랜덤하게 주었다. 이때, 대조군으로는 무처리 마늘 분말을 사용하였다.The microencapsulated garlic powder prepared in Examples 1 to 2 and Comparative Examples 1 to 6 was placed in a 2-ml tube in an amount of 0.1 g each. The microencapsulated garlic powder was randomly given an arbitrary number . At this time, untreated garlic powder was used as a control group.

평가는 마늘냄새(garlic flavor), 마늘맛(garlic taste), 아린맛(acrid taste), 뒷맛(after taste), 단맛(sweet taste), 쓴맛(bitter taste), 신맛(sour taste) 그리고 전체적인 선호도(overall acceptability)를 조사하였고, 평가척도는 9점 척도법(1점=매우 약하다; 9점=매우 강하다)을 사용하여, 각 특성별로 모든 시료에 대해 강도 평가를 실시하였다. 그 결과는 하기 표 3에 나타내었다. The evaluation included garlic flavor, garlic taste, acrid taste, after taste, sweet taste, bitter taste, sour taste, and overall preference Overall acceptability was assessed using the 9 point scaling method (1 point = very weak; 9 points = very strong). The results are shown in Table 3 below.

항목Item 　 분무건조Spray drying 동결건조Freeze-dried 대조군Control group 분리유청단백
(실시예 2)Isolated whey protein
(Example 2) 말토
덱스트린
(비교예 4)Malt
dextrin
(Comparative Example 4) 전지
분유
(비교예 5)battery
Powdered milk
(Comparative Example 5) 탈지
분유
(비교예 6)Degreasing
Powdered milk
(Comparative Example 6) 분리유청단백
(실시예 1)Isolated whey protein
(Example 1) 말토
덱스트린
(비교예 1)Malt
dextrin
(Comparative Example 1) 전지
분유
(비교예 2)battery
Powdered milk
(Comparative Example 2) 탈지
분유
(비교예 3)Degreasing
Powdered milk
(Comparative Example 3) 마늘
냄새garlic
smell 3.1 3.1 3.0 3.0 4.9 4.9 3.4 3.4 4.0 4.0 4.6 4.6 4.1 4.1 2.3 2.3 2.6 2.6 마늘맛Garlic flavor 6.0 6.0 3.0 3.0 3.6 3.6 3.4 3.4 4.3 4.3 3.7 3.7 4.7 4.7 4.0 4.0 3.3 3.3 아린맛Arin flavor 6.1 6.1 2.7 2.7 3.6 3.6 2.6 2.6 3.0 3.0 3.6 3.6 4.6 4.6 3.9 3.9 3.0 3.0 뒷맛aftertaste 5.6 5.6 3.0 3.0 3.3 3.3 3.7 3.7 3.4 3.4 3.1 3.1 4.4 4.4 3.7 3.7 2.7 2.7 단맛sweetness 1.9 1.9 1.9 1.9 1.9 1.9 2.6 2.6 3.0 3.0 2.1 2.1 2.1 2.1 1.7 1.7 2.4 2.4 쓴맛bitter 4.7 4.7 2.7 2.7 3.4 3.4 3.6 3.6 3.0 3.0 4.6 4.6 4.7 4.7 5.0 5.0 3.1 3.1 신맛Sour taste 2.6 2.6 1.7 1.7 2.9 2.9 2.7 2.7 2.4 2.4 2.1 2.1 3.1 3.1 2.3 2.3 1.9 1.9 전체적인 선호도Overall preference 2.8 2.8 6.0 6.0 4.9 4.9 5.6 5.6 5.1 5.1 4.9 4.9 4.0 4.0 4.9 4.9 6.0 6.0

실험결과, 본 발명의 '분무건조된 분리유청단백 미세캡슐화 마늘 분말' (실시예 1)은 마늘냄새, 마늘맛, 아린맛, 뒷맛, 쓴맛 및 신맛을 효과적으로 완화시켜, 가장 높은 선호도인 6.0을 보였다. As a result, the 'spray-dried whey protein microencapsulated garlic powder' of the present invention (Example 1) effectively alleviated garlic smell, garlic taste, argin taste, aftertaste, bitter taste and sour taste, and showed the highest preference of 6.0 .

따라서, 본 발명의 '분무건조된 분리유청단백 미세캡슐화 마늘 분말' (실시예 1)은 기존의 마늘맛 또는 아린맛을 완화시키는 것으로 알려져 있는 전지분유 및 탈지분유(비교예 5 및 비교예 6)보다 우수한 관능평가 결과를 보이는 것으로 결론 내릴 수 있었다. Thus, the 'spray dried, isolated whey protein microencapsulated garlic powder' (Example 1) of the present invention is a powdery and skimmed milk powder (Comparative Example 5 and Comparative Example 6) which is known to alleviate the conventional garlic taste or arginine taste, It was concluded that the sensory evaluation results were better.

한편, 본 발명의 '동결건조된 분리유청단백 미세캡슐화 마늘 분말' (실시예 2)은, '분무건조된 분리유청단백 미세캡슐화 마늘 분말(실시예 1)'만큼 큰 저감 효과를 보이지는 않았으나, 전체적인 선호도는 기존에 마늘맛 또는 아린맛을 완화시키는 것으로 알려져 있는 전지분유와 비슷한 수준으로 확인되었다.On the other hand, the 'lyophilized isolated whey protein microcapsule garlic powder' of the present invention (Example 2) did not show a significant reduction effect as much as the 'spray-dried separated whey protein microencapsulated garlic powder (Example 1) The overall preference was similar to that of conventional powdered milk, which is known to alleviate garlic or arine flavor.

상기와 같은 결과로부터, 분리유청단백을 사용할 경우, 마늘맛, 아린맛 등을 저감시켜 전반적으로 마늘의 관능 특성을 개선할 수 있는 것으로 확인할 수 있었다. From the above results, it was confirmed that when the whey protein was separated, the garlic taste, the arine taste and the like were reduced and the sensory characteristics of the garlic could be improved overall.

Claims (7)

분리유청단백(whey protein isolate; WPI)으로 미세캡슐화된 마늘 분말.
Garlic powder microencapsulated with whey protein isolate (WPI).
제1항에 있어서,
상기 마늘 분말은,
마늘맛 또는 아린맛이 원물 마늘에 비해 저감된 것을 특징으로 하는 마늘 분말.
The method according to claim 1,
The garlic powder,
Wherein the garlic taste or the arine taste is reduced compared to the garlic raw material.
분리유청단백(whey protein isolate; WPI)이 용해 또는 현탁된 용액에 마늘 분말을 첨가하는 단계 (a); 및
상기 단계 (a) 후, 상기 용액을 건조시키는 단계 (b);를 포함하는 것을 특징으로 하는 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법.
(A) adding garlic powder to a solution in which whey protein isolate (WPI) is dissolved or suspended; And
(B) drying the solution after the step (a). The method of producing microcapsulated garlic powder according to any one of claims 1 to 5,
제3항에 있어서,
상기 단계 (a)는,
마늘 분말 첨가 후, 균질화 과정을 더 수행하는 것을 특징으로 하는 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법.
The method of claim 3,
The step (a)
A process for preparing microcapsules of garlic powder, comprising the steps of: adding garlic powder, and then performing a homogenization process.
제3항에 있어서,
상기 단계 (a)의 분리유청단백과 마늘 분말의 혼합비율은,
무게 기준으로 1 : 1~3의 비율로 혼합되는 것을 특징으로 하는 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법.
The method of claim 3,
The mixing ratio of the separated whey protein and the garlic powder in the step (a)
Wherein the mixture is mixed at a ratio of 1: 1 to 3 by weight.
제3항에 있어서,
상기 단계 (b)의 건조는,
분무 건조 및 동결 건조 중 선택되는 어느 하나인 것을 특징으로 하는 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법.
The method of claim 3,
The drying of step (b)
Spray drying, and freeze drying. 2. The method of claim 1,
제3항에 있어서,
상기 단계 (a)의 마늘 분말은,
동결건조된 마늘 분말인 것을 특징으로 하는 분리유청단백으로 미세캡슐화된 마늘 분말의 제조방법.
The method of claim 3,
The garlic powder of step (a)
Wherein the freeze-dried garlic powder is a freeze-dried garlic powder.
KR1020150085610A 2015-06-17 2015-06-17 Garlic powder with reduced pungent flavor and method for production thereof KR20160148869A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110250489A (en) * 2019-07-05 2019-09-20 内蒙古红太阳食品有限公司 The implementation method of chilli garlic sauce is prepared using microcapsule embedded flavor technology

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100716133B1 (en) 2006-08-17 2007-05-08 주식회사 신원에프아이 Health-improving garlic ingredient having reduced pungent flavor and method for the preparation thereof
KR20110078496A (en) 2009-12-31 2011-07-07 원용덕 Removing the smell of garlic spicy healthy composition of natural substances

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100716133B1 (en) 2006-08-17 2007-05-08 주식회사 신원에프아이 Health-improving garlic ingredient having reduced pungent flavor and method for the preparation thereof
KR20110078496A (en) 2009-12-31 2011-07-07 원용덕 Removing the smell of garlic spicy healthy composition of natural substances

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110250489A (en) * 2019-07-05 2019-09-20 内蒙古红太阳食品有限公司 The implementation method of chilli garlic sauce is prepared using microcapsule embedded flavor technology

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