KR20040074883A - Health food manufacturing method with chitosan added to roasted garlic - Google Patents
Health food manufacturing method with chitosan added to roasted garlic Download PDFInfo
- Publication number
- KR20040074883A KR20040074883A KR1020030010867A KR20030010867A KR20040074883A KR 20040074883 A KR20040074883 A KR 20040074883A KR 1020030010867 A KR1020030010867 A KR 1020030010867A KR 20030010867 A KR20030010867 A KR 20030010867A KR 20040074883 A KR20040074883 A KR 20040074883A
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- health food
- chitosan
- food manufacturing
- roasted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 229920001661 Chitosan Polymers 0.000 title claims description 10
- 235000013402 health food Nutrition 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000004611 garlic Nutrition 0.000 title description 32
- 244000245420 ail Species 0.000 title 1
- 241000209020 Cornus Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 229940029982 garlic powder Drugs 0.000 claims description 2
- 240000002234 Allium sativum Species 0.000 description 31
- 230000000694 effects Effects 0.000 description 4
- 239000003613 bile acid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CBQYNPHHHJTCJS-UHFFFAOYSA-N Alline Chemical compound C1=CC=C2C3(O)CCN(C)C3NC2=C1 CBQYNPHHHJTCJS-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010042434 Sudden death Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- E—FIXED CONSTRUCTIONS
- E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
- E02B—HYDRAULIC ENGINEERING
- E02B8/00—Details of barrages or weirs ; Energy dissipating devices carried by lock or dry-dock gates
- E02B8/04—Valves, slides, or the like; Arrangements therefor; Submerged sluice gates
-
- E—FIXED CONSTRUCTIONS
- E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
- E02B—HYDRAULIC ENGINEERING
- E02B7/00—Barrages or weirs; Layout, construction, methods of, or devices for, making same
- E02B7/20—Movable barrages; Lock or dry-dock gates
- E02B7/40—Swinging or turning gates
- E02B7/44—Hinged-leaf gates
Landscapes
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Structural Engineering (AREA)
- Mechanical Engineering (AREA)
- Civil Engineering (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
..
Description
마늘은 우리나라의 으뜸가는 양념으로 거의 모든 요리에 사용된다.Garlic is Korea's foremost seasoning and is used in almost all dishes.
이러한 마늘은 단순한 식물이 아니라 "암에서 충치에 이르기까지"라는 표현이 있듯이 피로회복, 스테미너 증강, 간장의 역할이나 기능을 높여 간장병 예방, 감기에 강한 체질개선, 인슐린의 분비를 촉진시키는 작용 등 그 효능은 이루 말로 다 설명할 수 없을 정도이다. 마늘은 냄새를 빼고 백가지의 이로움이 있다 하여 "일해백리"라 불리운다.Garlic is not just a plant, but "from cancer to tooth decay," such as fatigue recovery, stamina reinforcement, and the role or function of the liver to increase liver disease, cold constitution, and promote insulin secretion Efficacy is beyond words. Garlic is called "sunhaebaek" because it has 100 kinds of benefits without smell.
마늘을 하루 한통씩 먹으면 최고의 보약이라는 말이 전해지지만, 생마늘을 먹기란 쉽지 않으며 과다 섭취시 간, 위점막에 자극을 줄 수 있다. 그러므로 옛 선조들은 그 독성을 제거하는 방법으로 굽는 방법을 택한 것이다.If you eat garlic a day, it is said that it is the best medicine, but it is not easy to eat raw garlic and it can irritate the gastric mucosa when overdose. Therefore, the ancient ancestors chose to bake as a way of eliminating their toxicity.
마늘 냄새를 내는 원인은 "알라인"이라는 물질이며, 마늘을 자르거나, 갈거나 해서 공기중의 산소와 접촉하면 "알리아나제"라고 하는 효소가 작용해서 "알라인"이 "일라신"으로 변해 강한 마늘 냄새를 발생한다,The smell of garlic is called "alline". When garlic is cut or ground, it comes into contact with oxygen in the air, and an enzyme called "alianase" acts. Changes to produce a strong garlic odor,
그리고 이 "알라신"으로 변하는 과정에서 마늘은 그 약효를 발휘시킨다.And in the process of turning into "Allahin", garlic exerts its effects.
단, 이 "알리나아제"는 열에 약해서 수분간 끓이거나 구우면 파괴되어 버려서 마늘을 잘라도 냄새는 없어져 버린다.However, this "Alinase" is weak to heat and is destroyed when boiled or baked for a few minutes.
그렇지만 "알리인"은 체내에 들어가서 비타민 B6와 결합함으로써 "알리신"으로 변화하여 약효를 발휘해 준다.However, "Alyin" enters the body and combines with vitamin B6, "Allicin" to change the effect is effective.
따라서 무리하게 자극과 냄새가 강한 생마늘을 먹을 필요는 없다고 할 수 있다.Therefore, it is not necessary to eat raw garlic with strong irritation and smell.
건강식품으로서의 마늘은 예로부터 높은 평가를 받고 있으며, 최근에는 마늘 성분을 추출한 건강식품이 개발되고 있다.Garlic as a health food has been highly appreciated since ancient times, and recently, a health food from which garlic is extracted has been developed.
이에 구운 마늘에 키토산을 첨가한 응용식품을 제조하고자 한다.This is to prepare an applied food added chitosan to roasted garlic.
옛날 고전적인 방법으로는 황토를 바른 가마에 마늘을 통째로 넣고 약한 불에서 점점 센불을 가해 마늘을 골고루 잘 익힌다. 몇시간이 지난 후 황토가마를 깨고 구워진 마늘의 껍질을 벗겨낸 후 이용하였다. 이는 수분증발을 적게 하고 황토의 원적외선을 이용할 수 있는 방법이다. 그러나 이러한 고전적인 방법으로는 대량생산 및 위생적인 면을 만족할 수 없는 실정이다.In the old-fashioned way, put the whole garlic in a clay-clad kiln, and gradually cook the garlic evenly over low heat. After a few hours, the ocher kiln was broken and the roasted garlic peeled and used. This is a method of using less evaporation and using far-infrared rays of ocher. However, such a classical method cannot satisfy mass production and hygiene.
마늘에 키토산을 첨가해서 이를 로스팅기를 이용하여 효과가 배가 되는 구운마늘을 제조 하는데 본 발명의 목적이 있는 것이다.The purpose of the present invention is to prepare a garlic that is added to the garlic chitosan and the effect is doubled using a roasting machine.
먼저 거대한 회전 로스팅기계에 통마늘을 넣고 회전을 시작한다.First, the whole garlic is put into a huge rotary roasting machine and it starts to rotate.
이때 내부온도를 점차적으로 올려100℃를 넘지 않은 상태에서 골고루 잘 구워질 수 있도록 충분히 교반하면서 장시간(약 5시간) 가열한다.At this time, the temperature is gradually raised to 100 ° C. and heated for a long time (about 5 hours) while stirring sufficiently to evenly bake evenly.
충분히 가열된 통마늘은 탈피기 등을 이용하여 마늘의 껍질을 제거한 후 건조기에서 건조한다. 이때 마늘의 수분은 약 50% 감소함을 보인다.Fully heated garlic is dried in a dryer after removing the peel of garlic using a peeler. At this time, the moisture of garlic is reduced by about 50%.
로스팅기를 통과하고 건조기에서 완전건조를 마친 마늘은 흡습성이 매우 강하므로 즉시 분쇄기에서 분쇄를 한다. 이때 공기중의 접촉을 최대한 줄이도록 한다.After passing through the roaster and completely dried in the dryer, the garlic is very hygroscopic. At this time, try to reduce the contact with air as much as possible.
마늘은 흡습성과 알리신 및 마늘 특유의 점액성분으로 혼합이 매우 까다로운 원료중의 하나이다. 곱게 파우더된 구운마늘분말 80%, 키토산 2%, 산수유 8%, 구기자 5%, 복분자 5%를 배합비율에 맞게 혼합기에서 고루 혼합한 후 98∼100℃의 뜨거운 물을 부어 익반죽을 한다. 이때 로울러 형태의 기존 반죽기를 사용하면 고루 혼합되지 않으므로 반드시 리본연합기를 사용하여 5회 이상 원료를 충분히 혼합하여 균질화 시킨다.Garlic is one of the very difficult ingredients to mix due to its hygroscopic properties and allicin and garlic. Finely powdered roasted garlic powder 80%, chitosan 2%, cornus oil 8%, gojijaja 5%, bokbunja 5% evenly mixed in a mixer according to the mixing ratio to pour hot water at 98 ~ 100 ℃. At this time, if the existing type of kneader of the roller type is not evenly mixed, the ribbon combiner is used to homogeneously mix the raw materials five or more times.
만약 균질화가 잘 되지 않은 상태에서 제환을 하게 되면 마늘환은 제대로 성형되지 않는 단점을 가지고 있다. 충분히 균질화가 된 구운마늘환 원료들은 수분증발이 되지 않도록 잘 보관히여 자동제환기에 투입된다. 두개의 로울러가 회전되는 사이로 이 원료들은 제차 균질화를 더 거친 후 일정한 크기와 정량의 상태가 되어 310개의 핀을 통해 이탈되게 되며 즉시 바이브레이터는 환형의 둥근 모양으로 성형기켜 준다.If the recirculation is not performed well, the garlic ring has a disadvantage that it is not molded properly. Roasted garlic ring raw materials that are sufficiently homogenized are kept well to prevent moisture evaporation and are put into automatic refiller. Between the two rollers being rotated, these raw materials are further homogenized and then come to a constant size and quantity, which are dislodged through 310 pins and immediately the vibrator is shaped into an annular round shape.
둥글게 성형된 후 일정 크기로 재가공되는 정환기를 통과해 캐비넷식 건조기에서 수분을 제거하는 공정을 거친다. 건조시 온도는 60∼80℃, 시간은 10시간 이내로 설정한다. 이렇게 건조된 환은 수분함량이 2%이내 이므로 유통기한은 2년 이상으로 설정이 가능한 특징이 있다.It is rounded and passed through a ventilator that is reprocessed to a certain size to remove moisture from the cabinet dryer. When drying, the temperature is set to 60 to 80 ° C, and the time is within 10 hours. Thus dried ring has a moisture content of less than 2%, the shelf-life is characterized by more than 2 years can be set.
본 발명은 마늘의 자체적인 정력강화 작용에 더하여 그 기능을 더욱 강화시켜 줄 수 있는 산수유, 구기자, 복분자를 가장 이상적인 배합을 하였으며 더불어 키토산이 첨가되어 마늘의 효능을 더욱 극대화하였다.The present invention has the most ideal combination of cornus, wolfberry, bokbunja that can further enhance its function in addition to garlic's own energizing action, and chitosan was added to further maximize the efficacy of garlic.
키토산은 갑각류(게, 새우 등)의 껍질에서 추출하는데 크게 키틴질, 단백질, 칼슘 등 3가지 성분으로 이루어져 있으며 그 중 단백질과 칼슘을 제거하여 키틴을 얻는다.Chitosan is extracted from the shells of crustaceans (crabs, shrimp, etc.) and consists of three components, chitin, protein, and calcium. Among them, chitin is obtained by removing protein and calcium.
키토산은 키톤을 고온, 강알칼리의 조건 하에서 탈아세틸화(D.A)하여 얻어지며 글루코사민이 5000개 이상 결합한 고분자물질이다.Chitosan is obtained by deacetylation (D.A) of ketones under conditions of high temperature and strong alkali, and is a polymer material having more than 5000 glucosamine bound.
키토산은 동맥경화, 심장병의 예방, 담즙산의 저하, 장내 담즙산의 흡수를 억제할 뿐만아니라 담즙산의 농도를 떨어뜨리고 혈전을 용해시켜 뇌졸중 및 돌연사를 예방해주는 최상의 효과를 나타낸다. 뿐만 아니라 식사 후 지방의 흡수량을 저하시키며 이울러 혈관 중의 지방질 여분을 흡착차여 체외로 배출시키므로 다이어트에도 대단히 좋은 결과를 가져온다. 이로써 마늘을 과학적으로 로스팅화하여 냄새와 독성을 제거하였으며, 영양면에서는 더욱 강화한 구운마늘에 키토산을 첨가하여 남녀노소 모두 꾸준하게 섭취할 수 있도록 건강식품으로 개발한 것이다.Chitosan not only inhibits arteriosclerosis, prevents heart disease, lowers bile acids, and absorbs bile acids in the intestine, but also has the best effect of reducing the concentration of bile acids and dissolving blood clots to prevent stroke and sudden death. In addition, it reduces the amount of fat absorbed after meals, and also absorbs excess fat from blood vessels and releases it to the outside of the body, resulting in a very good diet. As a result, the garlic has been scientifically roasted to remove odors and toxicities. In addition, chitosan is added to the roasted garlic which is more fortified in terms of nutrition.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030010867A KR20040074883A (en) | 2003-02-18 | 2003-02-18 | Health food manufacturing method with chitosan added to roasted garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030010867A KR20040074883A (en) | 2003-02-18 | 2003-02-18 | Health food manufacturing method with chitosan added to roasted garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20040074883A true KR20040074883A (en) | 2004-08-26 |
Family
ID=37361497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020030010867A Ceased KR20040074883A (en) | 2003-02-18 | 2003-02-18 | Health food manufacturing method with chitosan added to roasted garlic |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20040074883A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101648165B1 (en) * | 2015-08-31 | 2016-08-12 | 성낙영 | A process for the preparation of roasted garlics comprising chlorella and the roasted garlics prepared therefrom |
| CN118902044A (en) * | 2024-08-01 | 2024-11-08 | 浙江耐雀食品科技有限公司 | Composite seasoning liquid and preparation method thereof |
-
2003
- 2003-02-18 KR KR1020030010867A patent/KR20040074883A/en not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101648165B1 (en) * | 2015-08-31 | 2016-08-12 | 성낙영 | A process for the preparation of roasted garlics comprising chlorella and the roasted garlics prepared therefrom |
| CN118902044A (en) * | 2024-08-01 | 2024-11-08 | 浙江耐雀食品科技有限公司 | Composite seasoning liquid and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101294654B1 (en) | Seasoning composition with allium hookeri for manufacturing kimchi, method of preparing the same and kimchi having the same | |
| CN106135774A (en) | A kind of yacon fruit jelly | |
| CN106376903A (en) | Spicy fish oil hotpot condiment and preparation method thereof | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| KR100415062B1 (en) | Manufacturing method of yellow earth garlic pill | |
| KR20040074883A (en) | Health food manufacturing method with chitosan added to roasted garlic | |
| CN103385411B (en) | Superfine nutrition powder containing sea cucumbers, rice and lotus seeds and preparation method thereof | |
| CN106666480A (en) | Crocodile bond meal and preparation method thereof | |
| CN102475238A (en) | Method for making Chinese cabbage balls in casserole | |
| KR102082115B1 (en) | Manufacturing method of healthy foods using protaetia brevitarsis | |
| KR100530357B1 (en) | Method for manufactuaring noodle containing onion | |
| CN100531601C (en) | A kind of pancreatic peptide powder food and its preparation method | |
| CN110089589A (en) | A kind of activity black garlic instant tea and preparation method thereof | |
| KR20080022427A (en) | Natural seasonings and preparation method | |
| CN103462080B (en) | Holothurian-edible mushroom instant ultramicro nutrition powder and preparation method thereof | |
| KR20090117567A (en) | How to prepare health functional food for improving gastrointestinal diseases | |
| KR20080063978A (en) | Meat sauce containing phytochemical extract and its manufacturing method | |
| CN108783358B (en) | A kind of papaya and crucian carp soup | |
| CN107997141A (en) | A kind of medical use nephrosis full nutrition formula food and preparation method thereof | |
| KR101068044B1 (en) | Method of manufacturing functional raw food for health | |
| KR101966517B1 (en) | Method of processing dried silkworms into foodstuffs using ginger detoxification method | |
| CN107279958A (en) | A kind of thick chilli sauce and preparation method thereof | |
| KR20180074304A (en) | Kimch pill and manufacturing method thereof | |
| JPH11155538A (en) | Production of ginger decoction | |
| KR20140140909A (en) | Manufacturing method of functional kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20030218 |
|
| PA0201 | Request for examination | ||
| PG1501 | Laying open of application | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20050224 Patent event code: PE09021S01D |
|
| E601 | Decision to refuse application | ||
| PE0601 | Decision on rejection of patent |
Patent event date: 20050530 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 20050224 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |