KR20140033869A - A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same - Google Patents

Abstract

The present invention relates to a method for preparing black garlic and a method for preparing rice bakery food, for example, rice cookie or rice cake including the black garlic by using dough in which black garlic paste is added, wherein the method for preparing black garlic includes the steps of: maturing Allium Sativum L. f. Choyeong under a temperature condition of 70°C to 80°C to ferment; and post-maturing the fermented Allium Sativum L. f. Choyeong by drying for 5 to 10 days to mature, and black garlic paste is prepared by: mixing black garlic prepared by the preparation method with water; pulverizing the mixture to prepare pulverized liquid of black garlic; concentrating the pulverized liquid of black garlic to prepare black garlic paste. According to the present invention, provided is a food having improved flavor preference and functionality, comparing to the conventional black garlic and good nutritional property by using Korean rice thereby being favored by middle-aged class, as well as younger generation and children. Therefore, it is expected that the present invention can contribute to an increase in profit of farm and development of the relating industry by providing a new rice and garlic consumer. [Reference numerals] (AA) Ingredient name; (BB) Unit; (CC) Control group

Description

METHOD OF PREPARING BLACK GARLIC WITH ALLIUM SATIVUM L. F. CHOYEONG AND A FOOD COMPRISING THE SAME [0002]

More particularly, the present invention relates to a method for producing black garlic using garlic, which is most suitable for the production of black garlic among various garlic varieties, and a method for producing black garlic by using the black garlic, , A method for producing a cookie or a cake as an example.

Garlic has gained worldwide popularity as a health food as well as a food ingredient due to the scientific discoverability of its functions such as improvement of blood circulation, prevention of hypertension, anti-cancer and anti-inflammation. Has been developed and commercialized.

Allysine in garlic reacts easily with lipids and becomes a fat allysine and has the same function as vitamin E. However, the fat allysine is a strong stimulant to the stomach wall, so it breaks the stomach wall, so people with gastrointestinal disease or stomach weakness should be avoided eating raw garlic.

However, when raw garlic is aged and fermented at a constant temperature to produce black garlic, the content of polyphenols increases and a soluble sulfur amino acid such as S-Allylcysteine (SAC), which is not present in raw garlic, So that the body absorption rate is increased.

Background Art [0002] The prior art disclosed in relation to various processed foods using black garlic is already known, but studies on the method of producing black garlic and its preparation using garlic of a variety having a good ingredient content when manufactured from black garlic are still insignificant. In particular, the method of producing garlic-processed black garlic is an epoch-making method. However, it has been pointed out that the conventional manufacturing technique takes a long time, has a wide range of aging temperature, and is complicated in operation.

In addition, since the garlic having high health functional properties has a disadvantage that it is not suitable for children or young people due to the odor and recognition of garlic, there is a demand for the development of various foods and foods suitable for children or young people Is also increasing.

KR 2010-0008504 A KR 0984003 B

In order to solve the above problems, it is an object of the present invention to provide a method for producing a black garlic having a high palatability and a high functionality.

Another object of the present invention is to provide a method for producing rice confectionery products using the above-mentioned black garlic.

One example of the present invention for achieving the above object is choyoung garlic (Allium Sativum L. f. Choyeong) is fermented and then aged. Specifically, the black garlic production method choyoung garlic (Allium Sativum L. f. Choyeong) at a temperature of 70 ° C to 80 ° C and aging the fermented garlic while drying the fermented garlic for 5 to 10 days.

Another, still another aspect of the invention is choyoung garlic (Allium Sativum L. f. Choyeong) is fermented and then aged, the mixture is mixed with a mixture of black garlic and water in a weight ratio of 0.5: 1 to 2: 1, followed by pulverization to produce a black garlic pulverized liquid; A step of preparing a black garlic paste in which the pulverized black garlic pulverized liquid is heated at 80 ° C to 100 ° C and concentrated to 25 Brix to 35 Brix and a step of preparing a dough containing the black garlic paste by mixing the rice powder and the black garlic paste The present invention relates to a method for producing a rice confectionery food containing black garlic. For example, the rice confectionery may be rice cookies or rice cakes.

Further, specific example of the present invention choyoung garlic (Allium Sativum L. f. Choyeong) is fermented and then aged, the mixture is mixed with a mixture of black garlic and water in a weight ratio of 0.5: 1 to 2: 1, followed by pulverization to produce a black garlic pulverized liquid; Preparing a black garlic paste by heating the pulverized black garlic pulverized liquid at 80 ° C to 100 ° C and concentrating the resulting mixture at 25 Brix to 35 Brix; A dough producing step of mixing 5 parts by weight of the black garlic paste based on 100 parts by weight of butter, salt, sugar, egg, rice powder and the above rice powder to prepare a dough added with the black garlic paste; A dough aging step of keeping the dough at -4 ° C to -20 ° C for 1 hour to 3 hours; And cutting and shaping the aged dough into a cookie shape and then baking at 140 ° C to 170 ° C for 30 to 40 minutes.

In addition, another specific example of the present invention choyoung garlic (Allium Sativum L. f. Choyeong) is fermented and then aged, the mixture is mixed with a mixture of black garlic and water in a weight ratio of 0.5: 1 to 2: 1, followed by pulverization to produce a black garlic pulverized liquid; Preparing a black garlic paste by heating the pulverized black garlic pulverized liquid at 80 ° C to 100 ° C and concentrating the resulting mixture at 25 Brix to 35 Brix; A dough producing step of mixing 5 parts by weight of the black garlic paste based on 100 parts by weight of butter, salt, sugar, egg, rice powder and the above rice powder to prepare a dough added with the black garlic paste; A dough aging step of keeping the dough at -4 ° C to -20 ° C for 1 hour to 3 hours; And baking the dough contained in the dough in an oven at 150 ° C to 160 ° C for 30 to 40 minutes.

The inventors of the present invention found that the quality of black garlic finally produced according to the variety of garlic, that is, the content of the preference and the functional ingredient, were different from each other while studying black garlic having excellent functionality, It was confirmed that the content of functional ingredients such as reducing sugar content and total phenol content is improved when the black garlic is produced using the variety, and the functionality is improved and the preference degree is also excellent. Further, in the method of producing black garlic, , It was confirmed that the preference and the function were improved as compared with the case of using the rice cooker or the loess container in the case of aging and fermenting by the method of heating the temperature by hot air.

In addition, when a black garlic paste is prepared using the black garlic produced by the above method, and then the black garlic paste is added to prepare a batter, and the rice confectionery is prepared using the same, the flavor and taste of the food are improved, It is possible not only to contribute to consumption promotion and garlic consumption promotion but also to add a certain amount depending on the kind of food, it is suitable for the likes of young and young people who do not eat black garlic well, , 5 parts by weight of the black garlic paste is added based on 100 parts by weight of the rice powder, and 5 parts by weight of the black garlic paste is added based on the total weight of the mixture for preparing the dough, in case of the rice cake, , It was confirmed that the degree of preference was remarkably superior to the other contents, By the present invention it has been completed.

Hereinafter, the present invention will be described in more detail.

Unless otherwise specified in the present specification, aging or fermentation means that components such as proteins, fats, and carbohydrates in a food are decomposed by the actions of microorganisms, enzymes, or salts, etc., and decomposed to have a unique taste, aroma, and nutrition And includes ordinary aging and fermentation.

The present invention relates to a method for producing garlic.

The black garlic manufacturing method is particularly, choyoung garlic (Allium Sativum L. f. Choyeong) at a temperature of 70 ° C to 80 ° C and aging the fermented garlic while drying the fermented garlic for 5 to 10 days.

In the present invention, garlic ( Allium sativum , garlic) is also called an acid, and a physiologically active substance, scorodinin, warms the organs, and has an effect of facilitating blood circulation and metabolism. Alicin is abundant, and the above-mentioned allysine binds to vitamin B ₁ , It is converted into a component called diamine, which helps absorption of vitamin B ₁ and increases the utilization rate to help relieve fatigue.

The garlic cultivated in Korea is classified into Hanji, Nanji, and Pollen-Nanji, and the varieties corresponding to Hanji-style are Seosan, Geosung, or Danyang, and the varieties corresponding to Nanji are Jeju, Haenam or Namdo Garlic and the like, and the varieties corresponding to the extreme terrestrial type include barnyard garlic and garlic. It is known that the Hanji-style is weak, while the Hanji-style is weak.

The garlic is aged and fermented at a certain temperature, and the garlic is blackened by aging and fermentation. In the case of the above-mentioned black garlic, since the volatile sulfur compounds are reduced by aging, the discomfort and the like of the garlic are reduced, and there is an advantage in that the water absorption is higher and the absorption rate in the body is faster than that of raw garlic. When the garlic is prepared from black garlic, the content of allyl cysteine, S-allymecapto cysteine, saponin, melanoid (browning substance) and the like are increased to decrease antioxidant and anti-aging cholesterol, thereby improving anti-arteriosclerosis, improving blood circulation, .

Allium Sativum L. f. Choyeong is one of the garlic varieties. The primary varieties are native garlic cultivated in Goheung province. The above-mentioned primary cultivars have a large sphere and a strong sweetness, and compared with Namdo Garlic, which is one of the varieties included in the egg-lay type, the density of the leaves is medium, the posture of the leaves is straight and does not bend, the length is short and the thickness is large . In addition, the above-mentioned primary cultivar has an anthocyanin stripe on the outer surface, a purple color on the side, and an anthocyanin stripe. Also, it has incomplete weighting property and low dropping rate property.

The increase in total sugar content, phenol content, and flavonoid content of garlic was significantly higher than that of other varieties due to aging of the black garlic using the above-mentioned primary cultivars, and thus the functionalities such as antioxidant ability were excellent and the final aged black garlic It has excellent color and flavor, firm texture, high sugar content, strong sweet taste, and overall taste is better than black garlic made from other varieties.

The fermentation step may be carried out by aging the garlic of the supernatant garlic, that is, the garlic of the primary cultivar, at a temperature of 70 ° C to 80 ° C for 10 days to 20 days or 13 days to 15 days.

The fermentation step may be carried out in a pepper dryer. The hot pepper dryer is widely used in farmhouses and does not require the purchase of special equipment for the production of black garlic. When drying using hot air applied in the heating process of the red pepper dryer, it is possible to use an electric rice cooker, It is preferable to perform the fermentation step using the red pepper dryer because it has been experimentally confirmed that the degree of preference is superior to the case of using the radiant heat of the red pepper.

The post-fermentation step may be performed by aging the fermented black garlic while being dried for 5 to 10 days or for 6 to 8 days. The post-aging step may be performed at room temperature, specifically, at 10 to 20 캜.

In the case of producing the black garlic using the superfine garlic under the above conditions, not only the color and the aroma of the black garlic are excellent, the texture is excellent and the preference is excellent, and the reducing sugar content in the prepared black garlic is high, Of black garlic can be produced.

The black garlic manufacturing step may further include removing the skin after the post-ripening step.

Further, the present invention may relate to a method for producing rice confectionery products containing black garlic.

The rice confectionery may be confectionery and bakery products made using conventional rice, and may be, for example, rice cookie or rice cake. The rice cake may be a rice pound cake. Rice confectionery products using our rice, specifically rice without gluten, are superior in nutrition, can prevent gluten allergy celiac disease, have a low taste and texture, and have been pointed out that rice confectionery products , It was confirmed that a product having nutritive superiority but complementing the disadvantages of all of rice and giving moist and soft texture to the product can be produced with improved taste.

The method for manufacturing a rice confectionery food comprising the above-described black garlic comprises: a pulverizing step of producing a black garlic pulverization liquid; A black garlic paste manufacturing step and a kneading manufacturing step for producing the dough added with the black garlic paste.

The method for preparing the black garlic pulverization solution may be carried out by mixing the primary black garlic produced by the method of producing black garlic with water and pulverizing the mixture. Specifically, the pulverizing step for preparing the pulverized liquid comprises mixing the primary black garlic and water at a weight ratio of 0.5: 1 (primary black garlic: water) to 2: 1 (primary black garlic: water), preferably 0.8: 1 Black garlic: water) to 1.2: 1 (primary black garlic: water). The pulverization step may be pulverized by a conventional pulverizing method, and for example, a blender may be used. Further, the pulverizing step may further include a step of sieving the black garlic pulverizing liquid.

The black garlic paste may be prepared by mixing the ground black garlic with water, and pulverizing the black garlic paste. Specifically, the step of preparing the black garlic paste may be performed by heating the black garlic pulverized liquid at 80 ° C to 100 ° C, and the sugar content of the concentrate may be adjusted to 20 Brix to 70 Brix or 25 Brix to 50 Brix or 25 Brix to 35 Brix And then heating to be concentrated.

The dough preparation step for preparing the dough added with the black garlic paste is a method of mixing the rice powder and the black garlic paste, specifically, the black garlic paste is added to the dough material used for preparing the ordinary rice confectionery added with the rice powder Followed by mixing to prepare a dough. For example, the dough material of a rice confectionery product to which ordinary rice powder is added can be mixed with the black garlic paste, and a conventional dough can be produced. In this respect, the dough of the rice confectionery can be applied to the dough of the conventional confectionery technology in addition to the use of the rice flour instead of the flour. When the black garlic mixed with the dough material is added as the black garlic paste, the texture of the rice confectionery product is improved and the taste including flavor and aroma can be improved.

For example, the dough may be carried out by adding the black garlic paste to a mixture containing rice powder, rice flour, butter, salt, sugar, etc. to prepare dough for making rice cookies, The dough for making the cake, specifically the rice pound cake, may be prepared by adding the black garlic paste to the mixture containing rice powder or rice flour, butter, salt, sugar, shortening or water and making the dough.

In addition, the present invention may be a method for producing rice cookies containing the above-mentioned black garlic, specifically black garlic paste.

Specifically, a pulverization step of mixing the black garlic produced with the garlic produced by the above-described method with water at a weight ratio of 0.5: 1 to 2: 1, followed by pulverization to prepare a pulverized black garlic; Preparing a black garlic paste by heating the pulverized black garlic pulverized liquid at 80 ° C to 100 ° C and concentrating the resulting mixture at 25 Brix to 35 Brix; A dough producing step of mixing 5 parts by weight of the black garlic paste based on 100 parts by weight of butter, salt, sugar, egg, rice powder and the above rice powder to prepare a dough added with the black garlic paste; A dough aging step of keeping the dough at -4 ° C to -20 ° C for 1 hour to 3 hours; And cutting and shaping the aged dough into a cookie shape and then baking at 140 ° C to 170 ° C for 30 to 40 minutes.

The black garlic paste may be contained in an amount of 3 to 10 parts by weight, preferably 5 parts by weight, based on 100 parts by weight of the rice powder or rice flour. In the case of rice cookies prepared by the above-described method including the above-described black garlic paste, there is an advantage in that the flavor, appearance, texture and overall acceptability are excellent.

In the dough of the rice cookie, the rice powder or the rice flour may be ordinary rice flour or rice flour. For example, rice flour of a popular variety may be used.

In addition to the rice powder and the black garlic paste, the dough may further include a material that is conventionally usable in the dough of the cookie. For example, one selected from the group consisting of butter, sugar, salt, egg, almond flour, and combinations thereof.

The step of baking the dough may be performed at 140 ° C to 170 ° C for 30 minutes to 40 minutes, and the step of baking the dough may be performed using an oven. When the oven is used, the lower part of the oven may be performed at a temperature of 140 ° C to 150 ° C, and the upper part of the oven may be performed at a temperature of 160 ° C to 170 ° C.

In addition, the present invention may be a method for producing the above-described black garlic, specifically a rice cake containing a black garlic paste, for example, a rice pound cake.

Specifically, a pulverization step of mixing the black garlic produced with the garlic produced by the above-described method with water at a weight ratio of 0.5: 1 to 2: 1, followed by pulverization to prepare a pulverized black garlic; Preparing a black garlic paste by heating the pulverized black garlic pulverized liquid at 80 ° C to 100 ° C and concentrating the resulting mixture at 25 Brix to 35 Brix; A process for producing a mixture by mixing butter, salt, sugar, egg, shortening, water and rice powder, and mixing 5 parts by weight of the black garlic paste based on the total weight of the mixture to prepare a batter, A dough producing step of producing an added dough; A dough aging step of keeping the dough at -4 ° C to -20 ° C for 1 hour to 3 hours; And baking the dough contained in the dough in an oven at 150 ° C to 160 ° C for 30 to 40 minutes.

The rice cake manufacturing method may be, for example, a rice pound cake.

The black garlic paste may be contained in an amount of 3 to 10 parts by weight, preferably 5 parts by weight, based on the total weight of the dough material mixture. In the case of rice cakes prepared by the above-described method including the above-described black garlic paste, there is an advantage in that the flavor, appearance, texture and overall acceptability are excellent.

In the dough of the rice cake, the rice powder or rice flour can be ordinary rice powder or rice flour. For example, rice flour of a popular variety can be used.

The dough may further comprise a material which is usually available for doughing the cake in addition to the rice powder and the black garlic paste. For example, one selected from the group consisting of butter, sugar, salt, egg, skim milk powder, baking powder, and combinations thereof.

The step of baking the dough may be performed at 150 to 160 ° C for 30 minutes to 40 minutes, and the step of baking the dough may be performed by baking using an oven. When performing the baking method using the oven, the lower part of the oven may be performed at a temperature of 150 ° C to 155 ° C, and the upper part of the oven may be performed at a temperature of 155 ° C to 160 ° C.

In this respect, the rice confectionery, rice cookie or rice cake produced by the production method of the present invention, for example, contains black garlic paste, thereby having excellent appearance, flavor, texture, overall acceptability and excellent functionality.

The garlic of the present invention produced by the method according to the present invention has an improved antioxidative activity and an improved degree of preference, as well as an improved antioxidant activity, For example, rice cookies or rice cakes have the advantage of being excellent in favorable taste because they complement the problems caused by the absence of gluten contained in conventional rice confectionery products, thereby imparting a moist and soft texture. In this respect, the production method of the present invention improves the preference of processed products of domestic rice and garlic, and can provide a new source of consumption of rice and garlic. Therefore, it is possible to improve the profitability of farm households, It can contribute to the increase of rice consumption and related industry development.

Fig. 1 is a photograph showing the production process of black garlic according to the type. Fig. 1 (a) is a photograph of garlic taken before aging, wherein the garlic indicates South Korea, Fig. 1C is a photograph showing black garlic produced after aging for 15 days and then aging for 5 days at room temperature. Fig. 1C is a photograph showing black garlic produced by aging for 5 days at room temperature. From left, it shows Namdo, Goheung, and Chae-young.
Fig. 2 is photographs showing the postnatal process of black garlic according to the breed, and the photographs show black garlic produced from the left to the south, Goheung and native cultivars.
FIG. 3 is a photograph showing a manufacturing process of a rice cookie to which a black garlic paste is added, wherein the photographs show the steps of preparing a dough added with black garlic paste in order, freezing the dough, aging the dough in an oven And the completed cookie.
FIG. 4 is a photograph showing a rice pound cake manufacturing process with a black garlic paste added, wherein the photographs show the steps of preparing a dough to which a black garlic paste is added in order, baking the dough in a mold and baking, Represents a rice pound cake.
FIG. 5 is a photograph showing a rice cookie prepared by varying the content of black garlic paste. In the photograph, a control means rice cookie without black garlic paste. It represents the content of the paste.
FIG. 6 is a photograph showing a rice pound cake prepared by varying the content of black garlic paste. In the photograph, a control means a rice pound cake not containing black garlic paste, and the numbers at the bottom of the photograph indicate a dough mixture The content of black garlic paste relative to the total weight is shown.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[ Manufacturing example  One] Black  Manufacturing and Characterization

Example  One.

The ground garlic was aged at 75 캜 for 15 days using a red pepper dryer and then aged for 7 days at room temperature (10 캜 to 20 캜) and then aged to prepare primary black garlic.

Example  2.

The ground garlic was placed in a loess container and sealed, followed by aging and drying under the same conditions and in the same manner as in Example 1 to prepare primary black garlic.

Example  3

The ground garlic was placed in an electric rice cooker and sealed, followed by aging and drying under the same conditions and the same manner as in Example 1 to prepare primary black garlic.

Comparative Example  One

The procedure of Example 1 was repeated except that garlic was used instead of garlic.

Comparative Example  2

The same procedure as in Example 1 was repeated except that the garlic was used in Goheung traditional garlic to prepare Gohung native green garlic.

[ Manufacturing example  2] Black garlic  Manufacture of rice confectionery products containing

Manufacturing example  2-1. Black garlic  Manufacture of pastes

The skin of the black garlic prepared in Example 1 was removed, and the skin-removed black garlic and water were mixed at a weight ratio of 1: 1, followed by pulverization using a blender, followed by filtration using a sieve. The filtrate was heated to 90 캜 and concentrated to 30 brix to prepare a black garlic paste.

Manufacturing example  2-2. Black garlic  Manufacture of rice cookies containing

Example  4

Rice of a popular variety was washed and powdered to prepare a powder, which was then sieved to prepare rice flour.

As shown in Fig. 3, 1,400 g of butter, 560 g of sugar, 14 g of salt and 560 g of almond powder were mixed and then crushed to obtain 462 g of egg yolk and 54.6 g of black garlic paste prepared in Production Example 2-1 Were added and mixed. A mixture of the above creaming material, egg and black garlic paste was mixed with 1820 g of the prepared rice flour to prepare a dough.

The dough was aged in a freezer at a temperature of -10 ° C for 3 hours and then shaped to a thickness of about 0.7 cm and a diameter of about 6 cm to bake the cookies. The shaped cookie dough was placed in the oven, and the rice cookie was prepared by heating the upper portion of the oven at 170 DEG C and the lower portion of the oven at 140 DEG C for 35 minutes.

Example  5

A rice cookie was prepared in the same manner as in Example 4, except that 91 g of the black garlic paste prepared in Preparation Example 2-1 and 1,820 g of rice flour were added.

Example  6

A rice cookie was prepared in the same manner as in Example 4, except that 182 g of the black garlic paste prepared in Preparation Example 2-1 and 1,820 g of the rice flour were added.

Example  7

A rice cookie was prepared in the same manner as in Example 4, except that 273 g of the black garlic paste prepared in Preparation Example 2-1 and 1,820 g of the rice flour were added.

Example  8

A rice cookie was prepared in the same manner as in Example 4, except that 364 g of the black garlic paste prepared in Preparation Example 2-1 and 1,820 g of the rice flour were added.

Comparative Example  3

A rice cookie was prepared in the same manner as in Example 4, except that only 1,820 g of rice flour was added in Production Example 2-1 and no black garlic paste was added.

Manufacturing example  2-3. Black garlic  Manufacture of rice pound cake containing

Example  9

Rice of a popular variety was washed and powdered to prepare a powder, which was then sieved to prepare rice flour.

As shown in Fig. 4, 120 g of butter, 40 g of shortening, 80 g of sugar, and 2 g of salt were mixed and then creamed, and 164 g of egg, 60 g of water and the black garlic paste 22.5 g were added and mixed. 196 g of rice flour, 4 g of skim milk powder and 4 g of baking powder (B.P.) were mixed with a mixture of the above creaming material, egg, water and black garlic paste, to prepare a batter.

The dough was put into a mold, and the rice pound cake was prepared by heating the upper part of the oven at 160 DEG C and the lower part of the oven at 150 DEG C for 35 minutes.

Example  10

A rice pound cake was prepared in the same manner as in Example 9, except that 37.5 g of the black garlic paste prepared in Preparation Example 2-1 was added.

Example  11

A rice pound cake was prepared in the same manner as in Example 9, except that 75 g of the black garlic paste prepared in Preparation Example 2-1 was added.

Example  12

A rice pound cake was prepared in the same manner as in Example 9, except that 112.5 g of the garlic paste prepared in Preparation Example 2-1 was added.

Example  13

A rice pound cake was prepared in the same manner as in Example 9, except that 150 g of the black garlic paste prepared in Preparation Example 2-1 was added.

Comparative Example  4

A rice pound cake was prepared in the same manner as in Example 9, except that the black garlic paste prepared in Preparation Example 2-1 was not added.

[ Experimental Example  One] Black  Character rating

Experimental Example  1-1

The sensory characteristics of each of the black garlic produced in Preparation Example 1 were analyzed and are shown in FIG. 1, FIG. 2, and Tables 1 to 3.

The sensory evaluation of the above-mentioned black garlic taste was carried out by the research assistant of Jeonnam Agricultural Research and Extension Service (Jeonnam Agricultural Research and Extension Services) who performed the sensory evaluation training. The color, flavor, texture, taste (sweetness, acidity, spicy aftertaste) And at least one point). The results were analyzed by ANOVA using the SPSS statistical package. The significance test by the mean difference was performed by Duncan's multiple range test.

Table 1 shows the results of sensory evaluation of black garlic according to the varieties of garlic prepared in Examples 1 to 3, and Table 2 shows the results of sensory evaluation of black garlic according to the conditions for producing primary garlic. In Table 3, Garlic and black garlic.

Sensory characteristics
By breed color incense Texture flavor Overall
Likelihood sweetness Sour taste Spicy aftertaste South Island 6.71 ±
0.73 ^b 6.43 ±
0.94 5.71 ±
1.20 ^b 6.28 ± 0.47 ^b 6.14 ± 0.36 ^b 4.86 ± 1.03 ^b 5.86 ± 0.66 ^c Gohung 6.71 ±
0.73 ^b 6.86
± 1.29 6.86 ±
1.03 ^a 6.57 ± 1.09 ^b 7.14 ± 0.86 ^a 6.43 ± 1.91 ^a 6.00 ± 1.11 ^b Superhero 7.43 ±
0.76 ^a 7.14 ±
1.17 7.14 ±
0.17 ^a 7.86 ± 0.86 ^a 7.14 + 0.66 ^a 6.43 ± 1.34 ^a 7.14 + 0.66 ^a F value 4.39 1.39 6.21 13.66 10.62 5.31 9.88 Probability of significance 0.019 0.262 0.005 0.000 0.000 0.009 0.000

As shown in Table 1, among the black garlic produced using Namdo Garlic (Comparative Example 1), Gohung Native Garlic (Comparative Example 2), and Native Garlic (Example 1), black garlic and southern garlic Compared with the prepared black garlic, the black garlic produced using the black garlic produced with the superfine garlic was excellent in color, flavor and texture, and was excellent in the sweet taste, but it was confirmed that the overall taste was excellent because of the acidity and spicy aftertaste. Especially, it was expected that it would be highly appreciated by young people and children who have a sense of resistance against spicy taste and sour taste of garlic, while having an excellent sweetness and a low acidity and spicy aftertaste.

Sensory characteristics
Manufacturing container color incense Texture flavor Overall
Likelihood sweetness Sour taste Spicy aftertaste Pepper dryer 7.14
± 0.6 ^ab 6.86
± 1.0 ^ab 6.00
± 1.24 8.00 ± 0.96 ^a 6.14 ± 1.29 ^a 6.42 ± 1.45 ^a 7.14 + 0.66 Ocher vessels
(Oven) 7.64
± 0.84 ^a 7.21
± 1.12 ^a 7.14
± 1.70 6.57 ± 1.34 ^b 5.00 + - 0.55 ^b 5.28 ± 0.47 ^b 6.86 ± 0.95 electric rice cooker 6.36
± 0.49 ^b 5.86
± 1.79 ^b 6.00
± 2.45 7.86 ± 1.45 ^a 5.57 ± 0.65 ^ab 5.86 ± 1.29 ^ab 6.57 ± 1.02 F value 5.19 3.76 1.75 7.49 5.73 3.43 1.44 Probability of significance 0.010 0.032 0.187 0.002 0.007 0.042 0.248

As shown in Table 2, the sensory evaluation was performed on the black garlic produced using the pepper dryer, the yellow clay container and the rice cooker. As a result, in the case of color, flavor and texture, yellow clay container (Example 2) (Example 1) and an electric rice cooker (Example 3). In particular, compared to the black garlic prepared with the loess container and the black rice cooked with the rice cooker, the black garlic prepared using the black garlic produced with the red pepper dryer It was confirmed that the sweetness was stronger, the acidity was lower, and the case of using the red pepper dryer was more excellent in terms of overall taste.

Aging vessel 75 ℃ Reducing sugar (mg / g) Antioxidant activity (%) Raw garlic South Island 1.43 + 0.08 ^c 13.51 + - 0.40 ^b Gohung 1.55 + 0.02 ^b 15.06 ± 0.50 ^a Superhero 1.71 + - 0.03 ^a 11.54 + - 0.38 ^c pepper
dryer South Island 8.86 ± 0.33 ^c 87.30 ± 0.62 Gohung 13.67 ± 0.31 ^b 87.56 ± 0.19 Superhero 19.17 ± 0.84 ^a 87.73 + - 0.18 Ocher vessels
(Oven) South Island 12.41 ± 0.09 ^c 87.07 ± 0.15 ^b Gohung 15.38 ± 0.17 ^b 87.23 + - 0.14 ^b Superhero 16.52 + 0.31 ^a 87.89 + 0.14 ^a electric rice cooker South Island 11.67 + -0.51 ^c 55.90 ± 0.56 ^b Gohung 13.93 + - 0.40 ^b 54.48 ± 0.34 ^b Superhero 15.33 + - 0.55 ^a 64.08 + - 0.65 ^a

In addition, as shown in Table 3, it was confirmed that garlic produced using garlic had the highest reducing sugar content and the highest antioxidant ability as compared with other production conditions. In addition, it was confirmed that garlic and garlic produced using garlic had the best reducing sugar content and antioxidant ability than black garlic produced from Namdo Garlic or Goheung Traditional Garlic regardless of the production conditions. Therefore, it has been confirmed that the function and the degree of preference can be further improved when the black garlic produced by using the garlic as the garlic is excellent in the functionality and the degree of preference, and especially when it is produced using the red pepper dryer.

In addition, the content of each of the functional materials of the black garlic prepared in Preparation Example 1, specifically, the total sugar content, the total phenol and the total flavonoid were measured during aging and fermentation of the fermented black garlic prepared at 75 ° C, Table 4 shows the results.

Raw garlic Aging and Fermentation (75 ℃) After aging (room temperature) 3 days 5 days 7 days 9th 11th 13th 15th 17th 19th 21st 23rd Sugar content 153.22 302.91 492.82 581.58 587.03 592.52 607.51 614.51 631.52 648.25 653.28 682.21 Phenolic Content 0.29 0.30 0.30 0.41 0.61 0.75 0.81 0.95 1.21 1.32 1.42 1.52 Flavonoid content 0.40 0.56 1.06 1.60 2.09 2.96 2.88 3.72 3.81 3.94 3.99 4.07

As shown in Table 4, changes in functional materials and sugar content were observed according to aging and post-ripening period of black garlic. Particularly, it can be confirmed that the change in sugar content, phenol content and flavonoid content of black garlic is high after 11 days, and then the degree of increase is decreased. As a result, the black garlic has an aging period exceeding 11 days It was found that black garlic could be efficiently produced. In addition, when the prepared black garlic undergoes a post-maturation process, phenol content is remarkably improved, and the content of sugar and the content of florboloid are improved. As a result, Can be confirmed.

[ Experimental Example  2] Black garlic  Evaluation of characteristics of rice confectionery according to addition amount

Experimental Example  2-1. Black garlic  Sensory evaluation of rice cookies according to addition amount

The rice cookies according to the addition amount of the black garlic paste prepared above were subjected to sensory evaluation in the same manner as in Experimental Example 1-1, and the results are shown in FIG. 5 and Table 5.

Sensory characteristics Comparative Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Exterior color 6.67 ^ab 6.56 ^ab 7.56 ^a 6.78 ^ab 6.11 ^b 6.44 ^ab surface 6.67 6.56 6.89 6.78 6.89 6.89 zest Garlic incense 0.00 ^c 6.56 ^b 7.22 ^ab 7.56 ^ab 7.89 ^a 8.00 ^a Garlic flavor 0.00 ^c 6.33 ^b 7.56 ^a 7.33 ^a 7.78 ^a 7.78 ^a Texture Hardness 6.89 7.00 7.11 6.44 6.67 7.00 Chewiness 6.89 6.89 7.00 6.56 6.89 6.89 Overall
Likelihood 6.22 ^b 6.56 ^ab 7.33 ^a 7.00 ^ab 6.78 ^ab 7.00 ^ab

As shown in Table 5, it was confirmed that Examples 4 to 8 containing the black garlic paste in terms of appearance and flavor were more excellent in sensory properties than Comparative Example 3 which did not include the black garlic paste, Which is superior to the comparative example. Particularly, in the case of Example 5, which contained 5 parts by weight of black garlic paste relative to 100 parts by weight of rice powder, it was confirmed that the taste was the most favorable.

Experimental Example  2-2. Sensory evaluation of rice pound cake

The rice pound cake according to the addition amount of the black garlic paste prepared above was subjected to sensory evaluation in the same manner as in Experimental Example 1-1, and the results are shown in FIG. 6 and Table 6.

Sensory characteristics Added amount of black garlic (%) Comparative Example 4 Example 9 Example 10 Example 11 Example 12 Example 13 Exterior color 6.40 7.40 7.40 7.40 7.40 7.00 Pore organization 6.40 7.20 7.20 6.80 6.40 6.60 zest Garlic incense 0.00 6.80 7.60 7.40 7.40 7.60 Garlic flavor 0.00 7.60 8.20 8.00 7.80 7.80 Texture Moistness 7.00 7.40 7.80 7.60 7.80 8.00 Chewiness 7.60 7.40 7.60 7.40 7.00 6.80 Overall
Likelihood 5.60 8.00 8.60 7.80 7.80 7.80

As shown in Table 6, it was confirmed that Examples 9 to 13 containing the black garlic paste in terms of appearance and flavor were more excellent in sensory performance than Comparative Example 4 in which the black garlic paste was not included, All of which were significantly superior to the comparative examples. Particularly, in the case of Example 10 in which 5 parts by weight of black garlic paste was added to 100 parts by weight of rice pound cake dough, it was confirmed that the most favorable taste was obtained.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (6)

Invitational Garlic ( Allium Sativum L. f. Fermentation step of aging Choyeong) at a temperature of 70 ℃ to 80 ℃ and
Post-aging step of ripening the fermented garlic for 5 to 10 days to dry
Black garlic production method comprising a. The method of claim 1,
The fermentation step is black garlic production method characterized in that carried out in a pepper dryer. After mixing the black garlic and water prepared by the manufacturing method of claim 1 in a weight ratio of 0.8: 1 to 1.2: 1, and pulverized to prepare a black garlic grinding liquid;
Preparing a black garlic paste by heating the pulverized black garlic pulverized liquid at 80 ° C to 100 ° C and concentrating the pulverized black garlic pulverized liquid to 25 Brix to 35 Brix;
Rice powder and the above-mentioned black garlic paste to prepare a dough added with the black garlic paste
≪ RTI ID = 0.0 > 1. The method of claim 3,
Wherein the rice confectionery food comprises rice cookies or rice cakes. A grinding step of mixing black garlic and water prepared by the method of claim 1 in a weight ratio of 0.5: 1 to 2: 1, and then grinding to prepare a black garlic grinding liquid;
Preparing a black garlic paste by heating the pulverized black garlic pulverized liquid at 80 ° C to 100 ° C and concentrating the resulting mixture at 25 Brix to 35 Brix;
A dough producing step of mixing 5 parts by weight of the black garlic paste based on 100 parts by weight of butter, salt, sugar, egg, rice powder and the above rice powder to prepare a dough added with the black garlic paste;
A dough aging step of keeping the dough at -4 ° C to -20 ° C for 1 hour to 3 hours; And
Cutting and molding the aged dough into a cookie shape, and then baking at 140 to 170 DEG C for 30 to 40 minutes
≪ / RTI > A grinding step of mixing black garlic and water prepared by the method of claim 1 in a weight ratio of 0.5: 1 to 2: 1, and then grinding to prepare a black garlic grinding liquid;
Preparing a black garlic paste by heating the pulverized black garlic pulverized liquid at 80 ° C to 100 ° C and concentrating the resulting mixture at 25 Brix to 35 Brix;
The black garlic paste comprising the steps of preparing a mixture by mixing butter, salt, sugar, eggs, shortening, water and rice powder and mixing 5 parts by weight of the black garlic paste based on the total weight of the mixture Dough manufacturing step of preparing the added dough;
A dough aging step of keeping the dough at -4 ° C to -20 ° C for 1 hour to 3 hours; And
Baking the dough contained in the dough in an oven at 150 to 160 ° C for 30 to 40 minutes
≪ / RTI >

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