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Method for making black garlic

A production method and technology of black garlic, applied in food science, food preservation, application, etc., can solve problems such as difficulty in ingesting garlic alone

Inactive Publication Date: 2016-05-18
TAEYEONG AGRI FISHERIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, when the garlic amino group, which is the main component of garlic, is broken in the garlic tissue, allicin, which is recognized as a unique odor component of garlic, is decomposed by an enzyme called alliinase, and causes bad breath, which becomes a problem even though garlic has A variety of excellent effects are also taboo for reasons of consumption
In addition, there is a problem that it is difficult to ingest garlic alone due to the unique spicy taste of garlic

Method used

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  • Method for making black garlic

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1 is that the whole head of garlic is immersed in a mixed solution (relative to 1 weight part of coffee mixed with 0.5 parts by weight of lemon, 1 part by weight of plum, and 5 parts by weight of tiger palm mushroom extracted by the preparation method of black garlic of the present invention). The black garlic made by ripening the solution).

Embodiment 2

[0049] Embodiment 2 is to immerse the whole head of garlic in a mixed solution (relative to 1 weight part of coffee mixed with 0.5 weight parts of lemon, 1 weight part of plums, and 8 weight parts of tiger's palm mushrooms) through the preparation method of black garlic of the present invention. The black garlic made by ripening the solution).

Embodiment 3

[0051]Embodiment 3 is that the whole head of garlic is immersed in a mixed solution (relative to 1 weight part of coffee mixed with 0.5 weight part of lemon, 1 weight part of plum, and 10 weight part of tiger's palm mushroom) through the preparation method of black garlic of the present invention. The black garlic made by ripening the solution).

[0052] In order to compare the quality characteristics of black garlic using the above-mentioned examples and comparative examples, sensory evaluations were performed after selecting postgraduate students from the Department of Food Engineering who had been certified as inspectors for the appropriateness of the test. The sensory test items are based on the color (color), taste (taste), texture (texture) and overall acceptability (overallacceptability) of ginger tea. If it is very good, it will give 9 points, if it is very bad, it will give 1 point. ( Likerscale) to implement.

[0053] Table 1

[0054] differentiate

col...

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Abstract

The present invention relates to a method for making black garlic and, more specifically, to a method for making black garlic, wherein coffee, lemon, Japanese apricot, and a Sarcodon aspratus extract, which are natural materials, are used so that the functionalities of the natural materials are given to the black garlic and a distinctive pungent aroma of the garlic is mitigated. The method for making the black garlic according to the present invention comprises the steps of: a first step of washing whole bulbs of garlic; a second step of immersing the whole bulbs of garlic in a mixed solution; a third step of drying the whole bulbs of garlic, which have been immersed in the mixed solution, together with eucalyptus leaves; a fourth step of dividing the dried whole bulbs of garlic into cloves of garlic; a fifth step of aging the cloves of garlic at a low temperature; a sixth step of fermenting and aging the cloves of garlic, which have been aged at a low temperature, at a temperature condition of 70-75[deg.C] for 15 days; and a seventh step of drying the fermented and aged cloves of garlic, wherein the mixed solution is prepared by mixing 0.5 parts by weight of lemon, 1 part by weight of Japanese apricot, and 8 parts by weight of a Sarcodon aspratus extract, on the basis of 1 part by weight of a pure coffee liquid.

Description

technical field [0001] The present invention relates to a method for producing black garlic, and in more detail, relates to the method of making black garlic function as a natural material and reducing the spicy taste peculiar to garlic by using extracts of coffee, lemon, plum, and tiger palm mushroom as natural materials. Production Method. Background technique [0002] Garlic is a perennial bulbous plant belonging to the genus Allium in the family Liliaceae. It has been used as a folk remedy for parasites, insect bites, wounds, tumors, ulcers, headaches, etc. since ancient times. It is also known to prevent stroke and high blood pressure. And arteriosclerosis and vitality recovery, promote blood circulation, soothe the nerves, expel parasites and bactericidal effects. In recent years, research results have shown that garlic can detoxify the toxicity of sulfur-containing amino acids and their derivative compounds and heavy metal poisoning, and in It inhibits the absorption...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L3/3571
CPCA23L3/3571
Inventor 刘祯哲
Owner TAEYEONG AGRI FISHERIES
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