Novel black garlic extract from isolated garlic bulbs and method of making same
A technology of extract and garlic, applied in the field of novel black garlic extract from isolated garlic bulb and preparation thereof, can solve problems such as low palatability, achieve improved sweetness and flavor, improved palatability and functionality, excellent effect of effect
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Embodiment 1
[0036] Preparation of high viscosity / reddish brown garlic extract of the present invention
[0037] 11 kg of 6 bulbs of raw garlic were prepared, the roots were cut off, and then white whole garlic was put into a cylindrical separator for separating particles to be separated into garlic bulbs and washed to obtain 10 kg of garlic bulbs.
[0038] All the garlic bulbs washed above were put into a stainless steel steamer and autolyzed, and then at 80°C or lower as the optimal activity temperature of the liquefying enzyme, most preferably at 75°C, under saturated steam of 95% or higher Conditional fermentation and maturation lasts at least 2 weeks, most preferably 15 days.
[0039] At this time, it was confirmed that the functional substances present in raw garlic cells such as S-allyl-L-cysteine were activated, and the autolysis in which starch was enzymatically saccharified and liquefied by various sulfur-containing compounds and various carbohydrases passed through Induction ...
experiment Embodiment 1
[0049] Experimental plan for selection of optimal fermentation / maturation conditions (temperature and humidity) and time for garlic bulbs
[0050] In order to select the optimal fermentation / maturation conditions (temperature and humidity) and time for garlic bulbs according to the present invention, an experimental plan as shown in Table 1 was established and tested. The experimental results are shown in Table 2.
[0051] [Table 1]
[0052] Experimental protocol for selecting optimal fermentation / maturation (autolysis) temperature and humidity for garlic bulbs
[0053]
[0054] As a result of the experiment, the reducing sugar content and the SAC content are shown in Table 2 below.
[0055] [Table 2]
[0056] Content of reducing sugars and SAC as a result of biotransformation
[0057]
[0058] According to the experimental results, in Example 2, it was fermented and matured for 15 days at the saturated humidity of 95% / 75° C. according to the present invention, the c...
experiment Embodiment 2
[0060] The sensory test result of black garlic extract of the present invention
[0061] The black garlic extract products manufactured according to the examples of the present invention were compared with general commercial black garlic extract products manufactured by other companies K and N. The total number of sensory test groups was randomly selected 10 people (5 males and 5 females, respectively), and sensory tests were performed. For the test, a 5-point scale method was used, and the ratings were as follows: 1 point: worst, 2 points: poor, 3 points: normal, 4 points: good, and 5 points: very good, and the average values were indicated (Table 3).
[0062] [table 3]
[0063] Sensory test results of black garlic extract
[0064] category Products of the invention K company's products (1) Products of N Company (2) Exterior 3.6 2.8 2.6 color 3.6 3.0 2.6 flavor 4.2 3.2 3.0 smell 4.4 3.6 2.4 physical properties 3.6 3....
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