KR20110067727A - How to prepare garlic odor without smell - Google Patents

Abstract

The present invention relates to a method for preparing an odorless garlic liquor, and then to a method for preparing garlic liquor containing garlic components by preparing odorless garlic crushed water and then using the final immersion of liquor fermentation.

More specifically, garlic was added to 10-25% (v / v) alcohol solution heated to 40-75 ° C., heat-treated for 20 minutes to 60 minutes, and then crushed as it is without separating garlic to obtain odorless garlic crushed water. Next, the present invention relates to a method for preparing an odorless garlic liquor containing garlic components as a final immersion of liquor fermentation.

Description

How to make odorless garlic liquor {Production of odorless garlic wine}

The present invention relates to a method for preparing a odorless garlic liquor, and then to a method for preparing a garlic liquor containing garlic components by preparing a odorless garlic crushed product and then using it as a final immersion of liquor fermentation.

Garlic liquor means that the useful ingredients of garlic are contained in liquor, and it can be said that it is a health liquor that combines the functionality of garlic with liquor of liquor.

Garlic contains a lot of health-friendly ingredients, but because of the disgusting smell of garlic, it is difficult to refrain from eating over time and place.

It is an object of the present invention to prepare garlic liquor without a garlic smell so that the healthy components of garlic can be naturally ingested with liquor.

Garlic cells contain odorless aliins.

When garlic is cut or cut, it is known that the action of oxygen in the air activates the enzyme allinase in the cell, thereby converting the odorless aliin into the odorous allicin.

Allicin is a volatile sulfur compound, which has an adverse odor, but is an indispensable ingredient in carrying out the pharmacological effects of garlic.

Ingestion of allicin, a precursor of allicin, is known to have the same effect as ingesting allicin because vitamin B6 in the body acts like an allinase and converts allicin to allicin.

Therefore, in order to ingest the garlic component without the disgusting smell it is preferable to inactivate the allinase and ingest in the aliin state.

The increase or roast of garlic is known to be effective in inhibiting the production of odor components because the enzyme allinase is inactivated to inhibit the production of allicin.

However, when garlic is treated at a high temperature, it is effective in preventing the generation of odor components, but there are problems such as denaturation or decomposition loss of the active ingredient of garlic.

Korean Patent Publication No. 1997-0015726 is a method of preparing garlic liquor, and then, after mixing sulfur sugar of the same amount as garlic side, injecting soju (alcohol frequency of 30 degrees or more) to mature and filter 100 days or more. have.

The method has to be aged for a long time in order to eliminate the smell of garlic, as well as the leaching and filtering of the whole garlic, there is a problem that only some components of the garlic eluted in alcohol is used.

In Korean Patent Publication No. 10-2002-0072805, the garlic is pulverized, and then cooked for 2 to 5 minutes at a temperature of 50 to 65 ° C., then cooled to a temperature of 5 to 10 ° C. and naturally dried in a shade of 15 to 20 ° C. Thereafter, there is a method of preparing a crushed garlic without odor, and then putting the sulphate into a manufacturing step and a soaking step to produce a odorless garlic liquor.

This method completely produces odor components such as allicin in the process of grinding garlic, and then removes odor components by heating and drying.

This method is not only difficult to completely remove the odors that have already been produced, but also the working environment is poor due to the volatilized odors in the grinding process, heating and drying process. As a result, fermentation is delayed and alcohol yield is lowered.

Korean Patent Laid-Open Publication No. 10-1994-0013353 discloses a method of preparing odorless garlic by quenching garlic after immersing it in 105 to 110 ° C. for 3 to 5 minutes, and in Japanese Laid-Open Patent Publication Hei 9-163973. There is a method of steaming, steaming, crushing, crushing, juice, supplementing with sugar, fermenting alcohol, and fermenting acetic acid again.

These methods use a method of inhibiting the production of allicin during the shredding process by heating garlic at a high temperature to inactivate the aliase.

However, these methods have problems such as deterioration or decomposition loss of garlic's active ingredient due to high temperature, which does not maintain natural garlic components and thus decreases physiological activity.

The present invention to solve the above problems by effectively inactivating the alinase present in the garlic cells at low temperatures to create a garlic crush without odor generation, using this as the final immersion of alcohol fermentation method of producing a garlic odorless liquor In providing.

In the present invention, the crushed garlic shreds are washed after removing the roots of the covered garlic, followed by heat treatment for 20 minutes to 60 minutes in an alcohol solution of 10-25% (v / v) heated to 40-75 ° C., It was obtained by crushing garlic as it is without separating garlic.

Garlic after heat treatment did not have an inverse smell even after crushing, so it was determined that the alinase was inactivated.

It was found that the activity of the alinase is readily inactivated at temperatures above 40 ° C. in the presence of alcohol.

In other words, the protein denaturation of alcohol was further enhanced at a temperature above 40 ℃ to inactivate the enzyme Alinase.

After the heat treatment, the garlic contained alcohol, and since the garlic component was eluted in the liquid, it was found that the use of the heat treated garlic and the liquid together could fully utilize the garlic component.

Therefore, in the present invention, after the heat treatment, the garlic is crushed as it is without separation to prepare garlic crushed products.

The alcohol solution of 10-25% (v / v) used in the preparation of garlic shreds in the present invention can be made by diluting the alcohol, but using the sediment supernatant or filtrate immediately before the final soaking of alcohol fermentation in the final soaking. It appeared to give less impact on the fermentation system.

In addition, when the concentration of alcohol solution used to prepare garlic shreds is less than 10% (v / v), the garlic's odor removal effect is insignificant, and when the concentration exceeds 25% (v / v), the garlic's odor removal effect is excellent, but the final When used in the immersion process affects the fermentation caused a problem that the yield is lowered.

In the present invention, the method of preparing garlic liquor of the liquor is produced by the breeding of the final starch to the starch raw material, the step of preparing the base liquor by administering yeast yeast and water to the prepared entry, starch added to the prepared base liquor In the preparation of Takju consisting of administering raw materials and water, stirring, and performing one-stage immersion, and filtering the sake ants after the one-stage immersion is completed, and then ripening and adding water, garlic shredding after the one-stage immersion After adding the final immersion by adding the filter jjigae ants are filtered and aged method.

Meanwhile, in the present invention, the method of preparing garlic liquor of the liquor is produced by breeding the final ingredients in starch raw materials, preparing yeast liquor by administering yeast yeast and water to the prepared yeast, and adding the cooked beef liquor. Administering the starch raw material and water and immersing it in one stage by stirring, 1 ~ 2 days after the first stage immersion, adding and cooling the starch raw material and water and immersing it in two stages, and when the two-stage immersion is completed In the production of Yakju, which comprises filtering the tailings and filtering them to less than or equally suspended in food or food by using a filter, and then ripening and forming the sake, after adding two pieces of garlic crushed powder, the final soaking is performed. It is a method of filtration and filtration under a haze on food static by a filter, followed by aging and preparation.

In the present invention, the step of preparing the entry, manufacturing the base liquor, the first stage soaking stage, the second stage soaking stage, when the soaking is completed, filtering the sake tail or the like by filtration and aging and foraging the filter, etc. In the present invention can be carried out by the person of ordinary skill in the selection, in the present invention, since the content is not an essential element of the invention will be omitted in more detail below.

Meanwhile, in order to improve the functionality of the garlic liquor in the present invention, garlic crushed products may be added as a final immersion, and then one or more selected from situation mushrooms and huts may be further added in a range of 1 to 10% (w / w) compared to garlic. have.

Instead of the barn tree, you can use the barn tree fruit.

At this time, the situation mushroom was cut to 0.2 ~ 1.0 ㎝ cut and then adjusted to 2.5 ~ 5% (w / w) by adding water and extracted under pressure at 121 ℃ for 60 minutes or extracted at 100 ℃ for 2 to 3 hours and then filtered Use extract.

In addition, after washing and screening the barn tree, it was adjusted to 7.5 ~ 15% (w / w) by adding water to 1 ~ 3㎝ cut, and extracted by pressing for 60 minutes at 121 ℃ or 2 ~ 3 hours at 100 ℃, and filtering Use extract.

In the case of barberry fruit, the dried and ground ground product is extracted in the same way as the bark tree and filtered.

The present invention can produce a garlic liquor that does not have a garlic smell in a short period of time, and contains a useful ingredient of garlic as it is, there is an effect to further improve the functionality of the liquor.

Hereinafter, the content of the present invention will be described in detail with reference to Examples. However, these are intended to be described in detail according to the gist of the present invention, it is to be understood that the scope of the present invention is not limited by the embodiments.

Example 1

Garlic Shreds Manufacturing

The alcohol was diluted to 2 L of solution adjusted to an alcohol concentration of 20% (v / v) was heated to 45 ℃.

To this alcohol solution was added 2 kg of garlic, from which the peeling and root portions were removed, followed by heat treatment for 50 minutes, followed by cooling. After cooling, the garlic was crushed with a chopper without being separated to obtain garlic crushed products.

The garlic shreds thus obtained did not produce the disgusting smell peculiar to garlic.

Takju Fermentation

5 kg of raw rice was immersed in water for 4 hours, and then steamed using steam in a steamer, and then naturally cooled to prepare steamed rice.

Inoculated with 0.03kg of the final (Aspergillus kawachii) to the cooled steamed rice and incubated for 40 hours in a culture chamber maintained at 28 ~ 32 ℃ to prepare an entry.

6 kg of cultured yeast 0.05kg yeast 0.3kg was added to the prepared entry and incubated at 20 ° C. for 4 days to prepare a base liquor.

To the prepared liquor was added steamed rice prepared with 15kg of raw rice and 30L of water, followed by stirring. After 6 days of one-stage immersion, the garlic crushed powder (containing 2 kg of garlic) prepared above was added thereto, and the final immersion was performed at 20 ° C. for 5 days.

After the final soaking was completed, after filtering the liquor tailings, aged for 2 days and water was added to prepare an alcohol concentration of 8% (v / v) to prepare a odorless garlic liquor of Takju.

[Example 2]

Preparation of Garlic Shredders

In the following Yakju fermentation of the present Example 2, the rice cake immediately before the final immersion was filtered to obtain 3 L of a filtrate having an alcohol concentration of 12% (v / v).

The filtrate was warmed to 70 ° C., and then stripped, 3 kg of garlic removed from the root portion was heat-treated for 25 minutes, and cooled. After cooling, the garlic was crushed with a chopper without being separated to obtain garlic crushed products.

The garlic shreds thus obtained did not produce the disgusting smell peculiar to garlic.

Pharmacy fermentation

5 kg of raw rice was immersed in water for 4 hours, and then steamed using steam in a steamer, and then naturally cooled to prepare steamed rice.

Inoculated with 0.03kg of the final (Aspergillus kawachii) to the cooled steamed rice and incubated for 40 hours in a culture chamber maintained at 28 ~ 32 ℃ to prepare an entry.

6 kg of cultured yeast 0.05kg yeast 0.3kg was added to the prepared entry and incubated at 20 ° C. for 4 days to prepare a base liquor.

To the prepared base liquor, steamed cooked rice prepared using 15 kg of raw rice and 30 L of water were added thereto, followed by stirring. After two days of one-stage immersion, the cooked rice was prepared by using 15 kg of raw rice and 27 liters of water, followed by stirring.

 After 7 days of two-stage immersion, the garlic crushed powder (containing 3 kg of garlic) prepared above was used as the final immersion.

Final immersion was performed at 20 degreeC for 7 days.

After the final immersion is completed, the liquor tailings are filtered out, filtered through a depressurized filter under the suspended solids on the food grid, aged for 3 days, and added to water to achieve an alcohol concentration of 16% (v / v). A liquor was prepared.

Example 3

Garlic liquor without the smell of medicinal alcohol was prepared in the same manner as in Example 2, except that 0.1 kg of the mushrooms in the final immersion were added together with garlic shreds.

Sichuan mushroom extract was selected from 0.1kg of mushrooms, washed, cut to 0.2 ~ 1.0㎝, and extracted by pressing for 60 minutes at 121 ° C. by adding 3L of water and using the filtered solution.

Garlic liquor prepared in Example 3 was analyzed that the functionality, such as color, fragrance was increased compared to the garlic liquor prepared in Example 2.

Example 4

A odorless garlic liquor of the medicinal alcohol was prepared in the same manner as in Example 2, except that 0.3 kg of the locust tree was added together with the garlic shreds in the final immersion.

The bark tree extract was screened and washed with 0.3kg of bark tree, cut to 1 ~ 3cm, and then extracted by pressurization at 121 ° C. for 60 minutes by adding 3L of water and using the filtered solution.

Garlic liquor prepared in Example 4 was analyzed that the functionality, such as color, taste and the like compared to the garlic liquor prepared in Example 2.

Claims (3)

Put garlic in 10-25% (v / v) alcohol solution heated to 40 ~ 75 ℃ and heat-process for 20 ~ 60 minutes, and then crush the garlic as it is without separating garlic, and finally immerse the crushed product. Using as, manufacturing method of garlic-containing liquor characterized in that the addition of one or more selected from the situation mushroom bark The method of preparing garlic-containing liquor according to claim 1, wherein an alcohol solution of 10-25% (v / v) is used as a supernatant or filtrate of the extract immediately before final immersion. The method of preparing a garlic-containing liquor according to claim 1, wherein at least one selected from the situation mushroom bark tree is used in a final immersion, 1-10% (w / w) compared to garlic.