SUNG, NAK JU,성낙주,SHIN, JUNG HYE,신정혜,KANG, MIN JUNG,강민정,JUNG, WOO JAE,정우재,KIM, RA JEONG,김라정,LEE, HO SUK,이호석,LEE, SEONG HWAN,이성환
申请号：
KR1020110030967
公开号：
KR1020120113323A
申请日:
2011.04.05
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Black garlic, and a producing method of highly concentrated black garlic concentrate having low viscosity are provided to obtain the black garlic having excellent texture by repeating cool-aging process and heat-aging processes without a water supplying process. CONSTITUTION: A producing method of highly concentrated black garlic concentrate having low viscosity comprises the following steps: aging garlic with the skin at 65-95 deg. C for 70-75 hours, aging the garlic at 0-10 deg. C for 20-28 hours, and repeating the aging processes for 2-4 times(S100)； post-aging the aged garlic at 40-60 deg. C for 190-210 hours(S110)； producing a black garlic extract by heating the obtained black garlic at 70-90 deg. C for 22-26 hours(S120)； drying and crushing black garlic residues obtained from the extract producing process； and adding the crushed black garlic residues into the black garlic extract before concentrating(S130).. [Reference numerals] (AA) Preparing ingredients； (BB) Packaging； (S100) Heat-aging at 65-95 deg. C for 70-75 hours, and cool-aging at 0-10 deg. C for 20-28 hours； (S110) Aging at 40-60 deg. C for 190-210 hours； (S120) Mixing black garlic with 4-8 times the amount of water, and heating the mixture at 70-90 deg. C for 22-26 hours to obtain a black garlic extract； (S130) Drying and crushing black garlic residues, and concentrating the black garlic extract； (S140) Inserting the crushed black garlic residues into the black garlic extract, and heating the mixture at 70-90 deg. C for 2-10 hours or decompress-concentrating at 70-90 deg. C for 3-7 hours본 발명은 흑마늘 제조방법 및 흑마늘 고농축액 제조방법에 관한 것으로서, 마늘을 75~95℃에서 70~75시간 동안 가열 숙성시킨 후, 0~10℃까지 급속하게 냉각시켜 20~28시간 동안 숙성시키는 과정을 반복하는 제 1단계； 및 제 1단계에서 숙성된 마늘을 40~60℃에서 190~210시간 동안 숙성시키는 제 2단계를 포함하는 흑마늘 제조방법과, 이러한 제조방법으로 제조된 흑마늘을 이용하여 추출된 흑마늘 진액에 흑마늘 잔사 분쇄물을 첨가하여 농축시킨 흑마늘 고농축액 제조방법에 관한 것이다. 이러한 본 발명에 따르면, 별도의 가수과정 없이도 흑마늘을 제조할 수 있고, 흑마늘 진액 제조과정에서 남은 잔사물을 분쇄하여 진액에 첨가함으로써 섬유소나 불수용성 영양 성분 등의 영양 성분이 보다 증강되고 음용 편의성이 향상된 기능성 흑마
