KR102778349B1 - Scorched rice capable of long-term storage and preparation method thereof - Google Patents

Abstract

The present invention relates to a composition for storing peeled garlic and peeled garlic produced using the composition with anti-browning properties.
The method for producing a composition for preserving peeled garlic of the present invention is characterized by including a first step of producing a mixture comprising a Lactobacillus plantarum culture solution and a sugar, a second step of fermenting the fruit of a mulberry tree and extracting it to produce a fermented mulberry fruit extract, and a third step of mixing the mixture and the fermented mulberry fruit extract to produce a composition for preserving peeled garlic having an anti-browning ability.
According to the present invention, a composition for storing peeled garlic and peeled garlic produced using the same, which increases consumer preference by using natural materials and facilitates long-term storage without browning, are provided.

Description

Composition for storing scorched rice and scorched garlic capable of long-term storage and preparation method thereof

The present invention relates to a composition for storing peeled garlic and peeled garlic produced using the same with no browning prevented. More specifically, the present invention relates to a composition for storing peeled garlic and peeled garlic produced using the same with no browning prevented, which increases consumer preference by using natural materials and facilitates long-term storage without browning.

Garlic is a food known to eliminate the meaty smell, enhance the flavor of meat, and aid digestion. Allicin, one of the odor-causing components of garlic, combines with vitamin B (thiamine) to become allithiamine, which has been reported to have a similar effect to vitamin B but is better absorbed. In addition, allicin has a strong sterilizing effect and is excellent for sterilizing tuberculosis bacteria, cholera bacteria, dysentery bacteria, and gonococcus bacteria. Recently, garlic is being processed into powder and sold for medicinal purposes.

As such, garlic is an essential food in Korea and is used as a seasoning for almost all foods. Recently, it has been processed through washing and sterilization, and is packaged in small or large quantities for distribution in a form that can be used directly in cooking.

However, if this garlic is stored in a peeled state after being processed, it may turn brown or green, which reduces its commercial value, and there are problems such as a garlic smell, and it is difficult to store as mold may grow due to moisture during the storage period.

Recently, various technologies have been proposed to prevent greening or browning, but most of them have the problem of being difficult to apply economically, such as requiring chemical treatment or expensive equipment.

1. Republic of Korea Patent Publication No. 10-0843975 ‘Method for packaging peeled garlic’ 2. Republic of Korea Patent Publication No. 10-1296417 ‘Minced garlic with green discoloration prevented and its manufacturing method’

Accordingly, the purpose of the present invention is to provide a composition for storing peeled garlic, which increases consumer preference by using natural materials, and at the same time facilitates long-term storage without browning, and peeled garlic produced using the composition and prevented from browning.

The method for producing a composition for preserving peeled garlic of the present invention for achieving the above-described purpose comprises a first step of producing a mixture comprising a culture solution containing useful microorganisms having acid resistance and a sugar, a second step of fermenting the fruit of a mulberry tree and then extracting it to produce a fermented extract of the mulberry tree fruit, and a third step of mixing the mixture and the fermented extract of the mulberry tree fruit to produce a composition for preserving peeled garlic having an anti-browning ability.

In addition, when preparing the mixture in the first step, it is characterized in that the culture solution including the useful microorganisms having acid resistance and the sugar are mixed in a weight ratio of 1:0.05 to 0.1.

In addition, in the manufacturing of the fermented extract of the mulberry fruit in the second step, the mulberry fruit is soaked in an immersion solution consisting of a Bacillus amyloliquefaciens culture solution, microcrystalline cellulose and dextrin, fermented, and then extracted to manufacture the product.

In addition, when manufacturing the composition for storing garlic in the third step, it is characterized in that the mixture and the fermented extract of the mulberry fruit are mixed in a weight ratio of 1:0.2 to 0.3.

Another invention, the garlic with anti-browning properties, is characterized by being manufactured by putting garlic into a garlic storage composition manufactured by the above-mentioned manufacturing method and storing it at 20 to 25°C for 30 to 60 days.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by a person having ordinary skill in the technical field to which the present invention belongs from the description below.

According to the present invention, a composition for storing peeled garlic and peeled garlic produced using the same, which increases consumer preference by using natural materials and facilitates long-term storage without browning, are provided.

Figure 1 is a drawing showing a manufacturing process of a composition for storing garlic according to Example 1 of the present invention.
Figure 2 is a drawing showing the base sequence of the Lactobacillus plantanum strain among the materials applied in the present invention.
FIG. 3 is a drawing showing the base sequence of the Bacillus amyloliquefaciens strain used in the production of a fermented extract of mulberry fruit among the materials applied in the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the attached drawings, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention relates to a method for producing a composition for storing peeled garlic having anti-browning properties, which will be described in detail through examples.

The present invention is to develop a composition for storing peeled garlic, and more specifically, as shown in FIG. 1, it includes a step of preparing a mixture solution including a culture solution of useful microorganisms (S10), a step of preparing a fermented extract of mulberry fruit (S20), and a step of preparing a composition for storing peeled garlic having an anti-browning ability by mixing the mixture solution and the fermented extract of mulberry fruit (S30), so as to facilitate long-term storage without browning. This is specifically described as follows.

<Manufacturing step of the composition for storing garlic with anti-browning ability according to the present invention>

1. Step 1: Preparation of a mixture containing a culture solution of useful microorganisms (S10)

The characteristic of this step is that it produces a mixture of a culture solution containing acid-resistant useful microorganisms and sugars.

To explain, a useful microorganism with acid resistance is one of the strains that is widely used in foods, medicines, etc. because it usually has acid and bile acid resistance and excellent organic acid production ability. Applying this advantage, in this step, a culture solution containing the strain with acid resistance is used, and it is characterized by including sugars to adjust the pH, and more preferably, it is best to apply a strain of Lactobacillus plantanum.

Anyone can easily obtain these Lactobacillus plantarum strains from the Korea Research Institute of Bioscience and Biotechnology, the Korean Microbiological Conservation Center, etc., and more preferably, a Lactobacillus plantarum strain having a base sequence as shown in FIG. 2 is applied. This is a strain isolated by the inventor of the present invention, and is a strain that has a length of 1403 bp and shows 100% homology to Lactobacillus plantarum NF3 (Genbank: MK418664.1) as derived through 16S RNA analysis, and has not been separately deposited.

The above culture medium may refer to a substance including all substances contained in a medium in which a strain is cultured, and may refer to a substance including a metabolite or secretion resulting from strain culture or a fragment thereof, and the strain itself may also be contained in the culture medium. In addition, the above culture medium may be cultured according to a method commonly used in the art.

As the medium mentioned above, a general medium can be used, and it is characterized by preparing a microbial culture solution having a concentration of 1× ¹⁰⁸ CFU/ml or more by inoculating the Lactobacillus plantanum strain into a liquid medium and culturing it at 35 to 37°C for 24 to 72 hours, and more preferably, the microbial strain is inoculated into the liquid medium and then cultured at 35 to 37°C for 24 to 72 hours with an aeration amount of 0.05 to 0.4 vvm (vol/vol/min), a stirring speed of 100 to 200 rpm (rotary/min), and an internal pressure of 0.1 to 1 kgf/cm2. At this time, the pH of the culture solution of the Lactobacillus plantanum strain cultured is suitably 3.0 to 5.0.

In order to further lower the pH of the culture solution containing the useful microorganisms having the acid resistance, it is characterized by using a saccharide that is economically feasible and can be easily purchased, and at this time, at least one of sugar or molasses is used as the saccharide.

Depending on the amount of added sugar, the pH of the culture solution containing Lactobacillus plantanum can be lowered to within the range of 2.0 to 3.0.

At this time, it is characterized in that it is manufactured by mixing the culture solution containing the useful microorganisms having the acid resistance and the sugar in a weight ratio of 1:0.05 to 0.1, and if it is contained at a weight ratio below 0.05 beyond the above mixing ratio, it is not easy to control the pH, and if it exceeds the weight ratio of 0.1, the difference in efficacy according to the additional content is minimal, making it uneconomical.

In addition, in this process, it is important to make the pH as acidic as possible through a certain maturation period after the above mixing. Accordingly, it is best to mature at 20-25℃ for 1-4 days after the above mixing process and then go through the following process. It was confirmed that the pH dropped from the 1st day of maturation and fell to 2.0 by the 4th day of maturation. It was confirmed that the pH was not adjusted below 2.0 even if the maturation period was extended thereafter. It was confirmed that the viability of the Lactobacillus plantanum strain was still high even if the pH dropped due to sugar.

2. Step 2: Manufacturing of fermented extract of mulberry fruit (S20)

The characteristic of this step is that the fruit of the mulberry tree is fermented and then extracted to produce a fermented extract of the mulberry tree fruit. More preferably, the method is to ferment the fruit of the mulberry tree by soaking it in an immersion solution consisting of a Bacillus amyloliquefaciens culture solution, microcrystalline cellulose, and dextrin, and then extract it to produce the product.

To explain, it is known that the mulberry tree contains various functional ingredients such as an immune system-enhancing effect, and in particular, it is known that in Patent Publication No. 10-2015-0005155, it was discovered that the mulberry leaf extract has an excellent anti-browning effect.

However, only the efficacy of extracts obtained by simply extracting mulberry leaves with ethanol has been known, and there has been no mention of the extraction method for the component showing the maximum anti-browning efficacy. Accordingly, in the present invention, as a method for extracting the component showing the anti-browning efficacy to the maximum extent possible from mulberry fruit, a fermentation extraction method is applied as a result of many studies. At this time, a Bacillus amyloliquefaciens culture solution is used during fermentation, and microcrystalline cellulose and dextrin are added together to help the bacteria contained in the culture solution grow well and mixed and fermented to maximize the functional components of the mulberry fruit and at the same time have an anti-browning effect.

In other words, the steeping liquid used for the fermentation of the mulberry fruit is characterized by being composed of a Bacillus amyloliquefaciens culture liquid, microcrystalline cellulose, and dextrin, and more preferably, the Bacillus amyloliquefaciens culture liquid is mixed in an amount of 70 to 85 wt%, the microcrystalline cellulose in an amount of 10 to 20 wt%, and the dextrin in an amount of 1 to 10 wt% based on the total weight of the steeping liquid.

At this time, the Bacillus amyloliquefaciens culture solution used is approved for food use, and this Bacillus amyloliquefaciens culture solution can increase the effective ingredient of the mulberry fruit compared to other strains, thereby enhancing the anti-browning effect. This Bacillus amyloliquefaciens strain can be easily obtained from the Korea Research Institute of Bioscience and Biotechnology, the Korea Microbiological Conservation Center, etc., and more preferably, it is best to apply a Bacillus amyloliquefaciens strain having a base sequence as in FIG. 3. This is a strain isolated by the inventor of the present invention, and is a strain that has a length of 1240 bp and 100% homology with Bacillus amyloliquefaciens UMAF6614 as derived through 16S RNA analysis, and has not been separately deposited.

As the medium mentioned above, a general medium can be used, and the characteristic is that after inoculating the Bacillus amyloliquefaciens strain into the liquid medium, the same is cultured at 35 to 37°C for 24 to 72 hours to prepare a microbial culture solution having a concentration of 1×10 ⁷ CFU/ml or more. More preferably, after inoculating the microbial strain into the liquid medium, the same is cultured at 35 to 37°C for 24 to 72 hours under an aeration amount of 0.05 to 0.4 vvm (vol/vol/min), a stirring speed of 100 to 200 rpm (rotary/min), and an internal pressure of 0.1 to 1 kgf/cm2.

The Bacillus amyloliquefaciens culture solution thus prepared is applied in an amount of 70 to 85 wt% based on 100 wt% of the total immersion solution. If it is less than 70 wt%, the content is too small to obtain the desired effect of the present invention. If it exceeds 85 wt%, the mixing ratio with other materials may not be correct, and this may also result in the failure to obtain the desired effect of the present invention.

The above microcrystalline cellulose is used as a culture medium for the fungus, thereby maximizing the growth of the fungus. Accordingly, the microcrystalline cellulose is applied in an amount of 10 to 20 wt% based on 100 wt% of the total immersion liquid. If it is less than 10 wt%, the content is too small to obtain the effect of increasing fungal growth, and if it exceeds 20 wt%, the mixing ratio with other materials may not be correct, which may prevent the effect intended by the present invention from being obtained.

The above dextrin is a general term for starch hydrolysate, roasted dextrin hydrolysate or their derivatives obtained by decomposing starch or roasted dextrin with an acid or a starch-decomposing enzyme such as amylase. Dextrin includes roasted dextrin, digestible dextrin, indigestible dextrin and their hydrogenates. Such dextrins are particularly rich in fiber, and when applied to beverages, they act as a promoter to directly discharge waste products, and at the same time, like the above microcrystalline cellulose, they can maximize the growth of the bacteria.

Accordingly, it is preferable that the dextrin is contained in a range of 1 to 10 wt% with respect to 100 wt% of the total immersion liquid. In this case, if it is contained in an amount less than 1 wt%, it is difficult to obtain a bacterial growth effect compared to the addition, and if it exceeds 10 wt%, the ease of consumption decreases due to the unique taste of dextrin itself.

250 to 300 g of the above-mentioned mulberry fruit is added to 1 liter of the above-mentioned steeping liquid and steeped, then fermented at 20 to 30°C for 30 to 60 days, and then extracted to produce a fermented mulberry fruit extract.

At this time, the above fermentation conditions are conditions applied for the purpose of maximizing the content of functional ingredients contained in the above mulberry fruit. If applied for less than 30 days or at less than 20℃, the desired functional ingredients will not be sufficiently derived. If applied for more than 60 days or at more than 30℃, there is a concern that the ingredients may be destroyed due to the excess.

In addition, it is desirable to apply a filtration method (brewing) or a pressed extraction method to the above extraction method in order to minimize the destruction of functional ingredients.

3. Step 3: Preparation of a composition for storing garlic with anti-browning properties (S30)

In this step, the mixture prepared in the first step and the fermented extract of the mulberry fruit prepared in the second step are mixed to prepare a composition for preserving peeled garlic having anti-browning ability. More preferably, the mixture and the fermented extract of the mulberry fruit are mixed in a weight ratio of 1:0.2 to 0.3.

In other words, if the fermented mulberry fruit extract is contained in an amount less than 0.2 weight ratio based on the weight of the mixture, the anti-browning effect is reduced and storage is not easy, and if the weight ratio exceeds 0.3 weight ratio, the color of the garlic discolors due to the excessive content of the fermented mulberry fruit extract, which reduces consumer preference.

The present invention is characterized in that the garlic can be used by placing garlic in the composition for storing garlic prepared as described above to an extent that garlic is submerged therein and storing it at 20 to 25°C for 30 to 60 days.

Hereinafter, the present invention will be described in more detail by way of examples and experimental examples. However, these examples and experimental examples are for the purpose of explanation only and are not intended to limit the scope of protection of the present invention.

<Example 1> Manufacturing of browning-prevented garlic cloves 1

A 5 liter culture of Lactobacillus plantanum having the base sequence of Fig. 2 (MRS medium, 1×10 ⁷ CFU/ml) was prepared.

0.05 kg of brown sugar was added to 5 liters of the above culture solution, mixed, and aged at 25°C for 4 days to prepare a mixture adjusted to pH 2.5.

Next, 70 ℓ of Bacillus amyloliquefaciens culture having the base sequence of Fig. 3, 20 kg of microcrystalline cellulose, and 10 kg of dextrin were added and mixed to prepare an immersion solution.

Next, 600 g of prepared mulberry fruit was soaked in 2 liters of the above-mentioned steeping liquid, fermented at 25℃ for 30 days, and then filtered to obtain the fermented mulberry fruit extract.

Next, 5 liters of the above-mentioned prepared mixture and 1 liter of the above-mentioned fermented mulberry fruit extract were mixed to prepare a composition for storing peeled garlic.

Next, peeled and washed garlic cloves were placed in the composition for storing garlic cloves to the extent that they were submerged, thereby producing garlic cloves 1 that were prevented from browning and could be stored at 25°C for 60 days.

<Comparative Example 1> Manufacturing of Garlic 2

Garlic 2 was prepared by soaking the peeled garlic in the fermented extract of mulberry fruit, excluding the mixture, in the same manner as in Example 1.

<Comparative Example 2> Manufacturing of Garlic 3

Garlic peel 3 was manufactured using the same method as in Example 1, but using an ethanol extract of mulberry tree instead of the fermented extract of mulberry fruit.

<Comparative Example 3> Manufacturing of Garlic 4

A composition for storing peeled garlic was prepared by mixing 5 ℓ of the mixture and 0.5 ℓ of the fermented extract of the mulberry fruit, using the same method as in Example 1, and then applying the mixture to prepare peeled garlic 4.

<Comparative Example 4> Manufacturing of Garlic 5

A composition for storing peeled garlic was prepared by mixing 2 liters of the mixture and 1 liter of the fermented extract of the mulberry fruit, using the same method as in Example 1, and then applying the mixture to prepare peeled garlic 5.

<Experimental Example 1> Functional ingredient test by strain and mulberry tree extraction method

1. Experimental method

The total phenol content and pH among the functional components were measured by applying various extraction methods for each strain (Bacillus amyloliquefaciens, Bacillus subtilis) and mulberry tree.

At this time, the total phenol content was measured using the Folin-Ciocalteu method.

2. Experimental Results

Total phenol content (㎍/㎖) pH Mulberry fruit
Ethanol extraction 750.55 4.00 Fermented extract of mulberry fruit - Bacillus amyloliquefaciens 950.21 3.05 Fermented mulberry fruit extract-Bacillus subtilis 779.23 3.98

As shown in Table 1 above, it was confirmed that the total phenol content and pH were different depending on the applied strain when the fruit was fermented rather than when the fruit was extracted with ethanol.

In other words, in the case of the Bacillus amyloliquefaciens strain applied in Example 1, it was confirmed that the total phenol content was significantly higher and the pH was lower than that of the ethanol extract of the mulberry fruit through the fermentation process, whereas in the case of applying another strain, Bacillus subtilis, the total phenol content was lower than that of the Bacillus amyloliquefaciens strain, and the pH was also similar to that of the ethanol extract.

In particular, the Bacillus amyloliquefaciens strain is known to have an antibacterial effect on molds and pathogens, and thus it was found to be suitable for the purpose of the present invention.

<Experimental Example 2> Sensory Test Confirmation

1. Experimental method

A sensory test was conducted on the garlic bulbs of Example 1 and Comparative Examples 1 to 4. At this time, the sensory test was conducted on 30 trained evaluators, and the taste and flavor were evaluated using a 5-point method. The average scores for each item were shown in Table 2 below. Here, a higher score for each item means a higher preference for the corresponding item.

Additionally, the taste, color, and aroma were checked on the 20th day of storage at 25℃, and the total storage period was measured by checking the storage potential for up to 60 days.

2. Experimental Results

taste color incense Storage period Example 1 4.5 4.8 4.4 60 days Comparative Example 1 3.0 2.5 3.5 15 days Comparative Example 2 2.5 3.0 1.0 17th Comparative Example 3 2.8 4.8 3.5 60 days Comparative Example 4 1.5 1.5 4.0 60 days

As shown in Table 2 above, the peeled garlic 1 of Example 1 maintained the color of the freshly peeled garlic, and the garlic aroma and taste were also felt to be without significant change, and it was confirmed that it could be easily stored at room temperature for up to 30 days.

In contrast, it was confirmed that peeled garlic 2 of Comparative Example 1 began to brown from the 15th day and that its color had changed significantly by the 20th day. Although peeled garlic 3 of Comparative Example 2 had a slightly longer storage period than Comparative Example 1, it was still difficult to store it for up to 20 days, and it was confirmed that it showed a somewhat unpleasant taste and smell due to the characteristic smell of ethanol.

In the case of peeled garlic 4 of Comparative Example 3, it was confirmed that there were problems such as a sweet taste rather than the original taste of peeled garlic, and although there was no color change, an off-flavor was felt.

In the case of garlic clove 5 of Comparative Example 4, it was confirmed that the color of the garlic clove changed and it was difficult to consume as it had a bad taste due to the excessive content of mulberry fruit extract.

Thus, it was found that the present invention can provide a composition for storing peeled garlic that can be easily stored for a long period of time without browning, and peeled garlic produced using the composition with browning prevented.

The above invention has been examined with reference to preferred embodiments and experimental examples, and those skilled in the art to which the present invention pertains will be able to implement embodiments other than the detailed description of the present invention within the essential technical scope of the present invention. Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the equivalent scope should be interpreted as being included in the present invention.

Claims (7)

Step 1 of producing a mixture comprising a culture solution containing useful microorganisms having acid resistance and sugar;
The second step is to ferment the fruit of the mulberry tree and then extract it to produce a fermented extract of the mulberry tree fruit.
A third step of producing a composition for storing peeled garlic having anti-browning ability by mixing the above mixture and the above fermented extract of mulberry fruit; including;
Method for producing a composition for preserving garlic.
In the first paragraph,
In the manufacturing of the mixture in the first step, the culture solution containing the useful microorganisms having acid resistance and the sugar are mixed in a weight ratio of 1:0.05 to 0.1.
Method for producing a composition for preserving garlic.
In the first paragraph,
In the second step of manufacturing the fermented extract of the mulberry fruit, the mulberry fruit is soaked in a immersion solution consisting of a Bacillus amyloliquefaciens culture solution, microcrystalline cellulose and dextrin, fermented, and then extracted to manufacture the product.
Method for producing a composition for preserving garlic.
In the first paragraph,
In the manufacturing of the composition for storing garlic in the third step, the mixture and the fermented extract of the mulberry fruit are mixed in a weight ratio of 1:0.2 to 0.3.
Method for producing a composition for preserving garlic.
delete It is characterized by storing peeled garlic in a composition for storing peeled garlic, which contains a mixture of a culture solution containing useful microorganisms with acid resistance and sugars, and a fermented extract of mulberry fruit, at 20 to 25°C for 30 to 60 days.
How to store peeled garlic.
A method of manufacturing a composition for storing peeled garlic, which comprises a mixture of a culture solution containing useful microorganisms having acid resistance and sugars and a fermented extract of mulberry fruit, by storing the peeled garlic at 20 to 25°C for 30 to 60 days.
Garlic peeled to prevent browning.