• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a method of manufacturing garlic sweets, and more particularly, after cutting garlic in a long direction at a constant thickness, the food and portable by manufacturing a variety of additives in accordance with the mixing and a number of processes The present invention relates to a method of making garlic sweets that can be easily used as health supplements and snacks as well as edible biscuits and edible for children's snacks to promote health by the various effects of garlic ingredients. . Garlic sweets manufacturing method according to the present invention is the pre-treatment step of removing the peel by removing the peel by screening the garlic by size to remove the foreign matter, and the thickness of the pre-treated garlic in a long direction as wide as 2 ~ 4mm in the long direction Garlic slice forming process of cutting and forming into slices, and the garlic slices cut into the thickness of 2 ~ 4mm into a drier and dried at 60 ~ 80 ℃ for 10 to 20 hours to dry the moisture content to 3 to 10% Drying process, 45 ~ 60wt% fruit juice, 35 ~ 15wt% starch, 15-20wt% egg, 0.5 ~ 2wt% pepper, 1.5 ~ 0.5wt% mustard In the blending seasoning consisting of 1.5 ~ 1wt% coffee, 0.5 ~ 1wt% yeast, 1 ~ 0.5wt% vinegar and apply evenly to the surface of the garlic slices, the seasoning is mixed through the surface coating process Put the applied garlic slices in frying oil at the temperature of 140 ~ 160 ℃ -Fried for 12 minutes, or is characterized in that is made of a dry-heat cooking process learning baked in the oven.
    公开号:KR20040065712A
    申请号:KR1020030002858
    申请日:2003-01-16
    公开日:2004-07-23
    发明作者:조양래
    申请人:조양래；
    IPC主号:
    专利说明:

    Manufacturing method of garlic confectionery {Manufacturing method of garlic confectionery}
    [4] The present invention relates to a method of manufacturing garlic sweets, and more particularly, after cutting garlic in a long direction at a constant thickness, confectionary form (hereinafter 'garlic sweets') by mixing various additives and undergoing a plurality of processes. It can be used as a dietary supplement and snack, as well as edible as a health supplement food and snacks, and it can be introduced into biscuits for edible snacks for children to enhance health by the various effects of garlic ingredients. It relates to a method of making garlic sweets.
    [5] Generally, garlic contains 58.6 ~ 62.6% water, 6.4 ~ 8.2% crude protein, 0.4 ~ 0.6% crude fat, 1.4 ~ 1.5% ash, crude fiber 0.7 ~ 0.8%, sugar 26.1 ~ 32.0%, and allicin is 8.5 ~ 9.0mg% inorganic. The most abundant component was 7,774-8,266ppm of potassium, 204-233ppm of magnesium and 130-167ppm of calcium. The sugars include oligosaccharides, and other small amounts of sucrose, glucose, arabinose and maltose. About 18 kinds of amino acids are detected in human scales, of which glutamine and arginine are high.
    [6] (Table 1) Ingredient ratio based on 100g garlic (Reference: Nagai Katsuji "Garlic Folk Remedies", 1998, pp.33 ~ 34.)
    [7]
    [8] The garlic's pharmacological action is the tonic action of fatigue recovery and strengthening of stamina, and it is basic, and it enhances the role or function of the liver to prevent hepatic diseases such as hepatitis, as well as its bactericidal effect and also promotes blood vessel expansion and blood circulation. Has a therapeutic effect on several diseases.
    [9] In addition, the hot ingredients of garlic sterilization action, garlic sterilization is known to be the best among the higher plants with onions, sterilization power is reported to be 10 times higher than phenol, this sterilization power is cold, tonsillitis, It can also suppress tuberculosis and typhoid bacteria, and also inhibits the growth of intestinal rot bacteria.
    [10] Fresh garlic extract has been shown to have an antimicrobial effect against various types of viruses and has the ability to stimulate the immune system, thereby increasing the activity of immune cells by stimulating the activity of white blood cells to remove external microorganisms such as viruses, bacteria and yeast. It is reported to work.
    [11] Garlic has the effect of preventing blood coagulation, sterilization, antiseptic, blood pressure control and cancer prevention, and because it is widely present in infectious microorganisms such as bacteria, fungi and viruses, It is reported that you can fight.
    [12] As such, garlic having various pharmacological effects is used only as a seasoning in the manufacture of food, and there is a limit to the garlic's peculiar spicy taste to edible garlic directly, and it is inconvenient to carry. There is an urgent need for the development of instant foods that are easy to process and edible.
    [13] The present invention is to meet the above and the demands, after cutting garlic to a certain thickness, and then mixed with various additives and manufactured in the form of confectionery according to a number of processes to facilitate food and portable health supplements and snacks As a technical task, as well as edible, it is introduced into the biscuits to be edible for snacks of children to improve health by the various effects of the garlic component.
    [14] Garlic sweets manufacturing method according to the present invention is a pre-treatment step of removing the peel by separating the garlic by size to remove the foreign matter, and the thickness of 2 ~ 4mm in the long direction as the surface area of the pre-treated garlic Garlic slice forming process of cutting and forming into slices, and the garlic slices cut into the thickness of 2 ~ 4mm into a drier and dried at 60 ~ 80 ℃ for 10 to 20 hours to dry the moisture content to 3 to 10% Drying process, 45 ~ 60wt% fruit juice, 35 ~ 15wt% starch, 15-20wt% egg, 0.5 ~ 2wt% pepper, 1.5 ~ 0.5wt% mustard In the blending seasoning consisting of 1.5 ~ 1wt% coffee, 0.5 ~ 1wt% yeast, 1 ~ 0.5wt% vinegar and apply evenly to the surface of the garlic slices, the seasoning is mixed through the surface coating process Put the applied garlic slices in frying oil at the temperature of 140 ~ 160 ℃ -Fried for 12 minutes, or is characterized in that is made of a dry-heat cooking process learning baked in the oven.
    [1] 1 is a garlic manufacturing process of the first embodiment according to the present invention.
    [2] Figure 2 is a garlic manufacturing process of the second embodiment according to the present invention.
    [3] Figure 3 is a garlic pastry manufacturing process of the third embodiment according to the present invention.
    [15] Hereinafter, a method of preparing garlic sweets according to the present invention will be described in detail with reference to FIGS. 1 to 3.
    [16] 1 is a process of manufacturing garlic sweets of the first embodiment according to the present invention, first, by selecting the garlic to extract the size within a certain range in order to mass-produce a standard product of a certain size, the pre-treatment to remove foreign substances in clear water after removing the shell Step (1) is carried out.
    [17] In this way, the pre-treated garlic cut into a predetermined thickness of 2 ~ 4mm in the longitudinal direction as wide as possible to perform a garlic slice forming step (2), and then put into a dryer 10 at 60 ~ 80 ℃ 10 The drying process (3) is carried out for 20 hours until the moisture content reaches 3 to 10%.
    [18] The reason why the garlic is cut into 2-4mm thickness in the long direction with the largest surface area is that when the garlic slice is formed with a thickness of 2mm or less, the water content is easily broken at 3-10% or less. Not only is it difficult to maintain, but the workability is lowered, and when the garlic slice is formed to a thickness of 4 mm or more, the workability is improved, but the absorption of the mixed additives described later is not desired and the chewability is reduced, thereby cutting the garlic into a thickness of 2 to 4 mm. Most preferably, the intercepts are formed.
    [19] In addition, when the moisture content of garlic slices is 3% or less, it takes a lot of time to absorb the mixed additives to be described later, the workability is reduced, and when the moisture content of garlic slices is 10% or more, the moisture during the dry heat cooking process described later Dehydration and absorption of frying oil at the same time, a lot of air bubbles are generated, the temperature of the frying oil is so severe that the outer portion may burn black, as well as excessive frying oil and energy consumption, the moisture content of garlic slices 3 By keeping it within the range of -10%, it is possible to prevent the axial rate and expand the expansion during the process.
    [20] Through the garlic slice forming process (2) and the drying process (3), the garlic slices dried in a range of 3 to 10% with a water content of 2 to 4 mm thickness are added to various seasonings and mixed with seasonings and mixed with garlic The surface coating step 4 of evenly applying the surface of the section is performed.
    [21] The mixed seasoning is fruit juice 45-60wt%, such as apple, pear, apricot, 35-15wt% starch, 15-20wt% egg, 0.5-2wt% pepper, 1.5-0.5wt% mustard, coffee 1.5 ~ 1wt%, yeast 0.5 ~ 1wt%, and vinegar 1 ~ 0.5wt% is mixed, the viscosity is adjusted according to the mixing ratio of starch is determined the thickness of the clothes applied to the surface of the garlic slices.
    [22] Garlic slices with the mixed additives absorbed into the mixed seasoning made as described above are mixed evenly and evenly distributed on the surface of the garlic slices, then removed before being softened to remove the excess mixed seasoning.
    [23] As the surface coating process (4) is applied, the mixed seasoning is coated on the surface of the garlic slices and then put into a frying oil at a temperature of 140 to 160 ° C., fried for 8 to 12 minutes, or cooked in a oven to dry heat cooking process ( 5) If the oil adsorption degree, taste, chewability is excellent, the dry heat cooking process (5) is completed by cooling at room temperature to complete the manufacturing process of garlic sweets.
    [24] 2 is a process for producing a garlic confectionery of the second embodiment according to the present invention, the moisture content of 3 to 10% as a thickness of 2 ~ 4mm through the garlic slice forming process (2) and the drying process (3) of the first embodiment Mixed additive absorbing process in which dried garlic slices are immersed in mixed additives to add health nutrients, change and improve taste, increase softness, and neutralize spicy taste (6) ) Is added.
    [25] That is, in order to mass-produce a standard product of a certain size, garlic is screened, and only the size within a predetermined range is extracted, followed by a pretreatment step (1) of washing out foreign substances in clear water after removing the shell, and then surface area of the pretreated garlic. Garlic slice forming process (2) is carried out to cut into a constant thickness of 2-4mm in the longest direction as much as possible to form a slice shape, and then put it into a drier and the moisture content is 3 to 10 hours at 60-80 ℃. The drying process (3) is carried out to dry until it reaches a range of ˜10%.
    [26] The garlic slices are dried through the garlic slice forming process (2) and the drying process (3) to have a thickness of 2 to 4 mm, and the moisture content of the dried garlic slices is within the range of 3 to 10%. And, to neutralize the pungent taste is carried out in the mixed additives absorbing process (6) so that the mixed additives are absorbed in the dried garlic slices by immersing the mixed additives for 4 hours at a temperature.
    [27] Herein, the mixed additives will be described in detail with reference to various examples.
    [28] (Mixture additive example 1)
    [29] After dipping for 10 seconds to 1 minute in a mixed additive dissolved in 98 ~ 95wt% of water and 2-5wt% of salt, the salt is infiltrated into the dried garlic slices, making it harmonious as a snack such as beer.
    [30] In this case, when the salt is added below 2wt%, the salinity is too low, and when the salt is added above 5wt%, the salinity is too high and the preference as a snack decreases, and it is most preferable that the salt be added within the range of 2 to 5wt%.
    [31] (Additive Example 2)
    [32] After dipping for 10 seconds to 1 minute in a mixed additive containing 94 to 78 wt% of water, 1 to 2 wt% of salt, and 5 to 20 wt% of sugar, the salt and sugar penetrate into the dried garlic slices. In harmony with the dragon.
    [33] If the sugar is added below 5wt%, the sugar is too low to give sweet taste. If the sugar is added above 20wt%, the sugar is too high and the preference for snacks and snacks is lowered. Most preferred.
    [34] (Additive Example 3)
    [35] After immersion in mixed additives containing 79 ~ 75wt% of water, 1 ~ 2wt% of salt, 5 ~ 20wt% of sugar, and 15 ~ 3wt% of butter (margarine) for 10 seconds ~ 1 minute The salt, sugar and butter ingredients penetrate, making them harmonious for snacking. In particular, the glossiness is enhanced by the butter (margarine) ingredients.
    [36] If the butter is added below 3wt%, the unique flavor and taste of the butter does not come out, and if the butter is added above 15wt%, the taste is felt and the preference for snacking is lowered. Most preferred.
    [37] (Additive Example 4)
    [38] 48 to 36 wt% of water, 1 to 5 wt% of salt, 20 to 5 wt% of sugar, 15 to 3 wt% of butter (margarine), 0.4 to 0.6 wt% of baking powder, 15 to 50% of flour, vanilla or chocolate After immersing in mixed additives containing 0.6 ~ 0.4wt% of fragrance for 10 seconds to 1 minute and taking it out, salt and sugar, butter ingredients, baking powder, and fragrance penetrate into dried garlic slices, making them harmonious for snacking. It is.
    [39] (Additive Example 5)
    [40] Usually, it is prepared by oriental medicine prescription, and is an annual heat retention agent composed of sujijihyang, baekjak, cheongung, tangwi, etc., or Sagunjatang made of ginseng, baekchul, baekbokyeong, licorice, etc. As a refresher in oriental medicine yearbook, after dipping for 1 ~ 2 hours in Seopjeondaebotang consisting of yellow, yellow, ginseng, ginseng, succinomy, baekrye, baekbokyeong, licorice, baekjak, cheongung, and tangung To harmonize as a health food.
    [41] Here, Samul-tang, Sagunja-tang, and Jeopjeondaebo-tang are already known in Korean medicine, so detailed ingredients and mixing ratios are omitted.
    [42] Garlic slices dried within the range of 3 to 10% of moisture content as 2-4 mm thick as described above absorb the mixed additives through the mixed additive absorbing process (6), and then fruit juices such as apples, pears and apricots 45-60wt. %, Starch 35 ~ 15wt%, egg 15 ~ 20wt%, pepper 0.5 ~ 2wt%, mustard 1.5 ~ 0.5wt%, coffee 1.5 ~ 1wt%, yeast 0.5 ~ 1wt%, vinegar 1 ~ 0.5 The surface coating step 4 is applied to the mixed seasoning consisting of wt% and stirred to evenly apply the surface of the garlic slices.
    [43] Thereafter, according to the surface coating step (4), the mixed seasoning is coated on the surface of the garlic slices, and then put into frying oil at a temperature of 140 to 160 ° C., fried for 8 to 12 minutes, or baked in an oven When the cooking process (5) is performed, the degree of oil adsorption, taste, and chewability are excellent, and the drying process is completed by cooling at room temperature after completion of the dry heat cooking process (5).
    [44] 3 is a process of manufacturing garlic sweets of a third embodiment according to the present invention, after the pretreatment process (1) of the first embodiment, the cooking process of boiling garlic (7) is added, and is attached to a confectionery surface such as a biscuit, Or if it is introduced inside the confectionery is to facilitate the dehydration and cooking of garlic.
    [45] In other words, in order to mass-produce the standard product of a certain size, garlic is selected, and only the size within a certain range is extracted, followed by the pre-treatment process (1) to remove foreign substances in clear water after peeling, and then to a low temperature of 4-25 ° C. From garlic is put in water and heated to 100 ℃ to start boiling water (10) to boil for 10-15 minutes after the water starts to boil.
    [46] At this time, the reason for performing the cooking step (7) is to facilitate the dehydration and cooking of the garlic in the dough when the garlic is inserted into the thick dough processing, and the water at room temperature in the cooking process (7) If you add garlic, the garlic is cooked deep and evenly.
    [47] Garlic slices formed by cutting the garlic evenly cooked through the cooking process (7) to a predetermined thickness of 2 to 4mm in the longitudinal direction as wide as possible to carry out a garlic slice forming process (2), and then the cooked garlic Garlic slice forming process (2) is carried out to cut into a constant thickness of 2 to 4 mm in the longitudinal direction with the largest surface area as much as possible, and then put into a drier, and the moisture content is increased for 10 to 20 hours at 60 to 80 ℃. The drying process (3) proceeds to dry until it reaches 3 to 10% range.
    [48] Through the garlic slice forming process (2) and the drying process (3), the dried garlic slices with a thickness of 2 to 4 mm and a moisture content of 3 to 10% range from 45 to 60wt% of fruit juices such as apples, pears and apricots, As starch 35 ~ 15wt%, eggs 15 ~ 20wt%, pepper 0.5 ~ 2wt%, mustard 1.5 ~ 0.5wt%, coffee 1.5 ~ 1wt%, yeast 0.5 ~ 1wt%, vinegar 1 ~ 0.5wt% The surface coating step (4) is applied to the mixed seasonings and stirred and evenly applied to the surface of the garlic slices.
    [49] As the surface coating process (4) is applied, the mixed seasoning is coated on the surface of the garlic slices and then put into a frying oil at a temperature of 140 to 160 ° C., fried for 8 to 12 minutes, or cooked in a oven to dry heat cooking process ( 5) If the oil adsorption degree, taste, chewability is excellent, the dry heat cooking process (5) is completed by cooling at room temperature to complete the manufacturing process of garlic sweets.
    [50] Therefore, in the first and second embodiments, the individual forms of the processed garlic slices are maintained as they are, and can be edible as garlic confections, or by combining several processed garlic slices to form stars, petals, and the like. In the third embodiment, it is possible to attach to the surface of the confectionary such as biscuits, or to be introduced into the confectionary, so that various kinds of garlic sweets can be manufactured according to consumer's preference.
    [51] As described above, in the present invention, after cutting garlic to a certain thickness, various additives are mixed and manufactured in the form of confectionery according to a number of processes, so that the food is easily edible and portable, and is edible as health supplements and snacks. Of course, by introducing into the biscuits edible for snacks of children is to have the effect of promoting health by the various effects of the garlic component.
    权利要求:
    Claims (6)
    [1" claim-type="Currently amended] Pre-treatment process to sort garlic by size and to remove foreign substances by removing the shell and removing it by clear water
    Garlic slice forming process of cutting the pre-treated garlic to a thickness of 2 ~ 4mm in the longitudinal direction as wide as possible, and cut into slices,
    A drying process of drying the garlic slices cut to a thickness of 2 to 4 mm in a dryer and drying at 60 to 80 ° C. for 10 to 20 hours to dry the moisture content to 3 to 10%,
    Garlic slices dried through the drying process fruit juice 45 ~ 60wt%, starch 35 ~ 15wt%, eggs 15 ~ 20wt%, pepper 0.5 ~ 2wt%, mustard 1.5 ~ 0.5wt%, coffee 1.5 ~ A surface coating process of applying evenly to the surface of the garlic slices by putting into a mixed seasoning consisting of 1wt%, yeast 0.5-1wt%, and vinegar 1-0.5wt%;
    Garlic slices, characterized in that produced by the dry heat cooking process is cooked for 8 minutes to 12 minutes by frying the garlic flakes coated with the mixed seasoning through the surface coating process into 140 ~ 160 ℃ temperature frying oil, or baked in the oven Manufacturing method.
    [2" claim-type="Currently amended] According to claim 1, After the pre-treatment process, prepared by including the cooking process boiled for 10 to 15 minutes after the water starts to boil by heating the washed garlic to 100 ℃ by lowering the garlic in water from 4 ~ 25 ℃ low temperature Garlic sweets manufacturing method characterized in that.
    [3" claim-type="Currently amended] The method according to claim 1 or 2, after the drying process, by dipping for 10 seconds to 1 minute in a mixed additive dissolved in water 98 ~ 95wt% and salt 2 ~ 5wt% to absorb the mixed additive in the dried garlic slices Garlic confectionery manufacturing method characterized in that it comprises a mixed additive absorption process (6).
    [4" claim-type="Currently amended] 4. The method of claim 3, wherein the mixed additive is 94 to 78 wt% of water, 1 to 2 wt% of salt, and 5 to 20 wt% of sugar.
    [5" claim-type="Currently amended] The method of claim 3, wherein the mixed additive comprises water 79 ~ 75wt%, salt 1 ~ 2wt%, sugar 5 ~ 20wt%, butter 15 ~ 3wt%.
    [6" claim-type="Currently amended] The mixed additive of claim 3, wherein the mixed additive is 48 to 36 wt% of water, 1 to 5 wt% of salt, 20 to 5 wt% of sugar, 15 to 3 wt% of butter, 0.4 to 0.6 wt% of baking powder, and 15 to 50 minutes of powder. Garlic confectionery manufacturing method, characterized in that consisting of 0.6 and 0.4wt% vanilla flavoring.
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    同族专利:
    公开号 | 公开日
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2003-01-16|Application filed by 조양래
    2003-01-16|Priority to KR1020030002858A
    2004-07-23|Publication of KR20040065712A
    优先权:
    申请号 | 申请日 | 专利标题
    KR1020030002858A|KR20040065712A|2003-01-16|2003-01-16|Manufacturing method of garlic confectionery|
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