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KR-102964452-B1 - Odorless garlic with increased active ingredients

KR102964452B1KR 102964452 B1KR102964452 B1KR 102964452B1KR-102964452-B1

Abstract

The present invention relates to odorless garlic with increased active ingredients, wherein raw garlic is aged at a low temperature of 30 to 35°C for 20 to 40 days, thereby removing 85 to 95% of the odor components of the garlic and increasing the content of the active ingredients SAC and S1PC.

Inventors

  • 경규항
  • 우혁제
  • 강민정
  • 차건수

Assignees

  • (재)남해마늘연구소

Dates

Publication Date
20260512
Application Date
20211029

Claims (6)

  1. A method for producing odorless aged garlic with increased active ingredients by low-temperature aging of milky white raw garlic at 30 to 40°C for 20 to 40 days, The above raw garlic does not contain mannitol, and The above aged garlic is (i) containing 300 mg/100 g or more of mannitol, (ii) Compared to the above raw garlic, the content of S-allyl cysteine increases by more than 10 times, and the content of S-1-propenyl-L-cysteine increases by more than 15 times, and (iii) The alliin content is reduced by 70% or more compared to the above raw garlic, and (iv) A method for producing odorless aged garlic with increased active ingredients, characterized in that the total content of volatile sulfur compounds including 3-vinyl-1,2-dithiacyclohex-5-ene, 3-vinyl-1,2-dithiacyclohex-4-ene, disulfide, trisulfide and tetrasulfide is reduced by 85% or more.
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  5. In Article 1, A method for producing odorless aged garlic with increased active ingredients, characterized in that the fructan content contained in the aged garlic is reduced by 30% or more compared to the raw garlic.
  6. Aged garlic produced by low-temperature aging milky white raw garlic at 30–40°C for 20–40 days, wherein the raw garlic does not contain mannitol, The above aged garlic is (i) containing 300 mg/100 g or more of mannitol, (ii) Compared to the above raw garlic, the content of S-allyl cysteine increases by more than 10 times, and the content of S-1-propenyl-L-cysteine increases by more than 15 times, and (iii) The alliin content is reduced by 70% or more compared to the above raw garlic, and (iv) Odorless aged garlic with increased active ingredients, characterized by a total content of volatile sulfur compounds including 3-vinyl-1,2-dithiacyclohex-5-ene, 3-vinyl-1,2-dithiacyclohex-4-ene, disulfide, trisulfide and tetrasulfide reduced by 85% or more.

Description

Odorless garlic with increased active ingredients The present invention relates to odorless garlic with increased active ingredients, and more specifically, to odorless garlic in which 85-95% of the odor components of garlic are removed and the content of the active ingredients SAC and S1PC is increased. The various benefits of garlic are known to be attributed to sulfur-containing compounds in garlic, such as alliin, allicin, S-allyl-L-cysteine (SAC), sulfides, dithiin, and ajoene, and it has been reported that the benefits of raw garlic are mainly due to alliin. Garlic is dried and powdered to be used as a material for complex seasonings, and in the West and Japan, it is used not only as a seasoning but also as a functional material. Recently, research and commercialization of black garlic, which has increased browning substances through aging, are being carried out. Korea consumes 6.37 kg of garlic per person annually, which is higher than the United States (0.93 kg), Italy (0.74 kg), and Japan (0.21 kg) (Korea Food Research Institute, 2019). Consequently, Koreans who consume large amounts of garlic emit a distinctive body odor that can be perceived as strong by foreigners. As a result, Korean expatriates living abroad often experience discomfort in interpersonal relationships due to the smell of garlic, and kimchi, which uses a large amount of garlic, is considered a food to be avoided. Furthermore, even if there is no pungent taste or smell when consuming garlic soaked in honey or roasted garlic, odors may be emitted through respiration or excrement. This is because undigested garlic components are released as highly volatile odor compounds due to the breakdown by microorganisms and bacteria residing in the large intestine. Garlic itself does not have a strong odor, but when alliin, a precursor in garlic, reacts with alliinase (alliin lyase) present in the bulb as the tissue is crushed, allicin, a highly volatile substance, is produced, resulting in a strong odor. At this time, thiosulfinate, pyruvic acid, and ammonia are produced, and allicin is the most abundant of the thiosulfinate compounds. In particular, SAC (S-allylcysteine) is contained in large quantities in aged garlic ( Allium sativum ) and has been reported through various studies over the past few years to possess diverse physiological activities such as antioxidant, anti-inflammatory, neuroprotective, and anticancer functions. S1PC (S-1-Propenyl-L-Cysteine) also increases in garlic that has been aged for a long period and is known to have various benefits such as immune activation and improvement of blood circulation. Therefore, to maximize the positive effects of garlic, research on reducing garlic odor is essential as a prerequisite. Domestic patents primarily focus on methods to develop odorless garlic by inactivating the alliinase enzyme, and numerous patents pertain to "methods for manufacturing odorless garlic." Korean Patent Publication No. 10-1994-0013353 (published on July 15, 1994) discloses a method of processing and commercializing odorless garlic by sorting, washing, and peeling garlic, and boiling a brine solution containing 10-15% salt at 105-110℃, and Korean Patent Publication No. 10-1995-0028648 (published on November 22, 1995) discloses a method of manufacturing odorless garlic by using vinegar to remove the odor of garlic so that bad breath does not occur after eating, and by penetrating calcium ions into the garlic to make the tissue almost identical to raw garlic. In addition, Korean Patent Publication No. 10-2008-0092322 (published on October 15, 2008) discloses a method for producing odorless garlic by preparing peeled garlic, washing it in cold water, and then treating it with hot water and cooling, placing it in a final bottle or pouch bag, vacuum packaging it, and distributing it under low-temperature refrigeration at 4℃. The invention involves inactivating alliinase by varying the immersion temperature of the hot water to 60-78℃ depending on the size of the garlic (medium, high grade). Furthermore, Korean Patent No. 10-1993-0019129 (published on October 18, 1993) relates to a method for producing odorless garlic by removing odor-causing substances without loss of nutritional components of garlic using ultra-high pressure treatment technology. It discloses a method of powdering or liquefying by adjusting the high-pressure treatment conditions in an ultra-high pressure device to a pressure of 2000-8000 atmospheres and a temperature of 0-70℃. However, the aforementioned prior art focuses on inactivating alliinase through heat and acid treatments, and generally requires a significant amount of time during processing. Furthermore, in addition to odor-causing substances, the unique nutritional and special components of garlic are leached out or lost during the process, resulting in a decrease in the garlic's natural flavor and softening of the tissue. Consequently, it is difficult to maintain the shape of the garlic,