This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content ...
This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content of K was high after 10 days aging in Yukjok garlic and after 15 days in the elephant garlic. The Fe, Na, K, and Mg content was high in Yukjok black garlic after 15 days, and Na, K, Ca, and Mg were high in the elephant black garlic aged for 15 days. The crude fat content was high in both Yukjok black garlic and elephant black garlic after 15 days. Vitamin C content was highest in both types of garlic after aging for 15 days. An analysis of four kinds of organic acids showed that citric acid was the only organic acid to appear in raw garlic of Yukjok garlic and elephant garlic. Black Yukjok garlic and elephant black garlic had a greater total amino acid content than the raw garlic of either type. However, among the tested amino acids, 13 kinds of amino acids were at their highest after five days of ripening in Yukjok black garlic, while 15 kinds of amino acids were abundant in elephant garlic after the same period. Eight kinds of amino acids were high after aging for 15 days. Through this study, it was confirmed that, in the process of making black garlic, changes in the main components of the garlic occur through different routes, and these changes vary depending on the garlic species. Therefore, this study provided basic data for the processing of Seosan's Yukjok black garlic and elephant black garlic.
This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content of K was high after 10 days aging in Yukjok garlic and after 15 days in the elephant garlic. The Fe, Na, K, and Mg content was high in Yukjok black garlic after 15 days, and Na, K, Ca, and Mg were high in the elephant black garlic aged for 15 days. The crude fat content was high in both Yukjok black garlic and elephant black garlic after 15 days. Vitamin C content was highest in both types of garlic after aging for 15 days. An analysis of four kinds of organic acids showed that citric acid was the only organic acid to appear in raw garlic of Yukjok garlic and elephant garlic. Black Yukjok garlic and elephant black garlic had a greater total amino acid content than the raw garlic of either type. However, among the tested amino acids, 13 kinds of amino acids were at their highest after five days of ripening in Yukjok black garlic, while 15 kinds of amino acids were abundant in elephant garlic after the same period. Eight kinds of amino acids were high after aging for 15 days. Through this study, it was confirmed that, in the process of making black garlic, changes in the main components of the garlic occur through different routes, and these changes vary depending on the garlic species. Therefore, this study provided basic data for the processing of Seosan's Yukjok black garlic and elephant black garlic.
타 지역의 마늘 및 흑마늘의 기능성에 대한 연구가 활발히 이루어졌으나 서산육쪽마늘에 대한 국내의 연구는 생육에 관한 내용에 한정되어 있으며, 육쪽마늘과 코끼리마늘의 발효에 대한 연구는 전무한 실정이다. 따라서 본 연구에서는 서산육쪽마늘과 코끼리마늘을 흑마늘로 숙성시킬 시에 새롭게 생성되거나 증강되는 유효성분을 측정하고 분석함으로써 새로운 기능성 식품소재로서의 활용 가능성을 알아보고 국내에 잘 알려지지 않은 서산육쪽마늘과 코끼리마늘의 흑마늘 제조시 생리활성을 시기별로 비교하여 기초자료로 활용하고자 한다.
제안 방법
서산육쪽마늘과 코끼리마늘은 실험실에서 흐르는 물에 2회 세척한 다음 자연 건조하여 물기를 제거하였고 세척․건조된 생마늘을 2중 찜솥을 이용하여 100℃에서 20분간 가열하였다. 흑마늘은 가열 숙성기에서 스테인리스스틸 용기에 담아 50∼90℃까지 온도를 변화시키면서 5일, 10일, 15일간 숙성시켜 사용하였다.
대상 데이터
본 실험에서 사용한 시료는 충남지역을 대표하는 충남 서산에서 재배된 것을 서산의 농업회사법인산야원(주)을 통해 제공받아 실험에 사용하였다. 서산육쪽마늘과 코끼리마늘은 실험실에서 흐르는 물에 2회 세척한 다음 자연 건조하여 물기를 제거하였고 세척․건조된 생마늘을 2중 찜솥을 이용하여 100℃에서 20분간 가열하였다.
Fe, Na, K, Mg의 함량은 육쪽흑마늘에서 높았고, 코끼리흑마늘에서는 15일 숙성에서 Na, K, Ca, Mg의 함량이 높았다. 조지방 함량도 육쪽흑마늘 15일 숙성, 코끼리흑마늘 15일 숙성에서 높게 나타났다.
무기성분중 모든 처리구에서 Mg의 함량이 가장 높았으며, Ca의 함량은 각 처리구의 15일 숙성에서 높게 나타났다. K의 함량은 육쪽흑마늘 10일 처리, 코끼리흑마늘 15일 처리에서 높게 나타났다.
본 연구를 통하여 흑마늘을 만드는 과정 속에서 마늘의 주요 성분변화가 다양한 경로로 이루어지며, 특히 마늘의 종에 따라서도 달라짐을 확인하였다. 이러한 결과는 서산 육쪽마늘과 코끼리마늘의 가공에 대한 기초자료로써 활용될 수 있을 것으로 판단된다.
육쪽흑마늘과 코끼리흑마늘은 육쪽마늘 및 코끼리마늘에 비하여 총 아미노산 함량은 증가하는 경향을 나타내었으나 검사 아미노산 중 육쪽흑마늘 5일 숙성에 13종류 아미노산이 높게 나왔고 코끼리흑마늘은 15일 숙성에서 8종류 아미노산이 높게 나왔다.
조지방 함량도 육쪽흑마늘 15일 숙성, 코끼리흑마늘 15일 숙성에서 높게 나타났다. 흑마늘 숙성시기별 Vitamin C 함량은 육쪽흑마늘 15일 숙성, 코끼리흑마늘은 15일 숙성에 가장 높게 나타났다. 흑마늘 숙성 시 4종의 유기산을 분석한 결과 육쪽흑마늘 및 코끼리생마늘에서 citric acid 유기산만이 나타났다.
후속연구
본 연구를 통하여 흑마늘을 만드는 과정 속에서 마늘의 주요 성분변화가 다양한 경로로 이루어지며, 특히 마늘의 종에 따라서도 달라짐을 확인하였다. 이러한 결과는 서산 육쪽마늘과 코끼리마늘의 가공에 대한 기초자료로써 활용될 수 있을 것으로 판단된다.
흑마늘 숙성 시 육쪽마늘은 proline, 코끼리마늘은 proline, tyrosine, lysine, tryptophan이 감소하였다. 흑마늘 제조 시 숙성시기별 몇 가지 아미노산 함량이 증가하는 이유에 대해서는 앞으로 추가 연구가 필요하다.
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