Studies on Oleoresin Product from Spices 3. Rapid Processing of Garlic Oleoresin

향신재료를 이용한 Oleoresin제조에 관한 연구 3. 마늘 Oleoresin의 속성제조

  • 배태진 (여수수산대학 식품공학과) ;
  • 강훈이 (여수수산대학 식품공학과) ;
  • 김현주 (여수수산대학 식품공학과) ;
  • 최옥수 (경상대학교 식품영양학과) ;
  • 하봉석 (경상대학교 식품영양학과)
  • Published : 1993.02.01

Abstract

This study was intended to investigate the effects of solvents, particle size of a sample, sample to solvent ratio, temperature and time on the extraction of garlic oleoresin. Among eleven solvents used for oleoresin extraction from garlic, the optimal solvent was methyl alcohol. The most appropriate particle size of garlic, extracting temperature and mixing ratio of garlic to methyl alcohol were 20mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. On the basis of yield in oleoresin extraction, optimum extracting time was about 4 hours. The yield of oleoresin under the above-mentioned conditions was 21.3%. "L" and "b" as color appearance were decreased, whereas "a"was increased slightly during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Changes in the pyruvate content showed close relation to pH value. During storage pyruvate content of garlic oleoresin was decreased as increasing storage temperature.

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