JP3071971B2 - Seasoning production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning using garlic as a raw material.

[0002]

2. Description of the Related Art Conventionally, as a method for producing a seasoning using garlic as a raw material, there is, for example, a method described in JP-A-59-210864.

[0003] That is, such a method for producing a seasoning includes a blanching step of heating garlic, a pulverizing step of pulverizing the garlic blanched in the blanching step, and a garlic pulverized in the pulverizing step. A water extraction step of extracting the components from, and a solid-liquid separation treatment step of solid-liquid separation of the water extract subjected to the water extraction treatment in the water extraction step,
It comprises a deodorization step of deodorizing the separated liquid subjected to the solid-liquid separation processing in the solid-liquid separation step, and a commercialization step of concentrating or pulverizing the separated liquid deodorized in the same deodorization step to produce a product.

[0004] In the deodorizing step, the separated liquid is deodorized using an ion exchange resin or a molecular sieve membrane, or subjected to a steam distillation treatment to be deodorized.

[0005]

However, the above-mentioned method for producing a seasoning still has the following problems.

[0006] The production efficiency of the seasonings is low and the production cost is high due to many production steps.

[0007] In the deodorizing step, there is a possibility that a lot of umami taste is lost along with the deodorizing.

[0008]

Therefore, the present invention does not provide a method for producing a seasoning, wherein garlic is steamed by pressurized steam obtained by evaporating dissolved water of an organic acid, and then paste is formed. It is assumed that.

Further, the present invention provides a treatment before steaming garlic, wherein the garlic is immersed in mineral ion water in which mineral ions such as calcium, potassium and sodium are dissolved for a certain period of time. It is also characterized in that the garlic is made into a paste after adding water.

Here, as garlic, raw garlic can be sliced and used, or sliced and dried garlic can be rehydrated and used.

As the organic acid, malic acid, citric acid, acetic acid and the like can be used.

The concentration of the organic acid dissolved water is preferably 0.05 to 3%.

The steam pressure when steaming garlic is as follows:
1.1 to 2 atm is preferred.

The time for steaming garlic is preferably 20 to 30 minutes per 100 g of garlic.

The garlic after steaming can be made into a paste by a pulverizing and kneading device such as a cutter mixer.

The time for immersing garlic in mineral ion water is preferably 30 minutes to 1 hour.

The sliced dry garlic can be rehydrated with mineral ion water.

The concentration of the organic acid solution added to the steamed garlic is preferably 0.1 to 3%.

[0019]

Embodiments of the present invention will be described below with reference to the drawings.

A shown in FIG. 1 is a seasoning production apparatus,
Is a furnace as a heat source, 2 is a pressure cooker, 3 is a pressure cooker 2
The receiving tray 3 is provided inside the receiving tray 3, and the supporting tray 3a
Is provided in the pressure cooker 2 via the same column 3a so as to maintain a constant interval between the ac receiving plate 3 and the bottom 2a of the pressure cooker 2. The garlic storage basket 4 is placed via the cage support 4a, and the cage support 4a keeps a constant distance between the garlic storage basket 4 and the inner surface of the receiving tray 3.

In this way, the dissolving water W of malic acid as an organic acid is put into the pressure cooker 2, but at this time, the dissolving water W is prevented from entering into the receiving tray 3.

When the garlic storage basket 4 is placed on the garlic receiving tray 3, the agar a leaked from the garlic N in the garlic storage basket 3 into the garlic receiving basket 3 is transferred to the garlic N in the garlic storage basket 4. It does not adhere.

Next, a method for producing the seasoning according to the present invention using the above-described seasoning production apparatus A will be specifically described.

1000 sliced into mineral ion water
g of garlic N for 40 minutes.

In this way, leakage of the aqua described later is effectively performed.

Into the pressure cooker 2, 1% malic acid dissolved water W is introduced.

At this time, the dissolved water W is set to a position lower than the lower surface of the receiving tray 3.

The garlic storage basket 4 contains 1000 g of the garlic N pretreated as described above, and the basket 4 is placed on the basket receiving portion 3b of the receiving tray 3 provided in the pressure cooker 2.

The furnace 1 is ignited to heat the pressure cooker 3 for about 1 hour and 30 minutes.

At this time, the dissolved water W in the pressure cooker 2 is about 1.2
The garlic N in the garlic storage basket 4 is continuously steamed as the pressurized steam of the atmospheric pressure.

Then, from the steamed garlic N,
In the receiving tray 3. By leaking such aqua, it is possible to remove garlic N from the garlic N other than umami.

At this time, the water a in the water receiving tray 3 is dissolved water W
Do not get inside.

The garlic storage basket 4 is taken out of the pressure cooker 2, the garlic N steamed is taken out of the basket 4, and 0.5% dissolved water of malic acid is added to the garlic N.

In this manner, the pH of the seasoning as a final product can be adjusted and the taste can be improved.

The garlic N to which malic acid is added is pulverized by a cutter mixer and kneaded to produce a paste to produce a product.

Tables 1 and 2 show the sensory evaluation and the like when 100 people eat each of the dishes to which the seasonings added as described above and the dishes without the seasonings are added. Shows the results.

That is, Table 1 shows the results obtained by adding 2 g of the seasoning produced according to the present embodiment to 500 ml of “soy sauce ramen soup” containing no garlic and one not adding the same seasoning. Shows the results of a panel test of 100 people.

[0038]

[Table 1]

Table 2 shows that a seasoning prepared according to the present example was added to a commercially available bottled "Shiouni" in a proportion of 1% by weight and a seasoning without the seasoning was prepared. The results of a panel test of 100 people for each are shown.

[0040]

[Table 2]

From the results of the sensory evaluation, it was clarified that the following effects were obtained when the seasoning according to the present example was used.

[0042] The taste of the ingredients of the dish is increased, and in particular, the salty taste is rounded.

Regardless of the type of dish, the taste of the dish becomes mellow.

Even when added to the dish, the garlic does not smell, so that the garlic is not felt by the food,
Can be used for various dishes.

There is no bad breath due to garlic even after eating the dish.

The seasonings produced as described above were allowed to stand at room temperature (for example, 24 ° C.), and changes in the quality of the seasonings were observed.

As a result, the seasoning did not deteriorate even after 6 months.

Therefore, it was found that handling of such a seasoning was easy.

In the present embodiment, the pressure cooker 2 is used. In addition to this, pressurized steam obtained by evaporating dissolved water of an organic acid is blown into a closed vessel equipped with a pressure regulating valve. Also, it is possible to leak aqua from the garlic N.

[0050]

According to the present invention, the following effects can be obtained.

That is, in the present invention, garlic can be deodorized easily and surely while maintaining the garlic taste without providing a deodorizing step that easily loses the garlic taste, and efficiently and inexpensively. It can be made into a product by pasting.

[Brief description of the drawings]

FIG. 1 shows a seasoning production apparatus according to the present invention.

[Explanation of symbols]

 A Seasoning production equipment 1 Furnace 2 Pressure cooker 3 Acupuncture tray 4 Garlic storage basket

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-257847 (JP, A) JP-A-53-113051 (JP, A) JP-A-52-151751 (JP, A) JP-A-4- 45767 (JP, A) JP-A-4-126048 (JP, A) JP-A-5-252289 (JP, A) JP-A-60-94073 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/221

Claims (3)

(57) [Claims] 1. A method for producing a seasoning, wherein garlic is steamed by pressurized steam obtained by evaporating dissolved water of an organic acid, and then paste is formed. 2. The process for producing a seasoning according to claim 1, wherein the garlic is immersed in mineral ion water in which mineral ions such as calcium, potassium, and sodium are dissolved for a certain period of time before the garlic is steamed. Method. 3. The method for producing a seasoning according to claim 1, wherein the garlic is made into a paste after adding dissolved water of an organic acid to the steamed garlic.