JP3650052B2 - Garlic egg yolk - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to garlic egg yolk powder that can be used in the fields of health food and food addition.
[0002]
[Prior art]
The method for producing garlic egg yolk is disclosed in JP-A-4-158759, JP-A-2-49560, JP-A-61-28361, JP-A-61-199757, and the like.
[0003]
As for the sales form of garlic egg yolk, after finishing garlic egg yolk to flour, it is mixed with oil such as safflower oil, further pulverized with a pulverizer and injected into gelatin capsule, soft capsule with garlic egg yolk It is sold at.
[0004]
Only the present applicant sells garlic egg yolk as a powder to eat as it is. The production of garlic egg yolk powder sold by the present applicant will be briefly described as follows.
[0005]
The garlic is peeled, and then the heat is removed from the garlic, and the garlic is made into a paste using a mixer or a grinder. The egg yolk is divided into chicken eggs, and the yellowish portion is mixed with a mixer, and the filter is used to remove the calaza to make a uniform paste-like egg yolk liquid.
[0006]
Next, garlic paste and egg yolk paste are mixed in a temperature range from room temperature to 60 ° C., and then heated from 60 ° C. to 110 ° C. to continue kneading. When kneading is continued for a long time, it becomes powder from the state of the paste. Take it out of the kettle and dry it in powdered form. Next, after roasting at a temperature of 90 to 140 ° C., the mixture is pulverized using a pulverizer. The pulverized powder was sold in a 180 g aluminum pack sealed.
[0007]
The present inventors have found the following problems in garlic egg yolk powder sold by the above method.
[0008]
1. The smell is smelly.
2. Different from the previous powder.
3. Powder sticks to the mouth.
4). Powder clogs teeth.
5. The color of the powder is different from the previous one.
As a result, powder sales were sluggish. Analyzing the above problem, the smell is smelly and the texture is bad.
[0009]
[Problems to be solved by the invention]
Therefore, in order for garlic egg yolk to be eaten deliciously in a powdered state, the problem of smell and texture must be solved.
[0010]
As a problem of odor, it can be considered that the garlic is not brominated, but since the garlic egg yolk is not brominated with high technology, the present inventors left the garlic egg yolk powder in a normal state, Since it is hygroscopic and oxidation proceeds quickly, we tried to keep the quality by drying the powder sufficiently. The problem of poor texture is related to the moisture content of the powder and the size of the powder. In particular, a product pulverized using a pulverizer has a problem that fine powder of 100 microns or less is mixed and sticks to the mouth when eating. When the coarse powder is dried, the powder becomes hard and clogs the teeth when eaten. As for the color tone of the powder, if the powder is finely crushed, it becomes a finer cream color from brown to yellow, so the aesthetic elements are lost to the appearance, so it is necessary to adjust the powder fineness distribution within a certain range.
[0011]
In order to solve the above problem, it is necessary to reduce the amount of the powder to make a package. The package may be a three-way seal, but it may be a stick or a hard capsule. The quality can be maintained for a long time by making the package. However, as for the work to make a sachet, it was possible to put it in manually, but it was impossible to put it in an automatic machine because there was a lot of oil in garlic egg yolk. In order to package using an automatic machine, the powder must be granulated and flowable.
[0012]
In order to granulate garlic egg yolk powder, various additives such as zeolite, sodium hydrogen carbonate and plant extracts are considered. Garlic egg yolk is used to make people eat deliciously, so automatic packaging is possible and the taste and texture are even more important. In order to achieve the above-mentioned object, the present inventors have conducted intensive studies, and as a result, the present invention can drastically improve quality retention and solve the problems of texture and smell at the same time only by adding cyclodextrin to garlic egg yolk. Was completed.
[0013]
[Means for Solving the Problems]
The gist of the present invention will be described.
[0014]
Cyclodextrin in mixture or garlic egg yolk powder and finished fine garlic paste and egg yolk paste containing 0.3% to 20%, particle size 0. 2mm~2. Garlic egg yolk, characterized in that the 5mm of granules It relates to powder.
[0015]
The garlic egg yolk powder according to claim 1, wherein the water content is 4% or less.
[0016]
The garlic egg yolk powder according to any one of claims 1 and 2 , wherein the garlic egg yolk powder is stored in a sealed form with an internal content of 0.3 to 50 g.
[0017]
The garlic egg yolk powder according to any one of claims 1 to 3 , wherein the garlic egg yolk powder is stored in a three-sided seal, a stick, or a hard capsule to produce a product.
[0018]
DETAILED DESCRIPTION OF THE INVENTION
The preferred embodiment of the present invention (how to carry out the invention) will be briefly described by showing its effects.
[0019]
Cyclodextrin is a cyclic oligosaccharide obtained by allowing a microbial enzyme to act on starches, and glucose molecules are bound by α-1,4 glucoside bonds. Those in which 6 glucoses are bound in a ring are called α-cyclodextrin, 7 are called β-cyclodextrin, and 8 are called γ-cyclodextrin. Cyclodextrins are extremely unique substances that show hydrophilicity outside the cyclic structure and lipophilicity inside. Various substances are taken into this cavity to form an inclusion complex. It is known that it is effective for stabilizing unstable substances, retaining volatile substances, masking off-flavors, solubilizing poorly water-soluble substances, suppressing hygroscopicity, and powdering viscous substances.
[0020]
Cyclodextrin is recently used for flavoring of wasabi, hot pepper, and almonds, but when used in garlic egg yolk powder, it not only granulates the powder, but also makes garlic egg yolk powder more non-brominated and eats very much. It was a surprising result to be easy.
[0021]
Cyclodextrin-added garlic egg yolk granules are obtained by spraying cyclodextrin dissolved in water with a fluidized bed granulator into a powdered garlic egg yolk powder and drying it. It can also be obtained by adding a cyclodextrin during the production process of making garlic egg yolk and kneading the mixture to a wet powder and granulating it with a dome type granulator or the like. In this way, the granular garlic egg yolk powder can be packaged using an automatic packaging machine, and not only can the quality be maintained, but also the smell and texture can be improved.
[0022]
As for the amount of cyclodextrin added, if it is 0.3% or less with respect to garlic egg yolk powder, the granule effect is not obtained so much, and if it exceeds 20%, the taste of garlic egg yolk is lost and it is not effective.
[0023]
If the water content of garlic egg yolk exceeds 4%, it will give off a bad odor when stored for a long period of time, resulting in faster oxidation and extremely difficult to eat. The moisture content is preferably 1% or less. Garlic egg yolk powder has a hygroscopic property, and even if it is once dried, the moisture content becomes 4% or more per day in the temperature and humidity conditions at that time. Therefore, once dried, it must be sealed and stored immediately. There is no particular limitation on the sealing material, but an aluminum coating is preferably a high-density polyethylene of 20 microns on the outer surface of 7 microns, a polyester of 20 microns on the outer surface, a high-density polyethylene of 20 microns on the inner surface, and a low-density polyethylene of 20 microns on the inner surface. Such a thing is suitable. An amount of 0.3 to 50 g that can be used once for this sealing material is good. Preferably 1-2 g is good.
[0024]
As a result of performing various tests on the particle size distribution of the powder, when a fine powder of 0.2 mm or less enters, it sticks to the mouth and becomes too large when the powder becomes 2.5 mm or more. The thickness is preferably 0.3 to 1.2 mm. Regarding the particle size distribution, the particle size in the above range needs to be 60% or more. It is preferably 95% or more.
[0025]
【Example】
Specific examples of the present invention will be described.
[0026]
Example 1
Garlic was peeled from raw garlic, peeled off, washed and steamed, and then put into a mixer to prepare 20 kg of paste. The egg yolk was divided into chicken eggs, and only the yellowish portion of the egg was taken out. The yellowness was mixed with a mixer, the egg was removed through a filter, and 10 kg egg yolk paste was prepared. State of room temperature 20 kg of garlic paste and 10 kg of egg yolk paste were mixed in a kettle, and then gradually heated to 85 degrees. The kneading was continued for 7 hours until it became powder at 85 degrees, and then the kettle was discharged. Then, after drying with a drier, it was applied to a pulverizer to obtain about 12 kg of garlic egg yolk powder.
[0027]
In order to granulate garlic egg yolk powder, a product prepared by dissolving 500 g of Dexipearl K-100, manufactured by Shimizu Minato Seika Co., Ltd., in 1.5 liters of water was prepared. Garlic egg yolk powder was put into a high-speed agitation granulator SPG-25 manufactured by Dalton Co., Ltd. and rotated at a mixer rotation speed of 300 rpm, a chopper rotation speed of 3000 rpm, and a product temperature of 20 degrees, and about 2 liters of a 25% cyclodextrin solution. Was sprayed for 5 minutes with one fluid nozzle. Thereafter, the mixture was pulverized for 3 minutes, and the garlic egg yolk was taken out from the high-speed stirring granulator and dried at 85 degrees for 70 minutes. Since this granular garlic egg yolk has a little lumps, it was removed using a 12-mesh sieve and 11.3 kg of granular garlic egg yolk was obtained. This granular garlic egg yolk powder has a water content of 0.5% or less, has extremely good flowability, and there is no problem even if it is packaged by an automatic machine.
[0028]
The granulated garlic egg yolk powder was packaged in an internal volume of 1 g using a PN80 stick type automatic packaging machine manufactured by Sanko Machinery Co., Ltd. This can be eaten deliciously with almost no deterioration in quality even after 3 months from manufacture.
[0029]
Example 2
Garlic was peeled from raw garlic, peeled off, washed and steamed, and then put into a mixer to prepare 20 kg of paste. The egg yolk was divided into chicken eggs, and only the yellowish portion of the egg was taken out. The yellowness was mixed with a mixer, the egg was removed through a filter, and 10 kg egg yolk paste was prepared.
[0030]
In a state of room temperature, 20 kg of garlic paste and 10 kg of egg yolk paste were mixed in a kettle, and then gradually heated to 85 degrees. After kneading for 5 hours at 85 ° C., 500 ml of DEXIPAL K-100 (Shionko Minato Sugar Co., Ltd.) is placed in the kettle and kneaded for 30 minutes, and then raised in a wet powder state. did. The wet powder was granulated using a Dome Gran DG-L1 type manufactured by Dalton Co., Ltd. with a moisture content of about 10 to 17%. The size of granulation is garlic egg yolk powder that can be granulated to 0.6-2mm by changing the size of the dome die. After drying, it was further dried with hot air at 110 degrees for 10 minutes. After drying, when the elongated granulated product was passed through a 12-mesh sieve, it was spontaneously destroyed and a granulated product with uniform grains was obtained. This granular garlic egg yolk powder has a water content of 0.5% or less, and has a very good flowability, and it is possible to fully fill hard capsules with a three-side seal or stick. Granular garlic egg yolk powder was packaged in a 3-way seal with an internal capacity of 1.2 g using SANKO MC-101 manufactured by Sanko Machinery Co., Ltd. A hard capsule filled with garlic egg yolk having an internal volume of 500 mg was manufactured using a hard capsule filling machine manufactured by Warner Lambert Co., Ltd.
[0031]
【The invention's effect】
Since the present invention is configured as described above, a cyclodextrin is added to garlic egg yolk, granulated into a granule, adjusted in particle size, sufficiently dried, and stored in a sealed state. Since it can be stored for a long period of time, the field of eating powder as it is will expand.
[0032]
In addition, garlic egg yolk powder can be eaten together with various foods, making it a new element of cooking and becoming healthy, so the field of use of garlic egg yolk powder is significantly expanded.
[0033]
In other words, by adding dextrin, quality retention is improved, there is no odor problem , and it becomes a granule having a suitable hardness and a suitable size, thus improving the texture and providing an excellent garlic egg yolk powder. can do.
[0034]
Further, in the inventions of claims 2, 3 and 4, the above-mentioned use effect is surely exhibited, the flowability is further improved, and it is further easier to package and commercialize using an automatic machine, It becomes a revolutionary garlic egg yolk powder that is extremely practical.

Claims (4)

Cyclodextrin in mixture or garlic egg yolk powder and finished fine garlic paste and egg yolk paste containing 0.3% to 20%, particle size 0. 2mm~2. Garlic egg yolk, characterized in that the 5mm of granules powder.   The garlic egg yolk powder according to claim 1, wherein the water content is 4% or less.   The garlic egg yolk powder according to any one of claims 1 and 2, wherein the garlic egg yolk powder is stored as a product with a content of 0.3 g to 50 g.   The garlic egg yolk powder according to any one of claims 1 to 3, wherein the garlic egg yolk powder is stored in a three-sided seal, a stick or a hard capsule to produce a product.