JP4070138B2 - Processed garlic and its processing method - Google Patents

Description

    The present invention is centered on all fields related to food and its processing, especially the technical field related to processing of garlic, so as to further increase its added value and contribute to maintaining the health of many people. Selling new foods from fields that are directly involved in the processing of such garlic and such garlic with increased added value, as well as those that create new food using garlic with increased added value Fields related to human health management using active ingredients obtained from garlic, various facilities and equipment necessary for them, especially fields that manufacture and sell equipment related to warm storage, etc. Providing necessary materials and parts, such as wood, concrete, natural stone, metal, plastic supply fields, machinery and tools necessary for processing these materials and parts Field, the electronic components incorporated in them, the field of control equipment that integrates them, the field of various measuring instruments, the field of power equipment that moves the equipment, the equipment, the electricity that is the energy and the electricity that is the energy source The field of oil, as well as testing and researching these facilities and equipment, and the fields related to their display, sales, import / export, and use, and the recovery and transportation of waste debris generated during their processing In addition to the fields of collection and transportation, recycling that efficiently recycles waste, and other new fields that cannot be envisaged at the present time, there are no unrelated technical fields.

(Points of interest)
Garlic is a lily family perennial that originates in West Asia, and has been brought to Japan through China since ancient times, and the whole plant emits an irritating odor due to the allicin component, but it is already essential for food as a hidden taste of various dishes. In addition to being firmly established in foodstuffs, we actively analyze and follow up active ingredients to make direct use of their medicinal properties and, for example, refrigerate after harvesting garlic, so that one of its main physiologically active ingredients It has already been clarified from related literature as a research result of researchers belonging to the field that thiosulfinates such as allicin can be increased to enhance the utilization effect, Regarding technology to artificially increase the content of cycloallyin, which is one of the physiologically active components in garlic other than allicin, and S-allyl cysteine derived from garlic components If there is no report so far, or if there is any complicated process with a large-scale equipment, if any, it is possible to establish simple and efficient processing techniques after harvesting garlic. It is expected to bring a boom to the field and is extremely beneficial to the industry, as well as having a great positive impact on the daily lives of those who benefit from the maintenance of health through its active ingredients.

(Conventional technology)
The use of garlic is very old and dates back to ancient Egypt, and it is widely known as a nourishing tonic food with a record that it has been used for tonic since that time. Allicin, scordinin, organogermanium, selenium, allithiamine, and huen are attracting attention, and their extraction techniques and applied technologies utilizing their active ingredients, such as Japanese Patent Application Laid-Open No. 6-220008, "Alliin Production Method" and Special Table 2000- No. 508535 “Continuous production of immobilized alliinase and allicin”, Japanese Patent Application Laid-Open No. 8-084570 “Processing method of garlic and production method of ajoene-containing oil” has been actively developed and researched, When trying to efficiently extract a functional active ingredient, it relates to cultivation technology, for example, JP-A-8-2057. By means such as No. 3 “Method of rapidly and mass producing disease-free artificial seed garlic by tissue culture technology”, etc., or by improving the variety such as JP 7-194266 “Plant belonging to new varieties of garlic” It is common to use a technique, and the garlic after harvesting is modified by changing the composition of ingredients to increase the physiological activity. For example, Lawson L. et al. D. , Wang Z. J. et al. and Hughes B.B. G: [gamma] -Glutamyl-S-alkylcysteines in garlic and other Allium spp. Precursors of age-dependent trans-1-propylene thiosulfinates. Journal of Natural Products, 54.436-444, 1991 (Publisher, American Chemical Society)
In addition, it has only been reported that physiological activity is increased by refrigeration after harvesting. For the purpose of improving physiological activity, some artificial means other than the above knowledge will be added to raw garlic, and the content of its active ingredients will be changed. No technology has been seen so far.

On the other hand, it is derived from γ-glutamyl S-allylcysteine, which is present in a relatively large amount in garlic, and is known as an effective pharmaceutical ingredient because it is known for its liver damage prevention effect, colon cancer prevention effect, antioxidant action, etc. S-2-propenyl cysteine (hereinafter referred to as S-allyl cysteine) is hardly present in raw garlic, and therefore even if raw garlic or processed products thereof are ingested, its physiological effects Γ-glutamyl S-allyl cysteine in garlic accumulates S-allyl cysteine by deglutamyl reaction, so that garlic is immersed in an aqueous alcohol solution for a long period of time, that is, an aqueous alcohol solution for a long period of time. The dipping process is performed over time under special equipment, resulting in considerable cost and γ The principle that S-allylcysteine is obtained by the deglutamyl reaction of glutamyl S-allylcysteine is the same for the treatment of γ-glutamyl S-allylcysteine, such as transglutaminase treatment and acid hydrolysis. Although it can be used as a means for obtaining allylcysteine, the treatment period is certainly shorter than that of the above-mentioned alcohol aqueous solution long-term immersion treatment, but it has similar problems in that it requires special equipment such as a reaction tank. This has hindered the pharmaceutical use of these active ingredients.
(1) JP-A-6-220008 (2) JP-T 2000-508535 (3) JP-A-8-08570 (4) JP-A-7-194266 (1) γ-Glutamyl-Salkycysteines in garlic and other Allium spp. Precursors of age-dependent trans-1-propylene thiosulfinates. Journal of Natural Products, 54.436-444, 1991 (American Chemical Society publisher) (2) By Koch, H .; p. and LawSom, L .; D (eds.) Garlic: the Science and terapeutic application of Allium Sativuml. , 1996 (Publisher: WilliamS & SilkinS: Baltimore) (3) Hiroshi Saito (ed.) Science of Garlic, 2000 (Publisher: Asakura Shoten)

(Awareness of problems)
In the present invention, the treatment method for enhancing the physiological activity of garlic, which attracts attention from its active ingredient, remains in the state as described above, and the development of effective means has not yet been made. Although it is an excellent nourishing tonic food known from the old days, it is convinced that there is still room for development in terms of effective use of its precious food, especially one of the active ingredients of garlic Thus, cycloariin having an effective thrombus prevention effect on various diseases related to cerebral infarction, cerebral hypertension, arteriosclerosis and other blood which are feared as one of the recent adult diseases, namely 3-methyl-1,4-thiazan- Attention should be paid to a technique for enhancing each content of 5-carboxylic acid-1-oxide and S-allylcysteine, that is, S-2-propenylcysteine. It became.

(Object of invention)
Therefore, the inventor of the present application cannot fulfill this new proposition (that is, increase the contents of cycloaliin and S-allyl cysteine contained in raw garlic), or the raw garlic form remains as it is. In other words, if it can be handled in the same way as the raw garlic so far, it can be obtained in a short period of time with the simplest equipment possible, and whether it can not be used as a pharmaceutical product As a result of rapid development and research and repeated trials and errors over many years, and many trials and experiments, this time finally succeeded in realizing a new structure garlic and its processing method. In the following, the configuration will be described in detail together with an embodiment representative of the present invention.

(Structure of the invention)
The processed garlic that forms the center of the present invention basically has the following configuration.
In other words, using the raw garlic was after diapause and cold storage treatment over a desired period at a temperature zone was set to 10 ° C. to 0 ° C. after harvesting, in a constant temperature equipment, to 1 in the temperature range of 45 to 65 ° C. It is processed garlic whose composition is that the component S-2-propenylcysteine in garlic is accumulated at a high concentration after being stored for 2 weeks and then returned to room temperature.

In other words, the processed garlic is the most desirable embodiment. In other words, the raw garlic that has been stored at low temperature for 0 to 10 ° C after harvesting and has been awakened from sleep dormancy is used in the thermostatic equipment. , Stored at 55 ° C. for 1 to 2 weeks and then returned to room temperature to accumulate S-2-propenylcysteine, a nourishing tonic component in garlic, at a high concentration to enhance physiological activity. That is the processed garlic.

Then, using the 0 ℃ to raw garlic and after the diapause and cold storage treatment over a desired period at a temperature zone was 10 ° C. after harvesting, in a constant temperature equipment, to 1 in the temperature range of 45 to 50 ° C. Warmed for 2 weeks , removed and returned to room temperature, with high concentrations of the components 3-methyl-1,4-thiazan-5-carboxylic acid-1-oxide and S-2-propenylcysteine in garlic Also included are processed garlic that has been accumulated.

(Related invention)
The present invention relates to the above-described processed garlic, includes a processing method for the processed garlic, and has the following configuration.
That is, in a constant temperature facility maintained within a temperature range of 45 to 65 ° C., raw garlic that has been awakened from dormancy by low-temperature storage treatment over a required period in a temperature range of 0 ° C. to 10 ° C. after harvesting S-2-propenyl, which has been said to have been derived from the γ-glutamyl S-allyl cysteine component, which has been stored for 1 to 2 weeks while being subjected to storage treatment, taken out and returned to room temperature. By stimulating the accumulation mechanism that is presumed to be different from the conventional cysteine component, S-2-propenylcysteine component effective for preventing liver damage and the like was accumulated at a high concentration to increase the physiological activity of garlic. The processing method corresponding to the processed garlic, which forms the basis of the present invention.

The processing method of processed garlic according to this basic configuration further includes low-temperature storage treatment for a required period in a temperature zone of 0 ° C. to 10 ° C. after harvesting in a constant temperature facility maintained at 55 ° C. When the raw garlic after dormancy awakening has been warmed for 1 to 2 weeks, and then taken out and returned to room temperature, it has been derived from the conventional γ-glutamyl S-allylcysteine component S-allyl cysteine (S-2-propenyl cysteine), which is effective for preventing liver damage, is increased by exciting the S-2-propenyl cysteine component that has been estimated to be different from the conventional accumulation mechanism. A processing method for processed garlic is also included, which is configured to increase the physiological activity of garlic by accumulating in concentration.

    According to the processed garlic of the present invention having the above-described configuration and its treatment method, cycloallyin, that is, one of the target garlic active ingredients, that is, 3-methyl-1,4-thiazan-5-carboxylic, is relatively simple. Acid 1-oxide can be increased, and low temperature storage treatment is carried out for a required period in a temperature range of 0 ° C. to 20 ° C., preferably 0 ° C. to 10 ° C. The effect of the processed garlic obtained by adopting the raw garlic to be treated with the S-trans-1-propenylcysteine sulfoxide component in the raw garlic to be treated may be more remarkable. It has a great feature that it can.

    At the same time, hepatic disorder preventive effect, colon cancer preventive effect, antioxidant action, etc. are known, and S-allylcysteine derived from γ-glutamyl S-allylcysteine, which is present in a relatively large amount in garlic, that is, S-2- Also for propenylcysteine, by adopting the processed garlic of this invention and its processing method, the content of the propenyl cysteine is special for a dipping tank or the like required for a long-term dipping treatment of an alcohol (ethanol) aqueous solution known as a prior art Without the need for special equipment, it is possible to remarkably enhance the physiological activity effect by heating for about 1 to 2 weeks using only a general thermostatic equipment such as a thermostatic machine. The advantage is that it can be obtained in a very short period of time compared to the case where a processing period is required.

    Thus, according to the processed garlic and the processing method of the present invention, special treatment is applied to the raw garlic after harvest until now, and it is effective specification for the physiological activity that could not be obtained without cost. Can be provided as an efficient and fairly economical component by means of relatively simple means, and processed products, health supplements, pharmaceuticals, etc., which have various physiological activities utilizing these active ingredients, or their raw materials. Not only will it be possible to manufacture and be of great use for people's health management, it will also be effective in expanding the garlic market, one of Aomori's special products. After harvesting, it becomes possible to cope with the situation where garlic, which has become awakened due to the perception of low temperatures in the fall and winter seasons and has become easy to germinate, reduces the product value. It is expected that the product value of garlic after awakening of dormant waking that has lost its market value will be boosted in its production, which will greatly benefit the farmer's economy. It must be highly appreciated from the implications of being involved.

    In implementing the present invention having the above-described configuration, the best or desirable mode will be described. First, raw garlic to be stored in the warm storage can be adopted regardless of varieties and production areas, and it is possible to use raw garlic after harvest as it is, but it is one active ingredient obtained by this invention. For the purpose of enhancing the cycloaryin component, it is possible to adopt what is once stored at a predetermined location for a predetermined time, and is preferably 0 ° C. to 20 ° C., preferably 0 ° C. to 10 ° C. A low-temperature storage treatment is performed over a required period in a temperature zone, and an S-trans-1-propenylcysteine sulfoxide component in raw garlic that is increased or tends to increase is adopted in advance. Even if the other S-allyl cysteine component is used, the result can be obtained from either garlic before or after dormancy awakening. As is clear from the fact that experimental results we have also been demonstrated, who by garlic after diapause than garlic before dormancy is outcomes can be said to be significant.

    As for the properties of the raw garlic after harvesting, the so-called “recycling process” is performed for the purpose of storing and distributing the cycloariin component while maintaining the properties unchanged from the pre-treatment appearance. The raw garlic must be treated as it is, but this is not necessary, as long as it is possible to obtain the active ingredients of the present invention, ie cycloaliin and / or S-allylcysteine. Then, regardless of the quality of the raw garlic, it can be used, for example, whether the raw garlic is separated into pieces of scale, or they are cut into an appropriate size. This is not a significant factor for obtaining the effect of enhancing the active ingredient, which is the object of the present invention.

    As long as the thermostatic equipment can be stably maintained in the temperature range of about 30 to 75 ° C. required for the present invention and is safe, any equipment can be adopted regardless of its processing capacity and scale. Yes, as in the embodiment taken up below, it is equipped with a temperature setting, timer, etc., which makes it easy to change the processing conditions according to the size, storage status, processing period, etc. of garlic balls. Never.

FIG. 1, shown as a block diagram, summarizes the effects of temperature treatment applied to raw garlic on the appearance quality and S-trans-1-propenylcysteine sulfoxide component content of garlic.
(1) The difference due to the storage temperature after harvesting is apparently unchanged at 25 ° C storage and 3 ° C storage , and is kept in a raw state. In terms of ingredients, garlic stored at 25 ° C has almost no change, but isoariin increases and accumulates significantly when stored at 3 ° C.
(2) When garlic with increased and accumulated isoariin by storage at 3 ° C (pre-treatment) is treated for about 2 weeks at a temperature of 30 ° C or 40 ° C (this treatment one), it will remain unchanged in appearance. However, in terms of ingredients, isoariin significantly decreases and cycloaliin significantly increases and accumulates.
(3) Similarly, when garlic stored at 3 ° C was treated at 45 ° C for about 2 weeks (this treatment-to-process), the appearance turned brown and did not maintain the raw state, but in terms of ingredients, cycloaliin increased. ·accumulate.

In addition, the chemical structural formulas of the substances related to S-trans-1-propenyl cysteine sulfoxide of the present invention are shown below.

The terms relating to the active ingredient S-trans-1-propenyl cysteine sulfoxide are as follows.
PeCSO: S-trans-1-propenylcysteine sulfoxide (isoarylin)
CyCSO: 3-methyl-1,4-thiazan-5-carboxylic acid-1-oxide (cycloaliin)
gGPeC: γ-glutamyl S-trans-1-propenylcysteine

On the other hand, S-allyl cysteine (S-allyl cysteine), which is a target active ingredient derived from γ-glutamyl S-allyl cysteine (gGA1C, the chemical structural formula is shown in [Chemical Formula 5] below) contained in a relatively large amount in raw garlic ( In the case of AlC, the chemical structural formula is shown in the following [Chemical Formula 4]), the chemical structural formula of the related substance is described below.

GGALC contained in a relatively large amount in raw garlic shows a change that its content is reduced by sleep awakening than before sleep sleep awakening, and the content of the objective active ingredient AlC related compound of this invention is the gGALC content. Since it is derived and changes significantly, both raw garlic after dormancy awakening and raw garlic before dormancy awakening are targeted.
Regarding the change in the content of the S-allylcysteine-related compound in raw garlic according to the present invention, first, the result of the warming treatment of the present invention on raw garlic after dormancy awakening is shown in FIG. FIG. 5 shows the result of a certain ethanol aqueous solution immersion treatment.

    According to the data in the figure, in the conventional ethanol aqueous solution immersion treatment, while the target component AlC requires a treatment period of about 100 days until it reaches the maximum value of 1.5 mmol / 100 g dry matter, According to the invention, it was proved that AlC was accumulated to 3 mmol / 100 g dry matter or more in about 2 weeks, and the garlic after the dormancy awakening was subjected to the warming treatment of this invention than the one by the pretreatment However, the target component AlC can be accumulated in a very short period of time and at a higher concentration than that according to the prior art.

It is said that the mechanism of AlC increase due to the pretreatment ethanol solution immersion treatment is due to hydrolysis of gGAC, but the test results for obtaining the data shown in the figure show that It has been confirmed that the amount of decrease and the amount of increase in AlC are approximately the same number of moles, which is consistent with past knowledge that the origin of AlC is gGA1C.
However, in the warming treatment of the present invention, while obtaining the result that AlC accumulates to 3 mmol / 100 g dry matter or more in about 2 weeks, no significant gGAC change is observed during this period. It is estimated that the AlC accumulation mechanism is completely different from that according to the prior art.

    Next, the same results as above for raw garlic before dormancy awakening are shown in FIG. 6 as a table of changes in the content of S-allyl cysteine-related compounds in raw garlic according to the present invention. The case of the aqueous solution immersion treatment is shown in FIG. 7. Here, the case of the present invention is shown as a table, not only to clarify the difference in the effect of the warming treatment on garlic before and after dormancy awakening, This is to make it possible to clearly examine and grasp the preferred processing conditions (temperature, period) of the warming process.

    As a result, in the case of raw garlic before the dormancy awakening as in the case after the dormancy awakening, a remarkable increase in AlC was confirmed by the warming treatment of the present invention. However, in the degree of the treatment effect, the raw garlic after the dormancy awakening was confirmed. The raw garlic to be treated is the same as in the case of the previous active ingredient cycloaliin obtained by processing raw garlic. It should be used after sleep / wakefulness that has been subjected to low-temperature storage treatment for a required period in a temperature zone of not more than 10 ° C., preferably not more than 10 ° C.

    And after confirming that the processing effect is obtained at a processing temperature of 45 ° C. or higher, and that also appears as the maximum processing effect at about 55 ° C., when the temperature exceeds 65 ° C., the effect may be inferior. As it turns out, the treatment period is effective for about one week, and the maximum treatment effect can be obtained by the treatment for about two weeks. It has also been found that there is a fact that the AlC content is gradually decreased and has an adverse effect.

When the result in the case of the conventional ethanol aqueous solution pulverization treatment shown as the comparison target is mentioned, no significant difference was observed between the treatment after the sleep sensation in the required treatment period. Regarding the AlC content, the raw garlic after dormancy awakening is less than half the gGAC content that is the precursor of AlC due to the dormancy awakening, whereas the raw garlic before the dormancy awakening has a high gGAC content. The AlC accumulated by the conventional ethanol aqueous solution immersion treatment is more than doubled. That is, it has been confirmed that the accumulation of AlC by the conventional ethanol aqueous solution immersion treatment is defined by the gGAC content at the start of the treatment.
From the above facts, it can be concluded that 2 weeks at 55 ° C. is the optimum value for the storage condition according to the present invention.
Hereinafter, representative examples of the present invention will be described.

All the garlic used was the same variety purchased from the same farmhouse in Aomori Prefecture: Fukuchi White, and these garlic bulbs were immediately prefabricated refrigerator (Hitachi) set at 3 ° C and temperature gradient constant temperature set at 25 ° C. The bulbs stored in the vessel (manufactured by Tokyo Rika Co., Ltd.) and stored at 3 ° C. for 12 weeks as a pretreatment were temperature gradient incubators (manufactured by Tokyo Rika Co., Ltd.) set at 25, 30, 35, 40 ° C. It transferred to the incubator (made by Sanyo) set to 45 degreeC. (This processing)
The bulbs during storage were appropriately extracted, peeled off by hand to make scales, and stirred well for the color measurement and component analysis of the scales.
The color tone of the scale is measured by measuring the reflected light by pressing an external sensor of a color difference meter (CR200, manufactured by Minolta) on five scales per treatment, and calculating the average value using the CIE-176 color system (L *, a *). , B *).

In order to minimize the activity of alliinase, garlic scales subjected to component analysis were once frozen at −20 ° C., sliced as they were frozen, completely frozen at −20 ° C., and then dried in a freeze dryer. did. The dry sample was powdered with a blender and stored at −20 ° C. until analysis. Weigh accurately 500 mg of the sample powder, put it in a test tube with a stopcock in which 25 mL of a MeOH-H2O-HCOOH (50: 50: 1 volume ratio; the same applies hereinafter) solution has been placed in advance, and quickly disperse the stopper in the solution. After mixing well, the mixture was extracted with an ultrasonic cleaner for 30 minutes. It was made to filter with 40 filter paper. 5 mL of the filtrate was loaded onto a Bond Elute SCX (Jr. 500 mg, Varian) pretreatment cartridge, the cartridge was washed with 5 mL of MeOH-H2O-HCOOH (50: 50: 1) solution, and then 9.5 mL of 100 mM KH2PO4 aqueous solution. Elute at (pH 4.0). The eluate was made up to a volume of 10 mL with a volumetric flask and passed through a 0.45 μm membrane filter (Millipore) to obtain an analysis sample solution.

The S-alkenylcysteine-related compound content in garlic was measured by the following HPLC method. The analytical column was Capcell Pak SCX UG column (5 μm 80 mm, 250 × 4.6 ID, manufactured by Shiseido Co., Ltd.), and the column temperature was set to 45 ° C. Elution is 10 mM as mobile phase
The analysis was performed using a KH2PO4 aqueous solution (pH 2.5) and a mobile phase flow rate of 1 mL / min.
The standard solution for comparative quantification was prepared by dissolving, mixing and diluting individual standard substances extracted and purified from garlic or onion.
In the analysis, 50 μL of the sample solution was injected into the HPLC apparatus, the peak was identified by elution time and absorption spectrum, and quantified by comparing the peak area at 210 nm. The sample was extracted three times from one sample powder and analyzed by HPLC, and the water content was calculated by a 105 ° C. weight loss method. The results are shown in Table 1 and FIG.

The analysis results of the S-alkenylcysteine-related compounds, which are bioactive biomaterials of garlic scales under storage conditions, are shown in Table 1 below.

This table shows the effect on the garlic component (S-alkenylcysteine-related substance) of the warming treatment (main treatment) and the preceding refrigeration treatment (pretreatment). Note that data on components unrelated to the present invention has been deleted.
(1) When stored at 25 ° C. for 12 weeks (control), the garlic component hardly changes, but storage at 3 ° C. for 12 weeks (pretreatment) significantly reduces gGPeC (γ-glutamyl S-trans-1-propenylcysteine). In a corresponding form, PeCSO (isoallylin) increases and accumulates significantly. That is, the gGPeC → PeCSO reaction proceeds by storage at 3 ° C.
(2) By the refrigeration process (main process) performed subsequent to the refrigeration process (pretreatment), PeCSO decreases and CyCSO (cycloaryin) increases correspondingly. That is, the PeCSO → CyCSO reaction proceeds by the warming process. The degree of progress of this reaction (effect of warming treatment) is larger as the warming treatment temperature is higher.

    An example of component changes in raw garlic during storage is shown in FIG. In this example, γ-glutamyl S-trans-1-propenylcysteine, which is a precursor of isoariin, is converted to isoariin by storage at 3 ° C. to increase the yield of cycloallyin, and then isoariin is converted to cycloaliin at 35 ° C. However, refrigeration is not an indispensable condition for converting isoaryliin to cycloallyin.

FIG. 2 shows the changes over time in the raw garlic of the related components CyCSO (cycloaryin), PeCSO (isoaryin), and gGPeC due to the warming treatment (main treatment) and the storage at 3 ° C. (pretreatment) carried out prior thereto. Taking the heating treatment as an example, it is shown in more detail than Table 1 above, and the following is found.
(1) By storing at 3 ° C. (pretreatment), gGPeC decreases and PeCSO increases.
Ｐ As the reaction of gGPeC → PeCSO progresses, PeCSO accumulates.
(2) By 35 degreeC process (this process), PeCSO reduces and CyCSO increases.
Ｃ CyCSO accumulates due to PeCSO → CyCSO reaction.

    From the above, the higher the treatment temperature and the longer the treatment period, the lower the isoariin content and the more cycloaliin. This is because isoariin → cycloaliin intramolecular cyclization reaction proceeded as is clear from the chemical structural formulas described in (Chemical Formula 1) and (Chemical Formula 2). In this treatment, cycloaliin accumulated at a higher concentration has been reported to have a thrombus prevention effect. Therefore, the temperature treatment carried out this time can be said to be a treatment for enhancing the thrombus prevention effect of raw garlic.

In addition, when the relationship between the treatment temperature and the treatment period was evaluated by the decrease of isoariin in the garlic bulb, the rate constant was a first order reaction represented by the Arrhenius equation, that is, [PeCSO] _t = [PeCSO] ₀ × exp (− expressions in the approximation of the _{t × k 0 × exp (-E} / RT)) was possible. The frequency factor and activation energy were calculated by the least squares method from the 5-stage storage data (0, 1, 2 weeks) of 25 to 45 ° C in 2001:
[PeCSO] _t = [PeCSO] ₀ × exp (−t × (9.092 × 10 ¹¹ ) × exp (−7.642 × 10 ⁴ /8.314T))
("Effect of treatment") was obtained.

Here, t is the treatment period (days), T is the treatment temperature (K), and [PeCSO] t is the isoallylin content (mmol / 100 g dry matter dry wt.) Of the treatment t day. The correlation between the calculated value and the actually measured value of this equation was r = 0.972 (n = 11, p <0.01), which was a very high degree of fitness.
Examples in which the treatment temperature and period are applied to the above-mentioned “treatment effect equation” in the practical range are shown in FIG. 3 as a treatment effect prediction table. As in these cases, this “treatment effect equation” Can be used to grasp and predict the processing effect from the processing period and the processing temperature, and this processing can be utilized more effectively industrially.

The relationship between processing temperature / period and raw garlic quality is shown in Table 2 below. The surface color of the raw garlic scale was maintained for 2 weeks after treatment at 25 to 40 ° C. and for 1 week after treatment at 45 ° C., and the appearance was maintained. However, after the treatment at 45 ° C. for 2 weeks, the scale surface color was slightly browned as compared with that before the treatment. The weight of the treated bulb at this time was 97 to 95% after 1 week of treatment at 25 to 40 ° C. and 96 to 93% after 2 weeks of treatment, which was almost the same as the weight before treatment. However, in the 45 ° C. treatment, the weight loss due to the treatment was large, 84% for the one week treatment and 78% for the two week treatment. Together with the result of the scale color after the treatment, the external quality of the garlic bulb was assured as before the treatment until the treatment temperature of 40 ° C.

From the results shown in the above (Table 1) and (Table 2), 30 to 40 ° C. as suitable treatment conditions for ensuring external quality (weight, surface color) equivalent to that before treatment and enhancing the physiological activity of raw garlic. Desirably, treatment at 35 to 40 ° C. for 2 weeks was appropriate.
Furthermore, the treatment at 45 ° C. can increase cycloaliin, which also has a thrombus preventing effect. In this case, the external quality of the scale is inferior to that of untreated garlic, but there is no problem in using it as a raw material for products such as processed products, health supplements, and pharmaceuticals that do not need to be stopped.

In this example, S-allyl cysteine, that is, S-2-propenyl cysteine, is intended to capture changes in the amount accumulated, and fresh garlic (produced in Aomori Prefecture, variety: Fukuchi White) bulbs for trial use It uses the garlic that has been awakened by the sensation of low temperatures during the winter, that is, raw garlic after awakening.
In the warming treatment test of the present invention, garlic bulbs were placed in a culture machine (manufactured by Sanyo) set at 45 ° C., and the bulbs being treated were appropriately extracted and subjected to component analysis. The sample garlic bulb for that purpose was peeled off by hand to give a scale, and the scale was freeze-dried and then powdered with a blender and stored at −20 ° C. until analysis. Weigh accurately 500 mg of the sample powder, place it in a test tube with a stopcock in which 25 mL of MeOH-H ₂ O-HCOOH (50: 50: 1) solution has been put in advance, quickly disperse it in the solution, plug it well and mix well The sample solution was extracted with an ultrasonic cleaner for 30 minutes and filtered with Whatman No. 40 filter paper to obtain a sample solution.
On the other hand, in the conventionally known ethanol aqueous solution immersion test, 50 g of 50 g of raw garlic scale pieces, which are the same as the above-mentioned storage test, chopped to a size of about 3 mm square, are obtained. The sample was dipped in the sample and the dipping solution was taken out as appropriate to obtain a sample solution.

Both the warming treatment for this invention and the conventional ethanol aqueous solution immersion treatment to be compared were analyzed in the same manner as in Example 1 above.
The garlic garlic was calculated as the dry matter content after converting the water content by the 105 ° C. weight loss method. In order to make the conventional ethanol aqueous solution immersion treatment easy to compare with the warming treatment of this invention, the content in the immersion solution is calculated as a conversion value per dry matter of raw raw garlic before immersion, and FIGS. It is obtained.

From this example, according to the present invention and the conventional ethanol aqueous solution immersion treatment, as clearly understood from the results appearing on the graphs of FIG. 4 and FIG.
(1) The maximum content of AlC (S-allylcysteine) according to the present invention is 3 mmol / 100 g dry matter or more, which is considerably higher than the 1.5 mmol / 100 g dry matter obtained by the previous treatment. .
(2) In addition, the required treatment period until AlC reaches the maximum content is about 2 weeks in the present invention, whereas it is about 100 days as known in the case of the conventional ethanol aqueous immersion treatment. In short, it turns out that the invention can achieve the processing objectives in a very short time compared to the previous one.

This example was performed in order to find out how raw garlic differs in data before and after dormancy awakening, in comparison with Example 2 above. , Variety: Fukuchi White) The bulbs were purchased in the thermostatic chamber (manufactured by Tokyo Rika Co., Ltd.) at 25 ° C. immediately after the purchase so as to prevent the dormancy from awakening.
In the warming treatment test of this invention, the garlic bulbs stored at 25 ° C. were transferred to a thermostat (manufactured by Tokyo Rika or Yamato Kagaku) set at 35, 45, 55, 65, 75 ° C. It extracted suitably and used for the component analysis.
In the previous ethanol aqueous solution immersing test, garlic stalk scales similarly stored at 25 ° C. were treated in the same manner as in Example 2 above, and the immersion liquid was appropriately extracted and subjected to component analysis. The S-allylcysteine-related compound content analysis was performed in the same manner as in Example 2 to obtain FIGS. 6 and 7.

According to the result,
(1) Although the treatment effect by this invention is recognized, in the comparison of the effect, the maximum content of AlC (S-allyl cysteine) of this invention is 2 mmol / 100 g dry matter (the storage temperature is 55 ° C., the required treatment period is 2 In contrast, the previous ethanol aqueous solution soaking test requires about 100 days (over 14 weeks) for the treatment period, but about 4 mmol / 100 g dry matter and the length of the treatment period are ignored once. As the maximum content of AlC obtained by the above-mentioned treatment, the conventional one is superior. However, in view of the ease of processing by this invention, it can be easily repeated and carried out, so that the maximum dry AlC content of 4 mmol / 100 g in the conventional method of 14 weeks is only 4 weeks (conventional There is an advantage that can be achieved in 1 / 3.5 period). (However, the raw material garlic is extra for the number of treatments.)
(2) It can be confirmed that the effect of accumulating AlC according to the present invention provides a treatment effect at 45 ° C. or more, and the effect shows a maximum value at about 55 ° C. and then rises above 65 ° C. The fact that the effect is inferior when done is also supported.
(3) The treatment period is effective for one week, but the maximum treatment effect is obtained with treatment for about two weeks (exactly the 12th day). It has also been found that this has a negative effect.

    From the results of comparing the tests of Examples 2 and 3 above, in order to increase the accumulation effect of the target active ingredient S-2-propenylcysteine (S-allylcysteine) by warm-treating raw garlic, Although it can be said that raw garlic should be adopted, this fact is that the previous one by long-time immersion treatment with an alcohol aqueous solution is accompanied by a decrease in gGA1C with an increase in AlC, and gGA1C → AlC. Since garlic has a higher content of gGALC than that after dormancy awakening, it can be said that raw garlic before dormancy awakening should be used as its raw material (treatment material). The increase is not accompanied by a decrease in gGAC, and so the mechanism that favors raw garlic after dormancy awakening remains unknown, The fact that the accumulation mechanism of AlC by the warming treatment of the present invention is a mechanism different from the reaction of gGAC → AlC by the long-term immersion treatment of a known alcohol aqueous solution, which is still unknown. It proves that it is a new processing technology that has not been done.

The drawings show some typical examples of the processed garlic of the present invention and the processing method thereof.
It is a block diagram which shows the cycloaliin content enhancement effect by this invention. It is a graph which shows the storage temperature for the cycloaliin content enhancement effect, and the component change in raw garlic. It is a prediction table of the treatment effect by the "treatment effect formula" for the cycloaliin content enhancement effect. It is a graph which shows the temperature change by the storage processing garlic of this invention, and the change of the S-allyl cysteine accumulation amount in the raw garlic after dormancy awakening. It is a graph which shows the change of the S-allyl cysteine accumulation amount in the raw garlic after dormancy awakening by the conventional ethanol aqueous solution immersion process. It is a table | surface which shows the temperature change by the storage processing garlic of this invention, and the change of the S-allyl cysteine accumulation amount in the raw garlic before dormancy awakening. It is a graph which shows the change of S-allyl cysteine accumulation amount in the raw garlic before dormancy awakening by the conventional ethanol aqueous solution immersion process.

Claims (5)

    Use raw garlic after low-temperature storage for 0-10 to 10 ° C after harvesting and wake-up after dormancy in a temperature-controlled facility at 45-65 ° C for 1-2 weeks. Processed garlic, which is obtained by warming it over and then taking it back to room temperature and accumulating the component S-2-propenylcysteine in garlic at a high concentration.     Use raw garlic after low-temperature storage for 0-10 to 10 ° C after harvesting and storage after low-temperature storage and dormancy awakening in a thermostatic facility at 55 ° C for 1-2 weeks. The processed garlic is characterized in that it is taken out and returned to room temperature, and S-2-propenylcysteine, a nourishing tonic component in garlic, is accumulated at a high concentration to enhance physiological activity.     Use raw garlic after low-temperature storage for 0-10 to 10 ° C after harvesting and wake-up after dormancy in a constant temperature facility at 45-50 ° C for 1 to 2 weeks And then stored at room temperature, and the components 3-methyl-1,4-thiazan-5-carboxylic acid-1-oxide and S-2-propenylcysteine in garlic are both accumulated at high concentrations. Processed garlic, characterized by the fact that In a constant temperature facility that is maintained within a temperature range of 45 to 65 ° C., the raw garlic that has been awakened from dormancy awakening after low-temperature storage treatment over the required period in the temperature range of 0 ° C. to 10 ° C. after harvesting. S-2-propenylcysteine component that has been conventionally derived from γ-glutamyl S-allylcysteine component after being stored for 1 to 2 weeks with storage, taken out and returned to room temperature , By stimulating the accumulation mechanism presumed to be different from the conventional one, the S-2-propenylcysteine component effective for preventing liver damage and the like is accumulated at a high concentration to increase the physiological activity of garlic, The processing method of the processed garlic in any one of Claim 1 or 2 . In a constant temperature facility maintained at 55 ° C., the raw garlic that has been awakened from dormancy awakening after low-temperature storage treatment over the required period in the temperature range of 0 ° C. to 10 ° C. after harvesting has been subjected to the heating treatment. If the S-2-propenylcysteine component, which has been conventionally derived from the γ-glutamyl S-allylcysteine component, is different from the conventional one, it is stored for 1 to 2 weeks, taken out and then returned to room temperature. By exciting the presumed accumulation mechanism, S-allylcysteine (S-2-propenylcysteine) component effective for preventing liver damage and the like was accumulated at a high concentration to increase the physiological activity of garlic, The processing method of the processed garlic of Claim 2 .

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