JP4179613B2 - Odorless garlic manufacturing method - Google Patents

Description

  The present invention relates to a method for producing odorless garlic.

  Since ancient times, garlic has been used extensively in all kinds of cuisines such as Chinese, Korean and Western foods in the form of spices as an effective ingredient for nourishing tonic. Garlic has a strong bactericidal action, and it is also known that it stimulates gastrointestinal mucosa and promotes digestion, and has the function of expanding blood vessels to improve blood circulation. Recently, garlic has various functions. The tendency to eat with seasoning is also increasing.

  However, the unique flavor called “garlic odor” is intense and many people dislike it. This flavor is said to be produced when the garlic is crushed, the flavor-generating enzyme and the flavor-generating substrate existing in the tissue are combined and the substrate is changed.

  As a method for removing this intense flavor of garlic, high-frequency heating (Patent Document 1), alcohol pickling heating (Patent Document 2), honey pickling heating (Patent Document 3), use of an enzyme compound (Patent Document 4), pressure treatment (Patent Documents 5, 6, 7, 8), salted air injection (Patent Document 9), brown rice-derived enzyme pickling (Patent Document 10), and the like are known.

Patent Document 10 manufactures processed garlic food by adding raw rice garlic enzyme and far-infrared light to a specific temperature (30 to 70 ° C) for a long time (about 250 to 350 hours) under certain conditions. Is disclosed.
However, in these methods, the garlic-containing sugar is not processed enough to feel sweetness, and the sweetness inherent to garlic cannot be fully appreciated.
Japanese Patent Publication No.40-12464 Japanese Patent Publication No.55-7222 Japanese Patent Publication No.52-15655 JP-A-3-297359 JP-A-6-98712 JP-A-6-335360 JP-A-6-153847 JP-A-7-87920 Japanese Patent Laid-Open No. 6-153846 JP 2004-121113 A

  The present invention provides a processed garlic product that is easy to eat, while processing the sugar contained in raw garlic easily so that the human taste can be felt sweet, reducing garlic-specific flavor and bad breath after eating as much as possible. The task is to do.

  As a result of many years of research on the production method of odorless garlic, the present inventor surprisingly uses raw material garlic by adopting temperature conditions and processing time that are not normally used in the technical field of food processing. The present inventors have found that odorless processed garlic can be produced and have completed the present invention.

That is, in the method of producing the odorless garlic according to the present invention, when steaming garlic using a far-infrared heating steamer, the garlic is maintained at a temperature of 30 to 40 ° C. for 30 to 50 hours for fermentation. The first step to proceed, the second step to maintain drying at a temperature of 50 to 60 ° C. for 30 to 50 hours and the drying to proceed, the third step to maintain saccharification at a temperature of 60 to 75 ° C. for 100 hours or more and 60 It is characterized by including the 4th process which complete | finishes a heating before carbonization start of the garlic maintained at the temperature of -75 degreeC.
In the present invention, raw garlic separated from the fermentation broth can be used in the first step after impregnating the fermentation broth with a temperature of 20 to 30 ° C. in advance.

  The garlic produced by the production method of the present invention has a garlic-specific flavor and a bad breath after eating as much as possible, and can be eaten without resistance. Further, the production method of the present invention does not require a complicated apparatus or processing and is simple.

The method for producing odorless garlic according to the present invention is a method of proceeding fermentation by maintaining raw garlic at a temperature of 30 to 40 ° C. for 30 to 50 hours when steaming roasted garlic using a far infrared heating steamer. 1 step, 2nd step of maintaining drying at a temperature of 50-60 ° C. for 30-50 hours, and 3rd step of maintaining saccharification by maintaining at a temperature of 60-75 ° C. for 100 hours or more, and 60-75 ° C. And a fourth step of ending the heating before the start of carbonization of the garlic maintained at the temperature.
In the present invention, raw garlic separated from the fermentation broth can be used in the first step after impregnating the fermentation broth with a temperature of 20 to 30 ° C. in advance.

  The garlic used in the production method of the present invention refers to Allium sativum L. belonging to the genus Allium, and for example, allium sativum L. form peinense. Raw garlic does not need to be peeled. It has a positive effect on the appearance of odorless garlic that can be peeled off.

  As the far-infrared heating steamer used in the production method of the present invention, a commercially available steamer with a ceramic finish can be used. The steamer can be used by laying charcoal, bamboo charcoal, etc. obtained by carbonizing at a high temperature in the kettle, without a ceramic finish. In the case of using charcoal, bamboo charcoal, natural stone, etc. obtained by carbonizing at a high temperature in a ceramic finish steamer, the finish of the odorless garlic obtained is extremely good.

  In the first step of the method for producing odorless garlic according to the present invention, the raw garlic is steamed at a temperature of 30 to 40 ° C. for 30 to 50 hours in steaming the garlic using the far-infrared heating steamer as described above. Maintain and allow fermentation to proceed. In this step, steaming is gently progressed, the volatile components of garlic and the flavor unique to garlic gradually disappear, and fermentation progresses. If the temperature is 50 ° C. or higher from the beginning, the sweetness of the resulting odorless garlic is impaired, which is not preferable, and when using raw garlic impregnated in the fermentation liquid described later, the activity of the added bacteria becomes insufficient, which is not preferable.

The raw garlic used in the first step can be obtained by preliminarily impregnating the fermentation broth with a temperature of 20 to 30 ° C. and then separating the fermentation broth.
In this case, the fermentation broth can contain lactic acid bacteria, yogurt bacteria, koji bacteria, and the like. For example, the fermentation liquid containing lactic acid bacteria used in the first step can be easily obtained by fermentation of cereals containing saccharides. Milk can also be used as a fermentation broth. Before putting into the far-infrared heating steamer, this fermentation broth and raw garlic were immersed in room temperature (20-30 ° C) for about a day and night in another container (barrel etc.), and then the fermentation broth was well separated. Things are used in the first step.

  Next, in the second step of the present invention, drying is carried out while maintaining the temperature at 50 to 60 ° C. for 30 to 50 hours. In this process, the moisture of raw garlic is gradually lost, browning proceeds slowly, and starch saccharification and browning begins. If the temperature is 60 ° C. or higher at this stage, the sweetness of the odorless garlic obtained is impaired, which is not preferable.

  In the third step of the present invention, saccharification proceeds by maintaining at a temperature of 60 to 75 ° C. for 100 hours or more. Since the amount of water in raw garlic varies depending on the production area, harvest time, etc. of raw garlic, use a small far-infrared heating steamer to heat a small amount (1, 2) of raw garlic. ) Is preferably checked. In this third step, the moisture in the steamer is removed, the sugar content of the product garlic increases, and in addition, a subtly sour taste is added. At a temperature higher than 75 ° C., carbonization proceeds rapidly, which is not preferable. In this step, the garlic undergoes browning and changes to a color close to black. However, avoid carbonization.

  In the fourth step of the present invention, heating is terminated before the start of carbonization of garlic maintained at a temperature of 60 to 75 ° C. Since the amount of water in raw garlic varies depending on the production area, harvest time, etc. of raw garlic, use a small far-infrared heating steamer to heat a small amount (1, 2) of raw garlic. It is preferable to check in advance the timing for finishing the heating while checking the above. The odorless garlic taken from the steamer is almost indistinguishable from raw garlic with skin, but it turns black when peeled.

The configuration of the present invention will be specifically described below with reference to examples.
Example 1
In a barrel, garlic was added to a fermentation broth containing corn-derived lactic acid bacteria, and after standing overnight at room temperature, raw garlic was taken out and well drained. Bincho charcoal is laid in a 50 liter far-infrared heating steamer with an internal capacity, and 10 kg of drained garlic is charged into this steamer and maintained at a temperature of 30-40 ° C. for 30-50 hours to allow fermentation to proceed. It was. Care should be taken not to exceed 50 ° C. in this step.
Next, the temperature is raised to a temperature of 50 to 60 ° C. and maintained at this temperature for 30 to 50 hours. Care is taken not to exceed 60 ° C. in this step.
Further, the temperature was raised and maintained for 300 hours under a temperature condition of 60 to 71 ° C. so as not to exceed the carbonization temperature (73 ° C.) checked in advance.
In the obtained product, the skin part was almost the same as that of raw garlic, but the inside meat part was black. No carbonization phenomenon was observed.

Example 2
A far-infrared heating type steamer was manufactured under the same conditions as in Example 1 except that bamboo charcoal (produced in Higashimura, Niigata Prefecture) was replaced with Bincho charcoal.
In the obtained product, the skin part was almost the same as that of raw garlic, but the inside meat part was black. No carbonization phenomenon was observed.

Example 3
The onion garlic was produced under the same conditions as in Example 1 except that the garlic was thoroughly washed after washing with water.
In the obtained product, the skin part was almost the same as that of raw garlic, but the inside meat part was black. No carbonization phenomenon was observed.

Comparative Example Bincho charcoal was spread over a far-infrared heating steamer with an internal volume of 50 liters. In this steamer, 10 kg of garlic impregnated with a fermentation broth containing brown rice-derived lactic acid bacteria was charged. The temperature in the steamer was raised to 70 ° C. over 50 hours, and then steamed at 80 ° C. for 250 hours.
In the obtained product, the skin portion was burnt black, and most of the fleshy portion was carbonized black.

Taste test The processed garlic obtained in Examples 1, 2, 3 and Comparative Example 2 was eaten by 20 healthy adults. At that time, the questionnaire was divided into three evaluations: A: sweet and delicious, B: slightly sweet but can be eaten, and C: poor sweet and not delicious. The results are as follows.
Example 1 A: 20 people, B: None, C: None Example 2 A: 20 people, B: None, C: None Example 3 A: 20 people, B: None, C: None Comparative Example A: None , B: 5 people, C: 15 people

  Odorless garlic with a sweet and sour taste without the unique flavor of garlic will not only enrich the diet but also contribute to maintaining the health of those who eat it.

Claims (2)

  When steaming raw garlic using a far-infrared heating type steamer, the first step is to maintain the raw garlic at a temperature of 30 to 40 ° C. for 30 to 50 hours and to proceed with fermentation, to a temperature of 50 to 60 ° C. The second step of maintaining drying for 30 to 50 hours, the third step of maintaining saccharification by maintaining at a temperature of 60 to 75 ° C for 100 hours or more, and the start of carbonization of garlic maintained at a temperature of 60 to 75 ° C The manufacturing method of the odorless garlic characterized by including the 4th process which complete | finishes heating previously. Advance, was impregnated at a temperature of 20 to 30 ° C. the fermentation solution containing lactic acid bacteria, odorless garlic according to claim 1, wherein the use of raw garlic separated the fermentation solution in the first step Production method.