JP5811136B2 - Method for producing garlic processed using terahertz waves - Google Patents

Description

  The present invention relates to a food processing method using terahertz waves, and a food processed using the processing method.

It is known that perishable foods represented by vegetables such as garlic are changed in palatability such as flavor or increased in nutritional value by various processes such as drying and fermentation.
In particular, garlic is applied to health food because of its high nutritional value. In this application, it is required to reduce the smell derived from garlic allicin, to improve the flavor, and specifically to increase mellowness and sweetness.

  As a technique for processing garlic, Patent Document 1 discloses a method for producing processed garlic, characterized in that, in aging of garlic, conditions determined by a combination of temperature and humidity are changed at least two steps continuously. .

  On the other hand, in recent years, research on the action of terahertz waves known as electromagnetic waves having a frequency around 1 THz has been conducted, and the following reports exist.

  In Patent Document 2, there is a consideration that terahertz waves change the physical properties of an object to be processed. For example, when the object to be processed is a raw material such as sake or soy sauce, its fermentation is promoted, such as flour. In the case of a kneaded product, its taste is improved, but there is no specific support, but it is described once.

  In addition, Patent Document 3 discloses that by irradiating terahertz waves from the top of a frozen bonito, the odor of the skipjack is preserved, the fishy smell peculiar to bonito is reduced, the flesh-colored meat color is maintained, and the water content after thawing It describes that the outflow can be improved.

JP 2008-86281 A JP 2011-183377 A JP 2011-229510 A

The conventional garlic processing method described in Patent Document 1 has not yet sufficiently reduced malodor, and has not achieved mellowness and sweetness.
Accordingly, an object of the present invention is to provide a novel processing method for foods using terahertz waves, which reduces undesirable odors of foods and draws out mellowness and sweetness.

  In view of such a situation, as a result of intensive research for processing methods that reduce unpleasant odors of food and extract mellowness and sweetness, the present inventors, while irradiating terahertz waves in a plurality of different wavelength bands, The present inventors have found that the above problems can be solved by a method of holding food under a plurality of conditions different in the combination of humidity and temperature, and completed the present invention.

That is, the present invention for solving the above problems is a food processing method including holding food under a plurality of conditions different in the combination of humidity and temperature. It is performed while irradiating terahertz waves of different wavelength bands.
The inventor calls the processing method of the present invention the “M & T fermentation method”.
By this M & T fermentation method, it is possible to reduce the unpleasant odor of the food and bring out mellowness and sweetness as compared with the conventional food processing methods.

  In a preferred form of the present invention, the food is a fresh food. The present invention is particularly useful because fresh foods have many unpleasant odors.

  In a preferred form of the invention, the food is garlic. Since garlic is a food that is difficult to remove an unpleasant odor, the present invention is particularly useful. Furthermore, sweetness and mellowness can be imparted by using the method of the present invention.

In a preferred embodiment of the present invention, the condition for holding the food is characterized in that the temperature is in the range of 60 to 80 ° C. and the humidity is in the range of 65 to 85%.
By holding food in such a range, a sufficient synergistic effect with irradiation with terahertz waves can be obtained, and removal of undesirable odors and provision of sweetness and mellowness can be performed more effectively.

In the preferable form of this invention, it is preferable to hold | maintain the said foodstuff sequentially for the following time on the following conditions. Thereby, a synergistic effect with the irradiation of the terahertz wave can be sufficiently obtained, and undesirable odor removal and sweetness and mellowness can be more effectively performed. At this time, it is preferable to gradually increase the temperature from normal temperature to 65 ° C. over 12 days before the first stage.
First stage: temperature 65-70 ° C., relative humidity 75-85%, holding time 13-18 days Second stage: temperature 70-80 ° C., relative humidity 65-75%, holding time 13-18 days Third stage: Temperature 60-25 ° C, relative humidity 65-75%, retention time 10-15 days

In a preferred embodiment of the present invention, the terahertz wave includes a terahertz wave derived from water and a terahertz wave derived from ore.
By using both water-derived and ore-derived terahertz waves having different wavelength bands, it is possible to more effectively remove undesirable odors and impart sweetness and mellowness.

In a preferred embodiment of the present invention, the irradiation with the terahertz wave is performed by placing the food on a sheet and ore that emits the terahertz wave.
By irradiating food with terahertz waves by such a method, extremely good sweetness and mellowness can be extracted.

  The present invention is also a processing apparatus for processing food by storing the food for a certain period of time, a food container for storing food, and a terahertz for the food stored in the food container A terahertz wave irradiating unit that irradiates waves, a temperature control unit that controls the temperature in the food container, and a humidity controller that controls humidity in the food container unit.

ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to reduce the unpleasant smell of foodstuffs, especially fresh foods, such as a garlic, and to extract favorable sweetness and mellowness.
Thereby, it becomes possible to provide a processed food with unprecedented palatability.

It is the schematic which shows the Example of the processing apparatus used for the processing method of this invention. It is the schematic which shows the Example of the processing apparatus used for the processing method of this invention. It is the schematic which shows the Example of the processing apparatus used for the processing method of this invention.

Hereinafter, embodiments for carrying out the present invention will be described in detail.
FIG. 1 is a schematic view showing an example of a processing apparatus for carrying out the present embodiment.

<1> Example 1
Example 1 is a processing method using raw garlic as a raw material.
First, a pretreatment is performed to remove the outer shell of raw garlic. Conventionally, in the process of ripening raw garlic, it is usual that the outer shell is not removed, but in order to fully obtain the effect of the terahertz wave irradiation described later, the outer shell is removed. Is preferred.

  It is also preferable to perform a pretreatment of immersing raw garlic in water containing microorganisms. Thereby, it becomes possible to give different palatability using the fermentation principle by microorganisms. The water in which raw garlic is immersed is also preferably water that generates terahertz waves.

The raw garlic N that has been subjected to the pretreatment is placed in the food container 3 of the rack 2 provided in the container-like processing device 1.
The food container 3 is made of plastic and includes a container main body 31 and a lid 32.
A sheet 4 containing water that generates terahertz waves is placed on the bottom surface 31 a of the housing main body 31, and particulate ore 5 mainly composed of silicon is laid on the sheet 4.

In the present embodiment, the sheet 4 is made of polyurethane, but the material is not particularly limited.
Examples of water that generates terahertz waves include natural mineral water. Among them, those having an oxidation-reduction potential (ORP value) of 20 mV or less, preferably 10 mV or less, more preferably 0 mV or less, and particularly preferably negative.

Moreover, as the ore 5, what mainly has silicon is mentioned. For example, a composite mineral sintered body mainly composed of a silicon compound is preferable.
As a method for producing such a composite mineral sintered body, for example, a method described in International Publication No. 2002/079093 pamphlet may be mentioned.
Specifically, about 60 to 90% by weight of silicon compound powder is charged into a vacuum melting furnace heated to about 1500 to 2000 ° C. in a substantially vacuum state, and then iron powder, aluminum powder, and calcium are charged. A sintered body can be obtained by a method of mixing and stirring while melting.
Moreover, the advantage that impurities are removed can be obtained by repeating the process of taking out the molten material, cooling it, and then melting and taking it out at a higher temperature.

  In the present embodiment, the terahertz wave generation source is further laid on the floor, inner wall, and ceiling of the processing apparatus 1. This makes it possible to irradiate the food with terahertz waves more efficiently.

In addition, in this embodiment, although the example which combined the terahertz wave generation source (sheet 4) derived from water and the terahertz wave generation source (ore 5) derived from ore was shown, the combination is not specifically limited.
That is, the present invention is important in that terahertz waves having different wavelength bands are combined. In the present invention, a plurality of terahertz wave generation sources having different wavelength bands of emitted terahertz waves can be used.

  In the present embodiment, an example in which the terahertz wave generation source is laid on the bottom surface of the food container 3 is shown, but the arrangement method is not particularly limited. For example, the terahertz wave is generated on the material itself of the food container 3. It is also possible to take a method such as kneading the source ore powder, or spraying water as a terahertz wave generation source.

  By storing raw garlic in the food container 3 in which the terahertz wave generation source is arranged as described above, the raw garlic N can be held in the processing apparatus 1 while irradiating the raw garlic N with terahertz waves.

In the processing apparatus 1, a temperature controller 6 that controls the temperature in the food container 3, a humidity controller 7 that controls the humidity in the food container 3, and the temperature and humidity in the container 3 Are provided with an air agitating device (not shown) for uniformly holding the air and a ventilation device 8 for ventilating the air inside and outside the food container 3.
Thereby, it becomes possible to control the temperature and humidity in the food container 3, and to efficiently control the conditions comprising the combination of temperature and humidity.

Hereinafter, specific processing conditions in the present embodiment will be described.
(1) First Stage In the first stage, the temperature is set to 65 to 70 ° C., the relative humidity is set to 75 to 85%, and the temperature is held for 13 to 18 days.
In addition, it is preferable that the temperature is gradually raised from room temperature to 65 ° C. over 12 days before holding in the first stage.
(2) Second Stage In the second stage, the temperature is set to 70 to 80 ° C., the relative humidity is set to 65 to 75%, and the temperature is maintained for 13 to 18 days.
(3) Third stage In the third stage, the temperature is set to 60 to 25 ° C., the relative humidity is set to 65 to 75%, and the temperature is maintained for 10 to 15 days.

In the present embodiment, the form in which the condition is changed in three stages is shown, but in the present invention, it is sufficient to change the condition in at least two stages.
These conditions are preferably set so that the temperature is in the range of 60 to 80 ° C. and the humidity is in the range of 65 to 85%.

In the processed garlic produced by such a processing method, an unpleasant odor derived from garlic is greatly reduced compared to a conventional processing method that does not use terahertz waves (the method described in Patent Document 1). Sweetness also increases.
In addition, uniformity in processing quality can be realized.
Demonstration data on this effect is shown below.

Using the method of Example 1 above, 1600 raw garlic (40 containers x 40 stages) was used as a raw material, and processing was performed by changing the conditions in three stages.
On the other hand, as Comparative Example 1, a terahertz wave generation source was not used, and as Comparative Example 2, a terahertz wave generation source only derived from ore was processed under the same conditions.
As a result, in the method of Example 1, 95% was sweet mellow processed garlic without odor.
On the other hand, in the method of Comparative Example 1, the malodor was reduced to a certain extent for 75% of the product, and it was a mellow processed garlic, but 25% was a raw garlic malodor remaining.
Further, in the method of Comparative Example 2, the processed garlic was mellow with almost no bad odor for 80%, but the sweetness was weak for that of Example 1. In addition, 20% of the odor of raw garlic remained.
From this, it was found that by using the processing method of the present invention, an unpleasant odor of food can be suppressed and sweetness and mellowness can be fully imparted.
Furthermore, it became clear that the stability of the processing degree can be secured.

Further, the processed garlic was observed to emit weak energy that was not before processing. It has been observed with the “erased capillary blood vessel observation device (M320)” that such weak energy release dramatically promotes blood flow of the peripheral capillary when the processed garlic is ingested.
The effect is a phenomenon that is not seen at all in the method of Comparative Example 1 that does not utilize the terahertz wave emitting material.

<Example 2>
Processing was performed in the same manner using various sliced vegetables as food ingredients.
Specifically, bitter melon, carrot, pumpkin, potato, bell pepper, sweet potato and green beans were used.
As a result, when any raw material was used, the bitterness and blue odor felt in the raw state disappeared, and sweetness and mellowness were imparted.
From this, it turned out that the processing method of this invention is applicable to all foodstuffs.

  The present invention is useful as a food processing method.

DESCRIPTION OF SYMBOLS 1 Processing apparatus 2 Rack 3 Food storage part 31 Storage main-body part 32 Lid 4 Sheet | seat (terahertz wave irradiation part)
5 Ore (terahertz wave irradiation part)
6 Temperature controller 7 Humidity controller 8 Ventilator

Claims (4)

The garlic is held at a temperature of 60 to 80 ° C. and a humidity of 65 to 85% while illuminating terahertz waves of a plurality of different wavelengths , and has a sweet and mellow taste without odor and A method for producing garlic, which releases weak energy and promotes blood flow in peripheral capillaries of a human body that has ingested the garlic. Temperature, humidity and holding time for holding the garlic,
First stage: temperature 65-70 ° C., relative humidity 75-85%, holding time 13-18 days Second stage: temperature 70-80 ° C., relative humidity 65-75%, holding time 13-18 days Third stage: The method for producing garlic according to claim 1, which is carried out under three stages of a temperature of 60 to 25 ° C., a relative humidity of 65 to 75%, and a holding time of 10 to 15 days.   The method for producing garlic according to claim 1 or 2, wherein the terahertz wave includes a terahertz wave derived from water and a terahertz wave derived from ore.   The method for producing garlic according to claim 1, 2 or 3, wherein the irradiation with terahertz waves is performed by placing garlic on a sheet and ore that emits terahertz waves.

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