JPH0371857B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for processing Japanese garlic.

[Conventional technology]

Allium Victoris
var. platyphyllum) is eaten as oatashi, just like spinach and other green vegetables.

[Problem that the invention seeks to solve]

This garlic is known to have an allithiamin effect, and has traditionally been said to have pharmacological effects such as relieving fatigue and is good for health, but people tend to avoid actually eating it because of its strong odor. In addition, there was a problem in that when it was used for food as oatashi as mentioned above, the effective ingredients were lost.

The purpose of the present invention is to solve this problem and to develop garlic as a type of so-called health food.
Alternatively, the idea is to make it easy to use as a spice or seasoning.

[Means for solving problems]

The inventor of the present invention is actively researching ways to eliminate the odor of Giyojia garlic and eat it other than as dried bonito flakes, and discovered that drying and roasting it reduces the odor and does not eliminate the active ingredients. The invention was completed.

That is, the present invention is a method for processing Japanese garlic, which is characterized by drying the Japanese garlic and then roasting it.

In the above, using far infrared rays for drying is effective because it can dry both the inside and outside of the raw material evenly and in a short time, and it does not change the pigment.

In addition, the raw materials may be the leaves, stems, and roots and flowers of Garlic japonica; however, due to the amount of harvest, etc., the leaves and stems are the main raw materials.

If the drying temperature is too high or the degree of drying is too high, the enzyme will be killed at the time of drying.
Therefore, it is recognized that a drying temperature of 40 to 50°C and a dryness of 65 to 70% are appropriate.

Roasting extracts the antibacterial substance allicin from inside the raw material and converts it into ajoene. During this roasting process, allicin can be extracted better and more aziyoene can be produced if the raw materials are scratched by hand rolling or a similar operation.

Aziyoene is methyl allyl trisulfide, diallyl trisulfide, 2-vinyl-4H
-1,3-dithiine (2-vinyl-4H-1,3-
dithiin), and is said to have antithrombotic effects as well as suppressing excess cholesterol.

Also, it is important that roasting is done in a way that does not cause discoloration of the raw materials. That is, discoloration means that the active ingredients such as allicin or aziyoene have been destroyed by heat, and the natural color of the garlic is lost, spoiling the appearance when used as a product. In a roaster (copper pot) heated to 120℃, the dry ingredients are further reduced to approximately 95%.
It took about 25 minutes to roast the product to a degree of dryness, but no discoloration occurred and a product with low odor was obtained.

When I poured hot water into it and drank it, just like I would with tea, the odor disappeared in about an hour.

The roasted raw material may be further ground into powder by a suitable grinder. If you put this in a known filter bag and drink it by pouring warm water over it, the water solubility of allicin and aziyoene will further increase, allowing you to utilize the active ingredients without wasting them. It is also clear that if it is a powder, it can be used as it is as a spice or seasoning.

[Effect]

In the present invention, the desired product is made by drying and roasting Giyojia garlic, and unlike the conventional case of eating it as ohitashi, it does not go through boiling treatment with boiling water, so various active ingredients leak out and disappear. Instead, by roasting the dried raw material, the antibacterial substance allicin is extracted and converted into adiyoene, which has antithrombotic effects.

〔Effect of the invention〕

According to the present invention, dried Giyoja garlic,
By roasting, the antibacterial substance allicin and the antithrombotic substance aziyoene produced from it,
Garlic products possessing other active ingredients can be obtained. Unlike the conventional case where it is used as edible ohitashi, the present invention allows for the mass production of dried and roasted garlic or its powdered product, and the product can be sold as a commercial product and stored for a long period of time. In addition, the garlic products obtained by the present invention contain active ingredients such as allicin and aziyoene, and can be used as a type of health food that is effective in recovering from fatigue and having antithrombotic effects, or as a spice or seasoning. It is a relatively simple method of drying and roasting, and has great economic merit.

〔Example〕

Examples of the present invention will be shown below, but the present invention is not limited thereto.

Place 50g of raw garlic (washed) with a length of 10-15cm into a far infrared dryer and heat it to room temperature of 95.
℃, and the raw material temperature was heated and dried for about 40 minutes at a raw material temperature of 40 to 50℃ to obtain 35 g of dry raw material with a degree of dryness of 65 to 70%. Normally, the degree of dryness varies by around 5% depending on the size of the leaves and stems. Next, heat a roaster (copper pot) to a center temperature of 120℃, add 35g of the above dry raw materials, and roast for about 25 minutes while massaging by hand, until the product is 95% dry.
Obtained 27g.

According to analysis by gas chromatography, the content of antithrombotic substances in 50 g of the product was as follows.

Methyl allyl triphide 130mg Diallyl trisulfide 150mg 2-vinyl-4H-1,3-dithiine 50 mg.

Claims (1)

[Scope of Claims] 1. A method for processing Giyoja garlic, which comprises drying Giyoja garlic and then roasting it. 2. The method for processing Giyoja garlic according to claim 1, which comprises roasting and then turning it into powder.