JPH0372261B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for treating odoriferous vegetables such as garlic, and specifically to a method for treating odoriferous vegetables for the purpose of quickly eliminating postprandial bad breath. [Prior Art] Garlic is widely used as a spice when cooking meat and fish. this is,
It has a great meaning in eliminating odors and making the taste milder. Garlic has also been used as a stamina food to recover from fatigue and increase physical strength, but the most troublesome thing about consuming garlic is that it leaves a garlic odor in the mouth after eating, which is a nuisance not only to the person who eats it, but also to those around them. This is often the case. On average, about 0.2% of the components that give garlic its characteristic odor and irritation are obtained from volatile essential oils. Among the substances in this brownish-yellow transparent liquid, the allyl sulfide components are roughly as follows. (1) _CH2 =CH− _CH2 −S−S− _CH2 −CH= _CH2
diallyl disulfide 25-40% (2) CH ₂ =CH−CH ₂ −S−S−S−CH ₂ −CH=
CH ₂ diallyl trisulfide 15-20% (3) CH ₂ =CH−CH ₂ −S−S−CH ₂ −CH ₂ −
CH ₃ propylallyl disulfide 4-5% (4) CH ₂ =CH-CH ₂ -S-CH ₂ -CH=CH ₂
Diallyl sulfide 0.5-1.0% Among these components, diallyl sulfide (4) is considered to be the odor component closest to the odor of raw garlic. However, this diallyl sulfide does not exist in garlic as it is. In other words, alliin, a type of amino acid with no odor, is present in intact garlic bulbs, and when garlic is crushed or bruised and comes into contact with _O2 , the enzyme alliinase in the bulbs is activated and produces alliin. It is known that it decomposes into diallyl sulfide, which is volatile and has a characteristic odor, through an intermediate called allicin. As a method for processing such odor-producing vegetables, a patent
No. 1223639 ``High-speed deodorization method for raw garlic bulbs''. This method is characterized by compressing raw garlic with a menthol aqueous solution, edible vinegar, and chili pepper powder using compressed air. In other words, a peeled raw garlic bulb is inserted into the iron plate with numerous needles of about 0.5 mm at intervals of 2.5 mm vertically and horizontally, and the needles are inserted into the garlic bulb from above until they penetrate, and then the needles are pulled out. 10kg of garlic bulbs or 10 pieces of garlic sliced into 2-3mm thick pieces
Kg into a steel tank, add an aqueous solution 50,000 times the amount of menthol until it covers the garlic layer by a few centimeters, pour a mixture of 800 c.c. of edible vinegar and 50 g of powdered chili pepper into the tank, and pour the solution into the tank. Fix the lid and make sure the air pressure in the air compressor tank is 40Kg.
When this temperature is reached, open the instant on-off valve and rapidly pump compressed air into the tank containing the garlic. After leaving it for 5 minutes, remove the compressed air and remove the deodorized garlic. Remove the moisture and place in a polyethylene bag. Put the dried garlic in a glass bottle and vacuum package it, or put the dried garlic in a solution that thoroughly mixes 1 kg of dried garlic with 15 c.c. of edible vinegar, 2000 c.c. of an aqueous solution 50,000 times as strong as menthol, and 5 g of powdered chili pepper. Leave the mixture as it is for 30 to 50 minutes, and when the liquid has soaked in well, put it in a steel tank. When the pressure in the air compressor tank reaches 20 kg, remove the compressed air, take out the deodorized garlic, and put it in a mixer. Paste and pear polyethylene bags are placed in a glass bottle and vacuum packed.
As is clear from the above, this method uses the pressure of compressed air to penetrate deep into the cells of raw garlic with a deodorizing agent such as an aqueous menthol solution, edible vinegar, and chili powder, and can easily be used without destroying the tissue of raw garlic. It can achieve the purpose of deodorization. [Problems to be solved by the invention] However, when using this method, a pressure-resistant tank is required, making it unsuitable for mass production.Additionally, adding chili powder causes the red chili powder to mix with the product, which limits its use. There are some drawbacks. The present invention has been made to eliminate these drawbacks. [Means for Solving the Problems] The gist of the present invention is to use raw or dried odor-producing vegetables as raw materials and to add 0.001 to 0.001 to 0.001 menthol.
0.01%, citric acid and/or lactic acid 0.05-1.2
% and 0.05 to 0.5% of DL-alanine. [Function] In carrying out the processing method of the present invention, odor-producing vegetables such as garlic are soaked in the above-mentioned soaking liquid under pressure using weights, etc., and then crushed to produce the desired product. And it is sufficient. The method of the present invention will be explained step by step as follows. (1) Using dried raw materials of odoriferous vegetables, first examine the water absorption and soaking time. During soaking, since the raw material is dry, a slightly heavier weight is placed depending on the amount of raw material + permeating liquid to allow the soaking liquid to penetrate. (2) It is desirable that the immersion liquid be as acidic as possible from the perspective of maintaining the color tone of the product, and tap water was used in the conventional test, but it is preferable to make acidic water using a water generator, etc. (3) The immersion liquid contains 0.001-0.01% menthol, preferably 0.0012-0.0024%, and 0.05-0.05% citric acid (crystals).
0.2% preferably 0.14-0.15% DL-Alanine
0.05~0.5% preferably 0.22%, 50% lactic acid 0.2~
It is prepared to be a 1.0% solution, preferably 0.6 to 0.65%, and at least one of citric acid and lactic acid may be added thereto. In addition, the food temperature may be adjusted as necessary depending on the intended use of the product. (4) Add the immersion liquid prepared in (3) to the raw materials, add weights to the mixture, allow it to penetrate for a predetermined period of time, and then crush it with a RoboCup and commercialize it. (5) Since this product is an uncooked food, care must be taken not only to sterilize equipment and containers during manufacturing, but also to disinfect and sterilize the hands of workers. [Example] The present invention will be explained in detail below with reference to Examples. Example 1 (Deodorization of garlic) (1) Raw materials Dried garlic flakes from China (2) Water absorption test of dried garlic flakes Add 500 c.c. of water to 100 g of garlic flakes and observe the change in water absorption over time. The results shown in Table 1 and Figure 1 were obtained.

【table】

[Table] When dried garlic flakes are soaked in water,
It rapidly absorbed water and swelled to 3.3 times in about 2 hours, and although the water absorption rate seemed to drop slightly after that, it did not change even after 47 hours of immersion. Therefore, it can be considered that the swelling will be three times as much in practical terms. (3) Effects of various additives on garlic odor We made a prototype using the following formulation. Then, after soaking at room temperature for 23 hours with 700 g of weight, which is slightly heavier than the weight of the raw materials, it was crushed finely with a chipper, filled into glass bottles, and stored in the refrigerator for several days.
The PH and external color of the product were examined, and for garlic odor, after ingesting 2 g of each sample, the strength of the garlic odor in the mouth was expressed as a number (+) at each hour. In addition to the garlic odor, the pungent taste felt in the mouth immediately after ingestion is also shown in parentheses.

[Table] *Dried products

[Table] A slightly supplementary explanation of Tables 2 and 3 is as follows. [No. 1] Dried garlic flakes were simply rehydrated, and the garlic odor remained in the mouth even 2 hours after ingestion. Product PH
was 6.2 and had a yellow color. [No. 2] [No. 3] Menthol was added to the soaking liquid, and the taste was felt to be stronger than No. 1 when ingested. However, even if there was a garlic odor, it was not as strong as in No. 1, and after 2 hours, a slight garlic odor remained in No. 2, and no garlic odor was felt in No. 3. These results indicate that menthol is effective in deodorizing garlic.
However, the pH of the product was 6.2 and the color was yellow. [No. 4] Generally, commercially available products contain around 4% salt, and the color tone changes during storage, so citric acid was added. The product pH was 5.5 and the color was pale yellow, but the garlic odor and spiciness were rather strong. [No. 5] The product to which alanine was added had a deep yellow color at pH 6.3, but had a garlic odor when ingested, but had a strangely mellow spiciness, and 2 hours later, no garlic odor was detected. [No. 6] The one to which lactic acid was added had a pH of 4.95 and was pale yellow in color, but had a strong pungent taste when ingested. However, by the second hour, I could not detect any garlic odor. [No. 7] This product is made by blending all of the above additives, and the product has a pH of 4.6, is pale yellow in color, retains a garlic odor, but has a mellow spiciness in the mouth, and has no odor after an hour. Summer. (4) Results of tests conducted by external organizations Table 4 shows the results of public tests conducted by Kindai University's Faculty of Pharmacy regarding products manufactured based on the prescription in No. 7 above. In the table, 1...Eating regular garlic as it is 2...Drinking a cup of milk right after eating regular garlic 3...Using deodorizing spray immediately after eating regular garlic 4...No .7 The exhaled breath of the test subject was collected while eating the product based on the prescription, and the amount of sulfur components was measured using a gas chromatograph.

[Table] It has been said since ancient times that if you drink milk after eating garlic, the smell of garlic will be reduced.Yakiniku restaurants also offer chewing gum to customers, and the above table shows that it has some effect. One thing has been proven. However, the garlic according to the present invention has been found to be much more effective than these. Example 2 (Deodorization of onions) Onions also have an odor characteristic of green onions, although not as strong as garlic, and the irritating component is said to be allyl sulfide. Since we also found that formulation No. 7 was effective against garlic, we tested it on onions. I used Chinese onion flakes as the raw material and processed them in the same way as garlic. The results obtained are shown in Table 5. The onion odor was not as strong as that of garlic, and the control product also became bland 1 hour after eating, but the treated product was already bland 30 minutes after eating. Therefore, although there is still room for improvement in terms of the color of the product, this treatment method seems to be sufficient in terms of odor, and is advantageous as a method for using odoriferous vegetables to eliminate bad breath after meals.

[Table] [Effects of the Invention] According to the present invention, odoriferous vegetables such as garlic can be effectively deodorized by a simple method of soaking them. When ingested, it can quickly eliminate bad breath after meals, and is useful in response to the Westernization of dietary habits, the increase in processed foods, and the current situation where odorous vegetables such as garlic are frequently used.

[Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between the water absorption capacity of garlic flakes and time.

Claims (1)

[Claims] 1 Using fresh or dried raw materials of odoriferous vegetables as raw materials, add 0.001 to 0.01% menthol, 0.05 to 1.2% citric acid and/or lactic acid, and 0.05 DL-alanine.
A method for treating odoriferous vegetables, characterized by treating them with a soaking liquid containing ~0.5%.