JPH0440980B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing concentrated garlic liquid, which is mainly used as a raw material for processed foods such as curry and stew. The present invention relates to a method for producing a concentrated garlic liquid which can be effectively prevented and has a strong garlic aroma.

Traditionally, garlic has excellent nutritional value and is commonly used as a taste enhancer in various dishes. Further, processed garlic products such as powdered garlic, slices, minced meat, chopped flakes, etc. are also widely known. Garlic concentrate is also not often used in home cooking, but
It is indispensable as a raw material for enhancing taste when industrially manufacturing processed foods such as curry and stew.

In general, garlic develops its unique aroma because the odorless crystalline alliin contained in garlic is hydrolyzed by the enzyme allinase to produce allicin, which has a unique odor. It is said that this is for the purpose of However, the above-mentioned allicin, which is a characteristic aromatic component of garlic, is very unstable and is immediately decomposed into diallyl sulfide and the like, causing deterioration. Therefore, when manufacturing processed garlic products, it is important to consider how to prevent the above-mentioned allicin-based aroma deterioration and
The biggest problem was how to process it without causing volatilization.

In particular, when producing concentrated garlic liquid, no matter what concentration method is used, concentration takes time and garlic is exposed to a certain amount of heat, so the characteristic aroma of garlic based on allicin mentioned above is Significant deterioration and volatilization occurred. This not only significantly impairs the quality of the concentrate obtained as a final product, but also generates a strong garlic odor during work, causing physiological pain to the workers.

Therefore, in order to deal with the above problem, in reality, a method is used in which the steam containing the garlic aroma generated during concentration is recovered, only the aroma components are separated from the recovered steam, and this is returned to the concentrated liquid. is taken.

However, in the above case, a separate device or the like for recovering aroma components is required, and the process is complicated. In addition, the aroma components recovered and returned to the concentrate as described above are once expressed as allicin and then heated and evaporated, so they lack freshness compared to the original aroma of raw garlic. The concentrated liquid finally obtained did not have the aroma inherent to raw garlic.

Moreover, in the above cases, it is often difficult to recover aroma components with a high yield, and hard concentration conditions are required to concentrate the final product to a high concentration. When taken, the aroma evaporates significantly, so it was actually impossible to obtain a concentrated garlic liquid with a strong garlic aroma and high concentration.

The object of the present invention is to provide a method for producing concentrated garlic liquid that does not have the above-mentioned problems. That is,
The first object of the present invention is to provide a method for producing a concentrated garlic liquid that can effectively prevent deterioration and volatilization of the garlic aroma due to heating during concentration, and that can obtain a concentrated garlic liquid that has the original good aroma of garlic. It is about providing.

A second object of the present invention is to produce a concentrated garlic liquid that does not require the addition of separately recovered aroma components and can efficiently and industrially advantageously obtain a concentrated garlic liquid having a strong garlic aroma. The purpose is to provide a manufacturing method.

Still another object of the present invention is to have a strong garlic aroma without changing or volatilizing the garlic aroma no matter what concentration method or concentration conditions are used.
Moreover, it is an object of the present invention to provide a method for producing concentrated garlic liquid, which makes it possible to obtain concentrated garlic liquid concentrated to a high concentration.

In order to achieve the above-mentioned object, the present inventors have discovered that when producing crushed garlic, by adding separately prepared fresh garlic juice or crushed material to a substrate obtained by grinding garlic after heating. As a result of further research into the manufacturing method of concentrated garlic liquid, taking into account the technology that prevents the appearance of garlic odor and discoloration of garlic during manufacturing (Japanese Patent Application No. 51-67136), the following findings were made. I got it.

That is, the present inventors found that when producing concentrated garlic liquid, a large amount of aroma is evaporated during the concentration process, which is incomparable to that of crushed garlic. By concentrating afterwards, volatilization of aroma during concentration can be almost completely prevented. In addition, as mentioned above, by concentrating the heated garlic before the aromatic component allicin is expressed, the biggest problem when concentrating garlic liquid conventionally, is the garlic that is heated during concentration. I learned that deterioration of aroma can also be very effectively prevented. In addition, the present inventors have found that when an enzyme agent containing the enzyme allinase prepared separately is added to garlic liquid after heating and concentration as described above, the concentrated liquid has a very strong aroma inherent to raw garlic. It was discovered that it becomes a liquid.

At the same time, the present inventors also found that according to the above method, even when the conditions during concentration are severe and involve high temperatures and long periods of time, deterioration and volatilization of the garlic aroma are well prevented, and therefore the garlic aroma is strong. It has been found that it is possible to produce a concentrated garlic liquid that has a garlic aroma and is concentrated to an extremely high concentration.

The present invention was made based on the above-mentioned findings, and the gist thereof is to heat raw garlic to inactivate the enzyme allinase in the raw garlic, and then to regularly heat-treated garlic. This is a method for producing concentrated garlic liquid, which is characterized by squeezing and concentrating the juice by a method and adding an enzyme agent containing the enzyme allinase to the juice.

The present invention will be explained in detail below.

First, in the present invention, garlic that has been pretreated such as peeling is heated to such an extent that the enzyme allinase in garlic is inactivated. Heating is performed, for example, by boiling, steaming, microwave heating, etc. In addition, the heating conditions are usually 70 to 130℃ for 30 minutes or more.
6 seconds, preferably 10-1 minute at 90-110°C.

The above heat treatment stops the enzymatic hydrolysis reaction of the precursor arene, and therefore the aroma component allicin is not expressed until the enzymatic agent described below is added. In addition, according to the above-mentioned heat treatment, it is possible to microbially sterilize garlic except for some heat-resistant bacteria.

After heating, the garlic is grated using a grinder, for example, and the juice is squeezed using a cloth, or the juice is squeezed using a centrifuge or the like in a conventional manner.

The juice obtained as described above is concentrated by, for example, vacuum low-temperature concentration, vacuum high-temperature concentration, freezing concentration, microwave concentration, or the like. At this time, the above heat treatment prevents the garlic aroma from deteriorating or volatilizing due to heating during concentration, so the concentration conditions can range from low to high temperatures and from short to long periods of time to achieve the desired concentrated liquid. It can be set arbitrarily depending on the concentration.

In the present invention, a separately prepared enzyme preparation containing the enzyme allinase is added to the concentrate obtained as described above to obtain a final product. As the enzyme agent, raw garlic juice, powdered garlic, garlic paste, crude allinase enzyme agent, etc. can be used. In this case, the amount of enzyme agent added is at least enough to generate at least 50% of the aroma component allicin from the precursor allene, for example, in the case of raw garlic juice, 1 to 20% (by weight) of the basic concentrate. ratio) is preferably added, and the amount of other enzyme agents to be added can also be appropriately set depending on the form thereof. In addition, in the present invention, by changing the amount of the enzyme agent added as described above, it is possible to easily adjust the aroma intensity of the final product.

Further, when adding the above-mentioned enzyme agent, it is also possible to add appropriate seasonings, coloring agents, flavoring agents, etc.

Note that when an enzyme agent is added to a concentrated liquid as described above, a garlic aroma will immediately appear, but adding the enzyme is a simple and time-consuming process, so if it is immediately filled into a container, it can be used immediately during the work. Garlic odor and quality deterioration of the final product are not a problem at all.

In addition, the concentrated liquid to which the enzyme agent has been added as described above exhibits its maximum aroma approximately 30 minutes to 5 hours after the addition of the enzyme agent. However, the concentrated solution after adding the enzyme agent should not be heated to a high temperature exceeding 70℃ or 15℃.
It is not preferable to leave the sample at a temperature below 100 mL, as this will extremely reduce the enzymatic activity of the enzyme allinase.

Further, the concentrated liquid filled into a container etc. after adding the enzyme agent as described above contains a large amount of allicin, which has a bactericidal effect, and therefore has a very high preservability.

As described above, according to the method for producing a concentrated garlic liquid of the present invention, it is possible to obtain a concentrated garlic liquid having an excellent aroma exactly like that of fresh garlic without causing any deterioration of the aroma due to heating during concentration. At the same time, according to the present invention, the volatilization of the garlic aroma during concentration is prevented, and the aroma of the concentrated liquid obtained as a final product is very strong, and there is no need to add separately recovered aroma components. Since the development of garlic odor is also prevented, it is possible to produce high quality concentrated garlic liquid extremely efficiently and industrially advantageously.

Example 1 De-hulled raw garlic is heated in a steam pot.95
The mixture was steamed at ℃ for 5 minutes to inactivate the allinase contained in the garlic. The steamed garlic was ground with a mincer and then centrifuged to obtain a juice. This squeezed liquid is heated to 70~75% by using an evaporator.
It was concentrated at ℃ to obtain a concentrated liquid with a water content of 25%. To 10 kg of this concentrate, add 0.5 kg of fresh garlic juice prepared separately.
Kg and fill it into a synthetic resin container, about 1 kg.
After storage for a period of time, the container was opened to obtain a concentrated garlic liquid. The concentrated garlic liquid obtained as described above has a strong aroma inherent to raw garlic.
It was very rich.

Claims (1)

[Claims] 1. After heating raw garlic to inactivate the enzyme allinase in the raw garlic, the garlic after the heat treatment is squeezed and concentrated by a conventional method, and an enzyme agent containing the enzyme allinase is added to this. A method for producing concentrated garlic liquid, characterized by: