JP2000312565A - Odorless garlic extract and medicinal noodle using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a garlic extract emitting no odor peculiar to garlic even if put to cooking or processing, and to obtain Chinese noodles or pasta emitting no odor peculiar to garlic by using the above garlic extract. SOLUTION: This garlic extract is obtained by pickling raw garlic in a fruit wine followed by mashing and filtering the garlic thus pickled. The extract thus obtained, when used in various dishes, emits no garlic odor even if heated, and has flavor inherent in garlic. The other objective medicinal Chinese noodles or pasta is obtained by kneading the above garlic extract in the corresponding feedstock followed by subjecting the kneaded mass to noodle-making process. The Chinese noodles or pasta thus obtained emits no garlic odor after the meal even if taken in the daytime, affording garlic flavor and body warming.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an odorless garlic extract and medicinal noodles using the same. More specifically, the present invention relates to a garlic extract which does not smell garlic during or after a meal, and a medicinal noodle manufactured using the extract.

[0002]

2. Description of the Related Art Garlic is widely used in dishes of all fields such as Japanese, Western and Chinese due to its flavor and nutritional effects. However, due to its unique odor, its use is often avoided at breakfast and lunch. In particular, pasta such as Chinese noodles and spaghetti are very popular menu items for reasonable lunch and light meals. Then, in order to make the ramen and pasta more delicious, garlic is added to the ground down.
However, adding this grated garlic to daytime ramen or spaghetti is often discouraged due to its peculiar smell.

For this reason, there are many known methods for masking or erasing the odor peculiar to garlic.
-46966, JP-A-9-187247, JP-A-5-212099, etc.) and a method for completely eliminating the peculiar odor while maintaining its flavor and nutritional effects is still satisfactory. It's not cool. In particular, even when deodorized garlic is heated, its unique odor is often restored.

[0004]

SUMMARY OF THE INVENTION An odorless garlic extract which does not emit garlic-specific odor even when cooked and heated. Further, the present invention provides a medicinal noodle containing an odorless garlic extract obtained by kneading the odorless garlic extract into a raw material for noodles and making the noodles.

[0005]

Means for Solving the Problems The present inventors have found that garlic extract obtained by adding raw garlic to fruit liquor, for example, komami, and then crushing and filtering the garlic extract, is used for cooking various dishes. Even if the garlic odor is not revived, it still emits the flavor of the garlic itself, and this odorless garlic extract is kneaded into Chinese noodles and pasta ingredients, and a medicinal Chinese noodle with odorless garlic extract obtained by noodle making Yakuzen pasta did not emit a garlic odor even when eaten during the day, and furthermore, these noodles were found to be extremely delicious, and the present invention was completed based on this finding.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the raw garlic used as a raw material is not limited to the place of production and the size, but may be a round ball. When garlic is sliced or mashed and then added to fruit wine, alliin, a flavor component of garlic, is broken down into allicin by autologous enzymes,
Not only the smell, but also the flavor is impaired.

In the present invention, the garlic is immersed in fruit liquor, for example, Komami, and left at 10 ° C. to 40 ° C., usually at room temperature, for 1 to 3 months. When garlic is soaked in brewing alcohol, the same effect is obtained, but the garlic is less odorless than the present invention. As the fruit wine used in the present invention, any of wine, apple wine, strawberry wine, karinshu, lemon wine, “Komami” (trade name: manufactured by Okuno Pharmaceutical Co., Ltd.) and the like are used.

[0008] The garlic soaked in fruit wine thus obtained is
Crush coarsely. This may be squeezed or mixed. Next, the crushed garlic is filtered through a tough filter cloth made of nylon or the like to obtain an odorless garlic extract.

The obtained odorless garlic extract is kneaded into raw material powder for Chinese noodles and raw material for pasta such as spaghetti. It does not emit a garlic odor even when eaten from the ground, and the noodles are extremely delicious. The amount of extract used ranges approximately from 2 to 10%.

[0010]

[Embodiment 1] Pickled barrel, peeled garlic 65k
g was added, 35 kg of "Komami" was added, and the mixture was pickled at room temperature for 3 months. Take out the garlic, mix it roughly, put it in a nylon bag, squeeze it with a squeezing machine, filter the obtained squeezed juice with a nylon filter cloth, and add garlic extract 3
0 kg was obtained. In addition, as a comparative example, raw garlic was rubbed down and then similarly immersed in "Komami" at room temperature for 3 months to obtain 32 kg of garlic extract.

The "Komami" used here is composed of 51-52.3 parts by volume of alcohol and 11.0 parts of extract.
-13.5 (weight / volume%), salt content 7.9-8.1 (weight / volume%), pH 3.7-4.1, specific gravity 0.97-
0.99, a fruit wine prepared from grape, sugar, salt, spirit and water.

5 ml of dichloroethane was added to each 5 ml of the garlic extract obtained above, and the mixture was stirred and centrifuged. The dichloroethane solution was measured for absorbance at 254 μm, and the concentration of allicin was determined from a calibration curve. As a result, the extract of the present invention contained 0.3 to 0.4 mg / ml of allicin. On the other hand, allicin was not detected in the extract prepared using the garlic that had been ground down.

EXAMPLE 2 25 kg of Yokote (Flour for Chinese noodles) and 0.125 of shellfish calcium
of the garlic extract obtained in Example 1 and 5.50 of cold water (5 ° C.).
kg, powdered 0.3 kg, "Komami keep 75"
(Product name of fermented seasoning, manufactured by Okuno Pharmaceutical Co., Ltd.)
Add kneading water consisting of 50 kg, 0.50 kg of propylene glycol and 0.25 kg of “Sparesi top” (trade name of emulsified oil and fat, manufactured by Okuno Pharmaceutical Co., Ltd.), and add 90 g
Stirring at 6 rpm for 6 minutes
Combination and rolling were performed, and the mixture was aged at room temperature for 1 hour to prepare a Chinese noodle belt with a thickness of 2.0 to 2.5 mm. This was used to prepare a Chinese noodle with a cutting edge angle of # 22, a noodle thickness of 1.4 mm and a wave.

Using the obtained Chinese noodles, ramen was cooked and tasted by a panel of 10 men and 5 men and women. One hour later, when the panel was heard about how warm the body was, everyone answered that they felt hot and not feeling warm. In addition, the breath of this panel was heard by another 10 people who ate ramen cooked using commercially available Chinese noodles without using garlic extract, and the number of respondents was determined by the 6-stage odor intensity display method. Expressed. The results are shown in Table 1.

[0015]

[Table 1]

Example 3 A mixture of 30 g of durum semolina flour as kneading water, 2.0 kg of the garlic extract obtained in Example 1, 0.3 kg of salt,
0.5 kg of olive oil and 6.0 kg of warm water were added, and kneaded with a mixer.
g) was deaerated, and noodles were produced at 80 kg / cm ² . Predrying and main drying were performed by a conventional method to obtain 1.4.
mm spaghetti rods were prepared.

Outside this spaghetti was used, a spaghetti vongole cooked as usual was eaten on a panel, and 30 minutes after the meal, the breath of the panel was cooked using a commercially available spaghetti without using garlic extract. When interviewed by another 10 panelists who had eaten spaghetti vongole, most panels said that breath did not feel the smell of garlic.

When asked about the taste and hotness of the body, the panel that ate the spaghetti vongole of the present invention tasted better than the spaghetti vongole cooked using a commercially available spaghetti without using garlic extract. Most responded that they liked it and felt they felt hot. On the other hand, another 10 panelists who ate spaghetti vongole cooked using a commercially available spaghetti without using the garlic extract of the present invention replied that they did not feel their body burning.

[0019]

The odorless garlic extract obtained by crushing and filtering raw garlic immersed in fruit liquor obtained according to the present invention restores the garlic odor even when heated and cooked in various dishes. No garlic original effects such as flavor and warming of the body can be obtained as they are. Furthermore, this odorless garlic extract is kneaded into a raw material for Chinese noodles and a pasta raw material, and the medicinal Chinese noodles and pasta containing the odorless garlic extract obtained by making noodles do not emit a garlic odor after eating even during the daytime, and garlic. It has a delicious flavor and gives a hot flash of the body.

Claims (3)

[Claims] 1. An odorless garlic extract obtained by adding raw garlic to a komami, crushing and filtering. 2. Garnishing raw garlic immersed in fruit wine,
Yakuzen noodles containing an odorless garlic extract obtained by kneading an odorless garlic extract obtained by filtration into a raw material for noodles and making the noodles. 3. The medicinal noodle according to claim 2, wherein the fruit liquor has a sesame taste, and the medicinal noodles are medicinal Chinese noodles.