JP2006067970A - Garlic processing agent for reducing formation of mouth odor, processing method of garlic for reducing the formation of the mouth odor, the garlic reduced in the formation of the mouth odor, and food containing the garlic reduced in the formation of the mouth odor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a garlic processing agent capable of simply reducing formation of a garlicky mouth odor after taking garlic in a short time, while keeping excellent efficacy of the garlic, to provide a method for processing the garlic using the garlic processing agent, to provide the garlic reduced in the formation of the mouth odor produced by using the method for processing the garlic, and to provide a food containing the garlic. <P>SOLUTION: This garlic processing agent contains an allyl mercaptan producing agent, wherein the allyl mercaptan producing agent acts on diallyl disulfide which is formed in the garlic after allysine production processing and produces allyl mercaptan which is a precursor of a garlicky mouth odor forming substance. The method for processing the garlic comprises producing the diallyl disulfide of which the precursor is allysine in the garlic, by subjecting the garlic to the allysine production processing, then acting the allyl mercaptan producing agent on the garlic in which the diallyl disulfide is produced, so as to produce the allyl mercaptan, and removing the produced allyl mercaptan from the garlic. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a garlic treatment agent for reducing the generation of bad breath, which can reduce unpleasant garlic bad breath after eating garlic by acting on garlic that has produced allicin inside by the allicin production treatment, and the treatment agent. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for reducing the generation of bad breath of garlic, the reduced generation of bad breath generated by the method, and a food containing garlic with reduced generation of bad breath.

  Garlic is one of the most delicious and healthy ingredients, and its health benefits are diverse. The odor of garlic itself promotes appetite and is not an unpleasant odor, but if it appears as halitosis after eating, it becomes a very unpleasant odor. For this reason, it is always safe to eat on demand, and often limits the chance of eating garlic. The demand to eat delicious and healthy garlic dishes to the fullest without worrying about bad breath after eating is a requirement that many people have.

  Various attempts have been made to reduce the occurrence of bad breath after eating garlic dishes. As conventional techniques proposed for reducing the occurrence of garlic halitosis, traditional treatment methods such as heat treatment, pickling treatment, miso pickling treatment, salting treatment and the like are generally known. Furthermore, as a conventional well-known technique, the processing method (patent document 1) which mixes garlic with egg yolk after heating, the processing method (patent document 2) which reheats with honey after heating, and the sliced garlic and enzyme A method of treating with vinegar (Patent Document 3), a method of fermenting garlic with yeast (Patent Document 4), a method of producing odorless garlic extract using moss, yeast, lactic acid bacteria (Patent Document 5), etc. It is disclosed.

JP 49-20348 A Japanese Patent No. 890233 JP-A-63-309160 Japanese Patent Laid-Open No. 10-80258 JP 07-46966 A

  The conventional technique has a problem that firstly, there are many steps and processing takes time. Next, most of the conventional techniques are methods for obtaining processed foods, and there is a problem that they are not simple methods that can be used in individual cooking stages.

  The present invention has been made in view of the above circumstances, and provides a garlic treatment agent that can reduce the occurrence of garlic halitosis after eating in a simple and short time while maintaining the excellent efficacy of garlic. With the goal. Furthermore, another object of the present invention is to provide a garlic treatment method using the garlic treatment agent of the present invention, a odor-reducing garlic produced using the garlic treatment method, and a garlic-containing food.

  In order to achieve the above-mentioned object, the present inventor first examined a conventionally known mechanism of generation of garlic halitosis and investigated further details. Next, we pursued the possibility of effective reduction of bad breath based on the garlic bad breath generation mechanism investigated.

  As is well known, scaly garlic has no odor. The garlic odor is generated for the first time by destroying at least a part of the tissue such as garlic being damaged, sliced, crushed or squeezed. The so-called garlic odor is allicin and diallyl disulfide (diallyl disulfide) derived from this allicin, which is the volatility produced by the odorless organic sulfur compound alliin present in raw flaky garlic. It is an organic sulfur compound (with an odor). Alliin is changed to allicin by an enzyme called alliinase contained in garlic, but in raw garlic, alliin and alliinase are stored in separate sites and are left in a non-contact state. Therefore, raw garlic has no garlic odor. Garlic is sliced or crushed, and alliinase in the tissue is activated by contact with oxygen in the air, and when it comes in contact with alliin, it changes alliin to volatile allicin and is unstable. Allicin is converted to diallyl disulfide, a garlic odor substance. The odor produced by these allicin and diallyl disulfide is so-called garlic odor, is described as a fragrant odor that promotes appetite, and is an unpleasant odor.

  As described above, diallyl disulfide is produced in the garlic or garlic food when the garlic or garlic food is taken into the living body. This corresponds to eating garlic or garlic food with a garlic odor. Hereinafter, the change of the odorous substance in the living body was partly investigated by the present inventors. First, the above-mentioned diallyl disulfide is reduced by glutathione contained in the living body to produce an odorous substance called allyl mercaptan. To change. The allyl mercaptan odor is not an unpleasant odor, but a fragrant garlic odor. This corresponds to the garlic odor immediately after eating garlic or garlic food. Thereafter, this allyl mercaptan is converted to an allyl methyl sulfide, an unpleasant odorous substance, by the action of methyltransferase and S-adenosylmethionine present throughout the body. This allyl methyl sulfide begins to be produced immediately after ingesting garlic and remains in the living body for 16 hours. This is discharged into the exhalation and becomes an unpleasant odor of garlic halitosis, which is perceived by surrounding people.

  Derived from the unpleasant garlic halitosis generation mechanism described above, if any of the intermediate metabolites ranging from alliin present in garlic to allylmethyl sulfide generated after ingestion in vivo can be removed by some means. , Which can interfere with the production of allyl methyl sulfide, and as a result, the garlic halitosis will be reduced. What is easily removed as an intermediate metabolite is not an intermediate metabolite that occurs in vivo, but an intermediate metabolite that is generated in garlic before ingestion. As such, allicin and diallyl disulfide are targeted, but allicin is unstable and changes to diallyl disulfide within a short time. Therefore, methods for removing diallyl disulfide deserve consideration.

  Therefore, when garlic in which volatile diallyl disulfide was generated was left for a long time, heated, or placed under reduced pressure, diallyl disulfide was removed from garlic, and a certain degree of effect was confirmed. . However, practically sufficient garlic halitosis reduction effect was not obtained.

  Therefore, the present inventors changed the viewpoint and examined a method for producing allyl mercaptan in vivo and removing it in advance. To that end, it was first examined whether the allyl mercaptan production reaction occurring in vivo can be reproduced in garlic before ingestion by the living body. As a result, when slicing garlic scales, grinding or crushing, etc., processing to be referred to as `` allicin production treatment '' to produce diallyl disulfide in garlic, and when this garlic was allowed to act with glutathione or glutathione-containing material, It was confirmed that allyl mercaptan could be produced in garlic. The garlic produced with this allyl mercaptan can be easily removed from the garlic when left for a long time, heated, or placed under reduced pressure as in the case of the removal of diallyl disulfide. In addition, it was found that when garlic after this treatment was ingested, the amount of garlic bad breath could be greatly reduced.

  The present invention has been made based on the above findings. That is, the garlic treatment agent for reducing garlic halitosis generation according to the present invention is an allyl mercaptan production agent that acts on diallyl disulfide generated in garlic after allicin production treatment to produce allyl mercaptan, which is a precursor of garlic halitosis substance. It is characterized by including at least.

  The allyl mercaptan producing agent may be any substance as long as it can be brought into contact with diallyl disulfide to produce allyl mercaptan, but glutathione or a glutathione-containing material is preferable. Examples of the glutathione-containing material include animal liver and yeast.

  In addition, the method for reducing the occurrence of bad breath of garlic according to the present invention comprises producing allylic disulfide using allicin as a precursor in garlic by subjecting garlic to allicin production, and the garlic produced by diallyl disulfide is allylated. A mercaptan producing agent is allowed to act to produce allyl mercaptan, and the produced allyl mercaptan is removed from garlic.

  In the present invention, an allyl mercaptan producing agent is used to produce allyl mercaptan in garlic in advance, and the produced allyl mercaptan is removed from garlic. For this purpose, it is assumed that diallyl disulfide is produced in garlic. Therefore, in the garlic treatment method of the present invention, it is necessary to perform “allicin production treatment” such as slicing or crushing garlic as pretreatment.

  The “allicin production process” includes garlic scale slices (partial tissue destruction process), garlic scales down (substantially total tissue destruction), and garlic juice preparation (all garlic tissue whole Destruction) is possible. The greater the degree of tissue destruction, the higher the effect of the garlic treating agent of the present invention. This is because the conversion rate of alliin contained in garlic to diallyl disulfide is increased, and accordingly, more allyl mercaptan can be produced and removed in garlic.

  The method of removing allyl mercaptan produced in garlic is the simplest method of removing volatile allyl mercaptan by leaving it for a relatively long time (1 to 4 hours). Is possible. Furthermore, in order to remove efficiently, it is preferable to perform heating, pressure reduction, ventilation (bubbling), and the like.

  Although a garlic processing agent can be prepared as a liquid agent, a powder agent, a granule, a solid agent, a foam agent etc. as needed, it is not limited to these dosage forms.

  The garlic treating agent of the present invention is mainly composed of a substance or a similar substance originally contained in the living body, and other additives are also used with high affinity to the living body. Therefore, the garlic treating agent of the present invention is used. The garlic with the action of can be used as it is for cooking. Further, it can be washed with water or further processed as necessary.

  The amount of the allyl mercaptan producing agent in the garlic treating agent of the present invention is preferably 0.0001 to 100%, particularly preferably 0.01 to 100% of the whole treating agent, and less than 0.001%. A satisfactory effect may not be exhibited.

  As described above, the garlic treatment agent of the present invention may be composed only of an allyl mercaptan producing agent as necessary, and as other optional components, necessary ingredients, seasonings, and stable depending on the dosage form. An agent, a deodorant, etc. can also be mix | blended.

  In addition, the bad breath generation reduced garlic of the present invention is a garlic that has been processed by the above-described processing method, and in terms of ingredients, allyl mercaptan or a precursor thereof compared to normal garlic The content of is greatly reduced.

  In addition, the odor-reducing garlic-containing food of the present invention is a food containing garlic that has been processed by the above-described processing method, and there is no restriction on the content of garlic, and the total amount of garlic is processed by the above-described processing method. It is not necessary to be processed, and at least a part may be processed by the processing method.

  According to the garlic treatment agent for reducing the generation of bad breath according to the present invention, it is possible to produce garlic in which the generation of bad breath is effectively reduced by a simple method.

  Examples of the present invention will be described below. However, the examples described below are merely examples for suitably explaining the present invention, and do not limit the present invention.

Example 1
As a pretreatment of the garlic treatment method of the present invention, the “allicin production treatment” was performed to make garlic into juice. By using garlic as the juice, the entire tissue of the garlic scale was destroyed, and all the allin and allininase in the garlic were extracted and mixed in contact with oxygen. Allicin is produced by contact between alliin and alliinase, and unstable allicin is converted to diallyl disulfide.

  Phosphate Buffered Saline Solution (pH 7.4) was added to eight test tubes having an internal volume of 15 mL, 2.97, 2.94, 2.91, 2.88, 2.85, respectively. 2.82, 2.79, 2.76 mL were injected. Add 0.03 mL of the garlic juice to all of the 8 test tubes, and further add 1% glutathione aqueous solution to the 8 test tubes in the order of 0 mL (no addition), 0.03, 0.06, 0.09, 0.12, 0.15, 0.18, and 0.21 mL were added to make the total liquid volume of each test tube 3 mL. Thereafter, each test tube was sealed with a silicone rubber stopper, and the contents were stirred and kept at 37 ° C. for 5 minutes. Furthermore, 3 mL of air was then injected into each test tube that was still sealed with a rubber stopper using a gas tight syringe and stirred. After stirring, 3 mL of headspace gas in each test tube was collected using the syringe, and the amount of allyl mercaptan produced was measured by gas chromatography under the following conditions.

(Gas chromatography conditions used for measurement)
(I) Apparatus: Shimadzu gas chromatograph GC-14A type (ii) Column: Dinonyl phthalate 20%, Chromosorb W AW DMCS 60-80 mesh, Teflon (registered trademark) tube 1 m × 3.2 mmφ
(Iii) Column temperature: 40 ° C. (4 minutes) to (30 ° C./minute increase) to 130 ° C. (16 minutes)
(Iv) Inlet temperature: 130 ° C
(V) Carrier gas: Nitrogen (vi) Detector: FPD

(result)
The amount of allyl mercaptan produced in each test tube measured under the above conditions is shown in FIG. The production amount of allyl mercaptan shown in the figure is shown as the amount of allyl mercaptan per 1 mL of head space in each test tube. As is apparent from the figure, it was confirmed that a large amount of allyl mercaptan can be produced outside the body by adding glutathione (an allyl mercaptan producing agent) to garlic (distilled juice) in which diallyl disulfide is produced. The amount ratio is 207 times as much allyl mercaptan as is produced when 0.21 mL of glutathione solution is added compared to no addition (0 mL).

(Examples 2 to 4)
As shown in Table 1 below, 0.5 mL of 1% glutathione solution was added to each of three test tubes to which 0.1 mL of garlic juice was added. The first of these test tubes (Example 2) is left at room temperature for 4 hours to remove the produced allyl mercaptan, and the second one (Example 3) is heated to 100 ° C. for 3 minutes. The third product (Example 4) was left under reduced pressure of the water pump for 30 minutes to remove the produced allyl mercaptan.

  10 mL of water was added to each of the processed garlic juices in the first, second, and third test tubes, and the mixture was stirred to homogenize. After rinsing with these solutions for 30 seconds, the garlic juice was rinsed off with water. After resting for 30 minutes, a small amount (10 mL or more) of air was placed in the mouth and held for 1 minute. Only the air contained in the mouth was blown into a small Tedlar bag, 10 mL was collected from each bag with a gas tight syringe, and the amount of allyl methyl sulfide (AMS) in the collected gas was measured by gas chromatography. The results are shown in Table 1 below. The measurement conditions by gas chromatography were the same as in Example 1. Garlic halitosis is allyl methyl sulfide (AMS), which is released into the breath through the lungs even after 10 hours of ingestion of garlic, but is taught in the Annual Meeting of the Society of Nutrition and Food Science, p202 (2004). As shown, since it has been proved that it starts to be produced from the oral cavity immediately after ingestion, in this experiment, the method of measuring the amount of allyl methyl sulfide produced in the oral cavity after 30 minutes was used as an alternative.

(Comparative Examples 1-4)
As shown in Table 1 below, 0.5 mL of water was added to each of four test tubes to which 0.1 mL of garlic juice was added. The first of these test tubes (Comparative Example 1) was immediately turned to the mouthwash treatment described below. The second one (Comparative Example 2) is allowed to stand at room temperature for 4 hours, the third one (Comparative Example 3) is heated to 100 ° C. for 3 minutes, and the fourth one (Comparative Example 4) is decompressed by a water pump for 30 minutes. Left under.

  10 mL of water was added to each of the garlic juices in the first to fourth test tubes and stirred to homogenize. After rinsing with these solutions for 30 seconds, the garlic juice was rinsed off with water. After that, after resting for 30 minutes as in Examples 2 to 4, a small amount (10 mL or more) of air was contained in the mouth and held for 1 minute. Only the air contained in the mouth was blown into a small Tedlar bag, 10 mL was collected from each bag with a gas tight syringe, and the amount of allyl methyl sulfide (AMS) in the collected gas was measured by gas chromatography. The results are shown in Table 1 below.

(result)
In Comparative Examples 2, 3, and 4, diallyl disulfide, which is the odor of garlic itself, was removed, and thus a certain effect was observed. In contrast, in Examples 2, 3 and 4, allyl mercaptan, an intermediate metabolite, is produced by adding glutathione and removed from garlic. Production of allyl mercaptan in advance and removal significantly reduces the amount of bad breath generated. Even if the produced allyl mercaptan is removed for a long time (4 hours), the bad breath reduction rate increases to some extent (Example 2). However, it has been confirmed that when positive odor removal such as heat treatment (Example 3) or vacuum suction treatment (Example 4) is further performed, a strong bad breath reducing effect is exhibited.

  As a garlic processing agent of this invention, it can be used in dosage forms, such as a liquid agent, a spray, immersion liquid, a powder agent, a granule, a solid agent, as needed. Examples of these compositions are shown in Tables 2 to 7 below.

  The said dosage form can be selected in order to adapt to the usage object of the garlic processing agent of this invention, and the garlic halitosis reduction effect obtained in the said Examples 2-4 is also given in any dosage form. Obtainable.

  As described above, the garlic treating agent according to the present invention changes diallyl disulfide produced in garlic by some processing such as slicing to allyl mercaptan which is a precursor of allyl methyl sulfide, which is a garlic halitosis component. Can be easily removed from garlic before ingestion. Therefore, the unpleasant garlic odor after eating can be reliably reduced only by making the garlic treating agent according to the present invention act on the processed garlic before cooking or after cooking. With this garlic treating agent, it becomes possible to provide garlic and garlic food that can reduce the occurrence of bad breath after eating by a simple method.

It is a graph which shows the allyl mercaptan production characteristic of the garlic processing agent (glutathione) of this invention.

Claims (9)

  A garlic treating agent for reducing the generation of bad breath, comprising at least an allyl mercaptan producing agent that acts on diallyl disulfide produced in garlic after the allicin production treatment to produce allyl mercaptan, which is a precursor of garlic bad breath substance.   The garlic treating agent for reducing the generation of bad breath according to claim 1, wherein the allyl mercaptan producing agent is glutathione.   The garlic treating agent for reducing the generation of bad breath according to claim 1, wherein the allyl mercaptan-producing agent is a glutathione-containing product. By applying allicin production treatment to garlic, diallyl disulfide with allicin as a precursor is produced in garlic,
An allyl mercaptan producing agent is allowed to act on the garlic that produced the diallyl disulfide to produce allyl mercaptan,
A method for reducing the occurrence of bad breath of garlic, wherein the produced allyl mercaptan is removed from garlic.   The method for reducing the occurrence of bad breath of garlic according to claim 4, wherein glutathione is used as the allyl mercaptan producing agent.   The method for reducing the occurrence of bad breath of garlic according to claim 4, wherein a glutathione-containing product is used as the allyl mercaptan producing agent.   The said allicin production process is a process which destroys at least one part of the structure | tissue of a garlic, The odor production reduction process method of the garlic of any one of Claims 4-6 characterized by the above-mentioned.   The bad breath generation reduction garlic processed by the garlic bad breath generation reduction processing method of any one of the said Claims 4-7.   A garlic-containing reduced garlic-containing food containing the garlic processed by the method for reducing odor generation of garlic according to any one of claims 4 to 7.

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