JP2011050282A - Method for producing alpine leek powder and the alpine leek powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing Alpine leek powder having remarkably less nasty odor by processing the leaves, stems and roots of Alpine leek (Allium victorialis). <P>SOLUTION: This method for producing the Alpine leek powder includes washing in water the leaves, stems and roots of raw Alpine leek followed by vacuum-packing, freezing the product at low temperature of -5 to -10°C followed by leaving as it is and thawing, again freezing the product at low temperature of -5 to -10°C after thawing, leaving the product as it is followed by thawing and grinding, mixing sugar and honey with the product followed by thinly expanding and freezing, and thawing the product after 30 days. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing garlic garlic powder and a garlic garlic powder for the purpose of producing raw garlic garlic powder by processing raw whole garlic garlic.

  Conventionally, Gyo garlic is known as a health food obtained as it is used for food as it is, or as a seasoning based on soy sauce with a preserved flavor or dried. In addition, Gyo garlic is said to be effective in relieving fatigue, but because it has a strong odor, it tends to be shunned as edible.

JP 2002-335905 A Japanese Examined Patent Publication No. 3-71857 JP-A-1-243959

  Conventional seasoning is known to be a mixture of 5% to 20% (W / V) tamari soy sauce and mirin base material of young garlic garlic, known as garlic garlic-flavored soy sauce. (Patent Document 1). In addition, there is also one in which gyoja garlic is dried and roasted to eliminate odor and retain active ingredients (Patent Document 2).

  Furthermore, an invention has also been proposed in which the root part of garlic garlic is processed to obtain a spice with less odor (Patent Document 3).

  Each of the conventional proposals is used by being mixed with an auxiliary agent such as a spice or soy sauce with as little odor as possible. Therefore, there is a problem that the usage is limited depending on the processing method and the product.

  The present invention succeeded in reducing odor and facilitating its use regardless of the amount by pulverizing raw garlic as raw material by freezing treatment, thereby solving the above problems.

  That is, according to the present invention, leaves, stems and roots of garlic garlic are washed with water, and then first frozen at −5 ° C. to −10 ° C. after draining. Thaw 3 to 5 days after freezing and leave at room temperature for 5 to 10 days. Then, it is secondarily frozen at −5 ° C. to −10 ° C., allowed to stand for 10 to 15 days and then thawed. The odor can be easily dissolved by this leaving. Then, when the thawed garlic garlic is crushed and the whole form disappears (no distinction between leaves, stems and roots), 5% to 15% (by weight) of sugar or honey Alternatively, add an equal mixture of both, mix well, and age for 7 to 14 days. The aged mixture is spread thinly (3 mm to 6 mm) and immediately frozen at −10 ° C. to −20 ° C. as it is. After 20 to 30 days, if you thaw, you will be able to make gyoja garlic powder.

  The powder has almost no odor and is a free-flowing powder (moisture of 10% or less), which can be used in small portions. Moreover, powder is 100-200 mesh, Comprising: A seasoning and other spices can be mixed uniformly in arbitrary ratios.

  Moreover, since there is little water | moisture content, even if it preserve | saves for a long time (6 months-1 year) if it packs and preserve | saves, there is no possibility of degeneration.

  In the above, primary freezing and secondary freezing are for the purpose of stabilizing quality and removing odors, and almost the same powder can be produced by primary freezing alone, but there is a risk that quality stability may be lacking. Subsequent freezing is preferred.

  Moreover, the mixing of sugar and honey is a taste adjustment. If the mixing amount of sugar and honey is 5% or less, it is slightly insufficient (sweetness). % (Weight) is preferred.

  Moreover, although it is not freeze-drying, low-temperature drying (40 degreeC or less ventilation drying) is also considered, but freeze-drying is preferable from the stability of quality. In this case, the freezing temperature is also preferably −10 ° C. to −20 ° C., and instantaneous freezing is preferable.

  In the present invention, garlic garlic is washed with water and then frozen, so that it does not change in its raw state, the tissue is well destroyed, and leaves, stems and roots are homogenized. In particular, if it is frozen twice, the whole is processed in the same state, and there is an effect that a homogeneous powder without deviation can be obtained.

  In addition, after thawing, the material is crushed so that there is no material form (leaves, stems, roots), and a homogeneous paste is formed.

  Furthermore, since sugar or honey or a mixture of sugar and honey is mixed, there is an effect of improving the nutritional value as well as giving sweetness and collecting the whole.

  Furthermore, since it is freeze-dried, it is possible to easily remove moisture and to obtain a homogeneous fine powder.

The block diagram which shows the manufacturing method of this invention.

  In this invention, leaves, stems, and roots of garlic garlic are washed with water, dried, cut to 5 mm to 10 mm, vacuum packaged, frozen at -10 ° C., and stored at the same temperature for 10 days. Then thaw and leave for 10 days. Next, if the thawed product is secondarily frozen at −10 ° C. and left for 10 days, it becomes a frozen product of almost the same quality and almost no odor.

  When the frozen material is thawed, it is put in a mortar and crushed into a paste, and a mixture of sugar and honey in an amount equivalent to 10% (weight) of the paste is mixed and stirred, and the paste becomes slightly gentle. . Next, after aging this paste for 7 to 14 days, extending it thinly (about 5 mm thick), freezing at −10 ° C., and thawing after 30 days, powdery garlic can be formed. At the time of freezing, the moisture in the paste goes out and freezes, and when this moisture is sublimated, a substance (powder) having no moisture remains. Since this powder is the content of the paste, it becomes a very fine powder (for example, 100 mesh or more).

  1000 g of garlic garlic leaves, stems and roots are washed with water, cut to about 5 mm, vacuum-packed, put in a freezer and frozen at −10 ° C. This frozen product is stored for 10 days, then thawed and left as it is for 10 days. In this case, it became 800 g. Next, the thawed product is frozen again at −10 ° C. as described above, stored for 10 days, and then thawed. Then, put the thawed material in a mortar and crush it into a paste. In this case, since it has been frozen and thawed twice, the leaves, stems and roots of garlic garlic are easily pasted and less odorous. The weight in this case was 500 g.

  Next, 40 g of sugar and 10 g of honey are added to the paste and stirred uniformly and then aged for 10 days to form a viscous paste. The paste-like material is spread on a plate to a thickness of 5 mm. The paste is snap frozen at -15 ° C. and left as it is for 30 days. If thawed after 30 days, a plate of gyoja garlic was produced, and when this was crushed into a powder, 150 g of powder (water content 5%) was produced.

  The garlic garlic powder is smooth and can be subdivided freely. Moreover, if it is packaged and stored, the same quality can be maintained for more than one year.

  1000 g of garlic garlic leaves, stems and roots are washed with water, cut to about 5 mm, vacuum-packed, put in a freezer and frozen at −10 ° C. This frozen product is stored for 10 days, then thawed and left as it is for 10 days. In this case, it became 800 g. Next, the thawed product is frozen again at −10 ° C. as described above, stored for 10 days, and then thawed. Next, put the thawed material in a mortar and crush it into a paste. In this case, since it has been frozen and thawed twice, the leaves, stems and roots of garlic garlic are easily pasted and less odorous. The weight in this case was 500 g. The paste-like material is spread on a plate to a thickness of 5 mm. The paste is snap frozen at -15 ° C. and left as it is for 30 days. When thawed after 30 days, a plate of gyoja garlic was produced. When this was crushed into a powder, 100 g of powder (water content 5%) was produced.

  The garlic garlic powder is smooth and can be subdivided freely. Moreover, if it is packaged and stored, the same quality can be maintained for more than one year.

Claims (7)

  Raw garlic is washed with water, chopped and frozen after vacuum packaging, left as it is for 5-10 days, then thawed, left as it is for 5-10 days, frozen, and then left A method for producing garlic garlic powder, which is thawed, crushed and aged, then thinly spread and frozen, left to stand for 5 days or more, and thawed frozen.   Raw garlic is washed with water, chopped and frozen after vacuum packaging, left as it is for 5-10 days, then thawed, left as it is for 5-10 days, frozen, and then left Gyoja garlic is characterized by thawing and crushing it, adding sweeteners to make a paste, aging, thinning and freezing, leaving it to stand for more than 5 days and thawing the frozen product Powder manufacturing method.   The method for producing garlic garlic according to claim 1, wherein the freezing temperature is −5 ° C. to −20 ° C., and the freezing is put in a freezer or liquid nitrogen is fogged.   The method for producing garlic garlic according to claim 1 or 2, characterized in that the period for which the frozen product is left is 5 to 20 days.   3. A method for producing ginkgo garlic powder according to claim 1 or 2, wherein the sugar or the mixture of sugar and honey is 5% to 15% (by weight) of the paste.   Frozen raw garlic, chopped and frozen after vacuum packaging, left as it is for 5-10 days, then thawed, crushed and aged, then spread thinly and frozen A method for producing garlic garlic powder, characterized by thawing the frozen product after standing for 5 days or more.   A garlic garlic powder produced by the method according to claim 1 or 2.

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