JP2011182756A - Raw material of vegetable belonging to the genus allium, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing the raw material of a vegetable belonging to the genus Allium and containing cycloalliin in a high concentration. <P>SOLUTION: This raw material 3 of the vegetable belonging to the genus Allium, containing ≥0.5 wt.% cycloalliin based on its dried material is produced through an alkali treating process P1 of adjusting the vegetables 1 belonging to the genus Allium such as heat-treated or not heat-treated welsh onion, onion or the like in advance so as to become pH ≥7 and pH ≤12, and a heat-treating process P2 of heat-treating the obtained alkali-treated material 2. In the alkali-treating process P1, a basic amino acid or a volatile alkali is used. As the vegetables 1 belonging to the genus Allium, the vegetables not performed with crushing treatment before the alkali-treating process P1 are used. In the heat-treating process P2, the heating condition is set at ≥65°C and ≥1 min. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an Allium plant material and a method for producing the same, and more particularly, to an Allium plant material and a method for producing the same, which can reduce isoariin, which is a source of irritation, and increase the cycloaliin content.

  Cycloallyin is a cyclic amino acid containing a sulfur atom, and is known to have physiological activities such as fibrinolytic action, blood glucose lowering action, blood lipid lowering action and the like (Non-patent Documents 1 and 2). Cycloallyin is known to be converted from sulfur-containing amino acid isoallyin by heating or / and alkali treatment (Non-patent Document 3). In addition, iso alliin is also known as a precursor of various sulfur-containing stimulating components of the vegetables of the genus Allium including the onion tearing component.

  Conventionally, in onion (Allium cepa L.), onion extract containing high cycloaliin, which is based on the principle of converting isoallyin to cycloallyin by paying attention to isoallyin contained in the onion at a high concentration, is disclosed in Japanese Patent (Patent Document 1). Also, a fermented black onion that is allowed to stand at a temperature of 50 to 85 ° C. and a humidity of 70 to 95% for a certain period of time and matured by self-fermentation and its production method (Patent Document 2), a cycloaliin-rich garlic that has been stored for a long period of time and its A processing method (Patent Document 3) is patented.

Japanese Patent No. 3613178 "Onion extract containing a high amount of cyclic sulfur-containing amino acids and method for producing the same" Patent No. 4076229 “Fermented black onion that is softer than raw onion and retains the original shape of raw onion, a processed product thereof, and a method for producing them” Japanese Patent No. 4070138 “Processed garlic and its processing method”

Agarwal, R. K., Dewar, H. A., Newell, D. J. and Das, B. (1977) .Controlled trial of the effect of cycloalliin on the fibrinolytic activity of venous blood. Atherosclerosis ,, 27, 347-351. Yanagita, T., Han, S. Y., Wang, Y. M., Tsuruta, Y., and Anno, T. (2003). Cycloalliin, a cyclic sulfur imino acid, reduces serum triacylglycerol in rats. Nutrition. 19, 140-143. Ueda, Y., Tsubuku, T. and Miyajima, R. (1994) .Composition of sulfur-containing components in onion and their flavor characters.Biosci.Biotech.Biochem., 58, 108-110.Biocience, Biotechnology and Biochemistry, 58, 108-110 (1994)

  Now, each of the above-mentioned patent document disclosure techniques is a technique for obtaining an extract containing cycloaliin at a high concentration from onion or garlic. However, the content of isoariin and cycloaliin in the onion (long onion, Allium fistulosum L.), the main crop of the allium genus as onion, is not clearly clarified, and therefore, the onion (long onion. The same applies below). So far, a leek material containing cycloaliyne in high concentration and a method for producing the same have not been known so far.

  Even in the case of onions and the like, the conventionally disclosed technique is a crushing process (cut length: 5 mm) except for a treatment (patent document 2) that is left to stand for about 25 days and is fermented, matured by self-fermentation and blackened. It means a physical subdivision process other than the above cutting process.) After obtaining a certain homogenized form. No technology has yet been proposed to obtain food materials and other ingredients with high cycloaliin content that retain the original form in the form of cut leek, etc., by keeping the subdivision treatment applied to onions and long onions to the extent of cutting treatment. .

  Furthermore, the technique disclosed in Patent Document 1 discloses an onion extract containing 0.1% or more of cycloaryin in terms of Brix70. A material such as a food containing highly cycloaliyne in a solid form, not a liquid form, and a method for producing the same have never been proposed.

  The problem to be solved by the present invention is based on the state of the prior art, and in the leeks where the cycloaliin-containing state has not been known, a method for efficiently obtaining a material containing cycloaliin in a high concentration has been devised, Furthermore, the method is applied to an onion to provide a method for efficiently obtaining a raw material containing cycloaliin at a high concentration from the conventional onion.

  In other words, an object of the present invention is to provide a leek raw material containing a high concentration of cycloallyin using leek as a raw material and a method for producing the same. In addition, by keeping the subdivision processing applied to onions and long onions to the extent of cutting processing, it is possible to provide food materials and other materials with high cycloaliin content that have left the original form such as cut onions in a solid form, and a method for producing the same. is there. Furthermore, it is to provide the above production method applicable to allium plants other than leeks and onions.

  The inventor of the present application added an alkali to the onion or onion without heating, particularly without crushing treatment (referring to physical fragmentation treatment other than cutting treatment with a cut length of 5 mm or more). It has been found that a certain isoariin can be reduced to increase the cycloaliin content, and the present invention has been completed. That is, the invention claimed in the present application, or at least the disclosed invention, as means for solving the above-described problems is as follows.

[1] An allium plant material characterized by containing 0.5% by weight or more cycloaliyne in terms of dry matter.
[2] The allium plant material according to [1], which is obtained by a process including alkali treatment and heat treatment.
[3] The cycloaliin content is 1.0% by weight or more, and the Allium plant is a leek (long onion, Allium fistulosum L.), according to [1] or [2] Allium plant material.
[4] The allium genus according to [1] or [2], wherein the cycloaliin content is 0.5% by weight or more, and the Allium genus plant is an onion (Allium cepa L.). Plant material.
[5] Any one of [1] to [4], characterized by having a form in which crushing processing (referring to physical fragmentation processing other than cutting processing with a cut length of 5 mm or more) is not performed Allium plant material as described.
[6] An alkali treatment process in which an allium genus plant that has been or has not been heat-treated in advance is adjusted to have a pH of 7 or more and 12 or less, and at the same time or a subsequent heat treatment process. A method for producing an Allium plant material, which obtains an Allium plant material containing 5% by weight or more.
[7] The method for producing an Allium plant material according to [6], wherein at least one of a basic amino acid and a volatile alkali is used in the alkali treatment process.

[8] The method for producing an Allium genus plant material according to [7], wherein the Allium genus plant is a leek (long onion, Allium fistulosum L.) or an onion (Allium cepa L.).
[9] The method for producing an Allium genus plant material according to [7] or [8], wherein the heat treatment is performed at 65 ° C. or more for 1 minute or more.
[10] The method for producing an Allium plant material according to [7] or [8], wherein in the heat treatment step, a heat drying treatment is performed at 50 ° C. or higher.
[11] The material according to any one of [8] to [10], wherein a material in a dry state is obtained by including a process of heat drying or other drying treatment in the production process. Method for producing Allium plant material.
[12] The plant belonging to the genus Allium has not been subjected to crushing treatment (referring to physical fragmentation treatment other than cutting treatment with a cut length of 5 mm or more) prior to the alkali treatment process. [6] Thru | or the manufacturing method of the allium plant material in any one of [11].
[13] A mixing process in which predetermined auxiliary materials such as flour and seasonings are mixed during the manufacturing process of the method for manufacturing an allium plant material according to any one of [6] to [12]. A method for producing a product using an allium plant material, comprising obtaining a processed food, feed, pharmaceutical product or other product using an allium plant material containing 0.1% by weight or more of cycloaliyne in terms of dry matter.

  Since the allium plant material and the method for producing the same of the present invention are configured as described above, according to this, in a leek for which the cycloaliin-containing state has been unknown, a material containing cycloaliin at a high concentration is conventionally used. Can be obtained efficiently. Furthermore, the method can be applied to onions, and for onions, a material containing cycloaliin at a high concentration can be obtained efficiently.

  In other words, according to the present invention, a plant material that contains cycloaliin at a high concentration using onion or onion as a raw material and can be used for various uses such as food, feed, and medicine can be obtained. In particular, by obtaining a high-cycloaliin-containing food material and other materials that leave the original form such as cut leek in a solid form by limiting the subdivision treatment to a cutting treatment that can substantially suppress the action of alliinase. Can do. In this case, it is not necessary to perform heat treatment for inactivating alliinase before the alkali treatment process.

Moreover, according to this invention, the leek raw material and onion raw material which contain 0.5 weight% or more of cyclo alliins in conversion of a dry matter can be obtained. In particular, in the case of leeks (long leeks), it is possible to obtain a material containing 1.0% by weight or more cycloaliyne in terms of dry matter.
In addition, although the above each effect was described especially about a leek and an onion, this invention is applicable also to the other allium genus plants containing isoariin similarly to these, and it can be anticipated that said each effect will be acquired also in that case. For example, edible cultivars such as onions, leeks, bamboo shoots, leek, garlic, raccoon, shallot, tree onion, chives, chives, leeks, leeks, nobil, ginger garlic, horticultural cultivars such as giganticium, christophy, gyoja garlic, It is an indigenous species such as tiger moth, leek, kankei ira, itarakkyo, kii arakkyo, miyamurakyou, nobile, yamarakyou, assaki, leeks, himezo onions, shibutsatsutsuki, hiroshima atsutsuki, izuasatsuki.

It is a flowchart which shows the structure of the manufacturing method of the allium plant material of this invention. It is a graph which shows the effect of temperature and pH which is given to an isoaryin sample solution component (pH 5.9). It is a graph which shows the effect of temperature and pH which is given to an isoaryin sample solution component (pH 8.9).

Hereinafter, the present invention will be described in more detail.
The allium plant material of the present invention is obtained by a process including an alkali treatment and a heat treatment, and contains a high cycloaliyne-containing material containing 0.5% by weight or more cycloaliyne in terms of dry matter as a main component. . When leeks are used as the Allium genus plant, a material having a cycloaliin content as high as 1.0% by weight or more can be obtained. Moreover, when an onion is used as an Allium genus plant, a material having a cycloaliin content as high as 0.5% by weight or more can be obtained.
In the examples described later, among the allium plants, leeks (onions) and onions are described in detail in the examples, but the present invention includes, for example, wagigi, leek, Edible cultivars such as garlic, raccoon, shallots, tree onion, chives, chives, leek, yaganegi, nobil, ginger garlic, horticultural cultivars such as giganticium, christophy, ginger garlic, hymenilla, leek, kankeiilla, itacchio The present invention can also be applied to other Allium genus plants such as native species such as tiger moth, Miyamaraki, nobile, yamakaku, chives, Japanese leeks, Japanese leeks, Shibutsu-Atsutsuki, Shirahama-Atsuki, Izuasatsuki.

  The allium plant material of the present invention is in the form of the original plant without undergoing crushing treatment (referring to physical fragmentation treatment other than cutting treatment with a cut length of 5 mm or more. The same applies hereinafter) as in the prior art. It can be set as the solid high cyclo alliin content material which left at least one part.

  FIG. 1 is a flowchart showing the configuration of the method for producing an Allium plant material of the present invention. As shown in the figure, the present method heats an alkali treatment process P1 in which an allium plant 1 that has been or has not been heat-treated in advance is adjusted to a pH of 7 or more and 12 or less, and an alkali-treated product 2 obtained thereby. Through the heat treatment process P2 to be processed, the allium plant material 3 containing 0.5% by weight or more of cycloaliyne in terms of dry matter is produced.

  In the alkali treatment process P1, at least one of a basic amino acid or a volatile alkali can be used. It is because the better plant material 3 can be obtained by using any of these. However, the present invention is not limited to this, and the use of any alkali is not excluded as long as the Allium plant 1 as a raw material can be adjusted to have a pH of 7 or more and 12 or less.

  Moreover, the Allium plant 1 can be one that has not been crushed before the alkali treatment process P1. Moreover, the plant raw material 3 with a high cyclo alliin content can be obtained especially by using a leek or an onion as an Allium genus plant.

  In the heat treatment process P2, the heat treatment conditions can be set to 65 ° C. or more for 1 minute or more. The heat treatment conditions may be 80 ° C. or higher for 1 minute or longer. In order to obtain the same effect at a lower temperature, for example, the heat treatment condition may be 70 ° C. or higher for 10 minutes or longer. In any case, it is desirable to satisfy “heat treatment conditions at 65 ° C. or higher for 1 minute or longer”. Alternatively, the heat drying treatment can be performed at 50 ° C. or higher. This is because a better plant material 3 can be obtained under these heat treatment conditions. However, other conditions are not excluded from the present invention. In addition, a dry material can be obtained as the plant material 3 by including a process (not shown) in which a heat drying process or other drying process is performed in the manufacturing process.

  In addition, by providing a mixing process (not shown) in which predetermined auxiliary materials such as flour and seasonings are mixed according to the manufacturing purpose at a suitable stage in the manufacturing process, cycloaliyne is converted to 0.1 in terms of dry matter. It is also possible to obtain processed foods, feeds, pharmaceuticals or other products using Allium plant material containing at least% by weight.

Based on the production method of the present invention, a plant material having a high cycloaliin content can be obtained by using onions or onions as a raw material by the following specific method, for example.
<1> An alkali is added to the raw leek so as to have a pH of 7 to 12, and heated at 65 to 100 ° C. for 1 to 30 minutes to obtain a plant material (in this application, “A to B” is “A or more B”. The same shall apply hereinafter.)
<2> Add at least one of a basic amino acid or a volatile alkali to the raw leek so as to have a pH of 7 to 12, and dry what is heated at 65 to 100 ° C. for 1 to 30 minutes to obtain a dried plant material. .
<3> Add at least one of a basic amino acid or volatile alkali to the raw onion so as to have a pH of 7 to 12, and dry the one heated at 65 to 100 ° C. for 1 to 30 minutes to obtain a dried plant material .
<4> Add at least one of a basic amino acid or a volatile alkali to a raw onion and a raw onion so as to have a pH of 7 to 12, and dry what is heated at 65 to 100 ° C. for 1 to 30 minutes. Obtain an onion compound dry plant material.

<5> At least one of a basic amino acid or a volatile alkali is added to the heated leek so as to have a pH of 7 to 12, and heated at 65 to 100 ° C. for 1 to 30 minutes to obtain a plant material.
<6> At least one of a basic amino acid or a volatile alkali is added to the heated onion so as to have a pH of 7 to 12, and heated at 65 to 100 ° C. for 1 to 30 minutes to obtain a plant material.
<7> At least one of a basic amino acid or a volatile alkali is added to the heated onion and onion so that the pH is 7 to 12, and the mixture is heated at 65 to 100 ° C. for 1 to 30 minutes. Get the material.

<8> At least one of a basic amino acid and a volatile alkali is added to raw leek so as to have a pH of 7 to 12, and dried by heating at 50 to 200 ° C. to obtain a dried plant material.
<9> At least one of a basic amino acid or a volatile alkali is added to the raw onion so as to have a pH of 7 to 12, and dried by heating at 50 to 200 ° C. to obtain a dried plant material.
<10> Add at least one of a basic amino acid or a volatile alkali to raw onion and raw onion so as to have a pH of 7 to 12, and heat dry at 50 to 200 ° C. to obtain a green onion / onion combined plant material .

<11> At least one of a basic amino acid or a volatile alkali is added to the heated leek so as to have a pH of 7 to 12, and dried by heating at 50 to 200 ° C. to obtain a dried plant material.
<12> At least one of a basic amino acid or a volatile alkali is added to the onion after heating so as to have a pH of 7 to 12, and dried by heating at 50 to 200 ° C. to obtain a dried plant material.
<13> At least one of a basic amino acid or a volatile alkali is added to the heated onion and onion so as to have a pH of 7 to 12, and heated and dried at 50 to 200 ° C. to obtain a mixed onion / onion combined plant material. obtain.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further, this invention is not limited to this Example. In addition, it was conceived as having more practicality based on a plurality of experimental examples conducted in the research process for completing the present invention, a reference example as an example of a reference experiment, and various ideas resulting from them. A plurality of embodiments according to the invention will be described in detail. Unless otherwise specified, “%” described in the examples is “% by weight”.

[Experimental Example 1] Ingredient content evaluation in material leek (raw leek) and processed leek (processed leek) Throughout this study, high moisture samples such as leek were lyophilized and then ground powder samples, dried products, etc. The low moisture sample was pulverized as it was to obtain a powder sample, and the powder sample was analyzed and evaluated. The analytical evaluation was carried out by measuring the content in the powder sample by the HPLC method using a cation exchange column (reference document 1 described later), and using the moisture value in the powder sample separately measured by the 105 ° C. weight loss method as the dry matter equivalent%. Calculated.

The reason why the raw multi-moisture sample was freeze-dried and used as the analytical material was to consider the ease of handling of the sample, but its validity was examined in this experimental example. As this test material, an onion was used to obtain a plurality of analytical samples having the same component from the same individual.
The skin of one onion (produced in Hokkaido) was peeled off and divided vertically into 8 concentric circles. Since the obtained 8 pieces are equivalent parts of the same individual, they are considered to be equivalent in terms of components. Of these, 3 pieces were used for raw material analysis, 3 pieces were lyophilized and powdered, and the remaining 2 pieces were used for moisture measurement of the raw material (multi-water sample). The analysis result of the raw sample and the analysis result of the lyophilized powder sample are shown in Table 1 as dry matter conversion values for easy comparison between the two.

As shown in Table 1, the analysis results of the raw sample before lyophilization and the lyophilized sample powder affect the results of various items described in this specification, particularly with respect to the analysis result of cycloaryin, which is the target component of the present invention. The difference of the grade which gives was not shown. That is, it was substantially equivalent. Since the purpose of this experiment was to clarify whether lyophilization caused a difference in the analytical values of isoariin and cycloaliin related to the present invention, these two components and isoariin-degrading enzyme (allyinase, EC 4) were analyzed. The results of this experiment can be applied mutatis mutandis to green onions containing. From this, the analysis evaluation was carried out in the same manner.
<Reference 1 Yamahisa Kahisa, Tokunaga Takashi, Okuno Tomo (2005), HPLC analysis of flavor precursors and S-alkenylcysteine derivatives in garlic, Journal of Japanese Society for Food Science and Technology, 52, 160-166.>

[Experimental Example 2] Degree of shredding and content of component after standing Cycloaryin, the target component of the present invention, is supposed to be converted from isoariin (Non-patent Document 3, Reference 2). Furthermore, when this tissue is crushed, this isoaryin is brought into contact with an enzyme alliinase present in a tissue different from that of isoaryin, and is decomposed and reduced by its action (Reference 1). For this reason, it is naturally estimated that as the degree of shredding becomes stronger, that is, as the degree of contact between isoallyin and alliinase increases, the degree of decrease in isoaryin increases. Therefore, the degree of raw material shredding was examined.
<Reference 2 Ichikawa, M., Ide, N. and Ono, K. (2006). Changes in organosulfur compounds in garlic cloves during storage. Journal of Agricultural and Food Chemistry, 54, 4849-4854.

  Since experimental materials having the same component composition and enzyme activity were obtained as in Experimental Example 1, onions were also used as experimental materials in this Experimental Example. The skin of one onion (produced in Hokkaido) was peeled and divided into four vertically on concentric circles. Of these, one piece was frozen immediately after cutting and freeze-dried (corresponding to an uncut onion). One piece was further divided into 4 parts vertically, then divided into 2 parts in the horizontal direction and separated by hand (1/32 divided onion). One piece of the remaining 4 divided onions was chopped (about 3 mm square), and one piece was made into a paste using a home mixer. The '1/32 divided onion', 'chopped onion' and 'onion paste' thus obtained were placed on a flat plate and allowed to stand at room temperature for 3 hours, allowed to act on alliinase, and then frozen. Dried. Table 2 shows the results of analyzing the four freeze-dried samples obtained in the same manner as in Experimental Example 1.

  As shown in Table 2, due to the action of alliinase, the decrease in isoariin content was noticeable in the sample finely chopped, and when it was further refined to the paste state, the result was that no isoariin remained. Therefore, if the yield of the target component cycloallyin obtained as a result of heating isoallyin is not increased, and crushing until chopped or pasted, it is necessary to suppress the action of alliinase by heat deactivation before processing. It has been found that the object of the present invention cannot be achieved.

  On the other hand, since the difference between the 1/4 cut and the 1/32 cut is very small, with respect to obtaining cycloaliin, which is the object of the present invention, in high yield, the action of alliinase is at least 1/32 cut · It was found that the action of alliinase can be ignored practically under conditions of room temperature and about 3 hours.

  In particular, the 1/4 cut was frozen immediately after the cut in order to minimize the action of alliinase assuming a non-destructive raw onion, but no difference was observed between the 1/42 cut and 1 It was shown that a freeze-dried sample cut to a size larger than / 32 cut and frozen immediately after the cut may be regarded as substantially equivalent to a non-destructive raw onion, together with the result of Experimental Example 1.

[Experimental Example 3] Cut size effect of material leek (raw leek) Based on the results of Experimental Examples 1 and 2, the effect of the cut size on the heat treatment effect (cycloaryin yield) was examined. In the experiment, a soft white portion of a leek of approximately the same thickness (diameter: about 1.5 cm, produced in Aomori Prefecture) was cut into a predetermined length and left at room temperature for 2.5 hours, and then 200 g of each was vacuum packaged (Furukawa Seisakusho) Manufactured, FVC-II type) and heated by a steam heater at 95 ° C. for 90 minutes. The heat-treated sample was cooled, frozen, and lyophilized with running water, and then analyzed as a powder by the method described above. The results are shown in Table 3.

  First, the isoallin content in the raw onion was 3.43% in terms of dry matter, which was higher than the content in the onions shown in Experimental Examples 1 and 2. Therefore, it was thought that leek was suitable as a raw material for obtaining cycloaliin. In fact, as shown in Table 3, it was found that 1.3% or more of cycloaryin in terms of dry matter was obtained by heat treatment.

  It was estimated that isoariin in the raw cut leek was reduced by the action of alliinase by crushing treatment as in the raw onion of Experimental Example 2. In addition, from the results of Table 3, regarding the degree of chopping of the leek, the contents of the cycloallyin and isoallyin 2 components after the heat treatment of the sample having a cut length of 5 mm and the sample having a cut length of 100 mm were substantially the same. In other words, if it is not as fine as chopped and at least the cut length is 5 mm or more, if it is within 2 and a half hours after cutting, the yield of cycloallyin due to the action of alliinase can be ignored in the case of onion as well as onion. found.

[Reference Example 1] Content of ingredients in conventional leek cooking / processed product Patent Document 1 discloses an outline of the heating effect of onions. However, no related findings were found for leeks. Then, the heating (steaming) test of the cut leek (about 2 cm length, the same hereafter) which assumed common cooking, such as a soup and a pot thing at a home or a restaurant, was implemented. Cut green onions (Aomori Prefecture), mix well, vacuum package about 100g at a time, and heat in a steam oven set at 98 ° C (OD-10.10M (P) type, manufactured by FMI) for a predetermined time. After the elapse of time, the sample was sequentially extracted, cooled with running water, and lyophilized. Table 4 shows the results of analyzing a series of freeze-dried samples in the same manner as in Experimental Example 1.

  Here, the reason why the experimental materials were vacuum-packed and heat-treated was because of the convenience in carrying out the experiments, such as recovery of components eluted in water when boiled in water and extraction of processed samples over time. In order to examine the validity of heating of the vacuum packaging sample, enclose 100 g of water instead of the green onion in the same vacuum packaging bag that packed the green onion, and measure the water temperature by heating at the same time as the green onion. Was used as a reference value for the product temperature of the green onions being processed. The temperature course is as follows: at start (24 ° C), after 1 minute (29 ° C), after 2 minutes (66 ° C), after 3 minutes (84 ° C), after 4 minutes (93 ° C), after 5 minutes (95 ° C) After that, it was stable at about 96 ° C., and it was considered to be almost equivalent to steaming a cut leek in a rose state in an open system such as a pan. For this reason, the heating test of the vacuum packaging material is also appropriately performed in the following test examples.

  As shown in Table 4, the onion cycloaliin content was 0.20% in raw equivalent (before cooking), but 1.43% at 60 minutes of cooking, and increases with cooking time. I understood. At the same time, the content of isoaryin, a precursor of cycloaryin, decreased from 4.24% of raw to 0.76% after 60 minutes of cooking. From this result, it was clarified that as the onion was cooked, the component was converted from isoallylin to cycloallyin, and the onion that had been cooked for 30 minutes or more increased the cycloaliin content several times as much as the raw.

  Leeks that have been cooked for more than 30 minutes are equivalent to leek that has been softened in a pot or soup, etc., and it is not a novelty in itself. When human beings started cooking steamed leek, It can be said that cycloaliin has been taken in unconsciously about physiological activity. In other words, it can be said that the safety of the product of the present invention is proved by the history of human food. However, green onions cooked for 30 minutes or more were inferior in quality as foods, such as fading green and poor appearance, and softening and poor texture.

[Reference Example 2] Difference in heating effect between leeks and onions As described above, it has been found that cycloariin increase (strengthening) treatment is promising in leeks, so whether or not the onions are equally suitable The two were processed simultaneously. First, raw onions (produced in Aomori Prefecture) were vacuum-packed in 100g pieces that were cut to a length of about 2cm, and fresh onions (produced in Hokkaido) were vacuum-packed in 100g pieces that were separated into 6 pieces by hand. Both were subjected to predetermined heat treatment in a steam oven set at 95 ° C. After the heating, it was cooled with running water, freeze-dried, and analyzed by the above analysis method. The results are shown in Table 5. According to this, because there is a difference in isoariin content before heating, the cycloaliin content obtained by treatment produced a difference between leeks and onions, but reconfirmed that they may be considered almost the same did it. In other words, cycloaliin increase (strengthening) treatment proved to be equally promising for onions.

[Reference Example 3] Ingredient Content in Conventional Leek Processed Food Next, processing was performed assuming food production in the food processing industry. Since green onions have many soil-derived microorganisms and the pH in the tissue is in a weakly acidic range, complete sterilization cannot be expected by heat sterilization of 100 ° C. or lower using hot water or steam that is usually performed. For this reason, the processed foods of leeks have hitherto been mainly processed foods, so-called dried leeks, which have improved storability by reducing the water content of the raw onions and suppressing the growth of microorganisms.

  As a method for drying vegetables, hot air drying, in which hot air is directly applied to the vegetables for drying, is the most common because of low equipment costs. In addition, when the shape after drying such as powder or flakes does not matter, drum drying is first performed, in which the product to be dried is once made into a fluid such as a paste and then stretched into a film on a hot plate and dried. The film is also dried. In food processing, which is common to all vegetables, softening of the vegetable tissue prior to the main treatment is practical before the main treatment in order to inactivate enzymes that cause quality deterioration such as softening and discoloration. In many cases, the pre-cooking process (blanking in a broad sense, hereinafter referred to as “branching”) is performed for a short time (within several minutes) that does not cause a problem.

  Based on the above, as an example of processing of leek in the food manufacturing industry, tests were conducted on hot air drying of cut leek without blanching and hot air drying of cut leek with blanching under the conditions shown below. The hot air drying test was performed using DNF64 manufactured by Yamato Kagaku as a dryer, with 200 g of each treatment test material and drying conditions of 80 ° C. for 11 hours. The dried sample was pulverized and analyzed by the method described above. The analysis results are shown in Table 6.

  The process symbol g in Table 6 is a process that assumes the simplest hot air-dried cut leek that has not been blanched and is simply dried with a warm air dryer. Even in a simple drying method such as this treatment, it was observed that the cycloaryin content was increased to 0.70% (g) compared to 0.20% (f) of the cut leek before drying. Furthermore, after carrying out blanching (98 ° C., 5 minutes) and similarly dried with warm air, it increased to 1.07% (i), and a blanching effect on the cycloaryin content was observed.

  The obtained hot air dried leek progressed browning with or without blanching, and the appearance quality as food was inferior. Among the various drying treatments shown in Table 6, the cut leeks after freeze-drying after branching indicated by the treatment symbol h are superior in quality of dried products to other drying methods, and are currently the mainstream of commercial dried leeks. It is what has become. However, since this dried leek (h) is not heat-treated except for blanching, it has a high isoariin content in terms of components and a very high cycloaliin content compared to other drying methods. The result was low.

[Reference Example 4] Content of other components in processed leek food As described in Reference Example 3, microorganisms attached to the leek are not completely sterilized at 100 ° C or lower. For this reason, pressure sterilization (retort sterilization), which is a sterilization method of heating at a temperature of 100 ° C. or higher that can be handled by the food manufacturing industry, etc., was carried out, and changes in cycloaliin content in cut leek accompanying this treatment were examined. In the pressure sterilization, 200 g of raw cut leek (produced in Ibaraki Prefecture) was vacuum-packed and processed under a predetermined condition using a retort sterilizer (Hirayama Seisakusho, HLM-36 type). The processed sample was lyophilized and analyzed by the method described above. The analysis results are shown in Table 7.

  According to Table 7, it is recognized that the cycloaliyne content can be increased under a condition of 110 ° C. or higher even for a short time. However, the green onions after the retort treatment all turned brown and the tissue was extremely soft, and it was judged to be inappropriate as a food for general healthy people.

[Reference Example 5] Component content of raw leek by region As described above in the reference examples so far, leek is a product that is browned by hot air drying and softened by retort treatment. Although lower, it can be used effectively as a raw material for pharmaceuticals, health-promoting foods, feeds and the like. In particular, the harvested leeks are prepared in a length of about 60 cm, with the leaf tips cut off for shipping. In this case, the leaf blade at the tip is normally discarded from 60 cm. For this reason, we investigated and examined the weight, content of cycloallyin and isoaryin for each part of the raw leek whose tip was not excised, how much was discarded by preparation.

  In the survey, raw green onions (produced in Aomori Prefecture) were cut 15 cm apart from the root, and the raw weight was measured and cut to a length of about 3 cm, partly for measuring raw water and partly for component analysis of freeze-dried powder. Provided. Component analysis was performed by the method described above. The survey results are shown in Table 8.

  As shown in Table 8, the discarded portion accounts for more than 10% of the total raw weight ratio, and cycloariin and isoariin are also contained in a considerable amount although they are smaller than the shipping portion (0-60 cm). found. For this reason, if the conventionally discarded portion can be treated as in the present invention and the cycloaliin content can be increased, it can be effectively used as a cycloaliyne material, coupled with a reduction in the number of disposals and costs. It can be said that its industrial value is extremely large.

[Reference Example 6] Effect of Alkali Treatment on Cycloaryin Yield As discussed in the previous Reference Examples, when trying to obtain a green onion material with high cycloaliin content from raw onions or onions only by heating, the required processing time It is necessary to increase the length of the green onion for several tens of minutes or more, which causes discoloration, softening, and the like of the processed leek, resulting in a decrease in quality as a food product. Therefore, a treatment method capable of shortening the heat treatment time (approximately several minutes) is desired. By the way, about cycloallyin, it is reported that the conversion from isoallyin is accelerated in an alkaline region (nonpatent literature 3). Then, the practical effect which alkali treatment has on the component content of cut leek was examined.

  In the test, cut leek (Aomori) was blanched in a steam oven at 95 ° C for 5 minutes, and then the same weight of water was added to make a paste with a cutter mixer (Aiho Steel, MX-44). The pH was adjusted to the range of 7.9 to 9.9 by adding alkali. Each 200 g of this pH-adjusted paste was packaged, heated in a steam oven at 95 ° C. for 5 minutes, neutralized with hydrochloric acid after cooling with water, and the above-described component analysis was performed on the lyophilized sample. The analysis results are shown in Table 9.

  As a result, as shown in Table 9, when the pH was higher than the original weakly acidic range (about pH 6), it was revealed that the cycloaliyne content was significantly increased only by heating for 5 minutes. It has also been found that the optimum pH that yields higher yields is around pH 9.

[Reference Example 7] Effect of alkali and heat treatment on cycloaryin formation reaction from isoaryin In raw onions and raw onions, other components that react with isoariin and cycloaryin, such as sugars that react with amino acids (aminocarbonyl reaction) Therefore, prior to the examples described later, a model test using a purified isoallylin sample was performed as a reference example.

  An aqueous solution (equivalent to 4 g / L) of an isoariin sample purified and isolated from onion was mixed with 0.2 M potassium phosphate solution (pH = 5.9 or 8.9) in the same volume (hereinafter, pH 6 solution, pH 9 solution, respectively). Called). The pH 6 solution corresponds approximately to the pH and isoariin concentration in raw onions and raw onions. The pH 6 solution was placed under the conditions of 25 ° C. and 90 ° C., the pH 9 solution was placed at 25 ° C., 40 ° C., 65 ° C. and 90 ° C., and the isoariin and cycloaliin concentrations were analyzed over time by the HPLC method described above. 25 ° C and 40 ° C are the temperature setting of the automatic sample injector (Waters, 717plus) of the analyzer, and 65 ° C and 90 ° C are the temperature setting of the block heater (Tayo, TAH-1B). did.

  FIGS. 2A and 2B are graphs showing the effects of temperature and pH on isoariin sample solution components (FIG. 2A is pH 5.9, and FIG. 2B is pH 8.9). Note that the fluctuation of isoaryin in pH 9 solution was omitted because it was not the target component of the present invention, decreased in an inverse proportion to cycloaliin as in pH 6 solution, and the figure became complicated.

  As shown in FIG. 2A, in the case of pH 6 liquid (corresponding to raw leek), the conversion from isoallyline to cycloallylin does not proceed at room temperature (25 ° C.), but this conversion proceeds by heating and the conversion is completed. It was found that about 2 hours were required at 90 ° C. On the other hand, it was found that the reaction proceeds gradually at room temperature (25 ° C.) with the pH 9 solution, and the conversion reaction is completed in about 15 minutes at 90 ° C. That is, the reaction promoting effect by alkali was revealed.

  Even in the temperature range of 50 to 60 ° C., which is between 25 ° C. and 90 ° C., the progress of the reaction is slower than 90 ° C., but the accumulated amount of cycloaryin reaches the maximum value in practical processing time of about several hours. Estimated to reach. This means that cycloaliyne can be accumulated at a high concentration in a substantially raw state if the green onion or raw onion subjected to alkali treatment is heated for a required time in a temperature zone where the tissue does not soften. At the same time, regardless of the remaining degree of alliinase activity, the content of isoariin, which is also a precursor of stimulating ingredients, can be minimized, meaning that it is possible to create processed onions and processed onions with little irritation. To do.

[Summary of experimental and reference examples and points of focus of invention]
According to the above experimental examples and reference examples, leek and onion contain high concentrations of isoariin, and heating leek promotes the conversion of isoariin to cycloaliin, which has been reported to have physiological activities such as thrombus prevention effects. It was revealed for the first time that the cycloaryin content accumulated several times before heating.

  Since there is already a conventional example (patent document 1) for onion heating, it was first decided to study with onions. When heating is performed for a long time (90 ° C. or higher, 30 minutes or longer) in order to obtain sufficient cycloaliyne, the quality of the processed leek deteriorates due to discoloration and softening. It has also been found that alkali treatment is effective for obtaining a green onion having a high cycloaliin content within a time during which quality can be ensured and completing the heating.

  Alkaline treatment is said to be effective in onions, but in the prior art, after alkali treatment is performed to secure a predetermined amount of cycloaliyne, neutralization with acid or acidification treatment is performed. To do. And it is assumed that the alkaline agent can be selected relatively arbitrarily on the premise of the neutralization treatment with the acid (Patent Document 1).

  The inventor of the present application pays attention to the fact that the content of isoariin in the onion, which has been unknown so far, is not inferior to that of the onion, and efficiently converts isoariin to cycloaliin while comparing with the onion. By doing so, we tried to develop an onion material that is highly beneficial to health and industrially beneficial. This process has led to the completion of new technologies and inventions that are useful not only for onions but also for onions.

  First of all, as with onions (Non-patent Document 3), alkali and heat treatment were also extremely effective for the onions. However, as described above, the conventional technique for onion requires a complicated neutralization treatment after the alkali treatment, and if this can be omitted, it is considered industrially beneficial.

  Furthermore, in the prior art (Patent Document 1) where it is a requirement to squeeze the onion and concentrate the squeezed liquid, the onion is crushed to increase the squeeze efficiency. I ca n’t stop. However, depending on the method of use, it is often more desirable to leave a cut form such as a soup bowl. It is relatively easy to infiltrate the cut leek or onion tissue with a method such as immersion in an alkaline solution under reduced pressure. It is extremely difficult to reconcile. In other words, not the omission of the neutralization treatment, but a countermeasure method in the case where neutralization is difficult is also given as an issue.

The inventor of the present application has made various studies in order to solve such problems. And among the many ideas obtained, as a highly practical method,
○ "Method of using volatile alkaline agent such as ammonia (water)",
○ The “method of using a basic amino acid that also constitutes the human body such as arginine” has been completed. This eliminates the need for neutralization (acidification) treatment with an acid after the alkali treatment, and is a completely new solution for the onion, and is a solution superior to the prior art for the onion.

  Details will be described below with reference to examples. In the following examples, food materials such as flour and seasonings that are not a requirement of the present invention are not mixed, but the present invention is not limited to the presence or absence of other food material mixtures and the types thereof. Specifically, it is important that the pH and heating conditions by addition of alkali are within a predetermined range.

[Example 1] Change in cycloaliin content by treatment with volatile alkali agent of leek When alkali treatment is performed, in principle, a volatile alkali agent such as ammonia (gas or aqueous solution is acceptable) is used. If heating (drying) treatment was performed to ensure the increase, it was considered that the volatile alkaline agent volatilized by heating and did not remain in the processed leek material.

  In order to demonstrate this, a hot plate capable of finally obtaining a plate-like laver-like dried product while heating the paste-like material was adopted as a heating device. Branch the cut green onion (produced in Aomori Prefecture) in a steam oven at 95 ° C for 5 minutes to inactivate alliinase, add water of the same weight, and then use a cutter mixer (manufactured by Aifengetsu Steel, MX-44) The leek raw material used in a paste state was once allowed to cool to room temperature, and ammonia water was appropriately added to the paste to prepare alkaline pastes having different pH levels. 50 mL of this paste was spread on a home-made grilled meat hot plate (manufactured by ZOJIRUSHI, 1350 W, temperature setting 160 ° C. (actual measurement value)), and heated and dried to plate-like laver (required time: about 5 minutes). The obtained dried product was pulverized by a pulverizer, and an undried sample whose pH was not adjusted was freeze-dried and pulverized, and analyzed by the above-described analysis method. The analysis results are shown in Table 10.

  As for the obtained dried product, ammonia was volatilized during the treatment at any pH level, and the remaining ammonia could not be perceived functionally. As shown in Table 10, in terms of components, the higher the adjusted pH, the higher the cycloaryin yield, and a dry material containing a predetermined isoaryin at pH ≧ 7.9. On the other hand, isoariin, which is a precursor of cycloaliin, is significantly reduced by heating when the pH is unadjusted at pH = 6.0, compared with unheated and hot plate heating, and the cycloaliin content is much increased. In addition to this, it was a result that alkali adjustment was essential in hot plate heating / drying.

[Example 2] Ammonia pH adjustment of leek paste and drum drying effect Next, for the purpose of more efficient drying (ammonia removal), film drying with a drum dryer was performed. Bran the cut green onion (produced in Aomori Prefecture) in a steam oven at 95 ° C for 5 minutes to inactivate alliinase, then immediately add half weight of water and make it into a paste using a cutter mixer. The paste was divided into stainless balls one by one, and ammonia water was appropriately added to each to prepare alkaline pastes having different pH levels. The paste was allowed to stand at room temperature for 2.5 hours for the purpose of facilitating the conversion to cycloaliyne before drying by making the paste before cooling the product alkaline and taking the reaction time (2. 5 hour product temperature transition: about 50 ° C. to about 35 ° C.). The paste after standing was dried with a drum dryer (manufactured by Johnson Boiler, JM-TP) under conditions of a clearance of 0.2 mm, a drum temperature of 130 ° C., and a drum rotation of 2.5 rpm. The obtained dried product was pulverized by a pulverizer, and raw material cut leek and undried paste whose pH was not adjusted were freeze-dried and pulverized, and analyzed by the above-described analysis method. The analysis results are shown in Table 11.

  During this time, the ammonia that volatilizes in the drying process was strongly felt as an unpleasant odor that did not feel very strong when the paste was dried at pH <9.2, and a unique unpleasant odor when the paste adjusted to pH = 9.8 was dried. Therefore, considering safety, it was considered that ventilation equipment was necessary when adjusting to pH> 9. As for the obtained dried product, ammonia of any pH level volatilized during the treatment, and the remaining ammonia could not be perceived functionally.

  As shown in Table 11, in terms of components, the higher the adjusted pH, the higher the cycloaliin yield, resulting in a dry material containing a predetermined cycloaliin at pH ≧ 7.8. On the other hand, isoariin, which is a precursor of cycloaliin, is significantly reduced by heating when compared with unheated and heat-dried products at pH = 5.9, and there is no change in cycloaliin content. In the drum drying, alkali adjustment is essential. Considering the result of Reference Example 7 in this case, it was judged that in the case of drum drying, since the heating time of the product to be dried is several tens of seconds, it is too short to convert from isoariin to cycloariin. .

  The dried leek material obtained in this example turns brown and cannot be said to have a sufficiently high quality as a food product. However, as shown in Reference Example 5, if a waste part at the time of shipment adjustment or a non-standard product is applied as a relatively low-priced material, ammonia is relatively inexpensive as an alkaline agent, and a film dryer such as a drum dryer is dried. Coupled with advantages such as low running cost and high processing capacity, the apparatus can be used effectively as a raw material for pharmaceuticals and health promotion foods. In addition, isoariin, the cause of spiciness unique to leeks, has been reduced by conversion to cycloariin, and alliinase has been inactivated by heating, so it is extremely irritating and promising for feed . Therefore, it can be concluded that the industrial utility value is extremely large.

[Example 3] Alliinase activity inhibitory effect by adjusting pH of raw leek As an application example of Examples 1 and 2, the effect of inhibiting alliinase activity by adjusting pH of raw leek was examined. It has been reported that the enzyme activity of garlic alliinase is substantially suppressed at pH> 9.5 (Reference 3). On the other hand, as has been studied so far, it is effective to adjust the leek paste with alkali in order to obtain cycloaliin in a high yield. Therefore, by adding alkali at the same time as paste of raw leek to pH> 9.5, the activity of alliinase can be suppressed, and the disappearance of isoariin due to the enzyme activity can be prevented. If the raw paste is warmed in this state of pH> 9.5 to sufficiently accumulate cycloaliin and then neutralized, there is no problem even if the activity of alliinase returns thereafter.
<Reference 3 Stoll, A. and Seebeck, E. (1951). Chemical investigations on alliin, the specific principle of garlic. Advan. Enzymol., 11, 377-400.>

  Further, when ammonia is employed as the alkali as in Examples 1 and 2, the alkali can be removed by heat drying without neutralization. In other words, if alkali is added at the same time as raw leek paste to pH> 9.5, the blanching treatment can be omitted, and the cycloaliyne material can be more easily produced. Details will be described below.

  Half-weight water and 52 mL of ammonia water were added to cut green onions (produced in Aomori Prefecture, approximately 3.5 kg) and treated with a cutter mixer for 5 minutes to obtain a paste (pH = 9.7). Similarly, half weight of water and 55 mL of ammonia water were added to a freshly cut onion (produced in Hokkaido, about 3.3 kg) vertically and treated with a cutter mixer for 5 minutes to obtain a paste (pH = 9.6). Two 1 kg each of onion paste and onion paste were sealed in a heat-resistant plastic bag, and a total of four bags were bathed in about 50 L of hot water at about 95 ° C. for 30 minutes (final product temperature: about 78 ° C.). The paste that was not packed was left at room temperature for 30 minutes (product temperature: about 18 ° C.). Four materials of onion and onion, unheated and heated (boiled) paste, were dried with a drum dryer, and then powdered. The apparatus and operating conditions were the same as in Example 2. Untreated cut onions and cut onions were lyophilized powders and these powder samples were analyzed as described above. The analysis results are shown in Table 12.

  As shown in Table 12, when the raw onion and raw onion are made into a paste, if the pH is ≧ 9.5 due to addition of alkali, the activity of alliinase in the paste is suppressed, so that isoariin remains, It is clear that the cycloaliyne content of the dried product treated with drum drying is increased. In Table 12, the reason why the effect of adding alkali in pasting from the viewpoint of cycloaliin content of the drum-dried product is different between raw onion and raw onion is considered to be because the action pH ranges of the onion and onion alliinase are somewhat different.

  Depending on the conditions of this example, a sufficient effect can be obtained in the onion. On the other hand, a certain effect can be obtained with leeks, but a more desirable effect can be obtained by increasing the amount of alkali added to a higher pH condition such as pH = 10. In addition, as shown in Table 12, the effect was confirmed in both the onion and the onion as to the pretreatment method in which heating was performed before the drum drying treatment and the cycloaryin in the paste was increased in advance.

[Example 4] Change in cycloaliin content by treatment with basic amino acids in leeks When a food is treated with alkali, if basic amino acids such as arginine are used, these are also amino acids constituting the human body. Even if the sex amino acid remains in the food, there is no problem. Rather, amino acids have various positive effects on nutrition and other human bodies, so increasing their content is desirable in foods. In particular, when a product with the cut shape remaining is left, it is difficult to neutralize with an acid after alkali treatment, and thus the treatment method with a basic amino acid is considered to have a higher significance and usefulness. In this example, the effect of the addition of basic amino acids on the cycloaliin content of cut leek was examined.

  100 g of cut green onions (produced in Aomori Prefecture) and 100 g of 0-2% (w / v) arginine aqueous solution were placed in a vacuum package. This vacuum packaged bag was heated in a steam oven set at 95 ° C. for 3 to 10 minutes and then cooled with water, and the bag contents were put in a mixer to freeze-dry and lyophilized, and component analysis was performed by the method described above. The analysis results are shown in Table 13. For reference, the pH value of the sample paste before lyophilization is given in Table 13.

  As shown in Table 13, even when the added arginine concentration was 0.5%, the cycloaliin content could be increased to 4 times or more of that before the treatment by heating for 5 minutes. In addition, when the added arginine concentration was 2%, the same content could be obtained by heating for 3 minutes. In this test, the added arginine concentration was set to a range of 0.5 to 2% that does not affect the taste of the product. The heating time was set to 3 to 10 minutes assuming blanching performed for enzyme deactivation with vegetables or the like. Because heating is completed in a short time, the cut leek after processing is close to the appearance and texture before processing, and can be used for cooking pots etc. as it is, and by freeze-drying it has the same high quality as before It could be lyophilized cut leek. The cut leek obtained in this example was actually freeze-dried and sampled as a miso soup ingredient, and in an objective evaluation by several persons, there was no difference between a leek without arginine and a leek with 2% arginine added. The result was not possible.

  In this example, arginine is used as the basic amino acid, but other basic amino acids such as lysine may be used as long as the added amino acid remains unaffected by the human body. In this example, vacuum packaging was adopted to efficiently replace the arginine solution with the air in the leek and permeate it, but this treatment is not limited to vacuum packaging, and various vacuum containers, etc. Any material can be used as long as it can achieve the purpose of allowing the arginine solution to permeate into it. In particular, in a device having both functions of decompression and heating, such as a decompression kettle, more efficient processing can be performed by charging leeks into a heated arginine solution and heating while reducing the pressure.

[Example 5] Cycloalliin content change by basic amino acid treatment of leeks and onions As described above, the effects of adding basic amino acids to cut onions and cut onions were estimated to be equivalent, but a confirmation test was performed. Green onions (produced in Aomori Prefecture) were cut into 2 cm lengths. An onion (produced in Hokkaido) was divided into eight parts, and the bulbs were separated by hand, and the epidermis was excluded. Arginine was added in the same amount of a 2% (w / v) aqueous solution as the sample onion for the onion, and the same weight of the 3% (w / v) aqueous solution as the sample onion for the onion. Arginine addition was performed by vacuum packaging. Blanching was performed in a steam oven at 95 ° C. for 5 minutes. The pH of the arginine-added / branched paste was pH = 9.9 for leeks and pH = 10.0 for onions. The film was dried by adding arginine to blanching and then heating and drying using a hot plate under the same conditions as in Example 1. As described above, the samples obtained by the respective treatments were subjected to component analysis similar to the above-described method by pulverizing a multi-water sample after lyophilization and pulverizing the dried sample as they were. The analysis results are shown in Table 14. As shown in Table 14, it was confirmed that arginine (ARG) treatment provided the same effect as cut onion for cut onion.

  ADVANTAGE OF THE INVENTION According to this invention, the raw material which contains the high concentration cycloalyne which used the allium plant raw materials including an onion and an onion as a raw material can be obtained. In particular, an onion material containing 1.0% by weight or more of cycloallyin in terms of dry matter and an onion material containing 0.5% by weight or more can be obtained. Since these materials can be used as materials for food, feed, medicine, etc., they are highly useful inventions in each related industrial field.

DESCRIPTION OF SYMBOLS 1 ... Allium plant 2 ... Alkali processed material 3 ... Allium plant material P1 ... Alkali processing process P2 ... Heat processing process

Claims (13)

An allium plant material characterized by containing 0.5% by weight or more cycloaliyne in terms of dry matter. The allium plant material according to claim 1, which is obtained by a process including an alkali treatment and a heat treatment. The allium plant material according to claim 1 or 2, characterized in that the cycloaliin content is 1.0 wt% or more, and the allium plant is a leek (long onion, Allium fistulosum L.). The allium plant material according to claim 1, wherein the cycloaliin content is 0.5% by weight or more, and the allium plant is onion (Allium cepa L.). The plant of the genus Allium according to any one of claims 1 to 4, characterized by having a form in which crushing treatment (referring to physical fragmentation treatment other than cutting treatment with a cut length of 5 mm or more) is not performed. Material. It consists of an alkali treatment process in which an allium plant that has been or has not been heat-treated in advance is adjusted to have a pH of 7 or more and 12 or less, and a heat treatment process at the same time or a subsequent heat treatment process. A method for producing an allium plant material, which obtains an allium plant material containing at least%. The method for producing an Allium plant material according to claim 6, wherein at least one of a basic amino acid or a volatile alkali is used in the alkali treatment process. The method for producing an Allium genus plant material according to claim 7, wherein the Allium genus plant is a leek (long onion, Allium fistulosum L.) or an onion (Allium cepa L.). The method for producing an Allium genus plant material according to claim 7 or 8, wherein the heat treatment is performed at 65 ° C or more for 1 minute or more. The method for producing an Allium plant material according to claim 7 or 8, wherein in the heat treatment process, a heat drying treatment is performed at 50 ° C or higher. The allium plant material according to any one of claims 8 to 10, wherein a material in a dry state is obtained by including a process of heat drying or other drying treatment in the production process. Manufacturing method. 12. The Allium plant according to claim 6, wherein the Allium plant is not subjected to a crushing process (referring to a physical fragmentation process other than a cutting process with a cut length of 5 mm or more) prior to the alkali treatment process. The manufacturing method of the allium plant material in any one. A mixing process in which predetermined auxiliary materials such as flour and seasonings are mixed in the manufacturing process of the method for manufacturing an Allium genus plant material according to any one of claims 6 to 12, A method for producing a product using an allium plant material, comprising obtaining a processed food, feed, medicine or other product using an allium plant material containing 0.1% by weight or more in terms of dry matter.

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