JP2013021997A - Method for producing garlic egg yolk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing garlic egg yolk in which, in production of the garlic egg yolk, the garlic odor generated in a heating process is not emitted in work environment, raw materials in progress of production are not exposed to open air at the same time, and occurrence of carbonization (charred) of the garlic egg yolk can also be suppressed.SOLUTION: While decompressing an inside of a stirring mixture tank 1 having airtightness with the peeled fresh garlic prepared therein, after high-temperature steam is introduced and the garlic is stirred and crushed while heating, the egg yolk is prepared in the stirring mixture tank 1 and further stirred and mixed with the stirred and crushed garlic while keeping a heated state, a moderate amount of water is added to the obtained mixture of the garlic and the egg yolk and made into an aqueous slurry state, and the obtained aqueous slurry is transported to a spray dryer 7 directly or indirectly using piping and made into dry powder.

Description

The present invention relates to a method for producing garlic egg yolk widely used as a health food.

  A mixture of garlic (designated as “garlic” in the present specification) and egg yolk, which has been known as a health food for a long time, has been industrially produced in recent years, and is a powder, granule or encapsulated garlic egg yolk. Is sold.

About this garlic egg yolk, various proposals are made also about the manufacturing method.
For example, Japanese Patent No. 3091837 (Patent Document 1) proposes a means for mass-producing a product that has been conventionally made in a small scale on an industrial scale as a product.

That is, it is a production method in which garlic and egg yolk are not simply kneaded physically, but garlic and egg yolk are combined sufficiently by chemical reaction.
In mass production, the odor is reduced as much as possible to alleviate the discomfort of the worker. The garlic / yolk is not overheated by heating means, and allicin and lecithin, which are the active ingredients of garlic and egg yolk, disappear. It is said that it is a method not to let.

In particular,
1) Step of steaming raw garlic in advance 2) Step of warming and stirring said raw garlic to prepare garlic paste 3) Temperature after kneading said garlic paste and egg yolk as heated A step of kneading until a garlic / yolk gel-like composite is formed so as not to fall below 40 ° C. 4) a step of heat-treating the garlic / yolk gel-like composite, the garlic / yolk gel-like composite being thick A step of 4-6 mm plate-like air drying, followed by irradiation with far-infrared rays to form a garlic / yolk composite, and 5) a step of pulverizing the heat-treated garlic / yolk composite. A method for producing a garlic / egg yolk composite processed food comprising the step of pulverizing a garlic / egg yolk composite obtained using a hard alumina roller.

The method for producing a garlic / egg yolk combined processed food described in Patent Document 1 includes a steaming step, a paste preparation step, a kneading step, a heat treatment step, and a fine grinding step.
Therefore, in order to carry out each step in sequence, many devices such as a steamer, a stainless steel container, an iron pan, etc., a kneading machine, a press machine, a far infrared irradiation device, a hard alumina roller, etc. are required. .

  In Japanese Patent No. 3527703 (Patent Document 2), one process, which has been performed with a conventional kneader, is separated into four processes, a crushing process, a mixing process, a low bromide process, and a drying process. By arranging suitable processing machines, a continuous production system is possible, and intermediate materials can be stored by refrigeration and freezing of materials in the middle of processing, and experience and skilled technology are required. There is also proposed a method for producing garlic egg yolk that can produce a large amount of a product with a constant quality and a high commercial value.

In particular,
1) Steaming process of steaming peeled garlic 2) Using a high-speed cutter mixer, stirring the steamed garlic and egg yolk and mixing them 3) Mixing process garlic and egg yolk under reduced pressure 4) Mixing of low-bromide-treated garlic and egg yolk with a drum dryer formed by rotating a pair of heated drums in opposite directions, and the mixture of garlic and egg yolk between the heated drums. By supplying the mixture, the drying step of drying the mixture with the heat of the heating drum and forming the mixture into a sheet form 5) A pulverization process of pulverizing the sheet-like mixture of dried garlic and egg yolk.

This garlic egg yolk production method also requires a steaming process, a pulverizing and mixing process, a low bromide process, a drying process and a pulverizing process. In each process, a steamer, a high-speed cutter mixer, a vacuum kneader, a drum dryer, and a high-speed pulverizer Various devices called (grinding sieve) are required.

Patent No. 3091837 (Claims) Patent No. 3527703 (Claims)

  In the conventional methods for producing garlic egg yolk mixture powder disclosed in Patent Documents 1 and 2, the main processes are independent of each other, and different devices suitable for the respective processes are used.

  In addition, each process is independent and mainly in a batch format, and processing materials are input and processed products are taken out for each device. Therefore, a large space is required as a work place, and there is a problem that it is difficult to significantly reduce the manufacturing cost.

  In Patent Document 1, the unique odor inherent in garlic is steamed in advance, thereby producing an effect of drastically reducing the odor emitted from garlic in subsequent processes.

  However, when the steamed garlic is sent to the next process, the workplace is filled with the unique odor generated from the steamed garlic, which gives the worker disgust. Installation is required, but to exhaust the garlic odor almost completely, a large exhaust system and ancillary equipment to avoid external influences are required.

In this regard, in the method of producing garlic egg yolk described in Patent Document 2, mixing of garlic and egg yolk that has been mixed is performed using a vacuum kneader, and at the same time, the odor generated inside is exhausted through a vacuum pump. The process is adopted.
However, this low bromide process does not reduce the unique odor generated in the steaming process or the like, and has the same problems as in Patent Document 1.

Moreover, patent document 2 is going to adjust the water | moisture content of the mixture of a garlic and an egg yolk at the temperature of 70-80 degreeC in the said low odor reduction process.
Although this method for adjusting moisture is not specifically disclosed in Patent Document 2, the state of the mixture of garlic and egg yolk inside is grasped, and when water is required, water is added separately, However, in any case, it is inevitable that the lid of the vacuum kneader is opened and closed when adjusting the water content.

  Moreover, since garlic egg yolk as a final product obtained in the form of granules or granules is used directly as a health food or as a raw material for other health foods, it is important to strictly manage hygiene.

Therefore, in the manufacturing environment of the garlic egg yolk described in Patent Document 1 and Patent Document 2 in spite of the necessity of preventing contamination of raw materials in the working environment during the manufacturing process, Every time you go, you will inevitably come into contact with the outside air.
Therefore, there is always a risk of contamination, and the garlic odor is emitted into the room each time, so the health food manufacturing method includes problems to be solved.

Furthermore, as pointed out in Patent Documents 1 and 2, in the production of garlic egg yolk, the occurrence of charring (burning) of garlic egg yolk leads to a decrease in the quality of garlic egg yolk. This is solved by increasing the amount of egg yolk to be mixed with garlic, but this is not a preferable means because it leads to a rise in raw material costs.
In addition, in each patent document, means such as a far-infrared irradiation device, a hard alumina roll, or a heating roll is adopted for drying. In order to prevent carbonization (burning) in these means, Demands for strict production management are one of the factors that push up prices.

In view of the current situation, the present invention basically eliminates exposure of raw materials during production to the outside air at the same time without discharging the garlic odor generated in the heating step to the working environment in the method of producing garlic egg yolk. It is an object of the present invention to provide a method for producing garlic egg yolk that can suppress the occurrence of carbonization (burning).

In order to achieve the above object, the invention according to claim 1 of the present invention provides:
After reducing the pressure inside the gas-stirred stirred mixing tank charged with raw raw garlic, after stirring and grinding while heating the garlic by introducing high-temperature steam,
Stirring and mixing with stirred and ground garlic while charging the egg yolk into the stirring and mixing tank and maintaining the heated state,
Water was added to the resulting mixture of garlic and egg yolk to form an aqueous slurry,
It is the manufacturing method of the garlic egg yolk characterized by transferring the obtained aqueous slurry directly or indirectly to a spray dryer using piping, and making it dry powder.

The invention according to claim 2 of the present invention is
In the manufacturing method of the garlic egg yolk of Claim 1,
The heated pulverization of garlic and stirring and mixing with egg yolk
Garlic odor, water vapor and water caused by garlic are discharged from the stirring and mixing tank while reducing the pressure in the stirring and mixing tank and discharging to the outside. This is performed using a pressure difference with the supply tank.

The invention according to claim 3 of the present invention is
In the manufacturing method of the garlic egg yolk of Claim 1 or 2,
Mixing of the crushed garlic and egg yolk
The garlic fiber is also pulverized and used in combination with an in-line mixer in a pipe attached to the stirring and mixing tank.

The invention according to claim 4 of the present invention is
In the manufacturing method of the garlic egg yolk in any one of Claims 1-3,
The stirring and mixing tank is
Discontinuous operation of the stirring and mixing tank or spray dryer due to the difference that the spray dryer is in continuous operation in the batch operation, and intermediate transfer of the aqueous slurry from the stirring and mixing tank to the spray dryer. This is characterized in that a heat insulation stirring tank is provided to avoid this, and the production efficiency is increased.

The invention according to claim 5 of the present invention is
In the manufacturing method of the garlic egg yolk in any one of Claims 1-4,
Stirring and crushing the garlic, mixing garlic and egg yolk, and transferring the aqueous slurry
All are characterized by being performed in a state where the temperature is in the range of 80 ° C to 95 ° C.

In the method for producing garlic egg yolk according to the present invention, warming and pulverization of garlic, heating and mixing of pulverized garlic and egg yolk, and removal of generated odor can all be carried out in one stirring and mixing tank.
Therefore, it is possible to use the work space effectively, there is no generation of garlic odor for each process by batch processing, it is possible to automate the production process of garlic egg yolk, shortening the production time and product cost Can be reduced.

In particular, when raw garlic is heated, a unique odor is generated. In this invention, garlic once charged in the stirring and mixing tank is uniformly stirred and mixed with egg yolk to form an aqueous slurry, which is transferred to a spray dryer. Now, the lid of the stirred mixing tank is not released.
Since the garlic odor generated in the stirring and mixing tank can be performed by discharging to the outside together with water vapor and water caused by garlic under the reduced pressure of the stirring and mixing tank, without contaminating the work environment, Does not adversely affect workers due to odor.

  In addition, dry pulverization of garlic egg yolk is a method in which a mixture of garlic and egg yolk is made into an aqueous slurry, and the resulting aqueous slurry is dried with a spray dryer. Transfer from the stirring and mixing tank to the spray dryer also uses piping. Therefore, after putting raw raw garlic into the stirring and mixing tank, the garlic in the stirring and mixing tank is not exposed to the outside air until it is powdered, so it is possible to maintain a sanitary environment in the food manufacturing process. It makes it very easy.

  In particular, in this invention, when mixing garlic and egg yolk, it is carried out by heat treatment with steam at atmospheric pressure of about 95 ° C., so carbonization (scorching) of garlic egg yolk is unlikely to occur, and predetermined water is previously added. Since the mixture is slurried by feeding into the stirring and mixing tank, carbonization of garlic egg yolk can be prevented as much as possible.

Furthermore, the odor generated from garlic during production can be discharged to the outside through piping along with the water caused by air, water vapor, and garlic through a vacuum pump that constitutes a decompression mechanism attached to the stirring and mixing tank. Air and moisture can be easily processed by the processing device.
On the other hand, since the odor generated in the spray dryer is also discharged by piping along with the hot air used for dry powdering, it can be sent to the processing equipment and processed in the same way as above, so that the work environment is contaminated. There is no adverse effect on the worker due to odor.

Furthermore, since the obtained garlic egg yolk has no risk of being exposed to the outside air after the raw raw garlic is charged into the stirring and mixing tank, the resulting aqueous slurry is sent to a spray dryer and made into a final product. It is possible to obtain a product that is hygienic and retains many of the original active ingredients of garlic.

It is a schematic explanatory drawing which shows an example of the manufacturing apparatus used for the manufacturing method of the garlic egg yolk of this invention.

The method for producing garlic egg yolk according to the present invention is a single mixing tank having airtightness, including a step before powdering, specifically, a pulverization step by heating and stirring garlic, a mixing step with egg yolk, and an aqueous slurrying step. The most important feature is that the garlic odor generated in the heating process is released without releasing it into the working environment.
In addition, dry pulverization of the garlic egg yolk made into the aqueous slurry is performed by a spray dryer connected to the agitation and mixing tank directly or indirectly by piping.

  Hereinafter, the manufacturing apparatus used for manufacture of the garlic egg yolk of this invention is demonstrated concretely based on FIG.

In FIG. 1, reference numeral 1 denotes an airtight stirring and mixing tank composed of a paste mixer and the like for performing heating and pulverization of garlic and mixing of pulverized garlic and egg yolk. Stirring blades 2 are provided for the purpose of conversion.
The stirring and mixing tank 1 performs a step of heating, stirring and pulverizing garlic, and a step of mixing pulverized garlic and egg yolk, and a vacuum pump (not shown) for reducing the pressure inside. A pipe (not shown) for introducing water vapor for heating is attached.

What is necessary is just to use the said mixing tank 1 of the capacity | capacitance according to the quantity of the garlic egg yolk to manufacture.
The stirring blade 2 is of a shape and structure that is suitable for heating and crushing garlic and mixing with heating of garlic and egg yolk.

  A lid 3 for charging garlic is provided at the top of the stirring and mixing tank 1 so that it can be opened and closed. In the vicinity thereof, an egg yolk supply tank 4 for storing and storing egg yolk is disposed, and a pipe 5 To the stirring and mixing tank 1.

  Although not shown, the stirring and mixing tank 1 is provided with a pipe (not shown) for supplying water for slurrying the mixture of garlic and egg yolk that has been stirred and mixed.

  In the present invention, when stirring and mixing garlic while heating, the inside of the stirring and mixing tank 1 is once depressurized using a vacuum pump, and then high-temperature steam is supplied into the stirring and mixing tank 1.

  The temperature inside the stirring and mixing tank 1 is lowered by the contact of the heated water vapor with garlic, and the degree of vacuum in the stirring and mixing tank 1 is also lowered by the supply of water vapor, so the temperature in the stirring and mixing tank 1 is kept constant. In order to maintain the internal temperature, when the internal temperature falls below a preset constant temperature, the attached sensor automatically operates to drive the vacuum pump, depressurize the interior, and then supply new high-temperature steam. The temperature is maintained.

  At the time of maintaining the temperature, the inside of the stirring and mixing tank 1 is always depressurized. Therefore, each time the pressure is reduced, it can be removed together with water caused by steam and garlic for heating. The garlic odor generated is at least immediately before mixing the egg yolk with the heated and stirred garlic, by operating the vacuum pump and discharging the garlic odor generated inside together with moisture to the garlic odor to the egg yolk. Can be minimized.

  At that time, since the inside of the stirring and mixing tank 1 is in a depressurized state before the egg yolk is supplied to the stirring and mixing tank 1, if a valve (not shown) attached to the pipe 5 is automatically opened, the egg yolk supply tank The egg yolk can be automatically supplied from the egg yolk supply tank 4 into the stirring and mixing tank 1 by utilizing the differential pressure generated between the two.

  When the stirring and mixing tank 1 is heated and stirred, the mixing step with egg yolk, the mixing step with egg yolk, and the slurrying step of adding a low amount of water and an appropriate amount of water to form a slurry, the garlic and egg yolk in an aqueous slurry state are finished. The mixture (hereinafter also referred to as aqueous slurry) is supplied to the spray dryer 7 via a pipe 6 (pipe indicated by a dotted line in the drawing) provided in the lower part, and the aqueous slurry is dried with hot air in the spray dryer 7. To produce powdered or granular garlic egg yolk.

  In such a production process, the stirring and mixing of garlic and egg yolk in the stirring and mixing tank 1 may not always cut and pulverize the garlic fibers sufficiently only by mixing in the stirring and mixing tank 1. An in-line mixer 8 is arranged in the vicinity of 1, communicated with the stirring and mixing tank 1 using the pipe 6 and the pipe 9, and the garlic fiber is further refined and further mixed with the egg yolk in the in-line mixer 8. preferable.

The processing by the stirring and mixing tank 1 in the present invention is premised on batch processing, and the processing by the spray dryer 7 is premised on continuous processing.
Therefore, when the stirring and mixing tank 1 and the spray dryer 7 are directly connected by the pipe 9 and operated, the operation of the stirring and mixing tank 1 and the spray dryer 7 can be intermittently performed due to the difference between the batch processing and the continuous processing. Be strong.
Therefore, in order to improve the efficiency of operation, it is preferable to provide a heat-stirred stirring tank 11 that temporarily stores the aqueous slurry as a buffer in the middle of the transfer of the aqueous slurry of the garlic egg yolk mixture from the stirring and mixing tank to the spray dryer. preferable.

This heat-retaining and stirring tank 11 temporarily stores an aqueous slurry.
At that time, in order to prevent the aqueous slurry from cooling at the time of storage, it is preferable to supply the spray dryer 7 with a jacket and a stirring blade that are raised to a predetermined temperature while stirring.

  The arrangement of the heat retaining agitation tank 11 avoids discontinuity in the operation of the agitation mixing tank 1 or the spray dryer 7 due to the batch operation of the agitation mixing tank 1 and the continuous operation of the spray dryer 7, The temperature drop of the aqueous slurry of the spray dryer 7 can be prevented and the production efficiency can be increased.

The aqueous slurry whose temperature has been raised in the heat retaining and stirring tank 11 is supplied to the hot water bath 13 through the pipe 12, heated to a temperature suitable for spray drying with hot water, and the heated aqueous slurry is passed through the hopper 14. The spray dryer 7 is preferably supplied.

  Hereinafter, the Example of the garlic egg yolk using the above-mentioned stirring mixing tank is demonstrated concretely.

80 kg of raw raw garlic that had been washed and peeled was placed in a stirring and mixing tank having an internal volume of 2,000 liters, and the lid was closed and sealed.
While rotating the stirring blade (rotation speed: 18 rpm / min), the inside of the stirring and mixing tank was depressurized using a vacuum pump.
After about 3 minutes, when the pressure in the stirring and mixing tank reached 10 kpa, feeding of water vapor at a temperature of 98 ° C. was started, and the surface temperature of garlic was increased to 85 ° C. over about 15 minutes, and the temperature was increased to 30 ° C. Maintained for a minute.
The internal temperature of the stirring and mixing tank was maintained by reducing the pressure with a vacuum pump and feeding water vapor by automatic operation.

In order to mix egg yolk with garlic that has been cooked and softened with stirring at a temperature of 85 ° C. for 30 minutes, the odor generated by heating, moisture caused by water vapor, etc. are about The pressure was reduced to 70-80 kpa.
Due to the operation of this vacuum pump, the stirring and mixing tank is depressurized, and when removing the garlic odor and moisture in the stirring and mixing tank, there is a pressure difference between the egg yolk supply tank containing the egg yolk and the stirring and mixing tank. 8 kg of egg yolk from the egg yolk supply tank was charged into the stirring and mixing tank.

In order to sufficiently pulverize and mix the egg yolk and garlic that were added and to obtain a uniformly mixed mixture, the number of revolutions of the stirring blade 2 was increased to 45 rpm / minute and the mixture was stirred for 30 minutes.
At the same time, when stirring and mixing egg yolk and garlic, an in-line mixer (rotation speed 90 rpm / min) provided in the vicinity of the stirring and mixing tank is driven for about 20 minutes to supply a mixture of garlic and egg yolk from the stirring and mixing tank. The garlic fiber was more powdered in
Meanwhile, the temperature of egg yolk and garlic was maintained at 85 ° C.

The egg yolk and garlic in the stirring and mixing tank were uniformly mixed and pulverized by the above treatment, so 22 liters of water was added to the stirring and mixing tank.
As a result, an aqueous slurry of a mixture of egg yolk and garlic having a solid concentration of about 80% was obtained.
The temperature lowered by the addition of water was recovered by the addition of water vapor. At the same time, by heating with the addition of this water vapor, complete killing of the germs present in the egg yolk is achieved.

  The obtained aqueous slurry of a mixture of egg yolk and garlic having a temperature of 85 ° C. was heated to 95 ° C. in the hot water bath 13 before being transferred to the spray dryer 7 using piping.

  Drying with a spray drier does not require any special means, so it was performed at an inlet temperature of 150 ° C., an outlet temperature of 90 ° C., and a disk rotation speed of 17,000 rpm / min.

The obtained powder was sized with an automatic sieving machine, packed in a bag with an automatic packaging machine, and made into a product through metal detection inspection and microbial inspection.
The product yield was 33 kg (yield 37.5%), and the appearance was a white yellow powder.
The quality was requested to the Japan Food Analysis Center, and the results shown in Table 1 below were obtained (Japan Food Analysis Center No. 11059858002-01-02).
When the contents of alliin and G-SAC contained in the obtained powder were examined, alliin averaged 18.08 mg / g and G-SAC averaged 5.05 mg / g.

This invention makes it possible to manufacture garlic egg yolk as a health food in a hygienic and well-maintained working environment efficiently and in an excellent quality state. In other words, it is widely used in the usage and sales industry.

DESCRIPTION OF SYMBOLS 1 Stirring mixing tank 2 Stirring blade 3 Lid 4 Egg yolk supply tank 5 Piping 6 Piping 7 Spray dryer 8 In-line mixer 9 Piping 10 Branch pipe 11 Thermal insulation stirring tank 12 Piping 13 Hot water bath 14 Hopper

Claims (5)

After reducing the pressure inside the gas-stirred stirred mixing tank charged with raw raw garlic, after stirring and grinding while heating the garlic by introducing high-temperature steam,
The egg yolk is charged into the stirring and mixing vessel, and stirred and mixed with garlic that is stirred and pulverized while maintaining a heated state.
To the obtained mixture of garlic and egg yolk, water is added to form an aqueous slurry,
A method for producing garlic egg yolk, characterized in that the obtained aqueous slurry is directly or indirectly transferred to a spray drier using piping to form a dry powder. The heated pulverization of garlic and stirring and mixing with egg yolk
Garlic odor, water vapor and water caused by garlic are discharged from the stirring and mixing tank while reducing the pressure in the stirring and mixing tank and discharging to the outside. The method for producing garlic egg yolk according to claim 1, wherein the method is performed using a pressure difference from the supply tank. Mixing of the crushed garlic and egg yolk
The method for producing garlic egg yolk according to claim 1 or 2, wherein the garlic fiber is pulverized and used in combination with an in-line mixer in a pipe attached to the stirring and mixing tank. The stirring and mixing tank is
Discontinuous operation of the stirring and mixing tank or spray dryer due to the difference that the spray dryer is in continuous operation in the batch operation, and intermediate transfer of the aqueous slurry from the stirring and mixing tank to the spray dryer. The method for producing garlic egg yolk according to any one of claims 1 to 3, wherein a heat-retaining stirring tank is provided to avoid the production efficiency. Stirring and crushing the garlic, mixing garlic and egg yolk, and transferring the aqueous slurry
The method for producing garlic egg yolk according to any one of claims 1 to 4, wherein each is performed in a state of being heated in a temperature range of 80 ° C to 95 ° C.

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