JP2021168634A - Method of producing processed food using black garlic skin and garlic skin - Google Patents

Abstract

To provide a method of producing highly nutritive noodles, confectionery, and other foods by kneading or adding a black garlic liquid instead of fresh water.SOLUTION: A method of producing a processed food using black garlic skin and garlic skin uses garlic skin-infused tea which has taken in a nutritive component by subjecting outer skins and inner skins of black garlic and raw garlic to be infused in boiled water or water. The method further includes adding an appropriate amount of black garlic to increase a nutritive value, kneading a liquefied black garlic liquid 9 into noodle powders or cake powders, or adding the liquid to a food and permeating the food with the nutritive component uniformly to produce the processed food.SELECTED DRAWING: Figure 9

Description

INDUSTRIAL APPLICABILITY The present invention uses the highly nutritious black garlic hull and inner skin and raw garlic hull and inner skin and black garlic that have been conventionally disposed of, and is liquid or liquid so that it can be easily kneaded into noodle flour or confectionery powder. It relates to a method for producing a highly nutritious processed food product by adding nutrients not contained in the powder itself by making it into a powder and kneading it into garlic or confectionery powder or adding it to food.

Conventionally, processed food products using black garlic are generally known. Black garlic contains many substances such as polyphenols and S-allylcysteine that have antioxidant and blood lipid lowering effects, and is used as a health maintenance food. However, although black garlic skin and raw garlic skin also contain many nutrients, they are not effectively used and most of them are discarded.

Patent Document 1 discloses a method for producing a chocolate confectionery by coating black garlic with chocolate.

Patent Document 2 discloses a production method in which black garlic is made into a paste and added to a food to produce a food product.

Japanese Patent Application Laid-Open No. 2014-045693 JP 2006-149325

However, the production method disclosed in Patent Documents 1 to 2 is to process black garlic alone and add it to a food product. The present invention focuses on the nutritional value of black garlic skin and raw garlic skin, effectively utilizes the conventionally discarded skin, and adds the nutritional value of black garlic and the nutritional value of the skin, or The purpose is to provide processed food products with high nutritional value by itself.

Next, in order to solve the above problems, the means will be described.

Claim 1 of the present invention is to soak the outer skin and inner skin of black garlic and the outer skin and inner skin of raw garlic in boiling water or cold water, and to remove impurities in the outer skin and inner skin soaked in boiling water or cold water. A skin tea made by adding an appropriate amount of salt to a liquid obtained by filtering and dissolving the nutrients of the filtered outer skin and inner skin is used. A certain amount of black garlic is added to the skin tea, and the black garlic is added. Stir the rind tea, filter the liquid substance produced by stirring, and remove impurities from the black garlic liquid. Depending on the type and production amount of noodles, confectionery and food, the mixing ratio of the black garlic liquid It is characterized in that it is prepared and kneaded while being added to garlic and confectionery powder, or added to the food to be produced.

According to claim 2 of the present invention, the outer skin and inner skin of black garlic and the outer skin and inner skin of raw garlic are soaked in boiling water or cold water, and the impurities of the outer skin and inner skin soaked in boiling water or cold water are removed. Garlic made by filtering and adding an appropriate amount of salt to the filtered liquid in which the nutrients of the outer skin and inner skin are dissolved is used, and the mixing ratio of the skin tea depends on the type and production amount of noodles, confectionery and food. Is prepared and kneaded while being added to noodle flour and confectionery flour, or added to the food to be produced.

Claim 3 of the present invention comprises immersing the rind and endothelium of black garlic and the rind and endothelium of raw garlic in boiling water or cold water, and removing impurities in the rind and endothelium soaked in the boiling water or cold water. A skin tea made by adding an appropriate amount of salt to a liquid obtained by filtering and dissolving the nutrients of the filtered outer skin and inner skin is used, and black garlic outer skin and inner skin, raw garlic outer skin and inner skin, and black The black garlic powder obtained by powdering garlic is added by adjusting the mixing ratio of the black garlic powder according to the type and production amount of noodles, confectionery and food, and further, the skin tea is kneaded while being added to the noodle powder and confectionery powder. Or, it is characterized in that it is produced by adding it to the food.

It has been confirmed that black garlic rind and raw garlic rind have nutritional value equal to or higher than that of fruit, but at present, the rind is disposed of and is a food loss. The present invention can contribute to society in terms of both reduction of food loss and provision of health-maintaining foods by effectively utilizing the highly nutritious skin that has been disposed of.

Since the exodermis and endothelium of black garlic and the exodermis and endothelium of raw garlic are disposed of and can be obtained at low cost, they can be provided to consumers at low cost even when they are made into products.

Noodles and confectionery use wheat flour as the main raw material, and the nutritional value of wheat flour is 76,31 g of carbohydrates per 100 g, which is about 80% of carbohydrates. Carbohydrates cause an increase in postprandial blood glucose level, but pectin, which is one of the dietary fibers, is the main component of black garlic and raw garlic skin, which regulates the intestinal environment and enhances immunity, and postprandial blood glucose. It works to moderate the rise in value and suppress the absorption of cholesterol and lipids. In the present invention, by using black garlic and raw garlic rind, nutrients not found in conventional wheat flour are added, and the noodles are transformed into healthy noodles, healthy confectionery and health maintenance foods.

In the process of aging black garlic, components such as arginine, S-allylcysteine, cycloalliin, proline, and pyroglutamic acid increase, and the amount of black garlic is several times or several tens of times that of raw garlic.
Black garlic is rich in amino acids and polyphenols, and polyphenols are the highest content among vegetables, and the polyphenols are said to have the function of removing active oxygen that causes the aging phenomenon. Furthermore, in recent years, it has been found that it has an anti-allergic effect that suppresses pollinosis and the like. By using highly nutritious black garlic, black garlic skin and raw garlic skin, the nutritional value is further enhanced.

By liquefying black garlic skin, raw garlic skin and black garlic, nutrients can be evenly kneaded into the flour.

A perspective view of black garlic, showing the outer skin. It is a perspective view of the black garlic in a state where the outer skin of the black garlic is removed, cut into pieces, and wrapped in the endothelium. It is a perspective view which shows the exodermis and endothelium of black garlic. A perspective view of raw garlic, showing the outer skin. It is a perspective view of the raw garlic in a state where the outer skin of the raw garlic is removed, cut into pieces, and wrapped in the endothelium. It is a perspective view which shows the exodermis and endothelium of raw garlic. Black garlic exodermis and endothelium and raw garlic exodermis and endothelium are soaked in boiling water or cold water, and impurities in the exodermis and endothelium soaked in boiling water or cold water are filtered, and the filtered exodermis and endothelium are filtered. It is a garlic with the nutrients of the endothelium dissolved in it. It is a perspective view which shows black garlic. A certain amount of black garlic is added to the skin tea shown in FIG. 7, the skin tea to which the black garlic is added is stirred, the liquid substance formed by the stirring is filtered, and an appropriate amount of salt is added to the liquid from which impurities have been removed. It is a black garlic liquid made from the product. Black garlic hull and inner skin, raw garlic hull and inner skin, and black garlic powder obtained by powdering black garlic. It is a perspective view of the udon dough which shows the state which put the black garlic liquid in the udon flour and kneaded it. It is a perspective view which shows the state which kneaded black garlic liquid into udon flour and made into udon. It is a perspective view which shows the dumpling dough kneaded with black garlic liquid. It is a perspective view which shows the bread which kneaded black garlic liquid and baked. It is a perspective view which shows the cooked rice which put black garlic liquid and cooked.

Next, an embodiment of the present invention will be described.

FIG. 1 is black garlic 1 obtained by aging raw spherical garlic with exodermis and endothelium.

FIG. 2 shows black garlic 2 with the outer skin 3 of black garlic removed and only the endothelium 3a.

FIG. 3 shows the outer skin 3 of black garlic and the endothelium 3a of black garlic. Usually black garlic crust 3
And the endothelium 3a are disposed of, and the discarded skin is effectively utilized. Black garlic hull 3 and endothelium 3a contain many nutrients, the main component of which is pectin. Pectin is one of the types of plant fiber, and it is recognized that it has a function of adjusting the intestinal environment, increasing immunity, moderate the increase in blood glucose level after meals, and suppressing the absorption of cholesterol and lipids. In addition, it contains ferral acid, which is an antioxidant, and has been found to have the effect of suppressing active oxygen, which causes aging and illness. Utilize the skin.

FIG. 4 is a raw garlic with an outer skin 6 and an endothelium 6a.

FIG. 5 shows the raw garlic 5 with the outer skin 6 of the raw garlic removed and the endothelium 6a.

FIG. 6 shows the outer skin 6 and the endothelium 6a of raw garlic. Normally, the outer skin 6 and the endothelium 6a of raw garlic are discarded as in the case of black garlic. The components are as described in FIG. 3, and the outer skin 6 and the endothelium 6a are effectively utilized.

In FIG. 7, black garlic rind 3 and endothelium 3a and raw garlic rind 6 and endothelium 6a are soaked in boiling water or cold water, filtered to remove impurities, and the rind tea in which the nutritional components of the rind are dissolved. 7.

FIG. 8 shows black garlic with the skin removed. The nutritional value of raw garlic is known worldwide. Black garlic is a health food in a new field, which was revealed in 2006 by Japanese researchers to have surprising effects. Raw garlic is a food characterized by a pungent taste with a white color and a strong odor, but when it is aged over time, its color, taste, odor, and nutritional value are completely different. Black garlic is arginine during the aging process.
Ingredients such as S-allylcysteine, cycloalliin, proline, and pyroglutamic acid increased,
The amount is several times or tens of times that of raw garlic. In addition, black garlic is rich in amino acids and polyphenols, and polyphenols have the highest content among vegetables. The strong antioxidant action of polyphenols is said to have the function of removing active oxygen, which is the cause of the aging phenomenon. Furthermore, in recent years, it has been found that it has a strong anti-allergic effect that suppresses pollinosis and the like.

In FIG. 9, the black garlic rind and inner skin shown in FIG. 7 and the rind tea 7 in which the nutrients of the raw garlic husk and endothelial are dissolved are further added, and in order to further enhance the nutritional value, black garlic 8 and salt are added in appropriate amounts. The black garlic liquid 9 is stirred and filtered to remove impurities. For example, when making udon, it is usually produced by kneading udon flour using salt water, but by kneading udon flour with black garlic liquid 9 instead of salt water, it is possible to make udon with high nutritional value. Udon is a food that has a high carbohydrate content and easily raises blood sugar levels, but by using black garlic solution 9, nutrients that prevent the rise in blood sugar levels are added to make healthy udon noodles that are good for the body. be able to. The sourness of the skin and black garlic also has the effect of reducing salt content. In addition, by making it a liquid, nutrients can be uniformly permeated in the production of noodle flour, confectionery flour and other foods.

FIG. 10 shows the outer skin and inner skin of black garlic, the outer skin and inner skin of raw garlic, and the black garlic powder 10 obtained by powdering black garlic. The method of use is to add black garlic powder to noodle powder or confectionery powder and knead it with the skin tea 7 shown in FIG. 7, so that nutrients can be uniformly permeated.

FIG. 11 shows a udon dough in which udon flour is kneaded with black garlic liquid 9. It can be confirmed that the black garlic liquid 9 has evenly penetrated into the udon flour.

FIG. 12 shows a state in which the udon dough made in FIG. 11 is stretched and made into udon noodles.

FIG. 13 is a dumpling skin made by adding black garlic liquid 9 to noodle flour and kneading it. Skins such as shumai can also be made by the same manufacturing method.

FIG. 14 is a bread made by kneading confectionery flour with black garlic liquid 9. Confectionery such as cookies can also be manufactured.

FIG. 15 shows rice cooked by adding an appropriate amount of black garlic liquid 9 to rice.

Add a certain amount of black garlic to boiling hot or cold water, stir the hot or cold water with the black garlic, filter the liquid substance produced by the stirring, and add an appropriate amount of salt to the liquid from which impurities have been removed. The resulting black garlic liquid is produced by adjusting the mixing ratio of the black garlic liquid according to the type and production amount of noodles, confectionery and food, and kneading it while adding it to the noodle powder and confectionery powder, or by adding it to the food. It is also possible. The production method shown above is a production method that does not use skin tea 7, although the nutritional value is reduced.

As described above, it can be used for foods based on noodle flour and confectionery flour, and all other foods.

1 Black garlic wrapped in outer skin 2 Black garlic wrapped in inner skin 3 Black garlic outer skin 3a Black garlic inner skin 4 Raw garlic wrapped in outer skin 5 Raw garlic wrapped in inner skin 6 Raw garlic outer skin 6a Raw garlic Inlet 7 Skin tea 8 Black garlic 9 Black garlic liquid
10 Black garlic powder 11 Udon dough 12 Udon 13 Dumpling dough 14 Bread 15 Rice

Claims (3)

The outer skin and inner skin of black garlic and the outer skin and inner skin of raw garlic are soaked in boiling water or cold water, and the impurities of the outer skin and inner skin soaked in the boiling water or cold water are filtered, and the filtered outer skin and inner skin and the inner skin are filtered. A skin tea made by adding an appropriate amount of salt to a liquid in which nutrients of the endothelium is dissolved is used. A certain amount of black garlic is added to the skin tea, and the skin tea to which the black garlic is added is stirred. The liquid substance produced by stirring is filtered to remove impurities, and the black garlic solution is prepared by adjusting the mixing ratio of the black garlic solution according to the type and production amount of noodles, confectionery and foods, and the noodle powder and confectionery powder. A method for producing a processed food product using black garlic and garlic crust, which is characterized in that it is kneaded while being added to or added to the food product. Black garlic rind and endothelium and raw garlic rind and endothelium are soaked in boiling water or cold water, and impurities in the husk and endothelium soaked in boiling water or cold water are filtered, and the filtered rind and endothelium are filtered. Garlic made by adding an appropriate amount of salt to a liquid in which the nutrients of the endothelium is dissolved is used. The mixing ratio of the garlic is adjusted according to the type and production amount of noodles and confectionery and foods, and garlic and confectionery. A method for producing a processed food product using black garlic and garlic crust, which is kneaded while being added to powder or added to the food to be produced. Black garlic exodermis and endodermis and raw garlic exodermis and endodermis are soaked in boiling water or cold water, and impurities in the exodermis and endodermis soaked in boiling water or cold water are filtered, and the filtered exodermis and endodermis are filtered. It uses skin tea made by adding an appropriate amount of salt to a liquid in which the nutrients of the endodermis are dissolved.
The black garlic powder, which is a powder of black garlic, is added by adjusting the mixing ratio of the black garlic powder according to the type and production amount of noodles, confectionery and food, and further, the skin tea is kneaded while being added to the noodle powder and confectionery powder. A method for producing a processed food product using black garlic and garlic crust, which is characterized by being incorporated or added to the food to be produced.

Images