JP2620880B2 - How to make grated garlic - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing grated garlic.

(Conventional technology) Garlic has a superior nutritional value and is generally used as a taste enhancer in various dishes, and its use value is highly appreciated. In particular, antibacterial effects and other medicinal effects of garlic have been attracting attention for a long time.

However, raw garlic that has been rubbed or shredded initially has a transparent pale yellow color and has a strong spicy taste, but in a few days, discoloration such as browning appears remarkably The scent unique to raw garlic was lost and changed to an unpleasant odor, and it could not withstand long-term storage.

Therefore, each time raw garlic is used, only the required amount must be rubbed down or shredded, and the handling is very complicated.

Recently, research on grated garlic has been conducted to solve such problems. The aroma and pungency of garlic is the damage caused by cutting and grinding garlic.
Alliin contained in garlic is decomposed by allinase (enzyme) also contained in garlic to produce allicin having a fragrance, and further decomposition of allicin produces fragrance components such as diallyl disulfide It is caused by things. The aroma peculiar to garlic causes extremely serious problems such as pollution when industrially producing grated garlic.

In producing grated garlic, various methods have been developed to solve the above problems. For example, Japanese Patent Publication No. 56-53969 discloses a method for producing grated garlic by mixing a raw material having inactivated alinase and a raw material having an alinase activity. However, in spite of using raw garlic raw materials, the grated garlic produced by these methods does not have a granular feeling as seen when raw garlic is rubbed down, and has a poor texture. Was.

(Problems to be Solved by the Invention) Accordingly, the present invention is suitable for large-scale production in a factory and has a sufficient flavor of fresh garlic while maintaining the granularity seen when raw garlic is rubbed down. It is an object of the present invention to provide a method for producing grated garlic that can be exhibited in garlic.

(Means for Solving the Problems) The present inventors have made intensive efforts to solve the above problems, and as a result, have found that the above problems can be solved by using dried garlic powder obtained by pulverizing dried garlic. It was completed.

That is, an object of the present invention is to provide a method for producing grated garlic, which comprises using dried garlic powder having an average particle size of 350 to 1500 μm.

The dried garlic powder used in the present invention refers to garlic powder whose water content is reduced to 15% or less by drying. The method for producing the dried garlic powder is as follows:
After slicing to 3 mm, it is dried at 50 to 70 ° C. for 7 to 5 hours to produce a dry flake having a water content of 5 to 10%, and then powdered by a usual method, for example, a high-speed crusher. A known method such as hot-air drying can be used for drying.

The particle size of the dried garlic powder thus obtained is 350-1500 μm, preferably 500-850 μm, when the water content of the powder is 5-10%. If it is less than 350 μm, it is difficult to obtain a granular feeling in the final grated garlic, and if it exceeds 1500 μm, the particles of garlic are too large, and the texture and appearance of the final grated garlic are different from those rubbed with raw garlic, which is not preferable. .

In such a powdered product, the reaction between the enzyme allicin and the alliin precursor of the pungent component occurs on the surface, but such an enzymatic reaction does not occur inside, and the pungent component allicin is expressed. It has not been. On the other hand, in such a powder dry state, the enzyme allicin and alliin are in a state of easy contact, and the enzymatic reaction is easily restarted by the addition of water, and allicin, a pungent component, is produced.

In order to give the final grated garlic the graininess seen when raw garlic is rubbed down, the dried garlic powder must sufficiently absorb moisture and swell. Preferably, the dried garlic powder absorbs about 2 to 3 times the weight of dry weight of water. In this case, the water required to swell the dried garlic powder depends on the amount of dry garlic used, such as water added as water, or ground garlic that may be added to grated garlic, or blanching. Supplied from ground garlic.
The water content of the grated garlic produced by the method of the present invention is desirably adjusted to 35 to 80% by weight, preferably 40 to 75% by weight based on the total weight. With such a water content, the grated garlic of the present invention has a good texture and taste. In addition, dry garlic powder is 5% by weight or more based on the total weight of grated garlic of the present invention, preferably 8 to
It is better to use 21% by weight. This can give the grated garlic a grainy feeling that can be seen when raw garlic is rubbed down. When the content of the dried garlic powder contained in the grated garlic is less than 5% by weight, the above granular feeling tends to be insufficient. Also, since it is necessary to sufficiently absorb and swell the dried garlic powder, the upper limit of the amount of the dried garlic powder used is usually about 25% by weight based on the total weight of the grated garlic of the present invention.

The grated garlic produced by the method of the present invention can be produced by absorbing moisture into dry garlic powder as described above. As a method of absorbing moisture, a method of adding a predetermined amount of water to dry garlic powder and stirring and mixing,
Alternatively, for example, a method of adding a water supply source such as ground garlic and stirring and mixing, or a method using both of them can be mentioned. The mixing may be usually performed using a device such as a high-speed stirrer or a kneader. The mixing of water can be carried out such that the temperature of the mixture is 10 to 60 ° C, preferably 20 to 50 ° C.

The grated garlic produced by the method of the present invention does not require the use of additives such as a physical property modifier such as starch, because the dried garlic powder swells by absorbing moisture and becomes grated garlic having a granular feeling. It has a rich grainy texture and good garlic flavor. However, if necessary, it can be produced while adding these additives.
Examples of the additives include pH adjusting agents such as citric acid, lactic acid, succinic acid, tartaric acid, and malic acid, seasonings such as sodium glutamate, coloring agents, flavoring agents, and the like, in addition to the above physical property adjusting agents. The grated garlic produced by the method of the present invention has the above pH to prevent the growth of microorganisms.
Preferably, the final pH is adjusted to 3.5 to 4.5 with a regulator. pH
When it is 4.5 or more, the change of the garlic component is easily promoted and an unpleasant odor may be generated.

In the method for producing grated garlic of the present invention, ground garlic and / or ground garlic may be further mixed. Examples of the ground raw garlic include those obtained by grinding raw garlic to a particle size of 500 to 4000 μm. Examples of the ground garlic grind include garlic obtained by completely deactivating enzymes such as allinase and oxidase in raw garlic by heat treatment, and grinding the garlic to a particle size of 500 to 4000 μm. As a heat treatment condition of the raw garlic, it is preferable to immerse in boiling water or treat by a method such as steaming for 0.5 to 4.0 minutes in order to avoid deterioration of quality due to the heat treatment. In this case, it is preferable to perform the above treatment without grinding or shredding the garlic. When heat treatment is performed after grinding or shredding, not only the spiciness of garlic is developed, but also the spices that have developed are volatilized and altered, and furthermore, oxidizing enzymes and the like are activated and discoloration such as browning This is because there is a case that occurs. However, it is inevitable that the above-mentioned treatment is performed after the garlic is cut into appropriately large pieces. In the above treatment, it is preferable to heat with the endothelium attached. However, if the endothelium can be removed without damaging the raw garlic, it is not necessary to dare to carry out the treatment with the endothelium attached.

These attritions usually contain 65-80% moisture. Since these grinds act as a water supply source for the dried garlic powder, it is preferable to mix them with the grated garlic. When these ground products are used as a water supply source, it is preferable to use 5% by weight or more, preferably 20% by weight or more in the grated garlic of the present invention. Thereby, the flavor of fresh garlic can be imparted to the grated garlic. It is particularly preferable to use 8 to 21% by weight of dried garlic powder and 7 to 70% by weight of the ground material in the grated garlic of the present invention to prepare grated garlic. In this case, the ground material can be used as a moisture supply source for the dried garlic powder, and the grated garlic having the best texture and texture of fresh garlic can be obtained. When using these ground products, the above additives may be further mixed. Even when these ground products are mixed, it is preferable that the pH of the grated garlic be 3.5 to 4.5. In order to mix these grinds, first, the dried garlic powder may be made to absorb moisture and then the grinds may be mixed, or all the components may be mixed and stirred simultaneously.

The grated garlic produced by the method of the present invention can be provided to a dining table after processing such as tube filling and bottle filling. In this case, by filling the grated garlic in a transparent synthetic resin tube, it is possible to provide a form having a good appearance and easy to check the remaining amount of the contents.

(Effect of the Invention) The method according to the present invention is easy to handle garlic as a raw material in the manufacturing process by using dried garlic powder, hardly generates odors and the like, and is suitable for large-scale processing in factories. is there. In addition, grated garlic can be produced using only the garlic component, and has the feature that other additives are not particularly required.

Also, the grated garlic produced by the method of the present invention has a granular feeling, and has a texture equivalent to that obtained by rubbing raw garlic. Furthermore, by adding water to the dried garlic powder, the enzyme reaction of the enzyme contained in the garlic is almost completely restored, and the spice and flavor of the garlic are rich.

(Example) Example 1 The following raw materials were mixed and stirred at 40 ° C. for 15 minutes using a kneader to obtain grated garlic. The dried garlic powder used as the raw material was prepared by slicing raw garlic into slices of 3 mm using a slicer and drying at 60 ° C for 6 hours to reduce the water content to 8.
% And a particle size of 500 to 750 μm using a high-speed pulverizer. Mixing was started after all the following components were put in the kneader to obtain grated garlic.

Dried garlic powder (particle size: 500-750μm) 20.0kg glycerin 36.7kg salt 3.0kg citric acid 0.3kg water 40.0kg The grated garlic obtained has a pH of 4.21, and the garlic is rich in flavor and has a grainy texture. It was excellent.

Example 2 The following ingredients were stirred in a kneader in the same manner as in Example 1,
Mix to obtain grated garlic. The same dry garlic powder as that used in Example 1 was used. The ground garlic is blanched, 100 garlic raw
After deactivating the enzyme by heat treatment at a temperature of 2 ° C. for 2 minutes, the product was ground to a particle size of 500 to 1000 μm using a high-speed grinder.
The water content of the ground product was 75%.

Dried garlic powder (particle size: 500-750 μm) 20.0 kg ground blanching garlic 10.0 kg glycerin 25.0 kg food salt 3.0 kg citric acid 0.5 kg water 41.5 kg The pH of the grated garlic obtained in this example is 4.1, and The content was about 55%. The obtained grated garlic had a rich garlic flavor, a granular feeling, and an excellent texture.

Example 3 The following ingredients were stirred with a kneader in the same manner as in Example 1,
Mix to obtain grated garlic. The same crushed dried garlic powder and blanching garlic as those used in Example 2 were used.

Dried garlic powder (particle size: 500-750 μm) 10.0 kg ground blanching garlic 50.0 kg glycerin 25.0 kg salt 3.0 kg citric acid 0.7 kg water 11.3 kg The grated garlic obtained in this example has a pH of 4.0, The content was about 50%. The obtained grated garlic had a rich garlic flavor, a granular feeling, and an excellent texture.

Claims (2)

(57) [Claims] 1. A method for producing grated garlic, comprising using dried garlic powder having an average particle size of 350 to 1500 μm. 2. A method for producing grated garlic, comprising mixing a dry garlic powder (a) having an average particle size of 350 to 1500 μm with a ground and / or blanched garlic powder (b).