JP3024741B2 - Raw garlic flavor oil and its production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a raw garlic flavor oil which is obtained from raw garlic and edible oils and fats as raw materials, retains the fresh flavor of raw garlic for a long period of time, and has excellent cold resistance and a method for producing the same.

[0002]

2. Description of the Related Art As a method for producing an edible oil to which flavor components of various vegetables having a flavor such as garlic are imparted, for example, vegetables which have been shredded or ground by treatments such as slicing, chopping, and grinding. Add edible oil and fat, about 5
It is known that the flavor components are transferred to edible oils and fats by heating to 0 to 200 ° C., and then the residue is separated and removed (JP-A-56-58450, JP-A-58-121751).
JP-A-61-28362, JP-A-62-6651
And JP-A-3-254638.

[0003] However, the flavor oil obtained by these methods contains not only the preferred flavor components of vegetables but also those components which have been denatured by heating at the same time. In some cases, an irritating flavor or the like during heating was generated. Furthermore, when the flavor oil produced by the conventional method is refrigerated and stored, cloudiness or sedimentation phenomenon is observed, the original flavor of vegetables is easily reduced or disappeared, and the flavor fades with time even at room temperature storage, so-called shelf life. The flavor retention was poor.

In order to solve these problems, for example, in the case of garlic oil, essential oil obtained by steam distillation of garlic volatile components or garlic in ethanol, acetone,
There is a method (for example, JP-A-57-174068) in which oleoresin obtained by extraction treatment with a low-boiling organic solvent such as ether is mixed in an edible oil and fat in an appropriate amount. However, it is not possible to obtain a flavor oil having a deep flavor.

[0005] Garlic contains S-alkylcysteine sulfoxides, which are a kind of sulfur-containing amino acids (alkyl is mainly an allyl group), so-called allene and allinase enzymes. When garlic is ground, the action of allinase converts alline into a substance called allicin, pyruvate and ammonia, which are volatile and are the main flavor components of garlic ("Science of food"). No. 172), June issue, Nos. 25-40
P. 1992, Korin Co., Ltd.).

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to keep fresh flavor of fresh garlic stably for a long period of time even at a refrigerated temperature or a normal temperature. It is to provide a raw garlic flavor oil and to develop a method for producing the same.

[0007]

Means for Solving the Problems In view of the above circumstances, the present inventors have conducted intensive studies and as a result, chopped or crushed raw garlic and simply extracted the flavor component of raw garlic with edible oil and fat. The flavor oil does not retain the flavor of raw garlic, but by adjusting this to a predetermined water content or less, a fresh garlic flavor oil with good cold resistance and extremely excellent retention of raw garlic flavor is obtained. And found that the present invention was completed.

[0008] That is, the first aspect of the present invention is a processed edible oil and fat product to which only the unheated flavor component of raw garlic is applied, wherein the processed product has a water content of 0.05% by weight or less. It is a raw garlic flavor oil with excellent garlic flavor retention and cold resistance.

A second aspect of the present invention is to provide a process for contacting crushed raw garlic with edible oil / fat at a temperature of 0 ° C. or more and at a room temperature or less, and separating the residue to obtain a processed edible oil / fat product. Is adjusted to 0.05% by weight or less, which is a method for producing a raw garlic flavor oil having excellent retention of fresh garlic flavor and excellent cold resistance. Here, the means for adjusting the amount of water is such that the processed edible oil and fat is dehydrated under a reduced pressure of 7.5 to 50 Torr, and the processed edible oil and fat has a water content of 0.03.
Any method of mixing edible oil or fat of not more than% by weight, or a method of cooling a mixture of ground garlic and edible oil and fat to 0 to 10 ° C. and separating excess water is preferable, and further, milling is performed. The mixture of raw garlic and edible fat is 0 to 1
After cooling to 0 ° C. to separate excess water, the processed edible oil and fat is further dehydrated under reduced pressure of 7.5 to 50 Torr, or the processed edible oil and fat is combined with an edible oil and fat having a water content of 0.03% by weight or less. The method of mixing is more preferable.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The raw garlic flavor oil of the present invention is a processed edible oil or fat obtained by adding only the unheated flavor component of the raw garlic to the edible oil or fat.
It is not more than 05% by weight.

Here, the non-heated flavor component of raw garlic (hereinafter sometimes simply referred to as a flavor component) is a flavor component (aleen, allicin, etc.) contained in raw garlic,
It does not contain components generated by heat treatment.
In addition, components obtained by the extraction treatment with the organic solvent are not desirable because they may contain a modified product of the solvent.

In the fresh garlic flavor oil of the present invention, it is important to set the water content to 0.05% by weight or less. If the water content is within this range, the desired effects of the present invention can be obtained, but in actual production, the water content is about 0.1%.
What is necessary is just to adjust so that it may be set to 01-0.05 weight%. However, when the water content exceeds 0.05% by weight, the flavor of the raw garlic tends to disappear during storage, an unusual flavor tends to be generated, and the tendency to cause cloudiness and precipitation is unfavorable.

The raw garlic flavor oil of the present invention is excellent in keeping the flavor of raw garlic, for example, at 5 ° C. in a dark place, at 20 ° C. under 1000 lux illumination, and at 40 ° C. in a dark place. When stored, the flavor immediately after production is maintained for at least 6 weeks or more. Further, the flavor oil of the present invention is excellent in cold resistance, and does not cause cloudiness, precipitation, deterioration of flavor, and the like for at least 6 months or more when stored at 5 ° C.

Next, in order to produce the raw garlic flavor oil of the present invention, ground raw garlic and edible oil and fat are brought into contact with each other at 0 ° C. or higher and room temperature or lower, and the residue is separated to obtain a processed edible oil or fat. Is adjusted to 0.05% by weight or less.

The garlic used in the present invention may be any raw garlic. For example, fresh garlic, frozen garlic, domestic products and imported products can be used, and garlic of any variety used for food can be used. . Raw garlic as it is or after washing with water and draining,
Grind using an appropriate means such as a kitchen knife, a mortar or a mixer to make a finely chopped or ground state.

The edible oils and fats include edible animal oils and vegetable oils and fats and oils which have been subjected to at least one of fractionation, hydrogenation and transesterification. be able to. However, when the production process of the present invention is carried out at a low temperature, it is limited to those that exhibit a liquid state at that temperature. Specifically, soybean oil, rapeseed oil, palm oil, cottonseed oil, safflower oil,
High oleic safflower oil, sunflower oil, high oleic sunflower oil, corn oil, sesame oil, peanut oil, linseed oil, perilla oil, perilla oil, coconut oil, palm kernel oil, cocoa butter, monkey fat, shea butter, Chinese Examples include tallow, fish oil, beef tallow, lard, medium-chain fatty acid triglyceride, and the like. These fats and oils can be used alone or as a mixture in any ratio.

In order to produce the raw garlic flavor oil of the present invention, only ground raw garlic and edible oil and fat are used as raw materials, and the two are first brought into contact. As this treatment operation, for example, milled raw garlic in a water-containing state or dried raw garlic dehydrated without heating is mixed with edible oil and fat,
If necessary, stir or put the hydrated or dried raw garlic into a container (basket type, cylindrical column type, etc.) having an appropriate liquid passage hole, and sprinkle or distribute edible oils and fats on this, or There is a method such as immersing a container containing garlic in edible oil and fat, and the flavor component of raw garlic is transferred to edible oil and fat by appropriately selecting in consideration of the production scale and cost.

At this time, it is essential that the ground garlic and the edible oil and fat are brought into contact at a temperature of 0 ° C. or more and a normal temperature (about 30 ° C.) or less. If the treatment is carried out at a temperature higher than this, the heat-denatured components will be simultaneously extracted with the edible oil and fat, and the garlic raw flavor will be reduced to give a different flavor, and the flavor oil obtained will have flavor retention and cold resistance. Becomes inferior. On the other hand, when the temperature is lower than 0 ° C., the moisture generated from the ground raw garlic is liable to coagulate, and the viscosity of the edible oil and fat is increased, and the workability is undesirably reduced. The contact time varies depending on the usage ratio of raw garlic and edible oil and fat, and is not particularly limited, but is about 1 minute to about 50 hours,
Preferably, it is 1 hour to 24 hours. As an example of an embodiment, 1 to 10 parts by weight of edible oil and fat is added to 1 part by weight of ground garlic, and the mixture is stirred and mixed at 0 ° C. to room temperature for 1 to 24 hours, and the unheated flavor component of the raw garlic is added to edible oil and fat. To be given.

Then, the residue is separated. This method includes sedimentation, centrifugation, filtration, and squeezing, but any method may be used. At this time, the mixture of ground raw garlic and edible oil and fat was brought to a temperature of 0 ° C or a temperature close thereto (up to 10 ° C,
If the separation operation is performed after cooling to preferably 5 ° C.), excess (saturated or more) water generated from the raw garlic can be removed together with the residue, and water absorption into the oil phase can be reduced. This makes it possible to easily obtain the raw garlic flavor oil of the present invention having a water content of 0.05% by weight or less and excellent in flavor retention and cold resistance.

In order to produce the raw garlic flavor oil of the present invention, the water content of the processed edible oil / fat product (oil phase) obtained by separating the residue may be adjusted to 0.05% by weight or less. . That is, when the above-mentioned residue separation treatment is performed at a high temperature around normal temperature, the properties of the processed edible oil and fat are transparent and have a sufficient flavor immediately after production, but become cloudy over time and have a flavor unique to raw garlic. Not only is reduced, but also has a different flavor.

In order to prevent this, the processed edible oil and fat is dehydrated under a reduced pressure of 7.5 to 50 Torr, and the processed edible oil and fat is mixed with an edible oil and fat having a water content of 0.03% by weight or less. The water content is reduced to 0 by any one of the above methods.
The content is preferably adjusted to not more than 05% by weight.

In the above-mentioned dehydration under reduced pressure, the dehydration treatment is performed under a reduced pressure of 7.5 to 50 Torr with a relatively gentle degree of reduced pressure below the atmospheric pressure. At a reduced pressure of more than 7.5 Torr, flavor components are simultaneously removed, and at a reduced pressure of less than 50 Torr, the dehydration treatment time is prolonged and the flavor components are similarly removed. Desirably, the dehydration treatment is quickly performed at room temperature under a reduced pressure of 20 to 30 Torr. At this time, a heat treatment may be used in combination. However, for the purpose of the present invention, the heating conditions should be as mild as possible (the water evaporation area should be widened and the temperature should be 100 ° C.).
To the extent).

In the mixing method, an edible fat or oil having a water content of 0.03% by weight or less is mixed. That is, the water content of the processed edible oil / fat product obtained by the method of the present invention is usually about 0.08 to 0.12% by weight or more unless the low-temperature separation treatment is performed. For example, by adding several percent by weight of anhydrous sodium sulfate, which is a food additive, to about 0.07 to 0.1% by weight, and further adding the same edible substance having a water content of 0.03% by weight or less as described above. By mixing oils and fats, a fresh garlic flavor oil having a water content of 0.05% by weight or less can be obtained. The water content of the edible fat for mixing and dilution may exceed 0.03% by weight. However, the flavor component is diluted together with the water, so that the flavor component may be appropriately used. Is preferred.

In order to produce the raw garlic flavor oil having a water content of 0.05% by weight or less according to the present invention, the above methods may be combined for dehydration treatment. For example, after cooling a mixture of ground raw garlic and edible oil and fat to 0 to 10 ° C. to separate excess water with residues, the resulting processed edible oil and fat is dehydrated under a reduced pressure of 7.5 to 50 Torr. Alternatively, by mixing a processed edible oil and fat with an edible oil and fat having a water content of 0.03% by weight or less, the water content can be more effectively reduced to 0.1.
It can be adjusted to not more than 05% by weight, and it becomes possible to produce a raw garlic flavor oil with significantly improved flavor retention and cold resistance of the raw garlic.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The water content was measured by the Karl Fischer method.

[0026]

【Example】

Example 1 Commercially available raw garlic was peeled, washed with water, drained, and air-dried, and 1.0 kg was chopped using a cooking cutter (FV-C2 type, manufactured by Hitachi, Ltd.).
Transfer this to a large mortar and use edible oil (Nissin Oil Co., Ltd.)
4.0 kg of Nisshin Salad Oil Co., Ltd.), and garlic was ground to make a mixture in a muddy state. The mixture was stirred for 2 hours while shielding the light, and then centrifuged (3,000 rpm × 20 minutes) at room temperature (26 ° C.) to obtain 3.9 kg of a supernatant (flavor oil A).

400 g of flavor oil A was weighed and placed in a 1-liter round bottom eggplant-shaped flask, which was connected to a reduced-pressure exhaust device, and was placed under a reduced pressure of 23 Torr (about 3 KPa) at room temperature. A dehydration treatment (within 1 minute) was performed while gently shaking the flask until no foaming was observed in the contents, to obtain flavor oil B. 400 g of flavor oil A was weighed into a 1 liter beaker, heated to 100 ° C. for 3 minutes with gentle stirring, and immediately cooled to room temperature to obtain flavor oil C.

The flavor oils A, B and C were subjected to a storage test and a cold resistance test. Storage test was performed at 20 ° C for 1,0
It was stored in a dark place at 40 ° C. under illumination of 00 looks, and the degree of change in flavor was sensorially evaluated with time. The evaluation was ○: good flavor, Δ: slight change in flavor, ×: unfavorable due to deterioration of flavor. The cold resistance test was performed on a refrigerator (5
℃ or less), and the presence or absence of white turbidity or precipitation and the degree of change in flavor were examined over time. Table 1 shows the results of both tests. From this, it became clear that the fresh garlic flavor oil (B, C) of the present invention had a long-lasting flavor and was excellent in cold resistance.

[0029]

[Table 1]

Example 2 A commercially available raw garlic was peeled, washed with water, drained, and air-dried, and 300 g of the same was used as a cooking cutter (same as in Example 1).
And chopped. Transfer this to a large mortar,
1.2 kg of edible oil and fat (rapeseed oil, manufactured by Nisshin Oil Co., Ltd.) was poured, and the garlic was ground to form a mixture in a muddy state. The mixture was stirred for 2 hours while being shielded from light, left to stand in a refrigerator (5 ° C.) for 24 hours, and centrifuged (3, 0
(00 rpm × 40 minutes) to obtain 1.1 kg of fresh garlic flavor oil while avoiding moisture absorption. This flavor oil has a moisture content of 0.05% by weight.
When a storage test and a cold resistance test were performed in the same manner as in Example 1, at 20 ° C. under 1,000-lux illumination,
And at 40 ° C. in the dark, all had good fresh garlic flavor for 6 weeks or more, and were transparent for 6 weeks or more without generation of cloudiness or precipitation.

Example 3 A commercially available raw garlic was peeled, washed with water, drained, and air-dried, and 300 g of the same was used as a cooking cutter (same as in Example 1).
And chopped. Transfer this to a large mortar,
600 g of edible oil / fat (rapeseed oil, manufactured by Nisshin Oil Co., Ltd.) was poured, and the garlic was ground to make a mixture in a muddy state. The mixture was stirred for 2 hours at 20 ° C. protected from light,
Centrifugation was performed at the same temperature (3,000 rpm × 20 minutes) to obtain 540 g of a supernatant. One part by weight of an edible oil or fat (Nisshin salad oil) whose water content was adjusted to 0.01% by weight in advance by dehydration under reduced pressure was added to 1 part by weight and mixed to obtain a fresh garlic flavor oil. This flavor oil has a moisture content of 0.05% by weight,
When a storage test and a cold resistance test were performed in the same manner as in Example 1, at 20 ° C. under 1,000 lux illumination, and
All had good fresh garlic flavor for 6 weeks or more in a dark place at 0 ° C, and were transparent for 6 weeks or more without generation of cloudiness or precipitation.

Comparative Example 1 In the process for producing flavor oil B described in Example 1, instead of stirring and centrifuging a mixture of ground raw garlic and edible oil / fat at room temperature, the mixture was heated to 80 to 120 ° C. A flavor oil was obtained in the same manner except that the mixture was returned to room temperature after stirring for 30 minutes. This was subjected to the same storage test and cold resistance test as in Example 1. As a result, the flavor of the raw garlic decreased with time, and after 5 weeks under illumination of 1,000 lux at 20 ° C., and again at 40 ° C. After 4 weeks in the dark place, the fresh flavor of raw garlic was remarkably reduced to a different flavor.

Comparative Example 2 In the production process of the flavor oil B described in Example 1, except that the dehydration under reduced pressure was performed at room temperature under a reduced pressure of 23 Torr within 1 minute instead of at a reduced pressure of 5 Torr for 1 minute. Obtained a flavor oil in the same way. When this was subjected to the same storage test and cold resistance test as in Example 1, the fresh garlic had a weak flavor immediately after the production of the flavor oil,
When stored in the dark at 1000 ° C., 1000 lux and 40 ° C., the flavor was significantly reduced after 6 weeks.

[0034]

According to the present invention, the fresh flavor of raw garlic is kept stably for a long time at refrigeration or near normal temperature, and does not generate an unusual flavor, and does not cause cloudiness or precipitation even when refrigerated. Thus, a raw garlic flavor oil having excellent cold resistance can be provided. Further, the flavor oil can be produced at low cost by a simple operation.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-57-33542 (JP, A) JP-A-2-45597 (JP, A) JP-A-3-254638 (JP, A) JP-A-58-58 31938 (JP, A) JP-A-57-174068 (JP, A) JP-A-58-121751 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23D 9/007 A23L 1 / 212 CA (STN)

Claims (6)

(57) [Claims] 1. A processed edible oil and fat product to which only a non-heated flavor component of raw garlic is added, wherein the processed product has a water content of 0.0
A raw garlic flavor oil excellent in retention of cold garlic flavor and cold resistance of not more than 5% by weight. 2. After the ground garlic is brought into contact with edible oil and fat at a temperature of not lower than 0 ° C. and not more than ordinary temperature, the residue is separated and the water content is reduced to 0.05% by weight or less in the step of obtaining a processed edible oil and fat. A method for producing a raw garlic flavor oil, which is characterized by adjusting the raw garlic flavor and having excellent cold-resistance. 3. The method for producing a raw garlic flavor oil according to claim 2, wherein the means for adjusting the water content dehydrates the processed edible oil and fat under a reduced pressure of 7.5 to 50 Torr. 4. The method for producing a raw garlic flavor oil according to claim 2, wherein the means for adjusting the water content comprises mixing a processed edible oil and fat with an edible oil and fat having a water content of 0.03% by weight or less. . 5. The fresh garlic flavor oil according to claim 2, wherein the means for adjusting the water content is to cool a mixture of the ground raw garlic and edible oil / fat to 0 to 10 ° C. to separate excess water. Manufacturing method. 6. A means for adjusting the amount of water comprises cooling a mixture of ground garlic and edible oil and fat to 0 to 10 ° C. to separate excess water, and further processing the processed edible oil and fat to 7.5 to 50%.
The method for producing a raw garlic flavor oil according to claim 2, wherein the garlic flavored oil is dehydrated under a reduced pressure of Torr or a processed edible oil / fat is mixed with an edible oil / fat having a water content of 0.03% by weight or less.