JP3236511B2 - Yolk garlic granules and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to yolk garlic particles and a method for producing the same. More specifically, the production time can be shortened, and after completion, the odor peculiar to garlic is greatly reduced, and the particle size is small and easy to eat.
The present invention relates to yolk garlic particles and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Garlic has long been known as a tonic. Recently, allin, a kind of amino acid contained in garlic, has been changed to allicin, and it has been confirmed that this allicin has an antibacterial effect. Furthermore,
Allicin has also been found to be associated with vitamin B1 to form allythiamine, which is more potent than vitamin B1. However, as is well known, garlic has not been widely used among people due to its characteristic odor.

[0003]

Recently, products have been manufactured in which garlic is processed into small granules to reduce the characteristic odor and make it easier to eat. Representative of these products are processed foods obtained by mixing garlic and egg yolk into granules. In this processed food, the odor peculiar to garlic is mitigated but not enough. In addition, even if the particles are small, for example, they have a diameter of about 3 mm, and cannot be said to be easy to eat.

The present invention solves the above-mentioned problems, and provides egg yolk garlic particles and a method for producing the same, which can significantly reduce the odor peculiar to garlic, make the particles smaller, make them easier to eat, and shorten the production time. The purpose is to do.

[0005]

Means of the present invention taken to solve the above problems are as follows. In the first invention, 100 to 900 parts by weight of bulb portion of raw garlic
And 50 to 200 parts by weight of raw turmeric rhizomes , and / or chitin chitosan powder
The mixture containing 25 to 200 parts by weight of powder and 1500 to 6000 parts by weight of raw egg yolk is made to have a particle size of 1.5 while evaporating water.
It is a garlic egg yolk, characterized in that it is in the form of granules of not more than mm.

According to a second aspect of the present invention, there is provided the yolk garlic according to the first aspect, wherein the turmeric is spring turmeric.

According to the third invention, 100 to 900 parts by weight of raw garlic bulbs are ground, 50 to 200 parts by weight of raw turmeric rhizomes are ground , and 1500 to 6000 parts by weight of raw egg yolk. A method for producing egg yolk garlic, which comprises mixing , stirring and heating the whole to evaporate water, granulating the particles to a particle size of 1.5 mm or less, and then cooling to room temperature.

According to a fourth aspect of the present invention, 100 to 900 parts by weight of raw garlic bulbs are ground, 50 to 200 parts by weight of raw turmeric rhizomes are ground , and 1500 to 6000 parts by weight of raw egg yolk. And chitin chitosan powder 2
Were mixed with 5 to 200 parts by weight, was evaporated and was heated with stirring the whole water, and the following granular particle size 1.5 mm, the following
A method for producing egg yolk garlic, characterized by cooling to room temperature.

According to a fifth aspect of the present invention, the raw garlic bulb portion of 100 to 900 parts by weight is ground,
500 to 6000 parts by weight, and chitin chitosan powder 25 to
200 parts by weight , and the whole was heated with stirring to evaporate the water to form particles having a particle size of 1.5 mm or less, and then cooled to room temperature. It is a manufacturing method.

A sixth invention is the method for producing yolk garlic according to the third or fourth invention, wherein the turmeric is spring turmeric.

The turmeric used in the present invention is a member of the family Zingiberaceae and has a unique bitter taste component and an aromatic essential oil component. Turmeric is a spring turmeric that contains a lot of minerals such as calcium and iron, dietary fiber, etc. among spring turmeric and autumn turmeric, and acts on other components such as garlic to help absorption into the body. It is usually used, but may be autumn turmeric and is not limited.

[0014] Egg yolk is usually a fertile egg rich in nutrients,
It is used, but it is not limited even if it is an infertile egg. Chitin chitosan is a powder obtained from crab shell, has good water absorption, is in a fluid, its viscosity can be adjusted, and the effect of lowering blood pressure by ingestion It is also known that there is. However, since this powder is obtained by crushing a hard shell, when eaten alone, it is unpleasantly irritating, such as piercing the throat. In addition, the odor peculiar to the crab remains.

[0015] In the fluid used for producing egg yolk garlic, the bulb portion of garlic is preferably used in an amount of 100 to 900 parts by weight, and when less than 100 parts by weight,
Garlic has a weakened effect on the body, and if it exceeds 900 parts by weight, it may be overkilled. On the other hand, if the weight of garlic is small, the diameter of the resulting grain is large, and if the weight is large, the size is small. Turmeric rhizome 50-20
It is preferable to use 0 parts by weight, and if it is less than 50 parts by weight, the odor peculiar to garlic tends to remain, the production time is not shortened, and the diameter of the finished particles is considered to be easy to eat. Or less. When the amount exceeds 200 parts by weight, the odor peculiar to garlic is considerably reduced in the finished grains, but the bitterness of turmeric itself appears.

The raw egg yolk is preferably used in an amount of 1500 to 6000 parts by weight, and if the amount is less than 1500 parts by weight, the amount of egg oil contained in the raw egg yolk itself is reduced. The wrapping is not perfect, and the garlic and turmeric surface comes in direct contact with the pot surface during the manufacturing process,
It is easy to burn. On the other hand, if it exceeds 6000 parts by weight, it becomes difficult to form particles. Chitin chitosan powder, 25-10
It is preferably used in an amount of 0 parts by weight. When the amount is less than 25 parts by weight, the medicinal effects such as lowering the blood pressure are weakened, and the odor peculiar to garlic tends to remain. If it exceeds 200 parts by weight,
The mouthfeel is slightly worse and it is difficult to eat.

(Action) In the garlic of yolk, the surface of the ground garlic is covered with yolk and turmeric, so that the odor peculiar to garlic can be greatly reduced. In this case, particularly, the fragrance of turmeric greatly contributes. Due to the easy flowability of turmeric in the production process, the diameter of the finished granules can be reduced, for example, the diameter of conventional yolk garlic grains can be reduced from about 3 mm to 1.5 mm or less. or,
In the case where chitin-chitosan powder is added, the flowability in the production process can be further improved, so that the resulting granules can be reduced more reliably. Furthermore, it is possible to eliminate the stimulus such as piercing the throat when eating the chitin chitosan powder itself and the odor peculiar to the crab.

In the method for producing yolk garlic particles, the viscosity of the fluid is reduced because the turmeric containing a large amount of dietary fiber is placed in the fluid consisting of ground garlic and raw egg yolk. Can be done. When the fluid is agitated and heated, the dietary fiber is dispersed almost uniformly, and initially, the fluid is uniformly granulated, and after granulation,
It prevents its growth or diameter. Through such a process, the surface of the garlic is surely covered with egg yolk and turmeric, the diameter of the grains is reduced, and the production time can be shortened. Further, in the case of adding chitin chitosan powder, the viscosity of the fluid can be further reduced, so that the particle diameter can be further reduced and the production time can be further reduced.

[0019]

Example: 800 g of bulb portion of raw garlic with peeled skin
180 g of fresh spring turmeric rhizome, 5000 g of fresh egg yolk, and 60 g of chitin-chitosan powder were prepared, and the former two were separately ground to form a fluid. First, put the ground two in a mixer, then put the raw egg yolk and chitin chitosan powder,
Stir to obtain a uniform fluid. The fluid was transferred to an earthen pot heated to about 90 ° C., heated for 10 to 20 minutes, then reduced in fire and evaporated with stirring to gradually granulate the water. All became granules in about 3 hours. Then, it left still at normal temperature.

In parallel, egg yolk garlic particles were obtained by the following production method, which was used as a comparative example. 800 g of raw garlic bulbs and 5000 g of raw egg yolk were prepared. The former was ground, the latter was mixed and transferred to a mixer, and stirred to obtain a uniform fluid. This fluid,
Transfer to a clay pot heated to about 90 ° C, and after heating for 10-20 minutes,
The water was allowed to evaporate while the heat was reduced and the mixture was stirred. All were granulated in about 4 hours. Then, it left still at normal temperature.

When comparing the yolk garlic particles of the present invention obtained as described above with the yolk garlic particles of the comparative example, the garlic particles of the present invention have significantly reduced odor peculiar to garlic, However, while the comparative example was 3 to 4 mm, it was as small as 0.5 to 1.5 mm, and the manufacturing time was reduced by 25% as described above.

(Action) The garlic particles of the present invention can greatly reduce the odor peculiar to garlic, since the garlic surface is covered with egg yolk, turmeric and chitin chitosan. In this case, in particular, the fragrance of spring turmeric greatly contributes. The flowability of spring turmeric and chitin-chitosan powder in the manufacturing process can reduce the diameter of the resulting granules. In addition, since the surface of the chitin chitosan powder itself is covered with egg yolk and turmeric, unpleasant stimuli such as piercing the throat when eating and odor peculiar to crab can be eliminated.

In the method for producing yolk garlic particles of the present invention, ground spring turmeric containing a large amount of chitin chitosan and dietary fiber is placed in a fluid consisting of ground garlic and raw egg yolk. Body viscosity can be reduced. When the fluid is agitated and heated, the dietary fiber is substantially evenly dispersed, initially granulating the fluid uniformly, and hinders its growth after granulation. Through such a process, the surface of garlic is surely covered with egg yolk, chitin chitosan, and spring turmeric, the diameter of the grains is reduced, and the production time can be shortened.

The terms and expressions used in this specification are merely illustrative and not restrictive, and terms and equivalents to the features described in this specification and some of them are used. There is no intention to exclude expression. It goes without saying that various modifications are possible within the scope of the technical idea of the present invention.

[0025]

The present invention has the above configuration and has the following effects. (A) In the yolk garlic particles, the garlic surface can be greatly reduced by covering the surface of the garlic with egg yolk and turmeric. In this case, particularly, the fragrance of turmeric greatly contributes. Due to the easy fluidity of turmeric in the manufacturing process, the diameter of the resulting granules can be reduced, and people can easily eat.

(B) In the case where chitin chitosan is added, the flowability in the production process can be further improved, so that the diameter of the finished particles can be reduced more reliably. In addition, since chitin chitosan is covered with egg yolk and garlic, unpleasant stimuli such as piercing the throat when eating chitin chitosan alone are eliminated. In addition, the odor peculiar to crab is eliminated, and chitin chitosan can be easily eaten.

(C) In the method for producing egg garlic granules, ground turmeric containing a large amount of dietary fiber is placed in the fluid, so that the viscosity of the fluid can be reduced. When the fluid is agitated and heated, the dietary fiber is substantially evenly dispersed and initially granulates the fluid uniformly, which, after granulation, prevents its growth, or diameter, from increasing. Through such a process, the surface of garlic is reliably covered with egg yolk and turmeric, the diameter of the grains is reduced, and the production time can be reduced. In addition, in the case of adding chitin chitosan, the viscosity of the fluid can be further reduced, the particle diameter can be further reduced, and the time can be further reduced.

Claims (6)

(57) [Claims] A raw garlic bulb portion obtained by grinding 100 to 900 parts by weight, a raw turmeric rhizome portion of 50 to 200 parts by weight.
To that ground parts by weight, and / or chitin chitosan
25-200 parts by weight of powder and 1500-6000 raw egg yolk
Parts by weight while evaporating water from the mixture containing 1 part by weight.
A garlic egg yolk, characterized in that the egg garlic has a particle size of 5 mm or less. Wherein wherein the turmeric is turmeric, claim 1 Symbol placement yolk garlic grains. 3. A raw garlic having a bulb portion of 100 to 900 parts by weight ground and a raw turmeric rhizome portion of 50 to 200 parts.
What was crushed by weight , raw egg yolk 1500-6000
A method for producing egg yolk garlic, characterized in that the mixture is mixed with a weight part, and the whole is heated with stirring to evaporate water to form particles having a particle size of 1.5 mm or less, and then cooled to room temperature. 4. A raw garlic with a bulb portion of 100 to 900 parts by weight ground and a raw turmeric rhizome portion of 50 to 200 parts by weight.
What was crushed by weight , raw egg yolk 1500-6000
Parts by weight, and 25 to 200 parts by weight of chitin-chitosan powder, mixed and heated with stirring to evaporate water, to form particles having a particle size of 1.5 mm or less, and then cooled to room temperature. How to make yolk garlic grains. 5. A which was triturated bulbs portion 100 to 900 parts by weight of raw garlic, and raw egg yolk 1,500 to 6,000 parts by weight, and a chitin chitosan powder 25 to 200 parts by weight of a mixture
A method for producing egg yolk garlic, characterized by heating the whole while stirring to evaporate water to form particles having a particle size of 1.5 mm or less, and then cooling to room temperature. 6. The method for producing yolk garlic particles according to claim 3 , wherein the turmeric is spring turmeric.