JPH04126048A - Production of odorless garlic paste - Google Patents

Abstract

PURPOSE:To obtain the title garlic paste capable of providing unique tastiness through broad application to various dishes and food processings by heating raw or dry garlic while agitating at a specified temperature. CONSTITUTION:(A) Raw garlic is skinned, washed and ground into a paste, or (B) dry garlic powder is made, using water, into a paste. The product A or B is put into a mixing/agitating iron pot being in a upwardly opened state. The pot is then heated through steam using an external jacket and kept at 65-110 deg.C for two hours or so under agitation to effect eliminating the raw smell of garlic, thus obtaining the objective odorless garlic paste. Addition of common salt and an acidulant (e.g. citric acid) in the above heating treatment will produce the objective odorless garlic paste with high preservability.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention is directed to a method for producing odorless garlic paste that can be used as a food seasoning.

[Prior Art] Garlic has been well known since ancient times to have the effect of improving the taste of foods, and has been eaten in various forms.

That is, it can be raw, dried into flakes or powder, or paste.

[ff that the invention tries to solve! ] Among these, the demand for paste-like products has been increasing recently because they are easy to use. However, most of them are made by grating raw garlic and adding leftover ingredients to it, which gives off a strong garlic flavor and spiciness, making it extremely difficult to use depending on the purpose. Focused on this point, we pursued a product with a weak spiciness and depth, yet with a strong garlic flavor, and as a result of repeated research, we created a garlic paste that can be used for many purposes and has a long shelf life. The company succeeded in producing a similar product.

[Means for Solving the Invention] The present invention involves peeling raw garlic, washing it, crushing it into a paste, and adding an acidulant such as salt and citric acid to improve its shelf life. heating from the outside.

Allicin and other aromatic substances produced by allinase when raw garlic is crushed by heating are volatilized, and after that the enzyme action stops, so there is little odor.Additionally, the addition of acidulants such as salt and citric acid can reduce allicin. It compensates for the decrease in the antibacterial effect of sulfuric acid and enhances its preservative effect.

Dried garlic powder also contains a small amount of 7-linase, so allicin is produced when mixed with water, so it is possible to achieve the purpose by treating it in the same way as raw garlic.

The present invention will be described in detail below with reference to Examples.

[Example 1] <95 kg of raw garlic was peeled and ground in a colloid mill. This is placed in a mixing vessel with an open top and heated with steam from an external jacket. 90-1
PII#&l for 2 hours at 00℃! Continue.

The grassy odor of raw garlic disappears and changes to what is called a shoe-like odor. In terms of taste, the spiciness characteristic of ground garlic is eliminated, and an odorless garlic paste with a mellow flavor is produced.

[Example 2] Peel <95 kg of raw garlic and grind it using a colloid mill. Put this together with 5 kg of common salt and 0.5 J of Quen II in a mixing jf # pot with an open top, and pour it into a mixing pot with an open top. Heating with steam.

Continue PIi#\ for 2 hours at 90-100°C. The grassy odor of raw garlic disappears and changes to what is called a shoe-like odor. In terms of taste, the pungent taste characteristic of ground garlic is eliminated, and an odorless garlic paste with a mellow flavor and long shelf life is produced.

[Example 3] 60 kg of city water was placed in a mixing ffff pot with the top open.
and 32 kg of dried garlic powder was added while stirring and heating with steam from an external jacket. Temperature 6
Keep at 5-90°C for 2 hours [t']. During this time, the decreasing amount of fluid at the nuclear power plant will be replenished with city water.

Approximately 100 kg of odorless garlic paste can be produced.

[Example 4] Mixing with the top open [1' Put 60 kg of city water into a pot, add 7 kg of salt and 0.5 kg of citric acid, and heat with steam from an external jacket.
1. ．． Add 32 kg of dried garlic powder. Keep the temperature between 65 and 90°C and continue closing at 2 o'clock. The amount of liquid reduced by rW1 evaporation is replenished with city water.

Approximately 100 kg of odorless garlic paste with high shelf life can be produced.

[Effects of the Invention] The odorless garlic paste obtained by the present invention can be widely used in various dishes and food processing that have been difficult to use in the past, and can impart unique flavor.

In addition, during the production of various seasonings, there is a phenomenon in which nucleic acid seasonings are destroyed and reduced by the degrading enzymes contained in the raw materials, but in this odorless garlic paste, the degrading enzymes are deactivated by heating. It has the characteristic that it does not cause any problems.

Patent applicant: Riken Chemical Industry Co., Ltd.

Claims (1)

[Claims] 1. A method for producing an odorless garlic paste, which comprises heating fresh or dried garlic at 65 to 110°C while stirring. 2. A method for producing odorless garlic paste with high preservability, which comprises heating raw or dried garlic at 65 to 110°C with stirring, and adding common salt and an acidulant thereto.