JPH07102098B2 - Processed food manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention provides a health food product by subjecting garlic to deodorizing treatment with an enzyme and at the same time retaining an enzyme agent such as amylase, protease, cellulase or lactase in a state where the activity is stabilized. Regarding garlic preparation, or enzyme preparation as digestive agent, and garlic powder as soft meat seasoning, etc., relates to the production of processed food which is an enzyme-containing deodorized garlic powder with unpleasant odors masked or removed and suitable for various applications. .

[0002]

2. Description of the Related Art Garlic is a perennial plant of the family Liliaceae, and its bulb has been used as a tonic food or medicine since ancient times, and as a variety of food materials and seasonings due to its unique flavor, and also has a strong bactericidal action. It is widely used in various fields such as as a preservative, and its value is highly evaluated.
However, while raw garlic has many active ingredients,
It is a well-known fact that most of them have a strong unpleasant odor, and therefore have great resistance not only for eating but also for cooking and medicine. Therefore, many methods for solving this are provided. That is, in order to prevent allyin, which is one of the main active ingredients of garlic and which is originally odorless, from being decomposed by the coexisting enzyme alliinase to become a strong odorant, allicin, inactivation of the enzyme There are methods such as treatment and extraction and use of only odorless active ingredient (scordinine) in garlic, but the former is due to the odor generated from various mercaptans other than alliin. The deodorization is incomplete and the latter is problematic in that it is only a partial utilization of the active ingredient in garlic.

In addition, raw garlic, for example, may be used as it is, or may be frozen and thawed, and then thawed with anhydrous alcohol, and the resulting mud is vacuum-dried. -16858). A method in which pineapple essential oil is added to utilize the deodorizing effect by masking offensive odor components (JP-A-49-101559). A method for producing edible garlic powder in which water is added to raw garlic, boiled once, mixed with egg yolk, further boiled and freeze-dried (JP-A-50-36662). Active silicic acid sol, phytic acid,
Deodorization method using water-soluble zinc (Japanese Patent Publication No. 63-3922)
2). Many are disclosed. All of these are methods for weakening the unpleasant odor peculiar to garlic, for the purpose of alleviating strong irritation to the stomach wall and preventing unpleasant odor from mixing into exhaled breath after eating, but the manufacturing process is complicated, The cost is too high, the effect is insufficient, and there are merits and demerits in each, so it is not considered as an ideal treatment method.

On the other hand, according to a number of research results, most of the active ingredient of garlic is a sulfur-containing compound, and even if the garlic is once deodorized by some treatment, if a certain amount or more is ingested, the amount of garlic is slightly increased after eating. It is also clarified that it is inevitable to generate an unpleasant odor.

[0005]

As described above, although garlic fatally contains odorous components, the present inventors have deodorized the garlic to the extent that there is no resistance at least during eating, and the garlic can be used even after ingestion. Assuming that there is another method that can suppress the generation of odor as much as possible, I conducted a treatment test of garlic with various enzyme agents. As a result, raw or dried garlic was once heated into a paste by a conventional method, and the Aspergillus oryzae (Asp.oryzae), which has been used for brewing sake, regular oil, miso, etc. in Japan for several hundred years, has been used. ) Derived enzyme agent was added and heated, and the enzyme action was performed,
It was confirmed that the viscosity rapidly decreased with the hydrolysis of scorodose (a polysaccharide composed of four fructose) present in garlic, and unpleasant odor decreased. Furthermore, unexpectedly, the stability of various enzymes (so-called digestive enzymes) such as amylase, protease, cellulase and lactase in the added enzyme agent is improved,
It was found that this phenomenon is further enhanced by adding an appropriate amount of vitamin C.

Therefore, to the extent that the active ingredient of garlic is hardly impaired, and the hygroscopicity is increased when the enzyme-treated garlic is freeze-dried, there is no difficulty in the subsequent formulation treatment, stability and eating. As a result of extensive studies of various enzyme agents other than Aspergillus while paying attention to the mild deodorizing treatment conditions, it is possible to deodorize to a desired degree and to keep the added enzyme agent activity stable for a long period of time. The present invention has been completed by finding the conditions for relatively easily preparing deodorized garlic powder containing an enzyme agent.

The first aspect of the present invention is that the method of extracting and utilizing only the odorless portion (scordinine) in order to remove the unpleasant odor of garlic, considering the utilization of other active ingredients contained in garlic. Since it is not preferred, it is also an object to provide a method of using all components of garlic. Secondly, in order to prevent the alliin, which is the main ingredient of raw garlic, from being decomposed by the coexisting enzyme, alliinase, and converted into the malodorous substance, allicin, a method of heat inactivating this enzyme is provided as the first step treatment. The purpose is to do. Thirdly, if an enzyme agent is added to the paste-like garlic after heating and kept warm, the unpleasant odor in the paste-like garlic is masked or removed, and the stability of the added enzyme activity is improved, and the tendency is vitamin C. It is an object of the present invention to provide a processed food manufacturing method for manufacturing an enzyme-containing garlic powder, which is further promoted by the addition of garlic, alleviates a strong unpleasant odor at the time of eating, and helps prevent the unpleasant odor generated again after eating. It is a thing. Fourth, processed food manufacturing that produces garlic-containing enzyme agents suitable for cooking (for meat) and for pharmaceuticals (digestive agents) by appropriately adjusting the type and amount of enzyme agents to be added. It is intended to provide the law.

[0008]

[Means for Solving the Problems] These aims are to heat-treat raw garlic or dried garlic to inactivate various enzymes that originally exist in garlic, such as ariinase, and then grind it into a paste. In addition, a fungal-derived enzyme having a deodorizing effect or a plant-derived enzyme agent is added separately, and after the enzyme treatment by keeping the heat for a short time, vitamin C is added.
Can be achieved by mixing an appropriate amount of the above and lyophilizing. The enzyme agent used in the present invention may be any one for food industry or medicine having deodorizing action and appropriate heat resistance, but it is derived from each filamentous fungus of Aspergillus niger, Aspergillus niger, Rhizopus spp, Penicillium spp. Commercially available plant-derived enzyme agents such as amylase agents, protease agents, lipase agents, cellulase agents, lactase agents, papain, and promeline can be effectively used. The amount added is 50 to 250 mg per 1 gram of heat-treated garlic in a paste form (dry matter conversion).
Is particularly effective. The amount of vitamin C to be added is particularly preferably 20 to 100 mg per 1 gram of garlic (converted to dry matter containing an excipient) to which an enzyme agent has been added and which has been subjected to heat retention treatment.

Hereinafter, the present invention will be described in more detail with reference to test examples and examples, but the present invention is not limited to the description.

◎ Test Example 1, dried garlic flakes crushed by a vibrating ball mill were heated in an autoclave at 105 ° C for 20 minutes 18
2g of various enzyme agents shown in Table 1 and 6ml of water were added to g to make a paste, which was packed in a glass bottle and sealed tightly at 40 ° C.
Stored for 10 hours at sensory test, deodorizing effect (change of odor)
Was checked for. As shown in Table 2 , as shown in Table 2 , no effect was observed in the range of the formulation used for the test with enzyme agents derived from bacteria, but amylase agents derived from Aspergillus oryzae, protease agents, and those derived from Aspergillus niger. Phosphatase agent, amylase agent from the genus Rhizopus, protease agent, such as a protease agent from the genus Penicillium, a strong deodorizing effect is observed when a filamentous fungal enzyme agent having a strong protease activity is added, and a lactase agent derived from Aspergillus oryzae,
A clear deodorizing effect could be recognized even with various enzyme agents such as cellulase agents derived from Aspergillus niger, lipase agents, cellulase agents derived from Trichoderma, and rennin derived from Mucor.

[Table 1]

[Table 2]

Test Example 2 (1) Sample Preparation Test Sample A: 400 g of raw garlic which had been subjected to heat treatment at 110 ° C. for 10 minutes was ground into a paste and then 8 g of vitamin C was added. , Further, the table
Sumizyme L, the enzyme whose product name is shown in 1 (same below)
PL (protease derived from Aspergillus oryzae, amylase agent) 12
g and Sumiteam GL (Lactase agent derived from Aspergillus oryzae) 8
g, Sumizyme C (cellulase agent derived from Trichoderma)
8 g was added and mixed. Test sample B: 12 g of Sumiteam LPL, 8 g of Sumizyme GL and 8 g of Sumizyme C were added and mixed to the paste-like raw garlic prepared by the same treatment as the above A without adding Vitamin C. Test sample C (control, without addition of garlic): To a mixture of 15 g of Sumiteam LPL, 10 g of Sumiteam GL and 10 g of Sumizyme C, 200 ml of M / 20 acetic acid / acetate buffer having a pH of 5.0 was added.

(2) Storage Test Each of the above samples was placed in a 500 ml styrene sample bottle (brown), sealed and stored at 30 ° C., and analyzed over time to examine the residual activity.

(3) Method for measuring enzyme activity Amylase activity (iodine coloration method) Using horseradish starch as a substrate, an enzyme was allowed to act at pH 6.0 and 40 ° C., and the amount of starch that was gelatinized by decomposition was colored with iodine. The colorimetric determination was performed, and the iodine coloration of 1 ml of 1% starch liquid (100 mg starch) per minute (660
1 unit of enzyme power (DUN) that reduces 1 nm
And Protease activity (FCC III, hemoglobin method) Using hemoglobin as a substrate, the enzyme is allowed to act at pH 4.7 and 40 ° C, and the trichloracetic acid-soluble substance produced by decomposition is colorimetrically determined, which corresponds to 1.1 mg of Tyrosine per minute. The enzyme power for producing trichloracetic acid-soluble hemoglobin is 1 unit (HUT). Lactase activity (FCC III, ONPG method) Using ONPG (O-Nitrophenyl-β-D-galactopyranoside) as a substrate, an enzyme is allowed to act at pH 4.5 and 37 ° C, and O-nitrophenol produced by decomposition is colorimetrically determined. One unit (LacU) is defined as the enzyme power that produces 1 μmole of O-nitrophenol per minute. Cellulase activity (Silicon glycosylation method) pH using CMC (Carboxymethyl cellulose) as a substrate
The enzyme is allowed to act at 4.5 and 37 ℃, and the reducing sugar produced is colorimetrically determined by the Somogene Nelson method, and 1 unit of the enzyme power that brings about an increase in reducing power corresponding to 1 μmole of glucose per minute is obtained.
(CMC U).

(4) Test Results As shown in FIG. 1, it was clear that garlic and vitamin C contributed to storage stability in each enzyme activity. Incidentally, FIG. 1 is a stability test result table of amylase activity (1), protease activity (2), lactase activity (3), and cellulase activity (4).

[0015]

【Example】

Example 1 Dried garlic flakes were heated in an autoclave at 105 ° C. for 40 minutes and then crushed 300
g, food fiber as an excipient (pine fiber
Matsutani Chemical Industry Co., Ltd.) 560 g, water 250 ml and enzyme agent (Sumizyme L; Amylase DUN 168,000 U / g,
Protease HUT (10,600 U / g) (24 g) was added to the paste to keep it at 40 ° C for 10 hours, then vitamin C (20 g) was added and freeze-dried by a conventional method (24h from the start was unheated, then 40 ° C). , Lightly crushed into a granular product. Freeze-dried product 905 g Enzyme activity residual rate ... Amylase power 90% ... Protease power 92% << Example 2 >> 110 raw garlic in an autoclave
630 g (corresponding to 190 g of dry matter) heated at 20 ° C. for 20 minutes was ground with a mixer, and 600 g of food fiber (Pine fiber manufactured by Matsutani Chemical Co., Ltd.) as an excipient and enzyme agent (Sumiteam GL; lactase activity 125,000 Lac) U /
g) 40 g and vitamin C 100 g were added to form a paste, which was kept at 40 ° C. for 5 hours, freeze-dried by a conventional method, and lightly crushed to give a granular product. Freeze-dried product 940g Enzyme activity residual rate Lactase power 95%

[0016]

EFFECT OF THE INVENTION The invention of claim 1 of the present invention is a garlic or dried garlic, which is heat-treated at 105 ° C. for about 20 minutes and ground into a paste to obtain fungi.
Add enzyme or plant-derived enzyme agent at 40 ° C, 5
According to the method for producing a processed food, characterized in that the stability of enzyme activity is enhanced by adding vitamin C and freeze-drying after heat-retaining treatment for 10 hours. Either raw garlic or dried garlic It can be used as a raw material, and commercial products of enzyme preparations and vitamin C can be easily obtained and utilized, and it is effective in providing a method for producing a deodorized garlic powder-processed food product containing an enzyme preparation with enhanced stability of enzyme activity. In the invention of claim 2, the enzyme agent of claim 1 is an amylase agent, a protease agent, a lipase agent, a cellulase agent derived from Aspergillus niger, Aspergillus niger or filamentous fungi of the genus Rhizopus and Penicillium,
Lactase agents or various plant-derived enzyme agents such as papain and bromelain, the addition amount of which is 50-per gram of heat-treated garlic in paste form (dry matter conversion)
According to the method of manufacturing a processed food characterized by being 250 mg, by appropriately adjusting the type and amount of the enzyme agent added to garlic, garlic flour mainly containing the enzyme agent,
Alternatively, depending on whether the garlic powder-based enzyme agent is used, there is an effect that a processed food suitable for each use can be produced without making any changes to the production method. In the invention of claim 3, the amount of vitamin C added in claim 1 is 20 to 100 mg per 1 gram of garlic (enzyme-containing dry matter conversion) to which an enzyme agent is added and heat treatment is applied. According to the method for producing a processed food characterized by the fact that an enzyme-containing deodorized garlic powder processed food, wherein the stability of enzyme activity is further promoted and enhanced according to the invention of claim 1 by specifying the addition amount of vitamin C. There is an effect that a manufacturing method can be provided.

[Brief description of drawings]

[Figure 1] Stability test table of enzyme activity with garlic paste

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tetsuya Konishi 19-10 Showa-cho, Anjo City, Aichi Prefecture Shin Nihon Kagaku Kogyo Co., Ltd. (72) Innovator Yasunori Tagoyama 19-10 Showa-cho, Anjo City, Aichi Prefecture New Within Nippon Kagaku Kogyo Co., Ltd.

Claims (3)

[Claims] 1. Raw garlic or dried garlic, which is subjected to a heat treatment at substantially 105 ° C. for about 20 minutes and ground into a paste, which is derived from a fungal enzyme or a plant-derived enzyme.
After adding an enzyme agent and keeping it warm at 40 ° C for 5 to 10 hours,
A process for producing a processed food, characterized in that the stability of enzyme activity is enhanced by adding vitamin C and freeze-drying. 2. The amylase agent, protease agent, lipase agent, cellulase agent derived from Aspergillus oryzae, Aspergillus niger or filamentous fungi of the genus Rhizopus or Penicillium, according to claim 1.
Lactase agents or various plant-derived enzyme agents such as papain and bromelain, the addition amount of which is 50-per gram of heat-treated garlic in paste form (dry matter conversion)
A method for producing a processed food, which is 250 mg. 3. The amount of vitamin C added in claim 1 is 20 to 100 mg per gram of garlic (converted to dry matter including an excipient) to which an enzyme agent has been added and which has been heat treated. Processed food manufacturing method.