JPH07177861A - Method for deodorizing garlic - Google Patents

Abstract

PURPOSE:To efficiently deodorize garlic for obtaining a garlic excellent in texture, by treating garlic with an aqueous solution containing fumaric acid (salt) and an alkali (ne earth) metal chloride. CONSTITUTION:This method for deodorizing garlic comprises treating garlic with an aqueous solution containing fumaric acid (salt) [the concentration of the aqueous solution is preferably 0.3-1.2(W/V)%] and one or more kinds of alkali (ne earth) metal chlorides such as sodium chloride and potassium chloride (the concentration is preferably from 15% to the saturated concentration).

Description

Detailed Description of the Invention

[Background of the Invention]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for deodorizing garlic, which makes it possible to obtain more complete deodorized garlic.

[0002]

BACKGROUND ART Garlic has long been known as a nutritious and tonic food rich in nutrition. However, when edible, the peculiar irritating odor may cause discomfort to the person and others around him. It is said that the cause of this odor is allicin (allyl disulfide) produced by the decomposition of alliin in garlic by the endogenous enzyme allinase.

Heretofore, as a method of removing this odor, a method of treating with an acid such as hydrochloric acid or acetic acid, a method of heating treatment, and the like have been proposed. However, it has been pointed out that the garlic obtained by these methods is not completely odorless, and that the texture of the garlic is lost and the original color tone of the garlic is changed.

Further, Japanese Patent Publication No. 52-1978 and Japanese Patent Publication No. 57-3341 disclose a deodorizing method of garlic with fumaric acid. According to these methods, it is said that the garlic odor can be deodorized without losing the texture of garlic. However, as far as the inventors know,
The degree of deodorization was not yet perfect, and there was room for further improvement, such as the odor of fumaric acid remaining in garlic.

[Outline of the Invention]

[0006]

SUMMARY OF THE INVENTION Therefore, the object of the present invention is to provide a method for more completely deodorizing garlic.

Another object of the present invention is to provide a method for deodorizing garlic, which is capable of obtaining garlic having an excellent texture.

[0008]

The method for deodorizing garlic according to the present invention comprises treating garlic with an aqueous solution containing fumaric acid or a salt thereof and at least one chloride of an alkali metal or an alkaline earth metal. It consists of things.

According to the present invention, more completely deodorized garlic is obtained. It is unexpected that the simultaneous treatment of garlic with fumaric acid and chlorides of alkali metals or alkaline earth metals allowed a more complete deodorization of garlic that could not be achieved by treatment with fumaric acid alone. It can be said that it was.

[Detailed Description of the Invention] In the present invention,
Garlic is treated with an aqueous solution containing fumaric acid or a salt thereof and a chloride of an alkali metal or an alkaline earth metal (hereinafter, may be simply referred to as “treatment liquid”).

The concentration of fumaric acid in the treatment liquid is 0.3-1.
2 W / V% is preferable, more preferably 0.5 to 1.0 W
/ V%, most preferably 0.75 W / V%. If the concentration of fumaric acid is less than 0.3 W / V%, sufficient deodorizing effect may not be obtained or it may take a long time to deodorize, and if it exceeds 1.2 W / V%. It is not preferable because the offensive odor of fumaric acid may remain in the garlic. The fumaric acid in preparing the treatment liquid may be a fumaric acid salt, but is preferably an edible salt, and preferred examples include an alkali metal salt of fumaric acid (for example, sodium fumarate). To be

Preferable examples of the chloride of alkali metal or alkaline earth metal added to the treatment liquid include sodium chloride, potassium chloride, magnesium chloride, calcium chloride and the like. Particularly, sodium chloride and potassium chloride are preferable. It is not necessary that these chlorides be pure, and in the case of sodium chloride, it is preferable to use so-called salt because of its economical efficiency.

The concentration of these chlorides in the treatment liquid is not particularly limited as long as the deodorizing effect can be obtained, but it is 15 W / V%.
~ Saturated concentrations are preferred. For example, when using salt, 1
5 W / V% -saturation concentration is preferred, particularly preferably 30 W
/ V% (almost saturated).

The treatment of garlic with the treatment liquid is not particularly limited as long as the garlic and the treatment liquid come into contact with each other. For example, a method of immersing the garlic in the treatment liquid in the container, continuously treating the garlic in the container with the treatment liquid It is preferable to use a method of circulating or substituting to make contact.

The treatment temperature of the garlic treatment liquid is not particularly limited as long as the deodorizing effect can be obtained, but it is 30 to 60 ° C.
Is preferred, more preferably 45-55 ° C, most preferably about 50 ° C. If the temperature is lower than 30 ° C, the deodorization may not be sufficient or the deodorization may take a long time, which is not preferable, and if the temperature exceeds 60 ° C, the peculiar texture of garlic may be impaired. It is not preferable because the texture may deteriorate.

With respect to the treatment time of the garlic treatment liquid, sufficient deodorization can be achieved at the treatment temperature of about 6 to 12 hours, and a more preferable treatment time is about 12 hours. The deodorized garlic is then preferably exposed to water.

The form of the garlic to be treated is not particularly limited, but garlic sliced to a certain extent is preferable because it can deodorize more efficiently.

The odorless garlic obtained according to the present invention can be used in the same manner as the odorless garlic. That is, it is possible to use it as it is,
It can also be used for various kinds of cooking.

[0019]

The present invention will be explained in more detail by the following examples, but the present invention is not limited to these.

Example 1 100 g of commercially available dried garlic slices were added to 0.75 W / V
After immersing in 1.5 liters of an aqueous solution containing 50% fumaric acid and 30 W / V% sodium chloride at 50 ° C. for 12 hours, it was exposed to water to obtain odorless garlic. The treatment liquid was prepared by adding fumaric acid and sodium chloride to water and then heating and dissolving.

Examples 2 to 6 Odorless garlic was obtained in the same manner as in Example 1 except that fumaric acid and sodium chloride were changed to the substances and / or concentrations shown in Table 1.

Table 1 Example 2 Fumaric acid 0.50 W / V% Salt 30 W / V% Example 3 Fumaric acid 1.00 W / V% Salt 30 W / V% Example 4 Fumaric acid 0.75 W / V% common salt 20 W / V% Example 5 fumaric acid 0.75 W / V% potassium chloride 30 W / V% Example 6 sodium fumarate 0.75 W / V% common salt 30 W / V%

Example 7 100 g of raw garlic peeled and sliced
Was treated under the same conditions as in Example 1 to obtain odorless garlic.

Comparative Example 1 Garlic was treated in the same manner as in Example 1 except that the garlic was treated with 30 W / V% saline alone.

Comparative Example 2 Garlic was treated in the same manner as in Example 1 except that the garlic was treated with a 0.75 W / V% fumaric acid aqueous solution alone.

Comparative Example 3 Garlic was treated in the same manner as in Example 1 except that garlic was treated with 30 W / V% saline alone, and the garlic was treated with 0.75% fumaric acid aqueous solution alone as in Example 1. Processed.

Comparative Example 4 Garlic was treated in the same manner as in Example 1 except that 0.75% fumaric acid aqueous solution was treated alone, and the garlic was treated in the same manner as in Example 1 with 30% saline alone. .

Evaluation test 1 Presence or absence of garlic odor For the garlic obtained in Examples 1 to 7 and Comparative Examples 1 to 4, 10 trained panelists evaluated the presence or absence of the garlic odor. The results are shown in Table 2 below.

Table 2 Garlic Smell Garlic Smell No Garlic Smell at all Slightly Remaining Remaining (Person) (Person) (Person) Example 1 9 1 0 Example 2 8 2 0 Example 3 10 0 0 Example 4 7 3 0 Example 5 7 3 0 Example 6 7 3 0 Example 7 9 1 0 Comparative Example 1 0 1 9 Comparative Example 2 0 4 6 Comparative Example 3 0 5 5 Comparative Example 4 0 6 4

Evaluation Test 2 Texture The texture of the garlic obtained in Examples 1 to 7 was evaluated by 10 trained panelists. As a result, the crunch peculiar to garlic was felt for all garlic.

Claims (4)

[Claims] 1. A method for deodorizing garlic, which comprises treating garlic with an aqueous solution containing fumaric acid or a salt thereof and at least one chloride of an alkali metal or an alkaline earth metal. 2. The fumaric acid concentration of the aqueous solution is 0.3 to 1.2 W.
The method for deodorizing garlic according to claim 1, which is / V%. 3. The method for deodorizing garlic according to claim 1, wherein the chloride of the alkali metal or alkaline earth metal is sodium chloride or potassium chloride. 4. The concentration of the alkali metal or alkaline earth metal chloride in the aqueous solution is 15 w / v% to a saturated concentration.
The method for deodorizing garlic according to claim 1.