JPH0779658B2 - How to treat onion plants - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for treating onion plants, which utilizes hydrostatic pressure to reduce the odor of garlic and onion of onion plants.

(Prior Art) The plants of the genus Allium (genus Allium) include garlic, gyoja garlic, garlic, onion, green onion, and yam onion.
Ezo green onion, Chinese chive, Japanese leek, Japanese radish, Japanese radish, Japanese radish, Japanese red radish, growing, morning glory, Japanese roasting morning glory, terrible swelling, etc.

These are known as vegetables with a strong smell.

In particular, it has long been known that when these plants are crushed, irritating odors such as garlic odor and onion odor peculiar to the genus Onion are generated. Regarding the causes of these garlic and onion odors, garlic and onion include colorless and odorless alliin (Alliin) (S-allyl-cysteine-sulfoxide), methyl alliin, allylic compounds such as propyl alliin, When cells are destroyed by the crushing of these plants, the enzyme alliinase acts on alliins to decompose them, and in the case of garlic, the sulfur-containing compound allicin, which is the main component of garlic odor. In addition, in the case of onions, it is considered that propenylsulfenic acid or thiopropanal-S-oxide, which is the main component of onion odor, is generated, and these generate strong garlic odor and onion odor.

And, generally, the most desired odor reduction among the genus Leek is garlic bulb. Since these produce strong bad breath when used for food, various means for preventing it have been tried. In order to produce such low-odor garlic, the garlic bulb is chemically treated, the garlic bulb is heat-treated in hot water, and then seasoned with miso or the like. There was a method such as liqueur of garlic bulb to liquid of plum meat. As described above, the conventional techniques are characterized by heat-treating garlic bulbs, seasoning them with some kind of extract, or masking garlic odor. However, in the chemical treatment, there are no chemicals recognized as food additives, so even if the odor is reduced, it cannot be industrially used and cannot be used for food.In the heat treatment, the garlic bulbs are dried. Or, a unique heating odor generated by heat treatment is generated.
The method of seasoning or masking has a drawback that an odor that is unrelated to the garlic odor on the side of seasoning or masking is transferred to garlic bulbs.

Also, as for scallions, onions, etc., there was a difference in consumers' tastes due to their odors, and some people dislike using them for food.

(Problems to be Solved by the Invention) The present invention has been made for the purpose of eliminating the above drawbacks. That is, an object of the present invention is to provide a method for treating a green onion plant that reduces the odor of the green onion plant while maintaining the shape of the tissue.

(Means for Solving the Problems) The present invention has conducted intensive studies on such a means for reducing the odor of onion plants and found that the tissue is destroyed by treating the onion plants with a high hydrostatic pressure. The inventors have found that the odor can be reduced without doing so and have completed the present invention.

That is, the present invention relates to a method for treating a genus of genus, which comprises treating a genus of genus with hydrostatic pressure of 2,000 atm or more to reduce odor. Recently, it has been said that treating foods with hydrostatic pressure is likely to cause protein denaturation of foods, inactivation of enzymes consisting of proteins, and death of yeasts and bacteria due to cell destruction (Sanei Publishing, Hayashi. See Rikimaru, "Use of High Pressure for Food". In the present invention, it has been found that the constant odorization of the genus Onion can be achieved by simply treating the tissue (bulb etc.) of the genus Onion with a hydrostatic pressure of 2,000 atm or more.

The onion plant of the present invention, as described above, garlic,
Gyoja garlic, onion garlic, onion, green onion,
Yagi onion, Ezo green onion, Chinese leek, Hime leek, Rakkyo,
There are yamarakkyo, scallions, red scallions, growing, asatsuki, shirouaasatsuki, tegogobi, etc., and these tissues such as bulbs, roots and stems are used.

To subject these onion plants to high-pressure treatment, the tissues of these plants are rounded or sliced or cut into an appropriate size and placed in a bag or container made of synthetic resin, and air is blown. Seal so that it does not contain and treat with hydrostatic pressure. Bags and containers made of synthetic resin have the strength to withstand hydrostatic pressure of 2,000 atmospheric pressure or more, and have excellent gas barrier properties and excellent sealing strength to preserve the spiciness and flavor of foods and to prevent oxidation and deterioration. Any material can be used, and food packaging materials are particularly desirable.

Examples of packaging using such bags and containers made of synthetic resin include flexible packages such as pouch packaging, deep drawing packaging, tray seal packaging, and tube filling made of nylon or polyethylene. Semi-rigid packages include filling bottles made of plastic.

Regarding the method of hydrostatic pressure treatment, the pressure vessel is pre-filled with water or other liquid, the tissue of the genus Leek is placed in a resin bag or vessel, and the vessel is deaerated and sealed so that air does not enter or the lid is closed. 2,000 atmospheres or more, preferably 10,00
Hydrostatic pressure of 0 atm or less for about 5 to 20 minutes, particularly preferably
It takes about 10 minutes at 5,000-6,000 atmospheres. In addition to the tissue of the onion plant, water,
The odor can be reduced by adding ethanol, hexane and edible oil (oil).

At a pressure lower than 2,000 atm, the effect of reducing odor is not sufficiently performed, and in the present invention, the hydrostatic pressure treatment is performed at 2,000 atm or higher. It should be noted that at a pressure higher than 10,000 atm, when water is used, it changes into type VI ice, and even when other liquids are used, it is not economical and it is preferable that the pressure be 10,000 atm or less.

The garlic odor and the onion odor of the tissue of the onion plant is reduced by the method of the present invention, the enzyme alliinase of the onion plant is deactivated or its activity is reduced by the hydrostatic pressure treatment by the pressure, and alliins are It is considered that this is because the decomposition of the syrup is suppressed, and as a result, the production of odorous substances such as garlic odor and green onion odor is suppressed.

Next, the present invention will be specifically described with reference to examples.

Example 1 Example of hydrostatically treating whole garlic bulbs Nylon and polyethylene-based films (Asahi Kasei Polyflex Co., Ltd.) were cut into two pieces of 15 cm × 18 cm, and the three sides were overlapped to about 160 ° C. I heat sealed it.

The whole garlic bulb was placed in the bottom of the bag, and thoroughly deaerated and sheet-sealed with a tabletop vacuum sealer (manufactured by Sharp Corporation).

After that, with the high-pressure treatment equipment, no treatment (control), 1,000
Atmospheric pressure 10 minutes, 2,000 atmospheric pressure 10 minutes, 3,000 atmospheric pressure 10 minutes, 4,00
Hydrostatic pressure treatment was performed under the treatment conditions of 0 atm for 10 minutes, 5,000 atm for 10 minutes, and 6,000 atm for 10 minutes.

After opening, the garlic bulb was cut with a knife and a sensory test was conducted. That is, the degree of garlic odor was evaluated by 10 panelists in order of strength from 5, 4, 3, 2, 1, and 5 grades.
The results are shown in Table 1.

As a result, without treatment, the garlic odor was strong,
As the pressure increases, the degree of garlic odor decreases,
When treated at 6,000 atmospheric pressure for 10 minutes, the garlic odor was reduced to such an extent that it was slightly perceptible. The appearance and texture of the garlic bulbs were the same as those of the untreated plants. Also,
Almost no bad breath was felt even when this was used for food.

Example 2 Whole garlic bulb was placed in water and subjected to hydrostatic pressure Whole garlic bulb was placed in the bottom of the same bag as in Example 1, whole water was added, and a tabletop vacuum sealer (manufactured by Sharp Corporation) was used to thoroughly Degassed and heat sealed. Other than this, hydrostatic pressure treatment was performed in the same manner as in Example 1.

After opening, the water was discarded, the garlic bulb was cut with a knife, and the degree of garlic odor was evaluated by the same sensory test as in Example 1. The results are shown in Table 2.

As a result, the untreated (control) had a strong garlic odor, but unlike the result of Example 1 in which no garlic was added, almost no garlic odor was already felt by the treatment at 3,000 atm for 10 minutes. It had fallen to the extent. The appearance and texture of the garlic bulbs were the same as those of the untreated plants. Almost no bad breath was felt even when it was used for food.

Example 3 Example of hydrostatic pressure treatment of onion bulbs (quarter cut) The onion bulbs cut into quarters were placed in the bottom of the bag similar to that in Example 1 and thoroughly treated with a tabletop vacuum sealer (manufactured by Sharp Corporation). It was deaerated, heat-sealed, and subjected to hydrostatic pressure treatment in the same manner as in Example 1. After opening, the onion bulbs were cut with a knife, and the degree of onion odor was evaluated by the same sensory test as in Example 1. The results are shown in Table 3.

As a result, the untreated (control) had a strong onion odor, but as the pressure increased, the degree of green onion decreased.
When treated at 6,000 atm for 10 minutes, the onion odor was reduced to a level that was slightly noticeable. The appearance and texture of onion bulbs were the same as those of the untreated plants even after treatment at 6,000 atm for 10 minutes.

Example 4 Example of hydrostatic pressure treatment of whole bulb of Lucky bulb The whole bulb of Lucky bulb was placed in the bottom of the same bag as in Example 1 and thoroughly deaerated and heat-sealed with a tabletop vacuum sealer (manufactured by Sharp Corporation). Hydrostatic pressure treatment was carried out in the same manner as in 1.

After the hydrostatic pressure treatment, the bag was opened, the scallop bulb was cut with a knife, and the degree of onion odor was evaluated by the same sensory test as in Example 1. The results are shown in Table 4.

As a result, the untreated (control) had a strong onion odor, but as the pressure increased, the degree of green onion decreased.
When treated at 6,000 atm for 10 minutes, the onion odor was reduced to a level that was slightly noticeable. 10 at 6,000 bar
The appearance of the bulbs that had been treated for a minute was the same as that of the untreated bulbs.

(Effects of the Invention) According to the method of the present invention, odors peculiar to the scallions such as garlic odor and scallions can be reduced by hydrostatically treating the tissue of the sage plant.

In the method of the present invention, it is possible to reduce the odor while maintaining the original texture and flavor without performing chemical treatment, masking treatment or the like and without destroying the tissue of the genus Leek. Furthermore, when the onion plants are deodorized by hydrostatic pressure treatment, they are simultaneously sterilized so that the onion plants can be stored for a long period of time.

As a result, since the odor of the onion plant treated by the method of the present invention is reduced, it does not depend on the preference of the individual and the demand thereof can be expanded.

Claims (1)

[Claims] 1. A method for treating a plant of the genus Allium, which comprises treating a plant of the genus Allium (genus Allium) with hydrostatic pressure of 2,000 atm or more to reduce odor.