JPH0787920A - Preparation of odorless garlic - Google Patents

Abstract

PURPOSE: To provide a method for producing odorless garlic without losing nutritive components in raw garlic. CONSTITUTION: Alliinase to be reacted with a substrate to generate uncomfortable smells is inactivated. This odor eliminating method can be economically executed at comparatively low atmospheric pressure within 2000 to 7000 Torr and at 20 to 70 deg.C by combining the pressure and the temperature so as to obtain the synergistic effect. The odorless garlic has the practically same appearance as raw garlic and can be further processed into other product such as paste, powder or juice state, for example.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for deodorizing raw garlic. More particularly, the present invention is directed to a method of producing odorless garlic without loss of nutritional components.

[0002]

BACKGROUND OF THE INVENTION In many countries, garlic is advantageously used as a nutritional and health food, a spice and the like. Compared to other vegetables, garlic has vitamins and minerals, especially phosphorus, potassium, germanium, vitamins B ₁ and B.
Rich in ₂ . In addition, garlic is medically known to be effective in treating pneumonia and purulent diseases, and preventing atherosclerosis. Garlic has an antibacterial effect,
It is also known to have various activities such as detoxification of heavy metals, lowering of blood pressure, recovery of liver function, retention of vitamins in the body, and enhancement of stamina, in addition to the action of anti-carcinogen.

Despite the above excellent nutritional and medical benefits, garlic is limited in place and time of ingestion due to its inherent unpleasant odor. Such a garlic smell is
It is generated by the action of an enzyme called alliinase existing in garlic tissue. The action of allyinase produces odor-causing allicin from its precursor, alliin. In plants belonging to garlic species such as garlic and onion, alliinase and alliin are present in separate organelles. When the cells are destroyed during grinding or cutting, alliinase reacts with the substrate alliin to produce allicin. Allicin is unstable and decomposes in a non-enzymatic mechanism to give diallyl disulfide and other sulfides with a typical offensive odor. When garlic is ingested, those sulphides return from the stomach (bo
It causes unpleasant and unpleasant breathing.

To date, various proposals have been made to provide a method for deodorizing garlic. For example, U.S. Pat.
No. 9,052 and Japanese Examined Patent Publication No. 53-43581 disclose a method for deodorizing garlic by heat treatment. Japanese Examined Patent Publication No. 57-3341 and U.S. Pat. No. 4,933,201 disclose a method of treating garlic with a liquid deodorant. JP-A-3-297359 proposes a method for producing odorless garlic by treating raw garlic with an enzyme. JP-A-4-58865 discloses a method for preparing odorless raw garlic by a low temperature fermentation technique. However, those prior art methods reduce the amount of nutritional components such as alliin and vitamins due to the heat treatment effect at high temperatures, and the incomplete deodorization of garlic causes malodor through the digestive system after ingestion of garlic. It has the drawback that it can. Furthermore, the prior art methods use solvents that may be harmful to the human body, which may remain in the treated garlic.

Therefore, it has long been desired in the art to develop new processes which can provide odorless garlic products without any damage to the nutritional components and physiologically active substances originally contained in raw garlic. Came.

[0006] In the food industry, there has been proposed a method of processing food at an ultrahigh pressure of 1,000 to 10,000 atm without loss of nutritional components, great energy consumption, burning flavor and formation of undesirable by-products. ing. This method has the advantage of not compromising the vitamins and / or flavors contained in the raw material. High-pressure processing can be applied to sterilization of microorganisms, gelation of starch, cooking by denaturation of proteins, inactivation or inhibition of enzymes, and the like. High pressure processing is mainly used in Japan to treat fruits to produce fruit products such as jams, jellies and juices. The application of this technology to marine and agricultural products such as fish, fruits, vegetables and eggs, and processed foods such as daily foods, meat products and beverages is the first step in practical use. However, deodorizing raw garlic has not been proposed so far.

The present inventors have discovered a method for deodorizing raw garlic by inactivating the alliinase contained in the raw garlic under high pressure.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing odorless garlic. Another object of the present invention is to provide an odorless garlic in which the nutritional components of garlic are not lost. A further object of the invention is to provide a garlic product that does not discolor during storage. Other additional objects of the present invention will become apparent upon reading the rest of the specification.

[0009]

The above and other objects of the present invention provide a method of the present invention which comprises subjecting raw garlic to high pressure treatment to irreversibly inactivate the alliinase contained in garlic tissue. Achieved

[0010]

[Specific Description] Generally, the number of proteins including enzymes is 3,
It denatures at pressures above 000 atmospheres and becomes partially or completely and reversibly or irreversibly inactivated by high-pressure treatment. When performing such inactivation, the inactivation of the enzyme under pressure depends on the type of protein. Several pressure resistant enzymes are also known. Therefore, in order to completely remove the garlic odor, it is necessary to completely inactivate the enzyme, that is, alliinase so that the enzyme is not reactivated by the reversible reaction after the high-pressure treatment.

According to the present invention, such irreversible deactivation requires relatively high pressure treatments above 4,000 atmospheres.
In practicing the present invention, a hydrostatic device is used, which can be applied up to 7,000 atmospheres and has a treatment chamber with a water jacket that can be maintained at a low temperature.

The garlic that can be used in the present invention can be in the form of garlic bulbs, hulled or dehulled bulbs, garlic slices, or frozen garlic slices. Garlic is packed in a polyethylene bag, the bag is sealed in a vacuum and then dipped into the process chamber. Then hydrostatic pressure is gradually applied to the garlic in the pressure generator for a predetermined time. Applicable high pressure is 2,000 to 7,000 bar, preferably 3,000 to 6,00
It can be 0 atm, more preferably 4,000 to 5,000 atm.

Generally, for the pressurization, a static pressurization method or a circulation pressurization method can be used. The static pressurization method comprises the steps of slowly increasing the pressure until the pressure reaches a predetermined value, maintaining the pressure for a certain period of time, and then releasing the pressure. On the other hand, the circulation pressurization method is performed by repeating the steps of pressurization and pressure release for a fixed time several times. Circulating pressurization is preferred over static pressurization for carrying out the rapid inactivation of alliinases according to the invention.

It has been found that the temperature at which the pressurization is carried out exhibits a synergistic effect on the inactivation of alliinase. this is,
This results in a reduction in the cost of maintaining the pressure device used. That is, by adjusting the pressurizing temperature in the range of 20 ° C. to 70 ° C. so that the nutritional components of garlic are not lost or decomposed, a more excellent pressurizing effect can be obtained. Such temperature and pressure ranges have been discovered with the completion of the present invention. Such a combination of temperature and pressure is about 4,000
It has made it possible to develop a method for deodorizing garlic under a relatively low pressure of 0 atm.

As a result of the present invention, the required equipment weight is reduced.
It has become possible to reduce by 50% and the equipment area and equipment costs.

According to the invention, garlic was subjected to pressurization in a pressure device and then assayed for residual alliinase activity and regeneration. For the assay, such pressure-treated garlic is homogenized in phosphate buffer. After removing the pulp component, the solution is centrifuged to obtain a garlic extract. To confirm that the alliinase has been inactivated, the garlic extract was washed with S-ethyl-L.
-Mix with a phosphate buffer containing cysteine sulfoxide substrate and pyridoxal phosphate coenzyme. After leaving this mixture at 30 ° C. for 5 minutes, pyruvic acid produced by the enzymatic reaction is quantitatively analyzed. One unit of enzyme is defined as the amount of enzyme that produces 1 micromol (μmol) of pyruvate per minute.

By high-pressure treatment, about 3% of allinase at 1,000 atm, about 5% at 2,000 atm, about 10% at 3,000 atm,
It was established that there is about 50% inactivation at 4,000 atmospheres and about 100% at 5,000 atmospheres.

It is known that the browning that occurs in vegetable and fruit products is due to the reaction between the polyphenols contained therein and the polyphenol oxidase which oxidizes the polyphenols. Browning adversely affects the quality of vegetable or fruit products. Browning phenomenon is peach,
The mechanism of browning of vegetables and fruits caused by polyphenol oxidase, which frequently occurs during processing of mushrooms, potatoes, apples, plums, bananas, etc., has been reported in the art.

One of the most important factors in degrading the quality of paste and / or dried garlic products is browning that occurs during storage or sale of the product. The reason for such browning phenomena occurring in garlic products is that the phenolics contained in garlic, such as pyrogallol and garlic acid, are oxidized to quinones by polyphenol oxidase. The quinones can form complexes with amino compounds or colorants through condensation with each other.

The present inventors have found that garlic is 1,000 to 3,000.
Since the activity of polyphenol oxidase in garlic increases under pressure treatment at atmospheric pressure, the browning of garlic so treated progresses faster than untreated garlic (raw garlic) and the high temperature in paste form To prevent undesired browning during long-term storage at 4,
We have found that a pressure range of 000 to 6,000 atmospheres is useful.

In addition, the garlic treated according to the present invention is substantially the same in appearance as the raw garlic except that the volume is reduced by about 10% compared to the raw volume of the raw garlic. The garlic treated according to the invention shows a clearer color than the raw garlic and no change in its texture is observed.

According to the invention, there is provided an odorless garlic product having the same appearance as raw garlic, wherein the nutritional and biological constituents remain substantially unchanged and the alliinase is sufficiently removed. It is possible. The garlic product can also be further processed into powder or liquid form and can be stored for long periods without browning. The garlic deodorized according to the invention can be in the form of a powder, juice or paste.

[0023]

The present invention will be described in more detail by the following examples. This example is provided for illustrative purposes only, and should not be construed as limiting the invention described in this form in the claims.

Example 1 In this example, the alliinase activity and odor intensity of garlic treated according to the invention are compared with those obtained from raw garlic.

Fresh garlic bulbs were carefully peeled and placed in a polyethylene vinyl bag so as not to destroy the cell structure. The bag was vacuum sealed. A standard high pressure generator (Hyprex, Yamato S for applying high pressure to a bag containing garlic bulbs)
uiatsu Kogyosho, Japan). The equipment used included a high pressure vessel, a high pressure pump and a pressure booster. Processing is 5,000
It was carried out at atmospheric pressure and 40 ° C. for 30 minutes.

The garlic bulbs thus treated were evaluated for their appearance and color. The processed garlic is 10.2
It was confirmed that the volume change was 3% and the color was slightly transparent as compared with the color of raw garlic.

To determine the potency of alliinase, phosphate buffer was added to the garlic treated as described above. The resulting mixture was homogenized at 4 ° C for 1 minute. The pulp component was removed from the homogenate mixture through a gauze basket. Then, the mixture was centrifuged to obtain a garlic extract. This extract was added to a phosphate buffer containing an S-ethyl-L-cysteine sulfoxide substrate and pyridoxal phosphate coenzyme. The resulting mixture was left at 30 ° C. for 5 minutes and then subjected to quantitative analysis of pyruvate produced from the reaction of alliinase with the substrate. 1 unit of enzyme is
It was defined as the amount of enzyme that produced 1 μmol of pyruvate per minute. The results are shown in Table 1 below.

To determine the intensity of the garlic odor, 1 part of treated garlic and 2.5 parts of distilled water were mixed together.
The mixture was crushed to obtain garlic juice. For comparison, untreated garlic juice was prepared by the same procedure as above as a comparative sample (control). Two juice samples were subjected to an odor detection test by a panel of 50 people. The test grade consisted of the following steps:

0: No garlic odor was observed at all; 1: Almost no garlic odor was observed; 2: Medium garlic odor was observed; 3: Strong garlic odor was observed; and 4: Strong garlic odor was observed. Is recognized. The results are shown in Table 1 below.

Another garlic juice sample was prepared to measure the intensity of volatile volatiles (sulfur compounds) that emitted a strongly garlic odor. 20 g treated according to the method of the invention
Crush a mixture of garlic bulbs in distilled water for a total of 100
I made g garlic juice. Separately, juice from raw garlic was prepared as a comparative sample (control) by the same procedure as above. The strength of volatiles was measured by the sealed injection method using an odor detector (SF-105 type, Toyo Corporation, Japan). Each juice sample was injected into a measurement bottle equipped with a 353 AN probe that is most sensitive to sulfur compounds such as sulfides and disulfides. The container was then sealed. The displayed value on the odor detector was recorded. The results are shown in Table 1 below.

[0031]

[Table 1]

Table 1 shows that the alliinase contained in the treated garlic was mostly inactivated and was not reactivated after long-term storage. This points out that the garlic odor was significantly excluded from the treated garlic. It was also confirmed that no pungent odor of sulfur compounds was detected in the treated garlic. The record from the odor detector is
It was shown that the display scale (Hz) was significantly (92%) reduced in garlic treated according to the invention.

Example 2 This example was performed to optimize the conditions under which high pressure treatment of raw garlic was performed. Fresh garlic bulbs were pretreated according to the same procedure as described in Example 1 and subjected to various conditions as shown in Table 2 below. The resulting garlic juice was evaluated by the same method as described in Example 1.

[0034]

[Table 2]

From Table 2 it was established that the inactivation of alliinase resulting from high-pressure treatment increased synergistically with changing temperature range. Also, considering that the high-pressure treatment of garlic can be carried out economically, and considering the high cost of operating the high-pressure equipment, it is possible to perform the treatment under relatively low pressure conditions of around 4,000 at 55 ° C. It was also confirmed to be beneficial.

Example 3 Fresh garlic bulbs were placed in vinyl bags. The bag was vacuum-sealed and subjected to processing conditions of 50 ° C. and 5,000 atm for 20 minutes. Then, the pressure-treated garlic was crushed using a homogenizer to obtain garlic juice. The obtained garlic paste was stored at 30 ° C., and its color change was observed and evaluated daily. The evaluation grade consisted of the following 5 grades.

(-) No discoloration; (+) Slightly browning; (++) Browning; (+++) Dark browning; (++++) Severe browning.

Untreated garlic paste and raw garlic paste heated for 1 minute were prepared respectively by the same procedure as above. Each sample was evaluated for color change by the same method as above. The results are summarized in Table 3 below.

[0039]

[Table 3]

From the results shown in Table 3, it was confirmed that the browning reaction rapidly proceeded immediately after crushing or crushing in both untreated garlic and heat-treated garlic. When garlic is subjected to the pressure treatment of the present invention,
No browning reaction was observed.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] June 7, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0003

[Correction method] Change

[Correction content]

Despite the above excellent nutritional and medical benefits, garlic is limited in place and time of ingestion due to its inherent unpleasant odor. Such a garlic smell is
It is generated by the action of an enzyme called alliinase existing in garlic tissue. The action of allyinase produces odor-causing allicin from its precursor, alliin. In plants belonging to garlic species such as garlic and onion, alliinase and alliin are present in separate organelles. When the cells are destroyed during grinding or cutting, alliinase reacts with the substrate alliin to produce allicin. Allicin is unstable and decomposes in a non-enzymatic mechanism to give diallyl disulfide and other sulfides with a typical offensive odor. When garlic is ingested, those sulphides return from the stomach (bo
It causes unpleasant and unpleasant breathing.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0004

[Correction method] Change

[Correction content]

To date, various proposals have been made to provide a method for deodorizing garlic. For example, U.S. Pat.
No. 9,052 and Japanese Examined Patent Publication No. 53-43581 disclose a method for deodorizing garlic by heat treatment. Japanese Examined Patent Publication No. 57-3341 and U.S. Pat. No. 4,933,201 disclose a method of treating garlic with a liquid deodorant. JP-A-3-297359 proposes a method for producing odorless garlic by treating raw garlic with an enzyme. JP-A-4-58865 discloses a method for preparing odorless raw garlic by a low temperature fermentation technique. However, those prior art methods reduce the amount of nutritional components such as alliin and vitamins due to the heat treatment effect at high temperatures, and the incomplete deodorization of garlic causes malodor through the digestive system after ingestion of garlic. It has the drawback that it can. Further, in the prior art method, using a solvent that may be harmful to the human body, the solvent during processing garlic might be or remain.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

[0006] In the food industry, the loss of nutrients, consumption of large amount of energy, without generating such a cooked odor taste and undesirable by-products, proposed a method of processing food at ultra high pressure 1,000 to 10,000 atm Has been done. This method has the advantage of not compromising the vitamins and / or flavors contained in the raw material. High-pressure processing can be applied to sterilization of microorganisms, gelation of starch, cooking by denaturation of proteins, inactivation or inhibition of enzymes, and the like. High pressure processing is mainly used in Japan to treat fruits to produce fruit products such as jams, jellies and juices. The application of this technology to marine and agricultural products such as fish, fruits, vegetables and eggs, and processed foods such as daily foods, meat products and beverages is the first step in practical use. However, deodorizing raw garlic has not been proposed so far.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0014

[Correction method] Change

[Correction content]

It has been found that the temperature at which the pressurization is carried out exhibits a synergistic effect on the inactivation of alliinase. this is,
This results in a reduction in the cost of maintaining the pressure device used. That is, by adjusting the pressurizing temperature in the range of 20 ° C. to 70 ° C. so that the nutritional components of garlic are not lost or decomposed, a more excellent pressurizing effect can be obtained. Such temperature and pressure ranges have been discovered with the completion of the present invention. Such a combination of temperature and pressure is about 4,000
It has made it possible to develop a method for deodorizing garlic under a relatively low pressure of 0 atm.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction content]

According to the invention, garlic was subjected to pressurization in a pressure device and then assayed for residual alliinase activity and regeneration. For the assay, such pressure-treated garlic is homogenized in phosphate buffer. After removal of the pulp components, the solution obtained garlic extract was centrifuged. To make sure that the alliinase is inactivated, the garlic extract is mixed with a phosphate buffer containing the S-ethyl-L-cysteine sulfoxide substrate and pyridoxal phosphate coenzyme. After leaving this mixture at 30 ° C. for 5 minutes, pyruvic acid produced by the enzymatic reaction is quantitatively analyzed. One unit of enzyme is defined as the amount of enzyme that produces 1 micromol (μmol) of pyruvate per minute.

[Procedure correction 6]

[Document name to be amended] Statement

[Correction target item name] 0019

[Correction method] Change

[Correction content]

One of the most important factors in degrading the quality of paste and / or dried garlic products is browning that occurs during storage or sale of the product. The reason for such a browning phenomenon occurring in garlic products, phenols contained in garlic, for example because the pyrogallol and gas Luz acid is oxidized to quinone by polyphenol oxidase. The quinones can form complexes with amino compounds or colorants through condensation with each other.

[Procedure Amendment 7]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction content]

In addition, the garlic treated according to the present invention is substantially the same in appearance as the raw garlic except that the volume is reduced by about 10% compared to the raw volume of the raw garlic. Garlic processed by the present invention exhibit a clear color than raw garlic, not at all change observed to that of the tissue feeling.

[Procedure Amendment 8]

[Document name to be amended] Statement

[Name of item to be corrected] 0025

[Correction method] Change

[Correction content]

Fresh garlic bulbs were carefully peeled and placed in a vinyl bag so as not to destroy the cell structure. The bag was vacuum sealed. A standard high pressure generator (Hyprex, Yamato Suiatsu Kogyo) for applying high pressure to a bag containing garlic bulbs.
sho, Japan). The equipment used included a high pressure vessel, a high pressure pump and a pressure booster. Treatment is 5,000 bar and 40
It was performed at 30 ° C. for 30 minutes.

[Procedure Amendment 9]

[Document name to be amended] Statement

[Name of item to be corrected] 0027

[Correction method] Change

[Correction content]

To determine the potency of alliinase, phosphate buffer was added to the garlic treated as described above. The resulting mixture was homogenized at 4 ° C for 1 minute. Moth
The pulp component was removed from the homogenate mixture through an enzyme. Then, the mixture was centrifuged to obtain a garlic extract. This extract was added to a phosphate buffer containing an S-ethyl-L-cysteine sulfoxide substrate and pyridoxal phosphate coenzyme. The resulting mixture was left at 30 ° C. for 5 minutes and then subjected to quantitative analysis of pyruvate produced from the reaction of alliinase with the substrate. One unit of enzyme was defined as the amount of enzyme that produced 1 μmol of pyruvate per minute. The results are shown in Table 1 below.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Im Zegak Republic of Korea, Kyunggi Dou, Quan Myung Si, Haandong 271, Dugong Apartment 802-1301 (72) Inventor Igamby Republic of Korea, Seoul, Sungbok, Bomundon 6ga 364 (72) ) Inventor Bak Ji-young Republic of Korea, Seoul, Mabok, Song-Sandon 74, Song-San Villa 101

Claims (7)

[Claims] 1. A method for producing odorless garlic, which comprises subjecting raw garlic to ultra-high pressure to inactivate alliinas in the garlic. 2. The method according to claim 1, wherein the garlic is subjected to a pressure condition of 2,000 to 7,000 atm. 3. The temperature is in the range of 20 to 70 ° C. 2.
The method described in. 4. The method according to claim 1, wherein the raw garlic is a garlic bulb, a bulb with or without dehulling, a garlic slice, or a frozen garlic slice. 5. The method according to claim 1, wherein the odorless garlic is obtained in the form of a powder, juice or paste. 6. The method of claim 1, wherein the garlic is pressurized by either a static pressurization technique or a cyclic pressurization technique. 7. Odorless garlic produced according to the method of any one of claims 1-6.