JPH09234041A - Garlic sauce and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a garlic sauce capable of simply using for cooking and being good for health and to provide its production. SOLUTION: Garlic is allowed to stand for about one day in a warm water at about 60 deg.C and subjected to desalt treatment and deodorizing treatment in flowing water for 2 or 3 days and processed into fine granules having about 1mm<2> to 2mm<2> diameter. The processed garlic is mixed with margarine for >=1hr in a prescribed ratio, preferably in a ratio of a mixture containing 80wt.% to 90wt.% margarine and 20-10wt.% garlic based on 100wt.% total amount of garlic and margarine.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a garlic sauce and a method for producing the same.

[0002]

[Problems to be Solved by the Invention] Margarine was also called artificial butter, but technical improvements proceeded after the war, especially pure plant type from around 1955, and soft type from the early 1940s. The products have become commercially available, and those with enhanced vitamin A and vitamin D and increased amounts of linoleic acid, which is an essential fatty acid, have been manufactured. Have secured.

Garlic is a perennial plant of the family Liliaceae, which has been cultivated since ancient times, and the small bulbs of the underground bulbs can be eaten as they are or after being baked, soy sauce pickling or pickling, and garlic liquor is also made. In addition, garlic has a peculiar odor and spiciness mainly composed of allyl sulfide, and since it produces umami at the same time as removing the meat and fish, it is widely used as a seasoning and spice. Further, it is known that allicin in the ingredient is combined with vitamin B ₁ to become highly absorbable alliamine, which is a medicinal effect. Known garlic grated garlic, tube-packed garlic powder, garlic powder obtained by drying garlic powder, and garlic salt obtained by mixing dry powder and salt are known as those that are marketed for seasoning and spices.

[0004] Garlic is chopped or grated, and it is added raw or heated to serve as a condiment to enhance appetite. is there.

However, margarine and garlic are used as seasonings and spices, respectively, and there is no seasoning and spice mixed with garlic and margarine, so it is inconvenient to prepare them separately, which is inconvenient. It was unsuitable for the preservation of grated garlic as a condiment of food.

[0006] Although the effect of garlic is well known in recent years for consumers' health wishes, it is especially noticeable to women in that garlic gives off a peculiar odor during cooking and causes bad breath after eating. Being shunned.

The present invention has been made on the basis of these problems, and responds to the desire of consumers to eat delicious foods that are healthy and do not require the time and effort of cooking foods, and can be applied to various dishes. It is an object of the present invention to provide a garlic sauce that can be used and can be stored for a long time, and a method for producing the garlic sauce.

[0008]

According to the first aspect of the present invention,
It is a mixture of margarine and garlic.

According to a second aspect of the present invention, the margarine and garlic are added to 100% of margarine and 80% of the total amount of margarine and garlic.
% By weight to 90% by weight and garlic 20% by weight to 10% by weight
Is to mix.

A third aspect of the present invention is a method for producing the garlic, which is desalted and deodorized, processed into small pieces, and mixed and stirred with the margarine.

A fourth aspect of the present invention is a process for producing the garlic, which is desalted and deodorized, processed into small pieces, mixed with the margarine and stirred, and then freeze-dried in a vacuum.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The first embodiment of the present invention will be described in detail below.

The garlic used in the present invention is a garlic which is washed after removing the outer membrane and root of the garlic and then salted, but a raw garlic which is washed after removing the outer membrane and the root may be used. . As the margarine, a commercially available soft type margarine having 80 to 81% of fat, 15% of water and 1.5 to 2% of salt is used.

[0014] Garlic, after standing for about one day in warm water of about 60 ° C., processing having been subjected to the desalting treatment and deodorization in running water for 2-3 days in finely divided approximately 1 mm ³ to 2 mm ³ To do. Stirring the processed garlic and margarine in a predetermined ratio, preferably in the range of 80% by weight to 90% by weight of margarine and 20% by weight to 10% by weight of garlic based on 100% by weight of the total amount of garlic and margarine, and stirring for 1 hour or more. Mix. A particularly preferable mixing ratio is, for example, about 85% by weight of margarine and about 15% by weight of garlic.

Further, in the present invention, in addition to the above-mentioned essential components, emulsifiers, antioxidants, vitamin E, spices such as pepper and mustard, etc. are added in a range that does not impair the characteristics of the margarine and garlic, for example, in the total amount. About 10% by weight or less can be added.

The garlic sauce of the present embodiment containing the above-mentioned margarine, garlic and optionally added emulsifier, antioxidant, vitamin E, and spices such as pepper and mustard can be used according to consumer preference. A given amount can be conveniently used as a condiment for various dishes such as Chinese buckwheat noodles, Chinese dishes, steaks, etc., and as a sauce for French bread and bread, and the flavors of margarine and garlic are combined into an appetizing and healthy diet. Well, I don't mind the unique odor of garlic.

Next, a second embodiment of the present invention will be described.

The garlic of Example 2 was left in warm water of about 60 ° C. for about 1 day and then desalted and deodorized in running water for 2 to 3 days to about 1 mm ^{3 to 2} m.
Process into fine particles of m ³ . These processed garlic and margarine are contained in a predetermined ratio, preferably in the range of 80% by weight to 90% by weight of margarine and 20% by weight to 10% by weight of garlic with respect to the total 100% by weight of garlic and margarine, if necessary. Emulsifier, antioxidant, vitamin E,
After adding spices such as pepper and mustard and stirring and mixing for 1 hour or more, the mixture is vacuum freeze-dried to give a powder.

As described above, in this embodiment, the vacuum freeze-drying treatment enables long-term storage without deteriorating the flavor of garlic and margarine. It can be individually packaged in a small sealed container and can be packaged in a container for instant food as a condiment for instant food such as cup noodles, so that it can be easily used by consumers and has a rich flavor. And other instant foods can be provided.

The present invention is not limited to the above embodiment, but can be modified as appropriate. For example, margarine may be butter or a mixture of margarine and butter, the processing size of garlic may be appropriately selected, garlic juice may be added, soy sauce or ginger,
Various modifications are possible, such as the addition of Chinese mustard and the like to make it suitable for Japanese cuisine.

[0021]

The garlic sauce according to claim 1 of the present invention is a mixture of margarine and garlic.
A garlic sauce that can be easily used for cooking and that enhances appetite can be provided.

The garlic sauce according to claim 2 of the present invention is
80% by weight to 90% by weight of margarine and 20% of garlic, with the total amount of margarine and garlic being 100% by weight.
Since it is a mixture of 10% by weight and 10% by weight, it is possible to provide a garlic sauce that can exert the characteristics of both in a well-balanced manner, can be easily used for cooking, and enhance appetite.

In the method for producing a garlic sauce according to claim 3 of the present invention, the garlic is desalted and deodorized, and then processed into small pieces, which are mixed with the margarine and stirred.
It is possible to provide a method for producing a garlic sauce that enhances appetite, because it can be easily used for cooking without a peculiar odor being transferred to a hand or the like during cooking, and without worrying about bad breath after eating.

In the method for producing a garlic sauce according to claim 4 of the present invention, the garlic is desalted and deodorized, processed into small pieces, mixed with the margarine and stirred, and then freeze-dried in a vacuum. Therefore, it is possible to provide a method for producing a garlic sauce that can be easily used for cooking and that enhances appetite.

Claims (4)

[Claims] 1. A garlic sauce characterized by being a mixture of margarine and garlic. 2. The sum of the margarine and garlic is 1
00% by weight, margarine 80% to 90% by weight
The garlic sauce according to claim 1, which is a mixture of 20% by weight to 10% by weight of garlic. 3. A method for producing a garlic sauce, which comprises processing the garlic into a small piece after desalting and deodorizing, mixing and stirring the garlic with the margarine. 4. A process for producing a garlic sauce, characterized in that the garlic is desalted and deodorized, processed into small pieces, mixed and stirred with the margarine, and then freeze-dried in a vacuum.