JPH1066537A - Garlic-flavored preparation and garlic-flavored food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a garlic-flavored food capable of sufficiently giving a feeling of an original spicy taste of the garlic after passing a time such as a preservation. SOLUTION: This garlic-flavored preparation contains aroma components of one or more kinds selected from diallyl sulfide, diallyl disulfide, diallyl trisulfide, and allycin, and at least one of a compound expressed by the general formula: Rn=C=S (R is a cyclic, straight chain or a branched chain alkyl or alkenyl group which may be substituted by phenyl or CH3 S group, and phenyl or benzyl group which may be substituted by a straight chain or a branched chain alkyl group).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a garlic flavored preparation having an original garlic flavor and a garlic flavored food prepared by containing the garlic flavored preparation and having a garlic original aroma.

[0002]

2. Description of the Related Art Grated garlic products have conventionally been marketed as foods having the original garlic flavor. This grated garlic product is, for example, thaw frozen ground garlic, and then add cellulose and citric acid pH
An adjusting agent and the like were added, and the mixture was stirred and mixed by a microspeed mixer to obtain grated garlic adjusted to a low pH. The grated garlic was filled and sealed in a synthetic resin tube to obtain a preservable grated garlic product.

[0003]

However, with the conventional grated garlic, the pungency originally felt by the grated garlic was hard to be sufficiently felt. This is because the concentration of pungent components originally felt in garlic decreases over time, especially when preparing garlic products,
Or, it is considered that it becomes thinner with the lapse of time during storage. Therefore, an object of the present invention is to provide a garlic-flavored food at a low cost, which has a sufficient pungency originally felt by garlic and which does not lose its pungency even with the lapse of time, particularly the storage.

[0004]

According to the present invention, there is provided one or more aroma components selected from the group consisting of diallyl sulfide, diallyl disulfide, diallyl trisulfide and allicin, and a general formula RN = C = S. Wherein R is a cyclic, linear or branched alkyl or alkenyl group substituted or unsubstituted with a phenyl group or a CH ₃ —S— group, or a linear or branched alkyl The above object is achieved by a garlic flavor preparation comprising at least one phenyl or benzyl group substituted or unsubstituted with a group. Further, the present invention solves the above-mentioned problems by a garlic flavored food containing the above-mentioned garlic flavored preparation.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION As an aroma component used in the present invention,
Diallyl sulfide, diallyl disulfide, diallyl trisulfide, and allicin. These are components contained in garlic and produce an irritating odor. Of these aroma components, diallyl sulfide and diallyl disulfide are the main components of the pungent odor of garlic, and preferably contain these. That is, among the above-mentioned fragrance components, diallyl sulfide or diallyl disulfide is used alone, or both are used, or one is used in a mixture of the other fragrance components, or both and the other It is preferable to use a mixture with a flavor component.

[0006] The amount of the flavor component in the garlic flavor preparation and the garlic flavor food is determined by the ratio to the compound represented by the general formula RN = C = S of the present invention. The ratio of the aroma component of the present invention: the compound represented by the general formula RN = C = S is preferably 0.0001: 1 to 10: 1, and is preferably
The ratio is preferably 0.003: 1 to 1: 1. Further, the amount of the aroma component is preferably 0.0001% to 1.0% by weight based on 100% by weight of the whole garlic flavored food, and is preferably 0.001% by weight.
It is preferably between 0.5% and 0.5% by weight.

[0007] These flavor components are generally contained in vegetables contained in the genus Allium. Vegetables included in the genus Allium include, for example, garlic, onion, asafetida, scallion, chive, ginger, garlic, leeks, and leaks. The aroma component of the present invention can be supplied from garlic itself, or the vegetable extract containing garlic, or a mixture of garlic itself and the vegetable extract containing garlic. The garlic itself and the vegetable extract containing garlic contain two or more kinds of the flavor components of the present invention. Therefore, by using any of these, it is possible to add two or more of the above-mentioned flavor components to a garlic flavor preparation or garlic flavored food. Of course, two or more kinds of the above-mentioned aroma components may be used, or two or more kinds selected from the group consisting of garlic itself and the vegetable extract containing garlic may be used. It is preferable to supply the fragrance component used in the present invention, particularly from garlic itself. When an extract containing the above-mentioned fragrance component is used, the content of the fragrance component in the extract varies depending on each extract. Therefore, the scent component should be in the above range, that is, the scent component: General formula R
The ratio of the compound represented by N = C = S is 0.0001: 1 to 1
0: 1, preferably 0.003: 1 to 1: 1
It is good to determine the amount of extract. In particular, the amount of the extract is 0.001% by weight to 1.0% in 100% by weight of the whole garlic flavored food.
% By weight, preferably 0.01% by weight to
Preferably it is 0.3% by weight. When garlic itself is used, the weight ratio of garlic itself to the compound represented by the general formula RN = C = S should be 100: 1 to 10,000: 1, preferably 300: 1 to 3000: 1. Good to do.

[0008] The extract containing the above fragrance component can be obtained by a general method for producing a vegetable fragrance. These methods include squeezing, extraction, and steam distillation. Among them, the extraction method includes a method using a non-volatile solvent or a volatile solvent, a method for producing an extract that removes the solvent after extraction with a solvent, and a method of directly containing alcohol as a diluting solvent in an alcohol extract of a natural product. And the production of aromatic tinctures.

A compound represented by the general formula RN = C = S used in the present invention, wherein R is a cyclic, straight-chain or unsubstituted or substituted phenyl group or CH ₃ -S- group. A branched or unsubstituted alkyl or alkenyl group, or a phenyl or benzyl group substituted or unsubstituted with a straight or branched chain alkyl group) is used in wasabi, mustard, cabbage, horseradish, radish, etc. It is contained in Brassicaceae plants, as well as in Nastarium. The compound represented by the above general formula RN = C = S
It can be provided by extracts of these plants.
Of course, a compound directly synthesized from the compound represented by the general formula RN = C = S may be used. Further, the general formula RN =
Among the compounds represented by C = S, those having a strong pungency, that is, among the compounds represented by the general formula RN = C = S, a phenyl group having 1 to 4 carbon atoms of R or CH
_It is preferably a straight-chain or branched-chain alkyl or alkenyl group which is not substituted by a ₃ -S- group. An alkenyl group is
It may have an allyl group. Compounds represented by the general formula RN = C = S in which R is a linear or branched alkyl or alkenyl group having 1 to 4 carbon atoms include methyl isothiocyanate, ethyl isothiocyanate and n-propyl. Examples include isothiocyanate, isopropyl isothiocyanate, n-butyl isothiocyanate, isobutyl isothiocyanate, allyl isothiocyanate, 1-methylpropyl isothiocyanate, and 3-butenyl isothiocyanate.

[0010] In addition to the above, compounds represented by the general formula RN = C = S include those in which R is substituted with a phenyl group or CH ₃ -S- group or unsubstituted linear or branched. Included are compounds that are phenyl and benzyl groups substituted or unsubstituted with a chain alkyl or alkenyl group, or a straight or branched chain alkyl group. For example, n-amyl isothiocyanate, isoamyl isothiocyanate, n-hexyl isothiocyanate, cyclohexyl isothiocyanate, n-heptyl isothiocyanate, n-octyl isothiocyanate, n-nonyl isothiocyanate, n-decyl isothiocyanate, n-undecyl Isothiocyanate, n-dodecyl isothiocyanate, n-tetradecyl isothiocyanate, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate,
β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5-methylthioamyl isothiocyanate, 6-methylthiohexyl isothiocyanate, and 7-methylthioheptyl isothiocyanate.

The compound represented by the above general formula RN = C = S is a component that brings out the peculiar odor and pungency of garlic. Among these compounds, allyl isothiocyanate is a component that brings out the unique odor and pungency of garlic. Therefore, it is preferable to use this allyl isothiocyanate alone or to use a mixture of allyl isothiocyanate and the above-mentioned other compounds. When a mixture of allyl isothiocyanate and other compounds described above is used, it is preferable that allyl isothiocyanate be 50% by weight to 80% by weight based on 100% by weight of the mixture. As described above, the amount of the compound represented by the general formula RN = C = S used in the present invention is determined by the ratio with the fragrance component of the present invention. Among them, particularly, the general formula RN = C =
The amount of the compound represented by S is 100% for the whole garlic flavored food.
It is good to contain 0.01% to 1% by weight in the weight%,
Preferably, it is 0.03% by weight to 0.3% by weight.

The compound represented by the above general formula RN = C = S can be supplied from the above-mentioned cruciferous plants such as wasabi, mustard, cabbage, horseradish and radish, and extracts such as nastartium. it can. For example, the wasabi extract is methyl isothiocyanate, isopropyl isothiocyanate, n-butyl isothiocyanate, isobutyl isothiocyanate, 1-methylpropyl isothiocyanate, 3-butenyl isothiocyanate, allyl isothiocyanate, n-amyl isothiocyanate , Isoamyl isothiocyanate, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, n-
Hexyl isothiocyanate, β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, 4-
Methylthiobutyl isothiocyanate, 5-methylthioamyl isothiocyanate, 6-methylthiohexyl isothiocyanate, and 7-methylthioheptyl isothiocyanate, etc., and mustard extract contains methyl isothiocyanate, isopropyl isothiocyanate,
Allyl isothiocyanate, n-butyl isothiocyanate, isobutyl isothiocyanate, 1-methylpropyl isothiocyanate, 3-butenyl isothiocyanate,
Isoamyl isothiocyanate, 4-pentenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate, β-phenylethyl isothiocyanate and the like, and horseradish is isopropyl isothiocyanate, allyl isothiocyanate, n-
Butyl isothiocyanate, isobutyl isothiocyanate, 1-methylpropyl isothiocyanate, 3-butenyl isothiocyanate, n-amyl isothiocyanate,
Includes isoamyl isothiocyanate, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate, β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, etc. . Among the above-mentioned extracts, it is particularly preferable to use a wasabi or mustard extract.

The extract containing the compound represented by the general formula RN = C = S can be obtained by a general method for producing a vegetable flavor as described above. These methods include squeezing, extraction, and steam distillation.
Among them, the extraction method includes a method using a non-volatile solvent or a volatile solvent, a method for producing an extract that removes the solvent after extraction with a solvent, and a method of directly containing alcohol as a diluting solvent in an alcohol extract of a natural product. And the production of aromatic tinctures. It is preferable that any of the extracts containing the above-mentioned aroma components used in the present invention be added as a steam distillate. However, the present invention is not limited to the extraction method, and any extraction method may be used as long as it is an extract used for other foods.

The garlic flavor preparation can be obtained by mixing the above-mentioned flavor component and the compound represented by the general formula RN = C = S in the above-mentioned amounts. A garlic flavored food is obtained by blending the garlic flavored preparation with food, that is, by preparing a food containing the garlic flavored preparation. Garlic-flavored foods, such as grated garlic containing garlic as a main component, and foods using garlic as a seasoning additive, such as garlic soy sauce, garlic dressing, garlic mayonnaise, Italian cooking seasoning, sashimi sauce, sauce for grilled meat And garlic oil.

The above garlic flavored food can be manufactured as follows. As an example, a grated garlic product will be described. Thawing 30 parts by weight to 99.9 parts by weight of frozen ground garlic containing the aroma component of the present invention, 0.1 parts by weight to 1.0 parts by weight of a pH adjuster such as citric acid, and 0 parts by weight to 10 parts by weight of cellulose as necessary Parts, 0 to 20 parts by weight of sodium chloride, and 0 to 70 parts by weight of water, and 0.01 part by weight of a compound represented by the general formula RN = C = S.
One part by weight is added to make the whole 100 parts by weight, followed by stirring and mixing with a micro speed mixer to obtain grated garlic (pH 3.8). The grated garlic is filled and sealed in a synthetic resin tube to obtain a preservable grated garlic product. The fragrance component of the present invention and the compound represented by the general formula RN = C = S may be included in any of the above production steps. However, in consideration of the volatility of these compounds, the production step is preferably carried out. Should be included in the second half of In particular, the general formula RN = C = S of the present invention
Is preferably included in the latter half of the production process. In addition, garlic dressing and the like as a garlic flavored food, the fragrance component of the present invention and the general formula RN = C = S
Is obtained by adding a garlic flavor preparation containing the compound represented by the formula (1) to a dressing or the like in the amount described above.

[0016]

According to the present invention, it is possible to provide a garlic-flavored food in which the original pungency of garlic is felt and the pungency is stable for a long period of time. By the following example,
The present invention will be described more specifically.

[0017]

【Example】

Example 1 97 parts by weight of allyl isothiocyanate extracted from mustard was added to 3 parts by weight of diallyl disulfide extracted from garlic to obtain a garlic flavored preparation of the present invention. This garlic flavored product had the original pungency of garlic, and the pungency was stable for a long time.

[0018]

Example 2 The fragrance component of the present invention was supplied from garlic itself. As a compound represented by the general formula RN = C = S of the present invention, a) allyl isothiocyanate or
Extracts b) to f) described in 2 were used. Grated garlic as a base was prepared in the amounts shown in Table 1, excluding the compound represented by the general formula RN = C = S of the present invention. That is, 84.4 parts by weight of frozen ground garlic was thawed, and 5.0 parts by weight of cellulose, 10.0 parts by weight of sodium chloride, and citric acid were added thereto.
Grated garlic as a base was prepared by adding 0.5 parts by weight. To the base grated garlic, add a) allyl isothiocyanate shown in Table 2 or an extract shown in Table 2
0.1 parts by weight of b) to f) were added, and the mixture was stirred and mixed by a micro speed mixer to obtain grated garlic (pH 3.8). This grated garlic had the original pungency of garlic. When the grated garlic was filled in a synthetic resin tube and sealed, the pungency was stable for a long time.

[0019]

[Table 1]

[0020]

Table 2 Table 2 Compounds or extracts represented by the general formula RN = C = S parts by weight a) allyl isothiocyanate 0.1 b) mustard (steam distillate) 0.1 c) cabbage (steam distillation Product) 0.1 d) Horseradish (steam distillate) 0.1 e) Wasabi (steam distillate) 0.1 f) Nastarium (steam distillate) 0.1

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/226 A23L 1/226 DF // A23L 1/212 1/212 C 1/24 1 / 24 A

Claims (9)

[Claims] 1. Diallyl sulfide, diallyl disal
Fide, diallyl trisulfide and allicin?
One or more flavor components selected from the group consisting of
A compound represented by the formula RN = C = S (where R is phenyl
Or CH _ThreeSubstituted or substituted with -S- group
No cyclic, straight or branched alkyl or alkenyl
Group, or a linear or branched alkyl group
Or an unsubstituted phenyl or benzyl group
Garlic flavor comprising at least one of the following:
Commodity. 2. A garlic flavor preparation wherein the ratio of a flavor component: a compound represented by the general formula RN = C = S is in the range of 0.0001: 1 to 10: 1. 3. A linear or branched alkyl having 1 to 4 carbon atoms, wherein R of the compound represented by the general formula RN = C = S is not substituted with a phenyl group or a CH ₃ —S— group. The garlic flavor preparation according to claim 1 or 2, which is a alkenyl group or an alkenyl group. 4. The compound represented by the general formula RN = C = S is contained as one or more extracts selected from extracts of horseradish, mustard, cabbage, horseradish, radish, and nastarium. The garlic flavor preparation according to any one of claims 1 to 3. 5. The scent component is provided from at least one extract selected from garlic, onion, asafetida, scallion, leek, ginger garlic, leeks, scallion, and extract of leeks, and / or garlic. The garlic flavor preparation according to any one of claims 1 to 4. 6. The method according to claim 1, wherein the fragrance component is diallyl disulfide, and the compound represented by the general formula RN = C = S is allyl isothiocyanate.
The garlic flavor preparation according to the item. 7. A garlic-flavored food containing the garlic flavor preparation according to any one of claims 1 to 6. 8. The composition according to claim 8, wherein the fragrance component is 0.1% of 100% by weight of the food.
The garlic flavored food according to claim 7, which is present in an amount of from 0001% by weight to 1.0% by weight. 9. The garlic flavored food according to claim 7, wherein the compound represented by the general formula RN = C = S is 0.01% by weight to 1% by weight based on 100% by weight of the food.