JPH11215961A - New deodorization of garlic - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for deodorizing a garlic usable as a spice, a nutrient having a strong nutritious and robust power, or the like by adding an onion extract and vitamin B1 to the ground-down garlic or a squeezed juice of the garlic. SOLUTION: A garlic usable for a food, a nutrient or the like as a spice or a nutrient having a strong nutritious and robust power is deodorized by adding an onion extract and vitamin B1 to the ground-down garlic or a squeezed juice of the garlic. A crude enzyme component obtained by grinding a bulge of an onion at 4 deg.C, suspending the ground onion in a phosphate buffer containing twice amount of 10% glycerin, subjecting the obtained suspension to a centrifugal separation at 4,000 rpm for 20 min, adding ammonium sulfate to the obtained supernatant to form 40% saturation to carrying out a salting out, suspending the obtained precipitate in the phosphate buffer containing 10% glycerin, and carrying out dialysis at 4 deg.C for 24 hr, and having alliinase activities can be used as the onion extract.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a novel garlic deodorizing method.

[0002]

2. Description of the Related Art Garlic is a lily family, allium
It is a food derived from the bulb of the genus plant, and has been used since ancient times as a spice and as a nutrient source with a strong nutritional strength. However, women tend to shy away from their unique odor after eating, which tends to remain in bad breath. Garlic is used in spite of its odor because it has a unique flavor and umami along with its nutritional efficacy. Recently, as the food and nutrients with reduced odor called "odorless garlic" are being marketed one after another, following the boom of health foods, the need for garlic deodorization is high, and garlic deodorization technology has been developed. Various developments have been made.

[0003] Garlic deodorizing technology includes a method of removing garlic odor by immersing garlic in water or hot water for a long time, a method of decomposing garlic odor using enzymes, a method of using heat treatment and an organic solvent, and a method of eliminating odor. A method using a close variety, a method using phytic acid and active silicic acid are known,
At present, there are many things that are not similar to the original garlic, such as changing nutritional components by applying various pretreatments, or losing taste or nutritional components due to different origins of plants ( Kotaro Sakai: Food and Development, 27 , 19-2
3 (1992)).

[0004] It is generally known that the main body of the odor called garlic odor is allicin. Allicin is known to have various physiological actions such as excellent antibacterial action. Further Allicin binds with vitamin B _1, the allithiamine. Allithiamine is also referred to as active long-acting vitamin, bodily absorption amount with the action of conventional vitamin B ₁ is a feature that can increase significantly. (Hiromi Nakamoto: Science of Food, 172 , 35-40 (1992)). As deodorizing method garlic, and vegetables Allium including garlic, vitamin B ₁ or foodstuff comprising vitamin B ₁ (such as pork) because deodorizing functional food obtained (Hiroyuki Nishimura: JP 1-104
142) and a method for deodorizing garlic, characterized by treating garlic solids and / or garlic extract with minerals of milk (Yoshimasa Sasaki: JP-A-6-24)
5729) is disclosed.

[0005]

However, none of the above methods has achieved a sufficient deodorizing effect. Accordingly, it is an object of the present invention to provide a method in which the taste and active ingredients of garlic are not changed and the garlic odor is significantly reduced.

[0006]

The present inventors have SUMMARY OF THE INVENTION by adding vitamin B ₁ garlic juice, sure that to some extent reduce the garlic odor, a result of further intensive studies to increase the deodorizing effect, squeeze garlic by adding the alliinase active ingredient and vitamin B ₁ from onion simultaneously juice, it found that can significantly reduce the garlic odor, and have completed the present invention.

Accordingly, the present invention relates to deodorizing process of garlic, characterized by addition of onion extract and vitamin B ₁ garlic or garlic juice was grated.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION As garlic used in the present invention, grated garlic or garlic juice is used, but garlic bulb itself may be used, or a mixed solution of an extract of onion and vitamin B ₁ is well mixed. Alternatively, there is no particular limitation as long as it is in the form of soaking.

As the onion extract, it is possible to use a juice obtained by grinding the onion or a concentrate obtained by concentrating the juice by an ordinary method. Further, the onion extract is further purified by a conventional enzyme purification method, for example, the method of Mendele et al.
& Laurie C .: Biochem. J. 108 , 725-730 (1968)) and Sig
mund et al. (Sigmund S. et al: J. Biol. Chem., 23
9 , 777-782 (1964)) and can be in the form of a crude enzyme. Further, they may be used in the form of a concentrated solution, or may be used as a powder by freeze-drying or the like and appropriately diluted with water or a buffer.

[0010] The present inventors have to see if the addition of the crude enzyme and vitamin B ₁ from onion acts do in reducing garlic odor, a certain amount and thiamine hydrochloride solution with different concentrations garlic juice dilutions Was incubated at 37 ° C., and samples were collected every 30 minutes for sensory evaluation. As a result, it was confirmed that the garlic odor was reduced by adding vitamin B ₁ to the garlic juice, but according to the present invention, the onion-derived crude enzyme and vitamin B were added.
It was found that the garlic odor can be more significantly reduced by adding ₁ at the same time. Odor Vitamin B ₁ or not a crude enzyme completely added became completely reduced. Although much odor is reduced by increasing the amount of vitamin B ₁ addition was not even deodorizing effect by adding only a crude enzyme. By adding a crude enzyme vitamin B _1, the deodorizing effect was significantly enhanced as compared with the case of adding only vitamin B _1. In addition, vitamin B ₁ has an effect on the enzymatic activity of the crude enzyme.
It was confirmed that neither activity was inhibited nor promoted.

Further, in the case of not the amount of allicin that are considered as the main component of the odor component was measured by gas chromatography, both the case of adding both the crude enzyme and vitamin B ₁ represents added 1/4 hereinafter, allicin amount is reduced to about a half in the absence of the crude enzyme was added, allicin amount depending on the concentration of the crude enzyme from reducing, main garlic odor by crude enzyme and the synergistic effect of vitamin B ₁ It became clear that the amount of allicin as a component can be significantly reduced.

When the crude enzyme was further purified by ion exchange chromatography, the crude enzyme had a molecular weight of about 28 KD.
a and 58 KDa were found to be mainly contained. The allicin reduction rate of the purified enzyme was about 1.6 times that of the crude enzyme, and the purification effect enhanced the odor reduction effect.

[0013]

Example 1 Example 1 Deodorizing Effect of Garlic by Simultaneous Addition of Crude Onion Derived Enzyme and Vitamin B ₁ (Sensory Evaluation Test) (a) Confirmation of Deodorizing Effect by Addition of Vitamin B ₁ Commercial Garlic ( Allium sativum ) 20 g of bulbs at 4 ° C and 5 times volume of phosphate buffered saline (P
(Abbreviated as BS), and then allowed to stand at 4 ° C. for 15 minutes. The supernatant was filtered with a cotton plug to obtain garlic juice. In a test tube with a stopper, 10 ml of a 50-fold diluted solution of garlic juice extract, 10 m of a vitamin B ₁ (thiamine hydrochloride) solution (blank is PBS)
1 was dispensed, incubated at 37 ° C. for 30 minutes, and then further incubated for 0, 30, 60, 120, and 180 minutes. The odor emitted at each time was compared with the control (water), and the odor was organoleptically evaluated. Vitamin B
₁ added 0.63,6.3,63mg / ml where it is determined to reduce the garlic juice extract odors at three points, in addition analyte of vitamin B ₁ of 0.63 mg / ml at 2 hours from the start of the reaction as shown in Table 1 sufficient deodorant effect was observed, deodorant effect of vitamin B ₁ has been confirmed.

[0014]

[Table 1] (Judgment)-…… No change compared to control +… Slight effect ++… Sufficient effect

(B) Onion-derived crude enzyme and vitamin B
₍₁₎ Remarkable deodorant effect by simultaneous addition Preparation of crude enzyme solution derived from onion 300 g of bulb of commercially available onion ( Allium cepe ) was ground at 4 ° C, suspended in PBS containing twice the amount of 10% glycerin, and then suspended at 4000 rpm. Centrifuge for 20 minutes. The supernatant was filtered through a cotton plug and added with ammonium sulfate so as to be 40% saturated. After salting out, the mixture was centrifuged at 8000 rpm for 20 minutes. The resulting precipitate is washed with PB containing a minimal amount of 10% glycerin.
Suspended in S, dialyzed at 4 ° C. for 24 hours, and obtained as a crude enzyme solution.

Difference in deodorizing effect depending on the presence or absence of onion-derived crude enzyme 20 g of bulbs of commercially available garlic ( Allium sativum ) are ground at 4 ° C. and 5 times the amount of phosphate buffered saline (hereinafter referred to as P).
(Abbreviated as BS), and then allowed to stand at 4 ° C. for 15 minutes. The supernatant was filtered with a cotton plug to obtain garlic juice. With a stopper of the test tube in the garlic juice extract 50-fold diluted solution 10 ml, (hereinafter referred to as vitamin B ₁₎ thiamine hydrochloride Dispense solution 10 ml (blank PBS) min, added so that the crude enzyme solution to 600 units I do. After incubating at 37 ° C for 30 minutes, further 0, 30, 60, 120, 180, 24
Incubation was performed for 0 and 300 minutes. Control odors emanating each time (crude enzyme without addition, vitamin B ₁ with no additive) as compared to, and evaluated the smell sensual. Vitamin B
It was determined to reduce the garlic juice extract odors at four points ₁ added 0,0.63,6.3,63mg / ml. Table 2 shows the results. When 6.3 mg / ml of vitamin B _{1 was} added, the odor was changed 30 minutes after the start of the reaction in the method 1 with the addition of the crude enzyme, while the odor changed in the method 2 without the addition of the crude enzyme after 2 hours. It was found that the addition of the crude enzyme promoted odor reduction. However, the addition of crude enzyme alone since no reduced odor was considered to effectively reduce the garlic odor is required both in the crude enzyme and vitamin B _1.

[0017]

[Table 2] (Judgment)-… No change +… Change is observed Method 1: Crude enzyme added, Vitamin B ₁ added Method 2: Crude enzyme not added, Vitamin B ₁ added

Example 2 Reduction of Allicin by Adding Crude Enzyme and Vitamin B _{1 In} a test tube with a stopper, garlic juice 10 ml, 25 ml / ml vitamin B ₁ solution (blank is PBS) 10 ml, 600 U crude enzyme solution ( PBS) was added thereto, and the mixture was pre-heated at 37 ° C. for 30 minutes, and then incubated for 0, 30, 60, 120, and 180 minutes. After incubation for each time, 20 ml of ether was added, the mixture was vigorously shaken for 5 minutes, the ether layer was separated, and the same operation was repeated twice. 2 g of anhydrous sodium sulfate was added to the obtained ether fraction, ether was distilled off after dehydration, and 2 ml of n-hexane was accurately added to the residue to obtain a sample solution after dissolution. 1 μl of the sample solution was subjected to gas chromatography analysis under the following conditions. Analysis was performed under the same conditions as the allicin standard, a calibration curve was prepared, and the amount of allicin in the sample solution was quantified. The results are shown in FIGS.
When adding both crude enzyme and vitamin B ₁ below 1/4 of the case of not adding Both about allicin amount to 1/2 of the case where not a crude enzyme addition was reduced, depending on the concentration of the crude enzyme since also be reduced allicin amount, the amount of allicin, which is a main component of garlic odor revealed that be remarkably reduced by crude enzyme and the synergistic effect of vitamin B _1.

Analyzer: HEWLETT PACKARD 5890 SERIES II Column: PEG-20M bonded capillary column (60 m × 0.2
5mm id) Carrier gas: Helium Gas flow rate: 1.2ml / min Column temperature: 40 to 220 ° C Inject port temperature: 240 ° C Detector temperature: 240 ° C

Example 3 Fractionation of Alliinase from Crude Enzyme The crude enzyme solution prepared in Example 1 was subjected to Aliinase (EC4.
4.1.4) Fractionation was performed using activity as an index. The crude enzyme solution was dialyzed against a 0.05 M phosphate buffer (pH 7.0) containing 10% glycerin for 12 hours, centrifuged at 8,000 rpm, and the supernatant was collected.
The supernatant was applied to an open column (100 mm × 30 mm id) packed with ion exchange resin sephacel (trade name, manufactured by Pharmacia), and the supernatant was circulated for about 10 hours to be sufficiently adsorbed on the carrier. Then 0.05M, 0.1M, 0.
Elution was performed sequentially with 2M and 0.5M phosphate buffer (pH 7.0), fractionation was performed, and the eluted protein was measured at an absorbance of 280 nm. Alliinase activity was measured for the obtained fractions.
As a result, activity was observed in the elution portion of the 0.1 M phosphate buffer.
When the fraction was confirmed for protein by SDS-PAGE,
It was found that two proteins with molecular weights of 28 kDa and 58 kDa were included. It was also confirmed that the fractionating enzyme exhibited a strong allicin-reducing action as shown in FIG. In addition, the rate of reduction of allicin of the fractionated enzyme was 1.6 times higher than that of the crude enzyme, which revealed that the obtained enzyme was alliinase.

<Method for measuring allinase activity> 100 μg of enzyme (as protein amount) in 2 ml of 0.1 M phosphate buffer (pH 6.5) containing 25 μM pyridoxal 5 ′ phosphate and 60 mM alline
And incubate at 37 ° C. for 10 minutes. 2 ml of a 10% trichloroacetic acid solution is added to the reaction solution to stop the reaction. 100 μl of this solution was collected, the amount of pyruvic acid contained in the solution was measured, and the enzyme activity was calculated. In addition,
The activity unit was defined as one unit (U) of the enzyme activity for producing 1 μM pyruvate per minute. Alliin was synthesized from L-cysteine (C. Hanny. W. et al .: J. Food. Sci.,
56 , 72-75 (1991); Hiroyuki Nishimura: Food Chemical, 9, 73
-36 (1993)).

[Brief description of the drawings]

Shows a time course of allicin by Figure 1] crude enzyme and vitamin B ₁ addition.

FIG. 2 is a graph showing a relationship between a crude enzyme addition amount and an allicin reduction amount.

FIG. 3 is a graph showing the relationship between time and concentration for reducing allicin as a fractionating enzyme.

Claims (3)

[Claims] 1. A deodorizing method of garlic, characterized by addition of onion extract and vitamin B ₁ garlic or garlic juice was grated. 2. A deodorizing method of garlic, characterized in that the garlic or garlic juice was grated adding crude enzyme and vitamin B ₁ from onion. 3. An onion-derived alliinase active ingredient and vitamin B _{1 in} grated garlic or garlic juice.
A method for deodorizing garlic, characterized by adding garlic.