JPS59196064A - Production of concentrated garlic juice - Google Patents

Abstract

PURPOSE:To prevent the deterioration and volatilization of gralic flavor by concentrating and heating and obtain the titled liquid having a strong garlic flavor, by heating a raw garlic, inactivating an enzyme alliinase, squeezing the juice, concentrating the juice, and adding an enzymic agent containing the enzyme alliinase thereto. CONSTITUTION:A raw garlic is heated preferably at 90-110 deg.C for 1-10min to inactivate an enzyme alliinase, and the resultant garlic is squeezed to give a juice, which is then concentrated. An enzymic agent containing an enzyme alliinase, e.g. a squeezed juice of the raw garlic, powdered garlic or garlic paste, is added thereto (in an amount of 1-20wt% based on the concentrated liquid for the raw garlic squeezed jjice of the raw garlic) to afford the aimed concentrated garlic juice. USE:Curry and stew, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a condensed garlic liquid, which is mainly used as a raw material for processed foods such as curry and stew. It is possible to obtain a concentrated garlic liquid that is well prevented from deterioration and volatilization, and has a strong garlic aroma.
This invention relates to a method for producing concentrated garlic liquid.

Traditionally, Garlinok has excellent nutritional value and is commonly used as a taste enhancer in various dishes. Further, processed products of garlic, such as powdered garlic, slices, minced garlic, chopped flakes, etc., are also widely known. Garlic concentrate is also not used very often in home cooking, but it is indispensable as a flavor-enhancing ingredient in the industrial production of processed foods such as curry and stew.

In general, the unique aroma of gari and li is caused by the odorless crystalline Aline (AIIIi) contained in gari and li.
+]) is the enzyme allinase (AI I 1nase)
Allicin (AI), which has a characteristic odor, is hydrolyzed by
It is said that this is to generate l 1cin ).

However, the above-mentioned allicin, which is a unique aroma component of Garlink, is extremely unstable and is quickly decomposed into diallyldinalphide and the like, causing deterioration. Therefore, when producing processed products of girly and lily, the biggest problem was how to process them without causing deterioration or volatilization of the above-mentioned allicin-based aroma.

In particular, when producing concentrated garlic liquid, no matter what concentration method is used, it takes time to concentrate and a certain amount of heat is applied to garlic. The characteristic odor of tsuku was significantly altered and volatilized. This not only significantly impairs the quality of the concentrate obtained as a final product, but also generates a strong musty odor during work, causing physiological pain to the workers.

Therefore, in order to deal with the above problem, the method is to first collect the steam containing the Garlinok aroma generated during concentration, separate only the aroma components from the collected steam, and return it to the concentrated liquid. 1. However, in the above case, a separate device for recovering the aroma components was required, and the process was complicated. It's a trench.
The aroma components recovered as described above and returned to the concentrate are:
After being expressed as -fi allicin, it is heated and volatilized, so it is not as fresh as the original aroma of Ikukata-92, and for this reason, the final concentrate obtained is not as fresh as the original aroma of raw garlic and allicin. It had no aroma.

Moreover, in the above case, it is difficult to recover the aroma components at a high yield (there are many cases where it is difficult to recover the aroma components), and it is difficult to recover the aroma components with a high yield. Under concentrated conditions, the aroma was significantly volatilized, so in fact (C) was unable to obtain a concentrated garlic liquid with a strong garlic aroma and high concentration.

An object of the present invention is to obtain a method for producing concentrated garlic liquid that does not have the above-mentioned problems. That is, the first object of the present invention is to provide a concentrated garlic liquid that can effectively prevent the deterioration and volatilization of the garlic aroma caused by heating during concentration, and that can obtain a concentrated garlic liquid that has the original good aroma of garlic. The purpose is to provide a manufacturing method.

Further, the second object of the present invention is to provide a concentrated garlic liquid that can efficiently and industrially advantageously obtain a concentrated garlic liquid having a strong garlic aroma without the need to add separately recovered aroma components. The objective is to provide a manufacturing method.

Still another object of the present invention is to maintain a strong garlic aroma without deteriorating or volatilizing the garlic aroma no matter what concentration method or concentration conditions are used, and which is concentrated to a high concentration by straining. An object of the present invention is to obtain a method for producing a concentrated garlic liquid by which a concentrated garlic liquid can be obtained.

In order to achieve the above object, the present inventors, when producing crushed garlic, add fresh garlic juice or tdm crushed material prepared separately to a substrate obtained by grinding Garlinok after heating. Technology that prevents the appearance of garlic odor and discoloration of garlic during production (Patent application 1986-6)
No. 7136), we conducted further research on the method for producing concentrated Garinoku liquid, and as a result, we obtained the following knowledge.

In other words, the present inventors found that when making concentrated garlic liquid, a large amount of aroma is released during the concentration process, which is incomparable to the case of crushed garlic. By heating the product to a temperature and then concentrating it, volatilization of aroma during concentration can be almost completely prevented.

Not only that, but as mentioned above, by concentrating the heated garlic before the aroma component allicin develops, the heating during concentration, which was the biggest problem when concentrating conventional garlic liquid, is avoided. It was also found that the deterioration of garlic aroma caused by In addition, the present inventors found that when an enzyme preparation containing the enzyme allinase prepared separately was added to Garlink liquid after heating and concentration as described above,
found that the concentrated liquid had a very strong aroma inherent to Ukata-11 ivy.

In addition, according to the above-mentioned method, deterioration and volatilization of the Garlinok aroma can be effectively prevented even when the conditions for concentration are severe, such as high temperatures and long periods of time. Therefore, it has been found that it is possible to produce a concentrated Garlinok liquid that has a strong Garlinok aroma and is concentrated to an extremely high concentration.

The present invention was made based on the above-mentioned findings, and the gist thereof is to heat raw garlic to inactivate the enzyme allinase in the raw garlic, and then to regularly heat-treated garlic. This is a method for producing concentrated Garlinok liquid, which is characterized by squeezing and concentrating the juice by a method and adding an enzyme agent containing the enzyme allinase to the juice.

The present invention will be explained in detail below.

First, in the present invention, the Garlinok, which has been pretreated such as peeling, is heated to such an extent that the enzyme allinase in the Garlin is inactivated. Heating is carried out, for example, by boiling, steaming, microwave heating, etc.The conditions for heating are usually 70 to 130°C for 30 minutes to 6 seconds, a suitable mechanism, and a temperature of 90 to 130°C.
10 to 1 minute at 10°C.

The above heat treatment stops the enzymatic hydrolysis reaction of the precursor arene. Therefore, the aroma component allicin does not express 1r'i when the following enzyme agent is added.

In addition, according to the above heat treatment, except for some heat-resistant bacteria,
It is possible to microbially sterilize Garlinok.

After heating, the garlic is grated using a grinder, for example, and the juice is squeezed using a cloth, or the juice is squeezed using a centrifuge or the like in a conventional manner.

The juice obtained as described above is concentrated f'12 by, for example, vacuum low-temperature concentration, vacuum high-temperature concentration, freezing concentration, microwave concentration, or the like.

At this time, the above heat treatment prevents deterioration and volatilization of the garlic aroma due to heating during concentration.Concentration conditions are low, high, and short to long. It can be set arbitrarily depending on the desired concentration of the concentrated liquid.

In the present invention, an enzyme agent containing the enzyme allinase prepared separately from this is added to the concentrate obtained as described above to obtain a final product. As the enzyme agent, fresh garlic juice, powdered garlic powder, garlic, cupaste, crude enzyme agent of allinase, etc. can be used. In this case, the amount of the enzyme agent added is at least enough to generate at least 50 units of the aroma component allicin from the precursor allene, for example, in the case of fresh garlic juice, it is 1 to 2 times the amount of the enzyme agent added to the base concentrated liquid.
It is preferable to add the other enzyme agent at a ratio of 0 (weight ratio), and the amount of the other enzyme agent added can also be set as appropriate depending on the form thereof. In addition, in the present invention, by changing the amount of the enzyme agent added as described above, it is possible to easily adjust the aroma intensity of the last winter product.

However, when adding the enzyme agent mentioned above, it is also possible to add appropriate seasonings, coloring agents, flavoring agents, etc.

In addition, when an enzyme agent is added to a concentrated liquid as described above, a garlic aroma is immediately produced, but since adding an enzyme is a simple and time-consuming process, it should be immediately filled into a container. For example, the smell of garlic during work and the deterioration of the quality of the final product (d does not occur at all).

However, the concentrated liquid to which the enzyme agent has been added as described above will exhibit its maximum aroma about 30 minutes to 5 hours after the addition of the enzyme agent. However, the concentrated liquid after adding the enzyme agent,
It is not preferable to leave it at a high temperature exceeding 70°C or a low temperature below 15°C, as this will extremely reduce the enzymatic activity of the enzyme allinase.

Unfortunately, as mentioned above, after adding the enzyme agent, it is filled into a container etc.
'1. The concentrated solution contains a large amount of allicin, which has a bactericidal effect, so it has a very high shelf life.

Therefore, according to the method for producing concentrated garlic liquid of the present invention, the aroma does not change due to heating during concentration, and the
It is possible to obtain a concentrated garlic liquid with an excellent aroma exactly like that of Tsuku. '1', and at the same time the present invention (
According to this method, the dispersion of gas aroma during concentration can be prevented and the final product can be obtained. The aroma of ek condensation liquid is very strong, and it is possible to produce ek condensation liquid without adding separately recovered aroma components.

Example 1 Fresh garlic that has been dehulled is heated to 95°C in a steam pot for 50 minutes.
Steam it for a minute and add it to the garlic.

Allinase was inactivated. After steaming, the Garlinok was minced and ground, and then centrifuged to obtain a squeezed liquid. This squeezed juice i was concentrated at 70 to 75°C using an evaporator to obtain a concentrated liquid with a moisture content of 25%. 10 kQ of this concentrated liquid was mixed with 0.5 kg of the prepared raw garlic juice, filled in a synthetic resin container (C), and stored for about 1 hour, then opened the container to obtain concentrated Garinok liquid. The concentrated garlic liquid obtained as described above was very thick with a strong raw garlic aroma.

Patent applicant: House Foods Industry Co., Ltd.

Claims (1)

[Claims] After heating the raw garlic to inactivate the enzyme allinase in the raw garlic, the garlic after the heat treatment is squeezed and concentrated by a conventional method, and an enzyme agent containing the enzyme allinase is added to the crushed garlic. A method for producing concentrated garlic liquid, characterized by: