JPS59216565A - Preparation of deodorized dry garlic - Google Patents

Abstract

PURPOSE:To deodorize garlic without deteriorating its characteristic nutrient value and mild sweetness, and to impart excellent taste and flavor to garlic, by blanching and quenching a fresh garlic, and frying in an oil under reduced pressure. CONSTITUTION:A fresh garlic is sliced to a thickness of e.g. 2-3mm., and blanched preferably at 95-110 deg.C for 0.5-2min. The blanched garlic is quenched, and fried in an fying oil under reduced pressure preferably at 100-110 deg.C to reduce the water-content of the garlic to preferably <=5%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing deodorized dried garlic, and in particular to a method for producing deodorized dried garlic that does not have the peculiar odor of raw garlic, has a good texture, is chewy, and has excellent storage stability. Pertaining to law.

Garlic is highly valued and widely used as a nutritional food because of its antibacterial, vitamin activating, tonic, and tonic effects, and as a seasoning because of its taste-enhancing effect. However, garlic has a unique odor, and when ingested, the odor remains in the mouth for a long time. Garlic is rarely used in its raw form in Japan, and although its nutritional value is recognized, its K utilization has traditionally been low. Recently, healthy foods and natural foods have been attracting attention, and along with this, the efficacy of garlic has come into the spotlight, and many deodorizing methods have been devised, and several types of garlic products using these methods have come to market. . Most of these commercially available products are simply boiled, baked, or pickled, and some are fermented, but all of them fall under the category of ``pickles.'' All of these commercially available products are said to be odorless to strong odor, but in reality, they actually have a strong garlic odor. Moreover, these off-the-shelf products are manufactured by exposing them to water and heating for quite a long time, which not only takes a long time in the manufacturing process, but also causes deterioration of the active ingredients during the manufacturing process. Because the amount lost is so large, its real value has decreased significantly. Furthermore, except for those that have improved preservability by coexisting with plum meat, dried powder, and shiso, they all have a high moisture content, so they have a short shelf life after opening a sealed container.

In addition, products using the freeze-drying method have recently come on the market as a method to eliminate the above defects, but these products still have a residual garlic odor, are not ambivalent, and are difficult to eat during the day. Since it is sticky, it is not a good thing from a texture standpoint.

On the other hand, garlic odor is mainly caused by hydrolysis of alliin.
It is known that this is because allicin and alkyl sulfides are generated by the action of alliinase, which is a 1% element. Therefore, by inactivating alliinase, it is possible to suppress the generation of odor. Although activation should be possible by heating, in reality, as mentioned above, it is not possible to completely deodorize garlic by heat treatment alone.

This is because in addition to the decomposition of alliin that occurs over time during the alliinase inactivation process, there are various odor-producing components in garlic essential oil components, and these cannot be completely removed. .

Therefore, it is an object of the present invention to provide a method for producing deodorized dried garlic that completely eliminates the deficiencies mentioned above in the prior art through extensive research based on the above-mentioned principles.

The special purpose of the present invention is to produce garlic without sacrificing its inherent nutritional value or mild shichimi flavor.
It makes garlic odorless and has excellent texture and taste.

An object of the present invention is to provide a method for producing deodorized dried garlic that has a desirable aroma.

According to the present invention, the above object is achieved by blanching or boiling raw garlic, followed by rapid cooling and then smoking under reduced pressure.

Blanching, which is performed as a pretreatment in the method of the present invention, is to inactivate alliinase and other oxidative enzymes in raw garlic. This is done on raw garlic that has been sliced into small pieces. For blanching, one of hot water immersion, steam treatment, normal pressure oil soot treatment, high frequency heat treatment, etc. is selected as appropriate, but the structure that garlic has,
Since it is necessary to only inactivate the enzymes without causing deterioration or loss of color tone, nutrients, etc., the conditions are generally 95 to 110°C for about 2 minutes to 30 seconds. The temperature is preferably 160 to 180° C. for about 1 minute to 30 seconds when raw garlic in the form of small bulbs is dehydrated.

Rapid cooling after blanching is carried out to prevent softening of the garlic tissue, and is preferably carried out by immersing the garlic in cold water immediately after blanching.

After quenching, the water is drained, and then subjected to the final process of vacuum oil soot treatment, but for small stem-resistant products, after draining the water, the water is drained.
311! It is sliced to a certain thickness.

The vacuum oil soot treatment is carried out under a pressure condition of 50 Torr or lower and at a temperature of 90 to 130°C, preferably 100 to 11°C.
It is appropriate to carry out the frying in frying oil at a temperature of 0° C. so that the moisture content of the two pieces is 5% or less. The reduced-pressure oil and soot treatment adopted in the method of the present invention is sufficient because the oil temperature is lower than normal pressure treatment, so it can prevent deterioration of the active ingredients of garlic and does not cause thermal damage or changes to the garlic tissue. This means that oxidative deterioration of the frying oil will not occur over a long period of time, and what is more important is that the garlic is left in an almost enzyme-free state through pre-treatment blanching, so this vacuum oil and soot treatment is effective. The frying oil adhering to the garlic has high stability, so the resulting soot-garlic product has an extremely high shelf life and an extremely excellent deodorizing effect. Regarding the deodorizing effect, since oil and soot treatment is carried out under reduced pressure and the main components that cause garlic odor are volatile, these volatile odor components can be easily separated and removed from garlic. Furthermore, non-volatile off-odor-generating components in the essential oil can be completely removed along with the moisture in garlic and frying oil by steam distillation.

Incidentally, as an additional effect of oil and soot, it naturally brings about a fragrant baking or roasting odor, which makes it excellent in terms of flavor, and also gives it a good crunchy texture. The palatability is significantly superior to that of general air-dried products, hot-air dried products, or freeze-dried products.

Next, the present invention will be explained in more detail in connection with Examples and Flavor Test Examples.

Example 1 Dehulled raw garlic 300 JI was cut into 2-thick rounds, immediately placed in boiling water, blanched for 1 minute, and then immersed in cold water to be rapidly cooled. The sliced garlic is drained, placed in a wire mesh frying oil, and fried for 8 minutes in hydrogenated oil with an oil temperature of 100 to 110°C under a reduced pressure of 50 Torr. After pulling the frying oil out of the frying oil and draining the oil, the reduced pressure is released and the pressure is returned to normal pressure to make flaky soot garlic 12
Obtained 0F.

This garlic product had a water content of 4 tres or less, was white-yellow in color, had no garlic odor, and was delicious with a soft and crispy texture.

Example 2 300 I of fresh garlic, which is still in its peeled small scales, is blanched for 45 seconds using a high-frequency heater with an oscillation frequency of 2450 MHy, then immersed in cold water to rapidly cool it, drained, and then sliced into 3-thick slices. do. The sliced garlic is placed in frying oil and fried for 10 minutes at an oil temperature of 90 to 100°C under a reduced pressure of 40 Torr. After the oil and soot treatment, the frying oil was withdrawn, left for a while to drain the oil, and then the reduced pressure was released to normal pressure to obtain garlic flakes 1551.

This garlic product had a moisture content of 3% or less, had a pale amber color, retained its original shape, had a low culm, and had no garlic odor, and was delicious with a crisp texture.

Harm Q! i pi 170 pieces of raw garlic 30011, which is still a small scale that has been molted.
Blanch for 45 seconds under normal pressure in frying oil at ℃, then immediately quench in cold water, drain and cut into rounds with a thickness of 3 nm.1 Place the sliced garlic in frying oil in a wire mesh,
Soot for 8 minutes in frying oil at a temperature of 120 to 130°C under a reduced pressure of Torr. The frying oil was withdrawn and allowed to stand for a while, and after draining the oil, the reduced pressure was released and normal pressure was obtained to obtain garlic flakes 16019i.

This garlic product had a water content of 3% or less, had no garlic odor, and was delicious with a crisp texture.

As seen in the above examples, all the garlic products produced by the method of the present invention have no or very weak garlic odor, and the texture is crisp and very good.

Flavor test The product according to Example 1 was selected as the sample (A) obtained by the method of the present invention, and as a control sample, the sample obtained by subjecting #4 to the conventional heat treatment and freeze-drying. Select sample (e) obtained by performing only vacuum oil soot treatment,
A panel test (panel consisting of 15 people) was conducted on garlic odor and texture according to the following criteria, and the results shown in the table below were obtained, and the test results demonstrate that the method of the present invention is extremely effective. There was found.

Judgment criteria Regarding the garlic smell.

3: No garlic odor, good flavor 2: Slight garlic odor, but not so much that it bothers me 1: Strong garlic odor, strong irritation, unpleasant texture 2: Good crispness Texture 1: Undesirable soft or crunchy texture

Claims (4)

[Claims] (1) After blanching raw garlic, rapidly cool it,
A method for producing deodorized dried garlic, which is then sooted under reduced pressure. (2) The manufacturing method according to claim 1, wherein the blanching is selected from any one of hot water immersion, steam treatment, normal pressure oil soot, and high frequency heat treatment. (3) Rapid cooling is performed by immersion in cold water! 1
The manufacturing method according to claim 1 or 2, which has the following characteristics. (4) Claims 1 to 3, characterized in that the vacuum oil sooting is carried out under conditions of 5 Q Torr or lower and 90 to 130°C, and the moisture content of garlic is made to be 5 Q Torr or less. The manufacturing method described in any one of the paragraphs.