JPS60259157A - Method of deodorizing raw garlic - Google Patents

Abstract

PURPOSE:To deodorize raw garlics in such a degree not as to give out a bad smell after meals, by immersing the bulbs of the garlic in an aqueous solution containing active siliceous sol, phytic acid, and water-soluble zinc compound, drying them. CONSTITUTION:For example, unpeeled bulbs of garlic are immersed in an aqueous solution containing (A) 0.001-0.1wt% active siliceous sol, (B) 0.001-0.5wt% phytic acid, and (C) 0.001-5wt% (calculated as metal zinc) water-soluble zinc compound, and kept preferably at 10-40 deg.C for 1-7 days. Then, they are dried by natural drying, etc., and preserved.

Description

[Detailed Description of the Invention] Industrial Field of Application The present invention processes raw garlic bulbs, which are widely used as cooking ingredients, health foods, etc., to improve the post-meal flavor without sacrificing their unique flavor. This invention relates to a method of deodorizing to such an extent that no unpleasant odor is emitted.

Conventional technology Garlic has a unique flavor and is used as an ingredient and seasoning for various dishes.Garlic is highly nutritious and is used as a medicine.
Although it has been used as a health food for a long time, it has a strong unpleasant odor that continues to emanate from the body for a long time after ingestion, which is a major factor that prevents its use, especially for people who work in jobs where they come into contact with many people. It became.

For this reason, various studies have been conducted to suppress the unpleasant odor of garlic, including methods for chemically and physically decomposing the components in garlic that cause the unpleasant odor, Proposed methods include methods for reducing unpleasant odors through denaturation, methods for extracting components with unpleasant odors using appropriate solvents, and methods for eliminating unpleasant odors by adding innovations to cooking methods.

However, it decomposes the components that cause unpleasant odors,
Denaturation methods inevitably degrade and denature other effective components in garlic at the same time, resulting in a decrease in nutritional value and flavor.Additionally, methods to extract components with unpleasant odors are If the extraction is insufficient, the components with unpleasant odors present inside the bulb will remain unextracted and complete deodorization will not be achieved.If extraction is continued until the components present inside the bulb are completely removed, , it has the disadvantage that even other effective ingredients are removed. Furthermore, methods of eliminating unpleasant odors by devising cooking methods may temporarily eliminate the odor at the time of ingestion, but cannot suppress the unpleasant odor that emanates from the body after eating.

In order to overcome these drawbacks of conventional methods, the present inventor deodorized the peeled bulbs and grated garlic by treating them with boiling water and then treating them with a solution containing silicic acid sol and phytic acid. proposed a method to do so. This method uses taste,
The purpose can be fully achieved in that it can deodorize while preserving the texture, nutritional value, and flavor components, but it is difficult to process the skin in a peeled or grated state. However, it has the disadvantage that it is easily deteriorated, must be used immediately after processing, and cannot be stored.

Problems to be Solved by the Invention The first object of the present invention is to provide a method for effectively removing the unpleasant odor of garlic without impairing the original flavor of garlic and without destroying the nutritional value or active ingredients. The goal is to provide the following.

A second object of the present invention is to provide deodorized raw garlic that does not leave any garlic odor in the breath for a long time after eating.

The third object of the present invention is that it is possible to process even the garlic cloves with skin, and the flavor and flavor of the garlic can be maintained even after being stored for a long period of time.
To provide a new method for producing deodorized raw garlic without losing its nutritional value.

Means for Solving the Problems These objectives were achieved by immersing raw garlic bulbs, with their skins on, in an aqueous solution containing activated silicic acid sol, phytic acid, and a water-soluble zinc compound. This can be accomplished by holding the solution until the unpleasant odor is removed, then removing it from the solution and drying it.

The activated silicic acid sol used in the method of the present invention is obtained by electrolytically treating and activating an aqueous silicic acid sol solution containing silicic acid particles with a particle size of 5 to 50 μm, and a normal silicic acid sol is It is characterized by having a low p)l value of about 1.8 while having a pH value around 2.5. In the method of the present invention, it is necessary to use such an active silicic acid sol, and if a normal silicic acid sol is used,
Complete deodorization is not performed. This activated silicic acid sol is used in an amount such that the final concentration is approximately 0.001 to 0.1% by weight. If this amount is less than o, ooi% by weight, the removal of components that cause unpleasant odors such as mercaptans will be incomplete, and a sufficient deodorizing effect cannot be expected. In addition, even if the amount of this substance is increased, there is no particular adverse effect on the results, but
Even if the amount is increased by more than 0.1% by weight, there is no difference in the deodorizing effect, so it is meaningless and economically disadvantageous.

Next, phytic acid is added to act on the sulfur-containing substances in garlic, to capture the metal component of the metal oxygen that releases it as a volatile malodorous component, and to inactivate the oxygen. Generally, it is used in an amount to give a concentration of 0.001 to 0.5% by weight.

If this amount is less than 0.001% by weight, sufficient deodorization will not be achieved, and even if O is used in an amount greater than 5% by weight, no particular increase in the deodorizing effect will be observed.

The water-soluble zinc compound used in the method of the present invention is used to stabilize deodorized raw garlic and to enhance its nutritional value, and is usually 0.00% in terms of metallic zinc.
It is used in an amount resulting in a concentration of 1 to 5% by weight. This amount is O
If it is less than 0'001% by weight, a sufficient stabilizing effect cannot be obtained. Also, since there is a limit to the amount of zinc that can be incorporated into raw garlic, there is no point in increasing the concentration higher than 5% by weight.

This zinc compound is not particularly limited as long as it is water-soluble, and for example, zinc chloride, zinc nitrate, zinc sulfate, etc. can be used.

In addition to these ingredients, in the method of the present invention, in order to promote the reaction between these ingredients and the ingredients contained in garlic, or to remove impurities present on the surface of garlic bulbs,
It is also possible to further add a water-miscible solvent such as ethanol, dimethyl sulfoxide, or glycol. These are usually added in concentrations ranging from 0.0001 to 5% by weight.

In order to suitably carry out the method of the present invention, activated silicic acid sol 0.
001~0.1% by weight, phytic acid o, oot~0.1
% by weight, water-soluble zinc compound 0.001-5% by weight (gold a
Prepare an aqueous solution containing 0.001 to 5% by weight of a water-miscible solvent (calculated as zinc), and soak raw garlic bulbs with their skins in this solution for several days to more than 10 days at a temperature of 10 to 40°C. Hold for 1 to 7 days, preferably 1 to 7 days. The amount of aqueous solution used at this time is about 1 to 5 times the weight of the raw garlic bulbs to be treated.Next, the raw garlic bulbs are taken out, dried naturally, and then stored. In this case, drying under reduced pressure or heating can be performed as desired.

In the method of the present invention, generally speaking, the higher the concentration of the treatment liquid used, the shorter the treatment time and the higher the removal rate of unpleasant odor components.

Regarding garlic, its active ingredients are originally odorless, and the sulfur-containing substances contained therein are hydrolyzed by the action of a certain kind of metal oxygen, resulting in volatile oils with mercaptan groups, such as allicin. This is known to cause unpleasant odors.

When treated according to the method of the present invention, metal oxygen is inactivated by the chelating effect of phytic acid and hydrolysis of sulfur-containing substances in garlic is inhibited, and at the same time, partially liberated sulfur compounds are converted into activated silicate sol. The unpleasant odor is completely removed by being adsorbed and removed by zinc ions, and the zinc ions stabilize metals and oxygen and enhance the nutritional value of garlic components, resulting in highly stable and highly nutritious deodorized garlic. is obtained.

Effects According to the present invention, by processing raw garlic bulbs with their skins intact, the original flavor of garlic will not be lost even after long-term storage, and the nutritional value and active ingredients will not be destroyed. Thus, it is possible to obtain deodorized garlic that does not cause unpleasant odors such as bad breath, body odor, and excrement.

Moreover, the zinc incorporated into garlic has the advantage that its nutritional value can be further improved.

Example Next, the present invention will be explained in more detail with reference to Examples.

Reference example Production of activated silicic acid gel A cylindrical ferrite electrode is placed inside a cylindrical container, and a commercially available silicate sol 1 is placed in an electrolytic cell with a carbon electrode placed in the center.
1 (dry solid content: 20% by weight), a ferrite electrode was used as an anode, a carbon electrode was used as a cathode, a voltage was applied between them, a current of 2 amperes was passed, and the treatment was carried out for 1 minute. This treatment lowered the pH from 2.57 before treatment to pH 1.8.

Example 1 0.1% by weight of active silicic acid obtained in Reference Example and 0.1% by weight of phytic acid.
0.02% by weight ethanol 0.01% by weight and 0.02% by weight zinc sulfate.
A treatment solution was prepared by diluting 5 ρ of an aqueous solution containing 0.02% by weight with tap water 4 times.

Soak 10kg of raw garlic bulbs with skin in this,
After keeping it at a temperature of 20℃ for 5 days, it was taken out.
It was dried to the same moisture content as 1n-i + 1n of raw garlic in a 2-day self-cooked gauze.

In this way, completely odorless raw garlic was obtained.

When this was analyzed, the following results were shown.

Component Content (wt%) Moisture 66.4 Protein 6.5 Fat (), 2 Carbohydrate 24.7 Fiber content (1,9 Example 2 Activated silicic acid obtained in Reference Example 0.1% by weight , phytic acid 0.
1% by weight, 0.05% by weight of ethanol and 0.05% by weight of zinc sulfate.
Aqueous solution containing 1% by weight 5/! was diluted 4 times with tap water to prepare a treatment solution.

Using this treatment solution, a cow with skin [
This time, I got ζka or texture 1 mu/Toji small garlic.

Example 3 0.1% by weight of active silicic acid obtained in Reference Example and 0.1% by weight of phytic acid.
5% by weight, 0.1% by weight of ethanol and 0.5% of zinc sulfate.
5p of an aqueous solution containing % by weight was diluted 4 times with tap water,
A treatment solution was prepared.

Using this treatment solution, raw raw meat with skin was
5&g of garlic bulbs were processed to obtain completely odorless raw garlic.

For the deodorized garlic thus obtained and untreated raw garlic, the percentage of each metal based on the total metals contained therein and the percentage ratio of each vitamin based on the total vitamins contained therein were determined, and the results are shown in Table 1. .

Table 1 As is clear from this table, there is almost no change in the content of active ingredients even after the treatment according to the method of the present invention, and among metals, only zinc increases and the contents of other metals are almost unchanged. It hasn't changed.

Application Example A breath odor test was conducted using the odorless garlic obtained in each of the above Examples. That is, five panelists were first given untreated garlic, and their exhaled breath after 10 minutes and 2 hours was analyzed by gas chromatography to determine the amount of methyl mercaptan, ethyl mercaptan, and probil mercaptan. It was measured.

Next, the odorless garlic obtained in each example was analyzed in the same manner, and the average values obtained for each sample are shown in Table 2.

The test method was to have bonito sashimi mixed with 20g of grated garlic at the same time. After a predetermined period of time, each person's breath was collected by blowing into a rubber balloon. This was then poured into normal hexane 101. This was carried out by subjecting the dissolved substance to gastalomadography.

Furthermore, the test interval for each sample was 10 days.

Table 2 As is clear from this table, mercaptans, which are malodorous components in exhaled breath, are significantly reduced in the samples treated by the method of the present invention. Furthermore, there is a tendency for the reduction rate of malodorous components to increase as the concentration of the treatment liquid increases.

Attorney Agata Mei Procedural Amendment June 29, 1980 Manabu Shiga, Commissioner of the Patent Office1, Indication of the case, Patent Application No. 115564, filed in 19832, Name of the invention Method for deodorizing raw garlic3, Amendment Patent applicant: Isao Sakai 4, 2-11 Nishioginan-chome, Suginami-ku, Tokyo; agent: 5th floor, 8th floor, Shimitsu Kawasaki Kuninobu Building, 2-2-2 Shinbashi, Minato-ku, Tokyo
, Date of amendment order Provision 6, Number of inventions increased by amendment 0 7, Subject of amendment Column 8 for detailed explanation of the invention in the specification, Contents of amendment (1) 4th line from the bottom of page 5 of the specification Correct "capture the metal component of metal oxygen, and make oxygen" to "capture the metal component of metal enzyme, and make the enzyme".

(2) In the second line from the bottom of page 7, change [metallic oxygen] to “
Corrected to "metallic enzyme."

(3) On page 8, line 4 and lines 8 to 9, "metallic oxygen" will be corrected to "metallic enzyme."

(4) "Active silicate del" in the 5th line of page 9 will be corrected to "active silicate sol."

(5) Correct "1 minute" in line 11 of page 9 to "2 minutes".

(6) Correct “Melmalhexane” in the 4th line from the bottom of the 13th page to “Normal hexane”.

Claims (1)

[Claims] 1. Raw garlic bulbs are immersed with their skins on in an aqueous solution containing activated silicate sol, phytic acid, and a water-soluble zinc compound, and kept there until the unpleasant odor is substantially removed.
A method for deodorizing garlic, which is characterized by removing it from a solution and drying it.