JPS6094073A - Seasoning - Google Patents

Abstract

PURPOSE:To produce an odorless garlic seasoning having only the characteristic seasoning property of the garlic, by blasting steam to dried garlic, and pulverizing the treated garlic. CONSTITUTION:Garlic is skinned, washed with water, cut to thin strips, dried with hot-air or by freeze drying, blasted with steam of about 120 deg.C to distil out the high-boiling essential oil and inactivate the residual enzyme, and pulverized to obtain the objective seasoning.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a seasoning that completely deodorizes garlic and effectively utilizes only the unique taste characteristics of garlic.

Garlic is widely used as a spice and as a medicine and health food. When used as a spice, it was customary to utilize its aroma components as well. However, recently, when used as a raw material for general food processing, it has become necessary to remove the flavor component and use only the flavor. In the case of raw materials for pharmaceuticals and health foods, the deodorization method invented by the present inventors and others is widely used, but the manufacturing method for the completed enzyme product (registered trademark Riken Fresh Garlic) is similar to that in the deodorization process. Since it uses a wet method, it has the drawback of requiring high manufacturing costs. Furthermore, since JP-A-5'7-68756 uses a relatively wet method, re-drying is expensive. Therefore, in the present invention, the above IJ! By eliminating the drawbacks of the 1 production method and mainly using a dry method, we succeeded in making the product odorless as a food raw material, and completed the present invention.

The garlic powder produced according to the present invention retains the wide range of flavor inherent in garlic, and can be used as a raw material for various processed foods in the form of ordinary Noriran F Nuvais and as a table seasoning. Next, the manufacturing method will be described.

First, remove the skin from the garlic, wash it with water, cut it into small pieces (leave it as is if it is small), and dry it with hot air or freeze-dry it.

The above is for common garlic flakes! #i! Since it is a strict method, it is not suitable for the purpose of odorless seasoning as it is.

This is because the enzyme action force on the cut surface when shredding;
On the other hand, many enzymes remain in garlic flakes, and when used in processed foods or cooking, essential oils (flavor components) are produced. Therefore, by further blowing steam at around 120° C. into the garlic flakes, the already formed essential oil can be distilled off and the residual # elements can be deactivated. At this time, if the temperature of the garlic flakes is low, water vapor will condense and it will take time to dry them, but if the temperature of the garlic flakes is raised to about 100°C, they will not absorb a large amount of water and will not dry out. After this, if necessary, finish drying, crush, and sieve.

Examples will be described below.

Example 111i: Garlic flakes, lily 587 were placed in a nylon net, 10 bags were lined up without overlapping, and 120
-125°'cty) 7) Blow out steam for 30 minutes.

Take out the garlic flakes from the bag and finish drying on a stainless steel mesh with hot air at 65 to 700 C for 10 hours.

This is crushed with a crusher and sieved into 60 mesh pieces. Yield 95%.

When the odorless powder obtained in this example was compared with garlic powder obtained by ordinary hot air drying, no garlic fragrance was detected (sensory test and gas chromatography), whereas garlic fragrance derived from glutamic acid etc. was not detected. It turned out that the broad flavor was almost unimpaired. In addition, tests on crystals revealed that almost all enzymes were inactivated, and therefore no essential oil was produced, while essential oil precursors and flavor components such as amino acids and peptides were retained intact. It was found that crystals can fully function as a natural seasoning.

As described above, the seasoning produced according to the present invention can be used not only in Western dishes but also in Japanese dishes and other confectionery to improve the taste. Also, II health foods can be used.

Patent applicant: Miss Kominato Yukiko Minato Kominato Mieko

Claims (1)

[Claims] l A seasoning characterized by spraying steam on dried garlic and then crushing it.