JPS611344A - Processed garlic - Google Patents

Abstract

PURPOSE:To provide a processed garlic block having nearly the same size as the raw garlic and uniformly dried texture, resistant to collapse and capable of keeping its appearance even in cooking oil. CONSTITUTION:For example, skinned raw garlic is boiled to dissolve water-soluble proteins and saccharides of the garlic in water. The boiled garlic is freeze- dried to obtain the objective garlic nearly the same size as the raw garlic and uniformly dried texture.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a novel processed garlic.

[Conventional technology]

No conventional technology is found.

[Problem that the invention seeks to solve]

Raw garlic cloves, such as raw egg-shaped bulbs, their small bulbs, and their slices or cubes, while maintaining approximately the same size regardless of their shape, i.e. almost If it can be dried while maintaining its original shape without shrinkage, the processed garlic thus obtained can be used, for example, in liquid oil products stored in transparent containers, more specifically in edible or cooking oil products. When immersed in the oil, the product changes its appearance and, in particular, gives the user the pleasure of tracking the movement of almost intact garlic floating in the oil. and would therefore offer the possibility of offering products in forms not previously seen.

Based on this idea, the present inventor tried drying raw small M stalk-like garlic according to the freeze-drying method commonly used for drying vegetables, and the dried garlic obtained was as follows. The outer periphery is dried into a fragile layered structure that easily falls apart from the surface when touched, and the center (the essential oil source), which accounts for about 10 to 30% of the whole, is brownish and relatively rough. It was unevenly dried into a dense structure. When we tried making a liquid oil product in the form described above using this product, we found that it imparted a garlic odor to the product, impairing the flavor of the oil during storage. lko.

Therefore, an object of the present invention is to provide processed garlic that is less likely to lose its shape, is uniformly dried throughout, and is less likely to cause the above-mentioned problems when immersed in liquid oil.

[Failure to solve the problem]

In accordance with the purpose of item 1-, the present inventor conducted further intensive research and tried to solve the problem, and found that when immersed in a liquid oil product, it has almost no effect on the properties of the oil.
For example, we have developed a new type of garlic that can give people who use this product the pleasure of tracking the movement of Gar 1 Knock, which is almost in its original form, floating in oil, without imparting any garlic odor. This led to the present invention.

The present invention provides processed garlic in bulk that remains substantially the same size as in the fresh state and is uniformly dried throughout.

The present invention will be explained in detail below.

The processed garlic of the present invention is garlic that has been dried and maintained at substantially the same size as in the fresh state. Here, "maintaining substantially the same size as that of a cow" means that raw garlic maintains almost its original size without being damaged by shrinkage or the like. Also, being dried means
This means that the water content is less than or equal to about 5% by weight.

The processed garlic of the present invention is further dried uniformly throughout. Here, the term "uniformly dried throughout" means that the degree of drying is such that no apparent difference in density is observed over the whole.

Specifically, it means that there is no non-uniform drying state, for example, the outer periphery is dried into a brittle layered structure, and the center is dried into a brownish-brown and relatively dense structure. Ru.

The T-sweetened garlic of the present invention has a moisture content of about 5% by weight or less (and is dried uniformly throughout, so for example, when it is immersed in liquid oil, The flavor of the oil is unlikely to be impaired by imparting a garlic odor to the oil during storage.

The processed garlic of the present invention has the above-mentioned properties [I or 1. It is in a lumpy state.

Here, the term "clump-like" refers to a state of a size that can be recognized as a certain lump, although the size is not particularly limited. Specifically, it refers to, for example, a bird's egg-shaped scale, a small scale thereof, or a sliced or diced product thereof.

The processed garlic of the present invention as described above generally includes:
It is manufactured as follows.

1. Add egg-shaped bulb-shaped bulbs of raw garlic with the outer skin removed, if necessary, to the desired shape. After that, it is first boiled. Boiling is usually done by boiling in hot water or steaming, in the former case at about 95-98°C for about 3-15 minutes, and in the latter case at about 95-120°C for about 3-20 minutes. It is preferable to carry out the reaction for about a minute.

Due to such boiling, water-soluble proteins, carbohydrates, etc. among the components contained in the garlic are eluted, and the water content increases. c Garlic can be almost completely solidified.

Incidentally, there is no problem even if the above-mentioned desired shape formation is performed on the product after this steaming treatment.

Garlic leaves are boiled and then freeze-dried. Freeze-drying can be carried out under the conditions commonly used when drying vegetables, specifically from -20 to
After rapid freezing at a temperature of -40°C, preferably -20 to -30°C, a vacuum of 0.01 to 0.5 Torr,
What is necessary is just to hold|maintain for 12 to 24 hours under conditions of shelf temperature 20-30 degreeC.

In this way 1. The processed garlic produced in the above has been dried to a moisture content of approximately 5% by weight or less, and the degree of dryness in appearance is such that it is difficult to discern any difference in density throughout the process. Furthermore, the original shape of the raw garlic raw material is maintained at substantially the same size without being damaged.

[For production]

The processed garlic of the present invention does not easily lose its shape, perhaps because it is dried evenly throughout, and it also maintains a size that is substantially the same as that of a cow, so it has a visually appealing appearance. Become a good one.

〔Effect of the invention〕

The processed garlic of the present invention does not easily lose its shape, so it can be used as it is for scales, but it can also be used, for example, for liquid oil products stored in transparent containers, more specifically for table use or cooking. It can also be used to add cosmetic changes to oil products by immersing them in them.
In other words, we are able to provide products with forms that have never been seen before. Moreover, even when immersed in oil, the garlic odor is imparted to the oil product only to an almost imperceptible degree, and the flavor of the oil is unlikely to be impaired. In addition, in this usage mode, if the processed garlic is soaked in another liquid oil and then immersed in the desired liquid oil product, the remaining gamma oil-soluble components in the processed garlic will be absorbed into the liquid oil. Perhaps because it dissolves to some extent in the oil, it is more preferable from the point of view of reducing flavor changes in the oil.

In addition, in the above-mentioned usage mode, whether the oil product is for pasta flavored with a desired spice in advance, or for dressing with a desired flavor oil added, the present invention applies. The processed garlic of the invention can be used with almost no loss of its unique flavor, and the products can be made to have a savory taste not only in taste but also in appearance.

〔Example〕

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

Example 1 Raw garlic from which the outer skin (R outer skin) was removed was divided into small bulbs, which were placed in boiling water and boiled for 10 minutes. After boiling, drain the water and freeze-dry according to the conventional method under the following conditions.
Made with processed garlic.

Freezing temperature 2 -25℃ Vacuum degree + 0.03 toll shelf Temperature: 25 Holding time: 18 hours Example 2 Remove the outermost skin of raw garlic, divide it into small bulbs, and steam this stuff for 5 minutes under pressure at 120℃ did. The steamed garlic was freeze-dried according to a conventional method under the following conditions to obtain processed garlic.

Freezing temperature -24°C Degree of vacuum = 0.04 Torr shelf Temperature: 26°C Holding time: 20 hours The processed garlic obtained in Examples 1 and 2 above showed almost no shrinkage due to drying and was The size was almost the same as that of the small scales, and it was hard to notice any difference in density or dryness over the entire surface, and it did not easily lose its shape. Note that the water content was less than 1% by weight in all cases. When these products were actually soaked in oil products for pattas and oil products for dressing, it was difficult to notice any change in the oil flavor of the oil products even after 3 months.

Applicant's agent Kiyoshi Inomata Procedural amendment July 13, 1982

Claims (1)

[Scope of Claims] 1. Processed garlic in the form of lumps that is maintained at substantially the same size as in the raw state and that is uniformly dried throughout. 2. The processed garlic according to claim 1, which is immersed in liquid oil. 3. The processed garlic according to claim 2, which has been previously immersed in another liquid oil.