JPS63198950A - Processing of 'gyoja' garlic - Google Patents
Processing of 'gyoja' garlicInfo
- Publication number
- JPS63198950A JPS63198950A JP62029868A JP2986887A JPS63198950A JP S63198950 A JPS63198950 A JP S63198950A JP 62029868 A JP62029868 A JP 62029868A JP 2986887 A JP2986887 A JP 2986887A JP S63198950 A JPS63198950 A JP S63198950A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- roasting
- gyoja
- drying
- processing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 18
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 11
- 230000002785 anti-thrombosis Effects 0.000 abstract description 6
- 238000002845 discoloration Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000013599 spices Nutrition 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 3
- 241000647109 Allium ochotense Species 0.000 abstract 1
- 235000001302 Allium victorialis subsp platyphyllum Nutrition 0.000 abstract 1
- 235000005988 Allium victorialis var platyphyllum Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 8
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 8
- 235000010081 allicin Nutrition 0.000 description 8
- 239000004480 active ingredient Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 241000304531 Allium macrostemon Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- UBAXRAHSPKWNCX-UHFFFAOYSA-N diallyl trisulfide Chemical compound C=CCSSSCC=C UBAXRAHSPKWNCX-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- JGMPRNFEEAJLAJ-UHFFFAOYSA-N 3-methylsulfanyldisulfanylprop-1-ene Chemical group CSSSCC=C JGMPRNFEEAJLAJ-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- IXELFRRANAOWSF-FNORWQNLSA-N (E)-Ajoene Chemical compound C=CCSS\C=C\CS(=O)CC=C IXELFRRANAOWSF-FNORWQNLSA-N 0.000 description 1
- XUKBDTUPIIADOP-UHFFFAOYSA-N 2-vinyl-4h-1,3-dithiine Chemical compound C=CC1SCC=CS1 XUKBDTUPIIADOP-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- IXELFRRANAOWSF-CYBMUJFWSA-N ajoene Natural products C=CCSSC=CC[S@](=O)CC=C IXELFRRANAOWSF-CYBMUJFWSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- IXELFRRANAOWSF-UHFFFAOYSA-N cis-ajoene Natural products C=CCSSC=CCS(=O)CC=C IXELFRRANAOWSF-UHFFFAOYSA-N 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明はギヨウジヤニンニクの加工法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for processing Japanese garlic.
ギヨウジヤニンニク（＾１１ｉｕ＋ｗ Ｖｉｃｔｏｒｉ
ａｌｉｓｖａｒ、 ｐｌａｔｙｐｈｙｌｌｕｍ ）は、
ホウレンソウ等の青菜と同じようにおひたしとして食用
に供されている。Giyojiya Garlic (^11iu+w Victori
alisvar, platyphyllum) is
It is eaten as oatashi, just like spinach and other green vegetables.
このギヨウジヤニンニクにはアリチアミン効果が知られ
、従来から、疲労回復等の薬理効果があり健康に良いと
されてはいるが、臭気が強い等のために実際に食するの
は敬遠されがちであり、また、上記のようにおひたしと
して食用に供したのでは折角の有効成分が消失しまうと
いう問題があった。Giyojia garlic is known to have an allithiamin effect, and has long been considered to have pharmacological effects such as relieving fatigue and is good for health, but people tend to avoid actually eating it because of its strong odor. In addition, there was a problem in that when it was used for food as oatashi as mentioned above, the effective ingredients would be lost.
本発明の目的は、かかる問題を解消し、ギヨウジヤニン
ニクをいわゆる健康食品の一種として、あるいは香辛料
、調味料として手軽に使用できるようにしようとするも
のである。The purpose of the present invention is to solve this problem and to make it possible to easily use Japanese garlic as a type of so-called health food, or as a spice or seasoning.
本発明者はギヨウジヤニンニクの臭気を少なくしかつお
ひたし以外の食し方を鋭意研究中のところ、これを乾燥
し焙煎することが、その臭気を少なくし、有効成分を消
失させないことを知見し本発明を完成させるに至った。The inventor of the present invention is actively researching ways to eat Giyojia garlic other than drying it while reducing its odor, and has discovered that drying and roasting it reduces its odor and does not eliminate the active ingredients. The present invention has now been completed.
すなわち、本発明は、ギヨウジヤニンニクを乾燥したの
ち焙煎することを特徴とするギヨウジヤニンニクの加工
法である。That is, the present invention is a method for processing Japanese garlic, which is characterized by drying the Japanese garlic and then roasting it.
上記において、乾燥に遠赤外線を使用することは、原料
の内外にわたり均等にかつ短時間で乾燥でき、しかも色
素に変化を与えないために効果的である。In the above, using far infrared rays for drying is effective because it can dry both the inside and outside of the raw material evenly and in a short time, and it does not change the pigment.
また、原料はギヨウジヤニンニクの葉、茎のほかその根
や花であっても良いが、採取量等の関係から葉、茎を主
たる原料とすることになる。In addition, the raw materials may be the leaves and stems of Garlic japonica, as well as its roots and flowers; however, due to the amount of harvest, etc., the leaves and stems are the main raw materials.
乾燥温度が高温に過ぎたり乾燥度が高過ぎると乾燥時点
で酵素を死滅させてしまうものであり、したがって、乾
燥温度は４０〜５０℃が、また乾燥度は６５〜７０％が
適当と認められる。If the drying temperature is too high or the degree of dryness is too high, the enzyme will be killed at the time of drying. Therefore, a drying temperature of 40 to 50°C and a degree of dryness of 65 to 70% are considered appropriate. .
焙煎は、原料内部から抗菌性物質アリシンを抽き出し、
かつそのアリシンをアジツエン（アホエン）に変える。Roasting extracts the antibacterial substance allicin from inside the raw material,
And the allicin is changed to ajitsuene (ajoene).
この焙煎に当たっては、原料に手揉みあるいはこれと実
質上同じ操作を加えて傷をつけると、アリシンがよりよ
く抽出され、より多くのアジツエンが生成される。During this roasting process, if the raw materials are scratched by hand rolling or substantially the same operation, allicin will be extracted better and more azituene will be produced.
アジツエンは、メチル アリル トリスルフィド（ｍｅ
ｔｈｙｌ ａｌｌｙｌ ｔｒｉｓｕｌｆｉｄｅ ） 、
ジアリル トリスルフィド（ｄｉａｌｌｙｌ ｔｒｉｓ
ｕｌｆｉｄｅ） 、２−ビニル−４Ｈ−１，３−ジチイ
ン（２−ｖｉｎｙｌ −４Ｈ−ｌ 、 ３−ｄｉｔｈ
ｉｉｎ ）等を含み、抗血栓作用のほか、過剰コレスト
ロールを抑える作用があるとされているものである。Azitsuene is methyl allyl trisulfide (me
thyl allyl trisulfide),
diallyl trisulfide
ulfide), 2-vinyl-4H-1,3-dithiine (2-vinyl-4H-l, 3-dith
iin), etc., and is said to have antithrombotic effects as well as suppressive effects on excess cholesterol.
また、焙煎は原料が変色を起こさないように行われるこ
とが大事である。すなわち、変色は、上記のアリシンあ
るいはアジツエン等の有効成分が熱によって破壊してし
まったことを意味し、かつ、ギヨウジヤニンニクの自然
色が失われて商品とした場合の見栄えを損なう、１２０
℃に熱した焙煎器（銅鍋）で、前記の乾燥原料をさらに
略９５％の乾燥度になるように焙煎するのに約２５分を
要したが、変色は起きず、臭気の少ない製品が得られた
。Also, it is important that roasting is done in a way that does not cause discoloration of the raw materials. In other words, discoloration means that the active ingredients such as allicin or agitene have been destroyed by heat, and the natural color of the garlic is lost, spoiling the appearance of the product.120
It took about 25 minutes to further roast the above dry ingredients to approximately 95% dryness in a roaster (copper pot) heated to ℃, but no discoloration occurred and there was little odor. The product was obtained.
これに、お茶の場合と同じように、温湯を注ぎ飲んだと
ころ、臭気は１時間程で消失した。When I poured hot water into it and drank it, just like I would with tea, the odor disappeared in about an hour.
焙煎した原料を、さらに適宜の粉砕機にかけて粉末とし
てもよい。これを公知の濾袋に入れ、温湯を注いで飲む
ようにすると、アリシン、アジツエンの水溶度合いが一
層上がり、有効成分を無駄なく利用できる。また、粉末
であれば、そのまま香辛料、調味料として使用できるこ
とも明らかである。The roasted raw material may be further ground into powder by a suitable grinder. If you put this in a known filter bag and drink it by pouring warm water over it, the degree of water solubility of allicin and azituene will further increase, allowing you to utilize the active ingredients without wasting them. It is also clear that if it is a powder, it can be used as it is as a spice or seasoning.
本発明においては、ギヨウジヤニンニクを乾燥、焙煎し
所期の製品とするもので、従来のおひたしとして食する
場合と異なり熱湯による煮沸処理を経るものではないの
で、各種の有効成分が流出消失してしまうことなく、か
えって、一旦乾燥処理した原料を焙煎することにより抗
菌性物質アリシンを抽き出しかつそれを抗血栓作用等を
有するアジツエンに変える。In the present invention, the desired product is made by drying and roasting Giyojia garlic, and unlike the conventional case of eating it as ohitashi, it does not undergo boiling treatment with boiling water, so various active ingredients leak out and disappear. Instead, by roasting the dried raw material, the antibacterial substance allicin is extracted and converted into azitsuene, which has antithrombotic effects.
本発明によれば、ギヨウジヤニンニクを乾燥、焙煎する
ことによって、抗菌性物質アリシン及びそれより生成さ
れる抗血栓作用物質アジツエン、その他の有効成分を保
有するギヨウジヤニンニク製品を得ることができる。従
来のおひたしとして食用に供する場合と異なり、本発明
はギヨウジヤニンニクを乾燥・焙煎製品あるいはさらに
その粉末製品として大量生産でき、かつ、その製品は商
品として販売に供し、また長期にわたり保管できる。し
かも、本発明によって得たギヨウジヤニンニク製品は、
アリシン及びアジツエンをはじめとする有効成分を含み
疲労回復、抗血栓作用等に有効な一種の健康食品として
、あるいはまた香辛料、調味料として画期的であり、か
つ、その加工は、乾燥と焙煎という比較的簡単な手段に
よるものであって加工経済上のメリットも大きい。According to the present invention, by drying and roasting the garlic, it is possible to obtain a garlic product containing the antibacterial substance allicin, the antithrombotic substance agitzene produced therefrom, and other active ingredients. . Unlike the conventional case where it is used as edible ohitashi, the present invention allows for the mass production of dried and roasted garlic or its powdered product, and the product can be sold as a commercial product and stored for a long period of time. Moreover, the Giyoujia garlic product obtained by the present invention is
Containing active ingredients such as allicin and azituene, it is a revolutionary health food that is effective in recovering from fatigue and has antithrombotic effects, as well as as a spice and seasoning, and its processing involves drying and roasting. This is a relatively simple method and has great advantages in terms of processing economy.
以下、本発明の実施例を示すが、本発明はこれに限定さ
れるものではない。Examples of the present invention will be shown below, but the present invention is not limited thereto.
長さ１０〜１５ｃｍの化ギヨウジヤニンニク（水洗処理
済み）５０ｇを遠赤外線乾燥機に入れ、室温９５℃、原
料温度４０〜５０℃で約４０分間加温乾燥し、乾燥度６
５〜７０％の乾燥原料３５ｇを得た。普通、乾燥度は葉
、茎の大きさにより５％前後の差を生じる。次に、焙！
ｖｉ！器（銅鍋）を中心温度１２０℃に加熱しておき、
これに上記乾燥原料３５ｇを入れ、手揉みしながら約２
５分間焙煎し、乾燥度９５％の製品２７ｇを得た。Put 50 g of 10-15 cm long garlic cloves (washed) into a far infrared dryer and heat dry at a room temperature of 95°C and a raw material temperature of 40-50°C for about 40 minutes until the degree of dryness is 6.
35 g of 5-70% dry raw material was obtained. Normally, the degree of dryness varies by around 5% depending on the size of the leaves and stems. Next, roast!
vi! Heat the container (copper pot) to a center temperature of 120℃.
Add 35g of the above dry ingredients to this, and while massaging with your hands,
Roast for 5 minutes to obtain 27 g of product with a degree of dryness of 95%.
ガスクロマトグラフィーによる分析によれば製品５０ｇ
中の抗血栓作用物質の含有材は次のとおりであった０According to analysis by gas chromatography, 50g of product
The materials containing antithrombotic substances were as follows.
Claims (1)
特徴とするギョウジャニンニクの加工法。 ２、焙煎ののち粉末にすることを特徴とする特許請求の
範囲第１項記載のギョウジャニンニクの加工法。[Scope of Claims] 1. A method for processing Gyoja garlic, which comprises drying Gyoja garlic and then roasting it. 2. The method for processing Gyoja garlic according to claim 1, which comprises roasting and then powdering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62029868A JPS63198950A (en) | 1987-02-13 | 1987-02-13 | Processing of 'gyoja' garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62029868A JPS63198950A (en) | 1987-02-13 | 1987-02-13 | Processing of 'gyoja' garlic |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63198950A true JPS63198950A (en) | 1988-08-17 |
| JPH0371857B2 JPH0371857B2 (en) | 1991-11-14 |
Family
ID=12287948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62029868A Granted JPS63198950A (en) | 1987-02-13 | 1987-02-13 | Processing of 'gyoja' garlic |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63198950A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07255411A (en) * | 1994-03-18 | 1995-10-09 | Fujisuko Kk | Roasted vegetable and its production |
| EP1732394A2 (en) * | 2003-11-25 | 2006-12-20 | ConAgra Foods Food Ingredients Company, Inc. | Method for dehydro-roasting |
| US8007852B2 (en) | 2002-11-18 | 2011-08-30 | Olam West Coast, Inc. | Method for production of frozen vegetables or fruits |
-
1987
- 1987-02-13 JP JP62029868A patent/JPS63198950A/en active Granted
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07255411A (en) * | 1994-03-18 | 1995-10-09 | Fujisuko Kk | Roasted vegetable and its production |
| US8007852B2 (en) | 2002-11-18 | 2011-08-30 | Olam West Coast, Inc. | Method for production of frozen vegetables or fruits |
| EP1732394A2 (en) * | 2003-11-25 | 2006-12-20 | ConAgra Foods Food Ingredients Company, Inc. | Method for dehydro-roasting |
| EP1732394A4 (en) * | 2003-11-25 | 2011-01-05 | Conagra Foods Food Ingredients Company Inc | Method for dehydro-roasting |
| US7968137B2 (en) | 2003-11-25 | 2011-06-28 | Olam West Coast, Inc. | Method for dehydro-roasting |
| EP2617289A2 (en) * | 2003-11-25 | 2013-07-24 | ConAgra Foods Food Ingredients Company, Inc. | Method for dehydro-roasting |
| EP2617289A3 (en) * | 2003-11-25 | 2014-07-23 | ConAgra Foods Food Ingredients Company, Inc. | Method for dehydro-roasting |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0371857B2 (en) | 1991-11-14 |
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