JPS63294755A - Production of garlic snack - Google Patents
Production of garlic snackInfo
- Publication number
- JPS63294755A JPS63294755A JP62128988A JP12898887A JPS63294755A JP S63294755 A JPS63294755 A JP S63294755A JP 62128988 A JP62128988 A JP 62128988A JP 12898887 A JP12898887 A JP 12898887A JP S63294755 A JPS63294755 A JP S63294755A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- water
- coating
- fried
- sliced
- 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.)
- Pending
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 28
- 235000011888 snacks Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 150000007524 organic acids Chemical class 0.000 abstract description 6
- 239000011248 coating agent Substances 0.000 abstract 4
- 238000000576 coating method Methods 0.000 abstract 4
- 238000007598 dipping method Methods 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- 239000008162 cooking oil Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 235000011087 fumaric acid Nutrition 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
- 235000012208 gluconic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】 （イ）産業上の利用分野 本発明はニンニクをスライスしたもの。[Detailed description of the invention] (b) Industrial application field This invention is sliced garlic.
又は乾燥ニンニクフレークを水に浸漬してもどし、食用
油にから揚げした食品である。Alternatively, it is a food made by soaking dried garlic flakes in water, reconstituted, and frying them in edible oil.
（０）従来の技術及び発明が解決しようとする問題点。(0) Problems to be solved by conventional techniques and inventions.
ニンニクは特有の臭いがあり、食後口臭の不快臭て°人
に嫌われ、その侭食すると胃腸障害を生ずるので主とし
て調味料・香辛料として使用され、ニンニク自体のスナ
ック食品は皆無である。Garlic has a unique odor and is disliked by people due to the unpleasant odor that causes bad breath after meals, and ingestion of garlic can cause gastrointestinal disorders, so it is mainly used as a seasoning and spice, and there are no snack foods made of garlic itself.
更にニンニクを食用油にから揚げの場合？ａ褐色になり
易く、淡黄色に仕とげるには一応の方法を講じなければ
ならない。What about fried garlic in cooking oil? a It tends to turn brown, and some method must be taken to make it pale yellow.
（ハ）問題点を解決する為の手段
そこてニンニクを、食用油にから揚げする本によって、
ニンニクの刺激物質及び含水炭素等が、熱分解され食し
ても不快な口臭もなく、美味なスナック食品とする事が
出来る。(c) A method for solving the problem: A book on frying garlic in cooking oil.
Garlic's irritating substances, hydrated carbon, etc. are thermally decomposed and can be made into a delicious snack food without unpleasant breath odor even when eaten.
次にから揚げニンニクを、淡莢色に仕上げる方法として
、ニンニクをスライスし、短時間にから揚げする事と、
食用油の加熱温度を比較的低温の１５０°Ｃ前後とする
。Next, one way to make fried garlic a light pod color is to slice the garlic and deep-fry it for a short time.
The cooking oil is heated to a relatively low temperature of around 150°C.
更にスライスニンニクは、水洗後ＰＨ３−４度の有機酸
液（酢酸・リンゴ酸・フマル酸・クエン酸・グルコン酸
等）に３時間以上浸漬・水洗・圧搾して、から揚げする
。Further, the sliced garlic is washed with water, then soaked in an organic acid solution (acetic acid, malic acid, fumaric acid, citric acid, gluconic acid, etc.) with a pH of 3 to 4 degrees for 3 hours or more, washed with water, pressed, and fried.
（ニ）作用と実施例 次にその実施例と結果に就し１て述べる。(d) Effects and examples Next, some examples and results will be described.
例１
剥皮したニンニクを２ ｍ ｍ前後の厚さにスライスし
、水洗後酢酸・リンゴ酸・フマル酸・クエン酸・グルコ
ン酸等の有機酸を単独又は数種混合してＰＨ３−４の溶
液に３時間以上浸漬して取出し、水洗数回行い、円心分
離機又は圧搾機にて軽く脱水して、食用油にから揚げす
る。この時、味付として食塩を油の０．２％前後を油に
加えてもよく、油の温度は１５０″″Ｃ前後とし、約２
〜３分間抜取出しスナック食品とする。Example 1 Peeled garlic is sliced into approximately 2 mm thick slices, washed with water, and made into a pH 3-4 solution with organic acids such as acetic acid, malic acid, fumaric acid, citric acid, and gluconic acid, either singly or in combination. Soak for 3 hours or more, take out, wash with water several times, lightly dehydrate using a centrifugal separator or compressor, and fry in edible oil. At this time, about 0.2% of salt may be added to the oil as a seasoning, and the temperature of the oil should be about 150''C, about 2%.
Remove for ~3 minutes and serve as snack food.
例２ 乾燥ニンニクフレーク使用の実施例を述べる。Example 2 An example of using dried garlic flakes will be described.
ニンニクフレークの重量１に対し、その４倍量の水に浸
漬、２時間後取出し、水洗いして例１の如く有機酸液に
浸漬同様の工程で、スナック食品とする。Garlic flakes are immersed in 4 times the amount of water per 1 weight of garlic flakes, taken out after 2 hours, washed with water, and immersed in an organic acid solution as in Example 1 to make a snack food.
（ネ）発明の効果
実施例１〜２に述べた如く、ニンニクを食用油にから揚
げする事により美味なスナック食品が得られる。(f) Effects of the Invention As described in Examples 1 and 2, delicious snack foods can be obtained by frying garlic in edible oil.
次にその工程として、ニンニクのスライスは、短時間に
から揚げが出来、且食用油の加熱温度を、比較的低温の
１５０゜Ｃにして淡黄色のスナック製品とする事が出来
る。更にスライスしたニンニクを有機酸液に浸漬して、
その酸化酵素の破壊と炭水化物の化学変化により、ニン
ニクは淡色となり、水洗・圧搾・から揚げも前記同様淡
黄色のスナック食品にする事が出来る。Next, as a process, the garlic slices can be deep-fried in a short time, and the cooking oil can be heated to a relatively low temperature of 150° C., resulting in a pale yellow snack product. Furthermore, sliced garlic is soaked in an organic acid solution,
Due to the destruction of oxidative enzymes and chemical changes in carbohydrates, garlic becomes pale in color, and even after washing, pressing, and deep-frying, it can be made into a pale yellow snack food.
Claims (1)
油に、から揚げしたスナック食品の製造法。A method for producing a snack food by frying sliced garlic or dried garlic flakes in edible oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62128988A JPS63294755A (en) | 1987-05-26 | 1987-05-26 | Production of garlic snack |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62128988A JPS63294755A (en) | 1987-05-26 | 1987-05-26 | Production of garlic snack |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63294755A true JPS63294755A (en) | 1988-12-01 |
Family
ID=14998346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62128988A Pending JPS63294755A (en) | 1987-05-26 | 1987-05-26 | Production of garlic snack |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63294755A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994012060A1 (en) * | 1992-11-26 | 1994-06-09 | Philip Howard Davies | Snack product and process for making same |
| JP2011010612A (en) * | 2009-07-03 | 2011-01-20 | Acera:Kk | Method for producing deodorized garlic highly containing alliin |
| CN108835554A (en) * | 2018-06-29 | 2018-11-20 | 徐州光明生物科技有限公司 | A kind of instant flavour garlic pieces and preparation method thereof |
-
1987
- 1987-05-26 JP JP62128988A patent/JPS63294755A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994012060A1 (en) * | 1992-11-26 | 1994-06-09 | Philip Howard Davies | Snack product and process for making same |
| JP2011010612A (en) * | 2009-07-03 | 2011-01-20 | Acera:Kk | Method for producing deodorized garlic highly containing alliin |
| CN108835554A (en) * | 2018-06-29 | 2018-11-20 | 徐州光明生物科技有限公司 | A kind of instant flavour garlic pieces and preparation method thereof |
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