JPS6339222B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention processes raw garlic bulbs, which are widely used as cooking ingredients, health foods, etc., to the extent that the unique flavor is not impaired and no unpleasant odor is emitted after eating. The invention relates to a method for deodorizing. Background Art Garlic has a unique flavor and has long been used as an ingredient and seasoning for various dishes, as well as as a medicine and health food due to its high nutritional value.However, garlic has a strong unpleasant odor, Since this substance continues to emit from the body for a long time after ingestion, it has been a major cause of hindering its use, especially for those who work in jobs where they come into contact with many people. For this reason, various studies have been conducted to suppress the unpleasant odor of garlic. 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, the method of decomposing or denaturing the components that cause unpleasant odors inevitably decomposes or denatures other effective components in garlic at the same time, resulting in a decrease in nutritional value and flavor. However, in the method of extracting components with unpleasant odors, if the extraction is insufficient, the components with unpleasant odors that exist inside the bulb will remain unextracted, and complete deodorization will not be achieved. If extraction is carried out until the active ingredients are completely removed, there is a drawback that other effective ingredients will also be 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 can fully achieve its purpose in that it can deodorize while preserving the taste, texture, nutritional value, flavor components, etc.; Because it is processed in its original state, it is susceptible to deterioration, 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 effectively remove the unpleasant odor of garlic without impairing its original flavor or destroying its 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 to provide a novel method for producing deodorized raw garlic that can be processed with the skin on and does not lose its flavor and nutritional value even after long-term storage. The goal is to provide the following. Means for Solving the Problems These objectives were achieved by immersing raw garlic bulbs with their skins on in an aqueous solution containing an activated silicic acid sol, phytic acid and a water-soluble zinc compound.
This can be accomplished by holding 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 has a particle size of 5
It is obtained by electrolytically treating and activating a silicic acid sol aqueous solution containing ~50 mμ silicic acid particles, and has a pH value as low as approximately 1.8, whereas ordinary silicic acid sol has a pH value of around 2.5. Characterized by having a value. In the method of the present invention, it is necessary to use such an active silicic acid sol, and complete deodorization cannot be achieved if a normal silicic acid sol is used. 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 0.001% by weight, removal of components that cause unpleasant odors such as mercaptans will be incomplete, and a sufficient deodorizing effect cannot be expected. Further, 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 components of metal enzymes that release them as volatile malodorous components, and to inactivate the enzymes. Usually,
It is used in an amount resulting in a concentration of 0.001-0.5% by weight.
If this amount is less than 0.001% by weight, sufficient deodorization will not be achieved, and even if it is used in an amount greater than 0.5% by weight, no particular increase in the deodorizing effect will be observed. The water-soluble zinc compound in the method of the present invention is used to stabilize deodorized raw garlic and to enhance its nutritional value, and usually has a concentration of 0.001 to 5% by weight in terms of metallic zinc. used in quantity. If this amount is less than 0.001% by weight, a sufficient stabilizing effect cannot be obtained. Also, there is a limit to the amount of zinc that can be incorporated into raw garlic.
Concentrations higher than 5% by weight are meaningless. 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, ethanol, dimethyl sulfoxide, glycol, etc. are used to promote reactions 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 organic solvents which are miscible with water. 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, active silicic acid sol 0.001-0.1% by weight, phytic acid 0.001-0.1% by weight, water-soluble zinc compound 0.001-5% by weight (calculated as metallic zinc) and water-miscible solvent 0.001% by weight are used. ~5% by weight
A raw garlic bulb is immersed in the aqueous solution with its skin intact, and kept at a temperature of 10 to 40°C for several days to more than ten days, preferably for 1 to 7 days. The amount of the 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, the higher the concentration of the treatment liquid used, the shorter the treatment time and the higher the removal rate of unpleasant odor components. Effects Regarding garlic, its active ingredients are originally odorless, and the sulfur-containing substances contained therein are hydrolyzed by the action of certain metal enzymes, and volatile oils with mercaptan groups, such as It is known that allicin is produced and this is responsible for the unpleasant odor. When treated according to the method of the present invention, metal enzymes are 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 metal enzymes and enhance the nutritional value of garlic components, resulting in highly stable and highly nutritious deodorized garlic. can get. Effects According to the present invention, raw garlic bulbs with their skins are processed so that even after long-term storage, the original flavor of garlic is not impaired, and the nutritional value and active ingredients are not destroyed. It is possible to obtain deodorized garlic that does not cause unpleasant odors in breath, body odor, excrement, etc. over a long period of time. Moreover, the zinc incorporated into garlic has the advantage that its nutritional value can be improved at any time. Examples Next, the present invention will be explained in more detail with reference to Examples. Reference example Production of activated silicic acid sol Commercially available silicic acid sol 1 (dry solids content 20% by weight) was placed in an electrolytic cell in which a cylindrical ferrite electrode was placed in a cylindrical container and a carbon electrode was placed in the center.
The ferrite electrode was used as an anode and the 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 2 minutes. This treatment lowered the PH2.57 before treatment to PH1.8. Example 1 0.1% by weight of activated silicic acid, 0.02% by weight of phytic acid, 0.01% by weight of ethanol and zinc sulfate obtained in Reference Example
Aqueous solution 5 containing 0.02% by weight was diluted 4 times with tap water to prepare a treatment liquid. 10 kg of raw garlic bulbs with skins were soaked in this solution and kept at a temperature of 20°C for 5 days, then taken out and allowed to air dry for 2 days until the moisture content was almost the same as the original raw garlic. In this way, completely odorless raw garlic was obtained. When this was analyzed, the following results were shown. Ingredient content (weight%) Water 66.4 Protein 6.5 Fat 0.2 Carbohydrate 24.7 Fiber content 0.9 Ash content 1.3 100.0 Example 2 Active silicic acid 0.1% by weight, phytic acid 0.1% by weight, ethanol 0.05% obtained in Reference Example 5% of an aqueous solution containing 0.1% by weight of zinc sulfate with tap water.
A treatment solution was prepared by diluting the solution twice. Using this treatment solution, 5 kg of raw garlic bulbs with skin were treated in the same manner as in Example 1 to obtain completely odorless raw garlic. Example 3 Activated silicic acid 0.1% by weight, phytic acid 0.5% by weight, ethanol 0.1% by weight and zinc sulfate obtained in Reference Example
Aqueous solution 5 containing 0.5% by weight was diluted 4 times with tap water to prepare a treatment liquid. Using this treatment solution, 5 kg of raw garlic bulbs with skin were treated in the same manner as in Example 1 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 and the percentage of each vitamin based on the total vitamins contained therein were determined, and the results are shown in Table 1. .

[Table] As is clear from this table, there is almost no change in the content of active ingredients even after treatment with the method of the present invention, and the content of other metals is almost unchanged, with only zinc increasing. 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 fed untreated garlic, and their exhaled breath was analyzed 10 minutes and 2 hours later by gas chromatography to measure the amounts of methyl mercaptan, ethyl mercaptan, and propyl mercaptan. Next, the odorless garlic obtained in each example was analyzed in the same manner, and the average values obtained for each sample were determined and 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 placed in 10ml of n-hexane. This was done by subjecting the dissolved solution to gas chromatography. Furthermore, the test interval for each sample was 10 days.

【table】

[Table] 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.

Claims (1)

[Claims] 1. Immerse raw garlic bulbs with their skins in an aqueous solution containing activated silicic acid sol, phytic acid, and a water-soluble zinc compound, hold them until the unpleasant odor is substantially removed, and then remove them from the solution and dry them. A garlic deodorizing method characterized by: