KR940004521B1 - Method of making deodorized garlic - Google Patents

Abstract

The odorless garlic is prepd. by inactivating allinase by treating at 1,000-7,000 atm to remove the cause of offensive odor. The prepd. odorless garlic product is the original form, powder, soln. or paste. The raw garlic is a whole bulb of ganlic, a sliced garlic, a peeled garlic or a frozen garlic slice.

Description

How to prepare odorless garlic

The present invention relates to a method for producing an odorless garlic, and in particular, a method of preparing an odorless garlic that inactivates the odor-causing substances without losing flavor and nutrients of garlic using ultra high pressure treatment technology and odorless processed by such a method It's about garlic.

Garlic has been used as a nutritious food, tonic and spice since whales, and contains much more energy, vitamins and minerals than other vegetables, and is rich in phosphorus, potassium, germanium, vitamin B ₁ and vitamin B ₂ . Do.

In addition, garlic is used for the treatment of pneumonia and purulent diseases, prevention of arteriosclerosis, antibacterial action, anticancer action, diuretic action, detoxification action of heavy metal poisoning, blood pressure lowering action, liver function recovery action, vitamin retention in body, and treatment It is known to be effective.

Despite the excellent nutritional and physiological effects of garlic, garlic's inherent strong odor occurs when ingesting garlic, which limits its location and time. Garlic's strong odor is caused by an enzyme called alliniase that is present in garlic cells.

Garlic malodors (aalicin) are produced by the degradation of allylase from the precursor allin. In plants of the genus Alliun, such as garlic and onions, allinases and allins are present at different sites. Garlic cells are destroyed during the grinding or cutting of garlic, and substrates (alien) and enzymes react to odor. Allicin and allyl disulfides are produced. The odor components thus generated are highly irritating and remain unpleasant for a long time after garlic ingestion.

Accordingly, the present inventors have succeeded in deodorizing garlic while preserving garlic's nutritional components and physiologically active substances, and have developed a health functional food material.

Conventionally, heat-treatment method (US Patent 4,649,052, Japanese Patent Application No. 57-43581), deodorant treatment method (Japanese Patent Application No. 57-3341, Japanese Patent Application No. 60-259157), enzyme treatment method (Japanese Patent Application No. 66-297359) , Low temperature fermentation method (Japanese Patent Publication No. 4-58865), etc., but these products have high-temperature treatments such as aliin and vitamins, loss of nutrients, incomplete odor, ingestion through digestion period after ingestion, and residues of harmful substances. There were several disadvantages. Unlike these methods, the present invention uses the ultra-high pressure treatment technology to inactivate the acetylase to produce odorless garlic, which greatly reduces the loss of nutrients and physiological substances compared to the conventional method, and maintains the intrinsic color of garlic. It is about.

Ultra-high pressure food processing is a new food processing technology that produces processed foods by pressurizing foods using hydrostatic pressure of 1,000-10,000 atmospheres. Loss of nutrients, heat odor, production of abnormal substances and energy It is a non-heating process that maximizes the disadvantages of mass consumption. Ultra-high pressure processing does not apply heat, so the fragrance or vitamin component is maintained as it is, and can be applied to sterilization of microorganisms, cooking by protein denaturation, inactivation of enzymes and control of reactions, and gelatinization of starch. . Most products manufactured in Japan using ultra-high pressure processing technology have been made of fruits such as sake, jelly, juice, and processed foods such as cheese, miso, seasonings, spices, and fish products such as fish meat, vegetables, and eggs. The application is currently in commercial use. The present inventors have found that by inactivating alinaase, which is a causative agent of garlic odor, using ultra-high pressure, it is possible to remove the malodorous component generated by ingesting garlic while maintaining the garlic's nutrient and flavor. The invention has been completed.

Generally, the protein is denatured at more than 3,000 atmospheres, and the pressure treatment causes the enzyme to be reversible or irreversible, partial or complete inactivation. The deactivation of the enzyme is different depending on the type of protein, the degree of deactivation is shown, and some pressure resistance enzymes are also known. In order to completely remove the aminease which is the causative agent of garlic odor, the enzyme must be completely inactivated to prevent the reversible reaction by regeneration after pressure treatment. It was found that the processing conditions of.

The present invention is described in detail below. The pressurization treatment was carried out by varying the temperature and treatment time in order to find the optimum conditions for the inactivation of the aliase using a purified water pressurization apparatus. At this time, the high pressure treatment device was a device that can be used up to 7,000 atm to maintain the treatment tank in the water bath to adjust the treatment temperature. At this time, the garlic form available as a raw material may be whole garlic or sliced pieces thereof, may also be used in a peeled state, and may also use a frozen garlic slide (slice). The garlic was sealed in a polyethylene bag, vacuum-sealed, and then deposited in a treatment tank. Then, hydrostatic pressure was gradually applied to determine the activity and reactivation of the remaining alinase after pressurization. In other words, the garlic was pressurized and homogenized by adding a phosphate buffer solution to remove garlic pulses with a gauze and then centrifuged to prepare a garlic extract. Pressurized garlic extract prepared according to the method described above in a phosphate buffer solution containing a substrate (S-ethyl-L-cysteine sulfoxide) and a coenzyme (pyridoxal phosphate) to confirm the inactivation of the alinase. After mixing for 5 minutes at 30 ℃ to quantify the resulting skin acid. One unit of the enzyme was defined as the amount of enzyme that produces 1 μmole of dermal acid per minute.

Alinase was inactivated by about 3% at 1,000, about 5% at 2,000, about 10% at 3,000, about 50% at 4,000, and 100% at 5,000. On the other hand, after pressing, garlic had almost no difference in appearance from raw garlic, and only about 10% of the volume was reduced. The color of the garlic was slightly transparent compared to that of raw garlic, and the texture was almost unchanged.

The inventors of the present invention require a high pressure pressurization device for the inactivation process of alinaase, and thus, a study is performed to reduce the apparatus cost required for pressurization. effect). That is, by adjusting the pressurization temperature to 20 ℃-70 ℃ is not affected by the nutrients of garlic was able to find the appropriate temperature and pressure showing the treatment effect of high pressure even at low pressure.

As a result of the development of an odorless process that lowers the processing pressure from 5,000 atm to 4,000 atm by the combination of heating and pressurization, the weight of the ultrahigh pressure device can be reduced to 1/2, and the actual cost of the installation is greatly reduced. there was.

In general, the pressurization method includes a method of gradually increasing the pressure, then maintaining the pressure for a predetermined time and then releasing it (static pressurizing method) and repeating pressurizing and releasing a certain number of times (cyclic pressurizing method). Compared to the static pressurization method, the inactivation of the alinase was accelerated by the cyclic pressurization method and the odorless method was developed by the cyclic pressurization method which is more effective in the odorless process.

Browning that occurs during processing of vegetables and fruits is caused by polyphenols present in fruits and polyphenol oxidases that oxidize them, which greatly affects the quality of products. Peaches, mushrooms, apples, potatoes, plums and bananas are particularly brown during processing, and some studies on polyphenol oxidase of these fruits have been reported. The biggest deterioration factor for paste garlic and dried garlic products is browning during distribution. Browning change in garlic products is because phenols such as pyrogallol and gallic acid are oxidized to quinone by polyphenol oxidase. These quinone substances form complexes with amino compounds or become colored substances through condensation reactions.

The present inventors found that the polyphenol oxidase of garlic increased the enzyme activity by 1,000-3,000 atm pressure treatment, so that the degree of browning change during storage was faster than that of raw garlic, thus preventing the browning. Developed. The products prepared under these conditions did not show any color change even after long-term storage in paste form at room temperature.

The odorless garlic product manufactured by the above method is made in the same form or processed as natural garlic without any aliase without garlic and nutrients and bioactive ingredients, and produced in powder or liquid form. Regardless of the daily life, we have manufactured a product that can intake the nutrition and health of garlic with confidence.

The present invention is explained in detail in the following examples. However, the present invention is not limited by the following examples.

Example 1

The fresh garlic was peeled carefully so as not to damage the tissue, and then put in a vinyl container, vacuum sealed, and put into an ultra-high pressure device to perform high pressure treatment. At this time, a standard food pressure production machine (HYPREX, Sanbon Hydraulic Industry, Japan) was used as a high pressure device, which consists of a high pressure container, a high pressure generator (high pressure pump), and a hydraulic device.

After treatment under high pressure, the pressure was 5,000 atm, temperature 40 ° C., and treatment time 30 minutes, the volume change and color of garlic were observed. The average volume change rate was 10.23% and the color change was slightly transparent compared to raw garlic. On the other hand, most of the kinase was lost after the pressurization treatment (Table 1) and the enzyme activity did not increase even during long-term storage.

In order to evaluate the odor intensity of garlic, 50 parts of the odorless garlic prepared by the above method and 2.5 parts of distilled water were mixed and then ground.

On the other hand, as a control, raw garlic was presented in the same manner as described above, and the strength was 5 point scale (10: can not feel the garlic odor at all, 1: almost no garlic odor, 2: garlic odor, 3: Garlic odor is slightly strong, 4: Garlic odor is very strong), and the garlic odor was almost excellent in the ultra-high pressure garlic (Table 1).

TABLE 1

Comparison of Characteristics of Pressurized Garlic

On the other hand, pressurized garlic had almost no sulfur value compared to raw garlic, and the flavor of garlic was relatively high.

The strength of the highly volatile constituents (sulfur compounds) in garlic juice was measured by a sealed injection method using a fragrance sensor (Fragrance Sensor, Toyo, Japan). 20 g of fresh garlic and 20 g of fresh garlic prepared as a control were separately ground, and distilled water was added to adjust the total to 100 g. The garlic solution was injected into a measuring bottle equipped with a 353AN probe which is most sensitive to sulfur compounds, and the reaction value appeared after completely closing the measuring bottle (Table 1). Compared to the raw garlic solution, the ultrahigh-pressure garlic juice was found to be nearly odorless, with a significant reduction of 92% or more of volatile components by sulfur compounds.

Example 2

After the raw garlic in the same manner as in Example 1, the pressure was 3,000, 4,000, 5,000, 6,000 atm, high pressure treatment at a temperature of 25, 40, 55 ℃ and the strength of the remaining garlic odor was evaluated according to the above method (Table 2).

TABLE 2

Pressing condition optimization test result

From the results in Table 2, it is possible to confirm the synergistic effect of the inactivation temperature due to the pressure of the alinase. In view of the equipment cost of the high pressure device, it is advantageous to lower the high pressure treatment condition to 4000 atmospheres and 55 ° C. And it was found.

Example 3

Put the whole garlic in a plastic container without peeling it and seal it with vacuum and pressurize it to 5,000 atm, pressurize it for 20 minutes at the temperature of 50 ℃, and then prepare garlic paste with a grinder and preserve it at 30 ℃. Changes were observed (-: no change at all, +: slight browning, ++: browning usually occurs, +++: browning a lot, ++++: browning very severely). On the other hand, the paste was prepared in the same manner as the raw garlic and garlic treated with hot water for 1 minute to observe the color change.

Raw garlic and boiling water pastes rapidly changed browning immediately after grinding, but the garlic pastes under pressure treatment did not transmit browning at all (Table 3).

TABLE 3

Comparison of color changes during storage of paste products

Claims (5)

Process of pressing fresh garlic at a pressure of 1,000-7,000 atm to inactivate alinase to produce odorless garlic. The method according to claim 1, wherein the product form is a round garlic or a process for producing an odorless garlic, characterized in that powdery, liquid or paste form. The method of producing an odorless garlic according to claim 1, wherein the raw material is whole garlic or garlic scales, peeled off, or frozen garlic slices. The method of producing an odorless garlic according to claim 1, wherein the pressure is treated in combination with the pressure in the pressure treatment step at a treatment temperature of 20 to 70 ° C. The method of claim 1, wherein the pressing method is a static three way or a cyclic (cyclic) method of producing an odorless garlic.