KR950009181B1 - A process that remove garlic ordor - Google Patents

Abstract

The garlic odor is removed by 1) 1st-soaking garlic in the soln contg. 1-5 wt% sucrose, 2 wt% NaCl, 1 wt% CMC and 5 wt% granite phophyry at 20-25 deg. C for 48 hrs., 2) washing the obtd. garlic, and 3) 2nd-soaking the washed garlic in the soln. contg. 1 wt% acetic acid, 1 wt% calcium sulfate and 1-3 wt% granite phophyry at 17-25 deg. C for 72 hrs.

Description

How to remove the smell of garlic

1 is a graph in which the aromatic substance of the resultant product of Example 1 of the present invention is measured as a gas chromatograph.

Figure 2 is a graph of the aromatics of the product of Example 2 of the present invention as a gas chromatograph.

Figure 3 is a graph of the aromatics of the product of Example 3 of the present invention as a gas chromatograph.

4 is a graph measuring the aromatic substance of natural garlic as a gas chromatograph.

The present invention relates to a method for removing garlic odor, and more particularly, to a method of removing garlic from an unpleasant odor while maintaining garlic's original taste by treating and drying garlic with CMC, barley, and the like.

Garlic has been cultivated since ancient times in places such as ancient Egypt, China, and India, and has appeared in Korea's monopoly mythology, and has been an important food ingredient for humans for a long time.

To date, garlic is widely added to processed meats and many processed foods, and the demand is increasing. In addition, it is widely used as a diuretic, pneumonia, purulent disease, antibacterial action, detoxification to heavy metal poisoning, anticancer action, arteriosclerosis prevention or treatment.

Garlic generally contains about 1% volatile essential oils, of which 60% are diallyl disulfide, allyl methyl sulfide, diallyl trisulfide, and allicin It is allicin that has a strong irritant smell as various sulfur compounds. Allicin has no odor when it is present in garlic's cinnabar, but when the cells of garlic are destroyed, allinase (allinase) enzyme acts to turn into allicin with strong smell and spicy taste, and various poisonous substances are generated. .

The allicin binds to vitamin B ₁ and becomes an alliamine to have the effect of persistent B ₁ . It is also rich in vitamin B ₂ and vitamin C, making it a rich source of vitamins. As mentioned above, garlic is indispensable best seasoning in our country.

Traditionally, garlic has been eaten in Korea in general, but garlic has a unique smell, which gives a sense of discomfort to you and those around you, and the smell remains for a long time, resulting in human body odor.

While maintaining the nutrition and taste of garlic as described above has been researched for a long time to eliminate the peculiar smell of garlic.

Japanese Patent Publication No. 58-32578 (Inventor, 北 原 小食 外 3 persons: Production method of odorless garlic powder: Announcement on July 14, 1983, Application No. 52-20510) was applied to an extract from which garlic was removed from the garlic extract extracted with an alcoholic aqueous solution. It describes the method of adding soluble or insoluble soy protein to mix and stir them to make the sulfur-containing odor component inclusion and dry, but it is not suitable for our situation because garlic's unique taste disappears with the smell of garlic.

In addition, Korean Patent Publication No. 74-362 (Inventor: Park Sun-Im; Extraction method of odorless active ingredient from garlic) describes the method of extracting volatile essential oil components of garlic with hydrophilic organic solvent, deodorizing them with activated charcoal, and precipitating separation using precipitant. However, the above method also loses the inherent taste of garlic with the smell of garlic.

The present invention has been invented in view of the above circumstances, and an object thereof is to provide a method for removing garlic odors while removing the characteristic odor from garlic while maintaining the components of the taste.

The present invention for achieving the above object is a method of removing garlic unpleasant odor while maintaining the original taste of garlic by treating and drying garlic with CMC, elvan or zeolite.

The method of removing the garlic smell of the present invention is 1% (weight ratio) of CMC (Carboxy methyl cellulose) used as a stabilizer in an aqueous solution in which 5% (weight ratio) of sugar and 2% (weight ratio) of NaCl (Sodim chloride) are dissolved in water. After addition of 5% (weight ratio) of ganban stone with deodorizing adsorption capacity by ion exchange, a primary deodorizing solution was prepared. Garlic is immersed for 48 hours in the above aqueous solution at room temperature of 20 ℃ -25 ℃.

The soaked garlic is washed with water.

A secondary deodorizing solution of 1% vinegar (weight ratio), 1% calcium sulfate (calcium sulfate) and 1-3% (weight ratio) of elvan was prepared.

17 ° C.-25 ° C. The garlic is soaked for 72 hours.

Wash the soaked garlic.

Dry the washed garlic.

Garlic deodorized as described above is removed only the unpleasant smell of garlic without impairing the taste of garlic. In addition, there is almost no difference between garlic and natural garlic.

In general, the flavor of allium plants is mainly due to sulfides, and most of garlic contains (+)-S-allyl-L-cysteine sulfoxide ((+)-S-allyl-L-cystein sulphoxide). -)-S-methyl-L-cysteine sulfoxide ((-)-S-methyl-L-cystein sulphoxide) is present in small amounts. Allin, an odorless stimulating ingredient of fresh garlic, is unique to garlic as it is decomposed into allergens by the action of the enzyme alinase, that is, alicin, that is, dialyliosulfonate and diallyl disulfide. It produces taste and aroma. In general, garlic's inherent taste is also lost depending on how garlic is processed.

The method of removing the smell of garlic of the present invention is a method of eliminating the smell of garlic while maintaining almost 99% of the ingredients of allicin and maintaining the original taste and ingredients of garlic.

In the embodiment of the present invention is equipped with garlic cultivated in Namhae-gun, Gyeongsangnam-do region to remove the foliar, take only the gyeonggi area and select and then put in a sealed container refrigerated around 5 ℃ to use as a sample.

Garlic's distinctive odor is the cleavage of garlic and its contact with air results in the action of allylase, which breaks down allicin and transforms it into allicin, which is the main component of garlic's odor, allyl disulfide, allyl methylsulfide and diallyl trisulfide. This is due to the aromatic substance of. For the reason as described above, in the embodiment of the present invention, the garlic odor removing function is measured by measuring the three substances as gas chromatography.

Example 1

A primary dipping solution is prepared as a 5% aqueous solution of calcium chloride. 48 hours immersed in the immersion liquid, the sample of this example is immersed and washed. A secondary dipping solution is prepared as 2% vinegar, 2% calcium chloride, 1% calcium silicate, 2% CMC, 6% zeolite. It is immersed in immersion solution for 48 hours, washed and dried.

1 is a graph in which aromatic substances are measured as a gas chromatograph of garlic dipped, washed and dried in Example 1.

The first peak (A) is diallyl disulfide and the number below A is the retention time of A material.

The second peak (B) is allylmethyl sulfide and the number below B is the retention time of B material.

The third peak (C) is diallyl trisulfide and the number below C is the retention time of C material.

As shown in FIG. 1, the aromatic substances of B and C were significantly reduced.

Example 2

The sample of this example was put in a 2% aqueous vinegar solution and then washed. After immersion in 2% calcium chloride, 2% alginic acid (2%), 6% ionic stone aqueous solution, and washed.

2 is a graph in which the aromatic substance is measured using garlic of Example 2 as a gas chromatograph.

As shown in FIG. 2, the aromatic substances of A, B and C were all reduced.

Example 3

It is immersed and washed for 48 hours in an aqueous solution of 1-5% sugar, 2% sodium chloride, 1% CMC, and 5% elvan. After immersion in vinegar 1%, calcium sulfate 1% and elvan 1-5% aqueous solution for 72 hours, it is washed and dried.

3 is a graph in which the garlic of Example 3 was measured as a gas chromatograph and aroma substances.

As shown in FIG. 3, the results of the third embodiment significantly reduced the aromatics of A, B and C.

[Comparative Example]

The aromatic substance is measured as a gas chromatograph using natural garlic used as a sample of the example.

4 is a graph in which aromatic garlic is measured using natural garlic as a gas chromatograph as a comparative example.

The following table measures the content of allicin to determine the change and difference in the smell and taste of the Examples and Comparative Examples.

As shown in the above table, in Example 3 of the present invention, the odor was excellently removed, and the smelting test resulted in a soft and aromatic taste.

As described above, the immersion liquid added with sugar and elvan is adjusted to a soft and fragrant taste, and deodorant and the like are deodorized over 2 times and fresh taste is fixed.

In addition, the quantitative analysis of allicin's unique flavor of garlic shows almost no change in taste.

Claims (3)

As a method of removing the smell of garlic, the first immersion of garlic in sugar, sodium chloride, CMC and ganbanite aqueous solution for 48 hours, washing the immersed garlic, vinegar, calcium sulfate and ganbanite aqueous solution 72 Method of removing the smell of garlic, characterized in that consisting of the step of the second immersion time and the second immersed garlic, washing and drying. The method of claim 1, wherein the primary immersion liquid is 1-5% sugar, 2% sodium chloride, 1% CMC, and 5% aqueous solution of ganban stone. The method of claim 1, wherein the secondary immersion is 1% vinegar, 1% calcium sulfate and 1-3% aqueous solution of ganban stone to remove the smell of garlic.