JPH09191849A - Production of odorless garlic and odorless garlic powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain odorless garlic comprising allyl sulfide as a nutrient to be absorbed without being destroyed before it reaches the intestine and without a foul breath by treating a deodorized garlic solution with hydrous βcyclodextrin under a specific condition. SOLUTION: An allyl sulfide hydrolyzing enzyme contained in garlic is removed or decomposed to give a deodorized garlic solution from which allyl sulfides are removed, which mixed and stirred with hydrous β cyclodextrin under a deactivating condition of the allyl sulfide hydrolyzing enzyme so as to uniformly disperse the βcyclodextrin. The mixed solution of the βcyclodextrin and the deodorized garlic solution is dried and ground into a powdery state to give odorless garlic.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing odorless garlic and an odorless garlic powder.

[0002]

2. Description of the Related Art Conventionally, as a method for deodorizing garlic, a method of heating bulbs of garlic with water or oil or a flame, a method of dipping raw garlic fragments in edible oil (patent No. 86566), solid fats and oils, A method of mixing with licorice and the like (Japanese Patent No. 100775) and a method disclosed in Japanese Patent Publication No. 59-30064 are known. In addition, Japanese Patent Publication 48-
Japanese Patent No. 16306 discloses a method of deodorizing raw garlic powder by treating it with animal or vegetable oils and fats and ethoxyquin.

However, these garlic deodorizing methods have the advantages that the nutrients of the garlic can be lost and destroyed by heating, or they can be deodorized. However, they are odorous components of garlic before they reach the intestine after oral intake. Some allyl sulfides may decompose and give off a odor, which may cause bad breath or garlic odor from the body.

Therefore, in Japanese Patent Publication No. 59-30064,
Mix with edible oil at the inactivation temperature of garlic odor generating enzyme (allyl sulfide degrading enzyme: allinase) in compressed garlic liquid,
The garlic liquid from which the garlic odor was deodorized was taken out by keeping it cool for a predetermined period and separating the allyl sulfide degrading enzyme as much as possible.

[0005]

However, Japanese Patent Publication No. 59-
In the case of the garlic liquid produced by the method for producing deodorized garlic disclosed in Japanese Patent No. 30064, although the bad odor and body odor of garlic odor are improved, the garlic liquid itself does not completely eliminate the garlic odor. Is. Further, the person who dislikes the garlic odor itself cannot provide the deodorization-treated garlic liquid due to this garlic odor, so that there remains a problem that the excellent effect and taste of garlic cannot be fully experienced.

The present invention has been made by paying attention to such a problem, and it does not smell the nutrients of garlic as much as possible, does not smell even after ingestion, and the garlic odor is extremely detected even before ingestion. An object of the present invention is to provide a method for producing difficult-to-deodorize garlic and a deodorant garlic powder.

[0007]

In order to solve the above-mentioned problems, a method for producing odorless garlic according to claim 1 of the present invention comprises removing or decomposing allyl sulfide degrading enzyme contained in garlic to form allyl sulfides. A step of mixing and stirring the separated deodorized garlic liquid and β-cyclodextrin containing water so that they are uniformly dispersed under the deactivating condition of the allyl sulfide degrading enzyme, and the β-cyclodextrin and the deodorized garlic liquid. And a step of pulverizing the dried garlic intermediate in the step of drying the mixed solution into a powder form.

The deodorant garlic powder of the present invention is
Allyl sulfides, which are garlic odor components in garlic liquid, were separated from allyl sulfide degrading enzymes, and the allyl sulfides were separated by β
It is characterized by being included in cyclodextrin.

The deodorizing garlic liquid according to claim 1 is, for example, garlic juice obtained by pressing bulbs of garlic, kept at 10 ° C. or lower for 96 hours to 120 hours, then mixed and stirred with edible oil and fat, and then almost The liquid layer of the lower layer of the separated mixed solution is taken out from the lower part of the storage container for 30 to 50 days, and the separated liquid layer is taken out from the lower part of the storage container, but it is not limited to this. Keep the garlic liquid cool at a low temperature that inactivates degrading enzymes.
There are various types such as those that have been separated, those that have been kept cold and that the separated garlic liquid has been heated until the enzyme decomposes.

As described above, when the garlic liquid from which allyl sulfide degrading enzyme was removed as much as possible was used and mixed and stirred with β cyclodextrin, the inner diameter of β cyclodextrin was 7 to 8Å, and the benzene ring and the fatty acid were Because of the size of one, allyl sulfide, which is the active ingredient of garlic, is included in β-cyclodextrin.

According to the odorless garlic powder clathrated in β-cyclodextrin in this way, β-cyclodextrin does not decompose in saliva but reaches the intestine and is decomposed, so that allyl sulfide is not decomposed in the intestine. Is reached, and is decomposed in the intestine and absorbed. Since α-cyclodextrin is decomposed by saliva, it causes halitosis, and γ-cyclodextrin is difficult to be decomposed in the body and is excreted outside the body while being included in the body. Hateful.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Next, a method for producing odorless garlic and an odorless garlic powder according to a preferred embodiment of the present invention will be described.

This method for producing odorless garlic comprises a step of producing a stock solution of a deodorizing garlic solution and an odorless processing step of processing the stock solution to deodorize the garlic odor from the processed garlic product before ingestion.

The process for producing a stock solution of deodorizing garlic liquid is roughly composed of 5 steps. Here, the deodorized garlic liquid refers to a liquid that has a garlic odor before ingestion but does not emit or has very little garlic odor such as bad breath and body odor after being taken into the body after ingestion. In this embodiment, the deodorization-treated garlic liquid is obtained through the following garlic liquid treatment process, but the present invention is not limited to this treatment process, and allyl sulfide or allyl sulfides are separated from allyl sulfide degrading enzyme as much as possible. Alternatively, allyl sulfide or allyl sulfide in an undegraded state is taken out by degrading the allyl sulfide degrading enzyme. Therefore, depending on whether the garlic bulbs are squeezed, grated and squeezed, or cut or crushed into small pieces and squeezed
Deodorize by squeezing the juice of garlic and heating the squeezed garlic solution to decompose the allyl sulfide degrading enzyme, or by keeping it cooled to the inactivation temperature and separating the allyl sulfide degrading enzyme from allyl sulfide or allyl sulfides. Can be changed. In this embodiment, in the step of producing a stock solution of the deodorized garlic liquid, vegetable oil containing unsaturated fatty acid is mixed under the deactivated condition of allinase by keeping cold the garlic liquid obtained by pressing, and the mixed liquid is further mixed with allinase. It uses a manufacturing method in which it is kept cold and separated at the deactivation temperature of.

That is, the first step is a step of removing the garlic juice from the garlic bulb. When the garlic liquid is taken out from the garlic bulbs, there are a method of pressing the bulbs, a method of squeezing the bulbs after slicing, and a method of slicing after cutting into pieces. Solids are removed from the garlic liquid.

In the second step, the garlic juice obtained in the first step is kept cold at a temperature of 10 ° C. or lower at which the activity of an enzyme (allyl sulfide degrading enzyme: allinase) that produces a garlic odor is suppressed. Cooling time is 96 hours to 120 hours. This garlic odor is generated when allicin, which is an allyl sulfide, is decomposed by an allyl sulfide decomposing enzyme.
By keeping the temperature below ° C, the allyl sulfide degrading enzyme is inactivated. It should be noted that allyl sulfides are glycosides that exert a bactericidal effect in the body and promote absorption of vitamin B1, but are decomposed by heat and the like to bind to vitamin B1 to become alliamine, which is a nutrient similar to vitamin B1. Becomes

In the third step, the garlic juice cooled in the second step and the edible oil and fat are mixed and stirred at a predetermined ratio.
Here, as the edible oil and fat, for example, vegetable oil containing unsaturated fatty acids such as soybean oil, rapeseed oil, sesame oil, safflower oil, cottonseed oil and the like is used. Edible oils and fats containing an enzyme having a deodorizing function may be used. The mixing ratio of the garlic liquid and the edible oil / fat is 10: 5-1 by weight.

In the fourth step, the mixed solution of the third step is kept cold for a predetermined time (approximately 30 to 50 days) to be separated.
The cold storage temperature is 10 ° C or lower. The garlic liquid is separated into an upper solid layer and a lower liquid layer by being left under the cold condition.

In the fifth step, the lower liquid layer of the separated mixed liquid is taken out from the lower part of the container. The liquid of the lower layer thus taken out is the deodorizing garlic liquid. This deodorized garlic liquid is deodorized and deodorized at a high ratio because it is separated under the deactivated condition of the allyl sulfide degrading enzyme.

With the above, the manufacturing process of the deodorizing garlic liquid is completed, and then the odorless processing process of the deodorizing garlic liquid is started.

In the sixth step, the deodorized garlic liquid taken out in the fifth step is mixed and stirred with β cyclodextrin containing water.

The deodorized garlic liquid obtained in the fifth step is obtained by squeezing raw garlic juice 20 times. This deodorized garlic liquid has a solid content of 16.6%,
PH is 5.34. This deodorized garlic liquid is mixed with β-cyclodextrin containing 2-3% of water. Mixing may be performed at room temperature. Beta cyclodextrin and 20
Double the deodorization treatment garlic liquid mixing ratio is 1 by weight
It will be 00: 0: 30. This mixing is carried out for 10 minutes so that the particles are easily dispersed, and lumps are not formed.

By stirring at the time of mixing, allyl sulfide is clathrated by β-cyclodextrin. Thus, by slowly mixing for a sufficient time, the particles are dispersed very uniformly and the inclusion of allyl sulfide in β-cyclodextrin is performed. β-cyclodextrin is a dextrin having a molecular selectivity in which seven cyclic glucoses are bound in a ring, and the inner diameter of the molecule is approximately 7 to 7.8Å. The cyclic interior of β-cyclodextrin functions as a hydrophobic space and exerts molecular selectivity. Allyl sulfide is included as an inclusion compound of β-cyclodextrin, and is protected from the attack of macromolecule allyl sulfide degrading enzyme. Beta-cyclodextrin is degraded by pancreatic juice amylase by oral administration, and is therefore sent to the intestine for degradation. Therefore, nutrients are absorbed without being destroyed and do not cause bad breath through the esophagus. Here, cyclodextrin has α type and γ type,
The α type is difficult to decompose and is excreted as it is in the feces, so that allyl sulfide, which is a nutrient of garlic, is difficult to be absorbed. In addition, γ-type is not suitable for preventing halitosis because it decomposes rapidly in saliva. The α-type has a large inner diameter of a cyclic molecule and can contain more than two fatty acids, while the β-type has a stable inclusion of a benzene ring contained in allyl sulfides and one fatty acid is unstable. However, the β type is preferable because the decomposition position in the living body is appropriate depending on the decomposition rate.

By stirring β-cyclodextrin and the deodorizing garlic liquid, inclusion of allyl sulfides by β-cyclodextrin is promoted. At this time, in order to prevent unoccluded allyl sulfides from being decomposed by the allyl sulfide decomposing enzyme as much as possible, it is preferable to inactivate the allyl sulfide decomposing enzyme by keeping the mixture and stirring at 10 ° C or lower.

In the seventh step, the stirred mixed solution of the sixth step is dried to obtain a garlic dry intermediate. This drying is
Dry for 6 hours at a temperature of 50 ° C.

In the eighth step, the dried garlic intermediate after the drying step is pulverized to a powder of 30 mesh.

In the ninth step, the dried garlic intermediate was mixed with fresh β-cyclodextrin, and the treatment steps from the seventh step to the eighth step were repeated a plurality of times (twice) to obtain a dry powder of odorless garlic. (Odorless garlic powder) is obtained. In this odorless garlic powder, allyl sulfides, which are the causative substances of garlic odor, are separated from the allyl sulfide degrading enzyme, included in β-cyclodextrin, and further uniformly dispersed and dried. Here, although the treatment process is repeated, as described above, when mixing allyl sulfides and β-cyclodextrin, by mixing them little by little while stirring, if the dispersion is performed as uniformly as possible, Repeated processing steps are unnecessary. This dry powder of odorless garlic is diluted 6 times with 20 times the garlic juice of the raw material.

Next, the odorless garlic odor sensitivity test of the odorless garlic liquid obtained by this odorless garlic production method was carried out.

In the examination, the number of samples of the subjects was 20
It was a name. In the sensitivity test, the odor of one sample was expressed as a 5% graded scale, 5% being (A) strong odor,
4% has (B) odor, 3% has (C) odor, 2
% Was indicated as (D) slight odor, and 1% was indicated as (E) faint slight odor.

Sample Deodorization Treatment Concentration Odorless treatment garlic liquid of the present invention Garlic liquid (20 times) Odor 1 (A) Odor strong No Yes 2 Same as above Same as above 3 Same as above Same as above Same as above Same as above 5 Same as above Same as above Same as above 6 Same as above Same as above 7 Same as above Same as above 8 Same as above Same as above Same as above 9 Same as above Same as above 10 Same as above Same as above 11 Same as above Same as above 12 Same as above Same as above Same as above Same as above Same as above Same as above Same as above 15 Same as above Same as above Same as above 16 Same as above Same as above 17 Same as above Same as above 18 Same as above Same as above Same as above Same as above Same as above 20 Same as above Same as above As a result of the above-mentioned response test, all 20 samples of the deodorized 20 times concentrated garlic liquid strongly smell. For the odorless garlic powder of the present invention, see 2
Of the 0 samples, 19 felt no odor, except 1 felt a faint slight odor, but there was a taste.

Next, a stock solution obtained by squeezing garlic at the Japan Food Analysis Center (52-1 Motoyoyogicho, Shibuya-ku, Tokyo), the above-mentioned deodorized garlic solution, and odorless odorless powder. A garlic odor analysis test was requested for each of the above. The detection method in the analytical test was gas chromatography, and the garlic odor was detected by decomposing allicin. Detection of decomposed allicin was carried out after reduction to diallyl disulfide with sodium borohydride.

As a result, 0.7 mg / g of undegraded allicin was detected in the garlic liquid that was not subjected to any deodorizing treatment.

Also, allicin decomposed by allinase was not detected in the deodorizing garlic liquid without the inclusion treatment with β-cyclodextrin (the deodorizing garlic liquid produced in the above-mentioned fifth step) ( The lower limit of detection is 0.1 mg / g). Similarly, allicin decomposed by allinase was not detected in the garlic powder obtained by repeating the mixing and stirring and drying of β-cyclodextrin and the deodorizing garlic liquid in the fifth step. This is considered to be because the inclusion of allyl sulfide by β cyclodextrin prevented the degradation by the allyl sulfide degrading enzyme.

From the above results, the purpose of the odorless garlic powder was achieved, and the odorless garlic powder was completed.

[0035]

EFFECTS OF THE INVENTION According to the odorless garlic production method and odorless garlic powder of the present invention, allyl sulfide, which is a component of garlic odor, is included in β-cyclodextrin having a molecular selectivity and is attacked by an allyl sulfide decomposing enzyme. Be protected.

Cyclodextrins include α-type and γ-type, but since α-type is difficult to decompose and is excreted outside the body as it is, allyl sulfide, which is a nutrient of garlic, is hardly absorbed. In addition, γ-type is not suitable for preventing halitosis because it decomposes rapidly in saliva. However, β-cyclodextrin is degraded by pancreatic juice amylase by oral administration, and therefore, it is degraded after being sent to the intestine. Therefore, allyl sulfide, which is a nutrient, is absorbed without being destroyed before reaching the intestine, and when ingested, it does not cause halitosis via the esophagus.

Claims (2)

[Claims] 1. A deodorizing garlic solution obtained by removing or decomposing allyl sulfide degrading enzyme contained in garlic to separate it from allyl sulfide, and β cyclodextrin containing water are homogeneous under the deactivating condition of allyl sulfide degrading enzyme. The mixture of the β-cyclodextrin and the deodorizing garlic liquid to dry and the step of mixing and stirring so as to disperse the garlic, and the dried garlic intermediate in the step of drying the mixed liquid. A method for producing odorless garlic, which comprises a step of pulverizing into powder. 2. An odorless garlic powder characterized in that allyl sulfides, which are garlic odor components in a garlic liquid, are separated from allyl sulfide degrading enzyme, and the allyl sulfides are included in β cyclodextrin.