Method for aging garlic

Abstract

To provide a method for aging garlic with improvement measures such as shortened durations for rooting-inhibiting as well as aging and improved discoloration prevention during storing.SOLUTION: The rooting-inhibiting can be completed by freezing or rapid-freezing for a few days. Regarding the aging, the duration of aging can be shortened about within one month of storage at room temperatures after treatment of mold-generation prevention. Regarding the storage, browning caused by so-called Maillard reaction can be inhibited as kept in an oxygen-barrier bag with a deoxidizing agent for oxygen shielding under the freezing storage.SELECTED DRAWING: Figure 1

Description

[0001] The present invention relates to garlic ripening. [Background technology]

[0002] Garlic is used as a healthy food ingredient through various processing methods. In recent years, garlic has been heat-aged to produce more effective components. [Prior art documents]

[0003] [Patent documents] [Patent documents] Utility model application published No. 1882-182026 Utility model application published No. 61-199261 Patent published No. 2-161078 Patent No. 60355477 Patent application No. 2022-25133 Patent application filed on November 29, 2022 Summary of the Invention [Problem to be solved by the invention]

[0004] The conventional method for aging black garlic involves heating it at approximately 80°C for approximately 30 days. The next development, amber garlic, is stored at temperatures between 45°C and 65°C for one to two weeks. The heat-aging method for black garlic reduces the volatile allicin, the active ingredient in garlic, and eliminates the garlic odor. When raw garlic is cut, allinase enzymes produce allicin, which has been shown to activate natural killer cells. The conventional method for aging black garlic reduces this component. Furthermore, the amount of S-allyltein produced is low. To address this issue, the inventors devised a low-temperature aging method using freezing and refrigeration, and patent 60355477 was granted. However, the freezing period for root-stopping garlic was long, at one month, and improvements were needed. Patent 60355477 describes a method of aging garlic by storing it in a refrigerator, but a refrigerated storage period of several months is too long, so this improvement was necessary. Products aged using this low-temperature aging method were produced as inventory, and after long-term storage, they turned brown, dried out, and hardened, and were eventually discarded. When sold in stores, they turned brown, developed mold, and were discarded. At the time, there was no solution to this problem, and it became a major bottleneck in production and sales. [Means for solving the problem]

[0005] After conducting new experiments under different conditions to prevent root growth by freezing, we confirmed that ripening can begin even after as little as one day of freezing. Regarding the ripening method, we were unable to move away from the discovery of orange coloring in refrigerators, which was the basis for Patent 60355477. However, we broke away from our fixed thinking and realized the possibility of ripening at higher temperatures, and began ripening experiments at room temperature. To our surprise, we discovered that at room temperature (18-22°C), the coloration to orange begins in about 10 days and ripening is complete within about one month. The change from a beautiful orange color to brown is caused by the Maillard reaction (brown reaction), a chemical reaction between sugars and amino acids that occurs during ripening. This reaction produces a brown substance (melanoidin). The Maillard reaction can be inhibited by low temperatures and the exclusion of oxygen. In other words, after the orange coloring occurs during room temperature ripening, the Maillard reaction can be inhibited by freezing again and blocking oxygen. In addition, an oxygen absorber is placed in the vacuum packaging bag to block oxygen and inhibit the Maillard reaction. [Effects of the Invention]

[0006] The matured garlic of the present invention develops a beautiful orange color, making it possible to produce attractive matured garlic that is completely different from black garlic and amber garlic. The manufacturing method of the present invention involves freezing for several days to prevent root damage and then aging at room temperature for approximately one month, significantly shortening the manufacturing time. After aging at room temperature to develop an orange color, the product is placed in a vacuum-packed bag containing an oxygen scavenger and frozen, which effectively suppresses the Maillard reaction. This prevents deterioration of inventory during the manufacturing process and during logistics and commercial distribution. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 1 is a process diagram showing the manufacturing process of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0008] First, we will discuss the root-stopping process. Garlic can be root-stopped by freezing, quick-freezing, or heating. Patent 60355477 describes freezing at temperatures below -10°C for approximately one month. Recent experiments have shown that garlic can continue to mature even after a few days of freezing at temperatures of approximately -20°C. Rapid freezing using liquid nitrogen is also a possible root-stopping method. For export production, quick-freezing may be necessary to prevent contamination by plant seeds or tiny insects, and this method may be adopted. Patent 60355477 describes a method for aging garlic at a refrigerated temperature of approximately 10-11°C for approximately two months. After root-stopping, we found that aging began in approximately 10 days at room temperature (approximately 18-20°C) after taking measures to prevent mold growth, and the garlic matured to an orange color within one month. The risk of room-temperature aging is mold growth. Mold prevention methods include short-term immersion in boiling water above 60°C, exposure to hot air, immersion in an acidic solution such as vinegar, and the use of 70-80% ethanol by weight. After mold prevention treatment, the mochi must be quickly packaged in plastic bags in a mold-free environment. Mold can be prevented by using vacuum-packed bags with a high oxygen barrier and adding an oxygen absorber. Packaged mochi uses vacuum-packed bags with a high oxygen barrier and prevents mold with an oxygen absorber. For mass production, mold prevention and packaging should be carried out on a single line in a clean environment such as a clean room. One method is to carry out production in an air atmosphere above 60°C. Next, we will discuss inventory storage methods. In the commercialized product under Patent 60355477, the mochi was stored at room temperature. However, problems arose with browning and deterioration due to drying. To address these issues, refrigerated storage is used. Furthermore, to prevent browning due to the Maillard effect, the mochi is stored in sealed bags containing an oxygen absorber. An oxygen absorber is a chemical that creates an oxygen-free environment inside a sealed container. The most common type is one that absorbs oxygen using iron oxidation. Next, we will discuss commercialization using the aging method of the present invention. Matured garlic produced using the aging method of the present invention can be processed into powder and provided in capsules or tablets.Finely chopping or pasting the aged garlic of this invention and adding it to olive oil or other foods prevents deterioration of the aged garlic and reduces the garlic odor. These products can be provided in tubes or bottles. Microbial testing of the finely chopped or pasted aged garlic of this invention was conducted by the public health center, and no problems were found. We were advised that soaking in 65°C water for 20-25 minutes would achieve perfection. The paste-like material can be mixed with ingredients such as agar to form a jelly, which can be used in soy sauce for natto, miso, ramen noodles, gyoza wrappers, and more. Cooking this olive oil-soaked aged garlic with rice is delicious and produces a dish that boosts immunity. It can also be used in garlic egg yolk. Adding aged garlic produced by this process to black vinegar can also produce black vinegar garlic. A product called ajoene oil, containing the medicinal ingredient ajoene, is available. By grating the aged garlic of the present invention, waiting for two hours, then adding vegetable oil such as olive oil, and leaving it to stand at room temperature for about five days, a product with even stronger medicinal properties than conventional ajoene oil can be provided. The results of component analysis of garlic aged by the process of the present invention are shown below. ▲1▼ Diallyl lithosulfide Efficacy: Inhibits the proliferation of cancer cells, returns them to normal cells with a lifespan, and eliminates cancer cells. ⇒The aged garlic of this invention had increased in quality by more than three times compared to raw garlic. 2. Methyl allyl sulfide Efficacy: Contains ingredients that most strongly suppress platelet aggregation Inhibits carcinogenesis and prevents the proliferation of cancer cells ⇒The garlic of this invention had increased more than four times that of raw garlic. ▲3▼ Diallyl Disulfide Efficacy: Cancer prevention, antithrombotic effect, inhibiting platelet aggregation, reducing bad cholesterol, lowering blood sugar levels, strengthening physical strength, recovering from fatigue, boosting immunity and killing viruses. ⇒The aged garlic of this invention had increased in quality by more than three times compared to raw garlic. Next, the alliin in garlic is converted into allicin when it is grated. Allicin reacts with oils such as olive oil to produce ajoene, a medicinal ingredient that is effective in preventing cancer. Next, comparative data for S-allylsteine, a medicinal ingredient that has recently attracted attention, is as follows: The product obtained by the aging method of the present invention was labeled as "orange garlic." TIFF2023113120000002.tif92144

Claims

1. This method of aging garlic involves freezing the roots of the garlic, fermenting the garlic in a refrigerator or at room temperature (approximately 18°C ​​to 20°C), and then storing the garlic in a frozen state to prevent deterioration of its useful components.

2. This is a method of aging garlic in which the roots are stopped by freezing and then the garlic is aged at room temperature (approximately 18°C ​​to 20°C).

3. This method for aging garlic involves root-proofing by freezing and then aging by refrigeration or at room temperature (about 18°C ​​to 20°C), and includes, before root-proofing and at the start of aging after root-proofing, immersing the garlic in hot water at about 60°C for a short time, exposing it to hot air for a short time, immersing it in an acidic solution such as vinegar for a short time, or using ethanol at a weight percentage of 70 to 80%, to prevent mold growth.

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