Method for aging garlic

Abstract

To provide a low-temperature aging method for garlic that has an improved disinfection process for mold and also provide a low-temperature-aged garlic that is improved in its utilization method.SOLUTION: A low-temperature aging method for garlic according to the present invention includes a disinfection step at about 60°C or higher that is performed before the aging step. A low-temperature-aged garlic according to the present invention is added as an ingredient to Kinzanji miso or the like.SELECTED DRAWING: Figure 1

Description

[0001] The present invention relates to a method for ripening garlic.

[0002] Garlic is a health food that has been utilized in various ways. 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. 6199261 Patent published No. 202-161078 Patent No. 60355477 Patent published No. 2023-113120 Patent application No. 2024-70963 Summary of the Invention [Problem to be solved by the invention]

[0004] The conventional aging method involves heating garlic at approximately 80°C, but heating reduces the volatile allicin, an active ingredient in garlic, eliminating the garlic smell. When raw garlic is cut, allinase enzymes are activated, producing allicin, which is known to activate natural killer cells. This component is reduced when the conventional aging method is performed at approximately 80°C. To address this issue, the inventors devised a low-temperature aging method using freezing and refrigeration, and patent 60355477 was granted. However, products produced using this low-temperature aging method rarely develop mold, depending on the conditions of the garlic used. While JP 2023-113120 describes frozen storage as a measure to prevent mold growth during long-term storage after aging, it is necessary to prevent mold growth before frozen storage. Furthermore, further improvements in the application method were necessary to popularize this invention. [Means for solving the problem]

[0005] The experimental results obtained using the above method are as follows. Garlic cloves were soaked in 60°C water for approximately two hours, then frozen for approximately seven days to prevent root growth. The aged garlic was then stored in a refrigerator for approximately two months or more to mature. Once aging was complete, it was stored in a freezer. Alternatively, the garlic was soaked in food-grade alcohol with an alcohol content of 70% or more, or placed in a bag and sprayed with alcohol with an alcohol content of 70% or more, and then frozen for approximately seven days to prevent root growth. The aged garlic was then stored in a refrigerator for approximately two months to mature. Once aging was complete, it was stored in a freezer. The low-temperature-aged garlic of the present invention was added to various miso pastes, allowing consumers to ingest useful ingredients such as S-allyl cysteine ​​contained in the low-temperature-aged garlic of the present invention by eating the miso as they normally consume it. Similarly, the useful ingredients such as S-allyl cysteine ​​contained in the low-temperature-aged garlic of the present invention could be ingested by adding the garlic to commonly consumed foods such as cheese, butter, white fish paste products, and rice seasonings. [Effects of the Invention]

[0006] The present invention can effectively disinfect mold during the garlic aging process. It can be widely used by adding it to commonly consumed products such as Kinzanji miso, garlic miso, cheese, butter, white fish paste products, and furikake seasonings. [Brief explanation of the drawings]

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

[0008] The results of an experiment using the method of the present invention are described below. Due to the occurrence of mold, countermeasures were investigated. Since the most reliable method for removing mold is to soak garlic in water at approximately 60°C, this method was tested. Six cloves of moldy white garlic were soaked in water at approximately 60°C for two hours, removed, frozen for two days, and then aged in the refrigerator for two months. To our surprise, they turned a beautiful orange color, demonstrating their maturation. This was a major discovery. Source: National Consumer Affairs Center of Japan https: / / www.kokusen.go.jp / wko / pdf / wko-202101_04.pdf Common types and characteristics of mold TIFF2025159680000002.tif51157As a supplementary preventative measure after root control, you can also soak the plants in olive oil, sesame oil, soy sauce, or vinegar. By adding the low-temperature fermented garlic of the present invention to miso, you can continuously ingest useful ingredients such as S-allyl cysteine ​​and maintain the health benefits of the miso. By regularly consuming miso, you can continuously ingest S-allyl cysteine ​​without any special effort. The S-allylcysteine ​​content of the product of the present invention (called orange garlic) and other aged garlics is shown in the table below. The product of the present invention contains a high concentration of S-allylcysteine. S-allyl cysteine ​​content (other companies' products are based on publicly available data) TIFF2025159680000003.tif68157The manufacturing method for the product added to miso is as follows. ▲1▼Kinzanji miso is made by combining our low-temperature fermented garlic, miso, and a variety of vegetables. "Kinzanji miso" is a specialty of Togane City, Chiba Prefecture, and is a miso that has been produced in Chiba Prefecture for a long time. This miso is made by combining soybeans with barley koji and adding vegetables such as melon, eggplant, and ginger. It is a local dish enjoyed not only in Chiba Prefecture, but also in Wakayama Prefecture, Aichi Prefecture, and Shizuoka Prefecture. Wakayama Prefecture selected 155 products as recommended products for the 2021 "Premium Wakayama" award. The best product was "Kinzanji Miso Ota Kyusuke Ginjo." Adding chopped low-temperature fermented garlic of our invention to Kinzanji miso creates a beautiful orange-colored appearance, a pleasant texture, and outstanding health benefits. It's a wonderful combination. The feature of this method is that the garlic aged at low temperature of the present invention is simply chopped and added as an ingredient to Kinzanji miso; there is no heating step. As a result, the useful components of the low-temperature fermented garlic of the present invention can be prevented from being damaged by heating. (2) After frying miso, sesame oil, and sugar and cooling them, the present invention's low-temperature fermented garlic is chopped to produce low-temperature aged garlic miso. This manufacturing method prevents the useful components of the low-temperature aged garlic from being lost by heating. (3) The low-temperature fermented garlic of the present invention is pickled in miso. There is no heating step, and the useful components of the low-temperature fermented garlic of the present invention are not lost by heating. (4) Add the cold-fermented garlic of the present invention, grated or chopped, to the miso used in miso soup. (5) The cold-fermented garlic of the present invention is grated and made into granules by the freeze-drying method and added to the ingredients of instant miso soup. By adding the low-temperature aged garlic of this invention to commonly consumed foods such as cheese, butter, white fish paste products, and furikake seasoning, the beneficial ingredients such as S-allyl cysteine ​​can be ingested regularly, and the health benefits can be sustained. S-allyl cysteine ​​can be continuously ingested without the need for any special effort. It can also be used to combat garlic odor. That is, apples can be used to combat bad breath after eating garlic dishes. The apple polyphenols contained in apples combine with allicin to convert them into odorless components, thereby suppressing the garlic odor. Apple powder, which is made by processing apples into a powder, can be added to the low-temperature fermented garlic of the present invention to provide a deodorizing measure. Garlic crackers can be made by spreading miso containing the low-temperature fermented garlic of the present invention on rice crackers. The low-temperature fermented garlic of the present invention can be processed into a powder, to which apple powder is added, and a product can be made by packaging it in a stick bag. The low-temperature fermented garlic of the present invention can be flash-frozen and used as an additive to various foods.

Claims

1. A garlic aging method in which garlic is sterilized at approximately 60°C, then frozen to prevent root damage, and then aged in a refrigerator or other environment at 2°C to 20°C.

2. A method of aging garlic by soaking it in alcohol during the aging process.

3. As a supplementary preventative measure after root control, garlic can be aged in olive oil, sesame oil, soy sauce, or vinegar.

4. The garlic is frozen to stop the roots, then aged at low temperatures of approximately 2 to 20 degrees Celsius before being added to Kinzanji miso.

5. The method for producing the low-temperature aged garlic miso of the present invention comprises frying miso, sesame oil, and sugar, cooling the mixture, and then adding garlic that has been aged at a low temperature of about 2°C to 20°C.

6. A manufacturing method in which garlic is frozen to stop roots, then aged at low temperatures of approximately 2 to 20 degrees Celsius, and then added to miso.

7. The method for producing miso pickles in which garlic aged at low temperatures of about 2°C to 20°C is added to miso.

8. A method for producing instant miso soup in which garlic fermented at low temperatures of about 2°C to 20°C according to the present invention is grated and made into granules by a freezing method, which are then added to the ingredients of the instant miso soup or to the ingredients.

9. The garlic is frozen to stop the roots, then aged at low temperatures of about 2 to 20 degrees Celsius, and then grated and powdered. Apple powder or concentrated juice is added to this, and the product is individually packaged in sticks.

10. A method for producing miso rice crackers in which miso garlic containing garlic fermented at low temperatures of about 2°C to 20°C is spread on rice crackers.

11. The present invention relates to a method for producing garlic fermented at a low temperature of about 2°C to 20°C, which is flash-frozen, and then powdered to produce a food ingredient.

12. The method of the present invention for producing butter or cheese by kneading garlic aged at low temperatures of about 2°C to 20°C into the butter or cheese

13. The method of the present invention for producing a white fish paste product by kneading garlic aged at low temperatures of about 2°C to 20°C into the product

14. A method for producing furikake seasoning by adding garlic aged at low temperatures of about 2°C to 20°C according to the present invention

Images