Method for manufacturing garlic paste, garlic paste, and pasta sauce using the same.

Abstract

The objective is to provide a method for producing garlic paste having a desirable cooking aroma, and to provide garlic paste produced by this method, and a pasta sauce using the garlic paste. [Solution] Garlic paste is manufactured through a process of shredding raw garlic to a predetermined size, freezing the shredded garlic, and heating the frozen garlic with oil. Pasta sauce is then made using this garlic paste.

Description

Technical Field

[0001] The present invention relates to a method for producing garlic paste that can be used for pasta sauce, the garlic paste, and a pasta sauce using this garlic paste.

Background Art

[0002] As a prior art of garlic sauce, for example, the garlic sauce described in Patent Document 1 can be cited. The garlic sauce described in Patent Document 1 uses dried garlic cuttings of a predetermined size and garlic powder of a predetermined size, has a content of dried garlic cuttings of 5 to 30% by mass, a ratio of garlic powder to 1 part of dried garlic cuttings of 0.005 to 0.2 parts, and a ratio of edible oil in the garlic sauce of 65 to 90% by mass or less.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Conventional garlic paste has a problem that the light roasting aroma (preferred cooking aroma) of garlic when lightly stir-fried in a frying pan is not sufficient for the chopped garlic.

[0005] An object of the present invention is to provide a method for producing garlic paste having a preferred cooking aroma, and a pasta sauce using the garlic paste produced by this production method.

Means for Solving the Problems

[0006] As a result of diligent efforts to solve the above problems, the inventors have completed a method for producing garlic paste having a desirable cooking aroma by shredding raw garlic to a predetermined size, freezing the shredded garlic, thawing the frozen garlic, and heating it while in contact with a predetermined amount of oil.

[0007] The present invention The process involves shredding raw garlic to a predetermined size, A freezing step is performed in which the garlic shredded in the aforementioned shredding step is frozen. A heating step in which the garlic frozen in the aforementioned freezing step is heated together with oil and fat, This is a method for producing garlic paste, characterized by containing [a specific ingredient].

[0008] Furthermore, the present invention is characterized in that the predetermined size is such that it passes through a sieve with a mesh opening of 10.0 mm and passes through a sieve with a mesh opening of 0.5 mm.

[0009] Furthermore, the present invention is characterized in that the ratio of garlic to oil in the garlic paste is in the range of 5:5 to 9:1.

[0010] Furthermore, the present invention is a pasta sauce characterized by containing garlic paste produced by the method for producing garlic paste described above. [Effects of the Invention]

[0011] According to the present invention, it is possible to realize a method for producing garlic paste having a desirable cooking aroma. Furthermore, according to the present invention, it is possible to provide a pasta sauce using the garlic paste produced by the above method. [Modes for carrying out the invention]

[0012] <Garlic ingredients> The garlic raw material used in this invention can be any garlic bulb, and is not limited to any particular type of garlic. Raw garlic may be with the skin on, or peeled, and is preferably whole. Raw garlic may be collected immediately after harvesting, or it may be shipped after storage or blanching. Storage does not have to be frozen; it can be refrigerated or at room temperature. There are also no restrictions on variety or production area, and garlic of two or more varieties or from two or more production areas may be used together.

[0013] Examples include Fukuchi White Six-Clove Garlic, Shanghai Early-Maturing Garlic, Isshu Early-Maturing Garlic, Island Garlic, Jumbo Garlic, Petit Garlic, Mogami Red Garlic, Hirado Garlic, Hakata Eight-Clove Garlic, Pink Garlic, and Shandong Garlic.

[0014] According to the 2020 edition of the Standard Tables of Food Composition in Japan, the moisture content of raw garlic is 63.9% by weight. In this embodiment, however, the moisture content of raw garlic is, for example, 20% to 98% by weight, preferably 55% to 75% by weight. The moisture content of dried garlic is, for example, less than 20% by weight.

[0015] <Shredded size> In this invention, raw garlic is finely chopped using a dicer. The size of the garlic is preferably such that it fits through a sieve with a mesh size of 10.0 mm to 0.5 mm, more preferably such that it fits through a sieve with a mesh size of 5.0 mm to 1.0 mm, and even more preferably such that it fits through a sieve with a mesh size of 4.0 mm to 1.40 mm.

[0016] Garlic cloves (minced or grated) that are small enough to pass through a sieve with a mesh size of 0.5 mm tend to burn easily, preventing the desired aroma from being achieved. On the other hand, garlic cloves that are large enough to pass through a sieve with a mesh size of 10.0 mm or larger (roughly chopped pieces, including whole cloves) do not heat through easily, resulting in a weak, raw-tasting aroma.

[0017] The mincing of the raw garlic raw material is not limited to that by a dicer, and for example, a food slicer, a chopper, a silent cutter, etc. may be used to mince it to the above-mentioned size.

[0018] <Freezing temperature> In the present invention, the minced raw garlic is frozen in a freezer. As the temperature range of the freezer, it is only necessary that the garlic tissue is not damaged by freezing. Although not particularly limited, for example, it is preferably -40°C to -18°C. The minced raw garlic is frozen in the freezer for about 0.5 hours to 24 hours. It may be frozen for more than 24 hours as long as there is no significant quality deterioration such as freezer burn. The freezing may be slow freezing or rapid freezing.

[0019] <Thawing> In the present invention, the frozen garlic is thawed. In this embodiment, the thawing process is carried out in the refrigerator overnight, but for example, it may be thawed in a thawing cabinet or the like. The thawing process is not necessarily required.

[0020] <Oil and fat> In the present invention, the garlic that has undergone the freezing process is mixed with oil and fat and heated. The oil and fat used in the present invention includes, for example, vegetable oils and fats such as sesame oil, soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, rice oil, olive oil, palm oil, coconut oil, animal oils and fats such as beef tallow, lard, chicken fat, fish oil, butter, and processed oils and fats such as margarine and shortening. Fragrant flavor oils and extracted oils may also be used. One of these may be used, or a plurality of types may be used. The oil and fat is not limited to this, and any oil and fat suitable for food may be used. In addition, when passing through a thawing process after the freezing process, the garlic and oil and fat after the thawing process are mixed and heated.

[0021] The ratio of garlic to oil in the garlic paste is preferably 5:5 to 9:1, and more preferably 8:2. When the ratio of garlic to oil is 9:1 or more, the amount of oil is small, and the contact between the garlic pieces and the oil is not sufficient, resulting in a weak aroma. Also, when the ratio of garlic to oil is less than 5:5, the roasted aroma of garlic becomes too strong and does not result in a favorable aroma.

[0022] <Heating> Heat while stirring the frozen garlic or thawed garlic so that the product temperature is in the range of 60 to 120°C. The product temperature is preferably 70 to 110°C, more preferably 80 to 100°C. If the product temperature is 60°C or less, it will have a raw garlic aroma, and if it exceeds 120°C, it will burn. The heating time is 20 minutes to 180 minutes, preferably 60 minutes to 160 minutes, and more preferably 90 to 140 minutes after the product temperature reaches the range of 60 to 120°C.

[0023] The equipment used for heating may be any device that can heat the garlic while stirring, and is not limited to a specific device. Specifically, for example, a kneader, a flat pan, a pressure cooker, a ribbon mixer, etc. can be mentioned. The pressure inside the device used for heating may be normal pressure, or a reduced pressure or pressurized state, and is not limited to a specific internal pressure of the device.

[0024] The heating method may be any method that can heat the garlic so that the product temperature is 60 to 120°C, and is not limited to a specific method. For example, it may be a method of heating with an open fire, a method of providing a jacket on the device and circulating steam or hot water in the jacket for indirect heating, or a method of heating with electromagnetic waves such as infrared rays or microwaves. Preferably, it is a method of circulating steam or hot water in the jacket for indirect heating.

[0025] <Method for manufacturing garlic paste> The method for producing garlic paste according to the present invention includes a shredding step of shredding raw garlic to a predetermined size, a freezing step of freezing the shredded garlic, a thawing step of thawing the frozen garlic, and a heating step of heating the thawed garlic together with oil. The thawing step is not a mandatory step, and the heating step may be performed after the freezing step without going through the thawing step. The thawing step is performed to reduce the risk of oil splattering during the heating step and to shorten the heating time, and the effect of the present invention does not change in any way whether or not the thawing step is performed.

[0026] <Examples of garlic paste applications> The garlic paste produced by the manufacturing method of the present invention can be used in foods such as garlic ingredients for Chinese and ethnic seasonings, garlic ingredients for retort curries, and garlic paste products sealed in tube-shaped containers. It can also be suitably used in pasta sauces containing garlic paste. The seasonings and sauces may be filled into containers and sterilized. [Examples]

[0027] The present invention will be specifically described below with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0028] <Example 1> Raw garlic was finely chopped into 3mm pieces using a dicer. The chopped garlic was stored in a -18°C freezer for 10 hours. The frozen garlic was thawed in a refrigerator, and 10g of oil was added to 90g of garlic. The mixture was heated in a stirring cooker at 100°C for 120 minutes to obtain the garlic paste of Example 1.

[0029] <Example 2> The same conditions as in Example 1 were used, except that 20g of oil was added to 80g of garlic, to obtain the garlic paste of Example 2.

[0030] <Example 3> The same conditions as in Example 1 were used, except that 30g of oil was added to 70g of garlic, to obtain the garlic paste of Example 3.

[0031] <Example 4> The same conditions as in Example 1 were used, except that 50g of oil was added to 50g of garlic, to obtain the garlic paste of Example 4.

[0032] <Example 5> The same conditions as in Example 2 were used, except that the raw garlic was finely chopped to 0.5 mm using a dicer, to obtain the garlic paste of Example 5.

[0033] <Example 6> The same conditions as in Example 2 were used, except that the raw garlic was finely chopped into 10mm pieces using a dicer, to obtain the garlic paste of Example 6.

[0034] <Comparative Example 1> Raw garlic was finely chopped into 3mm pieces using a dicer. The chopped garlic was stored in a -18°C freezer for 10 hours. The frozen garlic was thawed in a refrigerator, and 60g of oil was added to 40g of garlic. The mixture was heated in a stirring cooker at 100°C for 120 minutes to obtain the garlic paste of Comparative Example 1.

[0035] <Comparative Example 2> Raw garlic was stored in the freezer for 10 hours, then thawed in the refrigerator and finely chopped into 3mm pieces using a dicer. 20g of oil was added to 80g of the chopped garlic, and the mixture was heated in a stirring cooker at 100°C for 120 minutes to obtain the garlic paste of Comparative Example 2.

[0036] <Comparative Example 3> Raw garlic was shredded to 3mm using a dicer without freezing. The shredded garlic was mixed with 20g of oil for every 80g of garlic and heated in a stirring cooker at 100°C for 120 minutes to obtain the garlic paste of Comparative Example 3.

[0037] <Comparative Example 4> Raw garlic was stored in the freezer for 10 hours, then thawed in the refrigerator. 20g of oil was added to 80g of garlic, and the mixture was heated in a stirring cooker at 100°C for 120 minutes to obtain the garlic paste of Comparative Example 4.

[0038] <Comparative Example 5> Dried garlic was finely chopped into 2.5 mm pieces using a dicer. The chopped garlic was mixed with 20 g of oil for every 80 g of garlic and heated in a stirring cooker at 100°C for 120 minutes to obtain the garlic paste of Comparative Example 5.

[0039] Seven expert panelists tasted the garlic pastes from Examples 1-6 and Comparative Examples 1-5, and evaluated their aroma and taste.

[0040] <Evaluation Criteria for Garlic Paste> 5: The aroma and flavor of garlic are very close to what it tasted like when it was cooked. 4: You can taste and smell the garlic just as it does when it's cooked. 3: The garlic aroma and flavor are somewhat similar to those of garlic used during cooking. 2: The garlic aroma and flavor, which are close to those present during cooking, are somewhat lacking. 1: The garlic aroma and flavor are not as strong as they were during cooking. Table 1 summarizes each condition and the evaluation results.

[0041] [Table 1]

[0042] As shown in Table 1, the garlic pastes according to Examples 1 to 6 were garlic pastes that brought out the natural sweetness and umami of garlic, as well as having a desirable cooking aroma.

[0043] On the other hand, the garlic pastes in Comparative Examples 1 to 5 had a weak garlic flavor and no noticeable cooking aroma, lacked a desirable cooking aroma, and had a poor taste.

[0044] From the above results, it was clear that the garlic paste produced through a shredding process in which raw garlic is cut into predetermined sizes, a freezing process in which the shredded garlic is frozen, and a heating process in which the frozen garlic is heated with oil, is a garlic paste that brings out the original sweetness and umami of garlic and has a desirable cooking aroma.

[0045] Next, pasta sauces (peperoncino sauces) were prepared using the garlic pastes from Examples 1-6 and Comparative Examples 1-5, and these were designated as Examples 7-12 and Comparative Examples 6-10.

[0046] Specifically, 7g of each garlic paste was combined with 1 / 2 a red chili pepper (with the stem removed and seeds taken), 20g of olive oil, and 2g of salt to make a pasta sauce (peperoncino sauce). 100g of dried pasta was cooked for the specified time to prepare one serving. Olive oil and chili peppers were heated in a frying pan over low heat, then the heat was turned off. Each garlic paste and salt were added to the frying pan and mixed. The cooked pasta was then added and tossed to create Examples 7-12 and Comparative Examples 6-10.

[0047] Seven expert panelists tasted the pasta sauces (peperoncino sauces) from Examples 7-12 and Comparative Examples 6-10, and evaluated their aroma and taste.

[0048] <Evaluation Criteria for Pasta Sauces> 5: The aroma and flavor of garlic are very close to what it tasted like when it was cooked. 4: You can taste and smell the garlic just as it does when it's cooked. 3: The garlic aroma and flavor are somewhat similar to those of garlic used during cooking. 2: The garlic aroma and flavor, which are close to those present during cooking, are somewhat lacking. 1: The garlic aroma and flavor are not as strong as they were during cooking. Table 2 summarizes each condition and the evaluation results.

[0049] [Table 2]

[0050] From the above results, the pasta sauces of Examples 7 to 12, which used the garlic pastes of Examples 1 to 6, were pasta sauces (peperoncino sauces) that had a desirable garlic flavor. Therefore, it has become clear that the garlic paste produced by the manufacturing method of the present invention can be suitably used in pasta sauces.

Claims

1. The process involves shredding raw garlic to a predetermined size, A freezing step is performed in which the garlic shredded in the aforementioned shredding step is frozen. A heating step in which the garlic frozen in the aforementioned freezing step is heated together with oil and fat, A method for producing garlic paste, characterized by containing [a certain ingredient].

2. The method for producing garlic paste according to claim 1, characterized in that the predetermined size is such that it passes through a sieve with a mesh opening of 10.0 mm and passes through a sieve with a mesh opening of 0.5 mm.

3. A method for producing garlic paste according to claim 1 or 2, characterized in that the ratio of the amount of garlic to the amount of oil in the garlic paste is in the range of 5:5 to 9:

1.

4. A pasta sauce characterized by containing garlic paste produced by the method for producing garlic paste described in claim 1.

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