JPH1066536A - Garlic-flavored preparation and garlic-flavored food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a garlic-flavored food capable of sufficiently giving a feeling of a specific fresh aroma held by a grated garlic as a lingering scent and holding a preserving property thereof. SOLUTION: This garlic flavor preparation contains a first aroma component of one or more kinds selected from α-pinene, β-pinene, limonene, γ-terpinene, citral, cineol, linalol, citronellal, isocitral, sabinene, terpineolene, safrole and myrcene, and a second aroma component of one or more kinds selected from diallyl sulfide, diallyl disulfide, deallyl trisulfide and allycin.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a garlic flavored preparation having an original garlic flavor and a garlic flavored food prepared by containing the garlic flavored preparation and having a garlic original aroma.

[0002]

2. Description of the Related Art Grated garlic products have conventionally been marketed as foods having the original garlic flavor. This grated garlic product can be, for example, thawed frozen ground garlic and add it to cellulose, citric acid, etc.
An H adjuster was added, and the mixture was stirred and mixed by a microspeed mixer to obtain grated garlic adjusted to a low pH. The grated garlic was filled and sealed in a synthetic resin tube to obtain a preservable grated garlic product.

[0003]

However, conventional grated garlic contains various pH adjusters and the like in order to impart preservability, so that it has a flavor that is originally felt in grated garlic, and is not felt as a residual scent. I couldn't feel the refreshing scent. Here, if only garlic is used, a garlic-flavored food having this refreshing aroma can be prepared. However, in this case,
Its preservability cannot be sufficiently maintained, and the use of a large amount of garlic becomes expensive. Therefore, an object of the present invention is to provide a garlic-flavored food having a refreshing scent as a remaining scent originally felt as garlic without using only garlic and at low cost. In addition, an object of the present invention is to provide a garlic flavor that can sufficiently feel a refreshing scent as a remaining scent, which is originally felt in garlic even when various pH adjusters or the like are used to impart preservability. To provide food.

[0004]

The present invention provides an α-pinene,
β-pinene, limonene, γ-terpinene, citral,
One or more first flavor components selected from the group consisting of cineol, linalool, citronellal, isocitral, sabinene, terpineol, safrole, and myrcene, and a group consisting of diallyl sulfide, diallyl disulfide, diallyl trisulfide, and allicin The above object is achieved by a garlic flavor preparation comprising one or more second flavor components selected from the group consisting of:
Further, the present invention solves the above-mentioned problems by a garlic flavored food containing the above-mentioned garlic flavored preparation.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION As the first fragrance component used in the present invention, α-pinene, β-pinene, limonene, γ-terpinene, citral, cineol, linalool, citronellal, isocitral, sabinene, terpineolene,
Safrole, and myrcene. These first
Is an ingredient not originally contained in garlic. By including these first flavor components in the garlic-flavored food of the present invention, a unique refreshing scent as the remaining scent possessed by the grated garlic can be produced. Among these flavor components, α-pinene, β-
It is preferable to use any one of pinene, limonene, γ-terpinene, citral, and linalool, or a mixture thereof, and more preferably, α-pinene, β-pinene, limonene, and γ-terpinene, or any of these. It is preferred to use a mixture of

[0006] The amount of the first flavor component in the garlic flavor preparation and the garlic flavored food is determined by the ratio of the first flavor component to the second flavor component of the present invention. First fragrance component of the present invention:
The ratio of the second fragrance component is preferably 10 ⁻⁶ : 1 to 1000: 1, and more preferably 3 × 10 ⁻⁶ : 1 to 10 ⁻² : 1. The amount of the first flavor component is preferably 10 ^-7 % to 0.1% by weight, preferably 10 ^-6 % to 10 ^-5 % by weight, based on 100% by weight of the whole garlic flavored food. There should be.

The first fragrance component used in the present invention is kosho, cardamom, ginger, shiso, nutmeg, sage,
It is found in rosemary, oregano, lemon, lemongrass, sansho, laurel, majowan, savory, celery, thyme, marjoram, lime, and orange. Thus, the above-mentioned first fragrance component can be supplied by the above-mentioned itself or an extract thereof. Of course, the first fragrance component can be directly synthesized. When provided by extracts, all of these extracts contain the first aroma components α-pinene, β-pinene, limonene, γ-terpinene, citral, cineol, linalool, citronellal, isocitraral, sabinene, terpineolene, Contains safrole and myrcene. Therefore, when one of these extracts is used, two or more of the above-mentioned first flavor components can be added to a garlic flavor preparation or garlic flavored food. Of course, two or more first flavor components may be used, or two or more of the above-mentioned extracts may be used. When the extract containing the first fragrance component is used, the content of the first fragrance component in the extract varies depending on each extract. Therefore, the first scent component is in the above range, that is, the ratio of the first scent component to the second scent component is 10 ⁻⁶ : 1 to 1
The ratio is preferably 1000: 1, preferably 3 × 10 ⁻⁶ : 1 to 10
The amount of extract should be determined so that ^-2 : 1. In particular, the amount of the extract containing the first aroma component is preferably 10 ^-6 % to 1.0% by weight, and more preferably 10 ^-4 % to 0.1% by weight, based on 100% by weight of the whole garlic flavored food. weight%
It is good.

[0008] The extract containing the first fragrance component can be obtained by a general method for producing a vegetable fragrance. These methods include squeezing, extraction, and steam distillation. Among them, the extraction method includes a method using a non-volatile solvent or a volatile solvent, a method for producing an extract that removes the solvent after extraction with a solvent, and a method of directly containing alcohol as a diluting solvent in an alcohol extract of a natural product. And the production of aromatic tinctures. It is preferable that any extract containing the first fragrance component used in the present invention is added as a steam distillate, but the extraction method is not limited to the above, and the extract used for other foods is preferably used. Then, any extraction method may be used.

[0009] The second fragrance component used in the present invention includes diallyl sulfide, diallyl disulfide, diallyl trisulfide, and allicin. These are components that produce an irritating odor contained in garlic. Of these second aroma components, diallyl sulfide and diallyl disulfide are the main components of the pungent odor of garlic, and preferably contain these.
That is, among the above-mentioned second fragrance components, diallyl sulfide or diallyl disulfide is used alone, or both are used, or a mixture of any one and the other second fragrance component is used. Or a mixture of both and the other second flavor component. As described above, the amount of the second flavor component used in the present invention is determined by the ratio of the second flavor component to the first flavor component of the present invention. Among them, the amount of the second flavor component is preferably 10 ^-4 % by weight to 0.1% by weight, preferably 10 ^-3 % by weight to 0.03% by weight, based on 100% by weight of the whole garlic flavored food.
It is good.

[0010] These second flavor components are generally contained in vegetables belonging to the genus Allium. Vegetables included in the genus Allium include, for example, garlic, onion, asafetida, scallion, chive, ginger, garlic, leeks, and leaks. The second flavor component can be provided by garlic itself, or the vegetable extract containing garlic, or a mixture of garlic itself and the vegetable extract. Garlic itself,
The vegetable extract containing garlic and garlic contains two or more second flavor components. Therefore, by using any of these, two or more kinds of the above second flavor components can be added to food. Of course, even if two or more of the above-mentioned second flavor components are used, or two or more of the above-mentioned vegetables or extracts thereof are used, two or more second flavor components can be added to food.

[0011] The extract containing the second flavor component is
If used, the content of the second aroma component contained in the extract
Varies with each extract. Therefore, the second incense
So that the gas component falls within the above range, that is, the first flavor component
Min: the ratio of the second fragrance component is 10 ^-6: 1 to 1000: 1
Preferably 3 × 10^-6: 1 to 10^-2: 1
To determine the amount of extract containing the second fragrance component
Is good. Specifically, the extraction containing the second fragrance component
The amount of food is 10% in 100% by weight of the whole garlic flavored food. ^-3Heavy
% To 1.0% by weight, preferably 10% by weight.^-2
It is preferably between 0.3% and 0.3% by weight. In addition, garlic
When used as such, the first flavor component: garlic
The weight ratio of itself is 10^-9: 1 to 10^-3: 1, preferably
Ten^-8: 1 to 10 ^-7: 1 is preferable.

The extract containing the second flavor component can also be obtained by a general method for producing a vegetable flavor as described above. It is preferable that any of the extracts containing the second fragrance component used in the present invention be added as a steam distillate. However, the present invention is not limited to the extraction method, and any extraction method may be used as long as it is an extract used for other foods.

The garlic flavor preparation can be obtained by mixing the above-mentioned first and second flavor components in the above-mentioned amounts. A garlic flavored food is obtained by blending the garlic flavored preparation with food, that is, by preparing a food containing the garlic flavored preparation. Garlic flavored foods, such as grated garlic containing garlic as a main component, and foods using garlic as a seasoning additive, such as garlic soy sauce, garlic dressing, garlic mayonnaise, Italian cooking seasoning, sashimi sauce, sauce for grilled meat And garlic oil.

The above garlic flavored food is manufactured as follows.
Can be built. For example, for grated garlic products
explain about. Frozen, containing a second flavor component
Thaw 30 parts by weight to 99.9 parts by weight of ground garlic,
PH adjuster such as citric acid 0.1 to 1.0 parts by weight
Parts, if necessary, 0 to 10 parts by weight of cellulose, 0 to 2 parts of salt
0 parts by weight and 0 to 70 parts by weight of water.
First fragrance component of the invention 10 ^-7~ 0.1 parts by weight
100 parts by weight as a body
Mix and stir with grated garlic (pH
3.8) is obtained. Put this grated garlic in a synthetic resin tube
Filled, sealed and preserved with grated garlic
Goods. First and second fragrance components of the present invention
May be included in any of the above manufacturing steps.
However, considering the volatility of these compounds, it is preferable
Should be included in the latter half of the manufacturing process. In particular, the present invention
The first flavor component should be included in the latter half of the manufacturing process.
No. Garlic dressing as a garlic flavored food
And the like, the first fragrance component and the second fragrance component described above
Garlic flavor mixture obtained by mixing
Products can be obtained by adding them to dressings, etc.
Wear.

[0015]

According to the present invention, a garlic-flavored food having a refreshing aroma as a lingering scent originally felt in garlic can be prepared without using garlic, or without using a large amount of garlic. Can be provided at cost. Further, according to the present invention, it is possible to provide a garlic flavored preparation in which the above garlic flavored food can be prepared at low cost. Furthermore, according to the present invention, even when various pH adjusters or the like are used for imparting preservability, garlic flavored foods which can be sufficiently felt as a scent originally felt in garlic and which can sufficiently feel a refreshing scent as a remaining scent. Can be provided. The following examples further illustrate the present invention.

[0016]

【Example】

Example 1 0.01 part by weight of Kosho steam distillate was added to 99.99 parts by weight of diallyl disulfide extracted from garlic to obtain a garlic flavor preparation of the present invention. This garlic flavored product had a refreshing scent as the remaining scent.

[0017]

Example 2 Extracts a) to k) shown in Table 2 were used as the first flavor component of the present invention, and the second flavor component of the present invention was supplied from garlic itself. Grated garlic as a base was prepared in the amounts shown in Table 1, excluding the first fragrance component of the present invention. That is, 84.4999 parts by weight of frozen ground garlic were thawed, and 5 parts by weight of cellulose, 10 parts by weight of sodium chloride, and 0.5 part by weight of citric acid were added thereto,
Grated garlic as a base was prepared. To this base grated garlic, extract a) to k) shown in Table-2
Was added, and the mixture was stirred and mixed by a micro speed mixer to obtain grated garlic (pH 3.8). This grated garlic had a refreshing scent as the remaining scent.

[0018]

[Table 1]

[0019]

[Table 2] Extract containing the first fragrance component parts by weight a) Kosho (steam distillate) 0.0001 b) cardamom (steam distillate) 0.0001 c) ginger (steam distillate) 0.0001 d) perilla ( Steam distillate) 0.0001 e) Nutmeg (steam distillate) 0.0001 f) Sage (steam distillate) 0.0001 g) Rosemary (steam distillate) 0.0001 h) Oregano (steam distillate) 0.0001 i) Lemon (steam distillate) 0.0001 j) Lemongrass (steam distillate) 0.0001 k) Sansho (steam distillate) 0.0001

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code Agency reference number FI Technical display location A23L 1/226 A23L 1/226 EDF // A23L 1/212 1/212 C 1/24 1 / 24 A

Claims (8)

[Claims] 1. α-pinene, β-pinene, limonene, γ
-Terpinene, citral, cineole, linalool,
One or more first flavor components selected from the group consisting of citronellal, isocitral, sabinene, terpineolene, safrole, and myrcene, and 1 selected from the group consisting of diallyl sulfide, diallyl disulfide, diallyl trisulfide, and allicin A garlic flavor preparation comprising at least one second flavor component. 2. The first fragrant ingredient is kosho, cardamom, ginger, perilla, nutmeg, sage, rosemary, oregano, lemon, lemongrass, sansho, laurel, majowan, savory, celery, thyme, marjoram, lime, 1 selected from orange and orange extract
The garlic flavor preparation according to claim 1, which is contained as an extract of at least one species. 3. The second flavor component is provided from at least one extract selected from garlic, onion, asafetida, scallion, leek, ginger garlic, leeks, scallion, and leeks, and / or garlic. 3. A garlic flavor preparation according to claim 1 or claim 2. 4. The garlic flavor preparation according to claim 1, wherein the second flavor component is diallyl disulfide. 5. The garlic flavor according to claim 1, wherein the ratio of the first fragrance component to the second fragrance component is in the range of 10 ⁻⁶ : 1 to 1000: 1. Mix. 6. A garlic-flavored food containing the garlic flavor preparation according to any one of claims 1 to 5. 7. The garlic flavored food according to claim 6, wherein the first flavor component is 10 ^-7 % by weight to 0.1% by weight based on 100% by weight of the food. 8. The garlic flavored food according to claim 6, wherein the second flavor component is 10 ^-4 % by weight to 0.1% by weight based on 100% by weight of the food.