• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:

    公开号:ES2887607A2
    申请号:ES202190068
    申请日:2020-05-28
    公开日:2021-12-23
    发明作者:Ambrosios Kambouris；Nick Diamantopoulos
    申请人:Australian Garlic Producers Pty Ltd；
    IPC主号:
    专利说明:

    [0002] Healthy products from the green tips of garlic
    [0005] The present invention relates to the harvesting and processing of green garlic tips.
    [0008] Garlic plant harvesting commercially involves digging up the entire garlic plant using specialized equipment that travels below the garlic plant and mechanically lifts the plant from below the surface of the soil.
    [0009] Such mature garlic plants are often harvested commercially while the leaves and shoots (garlic tips) are still green. In such cases, the green tips of garlic (material above the garlic bulb), could represent between 30% and 50% of the weight of the total garlic plant.
    [0010] Subsequently, the garlic plant is cut to separate the garlic bulb from the garlic tips. Garlic tips, although green, have so far had no commercial value and have been discarded at the collection site or packing house. For this reason, the equipment has not been specifically designed to collect such green tops.
    [0011] Some consumers use whole delicate immature garlic plants (bulbs, leaves, shoots) in fresh salads and other foods. However, once the garlic plant matures and the bulb increases in size, it is no longer tender to consume the entire plant.
    [0012] Instead, the large bulb of mature garlic is only used for human consumption, medicine and cooking and for the extraction of valuable garlic constituents such as garlic oil, alliin, allicin, ajoene and others. In all these cases, it is preferable that the garlic bulbs have much of the skin removed.
    [0013] Garlic bulbs must be finely macerated after removing most of the hulls to produce edible garlic paste, or garlic oil, or to produce allicin-rich fractions that are used to convert to ajoene.
    [0014] Ajoene is an organic sulfur compound found in garlic extracts. It is a colorless liquid containing sulfoxide and disulfide functional groups. The name is derived from "ajo", the Spanish word for garlic.
    [0015] Ajoene is an important compound for health benefits such as broad-spectrum antimicrobial, antioxidant, antithrombotic, prevention of yeast infection, and inhibition of gene-controlled quorum sensing activity.
    [0016] Ajoene is in very low concentration in raw garlic bulbs, so this garlic is further processed to convert precursors such as allicin or diallyl disulfide to ajoene. Such processes are well documented.
    [0017] Ajoene production has been exclusively from the traditional garlic bulb, and often from bulbs that are too ugly or too small to display in supermarkets. The competition between the use of garlic bulbs for health and food use has put a high price on this product, making it very expensive, especially for commercial production of ajoene.
    [0018] The practice of removing green garlic tips from the entire green garlic plant at harvest results in the loss of some valuable garlic constituents such as alliin, allicin, ajoene, garlic oil, and other garlic constituents. highly valued, including sugar.
    [0019] The scope here is to teach how to use the entire mature garlic plant, or just the garlic tips, for the commercial production of garlic oil, allicin, ajoene, alcohol, and vinegar derived from garlic. This optimizes the value of the garlic plant by allowing greater recovery of active ingredients for commercial use.
    [0020] Growing garlic commercially has evolved with technology over time. The plants are propagated from nurseries that grow virus-free seed. Garlic varieties are selected according to market requirements and harvesting has been mechanized. However, extracting garlic tips commercially remains a tradition, except that their extraction can be done mechanically during harvest in the field. The reason garlic tips are also not used commercially is that garlic growers have not been aware of the nutrient reserves within this part of the garlic plant.
    [0021] The object of this invention is to provide a method for harvesting green tops of garlic to take advantage of a previously discarded resource and to optimize the value of garlic plants.
    [0024] In a first aspect, the invention provides a method for producing ajoene and garlic oil products from green garlic tips comprising:
    [0025] collect garlic plants and cut the green tips of the garlic bulbs at the time of collection;
    [0026] collect the green tips in storage containers; Y
    [0027] transport the green ends to a processing site where the green ends are macerated to produce a mixture of green ends and reduce their transportation volume.
    [0028] Water can be added to the green tip mixture to make it flowable. Preferably, cell disruptive enzymes are added to the green tip mixture to release the garlic enzymes that convert alliin to allicin and release the garlic oil.
    [0029] Preferably, distillation or supercritical CO2 is used to separate the garlic oil from the greenhead mixture and leave the spent greenheads, and the liquid is extracted from the spent greenheads and fermented to produce alcohol and even vinegar.
    [0030] Preferably, allicin is extracted from the green tip mix and converted to ajoene.
    [0031] It should be noted that any of the aspects mentioned above may include any of the features of any of the other aspects mentioned above and may include any of the features of any of the embodiments described below, as appropriate.
    [0034] The present invention provides a method for harvesting green tops of garlic to take advantage of a previously discarded resource and optimize the value of garlic plants.
    [0035] Garlic tips consisting of green garlic leaves and shoots are rich in similar constituents found in garlic bulb while garlic tips remain green. Such constituents are reduced as the garlic tips dry if the plants are left in the ground for the bulb to fully mature.
    [0036] The garlic oil recovered from the leaves and stems of the green tips varies in composition with the garlic oil found in the bulb at the time of harvest. Furthermore, the analytical composition of garlic oil differs compared to mature garlic bulbs (ground dried garlic bulbs) or dried or even aged garlic varieties.
    [0037] The difference observed between bulb and green tip garlic oil is the percentage composition of total sulfur compounds. In the green tips, this amount is always less than the oil extracted from the bulb of the same garlic plant.
    [0038] Furthermore, the lower level of such total sulfur compounds is the result of predominantly less diallyl disulfide and diallyl trisulfide. This is biologically significant as each of the different components mentioned affects the functionality of the garlic oil. When the green tops of garlic are harvested and isolated from the bulb, it appears that the sulfur compounds are not as developed in the secondary and tertiary structure, i.e. in a larger diallyl sulfide form. This may even have a more powerful biological effect if ingested by humans or animals and could be useful for medicinal use.
    [0039] Modern mechanical harvesting of garlic often requires the garlic plant to be green during harvesting, as it offers the advantage of easy cutting, as the whole garlic can stand upright as it travels through the chopping saws. Harvesting the green-tipped garlic plant results in alliin and garlic oil and fermentable and non-fermentable sugars remaining in the green tips and these are later lost commercially as a result of not using the entire garlic plant. In this case, it reduces the producer's profits and the productive capacity of the land and other resources. These valuable constituents are simply lost.
    [0040] Relative to the whole green garlic plant, in some varieties of garlic, the sprout contains around 10% less allicin than the average whole green garlic plant. The leaf has about 50% less allicin than the average whole green plant.
    [0041] This similar level of percentage distribution of garlic oil is also found at optimal maturity for a variety of garlic grown in Australia. Green tips usually they have almost 75% w/w of garlic oil with respect to the w/w of garlic oil in the bulb of the same plant. Furthermore, sugar distribution monitored by Brix measurement varied slightly between leaves and shoots, but was abundant throughout the plant at harvest.
    [0042] The garlic bulb instead of the green garlic tips is used for a variety of medicinal and food purposes. The green tips, which are traditionally cut off during harvest and discarded, can, while still green, provide a host of constituents such as garlic oil, alliin, allicin, ajoene, and fermentable sugar. Amounts vary between garlic varieties and climatic conditions, but in some cases may be present at levels around 75% of the levels found in the bulb.
    [0043] The green stems or leaves of the garlic plant contain precursors that can be manipulated by established processes to produce ajoene and/or garlic oil or other desirable products. This source of unused garlic constituents also contains constituents or compounds that can be economically extracted directly for food or health uses. The option to present all of these constituents to the health or food market may involve secondary packaging such as capsules or tablets or blister packs or bottles or other protective packaging.
    [0044] The green stems or leaves of garlic plants can be processed as described in patent number: US 2012/0282334 Al, converting the allicin produced during maceration into ajoene. Alternatively, sulfur-containing compounds such as diallyl disulfide can be converted to allicin and subsequently to ajoene by further acidification (AU 2016203651 Al).
    [0045] The processing of such green stems or leaves has not been taught by the prior art and the purpose of this embodiment is to utilize any available options for processing this starting material to produce similar food and health products that are made from garlic bulbs.
    [0046] The present invention shows how green garlic tips can be processed intact with immature garlic bulbs to produce valuable constituents without discarding any part of the plant.
    [0047] A key aspect of the invention is that the green tips are finely macerated during mechanical harvesting to release intracellular constituents and reduce shipping volume. It is then distilled to remove the garlic oil and leftover body from the green tips treated to remove solids, diluted and fermented to produce alcohol, and oxidized to produce vinegar.
    [0048] Green tips that have been macerated are optionally treated with enzymes to release alliin which will become a source of allicin. This allicin source can be used to produce ajoene after the solids have been removed by a process such as centrifugation, land filtration, or cross-flow filtration or any other available processing means that converts allicin to ajoene.
    [0049] The production of garlic oil from mature garlic bulbs is well known and can be done by many traditional processes including the most important processes of chemical extraction, distillation and supercritical carbon dioxide extraction. These processes are well described elsewhere. The following description teaches the use of whole mature garlic plants or the green tips of mature garlic plants alone to ultimately produce garlic constituents that can be marketed as products for human or animal consumption.
    [0050] In the present invention, the garlic tips that are removed during mechanical harvesting can be harvested after cutting them from the garlic bulb in the field or at the packing facility. This involves collecting the garlic tips as they are cut from the bulb and transporting them to collection bins. This may involve elevators, to direct the garlic spikes from the harvester's chopping saws. The process may involve sucking or blowing the greenheads onto a conveyor system or even mechanically pushing the greenheads onto the conveyor instead of letting them fall to the ground.
    [0051] Before placing garlic greens in shipping containers in the field, it is desirable to reduce the volume of the greens to reduce the volume required to transport them for further processing. This may involve a chaff cutter or crude macerator or even a continuous mixer or a combination of such processes. Mixing may even require the addition of water for the mixers to be effective and for the mixed green tips to flow. It is preferable that the mixing used is a continuous mixing system that is done on site during harvest in the field; however, the green tips can only be cut to reduce their size and minimize the volume of transport in the field if necessary. Continuous mixing of green tips can also be done at the processing site.
    [0052] At the processing site, these minced or blended green tips can be frozen, chilled, or processed immediately after optional enzyme treatment to break down cell vacuoles and fibers and release garlic oil and other constituents of the intracellular environment, including garlic enzymes. that convert alliin to allicin.
    [0053] This unstable allicin in the mixed green tip mixture can be further converted to ajoene by several established processes described elsewhere after the green tip solids are separated from the liquid. Alternatively, the green tips can be processed directly through garlic oil extraction processes such as distillation or other oil extraction processes such as chemical ones.
    [0054] The slurry is then fed to a rotating cone distillation or other distillation method, including microwave-assisted hydrodistillation or microdistillation for garlic oil extraction. Our preferred method of distillation is to use the Flavourtech Pty Ltd Australia rotating cone distillation plant.
    [0055] Alternatively, the blended garlic greens can be further processed to remove the garlic oil using solvent extraction or supercritical CO2 extraction or chemical extraction methods.
    [0056] Alternatively, the blended or chopped green tips can be stored refrigerated for short periods of time before further processing or stored frozen for long periods.
    [0057] The green tip mixture that has been distilled to remove the garlic oil (green tips spent greens), is often very warm to hot and is likely to be pasteurized as a result of the distillation process, as it can reach almost 100 degrees Celsius during the process. Once harvested, it contains a high Brix/sugar level, which depends on the maturity of the green tip garlic, but often between around 30 and 40 Brix.
    [0058] The exhausted green tips of garlic remaining after removal of the garlic oil can undergo fermentation, whereas previously, the garlic oil would not allow fermentation. However, the solids in the spent green garlic tips must be separated from the liquid and this can be done by various means, including high speed centrifugation, diatomaceous earth filtration combined with a rotary drum vacuum filter, cross-filtering and others. forms known to those skilled in the art in the removal or separation of liquids from solids.
    [0059] Once the solids have been removed, the liquid can be diluted with drinking water and the Brix adjusted between 20 and 25 and the nutritional requirements such as yeast, available nitrogen, vitamins, etc. optimized for fermentation and inoculated with properly selected alcohol-forming yeast to ferment this type of sugar solution. The fermented sugars are converted to ethanol by appropriate yeasts. Unfermentable sugars can be converted enzymatically before starting fermentation to obtain as much ethanol as possible.
    [0060] After the fermentation is complete, the alcohol can be distilled or removed by any other known means and used for other products or beverages or fuel etc.
    [0061] Spent garlic green top solids can be used as a filler in packaged garlic paste products or used as worm feed or other agricultural purposes such as fertilizer or addition of organic material to soil.
    [0062] Garlic oil can be used for medicinal purposes (capsules for human or animal use) as well as food fortification or edible oil, or it can be reverted to allicin by oxidation and acidification and then used as a precursor for the manufacture of ajoene.
    [0063] Ajoene manufactured from green tips can be used to fortify edible butter or margarine or edible oils for human and animal consumption. Alternatively, the ajoene can be prepared for a medical or microbiological antagonist and encapsulated alone, or in combination with other crude garlic constituents such as garlic oil. A combination of garlic oil and ajoene in a capsule has the advantage of acting as an acute antimicrobial agent (garlic oil) and of preventing the expression of important quorum-sensing controlled virulence factors, particularly in biofilm-forming bacteria (ajoene ).
    [0064] The main advantage of the present invention is that the green shoots or leaves of the garlic plant can now be used commercially in the production of ajoene or garlic oil. Garlic oil from the garlic bulb or green sprouts or leaves can be oxidized and acidified as described by others to convert it back to allicin, which can then be used as a precursor to make ajoene.
    [0065] Additional advantages of using an otherwise unused portion of the garlic plant are as follows.
    [0066] Ajoene produced from green garlic stalks that would otherwise be thrown away reduces the cost of production of both ajoene and garlic oil. This will overcome the prohibitive cost of producing ajoene from a natural source, as the green leaves are not as expensive as the garlic bulb. This will allow ajoene to be accepted as a health-promoting compound faster than a synthetic ajoene equivalent.
    [0067] Garlic oil produced from green garlic stems or leaves or shoots is much cheaper as a raw material than garlic bulbs. Garlic oil, in addition to being used as a health supplement in capsules, can also be processed (oxidized and acidified) to produce ajoene. It is a simple process to distill the green tips to get garlic oil and then use the garlic oil as a source to make ajoene. This saves processing space requirements.
    [0068] The use of the green tips increases the efficiency of garlic production and quantitatively provides more usable material from the same garlic plant than ever before.
    [0069] The use of the fermentable sugars that remain after removing the garlic oil from the green garlic tips offers the opportunity to produce ethanol by fermentation. This reduces the environmental impact of garlic processing. Animals can consume the ferment residue as food.
    [0070] In a further aspect of the invention, allicin-containing green garlic tips can be used to prepare ajoene-rich butter or margarine, or an ajoene-rich edible oil for human or animal consumption.
    [0071] This involves finely macerating the green garlic tips to allow alliin to be converted to allicin by enzymes found around the garlic greens. This may involve adding a bit of drinking water to make the mixture flowable or pumpable. Solids in such a mixture are then physically removed using any method for separating solids from liquids. The liquid is then collected and buttercream or edible oil is added to the mixture and the pH is adjusted to between pH 6 and 7 with natural acids such as malic or lactic acid while mixing. The mixture is incubated at room temperature for at least two hours.
    [0072] The buttercream or oil is then separated from the liquid by letting it physically separate by gravity or by centrifugation and this is removed, to be added to other buttercream being converted to butter or to fresh edible oil. Ajoene-rich edible oil can also be added to butter or margarine to enrich it with ajoene.
    [0073] The reader will now appreciate the present invention which provides a method of harvesting green garlic tips to produce a variety of garlic products from material that would otherwise be discarded.
    [0074] It is quite possible that further advantages and improvements may be made to the present invention without departing from its scope. Although the invention has been shown and described in what is intended to be the most practical and preferred embodiment, it is recognized that deviations thereof may be made within the scope of the invention, which is not limited to the details described herein. rather it is to be given the full scope of the claims to encompass each and every one of equivalent devices and appliances. Any discussion of prior art throughout the specification should in no way be taken as an admission that such prior art is widely known or part of common general knowledge in this field.
    [0075] In this specification and claims (if any), the word "comprising" and its derivatives including "comprise" and "comprise" include each of the indicated integers, but does not exclude the inclusion of one or more integers. additional.
    权利要求:
    Claims (5)
    [1]
    1. A method for producing ajoene and garlic oil products from green garlic tips, characterized in that it comprises: harvesting garlic plants and cutting the green tips of garlic bulbs at the time of harvesting;
    collect the green tips in storage containers; Y
    transport the green ends to a processing site where the green ends are macerated to produce a mixture of green ends and reduce their transportation volume.
    [2]
    2. The method according to claim 1, characterized in that water is added to the mixture of green tips to make it flowable.
    [3]
    3. The method according to claim 2, characterized in that cell disruptive enzymes are added to the mixture of green tips to release garlic enzymes that convert alliin to allicin, release garlic oil or convert sugars into fermentable sugars to produce alcohol or vinegar after fermentation.
    [4]
    4. The method according to claim 3, characterized in that distillation or supercritical CO2 is used to separate the garlic oil from the mixture of green tips and leave the exhausted green tips, and where liquid is extracted from the exhausted green tips and is fermented to produce alcohol.
    [5]
    5. The method according to claim 3, characterized in that allicin is extracted from the mixture of green tips and converted into ajoene.
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    同族专利:
    公开号 | 公开日
    WO2020237313A1|2020-12-03|
    CN113924287A|2022-01-11|
    AU2020282385A1|2021-12-23|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    JP2608252B2|1994-09-16|1997-05-07|名古屋製酪株式会社|Garlic processing method and method for producing ajoene-containing fats and oils|
    CN103976326B|2013-02-07|2015-11-18|沈俊昇|The manufacture method of garlic stalk extract and application thereof|
    法律状态:
    2021-12-23| BA2A| Patent application published|Ref document number: 2887607 Country of ref document: ES Kind code of ref document: A2 Effective date: 20211223 |
    优先权:
    申请号 | 申请日 | 专利标题
    AU2019901848A|AU2019901848A0|2019-05-29|Health Products from Garlic Green Tops|
    PCT/AU2020/050539|WO2020237313A1|2019-05-29|2020-05-28|Health products from garlic green tops|
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