JP2931528B2 - Method for producing deodorant garlic in the body and method for producing herbal liquid used therein - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing odorless garlic, and in particular, to prevent a peculiar unpleasant odor emitted outside the body as bad breath after eating without losing the unique flavor of garlic before eating. The present invention relates to a method for producing garlic in the body and a method for producing a herbal solution used for the same.

[0002]

BACKGROUND OF THE INVENTION Garlic is a powerful source of stamina,
Or as a precious ingredient with outstanding germicidal and medicinal properties,
It has been used for a long time in both the east and west of the ocean. For example, the effects of promoting metabolism, improving and normalizing abnormal metabolism, promoting blood circulation, nervous stabilizing action, and normalizing intestinal bacteria are mentioned.

[0003] It is said that a component called "allicin" contained in garlic plays a central role in these effects. This “allysin” is generated by decomposing “alliin”, which is a kind of amino acid contained in garlic, by a protease.

[0004] By the way, in the process of decomposing "allyin" to "allysine", sulfides such as mercaptan are generated, and it is understood that the sulfides cause odor peculiar to garlic.

[0005]

2. Description of the Related Art Conventionally, garlic which has been subjected to various treatments in order to eliminate such odor peculiar to garlic has been available. Most of the treated garlic had a characteristic garlic odor eliminated before eating.

However, garlic is used in various dishes as a spice, spice and flavor, and the odor peculiar to that garlic is important in taste and is necessary depending on the dish. Eliminating this odor makes the dish itself tasteless. Rather,
The reason why garlic is avoided is that after eating and digesting in the body, the unique odor emitted as bad breath and body odor outside the body,
This is because it gives discomfort to others around him. This unpleasant odor is the cause.

[0007] Therefore, if the unpleasant odor emitted after eating garlic can be eliminated, garlic seems to be a very favorite foodstuff because of its various health benefits. By the way, there is a patent relating to a method for producing garlic that does not smell after eating for the same purpose (Japanese Patent Publication No. Hei 4 (1994)).
-12699, Tokuhei 4-1949). However, the processing method according to the patent uses a chemical by adjusting the temperature, the atmospheric pressure, and the like, and has a drawback that the processing steps are complicated and various. As a result, there is a problem that the product becomes expensive. Further, when the treated garlic was actually eaten, it was not possible to realize a remarkable deodorizing effect as disclosed herein.

Accordingly, the present application focuses on such a problem,
Repeated trial and error, as a result of earnest research, found a simple and inexpensive manufacturing method that combines a certain group of herbs to produce a herbal solution, and soak the garlic mass for a predetermined time, and here deodorizes the body It is provided as a method for producing garlic and a method for producing a herbal solution used for the same.

[0009]

Means for Solving the Problems In order to achieve the above object, the present invention is configured as follows. First, various herbs were used in the following groups A, B, C, D (these were
This is referred to as “essential selection group”. ).

[0010] Group A is classified as a basil family. Specific examples of the basil family include sweet basil, bush basil, lemon basil, licorice basil, cinnamon basil, and dark opal. Group B is classified as a group of mints (mints). Specific species in this group include spearmint, apple mint, peppermint,
There are cat mint, orange mint, curry mint, north mint, ginger mint, bergamot mint, penny royal, summer savory, winter savory.

The group C is classified as a sage companion. Specific species of this group include parsley, sage, red sage, clary sage, pineapple sage. D
Specific species of the group include fennel, florence fennel, true finnel and dill.

Next, at least one kind, and sometimes two or more kinds from one group are selected from each of the above-mentioned essential selection groups, and these are pulverized and mixed. Then, water is generated by crushing or grinding, but appropriate water is added as needed to produce a liquid herbal solution.

[0013] In addition, in order to slightly change the contained components depending on the season and to balance the fragrance, at least one herb from the following group E (additional selection group) is added to the above-mentioned essential selection group. Herbal fluids may be produced. Here, specific species of group E are rosemary, thyme, cherville, caraway, oregano, sweet marjoram, flannel, cherville, comfrey, watercress.

Next, the peeled garlic mass is immersed in the herb solution produced by the above method so that the whole garlic mass is immersed in the solution. After a certain period of time has elapsed, the garlic mass is taken out, and the processing step of garlic in the body (hereinafter, abbreviated as “garlic of the present application”) is completed. Here, the time for immersion is about 10 to 30 minutes infiltration time, because the components of the herb liquid are sufficiently penetrated and treated, so that it is appropriate in terms of production efficiency. The temperature of the herb solution may be room temperature.

The garlic of the present invention thus produced is
As it is taken out from the herb liquid, it may be wrapped or plastic wrapped and supplied as a cooking ingredient to the distribution process,
The garlic of the present invention may be supplied in the form of paste or midine, bottled, or vacuum-packed.

[0016]

The garlic of the present invention treated as described above has the same appearance as the unprocessed garlic until it is eaten, emits the odor unique to garlic, and has a flavor.

However, after eating and digesting in the human body,
No garlic-specific unpleasant odor was emitted as bad breath or body odor. Also, even if it was divergent, it did not cause any discomfort to those around. By the way, the deodorizing action in the body reacts with the mixed component of the herb species of each of the above groups penetrated into garlic and the secretion fluid (mainly digestive juice) in the body and acts on the odor component of garlic. It is supposed to be. What kind of chemical reaction is responsible for this effect is currently under analysis and research, and has not yet reached a clear reaction process.

However, it has been experimentally proved that garlic can be treated for deodorization in the body by immersing the garlic in the herbal solution of such a combination of herbs. Also,
If even one of the above-mentioned essential selection groups is lacking, a sufficient effect cannot be obtained, and it is understood that the classification of the above-mentioned essential selection groups has an important meaning.

[0019]

EXAMPLES Next, specific examples for producing the herbal solution of the present invention will be described. The proportion of each group of the essential selection groups to be mixed is about 20% for group A, about 30% for group B,
Group C is 10 to 15%, and group D is 35 to 40%. If necessary, add about 2% from the additional selection group.

The herb seeds are mixed and pulverized into a liquid without being classified into stems and leaves. When water is low,
Add water as needed, taking into account the amount of garlic. On the other hand, the obtained lumps of garlic are broken up one by one, and the hard skin is peeled off, leaving only the garlic to be eaten.

Next, the garlic is immersed for about 30 minutes in the herb solution so that the garlic is completely submerged, and then the garlic is taken out and packed as granules. Alternatively, it is supplied as a paste or chopped product. Since the packaging method such as packing is a generally known food packaging technique, its details are omitted. The herbal solution can be used repeatedly, and can be processed in a batch system without changing the solution.

[0022]

[Effect] The garlic of the present invention produced according to the above constitution is no different from the conventional untreated garlic until it is eaten, and after the meal, it can suppress the emission of unpleasant odor peculiar to garlic outside the body. It has.

Thus, the garlic can be eaten without being afraid of the smell after eating, and the effect of the garlic on the body can be enjoyed. In addition, because it is a simple process that only infiltrates the liquid of a mixed herb consisting of a certain group, the processing cost is low, affecting the retail price of garlic, it can be supplied to consumers cheaply There are also economic effects.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-49-54573 (JP, A) JP-A-51-110057 (JP, A) JP-A-64-13964 (JP, A) 212099 (JP, A) JP 4-14949 (JP, B2) JP 4-12699 (JP, B2) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/212 A23L 1 / 221

Claims (3)

(57) [Claims] At least one kind of herb is selected from each of the following groups A, B, C, and D, crushed and mixed, and water is added by adding water as needed. A method for producing an herbal liquid used for producing odor garlic. Group A: sweet basil, bush basil, lemon basil, licorice basil, cinnamon basil, dark opal, group B: spearmint, apple mint, peppermint,
Cat Mint, Orange Mint, Curry Mint, North Mint, Ginger Mint, Bergamot Mint, Penny Royal, Summer Savory, Winter Savory, Group C: Parsley, Sage, Red Sage, Clary Sage, Pineapple Sage, Group D: Fennel, Florence Fennel, True finnel, dill, 2. The method for producing a herbal liquid according to claim 1, further comprising adding at least one kind of herb from Group E below. Method. Group E: Rosemary, thyme, cherville, caraway, oregano, sweet marjoram, flannel, cherville, comfrey, watercress, 3. A body characterized in that the whole peeled garlic mass is immersed in a herb solution produced by the production method according to claim 1 or 2 for a certain period of time and then taken out. A method for producing deodorant garlic.