KR100763491B1 - Garlic preparation and garlic drink with reduced garlic odor - Google Patents

Abstract

The present invention relates to a garlic preparation and a garlic beverage with reduced garlic odor, and to a garlic preparation containing garlic, bamboo salt, ginger and licorice.

Garlic preparation of the present invention not only exhibits antioxidant, detoxification, immunity enhancement, colostomy, cholesterol degradation, and anticancer activity in the human body, but also reduces the odor generated when taking garlic and reduces the garlic odor generated from exhalation after taking. It is easy to take it.

Garlic, bamboo salt, ginger, licorice, garlic odor, garlic drink

Description

Garlic products and garlic drinks with reduced garlic odor {GARLIC PRODUCT REDUCED A SMELL OF GARLIC AND GARLIC JUICE THEREOF}

[Industrial use]

The present invention relates to a garlic preparation and a garlic beverage with reduced garlic odor, and more particularly, to a garlic preparation that can reduce the odor generated when taking garlic and reduce the garlic odor generated in exhalation after taking.

[Prior art]

Modern medicine has faced a situation in which attempts to cure modern diseases using various medicines made with various chemicals and synthetic materials modeled on natural materials have to acknowledge the limitations. In recent years, efforts have been made to respond to the pre-disease stage in a broader, more comfortable, and more compliant way, such as prevention and defense through improved blood circulation, activation of detoxification devices, and immune boosting.

Garlic is put into the human body to activate metabolism, antibacterial, bactericidal, soothing, anti-inflammatory, anticancer, and also activates cell tissues, promotes hormone secretion, enhances blood secretion, improves insulin secretion, improves constitution, and naturally heals. Although it has been widely used in humans as whales, seasonings, health foods, and folk medicines due to various effects such as reinforcement, warmth, correction, blood circulation promotion, antibody production, cell function enhancement, and intestinal action, it is toxic and odorous ingredient unique to garlic. Ingestion is not easy, such as irritating the stomach, such as less than expected, or has been the cause of avoiding.

In addition, the active ingredient of garlic is a sulfur component containing allin, which does not have a bad smell as it is, but if you scratch or grind the surface of the garlic, it has a peculiar smell. The component of the smell is allicin, which is also a sulfur component. Garlic contains enzymes that break down allin, called alinase. The allinase acts in contact with oxygen, transforming allin into a bad smelling allicin. Allin is converted to allicin in the body even if it does not smell by inactivating an enzyme called alinase. That's because vitamin B ₆ replaces alinase in the human body. Allin's transformation to allicin results in the binding of various substances. Allicin in garlic has the effect of maintaining and promoting health, that is, preventing and treating various diseases from cancer to cold, as well as bully, beauty, analgesic, mental and detoxification effects (sterilization). In addition, it has been known that there is a homeostatic maintenance role, that is, a stabilizing power that maintains a constant physiological function such as body temperature and blood pressure at all times.

Attempts have been made to make this garlic a health food preferred by the public, and there is a need for research on health foods without garlic smell while being easy to consume and maintaining the active ingredient of garlic.

An object of the present invention is to provide a garlic preparation with less smell and easy to take by reducing garlic odor.

It is also an object of the present invention to provide a garlic preparation that exhibits less odor when taking garlic preparations and less garlic odor in exhalation after taking, and exhibits antioxidant, detoxification, immunity-enhancing, anticoagulant, cholesterol degradation, and anticancer activity in the human body.

It is another object of the present invention to provide a garlic beverage with a low smell and easy to take.

In order to achieve the above object, the present invention,

a) garlic;

b) bamboo salt;

c) ginger; And

d) licorice

Provided with a reduced garlic odor containing garlic.

In another aspect, the present invention provides a garlic beverage prepared by mixing water with the garlic preparation.

Hereinafter, the present invention will be described in detail.                     

The present inventors confirmed that the garlic odor is remarkably reduced as a result of adding bamboo salt, ginger, and licorice to garlic during the research for the removal of the garlic odor, which was a problem in the food containing conventional garlic, and completed the present invention based on this. It became.

According to the present invention, a mixture of a) 100 parts by weight of garlic, b) 30 to 70 parts by weight, c) 5 to 50 parts by weight of ginger, and d) 5 to 50 parts by weight of licorice is formulated to reduce garlic odor. A garlic preparation was prepared.

Garlic of the a) used in the present invention is put into the human body functions such as activation of metabolism, antibacterial action, bactericidal action, soothing, anti-inflammatory, anticancer action, including activation of cell tissues, hormonal secretion, blood circulation It improves secretion of insulin, improves constitution, strengthens natural healing, keeps warm, corrects blood circulation, promotes antibody production, increases cell function, and functions.

Garlic of the a) is grown in a field, it is preferable to use a fine garlic to be washed and dried up to 5% or less moisture content is prepared by the method of grinding again.

The drying may be applied to the drying methods commonly used, but preferably baked for 20 to 40 minutes at a temperature of 100 to 200 ℃ pine wood fire, It is recommended to dry for 72 hours in the sun at 60 ℃. In addition, when using a general hot air dryer, it is preferable to dry for 10 to 12 hours at a temperature of 75 to 85 ℃.

In addition, the pulverization is preferably pulverized using a pulverizer, and then filtered by a sieve of 200 mesh or less, the finer the particles, the better.                     

Bamboo salt of b) used in the present invention is a beneficial substance for supplying a trace element to the human body, and includes the upper elements Na, K, Mg, Ca, P, Cl, S, etc. necessary for the human body, and the trace element Si , Mn, Fe, Zn, Cu, etc. are included in the human body to control the balance of trace elements. In addition, selenium in bamboo salt is present in the form of sodium selenite or oxide, which represents anti-cancer activity, antioxidant activity, suppression of toxicity, purifying action, and immune action. In addition, the bamboo salt is included in the garlic preparation to enhance the effects of the anti-cancer action, antioxidant action, immune action of garlic.

The bamboo salt does not show any adverse health effects even when the daily adult dose is 15 g, and toxicity studies have reported that there is no acute toxicity at 150 g / day in adults.

In the garlic preparation of the present invention, it is preferable to use the bamboo salt in an amount of 30 to 70 parts by weight based on 100 parts by weight of garlic. In addition, the bamboo salt is preferably used 9 times bamboo salt.

The ginger of c) used in the present invention has a strong detoxification effect, coarse life, anticancer effect in the human body, protects the digestive system, improves blood circulation and lowers blood cholesterol. The ginger is preferably used in 5 to 50 parts by weight with respect to 100 parts by weight of garlic, when the amount is less than 5 parts by weight of garlic odor correcting action is lowered, if it exceeds 50 parts by weight spicy taste is increased have.

In addition, the licorice of d) used in the present invention (Glycyrrhizae Radix) has the effect of anti-ulcer, anti-inflammatory, antipyretic, analgesic, detoxification, expectorant, antitussive, fatigue recovery, gastrointestinal disorder prevention, adult disease prevention. It also relieves excessive contraction of coronary arteries, relieves cardiovascular and respiratory urgency symptoms, anti-allergic, NK cell activation, analgesic, antitussive, interferon-free action, and LH-1 activates immune memory cells. .

The licorice is preferably used in 5 to 50 parts by weight with respect to 100 parts by weight of garlic, when the amount is less than 5 parts by weight, the sweetness is weak to improve the taste of garlic, if it exceeds 50 parts by weight There is a problem that remains sweet.

Garlic preparations of reduced garlic odor of the present invention may be added to improve or support the function of food, such as red ginseng powder, root root powder, vitamin C, chitosan, glucose, lactose.

In the present invention, the garlic, ginger, licorice, or additives may be prepared by mixing in the form of extract in addition to the powder form.

Garlic preparation with reduced garlic odor of the present invention has a powder form, it can be prepared in a formulation such as capsule through a method that can be applied conventionally.

In addition, the garlic preparation or garlic beverage of reduced garlic odor of the present invention can be used as an additive of a beverage or food for health.

Garlic preparation with reduced garlic odor of the present invention is not only less odor when taking the garlic preparation, it is possible to reduce the garlic odor in the exhalation after taking, and can ease the discomfort caused by the garlic odor.                     

In addition, the garlic preparations may facilitate the administration of garlic preparations to the human body by antioxidants, detoxification, immunity enhancement, coarse life, cholesterol degradation, anticancer action.

The garlic preparation of the present invention is preferably mixed with water and used as a garlic beverage. More preferably it is prepared by mixing 100 mL of water to 0.01 to 20 parts by weight of the garlic preparation.

Garlic drink with reduced garlic odor of the present invention can be added to the food additives commonly used in beverage production.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

[Examples 1 to 3] Garlic preparations with reduced garlic odor

Example 1

The cultivated in the same field harvested fine garlic, peeled, washed three times with water to remove soil and foreign matter, and then drained. The washed garlic was baked at a temperature of 150-200 ° C. in pine wood fire for 0.3-0.5 hours, dried in the sun, dried and pulverized using a grinder, and then sieved through a 200-mesh sieve. A garlic preparation having reduced garlic odor was prepared by adding 40 parts by weight of 9 times bamboo salt, 40 parts by weight of ginger, and 15 parts by weight of licorice to 100 parts by weight of the crushed garlic.

Example 2

In the same manner as in Example 1, except that 50 parts by weight of bamboo salt, 25 parts by weight of ginger, and 25 parts by weight of licorice were added to 100 parts of garlic and mixed with garlic to reduce garlic odor. Was prepared.

Example 3

The cultivated in the same field harvested fine garlic, peeled, washed three times with water to remove soil and foreign matter, and then drained. The washed garlic was thinly sliced and air dried, then pulverized with semal and filtered through a 200-mesh sieve. 70 parts by weight of 9 times bamboo salt commercially available, 100 parts by weight of ginger, and 15 parts by weight of licorice were added to 100 parts by weight of the crushed garlic, dried, mixed, and pressed under high pressure to prepare a garlic preparation having reduced garlic odor.

[Examples 4 to 7] Garlic drink with reduced garlic odor

Example 4

Garlic drink was prepared by mixing 100 mL of water to 4 g of garlic preparations with reduced garlic smell of Example 1.

Example 5

Garlic drink was prepared by mixing 100 mL of water to 8 g of the garlic preparation with reduced garlic odor in Example 1.

Example 6

Garlic drink was prepared by mixing 100 mL of water to 12 g of garlic preparations with reduced garlic odor in Example 1.                     

Example 7

Garlic drink was prepared by mixing 100 mL of water to 8 g of garlic preparations with reduced garlic odor in Example 2.

[Comparative Examples 1 and 2]

Comparative Example 1

Jumma gou (phosphoric acid Co., Ltd.) produced as a seasoning food based on the previous garlic and bamboo salt was used.

Comparative Example 2

Garlic hwan (Uiseong-gun, native village, Kyung-bang) was used as a seasoning food with garlic and bamboo salt as ingredients.

Experimental Example Sensory Test

Experimental Example 1: sensory test of garlic preparation

For the sensory test, the garlic preparations prepared in Examples 1 to 3 were reduced garlic preparations and stir-fry of Comparative Example 1, and garlic rings of Comparative Example 2 to 500 people, 30 minutes after dosing, the garlic odor was measured in exhalation.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Garlic odor when taking 4.3 ± 0.5 4.0 ± 0.4 3.9 ± 0.2 3.0 ± 0.0 3.8 ± 0.5 30 minutes after taking garlic in breath 4.5 ± 0.5 4.2 ± 0.3 4.1 ± 0.4 3.0 ± 0.0 3.9 ± 0.5

As shown in Table 1, it was confirmed that the garlic odor reduction rate is superior to those of Comparative Examples 1 to 2 garlic preparations prepared in Examples 1 to 3. In addition, in the case of garlic preparations of Examples 1 to 3, the garlic odor in the expiratory air was reduced after 30 minutes of administration, indicating that the garlic odor was further reduced after taking. On the other hand, in the case of Comparative Example 2 was easy to take by correcting the garlic odor by adding a binder during manufacture, but the garlic odor after taking showed a tendency to increase.

Experimental Example 2: Sensory Test of Garlic Drink

Garlic preparation with reduced garlic odor prepared in Examples 4 to 7 was measured by the same method as in Experimental Example 1.

division Example 4 Example 5 Example 6 Example 7 Garlic odor when taking 3.6 ± 0.3 4.1 ± 0.4 3.1 ± 0.2 3.2 ± 0.4 30 minutes after taking garlic in breath 3.8 ± 0.4 4.4 ± 0.3 3.2 ± 0.3 4.0 ± 0.3

As shown in Table 2, the garlic odor removal of the garlic beverage prepared in Example 5 was the best, and through the results of Examples 4 to 6, adding 8 g of garlic preparation to 100 mL of water It was confirmed that manufacturing was the most sensory result.

As described above, garlic preparations and garlic beverages with reduced garlic odor of the present invention not only exhibit antioxidant, detoxification, immunity, cosineogenesis, cholesterol degradation, and anticancer activity in the human body, but also occur when taking garlic preparations. It can reduce the odor and the garlic odor from exhalation after taking.

Claims (5)

a) 100 parts by weight of garlic; b) 30 to 70 parts by weight of bamboo salt; c) 5 to 50 parts by weight of ginger; And d) 5 to 50 parts by weight licorice Garlic odor reduced garlic containing. delete The method of claim 1, The garlic preparation is reduced garlic odor containing more than one selected from the group consisting of red ginseng powder, root root powder, vitamin C, chitosan, glucose, and lactose. Garlic drink with reduced garlic odor produced by mixing water with the garlic preparation of claim 1. The method of claim 4, wherein Garlic drink is reduced garlic odor garlic containing 0.01 to 20% by weight garlic preparation.