DE4108040C1 - Garlic prepn. of reduced odour - obtd. by mixing fresh garlic cloves with fresh cream or butter then adding herbs and spices - Google Patents

Garlic prepn. of reduced odour - obtd. by mixing fresh garlic cloves with fresh cream or butter then adding herbs and spices

Info

Publication number
DE4108040C1
DE4108040C1 DE4108040A DE4108040A DE4108040C1 DE 4108040 C1 DE4108040 C1 DE 4108040C1 DE 4108040 A DE4108040 A DE 4108040A DE 4108040 A DE4108040 A DE 4108040A DE 4108040 C1 DE4108040 C1 DE 4108040C1
Authority
DE
Germany
Prior art keywords
garlic
fresh
butter
spices
prepn
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
DE4108040A
Other languages
German (de)
Inventor
Katharina 2059 Witzeeze De Matthess
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DAHLHOFF FEINKOST GMBH, 45721 HALTERN AM SEE, DE
Original Assignee
Katharina 2059 Witzeeze De Matthess
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Katharina 2059 Witzeeze De Matthess filed Critical Katharina 2059 Witzeeze De Matthess
Priority to DE4108040A priority Critical patent/DE4108040C1/en
Application granted granted Critical
Publication of DE4108040C1 publication Critical patent/DE4108040C1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A garlic preparation is produced by comminuting and intimately mixing 30-50 wt.% fresh garlic cloves with 30-70 wt.% fresh cream or butter. The aroma is pref. compensated for by adding kitchen herbs and spices to the blend. The prepn. contains preservatives and/or is cooled. ADVANTAGE - An acceptably smelling garlic preparation retaining the desirable properties of garlic.

Description

Die Erfindung betrifft eine Knoblauchzubereitung mit geruchsverminderter Wirkung, d. h. der typische Körpergeruch danach bleibt weg; ein schwacher Mundgeruch ist feststellbar aber nach Mundspülung nicht mehr zu bemerken.The invention relates to a garlic preparation with an odor-reduced Effect, d. H. the typical body odor afterwards remains away; a weak one Bad breath is noticeable but no longer noticeable after mouthwash.

Der Erfindung liegt die Aufgabe zugrunde, ein Knoblauchprodukt mit stark verminderter Geruchswirkung zu schaffen.The invention has for its object to provide a garlic product to create a greatly reduced odor effect.

Die Zusammensetzung des Produktes ist folgende:
30-50% frischer Knoblauch
50-70% Creme fraiche -30% Fettgehalt oder reine Butter.The composition of the product is as follows:
30-50% fresh garlic
50-70% creme fraiche -30% fat or pure butter.

Der frische Knoblauch wird in der Masse-Creme fraiche oder Butter zerkleinert und innig miteinander vermischt.The fresh garlic is crushed in the mass creme fraiche or butter and intimately mixed together.

Dieses Knoblauchprodukt kann man zu sich nehmen, ohne Körperge­ rüchen ausgesetzt zu sein.This garlic product can be eaten without any physical stress to be exposed to smells.

Es wird somit einer großen Zahl von Verbrauchern zugänglich gemacht, die sonst, das Geruchsproblem berücksichtigend, bisher auf den rohen Knoblauch und rohe Knoblauchprodukte verzichten mußten.It is made accessible to a large number of consumers, which otherwise, considering the smell problem, so far on the raw ones Garlic and raw garlic products had to do without.

Das genannte Knoblauchprodukt erweitert den Würzbereich und übt einen positiven Einfluß auf die Vitalität aus.The garlic product mentioned extends the seasoning range and has a positive influence on vitality.

Die bisher bekannten Knoblauchprodukte werden z. B. als Kapseln mit Knoblauchöl angeboten. Die daraus folgende Geruchsbelästigung entspricht ungefähr dem Genuß von frischem Knoblauch.The previously known garlic products are used for. B. as capsules with Garlic oil offered. The resulting unpleasant smell corresponds about the enjoyment of fresh garlic.

Knoblauchpillen, die pulverisierte, hocherhitzte Bestandteile enthalten, sind dagegen meist geschmacks- und geruchsneutral. Sie haben aber auch nicht mehr die gleiche gute Wirkung wie frischer Knoblauch.Garlic pills containing powdered, highly heated ingredients are mostly tasteless and odorless. But you also have no longer the same good effects as fresh garlic.

In anderen Präparaten wird Knoblauch auch erst gefriergetrocknet, bevor er zu Pulver gemahlen wird. Danach erst wird Knoblauchpulver mit Alkohol versetzt, um als Auszug getrunken zu werden.In other preparations, garlic is also freeze-dried before it is ground into powder. Then garlic powder with alcohol transferred to be drunk as an extract.

Ebenfalls wird Knoblauch im Würzbereich, Käsesorten, Mayonnaisen oder ähnlichen Cremen zugesetzt.Also garlic in the seasoning area, cheeses, mayonnaises or added similar creams.

Ein flüssiger Knoblauchauszug wird als Würzmittel angeboten. Allerdings treten hier die gefürchteten Geruchsausdünstungen auf.A liquid garlic extract is offered as a seasoning. Indeed the dreaded smell arises here.

Bislang hat man die aktiven Bestandteile des Knoblauchs als Nahrungs­ mittel-Komposition verwandt, welche einen steigernden Effekt auf die Lebenskraft und Energie hat.So far you have the active components of garlic as food medium composition, which has an increasing effect on the Has vitality and energy.

Der Nachteil besteht jedoch darin, daß Knoblauch wegen seines charakte­ ristischen, unangenehmen Geruchs für die übliche Einnahme ungeeignet ist.The disadvantage, however, is that garlic because of its character unpleasant smell is unsuitable for normal use.

Der Erfindung liegt die Aufgabe zugrunde, ein Knoblauchprodukt mit stark geruchsvermindernder Wirkung zu schaffen, ohne daß die Vorteile vom Knoblauch verlorengehen.The invention has for its object a garlic product with strong to create an odor-reducing effect without the advantages of Garlic is lost.

Die Aufgabe wird mit dem kennzeichneten Teil des Anspruchs zu 1 und den Weiterbildungen in den Unteransprüchen gelöst. The task is with the marked part of claim 1 and the training in the subclaims solved.  

Aufgrund der Zusammensetzung der neuen genannten Erfindung, kann man das Knoblauchprodukt zu sich nehmen, ohne nachhaltigen Körpergerüchen ausge­ setzt zu sein.Due to the composition of the new invention mentioned, one can Eat garlic product without emitting sustainable body odors sets to be.

Es sind Versuche getätigt worden, die das Fehlen von andauernden Körper­ gerüchen unangenehmer Art bestätigt haben.Attempts have been made to determine the lack of persistent bodies unpleasant smells.

Im Zeitraum von einem Jahr wurden diese Versuche an verschiedenen Per­ sonen mit sehr empfindlichen Geruchsnerven gemacht. Während sofort nach dem Genuß der Knoblauchproben ein Geruch von würzigen Kräutern wahrge­ nommen wurde, so fehlte der typische Knoblauchgeruch. Die Geruchsproben am nächsten Tag fielen negativ aus.Over a period of one year, these experiments were carried out on various people made with very sensitive olfactory nerves. While immediately after while enjoying the garlic samples, smell spicy herbs the typical smell of garlic was missing. The smell samples the next day was negative.

Knoblauch enthält die Vitamine A, C, Vital- und Mineralstoffe, ebenso hormonartige Substanzen. Es ist wissenschaftlich nachgewiesen, daß das enthaltene Allicin gegen Bakterien sowie gegen bestimmte Pilze noch in einer Verdünnung von 1 : 100 000 wirkt. Knoblauch wirkt antibakteriell und wurde von Ärzten als Penicillin-Ersatz angewendet.Garlic contains vitamins A, C, vital and mineral substances as well hormone-like substances. It has been scientifically proven that contained allicin against bacteria as well as against certain fungi still in at a dilution of 1: 100,000. Garlic has an antibacterial effect and has been used as a penicillin replacement by doctors.

Außerdem werden ausgezeichnete Wirkungen bei Arterienverkalkungen fest­ gestellt.In addition, excellent effects are found with arterial calcification posed.

Die Pflanze arbeitet wurmabtreibend, krampflösend, anregend auf die Sekretionsfähigkeit von Magen und Galle und senkt den Cholesterinspiegel im Blut.The plant works worm-dropping, antispasmodic, stimulates the Secretion ability of the stomach and bile and lowers the cholesterol level in blood.

Aufgrund dessen, daß man ohne nachhaltigen Körpergeruch das Produkt zu sich nehmen kann, wird dieser Artikel nun auch einer großen Anzahl von Verbrauchern zugänglich gemacht, die sonst, das Geruchsproblem berück­ sichtigend, bisher auf rohe Knoblauchprodukte verzichten mußten.Because of the fact that the product can be absorbed without sustained body odor This article is now available to a large number of people Made accessible to consumers who otherwise address the smell problem visible, previously had to do without raw garlic products.

Folgende weitere Vorteile sind noch zu nennen:The following additional advantages can be mentioned:

  • - Für die Hausfrau und die berufstätige Frau bedeutet die Benutzung dieses Erzeugnisses eine große Zeitersparnis, weil hier eine ein­ fache Handhabung gegeben ist.- For the housewife and the working woman, the use means this product saves a lot of time because here one easy handling is given.
  • - Jedes Gericht wird durch den guten, würzigen Geschmack aufgebessert.- Every dish is enhanced by the good, spicy taste.
  • - Jede Mahlzeit wird bekömmlicher.- Every meal becomes more digestible.

Die Beispiele erläutern die Erfindung.The examples illustrate the invention.

Es werden typische erfindungsgemäße Knoblauchzubereitungen nach folgenden Rezepten hergestellt:There are typical garlic preparations according to the invention following recipes:

  • 1. 30-50 Gew-% frische Knoblauchzehen werden in 50-70 Gew-% Creme fraiche oder Butter zerkleinert und innig vermischt.1. 30-50% by weight fresh cloves of garlic are in 50-70% by weight creme fraiche or butter crushed and intimately mixed.
  • 2. Knoblauchzubereitung wie in Rezept Nr. 1, zusätzlich danach gemischt mit Gewürzen und Kräutern nach eigenem Geschmack. Die Knoblauchmischung wird im Kühlschrank aufbewahrt und ist haltbar ca. 6 Wochen.2. Garlic preparation as in recipe No. 1, additionally afterwards mixed with spices and herbs of your own taste. The garlic mixture is kept in the refrigerator and is stable for about 6 weeks.

Die Knoblauchzubereitungen können in vielen Speisen, Gerichten und Salaten verwendet werden.The garlic preparations can be in many Food, dishes and salads are used.

Claims (3)

1. Verfahren zur Herstellung einer Knoblauchzubereitung mit stark geruchsverminderter Wirkung, dadurch gekennzeichnet, daß man 30-50 Gew-% frische Knoblauchzehen in 50-70 Gew-% Creme fraiche oder Butter zerkleinert und innig vermischt.1. Process for making a garlic preparation with strongly reduced odor, characterized, that 30-50% by weight fresh cloves of garlic in 50-70% by weight Crushed creme fraiche or butter and mixed intimately. 2. Knoblauchzubereitungen gemäß Anspruch 1, dadurch gekenn­ zeichnet, daß zum Aromaausgleich noch Küchenkräuter und Ge­ würze zugegeben werden.2. Garlic preparations according to claim 1, characterized is characterized by the fact that culinary herbs and Ge seasoning can be added. 3. Knoblauchzubereitungen gemäß den Ansprüchen 1 und 2, dadurch gekennzeichnet, daß sie Konservierungsstoffe enthalten und/oder gekühlt werden.3. Garlic preparations according to claims 1 and 2, characterized characterized in that they contain preservatives and / or be cooled.
DE4108040A 1991-03-13 1991-03-13 Garlic prepn. of reduced odour - obtd. by mixing fresh garlic cloves with fresh cream or butter then adding herbs and spices Expired - Fee Related DE4108040C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE4108040A DE4108040C1 (en) 1991-03-13 1991-03-13 Garlic prepn. of reduced odour - obtd. by mixing fresh garlic cloves with fresh cream or butter then adding herbs and spices

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4108040A DE4108040C1 (en) 1991-03-13 1991-03-13 Garlic prepn. of reduced odour - obtd. by mixing fresh garlic cloves with fresh cream or butter then adding herbs and spices

Publications (1)

Publication Number Publication Date
DE4108040C1 true DE4108040C1 (en) 1992-05-07

Family

ID=6427136

Family Applications (1)

Application Number Title Priority Date Filing Date
DE4108040A Expired - Fee Related DE4108040C1 (en) 1991-03-13 1991-03-13 Garlic prepn. of reduced odour - obtd. by mixing fresh garlic cloves with fresh cream or butter then adding herbs and spices

Country Status (1)

Country Link
DE (1) DE4108040C1 (en)

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Chemie in unserer Zeit 22, Nr. 6, 1988, S. 193-200 *

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Legal Events

Date Code Title Description
8100 Publication of the examined application without publication of unexamined application
D1 Grant (no unexamined application published) patent law 81
8322 Nonbinding interest in granting licences declared
8364 No opposition during term of opposition
8327 Change in the person/name/address of the patent owner

Owner name: DAHLHOFF FEINKOST GMBH, 45721 HALTERN AM SEE, DE

8381 Inventor (new situation)

Free format text: MATTHESS, KATHARINA, 21514 WITZEEZE, DE

8339 Ceased/non-payment of the annual fee