HU209477B - Process for smell-releasement of garlic - Google Patents

Abstract

The odour of garlic is eliminated by anaerobic fermentation of a mixt. of carrots and garlic. This treatment does not damage the garlic cloves and retains its valuable ingredients. Garlic treated in this way has a six months shelf life without a pretreatment using heat or preservatives.

Description

The present invention relates to a process for deodorizing garlic.

It has been known in the art and literature for thousands of years that garlic has a beneficial effect on increasing the resistance of the human body, preventing and curing cardiovascular diseases. Not only has this experience been confirmed by recent scientific studies, but its use is considered necessary in addition to the chemotherapy of these diseases. (Andor Oláh, Dr.: "The Secret of Long Life," Naturopathy, November 22, 1990; Dr. Lajos Szente: "Garlic Therapy Today," Naturopathy, December 1990, Scientific Supplement. "

Garlic's wider enjoyment (beyond its use as a spice) is hampered by its unpleasant, piercing scent, which, when consumed regularly, flows not only from the mouth but also from the pores that consume garlic. This problem accompanies the whole history of garlic consumption, and there is no indication - garlic-eating honey, chewing parsley, drinking coffee, red wine, etc. - or a product based on scientific studies has been discontinued.

Hungarian Patent No. 164180 discloses a procedure for removing the smell of garlic and onion.

The process removes the smell of garlic or onion by adding organic carboxylic acid, a carboxylic acid salt or ester. This may be done by mixing said acids with garlic or onion, or by taking tablets containing the above acids at the same time as consuming these onions.

Licensed in 1978 under number 177081 and dr. József Szejtli, Lajos Szente, dr. Gábor Kulcsár, dr. György Körmöczy's invention of the "Process for the preparation of the inclusion complex of allicin cyclodextrin" is based on the Chinoin-based Allidex dragee, which contains the active ingredient of garlic in an oil form, molecularly encapsulated in beta-cyclodextrin.

In 1989, it was patented under HU 198127 by dr. Kerbolt Koméi, dr. Sándor Szekeres "Process for the preparation of enteric-coated garlic pills and capsules". During the process, the garlic is mixed with sugar several times, then mixed with cereal flour, and the material thus obtained is formulated in the usual pharmaceutical manner and placed in enteric capsules.

The Balint garlic mattress is manufactured by Intermedier Gmk. The garlic is dried and ground into the product, and it is molded into a dragee with sugar syrup and other additives.

Hegyhát Vitality Ltd. produces aftertaste-free garlic dr. Under license from Weger. In the product, garlic is treated with cloves using water, wine vinegar, cooking oil and other spices.

Recognizing the beneficial properties, effectiveness, and role of various garlic formulations in meeting various needs, the present invention seeks to be one of the foregoing. In addition, garlic loses much of its biological value through the physical and chemical processes described, and is also expensive because of the considerable expense involved.

The process of the present invention is based on a biological basis, both chemical preparation and storage, without affecting the fragrance of the garlic, by the closest natural process to lactic acid fermentation. The process requires minimal equipment and is feasible in terms of production size, from family needs to farm size.

The deodorization of garlic by lactic fermentation is based on the recognition that some garlic cloves used as a spice for foods acidified by lactic fermentation lose their odor to a greater or lesser extent. Also, if you use another vegetable product for fermentation, it will take on the scent of garlic. Carrot is a suitable vegetable product. Not only is it high in sugars, vitamins and minerals, but also has a strong absorptive capacity to fulfill this function. (“Carrot Bioculture, 1990/3).

There are two varieties of Allium Sativum currently produced in Hungary: the 'Lily leaf' garlic planted in autumn and the 'Green leaf' spring planted garlic, the latter being more suitable for deodorizing. The garlic cloves of spring-planted green leaf garlic are not too large, are well-treated and retain their natural character even after treatment. Fermentation takes place in clean, undamaged garlic cloves, which are placed in bags of 0.5, 0.75, 1 kg, preferably tulle, which are adapted to the size of the fermentation vessels.

The cleaned, error-free carrot is rendered suitable for loading into the fermentation vessel by hand or machine grating.

Fermentation also requires 2 dkg of salt for every kilogram of carrot slices.

Fermentation can be carried out in the 10-25 liter fermentation vessel currently on the market and in a 5 liter canning bottle. It is not advisable to use fermentation vessels larger than 50 liters even in commercial sizes.

The container of Figures 1 and 2 is particularly suitable for carrying out the process of the invention.

The water in the trough 3 surrounding the rim 2 of Figure 1, in which the lid 1 of the vessel is floated, ensures that the anaerobic conditions necessary for fermentation are maintained with regular water supply.

Figure 2 In the case of a 1 to 5 liter canned glass, anaerobic conditions are used to maintain the fermentation process at each stage of the fermentation process.

In addition to any means used for fermentation, weights 4 are required to compact the material.

HU 209 477 B

First Example: (Fig. 1) In a 10 liter fermentation vessel, the raw material needed to perform the deodorization of garlic is: 3 kg of garlic, 12 kg of carrot and 24 dkg of common salt for the two stages of fermentation.

Phase 1:

The cleaned garlic cloves are placed in 5 small 7 needle bags and tied. Grate 6 kg of the 5 carrots on a kitchen robot or grater. The loading is started with the carrots and then with the garlic sacks, evenly distributing the 12 dkg of salt in the material.

When loading the material, it is important that the sacks containing the garlic cloves are placed opposite to each other in a stepwise manner so that the grated carrots form a coherent medium in the container.

The whole mass is compacted, which results in the bulk of the air being displaced and the carrot losing little juice. The weight 4 is placed over the whole material, water is poured into the trough 3 of the vessel and the whole is sealed with the lid 1.

Fermentation takes place within 4-5 days at 20-22 ° C, but garlic is only a semi-finished product for deodorizing. And the carrot has taken on the amount of garlic scent and spiciness that makes it less suitable for human consumption.

Phase 2:

From the products withdrawn from the fermentation vessel, the garlic bags are returned to the fermentation vessel with the other half of the carrot grate as described above, using the remaining 12 kg of kitchen salt. Fermentation takes place at 20-22 ° C in 45 days.

Second Example: (Fig. 2) In a 5-liter canned jar, the raw material needed to carry out the deodorization of garlic is 1.5 kg of garlic, 8 kg of carrot and 16 dkg of common salt for the two stages of fermentation.

Phase 1:

In the can, the raw material is placed in the same way as in the pickle. The airtight closure of the glass is solved with a standard plastic lid. Into this plastic roof is placed the siphon 10, the required amount of water 9. The gaps 8 formed by placing the toddler in the roof are sealed. The carrots are compressed more intensely and the garlic cloves are gently compacted and the weights 4 are placed on them.

Fermentation is carried out at 20-22 ° C in 4-5 days, as indicated by the stagnation of the water in the water.

For garlic fermentation, the use of a squeaker eliminates the need for regular monitoring, as a one-time filling of the water ensures the fermentation runs.

Phase 2:

In the case of fermentation in canned glass, the same procedure is used as in the case of repeating the treatment of garlic cloves in the fermentation vessel.

The start of fermentation can be accelerated by pouring 1-2 dl of the fermentation juice of the previous phase into the material loaded in the second phase, according to the dimensions given in the examples. In this case, the amount of salt per 2 kg of carrot can also be reduced by 10-15%. In case of continuous production, in which case all inputs can be inoculated with the fermentation juice of the previous production after start-up, the time saving can reach 15-20%.

Preservation, storage

The deodorized garlic can be stored in apple cider vinegar topping in the refrigerator or in a quick-freeze refrigerator.

The garlic beams removed from the fermentation vessel, after passing through the second treatment, are washed under tap water and placed in jars or styrofoam jars of less than one liter.

The required broth is prepared by boiling the metered amount of water and adding 20-40 ml of apple vinegar per liter of 5% apple vinegar at the end of boiling. The product is filled with the cooled dressing so that the dressing is at least 10 mm larger than the product. The emulsion released during storage of the product can thus form a protective layer in the glass for the durability of the product. The bottle was sealed and stored in a refrigerator at 3-5 ° C.

Deodorized garlic cloves can also be stored and preserved by quick-freezing. In this case, the product, which has undergone the second treatment, is well washed, dried, frozen in a container under rapid freezing and then stored in a refrigerator.

The garlic cloves so treated and preserved can be stored without heat treatment or preservative for six months, while retaining their natural, crisp and natural white color.

Fermented carrot slices seasoned to taste - peppercorns, bay leaves, caraway seeds, etc. we can put it back in the container while maintaining the anaerobic conditions and keeping it in a cool place. It can also be placed in 0.75 - 1 liter canned jars, which are sealed and refrigerated. In both cases, the quality of the stored product is maintained for 3 months without the use of a preservative.

With the completion of fermentation, while preserving their valuable materials, the garlic cloves lost their unpleasant smell and pungency.

Even with regular daily consumption of fermented garlic cloves, lactic acid fermentation does not produce difficult-to-tolerate fragrances, and stops the unpleasant side effect - heartburn and gas formation.

Regular and cure consumption of fermented garlic cloves increases human

EN 209 477 Β general resistance of the body and the amount (daily dose) of synthetic drugs indicated for circulatory diseases can be reduced.

A pleasantly sour carrot grate created at the end of the second stage of fermentation - as it has only a slight odor and pungency left for human consumption.

The procedure used to deodorise garlic may also be used for the co-fermentation of certain other plant products, such as onions, mushrooms, green beans and peppers, which have previously been acidified, except for cabbage and cucumbers.

The simple process of producing deodorized garlic according to the described procedure, the fact that it requires significantly lower costs compared to the price of the products on the market, and the fact that the process is feasible both on a farm and family scale, allow the widespread use of garlic.

Claims (5)

PATENT CLAIMS A method for deodorizing garlic cloves by fermentation with lactic acid, characterized in that the anaerobic conditions are carried out by combining garlic and grated carrots and then repeating the garlic cloves once, in the presence of common salt, with a maximum of 3: 7 garlic. (Priority: 08/08/1991) Method according to claim 1, characterized in that the carrot for fermentation is grated and 13 kg of salt is added to each kilogram of carrot. (Priority: 08.08.1991) 3. The method of claim 1, wherein the fermented medium contains the cleaned garlic cloves in small bags for permeation of water and placing a weight on the loaded products. (Priority: 08.08.1991) A process according to claim 1, characterized in that the anaerobic conditions are maintained in a fermentation vessel with a waterproofing layer and a sink. (Priority of amendment: 10/9/1991) 5. Method according to any one of claims 1 to 3, characterized in that small bags of once-treated garlic cloves are placed in a medium containing freshly grated carrots and the fermentation is repeated once. (Priority: 08.08.1991)