JP2009284838A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2009284838A5 JP2009284838A5 JP2008142224A JP2008142224A JP2009284838A5 JP 2009284838 A5 JP2009284838 A5 JP 2009284838A5 JP 2008142224 A JP2008142224 A JP 2008142224A JP 2008142224 A JP2008142224 A JP 2008142224A JP 2009284838 A5 JP2009284838 A5 JP 2009284838A5
- Authority
- JP
- Japan
- Prior art keywords
- raccoon
- odor
- treatment
- rakkyo
- garlic
- 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.)
- Granted
Links
- 241000282330 Procyon lotor Species 0.000 claims description 71
- 240000002065 Allium chinense Species 0.000 claims description 27
- 235000016790 Allium chinense Nutrition 0.000 claims description 27
- 230000003078 antioxidant Effects 0.000 claims description 27
- 239000003963 antioxidant agent Substances 0.000 claims description 27
- 240000007742 Raphanus sativus Species 0.000 claims description 12
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 10
- 235000019749 Dry matter Nutrition 0.000 claims description 9
- 230000002708 enhancing Effects 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 description 28
- 235000004611 garlic Nutrition 0.000 description 28
- 235000006708 antioxidants Nutrition 0.000 description 25
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 19
- 150000003464 sulfur compounds Chemical class 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 13
- 125000001434 methanylylidene group Chemical group [H]C#[*] 0.000 description 13
- 235000015295 alliin Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 241000251511 Holothuroidea Species 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 229920002670 Fructan Polymers 0.000 description 5
- 230000037396 body weight Effects 0.000 description 5
- 238000005554 pickling Methods 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- HHEAADYXPMHMCT-UHFFFAOYSA-N DPPH Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 4
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 4
- CPELXLSAUQHCOX-UHFFFAOYSA-M bromide Chemical compound [Br-] CPELXLSAUQHCOX-UHFFFAOYSA-M 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000257465 Echinoidea Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Vitamin C Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000875 corresponding Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 230000001965 increased Effects 0.000 description 3
- 230000000717 retained Effects 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- ZFTFOHBYVDOAMH-XNOIKFDKSA-N (2R,3S,4S,5R)-5-[[(2R,3S,4S,5R)-5-[[(2R,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-2-(hydroxymethyl)oxolan-2-yl]oxymethyl]-2-(hydroxymethyl)oxolane-2,3,4-triol Chemical class O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(OC[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 ZFTFOHBYVDOAMH-XNOIKFDKSA-N 0.000 description 2
- 240000002840 Allium cepa Species 0.000 description 2
- 241000473391 Archosargus rhomboidalis Species 0.000 description 2
- 210000004369 Blood Anatomy 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 2
- 229920000138 Chloroplast DNA Polymers 0.000 description 2
- 108020004998 Chloroplast DNA Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 239000002033 PVDF binder Substances 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- WEVYAHXRMPXWCK-UHFFFAOYSA-N acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000003763 carbonization Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000003247 decreasing Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004922 lacquer Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920002981 polyvinylidene fluoride Polymers 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 230000001953 sensory Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000123646 Allioideae Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 0 C*1C[C@@](C(O)=O)N[C@@](C)C1 Chemical compound C*1C[C@@](C(O)=O)N[C@@](C)C1 0.000 description 1
- MFQWKJIYUXYOAI-UHFFFAOYSA-N C=CCS(CC(C(O)=O)N)O Chemical compound C=CCS(CC(C(O)=O)N)O MFQWKJIYUXYOAI-UHFFFAOYSA-N 0.000 description 1
- GSIFLICQJACTPY-UHFFFAOYSA-N CS(CC(C(O)=O)N)O Chemical compound CS(CC(C(O)=O)N)O GSIFLICQJACTPY-UHFFFAOYSA-N 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 230000007023 DNA restriction-modification system Effects 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N HCl Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 240000003613 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- OKYHUOHBRKWCQJ-IHWYPQMZSA-N Isoalliin Chemical compound C\C=C/S(=O)CC(N)C(O)=O OKYHUOHBRKWCQJ-IHWYPQMZSA-N 0.000 description 1
- 241000490567 Pinctada Species 0.000 description 1
- GSEJCLTVZPLZKY-UHFFFAOYSA-N Tris Chemical compound OCCN(CCO)CCO GSEJCLTVZPLZKY-UHFFFAOYSA-N 0.000 description 1
- 239000007983 Tris buffer Substances 0.000 description 1
- 229920004890 Triton X-100 Polymers 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004164 analytical calibration Methods 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000001058 brown pigment Substances 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001055 chewing Effects 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- -1 cycloalkyl alliin Chemical compound 0.000 description 1
- 230000001877 deodorizing Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 229910000041 hydrogen chloride Inorganic materials 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 235000002732 oignon Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- OZAIFHULBGXAKX-UHFFFAOYSA-N precursor Substances N#CC(C)(C)N=NC(C)(C)C#N OZAIFHULBGXAKX-UHFFFAOYSA-N 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 108091007521 restriction endonucleases Proteins 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001519 tissues Anatomy 0.000 description 1
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008142224A JP5361035B2 (ja) | 2008-05-30 | 2008-05-30 | ラッキョウの処理方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008142224A JP5361035B2 (ja) | 2008-05-30 | 2008-05-30 | ラッキョウの処理方法 |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2009284838A JP2009284838A (ja) | 2009-12-10 |
JP2009284838A5 true JP2009284838A5 (ru) | 2011-07-14 |
JP5361035B2 JP5361035B2 (ja) | 2013-12-04 |
Family
ID=41454659
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008142224A Active JP5361035B2 (ja) | 2008-05-30 | 2008-05-30 | ラッキョウの処理方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5361035B2 (ru) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5834307B2 (ja) * | 2010-03-11 | 2015-12-16 | 地方独立行政法人青森県産業技術センター | アリウム属植物素材およびその製造方法 |
JP2018027071A (ja) * | 2016-08-16 | 2018-02-22 | 一夫 小花 | 生ラッキョ蒸発型脱臭成分濃縮機 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0530951A (ja) * | 1991-01-07 | 1993-02-09 | Toshiyuki Ota | 食品の処理法 |
JP3023633B2 (ja) * | 1992-12-10 | 2000-03-21 | 香川県 | 蒸気で加熱する方法による漬物の製法 |
JP3725079B2 (ja) * | 2002-01-21 | 2005-12-07 | 株式会社 北海道バイオインダストリ− | ネギ属植物処理物 |
JP2006149325A (ja) * | 2004-12-01 | 2006-06-15 | Genki Hamano Shokuhin Kako:Kk | 醗酵黒ニンニク及びこれを用いるペースト状食品並びにこれらの製造方法 |
JP4436824B2 (ja) * | 2006-11-14 | 2010-03-24 | 和子 谷口 | ペースト状ラッキョウの作り方 |
-
2008
- 2008-05-30 JP JP2008142224A patent/JP5361035B2/ja active Active
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Parvin et al. | Nutritional analysis of date fruits (Phoenix dactylifera L.) in perspective of Bangladesh | |
Silici et al. | Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys | |
Šumić et al. | Optimization of frozen sour cherries vacuum drying process | |
Messina et al. | Seasonal characterization of nutritional and antioxidant properties of Opuntia ficus-indica [(L.) Mill.] mucilage | |
Naidu et al. | Effect of drying methods on the quality characteristics of fenugreek (Trigonella foenum-graecum) greens | |
Nadia et al. | Physico-chemical characterisation and antioxidant activity of some Opuntia ficus-indica varieties grown in North Algeria | |
Thomas et al. | Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries | |
EP2949362A1 (en) | Ages-degrading agent and use thereof | |
López-Miranda et al. | Effect of ripening on protein content and enzymatic activity of Crimson Seedless table grape | |
KR101291309B1 (ko) | 천년초를 이용한 쌀 막걸리 제조방법 | |
CN103704332B (zh) | 新鲜果实的保鲜方法 | |
JP5361035B2 (ja) | ラッキョウの処理方法 | |
Astiti et al. | Analysis of phenolic and tannin contents in the methanol extract of sweet and sour star fruit plants (Averrhoa carambola L) leaves commonly used as raw materials of Lawar (A Balinese Traditional Food) | |
JP2009284838A5 (ru) | ||
JP2005278635A5 (ru) | ||
TWI532441B (zh) | 金針乾燥方法及金針乾燥前處理方法 | |
Natumanya et al. | Effects of drying techniques on nutrient retention and phytochemicals in selected vegetables | |
KR20160128089A (ko) | 매실 착즙액을 함유한 기능성 소금 및 그 제조방법 | |
Jahurul et al. | Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities | |
Karakus et al. | Comparison of contents of sugars, organic acids and free amino acids in raisins obtained from Gok Uzum (Vitis vinifera L.). | |
KR101360578B1 (ko) | 금강송(춘양목) 소나무와 솔잎 추출물을 이용한 구운 계란 제조방법 | |
KR20160128090A (ko) | 매실 분말을 함유한 샐러드 드레싱 조성물 및 그 제조방법 | |
JP2019076088A (ja) | 辛みの低減されたタマネギを生産する方法 | |
Mouwakeh et al. | Chemical composition and antimicrobial activity of Nigella sativa crude and essential oil | |
Stancheva et al. | Nutritional value of cowpea (Vigna unguiculata L. Walp) grain grown under different soil moisture as affected to the dual inoculation with nitrogen fixing bacteria and arbuscular mycorrhizal fungi. |