JP2012139218A5 - - Google Patents
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- JP2012139218A5 JP2012139218A5 JP2011290592A JP2011290592A JP2012139218A5 JP 2012139218 A5 JP2012139218 A5 JP 2012139218A5 JP 2011290592 A JP2011290592 A JP 2011290592A JP 2011290592 A JP2011290592 A JP 2011290592A JP 2012139218 A5 JP2012139218 A5 JP 2012139218A5
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- freezing
- present
- aged
- temperature
- 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.)
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- 240000002234 Allium sativum Species 0.000 description 27
- 235000004611 garlic Nutrition 0.000 description 27
- 238000007710 freezing Methods 0.000 description 16
- ZFAHNWWNDFHPOH-YFKPBYRVSA-N S-Allyl cysteine Chemical compound OC(=O)[C@@H](N)CSCC=C ZFAHNWWNDFHPOH-YFKPBYRVSA-N 0.000 description 8
- 210000004027 cells Anatomy 0.000 description 7
- 238000005057 refrigeration Methods 0.000 description 6
- 201000011510 cancer Diseases 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 241000383638 Allium nigrum Species 0.000 description 2
- 210000000822 Killer Cells, Natural Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 210000001772 Blood Platelets Anatomy 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 229940107161 Cholesterol Drugs 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 210000002969 Egg Yolk Anatomy 0.000 description 1
- 240000006116 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 206010050661 Platelet aggregation inhibition Diseases 0.000 description 1
- 241000555745 Sciuridae Species 0.000 description 1
- 210000003491 Skin Anatomy 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- PYGSKMBEVAICCR-UHFFFAOYSA-N hexa-1,5-diene Chemical group C=CCCC=C PYGSKMBEVAICCR-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002250 progressing Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
本発明に使用するにんにくは6月に採れる新にんにくでは水分が多すぎて熟成が出来ない。十分に乾燥したにんにくを使用しなければならない。
本発明に関する代表的な実験結果を表に示す。
代表的な実験結果から冷凍温度と冷凍日数、冷蔵温度と冷蔵月数の関係は次のように推定出来る。すなわち、NO1、NO2の実験例は冷凍日数が不足のため、未熟性で本発明品の特有のオレンジ色に発色出来ない。また十分な根止が出来ず、発芽、根が出る現象を引き起こしていると推定出来る。更に冷凍の効果はにんにくを包丁で切った際に、アリナーゼという酵素がアリシンに変化するのであるが、本発明の工程における冷凍でも同じ酵素変化が起きている事が分かった。この酵素変化はNO1、NO2の7日、14日の期間では十分にその効果を発揮出来ず、前述の酵素による熟成が不十分でにんにくの内部が安定した成分にならず、抗菌効果が減少してカビが発生したと推定出来る。NO3、NO4の実験例は冷凍期間は十分であるが、冷蔵温度が低く、十分な熟成が進んでいない事が原因であると推定出来る。NO5,NO6,NO7は何れも冷凍期間、冷蔵温度共に適合し、綺麗なオレンジ色に発色し、弾力に富む熟成にんにくとなり、十分な熟成が出来たと推定出来る。以上のような代表的実験例などから次のように推定出来る。冷凍温度は−10°以下、冷凍日数は約1ケ月であり、冷蔵温度は約10°から11°であり、冷蔵月数は約2ケ月である。低い温度の冷凍によってにんにくの内部の細胞が凍結し、いわゆる根止効果により、細胞は死滅する。冷凍温度はマイナス60°等の超低温またはマイナス30°〜マイナス20°の場合等、温度条件によって根止効果に差が生じるので冷凍期間は変化する。冷凍温度が低い程、冷凍期間は短縮される。図1に示すように十分低い温度で十分な冷凍期間により、冷凍を行った後、次に長期間の冷蔵によって熟成させる。この結果、にんにくは柔らかくなり、オレンジ色に変化する。このオレンジ色に変化したにんにくを天日などで乾燥すると黒にんにくが製造出来る。本発明の製法によって熟成したにんにくは次に述べるような加工食品を作る。即ち、本発明の熟成にんにくを粉砕し、ペースト状に加工し、これを青汁に混入する事により、免疫力を向上する青汁を造る事が出来る。前記のペースト状の材料に寒天などの食材を混練りしてゼリー状に加工し、納豆添付の醤油、味噌、ラーメンの麺、餃子の皮等に使用する。更にはこの材料をチョコレートに入れて免疫力を向上出来る菓子が出来る。チョコレートのポリフエノールと共に健康に有用な成分となる。このチョコレートへ本発明の熟成にんにくを加えたものは意外に美味である。本発明の熟成にんにくを微塵切りにしてオリーブ油に入れると、油膜により、熟成にんにくの変質を防ぐ事が出来る。このオリーブ油付けの熟成にんにくをご飯に炊き込むと美味であり、免疫力を向上するご飯が出来る。にんにく卵黄に使用する事も出来る。本発明の工程による熟成にんにくについて成分分析を行った結果を次に示す。
▲1▼ ジアルリトスルフイド
効能・ガン細胞の増殖を抑え、寿命のある正常な細胞に戻し、ガン細胞を消滅させる。本発明の熟成にんにくは生にんにくの3倍強に増加していた。
▲2▼ メチル・アリルリスルフイド
効能・血小板の凝集を最も強く抑える成分があり発がんの抑制、ガン細胞の増殖を防ぐ。本発明のにんにくは生にんにくの4倍強に増加していた。
▲3▼ ジアリルジスフイド
効能・ガン予防、抗血栓作用、血小板の凝集抑制、悪玉コレステロールの減少、血糖値を下げる、体力増強、疲労回復、免疫力を高めてウイルスを殺す。本発明の熟成にんにくは生にんにくの3倍強に増加していた。
▲3▼ S−アリルシステイン
効能・ニンニクにしか見つかっていないS−アリルシステインは大腸ガンを予防する効果 が医学的に認められている。S−アリルシステインはがん細胞などを見つけ攻撃撃退する 。 NK細胞(ナチュラルキラー細胞)を活性化させる。本発明の熟成にんにくは熟成完 了後。3年保管したものでもS−アリルシステインは100グラム当たり180ミリグラ ム含有している事が分かった。類似品である黒にんにくのインターネットで発表されてい る含有率は100グラム当たり52ミリグラムである。生にんにくのインターネットで発 表されている含有率は100グラム当たり4ミリグラムである。平成26年3月より、平 成26年12月までの約9ケ月に亘って本発明の熟成にんにくの摂食モニター試験を実施 した結果は次の通りである。
The garlic used in the present invention cannot be aged because it has too much water in the new garlic harvested in June. You must use garlic that is sufficiently dry.
Representative experimental results relating to the present invention are shown in the table.
From typical experimental results, the relationship between the freezing temperature and the number of freezing days, and the refrigeration temperature and the number of refrigerated months can be estimated as follows. That is, the experimental examples of NO1 and NO2 have insufficient freezing days, and thus are immature and cannot develop the orange color peculiar to the product of the present invention. Moreover, it can be presumed that sufficient rooting cannot be achieved, causing a phenomenon of germination and rooting. Furthermore, the effect of freezing is that the enzyme called allinase changes to allicin when garlic is cut with a knife, but it has been found that the same enzyme change occurs in freezing in the process of the present invention. This enzyme change is not fully effective during the 7th and 14th days of NO1 and NO2, the aging by the above-mentioned enzymes is insufficient, and the garlic interior does not become a stable component, reducing the antibacterial effect. It can be estimated that mold has occurred. In the experimental examples of NO3 and NO4, the freezing period is sufficient, but it can be estimated that the cause is that the refrigeration temperature is low and sufficient aging is not progressing. It can be estimated that NO5, NO6, and NO7 are suitable for both freezing period and refrigeration temperature, develop a beautiful orange color, become an aged garlic rich in elasticity, and have been fully aged. From the above representative experimental examples, it can be estimated as follows. The freezing temperature is -10 ° or less, the number of freezing days is about 1 month, the refrigeration temperature is about 10 ° to 11 °, and the refrigeration month is about 2 months. Low temperature freezing freezes the cells inside the garlic, and the cells die due to the so-called rooting effect. Since the freezing temperature is extremely low such as minus 60 ° or minus 30 ° to minus 20 °, and the rooting effect varies depending on the temperature condition, the freezing period changes. The lower the freezing temperature, the shorter the freezing period. As shown in FIG. 1, after freezing at a sufficiently low temperature for a sufficient freezing period, it is then aged by long-term refrigeration. As a result, the garlic becomes soft and turns orange. Black garlic can be produced by drying the orange-colored garlic in the sun. The garlic ripened by the production method of the present invention produces a processed food as described below. That is, by pulverizing the aged garlic of the present invention, processing it into a paste form, and mixing it into the green juice, it is possible to produce green juice that improves immunity. The paste-like material is kneaded with ingredients such as agar and processed into a jelly form, which is used for soy sauce, miso, ramen noodles, dumpling skins attached to natto. Furthermore, this ingredient can be put in chocolate to make a confectionery that can improve immunity. Together with chocolate polyphenols, it becomes a useful ingredient for health. What added the aging garlic of this invention to this chocolate is unexpectedly delicious. When the aged garlic of the present invention is finely chopped and put into olive oil, the oil film can prevent the aged garlic from being altered. If you cook this garlic with olive oil, it will be delicious and you can improve your immunity. Can also be used for garlic egg yolk. The results of component analysis of the aged garlic according to the process of the present invention are shown below.
(1) Efficacy of diallitresulfide-Suppresses the growth of cancer cells, returns them to normal cells with a long life, and extinguishes cancer cells. The aged garlic according to the present invention was more than three times that of raw garlic.
▲ 2 ▼ are the most strongly suppressed component aggregation methyl-allyl squirrel Ruff Ido indications platelet inhibition of carcinogenesis, prevent the growth of cancer cells. The garlic according to the present invention was more than four times that of raw garlic.
▲ 3 ▼ diallyl Soo off Ido indications cancer prevention, anti-thrombotic activity, platelet aggregation inhibition, reduction of bad cholesterol, lowers blood sugar, strength enhancement, fatigue, kill the virus enhances immunity. The aged garlic according to the present invention was more than three times that of raw garlic.
(3) S-allyl cysteine
Efficacy S-allylcysteine, which is found only in garlic, has been medically recognized as an effect of preventing colon cancer . S-allyl cysteine finds cancer cells and fights off . Activate NK cells (natural killer cells). Aged garlic of the present invention is aging complete After the completion. Also S- allyl cysteine which was stored for three years was found to contain 180 Mirigura-time per 100 grams. The content that has been published in the Internet black garlic is similar products is 52 milligrams per 100 grams. Content, it represented originating Internet raw garlic is 4 mg per 100 grams. Translation from 26 of March, aged garlic result of the feeding monitor test of the present invention for approximately 9 months up to 2014, December is as follows.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2011290592A JP6035477B2 (en) | 2010-12-18 | 2011-12-17 | Low temperature aging production method of garlic |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010294754 | 2010-12-18 | ||
JP2010294754 | 2010-12-18 | ||
JP2011290592A JP6035477B2 (en) | 2010-12-18 | 2011-12-17 | Low temperature aging production method of garlic |
Publications (3)
Publication Number | Publication Date |
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JP2012139218A JP2012139218A (en) | 2012-07-26 |
JP2012139218A5 true JP2012139218A5 (en) | 2015-04-02 |
JP6035477B2 JP6035477B2 (en) | 2016-11-30 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2011290592A Active JP6035477B2 (en) | 2010-12-18 | 2011-12-17 | Low temperature aging production method of garlic |
Country Status (1)
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JP (1) | JP6035477B2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101808584B1 (en) * | 2016-01-27 | 2017-12-13 | 남해군흑마늘 주식회사 | Manufacturing method of functional food black garlic powder using pre-gelatinized low temperature drying |
JP6692112B2 (en) * | 2017-03-18 | 2020-05-13 | 一人 渡瀬 | Black garlic manufacturing method |
JP7162413B2 (en) | 2017-03-29 | 2022-10-28 | 日本軽金属株式会社 | Aluminum alloy vehicle bus bar and manufacturing method thereof |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62257372A (en) * | 1986-05-01 | 1987-11-09 | Toshiyuki Oota | Sustaining taste of food |
JPH046686U (en) * | 1990-05-07 | 1992-01-22 | ||
JPH08256719A (en) * | 1995-03-25 | 1996-10-08 | Yoko Kitamura | Fermented soybean containing red pepper |
JP3527703B2 (en) * | 2000-11-21 | 2004-05-17 | 青森県 | How to make garlic egg yolk |
CN100508764C (en) * | 2005-02-05 | 2009-07-08 | 田景武 | Ginseng fresh-keeping method |
JP4370309B2 (en) * | 2005-03-30 | 2009-11-25 | 哲 渡嘉敷 | Health supplement derived from wheat barley and moromi vinegar |
JP4080507B2 (en) * | 2005-12-02 | 2008-04-23 | 有限会社ミールジャパン | Fermented black garlic extract, fermented black garlic powder, production method thereof, and food and drink containing these |
JP2009124964A (en) * | 2007-11-21 | 2009-06-11 | Sugiyama Hayami | Processed garlic-containing chocolate confectionery, and method of producing the same |
JP2010022289A (en) * | 2008-07-22 | 2010-02-04 | Acera:Kk | Method for deodorizing garlic, deodorized garlic for food material having high alliin content and food using the same |
JP5155234B2 (en) * | 2009-04-02 | 2013-03-06 | テーブルマーク株式会社 | Gyoza production method |
-
2011
- 2011-12-17 JP JP2011290592A patent/JP6035477B2/en active Active
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