JP4641039B2 - ミルラを使用した低臭にんにくの製造装置 - Google Patents
ミルラを使用した低臭にんにくの製造装置 Download PDFInfo
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- JP4641039B2 JP4641039B2 JP2008102900A JP2008102900A JP4641039B2 JP 4641039 B2 JP4641039 B2 JP 4641039B2 JP 2008102900 A JP2008102900 A JP 2008102900A JP 2008102900 A JP2008102900 A JP 2008102900A JP 4641039 B2 JP4641039 B2 JP 4641039B2
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- Prior art keywords
- myrrh
- low
- garlic
- liquid
- odor
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- 240000002234 Allium sativum Species 0.000 title claims description 64
- 235000004611 garlic Nutrition 0.000 title claims description 64
- 240000007311 Commiphora myrrha Species 0.000 title claims description 41
- 235000006965 Commiphora myrrha Nutrition 0.000 title claims description 41
- 235000007265 Myrrhis odorata Nutrition 0.000 title claims description 41
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 239000007788 liquid Substances 0.000 claims description 41
- 238000010025 steaming Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 229940081859 myrrh extract Drugs 0.000 claims description 8
- 239000011347 resin Substances 0.000 claims description 6
- 229920005989 resin Polymers 0.000 claims description 6
- 239000000307 commiphora myrrha gum Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241001057584 Myrrha Species 0.000 claims description 4
- 235000019645 odor Nutrition 0.000 description 19
- 230000037406 food intake Effects 0.000 description 7
- 235000021067 refined food Nutrition 0.000 description 5
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 4
- 206010006326 Breath odour Diseases 0.000 description 4
- 235000010081 allicin Nutrition 0.000 description 4
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000009965 odorless effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- UBJVUCKUDDKUJF-UHFFFAOYSA-N Diallyl sulfide Chemical compound C=CCSCC=C UBJVUCKUDDKUJF-UHFFFAOYSA-N 0.000 description 2
- 239000002781 deodorant agent Substances 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 206010010356 Congenital anomaly Diseases 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- CXYRUNPLKGGUJF-OZVSTBQFSA-M pamine Chemical compound [Br-].C1([C@@H](CO)C(=O)OC2C[C@@H]3[N+]([C@H](C2)[C@@H]2[C@H]3O2)(C)C)=CC=CC=C1 CXYRUNPLKGGUJF-OZVSTBQFSA-M 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000008729 scordinin Substances 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 208000008842 sick building syndrome Diseases 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
Images
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- Preparation Of Fruits And Vegetables (AREA)
Description
温度制御盤(7)は設定温度に対し、液温を±1℃の範囲で調節制御可能な機能を持ったものが好ましい。
(イ)ミルラ液槽(1)の内部にヒーター(5)と温度センサー(8)を設置し、ミルラ液(4)を所定の温度に保つべく、ヒーター(5)と温度センサー(8)の端末より、ターミナルボックス(9)内を配線し、温度制御盤(7)に結線する。
(ロ)ミルラ液(4)の液面とミルラ液槽(1)の上端との間に、にんにくを設置する為の金網カゴ(6)を設置する。
(ハ)ミルラ液槽(1)と、上部に設置する蓋(2)との間に蒸気抜き口(3)を設ける。蒸気抜き口(3)は幅3〜30mmでミルラ液槽(1)上端と蓋(2)下端との間に開口部を全周にわたって設ける。幅の寸法は装置の大きさにより、最適な幅とする。
(二)蓋(2)には滑車(10)が取り付けられ、蓋開閉レール(11)上をスライドし、蓋(2)の開閉を行う。
(1)使用するミルラ液の濃度
(2)低温蒸し焼きの温度(ミルラの液温、低臭にんにく製造装置の庫内温度)
(3)低温蒸し焼きの時間
(4)低温蒸し焼き時の適度な蒸気抜き
5 ヒーター 6 金網カゴ 7 温度制御盤
8 温度センサー 9 ターミナルボックス 10 滑車
11 蓋開閉レール
Claims (5)
- ミルラ液槽(1)と、該ミルラ液槽(1)の内部に設置され、ミルラ液(4)を所定の温度に保つべく各端末よりターミナルボックス(9)内を配線し温度制御盤(7)に結線するヒーター(5)及び温度センサー(8)と、前記ミルラ液槽(1)の内部であってミルラ液(4)の液面とミルラ液槽(1)の上端との間に設置されるにんにくを設置する為の金網カゴ(6)と、前記ミルラ液槽(1)の上部に設置される開閉を行うことが可能な蓋と、から構成され、前記ミルラ液槽(1)上端と前記蓋(2)下端との間に幅3〜30mmで全周にわたって開口する開口部からなる蒸気抜き口(3)を設け、ミルラ液の温度50℃〜80℃で30分〜3時間、前記金網カゴ(6)上のにんにくを低温蒸し焼きにすることを特徴とするミルラを使用した低臭にんにく製造装置。
- 前記蓋(2)には滑車(10)が取り付けられ、蓋開閉レール(11)上をスライドすることで当該蓋(2)の開閉を行う請求項1に記載の低臭にんにく製造装置。
- ミルラ樹脂からアルコール又は水で希釈したアルコールで抽出して得たミルラ抽出物を前記ミルラ液として使用することを特徴とする請求項1又は2に記載の低臭にんにく製造装置。
- 低温蒸し焼きに使用するミルラ液中に含まれるミルラ樹脂由来の成分濃度が0.2〜3.0重量%であることを特徴とする請求項1乃至3の何れか一項に記載の低臭にんにく製造装置。
- 低温蒸し焼き時の低臭にんにく製造装置の庫内温度が40℃〜60℃であることを特徴とする請求項1乃至4の何れか一項に記載の低臭にんにく製造装置。
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JP2008102900A JP4641039B2 (ja) | 2008-03-12 | 2008-03-12 | ミルラを使用した低臭にんにくの製造装置 |
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JP2008102900A JP4641039B2 (ja) | 2008-03-12 | 2008-03-12 | ミルラを使用した低臭にんにくの製造装置 |
Publications (2)
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JP2009213461A JP2009213461A (ja) | 2009-09-24 |
JP4641039B2 true JP4641039B2 (ja) | 2011-03-02 |
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JP2008102900A Active JP4641039B2 (ja) | 2008-03-12 | 2008-03-12 | ミルラを使用した低臭にんにくの製造装置 |
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Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JPWO2015114764A1 (ja) * | 2014-01-30 | 2017-03-23 | 株式会社あすなろ本舗 | 低臭加工ニンニクの製造装置及び製造方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4994853A (ja) * | 1973-01-26 | 1974-09-09 | ||
JP2002369652A (ja) * | 2001-06-14 | 2002-12-24 | Shinto:Kk | 塩蔵根菜類の脱塩方法及びその装置 |
JP2004160216A (ja) * | 2002-10-24 | 2004-06-10 | Hiromi Imanaka | 液状消臭剤およびその製造方法 |
JP2006136695A (ja) * | 2004-11-11 | 2006-06-01 | Sunada Atsuko | 脱臭液の製造方法。 |
JP2006136687A (ja) * | 2004-11-12 | 2006-06-01 | Tomonori Sunada | 成分液の製造方法。 |
-
2008
- 2008-03-12 JP JP2008102900A patent/JP4641039B2/ja active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4994853A (ja) * | 1973-01-26 | 1974-09-09 | ||
JP2002369652A (ja) * | 2001-06-14 | 2002-12-24 | Shinto:Kk | 塩蔵根菜類の脱塩方法及びその装置 |
JP2004160216A (ja) * | 2002-10-24 | 2004-06-10 | Hiromi Imanaka | 液状消臭剤およびその製造方法 |
JP2006136695A (ja) * | 2004-11-11 | 2006-06-01 | Sunada Atsuko | 脱臭液の製造方法。 |
JP2006136687A (ja) * | 2004-11-12 | 2006-06-01 | Tomonori Sunada | 成分液の製造方法。 |
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