JPH012553A - Health food containing the main ingredient of Gyoja garlic - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field 1] This invention is directed to the production of garlic bulbs (young shoots maximum 20C).
By converting the fine powder (within 500 m) into a solution, the active ingredients can be easily consumed throughout the year, regardless of the harvest time.

[Background of the invention] Traditionally, Giyojia garlic has a strong odor and aroma, and although it has a pungent taste when raw, it becomes sweet and slimy when heated, making it a delicious wild vegetable.

It was named giyoujia garlic because in the old days, ascetics of Shugendo ate it to strengthen their spirits.
In Hokkaido, Japan's largest natural habitat, the Ainu people have traditionally eaten this wild vegetable, which sprouts first in spring, as green leafy vegetables that could not be obtained during the cold winter. It was used as a great source of energy.

For this reason, people in Hokkaido call it Ainu Negi, and even today, in spring, people use this wild vegetable in various dishes and enjoy its taste for a short period from late April to June.

Since this garlic belongs to the genus Allium of the Liliaceae family, it has a strong odor throughout, but it contains a large amount of nutrients, especially in the bulbs when they are young.

The harvest period for the young shoot scales is from late April to mid-June.

The bulb part of the garlic used in the present invention (
The reason for setting the maximum young buds within 20 cm is as follows.

At the stage of germination and growth, Giyojia garlic grows from 10cm to 20cm without leaves and remains in the form of a stem, and then the leaves open wide and the total length is 3Qcm to 5Qcm.
At the end of m, an umbel is formed first and many small white flowers are produced.

If the garlic grows like this, the nutrients in the garlic will be dispersed throughout the plant, and the recovery rate of nutrients from the whole plant will be poor compared to the yield.

Therefore, the inventors particularly used the bulb part before it has fully grown as a raw material for the present invention.

[Prior art 1] Traditionally, people have used harvested garlic in dishes such as Chinese cuisine, ohitashi, stir-fried in oil, and as ingredients for soups, and have preserved it by processing it as a preserved food, such as pickling it in salt or pickling it in soy sauce.

This is because they know that the harvest period for Giyojia garlic is short and that it is medicinally suitable for maintaining their health.

Unfortunately, these preserved foods had a strong odor, and the odor remained in the gastric juices after eating, resulting in bad breath.They were a nuisance to others who did not eat them, so they were only eaten by a small number of people.

The inventor thought that there was a way to utilize the great nutrients contained in this garlic as a natural plant for health promotion, and as a result of research, he came up with the present invention.

[Problems to be solved by the invention] As mentioned above, the harvest period for Japanese garlic, which contains a large amount of nutrients, is extremely short from late April to June, so it cannot be supplied stably throughout the year, and it has a strong odor. There are many people who cannot eat even if they want to eat for their health.

It would be ideal if such problems could be solved and it would be possible to eat and drink easily at all times.

This invention aims to provide a health food that can be supplied regardless of the harvest time by processing and commercializing Japanese garlic, and furthermore, the odor is weakened during the manufacturing process so that it can be eaten and eaten without worrying about the odor. .

[Means for Solving the Problems] The purpose of the present invention is to provide a stable product to a large number of people regardless of the harvesting period by turning garlic into a processed product.

Garlic contains iris, which is colorless and odorless, but when its cells are crushed, it is decomposed by the enzyme allinase, which coexists with it, producing a substance called allicin, which has a unique irritating and strong odor. Allicin combines with vitamin 13 and is not broken down by vitamin 8 enzymes, and allithiamine (a type of amino acid) is extracted as crystals.

It is said that the pharmacological effects of allithiamine, which increases the absorption of vitamin B, which has limited intestinal absorption, and increases the affinity between body tissues and vitamin B1, should be utilized to a great extent.

For these reasons, it is widely eaten by people to help relieve fatigue and act as a tonic.The seeds, like chives and garlic, are good for strengthening the body, and the whole vegetable, like alliums, warms the body and improves blood circulation. It has diuretic, detoxifying, antiseptic, and bactericidal effects, and has health, intestinal regulation, and tonic effects such as increasing appetite and promoting digestion. Furthermore, these effects are useful for treating arteriosclerosis, hypertension, erotic infectious gastroenteritis, etc. is also used.

However, although it is possible to chemically synthesize allithiamine, even if it were possible to produce this component through chemical synthesis, it would require a considerable amount of cost to produce, and even if it were commercialized, it would be expensive. It is natural that this will happen, and even if it does not require a high cost for chemical synthesis, the use of wild garlic as a natural resource can be a part of revitalizing local industry. It is natural to assume that plants are currently being reconsidered.

Furthermore, it is very desirable that people can always eat the Japanese garlic, regardless of the season.Especially in recent years, natural foods have been strongly advocated and promoted. development was widely desired.

The present invention has obtained a health food containing a large amount of nutrients without damaging the main components of Japanese garlic through the following process.

The scales of the naturally growing Garlic (young buds up to 20 cm) are purified with fresh water and rapidly frozen with nitrogen gas, then coarsely crushed using a shredder, subjected to high-pressure sterilization, and then dried under reduced pressure. Stir, crush, and repeat stirring.

By repeating stirring, the strong odor peculiar to Japanese garlic is weakened, and a fine powder with uniform ingredients is obtained.

Natural vitamin E (wheat germ oil) and papayase are added to this fine powder and stirred repeatedly using a homofusa until it becomes uniform to form a solution.

The components of the solution obtained in this process are as follows.

Wheat germ oil 69.994% Garlic 30.000% Vegetable enzyme papayase 0.006% [Example] Examples will be described in detail below.

Example 1 The solution was encapsulated into a soft capsule product using a rotary type soft gelatin capsule making machine with a specified content of 300 mg per capsule, then dried in a vacuum dryer, and after drying, the weight was tested.

The total weight including the capsules shall be 450 mg, and the weight deviation shall be within ±10%.

This capsule is a soft capsule with no preservatives used in the gelatin shell, and is composed of edible gelatin, glycerin, and purified water.

When we manufactured this capsule product and encouraged people to drink it, it was well-received by women, children, and the elderly, who previously did not like to eat it due to the bad breath and smell of gastric juices caused by eating it. In addition, middle-aged and elderly people have reported that it is better than chemical products and that they have become more confident in their physical strength after drinking it. .

Example 2 Buckwheat flour 7kg wheat flour
When I ate soba noodles and shisoba in a conventional manner using 5 kg of the Gyojia Garlic M4300g of Example 1, the strong odor of the Gyojia Garlic changed to a moderate odor, and the texture was good and delicious.

Example 3 When bread was prepared and eaten using a conventional method using 10 kg of wheat flour and 500 g of the Japanese garlic solution prepared in Example 1, the bread had a silky texture and was very healthy. It tasted like food.

The present invention has been described above with reference to suitable embodiments.

[Effects of the Invention] The Giyojia garlic product obtained by this invention can be easily eaten and eaten at any time regardless of the harvest time of Giyojia garlic. It is appreciated that it does not have any unpleasant odor and tastes better when used for cooking as well as drinking.

As described above, the present invention allows the active ingredients of Giyojia garlic to be easily ingested in the desired amount at any time, making it fully useful for maintaining the health of people who have been unable to eat it due to their dislike of the unique odor. If you use it in cooking, you will be able to absorb the active ingredients of garlic without realizing it and get good results.

It should be noted that the garlic product of the present invention is not limited to the examples, and it goes without saying that many modifications can be made without departing from the spirit of the invention.

In this way, it is a health food that has solved all of the problems of Japanese garlic itself, which until now had various drawbacks despite its effectiveness, and its benefits are great.

Claims (1)

[Claims] Natural vitamin E (
A health food characterized by adding wheat germ oil (wheat germ oil) and a vegetable enzyme papayase to form a homogeneous solution.