JPH02131568A - Alcohol-containing odorless garlic and odorless garlic wine - Google Patents

Abstract

PURPOSE:To obtain alcohol-containing odorless garlic and odorless garlic wine by immersing garlic in a solution consisting essentially of an alcohol, vinegar and saccharide component, aging and separating garlic from a garlic solution. CONSTITUTION:A solution containing >=20% alcohol or a solution containing vinegar and a saccharide component prepared by prescription of fruit wine and garlic are successively fed to the same container by selecting a time and aging and processing are carried out at a necessary temperature for a considerable time. At a point of time of deodorization completion through intermediate treatment at each stage of deodorizing processes, garlic is separated from the garlic solution.

Description

[Detailed description of the invention] B. Purpose of the invention (Industrial application field) When you hear the word garlic, you immediately want to say it stinks.

Still, the reason why it is so widely used all over the world is because it has extremely high nutritional value and is extremely effective against health and all kinds of illnesses. However,
Since it is disliked only because of its bad odor, it would be good to remove that odor, but it is true that this has not yet been achieved, even though this substance was discovered thousands of years ago. Based on the inventor's 15 years of research since the fall of 1970, I can tell you that the bad smell of garlic can be easily removed by heat treatment. However, if you heat it up, the ingredients in garlic will be decomposed or its potency will be lost in proportion to the degree of heating.

When garlic is heated in a pot, etc., the odor of the garlic ingredients changes and gives off a strange odor, which permeates the food and acts as a so-called secret ingredient, and in this case as well. It seems difficult to expect much from the efficacy of garlic ingredients. When garlic is exposed to nature, its odor decreases as its water content decreases, and the efficacy of its ingredients gradually disappears. Garlic rots and develops blue mold, which reduces its odor and potency.

The important point here is that, rather than reducing the odor as mentioned above, it is only when we can make garlic odorless through technology and preserve the efficacy of garlic's ingredients that we can hope to use garlic in our daily lives. That's what I say.

Even now, the mechanism by which garlic reacts to emit that foul odor is still unknown, and the present invention is the only way to eliminate that foul odor without losing the effectiveness of garlic's excellent ingredients. Currently, there is no reliable method for erasing it that has been put to practical use.

(Conventional technology) Garlic is generally used in cooking, roasting, pickling, medicinal products that contain some of the ingredients of garlic, and many other things, but other than medicinal products, it is not used in any other way. Unique odors have not been removed, and compared to the current level of desire, the amount consumed is small, as there are products that are called odorless garlic that still have odors, and products that are not effective even if they are odorless. It seems so. Unless the garlic ingredients have lost their effectiveness, you will experience a foul odor from the vomit after eating. At present, there appears to be no product other than the odor-reducing technology of the present invention in which the odor of garlic is reduced and the efficacy of garlic components is maintained.

(Books that may be helpful) Written by Tadashi Watanabe, former assistant professor at Osaka City University, published by Kobunsha Kappa Homes, July 1972 edition 1 Garlic Health Method,
.

(Problems to be Solved by the Invention) The present invention aims to solve the problems of many people who are aware of the potency and effectiveness of garlic and who have given up on it, avoiding the strong odor characteristic of garlic. In order to overcome the pitiful situation where we have no choice but to sit on the sidelines, we have manufactured various odorless garlic products using better odorless technology so that people can eat as much garlic as possible and absorb its excellent nutrients. We hope that by providing garlic as a highly effective form of nutrition, many people will be able to improve their health and play an active role in society.

Structure of the invention (l! Means for solving the problem) Currently, many books on garlic have been published, but it is difficult to understand the main contents of garlic, such as the composition of ingredients, the amount of potency, and the degree of effect.・It seems that the mechanisms by which substances such as allicin and alliin, which are said to be the main ingredients, have effects on the body have not been fully elucidated, even though they were discovered in foreign countries in the past. Because garlic is still a largely unknown plant, when trying to commercialize the superiority of garlic, there are no clues that serve as standards for the tests and research prototypes necessary to achieve that goal. It took 15 years of effort to obtain the results of the current product. The present invention utilizes garlic, which is a mysterious and mysterious substance that exhibits sufficient efficacy for a wide range of purposes and has effects that cannot be obtained anywhere else. Achievements/References to various documents ●Using the knowledge of the results of many long-term studies, etc., we use an unparalleled method to process the contents described in the patent claims, which are necessary for the production of products desirable for daily nutrition. A series of reliable techniques for deodorizing garlic have been established.

(Function) The products according to the present invention are odorless garlic containing alcohol and odorless garlic liquor, both of which are mainly made of garlic. Although it is not a pharmaceutical product, it is an alcoholic beverage containing more than 1 tc of alcohol, but it is a pure garlic nutritional food. One way to understand the power of garlic's ingredients is to cut raw garlic and drop the liquid that oozes out onto your skin, and you will first feel an itch, then pain, and then drool. In the present invention, although the technology has been established as a result of sufficient research, since eating garlic with such strong effects, the usage method for the purpose of safety from the effects on the body must be carefully understood and established. Without it, it cannot be said to be a reliable nutritional food.

It has been over 7 years since the initial product of the present invention was completed, and as a result of repeatedly undergoing high-calorie and dangerous tasting tests, we have found that the effectiveness of odorless garlic products, such as concentration, amount of food and drink, frequency of food and drink, and timing of food and drink, etc. This has led to results regarding standards and usage.

(Example) The main items related to the production of the products of the present invention, i.e. the quantities of garlic, vinegar, alcohol, sugar, etc., the steps and methods in the production process, the composition of quantities and usage when eating and drinking the products, etc. There are many things that are done when carrying out such work, which affect the existence of the manufacturing company and must be kept as confidential internal matters, such as treatment for manufacturing temperature, selection of product materials, containers used, etc. There are some difficult factors to consider, such as the influence of

C. Effects of the Invention The following is an overview of the phenomena that the inventor has experienced over the past 15 years regarding the alcohol-containing odorless garlic and odorless garlic liquor of the present invention as compared to the effects of the previous invention, based on reference books. I want to be

■My physical strength has improved. ■The degree of hangover has decreased. ■I can now get enough sleep. ■
I no longer have constipation. ■I felt calmer.

■Even if you get a wound, it heals quickly and does not fester. ■
My energy increased and my feelings for the opposite sex became stronger. ■I have become visibly younger. ■I'm less likely to catch a cold.
■I have more stamina and no longer get tired. Others, etc.

The inventor's understanding of garlic through experience and research is that the effects of garlic's ingredients act independently on each part of the body.
Instead, the effect spreads throughout the body without distinction,
I came to understand that the whole body is relatively active and health is cultivated, and that its function is particularly effective in strengthening the vitality of each internal organ. As a result of eating garlic for a long period of time, I have become aware of the phenomena I have listed as a comparison effect with the past, one after another, and each time I feel it as an individual phenomenon in the body part. Of course, this should actually be viewed as an expression of the overall effect.

The reason why garlic is not widely used is not only because it has a bad odor, but also because it is made up of extremely complex ingredients and has properties that change greatly depending on the conditions.
It can be helpful and reliable, but it can also be a scary plant that is difficult to handle and can produce very undesirable results.

Incidentally, although the initial eight-year development period has now been shortened to about six years as a result of research, it is true that there are still many unknowns.

As explained above, the product of the present invention is an excellent nutritional food that can be widely used in daily life, eliminating concerns about the nuisance of people who think garlic is wonderful, but it is difficult to handle and has a bad smell, and the quality of social life. This is alcohol-containing odorless garlic that has been perfected using odorless technology and is an odorless garlic liquor that cannot be obtained anywhere else.

Therefore, as a result of the examination, we are confident that this application is an invention that can definitely be published.

Claims (1)

[Scope of Claims] To process and manufacture odorless garlic wine and alcohol-containing odorless garlic that do not cause the unpleasant odor peculiar to garlic from the odor emitted by people who eat alcohol-containing garlic or drink garlic wine. In order not to lose the excellent efficacy of garlic's unique properties, choose the right time to mix garlic with a liquid containing 20% alcohol or more, vinegar, etc., or a liquid containing sugar, in accordance with the regulations for fruit wine. Sequentially kept in the same container and fermented for a considerable period of time at the required temperature,
Through intermediate treatment at each stage in the process, we extract the ingredients of garlic into liquid and reduce the odor of garlic to the utmost, and grow into odorless or nearly odorless alcohol-containing odorless garlic and odorless garlic liquor. When they are odorless, the garlic and garlic liquid are separated, the garlic becomes odorless garlic containing alcohol, and the garlic liquid is completed into odorless garlic wine containing excellent garlic components. Manufacture and sale of alcohol-containing odorless garlic and odorless garlic liquor. (Claims) 1. Manufacture and sale of odorless garlic containing alcohol. 2. Manufacture and sale of odorless garlic liquor.