JPH0265757A - Odorless garlic and liquid thereof - Google Patents

Abstract

PURPOSE:To provide the subject garlic useful as an excellent nutritive food by placing the garlic in an alcohol-containing solution, vinegar, etc., adding sugar to the solution, aging the solution and subsequently separating the garlic and the solution, respectively. CONSTITUTION:(A) Garlics are mixed with (B) vinegar, (C) an alcohol-containing solution and (D) sugar, followed by aging the mixture preferably for 8 years and subsequently separating the components, respectively, thereby providing the objective solution containing the alcohol preferably in an amount of <=1% and the garlic.

Description

[Detailed description of the invention] B1 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 around 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, he has found that eliminating the bad smell of garlic can be easily achieved through heat treatment. However, when heated, the components of garlic K are decomposed in proportion to the degree of heating, or rather, their effectiveness is lost. When garlic is heated in a pot, etc., the odor of the garlic components changes and gives off a strange odor that permeates the food and acts as a so-called secret flavor. It seems difficult to expect the effect of the efficacy of

When garlic is exposed to nature, its odor decreases as its water content decreases, and the effectiveness of its ingredients also appears to be diminished. If we consider garlic only as a nutrient, we can judge that the degree of garlic's odor is proportional to the effectiveness of its ingredients. In other words, it seems to be saying that garlic that loses its odor, either naturally or by heating it, has no potency or effect. The important point here is the technology to make garlic odorless and how to preserve the effectiveness of garlic ingredients. Even now,
The mechanism by which garlic reacts to produce that foul odor has not been elucidated, and other than the present invention, there is no way to eliminate that foul odor without losing the effectiveness of garlic's excellent ingredients. At present, this technology has not been put into practical use. Incidentally, it is said that when dried and powdered, its potency is reduced by more than half.

(Prior art) In general, things used for cooking, things that are baked and eaten,
Pickles are used to pickle things together, are used as garlic liquor, are medicines that contain some of the ingredients of garlic, and are used in many other ways, but none of them have removed that peculiar odor and are not wanted. The amount consumed by K is small.

Even if you eat something that has lost a considerable amount of the potency of its garlic ingredients, you will still notice an odor on your breath after eating it, unless it has completely lost its potency. Currently, it seems that there are products that are manufactured with half-baked treatments due to insufficient odor-removal technology, but there is only one product that can reduce and eliminate the odor of garlic and still retain the potency and effects of garlic ingredients: the product of the present invention. There doesn't seem to be anything else.

Books that may be helpful: Written by Tadashi Watanabe, assistant professor at Osaka City University, published by Kobunsha Kappa Homes, July 1972 edition ``Garlic Health Method'' Written by Kiyoshi Kozuki, Doctor of Agriculture, published by Seibunsha, August 1988
Monthly Edition "New Garlic Discovery" (Problems to be Solved by the Invention) The present invention is based on the fact that many people have an earnest desire for garlic after knowing the efficacy and effects of garlic. We need to overcome the current situation where we have no choice but to give up and watch from the sidelines, avoiding the unique strong odor.

By providing odorless garlic and odorless garlic liquid as better nutrition so that people can eat and absorb the nutrients, many people can improve their health and play an active role in society. I hope that it will make a great contribution.

5. Composition of the invention (means for solving the problem) Recently, many books on garlic have been published, but it is difficult to understand the composition of the ingredients that are considered to be the main contents of garlic, the amount of efficacy, and the degree of effect. It seems that the effects of the main ingredients, allicin and alliin, which were discovered in foreign countries in the past, are not fully understood. Whether it is because garlic is still so poorly researched or because it is an unknown plant, it is important to obtain the necessary tests and research in order to commercialize the superiority of garlic. The present invention has been developed as a result of much research into the utilization of garlic, which is a mysterious and mysterious substance that is effective for a wide range of purposes and has difficult effects. has established a series of reliable techniques necessary for manufacturing products desirable for daily nutrition when processed according to the claims.

(Function) The products according to the present invention are odorless garlic and odorless garlic liquid, both of which are made of garlic, are not drugs, contain less than 1 part alcohol, are not alcoholic beverages, are not drinking water, etc., and are pure garlic nutrients. It is food. One way to understand the power of garlic's ingredients is to cut raw garlic and drop the liquid oozing from the garlic onto your skin, and then you will first feel a tingle, then a pain, and then see it drool. It is possible. In the present invention, although the technology has been established as a result of sufficient research, since we are eating garlic that has been fried to such an intense level, it cannot be used as a reliable nutritional food unless its usage is carefully monitored for safety purposes. That's not to say. It has been over 7 years since the initial product of the present invention was completed, and as a result of repeated and repeated exposure to high-calorie and dangerous tastings, we have found that the efficacy of garlic ingredients, the frequency of eating and drinking, the frequency of eating and drinking, etc.
We have now reached a draft regarding effective standards and usage, such as when to eat and drink.

(Example) The main items related to the production of the product of the present invention, i.e. the quantities of garlic, vinegar, alcohol-containing liquid, sugar, etc., the steps and methods in the production process, and the composition of quantities when eating and drinking the product, etc. These are things that are done when carrying out such work, and the reality is that it is difficult to make them public as they are confidential internal matters that affect the entire existence of fB Zoning.

Effects of the invention Regarding the odorless garlic K<' and the odorless garlic liquid according to the present invention, the inventor has been working on it for 15 years. 0 My physical strength has increased. ■The degree of hangover has decreased. ■I can now get enough sleep. ■I no longer have constipation. ■I felt calm. ■Even if you get a wound, it heals faster and no longer suppurates. ■I have more energy and my feelings for the opposite sex have become stronger. ■I have become visibly younger. ■I'm less likely to catch a cold. [Ai] I have more stamina and don't get tired anymore. etc.

The inventor's understanding of garlic is that the efficacy of garlic ingredients does not work directly on each individual part of the body, but rather spreads throughout the body without distinction, and the efficacy of garlic as a whole is relatively effective. It has come to be recognized that its function is particularly effective in strengthening the vitality of each internal organ, by creating activity in the body and promoting health. As a result of eating garlic for a long time, you will become conscious of the phenomena listed above as comparative effects one after another, each time.

Although it is natural to view it as a phenomenon of individual parts of the body, it is actually a manifestation of the overall effect.

The reason why garlic is not widely used in the world is not only because it has a bad smell, but also because it has a very complex structure and has properties that change greatly depending on the conditions. It looks like a scary plant that is difficult to handle.

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

As explained above, the product of the present invention has been completed in the hope that it will be an excellent nutritional food that can be widely used, eliminating the inconvenience and social decency concerns of people who think garlic is wonderful but has a bad odor. It is an essential item that cannot be obtained from other sources.

Therefore, we are confident that this application is a preliminary invention that will definitely be announced as a result of one examination.

Claims (1)

[Scope of Claims] In order to process and manufacture odorless garlic and odorless garlic liquid that do not produce the odor peculiar to garlic from the odor exhaled by breathing when eating garlic, we utilize the excellent efficacy of the unique components of garlic. To prevent damage, garlic is mixed with an alcohol-containing liquid or vinegar containing sugar, and kept together in the same container at the appropriate time and fermented at the required temperature for a considerable period of time. The garlic components are extracted into the liquid, and the odor of garlic is reduced to the utmost limit, resulting in odorless or nearly odorless garlic and garlic liquid.Through intermediate treatments at each stage of the process, it is made odorless. At that point, they are separated into separate products, odorless garlic and odorless garlic liquid, and are completed as excellent nutritional foods for everyday use. (Claims) 1. Production and sale of odorless garlic. 2. Manufacture and sale of odorless garlic liquid.