JPH044860B2 - - Google Patents
Info
- Publication number
- JPH044860B2 JPH044860B2 JP59118173A JP11817384A JPH044860B2 JP H044860 B2 JPH044860 B2 JP H044860B2 JP 59118173 A JP59118173 A JP 59118173A JP 11817384 A JP11817384 A JP 11817384A JP H044860 B2 JPH044860 B2 JP H044860B2
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- liquid
- bulb
- outer skin
- added
- 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.)
- Expired - Lifetime
Links
- 240000002234 Allium sativum Species 0.000 claims description 83
- 235000004611 garlic Nutrition 0.000 claims description 83
- 239000007788 liquid Substances 0.000 claims description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000011282 treatment Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- 235000013322 soy milk Nutrition 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 8
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 230000009965 odorless effect Effects 0.000 description 21
- 239000000047 product Substances 0.000 description 21
- 239000006000 Garlic extract Substances 0.000 description 10
- 235000020706 garlic extract Nutrition 0.000 description 10
- 239000000243 solution Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 238000009835 boiling Methods 0.000 description 7
- 235000013361 beverage Nutrition 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 230000001877 deodorizing effect Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 229940029982 garlic powder Drugs 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000019710 soybean protein Nutrition 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 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
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000001476 alcoholic effect Effects 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
- 238000010009 beating Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 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
- 238000012546 transfer Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59118173A JPS60262565A (ja) | 1984-06-11 | 1984-06-11 | 大蒜液の製造法 |
| US06/743,208 US4649052A (en) | 1984-06-11 | 1985-06-10 | Method for production of garlic paste |
| DE8585107205T DE3575373D1 (de) | 1984-06-11 | 1985-06-11 | Verfahren zur herstellung einer knoblauchpaste. |
| EP85107205A EP0165544B1 (en) | 1984-06-11 | 1985-06-11 | Method for production of garlic paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59118173A JPS60262565A (ja) | 1984-06-11 | 1984-06-11 | 大蒜液の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60262565A JPS60262565A (ja) | 1985-12-25 |
| JPH044860B2 true JPH044860B2 (en]) | 1992-01-29 |
Family
ID=14729928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59118173A Granted JPS60262565A (ja) | 1984-06-11 | 1984-06-11 | 大蒜液の製造法 |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US4649052A (en]) |
| EP (1) | EP0165544B1 (en]) |
| JP (1) | JPS60262565A (en]) |
| DE (1) | DE3575373D1 (en]) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3474096D1 (en) * | 1984-11-09 | 1988-10-27 | Ajinomoto Kk | Process for the production of flavor enhancing seasonings |
| DE3541304A1 (de) * | 1985-11-22 | 1987-05-27 | Scherer Gmbh R P | Orale zubereitungen von knoblauch und verfahren zu ihrer herstellung |
| AU8502991A (en) * | 1990-08-29 | 1992-03-30 | Sterling Chaykin | Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlic |
| JPH0716072A (ja) * | 1992-03-18 | 1995-01-20 | Bizen Kasei Kk | マイクロ波処理による無臭ニンニクエキスの製造法 |
| US5401526A (en) * | 1993-04-27 | 1995-03-28 | Tomita; Mieko | Jelly health foods containing odorless garlic and process for manufacturing same |
| CA2274677C (en) * | 1996-12-10 | 2008-08-19 | Wakunaga Pharmaceutical Co., Ltd. | Fermented garlic composition |
| JP3244468B2 (ja) * | 1998-04-22 | 2002-01-07 | 糸数 哲雄 | ウコン食材の製造方法 |
| US6485775B1 (en) * | 1998-10-16 | 2002-11-26 | Basic American, Inc. | Starchy food-based fine particle fat substitute |
| PT102430B (pt) * | 2000-03-16 | 2004-05-31 | Fortunato Jose Moreira D Costa | Metodo aditivo de producao de agua potavel e de bebidas padronizadas a partir de agua (destilada ou desmineralizada) e de bebidas, para perfis de saude |
| US20040258815A1 (en) * | 2003-06-23 | 2004-12-23 | Zaboli Tony S. | Method for making improved garlic product by freezing |
| US20050037097A1 (en) * | 2003-08-14 | 2005-02-17 | Neena Gandhi | Pyruvate enriched onion extract |
| US20060019002A1 (en) * | 2004-07-26 | 2006-01-26 | Harvest Food Co., Ltd. | Method for processing, storing and transporting garlic |
| US20060088627A1 (en) * | 2004-10-25 | 2006-04-27 | Sensient Flavors Inc. | Methods for the production of food grade extracts |
| JP6344924B2 (ja) * | 2014-01-30 | 2018-06-20 | 株式会社ダイセル | Ｓ−アリルシステインの製造方法 |
| KR102772130B1 (ko) * | 2022-01-24 | 2025-02-21 | 우석대학교 산학협력단 | 쌀누룩 요거트를 이용한 김치 및 그의 제조 방법 |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2618561A (en) * | 1948-01-10 | 1952-11-18 | Spinka Josef | Process of producing stable garlic preparations |
| US2760869A (en) * | 1952-09-24 | 1956-08-28 | Kraft Foods Co | Method of producing condiments |
| US3424593A (en) * | 1965-02-26 | 1969-01-28 | Carl Bockman | Method of producing modified allium condiments |
| US3615599A (en) * | 1966-05-17 | 1971-10-26 | Yoshizo Sakamoto | Method of and apparatus for processing garlic |
| JPS5394049A (en) * | 1977-01-28 | 1978-08-17 | Hausu Shiyokuhin Kougiyou Kk | Production of kneaded garlic |
| JPS5832578A (ja) * | 1981-08-20 | 1983-02-25 | Nippon Kokan Kk <Nkk> | ア−ク溶接方法 |
| JPS592670A (ja) * | 1982-06-28 | 1984-01-09 | Mitsubishi Kakoki Kaisha Ltd | 玉ねぎの醗酵液よりなる調味液 |
-
1984
- 1984-06-11 JP JP59118173A patent/JPS60262565A/ja active Granted
-
1985
- 1985-06-10 US US06/743,208 patent/US4649052A/en not_active Expired - Lifetime
- 1985-06-11 EP EP85107205A patent/EP0165544B1/en not_active Expired - Lifetime
- 1985-06-11 DE DE8585107205T patent/DE3575373D1/de not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| US4649052A (en) | 1987-03-10 |
| EP0165544B1 (en) | 1990-01-17 |
| EP0165544A1 (en) | 1985-12-27 |
| JPS60262565A (ja) | 1985-12-25 |
| DE3575373D1 (de) | 1990-02-22 |
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