JPH06153846A - Deodorization of garlic - Google Patents
Deodorization of garlicInfo
- Publication number
- JPH06153846A JPH06153846A JP4307194A JP30719492A JPH06153846A JP H06153846 A JPH06153846 A JP H06153846A JP 4307194 A JP4307194 A JP 4307194A JP 30719492 A JP30719492 A JP 30719492A JP H06153846 A JPH06153846 A JP H06153846A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- water
- deodorizing
- salting
- dipped
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、簡単な処理法による
ニンニクの脱臭法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for deodorizing garlic by a simple treatment method.
【０００２】[0002]
【従来の技術】ニンニクは、栄養価も高く、優れた殺菌
力を有するので、栄養食品や健康食品として多用されて
いるが、その独特の匂いが敬遠され、特に生で食べるの
を躊躇されている。匂いの成分は、ニンニクに含まれる
抗菌化合物であるアリシンとされている。2. Description of the Related Art Garlic, which has a high nutritional value and excellent bactericidal activity, is widely used as a nutritional food and a health food. However, its unique odor is shunned, and hesitate to eat it raw. There is. The scent component is allicin, which is an antibacterial compound contained in garlic.
【０００３】そのため、一般的には、ニンニクを煮たり
焼いたりする等、加熱処理して、匂いを抜いている。ま
た、加熱処理しないニンニクの脱臭法は、日本酒やワイ
ンに漬けたり、味噌に漬けする方法が、従来から知られ
ている。Therefore, in general, garlic is boiled or baked to heat it to remove the odor. Further, as a deodorizing method of garlic which is not heat-treated, a method of immersing in garlic or wine or soaking in miso has been conventionally known.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、上記従
来の加熱処理するニンニクの脱臭法では、アリシンを分
解してしまい、ニンニクの殺菌力を低下させてしまうと
いう課題を有する。また、上記従来の加熱処理しないニ
ンニクの脱臭法では、その脱臭の程度が充分ではなく、
食べた後の口臭が気にならない程度に脱臭することがで
きないという課題を有する。However, the conventional garlic deodorizing method by heat treatment has a problem that allicin is decomposed and the bactericidal power of garlic is reduced. Further, in the conventional deodorizing method of garlic without heat treatment, the degree of deodorizing is not sufficient,
There is a problem that it is impossible to deodorize the bad breath after eating.
【０００５】そこで、この発明は、ニンニクを完全に無
臭化するのでなく、食べた後の口臭が気にならない程度
に脱臭するニンニクの脱臭法を提供することを目的とし
てなされたものである。Therefore, the present invention has been made for the purpose of providing a method for deodorizing garlic, which does not completely deodorize garlic but deodorizes it to such an extent that bad breath after eating is not noticeable.
【０００６】[0006]
【課題を解決するための手段】そのため、この発明のニ
ンニクの脱臭法は、ニンニクを塩漬けする工程、前記ニ
ンニクを取り出し水漬けする工程、水漬けした状態のニ
ンニクに水中で気泡を吹き付ける工程よりなるものとし
ている。さらに、この発明のニンニクの脱臭法は、ニン
ニクを塩漬けする工程、前記ニンニクを取り出し水漬け
する工程、水漬けした状態のニンニクに水中で気泡を吹
き付ける工程、前記ニンニクを取り出し酢漬けする工程
よりなるものとしてもよい。Therefore, the method for deodorizing garlic according to the present invention comprises a step of salting garlic, a step of taking out the garlic and soaking it in water, and a step of spraying air bubbles on the garlic in the soaked state in water. I am supposed to. Further, the garlic deodorizing method of the present invention comprises a step of salting garlic, a step of taking out the garlic and soaking in water, a step of blowing bubbles in water to the garlic in a soaked state, and a step of taking out the garlic and pickling. May be
【０００７】[0007]
【作用】この発明のニンニクの脱臭法は、ニンニクを塩
漬けすることにより、ニンニク全体において、匂いの成
分であるアリシンの大部分が浸透圧により浸出される。
さらに、ニンニクに水中で気泡を吹き付けることによ
り、ニンニクの芯部分を僅かに残して、匂いの成分であ
るアリシンが気泡の吹付圧により浸出される。さらに、
ニンニクを酢漬けすることにより、腐食しなくなり長期
間保存することができる。In the method of deodorizing garlic of the present invention, by salting garlic, most of allicin, which is a component of odor, is leached out by osmotic pressure in the whole garlic.
Further, by spraying air bubbles on the garlic in water, allicin, which is a component of the odor, is leached out by the spray pressure of the air bubbles, while leaving the core portion of the garlic slightly. further,
By pickling garlic with vinegar, it does not corrode and can be stored for a long time.
【０００８】[0008]
【実施例】以下、この発明のニンニクの脱臭法を詳細に
説明する。この発明のニンニクの脱臭法は、次の第一〜
三の工程、または第一〜四の工程よりなる。 第一工程：ニンニクを塩漬けする。 この工程は、ニンニクを高濃度の食塩水または食塩にそ
のまま、２〜３ヶ月漬ける。EXAMPLES The method for deodorizing garlic of the present invention will be described in detail below. The method for deodorizing garlic of the present invention is as follows.
It comprises three steps, or first to fourth steps. First step: salt garlic. In this step, garlic is soaked in high-concentration salt solution or salt as it is for 2-3 months.
【０００９】第二工程：前記第一工程のニンニクを取り
出し水漬けする。 この工程は、ニンニクを水道水または低濃度の食塩水に
漬ける。 第三工程：水漬けした状態のニンニクに水中で気泡を吹
き付ける。 この工程は、コンプレッサを用い水中に空気を噴出さ
せ、数時間〜２４時間位の間、ニンニクに気泡を吹き付
ける。Second step: The garlic of the first step is taken out and soaked in water. In this step, garlic is dipped in tap water or low-concentration saline solution. Third step: spraying air bubbles on the garlic in the water. In this step, air is blown into the water using a compressor, and air bubbles are blown onto the garlic for several hours to 24 hours.
【００１０】第四工程：前記ニンニクを取り出し酢漬け
する。 この工程は、特に必要としないが、長期間保存しておく
には必要である。なお、ハチミツやハーブ等を加えるこ
とにより、味付けすることもできる。Fourth step: The garlic is taken out and pickled. This step is not particularly necessary, but it is necessary for long-term storage. It is also possible to season by adding honey or herbs.
【００１１】[0011]
【発明の効果】この発明のニンニクの脱臭法は、以上に
述べたように構成されており、ニンニクの殺菌力を低下
させることなく、食べた後の口臭が気にならない程度に
脱臭することができる。そして、この脱臭法により得ら
れるニンニクは、未処理のニンニクと同様、栄養価の高
い食品として、生食だけでなく、サラダやチャーハンの
具など幅広く使えるものとなる。The garlic deodorizing method of the present invention is configured as described above, and can deodorize garlic to the extent that it does not cause bad breath after eating without reducing the bactericidal activity. it can. The garlic obtained by this deodorizing method can be widely used not only as raw food but also as a salad or fried rice ingredient, as a food having a high nutritional value, like untreated garlic.
Claims (2)
クを取り出し水漬けする工程、水漬けした状態のニンニ
クに水中で気泡を吹き付ける工程よりなることを特徴と
するニンニクの脱臭法。1. A method for deodorizing garlic, which comprises the steps of salting garlic, taking out the garlic and soaking it in water, and spraying air bubbles in the water soaked garlic in water.
クを取り出し水漬けする工程、水漬けした状態のニンニ
クに水中で気泡を吹き付ける工程、前記ニンニクを取り
出し酢漬けする工程よりなることを特徴とするニンニク
の脱臭法。2. A garlic process comprising the steps of salting garlic, taking out the garlic and soaking it in water, blowing air bubbles in the water-immersed garlic in water, and taking out the garlic and pickling it. Deodorization method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4307194A JPH06153846A (en) | 1992-11-17 | 1992-11-17 | Deodorization of garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4307194A JPH06153846A (en) | 1992-11-17 | 1992-11-17 | Deodorization of garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06153846A true JPH06153846A (en) | 1994-06-03 |
Family
ID=17966177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4307194A Pending JPH06153846A (en) | 1992-11-17 | 1992-11-17 | Deodorization of garlic |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06153846A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008136435A (en) * | 2006-12-04 | 2008-06-19 | Sendai Miso Shoyu Kk | Method for producing fermented soybean paste processed product, fermented soybean paste processed product, fermented soybean paste extracted solution, fermented soybean paste extraction deodorant, and fermented soybean paste extraction meat softening agent |
-
1992
- 1992-11-17 JP JP4307194A patent/JPH06153846A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008136435A (en) * | 2006-12-04 | 2008-06-19 | Sendai Miso Shoyu Kk | Method for producing fermented soybean paste processed product, fermented soybean paste processed product, fermented soybean paste extracted solution, fermented soybean paste extraction deodorant, and fermented soybean paste extraction meat softening agent |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |