JPH07121205B2 - How to remove the smell of garlic - Google Patents
How to remove the smell of garlicInfo
- Publication number
- JPH07121205B2 JPH07121205B2 JP5038419A JP3841993A JPH07121205B2 JP H07121205 B2 JPH07121205 B2 JP H07121205B2 JP 5038419 A JP5038419 A JP 5038419A JP 3841993 A JP3841993 A JP 3841993A JP H07121205 B2 JPH07121205 B2 JP H07121205B2
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- Prior art keywords
- garlic
- odor
- weight
- added
- solution
- Prior art date
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- Cultivation Of Plants (AREA)
- Pretreatment Of Seeds And Plants (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、大蒜から出る臭を除
去する方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 removing odor from ginger.
【０００２】[0002]
【従来の技術】大蒜は非常に歴史の古い植物で、昔から
調味植物として広く用いられており、また、学者らの研
究の結果、人体に有益であるということが明らかにさ
れ、多くの人によりその効用と効果及び用法に関して多
くの報告が行なわれている。しかしながら、この大蒜に
は独特な不快な臭を有する成分が含まれており、この大
蒜が入っていたり、あるいは、大蒜を利用して作られた
料理は食べる人にとっては美味しく食べられるにもかか
わらず、食べた後にはこの大蒜臭による口臭が生じ、周
囲の人々に不快感を与える場合がある。2. Description of the Related Art Ginseng is a plant with a very long history, has been widely used as a seasoning plant since ancient times, and as a result of studies by scholars, it has been clarified that it is beneficial to the human body, Has made many reports regarding its utility and effect and usage. However, this garlic contains a component that has a unique unpleasant odor, and although this garlic is included, or the dish prepared using the garlic is delicious for the eater. , After eating, this bad odor may cause bad breath, which may cause discomfort to the surrounding people.
【０００３】ところが、この大蒜臭は、アリシンという
人体に最も有益な薬理作用を有する成分から発せられて
いることが知られている。そして、従来においても、こ
の大蒜の臭を除去するために、例えば大蒜を蒸すかと
か、あるいは焼いて食べる等の方法が知られているが、
これらの方法はその何れも大蒜の栄養成分を破壊するば
かりでなく、大蒜臭それ自体もあまり除去することので
きないという問題点があった。[0003] However, it is known that this odorous odor is emitted from allicin, a component having the most beneficial pharmacological action on the human body. And, in the past, in order to remove the odor of this garlic, for example, a method of steaming the garlic, or baking and eating is known,
Each of these methods has a problem that not only the nutritive components of garlic are destroyed, but also the garlic odor itself cannot be removed so much.
【０００４】[0004]
【発明が解決しようとする課題】そこで、本発明者は、
大蒜からこの嫌な臭を除去し又は軽減するために様々な
調査、研究を重ねた結果、大蒜の添加された食物を食べ
た後に海苔一枚或いは昆布一片を食べると口の中の大蒜
臭がなくなるという事実と、大蒜を醤油に漬けて熟成さ
せて得られた大蒜漬けは大蒜臭が減るという事実に着目
し、その解決手段を求めることにした。Therefore, the inventor of the present invention
As a result of various investigations and studies to remove or reduce this unpleasant odor from the garlic, it was found that eating a piece of seaweed or a piece of kelp after eating food with the addition of garlic produced a garlic odor in the mouth. We decided to find a solution to this problem by paying attention to the fact that it disappears and that the odor of garlic obtained by aging the garlic in soy sauce and aging reduces the odor of garlic.
【０００５】ところで、海苔と昆布は、その共通点が共
に海藻類に属し、アルギン酸ナトリウム、アルギン酸カ
ルシウム等が含有されているということであり、また、
醤油には塩化ナトリウムの外、塩化マグネシウム（Ｍｇ
Ｃｌ2 ）成分が少量包まれている。そこで、これらアル
ギン酸ナトリウムやアルギン酸カルシウム、あるいは塩
化ナトリウムや塩化マグネシウム等の成分が大蒜の臭を
除去し、あるいは軽減する役割に関係しているものと仮
定し、種々の方法で実験を行った。By the way, seaweed and kelp have a common feature in that they belong to seaweeds and contain sodium alginate, calcium alginate, and the like.
For soy sauce, in addition to sodium chloride, magnesium chloride (Mg
Cl 2 ) component is included in a small amount. Therefore, it was assumed that these components such as sodium alginate and calcium alginate, or sodium chloride and magnesium chloride are related to the role of removing or reducing the smell of ginger, and various experiments were conducted.
【０００６】その結果、本発明者は、大蒜の有する不快
な臭を除去するに当たって、アルギン酸ナトリウム、ア
ルギン酸カルシウム、アルギン酸マグネシウム、塩化マ
グネシウム、塩化ナトリウム等の成分が関与することを
見出し、研究を続けて本発明を完成した。従って、本発
明の目的は、アリシンの損失がなく、大蒜の臭のみを除
去することにより、大蒜を食べる時の味と香、それか
ら、人体への効果等は全く自然状態そのものでありなが
ら、食べた後にも不快な臭が出ないように大蒜を処理す
ることができる、大蒜の臭の除去方法を提供することに
ある。As a result, the present inventor has found that components such as sodium alginate, calcium alginate, magnesium alginate, magnesium chloride, and sodium chloride are involved in removing the unpleasant odor of garlic, and continued research. The present invention has been completed. Accordingly, the object of the present invention is to eliminate the odor of ginseng without the loss of allicin, to give the taste and aroma when eating ginger, and the effects on the human body, etc. Another object of the present invention is to provide a method for removing the odor of large garlic, which can treat the large garlic so that it does not produce an unpleasant odor even after the cleaning.
【０００７】また、本発明の他の目的は、丸ごとの大蒜
の玉を本発明の方法により処理した後、大蒜の種として
播種栽培して大蒜の嫌な臭の除去された大蒜を収穫する
ためのものである。Another object of the present invention is to obtain a large garlic from which the unpleasant odor of the large garlic is removed by treating whole balls of the large garlic with the method of the present invention and then cultivating them as seeds of the large garlic. belongs to.
【０００８】[0008]
【課題を解決するための手段】すなわち、本発明は、水
１００重量部にアルギン酸ナトリウム０．２〜１重量部
を溶かした溶液にカルシウム塩、マグネシウム塩又はこ
れらの混合物を０．１〜０．７重量部添加し、この溶液
中に生成した水不溶性アルギン酸塩を分散させてゼオラ
イト又は珪澡土を添加し、得られた溶液中に大蒜を浸漬
させる大蒜の臭の除去方法である。That is, according to the present invention, a solution prepared by dissolving 0.2 to 1 part by weight of sodium alginate in 100 parts by weight of water is mixed with 0.1 to 0. 7 parts by weight is added, and the water-insoluble alginate produced in this solution is dispersed, zeolite or silica is added, and the garlic odor is removed by immersing the garlic in the resulting solution.
【０００９】また、本発明は、水１００重量部にアルギ
ン酸ナトリウム０．１〜１重量部を溶かした溶液にカル
シウム塩、マグネシウム塩又はこれらの混合物を０．１
〜０．７重量部添加し、この溶液中に生成した水不溶性
アルギン酸塩を分散させてゼオライト又は珪澡土を添加
し、得られた溶液で大蒜を浸漬処理し、この浸漬処理し
て得られた大蒜を播種栽培して得られた大蒜臭の無い大
蒜である。In the present invention, 0.1 to 1 part by weight of sodium alginate is dissolved in 100 parts by weight of water to prepare a solution of 0.1 to 1 part of calcium salt, magnesium salt or a mixture thereof.
~ 0.7 parts by weight is added, the water-insoluble alginate generated in this solution is dispersed, zeolite or silicate is added, and the resulting solution is dipped in garlic, and this is dipped. It is a large garlic with no garlic odor obtained by sowing and cultivating the large garlic.
【００１０】以下、本発明方法を詳細に説明する。本発
明においては、先ず、アルギン酸ナトリウムを水に溶か
して０．１〜１％のアルギン酸ナトリウム溶液を調製す
る。アルギン酸ナトリウムは水に良く溶けて粘稠で均一
な溶液になり、高粘性を有する。次に、このアルギン酸
ナトリウム溶液に、カルシウム塩、マグネシウム塩又は
これらの混合物を添加し混合すれば、アルギン酸カルシ
ウム又はアルギン酸マグネシウム塩となり、ゼリー状の
状態になる。アルギン酸ナトリウムにカルシウム塩又は
マグネシウム塩を添加する割合は、当量対当量の割合で
添加する必要はなく、アルギン酸ナトリウム溶液１００
重量部に対して０．１〜０．７重量部を添加するのが好
ましい。カルシウム塩としては塩化カルシウム又は炭酸
カルシウム等を用い、マグネシウム塩としては塩化マグ
ネシウム又は炭酸マグネシウムを用いるが、好ましくは
塩化カルシウム又は塩化マグネシウムを用いるのがよ
い。The method of the present invention will be described in detail below. In the present invention, first, sodium alginate is dissolved in water to prepare a 0.1-1% sodium alginate solution. Sodium alginate has a high viscosity as it dissolves well in water to form a viscous and uniform solution. Next, a calcium salt, a magnesium salt or a mixture thereof is added to and mixed with the sodium alginate solution to obtain calcium alginate or magnesium alginate, which is in a jelly state. It is not necessary to add calcium salt or magnesium salt to sodium alginate in an equivalent to equivalent ratio.
It is preferable to add 0.1 to 0.7 parts by weight to parts by weight. Calcium chloride or calcium carbonate is used as the calcium salt, and magnesium chloride or magnesium carbonate is used as the magnesium salt, but calcium chloride or magnesium chloride is preferably used.
【００１１】この様にして得られた不溶性のアルギン酸
金属塩をミキサーでよく粉砕し、得られた溶液に天然の
ゼオライト又は珪澡土を添加し、これに大蒜を浸漬させ
た後、３〜４日間静置した後、大蒜を取り出して水洗
し、乾燥すれば、大蒜の不快な臭が除去される。この
際、大蒜は皮を剥ぎ取らない丸ごとの大蒜の玉そのもの
であってもよく、また、皮を剥ぎ取った後の裸の大蒜の
何れでもよい。The insoluble metal salt of alginic acid thus obtained was well pulverized with a mixer, natural zeolite or diatomaceous earth was added to the obtained solution, and garlic garlic was dipped into the solution, then 3-4. After standing for a day, the garlic is taken out, washed with water, and dried to remove the unpleasant odor of the garlic. At this time, the large garlic may be a whole large garlic ball itself that is not peeled off, or may be a bare large garlic after peeling off the skin.
【００１２】本発明の方法により大蒜臭を除去した丸ご
との大蒜の玉は、これを播種して栽培することにより、
大蒜臭のない大蒜及びその葉や茎を収穫することができ
る。この大蒜臭のない大蒜及びその葉や茎の収穫は、本
発明の方法により大蒜臭を除去した丸ごとの大蒜の第１
世代Ｆ1 に限って可能であり、この様にして得られた大
蒜（Ｆ1 ）を播種して収穫した大蒜（Ｆ2 ）は再び大蒜
の不快な臭を発する。従って、本発明の方法により処理
した大蒜を用いて、その第１世代Ｆ1 に限って大蒜臭の
無い大蒜及びその葉や茎を栽培し、収穫することができ
る。Whole large garlic balls from which the large garlic odor has been removed by the method of the present invention are sown and cultivated by
It is possible to harvest large garlic and its leaves and stems that do not have a large odor. This garlic without garlic odor and its leaves and stems are harvested using the first method of whole garlic from which the garlic has been removed by the method of the present invention.
This is possible only in the generation F 1 , and the large garlic (F 2 ) obtained by sowing and harvesting the large garlic (F 1 ) thus obtained again emits the unpleasant odor of the large garlic. Therefore, using the large garlic treated by the method of the present invention, it is possible to cultivate and harvest the large garlic and its leaves and stems having no large garlic odor only in the first generation F 1 .
【００１３】以下、実施例により本発明を更に詳しく説
明する。Hereinafter, the present invention will be described in more detail with reference to examples.
【００１４】[0014]
【実施例】実施例１ 水１００ｋｇにアルギン酸ナトリウム０．５ｋｇを溶解
した後、塩化カルシウム０．３ｋｇと塩化マグネシウム
０．１ｋｇとを添加して混合し、水不溶性のアルギン酸
カルシウム又はアルギン酸マグネシウム等の塩とした。Example 1 0.5 kg of sodium alginate was dissolved in 100 kg of water, 0.3 kg of calcium chloride and 0.1 kg of magnesium chloride were added and mixed, and a water-insoluble salt of calcium alginate or magnesium alginate or the like was added. And
【００１５】この様にして得られた水不溶性のアルギン
酸塩を更にミキサーで水によく分散させ、これに直径
０．２〜１ｃｍの天然ゼオライト５０ｋｇを目の細かい
網布で包んで添加した後、この溶液中に大蒜５０ｋｇを
仕込み、浸漬した。浸漬した状態で４日間静置し、その
後、大蒜を取り出して水洗した後乾燥し、大蒜臭の無い
大蒜を得た。The water-insoluble alginate thus obtained was further well dispersed in water with a mixer, and 50 kg of natural zeolite having a diameter of 0.2 to 1 cm was wrapped in a fine mesh cloth and added. 50 kg of garlic was prepared and dipped in this solution. The soaked state was allowed to stand for 4 days, and then the garlic was taken out, washed with water and dried to obtain a garlic without garlic odor.
【００１６】実施例２ ４５℃の水１００ｋｇにアルギン酸ナトリウム０．４ｋ
ｇを溶解した後、塩化カルシウム０．２５ｋｇを添加し
て混合し、アルギン酸カルシウム塩とした。これに更に
塩化マグネシウム０．１ｋｇを添加して混合し、ミキサ
ーでよく分散させ、直径０．５ｃｍ程度の大きさの珪澡
土４０ｋｇを目の細かい網布に包んで添加した後、大蒜
３０ｋｇを入れて５時間静置し、その後に大蒜を取り出
して乾燥し、大蒜臭の無い大蒜を得た。Example 2 0.4 kg of sodium alginate was added to 100 kg of water at 45 ° C.
After dissolving g, 0.25 kg of calcium chloride was added and mixed to obtain a calcium alginate salt. Magnesium chloride (0.1 kg) was further added to and mixed with this, well dispersed with a mixer, and 40 kg of diatomaceous earth having a diameter of about 0.5 cm was wrapped in a fine mesh cloth and added, and then 30 kg of garlic was added. The mixture was placed and left standing for 5 hours, after which the garlic was taken out and dried to obtain a garlic without garlic odor.
【００１７】実施例３ 水１００ｋｇにアルギン酸ナトリウム０．７ｋｇを溶解
した後、炭酸カルシウム０．４ｋｇと炭酸マグネシウム
０．１ｋｇとを添加して混合し、水不溶性のアルギン酸
塩とした。この不溶性のアルギン酸塩をミキサーでよく
分散させ、直径０．４ｃｍ程度の天然ゼオライト３０ｋ
ｇを目の細かい網布に包んで添加した後、ここに大蒜４
０ｋｇを仕込んで浸漬させ、３日間静置した後、大蒜を
取り出して水洗し、乾燥して大蒜臭の無い大蒜を得た。Example 3 After dissolving 0.7 kg of sodium alginate in 100 kg of water, 0.4 kg of calcium carbonate and 0.1 kg of magnesium carbonate were added and mixed to obtain a water-insoluble alginate. Disperse this insoluble alginate well with a mixer, and use natural zeolite 30k with a diameter of 0.4 cm.
Wrap g in a fine mesh cloth and add it.
After 0 kg was charged and dipped, and the mixture was allowed to stand for 3 days, the large garlic was taken out, washed with water, and dried to obtain a large garlic without a large garlic odor.
【００１８】実施例４ 実施例１の方法で処理した大蒜を種とし、９〜１１月に
これを５０坪の畑に播種して通常の方法により大蒜を栽
培した。収穫された大蒜は何れも大蒜臭の無いものであ
った。また、この実施例１の方法で処理した大蒜を種と
する大蒜の栽培を３年間に亘って継続したが、何れも収
穫された大蒜は何れも大蒜臭の無いものであった。な
お、この様にして収穫された大蒜は、大蒜それ自体が不
快な臭を発しないだけでなく、その葉や茎からも大蒜臭
が全くしないことが確認された。Example 4 The large garlic treated with the method of Example 1 was used as a seed, and it was sown in a field of 50 tsubo from September to November, and the large garlic was cultivated by a usual method. All of the harvested garlic had no garlic odor. Further, the cultivation of large garlic using the large garlic as a seed treated by the method of Example 1 was continued for 3 years, and all the large garlic harvested had no large garlic odor. In addition, it was confirmed that the large garlic thus harvested does not give offensive odor by itself, and that the leaves and stems thereof have no large garlic odor.
【００１９】更に、この様にして得られた第１世代の大
蒜（Ｆ1 ）を播種して収穫した大蒜（Ｆ2 ）は再び大蒜
の不快な臭を発することが確認された。 実施例５ 実施例２の方法で処理した大蒜を種として使用し、実施
例４と同様に、大蒜の栽培を行なった。収穫された第１
世代の大蒜（Ｆ1 ）は、その何れも大蒜臭の無いもので
あった。Further, it was confirmed that the large garlic (F 2 ) obtained by sowing and harvesting the first generation large garlic (F 1 ) thus obtained again emits an unpleasant odor of the large garlic. Example 5 Large garlic was cultivated in the same manner as in Example 4 using the large garlic treated with the method of Example 2 as a seed. First harvested
All generational garlic (F 1 ) had no garlic odor.
【００２０】[0020]
【発明の効果】この様に、本発明の方法により得られた
大蒜は、その味や香、更には成分について何等の変化が
なく、ただ大蒜特有の不快な臭のみが除去される。更
に、本発明の方法で処理した大蒜は、これを用いて料理
された食物を食べた後で、その食べた人の口から大蒜臭
がしないという利点がある。As described above, the garlic obtained by the method of the present invention has no change in its taste, scent, and components, and only the unpleasant odor peculiar to the garlic is removed. Furthermore, the garlic treated with the method of the present invention has an advantage that after eating the food cooked with the garlic, the garlic does not smell like garlic.
Claims (4)
０．１〜１重量部を溶かした溶液にカルシウム塩、マグ
ネシウム塩又はこれらの混合物を０．１〜０．７重量部
添加し、この溶液中に生成した水不溶性アルギン酸塩を
分散させてゼオライト又は珪澡土を添加し、得られた溶
液中に大蒜を浸漬させることを特徴とする大蒜の臭の除
去方法。1. A solution prepared by dissolving 0.1 to 1 part by weight of sodium alginate in 100 parts by weight of water, and 0.1 to 0.7 parts by weight of a calcium salt, a magnesium salt or a mixture thereof are added to the solution. A method for removing the odor of garlic, characterized in that the produced water-insoluble alginate is dispersed, zeolite or silica is added, and garlic is immersed in the resulting solution.
カルシウムである請求項第１項記載の大蒜の臭の除去方
法。2. The method for removing the odor of ginger according to claim 1, wherein the calcium salt is calcium chloride or calcium carbonate.
炭酸マグネシウムである請求項第１項記載の大蒜の臭の
除去方法。3. The method for removing the odor of large garlic according to claim 1, wherein the magnesium salt is magnesium chloride or magnesium carbonate.
０．１〜１重量部を溶かした溶液にカルシウム塩、マグ
ネシウム塩又はこれらの混合物を０．１〜０．７重量部
添加し、この溶液中に生成した水不溶性アルギン酸塩を
分散させてゼオライト又は珪澡土を添加し、得られた溶
液で大蒜を浸漬処理し、この浸漬処理して得られた大蒜
を播種栽培して得られた大蒜臭の無い大蒜。4. A solution prepared by dissolving 0.1 to 1 part by weight of sodium alginate in 100 parts by weight of water is added with 0.1 to 0.7 parts by weight of a calcium salt, a magnesium salt or a mixture thereof, and the solution is added to the solution. Disperse the water-insoluble alginate produced and add zeolite or diatomaceous earth, immersing the garlic in the resulting solution, the garlic odor of the garlic obtained by seeding and cultivating the garlic obtained by this immersion treatment There is no garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5038419A JPH07121205B2 (en) | 1993-02-26 | 1993-02-26 | How to remove the smell of garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5038419A JPH07121205B2 (en) | 1993-02-26 | 1993-02-26 | How to remove the smell of garlic |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06253769A JPH06253769A (en) | 1994-09-13 |
| JPH07121205B2 true JPH07121205B2 (en) | 1995-12-25 |
Family
ID=12524798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5038419A Expired - Lifetime JPH07121205B2 (en) | 1993-02-26 | 1993-02-26 | How to remove the smell of garlic |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07121205B2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010010118A (en) * | 1999-07-16 | 2001-02-05 | 정숙자 | Antifungal soaf composition and process for preparation thereof |
| KR100488609B1 (en) | 1999-08-16 | 2005-05-11 | 피큐 홀딩, 인코포레이티드 | Sulfur adsorbent for reducing onion or garlic breath odor |
| JP2014062039A (en) * | 2012-08-30 | 2014-04-10 | Seasoned Agri:Kk | Fertilizer, and plant grown using the fertilizer |
-
1993
- 1993-02-26 JP JP5038419A patent/JPH07121205B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06253769A (en) | 1994-09-13 |
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