JPH078201A - Garlic containing fish oil and beefsteak plant oil and its production - Google Patents
Garlic containing fish oil and beefsteak plant oil and its productionInfo
- Publication number
- JPH078201A JPH078201A JP5187670A JP18767093A JPH078201A JP H078201 A JPH078201 A JP H078201A JP 5187670 A JP5187670 A JP 5187670A JP 18767093 A JP18767093 A JP 18767093A JP H078201 A JPH078201 A JP H078201A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- oil
- emulsion
- fish oil
- powder
- 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.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、ニンニク、魚油およ
びしそ油の混合させた乳化物、または、その粉末よりな
る、魚油およびしそ油含有ニンニク（以下機能食品とい
う）およびその製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 fish oil and perilla oil-containing garlic (hereinafter referred to as a functional food) comprising garlic, an emulsion obtained by mixing fish oil and perilla oil, or a powder thereof, and a method for producing the same. .
【０００２】[0002]
【従来の技術】従来から、ニンニクは強壮強精効果以外
にも色々薬効のある食品として知られており、最近は、
それに含まれるコルチニンが、血液中のコレステロール
を下げ、血管内における血液の凝固を防ぎ、脳梗塞や心
筋梗塞等を防止する薬効があることがることが知られて
いる。また、玉ねぎも、血液の凝固を防ぎ、脳梗塞や心
筋梗塞等を防止する薬効があることがることが知られて
いる。2. Description of the Related Art Garlic has been known as a food having various medicinal effects in addition to the tonic and tonic effect, and recently,
It is known that cortinin contained therein has a medicinal effect of lowering cholesterol in blood, preventing blood coagulation in blood vessels, and preventing cerebral infarction and myocardial infarction. It is also known that onions also have a medicinal effect of preventing blood coagulation and preventing cerebral infarction and myocardial infarction.
【０００３】また、魚油の中には、エイコサベンタエン
酸（ＥＰＡ）およびドコサヘキサエン酸（ＤＨＡ）が含
まれ、しそ油にはα−リノレン酸が含まれており、これ
らも血管中の血液の凝固を防ぎ、脳梗塞や心筋梗塞等を
防止する薬効があることが知られている。Further, fish oil contains eicosaventaenoic acid (EPA) and docosahexaenoic acid (DHA), and perilla oil contains α-linolenic acid, which are also contained in blood in blood vessels. It is known to have a medicinal effect that prevents coagulation and prevents cerebral infarction and myocardial infarction.
【０００４】[0004]
【発明が解決しようとする課題】ニンニク、玉葱、魚
油、しそ油それぞれにおいては、上記の血液の凝固を防
ぐ成分は僅かである。ニンニクおよび玉ねぎは粉体にす
ることができるが、魚油およびしそ油は粉体にできな
い。この発明は、血液の凝固を防ぐ成分を多く含んだ、
魚油およびしそ油含有ニンニクよりなる機能食品を提供
することを目的とする。In each of garlic, onion, fish oil and perilla oil, there are few components that prevent the above-mentioned blood coagulation. Garlic and onions can be powdered, but fish oil and perilla oil cannot. This invention contains many components that prevent blood coagulation,
It is an object to provide a functional food consisting of garlic containing fish oil and perilla oil.
【０００５】[0005]
【課題を解決するための手段】ニンニクの粉末と、魚
油、しそ油および微量のアミノ酸、卵白、マヨネーズ等
の安定剤とを混合して乳化物、または、それを乾燥粉砕
した粉末とした魚油、しそ油含有ニンニクよりなる機能
食品を作る。[Means for Solving the Problems] Garlic powder and fish oil, perilla oil and a small amount of a stabilizer such as amino acid, egg white and mayonnaise are mixed to form an emulsion, or a fish oil obtained by dry pulverizing the emulsion. Make a functional food consisting of garlic containing perilla oil.
【０００６】[0006]
【作用】微量の安定剤は、ニンニクの粉末、魚油、およ
び、しそ油の混合物をエマルジョン化し、その乳化物
は、低温乾燥が可能であり、乾燥して粉砕することによ
り粉末とすることができる。上記乳化物またはその乾燥
粉末は、それぞれの材料の成分を含むが、特にコレステ
ロールを下げる成分ニンニクのコルチニンに、血栓防止
の薬効のあるＥＰＡ、ＤＨＡおよびα−リノレン酸が加
わり、それぞれ単独で摂取するよりは、脳梗塞、心筋梗
塞等の防止の効果を高める。[Function] A small amount of stabilizer emulsifies a mixture of garlic powder, fish oil, and perilla oil, and the emulsion can be dried at low temperature, and can be powdered by drying and grinding. . The above-mentioned emulsion or its dry powder contains the components of the respective materials, and in particular, EPA, DHA, and α-linolenic acid, which have a medicinal effect for preventing thrombosis, are added to cortinine, which is a component that lowers cholesterol, and garlic, and they are individually ingested. More, it enhances the effect of preventing cerebral infarction, myocardial infarction and the like.
【０００７】[0007]
【実施例】この発明の実施例を以下説明する。図１は、
この発明に係る機能食品の製造装置の概略説明図であ
る。この製造装置は、ロータリーバルブ１で開閉できる
原料投入口２と、製品排出用の弁３を設けた耐圧容器４
の回転軸５に取り付けたプーリー６と、モーター７の回
転軸とをベルト８で連結して、モーター７の作動により
耐圧容器４が回転されるようになっており、耐圧容器４
の下方にはバーナー９または電熱等熱源を設けている。Embodiments of the present invention will be described below. Figure 1
It is a schematic explanatory drawing of the manufacturing apparatus of the functional food which concerns on this invention. This manufacturing apparatus includes a pressure-resistant container 4 provided with a raw material inlet 2 that can be opened and closed by a rotary valve 1 and a product discharge valve 3.
The pulley 6 attached to the rotating shaft 5 of the motor and the rotating shaft of the motor 7 are connected by the belt 8 so that the pressure-resistant container 4 is rotated by the operation of the motor 7.
A burner 9 or a heat source such as electric heat is provided below.
【０００８】この製造装置により機能食品を製造するに
は、ロータリーバルブ１で原料投入口２を開けて、ニン
ニクを耐圧容器４内に入れ、ロータリーバルブ１を閉
じ、モーター７を作動させながら、耐圧容器４を回転さ
せ、バーナー９を点火して、耐圧容器４内を圧力約２kg
／cm3 、温度約１００℃にして、１分乃至５分間ニンニ
クを加熱した後、弁３を開くと、ニンニクは耐圧容器４
内の圧力よりも圧力の低い大気中に放出され、急激に気
圧が下がるので、その瞬間ニンニクは膨化して、粒子の
大きさは一定していないが、殆ど粉末の状態となってい
る。また、ニンニクは高圧熱処理により独特な臭がなく
なっている。In order to produce a functional food with this production apparatus, the raw material inlet 2 is opened by the rotary valve 1, garlic is put in the pressure resistant container 4, the rotary valve 1 is closed, and the motor 7 is operated to withstand the pressure. The container 4 is rotated, the burner 9 is ignited, and the pressure inside the pressure container 4 is about 2 kg.
/ Cm 3 , the temperature of about 100 ℃, after heating the garlic for 1 to 5 minutes, open the valve 3, the garlic is pressure resistant container 4
Since the pressure is released into the atmosphere having a lower pressure than the internal pressure and the atmospheric pressure suddenly drops, the garlic swells at that moment and the size of the particles is not constant, but it is almost powdery. In addition, garlic has no unique odor due to high-pressure heat treatment.
【０００９】膨化されたニンニクに、魚油としそ油と、
アミノ酸、卵白、マヨネーズ等のいずれかまたはその組
合せの微量の安定剤とをよく混合してエマルジョン化
し、その乳化物を約７０℃以下の低温で乾燥させて粉砕
して粉末にし、機能食品として食用とする。乳化物を乾
燥させる前に、乳化物を小さく切っておくのが好まし
い。上記混合の場合に、微量のビタミンＢ2 を混合して
酸化防止を図るのが好ましい。To the puffed garlic, fish oil and perilla oil,
Amino acid, egg white, mayonnaise, etc. or a combination of trace amounts of stabilizers are mixed well to form an emulsion, and the emulsion is dried at a low temperature of about 70 ° C or lower and pulverized to a powder, which is then used as a functional food. And Prior to drying the emulsion, it is preferable to cut the emulsion into smaller pieces. In the case of the above mixture, it is preferable to mix a trace amount of vitamin B 2 to prevent oxidation.
【００１０】前記の高圧高熱処理して大気中に放出され
た膨化したニンニクに魚油、しそ油、および微量の卵白
等安定剤を加えて混合してエマルジョン化し、その乳化
物を機能食品として食用としてもよい。Fish oil, perilla oil, and a small amount of a stabilizer such as egg white are added to and mixed with the swelled garlic that has been subjected to the high-pressure high-temperature heat treatment and released into the atmosphere to form an emulsion, and the emulsion is used as a functional food for edible use. Good.
【００１１】前記各材料の混合割合は特に限定するもの
ではないが、容積比で、ニンニク粉末、魚油およびしそ
油は２：１：１とするのが好ましい。この場合にも酸化
防止のためにビタミンＢ2 を混入するのが好ましく、こ
の場合、ビタミンＢ2 はきわめて微量でよく、全体の約
０、０１％位でよい。The mixing ratio of each of the above-mentioned materials is not particularly limited, but it is preferable that the garlic powder, fish oil and perilla oil are 2: 1: 1 by volume. Also in this case, it is preferable to mix vitamin B 2 for the purpose of preventing oxidation. In this case, the amount of vitamin B 2 may be extremely small, and may be about 0,01% of the total.
【００１２】前記の方法で膨化したニンニクを用いる代
わりに、公知の方法で粉末化したニンニクの粉末を用い
てもよい。この場合に、脱臭処理をするか、臭いを緩和
するための臭いまたは味のある材料を混合するのがこの
ましい。Instead of using the garlic puffed by the above method, garlic powder powdered by a known method may be used. In this case, it is preferable to perform a deodorizing treatment or to mix an odorous or tasty material for mitigating the odor.
【００１３】膨化ニンニク、または、ニンニクの粉末
と、魚油、しそ油、安定剤との混合の際に、玉葱の粉末
を混合して、玉葱の薬効を加えてもよい。玉ねぎの粉末
は、玉ねぎをスライスまたは細分して乾燥させた後に、
粉砕して作るか、または、その他の公知の製造方法によ
り製造してもよい。玉葱と前記他の材料との混合割合は
特に限定しない。When the puffed garlic or garlic powder and fish oil, perilla oil, or stabilizer are mixed, the onion powder may be mixed to add the medicinal effect of the onion. The onion powder is sliced or subdivided into onions and dried,
It may be produced by crushing or may be produced by any other known production method. The mixing ratio of the onion and the other material is not particularly limited.
【００１４】[0014]
【発明の効果】この発明による製造方法によれば、ニン
ニクの粉末に魚油、しそ油と微量の安定剤とを混合して
乳化物を作り、または、その乳化物を乾燥させ粉砕し
て、粉末化しにくい魚油およびしそ油を含浸させたニン
ニク粉末とすることができる。そして上記製造された乳
化物およびその粉末には、ニンニク、魚油、およびしそ
油それぞれの薬効のある成分が含まれているが、特にニ
ンニクのコレステロールを下げる成分ニコチニン、魚油
中のＥＰＡおよびＤＨＡ、しそ油中α−リノレン酸が含
まれることになり、それらの相乗効果により、上記乳化
物または粉末よりなる機能食品は、コレステロールを下
げ、血栓の発生を防止するので、高血圧や動脈硬化、脳
血栓、心筋梗塞等の防止に役立つ。According to the production method of the present invention, garlic powder is mixed with fish oil, perilla oil and a slight amount of a stabilizer to prepare an emulsion, or the emulsion is dried and pulverized to obtain a powder. Garlic powder impregnated with fish oil and perilla oil, which are hard to form, can be used. And the produced emulsion and its powder contain garlic, fish oil, and medicinal components of perilla oil, respectively, but especially nicotinine, which lowers cholesterol of garlic, EPA and DHA in fish oil, and perilla. Since α-linolenic acid will be contained in oil, and due to their synergistic effect, the functional food consisting of the above-mentioned emulsion or powder lowers cholesterol and prevents the occurrence of thrombus. Helps prevent infarction.
【図１】機能食品の製造方法を説明するための装置の概
略説明図である。FIG. 1 is a schematic explanatory diagram of an apparatus for explaining a method for producing a functional food.
１ ロータリーバルブ ２ 原料投入口 ３ 弁 ４ 耐圧容器 ５ 回転軸 ６ プーリー ７ モーター ８ ベルト ９ バーナー 1 Rotary Valve 2 Raw Material Inlet 3 Valve 4 Pressure Resistant Container 5 Rotating Shaft 6 Pulley 7 Motor 8 Belt 9 Burner
Claims (2)
微量の安定剤とを混合してなる乳化物、または、その乳
化物の乾燥物を粉砕した粉末よりなる魚油およびしそ油
含有ニンニク。1. A garlic containing fish oil and perilla oil, which is an emulsion obtained by mixing garlic powder with fish oil, perilla oil and a trace amount of a stabilizer, or a powder obtained by pulverizing a dried product of the emulsion.
微量の安定剤を混合して乳化物とするか、またはその乳
化物を更に乾燥させて粉砕粉末にすることを特徴とする
魚油およびしそ油含有ニンニクの製造方法。2. Fish oil and perilla, characterized by mixing garlic powder with fish oil, perilla oil and a trace amount of a stabilizer to form an emulsion, or further drying the emulsion into a pulverized powder. Method for producing oil-containing garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5187670A JP2551524B2 (en) | 1993-06-29 | 1993-06-29 | Garlic powder containing fish oil and perilla oil and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5187670A JP2551524B2 (en) | 1993-06-29 | 1993-06-29 | Garlic powder containing fish oil and perilla oil and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH078201A true JPH078201A (en) | 1995-01-13 |
| JP2551524B2 JP2551524B2 (en) | 1996-11-06 |
Family
ID=16210107
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5187670A Expired - Fee Related JP2551524B2 (en) | 1993-06-29 | 1993-06-29 | Garlic powder containing fish oil and perilla oil and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2551524B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7037519B1 (en) * | 2002-09-25 | 2006-05-02 | Donna Humphrey | Nutritional supplement and methods of making |
| US7799365B2 (en) * | 2001-04-06 | 2010-09-21 | Burnbrae Farms Limited | Liquid egg composition including fish oil with omega-3 fatty acid |
| JP2016178905A (en) * | 2015-03-25 | 2016-10-13 | 美香 木村 | Oily food |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101799909B1 (en) * | 2017-06-13 | 2017-11-22 | 주식회사 다림바이오텍 | An eliminating method of garlic oder |
-
1993
- 1993-06-29 JP JP5187670A patent/JP2551524B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7799365B2 (en) * | 2001-04-06 | 2010-09-21 | Burnbrae Farms Limited | Liquid egg composition including fish oil with omega-3 fatty acid |
| US7824727B2 (en) | 2001-04-06 | 2010-11-02 | Burnbrae Farms Limited | Method of making a liquid egg composition with fish oil |
| US7037519B1 (en) * | 2002-09-25 | 2006-05-02 | Donna Humphrey | Nutritional supplement and methods of making |
| JP2016178905A (en) * | 2015-03-25 | 2016-10-13 | 美香 木村 | Oily food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2551524B2 (en) | 1996-11-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |