JPH0838091A - Production of garlic health food - Google Patents

Abstract

PURPOSE:To obtain a garlic health food, useful for supplying the nutrition and reduced in a garlic smell by freeze-drying the whole herb, etc., of Allium victorialis L. as a raw material, pulverizing the freeze-dried material and tableting the resultant powder. CONSTITUTION:The method for producing a garlic health food is to wash the whole herb of Allium victorialis L. or a bulbous part of Allium sativum L. f. pekinensis Makino of the family Liliaceae with water, cut the washed whole herb or bulbous part, steam the whole herb or bulbous part in warm water containing a deodorant mixed therein, quick cool the steamed material with cold water, then dehydrate the cooled material, add a deodorant and nutritious supplementary food (a yeast extract powder, etc.) and lactose thereto, prefreeze the resultant mixture, freeze-dry the prefrozen material in a freezing and vacuum dryer, pulverize the freeze-dried material into powder with a pulverizer, add an antioxidant, a lubricant and an optional deodorant and nutritious supplementary agent thereto, provide a granular solid substance and tablet the granular solid substance.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a whole plant of garlic (Allium victorialis) or garlic (Allium Sati) of the lily family.
vum) bulb-shaped raw material for producing a tablet type garlic health food, and more particularly to a method for producing a nutritionally supplemented garlic health food with suppressed odor.

[0002]

2. Description of the Related Art It is generally said that garlic (garlic) is good for the body when eaten. However, garlic has a peculiar odor, and even after eating, it comes out as bad breath or body odor. Therefore, various methods for removing the odor have been proposed. For example, Japanese Patent Publication No. Sho 50-16858 (method for producing deodorized garlic), Japanese Patent Publication No. Sho 52-15656 (a method for producing deodorized grated garlic), and Japanese Patent Publication No. Sho 63-39222 (active silicic acid sol, phytic acid, water-soluble zinc) Etc.), JP-A-49-101559 (deodorizing method with pineapple essential oil), JP-A-50-36662 (a method for producing garlic powder which is boiled and freeze-dried), and Japanese Patent Publication No. 57-2
No. 9265 (deodorizing method of eating raw garlic bulbs or grated so that it does not smell) and JP-A-4-431154 (deodorized powdered food of garlic).

[0003]

However, any of the above-mentioned deodorizing methods is a method for treating the bulb portion, and moreover, raw garlic (Allium Sativum) is grated or raw garlic or dried garlic (All) is used.
This is a deodorizing method when powder is made from ium sativum). However, none of the conventional techniques discloses a technique for forming a health food by deodorizing and supplementing garlic as well as raw garlic or dried garlic.

[0004] The inventors of the present application have conducted various researches and experiments and found that brewer's yeast, chlorella extract, yeast extract powder and chlorella can be properly treated during the process of producing healthy food from ginger garlic. It has been discovered that microbial dry cells such as powder, liver extract powder, liver powder, and the like simultaneously exert a deodorizing effect and a nutrient replenishing effect.

Accordingly, an object of the present invention is to provide a method for producing a tablet-type garlic health food in which odor is suppressed and nutrition is supplemented by using whole plant of ginger garlic or bulb of garlic of lily family as a raw material. It is in.

[0006]

In order to achieve this object, the present invention performs the following processing.
First, the whole plant of Gyoja garlic collected (excluding the root part) or the bulb part of garlic of the lily family is used as a raw material,
This raw material is washed with cold water to remove weeds and other foreign matter. The cold water temperature is preferably set to a suitable temperature within the range of 0 to 15 ° C., and such a temperature range is provided in order to prevent deterioration of the components contained in the final product health food to be manufactured. is there. Thereafter, the raw material is cut using a suitable cutting tool or cutting machine, preferably into a strip or small piece of material (also referred to as a cutting piece) of about 1 mm to 10 cm. This cutting, during the drying process performed in the post-process,
This is because the area of the material is increased and the drying efficiency is increased.

Next, the obtained cutting piece is blanched with hot water in which only a deodorant is mixed, or more preferably in which a deodorant / nutrition supplement and a deodorant are mixed. As the deodorant and nutritional supplement, there are microbial dry cells, liver extract powder and liver powder. Examples of the microorganism-dried cells include beer yeast, yeast extract powder, chlorella powder and chlorella extract,
Appropriate of these may be used alone or in combination of several kinds. In some cases, the liver extract powder or liver powder may be used alone or in combination, or a mixture of these liver extract powder or liver powder and an appropriately selected microbial dry cell may be used. May be. The temperature of the boiled hot water is preferably 80 to 9
An appropriate temperature in the range of 5 ° C. The time for blanching the hot water is preferably about 1 to 3 minutes. Blanching at such temperatures may cause some degradation of its components in the final product, but such degradation does not substantially affect the active ingredients of the product. When such a blanch treatment is performed, deodorization and sterilization are performed to the extent that the garlic health food as the final product is not substantially adversely affected. Preferable examples of the deodorizing agent to be added to the hot water for the blanch include coconut shell activated carbon, charcoal and granular activated carbon, and any one or a mixture of two or more thereof may be used.

In particular, from the viewpoints of deodorizing and nutrient replenishing effects and cost, the combination to be mixed with hot water at the time of blanching is a combination of brewer's yeast and liver extract powder,
A combination of coconut shell activated carbon, beer yeast and liver extract powder, or a combination of coconut shell activated carbon and chlorella powder is preferable. Other combinations of beer yeast and chlorella powder, beer yeast and liver extract powder, yeast extract powder and chlorella powder, yeast extract powder and liver extract powder, and yeast extract powder and liver powder, etc. Is preferred.

Next, the boiled cutting piece is preferably quenched with cold water having an appropriate temperature within the range of 0 to 15 ° C. to remove the residue. Thereafter, the cutting pieces are dehydrated with a centrifuge. The degree of dehydration should be such that water does not come out when the cutting piece is gripped by a human hand. This is to increase the efficiency of freeze-drying performed in a later step.

After that, the cutting pieces are mixed with a deodorant / nutrient supplement and lactose and preliminarily frozen, and then the preliminarily frozen cutting pieces are freeze-dried with a freezing vacuum dryer. In this case as well, as in the case of blanching, dried microbial cells, liver extract powder and liver powder can be used as the deodorant and nutritional supplement. The microorganism-dried cells include, for example, brewer's yeast, yeast extract powder, chlorella powder, chlorella extract, and the like. Appropriate of these may be used alone or in combination of several kinds. In some cases, the liver extract powder or liver powder may be used alone or in combination, or a mixture of these liver extract powder or liver powder and appropriately selected microbial dry cells may be used. May be. In particular, in view of the effects of deodorization and nutritional supplementation and cost, the combination to be mixed at the time of preliminary freezing is preferably a combination of brewer's yeast and chlorella powder or a combination of chlorella powder and liver extract powder. Other combinations of beer yeast and liver powder, beer yeast and liver extract powder, yeast extract powder and chlorella powder, yeast extract powder and liver extract powder, yeast extract powder and liver powder, etc. Is preferred.

The preliminary freezing temperature at this time is preferably
It is preferable to set an appropriate temperature in the range of -18 to -38C. Such pre-freezing is to prevent deterioration of the quality of the final product. In the freeze-drying, the degree of vacuum in the freeze-drying chamber is preferably set to 0.2 to 0.1.
The pre-frozen cutting pieces are allowed to stand for about 24 hours at 3 torr (Torr) and the temperature in the freeze-drying chamber is preferably +40 to 80 ° C. By such freeze-drying, the moisture contained in the cutting piece is reduced to 3% by weight or less, preferably 2% by weight or less.

Next, the freeze-dried cutting pieces are pulverized by a pulverizer, preferably into a powder having a size of about 120 mesh or less. Thereafter, an antioxidant, a lubricant, a deodorant and a nutritional supplement are mixed with the powder to obtain a granular solid, and the granular solid is tabletted and tabletted to obtain a garlic health food as a final product.

Also in this granular solidification treatment, as in the case of blanching or preliminary freezing, dried microbial cells, liver extract powder and liver powder can be used as the deodorant and nutritional supplement. . The microorganism-dried cells include, for example, brewer's yeast, yeast extract powder, chlorella powder, chlorella extract, and the like. Appropriate of these may be used alone or in combination of several kinds.
In some cases, the liver extract powder or liver powder may be used alone or in combination, or a mixture of these liver extract powder or liver powder and an appropriately selected microbial dry cell may be used. May be. In particular, considering the effects of deodorization and nutritional supplementation and cost, the combination to be mixed at the time of the granular solidification treatment is preferably a combination of chlorella powder and chlorella extract or a combination of brewer's yeast and chlorella extract. is there. In addition, beer yeast and liver extract powder, beer yeast and liver powder, yeast extract and liver extract powder, yeast extract powder and liver powder, chlorella powder and liver extract powder, chlorella powder and liver powder, chlorella extract and liver extract Finally, a combination of chlorella extract and liver powder is preferred.

In order to obtain this granular solid, it is preferable to add 0.05 to 5 parts of a deodorant and nutritional supplement to the total amount of the antioxidant, lubricant and deodorant and nutritional supplement.
It is better to add by weight. With this amount of addition, the deodorizing effect and the nutritional supplementing effect can be achieved at low cost.

Further, preferably, the antioxidant, the lubricant and the deodorant / nutrition replenishing agent are set to 30 kg per time,
200-300RP with a mixer (also called kneader)
After mixing well for about 10 minutes at M rotation speed, 6φ screen granulation by flash meal (crushing granulator / sizing machine), and then ventilation drying for about 8 hours at about 60 ° C,
Further, it is preferable that the 3φ screen is sized by a flash meal and then dried by ventilation at a temperature of about 60 ° C. for about 8 hours to obtain a granular solid having a water content of 3% by weight or less. By doing so, a granular solid can be efficiently produced at a low cost without degrading the quality, and the production yield is also good. Here, the 6φ screen granulation is preferably made into granulation of 10 kg / 10 minutes. Also, 3φ screen sizing is 10k
Grain size for 10 minutes is recommended. By this granulation, sizing, and ventilation drying, it is possible to obtain a granular solid having a target diameter (having uniform particles) and a low water content. The reason why the water content is set to 3% by weight or less is to prevent the quality of the finally obtained tableting health food from deteriorating.

[0016] Further, at the time of tableting, it is preferable to tablet a granular solid body with a tableting machine at a tablet thickness of 4.0 to 4.1 m / m, a hardness of 6 to 7 kg and a pressure of 3 t. If tableting under such conditions, the shape of the product obtained by tableting will collapse,
Since it does not break, the production yield of the product is good.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below. The embodiments described below are merely preferred examples, and the present invention is not limited to the following embodiments.

[Example 1] Gyoja garlic harvested or cultivated from a mountain (Allium Victoriali)
Whole plants of s), that is, leaves, stems and epidermis except for roots are washed with cold water at 10 ° C. within 24 hours after collection to remove weeds, soil and foreign substances. Next, as step (a), the whole plant is cut by a cutting machine to increase the drying efficiency in the freeze-drying performed in the subsequent step by 5 m.
Make a cutting piece about the size of m.

Next, the blanching in step (b) is performed. For this reason, 200 liters (l) of hot water with fresh water at 100 ° C.
A hot water is prepared and a deodorizing material, for example, any one of coconut (palm) gala activated carbons of the product numbers 01084 to 01002 manufactured by Kanto Chemical Co., Ltd. is added at a ratio of 10 kg to 300 kg of the raw material. By adding this activated carbon, it becomes hot water of about 90 ° C. In this hot water, as a deodorant and nutritional supplement,
For example, beer yeast manufactured by Kirin Brewery Co., Ltd. (no product number) or yeast extract powder (product number 712021-5) manufactured by Kanto Chemical Co., Inc. and product number W-manufactured by Taiwan Green Algae Co., Ltd. 5,000 powder chlorella powder or Maruha Co., Ltd. (no product number) liver extract powder or Kanto Chemical Co., Ltd. liver powder (product number 5)
347-2M) is added in an amount of about 500 g (= 0.5 kg) per 300 kg of cutting pieces. The cutting piece is blanched with this hot water. This blanching time is 90 seconds. By such blanching, the cutting pieces are sterilized and deodorized.

Next, rapid cooling and dehydration in step (c) are performed. Therefore, immediately after blanching, remove the cutting piece 1
Immerse the cutting piece in cold water of about 0 ° C to remove the cut. In order to increase the freeze-drying efficiency, the cut pieces that have been scooped out are dehydrated with a centrifugal separator of model DT2S manufactured by Daiei Manufacturing Co., Ltd., for example, at a rotation speed of 500 rpm for about 30 seconds. At this time, dehydrate to such an extent that water does not come out when the cutting piece is grasped by hand.

Next, in order to carry out the preliminary freezing in the step (d), the dehydrated cutting pieces are put in a freezing pan, and lactose is added by 5% by weight to 10 kg of the cutting pieces and mixed. At this time, if necessary, microorganisms such as beer yeast manufactured by Kirin Brewery Co., Ltd. (no product number) or yeast extract powder manufactured by Kanto Kagaku Co., Ltd. (product number 712021-5) may be used as a deodorant and nutritional supplement. Dried bacterial cells and Chlorella powder (product number W-5000, manufactured by Taiwan Green Algae Industry Co., Ltd.) or liver extract powder manufactured by Maruha Co., Ltd. (no product number) or liver powder manufactured by Kanto Chemical Co., Ltd. (product number 5347- 2M) is added to and mixed with about 0.5 kg to 300 kg of cutting pieces. These additions are for deodorization of the cutting pieces and nutritional supplementation. The addition of lactose is to make it easier to eat and drink.

After that, preliminary freezing is performed in order to prevent quality deterioration. This treatment reduces the resulting mixture by minus 30.
Pre-freeze at ℃.

Subsequently, drying and freezing in the step (e) is performed. In this treatment, the pre-frozen mixture is subjected to a freezing vacuum dryer of model FDF1000K manufactured by Sanpet Co., Ltd. At this time, the degree of vacuum in the freezing room is set to 0.2 torr (Torr), the temperature is set to plus 40 ° C., and freeze-drying is performed for 24 hours. The water content of the lyophilized mixture is not more than 2% by weight.

Next, a powdering treatment in the step (f) is performed. Therefore, the freeze-dried mixture is made into a fine powder (powder) having a size of about 100 mesh by a crusher of Model No. 2 manufactured by Sogo Sangyo Co., Ltd.

Subsequently, the granulation treatment of step (g) is performed.
Therefore, suitable for this powder, for example, ITO EN Co., Ltd.
Tea Extract of Tea Juan 30A (Catechin)
And a suitable amount in the range of 0.05 to 5% by weight, for example, 2% by weight, based on 100 kg of the powder, and further, Poem RJ38 (trade name, manufactured by Riken Vitamin Co., Ltd.). And a deodorant and nutritional supplement, for example, beer yeast manufactured by Kirin Brewery Co., Ltd. (no product number) or yeast extract powder manufactured by Kanto Kagaku Co., Ltd. (product number 712021-5)
Microbial dried bacterial cells and product number W-5 manufactured by Taiwan Green Algae Industry Co., Ltd.
000 Chlorella powder (or product number W-200
Liquid chlorella extract) or liver extract powder (manufactured by Maruha Co., Ltd. (no product number)) or liver powder (product number 5347-2M) manufactured by Kanto Chemical Co., Ltd. To

In this case, it is preferable that the granular solidification is carried out as follows. The above-mentioned mixture of the powder, the food antioxidant, the lubricant, the deodorant and the nutritional supplement was mixed with a kneader (mixer) (Model No. FL-200 manufactured by Fuji Pharmaceutical Machinery Co., Ltd.) to a total charge of 30 kg at a time. Up to 300 RPM (rotation / minute)
For 10 minutes, and then the mixture is subjected to 6φ screen granulation with a flash meal (crushing granulating / sizing machine) (model 14261 manufactured by Honi Paudal Co., Ltd.), and the granulated material is heated at about 60 ° C. for about 8 hours. After air-drying, the dried mixture is sized by 3φ screen, and then air-dried at a temperature of about 60 ° C. for about 8 hours. As a result, a granular solid having a water content of 3% by weight or less can be obtained.

From the granular solid thus obtained, in the step (h), a model NS manufactured by Fuji Yakuhin Kikai Co., Ltd.
-41 tableting machine, tablet thickness 4.0-4.1 m / m, hardness 6
Tablets were obtained under the conditions of ７7 kg and pressure of 3 t to obtain garlic tablets, that is, health foods. The obtained health food had high quality with almost no garlic odor.

[Embodiment 2] In this embodiment, only the freeze-drying of the step (e) is different from that of the embodiment 1, and other processing steps are the same as the embodiment 1. In this example, a microwave dryer of model NJE6607 manufactured by New Japan Radio Co., Ltd. is used, and the minimum reduction pressure is 50 to 60 Torr (Torr).
The temperature was set to plus 40 to plus 60 ° C., and microwave drying was performed on the dehydrated mixture.
And finally obtained high quality garlic tablets, ie health food.

Embodiment 3 In this embodiment, the ginger garlic (Allium Victoria) of the embodiment 1 is used.
Lis instead of the whole plant, garlic of the Liliaceae (All
Since each processing step is the same as that of Example 1 except that the bulb part of (ium sativum) was used as a raw material, detailed description thereof will be omitted. Similar to the case of Example 1, a high quality garlic tablet, that is, a health food, was finally obtained by using the bulb part of garlic of the lily family as a raw material.

[Comparative Example 1] In Comparative Example 1, the case where the whole grass of Gyoja garlic is used as a raw material, in each of the above-mentioned Examples, coconut husk activated carbon was used as a deodorant in the steps (b), (d) and (g). Alternatively, dry microbial cells, liver extract powder, or liver powder, etc. are mixed as a deodorant and a nutritional supplement, and treated without mixing these (this case is referred to as a control). A test was conducted to see how the garlic odor changed when mixed. Table 1 shows the results.

[Comparative Example 2] In Comparative Example 2, the case where the bulb portion of garlic of the family Liliaceae is used as a raw material, in each of the above-described Examples, the deodorizing material was used in the steps (b), (d) and (g). As coconut shell activated carbon, as a deodorant and nutritional supplement, dry microbial cells, liver extract powder, or liver powder is mixed and processed, but when this is not mixed (this case is called the control) .) And the case of mixing the garlic odor with the test. The results are shown in Table 2.

As can be understood from the results of Comparative Examples 1 and 2, in the step (b), at least one of coconut shell activated carbon, brewer's yeast, yeast extract powder, chlorella powder, liver extract powder and liver powder was used. The garlic odor has the effect of reducing the garlic odor if it is in the hot water, and is mixed with brewer's yeast and liver extract powder (Comparative Example 1) or mixed with coconut shell activated carbon and chlorella powder (Comparative Example 2). It can be seen that the garlic smell was almost completely eliminated when mixed with garlic. Therefore, at least one of the deodorant and nutritional supplement such as brewer's yeast, yeast extract powder, chlorella powder liver powder and liver extract powder, or a plurality of these deodorant and nutritional supplements should be used. It can be seen that a garlic odor deodorizing effect can be obtained by arbitrarily combining or by combining coconut husk activated carbon and a deodorant / nutrition replenisher and mixing them in warm water to boil the cutting pieces.

Similarly, at the time of preliminary freezing, at least one of deodorant and nutritional supplements such as brewer's yeast, yeast extract powder, chlorella powder, liver powder and liver extract powder is mixed to prepare a preliminary freezing mixture. Freezing has the effect of reducing garlic odor, and premixing brewer yeast and chlorella powder (Comparative Example 1) or mixing chlorella powder and liver extract powder (Comparative Example 2) and pre-freezing. It can be seen that the garlic smell was almost eliminated. Therefore, at least the cutting piece
Any one of deodorant and nutritional supplements such as brewer's yeast, chlorella powder and liver extract powder or a plurality of these deodorant and nutritional supplements are mixed in any combination and then mixed. On the other hand, it can be seen that pre-freezing has a deodorizing effect on garlic odor.

Further, at least one kind of deodorant and nutritional supplement such as brewer's yeast, yeast extract powder, chlorella powder, chlorella extract, liver powder and liver extract powder when forming a granular solid. Mixing and pre-freezing has the effect of reducing the garlic odor,
When chlorella powder and chlorella extract were mixed (Comparative Example 1) or brewer's yeast and chlorella extract were mixed (Comparative Example 2) to form granules, it was found that garlic odor was almost eliminated. Therefore, after cutting the cutting pieces into a powder, at least one of deodorant and nutritional supplements such as brewer's yeast, yeast extract powder, chlorella powder, chlorella extract, liver powder and liver extract powder. One or a plurality of these deodorants and nutrient replenishers are arbitrarily combined and mixed, and then the mixture is granulated, which shows that the garlic odor is deodorized.

[0035]

[Table 1]

[0036]

[Table 2]

[0037]

EFFECTS OF THE INVENTION According to the present invention, a whole garlic of Gyoja garlic or a bulb part of garlic of the family Liliaceae is used as a raw material, and garlic pieces (cutting pieces) obtained by finely dividing this raw material are mixed with only a deodorant Since it is sterilized at the same time as hot water or hot water containing this deodorant and a suitable deodorant and nutritional supplement such as dried microbial cells, liver extract powder and liver powder bacteria Garlic smell,
It is possible to obtain a health food that is suppressed to a level that does not substantially adversely affect the quality and that is supplemented with nutrition. Further, after removing the cutting pieces from scratch, a suitable deodorant and nutritional supplement such as microbial dried product, liver extract powder and liver powder is added thereto and freeze-dried to keep the water content below 3% by weight. Furthermore, when the cutting pieces are made into powder and then made into granules, the powder is mixed with an appropriate deodorant and nutritional supplement such as microbial dry matter, liver extract powder and liver powder. When made into tablets, it is possible to obtain an excellent garlic health food that is deodorized, supplemented with nutrition, and its quality does not deteriorate sharply.

Examples of deodorants and nutritional supplements include microbial dry cells such as brewer's yeast, yeast extract powder and chlorella powder, liver powder and liver extract powder, which are used alone or in appropriate combination. Therefore, the deodorizing effect and the nutritional supplementing effect can be reliably achieved.

Claims (7)

[Claims] 1. A method comprising: (a) using the collected whole plant of Gyoja garlic or the bulb part of garlic of the family Liliaceae as a raw material, washing the raw material with cold water, and then cutting, and (b) using the deodorizing material. Boil in the mixed hot water, (c) quench the boiled cutting pieces with cold water and then dehydrate, and (d) after that, mix the deodorant / nutritional supplement and lactose into the cutting pieces. (E) the freeze-dried cutting pieces are freeze-dried by a freeze-vacuum dryer, and (f) the dried cutting pieces are ground by a grinder to form a powder (fine powder). The powder is mixed with an antioxidant, a lubricant, and a deodorant / nutritional supplement which is the same as or different from the deodorant / nutritional supplement, to form a granular solid, and (h) the granular solid is pressed. Lock the garlic health food Manufacturing method of garlic health food, characterized in that the elephants. 2. A method for producing a garlic health food, characterized by additionally adding a deodorant and a nutritional supplement to the hot water of the step (b) of the step (b). 3. The deodorant and nutritional supplement according to claim 1 or 2 is a microbial dry cell, a liver extract powder or liver powder, or a microbial dry cell, a liver extract powder and a liver powder. A method for producing a garlic health food, which is a combination of any two of them or a combination of dried microbial cells, liver extract powder and liver powder. 4. The microorganism-dried cells of claim 3, wherein the microorganism-dried cells are at least one selected from the group consisting of brewer's yeast, yeast extract powder, chlorella powder, and microorganism-dried cells of chlorella extract.
A method for producing garlic health food, characterized in that one or two or more microorganism-dried cells are obtained. 5. The garlic health food according to claim 1, wherein the deodorizing material in the step (b) is one or a combination of two or more selected from coconut palm activated carbon, charcoal and granular activated carbon. Production method. 6. The method according to claim 1, wherein the washing in the step (a) is performed with cold water at 0 to 15 ° C., and the blanch in the step (b) is 80 to 80 ° C. 1 to 95 ℃ hot water
It is performed for 3 minutes, the rapid cooling in the step (c) is performed with cold water of 0 to 15 ° C., the preliminary freezing in the step (d) is performed at −18 to −38 ° C., and the freeze-drying in the step (e) is performed. In a vacuum of 0.2 to 0.3 Torr at a temperature of +40 to + 80 ° C. for about 2
A method for producing garlic health food, which is performed for 4 hours. 7. The method according to claim 1, wherein the crushing is performed by the crusher in the step (f) to obtain 1
(G) In the granulation in the step (g), (g-1) with respect to the total charged amount of the antioxidant, the lubricant, and the deodorant and nutritional supplement. 0.05 to 5% by weight of the deodorant and nutrient replenisher was added, and (g-2) the antioxidant, the lubricant, and the deodorant and nutrient replenisher were added to a single charge of 30 kg, and mixed. Machine (also called kneader)
After mixing well at a rotation speed of 200 to 300 RPM for about 10 minutes, granulate 6φ screen with a flash meal, and then dry with ventilation at a temperature of about 60 ° C for about 8 hours,
Further, after sizing with a 3φ screen using the same or another flash meal, air-drying is performed for about 8 hours at a temperature of about 60 ° C. to obtain a granular solid having a water content of 3% by weight or less. A method for producing a garlic health food, wherein the granular solid is tableted with a tableting machine at a tablet thickness of 4.0 to 4.1 m / m, a hardness of 6 to 7 kg and a pressure of 3 t.