JPS5655172A - Deodorizing and preparing method of garlic - Google Patents

Deodorizing and preparing method of garlic

Info

Publication number
JPS5655172A
JPS5655172A JP13023779A JP13023779A JPS5655172A JP S5655172 A JPS5655172 A JP S5655172A JP 13023779 A JP13023779 A JP 13023779A JP 13023779 A JP13023779 A JP 13023779A JP S5655172 A JPS5655172 A JP S5655172A
Authority
JP
Japan
Prior art keywords
garlic
juice
deodorizing
days
stand
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
Application number
JP13023779A
Other languages
Japanese (ja)
Other versions
JPS5930064B2 (en
Inventor
Mitsuhiro Morinaga
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP54130237A priority Critical patent/JPS5930064B2/en
Publication of JPS5655172A publication Critical patent/JPS5655172A/en
Publication of JPS5930064B2 publication Critical patent/JPS5930064B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

PURPOSE: To deodorize a garlic without damaging the active component thereof, by mixing and treating a squeezed juice of the garlic with an oil.
CONSTITUTION: A juice obtained by squeezing a bulb of a garlic is allowed to stand at a temperature of 10°C or below for 4W5 days. The discolored light dark brown juice then is mixed with an edible oil in an amount of 1W2kg per 5W6kg the juice and allowed to stand at 10°C or below for 40W60 days, and the separated liquid is collected.
COPYRIGHT: (C)1981,JPO&Japio
JP54130237A 1979-10-09 1979-10-09 Manufacturing method for deodorized garlic liquid Expired JPS5930064B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54130237A JPS5930064B2 (en) 1979-10-09 1979-10-09 Manufacturing method for deodorized garlic liquid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54130237A JPS5930064B2 (en) 1979-10-09 1979-10-09 Manufacturing method for deodorized garlic liquid

Publications (2)

Publication Number Publication Date
JPS5655172A true JPS5655172A (en) 1981-05-15
JPS5930064B2 JPS5930064B2 (en) 1984-07-25

Family

ID=15029384

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54130237A Expired JPS5930064B2 (en) 1979-10-09 1979-10-09 Manufacturing method for deodorized garlic liquid

Country Status (1)

Country Link
JP (1) JPS5930064B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62208252A (en) * 1986-03-10 1987-09-12 Hiroko Kawamura Food produced by grinding and mixing garlic, ginger and vegetable oil
EP0271971A1 (en) 1986-12-15 1988-06-22 Osaka Bobbin Kabushiki Kaisha Press bobbin for yarn treatment

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62208252A (en) * 1986-03-10 1987-09-12 Hiroko Kawamura Food produced by grinding and mixing garlic, ginger and vegetable oil
EP0271971A1 (en) 1986-12-15 1988-06-22 Osaka Bobbin Kabushiki Kaisha Press bobbin for yarn treatment

Also Published As

Publication number Publication date
JPS5930064B2 (en) 1984-07-25

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