JPS58107151A - Preparation of odorless garlic - Google Patents
Preparation of odorless garlicInfo
- Publication number
- JPS58107151A JPS58107151A JP56204144A JP20414481A JPS58107151A JP S58107151 A JPS58107151 A JP S58107151A JP 56204144 A JP56204144 A JP 56204144A JP 20414481 A JP20414481 A JP 20414481A JP S58107151 A JPS58107151 A JP S58107151A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- juice
- tea
- odorless
- ketchup
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、無臭にんにくの製造法に関し、特に簡単な
処理法によりにんにくの臭味ン除去することを目的とし
たものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing odorless garlic, and is particularly aimed at removing the odor and taste of garlic by a simple processing method.
一般に、にんにくは香辛料として独特の風味を有し、し
かも栄養価値もすぐれているものであるが、にんにくを
食すると特異な強い臭気をもつばかりでなく、口臭を発
生させることから、その摂取を敬遠する人が多い。In general, garlic has a unique flavor as a spice and has excellent nutritional value, but people avoid consuming garlic because it not only has a unique strong odor but also causes bad breath. Many people do.
従って、にんｖｃ（＆使用した食品の喫食は、すぐｎた
栄養価値があるにもかかわらず、食する時と場所を選ば
なけｒｒ−ｔｄならないという不都せがあった。Therefore, eating foods using garlic VC(&) has the inconvenience of having to choose when and where to eat it, even though it has great nutritional value.
また、上述した如（、ｉｃんにぐを食した後の臭気や口
臭全緩和するために、チューインガムを噛んだり、梅干
や牛乳等を摂取することが行なわ１でいるがその効果は
一時的なものに丁き゛なかった。In addition, as mentioned above, in order to completely relieve the odor and bad breath after eating ic meat, chewing gum or ingesting pickled plums or milk can be done, but the effect is only temporary. Things weren't quite right.
この発明は、上述した事情に鑑みてなされたもので、に
んにくを加熱処理して無臭化する場合、にんにく？予め
茶汁等で煮沸した後、果実汁で煮沸し、無臭化処理を行
なったことを特徴とする無臭にんにくの製造法を提供す
るものである。This invention was made in view of the above-mentioned circumstances, and when garlic is heat-treated to make it odorless, garlic? To provide a method for producing odorless garlic, characterized in that the garlic is pre-boiled in tea juice or the like and then in fruit juice for deodorization treatment.
以下、この発明による一実施例Ｐ添付した工程図にもと
づいて詳細に説明する。Hereinafter, one embodiment of the present invention will be described in detail based on the attached process diagram.
まず、にんにくは収穫後に皮２剥き茶汁で一定時間煮沸
する加熱処理が施される。First, after the garlic is harvested, it is heat-treated by peeling two skins and boiling them in tea juice for a certain period of time.
上記加熱処理で使用さ九る茶汁は通常の茶菓に熱湯ヲ注
いで抽出した茶汁であり一１ｃんに（ｌに対して茶汁３
の割付で煮沸ざ几る。The Kuru tea juice used in the above heat treatment is a tea juice extracted by pouring boiling water into a regular tea confection.
It boils down with the allocation of .
上記加熱処理されたにんにくは、みかん汁、リンゴ汁、
或いはケチャッ！汁等の呆実汁ｌｃて短時間煮るもので
あり、果実汁はにんにくと同量が使用さｎる。The above-mentioned heat-treated garlic contains mandarin orange juice, apple juice,
Or Kecak! Fruit juice such as juice is boiled for a short time, and the same amount of fruit juice as garlic is used.
上述したようにして製造さｎたにんにくは、そｎ自体が
完全に無臭ｖｃなっているだけでなく、喫食した場合に
も全く口臭を発生ざぜないものである。The garlic produced as described above is not only completely odorless, but also does not cause any bad breath when eaten.
従って上述したようにして製造さｎたにんにくは、種々
の用途に供することができるぞ）のであり、乾燥して通
常のにんにくと同様に使用することかり能となる。Therefore, the garlic produced as described above can be used for various purposes.It can be dried and used in the same way as regular garlic.
以上詳細に説明したように、この発明による無臭にんに
くの製造法は、簡ｊ？Ｌな処理法ｖｃ、Ｊ１．つて栄養
分を失なわずにんにく自身を無臭化することができ、筐
たこｆＬを喫食した場合でも、にんにくによる口臭を全
く感じさせない無臭化σ几たにんにくを製造する方法で
あって、栄養価値の高いにんにくの使用が拡大ざ几る。As explained in detail above, the method for producing odorless garlic according to the present invention is simple. L processing method vc, J1. This is a method for producing odorless sigma garlic, which can make garlic itself odorless without losing its nutrients and does not give you any bad breath from garlic even if you eat Kakitoko fL, and has high nutritional value. The use of garlic is expanding.
添付した図面は、この発明による一実施例を示す工程図
であ６゜
特許出願人 竹 内 久 子
代理人 弁理士 佐 藤 英 餡 ３−
２６８−The attached drawing is a process diagram showing one embodiment of the present invention.Patent applicant Hisako Takeuchi Agent Patent attorney Hide Sato An 3-268-
Claims (1)
施し、上記加熱処理をした後、再びみかん汁１、リンゴ
汁或いはケチャツプ等の果汁で短時間煮沸したことｒ％
徴とする無臭にんにくの製造為Garlic is heat treated by boiling it in water or tea juice for a certain period of time, and after the above heat treatment, it is boiled again for a short time in fruit juice such as tangerine juice, apple juice or ketchup.r%
Manufacture of odorless garlic
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56204144A JPS58107151A (en) | 1981-12-17 | 1981-12-17 | Preparation of odorless garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56204144A JPS58107151A (en) | 1981-12-17 | 1981-12-17 | Preparation of odorless garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS58107151A true JPS58107151A (en) | 1983-06-25 |
Family
ID=16485559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56204144A Pending JPS58107151A (en) | 1981-12-17 | 1981-12-17 | Preparation of odorless garlic |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58107151A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008212846A (en) * | 2007-03-05 | 2008-09-18 | Hitachi Plant Technologies Ltd | Water flow mechanism of wet electrostatic dust precipitator |
-
1981
- 1981-12-17 JP JP56204144A patent/JPS58107151A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008212846A (en) * | 2007-03-05 | 2008-09-18 | Hitachi Plant Technologies Ltd | Water flow mechanism of wet electrostatic dust precipitator |
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