JPS584726A - Matured garlic liquid, its concentrate and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain a matured garlic liquid and its concentrate, useful for tonics, drugs for external wounds, hair growers, etc. without the peculiar strong smell and a sharp taste, by crushing a raw garlic, pressing the crushed gralic, and maturing the pressed juice. CONSTITUTION:A raw garlic is crushed and pressed by a squeezer to give a juice, which is then matured, dehydrated under heating at 50-80 deg.C to give a concentrate thereof. The garlic is a perennial herb of the family Liliaceae, and said to have a wide drug effect on the promotion of the functional activity of the stomach and digestion, treatment of dermatopathy, etc. However, the use thereof is kept at a distance due to the strong smell and sharp taste thereof. The matured garlic liquid and its concentrate have no peculiar smell and sharp taste with the retained drug effect of the gralic, and will not give out the smell even on the internal use or application. The garlic liquid as a poultry farming feed reduces the mortality, increases the body weight, and has an effect on the hen's egg or chicken without the garlic smell to be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an aged garlic liquid, a concentrate thereof and a method for producing the same.

Garlic is a perennial herb belonging to the Aryanaceae family, native to West Asia, about 1m tall, and has a lingering odor throughout the plant. The underground tuna stalk has grayish-white wrinkles, and inside there are several small balls or sclerosis.
Although it is said to have medicinal effects on strong liver disease, whooping cough, empyema, nosebleeds, poisonous insect bites, and skin diseases, people tend to avoid using it because of its residual odor and pungency.

In 1971, the inventor of the present invention produced approximately 15
Although I squeezed all the juice from tons of garlic, I couldn't sell the garlic juice as planned, so I had no choice but to store it in a tank for a year. It was discovered that the garlic liquid in the tank undergoes a P change that differs from the original solution, becoming a brown transparent liquid that does not have the characteristic residual odor of garlic, does not have the characteristic dryness, has a slightly sweet and sour taste, and is easily drinkable. .

This aged garlic liquid 1-* was tested by adding it to chicken feed, and it was confirmed that it reduced the mortality rate of chickens by more than 10% and increased their body weight by more than 10%.

The inventor himself had a sickly constitution, but since he began to regularly use aged garlic liquid, he has maintained a strong body despite his old age.He also discovered medicinal properties unknown to Imaichi. This is what led to the achievement of minute opening.

The object of the present invention is to provide an aged garlic liquid that retains the medicinal efficacy of garlic and is free from the odor and spiciness characteristic of garlic, its concentrate, and all methods for producing the same.

The present invention is a garlic liquid or a concentrate thereof, which is made by squeezing raw garlic.

The present invention involves completely crushing raw garlic, squeezing the juice using a squeezer,
This is a method for producing garlic liquid, which is characterized by ripening in a juice extraction session.

Furthermore, in the present invention, raw garlic is completely crushed and the juice is squeezed using a squeezing machine.
This is a method for producing a garlic g concentrate, which is characterized by ripening the squeezed juice and then heating and dehydrating it.

Next, all embodiments of the present invention will be explained.

Example 1 Fresh garlic < 100 kg just after harvested from the field was crushed with a mince, and the juice was squeezed with a squeezer to yield 74 kg of juice and 21 kg of squeezed lees (r47t. After harvesting, the raw garlic was left for a while. If you use Yusei garlic, you will get 60kg of juice and 36kg of squeezed juice.These squeezed juices have the characteristic odor of raw garlic and the spiciness that stimulates the whole mouth.After the garlic is obtained, pour the garlic liquid into a container. It was stored.As the days pass, the garlic liquid gradually turns from light brown to brown, and the residual odor is removed and the spiciness decreases.Check it out.

After 6 months, the odor characteristic of garlic remains, but it has a slightly sweet and sour taste, and the characteristic spiciness of garlic disappears, making it easy to drink. Most fc that has been used for more than a year loses its distinctive garlic odor.

Example 2゜10 kg'i of garlic liquid aged for 1 year 50-100
The mixture was heated with stirring at a temperature of 10°C for 10 days. 7.4 kg
A viscous blackish brown clay-like substance with a burnt odor was obtained.

Example 3 10 kg of garlic liquid aged for 1 year was stirred once at a temperature of 60 to 80° C. and heated for 10 days without stirring. 7.5 kg of a brown slurry without a burnt odor, the same amount as in Example 2, was obtained.

Comparative Example An experiment similar to Example 3 was conducted without ripening raw garlic juice. A strong odor and spiciness remained, and the product was a plaster-like viscous substance with a yield of 2 kg/10 kg.

The uses of the aged garlic liquid and its concentrate according to the present invention will be explained below.

Garlic liquid aged for one year is used by misting 3cc of g diluted 300 times with respect to 10kg of farmed chicken feed,
A reduction in chick mortality of more than 10% and an increase in body weight of more than 10% were achieved.

The inventor is 70 years old this year, but he has a naturally weak intestine, so for example, can he drink ice or cold milk? I used to have a tendency to get diarrhea when I drank it, but since I started taking aged garlic liquid or concentrated liquid once a day, I no longer have diarrhea even when I eat cold foods or drinks. Things are gone.

The present inventor suffered from neuralgia in the lower back region around December and June every year from the age of 57 to 63 and often visited the hospital.

However, taking aged garlic liquid as mentioned above? After I started, I didn't have to worry about meeting any more.

The inventor of this invention has a constitution that causes scratches to easily become suppurative, but is it possible to use a cutter with a fingertip? I cut it in half. When I applied garlic liquid gold that had been stored for three years, it healed without suppuration and no need for stitches.

I accidentally burned my wrist with a gas burner while taking a bath.
It healed nicely after a week.

Until around 68 o'clock, the inventor's body was bent forward, his spine was bent at 9, and his navel was not visible. At the age of 69, when I stood in front of the mirror after taking a bath and realized that I could see my navel, my spine straightened and I became a friend, and third parties began to tell me the same thing.

At the age of 60, the inventor was so bald that the hair on his forehead could not be seen. That's aged garlic liquid △ Purple After I started taking the medicine, black hair grew in my bald area, and I was able to stand in front of the mirror and see the hair on my forehead.

At the same time, my skin has become smoother and has a brighter complexion, and I no longer feel as old as before.

A, a 35-year-old patient suffering from diabetes at a drug company, was asked to drink half a teaspoon of aged garlic liquid concentrate per day on a trial basis, and within a week, his blood sugar levels were as low as 0.1. The price was lowered to

What is the mechanism by which allicin, which is known as an odor component, changes into what kind of substance in aged garlic liquid, and is it even spicier? The present inventor has not confirmed whether the substance that is felt changes into the substance that feels, or whether the slight sweetness or sourness comes from the taste.

For reference, the analysis results of the aged garlic liquid of the present invention are shown below.

Test results Notes: ■Test request location: Japan Frozen Food Inspection Association Fukuoka Inspection Center ■Test date: October 3, 1982 According to the Japanese invention, aged garlic liquid and its concentrate have the characteristic odor and spiciness of garlic. There is no odor when taken or applied, and it can be used as a tonic in the same way as conventional garlic.In addition, it can be used as a hair growth medicine, trauma, burns, athlete's foot, alveolar stomatitis, etc. It is also effective against neuralgia, and when used as chicken feed, it eliminates mortality, increases body weight, and produces eggs and chicken that do not have a garlic odor.

Patent applicant: Ayame Fuji, predecessor: Moritada Izuka (and one other person)

Claims (1)

[Scope of Claims] l Garlic liquid or concentrate thereof characterized by being obtained by aging the squeezed juice of raw garlic〇 - Crushing the raw garlic, squeezing the juice with a squeezer, and aging the squeezed juice. Characteristic method for producing garlic liquid. 3. A method for producing a garlic liquid concentrate, which is characterized by crushing raw garlic into K<', squeezing the juice with a squeezer, aging the squeezed juice, and then heating and dehydrating it.