JPS5867169A - Juice containing raw garlic extract and its preparation - Google Patents

Abstract

PURPOSE:To prepare a juice containing a raw garlic extract having a high nutritive value without giving a bad breath even on the continued use and giving any side effects, by mixing a deodorized raw garlic extract with a pressed juice of a fruit, vegetable, seaweed, etc. CONSTITUTION:10kg garlic bulbs are pressed to give 5-6kg bulbar juice which is then allowed to stand in a room at 10 deg.C or below for 4-5 days and mixed with 1-2kg edible oil and allowed to stand in a room at 10 deg.C or below. A dark brown amber almost semitransparent liquid separated at the bottom of the container, i.e. an odorless raw garlic extract, is then mixed with a juice pressed from a fruit, vegetable, plant, herbal bulb, seaweed, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a highly nutritious juice made by mixing deodorized raw garlic and a method for producing the juice.

It is well known that the sap has been extracted from fruits, fruits, vegetables, plants, bulbous medicinal herbs, etc. that have been used as food by the general public, and has been widely used as nutrients or medicines since ancient times.

Today, interest in Chinese herbal medicine is increasing in both the East and the West, and the scope of its research and application has expanded, and its uses have become more diverse.

In other words, in some cases, the product is squeezed out, and by mixing several types, squeezing it out, and taking it, it has been widely used for maintaining health, promoting vitality, or as a medicine.

Examples include Korean ginseng, which has been famous for a long time as a bulb, and fruit juices such as tomatoes, mandarin oranges, and apples. In the field of vegetables, there are an infinite number of combinations available today, such as squeezing out several types of raw vegetables and ingesting them, and these squeezed juices are used and loved by people. be.

On the other hand, modern medicine has made remarkable progress, and while some of its medicinal effects are remarkable, on the other hand, they often come with side effects, which can damage the human body and ruin its life.
It is a fact that such cases are increasing.

In comparison, there are almost no side effects when taking the juices of natural plants, etc. Therefore, its effectiveness has been rediscovered and understood by the general public.

Among the bulbs of plants, there is no one that is recognized by the general public as superior to others as a health-sustaining, vitality-promoting, or medicinal product.

However, due to its odor, it is impossible to squeeze it out raw and take it in the same way as raw vegetables.To date, only a few researchers have made efforts to study the odor of raw vegetables. Not possible.

By the way, from the beginning when ordinary people take juices such as fruit, fruit, and vegetable juices, if you mix this garlic juice with these juices and take an appropriate amount every day, it is thought that it will truly maintain your health and increase your vitality. At present, such a mixed juice has not been realized due to the characteristics of garlic.

Therefore, the present invention has succeeded in developing this deodorized raw garlic extract, and by combining this raw garlic juice that does not cause bad breath with sap from the natural plant world, the general public can use it regularly without experiencing bad breath. Furthermore, it is an object of the present invention to provide a juice containing raw garlic extract that does not cause any side effects, and a method for producing the juice.

The present invention relates to a raw garlic extract human juice made of juice squeezed from fruits, fruits, vegetables, plants, bulbs, medicinal herbs, or seaweed and deodorized raw garlic extract.

The above deodorized raw garlic extract is produced as follows.

If you squeeze out the root juice from 10 kg of garlic bulbs, regardless of the outer skin, you can collect about 5 to 6 cloves, although this will vary depending on the variety, production area, and timing of the process.

Leave this root juice in a container for about 4 to 5 days. At that time, the garlic is placed in a room kept at room temperature below 10°C in order to stop its own enzyme activity.

This is because if enzyme activity continues, many precipitates will form in the liquid, giving it a sour taste.

The squeezed root juice is generally milky white, although it varies somewhat depending on the variety and region of origin, and changes to light dark brown within 4 to 5 days.

After 4 to 5 days, 1 to 1 edible oil is added to the root juice.
Mix 2 kg of the root juice and leave it in a container with a lid for another 40 to 60 days in a room at a temperature of 1°C to 10°C as above. The root juice and oil mixed in this way become a semi-mushy solution The color changes to a light dark brown and milky white, and after about 4 to 5 hours after it has been left to rest, a dark brown, amber-colored, almost translucent liquid separates from the solution and appears at the bottom of the solution, gradually increasing in size.

This separation activity continues for about 15 days and then stops, during which time about 4.5 kg is separated. However, the first 2~
90-95% of the total amount is separated within about 3 days, and the remaining 10-5% is completed after about 15 days.

In this way, the scale of the solution decreases in height with respect to the amount of liquid separated. Also, from around the 7th day after the liquid begins to appear, the mushy solution changes into a jelly-like state, although the amount is very small, and the color and color change to that of the mayonnaise that is commonly eaten on the table, and the appearance becomes indistinguishable from that of mayonnaise.

The liquid thus separated and extracted is the odorless extract that forms the premise of the present invention, and is made to remove odor, pungency, and pungency from garlic juice.

In this way, the separation of liquid during the work process is more effective than the deodorizing function.
The deodorizing function ends about 25 to 45 days later, so the liquid that has been deodorized in this way is an odorless extract, and after removing this liquid, the desired fruits and fruits , mixed with liquid juice squeezed from vegetables, plants, bulb medicinal herbs, seaweed, etc. to make juice. Even though Ito eats Gagaru juice as it is, he does not notice any bad breath (99.9% smells like garlic) and does not give it to others.

As described above, according to the present invention, the deodorized liquid juice squeezed from raw garlic is mixed with the liquid squeezed from natural plants, fruits, fruits, vegetables, medicinal plants, bulbs, etc. It is possible to obtain a synergistic effect, and by taking an appropriate amount, it is possible to maintain and improve health.

Claims (1)

[Scope of Claims] 1. Garlic raw extract human juice consisting of juice squeezed from fruits, fruits, vegetables, plants, bulb medicinal herbs, or seaweed and deodorized raw garlic extract. 2. A method for producing garlic-containing juice, which is produced by mixing deodorized raw garlic extract into the juice squeezed from fruits, fruits, vegetables, plants, bulb medicinal herbs, seaweed, etc.