JPS5930064B2 - Manufacturing method for deodorized garlic liquid - Google Patents

Description

[Detailed Description of the Invention] Industrial Field of Application The present invention relates to a method for producing a deodorized garlic liquid that contains the nutrients of raw garlic and completely eliminates the characteristic odor of garlic and is used as a nutrient, spice, and tonic. be.

BACKGROUND OF THE INVENTION Garlic has been widely used in households as an edible spice or tonic since ancient times, and is also used in cosmetics.

The usefulness of garlic components is well known, but on the other hand, because of the strong odor characteristic of garlic, it is disliked by the general public and is not used sufficiently.

Therefore, various experimental studies regarding deodorizing treatment of garlic have been conducted and published for a long time.

For example, a method of heat-treating garlic root or its crushed pieces and drying them into powder has been practiced for a long time.

However, these heat treatment methods have the drawback of severely damaging the nutrients contained in raw garlic.

Furthermore, there are also methods of immersing crushed raw garlic in edible oil (for example, Patent No. 86566), and methods of mixing chopped raw garlic with solid fat and licorice (for example, Patent No. 100).
No. 775), but none of them were able to achieve sufficient effects.

Therefore, a method for deodorizing raw garlic powder by treating it with animal or vegetable oil and ethoxyquin (Japanese Patent Publication No. 16306/1983) has been disclosed.

Purpose of the Invention The present invention eliminates the disadvantages of the conventional garlic deodorizing method as described above, the destruction of the contained ingredients by conditions such as heat, and the addition of special ingredients such as ethoxyquin, and the present invention is simple to operate and eliminates the nutrients in raw garlic. The purpose of this invention is to obtain a garlic liquid completely deodorized from garlic odor in an easy-to-use form without eliminating or destroying the garlic.

Structure and Effects of the Invention The present invention involves squeezing raw garlic bulbs, keeping this liquid at 10°C or lower for 4 to 5 days, mixing it with edible oil, leaving it to stand, and collecting the separated liquid. This is a method for obtaining a convenient garlic liquid completely free of garlic odor without damaging or losing the nutrients of raw garlic.

The garlic juice used as a raw material in the present invention is a liquid garlic juice obtained by pressurizing and squeezing the juice of commonly cultivated raw garlic roots using a common oil press, and the fibrous and other solid substances are removed. It is something.

This squeezed juice must be kept at 10° C. or lower for 4 to 5 days in order to stop the activity of the allinase enzyme that produces the garlic odor.

In the step of mixing garlic juice and edible oil in the method of the present invention, soybean oil, rapeseed oil, etc. are used alone or in combination as the edible oil.

Especially suitable is salad oil.

The amount of this edible oil added is about 50 to 10% of the garlic liquid, but when you mix the garlic juice and edible oil, if you stir the two and leave them, the liquid will turn into a light brown milky white color and turn into a dark brown candy color at the bottom of the container. A translucent liquid layer separates, and the upper layer is a white mayonnaise-like layer.

The thus obtained translucent liquid layer at the bottom is separated and collected from the bottom to obtain the odorless garlic liquid of the present invention.

The garlic liquid obtained as described above is odorless and its ingredients are as follows.

In addition, the components of raw garlic bulb juice are also shown as a control.

As shown in the above table, the garlic liquid obtained according to the present invention has almost the same components as raw garlic bulb juice and has the same nutrients as raw garlic.

The garlic liquid obtained by the above-mentioned method of the present invention is odorless and in liquid form, so it can be used as it is as an additive to foods and spices, and can be used to add nutrients and seasonings.

Furthermore, this liquid can be dehydrated to a viscous liquid, made into an emulsion with wheat germ oil, saffron oil, etc., and filled into capsules for use as a nutritional tonic.

Example 1 Put 5 ml of extracted garlic liquid extracted from garlic bulbs into a container and leave it at 10℃ or less for 4 days - Add 1 kg of salad oil to this liquid
g and let it stand at 10°C or lower for 40 days.

4 to 5 hours after adding the salad oil, a dark brown, translucent liquid layer will form at the bottom of the container, and after 15 days, this liquid layer will begin to separate from the mixed liquid, and it will take another 15 days for the liquid layer to completely form. To separate.

Collect 4.5 kg of this liquid layer.

This garlic liquid was completely odorless.

Example 2 Liquid 300k made by keeping the juice of garlic bulbs at 10°C or below
Put 120 g of salad oil and 120 g of salad oil into a container with a stirrer, 1700 g.
Mix for 40 minutes with the stirrer running at speeds r, p, m.

Then stop stirring1. ．． After 96 hours of incubation, the liquid layer separates.

This liquid layer (240 kfi) is separated to obtain garlic liquid.

This stuff was completely odorless.

Claims (1)

[Claims] 1 Squeeze the raw garlic bulb and cool the liquid to below 10℃ 4
A method for producing a deodorized garlic liquid, which is maintained for ~5 days, mixed with edible oil, and then left to stand to collect the separated liquid.