JPS61115460A - Preparation of odorless garlic extract - Google Patents

Abstract

PURPOSE:To prepare the titled extract, easily, without causing the decomposition of the active component, by adding a specific amount of water to loosened garlics, refluxing by heating under reduced pressure, separating the extracted liquid, and removing the solvent. CONSTITUTION:The objective extract can be produced by mixing 1pt.wt. of loosened raw garlic with 2-2.5pts. of water, heating and refluxing for 2-3hr under reduced pressure (preferably 400-500mmHg), separating the extracted liquid, and removing the solvent from the extract.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing an odorless garlic extract.

Conventional technology Garlic is not only used as a food, but also for improving medical conditions such as pulmonary tuberculosis patients, and treating neuralgia and horse pain.
Very widely used.

However, despite its usefulness, its use is often forced to be abandoned due to its characteristic odor and irritation. In order to eliminate these harmful effects, garlic extracts that have been treated to make them odorless are available.In order to obtain such odorless garlic extracts, there is a method of finely crushing garlic and hot extraction with water or alcohol. However, the work of crushing raw garlic.

This is practically impossible because of the strong odor and the diffusion of irritating substances into the surrounding area.

Therefore, it has been devised that raw garlic is steamed to remove odor and irritating components in advance, and then the garlic is crushed into small pieces and then extracted with a suitable solvent such as water. Therefore, the process for producing odorless garlic extract, which consists of steaming, crushing, and extraction, is complicated and tends to be expensive. Moreover, in this conventional method, the steaming and extraction are performed at high temperatures, which may result in the decomposition of vitamins (mainly vitamin B group) and other active ingredients.

Purpose of the Invention In view of the above-mentioned circumstances, the present inventors conducted two types of research in order to establish a method for obtaining odorless garlic extract easily and without decomposing the active ingredients. I realized that I could achieve my goal by doing
The invention has been completed.

Structure of the invention: 1. According to the method of the present invention, by extracting with water under reduced pressure, even when raw garlic is used directly for extraction, 1. strong odor and harsh irritating ingredients are not diffused into the surrounding area, which is different from conventional methods. There is no need for a preliminary steaming process. Additionally, the garlic cloves will be boiled vigorously under reduced pressure.

By strongly colliding with each other or the inner wall of the reaction vessel, they are naturally broken into pieces, making one operation easier and simpler than in conventional methods. Furthermore, since it can be extracted effectively at low temperatures, changes in various nutritional components can be kept to a minimum.

The amount of water used in the method of the present invention is about 2 to 2.5 times the weight of raw garlic, and preferably about 2 times the weight of raw garlic.

The extraction conditions consist of treatment under reduced pressure of 400-500 m+++ Hr at the boiling point of water at that pressure for about 2-3 hours. Preferably, the extraction is carried out under reduced pressure of about 400-500 mHf, at a temperature of about 90°C.

After extraction in this manner, any conventional means can be used to separate the extract; however, as shown in the example, the extraction mixture is pressed in a press equipped with an automatic pressure actuator to separate the extract and Separation from solid matter can be done extremely efficiently.

Next, to concentrate this extract, various methods such as vacuum distillation can be used, but as shown in the example, the extract can be separated into a concentrated extract and water using a riser type distiller. It's good to do that. This riser pipe i (the distiller has an internal pressure of 20
0mmH? It consists of a heat exchanger and a separator tank kept below. When the extract is put into it, it is first vaporized in the heat exchanger and then enters the separator at a flow rate of 254 seconds or more.

Using the cyclone method, it is separated into concentrated extract and steam,
As a result, the desired extract can be obtained.

The separated water vapor is liquefied in a cooling condenser and collected in a tank.

Effects of the Invention According to the method of the present invention, the process of steaming and crushing raw garlic is omitted, and it can be applied directly to the extraction process by simply crushing it, resulting in very high work efficiency and reducing the burden on workers. Reduced. In addition, the garlic extract obtained by the method of the present invention has a wide range of applications as it contains various components without being decomposed due to the mild extraction conditions. Therefore, the present invention is extremely valuable industrially.

Next, the present invention will be explained in more detail with reference to Examples.

Example 1 Loosen approximately IKq of spherical raw garlic one by one.

Remove the central core and place in a special stainless steel pot and heat under reflux. The reflux temperature under such reduced pressure conditions is approximately 85
~95°C. After about 2 to 3 hours of extraction, the extract mixture is pumped into a press machine with an automatic pressure operating device (depending on the pressure change of the squeezed contents, the power is activated and the pressure increases sequentially until the final pressure reaches 20 tons). equipment).

The two separated extracts are then passed through a riser distillation machine to separate them into a concentrated extract and water.

This concentrated extract is processed into a powdered odorless garlic extract using a high-vacuum freeze-dryer. get. This powder extract is white, soluble in water, and has no garlic odor.
Use this directly as food. Alternatively, it can be formulated into two tablets or capsules.

Claims (1)

[Claims] 1) Approximately 2 to 2.5 in weight ratio to crushed raw garlic
After adding twice as much water and heating under reflux for about 2 to 3 hours under reduced pressure,
A method for producing an odorless garlic extract, which comprises separating an extract and removing a solvent from the extract. 2) The method according to item 1, which is carried out at a pressure of 400 to 500 mmHg.