JPS6128361A - Production of solid garlic - Google Patents
Production of solid garlicInfo
- Publication number
- JPS6128361A JPS6128361A JP15175484A JP15175484A JPS6128361A JP S6128361 A JPS6128361 A JP S6128361A JP 15175484 A JP15175484 A JP 15175484A JP 15175484 A JP15175484 A JP 15175484A JP S6128361 A JPS6128361 A JP S6128361A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- garlics
- ground
- egg yolk
- heated
- 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】
〔産業上の利用分野〕
この発明は新規な固形ニンニクの製造方法に関し、数年
間に亘って変色、変質、腐敗等を生じない上、食した場
合にもニンニク臭のない固形ニンニクの得られる固形ニ
ンニクの製造方法を提供せんとするものである。[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a novel method for producing solid garlic, which does not cause discoloration, deterioration, or putrefaction over several years, and does not have a garlic odor even when eaten. It is an object of the present invention to provide a method for producing solid garlic that yields solid garlic without any solid garlic.
従来、二〉ニクの臭いを消し、あるいは長期保存する手
段としては、特開昭５６−１２７０６４号公報に示され
るように、ニンニクを適量づつオブラート等によりパッ
ク状にして史いを気にしないで食べられるようにしたり
、特開昭５８−５１５８号公報に示されるように、生ニ
ンニクの搾汁を熟成させ、濃縮したものによもぎ汁を加
えて乾燥粉末化することにより、無味無臭にして、しか
も所定の期間保存する方法が知られている、。Conventionally, as a means to eliminate the smell of garlic or to preserve it for a long time, as shown in Japanese Patent Application Laid-Open No. 56-127064, a suitable amount of garlic is packed in an wafer or the like without worrying about its history. As shown in Japanese Patent Application Laid-Open No. 58-5158, raw garlic juice is aged and concentrated, and wormwood juice is added to dry powder to make it tasteless and odorless. Moreover, there is a known method for preserving it for a predetermined period of time.
しかしながら、」二記のような手段では食する際の臭み
が解消されるとしても、食した後に体から発１佼するニ
ンニクＱを解消することはできず、またー・年以上の長
期に亘って保存することは不可能であった。However, even if the method described in section 2 eliminates the odor that occurs when eating, it cannot eliminate the garlic Q that emanates from the body after eating, and it may last for more than a year. It was impossible to preserve it.
〔問題点を解決するための手段］
この発明の固形ニンニクの製造方法はこのような事情に
鑑み、食した後に体から発散するニンニク臭を解消する
とともに、−年以上の長期に亘って保存できる固形ニン
ニクを製造する方法を提供するものである。[Means for Solving the Problems] In view of the above circumstances, the method for producing solid garlic of the present invention eliminates the garlic odor that emanates from the body after eating, and can be stored for a long period of - years or more. A method for producing solid garlic is provided.
すなわちこの発明は、生ニンニクを水に少なくとも一夜
漬けしてすりつぶし、約８０℃前後に加温された上記ニ
ンニクに卵黄を混合し、この混合物を攪拌してゲル化し
た後、造粒したことを特徴とする固形ニンニクの製造方
法である。That is, this invention is characterized in that raw garlic is soaked in water at least overnight and ground, then egg yolk is mixed with the garlic that has been heated to about 80°C, and this mixture is stirred to gel, and then granulated. This is a method for producing solid garlic.
この発明においては、生ニンニクを水に少なくとも一夜
漬け、すなわち約８時間以」二漬は込んでからすりつぶ
す。この−夜漬けをしない場合には、得た固形ニンニク
が黒褐色に変色してしまって商品価値が損わＪｌでしま
う。In this invention, raw garlic is soaked in water at least overnight, ie, for about 8 hours, and then ground. If this overnight pickling is not done, the obtained solid garlic will turn blackish brown and its commercial value will be lost.
一夜漬けした生ニンニクは、すりつぶしてから約８０’
Ｃ前後に加温するか、あるいは約８０℃前後に加温され
た生ニンニクをすりつぶし、その状態において卵黄と混
合する。その理由は、混合される卵黄が約６０℃を越す
と凝固して変質してしまうため、ニンニクによる間接加
熱でその影響を防止しようとするものである。ニンニク
と卵黄を混合する割合は、その重量で前者を１００どし
たときに、後者を約５〜３０の範囲で混合すれば良しＡ
、。Raw garlic that has been soaked overnight will take about 80 minutes after being ground.
Raw garlic heated to around 80°C or warmed to around 80°C is ground and mixed with egg yolk in that state. The reason for this is that when the temperature of the egg yolk to be mixed exceeds about 60°C, it coagulates and deteriorates in quality, so indirect heating with garlic is used to prevent this effect. The ratio of mixing garlic and egg yolk should be within the range of about 5 to 30 of the latter when the former is 100 by weight.A
,.
ニンニクと卵黄を混合して得た混合物は、未だ流動性の
あるゾル状をなしているが、約３０分極度攪拌するとゲ
ル化する。最終的には、このゲル化したものを顆粒状あ
るいは錠剤状に造粒するのである。The mixture obtained by mixing garlic and egg yolk is still in the form of a fluid sol, but it turns into a gel after being vigorously stirred for about 30 minutes. Finally, this gelled product is granulated into granules or tablets.
造粒後は、約１週間寝かせでおくことにより出荷するこ
とができる。また、ビン詰め等により常温で保存するこ
とにより、数年後においても変色、変質、腐敗等の問題
は皆無であった。なお、驚くべきことに冷蔵を伴わない
場合も同様の効果がある。After granulation, it can be shipped by leaving it for about one week. Furthermore, by storing the product in bottles at room temperature, there were no problems such as discoloration, deterioration, or spoilage even after several years. Surprisingly, the same effect can be obtained even when refrigeration is not involved.
この発明の固形ニンニクの製造方法において、いかなる
作用により、すりつぶして約８０℃前後に加湿されたニ
ンニクと卵黄とを攪拌混合すればゲル化するのか、その
作用機構はさたかではない。In the method for producing solid garlic of the present invention, the mechanism by which the ground garlic and egg yolk, which have been ground and moistened to about 80° C. are stirred and mixed, turns into a gel is not known.
しかしながら、約８０°Ｃ前後に加温されて水分蒸発が
生じることと、卵黄の凝固作用に影響されているのでは
ないかと考えられる、。However, it is thought that this may be affected by the evaporation of water caused by heating to around 80°C and the coagulation effect of the egg yolk.
ｒ発明の効果〕
この発明の固形ニンニクの製造方法は以上のように構成
したので２食した後に体から発散するニンニク臭を解消
し、また−年以上の長期に亘って保存することのできる
固形ニンニクを得ることができる。[Effects of the Invention] Since the method for producing solid garlic of this invention is configured as described above, the garlic odor emitted from the body after two meals can be eliminated, and the solid garlic can be stored for a long period of more than - years. You can get garlic.
また製造工程も簡単で、短時間のうちに製造することが
でき、攪拌装置や造粒装置等も特別なものは必要ではな
いので、安価に量産することができる。Further, the manufacturing process is simple and can be manufactured in a short time, and no special stirring equipment, granulation equipment, etc. are required, so it can be mass-produced at low cost.
〔実施例１〕
生ニンニク１ｋｇを１０Ｑの水に一夜約８時間漬は込ん
だ。これを約８０℃前後に加温して水切りし、すりつぶ
した後直ちにｌｏｏｇの卵黄を混合した。この混合物を
約３０分攪拌するとゲル化したので、造粒して約１週間
冷蔵したところ、褐変のないしかもニンニク臭のあまり
ない固形ニンニクが得られた。[Example 1] 1 kg of raw garlic was soaked in 10Q water overnight for about 8 hours. This was heated to about 80° C., drained, and ground, and then immediately mixed with loog egg yolk. When this mixture was stirred for about 30 minutes, it turned into a gel, so when it was granulated and refrigerated for about one week, solid garlic without browning and without much garlic odor was obtained.
〔実施例２〕
生ニンニク］、 ｋ ｇを１００．の水に一夜約８時間
漬は込んだ。これを水切りしてすりつぶした後約８０℃
前後に加温し、２００ｇの卵黄を混合した。[Example 2] Raw garlic], 100 kg of raw garlic. Soaked in water for about 8 hours overnight. Approximately 80℃ after draining and grinding
Warming back and forth, 200g of egg yolk was mixed.
この混合物を約３０分攪拌するとゲル化したので、造粒
して約１週間冷蔵したところ、はとんど生ニンニクと変
わるところのない淡いチーズのような色で、しかもニン
ニク臭のほとんどない固形ニンニクが得られた。When I stirred this mixture for about 30 minutes, it turned into a gel, so when I granulated it and refrigerated it for about a week, it turned out to be a solid solid with a pale cheese-like color, no different from raw garlic, and almost no garlic odor. Garlic was obtained.
これを２年間ビン詰めして常温で保存しておいたところ
、当初の色とほとんど変ＡイＪがなく、また変質、腐敗
等の問題が何も生じていなかった、しかも成分上、生ニ
ンニクとほぼ等しい効能を有し、この場合にも食へ易く
、食した後にもニンニク臭が全熱発生しなかった。When I bottled this for two years and stored it at room temperature, I found that there was almost no change in color from the original, and there were no problems such as deterioration or spoilage. In this case as well, it was easy to eat and no garlic odor was generated even after eating.
Claims (1)
だものをすりつぶし、約８０℃前後に加温された上記ニ
ンニクに卵黄を混合し、この混合物を攪拌してゲル化し
た後、造粒したことを特徴とする固形ニンニクの製造方
法。1. Fresh garlic soaked in water for at least about 8 hours or more is ground, egg yolk is mixed with the garlic warmed to about 80°C, the mixture is stirred to gel, and then granulated. A method for producing solid garlic, characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15175484A JPS6128361A (en) | 1984-07-20 | 1984-07-20 | Production of solid garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15175484A JPS6128361A (en) | 1984-07-20 | 1984-07-20 | Production of solid garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6128361A true JPS6128361A (en) | 1986-02-08 |
Family
ID=15525560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15175484A Pending JPS6128361A (en) | 1984-07-20 | 1984-07-20 | Production of solid garlic |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6128361A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19542240A1 (en) * | 1994-11-11 | 1996-05-15 | Nec Corp | Semiconductor device for static random access memory |
| JP2017086053A (en) * | 2015-11-09 | 2017-05-25 | 米紀智 下平 | Method for producing garlic coffee |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4875746A (en) * | 1972-01-10 | 1973-10-12 | ||
| JPS502748A (en) * | 1973-03-31 | 1975-01-13 |
-
1984
- 1984-07-20 JP JP15175484A patent/JPS6128361A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4875746A (en) * | 1972-01-10 | 1973-10-12 | ||
| JPS502748A (en) * | 1973-03-31 | 1975-01-13 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19542240A1 (en) * | 1994-11-11 | 1996-05-15 | Nec Corp | Semiconductor device for static random access memory |
| DE19542240C2 (en) * | 1994-11-11 | 2002-04-25 | Nec Corp | Semiconductor device and method for its manufacture |
| JP2017086053A (en) * | 2015-11-09 | 2017-05-25 | 米紀智 下平 | Method for producing garlic coffee |
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