JPS6359866A - Preparation of odorless garlic - Google Patents

Abstract

PURPOSE:To prepare odorless garlic, by immersing raw garlic bulb in a mixture of muscovado sugar and salt, thereby discharging the odorous component from the cell without damaging the cell membrane of garlic. CONSTITUTION:A raw garlic bulb is immersed in a mixture of muscovado sugar, salt and preferably dried charcoal. The odorous component such as alliin discharged from the garlic is absorbed in the charcoal. The whole process is preferably carried out in a completely closed vessel.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field This invention is based on the invention. Garlic, which is well-known as an effective health food, has a unique strong odor, so many people are unaware of its effectiveness. By improving the current situation where it cannot be used regularly and is not useful for the 9 shrines and miscellaneous maintenance, it will be a cornerstone of the nation's prosperity! With the desire to contribute to the improvement of health, we have reached i11 through years of research. Concerning a method for producing odorless garlic.

(b) Conventional technology The bad smell of garlic is caused by a type of amino-r contained in the cells.
The established theory is that alliin is broken down by the enzyme allinase, which is also found in cells, and turns into allicin, which has a strong odor.

This bad odor is even the odor attached to the outer skin of the bulb.

Removal is extremely difficult, and it is too late to remove malodorous substances once they have turned into allicin, so it is necessary to thoroughly remove them while they are still alliin.

However, as soon as garlic is harvested, allinase becomes active and alliin rapidly changes to allicin.

However, as a practical matter, it is impossible for House B to process the crops by hanging them at the same time as they are harvested. Conventionally, four methods have been used to slow down the activation of allinase by salting it.

(c) Problems to be Solved by the Invention However, in this case, some of the ingredients would ooze out due to the osmotic pressure exerted by the salt, but they would not be completely excreted! Moreover, the exudate was immediately converted to allicin, so it was only possible to alleviate the bad odor to some extent, and it was not possible to make it odorless.

(2) Means for Solving the Problems In this invention, the use of salt alone is insufficient to excrete allinase and alliin out of the cells by utilizing the osmotic pressure difference without damaging the cell membrane of garlic. Therefore, we worked hard to discover a catalyst that would completely eliminate the gas, and as a result, we arrived at the first manufacturing method.

Since there is a υj convention that states that harmful substances cannot be used in food, we are looking for one of the harmful substances.

As a result of five experiments using the trial and error method, an effective method was obtained by adding brown sugar when salting the UA garlic bulbs.

It is not completely clear what kind of effect it has, but by adding it.

Alliin and allinase are almost completely excreted.

It has become possible to mass produce odorless garlic, which is incomparable to conventional salting methods.

During this time, by soaking the charcoal at the same time as the raw materials, it absorbs excreted alliin and 7-linerase, as well as allicin and its bad odor.

The removal process increases the generation of malodorous substances in the air and reduces the absorption efficiency of charcoal, so to prevent this, the entire process is carried out in a completely closed container.

Furthermore, activated carbon is added afterwards to absorb any floating odors and prevent them from being reabsorbed into the product.

Improve product quality.

(e) Effect The reason why garlic is made odorless through the above process is that by adding brown sugar, the quality of the substance that penetrates into the garlic cells has changed. Are alliin and allinase excreted from garlic cells? The number of days when ip is increasing, and at that time,
It is thought that this is because the decomposition of alliin is suppressed and there is less of it converted to allicin, so no bad odor is generated, and it remains odorless even after that, but this is only true. It is a Wi measurement, and I hope that expert scholars will clarify its exact function in the future.

During this time, by soaking the charcoal at the same time as the raw materials, it absorbs excreted alliin and 7-linerbi, as well as allicin and its bad odor.

During the treatment period, monitor and manage the progress while replacing the charcoal once in a while.

This is similar to the common knowledge of using activated carbon to absorb bad odors, and it may seem like a technique that anyone can easily implement, but when activated carbon is used, carbon particles can penetrate into garlic cells. .

It stains the product black and reduces its value.

Therefore, in search of an alternative to activated charcoal that has high absorbency and does not stain the product, we discovered that a certain type of charcoal was ideal for this purpose, and added it to the process. This does not specify the FJ type of charcoal.

If the entire removal process is carried out in a completely closed container,
The generation of harmful Q substances in the air is progressing.

It is possible to prevent the absorption rate of charcoal from decreasing and to completely eliminate odor.

Furthermore, by separating the product from direct contact and adding activated carbon, it absorbs any floating odors.
Prevent it from being reabsorbed by J products.

Follow the above 9 steps in sequence, making sure there are no mistakes.

You can smell pA after about a month of using it. In this case, the odorless effect will not improve even if any of the process elements are missing, so one effect is considered to be comprehensive.

(f) Example The specific uses of each raw material are as follows.

jJvJlkQ for 10kg of raw raw garlic.

3 kg of salt and 5 kg of 9° charcoal. 2 kg of activated carbon.

Of the above, except for the activated charcoal, pickle it alternately in a container that can be sealed, seal it and leave it for several days (depending on the season), and then add 1 yen or 1 scoop every few days while keeping the lid closed. After that, take it out, wash it with water, transfer it to another airtight container, and fill it with activated carbon.

(l.) Effects of the Invention As explained above, this invention was developed by modifying the conventional deodorizing method of salt pickling in order to remove the strong odor of garlic.1 Adding brown sugar. By doing this, the odor-producing substances are almost completely excreted out of the cells without destroying the cells of raw garlic.

2. Dipping the same sex with charcoal.

3. Use an airtight container to complete the above steps.

By adding the three inventions mentioned above, it is possible to produce odorless garlic that has not been seen before.

[Brief explanation of the drawing]

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Claims (1)

[Claims] 1. In order to chemically remove the bad odor peculiar to garlic, raw garlic bulbs are immersed in a mixture of brown sugar and salt to remove the components that cause the bad odor and destroy cell membranes. A manufacturing method that allows it to be excreted outside the cells without any waste. 2. A manufacturing method in which when raw garlic bulbs are pickled, a large amount of dried charcoal is soaked in them to absorb the toxic substances excreted and prevent them from being returned to the product. 3. The removal work progresses the production of malodorous substances in the air,
In addition, the absorption efficiency of charcoal decreases, so in order to prevent this, the manufacturing method uses a completely airtight container for the entire process.