JPS6394947A - Production of composition containing odorless garlic - Google Patents

Abstract

PURPOSE:To obtain the titled component suitable for medical use, bathing agent for health, etc., cosmetic, food, etc., by keeping a squeezed solution of garlic having >=fixed pH warm at a specific temperature and blending the solution with an oily substance and a squeezed solution of a ginger. CONSTITUTION:First, raw garlic is ground and pressed to give a squeezed solution of garlic, which is adjusted to pH>=7 and kept warm at >=50 deg.C treatment temperature for >=30min. Then, the treated squeezed solution of garlic is blended with preferably glycerin fatty acid ester, higher fatty acid and chlorophyll and/or an oily substance of fat-soluble vitamin and a squeezed solution of a ginger. The amount of the oily substance blended is preferably >=0.2wt% based on the raw material garlic and the amount of the squeezed solution of a ginger is preferably >=0.2 the amount of the raw material garlic.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing an odorless garlic-containing composition, and more specifically to bath additives for medical and health purposes as well as cosmetics.
The present invention relates to a method for efficiently producing an odorless garlic-containing composition useful as a food product.

[Conventional technology]

Garlic extract has various efficacy and is used for various purposes, but garlic juice has a strong odor, so it is used in bath additives and cosmetics.

It is difficult to use garlic as food, and it is desired to make garlic odorless in order to expand its use.

Existing techniques for making garlic odorless include: 1. Deactivating garlic enzymes by heating, adjusting pH, 1. applying degrading enzymes, etc., and then extracting and purifying the odorless garlic components; 2. There are methods for removing special odor components from squeezed juice. However, these methods have drawbacks such as complicated working steps and the fact that only some of the odorless components of garlic are extracted, making it impossible to utilize any of the effective components among the odorous components.

[Problem that the invention seeks to solve]

It is an object of the present invention to overcome the drawbacks of the above-mentioned prior art and to provide a method for producing an odorless garlic-containing composition in a simple work process and in which garlic juice can be used as it is.

Provided is a method for producing an odorless garlic-containing composition, which comprises blending an oily substance and ginger juice after maintaining the composition at a temperature of at least 30 minutes above °C.

In the present invention, first, garlic is ground by a conventional method,
The garlic juice obtained by squeezing is adjusted to 9117 or higher, preferably 7.1 to 9.0, more preferably 7.5 to 8.5, and the processing temperature is adjusted to 50°C or higher, preferably 51 to 70°C.
, more preferably at 55 to 70°C, and kept at a temperature of 30 minutes or more, preferably 35 minutes to 4 hours, more preferably 1 to 3 hours. Below the lower limit value of each range mentioned here, the deodorization of garlic is insufficient; on the other hand, when the upper limit value is exceeded, it is clarified by the experimental results shown in Table 3 (in the table,
+1 strong ±: weak -: means none or very weak).

Table 1: Treatments at different pH [However, after incubating at a temperature of 60°C for 2 hours, 2% by weight of oleic acid monoglyceride was added to garlic extract to emulsify it, and the juice was squeezed from the same amount of garlic and ginger. Add liquid. ] Table 2 When processed at different temperatures [However, after keeping warm at pH 8 for 2 hours, 2% by weight of oleic acid monoglyceride was added to the garlic extract and emulsified, and the same amount of ginger juice as garlic was added [However, pH18
At a temperature of 60°C, 2% by weight of oleic acid monoglyceride was added to the garlic extract to emulsify it, and the same amount of ginger juice as garlic was added. ] In the present invention, an oily substance and ginger juice are blended into the garlic juice that has been subjected to the above treatment.

There are various oily substances, for example (1
) Glycerol esters of fatty acids, especially monoglycerides, diglycerides, and triglycerides (fatty acids include palmitic acid and stearic acid.

Higher fatty acids such as oleic acid are preferred. ), (2
) Higher fatty acids, such as palmitic acid and stearic acid (vitamin E is particularly preferred), are used alone or in combination of two or more.

In addition, when using the odorless garlic-containing composition produced by the method of the present invention for food or drink, it is a matter of course that the above-mentioned oily substance should be selected from one that is approved as a food additive, and the purpose, use, etc. A suitable one should be selected from the above in consideration of the following.

The amount of the oily substance added is 0.2% by weight or more, preferably 1 to 3% by weight, based on the garlic.

The oily substance that has the strongest deodorizing effect on garlic is chlorophyll, but glycerin esters of fatty acids are preferable in consideration of economic efficiency.

Next, the ginger juice prepared by a conventional method can be used, and the appropriate amount to be used is 0.2 times or more (weight ratio), preferably 1 to 2 times the amount of garlic.

The experimental results regarding the conditions for oily substances and ginger juice are shown in Tables 4 and 5 (symbols are the same as in Table 1).

Table 4 Table 5 When processing with different oily substances Table 5 When changing the amount of ginger used [However, p. 18, temperature 6
After incubating at 0''C for 2 hours, 2% by weight of oleic acid monoglyceride was added to the garlic and emulsified.] An odorless garlic-containing composition can be obtained as described above.

C Example] Next, examples of the present invention will be shown.

Example 1 10ml of extract obtained by grinding and squeezing 100g of raw garlic
1 to pH 8 and kept warm at 60'C for 2 hours, filtered,
Concentrate, add 2 g of oleic acid, and emulsify with a homogenizer.

Example 2 70ml of extract obtained by grinding and squeezing 100g of raw garlic
j! The solution was adjusted to pH 7.5, kept at 55°C for 2 hours, and then filtered. On the other hand, after grinding and squeezing 100 g of ginger, 80 ml of the extract obtained by filtering was mixed with the above garlic extract and concentrated. Add 1 g of monoolein (oleic acid monoglyceride) to this and emulsify it with a momogenizer.
It was dried under reduced pressure to obtain 30 g of odorless garlic powder. This garlic powder was evaluated to be odorless through a sensory test.

Example 3 Extract 10 obtained by crushing and squeezing 100 g of raw garlic,
ml of p118, kept warm at 60°C for 2 hours, filtered, added 2g of vitamin E and sorbitan fatty acid ester (emulsification stabilizer) Ig, and emulsified with a homogenizer. On the other hand, extract 40n+j obtained by grinding 50g of ginger, squeezing the juice, and filtering it! was added to the above emulsion and mixed to obtain 100 ml of odorless garlic extract. This garlic extract was evaluated to be odorless in a sensory test.

Example 4 70ml of extract obtained by grinding and squeezing 100g of raw garlic
j! is set to pl+8 and kept at 60°C for 2 hours, then filtered, concentrated, and kept at 60°C. On the other hand, 3g of stearic acid
Dissolve at 60°C, add to the above garlic extract, and emulsify with a homogenizer. 80 ml of extract obtained by grinding, squeezing and filtering 100 g of ginger was mixed with this, and the mixture was concentrated under reduced pressure to obtain 30 g of powder. This garlic powder was evaluated to be odorless through a sensory test.

On the other hand, 80ml of extract obtained by grinding and squeezing 100g of ginger and filtering the juice was mixed with the above emulsion, and 70ml of lactose was added.
g was added and dried under reduced pressure to obtain 100 g of odorless garlic powder. This garlic powder was evaluated as odorless by a sensory test conducted by experienced panelists.

Experimental Example 1 Using a 50-year-old woman (height: 150 cm, weight: 55 kg) as a subject, an experiment was conducted on the hot bathing effect of the present odorless garlic powder using the following method.

5 g of the odorless garlic powder obtained in the example was put into a bathtub (180x) filled with hot water at 42°C and stirred to prepare odorless garlic hot water. After the subject took a bath for 5 minutes, the change in body surface temperature over time was measured using a medical thermography device in a room set at a room temperature of 25°C. The changes over time in body surface temperature after bathing were conducted on the same subjects at the same time on different days. The results are shown in Figure 1 (chest) and Figure 2 (back).
Shown below. Here, the average body surface temperature is determined by determining the temperature of 15 points on the chest or back of the body, measuring the temperature at each point using a medical thermography device, and calculating the average value.

In Figures 1 and 2, both the chest and back are 20 to 30
The body surface temperature decreases until a few minutes later, but after that it increases slightly and maintains a constant temperature. Especially in the case of odorless garlic hot water,
It was found that even after 120 minutes, the body surface temperature remained about 1 degree higher than in the case of additive-free hot water. Note that the decrease in body surface temperature for about 30 minutes is due to the loss of heat from the body surface through sweating.

Experimental Example 2 Using a 59-year-old man (height 165cm, weight 70kg) as a medical examiner, we measured changes in body surface temperature over time after bathing using odorless garlic hot water and additive-free hot water in the same manner as in Experimental Example 1. did. The results are shown in Figure 3 (chest) and Figure 4 (back). Both odorless garlic hot water and additive-free hot water are 20
Until ~30 minutes later, the body surface temperature decreases due to sweating, but
After that, the temperature of the odorless garlic water was clearly higher.
It was found that the maintenance time was also long.

Experimental Example 3 A 37-year-old woman (height 158 cm, weight 58 kg) was the subject, and the bathing method was 3 minutes of bathing, 2 minutes of rest, and 5 minutes of bathing, and odorless garlic hot water and additive-free hot water.
Changes in body surface temperature over time were measured in the same manner as in Experimental Example 1. The results are shown in Figure 5 (chest) and Figure 6 (back).

In the case of this subject, there was not much difference in the chest between odorless garlic hot water and additive-free hot water until 60 minutes;
After 0 minutes, the temperature of the odorless garlic water was higher. on the other hand,
Regarding the back, the body surface temperature was clearly maintained higher in the odorless garlic bath.

〔Effect of the invention〕

According to the present invention, an odorless garlic-containing composition can be obtained through simple work steps.

Moreover, since the present invention uses garlic juice as it is, the active ingredients contained in garlic can be used without wasting it.

Therefore, the odorless garlic-containing composition obtained according to the present invention can be effectively used for various purposes, particularly as a bath additive for medical and health purposes. In other words, the bath agent containing the odorless garlic-containing composition obtained according to the present invention as an active ingredient can utilize the active ingredients contained in garlic without wasting it, and therefore, by bathing in hot water containing this bath agent, the body surface temperature can be lowered. High and can be maintained for a long time. Therefore, recovery from fatigue and stiff shoulders.

It is useful for treating and alleviating symptoms such as sensitivity to cold, back pain, neuralgia, rheumatism, and hemorrhoids. Furthermore, since this bath additive has no garlic odor, it has excellent effects such as being refreshing and can be used by anyone. When the odorless garlic-containing composition obtained according to the present invention is used as a bath additive, it may be used as a bath additive.

Herbal medicinal ingredients such as mugwort, hot spring ingredients such as sodium bicarbonate, sodium sulfate, borax, and sodium chloride, as well as fragrance 1 pigments and the like can be added as appropriate. In addition, bath additives come in liquid and powder forms.

It can be formed into a desired shape such as granules or plates, and fillers, excipients, etc. may be added as necessary.

As described above, when the odorless garlic-containing composition obtained according to the present invention is used for various purposes, it goes without saying that desired additives can be added as appropriate depending on the purpose.

[Brief explanation of the drawing]

FIGS. 1 to 6 are graphs showing changes over time in the average body surface temperature after bathing in each experimental example. Fig. 2 Fig. 3 0°j, talking and writing [minutes] Fig. 4 Before jゑ　〔〔Ka1 Fig. 5 亥“'J 柊蜮迮藮〔min〕 Fig. 6 About the shadow Simple [disguise] 1st edition of the procedure master's book) November 19, 1985

Claims (4)

[Claims] (1) A method for producing an odorless garlic-containing composition, which comprises maintaining garlic juice at a pH of 7 or higher and a temperature of 50° C. or higher for at least 30 minutes, and then blending an oily substance and ginger juice. (2) The production method according to claim 1, wherein the oily substance is at least one substance selected from glycerin esters of fatty acids, higher fatty acids, chlorophyll, and fat-soluble vitamins. (3) The manufacturing method according to claim 1, wherein 0.2% by weight or more of an oily substance is blended based on the garlic raw material. (4) Add ginger juice to 0% based on the weight of raw garlic.
．． The manufacturing method according to claim 1, in which the amount is blended twice or more.