KR20020062875A - The tasty salt method by garlic - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing tasty salt method using garlic, natural sun dried sea salts and sodium glutamate in a proper mixing ratio. CONSTITUTION: The manufacturing method comprises the steps of: collecting and peeling garlic; crushing the raw garlic in a blender; adding 60% of onion, 30% of natural sun dried sea salts, 10% of sodium glutamate to the crushed garlic and mixing them; and drying the mixture and granulating it.

Description

The tasty salt method by garlic}

The manufacturing method of the present invention is a step of a manufacturing method of mixing garlic, sun salt, and sodium glutamate by an appropriate ratio, to produce a new seasoning composition, and the ingredients and efficacy of garlic, salt (sun salt) and sodium glutamate It is a manufacturing method of the composition which mixes and dries.

The ingredients of garlic [Table 1] are the foods we eat all the time, and if they have a beneficial effect on the human body, we can add the salt and flavor artificial gluten sodium, which is necessary for cooking foods, to the composition of this ingredient at once.

The production method of the present invention is an invention of a method of mixing garlic, salt and fermented seasoning to form one independent seasoning. To do this, take garlic, remove garlic, and grind finely in a pulverizer in a living state, using finely crushed garlic and sun salt as a powder, and mix with sodium glutamate 60% onion and sun salt 30% sodium glutamate 10% It is an invention of the production method for forming an independent seasoning by the step of mixing by mixing and drying the granules by the ratio of.

Thus, a new seasoning composition is created by mixing each independent and dissimilar substance. Even if the garlic is ground and mixed without drying, it does not deteriorate even when stored in a sealed state with salt, but is dried and granulated for long-term storage.

1 is a process diagram of the manufacturing step

Table 1 shows the nutritional value and efficacy of garlic

[Configuration and Interaction of the Invention]

Name by Code of Process and Raw Material

In order to achieve the object of the present invention

Garlic is removed, and the peeled garlic is removed, and the peeled garlic is used as the material (1), the natural salt powder is used as the material (2), and sodium glutamate is used as the material (3). Finely pulverize in a pulverizer in a biological state, the natural salt of the material (2) is also pulverized in a powder state by a pulverizer, and mixed with sodium glutamate material (3), the mixing ratio of the material (1) garlic 60%, material (2 The natural salt powder is the invention of the manufacturing method which forms independent seasoning as a step of mixing with each other by the ratio of 30% of material (3) 10% of sodium glutamate. In this way, a new composition is prepared in which materials having different properties are mixed to form independent materials, dried, and granulated.

Due to the present invention, the ingredient [Table 1] of garlic is mixed with salt and sodium glutamate to flavor, and when cooking the food can be tasted as a single addition without adding onion, salt and glutamine separately The effect can be obtained. In addition, the effect of reducing the consumption of garlic can be expected, and the good ingredients of garlic [Table 1] can be consumed.

Claims (1)

The composition of the present invention comprises the steps of pulverizing the peeled garlic (1) and the step of constituting the natural salt (2) in the powder state, sodium glutamate (3) 60% garlic (1), natural salt powder (2) 30%. Sodium glutamate (3) is mixed with each other at a rate of 10% to prepare granules, and a method of preparing independent seasonings by drying them, the method for preparing flavored salts using garlic [Table 1] Table of Nutritional Value and Efficacy of Garlic In 1892, German Zemler first analyzed the composition of garlic and found that the odor of garlic was gasoline, called Diallyl Disulfide (DADS). Pharmacological action of garlic Good for the treatment and prevention of stomach and intestinal diseases and bronchial diseases (chronic bronchitis, bronchial asthma and whooping cough). # Effect of Allithiamine Allithiamine is used as active vitamin B1 by synthesizing garlic's allcin component and thiamine to improve absorption of vitamin B1. In addition, alliin, allicin, and various sulfur-containing compounds and minerals that are decomposed from them show various pharmacological effects, such as hyperlippermic activity, anticoagulant effect, antihypertensior effect, detoxification, and antioxidant activity. It has been reported to show effects such as antioxidant activity. Allicin In oriental medicine, garlic has long been defined as a material that prevents aging. It improves the elasticity by smoothing the metabolism of blood vessel cells and makes the flexible blood clear. Atherosclerosis, the aging of blood vessels, causes myocardial infarction, angina pectoris or stroke, while healthy blood vessels are elastic and flexible like balloons, but as atherosclerosis progresses, the cholesterol in the blood flowing through them increases and becomes sticky. The tangled blood vessels narrow and elasticity is reduced, the blood circulation is not good. * 1 mg of allicin = 15 units of bactericidal effect (more than 1.5 times stronger than disinfectant phenol) * Anti-thrombotic action to keep blood from clumping, reducing cholesterol in the blood * Work on the nerves of the human body, calming the excitement of nerve cells. * By combining with vitamin B1 (thiamin), allithiamin (active vitamin B1) in the body prevents the breakdown of vitamin B1 (thiamin) and promotes metabolism => "Eating garlic increases the strength" Backed up. * Inhibits the formation of fat peroxide in the body => Anti-aging function * It is produced by the combination of allin and enzyme alinase, and it has a property of easily binding with various substances. That is, 1 + 1 = 2, but the combination produces a synergistic effect of 5 or 10 degrees. It is due to the properties of allicin that garlic is effective in various diseases. Allin * Sulfur compound (Switzerland's stock is found. Colorless, odorless needle-like crystals). * Combines with enzyme alinase and turns into allicin and binds with vitamin B1 to become allithiamin (active vitamin B1). * Intestinal vitamin B1 (thiamin) degrading enzyme aneurinase destroys vitamin B1 (thiamin) but does not destroy allin, but rather weakens the function of destroying vitamin B1 (thiamin). Scordinin: Odorless and has tonic and muscle strengthening effects In 1936, Dr. Kominato, Japan, was developed to improve stamina, promote growth, reduce blood cholesterol, and inhibit hepatic fat deposition. <Vitamin B1 (thiamin) retention function animal experiment> When vitamin B1 (thiamin) alone is administered, The amount of vitamin B1 (thiamin) withheld in the liver was significantly increased when administered in parallel with scordinin. Creatine (creathine): As a component of scordinin, muscle strengthening effect and growth development effect Alinase (allinase): converts allin to allicin and has a weak property to heat. Alliamine = active vitamin B1 It is absorbed well into the body and is not broken down by an anininase. Vitamin B1 (thiamin) is absorbed by the human body 10mg, but allithiamin (active vitamin B1) is absorbed many times in the body. Do it. The chemical synthesis of alithiamine is aronamine, which is commonly found in pharmacies. Germanium Germanium, which is mainly derived from distilled water, has been shown to improve strength and fatigue, and recently, anticancer function has been published. Garlic has a germanium content 10 times higher than that of aloe. * Stamina enhancement, fatigue recovery function. The blood flows through the bones, liver, and pancreas to evenly supply oxygen to the body. * Prevents cancer and is completely excreted through the kidneys through urine. Cysteine, Methionine: Detoxification in the human body Capsaicin * It is known to act as an anti-aging agent by blocking the formation of fat peroxide and free radicals. * Inhibits cholesterol and triglyceride production. Selenium * It is absorbed in soil during cultivation process and has anticancer function. * Prevents cardiovascular disease (arteriosclerosis, myocardial infarction, angina pectoris, stroke, etc.). * An antioxidant that helps the immune system function and prevents cell destruction of toxic substances. zinc It is called sex mineral. In the body, about 50% of the testicles are concentrated in males, and the zinc content of garlic is much higher than any other plants. Alinimin (Aronamin) Dr. Fujihara of Japan is a combination of allicin, vitamin B1, and protein. Vitamin B1 (= Allithiamin = garlic allicin + vitamin B1 (thiamin) = active vitamin B1) Deficiency of vitamin B1 (thiamin) makes the body drowsy, easily tired and susceptible. Because the body needs a small amount, even if you consume a large amount of vitamin B1 (thiamin), the excess is excreted in urine. However, if you consume garlic vitamin B1 (allithiamin), the necessary amount is used, and the excess is stored in the body and used to restore the body to the original state by using garlic vitamin (allithiamin), which is stored later when the body becomes tired or tired. - Garlic vitamin B1 (allithiamin) is absorbed into the body many times more easily than vitamin B1 (thiamin), so it promotes rapid physical regeneration and fatigue recovery.The chemical compound of garlic vitamin B1 (allithiamin) is ours. Is a common amine (also known as aronamine) at the pharmacy, and this medicine is made from garlic. Garlic potassium Too much sodium induces hypertension. Potassium removes sodium in the blood and normalizes blood pressure. Data provision; Goheung-gun, Jeollanam-do [Result of suspicion] Independent composition 'flavored salt using garlic' mixed by the composition of the present invention as a single seasoning, the spicy taste of garlic and salt and sodium glutamate were in harmony with each other to serve as an excellent seasoning, separately garlic and salt Did not have to go to. When the present invention was added to foods and cooked, the garlic had a lot of ingredients, and the food was not salty, and the taste of glutamine was combined to give a natural and unique taste.