201043149 六、發明說明： 【發明所屬之技術領域】 [0001] 本發明係有關於一種無臭大蒜結合體之製造方法， 尤其是指一種可避免發出刺激性臭味之無臭大蒜結合體 之製造方法。 【先前技術"】 [0002] 按，大蒜不論是在東西方均是一種普遍使用的食材 ，不但可直接生吃，也是烹調上不可或缺的香辛料，有 爆香提味的效果，在醃肉類時也受到許多人的喜愛，可201043149 VI. Description of the Invention: [Technical Field] [0001] The present invention relates to a method for producing a odorless garlic combination, and more particularly to a method for producing a odorless garlic combination which can avoid irritating odor. [Previous technology "] [0002] According to the garlic, garlic is a commonly used ingredient in both the East and West. It can not only be eaten raw directly, but also is an indispensable spice in cooking. It has the effect of flavoring and flavoring. Meat is also loved by many people,
I I 說是用途十分廣泛的食物，而近年來，大蒜對人體保健 及疾病治療的研究陸續發表，使得許多人開始重視大蒜 在醫療上以及保健方面之價值，因為「本草綱目」中記 載了大蒜治腹渴、暴痢、吐血水腫等疾病的功效，因為 产 大蒜中所含的蒜素〔allicin〕具有殺菌作用，而且還有 . 抗癌作用，還有報導指出，經常食用大蒜，既能降低血 脂，又可以補充微量元素硒，對預防和治療心血管病是 有益的，有可能減少各種癌症如胃癌、食道癌、大腸癌 #、II said that it is a very versatile food. In recent years, research on human health and disease treatment has been published, which has led many people to pay attention to the value of garlic in medical care and health care, because the "Compendium of Materia Medica" records the treatment of garlic. The effects of thirst, irritability, vomiting and edema, etc., because the allicin contained in garlic has a bactericidal effect, and also has anti-cancer effects, and it is reported that regular consumption of garlic can lower blood lipids. It can also supplement trace element selenium, which is beneficial for the prevention and treatment of cardiovascular diseases, and it may reduce various cancers such as gastric cancer, esophageal cancer, and colorectal cancer.
%J 、乳腺癌、卵巢癌、胰腺癌等發病率。 [0003] 上述之大蒜係含有蛋白質、脂肪、糖、維生素B和維 生素C以及鈣、磷、鐵等礦物質，而大蒜的藥用功能主要 在於蒜素，它有強烈的殺菌作用，對葡萄球菌、痢疾桿 菌、霍亂弧菌、大腸桿菌、傷寒桿菌等均有殺滅作用， 如果把蒜瓣放在口内嚼5分鐘，就能殺滅口腔内潛藏的各 種細菌，且大蒜中的蒜素又可刺激胃液分泌，增進食欲 ，幫助消化，而且具有強精、體力增強、防腐防寒、溫 098118519 表單編號A0101 第4頁/共22頁 0982031386-0 201043149 補〔使身體暖和之活力補給作用〕、殺菌、抗菌、風邪 或結核之預防治療、便秘、寄生蟲之驅除、水銀中毒之 防止、美容等多種翻，對於胃腸病、失眠症、鎮靜細 胞之興奮、糖尿病'更年期障礙與其伴生之憂鬱、腳氣 、腳炎之解消、神經痛、風濕病等也都有一定之效果， 而大蒜中之黏著性物質對於強精、殺菌、保持青春也非%J, breast cancer, ovarian cancer, pancreatic cancer and other morbidity rates. [0003] The garlic mentioned above contains protein, fat, sugar, vitamin B and vitamin C as well as minerals such as calcium, phosphorus and iron, and the medicinal function of garlic mainly lies in allicin, which has a strong bactericidal action against staphylococcus , dysentery bacillus, Vibrio cholerae, Escherichia coli, typhoid bacillus, etc. have a killing effect, if you put the garlic cloves in the mouth for 5 minutes, you can kill all kinds of bacteria hidden in the mouth, and the allicin in garlic can stimulate Gastric secretion, increase appetite, help digestion, and has strong, physical strength, anti-corrosion and cold resistance, temperature 098118519 Form No. A0101 Page 4 / Total 22 pages 0982031386-0 201043149 Supplement [to make the body warm and energetic replenishment], sterilization, antibacterial , prevention and treatment of wind evil or tuberculosis, constipation, parasitic repelling, prevention of mercury poisoning, beauty, etc., for gastroenterology, insomnia, sedation cell excitement, diabetes, menopausal disorder and associated depression, athlete's foot, foot inflammation The elimination, neuralgia, rheumatism, etc. also have a certain effect, and the adhesive substances in garlic are strong, sterilized, and protected. Young or not
常有效，大蒜中還有司庫努基尼配糖體〔c H 48 3ΐυΐ〇Ν2ύ2 ΟOften effective, there is also a scutulinic glycoside in garlic [c H 48 3ΐυΐ〇Ν2ύ2 Ο
G 〕，可增強結核病患之體力、消除疲勞、增血作用、新 陳代謝異常之避免、復活細胞並活潑化、降低血中膽固 醇、使血壓與血液循環基常而預防高血壓、低血壓、促 進維生素Β1在體内保留、抗癌、促進生殖細胞發達而精 液增量，對於虛弱體質、神經痛、風濕病、關節炎乳 汁分泌不；ϋ娠中毒、更年期症候群' 過敏性疾病或 便秘等也都有效’大蒜中之斯可魯民具有降低血壓之作 用’對心臟有收縮及擴張之心運動抑制，對平滑肌運動 有促進及抑制之二種作用，對唾液之分泌典先促進而後 慢慢的減少，大蒜中之硫代楝束酸〔thi〇c〇rnin〕對血 壓有暫時性上升而後下降之仙，同時使體溫稍微降低 ，可增大並促進呼吸，且能預防、改善脂肪肝，減少血 中之膽固醇，大蒜中之厚磨地斯丁〔蛋胺酸之前趨物質 〕在人體内將形成蛋胺酸〔methi〇nine，甲硫丁胺酸〕 可提问肝臟之解毒功能，且其係—種必需胺基酸，大 蒜中之有機鍺可消除疲勞 '增加持久力，且具有抗癌作 用’能夠刺激體内產生干擾素’而干擾素的抗癌作用已 被醫子所姐實’大蒜中之肌酸〔Creatine〕係人體運動 時能量系、纯中之重要物f ’為瞬間爆發力的能量來源， 098118519 表單編號麵1 ^5，/^2S 098203138B-0 201043149 可增強體力，大蒜中之維生素B2可防止口角炎、舌炎、 咽喉炎、浮腫或皮膚炎等，維生素C則可增血、鞏固血管 、防止色素異常沉澱，另外在大蒜之中還有二硫化苯甲 醯塞胺〔benzoyl thiamine disulfide〕及其相關物 質，可消除疲勞、促進食慾，並增強對傳染病之抵抗力 ，除了上述之營養成分之外，大蒜還有更多成分在研究 中，堪稱是古今中外所共同認定之強效食品。 [0004] [0005] 然而，上述之大蒜在實際食用的時候，由於蒜素在 新鮮大蒜中不存在，它是大蒜中所含的蒜苷〔al 1 i in〕 f) 受蒜苦酶〔alliinase〕的作用水解產生，且蒜素為具 揮發性的無色油狀液體，分解後將生成具蒜臭的二烯丙 基二硫化物〔dial lyl disulfide〕及其類似物，產生 強烈之刺激性臭味，一直不能有效的利用，降低了商業 ’ 上之價值性。 ' 【發明内容】 是故，本發明鑑於上述之缺點，以提供一種無臭大 蒜結合體之製造方法，該製造方法係將大蒜與胜肽、醣 類共同製成無臭大蒜結合體，以作為健康食品而食用， 而無臭大蒜結合體係不再具有揮發性，以免發出大蒜之 刺激性臭味，且無臭大蒜結合體經食用後，將透過消化 作用而在體内分離為大蒜、胜肽與醣類，同時發揮大蒜 、胜肽與醣類之功效。 本發明之無臭大蒜結合體之製造方法較佳實施例的 特徵在於，其主要係選用新鮮的魚鱗或魚皮等利用高壓 水洗，以除去魚鱗或魚皮在漁塭内所附著之雜質，並加 098118519 表單編號A0101 第6頁/共22頁 0982031386-0 [0006] 201043149 入水及酵素，經加熱攪拌一段時間，以產生水解作用而 分解得微黃色之胜肽液，另將大蒜去掉其表皮與蒂，可 得乾淨、脫皮之大蒜，再將大蒜放進沸水中殺菌後取出 降溫，並粉碎得綿狀之蒜泥，此時在蒜泥中加入胜肽液 與醣類後加熱，且加入活性碳反應完畢後過遽，即得大 蒜、胜肽與醣類之無臭大蒜結合體之黃色透明溶液，再 將黃色透明溶液濃縮至70%濃稠液後，乾燥並同時粉碎 而成固態粉末之無臭大蒜結合體，以作為健康食品而食 用。 Ο [0007] [0008] ❹ [0009] [0010] 根據本發明之無臭大蒜結合體之製造方法其一較佳 實施例，其係將該魚皮洗淨後分散於2〜4倍之水中加熱 至80〜95°C而得熱分解液，並冷卻至40〜70°C，加入該 魚皮重0. 05〜0. 5%之酵素，攪拌2〜6小時。 根據本發明之無臭大蒜結合體之製造方法另一較佳 實施例，其係將魚鱗進行酸洗之步驟，以脫灰、脫油脂 ，脫去非膠原蛋白之蛋白質。 【實施方式】 為令本發明所運用之技術内容、發明目的及其達成 之功效有更完整且清楚的揭露，茲於下詳細說明之，並 請一併參閱所揭之圖式及圖號： 首先，請參照第一圖所示，本發明之無臭大蒜結合 體之製造方法係包括以下步驟： a.大蒜處理：去掉大蒜之表皮與蒂，可得乾淨、脫 皮之大蒜； 098118519 表單編號A0101 第7頁/共22頁 0982031386-0 [0011] 201043149 [0012] [0013] [0014] [0015] [0016] b. 蒜泥取得：將上述之大蒜放進沸水中殺菌後取出 降溫，並粉碎得綿狀之蒜泥，此時大蒜中的蒜苷〔all i-in〕將受蒜苷酶〔alliinase〕的作用產生蒜素〔阻1- 1 i c i η〕以及具蒜臭的二浠丙基二硫化物〔d i a 11 y 1 disulfide〕等含硫物質； c. 魚鱗或魚皮清洗：選用新鮮的魚鱗或魚皮等利用 高壓水洗，以除去該魚鱗或魚皮在漁塭内所附著之雜質 9 d. 酸洗：若選用魚鱗之情況下，必須先利用酸脫灰 工程來脫灰、脫油脂，並脫去非膠原蛋白之蛋白質，可 得透明質膠原蛋白魚鱗片，而上述之酸脫灰工程主要係 同時去除鈣、鎂及不溶性鹽，可使用無機酸或有機酸； e. 酵素處理取得胜肽液：將上述之透明質膠原蛋白 魚鱗片加入水及酵素，經加熱攪拌一段時間，以產生水 解作用而分解得微黃色之胜肽液，而胜肽〔peptide〕其 實就是小分子的蛋白質，其係一種由3〜18個必需胺基酸 結合而成的天然物質，是人體最重要的直接營養素，只 需微量就有極強的生理功能及生理活性，以達到消炎、 促進生長等效果，並可促進皮膚中之膠原蛋白增生，且 能促使骨骼堅硬而具彈性，同時也令眼角膜能保持透明 ，這一點與生物體的賀爾蒙功能類似； f. 蒜泥與胜肽液、醣類之反應：在蒜泥中加入胜肽 液後加熱，並加入活性碳，使得蒜泥中之蒜素〔a 11 i c i η 〕將與胜肽產生氫結合或二硫化物結合之反應〔請一併 098118519 表單編號Α0101 第8頁/共22頁 0982031386-0 201043149 〇 [0017] 參照第二圖以及第三圖所示〕，而蒜泥中具有蒜臭的二 烯丙基二硫化物〔diallyl disulfide〕等含硫物質亦 將與胜肽產生離子結合或脫水結合之反應〔請一併參照 第四圖以及第五圖所示〕，最後得到無揮發性之無臭大 蒜結合體，以達到避免發出蒜臭之目的，另外亦可加入 葡萄糖、蔗糖、蜂蜜或果糖等醣類，使得蒜素或二烯丙 基二硫化物與糖類分別產生脫水結合、氫結合之反應〔 請一併參照第六圖以及第七圖所示〕，反應完畢後過濾 即得無臭大蒜結合體之黃色透明溶液； g.濃縮：將上述之無臭大蒜結合體之黃色透明溶液 濃縮至70%濃稠液； [0018] h.乾燥與粉碎：將上述之濃稠液乾燥並同時粉碎， 如此即得固態粉末之無臭大蒜結合體，以作為健康食品 而食用，且無臭大蒜結合體在吃入人體之中將產生水解 之逆反應，與人體内之酵素產生水解作用，恢復原有之 蒜素、胜肽與醣類等營養成分，為人體所吸收。 〇 [0019] 以下利用虱目魚或台灣鯛之魚鱗作為原料之實施例 更詳細說明本發明： [0020] a.大蒜處理：將選用未發芽之大蒜，去掉表皮與蒂 ，可得乾淨、脫皮之大蒜，即所謂之蒜仁； [0021] b.蒜泥取得：將上述之大蒜放進沸水中，經過熱處 理殺菌，90°C、2〜10分鐘後取出，並直接浸入冷水中降 溫，經粉碎機〔或果汁機〕粉碎，即得綿狀之蒜泥； [0022] C.魚鱗或魚皮清洗：將選用新鮮的虱目魚或台灣鯛 098118519 表單編號A0101 第9頁/共22頁 0982031386-0 201043149 之魚鱗或魚皮等經高壓水洗，除去魚鱗或魚皮在漁塭内 所附著之雜質後，急速冷凍至一20°C ; [0023] [0024] [0025] d. 酸洗：取洗淨之冷凍魚鱗1 250g加入0. 6規定濃度 之鹽酸水溶液4公升後，攪拌24小時，利用酸脫灰工程來 脫灰、脫油脂，脫去非膠原蛋白之蛋白質，可得透明質 膠原蛋白魚鱗片，而上述之酸脫灰工程主要係同時去除 鈣〔磷酸鈣〕、鎂及不溶性鹽，可使用無機酸或有機酸 ，本實施例是使用成本最低廉之鹽酸； e. 酵素處理取得胜肽液：將上述之透明質膠原蛋白 魚鱗片取720 g〔約含有35%之胜肽〕放入反應鍋，加入 2〜4倍〔3000g〕之水，經加熱至50〜60°C，加入魚鱗 乾物重0· 05〜0.5%〔0.9g〕之酵素，攪拌2〜6小時後 ，產生水解作用，可分解而得微黃色之胜肽液； f. 蒜泥與胜肽液、醣類之反應：在930 g〔約含有27 %之大蒜固形物〕之蒜泥中加入上述之胜肽液，於50〜 70°C進行反應，攪拌〔20〜30分鐘〕後加入活性碳，並 提高溫度至70〜90°C，使得蒜泥中之蒜苷〔alii in〕將 與胜肽產生氫結合或二硫化物結合之反應〔請一併參照 第二圖以及第三圖所示〕，而蒜泥中具有蒜臭的二稀丙 基二硫化物〔dial lyl disulfide〕亦將與胜肽產生離 子結合或脫水結合之反應〔請一併參照第四圖以及第五 圖所示〕，以免發出蒜臭，另外亦可加入葡萄糖、蔗糖 、蜂蜜或果糖等醣類〔60g蜂蜜，約含有80%之醣類固 形物〕，使得蒜素或二稀丙基二疏化物與聽類分別產生 脫水結合、氫結合之反應〔請一併參照第六圖以及第七 098118519 表單編號A0101 第10頁/共22頁 0982031386-0 201043149 圖所示〕，經30〜50分鐘後過渡 之黃色透明溶液； 即得無臭大蒜結合體 [0026] [0027] Ο g. 派縮：大称、胜肽與醣類之叙 .、、、臭大蒜結合體之黃 色透明溶液利用真空濃縮機濃縮至7 ' 、 稠液； h. 乾燥與粉碎：將上述之道翻、 辰稠夜倒入乾燥盤中，輸 入熱風乾無並同時粉碎’如此gp媒 固態粉末之大蒜 與胜肽之無臭大蒜結合體，罝中自人认r 、匕3約50%之胜肽與約 50%之大林固形物〔右是添加酶類之.—、口 τ 呢頰之情況下，則為54〇g 固態粉末之大蒜、胜肽與_之錢樣結合體，其中 包含約45%之胜肽、約45%之大蒜固形物與約⑽之酷 類固形物〕，以作為健康食品而食用，而大蒜結合體係 不再具有揮發性，以免發出大蒜之刺激性臭味，且無臭 大蒜結合體經食用後，將在人體之中產生水解之逆反應 ，與人體内之酵素產生水解作用，恢復原有之蒜素、胜 ο 肽與醣類等營養成分，其中之胜肽係具有高血壓抑制作 用、高膽固醇抑制作用與微量元素吸收促進作用，而醣 類則具有整腸之作用，並苛增加食用之口感與甘味，以 提高食用者之接受度。 [0028] 098118519 或可利用虱目魚或台灣鯛之魚皮作為原料而與大蒜 共同形成無臭大蒜結合體，其係無需經過酸洗之步驟’ 僅將魚皮洗淨後分散於2〜4倍之水中加熱J_8〇〜95°C而 得熱分解液，並冷卻至4〇〜7〇它，加入魚皮乾物重〇. 〇5 〜0. 5%之酵素，攪拌2〜6小時而水解分解成胜肽液，另 外亦可利用醣類作為原料而製作無臭大藉結合體，然而 前述之實施例或圖式並非限定本發明之原料種類、產品 表單編號A0101 第11頁/共22頁 0982031386-0 201043149 態樣或食用方式，任何所屬技術領域中具有通常知識者 之適當變化或修飾，皆應視為不脫離本發明之專利範疇 〇 [0029] [0030] [0031] [0032] [0033] [0034] [0035] 由上述之元件組成與實施說明可知，本發明具有以 下之優點： 1. 本發明係將蒜泥與胜肽、醣類共同製成無臭大蒜 結合體，以作為健康食品而食用，而無臭大蒜結合體係 不再具有揮發性，以免發出大蒜之刺激性臭味而利於食 用。 2. 本發明之無臭大蒜結合體經食用後，將透過消化 作用而在體内分離為大蒜與胜肽，同時發揮大蒜與胜肽 之功效。 3. 本發明亦可加入葡萄糖、蔗糖、蜂蜜或果糖等醣 類，而與蒜素或二烯丙基二硫化物分別產生脫水結合、 氫結合之反應，並具有整腸之作用，且可於食用時增加 口感與甘味，以提高食用者之接受度。 綜上所述，本發明實施例確能達到所預期之使用功 效，又其所揭露之具體方法，不僅未曾見諸於同類產品 中，亦未曾公開於申請前，誠已完全符合專利法之規定 與要求，爰依法提出發明專利之申請，懇請惠予審查， 並賜准專利，則實感德便。 【圖式簡單說明】 第一圖：本發明之流程圖 第二圖：本發明之蒜素與胜肽之氫結合示意圖 098118519 表單編號A0101 第12頁/共22頁 0982031386-0 201043149 [0036] 第三圖：本發明之蒜素與胜肽之二硫化物結合示意圖 [0037] 第四圖：本發明之二烯丙基二硫化物與胜肽之離子結合 示意圖 [0038] 第五圖：本發明之二烯丙基二硫化物與胜肽之脫水結合 不意圖 [0039] 第六圖：本發明之蒜素與醣類之脫水結合示意圖 [0040] 第七圖：本發明之二烯丙基二硫化物與醣類之氫結合示 Ο 意、® 【主要元件符號說明】 〇 0982031386-0 098118519 表單編號A0101 第13頁/共22頁G], can enhance the physical strength of TB patients, eliminate fatigue, increase blood, avoid metabolic abnormalities, revitalize cells and activate, reduce blood cholesterol, make blood pressure and blood circulation, prevent high blood pressure, lower blood pressure, promote Vitamin Β1 is retained in the body, anti-cancer, promotes the development of germ cells and increases semen. It is not secreted by weak constitution, neuralgia, rheumatism, arthritis and milk; sputum poisoning, menopausal syndrome, allergic diseases or constipation Effective 'Scorumin in garlic has the effect of lowering blood pressure'. It inhibits the heart's movement of contraction and expansion, and promotes and inhibits the movement of smooth muscle. It promotes the secretion of saliva and then slowly reduces it. The thiopurine acid (thi〇c〇rnin) in garlic has a temporary increase in blood pressure and then falls, and at the same time, the body temperature is slightly lowered, which can increase and promote breathing, and can prevent and improve fatty liver and reduce blood. In the cholesterol, the thick ground in the garlic (the methionine precursor) will form methionine in the human body [methi〇nine, methylthiophene Acid] can ask the liver's detoxification function, and its essential amino acid, organic bismuth in garlic can eliminate fatigue 'increased stamina, and has anti-cancer effect 'can stimulate the production of interferon in the body' and interferon The anti-cancer effect has been used by the doctors. The Creatine in the garlic is the energy system of the human body, the important substance in the pure f' is the energy source of the instantaneous explosive force, 098118519 Form No. 1 ^5, /^ 2S 098203138B-0 201043149 can enhance physical strength, vitamin B2 in garlic can prevent angular cheilitis, glossitis, pharyngitis, edema or dermatitis, etc. Vitamin C can increase blood, strengthen blood vessels, prevent abnormal pigmentation, and in garlic Also included are benzoyl thiamine disulfide and its related substances, which can eliminate fatigue, promote appetite, and enhance resistance to infectious diseases. In addition to the above-mentioned nutrients, garlic has more ingredients. In the research, it is a powerful food jointly recognized by ancient and modern Chinese and foreign. [0004] [0005] However, the above-mentioned garlic in the actual consumption, because allicin does not exist in fresh garlic, it is the garlic glycoside [al 1 i in] f) by the garlic enzyme [alliinase] The action of hydrolysis is produced, and allicin is a volatile colorless oily liquid. After decomposition, it will form diallyl disulfide and its analogues with garlic odor, which will produce strong irritating odor. Taste has not been effectively utilized, reducing the value of business. SUMMARY OF THE INVENTION The present invention has been made in view of the above disadvantages, and provides a method for producing a odorless garlic combination, which is a combination of garlic, a peptide, and a saccharide to form a odorless garlic combination as a health food. And edible, and the odorless garlic combination system is no longer volatile, so as to avoid the pungent odor of garlic, and the odorless garlic combined body will be separated into garlic, peptide and sugar in the body through digestion. At the same time, the effects of garlic, peptides and sugars are exerted. The preferred embodiment of the method for producing the odorless garlic combination of the present invention is characterized in that it is mainly selected by using fresh fish scales or fish skins and washed with high pressure water to remove impurities attached to fish scales or fish skins in the fishing rods, and 098118519 Form No. A0101 Page 6 of 22 0982031386-0 [0006] 201043149 Water and enzymes, heated and stirred for a period of time to produce a yellowish peptide solution by hydrolysis, and the garlic is removed from the epidermis and pedicle The garlic can be cleaned and peeled off, and then the garlic is placed in boiling water to be sterilized, and then the temperature is removed, and the garlic is pulverized. At this time, the peptide liquid and the sugar are added to the garlic and heated, and the activated carbon is reacted. After the sputum, the yellow transparent solution of garlic, peptide and sugar odorless garlic combination, and then the yellow transparent solution is concentrated to 70% thick liquid, dried and simultaneously pulverized into a solid powder of odorless garlic combination To be eaten as a healthy food. [0009] [0009] [0010] According to a preferred embodiment of the method for producing a odorless garlic combination according to the present invention, the fish skin is washed and dispersed in 2 to 4 times of water to be heated. The 5% of the enzyme is stirred for 2 to 6 hours. The heat is decomposed to a temperature of 80 to 95 ° C and cooled to 40 to 70 ° C. Another preferred embodiment of the method for producing a odorless garlic combination according to the present invention is a step of pickling fish scales to deash, degrease, and remove non-collagen proteins. [Embodiment] For a more complete and clear disclosure of the technical content, the purpose of the invention and the effects thereof achieved by the present invention, the following is a detailed description, and please refer to the drawings and drawings: First, referring to the first figure, the manufacturing method of the odorless garlic combination of the present invention comprises the following steps: a. Garlic treatment: removing the garlic skin and pedicle to obtain clean and peeled garlic; 098118519 Form No. A0101 [0011] [0016] [0016] [0015] [0016] [0016] b. garlic obtained: put the above garlic into boiling water sterilization, take out cooling, and smash Garlic in the shape of garlic, all i-in in garlic will be affected by alliinase to produce allicin [resistance 1- 1 ici η] and garlic odor dimer propyl disulfide [dia 11 y 1 disulfide] and other sulfur-containing substances; c. Fish scales or skin cleaning: use fresh fish scales or fish skins to wash with high-pressure water to remove the impurities attached to the fish scales or fish skin in the fishing rod for 9 d. Pickling: If you use fish scales, you must First, the acid deashing process is used to deash and degrease, and the non-collagen protein is removed, and the hyaluronic collagen fish scales can be obtained. The above acid deashing process mainly removes calcium, magnesium and insoluble salts at the same time. Use inorganic acid or organic acid; e. Enzyme treatment to obtain peptide liquid: Add the above-mentioned hyaluronic collagen fish scales to water and enzyme, and stir for a period of time to produce a yellowish peptide solution by hydrolysis. The peptide is actually a small molecule protein, which is a natural substance composed of 3 to 18 essential amino acids. It is the most important direct nutrient for the human body. It has extremely strong physiological functions in a small amount. And physiological activity, in order to achieve anti-inflammatory, promote growth and other effects, and promote collagen proliferation in the skin, and can promote bones hard and elastic, but also keep the cornea transparent, which is related to the organism's hormones The function is similar; f. The reaction of garlic and peptide liquid, sugar: add the peptide liquid in the garlic, heat it, and add activated carbon to make the garlic in the garlic [a 11 Ic η 〕 will react with the peptide to produce hydrogen or disulfide (please 098118519 Form No. 1010101 Page 8 of 22 0982031386-0 201043149 〇[0017] Refer to the second and third figures 〕, and the sulfur-containing substance such as diallyl disulfide in garlic, which will also have ionic or dehydration combined with the peptide (please refer to the fourth and fifth figures together) Show], finally get a non-volatile odorless garlic combination, in order to avoid the purpose of garlic odor, in addition to glucose, sucrose, honey or fructose, such as allicin or diallyl disulfide The sugars are dehydrated and hydrogen-initiated respectively (please refer to the sixth and seventh figures together), and after the reaction is completed, the yellow transparent solution of the odorless garlic combination is obtained; g. Concentration: the above-mentioned odorless garlic The yellow transparent solution of the combined body is concentrated to a 70% thick liquid; [0018] h. Drying and pulverizing: the above thick liquid is dried and pulverized at the same time, so that the odorless garlic combined with the solid powder is obtained. It is eaten as a healthy food, and the odorless garlic combination will produce a reverse reaction of hydrolysis in the human body, and it will hydrolyze with the enzyme in the human body to restore the original nutrients such as allicin, peptide and sugar. For the body to absorb. 〇[0019] The present invention is described in more detail below by using an example of a squid or a Taiwanese fish scale as a raw material: [0020] a. Garlic treatment: the ungerminated garlic will be used, and the epidermis and pedicle will be removed to obtain clean and peeling. Garlic, the so-called garlic kernel; [0021] b. Garlic: the above-mentioned garlic is placed in boiling water, heat-sterilized, taken out at 90 ° C, 2 to 10 minutes, and directly immersed in cold water to cool, crushed Machine (or juice machine) crushed, that is, the garlic-like garlic; [0022] C. Fish scales or fish skin cleaning: fresh milkfish or Taiwanese 鲷098118519 will be used. Form No. A0101 Page 9 of 22 0982031386-0 201043149 The fish scales or fish skins are washed with high pressure water to remove impurities attached to the fish scales or fish skins, and then rapidly frozen to a temperature of 20 ° C. [0023] [0025] d. Pickling: take washing The net frozen fish scale 1 250g is added to a concentration of 4 liters of hydrochloric acid aqueous solution of 4 liters, stirred for 24 hours, degreased, degreased by acid deashing, and the non-collagen protein is removed to obtain a hyaluronic collagen fish. Scales, and the above acid deashing Mainly remove calcium (calcium phosphate), magnesium and insoluble salts at the same time, inorganic acid or organic acid can be used. In this example, hydrochloric acid with the lowest cost is used; e. Enzyme treatment to obtain peptide liquid: the above-mentioned transparent collagen Fish scales take 720 g [about 35% peptide) into the reaction pot, add 2~4 times [3000g] of water, heat to 50~60 °C, add fish scale dry weight 0. 05~0.5% 0.9g] of the enzyme, after stirring for 2~6 hours, it will hydrolyze and decompose to obtain a yellowish peptide solution; f. The reaction of garlic with peptide liquid and sugar: at 930 g [about 27% Add the above peptide solution to the garlic puree of garlic solids, react at 50~70 ° C, stir [20~30 minutes], add activated carbon, and raise the temperature to 70~90 ° C, so that the garlic in the garlic The glucoside [alii in] will react with the peptide to produce hydrogen or disulfide (please refer to the second and third figures together), while the garlic has diced propylene disulfide disulfide [ Dial lyl disulfide] will also react with the peptide to produce ionic or dehydrated binding [ Please refer to the fourth and fifth figures together to avoid the smell of garlic. You can also add sugars such as glucose, sucrose, honey or fructose (60g honey, about 80% sugar solids). Allicin or dipropyl propyl di- lysate and dehydrogenation produce dehydration and hydrogen binding reactions respectively [please refer to the sixth figure and the seventh 098118519 form number A0101 page 10 / total 22 pages 0982031386-0 201043149 Show], after 30~50 minutes, the transition of the yellow transparent solution; that is, the odorless garlic combination [0026] [0027] Ο g. The contraction: the big name, the peptide and the sugar of the Syrian,,, and stinky garlic combined The yellow transparent solution of the body is concentrated to 7 ', thick liquid by vacuum concentrator; h. Drying and pulverizing: the above-mentioned road is turned over, and the thick night is poured into a drying tray, and the hot air is dried and simultaneously pulverized. A combination of powdered garlic and a peptide-free odorless garlic. The sputum recognizes r, 匕3 about 50% of the peptide and about 50% of the forest solid (the right is the addition of enzymes. In the case, it is 54〇g solid powder of garlic, peptide and _ A combination of money, comprising about 45% peptide, about 45% garlic solids and about (10) cool solids, for consumption as a healthy food, and the garlic binding system is no longer volatile, so as not to issue The pungent odor of garlic, and the odorless garlic combined with the body will produce a reverse reaction of hydrolysis in the human body, which will hydrolyze with the enzymes in the human body, and restore the original allicin, Shengo peptide and sugar. Ingredients, wherein the peptide has high blood pressure inhibition, high cholesterol inhibition and trace element absorption promotion, while sugar has the function of whole intestine, and increases the taste and sweet taste of the food to improve the acceptance of the consumer. . [0028] 098118519 Or the use of milkfish or Taiwanese fish skin as a raw material and together with garlic to form a odorless garlic combination, which does not require a pickling step' only washes the fish skin and disperses it in 2 to 4 times The water is heated to J_8〇~95°C to obtain a thermal decomposition liquid, and is cooled to 4〇~7〇, and added to the dried skin of the fish skin. 〇5 ～0. 5% of the enzyme, stirred for 2 to 6 hours and hydrolyzed and decomposed The peptide liquid can also be used as a raw material to produce a odorless large-bundle combination. However, the foregoing examples or drawings do not limit the type of the raw material of the present invention, product form No. A0101, page 11 / 22 pages 0982031386- 0 201043149 </ RTI> </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; [0035] From the above-mentioned component composition and implementation description, the present invention has the following advantages: 1. The present invention combines garlic with a peptide and a sugar to form an odorless garlic combination for consumption as a healthy food. And odorless garlic combination It is no longer volatile, so as to avoid the pungent odor of garlic and to facilitate food. 2. After the edible, the odorless garlic combination of the present invention is separated into garlic and peptide in the body through digestion, and at the same time exerts the effects of garlic and peptide. 3. The invention can also add sugars such as glucose, sucrose, honey or fructose, and react with allicin or diallyl disulfide to produce dehydration and hydrogen, respectively, and have the function of whole intestine, and can be Increase the taste and sweetness when eating to improve the acceptance of the consumer. In summary, the embodiment of the present invention can achieve the expected use efficiency, and the specific method disclosed therein has not been seen in the same product, nor has it been disclosed before the application, and has completely complied with the provisions of the patent law. And the request, the application for the invention of a patent in accordance with the law, please give us a review, and grant a patent, it is really sensible. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of the present invention. FIG. 2 is a schematic view showing hydrogen combination of allicin and peptide of the present invention 098118519 Form No. A0101 Page 12 of 22 0982031386-0 201043149 [0036] Three figures: Schematic diagram of the combination of allicin and peptide disulfide of the present invention [0037] Fourth: Schematic diagram of the ion binding of the diallyl disulfide of the present invention and the peptide [0038] Fifth Figure: The present invention Dehydration of diallyl disulfide with peptide is not intended [0039] Figure 6: Schematic diagram of dehydration of alliin and sugar of the present invention [0040] Figure 7: Diallyldi of the present invention The combination of sulfide and sugar hydrogen shows that, ® [Main component symbol description] 〇0982031386-0 098118519 Form No. A0101 Page 13 of 22