JP5724072B2 - Garlic incense sticks - Google Patents

Description

  The present invention relates to an incense stick that generates a fragrant smell when garlic is roasted or roasted.

The scent of roasted and garlic garlic at home and restaurants is savory, appetizing and uplifting. In the restaurant industry, this smell can be expected to attract customers.

This smell is generated when garlic is cooked in a kitchen or kitchen, but no idea or method for generating this smell other than during cooking has been studied. With regard to the garlic scent, many were deodorizing problems, and few focused on the garlic scent. One that focuses on the scent of garlic itself is one that uses garlic as a herbal salt material (see, for example, Patent Document 1). In addition, some are used as a material for rice cake (see, for example, Patent Document 2), and as a result, some garlic is heated and burned.

JP 2002-125616 A JP 2001-87349 A

In order to generate the smell of garlic when roasted or roasted, gas and charcoal fires and cooking utensils such as pans, iron plates, and nets are required, and they are not easily obtained anytime, anywhere. Moreover, since this odor has many kinds of components and is too complicated, it has not been developed as a synthetic fragrance and is very difficult to obtain artificially.

  The herb salt in Patent Document 1 described above does not give a fragrant smell when roasted or roasted garlic. In Patent Document 2, since a liquid squeezed garlic is used, garlic is used. The fragrant smell is not obtained. In addition, there is an example of using garlic together with mogu as a porridge, but it is unknown whether the fragrant smell of garlic will occur, mogusa has a lot of smoke, and a dedicated stand for burning, etc. is necessary, It is not easy to use anywhere. Furthermore, it was difficult to adjust the burning time, and it was not easy to turn on and off the generation of odors.

An object of the present invention is to easily obtain a fragrant odor when garlic is roasted or roasted without using special tools.

  As a result of intensive studies, the present inventors have found a method for solving the above-described problems and have completed the present invention.

  The present invention includes garlic and dry powdered garlic as a raw material for incense in order to obtain a fragrant smell when garlic is roasted or roasted easily and easily. Moreover, the quantity of the garlic in that case contains 1 to 50 weight% of the whole incense stick. When this incense is ignited, it continues to burn without being burned by other thermal power, and generates a fragrant smell of garlic while burning. Furthermore, by containing charcoal and calcium carbonate in addition to garlic in an incense stick, the fragrant smell when garlic is roasted or roasted is enhanced.

  The effect of solving the above problems is that when garlic itself is used as a raw material for incense, heating is transmitted at a suitable temperature so that the fragrant scent of garlic when roasted or roasted is released when scented. It seems to be because. Also, by using charcoal and calcium carbonate at the same time as garlic, it seems that charcoal, calcium and carbonic acid help to dissipate the scent of garlic.

As described above, in the present invention, a fragrant smell when garlic is roasted or roasted can be easily and easily obtained without requiring a special tool or device. In addition, since it can be molded freely, there are wide variations in commercialization, and depending on the shape, it can be burned for a long time, so that an odor can be obtained for a long time. In addition, since combustion can be easily interrupted when no odor is required, on / off control can be easily performed when odor is required.

Hereinafter, the present invention will be described in more detail with its preferred modes.

  The garlic of the present invention uses a portion of a bulb that is normally eaten. Dry powdered garlic is easier to mix uniformly in terms of incense, and the combustion state is also better. Furthermore, since the surface is smooth, it is preferable in terms of the appearance of the incense stick. Powdered and granular garlic can also be used in the present invention. Garlic can be dried and powdered, or commercially available dried garlic may be powdered. Commercially available garlic powder can also be used. The finer the powder, the better.

  The amount of garlic contained in the incense stick is effective in the range of 1 to 50% by weight. If it is 1% or less, the fragrant smell of garlic is not generated, and if it is 50% or more, the burning smell of garlic becomes too strong.

The charcoal of the present invention is charcoalized by steaming wood, bamboo, etc., and charcoal, bamboo charcoal, activated carbon obtained by activating them, and the like are also applicable. The amount of charcoal is preferably 10% by weight or more of the incense stick. Moreover, although calcium carbonate as used in the field of this invention is a chemical product, the shell etc. in which calcium carbonate is the main component can also be used. The calcium carbonate used in the present invention is preferably in an amount of 10% by weight or more of the incense stick, but if the content ratio is too high, it will cause disappearance, so it is better not to exceed 40% by weight. By using charcoal and calcium carbonate as raw materials for incense at the same time, the fragrant smell of garlic is enhanced and combustion ash tends to harden.

  As a raw material for incense other than garlic and calcium carbonate, plant base materials include tab powder, Chinese powder, cedar powder, pine powder, wood powder such as potato powder, cedar leaf powder and other dry plant powder, cellulose Etc. are used. The main incense burning aids include potassium nitrate, aluminum nitrate, sodium nitrate, iron nitrate, barium nitrate, magnesium nitrate, strontium nitrate, etc., sodium perchlorate, potassium perchlorate, ammonium perchlorate, perchloric acid Examples thereof include perhalogenates such as magnesium, peroxides such as sodium percarbonate and sodium chloride, potassium chlorate, manganese dioxide, iron and iron salts. Although the quantity of a combustion auxiliary agent is based also on the form after shaping | molding an incense stick, about 2 to 40 weight% of the whole quantity is used. If the amount of the combustion auxiliary agent is small, it tends to disappear halfway after ignition. Further, if the amount of the combustion auxiliary agent is too large, a spark will fly at the time of combustion, which is dangerous.

  Examples of binders include starch paste, pine resin, carboxymethyl cellulose, methyl cellulose, mannan, various gums, casein, liquid paraffin, various synthetic polymers, various synthetic resin adhesives, etc., used alone or in a mixture of several types. About 5 to 40% by weight is used. When the binder content is low, the strength becomes brittle, and when it is high, the flammability is adversely affected. Those that do not interfere with the fragrant smell of garlic that is produced when sown are preferred.

  After kneading these raw materials, they are formed into a rod shape, cone shape, cylindrical shape, flat plate shape, spiral shape or the like by a press molding machine, an extrusion molding machine, a punching molding machine, an injection molding machine or the like, and dried to complete.

  EXAMPLES The present invention will be specifically described below with reference to examples. However, this is described for the purpose of illustration only, and the present invention is not limited to these examples.

  10 g of commercially available dried sliced garlic (import / sales: Kobe Bussan Co., Ltd.) was pulverized with a pulverizer (Milcer, Iwatani Corp.) for 1 minute to make a powder. As an incense ingredient, 0.5g of this dried powder garlic, 0.1g of powdered activated carbon (manufactured by Kanto Chemical Co., Ltd.), 0.36g of tab powder and 0.04g of potassium nitrate are mixed in a mortar, and commercially available starch paste is added. Kneaded well and hardened into dumplings. This was linearly extruded with a syringe. After drying for 4 days with a blow dryer at 30 ° C., they were cut into a length of 7 cm. The diameter was about 2 mm.

  While burning this incense, a fragrant smell was generated when garlic was fried or roasted. The incense stick never disappeared.

  20 g of cedar wood sawdust was pulverized with a pulverizer (Milcer, Iwatani Corp.) for 1 minute. This was fractionated with a 150 μm sieve, and cedar wood powder having a size of 150 μm or less was collected.

  As raw materials for incense, 0.3 g of commercially available granule powder garlic (trade name: Garlic seasoning, manufactured by House Foods Co., Ltd.), 0.4 g of tab powder, 0.2 g of cedar wood powder and 0.1 g of potassium nitrate are mixed in a mortar. Then, commercially available starch paste was added, kneaded well, and hardened in a dumpling shape. This was linearly extruded with a syringe. After drying for 4 days with a blow dryer at 30 ° C., they were cut into a length of 7 cm. The diameter was about 2 mm.

  While burning this incense, a fragrant smell was generated when garlic was fried or roasted. The incense stick never disappeared.

  10 g of commercially available dried sliced garlic (import / sales: Kobe Bussan Co., Ltd.) was pulverized with a pulverizer (Milcer, Iwatani Corp.) for 1 minute to make a powder.

  1) Without charcoal and calcium carbonate: As a raw material for incense, dry powder garlic 0.1g, cellulose powder (import and sales: Wako Pure Chemical Industries, Ltd.) 2.9g, cedar wood powder 2g, tab powder 4g and potassium nitrate 1g Were mixed in a mortar, commercially available starch paste was added, kneaded well, and hardened into a dumpling.

  2) With charcoal, without calcium carbonate: As a raw material for incense, 0.1 g of dry powdered garlic, 1 g of powdered activated carbon (manufactured by Kanto Chemical Co., Ltd.) and cellulose powder (import and sales: Wako Pure Chemical Industries, Ltd.) 1 .9 g, 2 g of cedar wood powder, 4 g of tab powder and 1 g of potassium nitrate were mixed in a mortar, added with a commercially available starch paste, kneaded well, and hardened into a dumpling.

  3) Without charcoal, with calcium carbonate: As a raw material for incense, 0.1 g of dry powder garlic, 1 g of calcium carbonate (manufactured by Wako Pure Chemical Industries, Ltd.) and cellulose powder (import and sales: Wako Pure Chemical Industries, Ltd.) 1.9 g, 2 g of cedar wood powder, 4 g of tab powder and 1 g of potassium nitrate were mixed in a mortar, added with commercially available starch paste, kneaded well, and hardened in a dumpling form.

  4) With charcoal and calcium carbonate: As a raw material for incense, 0.1 g of dry powdered garlic, 1 g of powdered activated carbon (manufactured by Kanto Chemical Co., Ltd.) 1 g of calcium carbonate (manufactured by Wako Pure Chemical Industries, Ltd.) and cellulose powder (imported) Sales: 1.9 g, 2 g of cedar wood powder, 3 g of tab powder and 1 g of potassium nitrate were mixed in a mortar, kneaded with a commercially available starch paste, and hardened into dumplings.

  These were linearly extruded using a syringe. After drying for 4 days with a blow dryer at 30 ° C., they were cut into a length of 7 cm. The diameter was about 2 mm.

  While burning these incense sticks, 1), 2) and 3) did not produce a fragrant smell when garlic was roasted or roasted, while 4) produced a fragrant smell. All the incense sticks of the above 1) to 4) did not disappear and the amount of smoke was also appropriate.

As raw materials for incense, 0.2 g of commercially available granule powder garlic (trade name: garlic seasoning, manufactured by House Foods Co., Ltd.) and scallop shell powder (trade name: shell powder 120, sold: Furusato products) 2 g, cedar wood powder 0.3 g, cellulose powder (import / sales: Wako Pure Chemical Industries, Ltd.) 0.2 g and potassium nitrate 0.1 g are mixed in a mortar, and commercially available starch paste is added and kneaded well. Hardened into a dumpling. This was linearly extruded with a syringe. After drying for 4 days with a blow dryer at 30 ° C., they were cut into a length of 7 cm. The diameter was about 2 mm.

  While burning this incense, a fragrant smell was generated when garlic was fried or roasted. The incense stick never disappeared.

  INDUSTRIAL APPLICABILITY The present invention can be applied to daily necessities such as incense and aroma goods for enjoying scents, sales promotion tools at restaurants, and the like.

Claims (1)

An incense stick with enhanced fragrance when roasted or roasted with garlic, characterized by containing garlic, charcoal and calcium carbonate.