JP6875693B2 - Garlic odor deodorant and deodorant beverage, deodorant manufacturing method, and deodorant method - Google Patents

Description

The present invention relates to a deodorant and a deodorant beverage for deodorizing garlic odor, a method for producing a deodorant, and a deodorizing method.

As a result of research on phytochemicals of plant foods, the National Cancer Institute in the United States has listed garlic as the top food for preventing lifestyle-related diseases such as cancer. In addition, garlic is widely used as an indispensable ingredient in cooking, but many people restrict eating because of the peculiar smell that remains until the next day. For these reasons, many methods have been developed for deodorizing garlic. Further, processed garlic products, for example, seasoned garlic represented by pickles, are made from salted garlic stored at a salt concentration of about 25%. Salted garlic should be desalted to a salt content of 1-2% before use. Therefore, in the desalting process, almost 100% of the functional and odorous components of garlic flow out. Therefore, most commercially available seasoned garlic cannot be expected to function as garlic.

As a conventional deodorizing method for garlic, for example, sodium alginate is dispersed in water, calcium salt, magnesium salt or a mixture thereof is added, the produced water-insoluble alginate is dispersed, and then zeolite or silica clay is added. , A method of immersing garlic to deodorize is shown (for example, Patent Document 1).

Further, a postprandial deodorization method has been developed in which garlic heat-treated at 40 to 70 ° C. is immersed in a low-concentration calcium salt solution and then immersed in a low-concentration polysaccharide dispersion having a polar group such as pectin. (For example, Patent Document 2).

Regarding raw garlic used for pickles, for example, peeled raw garlic or shredded garlic is (1) a mixture of citric acid or acetic acid mainly containing citric acid and tartrate acid, and (2) sodium chloride or chloride. A method of immersing in a mixed aqueous solution consisting of one or more inorganic salts selected from the group of sodium, potassium chloride, and calcium chloride and holding at 10 to 40 ° C. for deodorization is described (for example, Patent Document). 3). However, this method is ineffective and unstable.

Moreover, deodorizing method of garlic by adding onion extract and vitamin B ₁ garlic or garlic juice with grated is shown (for example, Patent Document 4). However, since this method uses an enzyme of onion extract, its effect is greatly affected by the treatment conditions and is unstable, and the treatment cost of industrial waste is high, which is not a practical method.

Further, a method of deodorizing garlic soaked in water or a seasoning liquid by mixing seaweed or a seaweed extract as a deodorant has been shown (for example, Patent Document 5). Even with the same type of seaweed, this method is unstable in deodorizing because the deodorizing effect differs depending on the seaweed cultivation area and harvest time.

Further, a method of deodorizing garlic soaked in water or a seasoning liquid by mixing seaweed, a seaweed extract, or an ash as a deodorant has been shown (for example, Patent Document 6). Deodorization by this method can be considered to be due to the inclusion of odorous components by polysaccharides such as alginic acid and fucoidan in seaweed and the reaction between the odorous components with polyphenols and iodine. This method can be expected to have a stable effect, but has the disadvantage that seaweed is expensive.

Considering the cause of the garlic odor, garlic is odorless when the tissue is not destroyed. This is because S-alkenyl-L-cysteine sulfoxides represented by arene, which is a precursor of an odorous component, are present in the cytoplasm, and alliinase, a degrading enzyme thereof, is present in the vascular bundle sheath. That is, when the tissue is destroyed by cutting or grinding and both components come into contact with each other, the odorless S-alkenyl-L-cysteine sulfoxides are changed to thiosulfinates such as allicin, which is an odorous component, by alliinase.

The produced allicin chemically changes into odorous components such as sulfides, ajoenes, vinylditins, and the like. In addition, diallyl disulfide, diallyl sulfide, allyl methyl disulfide, allyl methyl sulfide, etc. are detected in the exhaled breath after eating garlic. Among these odorous components, allyl methyl sulfide remains exhaled even after one day. However, the others reach a peak about 20 minutes after eating and disappear in 2 to 3 hours. This fact suggests that there are two types of garlic odor components, one that is rapidly consumed in the body and the other that takes a long time to metabolize.

Therefore, deodorization of the garlic odor can be achieved by inactivating alliinase, degrading S-alkenyl-L-cysteine sulfoxides, converting them to stable substances, or subsuming them. Furthermore, postprandial odorlessness can also be achieved by suppressing or eliminating the production of components that remain as body odor until the next day.

Japanese Patent Application Laid-Open No. 06-253769 JP-A-2005-204510 Japanese Patent Application Laid-Open No. 09-187247 Japanese Patent Application Laid-Open No. 11-215961 JP-A-2007-5398

In order to improve the above problems, the present invention is alkaline from edible or non-edible parts of vegetables, wild vegetables / wild plants, spicy vegetables, fruits, grains, potatoes and beans. With the extract eluted in the aqueous solution and the solid matter after extraction, the odorous components that have a long residence time in the body are quickly and surely deodorized after eating, and the next day, garlic products that have no effect can be produced at low cost. It provides a deodorant and a deodorant beverage having a garlic odor, a method for producing a deodorant, and a deodorizing method that can be produced in large quantities.

The garlic odor deodorant according to claim 1 of the present invention is an edible portion or non-edible portion of any one or more of vegetables, wild plants / wild plants, spicy vegetables, fruits, grains, potatoes or beans. It is characterized by consisting of an extract that elutes from a water-insoluble substance in an edible portion when immersed in an alkaline aqueous solution having a pH of 8.0 to 15.0.

The garlic odor deodorant according to claim 2 of the present invention is an edible portion or non-edible portion of any one or more of vegetables, wild plants / wild plants, spicy vegetables, fruits, grains, potatoes or beans. It is characterized in that it is composed of a solid substance after extracting an extract that elutes when immersed in an alkaline aqueous solution having a pH of 8.0 to 15.0 from a water-insoluble substance in an edible portion.

The garlic odor deodorant according to claim 3 of the present invention is characterized in that the garlic odor deodorant according to claim 1 or 2 is used as it is, neutralized, concentrated, or powdered. Is.

The garlic-smelling deodorant beverage according to claim 4 of the present invention is characterized in that the garlic-smelling deodorant according to claim 3 is mixed with the beverage.

The method for producing a garlic-smelling deodorant according to claim 5 of the present invention is edible of any one or more of vegetables, wild plants / wild plants, spicy vegetables, fruits, grains, potatoes or beans. The water-insoluble substance in the part or the non-edible part is heat-treated at 30 to 100 ° C. in an alkaline aqueous solution having a pH of 8.0 to 15.0, and the extract eluted from this solution is used as it is or neutralized. , Or concentrated or powdered.

The method for deodorizing the garlic odor according to claim 6 of the present invention is a garlic section or scale obtained by immersing the garlic odor deodorant according to claim 1 in water or a seasoning solution, or non-peeled scale, or bulb. It is characterized in that it is mixed with garlic paste in an amount of 0.06 to 100% by weight in terms of solid matter.

The method for deodorizing the garlic odor according to claim 7 of the present invention is to mix the garlic odor deodorant according to claim 2 with the garlic paste in an amount of 0.4 to 20.0% by weight in terms of solid matter. It is a feature.

The method for deodorizing the garlic odor according to claim 8 of the present invention is the method for deodorizing the garlic odor according to claim 6 or 7, wherein the treated garlic slices or scales, or unpeeled scales, or bulbs or garlic paste are used. , It is characterized in that it is sealed in a container.

The garlic odor deodorizing method according to claim 9 of the present invention is the garlic odor deodorizing method according to claim 8, after mixing the garlic odor deodorant, and then further at 70 to 85 ° C. for 10 to 30 minutes. It is characterized by heat sterilization.

According to the garlic odor deodorant according to claim 1 according to the present invention, the extract has a garlic odor when eaten by mixing it with the garlic paste as it is, or by concentrating or neutralizing it. However, the production of odorous components having a long residence time in the body is inhibited, and the garlic product is quickly and surely deodorized after eating, and the next day, a garlic product having no effect can be easily produced.

According to the garlic odor deodorant according to claim 2 of the present invention, the solid substance after extracting the deodorant from the crude cell wall can be used as the deodorant to deodorize the garlic odor after eating. As a result, almost all of the plant-based foods used can be utilized without being discarded, which is extremely advantageous in terms of effective use of resources, and also from the viewpoint of waste reduction and effective use of resources. Extremely superior

According to the garlic odor deodorant according to claim 3 of the present invention, the garlic odor deodorant is used as it is, or neutralized, concentrated, or powdered, and the shape thereof is selected according to the purpose of use. can do.

According to the garlic-smelling deodorant beverage according to claim 4 of the present invention, if water or a beverage containing a neutralized extract is drunk at the time of eating garlic dishes such as dumplings, the garlic odor generated after the meal will be emitted. You can surely deodorize it, and you don't have to worry about the garlic odor after eating.

According to the method for producing a deodorant having a garlic odor according to claim 5 of the present invention, no special equipment, a specific raw material, an organic solvent such as alcohol is required for production, and thus a large amount is inexpensive. In addition, it can be produced extremely easily, and it is extremely easy to put it into practical use at a food manufacturing site.

According to the method for deodorizing the garlic odor according to claim 6 of the present invention, the deodorant according to claim 1 or 3 is mixed in an amount of 0.06 to 100% by weight in terms of solid matter to obtain a garlic odor after meals. Can be easily and surely deodorized. As a result, deodorized garlic having the function of garlic can be easily produced. If this garlic is used as a garlic ingredient for dumplings, it is possible to easily and surely produce dumplings that have a garlic odor when eaten but do not mind the garlic odor after eating. Further, if this garlic is blended with the garlic of kimchi, it is possible to produce kimchi that does not smell after eating. Therefore, the present invention can facilitate the production of a product that widely provides garlic having an effective function against lifestyle-related diseases.

In addition, by blending it in a refreshing confectionery, it is possible to easily produce a product that deodorizes the garlic odor after eating a garlic dish. By immersing garlic scales or sliced garlic in water mixed with a deodorant, it is possible to deodorize after meals in an extremely short time, so it is possible to easily prepare garlic dishes that do not mind the odor after meals. As a result, it becomes possible to provide a variety of garlic dishes that do not have to worry about odors at restaurants and at home. Further, in the garlic chips production industry, it is possible to easily realize the production of high value-added products that smell garlic when eaten but deodorize after eating.

According to the method for deodorizing the garlic odor according to claim 7 of the present invention, the solid matter extracted when immersed in an alkaline aqueous solution is used as a deodorant, and the garlic paste is converted into a solid matter from 0.4 to 0.4. By mixing 20.0% by weight, it is possible to deodorize after meals in an extremely short time, so it is possible to easily prepare garlic dishes that do not mind the odor after meals. Moreover, since the solid matter after extraction is used, almost all of the plant-based foodstuffs can be used without discarding them, which is extremely advantageous in terms of effective use of resources.

According to the method for deodorizing the garlic odor according to claim 8 of the present invention, a bag or container, tube or bottle obtained by forming a treated garlic slice or scale, or unpeeled scale, or bulb or garlic paste with a plastic film. It is easy to store by sealing it in.

According to the method for deodorizing garlic odor according to claim 9 of the present invention, the function of garlic is obtained by mixing a deodorant, sealing it in a packaging container, and then heat-sterilizing it at 75 to 85 ° C. for 10 to 60 minutes. It is possible to easily produce seasoned garlic that has a high shelf life.

The raw materials that can be used as the extraction raw materials for the garlic odor deodorant of the present invention are all plant-based foodstuffs having a cell wall. Specifically, in the edible parts of vegetables, wild plants / wild plants, spicy vegetables, fruits, grains, potatoes, beans, and the water-insoluble parts of non-edible parts such as skins, roots, and cores. is there. These may be used alone or in combination of two or more. Moreover, the food material used as an extraction raw material may be a dried or salted product.

Examples of vegetables include leafy vegetables, root vegetables, stem / bulb vegetables, fruit vegetables, pods, cauliflowers, new vegetables and the like.

Leafy vegetables include Chinese cabbage, cabbage, cole labyrinth, kale, mekabetsu, komatsuna, kyona, taisai, santosai, karashina, buckwheat, nozawana, hiroshimana, chenopodiaceae, shungiku, lettuce, umbelliferae, umbelliferae. Cellully, parsley, fuki, honeybee, seri, hamabofu, labiatae, buckwheat, buckwheat, lubarb, turna, junsai, borage, chenopodiaceae, morning glories Etc. can be given. Examples of root vegetables include cruciferous daikon, cub, sugukina, hinona, akaza family beetroot, asteraceae gobo, yamagobo, umbelliferae carrot, parsnip, ginger family ginger, and water lily family renkon. Examples of stems and scales include green onions, onions, leeks, leeks, chives, garlic chives, scallions, garlic, lilies, asparagus, araliaceae, and grasses. Examples of fruit vegetables include tomatoes of the Solanaceae family, eggplants, peppers, cucumbers of the Cucurbitaceae family, watermelons, melons, white pickling melons, pumpkins, yugao, chayotes, loofahs, wax gourds, niggauri, and okura of the Aoi family. Examples of pods include green beans, peas, snow peas, green soybeans, winged beans, broad beans, yardlong bean, and bean sprouts of the leguminous family. Examples of flowers and vegetables include cauliflower of the Brassicaceae, broccoli, navana, ryogiku of the Asteraceae, artichoke, and myoga of the ginger family. Examples of new vegetables include vitamin vegetables, seretas, amaranthaceae, amaranthus tricolor, autumn poem, amaranthus tricolor, senposai, and moroheiya.

Wild plants and wild plants are Warabi of the Uraboshi family, Zenmai of the Zenmai family, Kogomi of the Oshida family, Zami of the Kiku family, Yomogi, Dandelion, Yomena, Koonitabira, Yobusumasou, Nobir of the Amaranthaceae family, Mizugiboushi, Shiode, Nokanzo Gyojaninnik, Yamaudo of the family Amaranthaceae, Taranome, Ukogi, Akaza of the family Akaza, Tonburi, Okahijiki, Hakobe of the family Amaranthaceae, Amaranthaceae, Uwabamisou of the family Amaranthaceae, Amaranthaceae, Amaranthaceae, Amaranthaceae, Amaranthaceae, Nazuna, Amaranthaceae, Amaranthaceae, Amaranthaceae, Amaranthaceae, Amaranthaceae, Amaranthaceae, Amaranthaceae You can give the matatabi etc.

Spicy vegetables are Umbelliferae fennel, coriander, chervil, Italian parsley, dill, anis, caraway, cumin, labiatae oregano, hakka, rosemari-, thyme, myrtaceae, lemon balm, sweet majora, sage, murasaki family. Bolizi, cruciferous horse radish, wasabi, umbelliferae chervil, paprika, umbelliferae roux, sansho, lauraceae ginger, turmeric, lauraceae nicke, laurel, myrtaceae chow, tenninaceae all spices, Examples include nutmeg of the Labiatae family, laurel of the Lauraceae family, hops of the mulberry family, and phenuglique of the myrtaceae family.

Vegetables are suitable as an extraction raw material because they have a large amount of fiber. In addition, so-called inedible parts such as radish and turnip leaves, asparagus roots, broccoli and cauliflower leaves and stems, which are not normally eaten, can also be used as an extraction raw material.

Examples of fruits include Nishina, citrus fruits, drupes, berries, tropical fruits and imported fruits.

Examples of fruits and vegetables include pears of the Rosaceae family, apples, quinces, quince, loquats, and oysters of the Ebenaceae family. Examples of citrus fruits include Satsuma mandarin, Natsudaidai, Hyuganatsu, Iyokan, Hassaku, Orange, Ponkan, Grapefruit, Lemon, Pomelo, Yuzu, Kabosu, Sudachi and the like. Examples of drupes include peaches of Rosaceae, plums, apricots, plums, cherries, prunus japonica, jujubes of buckthorns, and olives of buckthorns. Examples of berries include grapes of the family Grapes, figs of the Moraceae family, and pomegranates of the Pomegranate family. Imported fruits include bananas of the Musaceae family and pineapples of the Ananas family.

The flesh of fruits has a thin cell wall and contains a large amount of water-soluble free sugars and free amino acids, so that it is not suitable as an extraction raw material. However, the non-edible parts of so-called fruits such as apple peel, citrus peel, gizzard, persimmon peel, banana peel, grape peel, etc. have a lot of fiber and can be used as an extraction raw material. Suitable.

Cereals include gramineous rice, wheat, barley, embaku, rye, adlay, morokoshi, foxtail millet, barnyard millet, millet, corn, buckwheat and the like.

Cereal rice and wheat are not suitable as extraction raw materials because they are particularly rich in starch and protein and have thin cell walls, but like wheat bran, which is a by-product when producing wheat flour from rice bran and wheat, which are by-products of brown rice polishing. Those containing a particularly large amount of fiber are suitable as raw materials for extracting deodorants.

Potatoes include potatoes of the family Araceae, sweet potatoes of the family Araceae, sweet potatoes of the Araceae family, colocasia gigantea, konjak, kwai of the water-plantain family, yamanoimo of the water-plantain family, kikuimo of the spurge family, cassaba of the spurge family, and chologi of the Labiatae family. Can be done.

Those with a particularly large amount of starch and protein, such as potatoes and potatoes, are not suitable as extraction raw materials because their cell walls are thin and there are few substances that are effective as deodorants, but the petioles of taro and colocasia gigantea are not suitable. , A portion having a large amount of fiber such as a petiole of sweet potato is suitable as an extraction raw material for a deodorant.

Examples of legumes include legume soybeans, green beans, peas, adzuki beans, sardines, broad beans, sword beans, lacquer beans, wing beans, lens beans, coffee beans and the like.

Bean soybeans and peanuts are not suitable as extraction raw materials because they contain a lot of fat and protein, but soybean pomace such as okara and husks, which are non-edible parts of peanuts, have a lot of fiber and deodorant extraction. Suitable as a raw material.

Next, a pretreatment method for the raw material for extracting the deodorant substance will be described. First, the fresh raw material may be used as it is after washing and cutting with water, but in order to improve work efficiency and extraction efficiency, it may be used after removing water by sun drying or hot air drying. When the peels of vegetables and fruits are dried as raw materials, the yield is 5 to 10%, but the use of dried raw materials has better storage stability and storage stability. 50 to 100 times the amount of water is added to this dried product, and the mixture is stirred for 30 minutes to 1 hour and filtered. This operation is repeated until the reaction of sugar to the liquid b becomes negative. As a result, the cytoplasmic component is removed, and a crude cell wall can be obtained.

In this case, the water-insoluble substance is prepared by cutting and air-drying the vegetable food material and then washing it with water until the sugar reaction becomes negative in the washing liquid. , It can be considered as a crude cell wall from which water-soluble proteins and the like have been almost removed.

The cell wall is a tissue common to all vegetable foods and wood, and is summarized as a fiber component in terms of composition, but is a polysaccharide such as pectic substance, hemicellulose (polysaccharides such as xylan, glucan, and mannan), and cellulose. It is composed of lignin, which is a high-molecular-weight polysaccharide.

Rice bran is a by-product of brown rice being refined, so it is advisable to use it as it is or use degreased rice bran. Okara is a squeezed lees made by squeezing soymilk by adding water to swollen soybeans and heating it after grinding, so the washing step may be omitted, but the remaining free sugars, free amino acids, and water-soluble It may be washed with water to remove high molecular weight compounds such as proteins and polysaccharides.

As for the method of extracting the deodorant substance, in the case of a dry raw material, 20 to 50 times the amount of an alkaline aqueous solution having a pH of 8.0 to 15.0 is added to the dry raw material, and the mixture is stirred at room temperature for 1 to 3 hours, or 30 to 100. By stirring while heating in a heated alkaline aqueous solution heated to ℃ for 10 to 60 minutes, the extracted extract can be used as it is, or neutralized, concentrated, or powdered as a deodorant for garlic odor. use.

The reason why the deodorant substance is extracted in an alkaline aqueous solution of pH 8.0 to pH 15.0 is that the extraction rate is poor when the pH is less than 8.0, and further extraction cannot be expected when the pH exceeds 15.0. This is because the subsequent operation becomes complicated. When heat extraction is performed at pH 6 or lower, almost no decomposition of the cell wall occurs. Further, when boiling with a strong acid, for example, hydrochloric acid, the pectic substance is extracted, but when neutralized, a precipitate is formed. In addition, since lignin and alkali-soluble pectin, which are supposed to be the main body of the deodorant function, are not detected in the acidic extraction, they are specified in the above range.

The pH of the aqueous solution can be adjusted with alkaline compounds such as sodium hydroxide, calcium hydroxide, sodium carbonate, sodium sesquicarbonate and sodium hydrogencarbonate, and salts of organic acids such as sodium acetate and sodium citrate.

Further, the reason why a 20 to 50 times amount of an alkaline aqueous solution is added to the raw material is that the extraction efficiency of the deodorant substance is poor at 20 times or less, and the deodorant substance is diluted at 50 times or more, so that concentration is required. This is because the extraction efficiency is not sufficient when the temperature is lower than 30 ° C. in an alkaline aqueous solution, and when the temperature exceeds 100 ° C., the mixture boils and the treatment becomes complicated. By this operation, a part of alkali-soluble pectin, hemicellulose, and lignin is eluted, and the extract becomes light brown. Moreover, the extraction may be repeated.

The extract may be used as it is, but the insoluble matter is removed by filtration or centrifugation after neutralizing with an organic acid such as acetic acid, lactic acid, malic acid, or citric acid. The extract may be concentrated or powdered as needed. In addition, the deodorant can be easily formulated as a powder. Powdering makes it easier to store.

The range of addition of the deodorant is preferably 0.06 to 100% by weight of the extract mixed with garlic in terms of solid matter. This is because if it is less than 0.06% by weight, the deodorizing effect is small, and even if it is mixed in excess of 100% by weight, the effect does not change.

Further, in the present invention, the solid matter after extracting the extract that elutes when immersed in an alkaline aqueous solution can be utilized as a deodorant for the garlic odor after washing with water and drying. The garlic odor can be deodorized by mixing 0.4 to 20.0% by weight of this solid garlic odor deodorant with the garlic paste in terms of solid matter. As a result, all the raw materials used for extraction can be utilized as deodorants.

This phenomenon can be considered to be due to the inclusion or binding of the odorous components of garlic by the alkali-modified pectic substances, hemicellulose, and lignin that are insoluble in the alkaline aqueous solution and remain on the crude cell wall. As a result, both the alkali-soluble and insoluble components of the crude cell wall can be utilized as a deodorant for the garlic odor. This is extremely advantageous from the viewpoint of waste reduction and effective use of resources.

Mixing 0.4 to 20.0% by weight of the solid matter after extraction as a deodorant is not possible to specify the deodorant component, but it contains unnecessary substances compared to the extract. This is because the deodorizing effect is small when it is less than 0.4% by weight, and the effect does not change even if it is mixed in excess of 20.0% by weight.

Although the deodorizing effect is unknown in detail, the inclusion of garlic odor by the polysaccharides summarized as alkali-soluble pectin and hemicellulose of the cell wall component, and the binding of the partially solubilized high molecular weight polyphenol lignin and the garlic odor component, In addition, the inactivation of alliinase due to the alkali-soluble component can be considered as a factor of deodorization.

That is, when the crude cell wall is immersed or heat-treated in an alkaline aqueous solution, the pectic substance mainly present in the middle lobe of the cell and adhering the cells to each other is reduced in molecular weight and dissolved by the β-leaching reaction. In addition, hemicellulose is also considered to be partially decomposed and dissolved. Furthermore, it is considered that a part of lignin, which is a high molecular weight polyphenol that binds to cellulose, hemicellulose, etc. and firmly holds cells, is also decomposed. These phenomena induce tissue collapse.

The pectic substance of the crude cell wall component has a function as an inclusion medium of the odorous component of garlic. Moreover, since hemicellulose is a polysaccharide such as xylan, glucan, and mannan, it has the same function as pectic substance. In addition, lignin exists in plants as an adhesive between cellulose and hemicellulose, so it may bind to the odorous components of garlic. Therefore, although mechanically unclear, deodorization of garlic by the alkali-soluble substance of the crude cell wall component can be partially deodorized by inclusion of the alkali-soluble pectin of the cell wall component and the odorous component by hemicellulose. It can be considered that it is due to a plurality of factors such as the binding between the dissolved lignin and the odorous component.

In addition, after extracting from the crude cell wall with an alkaline aqueous solution, the bottom of the garlic bulb is immersed in the neutralized aqueous solution to easily deodorize after eating. This phenomenon does not change even if the bulbs are subjected to a sliorosi operation in which alliinase and alliinase come into contact with each other. This is because the component that deodorizes after meals is absorbed from the vascular bundle sheath, and alliinase, an enzyme that decomposes the aline and changes it into a garlic-odor component, is also present in the vascular bundle sheath. Activity or inhibition may be involved.

From the above, it can be considered that the alkali-soluble substance of the plant having a cell wall has a postprandial deodorizing function of garlic odor.

As a result, the alkali-soluble extract of the crude cell wall is mixed as it is, or concentrated or neutralized, and 0.06 to 100% by weight in terms of solid matter is mixed with the garlic paste to give a garlic odor when eaten. However, the production of odorous components having a long residence time in the body is inhibited, the garlic product is quickly and surely deodorized after eating, and the next day, a garlic product having no effect can be easily produced.

Further, even if the extracted solid is dried and powdered to be used as a deodorant and mixed with garlic paste in an amount of 0.4 to 20.0% by weight in terms of solid, it has a deodorizing effect.

Since the extracted solid is used in this way, almost no industrial waste is produced when the deodorant is produced. This is also effective for vegetable residues, fruit peels and cores that were discarded as industrial waste by the vegetable-based food industry (for example, cut vegetables, pickles industry), fruit and vegetable production and processing industries. Moreover, it can be used efficiently.

When a deodorant is added to the garlic bulb, the bulb may be immersed in a deodorant solution at a root of about 5 mm. This is because the deodorant is absorbed from the roots. Moreover, since the section has a high absorption rate, it may be immersed for a short time.

In addition, storage stability can be improved by sealing garlic slices or scales, or non-peeled scales, or bulbs or garlic paste mixed with a deodorant in a bag, container, tube or bottle formed of a plastic film. ..

By immersing garlic scales or sliced garlic in water mixed with a deodorant, it is possible to deodorize after meals in an extremely short time, so it is possible to easily prepare garlic dishes that do not mind the odor after meals. As a result, it becomes possible to provide a variety of garlic dishes that do not have to worry about odors at restaurants and at home. Further, in the garlic chips production industry, it is possible to easily realize the production of high value-added products that smell garlic when eaten but deodorize after eating. Furthermore, if the powdered deodorant is processed into a refreshing confectionery, it can be used as an oral refreshing agent after eating garlic.

Further, the present invention can be used as a beverage mixed with a deodorant. For example, by drinking water, tea, juice, etc. when eating dumplings or garlic dishes, the garlic odor after meals can be easily and surely deodorized.

Further processed garlic products can be filled in a packaging container and stored. As the seasoning liquid, for example, a mixture of seasonings such as vinegar, salt, and soy sauce is used. By keeping this at a temperature of 10 ° C or lower, it has a garlic odor when eaten, has a crisp texture like raw garlic, and quickly removes odorous components that have a long residence time in the body after eating. Moreover, it is possible to obtain a garlic product that is surely deodorized and has no effect the next day.

Further, it can be sterilized by filling it in a packaging container and then heating it at 70 to 85 ° C. for 10 to 30 minutes to obtain deodorization and long-term storage stability at the same time. In this case, heating at less than 70 ° C. for less than 10 minutes has less bactericidal effect, and heating at more than 85 ° C. for more than 30 minutes does not change the long-term storage stability, but the garlic product softens and the texture deteriorates. Since there is a risk, it is specified in the above range.

The treated garlic paste can be used for condiments, dumpling ingredients, soups, garlic toasts, etc. filled in tubes. As a result, a product having no garlic odor that remains until the next day can be easily manufactured. In addition, if it is used for kimchi, it is possible to easily develop a new type of kimchi that eliminates the after-meal odor. Therefore, according to the present invention, the odor of dishes using garlic is no longer an issue, and it has become possible to easily produce garlic-containing vegetable juice that has not been produced due to the odor that remains until now.

(Example 1 Deodorant derived from radish)
Hereinafter, the present invention will be described in more detail with reference to examples. After washing 1.0 kg of radish with water, slice it into sections with a thickness of about 0.5 cm with a slicer. This is laid on a plastic colander and dried in the sun to make a dried radish. The dried radish weighed 94.6 g (dry yield 9.5%). Add 20 times the amount of water to the dried radish, stir with a magnetic stirrer for 3 hours, and strain with a stainless steel colander to obtain a residue. This operation is repeated until the sugar reaction in the strainer becomes negative.

After squeezing the residue, place in a glass container and add 1 liter of water. At that time, sodium hydrogen carbonate is mixed so that the concentration becomes 0.5% of the total amount. This is boiled for 30 minutes, cooled, and then filtered. To the insoluble material, add 1 liter of a 0.5% aqueous sodium hydrogen carbonate solution again, and repeat the same operation. Centrifuge these b solutions (10000 rpm × 10 min.). This is neutralized with citric acid and concentrated under reduced pressure (60 ° C. or lower) to 1 liter. This aqueous solution was used as a deodorant for the garlic odor. The deodorant was a clear light brown color. The solid matter derived from radish was 16.8 g (1.68% by weight).

3 g of this deodorant (50 mg of radish-derived solid matter) was mixed with 100 g of garlic paste, and 12 g of water was added to adjust the concentration to make a total amount of 115 g. The deodorant of the garlic paste is 0.043% by weight (0.05 / 115 × 100) as a solid substance. This was designated as Comparative Example 1 (treated garlic-1). Similarly, 5 g of a deodorant (84 mg of radish-derived solids) was mixed with 100 g of garlic paste, and 10 g of water was added to adjust the concentration to bring the total amount to 115 g.

The deodorant of the garlic paste is 0.073% by weight (0.084 / 115 × 100) as a solid substance. This was designated as Example 1 (treated garlic-2). Similarly, 10 g of a deodorant (168 mg of a solid derived from radish) was mixed with 100 g of garlic paste, and 5 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of the garlic paste is 0.146% by weight (0.168 / 115 × 100) as a solid substance. This was designated as Example 2 (treated garlic-3). Similarly, 15 g of a deodorant (252 mg of radish-derived solids) was mixed with 100 g of garlic paste. The deodorant of the garlic paste is 0.219% by weight (0.252 / 115 × 100) as a solid substance. This was designated as Example 3 (treated garlic-4).

For these garlic pastes, the sensory test of the garlic odor after meals was performed as follows. When eating an instant cup 麵 (麵 33 g, standard amount of hot water 270 ml), 8 g of garlic paste was mixed as a condiment, and then 麵 and the whole amount of soup were eaten. Garlic paste containing a deodorant was used as a condiment for cups 麵, and each of them was fed by five panelists, and garlic odors such as bad breath and body odor after meals were judged by those who were sensitive to odors. During the test period, eating foods containing garlic was prohibited. Evaluation of garlic odor such as bad breath is 1: No odor at all. 2: Almost no smell. 3: Slightly odorous. 4: Smell. 5: Extremely odorous. It was evaluated on a five-point scale. In addition, in order to strictly evaluate the deodorant effect, the householder was asked to evaluate the odor of the bedroom (6 tatami mats) when waking up the next morning (13 to 15 hours after eating). The results of the sensory test are as shown in Table 1.

From the results in Table 1, the evaluation of the garlic odor such as the bad breath of the panelist immediately after eating was that the raw garlic of Comparative Example 1 was "extremely odorous", and that of Comparative Example 2 and Example 1 were all "odorous". 2 (treated garlic-3) was evaluated as "slightly odorous", and treated garlic-4 was evaluated as "almost no odor". Those who ate raw garlic were "extremely odorous" even after 5 hours, and the bedroom odor when waking up the next morning was also "smelling". Example 1 (treated garlic-2) was evaluated as "almost no odor" after 3 hours and "no odor at all" after 5 hours, and the bedroom odor when waking up the next morning was also "no odor". In Example 2 (treated garlic-3), 3 hours after eating, the odor was "no odor at all", and the odor in the bedroom when waking up in the morning was also "no odor at all". Example 3 (treated garlic-4) was "almost no odor" immediately after eating, "no odor at all" 1, 3 and 5 hours after eating, and "no odor at all" in the bedroom when waking up in the morning. It was.

From the above, as the effect of the deodorant of the present invention, the product which became completely odorless in the evaluation 5 hours after eating was designated as the example product of the present invention. Therefore, it was confirmed that the deodorant of the example product was 0.073% by weight or more in terms of solid matter, and was deodorized 5 hours after eating.

(Example 2 Deodorant derived from onion)
Cut 1.0 kg of onion into slices with a slicer to a thickness of about 0.5 cm. Spread this on a plastic colander and dry it in the sun to make dried onions. The dried onion weighed 52.5 g (dry yield 5.3%). The deodorant was extracted from the dried onion in the same manner as in Example 1 to prepare 1 liter of the extract. The amount of solid matter derived from onions in the extract was 15.0 g (1.50% by weight). This aqueous solution was used as a deodorant for the garlic odor. The deodorant was a clear light brown color.

3 g of deodorant (45 mg of onion-derived solid) was mixed with 100 g of garlic paste, and 12 g of water was added to adjust the concentration to make a total amount of 115 g. The deodorant of the garlic paste is 0.039% by weight (0.045 / 115 × 100) as a solid substance. This was designated as Comparative Example 2 (treated garlic-1). Similarly, 5 g of a deodorant (75 mg of onion-derived solids) was mixed with 100 g of garlic paste, and 10 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of garlic paste is 0.065% by weight (0.075 / 115 × 100) as a solid substance. This was designated as Example 1 (treated garlic-2).

Similarly, 10 g of a deodorant (150 mg of onion-derived solids) was mixed with 100 g of garlic paste, and 5 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of garlic paste is 0.130% by weight (0.150 / 115 × 100) as a solid substance. This was designated as Example 2 (treated garlic-3). Similarly, 15 g of a deodorant (225 mg of onion-derived solids) was mixed with 100 g of garlic paste. The deodorant of the garlic paste is 0.196% by weight (0.225 / 115 × 100) as a solid substance. This was designated as Example 3 (treated garlic-4).

A sensory test for the postprandial garlic odor of these garlic pastes was performed in the same manner as in Example 1. The results of the sensory test are shown in Table 2.

From the results in Table 2, as the effect of the deodorant of the present invention, the product which became completely odorless in the evaluation 5 hours after eating was designated as the example product of the present invention. Therefore, it was confirmed that the deodorant of the example product was 0.065% by weight or more in terms of solid matter, and was deodorized 5 hours after eating.

(Example 3 Deodorant derived from Satsuma mandarin peel)
Make 1 kg of Satsuma mandarin peel about 1 cm wide. This is dried in the sun to obtain dried pericarp. The dried peel was 296 g (dry yield 29.6%). This was ground with a Waring blender. Using 20 g of this dried peel as a sample, it was treated in the same manner as in Example 1 to prepare 1 liter of the extract. The amount of solid matter derived from the peel of Satsuma mandarin in the extract was 26.3 g (2.63% by weight). This aqueous solution was used as a deodorant for the garlic odor. The deodorant was clear and slightly brownish pale orange.

3 g of deodorant (79 mg of solids derived from Satsuma mandarin peel) was mixed with 100 g of garlic paste, and 12 g of water was added to adjust the concentration to make a total amount of 115 g. The deodorant of garlic paste is 0.069% by weight (0.079 / 115 × 100) as a solid substance. This was designated as Example 1 (treated garlic-1). Similarly, 5 g of a deodorant (132 mg of solids derived from Satsuma mandarin peel) was mixed with 100 g of garlic paste, and 10 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of the garlic paste is 0.115% by weight (0.132/115 × 100) as a solid substance. This was designated as Example 2 (treated garlic-2).

Similarly, 10 g of a deodorant (263 mg of solids derived from Satsuma mandarin peel) was mixed with 100 g of garlic paste, and 5 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of the garlic paste is 0.229% by weight (0.263 / 115 × 100) as a solid substance. This was designated as Example 3 (treated garlic-3). Similarly, 15 g of a deodorant (395 mg of onion-derived solids) was mixed with 100 g of garlic paste. The deodorant of the garlic paste is 0.343% by weight (0.395 / 115 × 100) as a solid substance. This was designated as Example 4 treatment (garlic-4).

A sensory test for the postprandial garlic odor of these garlic pastes was performed in the same manner as in Example 1. The results of the sensory test are shown in Table 3.

From the results in Table 3, as the effect of the deodorant of the present invention, Examples 1 to 4 in which the state was completely odorless in the evaluation 5 hours after the meal were designated as the Examples of the present invention. Therefore, it was confirmed that the deodorant was 0.069% by weight or more in terms of solid matter and was deodorized 5 hours after eating.

(Example 4 Deodorant derived from rice bran)
Solvent degreased rice bran was washed with ethyl alcohol and then air-dried. Extraction of the deodorant from 20 g of this degreased rice bran was carried out in the same manner as in Example 1 to prepare 1 liter of the extract. The amount of solid matter derived from degreased rice bran in the extract was 24.4 g (2.44% by weight). This aqueous solution was used as a deodorant for the garlic odor. The deodorant was slightly brown and transparent.

3 g of deodorant (73 mg of solids derived from defatted rice bran) was mixed with 100 g of garlic paste, and 12 g of water was added to adjust the concentration to make a total amount of 115 g. The deodorant of the garlic paste is 0.063% by weight (0.073 / 115 × 100) as a solid substance. This was designated as Example 1 (treated garlic-1). Similarly, 5 g of a deodorant (122 mg of a solid derived from defatted rice bran) was mixed with 100 g of garlic paste, and 10 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of the garlic paste is 0.106% by weight (0.122 / 115 × 100) as a solid substance. This was designated as Example 2 (treated garlic-2).

Similarly, 10 g of a deodorant (244 mg of a solid derived from defatted rice bran) was mixed with 100 g of garlic paste, and 5 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of the garlic paste is 0.212% by weight (0.244 / 115 × 100) as a solid substance. This was designated as Example 3 (treated garlic-3). Similarly, 15 g of a deodorant (366 mg of a solid derived from defatted rice bran) was mixed with 100 g of garlic paste. The deodorant of the garlic paste is 0.318% by weight (0.366 / 115 × 100) as a solid substance. This was designated as Example 4 (treated garlic-4).

A sensory test for the postprandial garlic odor of these garlic pastes was performed in the same manner as in Example 1. The results of the sensory test are shown in Table 4.

From the results in Table 4, as the effect of the deodorant of the present invention, Examples 1 to 4 in which the state was completely odorless in the evaluation 5 hours after the meal were designated as the Examples of the present invention. Therefore, it was confirmed that the deodorant was 0.063% by weight or more in terms of solid matter and was deodorized 5 hours after eating.

(Example 5 Deodorant derived from peanut shell)
The shell of a commercially available roasted peanut with a shell was ground with a walling blender. 40 g of ground peanut shells were treated in the same manner as in Example 1 to prepare 1 liter of peanut shell extract. The amount of solids derived from peanut shells in the extract was 30.8 g (3.08% by weight). This aqueous solution was used as a deodorant for the garlic odor. The deodorant was dark brown.

3 g of deodorant (92 mg of peanut shell-derived solids) was mixed with 100 g of garlic paste, and 12 g of water was added to adjust the concentration to make a total amount of 115 g. The deodorant of the garlic paste is 0.08% by weight (0.092 / 115 × 100) as a solid substance. This was designated as Example 1 (treated garlic-1). Similarly, 5 g of a deodorant (153 mg of peanut shell-derived solids) was mixed with 100 g of garlic paste, and 10 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of the garlic paste is 0.133% by weight (0.153 / 115 × 100) as a solid substance. This was designated as Example 2 (treated garlic-2).

Similarly, 10 g of a deodorant (306 mg of peanut shell-derived solids) was mixed with 100 g of garlic paste, and 5 g of water was added to adjust the concentration to bring the total amount to 115 g. The deodorant of the garlic paste is 0.266% by weight (0.306 / 115 × 100) as a solid substance. This was designated as Example 3 (treated garlic-3). Similarly, 15 g of deodorant (459 mg of peanut shell-derived solids) was mixed with 100 g of garlic paste. The deodorant of the garlic paste is 0.399% by weight (0.459 / 115 × 100) as a solid substance. This was designated as Example 4 (treated garlic-4).

A sensory test for the postprandial garlic odor of these garlic pastes was performed in the same manner as in Example 1. The results of the sensory test are shown in Table 5.

From the results in Table 5, as the effect of the deodorant of the present invention, Examples 1 to 4 in which the state was completely odorless in the evaluation 5 hours after the meal were designated as the Examples of the present invention. Therefore, it was confirmed that the deodorant was 0.08% by weight or more in terms of solid matter and was deodorized 5 hours after eating.

(Example 6 Deodorant for solid matter after extraction from radish)
The solid after extracting the deodorant having a garlic odor from the dried radish described in Example 1 with a 0.5% aqueous sodium hydrogen carbonate solution was washed with water until it became neutral and then dried. The dry solid was 22.0% of the dried radish. This dried product was finely powdered with a walling blender and then passed through a 32 to 16 mesh sieve, and the obtained fine powder was used as a powder deodorant for garlic.

The powdered radish deodorant was mixed with the garlic paste which had been ground with a mixer into a paste in an amount of 0.3, 0.5, 1.0, 1.5% by weight of the paste. These pastes were designated as Comparative Example 2 (treated garlic-1), Example 1 (treated garlic-2), Example 2 (treated garlic-3), and Example 3 (treated garlic-4), respectively. The garlic paste of each treated garlic is 99.7%, 99.5, 99.0, 98.5% by weight, respectively.

A sensory test for the postprandial garlic odor of these garlic pastes was performed in the same manner as in Example 1. The results of the sensory test are shown in Table 6.

From the results in Table 6, as the effect of the deodorant of the present invention, Examples 1 to 3 in which the state was completely odorless in the evaluation 5 hours after the meal were designated as the Examples of the present invention. Therefore, the deodorant for solids after being extracted from radish needs 0.5% by weight or more because it contains a small amount of active ingredients, and in Example 1, it is 0.5% by weight in terms of solids, and 5 hours after eating. It was confirmed that it was deodorized. Similar effects were observed with solid deodorants after extraction from onions, Satsuma mandarin peels, defatted rice bran, and peanut shells.

(Example 7 When packed in a bag using a deodorant extracted from onions)
Prepare 1000 g of a seasoning solution consisting of 40 g of a deodorant solution extracted from onions (1.5% by weight of solids derived from onions) and vinegar, salt, soy sauce and the like. In this case, the concentration of the deodorant solution of the seasoning liquid is 4.0% by weight. In addition, 800 g of garlic prepared in advance by soaking in 20% saline solution for about 5 hours to have a salt concentration of 2%. 80 g of this garlic is placed in a plastic pouch, filled with 100 g of seasoning liquid, and sealed. This was heat-treated at 85 ° C. for 30 minutes and immediately cooled in running water to give Comparative Example 2 (treated garlic-1). In this case, since the total amount is 180 g and the seasoning liquid is 100 g, the solid matter derived from the onion of the seasoning liquid is 0.06 g (100 × 4.0 / 100 × 1.5 / 100), and the total amount (180 g) is 0. It becomes 0.033% by weight (0.06 / 180 × 100). Similarly, 1000 g of a seasoning liquid mixed with 80 g of a deodorant solution is prepared. 80 g of garlic having a salt concentration of 2% in advance is placed in a plastic pouch, filled with 100 g of seasoning liquid, sealed, and heat-treated. In this case, since the deodorant concentration of the seasoning liquid is 8.0% by weight, the solid matter derived from the onion in the total amount (180 g) is 0.120 g (100 × 8.0 / 100 × 1.5 / 100). In the total amount (180 g), it is 0.066% by weight (0.120 / 180 × 100). This was designated as Example 1 (treated garlic-2).

Similarly, 1000 g of a seasoning liquid mixed with 120 g of a deodorant solution is prepared. 80 g of garlic having a salt concentration of 2% in advance is placed in a plastic pouch, filled with 100 g of seasoning liquid, sealed, and heat-treated. In this case, since the deodorant concentration of the seasoning liquid is 12.0% by weight, the solid matter derived from the onion in the total amount (180 g) is 0.180 g (100 × 12/100 × 1.5 / 100), and the total amount (180 g). Inside, it is 0.100% by weight (0.18 / 180 × 100). This was designated as Example 2 (treated garlic-3). Similarly, 1000 g of a seasoning liquid mixed with 160 g of a deodorant solution is prepared. 80 g of garlic having a salt concentration of 2% in advance is placed in a plastic pouch, filled with 100 g of seasoning liquid, sealed, and heat-treated. In this case, since the deodorant concentration of the seasoning liquid is 16.0% by weight, the total amount (180 g) of the solid matter derived from the onion is 0.240 g (100 × 16/100 × 1.5 / 100), and the total amount (180 g). Inside, it is 0.133% by weight (0.240 / 180 × 100). This was designated as Example 3 (treated garlic-4).

The bag-heated Comparative Example 2, Example 1, Example 2, and Example 3 were left at 20 ° C. for 7 months to examine their storage stability. When the quality of processed vegetable products filled and sealed in plastic bags, such as pickles, deteriorates, the filling liquid becomes cloudy and the bag expands. Therefore, the transparency of the filling liquid and the presence or absence of expansion of the bag were used as evaluation criteria for storage stability. The test results are shown in Table 7.

From the results shown in Table 7, the filling liquid of the raw garlic filled and sealed in a plastic bag with the seasoning liquid became clearly cloudy and the bag expanded after only 7 days. However, the seasoned garlic sterilized by heating with the addition of the deodorant according to the present invention was confirmed to have high storage stability without clouding or swelling of the bag even after 7 months.

A sensory test for the postprandial garlic odor of garlic immediately after heating was performed in the same manner as in Example 1. The results of the sensory test are shown in Table 8.

From the results in Table 8, as the effect of the deodorant of the present invention, the product which became completely odorless in the evaluation 5 hours after eating was designated as the example product of the present invention. Therefore, it was confirmed that the deodorant of the example product was 0.066% by weight or more in terms of solid matter, and was deodorized 5 hours after eating. As a result, the same effect was observed with a deodorant prepared from radish, Satsuma mandarin peel, defatted rice bran, peanut shell, and the like.

(Example 8 Immersion treatment in a deodorant solution derived from Satsuma mandarin peel)
120 ml of 20, 30, and 50% by weight aqueous solutions of the deodorant (2.63% by weight of solid matter) extracted from the peel of Satsuma mandarin described in Example 3 were prepared, respectively. Each deodorant aqueous solution was placed in a plastic container (19.8 × 15.0 cm, depth 4.0 cm). Eight garlic bulbs (440-450 g in total) were added thereto to prepare Examples 1 to 3 (deodorant-immersed bulbs-1, 2, 2, and 3), respectively, and the bulbs were left indoors for 24 hours. For comparison, Comparative Example 1 (water-immersed bulbs) in which garlic soaked in water was treated in the same manner instead of the deodorant solution was prepared. In this case, about 0.5 cm below the bulb was immersed in the deodorant solution. After the dipping treatment, each garlic was left indoors for 1 to 2 days and air-dried. In this case, the solid matter derived from the unshu mikan peel of Example 1 (deodorant-immersed bulb-1) was 0.53% by weight (120 × 20/100 × 2.63/100 × 100/120), Example. The solid matter of 2 (deodorant-immersed bulb-2) was 0.79% by weight (120 × 30/100 × 2.63/100 × 100/120), and that of Example 3 (deodorant-immersed bulb-3). The solid matter is 1.32% by weight (120 × 50/100 × 2.63 / 100 × 100/120).

After peeling the bulbs of these garlic, they were grated, and 10 g of them were eaten as a condiment at the time of meal, and the same procedure as in Example 1 was carried out. The results of the sensory test are shown in Table 9.

From the results in Table 9, it was clarified that the garlic bulbs deodorized by the method of the present invention were clearly deodorized or deodorized after eating. The deodorant in this case may be that the deodorant inactivated the alliinase, an alliinase. The reason is that the deodorant is absorbed from the vascular bundle sheath and inactivates alliinase, so even if alliinase and alliin come into contact with garlic, it can be considered that there is no odor that remains until the next day. This result was also the same with deodorants prepared from radish, onions, defatted rice bran, peanut shells and the like. Further, the same result was obtained by using garlic peeled scales and sections instead of bulbs, and the scales were deodorized after meals in about 5 hours and the sections in about 5 minutes.

(Example 9 Deodorant beverage extracted from radish)
Comparative Example 2 (deodorant mixed water-1) in which 90 ml of water was mixed with 10 ml of a deodorant solution (1.68% by weight of a solid substance derived from a diecon) extracted from the diecon described in Example 1, a deodorant solution. Example 1 (deodorant mixed water-2) in which 80 ml of water was mixed with 20 ml, and Example 2 (deodorant mixed water-3) in which 70 ml of water was mixed with 30 ml of the deodorant solution were prepared. Further, for comparison, 100 ml of water was designated as Comparative Example 1 (drinking water section). The solid matter derived from the radish of Comparative Example 2 (deodorant mixed water-1) is derived from 0.168 g (0.168% by weight) of the radish, and the solid matter derived from the radish of Example 1 (deodorant mixed water-2) by weight%. The solid matter is 0.336 g (0.336% by weight), and the solid matter derived from the radish of Example 2 (deodorant mixed water-3) is 0.504 g (0.504% by weight).

At the time of meal, 8 g of raw garlic slices were fed while drinking 100 ml each of deodorant mixed water-1, -2, and -3. As a comparative control, 100 ml of water was drunk. After eating, a third party who was sensitive to odor was asked to evaluate bad breath. In addition, in order to strictly judge the deodorant effect, the householder was asked to evaluate the odor of the bedroom (6 tatami mats) when waking up the next morning (13 to 15 hours after eating). There were 5 panelists each, for a total of 20 people. The results of the sensory test are as shown in Table 10.

From the above results, Comparative Example 2 (deodorant mixed water-1) had little effect because it was as thin as 10 ml of the deodorant solution, but Examples 1 and 2 of 20 ml or more became completely odorless after 5 hours, and the present invention. It was revealed that when the deodorant solution was taken at the time of meal, the deodorant was clearly deodorized or deodorized after the meal. As a result, the same effect was observed with a deodorant prepared from onions, defatted rice bran, peanut shells, and the like.

The deodorant effect of the harvested garlic is recognized by spraying the solid matter as fertilizer on the water in the field before harvesting, and the garlic itself is deodorized without any special deodorizing treatment on the garlic after harvesting. It is possible to have an effect. In this way, the garlic-smelling deodorant is a vegetable residue or fruit that has been discarded as industrial waste by the vegetable-based food industry (for example, cut vegetables, pickles industry), fruits and vegetable production and processing industries. The skin and core of vegetables can also be used effectively and efficiently, and it is highly possible that they can be a powerful technology for creating new industries, which is thought to contribute to the internationalization of agriculture.

Claims (6)

Sections or flake of garlic soaked in water or liquid seasoning, or a non-peeling scaly or garlic odor by being added to the bulbs or garlic paste, a deodorant garlic odor deodorizing,
0.06% to 100% of the weight of the garlic slices or scales, or non-peeled scales, or bulbs or a mixture of the garlic paste with the deodorant added, the deodorant in terms of solids Have and
In an aqueous solution of sodium hydrogen carbonate, one or more edible or inedible water-insoluble substances of any one or more of vegetables, wild plants / wild plants, spicy vegetables, fruits, grains, potatoes, and beans are placed in an aqueous solution of sodium hydrogen carbonate. A garlic-smelling deodorant characterized in that the extract that elutes during heat treatment is used as it is , or neutralized, concentrated, or powdered . A garlic-smelling deodorant beverage, which comprises mixing the garlic-smelling deodorant according to claim 1 with a beverage. In the method for producing a deodorant that deodorizes the garlic odor of garlic slices or scales soaked in water or seasoning liquid, or non-peeled scales, or bulbs or garlic paste.
In an aqueous sodium hydrogen carbonate solution, one or more edible or inedible water-insoluble substances of any one or more of vegetables, wild vegetables / wild grasses, spicy vegetables, fruits, grains, potatoes, and beans are placed in an aqueous sodium hydrogen carbonate solution. The extract obtained by heat treatment and eluted by the heat treatment is used as it is, or neutralized, concentrated, or powdered to obtain the deodorant, and the garlic slices or scales, or unpeeled scales, or scales. Alternatively, production of a garlic-smelling deodorant, wherein the deodorant has a weight of 0.06% to 100% of the weight of the mixture in which the deodorant is added to the garlic paste in terms of a solid substance. Method. In the method of deodorizing the garlic odor, which deodorizes the garlic odor of garlic slices or scales soaked in water or seasoning liquid , or non-peeled scales, or bulbs or garlic paste.
In an aqueous solution of sodium hydrogen carbonate, one or more edible or inedible water-insoluble substances of any one or more of vegetables, wild vegetables / wild grasses, spicy vegetables, fruits, grains, potatoes, and beans are placed in an aqueous solution of sodium hydrogen carbonate. The garlic-smelling deodorant produced by directly, neutralizing, concentrating, or powdering the extract that elutes during heat treatment is used as the garlic slices or scales, or unpeeled scales, or Add to the scale or the garlic paste,
The deodorant, sections or scale of the garlic or non-peeling scaly or 0.06% to 100% of the weight of the deodorant solid basis of the weight of the bulb or the added mixture to the garlic paste, A method for deodorizing a garlic odor, which is characterized by having in. In the method for deodorizing the garlic odor according to claim 4,
A method for deodorizing a garlic odor, which comprises sealing a garlic section or scale, or a non-peeled scale, or a bulb or the garlic paste to which the deodorant is added, in a container. In the method for deodorizing the garlic odor according to claim 5.
A method for deodorizing a garlic odor, which comprises sealing the container and then heat sterilizing at 70 ° C. to 85 ° C. for 10 to 30 minutes.