JPS5836950B2 - How to process garlic - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing garlic.

In general, garlic is a perennial plant of the Liliaceae family whose entire body has a strong odor and whose bulbs are used as a condiment or medicine, and has been used worldwide as a spice and tonic since ancient times.

However, since it has an extremely strong aroma (odor), it tends not to match the dietary preferences of Japanese people, so it is not commonly used.

However, it was discovered that garlic's strong aroma is caused by the fact that when the new amino acid allin is ground up, it turns into a substance called allicin, which gives off the unique aroma.

Furthermore, this allicin combines with vitamin B1 and becomes B1.
Allithiamine, which is more potent than the standard althiamine, is extracted as crystals.

Due to the presence of this aliciamin, vitamin B1, which has a limited intestinal absorption, is absorbed extra, and the body tissues and B1
The medicinal effect of increasing the affinity between the two should be fully utilized.

Thus, it has become possible to chemically synthesize allithiamine, and there are some that can produce the same effect as edible garlic by taking only a few doses without causing any unpleasant odor.

However, even if alichiamine could be produced by chemical synthesis, it cannot be denied that the production would require a considerable cost and therefore the unit price of the product would be high.

Moreover, natural garlic does not consist only of allithiamine, and it is preferable to use naturally produced garlic itself rather than chemically synthesized garlic for human consumption or consumption. Needless to say.

In particular, in recent years, there has been a strong tendency to advocate and promote a diet of natural products, and there is a strong demand for the development of ways to consume garlic itself, especially to eliminate the odor and spiciness characteristic of garlic. The present invention aims to provide a method for processing garlic that can almost eliminate the odor and spiciness characteristic of garlic.

The method of the present invention will be explained below.

First, as a preliminary step in the method of the present invention, a broth obtained mainly from dried seaweed such as young seaweed is prepared, while peeled raw garlic is heated under weak steam (100'C or higher).
To prepare a broth for steaming, soak 1 part of young cloth in a ratio of 30 parts of water.

The immersion time is about 3 hours, and after the immersion, it is boiled for about 1 minute.

According to this experimental example, 402 pieces of young cloth were soaked in 1.200 g of water and boiled for 1 minute to obtain about 9301 pieces of broth.

This broth is cooled to 1-8°C to avoid spoilage.

Next, regarding the steaming of raw garlic, an appropriate amount of peeled garlic is steamed with mild steam for an appropriate time within a range of 2 to 10 minutes to the extent that it does not lose its original shape.

That is, depending on the purpose, if you want the garlic to be a little firmer, you can steam it for about 2 minutes, and if you want it to be softer, you can steam it for about 10 minutes.

Steaming garlic so that it does not lose its original shape depends on the intended use, as described above, but it is also preferable from the standpoint of increasing commercial value.

Then, add 1 liter of steamed garlic to about 9.3 liters of the broth prepared as described above and cool it to about 1 to 8 degrees Celsius.
Soak for 10 days.

Within two days after soaking, the deodorizing effect has already been achieved.

The broth of about 9.3 is obtained by soaking garlic IOOr in the broth of about 9302, and the amount varies depending on the method of dehydration of the young cloth taken out.

A second example of this process is as follows.

First, the young cloth 1 is soaked in fresh water 30 for 3 hours.

Add 10 parts raw garlic to this water and boil for about 1 minute.

Separately, soak Wakafu 1 in 30% fresh water for 3 hours and make OC1.
ノJ-l日JA 久σF し”;F&( 1 -1
Hana'cJ6 Shivno7'F. (I K't) Cook the garlic that was boiled for 1 minute in low steam for 2 minutes to 1 minute.
Steam for 0 minutes.

Further, the steamed garlic is immersed at a ratio of 1 part in broth 8 to 10, which is prepared by soaking young cloth 1 in 30 parts fresh water for 3 hours, boiling it for 1 minute, and cooling it, and leaving it for 2 to 10 days.

Most of the bad odor will be gone by the second day.

According to the method of the present invention described above, raw garlic can be economically and easily deodorized and pungent removed in a very short time, so it is suitable for human consumption, and natural garlic can be used without using chemically synthesized allithiamine. Since it can be eaten as is, it has extremely high nutritional effects and has developed the most preferable way to eat it.

Furthermore, since the garlic processed according to the present invention can be dried and used in the form of powder or granules, it can also be used as a medicinal agent.

Furthermore, before drying, garlic can be ground into a paste and mixed into noodles and other foods.

Note that the processing steps of the present invention may be variously changed to other alternative means, and slight additions or changes may be made to the steps.

Claims (1)

[Claims] 1 Mainly dried young cloth was soaked for about 3 hours in a ratio of 1 part young cloth to 30 parts water, and then boiled for about 1 minute. After steaming with weak steam for an appropriate time within the range of 2 to IO minutes so as not to collapse the original shape, it was cooled to 1 to 8°C, and the ratio of about 9.3 parts of the cooled young cloth broth to 1 part of the cooled garlic was steamed. A method for processing garlic characterized by soaking it in a liquid for 2 to 10 days.