JPS5856622B2 - High-speed deodorization method for raw garlic bulbs - Google Patents
High-speed deodorization method for raw garlic bulbsInfo
- Publication number
- JPS5856622B2 JPS5856622B2 JP56069389A JP6938981A JPS5856622B2 JP S5856622 B2 JPS5856622 B2 JP S5856622B2 JP 56069389 A JP56069389 A JP 56069389A JP 6938981 A JP6938981 A JP 6938981A JP S5856622 B2 JPS5856622 B2 JP S5856622B2
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- raw garlic
- speed
- deodorization method
- garlic bulbs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000004611 garlic Nutrition 0.000 title claims description 18
- 238000000034 method Methods 0.000 title claims description 4
- 238000004332 deodorization Methods 0.000 title claims description 3
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims description 17
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 229940041616 menthol Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 241001247145 Sebastes goodei Species 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011899 heat drying method Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】
皮をむいた生にんにくの球根を、縦、横２．５ミリの間
隔に０．５：ＩＪ位の針を鉄板に無数に植込んだ針で、
にんにく球根を上から、貫通するまで、さし込みたる後
、針を引き抜いた、にんにく球根、１０Ｋｙ、又は、２
ミリ〜３ミリの厚さにスライスした、にんに＜１０Ｋｐ
を、鉄製のタンクに入れ、メントールの５万倍の水溶液
をにんにく層の上に数センチかぶるまで入れ、食用酸ｓ
ｏ ｏ ｃｃと、粉末唐辛子５０．９を、よく混ぜ合
せたる液を、タンク内へ流し込み、タンクの覆を固定し
、エアーコンプレッサーのタンクの気圧が、４０に２に
達した時、瞬間開閉バルブを開け、にんにくの入ってい
るタンク内に急速に圧搾空気を送り込み、そのまま５分
間放置したる後、圧搾空気を抜き取り脱臭出来たにんに
くを取り出し、水気を取り去り、ポリエチレン袋か、ガ
ラス瓶に入れ、真空包装をなす。[Detailed description of the invention] Peeled raw garlic bulbs are placed in a steel plate with numerous needles of approximately 0.5:IJ at intervals of 2.5 mm vertically and horizontally.
Insert the garlic bulb from above until it penetrates, then pull out the needle. Garlic bulb, 10Ky or 2
Garlic <10Kp, sliced to a thickness of mm to 3 mm
Place in an iron tank, add an aqueous solution 50,000 times stronger than menthol until it covers the garlic layer by a few centimeters, and add edible acid S.
Pour the mixture of o o cc and powdered chili pepper 50.9 into the tank, fix the cover of the tank, and when the air pressure of the air compressor tank reaches 40.2, turn on the instantaneous opening/closing valve. Open the container, rapidly pump compressed air into the tank containing garlic, leave it as it is for 5 minutes, then remove the compressed air and take out the deodorized garlic, remove the moisture, put it in a polyethylene bag or glass bottle, and vacuum it. Make the packaging.
又、乾燥にんにくＩＫ２に対し、食用酸１５ ＣＣとメ
ントールの５万倍の水溶液２，０００ ｃｃと、粉末唐
辛子５ｇを、よく混ぜ合せた液に、乾燥にんにくを漬は
込み、そのまま、３０分〜５０分放置し、よく液のしみ
込んだ時鉄製タンクに入れ、エアーコンプレッサーのタ
ンクの気圧が２０に２に達した時、瞬間開閉バルブを開
け、そのまま５分間放置した後、圧搾空気を抜き取り、
脱臭できたにんにくを取り出し、ミキサーでペースト状
となし、ポリエチレン袋かガラスビンに入れて真空包装
をなす。Also, for dried garlic IK2, mix well 15 cc of edible acid, 2,000 cc of an aqueous solution 50,000 times the amount of menthol, and 5 g of powdered chili pepper, and soak the dried garlic in a solution for 30 minutes or more. Leave it for 50 minutes, and when the liquid has soaked in well, put it in a steel tank, and when the air pressure in the air compressor tank reaches 20.2, open the instant on-off valve, leave it as it is for 5 minutes, and then remove the compressed air.
Remove the deodorized garlic, make it into a paste in a mixer, and vacuum pack it in a polyethylene bag or glass bottle.
以上の説明から明らかな如く、本方法はメントール水溶
液、食用酸および唐辛子粉末の脱臭用剤を圧搾空気の圧
力を利用して、生にんにくの細胞の奥深くまで浸透させ
、生にんにくの組織を破壊することなく容易に脱臭の目
的を達することができる。As is clear from the above explanation, this method utilizes the pressure of compressed air to penetrate deep into the cells of raw garlic, destroying the tissue of the raw garlic. The purpose of deodorization can be easily achieved without any problems.
この製法による脱臭にんにくは、各種の料理に使用され
栄養価を高め、又呈味の増強に役立つのであるが、又、
非加熱乾燥法により、乾燥したるにんにくを粉末になせ
ば、パウダーとして使用できるばかりでなく、水で混合
するだけで、ペースト状生にんにくに再生出来、非常に
便利であり、又、固形脱臭にんにくの場合は、嗜好物と
して、醤油漬、蜂蜜漬等に利用出来、其の用途範囲は広
いのである。The deodorized garlic produced by this method is used in various dishes to increase its nutritional value and enhance its flavor.
If dried garlic is made into powder using a non-heat drying method, it can not only be used as a powder, but also be regenerated into a paste-like raw garlic just by mixing with water, which is very convenient. In this case, it can be used as a pickled food in soy sauce, honey, etc., and its range of uses is wide.
Claims (1)
子粉末と共に圧搾空気により圧搾処理することを特徴と
する生にんにく球根のバイスピード脱臭法。1. A bi-speed deodorization method for raw garlic bulbs, which comprises compressing raw garlic together with a menthol aqueous solution, edible acid, and chili powder using compressed air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56069389A JPS5856622B2 (en) | 1981-05-11 | 1981-05-11 | High-speed deodorization method for raw garlic bulbs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56069389A JPS5856622B2 (en) | 1981-05-11 | 1981-05-11 | High-speed deodorization method for raw garlic bulbs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57186453A JPS57186453A (en) | 1982-11-16 |
| JPS5856622B2 true JPS5856622B2 (en) | 1983-12-15 |
Family
ID=13401188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56069389A Expired JPS5856622B2 (en) | 1981-05-11 | 1981-05-11 | High-speed deodorization method for raw garlic bulbs |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5856622B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4741914A (en) * | 1984-11-13 | 1988-05-03 | Ajinomoto Co., Inc. | Flavor enhancing seasoning containing deodorized garlic extract and process |
| JP5665460B2 (en) * | 2009-12-28 | 2015-02-04 | 花王株式会社 | Liquid seasoning |
-
1981
- 1981-05-11 JP JP56069389A patent/JPS5856622B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57186453A (en) | 1982-11-16 |
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