Title:
NON-SMELLING GARLIC
Document Type and Number:
Japanese Patent JP2561212
Kind Code:
B2
Abstract:
PURPOSE: To efficiently remove the smell of garlic without deteriorating the original taste and medicinal ingredients of the garlic and provide non-smelling garlic useful as a nutritive food, a raw material for medicines, etc., by treating the solid content or extract of the garlic with the mineral of milk.
CONSTITUTION: The solid content of garlic such as the bulb of the garlic and/or the extract of the garlic prepared by grinding the bulb and subsequently filtering the ground product is retained at 30-50°C. The solid content or the extract of the garlic is mixed with the mineral of milk such as a whey mineral, and stirred at 10-70°C, preferably 30-50°C, for 1-3hrs for their reaction to selectively and efficiently provide the objective non-smelling garlic useful for nutritive foods, various food raw materials, cosmetics, medicine raw materials, ampuled liquid medicines, etc., quite without deteriorating the original taste and medicinal ingredients of the garlic. The whey mineral is prepared by mainly concentrating the mineral from a whey which is a by-product on the production of cheeses from milk.
Inventors:
SASAKI YOSHIMASA
Application Number:
JP5466893A
Publication Date:
December 04, 1996
Filing Date:
February 22, 1993
Export Citation:
Assignee:
FUAIN KAGAKU KENKYUSHO KK
International Classes:
A23L19/00; (IPC1-7): A23L1/212
Attorney, Agent or Firm:
Toda Chikio