JP6875693B2 - ニンニク臭の消臭剤および消臭飲料、消臭剤の製造方法、ならびに消臭方法 - Google Patents
ニンニク臭の消臭剤および消臭飲料、消臭剤の製造方法、ならびに消臭方法 Download PDFInfo
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Description
以下に実施例を挙げて本発明をさらに詳しく説明する。ダイコン1.0kgを水洗後、スライサーで厚さ約0.5cmの切片にする。これをプラスチック製の角ザルに敷いて天日乾燥し、乾燥ダイコンとする。乾燥ダイコンは94.6g(乾燥歩留り9.5%)であった。乾燥ダイコンに20倍量の水を加え、マグネチックスターラーで3時間撹拌してからステンレスのザルで漉して残渣を得る。この操作を、漉し液の糖の反応が陰性になるまで繰り返す。
タマネギ1.0kgをスライサーで厚さ0.5cm程度の切片にする。これをプラスチックの角ザルに敷いて、天日乾燥し、乾燥タマネギとする。乾燥タマネギは52.5g(乾燥歩留り5.3%)であった。乾燥タマネギから消臭剤の抽出を実施例1と同様な方法で行い、抽出液1リットルを調製した。抽出液中のタマネギに由来する固形物は15.0g(1.50重量%)であった。この水溶液をニンニク臭の消臭剤とした。消臭剤は透明な淡褐色であった。
ウンシュウミカン果皮1kgを幅1cm程度にする。これを、天日乾燥し、乾燥果皮とする。乾燥果皮は296g(乾燥歩留り29.6%)であった。これを、ワ―リングブレンダ―で摩砕した。この乾燥果皮20gを試料とし、実施例1と同様な方法で処理し、抽出液1リットルを調製した。抽出液中のウンシュウミカン果皮に由来する固形物は26.3g(2.63重量%)であった。この水溶液をニンニク臭の消臭剤とした。消臭剤は透明でやや褐色の淡橙色であった。
エチルアルコールで洗浄してから風乾したコメヌカを脱脂コメヌカとした。この脱脂コメヌカ20gから消臭剤の抽出を実施例1と同様な方法で行い、抽出液1リットルを調製した。抽出液中の脱脂コメヌカに由来する固形物は24.4g(2.44重量%)であった。この水溶液をニンニク臭の消臭剤とした。消臭剤はやや褐色で透明であった。
市販の炒った殻付きラッカセイの殻の部分をワ―リングブレンダ―で摩砕した。摩砕したラッカセイの殻40gを実施例1と同様な方法で処理し、ラッカセイの殻の抽出液1リットルを調製した。抽出液中のラッカセイの殻に由来する固形物は30.8g(3.08重量%)であった。この水溶液をニンニク臭の消臭剤とした。消臭剤は濃褐色であった。
実施例1で述べた、乾燥したダイコンから0.5%炭酸水素ナトリウム水溶液でニンニク臭の消臭剤を抽出した後の固形物を、中性になるまで水洗してから乾燥した。乾燥固形物は乾燥ダイコンの22.0%であった。この乾燥物をワ―リングブレンダ―で微粉末化してから、32〜16メッシュのふるいを通し、得られた微粉末をニンニクの粉末消臭剤とした。
タマネギから抽出した消臭剤溶液40g(タマネギに由来する固形物は1.5重量%)と食酢、塩、醤油等々からなる調味液、1000gを調製する。この場合、調味液の消臭剤溶液の濃度は4.0重量%である。また、予め20%食塩水に約5時間漬けて塩分濃度を2%にしたニンニク800gを調製する。このニンニク80gをプラスチック製の小袋中に入れ調味液100gで充填密封する。これを85℃で30分間加熱処理後、直ちに流水中で冷却し、比較例2(処理ニンニク-1)とした。この場合、総量が180gで、調味液は100gなので、調味液のタマネギに由来する固形物は0.06g(100×4.0/100×1.5/100)、総量(180g)中では0.033重量%(0.06/180×100)になる。同様に消臭剤溶液80gを混合した調味液、1000gを調製する。予め塩分濃度を2%にしたニンニク80gをプラスチック製の小袋中に入れ調味液100gで充填密封し、加熱処理する。この場合、調味液は消臭剤濃度が8.0重量%なので、総量中(180g)のタマネギに由来する固形物は0.120g(100×8.0/100×1.5/100)、総量(180g)中では0.066重量%(0.120/180×100)になる。これを実施例1(処理ニンニク−2)とした。
実施例3に記述したウンシュウミカン果皮から抽出した消臭剤(固形物は2.63重量%)の20、30、50重量%水溶液120mlを夫々調製した。各消臭剤水溶液を、プラスチック製の容器(19.8×15.0cm、深さ4.0cm)に入れた。これに、ニンニクの鱗茎各8個(計440〜450g)を入れ、夫々実施例1〜3(消臭剤浸漬鱗茎-1、-2、-3)とし、室内に24時間放置した。また比較のために、消臭剤溶液の代りに水に浸漬したニンニクを同様に処理した比較例1(水浸漬鱗茎)を作成した。この場合、鱗茎の下部0.5cm程度が消臭液に浸漬した。浸漬処理後、各ニンニクを室内に1〜2日間放置しで風乾した。この場合、実施例1(消臭剤浸漬鱗茎-1)のウンシュウミカン果皮に由来する固形物は0.53重量%(120×20/100×2.63/100×100/120)、実施例2(消臭剤浸漬鱗茎-2)の固形物は0.79重量%(120×30/100×2.63/100×100/120)、実施例3(消臭剤浸漬鱗茎-3)の固形物は1.32重量%(120×50/100×2.63/100×100/120)である。
実施例1に記述したダイコンから抽出した消臭剤溶液(ダイコン由来の固形物1.68重量%)10mlに水90mlを混合した比較例2(消臭剤混合水-1)、消臭剤溶液20mlに水80mlを混合した実施例1(消臭剤混合水-2)、消臭剤溶液30mlに水70mlを混合した実施例2(消臭剤混合水-3)を調製した。また、比較のために水100mlを比較例1(飲料水区)とした。比較例2(消臭剤混合水-1)のダイコンに由来する固形物は0.168g(0.168重量%)、実施例1(消臭剤混合水-2)重量%のダイコンに由来する固形物は0.336g(0.336重量%)、実施例2(消臭剤混合水-3)のダイコンに由来する固形物は0.504g(0.504重量%)である。
Claims (6)
- 水若しくは調味液に浸したニンニクの切片または鱗片、または非剥皮鱗片、または鱗茎もしくはニンニクペーストに添加されることによりニンニク臭を消臭するニンニク臭の消臭剤であって、
前記ニンニクの切片または鱗片、または非剥皮鱗片、または鱗茎もしくは前記ニンニクペーストに前記消臭剤が添加された混合物の重量の0.06%〜100%の重量を前記消臭剤が固形物換算で有し、
野菜類、山菜・野草類、香辛野菜類、果実類、穀類、イモ類、及び、豆類の何れか1種以上の可食部又は非可食部の非水溶性物質を炭酸水素ナトリウム水溶液中で加熱処理した際に溶出する抽出液を、そのまま、または中和、または濃縮、もしくは粉末にすることを特徴とするニンニク臭の消臭剤。 - 請求項1に記載のニンニク臭の消臭剤を、飲料に混合したことを特徴とするニンニク臭の消臭飲料。
- 水若しくは調味液に浸したニンニクの切片または鱗片、または非剥皮鱗片、または鱗茎もしくはニンニクペーストのニンニク臭を消臭する消臭剤の製造方法において、
野菜類、山菜・野草類、香辛野菜類、果実類、穀類、イモ類、及び、豆類の何れか1種以上の可食部又は非可食部の非水溶性物質を炭酸水素ナトリウム水溶液中で加熱処理し、前記加熱処理により溶出した抽出液を、そのまま、または中和、または濃縮、もしくは粉末にすることで前記消臭剤とし、前記ニンニクの切片または鱗片、または非剥皮鱗片、または鱗茎もしくは前記ニンニクペーストに前記消臭剤が添加された混合物の重量の0.06%〜100%の重量を前記消臭剤が固形物換算で有することを特徴とするニンニク臭の消臭剤の製造方法。 - 水若しくは調味液に浸したニンニクの切片または鱗片、または非剥皮鱗片、または鱗茎もしくはニンニクペーストのニンニク臭を消臭するニンニク臭の消臭方法において、
野菜類、山菜・野草類、香辛野菜類、果実類、穀類、イモ類、及び、豆類の何れか1種以上の可食部又は非可食部の非水溶性物質を炭酸水素ナトリウム水溶液中で加熱処理した際に溶出する抽出液を、そのまま、または中和、または濃縮、もしくは粉末にすることにより生成されるニンニク臭の消臭剤を、前記ニンニクの切片または鱗片、または非剥皮鱗片、または鱗茎もしくは前記ニンニクペーストに添加し、
前記消臭剤が、前記ニンニクの切片または鱗片、または非剥皮鱗片、または鱗茎もしくは前記ニンニクペーストに添加された混合物の重量の0.06%〜100%の重量を前記消臭剤が固形物換算で有することを特徴とするニンニク臭の消臭方法。 - 請求項4に記載のニンニク臭の消臭方法において、
前記消臭剤が添加された、前記ニンニクの切片または鱗片、または非剥皮鱗片、または鱗茎もしくは前記ニンニクペーストを、容器に密封することを特徴とするニンニク臭の消臭方法。 - 請求項5に記載のニンニク臭の消臭方法において、
前記容器に密封した後、更に70℃〜85℃で10分〜30分間加熱殺菌することを特徴とするニンニク臭の消臭方法。
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