JPS59151855A - Processing of garlic - Google Patents
Processing of garlicInfo
- Publication number
- JPS59151855A JPS59151855A JP58024195A JP2419583A JPS59151855A JP S59151855 A JPS59151855 A JP S59151855A JP 58024195 A JP58024195 A JP 58024195A JP 2419583 A JP2419583 A JP 2419583A JP S59151855 A JPS59151855 A JP S59151855A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- mentai
- roe
- food
- taste
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はｆんｆ＜ｆめんたいをから捷せた新規な食品に
関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel food product made from ff<f mentai.
にんにくそのものに、すりおろすことにより、あるいは
小片にきざむことにより、香辛料的な使わハ方や酒に漬
けることによりにんに〈？ｆ！！ｌを造る等の方法の他
は、加工方法としてけにんｆ〈そのものを醤油漬、け、
梅酢漬は等することにより、珍味２して、また栄養、健
康食品さして用いられているにすぎない。生ｒんπく、
アルいは生状態に近いにんにくにあっては、おいしく栄
養素にも富むものであるが、特有のくさみがあり、その
加工方法にも限度があり、前述した如く長期間に亘り醤
油あるいは梅酢等に漬けることにより、内部まで当該味
を浸透させ、にんπ〈の臭いの他に特有の味、成分まで
も排出してしまう方法をとっているのが現状である。Garlic itself can be used as a spice, by grating it or chopping it into small pieces, or by soaking it in alcohol. f! ! In addition to methods such as making l, other processing methods include soaking the whole thing in soy sauce,
Pickled plums are not only considered a delicacy, but also used as a nutritional and health food. Raw,
When it comes to raw garlic, it is delicious and rich in nutrients, but it has a unique taste and there are limits to how it can be processed. Therefore, the current method is to allow the taste to penetrate into the inside and exhaust the unique taste and ingredients in addition to the smell of garlic π.
捷だ数の子、たら子等の魚卵をからし漬けしてなる所謂
めんたいは、塩分及びからづが強いことで有名な加工食
品であるが、その捷ま食することが通常であり、一部友
好家には珍重されているが、子供あるいけからさに弱い
人、あるいは高血圧で塩分をひかえている人は裳−する
ことができないものである。The so-called mentai, which is made by pickling fish roe such as shredded herring roe and cod roe, is a processed food that is famous for its salty and salty content. It is highly prized by friends, but children, people who are sensitive to sacrificial acts, or people who have high blood pressure and are avoiding salt intake cannot wear it.
本発明にあっては、生状態ｒ近い状態で、゛かつにんに
く特有の〈享みは脱臭さり、るとともに、その成分及び
味はその捷まのにんにくに対して、低塩よりなる所謂め
んたいをから寸せることにより、そオ］単独では味わう
ことのできないにんにくの味吉めんたいの味とを合わせ
た美味で独特の風味を有する新規な加工食品を案出した
ものであり、にんｆ〈そのものを食することに抵抗のあ
った人、あるいはめんたいそのものを賞するこさができ
ない人にあっても、酒の肴き（７て、あるいは御総菜と
して美味しく食することができるとともに、塩分をひか
えている人にあっても低塩食品であることから食するこ
とがでキ、シかもにんにくのもつ豊富な栄養素も充分生
かさねでいることから、広く健康食品としても優力た特
性を有するにんにくの加工力法を提供せんとするもので
ある。In the present invention, in a state close to the raw state, the unique flavor of cutlet garlic is deodorized, and its components and taste are lower in salt compared to raw garlic. We have devised a new processed food that has a delicious and unique flavor that combines the taste of garlic and the taste of garlic that cannot be tasted by itself, and that it has a unique taste. Even for those who are reluctant to eat mentai or who cannot appreciate mentai itself, it can be eaten deliciously as an accompaniment to sake or as a side dish, and is low in salt. Since it is a low-sodium food, it can be eaten even by people with disabilities, and since the rich nutrients contained in garlic are not fully utilized, garlic has excellent properties as a health food for a wide range of people. This paper aims to provide a machining force method.
本発明の構成に、塩蔵されてなるにんｆ〈を、長時間に
亘り水浸は及び水の取り替えを繰り返すこ七により塩抜
き及びにんにく特有のくさみを脱臭する第１工程、該ｆ
んにくを調味液に消けて味つけする第２工程、該にんｆ
〈と数の子等の魚卵全から（７漬けしてなる低塩の所６
肖めんたいとを攪拌機にて攪拌し、にんにく周面に前記
めＡたいをから才せる第３工程よりなることを特徴とす
るにんにくの加工方法に関するものであり、以下本発明
の実施例を図面に基づき説明する。The structure of the present invention includes a first step of removing salt and deodorizing the characteristic bitterness of garlic by soaking the salted garlic f< in water for a long time and repeatedly replacing the water.
The second step of seasoning the garlic by dissolving it in the seasoning liquid, the garlic f
〈Low salt made from whole fish roes such as herring roe (7)
This invention relates to a method for processing garlic characterized by a third step of stirring the grains with a stirrer and leaving the grains on the peripheral surface of the garlic. I will explain based on this.
２２”−２３°程度の塩度を有する塩蔵されてなるにん
にくは、１ず第１工程Ｉにおいて４８時間程度の長時間
に亘り水浸けし塩分を含む水を排出し、また新たに水を
替える作業を３回ぐらい繰り返して行ない ７°〜８°
程度の低塩の状態にされる。にんにくのくさみは、塩蔵
された状態にてもある程度抜け、また第１工程の塩抜き
工程でさらに脱臭さねるものである。次に、第２工程２
にてこのＫＡ、にくを調味故につけ、所要味に仕土げる
。この際、第１工程で脱臭できなかったくさみを完全に
脱臭するために脱臭効果の南る添加剤を添加してもよい
。次に第６エ程３においてとのｒんにくと塩分全７°〜
８°程度に低塩化されてなる数の子等の魚卵をからし漬
けしてなる所謂めんたいを攪拌機にて攪拌し、第２図に
示す如くにんにく４の周面にめんたい５をから咬せるこ
♂によって完成する。Salted garlic with a salinity of about 22"-23° is first soaked in water for a long time of about 48 hours in the first step I, the water containing salt is drained, and the water is replaced again. Repeat the process about 3 times 7°~8°
It is kept in a low-salt state. Even when garlic is salted, it loses its flavor to some extent, and it is further deodorized in the first step of removing salt. Next, the second step 2
Add garlic to this KA for seasoning to achieve the desired taste. At this time, an additive with a strong deodorizing effect may be added in order to completely deodorize the parts that could not be deodorized in the first step. Next, in the 6th step 3, the total amount of garlic and salt is 7° ~
The so-called mentai, which is made by pickling fish roe such as herring roe with a low chloride concentration of about 8°, is stirred with a stirrer, and the mentai 5 is bitten around the garlic 4 as shown in Fig. 2. Completed by.
しかして本発明によりっは、にんにく特有で、人によっ
てはとのくさみのために食することを嫌う臭いは除去さ
れ、しかも成分及び風味はそのままで所要味に加工きれ
てなるにんにくと、低塩で食しやすく、シかも独特の味
及び風味を有するめんたいこをにんに〈周面にから捷せ
たことから、にんにく単体、あるいはめんたい単体では
味わうことのできない味を有するやｆ規の食品全提供で
きると々もに、〈さみあるいにからさか強すきてそｉｌ
ぞｈ単体で如食するこ２のできない人にあっても美味シ
、〈食することができ、プらｒはめんたいそのものもか
らづ、塩分ともに低減化されていることから、子供ある
いは高血圧の人等も賞することができるばかりか、にん
にくの成分はその１寸であることから優わた健康食品と
しての効果をも発揮することができるものである。However, according to the present invention, the odor that is peculiar to garlic and which makes some people dislike eating it due to its bitterness is removed, and in addition, it is possible to produce garlic that has been processed to the desired taste while retaining its ingredients and flavor. Mentaiko, which is easy to eat with salt and has a unique taste and flavor, is made from garlic. I would like to thank everyone who can offer it to me.
It is delicious and can be eaten even by people who cannot eat it on their own, and it is good for children or those with high blood pressure because it is free of mentai itself and has low salt content. Not only can it be enjoyed by humans, but since the ingredient in garlic is just one inch of garlic, it can also have excellent effects as a health food.
第１図は本発明のにんｆ〈加工方法を示す説明図、第２
図は本発明のにんｒ〈加工方法により製造さねたｆんＫ
＜を示す概略断面図である。
１・・・第１工程 ２・・・第２工程 己・・第６
エ程 ４・・・にんにく ５・・・めんたい特許出
願人 新井食品株式会社Fig. 1 is an explanatory diagram showing the processing method of garlic f of the present invention, Fig.
The figure shows the garlic produced by the processing method of the present invention.
It is a schematic sectional view showing <. 1... 1st process 2... 2nd process Self... 6th process
Process 4... Garlic 5... Mentai patent applicant Arai Foods Co., Ltd.
Claims (1)
の取り替えを繰り返すことにより塩抜き及びにんにく特
有のくさみを脱臭する第１工程、該にＡ、Ｋ＜を調味液
に頂けて味つけする第２工程、該にんにくと数の子等の
魚卵をからし漬けしてなる低塩のＰ９Ｔｉ’ｙめんたい
、！ｌ：を市拌憬にて攪拌し、にんにく周面に前記めん
たいをから甘せる第６エ程よりなることを特徴とするに
んにくの加工方法。The first step is to remove the salt and deodorize the peculiar smell of garlic by soaking the garlic in water for a long time and repeatedly changing the water, and seasoning with A and K. The second step is to add flavor to the liquid, and the low-salt P9Ti'y mentai is made by pickling the garlic, herring roe, and other fish roe in mustard! 1. A method for processing garlic, which comprises a sixth step of stirring the above-mentioned mentai in a mixing bowl to spread the mentai on the surrounding surface of the garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58024195A JPS59151855A (en) | 1983-02-16 | 1983-02-16 | Processing of garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58024195A JPS59151855A (en) | 1983-02-16 | 1983-02-16 | Processing of garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59151855A true JPS59151855A (en) | 1984-08-30 |
Family
ID=12131539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58024195A Pending JPS59151855A (en) | 1983-02-16 | 1983-02-16 | Processing of garlic |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59151855A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5260090A (en) * | 1991-09-18 | 1993-11-09 | Sakai Isao | Process for deodoring garlic or welsh onion and the like |
| FR2808166A1 (en) * | 2000-04-28 | 2001-11-02 | Sif France | De-salting machine for salted and dried fish has container of cold water to receive fish and automatic system to change water periodically |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5650552A (en) * | 1979-10-02 | 1981-05-07 | Nec Corp | Manufacture of hybrid integrated circuit device |
-
1983
- 1983-02-16 JP JP58024195A patent/JPS59151855A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5650552A (en) * | 1979-10-02 | 1981-05-07 | Nec Corp | Manufacture of hybrid integrated circuit device |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5260090A (en) * | 1991-09-18 | 1993-11-09 | Sakai Isao | Process for deodoring garlic or welsh onion and the like |
| FR2808166A1 (en) * | 2000-04-28 | 2001-11-02 | Sif France | De-salting machine for salted and dried fish has container of cold water to receive fish and automatic system to change water periodically |
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