Production of garlic non-smelling in body

Abstract

A herb solution is sprayed onto peeled garlic and then the garlic is treated in a definite manner. The herb solution is produced by using at lease one member selected from each of the following groups: group A: sweet basil, bush basil, lemon basil, licorice basil, cinnamon basil, dark opal and catmint; group B: spearmint, apple mint, peppermint, catmint, orange mint, curry mint, north mint, ginger mint, bergamot mint, pennyroyal, summer savory and winter savory; group C: parsley, sage, red sage, clary sage and pineapple sage; and group D: fennel, Florence fennel, true fennel and dill.

Description

technical field [0001] The invention relates to a preparation method of in vivo deodorized garlic and in vivo deodorized garlic prepared by the preparation method. Background technique [0002] It is known that there is a kind of deodorized garlic in the body, which has the same flavor and nutrition as the existing raw garlic when eaten, but can suppress the unpleasant odor peculiar to garlic to the outside of the body after eating (Japanese Patent Laid-Open No. 08 -107765). [0003] The deodorized garlic in the body can be obtained by the following method: select at least one herb (herb) from each of the following groups A, B, C, and D, grind it and mix it, and add an appropriate amount of water to make a liquid. All peeled garlic pieces are dipped in the herb liquid, placed for a certain period of time, taken out and packed into bags for shipment. [0004] Group A: sweet basil, bush basil, lemon basil, licorice basil, cinnamon basil, purple leaf basil, camphor (catmint);...

AI Technical Summary

Problems solved by technology

[0005] However, the existing method for producing in-vivo deodorized garlic is to soak garlic grains in herb liquid, so the active ingredients in garlic may dissolve into the liquid

Therefore, there is a problem that the flavor of the garlic itself is lowered and the garlic becomes moldy depending on the season.

In addition, there is also such a problem: after the garlic is soaked, not only the processing of the herb liquid is troublesome, but also the waste of the herb is caused.