| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for eliminating a garlic odor by which a garlic product smells during eating, but the odor is rapidly eliminated after eating and production of an ingredient having a long residence time in a body is eliminated or the ingredient having an influence on the next day is degraded. <P>SOLUTION: Four points of the following are combined. (1) deodorization by suppression or inhibition or inactivation of alliinase by heating or suppression or inhibition or prevention of a change from alliin into allicin caused thereby, (2) the deodorization by binding or inclusion of garlic odor ingredients according to mixing of polysaccharides having polar groups, (3) the deodorization by binding or inclusion of the polysaccharides having the polar groups, coordinating or cross-linking with polyvalent cationic metal elements and densifying the molecular structure with the garlic odor ingredients, and further (4) the deodorization by suppression or inhibition or inactivation of alliinase actions by adjusting pH and suppression or inhibition or prevention of the change from the alliin into the allicin caused thereby. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
