GARLIC PROCESSING AGENT FOR REDUCING FORMATION OF MOUTH ODOR, PROCESSING METHOD OF GARLIC FOR REDUCING THE FORMATION OF THE MOUTH ODOR, THE GARLIC REDUCED IN THE FORMATION OF THE MOUTH ODOR, AND FOOD CONTAINING THE GARLIC REDUCED IN THE FORMATION OF THE MOUTH ODOR

摘要

PROBLEM TO BE SOLVED: To provide a garlic processing agent capable of simply reducing formation of a garlicky mouth odor after taking garlic in a short time, while keeping excellent efficacy of the garlic, to provide a method for processing the garlic using the garlic processing agent, to provide the garlic reduced in the formation of the mouth odor produced by using the method for processing the garlic, and to provide a food containing the garlic.

SOLUTION: This garlic processing agent contains an allyl mercaptan producing agent, wherein the allyl mercaptan producing agent acts on diallyl disulfide which is formed in the garlic after allysine production processing and produces allyl mercaptan which is a precursor of a garlicky mouth odor forming substance. The method for processing the garlic comprises producing the diallyl disulfide of which the precursor is allysine in the garlic, by subjecting the garlic to the allysine production processing, then acting the allyl mercaptan producing agent on the garlic in which the diallyl disulfide is produced, so as to produce the allyl mercaptan, and removing the produced allyl mercaptan from the garlic.

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