| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for eliminating garlic smell, making it possible to obtain garlic products whose smell is developed when eaten but disappears immediately after eaten, and generation of ingredients remaining long in the body is blocked or the ingredients are decomposed so as not to exert, on the next day, any influence of the smell. <P>SOLUTION: The method for deodorizing garlic smell comprises the following steps: (1) suppressing, blocking or deactivating alliinaze function owing to pH adjustment or heating, and suppressing, blocking or preventing the change of the alliin into the alisine, caused by the alliinase function, (2) combination or occlusion of garlic smell ingredients by adding polysaccharides having a polar group, or (3) combination or occlusion of garlic ingredients and polysaccharides having a polar group whose molecular structure is changed due to existence of a multi-valent or monovalent cation metal element to eliminate the garlic smell. <P>COPYRIGHT: (C)2004,JPO |
