http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004159515-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d24332ed6b38bdd932058481c2492e72
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
filingDate 2002-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e89cfadbb3c13170f6befeb9974295bf
publicationDate 2004-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2004159515-A
titleOfInvention How to remove garlic odor
abstract An object of the present invention is to remove odors from garlic as a result of trying to deodorize the garlic, but the odor quickly disappears after eating and inhibits or decomposes the formation of components having a long residence time in the body, and has no effect on the next day. An object of the present invention is to provide a method for deodorizing garlic odor from which garlic products can be obtained. The method for deodorizing garlic odor according to the present invention comprises (1) suppressing or inhibiting or inactivating or inhibiting the allinase action by pH adjustment or heating and suppressing or inhibiting or inhibiting the change from alliin to allicin caused by the adjustment. (2) Deodorization due to binding or inclusion of garlic odor components by addition of a polysaccharide having a polar group. Further, (3) the deodorization is characterized by the deodorization by bonding or inclusion of a garlic odor component and a polysaccharide having a polar group whose molecular structure has changed due to the presence of a polyvalent or monovalent cation metal element. [Selection diagram] None
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101059592-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011010612-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014062039-A
priorityDate 2002-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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