US007976890B2

(12) United States Patent (10) Patent No.: US 7,976,890 B2 EtOu (45) Date of Patent: Jul. 12, 2011

(54) METHOD OF PRODUCING BODY FOREIGN PATENT DOCUMENTS DEODORIZING GARLC CN 1265282 9, 2000 JP 2265454. A * 10, 1990 (75) Inventor: Hideo Etou, Tokyo (JP) JP 8-107765 4f1996 JP 10-248543 9, 1998 JP 11-318379 11, 1999 (73) Assignee: Herbes Japon. Co., Ltd., Tokyo (JP) WO WOOOf 48475 8, 2000 (*) Notice: Subject to any disclaimer, the term of this OTHER PUBLICATIONS patent is extended or adjusted under 35 U.S.C. 154(b) by 982 days. International Search Report for PCT/JP03/10958 dated Dec. 24, 2003 (1 page). Patent Abstracts of Japan No. 10-248543 dated Sep. 22, 1998 (14 (21) Appl. No.: 10/569,669 pages). Patent Abstracts of Japan No. 11-318379 dated Nov. 24, 1999 (27 (22) PCT Fled: Aug. 28, 2003 pages). Patent Abstracts of Japan No. 08-107765 dated Apr. 30, 1996 (10 (86) PCT NO.: PCT/UP03/10958 pages). S371 (c)(1), Chinese Office Action for Chinese Application No. 03826980.5, (2), (4) Date: Feb. 27, 2006 mailed on Oct. 31, 2008 (5 pages). * cited by examiner (87) PCT Pub. No.: WO2OOS/O23015 PCT Pub. Date: Mar. 17, 2005 Primary Examiner — Keith D Hendricks Assistant Examiner — Jyoti Chawla (65) Prior Publication Data (74) Attorney, Agent, or Firm — Osha Liang LLP US 2007/OOO3638A1 Jan. 4, 2007 (57) ABSTRACT (51) Int. C. An herb liquid is sprayed into peeled garlic, after which the A2.3L. I./22 (2006.01) garlic is Subjected to a predetermined processing. The herb (52) U.S. Cl...... 426/650: 426/443 liquid is produced from at least one type of herb selected from (58) Field of Classification Search ...... 426/650, each of the following groups A, B, C, and D: Group A: Sweet 426/443 basil; bush basil; lemon basil; licorice basil; cinnamon basil; See application file for complete search history. dark opal and catmint, Group B: Spearmint; apple mint; pep permint; catmint, orange mint; curry mint; north mint, ginger (56) References Cited mint; bergamot mint; pennyroyal; Summer savory and winter savory, Group C. parsley; Sage; red sage; clary sage; and U.S. PATENT DOCUMENTS pineapple sage, and Group D: fennel; Florence fennel; true fennel and dill. 3, 1990 Steiner et al...... 426,262

4,911,940 A * 5,279,827 A * 1/1994 Costello ...... 424,765 6,790.464 B2* 9, 2004 Kuoketal...... 424,725 6 Claims, No Drawings US 7,976,890 B2 1. 2 METHOD OF PRODUCING BODY The herb liquid is produced by grinding and blending at DEODORIZING GARLC least one type of herb selected from each of the following groups A, B, C, and D, and adding water appropriately to the CROSS-REFERENCES herb. Group A: Sweet basil; bush basil: lemon basil: licorice The present invention relates to a method of producing basil, cinnamon basil; dark opal; cat mint. body deodorizing garlic, and body deodorizing garlic pro Group B: spearmint; apple mint; peppermint; cat mint; duced by this production method. orange mint; curry mint; north mint, ginger mint; bergamot mint; pennyroyal; Summer savory; winter savory. BACKGROUND 10 Group C. parsley; Sage; red sage; clary sage; pineapple There has been known body deodorizing garlic which con Sage. trols unpleasant garlicky Smell exuding from the body after Group D: fennel; Florence fennel; true fennel; dill. ingestion, while, as a food, containing the flavor and nutrients Further, a preferable result can be obtained by adding at no different from traditional fresh garlic (Japanese Patent 15 least one type of herb selected from the following group E. Application Laid-Open No. H8-107765). Group E. rosemary; thyme; chervil; caraway; oregano; The body deodorizing garlic is produced by grinding and Sweet marjoram; nell; chervil; comfrey, cress; marjoram. blending at least one type of herb selected from each of the following groups A, B, C, and D, and adding water appropri DETAILED DESCRIPTION ately to the herb to obtain an herb liquid, into which pealed garlic cloves are entirely pickled for a certain period of time. Embodiments of the present invention are described next. Thereafter, the garlic cloves are removed from the herb liquid, First of all, a method of preparing an herb mixture used in the packaged, and prepared for delivery. present invention is described. An example of the herb for Group A: Sweet basil; bush basil; lemon basil: licorice mulation (mixing ratio of a plurality of herb solutions) used is basil, cinnamon basil; dark opal; cat mint, Group B: Spear 25 as follows. Numeric figures next to the herbs indicate the mint; apple mint; peppermint; cat mint; orange mint; curry amount of an extraction solution (in liters (or kilograms)) of mint; north mint, ginger mint; bergamot mint; pennyroyal; each of the herbs contained in the herb mixture (total of 17 Summer Savory; winter savory, Group C. parsley; Sage; red liters (or kilograms)). sage; clary sage; pineapple sage, Group D: fennel; Florence fennel; true fennel; dill. 30 However, in the conventional method of producing body deodorizing garlic, since a garlic clove is pickled in an herb Herb liquid A liquid, the active ingredients of garlic could be released into Group A: Lemon basil 3 the herb liquid. The problems, therefore, were that the flavor Group B: Apple mint same as above 35 Group B: Ginger mint same as above of the garlic was reduced, and mold would be formed on the Group C. Clary sage 2 garlic, depending on the season. Furthermore, the conven Group D: Fennel 3 tional method not only involves effort to process the herb Group E: Marjoram same as above liquid after the garlic clove is pickled, but also wastes the Herb liquid B herbs. 40 Group B: Cat mint 4 An object of the present invention, therefore, is to provide Group B: Orange mint 2 a method of producing body deodorizing garlic which does Group C: Parsley 3 not cause such problems, and to provide the body deodorizing Group D: Fennel 4 garlic. Group D: Dill same as above Herb liquid C SUMMARY 45 Group A: Bush basil 4 Group B: Curry mint 3 The present invention is characterized in producing body Group C: Sage same as above deodorizing garlic by spraying an herb liquid into peeled Group E: Marjoram 4 garlic. Forms of garlic applied in the present invention Group E: Thyme 3 include a peeled garlic clove, a minced garlic clove, sliced 50 garlic, and grated garlic. The herb liquid may be sprayed into The herbs are washed thoroughly with running water after the garlic clove, or into the minced garlic or the like after a harvesting. The washed herbs are processed by being predetermined processing is carried out. The garlic clove immersed in hypochlorous acid (with the residual chlorine sprayed with the herb liquid may be sliced or subjected to concentration of 200 ppm) solution three times. The pro other processing, or may be sprayed with the herb liquid after 55 cessed herbs are then processed in a dehydrator, and thereaf processing. After spraying the garlic clove with the herb ter drained in a colander for drying. The herbs are then shred liquid, the garlic is dried for a predetermined period of time ded. and immersed in the herb liquid. The garlic may be dried as is, Four-liter water (distilled water) is added to each 1.7 kg or may be left wet with the herb liquid without drying. The batch of herbs. The water is added in two additions. In other garlic is let dry preferably at room temperature or at normal 60 words, two-liter water is added to 800 grams to 1 kg of herbs temperature, but the garlic sprayed with the herb liquid may first, which is then mixed in blender for 15 to 20 seconds. be stored in a warming oven or heating oven to forcibly dry Next, the rest of the herbs and the water are added to the the garlic. The necessary amount of the herb liquid can be blender and mixed at high speed for 40 to 50 seconds in the applied in one spray or a plurality of sprays. In the case of same manner as above. obtaining dryness of the garlic, the garlic can be dried, fol 65 The mixture is poured into a barrel, which is then let stand lowed by spraying with the herb liquid, or dried garlic can be for 24 hours. Thereafter, the liquid solution from which the dried again, followed by spraying with the herb liquid. active ingredients of the herbs are extracted is roughly US 7,976,890 B2 3 4 Squeezed, strained through a filter cloth, and poured into a individuals. An individual with the least variability among is container. These steps are performed under normal tempera selected from A through C and D through E respectively to ture. obtain a data value. Thus obtained each herb liquid is poured into a 200-liter The same measurement is performed thirty minutes after, container and stored in a refrigerator and cooled at approxi 5 one hour after, three hours after, and five hours after the mately 0 degree. The container is shaken up and down consumption of the garlic to obtain data values. However, approximately once a week during the storage period so that only data indicating whether the raw garlic or the garlic precipitate does not settle at the bottom of the container. The sprayed with the herb liquid has a strong Smell is obtained, precipitate is dumped several times during the storage and data indicating that the oral odors are eliminated in time 10 cannot be obtained. Therefore, as a result of recording period. The herb mixtures (formulation examples A through “whether smell is detected or not in “barelycelery sage, and pine pouring each of the mixtures into a container, apple Sage; letting the mixture stand for at least 24 hours; Group D: fennel, Florence fennel, true fennel, and dill; after the at least 24 hours, storing each of the containers in and a refrigerator at approximately 0°C. for two months; Group E. rosemary, thyme, chervil, caraway, oregano, shaking up each of the mixtures approximately once a 10 nell, comfrey, cress, and marjoram. week during the two month storage period and dumping 2. A body deodorizing garlic produced by the method precipitate several times during the storage period so according to claim 1. that the precipitate does not settle; 3. The method of producing a body deodorizing garlic mixing the respective, stored liquid Solutions to obtain a according to claim 1, wherein the sliced garlic clove sprayed herb mixture liquid; 15 with the herb liquid and dried is fried in oil. pouring the herb mixture into an injector; 4. The method of producing a body deodorizing garlic slicing a peeled garlic clove and drying it at 60 to 70° C. for according to claim 1, wherein the sliced garlic clove sprayed 1 to 3 hours; with the herb liquid and dried is ground or reduced to a spraying the herb mixture liquid over the sliced garlic powder. clove; 5. A body deodorizing garlic produced by the method drying the sliced garlic clove in warm air at 50 to 70° C. for according to claim 4. 30 to 60 minutes: 6. A body deodorizing garlic produced by the method wherein the groups comprise: according to claim 3. Group A: Sweet basil, bush basil, lemon basil, licorice basil, cinnamon basil, and dark opal;