PROBLEM TO BE SOLVED: To provide an amino acid high-containing garlic odorless extract liquid as we have found the garlic odor can be deodorized by removing the ultra-fine particles causing the garlic odor, and this finding will be useful also for quality invariant and long-term storage of odorless garlic liquid, and also, by storing, selling and using in a small container in a sealed state, the long-term storage and deterioration prevention will be possible.SOLUTION: Provided is an amino acid high-containing odorless garlic extract liquid obtained by: drying a raw garlic selected in respect of the sugar content squeezing the dried garlic by a squeezer to produce a squeezed garlic and a squeezed extract maturing the mixture containing the extract for 2 to 6 months followed by subjecting to solid-liquid separation adding a vegetable oil to the extract liquid content and thoroughly mixing the same separating the same into an oil component and an extract liquid component maturing the extract liquid component for 1 to 6 days and putting the same into a container and sealing the container.COPYRIGHT: (C)2016,JPO&INPIT【課題】ニンニク臭の原因となる超微粒子を取り除いて脱臭することができる。これにより、無臭ニンニク液の品質不変、長期保存にも役立つ。また、小容器に密封した形態で保存、販売、使用することにより、長期保存と変質を防止することができる。【解決手段】糖度において選別された生ニンニクを乾燥して、当該ニンニクを圧搾機によって圧搾ニンニクと搾りエキスを得て、当該エキスを含む混合物を2~6月間熟成を行って、熟成後固液分離を行う、エキス液体分に植物性オイルを入れて十分に混合して、オイル成分とエキス液体成分を分別し、エキス液体成分を1~6日間熟成を行って、容器に密閉するアミノ酸高含有無臭ニンニク抽出液である。【選択図】図1
