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KR950028648A - Manufacturing method of odorless garlic - Google Patents

Manufacturing method of odorless garlic Download PDF

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Publication number
KR950028648A
KR950028648A KR1019940007667A KR19940007667A KR950028648A KR 950028648 A KR950028648 A KR 950028648A KR 1019940007667 A KR1019940007667 A KR 1019940007667A KR 19940007667 A KR19940007667 A KR 19940007667A KR 950028648 A KR950028648 A KR 950028648A
Authority
KR
South Korea
Prior art keywords
garlic
eating
solution
manufacturing
immersing
Prior art date
Application number
KR1019940007667A
Other languages
Korean (ko)
Other versions
KR100313307B1 (en
Inventor
이병우
김태종
이영자
손세형
Original Assignee
이중덕
오뚜기식품 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이중덕, 오뚜기식품 주식회사 filed Critical 이중덕
Priority to KR1019940007667A priority Critical patent/KR100313307B1/en
Publication of KR950028648A publication Critical patent/KR950028648A/en
Application granted granted Critical
Publication of KR100313307B1 publication Critical patent/KR100313307B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

마늘은 독특한 냄새때문에 생식으로 먹을 경우 식후 구취가 심하게 생긴다.Garlic can cause bad breath after eating when eaten raw because of its unique smell.

이 발명은 식초의 이용으로 마늘의 냄새를 제거하여 먹고난 후 구취가 거의 발생되지 않고, 칼슘이온을 마늘내부로 침투시켜 조직을 생마늘과 거의 동일하게 만든 무취마늘의 제조방법이다.The present invention is a method of producing odorless garlic that removes the smell of garlic by eating vinegar and hardly causes bad breath after eating, and infiltrates calcium ions into garlic to make tissue almost identical to raw garlic.

Description

무취마늘의 제조방법Manufacturing method of odorless garlic

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명에 의해 제조한 마늘의 조작강도 그래프, 제2도는 무처리한 마늘의 조작강도 그래프, 제3도는 본 발명에 의해 열처리한 마늘의 조직강도 그래프.1 is a graph of the operating strength of garlic prepared by the present invention, Figure 2 is a graph of the operating strength of untreated garlic, Figure 3 is a graph of the tissue strength of the garlic heat-treated according to the present invention.

Claims (3)

박피한 마늘을 탈취용액에 침지한 후 비타-C가 첨가된 탈취용액에 80℃로 5분간 브랜칭하여 효소를 불활성화시키고, 칼슘용액을 침지한 후 냉각된 마늘을 90℃에서 30분간 열풍건조하여 76㎝Hg압력하에 진공포장함을 특징으로 하는 무취마늘의 제조방법.After immersing the peeled garlic in the deodorizing solution and branched to the deodorizing solution added Vita-C at 80 ℃ for 5 minutes to inactivate the enzyme, after immersing the calcium solution and cooling the dried garlic hot air at 90 ℃ for 30 minutes A method for preparing odorless garlic, characterized by vacuum packing under 76 cmHg pressure. 제1항에 있어서, 그 탈취용액은 산도 5-15%의 아세트산을 사용함을 특징으로 하는 위 방법.The method according to claim 1, wherein the deodorizing solution uses acetic acid having an acidity of 5-15%. 제1항에 있어서, 그 칼슘용액은 0.1-2.0%의 농도로 사용함을 특징으로 하는 위 방법.The method according to claim 1, wherein the calcium solution is used at a concentration of 0.1-2.0%. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940007667A 1994-04-12 1994-04-12 Production of odorless garlic KR100313307B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940007667A KR100313307B1 (en) 1994-04-12 1994-04-12 Production of odorless garlic

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940007667A KR100313307B1 (en) 1994-04-12 1994-04-12 Production of odorless garlic

Publications (2)

Publication Number Publication Date
KR950028648A true KR950028648A (en) 1995-11-22
KR100313307B1 KR100313307B1 (en) 2001-12-28

Family

ID=37531300

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940007667A KR100313307B1 (en) 1994-04-12 1994-04-12 Production of odorless garlic

Country Status (1)

Country Link
KR (1) KR100313307B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100754112B1 (en) * 2006-08-18 2007-08-31 서상문 Dry garlics manufacture method of jelly type

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010088486A (en) * 2001-07-25 2001-09-28 이용화 manufacturing method of garlic
KR100840991B1 (en) 2007-02-27 2008-06-24 류병호 Method for producing the black garlic
KR101250009B1 (en) * 2011-01-31 2013-04-03 한국식품연구원 Ginger slices and method of manufacturing the same
KR101296417B1 (en) 2011-06-10 2013-08-13 영농조합법인 늘새봄 A grind garlic prevented green stools and the method of making it
KR101369762B1 (en) * 2011-08-30 2014-03-07 한국식품연구원 Confected garlic using honey or confected garlic using honey and soy sauce and producing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100754112B1 (en) * 2006-08-18 2007-08-31 서상문 Dry garlics manufacture method of jelly type

Also Published As

Publication number Publication date
KR100313307B1 (en) 2001-12-28

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