JPH0191752A - Fried garlic powder - Google Patents

Abstract

PURPOSE:To obtain the titled readily usable powder having a characteristic aroma of garlic, excellent long-term shelf stability and harmony with other seasonings, by heating garlic by an oven and an electronic oven and grinding. CONSTITUTION:Garlic is skinned, the whole garlic is directly fed to an oven, lightly baked in such a degree as to slightly brown the surface, fed to an electronic oven, heated and dried preferably while stirring now and then and then powdered by a grinder such as speed cutter to give the aimed powder.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a processed garlic food prepared by powdering fried garlic.

(Conventional technology) Traditionally, garlic has been widely used in cooking, but it is widely used in the form of raw garlic chopped into thin pieces or rubbed, or grilled whole garlic. has been done.

There is also raw garlic that is quickly freeze-dried and strained into a powder.

(Problems to be Solved by the Invention) Garlic that has been chopped or rubbed cannot be stored for a long period of time, and it is difficult to use it easily at home because it requires chopping and rubbing. Roasted garlic was simply whole and could not be used for cooking. Further, these products have the problem that it is not possible to make subtle adjustments to the taste, and it is difficult to create paste/sauce-like seasonings in combination with other seasonings. Furthermore, powder foods made from quick freeze-dried raw garlic were unable to produce the characteristic aroma of garlic.

(Means for Solving the Problems) The present invention solves the conventional problems and can produce the unique aroma of garlic, while also being easy to use, long-term storage, and compatible with other seasonings. The purpose is to provide an excellent stir-fried garlic powder that makes it easy to create new flavors.

The gist of the invention is to peel the garlic, place the whole garlic in the open, fry it lightly until the surface turns a light brown color, then transfer the whole garlic to a heat-resistant container and put it in the microwave to heat it evenly. Stir-fried garlic powder is made by taking it out in a dry state and grinding it into powder using a grinder such as a speed cutter.

(Function) In the present invention, since garlic is heated in an open microwave oven, it is possible to produce a fragrant aroma peculiar to garlic. In addition, by lightly roasting the garlic until it turns a tingling brown color, the surface of the garlic becomes slightly hardened and retains its shape, making it more resistant to stirring during subsequent heating in the microwave and easier to mix.

After this heating by opening, heating is performed in a microwave oven to evenly heat the inside of the garlic and uniformly heat and dry the entire garlic. Here, heating only by opening the garlic will overcook the surface of the garlic and leave the inside raw. In addition, when heating and drying using only a microwave oven, the product becomes extremely soft and mushy in the initial stage, loses its shape, and is difficult to mix. Moreover, the temperature rises from the inside and the inside becomes overheated, and even if the surface is well-cooked, the inside may even become carbonized.

In the present invention, it was possible to uniformly heat and dry the film by heating it in an open oven and then heating it in a microwave oven.

After this heating and drying, the food is made into a powdered food using a speed cutter or the like.

(Example) If you peel the garlic, arrange it evenly on a baking sheet, place it in the open, and heat and dry it at about 100°C to 110°C for about 1 hour, the surface of the garlic will become slightly brown. , becomes hard.

Then, place the raw garlic in a heat-resistant container and place it in the microwave to heat it. At the initial stage, remove the heat-resistant container containing the garlic from the microwave every 2 minutes and mix the garlic thoroughly. Repeat this 4 to 5 times, changing the mixing time pitch to every minute, and as the heating and drying progresses further, shorten the mixing time pitch to every 30 seconds to prevent overheating. Stop heating when the garlic has dried and the surface has reached a suitable hardness.

After the heated garlic had cooled down, it was ground into powder using a speed cutter. The powdered food has the characteristic aroma of raw garlic and should be stored in an airtight container.

(Effects of the Invention) As described above, according to the present invention, since garlic is stir-fried both in the open air and in the microwave oven, it was possible to bring out the aromatic aroma peculiar to garlic. In addition, it was possible to dry uniformly by heating and drying in two stages, one in the open and the other in the microwave, and it was easy to mix during heating. Furthermore, since the stir-fried garlic powder of the present invention is in powder form, it is easy to use and can be easily used in combination with other seasonings, resulting in an excellent seasoning that is easy to use.

Claims (1)

[Claims] 1) Peel the garlic, put the whole garlic in the oven, and lightly roast it until the surface turns a light brown color. Then, transfer the whole garlic to a heat-resistant container, put it in the microwave, heat it evenly, and let it dry. Stir-fried garlic powder is taken out in a dry state and ground into powder using a grinder such as a speed cutter.