JPS5768756A - Flavoring - Google Patents
FlavoringInfo
- Publication number
- JPS5768756A JPS5768756A JP55146017A JP14601780A JPS5768756A JP S5768756 A JPS5768756 A JP S5768756A JP 55146017 A JP55146017 A JP 55146017A JP 14601780 A JP14601780 A JP 14601780A JP S5768756 A JPS5768756 A JP S5768756A
- Authority
- JP
- Japan
- Prior art keywords
- crushed
- steam
- dried
- temperature
- garlics
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Abstract
PURPOSE: Garlics are heat treated, e.g., with steam, dried and crushed to prepare an odorless garlic powder containing a large amount of tasty components.
CONSTITUTION: Fresh garlics are peeled, washed with water, sliced and treated with steam at a temperature at which the temperature of the garlic exceeds 90°C for 20min and dried with hot air of 70W80°C for 5hr. The resultant flakes are crushed with a ball mill, sieved, when necessary, combined with an edible high polymer such as vegetable protein or starch.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55146017A JPS5768756A (en) | 1980-10-17 | 1980-10-17 | Flavoring |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55146017A JPS5768756A (en) | 1980-10-17 | 1980-10-17 | Flavoring |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS5768756A true JPS5768756A (en) | 1982-04-27 |
Family
ID=15398205
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP55146017A Pending JPS5768756A (en) | 1980-10-17 | 1980-10-17 | Flavoring |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5768756A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6094073A (en) * | 1983-10-27 | 1985-05-27 | Jo Kominato | Seasoning |
WO2004095950A1 (en) * | 2003-04-28 | 2004-11-11 | Woong-Shik Shin | Processing method for garlic |
JP2018183109A (en) * | 2017-04-27 | 2018-11-22 | 株式会社てまひま堂 | Production method of garlic york and garlic yolk produced with this method |
JP2019030278A (en) * | 2017-08-09 | 2019-02-28 | 株式会社てまひま堂 | Method of manufacturing dried garlic powder, dried garlic powder manufactured by the method |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS502748A (en) * | 1973-03-31 | 1975-01-13 | ||
JPS5036662A (en) * | 1973-08-04 | 1975-04-05 | ||
JPS5071855A (en) * | 1973-11-07 | 1975-06-14 | ||
JPS511154A (en) * | 1974-06-24 | 1976-01-07 | Canon Kk | HIKARIBIIMUOSHOSHITA SOKUTEIKENSHUTSUHOHO |
JPS5618563A (en) * | 1979-07-20 | 1981-02-21 | Sanei Yakuhin Boeki Kk | Preparation of processed onion and garlic food |
-
1980
- 1980-10-17 JP JP55146017A patent/JPS5768756A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS502748A (en) * | 1973-03-31 | 1975-01-13 | ||
JPS5036662A (en) * | 1973-08-04 | 1975-04-05 | ||
JPS5071855A (en) * | 1973-11-07 | 1975-06-14 | ||
JPS511154A (en) * | 1974-06-24 | 1976-01-07 | Canon Kk | HIKARIBIIMUOSHOSHITA SOKUTEIKENSHUTSUHOHO |
JPS5618563A (en) * | 1979-07-20 | 1981-02-21 | Sanei Yakuhin Boeki Kk | Preparation of processed onion and garlic food |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6094073A (en) * | 1983-10-27 | 1985-05-27 | Jo Kominato | Seasoning |
WO2004095950A1 (en) * | 2003-04-28 | 2004-11-11 | Woong-Shik Shin | Processing method for garlic |
JP2018183109A (en) * | 2017-04-27 | 2018-11-22 | 株式会社てまひま堂 | Production method of garlic york and garlic yolk produced with this method |
JP2019030278A (en) * | 2017-08-09 | 2019-02-28 | 株式会社てまひま堂 | Method of manufacturing dried garlic powder, dried garlic powder manufactured by the method |
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