JPS59203465A - Preparation of garlic powder - Google Patents

Abstract

PURPOSE:To obtain garlic powder containing only an extremely small amount of residual SO2, by immersing sliced garlic in a specific compounded liquid and then in a solution of L-ascorbic acid, frozen quickly, drying slowly with a hot- air flow drier, adding dibasic calcium phosphate to the dried product, and pulverizing the mixture. CONSTITUTION:Sliced garlic is immersed in a solution containing a mixture of sodium bisulfite, sodium erythorbate, citric acid, sodium chloride, etc. and then in a solution of L-ascorbic acid. After the immersion, the garlic is frozen quickly with an automatic quick freezer (preferably to -20 deg.C), and dried with a hot-air flow drier (preferably by lowering the temperature from 120 deg.C gradually to 48 deg.C). Dibasic calcium phosphate is added to the dried product, and the mixture is pulverized with a ball mill.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses acidic 11 [soda sulfate,
After soaking in a mixture of sodium erythorbate, citric acid, and sodium chloride, the garlic pieces are bleached by immersion in a L-ascorbic acid bath solution to prevent oxidative browning of the pulp and remove the sulfite anhydride remaining in the dried product. Since soda (SO2) is often a problem when testing food crystals, we started research on it and finally discovered that we could reduce the amount of anhydrous salivary sulfuric acid (SO□) to an extremely small amount or increase its effectiveness to the point where it does not remain. . Garlic pieces are bleached with a solution of acidic sodium sulfite, sodium erythorbate, citric acid, sodium chloride, etc. to prevent oxidative browning of the pulp, and soaked in L-ascorbic acid F Rk. The color tone is bright and fishy, and the color tone is maintained stably. Citric acid is added to the chemical solution in order to prevent the garlic pieces from browning by enclosing the iron content during hot drying air flowing through the dryer.

Citric acid does not recover even after a long period of time of 1 m at the reaction rate when it interacts with the most abhorrent trace amount of metal in garlic pulp, and is highly effective and harmless. Adding sodium erythrate has an anti-molecular effect and an anti-oxidation effect of r1
It was discovered that it acts in a fourth power manner and has a historical effect.

As mentioned above, after soaking in the solution, the tissue side of the pulp is rapidly frozen and then gradually dried at a low temperature from a high temperature.This is because it prevents the activity of enzymes that lead to browning of the pulp, and at the same time destroys and contains the cellular tissue of the pulp. The purpose of this method is to scatter water particles as well as allicin C3U2-S-5C3H5, which has the special odor of garlic, to speed up transpiration, omit heat treatment time, thoroughly prevent enzyme activity, and save drying time. Add a little +14 dibasic lithium phosphate to the pieces, and put them in a whole mill to form a powder while preventing wetting.

To give an example of the implementation, after washing approximately 1 kg of garlic with a dilute inverse soap bath solution,
Peel off the peel, cut into thin pieces, and add 0.5 ml of acidic sodium sulfite.
17 Sodium erythorbate 0.51 Citric acid 0.5
After being immersed for 5 minutes in a preparation solution containing 0.15 g of sodium chloride dissolved in 21 g of water, and then immersed for 5 minutes in a bath solution containing 0.5 g of ascorbic acid dissolved in 21 g of water, the temperature should be 20 K or less. The dried material is then transferred to a kneading machine and then transferred to a hot air blow dryer where it is frozen and dried at an extremely high temperature of 120 degrees Celsius, but gradually lowered to 48 degrees Celsius to finish drying.

The dried strips are mixed with 2% phosphoric acid phosphate, placed in a ball mill to prevent moisture, and vacuum packed in a polyethylene bag to form a powder.

Patent applicant Kiyoshi Hirano Same as Taira No Seiki ~

Claims (1)

[Claims] After immersing the pieces of garlic pulp in a mixture of acidic sodium sulfite, sodium erythorbate, citric acid, sodium chloride, etc., they were further transferred to L-ascorbic acid ordinary solution, immersed and rapidly frozen, and then gradually blown with low temperature air from a hot air blow dryer. A method for producing garlic powder, which comprises adding dibasic calcium phosphate to dried strips and powdering the mixture in a ball mill.