KR100701869B1 - Method for preparing treated gallic and garlic food containing the same - Google Patents

Abstract

The present invention relates to a method for producing processed garlic and garlic processed foods containing garlic thereof, wherein 60-100 parts by weight of whole garlic is added to 100 parts by weight of vinegar syrup mixed with 100 parts by weight of vinegar and 5 to 15 parts by weight of sugar. A method of preparing garlic and the process prepared by the above method, which are immersed for 10 minutes, and the first drying to dry the immersed whole garlic at 50 to 60 ° C. at low temperature, and the second drying of the low temperature dried whole garlic to a vacuum dryer. By providing garlic processed foods containing garlic, anyone of all ages and ages can easily eat garlic with specific and varied effects.

Processed Garlic, Garlic Processed Food

Description

Method for preparing processed garlic and garlic processed food containing the same {Method for preparing treated gallic and garlic food containing the same}

The present invention relates to a method for producing processed garlic and garlic processed foods containing garlic thereof.

In general, garlic is an indispensable seasoning in Korea, and it is used as a seasoning for almost all foods. In particular, it is known to act on the human body to increase stamina and to promote vitality of organs and cells of the human body.

In other words, peripheral vasodilation and blood circulation promoting action, which is very effective in menopausal disorder, middle-aged stamina reinforcement blood circulation improvement, hypertension, arteriosclerosis (myocardial infarction, angina pectoris, stroke), detoxification, bactericidal action as the primary cause of adult disease It removes cholesterol from human blood, which is a problem that occurs after middle age through blood pressure control, that is, thread-like peripheral blood vessels that spread all over the body accumulate and become obstructed with age, especially in the hands, arms, legs, heart, and back of the head. It dissolves blood clots, penetrating clogged blood vessels and is said to promote blood circulation. Garlic is also detoxified and sterilized, which is known to release heavy metals, detoxify and excrete harmful substances in the body. In addition, it has been known to have strong bactericidal and immunomodulatory functions. In animal experiments with anticancer mice, garlic was effective for liver cancer, lung cancer and skin cancer.

Garlic contains about 20% of carbohydrates, most of which are sucrose, and contain other ingredients called aliin, which is an amino acid. Phosphorus is converted to allicin or diallysulfide to give a strong smell. Garlic's odor removes the fishy smell, boosts the taste of the meat and helps digestion. In addition, allicin, which is one of the odor components of garlic, is combined with vitamin B (thiamine) to form alithiamine. Alithiamine is known as a derivative of allicin, which acts like vitamin B and is more easily absorbed by the human body. So, garlic has a great effect on preventing each disease. On the grounds of this, it is suggested that Koreans eat white garlic mainly because they eat garlic a lot. In addition, as described in the efficacy of the garlic, allicin has a strong bactericidal effect has been reported to have excellent bactericidal effect against Mycobacterium tuberculosis, cholera, dysentery, gonorrhea. In addition, garlic is effective in protecting the temperature of the body surface because it invigorates the action of the heart and muscles, and expands blood vessels close to the body surface to introduce warm blood. It is well known through experiments that there is also an anti-aging effect that prevents oxidation of the body and prevents the formation of fat peroxide in the body. And, garlic does not have a spicy taste, smell, sterilization effect when the enzyme is destroyed by heating, but there is no special restriction condition for food cooking because it shows its efficacy when decomposed in the intestines.

However, garlic, as described above, due to its distinctive Arin taste and smell has been a limit to enjoy eating young and old.

Soybeans are known to be anticancer agents of isoflavones in soybeans, and this is mostly done with Zenithines. The compound inhibits the proliferation of cancer cells and weakly binds to the estrogen receptor, reducing the proliferation of cancer cells and promoting the division of normal cells. In addition, the pyriflavones, derivatives of isoflavones, are known to prevent bone resorption and at the same time increase bone density to prevent osteoporosis that occurs in older women. In addition, the other action of beans to keep blood vessels soft and strong to prevent atherosclerosis is the first step to prevent stroke and prevent blood pressure rise. To this end, it is important to avoid excessive cholesterol and calorie intake, which is the cause of arteriosclerosis, and especially to get enough protein. That is, when protein intake is insufficient, the body needs to make protein, so the accumulated fat is used and the fat is transferred through blood vessels, which naturally increases the amount of fat in the blood, which acts to increase cholesterol in the blood. But the most easy-to-eat, high-quality protein is soybeans. Soy is both protein food and alkaline. Soybean fat is 50% linoleic acid, which washes off cholesterol and strengthens the walls of blood vessels

And soybeans have Alzheimer's dementia prevention effect, which is caused by a sudden increase in brain cell atrophy, and atrophy of the brain. Alzheimer's dementia has not yet been identified. There is a recent study that showed a dramatic decrease. In other words, 'lecithin' in soybeans has been shown to be very effective in preventing the decrease of acylcholine in the brain. Actual mouse experiments show that the amount of acetcholine in the brain of lecithin-administered rats has increased. As cerebral activity becomes more active, acylcholine consumption is known to be more effective, and soybean Alzheimer's dementia is expected to be effective.

It is also known that soybeans have an action to prevent aging. Soybean is a high-quality protein and especially rich in saponin (ginseng's main effect) and vitamin E (tocopherol), which not only prevents skin blemishes but also facilitates blood circulation. In addition to reducing triglycerides and lowering the viscosity of the blood to help blood flow smoothly, it also has an excellent effect on preventing brown spots (aka elderly spots) on the face of middle and old age.

In addition, soybeans are low in sugar, so it is very effective in preventing diabetes, and asparagine in soybeans is known to be good for hangovers by removing metabolic oxides of toxic alcohols.

Peanut, on the other hand, is rich in fat and protein of about 50%, contains a lot of vitamins B ₁ , C, E, etc. It is rich in minerals. It is also reasonable that young people with a lot of acne develop more acne if they eat more peanuts. That is a lot of fat and will mean that it will be energetic.

In addition, it contains sesamol and sesamolin, known as antioxidants, which are known to be good for the body, and because of its unique fragrance, it is a raw material of food that Korean people love very much.

On the other hand, ginseng, also known as herbal medicine, is a medicinal herb that protects the heat and the five intestines, clears the eyes, opens the mind, increases the wisdom, treats the disease, preserves the energy and protects the digestive system. It is known to strengthen the heart, promote blood circulation, regulate blood pressure, and stabilize the mental nerve.

In addition, it was found that native Korean native galpi has better liver function pharmacological efficacy than siberian thorny galpipi, which has international recognition. The Biotechnology Research Institute, which is working on the development of food and medicine by comparing the composition and efficacy of Korean native Ogalpi, said that the findings were revealed in an experiment based on acute hepatitis. In the acute hepatitis model, mice not given autologous gallbladder died more than 90% within 24 hours, while those given autologous galgalpi showed 90% survival and did not cause hepatotoxicity in histologic examination.

In addition, Macmundong is a perennial herb, which is called a thick barley, and is called Macmundong with barley malt. According to the literature, it has excellent medicinal effects to help lung function, boost energy, calm cough, cut phlegm, and lower fever. Pulmonary tuberculosis or chronic bronchitis It is a good medicine for chronic sore throat and chronic remission, and long-term use of pulmonary tract will lighten the body, increase longevity, improve energy, and help pulmonary function. In addition, mucus may cause a lot of phlegm, the body is weak and diarrhea often is known to not overdose.

And, cornus has a slightly warm nature, sour taste, protects the liver and kidneys, and strengthens the body. Sour taste is known to increase muscle contractility and improve bladder control, which helps to treat nocturnal enuresis in young children, and is also effective in urinary incontinence symptoms that occur in older people.

And the wolfberry is the fruit of the goji tree, sweet in taste and calm in nature. It also contains keratin, vitamins B1, B2, C, nicotinic acid and beta sitosterol, and linoleic acid. It has the effect of lowering blood sugar and cholesterol, inhibits the deposition of light fat in hepatocytes, promotes the development of hepatocytes, and increases the hostages in serum and liver. It has central and peripheral parasympathetic nerves. There is an action that is exciting, and suppresses the heart has the effect of lowering blood pressure.

Accordingly, the present inventors focus on the development of functional health foods or reinforce the functionality of existing foods as well as the improvement of living standards and health and longevity, and the main ingredients of garlic, including beans, peanuts, Including sesame seeds and the like, it was intended to develop a functional food that is useful for health and easy to eat.

However, garlic has a problem in that it is not easy for everyone of all ages to eat due to its peculiar flavor, spicy taste, and unique flavor.

Accordingly, the present inventors have developed a method for producing processed garlic, which has been removed from the arin, spicy and peculiar aromas, and is suitable for various types of food ingredients having specific effects such as processed garlic and beans, peanuts, sesame, and herbal medicines. By mixing the ratio, and processed into a form of easy to eat hwan, jellies, chan-chan, etc., to provide a garlic-processed food that can be eaten by a man and woman of all ages have a specific and varied effect.

Accordingly, it is an object of the present invention to provide a process for producing processed garlic prepared by dipping whole garlic into vinegar syrup mixed with vinegar and sugar.

It is another object of the present invention to provide a garlic processed food containing the possible garlic prepared by the above method.

In order to achieve the above object, the present invention comprises the steps of (a) 100 to 100 parts by weight of salt salt mixed with 3 to 5 parts by weight of sun salt and immersed and sealed for 3 to 10 days whole garlic;

(b) adding garlic after the step (a) to 100 parts by weight of vinegar syrup mixed with 100 parts by weight of vinegar and 5 to 15 parts by weight of sugar, soaking and sealing for 3 to 10 days; And

(c) providing a method for producing processed garlic comprising the first drying of the garlic after step (b) at 50 to 60 ° C. at low temperature and the second drying of the low temperature dried whole garlic in a vacuum dryer. .

In addition, in order to achieve another object, the present invention provides a garlic-processed food containing processed garlic prepared by the above method.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The present invention is applied to processed foods using garlic without the arine flavor while maintaining the active ingredient, so that the garlic can be enjoyed by all ages.

At this time, the material required for the manufacturing process of garlic processed food according to the present invention is prepared as follows.

First, brewed vinegar has an acidity of 13 to 15%, and if acetic acid fermentation is carried out using rice, wheat, other grains, sake lees, or alcohol denatured by fruit and seed vinegar, Any may be used, but brewed vinegar made from rice is preferably used.

Specifically, the rice vinegar used in the present invention is preferably used through the following process.

(1) Rice vinegar production

First, 280kg of half rice is placed in a tank and washed with clear water two or three times. Instead of being over-washed, only impurities are removed. At this time, the water takes about one hand. This erosion process lasts about 13 hours. In addition, 1ml of food additive phosphoric acid is added per 1kg of rice after immersion to prevent deterioration during the erosion process and to neutralize ash that inhibits alcohol production in the rice component. At this time, the appropriate acidity is maintained around pH 7. And, it goes through a water-saving process, specifically, 3 to 4 hours to touch the rice should be dry. This is because when the rice is cooked, the rice is streaked and tangled together. The subsequent process is incremental, which is 30 minutes until steam comes out normally, add 60 minutes of rice operation, and after 30 minutes of moxibustion, it is preferable to perform the steaming process for 30 minutes with the lid open. At this time, it is preferable to keep the temperature of a kiln at 102-105 degreeC. Then take the rice out of the kiln, spread it out, spread it out and let it cool.

In addition, the two-stage injection (immersion) process is to be fed to the rice temperature dropped to about 40 ℃, and in the summer to cool completely and put in the right temperature in winter. The temperature of the injection chamber is maintained at 22 ° C., and the taste is added to 200 kg in the ratio of 100 g of purified enzyme, 700 g of coenzyme, and 200 g of taste salt. At this time, the purified enzyme and the coenzyme are commonly used in the field of the present invention, dry yeast and grains were used.

The subsequent process is sowing, but since yeast stops growing and dies at 40 ° C or higher, sowing is carried out at a rate of 50 g per 20 kg of raw material at 36 to 37 ° C (the temperature in the imperial chamber is 28 ° C). The subsequent process is Bossam, which is spread evenly in the right compartment of the imperial machine, with a mercury thermometer and imperial sensor inserted at a depth of 5 cm from the center, and the imperial door closed. Then, support the sieve to supply oxygen, adjust the temperature, mix well in the imperial machine, spread it evenly, press the tip to prevent the air from leaking, and trim the edge slightly higher. Spread it evenly in the box on the right side of the Imperial, and put a mercury thermometer and Imperial temperature sensor about 5cm deep from the center.

 After the first trimming process, mix well in the imperial flag, spread it evenly, press the edge to prevent the wind from leaking, and trim the edge slightly higher. Spread it evenly in the box on the right side of the Empire, and insert a mercury thermometer and Imperial temperature sensor about 5cm deep from the center. After that, the Imperial Gate is erected and closed.

Secondary care processes support the sieve to supply and regulate oxygen. Mix well in the imperial flag, spread it evenly, press the edges to prevent the air from leaking out, and trim the edges slightly higher. At this time, spread evenly in the box on the right side of the imperial plug in the mercury thermometer and imperial temperature sensor about 5cm deep in the center. Raise and cover the doors of the Empire.

And, in the third trimming process to support the sieve to supply oxygen and adjust the temperature. Mix well in the Empire, spread it evenly, press the edges to prevent the air from leaking, and trim the edges slightly higher. Spread it evenly in the box on the right side of the Imperial, and insert the mercury thermometer and the Imperial temperature sensor at a depth of about 5cm from the center. Open the imperial door.

Then, when the temperature reaches 37.5 ℃ during the departure process, he leaves. In a single-stage injection process, 80 kg of raw material is introduced by adding 200 ml of phosphoric acid and 11 liters of jumother to 60 liters of water for 36 to 48 hours. Thereafter, as a two-stage injection process, 100 kg of raw material is injected at a ratio of 160 liters of water and 200 g of purified enzyme at a temperature of 22 to 24 ° C. for 18-20 days.

If temperature rises above 33 ℃ by thorough temperature control, it should be cooled down.

After the two-stage injection, fermentation is carried out for about 15 to 20 days while the feeding chamber temperature is maintained at 20 ° C.

In addition, the fermented raw material is mixed with 2 diatomaceous earth (40kg) to filter out suspended matter and debris of 1 micron or more, and after the alcohol content measured to 12 to 13% and aged at 15 ℃ or less for 5 days Inoculate 20 L of grape vinegar acetic acid bacteria into the stock solution of 12-13% alcohol content, maintain the temperature at 25-27 ° C., and grow acetic acid bacteria for about 100 days.

Then, the raw material solution is mixed again with two diatomaceous earth pavements, and the suspended matter and residues of 0.5 microns or less are filtered. After filtration, the acidity was measured, adjusted to acidity 13-15%, and stored at 15 ° C. or lower. Then, the raw material solution is sterilized at 80 ° C. for 2 minutes, cooled to 15 ° C. or lower, sealed and stored, and used as necessary.

(2) process to remove the taste of garlic from garlic

In addition, the garlic used in the present invention may be used as long as fresh garlic produced in Korea, but the garlic used in Seosan 6 pages harvested for the regional economic development is particularly well dried at the end of June. Peel each side and peel off, trim the end of the garlic well washed with running water to remove the water is preferred to use.

Next, 3 to 5 parts by weight of sun salt is added to 100 parts by weight of water, and the salt is completely dissolved. Then, 60 to 100 parts by weight of garlic prepared in Seosan 6 is added and sealed for 3 to 10 days to fill the salty salt to make the spicy taste of garlic. After removing, remove the brine and wash 2 to 3 times with clear water. At this time, when the salt, that is, the amount and soaking time of the salt exceeds the above range, the garlic is squeezed, if less than the effect of removing the spicy taste is reduced.

Then, 5 to 15 parts by weight of white sugar is added to 100 parts by weight of the brewed vinegar described above, and the mixture is mixed well so that the sugar is completely dissolved in the vinegar, and 60 to 100 garlic of Seosan 6 where the spicy taste is removed from the brewed vinegar. Add the parts by weight and seal for 3 to 10 days to sweeten the sugar and remove the garlic flavor.

Then, take only 6 pages of Seosan garlic and dry it for 6 hours at a low temperature of 60 ℃ in a hot air dryer to dry 30% moisture.

The 30% of the garlic thus prepared is dried in a vacuum freeze dryer to completely remove the moisture.

On the other hand, the processing method of the material entered into the garlic processed food is as follows.

First of all, peanut powder can be used as long as it is a stored peanut powder that is not damp. Specifically, peanuts harvested at the end of October are well dried in the sun, and the dried peanuts are dried at 60 ° C. in a hot air dryer for 8 hours. Dry to 3% moisture content. Then, the peeled dried peanuts are made into a powder by a grinder, it is preferable to use the frozen storage by hygienic packaging the powder in 10kg units. This is because the peanut powder prepared by treating peanut within the above range is the best in processability and taste.

And, the soybean powder is fresh rat eyes to wash the beans well to remove moisture. After dehydration of rats, 200 kg of soybeans are placed in a 1,000 L stainless container, and 600 L of vinegar is then sealed and aged for 15 days. After 15 days, the rat eyes pick up the beans and dry them at 80 ℃ for 8 hours in a hot air dryer to dry the moisture content to 3%. The dried rat bean is ground in a grinder to form a powder. It is preferable to use the hygienic packaging powder frozen in 10kg units. This is because the soybean powder prepared by treating the soybean within the above range is the most excellent in processability and taste. At this time, it is preferable to use fresh rat soybean harvested in early November.

In addition, the glutinous rice powder is washed for 10kg of glutinous rice soaked in 15L of water and soaked for 15 hours, and the soaked glutinous rice is drained to the body and drained for 3 hours. Then, the glutinous rice is drained into the next grinder to make powder and hygienic packaging in 5kg unit is preferably used frozen. This is because the glutinous rice powder prepared by treating glutinous rice within the above range is the most excellent in processability and taste.

In addition, the sesame seeds are preferably washed by washing the sesame harvested in early November to remove the moisture, it is preferable to use a hygienic packaging of the dehydrated sesame in 0.5kg units and refrigerated.

[Granule, pill and tablet manufacturing process]

Granules, pills and tablets manufacturing method according to the present invention comprises the steps of preparing a vinegar, immersing garlic in vinegar to dry, drying the beans and peanuts and the granules with these materials as a powder, It is made of a step of processing into a ring or a tablet shape.

First, the garlic, from which the above water is completely removed, is made into a complete powder in a grinder. At this time, the prepared garlic powder is stored in a sanitary packaging in units of 100kg so as to be generally convenient to use and freeze stored.

And, 100 parts by weight of the processed garlic powder and 100 parts by weight of vinegar vinegar rats put 20-40 parts by weight of beans, soaked for 10 to 20 days, the immersed rats hot-air dried at 70 ~ 90 ℃, the dried Garlic granules are prepared by mixing 20-25 parts by weight of a soybean powder, peanut powder, glutinous rice powder or mixed powder thereof prepared by crushing soybeans, and paste into a predetermined amount of water into the garlic granules, and then paste the paste. It is preferable to prepare a garlic or garlic tablet by molding a predetermined amount of to a ring or tablet shape and drying. At this time, the mixture is aged for 10 to 15 hours in a refrigerated state around 5 ℃, it is preferable to put the aged dough in a recirculator or refiner to make a ring or tablet, which is aged when the garlic and This is because the taste of garlic powder blends with each other, so when you chew, it hardly smells like garlic.

Then, the ring or tablet is made to dry in a rotary dryer for 3 hours with hot air at 60 ℃ to make the ring shape round. And, the finished garlic ring or garlic tablets are stored in a low temperature warehouse at 15 ° C. and packaged in an amount appropriate for the needs of consumers.

At this time, the rat eyes put 20 to 40 parts by weight of the vinegar and garlic powder 100 parts by weight because the eyes can be easily immersed so that the eyes are sufficiently locked within the above range.

Garlic jelly manufacturing process

Put 100 parts by weight of white sugar on a low heat, add 10 to 20 parts by weight of starch powder to the melted sugar solution, stir well to prevent lumps, and add garlic prepared according to the present invention to sugar syrup prepared by the present invention. The mixture is prepared by cooling the mixture to room temperature in a container of a predetermined form. Then, this is hygienic packaging and refrigerated at a low temperature of 5 ° C or less.

At this time, when mixed with garlic, it is preferable to further add a peanut flavor, sesame or a mixture thereof to add a flavor to the jelly. This is because the savory taste makes the end of sweetness somewhat good. In the present invention, when the starch powder is used in less than 10 parts by weight of the jelly, the strength of the jelly is reduced, and if it exceeds 20 parts by weight because the feel of the jelly becomes jittery when eating.

[Manufacturing Process of Garlic Chanachi]

According to the present invention, 100 parts by weight of garlic, 10-15 parts by weight of lean vinegar and 100 parts by weight of brewed vinegar, are mixed and sealed, and aged for 10 to 15 days. 100 parts by weight of the first aged solution prepared by sterilization at a low temperature of 64 ° C. for 2 minutes was mixed, the mixture was sealed and aged at 20 ° C. for 15 days, and the garlic and the second aged solution were separated from the mixture, and then the 2 Tea aging solution is 8% acidity, 0.5% salinity, brewed vinegar and salt is added to prepare a seasoning solution, and the garlic is prepared by mixing the seasoning liquid and the garlic separated from the aging solution.

At this time, the herbal extract in the present invention is preferably used to extract the extract of the decoction of at least one or more selected from the group consisting of ginseng, thorny ginseng, macmundong, cornus and goji berry. This is because it is possible to provide garlic chanjang with the effective efficacy of each of the herbs. In addition, the use of 10-15 parts by weight of soybeans in 100 parts by weight of the garlic and brewed vinegar, when the amount exceeds the above range, the amount of seasoning liquid produced by reducing the amount of brewed vinegar is reduced, if less than seasoning liquid This is because it is visually degraded.

However, the amount of use of the herbal medicine and rat eye beans used in the present invention is not limited as described above, and may be used according to the needs of consumers by using other herbal medicines or by applying a totally different herbal medicine, and in the case of soybeans, the amount of usage of the beans is controlled. Can be.

Example 1 Preparation of Garlic with Arine Flavor Removed

In a stainless steel container of 1,500L, put 800kg of Seosan 6-page garlic (harvested in June) in salt water with 3 ~ 5% salt concentration, seal it for 5 days, remove the spicy taste, drain the brine and wash it with clean water. 100kg of white sugar was added to 1,000L of rice vinegar with 13-15% of acidity removed, and it was put in a completely dissolved vinegar syrup and sealed for 5 days to remove the sweet taste of sugar and garlic arithmetic.

Example 2 Garlic pill production

100 kg of garlic powder, 50 kg of peanut powder, 50 kg of glutinous rice powder, and 50 kg of glutinous rice powder were added to 800 kg of the prepared Seosan 6-page garlic powder, and 100 L of distilled water and 40 L of plum extract were added to make a dough. Then, the aged dough was put in a machine to prepare a ring.

At this time, the produced ring was dried for 3 hours with hot air at 60 ° C. in a tumble dryer, sprayed with plum extract, coated to make the shape of the circle round and shiny, and then the rounded ring was stored in a low temperature warehouse at 15 ° C.

Example 3 Garlic Jelly Preparation

First, the sugar syrup was prepared by putting 5 kg of white sugar in a stainless steel container and completely dissolving it in a low heat, adding 1 kg of starch powder to completely melted sugar, stiring well to prevent agglomeration, and storing it in a refrigerator.

5kg of the prepared sugar syrup is completely dissolved in a low heat, add the prepared peanut powder and sesame seeds to the sugar syrup, mix well to mix evenly, add the prepared Seosan 6-page garlic and stir well to sugar sugar syrup evenly gave. Then, these were taken out one by one, naturally cooled, and when cooled, they were hygienically packaged and stored at a low temperature below 5 ° C.

Example 4 Garlic-chanachi

100L prepared soybean solution, 100kg of Seosan 6 garlic and 15L prepared Chinese herbal extract were placed in a 300L stainless container, and the container was completely sealed and aged at 20 ° C. for 15 days. After 15 days, the seal was removed and the garlic and the fermentation solution were separated from the fermentation product. The fermentation solution was then sterilized at 64 ° C. for 2 minutes and completely cooled. Seasoning was performed to adjust the salt to 0.5% salt to prepare a seasoning solution.

Then, 2kg of the separated garlic was added to 500mL of the seasoning liquid to complete garlic chan-chan. At this time, the finished garlic herring was vacuum packed and stored at room temperature.

At this time, the extract of Chinese medicine is put in the ratio of 0.15kg of dry ginseng, 0.2kg of dry ginseng oak 0.2kg, 0.2kg of dry gingko mundong, 0.1kg of dry corn, and 0.1kg of dry wood wolfberry, put 30L of water and decoct until the water reaches 15L. The squeezer is put in a squeezer, squeezed all the juice and cooled and then stored at freezing at minus 2 ℃, the soybean liquor is brewed vinegar extracted from the sugar and some components of the soybean powder produced in the manufacturing process according to the present invention .

Experimental Example

In the present experimental example, in order to measure the quality of the garlic processed foods prepared in Examples 2 to 4, the aroma, taste, and overall preference were measured by a five-point scale method by five panelists of 30 persons. Palatogenic Sensory Testing of Foods, Introductory History, 1975). In this case, the degree of arine taste was described separately so that the feeling after the tasting described common opinions over a majority.

As a result, as shown in Table 1, it is very excellent in the aroma, taste and overall preference, it is judged that anyone can eat.

Item Example 2 Example 3 Example 4 incense 4.2 4.5 3.9 flavor 4.5 4.8 4.5 Comprehensive preference 4.35 4.65 4.2

In addition, most people who refused to eat garlic because they basically did not like the smell of garlic or the taste of arine, could easily eat, providing them with the pharmacological effects of garlic.

Of the 30 panelists, 90 percent (27) responded to the survey that they could not feel the smell of garlic and the taste of arine at all.

As described above, by processing a variety of food ingredients having a specific effect, such as garlic and beans, peanuts, sesame, herbal medicines processed in accordance with the present invention in an appropriate ratio by processing in the form of easy-to-eat pill, jelly, herring, etc., Anyone, young or old, can easily eat garlic with specific and varied effects.

On the other hand, a range of modifications, variations and substitutions are possible with respect to the foregoing disclosure, and in some cases only some of the features of the invention may be used. Accordingly, the appended claims should be construed broadly and in accordance with the spirit and scope of the invention.

Claims (7)

(a) immersing and sealing 60-100 parts by weight of whole garlic in salt water in which 3-5 parts by weight of sun salt is mixed with 100 parts by weight of water; (b) adding garlic after the step (a) to 100 parts by weight of vinegar syrup mixed with 100 parts by weight of vinegar and 5 to 15 parts by weight of sugar, soaking and sealing for 3 to 10 days; And (c) a method of producing garlic, comprising the step of first drying the garlic after step (b) at 50 to 60 ° C. at low temperature and second drying the low temperature dried whole garlic in a vacuum dryer. Processed garlic prepared by the method of claim 1. delete delete delete delete delete