KR20210106064A - Garlic processing method and apparatus, and garlic processed thereby - Google Patents

Abstract

The present invention relates to garlic processing treating technology, and more specifically, to a garlic processing method capable of effectively removing sting and hot tastes of garlic without discoloring the garlic by changing a concentration and a temperature of a seasoning liquid in which the garlic is soaked and repeating replacement work of the seasoning liquid at regular intervals. The garlic processing method according to the present invention comprises: a first hot taste removing step of soaking the garlic in a first seasoning liquid manufactured by mixing 10-15 parts by weight of sodium chloride, 40-50 parts by weight of acidulant, and 40-50 parts by weight of sugar (sucrose) in 100 parts by weight of purified water and storing the same while maintaining a temperature of 18-20℃; a second hot taste removing step of soaking the garlic of the first hot taste removing step in a second seasoning liquid manufactured by mixing 1-5 parts by weight of sodium chloride, 0.5-1 parts by weight of acetic acid, and 1-2 parts by weight of sodium saccharin in 100 parts by weight of purified water and maintaining the temperature of 18-20℃; a third hot taste removing step of soaking the garlic of the second hot taste removing step in a third seasoning liquid manufactured by mixing 5-10 parts by weight of sodium chloride, 30-40 parts by weight of acidulant, and 30-40 parts by weight of surgar (sucrose) in 100 parts by weight of purified water and storing the same while maintaining a temperature of 15-18℃; and an acidity/salinity/sweetness removing step of soaking the garlic in the third hot taste removing step in the purified water and storing the same while maintaining a temperature of 12-17℃.

Description

Garlic processing method and apparatus and garlic processed using the same {Garlic processing method and apparatus, and garlic processed thereby}

The present invention relates to a garlic processing treatment technology, and more specifically, by changing the concentration and temperature of the seasoning solution in which garlic is soaked and repeating the replacement operation of the seasoning solution every predetermined time, it is possible to effectively remove the strong and pungent taste of garlic without discoloration of the garlic. It relates to a garlic processing method and apparatus.

Garlic has been used as a spice since ancient times due to its unique flavor properties and is known to have various physiological activities such as antibacterial, cancer cell growth inhibitory effect, thrombus formation delay effect, and blood cholesterol lowering effect.

Garlic has almost no odor until the tissue is cut or crushed, but once the tissue is destroyed, garlic has a characteristic strong pungent odor and pungent taste.

Although garlic is a useful food containing ingredients that regulate biological functions, the consumption form is mainly limited to spices, and processed garlic accounts for only a small part of the total garlic consumption.

The reason why the production of processed products using garlic is so low is that the public's preference for processed products made of garlic is greatly reduced due to the unique pungent taste and peculiar smell of garlic.

Currently, most of the processing of garlic is processed in the form of powder or paste. Garlic processed by cutting or pulverizing garlic to an appropriate size and dried by hot air and freeze-dried is mainly marketed as a soup and household seasoning for instant food, but its use as a food material is limited.

Garlic processing in the form of powder or paste is only intended to increase the convenience of use, but it is difficult to increase the intake of garlic itself because it does not take into account the edibility or preference of consumers.

Therefore, there is a demand for the development of a new deodorized processed garlic that can increase the consumption of useful garlic ingredients by consumers because it is easy to consume as a side dish or health food rather than a seasoning because the stimulating taste and aroma of garlic are effectively removed.

Recently, for the purpose of enhancing the intake of garlic, research has been made on a processing method that can remove the irritating odor and taste and maintain its efficacy, but the prior art is a technology of processing garlic at very high pressure and temperature. However, there is a problem that it is not easy to apply it to the actual production stage due to the difficulty of manufacturing and maintaining the equipment and the consequent increase in the manufacturing cost as it requires special equipment.

Korean Patent Registration No. 10-0922525

The present invention was devised to solve the above problems, and an object of the present invention is to overcome the limitation of using garlic only as a seasoning or spice, and to make it easy to consume as a side dish or health food while maintaining the shape and color of garlic. will be.

Another object of the present invention is to effectively remove the irritating smell and taste of garlic while maintaining the shape and color of garlic without using expensive special equipment.

To this end, the garlic processing method according to the present invention involves immersing garlic in a primary seasoning solution in which 10 to 15 parts by weight of sodium chloride, 40 to 50 parts by weight of acidulant, and 40 to 50 parts by weight of sugar (sucrose) are mixed in 100 parts by weight of purified water. The first spiciness removal step of maintaining and storing the temperature at ℃ ~ 20℃, and the second seasoning solution in which 100 parts by weight of purified water is mixed with 1 to 5 parts by weight of sodium chloride, 0.5 to 1 parts by weight of acetic acid and 1 to 2 parts by weight of sodium saccharin. The garlic that has undergone the first spiciness removal step is soaked to maintain the temperature at 18°C to 20°C, and the second spiciness removal step, 5-10 parts by weight of sodium chloride, 30-40 parts by weight of acidulant, and 30-40 parts by weight in 100 parts by weight of purified water A third spiciness removal step of immersing the garlic that has undergone the second spiciness removal step in a tertiary seasoning solution mixed with a portion of sugar (sucrose) and storing the garlic at a temperature of 15°C to 18°C, and the third spiciness removal step in purified water It includes a step of removing acidity/salinity/sugar content by soaking coarse garlic and maintaining the temperature at 12°C to 17°C.

In addition, the processed garlic according to the present invention maintains the temperature of the primary seasoning solution of the first concentration made by mixing sodium chloride, acidulant and sugar (sucrose) in purified water at 18°C to 20°C, soaking garlic for 48 hours, and 1 The first spiciness removal step is repeated 4 to 6 times to replace the tea seasoning solution, and the temperature of the second concentration of the second seasoning solution made by mixing sodium chloride, acetic acid and sodium saccharin in purified water is maintained at 18℃~20℃ It is made by immersing garlic that has undergone the first spiciness removal step for 48 hours and then undergoes a second spiciness removal step of repeating the operation of replacing the second seasoning solution twice, and mixing sodium chloride, acidulant and sugar (sucrose) in purified water. The temperature of the tertiary seasoning solution of a third concentration lower than the first concentration and higher than the second concentration is maintained at 15°C to 18°C, and the garlic that has undergone the second spiciness removal step is soaked for 48 hours and the tertiary seasoning solution is replaced. Removal of acidity/salinity/sugar by immersing garlic that has undergone the third spiciness removal step for 48 hours while maintaining the temperature of the purified water at 12°C to 17°C and repeating the operation 2 to 4 times. It is characterized by being processed through steps.

In addition, in the garlic processing apparatus according to the present invention, the garlic barrel holder having an inclined surface on which the bottom of the garlic barrel is seated inclinedly, and the seasoning liquid container for discharging the seasoning liquid to the garlic barrel are seated on the pedestal, and the pedestal moves up and down and a seasoning liquid container conveying device for moving the seasoning liquid container up and down while doing so.

As described above, the garlic processing method according to the present invention has the effect of effectively removing the irritating smell and taste of garlic while maintaining the garlic shape and color without using expensive special equipment in the farmhouse production area.

In particular, the present invention uses non-heating treatment without treating garlic under high pressure or temperature, but by repeatedly performing the operation of replacing the seasoning solution while adjusting the concentration and temperature of the seasoning solution, the garlic is completely removed without discoloration. At the same time, it is possible to mass-produce garlic with a crisp taste.

Garlic produced according to the present invention becomes a basic material for making garlic food, and by seasoning it with various sauces, it can be commercialized as a side dish or health food that many people can enjoy.

1 is a flowchart showing a garlic processing method according to the present invention.
Figure 2 is a view showing the schematic configuration of the garlic processing apparatus according to the present invention.
Figure 3 is a view showing a garlic food using garlic processed using the garlic processing method according to the present invention.
4 is a view showing the results of GC-MS analysis of the garlic concentrate of the present invention and the raw garlic concentrate of the comparative group.
5 is a photograph showing a state of measuring the hardness of garlic processed according to the present invention.

Hereinafter, an embodiment according to the present invention will be described in detail with reference to the accompanying drawings.

The configuration of the present invention and the effects thereof will be clearly understood through the following detailed description. It should be noted that, when it is determined that the subject matter of the present invention may be obscured with respect to known configurations prior to the detailed description of the present invention, the detailed description thereof will be omitted.

The garlic processing method according to the present invention adjusts the concentration and temperature of a seasoning solution having acidity [酸度]/salinity [鹽度]/sugar content [糖度] and repeats the operation of replacing the seasoning solution at regular time intervals to form and color of garlic It is possible to completely remove the bitter and pungent taste of garlic while maintaining

The garlic processing method according to the present invention includes three steps of removing spiciness and post-treatment (acidity/salinity/sugar removal process) with different concentrations and temperatures.

1 is a flowchart showing a garlic processing process according to the present invention.

1, the garlic processing method according to the present invention will be described in detail.

1st spicy taste removal process (S100)

First, a seasoning solution with acidity/salinity/sweetness is used to remove the pungent and pungent taste of garlic. The seasoning solution is prepared by adding sodium chloride, acidulant and sugar (sucrose) to purified water. The first spiciness removal process removes the bitter and pungent taste of garlic and at the same time prevents green discoloration of garlic.

In an embodiment of the present invention, a primary seasoning solution is prepared by mixing 2 kg of sugar, 2 kg of acidulant, and 500 g of sodium chloride in 4 kg of purified water at a temperature of 35°C. When the primary seasoning solution is prepared in this way, 10 kg of peeled garlic is soaked in the seasoning solution and stored for 48 hours while maintaining the temperature of the seasoning solution at 18°C to 20°C.

As is well known, the pungent and pungent taste of garlic is attributed to a sulfur compound called allicin. Allicin is produced by decomposing Allin, the original ingredient of garlic, by an enzyme called Alliinase in the thin film of garlic as cells are destroyed when garlic is cut, minced, or chewed.

When garlic is soaked in seasoning liquid, allicin and allicin components contained in garlic are discharged together with water by osmotic pressure. If garlic is exposed to the seasoning solution in which allin and allicin components (hereinafter referred to as allicin components) are discharged for a long time, the allicin component causes garlic to discolor (green color).

If the temperature of the seasoning solution is low, the risk of discoloration of garlic is small, but the discharge of allicin component is not large.

That is, when the temperature of the seasoning solution was less than 18°C, the discharge of components such as enzymes was low, and when the temperature of the seasoning solution exceeded 20°C, the rusting phenomenon on the surface of garlic increased.

Accordingly, when garlic was soaked in the seasoning solution while maintaining the temperature range of the primary seasoning solution at 18°C to 20°C, the allicin component was significantly discharged without noticeable rusting. However, as the time to soak garlic in the seasoning solution passed two days, that is, 48 hours, it was confirmed that the rusting phenomenon started remarkably.

Therefore, in the first spiciness removal process, the allicin component is discharged to some extent through the primary seasoning solution at a temperature of 18°C to 20°C, and the operation of replacing the seasoning solution is repeated before the onset of rusting phenomenon, that is, every 48 hours.

In an embodiment of the present invention, the operation of replacing the seasoning liquid is repeatedly performed up to four times. If the size of the peeled garlic is larger than the average, the operation of changing the seasoning solution can be added 1 or 2 times.

Secondary spicy taste removal process (S110)

Garlic, which has undergone the first spiciness removal process, is again immersed in seasoning solution and stored. The second seasoning solution is prepared by adding sodium chloride, acetic acid and sodium saccharin to purified water. The second spiciness removal process is also a process to remove the pungent and pungent taste of garlic and to prevent green stools from garlic.

In an embodiment of the present invention, 110 g of sodium saccharin, 70 g of acetic acid and 200 g of sodium chloride are mixed with 6.5 kg of purified water at a temperature of 30° C. to prepare a second seasoning solution. When the second seasoning solution is prepared in this way, the garlic that has undergone the first spiciness removal process is immersed in the seasoning solution and stored for 48 hours while maintaining the temperature of the seasoning solution at 18°C to 20°C.

Although some of the allicin component of garlic was discharged through the primary spiciness removal process, garlic still has a pungent and pungent taste, and above all, acidity/salinity/sugar content is infiltrated into garlic by the primary seasoning solution.

In the second spiciness removal process, the allicin component of garlic is discharged less than in the first spiciness removal process, but acidity/salinity/sugar content penetrating into the garlic is discharged to neutralize the acidity/salinity/sugar content of garlic. In this way, the acidity/salinity/sugar content of garlic is neutralized to maintain the processed taste and to be stored for a long time.

In an embodiment of the present invention, the operation of replacing the seasoning liquid is repeatedly performed up to two times in order to prevent discoloration of garlic and to effectively neutralize it.

3rd spiciness removal process (S120)

Garlic, which has undergone the secondary spiciness removal process, is again immersed in seasoning solution and stored. The tertiary seasoning solution is prepared by adding sodium chloride, acidulant and sugar (sucrose) to purified water like the first seasoning solution.

In an embodiment of the present invention, a tertiary seasoning solution is prepared by mixing 1.7 kg of sugar, 1.8 kg of acidulant, and 400 g of sodium chloride in 5 kg of purified water at a temperature of 35°C. When the third seasoning solution is prepared in this way, the garlic that has undergone the second spiciness removal process is immersed in the seasoning solution and stored for 48 hours while maintaining the temperature of the seasoning solution at 15°C to 18°C.

While the acidity/salinity/sugar content of garlic is neutralized through the secondary spiciness removal process, the allicin component is also discharged, but the allicin component of garlic is still not completely removed, so the garlic's pungent and pungent taste remains.

In the 3rd spiciness removal process, the concentration of seasoning liquid is lowered compared to the 1st spiciness removal process, thereby minimizing the penetration of acidity/salinity/sugar into garlic while completely removing allicin components remaining in garlic.

In addition, since it is the last process to remove a small amount of allicin remaining in garlic, the temperature of the seasoning solution is lowered than in the first spiciness removal process to remove a small amount of allicin, while minimizing the discoloration of garlic, which has become vulnerable due to repeated immersion. .

In an embodiment of the present invention, the operation of replacing the seasoning solution for preventing discoloration of garlic and effectively discharging allicin is performed repeatedly up to two times. If the size of the peeled garlic is larger than the average, the operation of changing the seasoning solution can be added 1 or 2 times.

Post-treatment process (acidity/salinity/sugar removal process) (S130)

Garlic, which has undergone the tertiary spiciness removal process, is finally immersed in purified water and stored. The post-treatment process is a process of subtracting acidity/salinity/sugar content from garlic.

In the post-treatment process, purified water enters the garlic by osmotic pressure, and at the same time, ions (sodium ions, acid ions) or molecules in the garlic come out of the purified water, and the acidity/salinity/sugar content of garlic is removed and neutralized.

In an embodiment of the present invention, garlic that has undergone the tertiary spiciness removal process is soaked in 5.5 kg of purified water and stored for 48 hours while maintaining the temperature at 12°C to 17°C. The operation of replacing purified water is performed once.

As described above, the allin and allicin components contained in garlic are released through sequential steps of the first spiciness removal process, the second spiciness removal process, the tertiary spiciness removal process, and the post-treatment process, thereby completely removing the spiciness of garlic. The raw material of garlic to be cooked as food is completed by also removing the infiltrated acidity/salinity/sugar content.

In an embodiment of the present invention, peeled garlic is used as it is, but garlic may be cut and processed to a thickness of 0.3 to 0.5 cm.

The raw material of garlic made according to the present invention can be stored in a low temperature (10 ° C. ~ 15 ° C) warehouse, packaged and sold as it is, or by seasoning the raw material with various sauces, it can be manufactured and sold as garlic food (S140).

When garlic according to the present invention is seasoned with a sauce such as cream sauce, yogurt, banana, tomato ketchup, or apple jam, garlic food suitable for children and women can be made with a mild taste.

Also, kimchi flavor, pickle flavor, soybean paste flavor, gochujang flavor, beet flavor, wasabi flavor, bonito flavor, komdarae flavor, Bones flavor, chili sauce flavor, mustard flavor, onion flavor, salted cod roe flavor, bechamel flavor, dubanjang flavor If you season it with a sauce such as rice, you can make garlic food for side dishes or side dishes with rice. In addition, it is possible to season using sauces suitable for each country.

3 shows a garlic food using garlic treated using the garlic processing method according to the present invention.

Referring to FIG. 3, (a) shows a cream sauce flavored garlic food made by mixing cream sauce with a garlic raw material according to the present invention, and (b) is a garlic raw material according to the present invention mixed with red pepper paste flavored garlic food. indicates.

Figure 2 shows a garlic processing apparatus to which the garlic processing method according to the present invention is applied.

2, in the garlic processing apparatus according to the present invention, a garlic barrel 30 is seated and a movable garlic barrel holder 10, a seasoning liquid container transporting device 20 that moves the seasoning liquid container 40 up and down, and seasoning liquid It includes a garlic barrel 30 for immersing garlic in, and a seasoning liquid container 40 containing seasoning liquid.

Garlic processing apparatus according to the present invention can be conveniently used to process a large amount of garlic. The seasoning liquid container transfer device 20 is installed in the garlic processing plant, and the garlic container holder 10 is prepared. The base 21 of the seasoning liquid container transfer device 20 is seated on the ground so that the seasoning liquid container transfer device 20 can be stably installed.

The garlic processor puts the seasoning liquid container 40 on the pedestal 22 of the seasoning liquid container transfer device 20, and makes and puts the seasoning liquid (2) required from the 1st spiciness removal process to the 3rd spiciness removal process in the seasoning liquid container 40. do. The garlic processor pours purified water into the seasoning container 40, and adds acidulant or acetic acid, sodium chloride, sugar (sucrose) or sodium saccharin and stirs to prepare the seasoning solution (2).

When the seasoning liquid 2 is completed and the garlic processor presses the switch of the seasoning liquid container transfer device 20, the transfer motor (not shown) rotates and the pedestal 22 rises by the TM screw 23 and the nut 24. will do

After that, the garlic processor puts the garlic barrel 30 on the garlic barrel holder 10, puts the peeled garlic (1), and then moves the garlic barrel holder 10 to the seasoning liquid container transfer device 20 using the wheel 12. make it

The width of the garlic container holder 10 is made smaller than the seasoning liquid container transfer device 20 so that it can enter the seasoning liquid container transfer device 20 . When the garlic container holder 10 enters the seasoning liquid container transfer device 20 , the outlet 41 of the seasoning liquid container 40 is opened to allow the seasoning liquid 2 to enter the garlic container 30 .

The bottom surface of the seasoning liquid container 40 is inclined, so that all of the seasoning liquid 2 contained in the seasoning liquid container 40 can go into the garlic container 30 without remaining.

When the seasoning liquid enters the garlic container 30 , the garlic 1 is immersed in the seasoning liquid 2 . When a certain period of time elapses in the first or third hotness removal process, the seasoning liquid 2 must be replaced several times.

The garlic processor opens the outlet 31 of the garlic barrel 30 to discharge the seasoning liquid 2 . The bottom surface of the garlic barrel 30 is inclined like the seating surface of the garlic barrel holder 10 , so that the seasoning liquid 2 contained in the garlic barrel 30 is discharged without leaving any residue. At this time, the seasoning liquid 2 may be stably discharged by the discharge guide plate 11 installed on the garlic barrel holder 10 .

When all of the seasoning liquid 2 contained in the garlic container 30 is discharged, the garlic container holder 10 is moved out of the seasoning liquid container transfer device 20 . Next, when the garlic processor presses the switch of the seasoning liquid container transfer device 20 to make a new seasoning liquid, the pedestal 22 comes down.

When the seasoning liquid container 40 comes down, the garlic processor prepares and puts the seasoning liquid 2 back into the seasoning liquid container 40 and repeats the above processes.

Evaluation of garlic processed according to an embodiment of the present invention

1) Measuring the ingredients of garlic

The strong and pungent taste of garlic depends on ingredients such as allicin, diallyl disulfide, diallyl sulfide, and diallyl trisulfide contained in garlic.

Allicin of garlic, that is, S-Allylcysteine sulfoxide, becomes allicin by allinase, and allicin is diallyl disulfide, diallyl sulfide, diallyl trisulfide ( It is converted into volatile sulfur compounds such as diallyl trisulfide).

GC-MS (gas chromatography-mass spectrometry) analysis technique was used to confirm how much the strong and pungent taste of garlic processed according to the present invention was removed. GC-MS is an analysis method that vaporizes a sample to obtain information about the compound structure by mass spectrometry and information utilizing the excellent separation and quantitation of gas chromatography.

First, 30 g of raw garlic was ground with a warring blender, saturated with NaCl, 5 μl of an internal standard (heptadecanoic acid 0.0116 g/ml) was added, extracted with 60 ml solvent (pentane: dichloromethane = 2:1), and then centrifuged (24,000 rpm) ) and centrifuged for 20 minutes. The supernatant obtained by centrifugation is dehydrated by adding magnesium sulfate, and then the supernatant obtained by centrifugation is again concentrated in vacuo at low temperature to obtain a garlic concentrate. The garlic concentrate thus obtained was redissolved in 1 ml of ether (diethyl ether), and 0.75 μl was injected into GC-MS for analysis.

Similarly, garlic processed according to the present invention was treated in the same manner and injected into GC-MS for analysis.

4 shows the results of GC-MS analysis of the garlic concentrate of the present invention and the raw garlic concentrate of the comparative group.

(a) is a graph of the GC-MS analysis result of the raw garlic concentrate of the comparative group, and (b) is a graph of the GC-MS analysis result of the garlic concentrate of the present invention.

In the graph of the GC-MS analysis result, the x-axis indicates the diffusion time (minute) of the gas component, and the y-axis indicates the component content. The graph of the GC-MS analysis result is a mass spectrum in which each separated component is expressed as an abundance ratio to a mass to charge ratio (m/e).

As shown in Figure 4, diallyl disulfide (A), diallyl sulfide (Diallyl sulfide) (B) and diallyl trisulfide (C), which are representative ingredients that give garlic a strong and spicy taste ) It can be seen that the peak appeared in (a) graph, but did not appear in (b) graph. That is, it can be seen that the main sulfur compounds that give a sharp and pungent taste have been removed from garlic processed by the processing method of the present invention.

On the other hand, allicin was not detected in GC-MS analysis, because allicin is unstable and difficult to detect on GC. For the quantification of unstable allicin, the allicin component contained in garlic was measured using high-performance liquid chromatography (HPLC) analysis.

Put 5 g of fresh garlic in 30 ml of purified water, grind with a warring blender for 5 minutes, leave at room temperature for 30 minutes, centrifuge for 20 minutes (15,000 rpm), add 1.5 ml of methanol to 1 ml of the supernatant, and centrifuge for 20 minutes (15,000 rpm) ) was done. After adding 5 μl of benzene to 1.5 ml of the supernatant thus obtained, allicin in raw garlic was quantified using HPLC analysis.

Similarly, garlic processed according to the present invention was treated in the same manner, and allicin was quantified using HPLC analysis.

As a result of HPLC analysis, it was confirmed that the allicin content of garlic processed according to the present invention was only about 3% of that of raw garlic.

2) Evaluation of the thinness (hardness) of garlic

The hardness of garlic was evaluated to confirm whether the crunchiness of garlic processed according to the present invention was maintained. As shown in FIG. 5 for measuring the hardness of garlic, the force was measured when the garlic was compressed and entered to a certain depth using a hardness meter.

Five garlic and five raw garlic processed according to the present invention were prepared and the hardness of each was measured in Newton units.

Table 1 shows the hardness measurement results for 5 raw garlic, and Table 2 shows the hardness measurement results for 5 garlic processed according to the present invention. When comparing Table 1 and Table 2, it can be seen that there is no significant difference in hardness between raw garlic and garlic processed according to the present invention.

hardness 1 18.342n hardness 2 16.432n hardness 3 19.757n hardness 4 18.114n hardness 5 16.176n

hardness 1 19.030n hardness 2 16.869n hardness 3 19.970n hardness 4 16.371n hardness 5 17.513n

The above description is merely illustrative of the present invention, and various modifications may be made by those of ordinary skill in the art to which the present invention pertains without departing from the technical spirit of the present invention.

Therefore, the embodiments disclosed in the specification of the present invention do not limit the present invention. The scope of the present invention should be interpreted by the following claims, and all technologies within the scope equivalent thereto should be construed as being included in the scope of the present invention.

10: garlic container holder 20: seasoning liquid container transfer device
30: garlic container 40: seasoning liquid container

Claims (5)

An agent that maintains a temperature of 18°C-20°C by immersing garlic in a primary seasoning solution obtained by mixing 10-15 parts by weight of sodium chloride, 40-50 parts by weight of acidulant, and 40-50 parts by weight of sugar (sucrose) in 100 parts by weight of purified water. 1 step of removing spiciness;
In a second seasoning solution obtained by mixing 1 to 5 parts by weight of sodium chloride, 0.5 to 1 parts by weight of acetic acid, and 1 to 2 parts by weight of sodium saccharin in 100 parts by weight of purified water, the garlic that has undergone the first spiciness removal step is soaked at a temperature of 18°C to 20°C. and a second spiciness removal step,
In a tertiary seasoning solution obtained by mixing 5 to 10 parts by weight of sodium chloride, 30 to 40 parts by weight of acidulant, and 30 to 40 parts by weight of sugar (sucrose) in 100 parts by weight of purified water, the garlic that has undergone the second spiciness removal step is soaked at 15° C. to 18 A third spiciness removal step of maintaining and storing the temperature at ℃;
A garlic processing method comprising a step of removing acidity/salinity/sugar content of immersing garlic that has undergone the third spiciness removal step in purified water and storing the garlic at a temperature of 12°C to 17°C. According to claim 1,
The first step of removing spiciness is performed by repeating the operation of replacing the first seasoning solution every 48 hours 4 to 6 times,
The second step of removing the spicy taste is performed by repeating the operation of replacing the second seasoning solution every 48 hours twice,
The third step of removing the spicy taste is a garlic processing method, characterized in that by repeating the operation of replacing the tertiary seasoning solution every 48 hours 2 to 4 times. Maintaining the temperature of the first seasoning solution of the first concentration made by mixing purified water with sodium chloride, acidulant and sugar (sucrose) at 18℃~20℃, soaking garlic for 48 hours and replacing the first seasoning solution 4~6 After the first spiciness removal step repeated twice,
The temperature of the second seasoning solution of the second concentration made by mixing sodium chloride, acetic acid and sodium saccharin in purified water is maintained at 18°C to 20°C, and the garlic that has undergone the first spiciness removal step is soaked for 48 hours and the second seasoning solution is replaced. After the second spiciness removal step of repeating the operation twice,
The temperature of the tertiary seasoning solution of a third concentration lower than the first concentration and higher than the second concentration made by mixing purified water with sodium chloride, acidulant and sugar (sucrose) is maintained at 15°C to 18°C, and the second After soaking garlic that has undergone the spiciness removal step, the third spiciness removal step is repeated 2 to 4 times to replace the tertiary seasoning solution.
Garlic, characterized in that it is processed through an acidity/salinity/sugar removal step of immersing the garlic that has undergone the third spiciness removal step for 48 hours while maintaining the temperature of purified water at 12°C to 17°C. 4. The method of claim 3,
The processed garlic is cream sauce flavor, yogurt flavor, banana flavor, tomato ketchup flavor, apple jam flavor, kimchi flavor, pickle flavor, soybean paste flavor, gochujang flavor, beet flavor, wasabi flavor, katsuobushi flavor, komadarai flavor, Bones flavor Garlic, characterized in that it is mixed with a sauce that tastes any one selected from among , chili sauce flavor, mustard flavor, onion flavor, salted cod roe flavor, bechamel flavor, and dubanjang flavor. A garlic barrel holder that has an inclined surface on which the bottom of the garlic barrel is seated at an angle and is movable through wheels;
Garlic processing apparatus comprising a seasoning liquid container conveying device for discharging the seasoning liquid to the garlic container is seated on a pedestal and the pedestal moves up and down while moving the seasoning liquid container up and down.

Images