KR900005885A - How to prevent discoloration of minced garlic - Google Patents

How to prevent discoloration of minced garlic Download PDF

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Publication number
KR900005885A
KR900005885A KR1019880014135A KR880014135A KR900005885A KR 900005885 A KR900005885 A KR 900005885A KR 1019880014135 A KR1019880014135 A KR 1019880014135A KR 880014135 A KR880014135 A KR 880014135A KR 900005885 A KR900005885 A KR 900005885A
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KR
South Korea
Prior art keywords
garlic
weight
solution
discoloration
juice
Prior art date
Application number
KR1019880014135A
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Korean (ko)
Other versions
KR900008827B1 (en
Inventor
김병상
박노현
박무현
Original Assignee
권태완
한국식품개발 연구원
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Application filed by 권태완, 한국식품개발 연구원 filed Critical 권태완
Priority to KR1019880014135A priority Critical patent/KR900008827B1/en
Publication of KR900005885A publication Critical patent/KR900005885A/en
Application granted granted Critical
Publication of KR900008827B1 publication Critical patent/KR900008827B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

내용 없음No content

Description

다진마늘의 변색 방지법How to prevent discoloration of minced garlic

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

통마늘을 분리한 다음 끓는 물(95~100℃) 또는 스팀(100~110℃)하에서 10~15초동안 열처리한 후 박피하여 멸균수로 세정한 다음 마쇄한 마늘에 솔비톨, 구연산, 식염, 솔빈산칼슘(Potass-ium sorbate)등을 첨가한 혼합물을 만들고 명반(Aluminium Po-tassium sulfate)용액을 별도로 마쇄한 마늘에서 첨가해 착즙액을 만들어 착즙액을 10~15% 정도 상기 혼합물에 첨가하여 최종 pH 가 2.5~4.5 범위가 되도록 조절하여 마늘페이스트를 제조함을 특징으로 하는 다진마늘의 변색방지법.After separating whole garlic, heat-treated in boiling water (95 ~ 100 ℃) or steam (100 ~ 110 ℃) for 10 ~ 15 seconds, peeled and washed with sterile water, and then crushed garlic in sorbitol, citric acid, salt, sorbic acid Make a mixture containing calcium (Potass-ium sorbate), add alum (Aluminum Po-tassium sulfate) solution from separately ground garlic, make juice solution, and add juice solution to the mixture by about 10-15%. How to prevent the discoloration of chopped garlic, characterized in that to prepare a garlic paste by adjusting to 2.5 to 4.5. 제1항에 냉동변성 및 pH 조절을 위해 부원료 배합비율을 원료 중량에 대해 솔비톨 5중량%, 구연산 1중량%, 식염 5중량%, 솔빈산칼륨(Potassium sorate) 0.05중량%의 비율로 하여 첨가함을 특징으로 하는 다진 마늘의 변색병지법.To the cryogenic denaturation and pH control in claim 1 is added in the ratio of the subsidiary ingredients in a ratio of 5% by weight of sorbitol, 1% by weight of citric acid, 5% by weight of salt, 0.05% by weight of potassium sorbate (Potassium sorate) relative to the weight of the raw material. Discoloration disease method of chopped garlic, characterized in that. 제1항에 착즙액에서 다진마늘의 색택 안정화를 위해 5% 명반(aluminium Potassium Sulfate)용액을 사용함을 특징으로 하는 다진 마늘의 변색방지법.The method of preventing discoloration of chopped garlic, characterized in that 5% aluminium (aluminum potassium sulfate) solution is used for stabilization of the minced garlic in juice. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880014135A 1988-10-28 1988-10-28 Method for preventing from discolor KR900008827B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880014135A KR900008827B1 (en) 1988-10-28 1988-10-28 Method for preventing from discolor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880014135A KR900008827B1 (en) 1988-10-28 1988-10-28 Method for preventing from discolor

Publications (2)

Publication Number Publication Date
KR900005885A true KR900005885A (en) 1990-05-07
KR900008827B1 KR900008827B1 (en) 1990-11-30

Family

ID=19278858

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880014135A KR900008827B1 (en) 1988-10-28 1988-10-28 Method for preventing from discolor

Country Status (1)

Country Link
KR (1) KR900008827B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006073256A1 (en) * 2005-01-04 2006-07-13 Cj Corp. A composition for preventing browning of ground garlic
KR100796773B1 (en) * 2006-10-18 2008-01-22 전북대학교산학협력단 Preparing method of the phyngang for browning prevention and moisture sorption

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7651706B2 (en) * 2001-09-13 2010-01-26 Wakunaga Pharmaceutical Co., Ltd. Liquid preparation containing crude-drug extract
KR100778797B1 (en) * 2006-05-11 2007-11-28 재단법인서울대학교산학협력재단 Method to inhibit greening of crushed garlic and the crushed garlic made thereby

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006073256A1 (en) * 2005-01-04 2006-07-13 Cj Corp. A composition for preventing browning of ground garlic
KR100796773B1 (en) * 2006-10-18 2008-01-22 전북대학교산학협력단 Preparing method of the phyngang for browning prevention and moisture sorption

Also Published As

Publication number Publication date
KR900008827B1 (en) 1990-11-30

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