KR940013353A - Odorless garlic and its manufacturing method, and health supplement food mainly based on the odorless garlic and its manufacturing method - Google Patents

Odorless garlic and its manufacturing method, and health supplement food mainly based on the odorless garlic and its manufacturing method Download PDF

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Publication number
KR940013353A
KR940013353A KR1019920026165A KR920026165A KR940013353A KR 940013353 A KR940013353 A KR 940013353A KR 1019920026165 A KR1019920026165 A KR 1019920026165A KR 920026165 A KR920026165 A KR 920026165A KR 940013353 A KR940013353 A KR 940013353A
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South Korea
Prior art keywords
garlic
odorless
odorless garlic
paste
brine
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KR1019920026165A
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Korean (ko)
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KR950010348B1 (en
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엄억섭
김영수
이병돈
김말연
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최규진
두성식품 주식회사
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Publication of KR940013353A publication Critical patent/KR940013353A/en
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Publication of KR950010348B1 publication Critical patent/KR950010348B1/en

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    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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

Abstract

본 발명은 마늘에서 그 냄새를 완전히 제거하여 먹기좋은 무취마늘 페이스트, 또는 무취마늘 분말, 및 이를 이용한 건강보조식품의 제조방법에 관한 것으로서, 마늘을 정선, 수세, 박피하고, 소금 10-15%가 용해된 염수를 105-110℃로 끓이고 이 끓인 염수에 박피한 마늘을 3-5분내에 침지 통과시킨 다음에 5-10℃의 냉수롤 급냉시켜 무취마늘로 가공하고, 이 무취마늘을 페이스트화 또는 분말화한 것 10-60중량%에 꿀 10-60중량%, 생강 0.1-2중량%, 호박 10-50중량%를 혼합하여 건강보조식품을 제조하는 것이다.The present invention relates to a method of preparing a odorless garlic paste, or odorless garlic powder, and health supplement foods using the same, by completely removing the odor from garlic, wherein the garlic is selected, washed, peeled, and salt 10-15% The dissolved brine is boiled at 105-110 ° C, the garlic peeled in the boiled brine is immersed in 3-5 minutes, then quenched with cold water roll at 5-10 ° C and processed into odorless garlic, and the odorless garlic is pasted or Powdered 10-60% by weight of honey, 10-60% by weight of ginger, 0.1-2% by weight, 10-50% by weight of pumpkin to prepare a dietary supplement.

Description

무취마늘과 그 제조방법, 및 이 무취마늘을 주제로 하는 건강보조식품과 그 제조방법Odorless garlic and its manufacturing method, and health supplement food based on the odorless garlic and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (9)

마늘을 정선, 수세, 박피하고, 소금 10-15%가 용해된 염수를 105-110℃로 끓이고 이 끓인 염수에 박피한 마늘을 3-5분내에 침지 통과시킨 다음에 5-10℃와 냉수로 급냉시킨 무취마늘.Select garlic, rinse and peel garlic, boil the brine dissolved 10-15% of salt at 105-110 ℃, and immerse the garlic peeled in this boiled brine within 3-5 minutes, and then with 5-10 ℃ and cold water. Quenched odorless garlic. 제1항에 있어서, 상기 무취마늘을 콜로이드밀로 분쇄하여 페이스트화한 무취마늘.The odorless garlic according to claim 1, wherein the odorless garlic is pulverized with a colloid mill to form a paste. 제2항에 있어서, 무취마늘 페이스트를 분무건조하여 분말화한 무취마늘.The odorless garlic according to claim 2, wherein the odorless garlic paste is powdered by spray drying. 마늘을 정선, 수세, 박피하고, 소금 10-15%가 용해된 염수를 105-110℃로 끓이고 이 끓인 염수에 박피한 마늘을 3-5분내에 침지 통과시킨 다음에 5-10℃와 냉수로 급냉시키는 것을 특징으로 하는 무취마늘의 제조방법.Select garlic, rinse and peel garlic, boil the brine dissolved 10-15% of salt at 105-110 ℃, and immerse the garlic peeled in this boiled brine within 3-5 minutes, and then with 5-10 ℃ and cold water. Method for producing odorless garlic, characterized in that the quenching. 제4항에 있어서, 상기 무취마늘을 콜로이드밀로 분쇄하여 페이스트하는 것을 특징으로 하는 무취마늘의 제조방법.The method of claim 4, wherein the odorless garlic is pulverized with a colloid mill and paste. 제4항에 있어서, 상기 무취마늘 페이스트를 송풍온도 150-200℃, 배풍온도 85-100℃의 분무건조기에 투입, 건조시켜 분말화하는 것을 특징으로 하는 무취마늘의 제조방법.5. The method of claim 4, wherein the odorless garlic paste is added to a spray dryer at a blowing temperature of 150-200 ° C. and a blowing air temperature of 85-100 ° C. to dry the powder. 마늘을 정선, 수세, 박피하고, 소금 10-15%가 용해된 염수를 105-110℃로 끓이고 이 끓인 염수에 박피한 마늘을 3-5분내에 침지 통과시킨 다음에 5-10℃와 냉수로 급냉시켜 만든 무취마늘을 주제로 하고, 이 무취마늘 10-60중량%에 꿀 10-60중량%, 생강 0.1-2중량%, 호박 10-50중량%를 혼합하는 것을 특징으로 하는 무취마늘 건강보조식품의 제조방법.Select garlic, rinse and peel garlic, boil the brine dissolved 10-15% of salt at 105-110 ℃, and immerse the garlic peeled in this boiled brine within 3-5 minutes, and then with 5-10 ℃ and cold water. Odorless garlic made by quenching, the odorless garlic health supplement, characterized by mixing 10-60% by weight of honey, 0.1-2% by weight, 10-50% by weight of pumpkin Manufacturing method of food. 제7항에 있어서, 상기 무취마늘을 콜로이드밀로 분쇄하여 페이스트화한 무취마늘 페이스트인 무취마늘 건강보조식품의 제조방법.8. The method for preparing odorless garlic health supplement according to claim 7, wherein the odorless garlic is a odorless garlic paste obtained by pulverizing with a colloid mill. 제7항에 있어서, 상기 무취마늘 페이스트를 송풍온도 150-200℃, 배풍온도 85-100℃의 분무건조기에 투입, 건조시켜 분말화한 것을 특징으로 하는 무취마늘 건강보조식품의 제조방법.The method of claim 7, wherein the odorless garlic paste is put into a spray dryer at a blowing temperature of 150-200 ° C. and a blowing air temperature of 85-100 ° C., and dried to form a powder. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920026165A 1992-12-29 1992-12-29 Manufacturing process of dorless garlic KR950010348B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920026165A KR950010348B1 (en) 1992-12-29 1992-12-29 Manufacturing process of dorless garlic

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Application Number Priority Date Filing Date Title
KR1019920026165A KR950010348B1 (en) 1992-12-29 1992-12-29 Manufacturing process of dorless garlic

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KR940013353A true KR940013353A (en) 1994-07-15
KR950010348B1 KR950010348B1 (en) 1995-09-16

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100925557B1 (en) * 2008-03-21 2009-11-05 김종철 Corn process food and the manufacturing process
KR101369762B1 (en) * 2011-08-30 2014-03-07 한국식품연구원 Confected garlic using honey or confected garlic using honey and soy sauce and producing method thereof
CN109007672A (en) * 2018-08-10 2018-12-18 中华全国供销合作总社济南果品研究院 A kind of preparation method of high allicin garlic powder

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100925557B1 (en) * 2008-03-21 2009-11-05 김종철 Corn process food and the manufacturing process
KR101369762B1 (en) * 2011-08-30 2014-03-07 한국식품연구원 Confected garlic using honey or confected garlic using honey and soy sauce and producing method thereof
CN109007672A (en) * 2018-08-10 2018-12-18 中华全国供销合作总社济南果品研究院 A kind of preparation method of high allicin garlic powder

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KR950010348B1 (en) 1995-09-16

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