KR950023316A - How to prepare garlic starch - Google Patents

How to prepare garlic starch Download PDF

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Publication number
KR950023316A
KR950023316A KR1019940000548A KR19940000548A KR950023316A KR 950023316 A KR950023316 A KR 950023316A KR 1019940000548 A KR1019940000548 A KR 1019940000548A KR 19940000548 A KR19940000548 A KR 19940000548A KR 950023316 A KR950023316 A KR 950023316A
Authority
KR
South Korea
Prior art keywords
garlic
powdered
malt
starch
heated
Prior art date
Application number
KR1019940000548A
Other languages
Korean (ko)
Other versions
KR970006118B1 (en
Inventor
심희섭
Original Assignee
심희섭
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 심희섭 filed Critical 심희섭
Priority to KR1019940000548A priority Critical patent/KR970006118B1/en
Publication of KR950023316A publication Critical patent/KR950023316A/en
Application granted granted Critical
Publication of KR970006118B1 publication Critical patent/KR970006118B1/en

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Classifications

    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 마늘냄새를 제거하고 자극적인 맛을 부드럽게하여 건강식으로 애용할 수 있도록한 마늘엿의 제조방법에 관한 것이다.The present invention relates to a method for producing garlic syrup to remove the smell of garlic and soften the irritating taste so that it can be patronized by a healthy diet.

즉, 세절하여 건조시킨 마늘을 분말화한 분말마늘과 맥아(엿기름)을 수분에 혼합한 다음 120-160℃에서 가열하여 액화시키고, 상기의 액화물을 60-70℃에서 가열하여 당화시킨 다음 여과시켜서 됨을 특징으로한 마늘엿의 제조방법이다.That is, finely crushed and dried garlic powdered powdered garlic and malt (malt oil) are mixed with water and then heated at 120-160 ° C. to liquefy, and the liquefied liquid is heated to 60-70 ° C. for saccharification and filtration. Garlic starch production method characterized in that.

Description

마늘엿의 제조방법How to prepare garlic starch

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

Claims (2)

세절하여 건조시킨 마늘을 분말화한 분말마늘과 맥아(엿기름)를 수분에 혼합한 다음 120-160℃에서 가열하여 액화시키고, 상기의 액화물을 60-70℃에서 가열하여 당화시킨 다음 여과시켜서 됨을 특징으로한 마늘엿의 제조방법.Powdered powdered garlic and malt (malt oil) are mixed with water, and then dried and liquefied by heating at 120-160 ° C. The liquefied liquid is heated and saccharified by filtration at 60-70 ° C. Method for producing garlic starch, characterized in that. 제1항에 있어서, 분말마늘과 수분 및 맥아에 전분을 첨가하여 혼합시킴을 특징으로한 마늘엿의 제조방법.The method for preparing garlic syrup according to claim 1, wherein starch is mixed with powdered garlic, water and malt. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940000548A 1994-01-12 1994-01-12 Processing method of garlic taffy KR970006118B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940000548A KR970006118B1 (en) 1994-01-12 1994-01-12 Processing method of garlic taffy

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940000548A KR970006118B1 (en) 1994-01-12 1994-01-12 Processing method of garlic taffy

Publications (2)

Publication Number Publication Date
KR950023316A true KR950023316A (en) 1995-08-18
KR970006118B1 KR970006118B1 (en) 1997-04-24

Family

ID=19375629

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940000548A KR970006118B1 (en) 1994-01-12 1994-01-12 Processing method of garlic taffy

Country Status (1)

Country Link
KR (1) KR970006118B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100763491B1 (en) * 2001-03-22 2007-10-04 (주)인산가 Garlic product reduced a smell of garlic and garlic juice thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101365701B1 (en) * 2011-10-20 2014-02-20 (주)인산가 Method for preparing composition including garlic component

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100763491B1 (en) * 2001-03-22 2007-10-04 (주)인산가 Garlic product reduced a smell of garlic and garlic juice thereof

Also Published As

Publication number Publication date
KR970006118B1 (en) 1997-04-24

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