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A MANUFACTURING PROCESS FOR GARLIC AND GARLIC PRODUCTS USING THE SAME

机译：使用相同的大蒜和大蒜制品制造过程

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摘要

PURPOSE: A method for processing garlic and products using the same are provided to improve antioxidative function of the garlic while maintaining beneficial effects of the garlic by forming a nonvolatile complex in the garlic products. CONSTITUTION: A method for processing garlic comprises the following steps: sealing the garlic(S2); pressurizing the garlic; forming a nonvolatile complex by mixing the garlic with additives; deactivating enzyme by heat-treating the nonvolatile complex; and vacuum concentrating and filtering the heat-treated nonvolatile complex(S5). A garlic pressure process is formed for 5 minutes ~ 1 hour in 20-50C. The additives contain unsaturated fatty acid. The unsaturated fatty acid is linoleic acid.

机译：目的：提供一种用于加工大蒜的方法和使用该方法的产品，以改善大蒜的抗氧化功能，同时通过在大蒜产品中形成不挥发的复合物来保持大蒜的有益效果。组成：一种大蒜加工方法，包括以下步骤：密封大蒜（S2）;给大蒜加压;通过将大蒜与添加剂混合形成不挥发的复合物;通过热处理非挥发性复合物使酶失活;真空浓缩和过滤热处理的非挥发性复合物（S5）。在20-50°C下进行5分钟至1小时的大蒜加压过程。添加剂包含不饱和脂肪酸。不饱和脂肪酸是亚油酸。

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公开/公告号KR20100054318A

专利类型
公开/公告日2010-05-25

原文格式PDF
申请/专利权人 DONGWON F&B CO. LTD.;
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申请/专利号KR20080113193
发明设计人 KIM YOUNG KYUNG;KIM JU BONG;LEE DONG SOO;
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申请日2008-11-14
分类号A23L1/221;A23L3/015;A23L3;
国家 KR
入库时间 2022-08-21 18:32:42

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