| 摘要 |
The present invention relates to a method for producing red garlic jam having improved consumer palatability and high quality, in which a final product produced by pretreating red garlic and pretreating red yeast rice extracts and mulberries has an improved taste. Conventionally, despite excellence in terms of function and nutrition, red garlic has not satisfied consumer expectation in terms of usage. To this end, the present invention provides a method for producing red garlic jam having high quality by considering functional and nutritional aspects of red garlic, so produced red garlic jam can satisfy hygiene, sitology, and consumer demands. |
