| 摘要 |
PROBLEM TO BE SOLVED: To provide a garlic processed food having reduced garlic smell without depending on removal of volatile organic polysulfide generated from a garlic.SOLUTION: A rice bran extract is added into liquid formed by suspending into liquid, a garlic milled after peeling its skin, and the mixture is adjusted so as to have PH of 7-9, heated and mixed at the temperature of 40°C-80°C for 20-40 minutes, and then neutralized, and the neutral mixture is powdered. Preferably, in the garlic processed food, fulvic acid is used as a neutralizer, and olive oil, egg yolk and/or tomato are mixed with garlic powder and the mixture is encapsulated in a capsule.SELECTED DRAWING: None |
