| 摘要 |
PROBLEM TO BE SOLVED: To solve a problem in a conventional garlic aging method wherein garlics are aged by heating at about 80°C, but components of garlics are deteriorated by heating, and odor unique to garlics is reduced as well as reducing a function of activating natural killer cells of raw garlics.SOLUTION: This method for low-temperature aging production of garlics includes freezing internal cells of garlics and then aging the garlics until a stage in which garlics turn soft and change into an orange color at a refrigerating temperature. Fermentation aging of garlics is performed by freezing and refrigerating. |
