| 摘要 |
PROBLEM TO BE SOLVED: To solve the problems of the degeneration of alliinase enzyme activated by cutting to lose its activity and fail in keeping the effect of the enzyme in a conventional health food produced by using garlic and having garlic smell decreased by extracting the active component from a cut garlic bulb with an organic solvent or by heating the cut bulb and the insufficient reaction of the enzyme in a low-temperature condition failing in the maximum formation of the active component in the case of using garlic cut in pasty form, mixed with vitamins at a low temperature and freeze-drying the product. SOLUTION: A garlic bulb is cut in a pasty form to maximize the activation of alliinase enzyme. The pasty garlic is left for a while at room temperature, frozen while keeping the activity of the enzyme and freeze-dried in the form of powder. |
