| 摘要 |
PURPOSE:To obtain a processed food useful for a healthy food, etc., having enhanced stability of enzyme activity by treating raw garlic, etc., under a specific condition, adding vitamin C and freeze-drying. CONSTITUTION:Raw garlic or dried garlic is heat-treated substantially at 105 deg.C for about 20 minutes, ground into a pasty state, mixed with an enzyme agent [amount added is preferably 50-250mg based on 1g (calculated as dry base) pasty garlic] such as various enzymes, e.g. amylase agent, protease agent, lipase agent, cellulase agent or lactase agent derived from mold fungi, e.g. Aspergillus oryzae, Aspergillus niger or belonging to the genus Rhizopus or Penicillium or papain or bromelin, kept warm at 40 deg.C for 5-10 hours, mixed with vitamin C [amount added is preferably 20-100mg based on 1g garlic (calculated as dry base containing excipient)] and lyophilized to give the objective processed food. |
