| 摘要 |
PURPOSE:To obtain the subject processed garlic having decreased garlic smell without deteriorating the cell activity and taste by immersing raw garlic bulb in an alkaline treating liquid, neutralizing with an acidic treating liquid containing an organic acid and dehydrating and drying the product. CONSTITUTION:A raw garlic bulb is immersed in an alkaline treating liquid composed of water, sodium bicarbonate and ethanol to decompose allyl sulfide in the garlic, preferably dehydrated under reduced pressure to a water-content of <=80wt.% and finally treated with an acidic treating liquid (preferably mixed with vitamin C and E) containing one or more kinds of carboxylic acids (e.g. citric acid, tartaric acid and malic acid) and other organic acids. |
