| 摘要 |
PURPOSE:To produce odorless garlic liquid keeping the characteristic deliciousness of garlic, by quickly heating a garlic, removing the outer skin and root therefrom and treating the bulb of the garlic with cellulase. CONSTITUTION:Unskinned garlic bulb is heated quickly at 99-120 deg.C by steaming, hot-water treatment, microwave treatment, etc., crushed roughly, and separated into the outer skin, the root and the pulpy tissue of the bulb. The pulpy tissue is treated with cellulase at 40-60 deg.C for 1-3hr, and the obtained tissue solution having low viscosity is added with 2-5wt% soybean flour or pulverized soya milk based on the solid component of the pulpy tissue. The mixture is heated at about 60 deg.C and homogenized with a homogenizer or a high-pressure homogenizer. |
