| 摘要 |
PURPOSE:A liquid containing crushed bulbs of garlics is combined with vitamin B1, saccharides and centrifuged, then the supernantant is combined with soybean powder to prepare odorless garlic juice without generation of irritating odor of garlic while they are processed. CONSTITUTION:Garlic bulbs covered with skins (A) are placed in an autoclave or retort and steamed, boiled or treated with microwaves at 99-120 deg.C. Then, they are combined with water in an amount of 1-2 times the garlics, crushed and separated into a mixture of skins with roots, and juice of garlic (B). Then, 1-5mg% of vitamin B1 hydrochloride, 0.5-2.5wt% of saccharides and 1-3wt% of yeast based on component A are added to the juice B, then the mixture is heated at 60-70 deg.C and centrifuged. The resulting liquid fraction is mixed with heat-treated soybean flour, soybean milk or soybean milk powder in an amount of 4wt% on the dry basis, heated at 60-80 deg.C to give the objective garlic juice. |
