KR102705688B1 - Method for producing garlic beverage with reduced spicy and off-flavor - Google Patents

Abstract

The present invention relates to a method for producing a garlic drink, characterized in that the method comprises a step of mixing garlic powder, water, liquid fructose, citric acid, malic acid, pear, honey and lemon juice, and to a garlic drink produced by the method.

Description

Method for producing garlic beverage with reduced spicy and off-flavor

The present invention comprises the steps of: (1) preparing an extract by adding cheongju, persimmon peel and pear peel to water, extracting the same, and then filtering the same; (2) preparing a saccharified solution by adding malt syrup and glutinous rice powder to water, maturing the same, and then adding lime juice; (3) preparing a saccharified solution by immersing chopped garlic in the extract prepared in step (1) and then taking it out; (4) drying the chopped garlic taken out in step (3); (5) immersing the dried chopped garlic in step (4) in the saccharified solution prepared in step (2) and then taking it out; (6) inoculating the chopped garlic taken out in step (5) with a kimchi lactic acid bacteria culture solution, and then preparing fermented garlic; (7) preparing a garlic powder by drying, roasting and pulverizing the prepared fermented garlic. And (8) a method for producing a garlic drink, characterized by including a step of mixing the garlic powder produced in step (7) with water, liquid fructose, citric acid, malic acid, pear, honey and lemon juice, and a garlic drink produced by the method.

Garlic is a perennial herb of the lily family, lily order, monocotyledonous plants, also called san (蒜). It has been widely used as a health food in Korea since ancient times, and it has been used as a health tonic as much as <Boncho Gangmu> describes it as, "If garlic is eaten from a young age, the body grows faster, and even if the mind is immature, the body matures and it has a tonic effect that makes it an adult." In addition, the results of various studies have reported that it has many physiological activities such as anticancer and antibacterial effects, analgesic effects, improving blood circulation, and promoting hormone secretion.

Among the various components of garlic, the representative component that activates the endocrine function of the body, purifies the blood, activates cells, promotes blood circulation, and has a nourishing and tonic effect is allicin. Allicin is a volatile sulfur compound that is created when the alliin component in garlic is changed by the action of allinase. Alliin is an odorless substance by itself, but when it is changed to allicin by the enzyme, it gives off the strong odor characteristic of garlic. This allicin component circulates through the blood after being absorbed into the body, vitalizes cells, stimulates the gonads, and promotes the secretion of sex hormones.

However, despite these beneficial effects, garlic has mostly been used only as a seasoning for food because of its strong odor. Therefore, attempts have been made to remove the unique odor of garlic by soaking raw garlic in a high-concentration sodium chloride solution. However, it has been reported that this method of processing results in a loss of many of the garlic's physiologically active components, minerals, or vitamins, so although it is possible to remove some of the garlic's strong odor, it is not suitable for making products that preserve the beneficial effects of garlic itself.

Korean Patent No. 1265713 discloses a method for producing a functional garlic drink with improved flavor, and Korean Patent No. 1480520 discloses a method for producing a garlic drink with improved flavor quality. However, these methods are different from the method for producing a garlic drink with improved pungency and odor of the present invention.

The present invention has been made in response to the above-mentioned needs, and the purpose of the present invention is to manufacture garlic powder under conditions of excellent quality while removing the spicy taste, acrid taste and off-flavor unique to garlic, and to provide a method for manufacturing a garlic drink suitable for consumer preference using the manufactured garlic powder.

In order to solve the above problems, the present invention comprises: (1) a step of adding cheongju, persimmon peel and pear peel to water, extracting the same, and then filtering to prepare an extract; (2) a step of adding malt syrup and glutinous rice powder to water, maturing the same, and then adding lime juice to prepare a saccharified solution; (3) a step of immersing chopped garlic in the extract prepared in step (1) and then taking it out; (4) a step of drying the chopped garlic taken out in step (3); (5) a step of immersing the dried chopped garlic in step (4) in the saccharified solution prepared in step (2) and then taking it out; (6) a step of inoculating the chopped garlic taken out in step (5) with a kimchi lactic acid bacteria culture solution, and then preparing fermented garlic; (7) a step of drying, roasting and pulverizing the prepared fermented garlic to prepare garlic powder; And (8) a method for producing a garlic drink is provided, characterized by including a step of mixing the garlic powder produced in step (7) with water, liquid fructose, citric acid, malic acid, pear, honey, and lemon juice.

In addition, the present invention provides a garlic beverage manufactured by the above method.

Garlic powder manufactured by preprocessing under the conditions of the present invention can effectively reduce garlic's unique off-flavor and spicy taste while improving the functionality and preference of garlic. In addition, garlic beverage manufactured by mixing ingredients under the conditions of the present invention has an effect suitable for consumer preference.

In order to achieve the purpose of the present invention, the present invention

(1) A step of preparing an extract by adding cheongju, persimmon peel and pear peel to water, extracting it and then filtering it;

(2) A step of making a saccharified liquid by adding malt syrup and glutinous rice flour to water, maturing it, and then adding lime juice;

(3) A step of immersing the chopped garlic in the extract prepared in step (1) and then taking it out;

(4) A step of drying the cut garlic taken out in step (3);

(5) A step of immersing the dried chopped garlic of step (4) in the saccharification solution prepared in step (2) and then taking it out;

(6) A step of manufacturing fermented garlic by inoculating the kimchi lactic acid bacteria culture solution into the garlic taken out in step (5) above;

(7) A step of drying, roasting, and crushing the fermented garlic manufactured in step (6) to manufacture garlic powder; and

(8) A method for producing a garlic drink is provided, characterized by including a step of mixing the garlic powder produced in step (7) with water, liquid fructose, citric acid, malic acid, pear, honey, and lemon juice.

In the method for manufacturing a garlic beverage of the present invention, the extract of step (1) can be manufactured by adding 45 to 55 g of cheongju, 45 to 55 g of persimmon peel, and 45 to 55 g of pear peel to 0.8 to 1.2 L of water, extracting at 90 to 100°C for 2 to 4 hours, and then filtering, and more preferably, adding 50 g of cheongju, 50 g of persimmon peel, and 50 g of pear peel to 1 L of water, extracting at 95°C for 3 hours, and then filtering.

In addition, in the method for manufacturing a garlic beverage of the present invention, the saccharified liquid of step (2) may be manufactured by adding 180 to 220 g of malt syrup and 180 to 220 g of glutinous rice flour to 0.8 to 1.2 L of water, maturing at 50 to 60°C for 2 to 4 hours, and then adding 8 to 12 g of lime juice, and more preferably, adding 200 g of malt syrup and 200 g of glutinous rice flour to 1 L of water, maturing at 55°C for 3 hours, and then adding 10 g of lime juice.

In addition, in the method for producing a garlic beverage of the present invention, the soaking in steps (3) and (5) may preferably be performed for 8 to 12 minutes, and more preferably for 10 minutes.

In addition, in the method for producing a garlic beverage of the present invention, the drying in step (4) can preferably be performed at 40 to 50°C for 5 to 7 hours, and more preferably at 45°C for 6 hours.

In addition, in the method for manufacturing a garlic beverage of the present invention, the fermented garlic of step (6) can be manufactured by inoculating chopped garlic with a kimchi lactic acid bacteria culture solution and then fermenting at 33 to 37°C for 10 to 14 hours, and more preferably, by inoculating chopped garlic with a kimchi lactic acid bacteria culture solution and then fermenting at 35°C for 12 hours.

In addition, in the method for manufacturing a garlic beverage of the present invention, the step (7) may preferably be manufactured by drying the chopped garlic at 50 to 60°C for 7 to 9 hours, roasting it at 200 to 240°C for 8 to 12 minutes, and crushing it, and more preferably, drying the chopped garlic at 55°C for 8 hours, roasting it at 220°C for 10 minutes, and crushing it.

Processing garlic through steps (1) to (7) above to manufacture garlic powder effectively removes the off-flavor and pungent taste of garlic while improving the quality of garlic.

In addition, in the method for producing a garlic beverage of the present invention, the mixing in step (8) may preferably be performed by mixing 9 to 11 wt% of garlic powder, 83 to 85 wt% of water, 2.5 to 3.5 wt% of high-fructose corn syrup, 0.08 to 0.12 wt% of citric acid, 0.08 to 0.12 wt% of malic acid, 0.04 to 0.06 wt% of pear, 1.8 to 2.2 wt% of honey, and 0.4 to 0.6 wt% of lemon juice, based on the total weight of the garlic beverage, and more preferably, by mixing 10 wt% of garlic powder, 84.25 wt% of water, 3 wt% of high-fructose corn syrup, 0.1 wt% of citric acid, 0.1 wt% of malic acid, 0.05 wt% of pear, 2 wt% of honey, and 0.5 wt% of lemon juice, based on the total weight of the garlic beverage.

By mixing the ingredients under the above conditions to produce a garlic drink, the taste and aroma of the garlic powder and auxiliary ingredients blend well, making it possible to produce a drink that consumers can consume without hesitation.

The method for producing the garlic drink of the present invention is, more specifically,

(1) A step of preparing an extract by adding 45 to 55 g of Cheongju, 45 to 55 g of persimmon peel, and 45 to 55 g of pear peel to 0.8 to 1.2 L of water, extracting at 90 to 100°C for 2 to 4 hours, and then filtering;

(2) A step of preparing a saccharified liquid by adding 180 to 220 g of malt syrup and 180 to 220 g of glutinous rice flour to 0.8 to 1.2 L of water, maturing at 50 to 60°C for 2 to 4 hours, and then adding 8 to 12 g of lime juice;

(3) A step of immersing the chopped garlic in the extract prepared in step (1) for 8 to 12 minutes and then taking it out;

(4) A step of drying the cut garlic taken out in step (3) at 40 to 50°C for 5 to 7 hours;

(5) A step of immersing the dried chopped garlic of step (4) in the saccharification solution prepared in step (2) for 8 to 12 minutes and then taking it out;

(6) A step of manufacturing fermented garlic by inoculating the kimchi lactic acid bacteria culture solution into the garlic taken out in step (5) and fermenting it at 33 to 37°C for 10 to 14 hours;

(7) A step of drying the fermented garlic manufactured in step (6) at 50 to 60°C for 7 to 9 hours, roasting it at 200 to 240°C for 8 to 12 minutes, and crushing it to manufacture garlic powder; and

(8) Based on the total weight of the garlic beverage, it may include a step of mixing 9 to 11 wt% of the garlic powder manufactured in step (7), 83 to 85 wt% of water, 2.5 to 3.5 wt% of liquid fructose, 0.08 to 0.12 wt% of citric acid, 0.08 to 0.12 wt% of malic acid, 0.04 to 0.06 wt% of pear, 1.8 to 2.2 wt% of honey, and 0.4 to 0.6 wt% of lemon juice.

More specifically,

(1) A step of preparing an extract by adding 50 g of Cheongju, 50 g of persimmon peel, and 50 g of pear peel to 1 L of water, extracting at 95°C for 3 hours, and then filtering;

(2) A step of preparing a saccharified liquid by adding 200 g of malt syrup and 200 g of glutinous rice flour to 1 L of water, maturing at 55°C for 3 hours, and then adding 10 g of lime juice;

(3) A step of immersing the chopped garlic in the extract prepared in step (1) for 10 minutes and then taking it out;

(4) A step of drying the cut garlic taken out in step (3) at 45℃ for 6 hours;

(5) A step of immersing the dried chopped garlic of step (4) in the saccharification solution prepared in step (2) for 10 minutes and then taking it out;

(6) A step of manufacturing fermented garlic by inoculating the chopped garlic taken out in step (5) with a kimchi lactic acid bacteria culture solution and fermenting it at 35°C for 12 hours;

(7) A step of drying the fermented garlic manufactured in step (6) at 55°C for 8 hours, roasting it at 220°C for 10 minutes, and crushing it to manufacture garlic powder; and

(8) Based on the total weight of the garlic beverage, a step of mixing 10 wt% of the garlic powder manufactured in step (7), 84.25 wt% of water, 3 wt% of liquid fructose, 0.1 wt% of citric acid, 0.1 wt% of malic acid, 0.05 wt% of pear, 2 wt% of honey, and 0.5 wt% of lemon juice may be included.

The present invention also provides a garlic drink manufactured by the above method.

Hereinafter, the present invention will be described in detail with reference to manufacturing examples and examples. However, the following manufacturing examples and examples are only intended to illustrate the present invention, and the content of the present invention is not limited to the following manufacturing examples and examples.

Manufacturing Example 1. Garlic Drink

(1) 50 g of Cheongju, 50 g of persimmon peel, and 50 g of pear peel were added to 1 L of purified water, extracted at 95°C for 3 hours, and then filtered to prepare an extract.

(2) 200 g of malt syrup and 200 g of glutinous rice flour were added to 1 L of purified water, matured at 55°C for 3 hours, and then 10 g of lime juice was added to prepare a saccharified solution.

(3) The chopped garlic was soaked in the extract prepared in step (1) at a 1:1 ratio for 10 minutes and then taken out.

(4) The chopped garlic taken out in step (3) was dried at 45°C for 6 hours.

(5) The dried chopped garlic of step (4) was immersed in the saccharification solution prepared in step (2) at a 1:1 ratio for 10 minutes and then taken out.

(6) The kimchi lactic acid bacteria culture solution was inoculated at 10% (v/w) into the garlic cloves taken out in the step (5) and fermented at 35°C for 12 hours to produce fermented garlic. The kimchi lactic acid bacteria culture solution refers to a kimchi lactic acid bacteria culture solution in which the lactic acid bacteria are mixed, inoculated at 5× ¹⁰³ cfu/ml each of Leuconostoc kimchii (KCTC0651), Leuconostoc citreum (KCTC3526) , Leuconostoc mesenteroides ( KCTC3718), and Leuconostoc lactis (KCTC3528) and cultured at 35°C for 24 hours.

(7) The fermented garlic from step (6) was dried at 55°C for 8 hours, then baked at 220°C for 10 minutes and crushed to produce garlic powder.

(8) Based on the total weight of the garlic beverage, 10 wt% of the garlic powder manufactured in step (7) was mixed with 84.25 wt% of purified water, 3 wt% of liquid fructose, 0.1 wt% of citric acid, 0.1 wt% of malic acid, 0.05 wt% of pear, 2 wt% of honey, and 0.5 wt% of lemon juice, and then sterilized.

Comparative Example 1. Garlic Drink

(1) The chopped garlic was dried at 55°C for 8 hours, then roasted at 220°C for 10 minutes and crushed to produce garlic powder.

(2) Based on the total weight of the garlic beverage, 10 wt% of the garlic powder manufactured in step (1) was mixed with 84.25 wt% of purified water, 3 wt% of liquid fructose, 0.1 wt% of citric acid, 0.1 wt% of malic acid, 0.05 wt% of pear, 2 wt% of honey, and 0.5 wt% of lemon juice, and then sterilized.

Comparative Example 2. Garlic Drink

(1) 50 g of Cheongju, 50 g of persimmon peel, and 50 g of pear peel were added to 1 L of purified water, extracted at 95°C for 3 hours, and then filtered to prepare an extract.

(2) The chopped garlic was soaked in the extract prepared in step (1) at a 1:1 ratio for 10 minutes and then taken out.

(3) The chopped garlic taken out in step (2) was dried at 45°C for 6 hours, then baked at 220°C for 10 minutes and crushed to produce garlic powder.

(4) Based on the total weight of the garlic beverage, 10 wt% of the garlic powder manufactured in step (3) was mixed with 84.25 wt% of purified water, 3 wt% of liquid fructose, 0.1 wt% of citric acid, 0.1 wt% of malic acid, 0.05 wt% of pear, 2 wt% of honey, and 0.5 wt% of lemon juice, and then sterilized.

Comparative Example 3. Garlic Drink

(1) 200 g of malt syrup and 200 g of glutinous rice flour were added to 1 L of purified water, aged at 55°C for 3 hours, and then 10 g of lime juice was added to prepare a saccharified solution.

(2) The chopped garlic was soaked in the saccharification solution prepared in step (1) at a 1:1 ratio for 10 minutes and then taken out.

(3) The chopped garlic taken out in step (2) was dried at 55°C for 8 hours, then baked at 220°C for 10 minutes and crushed to produce garlic powder.

(4) Based on the total weight of the garlic beverage, 10 wt% of the garlic powder manufactured in step (3) was mixed with 84.25 wt% of purified water, 3 wt% of liquid fructose, 0.1 wt% of citric acid, 0.1 wt% of malic acid, 0.05 wt% of pear, 2 wt% of honey, and 0.5 wt% of lemon juice, and then sterilized.

Comparative Example 4. Garlic Drink

(1) Fermented garlic was produced by inoculating 10% (v/w) of kimchi lactic acid bacteria culture solution into chopped garlic and fermenting it at 35°C for 12 hours.

(2) The fermented garlic from step (1) was dried at 55°C for 8 hours, then baked at 220°C for 10 minutes and crushed to produce garlic powder.

(3) Based on the total weight of the garlic beverage, 10 wt% of the garlic powder manufactured in step (2) was mixed with 84.25 wt% of purified water, 3 wt% of liquid fructose, 0.1 wt% of citric acid, 0.1 wt% of malic acid, 0.05 wt% of pear, 2 wt% of honey, and 0.5 wt% of lemon juice, and then sterilized.

Example 1. DPPH radical scavenging activity

To determine the antioxidant activity, the antioxidant activity was measured by the hydrogen electron donating ability. Samples of various concentrations were diluted with distilled water, and 100 ㎕ of each sample was mixed with 900 ㎕ of DPPH solution (100 uM) and stirred. The mixed sample was reacted in the dark for 30 minutes, and the absorbance was measured at 517 nm. The hydrogen electron donating ability was calculated by averaging the average of each experiment repeated three times and calculating the degree of decrease in absorbance compared to the control group using the following equation.

Antioxidant activity (%) for DPPH radical scavenging ability = (A-B)/A ×100

A: Absorbance of DPPH solution without sample added

B: Absorbance of DPPH and sample in the reaction solution

DPPH radical scavenging activity of garlic beverage Sample DPPH radical scavenging activity (%) 5000 10000 20000 Manufacturing example 1 18.2±1.0 30.2±2.0 56.3±1.8 Comparative Example 1 12.6±2.1 18.5±1.3 34.5±1.9 Comparative Example 2 13.5±1.3 23.3±1.2 44.4±2.5 Comparative Example 3 14.2±0.7 25.5±1.8 46.2±2.0 Comparative Example 4 15.0±0.6 26.1±0.8 49.0±1.1

The DPPH radical scavenging activity results of garlic drinks are shown in Table 1 above. As a result, among the comparative examples, Comparative Example 1 showed the lowest activity, and Manufacturing Example 1 showed the highest activity.

Example 2. Sensory evaluation of garlic beverage

The results of a sensory test conducted on 30 sensory testers after tasting the garlic drinks of Manufacturing Example 1 and Comparative Examples 1 to 4 are shown in Table 2 below. The sensory evaluation was conducted using a 5-point scale, with 1 point being very bad and 5 points being very good for the flavor, taste, and overall preference.

Sensory evaluation of garlic drinks division incense taste Overall symbol Manufacturing example 1 4.2 4.1 4.1 Comparative Example 1 3.4 3.1 3.2 Comparative Example 2 3.7 3.5 3.5 Comparative Example 3 3.6 3.7 3.6 Comparative Example 4 3.7 3.8 3.7

As a result, the garlic drink of Preparation Example 1 showed a higher score of 4 points or more in all items than the garlic drinks of the comparative examples. Among the comparative examples, the garlic drink of Comparative Example 1 showed the lowest preference.

Example 3. Sensory evaluation of garlic beverage according to the mixing ratio of ingredients

A sensory test was conducted in the same manner as in Example 2 using the garlic beverage of Manufacturing Example 1 and the garlic beverages manufactured using the method of Manufacturing Example 1 but with a different mixing ratio of the ingredients in step (7) (Comparative Examples 5 and 6).

Ingredients of garlic drink Material Type Manufacturing example 1 Comparative Example 5 Comparative Example 6 Garlic Powder 10 5 15 water 84.25 86.69 81.81 High fructose corn syrup 3 5 1 Citric acid 0.1 0.05 0.15 Malic acid 0.1 0.15 0.05 Orientation 0.05 0.01 0.09 honey 2 3 1 Lemon juice 0.5 0.1 0.9 total 100 100 100

As a result, the garlic drink of Manufacturing Example 1 showed a higher score than the garlic drinks of Comparative Examples 5 and 6, confirming that manufacturing a garlic drink by mixing the ingredients under the conditions of Manufacturing Example 1 resulted in a good blending of the tastes and flavors of the ingredients.

Sensory evaluation of garlic drinks according to the mixing ratio of ingredients division incense taste Overall symbol Manufacturing example 1 4.2 4.1 4.1 Comparative Example 5 3.8 3.6 3.7 Comparative Example 6 3.9 3.7 3.8

Claims (5)

(1) A step of preparing an extract by adding cheongju, persimmon peel and pear peel to water, extracting it and then filtering it;
(2) A step of making a saccharified liquid by adding malt syrup and glutinous rice flour to water, maturing it, and then adding lime juice;
(3) A step of immersing the chopped garlic in the extract prepared in step (1) and then taking it out;
(4) A step of drying the cut garlic taken out in step (3);
(5) A step of immersing the dried chopped garlic of step (4) in the saccharification solution prepared in step (2) and then taking it out;
(6) A step of manufacturing fermented garlic by inoculating the kimchi lactic acid bacteria culture solution into the garlic taken out in step (5) above;
(7) A step of drying, roasting, and crushing the fermented garlic manufactured in step (6) to manufacture garlic powder; and
(8) A method for producing a garlic drink, characterized by including a step of mixing the garlic powder produced in step (7) with water, liquid fructose, citric acid, malic acid, pear, honey, and lemon juice. In the first paragraph, the method for producing a garlic beverage is characterized in that the mixing in step (8) comprises mixing 9 to 11 wt% of garlic powder, 83 to 85 wt% of water, 2.5 to 3.5 wt% of liquid fructose, 0.08 to 0.12 wt% of citric acid, 0.08 to 0.12 wt% of malic acid, 0.04 to 0.06 wt% of pear, 1.8 to 2.2 wt% of honey, and 0.4 to 0.6 wt% of lemon juice, based on the total weight of the garlic beverage. In the second paragraph,
(1) A step of preparing an extract by adding 45 to 55 g of Cheongju, 45 to 55 g of persimmon peel, and 45 to 55 g of pear peel to 0.8 to 1.2 L of water, extracting, and then filtering;
(2) A step of preparing a saccharified liquid by adding 180 to 220 g of malt syrup and 180 to 220 g of glutinous rice flour to 0.8 to 1.2 L of water, maturing it, and then adding 8 to 12 g of lime juice;
(3) A step of immersing the chopped garlic in the extract prepared in step (1) and then taking it out;
(4) A step of drying the cut garlic taken out in step (3);
(5) A step of immersing the dried chopped garlic of step (4) in the saccharification solution prepared in step (2) and then taking it out;
(6) A step of manufacturing fermented garlic by inoculating the cut garlic taken out in step (5) with a kimchi lactic acid bacteria culture solution and then fermenting it;
(7) A step of drying, roasting, and crushing the fermented garlic manufactured in step (6) to manufacture garlic powder; and
(8) A method for producing a garlic beverage, characterized by including a step of mixing 9 to 11 wt% of the garlic powder produced in step (7), 83 to 85 wt% of water, 2.5 to 3.5 wt% of liquid fructose, 0.08 to 0.12 wt% of citric acid, 0.08 to 0.12 wt% of malic acid, 0.04 to 0.06 wt% of pear, 1.8 to 2.2 wt% of honey, and 0.4 to 0.6 wt% of lemon juice, based on the total weight of the garlic beverage. In the third paragraph,
(1) A step of preparing an extract by adding 45 to 55 g of Cheongju, 45 to 55 g of persimmon peel, and 45 to 55 g of pear peel to 0.8 to 1.2 L of water, extracting at 90 to 100°C for 2 to 4 hours, and then filtering;
(2) A step of preparing a saccharified liquid by adding 180 to 220 g of malt syrup and 180 to 220 g of glutinous rice flour to 0.8 to 1.2 L of water, maturing at 50 to 60°C for 2 to 4 hours, and then adding 8 to 12 g of lime juice;
(3) A step of immersing the chopped garlic in the extract prepared in step (1) for 8 to 12 minutes and then taking it out;
(4) A step of drying the cut garlic taken out in step (3) at 40 to 50°C for 5 to 7 hours;
(5) A step of immersing the dried chopped garlic of step (4) in the saccharification solution prepared in step (2) for 8 to 12 minutes and then taking it out;
(6) A step of manufacturing fermented garlic by inoculating the kimchi lactic acid bacteria culture solution into the garlic taken out in step (5) and fermenting it at 33 to 37°C for 10 to 14 hours;
(7) A step of drying the fermented garlic manufactured in step (6) at 50 to 60°C for 7 to 9 hours, roasting it at 200 to 240°C for 8 to 12 minutes, and crushing it to manufacture garlic powder; and
(8) A method for producing a garlic beverage, characterized by including a step of mixing 9 to 11 wt% of the garlic powder produced in step (7), 83 to 85 wt% of water, 2.5 to 3.5 wt% of liquid fructose, 0.08 to 0.12 wt% of citric acid, 0.08 to 0.12 wt% of malic acid, 0.04 to 0.06 wt% of pear, 1.8 to 2.2 wt% of honey, and 0.4 to 0.6 wt% of lemon juice, based on the total weight of the garlic beverage. A garlic drink manufactured by the method of any one of claims 1 to 4.