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KR940020947A - 다진 마늘의 장기보존법 - Google Patents

다진 마늘의 장기보존법 Download PDF

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Publication number
KR940020947A
KR940020947A KR1019930004855A KR930004855A KR940020947A KR 940020947 A KR940020947 A KR 940020947A KR 1019930004855 A KR1019930004855 A KR 1019930004855A KR 930004855 A KR930004855 A KR 930004855A KR 940020947 A KR940020947 A KR 940020947A
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South Korea
Prior art keywords
garlic
long
term preservation
peeled
ground
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KR1019930004855A
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English (en)
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KR950012617B1 (ko
Inventor
김병삼
박노현
박무현
김성수
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박정윤
한국식품개발연구원
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Priority to KR1019930004855A priority Critical patent/KR950012617B1/ko
Publication of KR940020947A publication Critical patent/KR940020947A/ko
Application granted granted Critical
Publication of KR950012617B1 publication Critical patent/KR950012617B1/ko
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 페이스트(다대기)형태의 마늘 제품을 제조하는 다진 마늘의 장기보존법에 관한 것으로서, 통마늘을 분리하여 끓는 물 또는 가열증기로 1060초 동안 열처리한 후 박피하여 멸균수로 세정한 다음 마쇄시 또는 마쇄한 마늘에 엘-시스테인(L-cysteine), 엘-아스코르브산(L-ascorbic acid), 구연산(citric acid), 식염, 솔비톨, 솔빈산칼륨(Potassium sorbate) 등을 첨가한 혼합물을 만들고, 명반 또는 소명반 용액을 별도로 마쇄한 마늘에 첨가해 착즙액을 만들고 여기에 다시 글루타민산소다(MSG) 1중량%를 녹여 그 착즙액을 1015% 상기 혼합물에 첨가하여 최종 pH가 2.55.0범위가 되도록 조절하여 페이스트상으로 제조하여 마늘자체의 색택, 향 및 조직감등을 그대로 살릴 수 있으면서도 상온 및 저온에서 장기간보존할 수 있는 다진 마늘의 장기보존방법이다.

Description

다진 마늘의 장기보존방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. 통마늘을 분리하여 끓는 물(9010) 또는 가열증기(100120)로 1060초 동안 열처리한 후 박피하여 멸균수로 세정한 다음 마쇄시 또는 마쇄한 마늘에 엘-시스테인(L-cysteine), 엘-아스코르브산(L-Ascorbic acid), 구연산(citric acid), 식염, 솔비톨, 솔빈산칼륨(Potassium sorbate) 등을 첨가한 혼합물을 만들고 명반 또는 소명반 용액을 별도로 마쇄한 마늘에 첨가해 착즙액을 만들고 여기에 다시 글루타민산소다(MSF) 1중량%를 녹여 그 착즙액을 1015% 상기 혼합물에 첨가하여 최종 pH가 2.55.0범위가 되도록 조절하여 페이스트상으로 제조함을 특징으로 하는 다진 마늘의 장기 보존법.
  2. 제 1 항에 있어서, 통마늘 대신 미리 박피한 마늘을 사용하여 열처리한 다음 멸균수로 세정하고 이를 마쇄시켜 여기에 바로 엘-시스테인(L-cysteine), 엘-아스코르브산(L-ascorbic aicd), 구연산, 식염, 솔비톨, 솔빈산칼륨, 명반 또는 소명반 용액, 글루타민산소다(MSG)등을 첨가하거나 또는 박피한 마늘을 마쇄할 때 상기 첨가물을 동시에 첨가해서 마쇄함으로써 최종 pH가 2.55.0이 되도록 조절하여 페이스트사응로 제조함을 특징으로 하는 다진 마늘의 장기 보존법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019930004855A 1993-03-26 1993-03-26 다진 마늘의 장기보존법 Expired - Fee Related KR950012617B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930004855A KR950012617B1 (ko) 1993-03-26 1993-03-26 다진 마늘의 장기보존법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930004855A KR950012617B1 (ko) 1993-03-26 1993-03-26 다진 마늘의 장기보존법

Publications (2)

Publication Number Publication Date
KR940020947A true KR940020947A (ko) 1994-10-17
KR950012617B1 KR950012617B1 (ko) 1995-10-19

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ID=19352867

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930004855A Expired - Fee Related KR950012617B1 (ko) 1993-03-26 1993-03-26 다진 마늘의 장기보존법

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Country Link
KR (1) KR950012617B1 (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230000015A (ko) * 2021-06-23 2023-01-02 땅끝농업협동조합 장기 저장이 가능한 다진 마늘 및 그 제조 방법

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107595098A (zh) * 2017-09-30 2018-01-19 龚晓芳 一种电动捣蒜器

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230000015A (ko) * 2021-06-23 2023-01-02 땅끝농업협동조합 장기 저장이 가능한 다진 마늘 및 그 제조 방법

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Publication number Publication date
KR950012617B1 (ko) 1995-10-19

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