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公开(公告)号：KR1020090005678A
公开(公告)日：2009-01-14
申请号：KR1020070068881
申请日：2007-07-09
Applicant: 전북대학교산학협력단 , 임실생약영농조합법인
CPC classification number: A23L19/00 , A23L5/13 , A23V2002/00 , A23V2200/302
Abstract: A method for maturing and preparing the black garlic, and the black garlic prepared by the method are provided to reduce the maturation time of garlic and to improve productivity. A method for maturing and preparing the black garlic comprises the steps of putting the raw garlic whose skin is removed in a sterilization pot and steaming the garlic; and maturing the steamed garlic in a thermo-hygrostat to prepare the steamed black garlic. Preferably the raw garlic is steamed at a temperature of 100±1 deg.C for 10-15 min.
Abstract translation: 提供熟化和制备黑蒜的方法以及通过该方法制备的黑蒜减少大蒜的熟化时间并提高生产率。 一种成熟和制备黑蒜的方法包括以下步骤：将除去皮肤的生蒜放入灭菌锅中并蒸煮大蒜; 并将蒸的大蒜熟成恒温恒湿器，以制备蒸黑蒜。 优选将生蒜在100±1℃的温度下蒸10-15分钟。
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公开(公告)号：KR100796773B1
公开(公告)日：2008-01-22
申请号：KR1020060101533
申请日：2006-10-18
Applicant: 전북대학교산학협력단 , 영농조합법인완주봉상생강조합
Abstract: A method of preparing sliced dried ginger by adding sugars such as lactose, trehalose and the like and vitamin C is provided to inhibit moisture absorption and browning generated during the distribution process of the sugared ginger. Sliced dried ginger is soaked in a mixed solution of 0.5±0.1% by weight of vitamin C and 0.2±0.05% by weight of citric acid for 10 to 12hr, blanched for 5 to 6min, frozen at -8 to -10deg.C for 10 to 12hr, heated with sugars and mixed with a mixed sugar of sugar and lactose. The sugars are one or more components selected from sugar, corn syrup and trehalose.
Abstract translation: 提供通过添加糖如乳糖，海藻糖等和维生素C制备切片的干姜的方法，以抑制在生姜分配过程中产生的吸湿和褐变。 将切片的干姜浸泡在0.5±0.1重量％的维生素C和0.2±0.05重量％的柠檬酸的混合溶液中10至12小时，漂白5至6分钟，冷冻至-8至-10℃。 10至12小时，用糖加热并与糖和乳糖的混合糖混合。 糖是选自糖，玉米糖浆和海藻糖的一种或多种组分。
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