公开(公告)号：KR1020100008504A

公开(公告)日：2010-01-26

申请号：KR1020080069023

申请日：2008-07-16

Applicant: 충남대학교산학협력단

Inventor： 김미리 ,  윤호영 ,  손찬욱 ,  김민희

IPC: A23L1/06 ,  A23L1/064 ,  A23L1/221

CPC classification number: A23L21/12 ,  A23L3/40 ,  A23L27/105

Abstract: PURPOSE: A manufacturing method of jelly containing black garlic is provided to offer easy intake of effective components in garlic for people by adding black garlic to the jelly, and to increase the consumption amount of the garlic. CONSTITUTION: Jelly contains 10-30 weight% of black garlic. The black garlic has one or more types among a whole bulb of garlic, a clove of the garlic, powder garlic and paste garlic. A manufacturing method of the jelly includes a step for mixing 15-25wt.pt. of water with 2-3wt.pt. of materials, a step for mixing 10-30wt.pt. of the black garlic and sugar, and a step for cooling and heating mixed materials.

Abstract translation: 目的：提供含有黑蒜的果冻的制造方法，通过向果冻加入黑蒜，可以方便地为大蒜摄入大蒜中的有效成分，并增加大蒜的消耗量。 构成：果冻含有10-30重量％的黑蒜。 黑蒜中有一种或多种大蒜，大蒜丁香，大蒜和酱油大蒜。 果冻的制造方法包括混合15-25重量％的步骤。 的水与2-3wt.pt。 的材料，混合10-30wt.pt的步骤。 的黑蒜和糖，以及冷却和加热混合材料的步骤。