公开(公告)号：KR100865113B1

公开(公告)日：2008-10-24

申请号：KR1020070113324

申请日：2007-11-07

Applicant: 충남대학교산학협력단

Inventor： 김미리 ,  전미라

IPC: A23L1/29 ,  A23L1/221 ,  A23L1/23 ,  A23L1/30

CPC classification number: A23L33/10 ,  A23L27/105 ,  A23V2002/00 ,  A23V2250/1578 ,  A23V2250/212

Abstract: A method of manufacturing functional garlic food material containing calcium is provided to obtain functional food with improved eating quality and antioxidant property by reducing the pungent aroma and taste of garlic. One hundred parts by weight of garlic is mixed with 0.5 to 15 parts by weight of herb, heated at 100 to 130deg.C and 1.0 to 2.0 kgf/cm^2 for 5 to 30min and ground. The ground mixture is mixed with 1.0 to 3.0 parts by weight of calcium salts and 100 to 300 parts by weight of water and concentrated under reduced pressure. The herb is one or more selected from the group consisting of green tea leaf, bay leaf, persimmon and pine needles. The calcium salts are one or more selected from the group consisting of calcium carbonate, calcium citrate and calcium lactate. In the mixing process of garlic and herb, 3 to 7 parts by weight of charcoal can be additionally added.

Abstract translation: 提供含有钙的功能性大蒜食品的制造方法，通过减少大蒜的刺鼻香气和味道，获得具有改善的饮食质量和抗氧化性能的功能性食品。 将100重量份的大蒜与0.5〜15重量份草本混合，加热至100〜130℃，1.0〜2.0kgf / cm 2，加热5〜30分钟，研磨。 将研磨的混合物与1.0-3.0重量份的钙盐和100-300重量份的水混合并在减压下浓缩。 草本植物是选自绿茶叶，月桂叶，柿子和松针的组合中的一种或多种。 钙盐是选自碳酸钙，柠檬酸钙和乳酸钙中的一种或多种。 在大蒜和草本的混合过程中，可以加入3〜7重量份的木炭。