DEODORIZATION OF BULB OR GRATED BULB OF RAW GARLIC TO OBTAIN FOOD EDIBLE WITHOUT FEELING GARLIC ODOR

摘要

PURPOSE:To remove ill-odor from the bulb or grated bulb of raw garlic, without reducing the effective component of the garlic, by treating with phytic acid and silicic acid sol. CONSTITUTION:The bulb or grated bulb of raw garlic is immersed in hot water for about 5min. When the temperature of the garlic is decreased to 30-20 deg.C, it is immersed in about 2-3 times vol. of a liquid containing 500-5,000ppm of silicic acid sol and 0.01-0.5% of phytic acid, and stirred to inactivate the metallic enzyme which is an odorous component of garlic with phytic acid and adsorbing the free sulfur compound with silicic acid sol. After 2-3hours of immersion, the garlic is washed with fresh water.