METHOD FOR PRODUCING SEMI-DRY GARLIC

PROBLEM TO BE SOLVED: To provide a method for producing easily edible semi-dry garlic which eliminates stimulation and smell of the garlic.SOLUTION: The method includes wrapping a peeled garlic which is moisture conditioned to contain moisture close to a saturated state, and wrapped with a film havi...

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Bibliographische Detailangaben
Hauptverfasser:	HARA YUMIKO, HARA YOSHINORI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing easily edible semi-dry garlic which eliminates stimulation and smell of the garlic.SOLUTION: The method includes wrapping a peeled garlic which is moisture conditioned to contain moisture close to a saturated state, and wrapped with a film having 25-50 μm thickness, then heating in this state. Heating is carried out by putting them in a case or using a device capable of heating them as they are. The semi-dry garlic can be produced by heating 30 days or more when at 60°C or below, or 30 day or less when at 60°C or higher. The semi-dry state is optionally adjusted by controlling water content, film thickness and temperature.