FUNCTIONAL GARLIC DRINK COMPOSITION AND MANUFACTURING METHOD THEREOF

PURPOSE: Functional garlic drink composition and a manufacturing method thereof are provided by adding raw garlic extract removed in a garlic smell. CONSTITUTION: A manufacturing method of functional garlic drink composition comprises the steps of: soaking a raw garlic in soda alginic acid to deodor...

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Bibliographische Detailangaben
1. Verfasser:	JEONG, SOOK JA
Format:	Patent
Sprache:	eng ; kor
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:	PURPOSE: Functional garlic drink composition and a manufacturing method thereof are provided by adding raw garlic extract removed in a garlic smell. CONSTITUTION: A manufacturing method of functional garlic drink composition comprises the steps of: soaking a raw garlic in soda alginic acid to deodorize at 40-50deg.C; grinding the deodorized garlic by a mixer; obtaining upper solution by filtering the grinded garlic juice with a filtering paper or by centrifuging the garlic, or performing column-chromatography after ultra filtration; and mixing the garlic extract with a drink. An aqueous solution for soaking is soda alginic acid or calcium alginic acid. The concentration of the aqueous solution is 5-10% and the soaking time is 5-12 hours. Clay minerals of 1-5% are mixed to minimize the deodorizing time and to keep a peculiar color of the garlic. Effective clay minerals are montmollilonite and bentonite having a high CEC.