Method for production of garlic paste

Details Method for production of garlic paste Method for production of garlic paste

1985-06-10

1987-03-10

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 52, 426638, A23L 1214, A23L 1221

Patent

active

046490523

ABSTRACT:
A method for the production of non-odorous garlic paste is disclosed. This method comprises (i) subjecting garlic bulbs as wrapped in the skin to a heating treatment, adding water to the garlic bulbs, coarsely crushing the garlic bulbs, and separating the skin and the unwanted part of garlic bulbs from the resultant crushed mass of garlic and leaving behind a garlic clove-containing liquid, (ii) heating the clove-containing liquid together with vitamin B.sub.1, rice bran, or yeast added thereto, (iii) heating the resultant blend in the presence of a cellulase or in the absence of the cellulase thereby obtaining a mixture, and (iv) heating either the liquid part of the mixture resulting from the removal of solids therefrom or the mixture in its unmodified form together with soybean flour, soybean milk, or soybean milk flour.
The cellulase used in this method is produced by a microorganism belonging to genus Trichoderma or the genus Aspergillus.

REFERENCES:
patent: 2618561 (1952-11-01), Spinka et al.
patent: 2760869 (1956-08-01), Janich
patent: 3424593 (1969-01-01), Bockman

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