| abstract |
The present invention provides a method for producing low odor garlic, low odor grated garlic and low odor garlic extract having a high alliin content, and a garlic material having almost no odor but having a flavor, or a food to which this material is added. SOLUTION: Frozen raw garlic is thawed at a low temperature in a high-concentration ethanol mixed solvent and pulverized as it is to prevent alliin from being converted to allicin, and further dried to reduce odor with a high content of alliin. Garlic food material (slurry, powder, extract, etc.) can be manufactured. [Selection figure] None. |