| abstract |
The present invention relates to a method for preparing red garlic and a red germ garlic sauce composition comprising the red germ as an active ingredient. More particularly, the present invention relates to a garlic sauce composition for reducing the hot taste of garlic, -L-cysteine, brown substance, total phenol, total flavonoid, etc.), and the thus-prepared red garlic, which is excellent in palatability and nutrition, and has an effect of inhibiting lipid oxidation and nitrite formation And which can be distributed over a long period of time. |