PRODUCTION OF ODORLESS GARLIC JUICE USING YEAST

• Main Author: TANAKA TOYOMI
• Format: Patent
• Language: English
• Published: 28.03.2000
• Edition: 7
• Subjects: 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

PROBLEM TO BE SOLVED: To reduce a production cost of garlic juice by increasing the recovery rate of the garlic juice three times or more of a conventional method, and to enable the garlic juice to be applicable to a raw material or an additive in various industries by converting the juice into odorless one. SOLUTION: An recovery rate of garlic juice 6 in the squeezing process 5 is increased by adding yeast to a crushed product of garlic. Further, only the liquid portion is taken out and exposed to air or oxygen by a blower or the like to make it odorless.