Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 7
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- Pages.846-851
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- 1990
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- 0367-6293(pISSN)
Preparation and Keeping Quality of Garlic Oleoresin
마늘 Oleoresin의 제조 및 저장안정성에 관한 연구
- Jo, Kil-Suk (Korea Food Research Institute) ;
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Kim, Hyun-Ku
(Korea Food Research Institute) ;
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Kwon, Dong-Jin
(Korea Food Research Institute) ;
- Park, Moo-Hyun (Korea Food Research Institute) ;
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
- Published : 1990.12.01
Abstract
An attempt was made in this study to investigate the possibility of processing garlic into an garlic oleoresin and investigate on the storage stability of it. To obtain a garlic oleoresin, water, phosphoric acid, garlic extract, poly sorbate and KM-72 as antiform agent were mixed with lecithin, and then these mixtures were homogenized at
마늘의 이용성 증진에 관한 기초자료를 얻고자 마늘로부터 oleoresin을 제조하고, 아울러 저장안정성 시험을 실시하였다. 물, 인산, 마늘 extract 및 poly sorbate를 혼합하고 antifoam agent인 KM-72을 가하여 거품의 생성을 방지한다. 여기에 lecithin을 첨가한 후 온도를