PROBLEM TO BE SOLVED: To provide a garlic processed food having reduced garlic smell without depending on removal of volatile organic polysulfide generated from a garlic.SOLUTION: A rice bran extract is added into liquid formed by suspending into liquid, a garlic milled after peeling its skin, and the mixture is adjusted so as to have PH of 7-9, heated and mixed at the temperature of 40°C-80°C for 20-40 minutes, and then neutralized, and the neutral mixture is powdered. Preferably, in the garlic processed food, fulvic acid is used as a neutralizer, and olive oil, egg yolk and/or tomato are mixed with garlic powder and the mixture is encapsulated in a capsule.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】ニンニクから発生する揮発性の有機ポリスルフィドの除去によらず、ニンニク臭が低減されたニンニク加工食品の提供。【解決手段】外皮を剥いて摩砕したニンニクを水に懸濁させた液に米ぬか抽出物を加え、PH7~9に調整して、40℃~80℃の温度で20分~40分間加熱混合した後に中和し、該中和混合物を粉末にする。好ましくは、中和剤としてフルボ酸を用い、ニンニク粉末にオリーブオイル、卵黄及び/又はトマトが混合されてカプセルに封入されたものである。【選択図】なし
