PROBLEM TO BE SOLVED: To provide a garlic yolk that does not smell like garlic but gives a tasty feeling when it is eaten.SOLUTION: In a production method of garlic yolks that includes: a steaming step of steaming garlic to obtain steamed garlic a crushing step of obtaining crushed garlic by crushing the steamed garlic obtained in the steaming step a kneading step of obtaining kneaded garlic yolks by adding and kneading yolks of hen eggs to crushed garlic obtained in the crushing step and a step of drying for obtaining dry garlic yolks by drying the kneaded garlic yolks obtained in the kneading step, by steaming garlic in the range surrounded by 11 straight lines sequentially connecting a point A to a point L shown by a graph (FIG. 2) shown by a temperature (°C) and a time (minutes) and one straight line connecting the point L and the point A, steamed garlic was obtained.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2019,JPO&INPIT【課題】にんにく臭がせず、しかも食した時においしいと感じるにんにく卵黄を提供する。【解決手段】にんにくを蒸して蒸しにんにくを得る蒸し工程と、該蒸し工程で得られた蒸しにんにくを潰して潰しにんにくを得る潰し工程と、該潰し工程で得られた潰しにんにくに鶏卵の卵黄を添加して混練し、混練にんにく卵黄を得る混練工程と、該混練工程で得られた該混練にんにく卵黄を乾燥させて乾燥にんにく卵黄を得る乾燥工程とを備えたにんにく卵黄の製造方法において、温度(℃)と時間(分)で示すグラフ(図2)に示された点A~点Lをこの順に結ぶ11本の直線と、点Lと点Aを結ぶ1本の直線とで囲まれた範囲内でにんにくを蒸して前記蒸しにんにくを得た。【選択図】図2
