PROBLEM TO BE SOLVED: To provide a processed garlic that contains S-propenyl cysteine and has less odorous component specific to garlic.SOLUTION: Provided are: a processed garlic obtained by deactivating the enzyme inherent in garlic by heating at 60°C or more, acid-alkali treating and organic solvent treating, followed by heat treating in the co-presence of an enzyme or an additive for example, a powder obtained by heat treating and milling garlic scale pieces, and adding 5 N sodium hydroxide aqueous solution such that the pH becomes 8, followed by freeze drying and grinding and a processed garlic characterized in that the content of S-propenyl cysteine contained in 100 g of powder is 0.01 g or more and the total content of dimethyl sulfide, allyl methyl sulfide, dimethyl disulfide, 2-propenyl thio acetonitrile, allyl mercaptan and allyl methyl disulfide is 1 ppb or less.COPYRIGHT: (C)2015,JPO&INPIT【課題】S-プロペニルシステインを含有し、にんにく特有の臭気成分が少ない加工にんにくを提供する。【解決手段】にんにくに内在する酵素を、60℃以上の加熱、酸・アルカリ処理、有機溶剤処理して失活した後、酵素もしくは添加剤の共存下で加熱処理した加工にんにく。例えばにんにくの鱗片を加熱処理、摩砕、5規定の水酸化ナトリウム水溶液をpH8なるように添加後、凍結乾燥・粉砕した粉末。粉末100gあたりに含まれるS-プロペニルシステインの含有量が0.01g以上であって、ジメチルスルフィド、アリルメチルスルフィド、ジメチルジスルフィド、2-プロペニルチオアセトニトリル、アリルメルカプタン、アリルメチルジスルフィドの総含有量が1ppb以下であることを特徴とする加工にんにく。【選択図】なし
