• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.486-491
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• 1990

To develop a new spice material garlic juice was prepared from peeled garlic and its composition, density and boiling point rise were investigated. Major components of the garlic juice were moisture(68.01%), crude protein(6.50%) and carbohydrate(25.39%). Yield of the juice from the peeled whole garlic was 49.50%(w/w). Density of the garlic juice with solid content of 32 to $65^{\circ}$ Brix was in the range of 1,107 to $1,243kg/m^3$. Boiling point rise of garlic juice increased exponentially with the increase of solid content. In the solid content range of 32 to $65^{\circ}$ Brix, the boiling point rise could be predicted with following experimental equation with average error of less than 7%. $$BPR=1.4105.\;P^{0.1338}.\;exp(0.0357.\;X_5-1.3925)$