Freeze-Dried Garlic Granules (5 mm, Natural Allicin)とは？用途・使用量・代替品・規格

Freeze-dried Garlic Granules are natural dehydrated garlic products processed from fresh garlic (Allium sativum L.) through selection, peeling, dicing, low-temperature pre-freezing, and vacuum freeze-drying. Freeze-dried garlic granules are typically cube-shaped particles with a side length of approximately 5mm, appearing creamy white to light yellow, with a rich and pure garlic aroma and pungent flavor. Freeze-dried garlic granules are a representative product of freeze-dried foods (FD) and represent a premium dehydrated vegetable product produced using vacuum freeze-drying technology. Unlike traditional hot-air dried (AD) dehydrated garlic granules, freeze-dried garlic granules are dehydrated under low-temperature and vacuum conditions, maximizing the retention of the color, flavor, taste, nutritional components, and active substances of fresh garlic. Freeze-dried garlic granules are inherently pure, natural, additive-free food ingredients, with garlic as the sole component, containing no salt, sugar, colorings, or preservatives. The product has extremely low moisture content (typically ≤5%), excellent rehydration properties, and an extended shelf life (24 months). Freeze-dried garlic granules can be used directly in cooking, seasoning, and food processing, or ground into powder.

The core characteristics that distinguish freeze-dried garlic granules from other dehydrated garlic products stem from its unique processing technology: 1 Maximum Retention of Natural Flavor and Aroma Compared with dehydrated garlic granules produced by hot-air drying, freeze-dried garlic granules not only preserve proteins, vitamins, and heat-labile components intact, but also minimize the loss of allicin and other flavor compounds, maximizing the retention of the color, flavor, taste, nutritional components, and active substances of fresh garlic. Compared with hot-air drying, the freeze-drying process prevents the development of bitterness or burnt flavors, locking in the complete garlic aroma. 2 Excellent Rehydration and Quick Reconstitution Freeze-dried garlic granules have a porous structure that allows rapid rehydration in soups, sauces, oils, or marinades, restoring a bright garlic flavor very close to fresh cloves. Just one spoonful of water can reconstitute them into fresh garlic paste. This rapid reconstitution capability gives them high application value in ready-to-eat foods, soups, and sauces. 3 Extremely Low Moisture Content and Extended Shelf Life Freeze-dried garlic granules have extremely low moisture content (typically ≤5%), with some premium products reaching 1%–3%. The low water activity effectively inhibits microbial growth and enzymatic reactions, resulting in a shelf life of up to 24 months under sealed, protected-from-light, cool, and dry conditions. 4 Pure and Natural, Clean Label Freeze-dried garlic granules are 100% pure natural products, containing no additives, preservatives, or artificial colors. They are non-GMO, gluten-free, and suitable for vegans, perfectly aligning with the clean label trend. 5 Light and Crisp Texture, Easy to Process Freeze-dried garlic granules have a lightweight, porous, and crispy texture, facilitating grinding into powder and uniform dispersion in food processing. The bulk density is approximately 0.65–0.75 g/cm3.

The industrial production of freeze-dried garlic granules is centered on vacuum freeze-drying technology, with the core production flow as follows: Fresh Garlic → Selection → Stalk Cutting → Peeling → Dicing (5mm cubes) → Tray Loading (2 layers) → Low-temperature Pre-freezing (-20°C to -30°C, 4h) → Vacuum Freeze Drying (cold trap -45°C to -35°C, vacuum <12Pa) → (Optional Microwave Vacuum Drying) → Packaging Core Process Steps: 1 Selection and Pretreatment: Select fresh, plump, high-quality garlic free from insect damage and mildew. Remove garlic through manual sorting. After stalk cutting, peel the garlic cloves mechanically or manually. 2 Dicing and Tray Loading: Use a multi-kinetic dicing machine to cut peeled garlic cloves into cube-shaped garlic granules with a side length of 5mm. When loading trays, spread 2 layers of material per tray, with the center slightly thinner and the edges slightly thicker to ensure uniform drying. 3 Low-temperature Pre-freezing: Pre-freeze the tray-loaded garlic granules at -20°C to -30°C for 4 hours. The purpose of pre-freezing is to form fine ice crystals within the material, protecting the cell structure. 4 Vacuum Freeze Drying: After pre-freezing, lower the cold trap temperature to -45°C to -35°C, load the material into the freeze-drying chamber, and evacuate to below 12Pa for vacuum freeze drying. Under low-temperature vacuum conditions, ice crystals sublimate directly into water vapor and are removed. The drying time is approximately 7 hours. 5 Combined Drying (Optional): Some advanced processes use combined vacuum freeze drying and microwave vacuum drying—after freeze drying to 30% moisture content, transfer the trays to a microwave vacuum dryer and dry at 420W power for 15–20 minutes to below 6% moisture content. This combined process maintains the excellent quality of freeze-dried garlic granules while shortening drying time and reducing energy consumption. 6 Packaging: After drying, the garlic granules are sealed and packaged in GMP clean workshops, using double PE bags or nitrogen-flushed aluminum foil bags (O2<0.5%, light-blocking).