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An attempt was made in this study to investigate the the possibility of processing garlic into an garlic oleoresin and investigate on the storage stability of it. To obtain a garlic oleoresin, water, phosphoric acid, garlic extract, poly sorbate and KM-72 as antiform agent were mixed with lecithin, and then these mixtures were homogenised at 50-55℃ for 5∼7 min., cooled down to 25℃, and finally mixed with TBHQ(tert-butylhydroquinone) as antioxidant and garlic essential oil. Optimum components for garlic oleoresin consisted of 1.0% garlic essential oil, 10.5% garlic extract, 10.0% poly sorbate, 0.01% KM-72, 18.0% lecithin, 0.05% TBHQ, 0.15% of 85% phosphoric acid solution and 60.0% water. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of garlic oleoresin hardly occurred at 5C but occurred considerable level at 25℃ during storage for 60 days.
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