We Prototyped "Dried Garlic Sprouts" Using Domestically Grown Garlic Sprouts

This time, Agriture prototyped "dried garlic sprouts" using domestic garlic sprouts. Garlic sprouts are the young shoot part that grows from a garlic seed bulb, an ingredient whose feature is a milder flavor than the garlic itself.

This time, at the customer's request, we studied a method of drying the whole thing from root to shoot. However, in the whole state the center does not dry sufficiently, so we are proceeding with the experiment in two patterns—halved and sliced. In both, the finished quality was excellent, and we confirmed that they can be dried firmly.

On the other hand, a challenge also emerged: the garlic-specific odor during the drying process fills the processing facility. Considering the risk of the odor transferring to other materials, setting up a mass-production system will likely require separating the line and strengthening ventilation equipment. Although it comes out fine at the prototype level, we feel it is a material that requires ingenuity for mass production.

Agriture offers OEM manufacturing of dried vegetables and powder and proposals as commercial ingredients. For special materials like garlic sprouts too, you can consult us from the prototype stage.

Dried turnip can be expected to attract commercial interest as a material for soups, simmered dishes, and pickles, and if processed into powder, it can also be used as a raw material for baby food and nursing-care food. Turnip's characteristic gentle flavor is a material well compatible with children's foods and products for the elderly.

Features of garlic sprouts and points of focus in drying

Garlic sprouts are a material harvested whole, with the root, of the young shoots that germinate from garlic seed cloves. Because they include all of the root, stem, and shoot, they combine garlic's distinctive flavor with the fresh aroma unique to sprouts. Agriture conducted drying tests in multiple cross-sectional forms—halved, sliced, and more—and obtained good results in terms of quality. However, because the garlic odor generated in the drying process spreads throughout the processing facility, an operational design that avoids odor transfer to other materials is a challenge. For detailed product specifications, seeGarlic sprout product page.

Comparing dried forms and how to choose

Garlic sprouts' suitability by application changes by form. Based on the comparison results at the prototype stage, we organized three representative patterns.

In any form, the quality after drying is good. However, due to the odor issue, mass production requires securing a dedicated line and adjusting the processing schedule. For details on the powder form, seethe garlic sprout powder page.

.

Garlic sprouts suit product designs that make use of a flavor milder than ordinary garlic and the texture of the shoot part. We introduce representative ideas by application.

Ingredients for soups and instant foods

Sliced or halved dried garlic sprouts can be rehydrated in hot water in a short time, making them suited as ingredients for instant soups and cup miso soup. Garlic's flavor dissolves into the soup base, and an appetizing aroma spreads.

• Blending as an ingredient into freeze-dried soups
• A topping for cup miso soup and instant ramen
• A substitute material for garlic chips in ajillo

Senmai-zuke-style dried turnip pickles

Powder-processed garlic sprouts have a fresh flavor distinct from ordinary garlic powder. As a blending material for herb salt and dressing powder, they become a differentiation angle.

• Herb salt with garlic sprouts
• Seasoning powder for peperoncino
• A flavor base for yakiniku sauce and dressings

Health-food and supplement ingredients

Garlic sprouts contain alliin, a precursor of allicin, and can be used in health-conscious product designs. Made into powder, filling tablets and capsules is also possible.Vegetable powder listPlease also consider combinations with other materials at

• Stamina-type supplement ingredients
• A black-garlic-flavored health-tea blend
• A flavoring material for protein bars and energy bars

Pet-food and animal materials

Inquiries as a commercial ingredient applying garlic-sprout drying technology are also emerging. However, because garlic is contraindicated for dogs and cats, delivery is made after confirming the use.

• Feed additives for poultry and pig farming (garlic flavoring)
• A blending material for dried-vegetable mixes for reptiles
• A feed ingredient for aquaculture

A base raw material for vegetable bouillon and dashi powder

We have summarized representative specifications for the drying of garlic sprouts. You can also consult us on processing-facility operations including odor countermeasures.Garlic sprout product pageplease refer to together with.

A vegetable base powder for baby food

Customization support

• Form: choose from whole, halved, sliced, and powder
• Blending: pre-blending with other dried vegetables and herbs is accommodated
• Packaging: three types—500g bag, 1kg bag, 5kg commercial bag
• Shape: slice (for pickles), dice cut (for ingredients), powder
• Odor countermeasures: a dedicated processing schedule is set for mass production

Blending: pre-blend support with other dried vegetables

Because odor management is the key to mass production for garlic sprouts, we recommend nailing down the processing conditions in detail at the prototype stage.

1. dried vegetable / powder OEM inquiry formLabel: besides unbranded delivery, PB filling under the OEM client's brand supported
2. Share the processing specifications and the odor-countermeasure policy via a concept hearing (Zoom or email)
3. Ship a prototype sample per 1kg of raw material (usually 2–3 weeks). Comparative prototyping of different forms is possible
4. Contact us with the prototyping content, desired shape, and assumed application via
5. Full production (from 10kg of raw material). Manufacture on a dedicated line after adjusting the processing schedule

If you tell us the application—"I want to use it as a soup ingredient," "I'm looking for a substitute for garlic powder"—we will propose the combination of form and drying conditions.

Product catalog showing the items we handle

Flexible support from small lots to large lots

• Sold in small lots from 100g
• Handling heirloom vegetables from across Japan
• Dried fruits and herbs also supported

Download here

Frequently asked questions

Q. What is the difference between garlic sprouts and ordinary garlic?

A. Because sprouts are harvested at garlic's germination stage, they include not only the bulb part but all of the root, stem, and shoot. The flavor is milder than ordinary garlic, with a fresh aroma as its feature.

Q. I heard mass production is difficult—is prototyping possible?

A. Prototyping is possible from 1kg of raw material. The drying quality itself is good, but because the odor during processing is strong, securing a dedicated schedule is necessary for mass production. First check the quality with a prototype, then consult us separately about a mass-production system.

A. Turnip has less fiber than daikon and takes on a smooth, melting texture when rehydrated. Daikon keeps a crisp bite. Please use them differently according to the application.

Q. Can you do powder processing too?

A. Combinations with the 60-plus dried-vegetable and herb powders Agriture handles are possible. Adjusting the blend ratio is also accommodated at the prototype stage.

Q. Can you issue raw-material origin certificates and test documents?

A. We accommodate the issuance of specification sheets, raw-material origin certificates, and microbiological test reports. Please consult us about documents needed to certify quality to your business partners.

Related pages and further reading

• Garlic sprout product page (dried, commercial)
• Garlic sprout powder product page
• Agriture's dried vegetable and powder product list
• See the vegetable powder list page
• For consultations on dried vegetable and powder OEM here