| 摘要 |
PURPOSE: To leave flavors for improving the tastes of foods and for stimulating appetite among the original flavors of garlic, and remove an offensive smell flavor discharged from a stomach after eaten. CONSTITUTION: The method for producing the aged concentrated garlic solution not generating foul breath comprises removing the outer skin and calyx of a garlic bulb, washing the treated garlic bulb with water, thermally sterilizing the washed bulb (at 90⊥C for 2-3min), slicing (finely cutting) the bulb, adding 30% ethanol, aging the cut bulb, filtering, and subsequently adding α-enzyme. |
