| 摘要 |
PURPOSE:To provide production of odorless garlic essence usable as essence in many fields, not giving out a foul breath after eating the odorless garlic essence by removing a garlic smell in a short period of time. CONSTITUTION:This odorless garlic essence is obtained by mixing garlic with grain such as rice or wheat, then adjusting the mixture to a proper water content and a decent nutrient content to give a raw material composition, further inoculating the raw material composition with at least one kind of a seed KOJI mold comprising a fungus of the genus Aspergillus, Rhizopus or Neurospora (especially for SAKE (rice wine) brewing), culturing the composition at 12-28 deg.C for 10-20 days to give KOJI, adding water or an alcohol (ethanol) to KOJI, extracting or brewing. Or, KOJI is mixed with water, adjusted to a proper saccharide concentration, then inoculated with yeast or lactic acid bacteria and can be fermented. Further garlic can be previously heat-treated or treated with an acid. |
