| 摘要 |
Liquid garlic extract which is completely free from odor is disclosed. The method for producing such garlic extract is readily carried out by merely mixing any edible oil into the garlic juice squeezed from the garlic bulbs and hold the juice for a predetermined period in a vessel under a specific condition until the liquid garlic extract is precipitated completely. The resultant garlic extract has no unpleasant odor and acrid taste, which are the characteristics of the raw garlic juice. |
