| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an "enzyme-steamed garlic" product improved in garlic efficacy and enzyme efficacy synergistically through adding the efficacy of a brown rice fermentative enzyme to that of garlic while maximally reducing garlic-specific odor and foul breath after eaten. <P>SOLUTION: The product is obtained by soaking raw garlic in the brown rice fermentative enzyme followed by steaming for a long period of time with mild far-infrared rays. Thus, this product affords peculiar palate feeling and sweetness while maximally reducing garlic-specific odor and foul breath after eaten. <P>COPYRIGHT: (C)2004,JPO |
