| 摘要 |
PROBLEM TO BE SOLVED: To provide Korean pickles not smelling after a meal based on the points that it is an international etiquette in terms of bad breath accompanying the increase of the density of an international personnel interchange, the hypersensitivy syndrome of a neurotic bad breath phobia or the like as a reaction to a stressful society is helped domestically as well, mental burdens for a person worrying about a smell after the meal frankly even though wanting to eat the Korean pickles are eliminated further and a product not smelling after the meal is researched by the Korean government likewise. SOLUTION: The product is made by utilizing Dr.Sakai garlic as a raw material in Korean pickle manufacture. In order to utilize the characteristics of the Dr.Sakai garlic further, the finishing PH value of the product is made higher than 5.5 and lactic acid is added simultaneously. In the case of preparing the ingredients and sauce of this Korean pickle, manufacture is performed by mixture corresponding to preference. Thus, the delicious Korean pickles not smelling after the meal are prepared. |
