| 摘要 |
PROBLEM TO BE SOLVED: To obtain a postprandial odorless garlic holding excellent performances and simultaneously not diffusing the unpleasant garlic order as a foul breath outside a body after the meal, and to provided a method for producing the same. SOLUTION: This method for producing a postprandial odorless garlic comprises adding dried yeast, honey and boiled oysters in amounts of 2g, 10cc and 1g, respectively, per 2kg of skin-peeled garlic to water, pouring the aqueous mixture on the garlic placed in a proper vessel, and subsequently leaving an ageing the mixture in the lidded vessel at the ordinary temperature of 25-30 deg.C under the shaking of the vessel, until the generation of gas bubbles is ceased. |
