| 摘要 |
PURPOSE: To obtain the subject garlic product having the smell and taste of garlic as they are before it is eaten and whose unpleasant odor is prevented from dispersing to outside the body after it is eaten since the component of the odor characteristic to garlic is decomposed in the body. CONSTITUTION: At least one kind of herb is selected from each of the following A, B, C and D groups, they are crushed and mixed, and an adequate amount of water is added to the mixture. Whole block of garlic whose coats are removed is immersed into the obtained liquid of mixed herbs. After it is kept in it for a certain period of time, the garlic is taken out from the liquid to obtain the objective garlic deodorizing in vivo. A group: sweat basil, bush basil, lemon basil, licorice basil, cinnamon basil and dark opal. B group: spearmint, apple mint, peppermint, catmint, orange mint, curry mint, north mint, ginger mint, bergamot mint, pennyroyal, summer savory and winter savory. C group: parsley, sage, red sage, clary sage and pineapple sage. D group: fennel, florence fennel, true fennel and dill. |
