| 摘要 |
This method is based on the idea that volatile materials, esp. propyl amyl disulfide obtd. from the annual plant, Lophanthus rugosus FISCH, removes fishy and oral odors. Thus, 1kg sliced L. rugosus in 2-5mm pieces were fermented in koji boxes, by adding a small amount of Aspergillus niger enzyme soln. contg. cellulose. The fermn. broth was distd. at 105≦̸C over and cooled at room temp. to give 175g of distillate. By adding water, Citric acid (0.02-0.2V/V %), and glucose (10-15 W/V %), a fluid, aromatic tea was obtained.
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