@article{oai:u-nagano.repo.nii.ac.jp:00000093,
 author = {小木曽, 加奈},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {},
 note = {P(論文), Herbal water is prepared as a by-product in the process of steam distillation of herbs. In this report, we considered a way to speed up the ripening of lavender, chamomile and rose water. These waters were heated at 30, 40 and 50 degrees and evaluated for a sensory test. Food sanitation inspections(Coliform bacteria, Staphylococcus aureus and Aerobic bacteria counts) were carried out on these waters. As a result, the best way to accelerate ripening is to heat at 30 degrees for 10 min in all the herbal waters. The results, however, showed the differences between each herb in the process of aging. When heated in lavender water bad odor decreased, in chamomile water aromatic odor increased, and in rose water bothe bad odor decreased and aromatic odor increased. These herbal waters were uncontaminated. These waters can be expected to be as used new food and cosmetic material.},
 pages = {37--43},
 title = {ハーブ水の低温熟成促進と衛生評価},
 volume = {62},
 year = {2007}
}