| 摘要 |
PURPOSE: A garlic manufacturing method is provided to reduce the spicy taste and the repulsive feeling of the garlic while having an excellent antioxidant effect using raw egg. CONSTITUTION: A garlic manufacturing method includes a step which places washed garlic and raw egg in a fermenting box; and a step which ferments the garlic under the temperature of 50-90 degree C for 30-50 days. A composition for food contains an extract of the obtained black garlic as an active component. A biopharmaceutical composition for antioxidation contains the extract of the black garlic as an active component. The amount of the active component is 0.01-30 wt% compare to the total weight of the composition.
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