METHOD FOR PRODUCING TRADITIONAL WINE WITH AN ENHANCED HEALTH-PROMOTING FUNCTION USING BLACK GARLIC AND BLACK GARLIC WINE PRODUCED BY THE METHOD

摘要

The present invention relates to a method for producing a traditional wine with an enhanced health-promoting function using black garlic and to a black garlic wine produced by the method. More particularly, the present invention relates to black garlic wine with an enhanced health-promoting function, which is produced by a traditional method of wine production using, as a main ingredient, black garlic wherein the unpleasant smell unique to garlic is removed and the useful ingredients in garlic are increased to improve flavor and taste, boost energy, and increase health-promoting effects as compared to conventional wine, and also relates to a production method of the black garlic wine. According to the present invention, the wine with an enhanced health-promoting function is prepared using as a main ingredient the black garlic produced in Euiseong, Kyeongbuk, Korea, the smell of the black garlic is removed, the flavor and taste of the traditional wine are improved, energy-boosting and health promoting effects are increased, and the preservation period of the wine is elongated. Garlic is widely used as a health food or a health-promoting food owing to a wide variety of physiologically active ingredients thereof, but the unique smell of garlic limits the consumption thereof. The garlic wine and the production method thereof according to the present invention may promote the consumption of garlic which suffers from low costs due to mass production, contribute to the increased profits of farmers who cultivate garlic, and promote the health of busy modern people by enabling people to conveniently take garlic containing useful ingredients, in the form of wine.