THE FERMENT RIPENED BLACK GARLIC MANUFACTURING METHOD WHERE THE FUNCTION CHARACTERISTIC IS STRENGTHENED

摘要

PURPOSE: A method for producing black garlic extract is provided to keep water-soluble allyl sulfide compound by fermenting and maturing garlic in shortest time and to contain Phellinus linteus strengthening anticancer activity by mixing Phellinus linteus extract. CONSTITUTION: A method for producing black garlic extract containing Phellinus linteus comprises the steps of: washing garlic to eliminate foreign material on surface of garlic which shell is removed; heat-treating the washed garlic by a steam; enzymatic-treating by using cellulose for destruction of surface cell wall of raw garlic; fermenting and maturing the raw garlic passing through enzymatic treatment into a black garlic under temperature of 60 - 90°C for 5 to 10 days; crushing the mature black garlic; adding water of 4 to 6L every 1kg of black garlic; hot water-extracting at 90-100°C temperature and less than 1 pressure for 4 to 7 hours; smashing Phellinus linteus fruit body separately; adding water of 15 to 20L every 1kg of Phellinus yucatensis; hot water-extracting at 90-100°C temperature and less than 0.5 pressure for 6 to 8 hours; manufacturing a mixture by mixing black garlic extract with Phellinus linteus extract; and dipping the raw garlic into container with the cellulase liquid for 10 - for 60 minutes. The steps of fermenting and maturing black garlic comprise: a first step of first-maturing an enzymatic-treated garlic inside shut space at temperature of 60°C to 70°C for 1-2 days in dry state; and a second step of fermenting and maturing at temperature of 70°C to 90°C under saturation vapor pressure of 500~1000mmHg for 2 to 4 days.