| 摘要 |
A method of manufacturing fermented black garlic is provided to maximally increase active components such as ally cysteine and antioxidants. Garlic is stored at 0 to 5deg.C in a space containing about 10 to 20% CO2 gas to inhibit the reduction of allin components, pretreated to inactivate allinase, fermented at 70 to 90deg.C and a saturated water vapor pressure of 100 to 1,000mmHg for 7 to 10 days and then aged with cold and dry air of 10 to 20deg.C for 3 to 5 days. The pretreating is any one of heat-moisture treatment at 100 to 110deg.C for 10 to 29min, acid treatment with 0.2 to 0.5M acetic acid for 10 to 60min or microwave treatment(400 to 600W) for 1 to 5min. |
