JP2018153170A - Production method for black garlic - Google Patents
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- JP2018153170A JP2018153170A JP2017096888A JP2017096888A JP2018153170A JP 2018153170 A JP2018153170 A JP 2018153170A JP 2017096888 A JP2017096888 A JP 2017096888A JP 2017096888 A JP2017096888 A JP 2017096888A JP 2018153170 A JP2018153170 A JP 2018153170A
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- olive oil
- black
- fermented
- vinegar
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 56
- 235000004611 garlic Nutrition 0.000 claims abstract description 56
- 235000008390 olive oil Nutrition 0.000 claims abstract description 51
- 239000004006 olive oil Substances 0.000 claims abstract description 51
- 244000269722 Thea sinensis Species 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 20
- 239000000052 vinegar Substances 0.000 claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 230000032683 aging Effects 0.000 claims abstract description 13
- 235000013616 tea Nutrition 0.000 claims abstract description 11
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 10
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 10
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 10
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 10
- 235000009569 green tea Nutrition 0.000 claims abstract description 10
- 239000006000 Garlic extract Substances 0.000 claims abstract description 9
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 9
- 240000004307 Citrus medica Species 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 9
- 241000951471 Citrus junos Species 0.000 claims description 6
- 244000294411 Mirabilis expansa Species 0.000 claims description 5
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 235000013536 miso Nutrition 0.000 claims description 5
- 235000014571 nuts Nutrition 0.000 claims description 5
- 235000013618 yogurt Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000010792 warming Methods 0.000 abstract description 4
- 229920000742 Cotton Polymers 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 22
- 230000004151 fermentation Effects 0.000 description 22
- 230000005070 ripening Effects 0.000 description 18
- 235000016709 nutrition Nutrition 0.000 description 9
- 235000012041 food component Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 6
- 238000010025 steaming Methods 0.000 description 6
- 150000008126 allyl sulfides Chemical class 0.000 description 5
- ZFAHNWWNDFHPOH-YFKPBYRVSA-N S-allylcysteine Chemical compound OC(=O)[C@@H](N)CSCC=C ZFAHNWWNDFHPOH-YFKPBYRVSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- JYMHODZXTIGVPA-UHFFFAOYSA-N Cycloalliin Chemical compound CC1CS(=O)CC(C(O)=O)N1 JYMHODZXTIGVPA-UHFFFAOYSA-N 0.000 description 2
- ZFAHNWWNDFHPOH-UHFFFAOYSA-N S-Allyl-L-cystein Natural products OC(=O)C(N)CSCC=C ZFAHNWWNDFHPOH-UHFFFAOYSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
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Abstract
Description
本発明は黒にんにくの製造方法に係り、とくに栄養成分の豊富な黒にんにくの製造方法に関する。 The present invention relates to a method for producing black garlic, and more particularly to a method for producing black garlic rich in nutritional components.
にんにくを発酵・熟成させた黒にんにくには抗酸化作用、血中脂質低下作用を有するＳ−アリルシステイン、シクロアリインなどの優れた生理活性物質が含まれており、近年、注目を集めている食材である。従来は、多数のにんにくを保温容器に入れ、４０乃至８０℃程度に加温しながら数週間、発酵・熟成させることで、黒にんにくを製造していた。
ところが、従来の製法では栄養分の一部が揮発により喪失してしまう欠点があった。
Black garlic that has been fermented and matured from garlic contains excellent physiologically active substances such as S-allyl cysteine and cycloallyin, which have antioxidant and blood lipid lowering effects. It is. Conventionally, black garlic has been produced by placing a large number of garlic in a heat-retaining container and fermenting and aging for several weeks while heating to about 40 to 80 ° C.
However, the conventional manufacturing method has a drawback that a part of nutrients is lost due to volatilization.
本発明は上記した従来技術の問題に鑑みなされたもので、栄養成分の喪失が少ない黒にんにくの製造方法を提供することを、その目的とする。
また、味付の黒にんにくの製造方法を提供することを、その目的とする。
The present invention has been made in view of the above-described problems of the prior art, and an object thereof is to provide a method for producing black garlic with little loss of nutritional components.
Moreover, it aims at providing the manufacturing method of a seasoned black garlic.
請求項１記載の発明では、
にんにくを４０乃至８０°Ｃの温度で発酵・熟成させて黒にんにくを製造する方法であって、
にんにくをオリーブオイルに漬浸して発酵・熟成させるようにしたこと、
を特徴としている。
請求項２記載の発明では、
にんにくの表面全体にオリーブオイルを付着させて発酵・熟成させるようにしたこと、
を特徴としている。
請求項３、４記載の発明では、
にんにくを発酵・熟成させる期間の途中から、にんにくをオリーブオイルに漬浸するか、にんにくの表面全体にオリーブオイルを付着させるようにしたこと、
を特徴としている。
請求項５記載の発明では、
にんにくを、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１つまたは複数を混ぜて発酵・熟成させるようにしたこと、
を特徴としている。
請求項６記載の発明では、
初めは、にんにくを、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１つまたは複数を混ぜて５乃至３６時間程度の間、発酵・熟成させ、その後は、オリーブオイルに漬浸するか、またはにんにくの表面全体にオリーブオイルを付着させて発酵・熟成させるようにしたこと、
を特徴としている。
請求項７記載の発明では、
発酵・熟成が終わった黒にんにくの表面に黄な粉、ハチミツ、黒蜜、ごま、粉末または刻みナッツ、ヨーグルト、砂糖、味噌の内のいずれか１つまたは複数を付着させたこと、
を特徴としている。
In invention of Claim 1,
A method for producing black garlic by fermenting and aging garlic at a temperature of 40 to 80 ° C,
Garlic soaked in olive oil and fermented and matured,
It is characterized by.
In invention of Claim 2,
The olive oil is attached to the entire surface of the garlic and fermented and matured.
It is characterized by.
In the invention according to claims 3 and 4,
During the period of fermenting and aging garlic, soaking garlic in olive oil or attaching olive oil to the entire surface of garlic,
It is characterized by.
In invention of Claim 5,
Garlic was fermented and aged by mixing one or more of honey, sugar, vinegar (or black vinegar), citron, cinnamon, matcha, mugi tea, green tea, cocoa, and garlic extract. ,
It is characterized by.
In invention of Claim 6,
At first, mix garlic with honey, sugar, vinegar (or black vinegar), yuzu, cinnamon, matcha, mugi tea, green tea, cocoa and garlic extract for 5 to 36 hours. During which time it was fermented and matured, and then immersed in olive oil, or it was allowed to ferment and mature by attaching olive oil to the entire surface of garlic,
It is characterized by.
In invention of Claim 7,
One or more of yellow powder, honey, black honey, sesame, powder or chopped nuts, yogurt, sugar, miso, etc., adhered to the surface of the fermented and matured garlic.
It is characterized by.
本発明によれば、オリーブオイルがにんにくからの揮発性栄養分の喪失を抑制し、オリーブオイルの栄養と合わせて、栄養価の優れた黒にんにくを得ることができる。
また、他の発明によれば、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１種または複数種の味が付いた黒にんにくが得られる。
また、他の発明によれば、黄な粉、ハチミツ、黒蜜、ごま、粉末または刻みナッツ、ヨーグルト、砂糖、味噌の内のいずれか１種または複数種の味が表面に付いた黒にんにくが得られる。
According to the present invention, the loss of volatile nutrients from garlic can be suppressed by olive oil, and black garlic with excellent nutritional value can be obtained in combination with the nutrition of olive oil.
According to another invention, one or more flavors of honey, sugar, vinegar (or black vinegar), yuzu, cinnamon, matcha, mugi tea, green tea, cocoa, and garlic extract are attached. Black garlic is obtained.
According to another invention, black garlic with one or more flavors of yellow flour, honey, black honey, sesame, powder or chopped nuts, yogurt, sugar, miso on the surface can be obtained. .
黒にんにくには抗酸化作用、血中脂質低下作用を有するＳ−アリルシステイン、シクロアリインなどの優れた生理活性物質が含まれている。けれども、揮発性の栄養成分（アリルスルフィド類など）は熟成・発酵途中、または熟成・発酵直後に喪失し易く含有量が少ない。本願発明者はにんにくを熟成・発酵させる期間の間、または熟成・発酵させる期間の途中から、にんにくをオリーブオイルに漬浸するか、にんにくの表面全体にオリーブオイルを付着させて熟成・発酵させると、揮発性栄養成分の喪失が少なくなることを見出し、本願発明を成すに至ったものである。
以下、本発明の最良の形態を実施例に基づき説明する。
Black garlic contains excellent physiologically active substances such as S-allyl cysteine and cyclo alliin, which have an antioxidant action and a blood lipid lowering action. However, volatile nutritional components (such as allyl sulfides) are easily lost during or after ripening / fermentation and have a low content. The inventor of the present application immerses garlic in olive oil during the period of aging and fermentation of garlic or during the period of aging and fermentation, or ripens and ferments by attaching olive oil to the entire surface of garlic. The present inventors have found that the loss of volatile nutritional components is reduced, and have made the present invention.
Hereinafter, the best mode of the present invention will be described based on examples.
多数の生にんにく（玉のまま、または一片ずつ分けたもの。皮付きのまま、または皮を剥いたもの、皮を剥いてスライスしたもの、みじん切りしたもの）を綿袋に詰めるか、または詰めずにオリーブオイルを入れた蒸し容器（保温機能付き炊飯器でも可）に浸漬し、４５乃至７０℃程度の温度で加温しながら２週間程度、発酵・熟成させる。
４５乃至７０℃程度で加温すると、発酵・熟成開始後、２日程度で、にんにくの外側に黄土色の色が付き始める。
３、４日程度で、にんにくの中全体が黄土色に変化する。
５日程度で、にんにくの中全体が薄く黒色を帯びてくる。
９、１０日程度で、にんにくの中が黒ずんだ色になる。
１１日乃至１５日程度で、にんにくの中が黒に近い色になり、黒にんにくが出来上がる。
なお、加温する温度は４０乃至８０℃の範囲内であれば良い。
Numerous raw garlics (both balls or pieces separated, peeled, peeled, peeled, sliced, chopped) or filled in a cotton bag Soaked in a steaming container (or a rice cooker with a heat retaining function) containing olive oil and fermented and matured for about 2 weeks while heating at a temperature of about 45 to 70 ° C.
When heated at about 45 to 70 ° C., an ocher color starts to appear on the outside of the garlic in about 2 days after the start of fermentation and ripening.
The whole garlic changes to ocher in about 3 or 4 days.
In about 5 days, the whole garlic is lightly black.
In 9-10 days, the garlic will turn dark.
In about 11 to 15 days, the color of the garlic will be close to black and black garlic will be completed.
In addition, the temperature to heat should just be in the range of 40-80 degreeC.
上記の如く製造方法によれば、オリーブオイルにより、発酵・熟成中及び発酵・熟成後の揮発性栄養成分（アリルスルフィド類など）の喪失が抑制されるので、オリーブオイル自体の栄養とあいまって栄養価の優れた黒にんにくが得られる。 According to the production method as described above, the loss of volatile nutritional components (such as allyl sulfides) during and after fermentation and ripening is suppressed by olive oil, so that nutrition is combined with the nutrition of olive oil itself. Black garlic with excellent value can be obtained.
なお、上記した実施例では、にんにくをオリーブオイルに浸漬して発酵・熟成させるようにしたが、にんにくをオリーブオイルに漬浸させたあと、ザルに上げてオリーブオイルを切り、にんにくの表面全体にオリーブオイルが付着した状態で発酵・熟成させるようにしても良い。
また、生にんにくを蒸し容器に入れる際、一緒に、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１つまたは複数を混ぜて、４０乃至８０°Ｃ程度の温度で発酵・熟成させるようにすれば、これらの一種または複数種の味が付いた黒にんにくを製造することができる。
この場合、発酵・熟成期間の最初、５時間乃至３６時間程度の間は、生にんにくに、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１つまたは複数を混ぜ、オリーブオイルは無しで４０乃至８０°Ｃの温度で発酵・熟成させ、その後、オリーブオイルも入れてにんにくをオリーブオイルに漬浸し、発酵・熟成をすようにすれば、中までしっかり味の付いた黒にんにくを製造できる（発酵・熟成期間の最初、５時間乃至３６時間程度の間は、生にんにくに、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１つまたは複数を混ぜ、オリーブオイルは無しで４０乃至８０°Ｃの温度で発酵・熟成させたあと、一旦、オリーブオイルに浸漬し、ザルに上げてオリーブオイルを切り、にんにくの表面全体にオリーブオイルが付着した状態で再び発酵・熟成させるようにしても良い）。
上記の味付き黒にんにくにおいても、オリーブオイルにより揮発性栄養成分（アリルスルフィド類など）の喪失が抑制されるので、オリーブオイル自体の栄養とあいまって栄養価の優れた黒にんにくが得られる。
また、発酵・熟成が完了した黒にんにくの表面に、黄な粉、ハチミツ、黒蜜、ごま、粉末または刻みナッツ、ヨーグルト、砂糖、味噌の内のいずれか１つまたは複数を付着させることで、多彩な味わいの黒にんにくを具現できる。
In the above example, garlic was soaked in olive oil and fermented and matured, but after garlic was soaked in olive oil, it was raised to a colander and cut into olive oil, and the entire surface of garlic was removed. It may be fermented and matured with olive oil attached.
Also, when putting raw garlic into a steaming container, together with one or more of honey, sugar, vinegar (or black vinegar), yuzu, cinnamon, matcha, mugi tea, green tea, cocoa, garlic extract , And fermented and matured at a temperature of about 40 to 80 ° C., black garlic with one or more of these flavors can be produced.
In this case, during the first 5 to 36 hours of the fermentation / ripening period, raw garlic, honey, sugar, vinegar (or black vinegar), citron, cinnamon, matcha, mugi tea, green tea, cocoa, garlic Mix any one or more of the extracts, ferment and mature at a temperature of 40 to 80 ° C without olive oil, then add olive oil and soak garlic in olive oil for fermentation and aging. By doing so, you can produce black garlic that tastes well to the inside (for the first 5 to 36 hours of the fermentation and aging period, raw garlic, honey, sugar, vinegar (or black vinegar) ), Yuzu, cinnamon, matcha, mugi tea, green tea, cocoa, garlic extract, mixed with one or more, fermented and aged at 40-80 ° C without olive oil Once soaked in olive oil, raise it to a colander, cut the olive oil, and ferment and mature again with the olive oil attached to the entire surface of the garlic).
Even in the above-mentioned seasoned black garlic, the loss of volatile nutritional components (such as allyl sulfides) is suppressed by olive oil, so that black garlic with excellent nutritional value can be obtained in combination with the nutrition of olive oil itself.
In addition, by attaching one or more of yellow powder, honey, black honey, sesame, powder or chopped nuts, yogurt, sugar, miso to the surface of the fermented and matured black garlic, You can embody the taste of black garlic.
多数の生にんにく（玉のまま、または一片ずつ分けたもの。皮付きのまま、または皮を剥いたもの、皮を剥いてスライスしたもの、みじん切りしたもの）を綿袋に詰めるか、または詰めずに蒸し容器（保温機能付き炊飯器でも可）に入れ、４５乃至７０℃程度の温度で加温しながら２週間程度、発酵・熟成させる。
４５乃至７０℃程度で加温すると、発酵・熟成開始後、２日程度で、にんにくの外側に黄土色の色が付き始める。
３、４日程度で、にんにくの中全体が黄土色に変化する。
５日程度で、にんにくの中全体が薄く黒色を帯びてくる。
発酵・熟成期間の真ん中近くである７日目ぐらいに来たら、蒸し容器にオリーブオイルを付加し、発酵・熟成中のにんにくをオリーブオイルに漬浸させて、発酵・熟成を継続する。或いは、一旦、オリーブオイルに漬浸させたあと、ザルに上げてオリーブオイルを切り、にんにくの表面全体にオリーブオイルが付着した状態で再び蒸し容器に戻し、発酵・熟成を継続する。
９、１０日程度で、にんにくの中が黒ずんだ色になる。
１１日乃至１５日程度で、にんにくの中が黒に近い色になり、黒にんにくが出来上がる。
なお、加温する温度は４０乃至８０℃の範囲内であれば良い。
また、オリーブオイルの付加は、８日目以降でも良い。
Numerous raw garlics (both balls or pieces separated, peeled, peeled, peeled, sliced, chopped) or filled in a cotton bag Put in a steaming container (or a rice cooker with a heat retaining function) and ferment and mature for about 2 weeks while heating at a temperature of about 45 to 70 ° C.
When heated at about 45 to 70 ° C., an ocher color starts to appear on the outside of the garlic in about 2 days after the start of fermentation and ripening.
The whole garlic changes to ocher in about 3 or 4 days.
In about 5 days, the whole garlic is lightly black.
When it comes to the seventh day, which is near the middle of the fermentation and ripening period, add olive oil to the steaming container, soak the garlic being fermented and ripened in olive oil, and continue the fermentation and ripening. Alternatively, after being soaked in olive oil, it is raised to a colander and cut into olive oil. The olive oil adheres to the entire surface of the garlic and is then returned to the steaming container to continue fermentation and ripening.
In 9-10 days, the garlic will turn dark.
In about 11 to 15 days, the color of the garlic will be close to black, and black garlic will be completed.
In addition, the temperature to heat should just be in the range of 40-80 degreeC.
The addition of olive oil may be on or after the eighth day.
上記の如く製造方法によれば、オリーブオイルにより、発酵・熟成中及び発酵・熟成後の揮発性栄養成分（アリルスルフィド類など）の喪失が抑制されるので、オリーブオイル自体の栄養とあいまって栄養価の優れた黒にんにくが得られる。
また、オリーブオイルは熱に弱く加温で変性し易いが、発酵・熟成期間の途中からオリーブオイルを付加するので、最初から付加する場合に比べて、オリーブオイル自体の加温による劣化が抑制される。
According to the production method as described above, the loss of volatile nutritional components (such as allyl sulfides) during and after fermentation and ripening is suppressed by olive oil, so that nutrition is combined with the nutrition of olive oil itself. Black garlic with excellent value can be obtained.
Although olive oil is weak against heat and easily denatured by warming, since olive oil is added during the fermentation and ripening period, deterioration due to warming of olive oil itself is suppressed compared to when it is added from the beginning. The
なお、上記した実施例ではにんにくの発酵・熟成期間の真ん中近くに来たところでオリーブオイルを付加するようにしたが、発酵・熟成開始の数日後などもう少し早い段階でオリーブオイルを付加するようにしたり、発酵・熟成期間の真ん中より数日後などもう少し遅い段階でオリーブオイルを付加するようにしても良い。或いは、発酵・熟成期間の最終段階、例えば、発酵・熟成が完了する１日前、または半日前、または数時間前、または１時間前、または３０分前にオリーブオイルを付加するようにしても、発酵・熟成期間の最終段階及び発酵・熟成後の揮発性栄養成分（アリルスルフィド類など）の喪失を抑制できるとともに、オリーブオイルの加温による劣化を最小限に抑制しながらオリーブオイルの栄養も付加した栄養価の優れた黒にんにくが得られる。
また、生にんにくを蒸し容器に入れる際、一緒に、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１つまたは複数を混ぜて、４０乃至８０°Ｃ程度の温度で発酵・熟成させるようにすれば、これらの一種または複数種の味の付いた黒にんにくを製造することができる。
また、発酵・熟成が完了した黒にんにくの表面に、黄な粉、ハチミツ、黒蜜、ごま、粉末または刻みナッツ、ヨーグルト、砂糖、味噌の内のいずれか１つまたは複数を付着させることで、多彩な味わいの黒にんにくを具現できる。
In the above embodiment, olive oil was added near the middle of the garlic fermentation / ripening period, but olive oil was added at a slightly earlier stage, such as several days after the start of fermentation / ripening. Olive oil may be added at a slightly later stage, such as several days after the middle of the fermentation / ripening period. Alternatively, olive oil may be added at the final stage of the fermentation / ripening period, for example, one day, half a day, several hours, or one hour, or 30 minutes before the completion of fermentation / ripening, Loss of volatile nutrients (such as allyl sulfides) during the final stage of fermentation / ripening period and after fermentation / ripening can be suppressed, and olive oil can be added while minimizing deterioration due to warming of olive oil. Black garlic with excellent nutritional value is obtained.
Also, when putting raw garlic into a steaming container, together with one or more of honey, sugar, vinegar (or black vinegar), yuzu, cinnamon, matcha, mugi tea, green tea, cocoa, garlic extract If the mixture is fermented and matured at a temperature of about 40 to 80 ° C., black garlic with one or more kinds of flavors can be produced.
In addition, by attaching one or more of yellow powder, honey, black honey, sesame, powder or chopped nuts, yogurt, sugar, miso to the surface of the fermented and matured black garlic, You can embody the taste of black garlic.
本発明は、黒にんにくの発酵・熟成に適用可能である。 The present invention is applicable to fermentation and ripening of black garlic.
Claims (7)
にんにくをオリーブオイルに漬浸して発酵・熟成させるようにしたこと、
を特徴とする黒にんにくの製造方法。 A method for producing black garlic by fermenting and aging garlic at a temperature of 40 to 80 ° C,
Garlic soaked in olive oil and fermented and matured,
A method for producing black garlic, characterized by
にんにくの表面全体にオリーブオイルを付着させて発酵・熟成させるようにしたこと、
を特徴とする黒にんにくの製造方法。 A method for producing black garlic by fermenting and aging garlic at a temperature of 40 to 80 ° C,
The olive oil is attached to the entire surface of the garlic and fermented and matured.
A method for producing black garlic, characterized by
を特徴とする請求項１記載の黒にんにくの製造方法。 Soaking garlic in olive oil during the period of fermenting and aging garlic,
The method for producing black garlic according to claim 1.
を特徴とする請求項２記載の黒にんにくの製造方法。 During the period of fermenting and aging garlic, olive oil was allowed to adhere to the entire garlic surface,
A method for producing black garlic according to claim 2.
を特徴とする請求項１乃至４の内のいずれか一項記載の黒にんにくの製造方法。 Garlic was fermented and aged by mixing one or more of honey, sugar, vinegar (or black vinegar), citron, cinnamon, matcha, mugi tea, green tea, cocoa, and garlic extract. ,
A method for producing black garlic according to any one of claims 1 to 4.
初めは、にんにくを、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１つまたは複数を混ぜて５乃至３６時間程度の間、発酵・熟成させ、その後は、オリーブオイルに漬浸するか、またはにんにくの表面全体にオリーブオイルを付着させて発酵・熟成させるようにしたこと、
を特徴とする黒にんにくの製造方法。 A method for producing black garlic by fermenting and aging garlic at a temperature of 40 to 80 ° C,
At first, mix garlic with honey, sugar, vinegar (or black vinegar), yuzu, cinnamon, matcha, mugi tea, green tea, cocoa and garlic extract for 5 to 36 hours. During which time it was fermented and matured, and then immersed in olive oil, or it was allowed to ferment and mature by attaching olive oil to the entire surface of garlic,
A method for producing black garlic, characterized by
を特徴とする請求項１乃至６の内のいずれか一項記載の黒にんにくの製造方法。 One or more of yellow powder, honey, black honey, sesame, powder or chopped nuts, yogurt, sugar, miso, etc., adhered to the surface of the fermented and matured garlic.
A method for producing black garlic according to any one of claims 1 to 6.
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| CN111317131A (en) * | 2020-04-15 | 2020-06-23 | 金国辉 | Plant brewing powder |
| JP2020145930A (en) * | 2019-03-11 | 2020-09-17 | 株式会社スパン・ライフ | Gaba decomposing enzyme inhibiting composition |
| JP2021108652A (en) * | 2019-12-30 | 2021-08-02 | ハアノン フーズ カンパニー リミテッドHaanong Foods. Co., Ltd. | Novel black garlic extract from separated garlic bulbs and preparation method thereof |
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| JP2008263871A (en) * | 2007-04-20 | 2008-11-06 | Atsushi Hashimoto | Method for manufacturing processed garlic |
| JP2012139218A (en) * | 2010-12-18 | 2012-07-26 | Toshihiro Miyasaka | Method for low-temperature aging production of garlic |
| JP2013085499A (en) * | 2011-10-15 | 2013-05-13 | Nagamine:Kk | Method and apparatus for manufacturing black garlic |
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| JP2006149325A (en) * | 2004-12-01 | 2006-06-15 | Genki Hamano Shokuhin Kako:Kk | Fermented black garlic, pasty food using the same and method for producing the same |
| JP2008263871A (en) * | 2007-04-20 | 2008-11-06 | Atsushi Hashimoto | Method for manufacturing processed garlic |
| JP2012139218A (en) * | 2010-12-18 | 2012-07-26 | Toshihiro Miyasaka | Method for low-temperature aging production of garlic |
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| JP2020145930A (en) * | 2019-03-11 | 2020-09-17 | 株式会社スパン・ライフ | Gaba decomposing enzyme inhibiting composition |
| JP2021108652A (en) * | 2019-12-30 | 2021-08-02 | ハアノン フーズ カンパニー リミテッドHaanong Foods. Co., Ltd. | Novel black garlic extract from separated garlic bulbs and preparation method thereof |
| JP7096875B2 (en) | 2019-12-30 | 2022-07-06 | ハアノン フーズ カンパニー リミテッド | A new black garlic extract made from one-sided garlic and its manufacturing method |
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