JP4080507B2 - Fermented black garlic extract, fermented black garlic powder, production method thereof, and food and drink containing these - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fermented black garlic extract of fermented black garlic obtained by self-fermenting raw garlic, a fermented black garlic powder, a production method thereof, and a food and drink containing these.

The garlic originates from Central Asia and has the scientific name Allium sativum L. The edible (medicinal) part is a bulb and allicin is recognized as an active ingredient.
Allicin is a substance that is produced by the change of alliin originally contained by the action of the enzyme alliinase, and emits an intense smell peculiar to garlic. Since ancient times, garlic has been widely used as it is as a food having a strong effect on enhancing stamina or as a seasoning for other ingredients. In recent years, scientific investigations have also been made on the dietary effects of garlic, not only anti-fatigue and anti-stress effects, but also preventive effects on lifestyle-related diseases based on high antioxidant effects, immunostimulation, anti-viral, anti-bacterial effects Various effects such as prevention of liver disease, liver protection and anti-aging are recognized. In particular, in the American designer foods program, it is no exaggeration to say that it is a representative of useful foods, such as being listed as the food material with the highest anticancer effect. However, such useful garlic tended to be avoided as a food because of the strong odor of the active ingredient allicin described above, and the strong unpleasant odor that returned with inhalation after ingestion.

For this reason, various studies have been made in order to solve the problem of such an odor. For example, postprandial odorless garlic produced using yeast fermentation (see Patent Document 1), raw garlic treated with ultra-high pressure to inactivate alliinase (see Patent Document 2), steamed garlic There are many proposals such as pasty odorless garlic processed food (see Patent Document 3), which is made by mixing sesame with kneaded sesame and yellow powder and honey in the mixture, and using garlic subspecies as a raw material. There are many products called odorless garlic on the market, and they have been widely used in the general food and health food fields.
Japanese Patent Laid-Open No. 10-80258 JP-A-7-87920 JP 2002-119240 A

  However, many conventional odorless garlics are sufficiently satisfactory, such as insufficient removal of the garlic odor that smells from breath after ingestion, or the loss of garlic effectiveness due to non-bromide processing. The fact was that there were few. Similar problems have been suggested for foods containing such odorless garlic. Furthermore, in order to ingest an effective ingredient of garlic to such an extent that the effect can be expected, it is necessary to ingest an unrealistic amount of garlic, and means for efficiently obtaining a useful ingredient of garlic has been demanded. Moreover, the processed material of the fermentation black garlic of the aspect which is easy to mix | blend with food-drinks, a medicine, etc. was desired.

  The present invention has been made in view of the above circumstances, and does not generate a garlic odor in the breath after ingestion, and can obtain excellent physiological activity efficiently, and is a processed product that can be easily blended in foods and drinks and medicines. It is an object of the present invention to provide a fermented black garlic extract obtained by self-fermenting raw garlic, a dried and pulverized product, a production method thereof, and a food and drink containing these.

  In the present invention, raw garlic is ripened in a temperature range of 60-75 ° C. and humidity is 75-90% and self-fermented after removing the fermented black garlic crust, and then watering the paste. In addition, the gist is a fermented black garlic extract, which is an extract obtained by extraction and further mixing and extracting a hydrophilic organic solvent into the extract. In this invention, the polyphenol content of the fermented black garlic extract is 20 times or more that of raw garlic when tannic acid is measured as a standard substance by the Folin-Denis method. The gist is fermented black garlic powder, which is a dried and pulverized product of fermented black garlic that has been ripened and self-fermented within a temperature range of 60 to 75 ° C. and humidity of 75 to 90%. In this invention, the fermented black garlic powder has a polyphenol content of 10 times or more that of raw garlic when measured using tannic acid as a standard substance by the Folin-Denis method.

  The present invention is a process in which raw garlic is aged and self-fermented within a range of 60 to 75 ° C. and a humidity of 75 to 90%, and after removing the peel of the obtained fermented black garlic, it is crushed into a paste form And after extracting the paste-like fermented black garlic by adding water at 40-80 ° C., cooling the extract, further mixing with a hydrophilic organic solvent and removing the insoluble matter in the extract And a step of concentrating after the above, and a method for producing the above fermented black garlic extract. The present invention also includes a step of ripening and self-fermenting raw garlic within a range of 60 to 75 ° C. and a humidity of 75 to 90%, a step of drying the obtained fermented black garlic, and a dried fermented black garlic. The method of producing the above fermented black garlic powder comprising the step of pulverizing the skin after removing the skin.

  The gist of the present invention is a food or drink containing the above fermented black garlic extract or fermented black garlic powder, or a medicine.

  The fermented black garlic extract or fermented black garlic powder of the present invention does not generate garlic odor in the breath after ingestion, and can be ingested on a daily basis without worrying about the garlic odor. Moreover, since the fermented black garlic extract is water-soluble and the fermented black garlic powder is in a powder form, it can be easily incorporated into foods and drinks and medicines, and can effectively ingest useful components having the physiological activity of garlic.

  The method for producing the fermented black garlic extract or the method for producing the fermented black garlic powder of the present invention extracts the fermented black garlic that is aged under a predetermined temperature and humidity without interposing an additive such as yeast in the raw garlic. Alternatively, since it is obtained simply by drying and pulverization, a useful component of garlic without garlic odor can be obtained simply and economically.

  The food or drink or medicine of the present invention can efficiently ingest daily useful components of garlic without worrying about the garlic odor.

  The fermented black garlic extract of the present invention is a first step for self-fermenting raw garlic to obtain fermented black garlic, a second step for making a paste, and a third step for extraction using water and a hydrophilic organic solvent. And the fourth step of concentrating by centrifugation. The raw garlic to be used is not particularly limited, and the production area is not limited, for example, domestic production or Chinese production.

  Self-fermentation, which is the first step, has a temperature of 55 to 80 ° C, preferably 60 to 75 ° C, more preferably 65 to 70 ° C, and a humidity of 70 to 95%, preferably 75 to 90%. It can be carried out by aging preferably in the range of 80 to 85%. When raw garlic is lower than 55 ° C and humidity is outside the range of 70 to 95%, it does not undergo self-fermentation, but decays and becomes mud and cannot be edible. On the other hand, when the temperature is higher than 80 ° C. and the humidity is out of the range of 70 to 95%, the garlic becomes a mere dry matter, becomes a light brown hard stone, and is unsuitable as a food. In addition, when the temperature is outside the range of 55 to 80 ° C. and the humidity is 70 to 95%, the oil-soluble allyl methyl sulfide, which is the causative substance of malodor contained in garlic, does not change to water-soluble S-allyl cysteine, Can't remove garlic odor after ingestion.

  The period for fermenting and ripening raw garlic can be appropriately set by observing the state of garlic being ripened under the above atmosphere at the temperature and humidity, but it can usually be 8-30 days.

  Thus, by controlling the temperature and humidity of aging of garlic, as a result of proceeding self-fermentation, the resulting fermented black garlic does not generate garlic odor in the breath after ingestion, and also has antioxidant activity, polyphenol content, The physiological activity of garlic such as is increased.

  The second step, pasting, removes the peel of fermented black garlic and crushes it into a paste. Pasting can be performed using a known means such as a mortar, a mincing machine, a mixer.

  In the extraction, which is the third step, water having a temperature of 40 to 80 ° C., preferably 40 to 75 ° C., more preferably 45 to 70 ° C. is added to the paste and stirred. Stirring can be performed using a known means such as a blender or a mixer. After stirring and extracting, the mixture is cooled with cooling water, and a hydrophilic organic solvent is added and mixed. Examples of water that can be used as the extraction solvent include pure water, tap water, well water, mineral spring water, mineral water, hot spring water, spring water, fresh water, and the like, as well as water that has been subjected to various treatments. Examples of the treatment applied to water include purification, heating, sterilization, filtration, ion exchange, adjustment of osmotic pressure, buffering, and the like. Therefore, the water that can be used as the extraction solvent in the present invention includes purified water, hot water, ion-exchanged water, physiological saline, phosphate buffer, phosphate buffered saline, and the like.

  Examples of the hydrophilic organic solvent that can be used as the extraction solvent include lower aliphatic alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol, isopropyl alcohol, and butanol, 1,3-butylene glycol, propylene glycol, and glycerin. And polyhydric alcohols such as acetone, lower aliphatic ketones such as acetone and methyl ethyl ketone, and mixtures thereof. The amount of extraction solvent is 1 to 10 times, preferably 3 to 5 times the amount of the extraction raw material.

  Subsequently, the insoluble matter of the extract obtained by centrifugation is removed, and a water-soluble fermented black garlic extract is obtained by the fourth step of concentrating to a dry residue of 60 to 65% by vacuum concentration.

  Moreover, the fermented black garlic powder of this invention can be manufactured from the 1st process of making raw garlic self-ferment and obtaining fermented black garlic, and the 2nd process of drying and grind | pulverizing this. Since the fermented black garlic used as a raw material can be manufactured in exactly the same manner as the fermented black garlic used as the raw material for the fermented black garlic extract described above, duplicate descriptions are omitted.

  Fermented black garlic can be dried by hot air drying at a temperature of 55 to 80 ° C, preferably 60 to 75 ° C, more preferably 70 to 75 ° C. The period for drying the fermented black garlic can be appropriately set by observing the state of the fermented black garlic under the above-mentioned atmosphere, but can usually be 25 to 35 days. Grinding should be done under the condition of air conditioner, paying attention to moisture absorption. The pulverization can be performed using a known means such as a pin mill. The fermented black garlic after pulverization is subjected to a sieving treatment with a punching screen of 50 to 100 mesh, preferably 60 mesh.

  The fermented black garlic extract or fermented black garlic powder obtained above can be included in any food or drink, and can also be included in medicine. The food and drink which can mix | blend a fermented black garlic extract is not specifically limited, Moreover, health food is also contained in food and drink. Specific examples of food and drink include beverages such as soft drinks, carbonated drinks, nutrition drinks, fruit drinks, and lactic acid drinks (including concentrated concentrates and powders for adjustment of these drinks), ice cream, ice sherbet, shaved ice and other frozen desserts. , Buckwheat, udon, harusame, gyoza skin, shumai skin, noodles such as Chinese noodles, instant noodles, rice cake, chewing gum, candy, gum, chocolate, tablet confectionery, snack confectionery, biscuits, jelly, jam, cream, baked confectionery, etc. Confectionery, processed fishery products such as kamaboko, ham, sausage, processed milk, dairy products such as fermented milk, salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing, etc. Examples include seasonings such as sauces and sauces, soups, stews, salads, prepared dishes, pickles, and bread.

  The blending amount of the fermented black garlic extract or fermented black garlic powder in any food or drink can be adjusted as appropriate according to the form and taste of the food and drink, but the preferred blending ratio is about 0.01 wt% to 20.0 wt%. Preferably, it is about 5 wt%. In addition, the compounding ratio when used as a medicine is usually 0.01 wt% to 20.0 wt%, preferably about 5 wt%, but can be appropriately increased or decreased in consideration of the gender, weight, age, symptoms, etc. of the user.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to a following example.

[Example 1] (Production of fermented black garlic extract)
100 kg of Chinese garlic was air washed with compressed air and then distributed to 10 trays. Next, the tray was placed in a fermentation room, the temperature of the fermentation room was set to 65 ° C., and the humidity was set to 85%, and left for 30 days for self-fermentation. The resulting fermented black garlic bulbs turned black.

  The obtained fermented black garlic 50 kg was peeled and made into a paste by a mincing machine. 160 L of water having a temperature of 50 ° C. was added to the paste, and the mixture was extracted by stirring for 30 minutes with a blender. After cooling this to 30 ° C. with cooling water, 36 L of food additive ethanol was added and mixed. The extract obtained by removing the insoluble material with a centrifugal dehydrator was concentrated to 60 to 65% of the dry residue by vacuum concentration to obtain a fermented black garlic extract.

[Example 2] (Panel test 1 of fermented black garlic extract)
A panel test was conducted on three items of the presence or absence of garlic odor in exhaled breath and change in physical condition 18 hours after eating the fermented black garlic extract obtained in Example 1 for 5 panelists.

  As is clear from Table 1, the fermented black garlic extract has a garlic-specific odor, but the irritating odor like raw garlic has disappeared. There was no loss. Also noteworthy was that even when the fermented black garlic extract was ingested, there was no garlic odor of exhaled breath, and it was completely unnoticeable to eat garlic. The usefulness of the fermented black garlic extract was fully confirmed by the results of the good panel test as described above.

[Example 3] (Panel test 2 of fermented black garlic extract)
A panel test was conducted by tasting 5 panelists of 5 g of fermented black garlic extract dissolved in 100 g of soft drink.

  Since the fermented black garlic extract was water-soluble, it could be easily dissolved in soft drinks. Furthermore, from Table 2, the addition of fermented black garlic extract to soft drinks makes it easier to ingest fermented black garlic extract, and since there is no garlic odor in the breath after ingestion, it can be consumed without resistance. It became clear from the evaluation.

[Example 4] (Production of fermented black garlic powder)
100 kg of Chinese garlic was air washed with compressed air and then distributed to 10 trays. Next, the tray was placed in a fermentation room, the temperature of the fermentation room was set to 65 ° C., and the humidity was set to 85%, and left for 30 days for self-fermentation. The resulting fermented black garlic bulbs turned black.
The obtained fermented black garlic was put in a drying room, the temperature of the drying room was set to 75 ° C., and dried for 30 days. After drying, it was pulverized and sieved through a 60 mesh pass to obtain fermented black garlic powder.

[Example 5] (Panel test of fermented black garlic powder)
A panel test was conducted on three items: presence of garlic odor during breathing and change in physical condition 18 hours after eating the fermented black garlic powder obtained in Example 4, which was tasted by five panelists.

  As is clear from Table 3, fermented black garlic powder has a garlic-specific odor, but the irritating odor like raw garlic has disappeared, flavor and sweetness increase, and even if eaten as it is, the stomach is damaged. It never happened. Also noteworthy was that even when fermented black garlic powder was ingested, there was no garlic odor of exhaled breath, and it was completely unnoticeable to eat garlic. The usefulness of the fermented black garlic powder was fully confirmed by the results of the good panel test as described above.

[Example 6] (Evaluation of antioxidant activity of fermented black garlic extract and fermented black garlic powder)
The radical scavenging ability of each of fermented black garlic extract, fermented black garlic powder, Aomori Tenmabayashi-produced garlic, and Chinese-produced garlic was measured by DPPH spectroscopy as described below, and the antioxidant activity was evaluated.

  A mixture of 36 mL of 400 μM DPPH, 36 mL of 200 mM MES buffer, and 36 mL of 20% ethanol was prepared, and 2.7 mL was dispensed into each test tube (for 40 sample measurement). Further, (900-a) μL of 80% ethanol was added. An analytical sample aμL was added to this every 30 seconds and mixed by vortex (a = 0, 90, 180, 360, 540, 720 μL was added in this order). Absorbance at 520 nm was measured 20 minutes after addition of the analytical sample. Measurements are made sequentially according to the order of addition. The absorbance of the sample to which no analysis sample was added (a = 0) was defined as 100%, and the amount of analysis sample added corresponding to the absorbance of 50% was determined to obtain the DPPH 50% disappearance (μL / 3.6 mL assay). The results are shown in Table 4. Each analysis sample was prepared using 80% ethanol and adjusted to 10 mg / mL and 50 mg / mL.

  As is clear from Table 4, the antioxidant activity of the fermented black garlic extract and the fermented black garlic powder was significantly higher than that of raw garlic (untreated garlic). It is suggested that the improvement in the antioxidant activity is due to the influence of the Maillard reaction product produced by the reaction of glucose and arginine by self-fermentation in addition to the increase in polyphenols.

[Example 7] (Evaluation of polyphenol content of fermented black garlic extract and fermented black garlic powder)
For each of the fermented black garlic extract, fermented black garlic powder, Aomori Tenmabayashi garlic, and Chinese garlic, the polyphenol content was evaluated as follows.

The polyphenol content was measured by the Folin-Denis method. That is, the sample was precisely weighed and extracted with hot water in a water bath for 1 hour. After cooling, the volume was increased to 100 mL and filtered through a filter paper.
The obtained filtrate was diluted appropriately and 5 mL was collected. After adding 5 mL of a Folin reagent and 5 mL of a 10% aqueous sodium carbonate solution and developing the color for 1 hour at room temperature, the absorbance at 700 nm was measured. A tannic acid solution adjusted to 2.5, 5.0, 10.0, 20.0 μg / mL was used as a standard. The content of polyphenol (as tannic acid) was calculated by the following formula. The results are shown in Table 5.
Polyphenol (as tannic acid) = A x V / 5 x B x 10 ^-6 x 100 / S
A: Tannic acid concentration (μg / assay)
B: Dilution rate
S: Sampling amount (g)
V: Sample constant volume (ml)

  As is clear from Table 5, the fermented black garlic extract and the fermented black garlic powder had a significantly higher polyphenol content than raw garlic (untreated garlic). It is suggested that the increase in the polyphenol content is due to the fact that garlic is hydrolyzed by self-fermentation, the sugar part is removed from the glycoside, the reactive group that reacts increases, and the measured numerical value increases as a result.

[Example 8] (Sulfur content of fermented black garlic extract and fermented black garlic powder)
For each of the fermented black garlic extract, fermented black garlic powder, Aomori Tenma Forest garlic, and Chinese garlic, the sulfur content was evaluated as follows.

The sulfur content was measured by the barium sulfate gravimetric method (AOAC method). That is, a sample was weighed in a porcelain crucible, added with 5 mL of 95% magnesium nitrate and 3 mL of nitric acid, pre-ashed, and then ashed at 500 ° C. for 2 hours. After cooling, a small amount of water was added, and 10 mL of hydrochloric acid: water = 1: 1 was added to dissolve the contents on a hot plate. This was filtered with filter paper, received in a 200 mL conical beaker, and water was added to make about 100 mL. After dropping a few drops of the indicator methyl orange and neutralizing with 50% sodium hydroxide, 1 mL of hydrochloric acid: water = 1: 1 was added to make it slightly acidic. It was boiled, 10-15 mL of 10% barium chloride solution was added, and it was left overnight at room temperature. This was filtered with a filter paper and washed with about 200 mL of water so that the reaction of chloride ions disappeared. The precipitate was transferred to the crucible together with the filter paper, and after ashing at 500 ° C. for 3 hours, the weight of the crucible after constant weighting at 750 ° C. for 20 minutes was measured. The sulfur content was calculated by the following formula. The results are shown in Table 6.
Sulfur (%) = (W1-W2) / W x 0.1374 x 100
W1: Total weight after ashing (g)
W2: crucible weight (g)
W: Sample amount (g)

  As is clear from Table 6, the fermented black garlic extract and the fermented black garlic powder had a higher sulfur content than raw garlic (untreated garlic). Most of the active ingredients in garlic are sulfur compounds. According to the present invention, even if attention is paid to a sulfur compound which is an active ingredient of raw garlic, it can be processed without losing its content, and it is suggested that the original utility of garlic can be exhibited.

[Example 9] (γ-glutamyl-S-allylcysteine and S-allylcysteine content of fermented black garlic extract and fermented black garlic powder)
Fermented black garlic extract, fermented black garlic powder, Amamori Tenmabayashi garlic, and Chinese garlic were analyzed by high-performance liquid chromatograph-mass spectrometer (LC-MS / MS) for γ-glutamyl-S-allylcysteine content. And S-allyl cysteine content was evaluated.
In the pretreatment, about 10 g of a sample was precisely weighed, dissolved and shaken in 80 mL of water: MeOH (= 1: 1), centrifuged (8000 rpm, 5 min), and the supernatant was transferred to a 250 mL volumetric flask. This operation was repeated a total of 3 times to make up 250 mL, and then filtered through a 0.2 μ filter. The results are shown in Table 7. The analysis conditions for LC-MS / MS are as follows.
<HPLC part> Model: alliance2695 [Waters]
Column: Mightysil RP-18 GP (φ2mm × 50mm)
Mobile phase: water-10 mM ammonium formate-MeOH (85: 10: 5)
Column temperature: 40 ° C
Flow rate: 0.2mL / min
Injection volume: 5μL
<MS part> Model: Quattro micro API [MICROMASS]
Ion method: ESI positive ion mode

  As is clear from Table 7, fermented black garlic extract and fermented black garlic powder have lower γ-glutamyl-S-allylcysteine content than raw garlic (untreated garlic), prevent cancer, suppress cholesterol, and improve arteriosclerosis S-allylcysteine content, which is said to be effective in preventing heart disease and preventing Alzheimer's, was high. This is presumably because γ-glutamyl-S-allylcysteine is changed to S-allylcysteine by the action of the enzyme γ-glutamyltransferase in self-fermentation.

  In addition, for comparison with fermented black garlic, which is the raw material of the above fermented black garlic extract or fermented black garlic powder, the same aging room as above with the same Chinese garlic produced as above set at a temperature of 50 ° C and a humidity of 60% Left for 30 days. As a result, the raw garlic rotted, and its shape collapsed and became muddy. The temperature was set to 90 ° C. and the humidity was set to 50%, and the mixture was left in an aging room for 30 days. As a result, the raw garlic was dried and turned into a light brown hard stone.

  [Example 10] Hereinafter, specific examples of foods and drinks and pharmaceuticals containing fermented black garlic extract or fermented black garlic powder are shown.

(Composition example 1) Soft drink The following raw material was processed by the conventional method of soft drink, and the soft drink containing fermented black garlic extract was manufactured.
Fermented black garlic extract 50 mg
Fructose glucose liquid sugar 4000 mg
Honey 2000 mg
Preservative (sodium benzoate) 18 mg
Royal jelly extract 14 mg
Seasoning (taurine) 5 mg
Lysine 50 mg
Threonine 10 mg
Vitamin C 50 mg
Vitamin B ₁ 1.1 mg
Vitamin B ₂ 1.2 mg
Vitamin B ₆ 1.6 mg
Nicotinamide 17 mg
Maca extract 30 mg
Turmeric extract 10 mg
Coloring agent (caramel) 6 mg
Acidulant appropriate amount Fragrance appropriate amount

(Formulation example 2) Koji The following raw materials were processed by the usual method of koji, and koji containing fermented black garlic extract was produced.
Fermented black garlic extract 15 g
200 g sugar
Minamata 30 g
60 g water

(Composition example 3) Dressing The following raw material was processed by the conventional method of dressing, and the dressing containing a fermented black garlic extract was manufactured.
Fermented black garlic extract 5 g
Soy sauce 30 g
Vinegar 30 g
Sesame oil 30 g
Chopped firewood 5 g
5 g chopped ginger

(Formulation 4) Sugar-coated tablets Fermented black garlic powder 20 mg
Powdered black vinegar 10 mg
Black vinegar moromi powder 10 mg
Trehalose 3 mg
Glycerin 8 mg
Citric acid 5 mg
Calcium citrate 3 mg
Small amount of shellac

(Formulation example 5) Bread The following raw material was processed by the usual method of bread, and the bread containing fermented black garlic powder was manufactured.
Fermented black garlic powder 25 g
Powerful flour 345 g
Dry yeast 3.4 g
23 g sugar
Salt 7.5 g
Skim milk 7.5 g
Egg 38 g
Unsalted butter 19 g
240 g water

(Formulation example 6) Udon The following raw materials were processed by the usual method of udon, and the udon containing fermented black garlic powder was manufactured.
Fermented black garlic powder 20 g
Flour 280 g
Salt 15 g
145 g water

Claims (8)

Raw garlic was aged in a temperature range of 60-75 ° C and humidity of 75-90%, and after removing the fermented black garlic peel that had been self-fermented, it was crushed into a paste and extracted with water. Furthermore , fermented black garlic extract, which is an extract obtained by further mixing the extract with a hydrophilic organic solvent .   The fermented black garlic extract according to claim 1, wherein the fermented black garlic extract has a polyphenol content of 20 times or more that of raw garlic when measured using tannic acid as a standard substance by the Folin-Denis method. A process of aging and self-fermenting raw garlic within a range of 60 to 75 ° C. and a humidity of 75 to 90%, a process of removing the fermented black garlic peel and then crushing it into a paste, and a paste Extraction by adding 40-80 ° C water to fermented black garlic , cool the extract, and then extract by mixing with a hydrophilic organic solvent, and concentrate after removing insoluble matter in the extract A method for producing a fermented black garlic extract according to claim 1 or 2, comprising the steps of: Fermented black garlic powder, which is a dried and pulverized product of fermented black garlic that has been ripened and self-fermented within a temperature range of 60 to 75 ° C and humidity of 75 to 90% .   The fermented black garlic powder according to claim 4, wherein the content of polyphenol of the fermented black garlic powder is 10 times or more that of raw garlic when measured with tannic acid as a standard substance by the Folin-Denis method. After removing the peel of dried fermented black garlic, the step of aging and self-fermenting raw garlic within a range of 60-75 ° C and humidity of 75-90% , drying the obtained fermented black garlic The method for producing fermented black garlic powder according to claim 4, comprising a step of pulverizing.   A food or drink comprising the fermented black garlic extract according to claim 1 or 2 and / or the fermented black garlic powder according to claim 4 or 5.   A pharmaceutical comprising the fermented black garlic extract according to claim 1 or 2 and / or the fermented black garlic powder according to claim 4 or 5.