KR101491683B1 - Manufacturing method of juice using black garlic and black garlic juice thereby - Google Patents

Abstract

The present invention relates to a method for producing black garlic juice and a black garlic juice prepared by the method, wherein the garlic specific odor and hot taste are removed from natural materials while retaining useful components of black garlic, And to provide a black garlic juice having improved merchantability.
The present invention relates to a process for obtaining garlic by fermenting garlic at 65 to 85 ° C for 10 to 20 days and aging at 0 to 5 ° C for 20 to 30 days at a low temperature; Mixing the 92% by weight of the black garlic obtained above with 2% by weight of malt, 2% by weight of the yeast extract, 2% by weight of the scrubby extract, and 2% by weight of the scrubber solution to obtain 100% by weight of the whole mixed material; The mixed material thus obtained is mixed with purified water in a weight ratio of 1: 1, and then heated and extracted at 80 DEG C for 12 hours, and then heated and concentrated at 60 to 80 DEG C for 6 hours to obtain black ginseng juice. .

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing black garlic juice and a method for producing the same,

The present invention relates to a method for producing black garlic juice, and to a black garlic juice prepared by the method, wherein garlic having various health promotion effects is provided in a form of beverage which can be eaten by removing the spicy taste and unique flavor.

Garlic (Allium sativum L.) is a perennial bulbous plant belonging to the genus Allium (Liliaceae), one of the first cultivated plants in human history. Garlic has so many beneficial effects that it is hard to list every single one. When garlic is dosed properly, it can help digestion ability of gastric and intestines, absorption ability of nutrients, reduce cholesterol, dissolve thrombus to prevent heart attack and cerebral thrombosis, and antioxidant effect can prevent cell senescence and cancer development. It is also known that a substance called ahoen, which is generated secondarily when heated, is useful for arteriosclerosis. According to a recent epidemiological study in China, people who eat 1.5 kg garlic a year are less likely to get cancer than people who have not eaten garlic at least 50 percent a year. Animal experiments with mice have shown that sperm proliferation and the expansion of the penile cavernosal blood vessels promote erection. In addition, garlic is hot and warms every corner of the body, promoting blood circulation is excellent, expand the peripheral blood vessels and reduce blood pressure. In addition, studies have shown that fat-soluble components of garlic lower blood sugar and lipid levels, and when taken with vitamin C, promote the secretion of insulin.

Despite the availability of garlic, garlic is limited in its ingestion due to its distinctive strong argin and spicy flavors. Garlic contains about 1% of Alliin organic sulfur compounds, which are originally odorless, tasteless, or garlic, when they are wound or crushed, by the action of an enzyme called Alliinase Allicin, which has an irritating pungent flavor and is very unstable at room temperature, halves in 2 to 16 hours and is converted to other sulfur compounds by the action of other ingredients, causing a complex odor of garlic do.

Accordingly, various attempts have been made to facilitate the ingestion of garlic so as to reduce the odor and irritation unique to garlic and to fully exercise the functions of the useful components of garlic. One of them is fermented aged garlic, black garlic. Black garlic is aged and fermented at a temperature and humidity of a certain condition. Black garlic is produced by fermentation of alginic acid in raw garlic, inhibiting the production of alginine from raw garlic and aging for about 30 to 40 days, and converting it into a substance called S-allylcysteine It is garlic of color. As the content of alicin is reduced during ripening, the taste of arine and spicy taste are decreased, and the sweetness is increased, the stomach disorder is decreased, and the residual odor is reduced, which helps the garlic intake. S-allyl-mercapto-cysteine (S-allyl-mercapto-cysteine), which is an antioxidant substance which is high in content of superoxide dismutase (SOD) ) And polyphenol in a large amount.

However, there is also a distinctive smell of roots in black garlic, and conventional methods for producing black garlic drinks are mainly made of artificial additives, high temperature treatment, and coloring to reduce the sense of resistance to ingesting garlic because of its unique smell.

In the conventional manufacturing process of black garlic juice, in the manufacturing process of minimizing loss of useful components of black garlic, the odor of garlic can not be removed, resulting in poor taste palatability. In the manufacturing process for improving palatability, most of fructose, vitamin , Which can not effectively cope with the health functional beverage market environment.

Korean Patent Laid-Open Publication No. 10-2009-0068960 discloses a health functional food composition containing an extract obtained by extracting dry powder of black garlic and red ginseng with distilled water. However, And thus the palatability is poor.

Korean Patent No. 0998331 discloses a method for preparing black garlic by adding raw garlic to a yellow ointment, subjecting it to high temperature fermentation, natural drying and low temperature fermentation to produce black garlic, grinding and heating it, and further adding distilled water to prepare an extract. However, even though the odor of garlic can be removed, the efficiency and cost of the manufacturing process are low and the cost is high, and the final product is vinegar So that it is not easy to use a large amount.

Korea Patent Publication No. 10-2009-0068960 Korea Patent No. 0998331

DISCLOSURE Technical Problem Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a garlic- The present invention has been made to solve the above problems.

According to an aspect of the present invention, there is provided a method for producing garlic comprising the steps of: fermenting garlic at 65 to 85 ° C for 10 to 20 days and aging at 0 to 5 ° C for 20 to 30 days to obtain black garlic; Obtaining 92% by weight of black garlic, 2% by weight of malt, 2% by weight of lemon juice extract, 2% by weight of lemon juice extract and 2% by weight of waxy lemon juice to obtain 100% Was mixed with purified water at a weight ratio of 1: 1, and the mixture was heated and extracted at 80 DEG C for 12 hours, and then heated and concentrated at 60 to 80 DEG C for 6 hours to obtain black garlic juice. And a manufacturing method thereof.

The method for producing black garlic juice according to the present invention has the effect of removing the peculiar odor and spicy taste of garlic from a natural material while maintaining useful components of black garlic and improving the flavor.

In particular, malt provides sweetness and sweetness to beverages and promotes digestive power. Yeoju, loofah, and loofah sap provide a deep and rich flavor and aroma in beverages, which enhances palatability and merchantability of beverages.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow chart for a method for producing a black garlic juice according to an embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for producing black garlic juice and a black garlic juice prepared by the method, wherein the method for producing black garlic juice according to the present invention comprises the steps of producing black garlic (S10), a malt manufacturing step (S20) (S50), a mixing process (S60), a heating and concentration process (S70), a stirring process (S80), a packing process (S90).

FIG. 1 is a flow chart showing a process for producing a black garlic juice according to an embodiment of the present invention.

One. Black garlic  Manufacturing process ( S10 )

1) Preparation of garlic material (S11)

After harvesting the harvested garlic, clean it and prepare the garlic material.

2) Fermentation of garlic (S12)

The prepared garlic material was placed in a fermentation aging machine, and the temperature was gradually raised from room temperature to 85 캜 for 6 hours, maintained at 85 캜 for 12 hours, then kept at 80 캜 to 85 캜 for 2 hours, , 68 ° C for 2 hours, 68 ° C for 72 hours, 68 ° C to 75 ° C for 2 hours, 68 ° C for 24 hours and 65 ° C to 68 ° C for 2 hours, and then at 65 ° C for 10 to 15 days Fermentation and aging.

As the temperature is gradually lowered at such a high temperature, the fermentation of the garlic is aged. The alicin component of the garlic is protected while the peculiar odor and spicy taste of the garlic are removed, which softens the taste of garlic.

3) Low temperature ripening of garlic (S13)

The fermented aged garlic is aged at 0 to 5 ° C for 20 to 30 days to obtain aged black garlic.

In such a low temperature aging process, the garlic has a desirable flavor and is purified. When the temperature is lower or higher than the above-mentioned aging temperature, the increase in the flavor due to aging is reduced and the off-taste can be caused. In addition, if it is shorter than the aging period, the effect of increasing the flavor due to aging is small, and if the aging period is longer, the flavor may decrease due to changes during the aging period and corruption, and furthermore, it is not economical due to time consumption. Most preferably, it is stored at 0 DEG C for 30 days.

2. Malt manufacturing process (S20)

1) Preparation of barley material (S21)

Organic barley is harvested and washed and then selected to prepare barley materials.

2) Immersion of barley (S22)

The prepared barley material is dipped in water at 25 ° C for 3 to 5 hours.

3) Germination of barley (S23)

Water is germinated at 20 ~ 25 ℃ for 3 ~ 4 days, and the washing process is done 1-2 times a day.

4) Drying of barley (S24)

If germination of barley leaves 2 ~ 3㎜, germination process is stopped and dried. After germinated barley is put into the dryer, it is completely dried at 25 ~ 40 ℃ for 3 ~ 7 days.

5) Breaking of barley (S25)

The dried barley is put into a crusher and crushed into a coarse particle size to obtain a final malt.

The malt produced by the above-mentioned method is then mixed with black garlic to increase the richness of the meat, thereby improving the texture and promoting the digestive power. The malt production process is performed by a conventional method, and a detailed description thereof will be omitted.

3. Manufacturing Process of Yeoju Extract (S30)

1) Preparation of lady's stuff (S31)

Clean the immature leeks of 10 ~ 20cm length, harvested in July, and cut slices 3 ~ 10mm thick to prepare the leavening material.

The reason for using this immature yeast is because the immature yeast contains a lot of useful components such as plant insulin, charantin and vitamin C, and slicing the yeast thinly at a thickness of 3 to 10 mm So that the drying process can be performed easily.

2) Drying of Yeoju (S32)

The thin slurry prepared above is put into a drier and dried thoroughly at a temperature range of 30 to 70 ° C for 10 to 20 hours.

If the temperature is lower than the above-mentioned temperature condition or the drying time is short, it is not preferable because the complete drying is not performed. If the temperature condition is higher than the above temperature condition, the nutrients contained in the yeast are destroyed and it is not preferable. It is not preferable because it is not economical because the unnecessary drying process is continued

3) Extraction of Yeoju (S33)

The dried yeast was mixed with water at a weight ratio of 2: 8, And the mixture is heated and concentrated for 6 to 12 hours.

If the heating temperature is lower than 100 ° C or the heating time is less than 6 hours in the heat extraction process, the extracted extract may not be sufficiently concentrated to reduce the texture, and if the heating temperature is higher than 120 ° C If it exceeds 12 hours, the taste of the extracted extract becomes too thick and the texture may be lowered, which is not preferable.

4. Manufacturing process of scallop extract (S40)

1) Preparation of scarlet material (S41)

Wash the harvested scalloped fruit with clean water and cut to the appropriate size to prepare the scalloped fruit material. At this time, the scarlet fruit is preferably sliced to a thickness of 3 to 10 mm to prepare a material, and then the drying process can be easily performed.

2) Drying of scarlet fruit (S42)

In the above, the sliced fruit material is put into a dryer, and is completely dried at a temperature range of 30 to 70 ° C for 10 to 20 hours.

If the temperature is lower than the above-mentioned temperature condition or the drying time is short, it is not preferable because it is not completely dried. If the temperature is higher than the above temperature condition, the nutrients contained in the wool fruit will be destroyed, It is not economical because the unnecessary drying process is continued.

3) Extraction of scarlet fruit (S43)

The dried scallop fruit is mixed with water at a weight ratio of 2: 8, and then heated to a temperature of 100 to 120 ° C for 6 to 12 hours. The extract is then filtered to obtain a scarlet fruit extract.

If the heating temperature is less than 100 ° C. or the heating time is less than 6 hours in the heating and extracting process of the scarab fever fruit, the extracted extract against the scarab berries may not be sufficiently concentrated and the texture may be lowered. If the heating temperature is higher than 120 ° C. If the heating time exceeds 12 hours, the taste of the extracted extract becomes too thick and the texture may deteriorate, which is not preferable.

5. Acquisition of sap water S50 )

In the process of harvesting the scallop fruit, the scallop sap is produced on the cut surface of the stem, and the scallop sap is prepared in a separate container.

6. Mixing process of materials ( S60 )

By blending the materials obtained from the above processes, 92 to 98% by weight of black garlic as a main material and at least one of at least one of malt extract, lucerne extract extract, 2 to 8% by weight of the material are mixed to obtain 100% by weight of the total mixed material.

It is more preferable to obtain 100 wt% of the whole mixed material by mixing 92 wt% of black garlic, 2 wt% of malt, 2 wt% of Yeoju extract, 2 wt% of scarlet fruit extract, and 2 wt% of woolen sap.

If the content of black garlic is less than 92% by weight based on the mixing ratio, the taste and aroma unique to black garlic can not be felt properly in the black garlic juice prepared according to the present invention. If the content of black garlic is more than 98% by weight, , The spicy taste and flavor of the black garlic is felt to be excessively strong, and the content of other additives is reduced, so that the taste is not harmonized and the texture is deteriorated.

When malt is contained in an amount less than 2% by weight based on the mixing ratio, malt sprouts are insufficient in the sweetness of malt in the black garlic sauce prepared according to the present invention. When the malt is mixed with more than 8% by weight, The sweetness is too strong in the prepared black garlic juice, and the texture is deteriorated.

When the yeast extract is contained in an amount of less than 2% by weight with respect to the mixing ratio, if the yeast extract is contained in an amount of more than 8% by weight, the taste and flavor of the yeast is not good, It is rather unfavorable because it can degrade palatability.

When the scarlet fruit extract is contained in an amount of less than 2% by weight based on the mixing ratio, the taste and flavor of the scarlet fruit in the black garlic extract prepared according to the present invention is insufficient. If the scarlet fruit extract contains more than 8% by weight, It is not good because the bitter taste becomes stronger and the palatability can be lowered.

The detergent solution is used in place of water to provide a deep and deep taste of the beverage. When the detergent solution contains less than 2% by weight, the detergent beverage according to the present invention has less deep taste, If the water content of the scrubber is more than 8% by weight, it is not economical and the content of other additives is decreased, so that the taste and flavor of the mixed materials are deteriorated.

7. Heating and concentration process ( S70 )

The mixture obtained by mixing the materials is mixed with purified water at a weight ratio of 1: 1, and the mixture is heated and extracted at 80 ° C for 12 hours and then concentrated by heating at 60 to 80 ° C for 6 hours to obtain an extract.

The heating conditions as described above are the most ideal conditions for extracting the extracts from a mixture comprising black garlic, malt extract, lentil extract, scarlet fever extract, and scrubber extract. When the heating temperature is lower than the heating temperature or the heating time is short The extracted extract may not be sufficiently concentrated and the texture may be deteriorated. If the heating temperature is higher than the above-mentioned heating temperature or the heating time is longer, the taste of the extracted extract may become too thick and the texture may be deteriorated.

8. stirring S80 )

The black garlic extract obtained through the above heating and concentration process is filtered and then charged into a stirrer and stirred at 80 ° C for 2 to 3 hours.

9. Packaging ( S90 )

The black garlic extract which has been subjected to the stirring process is gradually cooled at room temperature and vacuum packed to complete a black garlic product.

≪ Example 1 >

In the first step, the harvested garlic was thoroughly cleaned, and then it was put in a fermentation aging machine. Then, the garlic was gradually heated from room temperature to 85 ° C for 6 hours, maintained at 85 ° C for 12 hours, At 85 ° C for 2 hours, at 80 ° C for 24 hours, at 75-80 ° C for 2 hours, at 75 ° C for 72 hours, at 68-75 ° C for 2 hours, at 68 ° C for 24 hours and at 65-68 ° C for 2 hours Followed by fermentation at 65 ° C for 14 days. Then, the fermented aged garlic was aged at 0 캜 for 30 days at a low temperature to obtain aged black garlic.

Step 2: Organic barnacles were harvested and washed, sorted, and the prepared barley material was dipped in 25 ° C water for 3-5 hours. Then, the barley, called water, was germinated at 20 DEG C for 4 days, at which time the washing process was performed once or twice a day. After that, the barley was put into a dryer and dried thoroughly at 30 ° C. for 5 days. The dried barley was crushed in a crusher and crushed into a coarse particle size to obtain a final malt.

Step 3: The 10 ~ 20cm long immature rye harvested in July was cleanly washed and sliced to a thickness of 3 ~ 10mm to prepare a blank material, which was put into a dryer and then completely dried at 50 ° C for 15 hours. Then, the dried yeast was mixed with water at a weight ratio of 2: 8, concentrated by heating at 100 ° C for 10 hours, and filtered to obtain Yeast Extract.

Step 4: The harvested spruce berries were washed in clean water and sliced into 3 to 10 mm thickness, which was placed in a dryer and completely dried at a temperature of 50 ° C for 15 hours. Then, the dried scallop fruit was mixed with water at a weight ratio of 2: 8, and then the mixture was heated and concentrated at 100 ° C for 10 hours, followed by filtration to obtain a scarlet fruit extract.

Step 5: In the process of harvesting the scallop fruit, prepare the scallop fluid from the stem in a separate container.

Step 6: Among the materials obtained through the first to fifth steps, 9.2 kg of black garlic, 0.2 kg of malt, 0.2 kg of Yeoju extract, 0.2 kg of scarlet fruit extract, and 0.2 kg of scrubbing liquid are mixed to obtain 10 kg of the whole mixed material .

Step 7: 10 kg of the mixed material obtained in the above step 6 and 10 kg of purified water were mixed and then heated and extracted at 80 ° C for 12 hours, and then heated at 60 ° C for 6 hours to obtain black garlic extract.

Step 8: The black garlic extract obtained in the above step 7 was filtered, filtered, and stirred at 80 ° C for 2 hours. After cooling at room temperature, the final black garlic extract was obtained.

≪ Example 2 >

The whole manufacturing process is the same as that of the first embodiment, but in the sixth step, only 9.5 kg of black garlic and 0.5 kg of malt was mixed to obtain 10 kg of the whole mixed material.

≪ Example 3 >

The whole manufacturing process is the same as that of the first embodiment, but in the sixth step, only 9.5 kg of black garlic and 0.5 kg of Yeoju extract are mixed to obtain 10 kg of the whole mixed material.

<Example 4>

The whole manufacturing process is the same as in the first embodiment, but in the sixth step, only 9.5 kg of black garlic and 0.5 kg of scarlet fruit extract are mixed to obtain 10 kg of the whole mixed material.

&Lt; Example 5 >

The overall manufacturing process is the same as in the first embodiment, except that in the sixth step, only 9.5 kg of black garlic and 0.5 kg of the scrubber solution are mixed to obtain 10 kg of the whole mixed material.

<Comparative Example>

Step 1: After harvesting the garlic, it was thoroughly cleaned, then put in a fermentation aging machine and fermented for aging at 70 ° C for 20 days. Then, the fermented aged garlic was aged at 0 캜 for 30 days at a low temperature to obtain aged black garlic.

Step 2: 10 kg of the black garlic obtained in the first step and 10 kg of purified water were mixed and then heated and extracted at 80 ° C for 12 hours, followed by heating at 60 ° C for 6 hours.

Step 3: The concentrated liquid obtained in step 2 was filtered, and then charged into a stirrer and stirred at 80 ° C for 2 hours. After that, the liquid was slowly cooled at room temperature to obtain comparable black garlic juice.

<Experimental Example> Sensory evaluation

The sensory evaluation was performed on the black garlic juice prepared in Examples 1 to 5 and Comparative Examples. The examiners selected 30 ordinary people who were interested in the experiment and the appropriateness of the test, explained the purpose of the experiment, conducted the necessary training, and followed the 5 point scaling method. The test subjects were each given 150 ml of each of the black garlic juice prepared in Examples 1 to 5 and Comparative Example, and then scored according to the following five-point scale method. The results are shown in Table 1 below.

5 points: Excellent (taste or flavor). 4 points: Excellent (taste or flavor)

3 points: (taste or flavor) is normal. 2 points: (taste or flavor) is bad

1 point: (taste or flavor) is very bad.

division Evaluation of taste Example 1 4.5 Example 2 4.4 Example 3 4.1 Example 4 4.1 Example 5 4.0 Comparative Example 3.4

division Evaluation of fragrance Example 1 4.6 Example 2 3.7 Example 3 4.4 Example 4 4.3 Example 5 4.1 Comparative Example 3.2

As in the above Experimental Example, the black garlic juice prepared according to Example 1 of the present invention had a distinctive smell and spicy taste removed, so that the taste was smooth. The sweetness of sweetness was increased by the malt, and the taste and flavor And the taste of the whole was improved by the sensory evaluation by a number of inspectors.

In addition, when the malt sprout prepared according to Example 2 was used only as the additive ingredient, it was possible to obtain a high score for the taste by increasing the richness of the taste, while Example 3 and Example 4 showed only the lupus extract or the scarlet fruit extract When used as an additive material, it was able to obtain a high score not only in taste but also in fragrance.

In addition, the black garlic juice prepared according to Example 5 was used as an additive material only as a waxy sap, and it was able to obtain an excellent evaluation evenly by providing a deep taste and aroma as a whole.

On the other hand, the comparative example was obtained by extracting only black garlic by extracting heat, which had a characteristic odor and spicy taste of garlic, so that it had to undergo an overall low evaluation as compared with the examples of the present invention.

In addition, the black garlic juice prepared according to the embodiment of the present invention provides beverages that are differentiated to various tastes of modern people, and the health promotion effect is expected from various mixed materials, thus further improving the merchantability of the products.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. And can be modified and changed.

Claims (4)

delete Garlic is fermented at 65 to 85 ° C for 10 to 20 days and aged at 0 to 5 ° C for 20 to 30 days to obtain black garlic;
92% by weight of the above-obtained black garlic and 2% by weight of malt, 2% by weight of lemon juice extract, 2% by weight of lemon juice extract and 2% by weight of waxy lemon juice were mixed as natural auxiliary materials for improving palatability, 100% by weight;
The mixed material thus obtained is mixed with purified water in a weight ratio of 1: 1, and then heated and extracted at 80 DEG C for 12 hours, and then heated and concentrated at 60 to 80 DEG C for 6 hours to obtain black ginseng juice. &Lt; / RTI &gt;
After the harvested garlic was removed, it was thoroughly cleaned and put in a fermentation aging machine. Then, the temperature was gradually raised from room temperature to 85 ° C for 6 hours, maintained at 85 ° C for 12 hours and then kept at 80 to 85 ° C 2 hours at 80 DEG C, 24 hours at 75 DEG C, 2 hours at 75 DEG C, 72 hours at 75 DEG C, 2 hours at 68 DEG C to 75 DEG C, 24 hours at 68 DEG C and 2 hours at 65 DEG C to 68 DEG C Fermentation for 10 to 15 days at 65 ° C; And aging the fermented aged garlic at 0 to 5 ° C for 20 to 30 days to obtain aged black garlic;
Organic barley is harvested and washed and then screened and immersed in water at 25 ° C for 3 to 5 hours. The barley is washed with water at 20-25 ° C for 3 ~ Germinating for 4 days, adding germinated barley to a drier, drying at 25 to 40 ° C for 3 to 7 days, adding dried barley to a crusher and crushing it to a coarse particle size to obtain malt.
After 10 ~ 20cm length of immature female harvested in July, it is thoroughly washed and thinly sliced to 3 ~ 10mm thickness. The material is put into a drier and dried thoroughly at 30 ~ 70 ℃ for 10 ~ 20 hours Then, the dried yeast was mixed with water at a weight ratio of 2: 8, And the mixture is heated and concentrated for 6 to 12 hours, and then subjected to a filtration process to obtain a yeast extract;
After the harvested scallops are washed in clean water, they are cut into appropriate sizes to prepare scallops. The scallops are put into a dryer, and then completely dried at a temperature range of 30 to 70 ° C for 10 to 20 hours. Water in a weight ratio of 2: 8, and then mixed at a temperature of 100 to 120 DEG C In a condition of heating for 6 to 12 hours, and then obtaining a scarlet fruit extract through filtration;
The process of acquiring scouring fluid to prepare the scouring fluid from the stem in the container during the process of harvesting the scouring fruit;
A mixture of 92% by weight of black garlic, 2% by weight of malt, 2% by weight of lemon juice, 2% by weight of scarlet fruit extract and 2% by weight of wooly sap was mixed to obtain 100% ;
The mixed material is mixed with purified water at a weight ratio of 1: 1, and then heated and extracted at 80 ° C for 12 hours, and then heated and concentrated at 60 to 80 ° C for 6 hours to obtain black garlic extract.
The black garlic extract obtained through the above heating and concentration process is filtered and then charged into an agitator and stirred at 80 ° C for 2 hours and then gradually cooled at room temperature to obtain final black ginseng juice &Lt; / RTI &gt;
The black garlic extract prepared according to any one of claims 2 and 3.

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