KR20230103001A - Natural wild herb fermented whole black garlic, which removes its unique smell and irritation and increases the effectiveness of taste, and its manufacturing method. - Google Patents

Abstract

A small amount of wild wild grass fermenting enzyme undiluted solution is immersed in whole garlic so as not to be added to whole garlic to remove odors generated during fermentation and maturation process by immersing natural wild wild grass fermenting enzyme liquid, maintain a clean color of garlic skin, improve product quality, It maintains the natural ingredients of raw garlic as it is, and the unique unpleasant smell disappears, and the sour, sweet, bitter, and spicy flavors harmonize, making it a soft, chewy gel-type whole black garlic that is easy to eat. good, active ingredients are superior to raw garlic
As a method for producing natural wild fermented black garlic,
As a process of manufacturing natural wild grass fermented enzyme undiluted solution
1 step of harvesting wild grass, drying, cutting, washing, drying, soaking, fermentation, aging, filtering, and packaging
The process of making whole black garlic
Manufactured through two stages of raw garlic preparation, cutting (refining process), washing, drying, soaking, drying, fermentation, aging, and packaging.
Natural Wild Wild Fermented Black Garlic and its Manufacturing Method

Description

Natural wild herb fermented whole black garlic, which removes its unique smell and irritation and increases the effectiveness of taste, and its manufacturing method. }

The present invention relates to natural fermented wild black garlic and its manufacturing method. Raw garlic has a strong odor and irritation, so it is burdensome to consume it as it is. It is not grilled, so that the natural ingredients of raw garlic can be maintained as it is, and when eating garlic, it catches the unique uncomfortable smell and spicy taste, so that it is easy to consume. Ferment the raw garlic for 20 to 30 days at a high temperature by immersing it in a small amount so as not to add it to the wild garlic, which remains in a good state, and the number of useful microorganisms is further increased, which can improve various immune functions by having a beneficial effect in the body. The black garlic produced by making garlic captures the unique uncomfortable smell and spicy taste when eating garlic, making it easy to consume. It is a manufacturing method that becomes a new gel-type whole black garlic.

Garlic is a natural health food with no side effects, and from ancient times to today, not only has the mysterious efficacy of garlic been praised, but there is no literature that says that eating garlic has harmed the human body. Allicin and allicin, which give off a unique smell that is indispensable to garlic, a restorative medicine on the table, are also the sources that enable the amazing efficacy of garlic. Alliin of garlic and its decomposition products all have sulfur components. When garlic is eaten, it undergoes an enzymatic reaction in the body, and the resulting odor is absorbed into the breath, skin, or sweat.

These smells are caused by the substances that give the effect of garlic, and can be said to be a symbol of the health effects produced by garlic. Garlic has representative effects of preventing obesity, lowering cholesterol levels, and eliminating active oxygen to prevent aging.

Raw garlic has a strong smell and irritation, so it is burdensome to consume it as it is, so processing it with vinegar, garlic essence, and roasted garlic can relieve the ingestion. to keep it as it is, and to capture the unique uncomfortable smell and spicy taste when eating garlic, so that it is easy to ingest. Black garlic prepared by fermenting raw garlic for 20 to 30 days at a high temperature by immersing a small amount of natural wild grass fermenting enzyme stock solution, which can improve various immune functions by further increasing the number of microorganisms and having a beneficial effect in the body, so as not to add it to raw garlic, is garlic. When eating garlic, it catches the unique uncomfortable smell and spicy taste, making it easy to consume. The uncomfortable smell unique to raw garlic disappears, and the sour, sweet, bitter, and spicy tastes harmonize, making it a soft and chewy gel-type new whole black garlic that has a sweet and sour taste that is easy to eat. This is a manufacturing method.

And since garlic has a lot of allyl sulfur, which is a non-volatile component and an essential oil component, it retains its efficacy, and even if allicin, the main component, is decomposed and some sulfur-containing compounds are lost, garlic contains at least about 40 kinds of sulfur compounds, saponins, and polynol substances. , There are 20 kinds of amino acids and trace minerals, so other ingredients with high stability derived from allicin have new functionality for health.

As a process to solve the background technology

As a process of manufacturing natural wild grass fermented enzyme undiluted solution

1 step of harvesting wild grass, drying, cutting, washing, drying, soaking, fermentation, aging, filtering, and packaging

The process of making whole black garlic

Through two stages of raw garlic preparation, cutting (refining process), washing, drying, soaking, drying, fermentation, aging, and packaging,

To solve the natural fermented wild black garlic and its manufacturing method.

When raw garlic is fermented without boiling or roasting, water-soluble sulfur compounds mainly increase. In particular, diallyl sulfide, diallyl trisulfide, azoene, and vinyl dithin are increased to show physiological activity. The excellent herbal ingredients and various nutrients contained in the undiluted solution of natural wild grass fermentation enzyme remain in a state that is good for absorption by the body, and useful microorganisms Black garlic, which is produced by fermenting raw garlic at a high temperature by immersing a small amount of natural wild grass fermenting enzyme stock solution that can improve various immune functions by further increasing water and having beneficial effects in the body, so as not to add it to raw garlic, polymerizes and decomposes during browning reaction. Because it has gone through the process, it is quickly absorbed by the body, and when eating garlic, it catches the unique uncomfortable smell and spicy taste, making it easy to consume. It is a new manufacturing method of soft and chewy gel-type whole black garlic,

It is a process in which the raw wild wild grass fermentation enzyme is manufactured.

After collecting about 30 kinds of medicinal plants that are good for our body among 100 kinds of herbal medicinal herbs in Korea, drying them naturally, cutting them into appropriate sizes, washing them in running clean water, and drying them with water. Through the natural drying process of subtraction, there is a process of pressing 30 kinds of medicinal plants and black sugar in a certain ratio into a jar and soaking them, and having a process of fermenting the soaked medicinal plants and brown sugar for a certain period of time, after a certain period of time The first step is to prepare and package the stock solution of fermented enzymes of natural wild plants by filtering through the maturation process of a certain period of fermentation stock solution in the state where there are no dry ingredients of medicinal plants;

Whole garlic (garlic with stems removed), whole garlic (early new garlic), bee garlic (warm garlic with many cloves), 6-8 garlic cloves (Korean garlic with 6 to 8 cloves), and white garlic (imported garlic) A preparation process in which one species of garlic is trimmed to maintain the outer skin of garlic

The process of cutting the prepared raw garlic of any one species, the washing process of steam heat treatment of the cut garlic, the drying process of naturally drying the washed raw garlic to remove water and moisture, and the naturally dried raw garlic and a certain ratio of wild wild grass fermenting enzyme undiluted solution It has a process of immersing (浸漬), and has a drying process in which the immersed raw garlic is naturally dried, and a primary fermentation process in which the dried raw garlic is fermented in a fermentor, and a secondary fermentation process by controlling the temperature during the fermentation process in the fermenter. After going through the aging process without applying heat, the garlic with the secondary fermentation process in the fermenter is aged in the fermentor and dried with natural ventilation. In the second step, natural wild fermented black garlic is manufactured and packed. Natural wild fermented black garlic is

When raw garlic is slowly aged, a browning reaction occurs to make black garlic. Among the components of garlic, sugar and amino acids react to turn brown and turn black when aged for a long time. The melanoidin compound that makes black garlic black is known as a component with strong antioxidant, anti-aging, and antioxidant effects. Representative condensation materials of melanoidin include glucosyl glutamate, fructosyl glutamate, fructosyl cysteine, and fructosyl arginine, and hundreds of other heat-safe components are included. In addition, during the aging process, sugar content is increased and non-volatile organic acids are also concentrated, so black garlic, which is combined with natural wild grass fermentation enzyme stock solution soaked in a small amount so as not to be added, adds a sweeter and sour taste. N and scordinine are also concentrated twice as much, so it can be said to be a good food for fatigue recovery, stamina, and immunity enhancement. Scordinine concentrated in black garlic becomes a long-lasting vitamin by combining with vitamin B1, and promotes absorption about twice as much as raw garlic, It contains selenium, known as an element (antioxidant and anticancer effect, prevention of blood vessel disease) and magical element, germanium (anticancer effect and metabolism promotion, cell strengthening, detoxification, and sex hormone secretion promotion), which are said to have excellent efficacy. .

Natural wild wild plant fermenting enzyme undiluted solution is immersed in a small amount so that raw garlic is not added, and the fermented whole black garlic is produced as it is in the shape of garlic, but the natural wild wild plant fermenting enzyme and raw garlic are cooked to catch the unique uncomfortable smell and spicy taste when eating garlic. It is fermented and aged for 20 to 30 days at a high temperature without roasting or roasting, keeping the original ingredients of raw garlic as it is, and the unique unpleasant smell of raw garlic disappears. Type of whole black garlic

Since garlic has a lot of allyl sulfur, which is a non-volatile component and an essential oil component, the efficacy remains intact, and even if sulfur-containing compounds are slightly lost due to the decomposition of allicin, the main component, garlic contains at least about 40 kinds of sulfur compounds, saponins, polynol substances, There are 20 kinds of amino acids and trace minerals, other ingredients with high stability derived from allicin have new functionalities for health, and arginine activates immune response, promotes cell proliferation, promotes collagen production, prevents aging of blood vessels, and enhances immunity. It is an important ingredient that helps in wound healing and recovery, and arginine has the effect of removing excess ammonia in the body, which is also known as the cause of fatigue, and arginine is very effective for severe exercise or fatigue recovery. It is also used as a nutrient. It is also effective for diabetes or high blood pressure as an effect that is attracting attention, and arginine has been known to normalize blood sugar and prevent diabetes.

The various effects of black garlic are not only easy to eat because there is no smell peculiar to garlic, but also has the unique effects of raw garlic, so it has excellent health effects, helping brain activity, preventing dementia, preventing skin aging, Antioxidant that strengthens capillaries, removes lactic acid after exercise, suppresses the generation of fatigue substances generated during exercise, meets the generation of toxic ammonia, removes blood cholesterol and neutral fat, and removes active oxygen Black garlic has excellent ability, suppresses genetic damage, kills Staphylococcus, a food poisoning bacterium, and relieves mental and physical fatigue.

It can be considered the effect of invention that anyone can easily consume it.

representation
Whole black garlic produced by fermenting raw garlic immersed in a small amount at high temperature so as not to add natural wild grass fermentation enzyme undiluted solution to raw garlic and process diagram of manufacturing method
Figure 1
Contents of natural fermented wild black garlic prepared in the above representation

Soak a small amount of natural wild grass fermenting enzyme stock solution so as not to add it to whole garlic,

Black garlic, which is manufactured by fermenting raw garlic immersed in natural wild grass fermentation enzyme stock solution at high temperature, undergoes polymerization and decomposition during the browning reaction, so it is quickly absorbed by the body, and it is easy to catch and consume the unique uncomfortable smell and spicy taste when eating garlic. become good,

It maintains the original ingredients of raw garlic as it is, and the unique unpleasant smell disappears, and the sour, sweet, bitter, and spicy tastes are harmonized, making it a soft and chewy gel-type new natural wild wild fermented whole black garlic with a sweet and sour taste that is easy to eat.

Wild wild grass contains much higher nutrients than cultivated vegetables. In particular, wild grass is rich in various vitamins, enzymes, minerals, and fiber, which are often lacking in modern people. Therefore, if you take natural wild grass evenly for a long time, you can prevent various adult diseases as well as get great help in treatment. Also because it cleans. In addition, most of the natural wild grasses have diuretic and analgesic properties and exhibit the same efficacy as a panacea such as detoxification, sore throat, tonic, antipyretic, and pain relief. It seems to be because it exerts

This is the process of manufacturing fermented enzyme stock solution with these natural wild plants.

[Asteraceae 13 species (ant, gujeolcho, gomchwi, cockroach, tungtanji, butterbur, dandelion, shovel, mugwort, thistle, umbrella greens, black chive, sunflower), 10 liliaceae species (roundworm, macmundong, chickadee, bibichu, mountain garlic, sanjago . Species (Banha, Seokjangpo, Sitting fan, Chunnam), 4 leguminous species (Gosam, Bisuri, Gyeolmyeongja, Astragalus), 2 barberry species (Kingweed, Samjiguchi), 4 umbels (Ganghwal, Angelica gigas, Gapsi) Ho, eosuri), 3 species of knotweed (gomari, buckwheat, rose hip), 3 species of rosaceae (snakeberry, brisket, astragalus), 3 species of amaranth (cockscomb, amaranth, oxtail), 3 species of bellflower (deodeok, bellflower) , Zanbacaceae), 2 species of Sambaekaceae (Sambaekcho, medicinal wheat), 2 species of Corydalis (Dicentra, Corydalis), 2 species of Papaveraceae (Celandine, genus chinensis), 2 species of Sedumaceae (Girincho, pheasant amaranth), 2 species of chicken corymbaceae (chicken corymbaceae, Jasmine chicken), 2 species of Euphorbiaceae (Acididae, Castor), 2 species of Impatiens (Mulbongseon, Impatiens), 2 species of Seokjukaceae (Individual flower, dianthus), 2 species of Horseshoe family (Equipsae, Horsetail), 22 other wild grasses ( Black nightshade, fern, bracken, oxalis, madder, rock stink, pigweed, water lily, evening primrose, gourd, parsnip perilla, cattail, cattail, bud flower, ginseng vine, lotus flower, ringworm, violet, comfrey, plantain, plantain grass, plantain taeksa, peony)] 100 among species

30 types of medicinal plants that are good for our body

[Ganoderma lucidum, bokryeong, angelica, hawthorn, eucalyptus tree, Korean ginseng vine, azalea, wasp nest, bucheoson, mistletoe, goji berry, holly tree, sorghum, blackberry, samguchi, raspberry, silkworm tree, dandelion, horseradish , plantain, damselfish, yam, dungulae, persimmon tree, smilax vine, honeysuckle, quince tree, ginger tree, quince vine, schizandra vine] and 1 group,

33 kinds of medicinal plants good for immunity and aging

[Wild ginseng, garlic, ginseng ginseng (three types of immunity and aging), Cudrania mulberry (one type of anti-aging and prevention of adult diseases), holly, safflower, Borage, Goldamcho, sorghum (five types of joints and bones), Samguchi, Goji japonica , Blackberry, Bokbunja Strawberry (5 types of energy), Bellflower, Deodeok, Rowan tree, Japanese pepper tree, Pear tree, Quince tree (6 types of lungs), Cornus officinalis, Corn (beard), Plantain, Hojanggeun (4 types of kidneys), Hovenia tree , Gae Paulownia, bee tree (liver 3 species), grape vine, wild melon, myeongja tree (heart 3 species), plum tree, hawthorn tree, shovel (camouflage 3 species)], and which of groups 1 and 2 The collection process (11) of collecting various leaves, roots, fruits, and tender shoots from one group

In the drying process (12), the collected medicinal plants of either group 1 or 2 are naturally dried in a well-ventilated shade for about 2 to 4 hours.

In the cutting process (13) of cutting dry medicinal plants into appropriate sizes,

Through the washing process (14) of washing with clean running water,

Various medicinal plants (weight 20kg/100%) and black sugar (weight 30kg/150%), which have undergone a drying process (15) in which moisture is removed and naturally dried for about 2 to 4 hours in a well-ventilated shade. ) has a soaking process (16) of pressing the amount determined by the jar into the jar. At this time, the weight of 30 kinds of medicinal plants (each about 0.7 kg of various kinds) should be an even weight. In the middle of fermenting the soaked medicinal plant and brown sugar mixture, turn it upside down or wet it once.

After the first fermentation process (17) of primary fermentation at 40-60 ° C. for 10-20 days and the secondary fermentation process (18) of secondary fermentation at 20-40 ° C. for 20-40 days, the mixture is subjected to 1 After taking out the ingredients fermented with wild wild grass at 6-10 ° C for ~ 3 years, aging process (19) and filtering process (20), the mixture is monosaccharide glucose and fructose by the action of enzymes possessed by fermenting microorganisms 1st step, in which molecules are sometimes converted into oligosaccharides, and natural wild wild grass fermented enzyme stock solution, which does not contain black sugar components in the fermentation broth, is prepared and packaged (21)

When raw garlic is slowly fermented, a browning reaction occurs and black garlic is made. Among the components of raw garlic, sugar and amino acids react to turn brown and turn black when aged for a long time. The melanoidin compound that makes black garlic black is known as a component with strong antioxidant, anti-aging, and antioxidant effects. In addition, typical condensation materials of melanoidin include glucosyl glutamate, fructosyl glutamate, fructosyl cysteine, and fructosyl arginine, and hundreds of other heat-safe components are included. In addition, during the maturation process, sugar content is increased and non-volatile organic acids are concentrated, and combined with wild wild grass fermented enzyme solution to add a sweeter and sour taste. It is concentrated twice as much, so it can be said to be good for fatigue recovery, energy, and immunity enhancement.

Scordinine concentrated in black garlic combines with vitamin B1 to become a long-lasting vitamin, and promotes absorption about twice as much as raw garlic. Selenium known as an element (antioxidant and anti-cancer effect, prevention of blood vessel disease) and magical element germanium (anti-cancer effect and metabolism promotion, cell strengthening, detoxification, and sex hormone secretion promotion) are well-balanced. The process of manufacturing fermented whole black garlic

Black garlic, which is manufactured by fermenting raw garlic soaked in a small amount at a high temperature so as not to add natural wild grass fermenting enzyme undiluted solution to whole raw garlic, undergoes polymerization and decomposition during the browning reaction, so it is quickly absorbed by the body and has a unique uncomfortable smell when eating garlic. It captures the spicy taste and makes it easy to consume, while maintaining the original ingredients of raw garlic, the unique uncomfortable smell disappears, and the sour, sweet, bitter, and spicy flavors harmonize to create a soft, chewy gel-type new tube with a sweet and sour taste that is easy to eat. As a method for producing black garlic,

Whole garlic (garlic with stems removed), whole garlic (early new garlic), bee garlic (warm garlic with many cloves), 6-8 garlic cloves (Korean garlic with 6 to 8 cloves), and white garlic (imported garlic) A preparation process (31) in which dried garlic of one species is used as it is and the original form of whole garlic is maintained without peeling;

A cutting process (32) of cutting the prepared whole garlic of any one species; and

A washing process (23) of steam heat treatment in which the cut whole garlic is heat treated with steam at 60 to 100 ° C for 10 to 20 minutes to remove germs; and

A drying process (34) of naturally drying the washed whole garlic to remove moisture and moisture for 1 to 2 hours; and

Wild wild grass fermenting enzyme stock solution is transferred (111), and water (200kg/100%) and natural wild wild grass fermentation enzyme stock solution (0.2kg/0.001%) are well mixed with diluted water, and natural wild wild grass fermentation enzyme is added to naturally dried whole garlic. In the immersion process (35), which involves soaking in a small amount without adding the undiluted solution and immersing for about 2 to 6 hours, the undiluted solution of natural wild grass fermentation enzyme is immersed in garlic.

A drying process (36) of naturally drying the immersed garlic in the shade for about 12 to 24 hours in order to allow the undiluted solution of wild wild grass fermentation enzyme to be well immersed in the whole garlic;

Whole garlic immersed in dried wild wild grass fermenting enzyme stock solution is put into a fermenter, and the temperature is raised or lowered step by step in the temperature range between 45℃ and 85℃ to ferment and mature for 552 to 600 hours. It has a fermentation process, and when garlic is fermented at too high a temperature, there is a disadvantage of evaporating excessive moisture and leaving a burnt taste due to heat. Since the same texture cannot be obtained, keep the temperature, humidity, and time constant during fermentation.

As the primary fermentation process, it has a primary fermentation process (37) at 65 ~ 75 ℃ for 48 ~ 72 hours,

As a secondary fermentation process, it has a secondary fermentation process (38) at 60 ~ 70 ℃ for 480 ~ 456 hours and humidity of 35 ~ 45%,

Garlic with a secondary fermentation process is turned off in a fermenter at 45 to 55 ° C for 24 to 72 hours and a humidity of 35 to 45%, and the fermentation process is performed with residual heat (39).

In the second step, fermented whole black garlic, dried in natural ventilation after aging in a fermentor, is manufactured and packaged (40).

Eliminates odors generated during fermentation and maturation, maintains clean color of garlic skin, improves product quality, maintains raw garlic's original ingredients, and removes peculiar unpleasant smell, sour, sweet, bitter, and spicy taste This soft, chewy, gel-type whole black garlic with a sweet and sour taste that is easy to eat is good for anyone to eat by reducing the reluctance to eat garlic, and has natural fermented black garlic with excellent active ingredients compared to raw garlic and a method for manufacturing it.

Level 1
(11) Harvesting process (12) Drying process (13) Cutting process (14) Washing process (15) Drying process (16) Putting process (17) 1st fermentation process (18) 2nd fermentation process (19) Aging process ( 20) Filtration process (21) Packing process (111) Transfer process
Step 2
(31) Preparation process (32) Cutting process (33) Washing process (34) Drying process (35) Soaking process (36) Drying process (37) 1st fermentation process (38) 2nd fermentation process (39) Aging process ( 40) Packaging process

Claims (3)

It is a process in which the raw wild wild grass fermentation enzyme is manufactured.
Among the 100 kinds of herbal medicinal herbs in Korea

30 types of medicinal plants that are good for our body
[Ganoderma lucidum, bokryeong, angelica, hawthorn, eucalyptus tree, Korean ginseng vine, azalea, wasp nest, bucheoson, mistletoe, goji berry, holly tree, sorghum, blackberry, samguchi, raspberry, silkworm tree, dandelion, horseradish , plantain, damselfish, yam, japonica, persimmon tree, smilax vine, honeysuckle, quince tree, ginger tree, quince vine, Schisandra vine]

33 kinds of medicinal plants good for immunity and aging
[Wild ginseng, garlic, ginseng ginseng (three types of immunity and aging), Cudrania mulberry (one type of anti-aging and prevention of adult diseases), holly, safflower, Borage, Goldamcho, sorghum (five types of joints and bones), Samguchi, Goji japonica , Blackberry, Bokbunja Strawberry (5 types of energy), Bellflower, Deodeok, Rowan tree, Japanese pepper tree, Pear tree, Quince tree (6 types of lungs), Cornus officinalis, Corn (beard), Plantain, Hojanggeun (4 types of kidneys), Hovenia tree , Gae Paulownia, bee tree (liver 3 species), grape vine, wild melon, myeongja tree (heart 3 species), plum tree, hawthorn tree, shovel (camouflage 3 species)], and which of groups 1 and 2 The collection process (11) of collecting various leaves, roots, fruits, and tender shoots from one group
In the drying process (12), the collected medicinal plants of either group 1 or 2 are naturally dried in a well-ventilated shade for about 2 to 4 hours.
In the cutting process (13) of cutting dry medicinal plants into appropriate sizes,
Through the washing process (14) of washing with clean running water,
After the drying process (15) of removing moisture and drying naturally for about 2 to 4 hours in a well-ventilated shade,
It has a immersion process (16) in which a predetermined amount of various medicinal plants (weight 20kg / 100%) and black sugar (weight 30kg / 150%) is pressed into a jar. At this time, the weight of 30 kinds of medicinal plants (each about 0.7 kg of various kinds) should be an even weight. In the middle of fermenting the soaked medicinal plant and brown sugar mixture, turn it upside down or wet it once.
The mixture is first fermented at 40 to 60 ° C. for 10 to 20 days (17),
After the secondary fermentation process (18) of secondary fermentation at 20-40 ° C for 20-40 days,
After taking out the fermented wild grass fermented at 6-10℃ for 1-3 years and going through the maturation process (19),
After the filtration process (20) of filtering

The mixture is converted into glucose and fructose, which are monosaccharides, and sometimes into oligosaccharides, by the action of enzymes possessed by fermenting microorganisms, so that a stock solution of natural wild grass fermenting enzyme that does not contain black sugar in the fermentation stock solution is prepared and packaged ( 21) step 1 and Black garlic, which is manufactured by fermenting raw garlic soaked in a small amount at high temperature without adding natural wild grass fermentation enzyme stock solution, undergoes polymerization and decomposition during the browning reaction, so it is quickly absorbed by the body, and has a unique uncomfortable smell and spicy taste when eating garlic. Manufacture of a new, soft, chewy gel-type whole black garlic that is easy to catch and ingest, retains the original ingredients of raw garlic, and has a sweet and sour taste that is easy to eat with sour, sweet, bitter, and spicy flavors disappearing and the unique unpleasant smell disappearing in a way,

Whole garlic (garlic with stems removed), whole garlic (early new garlic), bee garlic (warm garlic with many cloves), 6-8 garlic cloves (Korean garlic with 6 to 8 cloves), and white garlic (imported garlic) A preparation process (31) in which dried garlic of one species is used as it is and the original form of whole garlic is maintained without peeling;
A cutting process (32) of cutting the prepared whole garlic of any one species; and
A washing process (23) of steam heat treatment in which the cut whole garlic is heat treated with steam at 60 to 100 ° C for 10 to 20 minutes to remove germs; and
A drying process (34) of naturally drying the washed whole garlic to remove moisture and moisture for 1 to 2 hours; and
Wild wild grass fermenting enzyme stock solution is transferred (111), and water (200kg/100%) and natural wild wild grass fermentation enzyme liquid (0.2kg/0.001%) are well mixed with diluted water, and natural wild wild grass fermentation enzyme is added to naturally dried whole garlic. In the immersion process (35), which involves soaking in a small amount without adding the undiluted solution and immersing for about 2 to 6 hours, the undiluted solution of natural wild grass fermentation enzyme is immersed in garlic.
A drying process (36) of naturally drying the immersed garlic in the shade for about 12 to 24 hours in order to allow the undiluted solution of wild wild grass fermentation enzyme to be well immersed in the whole garlic;
Whole garlic immersed in dried wild wild grass fermenting enzyme stock solution is put into a fermenter, and the temperature is raised or lowered step by step in the temperature range between 45℃ and 85℃ to ferment and mature for 552 to 600 hours. It has a fermentation and maturation process, and when garlic is fermented at too high a temperature, there is a disadvantage of evaporating excessive moisture and leaving a burnt taste due to heat. Since a jelly-like texture cannot be obtained, keep the temperature, humidity, and time constant during fermentation.
As the primary fermentation process, it has a primary fermentation process (37) at 65 ~ 75 ℃ for 48 ~ 72 hours,
As a secondary fermentation process, it has a secondary fermentation process (38) at 60 ~ 70 ℃ for 480 ~ 456 hours and humidity of 35 ~ 45%,
Garlic with a secondary fermentation process is turned off in a fermenter at 45 to 55 ° C for 24 to 72 hours and a humidity of 35 to 45%, and the fermentation process is performed with residual heat (39).
2nd step in which natural wild fermented black garlic dried in natural ventilation after aging in a fermenter is manufactured and packaged (40) A small amount of natural wild grass fermenting enzyme stock solution prepared by the manufacturing method of claims 1 and 2 is immersed in whole raw garlic so as not to be added to remove odors generated during fermentation and aging process, the garlic outer skin maintains a clean color, and the product The soft and chewy gel-type whole black garlic has a sweet and sour taste that is easy to eat by improving the quality, maintaining the original ingredients of raw garlic, and the unique unpleasant smell disappears and the sour, sweet, bitter, and spicy tastes are harmonized. Natural wild fermented whole black garlic that is easy to eat by reducing resistance and has excellent active ingredients compared to raw garlic

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