PROBLEM TO BE SOLVED: To provide a method for producing fermented black garlic which accurately suppresses external diffusion of nasty odor emitted in a fermentation process of raw garlic in spite of being free from the need of strict adjustment of water content.SOLUTION: The method for producing the fermented black garlic includes heating raw garlic G by heating means 51 from outside a hermetic container 10 in a condition of enclosing the raw garlic G together with a fermentative bacterium-containing treatment liquid in the hermetic container 10. The hermetic container 10 is a completely hermetic container having no pore or the like, and a water absorber 30 such as cardboard is enclosed together with the raw garlic G in the hermetic container 10.COPYRIGHT: (C)2012,JPO&INPIT【課題】厳密な水分量の調整が不要でありながら、生ニンニクの発酵過程において発生する臭気の外部放散を的確に抑制できる、発酵黒ニンニクの製造方法を提供する。【解決手段】密閉容器10内に発酵菌を含む処理液と共に生ニンニクGを封入した状態で、密閉容器外10から加熱手段51によって生ニンニクGを加熱する発酵黒ニンニクの製造方法であって、密閉容器10は、細孔等を有さない完全密閉型の容器であり、密閉容器10内には、生ニンニクGと共にダンボール紙などの吸水体30が封入されている。【選択図】図1
