PROBLEM TO BE SOLVED: To provide an aged garlic extract decreased in smell peculiar to garlic by aging raw garlic in a short period.SOLUTION: The aged garlic extract is produced in a short period by keeping for two to six days, preferably three to four days, raw garlic, and cellulase-containing enzyme or cellulase-containing enzyme, and water put into a flexible bag body sealed, in while being controlled to the optimum temperature of the enzyme having aging action and extracting action by a pressure of not less than 50 MPa and less than 200 MPa at 30-80°C.COPYRIGHT: (C)2011,JPO&INPIT【課題】短期間で生ニンニクを熟成させニンニク特有の臭いを低減させた熟成ニンニクエキスを提供する。【解決手段】可撓性を有する袋体に内挿し密封した、生ニンニク、及びセルラーゼを含む酵素またはセルラーゼを含む酵素と水を、50MPa以上~200MPa未満の圧力で30°C~80°Cの範囲内で熟成化作用及びエキス化作用のある酵素の至適温度に制御した状態で2日~6日、好ましくは3日~4日保持することにより熟成ニンニクエキスを短期間で生成することができた。【選択図】 なし
