PROBLEM TO BE SOLVED: To provide a method of producing fermented garlic containing L-amino acids of a plant origin in a well-balanced manner and having an excellent physiological activity and an excellent pharmacological effect.SOLUTION: The method includes a first preparatory process of immersing raw garlic with its skin left unpeeled in heated hot water, in an aqueous solution of hypochlorous acid, or in ozone-containing water to sterilize the same, a second preparatory process of immersing the sterilized raw garlic in a fermentation liquid wherein lactic bacteria consisting essentially of cultivated ones are mixed to keep the same while containing water in an amount of 65 to 70%, a first main process of introducing the raw garlic kept in the state of containing water into a fermentation chamber to carry out primary fermentation of the same at a temperature in a range of 35 to 40°C and at a humidity in a range of 65 to 70% for a period of the first 10 days, a second main process of carrying out secondary fermentation of the same at a temperature in a range of 60 to 65°C and at a humidity in a range of 65 to 70% for a period of the subsequent 10 days, and a third main process of carrying out maturing of the same at a temperature in a range of 55 to 60°C and at a humidity in a range of 65 to 70% for a period of the subsequent last 10 days.COPYRIGHT: (C)2013,JPO&INPIT【課題】植物由来のL-アミノ酸をバランス良く含有し、生理活性や薬理効果などが高いニンニク発酵物の製造法を提供する。【解決手段】生ニンニクを皮付き状態のままで、加熱された温水、次亜塩素水又はオゾン水へ浸漬させることにより、雑菌処理する第1予備工程と、その雑菌処理した上記生ニンニクを、育成菌だけから成る乳酸菌が混合された発酵液に浸漬させて、65%~70%の含水状態に保つ第2予備工程と、上記含水状態の生ニンニクを発酵庫の内部へ搬入して、最初の10日間では温度が35℃~40℃の範囲内、湿度が65%~70%の範囲内で第1次的に発酵させる第1本工程と、引き続く次の10日間では、温度が60℃~65℃の範囲内、湿度が65%~70%の範囲内で第2次的に発酵させる第2本工程と、引き続く最後の10日間では、温度が55℃~60℃の範囲内、湿度が65%~70%の範囲内で熟成させる第3本工程とから成る製造法である。【選択図】なし
