The present invention relates toSterilized rice bran dough made by mixing rice bran and milkAdd garlic into the fermentation composition dough mixed with lactic acid bacteriaThis is fermented and semi-driedThe active ingredient of garlic does not spillBiologically active substances and digestibility are enhanced through the physiological action of a biologically useful microorganism.At the same time removing garlic specific flavorThe present invention relates to a method of producing a mixed round garlic of lactic acid bacteria capable of ingesting the active ingredient of rice bran.That is,The present invention relates toMixing rice bran and milk evenlyThe first step of making rice bran dough by kneading itThe second step for steaming and sterilizing the rice bran clothLactic acid bacteria fermented milk is mixed in the second stage of steamed and sterilized rice branThe third step of making fermentation composition dough by kneading thisThe fourth stage of fermentation in the third stage fermentation compound doughOnly the garlic fermented by the fermentation composition is obtainedThis is characterized by the method of producing a whole garlic fermentation product of lactic acid bacteria comprising the fifth step for semi drying.本発明は、米糠と牛乳を混合して作った米糠生地を殺菌し、乳酸菌を混合して練った発酵組成生地内に丸ごとニンニクを入れ、これを発酵及び半乾燥させ、ニンニクの有効成分が流出することなく、栄養学的に有用な微生物の生理作用を通じて生理活性物質及び消化性を増進させ、ニンニク特有の辛味を除去すると同時に、米糠の有効成分を共に摂取できる乳酸菌発酵丸ごとニンニクの製造方法に関する。すなわち、本発明は、米糠と牛乳を均一に混合し、これを練ることによって米糠生地を作る第１段階と、前記米糠生地を蒸熟・殺菌させる第２段階と、前記第２段階の蒸熟・殺菌された米糠生地に乳酸菌発酵乳を混合し、これを練ることによって発酵組成生地を作る第３段階と、前記第３段階の発酵組成生地にニンニクを入れて発酵させる第４段階と、前記発酵組成物で発酵されたニンニクのみを収得し、これを半乾燥させる第５段階とからなる乳酸菌発酵丸ごとニンニクの製造方法であることを特徴とする。
