PURPOSE: A manufacturing method of functional garlic is provided to remove or decline the extinct smell and the hot and acridic taste of garlic, preserve the active ingredients, and contain the functional ingredient.CONSTITUTION: A manufacturing method of functional garlic comprises the following steps. Put garlic(5) in a pressure tank(4) and seal it. Melt a solute of osmotic agent in water or an edible solvent. Spray the liquid to the pressure tank inside with a sprayer. Supply the compressed air into the pressure tank inside or eject the compressed air to the outside repetitively. Infiltrate the solute into the garlic in case of the pressure provided from the outside rises, restore the pressure of the tank inside in case the external pressure declines, and repeat the pressure cycle. Replace the compressed air provided into the tank with harmless air containing an antioxidant ingredient and repeat the pressure cycle. The external pressure provided into the tank inside is 0-5atm. The osmotic agent is a medical ingredient, an edible ingredient, an aromatic ingredient, and a pigment component. In order to preserve the garlic containing the infiltrated osmotic agent for a prolonged period, keep it in a condition at reverse osmotic pressure. Vary the external pressure value depending on the peeling thickness of the garlic. The functional osmotic agent is infiltrated into the garlic in the way of reverse osmotic pressure repeating the pressure cycle of rising and declining the external pressure provided into the inside of the tank.COPYRIGHT KIPO 2013본 발명은 역삼투압 방식으로 가공된 기능성 마늘 및 제조방법에 관한 것으로서, 더욱 상세히 설명하면 특유의 아린 맛과 냄새로 즐겨먹지 못하는 마늘을 쉽게 먹을 수 있도록 약용성분, 식용성분, 향기성분 등으로 이루어진 침투물질을 선택하여 물에 희석시킨 후, 압력 탱크 내부에 넣은 마늘에 스프레이로 분무한 후, 압축탱크 내부로 압축공기를 공급 및 배출함에 따라 상승 및 하강을 반복하는 압력사이클통한 역삼투압방식으로 침투물질을 마늘에 침투시켜 기능성 성분이 다량 함유된 것을 특징으로 한다.
