PROBLEM TO BE SOLVED: To provide a method for producing black garlic which is markedly eliminated in odor characteristic of garlic, as compared with conventional types.SOLUTION: The method for producing black garlic includes rice bran, when fermenting. In the method, yeast and lactobacillus are added to the rice bran, in advance, to be used as rice bran paste formed into a pasty state, the rice bran is mixed with respective raw materials to be formed into a pasty state, and thereafter subjected to heating or constant-temperature heating: and the rice bran paste and raw garlic charged into a bleached cloth bag are placed in an identical container so as to age the garlic at a prescribed temperature and under prescribed humidity conditions for a prescribed period of time.COPYRIGHT: (C)2009,JPO&INPIT【課題】 従来に増してニンニク独特の臭気が著しく解消された黒ニンニクの製造方法を提供すること。【解決手段】 熟成の際に米ぬかを用いる。米ぬかには予め酵母菌と乳酸菌が添加され、ペースト状に形成した米ぬかペーストとして用いる。米ぬかペーストは各原料が混和されてペースト状に形成された後、加温処理または恒温処理される。米ぬかペーストと、サラシ袋に入れた生ニンニクを同一容器中に入れて、所定の温度および湿度条件にて、一定期間ニンニクを熟成させる。【選択図】 図6
