[Technical Field] The present invention relates to a germinated ripened black garlic using a mushroom cultivation process and a method for manufacturing the same, and to a mature black garlic having an antioxidant effect improved by immersing fresh garlic in a functional chemical solution and aged using a mushroom cultivation process. [A task to be solved] The present invention relates to a method of preparing a fermented germinated black garlic, which is rich in nutrients, excellent in functionality, and excellent in antioxidant properties than ordinary black garlic, and more particularly, can reduce the irritating smell and taste of garlic to alleviate the burden of eating. It relates to a method of producing black garlic, which can be prepared in low cost and relatively short time by using a fermentation process during mushroom cultivation process after immersing and germinating garlic in a chemical solution. [Measures to solve the problem] The present invention is made of brown sugar enzyme solution using medicinal and edible crops, but by making a heat extract extract, soaking and germinating raw garlic, and fermenting with mushroom medium mixed with mugwort, wormwood, chrysanthemum stem, and flowers By providing black garlic production method and aged black garlic, it is possible to prepare aged black garlic in a short time by simply aging garlic in a mushroom medium without supplying extra moisture from the outside, and can further enhance the antioxidant efficacy of garlic. This product is a high-functional germinated black garlic production method that can be easily consumed with antioxidants and contribute to the income increase of mushroom farmers. . [effect] The functional ingredient absorbing germination fermentation of the present invention tailored functionality through the manufacturing method of black garlic is added, the smell and irritation characteristic of garlic is reduced, the beneficial organic sulfur compound in garlic is increased, the anti
