The present invention relates to a process for the preparation of aged black ginseng and to the aged black ginseng thus produced.The method of manufacturing aged black canned garlic according to the present invention comprises: a pretreatment step of removing foreign matter from the germanium A cleaning step of removing the outer surface of the cuttlefish and washing it with purified water A grinding and washing step of grinding the washed raw garbage to a diameter of 5 to 6 mm and then washing A first aging step of adding edible salt to the raw garlic washed after the crushing and then storing and aging in a certain container An immersion and washing step in which the aged garlic is immersed in purified water and then washed to remove salt contained in the garlic Filling and sealing the aged garlic with the brown sugar and purified water in a container of constant volume and then sealing the inlet of the container Sterilizing the container containing the aged garlic, the purified water and the brown sugar at a temperature of 97 to 99C for 60 to 80 minutes A cooling step of cooling the vessel to a temperature range of 33 to 37C And a second aging step in which the vessel is heated in a thermostat maintained at a temperature of 25 to 35C for 6 to 8 days.According to the above-described constitution, the present invention can sterilize and process black garlic by aging raw garlic, and then sterilize and process it in a canned unit of a certain volume, thereby preventing natural nutrition loss of raw garlic and removing spicy taste and odorous odor unique to raw garlic. It can contribute to health promotion by reducing the rejection by ingestion.본 발명은 숙성 흑마늘 통조림의 제조방법 및 이에 의해 제조된 숙성 흑마늘 통조림에 관한 것이다.본 발명에 따른 숙성 흑마늘 통조림의 제조방법은 통마늘의 이물질을 제거하는 전처리 단계 상기 통마늘의 외피를 제거한 후 정제수를 이용하여 세척하는 세척 단계 상기 세척된 생마늘을 5 내지 6mm의 직경으로 분쇄한 후 세척하는 분쇄 및 세척 단계 상기 분쇄 후 세척된 생마늘에 식용소금을 첨가한 후 일정한 용기에서 저장하여 숙성시키는 제1 숙성 단계 상기 숙성된 마늘을 정제수에 침지시킨 후 세척하여 마늘에 함유되어 있는 염분을 제거하는 침지 및 세척 단계 상기 숙성된 마늘을 흑설탕 및 정제수
