The present invention relates to a manufacturing method of healthful fermented garlic using a fermentation technology for animal protein, which comprises a first process of selecting raw garlic with abundant nutrients and removing covered peels without brushing soil in order to improve anti-oxidation and anti-cancer activities and various pharmacological functions a second process of mixing 50 ml of a bacteria culture medium consisting of 25 weight% of Bacillus subtillis, 25 weight% of Saccharomyces cerevisiae, 25 weight% of Lactobacillus acidophilus, and 25 weight% of Aspergillus oryzae, and 250 ml of water to 1,000 g of garlic with covered peels removed, and growing and cultivating the mixture in a room temperature of 28-35°C for 24-48 hours a third process of putting the garlic grown and cultivated in the second process into a fermenter, dipping and fermenting the garlic at 28-35°C for 18-24 hours, as a first fermentation process a fourth process of charging a pressure of 1.5-2 atmosphere (atm) in the fermenter for 30 minutes, as a process that allows the fermented microorganisms to penetrate into the garlic in the third process and a fifth process of drying the fermented and aged garlic at 15-25°C for 72-120 hours as a garlic drying process. The present invention has the effects of creating new needs by diversification of garlic, mass producing, and drastically improving the functions of garlic by manufacturing healthful fermented garlic by fermenting fresh domestic garlic cultivated in soil with abundant microorganism.COPYRIGHT KIPO 2014본 발명은 동물성 단백질의 발효기술을 이용한 건강발효마늘의 제조방법에 관한 것으로서, 항산화 작용과 항암작용 및 각종 약리작용을 높이기 위하여 영양이 풍부한 생마늘을 선택하여 흙은 떨지 않은 채 거푸 짚을 제거하는 제 1 공정과 상기 거푸 짚 제거공정의 마늘 1,000g에, 바실러스 서브틸리스 25 중량%, 사카로미세스 세르비제 25 중량%, 락토바실러스 아시도필루스 25 중량%, 아스파라기라스 오리제 25 중량%로 이루어진 미생물 배양액 50㎖와, 물 250㎖를 혼합하여 28~35℃ 상온에서 24~48시간 생육 배양하는 제 2 공정과 1차 발효공정으로서, 상기 제 2 공정에서 생육 배양된 마늘을 발효기에 넣어 28~35℃에서 18~24시간 동안 침지 발효하는 제 3 공정과 상기 제 3 공정의 마늘에 발효미생물이 침투되도록 하는 공정으로서, 상기
