The present invention aims to provide: a method for manufacturing a pellet of garlic and yolk which can have mouthfeel enhanced by reducing smell and hot taste of garlic while nutrients of garlic and yolk can be provided and a method for manufacturing the same. The present invention relates to the method for manufacturing the pellet of garlic and yolk, and to the pellet of garlic and yolk manufactured by the same. The method includes the steps of: (a) grinding garlic after boiling the garlic in milk at 40-70°C for 100-150 hours (b) ripening a mixture of 100 parts by weight of a product of step (a), 10-30 parts by weight of yolk, and 5-15 parts by weight of red ginseng powder at 5-15°C for 400-500 hours (c) boiling down a mixture of 100 parts by weight of a product of step (b), 10-20 parts by weight of turmeric, 10-20 parts by weight of Puerariae Flos powder, 10-20 parts by weight of Pueraria lobate, and 20-30 parts by weight of yolk at 60-80°C for 5-10 hours and (d) manufacturing a product of step (C) into the pellet.COPYRIGHT KIPO 2015본 발명은 은 (a) 마늘을 세척하여 40~70℃의 우유에 투입하고 100~150시간 동안 가열한 후 분쇄하는 단계 (b) 상기 단계 (a)의 결과물 100중량부에 대하여, 난황(卵黃) 10~30중량부 및 홍삼(紅蔘) 분말5~15중량부를 혼합한 후 400~500시간 동안 5~15℃에서 숙성시키는 단계 (c) 상기 단계 (b)의 결과물 100중량부에 대하여, 울금(蔚金) 분말 10~20중량부, 갈화(葛花) 분말 10~20중량부, 갈근(葛根) 분말 10~20중량부 및 난황(卵黃) 20~30중량부를 혼합한 후 5 ~ 10시간 동안 60~80℃에서 고아내는 단계 및 (d) 상기 단계 (c)의 결과물을 환제로 제조하는 단계로 이루어진 마늘난황환 제조방법 및 이에 의해 제조되는 마늘난황환에 관한 것이다.
