PURPOSE: A manufacturing method of black garlic is provided to have a short and simple processing time. CONSTITUTION: A peeled garlic is cut in half and heated at 50-95 degree Celsius for 0.5-40 hours to manufactured 80 weight% of moisture removed peeled garlic. The peeled garlic is maillard browned by heating at 60-120 degree Celsius for 0.2-60 hours. The maillard browned peeled garlic is cooled at a room temperature. [Reference numerals] (AA) Peeled garlic； (BB) Half； (CC) Dry at 50-95°；C for 0.5-40 hours； (DD) Dry at 70-120°；C for 0.5-40 hours； (EE) Brown at 60-120°；C for 0.2-60 hours； (FF) Adjust the content of moisture； (GG) Cool본 발명은 흑마늘의 제조방법에 관한 것으로, 구체적으로 일정량의 수분이 제거된 깐마늘을 가열하여 갈변화하고, 상온으로 냉각시켜 흑마늘을 제조하는 방법에 관한 것이다.본 발명에 따르면 위생적이고 균일한 품질의 흑마늘을 1 ~ 5일 이내에 간단한 공정을 통해 효율적으로 제조할 수 있다.
