PROBLEM TO BE SOLVED: To provide a method for preparing a black garlic that is at low cost and has a high nutrition value as well as that has an excellent eat-taste, by utilizing the natural fermentation heat evolution of bagasse which is a residue of sugar cane after squeezing.SOLUTION: Provided are: a method for preparing black garlic by burying garlic in a bagasse 7 and having the bagasse ferment at high temperature to increase the temperature of the garlic for fermentation-ripening for example, a method for preparing black garlic by using a plurality of cotton bags, dividing the garlic into portions 3, burying in the bagasse 7, and fermentation ripening for about 2 to 3 weeks a method for preparing a black garlic that utilizes the natural heat evolution of bagasse 7, which is at low cost and has a high nutrition value as well as has an excellent eat-taste, by said method.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2017,JPO&INPIT【課題】サトウキビの搾汁後の残渣である、バガスの自然の醗酵発熱を利用することで、低コストで栄養価が高く且つ食味に優れた黒ニンニクの製造方法の提供。【解決手段】バガス7の中にニンニクを埋没させ、バガスが高温醗酵することで、ニンニクの温度を高めて醗酵熟成させる。例えば、複数の綿袋を用いて、ニンニクを小分け3にして、バガス7の中に埋没させ、約2~3週間醗酵熟成させる黒ニンニクの製造方法。このような方法による、バガス7の自然の発熱を利用し、低コストで栄養価が高く且つ食味に優れた黒ニンニクの製造方法。【選択図】図2
