PURPOSE: A fermented black garlic product using lactic acid strains, and a producing method thereof are provided to secure the constant viscosity and the anti-oxidant property of the black garlic. CONSTITUTION: A producing method of a fermented black garlic product using lactic acid strains comprises the following steps: aging garlic at 80~100deg C for 2~5days, and drying the garlic until the water content is 24~30%； crushing the dried garlic and adding sugar to the crushed garlic； inserting lactic acid bacteria starter fluid to the mixture； and fermenting the mixture for 17~30hours at 20~30deg C. The crushing process of the dried garlic is performed by heat-processing the garlic.본 발명은 흑마늘 발효물 및 그 제조방법에 관한 것으로서, 특유의 마늘 냄새를 제거하고, 균질화하여 흑마늘로부터 액상 및 호상의 발효물을 제조할 수 있으며, 맛, 영양성, 기능성이 강화되고, 특히 조직감이 개선되면서 젖산균이 다량 함유된 액상 및 호상의 흑마늘 발효물을 제공할 수 있다.
