PREPARATION METHOD FOR AGED SPROUTED-GARLIC

From the paper

Abstract

Provided is a method for preparing fermented sprouted red garlic to reduce the specific and stimulus smell of garlic itself and to increase the content of polyphenol and beta-glucan. The method comprises the steps of sprouting raw garlic at a temperature of 10-30 deg.C spraying steam to the sprouted garlic to heat it at a temperature of 70-90 deg.C for 10-15 hours dipping the heated one in at least one solution selected from the group consisting of an unpolished rice fermented solution, a Sparassis crispa extract, a Phellinus linteus extract, a Sparassis crispa mycelium extract and a Phellinus linteus mycelium extract for 2-48 hours drying the garlic with a hot wind of 60-100 deg.C at a humidity of 40-95 % for 230-270 hours treating the garlic with a low temperature wind of 30-40 deg.C for 40-80 hours and drying it.