醱酵黑蒜，在日本是廣為風行的保健聖品，我們秉持著養生、健康、單純的理念，選用台灣雲林在地的優質新鮮白蒜，經過40天的醱酵期，經歷前、中、後期不同階段的酵素轉化，將蒜頭中的蒜素經由酵素作用後，進一步提升蒜頭中的胺基酸、SOD活性等，將之轉化為無蒜臭味、低刺激性、且更高營養的含硫化合物──黑蒜。黑蒜本身富含胺基酸與多酚類物質，無防腐劑、無農藥、無添加任何食品添加劑與化學試劑，是純天然又健康美味的營養補給食品。猶如閃閃發亮的黑鑽石，內斂樸實的外觀下，蘊含著更加豐富的營養價值。

    在食用方面，台灣黑蒜並不會產生刺鼻的辛辣氣味，也較不會有腸胃的刺激感，味道溫和，無論是直接食用，或是入菜，都是補充營養或增添風味的好選擇。

   日本では、発酵黒にんにくは多くの方々に知られる健康食品です。当社の「発酵黒にんにく」は台湾雲林県産の良質かつ新鮮な白にんにくを使用しており、約４０日間をかけて熟成させることによって作られます。前・中・後の各発酵段階では、熟成の度合いがグーンとアップして、ニンニク成分を無臭・低刺激の含硫化物を転換します。今までとは段違いのまろやかさと甘みが出て、食べたときにニンニク特有のにおいや刺激感が無くなりました。更に、ニンニク中のアミノ酸・ＳＯＤ活性の含量が増加しております。

    当社の「発酵黒にんにく」は、アミノ酸やポリフェノールをたっぷり含んでおり、無農薬・無添加の純天然食品であり、栄養成分豊富・美味しい栄養補助食品です。

Fermented Black Garlic

Fermented black garlic is a popular healthy food in Japan. It is made of high-quality fresh white garlic from Yunlin, Taiwan. After 40 days of fermentation, the allicin in garlic that undergoes early, middle and late stages of enzymatic conversion is converted to a sulfur compound that has no garlic odor and is low irritant. Therefore, eating fermented black garlic will not cause bad smelling odor or irritate intestines and stomach. Furthermore, fermentation can increase amino acid content and superoxide dismutase (SOD) activity in garlic. 

This product contains rich amino acids and polyphenolic compounds, and is free of preservatives, pesticides, food additives, and chemical regents. Hence it is a purely natural, nutrient-rich, healthy, and delicious nutritional supplement.

Characteristics of Black Garlic

1. Purely natural
2. Increased polyphenolic compound content
3. Increased effective constituent (S-allyl-L-cysteine, SAC) content
4. Increased free amino acid content
5. SOD activity is several times higher than that in normal garlic
6. No spicy garlic flavor, non-irritant, no bad breath from garlic, and therefore can keep fresh breath and prevent awkwardness
7. Easy to absorb and digest because of fermentation

Instructions of eating Black Garlic

1. Peel garlic membrane by hands and then eat directly.
2. According to the size of the garlic clove, eat 1 to 2 garlic clove(s) twice per day after meal.

Precautions

1. Consumers who need to take medicine regularly should not eat black garlic and take medicine (such as antihypertensive drugs, hypoglycemic drugs, and antibiotics) at the same time. It is suggested to do these two things with an interval of more than 2 hours.
2. Black garlic has bacterial killing function, and therefore cannot be eaten together with yoghurt drink and other active lactic acid bacteria products, so as to prevent counteractive effect.
3. Because eating black garlic will pass more gas and smooth defecation, it is recommended to eat an appropriate amount of black garlic only.

Storage Methods

Store in a dry place at normal room temperature, and avoid direct sunlight. Once the package is opened, consume as soon as possible, or store in a fridge to prevent spoilage.

Advantages of Eating Black Garlic

1. Eating purely natural, vegetable fermented black garlic can regulate physiological functions and body constitution, as well as promote metabolism.
2. Pungent and warm natured black garlic can be eaten together with chicken soup to nourish body, increase physical strength, and keep spirit high.
3. Black garlic contains dietary fiber, which can enhance intestinal peristalsis, smooth defecation, and maintain health and beauty.
4. Black garlic is a natural dietary supplement made from the fermentation of natural food raw material, and is the best nutritional supplement to maintain health.

（純発酵黒んにく）

準備材料：
  1.土雞半隻，黑蒜10瓣，白蒜頭6瓣。
  2.米酒半碗，薑3片，甘草5片。
  3.七碗水，海鹽少許。

烹煮步驟：
  1.將土雞剁碎，用熱水川燙去除血水。
  2.再用另一新的鍋子放入川燙好的雞肉。

  3.將所有材料放入新鍋中，中小火燉煮至雞肉熟透即可。

  4.起鍋前使用海鹽與米酒調味，即完成美味可口的黑蒜頭雞湯。
  5.(重點)如果黑蒜沒有煮爛，起鍋前可將黑蒜壓碎，黑蒜香醇味道才會融入湯汁中。

【黒にんにくの効果】
発酵自然食品であり、健康維持に欠かせないベスト栄養補助食品です。

黑蒜頭疑問解答

冬日養生某餐廳主廚首要推薦『黑蒜香果燉雞湯』，嚴選上等土雞與近年風行的養生聖品『黑蒜』，歷經45日發酵後的黑蒜帶著天然果香的風味，搭配上罕見的蒜香果取代白蒜，保留了濃郁蒜香，卻不見蒜頭煮化後出現的濃汁稠沫，湯頭甘甜清香，入口後喉韻回甘意猶未盡

                           黑蒜燉滷豬腳製作法

準備材料:
1. 8碗水
2. 選用豬前腳, 豬腳1.5公斤
3. 黑蒜頭半包(30公克)
4.白蒜頭10辦
5. 甘草五片
6. 米酒半碗
7. 海鹽少許

步驟:
1. 將所有材料放入鍋中
2. 中火燉煮一小時
3. 海鹽調味
4.完成美味健康的黑蒜滷豬腳

                                  黑蒜肉骨茶製作法
準備材料:
1. 黑蒜10辦, 白蒜6辦, 肉骨茶香料包1包, 水7碗, 排骨1公斤, 油條2條, 芫萎少許

作法:
1. 7碗水放入鍋中, 煮滾後放入黑蒜, 白蒜, 肉骨茶包, 排骨.
2. 大火煮滾15分後,小火煮至1小時,直至排骨變軟.
3. 最後放入芫萎與油條即可.

               黑蒜紅燒肉燜馬鈴薯

主材料：豬肉200公克、馬鈴薯２顆、紅蘿蔔１根。

配料：白蒜頭2顆、黑蒜半包(15瓣)，胡椒少許，花椒少許，乾辣椒4隻。
做法：
1、把鍋子加熱後倒入少許油，再倒入所有配料。
3、炒至飄香味，然後把豬肉倒入。
4、把豬肉翻炒至變色，倒入１碗水，大火煮滾，然後慢火煮至水份收乾。
5、水乾的差不多，倒入醬油，再把水份收乾，撒上少許白糖，翻炒一下即可關火，裝起備用。
6、把鍋子加熱後倒入適量油，把馬鈴薯和紅蘿蔔倒進去一起翻炒。
7、炒至變色，倒入１碗水，大火煮滾轉小火煮２０分鐘。
8、倒入煮好的肉一起翻炒，放適量醬油，翻番３至５分鐘左右即可。