The Black Garlic is a form of fermented, or Odorless Garlic. There are as many varieties of these garlic derivatives as there are preparations for these products. What is common amongst these products is that:
- They originate from fresh garlic (Allium Sativum).
- Fresh Garlic is put through some form of transformation process
- The pungent odor of fresh garlic is significantly reduced or removed
- The process enhances the certain health giving properties of fresh garlic through the generation of new sulfur compounds like S-allylcyesteine.
What are distinctly different are the methods of preparation. It was noted that the active constituent of garlic includes highly unstable thiosulfinates, such as allicin which appears to undergo rapid transformation during processing into a variety of organosulfur components. This raises the possibility that variations in processing can yield quite different preparations with different nutrients and health effects. The BLACK GOLD black garlic is made from high quality organically grown garlic and fermented through Japan patented process. Youtube
Why “Black garlic” is black?
The Black garlic derives its dark appearance through the fermentation process. Fermentation takes place through two stages. In the first stage Organic garlic bulbs are arranged in wooden boxes and placed in a greenhouse-like room for about a month. The room is kept at high temperature and humid conditions to create a dry steaming effect which is ideal for the garlic bulbs to ferment. By the end of the month, the garlic bulbs will acquire a light brownish color. They will then be transferred to another room for the next and final stage of maturation after which in would acquire its black appearance. Simple though it may seems, these effects on the fresh garlic bulb includes decomposition, acid reduction, hydrolysis, synthesis and a host complicated transformation affecting more than 800 types of amino acids. Enzymes are broken down and proteins and sugar naturally found in the garlic will combine to create the black appearance, the sweet, balsamic taste and smooth soft texture that offers an amazing melt- in-the- mouth sensation. In a Research into the Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation,(Emiko Sata, et al 2006), the report suggested that the black color is likely to be derived from anthocyanins so that a hypothesis is also raised that polyphenols are increased. This method of fermentation was also discussed by Professor Junichi Sasaki (Sasaki J, et al, 2000) , which the research team tested the anti-tumor potentials of the aged Black Garlic.
How to enjoy the Sweet Nectar of Black Garlic?
Many people would at first be hesitant to try Black Garlic because of its color. However, once they try it, they would be won over by piquant and wondrous taste. Black Garlic in its food form may be enjoyed as a preserved fruit and be snacked upon as when convenient. It can also be used and spice on condiment other food preparation. The skin of the garlic may be used to brew tea.
Summary
Black Garlic or Aged garlic is not a new to the world product concept. It has been in existence since the 1950s. However new and improved production processes in aging and fermentation have regularly emerged like that described for the Black Gold Black Garlic. These new processes appear to have resulted in products with new properties and nutritional value. The extent to which processing methods affect the chemical properties of Black and Aged Garlic baffles researchers.黑蒜是一种发酵过、无刺激性气味的蒜头。黑蒜在发酵过程中也有许多衍生出来的产品，但它们都有一些共同点： • 它们都是来源于新鲜蒜头(大蒜) • 它们都是把新鲜蒜头进行过某些处理 • 蒜头原本的刺激性气味被大大减弱，甚至彻底消除 • 这些处理加强了新鲜蒜头的保健效用，因为在处理过程中产生了更多的S-烯丙基半胱氨酸 它们之间的不同之处是处理方法的不一样。我们知道蒜头中的活性成分是极不稳定的三硫化物，如大蒜素。它们会十分快速地转变为其他有机硫化合物。这使得不同的处理方法间，也许使得发酵黑蒜内含有不同的营养成分和效用。Youtube
为什么“黑蒜”是黑色的呢？
黑蒜的称谓是源于发酵过程中显现的黑暗外观所致。黑蒜发酵需要两个阶段。在第一阶段有机蒜头被放置在木箱中，存放在类似温室的房间中约一个月。由于房间一直保持高温和潮湿，从而很有利于形成类似干蒸的效果，这种方法是理想中的蒜头发酵。之后，蒜头会变成淡棕褐色。接着，半成品会将被转移到另一个房间进行下一阶段的发酵，这时，蒜头会成为黑色。虽然发酵过程简单，但事实上，新鲜大蒜在发酵过程，鳞茎通过水中的酸性物质进行分解，合成800种复杂结构的氨基酸。在酶的作用下，大量的大蒜的蛋白质和糖物质自然的结合在一起，形成了大蒜黑色的外观，然而这时大蒜散发甜而香醇的味道。其质地柔软光滑，提供给品尝者非凡的口感。2006年，日本研究者萨塔惠美子对于大蒜在短期的自然发酵中的抗氧化效力进行了研究，其研究报告指出，黑色的外形会使大蒜在花青素的前提下，导致多酚的增加。并且，在2000年，日本教授佐佐木淳一也讨论了这种发酵方法，该研究团队也在试验中测试中年黑蒜的抗肿瘤的潜力药性。
如何享受黑大蒜蜂蜜吗？
起初，由于黑蒜的颜色，很多人会犹豫尝试。然而，一旦他们开始尝试，他们就会得到前所未有的自然口感。他们会如沐春风，甚至学习并体验黑蒜的惊人的保健效果。黑蒜在当作水果食用时可以将壳拨开以方便享用。当然，如这本书第七章所显示的那样，它也可以用作在制备食物中当成香料或调味品，另外，大蒜的皮也可以被用来泡茶。
总结
黑蒜或发酵大蒜对于世界各国人民并不陌生。早在20世纪50年代以来，它已存在。然而大蒜在发酵过程中拥有了新的特性和独特的营养价值。黑蒜帮助人们得到真正的健康与美丽。