Hong garlic and a manufacturing method using the onion and garlic and pine needle extract

摘要

The present invention relates to red garlic using onion, garlic, and a pine needle extract as a part of functionality enhancement of garlic and ensuring new resources, and a manufacturing method. More specifically, the method comprises: a step of removing an inner and an outer skin of raw garlic, and washing the raw garlic; a step of immersing the raw garlic in a Pinus densiflora for. Erecta and pine needle extract; a step of freezing and thawing the dewatered raw garlic; a step of assigning a different condition to a thawed sample to sequentially perform first and second aging; and a step of using a mixture mixing the aged sample with an onion skin extract, a garlic skin extract, and the pine needle extract to manufacture red garlic through moisture control and drying. Thus, as a part of high value-added and functionalization of red ginseng, immersion and aging are applied when the red garlic is manufactured, and Pinus densiflora for. Erecta, pine needle, onion skin, and garlic skin extracts are applied when moisture is controlled, so the red garlic well maintaining functional components, and unique taste and color is manufactured, and many functional processing foods and other fused foods are widely manufactured by using the same. Thus, a food scientific value and preference of a customer can be satisfied, and a producer can provide foreign competitiveness and economical usefulness due to a high added-value.