黒さが産んだ奇跡とパワーの秘密

生のにんにくを発酵熟成させた「黒にんにく」は生の状態に比べ、約4倍の「S-アリルシステイン」が含まれています。この「S-アリルシステイン」は、元弘前大学医学部S教授が行ったマウスによる実験結果では、高い抗ガン作用が実証され、新聞にも大き取り上げられました。
そのほか、抵抗力を高める効果、コレステロール低下や抗酸化活性、老化防止・免疫力アップなどなどパワーが凝縮された奇跡の健康食品として注目されています。

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奇跡のパワー「黒にんにく」
・病気予防
・活力精力アップ
・疲労回復
・血行促進
・コレステロール値を低下
・免疫力を活性化
・アレルギーを抑える可能性
・脳卒中発症を抑制
・抗酸化作用による心筋梗塞の予防
・神経細胞死の保護作用
・脳の働きを高める
・病原体を殺す殺菌作用
・発がん予防効果
・がん細胞の転移抑制

最高品質の青森県産のにんにく

青森県は高品質にんにくの生産地として有名です。
2006年より関係各所にて研究開発が進められ、ついに青森県産の黒にんにくが誕生しました。
発酵熟成のみで作られる黒にんにくは、生のにんにくのような臭さがなくそのまま食べられます。
発酵熟成した黒にんにくは糖度が増し、まるでフルーツのような甘みと食感はお年寄りからお子さままで、たくさんの人にご愛用いただける商品です。

青森県産にんにくの特徴

・1片が大粒
・身が締まっている
・糖度が高く甘い
・疲労回復の作用がある
「アリシン」を豊富

白いにんにくがなぜ黒くなるのですか?

にんにくが黒く変化するのは熟成の途中で起こる糖とアミノ酸の間の科学反応「メイラード反応」(褐色反応)です。そして「褐色物質(メラノイジン)」を作り出します。熟成段階でにんにくは徐々に白から褐色になり、最後に真っ黒になって熟成が完了します。熟成すると糖度があがり生にんにく固有の刺激臭も消えて「フルーツにんにく」になるのです。

生にんにくから発酵までの過程
発酵前の生ニンニク

収穫された生のにんにく

5日後

一定の温度管理の中、不要な水分が徐々に取り除かれ
じっくり熟成されていきます。

8日後

発酵が進むにつれて徐々に栄養価が高くなり甘みを増していきます。

約2週間後

ひとつひとつ丁寧にチェックし選びぬかれた
良質な黒にんにくをお届けします。

青森の大地が育んだ黒にんにくを手軽にご家庭で

通常のにんにくは刺激が強すぎニオイも気になりますが、 黒にんにくは手軽にそのまま食べるだけ!
そのほかアレンジしだいでお料理やおつまみにも!フルーティーな味わいでお子様からお年寄りまで
幅広く好まれる商品ですので、ご家庭用にはもちろん、ご贈答用にも喜ばれる逸品です!
青森の大地が育んだ「熟成黒にんにく」をどうぞ。

どこよりも良い品を。
黒にんにく堂(青森県産)の
松山ハーブ農園「熟成黒にんにく」
をお届けしております。

ご購入はコチラから
↓↓

青森県産
松山ハーブ農園の
『熟成黒にんにく』

Black garlic from Matsuyama Herb Farm

In recent years, a health-conscious boom has been increasingly popular and people tend to even prevent sickness by using food efficacy. People now seek foods not only for simply eating but for something extra or additional value as “Positive effect”.

  1. Thus, the following “Medicinal effects of garlic” are proven nowadays. It assumes that those effects would be (1) lowering of cholesterol, (2) lowering of blood pressure, (3) prevention of arteriosclerosis, (4) prevention of cardiac arrest, (5) prevention of carcinogenesis, (6) bactericidal effect, (7) antioxidant effect, (8) prevention of blood clot, (9) lowering of blood glucose level, (10) antidotal effect of organic phosphorus, (11) effect on menopausal symptom, (12) effect on life-prolonging action, and (13) suppression on brain atrophy and enhancement of learning ability.

 

Particularly, black garlic contains a component called “S-Allyl-L-cysteine” 8 times higher than ordinary garlic. It means that “S-Allyl-L-cysteine” is a component extensively holding the above-mentioned efficacies.

 

In addition, garlic also contains certain components to activate NK cells which can destroy cancer cells.
It is said that anticancer drugs in cancer treatment may attack both cancer cells and normal cells simultaneously. However, the components of black garlic contribute to prevent cancer without adverse effect due to the activation of NK cells solely.

 

Black garlic from Matsuyama Herb Farm is one of the supreme products pursuing tastiness through its original production method in every respect.

Only garlic produced in our farm can be used as the product ingredient. Since the garlic is grown in rich natural environment at the base of Mt. Hakkodasan, the taste of “Black garlic” is excellent due to being produced by secure/safe indigenous garlic from Aomori prefecture with using agricultural chemicals as little as possible. In our farm, bountiful soil at the base of Mt. Hakkodasan and natural mineral water pumped from 400 meters below ground around the mountain are used for garlic cultivation. Because soil preparation is absolutely important for garlic cultivation, fully-matured compost is made and scattered to the garlic field as 4-5 tons per 10a. The farm uses its original fully-matured compost which is made in the farm by maturing horse dung from the neighboring horse riding club and cow dung from the neighboring ranch of Hakkoda beef (shorthorn) for 2-3 years, and then mixing rice hull and fallen leaves with them.

 

Our farm’s garlic thoroughly stores nutrients under the accumulated snow (2-3m in height) for 4.5 months from December to mid April due to plateau region. Garlic harvested from the end of June to the beginning of July is dried for 3-4 weeks, then only carefully-selected garlic from the harvested garlic can be brought in garlic-maturing chamber for another 3-4 weeks as a process of fermentation/maturation. Finally, it reaches to a completion of black garlic as a product. Since the garlic is stored in the exclusive refrigerator, we can produce and supply delicious black garlic throughout the year.

 

Serving idea
You can eat the garlic as it is for snack by peeling the skin. You may want to eat the garlic deliciously by cooling it in the refrigerator to your liking. Even eating 1-2 pieces everyday, it will significantly contribute to maintain a good health or prevent sickness.

There are various ways of usage for garlic paste. Because the paste is made only by black garlic, please use it with your unique usage ideas such as ingredient for cooking/sweets or seasoning.

 

Matsuyama Herb Farm Inc.
395 Goushizawa Matsumori Aomori-shi, Aomori prefecture, Japan
Tel. 017-762-7086