Abstract: The present invention relates to a novel black garlic extract using garlic bulbs separated into six bulbs as a raw material instead of conventional whole garlic and a preparation method thereof. There is an excellent effect of providing a novel black garlic extract with various functionalities of high sweetness and high viscosity and improved flavor and reddish brown color as well as induce high-concentration conversion of 10 times or more to a S-allyl-cysteine compound in which a functional ingredient of raw garlic having antioxidation, reduction in blood cholesterol, improved liver function, and enhanced blood pressure is present in a small amount of 10 ppm or less by maximizing conversion of starch into reducing sugar for most preferably 15 days in a 90% to 100% saturated steam state and a liquefied enzymatic action temperature of 75° C. to 80° C. or lower without separate enzyme addition, and optimizing the action of proteases.

Abstract: The present invention relates to a coffee additive with sweet taste and flavor prepared by preparing a black garlic caramel using a black garlic extract and then adding and stirring milk and heating the mixture at 85° C. to 90° C. for 5 to 10 minutes and has an excellent effect of providing a novel food material by reducing the bitter taste of commercial Espresso and imparting physiological functions of SAC and the like to existing coffee products such as Americano.

Abstract: The present invention relates to a novel black garlic extract using garlic bulbs separated into six bulbs as a raw material instead of conventional whole garlic and a preparation method thereof. There is an excellent effect of providing a novel black garlic extract with various functionalities of high sweetness and high viscosity and improved flavor and reddish brown color as well as induce high-concentration conversion of 10 times or more to a S-allyl-cysteine compound in which a functional ingredient of raw garlic having antioxidation, reduction in blood cholesterol, improved liver function, and enhanced blood pressure is present in a small amount of 10 ppm or less by maximizing conversion of starch into reducing sugar for most preferably 15 days in a 90% to 100% saturated steam state and a liquefied enzymatic action temperature of 75° C. to 80° C. or lower without separate enzyme addition, and optimizing the action of proteases.