Preparation method for aged garlic and extract using its

A method of manufacturing aged garlic by heating garlic with steam containing red ginseng extract and mixing with herbal extract is provided to prepare aged garlic which is easy to eat, contains active ingredients in large quantities and realize high superoxide dismutase activity and polyphenol contents. Garlic is washed, dried and heated with steam at 80 to 95deg.C for 3 to 11hr by applying steam containing red ginseng extract; aging the steamed garlic at 60 to 75deg.C for 280 to 300hr in the first step by applying 80 to 95% humidity; aging the aged garlic at 42 to 47deg.C for 40 to 50hr in the second step; cooling the aged garlic at room temperature; and drying the cooled garlic at room temperature for 150 to 180hr. In the process, 0.01% by weight of red ginseng extract, 2.0% by weight of jujube extract, 2.0% by weight of Prepared Rehmannia Root extract, 2.0% by weight of dietary fiber powder, 1.98% by weight of oligosaccharide and 0.01% by weight of vitamin can be added to aged garlic respectively.