What's the process of making black garlic called?

it's not caramelized – it doesn't get hot enough.
it's not fermented – the process is enzymatic, not due to fungus, yeast, or bacteria.
it's not pickled – no acid brine is added
it's not curing – no salt, nitrates, nitrites, or sugar are added
it's not smoked
it's done at around 140F/60C, so it's not Maillard Reaction product, which only begins at 280F/140C in the absence of water

I've been referring to it as curing.

So, what's the consensus? If an inventor is known, what did that person call the process?

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Best Answer

What you're describing - a material being broken down by its own enzymes - is usually referred to as "autolysis".

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Quick Answer about "What's the process of making black garlic called?"

Black garlic is, simply put, the product of aging regular garlic bulbs over the course of weeks or months, a process called the Maillard reaction.

What type of fermentation is black garlic?

Some black garlic is also aged through yeast-fermentation under the same conditions. During the aging process the cloves undergo the Maillard reaction as the heat creates changes in the amino acids and sugars in the garlic. This reaction is what gives black garlic its rich, tangy, molasses-like flavor and black color.

Is black garlic fermented or caramelized?

Processed at around 60\xb0C/140\xb0F for a month to six weeks, it essentially gets a low and slow roast that converts sugar and turns the cloves black. Sorry to disappoint you lovers of funk and rot, but black garlic is glorified, pasteurized, deeply caramelized garlic. "[Black garlic] isn't fermented.

How do you make black fermented garlic?

Black garlic is easy to makeMaintaining garlic at 140 \xb0F / 60 \xb0C for about 4 weeks (while ensuring that the garlic does not dry out) will produce excellent results. Think of it as a extra long and slow roasting process. The Folding Proofer provides the ideal environment for making black garlic.

Is black garlic just burnt?

What is Black Garlic Oil? Mayu, or burnt garlic oil is a Japanese condiment that is made by scorching garlic in oil. Typically found in ramen shops next to its more commonly known cousin ra-yu (chili oil), it adds another layer of flavour to the broth.

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More answers regarding what's the process of making black garlic called?

Answer 2

The Noma Guide to Fermentation (Redzepi & Zilber) suggest that multiple processes are at play when creating black fruits and vegetables. They make clear that it is not fermentation, but it is largely an enzymatic process. Because of the temperature required, the process is mainly one of chemical reaction. They suggest that Maillard reaction does takes place over the long period of time the process requires. However, they also state that caramelization due to the pyrolysis of sugars is a factor. These are examples of non-enzymatic browning. In addition, enzymatic browning is also happening as the "phenolic compounds in the plant's tissue" are altered. So, I don't think you can narrow this to one process. Both enzymatic and non-enzymatic reactions are happening.

I would recommend the book if your interest includes fermentation.

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