Black garlic It has a similar health -promoting effect for white garlic. However, in the fermentation process it gains additional properties. It protects us even more strongly against inflammation and infections.
Black garlic probably comes from Asiaand exactly from Korea and Japan. It was there that people in ancient times closed ordinary white garlic in rice cooking vessels to change its consistency. Today, with the progress of technology and science, we can reproduce this process in more controlled conditions and better understand the reactions that occur.
Black garlic is formed in a strictly defined environment. The head of ordinary white garlic is subjected to high temperature between 60 and 90 degrees Celsius and high humidity up to 80-90%. The higher the temperature, the faster black garlic is obtained. However, at 90 degrees Celsius, compounds are formed that affect the bitter and sour taste. It is better to wait a bit and give garlic a temperature of about 70 degrees Celsius, and to get the final product about A great taste and texture.
During four weeks of black garlic production Maillard’s reaction occursi.e. transformation of proteins and sugars. Thanks to them, garlic gains a black color, creamy consistency and a new taste.
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Although in the context of black garlic there is often talk about fermentation, Scientists are not entirely sure if she is responsible for the new properties of black garlic. The fermentation process occurs in anaerobic conditions with the participation of microorganisms, which can not be fully stated during the production of black garlic, as Marta Szumiata writes from the blog “Science on a plate”.
Maillard’s reaction not only turns to black, but also the taste and consistency of garlic. In its taste we will find more sweets, but also chocolate-nut notes or umami. Black garlic is much milder in taste and does not leave a unpleasant smell from the mouth after eating.
Black garlic teeth also change the consistency to a more gel. It’s easy to spread them on a sandwich. The differences between ordinary garlic also occur in the composition and properties of vegetables.
Scientists from the Portuguese University of Technology in research comparing the properties of black and white garlic noticed that Black garlic has less protein, but more carbohydrates. The composition of organic, fat and sugars is also changing. Fructose prevails in black garlic, not glucose as in white.
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During the production of black garlic it also occurs Antioxidant flavonoids and alkaloids for the breakdown of allicin. Thanks to this, black garlic has a greater antioxidant effect. Scientists also showed that it more effectively protects against infections caused by bacteria and viruses. In addition, black garlic:
- lowers blood pressure and cholesterol;
- helps in digestion, stimulating the production of enzymes;
- protects the liver;
- prevents inflammation;
- reduces the risk of neurodegenerative diseases.
Black garlic just like the usual It is worth introducing to the diet especially in the autumn and winterto avoid seasonal diseases.
Black garlic due to its unique taste and consistency has many interesting culinary applications. Thanks to the taste of Umami Fits meat dishes, but also dairy products such as yogurt or yellow cheese. You can diversify homemade sandwiches with sausages and yellow cheese, spreading it on bread instead of butter.
Black garlic can be used as a component of marinades for red meat and fish. It tastes great mixed with potatoes in the form of puree or humuscreating a sweet and picrantine dip for crunchy vegetables or others.
Source: NowowoPoje.pl, Pubmed, Naukanatalerzu.pl
