JP2013085499A - Method and apparatus for manufacturing black garlic - Google Patents

Abstract

PROBLEM TO BE SOLVED: To manufacture a black garlic of good quality and taste by fermenting and aging raw garlic at temperature and humidity held constant, and drying the same properly.SOLUTION: A number of sealed containers 10 each with raw garlic therein are placed still on racks 102 in the interior 101 of an aging chamber. Hot wind generated by a hot wind generator 110 is supplied from an air inlet 104 into the interior 101 of the aging chamber. The first aging period is 28 days. With an exhaust port 105 closed, the interior 101 of the aging chamber is kept at 70°C. A subsequent drying period is 3 to 5 days, and the lid 12 of each sealed container 10 is opened; with the exhaust port 105 held open, the interior 101 of the aging chamber is kept at a temperature of 65°C. The temperature inside each chamber is detected by an indoor temperature sensor 106 and the hot wind generated by the hot wind generator 110 is controlled.

Description

  The present invention relates to a method and apparatus for producing black garlic.

  Traditionally, garlic has been widely used as an effective ingredient for nourishing tonic. However, since there is a unique garlic odor, a production method is known in which raw garlic is fermented to remove garlic odor and obtain odorless garlic (see, for example, Patent Document 1). According to this production method, the first step of steaming raw garlic using a far-infrared heating steamer, maintaining the raw garlic at a temperature of 30 to 40 ° C. for 30 to 50 hours, and proceeding with fermentation, 50 to The second step of maintaining the temperature at 60 ° C. for 30 to 50 hours to proceed with drying, the third step of maintaining the temperature at 60 to 75 ° C. for 100 hours or more and the progress of saccharification, and the temperature of 60 to 75 ° C. An odorless black garlic can be obtained by including a fourth step in which heating is terminated before the start of carbonization of garlic.

JP-A-2005-341912

  However, in the above production method, the process from fermentation to drying of raw garlic is complicated, and it is difficult to stably obtain high quality black garlic. Moreover, if it dries at high temperature (for example, 70 degreeC or more) after ageing | curing | ripening, ageing | curing | ripening will progress and ageing | curing | ripening quality will fall, and if it dries at low temperature (for example, 40-55 degreeC) after maturing, it will take time for drying, and a drying cost There is a problem of rising.

  The present invention has been made in view of the above problems, and fermented and matured raw garlic under a constant temperature and humidity, and stabilized black garlic with good quality and good taste by appropriate drying. It is an object of the present invention to provide a black garlic manufacturing method and manufacturing apparatus that can be manufactured in the same manner.

In order to solve the above problems, a method for producing black garlic according to the present invention includes:
A large number of sealed containers with raw garlic are placed on the shelf in the aging chamber, and hot air generated by the hot air generator is supplied from the inlet to the aging chamber, and the exhaust port is closed during the first aging period. The main feature is that the temperature in the aging chamber is maintained at 70 ° C. and the temperature in the aging chamber is maintained at 65 ° C. with the lid of each closed container being opened and the exhaust opening being opened during the subsequent drying period. And

  According to the method for producing black garlic according to the present invention, by maintaining the temperature in the aging chamber at 70 ° C. during the first aging period, the inside of each sealed container is maintained at a constant temperature and a constant humidity (approximately 100%). In each sealed container, fermentation and ripening of raw garlic proceed smoothly, and during that time, the color of the garlic changed from the original white to brown and black. Opening the lid of each closed container in the subsequent drying period and maintaining the temperature in the aging chamber at 65 ° C., which is 5 ° C. lower than the aging period, with the exhaust opening open, prevents rapid drying and aging A good quality black garlic from which water has been properly removed can be obtained without impairing the umami (sweetness, acidity) and color (black) of the garlic. In addition, the black garlic obtained has a unique garlic odor removed during the aging process.

  In particular, drying at 65 ° C., which is slightly 5 ° C. lower than 70 ° C. during the aging period, causes the aging to progress further when dried at a temperature of 70 ° C. or higher (for example, drying at 80 ° C.). This is because aging progresses too much and becomes sour), and drying at a lower temperature (for example, 40 ° C. to 55 ° C.) takes too much time to dry, resulting in an increase in drying cost. For this reason, it was made to dry at 65 degree | times as an optimal drying temperature.

  The second feature of the method for producing black garlic according to the present invention is that the initial aging period is 28 days and the subsequent drying period is 3 to 5 days.

  The initial aging period is 28 days because the taste of garlic that has been ripened in the first 25 days at a temperature of 70 ° C. in the aging room increases (sweetness like dry fruit and slight sourness). This is because when aging at 3 ° C. for 3 days, the aged garlic changes from the initial white color to a beautiful black color.

  A third feature of the method for producing black garlic according to the present invention is that the hot air introduced into the aging chamber is stirred by the stirring means.

  A fourth feature of the method for producing black garlic according to the present invention is to remove 25 to 30% of the water content contained in the aged garlic in the step of the drying period.

  The reason why the moisture content is removed by 25 to 30% is that when the moisture removal amount is less than 25%, the moisture content is too much and the garlic after drying becomes too soft and the contents cannot be taken out even if it is peeled off. Yes, if the amount is more than 30%, the amount of water is too small and the garlic after drying becomes too hard. By removing 25 to 30% of the amount of water, the garlic after aging and drying has an appropriate hardness. It is easy to peel off and has a good texture.

The apparatus for producing black garlic according to the present invention is as follows:
A maturation room having an intake port and an exhaust port, a hot air generating means, and an indoor temperature sensor,
A large number of sealed containers with raw garlic are placed on the shelf in the aging chamber, and hot air generated by the hot air generating means is introduced into the aging chamber from the intake port,
During the first aging period, the room temperature in the aging room is maintained at 70 ° C. based on the indoor temperature sensor with the exhaust port closed.
The main feature of the subsequent drying period is that the room temperature in the aging chamber is maintained at 65 ° C. based on the indoor temperature sensor with the lid of each sealed container opened and the exhaust port opened.

  The second feature of the black garlic manufacturing apparatus according to the present invention is that it comprises stirring means for stirring hot air introduced into the aging chamber.

  As described above, according to the method for producing black garlic according to the present invention, a large number of sealed containers containing raw garlic are placed on the shelf in the aging chamber, and hot air is introduced into the aging chamber from the intake port. During the aging period, the temperature in the aging chamber is maintained at 70 ° C. with the exhaust port closed, and in the subsequent drying period, the temperature in the aging chamber is maintained with the lid of each sealed container opened and the exhaust port opened. By maintaining the temperature at 65 ° C., the garlic can be fermented and matured at a constant temperature and humidity, and can be properly dried, resulting in a black garlic that has a good taste and a clean black color. There is an excellent effect that it can be obtained.

  In addition, the black garlic manufacturing apparatus according to the present invention has an excellent effect that the above excellent black garlic can be stably manufactured.

Explanatory drawing of the manufacturing apparatus of the black garlic which concerns on this invention, Sectional drawing of the aging chamber in the manufacturing apparatus shown in FIG. It is explanatory drawing which shows the manufacturing process of the black garlic which concerns on this invention.

  DESCRIPTION OF EMBODIMENTS Embodiments for carrying out the present invention will be described with reference to the drawings. 1 to 3 show an embodiment of the present invention. In FIG. 1, reference numeral S denotes a black garlic manufacturing apparatus according to the present invention.

  The black garlic manufacturing apparatus S is an apparatus for manufacturing black garlic from raw garlic, and is basically composed of an aging room unit 100 and a hot air generating apparatus 110 as shown in FIG.

  The aging room unit 100 is for aging and drying a large number of raw garlics. As shown in FIG. 1, the aging room 101 is provided with multistage shelves 102 on the left and right sides, and side doors 103 are provided. It has been. An intake port 104 is provided on the side of the aging chamber unit 100 on the side opposite to the door 103, and an exhaust port 105 is provided on the door 103 side. As shown in FIG. 2, a large number of sealed containers 10 containing a large number of raw garlics 1 can be placed on each shelf 102. An indoor temperature sensor 106 is provided near the intake port 104 of the aging room 101.

  The hot air generating device 110 generates hot air and supplies hot air from the intake port 104 of the aging chamber unit 100 to the aging chamber 101 through the pipe 111. The hot air generating device 110 is an electric heater including a blower fan and an electric heating unit (heat exchange unit). Become. The electric heat generator generates hot air by heat exchange with the outside air generated by the electric heating unit and sent from the blower fan, and sends the generated hot air from the intake port 104 to the maturing chamber 101 through the pipe 111. The hot air generator 110 is provided with a control unit 112 that can arbitrarily set hot air to be generated in accordance with the aging conditions and drying conditions of the aging chamber 101. When the indoor temperature of the aging room 101 detected by the indoor temperature sensor 106 reaches the upper limit management temperature after the supply of hot air starts, the control unit 112 turns on the electric heater and the blower fan according to a detection signal from the indoor temperature sensor 106. This stops the supply of hot air, and when the indoor temperature of the aging chamber 101 falls to the lower limit control temperature, the electric heater and the blower fan are actuated again by the detection signal from the indoor temperature sensor 106 to It comes to supply.

  In the aging chamber 101 of the aging chamber unit 100, as shown in FIG. 2, a stirrer 120 is installed between the left and right shelves 102,102. The stirrer 120 agitates the hot air introduced from the intake port 104 and acts so as to spread the hot air everywhere in the aging chamber 101. The stirrer 120 may be interlocked with the operation of the hot air generator 110.

  The sealed container 10 is placed on each shelf 102 of the maturing chamber 101 in a sealed state with a large number of raw garlics 1 and is heated at a constant temperature from the outside by hot air. The inside is kept at a constant humidity (approximately 100%) with moisture released from raw garlic 1, and fermentation and ripening of raw garlic 1 are advanced. The sealed container 10 includes a container body 11 and a detachable lid 12 that seals the container body 11.

  A procedure for manufacturing black garlic using the black garlic manufacturing apparatus S configured as described above will be described below with reference to FIG.

  First, as a preparation stage, the sealed container 10 containing a large number of raw garlics 1 is left on the shelves 102 of each stage in the aging chamber 101. Next, the entrance door 103 and the exhaust port 105 are closed. In this state, the maturation conditions (room temperature 70 ° C., continuous operation for 28 days) are input and set from the controller 112, and the hot air generator 110 is operated. Thereby, the hot air generated by the hot air generator 110 is supplied from the intake port 104 to the aging chamber 101 through the pipe 111. The supplied hot air W is distributed throughout the aging chamber 101 by the stirrer 120 installed between the left and right shelves 102.

  The aging chamber 101 is always maintained at 70 ° C. by the hot air supplied from the intake port 104. When the room temperature of the aging room 101 rises and the room temperature reaches the upper limit control temperature (70 ° C. + 1.5 ° C. = 71.5 ° C.) by the room temperature sensor 106, the hot air generator 110 is detected by a detection signal from the room temperature sensor 106. Stops, and the supply of hot air is stopped. When the room temperature in the aging room 101 gradually decreases and reaches the lower limit control temperature (70 ° C.−1.5 ° C. = 68.5 ° C.), the hot air generator 110 is activated again by the detection signal from the room temperature sensor 106. Then, hot air is supplied to the aging chamber 101. Thereby, the aging chamber 101 is always maintained at 70 ° C. during the aging period. Thus, in the first aging period, the room temperature of the aging room 101 is maintained at 70 ° C. for 28 days (= 672 hours).

  By maintaining the room temperature of the aging chamber 101 at 70 ° C. for 28 days during the aging period, the inside of each sealed container 10 is maintained at a constant temperature and constant humidity (approximately 100%). During that time, raw garlic is stored in each sealed container 10. No. 1 fermentation and ripening proceed smoothly, and during that time, the color of the garlic that has been aged changes from the original white to brown and black.

  After the ripening period, the process proceeds to a later drying period. First, the exhaust port 104 of the aging chamber 101 is fully opened, and the lids 12 of the sealed containers 10 of the respective stages are opened. Then, the drying condition (indoor temperature 65 ° C., continuous drying operation for 3 to 5 days) is input and set from the control unit 112, and the hot air generation device 110 is operated. Thereby, the indoor temperature of the aging chamber 101 is maintained at 65 ° C. during the drying period by the hot air supplied from the hot air generator 110, and the garlic aged in the aging chamber 101 is slowly taken over 3 to 5 days. And dried to obtain black garlic from which moisture has been removed by 25-30%.

  Here, during the drying period, the room temperature of the aging chamber 101 is set to the upper limit control temperature (65 ° C. + 1.5 ° C. = 66.5 ° C.) by the detection signal from the room temperature sensor 106 as in the first aging period. When it reaches, the hot air generator 110 stops, the supply of hot air is stopped, and when the indoor temperature of the aging chamber 101 decreases to the lower limit control temperature (for example, 65 ° C.-1.5 ° C. = 63.5 ° C.) The apparatus 110 operates again and supplies hot air. Thereby, the room temperature in the aging chamber 101 is always maintained at 65 ° C. during the drying period.

  The drying period (3 to 5 days) is set as follows. After completion of the aging period (28 days), the weight of the garlic in the matured state is measured (for example, the total weight of the sealed container 10 containing the garlic in the matured state is obtained, and the weight of the sealed container alone is subtracted to ripen the garlic in the matured state. The amount of water to be removed in the process of the drying period (for example, the total weight of garlic immediately after the aging period is 3.6 kg per sealed container, and the target removal rate of water contained in the garlic is calculated) (If it is 25%, the target value of moisture to be removed is 900 g in total per closed container.) Next, the amount of water that can be removed per day at a room temperature of 65 ° C. in the aging room 101 is obtained in advance (for example, the amount of water that can be removed per day is 300 g per sealed container), and obtained from the target removal rate of water. The drying period is calculated from the target value of the moisture to be removed and the amount of moisture that can be removed per day (in the above example, 900 g / 300 g = 3 days). Thus, the optimum drying period is calculated and set between 3 and 5 days.

  The aged raw garlic is dried over a period of 3 to 5 days in a drying period, that is, with the room temperature of the aging chamber 101 maintained at 65 ° C. for 3-5 days. Black color) can be prevented, and the quality after aging (sweet taste like dried fruit and umami with a slight acidity, a hue that exhibits a beautiful black color) can be maintained as it is.

  In addition to the electric heater, the hot air generation device 110 may be of a type that generates hot air by exchanging heat of the outside air sent by the blower fan with flame heat from a burner.

  As described above, according to the method for producing black garlic according to the present invention, by using the production apparatus S according to the present invention, the raw garlic is fermented and matured at a constant temperature and humidity, and proper. Can be dried, and can produce black garlic with good quality and taste.

  The method and apparatus for producing black garlic according to the present invention can be used as a method and apparatus for producing high quality black garlic.

DESCRIPTION OF SYMBOLS 1 Raw garlic 10 Sealed container 11 Container body 12 Lid 100 Aging room unit 101 Aging room 102 Shelf 103 Door 104 Intake port 105 Exhaust port 106 Indoor temperature sensor 110 Hot air generator 111 Piping 112 Control part 120 Stirrer S Black garlic manufacturing apparatus

Claims (6)

  A large number of sealed containers with raw garlic are placed on the shelf in the aging chamber, and hot air generated by the hot air generator is supplied from the inlet to the aging chamber, and the exhaust port is closed during the first aging period. The temperature in the aging chamber is maintained at 70 ° C., and during the subsequent drying period, the temperature in the aging chamber is maintained at 65 ° C. with the lid of each sealed container opened and the exhaust port opened. Black garlic manufacturing method.   The method for producing black garlic according to claim 1, wherein the initial aging period is 28 days and the subsequent drying period is 3 to 5 days.   The method for producing black garlic according to claim 1 or 2, wherein the hot air introduced into the aging chamber is stirred by a stirring means.   The method for producing black garlic according to any one of claims 1 to 4, wherein the moisture content contained in the aged garlic is removed by 25 to 35% in the step of the drying period. A maturation room having an intake port and an exhaust port, a hot air generating means, and an indoor temperature sensor,
A large number of sealed containers with raw garlic are placed on the shelf in the aging chamber, and hot air generated by the hot air generating means is introduced into the aging chamber from the intake port,
During the first aging period, the room temperature in the aging room is maintained at 70 ° C. based on the indoor temperature sensor with the exhaust port closed.
In the subsequent drying period, the apparatus for producing black garlic is characterized in that the room temperature in the aging chamber is maintained at 65 ° C. based on the indoor temperature sensor with the lid of each sealed container opened and the exhaust port opened. 6. The apparatus for producing black garlic according to claim 5, further comprising stirring means for stirring hot air introduced into the aging chamber.

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