JP2018000101A - Manufacturing installation and manufacturing method of black garlic, black onion or black shallot - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing installation and manufacturing method which can manufacture black garlic, black onions or black shallots with flavor effectively.SOLUTION: A manufacturing installation manufactures black garlic, black onions or black shallots by maturing garlic, onions or shallots in a maturational chamber. The maturational chamber 10 is provided with piping 23 that high temperature fluid flows through to inside of partition parts 13, 14, 15 and 16 partitioning off the inside and outside of the chamber. The garlic, onions or shallots are matured because the high temperature fluid flowing in the piping 23 emits radiant heat in the maturational chamber 10.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a manufacturing apparatus and a manufacturing method for manufacturing black garlic, black onion, or black pepper by aging garlic, onion, or black pepper in an aging room.

  In recent years, garlic has attracted attention as a food with a high effect of preventing cancer. Allicin, which is abundant in garlic, changes to S-allylcysteine or allylsulfad under the influence of air, heat, etc., and has a cancer preventive effect that reduces carcinogens and prevents the growth of cancer cells. Allicin also has an intestinal regulating effect that affects the intestinal flora by its strong bactericidal action, reduces bad bacteria such as Clostridium perfringens, and increases the ratio of good bacteria.

  However, raw garlic is very irritating to the human body, and if eaten too much, it could hurt the stomach and kill even good bacteria in the intestines. Therefore, garlic is known that is produced by aging raw garlic for about a month in a hot and humid environment, and the sugar and amino acid compounds contained in garlic undergo a Maillard reaction to age and become black. This garlic is called black garlic, and when ripened, it becomes a very mellow and easy-to-eat taste, and the strong garlic odor peculiar to raw garlic has disappeared.

  Therefore, conventionally, in Patent Document 1, a large number of sealed containers containing raw garlic are placed on the shelf in the aging chamber, and hot air generated by the hot air generating device is supplied from the air inlet to the aging chamber. During the aging period, the temperature in the aging chamber is maintained at 70 ° C. with the exhaust port closed, and during the subsequent drying period, the temperature in the aging chamber is adjusted with the lid open and the exhaust port opened. A method for producing black garlic, characterized in that it is maintained at 65 ° C., is disclosed. In addition, a method for producing black garlic is known in which steam is supplied from an intake port into an aging chamber to ripen raw garlic.

JP2013-85499A

  However, black garlic produced by supplying hot air or water vapor into the aging chamber as described above has not always been sufficiently tasty. As black garlic became widely known among consumers, more delicious black garlic was demanded by consumers and producers. The same was true for the black onions or black cherries aged.

  The present invention has been made in view of the above-described technical background, and an object thereof is to provide a manufacturing apparatus and a manufacturing method capable of efficiently manufacturing delicious black garlic, black onion or black pepper. To do.

  In order to achieve the above-mentioned object, the present invention provides a production apparatus for producing black garlic, black onion or black pepper by aging garlic, onion or rape in an aging room. A pipe through which a high-temperature fluid flows is provided on the inner surface of the partitioning part, and the high-temperature fluid flowing through the pipe radiates radiant heat into the room of the maturation chamber, thereby aging the garlic, onion, or scallop in the room. .

  According to this, the high-temperature fluid flowing through the pipe radiates radiant heat to the surroundings, and the temperature in the aging chamber gradually rises to a predetermined temperature. Under such circumstances, the garlic, onion or raccoon in the aging chamber gradually matures from brown to black while receiving radiant heat radiated from the high temperature fluid. At this time, the amino acids contained in garlic, onion or raccoon increase 10 to 13 times before aging, and polyphenol increases 10 to 17 times before aging. For this reason, black garlic, black onion, or black rye with a good taste can be produced efficiently.

  Further, the aging chamber is preferably provided in such a manner that the pipe extends two-dimensionally along the inner surface of the partition part, and in particular, the aging chamber has the pipe connected to the inner surface of the partition part. It is preferable to be provided over two or more regions. According to this, since radiant heat is radiated in a mode that spreads in a plane along the partition part, the garlic, onion, or raccoon receives sufficient radiant heat regardless of the position of the garlic, onion, or raccoon. Can do.

  Moreover, it is preferable that the aging chamber is provided in such a manner that the pipe meanders. According to this, piping which extends two-dimensionally along a partition part can be provided by simple composition.

  The aging chamber is preferably formed in a size of 1.5 m or more in the width direction, 1.7 m or more in the height direction, and 4.0 m or more in the depth direction. According to this, the producer can enter the maturation room and arrange a large amount of garlic, onions or pallets with raccoon in the room.

  The aging chamber is preferably provided with a ceramic plate along the pipe. According to this, since the high temperature fluid heats the ceramic plate through the pipe and the heated ceramic plate radiates radiant heat, the garlic, the onion or the scallop can be ripened efficiently.

  Moreover, it is preferable that the aging chamber is provided with a transpiration unit capable of transpiration of moisture in the room. According to this, since a transpiration | evaporation part evaporates a water | moisture content, it can be made to age | cure | rip in a high-humidity environment suitable for ageing | curing | ripening a garlic, an onion, or an oyster.

  The aging chamber is preferably maintained at a temperature of 65 ° C. to 85 ° C. and a humidity of 75% to 90%, and garlic, onion or sakura is aged for 250 hours to 500 hours in the room. According to this, garlic, onion, or Japanese rape can be appropriately ripened, and it becomes possible to produce more delicious black garlic, black onion, or Japanese black pepper.

  Further, the present invention provides a manufacturing method for producing black garlic, black onion or black pepper by aging garlic, onion or cherries in an aging room, wherein the aging room is provided on the inner surface of a partition part which partitions the room and the outside. A pipe through which a high-temperature fluid flows is provided, and the high-temperature fluid flowing through the pipe radiates radiant heat into the room of the aging chamber, thereby aging the garlic, onion, or bonito in the room.

  According to the present invention, the high-temperature fluid flowing through the piping radiates radiant heat to the surroundings, and the temperature in the aging chamber gradually rises to a predetermined temperature. Under such circumstances, the garlic, onion or raccoon in the aging chamber gradually matures from brown to black while receiving radiant heat radiated from the high temperature fluid. At this time, the amino acids contained in garlic, onion or raccoon increase 10 to 13 times before aging, and polyphenol increases 10 to 17 times before aging. For this reason, black garlic, black onion, or black rye with a good taste can be produced efficiently.

  Further, by circulating the fluid supplied to the aging chamber, the total flow rate of the fluid can be reduced and the running cost can be suppressed.

  For this reason, consumers can effectively prevent diseases such as cancer by continuously eating black garlic, black onion or black eel while enjoying the taste. Furthermore, aging due to oxidation of somatic cells can be effectively suppressed by the antioxidant action of polyphenols. On the other hand, the producer can provide black garlic, black onion, or black pepper to the consumer at a low price by controlling the production cost of black garlic, black onion, or black pepper.

It is a perspective view which shows the aging room | chamber of the manufacturing apparatus which concerns on this invention. It is front sectional drawing of the room | chamber interior of the maturation room | room of FIG. It is a perspective view which shows a fluid supply apparatus. It is an inner side view which shows the left wall part of an aging room.

  Next, an embodiment of a black garlic, black onion or black lantern manufacturing apparatus (hereinafter referred to as the present manufacturing apparatus) according to the present invention will be described with reference to FIGS.

  The manufacturing apparatus 1 includes an aging chamber 10 in which garlic is accommodated, and a fluid supply device 20 that supplies high temperature water to the aging chamber 10. In this specification, the X-axis direction of FIG. 1 is referred to as the width direction, the Y-axis direction is referred to as the depth direction, the Z-axis direction is referred to as the height direction, the X-axis positive direction side is the right side, and the X-axis negative direction side is. The left side, the Y-axis positive direction side is referred to as the rear side, the Y-axis negative direction side is referred to as the front side, the Z-axis positive direction side is referred to as the upper side, and the Z-axis negative direction side is referred to as the lower side.

  As shown in FIG. 1, the aging chamber 10 has a rectangular parallelepiped shape including a front wall portion 11, a rear wall portion 12, a left wall portion 13, a right wall portion 14, a floor portion 15 and a ceiling portion 16 as a partitioning portion. Is formed.

  The aging room 10 is formed in such a size that the room can enter a person, specifically, a width direction of 2.1 m, a height direction of 1.8 m, and a depth direction of 5.5 m. According to this, the producer can enter the aging room 10 and arrange the pallets P and the like containing a large amount of garlic along the entire room.

  The front wall part 11, the rear wall part 12, the left wall part 13, and the right wall part 14 are all partition members extending in the height direction and the depth direction, and have a thickness of about 10 cm. A door 111 for entering and leaving the front wall portion 11 is provided. Moreover, the left wall part 13 and the right wall part 14 are provided with the piping 23 along the inner surface so that it may mention later.

  The floor 15 and the ceiling 16 are partition members extending in the width direction and the depth direction. Note that the floor portion 15 is provided with an insulator 17 in such a manner that the entire surface is covered, and a pipe 23 is provided along the inner surface below the insulator 17 as will be described later.

  As shown in FIG. 2, the aging chamber 10 has 20 pallets P stacked on the right and left sides in the width direction in the floor portion 15. Each pallet P is formed in a mesh shape, has a width of 75 cm, a height of 7 cm, and a depth of 75 cm, and accommodates 70 to 80 garlics before maturing in a plane in a room. Yes.

  As shown in FIG. 3, the fluid supply device 20 includes a boiler 21 that heats low-temperature water to high-temperature water, and a hot water supply pipe 22 that supplies high-temperature water heated by the boiler 21 from the boiler 21 to the aging chamber 10. The piping 23 for radiating the radiant heat of high temperature water in the aging chamber 10, the discharge pipe 24 for discharging the low temperature water after radiating the radiant heat in the aging chamber 10 to the boiler 21, and water are circulated. An unillustrated pump is provided.

  The boiler 21 is a device that heats water by heat exchange between the heat generating part that generates heat by gas or electricity and water, and a discharge port 211 that discharges high-temperature water to the hot water supply pipe 22 and low-temperature water. A suction port 212 for sucking from the discharge pipe 24 is provided. The boiler 21 sucks low-temperature water into the inside through the suction port 212, heats the low-temperature water into high-temperature water therein, and then discharges the high-temperature water from the discharge port 211.

  The hot water supply pipe 22 is a pipe extending from the boiler 21 to the aging chamber 10, and has an inflow side end connected to the discharge port 211 of the boiler 21 and an outflow side end connected to the inflow side end 231 of the pipe 23. ing. The hot water supply pipe 22 supplies the high-temperature water heated in the boiler 21 from the discharge port 211 of the boiler 21 to the inflow side end 231 of the pipe 23 of the aging chamber 10. The hot water supply pipe 22 is provided with a cock 221 at the end of the aging chamber 10 side so that the flow rate of high-temperature water flowing into the pipe 23 can be adjusted.

  The pipe 23 is a pipe through which high-temperature water flows from the inflow side end 231 to the outflow side end 232, and the inflow side end 231 and the outflow side end 232 are provided on the front wall 11 of the aging chamber 10. Yes. The pipe 23 branches into four sides of the left wall portion 13, the right wall portion 14, the floor portion 15, and the ceiling portion 16 at the inflow side end portion 231 provided on the front wall portion 11, and then the left wall portion 13, the right wall Along the four inner surfaces of the part 14, the floor portion 15, and the ceiling portion 16, along the inner surfaces of the four sides, the outlet side end portion 232 provided on the front wall portion 11 merges from the four sides. For this reason, the high-temperature water flowing through the pipe 23 in the left wall portion 13, the right wall portion 14, the floor portion 15 and the ceiling portion 16 radiates radiant heat to the surroundings, and the temperature in the aging chamber 10 gradually rises to a predetermined temperature. Go.

  The pipe 23 is provided in a manner that extends two-dimensionally along the inner surfaces of the left wall portion 13, the right wall portion 14, the floor portion 15, and the ceiling portion 16.

  Specifically, as shown in FIG. 4, the pipe 23 includes a straight tube 23 a provided at equal intervals in the height direction on the left wall portion 13, and adjacent ends of the straight tube 23 a. It is constituted by a U-shaped tube 23b to be connected, and is provided in a manner that meanders in the height direction. According to this, the pipe 23 extending two-dimensionally along the left wall 13 can be provided with a simple configuration.

  In addition, the pipe 23 is configured by a straight tube 23a provided at equal intervals in the height direction in the right wall portion 14, and a U-shaped tube 23b that connects adjacent ends of the straight tube 23a. It is provided in a manner meandering in the height direction.

  In addition, the pipe 23 is configured by a straight pipe 23a provided at equal intervals in the width direction in the floor portion 15 and a U-shaped pipe 23b that connects adjacent ends of the straight pipe 23a. In a meandering manner.

  In addition, the pipe 23 is configured by a straight tube 23a provided at equal intervals in the width direction in the ceiling portion 16 and a U-shaped tube 23b that connects adjacent ends of the straight tube 23a. In a meandering manner.

  For this reason, since radiant heat is radiated in such a manner that it spreads in a plane along the left wall portion 13, the right wall portion 14, the floor portion 15 and the ceiling portion 16, the garlic is sufficient regardless of the position where the garlic is disposed. Can receive radiant heat.

  Moreover, since the said piping 23 is provided in the left wall part 13, the right wall part 14, the floor part 15, and the ceiling part 16 of the aging room 10, radiant heat is radiated | emitted from four directions with respect to a garlic, and a garlic is equalized. Can be aged.

  Further, since the pipe 23 is provided over the entire surface of the left wall portion 13, the right wall portion 14, the floor portion 15 and the ceiling portion 16, a large amount of garlic can be aged by radiant heat.

  The discharge pipe 24 is a pipe extending from the aging chamber 10 to the boiler 21, the end on the inflow side is connected to the outflow side end 232 of the pipe 23, and the end on the outflow side is connected to the suction port 212 of the boiler 21. It is connected. The discharge pipe 24 discharges low-temperature water after radiating heat from the pipe 23 of the aging chamber 10 from the outflow side end 232 of the pipe 23 to the suction port 212 of the boiler 21. The discharge pipe 24 is provided with a cock 241 at the end on the aging chamber 10 side so that the flow rate of the low-temperature water flowing from the pipe 23 can be adjusted.

  In addition, the manufacturing apparatus 1 of this embodiment is provided with a transpiration unit 30 capable of evaporating moisture in the aging chamber 10. The transpiration part 30 is mounted on the suspension part 31 provided at the center part in the width direction on the front side of the ceiling part 16 and the upper opening placed on the center part in the width direction on the front side of the insulator 17 and containing water. The container 32 and the elongate absorption member 33 suspended in the container 32 from the hanging part 31 are provided. In the transpiration unit 30, the absorbing member 33 absorbs the water in the container 32 and evaporates moisture in the room, so that garlic can be aged in a high humidity environment suitable for aging.

  Next, the operation of the manufacturing apparatus 1 will be described with reference to FIG.

  First, the boiler 21 sucks low-temperature water into the inside through the suction port 212, heats the low-temperature water into high-temperature water therein, and then discharges the high-temperature water from the discharge port 211.

  Then, the hot water supply pipe 22 supplies the hot water after being heated in the boiler 21 from the discharge port 211 of the boiler 21 to the inflow side end 231 of the pipe 23 of the aging chamber 10.

  The pipe 23 causes the high temperature water to flow from the inflow side end 231 to the outflow side end 232 in the aging chamber 10. At this time, in the left wall portion 13, the right wall portion 14, the floor portion 15, and the ceiling portion 16, high-temperature water flowing through the pipe 23 radiates radiant heat to the surroundings. Further, the absorbing member 33 of the transpiration unit 30 absorbs water in the container 32 and transcribes moisture into the room.

  The aging chamber 10 is preferably maintained at a temperature of 65 ° C. to 85 ° C. and a humidity of 75% to 90%, and garlic is aged in the room for 250 hours to 500 hours. According to this, garlic can be aged appropriately, and more delicious black garlic can be produced.

  The discharge pipe 24 discharges the low-temperature water after radiating heat in the aging chamber 10 from the outflow side end 232 of the pipe 23 to the suction port 212 of the boiler 21.

  Then, again, the boiler 21 sucks low-temperature water into the inside through the suction port 212, heats the low-temperature water into high-temperature water therein, and then discharges the high-temperature water from the discharge port 211.

  By repeating such a process, the fluid supply device 20 continuously supplies high temperature water to the aging chamber 10 while circulating water, and the high temperature water continuously radiates radiant heat in the aging chamber 10.

  Thus, the high-temperature water flowing through the pipe 23 radiates radiant heat to the surroundings, and the temperature inside the aging chamber 10 gradually rises to a predetermined temperature. Under such circumstances, the garlic in the aging chamber 10 is gradually aged from brown to black while receiving radiant heat radiated from high-temperature water. Moreover, since the absorbing member 33 absorbs the water in the container 32 and evaporates the moisture in the room, the garlic can be aged in a high humidity environment suitable for aging. At this time, amino acids contained in garlic increase 10 to 13 times before aging, and polyphenols increase 10 to 17 times before aging. For this reason, a delicious black garlic can be manufactured efficiently.

  Further, by circulating the water supplied to the aging chamber 10, the total flow rate of water can be reduced and the running cost can be suppressed.

  For this reason, consumers can effectively prevent diseases such as cancer by continuously eating black garlic while enjoying umami. Furthermore, aging due to oxidation of somatic cells can be effectively suppressed by the antioxidant action of polyphenols. On the other hand, producers can provide black garlic to consumers at a low price by controlling the production cost of black garlic.

  In addition, in the said embodiment, although this manufacturing apparatus 1 demonstrated the case where black garlic was manufactured, you may manufacture a black onion or a black candy by the same method.

  Further, the aging room 10 is not limited to the above-mentioned size, but as a size that a person can enter, the width direction is 1.5 m or more, the height direction is 1.7 m or more, and the depth direction is 4.0 m. It is preferable to form in the above magnitude | size.

  Moreover, although the said fluid supply apparatus 20 was demonstrated as what heats a fluid with the boiler 21, you may heat a fluid by structures other than the boiler 21. FIG. For example, the water may be heated by the amount of heat generated by the hyperthermophilic bacteria in the bark material.

  Moreover, although the said fluid supply apparatus 20 demonstrated as what supplies high temperature water, you may supply other high temperature liquids and gas, such as high temperature oil and high temperature gas.

  Moreover, although the said piping 23 shall be provided in the four-way partition part of the left wall part 13, the right wall part 14, the floor part 15, and the ceiling part 16, the front wall part 11, the rear wall part 12, and the left wall part 13, at least one partition part of the right wall part 14, the floor part 15, and the ceiling part 16 may be provided. However, in order to age the garlic efficiently, it is preferable that the pipes 23 are provided in at least four partitions as in this embodiment.

  Moreover, although the said piping 23 shall be provided over the whole surface of a partition part, it does not need to be provided over the whole surface. However, in order to ripen garlic efficiently, it is preferable that the garlic is provided over a region of ½ or more of the inner surface of the partition portion.

  Moreover, the partition part may be provided with a ceramic plate. According to this, since the high temperature water heats the ceramic plate via the pipe 23 and the heated ceramic plate radiates radiant heat, the garlic can be efficiently aged.

  As mentioned above, although embodiment of this invention was described with reference to drawings, this invention is not limited to the thing of embodiment shown in figure. Various modifications and variations can be made to the illustrated embodiment within the same range or equivalent range as the present invention.

DESCRIPTION OF SYMBOLS 1 ... This manufacturing apparatus 10 ... Aging room 11 ... Front wall part 111 ... Door 12 ... Rear wall part 13 ... Left wall part 14 ... Right wall part 15 ... Floor part 16 ... Ceiling part 17 ... Insulator 20 ... Fluid supply apparatus 21 ... Boiler 211 ... Discharge port 212 ... Suction port 22 ... Hot water supply pipe 221 ... Cock 23 ... Pipe 23a ... Straight pipe 23b ... U-shaped pipe 231 ... Inlet side end 232 ... Outlet side end 24 ... Drain pipe 241 ... Cock 30 ... Transpiration Part 31 ... hanging part
32 ... Container 33 ... Absorbing member
P ... Pallet

Claims (9)

In a production apparatus for producing black garlic, black onion or black rye by aging garlic, onion or rye in the aging room,
The aging chamber is provided with a pipe through which a high-temperature fluid flows on the inner surface of a partition that partitions the room from the outside,
An apparatus for producing black garlic, black onion or black pepper, wherein the high-temperature fluid flowing through the piping radiates radiant heat into the inside of the aging room, thereby aging the garlic, onion or rape of the room.   2. The black garlic, black onion or black lantern manufacturing apparatus according to claim 1, wherein the aging chamber is provided in such a manner that the pipe extends two-dimensionally along the inner surface of the partition.   3. The black garlic, black onion, or black sea bream manufacturing apparatus according to claim 2, wherein the ripening chamber is provided with the pipe extending over a region of ½ or more of the inner surface of the partition.   The said aging room is a manufacturing apparatus of the black garlic, the black onion, or the black lantern according to claim 2 or 3, wherein the pipe is meandering.   5. The black according to claim 1, wherein the aging chamber has a size of 1.5 m or more in the width direction, 1.7 m or more in the height direction, and 4.0 m or more in the depth direction. Garlic, black onion or black bakery production equipment.   6. The black garlic, black onion or black lantern manufacturing apparatus according to claim 1, wherein the aging chamber is provided with a ceramic plate along the pipe.   The said aging room is a manufacturing apparatus of the black garlic, the black onion, or black lantern in any one of Claims 1-6 provided with the transpiration | evaporation part which can evaporate a water | moisture content in a room | chamber interior.   8. The aging room is maintained at a temperature of 65 ° C. to 85 ° C. and a humidity of 75% to 90%, and garlic, onion or scallop is aged for 250 hours to 500 hours in the room. The production apparatus of black garlic, black onion or black brunch described. In the production method of producing black garlic, black onion or black rye by aging garlic, onion or rye in the aging room,
The aging chamber is provided with a pipe through which a high-temperature fluid flows on the inner surface of a partition that partitions the room from the outside,
A method for producing black garlic, black onion, or black pepper, wherein the high temperature fluid flowing through the pipe radiates radiant heat into the room of the aging room, thereby aging the garlic, onion, or black pepper in the room.