JP4003217B1 - Processed garlic manufacturing method and manufacturing apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: Processed garlic made by ripening raw garlic by a conventional method is insufficient in deodorizing garlic odor, and releases a strong odor such as sulfur oxide in the manufacturing process, and the working environment is poor and odor There are also pollution problems.
Raw garlic immersed in deep ocean water is arranged in a tray, and this tray is placed in a ripening apparatus. The raw garlic can be controlled at constant temperature and humidity, and the inner surface is covered with natural wood cedar wood. The garlic is kept and matured at 90 ° C. and 80% humidity for 168 hours, and then the necessary aging treatment is performed. In addition, processed garlic without garlic odor can be obtained, and the generation of malodor can be eliminated.
[Selection] Figure 2

Description

The present invention relates to a raw garlic processing method that reduces the occurrence of garlic-specific odor while maintaining the original nutrients and medicinal ingredients of garlic.

Garlic has been used as a medicinal herb since ancient times, and it is said that it was after the Chinese vegetable boom in the Showa 40s that Japanese people used it as a food.
The purpose of using garlic seems to be roughly divided into two.
The first purpose of use is cooking with meat, fish, and other vegetables to make the dish tasteful with its excellent aroma, taste, and flavor. In this case, raw garlic can be used directly. Many.
The second purpose of use is use as a supplement (health food) that is expected to have a medicinal effect. In this second use, Irin, the main ingredient of garlic that has medicinal effects, is decomposed in the body after garlic processing and ingestion into the body and converted to allicin, and this allicin emits a garlic-specific odor, People refrain from smell when ingesting or bad breath after ingestion. In the development of supplements, processing technology that eliminates the odor of garlic is important.

Numerous prior art inventions have been disclosed in the bromide-free processing technology in the use of supplements. These bromide-free processing techniques can be roughly classified into six types: heat treatment, addition of additives, immersion, pressurization, yeast fermentation, and self-fermentation. Among these, for example, the raw garlic is peeled and heat-treated in a microwave oven to remove the garlic odor, crushed into granules with a mortar, etc., put on an iron plate, dried and mixed with eggs, heated, and the garlic grains in egg yolk There is a method to coat.
In order to deodorize by adding additives, after degrading Irin contained in raw garlic with enzyme Allinase, the enzyme Allinase is deactivated by heat treatment, and the sulfur component in garlic is uniformly contacted with sesame to make it non-bromide There is a way.
Examples of the immersion method include a method of immersing in high-concentration saline or salt for 2 to 3 months, then immersing in water, and blowing air bubbles for several to 24 hours in the immersion state.
As a pressurization method, for example, pressure treatment is performed at a temperature of 20 to 70 ° C. and a pressure of 2,000 to 7,000 atm to make it odorless, thereby obtaining an odorless garlic that is almost the same as raw garlic.

For yeast fermentation, brown rice bran enzyme is infiltrated, put into a steamer and heated with far infrared rays to obtain black garlic (prior art document 1), or raw garlic in an aqueous solution of dry yeast, honey and boley powder. There is a method of deodorizing by soaking and yeast fermentation.
In addition, a far-infrared heating steamer is used for self-fermentation, and a method for producing odorless garlic consisting of four steps of fermentation, drying, saccharification, and pre-carbonization heating (prior art document 2) and self-fermenting raw garlic. There is a method for producing fermented black garlic (prior art document 3).

Here, the common points and differences between the three prior art documents 1, 2, and 3 that employ fermentation and self-fermentation in garlic processing will be described.
First, processed garlic based on the self-proclaimed “fermentation” principle common to the present application and three prior art documents will be described below.
The self-proclaimed “fermented” garlic is a food produced by the invention of a completely new processing technique that did not exist before. In other words, the self-proclaimed “fermentation” garlic processing technology is a processing technology comparable to the processing technology that fermented rice, fermented sake, fermented wine, wine, fermented soybeans, miso, soy sauce, and fermented milk to make cheese. It is recognized that it is in the category. The secondary processed products produced by these fermentation techniques are all foods with a taste, texture and properties that are completely different from the raw materials. In addition, historically, in the early days when these foods were produced, the medicinal aspects of these foods were emphasized and became popular as supplements today, not as general foods. Since then, the potential of these supplements as a general processed food has been widely accepted by people, and it has come to be seen today. It can be easily convinced that the processed garlic according to the present invention is also a food that does not leak in this example, as long as it has experience in ingesting the processed garlic according to the present invention.

Next, the relationship and differences between the present invention and prior art documents 1, 2, and 3 will be described, and the present invention is another invention that shares the roots of these three cases with the invention, and has an inventive step. Next, the invention will be described.
The inventor of the present application and the inventor of Document 2 were collaborators at the beginning of the development of the fermentation garlic processing technology. Inventors of Prior Art Document 1 and Prior Art Document 3 have obtained information from the collaborators and have made their own inventions. Therefore, the roots of the invention of the present application and the inventions of the three prior art documents are the same, each completed the invention independently, and each has independently applied for a patent at different times.

Among these prior art documents, the prior art document 1 stipulates that the raw garlic is soaked in the brown rice-derived enzyme, but the invention does not use any brown rice-derived enzyme. Prior art document 2 is an invention in which raw garlic is steamed using a far-infrared heating steamer, which is clearly different from the present invention which does not require far-infrared rays as a requirement of the invention.
In Prior Art Document 3, the definition of black garlic as a technical idea according to the claims is unclear, and it is understood that black garlic is synonymous with “processed garlic”. Although it is limited to 70 to 95%, as described later, the temperature of the aging condition limited by the present invention is about 90 ° C., and the relative humidity is about 80%. The temperature condition is 35 to 10 ° C., and the average is 22.5 ° C. Differences are observed. The importance of the temperature in the aging (fermentation) process is common knowledge of those skilled in the art, and the prior art document 2 which has a difference of 22.5 ° C on average in the proper aging temperature is different from the present invention by different aging (fermentation) mechanisms. It can be presumed to be an invention.
Therefore, it is obvious that the present invention is another invention different from these prior arts.

JP2004-121113A JP-A-2005-341912 JP 2006-149325 A

In Patent Documents 1 to 3, the process in which processed garlic is made is referred to as fermentation. However, in the present invention, the mechanism is not sufficiently grasped, so it is called aging for convenience.
The processed garlic obtained by the inventions of Patent Documents 1 to 3 has the following problems.
First, it is delicious as processed garlic and has room for further improvement in nutritional value.
Second, it cannot be said that the garlic odor of processed garlic has been sufficiently deodorized.
Third, intense odors such as sulfur oxides are released during the fermentation (ripening) process, the working environment is poor, making it impossible to work without a gas mask, and causing pollution problems to residents around the manufacturing facility. I am waking up.
The present invention proposes solutions to these problems.

Means and effects for solving the problems

The process garlic manufacturing method of Claim 1 uses the raw garlic which immersed raw garlic in 15 degreeC seawater for 1 hour as a standard . The treated raw garlic is stored in the container means and placed on the shelf of the shelf means arranged in the aging chamber of the aging apparatus means that can be set to constant temperature and humidity.
Then, the temperature of the aging device unit, the ripening conditions determined by the combination of humidity is changed at least 2 consecutive steps or more, respectively 7 days as a standard in each ripening conditions, aging process holds a pre-Symbol processing raw garlic To do.
As a result, in processed raw garlic soaked in seawater for a predetermined time, minerals contained in seawater penetrate into raw garlic, so that processed garlic rich in nutritional value is produced compared to the case of using raw garlic as a raw material. The
At this time, the aging processing apparatus for aging the processed raw garlic is composed of four chambers of the aging chamber, the outflow air path, the circulation path, and the inflow air path, and the air in the aging processing apparatus becomes the circulating air. Circulate the 4 rooms sequentially. The circulating air flows uniformly into the aging chamber due to the rectification effect of the ventilation holes provided on the floor surface of the aging chamber, and the outflow air passage is provided with the rectification effect of the ventilation holes provided on the ceiling surface of the aging chamber. To flow uniformly. Further, the aging chamber is equipped with a constant temperature / humidity maintaining means for maintaining the room air in an arbitrary constant temperature / humidity environment, and an indoor air equalizing means for agitating and uniforming the indoor air in the aging room. The
As a result, the processed raw garlic stored in the container means and placed on the shelf is kept in a uniform environment by stirring the room air under constant temperature and humidity, resulting in a difference in the placement position in the room Aging unevenness can be avoided, and the garlic surface is constantly ventilated with a circulating air, so that the waste gas released from the garlic itself is quickly removed, and the garlic is aged well without rot.
Further, all or part of the ceiling, floor, and four-sided wall surface of the aging room is covered with indoor surface covering means made of natural wood, and a stool-shaped shelf on which a container for storing raw garlic can be placed is disposed. The bottom surface of the container means is also shaped like a slat, and all or part of the shelf means and the container means are made of natural wood. Furthermore, an indoor air replacement means for replacing a part of the circulating wind with the outside air continuously or intermittently is provided.
Thereby, the shelf and the container of the container means are made of natural wood. As will be described later, natural wood adsorbs malodorous gases such as sulfur compounds generated during the aging process to prevent diffusion into the atmosphere.Furthermore, the mechanism is unknown, but once adsorbed odorous gas is absorbed. It is presumed to have an effect of reforming to odorless gas by reaction with wood components. Natural wood has many voids inside the tissue, absorbs moisture as free water, and further has a function of adsorbing moisture on the surface and maintaining equilibrium with moisture in the atmosphere. With these functions of natural wood, good humidity conditions can be maintained, and when workers work in the aging room, the room can be prevented from falling into a bad odor working environment, and stable aging quality processed garlic is good. Can be manufactured in a working environment.
In order to maintain the room of the ripening device means at a constant temperature and humidity with the minimum energy, the ripening device means becomes a closed system. However, when it is closed, some residual components that cannot be modified even with natural wood accumulate successively, causing problems. In the present invention, a closed system is avoided, and means for partially replacing with fresh outside air is provided. As a result, while maintaining economical thermal efficiency, it is possible to avoid the harmful effect of accumulating unresolvable waste gas generated in the aging process in the room.
The standard aging conditions determined by the combination of the temperature and humidity in the two steps are a temperature of 90 ° C., a humidity of 80%, a holding time of 168 hours, a temperature of 80 ° C., a relative humidity of 70%, and a holding time of 168 hours.
As a result, the processed garlic is typically aged at a temperature of 90 ° C., humidity of about 80% and a holding time of 168 hours in the first step of the aging process, and in a subsequent second step, the temperature of 90 ° C., humidity of about 80% and the holding time. Aged for 168 hours. It has been confirmed that these aging conditions are essential for obtaining good aging results. The temperature of about 90 ° C. is high, but the humidity is as high as 80%. Therefore, it is presumed that the processed garlic efficiently advances the aging reaction at high temperature without drying.

The method for producing processed garlic according to claim 2 is characterized in that the seawater is preferably deep sea water, more preferably deep sea water in Mioiso.
As a result, deep seawater is richer in minerals than general seawater, as will be described later, and its utilization has been studied in many ways. The deep sea water according to the present claim is one part of this. By immersing raw garlic in the deep sea water, processed garlic that is richer in nutrition than normal seawater can be produced. In the present invention, the effect is verified by the Owase deep sea water.

The process garlic manufacturing method of Claim 3 is aged by changing the said aging conditions continuously 3 times or more. That is, standard temperature 9 0 ° C. in the first step, at 1 68 hour hold at relative humidity 80% for ripening conditions, followed by standard second step Temperature 80 ° ° C., relative humidity 70% for 1 68 hour hold at ripening conditions, followed by the third standard temperature 6 0 ° C. step is 360 hours substantially retained at relative humidity 70% for ripening conditions.
The first step of the present claim is the same as the aging condition described in claim 1 . The ripening is completed by carrying out the three steps of this claim, but there are cases where some adjustment is required to accommodate individual differences in raw garlic.
Elucidation of aging mechanism according to the present invention is a future work, the claims in addition to the aging conditions described in 請 Motomeko 1, empirically found by an experiment the ripening conditions required to further complete the ripening It is a thing. Therefore, the processed garlic produced by applying these three steps maintains good quality in any of odor, appearance, taste, texture and nutritional value.

The processing garlic manufacturing apparatus according to claim 4 is an aging apparatus having means for realizing at least the following seven functions.
(1) The aging processing apparatus is composed of four chambers, an aging chamber, an outflow air path, a circulation path, and an inflow air path, and the air in the aging processing apparatus is circulated to circulate through the four chambers sequentially.
(2) The circulating air uniformly flows into the aging chamber due to the rectification effect of the ventilation holes provided on the floor surface of the aging chamber, and the effluent air flows due to the rectification effect of the ventilation holes provided on the ceiling surface of the aging chamber. Escape uniformly to the road.
(3) A constant temperature / humidity control means for maintaining room air in the aging room in an arbitrary constant temperature / humidity environment.
( 4 ) A room air uniformizing means for circulating or stirring the room air of the aging device means to make it uniform.
( 5 ) Indoor surface covering means for covering all or part of the indoor ceiling, floor and four-side wall surfaces of the ripening apparatus means with natural wood.
( 6) A slat-shaped shelf on which containers for storing raw garlic and processed raw garlic can be placed.
( 7) Indoor air replacement means for continuously or intermittently replacing part of the circulating wind with outside air .
With this apparatus, raw garlic is maintained under good aging conditions, and stable quality processed garlic can be produced.

In the processing garlic manufacturing apparatus according to claim 5 , charcoal paint is applied to the surface of the natural wood constituting the indoor surface covering means and the natural wood constituting the shelf means and the container means.
This charcoal paint has the same gas adsorption function as activated carbon, and it is presumed that it has the effect of deodorizing the adsorbed odorous gas like natural wood by further enhancing the gas adsorption capacity of natural wood and adsorbing gas. .

The processed garlic manufacturing apparatus according to claim 6 , wherein the natural wood that covers the indoor surface covering means, and the natural wood that constitutes the shelf means and the container means is cedar.
As far as the applicant has experimented, natural wood is more suitable for cedar than cypress because of its remarkable deodorizing effect. It is thought that cedar is smaller and lighter than cypress, has a large void ratio, and is rich in gas and moisture adsorption.

Processed garlic drinking water according to claim 7 is 10 to 20 parts by weight of the processed garlic according to any one of claims 1 to 3 , deep seawater adjusted to 100 parts by weight of physiological saline , It is the drinking water manufactured by stirring and mixing 3-10 weight part plum meat extract and 10-20 weight part honey .
This drinking water is deep sea water adjusted to physiological saline containing a well-balanced mineral, processed garlic according to the present invention containing a large amount of antioxidant components effective for lifestyle-related diseases, and a quenching effect effective for fatigue recovery. Since it is made by blending ume extract containing acid and honey which is delicious and also has antibacterial effect, it can be expected to have an effect as a functional beverage having a bioactive function.

The jasper according to claim 8 is 60 parts by weight of the processed garlic according to any one of claims 1 to 3 , 20 parts by weight of syrup, 14 parts by weight of honey, and 3 parts by weight of ginger powder. And 3 parts by weight of agar is heated, kneaded, poured into a mold of a predetermined size and cooled.
This candy ball is mainly composed of processed garlic according to the present invention containing a large amount of antioxidant components effective for lifestyle-related diseases, honey having an antibacterial effect, and taste improvement in the minimum varicella necessary for finishing candy balls It is made by kneading ginger powder, which has a large effect, and agar, which greatly contributes to improving the texture, and can be expected to be effective as a functional food effective for lifestyle-related diseases.

The sausage according to claim 9 comprises 65 parts by weight of fish meat, 10 parts by weight of meat, 5 parts by weight of the processed garlic according to any one of claims 1 to 3 , and 2 parts by weight of deep sea water. This is a method for producing a sausage made by kneading a water salt .
Since processed garlic contains a large amount of antioxidant components, the sausage to which it is added can be stored for a long time without the use of chemical additives such as preservatives and antioxidants.
Further, hamburger according to claim 10, a meat 80 parts by weight, component and the processing garlic according, the deep sea water salt 2 parts by weight, to any one of claims 1 to 3 5 parts by weight It is a manufacturing method of a hamburger made by including and kneading.
Since processed garlic contains a large amount of antioxidant components, hamburgers to which it is added can be stored for a long time without the use of chemical additives such as preservatives and antioxidants. In addition, in the case of pork among meat, special effects such as binding of vitamin B1 in pork and allicin in processed garlic and accumulating as energy in the body are recognized.

The invention according to the present application will be described below with reference to the drawings.
FIG. 1 shows an outline of manufacturing process conditions for processed garlic according to the present invention, FIG. 2 is a front view and a side view of an aging apparatus (aging apparatus means), and FIG. 3 is a plan view, a front view, and a side view of a tray (container means). FIG. 4 is a bird's-eye view showing a state in which garlic is arranged on the tray.
The processed garlic according to the present invention is manufactured by the manufacturing process of FIG.
When selecting raw garlic as a raw material, the raw material cost, stability of supply, availability, variety, place of production, presence or absence of agricultural chemicals at the cultivation stage, and the type of fertilizer applied during cultivation are selected. However, in the garlic processing method according to the present invention, the difference in varieties and production areas does not become a big problem, and basically it can be processed and produced under the same conditions. Here, the case of using raw garlic from Shandong Province, China, which has a lot of production results, will be described.

First, in the pre-treatment, if raw garlic procured from the production area contains roots and unnecessary stems, they are excised and arranged in a certain shape with skin. Next, dirt such as soil remaining on the surface is removed by washing with water, arranged on the bat so that the roots face down with skin, and soaked in deep ocean water prepared so that raw garlic does not float. Deep sea water has a lower temperature than general sea water, and the standard immersion time is 15 ° C. for 1 hour. At this time, mineral components that dissolve in the deep ocean water and are not contained in the raw garlic penetrate into the raw garlic due to osmotic pressure. The infiltration proceeds until the mineral concentration in the infiltrated garlic and the mineral concentration remaining in the deep sea water reaches an equilibrium, but it has been empirically verified that one hour of immersion has a sufficient effect. However, if the temperature of the deep ocean water is 15 ° C or lower, the immersion time should be longer, and if it is 15 ° C or higher, it should be shorter. The time adjustment at this time is adjusted based on the 10 ° C. half law in chemical reactions. Deep sea water is fresh every time and is not used repeatedly. Raw garlic may be immersed in the deep ocean water. However, raw garlic has a lower specific gravity than seawater and floats on the surface of deep ocean water, so it must be forced into the net together with the weight. Here, supplementing the Owase deep-sea water used as deep-sea water, as shown in Table 1, it is richer in nutrient salts such as nitrates, phosphates, and silicates than general seawater, and also has a balanced mineral content. There are features such as being included well.

After soaking, the raw garlic becomes treated raw garlic, drained and arranged in the tray shown in FIG. The tray is made by assembling the frame plate 40, side plate 41, and bottom plate 42 made of cedar cut to a prescribed size with stainless nails into the shape shown in FIG. 3, and the size is 700 mm × 700 mm × height 80 mm, approximately 100 pieces. That can accommodate the raw garlic. Since the bottom plate 42 is assembled to the frame plate 40 with a gap between the bottom surface of the tray, the gap is formed like a slat. The reason for using stainless steel nails for assembly is to provide corrosion resistance to seawater. Apply charcoal paint (trade name: Health Coat) to the surface of the cedar board. The purpose of this is to further strengthen the moisture and gas adsorption function of the cedar board.
When arranging the processed raw garlic on the tray, it is uniformly arranged in one layer as shown in FIG. 4 without overlapping two layers. Accordingly, an appropriate gap is formed between the processed raw garlics arranged, and the bottom surface of the tray is also scalloped, so that an air passage is formed in the vertical direction through the bottom of the tray even after the raw raw garlic is arranged.
The tray on which the processed raw garlic is arranged is carried into the aging apparatus 1 shown in FIG.

Here, the aging apparatus 1 will be described.
The aging apparatus 1 is provided with four chambers, an aging room 10, an inflow air path 12, an outflow air path 11, and a circulation path 35, with the structural material 5 installed on the foundation 6 as a frame. It is covered with a heat insulating material 8, a side heat insulating material 7, and a lower heat insulating material 9. The maturation room 10 is provided with a ceiling 13 and a floor 14, and a ceiling surface covering material 15, a floor surface covering material 17, and a wall surface covering material 16 are installed on the ceiling surface, the floor surface, and the side surfaces, respectively. The ceiling surface ceiling 13 and the ceiling surface covering material 15 are provided with a number of ceiling ventilation holes 18 through which the air passes through the aging chamber 10 and the outflow air passage 11, and the floor surface 14 and the floor surface clothing material 17. Similarly, a floor ventilation hole 19 penetrating the aging chamber 10 and the inflow air passage 12 is provided. The size of the vents is 10 mm in diameter and 400 per 1 m 2 of drilling density. The floor 14 is supported on the both ends by a pair of floor support members 25 supported by the structural member 5, and the center portion is supported by the floor support base 23 and the floor support member 24. The indoor volume of the aging chamber 10 is 6 m long × 3 m wide × 2.1 m high.

A worker's work passage 20 is provided at the center of the maturing chamber 10, and shelves are provided on both sides of the work passage 20 from the floor surface to the ceiling. The vertical space between the shelves is 150 mm, and the trays are supported by three rails on the side of the tray, the opposite side (wall surface), and the center of these. Thus, the number of trays that can be placed on the shelf is maximized while ensuring the ease of inserting / removing the tray into / from the shelf and the uniformity of the circulation of the room air. The shelf is made of cedar as well as the tray, and the surface is coated with charcoal paint. A drip-proof illumination 26 is installed on the ceiling 13 of the work passage 20 and is turned on for illumination only when performing indoor work. The operator opens and closes the door 28 and enters and exits the aging room 10. A temperature sensor 44 and a humidity sensor 45 are installed at appropriate locations in the room as temperature and humidity measurement sensors for maintaining the aging room at a constant temperature. Moreover, in order to promote the uniformity of the temperature and humidity of the indoor space, an air stirrer that is commonly used as necessary is additionally installed.

The inflow air passage 12 is a space provided under the floor 14 of the aging chamber 10, and a floor support 23, a floor support member 24, a steam pipe 21, a pipe support member 22, and the like are arranged. The inflow air passage 12 is provided to uniformly eject the warm air adjusted to the set temperature and the steam 39 ejected from the steam pipe 21 from the floor vent hole 19 of the aging chamber 10.
A heat exchanger 36, a pneumatic blower 29, an intake air intake damper 47, an exhaust damper 46, and a steam valve 37 are installed in the circulation path 35. The heat exchanger warms the air supplied to the aging chamber 10 to a predetermined temperature necessary for aging, the heat source is pressurized steam, and the temperature control is performed by controlling the amount of steam supplied to the heat exchanger by the electromagnetic valve 38. Do it. A blower 29 having an air volume of 120 m ³ was used. The intake damper 47 for taking in outside air can control the intake air amount to an appropriate amount by adjusting the opening / closing degree of the damper. Similarly to the intake damper 47, the exhaust damper 46 can control the exhaust amount to an appropriate amount by adjusting the opening / closing degree of the damper. The steam valve 37 is generated by a boiler (not shown), controls the supply amount of high-temperature and high-pressure steam supplied into the aging chamber 10 by the steam pipe 21, and controls the supply amount so that the humidity in the aging chamber 10 becomes the set humidity. Control.

Next, the warm air path of the aging apparatus 1 will be described.
The hot air circulated by being blown by the blower 29 receives the amount of heat corresponding to the temperature drop due to the circulation and the intake outside air from the heat exchanger 36, is heated to a predetermined temperature, and is sent out downward in the room of the circulation path 35. The air blowing direction is bent in the direction of the inflow air passage 12 as indicated by the supply air 30. That is, the warm air fed by the blower 29 is bent at a right angle in the process from the circulation path 35 to the inflow air path 12 to become a turbulent state and reach the inflow air path 12. The inflow air path 12 is maintained at a positive pressure with respect to the aging chamber 10, and when the turbulent warm air is ejected from the floor ventilation hole 19, it is rectified by the rectification effect of the floor ventilation hole 19 and the entire floor surface of the aging room 10. Blow out uniformly. Since the warm air flowing into the aging chamber 10 tends to flow through the passage 20 having a small airflow resistance, it is usually stirred by a fan-type air agitator provided at an appropriate position, and uniform hot air is applied to each shelf. Form a circuit. Note that the shelves and the trays placed on the shelves all adopt a scallop shape, so that there is ventilation, a hot air flow path is formed upward, and no stagnation occurs in the flow of hot air. In addition, the garlic placed and matured in the aging chamber 10 is constantly exposed to the circulating hot air, and necessary heat exchange, humidity exchange, removal of the waste gas generated by the aging reaction, etc. from the surface by the hot air, etc. Progresses. Also, in a room that is in a turbulent state due to air agitation, warm air containing waste gas generated by the ripening reaction collides with the tray, shelves, and the walls on all sides, and wastes the cedar wood and coated charcoal that make up these. Adsorb gas. Air agitation also has the effect of promoting the adsorption reaction and adsorption equilibrium at this time.

The warm air that has passed through the aging chamber and has reached the ceiling is uniformly blown out to the outflow air passage 11 as the outflow air 31 from the ceiling ventilation holes 18 provided in the entire ceiling surface. The ceiling ventilation hole 18 also has a rectifying effect and promotes the uniform flow of warm air in the aging chamber 10.
In addition, regarding the ceiling ventilation hole 18 and the floor ventilation hole 19, the diameter of the ventilation hole located in the ceiling and floor surface of the channel | path 20 with small air path resistance is made smaller than another part, and the air path resistance of this part is increased. Thus, the airflow resistance distribution of the entire aging chamber may be made uniform.
The warm air that has flowed out into the outflow air passage 11 is bent in the direction of the flow path, makes a round by flowing into the circulation path 35, and further repeats circulation. A part of the warm air in the outflow air passage 11 is diverted as the diversion air 32, and the discharge amount is determined by the opening / closing amount of the exhaust damper 46, and is discharged to the outside. Further, fresh intake air 34 is sucked through the intake damper 47 in accordance with the discharge amount. As will be described later, in the present invention, since the odorless gas (spent gas) non-bromide means is disposed in the hot air circulation path, the amount of fresh outside air having a low temperature can be minimized, and heating and humidification can be achieved. The necessary energy is minimized.

As for the temperature inside the aging chamber 10, temperature data observed by a temperature sensor 44 arranged at an appropriate position is collected by a controller (not shown), and the air volume of the blower 29 and the valve 38 according to the difference from the set temperature by PID control. Is maintained constant by a feedback control system that adjusts the amount of heat supplied to the heat exchanger 36. Similarly to the temperature control, the humidity control is performed by a controller (not shown) collecting humidity data observed by the humidity sensor 45 disposed at an appropriate position in the aging chamber 10, and the steam valve 37 is opened and closed according to the difference from the set humidity. Adjust the amount.

Next, the aging process of the processed garlic arranged on the tray and placed on the shelf in the aging apparatus will be described.
The aging conditions shown in FIG. 1 are what the inventors have experimented with various combinations of aging conditions and found empirically and empirically as the best aging conditions, and the details of the mechanism have not been elucidated. . Accordingly, the contents described as preferred embodiments shown here are not intended to limit the present invention, and it is easily understood that embodiments that do not depart from the spirit and scope of the present invention should also be included in the present invention. Let's be done.

In the aging process, 4 steps are continuously executed. That is, the first step is maintained for 7 days in an aged environment of 90 ° C. and 80% humidity, the second step is maintained for 7 days in an aged environment of 80 ° C. and 70% humidity, and the third step is 60 ° C. and humidity. Processed garlic is obtained by holding for 10 days in a 70% aging environment and for 5 days in a aging environment at a temperature of 60 ° C. and a humidity of 70% in the final fourth step. Since this processed garlic gradually turns black with the progress of aging and increases the blackness, the blackness can be one of the indicators of the aging degree. When the maturity is determined from the blackness, taste, odor, etc., the maturity at the end of the second step is determined to be 70%, and the maturity at the end of the third step is determined to be 90%. The maturity level at the end is 100%.

In addition, it is confirmed that ventilation is important in the aging process. In an experiment using a stainless steel container, spoilage occurs when raw garlic is put in a sealed stainless steel container and aged under the aging conditions of the above four steps. Normal aging and normal processed garlic are obtained. This fact is the basis for forming a warm air path that is constantly exposed to the circulating hot air in order to quickly remove the waste gas generated from the garlic surface in the aging apparatus 1.

In addition, when ripening while ventilating in a stainless steel container, ripening proceeds normally, but the waste gas generated at this time is presumed to be a sulfur compound and has a strong irritating odor. Also, when this pungent odor is produced in large quantities at production facilities, it makes it difficult for workers to get into the maturation room without wearing a gas mask, and it also causes bad odor pollution to the residents in the vicinity of the processing facility. It is a problem. The aging apparatus according to the present invention covers the aging room surface with cedar wood, uses cedar wood for shelf materials and tray materials, and additionally applies charcoal paint to these surfaces. The operator can work in the aging room without wearing a gas mask. Judging from these facts, cedar wood and coated charcoal have an irritating odor gas adsorbing function, and the adsorbing function functions semipermanently for a long time. It is presumed to have a function of reforming to odorless gas after adsorption and releasing it again. Stirring with warm air in the aging chamber promotes rapid adsorption of this irritating odor gas to cedar and coated charcoal, and release of non-brominated gas from cedar and coated charcoal, and ripening garlic quickly. It is presumed to have the effect of In addition, the generation of irritating odor gas occurs in a large amount in the first step, and decreases sharply after the second step. The first step shown in FIG. 1 is set at a high temperature of 90 ° C. It is assumed that the reforming reaction of the irritating odor gas, which is mediated (catalyzed) by engineered charcoal, to the non-bromide gas proceeds smoothly.

As a notable effect of cedar wood covering the surface of the aging room, there is a humidity adjustment function in addition to the odorless odor gas. In general, wood has a moisture absorption and desorption function. Inside the wood, bonding water that chemically bonds with cellulose, which is the main component, by hydrogen bonding, etc., and free water that physically exists in the minute gaps that exist between the wood fibers. Inherence is known. Among these, the free water adsorbed in the minute gap fluctuates according to the humidity change in the outside world. That is, when the external humidity changes from high humidity to a dry state, the adsorbed water is released. Conversely, when the external humidity changes from the dry state to high humidity, the external water is adsorbed. The moisture absorption and desorption changes at this time reach equilibrium more quickly as the temperature is higher. The humidity control of the aging chamber 10 is performed by opening and closing the steam valve 37 by automatic control by the controller based on the difference between the measured humidity data detected by the humidity sensor 45 disposed at an appropriate position in the aging chamber 10 and the set humidity data. This is done by adjusting the amount. However, it is not easy to maintain the humidity of the aging chamber 10 in a turbulent state by air agitation with the steam valve 37 alone. In particular, in the first process set at a high temperature of 90 ° C., it has been observed that when relying solely on the control by the steam valve, it is greatly deviated from the set humidity of 80% and falls into a dry state. In the present invention, the surface of the aging room is covered with cedar materials, and cedar materials are also frequently used for shelf materials and tray materials, and humidity control by the steam valve is complemented by the humidity control function of the wood itself. In addition, humidity control using steam valves is sensitive to instantaneous fluctuations and is subject to large fluctuations. However, the humidity control function using wood is slow and good due to the harmony of two types of humidity control functions. Realizes accurate humidity control. Needless to say, air agitation greatly contributes to uniform humidity in the aging room.

In the aging apparatus, it is necessary to uniformly promote the aging of all the processed raw garlic placed on the shelf. Among the factors governing aging, temperature, humidity, and ventilation are particularly important, but these factors are easily affected by the position in the aging room in an actual apparatus. Therefore, in order to reduce the quality variation in the same production lot of processed garlic and improve the product yield, the placement position on the tray shelf where raw garlic is arranged in the manufacturing process may be periodically moved. . Further, the shelf itself may be configured to be movable manually or automatically.

In the production of processed garlic according to the present invention, the skin surrounding the raw garlic spheres is not removed at all, and the finished product is finished as it is. The reason why skin removal is not performed is that the man-hours for skin removal can be saved, and that the adjacent pieces of flakes surrounded by the skin can be kept in the skin bag and kept isolated during the aging process. Uniform quality that can prevent the loss of shape and avoid the singular change and alteration of the surface when it is directly affected by the external environment through the effect of warm air and moisture in the aging room through the leather bag. The effect that the processed garlic is obtained. However, processing with the skin does not constitute a limiting requirement of the present invention. Even in the case without the skin, the processed garlic according to the claims can be produced in the same manner as with the skin.

Next, it will be explained that the processed garlic according to the present invention is an excellent food.
Table 2 shows component analysis data of processed garlic and raw garlic. It can be confirmed that the processed garlic is a food containing 2.5 to 4.0 times as much ingredients as raw garlic and condensed with nutrients. Moreover, the detailed analysis result about the amino acid of processed garlic is shown in Table 3, glutamic acid is contained especially abundantly, and this is estimated to be the effect of deep sea water. Moreover, in the comparative evaluation of processed garlic and raw garlic for antioxidant properties, processed garlic has an antioxidant effect that is 10.4 times that of raw garlic. Regarding the sugar content, an analytical value of processed garlic sugar content of 32 is obtained for 26.3 degrees of raw garlic. Thus, it can be seen that processed garlic is an excellent food that is significantly superior in terms of nutrients such as minerals and amino acids, antioxidant properties, and sugar content, rich in nutritional value, and delicious compared to raw garlic. Moreover, as a remarkable effect of processed garlic, for example, even if trying to take the nutrition of Table 2 by ingesting 100 g of raw garlic, eating 100 g of raw garlic directly is resistant and painful, and causes abdominal pain Is introduced in books. However, a large amount of processed garlic does not cause abdominal pain and can be taken while enjoying the texture.

The processed garlic according to the present invention can be further ripened under appropriate conditions after the aging step, for example, so that a high-quality wine is ripened for a long time and finished to a delicious taste. This is included in the technical scope of the present invention as a modification of the present invention.

The processed garlic alone has been described above, but the deep taste of processed garlic and the excellent characteristics as a functional food produce exceptional effects when combined with other ingredients.
Three examples of drinking water, jasper, kneaded products and processed products will be described below as this type of food.

First, the drinking water by this invention is manufactured as follows, for example.
10-20 parts by weight of processed garlic pasted into 100 parts by weight of deep sea water that has been desalted to 0.9%, which is the same as saline, leaving minerals, 3-10 parts by weight of plum extract, and honey Add 10 to 20 parts by weight, and stir and mix uniformly with a mixer. Processed garlic is crushed and suspended in brown, and further mixed with brown plum paste to give a brown drinking water. Tastefully harmonizes sourness and sweetness. The proportions of processed garlic, plum extract and honey vary considerably and can be adjusted to meet market demands.

Next, the jasper is manufactured as follows.
30 parts by weight of processed garlic paste, 30 parts by weight of processed garlic after drying, 20 parts by weight of starch syrup, 14 parts by weight of honey, 3 parts by weight of ginger powder and 3 parts by weight of agar Boiled in a pan, put in a mold of about 5 g, cool and harden. If the mass is not good, increase the amount of chickenpox. The appearance of the salmon is black and the texture is elastic and soft. It can be easily chewed and can be eaten without resistance even by those who do not have strong teeth. There is no problem even if ginger powder is removed according to taste or replaced with another one.

In addition, sausages and hamburgers are made as follows as examples of kneaded products and processed products. First, the case of sausage will be described. 65 parts by weight of salmon surimi, 10 parts by weight of pork mince, 7 parts by weight of egg, 15 parts by weight of starch, 3 parts by weight of sugar, and 2 parts by weight of deep sea water salt. Then, 3 parts by weight of calmag water and 5 parts by weight of processed garlic are kneaded, put into a sausage filling machine, packed in the intestines of pigs, boiled with boiling water after intestinal filling, and finished. In this case, the surimi of the fish meat is not limited to salmon and may be a commonly used food such as Oki Gis.

Next, in the case of hamburger, 70 parts by weight of minced pork, 10 parts by weight of beef minced meat, 5 parts by weight of eggs, 10 parts by weight of starch, 3 parts by weight of sugar, 2 parts by weight of deep sea water salt, and calmag 3 parts by weight of water and 5 parts by weight of processed garlic are kneaded and formed for hamburger to complete.

The aging process of processed garlic is shown. Sectional drawing of an aging apparatus is shown. The structure of a tray is shown. The appearance of processed raw garlic arranged in a tray is shown.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Aging apparatus 2 Garlic 3 Tray 10 Aging chamber 11 Outflow air passage 12 Inflow air passage 13 Ceiling surface covering material 16 Wall surface covering material 17 Floor surface covering material 18 Ceiling air vent 19 Floor air vent 30 Supply air 31 Outflow air 32 Diverging air 33 Exhaust air 34 Suction air 35 Circulation path 36 Heat exchanger 37 Steam valve 39 Steam 44 Temperature sensor 45 Humidity sensor 45

Claims (10)

Processing raw garlic to 1 hour of raw garlic to 15 ℃ seawater was immersed in a standard, and stored in a container means shelf arranged shelf means ripening chamber configurable soaker means in a constant temperature-humidity was placed and held, the temperature of the aging device unit, the ripening conditions determined by the combination of humidity is changed at least 2 consecutive steps or more, as a standard, respectively 7 days each aging condition, before holding the Kisho Risei garlic It has been aging process,
The aging processing apparatus is composed of four chambers, the aging chamber, an outflow air passage, a circulation passage, and an inflow air passage,
The air in the aging processing apparatus is circulated through the four chambers in order as circulation air, and the circulation air flows uniformly into the aging chamber by the rectifying effect of the ventilation holes provided in the floor surface of the aging chamber, Uniformly flows out to the outflow air passage by the rectifying effect of the ventilation holes provided in the ceiling surface of the aging room,
Constant temperature and humidity control means for maintaining the room air in the aging room in any constant temperature and humidity environment;
Room air homogenizing means for stirring and uniforming the indoor air of the aging room;
Indoor surface covering means for covering all or part of the ceiling, floor, and four-side wall surfaces of the room of the aging room with natural wood;
A slat-shaped shelf on which a container for storing the processed raw garlic can be placed;
Indoor air replacement means for continuously or intermittently replacing part of the circulating air with outside air, and
The bottom of the container means also has a scallop shape, and all or a part of the shelf means and the container means are made of natural wood,
The standard of the aging conditions determined by the combination of the temperature and humidity in the two steps is a temperature of 90 ° C., a humidity of 80%, a holding time of 168 hours, a temperature of 80 ° C., a relative humidity of 70%, and a holding time of 168 hours. Processed garlic manufacturing method. The method for producing processed garlic according to claim 1 , characterized in that the seawater is preferably deep ocean water, more preferably Mie-Owada deep ocean water. The aging conditions are changed continuously three times or more,
The first step is temperature 9 0 ° C., relative humidity 80%, the retention time of between 1 68 hours as standard,
The second step is a temperature 8 0 ° C., relative humidity 70%, the retention time of between 1 68 hours as standard,
The third step is Temperature 6 0 ° C., relative humidity 70%, and standard retaining time between 3 60 hours
A method for producing processed garlic according to any one of claims 1 to 2 . Raw garlic or treated raw garlic ripening and processing garlic that is immersed in seawater or processed garlic that is kept in a constant temperature and humidity aging chamber and ripened,
The aging processing apparatus is composed of four chambers, the aging chamber, an outflow air passage, a circulation passage, and an inflow air passage,
The air in the aging processing apparatus is circulated through the four chambers in order as circulation air, and the circulation air flows uniformly into the aging chamber by the rectifying effect of the ventilation holes provided in the floor surface of the aging chamber, Uniformly flows out to the outflow air passage by the rectifying effect of the ventilation holes provided in the ceiling surface of the aging room,
Constant temperature and humidity control means for maintaining the room air in the aging room in any constant temperature and humidity environment;
And indoor air uniformizing means for uniformly by 撹拌indoor air of the ripening chamber,
Indoor surface covering means for covering all or part of the ceiling, floor, and four-side wall surfaces of the room of the aging room with natural wood;
A slat-shaped shelf capable of placing a container for storing the raw garlic and processed raw garlic;
Indoor air replacement means for continuously or intermittently replacing part of the circulating air with outside air;
Processed garlic manufacturing apparatus characterized by comprising . Claim wherein the natural wood and constituting the interior surface covering means, characterized in that the charcoal paint is being applied to the surface of the natural lumber constituting the container means and shelf means constituted by the natural lumber 4. Processed garlic manufacturing apparatus according to 4. 6. The processed garlic manufacturing apparatus according to claim 4 , wherein the natural wood covering the indoor surface covering means, and the natural wood constituting the shelf means and the container means are cedar materials. . And the processing garlic according to any one of 10 to 20 parts by weight of claims 1 to 3, the deep sea water which has been adjusted to saline 100 parts by weight, and plum meat extract 3 to 10 parts by weight, 10 A method for producing processed garlic drinking water, which is produced by stirring and mixing -20 parts by weight of honey . 60 parts by weight of the processed garlic according to any one of claims 1 to 3 , 20 parts by weight of starch syrup, 14 parts by weight of honey, 3 parts by weight of ginger powder, 3 parts by weight of agar, A method for producing processed garlic jasper, which is manufactured by pouring into a mold having a predetermined size after kneading and cooling. Knead containing 65 parts by weight of fish meat, 10 parts by weight of meat, 5 parts by weight of the processed garlic according to any one of claims 1 to 3 , and 2 parts by weight of deep sea water salt. Manufacturing method of sausage . A method for producing a hamburger comprising 80 parts by weight of meat, 5 parts by weight of the processed garlic according to any one of claims 1 to 3 and 2 parts by weight of a deep seawater salt as components. .

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