KR100834688B1 - Aged Garlic and Its Method - Google Patents

Abstract

The present invention relates to a method of fermenting and aging the garlic, which is wrapped in the shell not peeled and the method of ripening,

Dry the whole garlic with hot air at a drying temperature of 30 to 40 ℃ with a wind volume of 140 to 400㎥ / min to reduce the moisture to 20 to 18% and separate the garlic into dry garlic. Re-drying the moisture to 18 to 16% by hot air drying at a flow rate of 400㎥ / min, fermenting and aging 150 to 270 hours at 105 to 40 ° C in a sealed state of dried garlic, and releasing the seal Hygienic maintenance and preservation in the process of pursuing economic benefits such as improving productivity and reducing labor costs by manufacturing the final drying step with 20 ~ 16% moisture at a constant air volume of 140 ~ 400㎥ / min at a temperature below 45 ℃ We can supply products that are very good, of high quality and reliable by our customers.

Garlic, Aged Garlic, Fermented Garlic, Black Garlic, Parmesan, Whole Garlic, Ripening Garlic, Fermenting Garlic

Description

Aged Garlic and Its Ripening Method {Aged Garlic and Its Method}

The present invention relates to aged aged garlic with a shell and a method of ripening the same, and more particularly, a side garlic wrapped in a shell that is not in a peeled state (hereinafter referred to as the garlic in the present invention is wrapped in a shell). It relates to fermented and matured garlic and its ripening method.

   Garlic has been widely used not only as a food ingredient but also as a medicine since ancient times, and various ingredients and effects of garlic have been proved in various fields such as food and medicine, and in recent years, various health foods that have matured garlic are also widely developed. .

  Garlic's unique taste and aroma is known to be caused by allicin, and when garlic's allylsulfide is converted to allicin by enzymes and heated, the enzyme's activity is lowered and allicin is reduced, reducing garlic's unique taste and aroma and enhancing sweetness. .

  This is because enzyme activity decreases due to heat, and allicin decreases, and the activity of antioxidants, polyphenols, flanoids and sugars increase, so garlic is matured using the ingredients and properties of garlic to make black garlic, black garlic extract, black garlic drink, etc. It is commercialized in form and kind.

  Black garlic is aged from Japan. Most ripe garlic is fermented and ripened for tens of days at 40 ~ 90 ℃. It will change into a good taste and texture.

  The aged garlic is produced by S-arylcysteine, an antioxidant that does not exist in raw garlic as a result of changes in the fermentation process, which increases the antioxidant power to remove free radicals and increases the content of SOD (Super Oxide Dismutase) to remove harmful oxygen. Anthocyanin components that increase the amount of production are also produced, which is very beneficial to the human body.

  The aged garlic is aged under the conditions of constant temperature and humidity to remove the irritating taste and smell of raw garlic to make it easier to consume and contain more beneficial elements to the human body. Along with the maturation methods, various methods have been proposed in patent publications.

  In Korean Invention Patent No. 10-0530386, a large number of raw garlic is self-fermented and aged at a constant temperature and humidity without using any additives to increase antioxidant power compared to raw garlic without impairing the original effectiveness of garlic and not present in raw garlic. It is described that it produces an S-arylcysteine material and has an effect of increasing polyphenol content.

  In Korean Invention Patent No. 10-0663168, the sprouts are sprouted on raw garlic and heat-treated, soaked in immersion liquids such as unfermented fermentation broccoli, flower mushroom extract, and mushroom extract, and hot hot air treatment and low temperature hot air for a certain time at a certain temperature and humidity. After treatment, it is dried by low temperature hot air treatment to give fermented germinated black garlic, reducing garlic's peculiar smell and irritation, and increasing the beneficial organic active compound in garlic to enhance antioxidant effect, increase polyphenol content, and increase beta glucan. Here's how to get garlic.

   In addition, the Republic of Korea Invention Patent No. 10-0738427 describes a method of aging the black garlic to be aged by wrapping with polyethylene.

    This is a process of wrapping the outer skin and the inner skin of garlic with a polyethylene fabric and placing it in a heat-resistant container for high temperature heat treatment for a predetermined temperature and time, and aging at a low temperature for a predetermined time under a predetermined temperature and humidity, supplying moisture, and drying the same. It relates to a method of aging through, and to have a similar effect, such as aged whole garlic without removing the outer skin and the inner skin with polyethylene fabric packaging to ensure that the high-quality garlic is aged while preserving the active ingredient as well as after aging It is described that the viscous garlic can achieve the effects of removing the outer skin and the inner skin of the viscous garlic and solving the non-productivity.

Looking at the problems of the conventional garlic aging method as follows.

In the case of aged garlic in the form of whole garlic, mold and decay progress due to insufficient release of moisture generated between the garlic side of the garlic and fermented inside of garlic during fermentation even if it is fully dried after fermentation. In many cases, problems occur in the distribution process, and consumers also have to eat the peel of whole garlic.

In the case of ripened garlic, there is a side that is easy to distribute as raw materials such as pouches in the form of a garlic, but the raw garlic can not guarantee hygienic distribution process, and it is inferior in preservation. In order to prevent this, it is inevitable that fermentation and aging in a small capacity of the aging machine may inevitably lower the yield.

   Particularly, in the conventional garlic fermentation and aging process, fermentation and aging are carried out in a peeled state, so a process of periodically supplying water by rapid evaporation of water is required, resulting in low productivity and high labor costs. The deterioration of product quality due to partial humidity imbalance due to forced water supply caused a high defect rate.

Aged garlic is fermented for a certain period of time at a certain temperature and humidity conditions. The garlic becomes brown in the process of fermentation of milky white garlic, then gradually turns dark brown to become black. Garlic is increased in antioxidants.

As described above, there are various ways of ripening garlic, but even if it depends on general ripening method or differentiated ripening method, the antioxidative activity of garlic is not very different and it is different according to test conditions, methods and samples. The development of the aging method for increasing antioxidant power is meaningless, but rather the solution of the above-mentioned problems in production, distribution, and quality control during fermentation of garlic is more critical to quality. As it affects, it is more urgently needed to develop a maturation method that creates new profits such as more productive, excellent preservation, and visually identifiable product quality to give consumers confidence.

Therefore, in the present invention, by separating the whole garlic, which is constantly dried at a constant temperature with a constant airflow, into a side separator for making a side, and putting the peeled side garlic into a dryer, drying the dried garlic for a certain period of time by fermenting the dried garlic in a aging machine ( Fermentation after a certain drying process has the advantage that there is almost no defect rate and the color of the shell remains almost intact.)

The color of the skin is good and it keeps the skin even in the distribution process to prevent the occurrence of mold and maintain the hygienic condition of the aged garlic, which is excellent in preservation, evenly selected and excellent in quality. It is intended to provide aged garlic that can satisfy the reliability of the product.

Hot-dried whole garlic with air volume of 140-400㎥ / min at a drying temperature of 30-40 ℃ to reduce the moisture to 20-18%, and to separate it into a side garlic,

Drying the garlic again with the air volume of 140 ~ 400㎥ / min at a drying temperature of 30 ~ 40 ℃ re-drying the moisture to 18 to 16%,

Fermenting and aging 150 to 270 hours at 105 to 40 ° C in a sealed state of dried garlic,

    The fermented and aged aged garlic is finally dried at a temperature of 45 ° C. or lower at a constant air volume of 140 to 400 m 3 / min at 20 to 16% of moisture in an unsealed state.

The present invention does not require a forced water supply process in the fermentation ripening process by providing a fermentation ripening side garlic by separating the whole garlic toward the fermentation, thereby improving economic benefits, such as improved productivity and reduced labor costs. Not only can it be pursued, but also the shell can provide the products with excellent hygiene and preservation, evenly and excellent quality in the distribution process.

The color and condition of the shell can be used to visually check the quality of the product, which can satisfy the consumer's reliability.

The present invention is to ferment and mature the peeled side garlic by separating the whole garlic with a side garlic while the shell;

The whole garlic is hot-dried and then separated by dividing the whole garlic into the shell to divide it into the side. The separated garlic is put into the sealed space after drying, and aged and fermented at a standardized temperature.

In the aging process, a certain amount of air is added to prevent the color of the shell from changing by evaporating the humidity generated during the aging process. The fermented garlic is released from the sealed state and dried to a constant air volume to complete the aging process.

Looking at the present invention in detail through the following examples.

EXAMPLE

-Garlic Separation Process

Drop the moisture to 20 to 18% by primary drying, which is hot-air-dried whole garlic containing 20% or more of moisture at a drying temperature of about 30 to 40 ° C with a flow rate of 140 to 400㎥ / min.

Whole garlic is reduced to 20 to 18% of the water is divided into side garlic while dividing the side while being careful not to hurt.

A side separator may be used to separate the whole garlic into a side garlic, and the side garlic which is separated into the side garlic by being put into the side separator is selected using a size sorter.

For example, it is selected based on the diameter of 18mm or less, or more.

Separated Garlic Drying Process

Once the sorted garlic is in a well-ventilated plastic container, it is subjected to the above drying process once more.

That is, the side garlic separated from the whole garlic through the primary drying step may increase the water content in the process, so the secondary drying to hot air drying at a drying temperature of 30 ~ 40 ℃ at a wind volume of 140 ~ 400㎥ / min Water to 18-18%.

At this time, if the temperature is above 40 ℃, the garlic is rapidly dried and the tissue of the garlic is decomposed and physical properties change (because the garlic is cooked), so 40 ℃ or less is preferable, and sufficient air volume of at least 140㎥ / min for uniform drying. To supply.

This process yields dried garlic with 20-16% moisture.

-Fermentation and Aging Process

In the above-mentioned secondary garlic, the garlic is put in a plastic bag of constant thickness (0.05 ~ 0.08mm) inside a stainless steel box (wood, corrugated cardboard, etc.) having a certain degree of rust or a certain degree of humidity. It is fermented and aged for 150 to 270 hours at a normalized temperature between 105 and 40 ° C in a sealed state so as to be protected and maintained without.

In the fermentation process, the temperature is rapidly increased or the fermentation proceeds promptly without the time and air volume to release enough heat radiated instantaneously in the aging process for more than 24 hours at a high temperature of 95 ° C. or higher. Garlic's skin color changes, and the garlic becomes less elastic and receded, which also affects the quality of mature garlic.

Therefore, the initial temperature starts at 40 ° C and rises by 10-15 ° C at 2 hour intervals to prevent the garlic color from changing as the humidity in the garlic tissue gradually escapes.

The garlic is raised to 90 ~ 100 ℃ according to the humidity condition (the higher the dried garlic is), and the temperature is lowered sequentially while watching the garlic to 50 ℃ for 80 hours.

At this time, too rapid temperature change leads to rapid fermentation, which affects the sour, sweet and bitter taste of aged garlic.

Therefore, as described above, the garlic which is dried and fermented through 1st and 2nd stages has a bark that surrounds the fruit of garlic to protect and maintain the humidity at an appropriate level so that the fermentation may be gradually performed in response to temperature changes during drying and fermentation. As it progresses, the quality is excellent and the aging time can be shortened.

In the existing garlic fermentation process, plastic bags are used to ferment the garlic without fermentation while protecting and maintaining the humidity. As a result, rapid evaporation of water occurs, and as a countermeasure, it is forced to supply water daily. Productivity has deteriorated and labor costs have increased, and mandatory water supply has caused some humidity imbalances, resulting in many failure rates.

However, as in the present invention, if the garlic is kept in a plastic bag and maintains humidity, it is not necessary to supply moisture until fermentation under the assumption that the drying process is carried out. The fermentation can proceed sufficiently with moisture generated from.

      -Air flow supply process

      And by supplying the air volume of 140 ~ 400㎥ / min in the step of the aging may evaporate the humidity more than necessary during the fermentation process to allow the fermentation to proceed slowly so that the color of the shell does not turn black.

Even if the garlic is dried and the moisture reaches 20 to 16%, the garlic skin color turns black due to the moisture generated from the garlic, unless the air volume is supplied in the fermentation aging process. Should be.

   If the temperature is raised rapidly to shorten the fermentation period, the air volume should also be raised to balance the moisture removal.

   On the other hand, the existing aging machine only controls the temperature without any air volume, so it cannot remove enough moisture when fermenting garlic with the appropriate moisture content above, and there is no built-in drying device. Even when aged raw garlic is aged, the color of some (30%) garlic skin is changed, and if it is aged at low temperature (below 90 ℃) in order to prevent this, it causes long-term (15-18 days) of ripening and Since there is a temperature deviation in the vessel, it has a problem such as generating a large defect rate.

   In the present invention, a hot air supply port and a drying device are built in, and a aging machine equipped with a humidity control device in the aging room is used.

    Final drying process

     Garlic after fermentation and aging process is 20 ~ 16% moisture of garlic with a constant air volume of 140 ~ 400㎥ / min at a temperature of 45 ℃ or less in a state of being released from plastic bags to prevent the skin color from changing in the drying process. Finally dry.

   At this time, if the drying temperature is above 45 ℃, the physical and chemical components of the garlic may change, so be careful and the color of the shell may change.

Claims (3)

Drying the whole garlic with hot air at a drying temperature of 30 to 40 ° C. at a flow rate of 140 to 400 ㎥ / min to reduce the water to 20 to 18% and separating the garlic into a garlic; Drying the side garlic again in a drying air temperature of 140 ~ 400㎥ / min air flow at a drying temperature 30 ~ 40 ℃ re-drying to 18 ~ 16% moisture, Fermenting and aging the dried garlic for 150 to 270 hours at a temperature of 105 to 40 ° C. in a sealed state, The fermented, aged garlic is characterized in that the step of final drying to 20 to 16% moisture at a temperature of 140 ~ 400㎥ / min constant air at a temperature of 45 ℃ or less in the state of sealing off the gourd. First drying step of dividing whole garlic into hot air drying at a drying temperature of 30 to 40 ℃ with air volume of 140 to 400㎥ / min to reduce water to 20 to 18%, Secondary drying step of drying the side garlic separated in the first drying step again by hot air drying at an air temperature of 140 ~ 400㎥ / min at a drying temperature of 30 ~ 40 ℃, 18 ~ 16% moisture, Fermenting and aging 150 to 270 hours at a normalized temperature between 105 and 40 ° C. in a state in which the secondary dried garlic is sealed, A method of aging the garlic, characterized in that the step of the final drying in 20 to 16% moisture at a temperature of 140 ~ 400 ㎥ / min at a temperature of 45 ℃ or less in the state that the process is finished sealing. Dry the whole garlic with hot air at a drying temperature of 30 to 40 ℃ with air flow of 140 to 400㎥ / min, and firstly dry the moisture to 20 to 18%, and divide it into side garlic. Drying again with hot air at a drying temperature of 30 to 40 ° C. at a flow rate of 140 to 400 ㎥ / min, followed by secondary drying to 18 to 16% of moisture. Fermenting and aging 150 to 270 hours at a standardized temperature of 105 to 40 ° C. in the sealed state by putting the dried garlic into a plastic bag in a box; In the fermentation process, the initial temperature starts at 40 ° C and rises by 10-15 ° C at 2 hour intervals to prevent the skin color from changing, and increases to 90-100 ° C according to the humidity of the garlic, and then for 80 hours. Watching the state of the garlic up to 50 ℃ sequentially step down the temperature,      Supplying air volume of 140 ~ 400㎥ / min in the fermentation process to evaporate the humidity more than necessary so that the color of the shell does not turn black;      During the fermentation, the garlic is dried to supply air volume of 140㎥ / min to remove moisture generated from the garlic, even at 20 to 16% moisture. After the fermentation and aging process of the end of the plastic bag in the state of releasing the sealing of the plastic bag at a temperature of less than 45 ℃ constant air volume 140 ~ 400 ㎥ / min characterized in that the final drying to 20 to 16% moisture Method of ripening garlic.