KR100834689B1 - Aged garlic and its method - Google Patents

Abstract

A method for aging a whole bulb of garlic is provided to dispense with a moisture supply process, enhance the productivity, and remarkably shorten the aging time. A method for aging a whole bulb of garlic comprises the steps of: (a) firstly drying a whole bulb of garlic with hot air of 140~400m^3/min at 20~45°C for the water content to reach 20~16%; (b) sealing the firstly dried whole bulb of garlic in a plastic wrapper(3), and fermenting it in a fermentation box(1) mounted with corrugated board(2) at 105~40°C for 150~270hr; and (c) secondly drying the fermented whole bulb of garlic with air of 140~400m^3/min at 45°C or below for the water content to reach 20~16%.

Description

Aged Garlic and Its Method

The present invention relates to a method of ripening whole garlic, and more particularly, to a method of ripening whole garlic so that the skin color of the whole garlic does not change.

    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, allicin decreases, antioxidant activity, 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 garlic is fermented and ripened for 10 days at 40 ~ 90 ℃. As garlic's organic matter is decomposed, it reduces garlic smell and increases fructose content. 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.

  Korea Invention Patent No. 10-0530386 is self fermentation of a number of raw garlic at a constant temperature and humidity without using any additives to increase the antioxidant power compared to raw garlic and does not exist in raw garlic without compromising the original effectiveness of garlic The present invention relates to a method of producing aged garlic to increase the amount of polyphenols and to produce S-aryl cysteine,

  Raw garlic is aged at 40 ~ 90 ℃ for 280 ~ 320 hours hot air, 38 ~ 42 hours dried and aged again for 20 ~ 30 ℃ hot air 30 ~ 50 hours to produce aged garlic, which requires a relatively long fermentation time and productivity It was extremely falling.

  And, Republic of Korea Invention Patent No. 10-0663168 is germinated heat treatment by germinating sprouts of raw garlic, immersed in immersion liquid such as brown rice fermentation, matsutake mushroom extract, situation mushroom extract and hot hot air treatment and low temperature for a certain time at a certain temperature and humidity After hot air treatment, it is dried again 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. This method has been proposed to obtain the garlic containing, which is a lot of time for heat treatment during 230 ~ 270 hours and hot air treatment for 40 ~ 80 hours, in addition to the time after heat germination and soaking in the soaking solution As a result, it was also low productivity due to long fermentation time.

   In addition, the Republic of Korea Invention Patent No. 10-0738427 is wrapped in a polyethylene fabric and the garlic removed the outer skin, the inner skin and heat-treated in a heat-resistant container for a high temperature heat treatment for a certain temperature and a certain time, and aged at a low temperature under a predetermined temperature and humidity and moisture It relates to a method of aging of black garlic, which is packaged with polyethylene fabric and aged through a process of aging through a process of drying after supplying the same, and has a similar effect as aging of whole garlic without removing the outer skin and the inner skin with polyethylene fabric packaging. By making it possible to preserve the active ingredient as much as possible, it is possible to ripen high-quality garlic, and at the same time, it is possible to obtain the effect of eliminating the cumbersome and unproductive work of removing the outer skin and the inner skin from the viscous garlic after aging. But

    The high temperature heat treatment for 24 to 60 hours, the low temperature aging step for 360 to 480 hours, and the water supply for 48 to 72 hours were required for the fermentation process, so that efficient productivity could not be provided.

The following is a summary of the problems of the existing garlic aging method and the like.

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, many 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 supplying water periodically by rapid evaporation of water is essential and productivity is decreased by aging through a long fermentation time. Problems such as high labor costs and decay due to partial humidity imbalance due to forced water supply have caused high quality defects as well as product quality.

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

    As described above, there are various ways of aging garlic. However, depending on general aging methodology or differentiated aging method, the antioxidative activity of garlic is not very different. As it shows the value, the development of the aging method for increasing the antioxidant power is not meaningful. Rather, it solves the problems arising from the above-mentioned production and distribution, quality control, etc. in the process of fermenting garlic and shortening the aging time. As the measures have a more decisive effect on quality and productivity improvement, the aging that creates new profits through solving these problems is more productive, more preservable, and the quality of the product can be visually identified to give consumers confidence. Development of the method was required.

Therefore, the present applicant separates the whole garlic which is constantly dried at a certain airflow with a constant air flow into the side separator, and puts the peeled garlic into the dryer for a certain period of time, and the dried side garlic is fermented and aged in a aging machine. After the drying process, fermentation is carried out so that there is almost no defect rate and the color of the shell remains almost intact. The color of the shell is good and the shell is kept in distribution to prevent mold and maintain the hygienic condition of aged garlic. Invention has been invented for aged garlic that can satisfy consumers with excellent quality products. (Invention Patent Application No. 10-2007-0080964)

    In the present invention, as in the present invention, the method of preparing the aged garlic, the whole garlic is dried below a certain moisture at a constant air flow at a predetermined temperature as in the previous invention, and the dried whole garlic is fermented and matured in a ripening machine. Through the fermentation process performed after roughness, there is almost no defect rate and the color of the shell is almost intact, so the color of the shell is good and the quality is excellent. To supply

   In addition, the present invention is intended to improve the productivity and the aging of garlic garlic compared to the manufacturing process of conventional aged garlic by eliminating the need for a water supply process for the whole garlic with a peel, significantly shortening the aging time.

The present invention, the step of drying the whole garlic by hot air drying the first 20 to 16% moisture,

Sealing and drying the dried whole garlic,
The fermented whole garlic is made to release the seal and the final drying step of 20 to 16% moisture,

It is made of a fermentation box having a suitable strength, and a corrugated cardboard to be installed inside the fermentation box to contain the moisture generated in the fermentation box, and a plastic bag in which the whole garlic is inserted and sealed.

The present invention does not require a forced water supply process in fermentation ripening process of whole garlic, it is possible to pursue economic benefits, such as improved productivity and reduced labor costs, as well as excellent hygiene and preservation in the distribution process by the shell, even and quality It is excellent, and it is possible to check the quality of the product through the color and condition of the skin with the naked eye, so that it can satisfy the consumer's reliability. By maximizing the reduction of aging time and maximizing productivity, it is possible to expect the advantages of being able to supply high quality products more cheaply.

   The present invention is to ferment and ripen in a shell while dried to a predetermined moisture or less with whole garlic with a peel;

It is intended to achieve high quality of aged garlic by shortening the fermentation time of garlic through drying and supplying the air volume in the ripening period, and improving the productivity by maintaining the color of the skin as it is.

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

Example 1

-First drying process

20 ~ 16% water content of 20 ~ 16% of bark garlic (with root and some parts of the outer shell) with hot air drying at a temperature of 140 ~ 400㎥ / min at a temperature of 20 ~ 45 ℃. Dry to%.

At this time, when the temperature is increased to 45 ℃ or more, the drying of the garlic begins to be accompanied by changes in the physical properties of the garlic (because the garlic is ripe), it is preferable to maintain the temperature below 45 ℃,

Supply sufficient air volume at 140㎥ / min for uniform drying.

If fermented whole garlic containing moisture does not go through the above-mentioned drying process, the color of garlic peel may be discolored while moisture does not escape during the fermentation process. The initial drying process, which drops to%, is a very important process.

-Process of fermentation by fermentation box

Through the first drying process, the whole garlic dried at a moisture content of 20 to 16% is fermented and aged in a fermentation box 1 made of stainless steel having a certain strength for protecting the whole garlic.

Fermentation box (1) inside the fermentation in order to be able to stay in the fermentation box (1) to some extent without the moisture generated itself in the fermentation box (1) by the high temperature heat and hot air as shown in FIG. Corrugated board 2 is installed in the box 1.

And the dried garlic is put in a plastic bag (3) of a predetermined thickness in a sealed state so that moisture does not evaporate rapidly into the fermentation box (1) to 150 ~ 270 hours at a temperature between 105 ~ 40 ℃ Ferment.

The plastic bag 3 is sealed in a loose hermetic state in which residual air remains inside, not in a completely hermetic state.

When the temperature is rapidly increased during the fermentation process, the fermentation proceeds rapidly without any time for releasing the moisture from the raw garlic, and thus, homelessness occurs due to rapid temperature fluctuations, and thus, the color of the whole garlic is changed.

Therefore, the initial temperature starts at 40 ° C and gradually increases by 10 to 15 ° C at 2 hour intervals so that the humidity of the whole garlic gradually escapes and prevents the temperature change of the whole garlic by preventing sudden temperature fluctuations.

Depending on the humidity of the whole garlic (the dried garlic is higher temperature) to 80 to 105 ℃ to increase the temperature afterwards while watching the fermentation of garlic to 60 ℃ for 80 hours.

At this time, too rapid temperature change affects the sour, sweet and bitter taste of aged whole garlic.

The whole garlic of the drying and fermentation process is excellent in quality because the shell surrounding the garlic fruit protects and maintains the humidity of the garlic fruit at an appropriate level so that the fermentation proceeds gradually in response to the temperature change in the drying process and the fermentation process. This can shorten the overall aging time.

In the past garlic aging process, the raw garlic (canned garlic) with the peel removed is added as it is aged without the use of plastic bags. Labor costs have risen, and forced water supply in particular has caused some humidity imbalances, resulting in a high failure rate (average 30%).

However, whole garlic fermented at high temperature by being put into the plastic bag 3 does not need any water supply until the fermentation and moisture is supplied by the moisture generated inside the plastic bag 3 in the state of being embedded in the plastic bag 3. Fermentation proceeds sufficiently.

In the fermentation box 1 is preferably made of stainless steel, etc., with proper strength to protect the whole garlic from impact without rust,

Corrugated cardboard (2) is made of a deep internal corrugated core and a lot of bone is preferably carried out to be able to hold the moisture generated inside the fermentation box 1 with good water absorption.

In addition, the vinyl cloth 3 has a thickness of 0.05 to 0.08 mm, which is too thin, and when the thickness is too thin, the moisture quickly escapes. On the contrary, when the thickness is too thick, the release of the moisture is not well achieved. Suitable thicknesses of 0.05 to 0.08 mm are preferred.

Of course, the corrugated cardboard (2) and the vinyl forge (3) is a matter of course that can be carried out by replacing the equivalent equivalents that can perform the same function and role even if they differ from the material and the like.

Hot air supply process

   In the fermentation box (1) in the fermentation process by supplying the air volume of 140 ~ 400㎥ / min to evaporate more than the humidity generated in the fermentation process to allow the fermentation to proceed slowly so that the color of the shell does not turn black do.

   Even if the garlic is gradually dried and the water content is 20 to 16%, if the constant air volume is not supplied to the fermentation ripening machine, the moisture of the garlic itself will contain a lot of moisture, and the color of the garlic peel turns black. The air volume of / min should be supplied to maintain proper moisture at all times.

  If the temperature is raised rapidly to shorten the maturation period, the air flow rate should be raised to adjust the water removal balance.

   On the other hand, the existing aging machine only controls the temperature without any amount of air flow, so it is not able to sufficiently remove the moisture generated during fermentation of whole garlic with the appropriate moisture content, and there is no drying device, so the moisture is 20 to 16%. Even when aged raw garlic is aged, some (30%) garlic skin color changes, and to prevent this, continuous fermentation at low temperature (below 90 ℃) causes prolonged ripening period (15-18 days). Since there are problems such as frequent temperature deviations in the aging box to generate a lot of 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 is used in the aging room.

    -Finish drying process

   In order to prevent the fermented whole garlic from changing the color of the shell during the drying process, the whole garlic is moisturized at a constant air flow of 140 to 400m 3 / min at a temperature of 45 ° C. or lower in a state of being released from the plastic bag 3. Final drying in% completes the ripening of whole garlic.

   At this time, when the drying temperature is 45 ℃ or more may change the physical chemical composition of the whole garlic fermentation and aging after drying, be careful to increase the drying temperature during drying and be careful not to change the color of the shell.

  The following Example 2 is a part of the process of Example 1 and varying the range of the temperature and air volume.

Example 2

-First drying process

20 ~ 30 Moisture content 20 ~ 30 by drying hot whole garlic (root garlic and root parts removed unnecessary parts) containing 30% or more moisture at 110 ~ 500㎥ / min air volume at 10 ~ 45 ℃ Dry to%.

At this time, if the temperature is increased to 45 ° C. or higher to dry the whole garlic with a water content of 20 to 30%, the drying of the garlic starts to accompany the change of the physical properties of the garlic (because the garlic is ripe), and therefore it is preferable to maintain the temperature below 45 ° C.

Supply sufficient air volume at 110㎥ / min or more for uniform drying.

If the fermented whole garlic does not go through the drying process described above, the color of the garlic peel may be discolored while the moisture does not escape during the fermentation process. The initial drying process, which drops to%, is a very important process.

-Process of fermentation by fermentation box

Whole garlic dried at a water content of 20 to 30% is fermented and aged in a fermentation box (1) made of stainless steel or the like having a certain strength to protect the whole garlic.

Fermentation box (1) inside the fermentation in order to be able to stay in the fermentation box (1) to some extent without the moisture generated itself in the fermentation box (1) by the high temperature heat and hot air as shown in FIG. Corrugated board 2 is installed in the box 1.

And the dried garlic is put in a plastic bag (3) of a predetermined thickness in a sealed state so that moisture does not evaporate rapidly into the fermentation box (1) to 140 ~ 290 hours at a normalized temperature between 115 ~ 30 ℃ Ferment.

The plastic bag 3 is sealed in a loose hermetic state in which residual air remains inside, not in a completely hermetic state.

When the temperature is rapidly increased during the fermentation process, the fermentation proceeds rapidly without any time for releasing the moisture from the raw garlic, and thus, homelessness occurs due to rapid temperature fluctuations, and thus, the color of the whole garlic is changed.

Therefore, the initial temperature starts at 40 ° C and gradually increases by 10 to 15 ° C at 2 hour intervals so that the humidity of the whole garlic gradually escapes and prevents the temperature change of the whole garlic by preventing sudden temperature fluctuations.

Depending on the humidity of the whole garlic (the dried garlic is higher temperature) to 80 to 115 ℃ and then to 80 ℃ for 60 hours to watch the fermentation status of the garlic sequentially lower the temperature.

At this time, too rapid temperature change affects the sour, sweet and bitter taste of aged whole garlic.

The whole garlic of the drying and fermentation process is excellent in quality because the shell surrounding the garlic fruit protects and maintains the humidity of the garlic fruit at an appropriate level so that the fermentation proceeds gradually in response to the temperature change in the drying process and the fermentation process. This can shorten the overall aging time.

In the past garlic aging process, the raw garlic (canned garlic) with the peel removed is added as it is aged without the use of plastic bags. Labor costs have risen, and forced water supply, in particular, has caused some humidity imbalances, leading to high failure rates (30% on average).

However, whole garlic fermented at high temperature by being put into the plastic bag 3 does not need any water supply until the fermentation and moisture is supplied by the moisture generated inside the plastic bag 3 in the state of being embedded in the plastic bag 3. Fermentation proceeds sufficiently.

In the fermentation box 1 is preferably made of stainless steel, etc., with proper strength to protect the whole garlic from impact without rust,

Corrugated cardboard (2) is made of a deep internal corrugated core and a lot of bone is preferably carried out to be able to hold the moisture generated inside the fermentation box 1 with good water absorption.

In addition, the vinyl cloth 3 has a thickness of 0.05 to 0.08 mm, which is too thin, and when the thickness is too thin, the moisture quickly escapes. On the contrary, when the thickness is too thick, the release of the moisture is not well achieved. Suitable thicknesses of 0.05 to 0.08 mm are preferred.

Of course, the corrugated cardboard (2) and the vinyl forge (3) is a matter of course that can be carried out by replacing the equivalent equivalents that can perform the same function and role even if they differ from the material and the like.

Hot air supply process

   In the fermentation box (1) in the fermentation process by supplying a flow rate of 110 ~ 500㎥ / min to evaporate more than the humidity generated in the fermentation process to allow the fermentation to proceed slowly so that the color of the shell does not turn black do.

    Even if the garlic is gradually dried and the moisture reaches 20 to 30%, if the constant air volume is not supplied to the fermentation ripening machine, the garlic peel color will turn black because the moisture generated from the garlic itself changes to 110. The air volume of / min should be supplied to maintain proper moisture at all times.

  If the temperature is raised rapidly to shorten the maturation period, the air flow rate should be raised to adjust the water removal balance.

   On the other hand, the existing aging machine only controls the temperature without any amount of air flow, so it is not able to sufficiently remove the moisture produced during fermentation of whole garlic with the appropriate moisture content. Even when fermented raw garlic is aged, some (30%) garlic skin color changes, and to prevent this, continuous fermentation at low temperature (below 90 ℃) causes prolonged ripening period (15-18 days). And the temperature deviation in the maturation frequently causes a lot of failure 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.

    Finishing drying process

   The fermented whole garlic after the fermentation process has been released from the plastic bag (3) in order to prevent the change of the shell color in the drying process at a temperature of 45 ℃ or less at a constant air flow 110 ~ 500㎥ / min moisture 20 ~ 30 Final drying in% completes the ripening of whole garlic.

   At this time, when the drying temperature is 45 ℃ or more may change the physical chemical composition of the whole garlic fermentation and aging after drying, be careful to increase the drying temperature during drying and be careful not to change the color of the shell.

1 is a cross-sectional view of the step of fermentation into a fermentation box during the production process according to the present invention

☞ Explanation of the main symbols used in the main part of the drawing ☜

1: fermentation box

2: corrugated board

3: plastic bag

Claims (7)

Drying the whole garlic with hot air at a drying temperature of 20 to 45 ° C. at a flow rate of 140 to 400 ㎥ / min, initially drying the moisture to 20 to 16%, Fermenting the dried whole garlic at 150 to 270 hours at a temperature of 105 to 40 ° C., The fermented whole garlic fermentation method of the whole garlic, characterized in that consisting of the final step of 20 to 16% moisture at a temperature of 140 ~ 400㎥ / min at a temperature of 45 ℃ or less. Drying the whole garlic with hot air at a drying temperature of 20 to 45 ° C. at a flow rate of 140 to 400 ㎥ / min, initially drying the moisture to 20 to 16%, Fermenting 150 to 270 hours at a temperature of 105 to 40 ° C. in a state where the dried whole garlic is sealed,      The fermented whole garlic fermentation method of the whole garlic, characterized in that consisting of the final step of 20 to 16% moisture at a temperature of 140 ~ 400㎥ / min at a temperature of 45 ℃ or less in the state of releasing the seal. Drying the whole garlic with hot air at a drying temperature of 20 to 45 ° C. at a flow rate of 140 to 400 ㎥ / min, initially drying the moisture to 20 to 16%, Fermenting 150 to 270 hours at a temperature of 105 to 40 ° C. in a state where the dried whole garlic is sealed, In the fermentation process, the initial temperature is increased to 10 ~ 15 ℃ at intervals of 2 hours starting at 40 ℃, Depending on the humidity of the garlic to 90 ~ 105 ℃ step for 80 hours after the step of sequentially lowering the temperature while watching the garlic to 60 ℃,      Supplying the air volume of 140 ~ 400㎥ / min in the fermentation process to evaporate the humidity more than necessary in the fermentation process so that the color of the shell does not change,      During the fermentation, the whole garlic is dried to supply the air volume of 140㎥ / min to remove the moisture generated even in 20-16% of moisture. The fermented whole garlic fermentation method comprising the step of finally drying the moisture 20 to 16% at a temperature of 140 ~ 400㎥ / min at a temperature of 45 ℃ or less in the state of releasing the sealing. The method of claim 2 or 3, The first dried whole garlic fermentation method comprising the step of fermenting 150 ~ 270 hours at a temperature of 105 ~ 40 ℃ put into a fermentation box installed inside the cardboard in a sealed state in a plastic bag. The method of claim 4, wherein The first dried whole garlic fermentation method of the whole garlic, characterized in that sealed in a plastic bag of 0.05 ~ 0.08mm thick. delete delete

Images