KR100922135B1 - Manufacturing method of maturing taking effect garlic - Google Patents

Abstract

This invention is to make the anti-aging process using the ocher and charcoal, and the fermentation process of cold-cooked garlic several times, and the low-temperature fermentation process using natural cave environment. A method of producing a fermented garlic, which is increased so as to obtain a red garlic which turns into a mauve color without a garlic smell and a spicy taste at all. A half-grilled garlic manufacturing process, which is a first step process of heating the uncooked raw garlic for 25-45 minutes at a heating temperature of 120-140 ° C. to produce a soft-boiled garlic that softens the raw garlic tissue; A room temperature aging process as a second step of preparing the aged garlic in a loess charcoal aging room made of ocher and charcoal for 9-12 hours at a temperature of 35-40 ° C .; Including the third step of the low temperature fermentation process to allow the aged garlic to be fermented for 9-12 hours in a low temperature fermentation chamber maintaining the temperature of 3-5 ℃, the room temperature aging process and the low temperature fermentation process is repeated 7-9 times It provides a manufacturing method performed by.

Fermented garlic, manufacturing method of fermented garlic, red garlic

Description

Manufacturing method of aged fermented garlic {Manufacturing method of maturing taking effect garlic}

1 is a product photograph of the fermented garlic prepared by the present invention.

The present invention relates to a method for producing garlic fermented and fermented, and more specifically, it is possible to mass produce it to increase the external competitiveness and to increase the appetite even when mixed with other foods and at the same time to the human body such as amino acids It relates to a method of producing aged fermented garlic that can make a good ingredient come out higher.

In general, garlic is an ingested food that is known to have a good effect on the human body when ingested such as anticancer action and fatigue recovery function.

Therefore, various health supplements using garlic have been studied and disclosed, and already disclosed include garlic rings mixed with bamboo salt and garlic rings mixed with bamboo salt and cheonggukjang disclosed by the applicant.

However, since health supplements using garlic are garlic, the quality is determined by the manufacturing condition of the garlic.

In particular, the health supplements using garlic should not have the spicy taste of garlic and the peculiar smell of garlic. In addition, the more garlic color and the more healthy ingredients, the better the quality. The difference between the fermentation process and the fermentation process will be different.

In the prior art, there is a black garlic prepared by the method of manufacturing aged garlic disclosed in Korean Patent No. 10-0530386.

The prior art has a disadvantage that it is not suitable for mass production because it takes a long time to manufacture because the raw garlic is aged by hot air and then dried again for a long time and then aged by a hot product for a long time, resulting in a problem that the product price rises. It is becoming.

Of course, aging garlic has the advantage that the change in amino acid with high bioavailability by natural fermentation is about 1.5 times higher than conventional products.

However, it is very cumbersome and inconvenient in production, and it is inconvenient for mass production and the price of the product is increased. This is accompanied by a drawback, such as having a black phase to reduce appetite as an ingested food, so there is a problem that the external competitiveness is greatly reduced.

Therefore, Applicant is to study the fermented garlic manufacturing method that can be mass-produced to increase the external competitiveness and to have a color to increase the appetite even when mixed with other foods, and at the same time to give a higher component to the human body It came.

In the present invention, the garlic ripened in half-boiling is repeatedly subjected to a room temperature aging process using ocher and charcoal and a low temperature fermentation process using a natural cave environment so that strong antioxidant power and effective ingredients are concentrated, and amino acids having high bioavailability The purpose of the present invention is to provide a method for producing a fermented garlic, which allows the garlic to be increased and at the same time obtain a red garlic that turns into a mauve color.

Another object of the present invention is to improve productivity, mass production, and manufacturing cost by simplifying the manufacturing process while excluding water replenishment and gas removal processes and inspections during the manufacturing process.

In order to achieve the above object, the present invention is to allow the fermentation of raw garlic; A half-grilled garlic manufacturing process, which is a first step process of heating the uncooked raw garlic for 25-45 minutes at a heating temperature of 120-140 ° C. to produce a soft-boiled garlic that softens the raw garlic tissue; A room temperature aging process as a second step of preparing the aged garlic in a loess charcoal aging room made of ocher and charcoal for 9-12 hours at a temperature of 35-40 ° C .; It characterized by a manufacturing method comprising a low temperature fermentation step of the third step to allow the aged garlic to be fermented for 9-12 hours in a low temperature fermentation chamber maintaining a temperature of 3-5 ℃.

The room temperature aging process and the low temperature fermentation process are repeatedly performed, and the repeated number of times of execution is 7 to 9 times.

In the method of manufacturing fresh garlic, the means for heating raw garlic is charcoal.

The present invention is broadly divided to provide a manufacturing method carried out by a semi-ripe garlic production process, room temperature aging process and low temperature fermentation process.

The soft garlic production process is a first step, in which a garlic is softened by heating with charcoal in a state in which raw garlic (whole garlic) that has not been peeled is accommodated in a container.

The first step is a process that is carried out to promote efficient ripening and fermentation because it does not work well when trying to ripen and ferment the hard garlic tissue as it is.

Therefore, in the manufacturing process of soft garlic, heating is performed without adding any additives other than raw garlic, and using charcoal means that artificial additives infiltrate into the material (raw garlic) during the heating process by using a fuel medium that is naturally friendly. I want to avoid as much as possible. For example, in the case of petroleum fuel, vaporized oil may penetrate into the material, but in the case of charcoal, there is no such concern.

The heating temperature in the soft garlic production process is heated at 120-140 ° C. for 25-45 minutes. When heating at a temperature lower than the heating temperature takes too much time, the production efficiency is lowered, and conversely, when heated at a high temperature, the raw garlic is pressed down and loses its commerciality.

In addition, since the raw garlic is too ripe when heated for a longer time than the heating time, it is shown that the garlic in the ripened state (hereinafter referred to as semi-fermented garlic) is in the best condition for ripening fermentation.

The half-boiled garlic obtained by completing the half-cooked garlic manufacturing process has a room temperature ripening process which is a second step process.

The room temperature aging process is to allow ocher and charcoal to be aged for 9-12 hours at room temperature of 35-40 ° C. in the ocher charcoal ripening room installed in all directions and each element.

As the ripened garlic matures, the gas is released with moisture.

At this time, the ocher absorbs the gas and discharges it to the outside to prevent decay, and at the same time, the microorganisms in the ocher help a lot in ripening.

In addition, by keeping the humidity naturally, it does not need to supply extra moisture, and the far-induced far-induced alkalinization reaction of soft-boiled garlic occurs, so that it contains excellent anti-oxidant and nutrients.

Ocher itself has antibacterial and detoxifying properties, high rate of far-infrared ray is emitted, moisture-proofing effect due to porosity, moisture absorption when high humidity and automatic humidity control ability to emit moisture when drying, charcoal also It has a material characteristic with automatic humidity control ability to absorb and emit moisture and odor.

Therefore, ocher which constitutes ocher charcoal ripening room absorbs the gas coming out from the half-boiled garlic during the ripening process and is discharged to the outside of the ripening room.

In addition, in the ocher charcoal ripening room, the moisture in the skin of the soft-boiled garlic is finely evaporated, but since the ocher and charcoal have automatic humidity control, the humidity in the ocher charcoal ripening room is naturally maintained so that no additional moisture is supplied to the ripening process. do.

 Ocher and charcoal have material properties that emit far infrared rays, and the far infrared rays emitted by these materials are far infrared rays with a wavelength of 5.7-10 microns, so far infrared rays penetrate to the depth of 3-4cm from the surface of soft garlic. Because it will penetrate deep into the soft garlic.

Therefore, the far-infrared rays penetrating to the deep part of the soft garlic will increase the temperature by accelerating the garlic tissue, so that the temperature is evenly distributed from the outer surface of the soft garlic to the deep part, resulting in a warming effect.

The warming effect due to the far-infrared penetration is one factor that shortens the manufacturing time because it heats up the moisture of the softened garlic and speeds it to evaporate, thereby bringing productivity improvement.

And it is already known by the prior art that the intrinsic smell and spicy taste of garlic is evaporated away with the moisture of the garlic, the present invention is not only the outer surface but also the deep surface of the soft garlic, due to the warming effect of far infrared rays It warms up to allow the water to evaporate, so it removes even the odor and spicy taste that are present in the deep parts of the soft garlic.

For the sake of understanding, for example, when garlic is simply heated, the surface temperature of the garlic and the depth of the garlic are inevitably different, and when the surface temperature of the garlic becomes the water evaporation temperature, the deep temperature is a low temperature at which moisture cannot evaporate. Because the deep water is not completely evaporated to become a state that the garlic smell and spicy ingredients are not completely removed, and thus the garlic smell and spicy taste could not be completely removed.

Therefore, in order to be able to evaporate to the deepest part of the garlic, it has to be heated for a long time. As a result, it takes a long time and makes mass production difficult, and when the deep part of the garlic reaches a water evaporation temperature, the garlic As the surface is exposed to high temperature for a long time, it has to be completely dried and dried to supply additional moisture from time to time, but the present invention warms not only the surface of the soft garlic but also to the deeper portion so that the water evaporates quickly. Therefore, even the odor and spicy taste components present in the deep portion of the soft garlic are completely removed, and the manufacturing time can be shortened by rapid moisture evaporation.

Garlic is not an ocher charcoal ripening room, but the garlic may be damaged at 35 ℃ or less outside, and drying occurs at a temperature above 40 ℃, so the ripening temperature of garlic is 35-40 ℃ ideally. The charcoal is the most far-infrared radiation is emitted at 35-40 ℃ due to the material properties, so that the maturing temperature of the ocher charcoal ripening chamber is made at 35-40 ℃.

Far-infrared rays penetrating into the inside of half-boiled garlic in the second stage process have the effect of releasing a large amount of water from all the cells and improving the alkalinity of the cells. Get up strong and have antioxidant power.

And it is contained in the loess, the ingredients of the ripened garlic ripened by the microorganisms contain excellent weakness.

In other words, there are about 50 kinds of enzymes that are active among the microorganisms beneficial to the human body contained in ocher. Among them, an enzyme called protease is used as an amino acid to add garlic as an amino acid. Since the role of decomposition (decomposition occurring by the action of water molecules) to increase the amino acids beneficial to the human body, the components of garlic obtained by the present invention will contain excellent weakness.

However, if the hydrolysis is left for a long time, the tissue is completely decomposed, so it should not be left in the ocher charcoal ripening room for too long. A maturation time of -12 hours was found to be the best.

Thus, the ocher charcoal ripening chamber of the present invention allows itself to be composed of loess and at the same time appropriately disposed in an elementary position where ocher and char can be in contact with each other of the ripening chamber.

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The third step process of the present invention is a low temperature fermentation process. This process is a process in which the garlic aged in the second step (hereinafter referred to as aged garlic) is transferred to a low temperature fermentation chamber for fermentation.

The low temperature fermentation chamber is provided in an underground cave that maintains a constant temperature at all times to allow fermentation. The reason is to allow ripening and fermentation in the natural environment.

This low temperature fermentation process is to be fermented for 9-12 hours at a low temperature fermentation temperature 3-5 ℃, because the low temperature fermentation is made at 3-5 ℃ in fermented food is not because the fermentation is not at this temperature.

When fermented garlic is fermented in a low temperature fermentation room for too long, it is difficult to use whole garlic without peeling the skin. Therefore, it is allowed to ferment until garlic extract occurs. Appeared to occur.

Therefore, it was tested that fermentation time of 9-12 hours is best according to the size and type of garlic. The fermentation of aged garlic at low temperature increases amino acids beneficial to human body.

 The present invention is not completed only by the above-mentioned manufacturing process, but is repeated 7-9 times alternately between the room temperature aging process, which is the second step, and the low temperature fermentation process, which is the third step.

It is because the nature of garlic is changed to a dark brown or reddish purple color through repeated ripening and fermentation process in garlic, and FIG. 1 shows that the room temperature ripening process and the low temperature fermentation process are repeatedly performed nine times. As a result of aging fermented garlic obtained, it can be seen that reddish red garlic can be obtained.

In the room temperature ripening process, which is the second step process of the present invention, since the moisture is evaporated from the ripened garlic, the tissue of the half-cooked garlic becomes harder when the second step process is completed.

In addition, if the second step process and the third step process are alternately carried out repeatedly, the structure of garlic becomes harder and harder, so that the garlic component is concentrated.

Therefore, if the manufacturing process is finally completed by performing the second and third steps 7 to 9 times repeatedly, the process of repeating the process is repeated rather than the process of once, so that the smell of garlic and the spicy taste are completely removed. In addition to being able to obtain a very strong antioxidant effect and the active ingredient is to obtain a fermented fermented garlic is concentrated.

Therefore, the fermented garlic obtained as a final result is not only able to obtain the color of red garlic, which makes the appetite visible to the naked eye, but also suitable for manufacturing as a health supplement by mixing with other foods such as crushed or crushed. Repeatedly performing the second and third steps to bring it to a state showed that the best results were 7-9 times.

However, in the present invention, the number of times of repeatedly performing the second and third step processes is not necessarily limited to 7-9 times, and in some cases, the number of repeated executions may be added or subtracted.

According to the above description, as the color of the garlic is changed by the present invention, the garlic odor and spicy taste are completely removed, and not only provide the effect of obtaining red garlic, in which a large amount of various beneficial ingredients are generated, thereby improving productivity and enabling mass production. It will provide a useful aging fermented garlic and manufacturing method that will provide the effect and the effect of reducing the manufacturing cost of the product.

Claims (4)

A process of preparing uncooked garlic to soften raw garlic tissue by heating the uncooked raw garlic for 25-45 minutes at a heating temperature of 120-140 ° C., and at room temperature aging to prepare the ripe garlic. As having a process; The room temperature aging process is aged in a loess and charcoal ocher charcoal aging room for 9-12 hours at a temperature of 35-40 ℃ humidity control and then aged aged garlic in a low temperature fermentation room to maintain the temperature of 3-5 ℃ Method for producing a aged fermented garlic, characterized in that it has a low temperature fermentation process to be fermented for 12 hours, but the room temperature aging process and the low temperature fermentation process is carried out 7-9 times repeatedly. delete delete delete

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