KR100948269B1 - Manufacturing Method and Product of Black Garlic Juice - Google Patents

Abstract

The present invention comprises the first step of placing the selected raw garlic in a container filled with water so that the garlic is submerged and heated for about 9 hours at 105 ℃;

     A second step of compressing the heated garlic so as to completely crush it, and then removing the residue of garlic to replenish water;

     A third step of replenishing water and then heating it to a temperature of 105 ° C. for about 9 hours to decompose and evaporate irritating ingredients contained in garlic;

     A fourth step of replenishing the amount of evaporated water and further heating for about 9 hours between 105 ° C. to decompose and evaporate residual toxicity;

     A fifth step of replenishing the amount of water by the amount evaporated in the fourth step and aging at low temperature of 60 ° C. for about 18 hours;

It provides a method and product for producing black garlic juice comprising the step of circulating and circulating the aged black garlic juice.

Garlic, garlic juice, black garlic juice, heating, ripening, allicin ingredients, erin flavor

Description

Manufacturing Method and Product of Black Garlic Juice

The present invention relates to a method and product for producing black garlic juice provided in liquid form after processing raw garlic into garlic juice.

The present invention removes the flavor and smell of garlic in the process of processing raw garlic into black garlic juice to produce black garlic juice, and relates to a method and product for preparing black garlic juice that anyone can enjoy casually through the aging process will be.

     Garlic is a perennial plant belonging to the family Liliaceae, and has been used as a seasoning food in many countries since ancient times, and has an onion-like smell and pungent taste.

     Garlic, which is widely used in the United States, comes from people from Europe. Garlic, native to Asia, also grows wild in Italy and southern France.

     The membrane-like shell of the scales surrounds 20 edible garlic scales. Occasionally, a flower stalk rises from a very small scale, but it does not form seeds.

     Plant small scales or end of small stems and multiply, and cultivate once a year in a similar way to growing onions. Garlic contains about 0.1% of essential oils, and the main components of this rectifier are diallyl disulfide, diallyl disulfide, and allyl disulfide propyl.

     In ancient times and the Middle Ages, they were highly regarded for their medical characteristics and carried on their bodies as a talisman against vampires and other ghosts. Modern scientific research has demonstrated many properties of garlic. The scales contain the antibiotic allium, which has an antifungal effect of relieving spasms of antiseptics, expectorants and intestines.

     In the latter half of the 20th century, the potency of garlic in the aquatic world has attracted great medical attention. It is not clear from when Korea started planting garlic, but it is believed to have been widely planted before the Goryeo Dynasty. (Reference: Citing Internet Website Encyclopedia)

     On the other hand, garlic acts on the human body to enhance physical strength, to enhance the vitality of organs and cells of the human body, the effect of expansion of peripheral blood vessels and blood circulation and strengthening of stamina reinforcement of middle-aged stamina (보강 精) It removes waste accumulated in thread-like peripheral blood vessels spread all over the body, and it dissolves blood clots of blood vessels and penetrates clogged blood vessels. Myocardial infarction due to frequent high blood pressure, arteriosclerosis, etc. It is effective in preventing and treating angina pectoris and stroke.It also enhances immune control function by detoxification and excretion of harmful substances in body weight, strong bactericidal power, and also for liver cancer, lung cancer, skin cancer, oral cancer and rectal cancer. It is known to have many pharmacological effects such as anticancer activity.

     On the other hand, garlic contains allicin, germanium, vitamin B1, lipids, potassium, sodium, organic germanium, selenium, cysteine, methionine, allyne, thietherel, melgaphtan, and hydrogen sulfide. Antiseptic and antibacterial. It is well known that physical strength and tonic effect and fatigue recovery are improved, arterial hardening including stamina strengthening, inhibition of body aging, cold and frostbite, high blood pressure, diabetes, and anticancer activity are all known. It inhibits the release of beta hexosaminides enzyme, which is liberated at the time, to inhibit allergy of atopic dermatitis.It stimulates the gastric mucosa and promotes secretion of gastric juice. It is known to be effective in relieving stress and preventing and treating stress relief and insomnia.

     In 1987, Dr. Benjamin J. Nau and colleagues at the University of Lomirinda, California, USA, reported a 60 percent reduction in malignant cholesterol and triglycerides after ingesting garlic concentrate for six months.

In an Italian village, the number of patients with angina was exceptionally low, and epidemiological investigations revealed that the villagers had a habit of eating one garlic each day from an early age, and a study by Oxford University in the UK showed that blood fibrils dissolve within hours after ingesting garlic. It has been shown to prevent blood clots that clump and harden, and this effect increases in proportion to garlic intake and lasts 2 to 4 weeks.

     Most heart diseases, such as myocardial infarction and cerebral infarction, are caused by platelets clumping and blocking blood vessels. After eating fatty foods, the next morning, blood flow drops and the blood becomes sticky, causing platelet aggregation. AJOENE protects against platelet aggregation. Garlic works like aspirin, which is currently used to treat and prevent heart disease.

     Garlic also has a blood flow improvement effect. After checking garlic's specific gravity of blood and the ratio of blood cells such as red blood cells in the blood, all of them decreased and found that the peripheral blood flow measured by nails increased by 55% after 5 hours of ingestion. Cases of heart disease, such as angina pectoris and myocardial infarction, are common among people who consume high amounts of garlic.In Gyeongbuk, Uiseong, Changnam, Gyeongnam, Namhae, and Goheung, South Korea, there are 6.76 elderly people over 75 years old. Much higher than 1.76, it was published by Wonkwang University of Social Sciences.

     Among garlics that provide many benefits to the human body, garlic lysine on page 6 suppresses oxidative peroxidation in the body and exerts its anti-aging function. Capsaicin inhibits aging by blocking the production of fat peroxide and free radicals in the body. It is known to function.

     In addition, Scordinine and creatine have tonic effect and muscle strengthening effect. Allicin is combined with vitamin B1 (thiamin) in the body and allithiamin (active vitamin B1) to prevent the breakdown of vitamin B1 (thiamin). Promoting metabolism supports the theory that "eating garlic increases its power."

     In addition, germanium enhances stamina and fatigue, and passes the bones, liver, and pancreas through the blood to provide oxygen evenly to the body to provide vitality.

     In addition, garlic's allithiamin (active vitamin B1) is well absorbed into the body. Vitamin B1 (thiamin) is absorbed into the human body by about 10mg, but garlic's allithiamin (active vitamin B1) is absorbed into the body many times and revitalized. Performs enhancement and fatigue recovery function.

     Zinc, also known as sex mineral, is concentrated in the testicles of males in the body about 50%, and the zinc content of garlic is known to be higher than any other plants. Garlic increases hormone secretion. It is also known to increase the amount of.

     These results have confirmed that in animal experiments in rats, garlic's scordinin significantly increases the number of sperm and eggs and develops testicles.

     In particular, the relationship between garlic and cancer has been shown to help prevent cancer because garlic activates human cells.

     Cancer is a disease of cells, so aging cells are likely to become tumors and, if they are malignant, they develop into cancer. Because the cells that become tumors divide themselves, they continue to proliferate and destroy normal cells.

     On the other hand, garlic is rich in anti-cancer diaryl disulfide (DIALLYL DISULFIDE), organic germanium and cerium, diary disulfide is known to induce natural death of cancer cells by giving a toxic effect on cancer cells.

     In addition, since early cancer may be possible for natural healing, it is very helpful to use common sense from this time. In Korea, where garlic is common sense, fewer cancer patients than in the West also prove the anticancer activity of garlic.

     In addition, the effect of garlic on cardiovascular disease (the second leading cause of death in Korea) is that the heart pumps fresh blood throughout the body and the outer wall muscle is myocardium.

     Angina, a type of cardiovascular disease, causes seizures due to a lack of oxygen in the myocardium as the coronary arteries become narrower and blood flow stops.The pain, like a squeezing chest, lasts for about five minutes, and the pain increases and the myocardium gradually increases. Myocardial infarction develops infarcts, the coronary artery is closed, blood flow is blocked, myocardial necrosis causes severe pain and death, due to malignant cholesterol and triglycerides stuck in the coronary vessels.

Malignant cholesterol is caused by animal fat intake and is the reason why cardiovascular disease is the number one cause of death of Westerners, which is meat-based. In Korea, restoring ancestral diet is one way of preventing cardiovascular disease.

     Restoration of eating habits of ancestors is to eat vegetable fat, avoid alcohol and sugar intake, and to use garlic common sense.

     Garlic strengthens and relieves fatigue, so if you beat 2-3 garlic levels every day, you can effectively prevent colds, which are the source of all kinds of garlic. Garlic allicin, scoldinine, and diaryldisulfide It improves blood and warms the body, and lysine has bactericidal or antibacterial properties, which can effectively prevent colds by weakening the activity of the influenza virus.

     In addition, garlic is pleasant barometer of pleasure, pleasure, pleasure side. Convulsive constipation-colon movements and tensions are increased, the water content of the colon is excessively absorbed due to the stiffness of the stool is hard to bowel movement at work, mental stress is the cause.

     The cause of constipation is that stress, lack of exercise, irregular diet, loosening the bowel movements and tension, the contents of the large intestine can not proceed to the next step, when common sense garlic when allicin stimulates the large intestine peristalsis movement This facilitates regular bowel movements, and also helps to diarrhea because garlic is a synergistic effect to normalize and warm the colon.

     In addition to the numerous effects already listed, garlic improves the blood in insomnia and warms the body, resulting in a good night's sleep. It is known as a very effective food for tuberculosis, in particular, it has a bactericidal effect against Mycobacterium tuberculosis, fungi, dysentery, typhoid, staphylococci, streptococci, encephalitis, Vibrio and cholera.

     Even in a 120,000-fold dilution of garlic juice, cholera, typhoid, vibrio, and staphylococci do not grow, and fungal bacteria, the causative agent of female cold, do not grow. Typhoid bacteria are killed in garlic juice in 5-6 minutes and Staphylococcus aureus stops growing. It is also known that raw garlic is more potent than penicillin and teramycin.

     In particular, garlic is a food that has excellent effects on diabetes. Diabetes is caused by a lack of insulin, a hormone secreted by genetic factors, eating habits, and pancreas. Insulin absorbs blood glucose into muscle or adipose tissue, and glucose in blood It acts to lower the concentration, and the lack of insulin increases the sugar content in the blood, resulting in diabetes. Diabetic patients drink a lot of water due to obesity and thirst, increasing the amount of urine and the number of times. Depression, dysmenorrhea, itching, and purulent symptoms will appear.

     However, garlic garlic B1, which promotes energy metabolism, and garlic lysine, which is the main ingredient, are combined with aliciamine to promote carbohydrate metabolism, which is more powerful than vitamin B1. Combined with B6, it has an excellent effect on activating the cells of the pancreas, providing the effect of preventing and treating diabetes.

In addition, garlic is mainly the age group from 40 to 66 years old when the woman is passed from mature to old age, menstruation is lost, the function of the ovaries, the decrease of female hormone secretion, the balance of hormones in the body is broken, vaginitis, treatment, Arthritis, obesity, hypertension, angina, urination disorders, residual urination, nasal congestion, systemic pruritus, headache, dizziness, nausea, tinnitus, insomnia, pressure, fear, abnormal sweating, autonomic neuropathy, gastrointestinal disorders, fatigue, limp Menopausal disorders, including physical and mental symptoms, can be seen.In this case, garlic promotes the secretion of hormones, which cause menopausal symptoms, and restores imbalance, which causes headache, dizziness, pressure, fear, insomnia, and gastrointestinal disorders. Mental instability is also alleviated by the sedation of garlic as the systemic itch is resolved. It is so effective that you may not feel it at all.

     It is caused by dry skin, fine wrinkles and sluggish skin metabolism. Garlic helps improve blood circulation and metabolism by promoting blood circulation and temperature synergistic effects. It provides beauty effects.

     In addition, athlete's foot athletes, both young and old, suffer from skin disease caused by a fungus parasitic fungus called peculiar fungus, such as athlete's foot, which has a strong bactericidal and antibacterial action. Aqueous fungus, Typhoid bacteria, Vibrio bacteria, etc. can be eliminated by the aqueous solution, so it can be easily eradicated athlete's foot.

     In addition, garlic's lysine improves hemorrhoids, cold symptoms, women's diseases, joint pain, rheumatism, frostbite, stomach pain, diarrhea, and improves obesity (diet) and atopic dermatitis, and with strong detoxification of cysteine and methionine. Allin, allicin, thioether, melgaptan, hydrogen sulfide and its derivatives excrete heavy metals such as mercury and pollutants, remove bacteria, and cause pregnancy, nephritis, and chronic pyelitis that cause secondary hypertension. It acts to prevent and cure cerebral pressure increase caused by endocrine system diseases that secrete hormones such as kidney disease, thyroid gland, pituitary adrenal gland, heart, aorta, brain tumor, meningitis, etc.

     Around 40 years old, blood clots accumulate in the inner walls of blood vessels, narrowing blood vessels and disrupting the flow of blood, causing the blood itself to become sticky with malignant cholesterol or triglycerides, making the blood congested and unable to flow smoothly. Garlic's lysine breaks down such cholesterol and softens blood vessels, thus preventing atherosclerosis.

     In addition, the poison of garlic is spicy taboo (金 이를), the principle of hwageuk (火 克 金) is burned on fire to be poisoned and harmless good food, especially when roasted garlic thick liquid (液) This solution is a powerful mucus that can attach broken glass.

     This is a substance called Sanjeong (三 精 水), the bone jeongjeong (骨 精 水), yukjeongsu (肉 精 水), blood purification (血 精 水) is the raw material necessary for the production of jeong (hormone) or hormones necessary for the human body It serves to supplement.

     When a person grows old, various hormones, or tablets, are depleted. First of all, the salivary glands in the mouth dries down digestive function, causes adult diseases such as diabetic hypertension, paralytic neuralgia, arthritis, etc. By replenishing and regenerating scarce hormones, garlic is an indispensable food in daily life.

     However, the odor is generated by the volatilization action of garlic's stimulating allicin component, which provides a lot of efficacy and action, as described, causing the avoidance of eating despite the various excellent effects of garlic. If raw raw garlic is eaten as it is, it is not only burdensome from the mouth, but the stomach and liver are severely irritated, and it may be a food that harms the health of people who do not eat excessively or constitution.

     Meanwhile, each aroma and color of all foods may be lost, faded or deformed under the influence of heat, light, air, etc. In particular, the means for effectively removing and modifying odors and colors may be called heating by artificial means. Can be.

     Allicin ingredient of garlic's unique taste and aroma is removed at room temperature above 70 ℃, but if it is heated over the proper temperature and time, garlic's allicin, aliin, germanium, vitamin B1, lipid, potassium, sodium It destroys active ingredients such as organic germanium, selenium, cysteine, methionine, aliin, thioutel, melgaphtan, hydrogenated components and various amino acids.

     Garlic ripened by high temperature indirect heat shows black color. It removes allicin ingredient, which is garlic's unique spicy and fragrance, while extracting allicin ingredient without condensation in air. It is collected in a separate container as water and provided as various disinfectants, and black garlic juice is provided so that the utilization rate of beneficial components such as amino acids can be increased for drinking.

     On the other hand, as a result of reviewing the data of the prior art, looking at the contents known by the Republic of Korea Patent Registration No. 530386, using no additives in raw garlic, self-fermentation at a constant temperature and humidity, which damages the original effectiveness of garlic In addition, the antioxidant power is significantly increased compared to raw garlic, which is a raw material, as well as a method for producing aged garlic which produces a S-aryl cysteine material which does not exist in raw garlic, and which has a high polyphenol content. There is a method of producing aged garlic, which is produced by ripening raw garlic at 40 to 90 ° C. for about 300 hours with hot air, and then naturally drying it for about 40 hours to 30 to 50 hours with hot air at 20 to 30 ° C. Also, look at what is known by the Republic of Korea Patent Registration No. 816789, black garlic and its manufacturing room That for a high temperature aging step of aging a fresh garlic at 30 ~ 100 ℃ as 240-270 hours hot air; And by providing a method of aging black garlic consisting of a low temperature aging step of aging within 24 hours with hot air at 20 ~ 30 ℃ and aged black garlic, by aging the garlic without supplying additional moisture from the outside to further increase the antioxidant efficacy of garlic It can be made, and the palatability is excellent because it is easy to consume, it can be confirmed that aging black garlic and its manufacturing method that can be easily provided with antioxidant efficacy on a daily basis are known.

     In addition, the contents known by the Republic of Korea Patent Registration No. 797915, fermented washed whole garlic under optimal aging conditions to produce black garlic containing the nutrients of raw garlic as it is within a short time and remove the peculiar smell of garlic to food and beverage It relates to a method for enabling effective use as a raw material, the step of immersing high-quality whole garlic in clean water to wash it and to uniformly contain more than a certain amount of water; Storing the soaked garlic so as not to overlap in a breathable plastic bag, and storing it in a heat-resistant container for aging, and then covering the lid of the heat-resistant container for aging; Putting a heat-resistant container for aging into a aging fermentation step to gradually increase the temperature from room temperature to 90 ~ 98 ℃ step to dry the whole garlic slowly and then primary aging at 90 ~ 98 ℃ for 24 to 36 hours; And it can be seen that the method of producing black garlic by high-speed aging as a step of lowering the first aged whole garlic to 80 ~ 85 ℃ temperature without opening and closing the aging fermenter and secondary aging for 96-120 hours.

     Republic of Korea Patent No. 738427 includes the steps of removing the skin and the endothelium; Packaging the outer and endothelial garlic with polyethylene fabric; High temperature heat treatment of garlic packaged with polyethylene fabric in a heat-resistant container for 24 to 60 hours at 70 ~ 90 ℃; Aging the hot heat-treated garlic at low temperature of 50 to 95% and 30 to 50 ° C. for 360 to 480 hours; Supplying the low temperature aged garlic at a temperature of 45 to 70 ° C. for 48 to 72 hours; And it is known a method of producing aged black garlic comprising the step of drying the water-supplemented aged garlic to a water content of 14 to 60%.

     In addition, Korean Patent Laid-Open Publication No. 1999-81718 discloses a garlic juice manufacturing method for extracting garlic juice by compressing the skin having been removed and sanitizing garlic in a compressor.

     From the known techniques, it can be inferred that the garlic is heated by applying heat to garlic and decomposed and evaporated after poisoning the toxic components of the lean taste, and can be prepared in the form of garlic juice again. Black garlic juice is not yet distributed in the market, and black garlic juice can be prepared directly from raw garlic in the form of black garlic juice through a simplified continuous process while retaining the sensory characteristics and efficacy of black garlic through the present invention. There is no manufacturing process.

     In particular, the present invention is a method for extracting the lysine component, which may be called the toxicity of garlic, into condensed water in a separate container so as to be used as a disinfectant such as seasoning and barn to taste garlic, and is not known anywhere before application.

In the present invention, raw garlic is cooked and then juiced to produce black garlic juice, and the process of preparing black garlic juice, and the ingredients of Aerin flavor separated and discharged during the manufacturing process are passed through a cooler to provide as a food material. To provide distilled water.

The present invention is a new and excellent black garlic manufacturing method based on a number of experiments and trials and errors that the conventional methods cannot provide at all, the taste and fragrance is excellent enough to not feel pure garlic taste Its purpose is to provide black garlic juice that you can enjoy casually.

The present invention to achieve the above object is put into the fermenter 45kg selected raw garlic and then filled with water so that the garlic is submerged and heating for 9 hours in a state maintaining 105 ℃;

After pressing the heated garlic to remove debris and replenishing the amount of water evaporated in the heating process again, and further heated for 9 hours at 105 ℃ to decompose the lysine component of garlic irritating flavor Evaporating and passing the lysine component, which is decomposed and evaporated, through a cooler and extracted into condensate;

Replenishing the amount of water reduced by the decomposition evaporation and then heating once more to a temperature of 105 ° C. to evaporate the remaining harmful components and extract the condensed water through a cooler;
After replenishing the reduced amount of water, it is aged for 18 hours at a temperature of 60 ° C. At this time, the evaporated distilled water is collected by cooling through a radiator to return with the air through a tube connected to the lower side of the vessel to prevent the liquid from being reduced and aged. Making a step;

     It provides a method and product for producing black garlic juice comprising the step of sealing and supplying the ripened garlic juice with a pouch.

The present invention can be used in a variety of food production using the drinking black garlic juice and condensed water as a health supplement food through a series of processing process by heating and ripening water in raw garlic.

The present invention, spread the bag well, also called burlap inside the heater barrel well, remove the garlic peel and trim the roots well put the fresh garlic in the heater barrel and covered with an inner bag, so that the garlic is locked Filling the water and heating it for 9 hours at a high temperature of 105 ° C .;

     Lift the bag wrapped around the garlic in the form of crepe in the heater tube and squeeze it out first, and then put the bag wrapped around the garlic particles or the dregs in a separate centrifuge or extruder to completely extract the remaining garlic juice and remove the dregs. A second step of doing;

The extruded garlic juice is poured back into the heater barrel, and then, the amount of water evaporated in the heating process of the first step is replenished into the heater barrel containing the garlic juice, and the temperature is maintained at 105 ° C. A third step of heating for further time and decomposing and distilling the harmful components of the arine flavor for cooling;
A fourth step of replenishing the amount of water evaporated in the third step of heating and then heating to 105 ° C. to evaporate the toxic aroma peculiar to garlic;

After refilling the water by the amount reduced by evaporation with water vapor in the fourth step, water vapor generated in the process of heating the temperature of 60 ° C. for 18 hours passes through the cooler and converts it into condensed water, under the heater tank together with air. Injecting through the pipe connected to the fifth step of aging without replenishment;
After aging, the state of garlic juice turned black, the naked eye and confirmed whether the arine taste remains, the method of producing black garlic juice comprising the step of sealing and supplying the ripened garlic juice with a pouch And the product.

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     In addition, the present invention, the condensate collected in the process of the third to fourth, that is, the liquid collected in the lysine component is supplied to the separate container, can be used as food cooking seasonings such as kimchi and other stew.

     In addition, the present invention is condensed water collected in the process of the third to fourth, that is, the collected liquid of the lysine component is mixed with a small amount with water when kneading noodles, cold noodles, dumplings, pizza plate, garlic flavor It features noodles, garlic-flavored cold noodles, garlic-flavored dumplings, and garlic-flavored pizzas.

     The present invention evaporates and decomposes the lysine component, which is a characteristic and smell of garlic, with steam in the continuous process of heating in the first step, the heating step in the third step, and the heating in the fourth step, and passes through a cooler. By collecting water with condensate, it eliminates the stinging of workers' eyes and difficulty in breathing when the toxicity of garlic is evaporated, and also solves the problem of complaints caused by the odor emitted.

     The invention is intended to be in accordance with the spirit of the invention in accordance with the principle that the term or word used in the specification and claims can properly define the concept of the term in order to best describe the inventor's own invention. To be interpreted as

     The setting conditions of the continuous heating and ripening step of the present invention converts raw garlic into garlic juice and finally provides black garlic juice, but almost eliminates the strong smell and taste peculiar to garlic and functions as a dietary supplement or a favorite food. We want to find out that it is the best process to increase the

     Removing the strong flavor and odor of garlic during evaporation process is highly desirable for everyone of all ages to enjoy it as a dietary supplement or a favorite food. However, strong spicy and odor loss greatly affect the quality of food. .

     Looking at the results of the test to obtain the results of the present invention in the following table, it is possible to confirm the optimum state appearing with the heating temperature and time.

 TABLE 1

Evaluation of Black Garlic Juice According to Conditions (Based on 10 Points)

  Heating temperature  Heating time  Color depth    smell   flavor Overall Symbol  Times car  80 ℃ ~ 90 ℃   10 hours   6.5     6.0   6.0    6.0  One-time car 100 ℃ ~ 110 ℃   10 hours   7.5     7.2   6.8    6.8  2nd car  80 ℃ ~ 105 ℃   10 hours   8.7     8.0   8.0    8.0  3 times   60 ℃ ~ 70 ℃   18 hours   10     9.5   9.5    9.5  4th car

 The heating step temperature of 105 ℃, the black garlic juice preparation of the invention is an essential process necessary for uniform quality as an optimal temperature condition for shortening the overall process and converting garlic to black garlic, and as shown in Table 1 According to the time and temperature, black garlic had a significant effect on the color, smell and taste.

Hereinafter, preferred embodiments of the present invention will be described.

<< Example >>

45 kg of cuticle-derived garlic is placed in a heating container, filled with 32 liters of water so that the garlic is submerged, heated at 105 ° C. for 9 hours, and then pressed into a compressor to crush garlic tissue to extract garlic juice. Was removed by removal.

     The evaporated amount of water was further replenished so that the total amount of water and garlic added was about 80 liters, and further heated at 105 ° C. for 9 hours.

     The water vapor that evaporates by heating is converted into condensate through the cooler, and the condensate is connected to the sump and stored. After replenishing the reduced amount of water, it was heated for another 9 hours at 105 degrees to collect residual harmful components through the cooler.

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     After aging at 60 ℃ for 18 hours, the water collected through the cooler is re-entered through the tube connected to the bottom of the container together with air to prevent the liquid from distilled water. Stored at room temperature and 55 ℃ and low temperature of -2 ℃.

As a result of drinking and evaluating the black garlic juice of the present invention stored 15 years old 5 people, 5 years 28 ~ 35 years old 5, 50 ~ 67 years old, black garlic juice stored at room temperature of 28 ℃ to drink There was no burden, but black garlic juice stored at room temperature of 55 ° C and low temperature of -2 ° C was found to be the best to drink.

1 is a production process diagram of black garlic juice according to the present invention.

Claims (6)

    A first step of filling a heater barrel with 45 kg of fresh garlic and then filling 32 L of water and heating at 105 ° C. for 9 hours;      Compressing the heated garlic to remove debris and extracting only garlic juice;      After removing the residue and extract only the garlic juice, the third step of evaporating the toxic aroma unique to garlic while re-heating for 9 hours at a temperature of 105 ℃ by replenishing the amount of water evaporated in the heating step of the first step Wow;      A fourth step of replenishing the amount of water evaporated in the third step of heating and then heating at 105 ° C. to evaporate the toxic flavor peculiar to garlic;      The vapor evaporated in the fourth step is converted into condensed water by passing through a cooler provided in the upper part of the heater, and the converted condensed water flows into the heater barrel along with the air so that the water is not reduced and aged for 18 hours at a low temperature of 60 ° C. Method of producing black garlic juice comprising a. delete delete delete      The method of claim 1,           Black garlic juice prepared by the first step to the fifth step. delete

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