KR100950002B1 - Making method of black garlic using barren land germanium - Google Patents

Abstract

PURPOSE: A method for making black garlic using bamboo tubes and germanium rock is provided to offer flavor and tastes of green tea on the black garlic while maintaining original taste and flavor of the black garlic by aging the black garlic with the germanium rock in the bamboo tubes. CONSTITUTION: A method for making black garlic using bamboo tubes and germanium rock includes the following steps: soaking garlic in green tea extract(S100); removing moisture from the garlic; sealing the garlic with the germanium rock in a sealed container(S200); aging the garlic in an aging machine for 10 ~ 12 days(S300); drying the garlic with hot wind; putting the dried garlic into the bamboo tubes; sealing the garlic in the sealed container with the germanium rock; putting the sealed container into the aging machine; drying the aged bamboo tubes; and wrapping the bamboo tubes on which the aged black garlic is stored(S900).

Description

Making method of black garlic black bamboo using ocher germanium {making method of black garlic using barren land germanium}

The present invention relates to a method for producing black garlic, and more particularly, to a method for preparing black barrel of black garlic using ocher-germanium which is fermented with ocher-germanium ore after the garlic is added to the bamboo barrel.

Garlic generally contains 60% moisture, 28% carbohydrates, 2.3% organic sulfur compounds, 2% protein, 1.2% free amino acids, 1.5% fibrin, 0.15% fat, small amounts of pichinic acid, saponins and stosterols.

Garlic also contains a small amount of vitamins such as vitamins A, B1, B2, and C and minerals such as calcium, potassium, copper, zinc, germanium, iron, magnesium, manganese, phosphorus, sulfur, and selenium.

The garlic is the representative food of Koreans, according to the report of the Korea Health Industry Development Institute, which eats garlic most often after white rice and consumes a large portion of nutrients such as carbohydrates, phosphorus, sodium, thiamine and vitamin C through garlic.

As people's living standards improve and health concerns rise, demand for healthy foods such as garlic is increasing.In 2010, the average life expectancy of Korea is 79.1 years old, reaching the world's highest level. Presented in the infinite marketability and vision.

As a result, a method of producing black garlic was introduced as one of the new garlic processing methods to further increase the effective ingredient of garlic and to eliminate the unique taste and smell of garlic.

As black garlic is matured, saponin content in ginseng increases by more than 10 times and the amount of active ingredients, which are polyphenols, increases significantly.The content of active ingredients is higher than that of fresh garlic, which is sweet and sour instead of garlic's spicy and lean taste. It turns into taste.

Republic of Korea Patent No. 530386 describes a method of producing aged garlic with increased antioxidant and polyphenol content without compromising the original effectiveness of garlic by aging by fermentation at a constant temperature and humidity without using any additives in raw garlic Doing.

However, the invention always has a problem that the effect of aged garlic is not enough, its efficacy can no longer be increased.

And the Republic of Korea Patent No. 663168 is a fermented germinated black garlic produced by germinating raw garlic and immersing it in immersion liquid such as brown rice fermentation, blossom mushroom extract, situation mushroom extract, heat treatment for a certain time at a certain temperature and humidity and then drying How to do it.

However, the method has a long fermentation aging fixed period to germinate raw garlic, sprouting garlic has a problem that nutrients not only escape to the shoots but also rot or deteriorate during germination.

An object of the present invention is to provide a method for producing a bamboo barrel black garlic using ocher germanium contained in a bamboo barrel so that the green tea component is added to the black garlic, the bamboo essence is infiltrated to solve the above problems.

Bamboo barrel black garlic production method using the ocher germanium of the present invention for achieving the above object, the immersion step of dipping garlic in green tea extract; A first sealing step of removing water from the garlic and sealing it in an airtight container together with ocher germanium ore; Putting the sealed container in a aging machine and aging for 10 to 12 days; A primary hot air drying step of hot air drying the garlic from which the sealed container is removed; Inputting the first hot air dried garlic into a bamboo barrel; A second sealing step of sealing the bamboo barrel containing garlic and the ocher germanium ore together in a sealed container; A second aging step of placing the sealed container in a aging machine for two days of aging; A secondary hot air drying step of hot air drying the secondary aged bamboo barrel after removing the sealed container; It characterized in that it comprises a packaging step of packaging a bamboo barrel containing the aged black garlic.

According to a preferred embodiment, the bamboo barrel is characterized in that it is used to increase the water content by immersing in bottled water for 1 hour.

The present invention by the above-mentioned means for solving the problem, while immersed in the green tea extract during the manufacturing process while feeling the unique taste and aroma of black garlic, it can enjoy the aroma and taste of green tea.
In addition to the indigenous nutrients contained in black garlic, the active ingredients of green tea and bamboo essences can penetrate the black garlic and consume the nutrients contained in the bamboo essences evenly.

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Hereinafter, with reference to the accompanying drawings, it will be described in more detail with respect to the bamboo barrel black garlic manufacturing method using the ocher germanium of the present invention.

1 is a flow chart of a process for producing a bamboo barrel black garlic using ocher germanium according to a preferred embodiment of the present invention.

Immersion step (S100)

The dipping step is a step of immersing the garlic or peeled whole garlic in green tea extract.

In the case of peeled garlic, remove the roots, stems, and foreign matters from the garlic, and then peel and clean the garlic so that it can be easily consumed. In the case of whole garlic, the roots, stems and foreign substances are removed without removing the skin.

Next, put the pretreated garlic in the mesh structure as described above and immersed in green tea extract.

In this way, the garlic contained in the green tea extract is soaked for about 6 hours while the green tea ingredients slowly soak into the garlic.

-1st sealing step (S200)-

The first sealing step is to remove garlic from water and seal it with an ocher germanium ore in an airtight container.

In general, ocher germanium ore emits far infrared rays, promotes oxygen supply to the body, and activates NK (natural killer) cells, macrophages, and T lymphocytes.

 Polyethylene or polypropylene vinyl pack is used as the hermetically sealed container. Preferably, the plastic pack is preferably in the form of a zipper bag in which a zipper is formed on one side, but is not necessarily limited thereto.

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In the aging step described below, since the aging only by the moisture of the garlic itself, a sealing step for preventing moisture evaporation in the garlic is required.

First fermentation stage (S300)

In the first aging step, the sealed container is put into a aging machine and aged for 10 to 12 days.

Garlic is a vegetable rich in moisture and sugar, fermentation and ripening is possible only by a constant temperature and moisture, according to the manufacturing method of the present invention, put a sealed container on a table, put in a ripening period for about 10 to 12 days, the temperature is three steps Aged while adjusting.

The first three days are aged at 60-75 ° C., the next five days are aged at 75-85 ° C., and the last two to four days are last aged at 65-75 ° C .. The reason for the temperature control is that when the first ripening at a high temperature to produce a burnt smell in garlic to significantly reduce the completeness of the product, so that the temperature is gradually raised so as not to burn the smell from the aged garlic.

Primary hot air drying (S400)

After the first aging, the airtight dry or far-infrared garlic is dried after removing the sealed container.

In other words, take out the garlic from the sealed container and apply hot air while maintaining about 65 ℃ for about 24 to 48 hours to dry the hot air.

The reason why the hot air drying process is carried out separately is to prevent the mold and bacteria from breeding in 2 to 3 days if there is moisture in the garlic peel, and to prevent this, through hot air drying. In addition, by reducing the percentage of moisture in garlic to 30% or less can improve the chewy texture when chewing garlic.

-Put into bamboo barrel (S500)-

Wash the outside and put the primary hot air dried garlic in a bamboo barrel immersed in bottled water for about 1 hour.

First, after washing the outside of the clogged bamboo barrel is immersed in bottled water for about 1 hour to increase the moisture content of the bamboo so that the moisture content of the bamboo barrel is about 10%. The reason for increasing the moisture content of bamboo is to make it easier for bamboo bamboo to penetrate garlic in the second ripening step below.

Next, the primary hot air is dried and the garlic is put into the bamboo barrel to a height of about 3/4. Bamboo barrel is preferably 7 ~ 8cm in diameter and 10 ~ 12cm in height, but is not necessarily limited thereto.

In general, bamboo is effective as a medicinal plant from the root to the leaves, and the components of phenol, amino acids, organic acids, sugars, and the like contained in bamboo have an inhibitory effect on staphylococcus aureus and Pseudomonas aeruginosa.

Therefore, garlic is added to the bamboo barrel so that the bamboo essence of the pharmacological effect can penetrate the garlic.

-Secondary sealing step (S600)-

It is a step of sealing a bamboo container containing primary aged / hot air dried garlic and an ocher germanium ore together in an airtight container.

The sealed container is the same as the primary sealing step, and usually, about four bamboo barrels are put in one sealed container.

-Second ripening stage (S700)-

The secondary aging step is a step of placing the sealed container in a aging machine at 70-80 ° C. for about two days (48 hours).

In the second ripening stage, far infrared rays generated from ocher germanium penetrate the garlic, and at the same time, the juice from the bamboo barrel gradually penetrates the garlic.

-Second hot air drying step (S800)-

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After the second aged bamboo container is taken out of the sealed container, it is dried by hot air or far-infrared rays while maintaining about 65 ° C for about 48 hours.

This is to remove moisture from the bamboo barrel, sterilize the garlic, and prevent mold from occurring in the garlic.

Packing step (S900)

The packing step is a step of packing a bamboo barrel containing aged garlic (black garlic).

The present invention will be shipped as a black garlic product by packing the bamboo barrel itself containing black garlic.

Example

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10 kg of peeled garlic was placed in a mesh bag and soaked in green tea extract for 6 hours.

Next, the garlic, which had been sufficiently soaked in the green tea components, was taken out of the green tea extract and then dried at room temperature.

The dried garlic was sealed in a plastic pack with 300 g of ocher germanium ore. Then, the sealed plastic pack was placed on a rice tray and put into a ripening machine, and then first aged. The maturation period was 11 days in total, the first three days were aged at 70 ° C., the next five days were aged at 80 ° C., and the last three days were aged at 70 ° C.

The first aged garlic was removed from the plastic pack and then hot air dried at about 65 ° C. for 2 days.

Next, the first aged dried garlic (which was changed to black garlic) was put into a bamboo barrel. At this time, the bamboo barrel used a bamboo barrel immersed in bottled water for about 1 hour after external cleaning.

Thus, the bamboo barrel into which the first aged dried garlic was put in a plastic pack, such as 300 g of ocher germanium ore, and sealed. Four bamboo buckets were put in one plastic bag.

The sealed plastic pack was placed on a rice tray and placed in a aging machine, and aged at 75 ° C. for about 2 days. After completion of the second aging, the bamboo barrel was removed from the plastic pack, and then the secondary hot air was dried at about 50 ° C. After the hot air drying, the bamboo barrel was packed with the bamboo barrel itself containing black garlic.
The black garlic thus prepared was consumed by the black garlic of the present invention through 10 evaluation groups, and then the texture of the black garlic was evaluated.

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Through the evaluation step, the black garlic of the present invention was removed from the smell of garlic, it did not smell at all, it was confirmed that the smell of bamboo and green tea inherent.

The present invention described above is not limited to the above embodiments and the accompanying drawings, and it is possible to substitute or change the present invention without departing from the technical spirit of the present invention. It is clear to those who have it.

1 is a flow chart of a process for producing a bamboo barrel black garlic using ocher germanium according to a preferred embodiment of the present invention.

Claims (2)

In the black garlic manufacturing method, Dipping step of dipping garlic in green tea extract; A first sealing step of removing water from the garlic and sealing it in an airtight container together with ocher germanium ore; Putting the sealed container in a aging machine for the first aging step of aging for 10 to 12 days; A primary hot air drying step of hot air drying the garlic from which the sealed container is removed; Input step of putting the first hot air dry garlic in a bamboo barrel; A secondary sealing step of sealing the bamboo barrel containing garlic and the ocher germanium ore together in a sealed container; A second aging step of putting the sealed container in a aging machine for two days of aging; A second hot air drying step of hot air drying the second aged bamboo barrel after removing the sealed container; Bamboo barrel black garlic production method using ocher germanium, characterized in that it comprises a packaging step of packaging a bamboo barrel containing the aged black garlic. The method of claim 1, The bamboo barrel is a bamboo barrel black garlic production method using ocher germanium, characterized in that to increase the water content by immersing in bottled water for 1 hour.

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