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

Making method of black garlic using barren land germanium Download PDF

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KR100950002B1
KR100950002B1 KR1020090041318A KR20090041318A KR100950002B1 KR 100950002 B1 KR100950002 B1 KR 100950002B1 KR 1020090041318 A KR1020090041318 A KR 1020090041318A KR 20090041318 A KR20090041318 A KR 20090041318A KR 100950002 B1 KR100950002 B1 KR 100950002B1
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garlic
aging
bamboo
sealed container
black
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KR1020090041318A
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Korean (ko)
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최병호
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김한표
전현정
최병호
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16Inorganic salts, minerals or trace elements
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/10Drying, dehydrating

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

황토게르마늄을 이용한 대나무통 흑마늘 제조방법{ making method of black garlic using barren land germanium}Making method of black garlic black bamboo using ocher germanium {making method of black garlic using barren land germanium}

본 발명은 흑마늘 제조방법에 관한 것으로, 보다 상세하게는 녹차성분이 첨가된 마늘을 대나무통에 담은 후 황토게르마늄 원석과 함께 숙성발효시키는 황토게르마늄을 이용한 대나무통 흑마늘 제조방법에 관한 것이다.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.

일반적으로 마늘은 수분 60%, 탄수화물 28%, 유기황화합물 2.3%, 단백질 2%, 유리아미노산 1.2%, 섬유소1.5 %, 지방 0.15%, 소량의 피친산, 사포닌 및 스토스테롤 등을 함유한다.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.

또한 마늘은 비타민 A, B1, B2, C 등의 비타민류와 칼슘, 칼륨, 구리, 아연, 게르마늄, 철, 마그네슘, 망간, 인, 황, 셀레늄 등의 무기물이 미량 함유되어 있다.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.

이러한 마늘은 한국인의 대표음식으로 한국보건산업진흥원의 보고서에 따르면, 백미 다음으로 마늘을 자주 먹으며 마늘을 통해 탄수화물, 인, 나트륨, 티아민, 비타민 C 등 영양소를 상당 부분 섭취한다고 한다.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.

국민의 생활수준이 향상되고 건강에 대한 관심이 고조되면서 마늘과 같은 건 강식품에 대한 수요가 증가하고 있으며, 2010년에는 우리나라의 평균수명이 79.1세로 세계 최고수준에 이를 것으로 전망되면서 마늘 상품에 대한 무한한 시장성과 비전에 제시되고 있다.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.

이에 따라 마늘의 유효성분은 더욱 증가시키고 마늘 특유의 맛과 냄새는 사라지게 하는 새로운 마늘 가공법의 하나로 흑마늘의 제조방법이 소개되었다.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.

흑마늘은 숙성과정을 거치면서 인삼에 들어있는 사포닌 함량이 10 배이상 늘어나고 폴리페놀인 항상화물질이 크게 늘어나는 등 처음의 생마늘보다 활성성분의 함량은 상승되면서 마늘 특유의 맵고 아린 맛 대신 달고 새콤한 먹기 좋은 맛으로 변하게 된다.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.

대한민국 등록특허 제 530386 호는 생마늘에 아무런 첨가물을 사용하지 않고 일정한 온도와 습도에서 자가 발효하여 숙성시킴으로써 마늘 본래의 유효성을 손상시키는 일 없이 항산화력 및 폴리페놀 함량이 증가된 숙성마늘의 제조방법을 기재하고 있다.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.

그러나 상시 발명은 숙성된 마늘의 효과가 충분하지 않으며, 그 효능을 더 이상 증대시킬 수 없는 문제점이 있었다.However, the invention always has a problem that the effect of aged garlic is not enough, its efficacy can no longer be increased.

그리고 대한민국 등록특허 제663168 호는 생마늘을 발아시켜 열처리하고 현미발효액, 꽃송이 버섯 추출액, 상황버섯 추출액 등의 침지액에 침지시키고 일정 온도와 습도에서 일정 시간 동안 열처리한 후 건조시켜 발효 발아된 흑마늘을 제조하는 방법을 제시하고 있다.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.

그러나 상기 방법은 생마늘을 발아시키기 위해 발효 숙성 고정기간이 길어지 고, 마늘에 싹을 띄움으로써 영양분이 싹으로 빠져나갈 뿐만 아니라 발아되는 동안 썩거나 변질되는 문제점이 있었다.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.

본 발명의 목적은 상기의 문제점을 해결하기 위해서 안출된 것으로, 흑마늘에 녹차성분이 첨가되고, 대나무 진액이 스며들도록 대나무통에 담겨진 황토 게르마늄을 이용한 대나무통 흑마늘 제조방법을 제공하기 위함이다.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.

상기의 목적을 달성하기 위한 본 발명의 황토게르마늄을 이용한 대나무통 흑마늘 제조방법은,마늘을 녹차추출물에 담그는 침지단계와; 상기 마늘에서 물기를 제거한 후 황토게르마늄 원석과 함께 밀폐용기에 넣어 밀봉하는 1차 밀봉단계와; 상기 밀봉된 용기를 숙성기에 넣고 10~12일 동안 숙성시키는 1차 숙성단계와; 상기 밀봉된 용기를 제거한 마늘을 열풍 건조시키는 1차 열풍건조 단계와; 대나무통에 1차 열풍 건조한 마늘을 투입하는 투입단계와; 마늘이 담긴 대나무통과 황토게르마늄 원석을 함께 밀폐용기에 넣어 밀봉시키는 2차 밀봉단계와; 상기 밀봉된 용기를 숙성기에 넣고 2일동안 2차 숙성시키는 2차 숙성단계와; 상기 밀봉된 용기를 제거한 후, 2차 숙성된 대나무통을 열풍 건조시키는 2차 열풍건조 단계와; 숙성된 흑마늘이 담긴 대나무통을 포장하는 포장단계를 포함하는 것을 특징으로 한다.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.

바람직한 실시 예에 따르면, 상기 대나무통은 생수에 1시간 동안 침지시켜 수분 함유량을 높인 것을 사용하는 것을 특징으로 한다.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.

상기 과제 해결수단에 의해 본 발명은 흑마늘 고유의 맛과 향을 느끼는 동시에 제조과정 중에 녹차 추출물에 침지시킴으로, 녹차의 향과 맛을 음미할 수 있다.
또한 흑마늘에 들어있는 고유의 영양소뿐만 아니라 녹차의 유효성분과 대나무 진액이 흑마늘에 스며들어 대나무 진액에 함유된 영양분을 고루 섭취할 수 있다.
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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이하, 첨부된 도면을 참조로 하여, 본 발명인 황토게르마늄을 이용한 대나무통 흑마늘 제조방법에 대해서 보다 상세하게 설명하기로 한다.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.

도 1은 본 발명의 바람직한 실시 예에 따른 황토게르마늄을 이용한 대나무통 흑마늘을 제조하는 과정의 순서도이다.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.

-침지단계(S100)- Immersion step (S100)

침지단계는 껍질을 깐 마늘 또는 껍질을 제거하지 않은 통마늘을 녹차추출물에 침지시키는 단계이다.The dipping step is a step of immersing the garlic or peeled whole garlic in green tea extract.

껍질을 깐 마늘의 경우, 마늘에서 뿌리, 줄기 및 이물질 등을 제거한 뒤 마늘을 그대로 섭취하기 용이하도록 껍질을 깐 다음 깨끗이 세척한다. 통마늘의 경우에는 껍질은 제거하지 않고, 뿌리, 줄기 및 이물질을 제거한다. 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.

다음으로 상기와 같이 전처리가 끝난 마늘을 망사구조의 자루에 넣고 녹차추출물에 침지시킨다.Next, put the pretreated garlic in the mesh structure as described above and immersed in green tea extract.

이와 같이 녹차추출물에 담긴 마늘은 약 6시간 정도 침지되면서 녹차 성분이 서서히 마늘에 스며들게 된다. 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.

-1차 밀봉단계(S200)--1st sealing step (S200)-

1차 밀봉단계는 마늘의 물기를 제거하고, 황토게르마늄 원석과 함께 밀폐용기에 넣어 밀봉하는 단계이다.The first sealing step is to remove garlic from water and seal it with an ocher germanium ore in an airtight container.

일반적으로 황토게르마늄 원석은 원적외선을 방출하고 체내에 산소 공급을 촉진시키며 면역세포인 NK(natural killer) 세포와 마크로파지, T 임파구 등의 기능을 활성화 시킨다.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.

밀폐용기로는 폴리 에틸렌 또는 폴리 프로필렌 비닐 팩이 사용되는 데, 바람직하게는 비닐팩은 지퍼가 일측에 형성된 지퍼백의 형태과 바람직하나 반드시 이에 한정하지 않음은 물론이다. 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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이하에서 설명되는 숙성단계에서는 마늘 자체의 수분만으로 숙성을 시키기 때문에 이와 같이 마늘 내의 수분증발을 방지하는 밀봉단계가 필수적으로 요구된다.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.

-1차 숙성단계(S300)-First fermentation stage (S300)

1차 숙성단계는 상기 밀봉된 용기를 숙성기에 넣고 10~12일 동안 숙성시키는 단계이다.In the first aging step, the sealed container is put into a aging machine and aged for 10 to 12 days.

마늘은 수분과 당분이 풍부한 채소로서, 일정한 온도와 수분만으로 발효숙성이 가능하며, 본 발명의 제조방법에 따르면, 밀봉된 용기를 채반에 얹어 숙성기에 넣고 10~12일 정도, 온도는 3단계로 조절하면서 숙성된다. 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.

처음 3일은 60 ~ 75 ℃ 에서 숙성하고, 다음 5일은 75 ~ 85 ℃에서 숙성하고, 마지막 2~4일은 65 ~ 75 ℃에서 숙성되는 최후 숙성이 이루어진다. 이처럼 온도를 조절하는 이유는 처음에 높은 온도로 숙성시키는 경우에는 마늘에 탄 냄새를 발생시켜 제품의 완성도를 현저히 떨어뜨리기 때문에, 숙성된 마늘에서 탄 냄새가 나지 않도록 서서히 온도를 높이게 되는 것이다. 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.

-1차 열풍건조(S400)- Primary hot air drying (S400)

1차 숙성후, 밀폐용기를 제거한 후 마늘을 열풍건조 또는 원적외선 건조시키게 된다. After the first aging, the airtight dry or far-infrared garlic is dried after removing the sealed container.

즉, 밀폐용기에서 마늘을 꺼내어 약 24~48 시간동안 약 65 ℃ 를 유지하면서 열풍을 가하여 열풍 건조시킨다.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.

이와 같이 열풍 건조과정을 별도로 거치는 이유는 저온 건조과정만을 거치게 되면, 마늘 껍질에 수분이 있을 경우 2~3 일만에 곰팡이가 발생하고 세균이 번식하 기 때문에, 이를 방지하기 위한 것이며, 열풍건조를 통해서, 마늘에서 수분의 비율을 30%이하로 낮추어 마늘을 씹었을 때 쫀득쫀득한 식감을 향상시킬 수 있다. 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.

- 대나무통에 투입단계(S500) --Put into bamboo barrel (S500)-

외부를 세척하고 생수에 약 1시간 정도 침지시킨 대나무통에 상기 1차 열풍건조시킨 마늘을 투입한다. Wash the outside and put the primary hot air dried garlic in a bamboo barrel immersed in bottled water for about 1 hour.

먼저, 밑면이 막힌 대나무통의 외부를 세척한 후 생수에 약 1시간동안 침지시켜 대나무통의 수분율이 약 10% 정도가 되도록 대나무의 수분율을 증대시킨다. 대나무의 수분율을 증대시키는 이유는 아래의 2차 숙성단계에서 대나무의 죽력 성분이 보다 쉽게 마늘에 스며들도록 하기 위해서이다. 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.

다음으로, 1차 열풍 건조시켜 마늘을 대나무 통에 약 3/4 정도 높이까지 투입한다. 대나무통는 지름이 7~8cm 이고 높이가 10~12cm 인 것이 바람직하나 반드시 이에 한정되는 것은 아니다.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.

일반적으로 대나무는 뿌리에서 잎까지 약용으로써 효능이 있으며, 대나무에는 포함된 페놀성분, 아미노산, 유기산, 당류 등의 성분은 포도상구균이나 녹농균에 대한 억제작용이 있다.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.

따라서 이와 같은 약리효능을 지닌 대나무 진액 성분이 마늘에 스며들 수 있도록 대나무통 속에 마늘을 투입한다. Therefore, garlic is added to the bamboo barrel so that the bamboo essence of the pharmacological effect can penetrate the garlic.

- 2차 밀봉단계(S600) --Secondary sealing step (S600)-

1차 숙성/열풍건조한 마늘이 담긴 대나무통과, 황토게르마늄 원석을 함께 밀폐용기에 넣어 밀봉시키는 단계이다. 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.

밀폐용기는 1차 밀봉단계와 동일하며, 통상, 4개정도의 대나무통을 하나의 밀폐용기에 넣게 된다. The sealed container is the same as the primary sealing step, and usually, about four bamboo barrels are put in one sealed container.

- 2차 숙성단계(S700) --Second ripening stage (S700)-

2차 숙성단계는 상기 밀봉된 용기를 숙성기에 넣고 약 2일(48시간) 동안 70∼80℃ 숙성시키는 단계이다.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).

2차 숙성단계에서는, 황토게르마늄에서 발생된 원적외선이 마늘에 침투하게 됨과 동시에 대나무통에서 나온 진액이 마늘에 서서히 스며들게 된다. 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.

- 2차 열풍 건조단계(S800)--Second hot air drying step (S800)-

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2차 숙성된 대나무통을 밀폐용기에서 꺼낸 후, 약 48시간동안 약 65℃를 유지하면서 열풍 또는 원적외선 건조시킨다. 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.

이는 대나무통의 수분을 제거하고, 마늘을 살균하고, 마늘에 곰팡이가 발생하는 것을 방지하기 위한 것이다. This is to remove moisture from the bamboo barrel, sterilize the garlic, and prevent mold from occurring in the garlic.

-포장단계(S900)- Packing step (S900)

포장단계는 숙성된 마늘(흑마늘)이 들어있는 대나무통를 포장하는 단계이다.The packing step is a step of packing a bamboo barrel containing aged garlic (black garlic).

본 발명은 흑마늘이 들어있는 대나무통 그 자체를 포장하여 흑마늘 제품으로 출하하게 된다.The present invention will be shipped as a black garlic product by packing the bamboo barrel itself containing black garlic.

-실시예-Example

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껍질을 깐 마늘 10kg 을 망사 자루에 넣어 녹차추출물에서 6시간 침지시켰다10 kg of peeled garlic was placed in a mesh bag and soaked in green tea extract for 6 hours.

다음으로 녹차성분이 충분히 스며든 상기 마늘을 녹차추출물에서 꺼낸 뒤 상온에서 물기를 제거하였다.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.

물기가 제거된 마늘은 황토게르마늄 원석300g 과 함께 비닐팩에 넣어서 밀봉시켰다. 그리고 밀봉된 비닐팩을 채반에 얹어 숙성기에 넣고 1차 숙성시켰다. 상기 숙성기간은 총 11일로써, 처음 3일은 70℃ 에서 숙성시키고, 다음 5일동안은 80℃에서 숙성시키고, 마지막 3일은 70℃에서 숙성시켰다. 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.

1차 숙성시킨 마늘을 비닐팩에서 꺼낸 후 2일 동안 약 65℃ 에서 열풍건조시켰다.The first aged garlic was removed from the plastic pack and then hot air dried at about 65 ° C. for 2 days.

다음으로, 1차 숙성건조된 마늘(흑마늘로 변화되어 있었음)을 대나무통에 투입하였다. 이때, 대나무통은 외부 세척 후 생수에 약 1시간 침지시킨 대나무통을 사용하였다. 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.

이와 같이 1차 숙성건조된 마늘이 투입된 대나무통을 황토게르마늄 원석 300g 과 같이 비닐팩에 넣어서 밀봉시켰다. 1개의 비닐팩에 4개의 대나무통을 넣었다. 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.

밀봉된 비닐팩은 채반에 얹어 숙성기에 넣고, 약 2일동안 75℃에서 숙성하였다. 2차 숙성이 끝난 후, 비닐팩에서 대나무통을 꺼낸 뒤 약 50℃에서 2차 열풍건조시켰다. 열풍건조가 끝난 대나무통은 흑마늘이 들어있는 대나무통 자체로 포장하였다.
이렇게 제조된 흑마늘에 대해서 10명의 평가단을 통해 본 발명의 흑마늘을 섭취하게 한 후, 그 식감을 평가하도록 하였다.
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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평가단을 통해 본 발명의 흑마늘은 마늘 고유의 냄새가 제거되었으며, 탄 냄새가 전혀 나지 않고, 대나무 및 녹차 고유의 향이 배어있음을 확인할 수 있었다. 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.

이상에서 설명한 본 발명은 상기 실시예 및 첨부한 도면에 의해 한정되지 않으며, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서, 치환, 내지 변경이 가능하다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어 명백하다 할 것이다.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.

도 1은 본 발명의 바람직한 실시 예에 따른 황토게르마늄을 이용하여 대나무통 흑마늘을 제조하는 과정의 순서도.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)

  1. 흑마늘 제조방법에 있어서,In the black garlic manufacturing method,
    마늘을 녹차추출물에 담그는 침지단계;Dipping step of dipping garlic in green tea extract;
    상기 마늘에서 물기를 제거한 후 황토게르마늄 원석과 함께 밀폐용기에 넣어 밀봉하는 1차 밀봉단계;A first sealing step of removing water from the garlic and sealing it in an airtight container together with ocher germanium ore;
    상기 밀봉된 용기를 숙성기에 넣고 10~12일 동안 숙성시키는 1차 숙성단계;Putting the sealed container in a aging machine for the first aging step of aging for 10 to 12 days;
    상기 밀봉된 용기를 제거한 마늘을 열풍 건조시키는 1차 열풍건조 단계;A primary hot air drying step of hot air drying the garlic from which the sealed container is removed;
    대나무통에 1차 열풍 건조한 마늘을 투입하는 투입단계;Input step of putting the first hot air dry garlic in a bamboo barrel;
    마늘이 담긴 대나무통과 황토게르마늄 원석을 함께 밀폐용기에 넣어 밀봉시키는 2차 밀봉단계; A secondary sealing step of sealing the bamboo barrel containing garlic and the ocher germanium ore together in a sealed container;
    상기 밀봉된 용기를 숙성기에 넣고 2일동안 2차 숙성시키는 2차 숙성단계;A second aging step of putting the sealed container in a aging machine for two days of aging;
    상기 밀봉된 용기를 제거한 후, 2차 숙성된 대나무통을 열풍 건조시키는 2차 열풍건조 단계;A second hot air drying step of hot air drying the second aged bamboo barrel after removing the sealed container;
    숙성된 흑마늘이 담긴 대나무통을 포장하는 포장단계를 포함하는 것을 특징으로 하는 황토게르마늄을 이용한 대나무통 흑마늘 제조방법.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.
  2. 제1항에 있어서,The method of claim 1,
    상기 대나무통은 생수에 1시간 동안 침지시켜 수분 함유량을 높인 것을 사용하는 것을 특징으로 하는 황토게르마늄을 이용한 대나무통 흑마늘 제조방법.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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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101289317B1 (en) 2013-06-18 2013-07-24 (재)남해마늘연구소 Method for manufacturing black garlic of green tea
CN104381894A (en) * 2014-11-27 2015-03-04 谭皕营 Pomelo leaf black garlic as well as preparation process and application thereof
KR20160143230A (en) 2015-06-05 2016-12-14 (주)다원유통 Method for manufacturing can having black garics and can having black garics manufactured by the same
KR101988137B1 (en) 2017-12-13 2019-06-11 모링가 농업회사법인 주식회사 Beverage with aging solution of grape and method for preparing the same
KR102048203B1 (en) * 2019-04-04 2020-01-08 유시호 A manufacturing method of fermented black curcuma and fermented black curcuma produced by thereof
KR102090425B1 (en) * 2019-06-14 2020-05-15 정광호 Method for coffee beans fermentation and container for the same utilizing bamboo barrel

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JPH11129A (en) 1997-06-11 1999-01-06 Seiichi Togo Deodorization of garlic
KR100816884B1 (en) 2007-07-13 2008-03-26 강기표 A method for manufacturing aged garlic using garlic aging room
KR20080082499A (en) * 2007-03-08 2008-09-11 도울농산 영농조합 An apparatus for manufacturing aged garlic
KR100871635B1 (en) 2008-04-11 2008-12-02 주식회사 레토나 Method for making the black garlic

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11129A (en) 1997-06-11 1999-01-06 Seiichi Togo Deodorization of garlic
KR20080082499A (en) * 2007-03-08 2008-09-11 도울농산 영농조합 An apparatus for manufacturing aged garlic
KR100816884B1 (en) 2007-07-13 2008-03-26 강기표 A method for manufacturing aged garlic using garlic aging room
KR100871635B1 (en) 2008-04-11 2008-12-02 주식회사 레토나 Method for making the black garlic

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101289317B1 (en) 2013-06-18 2013-07-24 (재)남해마늘연구소 Method for manufacturing black garlic of green tea
CN104381894A (en) * 2014-11-27 2015-03-04 谭皕营 Pomelo leaf black garlic as well as preparation process and application thereof
KR20160143230A (en) 2015-06-05 2016-12-14 (주)다원유통 Method for manufacturing can having black garics and can having black garics manufactured by the same
KR101988137B1 (en) 2017-12-13 2019-06-11 모링가 농업회사법인 주식회사 Beverage with aging solution of grape and method for preparing the same
KR102048203B1 (en) * 2019-04-04 2020-01-08 유시호 A manufacturing method of fermented black curcuma and fermented black curcuma produced by thereof
KR102090425B1 (en) * 2019-06-14 2020-05-15 정광호 Method for coffee beans fermentation and container for the same utilizing bamboo barrel
WO2020251220A1 (en) * 2019-06-14 2020-12-17 정광호 Method for fermenting green coffee beans, and fermentation container therefor

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