KR100957563B1 - Black garlic aging system - Google Patents

Abstract

PURPOSE: A black garlic aging device is provided to manufacture high quality black garlic by adjusting time, temperature, and humidity of an aging chamber without a pre-process, and to easily age the black garlic with RFID. CONSTITUTION: A black garlic aging device(10) includes the following: an aging chamber aging stored garlic with heat and steam; a control chamber controlling and supplying heat and steam to the aging chamber; a heating device supplying heat to the aging chamber; a temperature sensor checking inner temperature, is formed inside the aging chamber; a humidity sensor checking the inner humidity; a weight sensor checking weight variation of the loaded garlic; a reader decoding received information; a host controlling a compressor and a steam generator; and a wicker tray storing the aged garlic.

Description

Black garlic aging system {Black garlic aging system}

The present invention relates to a black garlic aging device. Specifically, the present invention, after placing the garlic as a raw material for a plurality of garlic ripening, and provides it into the aging chamber chamber. The present invention relates to a device for aging black garlic by aging the garlic provided in a predetermined predetermined temperature range for a predetermined time and then dried.

In general, garlic is one of spices used in restaurants as well as general households, and is widely used as a food material.

Recently, garlic has been shown to be effective in boosting immunity, increasing resistance to pathogens and cancer cells, and preventing and treating circulatory diseases. The back is widely known to the general public and is recognized as a functional health food.

However, the main ingredient of garlic is Alliin, which is broken down into Allicin by Alliinase when the garlic tissue is broken down, resulting in a unique smell and severe irritation resulting in bad breath. Difficult to ingest and eat a lot of raw garlic has the problem that it may be rather harmful to health by stimulating the liver.

Due to these points, garlic-heated products are used in the form of garlic powder, roasted garlic and odorless garlic.

However, when garlic is heat-treated, it is difficult to maintain the intrinsic ingredients of garlic, and even when used as a spice, there is a problem that it is difficult to taste.

Various methods have been proposed to solve the above problems. Among them, Cost Plus Korea Patent No. 10-0530386 is a method of producing aged garlic with increased antioxidant power and polyphenol content without self-fermentation at constant temperature and humidity without compromising the original ingredients and efficacy of garlic Is disclosed.

The method of manufacturing the aged garlic of the patent is ripened raw garlic with hot air at 280-320 hours at 40-90 ° C., followed by natural drying for 38-42 hours, followed by hot air at 20-30 ° C. for 30 to 50 hours. It is characterized by manufacturing.

In addition, the manufacturing method of the patent in the step of ripening in hot air for 280 to 320 hours at 40 ~ 90 ℃ in a plurality of fresh garlic in a steel container and then aged a number of steel containers in the container, the charcoal under the steel container In the batch or the step of maturing with hot air for 280 to 320 hours at the 40 ~ 90 ℃ characterized in that the supply of water to the respective steel containers.

However, the manufacturing method of the patent should include a drying step between the primary and secondary ripening step, including the primary ripening step, natural drying step, and the primary ripening step using an electric hot air, so that garlic ripening is continuous There was a disadvantage that it is not cumbersome.

In addition, in the manufacturing method of the patent, since the aging time is too long, there was a problem that the aging is not substantially done. In addition, in the manufacturing method of the patent, the moisture contained in the garlic is inevitably excessively evaporated due to the long time of aging, and thus the process of separately supplying moisture from the outside in order to prevent the problem that the garlic dries. Should go through.

When ripening while moisturizing the garlic in this way, the final production of aged garlic is a problem of poor taste and quality.

In addition, during the ripening of garlic, a Maillard reaction (browning reaction) is involved. This is a reaction in which the carbonyl group of the saccharide and the amino group of the protein generate brown substance (Melanoidins) by heating, and is a representative non-enzymatic browning reaction of naturally produced food.

 This Maillard reaction is a naturally occurring reaction that can occur during food processing or during storage, and is a weekly important reaction that affects the aroma, viscosity or color of the food.

Maillard reactions are difficult to suppress. This Maillard reaction occurs at high temperatures under high moisture, but only at high temperatures under low moisture. Therefore, Maillard reaction is an important process in terms of power requirements in the black garlic ripening device, and controlling it is the key to black garlic ripening.

In general, a radio frequency identification system (RFID system) is an identification technology that attaches an electronic tag to all things and detects information of the thing and surrounding situation information using a wireless communication technology.

The RFID system attaches a tag to everything necessary, and through this, it is not only basic recognition information but also environmental information (temperature, temperature, etc.) when combined with sensing technology. Humidity, pollution information, crack information, etc.) is detected and connected to the real-time network to manage the received information.

The present invention is to solve the problems of the prior art as described above, while reducing the spicy taste of garlic, to provide a black garlic that can be used as a high-quality functional health food that preserves the inherent nutrients of garlic, garlic It is an object of the present invention to provide a black garlic aging device for producing high-quality black garlic by maintaining the optimum temperature, humidity and time inside the aging chamber chamber without undergoing a pretreatment process such as the trim state, size, and production time.

In addition, by using the radio frequency identification system (RFID) to transmit and receive the relevant data in real time, wired and wireless, the purpose of the black garlic ripening more systematic and efficient management.

Aged black garlic growth value according to an embodiment for achieving the above object, the aging chamber chamber to form the appearance, and to mature the garlic stored in the heat and steam; A control chamber for supplying heat and steam to the aging chamber chamber and controlling it; A heating device provided at one side of the main body and supplying heat into the aging chamber chamber; A temperature sensor provided at one side of the aging chamber chamber to check an internal temperature; A humidity sensor provided at one side of the aging chamber chamber to check internal humidity; A weight sensor provided on one side of the tray to check the weight change of loaded garlic; A reader for decoding information received from the temperature sensor, humidity sensor and weight sensor; A host for processing the information decoded by the reader and remotely controlling whether the compressor and the large-capacity steam generator are provided in the control chamber to generate heat, steam and cold air to be supplied to the aging chamber chamber based on the decoded information; And, it is selectively mounted in the aging chamber chamber, the chaeban for storing the aged garlic; characterized in that it comprises a.

The weight sensor includes a tag antenna which transmits recorded data by emitting radio frequency to the reader, an IC chip which is in charge of storing and controlling information, and a piezoelectric body which senses a change in external pressure. Characterized in that the configuration.

The reader may include a reader antenna for transmitting / receiving radio frequency, an analog signal processor for modulating a signal transmitted from the reader antenna, and a digital signal for interpreting the signal received from the analog signal processor and transmitting the signal to the host. Characterized in that it comprises a signal processing unit.

The host may be a computer or a portable terminal capable of processing data.

In addition, the control chamber is provided with a compressor and a large-capacity steam generator for generating heat and steam and cold air to be supplied to the aging chamber chamber, characterized in that the operator is provided with a control unit that can be manually controlled.

The control unit may include a power display unit for indicating whether to operate, a data display unit for displaying a state inside the aging chamber, and an operation unit for controlling the operation of the compressor and the large-capacity steam generator.

The control unit may be controlled by wire or wirelessly by a host connected to a network at a remote location.

The side surface of the aging chamber chamber is provided with a side steam port for directly supplying heat, steam and cold air to the tray.

In addition, the tray is characterized in that the cover portion is formed with a plurality of vent holes, and the receiving portion consisting of an inner space made of wood or ocher material.

And, the upper side of the inside of the aging chamber chamber is characterized in that the ventilation shutter for forcibly discharging the gas and water generated therein to the outside.

And, the operation of the ventilation device is characterized in that it is automatically controlled by the control unit.

According to the black garlic aging device according to an embodiment of the present invention having the above configuration, the pre-treatment process such as washing raw garlic before removing black garlic, removing the peel, or cutting to a predetermined size is unnecessary, and the aging chamber chamber By providing a temperature, humidity and weight sensor therein, it is possible to optimize the temperature and manufacturing process required for aging by optimizing the conditions for aging in the aging chamber chamber.

In addition, according to whether the garlic to be aged is peeled, whole garlic, and light garlic, the ripening mode can be selected according to the ripening mode, thereby improving ripening and user convenience. By ripening garlic in a state of shortening the time required for ripening, there is an advantage that the power consumption required for ripening is minimized.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings. However, the spirit of the present invention is not limited to the embodiments presented, and other embodiments included within the scope of other inventive inventions or the scope of the present invention can be easily made by adding, changing, or deleting other elements. I can suggest.

Referring to Figure 1, the black garlic aging device 10 according to an embodiment of the present invention, the aging chamber chamber 100, the aging chamber chamber 100 is stored, a plurality of chaeban 300 for storing garlic for aging inside, and the aging chamber chamber It is provided on one side of the (100) and the outer shape is formed by the control chamber 200 for supplying heat, steam and cold air into the aging chamber chamber (100).

The outer appearance of the aging chamber 100 is partitioned from side to side by the door 120, one side of the door 120 is provided with a confirmation window 110 for checking the internal state of the aging chamber 100. .

In addition, the door 120 selectively shielding the aging chamber 100 may be hingedly mounted to the purifying device 10 so as to be rotatable, and the door 120 may be connected to the aging chamber 100 by a door fastener. ) Is sealed from the external environment.

In addition, the front of the control chamber 200 can display the internal state of the temperature, humidity, etc. inside the aging chamber chamber 100, and can operate and control the large-capacity steam generator 220 and the compressor 230 provided therein. The control unit 210 is provided.

On the other hand, the upper side of the aging chamber chamber 100 is provided with a vent shutter 140 for discharging heat and moisture and sulfur gas according to maintaining the humidity and temperature generated in the aging chamber chamber 100 to the outside.

The upper edge portion of the aging device 10 is provided with a connector for coupling with a crane or the like during movement and installation.

The black garlic aging device 10 thus formed has a structure in which the environment inside the aging chamber chamber 100 may not be affected by external environmental conditions.

2 is an internal perspective view of the internal structure of the black garlic aging device 10 according to an embodiment of the present invention.

Referring to FIG. 2, in order to supply heat, steam, and cold air to each aging step in the control chamber 200 provided on the left side of the black garlic aging device 10, a large-capacity steam generator 220 and a compressor 230 for generating cold air is provided.

Looking in detail, the steam generated through the large-capacity steam generator 220 is discharged to the steam hole formed on the upper side of the aging chamber chamber 100 through the steam duct communicated in the upward direction.

The steam supplied in this way is supplied from the inner upper end of the aging chamber chamber 100 to the lower end, and heats the tray 300 storing the garlic to be aged, and supplies steam to the garlic stored therein.

In addition, in the final stage of the black garlic in the process of aging at low temperature in order to maintain the texture of the aged black garlic must maintain the conditions for cooling the inside of the aging chamber 100 for a long time at a low temperature, in this process The cold air compressor 230 provided inside the 200 is operated.

The cold air generated by the compressor 230 is discharged into the aging chamber 100 through a cold air hole formed at one side of the upper end of the aging chamber 100 through a cold air duct communicated upward.

One side of the control chamber 200 is provided with a aging chamber chamber (100).

The aging chamber 100 guides the movement of the front-back direction in and out of the inside of the plurality of trays 300 stored with garlic, and holds the guide 180 for fixing in place, and the bottom surface inside the aging chamber 100. It is provided to include a steam generator 130 for generating steam to maintain the appropriate internal humidity and temperature required for each aging step.

Looking at the drawings, the hot air balloon 150 is provided on the upper rear side of the aging chamber chamber 100, the electric heater 160 is provided on the lower surface.

In addition, the ventilation shutter 140 is provided on the inner upper surface of the aging chamber chamber 100.

The steam generation amount, generation duration and on / off of the steam generator 130 are automatically remotely controlled by the host 400 to be described later. In addition, when there is a need for manual operation, it is controlled by the operation of the control unit 210 which will be described later.

On the other hand, the lower portion of the rear of the aging chamber 100, the electric heater 160 is mounted.

The electric heater 160 is a heat source that matches the internal temperature of the aging chamber chamber 100 to the temperature required in each aging step, the operation of the operation and the amount of calories calculated by the control unit 210 to be described later control the control Done.

Next, the upper portion of the rear of the aging chamber 100 is supplied into the aging chamber 100 through the duct 720, the heat generated from the heating device 700 installed outside the aging device 10 is in communication. The hot air balloon 150 is installed.

The hot air introduced from the inside of the aging chamber 100 through the hot air outlet 150 and the garlic to be aged through a dual heat source supplied from the aging chamber chamber 100 to the electric heater 160 The temperature required in each step can be constantly adjusted without the temperature variation inside the aging chamber chamber (100).

On the other hand, the ventilation shutter 140 is mounted on the upper side inside the aging chamber chamber 100.

The vent shutter 140 is a device for forcibly discharging the sulfur gas generated in the process of ripening garlic and the unnecessary moisture and heat source generated in each step to the outside.

The ventilation shutter 140 is communicated to the outer upper side of the aging device 10, it is a structure that can move up and down depending on whether the operation.

The ventilation shutter 140 is lowered into the aging chamber 100 so as not to be exposed from the external environment when forced exhaust is not necessary, and may be exposed to the outside of the upper part of the aging apparatus 10 only when exhaust is required. It is a structure that can be moved up and down.

The ventilation shutter 140 includes a gas discharge fan (not shown) for forcing ventilation and exhaust.

The vent shutter 140 is also operated or not and the position thereof is automatically remotely controlled by the host 400 to be described later, or manually controlled by the control unit 210.

In detail, the channel guide 180 is mounted on the side of the aging chamber 100. The channel guide 180 is a bent steel structure, which extends from an inlet of the aging chamber chamber 100 to an inner wall of a rear surface thereof.

The tray guide 180 is fixedly coupled to the side of the aging chamber chamber 100 by screwing or welding, and guides the withdrawal to and from the inside of the aging chamber 100 of the cabinet 300 storing garlic to be aged. It serves to support, and stably support the storage panel 300 during the aging operation.

The rear surface of the interior of the aging chamber 100 is provided with a hot air balloon 150, a ventilation shutter 140 and the electric heater 400 to be described in detail below.

On the other hand, one side of the shelf 80 is equipped with a temperature sensor 800 for measuring the temperature inside the aging chamber chamber 100 and transmits the data to the host 400.

The temperature sensor 800 may be attached or detached to one side of the channel 300 or the aging chamber 100, and is connected to the host 400 by wire or wirelessly.

In addition, in order to measure the humidity inside the aging chamber 100, a humidity sensor 900 is mounted on one side of the aging chamber 100 or the tray 300, and the measured internal humidity is transferred to the host 400. Send.

The humidity sensor 900 is detachable from the tray 300 and is connected to the host 400 by wire or wirelessly.

In addition, a weight sensor 500 is mounted between one side of the lower surface of the tray 300 and the tray guide 180. The weight sensor 500 measures the weight change between the initial weight of garlic stored in the tray 300 and the weight at the time of measurement and transmits the data to the host 400.

The weight sensor 500 is similarly detachable and connected to the control unit 210 by wire or wirelessly.

In addition, a steam generator 130 for generating steam to maintain a constant humidity in the aging chamber 100 is mounted on the inner bottom of the aging chamber 100.

The steam generator 130 is a device for supplying moisture in the form of steam in the aging chamber chamber 100 in order to maintain the humidity required in each step of the black garlic manufacturing process.

The steam generator 130 is operated by an external power source, and is automatically remotely controlled by the host 400, and if necessary, whether the steam generator 130 is manually operated by the control unit 210 and steam is operated. The amount of generation and the like are controlled.

Steam supplied by the large-capacity steam generator provided in the control chamber 200 is supplied through the steam port formed on the upper side of the aging chamber chamber 100.

However, the steam supplied through the steam port formed at one side of the upper end of the aging chamber 100 may not be uniformly distributed in the aging chamber 100.

Therefore, the steam generator provided in the aging chamber 100 to uniformly distribute the non-uniform distribution of the steam and to serve to correct the temperature variation as well as the temperature variation between the upper and lower steaming chamber 100 do.

On the other hand, the heat generated through the heating device 700 mounted on the rear of the aging chamber 100 is introduced into the chamber through a hot air outlet connected to the duct.

And, in order to maintain a uniform temperature between the upper and lower inside the aging chamber chamber 100, the electric heater 160 is provided on the lower side of the inner rear surface of the chamber, to maintain the temperature required for each aging step.

All the steam and heat and cold air generating devices may be automatically controlled by wire or wireless by the host 400 connected by wire or wireless, and may be automatically controlled by the host 400 connected to the control chamber 200. The control unit 210 is a structure that can be controlled by the operator manually operating.

On the other hand, the door 120 is hinged to the upper and lower sides so as to be rotatable with the aging device 10, and shields the aging chamber chamber 100 using a general fastener such as a hook.

On the other hand, the upper surface of the aging chamber 100 is provided with a ventilation shutter provided in communication with the vent formed in the aging chamber 100.

The ventilation shutter serves to discharge heat, steam and sulfur gas generated in the aging chamber 100. The opening and closing of the ventilation shutter may be manually operated, and whether the opening or closing of the ventilation shutter is automatically controlled by the host 400 by remote control, and manually controlled by the control unit 210 as necessary.

3 is a perspective view of the side steam sphere 170 provided in the aging chamber chamber 100 of the black garlic aging device 10 according to an embodiment of the present invention.

Looking at the inside of the aging chamber chamber 100, the storage panel 300 is stacked by a predetermined interval up and down by the channel guide 180 is stored.

Thus, the steamed and hot air outlets 150 or the heat and steam supplied by the steam generator 130 are not uniformly transferred to the stacked tray 300 so that the degree of ripening of garlic stored in each tray 300 is constant. You will not.

Therefore, side steam spheres 170 are formed between the respective channel guides 180 provided on the inner side of the aging chamber chamber 100.

The side steam sphere 170 is formed to extend at a predetermined interval from the front side to the back side inside the door of the aging chamber chamber 100 is installed.

The side steam sphere 170 has a structure in communication with the large-capacity steam generator 220 and the duct 222 provided in the control chamber 200.

The steam and heat generated by the large-capacity steam generator 220 are discharged through the side steam spheres 170 formed thereon, so that heat and steam are evenly supplied to the tray 300 stored in the aging chamber 100. do.

4 is a view of the installation of the weight sensor 500 of the black garlic aging device 10 according to an embodiment of the present invention.

Looking at the drawings, the left and right inner surface of the aging chamber chamber 100 is provided with the channel guide 180 formed by being vertically bent twice each corresponding position.

Thus, the garlic layer is stored on the upper side of the channel guide 180 is provided with the layered layer 300 is placed.

A contact surface having a predetermined area is formed between the tray 300 and the tray guide 180, and the weight sensor 500 is positioned on the contact surface.

The weight sensor 500 is provided in each of the left and right contact portions and one each in the front and rear surfaces as shown in the drawing, at least four or more weight sensors 500 are installed in one channel 300.

The weight sensor 500 installed as described above measures the change in the total weight of each tray 300 in each step and transmits the data to the host 400.

The ripening step is performed according to the weight change of the tray 300 transmitted to the host 400.

5 is a table showing the black garlic aging process for each temperature according to the operation of the black garlic aging device 10 according to an embodiment of the present invention.

6 is a table showing a table of temperature, time, humidity and the like of the garlic and the cut garlic according to the operation of the black garlic aging device 10 according to an embodiment of the present invention.

Referring to Figure 5, the process of manufacturing black garlic using the black garlic aging device 10 according to an embodiment of the present invention is divided into five steps.

First, as a pretreatment process, raw garlic, which is a material of black garlic, must be prepared. Garlic, which is the ingredient in this process, should be prepared by discerning the same. For example, you need to separate whole garlic without peeled whole garlic, raw garlic without peeled raw garlic, and garlic that is cut or crushed to a certain size.

Then, the sorted garlic is stored in a predetermined amount by the chaeban 300. Like this, each of the trays 300 stored with garlic is mounted in a storage space partitioned vertically by the tray guide 180 of the aging chamber chamber 100.

In this case, the weight sensor 500 is mounted between the tray 300 and the tray guide 180.

Next, each temperature sensor 800 and the humidity sensor 900 is mounted on one side of the aging chamber chamber 100.

After the preparation for aging is completed, the temperature, humidity and weight of stored garlic in the aging chamber are checked to confirm the information.

In addition to the input information, including the conditions and conditions of the garlic to be aged, select the ripening mode to operate.

After starting the operation as described above, the black garlic is finally manufactured through the following five steps.

Hereinafter, as an embodiment, the case of blood garlic will be described as an example.

First of all, it corresponds to the steam process.

Through this, the garlic garlic decomposition process is carried out in a short time of high temperature and high humidity. This process is carried out over a period of about 1 to 3 hours at a high temperature of about 85 ~ 100 ℃.

Humidity runs at 100% RH. In other words, it corresponds to the process of steaming garlic stored by steam and heat.

The step 1 process corresponds to a process of steaming garlic by providing an environment of high temperature and high humidity. This process breaks down the garlic's spicy and arid taste.

This process softens the tissue of garlic and removes the pungent taste and the smell of arine. In addition, it corresponds to the process of making the Maillarad (non-enzymatic browning reaction) easy structure.

While going through the first step, it removes the pungent ingredients from the ingredients contained in garlic. In order to go through the above process, the conditions of high temperature and high humidity must be maintained. At the temperature of about 85 ° C. or higher, the spicy flavoring component of garlic is pyrolyzed by enzymes and escapes out of the garlic. It is dissolved and discharged to the outside through the ventilation shutter 140 provided on the upper side of the aging chamber by the forced circulation by the circulation fan 710 provided on one side of the aging chamber chamber 100.

Through the one-step process, the unique spicy taste of garlic is removed.

Next, it goes through a two-stage main ripening process.

The second step corresponds to the process of preserving the moisture of garlic to be aged, and promote Maillard (non-enzymatic browning reaction) reaction.

In the second step, the process of maintaining the moisture preservation power of garlic by imposing a long-term conditions of medium and high humidity.

Looking at the process of the second step, it will last about 140 hours at a temperature of about 72 ~ 78 ℃. And humidity is maintained at 60-70% RH.

In the medium and high temperature and humidity conditions of the second step is to perform a long time determined by the intermittent steam water supply. After this process, the sugar content of garlic reaches its maximum.

Next, when the two-step process is finished, a three-step process is carried out.

The three-step process is a process of post-aging, a low-temperature and low-temperature process.

Looking at the three-step process, it will continue to about 50 to 60 at a temperature of about 60 ~ 69 ℃. And humidity is kept at 50 to 60% RH.

In the three-step process it is carried out in low humidity conditions of about 60 ~ 69 ℃ medium temperature. This process removes garlic from the surface of the garlic.

After this process, the garlic is transformed into a chewy tissue and reaches the desired sensory taste level.

After this process, the aged garlic tastes sweet and sour, reaching a peak.

Only after this process will the ripened black garlic have the best taste.

Whether the garlic has reached the desired sensory taste level is determined by the weight sensor 500 to determine whether or not to reach the target moisture reduction value, and if it reaches the end of the process of the three steps. .

Next, a four step process is performed.

The four-step process is a drying process, and lasts for about 40 to 50 hours at a temperature of approximately 50 ~ 58 ℃. And humidity is maintained at 40-50% RH.

Corresponding to the process of drying the outer surface of the garlic turned into a jelly phase made through the three-step process through the four-step process.

Through the above process, it corresponds to the surface drying process of drying the moisture of the outer surface of the garlic. After finishing the step 4, the garlic's internal tissue is the jelly phase of the chewy tissue through the step 3 and the sugar content reaches the highest level, the outer surface tissue is dried and agglomerated even when the aged garlic contacts each other. It becomes the state which it is easy to manage without losing.

Raw garlic is matured through black garlic with a black jelly tissue from which the spicy taste and smell peculiar to garlic are removed.

When the four-step process is carried out, the surface of the aged black garlic having a jelly phase is dried, thereby improving the shelf life.

Finally, the 5-step process is a low temperature ripening process. Corresponds to a long time of low temperature.

The five step process lasts about 168 hours at a temperature of about 0 ~ 5 ℃.

And humidity is kept at 20-30% RH.

In order to perform this process, the cold compressor 230 provided in the control chamber should be operated.

The environment inside the aging chamber 100 according to this process should maintain the environment corresponding to the refrigeration temperature of the refrigerator.

The aged black garlic, which has undergone the five-step process, becomes chewy and has a commerciality as black garlic.

In order to perform the five-step process must be maintained for a long time under low temperature conditions. Therefore, the generation of cold air according to the operation of the compressor 230 for cold air is a necessary process.

7 is a graph showing the step-by-step judgment range for the sensor for the weight change during ripening of black garlic according to an embodiment of the present invention.

8 is a table showing the weight change for each step according to an embodiment of the present invention.

Looking at the graph and the table in detail comparing, and shows the range to determine whether the progress of each aging step according to the change rate of the weight to the weight of the first stored garlic measured by the weight sensor 500 mounted inside the aging chamber chamber 100 have.

First, after the steaming process, which is a step 1 process compared to the initial weight stored in the tray 300 measured by the weight sensor 500, the process of step 2 proceeds while the weight of garlic stored in the tray 300 is first When the weight sensor 500 transmits the data to the host 400, the host 400 performs a three-step process, which is the next process, based on the received data. It will signal the command to proceed.

Accordingly, the large-capacity steam generator in the control chamber 200 and the steam generator 130 in the aging chamber chamber 100 generate heat sources and steam necessary to perform a three-step process to generate the aging chamber chamber 100. ) Will be supplied internally.

When the supplied heat source and steam reach the humidity and temperature required in the three step process, the host 400 receives the corresponding data from the humidity and temperature sensor 800, and the host 400 again. ) By transmitting a command to the control chamber 200, the aging growth value maintains the conditions necessary for the three-step process.

Through this process, the black garlic aging device 10 proceeds to each step.

9 is a perspective view of the structure of the rear surface of the black garlic aging device 10 according to an embodiment of the present invention.

Looking at, the box-shaped heating device 700 of the iron is mounted on the lower side of the central portion of the rear of the aging device (10).

The heating apparatus 700 is an apparatus for generating hot air electrically, and is in communication with a circulation fan 710 for forcibly supplying the hot air generated from the heating apparatus 700 to the aging chamber chamber 100 on both sides. .

The circulation fan 710 is in communication with the duct 720 on one side, the duct 720 is in communication with the hot air balloon 150 inside the aging chamber chamber (100).

The hot air generated by the heating device 700 is forcibly circulated to the hot air outlet 150 through the duct 720 by the circulation fan 710 to be forced into the aging chamber 100. do.

10 is a view of the structure of the tray 300 of the black garlic ripening apparatus 10 according to an embodiment of the present invention.

Looking at it, the channel 300 is composed of a cover 310 and the housing 320.

The upper side of the cover portion is formed with a plurality of vent holes 311 in the form of tension holes.

The ventilation hole 311 is provided to efficiently discharge the moisture generated by the process of aging the stored garlic and sulfur gas, and the heat generated by the hot air outlet 150 and the electric heater 160 evenly to the garlic.

In addition, the cover part 310 is provided with a handle 313 is hinged to enable the rotation for the operator's convenience.

Next, the accommodating part 320 is formed of a square box 321 of the iron and an inner surface of which one side forming an outer surface thereof has a predetermined thickness, and different materials manufactured to correspond to the rectangular box 321 and its outer shape. The storage unit 323 of the.

The storage unit 323 is made of wood, natural rubber or loess. This is to ensure uniform aging upon heating to the tray 300.

11 is a view of the control unit 210 of the black garlic aging device 10 according to an embodiment of the present invention.

Referring to the drawings, the control unit 210 is a power display unit 211 indicating whether the operation, the data display unit 212 and the heating device 700 indicating information transmitted from the temperature sensor, humidity sensor and weight sensor 500. ) And an operating unit 213 for controlling the operation of the steam generating device (130,220).
The control unit 210 may be used when a manual operation is required, such as a case in which only a predetermined process is required to be performed and not a whole series of black garlic ripening processes.

12 is a block diagram schematically showing the configuration of the black garlic ripening apparatus 10 using a radio frequency identification (RFID) system using the piezoelectric body 510 according to an embodiment of the present invention.

As shown, a radio frequency identification (RFID) system using the piezoelectric body 510 according to the present invention includes a weight sensor 500, a reader 600, a host 400, and the like.

The weight sensor 500 is responsible for storing and transmitting information, generating a tag antenna 530 for transmitting / receiving radio frequency data, an IC chip (520) for storing and controlling information, and power. It is composed of a piezoelectric body (510).

The tag antenna 530 is provided at one side of the weight sensor 500 and performs a function of exchanging data with the reader 110 as a 'Radio Frequency (RF) signal'. Depending on the shape of the various forms.

The RF (RF) signal generally enables long range transmission at a radiation frequency of less than 1 gigahertz (Ghz).

The IC chip 520 is provided in the weight sensor 500 to control the storage and transmission / reception of information by receiving power from the outside.

As illustrated, the reader 600 includes a reader antenna 610, an analog signal processor 620, a digital signal processor 630, a host interface 632, and the like. Decode data received from and control frequency transmission.

The reader antenna 610 is provided at one side of the reader 600 and performs a function of exchanging data with an 'RF (Radio Frequency) signal' like the tag antenna 530. According to the various forms.

The analog signal processor 620 is provided inside the reader 600, and although not shown, a low noise amplifier (LAN) that lowers the received noise and a demodulator for performing a process of turning the modulated signal to the original signal. Etc.)

The digital signal processor 630 may include a transmission / reception reference clock generator provided in the reader 600 to generate a reference clock and set a transmission / reception reference speed although not shown with the host interface 632. It consists of a decoder that converts digital signals into analog data, and a digital processor that operates arithmetic / logically on data.

The host 400 is configured as a computer or an external device to process data received from the reader 600. The host 400 may also process and store data signals received from the reader 600, and may transmit data to the reader 600 as necessary. In addition, it can be configured as an agent-based distributed network system to process a large amount of data received from a plurality of readers.

By using a radio frequency identification system (RFID) using the piezoelectric body 510 as described above in the black garlic ripening device 10, by accurately checking the weight change according to the ripening step of garlic inside the aging chamber chamber 100, the corresponding process The diagnosis of the completion of the test is performed correctly, and the progress of the next process is quickly determined and performed.
In summary, corresponding information obtained from various sensors through the reader 600 is obtained to the host 400, and the host 400 processes the information based on the obtained information. Based on the information, the various heat, steam and cold air generators provided in the aging device 10 are remotely controlled to sequentially perform each step necessary for aging black garlic.
On the other hand, when the aging device 10 is provided with a plurality of aging device for mass production, such as when each aging device is to perform only the corresponding aging process is determined, the operator has to control the process ( Only the operation of 210 may control the heat, steam and cold air generators.

As described above, the black garlic aging device 10 using the radio frequency identification system (RFID) ensures uniform quality of black garlic, shortens the long-term aging period required for aging, and reduces the amount of power required for aging of black garlic. The benefits of doing so can also be guaranteed.

1 is a front perspective view of the black garlic aging device according to an embodiment of the present invention.

Figure 2 is an internal perspective view of the configuration of the black garlic aging device according to an embodiment of the present invention.

Figure 3 is a detailed view of the inner side of the aging chamber chamber of the black garlic ripening apparatus according to an embodiment of the present invention.

Figure 4 is a front view of the internal structure of the aging chamber chamber of the black garlic ripening apparatus according to an embodiment of the present invention.

Figure 5 is a table showing the black garlic aging process according to temperature, step by step according to the operation of the black garlic ripening apparatus according to an embodiment of the present invention.

Figure 6 is a table showing the change in temperature and humidity step by step operation of the black garlic ripening apparatus according to an embodiment of the present invention.

Figure 7 is a graph showing the change of humidity step by operation of the black garlic aging device according to an embodiment of the present invention.

8 is a table showing the weight change of garlic according to the operation of the black garlic aging device according to an embodiment of the present invention.

9 is a perspective view of the rear structure of the black garlic aging device according to an embodiment of the present invention.

10 is a view of the structure of the tray of the black garlic ripening apparatus according to an embodiment of the present invention.

11 is a view of the control unit configuration of the black garlic aging device according to an embodiment of the present invention.

12 is a block diagram schematically showing the configuration of a radio frequency identification (RFID) system using a piezoelectric body of a black garlic ripening apparatus according to an embodiment of the present invention.

* Brief description of the main drawing codes

10 Black garlic aging device 100 aging chamber chamber

200 Control Chamber 210 Control

220 large capacity steam generator 23 compressor

300 Hosts 400 Hosts

500 Weighing Sensor 510 Piezoelectric

520 IC Chip 530 Tag Antenna

600 Reader 610 Reader Antenna

620 Analog Signal Processor 630 Digital Signal Processor

700 Heating 800 Temperature Sensor

900 humidity sensor

Claims (9)

A aging chamber chamber which forms an appearance and ripens garlic stored inside with heat and steam; A control chamber for supplying heat and steam to the aging chamber chamber and controlling it; A heating device provided at one side of the main body and supplying heat into the aging chamber chamber; A temperature sensor provided at one side of the aging chamber chamber to check an internal temperature; A humidity sensor provided at one side of the aging chamber chamber to check internal humidity; A weight sensor provided on one side of the tray to check the weight change of loaded garlic;  A reader for decoding information received from the temperature sensor, humidity sensor and weight sensor; A host for processing the information decoded by the reader and remotely controlling whether the compressor and the large-capacity steam generator are provided in the control chamber to generate heat, steam and cold air to be supplied to the aging chamber chamber based on the decoded information; And, Black garlic aging device, characterized in that it comprises a; optionally mounted inside the aging chamber chamber, the chaeban for storing the aged garlic. The method of claim 1, The weight sensor includes a tag antenna which transmits recorded data by emitting radio frequency to the reader, an IC chip which is in charge of storing and controlling information, and a piezoelectric body which senses a change in external pressure. Black garlic aging device, characterized in that. The method of claim 1, The reader may include a reader antenna for transmitting / receiving radio frequency, an analog signal processor for modulating a signal transmitted from the reader antenna; Black garlic aging device, characterized in that it comprises a digital signal processing unit for interpreting the signal received by the analog signal processing unit and delivered to the host. The method of claim 1, The host is black garlic ripening apparatus, characterized in that the computer or portable terminal capable of processing data. The method of claim 1, The control chamber is provided with a compressor and a large-capacity steam generator for generating heat and steam and cold air to be supplied to the aging chamber chamber, black garlic aging device, characterized in that the operator is provided with a control unit that can be manually controlled. The method of claim 5, And the control unit includes a power display unit for indicating operation, a data display unit for displaying a state inside the aging chamber, and an operation unit for controlling the operation of the compressor and the large-capacity steam generator. The method of claim 5, The control unit black garlic aging device, characterized in that the remote control by wire or wirelessly by a host connected to the network. The method of claim 1, The black garlic aging device, characterized in that the inner side of the aging chamber chamber is provided with a side steam port for directly supplying heat and steam and cold air to the tray. The method of claim 1, Black garlic aging device, characterized in that the upper side of the aging chamber chamber is provided with a ventilation shutter forcibly discharging the gas and water generated therein to the outside.

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