KR101220827B1 - Device for manufacturing black garlic and manufacturing method of black garlic using its - Google Patents

Abstract

The present invention relates to a black garlic production apparatus and a method for manufacturing black garlic using the same, comprising a double structure of an outer panel and an inner panel having a predetermined interval, and mounted on one side of the body to open and close a door, and the It is composed between the opening and closing door and the door, and comprises a double mating container including an elastic packing for imparting a sealing force between the opening and closing door, the maturation chamber is a certain temperature in the interior of one or more double mating container for a predetermined time The present invention relates to a black garlic manufacturing apparatus configured to supply heat to a black garlic manufacturing apparatus, including a washing step of washing garlic using the black garlic manufacturing apparatus and a aging step of incorporating the processed garlic in the black garlic manufacturing apparatus. It relates to a method for producing black garlic constituted.
In addition, the black garlic manufacturing apparatus according to the present invention and the black garlic manufacturing method using the same are hygienic and semi-permanent due to the black garlic double aging container composed of a stainless steel and a double structure having a high thermal conductivity, uniform internal temperature is uniformly aged and ripening step Is minimized, and the aging time is shorter than the existing aging time, and it is economical, and the inside of the black garlic double aging container is sealed, including the elastic packing to give a sealing force, so there is no loss of water, and the moisture of garlic itself without additional water supply By aging, the effectiveness of the work was realized.

Description

Device for manufacturing black garlic and manufacturing method of black garlic using the same

The present invention relates to a black garlic production apparatus and a method for manufacturing black garlic using the same, comprising a double structure of an outer panel and an inner panel having a predetermined interval, and mounted on one side of the body to open and close a door, and the It is composed between the opening and closing door and the door, and comprises a double mating container including an elastic packing for imparting a sealing force between the opening and closing door, the maturation chamber is a certain temperature in the interior of one or more double mating container for a predetermined time The present invention relates to a black garlic manufacturing apparatus configured to supply heat to a black garlic manufacturing apparatus, including a washing step of washing garlic using the black garlic manufacturing apparatus and a aging step of incorporating the processed garlic in the black garlic manufacturing apparatus. It relates to a method for producing black garlic constituted.

Garlic is generally regarded as a tonic food because of its high zinc content, and it is becoming popular not only as a food but also as a health food all over the world. It has been proved to be effective and effective to the human body, especially the effect of lowering cholesterol and blood pressure, the intake of garlic is recommended to reduce the risk of heart attack and stroke.

Garlic, which is beneficial to the human body as described above, can also cause burden on stomach and intestines when it is ingested with raw garlic.Therefore, it is difficult to consume large amounts and at all times. It is not only good for eating due to reduced irritation, but also increases the ability to remove free radicals and sulfuric acid, increases the amount of polyphenols having cancer prevention effect, and is sulfur-containing compounds S-allylcysteine and S -New ingredients such as S-allyl-mercapto-cysteine are produced, and strong sterilization and antibacterial action, physical strength enhancement, tonic effect and fatigue recovery action, strengthening energy, improvement of arteriosclerosis, inhibition of body aging, coldness and Ingestion of black garlic, which is effective in improving frostbite, improving hypertension, improving diabetes, suppressing allergic reactions to atopic dermatitis, and promoting formal and digestive action A trend that is high.

Therefore, in recent years, black garlic has been developed and marketed by an apparatus for producing black garlic that can give various effects such as free oxygen removal ability, sulfated effect, and fatigue recovery action, and methods of manufacturing black garlic using the same.

In addition, looking at the prior art with respect to the black garlic production apparatus having the above configuration and characteristics and a method of manufacturing black garlic using the same.

Korean Patent No. 10-0929342 relates to an air-circulating aged garlic manufacturing apparatus that ripens black garlic by heating means in an enclosed space, and has a discharge tube and an upper end of a aging furnace in which drainage holes are formed. By injecting the furnace air circulation or the outside air into the suction pipe, the black garlic which maintains the uniform temperature and humidity through the natural circulating air flow without the forced circulation device was proposed, but the cost of the device increased due to the complicated configuration of the device. Korean Patent No. 10-0881171 relates to a method of manufacturing aged garlic by drying and ripening raw garlic, and vacuum drying while gradually lowering the temperature from a high temperature to a low temperature in a vacuum dryer, and then putting dried garlic into a mature kiln. After heating with varying temperature, it is aged for several days to show the effect of the aged garlic with its smell and taste purified. However, frequent changes of temperature and cumbersome problems of work occurred. In addition, Korean Laid-Open Patent No. 10-2009-0039934 relates to a method of manufacturing black garlic to increase sulfuric acid power, and after ripening raw garlic by temperature in a steamer, it supplies water when dried in a dryer to give a characteristic smell of garlic. Although it suggested the effect of reducing rejection due to garlic ingestion, there was a problem of inefficiency of work due to water supply and waste of manpower. Korean Patent Publication No. 10-2009-0055090 relates to a method of manufacturing black garlic, which is made of garlic After removing the endothelium and going through the pre-drying step for 3 days, put it in a plastic pack and seal it in order to increase the temperature in order to maintain the moisture by drying and aging, but the synthetic hormone was used to improve the flavor and texture. Emissions or unsanitary problems may occur, requiring research and development.

The present invention has been made to improve the problems according to the prior art of the black garlic production apparatus and the black garlic production method using the same, the black garlic production apparatus according to the prior art is provided with a heating means in an enclosed space air circulation type to ripen black garlic As the aging garlic manufacturing apparatus, the black garlic which maintains uniform temperature and humidity through the air flow was presented, but the composition of the apparatus was complicated, resulting in the problem of rising cost, and the manufacture of aging garlic by drying and aging the raw garlic. While the dried garlic was heated by giving a temperature change, the smell and taste of the aged garlic were presented, but the frequent change of temperature and the troublesome work occurred. In addition, it is a method of manufacturing black garlic to increase sulfuric acid power, and when fresh garlic is dried in a dryer, water is applied to remove the peculiar smell of garlic, thereby reducing the rejection of garlic ingestion. In addition, the garlic was put into a plastic pack in a method of manufacturing black garlic and sealed to ripen to maintain moisture, thereby improving flavor and texture. However, synthetic vinyl is used to discharge environmental hormones or cause unsanitary problems. It aims to suggest a solution.

The present invention is to realize the desired object as described above,

In the black garlic manufacturing apparatus comprising a maturation chamber for supplying heat to a predetermined interior, the opening and closing port is configured on one side, and provided with a plurality of trays that can put one or more trays that can embed garlic in the hollow, The body is composed of a double structure of the outer panel and the inner panel having a predetermined interval and the double structure of the outer panel and the inner panel having a predetermined interval, and is mounted on one side of the body to open and close the opening and closing door and the It is composed between the opening and closing door and the door, and comprises a double mating container including an elastic packing for imparting a sealing force between the opening and closing door, the maturation chamber is a certain temperature in the interior of one or more double mating container for a predetermined time The present invention provides a black garlic manufacturing apparatus configured to supply heat to the same, and also uses the black garlic manufacturing apparatus. The washing step and the washing step of processing garlic to remove impurities than garlic black garlic black garlic proposes a method which comprises the fermentation step of aging was inherent in the manufacturing apparatus.

The black garlic production apparatus according to the present invention and the black garlic manufacturing method using the same are hygienic and semi-permanent due to the black garlic double ripening container composed of a stainless steel material and a double structure having a high thermal conductivity, and the internal temperature is uniform, thereby achieving even ripening. The maturation stage is minimized because it is matured at a certain temperature, and the inside of the black garlic double maturing vessel is sealed, including elastic packing that imparts a sealing force, and thus the maturing time is shorter than the existing maturing time. It is matured with the moisture of garlic itself without supplying moisture, and the effect of quality and work efficiency is realized.

1 is a cross-sectional view showing a black garlic production apparatus according to a preferred embodiment of the present invention.
Figure 2 is a perspective view (open door) showing a black garlic production apparatus according to a preferred embodiment of the present invention.
Figure 3 is a cross-sectional perspective view showing a black garlic production apparatus according to a preferred embodiment of the present invention (when not included).
Figure 4 is a cross-sectional perspective view showing a black garlic production apparatus according to a preferred embodiment of the present invention (when the chae is configured).
5 is a graph showing the residual amount of active oxygen as a result of measuring the active oxygen removal ability of Table 1.

The present invention relates to a black garlic manufacturing apparatus and a method for manufacturing black garlic using the same, the black garlic manufacturing apparatus comprising a aging chamber for supplying heat to a predetermined interior, the opening and closing is configured on one side, it is possible to embed garlic inside the hollow A body 20 having a plurality of trays 21 on which one or more trays 22 can be placed, comprising a double structure of an outer panel 50 and an inner panel 60 having a predetermined interval 80. And a door 30 having a double structure of an outer panel 50 'and an inner panel 60' having a predetermined interval 80, and mounted on one side of the body 20 to open and close the opening and closing port. Comprising between the opening and closing door and the door 30, comprising a double aging container 10 including an elastic packing 31 for imparting a sealing force between the opening and closing door and the door 30, the aging chamber is a temperature inside one Incorporating the above-mentioned double aging container (10) Over time relates to a black garlic production apparatus is configured to allow supplying heat to the double aging vessel 10.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings 1 to 4.

Specifically, the body 20 has a plurality of trays 21, which can be opened and closed on one side as shown in Figure 1, and can put one or more trays (22) capable of embedding garlic in the hollow as shown in FIG. 3) is provided in the form of a body 20 consisting of a dual structure of the outer panel 50 and the inner panel 60 having a predetermined interval 80, as shown in Figure 3, the body 20 opening and closing on one side Is configured to exert the effect of facilitating the entry and exit of the garlic or the dumplings 22 containing the garlic, and the locking device 40 is provided on one side of the body 20, the body 20 and mentioned below It has an effect of facilitating the binding of the door 30 to be. In addition, as shown in FIG. 4, a plurality of tray trays 21 are coupled to the inside of the body 20 at both upper and lower sides of the hollow to facilitate the support of the tray 22 and the loading and unloading of the tray 22, and have good thermal conductivity. Since the plate 22 of the material has a plurality of vents, the garlic can be evenly aged, and since it is made of stainless steel, it does not rust and does not use synthetic vinyl such as a conventional plastic bag or a plastic container. Since it is semi-permanent, it has an excellent economic effect.

In addition, as shown in FIG. 4, one or more multi-stage trays (22) capable of embedding garlic may be configured in the tray tray (21), and a stainless steel shelf net having good thermal conductivity between the tray tray (21) and the tray (22). In addition, it is also possible to easily put the tray 22 on the tray tray 21, it is also possible to configure the internal heat of the body 20 is transmitted to the shelf network, the heat transfer occurs in the garlic tray 22 is embedded garlic It can be evenly aged, hygienic and semi-permanent, so it has an excellent economic effect. In addition, the body 20 is made of a stainless steel material having a good thermal conductivity, excellent heat transfer to the heat from the outside of the body 20 to the inside of the body 20, the garlic can be evenly aged, hygienic and semi-permanent, so the economic effect is excellent The outer panel 50 and the inner panel 60 of the body 20, as shown in Figure 3, the thickness of the stainless steel 70 is preferably 0.5 to 1.5mm, which is made of even ripening of garlic When the thickness 70 is less than 0.5mm, the thickness of the outer panel and the inner panel is thin so that the external heat of the body 20 is excessively transferred to the inside of the body 20 so that garlic is not matured due to an increase in the internal temperature. There is a risk of drying or burning, and the thin film thickness during manufacture or use of the double maturation container may cause a crushing phenomenon. If the thickness is greater than 1.5mm (70), the external plaque Because the thickness of the inner panel is too thick, there may be a problem that it takes a long time to ripen garlic due to insufficient heat transfer, and there is a risk of difficulty in working due to the burden of double ripening container weight when using the above range. It is desirable to maintain.

In connection with the above, it is preferable that the outer panel 50 and the inner panel 60 of the body 20 as shown in Figure 3 has a dual structure of a predetermined interval 80 of 10 ~ 100mm, which is outside the body 20 Heat conducted by the air circulates through the convection phenomenon inside the dual structure of the outer panel 50 and the inner panel 60 and evenly transfers heat to the inside of the body 20 to effect the even ripening of garlic. And, when the predetermined interval 80 of the outer panel 50 and the inner panel 60 of the body 20 is less than 10mm, the external heat of the body 20 is excessively transferred to the inside of the body 20 to increase the temperature inside the body. Due to this, garlic may not ripen, may dry or burn, and if it exceeds 100 mm, heat transfer to the inside of the body may not be sufficient, resulting in a problem that garlic may not ripen properly and take a long time to mature. Maintaining range desirable. In addition, the body 20 composed of a dual structure of the outer panel 50 and the inner panel 60 having a predetermined interval (80) is the heat between the outer panel 50 and the inner panel 60 between the outer panel (50) Since it is conducted in a closed empty space and is evenly distributed and transfers heat into the body 20, the temperature inside the body 20 is uniformed so that the garlic receives heat indirectly so that the garlic does not burn without distinguishing between the edge and the center of the garlic. It has the effect of even ripening.

Along with the above, as shown in FIG. 2, a dual structure of the outer panel 50 'and the inner panel 60' having a predetermined interval 80 is mounted on one side of the body 20 to open and close the opening and closing opening. In the door 30, the locking device 40 is provided on one side of the outer door 30 and is coupled to the locking device 40 provided on the outer side of the body 20 so that the body 20 and The effect of facilitating the binding of the door 30 is exhibited. The door 30, which is made of a stainless material having good thermal conductivity in the same structure as the dual structure of the outer panel 50 and the inner panel 60 of the body 20, heats the outside of the door 30 inside the door 30. Excellent heat transfer of the garlic can be evenly aged garlic, as shown in Figure 3 the outer panel 50 'and the inner panel 60' of the door 30 is a stainless steel thickness (70) of 0.5 ~ 1.5mm It is preferable to have an effect, which makes the effect of evenly ripening garlic, if the thickness of less than 0.5mm (70) of the outer panel and the inner panel is thin so that the outer heat of the door (30) into the door (30) Garlic may not be matured and dried or burned due to excessive delivery.In case of making or using a double ripening container, the container may not be firm and may be crushed.When the thickness exceeds 1.5mm, the thickness of the outer panel and inner panel Is thick, inside the door Because of the heat transfer is insufficient and can not cause a problem with the aging time of the garlic takes a long experience, it can double fermentation vessel bound burden to the difficulty of the task of weight it is preferred to maintain the range.

In connection with the above, as shown in FIG. 3, the outer panel 50 ′ and the inner panel 60 ′ of the door 30 preferably have a dual structure of a predetermined interval 80 of 10 to 100 mm, which is the door 30. Heat conducted from the outside is circulated through the convection phenomenon inside the dual structure of the outer panel 50 'and the inner panel 60' so that the heat is evenly transferred to the inside of the door 30 so that even ripening of garlic is achieved. When the predetermined interval 80 of the outer panel 50 'and the inner panel 60' of the door 30 is less than 10 mm, the external heat of the door 30 is excessively transmitted to the inside of the door 30. Garlic may not ripen, may dry or burn, and if it exceeds 100 mm, there may be a problem that garlic may take a long time to mature due to insufficient heat transfer to the inside of the door. In addition, the outer panel 50 'and the inside having a predetermined interval (80) In the door 30 having a dual structure of the panel 60 ', the heat outside the door 30 is distributed evenly by conducting heat to a closed empty space between the outer panel 50' and the inner panel 60 '. Since heat is transferred to the inside of the door 30, the temperature of the inside of the door 30 is uniform, and the garlic receives heat indirectly, and the garlic does not burn without distinction between the edge and the middle of the garlic, thereby achieving even ripening. In addition, the door 30 mounted on one side of the body 20 to open and close the opening / closing can be used as a folding material that enables the binding of the body 20 and the door 30 to a solid and rust free material. Do.

In addition, as shown in FIG. 4 in the dual maturation container 10 comprising an elastic packing 31 configured between the opening and closing the door 30 and imparting a sealing force between the opening and closing door and the door 30, the opening and closing door 30 ) Further comprises an elastic packing (31) made of any one or more of natural rubber, synthetic rubber or silicone material having a predetermined elastic force for a perfect sealing between, the inside of the dual maturation vessel (10) to the elastic packing (31) Due to the closed state, the ripening time is short when garlic is aged, and it is matured only by the garlic itself without loss of moisture.Therefore, there is no hassle of opening and closing the double ripening container (10) for water supply during ripening. However, the material of the elastic packing 31 can be selected according to the judgment of those skilled in the art.

In addition, the aging room according to the present invention is a constant temperature as a built-in one or more double maturation vessel 10 therein can be a common aging chamber that can supply heat to the double maturation vessel 10 for a predetermined time, the double aging Since the heat is transferred to the double maturation vessel 10 made of stainless steel at a predetermined temperature including the vessel 10, the double panel of the stainless steel outer panels 50 and 50 'and the inner panels 60 and 60' have excellent thermal conductivity. The dual maturation vessel 10 having the structure is heat conducted in the aging chamber even without a separate temperature device, thereby maintaining the internal temperature of the dual maturation vessel 10 at a constant temperature without frequent temperature changes, thereby making it even more cumbersome for the work. Exerts no effect.

The following is an embodiment of a black garlic production method using the black garlic production apparatus according to the present invention. The following examples are merely to illustrate the present invention, and the scope of protection of the present invention is not limited by these examples.

The washing step to remove impurities of garlic and the opening and closing opening is configured on one side of the garlic treated in the washing step, and has a plurality of trays for placing one or more trays inherent in the washing step processed garlic inside the hollow And a double structure of an outer panel and an inner panel having a predetermined interval, and a double structure of an outer panel and an inner panel having a predetermined interval, and mounted on one side of the body to open and close a door. And built between the opening and closing door and the door, and embedded in a double aging container including an elastic packing for imparting a sealing force between the opening and closing door and the door. The double aging container is embedded in a aging room capable of supplying heat of a predetermined temperature for a predetermined time. It relates to a black garlic production method comprising a aging step of heating.

Garlic used in the manufacture of black garlic may be selected from either whole garlic, garlic or chopped garlic (the whole garlic, chopped garlic, chopped garlic is a concept of garlic, so referred to below as "garlic"). In order to remove impurities of the garlic, the washing process is performed by replacing natural water 4-5 times with natural water. The washing step treated garlic may further include a steaming step of steaming for 5 to 60 minutes as a temperature of 80 ~ 120 ℃, the steaming step is a garlic washing process of the washing step is 80 ~ 120 ℃ Steaming for 5 to 60 minutes is preferred as the temperature, which minimizes the loss of sulfur-containing compounds in garlic, reduces garlic's peculiar odor, eliminates astringent taste, and achieves sterilizing effect. If the temperature is less than 0 ° C., the steaming effect may be insignificant, and a long steaming time may occur. If the temperature is higher than 120 ° C., the physical properties of garlic may be changed. In addition, the steaming time is 5 to 60 minutes, when the steaming time is less than 5 minutes, there is a risk that the arin flavor can not be removed, and if it exceeds 60 minutes, there is a risk of causing changes in the physical properties of garlic. It is desirable to maintain the range.

In connection with the above, the garlic treated with the washing or steaming step is provided with a plurality of trays for placing one or more trays capable of embedding the garlic treated with the washing or steaming step inside the hollow, and having a predetermined interval outside. Consists of a dual structure of the panel and the inner panel and a dual structure of the outer panel and the inner panel having a predetermined interval, and is mounted on one side of the body and configured to open and close the door opening and closing between the door and the door and the door In order to embed the garlic treated in the washing step or the steaming step in a double ripening container including an elastic packing for imparting a sealing force between the opening and closing door, the tray and the body are made of stainless steel so that the garlic can be evenly aged. It is hygienic and semi-permanent, so it has an excellent economic effect and an external panel. Consists of dual structure of inner panel, heat from outside of the body is distributed evenly in the closed empty space between outer panel and inner panel. It exhibits the effect of even ripening without burning. In addition, the garlic is provided in one side of the body is configured between the door opening and closing the opening and closing opening and closing the door and the door, the washing step or steaming step in a dual maturation container including an elastic packing to impart a sealing force between the opening and closing door Since the inside of the double ripening container is sealed due to the elastic packing, the ripening time of garlic is short and economical, and the ripening is done only by the garlic itself without loss of water during ripening, thus opening and closing the double ripening container for moisture supply. There is no hassle and the work is effective without waste of manpower.

In addition, a double aging vessel incorporating garlic treated by the washing or steaming step in a conventional aging chamber that supplies heat to a predetermined interior is embedded in a aging chamber capable of supplying heat at a constant temperature to a predetermined interior to heat for a predetermined time. In the aging step, the heat supplied from the aging chamber is heat conduction in the stainless steel double maturation vessel having excellent thermal conductivity is applied to indirect heat to garlic in the double maturation vessel can be aged without frequent temperature changes Therefore, it consumes less manpower and can be matured only by the moisture of garlic itself, so it shows excellent effects of ease of operation. It is preferable that the predetermined temperature of the aging chamber of the aging step is 60 ~ 90 ℃, when the temperature is less than 60 ℃ low temperature of heat transferred to the interior of the aging chamber in the aging chamber, there is a risk that the aging does not occur properly, If the temperature exceeds 90 ° C, the heat of the aging chamber is excessively transferred to the inside of the double aging vessel, so that drying or burning may occur before the aging of the garlic. Therefore, it is preferable to maintain the temperature in the above range. It is preferable that the time is 120 to 240 hours, which is less than 120 hours, there is a risk that the garlic is not matured properly, and if it exceeds 240 hours, the garlic is overfermented, so that the acidity or burnt taste is strong. It is preferable to maintain the time in the above range because there is a risk of occurrence.

The following is a test example of the black garlic production apparatus according to the present invention and a black garlic production method using the same and a comparative example prepared by a conventional manufacturing method. In addition, it is a result of the sensory test performed for proper comparison of the test example prepared by the present invention and the comparative example prepared by a conventional manufacturing method, which does not limit the specific implementation of the present invention.

[Test Example 1]

1. Cleaning step

end. Fresh garlic is washed 10kg of fresh garlic by replacing natural water 4-5 times.

2. Ripening step

end. The raw garlic 10kg treated in the washing step includes an elastic packing for imparting a sealing force between the opening and closing door and the door, and is embedded in the inside of the dual maturation container body composed of a dual structure body and a door of the outer panel and the inner panel.

I. The double aging vessel in which the raw garlic is embedded is heated in a aging chamber capable of supplying heat to maintain the temperature at 80 ° C., thereby heating the double aging vessel for 170 hours to mature the raw garlic.

Comparative Example 1

1. Cleaning step

end. Fresh garlic is washed 10kg of fresh garlic by replacing natural water 4-5 times.

2. Ripening step

end. 10 kg of fresh garlic treated in the washing step is embedded in the inside of a single mature container body consisting of a single panel body and a door.

I. The single aging vessel in which the raw garlic is embedded is heated in the aging chamber capable of supplying heat to maintain the temperature at 80 ° C. to heat the single aging vessel for 170 hours to mature the raw garlic.

Comparative Example 2

1. Cleaning step

end. Fresh garlic is washed 10kg of fresh garlic by replacing natural water 4-5 times.

2. Vacuum drying step

end. 10 kg of fresh garlic treated in the washing step is embedded in a vacuum dryer.

I. Garlic inherent in the vacuum dryer is vacuum dried in sequential stage 90 ℃ 20 hours, 80 ℃ 20 hours and 70 ℃ 8 hours sequentially.

3. Ripening step

end. The dry garlic 10kg treated in the vacuum drying step is embedded in a tray inside the body of a single ripening container composed of a body and a door of a single panel provided with temperature.

I. The single aged container in which the dried garlic is heated is heated at a temperature of 100 ° C. for 3 hours, and then air is injected. The process of maintaining room temperature for 1 hour is repeated three times each day for three days to ripen garlic.

The following are the results of the test and sensory test on the active oxygen scavenging ability performed for proper comparison of the test example prepared by the present invention and the comparative example prepared by a conventional manufacturing method, which does not limit the specific implementation of the present invention.

[Test]

1. Garlic Extract Step

end. Test Example 1, Comparative Examples 1 and 2 and 15 g of fresh garlic were ground in 20 ml of 100% ethyl alcohol, extracted for 1 week, filtered and the remaining solvent was evaporated to obtain extracted garlic.

2. Solvent Dilution Step

end. Each garlic extracted is dissolved in solvent dimethyl sulfoxide (DMSO, abbreviated as "DMSO"), and diluted to 1 mg / ml.

3. Sample Preparation Step

end. DMSO group is prepared only with the solvent of DMSO.

I. The control group prepares 10 μM of a new source (SIN-1, 3-mopholinosydnonimine hydrochloride, abbreviated as “SIN-1”), which is a substance generating reactive oxygen species.

All. SIN-1 in Trolox (Trolox, 6-hydroxy-2,5,7,8, 97% tetramethyl-chroman-2-carbonsaure, abbreviated as "Trolox" below), which removes reactive oxygen species. Mix with to prepare Trolox + SIN-1 at 10μM.

la. Each garlic (Test Example 1, Comparative Examples 1 to 2 and raw garlic) extracted in the garlic extraction step is prepared by mixing SIN-1 to 10μM.

4. Measurement of reactive oxygen scavenging ability

end. The samples prepared by each sample preparation step are measured for the residual amount of free radicals in a fluorescence meter (manufactured by TECAN GENios, Switzerland).

[Sensory Test]

The black garlic prepared in Test Example 1 and Comparative Examples 1 and 2 was provided to 50 test subjects, respectively, and color, texture, taste, aroma, and palatability were tested by a five-point evaluation method.

[result]

As shown in the results of Table 1, Test Example 1 is aged in a double aging vessel, because the aging of the garlic is maintained due to the uniform ripening and sealing force, Test Example 1 is a relatively small value compared to Comparative Example 1 Remaining amount, which indicates that black garlic of Test Example 1 is more effective in removing the active oxygen by reducing the active oxygen relatively more than Comparative Example 1, Test Example 1 is aged in a double-aging vessel compared to 2 In addition, since uniform fermentation and moisture of garlic are maintained without additional water supply, Test Example 1 shows a relatively small amount of free radicals remaining compared to Comparative Example 2, which is the black garlic of Test Example 1 Compared to the above, the ability to remove the active oxygen by relatively reducing the active oxygen has a better effect. In addition, Test Example 1 has a significantly reduced active oxygen residual amount compared to the active oxygen residual amount of fresh garlic, the black garlic of Test Example 1 has an excellent ability to remove the active oxygen compared to the raw garlic, and Test Example 1 is a control (active oxygen species The residual amount of free radicals is reduced by almost half compared to that of the control group, compared to the control group, and it can be predicted that the effect of removing free radicals is excellent when garlic is matured. . As a result, Test Example 1 showing the black garlic prepared by the present invention can be seen that the active oxygen removal ability is superior to the normal black garlic prepared by the prior art.

In addition, as shown in the following Table 2, Test Example 1 was indirectly aged in a dual maturation vessel compared to Comparative Examples 1 to 2 evenly aged to show a dark black brown, the texture is also excellent, without the additional water supply of garlic It is predicted that the taste and aroma will be excellent by maintaining uniform ripening and moisture. As a result, it can be seen that Test Example 1 showing the black garlic prepared according to the present invention is superior in terms of color, texture, taste, and aroma as compared to the normal black garlic prepared by the prior art. Next, the active oxygen residual amount and the sensory test of black garlic prepared in Test Example 1 and Comparative Examples 1 and 2 are shown in Tables 1 to 2 below, which do not limit the specific implementation of the present invention.

Reactive Oxygen Residue division Μg / min DMSO County 0.57 Control group 66.47 Trolox + SIN-1 1.02 Test Example 1 + SIN-1 38 Comparative Example 1 + SIN-1 40.58 Comparative Example 2 + SIN-1 43.23 Raw garlic + SIN-1 45

1. Very strange 2. Weird 3. Normal 4. Good 5. Very good division Example 1 Comparative Example 1 Comparative Example 2 color Dark brown Dark brown Dark brown Texture 4.8 4.5 4.4 flavor 4.9 4.6 4.6 incense 4.9 4.5 4.5 Holistic symbol 4.87 4.53 4.5

The above has been described with reference to a preferred embodiment of the present invention, but is not limited to the above embodiment, the person having ordinary skill in the art to which the present invention pertains through the above embodiments without departing from the gist of the present invention Can be implemented in a variety of changes.

10: dual maturation vessel 20: body
21: tray tray 22: tray tray
30: door 31: elastic packing
40: locking device 50: outer panel
50 ': outer panel 60: inner panel
60 ': inner panel 70: thickness
80: interval

Claims (8)

In the black garlic manufacturing apparatus comprising a aging chamber for supplying heat to a predetermined interior,
Opening and closing is formed on one side, and a plurality of trays that can put one or more trays capable of embedding garlic in the interior of the hollow, the body consisting of a dual structure of the outer panel and inner panel having a predetermined interval and ;
A door comprising a double structure of an outer panel and an inner panel having a predetermined interval, the door being mounted on one side of the body to open and close the opening and closing port;
Consists of the opening and closing the door, a double aging container comprising; an elastic packing for imparting a sealing force between the opening and closing the door,
The aging chamber is black garlic manufacturing apparatus, characterized in that configured to be capable of heating the double aging vessel for a predetermined time by embedding one or more double aging vessel therein at a predetermined temperature.
The method of claim 1,
Black garlic manufacturing apparatus, characterized in that the predetermined interval of the outer panel and the inner panel of the body and the door has a 10 ~ 100mm.
The method of claim 1,
The body and the door is made of stainless steel, black garlic manufacturing apparatus, characterized in that having a thickness of 0.5 ~ 1.5mm.
The method of claim 1,
The elastic packing is black garlic manufacturing apparatus, characterized in that made of any one or more of the material of natural rubber, synthetic rubber or silicone having a predetermined elastic force.
A washing step of removing impurities of garlic;
The opening and closing opening is configured on one side of the garlic treated in the washing step, and includes a plurality of trays capable of placing one or more trays capable of embedding the garlic in the washing step in a hollow, and an outer panel having a predetermined interval. And the body consisting of a dual structure of the inner panel; A door comprising a double structure of an outer panel and an inner panel having a predetermined interval, the door being mounted on one side of the body to open and close the opening and closing port; It is formed between the opening and closing the door, the elastic packing for imparting a sealing force between the opening and closing the door; embedded in the aging chamber, including the aging chamber capable of supplying heat of a predetermined temperature in the double aging vessel for a predetermined time Black garlic production method comprising a; aging step of heating.
6. The method of claim 5,
Black garlic production method, characterized in that the predetermined temperature of the aging chamber of the aging step is 60 ~ 90 ℃.
6. The method of claim 5,
The predetermined time of the aging step is black garlic production method, characterized in that 120 to 240 hours.
6. The method of claim 5,
Garlic treated with the washing step is black garlic production method characterized in that it further comprises a steaming step of steaming for 5 to 60 minutes at a temperature of 80 ~ 120 ℃.

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