KR20080082499A - An apparatus for manufacturing aged garlic - Google Patents

An apparatus for manufacturing aged garlic Download PDF

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Publication number
KR20080082499A
KR20080082499A KR1020080020990A KR20080020990A KR20080082499A KR 20080082499 A KR20080082499 A KR 20080082499A KR 1020080020990 A KR1020080020990 A KR 1020080020990A KR 20080020990 A KR20080020990 A KR 20080020990A KR 20080082499 A KR20080082499 A KR 20080082499A
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KR
South Korea
Prior art keywords
garlic
heat exchanger
heating device
ripening
room
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KR1020080020990A
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Korean (ko)
Inventor
조성환
Original Assignee
도울농산 영농조합
조성환
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Publication of KR20080082499A publication Critical patent/KR20080082499A/en
Priority to KR1020080124938A priority Critical patent/KR100919320B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Abstract

Apparatus for producing aged garlic according to the invention garlic aging room; At least one ripening cart each having access to said garlic ripening room and having a plurality of shelves; And a plurality of sealable ripening vessels mounted on the plurality of shelves and containing the garlic, wherein the garlic ripening room includes a heat exchanger unit case and is provided within the heat exchanger unit case. A heat exchanger unit having an apparatus indoor heat exchanger and an air circulation fan fixedly installed below the first heating apparatus indoor heat exchanger; A first heating device provided outside one side of the garlic aging room and connected to the first heating device indoor heat exchanger; A wind vane and a wind vane guide disposed inside the other side of the garlic aging room; Ocher bottom surface provided on the indoor floor of the garlic ripening room; A second heating device indoor heat exchanger installed inside the bottom of the ocher; A second heating device provided outside one side of the garlic aging room and connected to the second heating device indoor heat exchanger; And an entrance door that can be opened and closed so that the one or more mating carts can be accessed.

Description

Aged Garlic Production Equipment {An Apparatus for Manufacturing Aged Garlic}

The present invention relates to an apparatus for producing aged garlic. More specifically, the present invention, after placing the raw garlic in a plurality of garlic aging vessels, and placing the plurality of aging vessels on the maturing bogie, and then provided into the garlic aging room, a predetermined time in a predetermined temperature range It relates to a device for producing aged garlic by aging a plurality of times and then dried.

In general, garlic is one of spices used in restaurants as well as homes, and is widely used as a food material. In addition, garlic contains a variety of components that are very useful for the body having antibacterial action, for example, allicin, as well as anti-thrombotic action, anticancer action, lowering cholesterol and anti-aging, antioxidant action.

However, garlic or its powder is very irritating and difficult to consume as it is, and most of it has been used as a spice for food. In order to solve this problem, 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 as it is, and a problem arises that it is difficult to taste as a spice.

Various methods have been proposed to solve the above problems. Among them, Cost Plus Korea Co., Ltd. applied for a patent of the invention "Method of manufacturing aged garlic" on August 3, 2005, registered on November 15, 2005, and registered on November 22, 2005 Korean Patent No. 10-0530386 (hereinafter referred to as "'386 Patent") discloses aged garlic which has increased antioxidant power and polyphenol content without self-fermentation at a certain temperature and humidity without compromising the original effectiveness of garlic. A manufacturing method is disclosed.

In the method of preparing aged garlic of the '386 patent, raw garlic is aged at 40 to 90 ° C. for 280 to 320 hours with hot air, which is then dried for 38 to 42 hours and then aged for 30 to 50 hours with hot air at 20 to 30 ° C. It is characterized by manufacturing. In addition, the manufacturing method of the aged garlic of the '386 patent described above is aged at 280-320 hours in hot air at 40-90 ° C., after putting a plurality of raw garlic in a steel container, the plurality of steel containers are aged in a container, Charcoal is arranged below the steel container, or in the step of aging at 40 to 90 ° C. for 280 to 320 hours with hot air, water is supplied to the respective steel containers.

However, in the method of preparing aged garlic of the '386 patent described above, a drying step is used between the first and second ripening steps, including a first ripening step, a natural drying step, and a second ripening step using an electric hot air fan. It has to be disadvantageous because it is cumbersome because garlic aging is not made continuously.

In addition, in the method of preparing aged garlic of the '386 patent, the time required for the first hot air ripening step is 280 to 320 hours, and the time required for the second hot air ripening step is 30 to 50 hours. With a minimum of 310 hours to a maximum of 370 hours, the aging time becomes too long, resulting in a problem of low productivity. Furthermore, since the aging time becomes too long, there arises a problem that substantially aging is not achieved.

In addition, in the method of producing aged garlic of the '386 patent, the moisture contained in the garlic is inevitably excessively evaporated due to a long time of aging, thereby preventing the problem of hardening the garlic while drying. Must be moisturized separately. However, when aging while moisturizing the garlic, sour taste occurs in the aged garlic, the final produced garlic is a problem of poor taste and quality. In addition, in order to continuously supply moisture during the ripening garlic, a separate water supply device is required, which causes a problem that the manufacturing apparatus and process of the ripening garlic becomes complicated.

The present invention is to solve the problems of the above-mentioned '386 patent, the prior art, by using a garlic aging container, aging cart and garlic aging room to minimize the aging period of garlic and drying the garlic due to excessive moisture evaporation during aging It is to provide an apparatus for producing aged garlic that can be prevented.

Apparatus for producing aged garlic according to a feature of the present invention is garlic aging room; At least one ripening cart each having access to said garlic ripening room and having a plurality of shelves; And a plurality of sealable ripening vessels mounted on the plurality of shelves and containing the garlic, wherein the garlic ripening room includes a heat exchanger unit case and is provided within the heat exchanger unit case. A heat exchanger unit having an apparatus indoor heat exchanger and an air circulation fan fixedly installed below the first heating apparatus indoor heat exchanger; A first heating device provided outside one side of the garlic aging room and connected to the first heating device indoor heat exchanger; A wind vane and a wind vane guide disposed inside the other side of the garlic aging room; Ocher bottom surface provided on the indoor floor of the garlic ripening room; A second heating device indoor heat exchanger installed inside the bottom of the ocher; A second heating device provided outside one side of the garlic aging room and connected to the second heating device indoor heat exchanger; And an entrance door that can be opened and closed such that the one or more mating carts are accessible.

According to the manufacturing apparatus of the aged garlic of the present invention the following advantages are achieved.

1. In the apparatus for producing aged garlic of the present invention, after the first to the third ripening step is continuously performed, the drying step is carried out so that the preparation of ripened garlic is easily performed.

2. Using the apparatus for producing aged garlic of the present invention, the time required for the ripening step of garlic is at least 150 hours up to 280 hours, significantly reducing the time required for ripening compared to the prior art.

3. Using the apparatus for producing aged garlic of the present invention, the time required for the drying step of garlic is at least 5 hours and at most 30 hours, which significantly reduces the time required for ripening compared to the prior art.

4. As the ripening time and drying time are significantly reduced, the productivity of ripening garlic is significantly increased.

5. Using the apparatus for producing aged garlic of the present invention, since no separate water supply is required, the taste and quality of the finally prepared mature garlic are improved.

6. In the apparatus for producing aged garlic of the present invention, a separate water supply device is not required for the ripening garlic, which not only simplifies the manufacturing process of aged garlic, but also reduces manufacturing costs.

Further advantages of the present invention will become apparent from the following description with reference to the accompanying drawings in which like or like reference numerals designate like elements.

Hereinafter, with reference to the embodiments and the drawings of the present invention will be described in detail.

Aging garlic production apparatus according to the invention is characterized in that the garlic is aged using a separate garlic ripening room. Hereinafter, each component used in the manufacturing apparatus of the aged garlic of this invention, and the function of these components are explained in full detail.

1 is a view showing a schematic perspective view of the garlic aging room used in the apparatus for producing aged garlic of the present invention, Figure 2 is a view showing a plan view of the garlic ripening room shown in Figure 1, Figure 3 A side cross-sectional view of the garlic ripening room shown in Figure 1, Figure 4 is a view showing a cross-sectional view of the garlic ripening room shown in Figure 3 in the AA direction.

1 to 4, the garlic ripening room (1) used in the ripening garlic production apparatus of the present invention is a heat exchanger unit (2) installed on one side inside; And a wind direction plate 6 and a wind direction plate guide 14 installed on the other side of the inside. The heat exchanger unit 2 includes a heat exchanger unit case 16, and includes a first heater indoor heat exchanger 7 inside the heat exchanger unit case 16; And an air circulation fan 10 fixed to the lower portion of the first heating device indoor heat exchanger 7. In addition, a cooling device indoor heat exchanger (8) may be selectively mounted inside the heat exchanger unit case (16). In addition, the interior floor of the garlic aging room (1) is provided with an ocher bottom surface 17 which is provided as pure natural ocher. Inside the loess bottom surface 17, a second heating device indoor heat exchanger 9 is installed.

In addition, the outside of one side of the garlic aging room (1) close to the heat exchanger unit (2), the first heating device (A) (3); And a second heating device (B) 5. In addition, the cooling device 4 may be selectively mounted on one side of the garlic ripening room 1 close to the heat exchanger unit 2.

The first heater (A) 3 is connected to the first heater indoor heat exchanger 7 to form one heat exchange system, and the second heater (B) 5 is the second heater indoor heat exchanger. In connection with (9) constitute another heat exchange system. In addition, the optional cooling device 4 may be connected to the optional cooling device indoor heat exchanger 8 to constitute a cooling system. The upper side of the heat exchanger unit case 16 is fixed to the intermediate duct 15 in the horizontal direction.

On the other hand, garlic 13 is placed in a sealed aging container (12), and then close the lid is mounted on the ripening cart (11). Aging container (12) is made of ordinary stainless steel, and when the garlic (raw garlic) is arranged in one stage so that at the bottom of the garlic aging container does not overlap the size that can generally accommodate 40 to 60 raw garlic Have The aging cart 11 is provided with a plurality of shelves that can accommodate a plurality of aging containers 12. The plurality of ripening trucks 11 each equipped with a plurality of ripening containers 12 containing garlic are connected between the heat exchange unit 2 and the weather vane 6 of the garlic ripening room 1 through the door 18. Aligned in close contact. After that, the door 18 is closed and the air circulation fan 10 is operated. At the same time, when the first heating device (A) 3 and the first heating device indoor heat exchanger (7) are operated, the air temperature in the garlic aging room (1) rises to a preset first temperature value among the first temperature ranges. All. Thereafter, the garlic 13 is heated and aged through the first heating device A (3) for the first predetermined time of the first time range at the first predetermined temperature value (first ripening step). The first temperature range here is preferably approximately 85 to 95 ° C., and the preferred preset first temperature value is 90 ° C. Also, the first time range is preferably about 30 to 50 hours, more preferably about 36 to 40 hours. Thereafter, when the first predetermined time period in the first time range has elapsed, the operation of the first heater (A) 3 and the first heater indoor heat exchanger 7 is stopped, and the garlic aging room 1 The air temperature falls below the second preset temperature value in the second temperature range. When the air temperature in the garlic aging room 1 falls below the preset second temperature value, the second heating device B 5 and the second heating device indoor heat exchanger 9 are operated to make the garlic aging room 1 In the state in which the air temperature in the) is raised to a second predetermined temperature value, the garlic 13 is aged for a second predetermined time in the second time range (second aging step). The second temperature range here is preferably approximately 65 to 75 ° C., and the preferred preset second temperature value is 70 ° C. In addition, the second time range is preferably about 60 to 110 hours, more preferably about 72 to 90 hours. Thereafter, when a preset second time in the second time range elapses, the operation of the second heater (B) 5 and the second heater indoor heat exchanger 9 is stopped, and the garlic aging room 1 The air temperature in the inside falls below a third temperature value preset in the third temperature range. When the air temperature in the garlic aging room 1 falls below a preset third temperature value, the second heating device (B) 5 and the second heating device indoor heat exchanger 9 are operated again to make the garlic aging room ( In the state in which the air temperature in 1) was raised to the 3rd preset temperature value, garlic 13 is aged for 3rd preset time of a 3rd time range (3rd aging stage). The third temperature range here is preferably approximately 55 to 65 ° C., and the preferred preset third temperature value is 60 ° C. In addition, the third time range is preferably about 60 to 110 hours, more preferably about 72 to 90 hours. Thereafter, when a preset third time in the third time range has elapsed, the operation of the second heater (B) 5 and the second heater indoor heat exchanger 9 is stopped. Thereafter, the door 18 is opened, and the lids of the aging containers 12 containing garlic are opened, and then the door 18 is closed. Thereafter, the air temperature in the garlic aging room 1 falls below a preset fourth temperature value in the fourth temperature range. When the air temperature in the garlic aging room 1 drops below a preset fourth temperature value, the second heating device (B) 5 and the second heating device indoor heat exchanger 9 are operated again to make the garlic aging room ( In the state in which the air temperature in 1) was raised to the 4th temperature value, the garlic 13 is dried for a preset 4th time in a 4th time range (drying step). The fourth temperature range here is preferably approximately 25 to 35 ° C., and the preferred preset fourth temperature value is 30 ° C. Further, the fourth time range is preferably about 5 to 30 hours, more preferably about 10 to 20 hours. In addition, in order to quickly lower the air temperature in the garlic aging room (1) required in the drying step described above to below a predetermined fourth temperature value of the fourth temperature range, the cooling device (4) and the cooling device (optional) It is possible to use a cooling system composed of an indoor heat exchanger (8). However, those skilled in the art will fully understand that the use of a cooling system consisting of such an optionally mounted chiller 4 and a chiller indoor heat exchanger 8 is not necessarily required as an option.

On the other hand, instead of the drying step performed by the apparatus for producing aged garlic according to the present invention in the garlic aging room (1), it is also possible to dry at room temperature or room temperature. That is, when the third ripening step is completed, the door 18 is opened, and the plurality of ripening carts 11 are taken out of the garlic ripening room 1 and then dried at room temperature or room temperature. At this time, the drying time is the same time as the above-described fourth time range, preferably about 5 to 30 hours, more preferably about 10 to 20 hours.

In addition, in the method of producing aged garlic according to the present invention, when the aged garlic is used as a raw material for extracting extract (extract) or powder, the above-described drying process may be omitted. That is, it is also possible to recover the aged garlic after the completion of the third ripening step without passing through the drying step and to extract the aged garlic extract using an extractor, or to produce aged garlic powder using a grinder after freeze-drying. .

As described above, the first preset temperature value to the fourth preset temperature value and the first preset time to the fourth preset time are set and controlled by a predetermined microprocessor or controller (not shown).

5 is a diagram illustrating the flow of air in the garlic aging room shown in FIG.

Referring to Figure 5, the circulation of the air is made in the interior space of the garlic aging room (1) used in the method of producing aged garlic of the present invention. More specifically, at the point "A", air is sucked into the point "B" by the air circulation fan 10 through the air passage hole 19 provided in the heat exchanger unit case 16. At the point "B", the air is again point "C" between the upper part of the garlic aging room 1 by the air circulation fan 10 and the middle duct 15 fixedly fixed to the upper side of the heat exchanger unit case 16. It passes to the "D" point where the wind direction plate 6 is disposed. Here, the wind direction plate 6 is movable in the horizontal direction about the axis in the vertical direction, so that the air flows in a horizontal and vertical direction in a space where a plurality of mating bogie 11 is located in a balanced manner again " To the A "point.

As described above, the apparatus for producing aged garlic of the present invention does not artificially supply water from the outside in order to prevent water evaporation of the garlic 13 during the ripening period according to the performance of the first to third ripening steps. . In other words, the manufacturing apparatus of the ripening garlic of the present invention by using the container for garlic aging 12 to control the humidity by only the moisture possessed by the raw garlic itself, it is possible to improve the quality of the mature garlic and reduce the production step and time .

In addition, the spicy taste of the garlic 13 is removed while the garlic 13 is aged in the first ripening step by the apparatus for producing aged garlic of the present invention. In addition, while the garlic 13 is aged in the second and third ripening steps by the manufacturing device of the aged garlic of the present invention, the pungent taste and smell are additionally removed without losing the intrinsic nutrients of the garlic 13. Thereafter, when the drying step by the manufacturing device of the aged garlic of the present invention is completed, a sweet taste, a new nutritious ingredient is produced, and the production of aged garlic (black garlic) with greatly improved antioxidant power is completed.

Aged garlic prepared by the apparatus for producing aged garlic of the present invention is characterized in that the spicy and odor peculiar to garlic are completely removed without loss of the nutrients inherent in garlic. In addition, the antioxidant power is 10 times higher than raw garlic, a raw garlic, and a substance called S-allyl cysteine, a water-soluble sulfur compound, which is effective in preventing cancer, inhibiting cholesterol, improving arteriosclerosis, preventing heart disease, and preventing Alzheimer's disease. Such S-allyl cysteine is known to be absorbed faster in the body than fat-soluble sulfur compounds. The effect or efficacy of such aged garlic is fully described in the aforementioned '386 patent, the disclosure of which is a reference to the present invention and forms part of the present invention.

Hereinafter, an experimental example for evaluating the antioxidant activity of the aged garlic produced by the manufacturing device of the aged garlic of the present invention.

Test Example 1: DPPH (1,1- diphenyl -2- picrylhydrazyl ) radical (free Antioxidant Activity of aged garlic (black garlic) by radical) scavenging activity measurement

In Experimental Example 1, DPPH radicals were measured by DPPH method to confirm free radical scavenging activity by reduction. The test group used raw garlic, aged garlic (black garlic) and odorless garlic powder prepared by the apparatus for producing aged garlic of the present invention, and the control group was treated with untreated (NA) and 10 μl of vitamin C [Vitamin] C [ AA (10 mg / ml)] was used. For comparative experiments between the test and control groups, 5 μl and 10 μl of each sample of the test and control groups were added to 10 μl of 10 mM DPPH DMSO (dimethyl sulfide oxide) solution and 300 μl of distilled water, and mixed at about 20 at room temperature. React for a minute. After the reaction, 1 ml of distilled water was added to the mixed solution, mixed, and left to stand again at room temperature for 20 minutes. Thereafter, the resultant was separated at 2000 rpm for 5 minutes using a centrifuge, and then the absorbance was measured at 517 nm. Absorbance measurement value is the average value of the results obtained by repeated experiments of the absorbance of the sample for each concentration to the absorbance of the control group is not added. The results of measuring DPPH free radical scavenging activity of the three garlic products provided in the test group at the concentration of 10 mM are shown in Table 1 below, and the DPPH scavenging activity according to the concentration of each product is expressed as a percentage of untreated (NA). .

Table 1. DPPH Results by Concentration of Garlic Products

(Unit:% reduction)

density  NA (No Treatment) AA (Vitamin C) Raw garlic Aged garlic (black garlic) Odorless Garlic Powder (10 mg / ml) 0.00 60.39 - - - 5 μl - - 74.01 94.75 82.57 10 μl - - 80.94 96.43 87.86

As can be seen in Table 1, the results of the experiment showed that the DPPH scavenging activity of each product concentration was excellent in antioxidant activity of more than 70% of the entire sample compared to the non-treated (NA), in particular, of the aged garlic of the present invention Aged garlic (black garlic) produced by the manufacturing apparatus showed an antioxidant activity of 94% or more of the antioxidant activity was reduced, showing a 1.5 times higher scavenging activity compared to vitamin C (Vitamin C), which is known to have excellent antioxidant activity.

Experimental Example  2: Lipid peroxidation  By ripening garlic ( Black garlic Evaluation of antioxidant activity

In Experimental Example 2, the brains of rats were extracted, and 50 ml of 0.85% physiological saline was added and ground with a homogenizer (Homogenazer). 5 μl and 10 μl of the sample were added to 1 ml of the separated brain supernatant and 5 μl of 100 mM FeCl 3 , respectively, and reacted at room temperature for 30 minutes. Thereafter, 200 µl of 16% TCA (Trichloro acetate) was added to the reaction solution, and the resultant was separated at 3000 rpm for 20 minutes using a centrifuge. 500 μl of the separated supernatant was collected, 200 μl of 1% TBA (Thiobarbituric acid) was added, mixed, and reacted in a water bath at 80 ° C. for 5 minutes. Then, when the change of the color of the supernatant occurs, taken out and cooled with ice water, the absorbance was measured at 535 nm. The lipid peroxidation inhibition rate of each sample was expressed as the average of the results obtained by performing three replicates of the test group compared to the control group without the sample. The results of measuring lipid peroxidation inhibitory activity on the rat brain of the three garlic products provided as a test group are shown in Table 2 below.

Table 2. Lipid Peroxidation Results by Garlic Concentration

(Unit:% inhibition rate)

density  NA (No Treatment) AA (Vitamin C) FeCl 3 Raw garlic Aged garlic (black garlic) Odorless Garlic Powder (10 mg / ml) 76.40 80.89 0.00 - - - 5 μl - - 80.45 95.84 85.34 10 μl - - 84.67 97.97 89.38

As can be seen in Table 2, the results of the experiment showed that the lipid peroxidation inhibitory activity was excellent by reducing more than 80% in the total samples of each product when the activity of each product concentration compared to FeCl 3 . In particular, raw garlic and odorless garlic powder showed similar levels to vitamin C (Vitamin), which has been shown to have excellent antioxidant activity, but aged garlic (black garlic) prepared by the manufacturing device of the aged garlic of the present invention is higher than vitamin (Vitamin) C. It showed antioxidant activity.

According to Experimental Examples 1 and 2, aged garlic (black garlic) prepared by the apparatus for producing aged garlic of the present invention has higher antioxidant activity than vitamin (Vitamin C), which has been proven to have excellent antioxidant activity as well as fresh garlic and odorless garlic powder. It was confirmed that the effect is excellent.

The aged garlic produced by the above-described manufacturing device of aged garlic of the present invention may itself be commercialized as aged garlic (black garlic).

In addition, the aged garlic (black garlic) prepared by the aging garlic manufacturing apparatus of the present invention can be extracted using an extractor to commercialize it into a high concentrate concentrated black garlic concentrate (extract) or black garlic concentrate (extract). In addition, commercialized into a variety of products, such as black garlic drink, black garlic candy, black garlic jelly, black garlic yolk, black garlic powder, black garlic rings, using the aged garlic (black garlic) produced by the manufacturing device of the aged garlic of the present invention as a raw material Is possible.

As various modifications may be made to the constructions and methods described and illustrated herein without departing from the scope of the invention, it is intended that all matter contained in the above description or shown in the accompanying drawings be exemplary, and not intended to limit the invention. It is not. Therefore, the scope of the present invention should not be limited by the above-described exemplary embodiments, but should be defined only in accordance with the following claims and their equivalents.

1 is a view showing a schematic perspective view of a garlic aging room used in the production device of aging garlic of the present invention.

2 is a plan view of the garlic aging room shown in FIG.

Figure 3 is a side cross-sectional view of the garlic ripening room shown in FIG.

4 is a cross-sectional view of the garlic ripening room shown in FIG. 3 as viewed from the A-A direction.

5 is a diagram illustrating the flow of air in the garlic aging room shown in FIG.

<Description of the symbols for the main parts of the drawings>

1: garlic ripening room 2: heat exchanger unit 3: first heating device (A).

4: Cooling device 5: Second heating device (B) 6: Wind direction plate

7: 1st heater indoor heat exchanger 8: chiller indoor heat exchanger

9: 2nd heater indoor heat exchanger 10: air circulation fan

11: Aging cart 12: Aging container 13: Garlic

14: Wind vane guide 15: Intermediate duct 16: Heat exchanger unit case

17: ocher bottom 18: door 19: reservoir and hole

Claims (7)

In the manufacturing apparatus of the aged garlic, Garlic ripening room; At least one ripening cart each having access to said garlic ripening room and having a plurality of shelves; And A plurality of sealable ripening vessels mounted on the plurality of shelves and containing the garlic Including, The garlic ripening room A heat exchanger unit including a heat exchanger unit case and having a first heating device indoor heat exchanger provided inside the heat exchanger unit case, and an air circulation fan fixedly installed under the first heating device indoor heat exchanger; A first heating device provided outside one side of the garlic aging room and connected to the first heating device indoor heat exchanger; A wind vane and a wind vane guide disposed inside the other side of the garlic aging room; Ocher bottom surface provided on the indoor floor of the garlic ripening room; A second heating device indoor heat exchanger installed inside the bottom of the ocher; A second heating device provided outside one side of the garlic aging room and connected to the second heating device indoor heat exchanger; And A door that can be opened and closed so that the one or more mature trucks can be accessed Apparatus for producing aged garlic containing. The method of claim 1, And the first heating device and the second heating device are provided on the side close to the heat exchanger unit. The method of claim 1, Apparatus for producing aged garlic is provided with a plurality of air holes in the lower portion of the heat exchanger unit case. The method according to any one of claims 1 to 3, The manufacturing device of the aged garlic A cooling device indoor heat exchanger mounted inside the heat exchanger unit case; And A cooling device provided outside one side of the garlic aging room and connected to the cooling device indoor heat exchanger Apparatus for producing aged garlic further comprising. The method according to any one of claims 1 to 3, The apparatus for producing aged garlic further comprises an intermediate duct fixedly installed in a horizontal direction on an upper side of the heat exchanger unit case. The method of claim 4, wherein The apparatus for producing aged garlic further comprises an intermediate duct fixedly installed in a horizontal direction on an upper side of the heat exchanger unit case. The method of claim 4, wherein The cooling device is a device for producing aged garlic provided closer to the heat exchanger unit.
KR1020080020990A 2007-03-08 2008-03-06 An apparatus for manufacturing aged garlic KR20080082499A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100929342B1 (en) * 2009-07-20 2009-12-03 (주)미가락 A device for manufacturing aged garlic
KR100950002B1 (en) * 2009-05-12 2010-03-26 최병호 Making method of black garlic using barren land germanium

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100950002B1 (en) * 2009-05-12 2010-03-26 최병호 Making method of black garlic using barren land germanium
KR100929342B1 (en) * 2009-07-20 2009-12-03 (주)미가락 A device for manufacturing aged garlic

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