KR20120125740A - Functional black garlic pill and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Functional black garlic pills and a producing method thereof are provided to offer functional components contained in black beans and green tea to the black garlic pills. CONSTITUTION: A producing method of functional black garlic pills comprises the following steps: crushing black garlic with the water content of 1-20wt% of into 10-100 meshes; crushing steamed and fermented black beans with the water content of 1-10wt% of into 50-200 meshes; mixing 100 parts of black garlic powder by weight and 10-400 parts of steamed and fermented black bean powder by weight to obtain a black garlic mixture; mixing 100 parts of purified water by weight and 0.1-10 parts of green tea extract by weight to obtain a green tea mixture; mixing 100 parts of black garlic mixture by weight and 5-20 parts of green tea mixture, and molding pills using the mixture; and drying the obtained pills at 40-80 deg. C for 4-48 hours. The black garlic is obtained by using a double aging container including plural trays(21).

Description

Functional black garlic pill and manufacturing method thereof

The present invention relates to a functional black garlic ring containing a green tea extract containing a large amount of black garlic and anthocyanin, and a large amount of anthocyanin, which have excellent active oxygen removing ability and antioxidant power, and have an effect of fatigue recovery, and a method for preparing the same. As a mixture of black garlic powder and crushed black garlic powder and steamed fermented black soybeans with a predetermined moisture content, the mixture is kneaded with a dough liquid containing a certain amount of green tea extract to make black garlic dough, By presenting a dry functional black garlic ring, it is possible to obtain a functional black garlic ring that can simultaneously eat the ingredients beneficial to the human body of black garlic, black beans and green tea, and the functional materials included in the black beans and green tea, including the black garlic included in the functional black garlic ring Functional black garlic for maximum intake The field of the production process.

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.The reason is garlic, including infectious diseases, prevention of circulatory diseases, anti-cancer effects, prevention of hypertension, increased immunity and increased resistance. It has been proved to be effective and effective for the human body. Especially, the effect of lowering cholesterol and blood pressure, garlic intake is recommended to reduce the risk of heart attack and stroke.

As mentioned above, garlic, which is beneficial to the human body, may also be burdened with the unique smell and stomach and intestine when ingested with raw garlic.Therefore, it is difficult to consume large amounts and at all times.In recent years, the garlic is aged and fermented to remove the arine taste and remove the garlic's unique aroma. It is not only good for eating by reducing irritation, but also increases the ability to remove free radicals and antioxidant power, increases the content 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.

In addition, black soybean, which is a natural ingredient, also has an effect of preventing eye hypertension and cataract effect by anthocyanin, which is the main causative ingredient that makes black soybean black, and also has an effect of preventing high blood pressure, improving liver function and inhibiting active oxygen. Because it is known as a popular health ingredient. In addition, black soybeans are effective in preventing osteoporosis in women because they contain vitamin E (the effect of producing estrogen) and lecithin (elements that make up cellular lipids, lower cholesterol, and prevent dementia). The antioxidant activity is about 4 times higher, and it is known to have an excellent effect on anti-aging. Fermented foods are attracting attention as functional foods because they contain various antioxidants produced during fermentation.

The following is a representative prior art for producing black garlic rings using black garlic.

Korean Laid-open Patent No. 10-2011-0001302 relates to a method for producing a functional black garlic ring having an effect of improving blood sugar control and insulin resistance, and the first step of ripening raw garlic by hot air for 150 to 500 hours at 10 to 120 ° C. ; A second step of naturally drying the garlic aged in the step for 10 to 60 hours; A third step of further aging the dried garlic for 10 to 100 hours with hot air at a temperature of 10 to 50 ° C. to obtain black garlic, peeling and grinding to obtain black garlic powder; The agar bean was washed with water, dried and roasted at 100 to 300 ° C. for 1 to 60 minutes, cooled to room temperature to grind to prepare the agar bean powder, washed with rice to steam at 80 to 120 ° C. for 1 to 60 minutes, and then to room temperature. A fourth step of preparing each of the alpha-mime pulverized by cooling after cooling in the; Functionality comprising a fifth step of manufacturing the dough by mixing the black garlic, aga beans and alpha-mime crushed powder obtained in the third and fourth steps in a constant ratio, and extruding to produce a ring to dry and cool Although the method of manufacturing black garlic rings is presented, it is merely to apply black garlic to the conventional manufacturing method of making the ring, and the hygiene problems such as the peeling of the aged black garlic and foreign matters may occur, and the beneficial ingredients unique to black garlic Difficulties in achieving the optimal intake of the beneficial ingredients of organic foods and other natural ingredients occur, and continuous research and development is required to solve them.

The present invention has been made to improve the functional black garlic ring according to the prior art and problems according to the manufacturing method thereof, the black garlic ring including the conventional black garlic is configured to include the black garlic ring, so that the beneficial components of the black garlic can be easily eaten Although the effect of realizing, but the problem of insufficient configuration regarding the inclusion of natural materials that can give a more beneficial effect on the human body is to provide a solution to solve this problem.

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

Steamed fermented black soybean powder obtained by grinding steamed fermented black soybeans having water content of 1 to 10% by weight to 50 to 200mesh with respect to 100 parts by weight of black garlic powder having a water content of 1 to 20% by weight crushed to 10 to 100 mesh. 400 parts by weight; with respect to 100 parts by weight of black garlic mixed powder comprising, about 5 parts by weight of dough solution containing 0.1 to 10 parts by weight of green tea extract, based on 100 parts by weight of purified water black dough dough The present invention provides a functional black garlic ring including a functional black garlic ring and a powder preparation step, a dough preparation step, a kneading step, a recirculation step, and a drying step.

Functional black garlic ring according to the present invention and a method for preparing the same according to the present invention as described above, can obtain an effect that can be eaten at the same time the ingredients beneficial to the human body having black garlic, fermented black soybean and green tea at the same time, to the functional black garlic ring Maximizing the intake of the functional materials contained in the black beans and green tea, including the included black garlic, it is possible to obtain the effect of making a functional black garlic ring.

1 is a perspective view showing a double ripening container for producing a functional black garlic ring according to a preferred embodiment of the present invention.
Figure 2 is a cross-sectional perspective view showing a double ripening container for producing a functional black garlic ring according to a preferred embodiment of the present invention.
Figure 3 is a cross-sectional perspective view showing a double ripening container for producing a functional black garlic ring according to a preferred embodiment of the present invention.

The present invention relates to a functional black garlic ring containing a green tea extract containing a large amount of black garlic and anthocyanin, and a large amount of anthocyanin, which have excellent active oxygen removing ability and antioxidant power, and have an effect of fatigue recovery, and a method for preparing the same. As described below, the present invention will be described in detail with reference to FIGS. 1 to 3 showing embodiments of the present invention.

-Functional Black Garlic Ring-

The functional black garlic ring according to the present invention is pulverized steamed fermented black soybeans having a water content of 1 to 10% by weight with respect to 100 parts by weight of black garlic powder having a water content of 1 to 20% by weight of black garlic powder. One steamed fermented black soybean powder 10 to 400 parts by weight; with respect to 100 parts by weight of black garlic mixed powder, comprising 5 to 20 parts by weight of a dough solution containing 0.1 to 10 parts by weight of green tea extract Reconstituting the kneaded black garlic dough to a certain size, and dried by drying the reclaimed black garlic rings, the black garlic crushed into 10 ~ 100 mesh is mixed with steamed black beans in the process of producing black garlic rings, relatively fine black garlic powder It is desirable to have a water content as low as possible, and in this case, it is difficult to obtain a dry matter having a water content of less than 1% by weight because of the viscosity of the black garlic. If the water content of the black garlic exceeds 20% by weight, it is preferable to have a water content in the above range because the black garlic may stick to the grinder during grinding, making it difficult to grind.

In addition, in the process of making black garlic powder contained in the black garlic mixture powder, when the particle size is less than 10mesh, it is difficult to make fine mixing with other materials when kneading the functional black garlic rings, and the absorption of the body may be lowered because the particles are large. There is a problem that the particle size of the black garlic powder is more than 100mesh has a viscosity due to the characteristics of the black garlic and when grinding to a particle size of more than 100mesh black coal powder may stick to the grinder due to the heat of the grinder The particle size of the powder preferably has a 10 ~ 100mesh.

In addition, steamed fermented black soybeans according to the present invention is blackened by mixing black garlic powder and fermented for a certain time by steaming black soybeans, in order to offset the peculiar smell of fermented black soybeans by adding fermented black garlic powder during steamed fermented black soybean production, in the form of a ring Compared with roasted beans processed by roasting method, which is easy to reduce moisture content for manufacturing, it is processed by immersion in water and steamed and fermented, dried and powdered by water content of 1 ~ 10% by weight, soaked, steamed, fermented. Due to the softening of the black soybean tissue, digestive absorption rate can be obtained better than roasted soybeans when ingested. In connection with the above, steamed fermented black soybean according to the present invention is preferably used to be dried to have a water content of 1 to 10% by weight, which is less than 10% by weight, whereas the general black beans have a water content of 11% by weight or more. Since the use of steamed fermented black soybean powder to obtain a finer powder, the lower the moisture content can be finely pulverized, the production of functional black garlic rings and the smooth mixing with black garlic powder and the result of increasing the body absorption after eating Can be.

In addition, the particle size of the crushed steamed fermented soybean powder is preferably 50 ~ 200mesh, similar to the black garlic powder, when the steamed fermented black soybean powder having a particle size of less than 50mesh is too large to maximize the utilization of the body It is preferable to have a particle size in the above range because it is difficult to finely bind the black garlic powder, and a general mill is difficult to process steamed fermented black soybean powder having small particles exceeding 200mesh.

In addition, the present invention is to make a black garlic mixed powder by mixing 10 to 400 parts by weight of steamed fermented black soybean powder having a water content of 1 ~ 10% by weight with respect to 100 parts by weight of the black garlic powder of the above configuration and crushed into a particle size of 50 ~ 200mesh At this time, if the steamed fermented black soybean powder is mixed with less than 10 parts by weight with respect to 100 parts by weight of black garlic powder, the steamed black fermented soybean powder does not properly accommodate the viscosity of the black garlic powder when kneaded with the dough solution, so that the seamless dough is entangled between doughs. If the steamed fermented black soybean powder is mixed in excess of 400 parts by weight, the functional effect of black garlic may be weakly consumed compared to the functional effect of black soybean when ingesting functional black garlic rings, and the beneficial ingredients that black garlic has on the human body Since the effect of is insignificant, it is desirable to have a composition ratio in the above range.

In addition, the present invention is black garlic powder mixed with 100 parts by weight of black garlic powder, broccoli, spinach, carrots, zucchini, kale, fresh vinegar, paprika, cabbage, radish, green pepper, mushroom mushrooms, shiitake mushrooms, red pepper leaves, blue pepper, onions, leek , Chinese cabbage, barley sprout, vitamin vegetable, red cabbage, pumpkin, cinnamon, green tea, celery, chicory, apple, strawberry, persimmon, citrus, jujube, chestnut, grape, blueberry, hemp, red ginseng, Schisandra chime, plum, oyster mushroom, thirsty By further comprising 10 to 300 parts by weight of the natural material powder, which is dried to have a moisture content of 1 to 10% by weight of any one or more natural materials of mushrooms, mushrooms, mushrooms and twill mushrooms to a predetermined size, vegetables, mushrooms, etc. It is possible to configure the functional black garlic ring to further include the effects of the included nutrients. At this time, the present invention will be omitted because the respective effects on the above-mentioned natural materials of the kind can realize the effects as known, the natural material having a water content of 1 to 10% by weight of the natural material It is preferable to use lyophilized one so that nutrients are not destroyed during drying, and the lower the moisture content, the finer the pulverization and the higher the absorption rate in the body.

In addition, the present invention is a dough liquid for making black garlic mixed powder having the above-described configuration into a black garlic dough having a certain tenacity, containing 0.1 ~ 10 parts by weight of green tea extract or green tea extract extracted from green tea powder or 100 parts by weight of purified water. Dough solution is used, green tea powder or green tea extract extracted from green tea (hereinafter referred to as 'green tea extract') included in the dough solution is included in the black garlic powder mixture to exhibit various effects due to various ingredients. It will be apparent that the green tea extract of the present invention contains a large amount of catechin, which is a water-soluble polyhydric phenol, so that not only the anticancer, antithrombotic or antioxidant activity can be realized, but also the effect of bactericidal action. As a function of extinction of harmful bacteria in the intestine and functional black garlic rings, Which can stop, black garlic is also possible to achieve neutralization of the distinctive garlic odor effect which enables ingestion facilitate black garlic ring one who sensitive ingestion of garlic odor. In addition, when the green tea extract according to the present invention is included in the dough solution at less than 0.1 parts by weight with respect to 100 parts by weight of purified water, the composition ratio of the green tea extract to the dough solution is too small, so that it is difficult to smoothly realize the effect of the green tea extract. When included in excess of 10 parts by weight, since the stickiness of the black garlic dough may drop due to the green tea extract contained excessively in the dough solution, it is preferable to be included in the dough solution as a composition ratio of 0.1 to 10 parts by weight.

In addition, the present invention is mixed with 5 ~ 20 parts by weight of the dough solution with respect to the 100 parts by weight of the black garlic mixture powder, the kneaded dough kneaded to a predetermined size, and the dried black garlic rings are dried to realize the finished functional black garlic rings do. Specifically, the mixing composition ratio of the black garlic mixture powder and the dough liquid is less than 5 parts by weight with respect to 100 parts by weight of the black garlic mixture powder, the composition ratio of the dough liquid is too small, the black garlic mixture powder kneaded by mixing It is not kneaded smoothly and exists in powder state, so that the recirculation is not made smoothly.When it exceeds 20 parts by weight, black garlic dough is kneaded excessively and black garlic dough sticks to the machine when reclaiming black garlic rings. It is preferable to have a range within the range of 5 to 20 parts by weight because a problem occurs that the rings (the ring before drying) stick together. In connection with the above, it will be apparent that the refill size of the functional black garlic ring according to the present invention can be variously adjusted according to the judgment of those skilled in the art, and the term 'ring' according to the present invention is generally referred to as 'granular' or 'tablet'. It is a thing containing the ring of a magnitude | size, and also in the method of drying a reclaimed black garlic ring, if it is a method which can have the water content (less than 10 weight%) which a general ring has, it can be variously used.

In addition, the present invention is configured to further comprise a natural material powder layer having a certain thickness of dry by drying the black garlic ring adhered to the surface of the black garlic ring with a natural adhesive liquid, the functional nutrition of the natural black garlic ring has a unique nutritional effect The effect which can contain more is realizable, and the effect applicable to the functional black garlic ring by this invention with the color inherent to a natural material can be realized. At this time, any natural material powder to be used may be any pulverized natural material having a water content of 1 to 10% by weight, but the same broccoli, spinach, carrot, sweet pumpkin, kale, Sinchocho, paprika, cabbage, radish, bell pepper, mushroom, shiitake, red pepper, blue pepper, onion, leek, Chinese cabbage, barley sprout, vitamin vegetable, red cabbage, pumpkin, aralia, green tea, celery, chicory, apple, strawberry, persimmon Cultivated natural materials of any one or more of citrus, jujube, chestnut, grape, blueberry, hemp, red ginseng, Schisandra chime, plum, oyster mushroom, sour mushroom, sakini mushroom, sesame mushroom, are available. It will be apparent that the particle size is freely adjustable according to the taste of the eater. In addition, the natural adhesive liquid used to smoothly adhere the natural powder powder to the dried black garlic ring may be used as long as the material is boiled and processed to include a predetermined composition ratio such as rice flour, flour or starch powder in purified water, but the present invention may be used. With respect to 100 parts by weight of silver purified water, it is more preferable to use a natural adhesive comprising 1 to 10 parts by weight of glutinous rice flour and 0.1 to 10.0 parts by weight of green tea extract. At this time, if the composition ratio of glutinous rice powder is less than 1 part by weight, there is a possibility that the natural material powder adhered to the surface of the dried black garlic ring may easily fall off due to the low adhesion (low viscosity) of the processed natural adhesive solution, and the composition ratio of glutinous rice powder When the content exceeds 10 parts by weight, the adhesive force of the natural adhesive liquid (high viscosity, when spraying the natural adhesive liquid and coated on the functional black garlic ring, there is a problem that it is difficult to spray the natural adhesive liquid evenly due to the high viscosity). The natural material powder is adhered to the surface of the black garlic ring to prevent the natural material powder layer from being formed smoothly, and the dried black garlic rings are entangled with each other. In addition, the green tea extract contained in the natural adhesive liquid serves to coat and protect the dried black garlic rings as a bactericidal power of green tea, thereby further adding the beneficial functional effects of green tea to the functional black garlic rings in which the natural material powder layer is formed. This makes it possible to achieve smooth sterilization and functional effects of green tea extract when the green tea extract is included in the natural adhesive with less than 0.1 parts by weight of purified water. It is preferable to have the composition ratio of 0.1-10 weight part because there exists a possibility that the adhesive force (viscosity fall) may fall.

The following is a detailed description of the manufacturing method for manufacturing the functional black garlic ring according to the present invention.

- Functional Black Garlic Ring  Manufacturing Method-

Method for producing a functional black garlic ring according to the present invention by grinding the dried black garlic to have a water content of 1 to 20% by weight to 10 to 100mesh to make a certain amount of black garlic powder, dried steamed fermented black soybean having a water content of 1 to 10% by weight A 50 to 200 mesh powder to make a predetermined amount of steamed fermented black soybean powder, the powder preparation process for producing a black garlic mixed powder by mixing 10 to 400 parts by weight of steamed fermented black soybean powder with respect to 100 parts by weight of the black garlic powder; A dough solution preparation step of preparing a predetermined amount of dough solution by mixing 0.1-10.0 parts by weight of green tea extract with respect to 100 parts by weight of purified water; A kneading step of mixing and kneading 5 to 20 parts by weight of the dough solution with respect to 100 parts by weight of the black garlic mixed powder to make black garlic dough; A reclaiming step of reclaiming the black garlic dough treated with the kneading step into a black garlic ring having a predetermined size; By including a drying step of drying the black garlic ring treated for 4 to 48 hours at a temperature of 40 ~ 80 ℃ the recirculation process, it provides an effective method for producing a functional black garlic ring.

Specifically, the powder preparation process is a process for making a black garlic mixed powder, which is the predominant of black garlic dough, pulverized black garlic and steamed fermented black soybeans so as to have a predetermined moisture content, and to a predetermined particle size, with respect to 100 parts by weight of black garlic powder, A process of making black garlic mixed powder by mixing 10 to 400 parts by weight of steamed fermented black soybean powder, the specific description of the black garlic mixed powder will be replaced by the detailed description of the functional black garlic rings mentioned above, preferred black garlic used in the present invention Referring to the manufacturing method for producing in detail as follows.

That is, the dried black garlic according to the present invention can be used as long as the water content is 1 to 20% by weight of dried black garlic, any one prepared by any method, as shown in Fig. And a plurality of trays 21 for placing one or more trays 22 capable of embedding the peeled and washed garlic inside the hollow, and having an outer panel 50 and an inner panel 60 having a predetermined interval. Body 20 consisting of a dual structure of; A door 30 having a double structure of the outer panel 50 'and the inner panel 60' having a predetermined interval and mounted on one side of the body 20 to open and close the opening and closing port; It is configured between the opening and closing door and the door 30, the elastic packing 31 for imparting a sealing force between the opening and closing door and the door 30; embedded in the double aging container 10, including the double aging container (10) A aging step of incorporating the black garlic by aging by incorporating heat in a aging room for 120 to 240 hours at a temperature of 60 to 90 ° C .; It is more preferable to use the one prepared as a processing method comprising a; drying step of drying the black garlic treated in the aging step for 24 to 240 hours at a temperature of 40 ~ 80 ℃. The black garlic processed through the aging step using the double aging vessel 10 as described above can minimize the nutrient destruction of garlic and can process black garlic economically as compared to the conventional black garlic processing method because it is hygienic and can process black garlic within a short time. In addition, compared with the conventional black garlic processing method that must supply water during the aging step, it does not require water supply, and thus the effect of increasing processing efficiency can be obtained.

In addition to the above, the body 20 and the door 30 (hereinafter, referred to as the 'body 20') of the dual maturation container 10 have an outer panel 50 and 50 'and an inner panel having a predetermined interval ( 60, 60 ′), the heat conducted from the outside of the body 20 is convection in the double structure of the outer panel 50 and the inner panel 60, so that the heat is evenly distributed inside the body 20. The convective heat of the convection heat can be evenly transferred to the garlic in the dual-mature vessel 10 so that not only each garlic but also the heat can be supplied constantly regardless of the edge and the center of the dual-mature vessel 10. It has an effect. In addition, since the structure of the said tray 22, the tray tray 21, and the elastic packing 31 is easily implementable through FIG. 2, detailed description is abbreviate | omitted.

In addition, the maturation chamber that heats the interior at 60 to 90 ° C. for 120 to 240 hours by incorporating one or more dual maturation vessels 10 in the maturing stage is configured to apply thermal energy to the dual maturation vessel 10, and is a general chamber-type maturation chamber. If all are available and the internal temperature is maintained below 60 ℃, the heat transferred from the aging room to the dual maturation vessel (10) is insufficient, there is a concern that the aging of garlic embedded in the dual maturation vessel (10) is not smoothly made May occur, and if it is maintained above 90 ° C., the heat transferred from the aging chamber to the dual aging vessel 10 is excessive, so that moisture is quickly lost before garlic inside the double aging vessel 10 is aged and dried or dehydrated. It is preferable that the internal temperature of the aging chamber is maintained at 60 to 90 ° C. because of a fear that there is a concern, and the heating time is preferably 120 to 240 hours.

In addition, the present invention may further include a steaming step of steaming the washed garlic treated at a temperature of 80 to 120 ° C. for 5 to 60 minutes. To remove the taste and get a bactericidal effect. At this time, if the temperature to be steamed is less than 80 ℃ may not remove the arine flavor and if it exceeds 120 ℃ garlic may change the physical properties it is preferable to maintain the above temperature range, and the steaming time is 5 ~ 60 minutes, when the steaming time is less than 5 minutes it is difficult to remove the arine flavor, if it exceeds 60 minutes it is preferable to maintain the above range because there is a fear of causing changes in the physical properties of garlic.

In addition, the present invention is further configured to further include a post-aging step of aging the black garlic treated in the aging step as described above to the outside of the dual aging vessel 10, aging for 120 to 360 hours at a temperature of 10 ~ 40 ℃, after The aging step is more effective in stabilizing the nutrients in the black garlic tissue from black garlic from raw garlic, so that the damage of nutrients in black garlic dried at 40 to 80 ° C. for 24 to 240 hours during the drying step can be minimized. . At this time, if the temperature of the post-aging room is less than 10 ℃, the aging time is long and the effect of stabilizing the active ingredient of the black garlic may be insignificant. If the temperature of the post-aging room exceeds 40 ℃, the effect of drying the black garlic occurs It is preferable to carry out the post-aging step within the above temperature range.

In addition, the drying step of drying the black garlic treated in the aging step (or post-aging step) to have a moisture content of 1 to 20% by weight is a treatment step of evaporating moisture contained in the black garlic by heating the black garlic to a temperature of 40 to 80 ° C. A dryer or the like capable of heating the black garlic within the above temperature range can be carried out using the apparatus. If the temperature applied to the black garlic is less than 40 ° C, there is a problem that the evaporation effect of the water is insignificant and the drying time is long. If it is exceeded, black garlic is oxidized at an excessively high rate so that burning may occur. Therefore, it is preferable to dry the black garlic within the above temperature range. If the black garlic is dried for less than 24 hours, the drying is performed properly. If the moisture content of black garlic exceeds 20% by weight and dried within 240 hours, a black garlic dried product having a water content of 1 to 20% by weight is obtained. It may be desirable to dry the black garlic during the time of the above range.

In addition, the dried steamed fermentation black soybeans according to the present invention can be used both steamed through the general black steaming method, but normal black soaked in room temperature for 8 to 24 hours, 1 ~ at a temperature of 100 ~ 140 ℃ Steam for 6 hours. Specifically, the treatment of immersing black beans in room temperature is generally about 11% by weight of moisture contained in the dry black beans having a water content to soften the tissue to be configured to smoothly transfer the heat applied during steaming process to the inside of the black beans Soaking black beans in hot water It is preferable to use ordinary temperature water because there is a risk that the beneficial components contained therein may be lost. In addition, if the soaking time is less than 8 hours, the water does not reach the inside of the soybeans, it does not soften sufficiently during steaming, and if it exceeds 24 hours, the black bean is immersed in room temperature for 8 to 24 hours because the beneficial components contained in the black soybeans may be lost. It is preferable to make it. Black soybeans which have been immersed in room temperature are steamed and steamed, and steaming is preferably carried out at a temperature of 100 to 140 ° C. for steaming black soybeans for 1 to 6 hours.

In addition, in order to ferment steamed black beans by adding black garlic powder in order to remove the peculiar smell of fermented soybeans, 0.1-20% of the black garlic powder is mixed with steamed black soybeans before the tableware and the fermenter temperature is 37-47. Fermentation is carried out for 15 to 72 hours at 70 ° C and 90% humidity. If black garlic powder is added at less than 0.1%, the effect of adding effective ingredients of black garlic is insignificant. Therefore, it is difficult to add black garlic powder.If more than 20% of black garlic powder is added, the moisture content of steamed soybeans decreases, so that fermentation may not be performed well. It has a strong smell of black garlic. When fermenting soybeans, fermented bacteria, Bacillus bacteria, are most active at 40 ~ 43 ℃, and fermented with natural fermentation or fermentation bacteria, and fermentation of black beans can lead to faster fermentation. . In addition, when the temperature is low, the fermentation takes a long time. When the temperature is high, the bitter taste results in a decrease in texture. Low humidity can lead to poor bacteria production and dry beans. The fermentation time starts to become viscous after 18 hours. By 36-48 hours, the color of soybean turns brown, and a large amount of white viscous material is formed on the surface of the soybean. The fermented state is the best because it is produced a lot, fermented for more than 72 hours, the taste of fermentation decreases and the texture decreases.

 In addition, the process of drying the steamed fermented black soybeans is a component for evaporating water from the steamed fermented black soybeans to make a black bean having a water content of 1 to 10% by weight, and dried for 2 to 72 hours at a temperature of 40 to 80 ° C. It is preferable to make it. At this time, if the drying temperature is less than 40 ℃, the drying temperature is weak and the drying time is long, and if it exceeds 80 ℃, steamed and fermented black beans are oxidized at an excessively high rate, causing problems such as loss of active ingredients of black beans. Therefore, it is preferable to perform for 2 to 72 hours at a temperature of 40 ~ 80 ℃.

In another aspect, the present invention is the powder preparation process is dried broccoli, spinach, carrots, sweet pumpkin, kale, fresh vinegar, paprika, cabbage, radish, green pepper, mushroom mushrooms, shiitake mushroom, red pepper leaves, blue pepper , Onions, leek, Chinese cabbage, barley sprouts, vitamins, red cabbage, zucchini, arbor, green tea, celery, chicory, apples, strawberries, persimmon, citrus, jujube, chestnut, grapes, blueberries, hemp, red ginseng, schisandra, plum, Pulverizing any one or more of the natural materials of oyster mushrooms, soybean mushrooms, shiitake mushrooms, oyster mushrooms 50 to 300mesh to make a natural material powder, the black garlic mixture is 100 parts by weight of black garlic powder, natural The material powder may be configured to further include 10 to 300 parts by weight, so that the manufactured functional black garlic ring may further include functionality by natural materials. Detailed description of the functionality of the natural material can be applied to the known effects, and the method of preparing and powdering the natural material is also applicable to all of the various conventional methods. As a specific example, the dried natural material according to the present invention firstly removes the irreversible portion and cuts the washed natural material into a size of 1 to 3 cm, and cuts the cut natural material at -30 to -50 ° C. Freeze for about 24 hours at the temperature, and dry the frozen natural material by drying for 48-72 hours at a temperature of 50 ~ 70 ℃, or by using a low-temperature pressure dryer to reduce the temperature of 30 ~ 60 ℃ It is preferable to use the method of drying for 5 to 48 hours. The freeze-drying method as described above is because it is easy to prevent the loss of the beneficial components of the natural material, and the method of crushing the dried natural material is of any configuration as long as it is pulverizable method to have a particle size of 50 ~ 300mesh It's okay.

In addition, with respect to 100 parts by weight of purified water, 0.1 ~ 10.0 parts by weight of green tea extract to prepare a predetermined amount of dough solution dough preparation step is to include the beneficial effect contained in the green tea components in the dough solution, The description will be replaced with the description of the dough solution, the dough preparation and powder preparation step can be freely adjusted according to the judgment of those skilled in the art.

In addition, the present invention with respect to 100 parts by weight of the black garlic mixed powder processed by the powder preparation process treatment, 5 to 20 parts by weight of the mixed dough solution processed by the dough liquid preparation process to knead dough to make black garlic dough using a common dough machine A detailed description of the composition ratio of the black garlic mixture powder and the batter solution will be replaced with the description of the black garlic dough. In addition, the recirculation process of reprocessing the black garlic dough processed into a black garlic ring having a predetermined size is a process for making the black garlic dough into a form of a ring that is easily processed to eat, and is made of a conventional ring manufacturing process. The ring manufacturing method through the process of the process is possible, and the integral ring manufacturing method in which a manufacturing process is performed sequentially is also possible. At this time, the size of the black garlic ring to be fed may have any size as long as it is easy to eat 2 to 7 mm, and according to the judgment of those skilled in the art, it may have a granular size or tablet form called generally smaller particles than the ring. It is okay.

In addition, the present invention performs a drying process for drying the black garlic ring subjected to the recirculation process for 4 to 48 hours at a temperature of 40 ~ 80 ℃, when the drying temperature is applied to less than 40 ℃ problem of too long drying time If the temperature exceeds 80 ° C, the drying time is shortened, but the black garlic ring is rapidly evaporated by evaporation of moisture contained in the black garlic ring, resulting in a problem that the shape of the ring is broken, thereby drying the black garlic ring at the drying temperature in the above range. In this case, an appropriate drying time corresponding to the drying temperature is 4 to 48 hours.

In another aspect, the present invention is the powder preparation process is dried broccoli, spinach, carrots, sweet pumpkin, kale, fresh vinegar, paprika, cabbage, radish, green pepper, mushroom mushrooms, shiitake mushroom, red pepper leaves, blue pepper , Onions, leek, Chinese cabbage, barley sprouts, vitamins, red cabbage, zucchini, arbor, green tea, celery, chicory, apples, strawberries, persimmon, citrus, jujube, chestnut, grapes, blueberries, hemp, red ginseng, schisandra, plum, It further comprises a process of pulverizing any one or more of natural materials of oyster mushroom, oyster mushroom, oyster mushroom, oyster mushroom to 50-300mesh to make a natural material powder, and the black garlic ring treated by the drying process is prepared on the surface of black garlic ring. A surface coating step of forming a natural material powder layer having a predetermined thickness by adhering the natural material powder produced in the process treatment with a natural adhesive solution; The second step of drying the surface-coated black garlic rings for 2 to 24 hours at a temperature of 40 ~ 80 ℃ to be configured to include, the functional black garlic rings further contain the inherent nutritional effects of natural materials Possible effects can be realized, and effects applicable to the functional black garlic rings according to the present invention can be realized with colors inherent in natural materials.

At this time, since the natural material powder may be the same as the natural material powder that can be included in the black garlic mixture, more specific description will be replaced by the description of the natural material powder that can be included in the black garlic mixture, and the natural adhesive liquid is also functional. I will replace with the description of the natural adhesive liquid used in the natural powder layer of black garlic.

In addition, the surface coating process is to spray a natural adhesive liquid having a certain adhesive strength to the dried black garlic rings to be applied to the natural adhesive liquid on the surface of the dried black garlic rings, natural materials to the black garlic rings coated with natural adhesive liquid It is a process of spraying powder to form a natural material powder layer, which can be generally performed using a device known as 'sugar group' or 'coating group'. After spraying natural powder coating, spray natural material adhesive again to prevent separation of natural powder after drying

In connection with the above, the present invention is a secondary drying process performed to dry the natural material powder layer of the black garlic ring formed by the surface coating process is a black garlic ring formed with a natural material powder layer at a temperature of 40 ~ 80 ℃ 2 ~ 24 Preference is given to performing for hours. At this time, if the drying temperature is less than 40 ℃ difficulty occurs too long drying time, if it exceeds 80 ℃ it is preferable to have the above range because the problem of surface cracking of the natural material powder layer occurs.

The following is a preferred embodiment for producing a functional black garlic ring according to the present invention.

1. Powder preparation process

1) Preparation of black garlic powder having a water content of 10% by weight

end. Wash 10kg of fresh garlic peeled by replacing natural water 4 times.

I. The washed fresh garlic 10kg 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 consisting of a dual structure body and a door of the outer panel and the inner panel.

All. The raw garlic is embedded in a aging chamber in which the internal ripening temperature is maintained at 80 ° C., thereby heating the dual ripening container for 170 hours to mature the raw garlic with black garlic.

la. C. The treated black garlic is embedded in a dryer maintained at 68 ° C., dried for 100 hours to make a black garlic having a water content of 10% by weight, and introduced into a grinder to grind the dried black garlic to an average particle size of 80 mesh.

2) Preparation of steamed fermented black soybean powder with water content of 5% by weight

end. 10 kg of black soybeans are immersed in room temperature (about 20 ° C.) for 12 hours.

I. Above a. The treated black beans are steamed for 4 hours in an incubator maintained at 120 ° C.

All. 500 g of black garlic powder is added to the steamed soybeans and fermented at a temperature of 42 ° C. and a humidity of 80% for 48 hours.

la. C. Treated steamed fermented black soybeans are embedded in a dryer maintained at 70 ℃, dried for 8 hours to make steamed fermented black soybeans having a water content of 5 weight%, and introduced into a grinder to crush the dried steamed fermented black beans to an average particle size of 150 mesh. .

3) Prepare black garlic mixed powder

1 kg of black garlic powder prepared in 1) and 2 kg of steamed fermented black soybean powder prepared in 2) are mixed to prepare a black garlic mixed powder.

2. Dough Preparation

1kg of purified water is mixed with 0.05kg of green tea powder to prepare a dough solution.

3. Kneading process

The black garlic mixture is prepared by mixing 3 kg of black garlic mixed powder prepared through the powder preparation process and mixing 0.3 kg of the dough solution prepared through the preparation of 2. kneading liquid.

4. Reclaiming Process

3. The black garlic dough made through the kneading process using a recirculator, to make a black garlic ring having a size of about 5mm.

5. Drying process

4. The black garlic ring made through the recirculation process is embedded in a dryer maintained at 68 ° C., and dried for 24 hours to prepare a functional black garlic ring.

1. Powder preparation process

1) Preparation of black garlic powder having a water content of 10% by weight

end. Wash 10kg of fresh garlic peeled by replacing natural water 4 times.

I. The washed fresh garlic 10kg 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 consisting of a dual structure body and a door of the outer panel and the inner panel.

All. The raw garlic is embedded in a aging chamber in which the internal ripening temperature is maintained at 80 ° C., thereby heating the dual ripening container for 170 hours to mature the raw garlic with black garlic.

la. C. The treated black garlic is embedded in a dryer maintained at 68 ° C., dried for 100 hours to make a black garlic having a water content of 10% by weight, and introduced into a grinder to grind the dried black garlic to an average particle size of 80 mesh.

2) Preparation of steamed fermented black soybean powder with water content of 5% by weight

end. 10 kg of black soybeans are immersed in room temperature (about 20 ° C.) for 12 hours.

I. Above a. The treated black beans are steamed for 3 hours in an incubator maintained at 110 ° C.

All. 500 g of black garlic powder is added to the steamed soybeans and fermented at a temperature of 42 ° C. and a humidity of 80% for 48 hours.

la. C. Treated steamed fermented black soybeans are embedded in a dryer maintained at 70 ℃, dried for 8 hours to make steamed fermented black soybeans having a water content of 5 weight%, and introduced into a grinder to crush the dried steamed fermented black beans to an average particle size of 150 mesh. .

3) Broccoli powder preparation having a water content of 5% by weight

end. 5 kg of washed broccoli is cut to a size of about 2 cm, the cut broccoli is embedded in a freezer maintained at a temperature of -40 ° C and frozen for 24 hours, and then the frozen broccoli is kept in a drier maintained at 60 ° C for 50 hours. Dried to make broccoli having a water content of 5% by weight, which was introduced into a grinder to grind the dried broccoli to an average particle size of 150mesh.

4) Prepare black garlic mixed powder

1 kg of black garlic powder prepared by 1) and 2 kg of steamed fermented black soybean powder prepared by 2) and 0.3 kg of broccoli powder prepared by 3) are mixed to prepare a black garlic mixed powder.

2. Dough Preparation

Prepare dough solution by mixing 0.05kg of green tea powder with 1kg of purified water .

3. Kneading process

The black garlic mixture is prepared by mixing 3 kg of black garlic mixed powder prepared through the powder preparation process and mixing 0.3 kg of the dough solution prepared through the preparation of 2. kneading liquid.

4. Reclaiming Process

3. The black garlic dough made through the kneading process using a recirculator, to make a black garlic ring having a size of about 5mm.

5. Drying process

4. The black garlic ring made through the recirculation process is embedded in a dryer maintained at 68 ° C., and dried for 24 hours to prepare a functional black garlic ring.

1. Powder preparation process

1) Preparation of black garlic powder having a water content of 10% by weight

end. Wash 10kg of fresh garlic peeled by replacing natural water 4 times.

I. The washed fresh garlic 10kg 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 consisting of a dual structure body and a door of the outer panel and the inner panel.

All. The raw garlic is embedded in a aging chamber in which the internal ripening temperature is maintained at 80 ° C., thereby heating the dual ripening container for 170 hours to mature the raw garlic with black garlic.

la. C. The treated black garlic is embedded in a dryer maintained at 68 ° C., dried for 100 hours to make a black garlic having a water content of 10% by weight, and introduced into a grinder to grind the dried black garlic to an average particle size of 80 mesh.

2) Preparation of steamed fermented black soybean powder with water content of 5% by weight

end. 10 kg of black soybeans are immersed in room temperature (about 20 ℃) for 3 hours.

I. Above a. The treated black beans are steamed for 3 hours in an incubator maintained at 110 ° C.

      All. 500 g of black garlic powder is added to the steamed soybeans and fermented at a temperature of 42 ° C. and a humidity of 80% for 48 hours.

la. Above b. Treated steamed fermented black soybeans are embedded in a dryer maintained at 70 ℃, dried for 8 hours to make steamed fermented black soybeans having a water content of 5 weight%, and introduced into a grinder to crush the dried steamed fermented black beans to an average particle size of 150 mesh. .

3) Broccoli powder preparation having a water content of 5% by weight

end. 5 kg of washed broccoli is cut to a size of about 2 cm, the cut broccoli is embedded in a freezer maintained at a temperature of -40 ° C and frozen for 24 hours, and then the frozen broccoli is kept in a drier maintained at 60 ° C for 50 hours. Dried to make broccoli having a water content of 5% by weight, which was introduced into a grinder to grind the dried broccoli to an average particle size of 150mesh.

4) Prepare black garlic mixed powder

1 kg of black garlic powder prepared in 1) and 2 kg of steamed fermented black soybean powder prepared in 2) are mixed to prepare a black garlic mixed powder.

2. Dough Preparation

1kg of purified water is mixed with 0.05kg of green tea powder to prepare a dough solution.

3. Kneading process

The black garlic mixture is prepared by mixing 3 kg of black garlic mixed powder prepared through the powder preparation process and mixing 0.3 kg of the dough solution prepared through the preparation of 2. kneading liquid.

4. Reclaiming Process

3. The black garlic dough made through the kneading process using a recirculator, to make a black garlic ring having a size of about 5mm.

5. Drying process

4. The black garlic ring made through the recirculation process is embedded in a dryer maintained at 68 ° C., and dried for 24 hours to prepare a functional black garlic ring.

6. Surface coating process

5. After impregnating the functional black garlic hwan 3kg made through the drying process in the sugar container, and pre-sprayed a predetermined amount of a natural adhesive liquid (to boil by mixing 0.05kg of glutinous rice powder and 0.05kg of green tea powder to 1kg of purified water), 1 The broccoli powder made through 3) is sprayed to form a broccoli powder layer on the functional black garlic ring. After spraying natural powder coating, spray natural material adhesive again to prevent separation of natural powder after drying

7. Second drying process

6. The functional black garlic ring formed with the broccoli powder layer formed through the surface coating process is embedded in a drier maintained at 60 ° C. and dried for 4 hours to produce a functional black garlic ring having a broccoli powder layer.

[Sensory Test]

Functional black garlic prepared in Example 1, Example 2, and Example 3 was provided to 50 test subjects, and texture, taste, aroma, and palatability were sensory tested by a 5-point evaluation method. The texture refers to the throbbing when eating a functional black garlic ring, the taste evaluates the taste of chewing and eating the functional black garlic ring, and the flavor refers to the smell of the functional black garlic ring.

[result]

As can be seen in Table 1 below, the black garlic mixed powder mixed with black garlic and steamed fermented black soybeans was prepared by kneading with purified water containing green tea extract in Example 1 and the black garlic mixed powder of Example 1 The functional black garlic rings according to the present invention prepared by Example 2, which is further mixed with a natural material powder layer on the surface of the functional black garlic rings prepared by Example 1 and the mixture prepared by Example 1, show excellent overall sensory evaluation. It can be seen that it is a favorite food having.

1. Very strange 2. Weird 3. Normal 4. Good 5. Very good division Example 1 Example 2 Example 3
Texture
4.7
4.7
4.7 flavor 4.8 4.7 4.9 incense 4.8 4.9 4.9 Holistic symbol 4.77 4.77 4.83

In addition, the above has been described with reference to a preferred embodiment of the present invention, the present invention is not limited to the above embodiment, the person having ordinary skill in the art to which the present invention pertains through the above embodiment the gist of the present invention Various changes can be made without departing from the scope of the invention.

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

Claims (12)

Steamed fermented black soybean powder obtained by grinding steamed fermented black soybeans having water content of 1 to 10% by weight to 50 to 200mesh with respect to 100 parts by weight of black garlic powder having a water content of 1 to 20% by weight crushed to 10 to 100 mesh. 400 parts by weight; with respect to 100 parts by weight of black garlic mixed powder, including
To about 100 parts by weight of purified water, mixed with 5 ~ 20 parts by weight of the dough solution containing 0.1 to 10 parts by weight of green tea, and kneading the black garlic dough kneaded to a predetermined size, characterized in that configured to dry the black garlic ring Functional black garlic ring.
The method of claim 1,
The black garlic mixed powder,
Per 100 parts by weight of black garlic powder,
Broccoli, spinach, carrots, zucchini, kale, fresh vinegar, paprika, cabbage, radish, bell pepper, mushrooms, shiitake mushrooms, red pepper leaves, blue peppers, onions, leek, Chinese cabbage, barley sprout, vitamins, red cabbage, zucchini, arbor, green tea Celery, chicory, apple, strawberry, persimmon, tangerine, jujube, chestnut, grape, blueberry, hemp, red ginseng, schisandra, plum, oyster mushroom, soybean mushroom, scavenger mushroom, sesame mushroom Functional black garlic ring, characterized in that it further comprises 10 to 300 parts by weight of the natural material powder dried to have a water content of 10% by weight and ground to a predetermined size.
The method of claim 1,
The dried black garlic ring,
It further comprises a natural material powder layer having a predetermined thickness of dry by adhering the natural material powder on the surface of the black garlic ring with a natural adhesive liquid,
Natural ingredients include broccoli, spinach, carrots, zucchini, kale, fresh vinegar, paprika, cabbage, radish, bell pepper, mushrooms, shiitake mushrooms, red pepper leaves, blue peppers, onions, leeks, cabbages, barley sprouts, vitamins, red cabbages, zucchini Natural, at least one of arbor, green tea, celery, chicory, apple, strawberry, persimmon, citrus, jujube, chestnut, grape, blueberry, hemp, red ginseng, schisandra, plum, oyster mushroom, sour mushroom, sakura mushroom, sakura mushroom A functional black garlic ring, wherein the material is dried to have a water content of 1 to 10% by weight, and pulverized to a predetermined size.
The method of claim 3,
The natural adhesive liquid,
Per 100 parts by weight of purified water,
Functional black garlic ring, characterized in that comprising glutinous rice powder 1 ~ 10 parts by weight and green tea extract 0.1 ~ 10.0 parts by weight.
Grind black garlic dried to have a water content of 1 to 20% by weight to 10-100 mesh to make a certain amount of black garlic powder, and steamed fermented fermented black soybean to have a water content of 1 to 10% by weight to 50 to 200mesh Preparing a fermented black soybean powder, and preparing a black garlic mixed powder by mixing 10 to 400 parts by weight of steamed fermented black soybean powder with respect to 100 parts by weight of the black garlic powder;
A dough solution preparation step of preparing a predetermined amount of dough solution by mixing 0.1-10.0 parts by weight of green tea extract with respect to 100 parts by weight of purified water;
A kneading step of mixing and kneading 5 to 20 parts by weight of the dough solution with respect to 100 parts by weight of the black garlic mixed powder to make black garlic dough;
A reclaiming step of reclaiming the black garlic dough treated with the kneading step into a black garlic ring having a predetermined size;
Functional black garlic ring manufacturing method comprising a; drying step of drying the black garlic ring treated for 4 to 48 hours at a temperature of 40 ~ 80 ℃ the recirculation process.
The method of claim 5,
Black garlic dried to have a water content of 1 to 20% by weight of the powder preparation process,
The opening and closing opening is formed on one side of the peeled and washed garlic, and a plurality of trays 21 for placing one or more trays 22 capable of embedding the peeled and washed garlic inside the hollow are provided. A body 20 having a double structure of an outer panel 50 and an inner panel 60 having a gap therebetween; A door 30 having a double structure of an outer panel 50 and an inner panel 60 having a predetermined interval, and mounted to one side of the body 20 to open and close the opening and closing port; It is configured between the opening and closing door and the door 30, the elastic packing 31 for imparting a sealing force between the opening and closing door and the door 30; embedded in the double aging container 10, including the double aging container (10) A aging step of incorporating the black garlic by aging by incorporating heat in a aging room for 120 to 240 hours at a temperature of 60 to 90 ° C .;
Functional black garlic ring manufacturing method comprising a; drying step of drying the black garlic treated in the aging step for 24 to 240 hours at a temperature of 40 ~ 80 ℃.
The method according to claim 6,
The peeled and washed garlic,
Functional black garlic ring manufacturing method characterized in that the maturing step further comprises a steaming step of steaming for 5 to 60 minutes at a temperature of 80 ~ 120 ℃.
The method according to claim 6,
The black garlic treated in the aging step,
Functional black garlic ring manufacturing method characterized in that the drying step further comprises a post-aging step of aging for 120 to 360 hours at a temperature of 10 ~ 40 ℃.
The method of claim 5,
Steamed fermented black soybeans dried to have a water content of 1 to 10% by weight of the powder preparation process, immersed normal black beans in room temperature for 8 to 24 hours, steamed for 1 to 6 hours at a temperature of 100 ~ 140 ℃, Steamed black soybeans were mixed with 0.1 ~ 20% black garlic powder and fermented steamed black soybeans fermented at 37 ~ 47 ℃ and humidity 70 ~ 90% for 15 ~ 72 hours at 40 ~ 80 ℃ for 2 ~ 72 hours. Functional black garlic ring manufacturing method characterized in that the configuration.
The method of claim 5,
The powder preparation process,
Broccoli, spinach, carrots, zucchini, kale, fresh vinegar, paprika, cabbage, radish, bell pepper, mushrooms, shiitake, red pepper, blue pepper, onion, leek, cabbage, barley sprout, dried to have a water content of 1 to 10% by weight, Vitamin, red cabbage, pumpkin, arbor, green tea, celery, chicory, apple, strawberry, persimmon, citrus, jujube, chestnut, grape, blueberry, hemp, red ginseng, schisandra, plum, oyster mushroom, sour mushroom, sakini mushroom, It further comprises a process of pulverizing any one or more natural materials of the mushrooms to 50 ~ 300mesh to make a natural material powder,
The black garlic mixture,
A method for producing a functional black garlic ring, comprising 10 to 300 parts by weight of natural material powder, based on 100 parts by weight of black garlic powder.
The method of claim 5,
The powder preparation process,
Broccoli, spinach, carrots, zucchini, kale, fresh vinegar, paprika, cabbage, radish, bell pepper, mushrooms, shiitake, red pepper, blue pepper, onion, leek, cabbage, barley sprout, dried to have a water content of 1 to 10% by weight, Vitamin, red cabbage, pumpkin, arbor, green tea, celery, chicory, apple, strawberry, persimmon, citrus, jujube, chestnut, grape, blueberry, hemp, red ginseng, schisandra, plum, oyster mushroom, sour mushroom, sakini mushroom, It further comprises a process of pulverizing any one or more natural materials of the mushrooms to 50 ~ 300mesh to make a natural material powder,
The black garlic ring subjected to the drying process is
A surface coating step of forming a natural material powder layer having a predetermined thickness by adhering the natural material powder prepared in the powder preparation process treatment to the surface of the black garlic ring;
A functional black garlic ring manufacturing method further comprises a; a second drying step of drying the surface-coated black garlic ring for 2 to 24 hours at a temperature of 40 ~ 80 ℃.
The method of claim 11,
The natural adhesive liquid,
Per 100 parts by weight of purified water,
Functional black garlic ring manufacturing method comprising 1 to 10 parts by weight of glutinous rice flour and 0.1 to 10.0 parts by weight of green tea extract.

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