JP6501242B2 - Black garlic production method - Google Patents

Description

The present invention relates to a method of producing garlic garlic. More particularly, the present invention relates to a method for producing a garlic garlic that can produce a garlic garlic with a short period of time for ripening and a large amount of polyphenols.

  Black garlic fermented and fermented with fresh garlic at high temperature and high humidity is popular as a health food because it does not care about the smell after eating, has a texture like dried fruits, has a large antioxidant capacity, and can be stored for a long time. is there. The reaction that darkens raw garlic is called Maillard reaction. By fermenting the raw garlic, part of the protein contained in the garlic is broken down into amino acids and the carbohydrates are broken down into fructose. The amino acid and fructose become mature and react black. However, since it is necessary to carry out fermentation for a long time (about 30 days) at a temperature of 60 ° C. to 80 ° C. and a humidity of 70% to 80%, processing is expensive and the selling price becomes very expensive. The apparatus for producing black garlic according to Patent Document 1 heats the raw garlic, the inner circumference of which is contained in a fermentation chamber made of wood boards, with an electric heater, and maintains the fermentation chamber at a constant temperature of 60 ° C to 70 ° C with a temperature sensor. It is a black garlic manufacturing device that manufactures black garlic. The black garlic manufacturing apparatus of Patent Document 1 does not mention shortening the time required for ripening or increasing the amount of polyphenol.

  The far-infrared low-temperature dryer of Patent Document 2 is a far-infrared low-temperature dryer that adheres a wood ceramic panel to the inner wall of a drying chamber and efficiently dries food with far-infrared light emitted by the wood ceramic panel heated by an electric heater.

JP, 2010-63383, A Unexamined-Japanese-Patent No. 2003-226577

The present invention has been made under the technical background as described above, and achieves the following objects.
An object of the present invention is to provide a method for producing a garlic garlic that can produce a garlic garlic with a short period of time for ripening and a large amount of polyphenols.

The problem is solved by the following means.
That is, the method for producing black garlic according to Invention 1
A processing chamber having a sealable space,
A warm air supply device for supplying heated air to the processing chamber;
A case installed in the processing chamber and having a sealable internal space for storing raw garlic;
And a humidifier capable of setting the humidity of the internal space of the housing to 80% or more by housing the housing, evaporating the water by heating the housing, and humidifying the internal space of the housing. Garlic production equipment,
Supplying the air heated by the hot air supply device to the processing chamber;
Store raw garlic in the case,
By setting the time to supply heated air to the processing chamber and the time to stop the supply, the internal space of the housing is brought to the aging temperature of 70-80 ° C. for 4 hours in one day , and the other time is 0 It is characterized in that it is changed between normal temperature and 25 ° C. to produce black garlic.

Black garlic production method of the present invention 2, in the black garlic production method of the present invention 1, wherein the inner peripheral surface of the casing is pasted fired wood ceramic styles, emitted from the heated the wood ceramic Style The raw garlic is heated by far infrared rays.

The method for producing black garlic according to the third aspect of the present invention is the method for producing black garlic according to the second aspect , wherein the humidifier is a dish-like container for storing water for humidification, and the water stored in the container by heating the casing. Is evaporated to humidify the internal space of the casing.

The method for producing black garlic according to the present invention makes it possible to shorten the ripening time and to reduce the production cost because the ripening temperature is stimulated by giving a temperature difference to the garlic. In addition, since the garlic is housed and heated in a highly airtight casing, the maintenance of the humidity in the internal space of the casing is easy, and the thermal efficiency is enhanced. Furthermore, since the wood ceramic style is attached to the inner peripheral surface of the case, the aging time of garlic can be shortened by the far-infrared effect of the heated wood ceramic style, and the amount of polyphenol can be increased.

FIG. 1 is an overall plan view showing a black garlic manufacturing apparatus according to an embodiment of the present invention. FIG. 2 is a cross-sectional view of the apparatus for manufacturing the garlic shown in FIG. Fig.3 (a) is a longitudinal cross-sectional view of the housing | casing of FIG. 2, FIG.3 (b) is a top view which shows the state which removed the cover member from the housing | casing of Fig.3 (a). FIG. 4 is a graph showing changes in temperature and humidity of one day in the internal space of the housing of FIG. 3. FIG. 5 is a graph showing the weight change of garlic according to the presence or absence of a wood ceramic style in the apparatus for producing garlic according to the embodiment of the present invention.

  Hereinafter, embodiments of the present invention will be described based on the drawings. FIG. 1 is an overall plan view showing the apparatus for manufacturing a garlic according to the embodiment of the present invention, and FIG. 2 is a cross-sectional view of the apparatus for manufacturing a garlic shown in FIG. Fig.3 (a) is a longitudinal cross-sectional view of the housing | casing of FIG. 2, FIG.3 (b) is a top view which shows the state which removed the cover member from the housing | casing of Fig.3 (a). As shown in FIG. 1 to FIG. 2, the black garlic manufacturing apparatus 1 according to the embodiment of the present invention is provided in a building 11 installed outdoors. The building 11 is divided into a left chamber 13 and a right chamber 14 by a partition wall 12, a processing chamber 15 having a sealable space is formed in the left chamber 13, and air heated to the processing chamber 15 is formed in the right chamber 14. A waste oil warm air heater (warm air supply device) 16 for supplying is provided. The processing chamber 15 is formed of a heat insulating material to increase the heat insulating effect.

  The waste oil warm air heater 16 forcibly takes in the air of the processing chamber 15 with a blower (not shown) through the air supply duct 163 connected to the processing chamber 15, and waste oil (hydraulic oil, tempura oil, etc.) stored in the waste oil tank 161. Engine oil and the like are vaporized and burned, and the air heated by this combustion is supplied to the processing chamber 15 through the hot air supply duct 162. Exhaust gas is discharged to the outside of the building 11 through the chimney 164. Since the waste oil warm air heater 16 is structurally separated from the waste oil combustion chamber and the warm air supply chamber, there is no smell in the heated air, and the smell of waste oil is not transferred to garlic. The waste oil warm air heater 16 is a clean energy type warm air supply device in consideration of the environment because waste oil is used.

  In the processing chamber 15, a housing 2 for storing raw garlic is installed. As shown in FIG. 3, the housing 2 is made of metal having high thermal conductivity such as aluminum or stainless steel, and is constituted by a rectangular box-like main body 21 opened at the top and a lid member 22 covering the opening of the main body 21 It is done. Since the inside space of the case 2 is sealed by the lid member 22, the humidity of the inside space is maintained, and the thermal efficiency is high.

  On the inner peripheral surfaces of the main body 21 and the lid member 22, the fired thin plate-like wood ceramic style 3 is attached to the entire surface. Wood ceramics is a porous carbon material obtained by carbonizing a composite material of wood and a phenol resin. In the embodiment of the present invention, pulverized charcoal powder, phenol resin, amicol, and glass fiber are mixed, water is added and kneaded, and they are put into a mold and pressed to form a thin plate-like wood ceramic. After drying at 130 ° C., the mold is removed from the mold, fired at 800 ° C., and polished to a thin plate-like wood ceramic style 3. The fired wood ceramic style 3 radiates far infrared rays when heated, so the garlic can be heated effectively.

  A plate-like container (humidifier) 4 for storing water for humidification is housed in the housing 2, and when the housing 2 is heated, the container 4 is heated by heat conduction, and the water stored in the container 4 is stored. The internal space of the housing 2 can be humidified by evaporation. The container 4 is inexpensive because it does not use special energy for humidification. In addition, raw garlic 5 is stored in the case 2. In FIG. 3, six fresh garlics 5 are stored, but a large number of garlic garlic can be produced by storing the raw garlics 5 in a basket-like container and stacking a large number of the basket-like containers. .

  In the black garlic manufacturing apparatus 1 of the present invention, the waste oil warm air heater 16 is turned on and off to set the time for supplying heated air to the processing chamber 15 and the time for stopping the supply. The temperature is varied between 70-80 ° C. and above normal temperature (natural atmospheric temperature without heating or cooling) to produce black garlic. That is, the temperature of ripening was increased or decreased to stimulate garlic and shorten ripening time. A sensor (not shown) of a temperature and humidity recorder was attached to the internal space of the housing 2 to control and record temperature and humidity. The waste oil warm air heater 16 was turned on and off manually while observing the temperature of the temperature and humidity recorder. The waste oil warm air heater 16 may be turned on and off automatically using a thermostat.

  FIG. 4 is a graph showing changes in temperature and humidity of one day in the internal space of the housing 2 of FIG. That is, as shown in FIG. 4, in the embodiment of the present invention, the temperature of the internal space of the housing 2 is set to a ripening temperature of 70 to 80 ° C. for about four hours during one day, and the other time is 0 to The temperature was changed between 25 ° C. and room temperature. The humidity changed between 80% and 3% as the temperature of the inner space of the housing 2 changed. The time interval for changing the temperature of the internal space of the housing 2 between the aging temperature of 70 to 80 ° C. and the normal temperature or higher is not limited to one day, and may be in hours or several days.

  When the raw garlic is aged to black garlic, the weight of garlic decreases. As shown in FIG. 5, two types of tests, housing 2 with wood ceramic style 3 attached and housing 2 without wood ceramic style 3 were tested. As shown in FIG. 5, in the case where the wood ceramic style 3 is attached and in the case where the wood ceramic style 3 is not attached, the rate of decrease in weight of garlic differs. That is, when the wood ceramic style 3 was applied, the rate of decrease became faster after 5 days, and the weight decreased by about 53% on the 15th day. In the embodiment of the present invention, blackened like general black garlic. However, since it is aged by the far-infrared effect, the surface color does not change, and only the inside may be blackened. If Wood Ceramic Style 3 is not applied, the weight decreases by about 25% on the 15th day. It is inferred that this difference in weight reduction rate is due to the wood ceramic style 3 far infrared effect.

  Wood ceramic style 3 was applied, and the amount of polyphenols in black garlic aged for 15 days was measured. The measurement of the amount of polyphenols was performed by the Folin-Denis method. The polyphenol content of commercially available garlic garlic was 778.2 mg / 100 g. The amount of polyphenols in black garlic, which was applied to Wood Ceramic Style 3 and aged for 15 days, was 1421.9 mg / 100 g. That is, the black garlic produced by the black garlic producing apparatus 1 of the present invention had a polyphenol amount twice as high as that of the commercially available black garlic produced by the conventional method.

  According to the above-mentioned black garlic manufacturing apparatus, since the temperature of the ripening temperature is different from the heating temperature to stimulate the garlic, the ripening time can be shortened, so that the manufacturing cost can be reduced. In addition, since the garlic is housed and heated in a highly airtight casing, the maintenance of the humidity in the internal space of the casing is easy, and the thermal efficiency is enhanced. Furthermore, since the wood ceramic style is attached to the inner peripheral surface of the case, the aging time of garlic can be shortened by the far-infrared effect of the heated wood ceramic style, and the amount of polyphenol can be increased. In addition, the cost is low because the structure of the humidifier is simple.

  In addition, since the garlic is stored in a highly airtight casing and heated from the outside, air does not enter the inside of the casing and the smell of garlic does not leak to the outside. If many cases are installed in the processing chamber, mass production of black garlic becomes possible. By setting the temperature of the internal space of the case to 70 to 80 ° C, the humidity of the internal space of the case decreases to 3 to 4%, but the water stored in the container is evaporated to reduce the humidity of the internal space of the case It can be maintained at 80% or more. In addition, since the wood ceramic style itself is hygroscopic, even when the temperature of the internal space of the case becomes low (0 to 25 ° C), the inside of the case does not have dew condensation, and the humidity is maintained, and the high temperature and high temperature The freshness of garlic is maintained even if the wet and cold conditions are repeated for more than two weeks.

DESCRIPTION OF SYMBOLS 1 ... black garlic manufacturing apparatus 11 ... construction house 12 ... partition 13 ... left room 14 ... right room 15 ... treatment room 16 ... waste oil warm air heater (warm air supply apparatus)
161 ... waste oil tank 162 ... warm air supply duct 163 ... air supply duct 164 ... chimney 2 ... housing 21 ... main body 22 ... lid member 3 ... wood ceramic style 4 ... container (humidifier)
5 ... raw garlic

Claims (3)

A processing chamber having a sealable space,
A warm air supply device for supplying heated air to the processing chamber;
A case installed in the processing chamber and having a sealable internal space for storing raw garlic;
And a humidifier capable of setting the humidity of the internal space of the housing to 80% or more by housing the housing, evaporating the water by heating the housing, and humidifying the internal space of the housing. Garlic production equipment,
Supplying the air heated by the hot air supply device to the processing chamber;
Store raw garlic in the case,
By setting the time to supply heated air to the processing chamber and the time to stop the supply, the internal space of the housing is brought to the aging temperature of 70-80 ° C. for 4 hours in one day , and the other time is 0 A method for producing black garlic characterized by producing black garlic by changing the temperature to a normal temperature of -25 ° C. In the method for producing garlic garlic according to claim 1,
A fired wood ceramic style is attached to the inner peripheral surface of the housing,
A method of producing garlic with garlic, comprising heating the garlic with far infrared rays emitted from the heated wood ceramic style. In the method for producing garlic garlic according to claim 2,
The humidifier is
It is a dish-like container for storing water for humidification,
The method according to claim 1, wherein the water stored in the container is evaporated by heating the case to humidify the internal space of the case.

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