KIM, KWANG MYUNG,김광명,KIM, DAE IK,김대익,PAE, CHIN HEE,배진희
申请号：
KR1020100120886
公开号：
KR1020120059223A
申请日:
2010.11.30
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of auto-fermentation black garlic using a yellow soil chamber, and the auto-fermentation black garlic are provided to property ferment fresh garlic without supplying water using high heat generated from yellow soil.CONSTITUTION: A producing method of auto-fermentation black garlic uses a yellow soil chamber comprises the following: a steam-drying chamber(10) produced with yellow soil an inner wall(11) installed on the center of the steam-drying chamber for dividing the chamber into two spaces a guide rail(12) installed on both side walls in the two spaces a garlic storing container(13) supported by the guide rail for storing garlic a temperature sensor(14) installed on the upper side of the inner wall an exhaust port(15) installed on the inner wall a heating coil supplying a heating source in the chamber and a controller controlling the temperature inside the chamber. A producing method of auto-fermentation black garlic comprises the following steps: inserting washed and dried fresh garlic into a stainless steel or PET container, and closing a lid inserting the container into the steam-drying chamber for indirectly steaming at 93-95 deg C for 6-7 hours and maintaining the temperature in the steam-drying chamber at 75-80 deg C for 10 days, and decreasing the temperature at 45-50 deg C before maintaining for 5 days.COPYRIGHT KIPO 2012본 발명은 껍질이 제거되지 않은 생마늘을 수세 건조하여 이를 스텐레스 스틸재질 또는 PET재질의 용기에 수납하여 원적외선을 방출하는 황토로 제작한 챔버형태의 증자 및 건조실에 넣어 섭씨 95℃~ 45℃에서 단계적으로 설정온도를 강하시키면서 15일의 단기간에 증자 건조시키므로서 쫄깃쫄깃한 씹는 맛이 잇고 종래의 탄화된 흑마늘 냄새도 없고 발효취가 없는 기호성이 뛰어난 젤리타입의 신규한 흑마늘 제조방법과 흑마늘 제품을 제공하는 뛰어난 효과가 있다.
