PROBLEM TO BE SOLVED: To manufacture a black garlic of good quality and taste by fermenting and aging raw garlic at temperature and humidity held constant, and drying the same properly.SOLUTION: A number of sealed containers 10 each with raw garlic therein are placed still on racks 102 in the interior 101 of an aging chamber. Hot wind generated by a hot wind generator 110 is supplied from an air inlet 104 into the interior 101 of the aging chamber. The first aging period is 28 days. With an exhaust port 105 closed, the interior 101 of the aging chamber is kept at 70°C. A subsequent drying period is 3 to 5 days, and the lid 12 of each sealed container 10 is opened with the exhaust port 105 held open, the interior 101 of the aging chamber is kept at a temperature of 65°C. The temperature inside each chamber is detected by an indoor temperature sensor 106 and the hot wind generated by the hot wind generator 110 is controlled.COPYRIGHT: (C)2013,JPO&INPIT【課題】一定に保持された温度と湿度下で生にんにくを発酵および熟成させ、適切な乾燥により、品質がよく旨味のある黒にんにくを製造する。【解決手段】生にんにくを入れた多数の密閉容器10を熟成室内101の棚102に静置するとともに、熱風生成装置110で生成した熱風を吸気口104から熟成室内101に供給し、最初の熟成期間を28日間として、排気口105を閉じた状態で熟成室内101の温度を70℃に維持し、後の乾燥期間を3~5日間として、各密閉容器10の蓋12を開けると共に、排気口105を開口した状態で、熟成室内101の温度を65℃に維持する。各室内温度は室内温度センサー106により検出し、熱風生成装置110で生成される熱風を制御する。【選択図】図1
