| 20110129580 | METHOD OF AGING BLACK GARLIC - Provided is a method of aging black garlic, which in an embodiment involved the following procedures: classifying the garlic according to its condition and pre-treating it to achieve clean appearance; sealing the garlic in a vinyl pack by 10 kg and storing it in a tray; putting said tray in an aging device for a black garlic, applying steam and heat for 1˜3 hrs while maintaining a temperature of 80˜100° C. inside the aging device, and treating by steam under a high temperature and high humidity condition; main aging by applying steam and heat to the treated garlic for 198 hrs while maintaining a temperature of 72˜78° C. inside the aging device; after-aging by applying steam and heat to the garlic, which had undergone main aging process, for 35 hrs while maintaining 60˜69° C. temperature inside the aging device; drying the after-aged garlic for 51 hrs while maintaining a temperature of 50˜58° C. inside the aging device; and low temperature after-aging by cooling said dried garlic at low temperature for 168 hrs while maintaining 0˜5° C. temperature inside the aging device. Provided is a method of aging black garlic characterized by drawing optimum time and condition without taking the storage condition, size, etc. of the garlic. | 06-02-2011 |
