Black garlic processed product and producing method thereof

Abstract

To provide a black garlic processed product that makes it possible to easily ingest the black garlic almost free from dusting finger tips when orally ingesting, and a producing method thereof.SOLUTION: A method for producing black garlic processed product comprises: a process for heating fresh garlic bulbs with skins containing multiple pieces of raw garlic wrapped in their skins in a temperature-controlled heating container for a specified time to ferment and mature to obtain black garlic with skins; a process for taking out plural of garlic pieces from the black garlic with skins and removing outer skins of the black garlic pieces with skins to obtain black garlic pieces without skins; a process for clashing and kneading the black garlic pieces without skins to obtain a black garlic paste; a step for, after granulating the black garlic paste into a predetermined particle size and into black garlic grains, sprinkling sesame seeds on the surface to obtain black garlic grains with sesame seeds; and a process for roasting the black garlic grains with sesame seeds with a roaster and sticking an oil component exudated from the sesame seeds on the surface of the black garlic grains with the sesame seeds to form into an oily thin film, then, after aging for a predetermined aging period, black garlic processed products are obtained.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a black garlic processed product using black garlic obtained by fermenting and aging fresh garlic, and a method for producing the same.

Background Art

[0002] It is widely known that black garlic has effects such as anti-cancer action, anti-viral action, antibacterial action, fatigue recovery action, cholesterol-lowering action, etc.

[0003] For this reason, many proposals have been made regarding the method for producing black garlic (see, for example, Patent Document 1 and Patent Document 2). However, their contents are almost the same, and a predetermined amount of fresh garlic with skin is placed in a fermentation and aging device whose temperature is controlled at a predetermined temperature (about 70°C) and heated for a predetermined period (about 1 month) for fermentation and aging to obtain black garlic.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, although the black garlic thus produced has a skin and generally retains the same shape as fresh garlic, it is black in color and in a soft, sticky state. Therefore, when a person who wishes to orally ingest black garlic picks it up with their fingertips and puts it in their mouth, there is concern that the fingertips will be stained black by the soft, sticky black substance. As a result, for example, people who dislike having their fingertips stained black, such as young women, tend to feel resistance to eating this black garlic itself and avoid eating it. That is, there has been a problem that although black garlic has excellent effects such as anti-cancer and anti-viral effects, it cannot be easily ingested.

[0006] On the other hand, because black garlic has high efficacy, there is a risk of side effects such as diarrhea if it is ingested in excessive amounts. From the perspective of maintaining health, the appropriate daily intake is about 1 to 3 black garlic pieces.

[0007] However, when the intake amount is indicated by the number of black garlic pieces like this, in reality, even for black garlic pieces made from the same fresh garlic, there is a relatively large variation in size among the pieces. For example, even when 2 black garlic pieces are ingested, if these are large black garlic pieces, it may be equivalent to 5 small black garlic pieces.

[0008] Regarding the relationship between the size and weight of black garlic pieces, there is also research data indicating that generally, the weight of a large-sized black garlic piece is 39 g, the weight of a medium-sized black garlic piece is 14 g, and the weight of a small-sized black garlic piece is 5 g. According to this research data, the weight of a large-sized black garlic piece is about 8 times that of a small-sized black garlic piece.

[0009] From these facts, when determining the appropriate intake amount of black garlic by the number of black garlic pieces or the size of black garlic pieces, there is a problem that it is difficult to quantitatively ingest black garlic and it is impossible to manage the appropriate intake amount. This is also one of the reasons why the younger generation, whose daily activity range is wide and who are concerned about maintaining their physical condition, hesitate to ingest black garlic.

[0010] Therefore, in view of the above problems, the present invention has been made for the purpose of providing a convenient black garlic product that hardly soils the fingertips when taken orally and enables the management of the appropriate intake amount of black garlic, as well as a method for manufacturing the same.

Means for Solving the Problems

[0011] In each invention of the present application, in order to achieve the above object, the following configurations are adopted.

[0012] The black garlic processed product according to the first invention of the present application is characterized in that sesame seeds are adhered to the surface of black garlic formed into granules of a predetermined size.

[0013] The black garlic processed product according to the second invention of the present application is characterized in that, in the black garlic processed product according to the first invention, the surface of the black garlic is covered with oil exuded from the sesame seeds.

[0014] The black garlic processed product according to the third invention of the present application is characterized in that an edible powder (13) is adhered to the surface of black garlic formed into granules of a predetermined size.

[0015] In the method for manufacturing a black garlic processed product according to the fourth invention of the present application, raw garlic with skin containing a plurality of raw garlic pieces with skin is heated in a heating container whose temperature is controlled to a predetermined temperature for a predetermined time to be fermented and aged to obtain black garlic with skin in the first step, and a plurality of black garlic pieces with skin are taken out from the black garlic with skin, and the skin of each black garlic piece with skin is removed to obtain black garlic pieces without skin in the second step, and the black garlic pieces without skin are crushed and kneaded to obtain a black garlic kneaded body in the third step, and after granulating the black garlic kneaded body to a predetermined particle size to obtain black garlic granules, sesame seeds are sprinkled on the surface of the black garlic granules to obtain black garlic granules with sesame seeds in the fourth step, and the black garlic granules with sesame seeds are fried in a frying pan, and the oil oozing out from the sesame seeds is adhered to the surface of the black garlic granules with sesame seeds to form an oily thin film, and then cured for a predetermined curing period to obtain a black garlic processed product in the fifth step.

Effect of the Invention

[0016] (a) In the black garlic processed product according to the first invention of the present application, since sesame seeds are adhered to the surface of black garlic formed into granules of a predetermined size, (a-1) Although it is a black garlic processed product that originally has a soft and sticky property, the surface part thereof has its hardness increased by the sesame seeds adhered thereto and its soft viscosity decreased, so when picking up the black garlic processed product with a finger, it is suppressed that a part of the black garlic adheres to the fingertip and gets dirty. (a-2) Since the surface of the black garlic is hardened by the presence of the sesame seeds adhered thereto and is easy to pick with a fingertip, and the surface part is in an uneven state due to the presence of the sesame seeds and it is difficult for the fingertip to slip, etc., the black garlic processed product can be surely picked up with a relatively small fingertip force. As these synergistic effects, the black garlic processed product can be picked up accurately without worrying about dirt on the fingertip and ingested orally easily, and thus an increase in the demand for black garlic can be expected.

[0017] (b) In the black garlic processed product according to the second invention of the present application, in addition to the effects of the above (a), the following effects can be obtained. That is, in this second invention, since the surface of the above black garlic is covered with the oil component exuded from the above sesame seeds, various components contained in the oil component are simultaneously ingested when the black garlic processed product is orally ingested, and the utilities possessed by sesame seeds, for example, the effect of maintaining physical condition and preventing aging by antioxidant action, the cancer prevention effect, the effect of improving autonomic nerve function, the arteriosclerosis prevention effect, the effect of improving blood function, etc. can be expected.

[0018] (c) In the black garlic processed product according to the third invention of the present application, since an edible powder is adhered to the surface of the black garlic formed into a granular shape of a predetermined size, although it is originally a black garlic processed product having a soft and viscous property, the hardness of its surface part is increased by the adhered edible powder and the soft viscosity is decreased. Therefore, when picking up the black garlic processed product with a finger, it is suppressed that a part of the black garlic adheres to the fingertip and gets dirty. As a result, the black garlic processed product can be easily orally ingested without worrying about the dirt on the fingertip, and furthermore, an increase in the demand for black garlic can be expected.

[0019] (c) In the manufacturing method of the black garlic processed product according to the fourth invention of the present application, the black garlic obtained by fermenting and aging the raw garlic with skin is crushed, pressed and kneaded to make a black garlic kneaded body, and the black garlic kneaded body is granulated into a predetermined particle size to make black garlic granules. Furthermore, sesame seeds are sprinkled on the surface of the black garlic granules to make black garlic granules with sesame seeds, and a thin film is provided on the surface of the black garlic granules with sesame seeds with the oil component exuded from the sesame seeds to make a black garlic processed product. Its manufacturing is extremely simple, and the black garlic processed product can be provided at a lower cost.

Brief Description of the Drawings

[0020]

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Mode for Carrying Out the Invention

[0021] Hereinafter, the processed black garlic product according to the present invention will be described together with its preferred manufacturing method.

[0022] As shown in FIG. 11, the manufacturing method of the processed black garlic product according to the present invention includes a first step related to the fermentation and aging of raw garlic, a second step related to the acquisition of black garlic pieces, a third step related to a black garlic kneaded body, a fourth step related to sesame seed dressing, and a fifth step related to the formation of an oily thin film. Hereinafter, each of these steps will be described sequentially.

[0023] "First Step" The first step is a step for fermenting and aging raw garlic to obtain black garlic.

[0024] First, as shown in FIG. 2, an appropriate number of raw garlic with skin 2 is prepared, which encloses a plurality of raw garlic pieces 1 with skin inside the skin 2a. Then, this raw garlic with skin 2 is put and placed in a heating container (not shown), and heated and fermented and aged for 2 to 3 days in a state where the temperature is controlled at a predetermined temperature (usually 65 to 75°C). By this fermentation and aging, as shown in FIG. 3, black garlic with skin 3 containing a plurality of black garlic pieces 4 with skin is obtained.

[0025] "Second Step" In the second step, the black garlic pieces 4 with outer skins are taken out from the black garlic 3 with outer skins obtained in the first step. Since the black garlic piece 4 with outer skin has the skinless black garlic piece 5 enclosed in the outer skin 4a, the outer skin 4a is removed to obtain the skinless black garlic piece 5 shown in Fig. 4.

[0026] In this case, although the shape of the black garlic piece 5 maintains substantially the same shape as that of fresh garlic, its property has changed to a soft and sticky state due to the above-mentioned fermentation and aging. Therefore, if it is directly touched with a finger, the finger may get dirty.

[0027] Conventionally, generally, black garlic is provided to consumers from vendors as soft and sticky black garlic pieces with outer skins. Consumers would remove the outer skins by themselves to get skinless black garlic, grab it directly with their fingers and take it orally, so their fingers would get dirty with black garlic. This was one of the reasons why young women especially avoided taking black garlic when they were out.

[0028] Therefore, in the present invention, operations where there is concern about hand dirt, that is, operations of removing the outer skin from the black garlic piece with outer skin as described above to obtain skinless black garlic, and operations of kneading and granulating black garlic as described below, are all carried out by the processor side. And on the consumer side, as described below, it is provided as a processed black garlic product in granular form and with the adhesion to fingers minimized by the adhesion of sesame seeds and the formation of an oily thin film, so that the processed black garlic product can be grabbed with almost no dirt on the fingertips and taken orally easily.

[0029] "Third Step" In the third step, the skinless black garlic piece 5 in a soft and sticky state is crushed and kneaded to obtain a black garlic kneaded mass 6 (see Fig. 6). Since this black garlic kneaded mass 6 is formless, it is formed into granules and used as described below. Note that this forming into granules can be done either manually or by mechanical work using a forming machine.

[0030] "Fourth Step" In the fourth step, after granulating the above black garlic kneaded material 6 into black garlic granules 7 with a predetermined particle size, as shown in Fig. 7, sesame seeds 8 are sprinkled on the surface of the black garlic granules 7 to obtain black garlic granules 9 with sesame seeds attached thereto.

[0031] Regarding the sesame seeds 8, those with a particle size of about 1 mm and capable of moderately exuding oil by heating are applicable.

[0032] In the black garlic granules 9 with sesame seeds attached thereto, where sesame seeds 8 are sprinkled on the surface of the black garlic granules 7 as described above, (a) It is originally a black garlic processed product 10 having a soft and sticky property. However, since the surface portion thereof has its hardness increased and its soft viscosity decreased by the sesame seeds 8 attached thereto, when picking up the black garlic processed product 10 with a finger, it is possible to prevent as much as possible a part of the black garlic from adhering to the fingertip and getting dirty. (b) The surface of the black garlic processed product 10 is hardened by the presence of the sesame seeds 8 attached thereto, making it easy to pick up with a fingertip. Also, since the surface portion is in an uneven state due to the presence of the sesame seeds 8, it is difficult for the fingertip to slip. Therefore, it can be surely picked up with a relatively small fingertip force. As these synergistic effects, the black garlic processed product 10 can be picked up accurately without worrying about fingertip dirt and ingested orally easily. Consequently, an increase in the demand for black garlic can be expected.

[0033] "Fifth Step" In the fifth step, as shown in Fig. 8, the black garlic granules 9 with sesame seeds attached thereto are fried in a frying pan 12, and the oil component exuded from the sesame seeds 8 is adhered to the surface of the black garlic granules 9 with sesame seeds attached thereto to form an oily thin film 11. Then, it is cured for a predetermined curing period to obtain a black garlic processed product 10.

[0034] Fig. 9 shows the state in which an oily thin film 11 is formed on the surface of the black garlic granule 9 with sesame seeds. In this way, since the surface of the black garlic processed product 10 is covered with the oil component exuded from the sesame seeds 8, various components contained in the oil component are ingested simultaneously with the oral ingestion of the black garlic processed product. For example, in addition to the effect of maintaining physical condition and preventing aging by the antioxidant action, a cancer prevention effect, an effect of improving autonomic nerve function, a prevention of arteriosclerosis, an effect of improving blood function, etc. can be expected.

[0035] The black garlic processed product according to the third invention is obtained by adhering an edible powder 13 to the surface of granular black garlic granules 7 as shown in Fig. 10. The production is carried out by performing the first to third steps of the production method flowchart shown in Fig. 1, and then adhering an edible powder to the surface of the black garlic granules 7 obtained in the third step with a required thickness, and then curing this for a predetermined period.

[0036] As this edible powder, wheat bran and chocolate are preferable. Since these wheat bran and chocolate contain components such as polyphenols and flavonols, when the black garlic processed product 10 is orally ingested, polyphenols and flavonols are simultaneously ingested, which will have a positive impact on the health and beauty of the ingestor, and thus, an increase in the consumption of the black garlic processed product can be expected.

[0037] In addition, since wheat bran and chocolate have an appropriate sweetness, especially young women can be considered to orally ingest the black garlic processed product in a feeling of a snack, and thus an increase in the consumption of the black garlic processed product can also be expected.

Industrial Applicability

[0038] The production method of the black garlic processed product according to the present invention can be widely used in the field of production of processed products using black garlic.

Explanation of Reference Numerals

[0039] 1 ·· Fresh garlic pieces 2 ·· Fresh garlic with skin 3 ·· Black Garlic with Skin 4 ·· Pieces of Black Garlic with Skin 5 ·· Pieces of Black Garlic without Skin 6 ·· Black Garlic Blend 7 ·· Granules of Black Garlic 8 ·· Sesame Seeds 9 ·· Granules of Black Garlic with Sesame Seeds 10 ·· Processed Black Garlic 11 ·· Oil-based Thin Film 12 ·· Frying Pan 13 ·· Edible Powder

Claims

1. A processed black garlic product, characterized in that sesame seeds (8) are attached to the surface of black garlic (9) formed into granules of a predetermined size.

2. In Claim 1, A processed black garlic product, characterized in that the surface of the black garlic (9) is covered with the oil exuded from the sesame seeds (8).

3. A processed black garlic product, characterized in that edible powder (13) is attached to the surface of black garlic (9) formed into granules of a predetermined size.

4. A first step of obtaining black garlic with skin (3) by heating and fermenting and aging raw black garlic with skin (2) containing a plurality of raw black garlic pieces with skin (4) in a heating container whose temperature is controlled at a predetermined temperature for a predetermined time; A second step of taking out a plurality of black garlic pieces with skin (4) from the black garlic with skin (3) and removing the skin (4a) of each black garlic piece with skin (4) to obtain black garlic pieces without skin (5); A third step of crushing and kneading the black garlic pieces without skin (5) to obtain a kneaded black garlic mass (6); A fourth step of granulating the kneaded black garlic mass (6) into granules of a predetermined particle size to obtain black garlic granules (7), and then sprinkling sesame seeds (8) on the surface of the black garlic granules (7) to obtain black garlic granules with sesame seeds (9); A fifth step of frying the black garlic granules with sesame seeds (9) in a frying pan (12) to attach the oil exuded from the sesame seeds (8) to the surface of the black garlic granules with sesame seeds (9) to form an oily thin film (11), and then curing for a predetermined curing period to obtain a processed black garlic product (10). A method for manufacturing a processed black garlic product, characterized by comprising the above steps.

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