Aged Garlic Production via Controlled Thermal Aging
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Solution Overview
Problem
Existing methods for producing garlic products often result in loss of original effectiveness and flavor due to the use of additives and limitations in self-aging, with processed garlic products experiencing browning and flavor degradation.
Innovation Solution
A method involving self-aging raw garlic at controlled temperatures (40-90°C for 280-320 hours) and humidity without additives, followed by natural drying and secondary aging at 20-30°C, using steel bins with charcoal and daily moisture supplementation to enhance antioxidation capabilities and polyphenol content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If garlic is heated to prevent browning and maintain color, then color stability is improved, but original effectiveness and flavor are lost
Solution Approach 1:
The patent applies controlled temperature aging parameters (40-90°C for 280-320 hours followed by secondary aging at 20-30°C for 30-50 hours) to transform garlic composition without excessive heating. This parameter optimization resolves the contradiction by maintaining color stability through controlled thermal treatment while preserving original effectiveness through avoidance of high-temperature degradation
2Productivity
If garlic is processed using conventional methods with additives, then productivity is improved, but original effectiveness is lost
Solution Approach 1:
The patent employs self-aging of garlic pieces without additives, relying on the garlic's own enzymatic reactions and natural chemical transformations. This self-service approach maintains original effectiveness while achieving productivity through the controlled aging process that occurs naturally within the specified temperature and time parameters
3Manufacturing precision
If garlic is freeze-dried to minimize flavor loss, then flavor quality is improved, but self-aging capability is limited
Solution Approach 1:
The patent performs preliminary controlled aging and moisture content adjustment before final drying. By pre-conditioning the garlic pieces through controlled temperature aging (40-90°C for 280-320 hours) and secondary aging (20-30°C for 30-50 hours), the garlic develops desired properties before drying, thus achieving both flavor preservation and self-aging capability
4Reliability
If raw garlic is used without processing, then original effectiveness is maintained, but unpleasant odor and strong flavor remain
Solution Approach 1:
The patent transforms the unpleasant odor and strong flavor through controlled parameter changes during aging. The prolonged exposure to controlled temperatures (40-90°C for 280-320 hours followed by 20-30°C for 30-50 hours) facilitates chemical transformations that reduce刺激性 odor while preserving original effectiveness, resulting in aged garlic with improved sensory properties
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method significantly increases antioxidation capability and polyphenol content in aged garlic, maintaining its original effectiveness while eliminating unpleasant odors and flavors, resulting in a product with enhanced health benefits and improved absorption of polyphenols.
Implementation Method 1
aging raw garlic with hot air at 40 to 90° C. for 280 to 320 hours
Implementation Method 2
aging, again, the resultant garlic with hot air at 20 to 30° C. for 30 to 50 hours
Implementation Method 3
naturally drying the resultant garlic for 38 to 42 hours
Data Source
AI summary
The invention concerns a method of producing aged garlic in which its antioxidation capability is significantly increased as compared to that of raw garlic which is used as a raw material for producing the aged garlic without reducing the essential effectiveness of garlic, S-arylcysteine that does not exist in raw garlic is generated, and the content of polyphenol is increased. The method of producing aged garlic according to the invention is characterized by comprising the steps of aging raw garlic with hot air at 40 to 90° C. for about 300 hours, naturally drying the resultant garlic for approximately 40 hours and then ageing the garlic with hot air at 20 to 30° C. for 30 to 50 hours again. In the step of aging the garlic with hot air at 40 to 90° C. for 280 to 320 hours, a plurality of pieces of the raw garlic is placed in a steel bin and then the steel bins are put into a container for aging.