| 摘要 |
<P>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. <P>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. <P>COPYRIGHT: (C)2013,JPO&INPIT |
