| 摘要 |
There is provided a method for producing an aged black garlic concentrate comprising; classifying the garlic by condition and pretreating for cleaning an appearance; sealing the garlic in a polyethylene bag by 8˜10 Kg and storing in a tray; putting said tray into an aging device for a black garlic, and steam-treating by applying steam and heat for 30˜60 min while maintaining inside the aging device at a temperature of 80˜90° C.; main aging by aging the tray with said steam-treated garlic for 12˜15 days while maintaining inside the aging device at a temperature of 70˜80° C.; after-aging by gradually removing the water from the tray with said main-aged garlic at a low temperature condition for 7˜14 days, while maintaining inside the aging device at a temperature of 0˜5° C.; storing by putting raw water, and storing via the 25 μm bag filter; primarily filtering by purifying the raw water via 5 μm filter; secondarily filtering by purifying again said primarily filtered-purified water via 1 μm filter; reverse osmosis filtering by removing foreign substances and ion components from said secondary filtered-purified water through the reverse osmosis step to prepare the purified water; extracting the concentrate while maintaining at a temperature of 85˜95° C. for 18˜24 hrs by putting 1350 kg of said reverse osmosis filtered-purified water and 450 kg of said after-aged black garlic into the extractor. |
