[Description] [Invention Title]

A METHOD FOR MANUFACTURING AGED GARLIC USING GARLIC AGING

ROOM

[Technical Field]

The present invention relates to a method for manufacturing aged garlic using a garlic aging room. Specifically, the present invention relates to a method of putting garlic of its raw material state into numerous air tight aging containers, and placing the containers into aging trays, which then is placed in the garlic aging room. Aged garlic is produced by proceeding through numerous aging steps for a set period of time in a set temperature.

[Background Art]

Generally, garlic is a kind of spice used in homes and restaurants, and is widely used as an ingredient for food. Garlic contains of an antibacterial substance called Allicin, and also contains of other substances which has a variety of other advantageous effects, including effects of preventing thrombosis, preventing cancer, decreasing cholesterol and anti-aging, and of an antioxidant.

But, garlic or garlic powder is difficult to ingest in its natural state due to its extremely high pungency, so in general, it was only used as a spice. To overcome these problems, previously, garlic was heated to produce garlic powder, roasted garlic and odorless garlic. But when garlic is heated, it was difficult to preserve the original substances and taste as a spice.

To overcome the problems stated above, a number of solutions have previously been suggested. Cost Plus Korea Inc. have applied for a patent under the invention title of "PROCESS FOR PREPARING AGED GARLIC" on 3 ^rd of August 2005, and registered on 15 ^th of November 2005. The official announcement of Korean patent number 10-0530386 (patent '386 hereafter) made on 22 ^nd of November 2005, refers to a method for producing aged garlic; containing an increased amount of antioxidant substances and polyphenol, without any of its original effectiveness destroyed; by a set amount of temperature and humidity.

To manufacture aged garlic according to the method of patent '386 above, raw garlic is aged by hot air of 40-90 V for 280-320 hours, and naturally dried for 38-42 hours, then again dried by hot air of 20-30 V for 30-50 hours.

When aging raw garlic by hot air of 40-90 ^" C for 280-320 hours as described above, numerous garlic were placed in each steel vessel, and numerous steel vessels were aged in each container. The garlic were aged for 208-320 hours by hot air of 40-90 ^" C or by heating charcoal under the steel vessel, and moisture was provided to the steel vessel.

But, the manufacturing of aged garlic according to the method of patent '386 above comprised of a drying step in between heating step 1 and 2, which made the whole process complicated and troublesome as it could not be continuously processed.

Also, the manufacturing of aged garlic according to the method of patent '386 above required a total aging time of 310-370 hours; including heating step 1 of 280-320 hours and heating step 2 of 30-50 hours; which decreased the productivity, and further on, decreasing the quality of aging result of garlic.

Also, in the method of manufacturing aged garlic according to patent '386 above, the natural moisture contained in the garlic is excessively evaporated due to the long term heating process. So, to prevent hardening of garlic due to lack of moisture, it is required to separately provide moisture from the exterior. But, when aged garlic is produced by providing moisture, a sour taste is added to the garlic, which decreases the taste and quality of the finished product. And to continuously provide moisture during the process of aging the garlic, a separate moisture device is required, which causes a problem of complicating the manufacturing device and process.

[Disclosure]

[Technical problem]

It is an object of the present invention to overcome the problems of the previous invention, patent '386, by providing a method for manufacturing aged garlic using air-tight containers and a set number of aging rooms, where the amount of aging time of garlic is minimized and the hardening of garlic; due to moisture loss; is prevented.

[Technical Solution]

According to the first characteristic of the present invention, the method for manufacturing aged garlic using a garlic aging room in regard to the present invention includes a) a process of placing garlic into numerous air-tight

containers to age, then placing the above containers onto numerous aging trays after closing the lids, then placing the above trays into garlic aging room; b) aging process 1 for aging garlic for the set time period 1 within set time period range 1 , at the set temperature 1 within the set temperature range 1 ; c) aging process 2 for aging garlic for the set time period 2 within set time period range 2, at the set temperature 2 within the set temperature range 2; d) aging process 3 for aging garlic for the set time period 3 within set time period range 3, at the set temperature 3 within the set temperature range 3; and e) garlic drying process by opening the lids of the above trays taken out from the aging rooms, leaving to dry for the set time period 4 within set time period range 4.

According to the second characteristic of the present invention, the method for manufacturing aged garlic using a garlic aging room in regard to the present invention includes a) a process of placing garlic into numerous air-tight containers to age, then placing the above containers onto numerous aging trays after closing the lids, then placing the above trays into garlic aging room; b) aging process 1 for aging garlic for the set time period 1 within set time period range 1 , at the set temperature 1 within the set temperature range 1 ; c) aging process 2 for aging garlic for the set time period 2 within set time period range 2, at the set temperature 2 within the set temperature range 2; d) aging process 3 for aging garlic for the set time period 3 within set time period range 3, at the set temperature 3 within the set temperature range 3; e) a process of opening the lids of the above trays taken out from the aging rooms, and placing the trays back into the aging room; and f) garlic drying process by opening the lids of the above trays taken out from the aging rooms, leaving to dry for the set time period 4 within set time period range 4.

According to the third characteristic of the present invention, the method for manufacturing aged garlic using a garlic aging room in regard to the present invention includes a) a process of placing garlic into numerous air-tight containers to age, then placing the above containers onto numerous aging trays after closing the lids, then placing the above trays into garlic aging room; b) aging process 1 for aging garlic for the set time period 1 within set time period range 1 , at the set temperature 1 within the set temperature range 1 ; c) aging process 2 for aging garlic for the set time period 2 within set time period range 2, at the set temperature 2 within the set temperature range 2; d) aging process 3 for aging garlic for the set time period 3 within set time period range 3, at the set temperature 3 within the set temperature range 3; and e) process of retrieving

the garlic from the trays taken out from the aging room, and extracting aged garlic extract using an extractor.

According to the fourth characteristic of the present invention, the method for manufacturing aged garlic using a garlic aging room in regard to the present invention includes a) a process of placing garlic into numerous air-tight containers to age, then placing the above containers onto numerous aging trays after closing the lids, then placing the above trays into garlic aging room; b) aging process 1 for aging garlic for the set time period 1 within set time period range 1 , at the set temperature 1 within the set temperature range 1 ; c) aging process 2 for aging garlic for the set time period 2 within set time period range 2, at the set temperature 2 within the set temperature range 2; d) aging process 3 for aging garlic for the set time period 3 within set time period range 3, at the set temperature 3 within the set temperature range 3; and e) process of retrieving the garlic from the trays taken out from the aging room, and grinding freeze- dried garlic using a pulverizer.

The additional advantageous effects of the present invention can be clearly understood through the attached drawings; with same parts of each drawing labeled with same numbers.

[Advantageous Effects]

The following advantageous effects are achieved by the method for manufacturing aged garlic using garlic aging room of the present invention.

1. The process for manufacturing aged garlic is simplified as the drying process is carried out after the aging processes 1 to 3 are done continuously.

2. The process for manufacturing aged garlic of the present invention is more time efficient compared to the previous invention as the required time for aging garlic is reduced to 150-280 hours.

3. The process for manufacturing aged garlic of the present invention is more time efficient compared to the previous invention as the required

time for drying garlic is reduced to 5-30 hours.

4. The productivity of manufacturing aged garlic is increased as the time required for aging and drying garlic is reduced.

5. The taste and quality of produced aged garlic is improved as the process for manufacturing aged garlic of the present invention does not require moisture to be provided separately.

6. The manufacturing process of aged garlic is simplified as the process for manufacturing aged garlic of the present invention does not require separate moisture to be provided.

[Description of Drawings]

Figure 1 is a perspective view of garlic aging room used in the method of the present invention for manufacturing aged garlic

Figure 2 is a plane view of the garlic aging room of figure 1

Figure 3 is a side cross sectional view of the garlic aging room of figure 1

Figure 4 is a cross sectional view of the garlic aging room of figure 3 seen from A-A direction

Figure 5 is illustrating the direction of air flow in the garlic aging room of figure 3

[Best Mode]

Below is a detailed description of the present invention referring to attached drawings.

The present invention relates to a method for manufacturing aged garlic using a garlic aging room. The composition of the garlic aging room, the functions of the composition, and the method for manufacturing aged garlic using a garlic aging room is described below.

Figure 1 is an approximate perspective view illustrating the garlic aging room of the present invention, Figure 2 is a plane view of the garlic aging room of figure 1 , Figure 3 is a side cross sectional view of the garlic aging room of figure 1 , and Figure 4 is a cross sectional view of the garlic aging room of figure

3 seen from the direction A-A.

Referring to figures 1 to 4, the garlic aging room used for the method for manufacturing aged garlic of the present invention comprises of; a heat exchanger unit (2) installed on one side of interior; an air directing board (6) installed on the other side of the interior; and an air directing board guide (14). The heat exchanger unit (7) comprises of a heat exchanger unit case (16), and inside the heat exchanger unit case (16), a heating device heat exchanger 1 (7) is installed and an air ventilating fan (10) is fixed on the lower part of the heating device heat exchanger 1 (7). The floor (17) of the garlic aging room is comprised of natural yellow earth, and heating device heat exchanger (9) is installed on the inside of the yellow earth floor (17).

On an exterior part closely positioned to the heat exchanging unit (2), a heating device 1 (B) (3) and a heating device 2 (B) (5) are provided. On an interior part closely positioned to the heat exchanging unit (2), a cooling device

(4) can be optionally installed.

The heating device 1 (B) (3) joins with the heating device heat exchanger 1 (7) to form a heat exchange system, and the heating device 2 (B)

(5) joins with the heating device heat exchanger (9) to form another heat exchange system. The optionally installed cooling device (4) is joined to the optionally installed cooling device heat exchanger (8) to form a cooling system. On the upper interior part of the heat exchanger unit case (16), a central duct (15) is installed.

Garlic (13) is placed into air-tight containers (12) then loaded onto aging trays (11) after closing the lids. The aging air-tight containers are made of the ordinary stainless steel, and the capacity of containing 40-60 garlic, when the garlic are laid in one layer without overlapping on the floor of the container. A numerous racks are provided for the trays (11) for arranging a numerous airtight containers (12). The numerous trays (11) loaded of aging air-tight containers (12) with garlic are arranged closely in between the heat exchanger unit (2) and the air directing board (6) through the entrance (18). After the entrance (18) is closed, the air-ventilating fan (10) is operated. At the same time, heating device 1 (A) (3) and the heating device heat exchanger 1 (7) are operated, so that the temperature inside the garlic aging room rises up to the set temperature 1 of the set temperature range 1 Then, at the set temperature 1 ,

garlic is aged by heating with the heating device 1 (A) (3) for the set time 1 of the set time range 1 (garlic aging step 1). The advisable temperature range 1 is approximately 85~95 ^° C , and the advisable time period range 1 is approximately 30-50 hours; more desirably 36-40 hours.

When the time reaches the set time period 1 of the set time range 1 , the heating device 1 (A) (3) and the heating device heat exchanger 1 (7) stops operating, decreasing the interior temperature below the set temperature 2 of the set temperature range 2. When the interior temperature decreases below the set temperature 2 of the set temperature range 2, the heating device 2 (B) (5) and the heating device heat exchanger (9) are operated, increasing the interior temperature to the set temperature 2 of the set temperature range 2, aging garlic for the set time period 2 of the set time period range 2 (garlic aging step 2). The advisable temperature range 2 is approximately 65-75 ⁰ C , and the advisable time period range 2 is approximately 60-110 hours; more desirably 72-90 hours.

When the time reaches the set time period 2 of the set time range 2, the heating device 2 (B) (5) and the heating device heat exchanger (9) stops operating, decreasing the interior temperature below the set temperature 3 of the set temperature range 3. When the interior temperature decreases below the set temperature 3 of the set temperature range 3, the heating device 2 (B) (5) and the heating device heat exchanger (9) are operated again, increasing the interior temperature to the set temperature 3 of the set temperature range 3, aging garlic for the set time period 3 of the set time period range 3 (garlic aging step 3). The advisable temperature range 3 is approximately 55-65 ^" C , more desirably 60 ^" C , and the advisable time period range 3 is approximately 60-110 hours; more desirably 72-90 hours.

When the time reaches the set time period 3 of the set time range 3, the heating device 2 (B) (5) and the heating device heat exchanger (9) stops operating. The entrance (18) is opened, the lids of the air-tight containers (12) are opened, and the entrance (18) is closed. Then the interior temperature decreases below the set temperature 4 of the set temperature range 4. When the interior temperature decreases below the set temperature 4 of the set temperature range 4, the heating device 2 (B) (5) and the heating device heat exchanger (9) are operated again, increasing the interior temperature to the set temperature 4 of the set temperature range 4, drying the garlic for the set time

period 4 of the set time period range 4 (garlic drying step). The advisable temperature range 4 is approximately 25-35 ⁰ C , more desirably 30 'C , and the advisable time period range 4 is approximately 5-30 hours; more desirably 10-20 hours. Also, decreasing of temperature required in the drying step above can be achieved rapidly by optionally using the cooling system comprising of the cooling device (4) and the cooling device heat exchanger (8). The optional use of the cooling system comprising of the cooling device (4) and the cooling device heat exchanger (8) is not compulsory.

The drying step of the method for manufacturing aged garlic in the present invention can be achieved by drying at normal temperature or room temperature. That is, opening the entrance (18) and pulling out the numerous trays (11) outside the aging room (1) when aging step 3 is complete, then drying at normal room temperature. Drying time period is the same as time period 4, that is, advisably 5-30 hours; and more desirably 10-20 hours.

And when using the aged garlic as an extract or powder, the drying step can be excluded. That is, extracting aged garlic using an extractor after aging step 3 is complete, or producing aged garlic as powder by grinding with a pulverizer after the garlic is freeze-dried.

As explained above, the set temperature 1 to 4 and the set time period 1 to 4 are set and controlled by micro processor and controller (not illustrated).

Figure 5 is illustrating the flow of air within the garlic aging room illustrated in figure 3.

Referring the figure 5, air circulation occurs in the garlic aging room of the present invention. Specifically, air at the point "A" is drawn into the point "B" through the air container and holes (19) installed on the heat exchanger unit case (16). By air ventilating fan (10), the air at the point "B" flows through the point "C", which is between the central duct (15) fixed on the upper part of the heat exchanger unit case (16) and the upper part of the garlic aging room, to the point "D". The air directing board (6) is capable of moving sideways with a horizontal bar as the center, leading and balancing the air-flow horizontally and vertically, directing the air to flow back to the point "A".

As explained above, through the aging steps 1 to 3 of the method for manufacturing aged garlic using a garlic aging room of the present invention does not require moisture to be separately provided to prevent evaporation. To overcome the problem stated above, air-tight containers are used to control the

humidity using only the natural moisture contained in the garlic, which improves the quality of the product, and decreases the manufacturing process and the required time.

Also, in the method of manufacturing aged garlic according to the present invention, spicy taste of the garlic (13) is removed while garlic (13) is being aged during aging step 1. Also, during the aging step 2 and 3, the spicy taste is additionally removed without losing its original nutrients. During the drying step, a sweet taste is added, new nutrients are formed, and garlic with a greatly increased amount of antioxidant is produced.

The method for producing aged garlic using garlic rooms of the present invention provides aged garlic with its spicy taste completely removed without losing its original nutrients. The amount of antioxidant substance is increased 10 times more than raw garlic, and forms a substance so called S-AIIyI Cysteine, which has effects of preventing cancer, controlling cholesterol, relieving sclerosis, preventing heart disease, and preventing Alzheimer's. S-AIIyI Cysteine is known as being more absorbent in the body than fat-soluble sulfur compound. The effects of the aged garlic are stated in patent '386 described above, and the contents of patent '386 form a part in the present invention.

The below is an example of an experiment for evaluating the activity of antioxidant substances in the aged garlic produced by the method stated in the present invention.

Experiment 1 : Evaluating the activity of antioxidant substances in the aged garlic by measuring scavenging activity of DPPH (1 , 1 -diphenyl-2- picrylhydrazyl) free radicals.

In experiment 1 , DPPH radicals were measured by DPPH method to confirm the scavenging activity of free radicals by reduction. Experimenting samples used for the experiment are raw garlic, aged garlic produced by the method of the present invention, and odorless garlic powder, and the controls used are NA, and 10 fd of vitamin C [AA(10mg/in£)]. To experiment by comparing the experimenting samples and controls, each samples of experimenting samples and controls of concentration 5//1 and 10≠ are added and mixed with 1 OM of 1 OmM DPPH DMSO (Dimethyl Sulfoxide) and 300μ£ of distilled water, then reacted for 20 minutes in room temperature. After reaction, 10m# of

distilled water is added and mixed with the mixed solutions and are left for 20 minutes. Then, the extinction of the solutions is measured after separating by a centrifugal separator in IOOOrpm for 5 minutes. The measurement of the extinction is recorded in averaged results of three repeated experiments of extinction reduction of the control. Results of scavenging activity of DPPH free radicals of three garlic products tested in 1OmM are shown in the following diagram 1 , and the scavenging activity of DPPH free radicals of each product are recorded in %percentage of NA.

Diagram 1. DPPH results of garlic products in different concentrations

As shown in diagram 1 above, DPPH results of garlic products in different concentrations are 70% superior compared to NA. Especially, the aged garlic produced by the method of the present invention showed 90% of antioxidant effects reduced, showing 1.5 times higher scavenging activity compared to vitamin C which is known for its high scavenging activity.

Experiment 2: Evaluation of antioxidant activity of aged garlic according to lipid-peroxidation

In experiment 2, brain of a mouse was extracted and ground using a homogenizer with 0.85% of saline solution added, and then used the upper layer of the solution separated by a centrifugal separator in 3000rpm for 20 minutes. The experimented samples of concentration 5μ£ and 10μi are added to the 1 in£ of the upper layer of the separated brain 5≠ of 10OmM FeCI ₃ , and left to react for 30 minutes. Then 200μi of 16% TCA (Trichloro acetate) is added to the reacted solution and separated using a centrifugal separator in 3000rpm for 20 minutes. 500/^ is extracted from the upper layer of the separated solution, and after 200/^ of 1% TBA (Thiobarbituric acid) is added to

the solution, it is reacted in a water bath of 80 ⁰ C for 5 minutes. When color change occurs to the upper layer, the solution is taken out and cooled with ice water, and the extinction was recorded in 535nm. The rate of suppression of lipid-peroxidation of each sample of different concentrations is recorded in averaged results of three repeated experiments. The lipid-peroxidation suppression of three garlic products about the mouse brain is shown in diagram 2 below.

Diagram 2. Results of lipid-peroxidation of garlic products

Ooneentrstfori Odorless

As shown in diagram 2 above, the activity of each sample in different concentration showed 80% decrease compared to FeCI ₃ , showing superior lipid-peroxidation suppression activity. Especially, when raw garlic and odorless garlic powder only showed similar results to vitamin C, which is known for its excellent antioxidant effects, the aged garlic showed higher antioxidant activities than vitamin C.

As to experiment 1 and 2, the higher effectiveness of the aged garlic was proved by showing higher antioxidant activity than raw garlic, odorless garlic powder, and also vitamin C.

[Industrial Applicability]

The aged garlic produced by the method for manufacturing aged garlic of the present invention can be commercialized as it is.

Also, the aged garlic produced by the method for manufacturing aged garlic of the present invention can be extracted using an extractor to provide aged garlic extract, or condensed to provide aged garlic concentration. Also, the aged garlic produced by the method for manufacturing aged garlic of the

present invention can be used as an ingredient for producing variety of sweet flavored aged garlic groceries such as aged garlic drink, aged garlic candy, aged garlic jelly, aged garlic jelly of red beans, aged garlic powder and aged garlic tablets.

The present invention is capable of various transformations within the bounds of the invention, as the above stated examples are not to limit the use of the invention. Therefore the present invention is not limited by the examples stated above, and is only to be indicated by the below claims.