I tried to mature garlic for 12 days in 'black garlic maker' which can make natural healthy food 'black garlic' at home

It is known for household rice milling machine and a home bakery Emuke_seiko Co., Ltd. announced on can make the easy black garlic at home the "black garlic manufacturer BG-05T" September 20.

Black garlic is a discolored ordinary garlic by the " Maillard reaction " which is the principle of discoloring "miso" or "black beer", and in the process gamma-aminobutyric acid ( S-allyl cysteine or a kind of amino acid GABA) will increase about twice, polyphenols will increase about 24 times. Also the taste is quite different from ordinary garlic, the odor peculiar to garlic is reduced, it seems to be like a dried fruit.

Until now, I had never had the chance to make it at home, but I actually tried using this "black garlic maker" whether it's really easy to make.

Black garlic maker (BG - 05 T) - MKeLIFE (M - K - Seiko)
https://www.mkseiko.co.jp/seikatu/products/bg/bg-05t.php

"Black garlic maker BG - 05T" is in this box.

When opening the box, the main body, kettle, tray, power cord and instructions were included.

Compared with iPhone XS Max, the size of the main body looks like this. The size was measured by roughly 28 cm in width × 26 cm in depth × 28 cm in height.

The kettle is not burning as it is horned, it looks like a cooker's rice cooker.

For the experiment this time we prepared two types of 190 yen "Aomori Prefecture domestic low-odor garlic" and 1 tax 33 yen "Chinese garlic" for one experiment.

Compared to iPhone XS Max this is like this. Domestic production of garlic is bigger one size.

When weighing it, the Chinese garlic is 48 g.

Domestic garlic is 68 g.

When peeled and the edible part is measured, 45 grams of Chinese garlic ... ...

Domestic garlic was 64 g. It is about 1.5 times as heavy as the Chinese garlic.

I will arrange the garlic in the tray. When it is S size, it is 20 to 22 pieces, if it is M size 16 to 18 pieces, if it is L size 10 to 14 pieces are arranged.

Side up and like this. This time I arranged Chinese garlic in the upper row and domestic garlic in the lower row.

Put the tray and garlic in the kettle ......

It fitted perfectly.

Close the lid of the main body tightly, it is ready.

The condition of the place of installation is "It will not rain water", "It is not drying laundry in the vicinity", "It is well ventilated", "It does not bother with a smell," so it is installed in a kitchen with a ventilator.

Insert the power cord into the main unit ......

Also plug the power plug into the outlet side and connect the ground wire.

Since "- - - - - - - - - - - - - - - - - - - - - - - - - - - --- When I click on the "start" button ......

There was no process such as temperature setting or time setting, the operation began. On the front panel is the current internal temperature of 33 degrees ......

288 hours of remaining time is displayed. In the meantime, it keeps the optimum temperature automatically to make black garlic. I will only wait.

I thought that it would be okay if I leave the rest ... OK, on ​​the morning of the second day, another editorial staff member is spreading a strong intense garlic odor which is said to be "gas leakage". Apparently, the kitchen was not an enclosed space and because the ventilator did not ventilate, it seemed that the smell spread to an unrelated room. As it is troublesome at the time of visiting as it is, it is possible to close it almost, so that the ventilator moves to a strong bathroom. I was forced to temporarily remove the outlet at the time of movement, but it moved without problems after the move.

A small deodorizing machine was installed in front of the bathroom. Still there was a voice that smell was worrisome for several days from the move. When it is used in multi-family houses, it seems necessary to take considerable care.

"When you are concerned about the state of garlic even while driving, you can open the lid for a short time and do not mind", so I tried to actually check it. I shot it from day 1 to day 13, and I arranged it on one picture. Day 5 was a typhoon so I could not shoot, so I took the first day to the fourth day, the sixth day to the ninth day, the tenth day to the thirteenth day from the top. This is Chinese garlic ... ...

This is domestic garlic. Although it may appear that the color tone is returning due to the shooting situation etc., basically it is black with the Maillard reaction every time it follows the day.

After 288 hours (12 days) passed, it looks like this when taking it out of the main body.

Domestic garlic also makes a splendid brown.

After further natural drying for 1 to 3 days, it ripens, it increases sweetness and it becomes more delicious. Place kitchen paper in the bathroom as it is ......

I tried drying it with a fan for 3 days.

This was aged in a black garlic maker for 12 days and dried in air naturally for 3 days.

When weighing it, it was 18 g. Since it was 48 g before drying, it is lighter by about one-third.

When peeling it, it easily peels off to the inner skin. A fruitful black fruit is emerging.

This is domestic garlic.

Weighing 33 g, this is about half the weight.

When it peels off, the black fruit is boli. It is more elastic than Chinese garlic, the fruit is more than just one round.

Try this and it looks like this. The Chinese garlic on the left, domestic garlic on the right, it is obvious that domestic garlic is bigger.

When examining the weight of the edible portion, 16 g of Chinese garlic. Since the edible portion before drying was 45 g, it was about one third.

Domestic garlic is 31 g. Since the edible portion before drying was 64 g, this was almost half the weight.

Try to eat it. Chinese garlic is hard at the stage of taking it and it is considerably dry.

When put in the mouth, a texture that seems to be thought to be dry fruit if you eat garlic without knowing it. The aftertaste has charcoal which leads to apparent blackness. There is a smell of garlic from the midst of eating, even if we finish eating it is left, but as an impression "dried fruit". However, depending on the grain, there were some that were really hard like charcoal and did not taste.

This is domestic garlic. I have elasticity from the stage I have, I feel even freshness.

It is overwhelmingly sweet and flavorful as compared with Chinese products when I try it. The texture is moist, and the elasticity peculiar to fruit makes it reminiscent of dried persimmons and prunes. "There are differences from the Chinese product, but there are things that can be fought if you choose varieties even in China," and it was an opinion that domestic production is more delicious as a whole.

After completing making, it is necessary to clean the main body every time. Pull out the outlet, wait for the pot to cool down, remove it, and wipe off the dirt with the body cleaned with water etc.

Part of lid packing is especially easy to collect dirt.

Wash the pot with a sponge with dishwasher

Trays are gossyping as well. Because the garlic was on board directly, it was the most dirty.

In addition, in the instruction book "black garlic sake" which melted ice sugar with black garlic in shochu ... ...

The way of eating such as "honey black garlic" which soaked black garlic in honey was also introduced. The honey black garlic is said to "Please take it through yoghurt and so on" and the sweet honey and black garlic are in line with the refreshing yoghurt.

"Black garlic maker BG - 05T" can be purchased at the Rakuten Ichiba M - K - Seiko online shop , Yahoo! official online shop , Amazon.co.jp etc. The selling price at the official online shop is 24,800 yen including tax.

Amazon | MKS: black garlic maker (Brown) / BG-05T | MKS | Cookware mail order