Black means better?

Garlic evokes stinking, but very healthy associations. Everyone knows that a small clove of garlic contains a natural antibiotic that has antibacterial or antiviral properties. At the same time, it has a fragrance that rejects some and for others is an indispensable element of culinary activities. Do you know that there is also black garlic? Is this a traditional one’s variety or is it an effect of some changes?

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Black garlic is a health-promoting specific already known in ancient Asia, and currently experiencing a renaissance. This is not a variety, but the most ordinary garlic, which has changed its properties during the aging process. This process is long-lasting and requires specific temperature conditions and adequate humidity. After about 6-8 weeks of storage at elevated temperature (40-90 ° C) and humidity (60-90%), without using microorganisms or chemicals, garlic changes. The result of this process is a nonenzymatic browning reaction, which was described in 1912 by the French chemist Louis Maillard (a series of chemical reactions that most often occur under the influence of heat, between amino acids and reducing sugars). To complicate matters – allicin is transformed into water-soluble antioxidant compounds such as S-allylcysteine, tetrahydro-β-carboline and biologically active alkaloids. A lot of interest in black garlic is aroused by the level of S-allylocysteine (SAC), which is more in it than in white one. The longer the aging time, the more SAC content increases.

When we already know how it is created, maybe it is worth answering the question: does such a long process make any sense? Do the properties of black garlic compensate for the time needed to produce it? That’s right! In addition to its culinary and nutritional properties, the “black effect of the aging process”has an incredible number of applications that have a positive impact on our health. It affects, among other things, the immune system, the circulatory system and our digestion. It fights free radicals, protects the liver, fights obesity, affects our immunity, inhibits cancer, calms down allergies and is a natural antibiotic. It can be said that the consumption of fresh garlic also has such effects. Right but the black version has a much higher content of allicin and amino acids and antioxidants, as well as compounds about which we wrote above. This makes black garlic unique hence its popularity is growing day by day.

The question arises as to which device will be able to meet all the necessary parameters for the production of black garlic? The climate chambers produced by Pol-Eko-Aparatura are ideal for this purpose. Climatic chambers are a group of thermostatic devices allowing to control both temperature and humidity, that is, what is necessary in the process of black garlic production. Taking into account the type of charge in the chamber, PolEko has chambers with ultrasonic and steam humidifiers in its assortment. An important advantage of climate chambers is the latest Smart PRO controller, which additionally facilitates the control of the device. Another advantage is the LabDesk software, which allows you to control the device remotely from a computer. The longlasting process of black garlic production will proceed without any disturbances and with full control, so we can be sure that we will get a full value product produced in ideal conditions. Cheers!

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