KR101491732B1 - ripe persimmon ice cream Manufacturing methods using Composition of ice cream using ripe persimmon - Google Patents
ripe persimmon ice cream Manufacturing methods using Composition of ice cream using ripe persimmon Download PDFInfo
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- KR101491732B1 KR101491732B1 KR20110121485A KR20110121485A KR101491732B1 KR 101491732 B1 KR101491732 B1 KR 101491732B1 KR 20110121485 A KR20110121485 A KR 20110121485A KR 20110121485 A KR20110121485 A KR 20110121485A KR 101491732 B1 KR101491732 B1 KR 101491732B1
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- ginger
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- ripe persimmon
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
본 발명은 홍시60kg, 생강,쑥부쟁이 추출물 2ℓ, 조청6kg, 소금300g로 조성되며, 상기 생강,쑥부쟁이 추출물은 물20ℓ 에 생강150g, 쑥부쟁이 200g을 가마솥에 넣어 90~120℃로 6시간 가열하여 10ℓ로 졸여 제조되는 홍시를 이용한 아이스크림 조성물 및 그를 이용한 제조방법 에 관한 것이다.In the present invention, 150 g of ginger, 200 g of ginger and 200 g of ginger are added to 20 liters of water, and the mixture is heated to 90 to 120 ° C for 6 hours. The ginger, The present invention relates to an ice cream composition using a red liquor made by dissolving in 10 L, and a production method using the same .
Description
본 발명은 종래의 홍시를 아이스화 하여 시식하던 식품에 건강식품과 새로운 맛을 추가한 새로운 홍시아이스식품으로서, 홍시, 생강, 조청, 쑥부쟁이, 소금으로 조성된 홍시를 이용한 아이스크림 조성물 및 그를 이용한 홍시 아이스크림 제조방법 에 관한 것이다.The present invention relates to a novel hongsi ice food which has added a health food and a new taste to a food which has been frozen in the conventional hongsi and tastes, and is characterized in that it comprises an ice cream composition using a hongsi made of hongsi, ginger, And an ice cream production method .
일반적으로 홍시는 생감의 떫은맛이 자연적 또는 인위적인 방법으로 제거되어 붉은 색으로 말랑말랑하게 무르익은 상태의 감을 말하는 것으로서 홍시는 떫은맛을 내는 디오스프린이라는 타닌 성분이 제거되어 맛이 좋고 선명한 붉은 색상을 나타내 예로부터 널리 애용되던 식품이다.Generally, Hongshi refers to a sense of ripeness that has been removed in a natural or artificial way, such as reddish brown, and has a tannic color called "dioskin" Is widely used food from.
최근에는 단순히 과일형태나 음료로만 먹을 수 있었던 감을 가공하여 마치 떠먹는 요쿠르트처럼 밀봉포장한 후 냉동보관 및 냉동 또는 냉장유통시켜 장기 보존이 용이하고, 취급 및 유통이 간편하게 이루어지며, 이에 따라 사시사철, 즉, 감이 생산되지 않는 계절에도 손쉽게 신선한 홍시를 먹을 수 있게 개발한 홍시아이스식품이 다양하게 개발되어 왔다. Recently, it is processed simply as a fruit form or a beverage, so that it can be sealed and packaged like yogurt, which is then eaten freely, and then frozen or refrigerated to facilitate long-term preservation and easy handling and distribution. In other words, a variety of Hongxia ice food products have been developed that can be easily eaten fresh in the season when persimmon is not produced.
예를 들면, 국내공개특허공보 공개번호 제1020110026961(20110316)호에는 동결 건조된 청도 반시 감 분말과 완숙 홍시를 아이스크림으로 가공하여 특허용기에 담는(1) 청도 반시를 동결건조하여 분말 가공하는 제조공법 단계; (2)완숙된 청도 홍시를 착즙하여 동결건조 반시 분말과 홍시 착즙 액을 혼합하는 단계; (3)혼합물을 아이스크림으로 가공하는 단계 및 포장하는 단계를 포함한 청도 반시와 완숙 홍시를 아이스크림으로 가공하는 방법에 관한 것으로서, 청도 홍시의 저장기간의 단점을 보완하고 감 특유의 풍미를 증가시켜 섭취를 보다 용이하게 할 수 있는 아이스크림을 생산하는 제조공법이 공개되어 있고,For example, Korean Patent Laid-Open Publication No. 1020110026961 (20110316) discloses a method of processing freeze-dried Qingdao banshu powder and rice ginger powder into ice cream and putting it in a patented container (1) step; (2) mixing the lyophilized Bacillus sp. Powder with the lyophilized juice; (3) a method of processing Qingdao Banshi and Wanshong Hongsi into ice cream, including a step of processing the mixture into an ice cream and a step of packaging, and the method of supplementing the disadvantages of the storage period of Qingdao Hongxi and increasing the unique flavor A manufacturing method for producing an ice cream which can be more easily made is disclosed,
동 공보 공개번호 제1020110058451(20110601)호에는 선별된 감을 세척하고 건조하는 단계; 건조된 감을 소정의 비율로 사과와 함께 적재하여 소정의 온도에서 소정 기간 숙성시키는 단계; 숙성된 홍시를 급냉하는 단계; 급냉시킨 홍시를 회전식 탈피기를 이용하여 세척 및 탈피하는 단계; 꼭지, 씨 및 심을 제거하여 과육만을 남기는 단계; 남겨진 과육을 교반기에 넣어 교반하여 발생한 기포를 탈포기를 이용하여 기포를 제거하는 단계; 탈포한 과육을 포장하는 단계; 및 포장한 과육을 다시 급냉하는 단계를 포함하는 기술이 알려져 있으며, In the publication No. 1020110058451 (20110601), a step of washing and drying the senses sensed; Loading the dried persimmon with the apple at a predetermined ratio and aging at a predetermined temperature for a predetermined period of time; Quenching the aged hongsi; Washing and emptying the quenched hottie using a rotary type removing machine; Removing faeces, seeds and shims to leave only the flesh; Stirring the remaining flesh in a stirrer, and removing the bubbles using the defoaming machine; Packaging the defatted pulp; And re-quenching the packaged pulp is known,
동 공보 공개번호 제1020030067611(20030814)호에는 완숙된 홍시를 0℃ 에서 -5℃ 온도로 1 - 5 시간 유지시켜 홍시의 껍질살이 얼도록 냉동 시키는 냉동단계와; 꼭지가 제거된 홍시의 속까지 얼도록 냉동하는 냉동 단계와; 냉동된 홍시를 외기에 노출시켜 홍시의 껍질살을 해동시키는 해동 단계와; 껍질살이 해동된 홍시의 껍질을 균일한 압력으로 압박함으로서 홍시 속살을 외부 껍질로부터 분리하는 껍질분리 단계가 포함되는 홍시의 가공처리방법을 제시하고, 꼭지가 제거된 공간 부에 쵸코렛등과 같은 기호성 충진재로 충전한 후 냉동포장한 구성의 홍시 아이스크림이 기재되어 있고,In the publication No. 1020030067611 (20030814), a frozen step in which a full-grown red flame is kept at 0 ° C to -5 ° C for 1 to 5 hours to freeze the red flake to freeze; A freezing step in which the frozen frozen to the inside of the floss is removed; A defrosting step of defrosting the skin of the hongsi by exposing the frozen hongsi to the outside air; The present invention provides a method of processing a hongsi which includes a shell separating step of separating the hongsi flesh from the outer shell by pressing the shell of the hongsi at a uniform pressure, And a frosted ice cream of frozen packed configuration is described,
국내등록특허공보 등록번호 제883201호에는 감을 숙성시켜 완성된 홍시를 급속 냉동시켜 용기에 주입한 후 얇은 합성수지 필름으로 이루어진 차단판을 홍시의 표면에 밀착시켜 외부의 공기를 차단시킨 후 덮개를 덮어 포장한 후 냉동 유통하는홍시 셔벗의 제조방법이 공개되어 있음을 알 수 있다.Korean Registered Patent Publication No. 883201 discloses a method of rapidly freezing a frozen flask and then injecting the frozen flask into a container. The blocking plate made of a thin synthetic resin film is brought into close contact with the surface of the flushing to block the air outside, And then the frozen sherbet is frozen and circulated.
상기 종래의 기술들은 단순히 홍시를 냉동시켜 사시사철 홍시아이스제품을 제공하는 것에 불과하고, 감의 성분만 섭취하게 하는 문제점이 본 발명이 해결 하고자 하는 과제인 것이다.The above-described conventional techniques merely provide frosted ice for frozen ice, and the problem is that the frozen frozen ice is consumed only by the ingredients of persimmon ice.
본 발명은 상기와 같은 과제를 해결하기 위하여, 홍시60kg, 생강,쑥부쟁이 추출물 2ℓ, 조청6kg, 소금300g로 조성되며, 상기 생강,쑥부쟁이 추출물은 물20ℓ 에 생강150g, 쑥부쟁이 200g을 가마솥에 넣어 90~120℃로 6시간 가열하여 10ℓ로 졸여 제조되는 홍시를 이용한 아이스크림 조성물 및 그를 이용한 홍시 아이스크림 제조방법 을 제공하는 것이, 발명이 제공하고자 하는 과제해결 수단인 것이다In order to solve the above-described problems, the present invention provides a method for preparing ginger, mugwort berry extract, which comprises 60 g of red ginseng, 2 g of ginger, 2 g of crude ginger extract, 6 g of crude ginger, 300 g of salt, and 150 g of ginger and 200 g of ginger are placed in a cauldron And then heating the mixture at 90 to 120 DEG C for 6 hours to dissolve the mixture in 10 liters. The present invention provides a method for producing ice cream using the ice cream composition and a method for producing the ice cream using the same .
본 발명은 홍시를 일년 내내 언제 어디서든지 시식할 수 있을 뿐만 아니라, 생강, 쑥부쟁이 조청의 건강성분을 홍시와 함께 섭취하게 함으로써, 국민건강 증진에 이바지 하며, 아이스홍시의 품질향상과 소비촉진, 소비자의 만족도 를 향상시켜 농가의 고부가가치의 증대에 기여하며, 다양한 맛과 시각적 효과를 제공하여 다양한 소비자의 욕구를 충족시킬 수 있는 것이 장점이다.The present invention not only allows the user to taste Hongxi anytime and anywhere throughout the year, but also contributes to the improvement of the public health by allowing the ginseng and the ginseng to be consumed together with Hongxi, To contribute to the increase of high added value of the farmhouse and to provide various taste and visual effect to meet the needs of various consumers.
본 발명은 이와 같은 목적을 달성하기 위하여, 홍시60kg, 생강,쑥부쟁이 추출물 2ℓ, 조청6kg, 소금300g로 조성되며, 상기 생강,쑥부쟁이 추출물은 물20ℓ 에 생강150g, 쑥부쟁이 200g을 가마솥에 넣어 90~120℃로 6시간 가열하여 10ℓ로 졸여 제조되는 홍시를 이용한 아이스크림 조성물 및 그를 이용한 홍시 아이스크림 제조방법 법에 관한 것이다.In order to attain the above object, the present invention provides a method of preparing a ginger extract of the present invention comprising 60 kg of Hongshi, 2 ℓ of ginger, 6 ㎏ of zucchini, 300 g of salt and 300 g of salt. The ginger and mugwort extract are prepared by adding 150 g of ginger and 200 g of ginger, The present invention relates to an ice cream composition using red liquor prepared by heating at 90 to 120 ° C for 6 hours and then solubilized in 10 l, and a process for producing red liquor ice cream using the same .
홍시는 생감의 떫은맛이 자연적 또는 인위적인 방법으로 제거되어 붉은색으로 말랑말랑하게 무르익은 상태의 감. 연시(紅枾) 또는 연감이라고도 한다. 홍시는 감의 색깔이 붉다는 측면에서 붙여진 명칭이고, 연시는 질감이 말랑말랑하고 부드럽다는 측면에서 붙여진 명칭이다. 감은 단감과 떫은감으로 구분되는데, 한국의 재래종 감은 모두 떫은감이다. 떫은감은 다시 완전 떫은감과 불완전 떫은감, 불완전 단감으로 세분된다.Hongshi is a red-colored, gently ripened sensation that has been removed in a natural or artificial way. It is also known as New Year's Eve or Yearbook. Hongshi is the name given in terms of the red color of persimmon, and the name of the new year is the texture is soft and soft. Persimmon is divided into persimmon and persimmon. Feeling is subdivided into complete feeling, incomplete feeling, incomplete persimmon.
감이 떫은맛을 내는 것은 감 속에 디오스프린이라는 타닌 성분이 함유되어 있기 때문이다. 이 성분은 수용성(水溶性)이기 때문에 입 안에서 침과 섞여 녹아서 떫은맛을 내는 것이다. 이 떫은맛을 제거하는 것을 탈삽(脫澁)이라고 한다. 탈삽에는 자연적으로 떫은맛이 사라지고 말랑말랑해져서 단맛이 들도록 저장해 두는 방법과 인위적으로 떫은맛을 제거하는 방법이 있다. 인위적인 방법에는 농가에서 전통적으로 전해온 온탕탈삽법을 비롯하여 알코올탈삽법·가스탈삽법·동결탈삽법 등이 이용된다. It is because the tannin ingredient called diosuprin is contained in the perspiration to give a sense of a sense of feeling. Because this ingredient is water-soluble (water-soluble), it mixes with saliva in the mouth and melts to give a bitter taste. The elimination of this bitter taste is called de-picking. There is a natural way to get rid of the bitter taste, to keep it so that it becomes soft and flaky, and to remove the bitter taste artificially. Anthropogenic methods include hot tap dehydration, alcohol dephosphorization, gas dephosphorization, freeze-thaw dehydration, and the like, which are traditionally introduced in farmhouses.
여기서 탈삽은 수용성 타닌 성분을 불용성(不溶性)으로 변화시키는 것일 뿐이며, 타닌 성분까지 제거하는 것은 아니다. 《동의보감》에 따르면 홍시는 숙취를 풀어주는 효능이 있으며, 이밖에 심장과 폐를 튼튼하게 하고 갈증을 없애주며 소화 기능을 좋아지게 하는 효능이 있다. 한편, 떫은맛을 제거하는 방법으로 소금물 또는 술에 담그는 방법도 있는데, 이를 침감 또는 침시(沈枾)라고 한다.(출처;네이버 백과사전)In this case, the depolarization only changes the water-soluble tannin component to insoluble (insoluble) and does not remove the tannin component. According to Donguibogam, Hongsi has the effect of releasing a hangover, and it has the effect of strengthening the heart and lungs, eliminating thirst, and improving the digestive function. On the other hand, there is a method of removing the bitter taste by soaking it in brine or alcohol, which is called soaking or sinking (source: Naver Encyclopedia).
쑥부쟁이는 학명이 Aster yomena 로서,쌍떡잎식물 초롱꽃목 국화과의 여러해살이풀이며, 높이 30∼100cm, 꽃은 7∼10월에 피는데 설상화는 자줏빛이지만 통상화는 노란색이다. Aster yomena, a perennial plant, is a perennial herbaceous plant with a diameter of 30-100 cm and flowers bloom in July-October.
일명, 권영초는 왜쑥부쟁이·가새쑥부쟁이라고도 한다. 습기가 약간 있는 산과 들에서 자란다. 높이 30∼100cm이다. 뿌리줄기가 옆으로 벋는다. 원줄기가 처음 나올 때는 붉은빛이 돌지만 점차 녹색 바탕에 자줏빛을 띤다. 뿌리에 달린 잎은 꽃이 필 때 진다. 줄기에 달린 잎은 어긋나고 바소꼴이며 가장자리에 굵은 톱니가 있다.Aka, Kwon Young Cho is also known as the wormwood bract, brace worm bug. It grows in mountains and fields with little moisture. It is 30 ~ 100cm high. Root stalks sideways. When the main stem comes out for the first time, it turns red, but it gradually becomes purple on the green background. The leaves on the roots lie when they are full of flowers. The leaves on the stem are slanting and vernical, with thick sawtooth on the edge.
겉면은 녹색이고 윤이 나며 위쪽으로 갈수록 크기가 작아진다. The surface is green and glazed, and its size gets smaller toward the top.
꽃은 7∼10월에 피는데, 설상화(舌狀花)는 자줏빛이지만 통상화(筒狀花)는 노란색이다. 두화는 가지 끝에 1개씩 달리고 지름 2.5cm이다. 총포는 녹색이고 공을 반으로 자른 모양이며, 포조각이 3줄로 늘어선다. 열매는 수과로서 달걀 모양이고 털이 나며 10∼11월에 익는다. 관모는 길이 약 0.5mm로서 붉은색이다. 번식은 종자나 포기나누기로 한다. The flowers bloom in July-October, while the tongue-shaped flowers are purple, while the tubular flowers are yellow. Dehwa is 1 cm in diameter and 2.5 cm in diameter. The guns are green, with the ball cut in half, and the bracts are arranged in three rows. Fruits are ovate, ovate, hairy, ripe in October-November. The tangents are about 0.5mm long and red. Breeding is done by seeding or giving up.
어린순을 데쳐서 나물로 먹거나 기름에 볶아먹기도 한다. 한국·일본·중국·시베리아 등지에 널리 분포한다. The young ladies eat it, and eat it with the herb or the oil. It is widely distributed in Korea, Japan, China, and Siberia.
맛은 쓰고 매우며 성질은 서늘하다. 효능은 소풍청열해독, 거담진해의 효능이 있어 기침을 멎게하고, 풍을 제거하며, 해열,해독하며 벌에 쏘인 상처, 풍열로 인한 감기 에 효과가 있으며, 편도선염, 기관지염, 진해,거담, 유방염 종기 독사물린데 효능이 있고, 노인성 만성 기관지염, 코피나는데, 천식을 치료한다.(인터넷에서 발췌)The taste is very high and the quality is cool. The efficacy is the efficacy of the picnic pheasant detoxification, geomdan pheasant, and it is effective in stopping the cough, removing the wind, fever, detoxifying, wound caused by bees, It is effective for bite, cures senile chronic bronchitis, nosebleed, and asthma (excerpted from the internet).
쑥부쟁이는 물 20리터에 200g을 넣어 가열하여 추출하여 사용하는 것이 바람직하다.It is preferable to add 200 g of water to 20 liters of water and extract it by heating.
너무 많거나 적으면, 전체적인 맛과 향이 달라지기 때문이다.
If too much or too little, the overall taste and flavor will change.
생강의 원산지는 동인도의 힌두스댄 지역이 원산지로 추정되고 있다. 중국에서는2,500여년전에 생강이 재배 되었다는 기록이 있으며, 지금의 사천성이 생강의 원산지로 알려져 있다.The origin of ginger is presumed to be the Hindustan region of East India. There is a record that ginger was cultivated 2,500 years ago in China, and now Sichuan province is known as the origin of ginger.
우리나라의 기록은 고려사(현종 9년, 1018년)에 생강 재배에 관한 내용이 처음으로 기록되었으며 왕의 하사품으로 생강이 쓰여졌다고 기록되어 있습니다.The records of our country were recorded for the first time about ginger cultivation in Goryeo (9th year of King Hyeongjong, 1018) and it is recorded that the ginger was written as a royal slave.
일설에 의하면, 1,300년 전에 신만석이라는 사람이 중국에 사신으로 갔다가 생강을 가져와 완주군 봉동지방에 심은 것이 우리나라 생강재배의 시작이라는 이야기도 있습니다. According to one speculation, it is said that 1,300 years ago, a man named Shin Man Seok went to a god in China and brought ginger and planted it in Bongdong, Wanju, Korea.
생강은 2천년 전의 중국의 의서에도 기술되어 있으며 모든 한방처방의 거의 절반에서 약재로 쓰이고 있다.Ginger is described in the Chinese doctrine of 2,000 years ago and is used as medicines in almost half of all herbal remedies.
사용방법도 다양한데, 생강의 근강을 찌거나 삶아서 건조한 것을 건강(乾薑)이라 하고 또 불에 구워 말린 것을 흑강이라 하며 생약명은 생강이다. 신농본초경에는 생강을 계속 먹으면 신명 통한다고 적혀 있는데, 그 뜻이 정확히 무엇인지는 모르나 좋다는 것을 의미하는 것만은 틀림없다. There are various ways to use it, but the ginger is boiled or steamed and boiled, dried and boiled. In the case of the Divine Husbandman's Gynecology, it is written that if you continue to eat ginger, it is called Shinmyeong, which means that you do not know exactly what it means.
또한 생강은 한방에서도 비린내 등 좋지 못한 냄새나 맛을 고쳐주는 방향성 물질로 널리 쓰여왔다. In addition, ginger has been widely used as a directional substance to fix bad smell and taste in fish.
구역질 치료용으로도 쓰여왔고 건강(健薑)은 신진대사 기능이 떨어졌을 때 이용되거나 기침, 현기증, 손발이 찬 경우, 요통, 설사, 구토 등의 치료제로 활용되었다. It has also been used for the treatment of nausea, and health (health) has been used as a treatment for depression of metabolism, cough, dizziness, cold hands and feet, back pain, diarrhea and vomiting.
생강의 한방, 민간 또는 현대의학에서 밝혀진 효능은 다음과 같다. The efficacy revealed in herbal medicine, private medicine or modern medicine is as follows.
식욕을 돋워주고 소화를 돕는다.It stimulates appetite and helps digestion.
동의보감에서 건강은 구풍, 소화제로서 심기를 통하고 양을 돋우며 오장육부의 냉을 제거하는데 쓴다고 기록되어 있는데, 생강에는 소화액의 분비를 자극하고 위장의 운동을 촉진하는 성분이 있어 식욕을 좋게 하고 소화흡수를 돕는다. In Donguibogam, it is said that health is used as a windbreaker, a digestive agent through planting, and it is used to remove the cold of the five ginsengs. Ginger stimulates secretion of digestive juices and promotes gastrointestinal motility, Helps to absorb.
생강에는 디아스타제와 단백질 분해효소가 들어 있어 생선회 등의 소화를 돕고 생강의 향미성분은 소화기관에서의 소화흡수를 돕는 효능도 있다. Ginger contains diastase and proteolytic enzymes to help digestion of sashimi, and the flavor component of ginger helps digestion and absorption of digestive organs.
따라서 생선회를 먹을 때 생강을 곁들여 먹는 것은 궁합에 잘 맞아 영양효과와 먹는 즐거움을 더해준다. Therefore, when you eat sashimi with ginger to eat with a good match to the nutritional effect and adds pleasure to eat.
으스스 춥고 ,코가 막히고 두통이 나며 열이 있을 때 생강을 마시면 땀을 내고 가래를 삭히는 작용이 있다. It is cold, has a blocked nose, has a headache, and when you have a fever, you drink ginger to sweat and remove the phlegm.
동의보감에서는 생강이 담을 없애고 기를 내리며 구토를 그치게 하고 풍한과 종기를 제거함과 동시에 천식을 다스린다고 하였다. In Donguibogam, Ginger said that it removed the fence, lowered the vomiting, stopped the vomiting, removed the wind and the whiplash, and ruled asthma.
생강은 식중독을 일으키는 균에 대해 살균, 항균 작용이 있다.Ginger has bactericidal and antimicrobial action against bacteria causing food poisoning.
생강의 맵싸한 성분은 진저롤과 쇼가올이 주성분이며, 향기 성분은 여러가지 정유 성분인데 이 정유들이 매운 성분과 어울려 티푸스균이나 콜레라균 등 세균에 대한 살균력을 나타내는 것이다. Ginger is a major component of the gingerol and Shogga, the main ingredient is fragrance ingredients are various essential oils, these essential oils and the spicy components of bacteria, such as typhoid and cholera are bactericidal power.
특히 진저롤과 쇼가올은 여러 가지 병원성 균에 대해 강한 살균작용이 있다. Especially, Gingerol and Shaw have strong sterilization action against various pathogenic bacteria.
속이 거북하거나 메스꺼움, 딸꾹질 등을 멈추는 작용이 있다.It has the function to stop the nervousness, nausea and hiccups.
최근 밝혀진 바에 의하면 멀미를 진정시키는데 흔히 사용하는 멀미약 드라마민(Drmamin)보다 생강이 더 효과가 있는 것으로 증명됐다. Recently, it has been proven that ginger is more effective than Drumamin, a commonly used medication to calm the motion sickness.
특히 생강은 뇌에 작용하지 않고 장에 작용하기 때문에 드라마민 처럼 졸음을 가져오는 법이 없다. In particular, ginger does not act on the brain and acts on the intestines, so there is no way to bring sleepiness like a drama.
식물 약리학의 구문 의사인 앨버트 풍 박사에 따르면 동양에서는 수세기 전부터 생강이 멀미에 효과가 있음을 알고 있었다고 한다. 홍콩에서는 배를 타는 사람들이 절인 생강을 먹고 있는 것을 쉽게 볼 수 있다. According to Dr. Albert Wu, Ph.D., Ph.D. Pharmacology, the Orient knew that ginger was effective for motion sickness centuries ago. In Hong Kong, it is easy to see that people on board are eating pickled ginger.
생강은 혈중 콜레스테롤의 상승효과를 강력하게 억제하고 멀미를 예방하고 혈액의 점도를 낮추며, 혈중 콜레스테롤 수치를 낮추고 암을 예방한다.Ginger strongly inhibits the synergistic effects of blood cholesterol, prevents motion sickness, lowers blood viscosity, lowers blood cholesterol levels and prevents cancer.
날 생강과 가공한 생강은 모두 통증을 진정시키고 구토를 예방하며 위산과다를 바로잡고 혈압을 낮추며 심장을 자극한다. Both the ginger and the processed ginger calms the pain, prevents vomiting, corrects the gastric hyperplasia, lowers blood pressure and stimulates the heart.
또한 민간에서 체했을 때 생강즙을 먹으면 생강의 매운맛이 위 점막을 자극하여 위액의 분비를 촉진시키기 때문에 소화가 잘 되며, 감기로 인한 발열에 혈액 순환과 체온을 증강시켜 땀이 나게 하며, 속을 따뜻하게 해주므로 복통, 설사, 곽란 등에 달여 마시면 좋은 효과를 본다. In addition, eating ginger juice when consumed in the private sector stimulates the gastric mucosa to stimulate the secretion of gastric juice, thereby promoting digestion. It promotes blood circulation and body temperature to sweat due to colds, If you drink it, you will have a good effect.
또한 생강이 관절염과 류머티즘의 통증을 완화하는데 효과가 있다.
Ginger is also effective in relieving the pain of arthritis and rheumatism.
정약용의 "다산방"에는 중풍에 생강즙을 먹으라 했다. In Jeong Yak - Yong 's "Dasan room", I tried to eat ginger juice in a stroke.
본초학자 이시진은 신경통, 관절염, 동상 등에 생강즙이나 생강탕을 뜨겁게 하여 마사지하면 효과적이라고 했다. 생강은 흩어지게 하는 성질이 있으므로 각종 처방에 생강을 조금 넣어 약물의 빠른 전달효과와 해독효과가 있다. The herb scholar Ishijin said it is effective to massage ginger juice or ginger tea to neuralgia, arthritis, and bronze statues. Ginger has the property to scatter, so it puts a little bit of ginger in various prescriptions, and it has fast delivery effect and detoxication effect of drugs.
또한 원형탈모증에도 생강즙을 짜서 바르거나 생강을 썰어서 두피에 하루에 2-3회 문지르면 효과가 나타난다. 개에 물린데 생강즙을 마시면 독이 풀린다. Also, alfalfa alopecia is caused by ginger juice squeezed or ginger sliced and rubbed on scalp 2-3 times a day. Drinking ginger juice in a dog 's bite releases the poison.
생강즙을 타서 복용하거나 달여서 복용하면 반하, 남성, 어해 등의 독을 해독하는 효과가 있다. (인터넷에서 발췌)Taking ginger juice or taking a dalyeoseo, men, and the sea has the effect of detoxifying poison. (Excerpted from the Internet)
생강은 물 20리터 당 150g 을 넣어 가열하여 추출하여 사용하는 것이 바람직하다.It is preferable to add 150 g of ginger per 20 liters of water and extract it by heating.
너무 많거나 적으면, 전체적인 맛과 향이 달라지기 때문이다. If too much or too little, the overall taste and flavor will change.
조청은 조선시대 과거 공부를 준비하던 선비가 항상 곁에 두고 먹을 정도로 정신을 맑게해주고 피로회복에도 효과가 좋다. 또한 맥아당, 텍스트린 등의 성분으로 복통에 좋고, 기침을 멎게 해준다. Chochung is well prepared for the restoration of fatigue by cleansing his mind so that he is always ready to eat, while he was preparing to study in the Joseon Dynasty. In addition, ingredients such as maltose and texturin good for abdominal pain, cough stops.
효능은 자연의 에너지와 천연 영양분을 알뜰하게 섭취할 수 있고, 혈액이 맑아지고, 세포가 재생되어 체질이 개선된다. 각종 천연 영양소를 공급하여 몸의 조화와 균형을 유지시키고, 장의 독소와 노폐물 그리고 숙변이 제거되어 정신이 맑아지고 집중력이 강화된다.Efficacy can take in natural energy and natural nutrients in a clean way, clear blood, regenerate cells and improve the constitution. By supplying various natural nutrients, body harmony and balance are maintained, intestinal toxins, waste materials, and succulents are eliminated, and spirit is clarified and concentration is strengthened.
소식이 가능해져 변비와 비만을 성공적으로 개선할 수 있다. 소화기 계통의 증상은 기본적으로 좋아진다고 보면 된다.It is possible to improve the constipation and obesity can be successful news. Symptoms of the digestive system are basically improving.
조청은 독성과 중독성이 없으며, 어떤 음식과도 잘 어울린다.Chochung is not poisonous and addictive, and goes well with any food.
조청은 보통 당분이 부족한 저혈당 체질에 잘 나타나는 증상, 즉 빈혈, 어지러움, 혼수 등에 복용하면 효과가 좋다. 당뇨환자는 저혈당이 되기 쉬우므로 조청을 상용하는 것이 좋다.(인터넷에서 발췌)Chojung is usually effective in the symptoms of hypoglycemic insufficiency, such as anemia, dizziness and coma. People with diabetes are more likely to become hypoglycemic.
조청은 단맛과 상기 조청건강성분을 주기 위해 사용되나, 기호가 각기 다르지만Chojung is used to give sweetness and the above-mentioned calyx health components,
본 발명에서는 전체 조성물에 6kg을 사용하였다. In the present invention, 6 kg was used for the entire composition.
소금은 단순히 간을 맞추기 위하여 사용하는데 기호가 각기 다르지만 본 발명에서는 전체 조성물데 300g 사용하였다.
Salt is simply used to fit the liver, but the symbols are different, but in the present invention 300 grams of total composition is used.
가공방법을 설명하면, 자연수에서 세척한 홍시 60kg를 꼭지분리하고 체에 내린 다음, To explain the processing method, 60kg of Hongxi washed in natural water was separated from the faucet,
황토생강과 단양쑥부쟁이를 물20ℓ 에 생강150g, 쑥부쟁이 200g을 10ℓ로 졸여 준비한 후에,Ginger and Dangyanggwangwoo were prepared by dissolving 150 g of ginger and 200 g of ginger in 10 liters of water,
쑥부쟁이와 생강을 졸인물 2ℓ, 조청6kg, 소금300g을 햇빛에 2일간 정제된 자연수 20ℓ 혼합하여 90~120℃로 가열한 다음, 냉각시킨 다음, 파우치캡 포장하고 -26 ~ -27℃ 에 얼려 보관한다.
20 liters of purified water for 2 days were mixed with 2 liters of ginger, ginger , 6 grams of salt and 300 grams of salt, and the mixture was heated to 90 to 120 ° C, cooled and then packed in a pouch cap and frozen at -26 to -27 ° C keep it.
이하 본 발명의 내용을 아래 실시예에 의해 보다 상세하게 설명하기로 한다. 다만, 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니 된다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. It should be understood, however, that these examples are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
실시예 Example
물20ℓ 에 생강150g, 쑥부쟁이 200g을 가마솥에 넣어 90~120℃로 6시간 가열하여 10ℓ로 졸여 생강,쑥부쟁이 추출물을 준비한 후에,150 g of ginger and 200 g of ginger were placed in a cauldron in 20 liters of water and heated at 90 to 120 ° C for 6 hours to prepare 10 g of ginger and mugwort extract.
세척한 홍시 60kg를 꼭지분리하고 체에 내린 다음, 생강,쑥부쟁이 추출물 2ℓ, 조청6kg, 소금300g을 함께 혼합한 후, 다시 90~120℃로 30분간 가열한 후에, 냉각시킨 다음, 파우치캡 포장하고 냉동고에서 -26 ~ -27℃ 에 얼려 홍시를 이용한 아이스크림 을 제조하였다.
60 kg of the washed Hongxi was removed from the faeces, and the mixture was cooled down to a sieve. Then, 2 g of ginger, mugwort extract, 6 kg of zucchini and 300 g of salt were mixed together and heated again at 90 to 120 ° C for 30 minutes. And frozen at -26 ~ -27 캜 in a freezer to prepare ice cream .
상기와 같이 제조된 홍시를 이용한 아이스크림조성물 은 홍시60kg, 생강,쑥부쟁이 추출물 2ℓ, 조청6kg, 소금300g로 조성되며, The ice cream composition using the hongsi prepared as described above is composed of 60 kg of Hongxi, 2 ℓ of ginger, mugwort extract, 6 kg of sweet potato and 300 g of salt,
상기 생강,쑥부쟁이 추출물은 물20ℓ 에 생강150g, 쑥부쟁이 200g을 가마솥에 넣어 90~120℃로 6시간 가열하여 10ℓ로 졸여 제조하는 홍시를 이용한 아이스크림 조성물 및 그를 이용한 홍시 아이스크림 제조방법 인 것이다.
The ginger and mugwort berry extract is prepared by adding 150 g of ginger and 200 g of ginger to 200 g of water, heating the mixture at 90 to 120 ° C for 6 hours, and kneading it into 10 L of ice cream composition .
실험예1Experimental Example 1
상기 실시예와 같이 제조된 홍시를 이용한 슬러시 아이스크림을 30~40대 남녀 각 10명씩을 패널요원으로 무작위 추출하여 관능검사를 실시한 결과 다음 표1과 같다
The slushy ice cream using the hongsi manufactured according to the above example was randomly extracted into panelists of 10 to 30 persons in each of the forties and forties, and the sensory test was carried out as shown in the following Table 1
제1020110026961호Korean Patent Publication No.
No. 1020110026961
제1020110058451호Korean Patent Publication No.
No. 1020110058451
아주 좋다 5점, 좋다 4점, 보통3, 나쁘다 2, 아주 나쁘다 1점이하
Very good 5 points, Good 4 points, Average 3, Bad 2, Very bad 1 point or less
이상의 본 발명의 홍시를 이용한 슬러시 아이스크림은 단맛, 풍미, 및 종합적인 기호도가 좋은 반응을 보여주고 있음을 알 수 있다.
It can be seen that the slushy ice cream using the present invention has excellent sweetness, flavor, and overall acceptability.
실험예2Experimental Example 2
USP 23Atomic absorption analysis and
USP 23
실험예3Experimental Example 3
USP 23Atomic absorption analysis and
USP 23
Claims (2)
홍시60kg과; 물20ℓ에 생강150g, 쑥부쟁이 200g을 가마솥에 넣어 90~120℃로 6시간 가열하여 10ℓ로 졸여 제조된 생강, 쑥부쟁이 추출물 2ℓ와; 조청6kg와; 소금300g로 조성되어 있음을 특징으로 하는 홍시를 이용한 아이스크림 조성물 . In an ice cream composition using red osmosis ,
60 kg of Hongxi; 150 g of ginger, 200 g of ginger and 20 g of water were placed in a cauldron and heated at 90 to 120 ° C for 6 hours to prepare 2 liters of ginger and mugwort, 6kg of Junjung; Using hongsi, it characterized in that the composition is a salt 300g ice cream composition.
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|---|---|---|---|---|
| KR100457241B1 (en) | 2003-02-11 | 2004-11-16 | 백성준 | A processing method of ice red-ripe persimmon using a edulcorated ripe persimmon |
| KR100529599B1 (en) | 2003-07-11 | 2005-11-17 | 김병희 | Persimmon ice cream and it's processing method |
| KR20110058451A (en) * | 2009-11-26 | 2011-06-01 | 정혜숙 | Method for making iced-ripe persimmon and iced-ripe persimmon made by using it |
| KR101209712B1 (en) | 2010-09-01 | 2012-12-07 | 농업회사법인주식회사 네이처팜 | Preparation method of persimmon puree and food using the same |
-
2011
- 2011-11-21 KR KR20110121485A patent/KR101491732B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100457241B1 (en) | 2003-02-11 | 2004-11-16 | 백성준 | A processing method of ice red-ripe persimmon using a edulcorated ripe persimmon |
| KR100529599B1 (en) | 2003-07-11 | 2005-11-17 | 김병희 | Persimmon ice cream and it's processing method |
| KR20110058451A (en) * | 2009-11-26 | 2011-06-01 | 정혜숙 | Method for making iced-ripe persimmon and iced-ripe persimmon made by using it |
| KR101209712B1 (en) | 2010-09-01 | 2012-12-07 | 농업회사법인주식회사 네이처팜 | Preparation method of persimmon puree and food using the same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220169840A (en) | 2021-06-21 | 2022-12-28 | 정현석 | Manufacturing method of hongsgi ice cream |
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| KR20130055849A (en) | 2013-05-29 |
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