KR101736809B1 - Method for preparing fermented ginger tea composition - Google Patents
Method for preparing fermented ginger tea composition Download PDFInfo
- Publication number
- KR101736809B1 KR101736809B1 KR1020150040512A KR20150040512A KR101736809B1 KR 101736809 B1 KR101736809 B1 KR 101736809B1 KR 1020150040512 A KR1020150040512 A KR 1020150040512A KR 20150040512 A KR20150040512 A KR 20150040512A KR 101736809 B1 KR101736809 B1 KR 101736809B1
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- ginger
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- stock solution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a composition containing a high content of functional ingredients of ginger such as antimicrobial action, anti-inflammatory action, anti-periodontal disease, antioxidant component, anti-cancer component and the like while maintaining a deep taste and aroma unique to ginger, A fermented ginger tea composition and a process for producing the same are provided.
To this end, the fermented ginger tea composition according to the present invention is prepared by adding raw sugar and sun salt to a raw ginger raw material and fermenting the raw ginger raw material. When the raw sugar and the sun salt are added, the weight ratio of the raw ginger raw material, raw sugar and sun salt is 1: 0.9-1.1: To 0.03.
Description
The present invention relates to a fermented ginger tea composition, and more particularly, to a fermented ginger tea composition containing a high content of functional ingredients such as gingerol and a high content of minerals while maintaining a deep taste and aroma peculiar to ginger .
Ginger is a subtropical and tropical perennial plant belonging to the ginger family. It is one of the spices widely used not only in Korea but also in the world. It is used as one of the seasoning ingredients added to improve the sensuality of the food.
In addition, ginger has many ingredients that are beneficial to the human body, and it has been widely used as tea or herbal medicine. In one room, dried root of ginger is used as a medicinal product of health (薑 薑), which is effective for digestion and vomiting diarrhea, promotes blood circulation, has anti-inflammatory and analgesic effect.
In particular, ginger contains zingiberol, zingiberene, 6-gingerol, zingerone, 6-shogaol, and gamma-aminobutyric acid, aminobutyric acid) and the like, and functional drinks containing ginger extract are widely available.
However, since the functional beverage containing the fermented ginger tea and ginger extract conventionally extracts the active ingredient of ginger through hot water extraction or solvent extraction method, the useful ingredient of ginger such as 6-gingerol is not effectively extracted, Do.
In addition, there is a desperate need to develop a ginger tea composition which is able to consume ginger beverages comfortably without feeling rejection such as spicy taste while consuming irritating ginger-specific flavor and aroma adequately, It is true.
The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a ginger composition which is a major ingredient of ginger and has an antibacterial action, anti-inflammatory action, anti-periodic disease, antioxidant component, And a method for producing a fermented ginger tea composition containing minerals in a rich manner.
To achieve the above object, the fermented ginger tea composition according to the present invention comprises fermented ginger root stock solution obtained by fermenting ginger root concentrate with raw sugar (raw sugar) and sun salt, .
In a preferred embodiment of the present invention, when the raw sugar and the sun salt are added, the weight ratio of the ginger stock solution, the raw sugar, and the sun salt may be 1: 0.9-1.1: 0.01-0.03.
Also, in one embodiment of the present invention, the ginger stock solution may be extracted by pressing ginger through a juicer, and the gaseous salt may be extracted in a closed container made of any one of pine, white birch, maple, bamboo, And may be aged for 6 months or more under an environment where the humidity is maintained at room temperature and 50 to 85% after the immersion.
The method of manufacturing a fermented ginger tea composition according to the present invention comprises the steps of (a) washing ginger and cutting it, and then pressing the ginger to extract ginger stock solution; (b) after the ginger stock solution prepared in step (a) A step (b) of adding raw sugar (raw sugar) and a salt of sunflower so that the weight ratio of the ginger stock solution, the raw sugar, and the sun salt is 1: 0.9-1: 0.01-0.03; (C) fermenting the stock ginger stock solution by keeping it at a temperature of 1 to 7 캜 for 21 days or more.
As a preferred embodiment of the method for producing a fermented ginger tea composition, the ginger stock solution is obtained by pressing and cutting ginger through a juicer to extract the ginger raw material, and the gaseous raw material is any one of pine wood, And then aged for 6 months or more at an ambient temperature of 50 to 85% relative humidity.
According to the present invention, by mixing the raw sugar of ginger with the raw sugar and the aging-treated ginger salt in an appropriate ratio and fermenting them under a certain condition, it is possible to produce ginger-specific deep flavor and aroma while exhibiting antimicrobial activity, antiinflammatory action, , An anticancer effect, and the like, as well as a mineral component in a high content, as well as a fermented ginger tea composition.
In particular, when the fermented ginger tea composition according to the present invention is added with the aged ginkgo biloba salt, the ginger is harmonized with the spicy taste of the ginger and the sweet taste of the raw sugar. When the ginger tea according to the present invention is drunk, You can feel the taste, you can also take in a large amount of minerals contained in the sun salt.
Further, according to the present invention, the ginger raw juice is extracted not only by the hot water extraction method or the solvent extraction method, but also by extracting the ginger itself in the form of ginger juice using an extractor or the like, It can be present in a large amount in the stock solution of ginger as it is originally, so that the expression of the ginger effect can be maximized.
1 is a view illustrating a fermentation process of a fermented ginger tea composition according to the present invention,
FIG. 2 is a block diagram for explaining the production steps of the fermented ginger tea composition according to the present invention.
Hereinafter, the fermented ginger tea composition according to the present invention will be described in detail. Next, a method for producing the fermented ginger tea composition will be described.
First, ginger contains 40 to 60% of the whole starch. However, ginger contains ginger, gingerol, shogaol and di (2-propanol) as well as proteins, vitamins, There are over 40 active ingredients such as hydro-gingerol, citral, camphene and so on.
Ginger is effective in expanding blood vessels and promoting blood circulation, as well as maintaining body temperature, preventing blood clots, preventing aging, and improving immunity.
Ginger Rule Ingredients (Especially, 6-Gingerol), which gives a unique flavor and spicy taste to ginger, stimulates digestion by activating gastrointestinal motility, and inhibits proliferation of Helicobacter pylori bacteria to inhibit gastritis and stomach cancer. And promotes the production of bile to lower blood cholesterol levels.
In order to maximize the efficacy of the ginger as described above, the ginger tea composition according to the present invention is a low-temperature fermented product obtained by fermenting ginger stock solution with low-temperature fermentation by adding raw sugar and aging-treated sunflower, Contains fermented ginger tea stock solution and aged sun dried salt.
In the present invention, the ginger stock solution is most preferably obtained by pressing ginger which has been washed and cut to a predetermined size in the form of ginger juice (juice) so that the ginger original properties are maintained and the active ingredient of ginger is most abundant , And the specific extraction method can be carried out through a well-known technology such as a juicer, and ginger cut into a predetermined size can be squeezed and extracted into ginger juice.
As can be seen from the following experiment, the ginger raw juice obtained in the form of ginger juice by compression method rather than the ginger raw juice extracted through the hot water extraction method can be obtained by hot water extraction or solvent extraction method, Of the total.
Raw sugar (raw sugar) refers to raw sugar, which is unrefined sugar. It does not go through the purification process and contains a lot of minerals, vitamins, and fibers. Therefore, the fermented ginger tea composition according to the present invention is rich in minerals and the like beneficial to the human body.
In addition, fermentation of ginger using a raw sugar can be performed more efficiently in a short period of time than extracting ginger juice (extract) by osmotic action as compared with fermentation using refined sugar, Thereby maximizing the pharmacological effect of ginger in the fermented ginger tea composition according to the present invention.
The present invention is characterized in that the ginger root is fermented by the addition of a salt of mannitol. The addition of the ginger salt promotes the fermentation of the raw ginger root by the addition of the raw sugar, and is accompanied by the sweet taste of the ginger and the sweetness of the raw sugar, Of the ginger tea composition. In particular, since the sun-salt contains an abundance of mineral components, the ginger tea composition according to the present invention also enriches various kinds of minerals beneficial to the human body.
In a preferred embodiment of the present invention, the salt may be aged under a predetermined condition. As a method of aging the sun-salt, the sun-salt is made of pine, whitish tree, maple, bamboo, or oak in an airtight container in which the water can be discharged and then kept at a normal temperature and a humidity of 50 to 85% For 6 months or longer.
In the present invention, the reason why the salt is aged is to prevent the oxidation of the salt and to remove the salt water.
The concrete wood of the container for aging the salt of the present invention may be any one of pine trees (horseshoe, dunks), white birch trees, maple trees, bamboo trees and oak trees because the jars are permeated into wooden containers So that the known efficacy of the woods can reach the salt of the sun.
In addition, the wood pieces can be evenly distributed inside the sealed container containing the sun-dried salt so as to smooth the discharge of the wastewater and make the efficacy of the wood even more uniform.
As a preferred embodiment, the sealed container containing the sun-salt can be kept in a place where the sunlight is blocked and purified air is supplied to mature the sun-salt, because the sunlight is cut off and the sun- So as to prevent pollutants present in the atmosphere from entering the aging place.
The reason for keeping the temperature of the aging treatment of the present invention at room temperature is that if the temperature of the aging treatment site is maintained below room temperature, the water can not be discharged normally and if the state is kept above room temperature, And sodium chloride and minerals, which are the major components of salt, escape along with the wastewater. The ambient temperature may range from 15 to 25 degrees.
In addition, the reason why the humidity of the place where aging treatment is performed is maintained at 50 ~ 85% because it is desirable that the water content of the sun salt is maintained at less than 15%. In order to control the water content, It is for this reason.
In one embodiment, when maintaining the water content of 10-12% in the process of hydrolysis of the salt of the present invention, the humidity of the hydrolysis treatment site is maintained at 50-60% and the water content of the salt is maintained at 13-15% The humidity of the aging treatment place can be maintained at 61 to 85%. In the present invention, the humidity refers to the relative humidity.
In the present invention, the reason why the aging treatment period of the sun-salt is set to 6 months or more is that since the time of the aging treatment is slow when the temperature of the aging treatment site is in the range of 15 to 18 캜, Considering the discharge time, the minimum time to secure is 6 months.
As a preferred embodiment of the fermented ginger tea composition according to the present invention, the weight ratio of the ginger stock solution, the raw sugar, and the sun salt may be 1: 0.9-1.1: 0.01-0.03 when the raw sugar and the aging-treated sun salt are added.
When the weight ratio of the raw ginger stock solution to the raw sugar is 1: 0.9 to 1.1, the active ingredient of the ginger is maximally contained at the minimum fermentation time. When the weight ratio of the ginger raw solution to the sun salt is 1: 0.01 to 0.03, It neutralizes the pungent taste and sweet taste, and gives a unique taste and smell of ginger tea.
In a most preferred embodiment, the weight ratio of the ginger stock solution, the raw sugar, and the salt of the ginger can be 1: 1: 0.01.
Now, a method for producing the fermented ginger tea composition according to the present invention will be described in detail.
First, as a raw ginger stock preparation step, the ginger is washed and cut to a predetermined size, and then the ginger is squeezed to extract the ginger stock solution (a). As a preferred embodiment, the method of squeezing ginger which has been washed and cut to a predetermined size can be carried out using a known juicer.
Next, the raw ginger stock solution prepared in step (a) is added to a jar and then added with raw sugar and sun salt, wherein the weight ratio of the raw ginger stock solution, the raw sugar, and the saline solution is 1: 0.9-1.1: 0.01 (B) [compounding step (b)].
In the present invention, the pot uses a traditional traditional pot (Onggi) pot. The traditional pot has a high specific microbial count and yeast number during the fermentation and aging period without the inoculation of anthropogenic microorganisms due to its unique air permeability. Enzyme activity and proteolytic enzyme activity are shown, leading to a vigorous fermentation process.
In other words, the present invention is based on the principle that fermentation and aging are efficiently carried out due to the permeability of a traditional pot, so that microorganisms such as Bacillus species, Acetobacter species, So that natural fermentation and aging can be easily performed.
In addition, loess, which is the main component of the Onggi material, inhibits the growth of other perturbing and pathogenic microorganisms due to antimicrobial activity and far-infrared emitting action.
As a most preferred embodiment, the weight ratio of the ginger stock solution, the raw sugar, and the sun salt in the mixing step (b) may be 1: 1: 0.01.
Next, the fermentation step (c) of fermenting the stock solution of the ginger root is carried out by keeping the jar which has undergone the mixing step (b) at a temperature of 1 to 7 캜 for 21 days or more.
In order to effectively ferment the ginger stock solution, ginger is generally stored at a low temperature (usually 12 to 15 ° C). However, in the present invention, raw sugar and aged ginger salt are added to the ginger stock solution at a temperature lower than the usual ginger storage temperature And the ginger stock solution is fermented.
It is preferable to ferment ginger at low temperature because it has heat and hot properties. In particular, since the density of water is high at a temperature range of 1 ~ 7 ℃, ginger active ingredient per unit volume is contained in large quantity (maximum at 4 ℃) Fermentation efficiency is higher than that at fermentation at different temperatures.
Table 1 below shows the change in the content of 6-gingerol in fermented ginger tea extract by fermentation temperature. The horizontal axis represents the fermentation time, and the vertical axis represents the fermentation temperature. The unit is mg / ml.
As can be seen from Table 1, when the fermentation temperature was set at 1 ° C, 4 ° C, and 7 ° C according to the present invention, the fermentation temperature was compared with that at a typical ginger storage temperature of 13 ° C And 6-gingerol content was higher in the whole section.
The fermented ginger tea composition according to the present invention can be fermented for more than 21 days by adding raw sugar and aged ginger salt to the ginger stock solution. As can be seen from Table 1, the fermented ginger tea composition has fermentation temperatures of 1 캜, 4 캜, and 7 캜 It can be seen that the content of 6-gingerol is kept constant or the amount of change is not large from 21 days. Therefore, the fermentation time of the stock solution of ginger according to the present invention is most preferably 21 days or more at a fermentation temperature of 1 to 7 ° C.
Hereinafter, the effects and the like of the present invention will be described in more detail by comparing and evaluating the examples and the comparative examples of the fermented ginger tea composition according to the present invention.
In Table 2, the ginger tea composition according to the present invention was prepared by pressing the ginger using a juicer, extracting the ginger raw juice by the juice method, placing the ginger raw juice in a traditional traditional pottery jar, adding raw sugar and aged ginger salt, Lt; / RTI > for 21 days. The above-mentioned sun-dried salt was used in the one produced in Dohcho-myeon, Sinan-gun, Jeollanam-do. The same ones as those of the salt of Comparative Example 1 and Comparative Example 2 were also used.
The ginger tea composition according to Comparative Example 1 was manufactured by the same method as that of the above example, except that ginger stock solution was obtained by hot water extraction of ginger.
The ginger tea composition according to Comparative Example 2 was prepared by the same method as that of the above example, except that the ginger tea composition was added to the ginger stock solution using the refined sugar instead of the raw sugar as the fermentation source.
The ginger tea composition according to Comparative Example 3 was prepared in the same manner as in the above example, except that the aging-treated ginning salt was not added.
On the other hand, 20 sensory test personnel (10 males and 10 females) who were engaged in the food-related field for 3 years or more were selected and after drinking the ginger according to the Examples and Comparative Examples 1 to 3, ) To 10 points (very good).
In Table 3, the numerical values for each item were obtained by dividing the total score of the sensory test agents by the number of sensory test persons (20 persons) and then rounding them by the second decimal place.
As can be seen from Table 3, the ginger according to the embodiment of the present invention not only has a higher rating in terms of taste, flavor, and color than the ginger according to Comparative Examples 1 to 3, but also has the highest preference.
In addition, the 6-gingerol content and the mineral content of the Examples of the present invention and Comparative Examples 1 to 3 were compared.
As can be seen from Table 4, in comparison with the example according to the present invention, the difference in the content of 6-gingerol in the case of Comparative Example 1 was large, whereas in the case of Comparative Example 2, the content of total minerals And in the case of Comparative Example 3, there is a large difference in the total mineral content.
Thus, it was confirmed that the fermented ginger tea composition according to the example of the present invention is very rich in 6-gingerol content and total mineral content as compared with Comparative Examples 1 to 3.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed embodiments, but various changes and modifications may be made by those skilled in the art. They will belong.
Claims (5)
The raw ginger stock solution prepared in the step (a) is placed in a jar and then added with raw sugar and sun salt, wherein the weight ratio of the ginger stock solution, the raw sugar, and the sun salt is 1: 0.9-1: 0.01-0.03 (B); And
(C) fermenting the ginger stock solution by keeping the jar which has undergone the step (b) under a temperature of 1 to 7 캜 for not less than 21 days,
The ginger stock solution is extracted by squeezing ginger through an extractor,
Characterized in that the sun-dried salt is immersed in a closed container made of any one of pine, whiteness, maple, bamboo, and oak, and aged for 6 months or more at an ambient temperature of 50 to 85% ≪ / RTI >
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| KR1020150040512A KR101736809B1 (en) | 2015-03-24 | 2015-03-24 | Method for preparing fermented ginger tea composition |
| PCT/KR2015/005041 WO2016153105A1 (en) | 2015-03-24 | 2015-05-20 | Fermented ginger tea composition and method for preparing same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102035428B1 (en) | 2018-08-07 | 2019-11-08 | 김완섭 | Fermented ginger extract, and manufacturing method thereof |
| KR20220083096A (en) | 2020-12-11 | 2022-06-20 | 안동시(농업기술센터) | Function-enhanced fermented ginger using lactic acid bacteria and making method thereof |
| KR20220094803A (en) | 2020-12-29 | 2022-07-06 | 주분순 | Manufacturing method of ginger essence |
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| KR102614914B1 (en) * | 2021-09-16 | 2023-12-19 | 안동종가문화원 주식회사 농업회사법인 | Fermented Ginger Tea and Manufacturing Method Thereof |
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| KR100880127B1 (en) * | 2007-08-21 | 2009-02-02 | 주식회사 다원 | Process for fermented-ginger-beverage |
| KR101224873B1 (en) * | 2010-07-12 | 2013-01-22 | 한국식품연구원 | Making method of fermented ginger |
| KR101195064B1 (en) | 2010-07-29 | 2012-10-29 | 이혜진 | Ginger tea composition and making method thereof |
| KR101254740B1 (en) * | 2011-11-28 | 2013-04-16 | 경기도 | A method for preparing an extract of fermented ginger and ginger tea using the smae |
| KR20140016758A (en) * | 2012-07-31 | 2014-02-10 | 김영봉 | Fermented composition comprising jujube and ginger and method of preparing the same |
| KR101469495B1 (en) * | 2012-08-22 | 2014-12-05 | 김영봉 | Mature Composition Comprising Ginger and Jujube and Preparation Method Thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102035428B1 (en) | 2018-08-07 | 2019-11-08 | 김완섭 | Fermented ginger extract, and manufacturing method thereof |
| KR20220083096A (en) | 2020-12-11 | 2022-06-20 | 안동시(농업기술센터) | Function-enhanced fermented ginger using lactic acid bacteria and making method thereof |
| KR20220094803A (en) | 2020-12-29 | 2022-07-06 | 주분순 | Manufacturing method of ginger essence |
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| WO2016153105A1 (en) | 2016-09-29 |
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