WO1998030114A1

WO1998030114A1 - Method for preparing ginkgo fruit juice

Info

Publication number: WO1998030114A1
Application number: PCT/KR1997/000092
Authority: WO
Inventors: Jun Tae Kim; Earn Tae Kim
Original assignee: Jun Tae Kim; Earn Tae Kim
Priority date: 1997-01-13
Filing date: 1997-05-22
Publication date: 1998-07-16

Abstract

The present invention provides a method for preparing a ginkgo fruit juice. Ginkgo nut is freed of the seed, the remaining part is then caused to produce the fruit juice in a juicer and subsequently the produced fuit juice is subjected to the primary aging for deodorizing, the primary aging being conducted in a barrel at a temperature maintained between 20 °C and 25 °C for a period of 30 to 35 days; the second step in which the aged fruit juice from the first step is freed of the refuse through filtration for purification and is subjected to the secondary aging for deodorizing, the secondary aging being conducted in a barrel at a temperature between 15 °C and 20 °C for 30 to 35 days; and the final third step in which the aged fruit juice from the second step is purified again and then aged in a barrel at a temperature between 15 °C and 20 °C for a period of 50 to 60 days to remove the odor through evaporation.

Description

Method for Preparing Ginkαo Fruit Juice

Technical Field

The present invention relates to a method for preparing a ginkgo fruit

juice.

Background of the Invention

The ginkgo nut as the stone fruit, which a ginkgo tree bears, is

composed of the epicarp, the mesocarp of rich flesh, and the endocarp as

the stone or the kernel, which includes a seed or a so-called ginkgo egg.

The ginkgo nut composed as described above has been known from

old days as being effective for the cold or the cough as well as for the

indigestion or the hangover.

However, hitherto the odor intrinsic to the ginkgo originating from the

mesocarp was so disgusting that the fruit could not be ingested as fresh

or raw, and so stripped of the mesocarp and epicarp leaving only the

seed, followed by roasting on fire before the intake.

As the result, that part of the mesocarp and epicarp which was in fact

known as effective for the cold and the like were discarded or unused.

Summary of the Invention

The present invention which is intended to solve such a problem as

described above in the conventional art has the object of providing a method for preparing a ginkgo fruit juice in an edible form which has an

improved effect on the cold or the cough as well as on the indigestion or

the hangover, by removing an unpleasant odor indigenous to the ginkgo in

the course of aging of the fruit juice consisting of the mesocarp and

epicarp of the ginkgo except the seed and also by converting the sweet,

bitter and astringent tastes into a savory one in the course of aging of the

ginkgo fruit juice.

The object stated above is achieved by the method according to the

invention: the method comprising the first step in which a well ripe

ginkgo nut is freed of the seed to leave the remaining part of epicarp and

mesocarp, that part is then caused to produce the fruit juice in a juicer

and subsequently the produced fruit juice is subjected to the primary aging

for deodorizing, the primary aging being conducted in a barrel at a

temperature maintained between 20^°C and 25^°C for a period of 30 to 35

days; the second step in which the aged fruit juice from the first step is

freed of the refuse through filtration for purification and is subjected to the

secondary aging for deodorizing, the secondary aging being conducted in a

barrel at a temperature between 15^°C and 20^°C for 30 to 35 days; and the

final third step in which the aged fruit juice from the second step is

purified again and then aged at a temperature between 15^°C and 20°C for a period of 50 to 60 days to remove the odor through evaporation to

thereby gain a savory taste converted from the sweet, bitter and astringent

tastes intrinsic to a ginkgo.

Detailed Description of the Invention

The present invention is described in detail on the preferable

embodiment below.

First, the ginkgo nuts collected from the ginkgo tree are cleared of

seeds and the resulting part of epicarp and mesocarp is placed in the

juicer to produce the fruit juice. The fruit juice so produced is kept in a

barrel in a storing room maintained at a temperature of 20 to 25^°C for

approximately 30 to 35 days for aging.

When the ginkgo fruit juice is so aged, the initial white color of the

ginkgo is turned light pink. Thus the first step for removing the odor

specific to the ginkgo is achieved with the fermentation of the fruit juice

of ginkgo.

The aged fruit juice is then filtered through a cotton cloth for purification

and removal of refuse, before the purified fruit juice is transferred to the

inside of a barrel under an atmosphere at the temperature of 15 to 20 °C

for about 30 to 35 days for aging in order to realize the second step of

removing the ginkgo odor. Subsequently, the fruit juice of ginkgo aged as described above is

subjected to the second purification process in which the fine refuse

matters are filtered off by use of the cotton cloth. Then, the purified fruit

juice is aged again in a barrel at a temperature of 15 to 20 ^°C for 50 to 60

days, during which period the ginkgo fruit juice is freed of the incense

specific to the ginkgo and the offensive smell by natural evaporation

process and the sweet, bitter and astringent tastes, all indigenous to the

ginkgo, are turned into a savory taste to thereby provide the completed

ginkgo fruit juice, enabling the ginkgo to be taken in a state of fruit juice.

As described above, the method according to the present invention has

the advantages of affording simplicity and convenience in intake of the

ginkgo and furthermore elevating the medicinal efficacy by proving, in the

edible form of fruit juice, the ginkgo which has widely been used from old

times for curing the cold, cough, indigestion or hangover.

Claims

WHAT IS CLAIMED IS:

1. A method for preparing a ginkgo fruit juice, the method comprising:

the first step in which a well ripe ginkgo nut is freed of the seed to

leave the remaining part of epicarp and mesocarp, that part is then caused

to produce the fruit juice in a juicer and subsequently the produced fruit

juice is subjected to the primary aging for deodorizing, the primary aging

being conducted in a barrel at a temperature maintained between 20^┬░C and

25 ┬░C for a period of 30 to 35 days;

the second step in which the aged fruit juice from the first step is

freed of the refuse through filtration for purification and is subjected to the

secondary aging for deodorizing, the secondary aging being conducted in a

barrel at a temperature between 15^┬░C and 20 ^┬░C for 30 to 35 days; and

the final third step in which the aged fruit juice from the second step is

purified again and then aged in a barrel at a temperature between 15┬░C

and 20 ┬░C for a period of 50 to 60 days to remove the odor through

evaporation to thereby gain a savory taste converted from the sweet, bitter

and astringent tastes intrinsic to a ginkgo.