KR100796773B1 - Preparing method of the phyngang for browning prevention and moisture sorption - Google Patents

Abstract

A method of preparing sliced dried ginger by adding sugars such as lactose, trehalose and the like and vitamin C is provided to inhibit moisture absorption and browning generated during the distribution process of the sugared ginger. Sliced dried ginger is soaked in a mixed solution of 0.5±0.1% by weight of vitamin C and 0.2±0.05% by weight of citric acid for 10 to 12hr, blanched for 5 to 6min, frozen at -8 to -10deg.C for 10 to 12hr, heated with sugars and mixed with a mixed sugar of sugar and lactose. The sugars are one or more components selected from sugar, corn syrup and trehalose.

Description

Preparing Method of the Phyngang for Browning Prevention and Moisture Sorption}

Figure 1 shows the manufacturing process of the segregation for preventing moisture absorption.

The present invention relates to a method for producing segregation for suppressing moisture absorption and browning phenomenon occurring during distribution of segregation using lactose, trehalose, vitamin C and the like.

Ginger (Zingiber cassumunar Roxb.) Is a genus of Zingiber belonging to the Zingiberaceae plant, which is widely distributed in Southeast Asia and used for folk medicine. Examples of the use of creeper plants as a folk remedy include the fact that the roots of various creeper plants in Malaysia include stomach pain, motion sickness, vomiting, epilepsy, sore throat, cough, bruises, wounds, dissolution, eye disease, liver disease, rheumatism, myalgia, ringworm ( Ringworm), asthma, fever, malignancy and boils.

Ginger (生薑) has been used as a food ingredient at home because of its unique scent and spicy taste, and as a raw material of herbal medicine is used a lot in all herbal prescriptions because of its various activities. The raw materials of Chinese herbal medicines are used in various ways. The harvested root is called ginger, and the root of steamed or boiled ginger is called health (에) and the roasted and dried is called black river.

The function of ginger and health is different and the function is summarized as follows. Ginger secretes digestive juices to promote appetite, promote gastrointestinal motility, help digestion, and also removes phlegm, lowers vomiting, stops vomiting, removes cold and boils, and is used for asthma (Shinmin Kyo. , Yeonglimsa. 293-296 (1997); Lee Sang-in, Herbology, Seoul, Suseowon 203-204 (1981). It is also used for antipyretic drugs, blood circulation disorders, cold and cold. Aromatherapy ingredients increase blood circulation and body temperature, and take honey mixed with ginger juice to treat colds and coughs. On the other hand, health is used when metabolic function is lowered and is used as a treatment for cough, dizziness, cold hands and feet, low back pain, diarrhea and vomiting. It is also used for planting, boosting sheep, and removing chills of the five intestines, as an old wind and fire extinguishing agent (王 筠 默, 王恒芬. New Nongbyeon, China, (unpublished). 363-365 (Unknown Year); Publication Bureau, Chinese Herbal Medicine, Seoul, Health Newspaper, 376-378 (1998).

Knitting is a food made by cutting ginger, adding sugar, and heating it to dry. If the storage temperature and relative humidity are not suitable, moisture is absorbed in the air, and the quality changes during storage. In particular, in summer, when the temperature is high and the humidity is high, quality deterioration occurs due to moisture absorption and color change of the tissue. Therefore, in order to increase the income of ginger farmers and to promote the consumption of braided products, a method for suppressing moisture absorption is required. However, there is no existing invention related to braiding. Therefore, the development of high-quality braided products suitable for consumers 'preferences by suppressing hygroscopic hygroscopicity and quality improvement will contribute to the increase of farmers' income as well as the activation of processed foods using ginger.

An object of the present invention is to add sugars, such as lactose and trehalose, which are not easily dissolved in water or moisture, and vitamin C instead of sugar to suppress moisture absorption and browning to produce high quality segregation and extend shelf life.

The present invention for achieving the above object is a step of dipping the fine ginger in vitamin C and citric acid mixed solution, and then poached, the step of dipping the poached ginger in mixed sugars, and after freezing the frozen ginger, Adding sugar and heating cooking ginger, and heat-cooked ginger is mixed with sugar and lactose mixed sugar and provides a method for producing segregation.

Hereinafter, the present invention will be described in detail.

The method for producing segregation of the present invention comprises the steps of dipping ginger after immersing in a mixed solution of vitamin C and citric acid in order to suppress the discoloration of ginger generated during the preparation of the segregation, and to prevent moisture absorption of the prepared segregation; A step of immersing the boiled ginger in mixed sugar, freezing the ginger, adding sugar and heating the ginger, and mixing the heated cooked ginger with sugar and lactose mixed sugar and drying it .

Referring to the hygroscopic prevention process of the segregation of the present invention in detail.

First, the dipping and poaching step is to suppress browning by residual enzymes, and the ginger finely cut into a 1: 1 mixed solution of 0.5 ± 0.1% vitamin C and 0.2 ± 0.05% citric acid, which is 3-4 times the weight of ginger. After soaking for 10 to 12 hours, blanch for 5 to 6 minutes. Poached ginger is washed with cold water and dehydrated.

In the step of acupuncture, the ginger is stirred in a mixed sugar of sugar and glucose for 10-12 hours. The ratio of ginger and sugar is preferably about 1: 1, and the sugar is preferably 70 to 80% of sugar and 20 to 30% of glucose.

Dough ginger is frozen at -8-10 ° C for 10-12 hours.

In the step of heating cooking, the ginger is heated and cooked for 2 to 3 hours by adding one or more sugars from the group consisting of sugar, syrup and trehalose.

The drying step is a step for suppressing hygroscopic absorption of the segregation, and after cooling by heating the heated cooked ginger powder, it is preferable to mix the mixed sugar of sugar and lactose and dry it. In order to prevent the melting of sugar in segregation due to moisture absorption during storage and distribution process, it is preferable to add sugar by adding 0.5-0.6% of lactose to sugar. Shake the mixed sugars through a sieve, shake the ginger with your hands, and dry it in a dryer at 50 ± 1 ° C for 5-6 hours to prepare the segregation.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples and Test Examples. However, these examples and test examples are only presented to understand the contents of the present invention, but the scope of the present invention is not limited to these examples.

< Example  1>

About 2kg of fine ginger was selected and washed with clean water, and then immersed in 6kg of 0.5% vitamin C aqueous solution and 0.2% citric acid aqueous solution for 12 hours, and then boiled in boiling water for 5 minutes, and washed with cold water to prevent browning by residual enzyme.

< Example  2>

The washed and dehydrated ginger was mixed 1: 1 with sugars (sugar: glucose, 8: 2), left at room temperature for 12 hours, frozen at -8 ° C for 12 hours, and thawed. 60% sugar by weight, 8% starch syrup and 2% trehalose were added to the thawed ginger powder and heated for 2 hours.

< Example  3>

After cooling and drying ginger ginger, lactose was added by 0.5% in order to prevent the melting of sugar in segregation by moisture absorption during storage and distribution.

< Example  4>

Shafted mixed sugars were sifted, ginger was cut by hand, and dried in a drier at 50 ° C. for 5 hours and 30 minutes to prepare knitting.

< Test Example  1>

In order to determine palatability of sugar combination ratio (three forms) of segregation obtained in the same manner as in Example 1 and Example 2, nine points of color, aroma, taste, texture, overall palatability, etc. were examined for 15 sensory inspectors. Sensory evaluation was conducted by the preference scale method (1 point: very disliked, 3 points: disliked, 5 points: moderate, 7 points: good, 9 points: very good).

As shown in Table 1, the combination ratio of three was the highest in color, aroma, taste, and overall preference.

Table 1. Sensory test results of segregation prepared by the combination ratio of sugars

Sample Name  color incense flavor group Overall preference One 6.98 ^c 6.97 ^a 7.01 ^c 7.18 ^a 7.02 ^c 2 7.08 ^b 6.95 ^b 7.03 ^b 7.15 ^b 7.04 ^b 3 7.12 ^a 6.98 ^a 7.08 ^a 7.16 ^b 7.12 ^a

The same alphabet in the same column is not statistically significant (p <0.05).

9 points: Very good. 7 points: Good. 5 points: Normal. 3 points: No. 1 point: I hate it very much.

1: Sugar (70% of ginger weight) + starch syrup (10% of ginger weight) + trehalose (5% of ginger weight).

2: sugar (65% of ginger weight) + starch syrup (15% of ginger weight) + trehalose (5% of ginger weight).

3: Sugar (60% of ginger weight) + starch syrup (8% of ginger weight) + trehalose (2% of ginger weight).

< Test Example  2>

The sensory test results for setting the appropriate combination ratio of lactose to the segregation obtained by heating and cooking in the same manner as in Example 2 based on the sugar combination ratio determined in Test Example 1 are shown in Table 2. In the case of using only sugar according to the conventional method, lactose which is poorly soluble to prevent dissolution caused by moisture absorption in the summer with high temperature and humidity was used. At this time, 0.5%, 1.0% and 1.5% of lactose were added to the sensory test. As a result, 0.5% addition group was the best in color, aroma, taste, texture, overall preference.

Table 2. Sensory test results of lactose addition

Sample Name color incense flavor group Overall preference Lactose 0.5% 7.05 ^a 6.97 ^a 7.06 ^a 7.13 ^a 7.07 ^a Lactose 1.0% 6.92 ^b 6.98 ^a 6.91 ^b 7.05 ^b 6.98 ^b Lactose 1.5% 6.85 ^c 6.95 ^b 6.83 ^c 7.01 ^c 6.92 ^c

The same alphabet in the same column is not statistically significant (p <0.05).

9 points: Very good. 7 points: Good. 5 points: Normal. 3 points: No. 1 point: I hate it very much.

< Test Example  3>

Sensory test results for determining the appropriate drying time of the segregation obtained in Example 1, Example 2, Example 3 are shown in Table 3. After the segregation was dried at 50 ° C. for 4 hours to 6 hours, sensory evaluation was performed. In the case of 4 hours and 4 hours 30 minutes of drying, the tissues were not uniformly dried and the tissues were bite. 5 hours and 30 minutes of drying was good to the center of the sample, and 6 hours of drying was too hard and the tissue was somewhat hard. Therefore, the proper drying time of the segregation was set to 5 hours 30 minutes at 50 ℃.

Table 3. Sensory test results of segregation according to drying time

  Sample Name Drying time    4 hours  4 hours 30 minutes    5 hours  5 hours 30 minutes    6 hours   Hen river      +      +     ++     +++      -

+: The tissue was slightly bitten because it was not evenly dried as a whole.

++: Partially dry, so the tissue bite

+++: Drying was well done to the center.

-: The degree of drying was a little too heavy and the tissue was somewhat hard.

< Test Example  4>

Three types of samples were prepared using the existing combination ratio without lactose and the control group in PET bottle, the improved one prepared with the new combined ratio, and the modified two added with the water absorbent added. The quality change was examined by measuring moisture content, chromaticity, and sensory evaluation at 20 days intervals while storing for 60 days in an incubator of 90% of temperature and relative humidity (Table 4 and Table 5). As shown in Table 4, the moisture content tended to increase in the other treatments at 20 ℃ and 40 ℃ storage, but there was a decrease in the improved two. Therefore, it is judged that the improved two spheres are not significantly affected by the moisture absorption. As a result of examining the change of chromaticity according to the storage period, improved 2 ball was the best for brightness (L value) which is closely related to moisture absorption (Table 6).

As a result of sensory evaluation according to the storage period, there was no significant difference between treatments at the beginning of storage at 20 ℃ but after 60 days of storage, the color of the control group was 4.96, improved 1 ball 7.01, improved 2 ball 7.16. It was good. The two groups showed the best response in terms of aroma and taste, and the two groups showed the best response with control 5.66, 6.88 improved 1, and 7.08 improved 2 (Table 7). In the case of storage at 40 ℃, there was no significant difference in the treatment period at the beginning of storage, but after 60 days of storage, there was a significant difference. Among them, two improved varieties showed the highest preference in color, aroma, taste, texture, and overall preference. (Table 8). Therefore, it is determined that hygroscopicity and browning can be prevented when the steel sheet is manufactured by the method used in this experiment.

Table 4. Changes in moisture content during storage of segregation (20 ° C, 90% RH: unit:%)

Sample Name                        storage duration       0 days      20 days      40 days       60 days Control     12.35     12.40     10.89      11.51 1 improvement      8.66      8.39      8.21       8.84 Improved two ball      8.66      7.31      7.32       8.04

Control: Sugar (75% of ginger weight) + Starch syrup (15% of ginger weight).

Improved No. 1: sugar (60% of ginger weight) + starch syrup (8% of ginger weight) + trehalose (2% of ginger weight) + mixed sugars (sugar: lactose, 95: 5%).

Improved 2: Sugar (60% of ginger weight) + starch syrup (8% of ginger weight) + trehalose (2% of ginger weight) + mixed sugars (sugar: lactose, 95: 5%) + water absorbent.

Table 5. Changes in moisture content during storage of segregation (40 ° C, 90% RH: unit:%)

Sample Name                        storage duration       0 days      20 days      40 days      60 days Control      12.35     13.21     10.98      15.00 1 improvement       8.65      8.15      9.68       8.93 Improved two ball       8.65      5.81      8.49       8.22

Control: Sugar (75% of ginger weight) + Starch syrup (15% of ginger weight).

Improved No. 1: sugar (60% of ginger weight) + starch syrup (8% of ginger weight) + trehalose (2% of ginger weight) + mixed sugars (sugar: lactose, 95: 5%).

Improved 2: Sugar (60% of ginger weight) + starch syrup (8% of ginger weight) + trehalose (2% of ginger weight) + mixed sugars (sugar: lactose, 95: 5%) + water absorbent.

 Table 6. Changes in chromaticity during storage of segregation (20 ° C, 90% RH)

          division     Control    1 improvement   Improved two ball   storage duration     0 days     L 69.67 ^b 71.26 ^a 71.26 ^a     a -1.77 ^b -1.48 ^a -1.48 ^a     b 21.93 ^a 20.96 ^b 20.96 ^b    20 days     L 68.64 ^c 74.53 ^b 74.63 ^a     a -0.99 ^a -1.34 ^b -1.62 ^b     b 20.40 ^b 20.57 ^a 19.09 ^c    40 days     L 63.02 ^c 72.18 ^b 74.36 ^a     a -0.04 ^a -1.03 ^b -1.38 ^c     b 19.11 ^a 17.36 ^b 17.04 ^c    60 days     L 49.85 ^c 70.73 ^b 73.45 ^a     a 1.40 ^a -0.45 ^b -1.06 ^c     b 18.59 ^b 18.67 ^a 17.27 ^c

The same alphabet on the same line is not statistically significant (p <0.05).

L: Brightness

a: redness

b: yellowness

Table 7. Sensory test results during storage of segregation (20 ℃ storage)

         division  Control  1 improvement  Improved two ball  storage duration    0 days color 7.10 ^b 7.31 ^a 7.31 ^a incense 7.05 ^a 7.08 ^a 7.08 ^a flavor 7.16 ^b 7.25 ^a 7.25 ^a group 7.18 ^a 7.20 ^a 7.20 ^a Overall preference 7.13 ^b 7.22 ^a 7.22 ^a   20 days color 6.72 ^b 7.25 ^a 7.28 ^a incense 6.95 ^b 7.04 ^a 7.02 ^a flavor 7.05 ^b 7.19 ^a 7.22 ^a group 7.07 ^b 7.14 ^a 7.15 ^a Overall preference 7.01 ^c 7.10 ^b 7.17 ^a   40 days color 5.93 ^c 7.12 ^b 7.23 ^a incense 6.62 ^b 7.00 ^a 6.98 ^a flavor 6.57 ^c 7.02 ^b 7.15 ^a group 6.32 ^c 7.01 ^b 7.08 ^a Overall preference 6.41 ^c 7.02 ^b 7.12 ^a   60 days color 4.96 ^c 7.01 ^b 7.16 ^a incense 6.20 ^b 6.95 ^a 6.94 ^a flavor 5.62 ^c 6.87 ^b 7.11 ^a group 6.01 ^c 6.83 ^b 7.03 ^a Overall preference 5.66 ^c 6.88 ^b 7.08 ^a

Same alphabet on same line is not statistically significant (p <0.05)

9 points: Very good. 7 points: Good. 5 points: Normal. 3 points: No. 1 point: I hate it very much.

Table 8. Sensory test results during storage of segregation (40 ℃ storage)

         division  Control  1 improvement  Improved two ball storage duration    0 days color 7.10 ^b 7.31 ^a 7.31 ^a incense 7.05 ^a 7.08 ^a 7.08 ^a flavor 7.16 ^b 7.25 ^a 7.25 ^a group 7.18 ^a 7.20 ^a 7.20 ^a Overall preference 7.13 ^b 7.22 ^a 7.22 ^a   20 days color 6.53 ^c 7.13 ^b 7.22 ^a incense 6.83 ^b 6.98 ^a 6.97 ^a flavor 6.86 ^c 7.05 ^b 7.15 ^a group 6.67 ^b 7.06 ^a 7.10 ^a Overall preference 6.76 ^c 7.02 ^b 7.12 ^a   40 days color 5.12 ^c 7.01 ^b 7.16 ^a incense 6.27 ^b 6.87 ^a 6.91 ^a flavor 5.93 ^c 6.85 ^b 7.09 ^a group 5.97 ^c 6.91 ^b 7.03 ^a Overall preference 5.86 ^c 6.88 ^b 7.08 ^a   60 days color 3.95 ^c 6.89 ^b 7.08 ^a incense 5.77 ^c 6.72 ^b 6.85 ^a flavor 4.98 ^c 6.68 ^b 7.03 ^a group 5.03 ^c 6.75 ^b 6.98 ^a Overall preference 4.92 ^c 6.73 ^b 7.01 ^a

Same alphabet on same line is not statistically significant (p <0.05)

9 points: Very good. 7 points: Good. 5 points: Normal. 3 points: No. 1 point: I hate it very much.

As described above, the method for preparing hyaluronic acid for preventing hygroscopic and browning of the present invention suppresses hygroscopicity and browning occurring during the distribution of hyaluronic acid by using lactose and trehalose, which are poorly soluble sugars, and vitamin C and citric acid, which are anti-browning agents. This reduces the financial burden of the company by return and supplies the high-quality products to consumers.

Claims (5)

Dipping fine ginger in a mixture of vitamin C and citric acid, and then poaching, dipping ginger in mixed sugars of sugar and glucose, freezing ginger, adding sugar and heating ginger And a step of preparing the kneading comprising mixing the heated cooked ginger with sugar and lactose mixed saccharides and drying them. The method of claim 1, wherein the dipping and poaching steps are performed by dipping fine ginger in a 1: 1 mixed solution of 0.5 ± 0.1% vitamin C and 0.2 ± 0.05% citric acid for 10 to 12 hours and then blanching for 5 to 6 minutes. Steel sheet manufacturing method The method of claim 1, wherein the step of acupuncture is a method of producing segregation, characterized in that aged for 10 to 12 hours by agitating ginger in a mixed sugar of sugar and glucose 2. The method of claim 1, wherein the frozen ginger is frozen for 10 to 12 hours at -8 to -10 &lt; 0 &gt; C. The method of claim 1, wherein the sugar in the step of heating cooking is one or more selected from sugar, starch syrup, trehalose

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