KR100882084B1 - Preparation method of a ginger extract using enzyme fermentation of honey - Google Patents

Abstract

A method for preparing a ginger extract, and a ginger extract prepared by the method are provided to increase the content of gingearol in an extract by the enzyme fermentation of honey. A method for preparing a ginger extract comprises the steps of drying the washed ginger with hot wind or sunlight to a water content of 20-30 %; chopping the ginger by a thickness of 1-4 mm; mixing the chopped ginger and honey in a ratio of 1 : 1-2 by weight; and fermenting the mixture at 35-45 deg.C for 3-4 days by enzyme fermentation. The prepared ginger extract contains 0.4 wt% or more of gingearol.

Description

Preparation Method of a Ginger Extract using Enzyme Fermentation of Honey}

The present invention relates to a method for producing a novel ginger extract using the enzyme fermentation of honey, and more specifically, by the enzyme fermentation of honey not only removes the pungent taste, such as the spicy, bitter taste of ginger, but also gingerbread in the active ingredient It relates to a method for producing a ginger extract containing a large amount (gingerol).

Ginger (生薑) has been used as a food ingredient at home because of its unique aroma and spicy taste, especially in oriental medicine, dried root stem of ginger is called health (건강) to promote gastric secretion, activate the intestinal peristalsis, digestion It is used as an herbal medicine for promoting and promoting blood circulation. In particular, ginger ginger is known to play a role in the pharmacological component of ginger, according to the Korean Pharmacopoeia Gingerol content of more than 0.4% by weight is classified as a herbal medicine.

However, ginger, which has many useful functions as described above, has a problem in that its amount is limited when it is added directly to a food or a juice is added due to a characteristic irritating taste such as spicy and bitter taste.

In addition, hot water extraction method or juice extraction method has been used to extract ginger roll among pharmacological components of ginger, but hot water extraction method has a problem that extraction yield of ginger roll is extremely low, and juice extraction method has high extraction yield of ginger roll, but at the time of juice Starch in ginger is also extracted, so that the starch is gelatinized during the concentration process to become a paste, and when the concentrate is stored, browning reactions occur as well as a bad smell.

The present invention is to solve the conventional problems as described above, but has an inherent effect of ginger, but an object of the present invention is to provide a method for preparing a ginger extract liquid, such as spicy, bitter taste is removed.

In addition, an object of the present invention is to provide a method for producing a ginger extract containing 0.4% by weight or more of ginger in the active ingredient of ginger.

An object of the present invention, the step of drying the washed raw ginger material to a moisture content of 20 to 30% to daylight or hot air; Writing the ginger thinly to a thickness of 1 to 4 mm; Mixing the sliced ginger and honey in a weight ratio of 1: 1 to 2; And the mixture is achieved through a method for producing a ginger extract, characterized in that it comprises the step of fermenting the enzyme at 35 ~ 45 ℃ for 3-4 days.

In addition, the object of the present invention, the step of drying daylight or hot air to wash the selected ginger raw material water content 20 to 30%; Writing the ginger thinly to a thickness of 1 to 4 mm; At least one of homemade ginseng, jujube, schisandra chinensis, cinnamon, and bokbunja thinly written in a thickness of 1 to 4 mm; Mixing the sliced ginger, at least one of the ginseng, jujube, Schisandra chinensis, cinnamon, and bokbunja, honey in a weight ratio of 1: 0.5: 1 to 2; And it is also achieved through the method of producing a ginger extract, characterized in that the mixture comprises the step of fermenting enzyme at 35 ~ 45 ℃ for 3-4 days.

Hereinafter, the present invention will be described in more detail according to the process according to the accompanying drawings in FIG. 1.

First step: drying of ginger

The collected ginger ingredients are washed with water and immediately dried in sunlight or hot air to bring about 20-30% of moisture.

At this time, when the moisture content of ginger is less than 20%, the pharmacological component is not extracted well, and when more than 30%, the time is delayed in the enzyme fermentation process by honey. Therefore, the water content of the ginger raw material is preferably 20 to 30%, more preferably 25%.

Second Process: Ginger Sliced Process

By the first step, the ginger dried in a water content of 20 to 30% is thinly sliced to have a thickness of 1 to 4 mm. Since the thinly sliced ginger has a wide contact area with honey, the extraction of pharmacological components in the enzyme fermentation process with honey becomes easy, and the time for the fermentation process can be shortened.

3rd process: mixing process of ginger and honey

Ginger and honey sliced by the second process are mixed at a weight ratio of 1: 1 to 2. That is, it is suitable to add 1-2 kg of honey to 1 kg of ginger. At this time, using a rotating blade equipped with a mixer or a homogenizer is sufficiently mixed for 1 to 2 hours.

If less than 1 kg of honey is mixed with 1 kg of ginger, not only the pungent and bitter tastes such as ginger can be removed but also the ginger roll cannot be extracted as much as the desired amount (0.4% by weight). . In addition, when honey is mixed with 1 kg of ginger more than 2 kg, since the effect of this invention is saturated, it is not economically preferable.

4th process: enzyme fermentation process

The mixture of ginger and honey prepared in the third step is maintained at 35 to 45 ° C. for 3 to 4 days to ferment the enzyme.

In addition, the present invention can enzymatically ferment a mixture of ginger and at least one of ginseng, jujube, Schisandra chinensis, cinnamon, and bokbunja sliced to a predetermined thickness with honey according to the above process.

As described above, the present invention provides a method of preparing a ginger extract containing a large amount of gingerol in the active ingredient, as well as significantly reducing the irritating taste peculiar to spicy and bitter tastes, and thus, greatly affects the food industry. It is a useful invention.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited only to the following examples.

Example  1. Preparation of ginger extract of the present invention

5 kg of purified ginger was dried in daylight to 25% moisture content. After the ginger was thinly sliced to a thickness of 1 to 4 mm, 1 kg of the ginger was weighed, and 2 kg of honey was weighed and put together in a homogenizer and mixed for 1 hour.

Then, the mixture was taken out from the homogenizer, put in a bottle, and the stopper was kept at 40 ° C. for 3 days to prepare a ginger extract of the present invention.

Ginger extract prepared according to Example 1 can be found in FIGS. 2 and 3.

In addition, the ginger extract prepared by adding 1 kg of ginger, 0.5 kg of ginseng and 2 kg of honey and maintained at 40 ° C. for 3 days can be seen in FIGS. 4 and 5.

In addition, the ginger extract prepared by adding 1 kg of ginger, 0.5 kg of jujube and 2 kg of honey and maintained at 40 ° C. for 3 days can be seen in FIGS. 6 and 7.

Example  2. Control  Manufacture of products

In order to investigate the presence or absence of the irritating taste and ginger roll content of the ginger extract of the present invention, only the third step of the manufacturing method of the present invention, the honey is not added but all other manufacturing processes were prepared in the same manner.

Example  3. Sensory test

Ten adults were randomly extracted and subjected to sensory tests for the pungent, bitter and odor of the ginger extract of Example 1 and the ginger extract of Example 2. In the case of taste, hot and bitter taste was evaluated by adding 5 points, and when there was no 0 points, the fragrance was added by evaluating 5 points for excellent fragrance, 3 points for normal and 0 points for bad.

The results can be confirmed in Table 1 below.

Spicy bitter smell The present invention (Example 1) 0 5 32 Control (Example 2) 50 45 3

As can be seen in Table 1, the ginger extract prepared by the production method of the present invention was found to be significantly relieved compared to the control product irritant taste and smell, such as spicy, bitter taste.

Example  4. Gingerbread  Content inspection

In order to evaluate the ginger roll content of the ginger extract of Example 1 and the ginger extract of Example 2 was the following experiment.

First, each ginger extract was precisely weighed by 2.0 g, and 60 ml of methanol were added thereto, followed by extraction under reflux for 2 hours, followed by filtration. 30 ml of methanol was added to the residue, followed by further extraction under reflux for 2 hours, followed by filtration. The sample was added to the residue of the ginger extract of Example 1 so that the capacity was precisely 100ml SA ₁ , and the methanol was added to the residue of the ginger extract of Example 2 so that the capacity was exactly 100ml One sample was named SA ₂ .

ST was used as a sample in which 10 mg of ginger roll (C ₁₇ H ₂₆ O ₄ ) standard was added to make the volume exactly 100 ml. SA ₁ , SA ₂ And HPLC were measured with each 10 μL of ST. The content of ginger roll in each sample is calculated according to the following formula:

Ginger roll content (mg) = amount of ginger roll standard product (mg) x peak area of sample / peak area of standard product

Standard (Korean Pharmacopoeia) The present invention (Example 1) Control (Example 2) Content of ginger roll (% by weight) 0.4 0.47 0.18

(Detector: ultraviolet absorption photometer (wavelength 280nm)

 Column: inner diameter 5㎛, length 15cm

 Column temperature: room temperature

 Mobile phase: Acetonitrile water mixture (45:55)

 Flow rate: 0.8 ml / min)

As can be seen in Table 2, the ginger extract according to the present invention (Example 1) contains the amount of ginger roll (0.47% by weight) than the content basis (0.4% by weight) of the ginger roll described in the Korean Pharmacopoeia there was. On the other hand, the ginger extract according to the control (Example 2) that does not use honey for fermentation was confirmed that the ginger roll contains much less than the present invention.

1 is a process chart showing the manufacturing method of the present invention.

2 to 7 is a view showing a ginger extract prepared by the production method of the present invention.

Claims (4)

Drying the washed raw ginger material to a water content of 20 to 30% in sunlight or hot air; Writing the ginger thinly to a thickness of 1 to 4 mm; Mixing the sliced ginger and honey in a weight ratio of 1: 1 to 2; And enzymatic fermentation of the mixture at 35 to 45 ° C. for 3 to 4 days, wherein the ginger extract has a content of 0.4% by weight or more. Drying the washed raw ginger material to a water content of 20 to 30% in sunlight or hot air; Writing the ginger thinly to a thickness of 1 to 4 mm; At least one of homemade ginseng, jujube, schisandra chinensis, cinnamon, and bokbunja thinly written in a thickness of 1 to 4 mm; Mixing the sliced ginger, at least one of the ginseng, jujube, Schisandra chinensis, cinnamon, and bokbunja with honey in a weight ratio of 1: 0.5: 1 to 2; And enzymatic fermentation of the mixture at 35 to 45 ° C. for 3 to 4 days, wherein the ginger extract has a content of 0.4% by weight or more. delete Ginger extract prepared by the method according to claim 1 or 2.

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