KR101134803B1 - Preparation method of sliced dried ginger with good sensory property and improved storage stability - Google Patents

Abstract

The present invention comprises the steps of slicing to a predetermined size after pre-treatment with unacidic electrolyzed water;
Immersing the sliced ginger in a vitamin C solution and then blanching in boiling water;
Bleeding the blanched ginger, and then marinating the pickled ginger in a sugar solution;
After removing the water of ginger provides a method of producing a bias using ginger, characterized in that it comprises the step of burying sugar and drying.

Description

PREPARATION METHOD OF SLICED DRIED GINGER WITH GOOD SENSORY PROPERTY AND IMPROVED STORAGE STABILITY

The present invention relates to a method of manufacturing sewn steel, and more particularly, to a method of manufacturing sewn steel which has no change in physical properties during storage, and the functional properties remain unchanged while the browning phenomenon is suppressed compared to the existing sewn steel.

Ginger is a perennial herbaceous plant belonging to the Zingiber officinale Roscoe, which has been cultivated in the tropical and subtropical regions of Egypt and Iraq, etc. . Most of domestic ginger is a high-income crop that is stored in crypts immediately after harvest and shipped as needed, forming a market worth 150 billion won per year.

Proper storage condition of fresh ginger is 13-15 ℃ and 90-95% humidity, and it will rot due to low temperature damage below 10 ℃ and germinate above 18 ℃. Therefore, crypt storage cannot be artificially managed, so the corruption rate is very high (10-50%) within 5 months, and the germination rate during storage after April is not high. In addition, in the winter, raw ginger is rarely distributed due to cold conditions, and there are many problems such as generation of decay gas, selection of shipping time, and inconvenience in working.

Ginger is very difficult to distribute for a long time in the form of raw ginger because of the above problems. Therefore, in developed countries, ginger is used in the form of oleoresin and essential oils, such as ginger ale, ginger soda, ginger candy, ginger tea, or food additives and cosmetics.

Although it is manufactured by some manufacturers in the form of knitting using ginger in Korea, it is absorbed by the influence of temperature and humidity during the storage period, and it keeps the quality during storage, such as melting of sugar on the surface or browning of color. It is difficult and has a disadvantage of poor texture.

The present invention has been made to solve the problems of the prior art as described above, the object is that the segregation according to the present invention has no change in physical properties during the storage period compared to the existing segregation, while the browning phenomenon is suppressed while the functionality is intact It is to provide a manufacturing method of the steel sheet is maintained and excellent in the commercial property.

The technical problem of the present invention as described above is achieved by the following means.

(1) pre-treatment with non-acidic electrolyzed water and then slicing to a predetermined size;

Immersing the sliced ginger in a vitamin C solution and then blanching in boiling water;

Bleeding the blanched ginger, and then marinating the pickled ginger in a sugar solution;

After removing the water of ginger, the method of producing segregation comprising the step of burying sugar and drying.

(2) The method according to claim 1,

The non-acidic electrolyzed water has a pH of 5.0 to 6.5.

(3) The method according to claim 1,

Vitamin C solution is a method for producing segregation, characterized in that 0.5% to 3% solution.

(4) The method according to 1,

Sugar solution is a method of producing segregation, characterized in that 35 ~ 60 ㅀ Brix sugar liquid.

(5) The method according to claim 1,

Put the pickled ginger in a sugar solution, the primary method at 90 ~ 100 ℃, secondary manufacturing method characterized in that the second boiled at 60 to 80 ℃.

(6) The steel sheet produced by any one of paragraphs 1-5.

According to the present invention, there is no change in physical properties during the storage period, and the browning phenomenon is suppressed as compared to the existing segregation, the excellent functionality is maintained as it provides a very good segregation.

1 is a photograph of ginger slices according to the amount of vitamin C addition
Figure 2 is a photograph of the segregation according to the sugar concentration

Hereinafter, the content of the present invention will be described in more detail.

The present invention comprises the steps of slicing to a predetermined size after pre-treatment with unacidified electrolytic water;

Immersing the sliced ginger in a vitamin C solution and then blanching in boiling water;

Bleeding the blanched ginger, and then marinating the pickled ginger in a sugar solution;

After removing the water of ginger provides a manufacturing method of the segregation, comprising the step of burying the sugar and drying.

As a raw material for the knitting used in the present invention, ginger slices pretreated with unacidic electrolyzed water are used.

Electrolyzed water used in the present invention is preferably obtained by using a membrane-free method, it is possible to use a known system made so that one-stage and two-stage electrolysis can be applied simultaneously in one system.

The electrolyzed water used in the present invention is preferably non-acidic electrolyzed water adjusted to a pH of 5.0 to 6.5. Such non-acidic electrolyzed water is more excellent in chromaticity retention, sterilization effect, and shelf life than alkaline electrolyzed water and strongly acidic electrolyzed water.

It is preferable to use a 0.5 to 3.0% solution of the vitamin C solution, and it is preferable to immerse the ginger slice for about 24 to 36 hours. Through this process, it is possible to suppress the browning occurring after the blanching process of ginger slice and to maintain the chromaticity during storage.

In addition, when the licorice extract is mixed with the licorice extract and / or elm extract in the vitamin C solution to immerse the ginger slice, browning may be more fully controlled. At this time, the composition of the mixed extract of licorice extract and arbor extract is preferably composed of a ratio of 10:90 ~ 90:10 by weight ratio. The amount of the extract added is preferably in the range of 1 to 10 parts by weight based on 100 parts by weight of the vitamin C solution.

After the immersion is completed, soaking in boiling water for 1 to 3 minutes is carried out to carry out the blanching. This process is necessary to prevent and gelatinize the starch in the ginger itself, usually browning occurs by this process. However, as described above, immersion in the vitamin C solution may prevent browning from occurring after the blanching. When it is replaced by steam treatment without the blanching, it is not preferable because the brightness L is lowered and the sensory property is lowered according to the present invention.

Rinse the ginger slice after the blanching process in cold water, marinated in the same amount of sugar for 3 to 4 hours, and then marinated ginger in 35 ~ 60 ㅀ Brix sugar solution prepared in advance, preferably at 90 to 100 ° C. It is advisable to carry out the second boiling process at 60 ~ 80 ℃. As the sugar solution used in the above process, a sugar solution is preferable. If fructose or oligosaccharides other than sugar are used, their chewiness is similar to that of slices or jellies, which makes them unsuitable for making delaminations.

After removing the water of ginger boiled through the above process, the sugar is buried, and the remaining sugar except the sugar on the surface of the ginger is shaken off and then flattened and dried in a 50 to 60 ° C. dryer for 12 to 24 hours to prepare a final product.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by the following examples.

Example 1 Steelmaking

After pretreatment with pre-acidic electrolyzed water of pH 6.0, ginger sliced to a certain size was immersed in 0.5% to 3.0% vitamin C solution for 24 hours and then blanched in boiling water for 3 minutes. The blanched ginger was rinsed in cold water and marinated in the same amount of sugar for 3-4 hours. Add 35 ~ 60 ° Brix sugar solution prepared in advance and boil the pickled ginger for 7 minutes at 95 ℃ and 20 minutes at 70 ℃ for 20 minutes. After draining the ginger, apply sugar and shake off the remaining sugar except the sugar on the ginger surface. Spread well and dried for 16 hours in a 50 ℃ drier to obtain a product.

Example 2 Steelmaking

Example 1 and except that the ginger slice was immersed in a dipping solution mixed with 10 parts by weight of licorice hot water extract (50%: 50% by weight ratio) for 100 parts by weight of a vitamin C 0.5% solution 24 hours According to the same process, the steel sheet was prepared.

Experimental Example 1 Inhibition of Browning of Skeleton Prepared with Vitamin C

After slicing the washed ginger, vitamin C was added to a solution containing no addition, 0.5%, 1.5%, and 3%, respectively, for 24 hours, and then the segregation was made. . As for the chromaticity of segregation, the L , a , b and ΔE values of the segregation of each treatment group were measured using a color and color difference meter. The L , a , and b values of the standard white plate used at this time were L: 94.30, a: -0.89, and b: 0.80, respectively.

After immersion for 24 hours, the branched ginger was marinated for 3 hours at a ratio of 1: 1 with sugar, and then, the surface of the ginger was dried to measure the color. The measurement results are shown in Table 1, and the photographs of ginger slices according to the vitamin C addition amount are shown in FIG. 1.

Color of Ginger Slices According to Vitamin C Addition % L a b ΔE No furniture 51.68 ± 1.36 -1.59 ± 0.18 25.94 ± 1.72 50.45 ± 1.33 0.5 59.45 ± 1.56 -2.33 ± 0.28 34.11 ± 0.35 45.10 ± 1.36 1.5 61.36 ± 1.35 -2.28 ± 1.05 34.37 ± 1.18 43.59 ± 1.09 3.0 61.64 ± 0.98 -3.69 ± 0.32 34.86 ± 2.35 43.49 ± 1.15

As shown in the results of Table 1, the treatment group to which vitamin C was added showed a tendency to increase the brightness L value as the amount added, showing a value of 61.64 in the 3% addition. The a value of redness tended to decrease like the salt added group, but the decrease was larger in the treatment group added with vitamin C. The b-value of yellowness was significantly increased in all of the vitamin C supplemented groups, compared with the non-treated group, especially in the 3% treated group with 34.86, but the 0.5% treated group was 34.11. Overall, browning was best suppressed in the 3% vitamin C supplementation group, but as shown in Fig. 1, there was no significant difference depending on the amount of addition, and the difference in color was also very slight. It was decided to add the minimum amount of 0.5% in consideration.

Another 100 parts by weight of the vitamin C 0.5% solution of licorice hot water extract: Arsenal hot water extract (50%: 50% by weight ratio) immersion solution mixed with 10 parts by weight of the ginger slice for 24 hours to prepare a segregation and browning The result of measuring chromaticity of the degree of inhibition is shown in Table 2 below.

Coloration of Ginger Slices by Dipping Vitamin C Solution % L a b ΔE No furniture 51.68 ± 1.36 -1.59 ± 0.18 25.94 ± 1.72 50.45 ± 1.33 Treatment 62.38 ± 1.42 -3.55 ± 0.29 34.75 ± 1.22 43.95 ± 1.31

From the above results, it can be seen that browning is more effectively suppressed when treated with vitamin C and immersion liquid mixed with 10 parts by weight of licorice hot water extract: Arsenal hot water extract (50%: 50% by weight).

<Experiment 2> Characteristics of the segregation according to the addition of sugar

In general, sugar is less sticky than other sugars in the manufacturing process, so it can be produced without great difficulty, but the higher the sugar, the lower the consumer's taste. There is also a phenomenon in which sugar is eluted and partially browned during storage. Therefore, in the present experiment, after the segregation was prepared according to the concentration of sugar, the degree of color change of the sewn product was examined, and the results are shown in Table 3, and the photograph of the segregation according to the concentration is shown in FIG. 2. After 30 days of storage, the chromaticity of the sewn product was as shown in Table 4, and the sensory evaluation of segregation according to the sugar concentration was conducted to find an appropriate concentration of sugar suitable for consumer's taste.

As shown in Table 3 below, the brightness L value was the lowest as 35.91 at 35 ° Brix, and similar values were shown at 50 and 65 ° Brix. The difference in chromaticity according to the concentration is that the lower the concentration, the less stickiness of ginger, and the less sugar than the other high concentration treatments in the last part of the knitting process. It seems to be shown. The redness a value and the yellowness value b value did not show any significant difference according to the treatment.

Initial chromaticity of segregation with sugar concentration Sugar concentration L a b ΔE 35 ° Brix 62.91 ± 3.04 0.99 ± 0.80 20.18 ± 2.92 39.15 ± 2.95 50 ° Brix 67.66 ± 2.33 0.62 ± 1.59 23.80 ± 5.42 35.87 ± 1.09 65 ° Brix 66.72 ± 3.96 1.35 ± 1.10 19.18 ± 3.85 35.41 ± 3.06

The chromaticity measured after 30 days storage of the segregation prepared by varying the sugar concentration is shown in Table 4. The brightness L values increased more than the results measured immediately after the preparation of the sewn steel, and it was determined that the sugar was eluted as the moisture in the segregated water decreased over time. The redness a value increased with the exception of the 65 ° Brix concentration and the yellowness b value was decreased in all treatments.

Color after 30 days of segregation according to sugar concentration Sugar concentration L a b ΔE 35 ° Brix 66.02 ± 4.33 1.77 ± 0.87 18.12 ± 3.07 35.79 ± 3.78 50 ° Brix 69.25 ± 2.30 1.32 ± 0.94 17.67 ± 1.60 32.40 ± 2.19 65 ° Brix 69.04 ± 1.75 1.36 ± 0.50 15.24 ± 1.13 31.99 ± 1.52

Sensory evaluation results of the segregation prepared by varying the sugar concentration is shown in Table 5. As shown in the results, there was no significant difference according to the sugar content, but it was evaluated that the taste of ginger was strong at 50 ° Brix concentration. Most appreciated.

Sensory Evaluation Results of Segregation According to Sugar Concentration Sugar concentration Strength evaluation Preference evaluation Ginger flavor Ginger flavor sweetness Chewiness Comprehensive likelihood 35 ° Brix 6.36 ± 1.65 6.57 ± 1.45 5.21 ± 1.25 5.50 ± 1.34 4.64 ± 1.39 50 ° Brix 6.43 ± 2.34 7.14 ± 1.51 5.29 ± 1.82 5.07 ± 1.07 4.29 ± 1.33 65 ° Brix 6.07 ± 1.69 6.43 ± 1.50 5.79 ± 1.76 5.36 ± 1.65 5.14 ± 1.79

The splinters made of oligosaccharides and fructose substitute sugars had a masking effect on the spicy taste, but the chewiness of the texture was similar to that of slices or jelly. Inna oligosaccharide was determined to be unsuitable.

<Experiment 3> Quality change during storage of segregation according to packaging container and temperature

The segregation has a disadvantage in that it is difficult to maintain the quality during storage, especially at high temperatures in the summer, such as melting of sugar or browning of the color on the surface by absorbing moisture under the influence of temperature or humidity during storage. Most of the commercially available braces are distributed in a sealed plastic container, or are sold in plastic containers. In addition, the braided product is thought to be affected by the shape of the packaging container as well as the temperature. Accordingly, in this experiment, the hygroscopic agent was put together with the segregation of Example 1 in packaging containers such as plastic containers, vinyl containers, and paper tube containers, and the storage temperature was stored at 15 ° C. and 30 ° C., respectively. I looked at it.

Chromaticity of Segregation Stored in a Container Storage temperature 15 ℃ L a b ΔE storage duration Initial storage 65.24 ± 1.36 2.28 ± 0.73 18.31 ± 1.64 36.57 ± 1.33 10 days Paper Tube Container 65.36 ± 2.69 2.47 ± 0.71 16.60 ± 0.95 36.04 ± 2.62 Plastic container 65.62 ± 0.98 2.80 ± 0.48 19.51 ± 0.91 36.46 ± 1.11 Vinyl container 65.63 ± 0.71 2.45 ± 0.27 17.92 ± 1.65 37.04 ± 0.70 20 days Paper Tube Container 68.21 ± 1.54 2.31 ± 0.73 17.47 ± 0.92 33.42 ± 1.27 Plastic container 65.83 ± 2.26 2.82 ± 0.61 19.05 ± 0.60 38.10 ± 2.29 Vinyl container 65.71 ± 0.62 2.37 ± 0.41 18.22 ± 0.86 36.07 ± 0.52 30 days Paper Tube Container 68.22 ± 1.79 2.25 ± 0.33 17.78 ± 0.81 33.43 ± 1.86 Plastic container 66.01 ± 1.40 2.95 ± 1.04 20.00 ± 2.35 38.13 ± 1.85 Vinyl container 65.94 ± 2.13 2.76 ± 0.53 17.48 ± 2.42 38.65 ± 1.69

As can be seen in Table 6, the segregation stored in each container for 30 days as a whole, compared with the chromaticity value of the segregation measured at the beginning of storage, the brightness L value increased as the storage period elapsed and the temperature increased. The a value and the yellow value b value showed a tendency to be maintained without significant change compared with the chromaticity value of the initial segregation. In addition, it was confirmed that the texture of initial segregation in all treatments was maintained over the storage period, and there was no odor or browning phenomenon.

<Experiment 4> Sensory evaluation results of segregation by storage containers

The evaluation results of the degree of preference of the seizure of Example 1 according to the storage container are shown in Table 7 below. The sensory evaluation panel consisted of 15 members and evaluated palatability by the 9-point scale method.

As can be seen from the results in Table 7, it was confirmed that the sensory change was maintained little during the storage period of 4 weeks. Therefore, the segregation according to the present invention has no change in physical properties during the storage period compared to the existing segregation, while the browning phenomenon is suppressed, the functional properties are maintained as it is confirmed that the merchandise is very excellent.

Sensory Evaluation by Storage Container of Segregation Stored for 4 Weeks at Storage Temperature of 15 ℃ Ginger flavor Ginger flavor sweetness Chewiness Comprehensive likelihood Early 7.80 ± 0.79 7.40 ± 0.97 7.50 ± 1.08 7.80 ± 1.03 7.70 ± 0.48 Paper Tube Container 7.00 ± 0.94 7.20 ± 1.81 7.40 ± 1.43 7.80 ± 1.55 7.50 ± 1.27 Plastic container 7.40 ± 1.07 7.10 ± 1.45 7.10 ± 1.66 7.20 ± 1.32 7.70 ± 1.06 Vinyl container 7.20 ± 1.87 7.20 ± 1.87 7.20 ± 1.32 7.10 ± 1.66 7.40 ± 1.17

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It can be understood that

Claims (6)

Slicing ginger to a predetermined size after pretreatment with an acidic electrolyzed water of pH 5.0 ~ 6.5;
Licorice hot water extract: The sliced ginger was added to a solution in which 1 to 10 parts by weight of the mixed extract, which was composed of 50:50 in weight ratio, was added to 100 parts by weight of a 0.5% to 3% vitamin C solution for 24 hours. After soaking for 36 hours, soaking in boiling water for 1 to 3 minutes, and then squeezing and blanching;
Blanched ginger is marinated in the same amount of sugar for 3 to 4 hours, and then marinated ginger in 35 ~ 60 ° Brix sugar liquid first boiled at 90 ~ 100 ℃, secondary boiled at 60 to 80 ℃; And
After removing the water of ginger, sugar and bubbling off the remaining sugar except for the sugar on the ginger surface, and then spreading well to dry at 50 ~ 60 ℃ for 12 to 24 hours comprising the step of producing a sewn.
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