KR101164334B1 - Ginger tea composition with good sensory property and improved storage stability and the preparation method thereof - Google Patents

Abstract

The present invention provides a ginger tea composition containing ginger slices immersed in a vitamin C solution by immersing peeled ginger slices pretreated with microacidic electrolyzed water. According to the configuration of the present invention there is no change in physical properties during the storage period, while the browning phenomenon is suppressed while maintaining the functional properties can provide a ginger tea composition excellent in the commerciality.

Description

Ginger tea composition with excellent sensory properties and preservation, and a method of manufacturing the same {GINGER TEA COMPOSITION WITH GOOD SENSORY PROPERTY AND IMPROVED STORAGE STABILITY AND THE PREPARATION METHOD THEREOF}

The present invention relates to a ginger tea composition and a method for manufacturing the same, and more particularly, to a ginger tea composition and a method for producing the same, having no change in physical properties during the storage period, the browning phenomenon is suppressed while maintaining the functional properties as it is.

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.

Among these products, ginger tea has been especially avoided by youths and children due to the spicy and arid taste of ginger, and browning occurs in the process of slicing ginger and boiling it in boiling water, which adversely affects the quality of the product. There has been a problem falling.

The present invention has been made to solve the problems of the prior art as described above, the object is that there is no change in physical properties during the storage period, while the browning phenomenon is suppressed while maintaining the functionality as it is excellent ginger tea composition and its manufacture In providing a method.

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

(1) Ginger tea composition containing the ginger slice which immersed the peeled ginger slice pretreated with the non-acidic electrolyzed water in the vitamin C solution, and blanched.

(2) The method according to claim 1,

Ginger tea composition, characterized in that containing 15 to 25% by weight ginger slice.

(3) The method according to claim 1,

Ginger tea composition wherein the sugar content is adjusted to 55 to 65 ㅀ Brix by adding starch syrup, oligosaccharide and sugar.

(4) The method according to 1,

Ginger tea composition characterized in that it further comprises carrageenan and CMC (Carboxy methyl cellulose).

(5) The method according to claim 1,

Ginger tea composition characterized in that it further comprises a ginger concentrate and ginger diluent.

(6) The method according to 1,

Ginger slices containing 20% by weight, ginger composition characterized in that the final sugar is adjusted to 50 ° Brix.

(7) immersing the peeled ginger slices, pretreated with microacidic electrolyzed water, in a vitamin C solution, to produce a blanched ginger slice;

Method of producing a ginger tea composition comprising the step of adjusting the final sugar concentration to 55 to 65 ° Brix by adding the ginger slices, syrup, oligosaccharides, sugar.

According to the present invention, there is no change in physical properties during the storage period, while the browning phenomenon is suppressed, the excellent functionality is maintained as it provides a ginger tea composition excellent in commercial properties.

1 is a ginger tea manufacturing process according to the best practice of the present invention.

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

Provided is a ginger tea composition containing a sliced ginger slice pretreated with micro acidic electrolyzed water and immersed in a vitamin C solution.

In another aspect, the present invention comprises the steps of immersing the peeled ginger slices pretreated with microacidic electrolyzed water in a vitamin C solution, to produce a blanched ginger slice;

It provides a method of producing a ginger tea composition comprising the step of adjusting the final sugar concentration to 55 to 65 ° Brix by adding the ginger slices, syrup, oligosaccharides, sugar.

In the ginger tea composition of the present invention, a ginger slice pretreated with unacidic electrolyzed water is used as a ginger material.

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.

The vitamin C solution is enough to use a 0.5 to 1.5% solution, it is preferable to immerse the ginger slice for about 30 minutes to 2 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.

After the immersion is completed, soaking in boiling water for 20 to 40 seconds, and then carried 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.

Ginger slices obtained through the above process is mixed with the same weight of sugar and left for a predetermined time, frozen storage can be used as a ginger raw material when preparing ginger tea.

In the present invention, it is preferable to add ginger slices in an amount of 15 to 25% by weight to prepare ginger tea in the citron tea form. When added in less than 15% by weight it is difficult to reflect the unique palatability of ginger, when added in excess of 25% by weight there is a problem that the taste of ginger is too much to pass the taste rather.

Ginger tea composition according to the present invention is preferably adjusted to 55 to 65 ° Brix by adding syrup, oligosaccharide, sugar. When added below 55 ° Brix, it is hard to mask the arin taste of ginger itself, and when it exceeds 65 ° Brix, there is a problem that it is difficult to reflect the unique palatability of ginger. For this purpose, sugar is added in an amount of 8 to 10% by weight, and starch syrup and oligosaccharides are preferably added in a range of 15 to 20% by weight, respectively.

In addition, in the present invention, it is preferable to add CMC (Carboxy methyl cellulose) and carrageenan gum as stabilizers for viscosity improvement and additive materials. At this time, Carboxy methyl cellulose (CMC) and carrageenan are most preferably added within the range of 0.1 to 0.5% by weight, considering the organoleptic properties together with the aspects of viscosity improvement and stability.

In addition, since the ginger material itself may be weak and tasteless, it is preferable to add the ginger extract and ginger oleoresin produced during the knitting process. Ginger extract is added in the range of 5 to 15% by weight, and ginger oleoresin (ginger diluent) is most preferably added in the range of 0.5 to 2% by weight in terms of organoleptic properties.

Vitamin C is preferably added to control acidity and to inhibit browning and maintain color during storage. For this purpose, the addition amount is 0.1 to 2% by weight, preferably 0.5 to 1% by weight, more preferably about 1% by weight (± 0.1) based on the weight of the total ginger tea composition.

In addition, browning may be more fully controlled when licorice extract and / or elm extract is added to the vitamin C solution. 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. If it is added less than 1 part by weight can not be expected to improve the browning inhibitory activity according to the addition of each component, addition of more than 10 parts by weight is not desirable to mask the unique flavor of ginger itself.

Salt may be added to enhance the palatability of ginger tea, and the addition amount thereof is most preferably in the organoleptic properties in the range of 0.1 to 0.5% by weight.

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 Preparation of Ginger Tea

Ginger removed by washing with pre-acidic electrolytic water at pH 6.0 was sliced to a certain thickness and size, and immersed for 1 hour using a vitamin C 0.5% solution to inhibit browning of ginger. In order to prevent the precipitation of the starch in the ginger itself and gelatinize it, the ginger was blanched in boiling water for 30 seconds, and mixed with ginger and the same weight of sugar and left for 24 hours. The prepared ginger slices were kept frozen and used as ginger raw material in the preparation of ginger tea. To prepare ginger tea in the form of citron tea, ginger slices were added at 15, 20 and 25% by weight, respectively, and in addition to viscosity improvement and stabilizer of additives, CMC (Carboxy methyl cellulose) and carrageenan gum were added. Starch syrup was added. Ginger extract itself and ginger oleoresin added in the process of making sewn because the ginger material itself can be weak and tasteless. In addition, vitamin C was added to adjust the acidity, and salt was added to improve the palatability of ginger tea. The compounding ratio of each component is as showing in Table 1.

Ginger tea ingredients Ginger Ginger slice 15 g 20 g 25 g CMC 0.4 g 0.4 g 0.4 g Carrageenan 0.2 g 0.2 g 0.2 g corn syrup 18 g 18 g 18 g oligosaccharide 18 g 18 g 18 g Sugar 9 g 9 g 9 g Ginger Concentrate 10 g 10 g 10 g water 27 g 22 g 17 g Ginger Diluent 1.1 g 1.1 g 1.1 g Vitamin C 1 g 1 g 1 g Salt 0.3 g 0.3 g 0.3 g Sum(%) 100 100 100

<Example 2>

Ginger tea was used to adjust the sweetness of sugar, oligosaccharides and starch syrup in order to adjust the taste of ginger, and the sweetness of the final product was adjusted to 50, 60, 70 ° Brix to prepare ginger tea. The addition amount of ginger slices was fixed to about 22%, ginger tea was prepared by adjusting the amount of water in accordance with the increase and decrease of sugars. Compounding ratios and sugar content of the ginger tea for sensory evaluation according to the concentration of sugars are shown in Table 2.

Ginger tea sensory evaluation sample mixture Sugar control ginger 22 g 22 g 22 g CMC 0.4 g 0.4 g 0.4 g Carrageenan 0.2 g 0.2 g 0.2 g corn syrup 13 g 18 g 28 g oligosaccharide 13 g 18 g 28 g Sugar 4 g 4 g 4 g Ginger Concentrate 10 g 10 g 10 g water 35 g 25 g 5 g Ginger Diluent 1.1 g 1.1 g 1.1 g Vitamin C 1 g 1 g 1 g Salt 0.3 g 0.3 g 0.3 g Sum (%) 100 100 100 Sugar (ㅀ Brix) 48.6 61 72

Experimental Example 1 Measurement of Chromaticity According to Manufacturing Method of Ginger Tea Raw Material Slices

In general, the ginger to be added to the ginger tea raw material is browned in the process of slicing and boiling in boiling water will adversely affect the quality of the product. Therefore, in order to suppress the browning of ginger raw materials to be added to ginger tea, two kinds of methods are applied: a blanching method for immersion in 0.5% vitamin C solution for 1 hour, soaked in boiling water for 30 seconds, and scooped out. It was compared with ginger not immersed in vitamin C as a control.

The chromaticity measurement results of ginger slices prepared by different pretreatment of ginger are shown in Table 3. In other words, as a control, the sliced ginger slices without immersion in vitamin C showed an L value of 39.70, which was lower than the sliced portions after vitamin C treatment. As a result of the different methods of blanching, the steamed ginger slices showed lower L values than the blanched ginger slices. This does not appear to have been affected by the steam treatment, while ginger does not directly immerse in water, but the treatment time is 5 minutes and the treatment time is longer than the 30-second treatment of the blanching. The redness a value was lower in the steamed section, and the yellowness b value was 27.35 in the vitamin C-treated blanched treatments. Therefore, from the results of color measurement of the ginger raw material by pretreatment, it was determined that the ginger tea prepared by adding a ginger slice made by blanching treatment after immersion in the vitamin C solution for 1 hour to the ginger tea could be produced with excellent taste. It can be seen that the brightness is further improved when adding 0.2 parts by weight of licorice + elm hot water extract.

Chromaticity According to the Pretreatment Method of Ginger Slices L a b ΔE No treatment + steam treatment 38.69 ± 0.63 -3.16 ± 0.07 20.33 ± 0.93 61.25 ± 0.49 No processing + blanching 39.70 ± 1.49 -2.93 ± 0.52 20.42 ± 0.35 60.38 ± 1.25 Vitamin C Treatment + Steam Treatment 45.47 ± 0.98 -3.67 ± 0.12 26.45 ± 0.08 55.98 ± 0.84 After Vitamin C + Blanching 50.33 ± 0.61 -2.64 ± 0.96 27.35 ± 3.54 51.85 ± 0.72 Vitamin C + Extracts (Liquorice + Thigh) + Blancing 50.42 ± 0.54 -2.63 ± 0.88 27.28 ± 3.47 50.95 ± 0.66

Experimental Example 2 Sensory Evaluation According to Addition of Ginger Slices

Sensory evaluation results of ginger tea according to the difference in the amount of ginger slices are shown in Table 4. As can be seen from the sensory evaluation results, the higher the ginger content, the more the taste of ginger was also increased. The 25% addition group with the most added ginger slices scored 6.14, but the ginger tea made with 20% added ginger slices had the highest score among the three treatments. It was thought that this was because ginger's spicy and lean taste acted on the palatability evaluation. Based on the above sensory evaluation results, it was determined that 20% of ginger slices were added to ginger tea.

Sensory Evaluation of Ginger Tea with Different Ginger Slice Content Ginger Slice Content Ginger flavor sweetness Comprehensive likelihood 15% 5.29 ± 1.50 5.57 ± 1.27 5.43 ± 1.13 20% 5.86 ± 1.35 6.14 ± 1.07 6.71 ± 0.49 25% 6.14 ± 1.07 5.29 ± 0.49 6.14 ± 1.68

Experimental Example 3 Sensory Characteristics of Ginger Tea Prepared by Adjusting Sugar Content

Sensory evaluation results of the ginger tea prepared by adjusting the sugar content are shown in Table 5 below. Basically, the sweetness of sweetness increased proportionally as the sugar content increased, and the ginger score of the highest score was 5.70 in the 70 ° Brix treatment. Overall, 50 ° Brix, which had the lowest sugar content, had the lowest overall composite score of 4.30, and the highest score of 6.30 for the 70 ° Brix, which had the highest sugar content. Ginger tea received the highest score in the sugar content of 70 ° Brix, but the sugar content of 70 ° Brix was too high to be applied to the product, and the sugar content of 60 ° Brix was considered appropriate considering the manufacturing cost of added sugar. The final crystallization was made by adjusting the sugar content to 60 ° Brix.

Sensory Characteristics of Ginger Tea Prepared by Adjusting the Sugar Content Ginger flavor sweetness Comprehensive likelihood 50 ° Brix 3.90 ± 2.08 4.00 ± 1.83 4.30 ± 1.77 60 ° Brix 4.90 ± 1.45 4.90 ± 1.73 5.10 ± 1.60 70 ° Brix 5.70 ± 1.64 6.20 ± 1.87 6.30 ± 1.84

Example 3 Preparation of Ginger Tea in Optimal Blend

The final blending ratio of ginger tea prepared in the form of citron tea determined by combining the sensory evaluation results carried out above is shown in Table 6, and the manufacturing process of the ginger tea is shown in FIG.

Final blending ratio of ginger tea Raw material Ginger slice CMC Carrageenan Sword corn syrup oligosaccharide Sugar Addition amount (%) 20 0.4 0.2 18 18 9 Raw material Ginger Concentrate Ginger diluent Vitamin C Salt Purified water Sum Addition amount (%) 10 1.1 One 0.3 22 100

Experimental Example 4 Quality Change of Ginger Tea During Storage

Ginger tea was prepared according to the final blending ratio, and samples were taken at intervals of two weeks while being stored at 25 ° C. after sterilization.

Quality Changes of Ginger Tea During Storage Storage period (days) Control ¹⁾ 0 15 30 45 microbe
(CFU / g)  Coliform group 2.3 × 10 ² voice voice voice voice  General bacteria 4.2 × 10 ⁴ voice voice voice voice Chromaticity L 30.4 30.5 30.3 30.5 a -0.09 -0.08 -0.09 -0.09 b 11.2 11.2 11.1 11.3 pH 4.12 4.13 4.22 4.15 PH (%) 0.091 0.090 0.091 0.090

¹⁾ Ginger tea measured before sterilization. In microorganisms, E. coli and common bacterial counts were 2.3 × 10 ² and 4.2 × 10 ⁴ , respectively. However, all of them were killed by sterilization and not detected during storage. In the case of color, Ginger tea brightness L value was 30.4, redness a value was -0.08, and yellowness b value was 11.2, but there was no change of color during storage. In addition, the pH and acidity were 4.12 and 0.091% at the beginning, respectively, and it was confirmed that there was no significant change during storage.

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 (7)

A ginger tea composition comprising a ginger slice immersed in a vitamin C solution by immersing the peeled ginger slice pretreated with microacidic electrolyzed water. The method of claim 1,
Ginger tea composition, characterized in that containing 15 to 25% by weight ginger slice. The method of claim 1,
Ginger tea composition wherein the sugar content is adjusted to 55 to 65 ° Brix by adding starch syrup, oligosaccharide, and sugar. The method of claim 1,
Ginger tea composition characterized in that it further comprises carrageenan and CMC (Carboxy methyl cellulose). The method of claim 1,
Ginger tea composition characterized in that it further comprises a ginger concentrate and ginger diluent. The method of claim 1,
Ginger slices containing 20% by weight, ginger composition characterized in that the final sugar is adjusted to 50 ° Brix. Preparing a sliced ginger slice by immersing the peeled ginger slice pretreated with microacidic electrolyzed water in a vitamin C solution;
Method for producing a ginger tea composition comprising the step of adjusting the final sugar concentration by 55 to 65 ° Brix by adding the ginger slices and starch syrup, oligosaccharide, and sugar.

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