KR101195064B1 - Ginger tea composition and making method thereof - Google Patents

Abstract

The present invention is a ginger material prepared by grinding half of the ginger is thinly sliced while the other half of the ginger is removed while maintaining the form; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; A mixed material in which the prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2; To provide a ginger tea composition consisting of sugar; added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar); the present invention is a half of the ginger is removed while thinly sliced while maintaining the form The other half of ginger is prepared by mixing the prepared ginger ingredients with pear juice, bellflower juice, jujube juice, and scrubber juice at a proper ratio for a certain period of time to relieve the spicy taste of ginger, and the unique flavor of ginger It is a very useful invention that maximizes the pharmacological effects of the scent, by allowing the selective eating of ginger according to the consumer's preference and the complementary action of various ingredients.

Description

Ginger tea composition and manufacturing method thereof

The present invention relates to a ginger tea composition and a method for manufacturing the same, and more particularly, the half of the ginger is removed, while thinly sliced while maintaining the form, the other half of the ginger is prepared by grinding the pear juice, bellflower juice, jujube juice, loofah By mixing the liquid ingredients and sugar in juice at an appropriate ratio and aging them for a certain period of time, it reduces the spicy taste of ginger and at the same time utilizes the deep flavor and aroma of ginger. It relates to a ginger tea composition and a method of manufacturing the same that can be expected pharmacological effects of various materials.

In general, ginger means the root stem of ginger, which is a ginger plant. The taste is spicy, slightly warm, and contains a lot of moisture, minerals, and vitamins. It is mainly used as a spice due to its peculiar aroma and spicy taste. It is used as a herbal medicine by inhibiting poison, increasing vitality, covering the inside, and promoting blood circulation. It is used.

As a method for preparing ginger tea, ginger is thinly prepared and then prepared in a sugar, boiled in water whenever necessary, and eaten widely.

However, the above-mentioned method can enjoy the unique aroma and taste of ginger tea, but it is difficult to eat ginger flakes by the spicy taste of ginger. Difficult consumers had the inconvenience of having to spit out.

In addition, the conventional ginger tea manufacturing method is prepared by simply cutting ginger and weighing it in sugar, which does not satisfy the active ingredients contained in the ginger as well as satisfying consumers as a favorite food by the stimulating taste of ginger. There was a problem.

Therefore, the present invention is to solve the above problems, the half of the ginger is removed while keeping the form as it is thinly sliced and the other half of the ginger prepared by grinding the ginger material prepared pear juice, bellflower juice, jujube juice, loofah juice By mixing ingredients and sugar at an appropriate ratio and aging them for a certain period of time, it reduces the spicy taste of ginger, and makes use of ginger's unique deep taste and aroma. It is an object of the present invention to provide a ginger tea composition and a method for producing the same that can maximize the pharmacological effect they have by complementary action.

Ginger tea composition according to the present invention for achieving the above object, a ginger material prepared by grinding half of the ginger, thinly sliced and the other half of the ginger while remaining dry; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; A mixed material in which the prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2; It is characterized in that consisting of; sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar).

In addition, the ginger tea manufacturing method according to the present invention comprises the steps of preparing a ginger material by slicing thinly and grinding the other half of the ginger while maintaining the form half of the ginger removed; Preparing liquid material at a weight ratio of pear juice, bellflower juice, jujube juice, and scrubber juice from 16 to 24: 2 to 6: 1 to 3: 1 to 3; Mixing the prepared ginger material and the liquid material in a weight ratio of 10: 1 to 2 to obtain a mixed material; Adding sugar to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar); The sugar is added to the mixed material in a jar and aged for 6 months or more at room temperature in the shade; characterized in that consisting of.

As described above, the present invention is a half of the ginger is removed while keeping the form as it is thinly sliced and the other half of the ginger prepared by grinding the liquid ingredients and sugar of pear juice, bellflower juice, jujube juice, scrubber juice in a suitable ratio It is produced by aging for a period of time to relieve the spicy taste of ginger, and to make use of ginger's unique deep taste and aroma.It is also possible to selectively eat ginger according to consumers' preferences and to complement the pharmacological effects of various ingredients. It is a very useful invention that can be maximized.

The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

Ginger tea composition according to the present invention, a ginger material prepared by grinding half of the ginger is thinly sliced while the other half of the ginger is removed while maintaining the form; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; A mixed material in which the prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2; Sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar); and consists of the mixed material to which the sugar is added in a jar aged for 6 months at room temperature.

In order to prepare the ginger material, first peel the ginger and wash it, and then remove the water, half of the material is sliced while maintaining the form and the other half is prepared by grinding.

At this time, half of the ginger material is cut into a plate-shaped body having a width of about 0.5 to 2 mm in order to reveal the shape of the ginger, which is easy to drink because the ginger material does not enter the mouth of the consumer when drinking tea. Ginger material can be eaten according to your preference, and it is to enhance consumer's preference by keeping the inherent shape of ginger.

In addition, the rest of the ginger material is prepared by grinding, which is intended to facilitate the aging with mixing with the liquid material, which is a late process, in order to make use of ginger's unique flavor and unique deep taste.

In order to prepare the liquid material, the pear, bellflower, jujube, loofah is given juice using a conventional undiluted extractor, wherein the pear juice, bellflower juice, jujube juice, loofah juice is 16 ~ 24: 2 ~ It is prepared by the weight ratio of 6: 1-3: 1-3.

The use of the liquid material as a juice (stock solution), not as a powder, adds ginger material and sugar together with the liquid material so that the liquid material penetrates well into the ginger material and dissolves in the sugar material when mixed with the liquid material. In order to facilitate the maturation of the liquid, the reason why the liquid material is added to the liquid rather than the powder is because it is inconvenient to drink because the liquid is not dissolved in water when the liquid material is added as a powder material.

At this time, the pear is an alkaline food, the main component is carbohydrate and contains sugars, organic acids such as malic acid, tartaric acid and citric acid, vitamins B and C, fiber and fat, etc. It helps with diuresis, removes sputum and cough, relieves symptoms when you have a sore throat, colds and soreness, helps to treat boils, and also has a detoxifying effect that eliminates hangovers.

In addition, the bellflower is an alkaline food rich in saponin, calcium, iron, minerals, proteins, vitamins, and fiber, and is used for orthodontics, lung fever, tonsillitis and diarrhea in herbal medicine.Efficacy in sputum, cough, bronchitis, sedation, analgesic, fever , Coercive action, anti-inflammatory action, hypoglycemic effect is effective.

In addition, the jujube is the fruit of the jujube tree, the fruit is not only reproductive, but also dried and dried to be used as a confectionery, cooking and medicinal as dried fruit, used as a diuretic, tonic, and emollient in Chinese medicine, to strengthen the heart and make blood flow well. It protects the stomach and spleen, boosts energy, eliminates cough and pain, stabilizes nerves, and removes the toxicity of drugs.

In addition, the scrubber is a perennial herb with a dicotyledonous galvanized ant tower, it is effective in rhinitis, asthma, bronchitis, skin eczema and atopy, sinusitis, enteritis and stiffness, flatulence, detoxification, diuretic effect.

In addition, the juice of the pear, bellflower, jujube, and scrubber at a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3 is to lower the weight ratio of sugar due to the sweet properties of the pear, jujube and scrubber. By the cold, cool, sweet, sour nature of the pear, the flat, spicy, and bitter nature of bellflower, the warm, nontoxic and sweet nature of jujube, and the calm, sweet nature of the scrubber This is to maximize the efficacy of the materials by complementing.

The ginger material and the liquid material prepared as described above are mixed in a weight ratio of 10: 1 to 2 to obtain a mixed material, which is an appropriate ratio for maintaining the intrinsic taste of ginger when the ginger material is more weight than the liquid material. Ginger's peculiar spiciness and aroma are so strong that it is not suitable for drinking. On the contrary, when the ginger material is lighter than the liquid material, the taste and aroma of the liquid material is so strong that it cannot taste the unique taste and aroma of ginger. .

In addition, sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar), which is a content in consideration of consumer's preference, when the mixed material is too sweet or too sweet compared to sugar, which is too sweet. Because it is not sweet or sweet. Of course, you can drink it with a small amount of honey, depending on your preference.

As such, the mixed ingredients added with the proper ratio of sugar are put into jars and matured for 6 months or more at shaded room temperature, which alleviates the spicy taste of ginger, revives the deep taste and aroma of ginger, and the active ingredients of liquid ingredients To soak in.

Prepare ginger tea (comparative example) of the present invention prepared by the above process and ginger tea (comparative example) sold as a control, and then drink it to a total of 50 people of 20 to 55 years of age, the result of flavor, taste The sensory test was carried out by dividing the taste, appearance, and taste.

At this time, the sensory test score was used as a 10-point scoring method to be rated as 1 (very bad) to 10 points (very good), the results are as follows.

Sensory test of Examples and Comparative Examples

	Example	Comparative example
incense	9.2	8.2
flavor	9.6	7.8
Exterior	9.3	7.2
Crust texture	9.1	7.5
Sum	9.3	7.7

As described above, the ginger tea produced according to the present invention was confirmed to have a better aroma, taste, appearance, and eating feeling than commercial ginger tea.

As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto and is intended by those skilled in the art to which the present invention pertains to the technical spirit of the present invention and claims to be described below. Various modifications and variations are possible within the scope of equivalents.

Claims (2)

1. Half of the ginger removed, thinly sliced while maintaining its form, and the other half of ginger prepared by grinding; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; A mixed material in which the prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2; Ginger tea composition characterized in that consisting of; sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar).
   
2. Preparing a ginger material by slicing half of the ginger and removing the thin slice while maintaining the form; Preparing liquid material at a weight ratio of pear juice, bellflower juice, jujube juice, and scrubber juice from 16 to 24: 2 to 6: 1 to 3: 1 to 3; Mixing the prepared ginger material and the liquid material in a weight ratio of 10: 1 to 2 to obtain a mixed material; Adding sugar to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar); Method for producing ginger tea, characterized in that consisting of; the sugar-added mixed material in a jar and aging at room temperature for 6 months or more.