KR101632726B1

KR101632726B1 - Gingerlatte and the method for manufacturing the same

Info

Publication number: KR101632726B1
Application number: KR1020150160905A
Authority: KR
Inventors: 유미영
Original assignee: 유미영
Priority date: 2015-11-17
Filing date: 2015-11-17
Publication date: 2016-06-22

Abstract

The present invention relates to a ginger latte and a method for producing the ginger latte. More particularly, the present invention relates to a ginger latte and a method for producing the ginger latte, Extract, milky water extract, milk and sugar, and a preparation method thereof.

Description

Ginger latte and its manufacturing method.

Ginger contains spicy gingerol and shogaol which warms the body and alleviates cough and sputum, suppresses swelling and pain in the knee joints, has antibacterial and anti-inflammatory properties, It also helps to treat cancer. It also helps digestion and detoxification. Not only has the effect of calming the inflammation and expanding the bronchi, but it also strengthens the heart while strengthening the female reproductive function. .

However, if the ginger is too strong for its taste and ingredients, it may cause discomfort if it can not be controlled properly. It may cause stomach pains and diarrhea due to excessive gastric secretion due to excess gastric secretion, There is a risk of worsening hemorrhagic diseases such as ulcers.

So far, in order to alleviate the taste and ingredients of such strong ginger, ginger is dried to make powder, and a certain amount is mixed with coffee, jujube powder or sugar water, etc., A number of beverages have been developed and sold.

In the prior art of ginger-containing beverages, Korean Patent Laid-Open Publication No. 10-2009-0010838 discloses a tea ginger based tea composition comprising 65 to 75% by weight of a fresh river, 10 to 5% by weight of cinnamon, 20 to 10% by weight of stearic acid, and 5 to 10% by weight of stevioside as a total weight of 100%.

Korean Patent Laid-Open No. 10-2011-0078546 discloses a ginger tea, a ginger tea, a ginger tea, and a ginger tea which are prepared by mixing ginger powder with a coffee flavor or a powder thereof with coffee powder, sugar, Coffee, a ginger coffee mix and a ginger-coffee mix and a process for producing the same are known.

However, since tea or beverages containing ginger contain various herbal medicines, fruits or coffee, there is a problem that it is inadequate for general men and women to drink, It was necessary to develop drinks that can be used by both sexes.

Accordingly, the present inventors have completed the present invention by developing a ginger latte prepared by appropriately mixing lemon juice, jujube extract, milky juice extract, milk and sugar in addition to ginger.

The present invention relates to a ginger composition which is very beneficial to the health of the human body and which is particularly effective for women's diseases and which is appropriately mixed with lemon juice, jujube extract, milky juice extract, milk and sugar so that ginger ingredients can be enjoyed at a cafe or a coffee shop at any time And to provide a ginger latte.

In order to solve the above problems, the present invention provides a ginger latte comprising ginger juice, ginger lemon juice, jujube extract, milky juice extract, sugar, and milk as a solution to the problem.

The ginger solution was prepared by adding 100 g of ginger into 100 liters of water and boiling at 100 캜 for extraction.

The above-mentioned ginger lemon juice is mixed with ginger: lemon at a weight ratio of 100: 4 to prepare juice.

The jujuba extract was prepared by adding 100 g of jujube into 100 liters of water and boiling at 100 ° C for extraction.

The perennial plant extract is prepared by adding 100 g of water to 100 liters of water and boiling at 100 ° C for extraction.

In addition, the present invention provides a method for producing ginger lemon juice, comprising: mixing ginger: lemon at a weight ratio of 100: 4; 100 g of ginger, 100 g of jujube and 100 g of 100 g of water per 100 g of water are boiled at 100 ° C to extract ginger juice, jujube extract and milky juice extract, respectively. Mixing the ginger juice, ginger lemon juice, jujube extract, citrus juice extract, and sugar according to their preferences and heating to prepare a mixture; And mixing the mixture and milk at a weight ratio of 1: 4 to form a milk foam layer.

According to the present invention, the ginger juice with a spicy and intense flavor of ginger is mixed with a jujube extract and a milky juice extract which are good for the body, and a lemon with a refreshing taste, a sugar that can feel a sweet taste, Because the strong taste of ginger is neutralized and the taste is harmonized, consumers can enjoy the ginger latte with various effects by freely drinking and enjoying in the cafe which is frequently visited at any time, thus contributing greatly to the health of the people.

In addition, according to the present invention, if the intakes can not be controlled due to too strong a taste and components, it may cause discomfort, excessive gastric secretion may damage the gastric mucosa, causing gastritis, diarrhea and abdominal pain, In order to compensate for the disadvantages of the ginger component which may worsen hemorrhagic diseases such as gastric ulcer and duodenal ulcer, it is necessary to use the active ingredient contained in the lunar and milky water, the protein contained in citric acid, It has a great effect in that it can be mixed with fat, calcium, and other ingredients.

1 is a photograph of a mixed solution before preparation of ginger latte according to the present invention.
2 is a photograph of a ginger latte manufactured according to the present invention.

The present invention is characterized by a ginger lattice comprising ginger juice, ginger lemon juice, jujube extract, milky juice extract, sugar and milk.

The ginger solution was prepared by boiling 100 g of ginger in 100 liters of water and boiling at 100 캜.

The ginger lemon juice is mixed with ginger: lemon at a weight ratio of 100: 4, and the juice is characterized by the technical feature.

The jujube extract was prepared by boiling 100 g of jujube into 100 liters of water and boiling at 100 ° C.

The perennial plant extract is prepared by boiling 100 g of water per 100 g of water per 100 liters of water at 100 캜.

In addition, the present invention provides a method for producing ginger lemon juice, comprising: mixing ginger: lemon at a weight ratio of 100: 4; 100 g of ginger, 100 g of jujube, and 100 g of water per 100 g of water are boiled at 100 ° C to extract ginger juice, jujube extract and milky juice extract, respectively. Mixing the ginger juice, ginger lemon juice, jujube extract, citrus juice extract, and sugar according to their preferences and heating to prepare a mixture; And mixing the mixture and milk at a weight ratio of 1: 4 to form a milk foam layer.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

First, the ginger latte according to the present invention comprises ginger lemon juice, jujube lemon juice, jujube extract, milky juice extract, sugar, and milk. The ginger lattice is prepared by mixing ginger: lemon at a weight ratio of 100: &Lt; / RTI > 100 g of ginger, 100 g of jujube, and 100 g of water per 100 g of water are boiled at 100 ° C to extract ginger juice, jujube extract and milky juice extract, respectively. Mixing the ginger juice, ginger lemon juice, jujube extract, citrus juice extract and sugar, and heating to prepare a mixture; The mixing ratio of the ginger solution, ginger lemon juice, jujube extract, milky juice extract, sugar, and milk is 1: 4 by weight, It is of course possible to mix them in accordance with the symbol of

Ginger treats cold, fever, headache, headache, vomiting, seawater and sputum caused by cold, and it is also effective in abdominal pain and diarrhea caused by food poisoning. Because it boils ginger in boiling water and drinks tea, 100 g of ginger is put into 100 liters of water It is boiled at 100 ℃ and used as ginger solution.

Jujube is the fruit of the jujube tree. It is not only fertilized but it is also used as confectionery, cooking and medicinal medicine. It is used as a diuretic, tonic, emollient, and strengthens the heart, In addition, 100 g of jujube is put into 100 liters of water, and boiled at 100 ° C to prepare a jujube extract. As a result, use.

The efficacy of the acupuncture is rich in dietary fiber, calcium and minerals, and it exhibits various effects. The antioxidant component flavonoid of the perennial plant has excellent efficacy to remove the harmful oxygen which causes the aging and disease of the human body. It strengthens the liver and pancreas, In order to improve the ability of insulin to promote the transfer of glucose from blood to somatic cells to be used as energy, it is said to be a healthy food given to diabetics by nature. Therefore, in order to mix such useful ingredients, It is put into 100 liters and boiled at 100 ℃ to be used as a perennial extract.

[Production of ginger latte]

First, the mixture ratio of lemon is 4/100 ratio of peeled ginger (1 kg of ginger and 40 g of lemon). After washing with water, peeled ginger and peeled lemon are put into a blender at the above weight ratio, . After preparing the lemon mixture, the mixture was squeezed with a clean cloth to prepare ginger lemon juice.

Next, 100 g of ginger, 100 g of jujube and 100 g of water per 100 g of the ginger were poured into 100 liters of water and boiled at 100 ° C to extract ginger juice, jujube extract and milky juice extract, respectively. Then, 40 g of ginger juice and 840 g , 5 liters of jujube extract, 5 liters of perennial extract, and 600 g of sugar. The mixture was put into a kettle and boiled to prepare a mixture as shown in FIG.

Next, the mixed liquid and milk were mixed so as to have a weight ratio of 1/4, put in a whipper, and rotated for 20 seconds until a thin layer having a milk bubble of about 1 mm was formed to produce a ginger latte as shown in FIG. 2 Respectively.

The foregoing description is merely illustrative of the technical idea of the present invention and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims

A ginger latte composed of ginger juice, ginger lemon juice, jujube extract, milky juice extract, sugar and milk,
100 g of ginger, 100 g of jujube, and 100 g of perennial ginkgo are respectively added to 100 liters of water and boiled at 100 ° C to extract the ginger juice, jujube extract,
The ginger lemon juice was washed with water, and then the ginger peeled off with a knife and the lemon peeled off were mixed with ginger: lemon at a weight ratio of 100: 4, and the mixture was put into a blender and squeezed and squeezed using a clean cloth.
A mixture of the above ginger juice, ginger lemon juice, jujube extract and milky juice extract: milk is mixed at a weight ratio of 1: 4 to form a milk foam layer.

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