KR101743141B1 - Oriental melon grain syrup with contains ginger, and manufacturing method thereof - Google Patents
Oriental melon grain syrup with contains ginger, and manufacturing method thereof Download PDFInfo
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- KR101743141B1 KR101743141B1 KR1020150115799A KR20150115799A KR101743141B1 KR 101743141 B1 KR101743141 B1 KR 101743141B1 KR 1020150115799 A KR1020150115799 A KR 1020150115799A KR 20150115799 A KR20150115799 A KR 20150115799A KR 101743141 B1 KR101743141 B1 KR 101743141B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
Abstract
The present invention relates to a melon juice added with ginger and a process for producing the melon juice. More specifically, the present invention relates to a melon juice added with ginger, and more particularly, to a process for preparing a melon juice by mixing melted melon with crushed melon, The fermentation time can be reduced and the fermentation efficiency can be improved. The sugar content of the prepared melon juice is excellent, and the taste and flavor of the ginger is improved. And a method of preparing the same.
Description
The present invention relates to a melon juice added with ginger and a process for producing the melon juice. More specifically, the present invention relates to a melon juice added with ginger, and more particularly, to a process for preparing a melon juice by mixing melted melon with crushed melon, The fermentation time can be reduced and the fermentation efficiency can be improved. The sugar content of the prepared melon juice is excellent, and the taste and flavor of the ginger is improved. And a method of preparing the same.
Melon ( Cucumis melon L.) is a perennial plant belonging to the genus Cucurbitaceae. It has higher caloric value and vitamins than other fruit and vegetables, and its taste has been favored as a summer fruit due to the taste of Koreans (TY Kim, et ....... al , Pretreatment and storage condition of abnormal fermented oriental melon for fermentation use J. Korean Soc Appl Biol Chem 2006, 49 (3), 202-208;.. KS Kim, et al, Volatile Flavor Components in Watermelon (Citrullus vulgaris S.) and Oriental Melon (Cucumis melo L.). J. Korean. Food Sci. Technol. 1999, 31 (2), 322-328). In addition, the glucose and fructose contained in melon are absorbed in the body to help recovery of fatigue, and the substance that gives a bitter taste to the nipple is cucurbitacin, which is an anti-cancer component. (Kim, Ki-Chul, Ph.D., Physiological changes due to abnormal effects of 'gold-onion', Master's thesis, Chungnam National University, Daejeon, 2002; YS Shin) , et al ., Antioxidant and antimicrobial effects of extracts of water and ethanol of oriental melon (Cucumis melo L. var makuwa Makino), J. Korean Soc . Appl . Biol . Chem . 2008, 51 (3), 194-199 ;...... SK Cha, et al, Manufacture of Fermented Cantaloupe Melon with Lactic Starter Culture J. Korean Food Sci Technol 1993, 25 (4), 386-390).
Melons harvested in summer have a disadvantage in that they are difficult to store as a high-temperature crop having an optimal growth temperature of 22 to 28 ° C and a minimum growth temperature of 10 to 12 ° C and suffering growth inhibition at low temperatures (JD Park, et al ., Extending shelf- life of oriental melon (Cucumis melo L. ) by modified atmosphere packaging. J. Korean. Food Sci. Technol. 2000, 32 (3), 481-490). In addition, the price is sharply shipped in the summer of June, July, and the occurrence of anomalies or abnormalities of about 25% causes economic loss to growers (TY Kim, et al ., Pretreatment and storage condition of abnormal fermented oriental melon for fermentation use. J. Korean Soc . Appl . Biol . Chem., 2006, 49 (3), 202-208). In other words, most of the melon production is consumed in the raw materials, and since the storage stability is low, it is necessary to develop processed food to consume all of the melons in the oversupply period.
Korean Patent Laid-Open No. 10-2015-0055639 relates to a melon jam and a method for producing the melon jam. The melon sugar or sugar is added to the melon juice, and the mixture is heated. After adding pectin and sugar, And a method of manufacturing the same. Korean Patent Laid-Open No. 10-2014-0088627 relates to a melon melon powder and an extract solution, which is agar-agar and water, which is then added at room temperature. After the melon melon extract is added to the melon melon powder, , Melon powder, oligosaccharide, salt and the like are added to the melanin. In addition, Korean Patent No. 10-0232055 relates to a method for producing a melon-dried snack, wherein the melon is peeled, cut and dipped, followed by drying with a hot air dryer, followed by shaking, And a method of manufacturing the same.
A study on the development of processed products using melon has been carried out by the production of melon fermented food (SK Cha, et al ., Manufacture of Fermented Cantaloupe Melon with Lactic Starter Culture, Korean J. Food Sci . Technol . -390), the preparation of melon juice (DH Shin, et al ., Studies on the Production of Watermelon and Cantaloupe Melonjuice. Korean Journal of Food Science and Technology, J. Food Sci . Technol . 215-223), the establishment of quality conditions for dry melon with pre-treatment methods (JG Kim, et. Al ., Quality properties of dried melon with different pretreatments, J. J. Post-harvest Sci . Technol Agri . Products. 1997, 4 (2), 147-153). However, there are few commercialization and industrialization. Therefore, development of a new product for the promotion of consumption of melon and price stabilization is continuously required.
Although the development of foods for processing melons has been proceeding as described above, various processed foods have not been developed so far and the results of the research are insufficient. In addition, when processed into liquid or starchy form rather than dried processed food due to the easily altered and denatured melon characteristic, there is a problem that it is easily deteriorated in manufacturing process, distribution and storage process.
The present invention has been made to solve the above-mentioned problems and provide a necessary technique,
It is an object of the present invention to provide a method for producing a melon juice by mixing melted melon with melasma and then aging and fermenting melon juice, The present invention also provides a method for preparing the same, which comprises adding ginger, which is characterized in that it is not easily deteriorated even during distribution and storage.
It is another object of the present invention to provide a fermented soybean meal containing fermented soybean meal and fermented soybean meal containing fermented soybean meal, And a method for producing the same.
In order to achieve the above object, according to one embodiment of the present invention,
The present invention relates to a process for producing a melon melon, which comprises washing melon melon cleanly and then crushing the Melon melon so that the melon, ovary and shell of melon are all contained therein; A step of grinding the ginger to remove the foreign substance and then crushing the ginger to obtain a ginger crushing product, which is selectively or simultaneously performed before or after the melon crushing step; Mixing the melissa pulp produced in the melon fermentation step with the ginger powder produced in the ginger pulverization step and mixing them to prepare a mixture; Aging and fermenting the fermented product by aging and fermenting the mixture prepared in the mixing step using a low temperature fermentation apparatus; A filtration step of separating the fermented product produced in the aging and fermentation step into a solid and a liquid by filtration; And concentrating the liquid separated in the filtration step using a vacuum concentrator to prepare a crude extract. The present invention also provides a method for producing ginger-added melon juice.
According to the present invention, in the mixing step, 3 to 5 parts by weight of a silica powder and 2 to 5 parts by weight of a ginger powder are added to 100 parts by weight of the melted melon powder, followed by mixing.
According to the present invention, in the aging and fermentation step, the mixture is aged and fermented for 10 to 14 hours in a low-temperature fermentation apparatus maintained at a temperature of 28 to 35 ° C.
In the present invention, in the step of concentration under reduced pressure, the liquid separated in the filtration step is concentrated at a temperature of 63 to 70 ° C using a vacuum concentrator. When the volume before concentration is assumed to be 100%, the volume after concentration To 10% to 20% of the total weight of the composition.
Yet another embodiment of the present invention can provide a melon juice added with ginger, which is produced by the above method.
In the case of melon juice added with ginger prepared according to an embodiment of the present invention, the ginger powder is further added in the course of preparing the melon juice by mixing the melted melon with the melted fish melted and melted and fermenting it, Min, it is possible to prevent the mixture from being denatured and denatured in the process of aging and fermenting to prepare melon juice, and the fermentation time is reduced and the fermentation efficiency is enhanced, and the storage period of the prepared melon juice And the intake period is also increased.
Also, there is an effect that the taste and flavor of ginger is added to the melon juice prepared finally by the addition of the ginger powder, and the flavor is enhanced. In addition to the effective ingredient of melon, the effective ingredient of ginger can be easily ingested in daily life .
In addition, unlike the conventional manufacturing method of preparing the sweet potato juice by heating and concentrating the melon juice according to an embodiment of the present invention, the fermented product aged and fermented is separated into a solid matter and a liquid phase, The concentrate is concentrated at a low-temperature negative pressure using a concentrator to produce a melon juice. The melon juice can be prevented from being lost as much as possible when the melon juice is prepared by the conventional method, There is an advantage that a melon preparation can be produced.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a melon juice added with ginger according to an embodiment of the present invention. FIG.
FIG. 2 is a photograph of a melon prepared with ginger added according to an embodiment of the present invention and a melon prepared with a conventional preparation method without adding ginger.
Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.
Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.
In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.
The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.
The present invention relates to a melon juice added with ginger and a process for producing the melon juice, and a method for producing the melon juice added with ginger according to the present invention is characterized in that the melon is cleaned and then washed A melon melted in the same manner as melted melon; A step of grinding the ginger to remove the foreign substance and then crushing the ginger to obtain a ginger crushing product, which is selectively or simultaneously performed before or after the melon crushing step; Mixing the melissa pulp produced in the melon fermentation step with the ginger powder produced in the ginger pulverization step and mixing them to prepare a mixture; Aging and fermenting the fermented product by aging and fermenting the mixture prepared in the mixing step using a low temperature fermentation apparatus; A filtration step of separating the fermented product produced in the aging and fermentation step into a solid and a liquid by filtration; And concentrating the liquid separated in the filtration step using a vacuum concentrator to prepare crude filtrate.
Hereinafter, a method for producing a melon juice added with ginger (hereinafter also referred to as "melon juice") according to an embodiment of the present invention will be described in detail. The melon juice added with ginger according to one embodiment of the present invention can be more clearly understood by the following production method.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a melon juice added with ginger according to an embodiment of the present invention. FIG.
First, a melon crushing step can be performed (S 100 ).
After the melon has been cleanly cleaned, the melon is washed cleanly, and then the melon melted so as to include both the flesh, ovary and skin of the melon is pulverized in the melted melon.
Melon is a representative fruit of summer with a calorie of 31 기준 based on 100g, 7.42g of carbohydrate, 0.76g of protein, 0.17g of fat, rich in vitamin A and vitamin C and more than 90% of moisture.
In the melon crushing step, the melon is cleaned and then crushed into melted melon so that it contains both the flesh, ovary and shell of the melon, thereby producing the melon melon. This can be characterized in that the melon, It has been reported that a lot of effective ingredients are contained and that the tap of melon contains cucurbitacin, which is an anticancer component, and it is said to be effective in acute gastroenteritis, paralysis and the like as it has been prescribed in Jinhae, Gadam, constipation, It is preferable not to remove it. In other words, all the parts of melon are used as raw materials for the preparation of the melon, so that the loss of the effective ingredient of melon contained in the melon preparation is minimized.
According to one embodiment of the present invention, in order to prevent corruption along with melon and to add melted ginger and malt to improve the flavor and aroma, , Other synthetic flavoring agents or synthetic coloring agents and artificial sweeteners are not added.
Thus, while the natural sweetness of melon is expressed in melon juice, it is beneficial for health and has an excellent flavor and flavor, while it lacks sweetness rather than the other synthetic flavoring agent, synthetic coloring agent or artificial sweetener prepared by adding artificial sweetener There is a possibility of feeling. Therefore, although not limited thereto, it is preferable to use melon which indicates sugar content of 14 brix or more in melon and others of melon.
Accordingly, in order to produce melon juice containing natural sweetness and flavor inherent in melon in the present invention, the melon which exhibits a sugar content of 14 brix or more is selected, and then cleaned thoroughly, and all of the melon, ovary and shell of melon The thus-melted melon is put into a pulverizer as it is, and pulverized into a slurry form to prepare melon melon.
Next, the ginger crushing step may be performed (S 200 ).
The ginger is washed, only the foreign substance is removed, and the ginger is pulverized to obtain a ginger pulverized product.
This step is not necessarily limited to the above-mentioned melon crushing step and time-series thermo-stepwise, but may be carried out selectively at the same time as before or after the melon crushing step.
Ginger (Zingiber officinale Roscoe) is native to tropical Asia and is a perennial herbaceous plant belonging to the ginger family. Its rootstock has a unique taste and aroma and is one of the palatable spices widely used worldwide (Kim JS, Koh MS , Kim YH, Hong JS (1991) Volatile flavor components of Korean ginger (Zingber officinale Roscoe). Korean J Food Sci Technol , 23 (2), 141-149). In Korea, the ginseng tea is especially loved by Koreans for its appetite promotion, digestion promotion, and health-oriented purpose. Especially, ginger tea is loved not only for Koreans but also for foreigners by its fragrance and taste (Chang MS, Kim JG, Kim GH consumer's perception of fresh-cut root vegetables, Korean J Food Cookery Sci . 26 (5), 649-654).
In particular, 6-gingerol, which is the main component of the essential oil component of ginger, has been studied for its antioxidant and anti-inflammatory properties (Lee MH, Kim KT, Kim SS Antimicrobial activity of ginger (Zingiber officinale Roscoe) oleoresin by supercritical fluid extraction J Food Hyg Safety , 27 (2), 109-116). In addition, ginger-like extracts have been reported to inhibit bacterial growth in meat, and their pharmacological efficacy has also been recognized, and they have also been used as therapeutic agents and disinfectants for digestive supplements, nausea, dizziness, abdominal pain, back pain and diarrhea EJ (2012) Quality characteristics of muffins containing ginger juice. Korean J Culinary Research , 18 (5), 256-266).
In addition, ginger extract has high polyphenol content and excellent antioxidant ability and thrombolytic activity. The addition of ginger juice inhibited the growth of microorganisms and prolonged the storage period. The ginger extract showed high antioxidative and thrombolytic ability, and the addition of ginger juice Sikhye has also been reported that microbial growth is inhibited and the storage period is prolonged and the preference of sikhye increases and the quality of sikhye improves. (Seok Mi Sook (2014) Quality characteristics of sikhye added with ginger juice, Master Thesis).
That is, since ginger contains a large amount of essential oil components, it exhibits bactericidal effect against microorganisms such as typhoid bacteria and cholera bacteria. Thus, when ginger is added in the process of aging and fermenting the mixture, cross- It is possible to prevent the mixture from becoming denatured and denatured during aging and fermentation.
In the present invention, in order to prevent the degeneration and denaturation of the melon containing a large amount of water by aging and fermenting it in the process of preparing the melon, and to increase the shelf life of the prepared melon juice, And the ginger is added together in the process. In addition, the fermentation efficiency can be improved since the fermentation time and the fermentation time can be shortened by about 10 to 20%, as compared with the case of preparing the melon juice without adding ginger by adding ginger in the process of preparing the melon juice.
Therefore, according to one embodiment of the present invention, ginger is washed and only foreign substances are removed, and the ginger is pulverized into a slurry in the form of a slurry to prepare a ginger powder, and then mixed with the melted product of the melon to prepare melon juice .
Next, a mixing step may be performed (S 300 ).
The mixing step may be performed in which melamine powder and ginger powder produced in the step of grinding ginger are added to the melted melon produced in the melon fermentation step and then mixed to prepare a mixture.
According to one embodiment of the present invention, in the mixing step, 3 to 5 parts by weight of a silica powder and 2 to 5 parts by weight of a ginger powder are added to 100 parts by weight of the melted glass powder and then mixed.
In the case of mixing less than 3 parts by weight of the cellulose wax with respect to 100 parts by weight of the melon powder, the weight ratio of the cellulose to the total weight of the mixture is too low so that the mixture is not properly aged and fermented When the fermentation process is performed in a short time while the fermentation process is performed while the fermentation process is performed while the fermentation time is decreased when the fermentation is performed after the addition of the saccharide in a ratio exceeding 5 parts by weight, There is a possibility that the quality of the melon preparation is lowered.
When 100 parts by weight of the melon powder is added at a ratio of less than 2 parts by weight and then mixed, the weight ratio of the ginger powder to the total weight portion is too low, so that the ginger flavor And there is a possibility that the flavor is not expressed, and there is a possibility that the ginger powder which is a preservative function is insufficiently contained, thereby causing deterioration and denaturation in the later aging and fermentation process, and the shelf- There may be a problem that the function is deteriorated in the case of FIG. In addition, when the ginger powder is added in a ratio exceeding 5 parts by weight and mixed, the intense flavor and flavor peculiar to ginger are contained in the melon juice too much, so that the original flavor and flavor of the melon may be lost in the melon juice, The flavor and flavor of the ginger is too strong, and the sweet taste is neutralized, and there is a possibility that the preference and the preference of the consumer are lowered in the preference of the taste and flavor.
Therefore, in the mixing step, it is most preferable to add 3 to 5 parts by weight of the cellulose powder and 2 to 5 parts by weight of the ginger powder to 100 parts by weight of the melted food of the melon, and mix to prepare a mixture.
Next, the fermentation and fermentation steps can be performed (S 400 ).
The mixture prepared in the mixing step may be aged and fermented using a low temperature fermentation apparatus to perform a fermentation and fermentation step of producing a fermented product.
According to an embodiment of the present invention, in the aging and fermentation step, the mixture is aged and fermented for 10 to 14 hours in a low-temperature fermentation apparatus maintained at a temperature of 28 to 35 ° C.
In the present invention, the mixture prepared in the mixing step may be aged and fermented in a low-temperature fermentation apparatus maintained at a temperature of 28 to 35 ° C. This is because the fermentation efficiency is enhanced while the unique flavor and flavor of melon and ginger Is not lost.
When fermented and fermented for less than 10 hours in a low-temperature fermentation equipment maintained at a temperature of less than 28 ° C in the fermentation and fermentation stages, the mixture is not aged and fermented properly and the flavor of the melon and ginger There is a possibility of deterioration and degeneration even after the production of the product, so that the shelf life is short and the functionality and quality may be lowered. In addition, when fermenting equipment kept at a temperature exceeding 35 캜 is aged for more than 14 hours, it is fermented at a relatively high temperature for a long time, and flavor of melon and ginger is lowered. There is a possibility that productivity may be lowered.
Thus, in the fermentation and fermentation step, it is most preferred that the mixture is aged and fermented in a low-temperature fermentation apparatus maintained at a temperature of 28 to 35 DEG C for 10 to 14 hours.
Next, the filtration step may be performed (S 500 ).
The fermentation product produced in the fermentation and fermentation step may be filtered to separate a solid and a liquid.
When the fermented water is not separated into a solid and a liquid, a concentrated fermentation step is carried out to prepare a melon juice. The melon juice is not transparent and the feeling of foreign body is felt in the process of consuming the melon juice, Therefore, the fermented product produced in the fermentation and fermentation stage is separated by filtration to separate into solid and liquid, and then separated It is preferable to prepare melon juice.
Next, a reduced pressure concentration step may be performed (S 600 ).
The separated liquid in the filtration step may be concentrated using a vacuum concentrator and then subjected to a vacuum concentration step of preparing crude purple.
According to one embodiment of the present invention, in the decompression concentration step, the liquid separated in the filtration step is concentrated at a temperature of 63 to 70 DEG C by using a vacuum concentrator. When the volume before concentration is 100%, the volume after concentration Is concentrated to a concentration of 10 to 20% of the volume before the concentration.
Conventionally, a fermented product having been prepared by fermenting a fermented product in a fermented state by adding a potassium salt in the process of preparing a crude oil, and then heating the fermented product directly to a pot at 90 ° C or higher to evaporate water. However, in the case of the conventional method, when moisture contained in the fermentation product is evaporated at a high temperature, there is a fear that the flavor of the food ingredient is lost through the evaporation of steam. Thus, the flavor of the final product is reduced, There is a drawback that it becomes insufficient. In addition, there is a problem that productivity is deteriorated due to a long cooking time of the fermented product, and the labor is increased during the manufacturing process, thereby decreasing the economical efficiency.
Accordingly, in the present invention, when crude oil is not produced by a conventional method for preparing a crude oil, the liquid separated in the filtration step is concentrated at a temperature of 63 to 70 ° C using a vacuum concentrator, but assuming that the volume before concentration is 100% , And concentrating the mixture so that the volume after concentration is 10 to 20% of the volume before concentration.
When the temperature at the time of the concentration under reduced pressure is maintained at less than 63 캜, it takes too much time to concentrate such that the volume after concentration is 10 to 20% of the volume before concentration, assuming the volume before concentration to be 100% And it is concentrated by applying a long time temperature. Therefore, the flavor and flavor of melon and ginger may be lowered during the concentration process. In addition, if the temperature at the time of the concentration under reduced pressure is maintained to be higher than 70 ° C, the concentration time can be shortened, but the loss rate of flavor and flavor of melon and ginger may be increased by being concentrated at a relatively high temperature , There is a possibility that the quality of the melon juice prepared finally is lowered, and there is a fear that the preference and preference of the consumers for the taste are reduced.
Assuming that the volume before concentration is 100%, if the concentration is such that the volume after concentration is less than 10% of the volume before concentration, the concentration time becomes longer and the yield of the melon juice is lowered, resulting in lowering of economic efficiency and productivity . Further, when the volume before concentration is assumed to be 100%, when the volume after concentration is concentrated to exceed 20% of the volume before the concentration, the concentration time is advantageously reduced, but the moisture content is excessively left, It may be in a diluted state and contains a lot of water. As a result, the sugar content is lowered, resulting in a problem that the taste or taste of the consumer is lowered. Also, It is not desirable because there is a possibility of tipping.
Therefore, in the step of concentration under reduced pressure, the liquid separated in the filtration step is concentrated at a temperature of 63 to 70 ° C using a vacuum concentrator. When the volume before concentration is 100%, the volume after concentration is 10-20 %.
Hereinafter, the melange preparation of the melamine preparation of the examples prepared according to the embodiment of the present invention and the melamine preparation of the comparative example prepared different from the one embodiment of the present invention were prepared, And the sensory test and the sensory test were conducted. The melon juice added with ginger according to one embodiment of the present invention can be understood more clearly by the sugar content measurement and the property test and the sensory test described later.
[ Example One]
According to one embodiment of the present invention, melon juice added with ginger was prepared.
1. Melting stage of melon (S 100 )
After washing the melon clean, the melon was crushed as it was washed to include all of the flesh, ovary and skin of the melon, and about 10 kg of the melon crushed product was produced.
2. Ginger crushing step (S 200 )
The ginger is washed, and only the foreign substance is removed. Then, the ginger is pulverized to obtain about 1 kg of ginger pulverized product.
3. Mixing step (S 300 )
Approximately 400 g of a glue meal and about 200 g of a ginger powder are added to about 10 kg of the melon pulverized product, followed by mixing to prepare a mixture.
4. Aging and fermentation phase (S 400 )
The mixture is aged and fermented in a low temperature fermentation apparatus maintained at a temperature of about 30 to 32 DEG C for about 12 hours to produce a fermentation product.
5. Filtration step (S 500 )
The fermented product is separated by filtration into solid and liquid.
6. Decompression Concentration Step (S 600 ).
The liquid separated in the filtration step was concentrated at a temperature of about 65-67 ° C using a vacuum concentrator. When the volume before concentration was assumed to be 100%, the filtrate was concentrated under reduced pressure until the volume after concentration reached about 15% .
[ Example 2]
According to one embodiment of the present invention, melon juice added with ginger was prepared.
The preparation was carried out in the same manner and under the same conditions as in Example 1, except that about 300 g of the ginger-pulverized product was added in the mixing step to prepare the melon juice.
[ Example 3]
According to one embodiment of the present invention, melon juice added with ginger was prepared.
The preparation was carried out in the same manner and under the same conditions as in Example 1, except that about 400 g of the ginger-ground product was added in the mixing step to prepare the melon juice.
[ Example 4]
According to one embodiment of the present invention, melon juice added with ginger was prepared.
The same procedure and the same conditions as in Example 1 were used except that about 500 g of the ginger pulverized product was added in the mixing step to prepare a melon syrup.
[ Comparative Example One]
According to one embodiment of the present invention, a melon juice was produced, but the ginger crushing step was omitted and melon juice was prepared without adding ginger powder in the mixing step. That is, the preparation was carried out in the same manner and under the same conditions as in Example 1 except that no ginger powder was added in the mixing step.
[ Comparative Example 2]
According to one embodiment of the present invention, a melon juice was prepared, and in the mixing step, the melted juice was added in an amount smaller than that defined in the present invention to prepare a melon juice. That is, the preparation was carried out in the same manner and under the same conditions as in Example 1, except that about 100 g of the ginger-pulverized product was added in the mixing step.
[ Comparative Example 3]
According to one embodiment of the present invention, a melon juice was prepared, and in the mixing step, melon juice was added in an amount exceeding that defined in the present invention to prepare melon juice. That is, the preparation was carried out in the same manner and under the same conditions as in Example 1, except that about 600 g of the ginger-pulverized product was added in the mixing step to prepare the melon juice.
[ Comparative Example 4]
According to one embodiment of the present invention, a melon juice was prepared, and in the mixing step, melon juice was added in an amount exceeding that defined in the present invention to prepare melon juice. That is, the preparation was carried out in the same manner and under the same conditions as in Example 1, except that about 800 g of the ginger-pulverized product was added in the mixing step.
[ Comparative Example 5]
According to one embodiment of the present invention, a melon juice was prepared, and in the mixing step, melon juice was added in an amount exceeding that defined in the present invention to prepare melon juice. That is, the preparation was carried out in the same manner and under the same conditions as in Example 1, except that about 1.2 kg of ginger-pulverized product was added in the mixing step to prepare a melon juice.
[ Comparative Example 6]
According to one embodiment of the present invention, a melon juice was produced by concentrating the fermented product under reduced pressure at a temperature higher than the temperature defined in the present invention at a reduced pressure concentration stage. That is, the preparation was carried out in the same manner and under the same conditions as in Example 1, but concentrated at a temperature of about 90 캜 or higher in the step of concentration under reduced pressure to prepare a melon juice.
[ Comparative Example 7]
According to one embodiment of the present invention, melon juice was produced by concentrating the melon juice at a reduced pressure concentration stage under reduced pressure such that a volume larger than the volume after concentration defined in the present invention remained. That is, it was prepared in the same manner and under the same conditions as in Example 1 except that, when the volume before the concentration was assumed to be 100% in the step of concentration under reduced pressure, the concentrated melon juice was concentrated under reduced pressure until the volume after concentration reached about 40% .
[ Comparative Example 8]
According to an embodiment of the present invention, a melancholic preparation is prepared by omitting the step of concentration under reduced pressure and heating the melanin by directly heating the melanin at a temperature of about 90 ° C or higher, which is a conventional method. That is, the fermented broth was prepared in the same manner and under the same conditions as in Example 1 except that the separated fermentation broth was placed in a pot and directly heated to 90 ° C or higher to give a volume of 100% before the broth. %, Respectively.
[ Comparative Example 9]
According to one embodiment of the present invention, a melon juice was prepared by a conventional method without preparing a melon juice. The ginger pulverization step was omitted and no ginger powder was added at the mixing step. The step of concentrating the ginger was omitted, and the conventional method was heated by directly heating at a temperature of about 90 ° C or higher to prepare melon juice. That is, in the mixing step, the ginger powder is not added at all, only the malt is added, and the mixture is aged and fermented. After filtration, the separated fermentation broth is put into the pot and directly heated to 90 ° C or higher. Assuming 100%, the melon juice was prepared by boiling until the volume after the boiling became about 15%.
[Sugar measurement and Statistical observation exam]
The sugar content and the properties of the melon juice prepared according to Example 2 and the melon juice prepared according to Comparative Example 9 were measured and the results were as shown in Table 1 below.
As a result of the measurement of the sugar content and the observation of the properties thereof, the melange preparation of Example 2 produced according to an embodiment of the present invention showed a sugar content of 64 brix, and the color was purple brown, and it was confirmed that it did not deteriorate at room temperature. On the other hand, according to the embodiment of the present invention, the melange preparation of Comparative Example 9 produced by the conventional method without producing the melange preparation was found to have a sugar content of 57 brix, the hue was light brown, Respectively.
As described above, the photographs of the melon juice of Example 2 and the melon juice of Comparative Example 9 are shown in FIG. 2, and the results of analysis of the nutrients contained in the melon juice of Example 2 and the melon juice of Comparative Example 9 Are shown in Table 1 below.
As a result of the sugar content measurement and the property observation test of the melange preparation of Example 2 prepared in accordance with one embodiment of the present invention and the melange preparation of Comparative Example 9 prepared by the conventional method, And the content of calories and the content of saccharides contained in the melon juice were small and the sugar content was high. As a result, the inventive melanin Was more superior in taste and nutrition than the melon juice prepared by the conventional method.
[Sensory Test]
The sensory test for the above Examples and Comparative Examples is carried out.
As described above, the melange preparation of Example 1, Example 2, Example 3 and Example 4 prepared according to one embodiment of the present invention and the melange preparation of Comparative Example 1 prepared without addition of the ginger powder were mixed In Comparative Example 2, which was prepared by adding ginger pulverized product in an amount exceeding the amount defined in the present invention, in Comparative Example 2, in which the ginger pulverized product was added in an amount less than that defined in the present invention. The volume of the volume after the condensation defined in the present invention defined in the present invention at the concentration stage of concentrated melon juice of Comparative Example 6 prepared by concentrating the fermented product under reduced pressure at a higher temperature than the temperature defined in the present invention at the stage of concentrated melon juice, And the concentrated solution was concentrated, and the concentrated solution was concentrated in vacuo to give a solution of the compound of the formula The oyster juice and the ginger crushing step of Comparative Example 8 were omitted and the ginger powder was not added in the mixing step. The ginger powder was not added in the mixing step, and the conventional method of heating at about 90 ° C or higher was directly applied, The sensory evaluation was carried out on the melon juice of Comparative Example 9, which was prepared by the method described above.
The sensory evaluation was carried out by randomly selecting 200 juvenile and adult male and female panelists aged from 10 to 60 years old to taste the melon juice prepared in Examples 1 to 4 and Comparative Examples 1 to 9, Fragrance, color and flavor were evaluated using a 10-point evaluation method. The results are shown in Table 2 below.
* Sensory test value (10: very good, 0: very bad)
Table 2 shows the average value of the sensory test for 200 persons of adolescents and adult men and women aged 10 to 60 years old. The melancholic hearths of Examples 1 to 4 prepared according to one embodiment of the present invention were compared with those of Comparative Example Were more excellent than those of the melon jujube prepared by the above methods.
As shown in Table 1, in the melange preparation of Examples 1 to 4 prepared according to the embodiment of the present invention, melted melon was mixed with crushed powder of melon melon, followed by aging and fermentation, The addition of an appropriate amount of pulverized material further enhances the flavor of ginger added to the final prepared melon juice by adding the effective ingredient of ginger. The liquid phase separated from the fermented product is subjected to low pressure sound pressure , It is possible to produce a melon juice with high sugar content while avoiding the loss of the original flavor of melon as much as possible.
On the other hand, it was evaluated that the flavor, flavor and flavor of the melon syrup of Comparative Example 1, which was prepared without addition of the ginger powder, was not better than that of the melon syrup of the Examples because the taste and flavor of the ginger were not included , And the ginger powder was added in the mixing step. However, even in the case of the melange preparation of Comparative Example 2 in which the ratio lower than that defined in the present invention was added, the ginger was included, And the flavor was not properly expressed. As a result, the taste, flavor and flavor of the melon juice of the examples were not as good as those of the comparative example 1.
In addition, in the mixing step, the ginger pulverized product was added so that a higher proportion than the amount defined in the present invention was added, and the flavor and taste of the ginger-specific melancholic preparation of Comparative Examples 3 to 5 was so excessive that the taste and flavor Was lower than that of the melon juice of the example. It was confirmed that as the content of the added ginger powder was increased, the degree of preference for taste, flavor and flavor was gradually reduced.
In addition, the melange preparation of Comparative Example 6, which was produced by preparing the melange preparation according to an embodiment of the present invention, wherein the melted melange preparation was carried out at a temperature higher than the temperature defined in the present invention at the reduced-pressure concentration stage, The flavor and flavor of melon and ginger were lost and the preference for flavor and flavor was particularly reduced. The volume of the fermented product after concentration at the reduced pressure concentration stage was lower than that after the concentration defined in the present invention The melon juice of Comparative Example 7 prepared by concentrating less than the melon juice of the example so as to take up a large volume showed that the melon juice was too dilute and contained a lot of water, Color and flavor. ≪ / RTI >
Further, unlike the reduced-pressure concentration step according to the present invention, the melon flavor of the melon and ginger of Comparative Example 8, which was prepared by heating directly by heating at a temperature of about 90 ° C or higher, And it was found that consumers' preference and preference for flavor and aroma were reduced.
Particularly, the melon preparation of Comparative Example 9, which was prepared by heating in a conventional manner without directly adding ginger powder in the mixing step and without heating and concentrating the melted product by the conventional method, And the consumer's preference for flavor and aroma was not enough to be lost. Of course, the color of the prepared melon juice was light brown compared with the color of the melon juice of the example, And the taste and flavor were lowered and the taste and flavor were lowered in taste and flavor, and flavor, flavor, color, and flavor were found to be unsatisfactory.
In conclusion, the melon juice added with ginger prepared according to an embodiment of the present invention is prepared by mixing melted fish with crushed ground melon and then aging and fermenting it to further add ginger powder in the process of preparing melon juice It is possible to prevent the mixture from being denatured and denatured during the aging and fermentation process for preparing the melon juice by adding the active ingredient of ginger. The fermentation time is reduced and the fermentation efficiency is improved, The preservation period and the intake period of the ginger are also increased. The addition of the ginger powder gives the flavor and aroma of the ginger added to the melon juice prepared finally, and the flavor is enhanced. In addition to the effect of the melon, There is an advantage that it can be easily ingested in everyday life. Unlike the conventional preparation method in which morning juice is produced by heating and concentrating the melon juice according to an embodiment of the present invention, the fermented product after aging and fermentation is separated into a solid matter and a liquid phase, The concentrate is concentrated at a low-temperature negative pressure using a concentrator to produce a melon juice. The melon juice can be prevented from being lost as much as possible when the melon juice is prepared by the conventional method, It was confirmed that the preference of the melon can be improved because the melon juice can be produced.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled 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. something to do.
Claims (5)
A step of grinding the ginger to remove the foreign substance and then crushing the ginger to obtain a ginger crushing product, which is selectively or simultaneously performed before or after the melon crushing step;
3 to 5 parts by weight of a silica powder and 2 to 5 parts by weight of a ginger powder produced in the step of grinding ginger are added to 100 parts by weight of the melted melon produced in the melon fermentation step and then mixed to prepare a mixture ;
Aging and fermenting the fermented product by aging and fermenting the mixture prepared in the mixing step in a low temperature fermentation apparatus maintained at a temperature of 28 to 35 ° C for 10 to 14 hours;
A filtration step of separating the fermented product produced in the aging and fermentation step into a solid and a liquid by filtration; And
The liquid separated in the filtration step is concentrated at a temperature of 63 to 70 DEG C by using a vacuum concentrator. When the volume before concentration is assumed to be 100%, the volume after concentration is reduced to a concentration of 10 to 20% Wherein the concentrated ginger is added to the ginger.
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| KR20220106289A (en) | 2021-01-22 | 2022-07-29 | 농업회사법인 안동반가 주식회사 | Ginger jam, and manufacturing method thereof |
| KR20230089049A (en) | 2021-12-13 | 2023-06-20 | 안동종가문화원 주식회사 농업회사법인 | Ginger syrup, and manufacturing method thereof |
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| KR101986810B1 (en) * | 2017-11-17 | 2019-06-11 | 다정다감협동조합 | Manufacturing method for ginger spread and ginger spread manufactured by the same |
| KR102013038B1 (en) * | 2017-12-13 | 2019-08-21 | 성주군(농업기술센터) | A method of manufacturing a oriental melon sugar with non-thermal and concentration process and a oriental melon smoothie using the same |
| KR102308137B1 (en) * | 2019-11-29 | 2021-10-01 | 장덕심 | Manufacturing method of ripe persimmon puree with ginger and ripe persimmon puree with ginger manufactured by the same |
| KR102464690B1 (en) * | 2020-08-20 | 2022-11-08 | 주식회사 케이에프 | Sugar Free Ginger Syrup and methode of manufacturing thereof Using NFC Manufacturing Method |
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| KR100748263B1 (en) * | 2006-04-27 | 2007-08-10 | 김명자 | Grain syrup/taffy applying a pear and a platycodon and the manufacturing method thereof |
| KR101541107B1 (en) * | 2014-09-05 | 2015-07-31 | 박미숙 | Oriental melon grain syrub manufacturing method and oriental melon grain syrub |
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| KR100232055B1 (en) | 1997-05-26 | 1999-12-01 | 김동태 | Melon snack |
| KR101536714B1 (en) | 2012-11-05 | 2015-07-21 | 남주현 | Oriental Melon Yanggeng and manufacturing method thereof |
| KR20150055639A (en) | 2013-11-13 | 2015-05-22 | 남주현 | Oriental Melon Jam and Manufacturing Method Thereof |
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| KR100748263B1 (en) * | 2006-04-27 | 2007-08-10 | 김명자 | Grain syrup/taffy applying a pear and a platycodon and the manufacturing method thereof |
| KR101541107B1 (en) * | 2014-09-05 | 2015-07-31 | 박미숙 | Oriental melon grain syrub manufacturing method and oriental melon grain syrub |
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| KR20220106289A (en) | 2021-01-22 | 2022-07-29 | 농업회사법인 안동반가 주식회사 | Ginger jam, and manufacturing method thereof |
| KR20230089049A (en) | 2021-12-13 | 2023-06-20 | 안동종가문화원 주식회사 농업회사법인 | Ginger syrup, and manufacturing method thereof |
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