KR101836006B1 - manufacturing method of granulated ginger based on ginger - Google Patents

Abstract

The present invention relates to a method for preparing a granular ginger product by using ginger as the main ingredient. According to the present invention, the method for preparing a granular ginger product can preserve most of the substances beneficial to the human body without losing the unique substances of the ginger due to direct heating by using a processing of steaming the ginger with water and vacuum-drying the same at a low-temperature as well as converting the gingerol dissolved in the essential oil to shogaol in the process, thereby significantly reducing the strong spicy taste of ginger and enhancing the slightly spicy and sweet fragrance thereof. Furthermore, the method can increase the shogaol content to significantly enhance the pharmacological effects such as antioxidative and anti-inflammatory effects, thereby raising the body temperature and lowering the blood cholesterol as well as providing an excellent detoxing food product for strengthening the digestive function to enhance the detoxification function in the body. The granular ginger product prepared by using the method has the reduced spicy taste and fragrances compared to a conventional ginger powder product to be easily consumed, includes lemon juice, allulose, and white sugar to add sweet and sour flavors to enhance the taste. The allulose included in the granular ginger product has the same sweet taste as conventional sugar while cutting down the calories to 1/10 of sugar, thereby enhancing the sweet taste and reducing the side effects of sugar to support a healthy diet.

Description

[0001] The present invention relates to a method of manufacturing a granulated ginger based on ginger,

More particularly, the present invention relates to a method for producing ginger, and more particularly, to a method for producing ginger using ginger as a main ingredient, which comprises mixing ginger with dried ginger and pulverizing the ginger into fine powder to prepare lemon juice, alululose, To a granule.

In addition, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide ginger containing functionalities at the same time, but it is formed in the form of fine granules, thereby providing a simple and convenient method of carrying and storing, The present invention relates to a method for producing granulated ginger, which comprises ginger as a main ingredient which can be easily and rapidly ingested by mixing the ingredients with water.

Ginger has been cultivated in Korea since the 1930s. Ginger has a diuretic effect. It exerts a sweat and a good urine to remove swelling. Especially in women, it is effective in coldness and frigidity. It is said that it is effective to drink a cup of ginger tea every day, but the reason why ginger has been used only as a food spice is that it has a peculiar taste of ginger Because of the strong odor, it was difficult to eat easily and easily.

Conventional techniques for solving the above problems have provided ginger powder as disclosed in Korean Patent Laid-Open Publication No. 10-2016-0012759 to provide a health supplement. However, such a conventional method for producing ginger granules is essential But it must be mixed with water.

Accordingly, the present invention overcomes the above-mentioned problems. It increases the pharmacological effect inherent to ginger, significantly reduces the specific pungency, adds sweetness and lemon juice to facilitate ingestion, and enables easy ingestion, The method of manufacturing ginger is to provide ingestibility but in the form of granules so as to simplify carrying and storage, and to overcome the above-mentioned problems. In addition, the ginger's unique pharmacological effect is increased, And the sweetness and lemon juice are added to facilitate the ingestion of the ginger. The present invention relates to a method for producing granulated ginger, which can be easily taken while at any time.

The present invention

A pretreatment step in which the ginger is cut and cleaned to remove the soil completely between the pieces, and the slice is cut into a slice with a thickness of 1 to 2 mm without peeling the skin;

A steaming step of steaming the cut ginger with steam;

Drying the cooked ginger at low temperature in vacuum;

A grinding step of making the dried gun ginger into a powder having a particle size of 100 to 180 mesh;

A metal detection test step of passing the pulverized dried ginger powder through a magnet to inspect the flour;

Mixing and stirring the above dried ginger powder as a main raw material, purified water as a raw material, sugar (alululose, pure white sugar), lemon juice, jujube concentrate, etc., and stirring;

A granulation step of making a mixture of the dry ginger powder and a raw material, purified water, sugar (alululose, white sugar), lemon juice, jujube concentrate and the like into fine granules; And the like.

The granulated ginger made by the present invention has a lower pungency and flavor than the conventional ginger powder, and thus it has no resistance to ingestion. Moreover, it is possible to add a lemon juice, alululose, and white sugar to add a sour taste and sweet taste, Provides advantages.

The present invention also relates to a method for producing ginger, which has the same effect as that of conventional sugar, but which has the effect of providing sweetness and reducing the side effect of sugar by half, by adding alululose, which is a natural calorie of 1/10 calorie of sugar, Can be provided.

The granular ginger obtained by the method of producing granular ginger using the ginger as the main material provided in the present invention can simultaneously take the food containing the function of ginger and can easily store it for a long time in a portable and sanitary state, It is effective to easily ingest granular ginger mainly containing ginger for prevention at any time.

The ginseng's medicinal effects include stimulating the secretion of digestive juices and promoting gastrointestinal motility. It helps improve appetite, helps digestion and absorption, eliminates cold air, stops the vomiting, removes wind and swelling, , And the direction of the ginger has been known to increase blood circulation and body temperature.

Ginger has a diuretic effect and sweat out urine well, and it removes swelling. Especially for women, it is effective for cold stiffness and insensitivity. For postpartum blood and lower abdominal pain, ginger is used to drink in shochu for a long time. A woman with a stomachache or limb is said to drink a glass of ginger tea every day before it is effective.

In Jeong Yak-Yong's "Dasan-bang," he said, "It is effective to massage ginger juice and ginger tea to neuralgia, arthritis, and bronze stones. In addition, because ginger has a property to disperse ginger, it puts a little ginger into various prescriptions and it has a fast delivery effect and detoxification effect of drugs. Also, when ginger juice is applied to alopecia areata, or ginger is sliced and rubbed twice or three times a day on the scalp .

The present invention relates to a method for producing granular ginger comprising ginger as a main raw material, which can be easily and conveniently taken using ginger having the above-mentioned medicinal activity as a main ingredient, and which can be taken and stored for a long period of time owing to hygienic sealing packaging Can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram schematically showing a method for producing granulated ginger of the present invention. FIG.

In order to accomplish the above object, the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a manufacturing process of a preferred embodiment of the present invention. FIG. 1 illustrates a method for producing granular ginger using ginger as a main ingredient.

(1) preprocessing step; Clean the ginger thoroughly in clean flowing water and cut the ginger again, so that the skin is not peeled off, but cut into slices of 1 ~ 2mm thick with shell.

The reason why we use ginger peel without peeling is because it contains essential oil including various kinds of fragrance ingredients and various vitamins and minerals under the skin. Therefore, it is impossible to utilize the whole effect of ginger by removing peel. . Do not remove the ginger shell to make the best use of ingredients that are healthful.

(2) steaming stage; The above ginger slices are heated in a steam boiler at a temperature of 80 to 90 ° C for 30 minutes with steam, then the heating is stopped and the remaining steam of the remaining steam is gradually cooled for 30 minutes. At this time, the convection mode is advantageous for the boiling machine because convection of the steam makes uniform steaming effect, so that even quality steamed ginger can be obtained.

(3) low temperature vacuum drying step; The steamed ginger is dried at a temperature of 35 to 60 DEG C under a low-temperature vacuum drying method for 3 to 12 hours so as to have a residual moisture of 2 to 10% or less in a vacuum state to obtain dried ginger. If the residual water content is less than 2%, it becomes too thick. If the residual water content is more than 10%, the pulverization is not smooth.

(4) powder milling step; The dried ginger is first ground with a high-strength stainless coated grinder at a mesh size of 60 mesh, and the powder is secondly ground with a powder having a size of 120 mesh to obtain dried ginger powder. When the particle size is 100 mesh or less, the dry ginger powder does not dissolve well in the subsequent mixing process, and the weight loss of dry ginger is more than 180 mesh.

The reason for crushing twice in this manner is to prevent damage of beneficial components of ginger due to high temperature heat generated in the crushing process by crushing with high-intensity powder at a time, and the reason for crushing with a stainless-coated grinder is that iron Fe) component of the dry ginger powder.

(5) metal detection inspection step; The dried ginger powder is passed through a magnet to catch minute pieces of fine powder that might be coming out.

(6) mixing and stirring step; Mix ginger powder with main raw ginger powder, pure water, sugar (alulose, white liquor), lemon juice, jujube concentrate, etc., and agitate for 3 ~ 12 hours so that the main raw material ginger powder and additives are completely mixed. .

Example 1

Ginger powder + Sugar (60% of Alurus + 40% of white sugar) 150 ~ 200wt% + Purified water 300wt%

Granulated ginger

Example 2

Basic formula + lemon juice 10 ~ 20wt% added lemon added granulated ginger

Example 3

Base mixture + jujube concentrate 10 ~ 20wt% added jujube added granulated ginger

Example 4

In the base formulation, the sugar content of the granulated ginger

Example 5

In the base formulation, the lemon ingredient is added more than 20% to increase the lemon granulated ginger

Example 6

In the basic formulation, the jujube concentrate component is increased by more than 20%

Continue stirring until the remaining water content of the mixed solution A becomes 20% or less. If the residual water content is 20% or more, the amount of water to be made into granules is too much to form uniform granules.

The reason why the remaining water content should be less than 20% is that the sugar (alulose and white sugar) begins to recrystallize as the water of the mixture solution A evaporates. In this process, the ginger particles and sugar particles are combined and the sweetness and the hot taste are not separated It is made into a single taste. So, at first, sweetness will later taste spicy. Also, the rotation of the impeller inside the agitator makes the sugar particles which are recrystallized to be small and homogeneous to form very soft creamy sugar crystals which are then rendered softer and richer in flavor and fragrance when made into granules.

(7) granulation step; L of corn starch, lactose, powdered crystalline cellulose and calcium hydrogen monohydrogenphosphate were added to the above mixture (dried ginger powder + sugar (60% of alulose + 40% After the mixture B is prepared, the binder is added with corn starch, lactose, powdered crystalline cellulose and calcium monohydrogenphosphate as excipients and a binder to increase the strength of the product by imparting elasticity and tackiness to the sample when the powder is molded. , Starch paste, povidone, hydroxypropylcellulose, hydroxypropylmethylcellulose, etc., and then the mixture is kneaded and then dried using a sieve. The size of the sieve is adjusted Granulate and dry to obtain granules of the desired size.

Ginger has been used for treating aroma substances and nausea, which fixes bad smells and tastes such as fishy smell from old times. When the metabolism is low, or when cough, dizziness, limbs, back pain, diarrhea, vomiting The effect of glucose and fructose on the recovery of fatigue is comparable to that of any food, so it is absorbed directly into the body barrier and stored in the liver after glycogen, To generate the energy necessary to sustain life.

The granule ginger removes the waste matter in the blood vessels to smooth the blood circulation and keeps the blood alkaline, thereby activating the activities of the internal organs. Therefore, the production of granular ginger which mainly uses ginger for high blood pressure, heart disease and constipation Method can be provided.

Claims (5)

A pretreatment step of cleansing foreign substances on the surface of the ginger without peeling the skin of the ginger and cutting the ginger into pieces having a thickness of 1 to 2 mm;
The ginger slices washed and cut in the pretreatment step are heated in steam at 80 to 90 ° C for 30 minutes in a steam boiler, then heated and then slowly cooled in the remaining heat of the steam.
Drying the matured ginger through a steam vacuum drying method at a temperature of 35 to 60 ° C. for 3 to 12 hours so that residual water content becomes 2 to 10% or less;
A pulverizing step of firstly pulverizing the dried ginger through the drying step with a high-strength stainless-coated grinder at a particle size of 60 mesh, and secondly pulverizing the pulverized powder to 120 mesh size powder to obtain dried ginger powder;
A foreign matter detecting step of passing the pulverized dried ginger powder through the magnet while passing through the pulverizing step to catch minute fragments of flour, which may possibly come out;
The pure dry ginger powder, which has been subjected to the above-mentioned foreign matter detection step, is mixed with pure water as a raw material, sugar consisting of alulose and white sugar, lemon juice, jujube concentrate, etc. and agitated for 3 to 12 hours so that the dry ginger powder and the additives are completely mixed. A mixing and stirring step for obtaining a mixed liquid A;
The mixed solution B obtained by mixing any one of excipients such as corn starch, lactose, powdered crystalline cellulose and calcium monohydrogenphosphate is added to the mixed solution A obtained through the mixing and stirring steps. Then, when the powder is molded, To increase the strength of the product by imparting tackiness, one of the binders selected from starch solution, povidone, hydroxypropylcellulose, hydroxypropyl-methylcellulose and the like is added and kneaded, followed by drying using a sieve Wherein the main ingredient is ginger. The method according to claim 1,
Wherein the ginger slices are washed and dried in a low-temperature vacuum drying system at a temperature of 50 ° C. for 8 hours in a vacuum state so as to have a residual water content of 8% or less, thereby obtaining dried ginger. ≪ / RTI > The method according to claim 1,
Wherein the granulated ginger is composed of granulated ginger composed of 60% of allylose and 40% of pure sugar and 150 to 200 wt% of sugar and 300 wt% of purified water as a main ingredient. The method of claim 3,
A method for producing granulated ginger comprising ginger as a main raw material, characterized by adding 10-20 wt% of lemon juice to the granulated ginger of the basic formulation. [3] The method according to claim 1, wherein the dry ginger powder is prepared by adding any one of corn starch, lactose, powdered crystalline cellulose and calcium monohydrogenphosphate.

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