KR102035428B1 - Fermented ginger extract, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fermented ginger extract and a manufacturing method thereof. More specifically, the method makes an extract type composition by using ginger. Moreover, the method makes a fermented ginger extract by mixing a ginger extract which is made by adding sugar to ginger juice and heating the mixture, with fermented ginger starch which is made by adding kimchi lactic acid bacteria to aged saccharified ginger starch, which is made by saccharifying and aging ginger starch, and performing stationary cultivation, aging, and fermentation. Accordingly, unique spicy taste and smell of ginger are reduced and unique smell and flavor of the ginger are massively provided, thereby providing an advantage of providing excellent taste and flavor. Moreover, swallowing is smooth and proper viscosity is maintained, thereby providing an advantage of providing excellent drinking convenience.

Description

Fermented Ginger Extract and its manufacturing method {FERMENTED GINGER EXTRACT, AND MANUFACTURING METHOD THEREOF}

The present invention relates to a fermented ginger extract and a method for manufacturing the same, more specifically, prepared by extracting the composition using the ginger form, but prepared by adding a sugar to the ginger juice and the sugar extract and ginger starch prepared by heating Ginger fermented starch prepared by adding kimchi lactic acid bacteria to fermented ginger starch saccharification and then fermented and fermented by fermentation and fermentation to produce fermented ginger extract reduces ginger's own spicy taste and spicy aroma. Flavor is expressed in a large amount and has the advantage of excellent taste and flavor, softness of the neck and maintains a moderate viscosity relates to fermented ginger extract having the advantage of drinking convenience and its manufacturing method.

Ginger (Zingiber officinale Roscoe) is a perennial herbaceous plant of subtropical or tropical origin belonging to the Zingiberaceae family, and its roots have a distinctive taste and aroma. It is distributed in the form of dried ginger, oleoresin, essential oil, etc. and is widely used for edible, medicinal and cosmetics (Lee S, Ko MS, Kim HJ, Kwak IS, Kim DH, Chung BW) Separation of 6-Gingerol from Ginger (Zingiber officinale Roscoe) and Antioxidative Activity.Korean J, Biotechnol.Bioeng. 21 (6): 484-488).

Flavor ingredients that determine the taste of ginger can be divided into oleoresin ingredients containing essential oils and spicy ingredients. Zingiberol and Zingiberene are essential oil ingredients. 6-gingerol is the oleoresin that determines the spicy taste of ginger. , 6-shogaol, Ginerone, etc. (Lee MH, Kim KT, and Lee KH, Quality characteristics of Ginger as the Ripening Periods, J. Fd Hyg.Safety, 27, 4, 1229-1153, (2012)). Ginger's flavor component has antioxidant and anti-inflammatory properties and has many potential applications in health foods (Bode AM, Ma WY, Surh YJ, Dong Z, Inhibitory of epedermal growth factor -induced cell transformation and activator protein 1 activation by 6 -gingerol, Zingerone and hydroxytyrosol, Food Chem.Toxicol. 32, 31-36 et al., (2001)). It has also been reported to be effective in treating colds, headaches, arthritis and psychotherapy, and fractions of these components have been reported to enhance immune function by activating the function of natural killer cells (Park CK, Jeon BS). , Yang JW, The chemical compounds of Korean ginseng.Food Ind.Nutr., 8, 10-23, (2003)). Ginger's volatile fragrances appear mainly through Zingiberene and γ-cardinen. Ginger's own food value is dependent on the flavors contained in ginger and is closely related to its commercial value. Ginger oil is largely due to terpenoids such as monoterpene, sesquiterpene hydrocarbones and oxygenated monoterpenoids, oxygenated sesquiterpenoids, and the composition of these ginger oils is an important indicator for quality evaluation of ginger products.

Raw ginger contains 3.42% of protein, 0.13% of lipid, and 17.74% of carbohydrate, among which 61 biochemical components are distillation components such as hydrocarbons, ketones and alcohols, fragrance components such as zingi-berene, and borneol and gingilberol. Contains oil components. 6-gingerol and 6-shogaol, the hot ingredients of ginger, are attracting attention as health food materials due to their antioxidant activity (Lee MH, Kim KT, Lee KH. 2012. Quality Characteristics of Ginger (zingiber officinale Roscoe) as the Ripening periods.J. Food Hyg.Safety. 27 (4): 479-486).

Ginger is mainly used as a food ingredient, and it is difficult to store or distribute it for a long time because it causes low temperature below 10 ℃ (Kim, HS, Choi, JH, Lee, HJ, Jeng MC, Kim, BS, Kim, DM. 2010. Quality characteristics of treated with mild heat and minced ginger during storage.Korean J. Food Preserv. 17: 784-792). In addition, ginger is produced by germination at 18 ° C. As soon as it is harvested, it is stored at low temperature and gas, or frozen, dried, heated and pickled in vinegar (vinegar, ginger pickles). During processing, non-enzymatic browning is caused by the microbial production of the interesting taste and aroma of ginger paste. In order to suppress this, heat treatment or antioxidants may be added to reduce its unique taste and aroma. However, lactic acid bacteria can be used to produce lactic acid, acetic acid, benzoic acid and antibiotics to inhibit the growth of pathogens, thereby extending the quality assurance period for foods related to fermented ginger. Moreover, the strong taste and aroma of ginger can be improved by lactic acid fermentation, which has the advantage of improving the functionality and quality of ginger (Choi EJ, Lee KA, Kim BS, Ku KH. 2012. Effect of Pre-treatment and Storage Conditions on the Quality Characteristics of Ginger Paste.J. Preventive nutrition food science, 2012, 17 (1): 46-50).

Accordingly, research on manufacturing technology including a fermentation process has been actively conducted to improve the strong spicy taste and spicy aroma unique to ginger and to enhance the processability and utility of ginger in the process of manufacturing processed food using ginger.

Republic of Korea Patent No. 10-1833345 discloses a technique related to the method of manufacturing a ginger fermented tea using a fermentation method using ginger and gardenia malt, Republic of Korea Patent No. 10-1736809 has a deep flavor and flavor unique to ginger A technology related to a method for producing a fermented ginger tea composition containing a high content of a functional useful ingredient such as ginger roll and rich in minerals is disclosed, and Korean Patent No. 10-1254740 contains a high content of 6-ginger roll component. Disclosed is a technique related to a method for preparing a fermented ginger extract and ginger tea comprising a fermented ginger extract in powder form obtained by freeze-drying the fermented ginger extract.

As described above, a number of techniques are known for fermenting ginger in the form of fermented tea or extract, but a method of preparing a ginger extract made from ginger juice and a ginger fermented starch prepared from ginger starch, respectively, and then mixing them. By manufacturing the fermented ginger extract, ginger's unique spicy taste and spicy aroma is reduced, but the inherent flavor and flavor of ginger is prevented from being lost, and the development of fermented ginger extract manufacturing technology considering drinking convenience is also insufficient.

Republic of Korea Patent No. 10-1833345 Republic of Korea Patent No. 10-1736809 Republic of Korea Patent No. 10-1254740

The present invention has been made to solve the problems as described above and to provide the necessary technology,

It is an object of the present invention to prepare a extract in a composition using ginger, but to provide a fermented ginger extract with excellent taste and nutrition by using ginger starch and a method for producing the same.

In addition, the present invention is prepared in the form of extract using ginger, but after adding sugar to ginger juice and added kimchi lactic acid bacteria to the ginger starch saccharification aging prepared by heating the ginger extract and ginger starch prepared by heating Ginger-fermented starch prepared by fermentation and fermentation is prepared by fermenting ginger extract, which reduces the spicy taste and spicy aroma unique to ginger, but the aroma and flavor of Ginger are expressed in a large amount. Another purpose is to provide a fermented ginger extract and a method for producing the same, which have the advantage of superior convenience of drinking because the neck is smooth and a moderate viscosity is maintained.

As one embodiment of the present invention for achieving the above object,

One embodiment of the present invention is added to the washed and peeled ginger after the addition of water to extract the ginger juice step to produce a ginger juice; A ginger foil removing step of filtering ginger juice prepared in the ginger juice step to remove ginger foil as a solid and obtaining a ginger suspension; Ginger juice and ginger starch separation step obtained by separating the layers so that the ginger suspension formed in the ginger foil removal step by standing to form the upper layer portion and the ginger starch formed ginger layer formed by separating the ginger juice and ginger starch, respectively; A ginger extract manufacturing step of adding sugar to the ginger juice obtained in the ginger juice and ginger starch separation step and then heating to prepare a ginger extract; Simultaneously with the ginger extract manufacturing step or before or after the ginger extract manufacturing step, adding kimchi lactic acid bacteria to the ginger starch saccharification ripening prepared by saccharifying the ginger starch obtained in the ginger juice and ginger starch separation step Ginger starch fermentation fermentation step prepared by fermentation of starch fermentation followed by fermentation fermentation with political culture; And a mixing step of mixing the ginger extract prepared in the ginger extract manufacturing step and the ginger fermented starch prepared in the ginger starch fermentation step to produce fermented ginger extract; fermented ginger extract comprising It provides a manufacturing method.

In the present invention, the ginger juice step is characterized in that the juice after the addition of 20 to 30 parts by weight of water with respect to 100 parts by weight of ginger.

In the present invention, the ginger juice and ginger starch separation step is characterized by separating the layers so that the ginger suspension is allowed to settle for 20 to 28 hours to form the upper layer and the ginger starch formed lower layer formed ginger ginger.

In the present invention, the ginger extract manufacturing step is a primary heating step of heating ginger juice for 10 to 12 hours at a temperature of 98 to 102 ℃; And a second heating step in which sugar is added at a ratio of 30 to 60 parts by weight based on 100 parts by weight of ginger juice heated in the first heating step, and then heated at a temperature of 95 to 100 ° C. for 1 to 2 hours. It is done.

In the present invention, the ginger starch fermentation step is added to 100 parts by weight of ginger starch in water at a ratio of 10 to 20 parts by weight of boiled ginger starch production step to produce a ginger starch; To prepare the ginger starch saccharification matured by adding malt to the 100 parts by weight of the ginger starch prepared in the ginger starch porridge manufacturing step in the ratio of 60 to 70 parts by weight and then saccharifying for 24 to 28 hours at a temperature of 45 to 65 ℃ Glycosylation ripening step; And the kimchi lactic acid bacteria to 100 parts by weight of the ginger starch saccharification aging prepared in the saccharification ripening step in the ratio of 1 to 5 parts by weight and then incubated for 24 to 30 hours at a temperature of 35 to 45 ℃ aging and ginger It is characterized by consisting of; fermentation fermentation step to produce starch fermentation.

In the present invention, in the mixing step, after mixing at a ratio of 60 to 80% by weight ginger extract and 20 to 40% by weight ginger fermented starch, characterized in that for 1 to 2 hours at a temperature of 95 to 100 ℃. .

Another embodiment of the present invention provides a fermented ginger extract, characterized in that prepared by the above method.

Fermented ginger extract prepared according to an embodiment of the present invention by using a ginger starch as well as ginger juice contains a large amount of active ingredients of ginger has the advantage of excellent taste and nutrition.

In addition, the ginger produced by fermented ginger extract prepared according to an embodiment of the present invention by using a ginger in the form of an extract form, but added by adding sugar to the ginger juice and prepared by heating the ginger extract and ginger starch glycosylated By adding kimchi lactic acid bacteria to starch saccharification maturation, fermented ginger starch prepared by fermentation and fermentation ginger extract prepared by fermentation and fermentation, it reduces ginger's unique spicy taste and spicy aroma. It is expressed in large quantities and has an excellent taste and flavor.

In addition, the fermented ginger extract prepared according to an embodiment of the present invention prepared by separately mixing the ginger extract made from ginger juice and the ginger fermented starch prepared from ginger starch, and then mixed in an appropriate ratio, the neck is smooth and moderate viscosity It is maintained and the drink convenience is excellent.

1 is a flowchart showing a method for producing a fermented ginger extract according to an embodiment of the present invention for each process step.

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 completely explain the present invention to those skilled in the art. Accordingly, embodiments of the invention may be modified in many different forms and should not be construed as limited to the embodiments set forth herein.

Throughout the specification of the present invention, when a part includes a certain component, it means that it may further include other components rather than exclude other components unless specifically stated otherwise.

Throughout the specification of the present invention, when a step is located “on” or “before” another step, it is not only when a step is in direct time series relationship with the other step, but also after mixing with each step. Likewise, the order of the two stages may include the same rights as in the case of an indirect time series relationship in which the time series order can be reversed.

The terms “about”, “substantially”, and the like as used throughout the specification of the present invention are used at or near the numerical values when the manufacture and material tolerance inherent in the meanings mentioned are given, and the present invention In order to facilitate the understanding of the agreement, accurate or absolute figures are used to prevent unscrupulous infringers from using the disclosures unfairly. As used throughout this specification, the term “step of” or “step of” does not mean “step for”.

The present invention relates to a fermented ginger extract and a method for producing the same, the method for producing a fermented ginger extract according to the present invention is a ginger juice step (S ₁₀₀ ), ginger foil removal step (S ₂₀₀ ), ginger juice and ginger starch separation step (S ₃₀₀ ), ginger extract manufacturing step (S ₄₀₀ ), ginger starch fermentation step (S ₅₀₀ ) and may include a mixing step (S ₆₀₀ ).

Hereinafter, a method for producing a fermented ginger extract according to an embodiment of the present invention will be described in detail. Fermented ginger extract according to an embodiment of the present invention can be more clearly understood by the manufacturing method described below.

1 is a flowchart showing a method for producing a fermented ginger extract according to an embodiment of the present invention for each process step.

First, the ginger juice step can be performed (S ₁₀₀ ).

Washing and peeling ginger is added to the water and then juiced to produce a ginger juice step (S ₁₀₀ ) to produce a ginger juice.

According to one embodiment of the present invention, the ginger juice step (S ₁₀₀ ) may be characterized in that the juice after adding water in a ratio of 20 to 30 parts by weight with respect to 100 parts by weight of ginger.

In the ginger juice step (S ₁₀₀ ), it is preferable to add water at a ratio of 20 to 30 parts by weight with respect to 100 parts by weight of ginger, which is preferably juiced, which is added at a rate of less than 20 parts by weight with respect to 100 parts by weight of ginger. When juice is added after the addition of a small amount of water can not increase the efficiency of the juice, when the juice is added in excess of 30 parts by weight relative to 100 parts by weight of ginger, when excess juice is added This is because the concentration of the ginger juice is diluted such that the content of the active ingredient contained in the ginger decreases, which may cause a problem that the quality of the fermented ginger extract itself decreases.

That is, in the present invention, by specifically limiting the addition ratio of water added in the process of extracting ginger, it is possible to improve the working efficiency and convenience, and to set the concentration of the ginger juice uniformly, so that it is easy to weigh in a later process and finally There is an advantage to increase the quality reproducibility of the prepared fermented ginger extract.

Therefore, in the ginger juice step (S ₁₀₀ ) it is most preferable to prepare the ginger juice by adding juice in a ratio of 20 to 30 parts by weight with respect to 100 parts by weight of the washed and peeled ginger.

Next, the ginger foil removal step can be performed (S ₂₀₀ ).

Ginger juice can be carried out by removing the ginger foil (S ₂₀₀ ) to obtain a ginger suspension by filtering the ginger juice produced in the ginger juice step (S ₁₀₀ ).

The present invention is not limited thereto, but may be characterized by using a sieve formed of a mesh net when filtering ginger juice. Any device can be used as long as it is a filtration device and apparatus that can filter solid ginger foil.

Ginger juice contains a lot of ginger. When the extract is prepared in the state containing ginger foil may contain a bitter taste, it may cause a sense of foreign body when drinking the extract may cause a problem that the ease of drinking. Accordingly, in the present invention, the ginger juice is filtered to remove the solid ginger ginger, characterized in that the extract is prepared.

Therefore, in the ginger foil removal step (S ₂₀₀ ), the ginger juice is filtered through a sieve formed of a mesh net to remove the solid ginger ginger and most preferably, only a ginger suspension is obtained.

Next, ginger juice and ginger starch separation step can be performed (S ₃₀₀ ).

Ginger juice and ginger starch obtained by separating the layers so that the ginger suspension formed in the ginger foil removal step (S ₂₀₀ ) by static precipitation and the upper layer portion formed with ginger juice and the lower layer formed with ginger starch are separated, respectively. Separation step (S ₃₀₀ ) may be performed.

In the present invention, to remove the spicy taste and spicy aroma of ginger, and to separate the ginger juice and ginger starch in order to enhance the ease of drinking, respectively, characterized in that the ginger extract and ginger fermented starch prepared and mixed in the final process. This is characterized in that the ginger juice and ginger starch separation step (S ₃₀₀ ) obtained by separating the ginger juice and ginger starch from the ginger suspension, respectively.

According to an embodiment of the present invention, in the ginger juice and ginger starch separation step (S ₃₀₀ ) to precipitate the ginger suspension for 20 to 28 hours to separate the layers to form a ginger juice formed upper layer and a ginger starch formed lower layer is formed. It can be characterized.

In the ginger juice and ginger starch separation step (S ₃₀₀ ), it is preferable to separate the layers so that the ginger suspension is allowed to settle for 20 to 28 hours to form an upper layer formed with ginger juice and a lower layer formed with ginger starch, which is less than 20 hours. In the case of stationary precipitation for a while, the boundary between the upper layer and the lower layer is blurry, which may cause problems that cannot be obtained by efficiently separating the ginger juice and the ginger starch, and in the case of the stationary precipitation of the ginger suspension for more than 28 hours While the upper layer and the lower layer are clearly separated, the ginger juice and the ginger starch can be efficiently separated and obtained, while the boundary between the upper layer and the lower layer is clearly separated, unnecessary time is consumed, which may cause a problem in that the production efficiency is lowered and left for a long time. To change according to environmental factors This is because the risk of spoilage.

Thus, the ginger juice and ginger starch separation step (S ₃₀₀₎ the ginger suspension is 20 to 28 hours value by ginger juice is formed, the upper part and ginger starch is separated after which the layers were separated such that lower layer is formed ginger juice and ginger starch respectively formed precipitate while Most preferably.

Next, ginger extract manufacturing step can be performed (S ₄₀₀ ).

Adding ginger to the ginger juice obtained in the ginger juice and ginger starch separation step (S ₃₀₀ ) and then heated to produce a ginger extract manufacturing step (S ₄₀₀ ) to produce a ginger extract.

In the present invention, the sugar is added to the ginger juice and then heated to prepare a ginger extract, but the sugar is added directly to the ginger juice, and then heated at once, rather than the first heating of ginger juice, additionally added sugar and again to the second It is characterized by the reheating to prepare a ginger extract.

When the sugar is heated from the beginning, the sweetness may be excessively expressed compared to the added amount of the sugar, and the degree of sweetness is changed during the heating process, so that the sweetness is not uniformly expressed in the finally prepared fermented ginger extract. May occur.

Accordingly, in the present invention, after sufficiently heating without adding sugar, an appropriate amount of sugar is added and heated for a short time to increase the reproducibility of the sweet taste while adding a proper sweet taste.

Although not limited thereto, the sugar may be any one or more selected from fermented oligosaccharide, white sugar, brown sugar, brown sugar, fructose, glucose, organic sugar cane sugar and honey fermentation liquid prepared by fermenting honey.

According to one embodiment of the invention, the ginger extract manufacturing step (S ₄₀₀ ) is the first heating step (S ₄₁₀ ) for heating ginger juice for 10 to 12 hours at a temperature of 98 to 102 ℃; And a secondary heating step (S ₄₂₀ ) for heating for 1 to 2 hours at a temperature of 95 to 100 ℃ after adding the sugar in a ratio of 30 to 60 parts by weight with respect to 100 parts by weight of ginger juice heated in the first heating step; It may be characterized by consisting of.

Ginger extract manufacturing step (S ₄₀₀ ) of the first heating step (S ₄₁₀ ) is characterized in that to heat the ginger juice without added sugar. In the first heating step (S ₄₁₀ ) it is preferable to heat ginger juice for 10 to 12 hours at a temperature of 98 to 102 ℃, which is sufficient heat if the ginger juice is heated for less than 10 hours at a temperature of less than 98 ℃ This is because there is a risk that the spicy taste unique to ginger may not be effectively removed, and when the ginger juice is heated at a temperature exceeding 102 ° C. for more than 12 hours, the viscosity of the ginger extract becomes excessively high, resulting in poor drinking convenience. This is because most of the inherent flavor of ginger during the heating process is lost, which may cause the quality of the fermented ginger extract to deteriorate.

Ginger extract manufacturing step (S ₄₀₀ ) of the secondary heating step (S ₄₂₀ ) is characterized in that the heating in a short time after the sugar is added to the first heated ginger juice in an appropriate ratio. In the second heating step (S ₄₂₀ ) it is preferable to add the sugar to the ginger juice heated in the first heating step in an appropriate ratio and then heated for 1 to 2 hours at a temperature of 95 to 100 ℃, which is less than 95 ℃ When heating for less than 1 hour at the temperature of Ginger and sugar do not harmonize harmoniously because only the sweetness or the spicy taste of ginger may not be removed still, ginger juice for 2 hours at a temperature exceeding 100 ℃ This is because when heated for a time exceeding the sweetness is excessively emphasized or the problem that most of the inherent flavor of ginger may be lost.

In addition, in the second heating step (S ₄₂₀ ) of the ginger extract manufacturing step (S ₄₀₀ ) it is preferable to add a sugar in a ratio of 30 to 60 parts by weight based on 100 parts by weight of ginger juice heated in the first heating step, which is ginger juice When the sugar is added in an amount of less than 30 parts by weight with respect to 100 parts by weight, the ratio of sugars contained in the finally prepared fermented ginger extract is too low, resulting in a lack of sweetness and strong flavor and aroma of ginger. This is because the problem may occur, and when the sugar is added in an amount exceeding 60 parts by weight with respect to 100 parts by weight of ginger juice, the sweetness is excessively expressed, which may reduce the inherent taste and aroma of ginger.

Therefore, in the ginger extract manufacturing step (S ₄₀₀ ), the sugar is added to the ginger juice and then heated to prepare a ginger extract, but the first heating step of heating the ginger juice at a temperature of 98 to 102 ℃ for 10 to 12 hours (S ₄₁₀₎ ) and the second heating step of heating for the 1 to 2 hours at a temperature of ginger juice then was added to 100 parts by weight ratio of the sugar content of 30 to 60 parts by weight based on 95 to 100 ℃ heating of the car heating step (S ₄₂₀₎ It is most preferable to prepare a ginger extract including.

In the process of manufacturing the fermented ginger extract according to an embodiment of the present invention to specifically limit the process conditions such as heating temperature and heating time in the "ginger extract manufacturing step (S ₄₀₀ )" [ginger extract manufacturing step (S ₄₀₀₎ ) Is based on the results of the sensory test according to the process conditions (Example 2)], which can be more clearly understood by Example 2 below.

In addition, during the process of manufacturing the fermented ginger extract according to an embodiment of the present invention to specifically limit the process conditions, such as the addition ratio of the sugar added in the "ginger extract manufacturing step (S ₄₀₀ )" [ginger extract manufacturing step (S ₄₀₀ ) based on the results of the sensory test (Example 3) according to the addition ratio of the sugar added in the content, which can be more clearly understood by Example 3 below.

Next, the ginger starch fermentation step may be performed (S ₅₀₀ ).

The ginger juice and ginger starch separation step (S ₃₀₀₎ aged ginger to the after ginger starch added to the Kimchi lactic acid bacteria at a ginger starch hwasuk Dangerous prepared by saccharification fermentation stationary culture, and by aging fermentation made of ginger fermentation of starch obtained from starch fermentation Step S ₅₀₀ may be performed.

This step can be carried out either before or after the ginger extract production step (S ₄₀₀₎ and thermally is not necessarily limited clock, or performed at the same time as the ginger extract production step (S _400), ginger extract production step (S ₄₀₀₎ .

In the present invention, using a ginger starch to prepare a fermented ginger extract with excellent taste and nutrition, ginger fermentation prepared by adding fermented kimchi lactic acid bacteria to the ginger starch saccharification aging prepared by saponification of ginger starch, cultivation and fermentation It is characterized by using starch. Ginger starch saccharification matured by the addition of kimchi lactic acid bacteria and then fermented and fermented into fermented starch fermented starch fermented into ginger fermented starch, the ginger's unique flavor and flavor without loss This is because there is an effect that the spicy aroma is reduced.

In addition, the kimchi lactic acid bacterium is prepared by saccharifying matured ginger starch without immediately adding kimchi lactic acid bacteria to ginger starch. This not only enhances the fermentation efficiency, but also changes the properties during the ripening and fermentation of ginger starch, so that even when the fermented ginger extract is mixed with ginger extract to produce fermented ginger extract, the neck is soft and has a moderate viscosity. This is because it has the advantage that the drinking convenience is excellent.

According to one embodiment of the present invention, the ginger starch fermentation fermentation step (S ₅₀₀ ) is added to 100 parts by weight of ginger starch in water at a ratio of 10 to 20 parts by weight to produce a ginger starch porridge to boil the ginger starch ( S ₅₁₀ ); To prepare the ginger starch saccharification matured by adding malt to the 100 parts by weight of the ginger starch prepared in the ginger starch porridge manufacturing step in the ratio of 60 to 70 parts by weight and then saccharifying for 24 to 28 hours at a temperature of 45 to 65 ℃ Saccharification ripening step (S ₅₂₀ ); And the kimchi lactic acid bacteria to 100 parts by weight of the ginger starch saccharification aging prepared in the saccharification ripening step in the ratio of 1 to 5 parts by weight and then incubated for 24 to 30 hours at a temperature of 35 to 45 ℃ aging and ginger It may be characterized by consisting of the aging fermentation step (S ₅₃₀ ) to produce a fermented starch.

At this time, the ginger starch aging fermentation step (S ₅₀₀₎ of ginger starch die production step (S ₅₁₀₎ it is preferred to manufacture then added at a ginger starch, 100 parts by weight ratio of water 10 to 20 parts by weight of a boiling ginger starch die, This is to prepare a ginger starch maintaining a moderate viscosity.

In addition, in the saponification step (S ₅₂₀ ) of the ginger starch fermentation fermentation step (S ₅₀₀ ), the malt oil is added to 100 parts by weight of the ginger starch porridge prepared in the ginger starch porridge manufacturing step (S ₅₁₀ ) in a ratio of 60 to 70 parts by weight. After the saccharification aging for 24 to 28 hours at a temperature of 45 to 65 ℃ it is preferable to prepare the ginger starch saccharification maturation, which is specific to the ratio of the malt added to the ginger starch in order to efficiently saccharify the ginger starch And it can be said that it specifically limited the saccharification aging temperature and time.

In addition, ginger starch aging fermentation step (S ₅₀₀₎ of the aging fermentation step (S ₅₃₀₎ in the ratio of Kimchi lactic acid bacteria for the ginger starch hwasuk Dangerous for 100 parts by weight was prepared in saccharification fermentation step (S ₅₂₀₎ 1 to 5 parts by weight of After the addition, it is preferable to prepare fermented starch by fermentation and fermentation in a stationary culture for 24 to 30 hours at a temperature of 35 to 45 ℃.

In the ginger starch fermentation step (S ₅₀₀ ), it is preferable to add kimchi lactic acid bacteria in a ratio of 1 to 5 parts by weight with respect to 100 parts by weight of ginger starch saccharification mature, which means that kimchi lactic acid bacteria are added to 100 parts by weight of ginger starch saccharification matured. When added at a ratio of less than 1 part by weight, ginger starch is not matured and fermented properly, so the hot taste of ginger may not be properly removed and the appearance of a chewy texture may not change. In the case of adding kimchi lactic acid bacteria to the portion in excess of 5 parts by weight, the spicy taste of ginger was certainly removed, but a large amount of kimchi lactic acid bacteria was added, so the fermentation activity and fermentation efficiency reached the highest point, which further improved the efficiency of fermentation. There is a problem that Kimchi lactic acid bacteria are consumed unnecessarily and most of ginger's inherent aroma and flavor This is because there is a risk of loss.

Although not limited thereto, the kimchi lactic acid bacteria are preferably used in the form of powder.

Kimchi lactic acid bacteria include about 20 different bacteria belonging to three genus. Representatives include lactic acid bacteria of the genus Lactobacillus, and lactic acid bacteria of the genus Leuconostoc and Weissella. Fermented ginger extract according to an embodiment of the present invention preferably comprises lactic acid bacteria of the genus Lactobacillus.

Among the lactic acid bacteria of the genus Lactobacillus, Lactobacillus plantarum is most preferred. Lactobacillus plantarum is resistant to acid and bile which is less destroyed by acid and bile, and Lactobacillus plantarum is a bacterium that leads the fermentation of kimchi. There is this. Excellent ability to remove intestinal toxins In addition, since the kimchi lactic acid bacteria powder having excellent stability is used, fermented ginger extract containing ginger fermented starch may be stably distributed without decomposing when fermenting ginger starch after mixing lactic acid bacteria.

In the fermentation step of ginger starch (S ₅₀₀ ), it is preferable to add kimchi lactic acid bacteria to the ginger starch saccharification maturation at an appropriate ratio, and then ferment and ferment fermentation for 24 to 30 hours at a temperature of 35 to 45 ° C. When the added ginger starch saccharified matured fermentation is carried out for less than 24 hours at a temperature of less than 35 ℃, ginger starch is not properly aged and fermented, there is a possibility that the effect of reducing the spicy uniqueness of ginger may not be expected. If the fermentation of ginger starch saccharification matured kimchi lactobacillus is added at a temperature exceeding 45 ℃ for more than 30 hours, it may be left for a long time after the completion of fermentation and fermentation, which may consume unnecessary time. Aging and fermentation are performed at a relatively high temperature. Or it is because the possibility that the alteration ginger starch is a problem that the quality of the fermented ginger extract prepared in the final degradation can occur there.

Therefore, the ginger starch fermentation step (S ₅₀₀ ) is added to 100 parts by weight of ginger starch in water at a ratio of 10 to 20 parts by weight to prepare a ginger starch porridge to produce a ginger starch (S ₅₁₀ ); To prepare the ginger starch saccharification matured by adding malt to the 100 parts by weight of the ginger starch prepared in the ginger starch porridge manufacturing step in the ratio of 60 to 70 parts by weight and then saccharifying for 24 to 28 hours at a temperature of 45 to 65 ℃ Saccharification ripening step (S ₅₂₀ ); And the kimchi lactic acid bacteria to 100 parts by weight of the ginger starch saccharification aging prepared in the saccharification ripening step in the ratio of 1 to 5 parts by weight and then incubated for 24 to 30 hours at a temperature of 35 to 45 ℃ aging and ginger It is most preferred to carry out, including; fermentation starch fermentation step (S ₅₃₀ ) to be prepared.

In the process of manufacturing the fermented ginger extract according to an embodiment of the present invention, the ginger suspension from which ginger foil is removed is separated into ginger juice and ginger starch, respectively, and the sugar extract and ginger starch prepared by adding sugar to ginger juice are heated. After adding fermented kimchi lactic acid bacteria to the matured ginger starch saccharification maturation and then cultivating it, the fermented starch produced by fermentation was prepared and mixed, and then mixed with fermented ginger extract. Process conditions to be used by processing with aged and fermented ginger fermented starch are specifically set based on the results of [Sensory test according to the addition of ginger fermented starch (Example 1)], which is the following Example 1 Can be understood more clearly by

In addition, in the process of manufacturing the fermented ginger extract according to an embodiment of the present invention to specifically limit the process conditions, such as fermentation temperature and fermentation time in the "ginger starch fermentation fermentation step (S ₅₀₀ )" [Ginger starch fermentation fermentation] It is set based on the results of the sensory test (Example 4) according to the process conditions of step (S ₅₀₀ ), which can be more clearly understood by Example 4 below.

In addition, during the process of manufacturing the fermented ginger extract according to an embodiment of the present invention to specifically limit the process conditions such as the addition rate of the kimchi lactic acid bacteria added in the "ginger starch ripening fermentation step (S ₅₀₀ )" [ginger starch It is set based on the results of the sensory test (Example 5) according to the addition ratio of the kimchi lactic acid bacteria added in the fermentation step (S ₅₀₀ ), which can be more clearly understood by Example 5 below.

Next, the mixing step can be performed (S ₆₀₀ ).

After mixing the ginger extract prepared in the ginger extract manufacturing step (S ₄₀₀ ) and the ginger fermented starch prepared in the ginger starch fermentation fermentation step (S ₅₀₀ ) and heated to produce a fermented ginger extract (S ₆₀₀ ) Can be done.

In the present invention, using the ginger in the extract form of the composition, but added to the sugar juice and added to the ginger juice prepared by heating the ginger extract and ginger starch sugar starch prepared by the kimchi lactobacillus maturation to add the kimchi lactobacillus It is characterized in that the fermented ginger extract by mixing ginger fermented starch prepared by aging fermentation at an appropriate ratio. This is to reduce the spicy taste and spicy aroma unique to ginger when manufacturing ginger extract, but in order to produce a fermented ginger extract excellent in taste and flavor by expressing a large amount of inherent flavor and flavor.

According to one embodiment of the invention, in the mixing step (S ₆₀₀ ) after mixing at a ratio of 60 to 80% by weight ginger extract and 20 to 40% by weight ginger fermented starch, 1 to 2 at a temperature of 95 to 100 ℃ It may be characterized by heating for a time.

In the mixing step (S ₆₀₀ ) it is preferable to mix the ginger extract 60 to 80% by weight and the ginger fermentation starch 20 to 40% by weight, which is less than 60% by weight ginger extract and more than 40% by weight ginger fermented starch. In the case of mixing, the fermented ginger starch is excessively mixed, so that the neck is not soft, the drinking convenience may be reduced, and there is a problem in that the final flavor of the ginger produced in the fermented ginger extract lacks its own flavor and flavor. In case of mixing more than 80% by weight of ginger extract and less than 20% by weight of ginger fermented starch, ginger fermented starch is relatively poorly mixed, so it is easy to drink, but the spicy taste of ginger is slightly stronger. This is because it may cause a problem that the consumer's preference for taste is reduced.

In addition, in the mixing step (S ₆₀₀ ), after mixing the ginger extract and ginger fermented starch at an appropriate ratio, it is preferable to heat for 1 to 2 hours at a temperature of 95 to 100 ℃, which is 1 hour at a temperature of less than 95 ℃ If the heating time for less than the ginger extract and the fermented ginger starch do not harmonize harmoniously because the quality of the finally produced fermented ginger extract may cause a problem, which is more than 2 hours at a temperature exceeding 100 ℃ If heated for a long time, ginger's inherent aroma and flavor may be lost or some ingredients may be denatured.

Therefore, in the mixing step (S ₆₀₀ ), but the ginger extract and ginger fermented starch is mixed, after mixing at a ratio of 60 to 80% by weight ginger extract and 20 to 40% by weight ginger fermented starch, at a temperature of 95 to 100 ℃ It is most preferable to prepare the fermented ginger extract by heating for 1 to 2 hours.

In the process of manufacturing the fermented ginger extract according to an embodiment of the present invention to specifically limit the process conditions such as the mixing ratio of the ginger extract and ginger fermented starch of the "mixing step (S ₆₀₀ )" [mixing step (S ₆₀₀ ) Is based on the results of the sensory test (Example 6) according to the mixing ratio of ginger extract and ginger fermented starch (Example 6), which can be more clearly understood by Example 6 below.

Hereinafter, after preparing the fermented ginger extract according to various forms, the sensory test for the fermented ginger extract was carried out, the fermented ginger extract according to an embodiment of the present invention can be more clearly understood by the sensory test described below. .

Sensory Evaluation of Ginger Fermented Starch

According to an embodiment of the present invention to prepare a fermented ginger extract of Experimental group 1-1, and prepared according to an embodiment of the present invention, but differently set whether the addition of ginger fermented starch of the control 1-1 to 1-3 Ginger extract is prepared, and the sensory test of fermented ginger extract according to the addition of fermented ginger starch.

Fermentation ginger extract of Experimental group 1-1 and ginger extract of the control 1-1 to 1-3 are as follows.

[Experimental group and control method of Example 1 preparation method]

Ginger juice extraction step (S ₁₀₀ ), ginger foil removal step (S ₂₀₀ ), ginger juice and ginger starch separation step (S ₁₀₀ ) in the process of preparing the fermented ginger extract of the experimental group 1-1 and the ginger extract of the control 1-1 to 1-3 ₃₀₀ ), ginger extract manufacturing step (S ₄₀₀ ), ginger starch fermentation fermentation step (S ₅₀₀ ) and mixing step (S ₆₀₀ ) of the performance is shown in Table 1 in detail.

Experimental Group 1-1 Control group 1-1 Control 1-2 Control 1-3 Ginger Juice Extract (S ₁₀₀ ) ○ ○ ○ ○ Ginger foil removal step (S ₂₀₀ ) ○ ○ ○ × Ginger juice and ginger starch separation step (S ₃₀₀ ) ○ ○ × × Ginger extract manufacturing step (S ₄₀₀ ) ○ ○ ○ ○ Ginger starch fermentation step (S ₅₀₀ ) ○ × × × Mixing stage (S ₆₀₀ ) ○ × × ×

* ○: Perform the step. ×: The step is not performed.

As shown above, the fermented ginger extract of Experimental Group 1-1 was prepared according to one embodiment of the present invention, and fermented by the addition of fermented ginger fermented starch, which was separated from ginger starch separately from the ginger suspension from which ginger foil was removed. It was prepared after setting the process conditions to produce ginger extract,

On the contrary, the ginger extract of the control 1-1 can be used to prepare the fermented ginger extract using the ginger juice itself removed ginger and ginger starch, the ginger extract of the control 1-2 to remove the ginger foil, including ginger starch Prepare ginger extract but do not include the process of aging fermented ginger starch so that the ginger extract can be prepared to include the aged and fermented ginger starch as it is, control 1-3 to include both ginger foil and ginger starch It was prepared after setting the process conditions by heating ginger juice itself to produce a ginger extract.

[Sensory Test Results for Experimental and Control Groups in Example 1]

Sensory tests were performed on fermented ginger extract of Experimental group 1-1 and ginger extract of Controls 1-1 to 1-3.

The sensory test was to randomly select 50 adult male and female panelists from 20 to 60 years old, and to give panel members taste of fermented ginger extract of experimental group 1-1 and ginger extract of control groups 1-1 to 1-3. The 10 degree evaluation method was used to evaluate preferences such as flavor, flavor, and drinking convenience. The results of the average sensory test for 50 panelists are shown in Table 2 below.

flavor incense zest Drinking convenience Symbol (general) Experimental Group 1-1 9.4 9.3 9.6 9.5 9.5 Control group 1-1 8.5 6.9 6.5 9.3 7.8 Control 1-2 4.9 7.5 7.0 4.2 5.9 Control 1-3 2.6 4.0 4.5 2.4 3.4

* Sensory test value (10: Very good, 0: Very bad)

Table 2 shows the results of the sensory test on the fermentation ginger extract of the experimental group 1-1 and the ginger extract of the control groups 1-1 to 1-3, the fermentation of the experimental group 1-1 prepared according to an embodiment of the present invention Ginger extract was also evaluated for its excellent taste, aroma, flavor, and overall taste.

On the contrary, the ginger extract of control 1-1 prepared using ginger juice and ginger starch from which ginger starch was removed was evaluated to have a lesser flavor and flavor of ginger than the fermented ginger extract of the experimental group. Ginger extract of the control 1-2 prepared using unfermented ginger starch felt strong and strong texture when drinking it was evaluated as a low preference for taste and drinking convenience.

In addition, the ginger extract of control 1-3 prepared to contain both ginger foil and aged and unfermented ginger starch using the ginger juice itself makes the spicy taste stronger than the fermented ginger extract of the experimental group. It was evaluated that the spicy aroma and flavor of Ginger were excessively expressed, and it was confirmed that the preference of the consumer was reduced, and the foreign object felt strongly when drinking, and the preference for the convenience of drinking was also considered to be very poor.

Therefore, during the process of manufacturing fermented ginger extract, ginger foil is removed and ginger starch is included, but the fermented ginger starch fermented and fermented without the use of ginger starch is used to limit the process conditions. As the fragrance is reduced and the foreign substance is not felt when drinking, it was found that the fermented ginger extract produced has the advantages of convenience of drinking while enhancing the inherent flavor and flavor of ginger. Accordingly, the use of ginger starch when preparing fermented ginger extract through Example 1 was confirmed that it is most preferable to limit the process conditions by using the fermented ginger fermented starch.

Ginger extract manufacturing step (S ₄₀₀ Sensory evaluation according to process conditions

According to an embodiment of the present invention to prepare the fermented ginger extract of the experimental group 2-1 to 2-9, prepared in accordance with one embodiment of the present invention, but the process conditions such as heating temperature and heating time of the ginger extract manufacturing step The fermented ginger extracts of the control groups 2-1 to 2-10 are prepared after setting differently from the conditions defined in the present invention, and the sensory test is performed according to the process conditions of the ginger extract manufacturing step.

Fermentation ginger extract of the experimental group 2-1 to 2-9 and fermentation ginger extract of the control group 2-1 to 2-10 are as follows.

[Experimental Group and Control Method of Example 2]

1. Ginger juice extraction step (S ₁₀₀ ) : After washing the harvested ginger clean and peeled, add water at a ratio of 25 parts by weight with respect to 100 parts by weight of ginger to prepare a juice of ginger.

2. Ginger foil removal step (S ₂₀₀ ) : The ginger juice is filtered to remove the solid ginger ginger foil to obtain a ginger suspension.

3. Ginger juice and ginger starch separation step (S ₃₀₀ ) : After the precipitated ginger suspension for 24 hours to separate the layers so that the upper layer formed with ginger juice and the lower layer formed with ginger starch is separated and obtained by separating the ginger juice and ginger starch, respectively. .

4. Ginger extract manufacturing step (S ₄₀₀ ) : Ginger juice is heated at a suitable temperature for a suitable time (primary heating step (S ₄₀₀ )), sugar (oligosaccharides) in a proportion of 45 parts by weight with respect to 100 parts by weight of heated ginger juice. After the addition and heating for a suitable time at a suitable temperature to prepare a ginger extract (secondary heating step (S ₄₀₀ )). Process conditions such as heating temperature and heating time of the first heating step (S ₄₀₀ ) and the second heating step (S ₄₀₀ ) of the ginger extract manufacturing step are shown in Table 3.

1st heating stage 2nd heating stage Heating temperature Heating time Heating temperature Heating time Experimental Group 2-1 100 ℃ 11 hours 98 ℃ 1.5 hours Experimental Group 2-2 98 ℃ 11 hours 98 ℃ 1.5 hours Experimental Group 2-3 102 ℃ 11 hours 98 ℃ 1.5 hours Experimental Group 2-4 100 ℃ 10 hours 98 ℃ 1.5 hours Experimental Group 2-5 100 ℃ 12 hours 98 ℃ 1.5 hours Experimental Group 2-6 100 ℃ 11 hours 95 ℃ 1.5 hours Experimental Group 2-7 100 ℃ 11 hours 100 ℃ 1.5 hours Experimental Group 2-8 100 ℃ 11 hours 98 ℃ 1 hours Experimental Group 2-9 100 ℃ 11 hours 98 ℃ 2 hours Control group 2-1 80 ℃ 7 hours 98 ℃ 1.5 hours Control group 2-2 95 ℃ 9 hours 98 ℃ 1.5 hours Control group 2-3 102 ℃ 13 hours 98 ℃ 1.5 hours Control group 2-4 102 ℃ 15 hours 98 ℃ 1.5 hours Control group 2-5 100 ℃ 11 hours 80 ℃ 0.5 hours Control group 2-6 100 ℃ 11 hours 90 ℃ 0.5 hours Control group 2-7 100 ℃ 11 hours 98 ℃ 3 hours Control group 2-8 100 ℃ 11 hours 98 ℃ 5 hours Control group 2-9 100 ℃ 11 hours X X Control group 2-10 100 ℃ 15 hours X X

5. Ginger starch fermentation fermentation step (S ₅₀₀ ) : Add 100 parts by weight of ginger starch to water in a proportion of 15 parts by weight to prepare a ginger starch. Ginger starch saccharification maturity was prepared by adding malt oil to a portion of 100 parts by weight of ginger starch and then saccharifying the mixture for 26 hours at a temperature of 50 ° C. To add 100 parts by weight of ginger starch saccharification matured kimchi lactic acid bacteria in a ratio of 2 parts by weight, and then fermented and fermented in a stationary culture for 27 hours at a temperature of 40 ℃ to prepare a ginger fermented starch.

6. Mixing step (S ₆₀₀ ) : After mixing 70% by weight of ginger extract and 30% by weight of ginger fermented starch, and heated for 1 hour at a temperature of 97 ℃ to prepare a fermented ginger extract.

As shown in the above production method, the fermented ginger extract of Experimental Group 2-1 to 2-9 was prepared according to one embodiment of the present invention, the process conditions such as heating temperature and heating time of the ginger extract manufacturing step of the present invention It was prepared after setting to meet the conditions defined in the.

On the contrary, the fermented ginger extract of the control 2-1 and 2-2 was prepared after setting the process conditions such that the first heating step of the ginger extract manufacturing step is performed at a temperature lower than the heating temperature defined in the present invention for a short time. , Controlled 2-3 and 2-4 fermented ginger extract was prepared after setting the process conditions such that the first heating step of the ginger extract manufacturing step is carried out for a longer time than the heating time defined in the present invention

In addition, the fermented ginger extract of the control 2-5 and 2-6 was prepared after setting the process conditions such that the second heating step of the ginger extract manufacturing step is performed for a short time at a temperature lower than the heating temperature defined in the present invention, Fermented ginger extract of the control 2-7 and 2-8 was prepared after setting the process conditions such that the second heating step of the ginger extract manufacturing step is performed for a longer time than the heating time defined in the present invention.

In addition, the fermented ginger extract of the control 2-9 was prepared after setting the process conditions to omit the secondary heating step of the ginger extract manufacturing step, the fermented ginger extract of the control 2-10 is the second heating step of the ginger extract manufacturing step Omit the first heating step was prepared after setting the process conditions to be carried out for a longer time than the heating time defined in the present invention

[Sensory Test Results for Experimental and Control Groups in Example 2]

The sensory test on the fermented ginger extract of the experimental groups 2-1 to 2-9 and the fermented ginger extract of the control groups 2-1 to 2-10.

In the sensory test, 50 adult male and female panelists were randomly selected, and the panelists were tasted with fermented ginger extracts of the experimental groups 2-1 to 2-9 and the control groups 2-1 to 2-10. The 10 degree evaluation method was used to evaluate preferences such as taste, flavor, flavor and drinking convenience. The results of the average sensory test for 50 panelists are shown in Table 4 below.

flavor incense zest Drinking convenience Symbol (general) Experimental Group 2-1 9.5 9.8 9.8 9.4 9.6 Experimental Group 2-2 9.6 9.6 9.4 9.6 9.6 Experimental Group 2-3 9.3 9.4 9.2 9.5 9.4 Experimental Group 2-4 9.4 9.2 9.5 9.7 9.5 Experimental Group 2-5 9.7 9.1 9.1 9.7 9.4 Experimental Group 2-6 9.6 9.6 9.3 9.6 9.5 Experimental Group 2-7 9.1 9.5 8.9 9.5 9.3 Experimental Group 2-8 9.3 9.6 9.0 9.4 9.3 Experimental Group 2-9 9.2 9.3 9.6 9.3 9.4 Control group 2-1 2.1 6.4 2.5 6.5 4.4 Control group 2-2 4.0 7.2 3.7 7.4 5.6 Control group 2-3 7.4 4.2 7.3 5.1 6.0 Control group 2-4 6.8 3.4 6.9 4.5 5.4 Control group 2-5 3.3 7.0 3.9 7.1 5.3 Control group 2-6 5.1 8.0 5.0 7.9 6.5 Control group 2-7 8.0 5.2 8.1 6.5 7.0 Control group 2-8 4.2 7.5 4.6 7.5 6.0 Control group 2-9 2.0 4.0 1.9 8.1 4.0 Control group 2-10 2.9 4.5 2.5 7.5 4.4

* Sensory test value (10: Very good, 0: Very bad)

Table 4 shows the results of the sensory test for the fermented ginger extract of the experimental group 2-1 to 2-9 and the fermented ginger extract of the control group 2-1 to 2-10, the experimental group prepared according to an embodiment of the present invention Fermented ginger extract of 2-1 to 2-9 was evaluated as excellent overall taste for flavor, aroma, flavor and drinking convenience.

On the contrary, the fermented ginger extracts of the control 2-1 and 2-2 prepared after setting the process conditions such that the first heating step of the ginger extract manufacturing step is performed for a short time at a temperature lower than the heating temperature defined in the present invention. It was evaluated that the hotness of the ginger was not removed because it was not sufficiently heated, and the consumer's preference for taste and flavor was insufficient. Fermented Ginger Extract of Controls 2-3 and 2-4 prepared after setting the conditions was evaluated to be insufficient in consumer convenience in drinking convenience due to excessively high viscosity of ginger extract. Most of the incense was lost, and consumer preference for incense was also lacking.

In addition, the fermented ginger extract of the control 2-5 and 2-6 prepared after setting the process conditions so that the second heating step of the ginger extract manufacturing step is carried out for a short time at a temperature lower than the heating temperature defined in the present invention 1 Like the secondary heating step, the spicy taste of ginger is expressed in a large amount, so the taste and flavor are evaluated as low, and the second heating step of the ginger extract manufacturing step is performed for a longer time than the heating time defined in the present invention. Fermented ginger extract of the prepared controls 2-7 and 2-8 after setting the was reduced the flavor of ginger during the heating process was evaluated that the lack of preference for the flavor and high viscosity.

In addition, after setting the process conditions to omit the second heating step of the ginger extract manufacturing step 2 omit the second heating step of the fermented ginger extract and ginger extract manufacturing step of the control 2-9 prepared the present invention the first heating step Fermented ginger extract of the control 2-10 prepared after setting the process conditions to be carried out for a longer time than the heating time defined in the do not perform a heating step after the addition of sugar, so the sweetness is not felt at all, fermentation of the experimental group Compared to the ginger extract, the spicy taste of ginger is very strong, and the taste, flavor and flavor are very poor.

Therefore, the primary heating step included in the ginger extract manufacturing step of manufacturing the fermented ginger extract is to heat the ginger juice at a temperature of 98 to 102 ℃ for 10 to 12 hours to specifically limit the process conditions, secondary heating The step is to add the sugar in an appropriate ratio for 100 parts by weight of the first heated ginger juice and then heated for 1 to 2 hours at a temperature of 95 to 100 ℃, if the process conditions are specifically defined, finally prepared fermented ginger By adding some sweetness to the extract, the taste and flavor can be improved, and the spicy and spicy aroma of ginger can be removed, which can improve the quality of fermented ginger extract.

Ginger extract manufacturing step (S ₄₀₀ Sensory Evaluation According to the Addition Ratio of Sugar Added in

In accordance with an embodiment of the present invention to prepare the fermented ginger extract of the experimental group 3-1 to 3-3, prepared according to one embodiment of the present invention, the addition ratio of the sugar added in the ginger extract manufacturing step limited in the present invention After setting differently from one condition, fermented ginger extracts of the control groups 3-1 to 3-6 were prepared, and the sensory test was performed according to the addition ratio of the sugar added in the ginger extract manufacturing step.

Fermentation ginger extract of the experimental group 3-1 to 3-3 and fermentation ginger extract of the control group 3-1 to 3-6 are as follows.

[Experiment group and control method of Example 3 preparation method]

1. Ginger juice extraction step (S ₁₀₀ ) : After washing the harvested ginger clean and peeled, add water at a ratio of 25 parts by weight with respect to 100 parts by weight of ginger to prepare a juice of ginger.

2. Ginger foil removal step (S ₂₀₀ ) : The ginger juice is filtered to remove the solid ginger ginger foil to obtain a ginger suspension.

3. Ginger juice and ginger starch separation step (S ₃₀₀ ) : After the precipitated ginger suspension for 24 hours to separate the layers so that the upper layer formed with ginger juice and the lower layer formed with ginger starch is separated and obtained by separating the ginger juice and ginger starch, respectively. .

4. Ginger extract manufacturing step (S ₄₀₀ ) : Ginger juice is heated for 11 hours at a temperature of 100 ℃ (1st heating step (S ₄₀₀ )), added sugar (oligosaccharides) in an appropriate ratio to the heated ginger juice 98 Ginger extract is prepared by heating at a temperature of ℃ for 1.5 hours (secondary heating step (S ₄₀₀ )). The addition ratio of the sugar added in the second heating step (S ₄₀₀ ) of the ginger extract manufacturing step is shown in Table 5.

Ginger juice Sugar Experimental Group 3-1 100 parts by weight 45 parts by weight Experimental Group 3-2 100 parts by weight 30 parts by weight Experimental Group 3-3 100 parts by weight 60 parts by weight Control group 3-1 100 parts by weight 0 parts by weight Control group 3-2 100 parts by weight 10 parts by weight Control group 3-3 100 parts by weight 25 parts by weight Control group 3-4 100 parts by weight 65 parts by weight Control 3-5 100 parts by weight 80 parts by weight Control group 3-6 100 parts by weight 100 parts by weight

5. Ginger starch fermentation fermentation step (S ₅₀₀ ) : Add 100 parts by weight of ginger starch to water in a proportion of 15 parts by weight to prepare a ginger starch. Ginger starch saccharification maturity was prepared by adding malt oil to a portion of 100 parts by weight of ginger starch and then saccharifying the mixture for 26 hours at a temperature of 50 ° C. To add 100 parts by weight of ginger starch saccharification matured kimchi lactic acid bacteria in a ratio of 2 parts by weight, and then fermented and fermented in a stationary culture for 27 hours at a temperature of 40 ℃ to prepare a ginger fermented starch.

6. Mixing step (S ₆₀₀ ) : After mixing 70% by weight of ginger extract and 30% by weight of ginger fermented starch, and heated for 1 hour at a temperature of 97 ℃ to prepare a fermented ginger extract.

As shown in the above production method, the fermented ginger extract of the experimental group 3-1 to 3-3 was prepared according to one embodiment of the present invention, the addition ratio of the sugar added in the ginger extract manufacturing step is limited in the present invention Produced after setting the process conditions to suit the conditions.

On the contrary, the fermented ginger extract of the control 3-1 was prepared after setting the process conditions so that no sugar was added in the ginger extract manufacturing step, and the fermented ginger extract of the control 3-2 and 3-3 was prepared in the ginger extract manufacturing step. Prepared after setting the process conditions so that the amount of added sugar is lower than the addition ratio defined in the present invention, the fermented ginger extract of the control 3-4 to 3-6 added amount of sugar added in the ginger extract manufacturing step It was prepared after setting the process conditions such that the value is higher than the addition ratio defined in the present invention.

[Sensory Test Results for Experimental and Control Groups in Example 3]

The sensory test on the fermented ginger extract of the experimental group 3-1 to 3-3 and the fermented ginger extract of the control group 3-1 to 3-6 are performed.

In the sensory test, 50 adult male and female panelists were randomly selected, and the panelists were tasted with fermented ginger extracts from experimental groups 3-1 to 3-3 and control groups 3-1 to 3-6. The 10 degree evaluation method was used to evaluate preferences such as taste, flavor, flavor and drinking convenience. The results of the average sensory test for 50 panelists are shown in Table 6 below.

flavor incense zest Drinking convenience Symbol (general) Experimental Group 3-1 9.8 9.4 9.9 9.1 9.6 Experimental Group 3-2 9.5 9.6 9.4 9.3 9.5 Experimental Group 3-3 9.6 9.7 9.3 9.5 9.5 Control group 3-1 1.7 3.4 2.0 9.0 4.0 Control group 3-2 2.1 4.0 2.0 8.9 4.3 Control group 3-3 6.0 4.7 6.1 8.5 6.3 Control group 3-4 7.9 6.5 7.6 8.0 7.5 Control 3-5 5.4 6.0 5.3 7.4 6.0 Control group 3-6 3.4 5.4 3.8 7.0 4.9

* Sensory test value (10: Very good, 0: Very bad)

Table 6 shows the results of the sensory test for the fermented ginger extract of the experimental group 3-1 to 3-3 and the fermented ginger extract of the control group 3-1 to 3-6, the experimental group prepared according to an embodiment of the present invention The fermented ginger extract of 3-1 to 3-3 was evaluated as having excellent overall taste for flavor, aroma, flavor, and drinking convenience.

On the contrary, the addition amount of the sugar added in the fermentation ginger extract and the ginger extract manufacturing step of the control 3-1 prepared after setting the process conditions so that no sugar is added in the ginger extract manufacturing step than the addition ratio defined in the present invention The fermented ginger extracts of the control groups 3-2 and 3-3 prepared after the process conditions were set to a low value were found to be insufficient in sweetness due to the low proportion of sugar contained in the finally prepared fermented ginger extract. Ginger's distinctive spiciness and aroma were strongly expressed, which resulted in a lack of consumer's preference for taste, flavor and aroma.

In addition, the fermented ginger extract of the control 3-4 to 3-6 prepared after setting the process conditions so that the amount of sugar added in the ginger extract manufacturing step is higher than the addition ratio defined in the present invention was finally prepared In the fermented ginger extract, the sweetness felt too much, resulting in a problem that the inherent taste of ginger was reduced, and consumers' evaluation of taste and flavor was low.

Therefore, in the process of manufacturing the fermented ginger extract during the heating process in the ginger extract manufacturing step to add sugar in the ratio of 30 to 60 parts by weight with respect to 100 parts by weight of ginger juice, ginger It was confirmed that fermented ginger extract with excellent taste and flavor can be produced by reducing the specific spicy taste and flavor while giving ginger a unique flavor and taste while providing proper sweetness.

Ginger starch fermentation step (S ₅₀₀ Sensory evaluation according to process conditions

According to one embodiment of the present invention to prepare the fermented ginger extract of Experimental Groups 4-1 to 4-5, prepared in accordance with one embodiment of the present invention process conditions such as fermentation temperature and fermentation time of ginger starch fermentation step The fermented ginger extracts of the control groups 4-1 to 4-8 were prepared after setting differently from the conditions defined in the present invention and subjected to sensory tests according to the process conditions of the ginger starch fermentation step.

Fermentation ginger extract of the experimental group 4-1 to 4-5 and fermentation ginger extract of the control group 4-1 to 4-8 are as follows.

[Experimental group and control method of Example 4 preparation method]

1. Ginger juice extraction step (S ₁₀₀ ) : After washing the harvested ginger clean and peeled, add water at a ratio of 25 parts by weight with respect to 100 parts by weight of ginger to prepare a juice of ginger.

2. Ginger foil removal step (S ₂₀₀ ) : The ginger juice is filtered to remove the solid ginger ginger foil to obtain a ginger suspension.

3. Ginger juice and ginger starch separation step (S ₃₀₀ ) : After the precipitated ginger suspension for 24 hours to separate the layers so that the upper layer formed with ginger juice and the lower layer formed with ginger starch is separated and obtained by separating the ginger juice and ginger starch, respectively. .

4. Ginger extract manufacturing step (S ₄₀₀ ) : heated ginger juice for 11 hours at a temperature of 100 ℃ (primary heating step (S ₄₀₀ )), 45 parts by weight of sugar (oligosaccharides) to 100 parts by weight of heated ginger juice After the addition at a ratio is heated for 1.5 hours at a temperature of 98 ℃ to prepare a ginger extract (secondary heating step (S ₄₀₀ )).

5. Ginger starch fermentation fermentation step (S ₅₀₀ ) : Add 100 parts by weight of ginger starch to water in a proportion of 15 parts by weight to prepare a ginger starch. Ginger starch saccharification maturity was prepared by adding malt oil to a portion of 100 parts by weight of ginger starch and then saccharifying the mixture for 26 hours at a temperature of 50 ° C. To prepare ginger fermented starch by adding kimchi lactic acid bacteria in a ratio of 2 parts by weight to 100 parts by weight of ginger starch saccharification matured, and then fermentation and fermentation in a fixed time at an appropriate temperature. Fermentation temperature and fermentation time of the ginger starch fermentation step is shown in Table 7.

Fermentation temperature Fermentation time Experimental Group 4-1 40 ℃ 27 hours Experimental Group 4-2 35 ℃ 27 hours Experimental Group 4-3 45 ℃ 27 hours Experimental Group 4-4 40 ℃ 24 hours Experimental Group 4-5 40 ℃ 30 hours Control group 4-1 10 ℃ 27 hours Control group 4-2 30 ℃ 27 hours Control group 4-3 50 ℃ 27 hours Control 4-4 80 ℃ 27 hours Control group 4-5 40 ℃ 10 hours Control group 4-6 40 ℃ 20 hours Control group 4-7 40 ℃ 35 hours Control group 4-8 40 ℃ 50 hours

6. Mixing step (S ₆₀₀ ) : After mixing 70% by weight of ginger extract and 30% by weight of ginger fermented starch, and heated for 1 hour at a temperature of 97 ℃ to prepare a fermented ginger extract.

As shown in the above production method, the fermented ginger extract of Experimental Group 4-1 to 4-5 was prepared according to one embodiment of the present invention, the process conditions such as fermentation temperature and fermentation time of the ginger starch fermentation step It prepared after setting to suit the conditions defined in the invention.

In contrast, the fermented ginger extract of the control 4-1 and 4-2 was prepared after setting the process conditions so that the ginger starch fermentation step is carried out at a temperature lower than the fermentation temperature defined in the present invention, the control 4-3 and 4 Fermented ginger extract of -4 was prepared after setting the process conditions such that the ginger starch fermentation step is carried out at a temperature higher than the fermentation temperature defined in the present invention

In addition, the fermented ginger extract of the control 4-5 and 4-6 was prepared after setting the process conditions so that the ginger starch fermentation step is carried out for a shorter than the fermentation time defined in the present invention, the control 4-7 and 4- Fermented ginger extract of 8 was prepared after setting the process conditions such that the ginger starch fermentation step is carried out for a longer time than the fermentation time defined in the present invention

[Sensory Test Results for Experimental and Control Groups in Example 4]

The sensory test on the fermented ginger extract of the experimental groups 4-1 to 4-5 and the fermented ginger extract of the control groups 4-1 to 4-8 are performed.

In the sensory test, 50 adult male and female panelists were randomly selected, and the panelists were tasted with fermented ginger extract of experimental groups 4-1 to 4-5 and control groups 4-1 to 4-8. The 10 degree evaluation method was used to evaluate preferences such as taste, flavor, flavor and drinking convenience. The results of the average sensory test for 50 panelists are shown in Table 8 below.

flavor incense zest Drinking convenience Symbol (general) Experimental Group 4-1 9.6 9.4 9.8 9.4 9.6 Experimental Group 4-2 9.3 9.8 9.6 9.5 9.6 Experimental Group 4-3 9.3 9.7 9.4 9.4 9.5 Experimental Group 4-4 9.1 9.4 9.5 9.8 9.5 Experimental Group 4-5 9.2 9.5 9.5 9.7 9.5 Control group 4-1 4.0 3.5 3.9 7.1 4.6 Control group 4-2 5.1 5.3 5.1 7.5 5.8 Control group 4-3 7.5 6.2 6.4 7.8 7.0 Control 4-4 7.2 5.8 5.4 7.7 6.5 Control group 4-5 5.2 4.8 4.6 8.0 5.7 Control group 4-6 6.0 6.2 5.9 8.4 6.6 Control group 4-7 8.4 7.0 7.1 7.9 7.6 Control group 4-8 7.7 6.1 6.2 7.6 6.9

* Sensory test value (10: Very good, 0: Very bad)

Table 8 shows the results of the sensory test for the fermented ginger extract of the experimental group 4-1 to 4-5 and the fermented ginger extract of the control group 4-1 to 4-8, the experimental group prepared according to an embodiment of the present invention The fermented ginger extracts of 4-1 to 4-5 were also evaluated as having excellent overall taste for flavor, aroma, flavor and drinking convenience.

On the contrary, the fermentation ginger extract fermentation step and the ginger starch fermentation step of the control 4-1 and 4-2 prepared after setting the process conditions so that the ginger starch fermentation fermentation step is performed at a temperature lower than the fermentation temperature defined in the present invention Fermented ginger extract of the controls 4-5 and 4-6 prepared after setting the process conditions to be carried out for a shorter time than the fermentation time defined in the invention fermented ginger because the spicy taste of ginger is not reduced properly The quality of the extract appeared to be deteriorated, and accordingly, it was evaluated that the consumer's preference for taste, aroma and flavor was insufficient.

In addition, fermented ginger extract and ginger starch fermentation step of the control 4-3 and 4-4 prepared after setting the process conditions so that the ginger starch fermentation step is carried out at a temperature higher than the fermentation temperature defined in the present invention Fermented ginger extracts of controls 4-7 and 4-8 prepared after setting the process conditions to be carried out for a longer time than the fermentation time limited in The taste and flavor of the fermented ginger extract finally produced due to the loss of flavor and flavor were evaluated to be insufficient compared to the fermented ginger extract of the experimental group.

Therefore, when the fermentation temperature of the ginger starch fermentation step during the process of manufacturing the fermented ginger extract is limited to 35 to 45 ℃, and the fermentation time is limited to 24 to 30 hours, reducing the pungent taste of ginger expressed in the fermented ginger extract At the same time, it was confirmed that ginger's inherent aroma and flavor were expressed in large amounts to enhance the quality of fermented ginger extract.

Ginger starch fermentation step (S ₅₀₀ Sensory Evaluation of Kimchi Lactic Acid Bacteria Added in

According to one embodiment of the present invention to prepare the fermented ginger extract of the experimental group 5-1 to 5-3, prepared according to one embodiment of the present invention, the addition ratio of the kimchi lactic acid bacteria added in the ginger starch fermentation step of the present invention The fermented ginger extracts of the control groups 5-1 to 5-6 were prepared after setting differently from the conditions defined in the above, and the sensory test was performed according to the addition ratio of the kimchi lactic acid bacteria added in the ginger starch fermentation step.

Fermentation ginger extract of Experimental groups 5-1 to 5-3 and fermentation ginger extract of Controls 5-1 to 5-6 are as follows.

Experimental group and control method of Example 5

1. Ginger juice extraction step (S ₁₀₀ ) : After washing the harvested ginger clean and peeled, add water at a ratio of 25 parts by weight with respect to 100 parts by weight of ginger to prepare a juice of ginger.

2. Ginger foil removal step (S ₂₀₀ ) : The ginger juice is filtered to remove the solid ginger ginger foil to obtain a ginger suspension.

3. Ginger juice and ginger starch separation step (S ₃₀₀ ) : After the precipitated ginger suspension for 24 hours to separate the layers so that the upper layer formed with ginger juice and the lower layer formed with ginger starch is separated and obtained by separating the ginger juice and ginger starch, respectively. .

4. Ginger extract manufacturing step (S ₄₀₀ ) : heated ginger juice for 11 hours at a temperature of 100 ℃ (primary heating step (S ₄₀₀ )), 45 parts by weight of sugar (oligosaccharides) to 100 parts by weight of heated ginger juice After the addition at a ratio is heated for 1.5 hours at a temperature of 98 ℃ to prepare a ginger extract (secondary heating step (S ₄₀₀ )).

5. Ginger starch fermentation fermentation step (S ₅₀₀ ) : Add 100 parts by weight of ginger starch to water in a proportion of 15 parts by weight to prepare a ginger starch. Ginger starch saccharification maturity was prepared by adding malt oil to a portion of 100 parts by weight of ginger starch and then saccharifying the mixture for 26 hours at a temperature of 50 ° C. After adding the kimchi lactic acid bacteria in an appropriate ratio to 100 parts by weight of ginger starch saccharification maturation, fermented starch is prepared by fermentation and fermentation in a stationary culture at a temperature of 40 ° C. for 27 hours. The addition ratio of the kimchi lactic acid bacteria added in the ginger starch fermentation step is shown in Table 9.

Ginger starch Kimchi lactic acid bacteria Experimental Group 5-1 100 parts by weight 2 parts by weight Experimental Group 5-2 100 parts by weight 1 part by weight Experimental Group 5-3 100 parts by weight 5 parts by weight Control group 5-1 100 parts by weight 0.1 parts by weight Control group 5-2 100 parts by weight 0.5 parts by weight Control group 5-3 100 parts by weight 0.8 parts by weight Control group 5-4 100 parts by weight 6 parts by weight Control 5-5 100 parts by weight 10 parts by weight Control group 5-6 100 parts by weight 20 parts by weight

6. Mixing step (S ₆₀₀ ) : After mixing 70% by weight of ginger extract and 30% by weight of ginger fermented starch, and heated for 1 hour at a temperature of 97 ℃ to prepare a fermented ginger extract.

As shown in the above production method, the fermented ginger extract of the experimental group 5-1 to 5-3 was prepared according to one embodiment of the present invention, the addition ratio of the kimchi lactic acid bacteria added in the ginger starch fermentation step of the present invention It was prepared after setting the process conditions to suit the limited conditions.

On the contrary, the fermented ginger extract of the control 5-1 to 5-3 was prepared after setting the process conditions so that the amount of kimchi lactic acid bacteria added in the ginger starch fermentation step is lower than the addition ratio defined in the present invention, Fermented ginger extract of the control 5-4 to 5-6 was prepared after setting the process conditions such that the amount of kimchi lactic acid bacteria added in the ginger starch fermentation step is higher than the addition ratio defined in the present invention.

[Sensory Test Results for Experimental and Control Groups in Example 5]

The sensory test on the fermented ginger extract of the experimental groups 5-1 to 5-3 and the fermented ginger extract of the control groups 5-1 to 5-6 are carried out.

In the sensory test, 50 adult male and female panelists were randomly selected, and the panelists were tasted with fermented ginger extracts from experimental groups 5-1 to 5-3 and control groups 5-1 to 5-6. The 10 degree evaluation method was used to evaluate preferences such as taste, flavor, flavor and drinking convenience. The results of the average sensory test for 50 panelists are shown in Table 10 below.

flavor incense zest Drinking convenience Symbol (general) Experimental Group 5-1 9.3 9.6 9.8 9.4 9.5 Experimental Group 5-2 9.4 9.5 9.3 9.4 9.4 Experimental Group 5-3 9.1 9.2 9.3 9.8 9.4 Control group 5-1 4.1 3.3 3.8 6.8 4.5 Control group 5-2 5.3 5.1 4.9 7.2 5.6 Control group 5-3 5.9 5.0 5.3 7.7 6.0 Control group 5-4 8.8 6.5 6.3 8.0 7.4 Control 5-5 8.0 5.0 5.4 8.1 6.6 Control group 5-6 7.4 4.3 4.1 8.1 6.0

* Sensory test value (10: Very good, 0: Very bad)

Table 10 shows the results of the sensory test for the fermented ginger extract of the experimental groups 5-1 to 5-3 and the fermented ginger extract of the control groups 5-1 to 5-6, the experimental group prepared according to an embodiment of the present invention The fermented ginger extracts of 5-1 to 5-3 were also evaluated as having excellent overall taste for flavor, aroma, flavor and drinking convenience.

On the contrary, the fermented ginger extracts of the control groups 5-1 to 5-3 prepared after setting the process conditions such that the amount of kimchi lactic acid bacteria added in the ginger starch fermentation fermentation step were lower than the addition ratio defined in the present invention were aged. And since the fermented ginger extract is not properly made and finally produced in the fermented ginger extract a large amount of spicy taste it was evaluated that the consumer's preference for taste, aroma and flavor is insufficient.

In addition, the fermentation ginger extract of the control 5-4 to 5-6 prepared after setting the process conditions so that the addition amount of the kimchi lactic acid bacteria added in the ginger starch fermentation step is higher than the addition ratio defined in the present invention As the flavor and flavor of ginger is lost along with the spicy taste of ginger, the flavor and flavor of ginger is not expressed properly in the finally prepared fermented ginger extract. It was evaluated that the palatability was insufficient.

Therefore, kimchi lactobacillus was added in a ratio of 1 to 5 parts by weight based on 100 parts by weight of ginger starch saccharification maturation, prepared by fermenting ginger starch during fermentation of ginger starch during fermentation of ginger starch during fermentation. By specifically limiting the process conditions, it was confirmed that the fermented ginger extract with excellent taste and flavor can be effectively reduced, while preventing the ginger's inherent aroma and taste, while effectively reducing the spicy flavor.

Mixing step (S ₆₀₀ Sensory Evaluation of Mixture Ratio of Ginger Extract and Ginger Fermented Starch

According to one embodiment of the present invention to prepare a fermentation ginger extract of Experimental groups 6-1 to 6-3, prepared according to one embodiment of the present invention, but see the mixing ratio of ginger extract and ginger fermented starch mixed in the mixing step The fermented ginger extracts of the control groups 6-1 to 6-6 were prepared after setting differently from the conditions defined in the present invention, and the sensory test was performed according to the mixing ratio of the ginger extract and the fermented starch of ginger in the mixing step.

Fermentation ginger extract of the experimental groups 6-1 to 6-3 and fermented ginger extract of the control 6-1 to 6-6 are as follows.

Experimental group and control method of Example 6

1. Ginger juice extraction step (S ₁₀₀ ) : After washing the harvested ginger clean and peeled, add water at a ratio of 25 parts by weight with respect to 100 parts by weight of ginger to prepare a juice of ginger.

2. Ginger foil removal step (S ₂₀₀ ) : The ginger juice is filtered to remove the solid ginger ginger foil to obtain a ginger suspension.

3. Ginger juice and ginger starch separation step (S ₃₀₀ ) : After the precipitated ginger suspension for 24 hours to separate the layers so that the upper layer formed with ginger juice and the lower layer formed with ginger starch is separated and obtained by separating the ginger juice and ginger starch, respectively. .

4. Ginger extract manufacturing step (S ₄₀₀ ) : heated ginger juice for 11 hours at a temperature of 100 ℃ (primary heating step (S ₄₀₀ )), 45 parts by weight of sugar (oligosaccharides) to 100 parts by weight of heated ginger juice then added at a rate to heating for 1.5 hours at a temperature of 98 ℃ to produce a ginger extract (second heating step (S _400)).

5. Ginger starch fermentation fermentation step (S ₅₀₀ ) : Add 100 parts by weight of ginger starch to water in a proportion of 15 parts by weight to prepare a ginger starch. Ginger starch saccharification maturity was prepared by adding malt oil to a portion of 100 parts by weight of ginger starch and then saccharifying the mixture for 26 hours at a temperature of 50 ° C. To add 100 parts by weight of ginger starch saccharification matured kimchi lactic acid bacteria in a ratio of 2 parts by weight, and then fermented and fermented in a stationary culture for 27 hours at a temperature of 40 ℃ to prepare a ginger fermented starch.

6. Mixing step (S ₆₀₀ ) : After mixing ginger extract and ginger fermented starch at an appropriate ratio, it is heated for 1 hour at a temperature of 97 ℃ to prepare a fermented ginger extract. The mixing ratio of ginger extract and ginger fermented starch is shown in Table 11 below.

Ginger Extract Ginger Fermented Starch Experimental Group 6-1 70 wt% 30 wt% Experimental Group 6-2 60% by weight 40 wt% Experimental Group 6-3 80 wt% 20 wt% Control group 6-1 20 wt% 80 wt% Control group 6-2 40 wt% 60% by weight Control group 6-3 50 wt% 50 wt% Control group 6-4 85 wt% 15 wt% Control group 6-5 90 wt% 10% by weight Control group 6-6 95 wt% 5 wt%

As shown in the above production method, the fermented ginger extract of the experimental group 6-1 to 6-3 was prepared according to one embodiment of the present invention, the mixing ratio of the ginger extract and ginger fermented starch mixed in the mixing step of the present invention It was prepared after setting the process conditions to meet the conditions defined in the.

On the contrary, the fermented ginger extract of the control 6-1 to 6-3 in the mixing step, the ginger extract is mixed at a lower ratio than the mixing ratio defined in the present invention and the ginger fermentation starch is higher than the mixing ratio defined in the present invention Prepared after setting the process conditions to be mixed with, the fermented ginger extract of the control 6-4 to 6-6 in the mixing step ginger extract is to be mixed at a higher ratio than the mixing ratio defined in the present invention and ginger fermented starch is It was prepared after setting the process conditions to be mixed at a lower ratio than the mixing ratio defined in the invention.

[Sensory Test Results for Experimental and Control Groups in Example 6]

The sensory test on the fermented ginger extract of the experimental group 6-1 to 6-3 and the fermented ginger extract of the control group 6-1 to 6-6.

The sensory test was to randomly select 50 adult male and female panelists of 20 to 60 years old, and taste the fermented ginger extract of the experimental group 6-1 to 6-3 and the control group 6-1 to 6-6 to taste The 10 degree evaluation method was used to evaluate preferences such as taste, flavor, flavor and drinking convenience. The results of the average sensory test for 50 panelists are shown in Table 12 below.

flavor incense zest Drinking convenience Symbol (general) Experimental Group 6-1 9.7 9.5 9.6 9.4 9.6 Experimental Group 6-2 9.1 9.2 9.4 9.0 9.2 Experimental Group 6-3 9.6 9.5 9.5 9.2 9.5 Control group 6-1 4.0 3.4 4.2 2.5 3.5 Control group 6-2 5.1 5.0 5.0 3.6 4.7 Control group 6-3 6.5 8.7 5.4 5.1 6.4 Control group 6-4 3.4 9.0 5.6 7.9 6.5 Control group 6-5 3.1 8.4 5.1 8.7 6.3 Control group 6-6 2.7 8.0 4.8 9.1 6.2

* Sensory test value (10: Very good, 0: Very bad)

Table 12 shows the results of the sensory test for the fermented ginger extract of the experimental group 6-1 to 6-3 and the fermented ginger extract of the control group 6-1 to 6-6, the experimental group prepared according to an embodiment of the present invention The fermented ginger extracts of 6-1 to 6-3 were evaluated as having excellent overall taste for flavor, aroma, flavor and drinking convenience.

On the contrary, in the mixing step, the ginger extract is mixed at a lower ratio than the mixing ratio defined in the present invention, and the fermented starch is prepared after setting the process conditions to be mixed at a higher ratio than the mixing ratio defined in the present invention. Fermented ginger extract of -1 to 6-3 was evaluated to lack consumer's preference for drinking convenience as ginger fermented starch was mixed excessively, so that the neck was not smoothed, and the flavor and flavor of ginger was relatively higher than the experimental group. Insufficiently expressed, the consumer's preference for flavor and aroma was also evaluated as insufficient.

In addition, in the mixing step, the ginger extract is mixed at a higher ratio than the mixing ratio defined in the present invention, and the fermented starch is prepared after setting the process conditions to be mixed at a lower ratio than the mixing ratio defined in the present invention. Fermented ginger extract of 4 to 6-6 is a relatively poor blend of ginger fermented starch, the drinking convenience is excellent, but the spicy taste of ginger feels a little stronger, the consumer's preference for taste and flavor was evaluated as low.

Therefore, when the mixing ratio of the ginger extract and ginger fermented starch to be specifically mixed by mixing in the ratio of 60 to 80% by weight of ginger extract and 20 to 40% by weight of ginger fermented starch in the process of manufacturing fermented ginger extract. , Ginger's inherent taste and flavor is expressed in a large amount, but the spicy taste is mostly reduced, and the taste and flavor are excellent, and it is confirmed that it is possible to prepare fermented ginger extract with excellent drinking convenience as well.

In conclusion, through the results of the sensory test of Example 1 to Example 6, the fermented ginger extract prepared according to an embodiment of the present invention is prepared in an extract form using ginger but added sugar to ginger juice Then, add the kimchi lactic acid bacteria to the heated ginger extract and ginger starch, and then fermented ginger extract prepared by fermenting ginger fermented starch prepared by fermentation and fermentation. Ginger's inherent aroma and flavor is expressed in a large amount and has the advantage of excellent taste and flavor, and it is confirmed that there is an advantage of drinking convenience because the neck is soft and moderate viscosity is maintained.

As mentioned above, the present invention has been described in detail by way of examples, but the present invention is not limited to the above embodiments, and may be modified in various forms, and within the technical spirit of the present invention, there is a general knowledge in the art. It is obvious that many variations are possible by the possessor. In addition, various forms of substitution, modification, and alteration may be made by those skilled in the art without departing from the technical spirit of the present invention described in the claims, which are also within the scope of the present invention. something to do.

Claims (7)

Ginger juice step of washing and peeling ginger after adding water to produce a ginger juice;
A ginger foil removing step of filtering ginger juice prepared in the ginger juice step to remove ginger foil as a solid and obtaining a ginger suspension;
Ginger juice and ginger starch separation step obtained by separating the layers so that the ginger suspension formed in the ginger foil removal step by standing to form the upper layer portion and the ginger starch formed ginger layer formed by separating the ginger juice and ginger starch, respectively;
A ginger extract manufacturing step of adding sugar to the ginger juice obtained in the ginger juice and ginger starch separation step and then heating to prepare a ginger extract;
Simultaneously with the ginger extract manufacturing step or before or after the ginger extract manufacturing step, adding kimchi lactic acid bacteria to the ginger starch saccharification ripening prepared by saccharifying the ginger starch obtained in the ginger juice and ginger starch separation step Ginger starch fermentation fermentation step prepared by fermentation of starch fermentation followed by fermentation fermentation with political culture; And
Preparation of fermented ginger extract, characterized in that it comprises a step of mixing the ginger extract prepared in the ginger extract manufacturing step and the fermented ginger starch prepared in the fermentation step of the ginger starch fermentation to produce fermented ginger extract; In the method,
The ginger starch fermentation step,
Ginger starch rice making step of adding ginger to 100 parts by weight of water at a ratio of 10 to 20 parts by weight and then boiling to produce ginger starch;
To prepare the ginger starch saccharification matured by adding malt to the 100 parts by weight of the ginger starch prepared in the ginger starch porridge manufacturing step in the ratio of 60 to 70 parts by weight and then saccharifying for 24 to 28 hours at a temperature of 45 to 65 ℃ Glycosylation ripening step; And
Ginger fermentation by adding fermented kimchi lactic acid bacteria at a ratio of 1 to 5 parts by weight based on 100 parts by weight of the ginger starch saccharification aging prepared in the saccharification ripening step, and cultured for 24 to 30 hours at a temperature of 35 to 45 ° C. Fermentation ginger extract manufacturing method characterized in that consisting of; The method according to claim 1,
In the ginger juice step,
Method for producing a fermented ginger extract, characterized in that the juice after adding water in a ratio of 20 to 30 parts by weight with respect to 100 parts by weight of ginger. The method according to claim 1,
In the ginger juice and ginger starch separation step,
Method of producing a fermented ginger extract, characterized in that the layers are separated so that the ginger suspension is left to settle for 20 to 28 hours to form the upper layer portion formed with ginger juice and the lower layer portion formed with ginger starch. The method according to claim 1,
The ginger extract manufacturing step,
A first heating step of heating ginger juice at a temperature of 98 to 102 ° C. for 10 to 12 hours; And
Characterized in that it comprises a second heating step for heating for 1 to 2 hours at a temperature of 95 to 100 ℃ after adding the sugar in a ratio of 30 to 60 parts by weight with respect to 100 parts by weight of ginger juice heated in the first heating step; Fermented ginger extract manufacturing method. delete The method according to claim 1,
In the mixing step,
60 to 80% by weight of ginger extract and 20 to 40% by weight of ginger fermented starch, and then fermented ginger extract, characterized in that the heating for 1 to 2 hours at a temperature of 95 to 100 ℃. Fermented ginger extract, characterized in that produced by the method of any one of claims 1, 2, 3, 4 or 6.

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