KR102147493B1 - Method of ginger powder - Google Patents

Abstract

The present invention provides a method for producing ginger powder. In more detail, in the present invention, a preparatory step of selecting and washing ginger, a juicing step of juicing the ginger to prepare a ginger juice, a sedimentation step of separating the ginger juice into a supernatant and a precipitate by standing in a refrigerated condition, and the supernatant Ginger powder having excellent sensory properties, including a first filtration step of filtering the supernatant, a sterilization step of sterilizing the supernatant at low temperature, a cooling step of cooling the sterilized supernatant, and a second filtration step of filtering the cooled supernatant. It provides a method that can be manufactured.

Description

Manufacturing method of ginger powder {METHOD OF GINGER POWDER}

The present invention relates to a method for producing ginger powder.

Ginger has a unique spicy taste and aroma and is widely used as spices, medicinal herbs, slices, and tea. Ginger can be consumed as it is, and ginger can be juiced, extracted, dried, steamed, or softened, or pulverized and prepared in powder form.

Among them, ginger powder can be easily used as tea, spices, etc., and it is easy to store, so it is highly preferred by consumers. In general, ginger powder can be prepared by juicing or extracting ginger, removing starch, and drying it.

For example, in Korean Patent Laid-Open No. 10-2004-0106799, the peeled ginger is finely ground and then juiced, the juice is heated to a temperature of 95°C to deactivate the enzyme present inside, and the juice is Cooling and enzymatic reaction by adding an appropriate amount of starch degrading enzyme thereto, deactivating the starch degrading enzyme by heating the juice to 95 °C, filtering the juice and concentrating at low temperature, and the concentrate and excipient Disclosed is a method for producing concentrated ginger powder comprising the step of mixing and spray drying.

However, as disclosed in the above patent, when the starch contained in the ginger juice is removed by using a starch degrading enzyme, the starch remains in the final product, which is advantageous in terms of yield, but the unique flavor and spicy taste of ginger decreases. There was a problem.

In addition, a large amount of active ingredients such as organic acids, amino acids, and sugars are contained in the ginger juice. However, as disclosed in the above patent, when repeatedly subjected to high temperature heat treatment for the purpose of sterilization, enzyme activity, etc., the active ingredients in the ginger juice are Mailard reaction and caramelization, resulting in browning of the final product. There was a problem.

Republic of Korea Patent Publication No. 10-2004-0106799

It is an object of the present invention to provide a method for producing ginger powder, which effectively removes starch, not only has the characteristic aroma and spicy taste of ginger, but also inhibits the activity of microorganisms without performing high temperature heat treatment, and prevents browning. To provide.

The object of the present invention is not limited to the technical problem as described above, and another technical problem may be derived from the following description.

In order to achieve the above object, the present invention is a preparation step of selecting and washing ginger; A juicing step of juicing the ginger to prepare a ginger juice; A precipitation step of separating the ginger juice into a supernatant and a precipitate by leaving the ginger juice in refrigerated conditions; A first filtration step of filtering the supernatant; A sterilization step of sterilizing the supernatant at low temperature; A cooling step of cooling the sterilized supernatant; A second filtration step of filtering the cooled supernatant; And a drying step of drying the filtered supernatant.

The precipitation step may be carried out in refrigeration conditions of 4 ~ 10 ℃.

In the precipitation step, 0.001 to 0.1% by weight of acetic acid may be added to the solid content of the ginger juice.

In the sterilization step, the supernatant may be sterilized at 55 to 70°C.

In the sterilization step, the supernatant may be sterilized at 55 to 70° C. for 8 to 20 minutes.

In the cooling step, the sterilized supernatant may be cooled to 20 ~ 30 °C.

According to the manufacturing method of the present invention, by sufficiently removing the starch, the unique flavor and spicy taste of ginger may be excellent. In addition, it is possible to prevent the activity of microorganisms without heat treatment at a high temperature, and since browning does not occur, ginger powder having excellent appearance can be prepared.

1 is a view showing the sequence of a method of manufacturing ginger powder according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein. In the drawings, parts not related to the description are omitted in order to clearly describe the present invention.

The terms or words used in the specification and claims of the present invention are not limitedly interpreted in a conventional or dictionary meaning, and the inventor can appropriately define the concept of the term in order to describe his own invention in the best way. Based on the principle, it should be interpreted as a meaning and concept consistent with the technical idea of the present invention.

In the entire specification of the present invention, when a certain part "includes" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated. .

In the entire specification of the present invention, "A and/or B" means A or B, or A and B.

Hereinafter, the present invention has been described in detail, but the present invention is not limited thereto.

The present invention provides a method for producing ginger powder.

In an embodiment of the present invention, a preparatory step of selecting and washing ginger, a juicing step of juicing the ginger to prepare a ginger juice, a sedimentation step of separating the ginger juice into a supernatant and a precipitate by leaving the ginger juice in refrigerated conditions, the A first filtration step of filtering the supernatant, a sterilization step of sterilizing the supernatant at low temperature, a cooling step of cooling the sterilized supernatant, a second filtration step of filtering the cooled supernatant, and a drying step of drying the filtered supernatant By including, it provides a method for producing a ginger powder having excellent sensory properties.

In particular, the ginger powder prepared through sequential steps according to the above sequence is sufficiently removed from the starch to provide excellent ginger-specific aroma and spicy taste, as well as preventing the activity of microorganisms without high-temperature heat treatment, and not browning, so the appearance is not browned. It can be excellent.

(1) Preparatory step of selecting and washing ginger

In the preparation step of this example, ginger above an appropriate level to be used in the manufacture of ginger powder is selected and washed.

Selecting the ginger may be selecting ginger of an appropriate size that is free from scratches and sores, and is easy to juice.

The washing can be carried out by any known method. For example, the washing may be performed by washing ginger in running water for about 3 minutes or more, but is not limited thereto.

(2) a juicing step of juicing the ginger to prepare a ginger juice

In the juicing step of this embodiment, the ginger juice selected and washed according to the preparation step is juiced to prepare a ginger juice.

A well-known squeezer may be used for the juice.

(3) Precipitation step of separating the ginger juice into a supernatant and a precipitate by leaving the ginger juice in refrigerated conditions

In the precipitation step of this embodiment, the ginger juice can be separated into a supernatant and a precipitate by standing in a refrigerated condition.

The precipitation step of this embodiment may be carried out in a refrigerated condition of 4 ~ 10 ℃. If the sedimentation step is carried out in a refrigeration condition of less than 4 ℃ or a refrigeration condition in excess of 10 ℃, the solid substance is present in a suspended state in the liquid substance, making it difficult to separate the supernatant from the precipitate. There may be problems. Accordingly, there may be a problem in that the sensory properties of the prepared ginger powder are deteriorated.

The precipitation step of this embodiment may be carried out for about 30 to 90 minutes in a refrigerated condition of 4 to 10 ℃. If the precipitation step is performed in less than about 30 minutes in a refrigerated condition of 4 to 10 °C, there may be a problem in that precipitation is not sufficiently performed. On the other hand, when the precipitation step is carried out for more than about 90 minutes in a refrigerated condition of 4 to 10° C., there may be a problem that is not economical because there is no significant difference in the degree of precipitation.

In the precipitation step of this embodiment, in order to improve the precipitation efficiency of starch, 0.001 to 0.1% by weight of acetic acid may be further added to the solid content of the ginger juice.

If, in the precipitation step, less than 0.001% by weight of acetic acid is added to the solid content of the ginger juice, there may be little improvement in the precipitation efficiency of starch. On the other hand, when acetic acid is added in excess of 0.1% by weight of the solid content of the ginger juice in the sedimentation step, a sour taste and aroma are added to the finally prepared ginger powder, resulting in a problem that the peculiar aroma and spicy taste of ginger are deteriorated. have.

(4) First filtration step of filtering the supernatant

In the first filtration step of the present embodiment, the supernatant separated according to the precipitation step may be filtered to remove starch that was not removed in the precipitation step. The filtration can be carried out by all known methods. For example, in the present embodiment, filtration may be performed using a filter paper having a pore size of about 20 to 25 micrometers, but is not limited thereto.

(5) sterilization step of sterilizing the supernatant at low temperature

In the sterilization step of this embodiment, microbes, bacteria, E. coli, and the like can be removed by sterilizing the supernatant at low temperature.

The sterilization step of this embodiment may be carried out at a low temperature of 55 ~ 70 ℃. If the sterilization step of this embodiment is performed at a temperature of less than 55° C., there may be a problem in that harmful microorganisms, bacteria, E. coli, and the like are not sufficiently removed, so that the ginger powder is easily spoiled or rancid. On the other hand, when the sterilization step of this embodiment is carried out at a temperature exceeding 70°C, caramelization of organic acids, amino acids, sugars, etc. in the supernatant or mailard reaction occurs, causing browning, and the characteristic flavor and taste of ginger decreases. There may be a problem.

In addition, the sterilization step of this embodiment may be carried out for 8 to 20 minutes at a low temperature of 55 to 70 ℃. If the sterilization step of the present embodiment is performed in less than 8 minutes at a low temperature of 55 to 70° C., harmful microorganisms, bacteria, E. coli, and the like are not sufficiently removed, so that there may be a problem that the ginger powder is easily decayed and rancid. On the other hand, when the sterilization step of this embodiment is carried out for more than 20 minutes at a low temperature of 55 to 70° C., there is no significant difference in the sterilization effect, and thus it may not be economical.

(6) cooling step of cooling the sterilized supernatant

In the cooling step of this embodiment, the supernatant having a temperature of 55 to 70° C. is cooled according to the sterilization step.

The cooling step of this embodiment may be carried out by cooling the supernatant of 55 ~ 70 ℃ to 20 ~ 30 ℃. If the supernatant is not cooled to 20 ~ 30 ℃ there may be a problem that the final yield is significantly lowered. In addition, there may be a problem in that the spicy taste and aroma peculiar to ginger are blown away by the heat and the sensory properties are deteriorated.

(7) Second filtration step of filtering the cooled supernatant

In the second filtration step of the present embodiment, the supernatant liquid cooled according to the cooling step is filtered to remove residues and by-products.

The filtration can be carried out by all known methods. For example, in the present embodiment, filtration may be performed using a filter paper having a pore size of about 20 to 25 micrometers, but is not limited thereto.

(8) drying step of drying the filtered supernatant

In the drying step of this embodiment, ginger powder may be obtained by drying the supernatant filtered in the second filtration step.

The drying can be carried out by any known method. For example, in the present embodiment, the second filtered supernatant may be dried by a spray dry method, but is not limited thereto.

The ginger powder prepared according to the present embodiment may be used as a food composition by itself, and may be mixed with an excipient or additive to be used as a food composition. For example, the food composition may be tea, beverage, seasoning, spices, confectionery, bread, ice cream, and the like.

Hereinafter, a method of manufacturing the ginger powder of the present invention will be described in detail through Examples, Comparative Examples, and Experimental Examples. Since these examples are for illustrative purposes only, the scope of the present invention is not to be construed as being limited by these examples.

[Example]

Example 1

First, (1) the ginger was prepared by selecting and washing the unscratched and even colored ones, and (2) putting the ginger into a press to prepare a ginger juice.

(3) The ginger juice was separated into a supernatant and a precipitate by allowing the ginger juice to stand for about 60 minutes in a refrigerated condition of about 5 to 7° C. to precipitate.

Thereafter, (4) the separated supernatant was filtered with filter paper (pore size: 20 to 25 micrometers), and (5) the filtered supernatant was heated and sterilized at a low temperature of 60 to 65° C. for about 15 minutes.

(6) The sterilized supernatant was cooled to 20 to 30° C., and then filtered through (7) filter paper (pore size: 20 to 25 micrometers), and (8) the final supernatant was spray-dried to obtain ginger powder. .

Example 2

First, (1) the ginger was prepared by selecting and washing the unscratched and even colored ones, and (2) putting the ginger into a press to prepare a ginger juice.

(3) The ginger juice was separated into a supernatant and a precipitate by allowing the ginger juice to stand for about 60 minutes in a refrigerated condition of about 5 to 7° C. to precipitate. At this time, at the same time as the precipitation was started, about 0.01% by weight of acetic acid was added to the solid content of the ginger juice.

Thereafter, (4) the separated supernatant was filtered with filter paper (pore size: 20 to 25 micrometers), and (5) the filtered supernatant was heated and sterilized at a low temperature of 60 to 65° C. for about 15 minutes.

(6) The sterilized supernatant was cooled to 20 to 30° C., and then filtered through (7) filter paper (pore size: 20 to 25 micrometers), and (8) the final supernatant was spray-dried to obtain ginger powder. .

[Comparative Example]

Comparative Example 1: Using starch degrading enzyme

Same as Example 1, but instead of the process (3) of removing starch by performing precipitation, a starch degrading enzyme (amylase, ENG Bank, etc.) was added in an amount of about 0.1% by weight relative to the solid content of the ginger juice. ~ 5 hours, 50 ~ 60 ℃), thereby obtaining ginger powder.

Comparative Example 2

It was prepared in the same manner as in Example 1, except that (3) was not carried out.

Comparative Example 3

It was prepared in the same manner as in Example 1, except that (4) was not carried out.

Comparative Example 4

It was prepared in the same manner as in Example 1, except that (5) was not performed.

Comparative Example 5

It was prepared in the same manner as in Example 1, except that (6) was not carried out.

Comparative Example 6

It was prepared in the same manner as in Example 1, except that (7) was not carried out.

Comparative Examples 7 to 8

It was prepared in the same manner as in Example 1, except that the precipitation of (3) was carried out at the temperature shown in Table 1 below.

Comparative Example 7 Comparative Example 8 (3) Settling stage temperature 2 ℃ 15 ℃

Comparative Examples 9 to 10

It was prepared in the same manner as in Example 1, except that the sterilization of (5) was carried out at the temperature shown in Table 2 below.

Comparative Example 9 Comparative Example 10 (5) Sterilization stage temperature 50 ℃ 75 ℃

Comparative Examples 11 to 12

It was prepared in the same manner as in Example 1, except that the cooling in (6) was carried out at the temperature in Table 3 below.

Comparative Example 11 Comparative Example 12 (6) Cooling stage temperature 10 ~ 15 ℃ 30 ~ 35 ℃

Comparative Example 13

It was prepared in the same manner as in Example 2, except that about 0.5% by weight of acetic acid was added to the solid content of the ginger juice in (3).

[Experimental Example]

Experimental Example 1: Sensory evaluation

5 g of ginger powder prepared according to Example 1 and 200 mL of warm water were mixed to prepare ginger tea, and sensory evaluation thereof was performed, and the results are shown in Table 4. The sensory evaluation was conducted on 10 women in their twenties with normal taste and smell, and the aroma, spicy taste, and color of the appearance were evaluated by a 5-point method, and the average values are shown in Table 4.

In this case, the closer to 5 points in Table 4, the more spicy taste and aroma peculiar to ginger is excellent, and it means that it has a clear yellow (yellow) color that is not browned. On the other hand, the closer it is to 1 point, the less spicy taste and scent peculiar to ginger, and it has a brownish brown color.

In addition, sensory evaluation of Example 2 and Comparative Examples 1 to 12 was performed in the same manner as in Example 1, and are shown together in Table 4.

Spicy taste incense color Example 1 4.5 4.0 4.0 Example 2 5.0 4.5 4.5 Comparative Example 1 3.5 3.5 3.0 Comparative Example 2 2.5 2.0 2.0 Comparative Example 3 2.0 1.5 2.5 Comparative Example 4 2.5 2.0 1.5 Comparative Example 5 2.5 1.5 2.0 Comparative Example 6 2.0 1.5 2.0 Comparative Example 7 2.0 1.5 1.5 Comparative Example 8 2.0 1.5 2.0 Comparative Example 9 3.0 2.5 3.0 Comparative Example 10 2.0 2.0 1.5 Comparative Example 11 3.0 3.0 3.0 Comparative Example 12 3.0 2.5 2.5

Referring to Table 4, it can be seen that the ginger powder prepared according to this example has excellent spicy taste and aroma peculiar to ginger, and does not turn brown and dissolves in water to have a clear yellow color (yellow).

On the other hand, in the case of Comparative Examples 1 to 12, which do not follow the present embodiment, it can be seen that the spicy taste and aroma peculiar to ginger is lowered, and the color is not good due to some browning.

Experimental Example 2: Evaluation of microbial activity

After storing the ginger powder of Example 1 for 4 weeks at about 25 ℃, according to the dry film method (Dry film method) based on the general bacteria, the number of microorganisms was measured and shown in Table 5.

In Table 5, when the number of microorganisms is less than 10 ⁷ per 1 g, ingestion is possible, but when the number of microorganisms is higher than that, it is difficult to ingest.

In addition, in the same manner as in Example 1, the microbial activity of the ginger powder of Example 2 and Comparative Examples 1 to 12 was evaluated, and is shown in Table 5.

Early 4 weeks later Example 1 Less than 10 Less than 10 ² Example 2 Less than 10 ² Comparative Example 1 Less than 10 ⁴ Comparative Example 2 10 ⁷ or more Comparative Example 3 10 ⁷ or more Comparative Example 4 10 ⁷ or more Comparative Example 5 Less than 10 ⁴ Comparative Example 6 Less than 10 ⁴ Comparative Example 7 10 ⁷ or more Comparative Example 8 10 ⁷ or more Comparative Example 9 10 ⁷ or more Comparative Example 10 Less than 10 ² Comparative Example 11 Less than 10 ⁴ Comparative Example 12 Less than 10 ⁴

Looking at Table 5, it can be seen that the reproduction of microorganisms is inhibited when according to this practice.

In Experimental Examples 1 and 2, when the preparation method of this example was followed, the starch was sufficiently removed to prevent the propagation of microorganisms while having a peculiar aroma and spicy taste of ginger. You can see that you can.

As described above, the description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains can easily transform into other specific forms without changing the technical spirit or essential features of the present invention. You can understand. Therefore, the embodiments described above are illustrative in all respects and should be understood as non-limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as being distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the claims to be described later rather than the detailed description, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention. do.

Claims (6)

Preparatory step of selecting and washing ginger;
A juicing step of juicing the ginger to prepare a ginger juice;
A precipitation step of separating the ginger juice into a supernatant and a precipitate by leaving the ginger juice in a refrigerated condition of 4 to 10 °C;
A first filtration step of filtering the supernatant;
Sterilization step of sterilizing the supernatant at 55 ~ 70 ℃;
Cooling step of cooling the sterilized supernatant to 20 ~ 30 ℃;
A second filtration step of filtering the cooled supernatant; And
Includes; a drying step of drying the filtered supernatant,
In the precipitation step
A method for producing ginger powder, characterized in that 0.001 to 0.1% by weight of acetic acid is added to the solid content of the ginger juice.
delete delete delete The method of claim 1,
In the sterilization step
The method for producing ginger powder, characterized in that the supernatant is sterilized at 55 to 70° C. for 8 to 20 minutes.
delete

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