KR102286187B1 - Manufacturing method of ginger syrup - Google Patents

Abstract

Disclosed is a method for preparing ginger cheong. The manufacturing method of ginger cheong of the present invention, for the preparation of ginger cheong, a material preparation step of preparing 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight of bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar; Ginger juice extraction step of crushing the ginger, mixing the crushed ginger with water and maintaining it for 30 minutes to 1 hour or more to sink and remove the starch contained in the ginger, and then extract the pure ginger juice in a clear state; Jujube liquid extraction step of extracting the pure jujube liquid in a clear state from which the dried jujube is put in a certain amount of water and boiled for at least 3 hours; And the jujube solution, bellflower and cinnamon are put in a certain amount of water and boiled first at a temperature of 110 degrees for 2 to 3 hours, and secondly at a temperature of 95 degrees for 3 to 5 hours or more, and then the ginger solution and sugar are mixed to 100 It is characterized in that it comprises a; ginger cheong preparation step of boiling the ginger for 5 to 30 minutes or more at a temperature of 3 degrees to complete the ginger cheong.
According to the present invention, by alleviating the strong taste and flavor of ginger with jujube, bellflower and cinnamon, it can be easily consumed as a beverage by various age groups, such as men and women, young and old, without objection, and helps to strengthen immunity and prevent adult diseases. can contribute to health promotion.

Description

Ginger blue production method {MANUFACTURING METHOD OF GINGER SYRUP}

The present invention relates to a method for producing ginger tea, and more particularly, to a method for producing ginger tea that can be easily consumed as a beverage by a variety of age groups, such as men and women, young and old, by mixing ginger, jujube, bellflower, cinnamon and sugar. will be.

In general, as a spice vegetable, ginger not only removes the fishy smell of fish and the smell of meat, but also has sterilization and antibacterial action against bacteria that cause food poisoning. In other words, gingerol and shogaol are the main ingredients for the spicy and bitter ingredients of ginger, and the fragrance ingredient is various essential oils.

In India, which is known as the origin of ginger, ginger received such a precious treatment that it was called a 'gift from the gods', and in Korea, cultivation started before the ancient times. It is excellent for removing the cold energy of the intestines and intestines, and it has been frequently taken as a folk remedy for abdominal distension and diarrhea caused by cold energy for a long time.

In addition, ginger is effective in preventing oxidation and disease by removing free radicals generated in the body among seasonings.

Ginger also has the effect of relieving symptoms such as abdominal pain by relieving fatigue by clearing the mind and reducing body temperature by sweating when consumed in summer.

In particular, the two main ingredients of ginger, gingerol and shogaol, have the effect of removing active oxygen from the body before the gene is damaged by active oxygen.

In addition, ginger has an excellent antioxidant effect that removes free radicals, shows anticancer effects by blocking gene damage caused by free radicals, and is known to have antipyretic, analgesic, and strong anti-inflammatory effects.

In addition, gingerol and shogaol, which show the pungent taste of ginger, calm the central nervous system and stimulate gastric mucosa to enhance gastric juice secretion and promote digestion.

Also, ginger shogaol has stronger anti-inflammatory and analgesic effects than gingerol, so it is effective for arthritis. Gingerol and shogaol have a strong bactericidal action. and for antibacterial action.

In addition, the gingerol component of ginger has been reported to have pharmacological effects such as lipid lowering effect, antibacterial effect, tumor suppression, DNA damage suppression effect, etc., and also serves to relieve migraine and reduce vomiting due to pregnancy or motion sickness.

There is a report that when the ginsengrol is administered to the cervical and oral cavity, autonomic nerve activity such as prolongation of sleep time is suppressed, and it serves to lower blood pressure in the cardiovascular system.

However, conventional ginger is cooked in some foods or consumed with raw foods such as sashimi, or brewed as tea, but its preference layer is very limited due to its strong taste and aroma.

Republic of Korea Patent Publication No. 10-1243449

The technical task of the present invention is to prepare ginger juice by mixing ginger, jujube, bellflower, cinnamon and sugar, thereby softening the strong taste and flavor of ginger when drinking it as a beverage by mixing ginger juice and water, thereby providing a variety of benefits for people of all ages, such as men and women. An object of the present invention is to provide a method for producing ginger tea that can be easily consumed by people of any age without any objection, and can contribute to strengthening immunity and preventing adult diseases.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the following description. There will be.

The technical task is a material preparation step of preparing 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight of bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar for the production of ginger cheong; Ginger juice extraction step of crushing the ginger, mixing the crushed ginger with water and maintaining it for 30 minutes to 1 hour or more to sink and remove the starch contained in the ginger, and then extract the pure ginger juice in a clear state; Jujube liquid extraction step of extracting the pure jujube liquid in a clear state from which the dried jujube is put in a certain amount of water and boiled for 3 hours or more; And the jujube solution, bellflower and cinnamon are put in a certain amount of water and boiled first at a temperature of 110 degrees for 2 to 3 hours, and secondly at a temperature of 95 degrees for 3 to 5 hours or more, and then the ginger solution and sugar are mixed to 100 It is achieved by a method for producing ginger syrup, comprising: a step of preparing ginger syrup by boiling it three times at a temperature of 5 to 30 minutes or more to complete the ginger soup.

After the bellflower is cut to a certain size, it is characterized in that it is prepared by drying so that the moisture content is maintained within 16%.

According to the present invention, by alleviating the strong taste and flavor of ginger with jujube, bellflower, and cinnamon, it can be easily consumed as a beverage by various age groups, such as men and women, young and old, without repulsion, and helps to strengthen immunity and prevent adult diseases. It has the effect of contributing to health promotion.

1 is a flowchart showing a manufacturing process of ginger cheong according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present invention, descriptions of already known functions or configurations will be omitted in order to clarify the gist of the present invention.

As shown in FIG. 1, the method for producing ginger syrup according to the present invention includes a material preparation step (S10), a ginger juice extraction step (S20), a jujube juice extraction step (S30), and a ginger juice production step ( S40).

(1) material preparation step (S10)

This step is a process of preparing the necessary materials for the production of ginger syrup according to the present invention. That is, in this step, ginger, dried jujube, bellflower, cinnamon and sugar are prepared for the production of ginger cheong. At this time, the material is prepared in a ratio of 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight of bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar with respect to 100 parts by weight of ginger extract.

First, peel the ginger, clean it, wash it, remove the water, and grind it finely with a blender to prepare it. This ginger can help maintain health by raising body temperature due to its gingerol and shogaol components.

In addition, dried jujubes are prepared by cleaning foreign substances such as dust and removing water. These dried jujubes not only keep the taste and aroma of ginger soft by alleviating the pungent taste and aroma of ginger with their sweet and umami taste, but also warm the lower roots, help with yang, and nourish the skin to brighten the complexion. has the effect of

In addition, the bellflower is cleaned and washed to remove moisture, then cut to a certain size and dried to prepare. At this time, the bellflower is prepared by drying so that the moisture content is maintained within 16%. This is to ensure that the components of bellflower come out well in the ginger cheong manufacturing step. These bellflowers are effective in clearing phlegm or lowering blood sugar by the saponin component.

In addition, cinnamon is prepared by crushing it to a certain size. This is to ensure that the component of cinnamon comes out well in the ginger extract manufacturing step. This cinnamon is spicy and sweet in taste, and its weakness is recessive. As for its efficacy, it activates the function of the gastrointestinal tract, so it is widely used for digestive disorders due to full stomach, abdominal pain caused by full stomach, diarrhea, etc. In addition, it causes a rapid reaction to vomiting caused by a full stomach. In addition to this, it is widely used in neuralgia and joint diseases, as it stops quadriplegia and pain caused by wind suppuration, and causes cold and sore back and knees. In addition, cinnamon can provide a healthy sweetness even if the amount of sugar is reduced due to its sweetness, thereby increasing the preference of the elderly and children.

Such a material preparation step (S10) is to prepare ginger, dried jujube, bellflower, cinnamon and sugar required for the production of ginger cheong in a certain ratio and in a state that can be manufactured.

(2) Ginger juice extraction step (S20)

This step is a process of extracting the ginger liquid that is mixed during the production of ginger syrup. That is, in this step, for the extraction of the ginger liquid, the ginger is crushed to a certain size, and the crushed ginger is put in a certain amount of water and maintained for 30 minutes to 1 hour or more to sink and remove the starch contained in the ginger, and then Extract the pure ginger juice.

In this ginger juice extraction step (S20), the pure ginger juice in a clear state can be extracted by putting the crushed ginger in water and maintaining it for a certain period of time, and then sinking the starch contained in the ginger.

(3) Jujube juice extraction step (S30)

This step is a process of extracting the jujube solution that is mixed during the production of ginger syrup. That is, in this step, the dried jujube is put in a certain amount of water and boiled for 3 hours or more to extract the pure jujube solution in a clear state.

In this jujube extract extraction step (S30), the dried jujube is put in water and boiled for a certain time, and then the pure jujube liquid can be extracted in a clear state by removing the jujube ingredients.

(4) Ginger extract manufacturing step (S40)

This step is a process of completing the ginger syrup, by mixing the ingredients prepared by the material preparation step (S10), the ginger solution extraction step (S20) and the jujube solution extraction step (S30) and simmering for a certain time to complete the ginger syrup.

That is, in this step, put the jujube juice, bellflower, and cinnamon in a certain amount of water and boil it first at a temperature of 110 degrees for 2-3 hours or more, and then boil it secondly at a temperature of 95 degrees for 3-5 hours, and then mix the ginger solution and sugar. Thus, the ginger juice is completed by simmering it three times at a temperature of 100 degrees for 5 to 30 minutes or more.

The ginger extract manufacturing step (S40) is the first to tertiary processes having different heating temperatures of the materials prepared by the material preparation step (S10), the ginger solution extraction step (S20) and the jujube solution extraction step (S30). By simmering it, it will complete the ginger soup with a certain concentration.

First, for the preparation of ginger syrup according to the present invention, 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight of bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar were prepared. At this time, the ginger is cleaned and dried and then ground finely with a blender, dried jujubes are thoroughly washed to remove moisture, and bellflower is cleaned to remove moisture and cut to a certain size to keep the moisture content within 16%. It was dried and prepared by crushing the cinnamon to a certain size.

Thereafter, the crushed ginger was mixed with water and maintained for 30 minutes to 1 hour or more, and then the starch contained in the ginger was removed by sinking, and then pure ginger liquid in a clear state was extracted.

Thereafter, the dried jujube was put in a certain amount of water and boiled for 3 hours or more to extract the pure jujube solution in a clear state from which the jujube material was removed.

After that, put the jujube solution, bellflower and cinnamon in a certain amount of water, boil it first at a temperature of 110 degrees for 2 to 3 hours or more, and boil it a second time at a temperature of 95 degrees for 3 to 5 hours or more, and then mix the ginger solution and sugar to a temperature of 100 degrees. Ginger cheong was completed by boiling three times at a temperature for 5 to 30 minutes or longer.

sensory test

A sensory test was carried out on 30 consumers of the ginger blueberry prepared in Example 1 and the conventional general ginger juice. The sensory test was conducted for taste, aroma, and preference. The sensory score was evaluated as (1: very bad, 2: bad, 3: average, 4: good, 5: very good), and the values are shown in Table 1 below.

Evaluation items taste incense Comprehensive symbol map Ginger cheong prepared according to Example 1 5.0 5.6 5.3 conventional ginger juice 2.4 2.8 2.6

As can be seen from the sensory test results, it was found that the ginger cheong prepared according to this example was significantly superior to the conventional ginger cheong in terms of taste, aroma, and overall preference.

That is, the ginger cheong prepared according to this embodiment can soften the strong taste of ginger and at the same time minimize the flavor by alleviating the strong taste and aroma of ginger by a combination of dried dates, bellflower, and cinnamon.

As described above, in the manufacturing method of ginger syrup according to the present invention, the strong taste and flavor of ginger is alleviated by jujube, bellflower and cinnamon, so that when drinking as a beverage, it can be easily consumed by people of various ages, such as men and women, young and old, without any objection. .

In addition, the manufacturing method of ginger cheong according to the present invention can be prepared by using materials such as ginger, jujube, bellflower and cinnamon, thereby warming the body when drinking as a beverage or tea, thereby preventing colds and strengthening immunity.

In addition, the method for producing ginger syrup according to the present invention activates blood circulation and normalizes blood pressure and body temperature by gingerol and shogaol, which are the main components of ginger, to improve cold hands and feet, and to discharge cholesterol in blood vessels. It can help prevent adult diseases such as high blood pressure.

In the foregoing, specific embodiments of the present invention have been described and illustrated, but it is common knowledge in the art that the present invention is not limited to the described embodiments, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have Accordingly, such modifications or variations should not be individually understood from the technical spirit or point of view of the present invention, and the modified embodiments should fall within the scope of the claims of the present invention.

Claims (2)

For the preparation of ginger syrup, 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight of bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar are prepared, but after cutting the bellflower to a certain size, the moisture content is less than 16% Material preparation step of preparing to dry to maintain;
Ginger juice extraction step of crushing the ginger, mixing the crushed ginger with water and maintaining it for 30 minutes to 1 hour or more to sink and remove the starch contained in the ginger, and then extract the pure ginger juice in a clear state;
Jujube liquid extraction step of extracting the pure jujube liquid in a clear state from which the dried jujube is put in a certain amount of water and boiled for at least 3 hours; and
Put the jujube solution, bellflower and cinnamon in a certain amount of water and boil it first at a temperature of 110 degrees for 2 to 3 hours or more, and then boil it secondly at a temperature of 95 degrees for 3 to 5 hours or more, and then mix the ginger solution and sugar to a temperature of 100 degrees. A method of producing ginger syrup, comprising: boiling a third time at a temperature of 5 to 30 minutes or more to complete the ginger syrup. delete

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