KR102429074B1 - Oriental medicine tea producing method containing ginger as main component and Oriental medicine tea produced by using the same. - Google Patents

Abstract

The present invention relates to a method for producing oriental herbal tea containing ginger as a main ingredient, and more particularly, to ingredients such as gingerol and shogarol, which are the main ingredients for spicy taste, and monoterpenes and sesquiterpenes, which are aromatic ingredients. Ginger, which contains a large amount of , sequiterpene, etc. as the main ingredient, minimizes the spiciness of ginger, minimizes the objection to ingestion, and suppresses the burden on the stomach even when ingested in large amounts, so that it can be taken for a long time by people of all ages and genders. It relates to a method for manufacturing oriental herbal tea with a main ingredient.

Description

A method of manufacturing oriental medicine tea containing ginger as a main component, and herbal tea produced using the same {Oriental medicine tea producing method containing ginger as main component and Oriental medicine tea produced by using the same.}

The present invention relates to a method for producing oriental herbal tea containing ginger as a main component, and to herbal tea prepared using the same, and more particularly, to components such as gingerol and shogarol, which are the main components of spicy taste, and monoterpenes ( Monoterpene), sesquiterpene (sesquiterpene), sequiterpene (sequiterpene), etc. as the main ingredient, while minimizing the spiciness of ginger, it minimizes the repulsion caused by ingestion. It relates to a method for manufacturing oriental herbal tea containing ginger as a main ingredient, which enables long-term use of old and young people.

Ginger (生薑, Zigiber officinale Roscoe) is a herbaceous perennial plant, native to tropical and subtropical regions, and has been used as one of the most palatable spices not only in Korea but also worldwide.

The ginger has a unique fragrance and taste, and is distributed in the form of fresh ginger, dry ginger, essential oil, oreo resin, and is used in various ways for food, medicine, or cosmetics. In oriental medicine, it has been reported that ginger essential oil is used as a treatment for colds, headaches, diarrhea, back pain, arthritis, and mental fatigue.

In Korea, about 85% of the nation's total production of ginger is produced in Seosan, Chungcheongnam-do and Wanju, Jeollabuk-do, and the optimal storage conditions for ginger are 10-15℃ and 80-90% relative humidity (RH). In addition, there is a lot of storage in the crypt.

In addition, the ginger is a thermophilic crop, and the germination is at 18 ° C. or higher, and the optimum temperature for growth is 20 ° C to 30 ° C. Growth is stopped at 15 ° C or less, but rot occurs at 10 ° C or less, making it difficult to control the supply and demand of ginger. Research on cleaning, sterilization, refrigeration/freezing storage, drying, and new processed products is being conducted to promote and increase added value.

Due to the recent development of the restaurant industry and the prevalence of well-being food consumption, a lot of vegetables are consumed, and ingredients such as gingerol and shogarol, which are the main components of the spicy taste of ginger, and monoterpenes and sesquiterpenes, which are aromatic components, Although sequiterpenes are the main indicators of ginger, they have a strong taste and aroma, which is an obstacle to using them as spices or raw materials for other processed products. There is a problem in that only water is consumed and the remaining active ingredients of ginger cannot be consumed.

In addition, there is a difference in spiciness and aroma depending on the variety or region where it is produced. In the case of ginger, which has a very stimulating taste and aroma, consumers and children who do not like the taste or smell of ginger tend to reject foods containing ginger. Every time this added processed product is manufactured, a problem of non-uniform taste and flavor is raised.

Korean Patent Registration No. 10-0031925

An object of the present invention, which was devised to solve the above problems, is a component such as gingerol and shogarol, which are main components of spicy taste, and monoterpene, sesquiterpene, and sequiterpene, which are aromatic components. Manufacture of oriental herbal tea containing ginger as the main ingredient, with ginger as the main ingredient, and with ginger as the main ingredient, by minimizing the spiciness and repulsion from ingestion and suppressing the burden on the stomach even when ingesting a large amount, so that it can be taken for a long time by men and women of all ages to provide a method.

The above object is achieved by the following configuration provided in the present invention.

The method for producing oriental herbal tea containing ginger as a main ingredient according to the present invention,

A ginger slice forming process for preparing ginger slices by chopping the washed ginger;

The washed raw horseradish, raw bellflower, and raw lotus root are seated on a tray on which pine needles are deployed, and then the tray is placed on the upper part of the furnace in which the rice hull is burned, Extracting the extract by warming the extract of the lotus root;

After diluting the extract extracted through the extracting process, brown sugar as a sweetener, and distilled water to prepare a penetrating diluent, the penetrating diluent is allowed to penetrate into the ginger slices and semi-dried to obtain the ginger slices in a semi-dry state. the process of penetrating the essence; and

It includes a roasting process of putting the semi-dried ginger slices into a roasting machine to obtain herbal tea having a moisture content of 15% to 8%,

The gami essence penetration process is,
A low-temperature bath heating process for impregnating the ginger slices in the penetrating diluent and heating the hot water to a temperature of 60° C. to 70° C. for 120 to 150 minutes, so that the penetrating diluent penetrates into the ginger slices;

The ginger slices impregnated with the penetrating dilution solution by the low-temperature bath heating process are put into a low-temperature hot air drying furnace maintained at a temperature of 60°C to 65°C for 60 to 90 minutes and semi-dried, so that the moisture content is 60% to 70%. It is characterized in that it is configured to include a semi-drying process.

More preferably, in the extracting process, raw horseradish, raw bellflower, and raw lotus root placed on a tray are smoked and heated through rice husks that are burned for 120 to 180 minutes, and the extract remaining in raw horseradish, raw bellflower and raw lotus root is burned. Heat extraction through the fire of rice husk

And, in the roasting process, the semi-dried ginger slices and pine needles are put together in a roaster maintained at a temperature of 130°C to 150°C and roasted first for 10 to 15 minutes, so that the moisture content of the ginger slices is 25% to 20 The first roasting process to have a %;

The ginger slices are naturally cooled for 30 to 60 minutes, and then put into a roaster maintained at a temperature of 130 to 150° C. together with pine needles and roasted for a second time for 5 to 10 minutes, so that the moisture content of the ginger slices is 15% and a secondary roasting process to obtain herbal tea with 8% to 8%.

In addition, the ginger tea after the roasting process is put into a grinder and pulverized into fine particles, and then the pulverized ginger tea powder is mixed with a molded diluent in which the essence and brown sugar are mixed in a ratio of 2:1 to form a ginger tea mixture in a paste state. , a solid molding process of inputting the mixed ginger tea mixture into a mold and then putting it in a freeze-drying furnace maintained at a temperature of -25°C to -30°C to obtain a ginger tea molding having a moisture content of 7% to 5% include more

On the other hand, the herbal tea according to the present invention is characterized in that it is manufactured by the above manufacturing method.

As described above, the herbal tea containing ginger as the main ingredient produced by the present invention, while using ginger as the main ingredient, neutralizes ingredients that give a feeling of rejection and stomach burden due to ingestion through additives and a unique processing process. By removing the fragrance, the burden on the stomach is suppressed even when ingesting a large amount while minimizing the objection to ingestion.

Therefore, the herbal tea prepared by the present invention maximizes the flavor of ginger and removes elements that provide a feeling of rejection, so that anyone, regardless of age or gender, can take it for a long time.

In addition, the herbal tea according to the present invention can be manufactured as an oriental confectionery that can be eaten together with the herbal tea through post-processing.

1 is a flow chart showing step-by-step a method for manufacturing oriental herbal tea containing ginger as a main component according to the present invention;
2 is a flowchart showing sequential steps of a method of manufacturing oriental sweets using oriental herbal tea containing ginger as a main ingredient prepared according to the present invention.

Hereinafter, with reference to the accompanying drawings, it will be described in detail a method of manufacturing oriental herbal tea, which is proposed as a preferred embodiment in the present invention, containing ginger as a main component.

1 is a flow chart showing step-by-step a method of manufacturing herbal tea containing ginger as a main component according to the present invention, and FIG. A flowchart showing the steps.

The manufacturing method of herbal tea with ginger as a main ingredient, which is proposed as a preferred embodiment of the present invention, is beneficial to the human body, but contains a large amount of pungent ingredients, so that it is difficult to consume a large amount according to taste. Therefore, through a unique processing process, we propose a herbal tea that can be consumed by anyone, regardless of age or gender, by suppressing the burden on the stomach by neutralizing the feeling of rejection and spiciness when ingesting while minimizing the nutritional loss of various active ingredients.

1 shows the overall flow of a method for manufacturing oriental herbal tea containing ginger as a main component, which is proposed as a preferred embodiment in the present invention. The manufacturing method will be described in detail for each process.

[Ginger slice formation process]

In this process, the collected ginger is washed and then the washed ginger is chopped to form a ginger slice having a set thickness.

In this embodiment, the washed ginger is cut into slices of 3 mm to 5 mm in thickness, and 0.5 mm to 0.8 mm in width and length, and then passes the chopped ginger slices between pressure rolls between 0.3 mm and 0.5 mm, and slices of ginger They are compressed while passing between the pressure rolls to soften the tissue.

As such, when the tissue of the ginger slices is softened through the roll pressing process through the pressure roll, the penetrating diluent is stably permeated later, and the heat is evenly transmitted into the tissue during the roasting process, enabling quick and stable roasting.

[Essence Extraction Process]

In this process, it is additionally added to ginger slices, which form the main ingredient of herbal tea, to neutralize the original pungent ingredient of ginger to minimize the repulsion caused by ingestion, suppress the burden on the stomach, and contain a large amount of ingredients effective for the human body. It is a process of extracting the essence.

The extract according to this embodiment is extracted by heating the washed raw horseradish, raw bellflower, and raw lotus root, and in this embodiment, the extract of the raw horseradish, raw bellflower, and raw lotus root is extracted through the following warming extraction process.

In the warming extraction process, after being seated on a bamboo tray in which pine needles are deployed, the tray is placed on the upper part of the furnace in which the rice hull is burned, and the raw horseradish, the green bellflower, and the raw lotus root are gradually produced by the fire emitted from the burned rice husk. As the smoke is heated, extract the remaining essence in the tissue.

At this time, the raw horseradish, raw bellflower, and raw lotus root seated on the pine needles are extracted by heating a large amount of extract containing moisture and nutrients remaining therein by the fire emitted from the rice husk.

Preferably, the raw horseradish, raw bellflower, and raw lotus root mounted on a tray are smoked and heated through rice hull burned for 120 to 180 minutes, so that the essence remaining in the raw horseradish, raw bellflower and raw lotus root is completely extracted.

[Kami essence penetration process]

In this process, the diluent is prepared by mixing the extract extracted through the extracting process, brown sugar as a sweetener, and distilled water in a weight ratio of 1: 3: 6 to prepare a penetrating diluent, and then penetrating the diluent to the ginger slices. it is fair

More preferably, the Sanghwang mushroom powder obtained by crushing the Sangha mushroom and the potato starch powder that has been roasted through the roasting process to be described later to increase the savory flavor are added to the penetrating diluent, and the powder of the Sangha mushroom is fixed in the impregnated ginger slices. and to penetrate.

This process basically includes a low-temperature bath heating process and a semi-drying process of semi-drying the ginger slices after the low-temperature bath heating process has been completed. Allow it to penetrate and remain stably.

In the low-temperature bath heating process, the ginger slices are impregnated with the penetrating dilution solution and heated in a bath at a temperature of 60° C. to 70° C. for 120 to 150 minutes, so that the penetrating dilution solution penetrates into the ginger slices, wherein the ginger slices are Stable penetration of the penetrating diluent is achieved as the tissue is softened by heating the bath.

In the semi-drying process, the ginger slices impregnated with the permeated dilution solution by the low-temperature hot water heating process are put into a low-temperature hot air drying furnace maintained at a temperature of 60°C to 65°C and semi-dried for 60 to 90 minutes, so that the moisture content is 60% to 70%.

Through such a low-temperature hot water heating process and a low-temperature semi-drying process, it is possible to obtain the ginger slices in a semi-dry state in which the penetrating diluent is stably infiltrated into the tissue.

[Roasting process]

In this process, the semi-dried ginger slices permeated with the penetrating diluents are roasted and roasted to produce a sliced oriental herbal tea with double the light taste.

In this embodiment, the primary roasting process and the secondary roasting process are performed in a complex manner so that flavor is added while maintaining the original flavor of herbal tea containing ginger as a main component.

First, in this process, the semi-dried ginger slices and pine needles are put together in a roaster maintained at a temperature of 130°C to 150°C, and the first roast is performed for 10 to 15 minutes, so that the moisture content of the ginger slices is 25% to 20 The first roasting process to have a %; The ginger slices are naturally cooled for 30 to 60 minutes, and then put into a roasting machine maintained at a temperature of 130° C. to 150° C. together with pine needles and second roasted for 5 to 10 minutes, so that the moisture content of the ginger slices is 15% and a secondary roasting process to obtain herbal tea with 8% to 8%.

After preparing the herbal tea (Example) according to the present invention prepared by the above process and the herbal tea sold in the market (Comparative Example) as a control, a total of 30 people aged 15 to 70 years of age were allowed to drink the result. were classified by taste, taste, appearance, swallowing, and preference for Cheongdo, and sensory tests were performed.

At this time, the total score of the sensory test was set to 10, and the results are as follows.

this example Comparative Example Flavor (savory) 9.0 5.5 taste 8.5 6.3 Exterior 7.5 8.0 throat swallow 9.0 5.5 Qingdao (Sunny) 7.5 8.5

As described above, the herbal tea produced by the present invention has the disadvantage of being somewhat cloudy in appearance or Qingdao when compared to the herbal tea sold in the market, but the spicy ingredients unique to ginger that provide a feeling of rejection according to eating are neutralized, When compared with conventional herbal tea, it was confirmed that the aroma, taste, and swallowing were excellent.

[Oriental confectionery manufacturing process]

On the other hand, the present invention proposes a method for manufacturing oriental sweets using oriental herbal tea containing ginger as a main ingredient, and suggests oriental sweets that can be consumed together with the oriental herbal tea, which will be described in detail below with reference to FIG. .

Oriental sweets using oriental herbal tea according to the present invention, oriental tea containing ginger as a main ingredient prepared by the above-described oriental tea manufacturing method is put into a grinder and pulverized into fine particles.

Then, the pulverized herbal tea powder is mixed with a molding diluent in which the extract extracted through the extract process, collagen powder, and brown sugar in a weight ratio of 2: 1: 1 is mixed to obtain a paste-type herbal tea molding solution. to form

After that, the oriental herbal tea mixture is put into a mold and then put into a freeze-drying furnace maintained at a temperature of -25°C to -30°C, and a solid freeze-molded product having a moisture content of 7% to 5% through a freeze-drying process acquire

Next, the solid freeze-molded material is coated with a batter kneaded with water, potato starch, and fried powder, and then the solid freeze-molded product coated with the batter is put into olive oil heated to a temperature of 180 ° C. to 200 ° C. for 3 minutes to By frying for 5 minutes, ginger-based oriental sweets are prepared.

Finally, by placing the oriental sweets prepared by the frying on a tray and removing the oil, it can be later ingested together with the herbal tea according to the present invention.

Claims (5)

A ginger slice forming process for preparing ginger slices by chopping the washed ginger;
Washed raw horseradish, raw bellflower, and raw lotus root are seated on a tray on which pine needles are deployed, and then the tray is placed on the upper part of the furnace in which the rice hull is burned, Extracting the extract by warming the extract of the lotus root;
After diluting the extract extracted through the extracting process, brown sugar as a sweetener, and distilled water to prepare a penetrating diluent, the penetrating diluent is allowed to penetrate into the ginger slices, and semi-drying to obtain the semi-dry ginger slices Kami essence penetration process; and
It includes a roasting process of putting the semi-dried ginger slices into a roasting machine to obtain herbal tea having a moisture content of 15% to 8%,
The gami essence penetration process is,
A low-temperature bath heating process for impregnating the ginger slices in the penetrating diluent and heating the hot water to a temperature of 60° C. to 70° C. for 120 to 150 minutes, so that the penetrating diluent penetrates into the ginger slices;
The ginger slices impregnated with the penetrating dilution solution by the low-temperature hot water heating process are put into a low-temperature hot air drying furnace maintained at a temperature of 60°C to 65°C for 60 to 90 minutes and semi-dried, so that the moisture content is 60% to 70% A method for producing oriental herbal tea containing ginger as a main ingredient, characterized in that it includes a semi-drying process. delete According to claim 1, wherein Sanghwang mushroom powder, which is crushed into the penetrating diluent, and potato starch powder that has been roasted through a roasting process to be described later to enhance the flavor, are added to the impregnated ginger slices, so that the powders of Sanghwang mushroom are A method for producing oriental herbal tea containing ginger as a main ingredient, characterized in that it is fixed and penetrated. According to claim 1, wherein in the roasting process, the semi-dried ginger slices and pine needles are put together in a roaster maintained at a temperature of 130°C to 150°C, and the first roasting is performed for 10 to 15 minutes, so that the moisture content of the ginger slices is a first roasting process to have 25% to 20%;
The ginger slices are naturally cooled for 30 to 60 minutes, and then put into a roasting machine maintained at a temperature of 130° C. to 150° C. together with pine needles and second roasted for 5 to 10 minutes, so that the moisture content of the ginger slices is 15% A method for producing oriental herbal tea containing ginger as a main component, comprising a secondary roasting process to obtain oriental herbal tea having an amount of 8% to 8%. An herbal tea, characterized in that it is manufactured by the manufacturing method according to any one of claims 1, 3 and 4.

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