KR102437881B1 - Dried ginger cuttings with increased gingerol content and their manufacturing methods - Google Patents

Abstract

The dried ginger slices prepared by the method for manufacturing dried ginger slices with increased ginger roll content of the present invention have excellent texture of ginger, which has been limitedly applied only to seasoned vegetables, as well as side dishes containing ginger roll that are beneficial to the human body. It is possible to provide a wide range of foods or health functional foods.

Description

Dried ginger cuttings with increased gingerol content and their manufacturing methods

The present invention relates to a method for preparing dried ginger slices having an increased gingerol content and to dried ginger slices thereby.

A first step of washing raw ginger as a raw material, peeling the washed ginger, and cutting it to a predetermined size; a second step of steaming the cut ginger slices of the first step; c) a third step of drying the steamed ginger slices of the second step; A method for producing dried ginger slices with increased gingerol content, characterized in that it comprises a fourth step of repeating the steaming step and drying step additionally several more times for the ginger slices on which the third step has been performed, and the manufacturing method It relates to the prepared dried ginger slices.

The domestic ginger cultivation area decreased from 2,085 ha in 2010 to 1,657 ha in 2012, then sharply increased to 4,091 ha in 2016 and then decreased again to 2,324 ha in 2019 (2019, Statistics Korea). %, and the production is 8,420 tons, accounting for 39.5% of the nation (2018, Statistics Korea).

The scientific name of ginger is Zingiber officinale, and the root of the monocotyledonous perennial plant of the ginger family is used for food and medicinal purposes, and is also called Saeang and Saeyang. It is native to Southeast Asia and is cultivated as a vegetable. The rhizome grows sideways and is fleshy, lumpy, yellow, and has a pungent taste and a fragrant smell. At each node of the rhizome, a fake stem made of sheath stands upright and reaches a height of 30-50cm, and the leaves are arranged in two rows at the top. The leaves are alternate phyllotaxis, line-shaped, lanceolate, narrow at both ends, and the lower part becomes a long sheath.

Flowers do not bloom in Korea, but in August in the tropics, a 20-25cm long peduncle wrapped in a leaf sheath appears, and a spike of flowers blooms at the end. Flowers come out between bracts and are 4~7.6cm long. The calyx has a short tubular shape, and the end of the corolla is split into three, and the split piece has a sharp tip. There is one stamen and the anther is yellow. The ovary is lower (下位), and the style is as thin as a thread.

It is estimated that it originated in the Hindustan region of East India, and there is a record in China that it was produced in Sichuan Province about 2,500 years ago. It is presumed that it was cultivated in Korea before the Goryeo period. In Goryeo, there is a record that ginger was cultivated in the 9th year of King Hyeonjong of Goryeo (1018), and it appears as one of the medicinal plants in the document of the Goryeo period, Hyangyak Gugugubang.

In oriental medicine, dried rhizomes are used as medicine. Ginger treats chills, fever, headache, vomiting, seawater, and phlegm caused by a cold. . As pharmacological actions, gastric juice secretion promotion, digestive power enhancement, cardiac excitatory action, blood circulation promotion, and antibacterial action have been reported. In Chinese characters, Ganggeun (姜根), Mogang (母薑), Baenglalun (百辣蕓), Chlorine element (炎凉小子), Injicho (因地草), Jagang (子薑), Jagang (紫薑), It is also called health (乾薑). In addition, the rhizomes are dried and ground to be used as spices in breads, cookies, curry, sauces, and pickles.

Gingerol is divided into oleoresin, an organic solvent extract, and essential oil, obtained by steam. Pharmacological effects such as inhibitory effects have been reported. It can also help relieve migraines and reduce vomiting due to pregnancy or motion sickness.

Analyzing existing patents related to the use of ginger, Korean Patent Application Laid-Open No. 10-2011-0033690, “Cosmetic composition for whitening containing steamed ginger extract and manufacturing method therefor” It relates to a cosmetic composition for whitening containing ginger extract and a method for manufacturing the same, and an autoclave was used in the steaming step and a convection oven was used in the drying step. It has the disadvantage that it is not suitable as a scale manufacturing facility,

Registered Patent Publication No. 10-1623200, “Method for producing fermented and aged ginger plant and fermented-aged ginger plant produced thereby,” contains a large amount of functional active ingredients such as black ginger by fermenting and aging the ginger plant. It relates to a method for producing fermented and aged ginger plants that do not have an irritating odor and can be stored for a long period of time, and it is essential to use the juice or extract of natural products containing chlorogenic acid. It has the disadvantage of having a fermentation and maturation period of several days,

In Laid-Open Patent Publication No. 10-2016-0137761, “Method for producing fermented black ginger extract containing goshogaol and fermented black ginger extract powder prepared thereby,” a high content of 6-sho using fermentation technology by enzyme treatment It relates to a method for producing a fermented black ginger extract powder containing a gaol component, comprising: mincing, steaming, drying, pulverizing, extracting, filtration, concentration, fermentation, re-concentration and spray drying of ginger. However, this method has technical disadvantages in that the manufacturing method is complicated, the content of functional compounds is lowered in the long-term fermentation and aging process, and also has high equipment costs such as heat exchangers.

In this regard, there are products containing ginger-derived extracts or fermented liquids that have alleviated the unique taste and flavor of ginger. It is insufficient, and there is an urgent need to develop foods such as side dishes or health functional foods that can secure both texture and marketability.

Laid-Open Patent Publication No. 10-2011-0033690 A Registered Patent Publication No. 10-1623200 B1 Laid-Open Patent Publication No. 10-2016-0137761 A

The present invention provides a method for manufacturing dried ginger slices with an increased gingerol content in order to solve the problems of the prior art, and the dried ginger slices prepared by the manufacturing method have excellent texture and marketability, such as aroma and taste, and are excellent for the human body. An object of the present invention is to provide a food or health functional food containing gingerol beneficial to

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In accordance with the above object, the present invention provides a method for producing a dried ginger slice having an increased gingerol content and a dried ginger slice prepared by the method.

As a first embodiment of the present invention, an efficient method for preparing dried ginger slices having an increased gingerol content is a) a first step of washing raw ginger, peeling the washed ginger, and cutting it to a predetermined size, b) A second step of steaming the chopped ginger slices of the first step, c) a third step of drying the steamed ginger slices of the second step, d) steaming and drying the ginger slices subjected to the third step It provides a method for producing dried ginger slices with increased gingerol content, comprising a fourth step of repeating the second and third steps additionally several times.

As a second embodiment of the present invention, there is provided a food and health functional food using the dried ginger slices according to the present invention. Foods using dried ginger slices of the present invention may include side dishes.

Among the terms of the present invention, food can be prepared as a side dish such as roasted, stewed, stir-fried, seasoned, fried, etc. prepared using dried ginger slices according to the present invention as a main ingredient, and has the usual meaning of meat, sausage, various soups, noodles, etc. It includes all of the food products of the present invention, and may include the form of powder, granules, tablets, capsules, or pills.

Among the terms of the present invention, health functional food refers to a food made with a specific ingredient as a raw material for the purpose of health supplementation or manufactured by a method such as purification, concentration, extraction, etc. related effects may be exhibited. The form of the health functional food of the present invention is not particularly limited, and may include all conventional forms. In addition, the health functional food of the present invention can be prepared by mixing other appropriate auxiliary ingredients and known food additives according to the selection of those skilled in the art.

Foods and health functional foods prepared by dried ginger slices according to the present invention include 1,8-cineole, 10-diol, as active ingredients of ginger within the scope of not impairing the object of the present invention. Hydrogingerdione (10-dehydrogingerdione), 6-gingerdione (6-gingerdione), 6-shogaol (6-shogaol), 8-beta-17-epoxy-lambda-trans-12-phosphorus-15,16- Diol (8-β-17-epoxy-λ-trans-12-ene-15,16-diol, 8-shogaol), 9-oxo-nerolidol (9-oxo-nerolidol), acetone acetaldehyde, acetic acid, alanine, α-linolenic-acid, α-phellandrene, α-piene, α-terpinene (α-terpinene), alpha-terpineol (α-terpineol), alpha-zingiberene, curcumene, arginine, ascorbic acid, asparagine, Beta-bisabolol, beta-carotene, beta-elemin, beta-dide, beta-eudesmol, beta-ionone ionone), beta-myrcene (β-myrcene), beta-phellandrene, beta-pinene (β-pinene), beta-selinene (β-selinene), beta-sesquipelandrene (β-sesquiphellandrene), beta-sitosterol (β-sitosterol), beta-thujone, bornyl-acetate, boron, caffeic acid, calcium, campene (camphene), camphor, capric acid, caprylic acid, capsaicin, caryophyllene, chavi col), chlorogenic acid, chromium, citral, citronellal, cobalt, copper, cumene, curcumin, cystine ( cystine), but may include additional ingredients such as delphinidin (delphinidin), but is not limited thereto.

By providing a manufacturing method of dried ginger slices with an increased gingerol content, ginger, which has been limitedly applied only to seasoned vegetables such as spices, is reduced in its unique stimulant taste and aroma. It has the advantage of being able to provide foods such as side dishes or health functional foods.

1 is a view showing the content of 6-gingerold according to the number of times of steaming and drying of the present invention.
2 is a view showing the content of 8-gingerold according to the number of times of steaming and drying of the present invention.
3 is a view showing the content of 10-gingerold according to the number of times of steaming and drying of the present invention.
4 is a view showing the total content of gingerold according to the number of times of steaming and drying of the present invention.
5 is a view showing dried ginger slices according to the number of times of steaming and drying of the present invention.

Hereinafter, the present invention will be described in more detail through specific contents, examples, and preparation examples for carrying out the present invention, but the present invention is not limited by the description below.

A method for producing dried ginger slices according to the present invention includes a first step of washing raw ginger, peeling the washed ginger, and cutting it into a predetermined size; a second step of steaming the cut ginger slices of the first step; a third step of drying the steamed ginger slices of the second step; Method for producing dried ginger slices with increased gingerol content, characterized in that it comprises a fourth step of repeating the second and third steps of steaming and drying the ginger slices on which the third step has been performed, additionally several times consists of

The first step according to the present invention is a process of obtaining ginger slices by washing and peeling fresh ginger and then cutting it to a predetermined size, and the ginger slices are preferably cut into 1 to 7 mm to be suitable for steaming or drying. More preferably, the ginger slices are cut into 3 to 5 mm.

The second step according to the present invention is a process of steaming the cut ginger slices of the first step, and preferably, the steaming process steams the ginger slices for 45 to 90 minutes with steam at 90-100° C. More preferably, in the steaming process, the ginger slices are steamed with steam at 100° C. for 60 minutes.

The third step according to the present invention is a process of drying the steamed ginger slices of the second step, and the drying process adopts one of cold air drying, ultrasonic drying, and vacuum drying, which are low-temperature drying methods. Preferably, a cold air drying method is adopted so that the characteristic taste and flavor of ginger can be reduced. In addition, preferably, in the cold air drying method, drying is performed by cold air of 15 to 35°C, and more preferably, drying is performed by cold air of 20°C.

The fourth step according to the present invention is a process of further repeating the second and third steps of steaming and drying the ginger slices on which the third step has been performed several more times, preferably the second step and the third step Repeat step 4 to 8 more times. More preferably, the second step and the third step are further repeated 6 more times.

The dried ginger slices prepared by the manufacturing method of the dried ginger slices according to the present invention may have a moisture content of 10 to 60 wt% depending on the characteristics of the manufactured food or health functional food. More specifically, the moisture content may be 15 to 40 wt%.

Hereinafter, a method for preparing dried ginger slices of the present invention and examples of dried ginger slices prepared according to the manufacturing method thereof will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described herein within the scope of the present invention.

[Example 1]

After peeling the washed ginger, cutting it into 4 mm size, steaming for 60 minutes with steam at 100°C, and then performing the steaming and drying process of drying for 12 hours with 20°C cold air 1 to 9 times. Total-gingerol content of 6-gingerol, 8-gingerol, and 10-gingerol in dried ginger slices was measured, and the results are shown in <Table 1> below.

[Example 2]

After peeling the washed ginger, cutting it into 4 mm size, steaming for 60 minutes with steam at 100°C, and then performing the steaming and drying process of drying with hot air at 60°C for 12 hours 1 to 9 times. Total-gingerol content of 6-gingerol, 8-gingerol, and 10-gingerol in dried ginger slices was measured, and the results are shown in <Table 1> below.

Total-gingerol content (unit: mg/ℓ) temperature/recovery 0 1 time Episode 2 3rd time 4 times 5 times 6 episodes Episode 7 Episode 8 Episode 9 20℃ 332.7 425.8 387.9 389.1 436.2 479.7 455.1 479.1 460.1 421.6 60℃ 332.7 420.2 128.3 89.9 87.5 85.9 86.8 83.9 62.6 66.0

As can be seen from the above [<Table 1>, when drying in hot air at 60 ° C., compared to when drying in cold air at 20 ° C., when the number of times of drying increases due to the decomposition of ginger roll, it can be confirmed that the content is significantly reduced, When dried in cold air at 20°C, steamed 7 times and dried, the content of gingerol was the highest at 479.1mg/ℓ.

[Sensory evaluation]

Ginger slices steamed and dried 5 to 8 times in cold air at 20° C. of Example 1 and the general ginger slice products sold in the general market were used as side dishes for meals once a day for 3 days, and then sensory evaluation was performed. carried out. The sensory test was conducted on the evaluation items of taste, texture, flavor, texture, and overall preference for 30 people, 15 male and female, respectively, as professional panelists. The sensory test was conducted on a 5-point scale, and the sensory test was performed according to [very good (5 points), good (4 points), average (3 points), bad (2 points), or very bad (1 point)] and the evaluation values are shown in <Table 2> below as average values.

Investigation of symbolism Dry number/symbol taste sense of organization flavor texture Comprehensive evaluation 5 times steaming and drying 4.2 4.0 4.1 4.2 4.1 6 times steaming and drying 4.2 4.3 4.3 4.0 4.2 7 times steaming and drying 4.6 4.8 4.6 4.5 4.6 8 times steaming and drying 4.0 4.2 4.1 4.1 4.1 commercial product 3.7 2.9 3.0 3.9 3.4

As can be seen in <Table 2>, the dried ginger slices that have been steamed and dried 5 to 8 times of Example 1 are sold in the general market in terms of taste, texture, flavor, texture, and comprehensive evaluation. Compared to ginger slices, it has generally superior taste and can be consumed by anyone, regardless of age or gender. In particular, when it is dried in cold air at 20°C, after 7 times of growth and drying, the taste, flavor, texture, etc. It has been shown to be more favored.

Claims (8)

a) a first step of washing and peeling ginger as a raw material and cutting it into 4 mm size;
b) a second step of steaming the chopped ginger slices of the first step with steam at 90 to 100° C. for 60 minutes;
c) a third step of drying the steamed ginger slices that have undergone the second step with cold air at 20° C. for 12 hours;
d) a fourth step in which the ginger slices are steamed for 60 minutes with steam at 90 to 100° C. and then dried for 12 hours with cold air at 20° C. 6 more times;
e) a fifth step of adjusting the moisture content of the dried ginger slices subjected to the fourth step to 15-40 wt%;
A method for preparing dried ginger slices, comprising: delete According to claim 1,
The second step is a method for producing dried ginger slices with increased gingerol content, characterized in that the ginger slices are steamed with steam at 100° C. for 60 minutes. delete delete delete delete A dried ginger slice prepared by the method for preparing a dried ginger slice having an increased gingerol content according to claim 1.

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