KR102470138B1 - Grilled ginger manufacturing method - Google Patents

Abstract

An embodiment of the present invention is to produce black river that eliminates the spicy taste peculiar to ginger and enables long-term storage while ensuring that a large amount of [6]-shogaol, an active ingredient with strong anticancer, anti-inflammatory, and antioxidant activities, is contained. It relates to a method, (a) soaking and precipitating washed ginger in water to filter out starch; (b) washing fresh ginger, which is the result of step (a), with lukewarm water at 30 to 60° C.; (c) Put a primary container containing a mixed water of 50-60% alcohol and 40-50% water into a secondary container containing water so that a part of the lower part is submerged, and the ginger, which is the result of step (b), is After immersing in mixed water in a tea container, applying heat to the second container to heat the water in the second container for a predetermined time, then stopping the heating and steaming for a predetermined time; (d) baking ginger, which is the result of step (c), using a tongdoli roasting device (in a manner in which heat or fire directly touches ginger); (e) putting ginger, the result of step (d), in a cooler with a ventilation function and cooling it by forced ventilation; and (f) putting ginger, the resultant product of step (e), in a dryer and drying it to produce black river.

Description

Black steel manufacturing method {Grilled ginger manufacturing method}

The present invention relates to a method for producing black river, and more specifically, a large amount of [6]-shogaol, an active ingredient with strong anticancer, anti-inflammatory, and antioxidant activities, while eliminating the spicy taste peculiar to ginger and being able to be stored for a long time. It relates to a method for producing black river containing black river, which refers to roasted and dried ginger.

Among foods, various functional compounds having anti-cancer and anti-inflammatory effects are included. One of these foods, ginger (Zingiber officinale Rosecoe), has been used as a herbal medicine and has been traditionally reported to be effective for neurological diseases, toothache, gingivitis, stroke, asthma, constipation and diabetes.

Ginger (Zingiber offcinale Roscoe) refers to its rhizome as one of the subtropical or tropical perennial herbaceous plants belonging to the Zingiberaceae family. Starch accounts for 40-60% of the total amount of ginger, and contains aroma, sour ingredients, resinous protein, fiber, pentosan, and minerals. The spicy taste of ginger is gingerol, shogaol, and ginger. About 40 species are known, such as gingerone, dihydroginge rol, and citral and camphene as aromatic components, and among them, shogaol component has excellent physiological activity compared to other components. It is reported as

Ginger is distributed in the form of fresh ginger, dried ginger, oil, etc., and is widely used for food, medicine, or cosmetics. Ginger is widely used as a seasoning, and processed ginger products include ginger cookies, ginger ale, ginger wine, ginger bread, ginger powder, and ginger essence. The rhizome is dried and ground and used as a spice for bread, cookies, curry, sauce, pickles, etc., peeled and cut, and then put in syrup to pickle and make ginger tea and ginger wine.

According to a recent study, shogaol exhibits a stronger growth inhibitory effect than gingerol in H-1299 human lung cancer cells and HCT-116 human colorectal cancer cells compared to gingerol, and [6]-shogaol exhibits 8 Although [6]-shogaol shows an IC50 of 150 microM, it has been reported that [6]-shogaol shows a stronger cancer growth inhibitory effect, and [6]-shogaol also secretes arachidonic acid. And in inhibiting the synthesis of nitric oxide (NO), [6]-shogaol shows better activity than [6]-gingerol, [6]-gingerol, [8]-gingerol , [10] - has been reported to have stronger anti-inflammatory and antioxidant activities than gingerol.

Therefore, there is a demand for a method for producing processed ginger containing a large amount of [6]-shogaol, an active ingredient having strong anticancer, anti-inflammatory and antioxidant activity as a ginger component.

Publication No. 10-2016-0137761 (2016.12.01.)

The present invention was created in accordance with the above-mentioned needs, and its purpose is to eliminate the spicy taste unique to ginger while containing a large amount of [6]-shogaol, an active ingredient with strong anti-cancer, anti-inflammatory, and antioxidant activities, and for a long period of time. It is to provide a method for producing black steel that enables storage.

In order to achieve the above object, a method for producing black river according to an aspect of the present invention includes: (a) immersing and precipitating washed ginger in water to filter out starch; (b) washing fresh ginger, which is the result of step (a), with lukewarm water at 30 to 60° C.; (c) Put a primary container containing a mixed water of 50-60% alcohol and 40-50% water into a secondary container containing water so that a part of the lower part is submerged, and the ginger, the result of step (b), is After immersing in the mixed water in the tea container, heat the secondary container to heat the water in the secondary container for a certain time, stop the heating, steam for a certain time, and then take out the steamed ginger and dry it. ; (d) baking ginger, which is the result of step (c), using a tongdoli roasting device (in a manner in which heat or fire directly touches ginger); (e) putting ginger, the result of step (d), in a cooler with a ventilation function and cooling it by forced ventilation; And (f) may include the step of putting the ginger, the result of step (e) in a dryer, and drying it to produce black river, wherein step (f) is selectively selected according to the moisture content of ginger, which is the result of step (e). can be done

Step (d) may include: (d-1) putting raw ginger, which is the result of step (c), into a tub with a plurality of holes provided inside the tubular roasting device; (d-2) heating and baking the tongdol roasting tub by using an electric heater so that the heat of the electric heater directly touches the ginger inside the tongdol roasting tub through the plurality of holes; and roasting while mixing the corresponding ginger by rotating the tongdoli baking tube at least once every 10 seconds.

The step (e) may include (e-1) placing the mesh net in a cooler having a ventilation fan installed on the bottom surface; (e-2) placing black ginger, the result of step (e), on the surface of the mesh net and closing the upper lid; And (e-3) driving the ventilation fan to forcibly remove the air inside the cooler to the outside, (e-4) installing one or more cooling pipes on top of the mesh, The method may further include controlling refrigerant to flow in the cooling pipe when the ventilation fan is driven.

As described above, according to various aspects of the present invention, it contains a large amount of [6]-shogaol, an active ingredient with strong anti-cancer, anti-inflammatory, and antioxidant activities, while removing the unique spicy taste of ginger and enabling long-term storage. Black river can be provided.

Heukgang prepared according to the present invention contains [6]-shogaol, an active ingredient with strong anti-cancer, anti-inflammatory and antioxidant activities, more than commercially available ginger, so anti-cancer, anti-inflammatory and antioxidant activities are expected. , useful for development as cosmetics and health functional foods.

According to the present invention, the strong taste and aroma of raw steel are softened, and black river with a subtle, savory, deep taste and aroma is provided.

Since ginger has a vasodilator function, eating a lot of ginger can cause bleeding due to vasodilation, so patients with intestinal bleeding often avoid raw ginger. In addition, many people avoid eating it because of its strong taste and aroma, but by manufacturing and processing black river according to the present invention, the strong taste and aroma of raw steel can be softened so that men and women of all ages can eat it without reluctance without side effects.

The black steel prepared according to the present invention solves the preservation vulnerability, which is the biggest problem of raw steel, and has the effect of maintaining / storing without deterioration for a longer period of time compared to other conventional black steel, and accordingly, medicines, cosmetics and health functions It can be used in a variety of ways, including food, beverages, and ingredients.

Ginger storage should be maintained at a temperature of 13 to 18 degrees and a humidity of 90% or more. Since it rots even when the temperature and humidity are low and rots even when it is high, it is difficult to store and thus difficult to distribute. The black steel prepared according to the present invention is safely stored for a long time even at room temperature, so it is easy to distribute and can be safely used at home for a long time.

1 is a flow chart of a black steel manufacturing method according to an embodiment of the present invention;
2 is a photographic diagram showing fresh ginger washed according to an embodiment of the present invention;
3 is a photographic diagram showing ginger cut according to an embodiment of the present invention;
4-5 are photographic diagrams showing a tongdol baking device according to an embodiment of the present invention;
6-7 are photographic views showing a cooler according to an embodiment of the present invention;
8 is a photographic diagram showing black steel finally manufactured according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail. In addition, when it is determined that a detailed description of a known configuration or function related to an embodiment of the present invention may obscure the gist of the present invention, the detailed description will be omitted.

Generally, roasted and dried ginger is called black river, but for reference, ginger steamed and dried in hot water is referred to as black ginger.

1 is a flowchart of a black steel manufacturing method according to an embodiment of the present invention, and will be described step by step with reference to the same figure.

Washing and cutting step (S101)

In the washing and cutting step (S101), the fresh ginger is washed with tap water for 30 to 60 minutes using a bulb washer to clean the soil and foreign substances to prepare the washed ginger (2) as shown in FIG. 2, and the washed ginger ( 2) is uniformly cut to a thickness of 2 mm to 10 mm as shown in FIG. 3 using a cutter.

Figure 2 shows the washed ginger (2), and Figure 3 shows the raw ginger (3) cut after washing. In some cases, the washed raw ginger (2) of FIG. can be used In this example, domestic fresh ginger of good quality was purchased from Seosan Buseok Agricultural Cooperative Federation and used.

Starch removal step (S103)

In the starch removal step (S103), the ginger (2 or 3), which is the result of step S101, is immersed in 2 to 3 times the amount of water and precipitated for 2 to 10 hours to filter out the starch.

Starch has a risk of burning during the roasting process, and in the process of concentration, it is not concentrated and residue is formed. Therefore, in this embodiment, the starch of the raw fish (2 or 3) is removed through the starch removal step (S103).

Warm water washing step (S105)

In the warm water washing step (S105), the fresh ginger (2 or 3) precipitated and starch removed through the above-described step S103 is filtered and washed with lukewarm water to clean the surface of the raw ginger (2 or 3). In this embodiment, tepid water may be 30 to 60°C water, preferably about 50°C water.

Preprocessing step (S107)

The pretreatment step (S107) is a very important process performed before the baking step (109), and raw ginger is treated in hot water using a mixture of alcohol and water in a certain ratio. Through this pretreatment process (S107), Completely removes unnecessary starch remaining in ginger, the result of step S105, eliminates spicy taste, and removes bacteria to improve preservation.

Preferred water bath treatment processes in the pretreatment step (S107) are as follows 1) to 7).

1) Prepare a primary container of an appropriate size.

2) Put about 1/2 of a mixture of 50-60% alcohol and 40-50% water in the primary container.

3) Put raw ginger, which is the result of step S105 described above, so as to be submerged in the mixing water in the primary container.

3) Prepare a secondary container larger than the primary container.

4) Put about 1/3 of the water in the secondary container.

5) Insert and fix the lower part of the primary container in the secondary container so that it is submerged.

6) Heat is applied to the bottom of the secondary container to heat the water in the secondary container for a certain period of time. Accordingly, the mixed water in the primary container is indirectly heated.

7) Stop heating the secondary container and let it steam for a certain period of time.

8) Take out the steamed ginger through the process of 7) above and dry it in a dryer. At this time, the temperature of the dryer is set to about 50 degrees and dried for about 5 to 12 hours. Preferably, it is dried for about 12 hours in a dryer at about 50 ° C.

After the steps 1) to 8) of the pretreatment step (S107) according to this embodiment are performed, the baking step (S109), the cooling step (S111), and the drying step (S113) described below are performed, the biggest problem of ginger In addition to solving the phosphorus preservation vulnerability, it was confirmed through numerous experiments that it was maintained / stored without deterioration for a longer period of time compared to other conventional black steels.

Baking step (S109)

The roasting step (S109) is a process of baking the ginger, which is the result of the above-described pretreatment step (S107), in a way that heat or fire directly touches the ginger using a tongdol roasting device. As a preferred example, it is performed as follows.

1) Prepare a tongdol baking device 40 as shown in FIG. As shown in FIGS. 4-5, the tongdol baking apparatus 40 according to the present embodiment includes a rotatable cylindrical tongdol baking tube 41 inside, and a plurality of holes 41a are provided in the tongdol baking tube 41. is formed In addition, in the tongdol baking device 40, an electric heater (not shown) is provided under the tongdol baking tube 41 having a plurality of holes 41a so as to apply heat to the tongdol baking tube 41.

2) Open the lid of the tongdoli roasting container 41, put ginger, which is the result of the above-described pretreatment step (S107), and close the lid.

3) Heat is applied to the tongdol baking cylinder 41 using an electric heater. At this time, the heat of the electric heater (or referred to as fire) is heated so that it directly touches the ginger inside through a plurality of holes formed in the tongdol baking cylinder 41, and raises it to a certain temperature.

4) Rotate the tongdoli baking cylinder 41 at least once every 10 seconds, preferably once or twice, and bake for a certain time while mixing the ginger inside. Rotate the tongdoli baking container 41 without rest to prevent the contents from burning. When the content, that is, ginger, is burned, benzopyrene may come out, so that the tongdol baking container 41 is continuously rotated at regular time intervals.

The specifications of the tongdoli roasting device 40 according to this embodiment are as follows.

0. Make a cylindrical shape with a width of 890 cm and a diameter of 69 cm, and make holes with a diameter of 1 cm at intervals of 5 mm in the cylindrical shape baking tube (41) to light the heater through the holes and bake the contents inside made it so

0. The distance between the heater fire and the baking tube 41 was 5 to 10 cm.

0. Rotate the baking tube 41 at least once in 10 seconds, preferably about 1 to 2 times.

0. Use a three-phase 220v electric heater fire.

0. Set the fire temperature of the baking heater to about 200~250℃.

0. Set the baking time to about 90 to 150 minutes.

0. When the electric heater reaches from room temperature to about 200~250℃, it takes about 60~100 minutes to bake. The electric heater is automatically turned on and off based on the set temperature.

Cooling step (S111)

The cooling step (S111) is a process of forcibly cooling the baked ginger in step S109 using the cooler 70, and is performed as follows as a preferred example.

1) As shown in FIG. 6, a ventilation fan 71 is installed on the bottom surface and a cooler 70 with a mesh 73 installed so that it can be placed over the top of the bottom surface is provided.

2) As shown in FIG. 7, the mesh network 73 is placed over the lower part of the cooler 70 of FIG. 6 in which the ventilation fan 71 is installed on the bottom surface.

3) Place the roasted black river resulting from step S109 on the surface of the mesh 73 and close the upper lid 75.

4) By driving the ventilation fan 71, the hot air inside the cooler 70 is forcibly drawn out.

5) One or more cooling pipes (not shown) are installed on the top of the mesh 73, and when the ventilation fan 71 is driven, the flow of refrigerant in the cooling pipes is controlled.

According to the present embodiment, the ginger, which has been baked in step S109, is immediately moved to the cooler 70 in step S111, and then the ventilation fan 71 is turned on to forcibly cool the temperature of the roasted ginger, thereby maximizing the savory taste.

In step S109, the stirrer 50 must be rotated without stopping to prevent the contents from burning (where black ginger burns, benzopyrene may come out, so the roaster is rotated without stopping to prevent burning), and in step S111, the cooler 70 machine If you forcibly cool the temperature of the roasted ginger using it, the savory taste is greatly improved.

Drying step (S113)

The drying step (S113) is a process in which ginger, which is the result of step S111, is put in a dryer and dried to finally make black river. At this time, the temperature of the dryer is set at about 50 degrees and dried for about 5 to 12 hours, and the moisture content is 8 to 15% when completed. This drying step (S113) is optionally performed. For example, since ginger continues to dry through the drying process of step 8) of the pretreatment step (S107), the baking step (S109), and the cooling step (S111), the drying step (S113) titrates the black river. In consideration of the moisture content of 8 to 15%, the drying environment such as drying temperature and time should be appropriately adjusted, and in some cases, the drying step (S113) may be omitted.

As described above, the final black steel 8 as shown in FIG. 8 was manufactured by completing the steps S101 to S113 according to the present embodiment. Heukgang (8) according to this embodiment confirmed that the [6]-shogaol component showed an increase in the content of [6]-shogaol by several tens of times compared to general ginger.

The black steel 8 manufactured according to the embodiments of steps S101 to S113 described above has the following characteristics.

1) The strong taste and aroma of raw ginger become softer, and it becomes black river (8) with a subtle, savory, and deep taste and fragrance.

2) Black steel (8) manufactured and processed by the manufacturing method of the present invention contains [6]-shogaol, an active ingredient with strong anti-cancer, anti-inflammatory and antioxidant activity, than fresh ginger on the market, so it is anti-cancer, Anti-inflammatory and antioxidant activity is expected.

3) Since ginger has a vasodilator function, eating a lot of ginger can cause bleeding due to blood vessel dilation, so patients with heart disease often avoid ginger. In addition, many people avoid eating it because of its strong taste and aroma. By manufacturing black steel (8) according to the embodiment of the present invention, the strong taste and aroma of raw steel are softened, and it is manufactured so that anyone, male or female, young or old can eat it without reluctance without side effects.

4) As it is manufactured with the black steel (8) of the present invention, it can be confirmed that it solves the weak storage problem, which is the most difficult problem of fresh steel, and is maintained / stored without deterioration for a longer period of time compared to other conventional black steel. It can be used in various ways such as medicines, cosmetics, health functional foods, beverages, and food ingredients.

5) The black steel 8 manufactured according to the present invention is safely stored for a long period of time, so that it can be stably used for a long time in distribution and at home. That is, since ginger must satisfy the difficult storage conditions of maintaining a temperature of 13 to 18 ° C and a humidity of 90% or more, it is generally difficult to store and its use is limited, but the black steel 8 prepared according to the present invention is easy and Safe storage and safe distribution.

The above description is merely an example of the technical idea of the present invention, and various modifications and variations can be made to those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

S101: washing and cutting step
S103: starch removal step
S105: warm water washing step
S107: pre-processing step
S109: Baking step
S111: cooling step
S113: drying step

Claims (4)

(a) soaking the washed fresh ginger in water and precipitating it to filter out the starch;
(b) washing fresh ginger, which is the result of step (a), with lukewarm water at 30 to 60° C.;
(c) Put a primary container containing a mixed water of 50-60% alcohol and 40-50% water into a secondary container containing water so that a part of the lower part is submerged, and the ginger, the result of step (b), is After immersing in the mixed water in the tea container, heat the secondary container to heat the water in the secondary container for a certain time, stop the heating, steam for a certain time, and then take out the steamed ginger and dry it. ;
(d) baking the ginger, which is the result of step (c), using a tongdoli roasting device in such a way that heat or fire directly touches the ginger;
(e) putting ginger, the result of step (d), in a cooler with a ventilation function and cooling it by forced ventilation; and
(f) putting the ginger, which is the result of step (e), in a dryer and drying it to produce black river; including,
Step (d) may include: (d-1) putting raw ginger, which is the result of step (c), into a tub with a plurality of holes provided inside the tubular roasting device; (d-2) heating and baking the tongdol roasting tub by using an electric heater so that the heat of the electric heater directly touches the ginger inside the tongdol roasting tub through the plurality of holes; And roasting while mixing the ginger by rotating the tongdoli roaster at least once every 10 seconds;
The step (e) may include (e-1) placing the mesh net in a cooler having a ventilation fan installed on the bottom surface; (e-2) placing black ginger, the result of step (e), on the surface of the mesh net and closing the upper lid; (e-3) driving the ventilation fan to forcibly discharge the air inside the cooler to the outside; And (e-4) installing one or more cooling pipes on top of the mesh, and controlling the flow of refrigerant in the cooling pipes when the ventilation fan is driven;
Wherein step (f) is selectively performed according to the moisture content of ginger, which is the result of step (e). delete delete delete

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