KR102470141B1 - Black ginger manufacturing method - Google Patents

Abstract

An embodiment of the present invention is a method for producing black ginger containing a large amount of [6]-shogaol, an active ingredient having strong anti-cancer, anti-inflammatory, and antioxidant activities, while eliminating the unique spicy taste of ginger and being able to be stored for a long time. As for, (a) soaking and precipitating the washed and cut ginger in water 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, 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) making black ginger by steaming and drying ginger, which is the result of step (c), a set number of times; (e) roasting the black ginger, which is the result of step (d), using a roasting machine; and (f) putting the black ginger, which is the result of step (e), into a cooler having a ventilation function and cooling it by forced ventilation.

Description

Black ginger manufacturing method {Black ginger manufacturing method}

The present invention relates to a method for producing black ginger, and more specifically, [6]-shogaol, an active ingredient with strong anti-cancer, anti-inflammatory and antioxidant activities, while eliminating the unique spicy taste of ginger and being able to be stored for a long period of time, contains It relates to a method for producing a large amount of black 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 remove the unique spicy taste of ginger and to store [6]-shogaol, an active ingredient with strong anti-cancer, anti-inflammatory, and antioxidant activities while being able to be stored for a long time. It is to provide a method for producing a large amount of black ginger.

In order to achieve the above object, a method for producing black ginger according to one aspect of the present invention includes the steps of (a) soaking and precipitating the washed and cut 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 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 remove the steamed ginger and dry it. ; (d) steaming and drying ginger, which is the result of step (c), a set number of times to make black ginger; (e) roasting the black ginger, which is the result of step (d), using a roasting machine; and (f) putting the black ginger, which is the result of step (e), into a cooler having a ventilation function and cooling it by forced ventilation.

Step (e) may include: (e-1) putting black ginger, which is the result of step (d), into the inner cylinder of the tongdoli roaster; (e-2) heating the inner cylinder (using an electric heater) to heat it up; and (e-3) rotating the heated inner cylinder at least once per second to stir-fry the corresponding black ginger while mixing.

The step (f) may include (f-1) placing a mesh net on the lower part of a cooler with a ventilation fan installed on the bottom surface; (f-2) placing black ginger, the result of step (e), on the surface of the mesh net and closing the upper lid; and (f-3) driving the ventilation fan to forcibly remove the air inside the cooler to the outside, (f-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 ginger can be provided.

Black ginger 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. It is useful for development as pharmaceuticals, cosmetics, and health functional foods.

According to the present invention, black ginger is provided that softens the strong taste and aroma of fresh ginger and can be eaten by men and women, young and old, without any side effects.

The black ginger prepared according to the present invention solves the storage vulnerability, which is the biggest problem of fresh ginger, and has the effect of maintaining/storing without deterioration for a longer period of time compared to other conventional black ginger. It can be used in a variety of health functional foods, beverages, and food 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 when it is high, it is difficult to store and thus difficult to distribute. Black ginger 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 flowchart of a black ginger 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 is a photographic diagram showing black ginger augmented according to an embodiment of the present invention;
5-6 are photographic diagrams showing a fryer according to an embodiment of the present invention;
7-8 are photographic views showing a cooler according to an embodiment of the present invention;
9 is a photographic diagram showing the finally prepared black ginger 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.

For reference, ginger steamed in hot water and dried is commonly referred to as black ginger.

1 is a flowchart of a black ginger manufacturing method according to an embodiment of the present invention, and will be described step by step with reference to the 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), Figure 3 shows the cut fresh ginger (3) after washing. 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 (3) cut through the above 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 fresh ginger 3 is removed through the starch removal step (S103).

Warm water washing step (S105)

In the warm water washing step (S105), the fresh ginger (3) from which starch is removed through the step S103 is filtered and washed with lukewarm water to clean the surface of the ginger (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 steaming step (S109), and raw ginger is treated in hot water using a mixed water in which alcohol and water are mixed in a certain ratio. Through this pretreatment process (S107), The unnecessary starch remaining in the ginger, which is the result of step S105, is removed, the spicy taste is removed, and the bacteria are removed 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 40 to 60 ° C 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 processes 1) to 8) of the pretreatment step (S107) according to this embodiment are performed, the steaming step (S109), the roasting step (S111), and the cooling step (S113) described below are performed, the biggest problem with ginger In addition to resolving the vulnerability of phosphorus storage, it was confirmed through dozens of experiments that it was maintained / stored without deterioration for a longer period of time compared to other conventional black ginger.

Amplification step (S109)

The steaming step (S109) is a process of steaming and drying ginger, which is the result of the above-described pretreatment step (S107), to make black ginger, and is performed as follows as a preferred example.

1) Put 1kg to 10kg of ginger, the result of the pretreatment step (S107), in a standardized tray. At this time, spread a cloth on the floor, spread the ginger thinly, and cover it again with a cloth to prevent water droplets from falling on the ginger. This is to prevent the ginger component from falling to the bottom when steam falls on the ginger.

2) When the water starts to boil in a steamer (using steam) at 90~110℃ and pressure of 1~3pa, put a tray in and turn off the heat for 20~60 minutes and cook it for about 30 minutes.

When the water starts to boil in a steamer (using steam) at 90-110℃ and a pressure of 1-3pa, put a tray in and steam for 20-60 minutes, then turn off the heat and steam for 20-60 minutes. Preferably, steam at 100 ° C for 30 minutes and steam for about 30 minutes.

3) Dry the steamed ginger in a steamer using the shade drying method and the hot air drying method for 5 to 12 hours at a setting of 30 to 70 degrees in a dryer.

4) Repeat 1) to 3) continuously about 6 to 8 times. Preferably, the pre-processing process (S107) is performed a total of 7 times (ie, pre-processing process 1 time + 6 repetitions from 1) to 3) including 1 time = 7 times.

Black ginger 4 as shown in FIG. 4 was manufactured by performing the seven. 4) confirmed that the [6]-shogaol component showed an increase in the content of [6]-shogaol dozens of times compared to general ginger.

Stir-frying step (S111)

The roasting step (S111) is a process of roasting the black ginger (4) steamed in step S109 using a tongdori roaster. As a preferred example, it is performed as follows.

1) Prepare a tongdoli fryer 50 as shown in FIG.

2) Open the lid of the tongdol stirrer 50, put black ginger 4, which is the result of step S109, into the inner cylinder of the stirrer 50 as shown in FIG. 6, and then close the lid.

3) The inner cylinder of the fryer 50 is heated to a certain temperature by using an electric heater.

4) The heated inner cylinder is rotated at least once per second, preferably about 1 to 2 times, and the black ginger 4 is stir-fried for a certain time.

The specifications of the tongdoli fryer 50 according to this embodiment are as follows.

0. The inner cylinder is formed into a cylinder with a diameter of about 50 to 80 cm and a depth of about 20 to 60 cm.

0. The cylinder was heated using an electric heater.

0. Electricity used general electricity 220v.

0. The temperature was set to 200 ~ 250 ℃.

0. The time was set to 20 to 60 minutes.

0. It was made to rotate 1-2 times per second.

0. There is a device 51 that mixes horizontally in the cylinder, so it is automatically mixed and safe without burning.

0. The moisture content was 8 to 15%.

Cooling step (S113)

The cooling step (S113) is a process of forcibly cooling the black ginger 4 roasted in step S111 using the cooler 70. As a preferred example, it is performed as follows.

1) As shown in FIG. 7, 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. 8, the mesh network 73 is placed over the lower part of the cooler 70 of FIG. 7 in which the ventilation fan 71 is installed on the bottom surface.

3) Place the roasted black ginger resulting from step S111 on the surface of the mesh net 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, after the roasting is completed in step S111, the roasted black ginger is moved immediately to the cooler 70 in step S113, and then the ventilation fan 71 is turned on to forcibly cool the temperature of the roasted black ginger, thereby maximizing the savory taste.

In step S111, the stirrer 50 must be rotated without stopping to prevent the contents from burning (here, since benzopyrene may come out when black ginger is burned, the cylinder of the stirrer is rotated without stopping to prevent burning), and in step S113, the cooler 70 If the temperature of the roasted black ginger is forcibly cooled using a machine, the savory taste is greatly improved.

The final black ginger 9 as shown in FIG. 9 was manufactured by performing the above steps S101 to S113 according to the present embodiment.

According to the embodiment of steps S101 to S113 described above, the color of fresh ginger, which was golden, changes to dark brown, and when roasted, it changes to darker dark brown to become black ginger (9). Black ginger (9) manufactured according to the embodiment of the present invention has confirmed the following characteristics:

1) The strong taste and fragrance of ginger are softened, and it has a subtle, savory, and deep taste and fragrance.

2) It can be seen that it is changed into a shogaol component that plays a stronger role than the component of gingerol that acts as an antioxidant.

3) It can be confirmed that consuming black ginger that has been steamed for seven days is much better for antioxidant activity than consuming raw ginger.

4) Provides a manufacturing method for producing high-quality black ginger by preserving healthy ingredients, preventing destruction, and further strengthening active ingredients that are good for the body and are well absorbed.

5) Black ginger 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, more than commercially available raw ginger, so it has anti-cancer, anti-inflammatory and antioxidant properties. Antioxidant activity is expected, and research is being announced.

6) Since ginger has a vasodilator function, eating a lot of raw ginger may cause bleeding due to blood vessel dilation, so patients with heart disease often avoid raw ginger. In addition, many people avoid eating it because of its strong taste and aroma, but by manufacturing black ginger (9) according to the embodiment of the present invention, the strong taste and aroma of fresh ginger are softened, and steamed, dried, and repeated, so that men and women, young and old, can eat without reluctance without side effects. manufactured to be able to.

7) As it is manufactured with the black ginger (9) of the present invention, it can be confirmed that it solves the problem of poor preservation, which is the most difficult problem of raw ginger, and is maintained / stored without deterioration for a longer period of time compared to other conventional black ginger. Therefore, it can be used in various ways such as medicines, cosmetics, health functional foods, beverages, and food ingredients.

8) The black ginger (9) manufactured according to the present invention is stored safely for a long period of time, so that it can be stably used for a long time in distribution and at home.

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: Amplification step
S111: Stir-frying step
S113: cooling step

Claims (4)

(a) soaking and precipitating the washed and cut ginger in water 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, which is 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 remove the steamed ginger and dry it. ;
(d) steaming and drying ginger, which is the result of step (c), a set number of times to make black ginger;
(e) roasting the black ginger, which is the result of step (d), using a roasting machine; and
(f) putting the black ginger, which is the result of step (e), into a cooler with a ventilation function and cooling it by forced ventilation,
Step (e) may include: (e-1) putting black ginger, which is the result of step (d), into the inner cylinder of the tongdoli roaster; (e-2) heating the inner cylinder by using an electric heater; And (e-3) rotating the heated inner cylinder at least once per second to stir-fry the corresponding black ginger,
The step (f) may include (f-1) placing the mesh net in a cooler having a ventilation fan installed on the bottom surface; (f-2) placing black ginger, the result of step (e), on the surface of the mesh net and closing the upper lid; (f-3) forcibly discharging the air inside the cooler to the outside by driving the ventilation fan; and (f-4) installing one or more cooling tubes on top of the mesh net and controlling the flow of refrigerant in the cooling tubes when the ventilation fan is driven.
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