KR20090111531A - A manufacturing method of ginger juice - Google Patents

A manufacturing method of ginger juice Download PDF

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KR20090111531A
KR20090111531A KR1020080037193A KR20080037193A KR20090111531A KR 20090111531 A KR20090111531 A KR 20090111531A KR 1020080037193 A KR1020080037193 A KR 1020080037193A KR 20080037193 A KR20080037193 A KR 20080037193A KR 20090111531 A KR20090111531 A KR 20090111531A
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ginger
juice
ginger juice
freezing
thawing
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KR1020080037193A
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Korean (ko)
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KR101141235B1 (en
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감병국
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감병국
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: A method for preparing ginger juice is provided to prevent the ginger juice from precipitating even in a long-term preservation, and to keep it homogenized. CONSTITUTION: A method for preparing ginger juice comprises the following steps of: washing gingers and peeling them(100); freezing the peeled gingers(200); defrosting the gingers(300); juice-squeezing the defrosted gingers(400); and vacuum-packing the obtained ginger juice and heating it at the temperature of 80-90°C in double containers for sterilization(500).

Description

생강즙 제조방법{a manufacturing method of ginger juice}Ginger juice manufacturing method {a manufacturing method of ginger juice}

본 발명은 생강즙 제조방법에 관한 것으로, 더욱 상세하게는 조리시 바로 사용할 수 있도록 즙 형태로 마련되는 생강즙의 제조방법에 관한 것이다. The present invention relates to a method for producing ginger juice, and more particularly, to a method for preparing ginger juice provided in a juice form so that it can be used immediately when cooking.

생강은 특유의 향기와 매운맛 때문에 대부분의 가정에서 중요한 향신료로 사용되고 있다. 육류를 조리할 때 다진 생강을 집어넣어 누린내를 제거하는 경우가 그 예가 되겠다. Ginger is an important spice in most homes because of its unique aroma and spicy taste. For example, when you are cooking meat, add chopped ginger to remove the stink.

또 생강은 신진대사가 활발하게 되도록 하고 혈액순환을 촉진시키며 위장을 활성화 시키는 등 인체에 이로운 여러 가지 효능도 발휘할 수 있어 냄새 제거의 목적이 아닌 경우에도 많은 음식물에 첨가되고 있는데, 이러한 생강은 통상 다진 상태로 음식물에 첨가되고 있다. Ginger is also added to many foods, even if it is not the purpose of removing odors. Ginger can also exert various benefits that are beneficial to the human body, such as promoting metabolism, promoting blood circulation, and activating the stomach. It is added to food in state.

즉, 생강을 음식물에 첨가하기 위해서는 먼저 생강을 깨끗하게 세척한 후 껍질을 탈피하고, 음식에 넣었을 때 생강즙이 음식물에 쉽게 배어질 수 있도록 탈피된 생강은 칼 등으로 다져진 상태에서 음식물에 첨가된다. In other words, in order to add ginger to the food, the ginger is first washed clean and then peeled, and the peeled ginger is added to the food in the state of being chopped with a knife or the like so that the ginger juice can be easily soaked in the food when added to the food.

그러나 이와 같이 다진 생강을 음식물에 집어넣게 될 때는 음식물 속에 생강 섬유질이 그대로 남게 되는데, 이러한 생강 섬유질은 냄새가 강하고 역하기 때문에, 음식물과 함께 씹힐 경우 이용자의 미각을 저해시킬 수 있다. However, when the chopped ginger is put in the food, the ginger fiber remains in the food as it is, and the ginger fiber has a strong smell and inverse, and when chewed with the food may impair the user's taste.

따라서 최근에는 생강을 즙 형태로 제작한 생강즙이 제품으로 나와 판매되고 있다. 이러한 생강즙의 경우 사용자가 생강 껍질을 벗기거나 다지는 과정 없이 바로 사용할 수 있어 편리하며, 이용자가 생강 섬유질을 씹게 될 우려가 거의 없게 된다. Therefore, recently, ginger juice made in the form of ginger juice is sold as a product. In the case of such ginger juice, the user can use it immediately without peeling or chopping ginger, and there is little concern that the user will chew ginger fiber.

그러나 이러한 생강즙의 경우 보관시간이 경과함에 따라 하부에 침전물이 가라앉게 되면서 시각적으로 제품의 품질이 저하 되는 문제점이 있었다. However, in the case of these ginger juices, there was a problem that the quality of the product visually deteriorated as the sediment subsided as the storage time elapsed.

즉, 생강은 80% 이상이 수분으로 구성되며, 이 수분과 함께 소량의 단백질/전분을 포함하는 당질/정유/회분 등을 포함하여 구성되는데, 생강을 즙을 내게 되면 처음에는 이러한 성분들이 물에 전체적으로 고르게 퍼져 있다가 시간이 지남에 따라 침전물을 형성하면서 생강즙 바닥 쪽에 가라앉게 되는 것이다. In other words, ginger consists of more than 80% of water, including sugar, essential oils, and ash containing a small amount of protein / starch. When ginger is juiced, these ingredients are initially added to water. It spreads evenly throughout and sinks to the bottom of ginger juice as it forms a sediment over time.

그리고 이렇게 생강즙에 침전물이 형성되면 사용자는 생강즙을 사용할 때마다 내용물이 고르게 섞이도록 생강즙을 흔들어만 하는 번거로움을 느끼게 되며, 사용자에 따라서는 침전물이 형성되는 것 자체를 제품의 불량으로 판단하여 반품을 요청하는 경우도 있다. And when the precipitate is formed in the ginger juice, the user feels the hassle of only shaking the ginger juice so that the contents are mixed evenly every time the ginger juice is used, and depending on the user, it is judged that the precipitate itself is a defective product and returns the product. It may be requested.

본 발명은 이러한 문제점을 해결하기 위한 것으로, 본 발명의 목적은 장기간 보관하더라도 침전물 형성이 효과적으로 억제되면서 입자가 균질한 상태를 지속적으로 유지하도록 마련된 생강즙 제조방법을 제공하는 것이다. The present invention is to solve this problem, it is an object of the present invention to provide a method for producing ginger juice is provided to maintain a homogeneous state while the precipitate formation is effectively suppressed even if stored for a long time.

이를 위해 본 발명에 따른 생강즙 제조방법은 생강을 세척 및 탈피하는 준비단계와; 상기 준비단계를 거친 생강을 냉동시키는 냉동단계와; 상기 냉동단계를 거친 생강을 해동시키는 해동단계와; 상기 해동된 생강을 착즙기를 이용하여 착즙하여 생강즙을 형성하는 착즙단계;를 포함하는 것을 특징으로 한다. Ginger juice manufacturing method according to the present invention for this purpose and the preparation step of washing and stripping ginger; A freezing step of freezing the ginger after the preparation step; A thawing step of thawing the ginger after the freezing step; Characterized in that it comprises a; extracting the thawed ginger by using a juicer to form a ginger juice.

그리고 상기 냉동단계에서 상기 생강은 섭씨 영하 18도 ~ 20도로 냉동 보관되는 것을 특징으로 한다. And in the freezing step, the ginger is characterized in that it is stored frozen at minus 18 degrees to 20 degrees Celsius.

또한 상기 냉동단계는 48 ~ 56시간 동안 진행되는 것을 특징으로 한다. In addition, the freezing step is characterized in that for 48 to 56 hours.

또한 상기 해동단계에서 상기 생강은 섭씨 영하 2도 ~ 영상 5도로 냉장 보관되는 것을 특징으로 한다. In addition, the ginger in the thawing step is characterized in that refrigerated is stored at minus 2 degrees Celsius ~ 5 degrees.

또한 상기 해동단계는 18 ~25 시간 동안 진행되는 것을 특징으로 한다. In addition, the thawing step is characterized in that for 18 to 25 hours.

또한 본 발명에 따른 생강즙 제조방법은 상기 착즙단계를 거친 생강즙을 밀봉포장한 후 생강즙의 온도가 섭씨 80 ~ 90도가 되도록 중탕 가열하여 살균하는 살균단계를 더 포함하는 것을 특징으로 한다. In addition, the ginger juice manufacturing method according to the present invention is characterized in that it further comprises a sterilization step of sterilizing by heating the bath so that the temperature of the ginger juice after sealing the ginger juice through the juice extraction step so that the temperature of the ginger juice 80 ~ 90 degrees Celsius.

또한 상기 살균단계는 30 ~ 40분 동안 진행되는 것을 특징으로 한다. In addition, the sterilization step is characterized in that proceed for 30 to 40 minutes.

이상에서 설명한 바와 같이, 본 발명에 따른 생강즙 제조방법에 따르면, 냉동단계와 해동단계를 차례로 거치면서 냉동되었다가 해동된 냉강을 착즙하여 냉강즙을 형성하게 되면서, 형성된 생강즙의 입자의 분포가 전체적으로 고르게 분포하게 되어 장기간 보관하더라도 생강즙에 침전물이 형성되는 것을 효과적으로 억제할 수 있게 된다. As described above, according to the method of manufacturing ginger juice according to the present invention, while freezing and thawing through the freezing step and thawing step to form the cold juice by squeezing the frozen steel, the distribution of the particles of the ginger juice formed evenly as a whole Even if it is stored for a long time, it becomes possible to effectively inhibit the formation of sediment in ginger juice.

다음은 본 발명의 바람직한 일 실시예에 따른 생강즙 제조방법을 상세히 설명하도록 한다. Next will be described in detail a ginger juice manufacturing method according to an embodiment of the present invention.

본 발명에 따른 생강즙 제조방법은 도 1에 도시된 바와 같이, 준비단계(100)-냉동단계(200)-해동단계(300)-착즙단계(400)-살균단계(500)를 순차적으로 거쳐 진행된다. Ginger juice manufacturing method according to the invention proceeds through the preparation step (100)-freezing step 200-thawing step 300-juice step 400-sterilization step 500 sequentially as shown in FIG. do.

먼저 준비단계(100)에서는 생강을 물을 이용하여 세척한 후 껍질을 벗기는 탈피작업이 이루어지며, 준비단계를 거친 생강은 냉동실로 이동되어 냉동보관되는 냉동단계(200)를 거치게 된다. First, in the preparation step 100, the peeling operation is performed after the ginger is washed with water and peeled off. The ginger, which has undergone the preparation step, is moved to the freezing chamber and subjected to the freezing step 200 for freezing.

냉동단계(200)에서 생강은 냉동실로 옮겨져 섭씨 영하 18도 ~ 20도 온도 범위를 유지하도록 냉동보관 된다. 이러한 냉동단계(200)는 48 ~ 72 시간 동안 진행되는 것이 바람직하며, 냉동단계(200)를 거친 생강은 냉장실로 이동되어 해동되는 해동단계(300)를 거치게 된다. In the freezing step 200, ginger is stored in the freezer to maintain a temperature range of minus 18 degrees to 20 degrees Celsius. The freezing step 200 is preferably performed for 48 to 72 hours, the ginger passed through the freezing step 200 is subjected to the thawing step 300 is moved to the refrigerating chamber and thawed.

해동단계(300)에서 생강은 냉장실로 옮겨져 섭씨 영하 2도 ~ 영상 5도 온도 범위를 유지하도록 냉장 보관되며, 해동단계(300)는 48 ~ 72 시간 동안 진행된다. In the thawing step 300, ginger is transferred to the refrigerating chamber and stored refrigerated to maintain a temperature range of minus 2 degrees Celsius to 5 degrees Celsius, and the thawing step 300 is performed for 48 to 72 hours.

그리고 해동단계(300)를 거친 생강은 착즙단계(400)를 거쳐 생강즙을 형성하게 된다. 착즙단계(400)에서는 해동된 생강을 착즙기를 이용하여 착즙함으로써 대부분의 섬유질이 제거되도록 한다. And the ginger after thawing step 300 forms a ginger juice through the juice step 400. In the juice step 400, the thawed ginger is juiced using a juicer to remove most of the fiber.

그리고 이와 같이 냉동단계(200)와 해동단계(300)를 순차적으로 거친 생강을 착즙단계(400)에서 착즙하여 마련된 생강즙은 침전물 입자가 균질하게 분포된 상태를 유지하도록 침전물 형성이 억제된 상태로 10개월 이상 보관할 수 있게 된다. In this way, the ginger juice prepared by squeezing ginger in the freezing step 200 and the thawing step 300 in the squeezing step 400 has a state in which the formation of precipitates is suppressed so as to maintain a uniformly distributed state of the precipitate particles. Can be stored for more than a month.

따라서 본 실시예에 따른 방법을 통해 제조된 생강즙은 사용자가 장기간 보관하고 사용하더라도 침전물이 형성되지 않고 입자가 전체적으로 균질하게 분포된 상태를 지속적으로 유지할 수 있게 되므로, 이러한 생강즙을 사용하게 되면 사용자가 생강즙을 사용하기 전에 생강즙을 흔들어야만 하는 번거로움이 발생하지 않게 되며, 이러한 생강즙을 사용자 불량품으로 오인하는 일도 없게 된다. Therefore, the ginger juice prepared through the method according to the present embodiment is able to continuously maintain a homogeneous distribution of particles without forming a precipitate even if the user is stored and used for a long time. There is no need to shake the ginger juice before using it, and there is no mistake in the user's defective products such as ginger juice.

그리고 본 실시예에 있어서, 착즙단계(400)를 거쳐 형성된 생강즙은 최종적으로 밀봉 포장된 상태에서 생강즙의 온도가 섭씨 80 ~ 90도가 되도록 중탕 가열되어 살균처리되는 살균단계(500)를 더 거치게 되며, 생강즙 제조과정은 이러한 살균단계(500)가 종결됨에 따라 완료된다. And in the present embodiment, the ginger juice formed through the juice extraction step 400 is further subjected to a sterilization step 500 to be sterilized by heating in a bath so that the temperature of the ginger juice is 80 ~ 90 degrees Celsius in a sealed package finally, Ginger juice manufacturing process is completed as this sterilization step 500 is terminated.

이러한 살균단계(500)는 30 ~ 40분 동안 진행되는데, 살균단계(500)를 거쳐 제조된 생강즙은 대장균을 포함한 각종 세균이 소멸된 상태가 되어 가스 생성이 억제되는 등 장기간 보관하기에 더욱 유리한 상태가 된다. This sterilization step 500 proceeds for 30 to 40 minutes, the ginger juice produced through the sterilization step 500 is a more advantageous state for long-term storage, such as the generation of various bacteria including E. coli is extinguished, the gas production is suppressed Becomes

그리고 살균단계(500)를 거친 생강즙은 밀봉 포장된 상태 그대로 유통될 수 있게 되는데, 이러한 생강즙은 상온에서 보관하더라도 침전물 형성이 억제되지만, 유통기한을 조금이라도 더 늘리기 위해서는 냉장 상태로 보관하는 것이 바람직하다. In addition, the ginger juice passed through the sterilization step 500 may be distributed in a sealed packaged state. Such ginger juice is suppressed even when stored at room temperature, but is preferably stored in a refrigerated state in order to further increase the shelf life. .

도 1은 본 발명의 바람직한 일 실시예에 따른 생강즙 제조방법의 과정을 순차적으로 도시한 순서도이다. 1 is a flow chart sequentially showing the process of the ginger juice manufacturing method according to an embodiment of the present invention.

*도면의 주요부분에 대한 부호의 설명** Description of the symbols for the main parts of the drawings *

100: 준비단계 200: 냉동단계100: preparation step 200: freezing step

300: 해동단계 400: 착즙단계300: thawing step 400: juice step

500: 살균단계500: sterilization step

Claims (7)

생강을 세척 및 탈피하는 준비단계와;Preparing and washing the ginger; 상기 준비단계를 거친 생강을 냉동시키는 냉동단계와; A freezing step of freezing the ginger after the preparation step; 상기 냉동단계를 거친 생강을 해동시키는 해동단계와; A thawing step of thawing the ginger after the freezing step; 상기 해동된 생강을 착즙기를 이용하여 착즙하여 생강즙을 형성하는 착즙단계;를 포함하는 것을 특징으로 하는 생강즙 제조방법.And a juice extracting step of forming a ginger juice by juice of the thawed ginger using a juicer. 제 1항에 있어서, The method of claim 1, 상기 냉동단계에서 상기 생강은 섭씨 영하 18도 ~ 20도로 냉동 보관되는 것을 특징으로 하는 생강즙 제조방법. In the freezing step, the ginger is a ginger juice production method, characterized in that the frozen storage is minus 18 degrees to 20 degrees Celsius. 제 2항에 있어서, The method of claim 2, 상기 냉동단계는 48 ~ 56시간 동안 진행되는 것을 특징으로 하는 생강즙 제조방법.The freezing step is a ginger juice production method, characterized in that for 48 to 56 hours. 제 1항에 있어서, The method of claim 1, 상기 해동단계에서 상기 생강은 섭씨 영하 2도 ~ 영상 5도로 냉장 보관되는 것을 특징으로 하는 생강즙 제조방법.In the thawing step, the ginger is a ginger juice production method characterized in that the refrigeration is stored at minus 2 degrees Celsius ~ 5 degrees. 제 4항에 있어서, The method of claim 4, wherein 상기 해동단계는 18 ~25 시간 동안 진행되는 것을 특징으로 하는 생강즙 제조방법.The thawing step is a ginger juice production method, characterized in that proceed for 18 to 25 hours. 제 1항에 있어서, The method of claim 1, 상기 착즙단계를 거친 생강즙을 밀봉포장한 후 생강즙의 온도가 섭씨 80 ~ 90도가 되도록 중탕 가열하여 살균하는 살균단계를 더 포함하는 것을 특징으로 하는 생강즙 제조방법.Ginger juice manufacturing method characterized in that it further comprises a sterilization step of sterilizing by heating the bath so that the temperature of the ginger juice is sealed after packing the ginger juice after the juice step. 제 6항에 있어서, The method of claim 6, 상기 살균단계는 30 ~ 40분 동안 진행되는 것을 특징으로 하는 생강즙 제조방법. The sterilization step is a ginger juice production method, characterized in that proceed for 30 to 40 minutes.
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