KR20110078546A

KR20110078546A - Ginger - coffee its manufacturing method

Info

Publication number: KR20110078546A
Application number: KR1020090135377A
Authority: KR
Inventors: 원용덕
Original assignee: 원용덕
Priority date: 2009-12-31
Filing date: 2009-12-31
Publication date: 2011-07-07

Abstract

PURPOSE: Ginger coffee and a producing method thereof are provided to enable a user to consume useful components of ginger in a beverage form and to reduce side effects related to the level of caffeine in conventional coffee. CONSTITUTION: A producing method of ginger coffee comprises the following steps: dipping fresh ginger in water for 24hours and peeling and slicing the ginger before drying; calcinating the dried ginger slices at 150deg C for 4hours to remove the negative smell of ginger and inducing the browning of the ginger slices; crushing the ginger slices and mixing with purified water for hot-water extracting for 12hours at 80~85deg C; filtering the obtained ginger extract; mixing the ginger extract with cyclodextrin and concentrating the mixture at 60deg C; freeze-drying the mixture for obtaining powdered ginger tea; and mixing the powdered ginger tea with coffee powder.

Description

Ginger-Coffee its manufacturing method

The present invention is a coffee substitute for flavoring and flavoring coffee made by roasting coffee to extract powder or mixing roasted coffee extract, and enjoying the taste of coffee while ingesting the ingredients of ginger and dose of coffee. To reduce the health benefits of coffee users. In the manufacture of ginger-coffee powder tea and ginger coffee 1) Soak the whole fresh ginger in water for 24 hours, peel it, cut ginger into 2 ~ 3mm slices, and roast it for 4 hours at 150 degrees Celsius in a drier, and drink it among essential oils of ginger. Roasting process to induce an appropriate browning while removing the odor unsuitable for; 2) Roughly crush the roasted ginger with a grinder, add 5-6 times the weight of purified water, extract hot water at 80-85 degrees Celsius for 12 hours, and filter the filtrate with gauze through a column filled with activated carbon beads. Preparing an extract; 3) Add 1% by weight of the cyclodextrin to the extract prepared in 2), and concentrate by rotary decompression at 60 degrees Celsius with a liquid volume of 1/3 of the volume, and then freeze the concentrate by freezing at 80 degrees Celsius. Preparing a ginger coffee substitute tea which is dried in a dryer and made into a powder; 4) a ginger-coffee manufacturing process by mixing ginger coffee substitute tea powder prepared in the process of 3) and commercially available coffee powder in a ratio suitable for palatability and desired character; 5) preparing ginger-coffee and ginger coffee by sealing the powder obtained in the process of 3) and 4) in a container and sealing it; 6) Ginger coffee or ginger-coffee prepared in the process of 5) is a method of preparing a ginger coffee mix and ginger-coffee mix by appropriately blending according to the palatability.

Ginger is an important spice of Koreans and its various biologically active functions are attracting the attention of the world, and it is trying to use it in various forms of food. Although the research on the efficacy of various functional substances of ginger and the desire for food as a ginger are very high, the unique flavor and smell of ginger have limited aptitude as a wide range of food. In the present invention, in order to improve the consumption and food aptitude of the ginger to suppress the flavor and smell of ginger and develop a processed flavored ginger processed food by applying the coffee manufacturing process roasted to improve the taste and low-mole It inhibits or removes essential oils through heat denaturation and makes coffee color of caramelized material by browning effect to make coffee mixture of ginger coffee and ginger coffee which have coffee aroma and taste It is hoped that it will contribute to the improvement of health by reducing

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Ginger is a food that attracts worldwide attention because of its various physiological and functional effects. In the present invention, it is for the development of food that can utilize the efficacy of ginger as a favorite beverage.

Therefore, in the present invention,

1) Method for producing and removing fragrance components suitable for drinking ginger.

2) roasting method to be able to have character of color choice of coffee.

3) How can have the taste and aroma of existing coffee.

4) Simultaneous development of powdered coffee and powder mixed with ginger to improve the efficacy of ginger and palatability of existing coffee

To develop a powder tea included in.

The purpose of this technical task is to promote the consumption of Korean ginger and to develop high value-added products. Increasing the profits of ginger farmers will lead to a decrease in imports of coffee and reduce the side effects of excessive drinking of coffee. We want to develop

The effect of the present invention, 1) by developing a ginger coffee having a coffee flavor and aroma to reduce the side effects of caffeine, 2) to reduce the caffeine absorption of existing coffee users, 3) the pharmacological efficacy of ginger and the taste of coffee together 4) Economic profits can also be achieved through stable production of ginger farmers and stable ginger prices.

The present invention is a coffee substitute for flavoring and flavoring coffee made by roasting coffee to extract powder or mixing roasted coffee extract, and enjoying the taste of coffee while ingesting the ingredients of ginger, It relates to the ginger-coffee powder tea and ginger coffee manufacturing to reduce the dose to help the health of coffee users as in the embodiment.

Example 1 Ginger Coffee

1. raw ginger processing

Soak the whole fresh ginger in water for 24 hours and peel the skin when it is swelled sufficiently, remove soft or poor quality ginger and dry.

It was used.

2. Roasting of Ginger

Cut ginger into 2 ~ 3mm thickness into slices and roast it for 4 hours in a dryer adjusted to 150 degrees Celsius to remove volatilization and denaturation that are not suitable for drinking among essential oils of ginger and induce browning change to make normal coffee color. It was.

3. Ginger Extract Manufacturing

Grind the roasted ginger roughly with a grinder, add 5 times the purified water, extract hot water at 80-85 degrees Celsius for 12 hours, filter with 3-4 layers of gauze, and pass the filtrate through a column filled with activated carbon beads to remove odor and impurities. It was removed and a purified extract was prepared.

4. Extract Concentration and Powdering

To the purified extract was added 1% by weight of cyclodextrin and concentrated to a volume of one third of the initial volume.

Concentration was concentrated under reduced pressure at 60 degrees Celsius, and the concentrate was frozen at -80 degrees Celsius, and then dried by lyophilizer and ground to powder.

5. Ginger Coffee Manufacturing

The powder produced in the process of 4 was aged for 2 hours in a dryer at 60 degrees Celsius and prepared by sealing in a sterilized container.

Example 2 Ginger-Coffee Mixed Powder Tea

1. Manufacture of ginger coffee powder

It is the same as the ginger coffee powder manufacturing process prepared in step 4 of Example 1).

2. Coffee powder

Existing commercial instant coffee powder was used.

3. Mix of ginger coffee powder and coffee powder

Ginger coffee powder and coffee powder were mixed to make a blended tea having both the caffeine component of coffee and the efficacy of ginger to drink the palatability of ginger and the efficacy of ordinary people who enjoy coffee. The mixing ratio was varied to take into account the palatability of the individual to drink. Some mixing ratios in this case are as follows.

The mixing weight ratio of ginger coffee powder and coffee powder is 85:15, 70:30, 50:50, 30:70 and 15:85, mixed in a container and sealed in a thermostat at 30 degrees Celsius for aging. Store for 7 days to prepare a ginger-coffee.

Example 3) Preparation of ginger coffee and ginger-coffee mix

In order to instantiate the ginger coffee prepared by Example 1) and the ginger-coffee prepared by Example 2) was prepared in a simple mix of sugar and coffee prim. The mixing ratio was variously blended according to the preference, but the mixing ratio of the most common flavors is the mixing ratio of the ginger coffee powder or ginger-coffee powder prepared by the present invention with sugar and coffee cream in a weight ratio of 1: 1: 2. It was best when you did.

Claims

Ginger coffee, Ginger-coffee, Ginger coffee mix and Ginger-coffee mix, characterized in that the powdered tea having a coffee flavor using ginger or coffee powder, sugar and coffee cream mixed with the powder to produce coffee substitute tea Its manufacturing method.