KR20110078550A

KR20110078550A - Definition of ginger and ginger powder manufacturing methods

Info

Publication number: KR20110078550A
Application number: KR1020090135384A
Authority: KR
Inventors: 원용덕
Original assignee: 원용덕
Priority date: 2009-12-31
Filing date: 2009-12-31
Publication date: 2011-07-07

Abstract

PURPOSE: Producing methods of ginger powder and candied ginger slices are provided to remove the bad smell of ginger and to improve the biological activity of the ginger. CONSTITUTION: A producing method of ginger powder comprises the following steps: steam washing ginger in a steamer at 110-130deg C for 5-10minutes, drying the steamed ginger for 3-7hours at 70-90deg C, and repeating the steaming and drying processes for 2-5times; baking the dried ginger in a yellow soil oven radiating far infrared rays at 20-150deg C for 3-5hours; and crushing the baked ginger using a crusher and passing the obtained ginger powder through a 80-150mesh net.

Description

Definition of ginger and ginger powder manufacturing methods

Ginger is a perennial plant of the liliaceae genus Liliumaceae. It is a plant that has been widely used as a favorite food in Korea since ancient times. It grows faster and mentally immature, but the body matures and has a tonic effect. 'It has been used as a nutrient tonic. In addition, as a result of several studies, it has been reported that it has many physiological activities such as anti-cancer and antibacterial, analgesic effect, improved blood circulation, promoting hormone secretion.

Among the various components of ginger, allicin is a representative component that activates the endocrine function in the body, clears blood, activates cells and promotes blood circulation, thereby promoting the effect of nourishing tonic. Allicin is a volatile sulfur compound, which is produced by changing the allin component of ginger by the action of allinase. Allicin is itself a odorless substance, but when it is converted to allicin by enzymes, it gives off a unique odor. Allicin is absorbed into the body and circulates through the blood, stimulating cells and stimulating the sex glands to stimulate the release of sex hormones.However, despite these beneficial benefits, ginger has been used mostly as a food seasoning. This is due to ginger's intrinsic odor, which has traditionally been attempted to remove ginger's odor by immersing fresh ginger in a high concentration of sodium chloride solution. Although it is possible to remove some of the adverse odor of ginger due to the high loss of vitamins, it has been reported to be inadequate for the product that preserves the beneficial effect of ginger itself.In addition, it removes the adverse odor of ginger and manufactures consumer's favorite ginger product. Attempts have been made in a variety of ways, such as grilling ginger. Try a mild effective only consist of the processing method for, while preserving the active ingredients of ginger substantially eliminate the odor was yeokhan situation did not develop.

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Accordingly, an object of the present invention is to provide a method of preparing ginger tablets using ginger as a main ingredient to prepare the active ingredient preserved physiological activity of nourishing tonic while removing the inverse odor of ginger in view of the above points

In other words, the present invention by inhibiting the activity of allinase by steaming two to five times to prevent the change of allin to allicin to eliminate the cause of the adverse odor at the same time, when taking the ginger powder or ginger tablets It is provided with a method of processing ginger, which is changed into allicin in the body so that the physiological activity of ginger or the active ingredient of ginger remains as it is.

As described above, the present invention removes the inverse smell of ginger through a steaming process and a baking process using far-infrared rays, prepares a powder after pulverizing and prepares a ginger having an excellent bioactive effect. As to provide a very useful invention in the functional food industry will be referred to as a useful invention that can maximize the usability of ginger.

The method for preparing ginger powder and ginger tablet of the present invention will be described in detail as follows. Wash the peeled egg ginger with water to remove foreign substances and steam for 5 to 10 minutes in a steam steamer at 110 ° C to 130 ° C. And then dried in a drier at 70 ° C. to 90 ° C. for 3 to 7 hours. This process is repeated two to five times, in the second or more drying process until the water content of steamed and dried ginger is less than 10%. This process inactivates allinase, which causes allicin, the cause of ginger's adverse odor.

The dried steamed ginger obtained in the above process is baked by heating indirect heat for 3 to 5 hours at a temperature of 120 ° C to 150 ° C in an ocher kiln installed to radiate far infrared rays. In this process, steamed ginger is baked so that the surface is not carbonized and browned, and the moisture content is 3% or less. In order to prepare the ginger powder obtained in the above step in the form of tablets, the corn powder and bokbunja powder is added and mixed with the ginger powder, and the weight ratio thereof is 80-96%, 2-10% and 2-10, respectively. It is also possible to add 1-4% by weight of crystalline cellulose and 1-4% by weight of magnesium stearate as excipients which are generally added in the manufacture of tablets, wherein crystalline cellulose is added as a powder binder and magnesium stearate is It is added as a tablet polish.

Steamed ginger baked using far-infrared rays as described above does not have the inherent odor of ginger, and the sweet taste of ginger and the taste of these ingredients are harmonized by adding sour corn and sweet bokbunja powder to these ginger powders. Ease of taking is greatly increased without any burden.

Claims

The washed ginger is steamed for 5 minutes to 10 minutes in a steam steamer at 110 ° C. to 130 ° C. and then dried in a dryer at 70 ° C. to 90 ° C. for 3 to 7 hours, and the process is repeated 2 to 5 times. The dried steamed ginger is baked for 3 hours to 5 hours at a temperature of 20 ° C. to 150 ° C. in an ocher kiln installed to radiate far infrared rays, and the ginger obtained in the above process is pulverized using a grinder to remove 80 to 150 mesh nets. Method for producing ginger powder consisting of passing through.