KR20110078550A - Definition of ginger and ginger powder manufacturing methods - Google Patents
Definition of ginger and ginger powder manufacturing methods Download PDFInfo
- Publication number
- KR20110078550A KR20110078550A KR1020090135384A KR20090135384A KR20110078550A KR 20110078550 A KR20110078550 A KR 20110078550A KR 1020090135384 A KR1020090135384 A KR 1020090135384A KR 20090135384 A KR20090135384 A KR 20090135384A KR 20110078550 A KR20110078550 A KR 20110078550A
- Authority
- KR
- South Korea
- Prior art keywords
- ginger
- powder
- steamed
- dried
- definition
- Prior art date
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Classifications
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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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- 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
- A23L27/14—Dried spices
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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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
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.
1020057024143
1020077004749
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 (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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KR1020090135384A KR20110078550A (en) | 2009-12-31 | 2009-12-31 | Definition of ginger and ginger powder manufacturing methods |
Applications Claiming Priority (1)
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KR1020090135384A KR20110078550A (en) | 2009-12-31 | 2009-12-31 | Definition of ginger and ginger powder manufacturing methods |
Publications (1)
Publication Number | Publication Date |
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KR20110078550A true KR20110078550A (en) | 2011-07-07 |
Family
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KR1020090135384A KR20110078550A (en) | 2009-12-31 | 2009-12-31 | Definition of ginger and ginger powder manufacturing methods |
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102986836A (en) * | 2012-11-19 | 2013-03-27 | 王兆进 | Drying and preparing method of small turmeric slices |
KR20160119506A (en) | 2015-04-06 | 2016-10-14 | 윤양임 | The method for ginger sugar |
KR101836006B1 (en) * | 2016-11-28 | 2018-04-19 | 박은희 | manufacturing method of granulated ginger based on ginger |
KR102014766B1 (en) * | 2018-11-28 | 2019-08-28 | 우석대학교 산학협력단 | Manufacturing method for ginger-processed product having effect of improving asthma |
KR102063444B1 (en) * | 2018-08-20 | 2020-01-08 | 이종관 | Manufacturing method of ginger powder with mild flavor |
KR20200145095A (en) * | 2019-06-20 | 2020-12-30 | 김소희 | Red ginger and making method of red ginger |
KR20220067699A (en) * | 2020-11-18 | 2022-05-25 | 성스런 | Black ginger manufacturing method |
KR20220085140A (en) * | 2020-12-15 | 2022-06-22 | 성스런 | Grilled ginger manufacturing method |
-
2009
- 2009-12-31 KR KR1020090135384A patent/KR20110078550A/en not_active Application Discontinuation
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102986836A (en) * | 2012-11-19 | 2013-03-27 | 王兆进 | Drying and preparing method of small turmeric slices |
KR20160119506A (en) | 2015-04-06 | 2016-10-14 | 윤양임 | The method for ginger sugar |
KR101836006B1 (en) * | 2016-11-28 | 2018-04-19 | 박은희 | manufacturing method of granulated ginger based on ginger |
KR102063444B1 (en) * | 2018-08-20 | 2020-01-08 | 이종관 | Manufacturing method of ginger powder with mild flavor |
KR102014766B1 (en) * | 2018-11-28 | 2019-08-28 | 우석대학교 산학협력단 | Manufacturing method for ginger-processed product having effect of improving asthma |
KR20200145095A (en) * | 2019-06-20 | 2020-12-30 | 김소희 | Red ginger and making method of red ginger |
KR20220067699A (en) * | 2020-11-18 | 2022-05-25 | 성스런 | Black ginger manufacturing method |
KR20220085140A (en) * | 2020-12-15 | 2022-06-22 | 성스런 | Grilled ginger manufacturing method |
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