KR20110078554A - Matured to the manufacture of ginger extract - Google Patents

Abstract

Peeled ginger is frozen at -20 to -25 ° C, thawed in a hot air dryer at 35 to 45 ° C, the thawed ginger is aged for about 65 to 78 hours at 38 to 45 ° C, and then shredded. After the pulp is obtained, it is placed in a aging tank of 38 to 45 ℃ again, aged for 72 to 480 hours, and then extruded by an extruder.

Description

Method of manufacturing aged ginger extract {Matured to the manufacture of ginger extract}

The present invention relates to a method for producing aged ginger extract. More specifically, after freezing ginger at low temperature, thawing and drying with hot air at 38 to 45 ° C., when the moisture content of ginger is about 30%, drying is completed, and then it is ground to a certain size and aged again. The present invention relates to a method for producing a ginger extract, characterized in that it is juiced by a compressor after being put into a barrel and aged. The conventionally, ginger is one of its ingredients, which has antibacterial activity. It has been known that there is action, lowering cholesterol and preventing aging, antioxidant activity. This action of ginger is a degradation product of allin, and is produced secondarily by the action of enzymes present in ginger, which has been found to be generated by the destruction of ginger cells and the reaction between enzymes and substrates, but the production and reaction factors Of course, the research on the field and the separation confirmation of the fragrance component has not been made yet.

Ginger or its powder has a strong irritation and is difficult to consume as it is, and has been used as a spice for most foods. However, since the fresh ginger (powder) causes blue and browning over time, it is used to powder ginger by heating it. Although there are many, when heated, it is difficult to maintain the intrinsic ingredient of ginger as it is, and there is a side which is difficult to taste as a spice.

1020070025476

1020067003492

The processed products using these known ginger are roughly classified into dry ginger, extract extracted using a solvent, ginger juice concentrate, and the like, and frozen ginger includes frozen and hot air dried ginger. Lyophilized products can minimize the loss and browning of fragrance components and allow for long term storage and distribution by drying the final moisture content to about 30%, but are expensive to manufacture. Due to this problem, hot air drying is cheaper to manufacture, but the loss and browning of the fragrance components are severe, making it difficult to produce a good quality product. In addition, due to the quality characteristics of ginger, hot air dried ginger is difficult to dry the moisture content of less than 10%, when powdered, it becomes difficult to use the cake in a short time. In addition, making a juice solution is a situation that ginger has less water content than other fruits, and the viscosity of ginger pulp has a high juice difficulty, which has not been put to practical use to date.

The present inventors earnestly examined in order to solve the above problems, after aging the ginger at low temperature to make it soft, then chopped it and aged at low temperature again, extruded by an extruder to obtain a juice, the conventional problem is ginger pulp The viscosity of is not so high that there is no difficulty in juice extraction. Furthermore, γ-glutamylisoleucine and glutathione are produced in large quantities by isozycin, glutamic acid and cysteine glycine by the action of enzyme contained in ginger by long-term aging. Not only does it eliminate the strong odor generated from fresh ginger, but also discovers that there is no degeneration such as rancidity or bluish blue even after long-term preservation and circulation than dried ginger, and the present invention has been completed. It is to provide a manufacturing method.

As described above, according to the present invention, it is possible to obtain a ginger extract by aging ginger, which is very convenient to store, transport, and use, and also has properties and functions of ginger, which is used for treating spices and wounds. It is a useful invention that can be widely used for external skin preparations, hair regrowth, cosmetics and the like.

Hereinafter, the present invention will be described in detail.

An object of the present invention is to extract only a part of a ginger component, or to blend ginger components themselves without extracting other components or foods, and then extrude to obtain a ginger extract.

First, ginger is peeled off, washed with water, drained, and then rapidly frozen at -20 ° C to -25 ° C. Thus cryopreservation can prevent denaturation of ginger. After the cryopreserved ginger is thawed in a hot air dryer at 35 to 45 ° C., the thawed ginger is dried and aged at about 35 to 40 ° C. for about 65 to 78 hours. By aging like this, it is very soft like semi-solid of ginger and removes some of ginger's strong flavor. At this time, the moisture content of the aged ginger was measured, and it was about 30% by weight. Aged ginger is cut into three seasons and cut into ~ 1 mm to make ginger pulp. The ginger pulp obtained in this way is put into the aging tank of about 38-45 degreeC of internal temperature, and is aged for 72 to 480 hours. If the aging is over 45 ℃, the enzyme component of ginger is likely to be lost, and if the ripening time is less than 35 ℃, it takes a long time to ripen, which is not preferable. In addition, finely chopped ginger is made of ginger pulp, and then matured because the finely sliced ginger has a larger surface area than the fresh ginger, so that the aging efficiency is increased. The size of the shredded ginger is not particularly limited, but is preferably in the above range for the convenience of the process. The pulp of matured ginger is extruded into an extruder to obtain the juice (extract) of the present invention. This juice may be filtered using a filter press or the like, if necessary, and sterilized for about 20 minutes in a sterilizer, for example, a sterilizer of about 85 ° C. The extract thus obtained is very easy to store, transport and use. It is also convenient and can be widely used in the nature and action of ginger, such as spices, skin external preparations for wound healing, hair regrowth, cosmetics and the like.

Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to these examples.

Example 1

100 kg of peeled ginger (moisture content: about 60%) was placed in a freezer and frozen at -20 ° C. This was put into a hot air dryer, and thawing and drying were performed for 5 hours while maintaining the initial 35 ° C for 10 hours at 45 ° C. Then, the moisture content of the ginger was measured and found to be about 30%. The ginger was matured until the surface of the ginger turned light brown and became semi-solid while maintaining the temperature at 35 ° C. in a hot air dryer. This aged ginger was chopped to about 0.6 mm with a mince machine to prepare ginger pulp. This was put into a aging tank (temperature: 40 ° C.) and aged for 20 days while stirring. Ginger after aging was taken out and placed in a juicer to obtain a ginger extract. The extract thus obtained was hung on a 500 mesh extruder to obtain approximately 30 kg of clear extract. The extract thus obtained had no strong taste and smell and could be consumed as it was.In addition, the obtained extract was placed in a glass bottle and stored for about 1 year. After the removal, the fresh extract was compared with the same smell and aroma, and there was no decay or degeneration.

Claims (1)

Peeled ginger is frozen at -20 to -25 ° C, thawed in a hot air dryer at 35 to 45 ° C, the thawed ginger is aged for about 65 to 78 hours at 38 to 45 ° C, and then shredded. After the pulp is obtained, it is placed in a aging tank of 38 to 45 ℃ again, aged for 72 to 480 hours, and then extruded by an extruder.