KR20120021374A - Ginger tea composition and making method thereof - Google Patents
Ginger tea composition and making method thereof Download PDFInfo
- Publication number
- KR20120021374A KR20120021374A KR1020100073108A KR20100073108A KR20120021374A KR 20120021374 A KR20120021374 A KR 20120021374A KR 1020100073108 A KR1020100073108 A KR 1020100073108A KR 20100073108 A KR20100073108 A KR 20100073108A KR 20120021374 A KR20120021374 A KR 20120021374A
- Authority
- KR
- South Korea
- Prior art keywords
- ginger
- juice
- prepared
- weight ratio
- sugar
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is a ginger material prepared by grinding half of the ginger is thinly sliced while the other half of the ginger is removed while maintaining the form; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; The prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2, the sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1; to provide a ginger tea composition consisting of, the present invention Half of the ginger is removed and sliced while maintaining the form. The other half of the ginger is prepared by grinding the ginger material prepared by grinding the liquid ingredients and sugar of pear juice, bellflower juice, jujube juice, and scrubber juice at an appropriate ratio for aging. It relieves the spicy taste of ginger, and makes use of ginger's unique deep taste and aroma, and enables the selective eating of ginger according to consumer's preference, and maximizes the pharmacological effect that they have by complementary action of various ingredients. It is a very useful invention.
Description
The present invention relates to a ginger tea composition and a method for manufacturing the same, and more particularly, the half of the ginger is removed, while thinly sliced while maintaining the form, the other half of the ginger is prepared by grinding the pear juice, bellflower juice, jujube juice, loofah By mixing the liquid ingredients and sugar in juice at an appropriate ratio and aging them for a certain period of time, it reduces the spicy taste of ginger and at the same time utilizes the deep flavor and aroma of ginger. It relates to a ginger tea composition and a method of manufacturing the same that can be expected pharmacological effects of various materials.
In general, ginger means the root stem of ginger, which is a ginger plant. The taste is spicy, slightly warm, and contains a lot of moisture, minerals, and vitamins. It is mainly used as a spice due to its peculiar aroma and spicy taste. It is used as a herbal medicine by inhibiting poison, increasing vitality, covering the inside, and promoting blood circulation. It is used.
As a method for preparing ginger tea, ginger is thinly prepared and then prepared in a sugar, boiled in water whenever necessary, and eaten widely.
However, the above-mentioned method can enjoy the unique aroma and taste of ginger tea, but it is difficult to eat ginger flakes by the spicy taste of ginger. Difficult consumers had the inconvenience of having to spit out.
In addition, the conventional ginger tea manufacturing method is prepared by simply cutting ginger and weighing it in sugar, which does not satisfy the active ingredients contained in the ginger as well as satisfying consumers as a favorite food by the stimulating taste of ginger. There was a problem.
Therefore, the present invention is to solve the above problems, the half of the ginger is removed while keeping the form as it is thinly sliced and the other half of the ginger prepared by grinding the ginger material prepared pear juice, bellflower juice, jujube juice, loofah juice By mixing ingredients and sugar at an appropriate ratio and aging them for a certain period of time, it reduces the spicy taste of ginger, and makes use of ginger's unique deep taste and aroma. It is an object of the present invention to provide a ginger tea composition and a method for producing the same that can maximize the pharmacological effect they have by complementary action.
Ginger tea composition according to the present invention for achieving the above object, a ginger material prepared by grinding half of the ginger, thinly sliced and the other half of the ginger while remaining dry; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; The prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2, but added to the mixed material in a weight ratio of 1: 0.5 to 1; characterized by consisting of.
In addition, the ginger tea manufacturing method according to the present invention comprises the steps of preparing a ginger material by slicing thinly and grinding the other half of the ginger while maintaining the form half of the ginger removed; Preparing liquid material at a weight ratio of pear juice, bellflower juice, jujube juice, and scrubber juice from 16 to 24: 2 to 6: 1 to 3: 1 to 3; Mixing the prepared ginger material and the liquid material in a weight ratio of 10: 1 to 2, and adding sugar to the mixed material in a weight ratio of 1: 0.5 to 1; The sugar is added to the mixed material in a jar and aged for 6 months or more at room temperature in the shade; characterized in that consisting of.
As described above, the present invention is a half of the ginger is removed while keeping the form as it is thinly sliced and the other half of the ginger prepared by grinding the liquid ingredients and sugar of pear juice, bellflower juice, jujube juice, scrubber juice in a suitable ratio It is produced by aging for a period of time to relieve the spicy taste of ginger, and to make use of ginger's unique deep taste and aroma.It is also possible to selectively eat ginger according to consumers' preferences and to complement the pharmacological effects of various ingredients. It is a very useful invention that can be maximized.
The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.
Ginger tea composition according to the present invention, a ginger material prepared by grinding half of the ginger is thinly sliced while the other half of the ginger is removed while maintaining the form; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; The prepared ginger and liquid materials are mixed in a weight ratio of 10: 1 to 2, but sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1; and the mixed material to which the sugar is added is placed in a jar. It is prepared by aging at least 6 months at room temperature.
In order to prepare the ginger material, first peel the ginger and wash it, and then remove the water, half of the material is sliced while maintaining the form and the other half is prepared by grinding.
At this time, half of the ginger material is cut into a plate-shaped body having a width of about 0.5 to 2 mm in order to reveal the shape of the ginger, which is easy to drink because the ginger material does not enter the mouth of the consumer when drinking tea. Ginger material can be eaten according to your preference, and it is to enhance consumer's preference by keeping the inherent shape of ginger.
In addition, the rest of the ginger material is prepared by grinding, which is intended to facilitate the aging with mixing with the liquid material, which is a late process, in order to make use of ginger's unique flavor and unique deep taste.
In order to prepare the liquid material, the pear, bellflower, jujube, loofah is given juice using a conventional undiluted extractor, wherein the pear juice, bellflower juice, jujube juice, loofah juice is 16 ~ 24: 2 ~ It is prepared by the weight ratio of 6: 1-3: 1-3.
The use of the liquid material as a juice (stock solution), not as a powder, adds ginger material and sugar together with the liquid material so that the liquid material penetrates well into the ginger material and dissolves in the sugar material when mixed with the liquid material. In order to facilitate the maturation of the liquid, the reason why the liquid material is added to the liquid rather than the powder is because it is inconvenient to drink because the liquid is not dissolved in water when the liquid material is added as a powder material.
At this time, the pear is an alkaline food, the main component is carbohydrate and contains sugars, organic acids such as malic acid, tartaric acid and citric acid, vitamins B and C, fiber and fat, etc. It helps with diuresis, removes sputum and cough, relieves symptoms when you have a sore throat, colds and soreness, helps to treat boils, and also has a detoxifying effect that eliminates hangovers.
In addition, the bellflower is an alkaline food rich in saponin, calcium, iron, minerals, proteins, vitamins, and fiber, and is used for orthodontics, lung fever, tonsillitis and diarrhea in herbal medicine.Efficacy in sputum, cough, bronchitis, sedation, analgesic, fever , Coercive action, anti-inflammatory action, hypoglycemic effect is effective.
In addition, the jujube is the fruit of the jujube tree, the fruit is not only reproductive, but also dried and dried to be used as a confectionery, cooking and medicinal as dried fruit, used as a diuretic, tonic, and emollient in Chinese medicine, to strengthen the heart and make blood flow well. It protects the stomach and spleen, boosts energy, eliminates cough and pain, stabilizes nerves, and removes the toxicity of drugs.
In addition, the scrubber is a perennial herb with a dicotyledonous galvanized ant tower, it is effective in rhinitis, asthma, bronchitis, skin eczema and atopy, sinusitis, enteritis and stiffness, flatulence, detoxification, diuretic effect.
In addition, the juice of the pear, bellflower, jujube, and scrubber at a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3 is to lower the weight ratio of sugar due to the sweet properties of the pear, jujube and scrubber. By the cold, cool, sweet, sour nature of the pear, the flat, spicy, and bitter nature of bellflower, the warm, nontoxic and sweet nature of jujube, and the calm, sweet nature of the scrubber This is to maximize the efficacy of the materials by complementing.
The ginger material and the liquid material prepared as described above are mixed in a weight ratio of 10: 1 to 2, which is an appropriate ratio for maintaining the intrinsic taste of ginger, when the ginger material is heavy compared to the liquid material, Spicy and fragrance is so strong that it is not suitable to drink tea, on the contrary, if the ginger material is less weight than the liquid material, the taste and aroma of the liquid material is too strong to enjoy the inherent taste and aroma of ginger.
In addition, sugar is added to the mixed material of the ginger material and the liquid material in a weight ratio of 1: 0.5 to 1, which is a content considering the preference of the consumer. Because it is not sweet or sweet. Of course, you can drink it with a small amount of honey, depending on your preference.
As such, the mixed ingredients added with the proper ratio of sugar are put into jars and matured for 6 months or more at shaded room temperature, which alleviates the spicy taste of ginger, revives the deep taste and aroma of ginger, and the active ingredients of liquid ingredients To soak in.
Prepare ginger tea (comparative example) of the present invention prepared by the above process and ginger tea (comparative example) sold as a control, and then drink it to a total of 50 people of 20 to 55 years of age, the result of flavor, taste The sensory test was carried out by dividing the taste, appearance, and taste.
At this time, the sensory test score was used as a 10-point scoring method to be rated as 1 (very bad) to 10 points (very good), the results are as follows.
As described above, the ginger tea produced according to the present invention was confirmed to have a better aroma, taste, appearance, and eating feeling than commercial ginger tea.
As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto and is intended by those skilled in the art to which the present invention pertains to the technical spirit of the present invention and claims to be described below. Various modifications and variations are possible within the scope of equivalents.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20100073108A KR101195064B1 (en) | 2010-07-29 | 2010-07-29 | Ginger tea composition and making method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20100073108A KR101195064B1 (en) | 2010-07-29 | 2010-07-29 | Ginger tea composition and making method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20120021374A true KR20120021374A (en) | 2012-03-09 |
KR101195064B1 KR101195064B1 (en) | 2012-10-29 |
Family
ID=46129674
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR20100073108A KR101195064B1 (en) | 2010-07-29 | 2010-07-29 | Ginger tea composition and making method thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101195064B1 (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102986993A (en) * | 2012-10-29 | 2013-03-27 | 江苏卡迪诺节能保温材料有限公司 | Ginger and jujube tea and production method thereof |
KR101469495B1 (en) * | 2012-08-22 | 2014-12-05 | 김영봉 | Mature Composition Comprising Ginger and Jujube and Preparation Method Thereof |
CN105053381A (en) * | 2015-07-05 | 2015-11-18 | 广州中医药大学 | Method for preparing ginger tea |
KR20190036014A (en) | 2017-09-27 | 2019-04-04 | 장기자 | Ginger tea composition, ginger tea and ginger candy manufactured using it |
KR20200137292A (en) | 2019-05-29 | 2020-12-09 | 농업회사법인 주식회사 합천봉황농원 | A liquid tea composition containing ginger, radish, platycodon grandiflorum and pine needle |
KR20210023573A (en) * | 2019-08-23 | 2021-03-04 | 김현숙 | Manufacturing method of ginger syrup |
KR20210128210A (en) | 2020-04-16 | 2021-10-26 | 김수아 | Manufacturing method of cocoa-ginger tea |
KR20220006773A (en) * | 2020-07-09 | 2022-01-18 | 허병렬 | Oriental medicine tea producing method containing ginger as main component and Oriental medicine tea produced by using the same. |
KR20230040478A (en) * | 2021-09-16 | 2023-03-23 | 안동종가문화원 주식회사 농업회사법인 | Fermented Ginger Tea and Manufacturing Method Thereof |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101736809B1 (en) | 2015-03-24 | 2017-05-17 | 아름다운영농조합법인 | Method for preparing fermented ginger tea composition |
KR101972111B1 (en) * | 2016-06-30 | 2019-05-23 | 슬로푸드 주식회사 농업회사법인 | Manufacturing method of pear extract |
KR20210078913A (en) | 2019-12-19 | 2021-06-29 | 김혜영 | Method for manufacturing ginger juice |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100882084B1 (en) | 2008-01-16 | 2009-02-10 | 김대을 | Preparation method of a ginger extract using enzyme fermentation of honey |
KR100970342B1 (en) | 2009-10-08 | 2010-07-15 | 이혜진 | Citron tea composition and precess |
-
2010
- 2010-07-29 KR KR20100073108A patent/KR101195064B1/en active IP Right Grant
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101469495B1 (en) * | 2012-08-22 | 2014-12-05 | 김영봉 | Mature Composition Comprising Ginger and Jujube and Preparation Method Thereof |
CN102986993A (en) * | 2012-10-29 | 2013-03-27 | 江苏卡迪诺节能保温材料有限公司 | Ginger and jujube tea and production method thereof |
CN105053381A (en) * | 2015-07-05 | 2015-11-18 | 广州中医药大学 | Method for preparing ginger tea |
KR20190036014A (en) | 2017-09-27 | 2019-04-04 | 장기자 | Ginger tea composition, ginger tea and ginger candy manufactured using it |
KR20200137292A (en) | 2019-05-29 | 2020-12-09 | 농업회사법인 주식회사 합천봉황농원 | A liquid tea composition containing ginger, radish, platycodon grandiflorum and pine needle |
KR20210023573A (en) * | 2019-08-23 | 2021-03-04 | 김현숙 | Manufacturing method of ginger syrup |
KR20210128210A (en) | 2020-04-16 | 2021-10-26 | 김수아 | Manufacturing method of cocoa-ginger tea |
KR20220006773A (en) * | 2020-07-09 | 2022-01-18 | 허병렬 | Oriental medicine tea producing method containing ginger as main component and Oriental medicine tea produced by using the same. |
KR20230040478A (en) * | 2021-09-16 | 2023-03-23 | 안동종가문화원 주식회사 농업회사법인 | Fermented Ginger Tea and Manufacturing Method Thereof |
Also Published As
Publication number | Publication date |
---|---|
KR101195064B1 (en) | 2012-10-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101195064B1 (en) | Ginger tea composition and making method thereof | |
CN102488010B (en) | Method for making momordica grosvenori milky tea | |
KR100970342B1 (en) | Citron tea composition and precess | |
CN103416561B (en) | Dahurian patrinia herb tea and starter culture thereof | |
KR100990075B1 (en) | Raw rice wine containing herb extract and manufacturing process of the same | |
CN105779198A (en) | Preparation method of bitter gourd and glutinous rice wine | |
CN106135780A (en) | A kind of Flos Rosae Rugosae Fructus Mori jam and preparation method thereof | |
KR102267801B1 (en) | Composition of ssanghwa and method for preparing the same | |
CN105941787A (en) | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes | |
CN102885358A (en) | Nutritional tremella fuciformis juice and preparation method thereof | |
CN104397310A (en) | Preparation method of rose hip | |
CN104041632A (en) | Beautification and health-protection tea and preparation method thereof | |
CN103355467A (en) | Preparation method of preserved hami melon fruit | |
CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
CN105795072A (en) | Cucumber healthy chocolate | |
KR20160014073A (en) | Production method of coffee ssanghaw tea | |
KR101731899B1 (en) | health supplement food to Improve Respiratory Diseases and method for manufacturing the same | |
CN104305063A (en) | Processing method of Chinese yam and oyster mushroom nutritional and health powder | |
CN104059835A (en) | Pumpkin wine | |
CN107019134A (en) | A kind of syrup of plum and preparation method thereof | |
CN106359718A (en) | Method for producing Oolong-fruit tea | |
CN106666810A (en) | Tobacco grape wine new type tobacco product and preparation method thereof | |
CN105462787A (en) | Brewing method of black bean and glutinous rice wine | |
KR101025812B1 (en) | Manufacturing method of green tea with aloes | |
CN105053454A (en) | Processing method for nourishing and bodybuilding preserved Chinese yam-pear |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20150806 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20160912 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20171110 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20180905 Year of fee payment: 7 |