KR20140100230A - Food comprising fermented ginger and method of thereof - Google Patents

Abstract

The present invention relates to a beverage containing fermented ginger and a method for manufacturing the same, and more specifically, to a method for manufacturing food containing fermented ginger, comprising the steps of: 1) inoculating lactic acid bacteria into ginger to prepare a fermented ginger byproduct; 2) inoculating yeast into the fermented ginger byproduct to prepare an alcohol fermented liquid; 3) inoculating acetic acid bacteria into the alcohol fermented liquid to prepare an acetic acid fermented liquid; 4) adding the alcohol fermented liquid obtained in step 2) to the fermented ginger byproduct obtained in step 1), followed by fermentation; and 5), after step 4), adding the acetic acid fermented liquid obtained in step 3), followed by fermentation. According to the present invention, provided can be a beverage containing fermented ginger in which a distinctive flavor of ginger is in harmony with a distinctive flavor of vinegar and the preference is excellent.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented ginger food and a method for producing the fermented ginger food.

The present invention relates to a fermented ginger food and a method for producing the same.

Ginger has a variety of pharmacological ingredients required for the body as well as fragrance. Ginger (Zingiber officitiale Roscoe) is a perennial plant belonging to the genus Zingiberaceae. Its root is mainly used for food. It is a unique spicy and fragrant spice. The flavor components of ginger are classified into essential oil and oleoresin components. Essential oils are effective in treating colds, headaches, arthritis and mental illness. Gingerol, gingerone and shogaol, which are oleoresin pungent ingredients, are highly antioxidant. These fractions also enhance the immune function by activating the function of natural killer cells (NK cells) and are excellent in cleansing the contamination of the blood, which is the cause of panic attacks. The core effect of ginger is to increase the number of white blood cells to promote blood activities, improve immunity, and help the circulation of blood in the inner lining of the stomach to promote gastrointestinal activity and increase digestive absorption. The dandruff ingredient of ginger promotes the bile and eliminates the cholesterol in the blood and promotes sweating, urination and defecation by not only the body temperature elevation action but also the aging and the food (the food), the blood (eosinophil, the contaminated blood) (Sovereign), and when the energy is accumulated excessively, it has an effect of enhancing the vitality of the cells in the body by helping the blood circulation. These germs are high temperature crops and they are grown at a temperature of 18 ℃ or above and 20 ℃ ~ 30 ℃ at the optimum growth temperature. Growth ceases at below 15 ℃ but it is difficult to regulate the supply and demand of ginger due to rotting below 10 ℃. Research is being carried out on cleaning, sterilization, refrigerated and frozen storage, drying, and new processed products in order to increase it. In particular, the ginger has been removed by hand, and the efficiency of the work has been reduced. In the case of processing a large amount of ginger, a problem of labor cost has occurred, and research and development has been carried out on the automatic machine for removing the ginger. Recently, a cleaning automatic degasifier has been developed to automate cleaning, cutting, and grinding, which is supplemented with disadvantages of manual ginger removing machine. When a person peels ginger, he can work 30kg in 8 hours per person. It is reported that 40kg takes about 10 minutes although there is a difference depending on the type and performance of the peeling machine when using the peeling machine. Due to the rapid decline of the rural population and aging of the rural population, the company has been shifting from manual to automatic peeling, thereby reducing labor costs and operating costs. Techniques for washing and peeling ginger include a technique for peeling the microparticles by spraying the microparticles at high pressure (Patent No. 10-0591297), and a technique for spraying the microparticles with hot water at high pressure (Patent No. 10-0736911) have. However, since there are many bends on the surface due to the characteristics of ginger, there is a problem that it is necessary to re-do the manual work because the automatic degasifier does not completely break off when working with the automatic degasifier. There is a lot of ginger flesh attached to the ginger shell, By-products are produced in excess during manufacture. When mechanically removing ginger from soil, 5 ~ 15% of ginger is produced as a by-product. Depending on the condition, treating ginger with waste as it is would cause considerable economic loss. Therefore, It is necessary to utilize the pulp and carrot ginger attached to the skin as a new food material.

Vinegar, on the other hand, is defined as acetic acid made by fermenting various kinds of dilute alcoholic liquids or acidic liquid containing acetic acid. Presently, vinegar is made from a variety of ingredients such as apples, grapes, beer or veal (malt vinegar), industrial alcohol (distilled, colorless vinegar), sugar, and rice. The first commercial vinegar is made of wine, and the vinegar is subjected to a two-step process in which the yeast is added to the liquid containing the sugar to produce alcohol and carbon dioxide, and the resulting alcohol is converted into the air by the action of Acetobacter It combines with oxygen to become acetic acid and water. When vinegars are made, they have various flavors and fragrances of vinegar such as esters and unique organic acids contained in raw materials.

 Thus, the present inventors have succeeded in producing fermented ginger food by adding lactic acid bacteria and acetic acid bacteria to ginger shell, ginger flesh and sliced ginger attached to the ginger shell, which are produced as byproducts whose commerciality is lowered when producing ginger ginger.

The present invention relates to a process for producing fermented ginger food by adding lactic acid bacteria and acetic acid bacteria to the ginger shell, ginger flesh and carrot ginger attached to the ginger shell, which are produced as byproducts whose merchantability is lowered during the production of ginger ginger.

In order to accomplish the above object, in one embodiment of the present invention, there is provided a method for producing a fermented ginger by-product, comprising: 1) 2) preparing an alcohol fermentation broth by inoculating yeast into the fermented ginger byproduct; 3) preparing acetic acid fermentation broth by inoculating the fermentation broth with acetic acid; 4) fermenting the fermented ginger by-product of 1) by adding the alcoholic fermentation liquid of 2); And 5) adding acetic acid fermentation broth of 3) after step 4) and fermenting the fermented ginger food.

The lactic acid bacteria of the above specific examples are characterized by being at least one selected from the group consisting of L. plantarum , L. brevis , and L. menteroides , The acetic acid bacteria is Acetobactor sp., And the alcohol fermentation solution of 4) is added in an amount of 115 to 135 parts by weight based on 5000 parts by weight of the fermented ginger by-product, wherein the acetic acid fermentation solution of 5) And 140 to 160 parts by weight based on 5,000 parts by weight of total by-products are added. The fermentation step 4) is performed at 28 to 32 ° C for 8 to 12 days, Is carried out at 15 to 25 DEG C for 170 to 190 days.

In one embodiment, there is provided a fermented ginger food produced by the above-described production method.

In the present invention, fermented ginger by-products are fermented by inoculating lactic acid bacteria into ginger bark, flesh attached to the ginger skin, and ginger by-products such as ginger, which are generated when the ginger is washed and removed.

In the present invention, lactic acid is vegetable-derived lactic acid bacteria Lactobacillus plan tarum (L. plantarum), Lactobacillus brevis (L. brevis), leuco no stock Men Tero-rise can be used at least one selected from the group of (L. menteroides) have.

In the present invention, as the carbohydrate component, any one or more selected from cereals such as rice, barley, and glutinous rice may be used.

In the present invention, the fermented ginger food may include, but is not limited to, food forms such as beverages, dressings, and seasonings.

According to the present invention, it is possible to provide a ginger fermented beverage having a unique flavor of ginger and a unique flavor of vinegar and having excellent taste.

Fig. 1 shows a process for producing an acetic acid fermentation broth used in a comparative example.
2 shows a process for producing a fermented ginger beverage according to the present invention.

Below, The present invention is described in detail by the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Example

Example  1. Preparation of fermentation broth

1-1. Production of fermented ginger by-products

After washing 5kg of ginger by-products from the washed and peeled ginger, it was pulverized to a size of 10-30 mesh and sterilized at 121 ° C. Then, Lactobacillus lactobacillus brevis ( L. brevis ) And fermented at 30-37 ° C for 2-3 days to produce fermented ginger by-products, which were then frozen or refrigerated.

1-2. Production of alcohol fermentation broth

400 g of fermented ginger by-products prepared in Example 1-1, 200 g of malt, and 1.5 L of purified water were added, saccharified for 7 to 10 hours, filtered and boiled, and then 0.1% of dry yeast was added to perform alcohol fermentation at 30 ° C To prepare an alcohol fermentation broth.

1-3. Preparation of acetic acid fermentation broth

Acetobacter sp. Was inoculated into the alcohol fermentation broth prepared in Example 1-2 to prepare an acetic acid fermentation broth at 25-30 ° C for 5-10 days.

Example  2. Preparation of crude liquid of fermented ginger beverage

To 5 kg of the fermented ginger by-product prepared in Example 1-1, 125 g of the fermentation broth of the alcohol prepared in Example 1-2 was added, followed by primary fermentation at 30 ° C for 10 days, followed by filtration. -3 and then fermented at 15 ~ 25 ℃ for 6 months and then filtered to prepare a fermented ginger beverage.

Example  3. Production of fermented ginger beverage

10 wt% of the fermented ginger beverage stock solution prepared in Example 2, 40 wt% of oligosaccharide, 34.7 wt% of high glucose, 15 wt% of honey, 0.1 wt% of citric acid, 0.1 wt% of vitamin C and 0.1 wt% of sodium citrate A liquid fermented ginger beverage was prepared.

 The beverage prepared by the above method and the acetic acid fermentation broth prepared in Example 1 were added in place of the stock solution of fermented ginger beverage in the above production method to prepare a beverage (comparative example) and then subjected to sensory evaluation.

In the above, the sensory test was performed by 20 persons (10 males and 10 females) who were engaged in the food-related field for 3 years or more and measured by the 7 point scale method. The numerical values for each item were the sum of the scores Were divided by the number of sensory tests and then rounded to the nearest two decimal places (Table 1).

Item Chromaticity incense flavor Overall preference Production Example ^{1 )} 6.3 6.0 6.6 6.0 Comparative Example ^{2 )} 6.0 6.0 6.0 5.5

¹⁾ : Using the fermented ginger beverage stock prepared in Example 2

²⁾ : Instead of fermented ginger beverage stock in the production example, use acetic acid fermentation broth

As can be seen from the above table, it was found that the alcoholic fermentation broth and the acetic acid fermentation broth were sequentially added to the ginger byproducts and the fermented beverage generally showed high preference when the fermented broth was used as it was.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (8)

1) preparing fermented ginger by-products by inoculating lactic acid bacteria to ginger;
2) preparing an alcohol fermentation broth by inoculating yeast into the fermented ginger byproduct;
3) preparing acetic acid fermentation broth by inoculating the fermentation broth with acetic acid;
4) fermenting the fermented ginger by-product of 1) by adding the alcoholic fermentation liquid of 2); And
5) adding the acetic acid fermentation broth of 3) after the step 4) and fermenting the fermented ginger food.
The method according to claim 1,
Wherein the lactic acid bacteria are any one or more selected from the group consisting of L. plantarum , L. brevis , and L. menteroides . Lt; / RTI >
The method according to claim 1,
Wherein said acetic acid is Acetobactor sp. ≪ RTI ID = 0.0 > 11. < / RTI >
The method according to claim 1,
Wherein the alcohol fermentation liquid of 4) is added in an amount of 115 to 135 parts by weight based on 5000 parts by weight of the fermented ginger by-products.
The method according to claim 1,
Wherein the acetic acid fermentation broth of 5) is added in an amount of 140 to 160 parts by weight based on 5000 parts by weight of the fermented ginger by-products.
The method according to claim 1,
Wherein the step of fermenting 4) is carried out at 28 to 32 ° C for 8 to 12 days.
The method according to claim 1,
Wherein the step 5) is carried out at a temperature of 15 to 25 DEG C for 170 to 190 days.
A fermented ginger food produced by the method of any one of claims 1 to 7.

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