KR20160036212A - fermented ginger and the method using the same - Google Patents

Abstract

The present invention relates to a ginger fermented extract and a preparation method thereof. The preparation method comprises the following steps in which: (a) raw ginger is cut into pieces and the pieces thereof are washed in a way that removes as little skin of the ginger as possible; (b) starch-free raw ginger juice is separated from a portion in which starchy materials are precipitated by using a stainless steel double-geared juicer; (c) half of the separated starch-free raw ginger juice is gelatinized using the precipitated starchy materials; (d) the gelatinized ginger juice is mixed with the rest of the separated starch-free raw ginger juice; (e) 45 wt% of the ginger juice from step (d) and 55 wt% of raw sugar are mixed; (f) the mixture is then stirred in one direction at a constant speed for a total of three times, once every two days for the 6 day period, so the ginger juice and the raw sugar are blended well; and (g) the liquid in which the ginger juice and the raw sugar are blended is aged at a low temperature of 10-20°C for 100 days, and fermented at a temperature of 28-32°C for another 100 days. The ginger fermented extract allows as much raw ginger components as possible to be consumed, so the natural flavor and aroma of ginger may be provided to a wide variety of people including health-conscious consumers, and the extract can be stored at room temperature for long periods of time such that the consumption of the extract is easier and safer. Consequently, the consumption of ginger may be promoted.

Description

The present invention relates to a fermented ginger fermentation liquid,

The present invention relates to a ginger fermentation broth and a method for producing the ginger fermentation broth. More particularly, the present invention relates to a ginger fermentation broth capable of maintaining long-term storage at room temperature, while retaining raw ginger components intact, .

Ginger is a perennial herbaceous plant. Tropical and subtropical regions have long been used as one of the excellent spices not only in Korea but also around the world.

Ginger has a unique flavor and taste and is distributed in the form of fresh river, dried ginger, essential oil, etc., and is widely used for edible, medicinal or cosmetic use.

In Korea, ginger produces about 85% of total ginseng in South Chungcheon, Seosan and Jeonbuk Wanju. Optimum storage conditions of ginger are 10 ~ 15 ℃ and relative humidity (RH) 80 ~ 90%. In Korea, It is a fact that many caves are stored.

Ginger is a high-temperature crop, which is grown at a temperature of 18 ° C or higher and a temperature suitable for growth of 20 ° C to 30 ° C. Growth ceases at a temperature below 15 ° C but decays below 10 ° C, making it difficult to control the supply and demand of ginger. Research is being carried out on cleaning, sterilization, refrigerated frozen storage, drying, and new processed products in order to increase it.

However, in order to preserve the above-mentioned ginger, generally, a method of making a fermentation liquid using ginger is a method in which sugar is directly added to the material, followed by fermentation and filtration. In particular, in the case of ginger, there are many starches in the material to be fermented, so there is a problem that when the fermented liquid is changed into alcohol, the sugar is less dissolved with the ginger crude solution, or the fermenting liquid is not fermented, sugar granules are formed like sugar.

Also, since ginger is a living organism, the longer the storage period, the smaller the amount of its component, and the smaller the amount of water, the less the starch is reduced.

In addition, in some of them, there is a problem that when making boiled or cooked rice, the nutrients are destroyed by heat. Therefore, there is a need to develop a ginger fermentation liquid which can take the raw ginger ingredients as much as possible.

In order to solve the above-mentioned problems, the present invention relates to a method for improving the flavor and health of a Korean people, especially a busy modern man, by providing the effective ingredients of natural ginger as much as possible while softening and deepening the taste, The present invention provides a ginger fermentation broth capable of providing an advantage of simultaneously obtaining a ginger fermentation broth.

Further, the present invention has an object to provide a ginger fermentation broth useful for long-term storage because it does not deteriorate while keeping the ginger components intact even when stored at room temperature for a long time.

The present invention is smaller in size than the modified species, but superior in flavor to the modified species, and has a higher amount of starch to be extracted. Further, the starch particles are finer and the honey ginger produced in November-December is used to (a) ) ≪ / RTI > and washing the native ginger so that the ginger shell does not peel off as much as possible; (b) separating the portion of the ginger juice, in which the starch is submerged, and the raw ginger juice without starch, using a stainless steel material pair gear juicer; (c) digesting the separated raw ginger juice with one half of the raw ginger juice and using sunken starch; (d) mixing the ginger juice and the remaining raw ginger juice by mixing; (e) mixing 45% by weight of ginger juice and 55% by weight of raw sugar in step (d); And (f) stirring three times every 2 days for 6 days to mix the raw sugar and ginger juice at a constant speed and direction; (g) fermenting the liquid in which the raw sugar and ginger juice are mixed at a post-fermentation temperature of 28 ° C to 32 ° C, which has been matured at 10 ° C to 20 ° C for 100 days, for 100 days; .

And a ginger fermentation broth produced by the method for producing ginger fermentation broth according to the present invention.

According to the present invention, it is possible to consume the raw native ginger ingredient as much as possible, thereby providing ginger efficacy and fragrance to the whole generation including the consumer who considers health, and the taste is smooth and soft, .

In addition, since the present invention does not deteriorate while maintaining the ginger components even when stored at room temperature for a long time, the consumer has an effect of enabling the ginger fermented milk to be usefully consumed for a long period of time.

According to the present invention, it is possible to provide a method for producing a ginger fermentation broth which can directly ingest raw ginger components, thereby providing a consumer of fresh ginger to promote consumption of ginger, thereby eliminating the rheumatic disease, By removing the pond and opening the stomach, the digestion and absorption are intensified, and the health of the ginger can be improved by improving the health and contributing to the economic profit of the ginger growing farm and ginger growing area.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a stepwise process for producing a ginger fermentation broth according to an embodiment of the present invention; FIG.
FIG. 2 is a view showing the ginger fermentation broth completed according to the method of manufacturing ginger fermentation broth of FIG. 1;

For a better understanding of the present invention, a preferred embodiment of the present invention will be described with reference to the accompanying drawings. The embodiments of the present invention may be modified into various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. The present embodiments are provided to enable those skilled in the art to more fully understand the present invention.

Therefore, the shapes and the like of the elements in the drawings can be exaggeratedly expressed to emphasize a clearer description. It should be noted that in the drawings, the same members are denoted by the same reference numerals. Further, detailed descriptions of well-known functions and configurations that may be unnecessarily obscured by the gist of the present invention are omitted.

The ginger fermentation broth according to the present invention may be used as a raw material for ginger fermented in November for a specific region and unrefined raw sugar, and it is also possible to harvest ginger in another country similar to this November .

This is because the degree of starch varies depending on the production area, so that the desired optimum effect can be achieved in the present invention with fresh ginger harvested in November in a specific region. The method of manufacturing a ginger fermentation broth according to the present invention comprises a washing step (S101), a step (S102) of separating the starch and raw juice of the juice and the juiced ginger juice, a step of gauzing the juice (S103) (S104 to S105), stirring the mixture evenly (S106), high-temperature aging (S107), and so on.

1, a method of manufacturing a ginger fermentation broth according to the present invention comprises the steps of: (a) slicing raw native ginger and washing it so that the ginger shell does not peel off as much as possible (S101); (b) A step (S102) of separating the portion of the ginger juice where the starch sinks and the raw ginger juice without starch (S102), (c) a step of smoothing the separated ginger juice with 1/2 of the separated raw ginger juice (S103); (d) mixing the ginger juice with the remaining ginger juice and mixing the remaining raw ginger juice with each other (S104); (e) mixing the ginger juice of step (d) (g) a step of mixing the raw sugar and the ginger juice at a temperature of 10 ° C to 20 ° C for a period of 100 days to obtain a mixture of the raw sugar and the ginger juice; Fermenting the fermentation product at a fermentation temperature of 28 ° C to 32 ° C for 100 days after fermentation at low temperature (S107) It is configured.

Specifically, (a) washing step (S101), the whole ginger is sprinkled with water to remove the soil, the pieces are washed out and washed so that the ginger shell does not peel off as much as possible. Here, it is desirable to carefully wash the skin and the crushed parts so as to maximize the use of the ginger shell to obtain the optimum effect of the present invention.

(b) Separation step (S 102) is a step of taking out ginger juice using a pair of stainless steel gear gears, and separating the part of the juice ginger juice where the starch sank and the raw ginger juice without starch.

Here, stainless steel twin gear juice is utilized because it can extract the ginger starch ingredient as much as possible.

And (c) step (S103) of immersing the starch in the juice of the ginger juice, half of the juice of the ginger juice is left in the juice of the ginger juice, Ginger juice (ginger juice with little starch) is used for luxury.

Here, the ginger starch is the reason for luxuriously because it does not ferment the starch to sit down.

(D) Mixing and mixing step (S104) and (e) 100% by weight mixing and mixing step (S105) are carried out by mixing the ginger juice with the remaining raw ginger juice, mixing the same, Is made up to 45% by weight of the ginger juice of step (d) and 55% by weight of raw sugar to make 100% by weight. Herein, the ginger fermentation broth may be prepared by changing the ratio of ginger juice to 40 wt% to 50 wt% and raw sugar to 50 wt% to 60 wt%.

In addition, at least two of the seasoning solution, the xanthan gum solution, the garlic powder, the pepper powder, the cinnamon powder, the citrine extract, the time extract, the oregano extract, the rosemary extract, the sage extract and the purified water are micro- It can also be made.

Preferably, at least two of the ginger juice 45 wt% and the raw sugar 54 wt% and the seasoning solution, xanthan gum solution, garlic powder, pepper powder, cinnamon powder, Cumin extract, time extract, oregano extract, rosemary extract, sage extract, 1% by weight.

The reason why we use raw sugar instead of regular sugar is that fermented ginger juice tastes much better than raw sugar mixed with raw sugar rather than using ordinary sugar.

If the amount of sugar is small, the ginger juice: raw sugar ratio is 1: 1.2. If the amount of sugar is small, fermentation with vinegar or fermentation with a high sour taste even if not vinegar is prevented. .

Finally, step (f) stirring at a constant speed and direction (S106) is repeated three times, once every two days, so that the raw sugar and ginger juice are completely mixed. Stirring methods can be selected either by constantly maintaining the speed and direction and by stirring or rhythmically stirring.

And (g) fermenting step (S107) is a step of low-temperature aging the liquid mixed with the raw sugar and the ginger juice at a temperature of less than 20 ° C for 100 days.

After low-temperature aging, fermentation is carried out at 28 ° C to 32 ° C, which is an appropriate temperature for fermentation, for 100 days.

Here, the reason why fermentation is performed for 100 days at a low temperature of less than 20 ° C is that it is a suitable time for the materials to be combined with each other and the temperature is lower than 20 ° C in the first, It is a good season to be formed,

In addition, in the case of ginger, the material to be fermented is a lot of starch, so it is prevented from being changed into alcohol.

The reason for the high temperature aging for 100 days after the low temperature aging is that fermentation of ginger juice occurs best at a fermentation temperature of 28 to 32 DEG C in ginger juice and takes about 6 months in total at a low temperature aging period, Is the optimal time to change into seodang sugar and glucose. Therefore, effective ingredients of ginger are utilized while deepening and softening the taste and promoting fermentation to maximize the ingredients effective for the human body.

In addition, by performing this process, even if stored at room temperature, the deterioration does not occur for a long time, so that the storage period can be extended.

On the other hand, when fermenting at a low temperature of about 28 캜, it is possible to increase the fermentation time at a temperature higher than 32 캜. However, when fermenting at a high temperature, it is preferable to reduce the time.

The fermentation of the ginger fermentation accelerates the decomposition of various fibrin, fat, and proteins, improving the directionality and flavor, and producing useful substances for the human body.

Therefore, when boiling the conventional ginger fermentation broth, the nutrients may be destroyed by heat. However, the ginger fermentation broth according to the present invention produced by the above-described low temperature aging and high temperature aging can take the raw ginger components as much as possible , Maintaining the efficacy of ginger, the taste is mild and soft.

In another embodiment according to the present invention, in step (S105) of mixing 100% by weight of (e), the juiced ginger juice has almost no starch or the content of starch is not more than a predetermined value (less than 0.1 mg per 100 milliliters (ml)) Ginger juice, and the volume ratio of the ginger juice to the raw sugar is preferably 1: 1.2.

Meanwhile, as shown in FIG. 2, the ginger fermentation broth obtained through the manufacturing process of the ginger fermentation broth keeps the effective components of the ginger as it is, thereby stopping cold and heat due to cold, eliminating dry mouth and vomiting, It prevents the loss of appetite and food poisoning, treats coldness of the back and legs, deeply and softens the flavor while making use of the ginger's effect of treating frequent urination during the cold, and does not deteriorate even if kept at room temperature for long. Since the fermentation broth is not easily damaged, consumers can drink for a long time.

The embodiments of the ginger fermentation broth of the present invention described above are merely illustrative and those skilled in the art will appreciate that various modifications and equivalent embodiments are possible without departing from the scope of the present invention. There will be.

Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims (3)

(a) removing raw native native ginger and washing it so that the ginger shell does not peel off as much as possible;
(b) a step of separating starch-free raw ginger juice from the portion of the juice ginger juice that has been submerged using the stainless steel material pair gear juicer;
(c) digesting the separated raw ginger juice with one half of the raw ginger juice and using sunken starch;
(d) mixing the ginger juice and the remaining raw ginger juice by mixing;
(e) mixing 45% by weight of ginger juice and 55% by weight of raw sugar in step (d);
(f) Stirring three times every 2 days for 6 days to mix the raw sugar and ginger juice at a constant speed and direction;
(g) fermenting the liquid in which the raw sugar and ginger juice are mixed at low temperature for 10 to 20 days at a temperature of 10 to 20 DEG C, followed by fermentation at 28 to 32 DEG C for a fermentation period of 100 days. Ginger fermentation broth. The method according to claim 1, wherein in step (e), 45% by weight of ginger juice, 54% by weight of raw sugar, and a seasoning solution, xanthan gum solution, garlic powder, pepper powder, cinnamon powder, cumin extract, time extract, oregano extract, And 1 wt% of at least two of the extract and the purified water. A ginger fermentation broth according to claim 1 or 2.

Images