KR20160060871A

KR20160060871A - Method for Preparing Ginger Tea and Ginger Tea Composition thereof

Info

Publication number: KR20160060871A
Application number: KR1020140162846A
Authority: KR
Inventors: 김성춘
Original assignee: 김성춘
Priority date: 2014-11-20
Filing date: 2014-11-20
Publication date: 2016-05-31

Abstract

The present invention relates to a process for producing ginger tea and a composition thereof, and more particularly, to a process for producing a ginger tea which can be eaten only in water without boiling, and which can remove the bitter taste of ginger tea, and a ginger tea composition .

Description

Technical Field [0001] The present invention relates to a method for preparing ginger tea,

Ginger is a perennial plant with the ginger tree ginger of monocotyledonous plant, whose roots are widely used for edible and medicinal purposes. Generally, ginger refers to its root, which means in the present application. Ginger is widely known to have a medicinal effect of up to dozens of times to warm the body to prevent female diseases, to improve immunity, to eliminate swelling and to eliminate coughs from water by controlling moisture.

Because of the above-mentioned effect of ginger, many people sliced ginger, sliced or chopped into syrup, etc., then stored in a water ginger tea made by boiling water to drink.

However, until now, the ginger tea has had the same inconvenience of having to bite and drink, bitter taste in the process of breaking down, It is not widely available.

[Related Prior Art]

Korean Patent Registration No. 10-1195064 "Ginger tea composition and its production method"

It is an object of the present invention to solve the problems described above, and it is an object of the present invention to provide a method and apparatus for preparing ginger juice, And to provide the ginger tea composition.

It is another object of the present invention to provide a method of manufacturing a ginger tea which can eliminate the troublesomeness caused by grinding and / or torturing during a drinking process by precipitating a juice liquid for a predetermined time to remove various solid materials or gourd, To provide a composition.

Another object of the present invention is to provide a method of manufacturing a ginger tea which is rich in minerals and does not need to be consumed separately with oligosaccharide or fructose so as to have a certain sugar content by mixing acacia honey and sugar cane in a predetermined ratio And to provide the ginger tea composition.

Another object of the present invention is to provide a method for manufacturing a ginger tea and a ginger tea composition which can be used in other foods such as kimchi because the ginger tea can drink liquid but can not be bitter.

Yet another object of the present invention is to provide a ginger tea manufacturing method and a ginger tea composition which can drink a ginger tea having a higher content than a product having the same weight because no water is used at all.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to an embodiment of the present invention, a ginger tea manufacturing method of the present invention includes: a juicing step of extracting a liquid ginger stock solution by juicing ginger; and a mixing step of mixing the ginger stock solution and sugar to produce a mixed solution.

According to another embodiment of the present invention, the sugar is sugar cane.

According to another embodiment of the present invention, the mixing step further comprises mixing acacia honey.

According to another embodiment of the present invention, the method further includes a heating step of heating the mixture to dissolve the sugar in the stock solution of ginger.

According to another embodiment of the present invention, the method further comprises a grinding step for finely grinding ginger, and the grinding step is performed before the juicing step.

According to another embodiment of the present invention, there is further provided a method of manufacturing a ginger juice comprising the steps of: precipitating a ginger stock solution for a predetermined time to remove a solid component and filtering out only a liquid phase; and the precipitating step is performed before the mixing step .

According to another embodiment of the present invention, there is further provided a sterilization step of sterilizing the ginger stock solution for a predetermined time, wherein the sterilization step is present between the precipitation step and the mixing step.

According to another embodiment of the present invention, the grinding step may include a first grinding step of grinding into small particles of about 5 mm, a second grinding step of grinding the ginger ground by the first grinding step into smaller particles of 1 mm or less, The method comprising the steps of:

According to another embodiment of the present invention, the mixing step is characterized by comprising 10% acacia honey, 25% ginger stock solution, and 65% sugar cane.

According to another embodiment of the present invention, the present invention is a ginger tea composition prepared by the above-mentioned production method.

According to the present invention, the following effects can be obtained by this configuration.

The ginger of the present invention is prepared into a liquid form so that it is possible to drink water, especially cold water, without having to boil, thereby eliminating the bitter taste and boiling hassle generated in the boiling process.

The present invention is capable of eliminating troublesomeness such as eliminating turbulence caused by chewing in a drinking process by precipitating a juiced liquid phase for a predetermined time to remove various solids and mangos.

The present invention provides an effect of providing a ginger tea rich in minerals and the like by mixing acacia honey and sugar cane at a predetermined ratio in a juiced liquid phase so as to have a certain degree of sugar content so that it does not need to drink with an additional oligosaccharide or fructose .

The present invention can drink liquid tea ginseng tea, but since it has no bitter taste, it has an effect of adding flavor to other foods such as kimchi.

The present invention can obtain the effect of drinking a high content of ginger tea compared to a product having the same weight because no water is used at all.

1 is a flow chart of a method of manufacturing a ginger tea according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The Applicant will now describe the foregoing embodiments of the present invention with reference to the drawings.

The method of manufacturing a ginger tea of the present invention comprises a washing step (s1), a pulverization step (s2), a juice step (s3), a precipitation step (s4), a sterilization step (s5), a mixing step (s6) , A heating step (s7) and a packaging step (s8).

The washing step (s1) is a step of removing soil buried in ginger.

The grinding step (s2) is a process of finely grinding ginger so that the juice can be well-squeezed. For example, it is firstly ground into a grinder, ground to a predetermined size, and then ground into a finer size by putting a primary grinded ginger piece into a golola (a corrugated roll). Here, it is possible to crush the crushed material twice in the first crushing process to a size obtainable in the second crushing process. However, since the crushing hole of the first crusher is clogged with the fiber, First and secondly, it is preferably pulverized to a size of about 5 mm in the first pulverization process and to a size of 1 mm or less in the first pulverization process. In the second grinding, unlike the first grinding in which the ginger is finely ground in a grinder having a cutter, the grinding is carried out by putting the grinding into a roll formed with a corrugated shape.

The squeezing step (s3) is a step of pressing the finely sliced ginger into a grinding step to extract the ginger stock solution. The finely cut ginger is put in a hydraulic press and compressed at a high pressure to squeeze ginger juice (hereinafter referred to as "ginger juice") in the ginger particles. The ginger fiber extract is extracted and the remaining ginger fiber is filtered. The applicant includes the ginger fiber as a substance causing the bitter taste of ginger. In the conventional ginger tea, the bitter taste component Resulting in melting or bitter taste. The present invention has been accomplished on the basis of this finding. In the present invention, the fiber is removed and it is not necessary to boil, so that when the ginger tea of the present invention is consumed, bitterness is not felt. Of course, the bitter taste is removed, but gingerol, which is a key component of ginger, remains in the ginger juice solution, so the ginger taste and efficacy remain intact.

The sedimentation step (s4) is a step of allowing the ginger stock solution to remain in the sedimentation tank for a predetermined time in order to eliminate various kinds of gourd contained in the ginger stock solution to recover the ginger stock solution without the ginger solution.

In the sterilizing step (s5), the ginger stock solution filtered through the precipitation step is placed in a high-pressure hot water bath and sterilized at a predetermined temperature to remove harmful bacteria and the like. Normally, it is preferable to sterilize at 110 DEG C for about 30 minutes.

The mixing step (s6) is a step of mixing sugar and honey into a ginger stock solution to prepare a mixed solution. Here, sugar cane sugar is suitable because sugar cane sugar contains a lot of minerals in comparison with the refined sugar. In addition, honey should promote the flavor of ginger tea and further maintain the unique flavor of ginger, Acacia honey is suitable. Other hybrids neutralize the fragrance of ginger tea and reduce the value of ginger tea. The viscosity and taste of the ginger tea vary depending on the mixing ratio of sugar cane juice, ginger stock solution and honey. Therefore, the mixing ratio should be set. The most preferable ratio is 10% for sugar cane, 20% , Honey 70%. At this ratio, when the ratio of ginger juice is lowered and the proportion of honey is increased, the sweet taste is strong and the spicy taste of ginger is weakened. In the opposite case, too, the ginger taste becomes strong.

The heating step (s7) is a step of heating the mixed solution to dissolve the sugar cane present in the mixed solution in the stock solution of ginger to complete the final ginger tea. It is more effective to heat the mixed solution while stirring the mixed solution.

The packing step (s8) is a step of packing the finished ginger tea into a bottle through the above steps.

Hereinafter, the applicant will examine the test examples and comparative examples of the present invention.

Test Example Comparative example Produce

The ginger was firstly milled to a size of 1 mm or less after grinding, and the ginger was put in a hydraulic press to extract ginger juice. The ginger was then subjected to precipitation and sterilization at 110 ° C. (Test Examples 1, 2 and 3, Comparative Example 1). In addition, the ginger was minced and cut into honey to prepare a conventional ginger tea (Comparative Example 2).

(1) Test Example 1

100 g of acacia honey, 200 g of ginger juice and 700 g of sugar cane are mixed in a high-pressure hot water bath and heated to 110 ° C with stirring to prepare a ginger tea. Dilute 1 teaspoon of ginger tea to 200 cc of water at 23 ° C.

(2) Test Example 2

100 g of acacia honey, 250 g of ginger juice and 650 g of sugar cane are mixed in a high-pressure hot water bath and heated to 110 ° C with stirring to prepare a ginger tea. Dilute 1 teaspoon of ginger tea to 200 cc of water at 23 ° C.

(3) Test Example 3

100 g of acacia honey, 150 g of ginger juice and 750 g of sugar cane are mixed in a high-pressure hot water bath and heated to 110 ° C with stirring to prepare a ginger tea. Dilute 1 teaspoon of ginger tea to 200 cc of water at 23 ° C.

(4) Comparative Example 1

100 g of honey, 200 g of ginger juice and 700 g of sugar cane are mixed in a high-pressure hot water bath and heated to 110 ° C while stirring to prepare a ginger tea. Dilute 1 teaspoon of ginger tea to 200 cc of water at 23 ° C.

(5) Comparative Example 2

The ginger was cut by finely chopping ginger and kneading acacia honey for a certain period of time. At this time, 100 g of ginger and 900 g of acacia honey are prepared, and 3 spoon of ginger tea (including teaspoon and gourd) is diluted with 200 cc of water at room temperature of 23 ° C.

(6) Comparative Example 3

The same as in Comparative Example 2, except that ginger tea was prepared using honey in place of acacia honey, and 3 spoons of ginger tea (including teaspoon and gourd) were diluted with 200 cc of water at room temperature of 23 ° C.

(7) Comparative Example 4

The same as in Comparative Example 2, but boiled at 100 ° C.

Experimental Method

100 persons were selected including men and women aged 40 to 50 who were in an age group who could like ginger tea, and Test Examples 1 to 3 and Comparative Examples 1 to 4 were provided to them. The degree of bitter taste, To be written in upper, middle, and lower.

Experiment result Item score Test Example 1 Test Example 2 City hall 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 heat

Prize 72 85 68 73 3 3 84 medium 23 11 25 22 6 7 12 Ha 5 4 7 5 91 90 4 bitter

Prize 2 2 One 3 2 3 78 medium 4 5 3 5 10 11 12 Ha 94 93 96 92 88 86 10
Sweet taste
Prize 15 10 24 17 18 17 16 medium 80 85 72 80 79 80 79 Ha 5 5 4 3 3 3 5
Ginger flavor
Prize 73 80 70 48 2 3 80 medium 24 18 25 47 4 3 17 Ha 3 2 5 5 94 96 3

Through the above experiment, the applicant could confirm the following facts.

(1) Through Test Examples 1 to 3 and Comparative Example 4, Test Examples 1 to 3 have much less bitter taste than Comparative Example 4. In Test Example 1 to 3, the cause of eliminating the bitter taste was removed by removing the fiber, whereas in Comparative Example 4, the use of the thinly sliced ginger seemed to cause a bitter taste component in the boiling process.

These results can be confirmed by comparing Comparative Example 1 with Comparative Examples 2 to 4.

(2) Through the test examples 1 to 3 and the comparative examples 2 to 3, the test examples 1 to 3 have much more spicy taste than the comparative examples 2 to 3. [ This means that Test Examples 1 to 3 can take ginger components that are spicy even at room temperature, while Comparative Examples 2 and 3 can not boil ginger components at room temperature. Accordingly, the present invention means that the ginger tea can be enjoyed without bothering to boil.

(3) Through the test examples 1 to 3 and the comparative example 1, it can be seen that when acacia honey is used, the ginger flavor can be felt as it is, whereas when using honey, the ginger flavor can not be felt properly by the honey.

(4) Through the test examples 1 and 3, it was confirmed that the difference in spicy taste and sweet taste was felt depending on the mixing ratio of acacia honey, ginger stock solution, and sugar cane solution, and it was confirmed that the most suitable ratio was Test Example 1 .

Claims

A juice step of extracting a liquid ginger stock solution by juice extraction,
And mixing the ginger stock solution and sugar to produce a mixed solution.

The method of manufacturing a ginger tea according to claim 1, wherein the sugar is sugar cane.

The method according to any one of claims 2 to 5, wherein the mixing step further comprises mixing acacia honey

The method of manufacturing a ginger tea according to claim 3, further comprising a heating step of heating the mixture to dissolve the sugar in the ginger stock solution.

The method according to claim 4, further comprising a grinding step for finely grinding ginger, and the grinding step is performed before the juicing step.

The method according to any one of claims 1 to 5, further comprising a precipitation step in which the ginger stock solution is precipitated for a predetermined period of time after the juicing step to remove the solid component and filter out only the liquid phase, And the ginger carcass.

7. The method of claim 6, further comprising a sterilization step of sterilizing the ginger stock solution for a predetermined time, wherein the sterilization step is present between the precipitation step and the mixing step.

The method according to claim 6, wherein the pulverizing step comprises a first pulverizing step of pulverizing into small particles of about 5 mm, and a second pulverizing step of pulverizing the ginger ground by the first pulverizing step into smaller particles of 1 mm or less &Lt; / RTI >

4. The method according to claim 3, wherein the mixing step comprises 10% acacia honey, 25% ginger stock solution, and 65% sugar cane.

A ginger tea composition produced by the method according to any one of claims 1 to 9.