KR20190050118A - Ginger extract candy with Salicornia herbacea L. for Pregnant Women and peparation method threreof - Google Patents

Abstract

The present invention relates to a ginger Salicornia europaea candy for pregnant women and a method for manufacturing the same, wherein the method for manufacturing the ginger Salicornia europaea candy is an optimum condition confirmed by a central compostie design method. The ginger Salicornia europaea candy according to the manufacturing method can be easily ingested during a morning sickness period of pregnant women. Therefore, it is possible to alleviate nausea and vomiting due to morning sickness and be provided as food for pregnant women and a lactating women, possible to provide nutrition to pregnant women and lactating women in a convenient manner.

Description

(Ginger extract candy with Salicornia herbacea L. for Pregnant women and pepper method threreof)

The present invention is a technique for providing a ginger basil candy for mitigation or improvement of pregnancy and lactation.

Nutrition of pregnant women is a nutrition for pregnancy and childbirth starting from prepregnancy period, it is very important for healthy pregnancy, delivery and fetal growth, and this period is one of the areas that can actively mediate in maternal health care. Nutrition and health of pregnant women during pregnancy have a direct impact on maternal health as well as on the growth and development of the fetus (Bae HS 2008; Lindsay et al. 2012). However, Choi et al. (2001) reported that the morning sickness of pregnant women negatively affects the nutrient intake and pregnancy weight gain due to the decrease of food intake, and the lower the nutrient and calorie intake of pregnant women and the lower birth weight, As a result of the survey on the health functional food consumption status (Kim JE 2013) of the pregnant women in the Kyunggi area and Kim SM 2016 in the metropolitan area, there was almost no research on product development for pregnant women.

The American Academy of Obstetrics and Gynecology has announced that intravenous fluid therapy should be administered if there is a long absence of drinking or dehydration, correction of ketosis or vitamin deficiency, and supplementation of glucose and vitamins, especially thiamine, if there is long term vomiting , Although there is limited scientific evidence, gingival therapy during pregnancy and vomiting is considered to be effective and considered as a non-therapeutic treatment.

Ginger (Zingiber officinale Roscoe) is a perennial herbaceous plant belonging to the ginger family. It is originated in tropical Asia. The hot taste of ginger makes digestion absorption and secretion of gastric juice vigorous, and not only spices used worldwide but also pharmacological effects are recognized effectively. (Kwak JS 2008; Kim & Chun 2001) have been used as an adjuvant for digestion, nausea, cold wind, abdominal pain, back pain, diarrhea, poisoning or fish poisoning. These ginger is currently under research and development of ginger added apple jam, ginger added yam, ginger added cookies, ginger added salad and ginger added juice, but studies on candy are rare.

Salicornia Herbacea L. ) is a perennial plant belonging to the mackerel. It is a grass that grows on the coasts, tidal flats and tidal flats of the islands of Korea, It is called "Shinko" (Choi JK 2001) because it is a rare and divine grass. In Korea, researches such as pork patty (Joo & Choi 2014) added with green tea powder and baking powder with green pepper powder (Bae et al. 2008) are in progress and mainly research as salt substitute is under way. Not reported.

Korean Patent Publication No. 10-2015-0096990 (published on Aug. 26, 2015)

The present invention is to provide a ginger powdery candy which can alleviate morning sickness of pregnant women and supplement deficient saccharides and salts due to continued vomiting and vomiting, and a method for producing the ginger powdery candy.

The present invention relates to a method for preparing a pulverized product by pulverizing together ginger and water to prepare a pulverized product; Separating the meat quality and ginger juice from the pulverized product; Storing the separated ginger juice in a refrigerator to remove starch; Concentrating the ginger juice from which the starch has been removed; Mixing the concentrated ginger juice with sugar, salt, green tea, millet, and water and heating; And molding the heated mixture in a molding mold.

The present invention provides a ginger basil candy for morning sickness prevention or improvement produced according to the above method.

In addition, the present invention provides a food composition for preventing or improving morning sickness containing ginger green tea candy prepared according to the above method as an active ingredient.

The ginger powdery candy according to the present invention can be easily ingested in the morning period of the pregnant woman, thereby alleviating the nausea and vomiting due to morning sickness, , And can be provided as a food for pregnant women and lactating women who can provide nutrition to pregnant women and lactating women in a convenient way.

FIG. 1 shows the result of superposition contour plot and response surface plot of the effect of addition of ginger juice (A) and salt (B) on the physicochemical properties of green tea candy.
FIG. 2 is a result of checking the solubility of ginger powdery candy added with ginger juice and salt over time.
Fig. 3 shows the results of checking the color, flavor, sweetness, salty taste, hot taste and overall acceptability of the ginger juice (A) and salt (B) as a result of the superposed contour diagram and reaction surface contour line, to be.
FIG. 4 shows the result of confirming the optimal condition for the production of ginger green tea candy through the overlapping contour diagram and the reaction surface contour diagram which confirmed the influence of the addition of the ginger juice (A) and the salt (B) on the characteristics of the green tea candy.

Hereinafter, the present invention will be described in more detail.

The present inventors have developed foods for pregnant women and lactating women, which can mitigate morning sickness of pregnant women and can fill deficient saccharides and salts due to continued areas and vomiting, The present inventors have completed the present invention by confirming that it is possible to provide ginger green tea candy having a sensible optimum point by using the reaction surface analysis method.

The present invention relates to a method for preparing a pulverized product by pulverizing together ginger and water to prepare a pulverized product; Separating the meat quality and ginger juice from the pulverized product; Storing the separated ginger juice in a refrigerator to remove starch; Concentrating the ginger juice from which the starch has been removed; Mixing the concentrated ginger juice with sugar, salt, green tea, millet, and water and heating; And a step of molding the heated mixture into a mold, thereby providing a ginger basil candy manufacturing method.

The concentrated ginger juice may be 1 to 4% brix concentrated, more preferably 4% brix concentrated, but is not limited thereto.

The ginger green tea candy is prepared by mixing 5 to 12 parts by weight of ginger juice, 50 to 80 parts by weight of sugar, 0.3 to 3 parts by weight of salt, 0.5 to 1 part by weight of green tea, 14 to 18 parts by weight of starch syrup, To 12 parts by weight.

More specifically, the total content of the ginger juice and water may be 14 to 18 parts by weight and the salt content may be 1.5 to 2 parts by weight based on 100 parts by weight of the candy ginger candy.

More preferably, 7.65 g of ginger juice and 1.75 g of salt can be contained in 100 g of ginger green tea candy.

The step of mixing and heating the concentrated ginger juice with sugar, salt, green tea, millet, and water may be gradually heated to 120 to 150 ° C, and more specifically, heated to 130 ° C. However, no.

In addition, the present invention can provide a ginger green tea candy for preventing or improving morning sickness, which is produced according to the above-described method.

In addition, the present invention can provide a food composition for preventing or improving morning sickness containing ginger powdery candy prepared according to a scent manufacturing method as an effective ingredient.

In the present invention, the response surface analysis method (RSM) is an experimental design method that estimates and optimizes the combination effect of various independent variables without conducting factor design experiments for each level of all independent variables. It is an analytical method that finds the important experimental factors that affect and then finds the optimal reaction value by experimenting with a few important factors. In other words, the line or plane through which the estimates of the experimental results pass is called the reaction surface, and the optimum condition is found in the area of interest of the experimenter.

In order to obtain the best experimental results from the least experiments among the reaction surface design methods, a curve regression model (second-order polynomial regression model), which can more finely analyze the relationship between independent variables (experimental factors) and dependent variables Among the efficient experimental designs that can estimate the regression coefficient, the central composite design CCD is the most widely used until now. The present invention provides a method of manufacturing an optimal ginger green tea candy confirmed by the central synthetic planning method, The present invention relates to a method for providing ginger green tea candy according to the above method as a health functional food for pregnant women and lactating women.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Experimental Example  1> Material

(Ginger, green tea, domestic), salt (snow white, domestic), and starch syrup (ottogi, domestic) were purchased and used.

< Experimental Example  2> Central composite design

Two independent variables were ginger juice and salt which had the greatest effect on the quality of candy through preliminary experiment. The mechanical parameters were L, lightness, redness (a, redness) ), And yellowness (b, yellowness) were measured for color, pH, salinity, hardness and solubility. Sensory evaluation items were set as Color, Flavor, Sweetness, Saltiness, Hot taste, Overall quality.

Experimental points of the center synthetic program consist of Center point (0.00), ± α point (axial point) and ± 1 level point (factorial point), and two repetition points A total of 10 experimental points were set up, as shown in Table 2.

In order to determine whether the estimated regression model is appropriate to explain the response, we use the significance test of the regression coefficient, the significance test of the whole model, the fitness of the model, the regression model And statistical significance test was performed to obtain a reliable quadratic regression model. Then, a stationary point analysis was conducted to derive the optimal value. The steady-state point is one of the saddle points, which is the reaction maximum point or the reaction minimum point or not the minimum viscosity maximum point as the inflection point which increases or decreases while the reaction increases in the reaction surface analysis.

In addition, a contour plot, a nested contour plot, and a response surface for numerical optimization and graphical optimization of a canonical analysis for searching a reaction value around a normal point, Response surface plot analysis was used.

< Example  1> Ginger Green Tea Candy  Produce

The ginger green tea candies were prepared and prepared by preliminary experiments with reference to the preparation methods of blooming candy (Lee et al. 2001) and crystalline candy (Lee et al. 2006) The final temperature was set at 130 캜.

1 kg of ginger peeled and washed was ground with 1 kg of water in a pulverizer (HMF-3100S, Hanil, Seoul, Korea) to separate the meat and juice. The raw ginger juice was stored in a refrigerator at 4 ° C for 6 hours to remove starch, and the ginger juice of 1.2% brix was concentrated to 4% Briggs ginger juice boiled in medium heat.

The mixture of ginger juice and water was mixed with sugar, salt, green tea and syrup (55% of maltose) and slowly heated to reach a final temperature of 130 ° C with a digital thermometer (RT903, Muser Apac Sdn Bhd, Kuala Lumpur, Malaysia) Injection, molding, cooling and used in the experiment.

The preparation conditions of the candy were set as 0.5 ~ 3g of salt and 2 ~ 14g of salt, and the sum of ginger juice and water was 16g Respectively.

Ingredients Weight (g) Sugar 66.8 Starch syrup 16 Salicornia herbacea L. 0.8 Ginger juice 2-14 Water 2-14 Salt 0.5-3

< Example  2> Identification of physicochemical properties

The solubility, sugar content and salinity of the ginger green tea candy prepared in the same manner as in Example 1 were confirmed by applying the experimental method of Lee et al. (2006).

The solubility was measured by solubilization (PAL-1, PAL-1, PAL-1, PAL-1, and PAL-1) by dissolving 6 g (6.01 ± 0.06 g) of candy and magnetic stirrer in 100 ml of distilled water, ATAGO, Tokyo, Japan). The salinity, the sugar content and the pH were measured by using a salinity meter (ES-421, ATAGO, Tokyo, Japan), a sugar meter (PAL-1, ATAGO, Tokyo, Japan) and a pH meter (F-51, Horiba, Tokyo, Japan) The finished samples were measured.

As a result, as shown in Table 2, the solubility of the ginger green tea candy according to 10 test points took 13 to 15 minutes until the candy completely dissolves and disappears. In addition, as shown in Table 3, the dissolution completion time was determined as a linear model in which independent action occurred between independent variables, and the p-value was 0.0013 (R ² = 0.8503).

Also, referring to the overlapping contour map as shown in FIG. 1, the dissolution time was increased as the addition amount of ginger juice (A) was increased, but it was not affected by the addition amount of salt (B). When the sugar solution is heated and cooled, the properties of the candy are determined through a glass transition process in which a glass is formed through the rubber region (Okuno et al. 2003). At this time, the residual water content and the manufacturing method (Lee et al., 2011). Therefore, it was concluded that the increase of the amount of ginger juice increased the solubility time and was related to the change of residual water content by adding ginger juice.

In order to determine the solubility of the candy in detail, the solubility was measured every minute. As a result, it took about 7 minutes for the candy to dissolve to 80% (4.33%) on average as shown in FIG. About 99% were dissolved.

In the physical properties of hard candy according to the heating conditions of Lee et al. (2006), the melting time was the shortest when the final heating temperature was 170 ° C and the longest time was required at 200 ° C. As the water content was lower, Considering that the final temperature of the present study is 130 ° C, it is suggested that as the final temperature increases, the water content decreases and the dissolution time of the sugar becomes longer.

As a result of measuring the sugar content and salinity of ginger green pepper candy, the sugar content was in the range of 5.3 ~ 5.4% and the salinity was in the range of 4.45 ~ 4.68%. Linear model was determined and salinity was increased with increasing ginger juice and salt content. ( P-value = 0.0235, R ² = 0.6574). The salinity of the ginger juice used in the present invention is 3.3%, which is determined by the salt content of ginger ( p -value = 0.0235, R ² = 0.6574).

Sugar content tended to decrease as the addition of ginger juice increased ( p-value = 0.3201, R ² = 0.2777).

The sugar content of apple gum (Lee SM 2014) and ginseng ginseng extract (Kim & Kim 2005) decreased with the addition of ginger and ginseng extract. appear.

The pH of ginger juice was 5.72 and the pH of ginger green candy was 6.05 ~ 6.40. The pH value tended to increase with the addition of ginger juice, but the p-value was 0.1161 (R ² = 0.4594) A linear model was determined.

The results are similar to those of Han and Kim 2011 and ginger flour added cookies study (Lee et al., 2015), as the addition of ginger powder increased the pH significantly compared to no additives (Jung et al., 2013) and ginger-added pear juice (Lee et al., 2009) showed higher pH values as the ginger content was increased than the control group.

Sample No. Variable levels Responses Ginger juice
(g) water
(g) Salt
(g) Time of stirring water solution
(min) Sweetness
(%) Saltness
(%) pH L a b Hardness
(dyne / cm ³⁾ One 2 14 0.5 13 5.40 4.48 6.22 35.85 2.85 10.41 3621.65 2 14 2 0.5 15 5.30 4.53 6.40 35.03 3.07 11.67 3063.90 3 2 14 3 13 5.40 4.66 6.05 35.77 2.75 33.33 3451.45 4 14 2 3 15 5.30 4.68 6.26 30.62 4.88 9.81 4175.65 5 2 14 1.75 14 5.40 4.46 6.19 35.07 2.72 10.28 5226.75 6 14 2 1.75 15 5.40 4.48 6.22 31.32 5.05 9.84 3487.90 7 8 8 0.5 14 5.30 4.45 6.22 31.70 3.59 9.58 5681.65 8 8 8 3 14 5.30 4.63 6.31 33.45 3.29 10.41 5269.50 9 8 8 1.75 14 5.40 4.53 6.29 34.73 3.11 10.76 4212.70 10 8 8 1.75 14 5.40 4.48 6.33 34.68 3.40 10.73 4100.80

Responses Model R-squared ^{1 )} F-value P-value
Prob> F ²⁾ Equation of terms on pseudo component Time of stirring water solution Linear 0.8503 19.886 0.0013 ^** 14.1 + 0.833A + B Sweetness Linear 0.2777 1.346 0.3201 5.36-0.033A + 0B Saltness Linear 0.6574 6.717 0.0235 ^* 4.533 + 0.015A + 0.084B pH Linear 0.4594 2.974 0.1161 6.247 + 0.068A-0.035B L Linear 0.5051 3.572 0.0853 33.820-1.619A-0.456B a 2FI 0.7775 6.989 0.0220 ^* 3.471 + 0.779A + 0.236B + 0.478AB b 2FI 0.6693 4.049 0.0685 12.682-3.783A + 3.648B-6.195AB Hardness 2FI 0.1226 0.279 0.8385 4229.195-262.067A + 88.2333B + 320.487AB

A: ginger juice, B: Salt

¹⁾ 0 <R ² <1, close to 1 means more significant

²⁾ * p < 0.05, ** p < 0.01

< Example  3> Confirm mechanical properties

The color of the ginger green tea candy prepared as in Example 1 was measured by repeatedly measuring L, a, and b three times using a colorimeter (Colormeter CR-200, Minolta Co., Osaka, Japan) . The L value of the standard white plate used was 93.49, the a value was corrected to 1.63, and the b value was corrected to 3.13. The hardness was measured after three measurements using a Texture Analyzer (TA, XT Express v 2.1, London, England). Using the method of Lee et al. (2006) and Silva et al. (2016), the pre-test speed of 0.5 mm / sec, test speed of 2.0 mm / g.

As a result, as shown in Table 2, the lightness, lightness, redness, and yellowness of the ginger green pepper candies were in the range of 30.62 to 35.85, 2.72 to 5.05, and 9.58 to 33.33, respectively , And 2FI model where a and b interacted with each other were selected, and L was selected as a linear model.

a was increased with the addition of ginger juice and salt, and the p- value was 0.0220, which was significant at the level of 0.5%, and the R ² value was 0.7775. L decreased with the addition of ginger juice and salt, and b decreased with increasing ginger juice and salt content.

In addition, the L was low as the amount of added ginger added apple jam (Lee SM 2014), black ginseng added jelly (Kim et al. 2010) and candied with ginseng extract (Kim & Kim 2005) In the study of additive candy (Lee et al. 2009), a increases and L decreases as the amount of extract added increases.

Meanwhile, in the study of ginger storage stability (Jo et al., 1997), it was reported that browning of ginger was caused by Maillard reaction and ascorbic acid oxidation reaction, which are non-enzymatic browning reactions, It is concluded that this brownening reaction may be caused during the process, and the caramelization reaction of the sugar solution is promoted by addition of ginger juice and salt, so a is increased and L is decreased.

The hardness range of the ginger green tea candy was 3063.9 ~ 5681.65 dyne / cm ³ and it was determined as 2FI model, but the p-value was 0.8385 (R ² 0.1226). However, as the added amount of salt increased, it affected the hardness, but the ginger juice had a negative effect and was more affected by the ginger juice than the salt.

The results are similar to those of the study that the hardness decreases significantly in the candy study of extract added with candy (Lee et al., 2009) .

< Example  4> Confirm sensory characteristics

The sensory evaluation of the ginger green tea candy prepared in the same manner as in Example 1 was conducted in the "Fudisu Mam Academy Preliminary Mam Class" which is operated by Ildong Foods Co., Ltd., to describe the purpose and purpose of the experiment The subjects who did not have enough sensory sensation were selected as a panel of 15 subjects in the experiment group. Sensory test items consisted of color, flavor, sweetness, saltiness, hot taste, and overall quality. The higher the preference by the 7 point scale method, I gave a high score.

As a result, as shown in Table 4, the color was 3.73 to 5.32, the flavor was 4.05 to 5.05, the sweet taste was 3.67 to 5.14, the salty taste was 3.59 to 5.09, the hot taste was 3.55 to 5.15, and the overall preference ranged from 3.32 to 5.45. In both sensory characteristics, a quadratic model of interaction between independent variables was determined as in Fig. As shown in Table 5, the R ² value of the model was 0.9538, 0.9447, and 0.8998, and the p value was 0.0089 ( p <0.01), 0.0126 ( p <0.05) ( p <0.05). The sensory evaluation showed that the preference of ginger juice and salt increased with the addition of ginger juice and salt.

These results were similar to those of the study that the concentration of black ginseng concentrate added jelly (Kim et al. 2010) showed the highest preference at 1% addition of black ginseng concentrate and decreased with increasing concentration. However, Concentration was high in concentration.

Sample No. Variable levels Responses Ginger juice
(g) water
(g) Salt
(g) Color Flavor Sweetness Saltness Hot taste Overall quality One 2 14 0.5 4.32 4.45 4.45 4.45 4.65 4.63 2 14 2 0.5 3.73 4.05 3.86 3.82 3.60 3.32 3 2 14 3 4.55 4.18 4.09 3.59 4.30 3.79 4 14 2 3 4.41 4.19 3.67 3.95 3.55 3.32 5 2 14 1.75 4.57 4.59 4.36 4.09 4.25 4.26 6 14 2 1.75 4.55 4.67 4.55 4.23 4.00 4.05 7 8 8 0.5 4.59 4.50 4.27 4.36 3.90 4.11 8 8 8 3 4.86 4.32 4.00 3.82 3.85 3.68 9 8 8 1.75 5.27 5.05 5.14 4.95 5.05 5.21 10 8 8 1.75 5.32 5.05 5.14 5.09 5.15 5.45

¹⁾ Mean

Responses Model R-squared ^{1 )} F-value P-value
Prob> F ²⁾ Equation of terms on pseudo component Color Quadratic 0.9538 16.5308 0.0089 ^** 5.221-0.125A + 0.196B + 0.113AB-0.588A2-0.419B2 Flavor Quadratic 0.9447 13.6747 0.0126 ^* 4.980-0.054A-0.051B + 0.104AB-0.287A2-0.507B2 Sweetness Quadratic 0.8441 4.3343 0.0902 4.975-0.138A-0.138B + 0.041AB-0.359A2-0.677B2 Saltness Quadratic 0.8404 4.2135 0.0942 4.814-0.022A-0.212B + 0.250AB-0.448A2-0.516B2 Hot taste Quadratic 0.6941 1.8157 0.2916 4.778-0.341A-0.075B + 0.075AB-0.332A2-0.582B2 Overall Quality Quadratic 0.8998 7.1891 0.0396 ^* 5.104-0.166A-0.043B-0.039AB-0.720A2-0.983B2

A: ginger juice, B: Salt

¹⁾ 0 <R ² <1, close to 1 means more significant

²⁾ * p < 0.05, ** p < 0.01

< Example  5> Optimize candy quality

Quality optimization was introduced in the 1950s and confirmed by the central composite design of the response surface methodology (Reinheimer et al. 2011), which is currently used in food science and technology databases.

Two independent variables were ginger juice and salt, which were the most influential on the taste of ginger green tea candy. Luminosity (L, lightness), redness (a, redness) PH, salinity, hardness, and solubility such as yellow color (b, yellowness) were measured. Sensory evaluation items were set to Color, Flavor, Sweetness, Saltiness, Hot taste, Overall quality.

The quality optimization analysis of ginger green tea candy was performed by selecting the independent variables ginger juice and salt amount using the Design Expert 8 statistical program and confirming the optimal point by point prediction. In order to confirm the relationship between the dependent variables (solubility, sugar content, salinity and pH, color, hardness, sensory evaluation) of each experimental group, 3D plot of overlap contour and response surface contour lines was used. (Lee & Joo, 2014). In addition, the optimal score for the best fit was adopted.

In order to optimize the manufacturing conditions of ginger green tea candy, the numerical optimization predictions of Canonical model were set to maximum color, aroma, and general preference which showed significant results within the range of independent variables ginger juice and salt. The optimum point of the best ginger green tea candy was estimated to be 7.75 g of ginger juice and 1.77 g of ginger juice. graphical optimization and overlapping contour maps were confirmed as shown in FIG.

From the above results, it was confirmed that ginger green tea candy can alleviate the morning sickness of pregnant woman even with a small amount of 7.65 g of ginger juice and 1.75 g of salt based on 100 g of candy. The currently marketed candy for pregnant women is a sour fruit candy which is low in pH and can be damaged by the long-term acid exposure of soft candy, which may soften the tooth enamel and further damage the pregnant tooth due to risk of tooth wear. The candy according to the present invention is effective for the morning sickness and sequelae of the pregnant woman.

In addition, research on the development of a product targeting a special group of pregnant women is so rare that various products have not been developed. Therefore, ginger powdery candy, which can be easily ingested by pregnant women, is nutritionally, functionally, It can be provided as an excellent product in terms of preference.

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 (7)

Grinding ginger and water together to prepare a pulverized product;
Separating the pulverized product into meat and juice;
Storing the separated ginger juice in a refrigerator to remove starch;
Concentrating the ginger juice from which the starch has been removed;
Mixing the concentrated ginger juice with sugar, salt, green tea, millet, and water and heating; And
And molding the heated mixture in a mold. [Claim 2] The method according to claim 1, wherein the concentrated ginger juice is concentrated at 1-4% brix. The ginger green tea candy according to claim 1, wherein the ginger green tea candy comprises 5 to 12 parts by weight of ginger juice, 50 to 80 parts by weight of sugar, 0.3 to 3 parts by weight of salt, 0.5 to 1 part by weight of green tea, And 5 to 12 parts by weight of water. The method according to claim 1, wherein the ginger green tea candy comprises 7.65 g of ginger juice and 1.75 g of salt per 100 g of candy. The method according to claim 1, wherein the step of mixing and heating the concentrated ginger juice with sugar, salt, green tea, millet, and water is gradually heated to 120 to 150 ° C. A ginger green tea candy for preventing or improving morning sickness produced according to the method of any one of claims 1 to 5. A food composition for preventing or improving morning sickness containing ginger powdery candy according to any one of claims 1 to 5 as an active ingredient.

Images