KR20210023573A - Manufacturing method of ginger syrup - Google Patents

Abstract

Disclosed is a method for producing ginger syrup. The method for producing ginger syrup of the present invention comprises: a material preparation step of preparing 35 parts by weight of ginger, 30 parts by weight of dried jujubes, 15 parts by weight of bellflower, 10 parts by weight of cinnamon, and 10 parts by weight of sugar to produce ginger syrup; a ginger syrup extraction step of pulverizing the ginger, mixing the pulverized ginger with water, and maintaining the same for 30 minutes to 1 hour or more to sink and remove starch included in the ginger, and then extracting pure ginger syrup in a clear state; a jujube liquid extraction step of extracting a pure jujube liquid in a clear state, wherein the dried jujubes are added to a certain amount of water and boiled down for 3 hours or more, and jujube residues are removed; and a ginger syrup production step of adding the jujube liquid, bellflowers, and cinnamon to a certain amount of water, firstly boiling down the same at a temperature of 110 degrees for 2 to 3 hours or more, boiling down the same at a temperature of 95 degrees for 3 to 5 hours or more, mixing the ginger liquid and sugar, and completing ginger syrup by thirdly boiling down the same at a temperature of 100 degrees for 5 to 30 minutes or more. According to the present invention, by relieving the strong taste and aroma of ginger with jujube, bellflowers, and cinnamon, the ginger syrup can be easily drunken by people of various ages without repulsion when being drunken as a beverage. The ginger syrup helps immunity reinforcement and adult disease prevention, and thus can contribute to health improvement.

Description

Manufacturing method of ginger green {MANUFACTURING METHOD OF GINGER SYRUP}

The present invention relates to a method for producing ginger cheong, and more particularly, to a method for producing ginger cheong that can be easily consumed as a beverage in various age groups such as men and women by mixing ginger, jujube, bellflower, cinnamon and sugar. will be.

In general, ginger is a spicy vegetable that not only removes the fishy smell of fish and the smell of meat, but also has sterilization and antibacterial action against bacteria that cause food poisoning. In other words, ginger's spicy and bitter ingredients are mainly gingerol and shogaol, and the fragrance ingredients are various essential oils, and these essential oils match the spicy ingredients and have sterilizing power against bacteria such as typhus and cholera.

In India, which is known as the origin of such ginger, ginger was treated as a'gift from the gods', and in Korea, cultivation began before the ancient times, and the efficacy of saengging in Donguibogam serves as a digestive agent and enhances health. It is excellent in removing the cold energy of the five organs, so it has been frequently taken as a folk remedy for abdominal distension and diarrhea caused by cold energy for a long time.

In addition, ginger is effective in preventing oxidation and disease by removing active oxygen generated in the body among seasonings.

In addition, ginger has the effect of alleviating symptoms such as abdominal pain by reducing body temperature while sweating, clearing the mind, and releasing fatigue when eaten in summer.

In particular, the two main ingredients of ginger, gingerol and shogaol, have the effect of removing free radicals from the body before the genes are damaged by free radicals.

In addition, ginger is known to have excellent anti-oxidative effect to remove free radicals, anti-cancer effect by blocking gene damage caused by free radicals, and have antipyretic, analgesic, and strong anti-inflammatory effects.

In addition, gingerol and shogaol ingredients, which represent the spicy taste of ginger, calm the central nervous system and stimulate the gastric mucosa to enhance the secretion of gastric juice, thereby promoting digestion.

In addition, ginger shogaol has a more powerful anti-inflammatory and analgesic effect than gingerol, so it is effective against arthritis. Gingerol and shogaol have strong bactericidal effects. Ingesting ginger together when eating sashimi is digestive. And for antibacterial action.

In addition, the gingerol component of ginger has been reported to have pharmacological effects such as lipid-lowering effect, antibacterial effect, tumor suppression, and DNA damage suppression effect in the body, and also serves to alleviate migraines and reduce vomiting due to pregnancy or motion sickness.

It has been reported that the administration of ginjirol to the cervix and oral cavity inhibits autonomic activity such as prolonging sleep time, and plays a role in lowering blood pressure in the cardiovascular system.

However, conventional ginger is cooked in some foods, eaten with uncooked foods such as sashimi, or brewed with tea, but there is a problem in that the taste layer is very limited due to its strong taste and aroma.

Korean Registered Patent Publication No. 10-1243449

The technical problem of the present invention is to produce ginger green by mixing ginger, jujube, bellflower, cinnamon and sugar, and by mixing ginger green and water to soften the strong taste and aroma of ginger when drinking as a beverage, It is to provide a method of manufacturing ginger cheong that can be easily drinkable without reluctance in the age group, and that can contribute to strengthening immunity and preventing adult diseases.

The technical problem to be achieved by the present invention is not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

The above technical task, for the production of ginger, 35 parts by weight of ginger, 30 parts by weight dried jujube, 15 parts by weight bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar to prepare a material preparation step; Ginger liquid extraction step of pulverizing the ginger and keeping the crushed ginger mixed with water for 30 minutes to 1 hour to remove the starch contained in the ginger by sinking and then extracting pure ginger liquid in a clear state; Jujube extract step of extracting pure jujube juice in a clear state by putting the dried jujube in a certain amount of water and boiling it for at least 3 hours to remove the jujube ingredients; And the jujube juice, bellflower and cinnamon are added to a certain amount of water, and then first solized at a temperature of 110 degrees for 2 to 3 hours or more, and then simmered for at least 3 to 5 hours at a temperature of 95 degrees, and then the ginger liquid and sugar are mixed to 100 It is achieved by a method for producing ginger cheong comprising; boiling for 3 times at a temperature of 5 to 30 minutes to complete the ginger cheong.

The bellflower is cut into a certain size and dried to maintain a moisture content of 16% or less.

According to the present invention, by alleviating the strong taste and aroma of ginger with jujube, bellflower and cinnamon, when drinking as a beverage, it can be easily consumed by various age groups, such as men and women, without reluctance, and helps strengthen immunity and prevent adult diseases. There is an effect that can contribute to health promotion.

1 is a flow chart showing the manufacturing process of ginger cheong according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present invention, descriptions of functions or configurations that are already known will be omitted in order to clarify the gist of the present invention.

As shown in FIG. 1, the method of manufacturing ginger cheong according to the present invention includes a material preparation step (S10), a ginger extract extraction step (S20), a jujube extract step (S30), and a ginger cheong production step ( S40).

(1) Material preparation step (S10)

This step is a process of preparing the ingredients necessary for the production of ginger cheong according to the present invention. That is, in this step, ginger, dried jujube, bellflower, cinnamon, and sugar are prepared for the production of ginger cheong. At this time, the ingredients are prepared in a ratio of 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight of bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar, based on 100 parts by weight of ginger cheong.

First, peel the ginger, clean it, wash it to remove moisture, and then prepare it by crushing it finely with a blender. Ginger can help maintain health by raising body temperature due to the ingredients of gingerol and shogaol.

And, dried jujube is prepared by thoroughly washing foreign substances such as dust and removing moisture. This dried jujube not only keeps the taste and aroma of ginger soft by reducing the spicy taste and aroma of ginger by its sweetness and umami, but also warms the hacho, helps yang, and nourishes the skin to turn the complexion. It has the effect of doing.

In addition, bellflowers are prepared after being cleaned and washed to remove moisture, cut into a certain size, and dried. At this time, bellflower is prepared by drying so that the moisture content is kept within 16%. This is to make the ingredients of bellflower come out well in the manufacturing stage of ginger cheong. These bellflowers are effective in reducing sputum or lowering blood sugar due to the saponin component.

In addition, cinnamon is prepared by crushing finely into a certain size. This is to make the ingredients of cinnamon come out well in the manufacturing stage of ginger cheong. This cinnamon tastes spicy and sweet, and the yakseong is gluttony. As its efficacy, it activates the function of the stomach and intestines, so it is widely used for abdominal pain, diarrhea, etc. caused by a digestive disorder due to a full digestive organ or a full stomach. In addition, it causes a rapid reaction to vomiting caused by a full stomach. In addition, it stops limb paralysis and pain caused by wind-hygroscopicity, and is widely used in neuralgia and joint diseases as the back or knee is cold and cold. In addition, cinnamon can provide a healthy sweet taste even if the amount of sugar is reduced due to its sweet taste, thereby increasing the preference of the elderly or children.

In this material preparation step (S10), ginger, dried jujube, bellflower, cinnamon, and sugar required for the manufacture of ginger cheong are prepared in a certain ratio and in a state capable of manufacturing.

(2) Ginger liquid extraction step (S20)

This step is a process of extracting the ginger juice mixed during the manufacture of ginger cheong. That is, in this step, for the extraction of ginger juice, ginger is pulverized into a certain size, and the crushed ginger is put in a certain amount of water and maintained for 30 minutes to 1 hour or longer to sink and remove the starch contained in the ginger. Extract the pure ginger juice.

In the ginger liquid extraction step (S20), the pulverized ginger is added to water and maintained for a certain period of time, and the starch contained in the ginger is subsided, thereby extracting the pure ginger liquid in a clear state.

(3) Jujube liquid extraction step (S30)

This step is a process of extracting the jujube juice mixed in the manufacture of ginger cheong. In other words, in this step, dried jujube is put in a certain amount of water and boiled for more than 3 hours to remove the jujube ingredients to extract pure jujube juice in a clear state.

In this step of extracting jujube liquid (S30), the dried jujube is put in water and boiled for a certain period of time, and then the jujube ingredients are removed to extract pure jujube juice in a clear state.

(4) Ginger Cheong manufacturing step (S40)

This step is a process of completing the gingerbread, by mixing the ingredients prepared by the material preparation step (S10), the ginger extract extraction step (S20), and the jujube extract step (S30) and boil it for a certain period of time to complete the gingerbread.

That is, in this step, jujube juice, bellflower and cinnamon are put in a certain amount of water and solized first at a temperature of 110 degrees for 2 to 3 hours or more, and then simmered for at least 3 to 5 hours at a temperature of 95 degrees, and then ginger juice and sugar are mixed. Then, the ginger green is completed by simmering it 3 times for 5 to 30 minutes or more at a temperature of 100 degrees.

The ginger extract manufacturing step (S40) includes the ingredients prepared by the material preparation step (S10), the ginger extract extract step (S20), and the jujube extract step (S30) in the first to third processes having different heating temperatures. By being boiled down, ginger with a certain concentration is completed.

First, for the preparation of ginger cheong according to the present invention, ingredients were prepared in 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight of bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar. At this time, the ginger is cleaned to remove moisture, then crushed finely with a blender, dried jujube is cleaned to remove moisture, and bellflower is cleaned to remove moisture and cut into a certain size to keep the moisture content within 16%. Dried so that, cinnamon was prepared by crushing finely into a certain size.

Thereafter, the pulverized ginger was mixed with water and maintained for 30 minutes to 1 hour or more to subside and remove the starch contained in the ginger, and then extract the pure ginger liquid in a clear state.

Thereafter, the dried jujube was put in a certain amount of water and boiled for at least 3 hours to remove the jujube ingredients to extract pure jujube juice in a clear state.

Thereafter, jujube juice, bellflower and cinnamon are added to a certain amount of water, and then first solized at a temperature of 110 degrees for 2 to 3 hours or more, and then simmered for at least 3 to 5 hours at a temperature of 95 degrees, and then ginger juice and sugar are mixed to achieve 100 degrees. Ginger green was completed by simmering it 3 times over 5 to 30 minutes at a temperature.

Sensory test

A sensory test was performed on 30 consumers of the ginger cheong prepared according to Example 1 and the conventional general ginger cheong. Sensory evaluation was conducted on taste, aroma, and preference. The sensory score was evaluated as (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good), and the values are shown in Table 1 below.

Evaluation item flavor incense Comprehensive symbol map Ginger green prepared according to Example 1 5.0 5.6 5.3 Conventional ginger green 2.4 2.8 2.6

As confirmed from the sensory test results, it was found that the ginger cheong prepared according to the present example is far superior to the conventional ginger cheong in terms of taste, aroma, and overall preference.

That is, the ginger cheong prepared according to the present embodiment is able to soften the strong taste of ginger and minimize the aroma at the same time by alleviating the strong taste and aroma of ginger by a combination of dried jujube, bellflower and cinnamon.

As described above, the manufacturing method of ginger cheong according to the present invention, by alleviating the strong taste and aroma of ginger with jujube, bellflower, and cinnamon, when drinking as a beverage, it can be easily drinkable by various age groups such as men and women of all ages. .

In addition, the manufacturing method of ginger cheong according to the present invention can be prepared using ingredients such as ginger, jujube, bellflower, and cinnamon, thereby warming the body when drinking a beverage or tea, thereby preventing colds and strengthening immunity.

In addition, the manufacturing method of ginger cheong according to the present invention, by activating blood circulation and normalizing blood pressure and body temperature by gingerol and shogaol, which are the main ingredients of ginger, improves coldness of the hands and feet, and discharges cholesterol in blood vessels. It can help prevent adult diseases such as high blood pressure.

In the above, although specific embodiments of the present invention have been described and illustrated, the present invention is not limited to the described embodiments, and various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have. Therefore, if such modifications or variations are not to be individually understood from the technical spirit or viewpoint of the present invention, it should be said that the modified embodiments belong to the claims of the present invention.

Claims (2)

Ingredient preparation step of preparing 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight of bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar for the manufacture of ginger cheong;
Ginger liquid extraction step of pulverizing the ginger and keeping the crushed ginger mixed with water for 30 minutes to 1 hour to remove the starch contained in the ginger by sinking and then extracting pure ginger liquid in a clear state;
Jujube extract step of extracting pure jujube juice in a clear state by putting the dried jujube in a certain amount of water and boiling it for at least 3 hours to remove the jujube ingredients; And
Put the jujube juice, bellflower and cinnamon in a certain amount of water, sol first at a temperature of 110 degrees for 2 to 3 hours or more, and simmer for at least 3 to 5 hours at a temperature of 95 degrees, and then mix the ginger liquid and sugar to achieve a temperature of 100 degrees. A method for producing ginger cheong, comprising: a step of preparing ginger cheong by boiling at a temperature of 5 to 30 minutes or more to complete ginger cheong. The method of claim 1,
The bellflower is cut into a certain size and dried to maintain a moisture content of 16% or less.

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