KR20220094803A - Manufacturing method of ginger essence - Google Patents
Manufacturing method of ginger essence Download PDFInfo
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- KR20220094803A KR20220094803A KR1020200186410A KR20200186410A KR20220094803A KR 20220094803 A KR20220094803 A KR 20220094803A KR 1020200186410 A KR1020200186410 A KR 1020200186410A KR 20200186410 A KR20200186410 A KR 20200186410A KR 20220094803 A KR20220094803 A KR 20220094803A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
Description
본 발명은 생강 진액의 제조방법에 관한 것으로, 보다 구체적으로는 생강의 영양소를 거의 파괴하지 않은 채 생강의 진액을 효과적으로 얻어냄으로써 생강 진액의 섭취를 통한 혈중 콜레스테롤 농도저하 · 천식증상 · 관절염 완화는 물론, 항암 및 항균효과와 함께 찬 기운을 없애고 몸을 따뜻하게 하여 기관지염과 목감기 등에 효과가 발휘되도록 하면서도 진저롤(gingerol)의 성분들이 효율적으로 배가(倍加)되어 추출될 수 있도록 한 생강 진액의 제조방법에 관한 것이다.The present invention relates to a method for producing ginger extract, and more specifically, by effectively obtaining ginger extract without destroying the nutrients of ginger, lowering blood cholesterol concentration through ingestion of ginger extract, asthma symptoms, arthritis relief, as well as , with anti-cancer and antibacterial effects, to remove cold energy and warm the body, so that it is effective for bronchitis and sore throat, while the ingredients of gingerol can be efficiently doubled and extracted. it's about
일반적으로, 생강(生薑)은 외떡잎식물 생강목 생강과의 여러해살이풀로, 주로 뿌리를 식용과 약용으로 많이 사용한다. 이러한 생강은 감기로 인한 오한 · 발열 · 두통 · 구토 · 해수 · 가래를 치료하며, 식중독으로 인한 복통설사 및 복만에도 효과가 많이 있어 진하게 달여 마시기도 한다. 이처럼 생강에는 진저롤(gingerol) 등의 성분으로 인한 특유의 알싸한 맛과 향이 있어 주로 양념이나 소스의 재료 등으로 활용되고 있지만 특유의 맛과 향 때문에 호불호(好不好)를 가지고 있어 손쉽게 섭취하기가 어려웠고, 더욱이 생강의 영양소를 파괴하지 않은 상태로 제조하여 섭취하기에는 여러 어려움이 뒤따랐기에 이에 따른 다양한 개발이 시도되고 있다.In general, ginger (生薑) is a monocotyledonous plant, a perennial herb of the ginger family of the order Ginger family, and the root is mainly used for food and medicinal purposes. Ginger treats chills, fever, headache, vomiting, seawater, and phlegm caused by a cold, and it is also effective for stomach pain and diarrhea caused by food poisoning, so it is often consumed by decoction. As such, ginger has a unique bitter taste and scent due to ingredients such as gingerol, and is mainly used as a seasoning or sauce ingredient. Moreover, various developments are being attempted according to various difficulties in manufacturing and ingesting the nutrients of ginger without destroying it.
일예로 한국 등록 특허 제1736809호에 따르면, '생강을 세척하고 절단한 다음, 생강을 압착하여 생강 원액을 추출하는 단계(a); 상기 단계(a)에서 제조된 생강 원액을 항아리에 담은 후 원당(原糖)과 천일염을 첨가하되, 상기 생강 원액, 원당, 및 천일염의 중량비가 1 : 0.9 ~ 1.1 : 0.01 ~ 0.03를 만족하도록 배합하는 단계(b); 및 상기 단계(b)를 거친 항아리를 1 ~ 7℃의 온도 하에서 21일 이상 유지하여 상기 생강 원액을 발효시키는 단계(c)를 포함하고, 상기 생강 원액은 착즙기를 통해 생강을 압착하여 추출되며, 상기 천일염은 소나무, 편백나무, 단풍나무, 대나무, 참나무 중 어느 하나의 재질로 이루어진 밀폐 용기 내에 담은 후 상온 및 50 ~ 85%의 습도가 유지되는 환경 하에서 6개월 이상 숙성시킨 것을 특징으로 하는 발효 생강차 조성물 제조방법'을 제시한다.For example, according to Korean Patent No. 1736809, 'washing and cutting ginger, and then compressing ginger to extract ginger juice (a); After putting the ginger stock solution prepared in step (a) in a jar, raw sugar and sea salt are added, and the weight ratio of the ginger stock solution, raw sugar, and sea salt is 1: 0.9 to 1.1: 0.01 to 0.03. step (b); and (c) fermenting the ginger juice by maintaining the jar that has undergone step (b) at a temperature of 1 to 7° C. for at least 21 days, wherein the ginger juice is extracted by squeezing ginger through a juicer, The sea salt is fermented ginger tea, characterized in that it is stored in an airtight container made of any one of pine, cypress, maple, bamboo, and oak, and aged for at least 6 months under an environment where room temperature and humidity of 50 to 85% are maintained. A method for preparing the composition is presented.
하지만 상기한 발효 생강차 조성물의 제조방법은 생강의 영양소를 파괴하지 않은 상태를 유지하기가 매우 어렵고, 천일염을 다양한 나무에 6개월 이상 숙성해야 하기 때문에 제조의 어려움도 함께 발생하는 문제가 있다.However, in the method for preparing the fermented ginger tea composition, it is very difficult to keep the nutrients of ginger undestroyed, and since the sea salt must be aged for more than 6 months in various trees, there is a problem in manufacturing difficulties as well.
또 다른 예로 한국 등록 특허 제2175981호에 따르면, '훈제생강 유효성분을 포함하는 한약재추출물 28~36 중량%; 자당 18~24 중량%; 덱스트린 14~20 중량%; 쌍화차 5~10 중량%; 배과즙농축액 2~5 중량%; 숙지황엑기스 1~2 중량%; 감초엑기스 1~2 중량%; 비타민C 0.5~1 중량%;을 포함하고, 상기 한약재 추출물은, 생강을 미온수로 1차 세척하는 단계; 상기 1차 세척된 생강을 찜기에 90~95℃에서 35~50분 동안 증숙하는 단계; 상기 증숙된 생강을 50~60℃의 온도를 갖는 온풍 건조기 내에서 5~7시간 1차 건조하는 단계; 상기 건조된 생강을 1~3시간 동안 훈연하는 단계; 상기 훈연된 생강을 찬물로 2차 세척하는 단계; 2차 세척된 훈연 생강을 온풍 건조기에서 50~60℃의 온도에서 2~3시간 동안 2차 건조하는 단계;를 포함하는 제조한 훈제생강을 포함하는 것을 특징으로 하는 훈제생강을 포함하는 육류 조리용 한방진액'을 제시한다.As another example, according to Korean Patent No. 2175981, '28 to 36 wt% of a herbal extract containing smoked ginger active ingredient; 18-24 wt% sucrose; dextrin 14-20 wt%; Ssanghwacha 5-10 wt%; Pear juice concentrate 2-5% by weight; 1 to 2% by weight of Sulfuric Acid Extract; Licorice extract 1-2% by weight; 0.5 to 1% by weight of vitamin C; containing, the herbal extract, first washing ginger with lukewarm water; steaming the first washed ginger in a steamer at 90-95° C. for 35-50 minutes; Primary drying of the steamed ginger in a hot air dryer having a temperature of 50 to 60° C. for 5 to 7 hours; smoking the dried ginger for 1 to 3 hours; second washing the smoked ginger with cold water; Secondary drying of the second washed smoked ginger in a hot air dryer at a temperature of 50 to 60° C. for 2 to 3 hours; for cooking meat containing smoked ginger, characterized in that it includes the prepared smoked ginger Korean herbal extract' is presented.
하지만 상기한 바처럼 훈제생강을 포함하는 육류 조리용 한방진액의 경우에는 많은 수의 재료를 함께 사용함에 따라 제조원가 상승과 함께 제조의 어려움 또한 지니고 있으며, 특히 제조의 복잡함과 생강의 영양소를 파괴하지 않은 상태에서 진저올의 성분이 더욱더 가중 추출될 수 없는 애로가 있다.However, as described above, in the case of oriental herbal extract for meat cooking containing smoked ginger, as a large number of ingredients are used together, manufacturing cost increases and manufacturing difficulties are also encountered. There is a difficulty that the components of gingerol cannot be extracted with more weight in the state.
상기와 같은 종래의 문제점들을 근본적으로 개선하기 위한 본 발명의 목적은, 생강의 영양소를 거의 파괴하지 않은 채 생강의 진액을 효과적으로 얻어냄으로써 생강 진액의 섭취를 통한 혈중 콜레스테롤 농도저하 · 천식증상 · 관절염 완화는 물론, 항암 및 항균효과와 함께 찬 기운을 없애고 몸을 따뜻하게 하여 기관지염과 목감기 등에 효과가 발휘되도록 하면서도 진저롤(gingerol)의 성분들이 효율적으로 배가(倍加)되어 추출될 수 있도록 한 생강 진액의 제조방법을 제공하려는데 있다.It is an object of the present invention to fundamentally improve the conventional problems as described above, by effectively obtaining the ginger extract without destroying the nutrients of the ginger. Of course, with anti-cancer and antibacterial effects, it removes cold energy and warms the body so that it is effective for bronchitis and sore throat, while the ingredients of gingerol are efficiently doubled and extracted. I'm trying to provide a way.
상기 목적을 달성하기 위한 본 발명에 따르면, 생강 진액의 제조방법을 형성함에 있어서: 세척과 깨끗한 손질을 통해 껍질이 자동 제거된 생강을 분쇄하여 액상의 착즙액을 생성하는 착즙단계; 상기 착즙단계의 착즙액을 수집통에 수용한 뒤 일정시간 침전시켜 착즙액에 포함된 녹말성분을 제거하는 침전단계; 상기 침전단계의 녹말성분이 제거된 착즙액을 일정온도로 가열하고, 가열된 착즙액에 꿀과 설탕을 함께 믹싱(mixing)하여 생강혼합액을 조성하는 교반단계; 상기 교반단계의 생강혼합액을 추가로 가열한 후 재차 교반하고 숙성하여 생강숙성액을 형성하는 숙성단계; 상기 숙성단계의 생강숙성액을 가열하여 내부에 포함된 세균 등의 유해미생물을 제거하는 살균단계; 및 상기 살균단계의 생강숙성액을 여과시켜 생강 진액을 완성하고 개별 패킹하는 포장단계를 포함하여 이루어지는 것을 특징으로 한다.According to the present invention for achieving the above object, in forming a method for producing ginger extract: a juicing step of pulverizing ginger whose skin has been automatically removed through washing and clean care to produce a liquid juice; A precipitation step of accommodating the juice of the juice step in a collection container and then precipitating it for a certain period of time to remove the starch component contained in the juice; A stirring step of heating the juice from which the starch component of the precipitation step has been removed to a predetermined temperature, and mixing honey and sugar with the heated juice to form a ginger mixture; Aging step of further heating the ginger mixture in the stirring step, stirring again and aging to form a aged ginger solution; A sterilization step of heating the aged ginger solution of the aging step to remove harmful microorganisms such as bacteria contained therein; and a packaging step of filtering the aged ginger solution in the sterilization step to complete the ginger extract and individually packing.
이때, 본 발명의 상기 침전단계에서는 수집통에 수용된 착즙액을 약 200∼300kg 기준으로 1∼2시간가량 침전하고, 가라앉은 녹말성분만을 제거하는 것을 특징으로 한다.At this time, in the precipitation step of the present invention, the juice contained in the collection bin is precipitated for 1 to 2 hours based on about 200 to 300 kg, and only the submerged starch component is removed.
또 본 발명에 따른 상기 교반단계에서는 녹말성분이 제거된 착즙액을 약 95∼98℃ 내외의 온도로 10분가량 가열하고, 숙성단계에서는 생강혼합액을 약 95∼98℃내외의 온도로 5분가량 추가로 더 가열한 다음, 약 65∼70℃의 온도로 약 4∼6시간가량 교반 숙성하는 것을 특징으로 한다.In addition, in the stirring step according to the present invention, the juice from which starch has been removed is heated for about 10 minutes at a temperature of about 95 to 98° C., and in the aging step, the ginger mixture is heated to a temperature of about 95 to 98° C. for about 5 minutes. After further heating, it is characterized by stirring and aging at a temperature of about 65 to 70° C. for about 4 to 6 hours.
또한, 본 발명의 상기 교반단계에서는 착즙액 70∼75wt%와 꿀 5∼10wt% 및 설탕 15∼20wt%를 서로 혼합하여 교반하되, 설탕은 비정제 설탕을 사용하도록 하는 것을 특징으로 한다.In addition, in the stirring step of the present invention, 70 to 75 wt% of the juice, 5 to 10 wt% of honey, and 15 to 20 wt% of sugar are mixed and stirred, but the sugar is characterized in that unrefined sugar is used.
또 본 발명의 상기 살균단계에서는, 생강숙성액을 약 80∼90℃내외의 온도로 10분가량 가열하여 내부에 포함된 세균 등의 유해미생물을 제거하도록 하는 것을 특징으로 한다.In addition, in the sterilization step of the present invention, the aged ginger solution is heated to a temperature of about 80 to 90° C. for about 10 minutes to remove harmful microorganisms such as bacteria contained therein.
한편, 이에 앞서 본 명세서 및 특허청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.On the other hand, prior to this, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and the inventor should understand the concept of the term in order to explain his invention in the best way. Based on the principle that it can be appropriately defined, it should be interpreted as meaning and concept consistent with the technical idea of the present invention. Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all the technical spirit of the present invention, so at the time of the present application, various It should be understood that there may be equivalents and variations.
이러한 본 발명에 따르면, 생강의 영양소를 거의 파괴하지 않은 채 생강의 진액을 효과적으로 얻어냄으로써 생강 진액의 섭취를 통한 혈중 콜레스테롤 농도저하 · 천식증상 · 관절염 완화는 물론, 항암 및 항균효과와 함께 찬 기운을 없애고 몸을 따뜻하게 하여 기관지염과 목감기 등에 효과가 발휘되도록 하면서도 진저롤(gingerol)의 성분들이 효율적으로 배가(倍加)되어 추출될 수 있도록 하는 효과를 제공한다.According to the present invention, by effectively obtaining the ginger extract without destroying the nutrients of ginger, the intake of ginger extract not only lowers blood cholesterol concentration, relieves asthma symptoms, and arthritis, but also relieves cold energy with anticancer and antibacterial effects. It provides the effect that the ingredients of gingerol can be efficiently doubled and extracted while removing it and warming the body so that it is effective for bronchitis and sore throat.
도 1은 본 발명에 따른 생강 진액의 제조방법을 나타내는 블록도1 is a block diagram showing a method for producing ginger extract according to the present invention;
이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예를 상세하게 설명한다.Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.
본 발명은 생강 진액의 제조방법에 관련되며 착즙단계(S10) · 침전단계(S20) · 교반단계(S30) · 숙성단계(S40) · 살균단계(S50) · 포장단계(S60) 등을 주요 구성으로 한다.The present invention relates to a method for producing ginger extract and mainly consists of juicing step (S10) · precipitation step (S20) · stirring step (S30) · ripening step (S40) · sterilization step (S50) · packaging step (S60), etc. do it with
본 발명에 따른 착즙단계(S10)는 세척과 깨끗한 손질을 통해 껍질이 자동 제거된 생강을 분쇄하여 액상의 착즙액을 생성(生成)한다. 이러한 착즙단계(S10)에서는 생(生) 생강을 세척하면서 생강의 껍질이 자연스럽게 제거되도록 한다. 이렇게 껍질이 제거된 (生) 생강을 착즙기를 통해 분쇄하여 액상의 착즙액을 생성하게 되는데, 이때 깨끗하게 손질해서 건조시킨 것도 사용할 수 있지만 물기를 머금은 (生) 생강을 사용하여 착즙액을 형성할 수도 있다.In the juicing step (S10) according to the present invention, a liquid juice is generated by grinding ginger whose skin has been automatically removed through washing and clean trimming. In this juicing step (S10), the skin of ginger is naturally removed while washing raw ginger. In this way, the peeled (raw) ginger is crushed through a juicer to produce a liquid juice. have.
또, 본 발명에 따른 침전단계(S20)에서는 상기 착즙단계(S10)의 착즙액을 수집통에 수용한 뒤 일정시간 침전시켜 착즙액에 포함된 녹말성분을 제거한다. 침전단계(S20)는 착즙액 상에 포함되어 있는 녹말성분을 제거하기 위해 실시하는데, 착즙액을 수집통에 수용한 상태에서 일정시간을 침전시켜 제거하게 된다.In addition, in the precipitation step (S20) according to the present invention, the juice of the juice step (S10) is accommodated in a collection container and then precipitated for a predetermined time to remove the starch component contained in the juice solution. The precipitation step (S20) is performed to remove the starch component contained in the juice liquid, and is removed by precipitating the juice liquid for a certain period of time while accommodating it in the collection container.
그리고 상기한 침전단계(S20)에서는 수집통에 수용된 착즙액을 약 200∼300kg 기준으로 약 1∼2시간가량 침전하고, 가라앉은 녹말성분만을 제거하는 것을 특징으로 한다. 즉, 상기한 침전단계(S20)의 착즙액은 가라앉은 녹말성분만을 제거하게 되는데, 이때 수집통에 수용된 착즙액의 200∼300kg 기준으로 약 1∼2시간 침전한다. 좀 더 설명하면, 수집통의 착즙액이 200∼300kg가량일 때 1∼2시간가량 침전시켜 녹말성분만을 제거하는 것이 바람직하다는 것이며, 그 이상일 경우 예컨대 수집통의 착즙액이 400∼600kg가량일 때는 2∼4시간가량 침전시켜 녹말성분만을 제거할 수 있다는 것이다.(200∼300kg 이하일 경우, 침전시간을 좀 더 줄여도 됨) 이처럼 침지시간에 의해 착즙액의 하부에 녹말성분만 가라앉게 됨에 따라 상부의 착즙액만을 확보하여 사용한다. 따라서 침전단계(S20)는 녹말성분과 착즙액을 분리시키는 과정으로서 200∼300kg 기준으로 1∼2시간 침전하지만 착즙액의 양이 많고 적음에 따라 침전 시간도 함께 증감될 수 있음은 물론이다.And in the precipitation step (S20), the juice contained in the collection bin is precipitated for about 1 to 2 hours based on about 200 to 300 kg, and only the submerged starch component is removed. That is, the juice of the precipitation step (S20) removes only the submerged starch component, and at this time, it settles for about 1 to 2 hours based on 200 to 300 kg of the juice contained in the collection container. More specifically, when the juice in the collection bin is about 200 to 300 kg, it is desirable to remove only the starch component by precipitating it for 1 to 2 hours. This means that only the starch component can be removed by precipitating it for about 2 to 4 hours. (If the weight is 200 to 300 kg or less, the precipitation time can be further reduced.) Secure and use only the juiced liquid. Therefore, the precipitation step (S20) is a process of separating the starch component and the juice liquid, and it is precipitated for 1-2 hours based on 200 to 300 kg, but as the amount of the juice liquid is large and small, the precipitation time may also increase or decrease.
또, 본 발명에 따른 교반단계(S30)에서는 상기 침전단계(S20)의 녹말성분이 제거된 착즙액을 약 95∼98℃ 내외의 온도로 10분가량 가열하고, 가열된 착즙액 상에 꿀과 설탕을 함께 교반하여 생강혼합액을 조성한다. 이러한 교반단계(S30)에서는 상술한 침전단계(S20)의 착즙액 상에 녹말성분만 가라앉게 됨에 따라 상부의 착즙액만을 분리시켜 일정온도로 가열하면서 꿀과 설탕을 함께 교반하여 생강혼합액을 형성하게 된다.In addition, in the stirring step (S30) according to the present invention, the juice from which the starch component of the precipitation step (S20) has been removed is heated for about 10 minutes at a temperature of about 95 to 98°C, and honey and Stir together sugar to form a ginger mixture. In this stirring step (S30), as only the starch component sinks on the juice of the precipitation step (S20), only the juice at the top is separated and heated to a certain temperature while stirring honey and sugar to form a ginger mixture. do.
그리고 본 발명에 따른 숙성단계(S40)에서는 상기 교반단계(S30)의 생강혼합액을 추가로 가열한 후 교반하면서 숙성하여 생강숙성액을 형성한다. 숙성단계(S40)는 교반단계(S30)에서 가열된 착즙액에 꿀과 설탕을 함께 교반하면서 가열하여 숙성함으로써 생강숙성액을 형성하게 된다.And in the aging step (S40) according to the present invention, the ginger mixture in the stirring step (S30) is further heated and then aged while stirring to form an aged ginger solution. In the aging step (S40), the juice heated in the stirring step (S30) is heated and aged while stirring together honey and sugar to form an aged ginger solution.
이때, 상기 교반단계(S30)에서는 녹말성분이 제거된 착즙액을 약 95∼98℃내외의 온도로 10분가량 가열하고, 숙성단계(S40)에서는 생강혼합액을 약 95∼98℃의 온도로 5분가량 추가로 재 가열한 다음, 약 65∼70℃내외의 온도로 약 4∼6시간가량 더 교반 숙성하는 것을 특징으로 한다. 이처럼 교반단계(S30)에서 침전단계(S20)의 녹말성분이 제거된 착즙액을 약 95∼98℃내외의 온도로 10분가량 가열하는 과정에서 꿀과 설탕을 함께 교반하도록 하여 생강혼합액을 형성하고, 숙성단계(S40)에서는 생강혼합액을 재차 95∼98℃의 온도로 5분간 추가 가열한 다음, 65∼70℃의 온도로 4∼6시간가량 교반 숙성시키되 낮은 온도에서 장시간 교반 숙성하게 됨에 따라 착즙액 상에 꿀과 설탕이 농축된 상태에서 숙성된 생강숙성액이 조성된다.At this time, in the stirring step (S30), the juice from which the starch component has been removed is heated for about 10 minutes at a temperature of about 95 to 98 ° C., and in the aging step (S40), the ginger mixture is heated to a temperature of about 95 to 98 ° C. After reheating for an additional minute or so, it is characterized in that it is further stirred and aged at a temperature of about 65 to 70° C. for about 4 to 6 hours. In this way, in the stirring step (S30), in the process of heating the juice from which the starch component of the precipitation step (S20) has been removed to a temperature of about 95 to 98 ° C. for about 10 minutes, the honey and sugar are stirred together to form a ginger mixture. , in the aging step (S40), the ginger mixture is further heated at a temperature of 95 to 98 ° C for 5 minutes, and then stirred and aged at a temperature of 65 to 70 ° C for 4 to 6 hours, but the juice is aged with stirring at a low temperature for a long time. Aged ginger juice is prepared in a state where honey and sugar are concentrated in the liquid phase.
또한, 상기 교반단계(S30)에서는 착즙액 70∼75wt%와 꿀 5∼10wt% 및 설탕 15∼20wt% 내외를 서로 혼합하여 교반하되, 설탕은 비정제 설탕(非精製 雪糖)을 사용하도록 한다. 이처럼 교반단계(S30)에서는 착즙액과 꿀 및 설탕을 서로 혼합하여 교반하는데, 이때 착즙액 70∼75wt%와 꿀 5∼10wt% 및 설탕 15∼20wt%내외를 서로 혼합 교반하면서 95∼98℃의 온도에서 10분간 가열하게 되면 따뜻한 온도의 착즙액 상에 꿀과 설탕이 함께 교반된 생강혼합액이 조성된다. 이때 사용되는 비정제 설탕은 화학적인 정제과정을 거치지 않은 설탕을 의미하는데, 사탕수수 줄기나 뿌리 등에서 짜낸 즙을 끓여 농축시킨 당밀(molasses)로부터 만들어진다. 비정제 설탕에 경우에는 뇌 기능 활성화 및 세로토닌이 분비되고, 신체의 에너지원으로 쓰이면서 감미료 기능도 발휘하지만, 정제된 설탕의 경우에는 여러 부작용과 함께 건강을 해칠 수 있기에 본 발명에서는 비정제 설탕을 사용함으로써 맛과 건강을 함께 도모할 수 있도록 한다.In addition, in the stirring step (S30), 70 to 75 wt% of the juice, 5 to 10 wt% of honey, and 15 to 20 wt% of sugar are mixed and stirred with each other, but unrefined sugar is used as the sugar. . In this way, in the stirring step (S30), the juice, honey, and sugar are mixed and stirred, and at this time, 70 to 75 wt% of the juice, 5 to 10 wt% of honey, and 15 to 20 wt% of sugar are mixed and stirred with each other at a temperature of 95 to 98 ° C. When heated at a temperature for 10 minutes, a ginger mixture in which honey and sugar are stirred is formed on the juice of a warm temperature. The unrefined sugar used here refers to sugar that has not undergone a chemical refining process, and is made from molasses, which is concentrated by boiling the juice extracted from the stems or roots of sugar cane. In the case of unrefined sugar, brain function is activated and serotonin is secreted, and while it is used as an energy source for the body, it also exerts a sweetener function. By using it, taste and health can be promoted together.
본 발명에 따른 상기 살균단계(S50)에서는 상기한 숙성단계(S40)의 생강숙성액을 가열하여 내부에 포함된 각종 세균 및 바이러스 등의 유해미생물을 유효적절하게 제거하도록 한다. 살균단계(S50)는 생강숙성액의 유해미생물을 살균하는 것으로서, 생강숙성액의 내부에 포함된 세균 등의 가종 유해미생물을 제거하여 보다 안전한 섭취가 가능하도록 한다.In the sterilization step (S50) according to the present invention, the ginger aged liquid in the aging step (S40) is heated to effectively remove harmful microorganisms such as various bacteria and viruses contained therein. The sterilization step (S50) is to sterilize harmful microorganisms in the aged ginger liquid, and it enables safer ingestion by removing pseudo harmful microorganisms such as bacteria contained in the aging ginger liquid.
이때 상기 살균단계(S50)에서는 생강숙성액을 약 80∼90℃내외의 온도로 10분가량 가열하여 유해미생물을 제거토록 한다. 즉, 생강숙성액에 80∼90℃의 온도로 10분간 가열하면서 살균하게 되는데, 이때 생강숙성액의 양에 따라 온도와 시간을 적절하게 조절할 수 있지만, 상기한 10분가량은 전술한 착즙액이 200∼300kg 기준일 때를 상정한 것이다.At this time, in the sterilization step (S50), the aged ginger solution is heated to a temperature of about 80 to 90° C. for about 10 minutes to remove harmful microorganisms. That is, it is sterilized by heating the aged ginger solution at a temperature of 80 to 90 ° C for 10 minutes. It is assumed that the standard is 200-300 kg.
또한, 본 발명에 따른 포장단계(S60)는 상기 살균단계(S50)의 생강숙성액을 여과시켜 생강 진액을 완성한 상태에서 포장하는 것을 특징으로 한다. 포장단계(S60)는 살균을 마친 생강숙성액을 여과함에 따라 내부에 포함되어 있는 불순물을 재차 제거하여 생강 진액을 완성하게 되고, 이를 개별적인 진공 포장 등을 시행할 때, 착즙액 상에 꿀과 설탕이 포함되어 있어 생강 진액의 경화가 발생할 수 있기 때문에 무 기압 회전방식을 통해 생강 진액을 연속 순환시켜 배출하여 개별 포장함으로써 생강 진액의 경화를 방지하도록 한다.In addition, the packaging step (S60) according to the present invention is characterized in that the ginger juice in the sterilization step (S50) is filtered and packaged in a completed state. In the packaging step (S60), as the sterilized aged ginger juice is filtered, impurities contained therein are removed again to complete the ginger extract, and when individual vacuum packaging is performed, honey and sugar on the juice Since ginger extract may harden due to its inclusion, the ginger extract is continuously circulated through a non-atmospheric rotation method to be discharged and individually packaged to prevent hardening of the ginger extract.
이러한 본 발명에 따르면, 생강의 영양소를 거의 파괴하지 않은 채 생강의 진액을 효과적으로 얻어냄으로써 생강 진액의 섭취를 통한 혈중 콜레스테롤 농도저하 · 천식증상 · 관절염 완화는 물론, 항암 및 항균효과와 함께 찬 기운을 없애고 몸을 따뜻하게 하여 기관지염과 목감기 등에 효과가 발휘되도록 하면서도 진저롤(gingerol)의 성분들이 효율적으로 배가(倍加)되어 추출될 수 있도록 하는 효과를 제공한다.According to the present invention, by effectively obtaining the ginger extract without destroying the nutrients of ginger, the intake of ginger extract not only lowers blood cholesterol concentration, relieves asthma symptoms, and arthritis, but also relieves cold energy with anticancer and antibacterial effects. It provides the effect that the ingredients of gingerol can be efficiently doubled and extracted while removing it and warming the body so that it is effective for bronchitis and sore throat.
본 발명은 기재된 실시예에 한정되는 것은 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명하다. 따라서 그러한 변형예 또는 수정예들은 본 발명의 특허청구범위에 속한다 해야 할 것이다.The present invention is not limited to the described embodiments, and it is apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. Accordingly, it should be said that such variations or modifications fall within the scope of the claims of the present invention.
S10: 착즙단계
S20: 침전단계
S30: 교반단계
S40: 숙성단계
S50: 살균단계
S60: 포장단계S10: Juicing step S20: Precipitation step
S30: stirring step S40: aging step
S50: Sterilization step S60: Packaging step
Claims (5)
세척과 깨끗한 손질을 통해 껍질이 자동 제거된 생강을 분쇄하여 액상의 착즙액을 생성하는 착즙단계(S10);
상기 착즙단계(S10)의 착즙액을 수집통에 수용한 뒤 일정시간 침전시켜 착즙액에 포함된 녹말성분을 제거하는 침전단계(S20);
상기 침전단계(S20)의 녹말성분이 제거된 착즙액을 일정온도로 가열하고, 가열된 착즙액에 꿀과 설탕을 함께 믹싱(mixing)하여 생강혼합액을 조성하는 교반단계(S30);
상기 교반단계(S30)의 생강혼합액을 추가로 가열한 후 재차 교반하고 숙성하여 생강숙성액을 형성하는 숙성단계(S40);
상기 숙성단계(S40)의 생강숙성액을 가열하여 내부에 포함된 세균 등의 유해미생물을 제거하는 살균단계(S50); 및
상기 살균단계(S50)의 생강숙성액을 여과시켜 생강 진액을 완성하고 개별 패킹하는 포장단계(S60);를 포함하여 이루어지는 것을 특징으로 하는 생강 진액의 제조방법In forming a method for preparing ginger extract:
A juicing step (S10) of pulverizing ginger from which the peel has been automatically removed through washing and clean trimming to generate a liquid juice (S10);
A precipitation step (S20) of accommodating the juice of the juice step (S10) in a collection container and then precipitating it for a certain period of time to remove the starch component contained in the juice solution;
A stirring step (S30) of heating the juice from which the starch component of the precipitation step (S20) has been removed to a certain temperature, and mixing honey and sugar together with the heated juice (S30);
Aging step (S40) of further heating the ginger mixture in the stirring step (S30) and then stirring and aging again to form a aged ginger solution;
A sterilization step (S50) of heating the aged ginger solution of the aging step (S40) to remove harmful microorganisms such as bacteria contained therein; and
A method for producing ginger extract, comprising: filtering the aged ginger liquid in the sterilization step (S50) to complete the ginger extract and individually packing (S60);
상기 침전단계(S20)에서는 수집통에 수용된 착즙액을 약 200∼300kg 기준으로 1∼2시간가량 침전하고, 가라앉은 녹말성분만을 제거하는 것을 특징으로 하는 생강 진액의 제조방법According to claim 1,
In the precipitation step (S20), the juice contained in the collection bin is precipitated for 1 to 2 hours based on about 200 to 300 kg, and only the sunken starch component is removed.
상기 교반단계(S30)에서는 녹말성분이 제거된 착즙액을 약 95∼98℃내외의 온도로 10분가량 가열하고, 숙성단계(S40)에서는 생강혼합액을 약 95∼98℃내외의 온도로 5분가량 추가로 더 가열한 다음, 약 65∼70℃내외의 온도로 약 4∼6시간가량을 교반 숙성하는 것을 특징으로 하는 생강 진액의 제조방법According to claim 1,
In the stirring step (S30), the juice from which starch has been removed is heated for about 10 minutes at a temperature of about 95 to 98°C, and in the aging step (S40), the ginger mixture is heated to a temperature of about 95 to 98°C for 5 minutes. Method for producing ginger extract, characterized in that after further heating to about 4 to 6 hours at a temperature of about 65 to 70 ° C.
상기 교반단계(S30)에서는 착즙액 70∼75wt%와 꿀 5∼10wt% 및 설탕 15∼20wt%내외를 서로 혼합하여 교반하되, 설탕은 비정제 설탕(非精製雪糖)을 사용하도록 하는 것을 특징으로 하는 생강 진액의 제조방법According to claim 1,
In the stirring step (S30), 70 to 75 wt% of the juice, 5 to 10 wt% of honey, and 15 to 20 wt% of sugar are mixed and stirred with each other, but unrefined sugar is used as the sugar Method for producing ginger extract with
상기 살균단계(S50)에서는 생강숙성액을 약 80∼90℃내외의 온도로 10분가량 가열하여 내부에 포함된 세균 등의 유해미생물을 제거하도록 하는 것을 특징으로 하는 생강 진액의 제조방법
According to claim 1,
In the sterilization step (S50), the ginger extract is heated to a temperature of about 80 to 90° C. for about 10 minutes to remove harmful microorganisms such as bacteria contained therein.
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| KR101243449B1 (en) * | 2011-11-11 | 2013-03-25 | 김인숙 | Ginger drink manufacturing method |
| KR20160036212A (en) * | 2014-09-25 | 2016-04-04 | 박경숙 | fermented ginger and the method using the same |
| KR20160060871A (en) * | 2014-11-20 | 2016-05-31 | 김성춘 | Method for Preparing Ginger Tea and Ginger Tea Composition thereof |
| KR101736809B1 (en) | 2015-03-24 | 2017-05-17 | 아름다운영농조합법인 | Method for preparing fermented ginger tea composition |
| KR20190059346A (en) * | 2017-11-22 | 2019-05-31 | 김성춘 | Manufacturing method of high concentrated ginger juice |
| KR102175981B1 (en) | 2020-07-07 | 2020-11-06 | 김성윤 | Extract of Herb Medicine comprising Smoked Ginger For Cooking Meat And Manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101243449B1 (en) * | 2011-11-11 | 2013-03-25 | 김인숙 | Ginger drink manufacturing method |
| KR20160036212A (en) * | 2014-09-25 | 2016-04-04 | 박경숙 | fermented ginger and the method using the same |
| KR20160060871A (en) * | 2014-11-20 | 2016-05-31 | 김성춘 | Method for Preparing Ginger Tea and Ginger Tea Composition thereof |
| KR101736809B1 (en) | 2015-03-24 | 2017-05-17 | 아름다운영농조합법인 | Method for preparing fermented ginger tea composition |
| KR20190059346A (en) * | 2017-11-22 | 2019-05-31 | 김성춘 | Manufacturing method of high concentrated ginger juice |
| KR102175981B1 (en) | 2020-07-07 | 2020-11-06 | 김성윤 | Extract of Herb Medicine comprising Smoked Ginger For Cooking Meat And Manufacturing method thereof |
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