KR20220096321A - Manufacturing method of sherbet using coriander or ginger - Google Patents

Abstract

Since a method for producing sherbet using coriander or ginger according to the present invention produces sherbet without adding a fruit-flavored synthetic flavoring agent, the present invention can provide consumers with sherbet which is good for the body, and especially the consumers can consume the efficacy of coriander or ginger together when eating sherbet as a dessert. In addition, the coriander sherbet or ginger sherbet of the present invention can provide various tastes to foreigners as well as Koreans, and allows the consumers to easily access sherbet for dessert with the familiar taste of coriander or ginger.

Description

Manufacturing method of sherbet using coriander or ginger

The present invention relates to a method for producing sherbet using coriander or ginger, and more particularly, using coriander or ginger, which is a different material of sherbet, to give a characteristic to sherbet and to allow foreigners to experience various tastes as well as Koreans. It relates to a method for producing sherbet using coriander or ginger.

In general, sherbet refers to a beverage in which ice crystals such as ice grains or ice powder are mixed in a predetermined ratio in a liquid beverage. This allows you to enjoy a cooler drink in summer and enjoy the process of melting ice in the drink. Such sherbet is generally prepared by crushing ice made of water into a powder, and then adding a soft drink such as cider or a fruit juice such as fruit juice to the ice powder.

However, since conventional sherbet uses a lot of fruit-flavored synthetic flavorings or citrus fruits, it is difficult to find advantages in terms of nutrition. Also, since the fruits used in the production of sherbet are limited, consumers have no choice but to encounter similar types of sherbet. There are no downsides.

On the other hand, coriander (scientific name: Coriandrum sativum L. ) was introduced to Europe by the Romans and then used for storage of meat. Today, cilantro is widely used around the world, especially in Thailand, India, China and Europe. The fragrance is excellent and it is effective in getting rid of the fishy smell. In the East, fresh ones are preferred, and in the West, seeds are used. All of the unique flavors of Southeast Asian food come from coriander. The leaves have a pungent odor, and the dried seeds give off a sweet and spicy citrus taste and aroma. The seeds are mainly used in fish and poultry and vegetable dishes, and are sometimes flavored with finely ground coriander seeds before roasting sausages, curry and meat. In addition, coriander leaves are added at the end of cooking or sprinkled over the finished dish, and young leaves are added to green salad, and chopped into salad dressing or mayonnaise. Medically, coriander is known to stimulate the appetite and promote digestion when chewed or taken in tea, and also serves to reduce gas and stomach pain in the stomach and abdomen.

On the other hand, ginger (Ginger, scientific name: Zingiber officinale ) is estimated to have originated in southeastern Asia, and its rhizome has a fragrant and tangy taste, so it is used as a seasoning for food, spices, and medicines. Ginger is mainly propagated by cutting rhizomes. When harvesting, the rhizomes are lifted out of the soil, washed thoroughly, and dried in the sun. Their shape is not uniform as they are branched or split like a palm. Color varies from dark yellow to light brown to pale pale yellow. Since this ginger is made of a cork layer, it is not easily peeled off, but it may be partially peeled off. In addition, ginger contains about 2% essential oil, the main component of which is zingiberene, and zingerone has a tingling taste. It is extracted and used to make food and perfume. As a spice, ginger has a slightly bitter taste and is usually dried and ground for use in bread, confectionery, curry dishes, sauces, pickles, and ginger ale. The fresh rhizome of green ginger is used for cooking. The peeled rhizomes are boiled and pickled in syrup, and in some regions, including Japan, they are sliced and eaten during meals to clear the palate. Ginger is also used as a medicine to treat flatulence and abdominal pain.

Various products such as ginger tea, ginger juice, ginger extract, and fermented ginger have been developed using such ginger, but no sherbet using ginger has been developed so far, so technology development of ginger sherbet is urgently needed. Accordingly, the present inventors continued research to develop ginger sherbet as well as sherbet using coriander, leading to the present invention.

Laid-Open Patent Publication No. 10-2008-0108827 (Publication date: December 16, 2008, method of manufacturing Hongshi sorbet) Laid-Open Patent Publication No. 10-2005-0106553 (published date: November 10, 2005, method for manufacturing sherbet beverage, apparatus and supercooling apparatus for beverage) Laid-Open Patent Publication No. 10-2014-0143592 (Publication Date: December 17, 2014, Fruit Bing and Red Bean Bingsu)

An object of the present invention is to provide a method for manufacturing sherbet using different materials, coriander and ginger.

Another object of the present invention is to provide coriander sherbet and ginger sherbet made by the above manufacturing method.

According to the method of manufacturing sherbet using coriander according to the present invention, 1 root of coriander is washed, and then sugar 2T, lemon juice 2T, and 1/3 can of cider are put in a conventional blender and ground, then sieved through a sieve, and this is again It is characterized in that it comprises a step of repeating mixing every 30 minutes to control the texture of the sherbet, put it in the freezer and freeze it.

In addition, in the method for manufacturing sherbet using ginger according to the present invention, ground ginger 1T, sugar 2T, lemon juice 2T, and 1/3 can of cider are put in a conventional blender and ground, then filtered through a sieve, and put in the freezer again It is characterized in that it comprises a step of repeating mixing every 30 minutes to control the texture of the sherbet.

The method for producing sherbet using coriander or ginger according to the present invention can provide sherbet that is good for the body to consumers because sherbet is prepared without adding a fruit-flavored synthetic flavoring agent. It has the advantage of being able to consume both the efficacy of ginger and the efficacy of ginger.

In addition, the coriander sherbet or ginger sherbet of the present invention can provide a variety of tastes to foreigners as well as the taste of Koreans, and has the effect of making it easier to access sherbet for dessert by promoting the familiar taste of coriander or ginger to them.

1 is a view sequentially showing a method of manufacturing a sherbet using cilantro according to a preferred embodiment of the present invention.
Figure 2 is a photograph of coriander sherbet made by the manufacturing method shown in Figure 1.
3 is a view sequentially showing a method of manufacturing a sherbet using ginger according to another embodiment of the present invention.
Figure 4 is a photograph of the ginger sherbet made by the manufacturing method shown in Figure 3.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the detailed description to be described later, one representative embodiment of the present invention will be presented in order to achieve the above-described technical problems, and other embodiments that may be presented as the present invention are replaced by descriptions in the configuration of the present invention.

{Example 1]

1 is a view sequentially showing a method of manufacturing a sherbet using coriander according to a preferred embodiment of the present invention, and FIG. 2 shows a coriander sherbet made by the manufacturing method shown in FIG. It's a photo.

Referring to FIG. 1 , the method for producing coriander sherbet of the present invention includes washing coriander and preparing ingredients, putting coriander, lemon juice, sugar, and cider in a conventional blender, grinding the ingredients with a blender, and sieving it through a sieve. It consists of a step of filtering, a step of putting it in the freezer, and a step of taking it out and stirring it every 30 minutes.

That is, after washing 1 coriander root, prepare 2T sugar, 2T lemon juice, and 1/3 can of cider. Next, put 1 washed coriander root, 2T each of sugar and lemon juice, and 1/3 can of cider in a conventional blender and grind (ie, mix).

Thereafter, the mixed ingredients are poured through a sieve to filter the residue, and only juice is extracted, and then the juice is put in a freezer to freeze (ie, cool). At this time, in the present invention, the texture of the sherbet can be adjusted by repeating mixing every 30 minutes when the juice caught on a sieve is frozen in the freezer, and this can be done by mixing the juice once or several times every 30 minutes according to the preferences of consumers. can proceed.

As described above, the prepared coriander sherbet of the present invention has a light green color as shown in FIG. 2 , and consumers can consume the effect of coriander as it is when eating sherbet as a dessert.

{Example 2}

3 is a view sequentially showing a method of manufacturing sherbet using ginger according to another preferred embodiment of the present invention, and FIG. 4 is a photograph showing the ginger sherbet made by the manufacturing method shown in FIG. to be.

As shown in FIG. 3, the method for producing ginger sherbet according to the present invention includes the steps of preparing ground ginger and various ingredients, adding ground ginger, lemon juice, sugar, and cider to a conventional blender, and using the blender each It consists of a step of grinding and sieving the ingredients, a step of putting it in the freezer to freeze, and a step of taking it out every 30 minutes and repeating mixing.

Specifically, 1T ground ginger, 2T sugar, 2T lemon juice, and 1/3 can of cider are put in a conventional blender and mixed, and then filtered through a sieve to filter out the residue and extract only the juice, then put the juice in the freezer and freeze.

At this time, in the present invention, the texture of the ginger sherbet can be adjusted by repeating mixing every 30 minutes when the juice caught on a sieve is frozen in the freezer, and this can be done by mixing every 30 minutes once or several times according to consumers' preferences. can proceed across.

As described above, the prepared ginger sherbet of the present invention has a yellow color as shown in FIG. 4 , and consumers can ingest the effect of ginger as it is when eating sherbet as a dessert.

Claims (2)

In the manufacturing method of sherbet using coriander,
After washing 1 coriander root, grind it with sugar 2T, lemon juice 2T, and 1/3 can of cider in a normal blender, sift it through a sieve, and put it back in the freezer to freeze, but repeat mixing every 30 minutes A method for producing sherbet using coriander, characterized in that it comprises the step of allowing the texture of the sherbet to be adjusted.
In the manufacturing method of sherbet using ginger,
Put 1T ground ginger, 2T sugar, 2T lemon juice, and 1/3 can of cider into a normal blender and grind it, then sift it through a sieve and put it back in the freezer to freeze it. Repeat the mixing every 30 minutes to improve the texture of the sherbet. A method for producing sherbet using ginger, characterized in that it comprises the step of making it adjustable.

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