KR20220161846A - Ginger slices and manufacturing method - Google Patents

Abstract

The present invention relates to a ginger slice with powdered garnish which puts powdered garnish on a surface of a ginger slice to alleviate spicy tastes and enhances flavors to make anyone easily eat and a manufacturing method thereof. The method comprises the steps of: (S100) cleaning ginger to slice the same; (S110) boiling the sliced ginger to make tissues of ginger slices soft; (S120) putting sugar into the ginger slices to boil down in order to enhance the storage and intake of ginger slices; (S130) adding fructose to the boiled ginger slices to boil down the same; and (S140) putting powdered garnish on the ginger slices to enhance soft textures and flavor of ginger slices.

Description

Coated ginger slices and their manufacturing method {GINGER SLICES AND MANUFACTURING METHOD}

The present invention relates to ginger slices coated with gruel and a method for manufacturing the same, and more specifically, to ginger slices coated with gruel on the surface of ginger slices to purify the spicy taste and improve the flavor so that anyone can easily consume it.

Ginger (Zingiber officinale Rosc) is a perennial herbaceous plant native to tropical and subtropical regions. It is distributed and used in various ways for food, medicine or cosmetics. Ginger is used as one of the spices with excellent palatability not only in Korea but also around the world, and its pharmacological efficacy is also recognized, so it is used as a digestive protector, nausea, abdominal pain, back pain, diarrhea, etc. treatment and disinfectant.

Ginger is mainly harvested in October-November, stored, and distributed throughout the year. The appropriate storage conditions for ginger are a temperature of 12-15 ° C and a humidity of 65-75%. In particular, ginger is sensitive to storage temperature, so low temperature damage occurs below 10 ° C, germination and mold propagation may occur above 18 ° C, and storage stability is very low due to surface drying and softening.

However, ginger, which has many useful functions as described above, is a food to be avoided by teenagers and children due to its unique stimulating taste, such as spicy and bitter, and when added directly to food or after juice is added, the amount of ginger added is limited. there is a problem

Recently, as interest in healthy natural foods has increased due to the increase in diabetes, geriatric diseases and obesity, slices or slices using fruits and vegetables are preferred again, and development of ginger and convenience ginger slices or slices is being attempted.

As such technology, Republic of Korea Patent Registration No. 10-1250009 (ginger slices and manufacturing method thereof, registered on March 27, 2013, hereinafter referred to as 'prior art') is ginger immersed in a vitamin C solution by branching. It relates to a method for reducing the spiciness of, and discloses a technique capable of providing highly palatable ginger slices with increased taste, aroma and texture and reduced spiciness.

However, in the case of the prior art as described above, the ginger was immersed in a sugar solution of oligosaccharide, fructose, and honey for a long time of 72 hours, and then the sugar-soaked ginger was retrieved and dried with hot air so that the sugar solution was sufficiently drained. In the process of long-term sugar soaking and hot air drying of ginger, there is a problem in that not only the sugar solution of ginger slices but also the effective volatile components unique to ginger are lost.

In addition, the longer the hot air drying time, the harder the ginger slices or the lower the texture, and if the hot air drying time is short, the moisture content of the ginger slices soaked in sugar for a long time is high, and spoilage by microorganisms may occur.

Republic of Korea Patent Registration No. 10-1250009

The present invention is to solve the problems of the background art, and an object of the present invention is to provide a convenient ginger sliced product with high palatability having ginger's inherent efficacy but reduced pungency.

Another object of the present invention is to coat ginger slices with gourd so that the soft texture and the taste and aroma of ginger are well combined with the taste and aroma of the gourd, so that anyone, regardless of gender or age, can conveniently consume it without feeling repulsive.

In order to achieve the above object, the present invention provides ginger slices coated with saccharide and fructose, characterized by coating the surface of ginger slices boiled down with fructose.

In addition, the present invention is a step of slicing ginger after washing (S100), a step of boiling sliced ginger slices to soften the tissue of ginger slices (S110), storage of ginger slices, and sugars in ginger slices to increase ease of intake. Adding and simmering (S120), adding fructose to the boiled ginger slices to boil (S130), and coating the ginger slices with gruel to improve the soft texture and flavor of the ginger slices (S140). It provides a method for manufacturing ginger slices coated with gauze.

The sliced ginger slices can be heated and boiled at a temperature of 100 ° C to 110 ° C to remove starch from the ginger slices and soften the tissue of the ginger slices.

In addition, in the step of adding sugar to ginger slices and boiling them down (S120), the ginger slices and sugars are mixed in a weight ratio of 1:0.3 to 1:0.7, and the step of boiling down by adding fructose (S130) is ginger slices mixed with sugars in ginger slices It may be prepared by repeatedly adding fructose in the middle of the mixture being boiled down so that the water content is 10 to 20% by weight.

In addition, a mixture of one or more selected from sugar, brown sugar, glucose, honey, xylitol, oligosaccharide, grain syrup, starch syrup, fruit sugar, D-sorbitol, stevioside, stevia, and saccharin may be applied.

In addition, extracts or concentrates of lemon, citron, tangerine, apple, pear, grape, mango, orange, strawberry, peach, blueberry, calamansi, etc. may be additionally used for fructose, and any one or more of them may be mixed. that can be applied

In addition, grain powder such as red beans, beans, sesame, black sesame, corn, white tae, seoritae, mung beans, walnuts, pine nuts, almonds, peanuts, chestnuts, cashew nuts, macadamia nut powder, turmeric, cheonma, ginseng, kudzu, Herbal medicine powder such as cinnamon and mugwort, tea powder such as green tea and puerh tea, vegetable powder, and fruit powder that can be eaten as a preference can be applied.

The present invention has the effect of providing a convenient ginger sliced product with high palatability having ginger-specific efficacy but reduced pungency.

The present invention has the effect that the soft texture and the taste and aroma of ginger are well combined with the taste and aroma of ginger by coating ginger slices with gomul, so that anyone, regardless of gender or age, can conveniently consume it without feeling repulsive.

1 is a flow chart schematically illustrating a method for manufacturing ginger slices coated with cloves according to the present invention.
Figure 2 is ginger slices and ginger slices prepared by the manufacturing method of the present invention and coated with ghee.
3 is a commercially available product.

Prior to this, the terms or words used in this specification and claims should not be construed as being limited to the usual or dictionary meaning, and the inventor appropriately uses the concept of the term in order to explain his/her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined.

Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all of the technical ideas of the present invention. It should be understood that there may be many equivalents and variations.

Figure 1 is a flow chart schematically showing a method for manufacturing ginger slices coated with flour according to the present invention, and Figure 2 is ginger slices prepared by the manufacturing method of the present invention and ginger slices coated with starch.

Ginger slices coated with ginger according to the present invention provide ginger slices that can be easily consumed by anyone, regardless of gender or age, by purifying the spicy taste of ginger by coating the surface of ginger slices boiled down with saccharide and fructose.

The present invention is a step of slicing ginger after washing (S100), boiling ginger slices (S110), adding sugar to ginger slices and boiling them down (S120), adding fructose to boiling them down (S130), and curing ginger slices It may be manufactured in the coating step (S140), and the manufacturing method will be described in detail below.

1) Step of slicing after washing ginger (S100)

This is the process of slicing after washing the ginger with clean water, placing it on a sieve to remove the water from the outer surface of the ginger.

Here, ginger of excellent quality cultivated in Seosan or Andong, Chungcheongbuk-do can be used, and in order to select ginger with a strong spicy taste and aroma, ginger with scars, sprouts, or mold was excluded. Then, after washing the soil on the surface of the selected ginger, the peel was removed, washed with clean water, and placed on a tray to remove moisture.

Next, prepare ginger slices by slicing them into a uniform thickness of about 2 to 3 mm. At this time, if the thickness of the ginger slices is too thick, it is difficult to sufficiently remove the astringent taste and spicy taste of ginger in the step described later, and if the thickness of the ginger slices is too thin, the shape of the ginger is deformed in the step described later, thereby reducing the marketability. It is preferable to slice with the thickness mentioned above.

Here, after immersing the ginger slices in water for 3 to 4 hours, dehydration may be further included. At this time, the temperature of the water used for immersion is preferably about 5 to 30 ° C, and the dehydration can be performed by placing the immersed ginger slices on a tray or the like, but is not limited thereto.

In the present invention, the reason why the ginger slices are immersed in water for 3 to 4 hours is to suppress the browning of the ginger slices and primarily to remove the starch that gives the spicy, astringent and bitter tastes of ginger.

2) Step of boiling ginger slices (S110)

Next, in the step of heating and boiling the ginger slices at a temperature of 100 ° C to 110 ° C, the starch containing the spicy and bitter taste of ginger can be removed, thereby reducing the spicy and bitter taste of the ginger slices. It has the effect of softening the tissue.

In the above step, when the ginger slices are heated to a temperature of less than 100 ° C, the ginger tissue is not softened well, making it difficult to remove the unique spicy and bitter taste of ginger, and when the ginger slices are heated at a temperature exceeding 110 ° C, ginger There is a problem that the texture and preference of the ginger slices prepared in the step to be described later are deteriorated because the tissue is rapidly softened and the tissue of the ginger slices is weakened.

However, when ginger slices are boiled at the described temperature, the spiciness and bitterness of ginger slices are removed, making it a health food that can be enjoyed by anyone, regardless of gender or age. can be granted

After rinsing the boiled ginger slices with cold water as described above, dehydrate them again. Here, the dehydration method may be used, such as a tray, but is not limited thereto.

The reason for rinsing the boiled ginger slices with cold water is that the tissue of the ginger slices, which have been excessively softened by heating, contracts and maintains a crunchy texture when chewed.

If this step is not carried out, ginger slices from which the starch is not removed are boiled down in sugar through the steps described below and become a product, and when consumed by consumers, the ginger slices made with the unremoved starch are dull and the marketability decreases. You can feel the unique spicy and bitter taste of ginger, so consumers' preference can be significantly lowered.

3) Add sugar to ginger slices and boil down (S120)

Next, as a coating step for storage of ginger slices, ease of intake by hand, and enhancement of flavor, sugars are mixed with the dried ginger slices after boiling, and the ginger slice mixture is boiled at a temperature of 100 to 150 ° C for 30 to 50 minutes. sleep while At this time, the ginger slices mixture is prepared by mixing ginger slices and sugars in a weight ratio of 1:0.3 to 1:0.7 and boiling down, and it is preferable to boil down by mixing ginger slices and sugars in a weight ratio of 1:0.4 so that sugars are lightly coated on the surface of ginger slices. .

Sugar, brown sugar, glucose, honey, xylitol, oligosaccharide, grain syrup, starch syrup, fruit sugar, D-sorbitol, stevioside, stevia, saccharin, etc. may be used as a mixture of one or more, but is not limited thereto.

Accordingly, since each type of saccharide has different characteristics, when it is boiled down in a hot liquid for a long time, the shape and form of the crystal and the water absorption capacity may be different, resulting in a difference in moisture content and soluble solid content.

In the present invention, brown sugar was selected as a saccharide and mixed with ginger slices to prepare it.

Boil the mixture of ginger slices with brown sugar, a saccharide, at a temperature of 100-150℃ for 30-50 minutes. At this time, if the boiling temperature is less than 100 ℃, there is a disadvantage that the boiling time is long, and if the boiling temperature exceeds 150 ℃, there is a problem that the ginger slices are hard, so the above range is preferable.

In addition, if the amount of brown sugar used is less than 0.3 weight ratio, the spiciness of ginger is strong and the sensory properties are deteriorated. It cannot be coated later, and the texture is deteriorated.

In the above step, the mixture of ginger slices is continuously boiled down to blow off all the moisture so that sugar crystals are formed on the ginger slices, which corresponds to products sold on the market as shown in FIG. Crystals are formed to have a hard texture.

4) Adding fructose to boil down (S130)

Next, a step (S130) of boiling down by adding fructose to the ginger slice mixture in the above step may be performed.

More specifically, when the ginger slice mixture with brown sugar added to the ginger slices is reduced to about 1/2 of the initial volume, fructose may be further added to the ginger slice mixture to be reduced.

Alternatively, it can be boiled down by repeatedly adding fructose each time the ginger slice mixture with brown sugar is boiled down at a temperature of 100 to 150 ° C.

When the fructose is repeatedly added and boiled down, the number of times fructose is added may be one or more and less than 10 times, but is not limited thereto.

However, when only brown sugar is added to the ginger slices and boiled down, the brown sugar can be melted and burned at a temperature of 100 to 150 ° C, and the burned brown sugar can be coated on the surface of the ginger slices, resulting in a bitter taste.

Therefore, if brown sugar is added to ginger slices and fructose is added in the middle of boiling, brown sugar is prevented from burning and bitter taste can be prevented, and crystal formation of brown sugar can be hindered at the beginning of the ginger slice mixture. Since the taste and aroma of fructose is coated, the flavor can be improved rather than boiled down by adding fructose after boiling down about 1/2 of the total volume of the ginger piece mixture.

Extracts or concentrates of lemon, citron, tangerine, apple, pear, grape, mango, orange, strawberry, peach, blueberry, calamansi, etc. may be additionally used as the fructose, and any one or more of them may be mixed and used. Of course, it can be, but is not limited thereto.

If fructose is added to the ginger slice mixture in advance, the formation of sugar crystals as shown on the outer surface of FIG. This indicates A in FIG. 2 .

In the present invention, the ginger slices containing brown sugar and fructose can be boiled down to a moisture content of 10 to 20% by weight without completely boiling down the ginger slices containing brown sugar and fructose to coat the curd, which is a post-process. It can be boiled down so that the moisture content of the ginger slices is 12% by weight.

In addition, boiling down the ginger slices so that the water content is 12% by weight increases the texture of the ginger slices, and can have the effect of eating ginger slices casually by anyone, regardless of gender or age, by dressing them according to the consumer's preference.

However, in order to make the texture too soft or easy to store, the moisture may be further reduced by natural drying or drying at a low temperature.

On the other hand, if the moisture content of the ginger slices is less than 10% by weight, the ginger slices may become hard and the palatability may be poor, and there may be a disadvantage that the post-process ghee may not be well coated on the surface of the ginger slices, and the moisture content may exceed 20% by weight. In this case, a too soft texture may be provided, and palatability may deteriorate.

5) Coating the ginger slices with gruel (S140)

Next, as shown in B of FIG. 2, fructose is added to the ginger slice mixture to coat the boiled ginger slices with a paste (S140).

Here, in the step of coating the ginger slices with fructose, fructose is added to the ginger slice mixture so that the moisture content of the boiled ginger slices is 10 to 20% by weight. %, sometimes the minced meat can be evenly coated on the surface of the ginger slices with little or too much, the texture of the ginger slices increases, and the taste and aroma of the ginger slices blend well with the ginger slices to show a high degree of preference.

Coating the ginger slices with curd can improve the flavor by purifying the strong spicy taste of ginger, and the moisture present in the ginger slices is covered with the curd to prevent the evaporation of moisture in the ginger slices, giving it a chewable and soft texture. Anyone of any age or gender can have the effect of consuming ginger slices without any burden.

In addition, when the garnish is coated on the surface of the ginger slices, it has the advantage of being easy to eat because it does not adhere well to the teeth by minimizing the stickiness caused by boiling down the sugars and fructose present on the surface of the ginger slices.

On the other hand, if the moisture content of the ginger slices is less than 10% by weight, the ginger slices do not have enough moisture to cover the porridge, so they become hard and have a disadvantage of poor palatability. When rubbing the gruel, the surface of the ginger slices is excessively buried, and the taste and aroma of the ginger slices do not go well with the gruel, which may reduce palatability.

The flour is red beans, beans, sesame seeds, black sesame seeds, corn, white tae, seoritae, mung beans, etc., walnuts, pine nuts, almonds, peanuts, chestnuts, cashew nuts, nut powders such as macadamia nuts, turmeric, cheonma, ginseng, kudzu, cinnamon All dried powders that can be eaten with taste, such as herbal medicine powder such as wormwood, tea powder such as green tea and puerh tea, vegetable powder and fruit powder, can be used.

In the following, the overall acceptability of the ginger slices considering the appearance, taste, texture, and aroma of the ginger slices was sensory evaluated by subjects using the ginger slices prepared according to the present invention and comparative examples.

Here, the taste refers to whether the spicy and bitter taste of ginger has been refined into the taste of the ground beef, so it feels good to eat without objection.

The subjects were 20 adult men and women and 10 children, and sensory evaluation was performed on a 5-point scale. (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad )

<Comparative example>

Commercially available ginger slices prepared by mixing ginger slices with sugar and boiling down until sugar crystals were formed were used.

<Example 1>

Among the above manufacturing methods, ginger slices prepared from the step of slicing ginger after washing (S100) to the step of boiling down by adding fructose (S130) were used.

<Example 2>

Among the above manufacturing methods, the ginger slices prepared from the step of washing and slicing the ginger (S100) to the step of coating the ginger slices with gruel (S140) were used.

Table 1 below shows the sensory evaluation results in a table.

<Table 1>

As confirmed in <Table 1>, Example 2 was highly evaluated in appearance, taste, texture, aroma, and overall preference. In addition, there was a big difference in taste and texture compared to the comparative example, which confirmed that the overall preference was highly evaluated by purifying the spicy and bitter taste of ginger and allowing the soft texture to be felt.

In addition, it was confirmed that the pickled ginger slices of Example 2 were well matched with the taste and aroma of ginger, so that children could eat them without feeling repulsive.

The ginger slices prepared through the above steps can increase the nutritional content by adding brown sugar and fructose to the lost active ingredients of ginger, and the deep taste, excellent aroma, and color of It can secure excellent preference of consumers and at the same time give health promotion effect.

In addition, since the ratio of brown sugar is lower than that of ginger slices, there is no concern about an increase in blood sugar when ingesting ginger slices coated with ginger prepared by the manufacturing method of the present invention, and unlike ginger slices prepared using only brown sugar due to the addition of fructose, strong It is easy to supply to consumers who are reluctant to sweetness or suffering from adult diseases such as diabetes, and it can be consumed by children, and it can be easily used as a health food because it can be handled and stored for a long time.

S100: Step of slicing after washing ginger
S110: Step of boiling ginger slices
S120: Step of adding sugars to ginger slices and boiling them down
S130: boiling step by adding fructose
S140: Step of coating the ginger slices with gruel

Claims (8)

Stuffed ginger slices, characterized in that the paste is coated on the surface of the ginger slices boiled with sugar and fructose. Slicing the ginger after washing (S100);
Boiling the sliced ginger slices to soften the tissue of the ginger slices (S110);
Adding sugar to the ginger slices and boiling them down to increase the ease of storage and intake of the ginger slices (S120);
Adding fructose to the boiled ginger slices to boil them down (S130);
Coating the ginger slices with gruel to improve the soft texture and flavor of the ginger slices (S140);
A method of manufacturing ginger slices coated with cloves, characterized in that it comprises a. According to claim 2,
After washing the ginger, the sliced ginger slices are heated and boiled at a temperature of 100 ° C to 110 ° C to remove starch from the ginger slices and soften the tissue of the ginger slices. According to claim 2,
In the step of adding sugar to the ginger slices and boiling them down (S120), ginger slices and sugars are mixed in a weight ratio of 1:0.3 to 1:0.7. According to claim 2,
In the step of boiling down by adding fructose (S130), fructose is repeatedly added in the middle of the ginger slices mixed with saccharide mixture to boil down to a water content of 10 to 20% by weight. Coated ginger slices, characterized in that manufacturing method. According to claim 2,
The saccharide is a mixture of at least one selected from sugar, brown sugar, glucose, honey, xylitol, oligosaccharide, grain syrup, starch syrup, fruit sugar, D-sorbitol, stevioside, stevia, and saccharin. Ginger slice manufacturing method According to claim 2,
Extracts or concentrates of lemon, citron, tangerine, apple, pear, grape, mango, orange, strawberry, peach, blueberry, calamansi, etc. may be additionally used as the fructose, and any one or more of them may be mixed. Method for manufacturing ginger slices coated with cloves, characterized in that applied. According to claim 2,
The flour is red beans, beans, sesame seeds, black sesame seeds, corn, white tae, seoritae, mung beans, etc., walnuts, pine nuts, almonds, peanuts, chestnuts, cashew nuts, nut powders such as macadamia nuts, turmeric, cheonma, ginseng, kudzu, cinnamon A method of manufacturing ginger slices coated in flour, characterized by applying dried powder that can be eaten as a preference among herbal medicine powder such as mugwort, tea powder such as green tea and puerh tea, vegetable powder and fruit powder.

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