WO2016153105A1 - Fermented ginger tea composition and method for preparing same - Google Patents

Fermented ginger tea composition and method for preparing same Download PDF

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Publication number
WO2016153105A1
WO2016153105A1 PCT/KR2015/005041 KR2015005041W WO2016153105A1 WO 2016153105 A1 WO2016153105 A1 WO 2016153105A1 KR 2015005041 W KR2015005041 W KR 2015005041W WO 2016153105 A1 WO2016153105 A1 WO 2016153105A1
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Prior art keywords
ginger
stock solution
fermented
present
raw sugar
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PCT/KR2015/005041
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French (fr)
Korean (ko)
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이은희
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아름다운영농조합법인
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Publication of WO2016153105A1 publication Critical patent/WO2016153105A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166—Addition of, or treatment with, enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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

Definitions

  • the present invention relates to a fermented ginger tea composition and a method of manufacturing the same, and more particularly, to a fermented ginger tea composition and its preparation containing a high content of functional useful ingredients, such as gingerbread, while also having a ginger's unique deep taste and aroma. It is about a method.
  • Ginger is a subtropical and tropical perennial plant belonging to the family Ginger, which is one of spices widely used not only in Korea but also in the world, and is used as one of seasoning ingredients added to improve the sensory properties of food.
  • ginger contains a variety of ingredients beneficial to the human body has been widely used as tea (tea) or medicine.
  • tea tea
  • oriental medicine the root of dried ginger is used as a medicine for health. It is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects.
  • ginger includes zingiberol, zingiberene, 6-gingerol, 6-gingerone, 6-shogaol, and gamma-aminobutyric acid (gamma- aminobutyric acid), and many functional drinks containing ginger extract have been released.
  • the present invention has been made to solve the above problems, the present invention is the main ingredient of ginger while having a unique flavor and aroma of ginger, and antibacterial action, anti-inflammatory action, anti-periodontal disease, antioxidant component, anti-cancer component, etc.
  • An object of the present invention is to provide a fermented ginger tea composition and a method for producing the same, which contain a high content of functional useful components of the present invention and abundantly contain minerals.
  • the fermented ginger tea composition according to the present invention is fermented by adding raw sugar and natural salt to the ginger stock solution, and containing fermented ginger tea stock solution and natural salt fermented with the ginger stock solution using the raw sugar. It features.
  • the weight ratio of the ginger stock solution, the raw sugar, and the natural salt may be 1: 0.9 to 1.1: 0.01 to 0.03.
  • the ginger stock solution may be extracted by compressing the ginger through a juicer, the sun salt is in a sealed container made of any one material of pine, cypress, maple, bamboo, oak After soaking, it may be aged for 6 months or more under an environment where room temperature and humidity of 50 to 85% are maintained.
  • the method of manufacturing a fermented ginger tea composition according to the present invention after washing and cutting ginger, compressing ginger to extract the ginger stock solution (a), and after putting the ginger stock solution prepared in step (a) in a jar
  • Raw sugar and natural salt are added, but the mixing ratio of the ginger stock solution, the raw sugar, and the natural salt so that the weight ratio of 1: 0.9 ⁇ 1.1: 0.01 ⁇ 0.03 satisfies (b), and the jar passed through the step (b)
  • It is characterized in that it comprises the step (c) of fermenting the ginger stock solution by maintaining for at least 21 days at a temperature of 1 ⁇ 7 °C.
  • the ginger stock solution is extracted by compressing the washed and cut ginger through a juicer
  • the sun salt is a material of any one of pine, cypress, maple, bamboo, oak
  • it may be prepared by aging for 6 months or more under an environment where room temperature and humidity of 50 to 85% are maintained.
  • the present invention by mixing the raw sugar and aged natural salt in the ginger juice at an appropriate ratio and fermented under a certain condition, while giving a deep taste and flavor unique to ginger, antibacterial action, anti-inflammatory action, anti-periodontal disease action, antioxidant action It is possible to provide a fermented ginger tea composition containing a high content of a functional useful ingredient, such as gingerbread component, which is effective in anticancer action, and also contains abundant mineral components.
  • a functional useful ingredient such as gingerbread component
  • the natural salt is aged in the manufacturing process of the fermented ginger tea composition according to the present invention, the natural salt is in the mouth when drinking ginger tea using the present invention in combination with the spicy taste of ginger and the sweet taste of raw sugar unique and clean It can make you feel delicious, and you can also consume large amounts of minerals in sun salt.
  • the ginger is not obtained by the hot water extraction method or the solvent extraction method, but by extracting the ginger itself by using a juicer or the like to extract the ginger juice form, the main components of the ginger while maintaining the original properties of the ginger as it is As it is in its original state, it is present in a large amount in the ginger stock solution, the expression of the ginger effect can be maximized.
  • FIG. 1 is a view illustrating a fermentation process of the fermented ginger tea composition according to the present invention
  • Figure 2 is a block diagram illustrating the manufacturing steps of the fermented ginger tea composition according to the present invention.
  • starch makes up 40-60% of the ingredients of ginger, but protein, vitamins, fiber, pentosan and minerals, as well as gingerone, gingerol, shogaol and di More than 40 species of active ingredients, including dihydrogingerol, citral and camphene, are also included.
  • Ginger is effective in maintaining body temperature, preventing blood clots, preventing aging, and improving immunity, as well as expanding blood vessels and promoting blood circulation.
  • Ginger's unique fragrance and spicy ginger ingredient (especially 6-gingerol roll) is effective for digestion by activating gastrointestinal movements and inhibiting the growth of Helicobacter bacteria and suppressing gastritis and gastric cancer. It also promotes bile production and lowers blood cholesterol levels.
  • Ginger tea composition according to the present invention is a low-temperature fermentation of the ginger stock solution by adding the raw sugar and the aged natural salt, so that the ginger stock solution is a low-temperature fermentation of the ginger stock solution using the raw sugar It contains fermented ginger tea stock solution and aged natural salt.
  • the ginger stock solution is most preferably obtained in the form of ginger juice (seed) by compressing the washed and cut ginger to a predetermined size so that the ginger original properties are maintained and the most active ingredients of ginger are present.
  • the specific extraction method may be extracted in the form of ginger juice by compressing the ginger, which is washed and cut into a predetermined size through a juicer known in the art.
  • Ginger stock solution may be obtained by using hot water extraction or solvent extraction, but as can be seen in the following experiment, the ginger stock solution obtained in the form of ginger juice by pressing method than the ginger stock solution extracted through hot water extraction method is an active ingredient such as 6-gingerol roll. Contains a lot more.
  • Raw sugar refers to raw sugar, which is unrefined sugar, which is rich in minerals, vitamins, and fiber, without undergoing refining processes. Therefore, the fermented ginger tea composition according to the present invention contains abundant minerals and the like beneficial to the human body.
  • fermentation of ginger by using raw sugar is more effective in extracting ginger juice (extract) by osmotic action in a shorter time than fermentation using refined sugar, as well as characteristics of ginger during fermentation.
  • the present invention is characterized in that the natural salt is added to the process of fermenting the ginger stock solution, the addition of the sun salt not only promotes the fermentation of the ginger stock solution by the raw sugar, but also goes with the spicy taste of the ginger and the sweet taste of the raw sugar, unique taste and flavor To the ginger tea composition.
  • the natural salt contains abundant mineral components and the ginger tea composition according to the present invention also contains abundant mineral components beneficial to the human body.
  • the sun salt may be one that has been aged under certain conditions.
  • it is made of any one material of pine, cypress, maple, bamboo, and oak, and is stored in an airtight container where water can be discharged. It may be a method of aging treatment for 6 months or more under.
  • the reason for aging the sun salt is to prevent the oxidation of salt and to drain the water.
  • Specific wood of the container for aging the natural salt of the present invention may be any one of pine (sea pine, pine), cypress, maple, bamboo, oak, because the jailer smoothly penetrates into the wooden container Not only can be discharged, but also to ensure that the known effects of the wood to the natural salt.
  • the wood pieces may be evenly distributed in the sealed container containing the sun salt in order to more smoothly discharge the water and evenly spread the efficacy of the wood.
  • the sealed container containing the sun salt may be stored in a place where sunlight is blocked and purified outside air is supplied to ripen the sun salt, because the sun salt is oxidized or melted in a short time by blocking the sun. This is to prevent discarding and to prevent contaminants present in the atmosphere from entering the maturation site.
  • the reason why the temperature of the place where the natural salt of the present invention is aged is maintained at room temperature is that when the temperature of the maturing treatment place is kept below room temperature, the drainage is not normally performed, and when the state is kept above room temperature, too much water is generated. At the same time, sodium chloride and minerals, which are the main components of salt, are drained out along with the water to prevent this.
  • the room temperature may be in the range of 15 to 25 degrees.
  • the reason for maintaining the humidity of the place where the natural salt is aged at 50 to 85% is desirable to maintain the moisture content of the natural salt is less than 15%, so as to control the water content and at the same time to facilitate the discharge of the water. For sake.
  • the humidity of the maturation treatment site is maintained at 50 to 60%, and the water content of the natural salt is maintained at 13 to 15%. If desired, the humidity of the aging treatment site can be maintained at 61 to 85%. In the present invention, humidity refers to relative humidity.
  • the reason that the aging treatment period of the sun salt is 6 months or more is because the water discharge time is slow when the temperature of the aging treatment place is in the range of 15 to 18 ° C. and the water discharge time is fast at 19 to 25 ° C. Considering the emission time, the minimum time to be secured is six months.
  • the weight ratio of the ginger stock solution, raw sugar, and sun salt may be 1: 0.9 to 1.1: 0.01 to 0.03.
  • the weight ratio of the ginger stock solution and the raw sugar is 1: 0.9 to 1.1, it contains the maximum active ingredient of ginger at the minimum fermentation time, and when the weight ratio of the ginger stock solution and the sun salt is 1: 0.01 to 0.03, the mineral component to the maximum It neutralizes the spiciness and sweetness of each other, and gives a distinctive taste and aroma of light and clean ginger tea.
  • the weight ratio of the ginger stock solution, raw sugar, and sun salt may be 1: 1: 0.01.
  • the ginger is washed and cut to a predetermined size, and then the ginger is compressed to extract the ginger stock solution (a).
  • the method of compressing the washed and cut ginger to a predetermined size may be carried out using a known juicer.
  • step (b) After putting the ginger stock solution prepared in step (a) of the ginger stock solution into a jar, raw sugar ( ⁇ ) and sun salt are added, but the weight ratio of the ginger stock solution, raw sugar, and sun salt is 1: 0.9 to 1.1: 0.01.
  • the compound is subjected to the compounding step (b) (compounding step (b)) to satisfy ⁇ 0.03.
  • the jar uses a traditional conventional (pottery) jar
  • the traditional conventional jar shows high general microbial number, yeast water during fermentation and maturation period without the inoculation of artificial microorganisms due to its unique breathability, high starch decomposition Induces vigorous fermentation, including enzyme and proteolytic enzyme activity.
  • the present invention utilizes the principle that fermentation and ripening is effectively performed due to the air permeability of traditional jars, so that microorganisms such as Bacillus species, Acetobacter species, etc. present in soil or air can be used in the porous form of the jars. Penetrated into the tissue is to facilitate the natural fermentation and ripening.
  • ocher the main component of the pottery material, inhibits the growth of other decaying and pathogenic microorganisms due to antimicrobial and far-infrared radiation.
  • the weight ratio of the ginger stock solution, the raw sugar, and the sun salt in the compounding step (b) may be 1: 1: 0.01.
  • the fermentation step (c) for fermenting the ginger stock solution is carried out by maintaining the jar passed through the compounding step (b) for at least 21 days at a temperature of 1 ⁇ 7 °C.
  • ginger is generally stored at a low temperature (usually 12 to 15 ° C.)
  • raw sugar and aged natural salt are added to the ginger solution at a temperature of 1 to 7 ° C. lower than a normal ginger storage temperature in order to effectively ferment the ginger solution. Ferment the ginger stock solution.
  • Ginger has heat and hotness, so it is preferable to ferment it at low temperature. Especially, in the temperature range of 1 to 7 °C, since the density of water is high, it contains a lot of ginger active ingredient per unit volume (maximum at 4 °C). The fermentation efficiency is higher than that of raw sugar at other temperatures.
  • Table 1 below shows the 6-gingerol content change of the fermented ginger tea extract by fermentation temperature.
  • the horizontal axis represents fermentation time, the vertical axis represents fermentation temperature, and the unit is mg / ml.
  • the fermented ginger tea composition according to the present invention is fermented for 21 days or more by adding raw sugar and aged natural salt to the ginger stock solution, as can be seen in Table 1, fermentation temperature of 1 °C, 4 °C, and 7 °C From all 21 days from 6-gingerol content can be seen that the constant or change is not large, the fermentation time of the ginger stock solution according to the present invention is most preferably 21 days or more at the fermentation temperature 1 ⁇ 7 °C.
  • the ginger tea composition according to an embodiment of the present invention is extracted by extracting the ginger stock solution in a juice method by compressing the ginger using a juicer, put in a traditional conventional Onggi jar, 1 ⁇ 7 °C by adding raw sugar and aged natural salt It was fermented for 21 days under temperature.
  • the sun salt used was produced in Gaso-myeon, Sinan-gun, Jeollanam-do. The same thing was used for the sun salt of Comparative Example 1 and Comparative Example 2.
  • Ginger tea composition according to Comparative Example 1 was prepared by the same method as in the above example except that the ginger was extracted by hot water extraction.
  • Ginger tea composition according to Comparative Example 2 was prepared by the same method as in the above example except that the raw sugar was added to the ginger stock solution using raw sugar as a raw material.
  • Ginger tea composition according to Comparative Example 3 was prepared by the same method as in the above example, except that the aged natural salt was not added.
  • Table 3 the values for each item are shown by dividing the total scores of sensory test personnel by the number of sensory test personnel (20) and rounding them to the second decimal place.
  • the ginger tea according to the embodiment of the present invention received the highest ratings in terms of taste, aroma, and color as well as the highest preference compared to the ginger tea according to Comparative Examples 1 to 3.
  • the fermented ginger tea composition according to the embodiment of the present invention is very rich in 6-gingerol content and total mineral content in comparison with Comparative Examples 1 to 3.

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Abstract

The present invention provides a fermented ginger tea composition which has the unique deep taste and flavor of ginger, contains a high content of functional effective components of ginger, such as an antibacterial component, an anti-inflammatory component, an anti-periodontal disease component, an antioxidative component and an anticancer component, and simultaneously contains plenty of minerals, and a method for preparing the same. To this end, the fermented ginger tea composition according to the present invention is prepared by fermenting ginger juice with the addition of raw sugars and sun-dried salts. When adding the raw sugars and the sun-dried salts, mixing is performed at a weight ratio of ginger juice, raw sugars and sun-dried salts of 1 : 0.9 to 1.1 : 0.01 to 0.03.

Description

발효 생강차 조성물 및 그 제조 방법Fermented ginger tea composition and preparation method thereof
본 발명은 발효 생강차 조성물 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 생강 특유의 깊은 맛과 향을 내면서도 진저롤 같은 기능성 유용 성분을 고함량으로 함유함과 동시에 미네랄도 풍부한 발효 생강차 조성물 및 그 제조 방법에 관한 것이다.The present invention relates to a fermented ginger tea composition and a method of manufacturing the same, and more particularly, to a fermented ginger tea composition and its preparation containing a high content of functional useful ingredients, such as gingerbread, while also having a ginger's unique deep taste and aroma. It is about a method.
생강은 생강과에 속하는 아열대 및 열대성 다년생 식물로서, 우리나라 뿐만 아니라 세계적으로 널리 이용되고 있는 향신료의 하나이며, 식품의 관능성을 향상시키기 위해 첨가하는 조미성분의 하나로 사용되고 있다. Ginger is a subtropical and tropical perennial plant belonging to the family Ginger, which is one of spices widely used not only in Korea but also in the world, and is used as one of seasoning ingredients added to improve the sensory properties of food.
또한, 생강은 인체에 유익한 여러 가지 성분이 함유되어 있어 차(tea)나 약재로 널리 사용되어오고 있다. 한방에서는 생강의 뿌리줄기 말린 것을 건강(乾薑)이라는 약재로 사용하고 있는데, 소화불량, 구토설사 등에 효과가 있고, 혈액 순환을 촉진하며, 항염증과 진통 효과를 지니고 있다.In addition, ginger contains a variety of ingredients beneficial to the human body has been widely used as tea (tea) or medicine. In oriental medicine, the root of dried ginger is used as a medicine for health. It is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects.
특히, 생강에는 진지베롤(zingiberol), 진지베렌(zingiberene), 6-진저롤(6-gingerol), 진저론(zingerone), 6-쇼가올(6-shogaol), 및 감마-아미노부티르산(gamma-aminobutyric acid) 등이함유되어있어, 생강 추출물을 함유한 기능성 음료 등이 많이 출시되고 있다. In particular, ginger includes zingiberol, zingiberene, 6-gingerol, 6-gingerone, 6-shogaol, and gamma-aminobutyric acid (gamma- aminobutyric acid), and many functional drinks containing ginger extract have been released.
그러나, 종래 발효 생강차나 생강 추출물이 함유된 기능성 음료는 대부분 열수 추출 또는 용매 추출 방식을 통해 생강의 유효 성분을 추출하므로, 6-진저롤과 같은 생강의 유용 성분이 효과적으로 추출되지않아 유용 성분 함량이 미미하다. However, since most of the conventional beverages containing fermented ginger tea or ginger extract extract active ingredients of ginger through hot water extraction or solvent extraction, useful ingredients of ginger such as 6-ginger roll are not effectively extracted, so the useful ingredients are insignificant. Do.
또한, 자극적인 생강 고유의 맛과 향을 적절하게 중화시켜 생강 특유의 맛을 살리면서도 섭취자가 매운 맛과 같은 거부감을 느끼지않고 편안하게 생강 음료를 섭취할 수 있는 생강차 조성물의 개발이 절실히 요구되고있는 실정이다.In addition, there is an urgent need for the development of a ginger tea composition that neutralizes the inherent flavor and aroma of stimulating ginger to enhance the unique taste of ginger while allowing the drinker to comfortably drink ginger without feeling spicy. It is true.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명은 생강 특유의 깊은 맛과 향을 내면서도 생강의 주요 성분이면서 항균작용, 항염증작용, 항치주질환, 항산화성분, 항암성분 등의 기능성 유용 성분들을 고 함량으로 함유함과 동시에 미네랄도 풍부하게 함유하는 발효 생강차 조성물 및 그 제조 방법을 제공하는 것을 목적으로 한다.The present invention has been made to solve the above problems, the present invention is the main ingredient of ginger while having a unique flavor and aroma of ginger, and antibacterial action, anti-inflammatory action, anti-periodontal disease, antioxidant component, anti-cancer component, etc. An object of the present invention is to provide a fermented ginger tea composition and a method for producing the same, which contain a high content of functional useful components of the present invention and abundantly contain minerals.
상기 목적을 해결하기 위해, 본 발명에 의한 발효 생강차 조성물은 생강 원액에 원당(原糖)과 천일염을 첨가하여 발효시킨 것으로서, 원당을 이용하여 생강 원액을 발효시킨 발효 생강차 원액과 천일염을 함유하는 것을 특징으로 한다.In order to solve the above object, the fermented ginger tea composition according to the present invention is fermented by adding raw sugar and natural salt to the ginger stock solution, and containing fermented ginger tea stock solution and natural salt fermented with the ginger stock solution using the raw sugar. It features.
본 발명의 바람직한 실시예로서, 상기 원당과 천일염을 첨가할 때, 상기 생강 원액, 원당, 및 천일염의 중량비는 1 : 0.9~1.1 : 0.01~0.03일 수 있다.As a preferred embodiment of the present invention, when the raw sugar and the natural salt are added, the weight ratio of the ginger stock solution, the raw sugar, and the natural salt may be 1: 0.9 to 1.1: 0.01 to 0.03.
또한, 본 발명의 일 실시예로서, 상기 생강 원액은 착즙기를 통해 생강을 압착하여 추출될 수 있고, 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 것일 수 있다. In addition, as an embodiment of the present invention, the ginger stock solution may be extracted by compressing the ginger through a juicer, the sun salt is in a sealed container made of any one material of pine, cypress, maple, bamboo, oak After soaking, it may be aged for 6 months or more under an environment where room temperature and humidity of 50 to 85% are maintained.
또한, 본 발명에 의한 발효 생강차 조성물 제조 방법은 생강을 세척하여 절단한 다음, 생강을 압착하여 생강 원액을 추출하는 단계(a)와, 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)와, 상기 단계(b)를 거친 항아리를 1 ~ 7℃의 온도 하에서 21일 이상 유지하여 상기 생강 원액을 발효시키는 단계(c)를 포함하는 것을 특징으로 한다.In addition, the method of manufacturing a fermented ginger tea composition according to the present invention, after washing and cutting ginger, compressing ginger to extract the ginger stock solution (a), and after putting the ginger stock solution prepared in step (a) in a jar Raw sugar and natural salt are added, but the mixing ratio of the ginger stock solution, the raw sugar, and the natural salt so that the weight ratio of 1: 0.9 ~ 1.1: 0.01 ~ 0.03 satisfies (b), and the jar passed through the step (b) It is characterized in that it comprises the step (c) of fermenting the ginger stock solution by maintaining for at least 21 days at a temperature of 1 ~ 7 ℃.
상기 발효 생강차 조성물 제조 방법의 바람직한 일 실시예로서, 상기 생강 원액은 세척 및 절단된 생강을 착즙기를 통해 압착하여 추출하고, 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 숙성시켜 제조될 수 있다. As a preferred embodiment of the method for producing the fermented ginger tea composition, the ginger stock solution is extracted by compressing the washed and cut ginger through a juicer, the sun salt is a material of any one of pine, cypress, maple, bamboo, oak After being contained in an airtight container, it may be prepared by aging for 6 months or more under an environment where room temperature and humidity of 50 to 85% are maintained.
본 발명에 의하면, 생강 원액에 원당 및 숙성 처리된 천일염을 적정비율로 혼합하고 일정조건 하에서 발효시킴으로써, 생강 특유의 깊은 맛과 향을 내면서도 항균 작용, 항염증 작용, 항치주질환 작용, 항산화 작용, 항암 작용 등에 효과가 있는 진저롤 성분과 같은 기능성 유용 성분을 고 함량으로 함유함과 동시에 미네랄 성분도 풍부하게 함유하는 발효 생강차 조성물을 제공할 수 있다.According to the present invention, by mixing the raw sugar and aged natural salt in the ginger juice at an appropriate ratio and fermented under a certain condition, while giving a deep taste and flavor unique to ginger, antibacterial action, anti-inflammatory action, anti-periodontal disease action, antioxidant action It is possible to provide a fermented ginger tea composition containing a high content of a functional useful ingredient, such as gingerbread component, which is effective in anticancer action, and also contains abundant mineral components.
특히, 본 발명에 따른 발효 생강차 조성물의 제조 과정에 숙성 처리된 천일염이 첨가됨으로써, 상기 천일염이 생강의 매운 맛 및 원당의 단 맛과 어울려 본 발명을 이용한 생강차를 마셨을 때 입 안에서 깔끔하면서도 담백한 특유의 맛을 느끼게 할 수 있으며, 천일염에 함유된 다량의 미네랄도 섭취할 수 있다.In particular, the natural salt is aged in the manufacturing process of the fermented ginger tea composition according to the present invention, the natural salt is in the mouth when drinking ginger tea using the present invention in combination with the spicy taste of ginger and the sweet taste of raw sugar unique and clean It can make you feel delicious, and you can also consume large amounts of minerals in sun salt.
또한, 본 발명에 의하면, 생강 원액을 열수 추출 방식이나 용매 추출 방식으로 얻는 것이 아니라 착즙기 등을 이용하여 생강 자체를 압착하여 생강즙 형태로 추출함으로써, 생강의 본래 성질이 그대로 유지되면서 생강의 주요 성분도 원래 상태 그대로 생강 원액에 다량으로 존재하게 되어 생강 효능의 발현이 극대화될 수 있다.In addition, according to the present invention, the ginger is not obtained by the hot water extraction method or the solvent extraction method, but by extracting the ginger itself by using a juicer or the like to extract the ginger juice form, the main components of the ginger while maintaining the original properties of the ginger as it is As it is in its original state, it is present in a large amount in the ginger stock solution, the expression of the ginger effect can be maximized.
도 1은 본 발명에 따른 발효 생강차 조성물의 발효 과정을 설명하는 도면이고,1 is a view illustrating a fermentation process of the fermented ginger tea composition according to the present invention,
도 2는 본 발명에 따른 발효 생강차 조성물의 제조 단계를 설명하는 블록도이다.Figure 2 is a block diagram illustrating the manufacturing steps of the fermented ginger tea composition according to the present invention.
이하, 본 발명에 따른 발효 생강차 조성물에 대해 상세히 설명한 다음, 이것을 제조하는 방법에 대해 설명한다.Hereinafter, the fermentation ginger tea composition according to the present invention will be described in detail, and then a method for preparing the same will be described.
우선, 생강의 성분으로는 전분이 전체의 40~60%를 차지하지만, 단백질, 비타민, 섬유소, 펜토산, 무기질 뿐만 아니라 전저론(gingerone), 진저롤(gingerol), 쇼가올(shogaol), 디히드로진저롤(dihydrogingerol), 시트랄(citral), 캄펜(camphene) 등 40여 종이 유효 성분도 포함되어 있다. First of all, starch makes up 40-60% of the ingredients of ginger, but protein, vitamins, fiber, pentosan and minerals, as well as gingerone, gingerol, shogaol and di More than 40 species of active ingredients, including dihydrogingerol, citral and camphene, are also included.
생강은 혈관을 확장시키고 혈액순환을 촉진시키는 효과와 함께 체온 유지, 혈전 방지, 노화 예방 및 면역력 개선에도 효과가 있다. Ginger is effective in maintaining body temperature, preventing blood clots, preventing aging, and improving immunity, as well as expanding blood vessels and promoting blood circulation.
생강 특유의 향과 매운맛을 내는 진저룰 성분(특히, 6-진저롤)은 위장 운동을 활발하게 해서 소화를 도와주고 헬리코박터균의 증식을 억제해 위염이나 위암을 억제하는 등 항암 및 항염증 효과가 우수하며, 담즙 생성을 촉진시켜 혈중 콜레스테롤 수치를 낮춰준다.Ginger's unique fragrance and spicy ginger ingredient (especially 6-gingerol roll) is effective for digestion by activating gastrointestinal movements and inhibiting the growth of Helicobacter bacteria and suppressing gastritis and gastric cancer. It also promotes bile production and lowers blood cholesterol levels.
상기한 바와 같은 생강의 효능이 최대한 발현될 수 있도록, 본 발명에 따른 생강차 조성물은 생강 원액을 원당과 숙성처리된 천일염을 첨가하여 저온 발효시킨 것으로서, 원당을 이용하여 생강 원액을 저온 발효시킨 조성물인 발효 생강차 원액과 숙성처리된 천일염을 함유한다.Ginger tea composition according to the present invention is a low-temperature fermentation of the ginger stock solution by adding the raw sugar and the aged natural salt, so that the ginger stock solution is a low-temperature fermentation of the ginger stock solution using the raw sugar It contains fermented ginger tea stock solution and aged natural salt.
본 발명에 있어서, 생강 원액은 생강 본래의 성질이 그대로 유지되고 생강의 유효 성분이 가장 많이 존재할 수 있도록, 세척되고 소정 크기로 절단된 생강을 압착하여 생강 즙(진액) 형태로 얻는 것이 가장 바람직하며, 구체적인 추출 방법은 공지 기술인 착즙기를 통해 세척되고 소정 크기로 절단된 생강을 압착하여 생강즙 형태로 추출시킬 수 있다. In the present invention, the ginger stock solution is most preferably obtained in the form of ginger juice (seed) by compressing the washed and cut ginger to a predetermined size so that the ginger original properties are maintained and the most active ingredients of ginger are present. , The specific extraction method may be extracted in the form of ginger juice by compressing the ginger, which is washed and cut into a predetermined size through a juicer known in the art.
생강 원액을 열수 추출이나 용매 추출 방식을 사용하여 얻을 수도 있으나, 하기 실험에서 알 수 있듯이, 열수 추출 방식을 통해 추출된 생강 원액보다 압착 방식으로 생강즙 형태로 얻은 생강 원액이 6-진저롤과 같은 유효 성분을 월등히 많이 함유하고 있다. Ginger stock solution may be obtained by using hot water extraction or solvent extraction, but as can be seen in the following experiment, the ginger stock solution obtained in the form of ginger juice by pressing method than the ginger stock solution extracted through hot water extraction method is an active ingredient such as 6-gingerol roll. Contains a lot more.
원당(raw sugar, 原糖)은 정제하지 않은 설탕인 원료당을 의미하는데, 정제 과정을 거치지 않아 미네랄, 비타민, 섬유질 등이 풍부하게 포함되어있다. 따라서, 본 발명에 따른 발효 생강차 조성물에는 인체에 유익한 미네랄 성분 등이 풍부하게 함유되어 있다. Raw sugar (raw sugar, 原糖) refers to raw sugar, which is unrefined sugar, which is rich in minerals, vitamins, and fiber, without undergoing refining processes. Therefore, the fermented ginger tea composition according to the present invention contains abundant minerals and the like beneficial to the human body.
또한, 원당을 사용하여 생강을 발효시키는 것은 정제한 설탕을 사용하여 발효하는 것에 비해 삼투압 작용에 의한 생강 즙(엑기스) 추출을 단기간에 더욱 효율적으로 수행할 수 있을 뿐만 아니라 발효 숙성과정에서 생강의 특성을 최대한 살려줌으로써 본 발명에 따른 발효 생강차 조성물에 있어서 생강의 약리 효과가 최대한 발현되도록 한다.In addition, fermentation of ginger by using raw sugar is more effective in extracting ginger juice (extract) by osmotic action in a shorter time than fermentation using refined sugar, as well as characteristics of ginger during fermentation. By maximizing the pharmacological effect of ginger in the fermented ginger tea composition according to the present invention to the maximum expression.
본 발명은 생강 원액을 발효시키는 과정에 천일염을 첨가하는 것을 특징으로 하는데, 천일염이 첨가됨으로써 원당에 의한 생강 원액의 발효를 촉진시킬 뿐만 아니라 생강의 매운 맛 및 원당의 단 맛과 어울려져 독특한 맛과 향의 생강차 조성물이 되도록 한다. 특히, 천일염에는 미네랄 성분이 풍부하게 함유되어 있어 본 발명에 따른 생강차 조성물에도 인체에 유익한 각종 미네랄 성분이 풍부하게 함유한다. The present invention is characterized in that the natural salt is added to the process of fermenting the ginger stock solution, the addition of the sun salt not only promotes the fermentation of the ginger stock solution by the raw sugar, but also goes with the spicy taste of the ginger and the sweet taste of the raw sugar, unique taste and flavor To the ginger tea composition. In particular, the natural salt contains abundant mineral components and the ginger tea composition according to the present invention also contains abundant mineral components beneficial to the human body.
본 발명의 바람직한 실시예로서, 상기 천일염은 일정 조건 하에서 숙성 처리된 것일 수 있다. 구체적인 천일염 숙성 처리 방법으로는 천일염을 소나무, 편백나무, 단풍나무, 대나무, 참나무 중 어느 하나의 재질로 이루어져 간수가 배출될 수 있는 밀폐 용기 내에 담은 후 상온 및 50 ~ 85%의 습도가 유지되는 환경 하에서 6개월 이상 숙성 처리하는 방법일 수 있다. As a preferred embodiment of the present invention, the sun salt may be one that has been aged under certain conditions. As a specific method of fermenting natural salt, it is made of any one material of pine, cypress, maple, bamboo, and oak, and is stored in an airtight container where water can be discharged. It may be a method of aging treatment for 6 months or more under.
본 발명에 있어서, 상기 천일염을 숙성시키는 이유는 소금의 산화를 방지하고 간수를 빼내기 위함이다. In the present invention, the reason for aging the sun salt is to prevent the oxidation of salt and to drain the water.
본 발명의 천일염을 숙성시키기 위한 용기의 구체적인 목재는 소나무(해송, 미송), 편백나무, 단풍나무, 대나무, 참나무 중 어느 하나를 사용할 수 있는데, 그 이유는 간수가 목재 재질의 용기 내로 스며들면서 원활하게 배출될 수 있을 뿐만 아니라 상기 목재들이 가지고 있는 공지의 효능이 천일염에 미치도록 하기 위함이다. Specific wood of the container for aging the natural salt of the present invention may be any one of pine (sea pine, pine), cypress, maple, bamboo, oak, because the jailer smoothly penetrates into the wooden container Not only can be discharged, but also to ensure that the known effects of the wood to the natural salt.
또한, 간수 배출을 더욱 원활하게 하고 상기 목재들의 효능을 더욱 천일염에 골고루 미치도록 하기 위하여 상기 목재 편(片)을 천일염이 담겨진 밀폐 용기 내부에 골고루 분포시킬 수 있다.In addition, the wood pieces may be evenly distributed in the sealed container containing the sun salt in order to more smoothly discharge the water and evenly spread the efficacy of the wood.
바람직한 일 실시예로서, 상기 천일염을 담은 밀폐 용기를 햇빛은 차단되고 정화된 외부공기는 공급되는 장소에 보관하여 천일염을 숙성시킬 수 있는데, 그 이유는 햇빛을 차단하여 천일염이 빠른 시간 내에 산화되거나 녹아버리는 것을 방지하고 대기 중에 존재하는 오염물질이 숙성 장소에 유입되지 않도록 하기 위함이다. As a preferred embodiment, the sealed container containing the sun salt may be stored in a place where sunlight is blocked and purified outside air is supplied to ripen the sun salt, because the sun salt is oxidized or melted in a short time by blocking the sun. This is to prevent discarding and to prevent contaminants present in the atmosphere from entering the maturation site.
본 발명의 천일염을 숙성 처리하는 장소의 온도를 상온으로 유지시키는 이유는 숙성 처리 장소의 온도가 상온 미만으로 유지되면 간수 배출이 정상적으로 이루어지지 못하고, 상온을 초과하는 상태를 유지하면 간수가 너무 많이 발생되는 동시에 소금의 주성분인 염화나트륨과 미네랄이 간수와 함께 빠져나가기 때문에 이를 방지하기 위함이다. 상온의 온도는 15 ~ 25도 범위가 바람직할 수 있다.The reason why the temperature of the place where the natural salt of the present invention is aged is maintained at room temperature is that when the temperature of the maturing treatment place is kept below room temperature, the drainage is not normally performed, and when the state is kept above room temperature, too much water is generated. At the same time, sodium chloride and minerals, which are the main components of salt, are drained out along with the water to prevent this. The room temperature may be in the range of 15 to 25 degrees.
또한, 천일염을 숙성 처리하는 장소의 습도를 50 ~ 85%로 유지시키는 이유는 천일염의 함수율이 15% 미만으로 유지되는 것이 바람직한데, 그 함수율을 조절하기 위함과 동시에 간수 배출이 원활하게 이루어지도록 하기 위함이다. In addition, the reason for maintaining the humidity of the place where the natural salt is aged at 50 to 85% is desirable to maintain the moisture content of the natural salt is less than 15%, so as to control the water content and at the same time to facilitate the discharge of the water. For sake.
일 실시예로서, 본 발명의 천일염 숙성 처리 과정에서 천일염의 함수율을 10 ~ 12%로 유지시키고자 할 때에는 숙성 처리 장소의 습도를 50 ~ 60% 유지하고, 천일염의 함수율을 13 ~ 15%로 유지하고자 할 때에는 숙성 처리 장소의 습도를 61 ~ 85% 유지시킬 수 있다. 본 발명에 있어서, 습도는 상대 습도를 말한다.As an embodiment, when the water content of the natural salt is to be maintained at 10 to 12% during the natural salt aging process of the present invention, the humidity of the maturation treatment site is maintained at 50 to 60%, and the water content of the natural salt is maintained at 13 to 15%. If desired, the humidity of the aging treatment site can be maintained at 61 to 85%. In the present invention, humidity refers to relative humidity.
또한, 본 발명에 있어서, 천일염의 숙성 처리 기간을 6개월 이상으로 하는 이유는 숙성 처리 장소의 온도가 15 ~ 18℃ 범위에서는 간수 배출 시간이 느리고 19 ~ 25℃에서는 간수 배출 시간이 빠르기 때문에 이러한 간수 배출 시간을 고려할 때 최소로 확보되어야 할 시간이 6개월인 것이다. In addition, in the present invention, the reason that the aging treatment period of the sun salt is 6 months or more is because the water discharge time is slow when the temperature of the aging treatment place is in the range of 15 to 18 ° C. and the water discharge time is fast at 19 to 25 ° C. Considering the emission time, the minimum time to be secured is six months.
본 발명에 따른 발효 생강차 조성물의 바람직한 실시예로서, 상기 원당과 숙성처리된 천일염을 첨가할 때, 상기 생강 원액, 원당, 및 천일염의 중량비는 1 : 0.9 ~ 1.1 : 0.01 ~ 0.03일 수 있다.As a preferred embodiment of the fermented ginger tea composition according to the present invention, when the raw sugar and the aged natural salt is added, the weight ratio of the ginger stock solution, raw sugar, and sun salt may be 1: 0.9 to 1.1: 0.01 to 0.03.
상기 생강 원액과 원당의 중량비가 1 : 0.9 ~ 1.1일 경우 최소 발효 시간에 생강의 유효 성분을 최대로 함유하게 되고, 상기 생강 원액과 천일염의 중량비가 1 : 0.01 ~ 0.03일 경우 미네랄 성분을 최대로 함유하면서 매운 맛과 단 맛을 서로 중화시켜 담백하면서도 깔끔한 생강차 특유의 맛과 향을 내게 된다.When the weight ratio of the ginger stock solution and the raw sugar is 1: 0.9 to 1.1, it contains the maximum active ingredient of ginger at the minimum fermentation time, and when the weight ratio of the ginger stock solution and the sun salt is 1: 0.01 to 0.03, the mineral component to the maximum It neutralizes the spiciness and sweetness of each other, and gives a distinctive taste and aroma of light and clean ginger tea.
가장 바람직한 실시예로서, 상기 생강 원액, 원당, 및 천일염의 중량비가 1 : 1 : 0.01일 수 있다.As a most preferred embodiment, the weight ratio of the ginger stock solution, raw sugar, and sun salt may be 1: 1: 0.01.
이제, 본 발명에 따른 발효 생강차 조성물의 제조 방법에 대해 상세히 설명한다.Now, a method for preparing the fermented ginger tea composition according to the present invention will be described in detail.
우선, 생강 원액 제조 단계로서, 생강을 세척하여 소정 크기로 절단한 다음, 생강을 압착하여 생강 원액을 추출하는 단계(a)를 거친다. 바람직한 실시예로서, 세척되고 소정 크기로 절단된 생강을 압착하는 방법으로는 공지의 착즙기를 사용하여 수행될 수 있다. First, as a ginger stock solution manufacturing step, the ginger is washed and cut to a predetermined size, and then the ginger is compressed to extract the ginger stock solution (a). As a preferred embodiment, the method of compressing the washed and cut ginger to a predetermined size may be carried out using a known juicer.
다음으로, 상기 생강 원액 제조 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)[배합 단계(b)]를 거친다.Next, after putting the ginger stock solution prepared in step (a) of the ginger stock solution into a jar, raw sugar (原糖) and sun salt are added, but the weight ratio of the ginger stock solution, raw sugar, and sun salt is 1: 0.9 to 1.1: 0.01. The compound is subjected to the compounding step (b) (compounding step (b)) to satisfy ˜0.03.
본 발명에 있어서, 상기 항아리는 전통 재래식(옹기) 항아리를 사용하는데, 전통 재래식 항아리는 특유의 통기성으로 인하여 인위적인 미생물의 접종이 없어도 발효·숙성 기간 동안 높은 일반 미생물수, 효모수를 보여 높은 전분 분해 효소 활성과 단백질 분해 효소 활성을 보이는 등 왕성한 발효 진행을 유도한다.In the present invention, the jar uses a traditional conventional (pottery) jar, the traditional conventional jar shows high general microbial number, yeast water during fermentation and maturation period without the inoculation of artificial microorganisms due to its unique breathability, high starch decomposition Induces vigorous fermentation, including enzyme and proteolytic enzyme activity.
다시 말해, 본 발명은 전통 항아리가 갖는 통기성으로 인하여 발효ㆍ숙성이 효과적으로 수행되는 원리를 이용하여, 토양 또는 공기 중에 존재하는 바실러스(Bacillus species), 아세토박터(Acetobacter species) 등과 같은 미생물이 항아리의 다공질 조직으로 침투되어 자연 발효 및 숙성이 용이하게 이루어지도록 한 것이다. In other words, the present invention utilizes the principle that fermentation and ripening is effectively performed due to the air permeability of traditional jars, so that microorganisms such as Bacillus species, Acetobacter species, etc. present in soil or air can be used in the porous form of the jars. Penetrated into the tissue is to facilitate the natural fermentation and ripening.
또한, 옹기 재질의 주성분인 황토는 항균성 및 원적외선 방출 작용에 의한 다른 부패성 및 병원성 미생물의 생장을 억제한다.In addition, ocher, the main component of the pottery material, inhibits the growth of other decaying and pathogenic microorganisms due to antimicrobial and far-infrared radiation.
가장 바람직한 실시예로서, 상기 배합 단계(b)에서의 생강 원액, 원당, 및 천일염의 중량비는 1 : 1 : 0.01일 수 있다.As a most preferred embodiment, the weight ratio of the ginger stock solution, the raw sugar, and the sun salt in the compounding step (b) may be 1: 1: 0.01.
다음으로, 상기 배합 단계(b)를 거친 항아리를 1 ~ 7℃의 온도 하에서 21일 이상 유지하여 상기 생강 원액을 발효시키는 발효 단계(c)를 수행한다.Next, the fermentation step (c) for fermenting the ginger stock solution is carried out by maintaining the jar passed through the compounding step (b) for at least 21 days at a temperature of 1 ~ 7 ℃.
생강은 일반적으로 저온(통상 12 ~ 15℃)에서 저장하지만, 본 발명에서는 생강 원액을 효과적으로 발효시키기 위해 통상적인 생강 저장 온도보다 낮은 1 ~ 7℃ 온도에서 생강 원액에 원당과 숙성처리된 천일염을 첨가하여 생강 원액을 발효시킨다. Although ginger is generally stored at a low temperature (usually 12 to 15 ° C.), in the present invention, raw sugar and aged natural salt are added to the ginger solution at a temperature of 1 to 7 ° C. lower than a normal ginger storage temperature in order to effectively ferment the ginger solution. Ferment the ginger stock solution.
생강은 열을 내고 더운 성질을 가지고 있어서 저온에서 발효시키는 것이 바람직하며, 특히 1 ~ 7℃ 온도 범위에서는 물의 밀도가 높아 단위 부피당 생강 유효 성분이 많이 함유되게 되므로(4℃ 때 최대), 같은 양의 원당으로 다른 온도에서 발효시키는 것보다 발효 효율이 높게 나타난다. Ginger has heat and hotness, so it is preferable to ferment it at low temperature. Especially, in the temperature range of 1 to 7 ℃, since the density of water is high, it contains a lot of ginger active ingredient per unit volume (maximum at 4 ℃). The fermentation efficiency is higher than that of raw sugar at other temperatures.
아래 표 1은 발효 온도별 발효 생강차 추출물의 6-진저롤 함량 변화를 나타낸다. 가로축은 발효 시간을 나타내고, 세로축은 발효 온도를 나타내며, 단위는 mg/ml이다.Table 1 below shows the 6-gingerol content change of the fermented ginger tea extract by fermentation temperature. The horizontal axis represents fermentation time, the vertical axis represents fermentation temperature, and the unit is mg / ml.
표 1
3일 6일 9일 12일 15일 18일 21일 22일 23일
13℃ 1.4 1.9 2.4 2.8 3.3 3.6 3.8 4.2 4.6
7℃ 2.4 3.2 3.9 4.7 5.6 6.3 6.9 7.0 7.1
4℃ 2.6 3.3 4.1 5.0 5.8 6.5 7.2 7.2 7.2
1℃ 2.1 3.0 3.8 4.5 5.3 6.0 6.7 6.8 6.9
Table 1
3 days 6 days 9th 12 days 15th 18 days 21st 22 days 23rd
13 ℃ 1.4 1.9 2.4 2.8 3.3 3.6 3.8 4.2 4.6
7 ℃ 2.4 3.2 3.9 4.7 5.6 6.3 6.9 7.0 7.1
4 ℃ 2.6 3.3 4.1 5.0 5.8 6.5 7.2 7.2 7.2
1 ℃ 2.1 3.0 3.8 4.5 5.3 6.0 6.7 6.8 6.9
표 1에서 알 수 있는 바와 같이, 우선, 본 발명에 따른 발효 온도(1℃, 4℃, 및 7℃)로 설정했을 경우에는 발효 온도를 통상적인 생강 저장 온도인 13℃로 설정했을 때와 비교하면 전체 구간에서 6-진저롤 함량이 높은 것으로 나타났다. As can be seen from Table 1, first, when the fermentation temperature (1 ℃, 4 ℃, and 7 ℃) according to the present invention is set, the fermentation temperature compared with the conventional ginger storage temperature of 13 ℃ The 6- gingerbread content was found to be high in the entire section.
또한, 본 발명에 따른 발효 생강차 조성물은 생강 원액에 원당과 숙성처리된 천일염을 첨가하여 21일 이상 발효시키는데, 상기 표 1에서 알 수 있는 바와 같이, 1℃, 4℃, 및 7℃의 발효 온도에서 모두 21일부터는 6-진저롤 함량이 일정하게 유지되거나 변화량이 크지 않다는 것을 알 수 있으므로, 본 발명에 따른 생강 원액의 발효 시간은 발효 온도 1 ~ 7℃에서 21일 이상인 것이 가장 바람직하다. In addition, the fermented ginger tea composition according to the present invention is fermented for 21 days or more by adding raw sugar and aged natural salt to the ginger stock solution, as can be seen in Table 1, fermentation temperature of 1 ℃, 4 ℃, and 7 ℃ From all 21 days from 6-gingerol content can be seen that the constant or change is not large, the fermentation time of the ginger stock solution according to the present invention is most preferably 21 days or more at the fermentation temperature 1 ~ 7 ℃.
이하에서는 본 발명에 따른 발효 생강차 조성물의 실시예와 비교예들을 비교 평가하여 본 발명의 효능 등을 보다 구체적으로 설명한다. Hereinafter, by comparing and evaluating the examples and comparative examples of the fermented ginger tea composition according to the present invention will be described in more detail the efficacy of the present invention.
표 2
생강원액 추출방식 발효 원료 숙성된 천일염 첨가여부
실시예 착즙기에 의한 착즙 방식 원당(raw sugar) 첨가
비교예1 열수 추출 방식 원당 첨가
비교예2 착즙기에 의한 착즙 방식 정제당 첨가
비교예3 착즙기에 의한 착즙 방식 원당 미첨가
TABLE 2
Ginger juice extract method Fermentation raw material Whether aged natural salt is added
Example Apparatus by juicer Raw sugar adding
Comparative Example 1 Hydrothermal Extraction Method Raw sugar adding
Comparative Example 2 Apparatus by juicer Refined sugar adding
Comparative Example 3 Apparatus by juicer Raw sugar No addition
표 2에서, 본 발명의 실시예에 따른 생강차 조성물은 착즙기를 사용하여 생강을 압착하여 착즙 방식으로 생강 원액을 추출한 후 전통 재래식 옹기 항아리에 담고, 원당과 숙성처리된 천일염을 첨가하여 1 ~ 7℃ 온도 하에서 21일간 발효시킨 것이다. 상기 천일염은 전라남도 신안군 도초면에서 생산된 것을 사용하였다. 비교예 1과 비교예 2의 천일염도 동일한 것을 사용하였다. In Table 2, the ginger tea composition according to an embodiment of the present invention is extracted by extracting the ginger stock solution in a juice method by compressing the ginger using a juicer, put in a traditional conventional Onggi jar, 1 ~ 7 ℃ by adding raw sugar and aged natural salt It was fermented for 21 days under temperature. The sun salt used was produced in Docho-myeon, Sinan-gun, Jeollanam-do. The same thing was used for the sun salt of Comparative Example 1 and Comparative Example 2.
비교예 1에 따른 생강차 조성물은 생강을 열수 추출하여 생강 원액을 얻은 것을 제외하고는 상기 실시예와 동일한 방법을 실시하여 제조된 것이다.Ginger tea composition according to Comparative Example 1 was prepared by the same method as in the above example except that the ginger was extracted by hot water extraction.
비교예 2에 따른 생강차 조성물은 발효 원료로서 원당을 사용하지 않고 정제당을 사용하여 생강 원액에 첨가한 것을 제외하고는 상기 실시예와 동일한 방법을 실시하여 제조된 것이다.Ginger tea composition according to Comparative Example 2 was prepared by the same method as in the above example except that the raw sugar was added to the ginger stock solution using raw sugar as a raw material.
비교예 3에 따른 생강차 조성물은 숙성처리된 천일염이 첨가되지 않은 것을 제외하고는 상기 실시예와 동일한 방법을 실시하여 제조된 것이다. Ginger tea composition according to Comparative Example 3 was prepared by the same method as in the above example, except that the aged natural salt was not added.
한편, 식품 관련 분야에서 3년 이상 종사한 관능 검사 요원 20명(남여 각각 10명)을 선정하여 실시예 및 비교예1 ~ 3에 의한 생강차를 마시게 한 후, 각각에 대하여 평점 1(몹시 나쁨) 내지 10점(아주 좋음)으로 매기도록 하는 10점 평점법으로 관능 검사를 실시하였다. On the other hand, 20 sensory test personnel (10 men and women each) who had been engaged in food-related fields for 3 years or more were selected to drink ginger tea according to Examples and Comparative Examples 1 to 3, and then a rating of 1 (very bad) Sensory evaluation was carried out by the 10-point scoring method to give a) to 10 points (very good).
표 3에서, 각각의 항목에 대한 수치는 관능검사 요원이 매긴 점수의 총합을 관능검사 인원수(20명)로 나눈 후 이를 소수 둘째 자리에서 반올림하여 나타내었다.In Table 3, the values for each item are shown by dividing the total scores of sensory test personnel by the number of sensory test personnel (20) and rounding them to the second decimal place.
표 3
맛 향 색상 선호도
실시예 9.4 9.2 9.0 9.5
비교예1 6.4 7.2 7.4 6.2
비교예2 8.1 8.2 7.8 7.9
비교예3 7.9 8.1 7.7 7.6
TABLE 3
flavor incense color preference
Example 9.4 9.2 9.0 9.5
Comparative Example 1 6.4 7.2 7.4 6.2
Comparative Example 2 8.1 8.2 7.8 7.9
Comparative Example 3 7.9 8.1 7.7 7.6
표 3에서 알 수 있는 바와 같이, 본 발명의 실시예에 따른 생강차가 비교예 1 ~ 3에 따른 생강차에 비해 맛, 향, 및 색상 모든 측면에서 높은 평점을 받았을 뿐만 아니라 선호도도 가장 높았다. As can be seen in Table 3, the ginger tea according to the embodiment of the present invention received the highest ratings in terms of taste, aroma, and color as well as the highest preference compared to the ginger tea according to Comparative Examples 1 to 3.
또한, 본 발명의 실시예와 비교예 1 내지 비교예 3의 6-진저롤 함량과 미네랄 함량을 비교하였다.In addition, the 6- gingerbread content and the mineral content of the Examples of the present invention and Comparative Examples 1 to 3 were compared.
표 4
6-진저롤 함량 (mg/ml) 미네랄 함량(mg/kg)
칼슘(Ca) 칼륨(K) 마그네슘(Mg)
실시예 7.2 1952 3340 9947
비교예1 3.9 1778 3186 9837
비교예2 6.5 1191 2503 9027
비교예3 7.0 935 991 1030
Table 4
6-gingerol content (mg / ml) Mineral content (mg / kg)
Calcium (Ca) Potassium (K) Magnesium (Mg)
Example 7.2 1952 3340 9947
Comparative Example 1 3.9 1778 3186 9837
Comparative Example 2 6.5 1191 2503 9027
Comparative Example 3 7.0 935 991 1030
표 4에서 알 수 있는 바와 같이, 본 발명에 따른 실시예와 비교하여, 비교예1의 경우에는 6-진저롤 함량에서 차이가 많이 나고, 비교예2의 경우에는 6-진저롤 함량 뿐만 아니라 전체 미네랄 함량에서도 차이가 나며, 비교예3의 경우에는 전체 미네랄 함량에서 큰 차이를 보인다. As can be seen in Table 4, compared with the embodiment according to the present invention, in the case of Comparative Example 1 there is a lot of difference in 6- ginger roll content, in the case of Comparative Example 2 6- ginger roll content as well as the total mineral content Also in the case of Comparative Example 3 shows a large difference in the total mineral content.
따라서, 본 발명의 실시예에 따른 발효 생강차 조성물이 비교예1 내지 비교예3과 비교하여 6-진저롤 함량 및 전체 미네랄 함량이 매우 풍부하다는 것이 확인되었다. Therefore, it was confirmed that the fermented ginger tea composition according to the embodiment of the present invention is very rich in 6-gingerol content and total mineral content in comparison with Comparative Examples 1 to 3.
이상으로 본 발명을 실시예를 통해 상세히 설명하였지만, 본 발명의 권리범위는 이것에 한정되는 것이 아니라 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형이 가능하고 이는 본 발명의 권리범위에 속한다고 할 것이다.Although the present invention has been described in detail by way of examples, the scope of the present invention is not limited thereto, but various modifications may be made therefrom by those skilled in the art and this is in the scope of the present invention. Will belong.

Claims (5)

  1. 생강 원액에 원당(原糖)과 천일염을 첨가하여 발효시킨 것을 특징으로 하는 발효 생강차 조성물.Fermented ginger tea composition, characterized in that the fermentation by adding raw sugar and sun salt to the ginger stock solution.
  2. 제1항에 있어서, The method of claim 1,
    상기 원당과 천일염을 첨가할 때, 상기 생강 원액, 원당, 및 천일염의 중량비는 1 : 0.9 ~ 1.1 : 0.01 ~ 0.03인 것을 특징으로 하는 발효 생강차 조성물. When the raw sugar and the natural salt are added, the weight ratio of the ginger stock solution, raw sugar, and the natural salt is 1: 0.9 ~ 1.1: 0.01 ~ 0.03 fermented ginger tea composition, characterized in that.
  3. 제1항에 있어서, The method of claim 1,
    상기 생강 원액은 착즙기를 통해 생강을 압착하여 추출되고, The ginger stock solution is extracted by pressing ginger through a juicer,
    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. The sun salt is fermented ginger tea, characterized in that aged in a sealed container made of any one material of pine, cypress, maple, bamboo, oak and aged for at least 6 months under an environment of 50 to 85% humidity. Composition.
  4. 생강을 세척하고 절단한 다음, 생강을 압착하여 생강 원액을 추출하는 단계(a);Washing and cutting ginger, and then compressing ginger to extract ginger stock solution (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); 및After putting the ginger stock solution prepared in step (a) in a jar, raw sugar (原糖) and sun salt are added, but the weight ratio of the ginger stock solution, raw sugar, and sun salt is 1: 1: 0.9 ~ 1.1: 0.01 ~ 0.03 Step (b); And
    상기 단계(b)를 거친 항아리를 1 ~ 7℃의 온도 하에서 21일 이상 유지하여 상기 생강 원액을 발효시키는 단계(c)를 포함하는 것을 특징으로 하는 발효 생강차 조성물 제조 방법.Fermenting ginger tea composition manufacturing method comprising the step (b) of fermenting the ginger stock solution by maintaining the jar through the step (b) for 21 days or more at a temperature of 1 ~ 7 ℃.
  5. 제4항에 있어서, The method of claim 4, wherein
    상기 생강 원액은 착즙기를 통해 생강을 압착하여 추출되고, The ginger stock solution is extracted by pressing ginger through a juicer,
    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 제조 방법. The sun salt is fermented ginger tea, characterized in that aged in a sealed container made of any one material of pine, cypress, maple, bamboo, oak and aged for at least 6 months under an environment of 50 to 85% humidity. Method for preparing the composition.
PCT/KR2015/005041 2015-03-24 2015-05-20 Fermented ginger tea composition and method for preparing same WO2016153105A1 (en)

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KR101224873B1 (en) * 2010-07-12 2013-01-22 한국식품연구원 Making method of fermented ginger
KR101254740B1 (en) * 2011-11-28 2013-04-16 경기도 A method for preparing an extract of fermented ginger and ginger tea using the smae
KR20140016758A (en) * 2012-07-31 2014-02-10 김영봉 Fermented composition comprising jujube and ginger and method of preparing the same
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