WO2016153105A1 - Composition de tisane de gingembre fermenté et son procédé de préparation - Google Patents

Composition de tisane de gingembre fermenté et son procédé de préparation 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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WO
WIPO (PCT)
Prior art keywords
ginger
stock solution
fermented
present
raw sugar
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PCT/KR2015/005041
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English (en)
Korean (ko)
Inventor
이은희
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아름다운영농조합법인
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Publication of WO2016153105A1 publication Critical patent/WO2016153105A1/fr

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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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne une composition de tisane de gingembre fermenté qui a le goût et l'arôme intenses uniques du gingembre, présente une teneur élevée en composants efficaces fonctionnels du gingembre, tels qu'un composant antibactérien, un composant anti-inflammatoire, un composant anti-parodontopathie, un composant antioxydant et un composant anticancéreux, et contient simultanément un grand nombre de minéraux, et un procédé de préparation de celle-ci. À cet effet, la composition de tisane de gingembre fermenté selon la présente invention est préparée par fermentation de jus de gingembre avec ajout de sucres bruts et de sels séchés au soleil. Lors de l'ajout des sucres bruts et des sels séchés au soleil, on mélange selon un rapport en poids de jus de gingembre, sucres bruts et sels séchés au soleil de 1:0,9 à 1,1:0,01 à 0,03.
PCT/KR2015/005041 2015-03-24 2015-05-20 Composition de tisane de gingembre fermenté et son procédé de préparation WO2016153105A1 (fr)

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KR1020150040512A KR101736809B1 (ko) 2015-03-24 2015-03-24 발효 생강차 조성물 제조 방법
KR10-2015-0040512 2015-03-24

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KR102035428B1 (ko) 2018-08-07 2019-11-08 김완섭 발효생강엑기스 및 그 제조방법
KR102573406B1 (ko) 2020-12-11 2023-09-04 안동시(농업기술센터) 기능성이 강화된 유산균 발효 생강청 및 이의 제조 방법
KR102455960B1 (ko) 2020-12-29 2022-10-18 주분순 생강 진액의 제조방법
KR102614914B1 (ko) * 2021-09-16 2023-12-19 안동종가문화원 주식회사 농업회사법인 생강 발효차 및 그 제조방법

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KR100880127B1 (ko) * 2007-08-21 2009-02-02 주식회사 다원 발효생강 음료수 제조방법
KR101224873B1 (ko) * 2010-07-12 2013-01-22 한국식품연구원 발효 생강의 제조방법
KR101254740B1 (ko) * 2011-11-28 2013-04-16 경기도 발효생강 추출물의 제조방법 및 이를 이용한 생강차
KR20140016758A (ko) * 2012-07-31 2014-02-10 김영봉 대추 및 생강을 포함하는 발효 조성물 및 그 제조방법
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KR100880127B1 (ko) * 2007-08-21 2009-02-02 주식회사 다원 발효생강 음료수 제조방법
KR101224873B1 (ko) * 2010-07-12 2013-01-22 한국식품연구원 발효 생강의 제조방법
KR101254740B1 (ko) * 2011-11-28 2013-04-16 경기도 발효생강 추출물의 제조방법 및 이를 이용한 생강차
KR20140016758A (ko) * 2012-07-31 2014-02-10 김영봉 대추 및 생강을 포함하는 발효 조성물 및 그 제조방법
KR20140025186A (ko) * 2012-08-22 2014-03-04 김영봉 생강 및 대추가 함유된 숙성물 및 그 제조방법

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