JP2006296245A - Fermented ginger juice, method for producing the same, and food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented ginger juice by which fermented ginger juice having medicinal benefits originated in ginger but no bitterness and pungency peculiar to ginger, and increased in scent originated in ginger: and to provide fermented ginger juice produced by the method, and food and drink containing the fermented ginger juice. <P>SOLUTION: The method for producing fermented ginger juice comprises the following process: a spawn-culturing process of making ginger fine grains, fermenting and culturing the fine-grained ginger to generate first fermented ginger juice; and a main culturing process of fermenting and culturing the first fermented ginger juice using spawns to generate a second fermented ginger juice. The first fermented ginger juice contains a large quantity of lactobacillus and yeast and thereby is used as a spawn for a main culturing process to produce the second fermented ginger juice. The method for producing fermented ginger juice enables sure reduction of bitterness and pungency peculiar to ginger which can not be sufficiently reduced by an ordinary method so as to increase ginger-originated scent at the same time. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing fermented ginger juice obtained by fermenting ginger grated soup, and more specifically, a method for producing fermented ginger juice obtained by fermenting ginger grated soup in two or more stages, and the production method thereof. It is related with the food / beverage products which added the fermented ginger soup and the fermented ginger soup.

  In recent years, interest in health is high, and natural foods and health foods are attracting attention. Among them, spicy materials that have been useful since ancient times in Japan, such as pepper, wasabi and ginger, have been reviewed as health foods, and foods containing these spicy materials have been developed.

  By the way, since these spicy materials have effects as medicinal herbs, in particular, as herbal medicines, various health effects can be expected by eating them. For example, red pepper has a pungent component such as capsaicin, which has the effect of stimulating the skin and improving blood circulation, and wasabi has the effect of suppressing the growth of parasites and inhibiting yeast fermentation. It also has the effect of blocking the growth of bacteria.

  In particular, ginger has various effects, but raw ginger is used for expectoration, antitussive, antipyretic, detoxification, and digestive function enhancement, and dried ginger is used for stomach pain, abdominal pain, and intestinal regulation . As described above, ginger has various effects such as an action on the central nervous system of the human body, an action on the circulatory and respiratory systems, and an action on the digestive system.

  This ginger is a ginger family plant and is a spicy plant that is gently absorbed by the human body. Therefore, if taken daily, it is possible to maintain a healthy and healthy body. However, since it has a unique taste and stimulating odor as a medicinal herb, it is difficult to take a large amount every day just because a health effect can be expected. Therefore, it is desired to develop a spicy food that eliminates the pungency, bitterness, and pungent odor peculiar to ginger and can be taken in a large amount every day.

JP-A-2001-238593 (Patent Document 1) is disclosed as a method for producing a spicy food fermented with a spicy material. This prior art is a technique for reducing peculiar tastes such as bitterness and pungent taste by fermenting spicy materials such as spices and herbs. Moreover, Unexamined-Japanese-Patent No. 2001-346543 (patent document 2) is disclosed as a prior art of the foodstuff which can ingest the active ingredient which crude drugs, such as a ginger, have at high concentration at once. This technology relates to the development of a food that can ingest excellent active ingredients such as cabbage and ginger at a high concentration at one time and that does not reduce the desired effect due to the interaction between herbal medicines.
JP 2001-238593 A JP 2001-346543 A

  Patent document 1 reduces the bitterness, pungent taste, and pungent odor of spicy materials such as wasabi, mustard, and ginger by fermentation of lactic acid bacteria and the like, and attempts to make the spicy material into food. Patent Document 2 is a food that can reduce the unique bitterness and pungent taste of herbal medicines by combining herbicides such as ginger, fennel, and licorice with a cabbage fermented extract. It is aimed at development. The fermented cabbage extract is produced by fermentation of lactic acid bacteria or the like, and the fermented extract and herbal medicine are mixed to reduce bitterness and pungent taste.

  However, when the present inventors experimented based on patent document 1, it was hardly realizable to reduce bitterness and pungent taste only by fermenting a spicy material. Moreover, by using a large amount of fermenting bacteria and enzymes, the original taste was lost, and problems such as deterioration of food due to long-term fermentation and culture, and inefficiency of the manufacturing process became clear. In Patent Document 1, spicy ingredients and other foods are mixed and fermented, but it has been clarified that bitterness and pungent taste are hardly reduced particularly with respect to ginger. Patent Document 2 intends to reduce the bitterness and pungent taste peculiar to herbal medicines by mixing the cabbage fermented extract and herbal medicine, but when the present inventors experimented, It was found that the pungent taste hardly decreased.

  Unlike the patent documents 1 and 2, the present inventors fermented the ginger itself to produce a fermented ginger juice having a mild taste without the bitterness and pungent taste peculiar to ginger while having the original medicinal effects of ginger. Researched hard to produce. As a result, adapting the inoculum while fermenting and cultivating ginger grated soup, and producing fermented ginger juice using this inoculum, it is possible to reliably reduce the bitterness and pungent taste peculiar to ginger, and to enhance the original aroma of ginger, At the same time, it was confirmed that the above-mentioned various problems could be solved, and the present invention was completed.

  Accordingly, the present invention has as its first object the development of a method for producing fermented ginger juice that has the original medicinal effects, suppresses the bitterness and pungent taste peculiar to ginger, and at the same time enhances the original aroma of ginger. The second object is to provide fermented ginger juice produced by the above method, and the third object is to provide food and drink to which the produced fermented ginger juice is added.

  This invention was proposed in order to solve the said subject, Comprising: The 1st form of this invention refine | divides a ginger and produces | generates primary ginger grated soup, In this primary ginger grated soup Nutrients are added, lactic acid bacteria and yeast are planted, and the lactic acid bacteria and yeast are acclimatized with primary culture to produce a primary fermented ginger juice, and another ginger is refined and secondary ginger grated soup Sterilize the secondary ginger grated juice, add an appropriate amount of primary fermented ginger juice produced by the inoculum culture step to the sterilized ginger grated juice, and subculture the sterilized ginger grated juice. This is a method for producing fermented ginger juice, which is composed at least from the main culturing step for producing secondary fermented ginger juice.

  The second aspect of the present invention is a method for producing fermented ginger juice comprising an inoculum culture step and a main culture step. An appropriate amount of fermented ginger juice produced by the main culture step is used as an inoculum for the next main culture step. It is the manufacturing method of the fermented ginger juice used as, and is the manufacturing method of the fermented ginger juice which repeats this main culture process twice or more.

  The 3rd form of this invention is the manufacturing method of the fermented ginger juice which is either the case where it heats and sterilizes without heating in the sterilization process of primary ginger grated juice.

  According to a fourth aspect of the present invention, in the planting of lactic acid bacteria and yeast, a method in which lactic acid bacteria and yeast in the air are naturally added by contacting primary ginger grated juice with air, or cultured lactic acid bacteria and yeast. Is a method for producing fermented ginger juice, which is forcibly added to the primary ginger grated juice.

  The 5th form of this invention is a manufacturing method of the fermented ginger juice performed by a primary culture being preserve | saved for 10 to 60 days in the temperature range of 20-40 degreeC.

  The 6th form of this invention is a manufacturing method of the fermented ginger juice performed by secondary culture | cultivation being preserve | saved for 10 to 60 days in the temperature range of 20-40 degreeC.

  The 7th form of this invention is the fermented ginger juice manufactured by the manufacturing method of the fermented ginger juice of the 1st-6th form.

  The 8th form of this invention is the food / beverage products containing the fermented ginger juice of a 7th form.

  According to the 1st form of this invention, the manufacturing method of the fermented ginger juice which concerns on this invention is comprised from the inoculum culture process which produces | generates primary fermented ginger juice, and the main culture process which produces | generates secondary fermented ginger juice. Therefore, the primary fermented ginger juice can be used as a seed fungus for the secondary fermented ginger juice. In this primary fermented ginger juice, lactic acid bacteria and yeast are planted and fermented and cultured in primary grated grated soup that is made from fine ginger. If added, it can be efficiently fermented and cultured. In other words, lactic acid bacteria and yeast once fermented and cultured are adapted to nutrients such as ginger and lactic acid bacteria, so if they are used as seeds for secondary ginger grated juice, they can be fermented and fermented more strongly than normal fermentation and culture. Can be cultured. Therefore, gingerol and shogaol, which are bitterness and pungent components peculiar to ginger that have not been sufficiently reduced in the past, can be strongly decomposed and reduced, and at the same time, the original aroma of ginger can be enhanced. The primary ginger grated juice may or may not be sterilized in advance, and when sterilized, the primary ginger grated soup contains no germs and can be efficiently fermented and cultured. When sterilization is not carried out, germs are overcome by lactic acid bacteria and the like, and there is no problem, and the efficiency of the fermented ginger juice production process can be improved by omitting the sterilization process. Moreover, since the secondary ginger grated soup is heated and sterilized in advance, a safe fermented ginger soup free of germs can be produced. Furthermore, in this invention, since lactic acid bacteria and yeast are used for fermentation and culture, interaction between lactic acid bacteria and yeast can be expected. For example, lactic acid bacteria produce lactic acid during the growth process, and this lactic acid lowers pH to help yeast growth, while yeast removes excess lactic acid that inhibits the growth of lactic acid bacteria and fermented ginger juice It has the effect of promoting fermentation and culture. Lactic acid and yeast produced during the growth process of lactic acid bacteria not only reduce the bitterness and pungent taste unique to ginger, but also promote the fermentation and culture of fermented ginger juice, as well as giving the fermentation ginger juice a unique taste, aroma and taste. Can do.

  According to the 2nd form of this invention, in the manufacturing method of the fermented ginger juice comprised from an inoculum culture process and a main culture process, the appropriate amount of the fermented ginger juice produced | generated by this culture process is used for the inoculum of the following main culture process. Can be used to produce fermented ginger juice, and this main culturing step can be repeated twice or more. Therefore, if an appropriate amount of new lactic acid bacteria and yeast are added to the inoculum at the previous stage of the main culture process multiple times, the newly added lactic acid bacteria and yeast can be accelerated by the strong adaptability of the inoculum. Acclimatized to form strong fermentation and culture power. As a result, gingerol and shogaol, which are bitterness and pungent components peculiar to ginger, can be strongly decomposed and reduced. By repeating this culturing process many times, a large amount of lactic acid bacteria and yeast can be produced, and a large amount of fermented ginger juice can be produced, so that the production cost can be greatly reduced. Furthermore, by adjusting the number of times of the main culturing step, the amount of lactic acid bacteria and yeast added can be appropriately adjusted to produce a fermented ginger juice having a desired taste.

  According to the 3rd form of this invention, since it may sterilize without heating, when it heats and sterilizes a primary ginger grated juice, it can select suitably according to manufacturing conditions. For example, if sterilization is performed by heating primary ginger grated soup, it is possible to overcome various germs and is extremely safe as a food. Moreover, the hard fiber of ginger becomes soft by heating, and fermentation and culture of primary ginger grated juice can be easily promoted. In the case of sterilization without heating, for example, in the case of sterilization with alcohol or the like, the sterilization can be performed only by adding alcohol to the primary ginger grated juice, so that the manufacturing cost of sterilization equipment and the like can be reduced.

  According to the fourth aspect of the present invention, in planting lactic acid bacteria and yeast, the method of letting primary ginger grated juice touch the air and naturally adding lactic acid bacteria and yeast in the air, and cultured lactic acid bacteria and yeast Is forcibly added to the ginger soup stock. Therefore, one of the methods can be appropriately selected depending on the type of fermentation bacteria and the production conditions. In the method of naturally adding lactic acid bacteria and yeast in the air by bringing air into contact with the primary ginger grated soup, it is not necessary to forcibly add lactic acid bacteria and yeast, so that the charging process can be omitted from the manufacturing process. At the same time, since no special equipment for input is required, the manufacturing cost can be reduced, and the price of fermented ginger juice can be reduced. When the cultured lactic acid bacteria and yeast are forcibly added to the primary ginger grated juice, the type and amount of lactic acid bacteria and yeast can be adjusted appropriately to improve the efficiency of the culture time in the primary culture, and fermentation. The production efficiency of ginger juice can be increased.

  According to the fifth aspect of the present invention, the primary culture can be performed if stored for 10 to 60 days in a temperature range of 20 to 40 ° C., and thus the production process can be easily managed. In general, the growth rate of microorganisms is greatly influenced by nutrient sources, culture temperature, culture time, pH and other factors. In particular, the culture temperature and the culture time are important factors, and these greatly affect the production efficiency. Since the primary culture is performed within the above temperature range, the cost related to the fermentation / culture equipment can be reduced. If the culture temperature is maintained at the optimum temperature, the culture time can be minimized and the production efficiency can be improved.

  According to the sixth aspect of the present invention, similarly to the primary culture, since the secondary culture can be performed by storing for 10 to 60 days in the temperature range of 20 to 40 ° C., the fermented ginger juice can be easily produced. In particular, if it is stored at an optimal temperature in a thermostatic chamber or the like, the secondary culture is completed in the shortest period, and the production process can be made more efficient. As a result, fermented ginger juice can be produced efficiently, enabling mass production and greatly reducing production costs.

  According to the seventh aspect of the present invention, since it is a fermented ginger juice produced by the method for producing fermented ginger juice of the first to sixth aspects, it exhibits a mild taste without ginger-specific bitterness and pungent taste, and ginger The original fragrance is enhanced. This fermented ginger juice contains the original medicinal effects of ginger and is excellent in antioxidant properties, antiallergic properties and antibacterial properties. Therefore, if this fermented ginger juice is added to other foods, food safety and storability can be improved, and foods having excellent pharmacological effects for health can be provided.

  According to the 8th form of this invention, the food / beverage products containing the fermented ginger juice which concerns on this invention are excellent in antioxidant property and antiallergic property, and also contain the outstanding medicinal effect of ginger. This fermented ginger soup has a mild taste without the bitterness and pungent taste peculiar to ginger, and at the same time enhances the original scent of ginger, so that an optimum amount can be added to give the food or drink a desired medicinal effect. Moreover, since this fermented ginger juice is excellent also in antibacterial property, if it adds to food-drinks, it can provide the outstanding preservation | save and can provide food-drinks which are hygienic and healthy.

  Hereinafter, the embodiment in the method for producing fermented ginger juice according to the present invention will be specifically described.

  The method for producing fermented ginger juice according to the present invention comprises a primary fermented ginger juice manufacturing process and a secondary fermented ginger juice manufacturing process. First, the primary fermentation ginger juice production process will be described.

  The ginger used in the primary fermented ginger juice production process is a ginger family plant, and the underground tubers are edible. Native to tropical Asia, it has been widely cultivated as a medicinal and spice since ancient times, and the edible rhizome is a fleshy lump that has not only hard fibers but also a pungency and aroma peculiar to ginger. For this reason, it is generally used as a pickle and is mostly eaten as a sushi pickle or sushi pickle.

  This ginger contains gingerol and gingerol as spicy ingredients, and these two ingredients are said to function as a medicinal effect of ginger. The following effects are mentioned as the medicinal effects of ginger. It has various effects such as central inhibitory action, antipyretic action, analgesic action, anticonvulsant action, antitussive action, antiemetic action, blood pressure lowering action, cardiotonic action, salivary secretion enhancing action, action on gastrointestinal motility, antipeptic ulcer action Yes. In particular, as a healthy stomach action, it protects the stomach mucosa damaged by gastric acid to prevent and improve gastric hyperacidity and ulcers. In addition, it calms the symptoms of colds and has the same superior efficacy as antibiotics against fever caused by virus infection.

  The ginger is refined to produce primary ginger grated juice, which may or may not be sterilized. As described above, the sterilization method includes a method using heating, a method using alcohol, and the like. In the method for producing fermented ginger juice of the present invention, a method using heating is preferable.

  This primary ginger grated juice is crushed into fine granules, processed so that the strain can easily propagate, and as a nutrient source for fermentation, for example, a carbon source such as trithermal sugar is added. The addition amount of this nutrient source is 10% to 50%. The primary ginger grated soup is brought into contact with lactic acid bacteria and yeast in the air and fermented naturally, followed by primary culture.

  When lactic acid bacteria and yeast are forcibly added to the primary ginger grated juice, lactic acid bacteria and yeast may be added at the same time, or lactic acid bacteria may be added after adding yeast. It is desirable to add the yeast after suppressing the decay of the primary ginger grated juice.

  The lactic acid bacteria used in the present invention are anaerobic bacteria using carbohydrates such as glucose and lactose as nutrients, and produce a large amount of lactic acid from the carbohydrates. Lactic acid bacteria have been confirmed to have an excellent effect of inhibiting sterilization and bowel regulation by suppressing the increase of spoilage bacteria in the intestine. In addition, lactic acid bacteria have an excellent antibacterial action and can drastically improve not only taste but also food preservation. Examples of the lactic acid bacteria include Lactobacillus casei, Lactobacillus plantarum, Lactobacillus rhamnosus, Streptococcus lactis, Lactobacillus sake, Enterococcus faecalis, Bifidobacterium adolescntis, and Bifidobacterium infantis, and these are used alone or in combination of two or more.

  The yeast used in the present invention is a microorganism belonging to the same ascomycete fungi and produces sugar and carbon dioxide by decomposing and fermenting sugars such as sucrose and glucose according to the present invention, and has a unique flavor and softness to foods. Can be presented. In addition to this degradation action, yeast has an action of synthesizing various amino acids, vitamins and fatty acids. Examples of this yeast include Candida versatilis, Candida etchellsii, Saccharomyces rouxii, Saccharomyces cerevisiae, and the like, and like lactic acid bacteria, are used alone or in combination of two or more for secondary culture.

  In the present invention, by using the lactic acid bacterium and yeast together, not only the action of each lactic acid bacterium and yeast, but also the interaction between the lactic acid bacterium and yeast is exhibited. As described above, by adding yeast to lactic acid bacteria, an excessive increase in lactic acid can be suppressed, fermentation inhibition by lactic acid can be alleviated, fermentation and culture can be promoted, and production efficiency of fermented ginger juice can be improved.

  As planting conditions for lactic acid bacteria, it is preferable that the planting amount is 0.1 to 20%, the culture temperature is 20 to 40 ° C., and the culture time is 10 to 60 days. It is desirable to stir.

  As in the case of lactic acid bacteria, the planting conditions are preferably 0.1 to 20%, the culture temperature is 20 to 40 ° C., and the culture time is 10 to 60 days. In the present invention, the growth rate of lactic acid bacteria is improved by using lactic acid bacteria and yeast together.

  Analysis of the primary fermented ginger juice produced by the primary culture described above confirmed that many lactic acid bacteria and yeast were growing. The taste of the primary fermented ginger soup had a pungency and bitterness peculiar to ginger and no sourness as an umami component. The acclimatized lactic acid bacteria and yeast are used as seeds to produce secondary fermented ginger juice. Next, the secondary fermentation ginger juice production process will be described.

  Prepare a new ginger, crush this ginger and pulverize it, process it so that the strain can easily propagate, and heat it at a temperature of 60 to 100 ° C. for 1 to 2 minutes to remove miscellaneous bacteria. Is the secondary ginger grated soup. An appropriate amount of the primary fermented ginger juice is used as a seed fungus for the secondary ginger grated soup. Since this secondary ginger grated juice is heated, the pH is easily lowered and secondary culture is promoted.

  If primary fermented ginger juice is added to the secondary ginger grated soup as a seed fungus and stirred well to make it uniform, oxygen necessary for secondary culture can be replenished. Moreover, secondary culture | cultivation is accelerated | stimulated by using the adapted inoculum, and the excessive increase of the lactic acid produced from fermentation of lactic acid bacteria by the effect | action of yeast can be suppressed, and secondary fermentation ginger juice can be produced | generated efficiently.

  The inoculation conditions for the inoculum are preferably a planting amount of 1 to 10%, a culture temperature of 20 to 40 ° C., and a culture time of 10 to 60 days. When the produced secondary fermented ginger juice was analytically tested, lactic acid and acetic acid were detected, but citric acid, a component of ginger grated juice, was not detected. As a result, the taste of the secondary fermented ginger soup has a mild taste disappearing from the pungency and bitterness peculiar to ginger, and at the same time the original aroma of ginger is enhanced.

  The produced secondary fermented ginger juice has not only antioxidant and antiallergic properties, but also excellent antibacterial properties. Therefore, by adding this secondary fermented ginger juice to foods and drinks, it is possible to provide foods and drinks that are healthy, and at the same time contribute to improving the storage stability of the food and drinks. The fermented ginger juice of the present invention can be dried to form granules and solids, which may be added to other foods or used alone.

[Example 1 Production of primary fermented ginger juice]
30 g of tri-warm sugar is added as a nutrient source for fermentation and culture of fungi to 100 g of raw ginger that has not been sterilized in advance, and then crushed into fine grains. The primary ginger grated soup is stirred well, allowed to air and fermented naturally, and stored indoors at a temperature in the range of 20 to 40 ° C. for one month to obtain the primary fermented ginger soup according to the present invention. create.

[Example 2 Component analysis of primary fermented ginger juice]
FIG. 1 is a component analysis diagram of primary fermented ginger juice. From this figure, a large number of yeasts (3.4 × 10 ⁶ / g) and lactic acid bacteria (8.2 × 10 ⁵ / g) can be confirmed in the primary fermented ginger juice. Since this primary fermented ginger juice has many adapted yeasts and lactic acid bacteria, it can be used as an inoculum. The fermented ginger soup according to the present invention uses this primary fermented ginger soup as an inoculum. As the component analysis method, the number of yeasts was detected by potato dextrose (10%) agar plate culture method, and the number of lactic acid bacteria was detected by MRS agar plate anaerobic culture method.

[Example 3 Production of Fermented Ginger Soup]
3 g of primary fermented ginger juice containing lactic acid bacteria and yeast grown by primary culture is used as seed bacteria, and 100 g of new ginger is added to the refined secondary ginger grated juice. This secondary ginger grated juice has been subjected to a heat sterilization treatment at a temperature of 90 ° C. for 1 minute in advance. This is fermented and cultured at a constant temperature of 30 ° C. for 20 days. The fermented ginger juice produced by this secondary culture has antioxidant, anti-allergic and antibacterial properties, has no pungency or bitterness peculiar to ginger, has a mild taste, and has a ginger-specific aroma. It has been strengthened.

[Example 4] Component analysis of grated ginger juice and fermented ginger juice
FIG. 2 is a component analysis diagram of grated ginger juice and fermented ginger juice according to the present invention. (2A) is a component analysis diagram of ginger grated soup. From this figure, citric acid (0.03 g / 100 g) was detected as a component of ginger juice. (2B) is a component analysis diagram of fermented ginger juice according to the present invention. From this figure, lactic acid (0.58 g / 100 g) and acetic acid (0.12 g / 100 g) were detected as components of the fermented ginger juice, and citric acid was not detected. Glycosides, a pungent component of ginger, were not detected. The analysis method is based on high performance liquid chromatography.

[Example 5: Soft drink with fermented ginger juice]
360 g of fermented ginger juice of Example 3, 470 g of glucose-sweetened solution, 140 g of trehalose powder as sugar, 150 g of ginger juice as pungent ingredients, 30 g of lemon fruit juice, 1 g of citric acid, 100 g of tri-warm sugar, 1/4 cinnamon as a flavor, glove 4 Add the pieces to make a stock solution, and boil this stock solution to sterilize. A soft drink containing fermented ginger juice is produced by adding 150 to 180 g of carbonated water to 35 to 40 g of this stock solution. This soft drink containing fermented ginger juice has a mild taste without the pungency and bitterness peculiar to ginger and has an enhanced aroma of ginger. After drinking, the body warmed and blood circulation improved. The ginger fermented juice of the present invention is a drinking water having the original medicinal effects of ginger and is excellent in antioxidant properties, antiallergic properties and antibacterial properties.

[Example 6 Fermented ginger juice for syrup]
Add 240 g of fermented ginger juice of Example 3, 100 g of glucose sweetened solution, 200 g of rice bran, 50 g of tri-warm sugar, 20 g of trehalose powder as sugar, 20 g of ginger juice, 20 g of brown sugar, 1/7 cinnamon as a flavor. The stock solution is boiled and sterilized to obtain a fermented ginger juice for syrup. This fermented ginger juice for syrup can be used for both drinking water and foods, and not only contains the excellent medicinal properties of ginger, but also has excellent antibacterial properties. The preservability of food and drink can be improved.

  The present invention is not limited to the above-described embodiments and examples, and various modifications and design changes within the technical scope of the present invention are included in the technical scope. Not too long.

  The fermented ginger juice of the present invention is not only good for health but also excellent in antibacterial properties, and can be used anywhere as long as it is solid, so it can be used not only for food addition but also for other fields for food preservation . For example, it can be used for medical purposes.

It is a component-analysis figure of primary fermentation ginger juice. It is a component analysis figure of ginger grated soup and fermented ginger soup according to the present invention.

Claims (8)

  The ginger is refined to produce primary ginger grated soup, nutrients are added to this ginger grated soup, lactic acid bacteria and yeast are planted, and the lactic acid bacteria and yeast are acclimatized with primary culture and primary fermented ginger. Inoculum culture process to produce juice, and another ginger is refined to produce secondary ginger grated juice, this secondary ginger grated soup is sterilized, and this sterilized ginger grated juice is produced by the inoculum culture process A method for producing fermented ginger juice, comprising at least a main culturing step of adding an appropriate amount of primary fermented ginger juice and secondary culturing the sterilized ginger grated soup to produce secondary fermented ginger juice .   A method for producing fermented ginger juice comprising the inoculum culture step and the main culture step, wherein an appropriate amount of fermented ginger juice produced by the main culture step is used as an inoculum for the next main culture step The method for producing fermented ginger juice according to claim 1, wherein the main culturing step is repeated twice or more.   The method for producing fermented ginger juice according to claim 1 or 2, wherein, in the sterilization treatment of the primary ginger juice, the sterilization is performed either by heating or by sterilization without heating.   The planting of the lactic acid bacteria and yeast is a method in which the lactic acid bacteria and yeast in the air are naturally added when the primary ginger grated juice comes into contact with the air, or the cultured lactic acid bacteria and yeast are mixed with the primary ginger grated juice. The method for producing fermented ginger juice according to any one of claims 1 to 3, wherein the method is any one of the methods forcibly added to the fermented ginger juice.   The said primary culture is a manufacturing method of the fermented ginger juice in any one of Claims 1-4 performed by being preserve | saved for 10 to 60 days in the temperature range of 20-40 degreeC.   The said secondary culture is a manufacturing method of the fermented ginger juice in any one of Claims 1-5 performed by being preserve | saved for 10 to 60 days in the temperature range of 20-40 degreeC.   A fermented ginger juice produced by the method for producing a fermented ginger juice according to any one of claims 1 to 6.   A food or drink comprising the fermented ginger juice according to claim 7.

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