JP2017012076A - Ginger composition for beverage, and production process therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a ginger composition for beverage that has, while suppressing the excessive pungency of processed products derived from ginger, a natural eat-texture and deliciousness of ginger; and process for producing the same as well as a method for suppressing the pungency of a ginger composition for beverage.SOLUTION: A ginger composition for beverage is a ginger composition for beverage comprising ginger powder, dried ginger granule and thickener, and in which the particle size of 90 cumulative mass% of the dried ginger granule is 1 to 3 mm, as well as the mass ratio of the ginger granule to the ginger powder is 15 to 50 mass%, and the mass ratio of the thickener to the total mass of the ginger powder and the dried ginger granule is 150 to 300 mass%. Also, a process for producing ginger-containing beverage in which a dry weight 10 g of the ginger composition is dissolved in a warm water of 100 ml at 50 to 100°C.SELECTED DRAWING: None

Description

The present invention relates to a beverage ginger composition having a natural texture and taste and a method for producing the same.

Ginger, an ingredient that has been eaten in Japan since ancient times, has been eaten alone or as a flavoring agent with ingredients such as meat. It is well known that ginger is effective for various biological regulation functions in addition to the action of warming the body by promoting blood circulation.
In particular, it is known that components such as gingerol and gingerol also have analgesic, antipyretic, antitussive, antiemetic, anti-inflammatory, promotion of bile secretion, antiulcer action and the like. However, these gingerol and gingerol are also known as the pungent component of ginger, and when trying to ingest a large amount, the pungent taste was too strong to be ingested.

On the other hand, as a food that can easily take an active ingredient of ginger, a large number of powder processed products in which ginger or its extract is powdered are marketed. This processed powder product is mainly composed of ginger rhizome processed into powder after drying, or ginger juice or ginger extract extracted from dried powder, and this is a saccharide for suppressing pungency. And starch is added, and it has been devised to make it easy to ingest with mellow texture. For example, Patent Document 1 discloses a method for producing ginger hot water obtained by mixing and stirring a ginger extract extracted and powdered with saccharides, starch, etc., and adding ginger to hot water or food. Of active ingredients.

  Patent Document 2 discloses a ginger composition for beverages that exerts a ginger bioregulatory function, and reduces not only the concentration ratio / content of gingerol and gingerol and the content of carbohydrates, but also the odor-causing substances. This technique is illustrated.

  However, when a large amount of gingerol and gingerol was ingested, the pungent taste could not be alleviated sufficiently only by addition of carbohydrates or thickening with starch.

JP-A-11-155538 JP2010-124786A

As described above, according to the above-described conventional technology, when a large amount of ginger active ingredient is ingested, the pungency cannot be sufficiently relaxed and it is difficult to drink it easily. In addition, the human taste is a chemical taste such as sweet taste, salty taste, sour taste, bitter taste, umami taste, and a fragrance felt in the mucous membrane of the nose. The physical taste affected by tactile information such as the texture of the tongue and throat is affected, so if it is excessively thickened to alleviate the pungent taste, the texture of the tongue and throat will become unnatural and impair the taste. It was the cause.
Accordingly, an object of the present invention is to provide a ginger composition for beverages having a natural texture and deliciousness of ginger and a method for producing the same, and a ginger composition for beverages, while suppressing excessive pungent taste for processed products derived from ginger. An object is to provide a method for suppressing the pungent taste of a product.

As a result of diligent research to solve the above problems, the present inventors include ginger powder derived from ginger containing dried ginger particles processed to have a predetermined particle size, and further, dried ginger particles in the beverage By adding a thickener having a viscosity that allows the ginger to be dispersed almost uniformly, the way of feeling the pungent taste derived from the ginger-containing component was alleviated, and a ginger beverage composition having a more natural texture was obtained. Moreover, the ginger composition for drinks provided with the taste property which was easy to drink was obtained by adding carbohydrate. More specifically, the present invention is as follows.

The beverage ginger composition of the present invention is a beverage ginger composition containing ginger powder, dried ginger granules, and a thickener, and the particle diameter of 90 cumulative mass% of the ginger grains is 1 mm to 3 mm, The mass ratio of ginger grains to ginger powder is 15 mass% to 50 mass%, and the mass ratio of the thickener to the total mass of ginger powder and dry ginger grains is 150 mass% to 300 mass%. To do.

  Further, in the above-mentioned beverage ginger composition, it is preferable that the thickener is one or more selected from dextrin, starch, pectin, agar, carrageenan, gelatin, collagen, and sodium alginate. Moreover, when starch is employed, it is preferably made of kuzu powder.

  Furthermore, it is preferable that the said ginger composition for drinks contains hesperidin, and it is further more preferable that the compounding quantity of hesperidin is 0.8-10 g / 100g.

  Furthermore, it is preferable that the said ginger composition for drinks is 10-1000 mPa * s when 10 g of dry weight is dissolved in 90 degreeC and 100 ml of water.

  As for the manufacturing method of the ginger containing drink of this invention, it is preferable to dissolve 10 g of dry weights of said ginger composition for drinks in 50-100 degreeC and 100 ml of hot water.

  In the method for producing a beverage ginger composition of the present invention, the 90 cumulative mass% particle diameter of ginger grains is adjusted to 1 mm to 3 mm, and the mass ratio of ginger grains to ginger powder is 15 mass% to 50 mass%. It is adjusted, The mass ratio of the thickener with respect to the total mass of ginger powder and dry ginger grain is adjusted to 150 mass%-300 mass%, It is characterized by the above-mentioned.

  In the method for suppressing the pungent taste of the ginger composition for beverages of the present invention, the particle diameter of 90 cumulative mass% of ginger grains is adjusted to 1 mm to 3 mm, and the mass ratio of ginger grains to ginger powder is adjusted to 15 mass% to 50 mass%. The mass ratio of the thickener to the total mass of ginger powder and dried ginger grains is adjusted to 150 mass% to 300 mass%.

The beverage ginger composition of the present invention, and the production method thereof, even when containing a large amount of ginger-derived pungent components, the beverage ginger composition having natural taste and texture, and the production method thereof, Moreover, the pungent taste suppression method of the ginger composition for drinks can be provided.

Hereinafter, although embodiment of this invention is described, this invention is not limited to the following embodiment.

  In the present invention, the ginger composition for beverages is obtained from raw ginger or raw ginger composition as a main raw material, ginger powder obtained through steps such as extraction, drying, and pulverization, and steps such as drying and pulverization. It is obtained by adding a thickener to dried ginger granules.

Ginger (scientific name: Zingiber officinalale) as a raw material for ginger powder and dried ginger grains is a perennial that belongs to the genus Ginger, and is widely cultivated throughout Japan, and can be easily obtained from these areas. it can. Ginger varieties are roughly classified into large ginger, medium ginger and small ginger. As ginger that can be used in this embodiment, large ginger or medium ginger is suitable.

  In the present invention, the ginger-containing beverage refers to one obtained by dissolving the above-mentioned beverage ginger composition in hot water, and preferably refers to one obtained by dissolving 10 g of a dry ginger composition dry weight in 50 to 95 ° C. and 100 ml of hot water. More preferably, the starch is dissolved in 95 ml and 100 ml of hot water and then cooled to 50 ° C. in order to gelatinize the starch. In addition, temperature and quantity of drinking can be suitably employ | adopted from the range of about 50-200 ml according to a drinker's preference (thickness, hotness).

  In the present invention, ginger powder can be obtained by appropriately cutting the rhizome part of ginger as a raw material, pulverizing by a general method such as dry pulverization, wet pulverization, freeze pulverization, and drying as necessary. . When drying ginger fresh rhizomes, it is preferable to dry at 55 ° C. or lower so that the functional components contained in ginger are not reduced. In addition, dried ginger extract obtained by squeezing the juice from the rhizome part of ginger, concentrated juice obtained by concentrating the juice, transparent juice clarified by applying enzyme treatment to the juice from the rhizome part of ginger, etc. If necessary, it can be crushed to obtain ginger powder. In the present invention, those obtained by pulverizing the former ginger rhizome part and those obtained by preparing the latter ginger extract may be used, respectively, or both may be used in any ratio. Good. In addition, as such ginger powder, various things are marketed and you may select arbitrarily.

In the present invention, dry ginger grains are appropriately cut the ginger rhizome as in the case of the above ginger powder, and pulverized by a general method such as dry pulverization, wet pulverization, freeze pulverization, etc. It can be obtained by drying. When drying ginger fresh rhizomes, it is preferable to dry at 55 ° C. or lower so that the functional components contained in ginger are not reduced.
As a feature of dried ginger powder, when it is put in the mouth, it touches the palate such as the tongue to give physical stimulation to recognize the presence of particles, and the particle sensation is the pungent taste of gingerol and gingerol, which are the active ingredients of ginger. The particle size needs to ease perception. However, according to the mechanical properties such as the hardness and elasticity of the particles themselves, the size and shape of the particle diameter, etc., it is a property that does not disturb the throat and tactile sensation as a beverage because it makes it difficult to swallow and feel a foreign object. There is a need.
On the other hand, if there are too many fine particles, it gives a rough feeling and leads to unpleasant taste. In general, the minimum particle size that can be seen on the palate is said to be 25 μm, and many people cannot detect particles when the maximum particle size is 8 μm, but only about 13 μm can detect particles.

For the above reasons, the dry ginger powder has a particle size of 90 cumulative mass% of preferably 1 mm to 3 mm, more preferably 90 cumulative mass percent of 1 mm to 2 mm, and even more preferably 90 cumulative mass%. The particle diameter is preferably 1 mm to 1.5 mm. The 50 cumulative mass% particle diameter is preferably 0.5 mm to 2 mm, more preferably 50 cumulative mass% particle diameter is preferably 0.5 mm to 1.5 mm, and especially 50 cumulative mass% particle diameter is 0.5 mm. ˜1 mm is preferred. Further, the cumulative distribution (under the sieve) of the dried ginger powder passing through the 250 μm mesh is preferably 25% by mass or less, more preferably 20% by mass or less, and particularly preferably 15% by mass or less.
In addition, what is necessary is just to use a well-known method for the method of calculating | requiring each accumulated particle diameter, for example, can obtain | require according to the dry-type mechanical sieving described in the screening test method general rule (JIS-Z8815-1994). As such dry ginger grains, a wide variety are commercially available and may be arbitrarily selected.

In addition, the dried ginger granules of the present invention preferably have a form that is excellent in physical irritation upon contact with the palate such as the tongue, hardly feels a foreign substance, and is easily dispersed uniformly. The ratio when the above grains are consolidated (hereinafter referred to as “consolidation ratio”) is preferably from 0.75 to 0.98, more preferably from 0.77 to 0.95, and in particular, the consolidation ratio is 0.00. More preferably, it is 80-0.93.
In order to bring the compaction ratio on the 1.0 mm mesh opening of the ginger composition for beverages to the above range, the shape of the blade when grinding the ginger into powder, the pulverization method, or the separation with a sieve, etc. are appropriately employed. Can be processed. However, it is not limited to this method. The “consolidation ratio” on the 1.0 mm mesh opening of the present beverage ginger composition defined by the present invention refers to the “relaxed bulk density” measured by allowing ginger powder to fall naturally and filling the container. The ratio of “solidified bulk density” measured by filling the container with vibration while giving vibration to the ginger powder, and is obtained by the following equation.
Consolidation ratio = “solidified bulk density” / “loose bulk density”

  In the present invention, the thickener can be used as a food additive and is selected from tasteless odorless dextrin, starch, pectin, agar, carrageenan, gelatin, collagen, sodium alginate, etc. that do not interfere with the flavor of the beverage Is done. In particular, starch is preferably used. As starch, natural products such as kuzu, potato, rice, corn and tapioca can be used. In order to increase the viscosity with hot water of about 50 ° C., it is desirable to use a thickener that can obtain viscosity at room temperature, such as collagen and sodium alginate.

  These thickeners are used to impart viscosity to a ginger-containing beverage prepared by dissolving a beverage ginger composition in water, hot water, or the like, and to disperse dried ginger granules substantially uniformly in the ginger-containing beverage. In order to moderate this viscosity, it is preferable that the viscosity at 90 ° C. when 10 g dry weight of ginger composition for beverage is dissolved at 95 ° C. and 100 ml of hot water is 10 to 1000 mPa · s, and further 15 It is preferable that it is -800 mPa * s. Moreover, it is preferable that the viscosity when the dry weight 10g of drink ginger compositions is dissolved in 95 degreeC and 100 ml water, and is cooled to 50 degreeC is 20-2500 mPa * s, Furthermore, it is 30-2000 mPa * s. preferable.

In the present invention, hesperidin is one of flavonoid compounds, and is a compound in which the aglycon is hesperetin and the sugar moiety is β-lutinose. This hesperidin is contained in citrus peels and the like, and is known to have various physiological functions in addition to having a bitter taste. In the ginger composition for beverages according to this embodiment, hesperidin alone may be blended, or a composition containing hesperidin (for example, fruit juice from citrus fruits) may be blended.
Further, since hesperidin hardly dissolves in water, water-soluble hesperidin with increased solubility in water may be used. As water-soluble hesperidin, glycosyl hesperidin whose water-solubility is enhanced by treating hesperidin extracted and purified mainly from citrus fruits with a glycosyltransferase can be used. As such water-soluble hesperidin, a commercially available water-soluble hesperidin can be used. For example, the trade name “Hesperidin S” sold by Hayashibara Co., Ltd. can be used.
The ginger composition for beverages according to the present invention preferably contains 0.8 to 10.0 g / 100 g of hesperidin, more preferably 1.0 to 5.0 g / 100 g. It is most preferable to blend 7 to 3.5 g / 100 g.

  Ginger composition for beverages according to the present invention can be prepared by using sugars and sweeteners such as sugar, glucose, fructose, oligosaccharide, trehalose, xylitol, sucralose, stevia extract, sorbitol, licorice extract and lacanka extract (optional). Hereinafter, sugars and sweeteners may be further referred to as sugar or the like). The ginger composition for beverages according to the present invention preferably contains 50% by mass or more of one or more of these sugars and sweeteners, and further contains 60% by mass to 90% by mass. It is preferable. In addition, as for the ginger composition for drinks of this invention, it is desirable to use a natural product as much as possible from the product characteristic.

  In order to produce the beverage ginger composition according to the present invention, ginger powder, dried ginger granules, thickener, hesperidin, sugar and the like are mixed. And it heat-sterilizes as needed and fills a predetermined container.

Hereinafter, embodiments of the present invention will be described with reference to examples, but the present invention is not limited to the following examples.

First Example <Sample Adjustment>
A ginger composition for beverage was prepared by mixing ginger powder, dried ginger granules, starch, sucrose, and glucose so as to have the following blending ratio. Then, 10 g of each beverage ginger composition was mixed with 100 ml of 95 ° C. hot water and cooled to 50 ° C. at room temperature to obtain a sample beverage.
In addition, dry ginger granule classified the particle diameter in 8 minutes of operation with a vibration adjustment scale using a tabletop standard shaker (Tsugai Riken Kikai Co., Ltd., VSS-50). As the sieve, a JIS standard sieve (made of stainless steel, diameter 200 mm, depth 45 mm) is used, and the openings are 3.33 mm, 2.43 mm, 1.70 mm, 1.41 mm, 1.18 mm, 1.00 mm, 850 μm, 500 μm, Nine types of 355 μm and 250 μm were selected. And the range of the particle diameter in which 90 integrated mass% and 50 integrated mass% are contained was adjusted.

<Sensory evaluation test>
The sensory evaluation test of the ginger composition for beverages is conducted by entrusting 10 panelists to evaluate each item according to the following criteria. Here, the numerical value in a table | surface is an average value of evaluation of 10 panelists.
<Natural texture>
3 points: Very good mouth feel, texture and throat texture.
2 points: Good mouthfeel, texture, and throat feel.
1 point: Reduces mouth feel, texture, and throat texture.
0 points: The mouth feel, the texture of the tongue and the throat are greatly reduced.
<Perception of dried ginger grains>
3 points: The mouth feel and the texture of the tongue are very good, and there is no feeling of foreign matter or roughness.
2 points: The mouth feel and texture are good, and there is almost no foreign matter or roughness.
1 point: The mouth feel and the texture of the tongue are reduced, and a foreign body feeling or a rough feeling is felt.
Or hardly perceive dry ginger grains.
0 point: The mouth feel / tongue feel is greatly reduced, and a foreign body feeling or a rough feeling is felt.
Or no dry ginger grains are perceived.
<Moderate spiciness and flavor>
3 points: The pungent taste and flavor of ginger are very good.
2 points: Ginger has good pungent taste and flavor.
1 point: The ginger has a strong or weak taste.
0 point: The ginger has a very strong or very weak taste.
<Comprehensive evaluation>
A comprehensive evaluation was calculated based on the total score for each item.
A: 8-9 points (excellent)
○: 5 to 7 points (good)
Δ: 2 to 4 points (possible)
X: 0 to 1 point (impossible)

<Uniformity of dried ginger grains>
In addition, the uniformity of dried ginger grains is similarly evaluated based on the following criteria.
3 points: Less than 10% of dry ginger particles floating on the surface.
2 points: The dry ginger particles floating on the surface are 10% or more and less than 30%.
1 point: Dry ginger particles floating on the surface are 30% or more and less than 50%.
0 point: 50% or more of dry ginger particles floating on the surface.

<Measurement of viscosity>
The viscosity was measured using a B-type viscometer (Toki Sangyo Co., Ltd. TVB-10M). 20 g of each beverage ginger composition and 200 ml of 95 ° C. hot water were mixed in a 5 cm diameter container, cooled at 90 ° C. and measured at 50 ° C. A rotor M1 was used when the viscosity was less than 500 mPa · s, and a rotor M2 was used when the viscosity was higher than 500 mPa · s. Moreover, the rotation speed was appropriately adjusted according to the viscosity.

<Discussion>
In Comparative Example A and Example 1, many of the dried ginger particles floated on the surface of the sample beverage, did not easily enter the mouth, and could not be perceived by the palate (particularly the tongue). As a result, the tongue felt a strong pungent taste of ginger and was not suitable for drinking. On the other hand, in Example 5, since the viscosity was high, the dried ginger grains were uniformly dispersed in the sample beverage, but since the viscosity was too high, the dried ginger grains could not be sufficiently felt with the tongue, and the pungent taste of ginger was slightly stronger. Felt. Furthermore, since the viscosity was too high, the throat was uncomfortable and the texture was unnatural.
On the other hand, in Examples 2 to 4, in which dried ginger grains were moderately felt, the dried ginger grains were uniformly dispersed in the sample beverage, and moderately touched the tongue during drinking to alleviate the pungent taste of ginger. In addition, the viscosity was natural and the throat was good, and overall favorable evaluation was obtained.
From the above results, in order to obtain the desired beverage ginger composition, the pungent taste of ginger powder and the dried ginger particles are uniformly dispersed in the sample beverage, and the dried ginger particles are perceived by the palate (particularly the tongue). It became clear that the viscosity that can be produced is important, and the balance between the ginger powder and dry ginger grains that constitute the pungent taste of ginger and the thickener is important. Furthermore, it became clear that the amount of thickening agent needed to give a natural texture is important.

<Discussion>
In Example 6, there were few dry ginger grains, and almost no dry ginger grains could be felt on the palate. As a result, the tongue felt a strong pungent taste of ginger and was not suitable for drinking.
In contrast, in Examples 7 to 10 in which the content of dry ginger granules was 1.0% or more, the dry ginger grains were felt on the palate (particularly the tongue), and the pungency of ginger was alleviated. In particular, in Examples 8 and 9, the perception of dry ginger grains on the tongue was good, the pungency was suppressed, and the texture was also favorable.
From the above results, in order to obtain a desired beverage ginger composition, the pungent taste of ginger powder and the irritation to the palate (particularly the tongue) given by dried ginger grains are important. It became clear that balance was important.

<Discussion>
In Comparative Example C, dry ginger grains were small and it was difficult to recognize the particles with the palate. Furthermore, a rough feeling was felt, and as a result, the tongue had a strong pungent taste of ginger and was not suitable for drinking. Moreover, in Example 16, the dry ginger grains were large, so that a foreign body sensation was felt, and because the throat was bad, the texture was unnatural, the suppression of pungent taste was not sufficient, and it was not suitable for drinking.
In contrast, in Examples 11 to 15, moderately dry ginger grains were felt on the palate (particularly the tongue), and the pungent taste of ginger was alleviated. Particularly in Examples 12 to 14, the degree of perception of dry ginger grains on the tongue was good, the pungency was suppressed, and the texture was also favorable.
From the above results, in order to obtain a desired beverage ginger composition, it was revealed that the diameter of dried ginger grains is important.

Second Example <Sample Adjustment>
A ginger composition for beverages was prepared by mixing ginger powder, dried ginger grains, katsu powder, sucrose, glucose, and hesperidin purified product so as to have the following blending ratio. And after dissolving 10 g of drink ginger compositions in 95 degreeC and 100 ml of hot water, it stirred at 50 degreeC, and the ginger containing drink was created.

  Hesperidin is a refined product, but fruit juice containing hesperidin (the form may be a dried product, an extract, etc.) may be used and can be adjusted to an arbitrary content rate.

ADVANTAGE OF THE INVENTION According to this invention, even if it contains a lot of pungent components derived from ginger, the ginger composition for beverages having a natural taste and texture, its production method, and the pungent taste of the ginger composition for beverages A suppression method can be provided.

Claims (9)

A beverage ginger composition comprising ginger powder, dried ginger granules and a thickener,
The dry ginger granule has a 90 cumulative mass% particle diameter of 1 mm to 3 mm, and a mass ratio of the ginger granule to the ginger powder is 15 mass% to 50 mass%,
A ginger composition for beverages, wherein a mass ratio of a thickener to a total mass of the ginger powder and the dried ginger granules is 150% by mass to 300% by mass. 2. The ginger composition for beverage according to claim 1, wherein the thickener comprises one or more selected from dextrin, starch, pectin, agar, carrageenan, gelatin, collagen, and sodium alginate. The ginger composition for beverage according to claim 2, wherein the starch comprises kuzu powder. Hesperidin is contained, The ginger composition for drinks of any one of Claims 1-3 characterized by the above-mentioned. The amount of the hesperidin is 0.8 to 10 g / 100 g, and the ginger composition for beverage according to any one of claims 1 to 4. The ginger composition for beverage according to any one of claims 1 to 5, wherein the viscosity at 90 ° C when 10 g of dry weight is dissolved in 100 ml of hot water at 95 ° C is 10 to 1000 mPa · s. object. A method for producing a ginger-containing beverage, wherein 10 g of a dry weight of the ginger composition for beverage according to any one of claims 1 to 6 is dissolved in 100 ml of hot water at 50 to 100 ° C. A method for producing a beverage ginger composition comprising ginger powder, dried ginger granules and a thickener,
A particle diameter of 90 cumulative mass% of the dried ginger granules is adjusted to 1 mm to 3 mm, and a mass ratio of the ginger grains to the ginger powder is adjusted to 15 mass% to 50 mass%,
The manufacturing method of the ginger composition for drinks characterized by adjusting the mass ratio of the thickener with respect to the total mass of the said ginger powder and the said dry ginger granule to 150 mass%-300 mass%. A method for suppressing the pungent taste of a beverage ginger composition comprising ginger powder, dried ginger granules and a thickener,
The particle size of 90 cumulative mass% of the ginger grains is adjusted to 150 to 300, and the mass ratio of the ginger grains to the ginger powder is adjusted to 15 mass% to 50 mass%,
A method for suppressing the pungent taste of a ginger composition for beverages, wherein a mass ratio of a thickener to a total mass of the ginger powder and the dried ginger granules is adjusted to 150% by mass to 300% by mass.