JP2017143812A - Method for producing ginkgo jam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce ginkgo jam essentially consisting of the nut of ginkgo and made into jelly without being solidified into a dumpling shape.SOLUTION: A nut 11 of ginkgo freed of a thin film is previously divided or cracked, the same is added with a suitable amount water so as to be stirred, and is subjected to a refining-cracking step of being cracked in water or in which the cracked stock 21 is fined divided to obtain finely divided stock-containing mixed water 31. Thereafter, the finely cracked stock-containing mixed water 31 is heated and baked, suitable amounts of sugar and acid are added in the heating-baking step, further, the heating-baking step is continued, and it is made into jelly. Not the nut is finely divided without adding water, but a suitable amount of water is added to the divided stock, the same is stirred in water, and is finely divided, thus the nut of the ginkgo finely divided in this state is not solidifies into a dumpling state. In this way, the finely divided stock-containing mixed water 31 is baked, is added with sugar and acid and is baked, whereby ginkgo jam 41 made into jelly is obtained.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a jam mainly composed of ginkgo.

  The edible ginkgo has an endosperm containing the cotyledons located in the innermost part, a thin skin surrounding the endosperm (astringent skin), a hard shell surrounding the thin skin, and an outermost fruit surrounding the shell. However, in general, the portion of endosperm containing cotyledons or the portion of endosperm containing cotyledons with thin skin is provided for edible use. And ginkgo is normally distributed as a shelled granule formed by removing the outermost fruit. Therefore, in the present application, the term “ginkgo” refers to a shelled grain obtained by removing the outermost botany fruit, and the term “ginkgo fruit” or “fruit” refers to the shell. The removed particles (endosperm containing cotyledons with thin skin or endosperm containing cotyledons with thin skin removed) shall be designated.

  Traditionally, ginkgo has been used as a natural food in various dishes and has been reviewed as a health food because of its high nutritional value. On the other hand, the way to eat is to boil or bake and peel the shell, and then peel off the thin skin and sprinkle with salt, etc. Most of the time. In fact, other ways of eating are not generally known, and few processed foods of ginkgo fruit are available.

  Under such circumstances, there is a processed food, strawberry using ginko berries (an. Hereafter, ginko candy), and a method for producing the same has been proposed (Patent Document 1). This ginkgo rice cake is peeled off and peeled, and the steamed or boiled fruit is further boiled under pressure, then the fruit is minced with a mincing machine, a mixer or a robocoup, crushed, and heated. It is said that it is obtained by adding a sugar such as sugar and boiling it.

  Another method for producing ginkgo is to boil the shelled fruit, and then break the shell to peel the skin (peeled skin), add sugar and boil, then add water and boil A method is known in which the product is boiled to make a paste, and then honey is added and kneaded (Patent Document 2).

JP 10-234305 A JP 2011-62192 A

  In Patent Documents 1 and 2, it is said that a paste-like ginkgo candy can be obtained by going through the manufacturing method. However, both are ingredients called ginkgo candy (an) to the last, and are mainly composed of ginkgo. Not a jam (Ginkgo jam). Here, a jam is a carbohydrate according to JAS, which is heated until it becomes jelly by the action of sugar, acid, and pectin, and is defined as having a sugar content of 40 degrees or more. In addition, cocoons and jams disperse when they are soaked in water because they are non-jelly-containing acids that do not contain acid, whereas jams are soaked in water. It is recognized that it is different in that it does not disperse because it is jelly. Ordinary jam is added to the main component of jam (for example, strawberry, tangerine, tomato, etc.) according to the required sugar content, such as sugar (sugar), citric acid (for example, lemon juice), etc. It is manufactured by adding an appropriate amount of acid, heating and cooking, and then cooling.

  By the way, the above ginkgo bowl has a common point with jam in that it is a paste-like food. However, as in the manufacturing method disclosed in Patent Document 1, the thin skin of ginkgo is removed, and then the fruit after the thin skin is removed is finely divided into, for example, a granular shape or a powdery shape, and then this is lined through a mesh. It is obtained by adding hot water to the paste, then adding sugar and boiling, and then, during the process of producing the food (boiled rice), There are challenges. This is because, after the ginkgo berries are divided into granular or powdery forms and then crushed through a mesh to form a paste, they are bound by the unique viscosity of the fine grains or powders that make up the paste. It is a problem that tends to consolidate into a dumpling state. And once you put hot water on the dumpling, or put it in hot water and boil it (no moisture), the whole boiled object is flexible. It does not become a paste-like koji, but becomes a paste-like product in which a large number of consolidated dumplings are mixed. For these reasons, it has been said that, depending on the usual method for producing jam, ginkgo berries cannot be produced as a desired jelly jam even if an acid is added during the cooking process. Thus, even if ginkgo candy is a paste-like food and is similar to jams, the ginkgo candy produced by the above process is not simply jelly, It contains a large number of dumpling masses that are solidified with ginkgo berry powder or grains to be used as a raw material in the production process (division process). For this reason, even if the ginkgo berries are manufactured by the same manufacturing method as the above-mentioned ordinary jam, it becomes a food with a texture that is similar to jam.

  In addition, even in the case of producing ginkgo candy by the manufacturing method disclosed in Patent Document 2, the ginkgo is naturally added with sugar and other sugars and water, and heated and boiled. However, there is a problem that the state of the grains (ginkgo berries) is not boiled and solidifies in the state of the grains. For this reason, also in this manufacturing method, even if moderate acids, such as a citric acid, are added in the cooking process, it cannot be made jelly. In addition, even after simmering in this manner, even if the lye is removed and grated in a mortar to make a paste, the whole will not be a flexible koji. In addition, it becomes a paste in which a large number of consolidated dumplings are mixed. For this reason, it has been conventionally impossible to obtain a jam mainly composed of ginkgo berries.

  Under these circumstances, the inventor of the present application is a paste-like food mainly composed of ginkgo berries, but does not generate a large number of consolidated dumpling lump, and is a jelly-like jam ( As a result of intensive research, research and development to obtain Ginkgo Jam, it is possible to prevent the generation and mixing of such dumpling lumps through a predetermined process. I came to know that you can get a jam. The present invention has been obtained based on such findings, and an object thereof is to provide a suitable method for producing a ginkgo jam mainly composed of ginkgo.

In order to solve the above-mentioned problem, the method for producing gingko jam according to the present invention described in claim 1 is a fine dividing step of adding an appropriate amount of water to a ginkgo fruit from which thin skin has been removed and stirring, and finely dividing the fruit. After getting mixed water containing finely divided material by going through
Heating and boiling the finely divided material-containing mixed water, adding appropriate amounts of sugar and acid in the heating and cooking step, and further including a step of jelly formation by continuing the heating and cooking step .
The method for producing ginkgo jam according to claim 2 of the present invention is to preliminarily divide or crush the ginkgo fruit from which the skin has been removed, and to divide or crush the preliminarily divided or crushed material in an appropriate amount After adding water and stirring, the finely divided material-containing mixed water is obtained by going through a fine division step for finely dividing the divided or crushed material,
Heating and boiling the finely divided material-containing mixed water, adding appropriate amounts of sugar and acid in the heating and cooking step, and further including a step of jelly formation by continuing the heating and cooking step .

According to a third aspect of the present invention, in the method for producing a ginkgo jam according to any one of the first or second aspect, the thin skin is removed after the heating step by steaming or boiling the ginkgo berries. is there.
The present invention described in claim 4 includes an lye removal step of removing lye that is generated before adding appropriate amounts of sugar and acid during the heating and cooking step. The method for producing a ginkgo jam according to any one of the above.

The present invention according to claim 5 is characterized in that the addition of the sugar is performed in a plurality of times, and the total amount of the sugar is set so that the sugar content of the produced ginkgo jam is 40 degrees or more. It is a manufacturing method of the ginkgo jam of any one of Claims 1-4.
The present invention according to claim 6 is the method for producing ginkgo jam according to claim 5, wherein the acid is added when the sugar content is in the range of 30 to 35 degrees.

  In the present invention, the fact that ginkgo berries are finely divided means that the fruit is divided or crushed using a cooking machine (cooking equipment) such as a mixer or a food cutter. In addition, it means that it is divided finely by adding an appropriate amount of water and stirring etc. In the state of the fruit or divided or crushed material obtained by dividing or crushing this, it is divided finely without adding water Does not include doing.

  As mentioned above, the ginkgo berries have the property of tending to bond with each other due to the unique viscosity of the fruits when they are finely divided without adding water, before and after heating. When this is put into a mixer, etc., and mixed (stirred) without adding water to try to finely divide it, once it is finely divided, it immediately solidifies (solidifies) into dumplings into a lump. End up. And if it solidifies in this way, the dumpling (lump) state cannot be boiled no matter how much it boils. On the other hand, in the present invention, an appropriate amount of water is added to the ginkgo berries and stirred, and then subjected to a fine dividing step of finely dividing the berries, or the ginkgo berries are preliminarily divided or crushed, An appropriate amount of water is added to the divided or crushed material that is divided or crushed and stirred, and a fine division step for finely dividing the divided or crushed material is performed. As described above, in the present invention, the exact mechanism is not known, but even when finely divided, the finely divided material after the division is in water, so that it is consolidated (solidified) into a lump shape to become a lump. It is prevented. This is thought to be due to the fact that water reduces the viscosity and prevents bonding. And after obtaining such finely divided material-containing mixed water, the finely divided material-containing mixed water is heated and boiled, and in the heating and boiling process, appropriate amounts of sugar and acid are added, and further heated and boiled. By continuing the process, it became possible to obtain a jelly jam without solidifying into a dumpling (solidifying).

  In the present invention, in obtaining finely divided raw material-containing mixed water, as described in claim 1, a finely divided step of adding an appropriate amount of water to a ginkgo fruit from which thin skin has been removed and stirring and finely dividing the fruit However, as described in claim 2, the fruit of the ginkgo from which the skin has been removed is preliminarily divided or crushed, and the preliminarily divided or crushed material is divided or crushed. It is preferable to add an appropriate amount of water and stir, and then go through a fine dividing step of finely dividing the divided or crushed material. In addition, dividing | segmenting or crushing a fruit preliminarily is good also as performing in multiple processes (multiple processes). Thus, after the fruit was preliminarily coarsely divided or crushed and then finely divided in water, the result that the dumpling-like consolidation was less likely to occur was obtained. Moreover, by preliminarily dividing or crushing ginkgo berries in this way, the time required for the fine dividing step for finely dividing can be shortened, and the manufacturing process as a whole can also be shortened. The finely divided fruits are powders, granules, or those that are subdivided in the form of dendrites, flakes, etc., and aggregates including these mixtures, but exhibit forms other than these It may be a collection of subdivided ones. In addition, the particles and the like may be microscopic (microscopic) or those whose form can be recognized with the naked eye. And the fruit finely divided | segmented may contain the moderately coarse thing in it. That is, the finely divided material-containing mixed water obtained by passing through a finely dividing step for finely dividing may contain moderately coarse ones therein.

  It is preferable to remove the thin skin of ginkgo berries after being steamed or boiled as in the present invention described in claim 3 because a peeling phenomenon occurs in the process. Whether to steam or boil is preferably carried out in the actual state where the shell is broken and removed. Moreover, in the said heating and cooking process, it is good to include the lye removal process which removes the lye which generate | occur | produces before adding appropriate amount sugar and an acid like this invention of Claim 4. Then, the addition of the sugar is performed in a plurality of times as in the present invention according to claim 5, and the total amount of the sugar is set so that the sugar content of the produced ginkgo jam is 40 degrees or more. It is good to do. Furthermore, the addition of the acid is preferably performed when the sugar content is in the range of 30 to 35 degrees.

Process drawing explaining the embodiment which actualized the manufacturing method of this invention.

  The embodiment which actualized the manufacturing method of the ginkgo jam which concerns on this invention is described, referring the process drawing of FIG. However, in this example, the ginkgo fruit from which the skin has been removed is described as the starting material 11. Such a starting material 11 can be easily obtained by pouring a thin-skinned ginkgo fruit obtained by breaking a shell into boiling hot water in a pan and boiling. That is, by doing in this way, since a thin skin begins to peel naturally in hot water, the thin skin can be easily peeled off by taking it out with, for example, a colander after an appropriate time after the start. In this example, 1 kg (within a range of 950 g to 105 g) of fruit without a thin skin is prepared and used as the starting material 11. In addition, the type and amount (weight) of the sugar to be used may be set so that the desired sugar level can be obtained. In this example, the target sugar level (final sugar level) in the jam is set to 45 degrees, and the sugar to be used is used. Is granulated sugar, 1.9 kg (in the range of 1850 g to 1950 g), and the acid as an additive is lemon juice and is 20 g (in the range of 18 g to 22 g).

  Next, in this example, the starting material (fruit peeled off) 11 is coarse (about 3 to 6 mm square) as a first preliminary dividing step (step of dividing or crushing), Divide or crush (hereinafter also simply referred to as division). Thereby, the divided or crushed material 21 is obtained. In this division, the peeled fruit may be appropriately crushed or lightly applied to the mixer as it is. At this stage, it is better to divide into grains that are about the size of rice grains, or tablets that are about the size of rice grains (short diameter). It is good also as a dendritic thing of thickness. Anyway, when it is a fine particle size powder in the atmosphere, it will consolidate in a dumpling shape based on the unique viscosity of ginkgo berries, so that it does not cause such consolidation. What is necessary is just to divide roughly.

  Next, the ginkgo berries obtained by roughly dividing or crushing in this way, that is, dividing or crushing material 21 is transferred to a stirring tank of a mixer (not shown), and an appropriate amount of water ( For example, 2.5 liters). Then, the mixer is operated and stirred, and the divided or crushed material 21 is finely divided in the water, and the finely divided material-containing mixed water 31 is obtained through such stirring and fine dividing steps. In this stirring (mixing), in order to obtain a smooth texture jam, it is preferable to make the material 21 as fine a powder as possible. Thus, even if the raw material becomes a powder having a fine particle diameter, the powder does not solidify in a dumpling form due to stirring and division in water. In other words, when the ginkgo berries are simply made into powder in the room, there is a problem that the ginkgo berries are solidified into dumplings due to the inherent viscosity of the ginkgo, whereas it is divided and pulverized while stirring in water. Therefore, it is held as the finely divided material-containing mixed water 31 containing the powder without being consolidated into a dumpling shape.

  Subsequently, such finely divided material-containing mixed water 31 is transferred to a suitable pan (not shown), heated and boiled to be boiled. In this heating and cooking step, it is preferable to scoop and remove the floating lye that is generated in the process. Then, in the heating and cooking step after the removal, a predetermined amount of sugar is added after a predetermined cooking time, and stirring is continued if necessary while continuing heating and boiling. This sugar may be added all at once, but in this example, first, 3/4 is added, and heating and stirring are continued to raise the sugar content to 30 degrees, and the stage (the sugar content ranges from 30 to 35 degrees). A predetermined amount of lemon juice as an acid, and heating and stirring are continued. Then, while continuing heating and stirring, the remaining ¼ of the sugar is added, the sugar content is increased to 40 degrees, and the water is reduced to an appropriate amount (boiled), and the heating is continued until jelly is formed. Care must be taken not to cause scorching during this heating and cooking process. In addition, if necessary, when it is desired to set the sugar level to 45 degrees, it is sufficient to add sugar separately, and heat and stir.

  Thus, the finely divided raw material-containing mixed water 31 is produced by jelly formation through the heating and cooking process, and the resulting food becomes a ginkgo jam 41 without any dumpling-like solidification. That is, the fruit of ginkgo (powder, granules, etc.) obtained by scouring and grinding without using water is consolidated into a dumpling shape due to the unique viscosity of the fruit of the ginkgo. In this example, the fruit is preliminarily divided into the mixed water by adding water, and finely divided while stirring in the state of the mixed water. The ginkgo berries that are contained in and finely divided do not consolidate into dumplings. Then, such mixed water is heated and stirred, and the desired sugar and acid are added and boiled to obtain ginko jam 41. After that, if this is necessary, it is transferred to a filling device, subdivided into predetermined containers, packed or bottled, immersed in boiling water, heated, sterilized, and then cooled, so that Ginkgo jam ( Product).

  In this example, by adding water to the divided or crushed material obtained by preliminary division, stirring and dividing, the fine divided material-containing mixed water is passed through a fine dividing step for finely dividing the divided or crushed material. As explained in the case of obtaining the ginseng fruit, the appropriate amount of water was added to the peeled ginkgo fruit, and the mixture was stirred and divided, and then the finely divided material-containing mixed water was obtained by performing a fine division process for finely dividing the fruit. It may be. That is, in the above manufacturing method, the preliminary division or crushing step may be omitted. In the present invention, it is only necessary to obtain a finely divided material-containing mixed water by performing a fine division step of stirring and dividing finely the ginkgo berries in water (in water) and finely dividing them. is there. Therefore, it is possible to use a mixer or the like that has the ability and ability to finely divide, or when it is permissible to require a process or time to finely divide because it has not undergone a preliminary division step. Alternatively, the finely divided material-containing mixed water may be obtained directly without going through a preliminary dividing step. In addition, as a device or equipment for stirring and finely dividing in a state where water has been added, a known device such as a robot group may be used in addition to a mixer.

  What is necessary is just to set the addition ratio of saccharide | sugar in the ginkgo jam of this invention according to the appropriate | suitable moderate sugar content (sweetness). Further, in the above example, the sugar is introduced in two stages, in which 1/4 is added after 3/4, but may be an appropriate ratio, for example, ½ or more than 3 stages. You may make it throw separately. And about the lemon juice for taking out the acidity requested | required as jam, what is necessary is just to make it an appropriate quantity (ratio), and it is good also as performing the addition in multiple times. In addition, lemon juice (acid) may be added when the set sugar content is achieved and stirred. Furthermore, as sugars, known sugars such as granulated sugar, oligosaccharides, and sucrose may be used, and as acids, commercially available products (citric acid) added to general foods that require a sour taste. It may be used. In addition, an appropriate amount of pectin may be added separately to enhance jelly formation.

  In addition, the manufacturing method of the ginkgo jam of this invention is not limited to the thing of above-described embodiment, In the range which does not deviate from the summary of this invention, it can change suitably and can be embodied. Other material distribution of ginkgo berries may be changed according to sweetness, sourness, and texture, and heating and cooking time may be appropriately set so as to obtain a desired jelly. . And according to the food texture and flavor preference of a jam, you may add another foodstuff and additives (fragrance | flavor, seasoning, etc.). In addition, in the case where a grainy texture that moderately bites the grain is preferred in the ginkgo jam, separately added ginseng seeds (grains) that have been divided or crushed in a large amount in the mixed water containing finely divided materials, or heating, You may add as an additive in the middle of boiling.

11 Ginkgo berry with thin skin removed 21 Split or crushed material 31 Mixed water containing finely divided material 41 Ginkgo jam

Claims (6)

After adding a suitable amount of water to the ginkgo fruit from which the skin has been removed and stirring, and after obtaining a finely divided material-containing mixed water by passing through a finely divided step of finely dividing the fruit,
Heating and boiling the finely divided material-containing mixed water, adding appropriate amounts of sugar and acid in the heating and cooking step, and further including a step of jelly formation by continuing the heating and cooking step , Ginkgo jam manufacturing method. Ginkgo berries with thin skin removed are preliminarily divided or crushed, an appropriate amount of water is added to the preliminarily divided or crushed material or stirred, and the divided or crushed material is finely divided. After obtaining finely divided material-containing mixed water by going through a finely divided step,
Heating and boiling the finely divided material-containing mixed water, adding appropriate amounts of sugar and acid in the heating and cooking step, and further including a step of jelly formation by continuing the heating and cooking step , Ginkgo jam manufacturing method.   The method for producing a ginkgo jam according to any one of claims 1 and 2, wherein the skin of the ginkgo fruit is removed after the heating step by steaming or boiling.   The ginkgo jam according to any one of claims 1 to 3, further comprising an lye removal step for removing generated lye before adding appropriate amounts of sugar and acid during the heating and cooking step. Manufacturing method.   The addition of the sugar is performed in a plurality of times, and the total amount of the sugar is set so that the sugar content of the produced ginkgo jam is 40 degrees or more. A method for producing a ginkgo jam according to item 1.   6. The method for producing ginkgo jam according to claim 5, wherein the acid is added when the sugar content is in the range of 30 to 35 degrees.

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