JP2022056191A - Japanese ginger-containing food product and method for producing japanese ginger-containing food product - Google Patents

Abstract

To provide Japanese ginger-containing food product inhibiting a color tone of Japanese ginger from color fading and a method for producing the Japanese ginger-containing food product.SOLUTION: The Japanese ginger-containing food product containing Japanese ginger and a pH adjusting substance, having a pH of 3.6 or less and filled in a container; and the method for producing the Japanese ginger-containing food product including: a step of preparing a raw material mixture containing Japanese ginger and a pH adjusting substance, and having a pH of 3.6 or less; and a step of filling the raw material mixture in the container.SELECTED DRAWING: None

Description

The present invention relates to a food containing Japanese ginger and a method for producing the food containing Japanese ginger.

In recent years, in response to consumer demand for hassle-free cooking, the development of time-saving foodstuff products has been active. For example, flavored vegetables such as garlic and ginger are ingredients that are mainly used by chopping or grated when cooking, so many consumers find it inconvenient and save the labor of processing. For this reason, products that have been pre-processed such as chopped or grated and packaged in a squeezed tube container have been put on the market.

On the other hand, Myoga (scientific name: Zingiber mioga) is a perennial herb of the genus Zingiberaceae native to East Asia, and has been a familiar herb in Japan for a long time. The parts used for food are the inflorescences and young foliage, which are foodstuffs that can taste the unique aroma and bitterness. For example, it is used for cooking snacks, condiments, pickles, vinegared foods, soups, simmered foods, etc., and it can give a unique scent and bitterness to Japanese ginger and give it a reddish-purple color tone, so it can add color to its appearance.

As an idea for shortening the cooking time when Japanese ginger is used as an ingredient, for example, in the following Patent Document 1 (Japanese ginger No. 61-10679), chopped Japanese ginger and green onions are enclosed in a bag and frozen. It is stated that.

Jitsukaisho 61-10679 Gazette

However, according to the research by the present inventors, when the Japanese ginger is processed into small pieces and filled in a container and provided, the color tone of the Japanese ginger fades over time, and a stable color tone is expressed in processed foods. There was the problem that it was difficult to do.

Therefore, an object of the present invention is to provide a Japanese ginger-containing food and a method for producing a Japanese ginger-containing food, which suppresses fading of the color tone of Japanese ginger.

As a result of diligent research to solve the above problems, the present inventors have found that by preparing a raw material mixture of a food containing myoga at a low pH, the color tone of myoga can be stabilized and fading can be suppressed. Has been completed.

That is, the present invention provides a food containing Japanese ginger, which contains Japanese ginger and a pH adjusting substance, has a pH of 3.6 or less, and is filled in a container.

In the above-mentioned food containing Japanese ginger, it is preferable that the main raw material is Japanese ginger.

Further, it is preferable that the food containing Japanese ginger further contains an antioxidant.

Further, in the above-mentioned food containing Japanese ginger, the viscosity at 25 ° C. is preferably 10 to 400 Pa · s.

On the other hand, from another viewpoint, the present invention includes a step of preparing a raw material mixture containing a myoga and a pH adjusting substance and having a pH of 3.6 or less, and a step of filling the raw material mixture into a container. It provides a method for producing a contained food.

In the method for producing a food containing Japanese ginger, it is preferable that the main raw material of the raw material mixture is Japanese ginger.

Further, in the method for producing a food containing Japanese ginger, it is preferable that the raw material mixture further contains an antioxidant.

Further, in the method for producing a food containing Japanese ginger, it is preferable that the raw material mixture has a viscosity of 10 to 400 Pa · s at 25 ° C.

According to the present invention, it is possible to effectively suppress the fading of the color tone of Japanese ginger in a food containing Japanese ginger that is provided by filling it in a container.

It is a photograph of the food containing Japanese ginger in a tube prepared in Test Example 1 when the fading evaluation was performed after storage at room temperature. It is a photograph showing the state of the color tone change of the food containing Japanese ginger prepared in Test Example 2 before and after storage at room temperature.

The Japanese ginger used in the present invention may be any Japanese ginger used for food, and there is no particular limitation on the production area, variety, harvest time and the like. For example, it may be a flower myoga using inflorescences, or it may be a myogatake whose leaves are softened and cultivated. Raw Japanese ginger may be used as a raw material, or Japanese ginger that has been frozen, dried, salted or otherwise stored for a certain period of time may be used as a raw material. The shape may be a normal cooking process, and is not particularly limited, for example, in a chopped shape, a shredded shape, a round slice shape, a chopped shape, a grated shape, a crushed shape, a paste shape, or the like.

The Japanese ginger-containing food according to the present invention may contain other raw materials other than Japanese ginger, and the type and number of the types are not particularly limited. For example, sugars, salt, seasonings, alcohol preparations, sugar alcohols, vegetables, fruits, spices, herbs, flavors and the like can be mentioned. However, in order to obtain the effect of suppressing fading of the color tone of Japanese ginger, it is necessary to contain a pH adjusting substance and adjust the pH to 3.6 or less. The pH adjusting substance may be any edible substance, for example, citric acid, acetic acid, gluconic acid, lactic acid, malic acid, succinic acid, fumaric acid, tartrate acid, adipic acid, itaconic acid, phosphoric acid and ice. Examples thereof include acetic acid and gluconodeltalactone. Alternatively, the pH adjusting substance may be an edible material such as dried plum, pickled vinegar, fruit juice, etc., which can adjust the pH of a food containing substantially Japanese ginger. The pH adjusting substance may be one kind or two or more kinds.

The low pH adjustment for obtaining the effect of suppressing fading of the color tone of Japanese ginger can be performed by preparing a raw material mixture containing at least Japanese ginger and a pH adjusting substance and having a pH of 3.6 or less. In order to efficiently perform this low pH adjustment, treatments such as mixing, stirring, and dipping may be performed, and although it cannot be unequivocally determined depending on the apparatus and the amount of treatment, for example, in the case of stirring or dipping, stirring or dipping for 1 minute or more. It is preferable that the treatment is performed. At this time, the order of adding the pH adjusting substance is not particularly limited, and the final pH of the food containing Japanese ginger may be within the above range. That is, for example, the pH can be measured and evaluated in the state of the raw material mixture immediately before being filled in the container. As described above, the pH may be as long as pH 3.6 or less, may be in the range of pH 2.8 or more and 3.6 or less, or may be in the range of pH 3.0 or more and 3.6 or less.

In any aspect not limited in the present invention, it is preferable that the main raw material of the food containing Japanese ginger according to the present invention is Japanese ginger. Here, the "main raw material" means that Japanese ginger contains 20% by mass or more and 99.9% by mass or less in terms of wet weight, or 40% by mass or more and 80% by mass or less, or 50% by mass. It is said that it contains 70% by mass or less. In this case, when a raw material such as whole, flake, powder, salted or the like prepared in a dry state is used, the wet weight, that is, the value in terms of freshness of the Japanese ginger is assumed. Specifically, for example, according to the Standard Tables of Food Composition in Japan, Japanese ginger has a water content of 95.6 to 97.1%, and such a value can be used for fresh conversion. In addition, in the case of products, it can be confirmed that Japanese ginger is the main raw material because the name of the raw material displayed on the packaging container specified by the Food Labeling Law is the first to third in the order of labeling of Japanese ginger excluding additives.

In any aspect not limited in the present invention, the Japanese ginger-containing food according to the present invention may further contain a thickener. According to this, for example, it is possible to fill a squeeze tube container and impart a viscosity suitable for squeezing from the container moderately. Examples of the thickener include gums such as xanthan gum, tamarind gum, guar gum, locust bean gum, and gellan gum, and starch and modified starch that impart viscosity. The content of the thickener may be adjusted as appropriate, but typically, for example, the content of the thickener may be in the range of 0.05% by mass or more and 1.0% by mass or less in the wet weight of the food containing Japanese ginger, or 0. It may be in the range of 05% by mass or more and 0.7% by mass or less, or in some cases, it may be in the range of 0.05% by mass or more and 0.3% by mass or less.

In any aspect not limited in the present invention, it is preferable that the food containing Japanese ginger according to the present invention further contains an antioxidant. According to this, the effect of suppressing fading of the color tone of Japanese ginger can be further enhanced. The antioxidant may be any substance that generally prevents the oxidation of food, and the type thereof is not particularly limited. Examples of the edible antioxidant include enzyme-treated rutin, Yamamomo extract, phytic acid, chlorogenic acid, ascorbic acid, rosemary extract, tocopherol and the like. The content of the antioxidant may be adjusted as appropriate, but typically, for example, it may be in the range of 0.05% by mass or more and 0.5% by mass or less in the wet weight of the food containing Japanese ginger, or 0. It may be in the range of 05% by mass or more and 0.4% by mass or less, or may be in the range of 0.05% by mass or more and 0.3% by mass or less.

In any aspect not limited in the present invention, the Japanese ginger-containing food according to the present invention may further contain starch or modified starch. According to this, for example, it is possible to fill a squeeze tube container and impart a viscosity suitable for squeezing from the container moderately. Examples of the processed starch include hydroxypropylated phosphoric acid cross-linked starch, hydroxypropyl starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, octenyl succinate starch, acetate starch, oxidized starch, and phosphoric acid. Examples thereof include monoesterified phosphoric acid cross-linked starch, phosphorylated starch, and phosphoric acid cross-linked starch. The content of the modified starch may be adjusted as appropriate, but typically, for example, the content of the modified starch may be in the range of 1% by mass or more and 30% by mass or less, or 1% by mass or more and 20% by mass in the wet weight of the food containing Japanese ginger. It may be in the following range, or may be in the range of 1% by mass or more and 10% by mass or less.

In any aspect not limited in the present invention, the water activity of the Japanese ginger-containing food according to the present invention is preferably 0.9 to 0.98, more preferably 0.94 to 0.98. The water activity can be calculated by the dew point method.

In any aspect not limited in the present invention, the Japanese ginger-containing food according to the present invention preferably has a viscosity at 25 ° C. of 10 to 400 Pa · s. The viscosity may be, for example, in the range of 100 to 400 Pa · s, or may be in the range of 200 to 400 Pa · s. The viscosity may be measured by an ordinary method, for example, B-type viscometer TVB10 manufactured by Toki Sangyo Co., Ltd., rotor No. It can be measured under the conditions of M4, rotor rotation speed 1.5 rpm, 25 ° C ± 2 ° C, and the like.

The food containing Japanese ginger according to the present invention is preferably filled in a container having a high gas barrier property such as a bottle, a pouch, a pouch, a tube, and a bottle, packaged, and sealed. According to this, the freshness of the contents can be maintained for a longer period of time. Further, it is preferable to fill the squeeze tube container and wrap it with less head space. According to this, at the time of use, the contents can be extruded and discharged in an appropriate amount by pressing the side surface of the container, and the contents can be more easily used without causing the user to feel annoyed.

As described above, the present invention can suppress the fading of the color tone of Japanese ginger by preparing the raw material mixture at a low pH in the food containing Japanese ginger. The effect of suppressing fading is, for example, by visually examining the color change from magenta to white or colorless with and without low pH adjustment, and comparing the state after a certain period of time. Can be evaluated. Further, the effect of suppressing fading due to the addition of the antioxidant can be evaluated by comparing the case where the agent is added and the case where the agent is not added.

The reddish-purple color tone of Myoga is not limited, but for example, the lightness is either v4 to v9 and the saturation is c6 to c18 in the hue 10 RP of the Mansell color stereo, or the lightness in the hue 2.5 RP is v4. To v9, saturation is either c6 to c22, lightness in hue 5R is v4 to v9, saturation is c6 to c18, or whether it shows a color tone close to them. Can be evaluated.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the scope of the present invention.

<Test Example 1>
Using the raw materials shown in Table 1, a food containing Japanese ginger in a tube was prepared. Specifically, the raw materials are mixed, filled in a squeeze tube container, an aluminum piece is welded to the outlet of the contents and sealed, then the aluminum piece is opened and the cap is tightened, imitating the time of use. The cap was stored face up at room temperature. After 1 week and 2 weeks, fading was visually confirmed and scored according to the evaluation criteria shown below. When the raw material mixture was prepared, its pH was measured.

(Fade evaluation)
1: Compared to the unopened sample, the color of Japanese ginger is completely missing (the whole is white)
2: Compared to the unopened sample, the whole color is not missing, but it is about 80% white. 3: Compared to the unopened sample, the color of Japanese ginger is retained, but color loss is observed. Things 4: Colors that are almost the same as the unopened sample, but some color omission can be confirmed when compared side by side 5: Colors that are almost the same as the unopened sample

The results are shown in the lower part of Table 1 and in FIG.

As a result, the following became clear.

(1) In Comparative Example 1 in which the pH of the raw material mixture was adjusted to pH 3.91, color loss was observed after 1 week, and color loss became more remarkable after 2 weeks.
(2) In Example 1 in which the pH of the raw material mixture was adjusted to pH 3.25, after one week, color loss was observed depending on the region of the contents in the container, but the contents in the container were large. Almost the same color was retained in the partial area as compared to the unopened sample, and even after 2 weeks, the color of Japanese ginger was retained in a relatively large area of the contents in the container.
(3) In Example 2 in which the pH of the raw material mixture was adjusted to pH 3.50, color loss was observed depending on the region of the contents in the container after one week, but the contents in the container were compared. Almost the same color as that of the unopened sample was retained in a wide area, and even after 2 weeks, the color of Japanese ginger was retained in about 40% of the contents in the container.

From the above, it was clarified that the food containing Japanese ginger causes fading just by filling it in a container and capping it, and the fading can be suppressed by low pH treatment.

<Test Example 2>
Using the raw materials shown in Table 2, a food containing Japanese ginger in a tube was prepared, and fading evaluation was performed after storage at room temperature in the same manner as in Test Example 1.

The results are shown in the lower part of Table 2 and FIG.

As a result, the following became clear.

(1) As seen in Examples 3 and 4, when the raw material mixture was prepared at a low pH and then the enzyme-treated rutin was added, almost the same color as that of the unopened sample was maintained even after 2 weeks. It was.
(2) As seen in Examples 5 to 7, when the raw material mixture was prepared at a low pH and then phytic acid or chlorogenic acid was added, a slight color loss could be confirmed even after 2 weeks, but the unopened sample was used. By comparison, almost the same color was retained.
(3) As can be seen in the comparison between Examples 8 and 9 and Examples 10 and 11, when the raw material mixture was prepared at a low pH and ascorbic acid was added to the bayberry extract, even after 2 weeks had passed. Although some color loss was confirmed, almost the same color was retained as compared with the unopened sample.

From the above, the food containing myoga causes fading just by filling it in a container and capping it, and the fading can be suppressed by adjusting the low pH of the raw material mixture, but further, enzyme-treated rutin, phytic acid, and chlorogen. It has been clarified that fading can be suppressed more effectively by blending substances having an antioxidant effect such as acid, ascorbic acid, and Yamamomo extract.

Claims (8)

A food containing Japanese ginger, which contains a pH adjusting substance, has a pH of 3.6 or less, and is filled in a container. The food containing Japanese ginger according to claim 1, wherein the main raw material is Japanese ginger. The food containing Japanese ginger according to claim 1 or 2, further containing an antioxidant. The food containing Japanese ginger according to any one of claims 1 to 3, which has a viscosity at 25 ° C. of 10 to 400 Pa · s. A method for producing a food containing Japanese ginger, which comprises a step of preparing a raw material mixture containing Japanese ginger and a pH adjusting substance and having a pH of 3.6 or less, and a step of filling the container with the raw material mixture. The method for producing a food containing Japanese ginger according to claim 5, wherein the main raw material of the raw material mixture is Japanese ginger. The method for producing a food containing Japanese ginger according to claim 5 or 6, wherein the raw material mixture further contains an antioxidant. The method for producing a food containing Japanese ginger according to claim 5, wherein the raw material mixture has a viscosity at 25 ° C. of 10 to 400 Pa · s.

Images