JPH06141816A - Crushing of spice rich in fiber component - Google Patents

Abstract

PURPOSE:To provide a crushing process for getting crushed spices having excellent taste and flavor in improved crushing efficiency while suppressing the entanglement of fibers in crushing and decreasing the generation of drip by crushing. CONSTITUTION:A spice rich in fiber component such as ginger and Japanese horseradish is frozen as a whole or after cutting to a size of >=5mm cube and the frozen spice is crushed by a shearing force to obtain crushed spice rich in fiber component.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a spice of an appropriate size by pulverizing a raw material for a spice containing many fibers such as ginger and horseradish.

[0002]

2. Description of the Related Art Raw materials for spices such as ginger and horseradish have been conventionally ground into various sizes by various methods. For example, Japanese Patent Application Laid-Open No. 52-117475 describes a method of freezing natural wasabi and then crushing it to make powdered wasabi, and a method of slicing and drying natural wasabi and then milling to produce powdered wasabi. ing. Among them, as a method of freezing natural wasabi and then crushing it into powdery wasabi, specifically, there is described a technique in which the frozen wasabi is grated with a grate. However, when grated with a grater, it can be grated smoothly at first, but there is a problem that the fibers of the wasabi gradually become entangled in the grated part of the grate and the grate efficiency decreases. . In particular, grater is unsuitable for industrially crushing a large amount of wasabi. Such a phenomenon is more remarkable in the case of ginger. JP-A-5
7-68756 discloses a method of producing garlic powder by heat-treating garlic with steam or the like, then drying and then crushing it. However, according to this method, a heating step is involved. There is a problem that the flavor changes. Further, as a method of industrially crushing spices such as ginger, there is a method of crushing with an impact force such as a hammer mill, but this method is conventionally performed at room temperature, the structure of the spices is significantly destroyed, As a result, there is a problem that a large amount of drip is generated and the flavor is deteriorated.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a crushing method in which entanglement of fibers during crushing is reduced, crushing efficiency is improved, and drip due to crushing is small, and a crushed spice having an excellent flavor is obtained. With the goal.

[0004]

The present invention has been made on the basis of the finding that the above-mentioned problems can be efficiently achieved when the spice containing multifibers is frozen and a specific crushing method is adopted. That is, the present invention relates to a multi-fiber-containing spice, which is characterized in that the multi-fiber-containing spice is cut as a whole hole or into a size of 5 mm square or more, frozen, and then the frozen spice is crushed by shearing force. A grinding method is provided. Examples of the multifiber-containing spices to be crushed in the present invention include ginger, wasabi, garlic, turmeric, cardamom, zedoary, and the like, but ginger and wasabi are most effective in the case of crushing ginger. is there. In the present invention, first, after cleaning and dehulling the multi-fiber-containing spice, trimming is performed for those that are not sufficiently dehulled (specifically, the skin between the bumps is removed manually or the rotten part is removed or modified. It is preferable to freeze the hole as it is after the work of
It is also possible to freeze in a state of being pre-cut into a dice having a size of a square or more, preferably 10 mm square or more.
Here, as a method of cutting into a size of 5 mm square or more, any conventionally known cutting method can be used.

In the present invention, the freezing of the spice raw material is for the purpose of maintaining the quality of the multifiber-containing spice, easiness of handling during crushing, ensuring hygiene (prevention of growth of microorganisms) and the like. The freezing treatment is preferably carried out such that the core temperature of the multifiber-containing spice is −5 ° C. or lower, more preferably −15 ° C. or lower for the reason to be described later, and rapid freezing is preferable. For example, a preferable condition for quick freezing is that the product temperature becomes −20 ° C. or lower within 5 minutes. By such quick freezing, ice crystals in the fiber-containing spice can be reduced, and as a result, cell destruction of the fiber-containing spice can be minimized. In crushing the frozen multi-fiber-containing spice, it is important to satisfy both conditions of crushing in a frozen state and crushing by shearing force at the same time. This is because thawing a frozen product causes drip. When pulverized by a method other than shearing force, for example, impact force, the structure of the spice is significantly destroyed even in a frozen state, and as a result, a large amount of drip is generated and the flavor is deteriorated. As a crushing method by shearing force, a cutting mill, for example, a fixed blade and a rotary blade such as a Rotoplex crusher (trade name: manufactured by Itoman & Co., LTD) and a turbo cutter (trade name: manufactured by Turbo Kogyo Co., Ltd.) are used. It may be crushed using a crusher provided.

As the crushing condition, it is preferable to keep the product temperature at the time of crushing the spice containing many fibers at about -5 ° C or lower. It is particularly preferably -15 ° C or lower, and industrially -15 to 15 ° C.
It is desirable to set the temperature to -20 ° C. If the temperature at the time of crushing is high, some of the spices containing a large amount of fiber will be in a thawed state, causing trips and making it difficult to crush. Also,
It is preferable to grind under the condition that the length of the crushed fiber becomes 10 mm or less, and further it is more preferable to grind so that the average particle size of the spice after crushing is 0.5 mm or less. In addition, if you want to remove the fiber feeling of the spices obtained, it is preferable to grind so that the average particle size is 0.2 mm or less, but in the case of wasabi and ginger, the average particle size is 0.2 mm.
It is more preferable that the thickness is 0.5 mm. If the fiber is too long, it will feel uncomfortable when eating, and the filling suitability when filling the tube or the like will deteriorate. On the other hand, if the fiber becomes too short, the shape retention will be lost and the grated feeling will disappear. When crushing, the faster the crushing speed,
The particles can be aligned. For example, in the case of a turbo cutter, it is preferable that the size of the mesh of the screen is φ6 mm or less and the peripheral speed of the rotary blade is 10 m / sec or more, preferably 15 m / sec or more. Here, the peripheral speed is (circle) × (rotation speed)
That is. In the case of the rotoplex, the peripheral speed of the rotary blade is 10 m / sec or more, preferably 30 m / sec. In the present invention, the spice obtained by crushing by the above method can be directly used as a product. For example, the crushed product is pasteurized (for example, 10 at 70 to 85 ° C).
~ 20 minutes) to obtain a product. It can also be used as a powdered spice by freeze-drying. still,
When the ground spice according to the present invention is further processed, for example,
When adding to liquids or pastes, it can be added and mixed without thawing as it is, but when mixing with powder, it is better to add and mix after thawing in advance. Workability is good.

[0007]

According to the crushing method of the present invention, the entanglement of fibers during crushing is small, the crushing efficiency is improved,
Further, it is possible to obtain a crushed product which has little drip due to crushing and has excellent yield and flavor. Further, the obtained pulverized product has good secondary processing suitability. Next, the present invention will be described with reference to examples.

[0008]

【Example】

Example 1 (grated ginger) After washing the ginger hole, it was frozen to -25 ° C for 5 minutes. 20 kg of the obtained frozen ginger was crushed by a turbo cutter manufactured by Turbo Kogyo Co., Ltd. to obtain a crushed ginger product having a particle size of 0.43 mm, but the tangled fibers of the ginger were hardly observed during the crushing process. The crushing conditions are as follows. Screen used: φ5 mm, peripheral speed of rotary blade: 15.7 m /
Second, clearance between fixed blade and rotary blade: 0.3 mm, processing speed: 700 kg / hour. The product temperature of the ginger at the time of crushing was kept at about -15 ° C.
The ginger crushed product thus obtained (product temperature: about -15
℃) in order to improve the mixing with the powder raw material, about 1 ℃
It was thawed to reach the product temperature of. The drip amount at this time is 1
1.2% by weight compared to the crushing method with a hammer mill 1
The drip amount was / 4 or less. After that, glucose and other seasonings were added in an appropriate amount to obtain ginger. The grated ginger thus obtained had an appropriate fibrous feel, was favorable in terms of flavor, and was excellent in suitability for filling into a synthetic resin tube.

Example 2 (grated horseradish) 10 mm to 3 horseradish root, horseradish stem and horseradish
After cutting with a die cutter to a size of 0 mm, it was frozen to -25 ° C for 5 minutes. 40 kg of the obtained frozen wasabi was crushed with a Rotoplex crusher manufactured by Toa Kikai Seisakusho Co., Ltd. to obtain a crushed product of a wasabi having a particle size of about 0.24 mm. . The crushing conditions are as follows. Screen used: φ5 mm, rotating blade peripheral speed: 28.4 m /
Second, clearance between fixed blade and rotary blade: 4 mm, processing speed:
100 kg / hour. The product temperature of the ginger at the time of crushing was kept at about -15 ° C.
The ground product of wasabi thus obtained (product temperature: about -15
℃) in order to improve the mixing with the powder raw material, about 1 ℃
It was thawed to reach the product temperature of. The generation of drip in this case was much smaller than in the case of the crushing method using a hammer mill as in the case of ginger. Then, glucose and other seasonings were added in appropriate amounts to obtain grated horseradish. The grated horseradish thus obtained is
It has a moderate amount of fiber and is also preferable in terms of flavor,
It was also excellent in filling the synthetic resin tube.

Claims (4)

[Claims] 1. A crushing of a multi-fiber-containing spice, which is characterized in that the multi-fiber-containing spice is cut as a whole hole or cut into a size of 5 mm square or more, then frozen, and then the frozen spice is crushed by a shearing force. Method. 2. The crushing method according to claim 1, wherein the multifiber-containing spice is ginger or wasabi. 3. The product temperature at the time of crushing frozen spices is about -5.
The pulverization method according to claim 1, wherein the pulverization method is maintained at a temperature of not higher than ° C. 4. The average particle size of the spices after crushing is 0.2 to 0.5.
The crushing method according to claim 1, which is in the range of mm.