JPH08116912A - Production of grated ginger product - Google Patents

Abstract

PURPOSE: To obtain a grated ginger product having a low degree of gelatinization, improved sliminess, excellent texture, flavor, taste and qualities by treating a grated ginger composition under specific conditions. CONSTITUTION: A grated ginger composition comprising raw ginger or frozen ginger containing 0.01-1wt.% of acetic acid and having pH 3 to pH 4.5 is heat- treated at 48-60 deg.C for 0.5 hour to two days to give the objective grated ginger product. The grated ginger composition is packed into a container, sealed by stoppering the container and heat-treated.

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 high quality ginger product excellent in texture and flavor.

[0002]

BACKGROUND OF THE INVENTION Regarding spicy vegetable paste products, wasabi and mustard have been well known in the past, but in recent years, it is not necessary to grate, and powdered raw materials are used. Consumers are demanding a genuine feeling that cannot be obtained, and various paste products such as garlic and ginger are on sale.

Among these, as a method for producing a ginger paste product (grated ginger product), there is disclosed in Japanese Patent Laid-Open No. 51-38.
Japanese Patent Publication No. 4662 proposes a production method in which salt and vitamin C are added to a ginger raw material and then heat-treated at 120 ° C. for 1 hour, but according to the study by the present inventor, the heating temperature is such high. , Ginger raw materials, especially starches in ginger, are gelatinized, giving a slimy feeling and a bad texture, and further, the degree of deterioration of some flavor components contained in ginger is high. However, there were problems in terms of texture, flavor and appearance, such as browning. Further, in Japanese Patent Laid-Open No. 1-300873, in order to solve such a problem of flavor and appearance, after being put in a tube,
A method of sterilization at a relatively low temperature of 85 ° C has been proposed, but this method cannot improve the slimy feeling due to the gelatinization of the starch in the raw ginger, and a grated ginger product with a good texture is not obtained. Can not. In addition, in the treatment in this temperature range, some characteristic flavor components are deteriorated and disappeared to some extent, and grated ginger cannot be obtained in terms of flavor and quality.

The present invention has improved the above-mentioned drawbacks, and an object thereof is to provide a high-quality ginger product with little deterioration in texture and flavor.

[0005]

Means and Actions for Solving the Problems The inventors of the present invention have conducted extensive studies in order to achieve the above object, and as a result, have determined that the composition of ginger and ginger is 0.5 in a low temperature range of 48 ° C. or higher and lower than 60 ° C.
By processing for about 2 days, the grated ginger has a low degree of gelatinization in the raw material, and a grated ginger product with almost no slimy feeling can be obtained. Also, it is derived from the ginger raw material by processing in the low temperature range. The present inventors have found that the characteristic deterioration and loss of flavors can be prevented and that yeasts, lactic acid bacteria and the like can be killed, and the present invention has been completed.

The present invention will be described in more detail below. In the method for producing grated ginger products of the present invention, the grated ginger composition is used at a temperature of 48 ° C. or higher and lower than 60 ° C.
The heating treatment is performed for a period of time up to 2 days.

The ginger material in the ginger product to which the present invention is applied includes ginger, frozen ginger, dried sliced ginger, dried powder ginger, etc., especially ginger and frozen ginger. However, slimming tends to occur in the conventional high temperature treatment, and the low temperature treatment of the present invention is effective.

The ginger composition contains, in addition to the ginger raw material, one or more of sugars, organic acids, celluloses, amino acids, starches, salt, thickening polysaccharides, flavors and the like, if necessary. be able to. In particular, it is recommended to add acetic acid in an amount of 0.01 to 1% by weight of the entire composition in addition to the ginger raw material in terms of giving a bactericidal synergistic effect to yeast. The pH of the composition is 4.5 or less at which thermostable bacteria do not grow, preferably the flavor of ginger is well retained and the bactericidal effect is ensured.
The following is desirable. On the other hand, when the pH is lower than 3, the sourness is too strong and the flavor balance of the ginger composition is lost, so the pH is preferably 3 or higher. In addition, this pH
The conditioning can be done with other organic acids such as acetic acid or citric acid.

In the present invention, the above-mentioned ginger raw material is grated together with other optional components by a speed cutter or other known means to form a paste, or the ginger raw material is previously grated and other optional components are added to the pasted product. A grated ginger composition is used, but in the present invention, such a grated ginger composition is used at a temperature of 48 ° C. or higher and 60% or higher.
Heat treatment is performed for 0.5 hours to 2 days in the range of less than ° C. In this case, it is preferable that the ginger composition is filled in a product container such as a tube or a bottle and tightly sealed so that the composition can be sterilized at the same time. When filling the composition with grated ginger in this way in a container,
The heating temperature refers to the central temperature (the temperature at the center of the container, that is, the product temperature at the center where the target temperature is most delayed when heated by the external temperature after filling).

In this way, 0.5 at above 48 ° C. and below 60 ° C.
Heat treatment for time to 2 days, preferably 1 at 48 to 58 ° C
By heating for ~ 4 hours, it is possible to obtain a grated ginger composition which is excellent in texture and flavor and has been sterilized.
The ginger composition with H adjusted to 3 to 4.5 is sterilized well by the above heating treatment. In this case, most preferably, a treatment having an effect equivalent to 55 ° C. for 1 to 4 hours is effective. On the other hand, when the treatment temperature is lower than 48 ° C. or when the treatment time is shorter than 0.5 hours, the raw materials, flavors and flavors in the composition of the ginger ginger will not be collected, and yeast, lactic acid bacteria Can't be killed enough. On the other hand, when it is heated at 60 ° C. or higher or when it is heated for a long time of more than 2 days, gelatinization of the starches in the ginger component impairs the texture and changes the scent. Especially when the container for filling the composition with grated ginger is a tube, to push out the contents,
There is a problem in that the contents themselves become dense and the so-called slimy feeling is more easily felt. The heat treatment medium is not particularly limited and includes steam, hot water, hot air, microwaves, etc., but when hot air is used as a medium, it is the same as when hot water / steam is used as a medium. There is no need for post-treatment such as wiping of water after treatment, and since it can be treated by putting it in a heating chamber in the state of individual packaging or cardboard, it has the advantage of being very simple in terms of treatment.
It should be noted that when processing in the form of individual packaging or corrugated board, the heat conduction to the contents is poor, so it takes a long time to process, but the external temperature is 60 ° C.
If it is kept below the range, the contents and cardboard will not be damaged.

[0011]

EFFECTS OF THE INVENTION According to the present invention, the gelatinization degree of the raw ginger is so small that the so-called "lubrication" which has been a problem so far.
It is possible to obtain a ginger product which has been improved and has excellent flavor and texture and which is sterilized or sterilized with yeast and lactic acid bacteria.

[0012]

EXAMPLES The present invention will be described below in detail with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[Examples 1 to 5, Comparative Examples 1 and 2] Preparation of grated ginger According to the composition shown in Table 1, ginger, frozen ginger,
Ginger raw material of dried ginger (fully rehydrated), starch syrup, cellulose, salt, brewed vinegar (10% acetic acid),
Citric acid and amino acid were added, and the product adjusted to 100% by weight with water was crushed and mixed with a speed cutter to prepare a ginger composition.

Heat treatment Next, 100 g of the above grated ginger composition was placed in a jar.
One by one and sealed with a metallic cap. As shown in Table 2, the processing conditions for the center temperature of the grated ginger composition in these bottles are 50 ° C. for 24 hours, 50 ° C. for 7 hours, and 55 ° C.
-It was immersed in warm water whose temperature was adjusted to 3 hours, 62 ° C and 50 minutes, and 67 ° C and 5 minutes, respectively, and after the treatment, it was cooled at room temperature, and the flavor, appearance, and texture were evaluated organoleptically.

The above results are shown in Table 2. From this result,
It was found that by treating the composition of ginger and ginger at a low temperature of less than 60 ° C., it is possible to obtain a product in which the texture such as sliminess is not deteriorated and the flavor is also deteriorated.

[0016]

[Table 1]

[0017]

[Table 2] * 1: Processing conditions are temperature at the center of the contents and processing time

[Examples 6 to 8 and Comparative Examples 3 to 5] 100 g of grated ginger composition having the composition shown in Table 1 was filled in a wide-mouth bottle, 100 g each, and the container was sealed with a metal cap. Processing conditions for these grated ginger composition in a bottle are 55 ° C, 3 hours, 6
It was immersed in warm water whose temperature was adjusted to 2 ° C. for 50 minutes, and the flavor and texture were evaluated organoleptically.

The evaluation results are shown in Table 3. From the results in Table 3,
The grated ginger composition treated at a temperature of less than 60 ° C. had less deterioration, particularly in terms of texture. In addition, compared to the case of using only dried ginger, when ginger or frozen ginger was used, it was more slimy when treated at 62 ° C, but when treated below 60 ° C, there was no slimy feeling. The deterioration preventing effect was remarkable. In the case of dried ginger, this is generally done by slicing the ginger, drying it with hot air, and slicing the ginger or storing the dried slice as it is. In other words, it is considered that the gelatinized material to some extent when dried with hot air ages during storage, and thus the gelatinization does not proceed so much compared to ginger and frozen ginger even when rehydrated and heated during production. From this, it was confirmed that the low temperature heat treatment method of the present invention is particularly effective for a more authentic grated ginger product using raw or frozen ginger as a raw material.

[0020]

[Table 3] * 1: Processing conditions are temperature at the center of the contents and processing time

Claims (4)

[Claims] 1. Grated ginger composition at 48 ° C. or above 60
A method for producing a grated ginger product, which comprises subjecting the grated ginger product to a heating treatment at a temperature below 0 ° C for 0.5 hours to 2 days. 2. The method according to claim 1, wherein the ginger raw material of the ginger composition is ginger or frozen ginger. 3. The ginger composition contains 0.01% acetic acid.
The manufacturing method according to claim 1 or 2, wherein the content is -1 wt% and the pH is 3-4.5. 4. The production method according to claim 1, wherein the container is filled with the composition of ginger and ginger, which is hermetically closed and then heated.