JPH1052236A - Ginger-flavored composition and ginger-tasted food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare the subject food having the depth and a flavor essential to a ginger without using a large amount of ginger by including the first extract selected from extracts from specific substances such as laurel and ginger, etc., therein. SOLUTION: This ginger-tasted food is prepared by including the first one or more extracts selected from extracts from laurel, coriander and sage and ginger and/or an extract from ginger in amounts at (10<-6> :1) to (10<-2> :1) weight ratio of the first extracts : ginger or (10<-4> :1) to (1:1) weight ratio of the first extracts : extract from the ginger.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a ginger flavor preparation having an original ginger flavor, and a ginger flavor food having a ginger flavor originally prepared by containing the ginger flavor preparation.

[0002]

2. Description of the Related Art As a food having a ginger flavor, ginger products in a tube have conventionally been marketed. These products were manufactured by the following method. That is, frozen ground ginger is thawed, and additives such as a coloring agent, a seasoning, and a pH adjuster are added thereto, and the mixture is stirred and mixed by a microspeed mixer or the like to obtain grated ginger. After filling the ginger in a synthetic resin tube and sealing it, the ginger in this tube is heat-sterilized by being transported in a steam tank by a conveyor, and the final product with preservability, the tubed ginger Grated ginger was getting the product.

[0003]

However, conventional ginger uses a pH adjuster to impart preservability and is further subjected to heat sterilization, so that the original flavor of the ginger is sufficiently felt. It was hard to be. In particular, conventional ginger was difficult to sufficiently sense the deep, deep core strong scent that was the base of the grated ginger scent. Here, ginger-containing foods having this scent can be prepared by using a large amount of ginger under the condition of not using a pH adjuster and not performing heat sterilization treatment. However, in this case, not only cannot sufficient preservability be maintained, but also ginger is used in large quantities, which is expensive. Therefore, an object of the present invention is to use ginger by using an extract other than ginger, which is a ginger flavored food that has a deep and strong core scent, which is a base of grated ginger scent. Even if it does not use in large quantities, it is to provide at low cost. In addition, the purpose of the present invention is to use a pH adjuster to impart preservability, and even when performing a heat sterilization treatment, it becomes the base of the ginger scent,
An object of the present invention is to provide a ginger flavored food which is deep and can sufficiently sense a strong scent as a core.

[0004]

SUMMARY OF THE INVENTION The present invention comprises one or more first extracts selected from laurel, coriander, and sage extracts, and ginger and / or ginger extracts. The above problem is solved by a ginger flavored mixture. Further, the present invention solves the above-mentioned problem by a ginger flavored food containing the above-mentioned ginger flavor preparation.

[0005]

DETAILED DESCRIPTION OF THE INVENTION The first extract used in the present invention includes laurel, coriander, and sage extracts. Among the first extracts of the present invention, the extract of Laurel contains camphor and linalool. The extract of coriander and sage also contains linalool. By adding at least one first extract selected from the above-listed extracts to the ginger flavored composition or ginger flavored food of the present invention, both camphor and linalool, or only linalool, the above-mentioned prepared product or Can be included in food. This makes it possible to create a deep, strong core scent that is the base of the grated ginger scent. Furthermore, by using the above-mentioned extract, the ginger flavor preparation or ginger flavored food of the present invention can be provided at low cost. As described above, the first extract contains both camphor and linalool, or only linalool, but the content ratio of linalool is different in each extract. Among such first extracts, it is preferable to use a laurel extract, a coriander extract, and a mixture thereof.

The above-mentioned first extract can be obtained by a general method for producing a vegetable flavor. These methods include squeezing, extraction, and steam distillation. Among them, the extraction method includes a method using a non-volatile solvent or a volatile solvent, a method for producing an extract that removes the solvent after extraction with a solvent, and a method of directly containing alcohol as a diluting solvent in an alcohol extract of a natural product. And the production of aromatic tinctures. Preferably, each of the first extracts used in the present invention is a steam distillate.
However, the extract is not limited to steam distillate, and any extractive method may be used as long as the extract is used for other foods.

The ginger extract used in the present invention is supplied from ginger. Ginger includes camphene, ferrandrene, zingiperene, cineole, and borneol, and pungent components such as gingerone and shogaol, and flavor components such as citral, methylheptenone, nonylaldehyde, linalool, d-borneol, gingipperol, and gingiperone. Have been. Therefore, the ginger extract of the present invention contains most of the above components. Further, as described above, ginger itself contains the above-mentioned components, so that ginger itself may be used instead of the ginger extract of the present invention. When a ginger extract is used, the extract can be obtained by the above-mentioned general method for producing a vegetable flavor. The ginger extract used in the present invention is preferably an extract, but it is not limited to this, and any other extract used in foods may be used.
Any extraction method may be used.

[0008] The preferred content of the first extract in the ginger flavor preparation or ginger flavored food product can vary depending on the concentration of the first extract itself. However, in general,
The first extract: ginger weight ratio is 10 ^-6 : 1 to 1
It is preferably in the range of 0 ^-2 : 1, preferably 10 ^-5 : 1 to 10 ^-3 : 1. Further, the weight ratio of the first extract: ginger extract is 10 ⁻⁴ : 1 to 1: 1, preferably 10 ⁻³ : 1 to 1
It may be in the range of 0.1: 1. Furthermore, in consideration of the above weight ratio, generally, the content of the first extract in the ginger flavored food 100% by weight is 0.0001% by weight to 1.0% by weight.
And preferably 0.001% to 0.1% by weight
It is good to do.

In the ginger flavor preparation, the above-mentioned first extract and ginger extract are mixed in the above-mentioned amount, or the above-mentioned first extract and ginger itself are mixed in the above-mentioned amount. Can be obtained. A ginger flavored food is obtained by blending the ginger flavored preparation with a food, ie, by preparing a food containing the ginger flavored preparation. Ginger-flavored foods include ginger and ginger containing ginger as a main ingredient, and foods using ginger as a seasoning additive, such as ginger pickles, ginger dressings, sashimi sauce, cold and hot sauce, ginger hot water, and ginger candy.

The above ginger flavored food can be produced as follows. As an example, a grated ginger product will be described. Thaw 30 to 99.8 parts by weight of the frozen ground ginger, which is the ginger itself of the present invention, and add 0.2 to 1.0 parts by weight of a pH adjuster such as citric acid, and 0 to 5 parts by weight of a seasoning and starch 0 if necessary. To 70 parts by weight, 0 to 5 parts by weight of cellulose, 0 to 0.5 parts by weight of colorant,
By adding 0 to 10 parts by weight of a thickener such as xanthan gum,
Further, the first extract of the present invention, for example, 0.0001 to 1.0 part by weight of steam distillate of Kosho is added so that the whole becomes 100 parts by weight, and the mixture is stirred and mixed by a micro speed mixer or the like, and grated ginger ( pH 3.8). Fill this ginger in a synthetic resin tube,
After sealing, the grated ginger in the tube is heated and sterilized by being conveyed through a steam tank by a conveyor to obtain a final product having shelf life, a grated ginger in a tube. The ginger extract may be used in place of the ginger itself.

The first extract of the present invention may be contained in any of the above-mentioned production steps. However, in consideration of the volatility of these compounds, it is preferably contained in the latter half of the production step. In addition, ginger candy as a ginger flavored food is prepared by mixing a ginger flavored product comprising the first extract and ginger extract of the present invention in a candy, that is, containing a ginger flavored product. Obtained by preparing candy.

[0012]

According to the present invention, ginger-flavored foods, which are deep and have a strong core scent, which are the base of grated ginger scent, are extracted by using extracts other than ginger. Even if it is used, it can be provided at a low cost without using it in large quantities. Further, according to the present invention, it is possible to provide a ginger flavor preparation which can prepare the above ginger flavored food at low cost. Furthermore, according to the present invention, even if a pH adjuster is used to impart preservability, and heat sterilization is performed, it becomes the base of the grated ginger scent,
A ginger-flavored food can be provided which is deep and can sufficiently sense a strong scent as a core. The following examples further illustrate the present invention.

[0013]

【Example】

EXAMPLE 1 To 66 parts by weight of ginger extract, 34 parts by weight of a steam distillate of laurel were added to obtain a ginger flavored product of the present invention. The ginger flavoring product itself had a deep, strong core scent that was the base of the grated ginger scent. In addition, when this ginger flavored mixture was prepared into a candy, a ginger candy was obtained which had a deep and strong core scent, which was the base of the grated ginger scent.

[0014]

Example 2 A ginger serving as a base was prepared using ginger itself and in the amounts shown in Table 1, excluding the first extract. That is, frozen ginger 90.
0 parts by weight were thawed, and 5 parts by weight of cellulose, 0.1 parts by weight of coloring agent, 0.5 parts by weight of flavor, 0.5 parts by weight of xanthan gum were added.
3 parts by weight, 1 part by weight of ascorbic acid, 0.5 part by weight of citric acid, and 2.599 parts by weight of starch were added to prepare a base ginger formulation. To this base formulation, the first extract described in Table-2 was added in the amount shown in Table-2 to obtain three types of formulations. These three types of compounds are stirred and mixed by a micro speed mixer,
I got 3 kinds of ginger. After filling and sealing these three types of ginger in a synthetic resin tube, the ginger in this tube is heat-sterilized by being transported in a steam tank by a conveyor, and the final product with preservability Three kinds of ginger products in tubes were obtained. The grated ginger product had a deep, core, strong scent that was the basis for the grated ginger scent.

[0015]

[Table 1]

[0016]

Table 2 First extract First extract First part by weight a) Laurel (steam distillate) 0.001 b) Coriander (steam distillate) 0.001 b) Sage (steam distillate) 0.001

Claims (5)

[Claims] 1. One or more first extracts selected from laurel, coriander, and sage extracts; and
A ginger flavoring composition comprising ginger and / or ginger extract. 2. The weight ratio of the first extract: ginger,
2. The ginger flavor preparation according to claim 1, wherein the ginger flavor is in the range of 10 ^-6 : 1 to 10 ^-2 : 1. 3. The ginger flavor preparation according to claim 1, wherein the weight ratio of the first extract: ginger extract is in the range of 10 ^-4 : 1 to 1: 1. 4. A ginger-flavored food containing the ginger flavor preparation according to any one of claims 1 to 3. 5. The ginger flavored food according to claim 4, wherein the first extract contains 0.0001% by weight to 1.0% by weight based on 100% by weight of the food.