JPS5854789B2 - Oroshishiyouganoseizouhou - Google Patents

Description

[Detailed Description of the Invention] The present invention involves washing ginger rhizomes with water, dehulling them, heat-treating them with steam or boiling water and grinding them, and then grinding the ground ginger rhizomes.
Adjust H to 4.0 to 5.0 to maintain color, taste, and
This invention relates to a method for producing wholesale ginger that can retain its aroma.

Wholesale ginger has been widely used as a condiment since ancient times, but its use has been cumbersome as it involves grinding the ginger rhizome each time it is used.

Also, once ground ginger becomes unusable within a few days.

If you can store ginger as is, it is convenient to use.

The present invention can be easily used with grated ginger,
Moreover, it has made it possible to produce wholesale ginger that maintains its freshness and retains its color, taste, and aroma.

Ginger is mainly used as a spiciness component.
Zingiberene, Zingi as special odor components
It is known that berol.

Special odor component Z ingiberene + Zingib
Although erol makes up the majority of essential oils, it is generally susceptible to oxidation and deteriorates, and is considered to be the main cause of flavor deterioration.

This is thought to be due to general oxidizing enzymes or proteolytic enzymes contained in ginger.

In addition, ginger tends to produce fermentation substances in its raw state, and its antibacterial properties are not very strong, so if it is stored after being sold, it is likely to spoil in a short period of time.

The inventors of the present invention have conducted various studies to produce wholesale ginger that can prevent the above problems and retain its color, flavor, and spiciness for a long period of time.As a result of various studies, the inventors have found that the rhizomes of ginger are washed with water, peeled, and heated with steam or boiling water. The present invention was completed by grinding the ginger and adjusting the pH of the ground ginger to 4.0 to 5.0.

First, the rhizome of ginger is washed with water and peeled using the usual method.

The washed and dehulled ginger is then heat-treated, but it is preferable to shred the ginger rhizome into appropriate size pieces before heat-treating.

This minimizes the deterioration of ginger quality due to heating,
The purpose is to perform the heat treatment efficiently in a short time, and for this purpose, it is preferable to slice the ginger into cylindrical pieces of about 0.5 to 1.5 CrrL.

Heat treatment is performed using steam or hot water.

When using steam, 1 to 5 at 013kg/crj-
It is preferable to steam it for about a minute.

When using hot water, it is recommended to soak for about 1 to 6 minutes.

Heat treatment deactivates enzymes that cause flavor deterioration,
In addition, adhering bacteria can be sterilized at the same time.

The heat-treated ginger is then ground. This can be done by any conventional method, but usually a grinder is used.

In the present invention, after grinding ginger, the OH is 4.0 to 5.0.
Adjust to.

When 0H is 5.0 or more, rotting or browning is likely to occur, making it impossible to obtain wholesale ginger with good shelf life.

Furthermore, if 1jH is less than 4.0, the flavor will deteriorate, making it impossible to obtain whole ginger with good flavor, and discoloration is likely to occur.

The pH is usually adjusted by adding an organic acid, and citric acid, malic acid, tartaric acid, and other acids that can be added to foods are suitable.

In the present invention, carbohydrates, pigments, salt, etc. may be added or mixed as necessary in order to maintain appropriate physical properties, color tone, and flavor in the product.

In order to examine the effects of the present invention, the following samples were prepared and tested.

Sample 1 Ioo parts of ginger washed with water, peeled and ground, 4.5 parts of common salt, 1.5 parts of magnesium chloride, 0.0 parts of citric acid.
Add 01 parts and 10 parts of pregelatinized wheat starch.

Sample 2 After washing ginger with water and peeling it, it was shredded into cylindrical pieces of about 1 cIIL, steamed for 1 minute with steam at 100°C, ground, and then mixed with 4.5 parts of common salt, 1.5 parts of magnesium chloride, and pregelatinized wheat. Add 10 parts starch.

Sample 3: Add citric acid to Sample 2 to adjust the pH to 4.4.

Each of the above 3' samples was filled into separate aluminum tubes and stored in a constant temperature room at 37° C., and changes over time in color, taste, and aroma were examined by sensory testing.

The results are shown in the table below.

However, the above evaluation was performed based on the following criteria.

Color ◎: Light yellow and bright tone.

○: The brightness is slightly lost and the color is slightly browned.

△ Vividness is lost and the degree of browning is large.

×: Strong discoloration and slight darkening.

Taste ◎: Strong spiciness and freshness.

○: The spiciness is strong, but the freshness is slightly reduced and the taste is a little harsh.

△: There is spiciness, but there is little freshness and there is an acrid taste.

×: There is spiciness, but there is no freshness at all, and the acrid taste is strong.

Fragrance ◎: There is sufficient ginger scent.

○: Slightly less ginger scent.

△: Ginger) There is little fragrance.

×Rainbow ginger l:) V) Very little or no aroma.

As is clear from the above results, it was found that the wholesale ginger produced by the method of the present invention has remarkable long-term storage stability in terms of color, taste, and aroma compared to those produced by the conventional method.

Example: Ginger rhizomes were peeled, washed with water, cut into small pieces with a thickness of less than 1 cIrL, and heat-treated in a steam pot at 100°C for 1 minute.
Immerse it in the drained water and cool it.

After cooling, drain and grind with a grinder.

To 92 parts of this ground ginger, 0.1 part of citric acid and 0.2 parts of sodium citrate were added to adjust the pH, then 5.5 parts of common salt and 1.5 parts of magnesium chloride were added as seasonings, and then Add 8 parts pregelatinized wheat starch.

At this time, pn is approximately 4.4.

In this way, wholesale ginger with good shelf life was obtained.

Claims (1)

[Claims] 1. Wholesale ginger characterized by washing ginger rhizomes with water, dehulling them, heat-treating them with steam or boiling water, then grinding them, and further adjusting the pH of the ground ginger to 4.0 to 5.0. Manufacturing method.