JPH0657117B2 - Clear ginger solution, novel beverage using clear ginger solution and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a clear ginger solution using ginger as a raw material, a novel beverage using the clear ginger solution, and a method for producing the same.

(Prior Art) Originally, ginger has been used as a spice raw material,
The content of the spicy ingredient is 0.6 to 1.0%, and the main ingredients are 6-gingerol, 1-gingerol, 8-gingerol, 1
0-gingerol, devidrozingerone and the like.

It is known as a Chinese medicine prescription medicine under the name of ginger, and has uses as a cold medicine, stomach digestive medicine, antiemetic medicine, and analgesic medicine.

Further, in addition to these medicinal effects, for food use, ginger candied products obtained by processing ginger, ginger miso pickles, etc. are known.

(Problems to be solved by the invention) By the way, ginger juice obtained by crushing ginger having a unique flavor as a spice or for flavoring is added to them for spices of various foods, Alternatively, if mixed with various beverages, it is expected that one can enjoy an extremely rich diet.

Conventionally, for example, JP-A-49-125567 discloses a method of obtaining ginger juice from raw ginger.
According to this method, ginger is simply crushed, and the ginger juice and ginger fibers are separated by a method such as centrifugation or squeeze filtration. Therefore, this conventional ginger juice is cloudy with a cloudy component, and its use is limited, for example, when grated ginger is simply added to the food and eaten, in particular, mixed with a beverage, or It could not be used when it is desired to create a color that does not become turbid due to the arrangement on the table.

The present invention has been made in view of the above conventional problems, and its object is to produce clear ginger liquid which is a transparent liquid from ginger juice obtained by grinding ginger, and has a high aroma and spiciness. It is intended to provide a novel beverage or a method for producing them, which uses a certain seasoning or the same clear ginger solution having a medicinal component.

(Means and Actions for Solving Problems) The present inventor has researched a method of utilizing spicy ingredients, ginger-effect ingredients, etc. of ginger juice for many years and using them for soft drinks, food additives, seasoning additives, etc. Has continued.

(1) Method for producing clear ginger solution The first and second inventions are a clear ginger solution which is a transparent liquid produced from ginger juice obtained by grinding ginger and a method for producing the same.

Raw ginger is ground with a mixer, a homogenizer, etc., and then put into a filter cloth to obtain ginger juice using a press. Add ginger juice to an enameled metal container or stainless steel container and add about 0.5% of an organic acid such as citric acid.
Heat until it reaches around 0 ° C. and immediately cool with water.
The organic acid is preferably adjusted to PH conditions such that the turbid matter contained in the ginger juice is likely to coagulate and precipitate. When an organic acid is added and the mixture is stirred at a low temperature, precipitation occurs and sediment is precipitated downward to separate a transparent liquid and a precipitated turbid material. The heating temperature is about 40 ° C, but about 35 ° C to 4 ° C.
Up to about 5 ° C, it seems that the turbid matter is more likely to coagulate and precipitate. If the heating time is prolonged, it will have a heating odor and the taste will deteriorate, so it should be cooled rapidly. After cooling, a ginger solution as a clear solution is obtained by natural filtration, vacuum filtration, membrane treatment, centrifugation method, or the like.

It has a certain degree of preservability by adding an organic acid and heating at a low temperature, but salt, sugar and alcohol are added to give further preservability. For example, salt 0.3% (w / w) or more,
Glucose or sucrose 10% (w / w) or more is added and heated to promote dissolution, and if sediment does not occur, the sediment is separated and removed by a centrifugation method or the like. Further, ethyl alcohol 0.5% (v / v) or more is added and mixed. After bottling or canning, this is heat-sterilized with hot water or steam at 60 to 98 ° C, water-cooled as quickly as possible, and refrigerated (-2 to 5
℃) Store. Further, the addition timing of ethyl alcohol may be bottled, heated, cooled, and then added, and may be refrigerated and stored.

In this way, a clear amber-colored, completely transparent clear ginger liquid without turbidity is obtained. This clear ginger liquid is a completely transparent liquid that retains the unique scent and spiciness of ginger and has medicinal properties. Therefore, it can be added to various foods, seasonings, etc. as it is or mixed with drinks. It can be a comprehensive additive to foods.

(2) Method for producing ginger juice The third and fourth inventions are novel ginger juices obtained by mixing the above-mentioned clear ginger solution with a koji solution prepared from koji obtained from rice or wheat as a raw material. A beverage and a method for producing the same. The rice or barley koji may be squeezed by a conventional method or any other method. Water is absorbed in polished rice or wheat, steamed, and allowed to cool, seed koji is added, and the mixture is cultivated at an appropriate temperature.

Example of how to make koji Whitened rice or wheat is washed with water and immediately immersed in water.
Drain the soaked rice or soaked wheat that has undergone the optimum soaking time at the optimum temperature in a colander. This is steamed in a steamer, and after the steaming is finished, it is allowed to cool to room temperature, 0.01% amount of seed koji is thoroughly mixed, wrapped in a bleached cloth, put in a koji mold or the like, and cultured at 30 ° C. for about 40 hours. Pay attention to temperature control during culturing.

The finished koji is white, and the koji with the mycelium fully inside the rice or wheat is the best, so pay close attention to the temperature and humidity during dipping, steaming and culturing.

An example of how to make the koji liquid is as follows.

Example of how to make koji liquid Add 4 to 5 liters of tap water to 1 kg of rice or wheat malt, and gradually heat it to maintain it at about 60 ° C and saccharify for 4 to 5 hours with occasional gentle stirring. . To judge the end of saccharification, a small amount is filtered into a test tube and the starch reaction test of the filtrate is carried out.
When there is no starch reaction at all, it is boiled, filtered with filter paper or filter cloth, or centrifuged, the pH of the filtrate or supernatant is adjusted to pH 5.5-6.0, the sugar concentration is adjusted, and heat sterilization is performed. To do. The koji liquid thus obtained becomes a slightly viscous and slightly sweet liquid.

(3) How to make ginger juice Mix the appropriate amount of the clear ginger solution described above with the koji liquor prepared in step (i), and add the sour agent, sweetener, etc. Bottling or canning, or after bottling or canning, heat sterilize and rapidly cool with running water.

The ginger juice thus obtained has the aroma, flavor and taste of ginger and is provided as a transparent candy-like beverage containing medicinal components.

(3) Method for producing carbonated beverage containing clear ginger solution The fifth and sixth inventions are a novel beverage in which the clear ginger solution is mixed with syrup and carbon dioxide is dissolved, and a method for producing the same.

Syrup may be any harmless sweetener that can be eaten, and since syrup is dissolved in carbon dioxide to give a refreshing feeling, syrup for carbonated beverages is preferable.

Example of Ashirap manufacturing method A sugar solution and an acid solution with a certain concentration should be prepared in advance, and the sugar solution should be adjusted before use. The sugar solution should be used to prevent spoilage.
Adjust to about 5-60% (w / w).

First, water is poured into a stainless steel double kettle, sugar is added while heating with steam, and dissolved while stirring.
After melting, raise the temperature, boil for about 4 minutes, sterilize,
Allow it to run down the receiver and cool. An syrup is made by adding an acid solution in which an acidulant such as citric acid or malic acid is dissolved and essence to a sugar solution.

(A) Example of production of carbonated beverage containing clear ginger solution Mix clear cucumber ginger solution and syrup at a fixed ratio, heat sterilize and cool to about 5 ° C in a closed tank, pressurize and dissolve carbon dioxide gas, fill and close a can And make. The beverage thus obtained is provided as a carbonated beverage having a flavor and spiciness peculiar to ginger, a medicinal component, and clarity and having an extremely high refreshing feeling.

(4) Method for producing carbonated beverage containing clear ginger solution, koji solution The seventh and eighth inventions include the clear ginger solution, koji solution and syrup prepared from koji obtained from rice or wheat as a raw material. It is a novel beverage using clear ginger liquid obtained by dissolving carbon dioxide after mixing.

An organic acid is added to the ginger juice obtained by grinding ginger to form a clear liquid by separating and removing turbid components in the ginger juice, and a clear ginger liquid that has been subjected to a treatment for imparting storage stability, It is produced by mixing koji liquid prepared from koji obtained from rice or wheat as a raw material and syrup, and then dissolving carbon dioxide gas.

(Effects of the invention) As described above, the clear ginger liquid of the present invention has appropriate spiciness and flavor, and ensures complete clarity. Furthermore, since it retains the medicinal components contained in ginger, the clear ginger solution itself is mixed or added to confectionery, bread and other foods, seasonings such as soy sauce, miso, vinegar, sauce, etc., or candy to be eaten. It is possible to obtain a drink with a good aftertaste with high flavor and spiciness by mixing with various drinks. Furthermore, since it also has storage stability, it can be mass-produced.

(Example) Example 1 Production of clear ginger solution The ginger that has been washed with water is ground with a mixer, put on a filter cloth and squeezed to obtain ginger juice. This is placed in a stainless steel container, and 0.14% (w / w) of citric acid, tartaric acid, and malic acid are dissolved in each, and 0.5% (w / w) of sodium chloride is dissolved, heated to 40 ° C., and then filtered under reduced pressure. Glucose 10% (w /
w), heated to 88 ° C. in a hot water bath, and cooled, and then 0.8% (v / v) of ethyl alcohol was added, and the container was sealed and refrigerated (5
℃). The clear ginger solution obtained had a light amber color and maintained clearness for a long time.

Example 2 Production of ginger juice 9%, 18%, 27%, 36% of the above clear ginger solution was added to a koji solution (pH 5.5, sugar content 12.4%) prepared from rice koji.
Mix at a ratio of (v / v), add 5% of sugar to each, and heat in a high-pressure pot (1 kg / cm ² ) for 10 minutes. As a result of the evaluation, there was a slight heating odor, but the 18% addition of clear ginger solution exhibited an appropriate spiciness and the feel of candy. In the 9% -added group, a slight pungent taste and aroma of ginger remained, and in the 27% -added group and the 36% -added group, the pungent taste was slightly strong.

Example 3 Carbonated Beverage Containing Clear Ginger Solution 27% of clear ginger solution was added to syrup for carbonated drink, and after cooling, carbon dioxide gas was pressure-dissolved to obtain a product. The beverage had an appropriate spiciness, and was particularly suitable as a beverage in summer, with a pleasant flavor.

Claims (5)

[Claims] 1. A process for imparting preservability by adding organic acid to ginger juice obtained by grinding ginger and separating and removing turbid components in the ginger juice to produce a clear liquid. Clear and clear ginger liquid. 2. A koji liquor prepared from koji obtained from rice or wheat as a raw material is added with an organic acid to the ginger juice obtained by grinding ginger to remove turbid components from the ginger juice. A novel beverage using a clear ginger solution, which is prepared by mixing clear ginger solution that has been treated to produce a clear solution and impart preservability. 3. An organic acid is added to ginger juice obtained by grinding ginger into syrup, and turbid components in the ginger juice are separated and removed to produce a clear liquid, which is provided for preservability. A novel drink using clear ginger solution obtained by mixing treated clear ginger solution and dissolving carbon dioxide gas. 4. Ginger juice obtained by grinding ginger was added with an organic acid to separate and remove turbid components in the ginger juice to produce a clear liquid, which was then treated for imparting storage stability. A novel beverage using a clear ginger solution obtained by mixing clear ginger solution, koji solution prepared from koji obtained from rice or wheat as a raw material, and syrup, and dissolving carbon dioxide gas. 5. A step of adding an organic acid to ginger juice obtained by grinding ginger, a step of separating and removing turbid components in the ginger juice to clarify, and a treatment for imparting preservability. And a method for producing a clear ginger solution containing the steps.