JPS63258554A - Clear ginger liquid, novel beverages using clear ginger liquid, and methods for producing them - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention provides a clear ginger liquid made from ginger and a method for producing the same,
The present invention relates to a carbonated drink using clear ginger liquid and a ginger juice comprising a koji layer made from rice or barley, and a method for producing the same.

Originally, ginger was used as a spice ingredient.
The content of pungent components is 0.6 to 1.0%, and the main components are 6-gingerol, l-gingerol, 8-gingerol, 1
0-gingerol, devidrogingerone, and the like. It is called dried ginger and is used as a Chinese herbal medicine, and is used as a cold medicine, digestive medicine, antiemetic, and analgesic. Processed ginger products include candied ginger products, miso-pickled ginger, and ginger ale, a carbonated beverage containing ginger extract.

(1) FFI Akiseigata Ginger Production Method After grinding ginger with a mixer, homogenizer, etc., put it into a filter cloth and use a press to obtain raw juice. Further, put the ginger juice in an enameled metal container or a stainless steel container, add about 0.5% of an organic acid such as citric acid, heat it until it reaches about 40°C, and immediately cool it rapidly with water. After cooling, clear ginger liquid is obtained by natural filtration, vacuum filtration, membrane treatment, centrifugation, etc.

In order to give it preservability, salt of 0.3% (%) or more,
Glucose or sucrose (10% or more) is added and heated to promote dissolution, and if sludge is formed, the sludge is separated and removed by centrifugation or the like.

Furthermore, 0.5% (v//) or more of ethyl alcohol is added and mixed. After bottling or canning, it is sterilized by heat turbidity or steam at a temperature of 60 to 98°C, cooled in water as quickly as possible, and further cooled.
(-2~5℃) Store. Alternatively, ethyl alcohol may be added after bottling → heating → cooling, and the product may be stored refrigerated in the same manner.

(2) Method for producing ginger juice A. How to make koji Wash the polished rice or wheat and immediately pour it into water.

The soaked rice or wheat that has been soaked at the optimum temperature for the optimum time is drained in a colander. This is steamed in a steamer, and after steaming is finished, it is left to cool to room temperature, mixed well with 0.01% seed koji, wrapped in a bleached cloth, placed in a koji lid, etc., and cultured at 30°C for about 40 hours. Care should be taken to control the temperature during culturing.

The finished koji is white, and the best koji is when the mycelium has fully penetrated into the rice or wheat, so pay close attention to the temperature and humidity during soaking, steaming, and culturing.

B. How to make koji liquid Add 4 to 5 L of tap water to 1 kg of each rice or barley koji, gradually warm it up and keep it at about 60°C, and saccharify it for 4 to 5 hours while stirring gently from time to time. The completion of saccharification can be determined by filtering a small amount into a test tube and performing a starch reaction test on the filtrate.

When there is no starch reaction, boil it, filter it through filter paper or cloth, or centrifuge it, correct the pH of the filtrate or supernatant to 5.5 to 6.0, adjust the sugar concentration, and heat sterilize it. do.

C. How to make ginger juice: Mix an appropriate amount of clear ginger liquid with the koji liquid prepared in step (a), season by adding acidulant, sweetener, or if the aroma is insufficient, add ginger essence, etc. After flavoring, heat sterilize and cool. The product is then bottled and canned aseptically, or after bottling and canning, it is heat sterilized and rapidly cooled with running water.

(3) Manufacturing method of carbonated drink containing clear ginger liquid A. Manufacturing method of syrup Preparing sugar liquid and acid liquid at a certain concentration, adjusting the amount when mixing, and using sugar liquid to prevent spoilage. Tame 5
5 to 60% (adjust to about φ).

First, fill a 2m stainless steel pot with water, heat it with steam, add sugar, and dissolve while stirring. Even after dissolution is complete, the temperature is raised, boiled for about 4 minutes, sterilized, poured into a receiver, and cooled.

A syrup is made by adding an acid solution in which acidulants such as citric acid and malic acid are dissolved and essence to a sugar solution.

B. Manufacture of carbonated drinks containing clear ginger liquid. Mix clear ginger liquid and syrup at a certain ratio, heat sterilize it, cool it to around 5℃ in a closed tank, then press-in and dissolve carbon dioxide gas, fill it into a can, and seal it. make

Example 1 Production of clear ginger liquid Washed ginger was ground with a mixer, then put into a filter cloth and squeezed.
Get ginger juice. Pour this into a stainless steel container, add 0.14% each of citric acid, tartaric acid, and malic acid (0.14%) and 0.5% salt.
% (dissolve tun ψ, heat to 40°C and filter under reduced pressure. Glucose 10%%ck'4/) is added to the clear liquid, heated to 88°C in a water bath, cooled, and then filtered with ethyl alcohol.
．． Add 8% (+//v), seal tightly, and cool (5°C).

Example 2 Production of ginger juice Koji liquid prepared from rice malt (PH5.5, sugar content 12.4%)
Then, mix the above clear ginger liquid at a ratio of 9.18.27.36%, add 5% sugar to each, and boil in a high pressure cooker (Ikg/).
) for 10 minutes. The evaluation results showed that although there was a slight heating odor, the 18% clear ginger liquid addition group had an appropriate spiciness and had the feel of lead water. The spiciness and aroma of ginger remained slightly in the 9% additive group, and the spiciness was felt to be slightly stronger in both the 27% additive group and the 36% additive group.

Example 3 Carbonated beverage containing clear ginger liquid 27% clear ginger liquid is added to carbonated drink syrup, and after cooling, carbon dioxide gas is injected and dissolved to obtain a product. The drink had a moderate spiciness and a pleasant flavor, making it ideal for a summer drink.

Other Example 4 As described above, the clear ginger liquid of the present invention has moderate spiciness and flavor, contains almost no turbid components, has excellent taste and storage stability, and can be used in confectionery, bread, soy sauce, miso, etc. It can be mixed into foods such as vinegar and sauces, and may also contain other sweeteners and seasonings that are characterized by their ability to impart excellent flavor.

Claims (4)

[Claims] (1) Clear ginger liquid obtained by grinding ginger and subjected to treatment to impart preservability after separating and removing cloudy components in ginger juice, and a method for producing the same. (2) A clear ginger solution and a method for producing the same according to claim 1, characterized in that the clear ginger solution is produced by mixing the clear ginger solution with a koji solution prepared from koji obtained from rice or barley as a raw material. (3) A clear ginger liquid and a method for producing the same according to claim 1, characterized in that the clear ginger liquid is produced by mixing the clear ginger liquid with syrup for carbonated beverages and then dissolving carbon dioxide gas. (4) Claims 1, 2, and 3 are characterized in that the product is produced by mixing the clear ginger liquid, koji liquid, and carbonated beverage syrup and then dissolving carbon dioxide gas. clear ginger liquid and its manufacturing method.