FR2664795A1 - Method of processing root ginger and the study of its various applications - Google Patents

Abstract

The present invention relates to various methods of processing root ginger and to the study of its various applications. According to one aspect of the present invention, the ginger could be made into a natural unsweetened drink which can still be drunk despite its bitterness by removing the acridity contained in the raw root which is made into a drink according to a process consisting in heating the filtered juice obtained by steeping (soaking) the pulp of the ground root ginger in water. This is because the ginger pulp, or the root in itself with or without peelings, as is the case with the majority of tubers, brings out the taste of the starch which has no sweetening power in the natural state. However, after steeping in water and heating to a temperature ranging between 55 and 100 DEG , the juice obtained gives the following result: the heat hydrolyses part of the starch into glucose which, as a result of its natural sweetening power, is sufficient to eliminate the bitter, too pungent and spicy taste of the drink obtained without heating. Once heated to that temperature, any bacteria which could develop after 48 hours of storage are systematically destroyed.

Description

The present invention relates to different processes for the transformation of ginger root, and the study of its different applications.
It has been proven for a very long time that ginger root stimulating digestive functions (digestion of fats) and efficient stomachic, constituted in tropical gastronomy a useful and rewarding element.

Ginger acts as an antiseptic and is very recommended for fighting colds and tonsillitis. Its regular use facilitates the circulation of blood and combats cholesterol.

composition: Ginger contains nitrogenous substances, mineral salts and essential oils.

The therapeutic, antimicrobial and stimulating virtues of ginger root explain why it is very popular.

It has been found that various methods can cause ginger to be presented as a syrup by mixing the comminuted fibers with water and heated sugar.

According to one aspect of the present invention, ginger may be converted into a natural, unsweetened but drinkable drink despite its bitterness by removing the harshness of the raw root transformed into a beverage, by a process of heating the filtered juice obtained by maceration in water of the pulp of ground ginger root.

In fact, the ginger pulp, or the root itself, with or without peelings, like most tubers, has a presence of starch which has no sweetening power in the natural state. But after maceration in water and brought to a temperature between 55 and 100V, the juice obtained gives the following result:
It is found that the heat hydrolises a portion of the starch in glucose, which by its natural sweetening power is enough to remove the bitter taste, too pungent and raised the drink obtained unheated.

In contact with this same heat, any germs of contamination likely to develop after 48 hours of storage are systematically destroyed.

Technical process
Treatment of the product in the raw state
Ginger comes in the form of a root. Once unearthed and removed from its impurities, it must be kept in a dry place at a temperature around 13 ° C.

In order to move to the processing stage, the roots should be rinsed with large amounts of water, drained and blown with an air compressor or naturally leaving the roots free for remove all traces of water.

Grinding of ginger root
Ginger root, like all tubers, does not pose any particular difficulties in turning into pulp. It is not necessary to peel the product, it can be ground as such with its film.

The use of an industrial mill is necessary to obtain a homogeneous pulp. The result obtained with an industrial mill turning at 1500 rpm is very satisfactory: the root is reduced to pulp homogeneous at 97% this percentage seems acceptable to proceed to a good maceration.

TABLE N 1
PREPARATION FOR ABOUT 100 LITERS OF GINGER JUICE DRINK

<tb> Products <SEP> to <SEP> overwrite <SEP> at <SEP> shredder <SEP>. <SEP> number / weight / volume <SEP> preference
<tb> industrial <SEP>, <SEP> rough <SEP>
<tb> industtiel <SEP> approximate
<tb> root <SEP> of <SEP> ginger <SEP> 6 <SEP> to <SEP> 70Kg <SEP> 20 <SEP> Kg
<tb> nuts <SEP> of <SEP> nutmeg <SEP> 2 <SEP> to <SEP> 58Noix <SEP> 10 <SEP> Nuts
<tb> Pods <SEP> of <SEP> vanilla <SEP> fresh <SEP> 12 <SEP> to <SEP> 57gabs <SEP> 24 <SEP> Pods
<tb> Quantity <SEP> of water <SEP> needed <SEP> 120 <SEP> Liters <SEP> lOOLitres
<Tb>
Method to make about 100 liters of drink - crush 20 kg of fresh ginger at the industrial grinder.

-crush 10 Nutmeg -crush 24 Fresh vanilla pods
Mince the ginger pulp and the aroma pulp obtained in a tank of drinking water immediately after grinding.

As soon as the pulp is put in the vat it is necessary to proceed to the filling, taking care to brew the pulp with the water which joins it as and when the vat is filled with water.

Maceration
The maceration must last several hours, it is the only condition to obtain a juice of quality well taken in the aroma of the ginger (about 10 hours are enough to give an acceptable content, but it would be preferable not to exceed this duration). Ginger juice can in case of prolongation of maceration move to another taste rather acidic with risks of early fermentation after pasteurization.

TABLE N 2
MACERATION TIME AND OBSERVATIONS AFTER PASTEURIZATION A 82

<tb><SEP> preferred
<tb> TIME: <SEP>. <SEP> 2 <SEP> Hours <SEP> 4 <SEP> Hours <SEP> ~~~~~~~~~~~ <SEP> 6 <SEP> Hours <SEP> 8 <SEP> Hours <SEP> 10 <SEP> Hours <SEP> 12 <SEP> Hours <SEP>
<tb> RESULTS. <SEP> mild <SEP> not <SEP> enough <SEP> of <SEP> taste <SEP> us <SEP> well <SEP> se <SEP> denatured <SEP> acid
<tb><SEP> taken <SEP> taken. <SEP> re.
<Tb>

<SEP> without <SEP> missing <SEP> from a- <SEP> too <SEP> light <SEP> good- <SEP> -start <SEP> risk <SEP> from <SEP>
<tb> OBSERVATION <SEP> risk <SEP> of <SEP>
<tb><SEP><SEP> flavors <SEP> and <SEP> flavors of <SEP> after <SEP> thread- <SEP> sultat. <SEP> -acid: <SEP>
<tb><SEP> fermentation
<tb><SEP> content. <SEP> trage. <SEP> - <SEP> tee. <SEP> early.
<Tb>

Too much maceration could cause the drink to ferment too quickly.

The final quality of the macerated product can be determined by the strict respect of the process of transformation.

Filtering
Stir the inside of the bowl with a stake, to mix the drink with the pulp deposited at the bottom, in order to homogenize the flavor before filtering.

The extraction of the obtained product is carried out without eagerness: the juice passes to
sieve filters, so as to retain all the residues of
maceration. If necessary, it would be preferable to renew the operation of
filtering until the results are satisfactory.

The result should be: A clear juice without waste
rents -
The residue of maceration
The used pulp resulting from the maceration can be reused in the form of
peel dried using hot plate set at low temperature (20-) until dehydration.

Indeed the ginger pulp being diminished its raised content can be used to season the dishes, sauces, soups, etc.

Its use in herbal tea is very recommended for its digestive action, and its properties of neuromuscular stimulant.

TABLE N 3
MODE OF USE OF GINGER PELURE

<tb><SEP> I <SEP> ~ <SEP> I
<tb> Peel <SEP> of <SEP> ginger: <SEP> dose <SEP> / dishes <SEP> dose / <SEP> herbal tea <SEP> dose
<tb><SEP> sauces <SEP> 2 <SEP> cakes
<tb><SEP> 1 <SEP> SPOON <SEP> 1 <SEP> SPOON <SEP> 1 <SEP> CUIL
<tb><SEP> A <SEP> A <SEP> COFFEE <SEP> A <SEP> COFFEE / TASS <SEP> LERO <SEP> A
<tb><SEP> COFFEE / TK
<tb> * Dishes and sauces
To give flavor to your preparation, add a teaspoon of ginger peel * Herbal teas
Dilute one teaspoon of ginger peel per cup. Bring to a boil for about 8 minutes.

The ginger tea, very digestive, can be drunk without the addition of sugar and its regular consumption facilitates the fight against cholesterol and superfluous fat.

Because the ginger used for herbal tea comes from the recycling of residues from the maceration, the content, and the taste too spicy although reduced can be drunk with a spoonful of honey per cup.

The ginger peel will be flavored with dried fresh vanilla, powdered nutmeg, and cinnamon.

*Pastry
Add 2 to 3 pinches of ginger peel per preparation in egg yolk; or add 4 tablespoons of ginger tea in the flour before kneading.

Pasteurization
The tank containing the filtered product should be preheated to 40 so as to help the beverage to undergo effective pasteurization at 82u.

Bottling
It is with the help of a packaging chain that the juice must be bottled and capped immediately after pasteurization.

For better preservation avoid exposing the bottles to the sun or to a source of heat.

Preservation must be done in a dry and cool place.

Deadlines, flavoring
The different Jaboratoire analyzes show that the ginger juice drink once pasteurized could be consumed within a minimum of 24 months.

These processing methods must be carried out without interruption in time, in order to avoid any contamination or early fermentation of the product. This proportional quantity formula can be applied for industrial purposes.

In the practice of the present invention, the use of the various flavoring ingredients or natural dyes is not limiting and does not affect the preservation of the finished product.

The natural collation of the ginger juice drink by addition of pulp of "KOLA NUTS" (or Kola acuminata)
The kola nut is a fruit that has natural food coloring properties. The kola nut's exciting power and its remarkable ability to help the body fight fatigue and sleep are recognized: it is a fruit neuromuscular stimulant.

The kola nut also has aphrodisiac and toning properties.

Composition of kola nut: 2% caffeine, 0.0023 of theobromine.

By adding in the preparation of the ginger juice a dose equivalent to 20 kola per 100 liters of preparation, we obtain a dark brown drink. The kola nut should be crushed and mixed with the ginger pulp at the time of the maceration.

This collation first allows to show another way to transform the root, but also to bring another taste to the drink with ginger juice, without deteriorating the initial flavor.

The supply of cola in the drink is toning, and does not denature the non-chemical process of the manufactured product.

Pure ginger extract
To obtain a pure extract of ginger, it is necessary to proceed to the grinding of the root with its peel. Once crushed-the pulp must be pressed to the maximum with the help of a machine to press the vegetables
To obtain a good conservation of the liquid, it is necessary to pasteurize it to 80 and proceed immediately to the bottling.

The addition of natural flavors or natural dyes to the pure gin german extract is not limiting, and therefore a ginger kola extract can be obtained.

TABLE N'4
EXTRACT OF GINGER AND KOLA NUTS

<tb> Products <SEP> Quantity <SEP> pre-defined <SEP> Volume <SEP> obtained <SEP> or <SEP> limited <SEP> to
<tb> Ginger <SEP> 1Kg <SEP> 0.3L
<tb> Nuts <SEP> from <SEP> kola <SEP> 0.2Kg <SEP> O, O6L <SEP>
<Tb>
The liquid volume of aroma or natural dye shall not exceed 32% per liter of ginger extract.

 Ginger extract can find its use in good numbers of culinary preparations or drinkable liquids.

Use: a few drops of this extract are enough to give a real ginger flavor to your preparation.

Tips for use of the extract: -cocktail fruit 2 teaspoons / glass -tisane tea drink 2 3 "" / cup -alcoholic preparation 1 "" n glass -soup of vegetables 4 """/ liter -free 5 "s / Kg -marmelade and compote 3""n / Kg -sorbet 2" 1 '/ liter -glaces 2 """/ liter -flan 3" nn / liter
The user of this extract may in the course of his future preparations dose according to his taste and needs.

Claims (7)

1) A process for transforming ginger root into a natural drinkable drink, without any chemical additive, characterized in that the fresh ginger root is crushed into a homogeneous 95% pulp, macerated for a few hours, filtered and pasteurized between 55 and 10Q. 2) Process according to claim 1 characterized in that a portion of the starch is hydrolyzed to glucose (which has a sweetening power) by heating. 3) Process according to claims 1 and 2 characterized in that the pulp residue maceration is recovered, dried, heated at low temperature (20), to the stage of total dehydration which thus transforms into skin. 4) Process according to claims 1 and 2 characterized in that one obtains a pure extract of ginger by pressing the crushed pulp of the fresh root, filtering and heating the juice obtained at a temperature between 39 and 100. 5) Method according to one of claims 1, 2, 3 and 4, charac terized in that one adds natural dyes, natural flavors, or other natural compositions based on fruits or vegetables. 6) Process according to claim 3 characterized in that the peel is used to make herbal teas, flavoring dishes, sauces or pasta, and other culinary preparations. 7) Method according to claim 3 characterized in that the pulp is dried using metal plates.