Indonesia Ginger Processing

I. Ginger Production in Indonesia

Ginger(Zingiber officinale Roscoe) rhizome, known as Jahe in Indonesia, has been utilized in this country since ancient times. Ginger is essential in Indonesian cuisine, as a spice and also for its medicinal value. It’s widely available and you can buy the rhizome in any supermarket or vegetable sellers in the street. In Indonesia gingers are generally grown at an altitude of 200-600 m above sea level. The growing area is mostly in Java and Sumatra. Indonesia ranked as 6th top ginger producers in 2012, with 5% of the global production, producing 113,851 MT of ginger. Indonesian ginger is exported to the United States, Netherlands, United Arab Emirates, Pakistan, Bangladesh, Japan, South Korea and Hong Kong.

II. Big Ginger, Small Ginger and Red Ginger

In Indonesia, based on shape, size and color, gingers are categorized into three types, i.e. big ginger (Zingiber officinale var. officinale), small ginger(Zingiber officinale var. amarum) and red ginger (Zingiber officinale var. rubrum).

2.1 Big ginger is also called giant ginger, elephant ginger(jahe gajah), and rhino ginger. It has a bigger, fatter and more inflated rhizome with less fibrous compared to the other two varieties. The flesh is yellow or light yellow. Big ginger can be consumed both young and old, both as fresh ginger or developed ginger product. The essential oil content is the lowest and the flavor is not so spicy. Most of the ginger exported by Indonesia are the big ginger.

2.2 Small ginger(jahe emprit) has smaller rhizome size, slightly flattened shape and more fiber than elephant ginger. Small ginger is always harvested at old age. Its essential oil content is greater than the elephant ginger and it is more spicy. This ginger is suitable for herbs or for essential oil and oleoresin extraction.

2.3 Red ginger(jahe merah) has the smallest rhizome size, more fibrous with red skin color. The ginger is generally harvested in the range of 8-12 months. It has a high content of essential oil and most spicy flavor, making it suitable for ginger oil and herbal medicine.

Ginger is exported in the form of fresh ginger, pickled (big ginger), dried ginger (big, small and red ginger), and ginger essential oil from the small and red ginger.

III. Ginger Consumption in Indonesia

Ginger is so widely used in Indonesian cuisine that it is rather odd for a dish to be cooked without ginger. Recipes will usually call for the fresh grated root. The fresh rhizome can also be thinly sliced and then dried for use. As dried slice, it can be thrown directly into soups and teas, or rehydrated in hot water for 30 minutes before grinding or chopping. Besides, there are also many ginger products, such as ginger candy, ginger tea, ginger bread, ginger oil and herbal products, ginger ale, etc. Indonesian commonly use ginger in coffee drinks to ward off colds and fevers. Most restaurants offer a sizable list of coffee-ginger drink options.

IV. Ginger Products in Indonesia Market

4.1 Ginger Candy

Indonesian candy makers produce multiple varieties of ginger candy with different flavors. Many people travel with ginger candy to ward off travel sickness, as it is believed to settle the stomach and thus aid in digestion. There are some famous brands such as Ting Ting Jahe manufactured by PT Sindu Amritha, Gin Gins made by The Ginger People, and Chimes Ginger Chews produced by Roxy Trading.

4.2 Ginger Tea

Wedang Jahe is a type of tea made from ginger and palm sugar, frequently flavored with pandan leaves. Wedang in Javanese means “beverages” while Jahe in Bahasa Indonesia means “ginger”. Wedang Jahe is very popular in Indonesia. It warms the body and believed to have a remedy of expelling a cold. At spa and beauty salons in Indonesia, Wedang Jahe is served to top off the customers’ relaxation rituals. The aroma can soothe your nerves and calm your mind.

4.3 Ginger Oil

Ginger oil is obtained by steam distillation or hydro distillation of the roots of Zingiber officianale. Ginger rhizomes are collected, sliced and cut into small pieces before sent for distillation. Some farmers also do steam distillation of dried rhizomes. Ginger oil is a small volume product and the yield is 5-10 tons per annum.
Ginger essential oil is used in a wide spread of industries such as perfumery, cosmetic, flavoring, fragrance, and pharmacy. It is largely exported to USA, Singapore, Germany, India and South Africa, with the largest importers are USA.

V. Ginger Processing in Indonesia

5.1 Ginger Sorting

Impurities such as soil, crop residue and weeds are separated from the rhizomes.

5.2 Ginger Washing

The rhizomes are washed with high-pressure water sprayed, or washed by hand. Ginger spray washing machine adopts high-pressure water flow for washing ginger, having great cleaning capacity with high impurities reduction efficiency. The water brings impurities to the filter layer, and the water then enters into water filtering tank for recycle use.

5.3 Ginger Slicing

To produce dried ginger, it is necessary to slice the rhizomes to a certain thickness. Slicing can be done with ginger slicing machine. It’s a simple machine that is easy to operate with high efficiency. The finished slices have uniform thickness and the thickness can be adjusted.

5.4 Ginger Drying

Drying can be done by sunlight or in an oven. Sun drying is done on a mat or other materials for several days until the moisture content is below 8%. During drying process, the rhizomes must be turned periodically so that the drying is evenly.
By drying in the hot air drying oven, the rhizomes are placed on the oven tray and dried with circulated air in the fully closed drying oven. This is efficient and clean. Equipped with adjustable air divider plate inside the oven, materials can be dried evenly.

5.5 Ginger Packaging

Dried ginger can be packed in airtight plastic bag with vacuum packing machine. This machine can be equipped with a printer to print shelf life, serial number etc on the seal place.

5.6 Ginger Storage

The warehouse should have good ventilation and remain sanitation, with low ambient temperatures and avoid moisture.

Source Link: http://vegetable-machine.com/

Contact Email: info@amisymachine.com to get more info about Ginger Processing solutions and machines.

Korea Garlic Processing Solution

Korean Garlic Consumption

Garlic is one of the popular bulb crops cultivated throughout Asia that is used as spice and condiment in many dishes. And garlic is a rich source of proteins, phosphorous, potassium, calcium, magnesium and carbohydrates, so it has excellent nutritional values and medicinal properties.
Korea is the country eating the most garlic in the world, and Korean are using garlic in various foods and ingredients. Garlic is one of the essential spice in the taste of Koreans, and it is not exaggerated to say that they are eating garlic daily. Most Korean recipes use minced garlic as part of the seasoning; whole garlic cloves are often used to make broth, soups or stews; pickled garlic is also enjoyed as a side dish; and grilled garlic is used with Korean BBQ and table cooking. A record indicates that the garlic consumption in this country is whopping 37 tons one year which is 5 times that of the United States and France, 1.5 times that of Spain which is known as the country consumes the most garlic in the west. Korea is a garlic importing country, and China is the main exporting country for it. Korean imported garlic products covers fresh garlic, peeled garlic, frozen garlic, dried garlic and garlic acetic acid preparation, etc.

Staple Products Based on Garlic of Korea

There are many kinds of food products using garlic as an essential ingredient in Korea, and the kimchi is a kind of most common product; the Korean garlic has recently been launched various uses as a health food, such as black garlic and garlic juice.

---Kimchi

The large garlic consumption of Korean is linked to their love of kimchi which is a kind of garlicky, peppery, pickled dish and is widely regarded as Korea’s national food and symbol.
Kimchi is a traditional fermented Korean side dish made of vegetables with various seasonings. There are hundreds of varieties of kimchi made of napa cabbage, radish, scallion, or cucumber as the main ingredients, and the garlic is the indispensable seasoning coming with kimchi. Except adding an extra flavor to kimchi, the garlic is also employed as a medicinal ingredient in prepared kimchi for its medicinal properties.
Koreans consume kimchi according to seasonal preferences, so there are different seasonal kimchi for eating all through the year, and Koreans consume 40 pounds of kimchi per person annually, which means it is also a great consumption for garlic. And minced garlic and pasty garlic are the two forms usually used for making kimchi in Korea.

---Garlic Drink

Garlic drink is a kind of health beverage with great popularity in Korea, because it is provided with many healthy values. Garlic drink has the functions of inhibiting bacteria, removing invivo toxin, softening blood vessel, reducing blood fat, preventing cancer, and improving good looks, etc.; all-natural, high-enriched, rich nutrition, no foreign taste, easy to get and absorb, all these features make the garlic drink popular as well.
Garlic drink is produced by employing high-tech biological extracting method to maintain human heath. The main processing includes:
1. Raw garlic pretreatment: separate good-quality garlic cloves and remove their skin by a garlic peeling machine, and then sort and clean the peeled garlic.
2. Garlic crushing: deliver the sorted and cleaned garlic cloves into a crushing machine for crush.
3. Eliminating the smell: garlic has its own smell that is not pleasant to accept, so it needs to removed.
4. Extracting garlic juice: use a special extracting equipment to get garlic juice containing allicin.
5. Preparing the final drink: to get an additional flavor and increase the medicinal effect of the garlic drink, there are some other ingredients can be added, such as red dates, honey, polygonum multiflorum, the fruit of Chinese wolf-berry, licorice root.

---Black Garlic

Black garlic from Korea, as a healthy food, is drawing attention from China, the United States, Japan, Europe and Southern Asian countries. Black garlic is a food that can be enjoyed by everyone without aversion. Because it does not like the fresh garlic, having the unsavory and poignant taste; the characteristic smell disappears through ripening and fermenting.

Production of Black Garlic

Black garlic is produced through ripening and fermenting whole bulbs of fresh garlic in a humidity-controlled environment at an appropriate temperature for 45 days, with no additives and preservatives. During the ripening and fermenting processes, the sugar in the garlic turns brown and then black under the effect of heat. Also the black garlic gains viscosity through these processes, which makes it chewy. The finished black garlic tastes sweet and sour with the pungency and spiciness gone, making it appeals to all tastes. (In the industrial production of black garlic, to get the final products with superior quality, the fresh garlic is usually graded by a garlic sorting machine in advance.)
The processed black garlic products maintain garlic’s original virtues of increasing immunity and lowering cholesterol levels and blood pressure. It is thus recognized as an excellent functional health food. And the black garlic is also used to get black garlic extracts as a kind of healthy drink in Korea.

Black Garlic Nutritional Properties

The ripened and well fermented Korean black garlic has been gaining popularity among western foodies for several years; also it has recently caught the eye of the health-minded for its impressive nutritional properties.
The anti-oxidation quality of garlic is increased ten-fold through the ripening and fermenting processes; and there is a water-soluble sulfur compound, S-Allycysreine which is an amino acid containing sulfur and a physiology-activating substance that helps the body absorb the wholesome elements of garlic more easily and faster, is newly formed.

Nutrition value of black garlic and raw garlic

Other Korean garlic products processed and consumed

Other than the staple garlic products, there are several other products based on garlic in Korea, including pickled garlic, garlic powder, minced garlic, garlic paste, freeze-dried garlic, garlic bread, etc.

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Indian Onion&Garlic Processing

I. Introduction of Onions and Garlic in India

1. Indian Onions

India is the second largest onion producing country in the world, which has exported 1238,102.60 MT of fresh onions to the world for the worth of Rs. 2,300.57 crores during the year 2014-15. Major onion growing areas in India are Maharashtra, Karnataka, Madhya Pradesh, Gujarat, Bihar, Andhra Pradesh, Rajasthan, Haryana and Tamil Nadu. And Maharashtra with 27.72% onion production ranks first during these onion areas.
Indian onions are various in colors: Agrifound Dark Red, Agrifound Light Red, NHRDF Red, Agrifound White, Agrifound Rose and Agrifound Red, Pusa Ratnar, Pusa Red, Pusa White Round. Indian onion has two harvesting periods: the first period from November to January and the second period from January to May.  

 

 2. Indian Garlic

Garlic is the second important bulb crops grown after onion. Indian garlic production in world is very huge quantity and it generally ranks the second following China. The main garlic producing areas in India are Madhya Pradesh, Gujarat, Rajasthan, Uttar Pradesh. These four areas can respectively produce garlic of above 200,000 Mt. The garlic bulbs are generally white and big in size-about 4.5-5.0cm in diameter. Average yield is about 17-18 tonnes from a hectare. Indian garlic is well-known for its aroma with sweetness.

II. Market for Onion and Garlic Processing

1. Onion processing market

There is a huge demand for Indian onion in the world. Indian onions are mostly exported in the form of dehydrated onion, canned onion and onion pickle. Onions in India are processed into different forms of products: onion paste, dehydrated onion flakes, onion powder, onion oil, onion vinegar, onion sauce, pickled onion, onion wine and beverage etc. By rough estimate, around 6.75% of onion produced is going for processing. There is increasing demand for onion processed products due to its convenience to handle and use for customers and added onion values for manufacturers.

2. Garlic processing market

Garlic is one of the important bulb crops. It is used as a vegetable or condiment like pickle as important ingredient vinegar through India. Moreover, garlic is useful in various food products and herbal products. Garlic is often processed into these products like garlic powder, garlic salt, garlic vinegar, garlic oil, garlic juice and so on. Most of countries use these processed products in their food preparations like chutneys, pickles, curry powders, curried vegetables, meat and meat product preparations, tomato ketchup, etc.. And garlic processed products also have been extensively used as a popular remedy for various ailments and psychological disorders.

III. Onion Products Processing 

1. Onion paste

Onion paste is one of the common ingredients required in preparing gravy for most of the Indian style paneer curries. Major production steps are as follows:
Fresh onions-onion peeling-onion root cutting-onion rinsing-onion slicing/shredding-onion crushing-onion milling-onion acidifying and heating-onion enzymolysis-onion beating-secondary milling-secondary heating-onion concentrating-onion paste canning-sealing-sterilizing-cooling-finished product

2. Dehydrated onion flake

● Slicing and washing
Use onion root cutting machine to cut onion tops and roots, then peel onions by peeling machine. Cut peeled onions with the thickness of 4-4.5mm by the slicing machine. Clean onion slices with water.

● Dewatering and drying
Remove the surface water of onions by the high speed rotation by the dewatering machine. Then lay these dewatered onion flakes on the drying plates with its hole diameter of 3*3mm or 5*5mm, and put drying plates on the drying vehicles. At last push into the drying oven for dehydration.
Thus, dehydrated onion flakes can be achieved.
Dehydration onions are featured with easy transportation and longer shelf life due to the bulk reduction and less moisture than fresh onions. By proper grinding, dehydrated onion flakes are easily processed into onion powder. Onion powder dissolves very easily and reconstitute quickly compared to onion flakes. So it is convenient to use onion powder to add the onion flavor for lots of foods.

3. Onion Oil

Onion oil is the flavoring substance which is widely used in the seasoning of processed products. Onion oil also can be regarded as the natural food preservative for certain food. The methods for processing onions into onion oil are as follows: distillation, solvent extraction, super critical fluid extraction and etc..

4. Onion pickles

Onion pickling methods approximately consist of venegar based pickling and oil based pickling. The former is favored in the United States and Europe and the later is utilized in Asia and Africa. Pickled onions are generally crisp and crunchy, and have a very sharp taste.

5. Onion beverage/sauce: onions are rich in sugars and other nutrients, so they can be processed into onion wine, onion beverage and onion sauce.

IV. Garlic Products Processing Equipment

Garlic is often processed into garlic powder, garlic salt, garlic vinegar, garlic oil, garlic juice and so on. Before processing, garlic should be broken to separate the cloves. Garlic powder is made after flaking, drying and grinding the cloves. For making paste wet cloves are pilled and grind. The main garlic processing machines with high quality and low cost in the industrial production are: garlic grader, garlic separating machine, garlic peeling machine, garlic slicing machine, garlic paste making machine and so on.

1. Garlic grader machine

Garlic grading machine is mainly used for sorting garlic bulbs according to their sizes. It can finish 5-step process to sort the garlic into 6 grades. There are working holes of successively-increased sizes in every step; the garlic can drop from the working hole if its size is smaller than the hole size, and then the grading is done. The processing step can be customized as required.

2. Garlic separating machine

The garlic bulb separating machine is used to separate the bulbs into cloves. The separating working is done by rollers of the machine. The gaps between the rollers can be adjusted to suit the garlic with different sizes. The machine is easy to operate and one person is enough to complete the whole separation process.

3. Garlic slicing machine

The slicing machine can cut garlic cloves into slices in large quantity, suitable for kinds of garlic. The thickness of the slices can be adjusted freely depending on the production demand and the finished slices are smooth and uniform.

4. Garlic paste making machine

The garlic paste machine has working blades which is rotating in high speed to cut raw materials into small pieces till muddy and pasty. The fineness of finished products is adjustable as required. The final product will not lose its natural properties as its flavor and nutrient value are remained.

V. Conclusion

Onion and garlic processed products are usually treated as the important ingredient of Indian cooking. It helps in absorption and digestion of food. In domestic market, processed and value added products are gaining importance in the household’s restaurants, eateries, caterers, and clubs use them regularly. With the medical property, these products have wide application in medicine. In the world market, the demand for onion and garlic products is increasing as they are hygiene and easy to handle, able to avoid wastage. There are good prospects for these processed products to export to gulf countries and even Europe.  

Source Link: http://vegetable-machine.com/

Contact Email: info@amisymachine.com 

for more information about onion and garlic processing machines and solutions.