JP2012090526A - Method for producing ginger extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a ginger extract, which suppresses quality degradation.SOLUTION: The method for producing a ginger extract, includes a process for extracting dry ginger with an aqueous solution and a process for treating an obtained extracted solution with an enzyme. The method further includes a process for subjecting the enzyme treated solution to a low-temperature treatment at 0-25°C and using a carbohydrate hydrolase as the enzyme. A ginger extract suppressing deterioration of appearance and flavor is produced by including a process for disinfection using a sterilization filter before or after the process for the low-temperature treatment.

Description

  The present invention provides a method for producing a ginger extract, more specifically, a method for producing a ginger extract in which quality deterioration is suppressed.

  Ginger has long been used as a raw material for foods, herbal medicines and pharmaceuticals. For example, ginger extract is used as a component of a herbal medicine for the purpose of promoting blood circulation, activation of digestion, anti-inflammatory action and the like.

  As a method for producing a composition using ginger as a raw material, there is known a method for producing a water-soluble composition containing gingerol that is stable against heat and acid, including dissolving gingerol in hydrous ethanol (Patent Document 1). . As a method for producing a processed ginger, gingerol and gingerol are contained in a certain ratio, and the ar-curcumene is obtained by using ginger pulverized material as a main raw material and obtaining an extract with 50 to 90% by weight of ethanol. There is known a method for producing a processed ginger food composition with a reduced content (Patent Document 2). In this connection, a method for producing a purified plant extract that does not cause precipitation during storage, including extraction of a plant extract concentrate with an aqueous ethanol solution or ethanol under acidic conditions is known (Patent Document 3). .

JP2008-56572 JP2010-124786A JP2009-213419

  The methods disclosed in Patent Documents 1 to 3 require the use of ethanol. If extraction is performed using only an aqueous solution, quality deterioration cannot be suppressed, and therefore high quality ginger extract cannot be produced.

  In view of the above circumstances, the inventors of the present application focused on conditions for preparing an extract from ginger in a method for producing ginger extract. As a result of intensive studies, a method capable of producing ginger extract without using ethanol was developed and the present invention was completed.

  The present invention provides the following.

(1) a step of extracting dried ginger with an aqueous solution, and a step of enzyme-treating the obtained extract,
A method for producing ginger extract.

  (2) Furthermore, the manufacturing method as described in (1) including the process of low-temperature-processing an enzyme treatment liquid at 0-25 degreeC.

  (3) The production method according to (2), wherein the low-temperature treatment is performed for 5 to 40 hours.

  (4) The production method according to any one of (1) to (3), wherein a saccharide-degrading enzyme is used as the enzyme.

  (5) The production method according to any one of (2) to (4), including a step of sterilization using a sterilization filter before or after the step of low-temperature treatment.

  (6) A ginger extract produced by the method according to any one of (1) to (5).

  (7) Food / beverage products containing the ginger extract as described in (6).

  Quality degradation of the ginger extract, for example, occurrence of precipitation, change in color tone, change in flavor, and the like can be suppressed, and a high quality ginger extract can be produced.

  Furthermore, according to the present invention, since ethanol is not used in the step of preparing an extract from ginger, it is possible to achieve an improvement in work safety and a reduction in manufacturing cost.

It is a figure which shows the outline | summary of the manufacturing method of the ginger extract of Examples 1 and 2, and the ginger extract of Comparative Examples 1 and 2.

  The present invention provides a method for producing ginger extract. The method should just include the process of obtaining an extract by extracting dry ginger with water, and the process of treating the extract with an enzyme. Further, the production method may include an enzyme deactivation step, an insoluble matter removal step, a sterilization step, a low temperature treatment step, and a sterilization step as necessary.

<Raw material>
The ginger used as a raw material in the method of the present invention is preferably dried ginger. As the dried ginger, for example, ginger flakes obtained by slicing ginger and drying, powdered dried ginger powder, and the like can be used.

<Step of obtaining extract from dried ginger>
Extraction of dried ginger with water can be performed, for example, under the following conditions. The amount of water used relative to the amount of dry ginger used can be, for example, 10 to 50 L, preferably 15 to 40 L, more preferably 20 to 35 L per kg of dry ginger. The extraction temperature can be, for example, 60 to 100 ° C, preferably 75 to 100 ° C, more preferably 85 to 95 ° C. The extraction time can be, for example, 1 to 30 minutes, preferably 5 to 25 minutes, and more preferably 10 to 20 minutes.

<Enzyme treatment process>
The enzyme treatment of the extract obtained as described above can be performed, for example, under the following conditions. As the enzyme, a saccharide-degrading enzyme, a proteolytic enzyme, a lipid-degrading enzyme, a nucleic acid-degrading enzyme and the like can be used, and among them, a saccharide-degrading enzyme is preferably used. Examples of the carbohydrase include amylase, glucoamylase, isoamylase, pullulanase, transglucosidase, dextranase, cellulase, hemicellulase, pectinase, xylanase, mannanase, glucanase, glucosidase, galactosidase, and glucose isomerase. Pectinase, cellulase and hemicellulase are preferable. One of these enzymes may be selected and used, or a plurality may be selected and used in combination, but pectinase, cellulase, and hemicellulase are preferably used in combination. The amount of enzyme used can be determined in consideration of the amount of raw material used for extraction, the substrate concentration in the extract, the reaction time, the reaction temperature, the reaction pH, and the like. For example, it can be 250,000 to 500,000 units, preferably 50,000 to 350,000 units, more preferably 75,000 to 200,000 units per kg of dry ginger used for extraction. The processing temperature by an enzyme can be 20-70 degreeC, for example, Preferably it is 30-60 degreeC, More preferably, it can be 40-50 degreeC. The treatment time with the enzyme can be, for example, 0.25 to 3 hours, preferably 0.3 to 2 hours, and more preferably 0.5 to 1.5 hours. The pH at the time of performing the enzyme treatment can be, for example, pH 3.0 to 5.0, preferably pH 3.3 to 4.5, and more preferably pH 3.5 to 4.0. The pH can be adjusted by using any of the buffering agents known in the art.

<Enzyme deactivation process>
When the treatment with the enzyme is completed, the next step may be performed as it is, or the next step may be performed after further progress of the enzyme reaction is stopped. Examples of means for stopping further progress of the enzyme reaction include removal of the enzyme from the extract and loss of the enzyme activity. Examples of means for losing the activity of the enzyme include administering a substance that inhibits the action of the enzyme and inactivating the enzyme. As a means for inactivating the enzyme, inactivation by heating is simple. The heating temperature and time vary depending on the enzyme, but are, for example, 70 to 80 ° C. for 10 minutes or longer, preferably 80 to 90 ° C. for 1 minute or longer, more preferably 90 to 100 ° C. for 1 second or longer.

<Insoluble matter removal process>
In addition to the enzyme treatment, a treatment for removing insoluble matters from the extract may be performed. For example, the extract can be centrifuged to precipitate insolubles. In addition, or instead of this, insoluble matter may be removed by filtration using a membrane, diatomaceous earth, or the like. A person skilled in the art can appropriately set the conditions for centrifugation and filtration.

<Disinfection process>
The enzyme-treated extract obtained as described above (hereinafter referred to as an enzyme-treated ginger extract) may be subjected to treatment for sterilization as necessary and proceed to the next treatment. The treatment for sterilization includes, for example, passing the enzyme-treated ginger extract through a sterilization filter. The said process is performed in order to remove the germs and insoluble matter in an enzyme-treated ginger extract.

<Low-temperature treatment process>
Next, the enzyme-treated ginger extract may be subjected to low temperature treatment. The low temperature referred to in the present specification may be a range in which the effect of the present invention is not impaired, but is, for example, 0 to 25 ° C, preferably 0 to 20 ° C, more preferably 0 to 15 ° C. The time for the low-temperature treatment is a time required for the enzyme-treated ginger extract to be appropriately subjected to low-temperature treatment, for example, 5 to 40 hours, preferably 8 to 30 hours, more preferably 10 to 20 hours. is there. Since the said process has the effect which prevents degradation of an enzyme treatment ginger extract, it can become effective in manufacture of the ginger extract in which quality degradation was suppressed.

<Insoluble matter removal process>
After the enzyme-treated ginger extract is treated at a low temperature, a treatment for removing insoluble matters from the extract may be performed as necessary. For example, the extract can be centrifuged to precipitate insoluble matter. In addition, or instead of this, insoluble matter may be removed by filtration using a membrane, diatomaceous earth, or the like. A person skilled in the art can appropriately set the conditions for centrifugation and filtration.

<Disinfection process>
Furthermore, you may perform the process for disinfection to an enzyme-treated ginger extract as needed. The treatment for sterilization includes, for example, passing the enzyme-treated ginger extract through a sterilization filter. The said process is performed in order to remove the germs and insoluble matter in an enzyme-treated ginger extract.

<Sterilization process>
Then, the enzyme-treated ginger extract may be sterilized by heating. The heating temperature and time can be, for example, 55 to 65 ° C. for 0.5 to 1 hour, preferably 80 to 90 ° C. for 5 to 15 minutes, and more preferably 90 to 100 ° C. for 1 to 60 seconds.

<Ginger extract>
The ginger extract of this invention can be manufactured through the above processes. The ginger extract has reduced quality deterioration. Examples of quality degradation include precipitation, color change, and flavor change.

<Uses of ginger extract>
The ginger extract produced by the method of the present invention can be suitably used, for example, as a food or drink. For example, it can be used as various foods such as beverages, fermented foods, confectionery, breads and soups or their additive components; or as various pet foods such as dog foods and cat foods or their additive components. The method for producing these foods and drinks is not particularly limited as long as the effects of the present invention are not impaired, and may follow the methods used by those skilled in the art for each application. Foods to which the ginger extract produced by the method of the present invention can be applied are not only foods that are ingested daily by living organisms, but also functional foods such as foods for specified health use, nutritional functional foods, and special-purpose foods. it can.

  The present invention will be described more specifically below, but the scope of the present invention is not limited thereto.

[Example 1]
An extract was obtained by extracting the dried ginger (60 g) with warm water (1,700 g) at 90 ° C. for 15 minutes (hereinafter referred to as ginger extract). The ginger extract was cooled to 45 ° C., and the pH of the ginger extract was adjusted to 3.7 by adding citric acid. 1.68 g (about 10,000 units as pectinase) of Sumiteam SPC (Shin Nippon Chemical Industry Co., Ltd.) was added and reacted at 45 ° C. for 1 hour. The reaction solution was heated to 95 ° C., and immediately after reaching 95 ° C., the enzyme was deactivated by the operation of stopping the heating, and the reaction solution was cooled to 30 ° C. Centrifugation was performed at 4,000 L / h, and the obtained filtrate was further filtered using diatomaceous earth to obtain an enzyme-treated ginger extract (hereinafter referred to as an enzyme-treated ginger extract) as a filtrate. The enzyme-treated ginger extract was treated at 10 ° C. for 17 hours, centrifuged at 4,000 L / h, and the resulting filtrate was filtered using diatomaceous earth to remove precipitates. The obtained filtrate was again passed through a sterilization filter (0.45 μm filter) (Nippon Pole Co., Ltd.), and then heat sterilized at 95 ° C. for 9 seconds. This solution was used as a ginger extract of the present invention (ginger extract 1) for the subsequent studies.

[Example 2]
The enzyme-treated ginger extract prepared according to the method described in Example 1 was treated with a sterilization filter (0.45 μm filter) (Nihon Pole Corporation). PVPP (polyvinyl polypyrrolidone resin) (7.8 g) was added to 1,000 ml of the obtained filtrate, treated at 10 ° C. for 8 hours, and then centrifuged at 4,000 L / h. The resulting filtrate was filtered using diatomaceous earth to remove precipitates. The obtained filtrate was heat sterilized at 95 ° C. for 9 seconds. The obtained solution was used as a ginger extract of the present invention (ginger extract 2) for the subsequent studies.

[Comparative Example 1]
The enzyme-treated ginger extract prepared according to the method described in Example 1 was treated with a sterilization filter (0.45 μm filter) (Nihon Pole Corporation). The obtained filtrate was heat sterilized at 95 ° C. for 9 seconds. The obtained solution was used for the subsequent examination as a ginger extract (ginger extract 3) of a comparative example.

[Comparative Example 2]
The enzyme-treated ginger extract prepared according to the method described in Example 1 was treated with a sterilization filter (0.45 μm filter) (Nihon Pole Corporation). The obtained filtrate was sterilized by heating at 95 ° C. for 9 seconds and then frozen at −20 ° C. for 17 hours. The frozen liquid was thawed and the thawed liquid was filtered using diatomaceous earth. The obtained filtrate was heat sterilized at 95 ° C. for 9 seconds. The obtained solution was used as a ginger extract (ginger extract 4) of a comparative example for the subsequent studies.

[Test Example 1]
Sugar (120 g) and citric acid (anhydrous) (3 g) were added to water (1,000 g) and dissolved. Ginger extracts 1 to 4 were blended (1.5 g) in the solution and mixed. The mixture was sterilized at 85 ° C. for 10 minutes. The following tests were conducted using the obtained solution as sample 1 (containing ginger extract 1), sample 2 (containing ginger extract 2), sample 3 (containing ginger extract 3), and sample 4 (containing ginger extract 4). Went.

  After samples 1 to 4 were stored at 60 ° C. for 1 week, a test was conducted using the appearance (precipitation, color tone) and flavor as evaluation items. The test was conducted by three trained professional panelists, and each evaluation item was evaluated in three stages as follows, and each person's evaluation was averaged.

  Precipitation: irradiate a sample in a transparent container with fluorescent light and visually observe it. If precipitation cannot be confirmed at all, there are 3 points. If precipitation can be confirmed, 2 points. When precipitation could be confirmed, it was set as 1 point.

  Color tone: Check the sample visually, 3 points if turbidity cannot be confirmed, a little turbidity (2) when turbidity can be confirmed only after irradiating strong light, there is turbidity (turbidity caused by natural light) If it can be confirmed), it was 1 point.

  Flavor: 3 points when ginger flavor is felt strongly (smelling ginger), 2 points when ginger flavor is felt (smelling ginger), ginger flavor is not felt and flavor Is changed (chemical odor or ginger scent is not felt), it was 1 point.

  The test results are shown in Table 1.

  From Table 1, Samples 1 and 2 were well maintained in flavor, precipitation, and color even though they were stored in a heated state.

  On the other hand, in Sample 3 containing the ginger extract of Comparative Example 1, precipitation occurred and the appearance deteriorated when stored in a heated state. The sample 4 which mix | blended the ginger extract of the comparative example 2 became low evaluation of flavor by storing in a heated state.

[Example 3] Component analysis of ginger extract Dried ginger (60 kg) was extracted with warm water (1,700 kg) at 90 ° C for 15 minutes to obtain an extract. The extract was separated by a cyclone and cooled to 45 ° C. Citric acid was added to the cooled extract to adjust the pH to 3.7, 1.68 kg of Sumiteam SPC (Shin Nihon Chemical Industry Co., Ltd.) was added, and the enzyme treatment was performed at 45 ° C. for 1 hour. After inactivating the enzyme at 95 ° C., the enzyme was cooled to 30 ° C. and centrifuged at 4,000 L / h. The obtained filtrate was filtered using diatomaceous earth. The solid content concentration (Bx) was adjusted to about 7 by concentrating the obtained filtrate at 65 ° C. and 25 kPa (thin film centrifugal concentrator (CT-12) (Nihon Tetra Pak Co., Ltd.)). The concentrated solution was treated at 10 ° C. for 17 hours and centrifuged at 4,000 L / h. The resulting filtrate was filtered through diatomaceous earth to remove precipitates. Sugar was added to the obtained filtrate to adjust Bx to 40, and the solution was passed through a sterilization filter (0.45 μm filter) (Nihon Pall Co., Ltd.), and then sterilized by heating at 95 ° C. for 9 seconds. Using the filtrate as a ginger extract, the sugar content, acidity, pH, and flavor components were analyzed (Table 2). In addition, gingerol and gingerol were measured by HPLC. The measurement conditions are as follows.

(HPLC measurement conditions)
Column TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
Mobile phase (A) Water: trifluoroacetic acid = 1000: 0.5
Mobile phase (B) Acetonitrile: trifluoroacetic acid = 1000: 0.5
Flow rate 1.0ml / min
Column temperature 40 ° C
Gradient condition:
Hold at A: B = 95: 5 until 5 minutes after the start of analysis
From 5 to 20 minutes, A: B = 5: 95
Hold at A: B = 5: 95 from 20 to 25 minutes,
A: B = 95: 5 from 25 to 26 minutes
From 26 to 30 minutes A: B = 95: 5, holding injection volume 5.0 μL
Detection wavelength 280nm
Reference materials Gingerol, Shogaol (Nacalai Tesque)
Retention time Gingerol: 16.6 minutes, gingerol: 18.6 minutes.

Claims (7)

A step of extracting dried ginger with an aqueous solution, and a step of enzymatic treatment of the obtained extract,
A method for producing ginger extract.   Furthermore, the manufacturing method of Claim 1 including the process of low-temperature-processing an enzyme treatment liquid at 0-25 degreeC.   The production method according to claim 2, wherein the low-temperature treatment is performed for 5 to 40 hours.   The production method according to any one of claims 1 to 3, wherein a saccharide-degrading enzyme is used as the enzyme.   The manufacturing method of any one of Claims 2-4 including the process of disinfecting using the disinfection filter before or after the process of low-temperature treatment.   The ginger extract manufactured by the method of any one of Claims 1-5.   Food / beverage products containing the ginger extract of Claim 6.