JP2013070676A - Method of manufacturing paste containing ginger - Google Patents
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- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
本発明は、生姜を含むペーストの製造方法に関する。 The present invention relates to a method for producing a paste containing ginger.
生姜は、ジンゲロール、ショウガオール、ジンゲロン等の各種の機能性成分を含んでおり、生姜を原料とする栄養製剤や、健康食品が開発されている。しかしながら、生姜新鮮根茎中に含まれる各種の機能性成分は、乾燥等の加工工程で、著しく変性したり、揮発散逸したりすることが知られている。 Ginger contains various functional ingredients such as gingerol, gingerol and gingerone, and nutritional preparations and health foods made from ginger have been developed. However, various functional components contained in fresh ginger rhizomes are known to be significantly denatured or volatilized and dissipated in processing steps such as drying.
栄養製剤や健康食品の材料として、生姜を含むペーストが用いられる。生姜ペーストは土壌栽培の生姜根茎を原料とするため、ペースト中に細菌等の土壌菌が混入している可能性がある。健康に有害な細菌もあるため、食品材料として用いるペーストには、このような細菌がほとんど含まれていないことが必須である。 A paste containing ginger is used as a material for nutritional preparations and health foods. Since ginger paste is made from soil-grown ginger rhizome, there is a possibility that soil bacteria such as bacteria are mixed in the paste. Since some bacteria are harmful to health, it is essential that the paste used as a food material contains almost no such bacteria.
従来、生姜を成分とするサプリメントを製造するためには、乾燥生姜を粉砕して加熱殺菌を行った後、他の成分を添加してスラリー化したペーストをカプセルに封入する方法が用いられていた。しかしながら、生姜を加熱処理すると、生姜に含まれる各種の機能性成分が変性したり、揮発散逸したりする問題がある。 Conventionally, in order to produce a supplement containing ginger as a component, after the dried ginger is pulverized and sterilized by heating, a method has been used in which a paste obtained by adding other components and encapsulating it in a capsule is used. . However, when the ginger is heat-treated, there are problems that various functional components contained in the ginger are denatured or volatilized and dissipated.
一方、高圧力を利用した食品の殺菌方法に関して、多くの発明がなされている。特許文献１は、圧力１，０００〜１０，０００ｋｇ／ｃｍ２、温度３０〜１００℃、処理時間５分〜５時間の三要素による殺菌方法を開示している。
特許文献２は、油脂食品を対象として１０００気圧以上の液体圧での殺菌を提案している。
特許文献３では、３×１０８Ｐａ以上の圧力、５０℃以下の温度の条件でショ糖脂肪酸エステルを添加する殺菌法を提案している。
特許文献４は、高圧と電気パルスとを併用した殺菌方法である。
このように、食品等の殺菌を高圧で行う技術は多く見られるが、操作要素としての温度、処理時間の操作、および添加物や他の方法の併用が主な技術的要素となっている。
On the other hand, many inventions have been made regarding food sterilization methods using high pressure. Patent document 1 is disclosing the sterilization method by three elements of pressure 1000-10,000 kg / cm < 2 >, temperature 30-100 degreeC, and processing time 5 minutes-5 hours.
Patent Document 2 proposes sterilization at a liquid pressure of 1000 atm or higher for fat and oil foods.
Patent Document 3 proposes a sterilization method in which a sucrose fatty acid ester is added under conditions of a pressure of 3 × 10 8 Pa or more and a temperature of 50 ° C. or less.
Patent Document 4 is a sterilization method using both high pressure and electric pulses.
As described above, many techniques for sterilizing foods and the like at high pressure can be seen, but the main technical elements are the operation of temperature and processing time as operation elements, and the combined use of additives and other methods.
本発明の目的は、製造されるペーストにおいて、生姜の機能性成分の変性、揮発散逸を抑制することができ、かつ、含まれる菌数を大幅に減少させることのできるペーストの製造方法を提供することにある。 An object of the present invention is to provide a method for producing a paste that can suppress denaturation and volatilization dissipation of functional components of ginger in the produced paste, and can greatly reduce the number of contained bacteria. There is.
本発明は、生姜粉末と酢とを混合してスラリーを得る工程と、該スラリーを２００〜４００ＭＰａの圧力で加圧する工程とを含むペーストの製造方法を提供する。上記製造方法によれば、製造されるペーストにおいて、生姜の機能性成分の変性、揮発散逸を抑制することができ、かつ、含まれる菌数を大幅に減少させることができる。 The present invention provides a method for producing a paste including a step of mixing a ginger powder and vinegar to obtain a slurry, and a step of pressurizing the slurry at a pressure of 200 to 400 MPa. According to the said manufacturing method, the modification | denaturation and volatilization dissipation of the functional component of a ginger can be suppressed in the manufactured paste, and the number of bacteria contained can be reduced significantly.
また、上記酢は醸造酢であることが好ましい。醸造酢はそれ自体が機能性成分を豊富に含んでおり、サプリメントの素材としてのペーストの価値を高める。
さらに、上記醸造酢は濃縮醸造酢であることが好ましい。濃縮醸造酢は機能性成分が濃縮されており、サプリメントの素材としてのペーストの価値を高める他、ペーストをソフトカプセルに封入した場合、水分の蒸発によるソフトカプセルの変形を最小限にし、水分が少ないことから微生物によるペーストの変質を最小限にできる。
また、本発明は、上記製造方法により製造されたペーストを提供する。本発明のペーストは、機能性成分を豊富に含み、かつ、十分に殺菌されている。
The vinegar is preferably brewed vinegar. Brewed vinegar itself is rich in functional ingredients, increasing the value of the paste as a supplement material.
Furthermore, the brewed vinegar is preferably concentrated brewed vinegar. Concentrated brewed vinegar is enriched with functional ingredients, increasing the value of the paste as a supplement material, and when the paste is encapsulated in a soft capsule, it minimizes deformation of the soft capsule due to evaporation of moisture, resulting in less moisture It is possible to minimize the deterioration of paste due to microorganisms.
Moreover, this invention provides the paste manufactured by the said manufacturing method. The paste of the present invention is rich in functional components and is sufficiently sterilized.
本発明の製造方法によれば、製造されるペーストにおいて、生姜の機能性成分の変性、揮発散逸を抑制することができ、かつ、含まれる菌数を大幅に減少させることができる。 According to the production method of the present invention, in the produced paste, it is possible to suppress the denaturation and volatilization dissipation of the functional components of ginger and to greatly reduce the number of bacteria contained.
以下、本発明の方法を説明する。ただし、本発明は、以下の実施形態に限定されない。 Hereinafter, the method of the present invention will be described. However, the present invention is not limited to the following embodiments.
本発明の方法は、生姜粉末と酢とを混合してスラリーを得る工程と、該スラリーを２００〜４００ＭＰａの圧力で加圧する工程とを含むペーストの製造方法である。 The method of the present invention is a method for producing a paste including a step of mixing a ginger powder and vinegar to obtain a slurry, and a step of pressurizing the slurry at a pressure of 200 to 400 MPa.
原料の生姜は、大生姜、中生姜、小生姜等を用いることができ、品種としては、おたふく、印度、三州生姜、黄生姜、金時生姜、谷中生姜等を用いることができる。 Raw ginger, raw ginger, medium ginger, small ginger, etc. can be used, and as varieties, Otafuku, India, Sanshu ginger, yellow ginger, Kinki ginger, Yanaka ginger, etc. can be used.
生姜粉末を調製するには、原料となる生姜新鮮根茎を適宜乾燥、裁断し、乾式粉砕、湿式粉砕、凍結粉砕等の方法により粉砕して、生姜粉末とすることができる。生姜新鮮根茎を乾燥させる際、生姜に含まれる機能性成分が減少しないよう、常温で乾燥させることが好ましい。なお、常温とは、約１５〜２５℃である。生姜粉末の粒度は、機能性成分が変性、低減しにくいこと、及び、殺菌効果がより高くなることから、５０メッシュ〜２００メッシュが好ましい。 In order to prepare ginger powder, fresh ginger rhizome as a raw material is appropriately dried and cut, and pulverized by a method such as dry pulverization, wet pulverization, and freeze pulverization to obtain ginger powder. When drying fresh ginger, it is preferable to dry at normal temperature so that the functional components contained in the ginger are not reduced. In addition, normal temperature is about 15-25 degreeC. The ginger powder has a particle size of preferably 50 mesh to 200 mesh because the functional components are less likely to be denatured and reduced and the bactericidal effect is higher.
上記生姜粉末と混合する酢としては、穀物酢や果実酢等の醸造酢や、合成酢を用いることができる。機能性成分を多く含むことから、好ましくは、酢は醸造酢である。醸造酢の中では、米酢、黒酢、ハトムギ酢等の穀物酢が好ましい。その中でも、多くの機能性成分を含んでいることから、米黒酢、香醋、及び大麦黒酢等の黒酢が好ましい。 As the vinegar mixed with the ginger powder, brewed vinegar such as grain vinegar and fruit vinegar or synthetic vinegar can be used. Preferably, the vinegar is brewed vinegar because it contains many functional components. Among brewed vinegars, grain vinegars such as rice vinegar, black vinegar and pearl barley vinegar are preferred. Among them, black vinegar such as rice black vinegar, incense and barley black vinegar is preferable because it contains many functional components.
また、醸造酢は濃縮醸造酢であることが好ましい。濃縮醸造酢とは、醸造後、ろ過殺菌工程を経た酢を原液とし、原液を減圧蒸発等により濃縮して、体積を減じたものである。なお、原液とする酢は、酸度が約６．０％であることが好ましい。濃縮醸造酢は、原液を１０〜４０倍程度に濃縮したものであることが望ましく、３０倍程度に濃縮することがさらに望ましい。ここで、３０倍に濃縮するとは、原液の体積を３０分の１に減ずることを意味する。濃縮すると機能性成分を多く含むペーストが作成できる利点があると同時に、ペーストがほぼゲル状になるのでペーストをソフトカプセルに封入した場合、水分の蒸発による変形が最小限に防げる。さらに水分量が低いので微生物によるペーストの変質も最小限に抑えられる。 The brewed vinegar is preferably concentrated brewed vinegar. Concentrated brewed vinegar is obtained by reducing the volume by brewing, using vinegar that has undergone a filter sterilization process as a stock solution, and concentrating the stock solution by evaporation under reduced pressure or the like. The vinegar used as a stock solution preferably has an acidity of about 6.0%. Concentrated brewed vinegar is preferably concentrated about 10 to 40 times the stock solution, more preferably about 30 times concentrated. Here, concentrating 30 times means reducing the volume of the stock solution to 1/30. Concentration has the advantage that a paste containing a large amount of functional components can be produced. At the same time, the paste becomes almost gel-like, so that when the paste is enclosed in a soft capsule, deformation due to evaporation of moisture can be minimized. Furthermore, since the amount of water is low, alteration of the paste by microorganisms can be minimized.
また、醸造酢の代替として、醸造残渣物を含むもろみ酢を使用できる。 As an alternative to brewing vinegar, moromi vinegar containing brewing residue can be used.
ペーストのｐＨは、３〜５であることが好ましい。ｐＨがこの範囲であると、殺菌効果をより高めることができ、ペーストに含まれる菌数がより減少する。ペーストのｐＨは、４．１〜４．７であることがより好ましい。このｐＨの範囲のペーストとするために、生姜粉末と混合する酢のｐＨは、３．０〜４．０であることが好ましい。 The pH of the paste is preferably 3-5. When the pH is within this range, the bactericidal effect can be further increased, and the number of bacteria contained in the paste is further reduced. The pH of the paste is more preferably 4.1 to 4.7. In order to obtain a paste in this pH range, the pH of vinegar mixed with ginger powder is preferably 3.0 to 4.0.
上述した生姜粉末と酢とを混合してスラリーを得て、このスラリーを２００〜４００ＭＰａの圧力で加圧する。加圧方法は、２００〜４００ＭＰａの高圧をかけられる方法であれば特に限定されないが、例えば、ピストン式高圧処理装置を用いることができる。該装置を用いる場合、袋等の真空容器に混合物を充填し、該真空容器を水等の圧力媒体の入った高圧容器に入れ、上から圧縮媒体をピストンで圧縮加圧することにより、真空容器に入ったスラリーを２００〜４００ＭＰａの圧力で加圧することができる。スラリーを加圧する圧力としては、２００〜４００ＭＰａの範囲であればよいが、好ましくは３３０〜３７０ＭＰａであり、さらに好ましくは３５０ＭＰａである。 The above-described ginger powder and vinegar are mixed to obtain a slurry, and this slurry is pressurized at a pressure of 200 to 400 MPa. The pressurizing method is not particularly limited as long as it is a method capable of applying a high pressure of 200 to 400 MPa. For example, a piston type high pressure processing apparatus can be used. When using the apparatus, the mixture is filled into a vacuum container such as a bag, the vacuum container is placed in a high-pressure container containing a pressure medium such as water, and the compression medium is compressed and pressurized with a piston from above. The entered slurry can be pressurized at a pressure of 200 to 400 MPa. The pressure for pressurizing the slurry may be in the range of 200 to 400 MPa, preferably 330 to 370 MPa, and more preferably 350 MPa.
スラリーを加圧する際、スラリーの温度は、機能性成分が変性、揮発散逸するのを防ぐ観点から、４０〜６０℃とすることが好ましく、４５〜５５℃とすることがより好ましく、５０℃とすることがさらに好ましい。 When pressurizing the slurry, the temperature of the slurry is preferably 40 to 60 ° C., more preferably 45 to 55 ° C., and more preferably 50 ° C. from the viewpoint of preventing the functional components from being denatured and volatilized. More preferably.
スラリーを加圧する時間は、混合物中の菌が十分に殺菌される時間であればよいが、殺菌効果を高め、揮発逸散を防ぐために、５〜２０分であることが好ましい。 The time for pressurizing the slurry may be a time during which the bacteria in the mixture are sufficiently sterilized, but is preferably 5 to 20 minutes in order to enhance the sterilization effect and prevent volatilization.
圧力をかけて十分に殺菌した後、圧力開放を行い、加圧を終了する。そして、容器から取り出すことで、殺菌されたペーストが得られる。該ペーストにおいては、生姜の機能性成分の変性、揮発散逸が抑制されており、かつ、ペースト中に含まれる菌数が大幅に減少している。 After sufficiently sterilizing by applying pressure, the pressure is released and the pressurization is terminated. And the pasteurized paste is obtained by taking out from a container. In the paste, denaturation and volatilization of functional components of ginger are suppressed, and the number of bacteria contained in the paste is greatly reduced.
（実施例１．機能性成分への影響）
（試料の調製）
非加熱の金時生姜粉末と３０倍濃縮黒酢（ｐＨ３．８）と蒸留水とを、生姜粉末：黒酢：蒸留水＝１：１：１（ｗ／ｗ）の割合で混合し、ペーストを作成した。
未処理区（黒酢添加）は上記ペーストを未処理のまま分析した。
加熱処理区（黒酢添加）は上記ペーストを、１２５℃、０．１５ＭＰａ、１０分間の条件で、オートクレーブ（ＡＬＰ／ＣＬＳ−４０Ｌ）にて加熱処理し、分析に供した。
高圧処理区（黒酢添加）は上記ペーストを、５０℃、３５０ＭＰａ、１０分間の条件で、高圧処理し、分析に供した。
(Example 1. Influence on functional ingredients)
(Sample preparation)
Non-heated gold ginger powder, 30 times concentrated black vinegar (pH 3.8) and distilled water are mixed at a ratio of ginger powder: black vinegar: distilled water = 1: 1: 1 (w / w), and paste It was created.
In the untreated section (black vinegar added), the paste was analyzed untreated.
In the heat treatment section (black vinegar added), the paste was heat-treated in an autoclave (ALP / CLS-40L) under conditions of 125 ° C., 0.15 MPa, and 10 minutes, and subjected to analysis.
In the high-pressure treatment section (black vinegar added), the paste was subjected to high-pressure treatment at 50 ° C., 350 MPa for 10 minutes, and subjected to analysis.
（分析方法）
上記３区の試料１ｇを１００ｍＬ容メスフラスコに精密に量り採った。メスフラスコに、メタノール約８０ｍＬを添加して試料を溶解し、３０分間超音波処理し、液量が１００ｍＬになるようメタノールを追加した。この溶液を、０．４５μｍのメンブランフィルタでろ過し、高速液体クロマトグラフィー（ＨＰＬＣ；Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ／Ａｇｉｌｅｎｔ １１２０ Ｃｏｍｐａｃｔ ＬＣ）で分析をした。
(Analysis method)
1 g of the above three samples were accurately weighed into a 100 mL volumetric flask. About 80 mL of methanol was added to the volumetric flask to dissolve the sample, sonicated for 30 minutes, and methanol was added so that the liquid volume became 100 mL. The solution was filtered through a 0.45 μm membrane filter and analyzed by high performance liquid chromatography (HPLC; Agilent Technologies / Agilent 1120 Compact LC).
（ＨＰＬＣ条件）
ＨＰＬＣ条件は、以下の通りである。
カラム：ＯＤＳ−３、サイズ２５０ｍｍ×４．６ｍｍ、粒子径５μｍ（ＧＬサイエンス）
カラム温度 ：４０℃
移動相：Ａ液：０．１％リン酸、Ｂ液：アセトニトリル
溶出：Ｂ液が５０％（０分）、８０％（２０分）、８５％（２０．１分）、８５％（２５分）、５０％（２５．０１分）、５０％（３５分）のグラジエント溶出
流量：１．０ｍＬ／分
注入量：１０μＬ
検出：２８０ｎｍＵＶ
(HPLC conditions)
The HPLC conditions are as follows.
Column: ODS-3, size 250 mm × 4.6 mm, particle size 5 μm (GL Science)
Column temperature: 40 ° C
Mobile phase: Liquid A: 0.1% phosphoric acid, Liquid B: acetonitrile Elution: Liquid B is 50% (0 minutes), 80% (20 minutes), 85% (20.1 minutes), 85% (25 minutes) ), 50% (25.01 minutes), 50% (35 minutes) gradient elution flow rate: 1.0 mL / min Injection volume: 10 μL
Detection: 280nm UV
（機能性成分）
測定する機能性成分は、［６］−ジンゲロール（［６］−Ｇｉｎｇｅｒｏｌ）、［６］−ショウガオール（［６］−Ｓｈｏｇａｏｌ）、ジンゲロン（Ｚｉｎｇｅｒｏｎｅ）、［８］‐ジンゲロール（［８］−Ｇｉｎｇｅｒｏｌ）、［１０］−ジンゲロール（［１０］−Ｇｉｎｇｅｒｏｌ）の５種とした。
これらの標品として、Ｚｉｎｇｅｒｏｎｅ（和光純薬）約１００ｐｐｍメタノール溶液、［６］−Ｇｉｎｇｅｒｏｌ（和光純薬）約１００ｐｐｍメタノール溶液、［８］−Ｇｉｎｇｅｒｏｌ（ＣｈｒｏｍａＤｅｘ）約１００ｐｐｍメタノール溶液、［６］−Ｓｈｏｇａｏｌ（和光純薬）約１００ｐｐｍメタノール溶液、［１０］−Ｇｉｎｇｅｒｏｌ（ＣｈｒｏｍａＤｅｘ）約１００ｐｐｍメタノール溶液、をそれぞれ用いた。
(Functional ingredients)
The functional components to be measured are [6] -gingerol ([6] -gingerol), [6] -shogaol ([6] -shogaol), zingerone, [8] -gingerol ([8] -gingerol). ) And [10] -gingerol ([10] -Gingerol).
As these preparations, Zingerone (Wako Pure Chemicals) about 100 ppm methanol solution, [6] -Gingerol (Wako Pure Chemicals) about 100 ppm methanol solution, [8] -Gingerol (ChromaDex) about 100 ppm methanol solution, [6] -Shogaol (Wako Pure Chemical Industries, Ltd.) About 100 ppm methanol solution and [10] -Gingerol (ChromaDex) about 100 ppm methanol solution were used, respectively.
（濃度の定量）
以下の式により、試料中の機能性成分の濃度を求めた。
濃度（ｍｇ／ｇ）＝標品濃度（ｐｐｍ）×（試料面積／標品面積）×（液量（ｍＬ）／試料量（ｇ））／１０００３
各機能性成分の濃度を図１、表１に示す。
(Quantification of concentration)
The concentration of the functional component in the sample was determined by the following equation.
Concentration (mg / g) = Standard concentration (ppm) × (Sample area / Standard area) × (Liquid volume (mL) / Sample quantity (g)) / 1000 3
The concentration of each functional component is shown in FIG.
図１、表１より、未処理区では機能性成分の合計が１２．７９ｍｇ/ｇであったのに対し、高圧処理区の機能性成分の合計は１２．０４ｍｇ/ｇであり、歩留まりは９４．１％となる。しかし、加熱処理区の機能性成分の合計は７．２９ｍｇ/ｇであり、歩留まりは５６．９％となった。 1 and Table 1, the total of the functional components in the untreated group was 12.79 mg / g, whereas the total of the functional components in the high-pressure treated group was 12.04 mg / g, and the yield was 94. .1%. However, the total of the functional components in the heat treatment section was 7.29 mg / g, and the yield was 56.9%.
また、機能性成分の比率を比べると、未処理区と高圧処理区はほぼ同様の組成比であるが、加熱処理区は著しく異なっていた。つまり、加熱処理区では、［６］−ショウガオールの量が未処理区と比較して顕著に増加しており、［６］−ジンゲロール、［８］−ジンゲロール、［１０］−ジンゲロールは減少している。［６］−ジンゲロールが減少して［６］−ショウガオールが増加する現象は、［６］−ジンゲロールが熱変性をして［６］−ショウガオールに変わったものと考えられる。また、一部の［６］−ジンゲロールと、［８］−ジンゲロール及び［１０］−ジンゲロールが減少する現象は、加熱により成分が揮発散逸したためと考えられる。
このように、高圧処理を行うと機能性成分の歩留まりが良く、成分の組成変化が小さい処理が可能となる。
Moreover, when the ratio of the functional component was compared, the untreated section and the high-pressure treated section had almost the same composition ratio, but the heat-treated section was remarkably different. That is, in the heat-treated group, the amount of [6] -shogaol is significantly increased as compared with the untreated group, and [6] -gingerol, [8] -gingerol, and [10] -gingerol are decreased. ing. The phenomenon that [6] -gingerol decreases and [6] -shogaol increases is considered that [6] -gingerol was heat-denatured and changed to [6] -shogaol. Moreover, it is thought that the phenomenon that a part of [6] -gingerol, and [8] -gingerol and [10] -gingerol are decreased is due to volatilization and dissipation of the components by heating.
As described above, when the high-pressure treatment is performed, the yield of the functional component is good, and a treatment with a small component change of the component becomes possible.
（実施例２．殺菌効果の比較）
処理方法の違いによる殺菌効果への影響を検証するため、以下の実験を行った。
まず、未処理区（黒酢無添加）、高圧処理区（黒酢無添加）、未処理区（黒酢添加）、及び高圧処理区（黒酢添加）の４つの実験区を設定し、殺菌効果を検証した。
(Example 2. Comparison of bactericidal effect)
In order to verify the influence on the bactericidal effect due to the difference in the treatment method, the following experiment was conducted.
First, set four experimental zones, untreated zone (no black vinegar added), high pressure treated zone (no black vinegar added), untreated zone (black vinegar added), and high pressure treated zone (black vinegar added), and sterilize The effect was verified.
（試料の調製）
黒酢添加処理として、非加熱の金時生姜粉末と３０倍濃縮黒酢（ｐＨ３．８）と蒸留水とを生姜粉末：黒酢：蒸留水＝１：１：１（ｗ／ｗ）の割合で混合し、ペーストを作成した。
未処理区（黒酢無添加）の試料として、非加熱の金時生姜粉末をそのまま分析した。
未処理区（黒酢添加）の試料として、黒酢添加処理して作成したペーストをそのまま分析した。
高圧処理区（黒酢無添加）の試料として、非加熱の金時生姜粉末と蒸留水とを生姜粉末：蒸留水＝１：２（ｗ／ｗ）の割合で混合して作成したペーストを、５０℃、３５０ＭＰａ、１０分間の条件で、高圧処理し、分析に供した。
高圧処理区（黒酢添加）の試料として、黒酢添加処理して作成したペーストを、５０℃、３５０ＭＰａ、１０分間の条件で、高圧処理し、分析に供した。
上記４区の試料中に含まれる細菌数を、表２に示す検査項目の細菌について分析した。分析は、財団法人食品分析開発センターＳＵＮＡＴＥＣに依頼した。表２中の数値は、試料１ｇあたりに含まれる菌数を示している。
(Sample preparation)
As a black vinegar addition treatment, the ratio of ginger powder: black vinegar: distilled water = 1: 1: 1 (w / w) was obtained by adding non-heated gold ginger powder, 30 times concentrated black vinegar (pH 3.8) and distilled water. To make a paste.
As a sample of the untreated section (no black vinegar added), the non-heated gold ginger powder was analyzed as it was.
As a sample in the untreated section (black vinegar added), the paste prepared by adding black vinegar was directly analyzed.
As a sample in the high-pressure treatment zone (without black vinegar), a paste prepared by mixing non-heated gold ginger powder and distilled water at a ratio of ginger powder: distilled water = 1: 2 (w / w), The sample was subjected to high pressure treatment at 50 ° C., 350 MPa for 10 minutes and subjected to analysis.
As a sample in the high-pressure treatment section (black vinegar added), a paste prepared by adding black vinegar was subjected to high-pressure treatment at 50 ° C., 350 MPa for 10 minutes, and subjected to analysis.
The number of bacteria contained in the samples of the above four sections was analyzed for the test items shown in Table 2. The analysis was requested to the food analysis and development center SUNATEC. The numerical values in Table 2 indicate the number of bacteria contained per 1 g of the sample.
分析方法は、食品衛生検査指針（微生物編）による。分析に使用した培地は以下の通りである。
一般細菌数…標準寒天培地
大腸菌群…デゾキシコレート寒天培地
黄色ブドウ球菌…マンニット食塩寒天培地
サルモネラ属菌…増菌培養法
好気性芽胞形成菌…標準寒天培地
カビ数…ポテトデキストロース寒天培地
嫌気性芽胞形成菌…クロストリジア測定用培地
The analysis method is based on the Food Sanitation Inspection Guidelines (Microbiology). The medium used for the analysis is as follows.
Number of general bacteria ... Standard agar medium Escherichia coli group ... Dexoxylate agar medium Staphylococcus aureus ... Mannit salt agar medium Salmonella genus ... Enrichment culture method Aerobic spore-forming bacteria ... Bacteria ... Crostridia medium
表２より、一般細菌数、大腸菌群、カビ数の値に関しては、未処理区（黒酢添加）、高圧処理区（黒酢無添加）、高圧処理区（黒酢添加）ともに殺菌効果を示している。このうち、大腸菌群、カビ数では、前記３区とも陰性であり３区間の差異は明らかではないが、一般細菌数に関しては、高圧処理区（黒酢添加）が最も強い効果を示している。 From Table 2, regarding the number of general bacteria, coliform group, and number of molds, the untreated section (with black vinegar added), the high pressure treated section (without black vinegar added), and the high pressure treated section (with black vinegar added) showed bactericidal effects. ing. Among these, the coliform group and the number of molds are negative in the above-mentioned three sections, and the difference between the three sections is not clear, but the high-pressure treatment section (addition of black vinegar) shows the strongest effect on the number of general bacteria.
さらに、図２に、試料の調製に用いた生姜１ｇあたりの一般細菌数を示す。すなわち、未処理区（黒酢添加）、高圧処理区（黒酢無添加）、高圧処理区（黒酢添加）の試料は、生姜粉末が蒸留水や黒酢で３分の１倍に希釈されているので、３倍に補正した値を示した。 Further, FIG. 2 shows the number of general bacteria per gram of ginger used for sample preparation. That is, the samples of untreated section (with black vinegar added), high pressure treated section (without black vinegar added), and high pressure treated section (with black vinegar added) were diluted 1/3 times with ginger powder with distilled water or black vinegar. Therefore, the value corrected by 3 times is shown.
サプリメントの材料である添加物の場合、食品規正法の対象にはなってないが、業界では自主規制値として、３０００ＣＦＵ／g以下の基準を持っていることが多い。
図２に示したように、一般細菌数においては、未処理区（黒酢添加）で１１７００ＣＦＵ／ｇ、高圧処理区（黒酢無添加）で３３００ＣＦＵ/ｇとなり、３０００ＣＦＵ/ｇを下回ることはなかったが、高圧処理区（黒酢添加）のみ２０１０ＣＦＵ/ｇとなり、添加物業界で最も一般に採用されている自主規制値３０００ＣＦＵ/ｇを下回った。すなわち、黒酢添加処理単独や、高圧処理単独では達成できない殺菌効果が、高圧処理と黒酢添加処理の相乗作用により達成できた。
Additives that are ingredients of supplements are not subject to the Food Regulation Law, but the industry often has a standard of 3000 CFU / g or less as a self-regulatory value.
As shown in FIG. 2, the number of general bacteria is 11700 CFU / g in the untreated section (with black vinegar added) and 3300 CFU / g in the high-pressure treated section (without black vinegar), and does not fall below 3000 CFU / g. However, only the high-pressure treatment zone (black vinegar added) was 2010 CFU / g, which was below the self-regulated value of 3000 CFU / g, which is most commonly adopted in the additive industry. That is, the bactericidal effect which cannot be achieved by the black vinegar addition treatment alone or the high pressure treatment alone can be achieved by the synergistic action of the high pressure treatment and the black vinegar addition treatment.
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| JP2015044767A (en) * | 2013-08-28 | 2015-03-12 | 花王株式会社 | Method of producing ginger extract processed product |
| WO2017010675A1 (en) * | 2015-07-13 | 2017-01-19 | 씨제이제일제당(주) | Sterilization method of seasoning sauce |
| JP2017099372A (en) * | 2015-12-04 | 2017-06-08 | 株式会社東洋新薬 | Method for producing fermented ginger-containing composition |
| JP2018068249A (en) * | 2016-11-02 | 2018-05-10 | 株式会社バスクリン | Method for producing ginger processed product, and ginger processed product |
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