JP2016149972A - Method for producing ginkgo processed food - Google Patents
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Abstract
Description
本発明は、ギンナン加工食品の製造方法に関する。より詳細には、殻を除去したギンナンを柑橘類とともに発酵させることにより、ギンナン特有の臭いを取り除いて飲食に適した食材とすることのできるギンナン加工食品の製造方法に関する。 The present invention relates to a method for producing a processed ginnan food. More specifically, the present invention relates to a method for producing a processed ginnan food that can be made a food suitable for eating and drinking by removing the odor unique to ginnan by fermenting ginnan from which shells have been removed together with citrus fruits.
イチョウの実は、図１に示す概略構造を有している。本明細書においては、外種皮(果肉部分)１０を含む全体をイチョウの実１、外種皮１０を取り除いた部分（種子部分）をギンナンの実、ギンナンの実から硬い殻（中種皮）２０を取り除いた部分をギンナンと呼ぶものとする。ギンナンの外周は薄皮（渋皮）３０で覆われている。
一般の食用に供されている「銀杏（ギンナン）」は、外種皮１０を取り除いた「ギンナンの実」の形態で流通し、殻２０を剥いた「ギンナン」は、そのまま又は好みに応じて薄皮３０を除去して調理される。
The ginkgo fruit has the schematic structure shown in FIG. In this specification, the whole including the outer seed coat (pulp part) 10 is the ginkgo fruit 1, the part (seed part) from which the outer seed coat 10 is removed is the ginnan fruit, and the hard shell (medium seed coat) 20 from the ginnan fruit. The removed part is called Ginnan. The outer periphery of Ginnan is covered with a thin skin (astringent skin) 30.
“Ginnan”, which is used for general edible purposes, is distributed in the form of “Ginnan fruit” from which the outer seed coat 10 has been removed, and “Ginnan” with the shell 20 peeled off is thin or as desired. Cooked with 30 removed.
ギンナンは、タンパク質、糖質、アミノ酸、各種ビタミン、ミネラル等が豊富に含まれた食材であり、鎮咳作用、去痰作用、滋養作用等の薬効を有するとも言われている。最近では、電子レンジを使用して簡便に殻を取り除くことが可能になっており、得られたギンナンは、焼く、揚げる、蒸す、炒める等の調理をされて食されている。 Ginnan is a food material rich in proteins, carbohydrates, amino acids, various vitamins, minerals and the like, and is said to have medicinal effects such as antitussive action, expectorant action, and nourishing action. Recently, it has become possible to easily remove the shell using a microwave oven, and the obtained ginnan is eaten after being cooked such as baking, frying, steaming, and frying.
このような栄養豊富なギンナンを原料とする様々な形態の加工食品も提案されている。例えば、特許文献１には、ギンナンを精製ゴマ油に浸漬させた加工食品が長期の保存性を有することが記載されている。特許文献２には、ギンナンの実を水に漬けた後アルコール噴霧し、冷却した後に殻を取り除き、食塩水に浸漬してから乾燥させて袋詰めしたギンナン加工食品が記載され、当該ギンナン加工食品は電子レンジで加熱するだけで酒のつまみや子供のおやつとして供することができるとされている。 Various forms of processed foods made from such nutrient-rich ginnan have also been proposed. For example, Patent Document 1 describes that a processed food in which ginnan is soaked in refined sesame oil has long-term preservation. Patent Document 2 describes a ginnan processed food that is obtained by immersing ginnan fruit in water, spraying with alcohol, removing the shell after cooling, immersing in salt water, drying and bagging. It is said that it can be used as a snack or children's snack just by heating in a microwave oven.
特許文献３及び４にはペースト状のギンナン加工食品が開示されている。具体的には、特許文献３では、ボイルして乾燥させたギンナンの実から殻及び薄皮を除去し、冷凍させて粗砕した後に加水して摩砕してペースト状の練りギンナンが製造されている。特許文献４では、殻及び薄皮を除去したギンナンを常圧下及び加圧下で蒸すか又は茹でるかした後、細かく刻んで裏漉ししてペースト状とし、砂糖を加えて銀杏餡が製造されている。 Patent Documents 3 and 4 disclose pasty ginnan processed foods. Specifically, in Patent Document 3, the shell and thin skin are removed from the boiled and dried ginnan fruit, frozen and coarsely crushed, then added and ground to produce a paste-like kneaded ginnan. Yes. In Patent Document 4, ginnan from which shells and thin skins have been removed is steamed or boiled under normal pressure and pressure, then finely chopped and made into a paste, and sugar is added to produce ginkgo candy.
イチョウの実の外種皮には肌のかぶれの原因となるギンコール酸が含まれ、強烈な不快臭を生じることが知られている。特許文献５には、外皮種を含むイチョウの実全体を松エキス等とともに酢酸菌で発酵させることにより、外種皮に含まれるギンコール酸を解毒した食酢を製造したことが記載されている。
しかしながら、外皮種を取り除いたギンナンの実あるいは殻をむいたギンナンにも特有の臭いがあり、一部の消費者には摂取を厭われる場合があった。そして、前記の従来技術ではギンナン特有の匂いを除去することはできなかった。
The outer seed coat of ginkgo berries contains ginkgolic acid, which causes skin irritation, and is known to produce a strong unpleasant odor. Patent Document 5 describes that vinegar in which ginkgolic acid contained in the outer seed coat was detoxified was produced by fermenting the whole ginkgo berries including the outer seed seed with acetic acid bacteria together with a pine extract or the like.
However, ginnan nuts or shelled ginnans from which the husk species have been removed also have a characteristic odor, and some consumers may be tempted to take them. In addition, the above-mentioned conventional technology cannot remove the odor unique to Ginnan.
よって本発明は、ギンナンを原料とする加工食品であって、ギンナン特有の匂いを除去するとともに摂取しやすい形態にしたギンナン加工食品を提供することを目的とする。 Accordingly, an object of the present invention is to provide a processed food using ginnan as a raw material, which removes the odor unique to ginnan and makes it easy to ingest.
上記課題を解決するために、本発明者等は鋭意検討を重ねた結果、ギンナンを特定の柑橘類の果実とともに発酵させることにより、ギンナン特有のにおいを除去することができ、様々な形態の食品に応用できるギンナン加工食品を製造できることを見出し、本発明を完成するに至った。 In order to solve the above-mentioned problems, the present inventors have conducted extensive studies, and as a result, fermenting ginnan together with specific citrus fruits can remove odors peculiar to ginnan, resulting in various forms of food. The inventors have found that processed ginnan processed foods can be produced, and have completed the present invention.
すなわち本発明は、
（１）ギンナンと、香酸柑橘類の果実と、水とを粉砕混合する工程、
（２）前記粉砕混合物に酒粕及び／又は麹菌を加えて発酵させる工程、及び
（３）発酵停止後に糖を加えて混合し冷蔵する工程、
を含むことを特徴とする、ギンナン加工食品の製造方法を提供する。
That is, the present invention
(1) A step of pulverizing and mixing ginnan, citrus fruit and water,
(2) a step of adding sake lees and / or koji molds to the pulverized mixture and fermenting; and (3) a step of adding sugar after the fermentation is stopped, mixing and refrigeration,
A process for producing a processed ginnan food is provided.
本発明の製造方法は、栄養豊富なギンナンを原料としているのでギンナン由来の有効成分を含んだ加工食品が得られるのみならず、製造工程においてギンナン特有のにおいが除去されるので、より摂取しやすいギンナン加工食品となる。また、本発明で製造される銀杏加工食品は流動体状（液状）であるため、飲料として摂取することができ、更なる加工も容易である（例えば、ゼリー状食品などが容易に製造できる）。また、本発明の製造方法で製造されるギンナン加工食品は毒性が無いことも確認された。 Since the production method of the present invention uses nutrient-rich ginnan as a raw material, not only can a processed food containing an active ingredient derived from ginnan be obtained, but also the odor unique to ginnan is removed in the production process, making it easier to consume. Ginnan processed food. Moreover, since the processed ginkgo processed food manufactured by this invention is a fluid form (liquid), it can be ingested as a drink and can be further processed easily (for example, a jelly-like food etc. can be manufactured easily). . Moreover, it was also confirmed that the processed ginnan food produced by the production method of the present invention is not toxic.
本発明にかかる製造方法の工程図を図２に示す。ただし、四隅の丸い四角で表した工程は任意工程である。
製造方法の第１工程では、外種皮及び殻を除去したギンナンと、香酸柑橘類の果実と、水とを粉砕混合する。
用いられるギンナンは、イチョウの実から外皮種及び殻（中皮腫）を取り除いた部分（本明細書における「ギンナン」）である。本発明では、通常、ギンナンは薄皮（渋皮）が付いた状態で使用されるが、予め薄皮が取り除かれたギンナンを使用してもよい。
A process diagram of the manufacturing method according to the present invention is shown in FIG. However, the process represented by the rounded squares is an optional process.
In the first step of the production method, ginnan from which the outer seed coat and shells have been removed, citrus fruits and water are pulverized and mixed.
The ginnan used is a portion (“Ginnan” in the present specification) obtained by removing rind species and shells (mesothelioma) from ginkgo berries. In the present invention, ginnan is usually used with a thin skin (astringent skin) attached, but ginnan from which the thin skin has been removed may be used.
香酸柑橘類とは、分類上は、ミカン科ミカン亜科の真正柑橘類の中のミカン属（柑橘属）に属し、ユズ、ダイダイ、カボス、スダチ、ユコウ、シークワーサー、レモン、ライム、シトロン、ブッシュカン等が含まれる。
本発明で用いられるのは、香酸柑橘類の果実であれば特に限定されないが、中でもカボス、ユズ、スダチが好ましく、特にカボスが好ましい。
Perfume and citrus fruits belong to the citrus genus (citrus genus) among the genuine citrus fruits of the Citrus family, Citrus subfamily, Yuzu, Daidai, Kavos, Sudachi, Yuko, Sikhwasa, Lemon, Lime, Citron, Bushcan Etc. are included.
Although it will not specifically limit if it is a fruit of perfume citrus fruit used by this invention, Above all, kabosu, yuzu, sudachi are preferable, and kabosu is especially preferable.
この第１工程では、ギンナンの半量から等量（重量ベース）の香酸柑橘類の果実を用い、ギンナンの重量と等量の水を加えてミキサー等の装置を用いて常温で粉砕混合するのが好ましい。 In this first step, half the amount of ginnan and an equivalent amount (weight basis) of citrus citrus fruits are added, and water of the same amount as the weight of ginnan is added and pulverized and mixed at room temperature using an apparatus such as a mixer. preferable.
次いで、本発明の製造方法の第２工程では第１工程で得られた粉砕混合物に酒粕及び／又は麹菌を加えて発酵させる。
好ましくは、第１工程で得られた粉砕混合物を発酵容器に移し、適量の酒粕及び／又は麹菌を加え、必要に応じて混合した後、１５℃〜３０℃の温度で１〜１５日間発酵させる。
Next, in the second step of the production method of the present invention, sake lees and / or koji molds are added to the ground mixture obtained in the first step and fermented.
Preferably, the pulverized mixture obtained in the first step is transferred to a fermentation vessel, added with an appropriate amount of sake lees and / or koji molds, mixed as necessary, and then fermented at a temperature of 15 ° C. to 30 ° C. for 1 to 15 days. .
本発明で用いる酒粕及び麹菌は特に限定されず、一般に入手可能なものが用いられる。
酒粕（清酒粕）は、清酒もろみを搾る際に生成され、米麹と清酒酵母を含む発酵食品であり、甘酒の原料としても知られている。酒粕にはＳ−アデノシルメチオニンや葉酸などの機能性成分も含まれること等が解明されている。
The sake lees and koji molds used in the present invention are not particularly limited, and those generally available are used.
Sake lees (sake lees) are produced when squeezing sake mash and are fermented foods containing rice bran and sake yeast, and are also known as raw materials for amazake. It has been elucidated that sake lees contain functional components such as S-adenosylmethionine and folic acid.
麹菌は、アスペルギルス(Aspergillus) 属に分類される不完全菌の一群である。本発明では、麹として味噌や醤油、日本酒を作るために用いられてきた麹菌が好ましく用いられる。
例えば、日本酒、味噌、醤油等の製造に使用される黄麹菌（ニホンコウジカビ（A. oryzae）、ショウユコウジカビ（A. sojae）、タマリコウジカビなど）、泡盛や焼酎の製造に使用される黒麹菌（アワモリコウジカビ（A. awamori）など）、及び黒麹菌の変異株である白麹菌等を挙げることができるが、これらに限られない。
Neisseria gonorrhoeae are a group of imperfect bacteria classified into the genus Aspergillus. In the present invention, koji molds that have been used to make miso, soy sauce, and sake are preferably used as koji.
For example, yellow koji molds used in the production of sake, miso, soy sauce, etc. (such as Japanese A. oryzae, A. sojae, Tamari Koji mold), black koji mold used in the production of Awamori and shochu ( A. awamori, etc.), and white gonococcus, which is a mutant of Aspergillus niger, are not limited thereto.
本発明においては、酒粕あるいは麹菌を単独で使用してもよいし、酒粕と麹菌とを組み合わせて使用してもよい。
酒粕及び／又は麹菌の添加量は、発酵が進行する量であれば特に限定されないが、例えば、第１工程で得られた粉砕混合物１００ｇに対して、酒粕は０．０５ｇ〜５ｇ程度、麹菌は１ｇ当たり１０８〜１０９の麹菌を含む原料を０．０１ｇ〜０．２ｇ程度の量を添加することができる。
In the present invention, sake lees or koji molds may be used alone, or sake koji and koji molds may be used in combination.
The amount of sake koji and / or koji mold added is not particularly limited as long as the fermentation proceeds, but for example, 100 g of koji koji obtained in the first step is about 0.05 g to 5 g, koji mold is An amount of about 0.01 g to 0.2 g of a raw material containing 10 8 to 10 9 koji molds per 1 g can be added.
本発明の製造方法の第３工程では、第２工程における発酵混合物の発酵を停止させた後に糖を加えて混合し冷蔵保存する。
具体的には、第２工程における発酵容器中の発酵混合物を６０℃〜７０℃に加熱することにより発酵の進行を停止させ、好ましくはシロップ状の糖を添加して混合することによりアルコール化が防止される。
In the 3rd process of the manufacturing method of this invention, after stopping fermentation of the fermentation mixture in a 2nd process, saccharide | sugar is added and mixed and refrigerated and preserve | saved.
Specifically, the progress of fermentation is stopped by heating the fermentation mixture in the fermentation vessel in the second step to 60 ° C. to 70 ° C., and preferably by adding and mixing syrup-like sugar, Is prevented.
以上のようにして得られたギンナン加工食品は、ギンナンに由来する有効成分が含まれ、なおかつギンナン特有の匂いが除去された流動体状（液状）の加工食品であるため、そのまま又は適宜希釈して飲料とすることができる。あるいは、寒天やゼラチン等の適当な固形化剤を配合してゼリー状食品に容易に加工できる。 The processed ginnan food obtained as described above is a fluid processed food containing an active ingredient derived from ginnan and free from the odor unique to ginnan. And can be used as a beverage. Alternatively, a suitable solidifying agent such as agar or gelatin can be blended and easily processed into a jelly-like food.
本発明の製造方法では、前記第３工程において、酒粕及び／又は麹菌による発酵を停止させた後に、適量の乳酸菌を加えて発酵させる工程（第４工程）を付加することにより、得られる加工食品の風味を更に改善することができる。
この第４工程で用いる乳酸菌は、代謝により乳酸を生成する細菌類であり、従来からヨーグルトや乳酸菌飲料等の食品に使用されている乳酸菌が好ましく用いられる。第３工程で発酵を停止させた発酵混合物１００ｇに対して、１ｇ当たり１０８〜１０９の乳酸菌を含む原料を０．０１ｇ〜０．２ｇ程度添加し、２０℃〜３０℃の温度で１日〜３日発酵させるのが好ましい。
In the production method of the present invention, in the third step, after the fermentation with sake lees and / or koji molds is stopped, a processed food obtained by adding a step (fourth step) of adding an appropriate amount of lactic acid bacteria for fermentation is added. The flavor of can be further improved.
The lactic acid bacteria used in the fourth step are bacteria that produce lactic acid by metabolism, and lactic acid bacteria conventionally used in foods such as yogurt and lactic acid bacteria beverages are preferably used. About 100 g of a raw material containing 10 8 to 10 9 lactic acid bacteria per gram is added to 100 g of the fermentation mixture whose fermentation has been stopped in the third step, and is performed at a temperature of 20 ° C. to 30 ° C. for one day. It is preferred to ferment for ~ 3 days.
さらに本発明の製造方法では、第３工程が終了した流動体状のギンナン加工食品から固形物を除去する工程（第５工程）を備えていてもよい。
例えば、第３工程が完了した発酵混合物を、２４〜３２メッシュのフィルターを通すことにより固形の異物が除去された滑らかな液状とすることができる。
Furthermore, in the manufacturing method of this invention, you may provide the process (5th process) which removes a solid substance from the fluid ginnan processed food which the 3rd process was complete | finished.
For example, the fermentation mixture in which the third step has been completed can be made into a smooth liquid from which solid foreign matters have been removed by passing through a 24-32 mesh filter.
本発明について以下に実施例を挙げてさらに詳述するが、本発明はこれらの実施例により何ら限定されるものではない。なお、配合量は特記しない限り重量％を意味する。 The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In addition, unless otherwise specified, the blending amount means% by weight.
（実施例１）
１．ギンナン（薄皮付き）５０ｇ、カボスの果実５０ｇをミキサーに入れ、水５０ｇを添加して粉砕混合した。
２．得られた粉砕混合物を発酵容器に移し、２．５ｇの酒粕を加えて１５℃〜３０℃の温度で１〜１５日間発酵させた。
３．６０℃〜７０℃に加熱することにより発酵を停止させた後、糖シロップを添加して混合し、得られたギンナン加工食品を冷蔵保存した。
Example 1
1. 50 g of ginnan (with thin skin) and 50 g of kabosu fruit were put in a mixer, and 50 g of water was added and pulverized and mixed.
2. The obtained pulverized mixture was transferred to a fermentation vessel, added with 2.5 g of sake lees, and fermented at a temperature of 15 ° C. to 30 ° C. for 1 to 15 days.
3. After stopping the fermentation by heating to 60 ° C. to 70 ° C., sugar syrup was added and mixed, and the obtained ginnan processed food was stored refrigerated.
（実施例２）
実施例１の１におけるカボスをユズに換えた以外は実施例１と同様にしてギンナン加工食品を得た。
（実施例３）
実施例１の１におけるカボスをスダチに換えた以外は実施例１と同様にしてギンナン加工食品を得た。
(Example 2)
A processed ginnan food was obtained in the same manner as in Example 1 except that kabos in 1 of Example 1 was replaced with yuzu.
(Example 3)
A processed ginnan food was obtained in the same manner as in Example 1 except that the kabos in 1 of Example 1 were replaced with Sudachi.
（比較例１）
実施例１の１におけるカボスをミカン（ミカン属（柑橘属）ミカン類）に換えた以外は実施例１と同様にしてギンナン加工食品を得た。
（比較例２）
実施例１の１において柑橘類を入れなかった以外は実施例１と同様にしてギンナン加工食品を得た。
(Comparative Example 1)
A processed ginnan food was obtained in the same manner as in Example 1 except that the boss in 1 of Example 1 was replaced with mandarin oranges (citrus citrus mandarin oranges).
(Comparative Example 2)
A processed ginnan food was obtained in the same manner as in Example 1 except that citrus fruits were not added in Example 1.
前記で得られた各例のギンナン加工食品を１０名のパネルに実食し、ギンナン特有の匂いの有無について評価してもらった。結果を以下の基準で分類した。
○：１０名中９名以上がギンナン特有の匂いが消えたと評価した。
△：１０名中６名〜８名がギンナン特有の匂いが消えたと評価した。
×：ギンナン特有の匂いが消えたと評価したのが５名以下であった。
各例についての評価結果を以下の表１に示す。
The processed ginnan food of each example obtained above was eaten by a panel of 10 people and evaluated for the presence or absence of odor unique to ginnan. The results were classified according to the following criteria.
○: Nine or more out of 10 people evaluated that the scent peculiar to Ginnan disappeared.
Δ: Six to eight out of ten people evaluated that the scent peculiar to Ginnan disappeared.
X: Five or less people evaluated that the scent peculiar to Ginnan disappeared.
The evaluation results for each example are shown in Table 1 below.
表１に示した結果から明らかなように、ギンナンを香酸柑橘類であるカボス、ユズ又はスダチとともに発酵させた実施例１〜３ではギンナン特有の匂いが除去されたと感じたパネルが半数以上であり、特にカボスを用いた実施例では殆どのパネルが消臭効果を実感した。
一方、同じ柑橘類であるが香酸柑橘類ではないミカンを用いた比較例は、柑橘類を添加しない比較例と同様にギンナンの消臭効果が得られなかった。
As apparent from the results shown in Table 1, in Examples 1 to 3 in which ginnan was fermented with citrus citrus kabosu, yuzu or sudachi, more than half of the panels felt that the odor unique to ginnan was removed. In particular, in the examples using kabos, most panels realized the deodorizing effect.
On the other hand, the comparative example using the citrus which is the same citrus but not the citrus citrus did not obtain the deodorizing effect of ginnan similarly to the comparative example to which no citrus was added.
（試験例１）
実施例１と同様の方法を用いてギンナン加工食品を製造し、その臭い成分の濃度を測定した。具体的には、製造した銀杏加工食品を所定の容器に封入し、その容器内の気体を北川式気体採取器セット（ガステックGV-110S）を用いて採取すると同時に３種の気体検知管で酪酸（酢酸）、低級炭化水素（ヘプタン類）及びメルカプタン類の濃度を測定した。測定結果を以下の表２に示す。
(Test Example 1)
Using the same method as in Example 1, a processed ginnan food was produced, and the concentration of the odor component was measured. Specifically, the processed ginkgo processed food is sealed in a predetermined container, and the gas in the container is sampled using the Kitagawa gas sampling device set (Gastech GV-110S). The concentrations of butyric acid (acetic acid), lower hydrocarbons (heptanes) and mercaptans were measured. The measurement results are shown in Table 2 below.
表２に示した結果から明らかなように、香酸柑橘類であるカボス、ユズ、レモンとともに発効させたギンナン加工食品は、酸、低級炭化水素、メルカプタン類による臭いが除去された。特にカボスを用いた場合には臭い除去効果が格段に優れ、柑橘類の臭いも残らなかった。 As is apparent from the results shown in Table 2, the processed ginnan foods made effective with perfumed citrus fruits such as kabos, yuzu, and lemon were free of odors from acids, lower hydrocarbons, and mercaptans. In particular, when kabosu was used, the odor removal effect was remarkably excellent, and no citrus odor remained.
（試験例２）
実施例１で製造したギンナン加工食品を水で二倍希釈したサンプルについて急性経口毒性試験を実施した。具体的には次の通りである。
材料及び方法：
実施例１で製造したギンナン加工食品に注射用水を加え、ホモジナイザー（ＫＩＮＥＭＡＴＩＣＡ社製）を用いて均一化し、１００ｍｇ／ｍＬのサンプルを調製した。
５週齢のＩＣＲ系雌雄マウスを日本エスエルシー株式会社から購入し、約１週間の予備飼育で異常が無いことを確認した後、試験に使用した。試験動物は、ポリカーボネート製ケージに各５匹収容し、室温２３℃±２℃、照明時間１２時間／日に設定した飼育室で飼育した。飼料（マウス、ラット用固型飼料；ラボＭＲストック、日本農産工業株式会社製）及び飲料水（水道水）は自由摂取させた。
(Test Example 2)
An acute oral toxicity test was performed on a sample obtained by diluting the processed ginnan food prepared in Example 1 with water twice. Specifically, it is as follows.
Materials and methods:
Water for injection was added to the ginnan processed food produced in Example 1, and homogenized using a homogenizer (manufactured by KINEMATICA) to prepare a 100 mg / mL sample.
Five-week-old ICR male and female mice were purchased from Japan SLC Co., Ltd. and were used for the test after confirming that there was no abnormality in the preliminary breeding for about one week. Five test animals were housed in polycarbonate cages and were kept in a breeding room set at room temperature 23 ° C. ± 2 ° C. and illumination time 12 hours / day. The feed (solid feed for mice and rats; Labo MR stock, manufactured by Nippon Agricultural Industry Co., Ltd.) and drinking water (tap water) were freely ingested.
試験方法：
前記サンプルを２０００ｍｇ/ｋｇを投与する試験群及び溶媒対照（注射用水）を投与する対照群を設定し、各群について雌雄各々５匹を用いた。
投与前に約４時間試験動物を絶食させた。体重を測定した後、試験群にはサンプル、対照群には注射用水を各々２０ｍＬ/ｋｇの投与容量で胃ゾンデを用いて強制単回経口投与した。
観察期間は１４日間とし、投与日は頻回、翌日から１回/日の観察を行った。投与後７日及び１４日に体重を測定し、ｔ−検定により有意水準５％で群間の比較を行った。観察期間終了時に試験動物を剖検した。
Test method:
A test group for administering 2000 mg / kg of the sample and a control group for administering a solvent control (water for injection) were set, and 5 males and 5 females were used for each group.
The test animals were fasted for about 4 hours before dosing. After measuring the body weight, samples were administered to the test group, and water for injection was administered to the control group at a dose volume of 20 mL / kg using a gastric sonde.
The observation period was 14 days, and the administration day was frequently observed, and observation was performed once / day from the next day. On the 7th and 14th day after the administration, the body weight was measured, and a t-test was performed to compare between groups at a significance level of 5%. The test animals were necropsied at the end of the observation period.
試験結果：
上記の試験の結果、雌雄ともにいずれの投与群においても、観察期間中に死亡例及び異常は見られず、７日後及び１４日後の体重測定において雌雄ともに試験群と対照群の間に有意な体重差は見られず、観察期間終了後の剖検においても異常は見られなかった。
Test results:
As a result of the above test, no deaths or abnormalities were observed during the observation period in both the male and female administration groups, and the body weight was significant between the test group and the control group for both males and females after 7 and 14 days. There was no difference, and no abnormalities were observed at necropsy after the observation period.
Claims (5)
（２）前記粉砕混合物に酒粕及び／又は麹菌を加えて発酵させる工程、及び
（３）発酵停止後に糖を加えて混合し冷蔵する工程、
を含むことを特徴とする、ギンナン加工食品の製造方法。 (1) A step of adding water to ginnan and citrus fruits and pulverizing and mixing them,
(2) a step of adding sake lees and / or koji molds to the pulverized mixture and fermenting; and (3) a step of adding sugar after the fermentation is stopped, mixing and refrigeration,
The manufacturing method of ginnan processed food characterized by including this.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826668A (en) * | 2021-09-24 | 2021-12-24 | 山东省农业科学院 | Functional biscuit rich in fermented ginkgo nut powder and preparation method thereof |
| JP7216861B1 (en) * | 2022-09-13 | 2023-02-01 | 敏男 村上 | Shell surface treatment agent and shell surface treatment method |
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2015
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826668A (en) * | 2021-09-24 | 2021-12-24 | 山东省农业科学院 | Functional biscuit rich in fermented ginkgo nut powder and preparation method thereof |
| CN113826668B (en) * | 2021-09-24 | 2023-08-04 | 山东省农业科学院 | Functional biscuit rich in fermented ginkgo fruit powder and preparation method thereof |
| JP7216861B1 (en) * | 2022-09-13 | 2023-02-01 | 敏男 村上 | Shell surface treatment agent and shell surface treatment method |
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