JP2017035073A - Shogaol enriching method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a ginger processed product in which shogaol is enriched with good productivity.SOLUTION: A shogaol enriching method includes heating frozen ginger, in coexistence with water vapor, at 100°C or more and 150°C or less, to convert gingerol included in the frozen ginger to shogaol.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a processed ginger product enriched with gingerols and a method for enriching gingerols.

  Ginger, which is a pungent component of ginger, is not only used as a food fragrance, but also has antipyretic, analgesic, anti-inflammatory, antioxidant, prostaglandin biosynthesis inhibition, blood circulation promotion, increased body temperature In addition, it is known to have a therapeutic / preventive effect on lifestyle-related diseases such as diabetes and obesity. Therefore, it is expected that gingerols and raw materials containing the gingerols will be used for functional foods, cosmetics and the like.

On the other hand, ginger which is a representative plant of the ginger family includes gingerols and gingerols as components having a pungent taste.
In the raw and unprocessed state, gingerols, which are compounds with the structure shown below, are mostly gingerols, and there are only a few gingerols. However, gingerols have a dehydration reaction that desorbs water from gingerols. Can be obtained.

  The ginger-containing component, which is a ginger-containing component, means a compound having the structure shown below. Mainly as a ginger, the ginger is a 6-shogaol, 8-shogaol, or 10- It means gingerall.

  Ginger includes 6-gingerol, 8-gingerol, and 10-gingerol corresponding to n = 4, 6, 8 as gingerols, among which 6-gingerol is the main component. Therefore, conversion from 6-gingerol to 6-shogaol is the main reaction.

  Under such circumstances, methods for converting gingerols contained in ginger to gingerols and enriching gingerols have been studied.

  For example, Patent Document 1 reports a method for obtaining gingerols by heating gingerols in the presence of an acid catalyst. However, since the method of Patent Document 1 uses an organic solvent such as toluene, there is a concern about safety to humans.

A method for enriching gingerols without using an organic solvent has also been reported. For example, Patent Document 2 discloses a method for enriching gingerols including a step of heating a supercritical CO ₂ extract of ginger at 110 ° C. to 150 ° C. in the presence of lactic acid. Patent Document 3 describes the richness of gingerols including a step of heating a supercritical CO ₂ extract of ginger at 110 ° C. to 150 ° C. in the presence of an organic acid selected from citric acid, succinic acid and malic acid. Is disclosed. Moreover, the present applicant also enriched gingerols in Patent Document 4 including a step of heating ginger with a fermentation liquid and then heating under conditions of a temperature of 30 ° C. to 90 ° C. and a humidity of 50% to 90%. Reporting method.

JP-A-8-40970 Japanese Patent Laid-Open No. 2015-10083 JP2015-44766 Japanese Patent No. 5297294

  The methods for enriching gingerols disclosed in Patent Documents 2 to 4 do not use an organic solvent, and thus are excellent in safety to humans. In addition to ginger as a raw material, lactic acid (Patent Document 2) Components other than ginger such as organic acids such as citric acid (Patent Document 3) and fermentation broth (Patent Document 4) are essential. Therefore, the flavor derived from components other than the said ginger is necessarily provided to the processed ginger product manufactured. There is a possibility that the original flavor of ginger is impaired by the flavor of components other than ginger.

  Furthermore, in the methods of Patent Documents 2 and 3, since the ginger extract is used as a raw material instead of ginger itself, an extraction step is essential, which is a cause of high costs depending on the extraction step. In the method of Patent Document 4, ginger can be used as a raw material as it is, but it was necessary to heat for 120 hours to 500 hours as a heating time sufficient for conversion from gingerols to gingerols. Therefore, the time for heating becomes long and there is room for improvement in terms of productivity and manufacturing cost.

  Under such circumstances, the object of the present invention is to reduce the production time for converting gingerols to gingerols without impairing the flavor of ginger, and to produce a processed ginger product enriched with gingerols with improved production efficiency. It is in providing the manufacturing method of.

  As a result of intensive research to solve the above-mentioned problems, the present inventor treated ginger that had been subjected to freezing treatment at a specific temperature in the presence of water vapor without adding any components other than ginger. The present inventors found that gingerols contained in can be converted to gingerols with high efficiency, leading to the present invention.

That is, the present invention relates to the following inventions.
<1> A freezing process for freezing ginger as a raw material,
A steam heating step in which the ginger after the freezing step is heat-treated in the presence of water vapor at a temperature of 100 ° C. or higher and 150 ° C. or lower;
A method for producing a processed ginger product.
<2> The method for producing a processed ginger product according to <1>, wherein the temperature in the freezing step is −10 ° C. or lower.
<3> The method for producing a processed ginger product according to <1> or <2>, wherein the temperature in the steam heating step is 110 ° C. or higher and 130 ° C. or lower, and the pressure is 0.12 MPa or higher and 0.30 MPa or lower.
<4> The method for producing a processed ginger product according to any one of <1> to <3>, wherein a treatment time in the steam heating step is 5 hours or more.
<5> The method for producing a processed ginger product according to any one of <1> to <4>, further including a drying step of drying the ginger after the steam heating step.
[1a] A method for enriching gingerols, in which a frozen ginger is heat-treated in the presence of water vapor at a temperature of 100 ° C. or higher and 150 ° C. or lower to convert gingerols contained in ginger into gingerols.
[2a] The method for enriching gingerols according to [1a], wherein the frozen ginger is ginger that has been subjected to a freezing treatment at -10 ° C or lower for 10 hours or longer. "
[3a] The method for enriching gingerols according to [1a] or [2a], wherein the heat treatment time is 5 hours or more.

  According to the method for producing a processed ginger product of the present invention, gingerols contained in ginger can be converted into gingerols without impairing the flavor of ginger, so that the processed ginger product enriched with gingerols with high productivity. Can be manufactured.

  Hereinafter, the present invention will be described in detail with reference to examples and the like, but the present invention is not limited to the following examples and the like, and can be arbitrarily modified and implemented without departing from the gist of the present invention.

The method for producing a processed ginger product of the present invention (hereinafter sometimes referred to as “the production method of the present invention”) includes a freezing process in which ginger as a raw material is subjected to a freezing treatment, and ginger after the freezing process, in the presence of water vapor. And a steam heating step in which heat treatment is performed at a temperature of 100 ° C. or higher and 150 ° C. or lower.
In the production method of the present invention, after freezing ginger as a raw material, steam heat treatment is performed under the above specific temperature conditions in the presence of water vapor, compared with the case where steam heat treatment is performed without performing conventional freezing treatment. As a result, the conversion efficiency of gingerols to gingerols is greatly improved, and a processed ginger product enriched with gingerols can be produced with high productivity.

  Hereinafter, the production method of the present invention will be described in more detail.

(Raw ginger)
The ginger (raw ginger) that is a raw material of the processed ginger product according to the present invention is a ginger family plant, and indicates a ginger (Zingiber officinale) that belongs to the genus Ginger. Examples of the raw material ginger varieties include Kintoki ginger, Sanshu ginger, Omi ginger, Yanaka ginger, Shizuoka No. 4, yellow ginger, soil ginger, and otafuku ginger. Among these, Kintoki ginger and Sanshu ginger are preferable because they contain a large amount of gingerols. As described above, gingerols are changed to gingerols by a dehydration reaction. However, in the production method of the present invention, gingerols can be efficiently changed to gingerols in a steam heating step. By using a raw material ginger containing a large amount, a processed ginger product containing a larger amount of ginger can be produced.

The raw ginger may be ginger just after harvesting or ginger stored after harvesting. Moreover, as a site | part of the raw material ginger to be used, although an appropriate site | part can be selected, since a rhizome has much content of gingerol, it is preferable.
The raw ginger may be used as a whole without being treated, or a crushed one can be used. Moreover, as a form of raw material ginger, a suitable thing can be selected, for example, it may be a lump solid, a slice form, a chopped thing, etc. An extract obtained by compressing raw ginger is also a form of raw ginger.

(Freezing process)
The raw ginger processed raw or in a suitable form is subjected to a freezing process.
Although the freezing temperature in a freezing process should just be 0 degrees C or less, it is preferable that it is -10 degrees C or less, and -15 degrees C or less is more preferable. The lower limit of the freezing temperature is not particularly limited, but is usually −25 ° C. or higher because extra energy and time are required for thawing.

  The freezing time may be an appropriate length as long as it has the effect of enriching gingerols, which is an effect of the present invention, but is preferably 1 hour or longer, more preferably 10 hours or longer.

  As a means for performing the freezing step, an appropriate one can be selected as long as the temperature of the freezing can be adjusted. For example, a commercially available freezer can be used. Also, a large-sized refrigeration facility may be used. As long as the temperature can be adjusted, for example, an electric type instead of an electric type may be used.

  In the freezing process, the ginger that is the raw material may be stored in the freezer as it is. Or cut it into a size that is easy to use and put it in the freezer bag. It is preferable to add ginger to vinyl because the color and flavor of ginger are less likely to change.

(Steam heating process)
The steam heating process is a process in which the ginger after the freezing process provided for the freezing process is heat-treated in the presence of water vapor at a temperature of 100 ° C. or higher and 150 ° C. or lower.

In addition, the ginger after the freezing process provided to the steam heating process may be a ginger that has been frozen, or a ginger that has been thawed after freezing. In addition, the freezing step and the steam heating step are not necessarily performed continuously, and other steps may be included between these steps. Moreover, you may perform a freezing process and a steam heating process in a respectively different place.
Further, frozen ginger may be stored in a refrigeration facility, and this may be regarded as a refrigeration process. In this case, when producing a processed ginger product, an appropriate amount of frozen frozen ginger can be subjected to a steam heating process to produce the processed ginger product, and the time of the steam heating process becomes a substantial manufacturing time. .

  The temperature of the steam heating step is 100 ° C. or higher and 150 ° C. or lower, and is preferably 110 ° C. or higher and 130 ° C. or lower in that the conversion rate to shogaol can be further increased.

  The pressure in the steam heating step is 0.12 MPa or more, and is preferably 0.13 MPa or more in that the conversion rate to gingerols can be further increased. The upper limit of the pressure is determined within a range not impairing the effects of the present invention, and is preferably 0.3 MPa or less.

  The time of the steam heating process is determined within a range where the enrichment of gingerols occurs sufficiently. For example, the enrichment effect of gingerol itself is recognized even in a short time of 10 minutes, but in order to obtain a sufficient amount of gingerol as a product, it is preferably 5 hours or more.

  As a means for performing the steam heating step, a commercially available autoclave, pressure cooker, pressure cooker, or the like can be used as long as it can set and adjust the steam, pressure and temperature. In addition, since the pressurized steam heating can perform high-pressure steam sterilization, the method for producing a processed ginger product of the present invention sterilizes the processed ginger product of the present invention in addition to the effect of enriching gingerols, It is also clean. As a means for heating with steam, a sterilizer used for retort food can be used. In this case, the same sterilization / sterilization effect can be obtained.

As described above, in the production method of the present invention, the efficiency of conversion from gingerols to gingerols can be obtained by treating the ginger that has undergone the freezing process in the steam heating process, even if the heating time is shorter than the conventional method. Can improve and enrich gingerols.
For example, in the production method of Patent Document 4 by the present applicant, after mixing the raw ginger with the fermentation liquor, when heat-treating under conditions of a temperature of 30 ° C. to 90 ° C. and a humidity of 50% to 90%, from gingerols In order to convert the ginger into gingerols, heating for 120 hours or more was required. However, in the production method of the present invention, the ginger after freezing was subjected to a steam heating process for about 5 hours to achieve the same degree of conversion. Since efficiency can be obtained, a processed ginger product enriched with gingerols can be obtained with higher productivity.

(Other processes)
The production method of the present invention can further include other steps as appropriate in addition to the above-described freezing step and steam heating step. Moreover, you may repeat a freezing process and a steam heating process in multiple times.
As another process, a drying process is mentioned, for example.

(Drying process)
A drying process is a process of drying the ginger processed product after a steam heating process. By performing the drying step, the storage stability of the processed ginger product is further improved, and the processed ginger product is easily used for an application product described later.
The means used for the drying step is not particularly limited as long as the effect of enriching gingerols is not impaired, and a known drying method may be employed. What is necessary is just to determine drying conditions so that it may become the moisture content which makes the ginger processed material the objective. For example, what is necessary is just to dry at the temperature of 70 to 90 degreeC for 12 to 30 hours.

(Method for enriching gingerols)
In the method for enriching gingerols according to the present invention, the frozen ginger is heat-treated in the presence of water vapor at a temperature of 100 ° C. or higher and 150 ° C. or lower, and gingerols contained in ginger are converted to gingerols. This is a method for enriching gingerols. The method for enriching gingerols is a method for enriching gingerols contained in ginger by freezing raw material ginger and steam heat treatment in the same manner as in the above-mentioned method for producing a processed ginger product. Since suitable conditions are the same, details are omitted.

<Processed ginger>
The processed ginger product produced by the method for producing ginger according to the present invention (hereinafter sometimes referred to as “processed ginger product of the present invention”) may be used as it is, or may be extracted, pulverized, etc. Processing may be performed.

  The ginger-ols contained in the processed ginger product of the present invention have various pharmacological actions such as antipyretic, analgesic, anti-inflammatory, prostaglandin biosynthesis inhibition, blood circulation promotion, increased body temperature, adiponectin expression, etc. It is also an effective component for preventing metabolic syndrome induced by diabetes or obesity. Therefore, the processed ginger product of the present invention can be suitably used as a raw material for body care products, functional foods and the like as described below. In addition, although a body care product and a functional food are demonstrated below, the use of the processed ginger product of this invention is not limited to these uses, For example, you may use for a pharmaceutical use.

(Body care products)
The processed ginger product of the present invention can be used as a body care product. Here, the body care product is a product that protects or cleans the skin such as a bath agent, shampoo, soap, etc. in addition to cosmetics.

  The processed ginger product of the present invention can be used by blending with a bathing composition such as a bathing agent, body soap, shampoo, etc. As the dosage form, generally used aqueous solution, W / O type or O / W type Emulsions, suitable excipients, etc. may be used to make granules and other powders, tablets and the like. Moreover, it can also be used as a hair care agent such as mousse or hair growth.

  When the processed ginger product of the present invention is used as a cosmetic composition, a conventional cosmetic base material can be appropriately blended to obtain a desired dosage form. The form is not particularly limited, and examples thereof include gels, emulsions, and creams. Moreover, when making these forms, medicinal herbs or natural essential oils can be further added. Appropriate ingredients for moisturizing the skin and beauty, such as hyaluronic acid and coenzyme Q10 may be further added.

As the cosmetic base material, conventionally known cosmetic base materials such as water, water-soluble organic solvents, fats and oils, waxes, higher fatty acids, higher alcohols, and esters are appropriately selected according to the intended dosage form.
Moreover, in the cosmetic composition of this invention, the arbitrary components normally used by cosmetics and a skin external medicine can be added in the range which does not impair the effect of this invention. Specific examples of such optional components include thickening / gelling agents, antioxidants, ultraviolet absorbers, pigments, metal sequestering agents, preservatives, pH adjusters, fragrances, beeswax and the like. The blending ratio of these optional components can be selected and determined as appropriate according to the purpose. Moreover, you may add another medicinal plant extract in the range which does not impair the effect of this invention.

(Functional food)
The processed ginger product of this invention is good also as a functional food by making it contain in a foodstuff and a drink.
The “functional food” as used herein means foods or beverages ingested for the purpose of maintaining health, such as health foods, nutritional supplements, nutritional functional foods, nutrition insurance foods, in addition to general foods. In addition, when commercializing as a functional food, various additives used in food, specifically, coloring agents, preservatives, thickening stabilizers, antioxidant bleaching agents, antibacterial and antifungal agents, A sour agent, a seasoning, an emulsifier, a reinforcing agent, a manufacturing agent, a fragrance and the like may be added.

  Foods and beverages that are targets of functional foods are not particularly limited, but foods and beverages to which a ginger flavor is preferably added are particularly preferable. Examples of food include foods such as sausage, ham, processed seafood, jelly, candy, and chewing gum. Examples of the beverage include various teas, soft drinks, alcoholic beverages, and energy drinks.

  The method of the present invention will be described more specifically with reference to the following examples. In addition, this invention is not limited only to a following example.

Example 1
As raw ginger, rhizomes of large ginger produced in Kochi Prefecture were stored in a freezer (HOSHIZAKI INVERTER) maintained at a temperature of −18 ° C. for 15 hours to obtain frozen ginger (freezing step). Subsequently, the frozen ginger was steam-heated for 5 hours at a temperature of 121 ° C. and a pressure of 0.15 MPa in the presence of steam in a lid automatic open / close high-pressure steam sterilizer (Hiclave HG-50, manufactured by Hirayama Seisakusho). (Steam heating process). Next, the steam-heated ginger was dried at a temperature of 80 ° C. for 24 hours (drying process) with a dryer (compact food dryer SM7S-EH Co., Ltd., Kihara Seisakusho), and the processed ginger product of Example 1 was obtained. Obtained.

(Comparative Example 1)
The processed ginger product of Comparative Example 1 was obtained by storing the rhizome of the same large ginger produced in Kochi Prefecture as in Example 1 for 15 hours in a freezer (HOSHIZAKI INVERTER) maintained at -18 ° C.

(Comparative Example 2)
The rhizome of the same large ginger produced in Kochi Prefecture as in Example 1 was heated at 121 ° C. and 0.15 at a temperature of 121 ° C. in the presence of steam in a lid automatic open / close type high-pressure steam sterilizer (Hiclave HG-50, manufactured by Hirayama Seisakusho). Steam heat treatment was performed at ˜0.2 MPa for 15 minutes. Next, the steam-heated ginger was dried with a dryer (compact food dryer SM7S-EH Co., Ltd., Kihara Seisakusho) at a temperature of 80 ° C. for 24 hours to obtain a processed ginger product of Comparative Example 2.

<Evaluation of 6-gingerol and 6-shogaol content in processed ginger>
Each ginger processed product obtained by the above method was immersed in 100% methanol solvent for 2 hours, then centrifuged at 3000 rpm for 10 minutes, and the supernatant was filtered through a 0.45 μm filter to prepare an extract. The contents of 6-gingerol and 6-shogaol in the extract were analyzed.
The analysis was performed with an Alliance HPLC system manufactured by Waters. The column used was Wakosil-II 5C18 HG, the solvent was acetonitrile and water, and the solvent ratio was changed with time. The flow rate was 1 ml / min, and the absorbance was 280 nm. Calibration curves were prepared from the respective peak areas and concentration ratios of 6-gingerol and 6-shogaol, and quantitatively analyzed.

(Evaluation results)
Table 1 shows the content (mg / g) of 6-gingerol and 6-shogaol in 1 g of each processed ginger product and the ratio of 6-shogaol to 6-gingerol (6-shogaol / 6-gingerol). In addition, the processed ginger product (frozen ginger) used in Comparative Example 1 was not subjected to a drying treatment, and contained about 10 times as much water as the processed ginger product of Example 1 and Comparative Example 2 subjected to the drying treatment. .

  As shown in Table 1, the processed ginger product of Example 1 subjected to the freezing treatment and the steam heat treatment was the processed ginger product of Comparative Example 1 subjected to only the freezing treatment, and the processed ginger product of Comparative Example 2 subjected only to the steam heating treatment. It can be seen that the ratio of 6-shogaol to 6-gingerol is much higher than the processed ginger product. Thus, it was shown that a processed ginger product with a high content and ratio of gingerol was produced by combining the freezing treatment and the steam heat treatment.

  Hereinafter, as reference examples, evaluation results of “comparison of manufacturing time due to differences in ginger processing methods (Reference Example 1)” and “effect of freezing treatment on ginger (Reference Example 2)” are shown.

Reference Example 1: “Comparison of production time due to differences in ginger processing methods”
About the manufacturing method of the ginger processed material of this invention, and the manufacturing method of the ginger processed product using the conventional fermented liquid which the present inventors reported in patent document 4 (patent 5297294 gazette), manufacturing time and 6- The gingerol content was evaluated.

  Since the manufacturing method of the processed ginger product of this invention is the same as that of the said Example 1, detailed description is abbreviate | omitted.

A method for producing a processed ginger product of Reference Example 1 using a conventional fermentation broth is as follows.
First, a fermented liquor was prepared by stirring a brown rice fermented product (sake lees) obtained by fermenting brown rice and water at a weight ratio of 1: 9 until uniform.
Next, as a fermentation process, 100 g of raw ginger (sanshu ginger (yellow ginger) cut in half) and 60 mL of the fermented liquid produced by the above method are added to a stainless steel container, and the raw ginger is immersed in the fermented liquid. The fermentation ginger was obtained by hold | maintaining at normal temperature for 24 hours. Next, the fermented ginger is put in a steamer equipped with far infrared rays as a heat source, heated from 30 ° C. to 78 ° C. over 50 hours, and maintained at 78% humidity for 300 hours while maintaining 78 ° C. It was crowded. Then, it cooled gradually from this ginger 78 degreeC, and returned to room temperature over 50 hours. The aging process took a total of 400 hours. After aging, this ginger was dried for one month to obtain a processed ginger product (fermented black ginger) of Reference Example 1.

Table 2 shows the production time of the processed ginger product of Example 1 and Reference Example 1, and the content of 6-shogaol.
In addition, the evaluation method of content of 6-shogaol is the same as the above-mentioned <evaluation of 6-gingerol and 6-shogaol content in processed ginger>.

In Example 1, the manufacturing time was 20 hours in total of the freezing step and the steam heating step (further, the drying step was 24 hours), and the 6-shogaol content was 3.21 mg / g. On the other hand, in Reference Example 1, the production time was 424 hours in total of the fermentation step and the aging step (further, the drying step was 1 month), and the 6-shogaol content was 3.09 mg / g.
From this result, according to the method for producing a processed ginger product of the present invention, a processed ginger product containing 6-shogaol equal to or higher than the processed ginger product obtained by the production method using the conventional fermentation broth is far It became clear that it could be manufactured in a short time.

Reference Example 2: “Effect of freezing treatment on ginger”
In order to investigate the effect of freezing the raw material ginger, in the frozen processed ginger obtained by storing the rhizomes of large ginger produced in Kochi Prefecture in a freezer (HOSHIZAKI INVERTER) maintained at -18 ° C for 15 hours. The contents of 6-gingerol and 6-shogaol were evaluated.
In addition, as a normal preservation | save method, the same evaluation was performed also about Kochi Prefecture large ginger preserve | saved for 15 hours with the refrigerator (HOSHIZAKI INVERTER) whose temperature is 5 to 7 degreeC.

  Table 3 shows the contents (mg / g) of 6-gingerol and 6-shogaol per gram of ginger subjected to freezing treatment (with freezing treatment) and ginger not subjected to freezing treatment (without freezing treatment), respectively. Table 3 shows the ratios of 6-gingerol and 6-shogaol in ginger with freezing treatment and ginger without freezing treatment (with / without freezing treatment), respectively.

  As can be seen from Table 3, it can be seen that ginger with freezing treatment has a clearly higher content of 6-gingerol than ginger without freezing treatment. Moreover, it turns out that content of 6-shogaol is also large. This suggests that the contents of 6-shogaol and 6-gingerol are increased by the freezing treatment.

  The method for producing a processed ginger product according to the present invention is a processed ginger product containing a high concentration of gingerols having excellent physiological activity and pharmacological action that are expected to be effective as materials for body care products, functional foods and the like. Therefore, it is industrially promising.

Claims (3)

  A method for enriching gingerols in which gingerols contained in the frozen ginger are converted into gingerols by heat-treating the frozen ginger under conditions of a temperature of 100 ° C. to 150 ° C. in the presence of water vapor. .   The method for enriching gingerols according to claim 1, wherein the frozen ginger is ginger that has been subjected to a freezing treatment at −10 ° C. or lower for 10 hours or longer.   The method for enriching gingerols according to claim 1 or 2, wherein the heat treatment time is 5 hours or more.