JP2018082722A - Composition containing processed ginger product with enriched shogaol, and extract obtained from processed ginger product as extraction raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition containing a processed ginger product with enriched shogaol.SOLUTION: The composition contains a processed ginger product with enriched shogaol (excluding ginger extract). Relative to the processed ginger product 1 g, the content of 6-shogaol is 6.0 mg or more (600 mg/100g or more); the ratio in contents of 6-shogaol (S) to 6-gingerol (G) (6S/6G) is 2 or more; and the moisture content is 30 wt.% or less. The composition is preferably a functional food, a food additive or supplement, or a cosmetic composition.SELECTED DRAWING: None

Description

  The present invention relates to a processed ginger product enriched with gingerols, a composition containing the same, and an extract obtained using the same as an extraction raw material.

  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 of the structure shown below, are mostly present in the raw state, and there are few gingerols. However, gingerols are obtained by a dehydration reaction that desorbs water from gingerols. be able to.

  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 discloses a method for producing a processed ginger extract comprising a step of heating a ginger extract at 110 ° C. to 150 ° C. in the presence of an organic acid selected from citric acid, succinic acid and malic acid. ing. Patent Document 4 discloses a mixing step of mixing a ginger powder and a dry powder of polyvalent carboxylic acid (such as citric acid) having an average primary particle size d50 of 500 μm or less to obtain a mixed powder, and heating the mixed powder. The manufacturing method of the ginger powder processed product characterized by including the heating process to perform is disclosed.
Patent Document 5 discloses ginger extract in the presence of an acid selected from hydrochloric acid, sulfuric acid, phosphoric acid and inositol 6-phosphoric acid at 90 to 150 ° C. in a state where the water content in the system is 10 to 50%. The manufacturing method of the ginger extraction processed material including the process of heating is disclosed.

  Moreover, the present applicant also enriched gingerols in Patent Document 6 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 Unexamined Patent Publication No. 2017-12122 JP 2015-44767 A Japanese Patent No. 5297294

  On the other hand, it is empirically known that even a processed ginger product enriched with gingerols has different tastes, odors, and the like due to differences in production methods. The methods for enriching gingerols disclosed in Patent Documents 2 to 6 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 Documents 3 and 4), inorganic acids such as hydrochloric acid (Patent Document 5), and fermentation broth (Patent Document 6) are essential. Therefore, flavors derived from components other than the ginger are inevitably imparted to the processed ginger product. Therefore, the ginger processed product obtained has a possibility that the original flavor of ginger may be impaired by the flavor of components other than ginger.

Further, in the methods of Patent Documents 2, 3 and 5, since the ginger extract is used as a raw material instead of ginger itself, the extraction step is essential, and this is a cause of high cost depending on the extraction step. Further, in the method of Patent Document 4, it is necessary to use a polyvalent carboxylic acid powder having a specific particle size, and to use a ginger powder having a particle size that can be uniformly mixed with the powder. It was.
In the method of Patent Document 6, 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, an object of the present invention is to provide a processed ginger product enriched with gingerols, a composition containing the same, and an extract obtained using the same as an extraction raw material without impairing the flavor of ginger. It is in.

  As a result of intensive research to solve the above-mentioned problems, the present inventor has performed the heat treatment of the ginger subjected to the freezing treatment at a specific temperature in the presence of water vapor without adding any components other than ginger. The present inventors have found that gingerols contained in ginger can be converted into gingerols with high efficiency. Furthermore, the present inventors have found that the use of bulk ginger as a raw material and the dehydration method is reduced pressure dehydration, thereby suppressing the reduction in the absolute amount of gingerols (and gingerols) contained in ginger.

That is, the present invention relates to the following.
<1> Ginger processed product enriched with gingerols (excluding ginger extract),
The content of 6-shogaol is 6.0 mg or more per 1 g of ginger processed product (in terms of solids),
The ratio (6S / 6G) of the content of 6-shogaol (S) to 6-gingerol (G) is 2 or more,
A processed ginger product having a water content of 30% by weight or less.
<2> The processed ginger product according to <1>, wherein the total content of 6-gingerol and 6-shogaol is 10 mg or more per 1 g (converted to solid matter) of the processed ginger product.
<3> The processed ginger product according to <1> or <2>, wherein the content of 6-shogaol is 6.7 mg or more per 1 g (converted to solid matter) of the processed ginger product.
<4> The processed ginger product according to any one of <1> to <3>, wherein the moisture content is 10% by weight or less.
[1a] A composition containing a processed ginger product (excluding ginger extract) enriched with ginger-ols,
In the processed ginger product, the content of 6-shogaol is 6.0 mg or more per 1 g (converted to solid matter) of the processed ginger product,
The ratio of the content of 6-shogaol (6S) to 6-gingerol (6G) (6S / 6G) is 2 or more,
A composition having a water content of 30% by weight or less.
[2a] The composition according to [1a], which is a functional food, food additive, or supplement.
[3a] The composition according to [1a], which is a cosmetic composition.
[4a] An extract obtained by using a processed ginger product enriched with gingerols as an extraction raw material,
In the processed ginger product, the content of 6-shogaol is 6.0 mg or more per 1 g of the processed ginger product (solid equivalent), and the content of 6-shogaol (6S) relative to 6-gingerol (6G) An extract obtained by using a processed ginger product having a ratio (6S / 6G) of 2 or more and a water content of 30% by weight or less as an extraction raw material.

  ADVANTAGE OF THE INVENTION According to this invention, without impairing the flavor of ginger, the processed ginger product enriched with gingerols, the composition containing this, and the extract obtained by using this can be provided.

  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. In the present specification, “to” is used as an expression including numerical values or physical quantities before and after.

<Processed ginger>
The present invention is a processed ginger product enriched with gingerols, containing 6.0 mg or more of 6-shogaol per 1 g of the processed ginger product (in terms of solids), and with respect to 6-gingerol (G) The present invention relates to a processed ginger product having a 6-gingerol (S) content ratio (6S / 6G) of 2 or more and a water content of 30% by weight or less.

  The “processed ginger product” in the present specification means a product obtained by freezing raw material ginger, heating (including steam heating), dehydrating treatment (including drying treatment), or cutting raw ginger as it is, Does not include rubbed items.

In the present invention, “shogaol” means a compound having a structure represented by the formula (2) described above. Specifically, as shogaols, in formula (2), 6-shogaol, 8-shogaol, or 10-shogaol corresponding to n = 4, 6, 8 is meant. The processed ginger product of the present invention is a processed ginger product in which at least 6-shogaol is enriched from the raw material ginger.
Further, “gingerols” means a compound having a structure represented by the formula (1) described above. Specific examples of gingerols include 6-gingerol, 8-gingerol, and 10-gingerol corresponding to n = 4, 6, 8 in formula (1).

The processed ginger product of the present invention contains 6.0 mg or more of 6-shogaol per 1 g (in terms of solid matter). The processed ginger product of the present invention contains 6-shogaol in an amount of 6.5 mg or more, more preferably 6.7 mg or more, and even more preferably 6.9 mg or more per 1 g (in terms of solid matter).
In addition, the content of 6-shogaol and 6-gingerol in the processed ginger product of the present invention is a solid after being subjected to dehydration treatment (removal treatment of contained moisture) in order to eliminate the influence of the contained moisture content. It is a value specified by conversion. A specific dehydration method will be described later in Examples.

  The processed ginger product of the present invention preferably contains 10 mg or more, more preferably 11 mg or more per 1 g of ginger processed product (in terms of solids) as the total content of 6-gingerol and 6-shogaol. is there.

  The processed ginger product of the present invention has a moisture content of 30% by weight or less. When the amount of water is large, it becomes pasty and easily sticky. Therefore, in order to obtain a dry state with higher fluidity, the water content of the processed ginger product is 10% by weight or less, preferably 6% by weight or less, and more preferably 5% by weight or less. The water content can be appropriately adjusted depending on the dehydration method, dehydration device (drying device), temperature and humidity during production and storage. The water content can be measured by the method of Examples described later.

  As described later, the processed ginger product of the present invention can be produced without using components other than the raw material ginger (such as acid and fermentation broth), and because the absolute amount of gingerols (and gingerols) is large, There is also an advantage that the original flavor of ginger is not impaired.

  The processed ginger product of the present invention may be used as it is in the state of manufacture, or may be subjected to an optional processing treatment to obtain a secondary processed product. Any processing can be selected as long as it does not impair the effects of the present invention, and examples thereof include pulverization, shredding, and extraction. The term “extraction” as used herein is a general concept of a form in which the extraction target is subjected to solvent extraction to increase the content of active ingredients. Specifically, an extract obtained by using the processed ginger product of the present invention as an extraction raw material, a diluted solution or a concentrated solution of the extract, or a crudely purified product or a purified product thereof is included. A dehydrated product (including a dried product) obtained by dehydrating the extract also corresponds to the extract.

  Moreover, it is good also as a composition containing a ginger processed material combining the ginger processed material of this invention, and arbitrary components. The blending ratio of the optional components can be determined by appropriately selecting according to the purpose.

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, obesity and the like.
Therefore, the processed ginger product (including secondary processed product) and the composition containing 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. Hereinafter, functional foods, food additives, supplements, and cosmetic compositions will be described. However, the use of the processed ginger product of the present invention is not limited to these uses. May be.

(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.
As used herein, “functional food” means food or beverage ingested for the purpose of maintaining health, such as health foods, nutritional supplements, and nutritional functional 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.

(Food additive)
Moreover, the processed ginger product of the present invention can be used as a food additive by adding other components to itself or to this product. Other ingredients are not particularly limited as long as they can be used as food additives. Beverages and foods to which food additives are added are also optional and are not particularly limited. The addition amount is also arbitrary depending on the addition target.

(supplement)
The supplement of the present invention contains the processed ginger product of the present invention. The form of the supplement of the present invention is not particularly limited, and may be any form such as a tablet, powder, granule, capsule, dragee, film, troche, chewable, solution, emulsion, suspension and the like. .
The supplement of this invention may contain the arbitrary components normally used as a supplement other than the ginger processed material of this invention. Examples of such components include amino acids, peptides; vitamins such as vitamin E, vitamin C, vitamin A, vitamin B, and folic acid; minerals; sugars; inorganic salts; citric acid or salts thereof; tea extract; Nourishing tonic ingredients such as propolis, royal jelly, taurine; herbal extracts such as ginger extract and ginseng extract; herbs: collagen and the like.

  The processed ginger product of the present invention can also be applied to animals other than humans. Therefore, it can also be added to animal supplements and functional foods such as pet food.

(Cosmetic composition)
The cosmetic composition of the present invention contains the processed ginger product. The processed ginger product of this invention can be arbitrarily mix | blended with respect to various cosmetic base materials and cosmetic additives.

  The cosmetic composition of the present invention can be made into a desired dosage form by appropriately blending a conventional cosmetic base material. The form is not particularly limited, and examples thereof include lotions, emulsions, gels, creams, packs, hair tonics, hair cream foundations, aqueous ointments, sprays and the like. In the present invention, the cosmetic composition is a concept including a bath composition such as a bath agent, body soap, shampoo and the like.

  The cosmetic composition of the present invention may be added with any component that is usually used in cosmetics, external preparations for skin, and bath products as long as the effects of the present invention are not impaired. 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.

<Method for producing processed ginger>
The processed ginger product of the present invention can be preferably manufactured by a manufacturing method described below (hereinafter, sometimes described as “the manufacturing method of the present invention”).
That is, in the production method of the present invention, the freezing step of freezing the raw ginger and the ginger after the freezing step in the presence of water vapor until the concentration of gingerol is higher than the concentration of gingerols contained in the ginger, A steam heating process in which heat treatment is performed under conditions of a temperature of 100 ° C. or more and 150 ° C. or less; and a dehydration process in which ginger after the steam heating process is dehydrated, and the raw material ginger is a massive ginger, and dehydration in the dehydration process It is a manufacturing method of a ginger processed product whose processing method is vacuum dehydration processing.

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

(Raw ginger)
The “raw ginger” that is a raw material of the processed ginger product according to the present invention refers to a ginger (Zingiber officinale) that is a ginger family plant and belongs to the genus Ginger. The raw ginger can be classified into large ginger, medium ginger, and small ginger which are classified according to size. Examples of the raw material ginger varieties include Kintoki ginger, Sanshu ginger, Golden ginger, Omi ginger, Yanaka ginger, Shizuoka No. 4, yellow ginger, soil ginger, and otafuku ginger. Among these, Kintoki ginger, Sanshu ginger and Golden ginger are preferable because they contain a large amount of gingerols.

  On the other hand, according to the production method of the present invention, even when general ginger is used as a raw material ginger, the decrease in gingerols and gingerols is small compared with the conventional method, and the content of gingerols There is an advantage that a processed ginger product can be provided.

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 gingerols, it is preferable.
As a raw material ginger, a block ginger is used. In addition, "globular ginger" here contains not only the whole ginger but the thing of a magnitude | size about 3-8 cm square. In order to suppress the transpiration of gingerols and gingerols, bulky ginger that is not cut as much as possible is preferable. The raw material may be used in its entirety without being treated, or the material processed by cutting or the like may be used.
Gingerols and gingerols during processing (especially during heating and dehydration), as well as trace components contained in ginger, are suppressed when the form of raw ginger is massive. preferable.

(Freezing process)
The raw ginger 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 usually 1 hour or longer, preferably 3 hours or longer, preferably 5 hours or longer, More preferably, it is 10 hours or more. The upper limit of the freezing time is not particularly limited, and may be frozen for 1 month or more, 3 months or more, or 6 months or more for storage.

  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.

(Steam heating process)
In the steam heating process, the ginger after the freezing process subjected to the freezing process is a condition of a temperature of 100 ° C. or higher and 150 ° C. or lower in the presence of steam until the concentration of gingerols is higher than the concentration of gingerols contained in the ginger. It is the process of heat-treating.

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, the frozen amount of the frozen ginger can be subjected to a steam heating process to produce the ginger processed product, and the time of the steam heating process can be a substantial manufacturing time. Become.

  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 for the steam heating process is determined in consideration of the type and size of ginger and the like, and is determined within a range where enrichment of gingerols occurs sufficiently. For example, the enrichment effect of gingerols can be recognized even in a short time of 10 minutes, but in order to obtain a sufficient amount of gingerols as a product (that is, gingerols have a higher concentration than gingerols contained in ginger). For example, 1 hour or more, preferably 3 hours or more, 4 hours or more, or 5 hours or more. The upper limit of the time of the steam heating step is not limited, but if the time is too long, the contained gingerols (and gingerols) tend to evaporate, so usually 20 hours or less, 10 hours or less, 8 hours or less 6 hours or less.

  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 steam heating can perform high-pressure steam sterilization, the method for producing a processed ginger product of the present invention sterilizes and cleans the processed ginger product of the present invention in addition to the effect of enriching ginger ols. If yes. 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 6 by the present applicant, the raw ginger is mixed with the fermentation broth, and then heat treated 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 same degree of conversion was obtained by subjecting the ginger after freezing to a steam heating step for 1 hour or more. Since efficiency can be obtained, a processed ginger product enriched with gingerols can be obtained with higher productivity.

  If necessary, the refrigeration step and the steam heating step may be repeated a plurality of times.

(Dehydration process)
The dehydration step is a step of dehydrating ginger after the steam heating step. One feature of the production method of the present invention is that the dehydration process in the dehydration step is a vacuum dehydration process.
By performing dehydration by reduced pressure dehydration treatment, the content of gingerol in the obtained ginger processed product is increased as compared with dehydration treatment at normal pressure, as shown in Examples described later.

  In this specification, the term “dehydration process” is a concept including a process of reducing the moisture content of an object. In this specification, “drying process” is a concept included in “dehydration process”.

Although the detailed reason why the content of gingerol is increased by the dehydration process under reduced pressure is unclear, it is presumed as follows at present.
The vacuum dehydration process is a dehydration process that depressurizes the container containing the object to be dehydrated and distills off the water. By reducing the pressure, the water vapor partial pressure decreases, the boiling point of the water decreases, and the evaporation rate is accelerated. Can speed up dehydration. Thus, it is estimated that the evaporation of active ingredients derived from ginger such as gingerol and gingerol can be suppressed because the time during which water is distilled off (substantial dehydration time) is reduced.

For the vacuum dehydration treatment, a known vacuum drying apparatus can be used.
The pressure at the time of dehydration should be significantly greater than the amount of the active ingredient derived from ginger as compared with the case of dehydration at normal pressure (1 atm). 0.1 atm or less. In addition, although the pressure at the time of pressure reduction dehydration depends on the apparatus to be used, it can usually be 0.03 to 0.06 atm. The boiling point of water at that time is about 25 to 30 ° C.

  The method of dehydration treatment is not limited to the method of dehydration under reduced pressure at room temperature, but may be either freeze dehydration after freezing (so-called lyophilization) or depressurization heating dehydration when heating at reduced pressure, and should be selected as appropriate. Can do.

  In freeze dehydration, the freezing temperature is preferably −10 ° C. or lower.

  In dehydration under reduced pressure, the heating temperature is usually 50 to 100 ° C, preferably 60 to 90 ° C. Within this range, the moisture removal rate is increased in the vacuum heating and dehydration, and as a result, the target moisture content can be reached in a short time. If the temperature is too low, the moisture removal rate by heating is too small, and if the temperature is too high, the amount of transpiration of the active ingredient derived from ginger increases, which is not preferable.

  The dehydration time may be determined so that the processed water content of the ginger processed product becomes the target moisture content in consideration of the apparatus to be used, the method of dehydration under reduced pressure, temperature, humidity, etc. Is done. This may be repeated until the desired moisture content is reached.

It dehydrates until the moisture content of the processed ginger product becomes 30% by weight or less by the dehydration process. The water content can be measured by the method of Examples described later.
If there is a large amount of water, there is a problem that it becomes pasty and sticky even if pulverized, so that the water content of the processed ginger product is 10% by weight or less in order to make it more fluid (so-called dry state). It is preferably 6% by weight or less, more preferably 5% by weight or less. The water content can be appropriately adjusted depending on the dehydration method, dehydration apparatus, temperature and humidity during production and storage.
Although it depends on the intended use of the processed ginger product, the smaller the moisture content, there is the advantage that the storage stability is further improved.

Moreover, even if it repeats a vacuum dehydration process and a cooling process in a dehydration process at the point which can raise more ratio (6S / 6G) of content of 6-shogaol (S) with respect to 6-gingerol (G). Good.
The cooling process includes a “freezing process” for cooling an object below 0 ° C. and a “refrigeration process” for cooling the object at 0 to 8 ° C.

  By repeating the vacuum dehydration process and the cooling process, it is possible to suppress the reduction of gingerols contained in the processed ginger product, and finally the absolute amount of gingerols contained in the processed ginger product increases. In this method, it is preferable that the dehydration process is a reduced pressure heating dehydration process. The preferred conditions for the reduced pressure heating dehydration treatment are as described above, and the temperature is 50 to 100 ° C. (more preferably 60 to 90 ° C.).

In the case of the freezing treatment, the temperature is preferably −10 ° C. or lower.
When the preferable conditions in the case of repeating the vacuum dehydration process and the freezing process are exemplified, the vacuum heating and dehydration time is set to 1 to 10 hours, the freezing temperature is set to 5 to 20 hours, and this is repeated until the target moisture amount is reached ( Usually repeated 2-5 times). Thereby, water content can be made into predetermined amount (preferably 10 weight% or less), without deteriorating the quality of a ginger processed material.

  A method of performing refrigeration (temperature 0 to 8 ° C.) by repeating the vacuum dehydration and cooling is also possible. In this method, the 6S / 6G ratio increases as compared with the freezing treatment, and the absolute amount of gingerols tends to decrease. Also in this case, the water content can be set to a predetermined amount (preferably 10% by weight or less).

  In addition, the manufacturing method of this invention may add another process suitably in addition to the above-mentioned freezing process, a steam heating process, and a dehydration process. For example, the obtained ginger processed product is pulverized or shaped.

  Although the manufacturing method of the present invention has been described above, matters not explicitly disclosed in the above description do not depart from the scope of ordinary practice by those skilled in the art. Methods and values that can be assumed can be adopted.

  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.

[Experimental Example 1]
As raw ginger, the rhizomes of large ginger produced in Kochi Prefecture were not cut and stored in a freezer maintained at a temperature of −18 ° C. for 14 hours to obtain frozen ginger (freezing step 1).
Next, the frozen ginger (bulk) was steam-heated in a steaming kettle (SOS120 / 10SV, Samsung) at a temperature of 121 ° C. for 4 hours in the presence of steam (steam heating process), and the steam heat treatment obtained was performed. Water was removed by dehydrating the ginger under reduced pressure (dehydration process 1) at a pressure of 0.1 atm or lower and a temperature of 80 ° C. for 4 hours using a vacuum dryer (Antarctica thermal insulation, custom-made product). The obtained sample was used as a processed ginger product of Experimental Example 1.

[Experimental Example 2] A dehydrated product (processed ginger product of Experimental Example 1) obtained by the same method as in Experimental Example 1 was frozen again in a freezer (−18 ° C.) for 14 hours (freezing step 2). Subsequently, it was again dehydrated with a reduced pressure dryer (Antarctica thermal insulation, custom-made product) at a temperature of 80 ° C. for 4 hours and dried (dehydration step 2).
The above (freezing step 2) to (dehydration step 2) was repeated three times to obtain a processed ginger product of Experimental Example 2.

[Experiment 3]
A processed ginger product of Experimental Example 3 was obtained in the same manner as Experimental Example 2 except that the refrigeration process 2 was refrigerated for 14 hours (refrigeration process) in a refrigerator (HOSHIZAKI INVERTER) having a temperature of 5 ° C. to 7 ° C. ( The above (refrigeration step) to (dehydration step 2) is repeated three times).

[Experimental Example 4] (Comparative Example)
A processed ginger product of Experimental Example 4 was obtained in the same manner as in Experimental Example 1 except that the rhizome of a large ginger produced in Kochi Prefecture was sliced to about 3 mm.

[Experimental Example 5] (Comparative Example)
A processed ginger product of Experimental Example 5 was obtained in the same manner as in Experimental Example 1 except that the rhizome of large ginger produced in Kochi Prefecture was sliced to about 3 mm.

[Experimental Example 6] (Comparative Example)
A processed ginger product of Experimental Example 6 was obtained in the same manner as in Experimental Example 1 except that the rhizome of large ginger produced in Kochi Prefecture was sliced to about 3 mm.

[Experimental Example 7] (Comparative Example)
As a raw material ginger, a rhizome of a large ginger produced in Kochi Prefecture was cut into about 2 to 4 cm square, and then stored in a freezer maintained at a temperature of −18 ° C. (HOSHIZAKI INVERTER) for 15 hours to obtain a frozen ginger. (Freezing process). 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 dehydrated and dried for 24 hours at a temperature of 80 ° C. (dehydration process) using a dryer (compact food dryer SM7S-EH Co., Ltd., Kihara Seisakusho). A workpiece was obtained.

<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 of moisture content>
About 10 g of sample was kept at 130 ° C. for 1 hour, and then cooled to room temperature in a desiccator. The moisture content (% by weight) was determined from the sample mass before and after heating. In addition, the solid substance in the above "solid substance conversion" means the sample after heating.

Water content = (Sample weight before heating−Sample weight after heating) / Sample weight before heating × 100

(Evaluation results)
Table 1 shows the contents of 6-gingerol and 6-shogaol per 1 g (solid equivalent) of the processed ginger product in each experimental example, the total amount of 6-gingerol and 6-shogaol (6G + 6S), and 6-gingerol. The ratio of 6-shogaol content (6S / 6G) and water content are shown.

  As shown in Table 1, Experimental Example 1 using a bulk material ginger has a much higher 6S content (7.8 mg / g) than Experimental Example 4 using a sliced material ginger. 6G + 6S and 6S / 6G are also found to be large. In particular, it should be noted that the experimental example 1 and the experimental example 4 have a 6S content that is clearly higher than that of the experimental example 1, although there is almost no difference in the 6G content.

  Moreover, it was confirmed that the moisture content can be reduced while increasing 6S / 6G by repeating the freezing process or the refrigeration process and the vacuum dehydration process as in Experimental Examples 2 and 3. Particularly in Experimental Example 2 of the freezing process and the vacuum dehydration process, it was recognized that 6S / 6G can be increased while suppressing the reduction of the absolute amount of 6S and 6G.

  In addition, when Experimental Example 1 (vacuum dehydration, 80 ° C.) is compared with Experimental Example 7 (atmospheric pressure dehydration, 80 ° C.), 6S, 6G content, 6G + 6S, and 6S / 6G are all experiments under reduced pressure dehydration. It can be seen that Example 1 is much larger. That is, 6S and 6G evaporate together with moisture in heat dehydration at normal atmospheric pressure, whereas 6S and 6G evaporation is suppressed in Experimental Example 1.

  As described above, it was confirmed that a processed ginger product containing a large amount of 6-shogaol can be obtained by using lump ginger as a raw material and performing dehydration and drying by vacuum dehydration treatment.

  The processed ginger according to the present invention is useful as a material for body care products, functional foods, supplements and the like.

Claims (4)

A composition containing processed ginger enriched with gingerols (excluding ginger extract),
In the processed ginger product, the content of 6-shogaol is 6.0 mg or more per 1 g (converted to solid matter) of the processed ginger product,
The ratio of the content of 6-shogaol (6S) to 6-gingerol (6G) (6S / 6G) is 2 or more,
A composition having a water content of 30% by weight or less.   The composition according to claim 1, which is a functional food, a food additive, or a supplement.   The composition according to claim 1, which is a cosmetic composition. An extract obtained by using a processed ginger product enriched with gingerols as an extraction raw material,
In the processed ginger product, the content of 6-shogaol is 6.0 mg or more per 1 g (converted to solid matter) of the processed ginger product,
The ratio of the content of 6-shogaol (6S) to 6-gingerol (6G) (6S / 6G) is 2 or more,
An extract obtained by using a processed ginger product having a water content of 30% by weight or less as an extraction raw material.