JP5086590B2 - Method for stabilizing storage of gingerol - Google Patents

Description

The present invention relates gingerol storage stabilizing method contained in di Ngeroru containing water-soluble composition.

  Gingerol, gingerone, gingerol, and the like are known as the main active ingredients of ginger, and attention is particularly focused on the antioxidant action, blood flow raising action, adipocyte differentiation promoting action, etc. of gingerol. In recent years, the importance of health has increased further due to high interest in health.

  Ginger containing gingerol is an important plant that is used not only for medicinal purposes but also for food as a spice. As a pharmaceutical, it is used as a raw material for digestives, laxatives, antitussives, and antacids. As food, it is used in seasonings, soft drinks, alcoholic beverages, confectionery, etc., and as a flavoring agent for cosmetics.

  However, it is known that gingerol, which is the active ingredient, is easily converted to gingerol or gingerone under heating or acidic conditions, and it is difficult to maintain stable quality. On the other hand, Patent Document 1 discloses a ginger extract preparation containing a ginger extract and at least one stabilizing aid selected from the group of proton capture substances. Polyvinyl pyrrolidone series is shown as the proton trapping substance.

  On the other hand, in patent document 2, the manufacturing method of the animal and plant water-soluble extract is shown. In this publication, an animal and plant extract obtained by extraction with an aqueous ethanol solution of 50% by weight or more, adding water to the extracted extract or its concentrated solution, removing the water insoluble matter produced, and concentrating the resulting aqueous solution. Furthermore, the animal and plant extracts produced by adding at least one selected from polyhydric alcohols, saccharides or heated reaction products thereof, and sugar / amino reaction products to the animal and plant extracts exhibit extremely excellent transparent stability, and It is disclosed to maintain a favorable balance of aroma and flavor over a long period of time. However, it does not mention acid resistance and heat resistance.

Japanese translation of PCT publication No. 2005-511641

Japanese Patent Laid-Open No. 08-308529

  In conventional methods, when added to foods and drinks and cosmetics, it has been difficult to maintain a stable state of gingerol, which is an active ingredient thereof.

The present invention is in view of the above problem, and an object thereof is to provide a storage method for stabilizing gingerol the content Suruji Ngeroru containing water-soluble composition which is an active ingredient of ginger.

In the present invention, in order to solve the above-mentioned problems, as a result of extensive studies, gingerol dissolved in water-containing ethanol or a gingerol-containing water-soluble composition in which a gingerol-containing material and a heated reaction product of saccharides are combined are used. A storage stabilization method has been found, and the present invention has been completed based on such knowledge.

The present invention according to claim 1 is a method for preservation and stabilization of gingerol contained in a gingerol-containing water-soluble composition obtained by dissolving gingerol or a gingerol-containing substance and caramel , which is a heat-treated product of sugar, in hydrous ethanol. The ethanol content is less than 50% by volume and 10% by volume or more, and the gingerol or gingerol-containing material is contained as 0.01-1.0% by weight of the gingerol-containing water-soluble composition as 6-gingerol, Caramel , which is a heat-treated product of the saccharide , is contained in an amount of 0.01 to 10% by weight with respect to the gingerol-containing water-soluble composition, and the residual rate of gingerol in the gingerol-containing water-soluble composition in an acidic region having a pH of 7.0 or less, It is characterized by being 80% or more for at least 30 days at 40 ° C.

The present invention described in claim 2 is characterized in that, in the invention of claim 1, the gingerol-containing water-soluble composition is heat-treated at 80 ° C. for 30 minutes .

The invention according to claim 3 is the invention according to claim 1 or 2, wherein the gingerol-containing material is derived from ginger .

In the present invention, the heat reaction product of gingerol or gingerol-containing material and saccharide is dissolved in water-containing ethanol and blended with food or drink or cosmetics, which is a problem with the conventional gingerol-containing material, and heat treatment and storage in the acidic region improve the lack stability, it is possible to obtain conveniently the food products and cosmetics gingerol storage stabilization method having excellent stability in heat treatment and acidic regions contain the. By this, it will be available in a wide range of foods, cosmetics, health function of gingerol.

  Hereinafter, the present invention will be described in detail.

The method for storage and stabilization of gingerol of the present invention according to claim 1, wherein the gingerol or gingerol-containing material and the heat-treated product of sugars have an ethanol content of less than 50% by volume and 10% by volume or more,
The gingerol or gingerol-containing material is contained as 6-gingerol in an amount of 0.01 to 1.0% by weight with respect to the gingerol-containing water-soluble composition, and the heat-treated product of the saccharide is 0.01 to 10% by weight with respect to the gingerol-containing water-soluble composition. The residual ratio of gingerol in the gingerol-containing water-soluble composition in the acidic region having a pH of 7.0 or less is such that the residual ratio of gingerol is 80% or more for at least 30 days at 40 ° C. , contains gingerol containing water-soluble composition in food products and cosmetics, it exerts an excellent effect on the heat resistance and acid resistance. Here, the acid resistance say, p H is good that gingerol residual ratio at 7.0 or less in the acidic range is at least 30 days more than 80% at 40 ° C. conditions, all areas of the strongly acidic from weakly acidic Although it is included, it is more effective that the pH is 5.0 or less, and further that the residual ratio of gingerol is 80% or more at pH 3.5 or less. The heat resistance means that the residual rate of gingerol after heat treatment is 80% or more for at least 30 days under the condition of 40 ° C., and heat treatment does not limit the heating time and method, for example, 80 ° C., It is also effective for heating for 30 minutes, and further for heating at 120 ° C. for 30 minutes or more.

  Gingerol is a component contained in ginger (Zingiber officinale Roscoe), and includes 6-gingerol, 8-gingerol, 10-gingerol and the like. It is not limited whether it is a natural product or a synthetic product.

With the gingerol-containing material, any processed product can be used as long as it is a raw material containing gingerol. Among them, as described in claim 3 , it is preferable if it is derived from ginger and contains gingerol. The form of ginger is not particularly limited, and examples include fresh raw materials, juice, frozen products, dried products, oleoresin, ginger and dried rice cake. Further, the dried product can be a dried product obtained by drying fresh raw materials by hot air drying, freeze drying, vacuum drying, sun drying, etc., and the drying method is not limited. Oleoresin is obtained by extracting ginger with an organic solvent such as ethanol, removing the solvent, and concentrating. Ginger and pomegranate are the names of ginger in Kampo, ginger is the dried rhizome of ginger, and ginger is dried after boiled and steamed ginger. Moreover, the production area, variety, cultivation time, storage method, etc. of ginger are not limited. Furthermore, it does not limit either the new ginger or the parent ginger. As the site, rhizomes, buds, stems, etc. can be used. The rhizomes are used for processing such as gully and candied after molting, and the skin portions that have been conventionally discarded can also be used.

The amount of gingerol or gingerol-containing material in the gingerol-containing water-soluble composition is 0.01 to 1.0% by weight as 6-gingerol relative to gingerol-containing water-soluble composition as described in claim 1 . Preferably it is 0.05 to 0.4 weight%, More preferably, it is 0.07 to 0.2 weight%. When blending gingerol excluding 6-gingerol, the amount is 0.01 to 1.0% by weight as gingerol based on the blending amount of 6-gingerol with respect to the gingerol-containing water-soluble composition.

The heat-treated saccharide is a heat-treated edible carbohydrate such as sugar, glucose, invert sugar, starch hydrolyzate, or molasses. In the medium is preferably what is referred to as caramel In general, caramel colloidal properties, charge characteristics vary by the process, not particularly limited to the type. It is more preferable to use caramel having excellent acid resistance. Moreover, although the caramel is adjusted by the heat processing of saccharides, the intermediate | middle stage can also be used. The blend of the heat-treated saccharide in the gingerol-containing water-soluble composition is 0.01 to 10% by weight based on the gingerol-containing water-soluble composition as described in claim 1. Preferably it is 0.05 to 2.0 weight%, More preferably, it is 0.1 to 1.0 weight%.

As described in claim 1 , the ethanol content of the water-containing ethanol used in the gingerol-containing water-soluble composition is preferably less than 50% by volume. More preferably, it is 10 to 40% by volume.

As a method for producing di Ngeroru containing composition by dissolving the gingerol or gingerol inclusions aqueous ethanol, and a method of adding a saccharide Cook after removal of the insoluble components. Although the dissolution method is not particularly limited, 2 to 1000 parts by weight of water-containing ethanol having an ethanol concentration of less than 50% by volume is added to 1 part by weight of gingerol or gingerol-containing material, and gingerol is dissolved in the water-containing ethanol for 1 to 48 hours. Let When a fresh raw material having a high water content is used as the gingerol-containing material, it is necessary to adjust the concentration at the time of dissolving water-containing ethanol to be less than 50% by volume in consideration of the water derived from the raw material. In the case of an ethanol concentration exceeding 50% by volume, components having high fat solubility are dissolved in hydrous ethanol, which is not preferable. On the other hand, an ethanol concentration lower than 10% by volume is not preferable because the recovery rate of gingerols is remarkably reduced. Examples of the method for removing insoluble components include methods such as cooling fractionation, centrifugation, filter paper filtration, and diatomaceous earth filtration, and combinations of these methods, but are not particularly limited. Further, the method for adding the heat-treated saccharide to the gingerol-containing water-soluble composition is not limited to a specific stage of the production process, but it is desirable to add it after the process of removing insoluble components. A gingerol-containing water-soluble composition can be obtained by the above production process. Gingerol-containing water-soluble composition further includes glucose, fructose, sucrose, sorbitol, dextrin, licorice extract, lactose, glycerin, glycerin fatty acid ester, polyglycetine fatty acid ester, sucrose fatty acid ester, gum arabic, carrageenan, casein, It can be produced by appropriately blending gelatin, amino acids, salts, fragrances, preservatives and the like used as usual food ingredients. In addition, hydrocarbons, fatty acids, higher alcohols, esters, various surfactants, preservatives, etc., which are used as normal cosmetic raw materials, or normal pharmaceutical raw materials are appropriately blended Can be manufactured.

  The gingerol-containing water-soluble composition thus obtained has heat resistance and acid resistance, and is completely dissolved by adding it to foods, beverages, cosmetics or pharmaceuticals. It does not occur and it is possible to maintain transparency.

The food product containing a di Ngeroru containing water-soluble composition, for example, grain processing products, processed soybean products, fat processed products, processed meat products, processed marine products, vegetables, fruit processed products, dairy products, confectionery, alcohol Although a drink, a taste drink, a seasoning, etc. are mentioned, it is not limited to these illustrations. It is also possible to form tablets. Although the addition amount to various food / beverage products is not specifically limited, The range of 0.01 to 5 weight% is preferable. More preferably, it is 0.1 to 3% by weight.

As cosmetics containing a water-soluble composition containing gingerol, various products such as basic cosmetics, makeup cosmetics, hair cosmetics, bathing agents, etc. can be used as raw materials or processing intermediates thereof. However, it is not limited to these examples.

Examples of pharmaceuticals containing a gingerol-containing water-soluble composition can be used for , for example, medical agents, digestive agents, enzyme agents, analgesics, antiemetics, ointments, etc., but are not limited to these examples. . The ratio of the water-soluble composition containing gingerol to be incorporated into various cosmetics or pharmaceuticals is not particularly limited, but is preferably in the range of 0.01 to 20% by weight. More preferably, it is 0.1 to 10% by weight.

  Hereinafter, embodiments of the present invention will be described based on specific examples, but the present invention is not limited to these examples.

  The 6-gingerol content of the gingerol-containing composition adjusted under each condition was measured under the HPLC conditions shown below. The standard product of 6-gingerol was purchased from Wako Pure Chemical Industries. As the column, Inertsil ODS-2 (4.6 mm I.D. × 250 mm) was used. The eluent was acetonitrile-water (70/30, V / V) with a flow rate of 0.8 mL. Detection was performed with an ultraviolet absorption of 280 nm.

<Example 1>
(Gingerol-containing water-soluble composition)
Using water-containing ethanol with varying ethanol concentration (volume%) as solvent, Ginger oleoresin (Gibodan Japan Co., Ltd.) and Caramel CD (Ikeda Saccharification Co., Ltd.) added each (% by weight) ) Was formulated as follows to produce a gingerol-containing composition. Each composition was diluted to 1% with a pH 3.0 buffer to check for turbidity and gingerol content. Further, after heating at 80 ° C. for 30 minutes, the presence of turbidity and the gingerol content after storage at 40 ° C. for 30 days were confirmed. In addition, only when the amount of caramel added was 10% by weight, 0.1% was added to the pH 3.0 buffer solution, and the same evaluation as above was performed.

  As shown in Table 1, with respect to water-containing ethanol with an ethanol concentration of less than 50% by volume, regardless of the amount of 1-12% oleoresin added, the addition of caramel CD can be dissolved stably in the acidic range and heated. Even when added, gingerol was not reduced, and a highly stable gingerol-containing water-soluble composition was obtained.

<Example 2>
(Production example using ginger oleoresin)
10 g of ginger oleoresin was dissolved in 1000 g of 40 vol% ethanol, and insoluble matters were removed by centrifugation. 10 g of caramel CD was added to the obtained supernatant to obtain 983 g of gingerol-containing water-soluble composition. As a result of measuring the 6-gingerol content of the prepared gingerol-containing composition, it was 0.105% by weight.

<Comparative Example 1>
As Comparative Example 1, a gingerol-containing composition was obtained in the same manner as in Example 2 except that no caramel was added.

<Comparative example 2>
As Comparative Example 2, 1.0 g ginger oleoresin was dissolved in 100 g 40% by volume ethanol, 0.1 g citric acid was further added (pH 3.4), and then insoluble matter was removed by centrifugation to remove gingerol. A containing composition was obtained.

<Comparative Example 3>
As Comparative Example 3, 1.0 g of ginger oleoresin was added to a mixture of 10 g polyglycerol fatty acid ester (HLD10 manufactured by Mitsubishi Chemical Foods), 30 g glycerol and 60 g water heated to 65 ° C., emulsified with a homomixer, and centrifuged. A gingerol-containing composition was obtained by removing insolubles by separation.

<Example 3>
(Heat resistance test)
1% of the gingerol-containing water-soluble composition of Example 2 and the gingerol-containing compositions of Comparative Examples 1 to 3 were added to a Brix12, pH 3.0 sugar solution, heated at 120 ° C. for 2 hours, and then After standing at 40 ° C. for 30 days, the gingerol content was measured at each stage.

  As shown in Table 2 above, in the heat treatment at 120 ° C. for 2 hours and subsequent storage, Example 2 was able to maintain a residual rate of 80% or more, and further maintained transparency. In 1-3, it was confirmed that the residual ratio of gingerol was lowered to 80% or less and further turbidity was generated.

<Example 4>
(Acid resistance test)
1% of the gingerol-containing water-soluble composition of Example 2 and the gingerol-containing composition of Comparative Example 1 were added to 100 ml of water and a citrate-phosphate buffer solution having a pH of 2.2 to 6, followed by heat treatment (105 ° C., 10 minutes) and then stored at 40 ° C. for 30 days. Stability and acid resistance in the acidic region were confirmed. The stability results are shown as the residual rate immediately after adjustment.

  As shown in Table 3 above, Example 2 was able to maintain a stable storage state with a residual rate exceeding 80% in a buffer solution having a pH of 2.2 to 7.0. In Comparative Example 1, the remaining rate generally fell below 80%. In both cases, the residual ratio was poor in the alkaline state.

<Example 5>
(Production example using dry ginger powder)
It was produced using ginger dry powder instead of oleoresin. Gingerol was dissolved in hydrous ethanol by adding 5 kg of 40 volume% ethanol to 1 kg of dried ginger powder obtained by drying and crushing ginger, and stirring for 1 hour. Solid-liquid separation was performed using a centrifugal separator to obtain 3.31 kg as a supernatant. To the supernatant, 33 g of Caramel S (manufactured by Ikeda Saccharification Co., Ltd.) was added to obtain a water-soluble composition containing gingerol. As a result of analyzing the 6-gingerol content, it was 0.083% by weight.

<Example 6>
(Production example using ginger juice residue)
A commercially available gingerol-containing water-soluble composition was produced using the juice residue after washing the commercially available ginger rhizome, pulverizing it with a crust and squeezing it with a filter cloth. To 1 kg of squeezed residue (water content 81%), 2 kg of 60% ethanol was added, and the mixture was stirred regularly for 3 hours to obtain an ethanol concentration of about 43% by volume when gingerol was dissolved. In order to remove the insoluble matter from the lysate, it was passed through a filter paper having a pore size of 1 μm using a filtration device to obtain 2.26 kg as a filtrate. 20 g of caramel CD was added to the filtrate to obtain a water-soluble composition containing gingerol. As a result of analyzing 6-gingerol content, it was 0.135% by weight.

<Example 7>
(seasoning)
Using the gingerol-containing water-soluble composition obtained in Example 2, the following foods and drinks were prepared, and the foods and drinks were evaluated.
Mix 0.5g gingerol-containing water-soluble composition, 12g thick soy sauce, 1.5g mirin-style seasoning, 40g 5% bonito soup, 0.6g salt, 3.8g white sugar, 41.6g water, cool to 85 ° C and cool. Noodle soup was produced.
As a result of the sensory evaluation of the noodle soup, the noodle soup was free of turbidity and became a good product with a ginger flavor.

<Example 8>
(Beverage)
Using the gingerol-containing water-soluble composition obtained in Example 2, the following foods and drinks were prepared, and the foods and drinks were evaluated.
2 g of gingerol-containing water-soluble composition, 10 g of starch syrup, and 188 g of carbonated water were mixed to produce a carbonated beverage.
The result was a ginger ale with a strong ginger flavor. Ten subjects took about 100 ml of the beverage, and all subjects experienced the body temperature increasing effect of this beverage in a relatively short time within 10 minutes after drinking.

<Example 9>
(lotion)
The following cosmetics were prepared using the gingerol-containing water-soluble composition obtained in Example 2, and the cosmetics were evaluated.
A lotion was prepared by mixing 5 g of a gingerol-containing water-soluble composition, 10 g of glycerin, 0.1 g of citric acid and 100 g of purified water.
The adjusted lotion was applied to the skin of 10 subjects. As a result, there were eight subjects who felt that the increase in skin temperature was experienced, and others felt that blood circulation on the skin surface was promoted.

Claims (3)

A method for stabilizing the storage of gingerol contained in a water-soluble composition containing gingerol or a gingerol-containing water-soluble composition obtained by dissolving caramel , which is a heat-treated product of gingerol or gingerol, in water-containing ethanol,
The water-containing ethanol has an ethanol content of less than 50% by volume and 10% by volume or more,
The gingerol or gingerol-containing material is contained as 0.01-1.0% by weight of the gingerol-containing water-soluble composition as 6-gingerol, and the caramel , which is the heat-treated product of the sugar , is 0.01-1.0% of the gingerol-containing water-soluble composition. 10% by weight,
A method for storage and stabilization of gingerol, wherein the residual rate of gingerol in the gingerol-containing water-soluble composition in the acidic region having a pH of 7.0 or less is 80% or more at 40 ° C for at least 30 days. The method for stabilizing storage of gingerol according to claim 1, wherein the water-soluble composition containing gingerol is heat-treated at 80 ° C for 30 minutes. The method for storage and stabilization of gingerol according to claim 1 or 2, wherein the gingerol-containing material is derived from ginger.