JP7086437B1 - ショウガ加工物の製造方法、及びショウガ加工物 - Google Patents
ショウガ加工物の製造方法、及びショウガ加工物 Download PDFInfo
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 235000002020 sage Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007909 solid dosage form Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
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- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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- Biotechnology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Physiology (AREA)
- Animal Husbandry (AREA)
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- Botany (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
生ショウガを厚み2mm~5mm程度に薄切りし、熱風乾燥機を使用して70~85℃で12時間乾燥させた。乾燥させたショウガを、公知の過熱水蒸気による焼成機により加熱した。当該焼成機は、ボイラーから供給された過熱水蒸気を過熱する第1ヒータを配置した第1加熱室と、ボイラーから供給された過熱水蒸気を過熱する第2ヒータを配置した第2加熱室と、第1加熱室及び第2加熱室を連通するように配置された無限軌道(ベルトコンベア)と、第1加熱室と第2加熱室を内蔵する筐体部と有する。第1加熱室の前の区画と、第2加熱室の後の区画では、飽和水蒸気を無限軌道に噴射することで、第1加熱室と第2加熱室の熱が焼成機の外に漏洩しないようにされている。上記の乾燥させたショウガを無限軌道に乗せて、第1加熱室、第2加熱室の順に通過させることで加熱処理を実施した。第1加熱室内の温度は260℃であり、第1加熱室を上記の乾燥ショウガが通過するのに75秒間を要する、第1加熱室内の温度は320℃であり、第2加熱室を上記の乾燥ショウガが通過するのに75秒間を要する。乾燥ショウガは、260℃で75秒間加熱され、そのまま乾燥ショウガを冷却することなく320℃で75秒間加熱する。
生ショウガを厚み2mm~5mm程度に薄切りし、この生ショウガを後述する方法で製造した蓬の発酵液に2日間浸漬して引き上げて、熱風乾燥機を使用して75~90℃で12時間乾燥させた。これをフードプロセッサーで粉砕して、比較例1に係る乾燥ショウガとした。
[比較例2]
乾燥させたショウガを、260℃に設定した過熱水蒸気式の焼成機で600秒間加熱し、加熱したショウガを室温の環境下で放熱して、室温に戻して、これを比較例2に係るショウガ加工物とした。この点以外は、実施例1と同様の方法により、ショウガ加工物を製造した。これをフードプロセッサーで粉砕して、比較例2に係るショウガ加工物とした。
乾燥させたショウガを、300℃に設定した過熱水蒸気式の焼成機で300秒間加熱し、加熱したショウガを室温の環境下で放熱して、室温に戻して、これを比較例3に係るショウガ加工物とした。この点以外は、実施例1と同様の方法により、ショウガ加工物を製造した。これをフードプロセッサーで粉砕して、比較例3に係るショウガ加工物とした。
乾燥させたショウガを、260℃に設定した過熱水蒸気式の焼成機の第1加熱室で150秒間加熱し、ショウガを焼成機の外に取り出すことなく、そのまま320℃に設定した第2加熱室で150秒間加熱した。この点以外は、実施例1の方法と同様の方法により、比較例4に係るショウガ加工物を製造した。これをフードプロセッサーで粉砕して、比較例4に係るショウガ加工物とした。
実施例1の方法で使用したのと同様の乾燥させたショウガを、200℃に設定した過熱水蒸気式の焼成機で720秒間加熱し、いったん焼成機の外にショウガを取り出して、室温に至るまで放熱した。この放熱には長い時間を要した。その後、320℃に設定した過熱水蒸気式の焼成機で120秒間加熱して、比較例5に係るショウガ加工物を製造した。これをフードプロセッサーで粉砕して、比較例5に係るショウガ加工物とした。
実施例1又は各比較例に係るショウガ加工物又は乾燥ショウガについて、高速液体クロマトグラフ法によって、6‐ジンゲロール、8‐ジンゲロール、10-ジンゲロール、6-ショウガオールの含量(mg/g)求めた。結果を表1に示す。高速液体クロマトグラフ法(HPLC)による分析の条件は、以下の通りである。なお、上記含量は、固形のショウガ加工物1g又は乾燥ショウガ1g当たりに含まれる6-ジンゲロール等の各成分の質量(mg)に換算して示す。
検出器波長:228nm
カラム:C18 逆相カラム(4.6×150mm、Cosmosil 5C18-MSII、ナカライ製)
移動相:A液-トリフルオロ酢酸を0.05容量%含むように調製した30容量%アセトニトリル溶液
B液-トリフルオロ酢酸を0.05容量%含むように調製した90容量%アセトニトリル溶液
流速:移動相A、移動相Bの合計で毎分1.0mL
カラム恒温槽の温度:40℃
移動相溶液の混合比(グラジエント):
0分から20分においては、A液100%からA液10%に混合比を直線的に変化させる。20分から30分においては、A液10%に維持する。
試料注入量10μL
上記の方法により製造した蓬発酵液で処理した実施例1に係るショウガ加工物について、以下の方法によりHPLC法により、固形のショウガ加工物100g当たりに含まれるα-カロテンの含量(μg/100g)、β-カロテンの含量(μg/100g)の含量を分析した。
測定機器:LC-20AD(株式会社島津製作所)
検出器:紫外可視吸光光度計SPD-20AV(株式会社島津製作所)(455nm)
カラム:Interteil ODS-4 5μm(直径4.6mm、長さ250mm、ジーエルサイエンス株式会社)
移動相:アセトニトリル:メタノール:テトラヒドロフラン:酢酸=55:40:5:0.1の混液であり、0.05g/Lのdl-α-トコフェロールを含有する液体を使用
流速:1.5mL/分
カラムの温度:40℃
レチノール活性当量(μg/100g)=1/12×β-カロテン(μg/100g)+1/24×α-カロテン(μg/100g)
上記の蓬の発酵液に浸漬した実施例1に係るショウガ加工物と、比較のために後述する方法で製造した比較例6に係るショウガ加工物について、芽胞数、乳酸菌、枯草菌、及び放線菌、それぞれの菌数を求めた。芽胞数及び菌数は、ショウガ加工物1g当たりの菌数(colony forming unit:cfu)である。
上記の実施例1に係る方法で製造したショウガ加工物を上記の蓬の発酵液に浸漬したものを4カ月間にわたって服用した。内視鏡により回腸末端部を観察した。その結果、服用前は均一な高さであった絨毛に変化が見られた。具体的には、服用後においては、絨毛の高さが高低の不揃いになり絨毛の表面積が増大していた。また、服用後においては、回腸末端部の腸管の粘膜固有層にリンパ球の浸潤が認められた。
Claims (3)
- 2~5mmの薄切りにした生ショウガの乾燥物を、240~280℃の温度で40~120秒間加熱し、その後、1回目の加熱で加熱したショウガの乾燥物を冷却せずに、290~350℃の温度で40~120秒間加熱する工程を有するショウガ加工物の製造方法。
- 請求項1に記載の製造方法で得られた乾燥状態のショウガ加工物を、
蓬の発酵液と、ビタミン類及びミネラル分からなる群より選ばれる1種以上の成分と、乳酸菌、酵母菌、光合成細菌、放線菌、麹菌、枯草菌、及び納豆菌のうちいずれか一種以上の菌とを含有する液体に浸漬する工程を有する請求項1に記載のショウガ加工物の製造方法。 - 請求項1又は2に記載の方法で製造されたショウガ加工物を動物に摂取させる工程を含む動物の飼育方法。
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