KR100586399B1 - Preparation of Drink with Extract from Medicinal Plants - Google Patents

Abstract

The present invention relates to a method for preparing a ginger extract by treating the ginger hot water extract with thermamil and biskojim to produce a ginger extract blocked the starch.

In another aspect, the present invention comprises the steps of preparing a ginger extract is blocked by sedimentation of starch by treating the ginger hot water extract with Tamil and Biskojim; The present invention relates to a ginger beverage manufacturing method comprising the step of preparing a ginger beverage by adding 0.5 to 10.0% by weight, based on the total amount of the ginger beverage.

Ginger, Hot Water Extract, Tamil, Biscoim, Precipitation of Starch, Ginger Drink

Description

Preparation of Ginger Extract and Ginger Beverage {Preparation of Drink with Extract from Medicinal Plants}             

Figure 1 shows the iodine number of ginger water extract according to the termamyl treatment concentration.

Figure 2 shows the iodine reaction according to the reaction temperature of ginger water extract and Tamil.

Figure 3 shows the starch decomposition of ginger water extract according to the reaction time of the turmeric.

Figure 4 shows the reduced sugar standard curve using glucose.

Figure 5 shows the reducing sugar measurement according to the viscozyme throughput.

Figure 6 shows the precipitation phenomenon according to the amount of biscozyme added.

Figure 7 shows the measurement of reducing sugars according to the reaction temperature of the biscozyme for ginger water extract treated with Termemil.

Figure 8 shows the measurement of reducing sugars according to the reaction time of the biscozyme to ginger water extract treated with Termemil.

Figure 9 shows the measurement of reducing sugars according to the amylo gluase (amyloglucase) concentration change for the water extracted ginger treated with turmeric.

Figure 10 shows the measurement of reducing sugars according to the amyloglucase reaction temperature for the ginger water extract treated with turmeric.

Figure 11 shows the measurement of reducing sugars according to the amyloglucase reaction time for the ginger water extract treated with Tamil.

Figure 12 shows the measurement of reducing sugars according to the amyloglucase concentration for ginger water extraction treated simultaneously with Termemil and Biscoimim.

Figure 13 shows the ginger hot water extract concentration process chart.

Figure 14 shows a picture of the ginger extract.

Figure 15 shows the growth inhibitory effect of ginger water extract.

Figure 16 shows the antimutagenicity of ginger water extract in Salmonella typhimurium TA98.

Figure 17 shows the antimutagenicity of ginger water extract in Salmonella typhimurium TA100 S.

The present invention relates to a method for preparing a ginger extract by treating the ginger hot water extract with thermamil and biskojim to produce a ginger extract blocked the starch. More specifically, the present invention adds 100-300ppm of teramyl to ginger hot water extract, and then treats 1-60 minutes at 70-96 ° C., then adds 4,000-8,000 ppm of biscozym at 10-60 minutes at 30-70 ° It relates to a method for producing a ginger extract to produce a ginger extract is treated to block the precipitation of starch.

In another aspect, the present invention comprises the steps of preparing a ginger extract is blocked by sedimentation of starch by treating the ginger hot water extract with Tamil and Biskojim; The present invention relates to a ginger beverage manufacturing method comprising the step of preparing a ginger beverage by adding 0.5 to 10.0% by weight, based on the total amount of the ginger beverage.

The domestic ginger market is a high-income crop for farmers that forms a market worth 150 billion won per year (Refer to Agricultural Statistics, National Agricultural Products Quality Management Service, 2001). Proper storage conditions for raw ginger are 13-15 ° C and 90-15% of humidity, resulting in decay due to low temperature damage below 10 ° C, and germination above 18 ° C (see Enmaya, H, Dictionary of Food Science. p. 300. Tokyo, Japan (1981). Therefore, crypt storage cannot be artificially managed, so the corruption rate is considerably high (10-50% within 5 months), and the germination rate during storage after April is high, resulting in a small number of qualitative and quantitative losses (Refer to Lee, SE, Jeong, MC and Chung, TY, Studies on the development of storage technology for ginger.Korea Food Research Institute, El294-0538 (1994)). In addition, in the winter, raw ginger is rarely distributed due to cold conditions, and there are many problems such as generation of decay gas, selection of shipping time, and inconvenience in working. Ginger is very difficult to distribute for a long time in the form of raw ginger because of the above problems. Domestic ginger is used as a raw material for flavoring ginger, ginger tea, herbal medicine and beverage products. Domestic ginger, which is the most used industrially, is the raw material of kimchi, and the form of many daegi is the mainstream. Currently, Jeonbuk and Chungnam account for 91% of Korea's total production, and Jeonbuk produces 19.78% of the country's total production, and more than 50% of Jeonbuk's production is produced in Bongdong. In order to increase farmers' income in Bongdong area, which produces the largest ginger in Jeonbuk-do, Ginger Union's processing plant operates, but most of the production of freeze-dried products is mainly focused on the products of ginger tea and ginger tea. It is true. Therefore, it is required to develop popular varieties that can consume a large amount of ginger.

Ginger-related studies are also described in Ginger's storage methods (Lee, SE, Jeong, MC and Chung, TY, Studies on the development of storage technology for ginger.Korea Food Research Institute, El294-0538 (1994); Choi, Y , H., Lee, SB, So, JD and Lee, GS The effects of storage amount and ventilator size on the quality of ginger during cellar storage, J. Pastharvest Sci. Tech. 2: 195-202 (1995); Etejere, EO and Bhat, RB Traditional and modern storage methods of underground root and stem crops in Nigeria.Turirialba 36: 33-37 (1986) and Oti, E., Okwuolu, PA, Ohiri, VU. And Ghijioke, GO Biochemical changes in ginger rhizomes stored under river sand and under dry grass in pits in the humid tropics.Trop. SCi. 28: 87-94 (1988)) or storage pretreatment (see Yusof, N. Sprout inhibition by gamma irradiation in fresh ginger (Zingiber offcinale) Roscoe) .J. Food Proc.Preserv. 34: 113-122 (1990); Andrew, LS, Cadwallader, KR, Grodner, RM and Chung, HY Chemical and microbial quality of irradiated ground Ginger.Food Sci. 60: 829-832 (1995); Subramanyam, H., Souza, S. and Snvastava, HC Storage behavior of ginger. p. 5. Proc. Symp. Spices-Role Nat'l. Econ., 1st (1962); Pautl, RE, Chen, NJ and Goo, TTC Compositional changes in ginger rhizomes during storage. J. Am. Soc. Hort. Sci. 113: 584-588 (1988); Brown, B.1. Ginger storage in acidified sodium metabisulphite solutions. Food Technol. 7: 153-162 (1972); And Okwuowulu, P, A. and Nnodu, EC Some effects of pre-storage chemical treatments and age at harvesting on the stability of fresh ginger rhizomes. Trop. Sci. 28: 123-125 (1988)) has only been studied, and development of processing technology to enhance the shelf life of ginger (see Shin, A. Evaluation of quality of ginger oleoresin by thermalanalysis, Korean J. Food Sci) Technol. 22: 229-233 (1990), Development of ginger tea manufacturing technology (Jo, KS Factors affecting the nonenzymatic browning and its inhibition during storage of ginger paste.Ph.D.dissertation, Dongguk Univ., Seoul (1994) ), Only the research on the ginger paste manufacturing technology has been reported. In developed countries, however, ginger is used in the form of oleoresin and essential oils, such as ginger soda, ginger candy, ginger tea, and ginger beverage (see: Choi, MS, Kim, DH, Lee). , KH and Lee, YC Effect of additives on quality attributes of minced ginger during refrigerated storage.Korean J. Food Sci.Technol. 34: 1048-1056 (2002)) . Therefore, the development of drinks that can be enjoyed by foreigners by improving the preference of ginger drinks is expected to contribute greatly to the mass consumption of ginger.

Ginger contains about 70 to 79% of carbohydrates and about 40 to 50% of starch. Ginger starch has high gelatinization temperature (75 ~ 85 ℃) and almost no swelling up to 90 ℃. It has similar properties to (cross-linked starch). Therefore, when the beverage is prepared using the ginger extract, the visual sensuality and yield are lowered due to the dissolution and precipitation of the starch contained in the ginger extract. In the manufacture of beverages, the visual sensory effects of sediments are drastically reduced. Therefore, as a method for clarifying turbidity, we developed a method for eliminating turbidity by analyzing each action characteristic by using various enzymes and promoting the consumption of ginger beverages by proving ginger's inherent functionality to create income for farmers. To contribute.

The present invention provides a method for producing a ginger extract to treat ginger hot water extract with thermamil and biskojim to produce a ginger extract blocked the starch.
The present invention provides a method for producing a ginger extract, characterized in that to prepare the ginger extract is blocked by the precipitation of starch by simultaneously treating the turmeric and biskojim to ginger hot water extract.
On the other hand, preferably, the method of preparing the ginger extract is added 200 ppm of thermamil to the ginger hot water extract and treated for 3 minutes at 80 ~ 95 ℃, 4,000 ~ 8,000ppm is added to the biscojim 20 minutes treatment at 40 ~ 60 ℃ It is good to prepare a ginger extract by blocking the precipitation of starch.
In another aspect, the present invention provides a method for producing a ginger drink, characterized in that the ginger extract prepared by adding 0.5 to 10.0% by weight based on the total amount of the ginger beverage.

Ginger was grown in Gosan-myeon, Wanju-gun and purchased from Jeonbuk Ginger Union.Thermamil 120L, Biscoim 120L and Amyloglucase 300L were purchased from Biosys Co., Ltd., and 3,5-salicylic acid was produced by Junsei ( Junsei Chemical, Rochelle's salt and Iodine used Sigma. 2-aminofluorene (2-AF), 3-amino-1,4-dimethyl-5 H -pyrido [4,3- b ] indole (Trp-P-1) used in antimutation testing , Aflatoxin, β-nicotinamide adenine dinucleotide phosphate (NADP), D-glucose 6-phosphate, β-naphthoflavone, phenobarbital, dimethylsulfoxide (DMSO) (USA) Co., Ltd., and other reagents were used at least one grade. Experimental rats (male, Sprague Dawley) were purchased from Korean experimental animals (Daejeon).

After washing with ginger, the soil on the outer surface was completely removed, and then cut at 5 mm intervals. 1kg of fine ginger and 9L of purified water were put in a medicine bath and extracted at 95 ° C. for 2 hours to obtain ginger water extract. In the antimutagenic and cerebral blood flow test, the enzyme-treated filtrate was lyophilized to obtain ginger water extract powder.

Add 1 mL of ginger water extract or ginger water extract treated with turmeric, 1 mL of distilled water and 400 μl of 0.01 N iodine solution (10% KI, 1% I ₂ ), and leave for 5 minutes. The iodine number was measured by measuring the absorbance at 680 nm using UV-1601.

To measure reducing sugars, mix A solution (300 mL of 1% 3,5-nitrosalicylic acid solution with 300 mL of 4.5% NaOH solution, dissolve 255 g of Rochelle salt) and B solution (10 g of Crystal phenol was dissolved in 22 mL of 10% NaOH solution, water was added to make 100 mL, and 6.9 g of NaHSO ₃ was dissolved in 69 ml of this solution) to prepare a reagent. 1 mL of the sample solution and 3 mL of the reagent were added to the test tube, and the mixture was boiled in a boiling water bath for 5 minutes, cooled, and added to 25 mL or 50 mL by adding water. The absorbance was measured at a wavelength of 550 nm in a photo cell with an internal diameter of 1 cm (Ref. 5, Chae Kyu et al., Standard Food Analysis, Geocultural History, p403-404).

As a strain, Salmonella typhimurium TA98 and Salmonella typhimurium TA100 were distributed from the Korea Biotechnology Research Institute Gene Bank (each deposited number is KCTC 2053 and KCTC 2054). It was used after confirming.

Formulation of the S9 fraction was carried out by Ong et al. (Ong, TM, Mukhtar, M., Wolf, CR and Zeiger, E .: Differential effects of cytochrome P450-inducers on promutagen activation capabilities and enzymatic activities of S-9 from rat liver. J. Environ. Pathol. Toxicol ., 4 , 55-60 (1980)), and 200 ± 10 g of 7 week old male (male, Sprague Dawley) as an inducer. Phenobarbital and beta-naphtoflavones were used. The prepared S9 fraction was dispensed into 1 mL of "Nunc tube" and stored at -70 ℃. S9 mix was prepared according to the method of "Ames".

The effect of ginger extract on fungal growth as a test of fungal growth inhibition was determined by methods (Ames, BN and Maron, DM Revised methods for the S. typhimurium mutagenicity test, Mutaion Res ., 113 , 173-215 (1983)). Followed. 0.5 mL of 0.5% S9 mix in a sterile test tube, 50 μl of sample for each concentration, 50 μl of mutant [2-AF (0.6 μg), Trp-P-1 (0.4 μg), AFB ₁ (0.5 μg)], “Oxoid 100 μl of the culture medium (1-2 × 10 ⁹ / mL) cultured overnight in nutrient broth No. 2 (25 g / L) "was mixed and incubated for 20 minutes at 37 rpm at 210 rpm. Dilute this culture with 1/15 M phosphate buffer (pH 7.0) to a concentration of 5 × 10 ³ CFU / mL, then add 100 g of agar (6 g of agar, 5 g / L of NaCl (45 ° C) 2) Add 2 mL of mixture and mix with VBNM (15 g of agar, 920 mL of distilled water, 20 mL of 50 × VB salt, 10 mL of 40% glucose, “Oxoid nutrient broth No. 2 (25 g / L) 50 mL”) It was applied to and incubated for 12 hours at 37 ℃. By counting this, it was compared with the control group without the ginger water extract, and the presence or absence of bacterial growth inhibition was determined.

Mutagenicity and antimutagenicity experiments were carried out using the "preincubation" method which improved the "Ames test" (see Chen ST, Hsu, CY, Hogan, EL, Maricque, H., Balentine, JD A model of focal ischemic stroke in the rat: Reproducible extensive cortical infraction.Stroke 17 (4), 738-743 (1986)). 50 μl of the mutagen at each concentration, 0.5 mL of 0.5% S9 mix, 50 μl of the ginger extract at each concentration, and bacteria culture cultured overnight in “Oxoid nutrient broth” No. 2 (1-2 × 10 ⁹ CFU) / mL, OD 0.4) 100 μl were mixed and shaken at 37 ° C. for 210 minutes at 210 rpm. 2 mL of the top agar containing 0.5 mM histidine and biotin prepared in the culture was mixed and applied on a minimal glucose agar plate (15 g agar, 930 mL sterile water, 20 mL 50 × VB salt, 50 mL glucose). Mutagenicity and antimutagenicity were determined by counting the number of his ⁺ revertant colonies generated by incubating the plate for 48 hours at 37 ° C. The antimutagenic effect (inhibition rate) was calculated by [MS ₁ / (M-So) × 100], and when the mutagen alone was added, the number of return mutants was M, the number of natural return mutants was So, and the mutagen and sample were added. return when the number of mutations is shown attention to S _1. Each experiment was conducted with 2 replicates 2 plates.

Experimental Example 1 Iodine Reaction with Changes in the Tamil Concentration of Ginger Water Extract

 In order to measure the starch content of ginger hot water extract according to the concentration of teramyl, the iodine value of 100 mL of ginger hot water extract to which the turmeric of 0-300 ppm concentration was added is shown in FIG. 1.

Starch was strongly decomposed with the increase in the concentration of thermamil in the extract of ginger water extract. When 10 ppm of thermamil was added, the starch amount decreased drastically, and at the concentration of 200 ppm or more, starch decomposition was slowed down. Therefore, the optimum concentration of thermamil to decompose starch in ginger water extract was determined to be about 200ppm.

Experimental Example 2: Iodine Reaction According to Reaction Temperature of Ginger Water Extract and Tamil

In order to determine the starch decomposition ability of the ginger water extract of the turmeric according to the reaction temperature, the treatment temperature was gradually increased to 50, 60, 70, 80, 90, 95 ℃ in the constant temperature water tank by treating the turmeric (Final 200ppm) with the ginger water extract. The reaction time was 30 minutes. The result is shown in FIG.

The starch degradability of ginger water extract of Teramyl according to the reaction temperature was higher as the reaction temperature was higher, the enzyme activity was almost constant from 70 ℃, and the enzyme activity was the best at 95 ℃. Therefore, it was judged that 80-95 degreeC was the most suitable for the temperature.

Experimental Example 3: Iodine Reaction According to Reaction Time of Ginger Water Extract and Tamil

In order to determine the starch decomposition ability according to the reaction time of ginger water extract and turmeric, the water was treated with turmeric (Final 200ppm) and the reaction time was changed in a 90 ℃ constant temperature water bath, and the result is shown in FIG. 3. The starch degrading power of ginger water extracts by turmeric was shown to decompose starch in a very fast time. Before the reaction time was 2 minutes and 30 seconds, the O.D value was changed as time was changed, but the reaction time was almost unchanged after 2 minutes and 30 seconds. Therefore, it is judged that the reaction time is more than 3 minutes in the treatment of thermamil.

Experimental Example 4: Reducing Sugar Standard Curve Using Glucose

The standard curve of the reducing sugar using glucose is shown in FIG. Glucose was gradually increased from 50 ppm to 500 ppm, and was reduced to 25 mL when measuring reducing sugars. The result is shown in FIG. 4. As the amount of glucose increased, the O.D value increased proportionally.

Experimental Example 5 Reduction of Sugars with Changes in Concentrations of Ginger Water Extract and Biscoim Treated

In order to measure the reducing sugars according to the turmeric-treated ginger water extract and biskozyme concentration, the bisconzyme was gradually increased from 1,000ppm to 20,000ppm and reacted at 50 ° C for 2 hours. This was centrifuged at 300 rpm for 20 minutes to obtain a reaction solution, the reducing sugar was measured, and 50 mL was applied. The result is shown in FIG. 5.

Reducing sugar gradually increased as the amount of Viscozim treatment increased, and it became clear that the turbid ginger extract became clear at the concentration of more than 8,000ppm. Therefore, the proper amount of biscorjim is expected to be 4,000 to 8,000 ppm. However, after treatment with 4,000ppm biskozim, centrifugation (3,000rpm) resulted in good precipitation, and it is possible to add 4,000ppm biskozym when filtered by adsorbent.

Experimental Example 6: Reducing Sugars According to the Reaction Temperature of Tendered Ginger Water Extract and Biscoim

In order to know the reducing sugar measurement value according to the reaction temperature of Termemil-treated ginger water extract and Biscoim, the reaction temperature was 20, 30, 40, by mixing with Termemil-treated ginger water extract with Biskozyme 8,000 ppm (final). The reaction was carried out at 50, 60 and 70 ° C. for 2 hours. The reaction solution was obtained by centrifugation, and 50 mL of reducing sugar was measured. The result is shown in FIG. 7.

At 50 ° C, the enzymatic activity of biscozyme was the best, and the enzymatic activity of biscozyme did not change significantly from 40 ° C to 60 ° C.

Experimental Example 7 Reduction of Sugars According to Reaction Time of Biscozym on Ginger Water Extract Treated with Tamil

In order to measure the reducing sugars according to the reaction time of Termemil-treated ginger water extract and Biscoim, the reaction time was gradually increased from 0 minutes to 60 minutes by mixing with Termemil-treated ginger water extract with Biscomage 8,000ppm (Final). At this time, the reaction temperature was 50 ℃. The reaction solution was obtained by centrifugation, and 50 mL of reducing sugar was measured, and the result is shown in FIG. 8. The O.D value continued for 0 to 20 minutes after the treatment of Viscozim, but after 20 minutes, the O.D value was hardly changed even if the reaction time was increased. Therefore, it is determined that the reaction time is 20 minutes or more at the time of biscorgim treatment.

Experimental Example 8: Reducing Sugars According to the Change of Concentration of Ginger Water Extract and Amyloglucase Treated with Tamil

Amyloglucase was gradually increased from 2,000ppm to 40,000ppm in the turmeric-treated ginger water extract to measure the reducing sugar according to the concentration of amyloglucase added to the turmeric-treated ginger water extract. The reaction was carried out for 30 minutes. This was centrifuged at 300 rpm for 20 minutes to obtain a reaction solution, the reducing sugar was measured, and 50 mL was applied. The result is shown in FIG. 9.

The O.D value of reducing sugar according to the concentration of ginger water extract and amyloglucase treated with thermamil was proportional to the amount of amyloglucase. As the amount of amyloglucase gradually precipitated at 20,000 ppm, the reaction solution of the turbid extract gradually became clear. Therefore, amyloglucase of 20,000 ppm concentration was added to ginger water-treated ginger.

Experimental Example 9: Reduction of Sugars According to the Reaction Temperature of Tendered Ginger Water Extract and Amyloglucase

In order to determine the reducing sugar measurement value according to the reaction temperature of the ginger and the amyloglucase reaction, the turmeric extract was mixed with 2,000ppm (Final) of amyloglucase to 5mL of the turmeric-treated ginger water extract. The reaction was carried out for 30 minutes at 20, 30, 40, 50, 60, 70 ℃. The reaction solution was obtained by centrifugation, and 50 mL of reducing sugar was measured. The result is shown in FIG. 10.

The reaction temperature of amyloglucase was the highest in O.D at 50 ° C, and showed little change between 40 ° C and 60 ° C.

Experimental Example 10: Reducing Sugar Measurement According to the Reaction Time of Amyloglucase in Extracted Ginger Water Treated with Tamil

In order to obtain a reducing sugar measurement value according to the reaction time of turmeric treated ginger and amyloglucase, the reaction time was mixed with 20,000 ppm (final) of amyloglucase in the turmeric treated ginger water extract. From minute to 60 was gradually increased, the reaction temperature was 50 ℃. The reaction solution was obtained by centrifugation, and 50 mL of reducing sugar was used as a measuring solution. The results are shown in FIG. 11. O.D value gradually increased between 0 and 30 minutes, but after 30 minutes, there was no increase. Therefore, the appropriate reaction time for amyloglucase is determined to be 30 minutes or more.

Experimental Example 11: Reduction of Sugars According to Amyloglucase Concentration on Ginger Water Extract Treated with Tamil and Viscose

Reducing sugar value according to amyloglucase concentration was measured in ginger water extract treated with 300 ppm of thermamil and 8,000 ppm of the biscozime, and the dialysis was 100 mL, and the result is shown in FIG. 12.

Reducing sugars measured by amyloglucase for ginger water extracts treated with Teramyl and Biscoimim increased from 20,000ppm and increased in proportion to the amount of amyloglucase, which was 1,195ppm in terms of glucose. These results are interpreted as suggesting the conversion to final glucose by amyloglucase. However, it is not expected that the application of amyloglucasase will be of great help in industrial applications.

Example 1: Preparation of Ginger Extract Concentrate

8 kg of ginger and 32 liters of purified water were heated at 95 ° C. for 2 hours, filtered through 60 mesh, and the ginger extract was treated at 80-95 ° C. for at least 3 minutes using 200 ppm of thermamil and cooled to 50 ° C. After 20 minutes at 40-60 ℃ for more than 20 minutes, the enzyme was inactivated for 15 minutes at 90 ℃ and then added with 0.06% bentonite and the sugar content of the filtrate was 1.5 Bx. And 20% dextrin It was concentrated under reduced pressure to add 60 Bx. Figure 13 is a process chart of the concentration of ginger hot water extract and Figure 14 is a photograph of the ginger extract.

Example 2 Ginger Beverage Composition

The compounding ratio of the ginger beverage prepared by adding 1.460 wt% of the ginger extract concentrate is shown in Table 1. That is, distilled water, sweetener for white sugar and flavor of the product were used as a blended drink, and brown rice concentrate and sugar alcohol, flax, K was used.Glycine, sodium citrate, citric acid and other ascorbic acid were used as seasoning. Calcium carbonate, safflower yellow pigment was used and prepared using ginger flavor to enhance the taste and aroma of ginger.

Raw beverage compounding ratio   Raw material name  Content (% by weight) Ginger Concentrate   1.460 Brown Rice Concentrate   0.30 Flax K   04.50 Baekbaekdan   7.60 Glycine   0.030 Citric acid   0.075 Citric Acid Na   0.040 Vitamin c   0.030 Calcium carbonate   0.030 Safflower yellow   0.030 Ginger flavor   0.150 Purified water  85.755

Example 3: sensory test of ginger drink

The sensory test of ginger beverage was repeated three times with five levels of rating (very bad, bad, normal, good, and very good) by dividing taste and flavor, color, and overall preference in terms of taste and intensity. Significance was tested by "Ducan ^, s multipul range test".

Example 4: Ginger Extract Inhibitory Effect

Antimutagenic activity may be different depending on the test method, the mutant, the bacterial concentration, and the type of bacteria, as well as the presence or absence of the activity. In particular, the antimicrobial activity may reduce the number of cells or cause cell division. The decrease in speed may also result in false positives. Ginger extract has been reported to have antimicrobial properties, and this antimicrobial activity can kill the mycelium, which can be mistaken for showing antimutagenicity. Therefore, in the present invention, Salmonella typhimurium was added by adding ginger water extracts at different concentrations in the state of adding 2-AF, Trp-P-1 and AFB1, respectively, to determine the growth inhibition of the strain. The effects on the growth of TA98 and TA100 were examined, and the results are shown in FIG. 15.

Ginger water extract was gradually increased from 0.1 mg / plate to 3.0 mg / plate. As a result, the maximum concentration indicating growth inhibition was 3.0 mg / plate. This inhibitory effect was similar in TA98 and TA100. Therefore, the antimutagenicity test was conducted at a concentration of 2.0 mg / plate or less, which showed no growth inhibition.

Example 5: Mutagenicity of Ginger Extract

In order to examine the effect of ginger water extract on mutagenesis, the "Ames test" was conducted at 1.0 ug / plate and 2.0 ug / plate, which showed no growth inhibition (Table 2). In Salmonella typhimurium TA98 and TA100, the number of colonies when ginger water extract was added was about the same as the control without adding ginger water extract. From these results, it was determined that the methanol extract itself was not mutagenic.

Mutagenicity of Ginger Water Extract Ginger Extract His ⁺ revertants / plate TA 98 TA 100 Control 15 (± 4) 142 (± 7) 1.0 mg / plate 18 (± 2) 147 (± 9) 2.0 mg / plate 17 (± 1) 156 (± 11)

Example 6: Antimutagenicity of Ginger Extract

2-AF is converted to N-hydroxy-2-aminofluorene_ by sheet chrome P450 (CYP) contained in S9 mix, and this metabolite covalently binds to DNA. In addition, Trp-P-1, a representative heterocyclic amine in bulgogi, is activated by CYP 1A, and activated Trp-P-1 is known to covalently bind to DNA and cause mutations. Aspergillus flavus , a fungus parasitic in soybeans and stored cereals, is known to play a major role in liver cancer by exhibiting DNA-AFB1 binding. To investigate the antimutagenicity of Ginger Water Extract against.

Ginger water extracts were tested for mutagenesis inhibitory effects by adding a concentration of 2.0 ug / plate or less, which is the maximum concentration that does not show growth inhibition and mutagenicity. Trp-P-1, 2-AF and AFB1 in TA98 as an indirect mutagen In the TA100, 2-AF and AFB1 were used, and the results are shown in FIGS. 16 and 17.

When the Trp-P-1, 2-AF and AFB1 were used as mutagens in Salmonella typhimurium TA98, the strain-modifying strain, the minimum concentration of ginger extract 0.1 ug / plate was 17.3, 7.9 and 0.8%, respectively. Mutation inhibitory effect was observed, and the highest concentration of 2.0 mg / plate showed high antimutagenicity of 95.2, 74.4 and 91.0%, respectively. Mutation of 2-AF and AFB1 in Salmonella typhimurium TA100, a base pair-mutant mutant strain, showed 1.6 and 10.4% of mutation inhibition at 0.1 ug / plate, the lowest concentration of ginger extract, respectively. The maximum concentration of 2.0 mg / plate showed high antimutagenicity of 89.8 and 84.0%, respectively. The antimutagenicity increased gradually as the amount of ginger water extract increased.

Ginger contains a large amount of starch and cellulose, so when preparing a beverage, the visual sensuality is sharply degraded due to turbidity caused by the dissolution and precipitation of the starch contained in the ginger extract. Therefore, the development of a method for blocking the formation of sediment produced in the concentrate of ginger hot water extract was carried out using various enzymes to analyze their respective characteristics. Also investigated the functionality of ginger hot water extract prepared by this process.

The optimum concentration of teramyl used in the concentrate preparation process 1 was 200ppm, the reaction temperature was 80 ~ 96 ℃, and the reaction time was more than 3 minutes. The optimum concentration of biscozyme used in process 2 was 4,000∼8,000 ppm, reaction temperature was 40-60 degreeC, and reaction time was 20 minutes or more. At a concentration of 20,000 ppm or more of amyloglucase used in the step 3, the reaction temperature was increased when the reaction temperature was increased at 50 ° C. for 30 minutes or more, but the refining effect was not obvious. Therefore, the processes of steps 1 and 2 were used as the pretreatment process, and the concentrate of ginger hot water extract treated with this process was able to block most of the formation of sediment.

In addition, antimutagenicity was investigated as a function of ginger hot water extract. Antimutagenicity of Ginger water extracts was 2.0 ug per plate and 95.2, 74.4 and 91.0 when Trp-P-1, 2-AF and AFB ₁ were used in Salmonella typhimurium TA98, a strain-modifying strain. It showed high antimutagenicity of% and showed high antimutagenicity of 89.8 and 84.0% when 2-AF and AFB ₁ were used in Salmonella typhimurium TA100. Dose-dependent antimutagenic effects have been shown. These results can impart the value of functional foods that inhibit the activity of carcinogens of heterocyclic amines contained in aflatoxin, which is a fungal poison, or roasted bulgogi.

Claims (3)

Method of producing a ginger extract, characterized in that the ginger hot water extract is simultaneously treated with Tamil and Biskojim to prepare a ginger extract blocked the precipitation of starch. According to claim 1, The ginger extract manufacturing method, 200 ml of teramyl was added to the ginger hot water extract, followed by 3 minutes of treatment at 80-95 ° C., followed by 20 minutes at 40-60 ° C. with 4,000-8,000 ppm of biscozyme to prepare ginger extracts from which starch was blocked. Method of producing a ginger extract, characterized in that. Method for producing a ginger drink, characterized in that the ginger extract prepared in claim 2 by adding 0.5 to 10.0% by weight based on the total amount of the ginger drink.

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