KR20190054814A - Method for preparing extract of Ginger comprising High Pressure/Enzymatic reaction step and Active ingradients increased Ginger extract prepared by the same - Google Patents

Abstract

The present invention relates to: a method for manufacturing a ginger extract comprising a high pressure/enzyme treatment step; and a ginger extract having an increased amount of active components manufactured by the same. The method for manufacturing the ginger extract comprising the high pressure/enzyme treatment step and the ginger extract having the increased amount of active components manufactured by the same according to the present invention have low extraction yield. Therefore, unlike existing ginger extracts, which are limited in utilization, various kinds of usable components are increased, thereby being able to widen industrial application of ginger.

Description

[0001] The present invention relates to a method for preparing a ginger extract comprising a high pressure / enzyme treatment step and an increased ginger extract prepared by the method,

The present invention relates to a process for producing ginger extract comprising a high pressure / enzyme treatment step and an increased ginger extract produced by the process.

Ginger (Zingiber officinale Roscas) is a perennial herbaceous plant belonging to the genus Zingiberaceae which is widely distributed in Southeast Asia and is mainly used for edible use. It has a unique spicy and fragrant spice to be. Domestic production of ginger is about 32,000 tons as of 2014, which is only 1.3% of total seasoning vegetables. However, the market size is about 200 billion won, which is very profitable high-income crop compared to the cultivation area and the number of farmers. The domestic ginger food industry accounts for 50% of the total sales of ginger and peeled ginger, accounting for 40% of refrigerated ginger and the remaining 10% is processed by ordinary ginger processing products.

The roots of Zingiber plant, which contains ginger and ginger, are widely used in folk remedies for the treatment of stomach pain, nausea, vomiting, epilepsy, sore throat, cough, bruises, scars, wounds, eye disease, liver disease, rheumatism, muscle pain, , Fever, malignant tumors, and boils. In recent years, ginger has been under scientific research related to the efficacy of ginger in the field of medicine.

The main active ingredient of ginger is oleoresin, which contains essential oil and hot ingredient. Essential oils are effective in treating colds, headaches, arthritis and mental illnesses. Gingerol, gingerone and shogaol, which are the pungent components of oleoresin, are known to be highly antioxidant . In addition, physiologically active ingredients of ginger have been reported to exhibit antimicrobial action, anti-inflammatory action, serum cholesterol lowering effect, tumor suppression, anti-inflammatory action and the like. In particular, ginger's oleoresin, gingerol, ) To activate the function of the immune system, which has the effect of enhancing the immunity of ginger has also been related.

With growing economic growth and national income, interest in health and longevity is growing rapidly and interest in securing safe food is also rising. Therefore, studies have been focused on the search for active substances derived from natural products that have useful physiological activities and have no side effects. In particular, studies on antimicrobial, anti-aging, adult disease prevention, immune enhancement, And ginger has also been actively studied. However, since ginger contains 40 ~ 60% of starch as a whole and its fiber content is higher than other spices, not only the yield of the ginger is low but also most of the starch remains in the juice of the ginger. There is a difficulty in utilizing it, and a technique for decomposing and removing starch is required.

Recently, food high pressure technology has been aimed at pasteurization and sterilization of conventional food, but it has advantages such as rapid pressure permeation into food and reduction of particle size of food ingredient, and at the same time, destruction of useful ingredient Research is underway to expand the scope of application. The high-pressure treatment technology can dissolve and extract functional food ingredients, cosmetics, pharmaceutical raw materials, and the like with low molecular weight without destroying or loss of useful components, and thus it can be utilized as a high-value physiologically active substance production technology, and is attracting attention in the food industry. Korean Patent Laid-Open Publication No. 10-2013-0028564 discloses a method of extracting useful components of ginseng by treating with enzymes under high-pressure conditions. However, in order to increase useful components, an enzyme treatment method under high- Enzyme treatment) have not been reported.

Thus, the present inventors have completed the present invention by establishing a method for producing ginger extract having increased oil content by using high pressure / enzyme treatment in order to increase the yield of useful components from ginger.

Korean Patent Publication No. 10-2013-0028564

It is an object of the present invention to provide a method for producing ginger extract comprising a high pressure / enzyme treatment step and an increased ginger extract produced by the method.

In order to accomplish the above object, the present invention provides a method for producing ginger comprising: 1) treating ginger with cell wall degrading enzyme under high pressure; 2) treating the ginger treated with the cell wall degrading enzyme of step 1) with starch hydrolyzing enzyme; And 3) obtaining an extract from ginger treated with the starcholytic enzyme of step 2).

The present invention also provides a ginger extract prepared by the above method.

The method for producing ginger extract containing the high pressure / enzyme treatment step according to the present invention and the ginger extract having an increased amount of the oily ingredient produced by the method according to the present invention, unlike the conventional ginger extract having a low yield and thus limited utilization, .

FIG. 1 is an example of a high pressure / enzyme treatment method of ginger according to an embodiment of the present invention.
2 to 5 show the results of comparison of the water-solubility characteristics of the ginger extracts according to the types of enzymes. (CON: 100 캜 / 2 hours heating group, HP: high pressure / enzyme treatment group, WB: enzyme single treatment group, Cell: Cellulast 1.5 L FG, Pec: Pectinex Ultra SP-L, Vis: Viscozyme L, Cell + Vis: Celluclast 1.5 L FG and Viscozyme L, Pec + Vis: Pectinex Ultra SP-L and Viscozyme L)
Figure 2: Water solubility index (WSI)
Figure 3: Water absorption index (WAI)
Figure 4: Total sugar (TS)
Figure 5: Reducing sugar (RS)
Figs. 6 to 7 show the results of comparison of useful components of ginger extracts by enzyme type.
Figure 6: Total polyphenol (TP) content
Figure 7: Total flavonoids (TF)
8 shows the results of comparison of the index components of ginger extracts by enzyme type. (A: total surface component content, Gingerol content, C: Shogaol content)
9 to 12 show the results of comparison of the water-solubility characteristics of the ginger extracts by the time of enzyme treatment.
Figure 9: Water Solubility Index (WSI)
Figure 10: Water absorption index (WAI)
Figure 11: Total (TS)
Figure 12: Reducing sugar (RS)
Figs. 13 to 14 show the results of comparison of useful components of ginger extracts by enzyme treatment time.
Figure 13: Total polyphenol content (TP)
Figure 14: Total flavonoid content (TF)
15 shows the results of comparison of the index components of the ginger extract with respect to the enzyme treatment time. (A: total surface component content, Gingerol content, C: Shogaol content)
FIG. 16 shows the results of comparison of the water-solubility characteristics of ginger extracts by enzyme treatment temperature. (WSI), B: water absorption index (WAI), C: total sugar (TS), D: reducing sugar (RS)
Fig. 17 shows the results of comparison of useful components of the ginger extract according to the enzyme treatment temperature. (A: total polyphenol content (TP), B: total flavonoid content (TF))
18 shows the results of comparison of the index components of the ginger extract with respect to the enzyme treatment temperature. (A: total surface component content, Gingerol content, C: Shogaol content)
FIG. 19 shows the results of comparison of the water-solubility characteristics of the ginger extract according to the enzyme treatment pressure. (WSI), B: water absorption index (WAI), C: total sugar (TS), D: reducing sugar (RS)
FIG. 20 shows the results of comparison of useful components of the ginger extract by enzyme treatment pressure. (A: total polyphenol content (TP), B: total flavonoid content (TF))
21 shows the results of comparison of the index components of the ginger extract according to the enzyme treatment pressures. (A: total surface component content, Gingerol content, C: Shogaol content)

Hereinafter, the present invention will be described in detail.

The present invention provides a method for preparing ginger extract comprising the steps of:

1) treating ginger with cell wall degrading enzyme under high pressure;

2) treating the ginger treated with the cell wall degrading enzyme of step 1) with starch hydrolyzing enzyme; And

3) obtaining an extract from the ginger treated with the starcholytic enzyme of step 2) above.

The high pressure may be 70 to 200 MPa, preferably 80 to 150 MPa. When the treatment pressure is lower than 70 MPa, the effect on the protein structure of the enzyme is small and there is no significant difference from the reaction in the atmospheric pressure, and when the pressure is higher than 200 MPa, the protein structure of the enzyme may be excessively deformed or decomposed.

The cell wall degrading enzyme may be treated at 45 to 55 ° C for 1 to 3 hours, preferably at 47 to 52 ° C for 1.5 to 2.5 hours. If the treatment temperature is lower than 45 ° C, the degradation of the cell wall does not occur smoothly. If the treatment temperature is higher than 55 ° C, the enzyme activity may be impaired and the efficiency may be lowered. Also, if the treatment time is shorter than 1 hour, Ginger as a substrate to be reacted may remain, and if it is longer than 3 hours, the amount of reactant to be obtained may be lower than the energy and time consumed in the enzymatic reaction, resulting in lower economical efficiency.

The enzymatic reaction may include adding a cell wall degrading enzyme at a concentration of 0.5 to 1.5% of ginger, but is not limited thereto. When the amount of the cell wall degrading enzyme is less than 0.5%, the amount of the enzyme may be less than that of the substrate ginger, and the reaction may not be sufficiently performed. If the amount of the enzyme is less than 1.5%, an unused enzyme may be lost.

The cell wall degrading enzyme may be selected from the group consisting of cellulase, polygalacturonase (pectinase), hemicellulase, arabinase, xylanase,? -Glucanase, glucanase, and? -amylase, but the present invention is not limited thereto.

The ginger may be prepared by adjusting the pH of the mixture containing ginger, ginger powder or ginger powder to 3.5 to 6.0. Preferably 4.0 to 5.0, and the specific range of the pH may vary depending on the cell wall degrading enzyme. If the pH is excessively low or high, the activity of the enzyme can be inhibited or destroyed, resulting in a loss of economic efficiency.

 The high pressure / enzyme treatment step may further comprise an enzyme deactivation and cooling step between steps 1) and 2).

The starcholytic enzyme may be treated at 80 to 105 ° C for 0.5 to 2 hours, preferably at 90 to 95 ° C for 0.7 to 1.5 hours. If the treatment temperature is lower than 80 ° C, the starch decomposition does not occur smoothly. If the treatment temperature is higher than 105 ° C, the enzyme activity may be inhibited and the efficiency may be lowered. If the treatment time is shorter than 0.5 hour, Ginger as a substrate to be reacted may remain, and when it is longer than 2 hours, the amount of reactant to be obtained is smaller than the energy and time consumed in the enzyme reaction, which may result in lower economical efficiency.

The starch hydrolyzing enzyme treatment may include adding starch hydrolyzate at a concentration of 0.5-1.5% of ginger, but is not limited thereto. When the amount of the cell wall degrading enzyme is less than 0.5%, the amount of the enzyme may be less than that of the substrate ginger, and the reaction may not be sufficiently performed. If the amount of the enzyme is less than 1.5%, an unused enzyme may be lost.

The ginger treated with the cell wall degrading enzyme of step 2) may be a reaction product after the high-pressure / enzyme treatment step and may be adjusted to a pH of 5.0 to 7.5, but the present invention is not limited thereto. The specific range of the pH according to the starch- can be different. If the pH is excessively low or high, the activity of the enzyme can be inhibited or destroyed, resulting in a loss of economic efficiency.

The starch degrading enzyme may be selected from the group consisting of heat resistant α-amylase, β-amylase, glucoamylase, α-glucosidase, isoamylase and pullulanase, , But is not limited thereto.

The extract of step 3) may be extracted with water, a C ₁ to C ₄ lower alcohol, water or a mixture of alcohols, but is not limited thereto. The alcohol may be ethanol or methanol. The extraction solvent may be added in an amount of 1 to 50 ml per g of the enzyme treated ginger used for extraction. The extraction method may be immersion, shaking extraction, Soxhlet extraction or reflux extraction. At this time, the extraction time may be 0.5 to 96 hours. The extraction may be repeated one to five times.

2 to 5 and Table 3), the useful components (Figs. 6 and 7 and Table 4), and the water-soluble components ) And the indicator components (FIG. 8 and Table 6) were selected to select enzymes, and a series of experiments were conducted to find out the conditions of the high pressure / enzyme treatment. The appropriate time range was confirmed through comparison of the treatment time-specific hydration characteristics (Figs. 9-12 and Table 7), the useful components (Figs. 13, 14 and Table 8) and the index components (Fig. 15 and Table 9) The appropriate temperature range was confirmed by comparing the characteristics (Fig. 16 and Table 10), useful components (Fig. 17 and Table 11) and the index component (Fig. 18 and Table 12). The appropriate pressure range was also confirmed by comparing the water solubility characteristics (FIG. 19 and Table 13), the useful components (FIG. 20 and Table 14) and the index component (FIGS. Therefore, the ginger extract having an increased content of useful components can be obtained through the high pressure / enzyme treatment step of the present invention.

The present invention also relates to a method for producing ginger, comprising: 1) treating ginger with cell wall degrading enzyme under high pressure;

2) treating the ginger treated with the cell wall degrading enzyme of step 1) with starch hydrolyzing enzyme; And 3) obtaining an extract from ginger treated with starch hydrolyzing enzyme of step 2). The ginger extract is prepared by the method of manufacturing ginger extract.

The extract may include at least one of polyphenol, flavonoid, gingerol, and shogaol, but is not limited thereto.

The extract of step 3) may be extracted with water, a C ₁ to C ₄ lower alcohol, water or a mixture of alcohols, but is not limited thereto. The alcohol may be ethanol or methanol. The extraction solvent may be added in an amount of 1 to 50 ml per g of the enzyme treated ginger used for extraction. The extraction method may be immersion, shaking extraction, Soxhlet extraction or reflux extraction. At this time, the extraction time may be 0.5 to 96 hours. The extraction may be repeated one to five times.

(Figs. 2 to 5 and Table 3), useful components (Figs. 6 and 7 and Table 4) and index components (Figs. 8 and 6) according to the type of enzyme in the specific examples of the present invention 9-12 and Table 7), useful components (Figures 13, 14 and Table 8), and indicator components (Figures 15 and Table 9) after the selection of cell wall degrading enzymes; (Fig. 16 and Table 10), useful components (Figs. 17 and 11) and index components (Fig. 18 and Table 12); The functional and useful properties of the ginger extract prepared by the method of the present invention through comparison of water solubility characteristics (Figs. 19 and 13), useful components (Figs. 20 and 14) and surface components (Figs. 21 and 15) Min. ≪ / RTI > Therefore, the ginger extract of the present invention can be usefully used in various processed foods.

Hereinafter, the present invention will be described in detail with reference to examples.

EXAMPLES The following Examples and Experiments are for the purpose of illustrating the present invention, but the present invention is not limited by the following Examples and Experimental Examples.

< Example  1> Preparation of materials

The ginger used in the examples of the present invention was domestic ginger harvested in Bongdong, Jeollabuk-do in October, The enzymes used in the extraction method were purchased from Novozyme as Celluclast 1.5L FG, Pectinex Ultra SP-L, Viscozyme L and Termamyl 120L. The reagents used for the analysis include dinitrosalicylic acid (DNS), Folin-Ciocalteu reagent, gallic acid, glucose, quercetin and catechin The standard materials for the compound analysis were purchased from Sigma Chemical. The indicator components of ginger were purchased from Chromadex, 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol, 8-showol and 10-show. Other reagents and solvents were purchased from Sigma-Aldrich.

< Example  2> Comparison of enzymatic treatment of ginger by enzyme type under high pressure

Example  2-1. High pressure / enzyme treatment of ginger

The ginger was melted, sliced, cut into slices, lyophilized, pulverized and sieved through a 100-mesh sieve and stored in a -20 ° C freezer and used as a sample. The enzymes to be treated in ginger under high pressure are shown in Table 1 below. In order to decompose the cell wall components of ginger, Celluclast 1.5L FG (Cel), Pectinex Ultra SP-L (Pec) or Viscozyme L (Vis) And maltose. The ginger high pressure / enzyme treatment conditions and process for enzyme selection are shown in Table 2 and FIG.

enzyme Use product of the embodiment Decomposition unit Source microorganisms Cellulase Celluclast 1.5L FG
(≥700 EGU / g) Endo-glucanase unit Trichoderma  reesei Polygalacturonase
(Pectinase) Pectinex Ultra SP-L
(≥3,800 PGNU / mL) Polygalacturonase unit Aspergillus  aculeatus Mixture of cellulase, hemicellulose, arabanase, xylanase, β-glucanase Viscozyme L
(100 FBS / g) Fungal Beta-Glucanase Aspergillus  aculeatus α-Amylase Termamyl 120L
(120 KNU / g) One Kilo Novo alpha-amylase unit Bacillus licheniformis

To 5 g of the ginger freeze-dried powder, 100 mL of distilled water corresponding to 20 times of the ginger freeze-dried powder was added and mixed. The pH was adjusted to 4.0-5.0 with 0.1 N sodium hydroxide solution and 0.1 N hydrochloric acid solution for each enzyme. The cell wall degrading enzymes were added at a concentration of 1% (w / w) of ginger powder, placed in a transparent pouch (PE material), air was removed and sealed. The high pressure / enzyme treatment group (HP) was operated at a pressure of 100 MPa for 2 hours and at a temperature of 50 ° C using a high pressure processor (ultrahigh pressure liquefaction apparatus, Camrisys). The high pressure / enzyme treated reaction mixture was cooled to room temperature and adjusted to pH 6.0 for starch degrading enzyme (Termamyl 120L) treatment. Starch hydrolyzate was added at 1% (w / w) concentration of ginger powder and treated at 100 ℃ for 1 hour in a constant temperature water bath (WiseBath, MaXturdy, Korea Science and Engineering) . Enzymes were treated with enzyme treatment at 100 rpm for 2 hours in a constant temperature water bath at 50 ℃, not high pressure, and then treated with the same starch hydrolyzing enzyme treatment (Termamyl 120L, 93 &lt; 0 &gt; C for 1 hour). As a control (CON), a hot water extract which was heated at 100 ° C for 2 hours was used using a commonly used cooling reflux extractor (reflux). After the enzymatic treatment and the hot water-extracted high pressure / enzyme treatment group (HP), the enzyme single treatment group (WB) and the control group (CON) were cooled to room temperature, the mixture was filtered under reduced pressure with a filter paper (Whatman No. 4) (Labogene, Gyro1580MGR, Zyrogen, Korea) for 10 minutes at a rpm rate. The centrifuged supernatant and sediment were used for water solubility index (WSI) and water absorption index (WAI) analysis, respectively.

Decomposition object enzyme pH Temperature
(° C) time
(h) pressure
(MPa) Cell wall Celluclast 1.5L FG (Cel) 5.0 50 2 100 Pectinex Ultra pulp (Pec) 4.0 Viscozyme L (Vis) 5.0 Celluclast 1.5L FG + Viscozyme L
(Cel + Vis) 5.0 Pectinex Ultra pulp + Viscozyme L
(Pec + Vis) 4.5 Starch Termamyl 120L Type L 6.0 93 One -

Example  2-2. Ginger extract by enzyme type Hydration  Feature comparison

The water solubility index (WSI), the water absorption index (WAI), and the total sugar of the ginger extract treated with the enzyme (high pressure / enzyme treatment) under the high pressure according to Example 2-1 were measured. TS) content and reducing sugar (RS) content were compared.

To compare the water solubility index (WSI), 5 mL of the centrifuged supernatant of the high pressure / enzyme treated group (HP), the single enzyme treated group (WB) and the control group (CON) And then dried at 50 ° C for 24 hours to determine the solid content. The WSI was then calculated as follows.

[Equation 1]

WSI (%) = (((solids solids g / 5 mL) × supernatant volume (mL)) / 5 g) × 100

The precipitates of the test groups (HP, WB) and the control group (CON) obtained through centrifugation in Example 2-1 were weighed and dried in a dryer at 50 DEG C for 24 hours and weighed, Similarly, the moisture adsorption index (WAI), which is the amount of water absorbed per gram of dry sample (mL / g), was calculated.

[Equation 2]

WAI (mL / g) = sediment weight / dry sample weight

Total sugar (TS) was also measured by the phenol sulfuric acid method. 0.5 mL of the phenol solution and 2.5 mL of sulfuric acid were added to 0.5 mL of the supernatant (HP, WB and CON) obtained by centrifugation in Example 2-1, and the mixture was allowed to stand at room temperature for 20 minutes Absorbance was measured at 470 nm using Molecular devices (Us / spectramax, M2e) and total sugar was quantified using a glucose standard curve.

The reducing sugar (RS) was measured by DNS colorimetric method. 3 mL of the DNS reagent was added to 1 mL of the supernatant (HP, WB and CON) obtained through centrifugation in Example 2-1, and the mixture was boiled for 5 minutes, put in a volumetric flask, and diluted with 25 mL of distilled water . Absorbance was measured at 550 nm using a microplate reader (Molecular Devices, Sunnyvale) and the value was expressed as glucose equivalent (GE, g%).

Statistical analysis was performed using SPSS (Version 18.0), which was repeated three times. The mean and standard deviation were measured. One-way ANOVA and Student's t-test were performed to verify the difference between the samples. Statistical significance (p < 0.05).

Treatment type enzyme WSI (%) WAI (g / mL) TS (%) RS (%) CON - ^D 15.35 + - 0.10 e ^C 1.35 + 0.04 ^{d F} 0.24 0.03 ^{d G} 0.14 0.02 ^f HP Non-E 15.90 + - 0.41 ^e 1.46 ± 0.07 ^cd 3.40 + - 0.13 ^c 0.32 ± 0.02 ^f Cell 64.72 ± 1.23 ^b 2.13 ± 0.15 ^b 41.67 ± 1.96 ^a 18.90 ± 0.11 ^e Pec 70.67 + - 0.42 ^a 1.61 + - 0.12 ^c 35.33 ± 2.99 ^b 21.86 ± 0.08 ^d Vis 58.81 + - 0.59 ^c 2.07 ± 0.09 ^b 42.14 + 0.28 ^a 26.77 ± 1.08 ^a Cell + Vis 55.91 + - 0.85 ^d 2.54 + 0.17 ^a 40.11 + 1.67 ^a 24.63 0.02 ^c Pec + Vis 59.66 + - 0.41 ^c 2.16 ± 0.07 ^b 39.23 + 1.96 ^a 25.80 ± 0.55 ^b F-value 3615.38 *** 46.51 *** 373.31 *** 1925.02 *** WB Non-E ^{7) D} 16.94 + - 0.68 ^C 1.43 + 0.04 ^E 2.92 0.11 ^F 0.40 ± 0.00 Cell ^C 54.65 + 2.06 ^A 2.12 0.32 ^B 30.79 + - 0.37 ^E 18.93 + - 0.30 Pec ^AB 58.56 ± 2.24 ^AB 1.86 ± 0.10 ^B 30.99 + - 0.16 ^C 21.23 + - 0.01 Vis ^BC 56.61 ± 2.06 ^B 1.78 ± 0.22 ^C 27.83 + - 0.22 ^B 22.74 0.24 Cell + Vis ^A 59.71 + 1.49 ^AB 1.88 ± 0.18 ^A 36.81 + - 0.27 ^A 26.26 + - 0.15 Pec + Vis ^A 60.52 + 1.17 ^AB 1.91 ± 0.10 ^D 21.33 + - 0.24 ^D 19.67 ± 0.00 F-value 502.78 *** ⁸⁾ 7.69 *** 12463.04 *** 13820.64 ***

(CON: 100 ° C / 2h heat treatment group, HP: high pressure / enzyme treated group, WB: single enzyme treatment group, Non-E: no enzyme added, Cell: Cellulast 1.5L FG added, Pec: Pectinex Ultra SP-L added , Vis: Addition of Viscozyme L, Addition of Cell + Vis: Celluclast 1.5L FG and Viscozyme L, Addition of Pec + Vis: Pectinex Ultra SP-L and Viscozyme L)

(A-F, a-f: different alphabets mean significantly different at p <0.05).

(*: P <0.05, **: P <0.01, ***: P <0.001)

As a result, the water solubility index was in the range of 15.90 ~ 70.67% in the high pressure / enzyme treated group (HP) as 1.0 ~ 4.6 times higher than the control group as shown in Fig. 2 and Table 3. [ Enzyme single treatment group (WB) was 16.94 ~ 60.52%, which was 1.1 ~ 3.9 times higher than control group. However, high pressure / enzyme treatment was more effective than enzyme treatment for the cell wall component of ginger The results were confirmed. Pec + Vis, Cell + Vis, and Pec treatment groups were 60.52, 59.71, and 60.0%, respectively, in WB (p <0.001) 58.56%, respectively (p <0.001).

As shown in FIG. 3 and Table 3, the moisture adsorption index was in a range of 1.46-2.54 mL / g of HP and 1.43-2.12 mL / g of WB, which was 1.1-1.9 times and 1.1-1.6 times higher than that of the control group, respectively (p < 0.001). As a result, it was confirmed that the molecular weight of the nonpolar polysaccharide remaining in the precipitates of HP and WB was higher than that of the control group.

As shown in FIG. 4 and Table 3, the total sugar concentration was 0.24% in the control group, and HP (14-176) and WB (12-153) were significantly higher (p <0.001) than the control group. HP, 42.14, 41.67, 40.11% of Vis, Cell and Cell + Vis treatments were higher than the control group, and WB was highest in Cell + Vis treatment group 36.81%.

Reducing sugar was 0.14% in the control group and HP (2 ~ 191) and WB (3 ~ 188) were significantly higher (p <0.001) than the control group. HP was 26.77, 25.80 and 24.63% in order of Vis, Pec + Vis and Cell + Vis respectively, and WB was 26.26, 22.74 and 21.23% in the order of Cell + Vis, Vis and Pec. These results show that the water-solubility index is similar to the water-solubility index. As a result of confirming that the cell wall components and starch of ginger are hydrolyzed into low-molecular sugar by high-pressure enzyme or single enzyme treatment, Pec, Pec + Vis, and Cel + Vis enzymes, which are highly expressed, are effective.

Example  2-3. Comparison of useful components of ginger extracts by enzyme type

The total polyphenol content and total flavonoid content of the high pressure / enzyme treated ginger extracts according to Example 2-1 were compared.

Total polyphenol content was measured by Folin-Denis method. Specifically, 1 mL of distilled water was added to 1 mL of the supernatant (HP, WB, and CON) obtained through centrifugation in Example 2-1, and 0.1 mL of a 2-fold dilution of the dilution was added to 0.1 mL of a polynuclear thiol reagent The mixture was allowed to stand for 3 minutes and 2 mL of 2% Na ₂ CO ₃ was gradually added thereto. After the mixture was allowed to stand for 1 hour, absorbance was measured at 750 nm using Molecular devices (Us / spectramax, M2e, USA). The total polyphenol content was determined from a standard curve prepared by quantifying gallic acid.

Total flavonoid contents were measured by modified Davis method. Specifically, 0.34 mL of the ginger extract was diluted with 1.92 mL of distilled water, and 0.2 mL of 2% NaNO ₂ was added to homogenize. 0.2 mL of 10% AlCl ₃ and 1.34 mL of ₁ M Na ₂ CO ₃ were added to the mixture, and the reaction was allowed to proceed at room temperature for 30 minutes. Then, the absorbance at 410 nm was measured. The total flavonoid content was determined from the standard curves prepared with (+) - catechin.

Treatment type enzyme TP (%) TF (%) CON - ^F 1.43 + 0.02 ^{e E} 0.33 0.02 ^d HP Non-E 1.07 ± 0.02 ^f 0.25 + 0.01 ^e Cell 1.98 + 0.04 ^d 0.73 + 0.01 ^a Pec 2.55 ± 0.00 ^a 0.73 + 0.01 ^a Vis 2.11 0.04 ^c 0.71 ± 0.01 ^b Cell + Vis 2.18 ± 0.05 ^b 0.58 0.02 ^c Pec + Vis 2.18 + 0.02 ^b 0.70 ± 0.00 ^b F-value 813.82 *** 806.71 *** WB Non-E ^E 1.76 + 0.02 ^F 0.30 ± 0.00 Cell ^B 2.29 0.06 ^D 0.59 + 0.03 Pec ^A 2.37 ± 0.05 ^B 0.68 ± 0.00 Vis ^D 2.02 + 0.02 ^A 0.75 ± 0.00 Cell + Vis ^C 2.12 + 0.06 ^C 0.66 + - 0.01 Pec + Vis ^C 2.12 + - 0.01 ^BC 0.67 ± 0.00 F-value 198.83 *** 511.90 ***

(The meanings of symbols are the same as those in Table 3)

As a result, as shown in FIG. 6, FIG. 7 and Table 4, the content of total polyphenol was 1.43% in the control group, 1.98 to 2.55% in HP and 1.76 to 2.37% in WB, ~ 1.8 times and 1.4 ~ 1.7 times, respectively (p <0.001). (P <0.001). HP and WB were the highest in the Pec treatment group and 2.55 and 2.37%, respectively, than the other enzyme treatments.

Total flavonoid content was 0.33% in the control group, 0.58 ~ 0.73% in HP and 0.30 ~ 0.75% in WB, which were 1.8 ~ 2.2 and 1.8 ~ 2.3 times higher than the control group, respectively (p &Lt; 0.001). HP of each enzyme was significantly higher (p <0.001) than that of WB, but Vis and Cell + Vis treatment groups were exceptionally high in WB. HP showed the highest value of 0.73% in Pec and Cell treatment group and the highest value of WB was 0.75% in Vis treatment group. As a result, it was confirmed that Pec, Cell, and Vis were suitable enzymes for single enzyme treatment of high pressure enzyme or enzyme of ginger.

Example  2-4. Comparison of Indicative Components of Ginger Extracts by Enzyme Type

The gingerol and shogaol contents of the high pressure / enzyme treated ginger extracts according to Example 2-1 were compared.

10 mL of the supernatant (HP, WB, and CON) obtained by centrifugation in Example 2-1 was lyophilized and dissolved in 2 mL of methanol. The filtrate was filtered through a 0.45 μm syringe filter (Millipore) Ultra Performance Liquid Chromatography) analysis. 0.2 μl of each test solution was injected. The UPLC conditions were as shown in Table 5 below. The contents of 6, 8, 10-gingerol and 6, 8, 10-showol contents of ginger were calculated by using the regression linear equation of standard indicator material. The calculated values were calculated as the total volume of ginger extract, Respectively.

parameter Analysis condition UPLC system LC-30AD SHIMADZU Detector DAD, UV, 280 탆 column Kinetex XB.C18 100 Å (1.7 μm, 150 × 2.1 mm) Mobile phase A: 0.1% acetic acid in water (V / V,%)
B: 0.1% acetic acid in acetonitrile (V / V,%) inclination Time (minutes) A (%) B (%) 0.5 90 10 2.5 60 40 4.5 45 55 6.0 40 60 8.0 35 65 9.5 35 65 11.5 35 65 13.0 30 70 14.5 25 75 16.0 20 80 17.5 15 85 20.0 10 90 25.0 10 90 26.0 90 10 29.0 90 10 Injection volume ([mu] l) 0.2 Flow rate (mL / min) 0.3 Column temperature (캜) 30

Treatment type enzyme Total amount (%) 6-G
(%) 8-G
(%) 10-G
(%) 6-S
(%) 8-S
(%) 10-S
(%) CON - ^A 0.57 + 0.06 ^{e E} 0.45 0.05 ^{e E} 0.03 0.00 0.00 ^{c D} 0.00 0.00 0.00 ^{f B} 0.05 ± 0.00 ^{b C} 0.04 0.01 ^{c B} 0.01 ± 0.00 ^c HP Non-E 0.44 ± 0.01 ^f 0.35 + 0.01 ^f 0.02 ± 0.00 ^d 0.02 ± 0.00 ^e 0.03 ± 0.00 ^d 0.01 ± 0.00 ^d 0.01 ± 0.00 ^c Cell 1.12 ± 0.03 ^d 0.89 + 0.03 ^d 0.08 ± 0.00 ^b 0.09 ± 0.00 ^a 0.04 ± 0.00 ^c 0.01 ± 0.00 ^d 0.02 0.00 ^b Pec 1.47 ± 0.01 ^ab 1.18 ± 0.01 ^a 0.08 ± 0.00 ^b 0.03 ± 0.00 ^d 0.05 ± 0.00 ^a 0.11 0.00 ^b 0.02 0.00 ^b Vis 1.43 + 0.02 ^b 1.10 ± 0.01 ^b 0.09 ± 0.00 ^a 0.04 ± 0.00 ^c 0.05 ± 0.00 ^ab 0.13 ± 0.00 ^a 0.01 ± 0.00 ^bc Cell + Vis 1.35 + - 0.01 ^c 1.04 + - 0.01 ^c 0.08 ± 0.00 ^b 0.03 ± 0.01 ^cd 0.05 ± 0.00 ^ab 0.13 ± 0.00 ^a 0.02 ± 0.00 ^bc Pec + Vis 1.51 + - 0.03 ^a 1.15 + 0.01 ^a 0.08 ± 0.00 ^b 0.08 ± 0.01 ^b 0.05 ± 0.00 ^ab 0.12 + 0.01 ^b 0.04 + 0.01 ^a F-value 687.40 *** 635.55 *** 255.33 *** 163.25 *** 20.67 *** 395.67 *** 13.78 * WB Non-E ^D 0.65 ± 0.01 ^D 0.51 + - 0.01 ^D 0.04 ± 0.00 ^C 0.01 ± 0.00 ^B 0.05 ± 0.00 ^{b C} 0.05 ± 0.00 0.01 ± 0.00 Cell ^C 1.27 + 0.02 ^C 0.98 ± 0.00 ^C 0.08 ± 0.00 ^AB 0.03 ± 0.00 ^B 0.05 ± 0.00 ^{b B} 0.11 + - 0.01 0.02 ± 0.00 Pec A1.53 ± 0.05 A1.22 + 0.03 B0.09 ± 0.00 B 0.03 0.01 A0.06 ± 0.00a B0.11 ± 0.00 0.02 ± 0.00 Vis ^B 1.45 + 0.02 ^B 1.13 + 0.02 ^B 0.09 ± 0.00 ^A 0.04 0.00 ^A 0.06 ± 0.00a ^B 0.10. + -. 0.00 0.02 ± 0.00 Cell + Vis ^A 1.59 + - 0.01 ^A 1.20 ± 0.01 ^A 0.11 0.00 ^A 0.04 0.00 ^A 0.06 0.00 ^{a A} 0.15 0.00 0.02 ± 0.00 Pec + Vis ^A 1.54 + - 0.01 ^A 1.23 + - 0.01 ^B 0.09 ± 0.00 ^A 0.04 0.00 ^A 0.06 0.00 ^{a B} 0.11 ± 0.00 0.01 ± 0.00 F-value 555.20 *** 520.10 *** 162.75 *** 31.39 *** 13.83 *** 137.24 *** N.S

(The meanings of symbols are the same as those in Table 3)

(N.S: no significance)

As shown in Fig. 8 and Table 6, when the contents of indices of 6-gingerol, 8-gingerol, 10-gingerol, 6-showol, 8-showol and 10- , 0.57% in the control group, 1.12 ~ 1.51% in HP and 0.65 ~ 1.59% in WB. This was significantly (p <0.001) increased by 2.0 ~ 2.6 times and 1.1 ~ 2.8 times, respectively, as compared with the control group. HP showed the highest Pec + Vis and Pec treatment groups at 1.51 and 1.47%, respectively. WB was highest at 1.59%, 1.54% and 1.53% in Cell + Vis, Pec + Vis and Pec treated groups, respectively. The content of 6-gingerol was 0.45% for CON, 0.35 ~ 1.18% for HP and 0.51 ~ 1.23% for WB. The content of ginger was 0.8 ~ 2.6 times and 1.1 ~ (P <0.001), which is similar to the total sum of the index components. In HP, Pec and Pec + Vis treatment groups were the highest with 1.18 and 1.15%, respectively, and WB treatment groups with Pec + Vis, Pec and Cell + Vis treatment were the highest with 1.23, 1.22 and 1.20%, respectively. These results suggest that it is effective to use Pec and Pec + Vis enzymes to extract the surface components of ginger using high pressure enzyme or enzyme single treatment.

From the above, we synthesized the hydrolysis characteristics, useful components, and surface component contents of ginger extracts to select two Pec and Pec + Vis species with high water solubility index and surface content as the best enzymes for single enzyme treatment of high pressure enzymes or enzymes Respectively.

< Example  3> Comparison of high pressure / enzyme treatment results of ginger with respect to time of enzyme treatment

Example  3-1. High pressure / enzyme treatment of ginger

The differences in treatment time for high pressure / enzyme treatment were compared. The basic treatment method is the same as that described in Example 2-1, and the enzyme used in the high-pressure / enzyme treatment step showed high water solubility index and surface component content in Example 2, and Pectinex Ultra SP-L Pec), Pectinex Ultra SP-L and Viscozyme L mixed enzyme (Pec + Vis) were selected. The high pressure enzyme treatment time was different from 1, 2 and 3 hours in the case of Example 2-1. For comparison, the enzyme single treatment group (WB) was also treated with the same time condition.

Example  3-2. Ginger extracts according to treatment time by enzyme type Hydration  Feature comparison

The water solubility index (WSI), water absorption index (WAI), total sugar (TS) content and reducing sugar (RS) content of the ginger extract treated with high pressure / enzyme according to Example 3-1 were measured according to the method Were measured and compared.

process enzyme Time (h) WSI (%) WAI (g / mL) TS (%) RS (%) HP Pec One 61.26 ± 0.47 ^b 8.40 + - 0.41 ^a 33.68 ± 0.29 17.12 + - 0.60 ^b 2 70.67 + - 0.42 ^a 1.61 + - 0.12 ^c 35.33 + - 2.99 21.86 ± 0.08 ^a 3 53.29 ± 1.25 ^c 7.66 ± 0.19 ^b 33.86 ± 1.74 16.34 ± 0.09 ^c F-value 347.32 *** 580.80 *** 0.61 (N. S.) 216.50 *** Pec + Vis One 58.38 + - 0.23 ^a 7.90 + - 0.15 ^a 23.07 ± 1.44 ^b 16.75 + - 0.54 ^b 2 59.66 ± 0.41 ^a 2.16 ± 0.07 ^c 39.23 + 1.96 ^a 25.80 ± 0.55 ^a 3 46.81 ± 1.50 ^b 7.45 ± 0.19 ^b 20.07 ± 0.57 ^c 16.77 ± 0.51 ^b F-value 183.53 *** 1431.86 *** 153.07 *** 285.52 *** WB Pec One 52.83 ± 1.06 ^b 6.69 ± 0.28 ^b 16.53 + - 0.46 ^c 7.31 + - 0.38 ^c 2 58.56 ± 2.24 ^a 1.86 ± 0.10 ^c 30.99 + 0.16 ^a 21.23 + - 0.01 ^a 3 41.51 + - 0.43 ^c 7.48 ± 0.52 ^a 21.28 ± 1.36 ^b 16.27 ± 1.12 ^b F-value 107.20 *** 228.04 *** 235.74 *** 321.30 *** Pec + Vis One 42.39 ± 1.86 ^b 7.20 ± 0.23 ^a 13.29 ± 1.04 ^b 7.80 ± 0.67 ^b 2 60.52 ± 1.17 ^a 1.91 + - 0.10 ^b 21.33 + - 0.24 ^a 19.67 ± 0.00 ^a 3 36.34 ± 0.56 ^c 7.64 ± 1.21 ^a 22.42 + 1.55 ^a 20.40 ± 1.06 ^a F-value 276.17 *** 59.79 *** 63.27 *** 288.65 ***

(The meanings of symbols are the same as those in Table 3)

As shown in FIGS. 9 to 12 and Table 7, the water solubility index (WSI) of the HP treated Pec and Pec + Vis enzymes was 70.67% and 59.66%, respectively, which was the highest (p <0.001) The Pec treatment group was 1.0 ~ 1.2 times higher than the Pec + Vis treatment group. In WB, 58.56% and 60.52% of Pec and Pec + Vis enzymes were significantly higher (p <0.001) than those of 2 hours of Pec + Vis enzyme. It was confirmed that the water solubility index was high. The water adsorption index (WAI) was the lowest in HP treated Pec and Pec + Vis enzymes for 2 hours (1.61 and 2.16%, respectively) (p <0.001) and the same trend was observed in WB. The high water sorption index of the precipitates in the ginger extracts indicates that starch and polysaccharides are less decomposed and remained by physical high pressure treatment or enzyme treatment, and these results are inversely correlated with the water solubility index.

Total TS (TS) was significantly higher in HP treated Pec + Vis and WB treated Pec and Pec + Vis enzymes for two hours (p <0.001), and HP Pec enzyme showed no significant difference Respectively. Overall, the highest total HP of Pec + Vis enzyme treated group was 39.23%.

Reduced sugar (RS) also showed significant (p <0.001) as HP and PEC + Vis enzymes showed 21.86 and 25.80% for 2 hours, respectively.

Example  3-3. Comparison of useful components of ginger extract according to treatment time by enzyme type

The total polyphenol (TP) content and total flavonoid (TF) content of the high pressure / enzyme treated ginger extract according to Example 3-1 were measured and compared by the method described in Example 2-3.

process enzyme Time (h) TP (%) TF (g / mL) HP Pec One 2.05 ± 0.01 ^b 0.64 ± 0.00 ^c 2 2.55 ± 0.00 ^a 0.73 + 0.01 ^a 3 2.12 + 0.09 ^b 0.67 ± 0.00 ^b F-value 75.76 *** 523.00 *** Pec + Vis One 1.94 + 0.04 ^b 0.62 ± 0.01 ^c 2 2.18 ± 0.02 ^a 0.70 ± 0.00 ^a 3 2.10 0.07 ^a 0.68 ± 0.00 ^b F-value 16.79 ** 262.50 *** WB Pec One 1.67 + - 0.10 ^c 0.61 ± 0.00 ^c 2 2.37 ± 0.05 ^a 0.68 ± 0.00 ^a 3 1.96 + 0.02 ^b 0.66 ± 0.00 ^b F-value 90.31 *** 117.00 *** Pec + Vis One 1.58 ± 0.11 ^c 0.60 ± 0.00 ^c 2 2.12 ± 0.01 ^a 0.67 ± 0.00 ^a 3 1.77 ± 0.02 ^b 0.64 + 0.01 ^b F-value 58.89 *** 152.00 ***

(The meanings of symbols are the same as those in Table 3)

The total polyphenol and total flavonoid contents of HP and WB were the highest (p <0.001) in the 2 hour treatment group as shown in FIGS. 13, 14 and Table 8, and the HP Pec enzyme And 2.55% and 0.73%, respectively.

Example  3-4. Comparison of Indicative Components of Ginger Extracts by Enzyme Type

The content of gingerol and showol of the high pressure / enzyme treated ginger extract according to Example 3-1 was measured and compared by the method described in Example 2-4.

process enzyme Time (h) Total
(%) 6-G
(%) 8-G
(%) 10-G
(%) 6-S
(%) 8-S
(%) 10-S
(%) HP Pec One 1.41 ± 0.02 ^b 1.12 ± 0.01 ^b 0.08 ± 0.00 ^c 0.02 ± 0.00 ^c 0.02 ± 0.00 0.09 ± 0.00 ^c 0.08 ± 0.01 ^a 2 1.47 ± 0.01 ^a 1.18 ± 0.01 ^a 0.08 ± 0.00 ^b 0.06 ± 0.00 ^a 0.03 ± 0.00 0.11 ± 0.00 ^a 0.02 0.00 ^b 3 1.46 + 0.01 ^a 1.19 + 0.01 ^a 0.09 ± 0.00 ^a 0.04 ± 0.00 ^b 0.03 ± 0.00 0.10 ± 0.00 ^b 0.02 0.00 ^b F-value 16.75 ** 51.87 *** 19.00 ** 37.50 *** N.S 37.00 *** 108.00 *** Pec + Vis One 1.20 ± 0.01 ^c 0.94 + - 0.01 ^b 0.08 ± 0.00 ^b 0.03 ± 0.00 0.03 ± 0.00 ^b 0.11 ± 0.00 ^c 0.01 ± 0.00 ^c 2 1.51 + - 0.03 ^a 1.15 ± 0.01 ^b 0.08 ± 0.00 ^a 0.06 ± 0.00 0.07 ± 0.01 ^a 0.12 + 0.01 ^b 0.04 + 0.01 ^a 3 1.47 ± 0.02 ^b 1.16 + 0.01 ^a 0.09 ± 0.00 ^b 0.04 ± 0.00 0.03 ± 0.00 ^b 0.13 ± 0.00 ^a 0.02 0.00 ^b F-value 196.78 *** 672.17 *** 25.00 *** N.S 48.00 *** 28.00 *** 37.00 *** WB Pec One 1.08 + - 0.01 ^c 0.88 0.01 ^c 0.07 ± 0.00 0.02 ± 0.00 0.03 ± 0.00 ^b 0.07 ± 0.00 ^c 0.01 ± 0.00 2 1.53 + 0.05 ^a 1.22 + 0.03 ^a 0.09 ± 0.00 0.03 ± 0.01 0.06 ± 0.00 ^a 0.11 0.00 ^b 0.02 ± 0.00 3 1.35 + 0.01 ^b 1.07 ± 0.01 ^b 0.09 ± 0.00 0.03 ± 0.00 0.03 ± 0.00 ^b 0.12 ± 0.00 ^a 0.01 ± 0.00 F-value 148.51 *** 156.56 *** N.S N.S 91.00 *** 181.00 *** N.S Pec + Vis One 0.89 ± 0.00 ^c 0.72 ± 0.00 ^c 0.06 ± 0.00 ^b 0.02 ± 0.00 0.02 ± 0.00 0.06 ± 0.00 ^c 0.01 ± 0.00 ^b 2 1.54 + 0.01 ^a 1.23 + 0.01 ^a 0.09 ± 0.00 ^a 0.04 ± 0.00 0.06 ± 0.00 0.11 0.00 ^b 0.01 ± 0.00 ^b 3 1.37 + 0.01 ^b 0.99 ± 0.01 ^b 0.10 0.00 ^a 0.04 ± 0.00 0.04 ± 0.00 0.17 ± 0.00 ^a 0.02 ± 0.00 ^a F-value 7794.25 *** 8682.00 *** 133.00 *** N.S N.S 871.00 *** 7.00 *

(The meanings of symbols are the same as those in Table 3)

As shown in FIG. 15 and Table 9, the enzyme treatment group (HP) and enzyme single treatment group (WB) showed the highest (p <0.01) WB was higher than that of WB. This is similar to the result of Example 2-4, and in the effect of the treatment according to the treatment time, the enzyme single treatment was more effective than the high pressure / enzyme treatment for extracting the ginger surface marker. The total content of total components of the WB was highest at 1.53 and 1.54% for Pec and Pec + Vis enzyme for 2 hours, respectively, and 6 - gingerol was the highest at 1.22 and 1.23%. From the above results, Pec 1 species was determined as the optimum enzyme for the high pressure enzyme or enzyme single treatment based on the water solubility index, the content of useful components, and the content of surface components of the ginger extract by the time of enzyme treatment. Respectively.

< Example  4> Comparison of high pressure / enzyme treatment results of ginger by enzyme treatment temperature

Example  4-1. High pressure / enzyme treatment of ginger

The differences in processing temperature of high pressure / enzyme treatment in ginger extract preparation were compared. Pectinex Ultra SP-L (Pec) was used for the enzyme used in the high-pressure enzyme treatment step based on the result of Example 3. The high-pressure enzyme treatment time was the same as that described in Example 2-1, 2 hours. The high pressure / enzyme treatment for temperature selection proceeded at 45, 50 and 55 ℃, respectively. For the comparison with the high pressure enzyme treatment group (HP), the enzyme single treatment group (WB) was also treated under the same conditions.

Example  4-2. Ginger extract by enzyme type Hydration  Feature comparison

The water solubility index (WSI), water absorption index (WAI), total sugar (TS) content and reducing sugar (RS) content of the high pressure / enzyme treated ginger extract according to Example 4-1 were measured according to the method Were measured and compared.

process Temperature (℃) WSI (%) WAI (g / mL) TS (%) RS (%) HP 45 63.74 ± 1.12 ^b 8.26 ± 0.99 ^a 27.35 ± 1.22 ^b 19.61 + - 0.61 ^b 50 70.67 + - 0.42 ^a 1.61 + - 0.12 ^b 35.33 ± 2.99 ^a 21.86 ± 0.08 ^a 55 63.90 ± 0.79 ^b 7.54 ± 0.61 ^a 27.35 + - 0.53 ^b 20.46 ± 1.25 ^ab F-value 64.41 *** 88.71 *** 17.87 ** 5.94 * WB 45 63.84 + 0.60 ^a 8.10 ± 0.98 ^a 24.47 ± 1.93 ^b 20.74 ± 0.23 50 58.56 ± 2.24 ^b 1.86 ± 0.10 ^b 30.99 + 0.16 ^a 21.23 + - 0.01 55 55.08 ± 1.85 ^c 7.53 + - 0.23 ^a 24.62 ± 1.27 ^b 21.60 ± 0.62 F-value 19.94 ** 103.44 *** 23.25 ** 3.76 (N.S)

(The meanings of symbols are the same as those in Table 3)

As shown in FIG. 16 and Table 10, the water solubility index (WSI) was the highest (70.67%, p <0.001) in the HP treated group at 50 ° C and 63.84% Respectively. Except for the temperature treated group at 45 ° C, HP was 1.0 to 1.2 times higher than WB. The water absorption index (WAI) of HP and WB was 1.61 and 1.86 g / mL, respectively, which were significantly lower than those of other temperature treatment groups (p <0.001) Respectively.

Total TS (TS) was the highest (35.33% and 30.99%, respectively) (p <0.01) in HP and WB treated groups at 50 ℃.

Reduced sugar (RS) was the highest (21.86, 20.46%) at 50 ℃ and 55 ℃ temperature of HP, respectively, and the WB showed no significant difference according to treatment temperature.

Example  4-3. Comparison of useful components of ginger extracts by enzyme type

The total polyphenol content and total flavonoid content of the high pressure / enzyme treated ginger extracts according to Example 4-1 were measured and compared by the method described in Example 2-3.

process Temperature (℃) TP (%) TF (%) HP 45 2.24 ± 0.11 ^b 0.33 ± 0.00 ^c 50 2.55 ± 0.00 ^a 0.73 + 0.01 ^a 55 2.41 ± 0.10 ^ab 0.39 + 0.01 ^b F-value 9.13 * 1347.11 *** WB 45 2.18 ± 0.06 ^b 0.41 + 0.07 ^b 50 2.37 ± 0.05 ^a 0.68 ± 0.00 ^a 55 2.36 + 0.08 ^a 0.44 + 0.02 ^b F-value 8.86 * 36.10 ***

(The meanings of symbols are the same as those in Table 3)

As shown in FIG. 17 and Table 11, the content of total polyphenols (TP) was the highest at 50 ° C and 55 ° C in HP and WB, respectively (p <0.05) There was no difference. HP showed 2.41% at 50 ℃ and 2.37% at WB, and HP was 1.0 ~ 1.1 times higher than WB.

The total flavonoids (TF) were 0.73% and 0.68% at 50 ℃ in HP and WB, respectively. The highest (T <0.001) , Respectively. WB at 45 ℃ and 55 ℃ showed higher contents than those of the same temperature treatment groups of HP.

Example  4-4. Comparison of Indicative Components of Ginger Extracts by Enzyme Type

The gingerol and showol contents of the high pressure / enzyme treated ginger extract according to Example 4-1 were compared by the method described in Example 2-4.

process Temperature (℃) Total (%) 6-G (%) 8-G (%) 10-G (%) 6-S (%) 8-S (%) 10-S (%) HP 45 1.09 0.02 ^b 0.89 + 0.02b 0.07 ± 0.01 b 0.06 + 0.02b 0.03 ± 0.00b 0.01 ± 0.00b 0.02 ± 0.00 50 1.47 + 0.01a 1.18 ± 0.01a 0.08 ± 0.00a 0.06 ± 0.00a 0.03 ± 0.00a 0.11 ± 0.00a 0.02 ± 0.00 55 0.98 + 0.06c 0.82 ± 0.05 c 0.06 ± 0.00c 0.06 ± 0.00a 0.02 ± 0.00b 0.01 ± 0.00b 0.02 ± 0.00 F-value 99.26 *** 100.50 *** 28.00 ** 9.88 * 33.50 ** 961.00 *** 1.00 N.D WB 45 0.98 + 0.07b 0.81 + 0.06b 0.06 ± 0.00b 0.06 ± 0.00a 0.03 ± 0.00c 0.01 ± 0.00b 0.02 ± 0.00 50 1.53 ± 0.05a 1.22 ± 0.03a 0.09 ± 0.00a 0.03 ± 0.01 b 0.06 ± 0.00a 0.11 ± 0.00a 0.02 ± 0.00 55 1.01 0.02b 0.80 + 0.02b 0.07 ± 0.01 b 0.08 0.02a 0.03 ± 0.00b 0.01 ± 0.00b 0.03 ± 0.00 F-value 107.89 *** 90.27 *** 21.00 ** 13.12 ** 418.50 *** 17.07 ** 3.50 N.D

(The meanings of symbols are the same as those in Table 3)

As shown in FIG. 18 and Table 12, HP and WB treatment groups showed the highest (p <0.001) as the treatment group at 50 ° C, and HP and HP were 1.47% 1.18% WB were 1.53% and 1.22%, respectively, and WB was higher than HP at both 50 ℃ and 55 ℃ treatment groups. This is also similar to the comparison of ginger extracts by enzyme type in Example 2 and the comparison of ginger extracts by treatment time in Example 3.

< Example  5> Comparison of high pressure / enzyme treatment results of ginger by enzyme treatment pressure

Example  5-1. High pressure / enzyme treatment of ginger

In order to compare the differences in treatment pressure in high pressure / enzyme treatment, differences in ginger extracts were compared between high pressure / enzyme treatment. Pectinex Ultra SP-L (Pec) was used for the enzyme used in the high pressure enzyme treatment step based on the overall result of Example 3, and the high pressure enzyme treatment time And the temperature were set at 50 캜 for 2 hours with reference to the overall results of Examples 3 and 4. Unlike Example 2-1, the pressure of the high-pressure enzyme treatment was changed to 50, 70 and 100 MPa.

Example  5-2. Ginger extract by enzyme type Hydration  Feature comparison

The water solubility index (WSI), water absorption index (WAI), total sugar (TS) content and reducing sugar (Reducing) of the ginger extract treated with high pressure / sugar; RS) content was measured and compared by the method described in Example 2-2.

process Pressure (MPa) WSI (%) WAI (g / mL) TS (%) RS (%) HP 50 62.52 + - 0.67 ^b 4.47 + - 0.10 ^c 30.03 + - 0.41 ^b 19.30 ± 0.34 ^c 70 63.21 + - 1.29 ^b 3.59 + 0.07 ^b 35.99 + - 0.25 ^a 20.89 ± 0.10 ^b 100 70.67 + - 0.42 ^a 1.61 + - 0.12 ^a 35.33 ± 2.99 ^a 21.86 ± 0.08 ^a F-value 80.74 *** 645.52 *** 10.50 * 114.28 ***

(The meanings of symbols are the same as those in Table 3)

As shown in FIG. 19 and Table 13, the water solubility characteristics of ginger extracts according to the treatment pressures were significantly (p <0.05) higher as the pressure increased, the water solubility index (WSI), total sugar (TS) and reducing sugar (WAI) was significantly lowered (p <0.001). At 100 MPa under high pressure / enzyme treatment, the polysaccharide content of ginger cell wall component was the highest.

Example  5-3. Comparison of useful components of ginger extracts by enzyme type

The total polyphenol content and total flavonoid content of the high pressure / enzyme treated ginger extract according to Example 5-1 were compared by the method described in Example 2-3.

process Pressure (MPa) TP (%) TF (%) HP 50 2.45 ± 0.01 ^b 0.39 ± 0.00 ^c 70 2.51 + 0.04 ^a 0.41 + 0.01 ^b 100 2.55 ± 0.00 ^a 0.73 + 0.01 ^a F-value 11.26 ** 1572.67 ***

(The meanings of symbols are the same as those in Table 3)

As shown in FIG. 20 and Table 14, the total polyphenol content (TP) of 70 and 100 MPa pressure treatments was the highest at 2.51 and 2.55%, respectively, and there was no significant difference between the two treatments. The total flavonoid content was 0.73% at 100 MPa pressure treatment and 1.8 times higher than other pressure treatment.

Example  5-4. Comparison of Indicative Components of Ginger Extracts by Enzyme Type

The gingerol and showol contents of the high pressure / enzyme treated ginger extract according to Example 5-1 were compared by the method described in Example 2-4.

process Pressure (MPa) Total (%) 6-G (%) 8-G (%) 10-G (%) 6-S (%) v8-S (%) 10-S (%) HP 50 0.79 + 0.03 ^c 0.67 + 0.02 ^b 0.05 ± 0.00 ^c 0.05 ± 0.01 ^c 0.01 ± 0.00 ^c 0.00 ± 0.00 ^b 0.01 ± 0.00 70 0.85 + 0.03 ^b 0.72 + 0.02 ^b 0.06 ± 0.00 ^b 0.05 ± 0.01 ^b 0.01 ± 0.00 ^b 0.00 ± 0.00 ^b 0.01 ± 0.00 100 1.47 ± 0.01 ^a 1.18 ± 0.01 ^a 0.08 ± 0.00 ^a 0.06 ± 0.00 ^a 0.03 ± 0.00 ^a 0.01 ± 0.00 ^a 0.02 ± 0.00 F-value 1487.82 *** 52595.31 *** 110.27 *** 1222.85 *** 56565.05 *** 2305.06 *** N.D.

(The meanings of symbols are the same as those in Table 3)

As shown in FIG. 21 and Table 15, the ginger extract content of the ginger extract was significantly increased (p <0.001) except for 10-showol as the pressure increased, and the content of 6-gingerol 0.67, 0.72, and 1.18%, respectively. The optimum conditions for high pressure / enzyme treatment were 50 ℃ for 2 hours at 100 MPa.

Claims (11)

1) treating ginger with cell wall degrading enzyme under high pressure;
2) treating the ginger treated with the cell wall degrading enzyme of step 1) with starch hydrolyzing enzyme; And
3) obtaining an extract from the ginger treated with the starch hydrolyzing enzyme of step 2).
The method for producing ginger extract according to claim 1, wherein the high pressure is 70 to 200 MPa.
2. The method according to claim 1, wherein the cell wall degrading enzyme is treated at 45 to 55 DEG C for 1 to 3 hours.
The method according to claim 1, wherein the cell wall degrading enzyme is added at a concentration of 0.5 to 1.5% (w / w) of ginger.
The cell wall degrading enzyme according to claim 1, wherein the cell wall degrading enzyme is selected from the group consisting of cellulase, polygalacturonase (pectinase), hemicellulase, arabinase, xylanase, Wherein the extract is at least one selected from the group consisting of glucanase and? -Amylase.
The method of claim 1, further comprising the step of inactivating and cooling the cell wall degrading enzyme after step 1).
2. The method according to claim 1, wherein the starcholytic enzyme is treated at 80 to 105 DEG C for 0.5 to 2 hours.
The method according to claim 1, wherein the starch degrading enzyme is added at a concentration of 0.5 to 1.5% (w / w) of ginger.
The method of claim 1, wherein the starch degrading enzyme is selected from the group consisting of heat resistant α-amylase, β-amylase, glucoamylase, α-glucosidase, Wherein the ginger extract is at least one selected from the group consisting of isoamylase and pullulanase.
The method according to claim 1, wherein the extract is extracted using water, a C ₁ to C ₄ lower alcohol, water or a mixture of alcohols as a solvent.
A ginger extract prepared by the method of claim 1.

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