KR20210085178A - Method for preparing ginger extract concentrate with increasing content of 6-gingerol and 6-shogaol - Google Patents
Method for preparing ginger extract concentrate with increasing content of 6-gingerol and 6-shogaol Download PDFInfo
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- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 title claims abstract description 51
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 title claims abstract description 51
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 title claims abstract description 49
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 24
- 229940002508 ginger extract Drugs 0.000 title claims abstract description 21
- 235000020708 ginger extract Nutrition 0.000 title claims abstract description 21
- 239000012141 concentrate Substances 0.000 title claims abstract description 18
- 241000234314 Zingiber Species 0.000 claims abstract description 42
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 42
- 235000008397 ginger Nutrition 0.000 claims abstract description 42
- 230000032683 aging Effects 0.000 claims abstract description 35
- 235000002780 gingerol Nutrition 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 27
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
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- 102000004190 Enzymes Human genes 0.000 claims description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
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- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
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- CRPUJAZIXJMDBK-UHFFFAOYSA-N camphene Chemical compound C1CC2C(=C)C(C)(C)C1C2 CRPUJAZIXJMDBK-UHFFFAOYSA-N 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- KFGNBHYXXGAQKA-UHFFFAOYSA-N 6-gingerdiol Natural products CCCCCC(O)CC(O)CCc1ccc(OC)c(O)c1 KFGNBHYXXGAQKA-UHFFFAOYSA-N 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
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- PXRCIOIWVGAZEP-UHFFFAOYSA-N Primaeres Camphenhydrat Natural products C1CC2C(O)(C)C(C)(C)C1C2 PXRCIOIWVGAZEP-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010046763 Uterine atony Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
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- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 229930006739 camphene Natural products 0.000 description 1
- ZYPYEBYNXWUCEA-UHFFFAOYSA-N camphenilone Natural products C1CC2C(=O)C(C)(C)C1C2 ZYPYEBYNXWUCEA-UHFFFAOYSA-N 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
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- 210000004051 gastric juice Anatomy 0.000 description 1
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- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 210000000653 nervous system Anatomy 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000003642 reactive oxygen metabolite Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
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- 230000004936 stimulating effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
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- 230000008673 vomiting Effects 0.000 description 1
- 239000001841 zingiber officinale Substances 0.000 description 1
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L29/06—Enzymes
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
Description
본 발명은 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액의 제조방법에 관한 것으로, 좀 더 구체적으로, 본 발명은 인체 유용성분으로 알려진 6-gingerol과 6-shogaol의 함량을 극대화할 수 있도록 생강을 가공하는 방법에 관한 것이다.The present invention relates to a method for producing a ginger extract concentrate with increased contents of gingerol and shogaol, and more specifically, the present invention relates to a method for maximizing the contents of 6-gingerol and 6-shogaol, which are known as useful ingredients for the human body. How to process ginger.
생강(Zingiber officinale Roscoe)은 생강과(Zingiberaceae) 식물에 속하는 진지버(Zingiber)속 식물로서, 동남아시아 등지에 광범위하게 분포되어 있으며 민간요법에 따른 약재로 이용되어 왔다. 생강의 성분으로는 전분이 전체의 40~60%를 차지하고, 방향 신미 성분, 수지 단백질, 섬유소, 펜토산, 무기질 등이 있으며, 생강의 매운맛은 진저론(zingeron), 진저롤(gingerol), 쇼가올(shogaol), 디히드로진저롤(dihydrogingerol), 방향성분은 시트랄(citral), 캄펜(camphene) 등 40여 종이 알려져 있다. 생강의 활성에 관한 연구로서는 항산화 작용, 항염증 작용, 살충 작용 및 자궁 이완 작용 등이 보고된 바 있다.Ginger (Zingiber officinale Roscoe) is a plant of the genus Zingiber belonging to the plant Zingiberaceae, and is widely distributed in Southeast Asia and has been used as a medicine according to folk remedies. Starch accounts for 40-60% of the total composition of ginger, and there are aromatic and sour ingredients, resin protein, fiber, pentosan, and minerals. About 40 species are known, including shogaol, dihydrogingerol, and citral and camphene as aromatic ingredients. As studies on the activity of ginger, antioxidant activity, anti-inflammatory activity, insecticidal activity, and uterine relaxation activity have been reported.
생강의 매운맛을 내는 성분 중 쇼가올은 화학식이 C17H24O3로서 항암·항산화 작용이 있어 신경계 종양세포의 성장을 억제한다고 보고된바 있다. 특히 진저롤과 쇼가올 두 성분은 유전자가 활성 산소에 의해 손상 받기 전 단계에서 활성산소를 제거한다. 즉, 생강은 활성 산소를 제거하는 항산화 효과가 우수하고 활성 산소에 의한 유전자 손상을 차단함으로써 항암효과를 나타내며 해열과 진통 및 강력한 항염증 효과가 있다. 또한, 진저롤과 쇼가올은 중추신경계를 진정시키고 위 점막을 자극하여 위액 분비를 증가시키고 소화 작용을 촉진하며 구토를 억제하는 기능이 있다.Among the ingredients that make ginger spicy, shogaol has a chemical formula of C 17 H 24 O 3 and has been reported to inhibit the growth of tumor cells in the nervous system due to its anticancer and antioxidant properties. In particular, two ingredients, gingerol and shogaol, remove free radicals before the gene is damaged by reactive oxygen species. In other words, ginger has an excellent antioxidant effect that removes free radicals, blocks gene damage caused by free radicals, exhibits anticancer effects, and has antipyretic, analgesic, and strong anti-inflammatory effects. In addition, gingerol and shogaol have the functions of calming the central nervous system and stimulating the gastric mucosa to increase gastric juice secretion, promote digestion, and suppress vomiting.
따라서 진저롤과 쇼가올의 상승효과를 통한 인체 건강을 위해, 생강의 특정 가공 기술을 통한 두 성분의 극대화를 위한 연구가 활발하게 진행중에 있다.Therefore, for human health through the synergistic effect of gingerol and shogaol, research is actively underway to maximize the two components through a specific processing technology of ginger.
이에, 본 발명자들은 안전하면서도 진저롤과 쇼가올의 함량을 증가시킨 생강 가공제품을 개발하고자 예의 연구 노력한 결과, 종래로부터 사용되어 안전성이 입증된 생강을 이용하여 특정 조건의 숙성과 발효, 그리고 효소분해 공정을 적용할 경우, 진저롤과 쇼가올의 함량을 극대화시킬 수 있음을 확인하고, 본 발명을 완성하게 되었다.Accordingly, the present inventors have made intensive research efforts to develop a safe and processed ginger product with increased gingerol and shogaol content. As a result, using ginger that has been used and proven to be safe, aging and fermentation under specific conditions, and enzymatic decomposition When the process was applied, it was confirmed that the contents of ginger roll and shogaol could be maximized, and the present invention was completed.
상기한 목적을 달성하기 위하여, 본 발명은 특정 조건의 숙성과 발효, 그리고 효소분해 공정을 포함하여 제조한 생강 추출농축액의 제조방법을 특징으로 한다. 본 과제는 특정 조건의 생강의 숙성기술과 발효기술, 그리고 각각의 1차 가공물의 혼합 후 2단계 효소분해 과정을 통해 진저롤과 쇼가올의 함량을 극대화 시킬 수 있다는 사실을 밝힘으로써, 이상의 혼합물을 활용하여 건강개선에 도움을 주는 식품 조성물을 제공하는 것이다.In order to achieve the above object, the present invention features a method for producing a ginger extract concentrate prepared including aging and fermentation under specific conditions, and an enzymatic decomposition process. This project reveals the fact that the contents of gingerol and shogaol can be maximized through the fermentation technology and fermentation technology of ginger under specific conditions, and the two-step enzymatic decomposition process after mixing each primary processed product. It is to provide a food composition that helps to improve health by utilizing it.
본 발명은 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액 조성물을 제공한다. 본 발명의 생강 추출농축액 조성물은 안전할 뿐만 아니라, 진저롤과 쇼가올의 함량을 극대화 시켰으므로, 각종 심혈관질환 증상의 예방 및 개선에 효과적일 것으로 예상한다. 또 기능성 생강 가공제품의 상품화가 가능하여 생강의 소비층을 확장시킬 수 있을 것으로 기대한다.The present invention provides a ginger extract concentrate composition having an increased content of gingerol and shogaol. The ginger extract concentrate composition of the present invention is not only safe, but also maximizes the contents of gingerol and shogaol, so it is expected to be effective in preventing and improving symptoms of various cardiovascular diseases. In addition, it is expected that it will be possible to commercialize functional ginger processed products, thereby expanding the consumer base of ginger.
도 1은 생강의 숙성기간별 진저롤(6-gingerol) 및 쇼가올(6-shogaol)의 함량 변화를 측정한 그래프이다.
도 2는 생강의 발효시간별 진저롤(6-gingerol) 및 쇼가올(6-shogaol)의 함량 변화를 측정한 그래프이다.
도 3은 2단계 효소분해 과정에서 각 단계별 효소분해 시간에 따른 진저롤(6-gingerol) 및 쇼가올(6-shogaol)의 함량 변화를 측정한 그래프이다.
도 4는 본 발명의 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액의 제조방법을 도식화 한 것이다.1 is a graph measuring changes in the contents of gingerol (6-gingerol) and shogaol (6-shogaol) according to the aging period of ginger.
2 is a graph measuring changes in the contents of gingerol (6-gingerol) and shogaol (6-shogaol) according to fermentation time of ginger.
3 is a graph measuring changes in the contents of gingerol (6-gingerol) and shogaol (6-shogaol) according to the enzymatic digestion time of each step in the two-step enzymatic digestion process.
4 is a schematic diagram of a method for preparing a ginger extract concentrate with increased contents of gingerol and shogaol of the present invention.
이하, 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of Examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.
생강의 숙성기술과 발효기술을 통한 1차 가공 단계Primary processing step through aging technology and fermentation technology of ginger
본 발명의 숙성기술은 훈증 단계(1단계), 자가숙성시키는 1차 숙성 단계(2단계), 고온 열풍처리하는 2차 숙성 단계(3단계), 건조 단계(4단계)를 거치는 과정으로 수행된다.The aging technology of the present invention is carried out in a process of going through a fumigation step (step 1), a first aging step of self-aging (step 2), a second aging step of high-temperature hot air treatment (step 3), and a drying step (step 4). .
상기 훈증 단계는 세척된 생강을 터널식 건조기 내의 온도를 20 내지 40℃로 하고 쑥을 태워 발생하는 연기로 8시간 훈증한다.In the fumigation step, the temperature in the tunnel dryer is 20 to 40° C. and the washed ginger is fumigated with smoke generated by burning mugwort for 8 hours.
상기 1차 숙성 단계는 훈증시킨 생강을 터널식 건조기에 넣어 65 내지 90℃에서 24 내지 48시간 자가숙성시킨다.In the first aging step, fumigated ginger is put in a tunnel dryer and self-aged at 65 to 90° C. for 24 to 48 hours.
상기 2차 숙성 단계는 상기 1차 숙성시킨 생강을 온도 50 내지 90℃, 습도 35 내지 85%에서 400 내지 480시간 동안 고온 열풍처리 및 숙성시킨다.In the second aging step, the first aged ginger is subjected to high-temperature hot air treatment and aging at a temperature of 50 to 90° C. and a humidity of 35 to 85% for 400 to 480 hours.
상기 건조 단계는 고온 열풍처리 및 숙성시킨 생강을 냉풍으로 건조하여 수분 함량 60 내지 70%가 되도록 조정한다.The drying step is adjusted so that the moisture content is 60 to 70% by drying the ginger that has been treated with high temperature hot air and aged with cold air.
본 발명의 생강의 숙성과정 중 진저롤(6-gingerol) 성분이 탈수 반응을 거쳐 쇼가올(6-shogaol) 성분으로 전환되는 특징을 지니고 있다.During the aging process of ginger of the present invention, the gingerol (6-gingerol) component undergoes a dehydration reaction and is converted into the 6-shogaol component.
본 발명의 발효기술은 생강을 분쇄하여 배양액을 제조하는 단계(1단계), 상기 1단계의 배양액에 유산균을 접종하는 단계(2단계), 상기 2단계의 균주가 접종된 배양액을 발효시키는 단계(3단계)를 거치는 과정으로 수행된다.The fermentation technology of the present invention includes the steps of preparing a culture solution by crushing ginger (step 1), inoculating the culture solution of
상기 1단계의 생강은 바람직하게 생강 50 내지 60 중량%, 올리고당 10 내지 20 중량% 및 정제수로 이루어지는 것일 수 있다.The ginger in
상기 2단계의 유산균은 바람직하게 락토바실러스 플란타룸(Lactobacillus plantarum) 균주일 수 있으며, 접종 농도는 0.001% 내지 0.01% 농도로 접종할 수 있다.The lactic acid bacteria of the second step may preferably be a Lactobacillus plantarum strain, and the inoculation concentration may be inoculated at a concentration of 0.001% to 0.01%.
상기 3단계의 발효는 미생물이나 균류를 이용하여 인간에게 유용한 물질을 얻어내는 과정을 말하며 산소를 사용하지 않고 에너지를 얻는 당 분해 과정을 말한다. 발효 온도는 바람직하게 30℃ 내지 37℃일 수 있으며, 발효 시간은 24 내지 48시간 동안 수행될 수 있다.The fermentation of the three steps refers to a process of obtaining substances useful to humans using microorganisms or fungi, and refers to a process of decomposing sugar to obtain energy without using oxygen. The fermentation temperature may preferably be 30° C. to 37° C., and the fermentation time may be carried out for 24 to 48 hours.
이에 상기 숙성 단계(1차, 2차)에서 숙성기간에 따른 진저롤(6-gingerol) 및 쇼가올(6-shogaol)의 함량 변화를 분석하였다. Accordingly, changes in the contents of gingerol (6-gingerol) and shogaol (6-shogaol) according to the aging period in the aging steps (1st, 2nd) were analyzed.
시험 시료는 다음과 같이 제조하였다. 숙성기간별 각 생강 처리구 10 g을 95% 에탄올 100 mL에 72시간 상온 추출하고, 이를 0.45 μm membrane filter로 여과하여 기기 분석에 사용하였다. Test samples were prepared as follows. For each aging period, 10 g of each ginger treatment group was extracted in 100 mL of 95% ethanol at room temperature for 72 hours, and this was filtered through a 0.45 μm membrane filter and used for device analysis.
6-gingerol, 6-shogaol 함량 분석은 HPLC(Jasco, Tokyo, Japan)를 이용하였다. 이때 사용한 컬럼은 Eclipse XDB-C18(4.6×250 mm)이고 시료의 검출은 UV detector를 사용하여 230 nm 파장에서 생성되는 크로마토그램을 이용하여 정량하였다. 시료는 20 μL 주입하였고 이동상은 HPLC용 증류수와 acetonitrile을 이용하여 1.0 mL/min의 유속으로 30분간 전개하였는데, 최초 acetonitrile 함량은 45%에서 12분에 65%, 18분에 80%로 올린 후 25분까지 유지하고 27분에 45%로 내린 후 30분까지 유지하였다. 정량분석을 위하여 6-gingerol, 6-shogaol을 각각 10, 25, 50, 100, 250 μM 농도로 희석하여 표준곡선을 작성하였다.6-gingerol, 6-shogaol content analysis was performed using HPLC (Jasco, Tokyo, Japan). The column used at this time was Eclipse XDB-C 18 (4.6×250 mm), and the detection of the sample was quantified using a chromatogram generated at a wavelength of 230 nm using a UV detector. 20 μL of the sample was injected and the mobile phase was developed using distilled water for HPLC and acetonitrile for 30 minutes at a flow rate of 1.0 mL/min. The initial acetonitrile content was increased from 45% to 65% in 12 minutes and 80% in 18 minutes, and then 25 min, lowered to 45% at 27 min, and maintained for 30 min. For quantitative analysis, standard curves were prepared by diluting 6-gingerol and 6-shogaol to concentrations of 10, 25, 50, 100, and 250 μM, respectively.
그 결과, [도 1]에서 보는 바와 같이 숙성이 진행되면서 6-gingerol의 함량은 점차 감소하고 6-shogaol은 숙성 20일차에 최고치를 보이다가 30일차에 다시 감소하는 경향을 나타내었다. 특히 숙성 20일차의 6-shogaol 함량은 숙성 전(0일) 대비 약 86배까지 증가하는 결과를 나타내어, 6-shogaol의 함량을 극대화하는 생강의 최적 숙성기간이 될 수 있음을 확인하였다.As a result, as shown in [FIG. 1], the content of 6-gingerol gradually decreased as the aging progressed, and the content of 6-shogaol showed a peak at the 20th day of aging and decreased again at the 30th day. In particular, the 6-shogaol content at the 20th day of aging showed an increase of about 86 times compared to before (0 days) aging, confirming that it could be the optimal ripening period for ginger that maximizes the 6-shogaol content.
따라서 상기 1차 숙성 단계는 훈증시킨 생강을 터널식 건조기에 넣어 65 내지 90℃에서 24 내지 48시간 자가숙성시킬 수 있으며, 상기 2차 숙성 단계는 상기 1차 숙성시킨 생강을 온도 50 내지 90℃, 습도 35 내지 85%에서 400 내지 480시간 동안 고온 열풍처리 및 숙성시킬 수 있다.Therefore, in the first aging step, fumigated ginger can be put in a tunnel dryer and self-aged at 65 to 90° C. for 24 to 48 hours, and the second aging step is to put the fumigated ginger into a tunnel-type dryer, and the second aging step is to prepare the first aged ginger at a temperature of 50 to 90° C., and humidity. It can be subjected to high-temperature hot air treatment and aging at 35 to 85% for 400 to 480 hours.
또한 상기 발효 단계(1~3단계)에서 발효시간에 따른 진저롤(6-gingerol) 및 쇼가올(6-shogaol)의 함량 변화를 상기와 같은 방법으로 분석하였다.In addition, changes in the contents of gingerol (6-gingerol) and shogaol (6-shogaol) according to fermentation time in the fermentation steps (
그 결과, [도 2]에서 보는 바와 같이 발효가 진행되면서 6-gingerol의 함량이 미세하게 증가되는 경향을 나타내었으며, 특히 발효 48시간째의 6-gingerol 함량은 발효 전(0시간) 대비 약 30% 증가하는 결과를 나타내어, 6-gingerol의 함량을 향상시킬 수 있는 생강의 적정 발효시간이 될 수 있음을 확인하였다.As a result, as shown in [Fig. 2], the content of 6-gingerol showed a tendency to slightly increase as the fermentation progressed. In particular, the content of 6-gingerol at 48 hours of fermentation was about 30 compared to before fermentation (0 hours). % increase, confirming that it can be an appropriate fermentation time for ginger that can improve the content of 6-gingerol.
2단계 효소분해 공정을 통한 2차 가공 단계Secondary processing step through two-step enzymatic digestion process
본 발명의 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액을 제조하기 위하여 상기 <실시예 1>에서 제시한 생강의 숙성기술과 발효기술을 이용한 조성물을 각각 제조하고 이의 혼합물을 이용하여 2단계 효소분해 공정을 포함한 2차 가공 단계를 적용하였다.In order to prepare the ginger extract concentrate with increased contents of gingerol and shogaol of the present invention, a composition using the aging technology and fermentation technology of ginger as presented in <Example 1> was prepared, respectively, and the mixture was used in two steps Secondary processing steps including enzymatic digestion were applied.
구체적으로 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액은 다음의 방법에 의해 제조할 수 있다.Specifically, the ginger extract concentrate with increased contents of gingerol and shogaol can be prepared by the following method.
1) 상기 숙성 단계와 발효 단계를 통해 각각 제조한 조성물 중, 숙성 단계 조성물 40 내지 80 중량%, 발효 단계 조성물 20 내지 60 중량%가 되도록 혼합하는 단계,1) mixing so that 40 to 80% by weight of the composition for the aging step and 20 to 60% by weight of the composition for the fermentation step among the compositions prepared through the aging step and the fermentation step, respectively;
2) 상기 혼합물에 5배 중량의 정제수를 투입한 뒤 108 내지 112℃에서 4시간 동안 열수추출하는 단계,2) adding 5 times the weight of purified water to the mixture, followed by hot water extraction at 108 to 112° C. for 4 hours;
3) 상기 추출물을 55 내지 60℃로 냉각한 뒤 그 여과액에 protease 0.5 중량% 및 pectinase 0.2 중량%를 투입하여 48 내지 52℃의 온도에서 60분간 효소분해 하는 단계,3) After cooling the extract to 55 to 60 ℃, adding 0.5 wt % of protease and 0.2 wt % of pectinase to the filtrate and enzymatic decomposition at a temperature of 48 to 52 ℃ for 60 minutes,
4) 1차 효소분해가 끝나면 다시 α-amylase 1.0 중량%를 투입하여 65 내지 75℃의 온도에서 60분간 효소분해 하는 단계,4) After the first enzymatic decomposition, 1.0 wt% of α-amylase is again added and enzymatically decomposed at a temperature of 65 to 75° C. for 60 minutes;
5) 2차 효소분해가 끝나면 88 내지 92℃의 온도에서 15분간 효소 실활시키는 단계,5) After the secondary enzymatic decomposition, the step of inactivating the enzyme at a temperature of 88 to 92 ℃ for 15 minutes,
6) 효소 실활이 끝나면 50℃ 이하로 냉각하고 60 mesh 여과망에 1차 여과, 원심분리기에 120초/1회 동안 작동하여 배출하는 2차 여과, 규조토를 적용한 필터프레스 3차 여과, 25 μm 하우징필터에 최종 4차 여과하는 단계,6) After enzyme inactivation, cool to 50℃ or less, primary filtration through a 60 mesh filter, secondary filtration discharged by operating in a centrifuge for 120 seconds / 1 time, tertiary filtration of a filter press using diatomaceous earth, 25 μm housing filter to the final fourth filtration step,
7) 여과가 끝나면 N.C.E 농축기를 이용하여 38 내지 42 brix가 될 때까지 감압농축하는 단계,7) After filtration, concentration under reduced pressure until 38 to 42 brix using an N.C.E concentrator;
8) 83 내지 87℃의 온도에서 20분간 tubular heat exchanger 방식의 살균하는 단계,8) sterilization of the tubular heat exchanger method for 20 minutes at a temperature of 83 to 87 ℃,
9) 살균이 끝나면 일정량씩 포장하여 -18℃ 이하로 냉동하는 단계.9) After sterilization, a certain amount is packaged and frozen at -18℃ or lower.
상기 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액은 숙성기술과 발효기술을 각각 적용하여 1차적으로 진저롤과 쇼가올의 함량을 증대시킨 뒤, 각 조성물을 혼합하여 다시 2단계 효소분해 과정을 거칠 경우, 진저롤과 쇼가올의 함량을 더욱 극대화하여 매우 높은 수준의 유용성분을 보유한 가공품으로 제조할 수 있다.The ginger extract concentrate with increased contents of gingerol and shogaol is firstly increased in the contents of gingerol and shogaol by applying aging technology and fermentation technology, respectively, and then each composition is mixed and again a two-step enzymatic decomposition process When processed, the content of ginger roll and shogaol can be further maximized to produce a processed product with a very high level of useful ingredients.
상기 2단계 효소분해 과정에서 각 단계별 효소분해 시간에 따라 진저롤과 쇼가올의 함량을 극대화 할 수 있는 조건을 시험하여 [도 3]에 나타내었다.In the two-step enzymatic decomposition process, the conditions for maximizing the contents of gingerol and shogaol were tested according to the enzymatic decomposition time of each step, and are shown in FIG.
[도 3]에서 보는 바와 같이 protease와 pectinase를 처리하는 1차 효소분해 단계에서는 30분, 60분 각각 처리함에 따라 6-gingerol과 6-shogaol이 계속 증가하는 경향을 보였으며, 90분 처리시에는 유의적인 증가 경향이 나타나지 않았다. 이후 α-amylase를 처리하는 2차 효소분해 단계에서도 30분, 60분 각각 처리함에 따라 6-gingerol과 6-shogaol이 큰 폭으로 증가하였으며, 90분 처리시에는 유의적으로 증가되지 않았다.As shown in [Fig. 3], in the first enzymatic digestion step of treating protease and pectinase, 6-gingerol and 6-shogaol continued to increase as the treatment was performed for 30 minutes and 60 minutes, respectively. There was no significant increase trend. Thereafter, in the second enzymatic digestion step of α-amylase treatment, 6-gingerol and 6-shogaol were significantly increased according to the treatment for 30 minutes and 60 minutes, respectively, but did not increase significantly at the time of 90 minutes treatment.
따라서 2단계 효소분해 과정에서 각각 60분간 효소반응시 진저롤과 쇼가올의 함량이 극대화 되는 것을 확인할 수 있었다.Therefore, it was confirmed that the contents of gingerol and shogaol were maximized during the enzymatic reaction for 60 minutes each in the two-step enzymatic digestion process.
한편, 40 brix 수준으로 감압농축된 최종 단계의 생강 추출농축액의 진저롤과 쇼가올의 함량은 [표 1]에 나타내었다.On the other hand, the contents of gingerol and shogaol in the final stage of the ginger extract concentrate concentrated under reduced pressure to a level of 40 brix are shown in [Table 1].
결국, 본 발명의 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액은 특정 조건에서의 생강의 숙성기술과 발효기술, 그리고 각각의 1차 조성물을 일정 비율로 혼합한 후 최적 조건의 2단계 효소분해 과정을 통해 6-gingerol과 6-shogaol의 함량을 극대화 시킬 수 있다는 사실을 확인할 수 있었다.After all, the ginger extract concentrate with increased contents of gingerol and shogaol of the present invention is obtained by mixing the aging technology and fermentation technology of ginger under specific conditions, and each primary composition in a certain ratio, and then the second-stage enzyme under optimal conditions. It was confirmed that the content of 6-gingerol and 6-shogaol could be maximized through the decomposition process.
본 발명의 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액의 제조방법은 [도 4에] 도식화하여 나타내었다.The manufacturing method of the ginger extract concentrate with increased contents of gingerol and shogaol of the present invention is schematically shown in FIG. 4 .
따라서, 본 발명은 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액 조성물을 제공한다. 본 발명의 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액은 특정 조건에서의 생강의 숙성기술과 발효기술, 그리고 각각의 1차 조성물을 일정 비율로 혼합한 후 최적 조건의 2단계 효소분해 과정을 통해 6-gingerol과 6-shogaol의 함량을 극대화 시켰으므로, 각종 심혈관질환 증상의 예방 및 개선에 도움을 줄 수 있는 기능성 생강 가공식품 제조에 효과적이어서 산업상 이용가능성이 높다.Accordingly, the present invention provides a ginger extract concentrate composition having an increased content of gingerol and shogaol. The ginger extract concentrate with increased contents of gingerol and shogaol of the present invention is a two-step enzymatic decomposition process under optimal conditions after mixing the aging technology and fermentation technology of ginger under specific conditions, and each primary composition in a certain ratio. As the content of 6-gingerol and 6-shogaol is maximized through this, it is effective in manufacturing functional ginger processed food that can help prevent and improve symptoms of various cardiovascular diseases, and thus has high industrial applicability.
Claims (2)
생강을 분쇄하여 배양액을 제조하는 단계, 상기 배양액에 유산균을 접종하는 단계, 상기 균주가 접종된 배양액을 발효시키는 단계를 거친 생강의 발효기술을 이용한 조성물을 각각 제조하고, 다음의 일련의 과정,
1) 상기 숙성 단계와 발효 단계를 통해 각각 제조한 조성물 중, 숙성 단계 조성물 40 내지 80 중량%, 발효 단계 조성물 20 내지 60 중량%가 되도록 혼합하는 단계,
2) 상기 혼합물에 5배 중량의 정제수를 투입한 뒤 108 내지 112℃에서 4시간 동안 열수추출하는 단계,
3) 상기 추출물을 55 내지 60℃로 냉각한 뒤 그 여과액에 protease 0.5 중량% 및 pectinase 0.2 중량%를 투입하여 48 내지 52℃의 온도에서 60분간 효소분해 하는 단계,
4) 1차 효소분해가 끝나면 다시 α-amylase 1.0 중량%를 투입하여 65 내지 75℃의 온도에서 60분간 효소분해 하는 단계,
5) 2차 효소분해가 끝나면 88 내지 92℃의 온도에서 15분간 효소 실활시키는 단계,
6) 효소 실활이 끝나면 50℃ 이하로 냉각하고 60 mesh 여과망에 1차 여과, 원심분리기에 120초/1회 동안 작동하여 배출하는 2차 여과, 규조토를 적용한 필터프레스 3차 여과, 25 μm 하우징필터에 최종 4차 여과하는 단계,
7) 여과가 끝나면 N.C.E 농축기를 이용하여 38 내지 42 brix가 될 때까지 감압농축하는 단계,
8) 83 내지 87℃의 온도에서 20분간 tubular heat exchanger 방식의 살균하는 단계,
9) 살균이 끝나면 일정량씩 포장하여 -18℃ 이하로 냉동하는 단계,
를 특징으로 하는 진저롤과 쇼가올의 함량을 증가시킨 생강 추출농축액의 제조방법.
The fumigation step of ginger, the first aging step of self-aging for 24 to 48 hours at 65 to 90° C., the second aging step of performing high-temperature hot air treatment at 50 to 90° C. and 35 to 85% humidity for 400 to 480 hours, the drying step The aging technology of coarse ginger,
A composition using the fermentation technology of ginger that has undergone the steps of preparing a culture solution by grinding ginger, inoculating the culture medium with lactic acid bacteria, and fermenting the culture medium inoculated with the strain, respectively, and the following series of steps,
1) mixing so that 40 to 80% by weight of the composition for the aging stage and 20 to 60% by weight of the composition for the fermentation stage among the compositions respectively prepared through the aging and fermentation steps;
2) adding 5 times the weight of purified water to the mixture, followed by hot water extraction at 108 to 112° C. for 4 hours;
3) After cooling the extract to 55 to 60 ℃, adding 0.5 wt % of protease and 0.2 wt % of pectinase to the filtrate and enzymatic decomposition at a temperature of 48 to 52 ℃ for 60 minutes,
4) After the first enzymatic decomposition, 1.0 wt% of α-amylase is again added and enzymatically decomposed at a temperature of 65 to 75° C.
5) After the second enzymatic decomposition, the step of inactivating the enzyme at a temperature of 88 to 92 ℃ for 15 minutes
6) After enzyme inactivation, cool to 50℃ or lower, primary filtration through a 60 mesh filter, secondary filtration discharged by operating in a centrifuge for 120 seconds / 1 time, tertiary filtration of a filter press using diatomaceous earth, 25 μm housing filter to the final fourth filtration step,
7) After filtration, concentration under reduced pressure until 38 to 42 brix using an NCE concentrator;
8) sterilization of the tubular heat exchanger method for 20 minutes at a temperature of 83 to 87 ℃,
9) After sterilization, packaging a certain amount and freezing it at -18℃ or less,
A method for producing a ginger extract concentrate with increased contents of gingerol and shogaol, characterized in that
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| KR20040013508A (en) * | 2002-08-07 | 2004-02-14 | 한종현 | Method for production of Green ginger liquid and fuctional drink contaning it thereof |
| JP2015029499A (en) * | 2013-08-06 | 2015-02-16 | 株式会社東洋新薬 | Fermented kaempferia parviflora |
| KR20170127706A (en) * | 2016-05-12 | 2017-11-22 | 주식회사 풀무원 | Composition for blood circulation comprising fermented ginger and mature ginger |
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| KR20040013508A (en) * | 2002-08-07 | 2004-02-14 | 한종현 | Method for production of Green ginger liquid and fuctional drink contaning it thereof |
| JP2015029499A (en) * | 2013-08-06 | 2015-02-16 | 株式会社東洋新薬 | Fermented kaempferia parviflora |
| KR20170127706A (en) * | 2016-05-12 | 2017-11-22 | 주식회사 풀무원 | Composition for blood circulation comprising fermented ginger and mature ginger |
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