TW201711694A - Method for producing processed ginger product, processed ginger product and method for enriching shogaols - Google Patents

Abstract

Provided is a method for producing a processed ginger product, in which shogaols are enriched, at a high productivity. The method for producing a processed ginger product comprises: a freezing step for freezing ginger that is used as a starting material; and a steam heating step for heating the frozen ginger in the coexistence of steam at a temperature of 100-150 DEG C inclusive until the concentration of shogaols contained in the ginger exceeds the concentration of gingerols contained therein.

Description

Method for manufacturing ginger processed product

This international application is based on the patent application filed by the Japan Patent Office on August 12, 2015. Japan's special offer 2015-159640, which asserts its priority and applies the entire contents of Japan's special offer 2015-159640 to this international application. Reference.

The present invention relates to a method for producing a ginger-rich ginger-processed product, a ginger processed product, and a method for enriching ginger alcohol.

Ginger alcohol which is a spicy ingredient of ginger is not only used as a food flavor, but also has antipyretic action, analgesic action, anti-inflammatory action, anti-oxidation effect, synthesis inhibition of prostaglandin, promotion of blood circulation, In addition, effects such as diseases caused by living habits such as treatment and prevention of diabetes and obesity are known. Therefore, it is expected that ginger alcohols and raw materials containing the same can be used for functional foods, cosmetics, and the like.

On the other hand, ginger which is a representative plant of the family Zingiberaceae contains gingerol or ginger alcohol as a component having a spicy taste.

Ginger phenols which are rich in compounds of the structure shown below in the unprocessed state of ginger, ginger alcohols are only present in trace amounts, but ginger alcohol can be obtained by dehydration reaction of phenolic phenols from water. class.

(In the formula (1), n represents an integer of 1 or more and 10 or less).

The ginger alcohol which is a component contained in ginger refers to a compound of the structure shown below, mainly as a ginger alcohol, and refers to 6-gingerol, 8-ginger equivalent to n=4,6,8. Alcohol, or 10-glycol alcohol.

(In the formula (2), n represents an integer of 1 or more and 10 or less).

Further, in ginger, as the gingerol group, 6-gingerol, 8-gingerol, and 10-gingerol corresponding to n = 4, 6, 8 are contained, and among them, 6-gingerol is a main component. Therefore, the conversion of 6-gingerol to 6-gingerol is the main reaction.

Under such circumstances, a method of converting ginger phenols contained in ginger into ginger alcohols and enriching them with ginger alcohol has been discussed.

For example, Patent Document 1 reports a method of obtaining ginger alcohol by heating gingerol in the presence of an acid catalyst. However, in the method of Patent Document 1, since an organic solvent such as toluene is used, there is a concern about the safety of the human body.

Further, there has been reported an enrichment method of gingerol which does not use an organic solvent. For example, Patent Document 2 discloses a method for enriching ginger alcohols, which comprises the step of heating a supercritical CO ₂ extract of ginger in the presence of lactic acid at 110 ° C to 150 ° C. Further, Patent Document 3 discloses a method for enriching ginger alcohol, which comprises supercritical CO ₂ extract of ginger in the presence of an organic acid selected from the group consisting of citric acid, succinic acid and malic acid at 110 ° C. The step of heating at ~150 °C. Moreover, the applicant of the present application also reported in Patent Document 4 a method for enriching ginger alcohol, which comprises mixing ginger and a fermentation broth at a temperature of 30 ° C to 90 ° C and a humidity of 50% to 90%. The step of heating down.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 8-40970

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2015-10083

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2015-44766

[Patent Document 4] Japanese Patent No. 5297294

The method for enriching gingerols disclosed in Patent Documents 2 to 4 is a method which is excellent in safety to human body without using an organic solvent, but as a raw material, lactic acid must be used in addition to ginger (Patent Document 2) A component other than ginger such as an organic acid such as citric acid (Patent Document 3) and a fermentation broth (Patent Document 4). Therefore, the processed ginger product must have a flavor derived from the ingredients other than the above ginger. Therefore, there is a so-called flavor that is harmful to the original flavor of ginger due to the flavor of ingredients other than ginger.

Further, in the methods of Patent Documents 2 and 3, the ginger extract itself is not used as the raw material, and therefore the extraction step is required, which is one of the causes of high cost due to the extraction step. Further, in the method of Patent Document 4, although ginger can be directly used as a raw material, it is necessary to heat for 120 hours to 500 hours as a sufficient heating time required for conversion from gingerol to ginger alcohol. Therefore, there is still room for improvement in terms of productivity or manufacturing cost as the time for heating increases.

In view of the above, an object of the present invention is to provide a ginger-rich food which can improve the production efficiency without reducing the flavor of ginger, shortening the production time of converting gingerol into ginger alcohol, and improving production efficiency. A method of manufacturing ginger processed matter.

In order to solve the above problems, the inventors of the present invention have made it possible to carry out the steam heat treatment in a coexistence of water vapor at a specific temperature in order to solve the above-mentioned problems, and it has been found that the ginger is not subjected to the addition of components other than ginger. The ginger phenols contained in ginger can be efficiently converted into raw Ginger alcohols. Further, it has been found that by repeating the drying treatment and the freezing treatment of the ginger after the steam heat treatment and using the block-shaped ginger as a raw material, it is possible to suppress the decrease in the absolute amount of the ginger alcohol contained in the ginger processed product. The invention has been achieved.

That is, the present invention relates to the following method for producing a ginger processed product.

<1> A method for producing a ginger processed product, comprising the steps of: freezing a raw ginger as a raw material; and cooling the ginger after the freezing step at a temperature of 100 The heat treatment is carried out under the conditions of ° C or more and 150 ° C or less until the concentration of the ginger alcohol contained in the ginger is higher than the concentration of the ginger phenol.

<2> The method for producing a ginger processed product according to the above <1>, wherein the temperature in the freezing step is -10 ° C or lower.

<3> The method for producing a ginger processed product according to <1> or <2>, wherein the temperature in the steam heating step is 110° C. or higher and 130° C. or lower, and the pressure is 0.12 MPa or more and 0.30 MPa or less.

The method for producing a ginger processed product according to any one of the above aspects, wherein the processing time in the steam heating step is 3 hours or longer.

The method for producing a ginger processed product according to any one of <1> to <4>, which further comprises a drying step of drying the ginger after the steam heating step.

<6> A method for producing a ginger processed product such as <5>, wherein In the drying step, the ginger after the steam heating step is repeatedly subjected to a drying treatment and a freezing treatment, and is dried until the predetermined moisture content is equal to or lower.

<7> The method for producing a ginger processed product according to <6>, wherein the drying treatment is drying under reduced pressure, and the temperature in the freezing treatment is -10 ° C or lower.

<8> The method for producing a ginger processed product according to any one of <1> to <7> wherein the ginger as a raw material is a block-shaped ginger.

Further, another aspect of the present invention relates to the following inventors of the method for producing a ginger processed product described above.

<9> A ginger processed product produced by the production method according to any one of <1> to <8>.

<10> A composition comprising a ginger processed product such as <9>.

<11> A functional food comprising a ginger processed product such as <9>.

<12> A method for enriching ginger alcohol contained in ginger, which comprises heating the frozen ginger to a living condition under the condition of coexistence of water vapor and a temperature of 100 ° C or more and 150 ° C or less. The steam heating step in which the concentration of ginger alcohol contained in ginger is higher than the concentration of gingerol.

According to the method for producing a ginger processed product of the present invention, the ginger phenols contained in the ginger can be converted into ginger alcohols without impairing the flavor of the ginger, and the ginger-rich can be produced with good productivity. Alcohol processing of alcohol Things.

[Formation of the Invention]

In the following, the present invention is described in detail with reference to the accompanying drawings, and the present invention is not limited to the following examples, and may be arbitrarily changed without departing from the scope of the invention.

The method for producing a ginger processed product of the present invention (hereinafter referred to as "the method for producing the present invention"), characterized in that the step of freezing the ginger as a raw material, and the freezing step after the freezing step Ginger is subjected to heat treatment under the conditions of coexistence of steam and a temperature of 100 ° C or more and 150 ° C or less until the concentration of the ginger alcohol contained in the ginger is higher than the concentration of the ginger phenol.

In the production method of the present invention, after the ginger as a raw material is frozen, the steam heat treatment is performed under the above-described specific temperature conditions in the presence of steam, and the steam heat treatment is performed without performing the freezing treatment. In contrast, the conversion efficiency of the gingerols contained in the ginger to the ginger alcohol can be particularly improved, and the ginger processed product rich in ginger alcohol can be produced with good productivity.

Hereinafter, the production method of the present invention will be described in more detail.

(raw ginger)

Ginger (raw ginger) which is a raw material of the ginger processed product of the present invention is a ginger family, and is a ginger belonging to the genus Ginger (Zingiber). Officinale). Any of the raw ginger, medium ginger, and small ginger, which are classified according to their size, can be used. Examples of the raw ginger include, for example, Jinshi ginger, Sanzhou ginger, gold ginger, Omi ginger, Guzhong ginger, Shizuoka No. 4, yellow ginger, native ginger, and Otahuku ginger. Especially among these, Jinshi ginger and Sanzhou ginger are preferred because they are rich in gingerol. Further, gold ginger is also suitable in the production method of the present invention.

In the case of raw ginger, it may be ginger that has just been harvested, or ginger that has been preserved after harvesting. Further, as for the portion of the raw ginger to be used, an appropriate portion can be selected, and the rhizome is preferably used in a large amount of gingerol.

Raw ginger can be used as raw ginger without treatment, or it can be used. Further, as for the form of the raw ginger, it may be selected as appropriate, and for example, it may be in the form of a block, a flake, or a shred. Further, the extract obtained by compressing the raw ginger is also in the form of one of raw ginger.

In the form of raw ginger, especially in the form of chunky ginger, it is preferred because it inhibits the evaporation of gingerol (and ginger alcohol) during processing (especially during heating or drying).

In addition, the term "blocky ginger" as used herein includes not only the entire ginger but also the size of about 4 cm square. In order to further suppress evapotranspiration of gingerol (and ginger alcohol), it is preferred to use ginger which is not cut as much as possible.

(freezing step)

Raw ginger, unprocessed or processed into a suitable form, is supplied to the cold Frozen step.

The freezing temperature in the freezing step may be 0 ° C or lower, preferably -10 ° C or lower, more preferably -15 ° C or lower. The lower limit of the freezing temperature is not particularly limited, and since it requires extra energy and time for thawing, it is usually -25 ° C or higher.

The freezing time may be an appropriate length as long as it has an effect of enriching the ginger alcohol which is an effect of the present invention, and is usually 1 hour or longer, preferably 5 hours or longer, more preferably 10 hours or longer.

As means for performing the freezing step, as long as the temperature of the freezing can be adjusted, a suitable one can be used, and for example, a commercially available freezer can be used. In addition, large-scale equipment-based refrigeration facilities can also be used. As long as the temperature can be adjusted, for example, a natural cold environment can be used instead of an electric one.

In the freezing step, the raw ginger can be directly stored in the freezer; when it is frozen, it can be frozen and stored in the raw state, or can be peeled, cut into a round, ground into a mud, shredded, Or cut into sized pockets for easy use. If the ginger is placed in a plastic bag, the color tone or flavor of the ginger is not easily changed, which is preferable.

(steam heating step)

The steam heating step is to heat the ginger after the freezing step to the freezing step, and to heat the mixture in the presence of steam at a temperature of 100 ° C or more and 150 ° C or less until the concentration of the ginger alcohol contained in the ginger is high. The step of concentration of ginger phenols.

In addition, after the freezing step of the steam heating step Ginger can be either ginger in a frozen state or ginger that is thawed after freezing. Further, the freezing step and the steam heating step are not necessarily required to be continuously performed, and other steps may be included between the steps. Further, the freezing step and the steam heating step may be performed at different places.

Further, frozen ginger can also be stored in a freezing apparatus and regarded as a freezing step. In this case, when a ginger processed product is produced, a frozen amount of frozen ginger is supplied to the steam heating step to produce a ginger processed product, and the steam heating step is a substantially manufacturing time.

The temperature in the steam heating step is 100° C. or higher and 150° C. or lower, and is preferably 110° C. or higher and 130° C. or lower from the viewpoint of further increasing the conversion rate to the ginger alcohol.

The pressure in the steam heating step is 0.12 MPa or more, and is preferably 0.13 MPa or more from the viewpoint of further increasing the conversion rate to ginger alcohol. The upper limit of the pressure is determined within a range that does not impair the effects of the present invention, and is preferably 0.3 MPa or less.

The time of the steam heating step is determined depending on the type and size of the ginger, and is determined within a range in which the ginger alcohol can be sufficiently enriched. For example, the enrichment effect of the ginger alcohols can be seen in a short time of 10 minutes, but in order to obtain a sufficient amount of ginger alcohols for the preparation of the product (that is, the concentration of the ginger alcohol contained in the ginger is higher than that of the ginger. The concentration of the phenol is, for example, 1 hour or longer, 3 hours or longer, or 5 hours or longer. The upper limit of the time of the steam heating step is not limited, and if the time is too long, the ginger alcohol (and ginger phenol) contained therein tends to evaporate, and therefore it is usually 20 hours or shorter and 10 hours or shorter.

As a means for performing the steam heating step, any commercially available autoclave, pressure cooker, or autoclave can be used to adjust the vapor, pressure, and temperature. Further, in the case of steam heating, since the high-pressure steam sterilization can be performed, the method for producing a ginger processed product of the present invention can further produce the ginger processed product of the present invention in addition to the effect of enriching the ginger alcohol. Sterilize or clean it. As a means for performing the steam heating step, a sterilizer for sterilizing the packaged food can be used, and at the same time, the same sterilization and sterilization effect can be obtained.

For example, in the manufacturing method of the present invention, the ginger which has undergone the freezing step is treated in the steam heating step, and the heating time is shorter than that of the conventional method, and the ginger phenol is still promoted. The conversion efficiency of gingerols can make them rich in ginger alcohols.

For example, in the production method of Patent Document 4 proposed by the present applicant, after the raw ginger and the fermentation liquid are mixed, the heat treatment is carried out at a temperature of 30 ° C to 90 ° C and a humidity of 50% to 90%. In order to convert ginger phenols to ginger alcohols, it takes more than 120 hours to heat; however, in the production method of the present invention, by supplying the frozen ginger to a steam heating step of 1 hour or longer, The same degree of conversion efficiency can be obtained, and therefore, the ginger-rich ginger-rich processed product can be obtained more satisfactorily.

(other steps)

In the production method of the present invention, in addition to the above-described freezing step and steam heating step, it is also possible to further add other steps. Also, it can be repeated frozen The steps are followed by a steam heating step several times.

As another step, for example, a drying step can be mentioned.

(drying step)

The drying step is a step of drying the ginger processed product after the steam heating step. By carrying out the drying step, the storage property of the ginger processed product can be further improved, and the ginger processed product can be more easily used for the application product described later. Although the ginger processed product is used depending on the intended use, it is dried to a moisture content of usually 30% by weight or less, preferably 10% by weight or less.

The means for the drying step is not particularly limited as long as it does not impair the effect of enriching the ginger alcohol, and a known drying method can be employed. The drying conditions may be determined so that the ginger processed product reaches a target water content. For example, there is a method of heating and drying at a temperature of 70 ° C to 90 ° C for 12 hours to 30 hours.

Further, as a preferred drying method, in the drying step, the ginger after the steam heating step is repeatedly subjected to a drying treatment and a freezing treatment, and dried to a predetermined moisture content or lower. According to this method, the reduction of the ginger alcohol contained in the ginger processed product can be suppressed, and the absolute amount of the ginger alcohol contained in the ginger processed product is increased by heating and drying.

In this method, it is preferred that the drying treatment is drying under reduced pressure, and the temperature in the freezing treatment is -10 ° C or lower. Set the time for decompression drying to 1 to 10 hours, and set the freezing time to 5 to 20 hours. Repeat until the target is reached. The amount of water is up to (usually repeated 2 to 5 times). Thereby, the amount of water can be made quantitative (for example, 10% by weight or less) without deteriorating the quality of the ginger processed product. In this method, blocky ginger is preferably used. If sliced or shredded ginger is used, the ginger alcohol will evaporate when it is dried under reduced pressure, and the content tends to decrease.

(Ginger alcohol enrichment method)

The method for enriching the ginger alcohol of the present invention is to heat the frozen ginger in the presence of steam at a temperature of 100 ° C or more and 150 ° C or less, and to heat the ginger. An enrichment method for converting ginger alcohols into gingerols. The method for enriching the ginger alcohol is to freeze the raw ginger and perform steam heat treatment in the same manner as the method for producing the ginger processed product described above, thereby enriching the ginger alcohol contained in the ginger. The method is omitted because the preferred conditions are the same.

<Ginger Processing>

The ginger processed product (hereinafter referred to as "the ginger processed product of the present invention") produced by the method for producing ginger according to the present invention can be used as it is, and can be further processed by extraction or pulverization. Further, the ginger processed product and any of the components may be combined to form a composition containing the ginger processed product. The blending ratio of the optional components can be determined depending on the appropriate choice of the purpose.

The ginger alcohol contained in the ginger processed product of the present invention is a medicine having antipyretic, analgesic, anti-inflammatory, prostaglandin biosynthesis inhibition, promotion of blood circulation, body temperature rise, and adiponectin expression. It is also an effective ingredient for the prevention of metabolic syndrome induced by diabetes or obesity. Therefore, the composition containing the ginger processed product or the ginger processed product of the present invention can be suitably used as a raw material for a body care product, a functional food or the like as described below. In addition, the following is a description of the body care product, the functional food, and the supplementary food, but the use of the ginger processed product of the present invention is not limited to such use, and for example, it can also be used for pharmaceutical use.

(body care products)

The ginger processed product of the present invention can be used as a body care product. In addition, the term "body care products" as used herein refers to cosmetics, and is also referred to as a bath or shampoo, soap, and the like for protecting or washing skin.

The ginger processed product of the present invention can be blended into a bathing composition such as a body wash, a body soap or a shampoo, and can be used as a dosage form to be adjusted into a commonly used aqueous solution, W/O type or O/W. The emulsion is prepared into a powder, a tablet or the like other than the granules by using an appropriate excipient or the like. Moreover, it can also be used as a hair conditioner such as a curtain or a hair.

When the ginger processed product of the present invention is adjusted into a cosmetic composition, a conventional cosmetic base material can be suitably blended to prepare a desired dosage form. The form is not particularly limited, and examples thereof include a gel, an emulsion, and a cream. Further, when these forms are prepared, a herb or a natural essential oil or the like can be further added. Further suitable ingredients for moisturizing or cosmetic use of the skin, such as hyaluronic acid or coenzyme Q10, may be further added.

As a cosmetic substrate, it can be combined with the target dosage form. A well-known cosmetic base material such as water, a water-soluble organic solvent, fats and oils, waxes, higher fatty acids, higher alcohols, and esters is selected.

Further, in the cosmetic composition of the present invention, any component generally used in cosmetics or skin external medicine can be added to the extent that the effects of the present invention are not impaired. Specific examples of the optional component include a thickening/gelling agent, an antioxidant, an ultraviolet absorber, a coloring agent, a chelating agent, a preservative, a pH adjuster, a fragrance, and beeswax. The blending ratio of such optional components can be determined according to the appropriate choice of the purpose. Further, other medicinal plant extracts may be added to the extent that the effects of the present invention are not impaired.

(functional food)

The ginger processed product of the present invention can also be used as a functional food in foods and beverages.

The term "functional food" as used herein refers to general foods, and refers to foods or beverages that are ingested for the purpose of maintaining health, such as health foods, nutritional supplements, nutritional functional foods, and nutraceutical foods. In addition, when functionalized as a functional food, various additives for foods may be added, specifically, coloring materials, preservatives, viscosity-enhancing stabilizers, antioxidant bleaching agents, antibacterial and antifungal agents, sour materials, Seasonings, emulsifiers, fortifiers, manufacturing agents, perfumes, and the like.

The foods and beverages which are the target of the functional food are not particularly limited, and foods and beverages which are more palatable with the flavor of ginger are particularly preferred. For example, the food may be a food such as sausage, ham, seafood processed product, jelly, candy, or chewing gum. Also, the drinks can be exemplified by various teas and refreshing drinks. Water, alcohol, nutritious drinks, etc.

(supplementary food)

The supplementary food of the present invention contains the ginger processed product of the present invention. The form of the supplementary food of the present invention is not particularly limited, and may be any form of a tablet, a powder, a granule, a capsule, a sugar-coated tablet, a film, a tablet, a chewable tablet, a solution, an emulsion, a suspension, or the like.

The supplementary food of the present invention may contain, in addition to the ginger processed product of the present invention, any component which is usually used as a supplementary food. Examples of such a component include amino acids, peptides, vitamins such as vitamin E, vitamin C, vitamin A, vitamin B, and folic acid; minerals; sugars; inorganic salts; citric acid or a salt thereof; Tea extract; oil; prototrophic and strong ingredients such as propolis, royal jelly, taurine, etc.; raw extracts of ginger extract, Korean ginseng extract, etc.; herbal: collagen.

[Examples]

The method of the present invention will be more specifically described below by way of examples. Further, the present invention is not limited to the following embodiments.

(Example 1)

The rhizome of the large ginger produced in Kochi Prefecture, which is the raw material ginger, was stored in a freezer (HOSHIZAKI INVERTER) maintained at a temperature of -18 ° C for 15 hours to obtain frozen ginger (freezing step). Secondly, the frozen ginger is automatically opened and closed with a top cover high pressure steam sterilizer (HICLAVE HG- 50, manufactured by Hirayama Seisakusho Co., Ltd., steam heat treatment (vapor heating step) was carried out for 5 hours under the coexistence of steam at a temperature of 121 ° C and a pressure of 0.15 MPa. Next, the steam-heated ginger was dried in a desiccator (small food dryer SM7S-EH Kurohara Seisakusho Co., Ltd.) at a temperature of 80 ° C for 24 hours (drying step) to obtain the ginger processing of Example 1. Things.

(Comparative Example 1)

The rhizome of the large ginger produced in Kochi Prefecture, which was the same as in Example 1, was stored in a freezer (HOSHIZAKI INVERTER) maintained at a temperature of -18 ° C for 15 hours to obtain a ginger processed product of Comparative Example 1.

(Comparative Example 2)

The rhizome of the large ginger produced in Kochi Prefecture, which is the same as in Example 1, was autoclaved with a top cover, and was placed in a high-pressure steam sterilizer (HICLAVE HG-50, manufactured by Hirayama Seisakusho Co., Ltd.) at a temperature of 121 ° C in the presence of steam. The steam heat treatment (vapor heating step) was carried out for 15 minutes at a pressure of 0.15 to 0.2 MPa. Next, the steam-heated ginger was dried at a temperature of 80 ° C for 24 hours in a desiccator (small food dryer SM7S-EH Kurohara Seisakusho Co., Ltd.) (drying step) to obtain ginger processing of Comparative Example 2. Things.

<Evaluation of 6-gingerol and 6-gingerol content in ginger processing>

Each ginger processed product obtained by the above method was immersed in a methanol 100% solvent for 2 hours, and then centrifuged at 3000 rpm for 10 minutes, and the supernatant was filtered through a 0.45 μm filter to prepare an extract, and analyzed. The content of 6-gingerol and 6-gingerol in the extract.

The analysis was carried out using an Alliance HPLC system manufactured by Waters. The column was Wakosil-II 5C18 HG, and the solvent was acetonitrile and water, and the solvent ratio was changed over time. The flow rate was carried out at 1 ml/min, and the absorbance was carried out at 280 nm. A peak area and a concentration ratio of each of 6-gingerol and 6-gingerol were used as a calibration curve for quantitative analysis.

(Evaluation Results)

Table 1 shows the contents of 6-gingerol and 6-gingerol (mg/g) and the ratio of 6-gingerol to 6-gingerol in 1 g of each ginger processed product (6-gingerol/6 - gingerol). Further, the ginger processed product (frozen ginger) used in Comparative Example 1 was not subjected to a drying treatment, and contained about 10 times of water content of the ginger processed product of Example 1 and Comparative Example 2 which had been subjected to the drying treatment.

As shown in Table 1, the ginger processed product of Example 1 subjected to the freezing treatment and the steam heat treatment, and the ginger processed product of Comparative Example 1 which had only been subjected to the freezing treatment, and the comparative example in which only the steam heat treatment was performed were known. Compared with the ginger processed product, the ratio of 6-gingerol to 6-gingerol is much larger than the two. As described above, by combining the freezing treatment and the steam heat treatment, it is possible to produce a ginger processed product having a high content and a large proportion of ginger alcohol.

In the following, as a reference example, the results of the evaluation of "comparation of the manufacturing time according to the difference of the ginger processing method (Reference Example 1)" and "the effect of the freezing treatment on the ginger (Reference Example 2)" are shown.

Reference Example 1: "Comparison of manufacturing time based on differences in ginger processing methods"

The method for producing a ginger processed product according to the present invention, and the method for producing a ginger processed product using a conventional fermentation liquid reported in Patent Document 4 (Patent No. 5297294), the manufacturing time and the manufacturing time. - Ginger alcohol content is assessed.

Since the method for producing the ginger processed product of the present invention is the same as that of the above-described first embodiment, the detailed description thereof will be omitted.

The method for producing the ginger processed product of Reference Example 1 using the conventional fermentation broth is as follows.

First, a brown rice fermented product (wine cellar) obtained by fermenting brown rice and water were stirred at a weight ratio of 1:9 to be uniform to prepare a fermentation liquid.

Next, as a fermentation step, 100 g of raw ginger (cut into half of Sanzhou ginger (yellow ginger)) and 60 mL of the fermentation liquid produced by the above method were added to a container made of stainless steel, and the raw ginger was immersed in In the fermentation broth, it was kept at normal temperature for 24 hours to obtain fermented ginger. Next, the fermented ginger was placed in a digester equipped with far infrared rays as a heat source, and the temperature was raised to 78 ° C from 30 ° C for 50 hours, and steamed at 70 ° C for 300 hours while maintaining the temperature at 78 ° C. through. Thereafter, the ginger is Slowly cool at 78 ° C and take 50 hours to return to room temperature. The ripening step requires a total of 400 hours. After the ripening, the ginger was dried for one month to obtain a ginger processed product (fermented black ginger) of Reference Example 1.

Table 2 shows the production time of the ginger processed product of Example 1 and Reference Example 1, and the content of 6-gingerol.

Further, the method for evaluating the content of 6-gingerol is the same as the evaluation of the content of 6-gingerol and 6-gingerol in the above-mentioned <Ginger processed product>.

In Example 1, the production time was 20 hours in the total of the freezing step and the steam heating step (plus the drying step for 24 hours), and the content of 6-gingerol was 3.21 mg/g. On the other hand, in Reference Example 1, the production time was 424 hours (plus one drying step) and the content of 6-gingerol was 3.09 mg/g in total of the fermentation step and the ripening step.

As a result, according to the method for producing a ginger processed product of the present invention, it is possible to produce 6-glycine which is equivalent to or higher than the ginger processed product obtained by the production method using the conventional fermentation liquid in a very short time. A ginger processed product of alcohol.

Reference Example 2: "The effect of freezing on ginger"

In order to investigate the effect of the freezing treatment of the raw ginger, the roots of the large ginger produced in Kochi Prefecture were evaluated in 6 of the frozen processed ginger obtained by maintaining the HOSHIZAKI INVERTER at a temperature of -18 ° C for 15 hours. - content of gingerol and 6-gingerol.

In addition, Kochi Prefecture Ginger, which was stored in a refrigerator (HOSHIZAKI INVERTER) at a temperature of 5 ° C to 7 ° C for 15 hours, was also subjected to the same evaluation.

Table 3 shows the content of 6-gingerol and 6-gingerol per 1 g of ginger (with freezing treatment) and ginger (without freezing treatment) which were not subjected to freezing treatment (mg) /g). Further, Table 3 shows the ratio of 6-gingerol to 6-gingerol in the ginger which was subjected to the freezing treatment and the ginger which was not subjected to the freezing treatment (there was a freezing treatment/freezing treatment).

As can be seen from Table 3, the amount of 6-gingerol was significantly higher in the ginger which had been subjected to the freezing treatment than the ginger which was not subjected to the freezing treatment. Further, it is understood that the content of 6-gingerol is also large. This means that the content of 6-gingerol and 6-gingerol is increased by the freezing treatment.

(Example 2)

The rhizome of the large ginger produced in Kochi Prefecture, which is the raw material of ginger, was not cut. The whole was stored in a freezer maintained at a temperature of -18 ° C for 14 hours to obtain frozen ginger (freezing step).

Next, the frozen ginger (blocky) was subjected to steam heat treatment (steam heating step) in a steaming pot (SOS120/10SV, Samsung) in the presence of steam at a temperature of 121 ° C for 4 hours.

Next, the steam-heated ginger was dried under reduced pressure (drying step 1) at a temperature of 80 ° C for 4 hours in a vacuum dryer (Antarctic heat-proof, ordered product). Next, the above freezer was again subjected to freezing for 14 hours (freezing step 2). Then, again, using a vacuum dryer (Antarctic heat prevention, ordered product), drying at a temperature of 80 ° C for 4 hours (drying step 2) and repeating the above (freezing step 2) ~ (drying step 2) 0 to 5 times, and The ginger processed product of Example 2 was obtained.

(Example 3)

The ginger processed product of Example 3 was obtained in the same manner as in Example 2 except that the rhizome of the large ginger produced in Kochi Prefecture was thinly cut into about 3 mm.

The results of evaluating the contents of 6-gingerol and 6-gingerol in the ginger processed products of Example 2 and Example 3 are shown in Table 4.

From the comparison with Example 1 (80 ° C, heating and drying for 24 hours), it was confirmed that the method of repeated vacuum drying and freezing treatment used in Examples 2 and 3 can increase the 6- contained in the ginger processed product. Ginger alcohol (and 6-gingerol). In particular, in the method of Example 2 using bulk ginger, the absolute amount of 6-glycol alcohol containing 2 times or more can suppress the evapotranspiration of 6-gingerol in processing, and it is confirmed that a large amount can be obtained. 6-Ginger processed ginger.

[Industrial availability]

The method for producing a ginger processed product of the present invention is a ginger alcohol having excellent physiological activity and pharmacological action which is expected to be highly effective in containing materials such as body care products, functional foods, and supplementary foods at a high concentration. The ginger processed material can shorten the processing time, and the industrial effect can be expected.

Claims (10)

A method for producing a ginger processed product, comprising the steps of: freezing a raw material as a raw material for freezing; and cooling the ginger after the freezing step at a temperature of 100 ° C or more and 150 The heat treatment is carried out under the conditions of ° C or less until the concentration of the ginger alcohol contained in the ginger is higher than the concentration of the ginger phenol. The method for producing a ginger processed product according to claim 1, wherein the temperature in the freezing step is -10 ° C or lower. The method for producing a ginger processed product according to claim 1, wherein the temperature in the steam heating step is 110° C. or higher and 130° C. or lower, and the pressure is 0.12 MPa or more and 0.30 MPa or less. The method for producing a ginger processed product according to claim 1, wherein the treatment time in the steam heating step is 3 hours or longer. A method for producing a ginger processed product according to claim 1, comprising the step of drying the ginger after the steam heating step. The method for producing a ginger processed product according to claim 5, wherein in the drying step, the ginger after the steam heating step is repeatedly subjected to a drying treatment and a freezing treatment, and dried until the predetermined moisture content is equal to or lower. The method for producing a ginger processed product according to claim 6, wherein the drying treatment is drying under reduced pressure, and the temperature in the freezing treatment is -10 ° C or lower. The method for producing a ginger processed product according to any one of claims 1 to 7, wherein the ginger as a raw material is a block-shaped ginger. A ginger processed product produced by the manufacturing method of claim 8. A functional food comprising the ginger processed product of claim 9.