초록 ▼

○ 연구결과
다진 생강과 주정, 식초, 비타민 C, xanthan gum을 혼합하여 상온에서 3개월간 유통이 가능한 생강 다대기를 개발하였고, 편강 제품은 0.5% 비타민 C 용액에 침지한 후 180초 데치기한 후 설탕용액에 침지하여 제조하였으며, 생강차의 최종배합비는 슬라이스생강 20%에 당류, 검류, 비타민 C등을 첨가하여 제조하였다. 생강추출물의 유용성분 함량은 초임계 추출온도가 높아질수록 6-gingerol을 비롯한 성분의 함량이 다소 감소하는 경향을 보였다. 제조한 숙성생강의 경우 유효성분과 영양성분 면에서 증숙생강과

○ 연구결과
다진 생강과 주정, 식초, 비타민 C, xanthan gum을 혼합하여 상온에서 3개월간 유통이 가능한 생강 다대기를 개발하였고, 편강 제품은 0.5% 비타민 C 용액에 침지한 후 180초 데치기한 후 설탕용액에 침지하여 제조하였으며, 생강차의 최종배합비는 슬라이스생강 20%에 당류, 검류, 비타민 C등을 첨가하여 제조하였다. 생강추출물의 유용성분 함량은 초임계 추출온도가 높아질수록 6-gingerol을 비롯한 성분의 함량이 다소 감소하는 경향을 보였다. 제조한 숙성생강의 경우 유효성분과 영양성분 면에서 증숙생강과 10일 숙성생강이 우수하게 평가되었고, 혈액내 GOT, LDH, creatinine, lactate 증가억제효과를 나타내었으며, 증숙생강을 분쇄하여 상온에서 3시간 교반 추출 후 여과하고 70 °brix까지 농축하여 생강엑기스를 제조하였고, 생강음료는 헛개나무 엑기스 0.3%, 생강엑기스 10%를 혼합하여 제조하였다.

Abstract ▼

Ⅳ. Results of R&D
o The grinding of ginger for the manufacturing of minced ginger was performed using a chopper and then treated with colloid mill after the first grinding, and finally ground down to micro-fibers. Also, the addition of a mixture of ethanol, vinegar, and vitamin C to minced ginge

Ⅳ. Results of R&D
o The grinding of ginger for the manufacturing of minced ginger was performed using a chopper and then treated with colloid mill after the first grinding, and finally ground down to micro-fibers. Also, the addition of a mixture of ethanol, vinegar, and vitamin C to minced ginger was effective in inhibiting microbial growth and preventing color changes, and the addition of xanthan gum prevented the separation of ginger juice and minced ginger. A shelf-stable minced ginger was developed, which can have a shelf life of 3 months at ambient temperature, by mixing ethanol 3%, vinegar 3%, vitamin C 1%, and xanthan gum 0.1% to prevent microbes and color changes. The antioxidant effect was similar in raw ginger and prototype minced ginger stored for 1 month. In addition, cytotoxicity was not shown at 100 ppm and an apoptosis-preventing effect due to H₂O₂ did not show significant differences.
o For sweetened ginger slice products, ginger was soaked in a 0.5% vitamin C solution to prevent the color change of sliced ginger and then blanched in boiling water for 180 seconds, then soaked in sugar solutions. The appearance and sensory evaluation results of sweetened ginger slice manufactured by soaking in sugar solutions and heating were evaluated as excellent among those soaked in sugar, oligosaccharides, and fructose solutions. For the storage experiment of sweetened ginger slice by containers, the color was better in the case of paper tube but the texture was poor. No effect of silica gel was shown. In the case of sweetened ginger slice stored at 30℃, color change and moisture absorption had a more severe to lower quality than the sweetened ginger slice products, and those stored at 15℃ maintained their initial state during the storage.
o For the manufacturing of ginger tea, sliced ginger was soaked in a vitamin C solution for 1 hour and blanched. Better sensory evaluation results were obtained when sliced ginger with a 20% ginger tea wt. was added. The final mix ratio of ginger tea was determined as sliced ginger 20%, oligosaccharides 18%, com syrup 18%, sugar 9%, ginger concentrate 10%, ginger diluted solution 1.1%, CMC 0.4%, carrageenan gum 0.2%, vitamin C 1%, salt 0.3%, and purified water 22%.
o The yield of ginger extract by ethanol was not greatly different depending on the temperature of solvent extraction, the ratio of solvent and sample, and extraction time, but the extract by supercritical treatment showed a slightly higher yield under high pressure and high temperature conditions, particularly under 500 bar and 65℃, showing the highest extract yield of 8.86% compared to other treatment groups.
o The difference in the content of useful substances of ginger extract such as 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin by supercritical extraction pressure was minimal, but tended to be slightly decreased with 6-gingerol as the supercritical extraction temperature increased. No changes in the content of useful substances were observed when ginger extract was stored at 4℃ and 30℃ for 4 weeks.
o For antibacterial activity, solvent extraction did not show great differences depending on extraction conditions, but supercritical extraction showed greatly increased antibacterial activity in 100 bar and 500 bar extraction pressure groups and 35℃ and 65℃ extraction temperature groups. For major volatile compounds of ginger extract, αγ-curcumene, zingiberene, α-farnesene, β- bisabolene, and β-sesquiphellandre were detected, and the difference in their contents was clear when compared to aroma compounds of supercritical and solvent extraction.
o Ginger extract effectively eliminated DPPH and ABTS radicals, particularly with the highest elimination effect of supercritical extraction. Ginger supercritical extract suppressed L6 muscle cell apoptosis and ATP production decreased due to hydrogen peroxide, and thus ginger supercritical extract, when ingested, was expected to effectively prevent cell damage by rapidly increasing reactive oxygen during strenuous exercise, but did not show the catalase-like activity degrading H₂O₂.
o Physiological activities of 5 kinds of quantitative ingredients showed that 6-shogaol had the best inhibitory effect on L6 muscle cell apoptosis and ATP production decrease due to hydrogen peroxide did not yet show catalase-like activity, which was same as in the case of ginger extract. Therefore, it is considered that the protective effect of ginger supercritical extract for skeletal muscle cells was greatly contributed to by shogaol.
o To determine the CA storage effect of peeled ginger, quality characteristics were studied after fixing the O₂ concentration at 5% and varying CO₂ concentrations to 6%, 14%, 22%, and 30% and then packing. Weight loss rates showed differences depending on the storage temperatures and tended to become low as the CO₂ concentration increased. For the surface color of ginger stored at 10℃, L value and a value were increased as the storage days were increased, and b value showed similar results as in the control group, and for the section color, L, a, and b values were not greatly different compared to those of the control group. The b value of the outer surface of peeled ginger stored at 25℃ and 10℃ was greatly changed as the number of storage days was increased, and the section color did not show great differences during the storage period. The hardness of peeled ginger during storage was greatly decreased at 6% CO₂ concentration regardless of storage temperature, and the width of the change was smaller as CO₂ concentration was higher. Microbial changes during the storage of peeled ginger tended to be suppressed as CO₂ concentration was increased, and in the case of ginger stored at 25℃, it was rapidly increased to 10⁸ cfu/g after 4 days of storage regardless of concentration.
o Quality characteristics of ginger during the storage were studied after fixing CO₂ concentration at 15% and varying O₂ concentrations to 1%, 5%, 10%, and 15%, and then packing. Weight loss rates showed differences depending on the storage temperatures, and particularly in the case of 1% O₂ concentration, the weight change was low compared to other treatment groups. For the surface color of ginger stored at 10℃, L value, a value, and b value were all increased as the storage days were increased, and for the section color, L, a, and b values were not greatly different compared to those of the control group. The a value of the outer surface of peeled ginger stored at 25℃ and 10℃ was greatly increased as the number of storage days was increased, and the section color did not show great differences during the storage period. The hardness during the storage was generally decreased in ginger stored at 10℃, and the 10% O₂ treatment group in particular showed the greatest width of decrease. In the case of ginger stored at 25℃, the change was the greatest in the 15% treatment group. Microbial changes during the storage, that is, the changes of the total bacterial count depending on O₂ concentration were not greatly different, and in the case of ginger stored at 25℃, it was rapidly increased to 10⁸ cfu/g after 4 days of storage regardless of concentration, as in the case of O₂ concentration-fixed treatment groups.
o For the manufacturing of ginger slices, it was determined that ginger was soaked in a 1 % vitamin C solution for 24 hours and blanched for pre-treatment, and then soaked in a sugar mixture of 45% oligosaccharides, 50% fructose, and 5% honey for 72 hours and dried at 50℃ for 12 hours.
o Ripened ginger was manufactured by ripening in a constant-temperature-humidity bath and by drying after steam-processing. The contents of moisture except ash, crude fat, active compound and nutritional compounds of ginger tended to be decreased as the ripening period of ginger increased, but free fatty acids content was not different depending on the ripening period. The aroma pattern of ripened ginger showed the great differences compared to the control group, hot-air dried ginger. For active compounds and nutritional compounds, steam-processed ginger and 10-day ripened ginger were evaluated as excellent.
o Ginger samples ripened for 10 days, compared to the control group, showed excellent protective effects for muscle cells against oxidative damage, extended exercise time in mice, and had a suppressive effect on increased GOT, LDH, creatinine, and lactate in the blood due to exercise. Thus, it is considered that a constant intake of black ginger should be considered to improve exercise capacity.
o Ginger extract was manufactured using steam-processed ginger. Steamed ginger was ground and stirred, extracted at room temperature for 3 hours and filtered, and concentrated to 70 ˚brix. Ginger beverage was manufactured by mixing oriental raisin tree extract, a medicinal crop, and ginger extract. The mixture was determined as 10% ginger extract and 0.3% oriental raisin tree extract, with no additives. The storage characteristics of the final ginger beverage did not show many changes in either sample stored at 4℃ and 25℃, respectively, during the 30 day storage period.