Host: The Japan Society Cookery Science
Name : 2019 Annual Meeting of The Japan Society Cookery Science 2019
Location : [in Japanese]
Date : August 26, 2019 - August 27, 2019
[Aims]
It has been reported that ginger contains gingerols which is known as pungent principles. [6]-gingerol consists mainly in fresh ginger and by cooking, it is dehydrated into [6]-shogaol. In present study, we inverstigated that the effects of Japanese condiments on changes from [6]-gingerol to its major degradation product [6]-shogaol in ginger.
[Materials and Methods]
Quantitative measurements of [6]-gingerol and [6]-shogaol were performed by high performance liquid chromatography (HPLC). Ginger were cooked for several time course with each condiments, salt, sugar, soy sauce and Japanese soup stock (Dashi).
[Results]
It was found that [6]-shogaol significantly increased in ginger by the Japanese style cooking method called "Tsukuda-ni" which is tradtionally used for preservation. In Tsukuda-ni cooking, ginger was simmered for 5 hrs with Dashi, sugar, salt and soy sauce. The degradation of [6]-gingerol was increased after 2hrs' simmering. Furthermore, soy sauce largely contributed to the increase of transformation into [6]-shogaol.
