Method for producing fermented extract of ginger stem and leaves and fermented extract of ginger stem and leaves according thereof

Abstract

A method for preparing a fermented extract of ginger stems and leaves according to exemplary embodiments of the present invention may include the steps of: mixing ginger stems and leaves with ginger roots to form a mixture; steaming, drying, and roasting the mixture; spraying an organic solvent onto the roasted mixture and then cold-macering it; and inoculating the cold-macered mixture with a lactic acid bacteria culture and then fermenting it to extract active ingredients.

Description

Technology Field

[0001] The present invention relates to a method for preparing a fermented extract of ginger stems and leaves and to the fermented extract of ginger stems and leaves produced thereby. Background Technology

[0002] Ginger (*Zingiver Officinale*) is a perennial herbaceous plant native to subtropical and tropical regions belonging to the Zingiberaceae family. In traditional Korean medicine, ginger has been used as a medicinal herb for a long time, as evidenced by its records in texts such as the *Compendium of Materia Medica* and the *Donguibogam*. For instance, it is described as an effective remedy for the digestive and bronchial systems.

[0003] Oleoresin, which is the active substance of ginger and produces a distinctive taste, exists as a mixture of homologues, and among them, 6-gingerol and 6-shogaol are attracting attention as health food ingredients due to their antibacterial, anti-inflammatory, cholesterol-lowering, and antioxidant effects.

[0004] Meanwhile, the underground rhizome, which is the stem portion of the ginger root, is used for food. Until 2015, ginger by-products (e.g., ginger stems and leaves) were disposed of as they could not be used as food ingredients. However, in 2016, the Rural Development Administration registered ginger by-products as food ingredients, making them available for consumption.

[0005] Accordingly, nutritional research on ginger by-products is actively being conducted. For example, it has been confirmed that the crude fiber content in leaves and stems is 4 to 5 times higher than that in roots, and the saponin content is highest in the order of leaves, roots, and stems. It has been confirmed that the minerals iron and magnesium are abundant in roots, while sodium, calcium, and potassium are abundant in stems and roots. Furthermore, it has been confirmed that gingerol is high in roots, while shogaol is high in stems and leaves.

[0006] Despite the high nutritional value of ginger by-products, the development of processed products utilizing them is currently lacking, and farmers are limited to discarding or using the by-products as compost.

[0007] Korean registered patent No. 10-1486293 also discloses a method for manufacturing fermented ginger food using ginger by-products, but it fails to provide a sufficient amount of active ingredients. Prior art literature

[0008] Korean Registered Patent No. 10-1486293 The problem to be solved

[0009] One objective of the present invention is to provide a method for preparing a fermented extract of ginger stems and leaves with a high extraction yield of active ingredients.

[0010] One objective of the present invention is to provide a fermented extract of ginger stems and leaves with a high content of active ingredients. means of solving the problem

[0011] A method for preparing a fermented extract of ginger stems and leaves according to exemplary embodiments of the present invention may include the steps of: mixing ginger stems and leaves with ginger roots to form a mixture; steaming, drying, and roasting the mixture; spraying an organic solvent onto the roasted mixture and then cold-macering it; and inoculating the cold-macered mixture with a lactic acid bacteria culture and then fermenting it to extract active ingredients.

[0012] In one embodiment, the ginger stem and leaves may be treated with a kneading process.

[0013] In one embodiment, the ratio of ginger root content to ginger stem and leaf may be 0.01 to 1.

[0014] In one embodiment, the steaming may be carried out at 60°C to 95°C for 1 minute to 60 minutes.

[0015] In one embodiment, the drying may be carried out at 50°C to 100°C for 14 to 30 hours.

[0016] In an exemplary embodiment, the roasting may be carried out at 100°C to 200°C for 1 minute to 30 minutes.

[0017] In one embodiment, the amount of the organic solvent sprayed may be 1 to 20 ml per 100 g of the roasted mixture.

[0018] In one embodiment, the organic solvent may include alcohol.

[0019] In one embodiment, the cold maceration may be carried out for 5 minutes to 3 hours.

[0020] In one embodiment, the lactic acid bacteria may include one or more selected from Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus gasseri, and Lactobacillus acidophilus.

[0021] In one embodiment, the lactic acid bacteria may include Streptococcus thermophilus.

[0022] In one embodiment, the content ratio of the lactic acid bacteria culture solution to the cold-boiled mixture may be 0.001 to 0.1.

[0023] In one embodiment, the fermentation may be carried out at 30°C to 50°C for 24 to 72 hours.

[0024] In one embodiment, the extraction may include one or more selected from cold water extraction, hot water extraction, solvent extraction, ultrasonic extraction, room temperature extraction, shaking extraction, Soxhlet extraction, centrifugation extraction, reflux cooling extraction, and steam extraction.

[0025] In one embodiment, the hot water extraction may be carried out at 80°C to 120°C.

[0026] Fermented extracts of ginger stems and leaves according to exemplary embodiments of the present invention can be prepared by the above-described manufacturing method.

[0027] A functional food according to exemplary embodiments of the present invention may include the fermented extract of the ginger stem and leaf. Effects of the invention

[0028] The method for preparing a fermented extract of ginger stems and leaves according to an exemplary embodiment of the present invention can increase the content of active ingredients contained in the extract. For example, the extraction amount of minerals, saponins, gingerol, shogaol, catechins, etc., can be maximized.

[0029] The method for preparing a fermented extract of ginger stems and leaves according to an exemplary embodiment is economical and environmentally friendly by utilizing by-products other than ginger roots.

[0030] The fermented extract of ginger stems and leaves according to an exemplary embodiment is rich in active ingredients. For example, it may be comparable to the content of active ingredients contained in an extract of ginger roots.

[0031] The functional food according to the exemplary embodiment is rich in active ingredients. For example, it is rich in minerals, saponins, gingerol, shogaol, catechins, etc. For example, the functional food has excellent effects in preventing colds and reducing inflammation. Brief explanation of the drawing

[0032] FIG. 1 briefly illustrates a method for preparing a fermented extract of ginger stems and leaves according to an exemplary embodiment of the present invention. FIGS. 2a to 2e are the results of confirming the amount of minerals extracted from the fermented extracts of ginger stems and leaves according to one example and a comparative example. Figure 3 is the result of confirming the amount of saponin extracted in the fermented extract of ginger stems and leaves according to one example and a comparative example. Figure 4 is the result of confirming the amount of gingerol and shogaol extracted in the fermented extracts of ginger stems and leaves according to one example and a comparative example. Figure 5 is the result of confirming the amount of catechin extracted in the fermented extract of ginger stems and leaves according to one example and a comparative example. Specific details for implementing the invention

[0033] According to exemplary embodiments of the present invention, a method for preparing a fermented extract of ginger stems and leaves with a high extraction yield of active ingredients (e.g., minerals, saponins, gingerol, shogaol, catechins, etc.) and a fermented extract of ginger stems and leaves according to the same are provided.

[0034] Embodiments of the present invention will be described in more detail. However, since the drawings and embodiments attached to this specification serve to further enhance understanding of the technical concept of the present invention, the present invention should not be interpreted as being limited only to the matters described in such drawings and embodiments.

[0035] A method for preparing a fermented extract of ginger stems and leaves according to exemplary embodiments may include the steps of: mixing ginger stems and leaves with ginger roots to form a mixture; steaming, drying, and roasting the mixture; spraying an organic solvent onto the roasted mixture and then cold-macering it; and inoculating the cold-macered mixture with a lactic acid bacteria culture and then fermenting it to extract active ingredients.

[0036] Referring to FIG. 1, a method for preparing a fermented extract of ginger stems and leaves according to an exemplary embodiment may be provided as follows.

[0037] First, ginger stems and leaves can be mixed with ginger roots to form a mixture (e.g., S-10).

[0038] The above ginger stems and leaves may be one of the ginger by-products. The ginger by-products may be, for example, ginger extracts, ginger fractions, or parts of ginger. The parts of ginger may be, for example, ginger stems, ginger leaves, ginger peel, and the pulp attached to the peel.

[0039] In one embodiment, the ginger stem and leaves may be treated with a kneading process.

[0040] Rolling treatment refers to the process of repeatedly rubbing or frictioning ginger by-products to create abrasions on their surface. For example, rolling treatment can be performed by rubbing ginger stems and leaves 50 to 150 times, 80 to 120 times, or 90 to 110 times. By rolling ginger stems and leaves, the amount of active ingredients extracted can be maximized during extraction.

[0041] In some embodiments, the ginger stems and leaves treated with the above-mentioned kneading process may be cut and used. For example, the ginger stems and leaves may be cut into pieces ranging from 0.1 cm to 10 cm, 0.5 cm to 8 cm, or 1 cm to 5 cm. Within these ranges, convenience of extraction is provided, and the amount of active ingredient extracted can be optimized during extraction.

[0042] For example, the aforementioned cut ginger stems and leaves can be mixed with ginger roots to form a mixture. When ginger roots are mixed with ginger stems and leaves, sufficient carbohydrates necessary for lactic acid fermentation can be provided. In other words, the carbohydrates contained in ginger roots can serve as a sufficient food source for the fermentation strains. Therefore, the extraction amount of active ingredients can be increased compared to cases where only ginger roots are used or only ginger by-products are fermented.

[0043] In one embodiment, the ratio of ginger root content to ginger stems and leaves may be 0.01 to 1. For example, it may be 0.01 to 0.5 or 0.01 to 0.3. Within this range, it can serve as an optimal source of carbohydrates during fermentation.

[0044] Next, the mixture can be steamed, dried, and roasted (e.g., S-20).

[0045] In one embodiment, the mixture may be placed in a steamer and steamed. For example, steaming may be carried out at 60°C to 95°C, 70°C to 90°C, or 80°C to 90°C. For example, steaming may be carried out for 1 minute to 60 minutes, 5 minutes to 40 minutes, 5 minutes to 30 minutes, or 10 minutes to 20 minutes. Within the above ranges, the content of the active ingredient included in the mixture can be increased, and the amount of active ingredient extracted during extraction can be optimized.

[0046] In one embodiment, the drying may be carried out at 50°C to 100°C, 60°C to 95°C, or 70°C to 90°C. For example, the drying may be hot air drying. For example, the drying may be carried out for 14 hours to 30 hours, 16 hours to 28 hours, or 18 hours to 24 hours. Within the above ranges, the content of the active ingredient included in the mixture can be increased, and the amount of the active ingredient extracted during extraction can be optimized.

[0047] In one embodiment, the roasting may be carried out at 100°C to 200°C, 110°C to 190°C, or 120°C to 180°C. For example, the roasting may be carried out for 1 minute to 30 minutes, 1 minute to 25 minutes, or 1 minute to 20 minutes.

[0048] For example, just as roasting fresh green tea leaves can improve the amount of extract contained in green tea leaves, roasting ginger stems or leaves can improve the amount of extract contained in ginger stems or leaves.

[0049] For example, when roasting within the above range, the content of active ingredients extracted from ginger stems and leaves (e.g., gingerol) can be increased to the same level as the content of active ingredients extracted from ginger roots (e.g., gingerol).

[0050] In some embodiments, the mixture obtained by steaming, drying, and roasting may be separately powdered or liquidized. When powdered or liquidized, it may be consumed separately as tea or a beverage.

[0051] Next, the above-mentioned roasted mixture can be sprayed with an organic solvent and then cold-macerated (e.g., S-30).

[0052] In one embodiment, the spray amount of the organic solvent may be 1 to 20 ml per 100 g of the roasted mixture. For example, the spray amount of the organic solvent may be 3 to 18 ml or 5 to 15 ml per 100 g of the roasted mixture. Within the above range, the content of the active ingredient, preferably the fat-soluble ingredient, contained in the roasted mixture can be increased, and the amount of the active ingredient extracted during extraction can be further increased.

[0053] The above chilling can be performed, for example, by immersing the roasted mixture in cold water to cool it. Additionally, by supplying moisture to the roasted mixture, fermentation and extraction can proceed smoothly.

[0054] For example, the cold water temperature may be 1°C to 10°C or 3°C to 7°C. For example, the ratio of cold water content to the roasted mixture sprayed with an organic solvent may be 0.1 to 3, 0.1 to 2, or 0.1 to 1.5. Preferably, the ratio of the roasted mixture to the cold water may be the same. For example, the cold maceration may be carried out for 5 minutes to 3 hours, 10 minutes to 2 hours, or 20 minutes to 1.5 hours. Within the above range, the active ingredients contained in the mixture can be pre-activated to maximize the extraction amount of the active ingredients during extraction.

[0055] Next, the active ingredient can be extracted by inoculating the above cold-boiled mixture with a lactic acid bacteria culture and then fermenting it (e.g., S-40).

[0056] In some embodiments, the lactic acid bacteria culture solution may be prepared by inoculating a lactic acid bacteria strain into an MRS medium and culturing it. For example, 1 to 10 ml of the lactic acid bacteria strain may be inoculated into an MRS medium and cultured for 12 to 36 hours.

[0057] In one embodiment, the lactic acid bacteria may be Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus acidophilus, or a mixture thereof. Preferably, the lactic acid bacteria may be Streptococcus thermophilus.

[0058] In some embodiments, water may be mixed with the cold-boiled mixture and then inoculated with a lactic acid bacteria culture to ferment it. For example, the mixing ratio of water to the cold-boiled mixture may be 0.1 to 1 or 0.2 to 0.8.

[0059] In one embodiment, the content ratio of the lactic acid bacteria culture solution to the cold-pressed mixture may be 0.001 to 0.1. For example, it may be 0.001 to 0.1, 0.001 to 0.05, or 0.005 to 0.05.

[0060] In one embodiment, the fermentation may be carried out at 30°C to 50°C, 30°C to 40°C, or 34°C to 40°C. For example, the fermentation may be carried out for 24 hours to 72 hours, 30 hours to 65 hours, or 40 hours to 60 hours. Within the above range, sufficient lactic acid fermentation may be carried out to increase the content of the active ingredient.

[0061] In one embodiment, the extraction may include one or more selected from cold water extraction, hot water extraction, solvent extraction, ultrasonic extraction, room temperature extraction, shaking extraction, Soxhlet extraction, centrifugation extraction, reflux cooling extraction, and steam extraction. For example, if live bacteria are used during lactic acid fermentation, cold water extraction may be performed, and if dead bacteria are used, hot water extraction may be performed. As another example, the extraction may be performed using water, an organic solvent, or a mixture thereof. The mixing ratio of water and the organic solvent is not limited, and the type of organic solvent is not particularly limited.

[0062] In one embodiment, the extraction may be carried out for 30 minutes to 3 hours, 1 hour to 2.5 hours, or 1 hour to 2 hours.

[0063] In one embodiment, hot water extraction may be carried out at 80°C to 120°C, 90°C to 120°C, and 95°C to 105°C.

[0064] A fermented extract of ginger stems and leaves according to an exemplary embodiment can be prepared according to the above manufacturing method. The fermented extract of ginger stems and leaves can be utilized as a raw material for functional foods or pharmaceuticals.

[0065] A functional food according to an exemplary embodiment may include a fermented extract of the ginger stem and leaves. In other words, the fermented extract of the ginger stem and leaves may be included in a functional food (e.g., tea, beverage, dressing, seasoning, etc.).

[0066] For example, when incorporated into food, it is rich in beneficial components such as minerals, saponins, gingerol, shogaol, and catechins. For instance, when added to teas or beverages, it can particularly help prevent bronchial system diseases. For instance, it is highly effective in preventing the common cold.

[0067] In addition, it can also provide excellent anti-inflammatory effects.

[0068] In some embodiments, the fermented extract of the ginger stem and leaves may be provided for pharmaceuticals. For example, it is effective for osteoporosis, cholesterol stabilization, prevention of hyperlipidemia, blood production, lipid reduction, analgesic, anti-inflammatory, anti-diabetic, antioxidant, and bronchial systems.

[0069] Hereinafter, preferred embodiments are presented to aid in understanding the present invention; however, these embodiments are merely illustrative of the invention and are not intended to limit the appended claims. It is obvious to those skilled in the art that various changes and modifications to the embodiments are possible within the scope and spirit of the invention, and that such variations and modifications fall within the scope of the appended claims.

[0070] Example 1

[0071] 100g of ginger by-products (ginger leaves, ginger stems) were kneaded 100 times and then cut into pieces with an average length of 2cm. A mixture was prepared by mixing 10g of thinly sliced ​​ginger roots with the cut ginger by-products. The above mixture was sequentially steamed at 85℃ for 15 minutes, dried at 75℃ for 20 hours, and roasted at 150℃ for 10 minutes.

[0072] 10 ml of alcohol was sprayed onto 100 g of the roasted mixture. The roasted mixture sprayed with alcohol was mixed with 5°C cold water in equal proportions and chilled for 1 hour.

[0073] After inoculating the cold-boiled mixture with a lactic acid bacteria culture (Streptococcus thermophilus cultured in MRS medium for 24 hours), fermentation was carried out at 37°C for 48 hours.

[0074] Fermented extracts of ginger stems and leaves were obtained by hot water extraction of the fermented product at 100℃ for 1.5 hours.

[0075] Comparative Example 1

[0076] 100g of ginger byproducts (ginger leaves, ginger stems) were hot water extracted at 100℃ for 1.5 hours to obtain fermented extracts of ginger stems and leaves.

[0077] Comparative Example 2

[0078] The procedure was carried out in the same manner as Example 1, except that the ginger root mixing, alcohol spraying, and fermentation processes were omitted.

[0079] Comparative Example 3

[0080] The procedure was carried out in the same manner as Example 1, except that the alcohol spraying process was omitted.

[0081] Comparative Example 4

[0082] The process was carried out in the same manner as Example 1, except that the ginger root mixing, cold steeping, and fermentation processes were omitted.

[0083] Comparative Example 5

[0084] The procedure was carried out in the same manner as Example 1, except that a culture of Aspergillus oryzae was inoculated instead of Streptococcus thermophilus during fermentation.

[0085] Comparative Example 6

[0086] The procedure was carried out in the same manner as Example 1, except that the ginger root mixture was omitted.

[0087] Experimental Example 1: Confirmation of Mineral Extraction Amount

[0088] Mineral analysis of the fermented extracts of ginger stems and leaves according to the examples and comparative examples was performed using an inductively coupled plasma spectrometer (ICP-IRIS, Thermo Elemental, Waltham, MA, USA). The results are shown in Table 1 and Figures 2a to 2e.

[0089] Contents (mg / kg dry basis) Examples Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Na 917 ± 423 ± 513 ± 741 ± 693 ± 681 ± 617 ± Fe 1,672 ± 764 ± 967 ± 1,354 ± 1,215 ± 863 ± 775 ± Ca 20,282 ± 10,847 ± 11,247 ± 16,712 ± 14,734 ± 13,451 ± 12,659 ± Mg 5,872 ± 2,275 ± 2,775 ± 4,245 ± 3,826 ± 4,116 ± 3,428 ± K 146,042 ± 74,038 ± 81,718 ± 109,748 ± 94,185 ± 119,408 ± 97,107 ±

[0090] The amount of mineral extracted in the examples generally increased compared to the comparative examples. In particular, compared to Comparative Example 1, sodium increased 2.16 times, iron 2.18 times, calcium 1.86 times, magnesium 2.58 times, and potassium 1.97 times.

[0091] Experimental Example 2: Confirmation of Saponin Extraction Amount

[0092] Fermented extracts of ginger stems and leaves according to the examples and comparative examples were analyzed using HPLC.

[0093] Specifically, HPLC (High-performance liquid chromatography) [C18 column, 4.6×150 mm, 5 µm particle size, flow rate 1 ml / min, UV detection: 203 nm] was used under concentration gradient elution conditions of acetonitrile (0 → 50% [v / v]). The results are shown in Table 2 and Figure 3.

[0094] Contents (g / kg dry basis) Examples Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Crude Saponin 11.5 ± 6.1 ± 6.8 ± 8.1 ± 7.9 ± 9.4± 8.9±

[0095] The amount of saponin extracted in the example increased by 1.88 times compared to Comparative Example 1, 1.69 times compared to Comparative Example 2, 1.41 times compared to Comparative Example 3, 1.45 times compared to Comparative Example 4, 1.22 times compared to Comparative Example 5, and 1.29 times compared to Comparative Example 6.

[0096] Experimental Example 3: Confirmation of Gingerol and Shogaol Extraction Amounts

[0097] The fermented extracts of ginger stems and leaves according to the examples and comparative examples were filtered and analyzed by UPLC. The UPLC analysis conditions utilized a Nexera X2 system (Shimadzu, Kyoto, Japan). A Kintex XB.C18 100 Å column (1.7 μm, 150×2.1 mm, Phenomenex, CA, USA) was used. Acetonitrile containing 0.1% acetic acid and distilled water were used as the mobile phases, with a flow rate of 0.3 mL / min, an analysis injection volume of 2 μL, and a detector of 280 nm using a Diode Array Detector (DAD, UV). The results are shown in Table 3 and Figure 4.

[0098] Contents (g / kg dry basis) Examples Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Gingerol 12.18 ± 5.48 ± 6.15 ± 9.27 ± 7.67 ± 9.07 ± 8.72 ± Shogaol 10.17 ± 6.07 ± 6.93 ± 7.98 ± 7.27 ± 8.04 ± 8.35 ±

[0099] Compared to Comparative Example 1, the gingerol extraction amount increased by 2.22 times and the shogaol extraction amount increased by 1.67 times. Compared to Comparative Example 2, the gingerol extraction amount increased by 1.98 times and the shogaol extraction amount increased by 1.46 times. Compared to Comparative Example 3, the gingerol extraction amount increased by 1.31 times and the shogaol extraction amount increased by 1.27 times. Compared to Comparative Example 4, the gingerol extraction amount increased by 1.58 times and the shogaol extraction amount increased by 1.39 times. Compared to Comparative Example 5, the gingerol extraction amount increased by 1.34 times and the shogaol extraction amount increased by 1.26 times. Compared to Comparative Example 6, the gingerol extraction amount increased by 1.39 times and the shogaol extraction amount increased by 1.21 times.

[0100] Experimental Example 4: Confirmation of Catechin Extraction Amount

[0101] Fermented extracts of ginger stems and leaves according to the examples and comparative examples were analyzed using Alliance WATERS 2695 HPLC, and the catechin content was analyzed using an ODS (C18) column. The results are shown in Table 4 and Figure 5.

[0102] Contents (mg / kg dry basis) Examples Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Total Catechin 672.32 ± 342.58 ± 408.58 ± 437.38 ± 524.52 ± 583.19 ± 551.77 ±

[0103] In the example, the amount of catechin extracted increased by 1.96 times compared to Comparative Example 1, 1.64 times compared to Comparative Example 2, 1.53 times compared to Comparative Example 3, 1.28 times compared to Comparative Example 4, 1.15 times compared to Comparative Example 5, and 1.21 times compared to Comparative Example 6.

Claims

Claim 1 A method for preparing a fermented extract of ginger stems and leaves, comprising the steps of: mixing ginger stems and leaves with ginger roots to form a mixture; steaming, drying, and roasting the mixture; spraying an organic solvent onto the roasted mixture and then cold-macering it; and inoculating the cold-macered mixture with a lactic acid bacteria culture and then fermenting it to extract active ingredients, wherein the steaming, drying, and roasting are sequential, the roasting is performed at 100°C to 200°C for 1 minute to 30 minutes, the amount of organic solvent sprayed is 5 to 15 ml per 100 g of the roasted mixture, the cold-macering is performed for 5 minutes to 3 hours, and the extraction is performed by hot water extraction at 80°C to 120°C for 30 minutes to 3 hours, and the lactic acid bacteria include Streptococcus thermophilus. Claim 2 A method for preparing a fermented extract of ginger stems and leaves according to claim 1, wherein the ginger stems and leaves are kneaded. Claim 3 A method for preparing a fermented extract of ginger stems and leaves according to claim 1, wherein the weight ratio of the ginger root to the ginger stems and leaves is 0.01 to 1. Claim 4 A method for preparing a fermented extract of ginger stems and leaves according to claim 1, wherein the steaming is carried out at 60°C to 95°C for 1 minute to 60 minutes. Claim 5 A method for preparing a fermented extract of ginger stems and leaves according to claim 1, wherein the drying is carried out at 50°C to 100°C for 14 to 30 hours. Claim 6 delete Claim 7 delete Claim 8 A method for preparing a fermented extract of ginger stems and leaves according to claim 1, wherein the organic solvent comprises alcohol. Claim 9 delete Claim 10 delete Claim 11 delete Claim 12 delete Claim 13 A method for preparing a fermented extract of ginger stems and leaves according to claim 1, wherein the fermentation is carried out at 30°C to 50°C for 24 to 72 hours. Claim 14 delete Claim 15 delete Claim 16 Fermented extract of ginger stems and leaves prepared according to claim 1. Claim 17 A functional food comprising a fermented extract of ginger stems and leaves according to claim 16.

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