CN114176218A - Method for preparing asparagus enzyme by using juicing residues - Google Patents
Method for preparing asparagus enzyme by using juicing residues Download PDFInfo
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- CN114176218A CN114176218A CN202111564377.6A CN202111564377A CN114176218A CN 114176218 A CN114176218 A CN 114176218A CN 202111564377 A CN202111564377 A CN 202111564377A CN 114176218 A CN114176218 A CN 114176218A
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Images
Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of functional food preparation, and particularly relates to a method for preparing asparagus enzyme by using juicing residues. The method comprises the following steps: (1) adding pectinase into asparagus, pulping, squeezing the asparagus pulp, and collecting asparagus dregs; (2) adding water and glucose into the asparagus slag, and then sterilizing; (3) fermentation: cooling to room temperature after sterilization, and adding lactobacillus strains for fermentation; ending fermentation when the pH value reaches about 3.8, and collecting clear liquid and residues; (4) and (3) fermentation residue treatment: freeze-drying the residue, adding erythritol and fructo-oligosaccharide into the freeze-dried residue, and mixing to obtain asparagus probiotic solid enzyme; (5) clear liquid treatment: and (4) after collecting the clear liquid, adding erythritol, and performing aseptic preservation to obtain the asparagus probiotic liquid enzyme. Obtaining solid ferment and liquid ferment rich in probiotics and dietary fiber; extends the industry chain of asparagus and utilizes the by-product of juicing.
Description
Technical Field
The invention relates to the technical field of functional food preparation, and particularly relates to a method for preparing asparagus enzyme by using juicing residues.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
Asparagus, also known as asparagus and asparagus, is a perennial herb, is a vegetable with both food and medicine, and is known as the king of vegetables in the international market. Asparagus contains various nutrient components such as amino acids, minerals, vitamins and the like which are indispensable to human bodies, and also contains various bioactive components such as dietary fibers, saponins, phenols and the like. The asparagus contains rich dietary fiber, can effectively reduce and prevent cardiovascular and cerebrovascular diseases, obesity, diabetes, hypertension, constipation and other diseases, and has the effects of resisting oxidation, removing free radicals, improving human immunity and the like.
The inventor finds that at present, asparagus tender stems are mainly eaten as vegetables or canned asparagus, enterprises also produce asparagus juice or concentrated juice, and juicing residues are generally directly discarded, so that resources are wasted, and the environment is polluted; or added into products such as feed, the added value is low, and the utilization efficiency is poor. The asparagus residue still contains a large amount of dietary fiber, protein, residual sugar and other components, and is randomly discarded, so that the environment is polluted to a certain extent, and therefore, a method for comprehensively utilizing the asparagus is needed.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a method for preparing asparagus enzyme by using juicing residues.
In order to achieve the above object, the technical solution of the present invention is as follows:
in a first aspect of the present invention, there is provided a method for preparing asparagus enzyme using juice extraction residue, comprising the steps of:
(1) adding pectinase into asparagus, pulping, squeezing the asparagus pulp, and collecting asparagus dregs;
(2) adding water and glucose into the asparagus slag, and then sterilizing;
(3) fermentation: cooling to room temperature after sterilization, and adding lactobacillus strains for fermentation; ending fermentation when the pH value reaches about 3.8, and collecting clear liquid and residues;
(4) and (3) fermentation residue treatment: freeze-drying the residue, adding erythritol and fructo-oligosaccharide into the freeze-dried residue, and mixing to obtain asparagus probiotic solid enzyme;
(5) clear liquid treatment: and (4) after collecting the clear liquid, adding erythritol, and performing aseptic preservation to obtain the asparagus probiotic liquid enzyme.
In a second aspect of the present invention, the asparagus probiotic solid ferment and the asparagus probiotic liquid ferment prepared by the method for preparing the asparagus ferment by using the juice extraction residue of the first aspect are provided.
The specific embodiment of the invention has the following beneficial effects:
the asparagus contains a large amount of pectin, and a small amount of compound pectinase is added during pulping, so that the viscosity of materials can be obviously reduced, the pulping is facilitated, the nutritional ingredients and the like wrapped by the pectin are dissolved out, and the subsequent operation is facilitated;
the fermentation conditions of the invention can not only produce a proper amount of lactic acid and aroma components, but also meet the requirement of strain proliferation and realize the proliferation of probiotics; the pH value reaches about 3.8, so that better mouthfeel and strain indexes are achieved, rapid and economic separation can be realized by filtering with a screen, and the burden of centrifugal separation is also reduced;
the whole process does not need high temperature, does not destroy the activity of probiotics and prebiotics, has simple and convenient process and small equipment investment, and simultaneously utilizes asparagus juicing by-products to obtain two products: solid ferment rich in probiotics and dietary fiber, liquid ferment rich in probiotics and prebiotics; the liquid ferment product has the typical fragrance and fermentation fragrance of asparagus, is sour, sweet and delicious, and has fresh taste; the solid product may be prepared as 10 g: the water is mixed with 200mL of warm water, so that the fragrance is pleasant, and the water is sour, sweet and delicious;
the industrial chain of the asparagus is extended, the juicing by-products are utilized, the added value of the asparagus is improved, and the pollution to the environment is avoided. Is an economical, simple and convenient method which is beneficial to the environment and is healthy to human bodies.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
FIG. 1 shows the pH change of the fermentation process of asparagus enzymes in example 1 of the present invention.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
In one embodiment of the present invention, a method for preparing asparagus enzyme from juice extraction residues is provided, which comprises the following steps:
(1) adding pectinase into asparagus, pulping, squeezing the asparagus pulp, and collecting asparagus dregs;
(2) adding water and glucose into the asparagus slag, and then sterilizing;
(3) fermentation: cooling to room temperature after sterilization, and adding lactobacillus strains for fermentation; ending fermentation when the pH value reaches about 3.8, and collecting clear liquid and residues;
(4) and (3) fermentation residue treatment: freeze-drying the residue, adding erythritol and fructo-oligosaccharide into the freeze-dried residue, and mixing to obtain asparagus probiotic solid enzyme;
(5) clear liquid treatment: and (4) after collecting the clear liquid, adding erythritol, and performing aseptic preservation to obtain the asparagus probiotic liquid enzyme.
In one or more embodiments, in step (1), the pectinase is added in an amount of: 0.05-0.15 per mill of asparagus weight; the asparagus contains a large amount of pectin, and a small amount of compound pectinase is added during pulping, so that the viscosity of the material can be obviously reduced, the pulping is facilitated, the nutritional ingredients and the like wrapped by the pectin are dissolved out, and the subsequent operation is facilitated;
preferably, in the step (1), pulping for 2-5min, standing for 10-15min at normal temperature, and pulping for 1-3min again;
preferably, in the step (1), after juicing and collecting asparagus dregs, filtering the asparagus juice by using a 40-mesh screen, and collecting a small amount of residues existing in the asparagus juice; the secondary asparagus slag is collected, on one hand, the secondary asparagus slag is mixed with the primary asparagus slag for use, so that the bioavailability is improved, and the separation and other uses of the asparagus juice are facilitated;
in one or more embodiments, in the step (2), the water is added in a ratio of the bamboo shoot residue to the water of 1 g: 5-10 mL;
the adding amount of the glucose is that the feed-liquid ratio of the glucose to the water is 3-8 g: 100 mL;
the asparagus juicing residue contains a certain amount of sugar, but is not enough to meet the fermentation requirement of the lactic acid bacteria, and the addition of a certain amount of glucose is beneficial to the production and acid production of the lactic acid bacteria;
in the step (2), the sterilization condition is that the temperature is kept at 92-95 ℃ for 25-35 min; the materials can kill various enzymes under the condition, simultaneously achieve the aim of sterilization, prevent the pollution of mixed bacteria and also contribute to the stability of liquid enzyme in the later period;
in one or more embodiments, in step (3), the fermentation temperature is 37-43 ℃ and the fermentation time is 1-3 days; fermentation culture is carried out according to the optimal culture conditions of the strains, so that a proper amount of lactic acid and aroma components can be generated, the requirement of strain proliferation can be met, and the proliferation of probiotics is realized; the pH value reaches about 3.8, so that better mouthfeel and strain indexes are achieved, rapid and economic separation can be realized by filtering with a screen, and the burden of centrifugal separation is also reduced;
preferably, filtering the clear liquid and the residue by using a 40-mesh screen when collecting the clear liquid and the residue, centrifuging the liquid for 10min at 4000rpm, and respectively collecting the clear liquid and the residue;
in one or more embodiments, in step (4), the mass ratio of the lyophilized residue, erythritol and fructo-oligosaccharide is 1:2-3: 1;
the residue is freeze-dried, so that the maintenance of the activity of probiotics is met, the subsequent storage is facilitated, and the sugar intake is reduced by using erythritol for blending;
in one or more embodiments, in the step (5), erythritol is added in an amount of 5-8g of erythritol to clear liquid: 100 mL; after the clear liquid is separated, directly adding sterilized erythritol, reducing sugar intake, and keeping the activity of active ingredients and lactic acid bacteria in the ferment without sterilization;
preferably, the sterile storage is at 4 ℃.
The water used in the invention is purified water, and the enzyme preparation is food grade.
In an embodiment of the present invention, an asparagus probiotic solid ferment and an asparagus probiotic liquid ferment prepared by the method for preparing an asparagus ferment by using juice extraction residues are provided.
The invention will be further explained and illustrated with reference to specific examples.
Example 1
A method for preparing asparagus enzyme by using juicing residues comprises the following steps:
(1) raw material treatment: cleaning fresh asparagus for three times by using purified water;
(2) pulping: adding pectinase 0.10 ‰ of asparagus weight, and pulping with wall breaking machine;
(3) juicing: slowly pouring the asparagus pulp into a juicer to carry out juicing, and respectively collecting asparagus juice and asparagus residues;
(4) and (3) filtering: filtering the collected asparagus juice by using a 40-mesh screen, and collecting a small amount of residues in the asparagus juice;
(5) blending: collecting two asparagus residues according to the feed-liquid ratio of 1 g: adding 7mL of water, adding 5g of glucose into each 100mL of total volume, and fixing the volume according to the ratio of the material to the liquid;
(6) and (3) sterilization: placing the blended materials into a triangular flask, keeping the temperature at 95 ℃ for 30min, and sterilizing;
(7) fermentation: cooling to room temperature after sterilization, adding commercial lactobacillus strains according to the recommended inoculation amount, and fermenting in an incubator at 42 ℃ for 36 hours;
(8) separation: stopping fermentation until pH reaches about 3.8, filtering with 40 mesh screen, centrifuging the liquid at 4000rpm for 10min, and collecting clear liquid and twice residues;
(9) fermentation residue: collecting residues, and respectively freeze-drying; crushing and sieving the freeze-dried materials, and mixing 1 part of freeze-dried residues, 2 parts of sterilized erythritol and 1 part of sterilized fructo-oligosaccharide; packaging to obtain asparagus probiotics solid enzyme;
(10) clear liquid treatment: after collecting clear liquid, adding 8g of sterilized erythritol into every 100mL of the total volume, filling into a sterile glass bottle, screwing a cover, and storing at 4 ℃; obtaining the asparagus probiotic liquid ferment.
Example 2
A method for preparing asparagus enzyme by using juicing residues comprises the following steps:
(1) raw material treatment: cleaning fresh asparagus for three times by using purified water;
(2) pulping: adding pectinase 0.08 ‰ of asparagus weight, and pulping with wall breaking machine;
(3) juicing: slowly pouring the asparagus pulp into a juicer to carry out juicing, and respectively collecting asparagus juice and asparagus residues;
(4) and (3) filtering: filtering the collected asparagus juice by using a 40-mesh screen, and collecting a small amount of residues in the asparagus juice;
(5) blending: collecting two asparagus residues according to the feed-liquid ratio of 1 g: adding water in a proportion of 10mL, adding 8g of glucose into every 100mL of total volume, and fixing the volume according to the ratio of the material to the liquid;
(6) and (3) sterilization: placing the blended materials into a triangular flask, keeping the temperature at 92 ℃ for 30min, and sterilizing;
(7) fermentation: cooling to room temperature after sterilization, adding commercial lactobacillus strains according to the recommended inoculation amount, and fermenting in an incubator at 40 ℃ for about 2 days;
(8) separation: stopping fermentation until pH reaches about 3.8, filtering with 40 mesh screen, centrifuging the liquid at 4000rpm for 10min, and collecting clear liquid and twice residues;
(9) fermentation residue: collecting residues, and respectively freeze-drying; crushing and sieving the freeze-dried materials, and mixing 1 part of freeze-dried residues, 2 parts of sterilized erythritol and 1 part of sterilized fructo-oligosaccharide; packaging to obtain asparagus probiotics solid enzyme;
(10) clear liquid treatment: after collecting clear liquid, adding 6g of sterilized erythritol into every 100mL of the total volume, filling into a sterile glass bottle, screwing a cover, and storing at 4 ℃; obtaining the asparagus probiotic liquid ferment.
Example 3
A method for preparing asparagus enzyme by using juicing residues comprises the following steps:
(1) raw material treatment: cleaning fresh asparagus for three times by using purified water;
(2) pulping: adding pectinase 0.08 ‰ of asparagus weight, and pulping with wall breaking machine;
(3) juicing: slowly pouring the asparagus pulp into a juicer to carry out juicing, and respectively collecting asparagus juice and asparagus residues;
(4) and (3) filtering: filtering the collected asparagus juice by using a 40-mesh screen, and collecting a small amount of residues in the asparagus juice;
(5) blending: collecting two asparagus residues according to the feed-liquid ratio of 1 g: adding water in a proportion of 6mL, adding 3g of glucose into every 100mL of the total volume, and fixing the volume according to the material-liquid ratio;
(6) and (3) sterilization: placing the blended materials into a triangular flask, keeping the temperature at 93 ℃ for 30min, and sterilizing;
(7) fermentation: cooling to room temperature after sterilization, adding commercial lactobacillus strains according to the recommended inoculation amount, and fermenting in an incubator at 38 ℃ for 1-3 days;
(8) separation: stopping fermentation until pH reaches about 3.8, filtering with 40 mesh screen, centrifuging the liquid at 4000rpm for 10min, and collecting clear liquid and twice residues;
(9) fermentation residue: collecting residues, and respectively freeze-drying; crushing and sieving the freeze-dried materials, and mixing 1 part of freeze-dried residues, 2 parts of sterilized erythritol and 1 part of sterilized fructo-oligosaccharide; packaging to obtain asparagus probiotics solid enzyme;
(10) clear liquid treatment: after collecting clear liquid, adding 7g of sterilized erythritol into every 100mL of the total volume, filling into a sterile glass bottle, screwing a cover, and storing at 4 ℃; obtaining the asparagus probiotic liquid ferment.
The viable count of the lactic acid bacteria of the products obtained in examples 1 to 3 is shown in the attached table 1;
TABLE 1 Total active lactic acid bacteria of Asparagus ferment
The preparation process of the embodiment 1-3 of the invention does not need high temperature, does not destroy the activity of probiotics and prebiotics, has simple and convenient whole process, and simultaneously utilizes the asparagus juicing by-product to obtain two products: the liquid ferment product has the typical fragrance and fermentation fragrance of asparagus, is sour, sweet, delicious and fresh in taste, and is rich in probiotics and prebiotics; the solid product has pleasant fragrance, is sour and sweet, and is rich in probiotics and dietary fiber.
As can be seen from table 1, the asparagus liquid ferment solid ferment prepared in the embodiments 1-3 of the present invention has a high total number of lactic acid bacteria, and is rich in probiotics; example 1 the change of pH during fermentation is shown in fig. 1, and it can be seen from fig. 1 that the pH of asparagus enzyme during fermentation is continuously decreased and can be fermented to about pH 3.8.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for preparing asparagus enzyme by using juicing residues is characterized by comprising the following steps:
(1) adding pectinase into asparagus, pulping, squeezing the asparagus pulp, and collecting asparagus dregs;
(2) adding water and glucose into the asparagus slag, and then sterilizing;
(3) fermentation: cooling to room temperature after sterilization, and adding lactobacillus strains for fermentation; ending fermentation when the pH value reaches about 3.8, and collecting clear liquid and residues;
(4) and (3) fermentation residue treatment: freeze-drying the residue, adding erythritol and fructo-oligosaccharide into the freeze-dried residue, and mixing to obtain asparagus probiotic solid enzyme;
(5) clear liquid treatment: and (4) after collecting the clear liquid, adding erythritol, and performing aseptic preservation to obtain the asparagus probiotic liquid enzyme.
2. The method for preparing asparagus ferment using the juicing residue as claimed in claim 1, wherein the pectinase is added in the step (1) in an amount of: 0.05-0.15 per mill of asparagus weight.
3. The method for preparing asparagus enzyme using the juicing residue as claimed in claim 1, wherein in the step (1), the juice is pulped for 2-5min, and after standing for 10-15min at normal temperature, the juice is pulped for 1-3min again.
4. The method for preparing asparagus ferment by using the juicing residue as claimed in claim 1, wherein in the step (1), the water is added according to the ratio of the bamboo shoot residue to the water of 1 g: 5-10 mL.
5. The method for preparing asparagus ferment by using the juicing residue as claimed in claim 1, wherein in the step (2), the adding amount of the glucose is that the ratio of the glucose to the water is 3-8 g: 100 mL.
6. The method for preparing asparagus enzyme using the juicing residue as claimed in claim 1, wherein the sterilization condition in the step (2) is heat preservation at 92-95 ℃ for 25-35 min.
7. The method for preparing asparagus ferment using the juicing residue as claimed in claim 1, wherein the fermentation temperature in the step (3) is 37-43 ℃, and the fermentation is performed for 1-3 days.
8. The method for preparing asparagus enzyme using the juicing residue as claimed in claim 1, wherein in the step (4), the mass ratio of the freeze-dried residue, the erythritol and the fructo-oligosaccharide is 1:2-3: 1.
9. The method for preparing asparagus ferment by using the juicing residue as claimed in claim 1, wherein the erythritol is added in the step (5) in a ratio of 5-8g of erythritol to clear liquid: 100 mL.
10. The asparagus probiotic solid ferment and the asparagus probiotic liquid ferment prepared by the method for preparing the asparagus ferment by utilizing the juice extraction residue as claimed in any one of claims 1 to 9.
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