JP2004189718A - Fermented material containing citrus fruit peel - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented material containing citrus fruit peel reduced with bitter taste of the citrus fruits, especially of the peel of the citrus fruits and improving physiological activity. <P>SOLUTION: This fermented material containing the citrus fruit peel is provided by crushing the citrus fruit peel and performing heat-treatment and/or salt-treatment for inactivating the bacteriostatic activity of substances having the bacteriostatic activity, and then fermenting. The material has less biter taste and rich flavor, and is a useful fermented material having less in the loss of active ingredient, and improved with lipase inhibitory effect, blood cleaning effect, movement-improving effect, tyrosinase inhibitory effect and antioxidation effect. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a fermented material containing a citrus husk obtained by fermenting only a citrus husk or a crushed material containing the husk, and particularly relates to a fermented material containing a citrus husk used as foods, pharmaceuticals and cosmetics.

In recent years, it has become clear that citrus hulls and pulps contain various active ingredients depending on their types, and in particular, the hull contains many different active ingredients.
However, the citrus skin has a unique bitterness and flavor, and the cuticles on the surface of the fruit skin are hard and not suitable for food.
However, in recent years, various foods using the active ingredients of the outer skin have been proposed.

Application as a food material has been attempted by treating the citrus skin with an enzyme or by performing fermentation, etc. to soften the skin or reduce bitterness (for example, Patent Document 1, Patent Document 2).
In addition, food materials containing carotenoids contained in the outer skin and the like have been proposed by carrying out an enzyme treatment from the remaining citrus koji that has been squeezed (see, for example, Patent Document 3).

JP 52-110877 A JP 2000-245382 A JP 2000-23637 A

  However, in the food material described above, there are some cases where the degree of reduction in bitterness is low and the active ingredient utilization rate in the outer skin is not sufficient. In addition, it has been difficult to stably carry out fermentation including citrus hulls.

  Therefore, there is a demand for a citrus husk processed product having a lower citrus peel and a higher physiological activity in the citrus husk, which reduces the bitterness of the citrus husk, stabilizes the fermentation, and increases the active ingredient content. An object of the present invention is to provide a fermented product containing citrus peel and a food containing the same.

The inventors of the present invention more simply fermented the citrus skin only or the crushed material containing the husk, and intensively studied the fermented material containing the active ingredient. The citrus skin was crushed, heat-treated and / or salt-treated. After performing this, it discovered that a fermented product with higher added value could be obtained by performing fermentation, and it came to this invention.
That is, the invention according to claim 1 is a fermented product containing a citrus peel, wherein the bacteriostatic action of a substance having a bacteriostatic action contained in the citrus peel is deactivated. It is a fermented product.
The invention described in claim 2 is a fermented product containing the citrus peel according to claim 1, characterized in that the physiological activity is enhanced by fermentation.
The invention according to claim 3 is a fermentation comprising citrus husk according to claim 2, wherein the physiologically active action is at least one of blood lipid improving action, lipase inhibitory action, tyrosinase inhibitory action, and antioxidant action. It is a thing.
The invention according to claim 4 is a fermented product containing the citrus peel according to any one of claims 1 to 3 fermented with lactic acid bacteria.

The fermented product according to the present invention has no bitter taste, is rich in flavor, has little loss of active ingredients, and lowers serum cholesterol levels, and thus has a high blood purification effect.
Moreover, the lipase inhibitory effect, the bowel movement improving effect, the tyrosinase inhibitory effect, and the antioxidant effect are also enhanced.

  The above object, other objects, features, and advantages of the present invention will become more apparent from the following description of the best mode for carrying out the invention.

  The fermented product containing a citrus peel according to the present invention provides a fermented product containing a citrus peel that reduces the bitter taste of the citrus peel, stabilizes the fermentation, and increases the active ingredient content, and a food containing the same. The object was achieved by, for example, inactivating the bacteriostatic action of a substance having a bacteriostatic action contained in the citrus peel.

The present invention will be described in more detail.
Below, the fermented material containing a citrus peel is only called "fermented material".
Examples of the citrus skin used in the present invention include, but are not limited to, Unshu oranges, Iyokan, orange, lemon, lime, eggplant, summer oranges, Hachiman, and grapefruit fruits. An equivalent or similar skin can be used.
The outer skin refers to a skin containing a fruit skin and an albeto layer (white sponge-like portion) that is produced when producing a fruit juice beverage or the like, but a skin including a skin, an albeto layer, and an agate membrane can also be used. . Moreover, whole citrus fruits can be crushed, and a crushed product containing fruit juice and hulls can be fermented using the saccharides contained in the fruit juice.
In addition, since the active ingredient mentioned later is contained abundantly in the pericarp and the albeto layer, it is preferable to use only the outer skin from the viewpoint of making these active ingredients highly contained in the fermented product obtained in the present invention.

These citrus hulls contain not only insoluble dietary fibers as active ingredients, but also abundant flavonoids, carotenoids, limonoids, monoterpenes, and water-soluble dietary fiber pectin.
Flavonoids contain various substances depending on the type of each citrus, but abundantly contains hesperidin, particularly as a common component peculiar to citrus. This hesperidin is one of the substances that was formerly called vitamin P, and was known to have an effect of preventing circulatory diseases such as prevention of fragility of blood vessels and an effect of promoting absorption of vitamin C. In addition, naringin, which is one of flavonoids, has attracted attention because of its arteriosclerosis-preventing effect.
In recent years, hesperidin has been shown to have a high anti-oxidant activity, and has been shown to have an effect of suppressing the increase of neutral fat, inhibition of cancer growth, anti-inflammatory, antiallergic and antiviral effects. It is one of the substances that are being used.

  In addition, pectin, a water-soluble dietary fiber, is known to gel after solubilization in an aqueous solution, and is used in foods such as jelly and jam. It is known to improve constipation and to suppress absorption of cholesterol and lipids.

  Carotenoids and terpenes are components of the color and incense of the citrus skin, and are said to have cancer preventive effects and bacteriostatic effects. In recent years, it has also been revealed that lycopene, which is one of carotenoids, has an effect of preventing cancer.

In order to obtain these fermented products, first, these citrus peels or fruits are washed. The washing is performed for the purpose of washing off the attached matter such as fungi attached to the citrus skin.
At this time, there is no problem in the case of the fruit before crushing. However, when washing the peeled citrus peel, the pectin contained in the peel is eluted from the peel into the aqueous solution depending on the washing temperature. The temperature is washed with water of 25 ° C. or lower, preferably 10 ° C. or lower. At this time, it is preferable to wash so as not to peel off the albeto layer of the outer skin. For example, since cleaning with high-pressure water tends to peel the albeto layer of the outer skin, cleaning by a jet-jet cleaning method is not preferable.

Next, the washed citrus peel or fruit is crushed.
The crushing can be performed by a conventional method used by those skilled in the art. For example, it is preferably crushed to 0.1 cm to 1 cm using a slicer, dicer, cutter mixer or the like.
Further, the crushed shell is pulverized to 30 μm to 500 μm. The reason for limiting the size is that problems such as poor filtration efficiency at 30 μm or less are difficult to mix uniformly when bacteria are added, causing problems in processing efficiency and the like.

Next, the substance having a bacteriostatic action is deactivated.
Here, the bacteriostatic action refers to the action of inhibiting the growth or growth of bacteria, and examples of the substance having a bacteriostatic action contained in the citrus peel include terpenes.
Further, in order to deactivate the bacteriostatic action, it is carried out by heat treatment, salt treatment, or a combination thereof.

In the case of heat treatment, the bacteriostatic action can be weakened by denaturation of a substance having a bacteriostatic action, but the bacteriostatic action may still remain even after the heat treatment. Therefore, in this case, the bacteriostatic action can be further weakened and fermentation can be performed more efficiently by the salt treatment described later.
In order to inactivate the bacteriostatic action by heat treatment, it is preferable to add water before the treatment from the viewpoint of heat conduction efficiency and ease of stirring. Water may be added in an amount of 50 to 2000 parts by weight per 100 parts by weight of citrus crushed material. When the amount of hydration increases, fermentation does not proceed well or the recovery rate of the fermented product in the final step is unfavorable.
Moreover, when the viscosity of the finely pulverized product of only the citrus peel is high, heat treatment may be performed after adding water in consideration of the subsequent steps. The amount of water added is preferably 20 parts by weight or less with respect to 1 part by weight of the finely pulverized citrus skin. The amount of added water is set to 20 parts by weight or less in consideration of processing efficiency in powdering and the like.

  The heat treatment for deactivation is performed using a plate-type or pipe-type heat exchanger, a jacketed tank, etc., and the finely pulverized citrus husk is heated to 60 ° C. to 130 ° C., preferably 100 ° C. to Perform at 130 ° C. This is because if the heating temperature is 60 ° C. or lower, it takes time to denature the substance having bacteriostatic action, which is an efficient problem, and if it is 130 ° C. or higher, malodor is generated.

The heating time should just be the time which can fully inactivate the substance which has a bacteriostatic action contained in a citrus peel, Preferably it is 5 minutes-2 hours, More preferably, it is 10 minutes-1 hour. Although depending on the heating temperature, in order to denature a substance having a bacteriostatic effect, it is difficult to denature when the heating time is 5 minutes or less, and no further effect can be expected when 2 hours or more. If heated too much (temporal and / or temperature), dimethyl sulfide and the like are produced, so that the fragrance peculiar to citrus fruits is lost and a bad odor is emitted.
It should be noted that until the heating time is about 30 minutes, the bacteriostatic action is mainly deactivated, and the further heat treatment is performed for sufficient sterilization before fermentation.
In addition, the heat treatment is preferably performed under a sealed condition using a jacketed tank or the like, so that the aroma and the active ingredient are not missed.
By this heat treatment, the substance having a bacteriostatic action contained in the citrus peel is inactivated and becomes an optimum condition for fermentation.

The salt treatment is preferably performed by adding a divalent metal salt to the crushed material. Examples of the divalent metal salt that weakens the bacteriostatic action include metal salts such as beryllium, magnesium, and alkaline earth metals (calcium, strontium, barium, radium), and calcium and magnesium are preferred when used for food. The reason is not clarified by adding a divalent metal salt, but it is considered that fermentation is possible by binding to a bacteriostatic component and weakening its effect.
The addition amount of the divalent metal salt is preferably added in a range that does not inhibit fermentation, and is 0.05 to 50 parts by weight, preferably 0.1 to 30 parts by weight with respect to 100 parts by weight of citrus crushed material. Add to part.
Fermentation can be stably performed only by adding such a salt, and the efficiency of fermentation can be further increased by using it together with the above heat treatment.
Note that the salt treatment is less likely to cause gelation than the heat treatment.

The fermentation process is performed after the deactivation treatment of bacteriostatic action.
When the deactivation treatment is performed by heat treatment, the fermentation step is performed after cooling the citrus skin finely pulverized product to a temperature at which fermentation is possible, preferably 10 to 40 ° C. The reason why the finely pulverized citrus skin part is cooled to such a range is that the growth of the added fungus worsens at a temperature of 40 ° C. or higher, and the growth of the fungus cannot be expected at a temperature of 10 ° C. or lower. is there.
In addition, when the deactivation treatment is carried out by salt treatment, the fermentation is carried out after incubating at 1 ° C. to 50 ° C. for 3 minutes to 24 hours after addition of the salt in order to weaken the bacteriostatic action. Do.

In the case of pulverized citrus fruits, the nitrogen source that the cells can assimilate is scarce, and in the case of only the outer skin, the carbon source is also scarce. Therefore, carbohydrates, amino acids, and the like are added for efficient fermentation. The sugar and amino acid to be added are appropriately adjusted depending on the bacteria used. For example, in the case of lactic acid bacteria, lactic acid bacteria metabolic sugar (sucrose, glucose, fructose, maltose, etc.) and soy protein, yeast extract, corn degradation product, wheat degradation product, glutamic acid and the like are added.
The amount of addition varies depending on the bacteria used, but when lactic acid bacteria are used, 0.1 to 5% by weight of saccharide and 0.05 to 10% by weight of protein or amino acid are added to the ground citrus fruits. To do. In this case, lactic acid fermentation can be efficiently performed by adding 3% by weight or more of the saccharide, and the flavor is further improved.

Fermentation can produce useful substances by adding lactic acid bacteria, yeasts, acetic acid bacteria, and the like. These fermentations include lactic acid fermentation, acetic acid fermentation, citric acid fermentation, alcohol fermentation, and fermentation by a combination thereof.
Among these, lactic acid fermentation is preferable, and an organic acid having an intestinal action by lactic acid bacteria is produced, and a fermented product with a higher gastrointestinal function improving effect can be obtained.
Examples of lactic acid bacteria include Leuconostoc mescentroides, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus, Streptococcus faecalis, Bifidobacterium longum Etc. are used alone or in combination. For example, when used alone, Lactobacillus plantarum is preferred in terms of its acid resistance, growth temperature, and growth rate.
Moreover, since lactic acid fermentation can maintain low pH (pH3-pH5), it can prevent the proliferation of other bacteria.

  As yeast used for fermentation, baker's yeast, beer yeast, and wine yeast represented by the genus Saccharomyces are used. Preferably, Saccharomyces cerevisiae that improves the flavor and produces useful amino acids is preferably used.

  When fermenting using yeast or the like, since the pH of the finely pulverized citrus skin is low, it is preferable to adjust the pH to about 6 to 7.5 using calcined calcium, calcium carbonate, magnesium salt, or the like. This is because the growth and activity of yeast become active in this pH range.

  The amount of bacteria added for fermentation is preferably 0.005 to 5.0 parts by weight, more preferably 0.01 to 2.0 parts by dry weight of the microbial cells, based on 100 parts by weight of the finely pulverized citrus skin. Add parts by weight. The reason for limiting the amount of bacteria is that fermentation is not sufficiently performed at 0.005 parts by weight or less, and it is difficult to obtain an effect comparable to the addition amount at 5.0 parts by weight or more.

  In order to perform fermentation more efficiently, pre-culture may be performed before fermentation. For example, when lactic acid bacteria are added, it is also preferable to keep the pH low in order to create an environment in which the bacteria can preferentially grow. As a lactic acid bacterium, for example, in Lactobacillus plantarum, if fermentation is started after adjusting to about pH 4.0, the fermentation can be completed in a short time.

  Glutamic acid or a salt thereof can also be added for preferential growth of lactic acid bacteria. The amount of glutamic acid to be added is about 0.05 to 1% by weight, preferably about 0.2% by weight, based on the finely pulverized citrus peel. This is because the growth of lactic acid bacteria is improved within this range.

In the case of lactic acid fermentation, it is preferably performed under anaerobic conditions. Anaerobic conditions are obtained by degassing the mixture, or by sealing the fermenter, filling with a gas such as nitrogen gas, carbon dioxide gas, decompressing, or a combination thereof.
Moreover, the flavor of fermented material also improves by fermenting under anaerobic conditions.

In general, the fermentation is stopped by a method such as lowering the pH or treating at a high temperature (100 ° C. or higher) in a short time (0.5 to 5 minutes), but it can also be performed by adding sugar.
Examples of such sugars include sugar alcohols (for example, sorbitol), oligosaccharides (for example, maltooligosaccharide, chitooligosaccharide, fructooligosaccharide) and the like. Such oligosaccharides are effective for intestinal regulation, prevention of dental caries, and the like, and can impart functionality as a food to a fermented product or a filtrate.

  By this fermentation, useful substances are produced by the added bacteria, and a fermented product with higher nutritional value can be obtained. In particular, the cells themselves assimilate the added nitrogen source and carbon source to useful amino acids, organic acids, and lipids, so they give a high nutritional value to citrus husks or fruits at a lower cost than when blended during food production Not only can it improve the flavor.

  Furthermore, for example, when lactic acid bacteria fermentation is carried out, since lactic acid bacteria produce organic acids, oligopeptides, etc., flavor and intestinal action increase, and the cells themselves contain amino acids, nucleic acids, saccharides and the like. The bacterial cells themselves can stimulate immunity in the intestine and induce immune activation. This may be due to substances produced by lactic acid bacteria.

The fermented product of the present invention can enhance the physiological activity of citrus fruits by fermentation, or can add a new function. Examples of such physiologically active action include blood lipid improving action, lipase inhibitory action, tyrosinase inhibitory action, and antioxidant action.
The blood lipid improving action refers to the action of improving the total cholesterol level in blood, and can prevent arterial effects, cardiovascular infarction, stroke diseases such as stroke, and diseases.
The lipase inhibitory action is that lipase is involved in the absorption of fat from the digestive tract, so inhibiting this enzyme suppresses the absorption of fat and reduces the neutral fat in the blood and the diet effect. Can be obtained.
The tyrosinase inhibitory action inhibits tyrosinase involved in the production of melanin, which causes skin spots and freckles, and can therefore be expected to have a skin whitening effect.
Furthermore, the antioxidative action is not only a detoxifying action in the living body, but also suppresses the damage to the living body of active oxygen involved in diseases and aging such as lipid oxidation and protein denaturation, and prevents various diseases. A preventive effect can be obtained.
Moreover, the effect which improves the bowel movement which an effect is not known for citrus fruits by fermentation can also be acquired, and the disease resulting from not only an intestinal action but a digestive system can be prevented.

When the main fermentation is performed after the heat treatment (including the case of combination), the heat treatment is performed again as necessary.
The purpose of this heat treatment is to prevent pectin from gelling, increasing the viscosity of the fermented product, and making powdering and beverage production difficult because the citrus skin contains pectin. Moreover, when gelation is likely to occur in this way, the reheating treatment is to prevent the loss of active ingredients due to the manufacturing process.
For example, when pectin is gelled and the fermented product in a state where the viscosity of the fermented product is high is to be used as a beverage, filtration is required, but the efficiency is reduced due to clogging in the filtration process, which causes the active ingredient It is for preventing that adsorb | sucks to a filtration membrane.
Moreover, the fermented product that once caused gelation is not preferred because it tends to reduce effective effects such as cholesterol lowering action. This is because the gelled fermented product becomes hard and the cholesterol adsorption effect and the like are reduced.

  Therefore, it is preferable to solubilize the fermented product that has been gelled by homogenizing the components of the fermented product by performing reheating treatment of the fermented product at 60 ° C to 130 ° C, preferably 100 ° C to 130 ° C. In the case of salt treatment, gelation hardly occurs, but when gelation occurs, reheating treatment may be performed.

  By performing the heating time for about 10 minutes to 20 minutes, the fluidity of the fermented product is improved, the components in the fermented product are homogenized, and further sterilization is performed at the same time. It is possible to obtain a fermented product that easily obtains the effect of suppressing the absorption of cholesterol. In addition, this heat treatment is also preferably performed under sealed conditions from the viewpoint of maintaining the flavor.

The obtained fermented product is concentrated to form a paste, or dried to be powdered. By performing filtration and centrifugation, it can be used as a raw material for beverages and the like.
In addition, when this fermented product has high viscosity or may cause gelation, it is preferable to perform pulverization or filtration before the temperature is 40 ° C. or lower. This is because gelation may occur when the fermented product is 40 ° C. or lower.

  The filtrate separated by filtration may be powdered by adding an excipient or the like to obtain an extract powder.

  The fermented product thus obtained is a health drink containing an active ingredient such as carotenoids and flavonoids of citrus crust, dietary fiber and products produced in fermentation processes such as lactic acid bacteria and yeast, amino acids, nucleic acids and the like. Add to the taste as it is or by adding various seasonings, for example, sweeteners such as granulated sugar, honey and sorbit, acidulants such as alcohol, citric acid, malic acid and tartaric acid, fragrances and pigments. be able to.

Moreover, if the obtained filtrate is mixed with other fermented juices or vegetable juices such as carrot juice or mixed vegetable juice, it can be made a juice having a higher nutritional value.
In addition, mixing with a filtrate, juice, etc. can be performed arbitrarily.

  In addition, the fermented product can be mixed with a liquid obtained by another manufacturing method, for example, fruit juice, vegetable juice, or the like, and included in food. Alternatively, it can be mixed with agar or the like to make a jelly, or a sorbet, frozen yogurt or ice cream.

  In one embodiment, the fermented product is dried, powdered and dried into a food material, eg, fermented powder (a form of fermented product) or filtered and dried, powdered extract powder (of fermented product). One form).

Various methods commonly used by those skilled in the art are used for drying the fermented product or filtrate, and freeze drying and spray drying are preferably used.
When spray drying is performed, an excipient such as dextrin, cyclodextrin, starch or maltose is added as necessary. Dextrin is preferably used, and when the fermented product is dried, the ratio of the fermented product to the excipient is preferably 1: 5 to 10: 1 by weight. When the filtrate is dried, the ratio of the filtrate to the excipient is preferably 1:10 to 5: 1 in terms of a weight ratio in order to facilitate powderization by the addition of the excipient.

  The fermented product thus obtained is combined with other food materials such as royal jelly, vitamins, minerals, chitin / chitosan, lecithin and the like as necessary.

Further, it is formed as a capsule such as a hard capsule or a soft capsule, a tablet or a pill, or is made into a powder, granule, tea bag or the like.
These can be used as they are, or can be dissolved in water, hot water, milk, or the like, or can be leached out of ingredients to make beverages or foods, depending on the shape or preference.

  Moreover, these fermented products can be used for cosmetics, such as a lotion, a cosmetic cream, a milky lotion, a pack, hair artnics, a shampoo, a lipstick, after filtering, for example.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to this Example.

(Preparation of citrus peel 1)
After washing only Valencia orange skin (3Kg) with water (15 ° C), it is cut into 0.5cm size using a cutting machine "Dicer" (manufactured by Archer Japan) Using a machine “Comitolol” (manufactured by Archer Japan, Inc.), it was finely pulverized so that the average particle size was 100 μm. An equal weight of purified water was added to the finely pulverized pulverized Valencia orange peel (hereinafter referred to as “orange finely pulverized product A”) to prepare a citrus peel.

(Preparation of citrus peel 2)
After washing only Valencia orange hull (5Kg) with water (15 ° C), it is cut into 0.5cm size using a cutting machine "Dicer" (manufactured by Archer Japan) and further pulverized. Using a machine “Comitolol” (manufactured by Archer Japan, Inc.), it was finely pulverized so that the average particle size was 100 μm. To this finely pulverized Valencia orange finely pulverized product (hereinafter referred to as “orange finely pulverized product B”), 3 times the amount of purified water was added to prepare a citrus peel.

(Example 1)
Orange finely pulverized product A2Kg was heated at 105 ° C. for 15 minutes in a pipe heat exchanger (manufactured by Nara Seisakusho Co., Ltd.) to deactivate the bacteriostatic component.
40 g glucose and 2 g yeast extract were added to the heat-treated orange finely pulverized product. The Brix value (weight / weight percent of sucrose solution as defined by the International Standard Committee for Sugar Analysis) was measured after the addition.
3 g of lactic acid bacteria (manufactured by Kyowa Hakko Co., Ltd.) was added to the orange finely pulverized product by wet cell weight, and fermentation was performed under anaerobic conditions for 24 hours to obtain a fermented product.
After measuring the Brix value of this fermented product and subjecting this fermented product to heat treatment at 100 ° C. for 10 minutes with a pipe heat exchanger, 1 kg was immediately filtered to obtain fermented extract A from the fermented product, and fermented extract A 100 mL Was lyophilized to obtain a dry powder. Further, 1 kg of the remaining fermented product was spray-dried as it was to obtain fermented powder A.

(Comparative Example 1)
Glucose and yeast extract were added in the same manner as in Example 1 without heating the orange finely pulverized product A2Kg. The Brix value of the orange crushed material after the addition was measured.
To this orange finely pulverized product, 3 g of lactic acid bacteria was added in terms of wet cell weight, and fermentation was performed for 24 hours under anaerobic conditions to obtain a fermented product.
After 24 hours of fermentation, the Brix value was measured, and this fermented product was subjected to heat treatment at 100 ° C. for 10 minutes with a pipe heat exchanger. Then, 1 kg was immediately filtered to obtain fermented extract B, and 100 mL of fermented extract B was frozen. Dried to obtain a dry powder.
Moreover, 1 kg of the remaining fermented product was spray-dried as it was to obtain fermented powder B.

(Comparative Example 2)
Orange finely pulverized product A2Kg was heated at 105 ° C. for 15 minutes with a pipe heat exchanger, and glucose and yeast extract were added to the orange finely pulverized product.
The Brix value of the finely pulverized orange product after the addition was measured.
The orange finely pulverized product was allowed to stand for 24 hours under anaerobic conditions.
After 24 hours of standing, the Brix value was measured again, 1 kg of this mixture was filtered to obtain mixed extract C, and 100 mL of mixed extract C was lyophilized to obtain a dry powder.
Moreover, the remaining mixture 1Kg was spray-dried as it was, and mixed powder C was obtained.

  Table 1 shows the Brix values measured in Example 1, Comparative Example 1, and Comparative Example 2 above, and the dry powder weight of each fermented extract and mixed extract.

From Table 1, it can be seen that the fermented product of the present invention has a reduced Brix value after 24 hours of fermentation, so that the bacteriostatic component is deactivated by applying heat before fermentation and the fermentation proceeds.
Moreover, since the fermented extracts A and B heated just before filtering for preparation of fermented extract had much dry weight compared with the mixed extract C, it turns out that the loss of the component derived from a citrus peel is small by heat processing.

(Example 2)
The orange finely pulverized product B4Kg was heat-treated at 105 ° C. for 15 minutes in a pipe heat exchanger (manufactured by Nara Seisakusho Co., Ltd.). Next, calcium carbonate was added to a final concentration of 0.1% by weight and allowed to stand at room temperature for 5 minutes to inactivate bacteriostatic components.
To this heat-treated and salt-treated orange finely pulverized product B, 40 g of glucose and 0.5 g of corn degradation product (trade name: SOLUYS, Oriental Yeast Co., Ltd.) were added. The acidity was measured by Brix value (weight / weight percent of sucrose solution as defined by the International Standard Committee for Sugar Analysis) and neutralization titration with 0.1 N NaOH after addition.
3g lactic acid bacteria (manufactured by Kyowa Hakko Co., Ltd.) are added to this finely pulverized orange product and fermented for 24 hours under anaerobic conditions to obtain a fermented product, and the Brix value and acidity of the fermented product are measured. did.
Further, this fermented product was subjected to a heat treatment at 100 ° C. for 10 minutes with a pipe heat exchanger, and then 4 kg was immediately filtered, and 200 mL of the filtrate as a fermented extract was lyophilized to obtain a dry powder D.

(Example 3)
A dry powder E was obtained in the same manner as in Example 2 except that the heat treatment in Example 2 was not performed.

(Comparative Example 3)
A dry powder F was obtained in the same manner as above except that the lactic acid bacteria of Example 2 were not added and heat treatment was not performed.

(Comparative Example 4)
A dry powder G was obtained in the same manner as in Example 3 except that the addition of calcium carbonate in Example 3 was added after fermentation.

  Table 2 shows the Brix value, acidity, and dry weight measured in Example 2, Example 3, Comparative Example 3, and Comparative Example 4 above.

From Table 2, since the Brix value of the fermented product of the present invention decreases after 24 hours of fermentation, the bacteriostatic action is suppressed by performing salt treatment before fermentation, and the fermentation proceeds more than in the case of heating. It can be seen that the fermentation proceeds stably.
Furthermore, it turns out that fermentation is advancing by performing heat processing with salt processing.
Moreover, there was no big difference in the weight of the dry powder obtained from each process.

(Measurement of hesperidin)
In order to investigate whether the fermented powder (A, B), mixed powder C, and dry powder (D, E, F, G) obtained as described above contain citrus-derived active ingredients without loss, Certain hesperidins were measured by HPLC (High Performance Liquid Chromatography).
1 g of fermented powder was dissolved in 200 mL of water and 20 mL of methanol, subjected to extraction under heating and reflux, and hesperidin in the filtered solution was measured by HPLC under the following conditions.
A hesperidin preparation (manufactured by Sigma-Aldrich Japan) was used for quantification of hesperidin.

(HPLC conditions)
Equipment LC-10ATvp (manufactured by Shimadzu Corporation)
Column YMC-Pack ODS-A A-312 (6 mm × 15 cm)
(Manufactured by YMC Co., Ltd.)
Mobile phase Water: acetonitrile: 2-propanol = 100: 37: 5
Contains 0.4 wt% citric acid Measurement wavelength 280nm
Flow rate 1.0mL / min

As a result of the measurement, the hesperidin content in the fermentation powder was fermentation powder A: 423 mg / 100 g, fermentation powder B: 418 mg / 100 g, and mixed powder C: 413 mg / 100 g.
The hesperidin content in the dry powder was dry powder D: 443 mg / 100 g, dry powder E: 453 mg / 100 g, dry powder F: 439 mg / 100 g, and dry powder G 448 mg / 100 g.

From this result, it can be seen that the fermented powder A obtained by the present invention has little loss of the active ingredient present in the citrus husk even by fermentation and heating twice, and hesperidin is contained in the fermented product.
Moreover, it turns out that the dry powder D has little loss of the active ingredient which exists in a citrus peel even by fermentation and twice heating.

(Sensory test)
3 g of each fermented powder obtained as described above was dissolved in 100 mL of water, and a sensory test on the aroma and texture was performed by 10 subjects.
As for the fragrance, they asked which one was preferable, and for the texture, they asked which fermented powder was better for bitterness and good flavor when eating.
In addition, considering that it is difficult to judge superiority or inferiority for any of the questions, an option of “cannot say either” was provided.
For the test subjects, each fermented product was simply evaluated as A, B, C.
The results are shown in Table 3.

Further, 3 g of each of the dry powders D and F obtained as described above were dissolved in 100 mL of water, and a sensory test on the scent and texture was performed by 10 subjects.
As for the fragrance, they asked which one was preferable, and for the texture, they asked which fermented powder was better for bitterness and good flavor when eating.
In addition, considering that it is difficult to judge superiority or inferiority for any of the questions, an option of “cannot say either” was provided.
For the test subjects, evaluation was sought as simply D and F for each powder.
The results are shown in Table 4.

  As shown in Table 3, the fermented powder A according to the present invention not only has a good taste when eaten but also has a reduced bitterness compared to the fermented powders B and C as comparative examples, and the fragrance is equivalent. It is apparent that the fermented product of the present invention has excellent palatability.

  As shown in Table 4, the dry powder D according to the present invention has not only a good taste when eaten but also a reduced bitterness as compared with the dry powder F as a comparative example, and the fragrance is equivalent. It is clear that the fermented product of the present invention has excellent palatability.

(Evaluation of cholesterol lowering effect)
The fermented powders A and B and the mixed powder C added at 10% by weight to the basic feed are freely ingested into a group of 5 4 to 5 week old SD young rats, and after 6 weeks, the blood is collected. The serum cholesterol was collected and measured.
Serum cholesterol was measured using a commercially available determiner TC5 kit (manufactured by Kyowa Medix Co., Ltd.).
The average value of serum cholesterol before the start of administration was 137 mg / dL.
The basic feed is 25% milk casein, 5% corn oil, 4% harper mineral mixture, 1% harper vitamin mixture, 0.2% choline chloride, and 64.8% sugar (where% is weight) %)Met.
Table 5 shows the results of the fermented product of the present invention on serum cholesterol levels.

Similarly to the above, 10% by weight of dry powders E and F added to the basic feed were each allowed to freely ingest into groups of 5 4-5 week old SD young rats, and after 6 weeks Blood was collected and serum cholesterol was measured.
Table 6 shows the results on the serum cholesterol level of the feed containing the above dry powder. In the table, “control” indicates a group ingested only basic feed.

From Table 5, it can be seen that the serum cholesterol level is lower in the fermented powder A of the present invention than in other fermented powders and has a high blood purification effect.
Moreover, it can be seen from Table 6 that the dry powder E of the present invention has a lower serum cholesterol level than the dry powder F, and has a high blood purification effect.

Example 4
After washing 0.5 kg of grapefruit skin and funnel membrane, which is a residue during beverage production, with water (15 ° C), using Dicer (manufactured by Archer Japan) to a size of 0.5 cm It cut | judged and also finely pulverized so that an average particle diameter might be set to 100 micrometers using COMITOLOL (made by Archer Japan).
To this finely pulverized grapefruit hull (hereinafter referred to as grapefruit hull finely pulverized product), an equal weight of purified water is added and heated in an airflow sterilizer (Nara Seisakusho Co., Ltd.) at 105 ° C. for 15 minutes. The bacteriostatic component was inactivated.
Magnesium chloride was added to the heat-treated grapefruit skin finely pulverized product, and the pH was adjusted to 7.0 with 1N NaOH, and then 20 g of glucose and 5 g of yeast extract were added.
The Brix value of the finely ground grapefruit skin after addition was measured and found to be 4.5.
1 g of baker's yeast (manufactured by Oriental Yeast Co., Ltd.) was added to the grapefruit skin finely pulverized product at a wet cell weight, and fermentation was performed for 24 hours under aerobic conditions.
When the Brix value was measured again 24 hours after the fermentation, it was 1.0.
The fermented extract was obtained by filtering 0.5 kg of this fermented product.
The remaining fermented product 0.5 kg was freeze-dried as it was to obtain a fermented powder.
Since all the fermented products had a yellow color, it was found that carotenoids were contained, the bitterness peculiar to the citrus peel was reduced, and a flavor peculiar to yeast fermentation was exhibited.

(Example 5)
Using the fermented powder obtained in Examples 1 and 3, tablets (200 mg) were produced at the following blending ratio. This tablet had an aroma unique to citrus fruits and an excellent flavor.
(Mixing ratio)
Fermented product of Examples 1 and 3 30 parts by weight Crystalline cellulose 15 parts by weight Sucrose ester 5 parts by weight Silicon dioxide 2 parts by weight Eggshell calcium 48 parts by weight

(Example 6)
Using the fermented extract obtained in Examples 1 and 3, beverages were produced at the following blending ratio. This beverage had an aroma unique to citrus fruits and was excellent in palatability without bitterness.
(Mixing ratio)
Fermented extract of Examples 1 and 3 4.4L
Sucralose 0.008L
Citric acid 0.16L
L-ascorbic acid 0.03g
Adjust to 100 L with water.

(Examination of lipase inhibitory action)
300 mg of the dry powder E obtained in Example 3 was dissolved in 1 mL of purified water. A solution containing 4% by weight of lipase (manufactured by Wako Pure Chemical Industries, Ltd.) after adding 1 mL of this solution to 4 mL of a milk solution adjusted to pH 8.5 with 10% sodium carbonate and diluted 3-fold with purified water 2 mL was added and incubated at 35 ° C. for 20 minutes.
When lipase activity was present, the pH was lowered, so the pH was measured before the reaction and 20 minutes after the start of the reaction.
In addition, what was measured using 1 mL of water instead of the filtrate was used as a control.
Further, as a comparative example, pH was measured in the same manner as described above except that dry powder F was used instead of dry powder E of Example 3.
From the change in pH due to the reaction (represented by Δ), the lipase inhibitory activity when the control lipase activity was taken as 100 was determined by the following formula.
Lipase inhibitory activity (%) = ((△ of control) − (△ of test)) × 100 / △ of control
The results are shown in Table 7. The values in the table are average values measured three times.

  From the results in Table 7, it can be seen that the dry powder E that has undergone fermentation has a higher lipase inhibitory action than the dry powder F that has not been fermented. This indicates that an effect of reducing blood neutral fat by suppressing absorption of lipids can be expected.

(Examination of tyrosinase inhibitory action)
(Preparation of sample solution)
20 mg of dry powder E was dissolved in 1 mL of 1/15 M phosphate buffer (pH = 6.8), and this was used as a sample solution.
(Enzyme solution preparation)
A solution obtained by diluting tyrosinase (derived from mushroom, Sigma) to 1100 U / mL with a 1/15 M phosphate buffer was used as an enzyme solution.
(Preparation of substrate solution)
A substrate solution was prepared by dissolving 3 mg of DOPA (−)-3- (3,4-dihydroxyphenyl) -L-alanine in 10 mL of a phosphate buffer (pH-6.8).
(Measurement of tyrosinase activity)
0.01 mL enzyme solution and 0.09 mL 1/15 M phosphate buffer were added to 0.1 mL sample solution and incubated at 37 ° C. for 10 minutes. Further, 0.1 mL of the substrate solution was added and incubated at 37 ° C. for 5 minutes, and then the absorbance at 475 nm was measured with a spectrophotometer. The measurement was performed three times.
Further, the tyrosinase inhibitory activity of the present invention was determined using a value obtained by subtracting the value obtained by adding 0.1 mL of distilled water instead of the substrate solution as a blank from the measured value (referred to as a). evaluated.
In the evaluation, a value obtained by subtracting the blank absorbance from the value when only 1 / 15M phosphate buffer was used instead of the sample solution (b) was defined as 100 (%) tyrosinase activity, and the sample solution was added. The residual rate of tyrosinase activity was determined by the ratio of absorbance difference, and the inhibition rate was calculated by the following formula.
Inhibition rate (%) = [{(b) − (a)} / (b)] × 100
As a comparative example, the inhibition rate was measured in the same manner as described above except that dry powder F was used instead of dry powder E.
The results are shown in Table 8. The values in the table are average values measured three times.

From the results in Table 8, it can be seen that the tyrosinase inhibitory effect is increased by 3 times or more by fermentation.
For this reason, fermented products containing citrus husks have enhanced tyrosinase inhibitory effects, and can be applied to cosmetics, foods, and pharmaceuticals for the purpose of whitening and prevention of aging.

(Examination of bowel movement improving effect)
(Production of model animals)
4 weeks old male SD rats (Nippon Charles River Co., Ltd.) were fed with a basic diet (mouse, rat, hamster MF diet: Oriental Yeast Co., Ltd.) and water for one week. A group of 5 animals was assigned so that the values were almost uniform.
Using the SD rat and the starch candy-containing feed, the effect of improving bowel movement was evaluated.
First, 5 g of the dry powder E of Example 3 was dissolved in 25 mL in 5 SD rats per group, and forced administration with a sonde was performed for 14 days so that the dry powder weight per day was 180 mg / Kg · body weight. During this time, the basic feed and water whose weight was measured in advance were freely ingested.
In addition, a non-administration group was provided as a control.
On the 14th day after administration, the intake of basic feed and the weight of dry feces were measured. The amount of intake was determined by calculating the difference between the weight of the basic feed before intake on the 0th day of feeding and the weight of the basic feed at the time of measurement on the 14th day of feeding. The dry stool weight was obtained by collecting the total amount of stool for 14 days and drying it at 40 ° C. for 24 hours, then measuring the weight and converting it to the dry stool weight per day.
Furthermore, the intestinal transit time of the feed was measured on the 15th day of feeding. The SD rats on the 15th day of feeding were ingested for 1 hour with a colored feed in which the basic feed and carmine (Revision Croma) were mixed at a weight ratio of 99.5: 0.5. Thereafter, the stool was observed every hour, and the intestinal time until carmine was detected in the stool was measured.
Moreover, as a comparative example, except that the dry powder E was changed to the dry powder F, it was carried out in the same manner as described above, and the amount of intake and the amount of dry feces were measured.
The results are shown in Table 9.
In addition, the numerical value of ingestion amount, intestinal transit time, and dry stool weight indicates an average value ± standard deviation of values obtained from five animals in each group.

  From the results in Table 9, although the intake of basic feed does not change in each group, dry powder E has an increased amount of stool and further shortened intestinal transit time, so the fermented product of the present invention is It can be seen that it has an excellent stool improvement effect.

(Example 7)
After washing 1.0 kg of grapefruit with water (15 ° C.), it is cut into a size of 0.5 cm using Dicer (manufactured by Archer Japan), and then Commitolol (manufactured by Archer Japan). ) To finely pulverize so that the average particle size becomes 100 μm.
An equal weight of purified water was added to the finely pulverized grapefruit pulverized product and heated at 105 ° C. for 15 minutes in a pipe heat exchanger (manufactured by Nara Seisakusho Co., Ltd.) to deactivate the bacteriostatic components.
Calcium carbonate was added to the heat-treated grapefruit pulverized product, and the pH was adjusted to 7.0 with 1N NaOH, and then 5 g of glucose and 5 g of yeast extract were added.
Next, the Brix value of the pulverized grapefruit skin was measured and found to be 4.2.
1 g of baker's yeast (manufactured by Oriental Yeast Co., Ltd.) was added to the grapefruit skin finely pulverized product at a wet cell weight, and fermentation was performed for 24 hours under aerobic conditions.
When the Brix value was measured again 24 hours after fermentation, it was 1.5.
0.5 kg of this fermented product was filtered to obtain a fermented extract, which was freeze-dried to obtain a dry powder H.
Since all fermented products were yellow, it was found that carotenoids were contained, and the bitterness peculiar to the citrus skin was reduced.
Furthermore, the taste unique to yeast fermentation was exhibited, and palatability was also improved.

(Investigation of antioxidant activity)
SOD-like activity was measured with SOD activity measurement kit (WAKO) using 10 mg each of dry powders D and H.
Moreover, it carried out similarly to the above except having made dry powder D into dry powder F as a comparative example.
The results are shown in Table 10.

From the results in Table 10, it can be seen that the SOD-like activity is increased by more than 2 times by fermentation, so that the ability to remove active oxygen is increased.
This indicates that it can be used for cosmetics, foods, and pharmaceuticals for the purpose of preventing aging.

(Example 8)
Using the fermented powder obtained in Examples 2 and 3, tablets (200 mg) were produced with the following blending ratio. This tablet had an aroma unique to citrus fruits and an excellent flavor.
(Mixing ratio)
Dry powder D or E 30 parts by weight Crystalline cellulose 15 parts by weight Sucrose ester 5 parts by weight Silicon dioxide 2 parts by weight Eggshell calcium 48 parts by weight

Example 9
Using the fermented extract obtained in Examples 2 and 3, beverages were produced at the following blending ratio. The beverage had a citrus-specific aroma and was excellent in palatability without bitterness.
(Mixing ratio)
Dry powder D or E 4.4L
Sucralose 0.008L
Citric acid 0.16L
L-ascorbic acid 0.03g
Adjust to 100 L with water.

(Example 10)
A lotion was produced according to the following formulation.
Glycerin 6g
4g of propylene glycol
Oleyl alcohol 0.1g
1g polyoxyethylene lauryl ether
Ethanol 5g
Phenoxyethanol 0.1g
Ascorbic acid 1g
2g dry powder D or E
Purified water 80.8g

  The fermented material according to the present invention relates to a fermented material containing a citrus peel, and is particularly applicable to uses such as foods, pharmaceuticals and cosmetics.

Claims (4)

  A fermented product containing a citrus husk, wherein the fermented product contains a citrus husk, wherein the bacteriostatic action of a substance having a bacteriostatic action contained in the citrus husk is inactivated.   The fermented product containing a citrus peel according to claim 1, wherein the physiological activity is enhanced by fermentation.   The fermented material containing citrus husk according to claim 2, wherein the physiologically active action is at least one of blood lipid improving action, lipase inhibitory action, tyrosinase inhibitory action, and antioxidant action.   The fermented material containing the citrus husk according to any one of claims 1 to 3 fermented with lactic acid bacteria.