JP2006191905A - Functional fermented curcuma foodstuff and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a functional fermented curcuma foodstuff capable of being taken easily and widely as a drinking or eating material, having a higher medicinal benefit than those of conventional ones and without having a bitter or harsh taste by widely improving a peculiar flavor of the rhizome of the curcuma. <P>SOLUTION: This functional fermented crucuma foodstuff is obtained by adding the squeezed liquid of sugar cane, lactobacillus extract, yeast and lactobacillus to the dried powder of rhizome of the curcuma, adding water so that the total amount of water content becomes 60-70%, mixing by agitating, then fermenting at 30-40°C for within 24 hr and drying at 65-80°C for 8-9 hr. The foodstuff can be utilized as a health supplemental foodstuff for a beverage or food, feed for an animal and raw material of a pet food. The obtained functional fermented curcuma has high functionality such as excellence in anti-oxidation property, etc., as compared with that of a marketed autumn curcuma. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention significantly improves the unique flavor of turmeric rhizomes that have bitterness and a bitter taste and are less useful as food as they are, making it easier to drink and eat as food, and at the same time, the food function that turmeric itself has It is related with the functional fermented turmeric foodstuff which expanded the utilization by raising further, and its manufacturing method.

  Turmeric (Curcuma longa L.) is a perennial plant classified as Ginger family and Curcuma genus, and is distributed over a wide area from the tropical to the subtropical, mainly in India, Indonesia, Myanmar, southern China, In Taiwan and Japan, it grows naturally in Okinawa and parts of Kagoshima. Recently, a wide range of utility values as medicinal, edible, spices and dyes have been reviewed, and in recent years, cultivation production in Okinawa Prefecture has been rapidly increasing. However, because the turmeric rhizome has a strong smell and a unique bitterness and peculiar taste, its preference is extremely low, and it is currently avoided by young people.

  Curcuma longa L., Curcuma aromatica Salisb., And Curcuma zedoaria Roscoe. Are important turmeric genus items such as crude drugs and spices. What is usually called turmeric is curcuma longa, and the name of herbal medicine is called turmeric. Curcuma aromatica, which is well-known among other members of the same genus Curcuma, is commonly called `` Spring Turmeric '', but officially it is Kyo Hou, and Curcuma Zadoaria is called Gajutsu. Also known as “Murasakikikon”. In recent years, many food functions such as antioxidant, antibacterial, carcinogenesis-inhibiting and liver function-enhancing effects have been clarified in turmeric, and the main components of curcumin and essential oil components contained in turmeric Pharmacological activity has also been reported.

Turmeric has traditionally been infused and drunk with rhizomes, or it has been drunk after being dried and powdered. However, turmeric has a peculiar smell, bitterness and pungent taste, it is very hard to drink and poor in taste, and even today, its usage is significantly limited compared to other ingredients. Yes. From this point of view, various methods are provided to remove or reduce the odor and bitterness peculiar to turmeric. For example, a production method has been proposed in which rice bran, pearl barley, cereal grain residues and sugars are added to dried and ground turmeric rhizomes, lactic acid bacteria are added as a culture medium, and fermented to ferment the rhizomes. (See Patent Document 1). Also, a fermented turmeric production method is disclosed in which a large amount of yeast is mixed and fermented with a dried turmeric rhizome pulverized product to remove specific odors and bitterness (see Patent Document 2).
In addition, there are proposed a method in which amylase and protease are allowed to act on turmeric rhizomes or dry powder thereof (see Patent Document 3), and a method in which starches and red yeast rice are added to turmeric and fermented (see Patent Document 4). ing.
JP-A-8-214825 JP-A-10-295324 JP 2002-65199 A JP-A-11-299444

As described above, in the method of Patent Document 1, in addition to turmeric (autumn turmeric), rice bran, pigeon and cereal cereal residues are added as an extender for alleviating the bitter taste of turmeric. By adding, the purity of the turmeric is reduced correspondingly, and the medicinal effect of the turmeric is not necessarily fully utilized. Although fermentation for 48 hours is performed for a long time, the products after fermentation still have strong bitterness of turmeric, and are not yet satisfactory from the viewpoint of effective use as various foods. In the method of Patent Document 2 as well, since 10 to 15% of a large amount of yeast is added to fermented dried turmeric rhizomes and fermented for deodorization, the economics of microbial preparation and the turmeric itself It is conceivable that the utilization rate of turmeric is low, and further that the efficacy of turmeric is not fully utilized. According to Patent Document 2, the curcumin content, which is a medicinal component of fermented products, is 1.1%. Compared with 3.6%, which is the average curcumin content of turmeric, There is a significant decrease.
In addition to the above-mentioned documents, Patent Document 3 and Patent Document 4 only disclose a method mainly using bitter turmeric removal and flavor improvement.

  Therefore, the present invention uses 100% of turmeric rhizomes, can improve the functionality of lactic acid bacteria, greatly reduce the fermentation time, and can completely tasteless and odorless turmeric, thereby alleviating bitterness. It is an object to provide a functional turmeric food without bitterness or pungent taste that has a higher medicinal effect than before and does not require the addition of an extender.

  As a result of intensive research to solve the above problems, the present inventor, unlike conventional methods for producing fermented turmeric, rapidly produces lactic acid, a yeast that produces a unique aroma in the dried powder of turmeric rhizomes. Then, add lactic acid bacteria that eliminate the raw material odor, and further add lactic acid bacteria extract, ferment for a short time under anaerobic conditions, and then heat-dry to complete the bitterness and taste of turmeric in a short time. The present inventors have found that it can be tasteless and odorless and have reached the present invention. In particular, by adding a lactic acid bacterium extract, a remarkable effect was confirmed in reducing bitterness and promoting fermentation, and a functional turmeric food with reduced fermentation time and higher purity and higher medicinal effect could be obtained.

  That is, the functional fermented turmeric food of the present invention that solves the above problems is characterized by adding yeast and lactic acid bacteria to a dried powder of turmeric rhizome and then fermenting them with yeast and lactic acid bacteria. As sugars, molasses, glucose, etc. can be used, but by using sugarcane press juice (hereinafter simply referred to as millet juice), a significant growth effect of lactic acid bacteria can be seen compared to the case of adding conventional molasses. Millet juice is desirable. As the lactic acid bacteria, it is desirable to add at least one kind of co-cultivation medium selected from Tetragenococcus Halophilus, Streptococcus thermophylus and Lactobacilus plantarum. Moreover, the functional fermented turmeric food material as a fragrant tea beverage can be obtained by roasting the functional fermented turmeric. Furthermore, the roasted product can be suitably used as various foods or additives.

  On the other hand, the method for producing a functional fermented turmeric food material of the present invention is characterized by adding saccharides (preferably millet juice) and lactic acid bacteria extract to dried powder of turmeric rhizome, adding yeast and lactic acid bacteria, fermenting and drying. And More specifically, after adding millet juice and lactic acid bacteria extract to dry powder of turmeric rhizome and adding yeast and lactic acid bacteria, water is added and mixed and stirred so that the total water content becomes 60-70%, then 30- Fermentation within 40 hours at 40 ° C. and drying at 65-80 ° C. for 8-9 hours.

  According to the present invention, by adding millet juice and lactic acid bacteria extract to dried and ground turmeric rhizomes, the growth of lactic acid bacteria can be remarkably increased, and the functionality of lactic acid bacteria can be enhanced, and fermentation can be performed in a shorter time than before. Is completed, and a functional fermented turmeric food can be produced easily and at low cost. By the above production method, generation of mold and butyric acid due to incomplete fermentation and secondary fermentation that have been observed so far can be suppressed, bitterness and odor that could not be completely removed can be eliminated 100%, and mild aroma. And a highly-preferred fermented turmeric food with a taste. Furthermore, by reducing the lipids and sugars by fermentation preparation using millet juice and lactic acid bacteria extract, the content of polyphenols, proteins, dietary fibers, minerals, etc. and the antioxidant power are promoted to promote lipid metabolism and liver function. Functional fermented turmeric food that can be obtained can be obtained.

Hereinafter, the manufacturing method of the functional fermented turmeric foodstuff in this embodiment is demonstrated in detail.
First, millet juice and lactic acid bacteria extract are added to the dried powder of turmeric rhizome and mixed well with stirring. In this embodiment, millet juice, which has been compressed and concentrated approximately twice as much as the main purpose for the growth of yeast and lactic acid bacteria, and whey by-product at the time of producing mature cheese, which is normally disposed of, are used as the medium for lactic acid bacteria. A lactic acid bacteria extract is prepared and used.
In this embodiment, millet juice is used mainly for the growth of lactic acid bacteria, but sugars such as waste molasses and glucose can be used instead of millet juice, and the present invention is limited to the use of millet juice. is not. However, fermentation of foods using molasses takes a long time, spends time on foreign matter inspection, and requires a large amount of molasses to promote fermentation, and the molasses odor remains as a strange odor after fermentation. On the other hand, millet juice has a high mineral content and polyphenol content, is easy to handle and can be supplied easily, and has the advantage of greatly promoting the growth of yeast and lactic acid bacteria and allowing efficient fermentation, which is better than molasses. It is desirable to use millet juice. In addition, millet juice is a completely natural product, and is a desirable material for obtaining a functional fermented turmeric food that does not use a chemical substance from the viewpoint of safety and that maximizes the effects of turmeric. Millet juice is preferably used after being pressed and concentrated to about twice.

  The lactic acid bacteria extract is a growth factor of lactic acid bacteria, has an increased antioxidant power, has an effect of promoting absorption of medicinal ingredients and a growth effect of intestinal effective microorganisms, and can enhance functionality. The lactic acid bacterium extract referred to here is an aqueous extract of microbial cells obtained by pulverizing and dispersing microbial cells with a homogenizer after culturing using the by-product whey from the production of mature cheese as a culture medium for lactic acid bacteria. In addition, it is also possible to use skim milk or soy milk as a culture medium for lactic acid bacteria. In that case, sterilized skim milk or soy milk powder is dissolved in sterilized water, lactic acid bacteria are cultured on it, and then the microbial cells are similarly crushed and dispersed to obtain a lactic acid bacteria extract.

  Next, lactic acid bacteria and yeasts such as Tetragenococcus Halophilus, Streptococcus thermophylus and Lactobacillus plantarum, which are co-cultivators, are simultaneously added to the dried turmeric rhizome powder to which millet juice and lactic acid bacteria extract are added as described above. The lactic acid bacteria may be added at a ratio of 2 to 20 with respect to the yeasts 1 and 2, preferably at a ratio of 10 lactic acid bacteria with respect to the yeast 1. Yeast has a function of generating a unique fragrance, lactic acid bacteria have a function of quickly generating lactic acid and deodorizing the raw material odor, and in this embodiment, Tetragenococcus Halophilus as a lactic acid bacterium effectively having the function. Streptococcus thermophylus and Lactobacillus plantarum were selected. These lactic acid bacteria are commercially available strains that can be easily obtained by those skilled in the art.

  Next, water is added so that the total amount of water becomes 60 to 70%, preferably 65 to 70%, and after sufficiently mixing and stirring, it is transferred to a container and sealed under reduced pressure. And it ferments at 30-40 degreeC within 24 hours, Preferably it is 37 degreeC. By sealing under reduced pressure, it can be efficiently fermented in a short time under anaerobic conditions. At this point, the pH value drops to near 5.5. Then, the functional fermented turmeric in the form of tasteless and odorless is obtained by drying in an atmosphere of 65 to 80 ° C., preferably 70 to 80 ° C. for 8 to 9 hours. The obtained functional fermented turmeric can be used not only as a raw material for various health foods, but also as an additive or food material for various foods because it does not have a unique bitterness or puffiness. Furthermore, the functional fermented turmeric of the present invention can be obtained by roasting at about 150 ° C. for about 10 minutes to obtain a fragrant roasted fermented turmeric, thereby obtaining a roasted-flavored tea beverage replacing the conventional turmeric beverage. be able to.

  As described above, according to the present embodiment, instead of the conventional method of using increased cereals and chemical substances for the purpose of suppressing the decrease in pH and enhancing mineral components, in addition to the natural medicinal properties of turmeric, millet juice and By adding lactic acid bacteria extract and adding yeast and lactic acid bacteria together in a certain ratio to this, highly efficient fermentation is performed in a short time, high taste with enhanced strong smell, bitter taste and taste taste Functional food can be obtained.

  Add 5 cc of millet juice and 1 g of lactic acid bacteria extract to 100 g of dry powder of turmeric rhizome and mix well with stirring. After adding water and mixing and stirring sufficiently so that the amount becomes 65%, transfer to a container, seal under reduced pressure, ferment at 30 ° C for 24 hours until pH reaches around 5.5, then dry at 70 ° C. The functional fermented turmeric food of the present invention was obtained.

  The functional fermented turmeric foodstuff of the present Example produced as described above was an orange powder, and a bright orange solution was obtained by dissolving in hot water. When 50 people tasted turmeric hot water in which 1.5 g of the functional fermented turmeric food was dissolved in 1,000 cc of hot water, everyone felt that the smell of turmeric was not felt at all, and that it was tasteless and tasteless. evaluated. Thereby, it was confirmed that the functional fermented turmeric food of the present invention is completely odorless and brominated.

Furthermore, the measurement result which compared the functional fermented turmeric foodstuff of the present Example manufactured as mentioned above with the commercially available autumn turmeric powder in the Faculty of Agriculture of the University of the Ryukyus as a comparative example is shown in Table 1.
The functional fermented turmeric foodstuff obtained in the present invention showed a significant reduction effect on lipids and carbohydrates as an excess calorie source compared to the comparative example, whereas protein, fiber and ash (mineral) Each content can be confirmed to increase. In addition, among natural mineral components, the increase in calcium is particularly conspicuous, and the ratio of calcium to phosphorus and magnesium is approximately 2: 1, which is an ideal balance for promoting calcium absorption rate and bone metabolism. . From the above results, it can be seen that the functional fermented turmeric food of the present invention has the effect of promoting the calcium absorption rate and bone metabolism.

[Experimental Example 1]
FIG. 1 shows that the commercial autumn turmeric powder of the comparative example and the functional fermented turmeric food of the examples were extracted into ethanol of 80% concentration, respectively, and linoleic acid-Fe (II) / H ₂ O ₂ system and erythrocyte membrane ghost system It is the graph which showed the result of having measured antioxidant property using these two methods. Further, as a reference example, a similar experiment was performed using α-tocopherol (vitamin E).
As a result, as is clear from the figure, the antioxidant property of the functional fermented turmeric food according to the present invention is about 1.5 times that of commercial autumn turmeric, and is known as a highly antioxidant component. It was confirmed that the product had almost the same value as α-tocopherol.

[Experimental example 2]
FIG. 2 shows the alcohol concentration and acetaldehyde produced as a metabolite thereof when blood was collected 30 minutes after intraperitoneal administration of 20% alcohol solutions of turmeric in Examples and Comparative Examples at a rate of 1 ml per 100 g body weight of rats. Furthermore, it is the graph which showed the result of the alcohol administration test which measured each density | concentration of acetic acid compared with the non-containing basic food group.
The blood alcohol concentration after 30 minutes is lower in rats administered with a diet containing 1% of each of Comparative Examples and Examples for 28 days than in rats administered a basic diet containing no turmeric. The value is shown. In particular, the rats administered the diet containing 1% of Example showed the lowest value, and it was found that alcohol metabolism was most effectively advanced. The blood acetaldehyde concentration, which is a metabolite of alcohol, was higher in each turmeric-administered diet than in the basic diet, but in particular, the diet containing the example showed the highest value.
From the above results, it is considered that the alcohol-degrading power of the functional fermented turmeric diet rat group of this example progressed most vigorously and changed to acetaldehyde, rapidly decomposed and changed to acetic acid. Therefore, it was confirmed that the functional fermented turmeric food material according to the present invention is a product having an effect of enhancing liver function and efficiently promoting alcohol metabolism as compared with commercially available autumn turmeric.

[Experimental Example 3]
Table 2 shows the blood of the above-mentioned hyperlipidemic rat group fed with 5% of each of the loaded rat and the functionally fermented autumn turmeric of the comparative example and the functional fermented turmeric of the example, which were fed with a high fat diet for 28 days. It is the table | surface which compared and examined the middle lipid density | concentration.
Rats in the high-fat diet group showed higher values of weight gain and total cholesterol and triglyceride triglyceride levels than the other test groups, clearly showing symptoms of hyperlipidemia I understood that. In addition, in the rat test group fed with the feed containing 5% of turmeric in the comparative example and the example in this hyperlipidemic rat group, there was a significant decrease in both total cholesterol and triglyceride, This tendency was prominent in the rats of the example administration group. Furthermore, it was also confirmed that HDL-cholesterol, which is referred to as good cholesterol, was significantly increased in the rats in the example administration group as compared to the comparative example administration group.

  The functional fermented turmeric food material of the present invention has a high taste with a mild fragrance and taste, completely eliminating bitterness and savory taste, and has various contents such as polyphenol, protein, dietary fiber, mineral, and antioxidant power It is highly capable of promoting lipid metabolism and liver function, and can be suitably used as various functional health supplements, various food additives, foodstuffs, or beverage teas. It can also be widely used as a health supplement that extends to pet food ingredients.

It is the graph which showed the result of having measured the antioxidant property of the functional fermented turmeric foodstuff of this invention, commercial autumn turmeric, and alpha-tocopherol (vitamin E). It is the graph which showed the alcohol concentration of the rat group which administered the functional fermented turmeric foodstuff and commercial autumn turmeric of this invention, and the rat group which administered the high fat diet, and the density | concentration of acetaldehyde and an acetic acid.

Claims (8)

  A functional fermented turmeric food material, which is obtained by adding saccharides and lactic acid bacteria extract to dry powder of turmeric rhizomes, adding yeast and lactic acid bacteria, fermenting, and drying.   The functional fermented turmeric food material according to claim 1, wherein the sugar is sugarcane press.   The functional fermented turmeric food according to claim 1 or 2, wherein the lactic acid bacterium which is a culture medium is at least one lactic acid bacterium selected from Tetragenococcus Halophilus, Streptococcus thermophylus, and Lactobacilus plantarum.   A functional fermented turmeric food product, which is obtained by roasting the functional fermented turmeric according to any one of claims 1 to 3.   A method for producing a functional fermented turmeric food, characterized in that saccharides and lactic acid bacteria extract are added to dry powder of turmeric rhizome, and yeast and lactic acid bacteria are further added as a culture medium for fermentation.   The method for producing a functional fermented turmeric food material according to claim 5, wherein the sugar is sugarcane press.   After adding sugarcane pressing juice and lactic acid bacteria extract to dry powder of turmeric rhizomes and adding yeast and lactic acid bacteria, water is added and mixed and stirred so that the total water content becomes 60-70%, then at 30-40 ° C. for 24 hours. The method for producing a functional fermented turmeric food material according to claim 5 or 6, wherein the fermentation is performed at 65 to 80 ° C for 8 to 9 hours.   The manufacturing method of the functional fermented turmeric foodstuffs of Claim 5-7 which mixed lactic acid bacteria in the weight ratio of 10-20 with respect to yeast 1-2.

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