JP2008109894A - Fermented black onion softer than raw-material fresh onion and maintaining original shape of fresh onion, processed product comprising the same, and method for producing the fermented black onion and the processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented black onion softer than a raw-material fresh onion easily produced in an onion state as it is without requiring any additive, having slight stimulating smell, having sweetness and flavor, and excellent in the content of a physiologically active component; to provide a processed product comprising the fermented black onion: and to provide a method for producing the fermented black onion and the processed product comprising the fermented black onion. <P>SOLUTION: The fermented black onion is obtained by self-fermentation of a fresh onion. With respect to the fermented onion, the self-fermentation is performed at a temperature of 50-85°C and a moisture of 70-95%, and aging the fermented onion. The processed product comprising the fermented black onion is obtained by processing the fermented black onion. The method for producing the fermented black onion comprises self-fermentation of a fresh onion. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention reduces the pungent odor and spiciness of onions, has strong umami and excellent physiological activity, fermented black onion self-fermented with raw onion, fermented black onion paste of the processed product, fermented black onion extract, fermentation The present invention relates to black onion powder and methods for producing them.

The onions that originate in Central Asia are the same genus of the lily family as the leek and garlic.
Plants classified as (A11ium cepa L.), cultivated all over the world and used for food. Onions have a long history, and their names have appeared in the Old Testament and Hamrabi Code, and it is said that onions were provided to workers along with garlic as a nourishing food during the construction of the pyramids in ancient Egypt. It is now one of the most used foods in the world.
The reason why the onion has become the most used food in the world is that it not only gives a deep taste to cooking, but also the ingredients contained in the onion are said to be very useful for maintaining health. Onion has been used as a folk medicine in anticipation of the pharmacological effects of heart diseases, for example. Onion contains sulfide, flavonoid quercetin, oligosaccharide, etc. as ingredients, prevention of cancer, prevention / improvement of hyperlipidemia / arteriosclerosis / thrombosis / hypertension, prevention / improvement of diabetes, improvement of osteoporosis Many effects have been reported. In particular, cycloaliin, a major sulfide-containing imino compound, prevents or improves hyperlipidemia, arteriosclerosis, obesity, and hypertension, enhances fibrinolytic activity of blood, quercetin has antioxidant activity, Is low calorie, heat-resistant, and has the effect of helping the good bacteria such as bifidobacteria in the intestine, and onions are modern people who suffer from lifestyle-related diseases (cancer, diabetes, arteriosclerosis, hyperlipidemia) It can be said that it is the best vegetable.
However, the onion has a unique pungent odor caused by sulfides and a pungent component, so it is difficult to use as it is. Many of them are cooked and sliced when the onion is eaten raw. It was necessary to expose with water.
Therefore, various studies have been made in order to solve such pungent odors and pungent tastes. For example, a method of reducing pungent onion by adding a saccharide-degrading enzyme or the like to reduce the peculiar irritating odor (see Patent Document 1), adding a degrading enzyme or the like to liquefy the whole onion, (Refer to Patent Document 2), a method of imparting a fragrant flavor by microwave treatment and suppressing the occurrence of bitterness (refer to Patent Document 3), a method of increasing the physiological activity by fermenting onion with lactic acid and improving palatability ( There are many proposals such as a method of fundamentally blocking the onion odor generation by adding an organic acid to induce enzyme inactivation (see Patent Document 5).
There are also proposals to increase the content of cycloaliin, which is expected to have useful physiological activity. For example, an onion that heats an onion and then reheats or breaks the squeezed juice to increase the cycloaliin content. There is a proposal of an extract and its production method (see Patent Document 6).

JP 2003-102417 A JP 2004-33022 A JP 2000-93109 A JP-A-2005-97222 JP 2001-269148 A Republished patent WO99 / 08548

  However, conventional techniques for reducing the irritating odor and odor of onions and improving the flavor of onions require complicated operations such as using additives such as saccharide-degrading enzymes and organic acids, or performing microwave treatment. It was necessary. Moreover, these methods do not necessarily increase the content of the physiologically active component of the onion. On the other hand, the conventional method for increasing the cycloaliin content of the physiologically active component of onion is complicated in operation, and does not necessarily reduce the irritating odor and smell of onion or improve the flavor of onion.

  The present invention has been made in view of the above circumstances, and can be easily produced in an onion as it is without an additive, has a pungent odor, has sweetness and flavor, and is excellent in the content of physiologically active ingredients. It is another object of the present invention to provide a processed product thereof and a manufacturing method thereof.

  The gist of the invention for solving the above problems is a fermented black onion, which is obtained by self-fermenting raw onion. In the present invention, self-fermentation is performed by fermenting and aging within a temperature range of 50 to 85 ° C. and a humidity range of 70 to 95%.

  The gist of a fermented black onion paste is a fermented black onion added with a fluid material that can be used for food.

  A fermented black onion extract is obtained by extracting fermented black onion with an extraction solvent.

  A fermented black onion powder characterized by being dried and pulverized from a fermented black onion.

  The gist is a method for producing a fermented black onion characterized by self-fermenting raw onion. In the present invention, self-fermentation is performed by fermenting and aging in a temperature range of 50 to 85 ° C. and a humidity range of 70 to 95%.

  A gist of the method for producing a fermented black onion paste is characterized by adding a fluid material that can be used for food to the fermented black onion and kneading the material.

  A method for producing a fermented black onion extract, characterized by comprising a step of making a fermented black onion into a paste, a step of extracting the pasty fermented black onion with an extraction solvent, and a step of concentrating the extract. The gist.

  The gist is a method for producing a fermented black onion powder characterized by comprising a step of drying a fermented black onion and a step of pulverizing the dried fermented black onion.

The gist is a food, beverage, health supplement, or pharmaceutical comprising at least one of fermented black onion paste, fermented black onion extract or fermented black onion powder.
Hereinafter, the fermented black onion paste, the fermented black onion extract, and the fermented black onion powder, or the entire fermented black onion, may be referred to as the processed fermented black onion.

  The fermented black onion of the present invention contains no additives, has a little irritating odor, is excellent in sweetness and flavor, and has a high content of physiologically active ingredients. be able to.

  Since the processed product of the fermented black onion of the present invention is easy to mix the fermented black onion having the above-described effects into food and drink, the availability of the fermented black onion can be increased. Moreover, the utilization as a health supplement or a pharmaceutical can be improved.

  The method for producing a fermented black onion of the present invention can easily produce a fermented black onion without using an additive and without requiring a complicated operation.

  The method for producing a processed product of fermented black onion according to the present invention can easily produce a processed product of fermented black onion excellent in the utility of fermented black onion.

  The food / beverage products containing the processed product of the fermented black onion of the present invention can add umami to the food / beverage products, and can obtain the physiological activity of the fermented black onion.

  The health supplement or medicine containing the processed fermented black onion of the present invention can be ingested on a daily basis, and the physiological activity of the fermented black onion can be obtained.

  The fermented black onion of the present invention can be produced by white fermenting raw onion. The raw onion to be used is not particularly limited, and the production area is not limited, for example, domestic production or Chinese production. In the self-fermentation, the temperature is 50 to 85 ° C, preferably 60 to 75 ° C, more preferably 65 to 70 ° C, and the humidity is 70 to 95%, preferably 75 to 90%, more preferably 80 to 85%. It can be carried out by fermentation and aging within the range of%. Raw onions, when the temperature is lower than 50 ° C and the humidity is outside the range of 70-95%, are not self-fermented, but decayed, and the onion loses its original shape and becomes muddy, with an unpleasant rot odor. Cannot be edible. On the other hand, when the temperature is higher than 85 ° C. and the humidity is out of the range of 70 to 95%, the onion becomes a mere dry substance, becomes a light brown hard stone, and is unsuitable as a food. The period of self-fermenting the raw onion can be appropriately set by observing the state of the onion being ripened under the above conditions of temperature and humidity, but is usually preferably 25 to 35 days. Therefore, self-fermentation of raw onion means that the raw onion is fermented and matured under the conditions of a predetermined temperature and humidity, and remains in its original form without being spoiled or dried. It means to become the state of.

  The fermented black onion paste of the present invention can be produced by adding a fluid material that can be used for food to the above fermented black onion, kneading and processing into a paste. The process of making a paste can be performed using known means such as a mortar, a mincing machine, and a mixer. The substance having fluidity is not particularly limited as long as it is fluid and edible, but can be one or more selected from water, honey, vinegar, sake, edible oil and the like. Moreover, you may add a thickener previously to fermentation black onion paste. The thickener is not particularly limited as long as it is thick and can be edible, but it can be one or more selected from thickening polysaccharides such as pectin, agar, and sodium alginate. The fermented black onion paste produced in this way not only makes it easy to ingest fermented black onion, but also can be used by adding it to food and drink as described below, or as a health supplement or medicine. The availability of black onions can be increased.

The fermented black onion extract of the present invention can be produced by a process of making the fermented black onion into a paste, a process of extracting with an extraction solvent, and a process of concentrating the extract. The process of making a paste is performed by removing the peel of the fermented black onion and crushing it into a paste. The process of making a paste can be performed in the same manner as in the case of the fermented black onion paste. The extraction solvent is preferably water and a hydrophilic organic solvent, more preferably extracted with water and then further extracted with a hydrophilic organic solvent. This is because the extraction efficiency of cycloallyin having a physiological activity can be increased.
Examples of the hydrophilic organic solvent include ethanol or polyhydric alcohols such as 1,3 monobutylene glycol, propylene glycol and glycerin, and ethanol is more preferable. In extraction with an extraction solvent, first, water having a temperature of 40 to 95 ° C. is added to a pasteurized fermented black onion and stirred. Stirring can be performed using a known means such as a blender or a mixer. After stirring and extracting, the mixture is cooled with cooling water, and a hydrophilic organic solvent is added and mixed.
The water that can be used as the extraction solvent includes pure water, tap water, well water, mineral spring water, mineral water, hot spring water, spring water, fresh water, and the like, as well as those subjected to various treatments. The water may be subjected to treatment such as purification, heating, sterilization, grooving, on-exchange, osmotic pressure adjustment, buffering, and the like. Accordingly, the water that can be used as the extraction solvent includes purified water, hot water, ion-exchanged water, physiological saline, phosphate buffer, phosphate buffered saline, and the like. The amount of the extraction solvent composed of water and a hydrophilic organic solvent is 1 to 10 times, preferably 3 to 5 times the volume of the pasted fermented black onion. The ratio of water to the hydrophilic organic solvent is preferably 4 to 6: 1 by volume. This is because the extraction efficiency of cycloallyin can be further increased. The insoluble matter of the extract obtained by centrifugation is removed, and the residue is concentrated to 60 to 65% by mass of the dried residue by vacuum concentration, whereby a fermented black onion extract is obtained. The fermented black onion extract thus produced not only facilitates ingestion of the fermented black onion, but can also be used by adding to food and drink as described below, or as a health supplement or medicine. Usability of fermented black onion can be increased.

  The fermented black onion powder of the present invention can be produced by a step of drying the fermented black onion and a step of pulverizing the dried fermented black onion. The dried fermented black onion can be dried by hot air drying at a temperature of 50 to 85 ° C, preferably 60 to 75 ° C, more preferably 70 to 75 ° C. The period for drying the fermented black onion can be appropriately set by observing the state of the fermented black onion under the above-mentioned conditions, but it can usually be 25 to 35 days. The pulverization is preferably performed under dry conditions such as using an air conditioner while paying attention to moisture absorption. The pulverization can be performed using a known means such as a pin mill. The fermented black onion after pulverization is preferably subjected to a sieving treatment with a punching screen of 50 to 100 mesh, preferably 60 mesh. Fermented black onion powder produced in this way not only facilitates ingestion of fermented black onion, but also can be used by adding it to food and drink as described below, or as a health supplement or medicine. The availability of black onions can be increased.

  The processed product of fermented black onion can be blended in any food or drink. Foods and drinks that can be blended with these are not particularly limited, and specific examples thereof include beverages such as soft drinks, carbonated drinks, nutrition drinks, fruit drinks, and lactic acid drinks (including concentrated concentrates and adjustment powders of these drinks). , Ice cream, ice sherbet, shaved ice, etc. Biscuits, jelly, jam, cream, baked confectionery, fishery products such as kamaboko, ham, sausage, dairy products such as processed milk, fermented milk, salad oil, tempura oil, margarine, mayonnaise, shortening, whipping Fats and oils such as creams, dressings and processed foods, seasonings such as sauces and sauces, soups, stews, Rada, prepared foods, pickles, and bread and the like.

  The processed product of fermented black onion can also be used as a health supplement or medicine. In this case, the form at the time of use is not specifically limited, It can be set as a capsule, powder, a granule, a tablet, a liquid form. In the preparation, carriers such as pharmaceutically acceptable excipients, lubricants, binders, disintegrants, and coating agents can be added, and coloring agents, fragrances, preservatives, and the like can be added.

  When blending the processed product of fermented black onion into any food or drink, the blending amount can be adjusted as appropriate according to the form and taste of the food or drink, but the preferred blending ratio is about 0.01 to 20.0% by mass of the food or drink The amount is preferably about 5% by mass. In addition, when fermented black onion is used as a health supplement or medicine, it can be appropriately increased or decreased in consideration of the age, sex, weight, physical condition, etc. of the intake person, but is preferably about 200 mg to 1000 mg.

  EXAMPLES Next, although an Example is given and this invention is demonstrated in detail, this invention is not limited to a following example.

[Example 1] (Production of fermented black onion)
100 kg of Chinese onion was air washed with compressed air and then distributed to 10 trays. Next, the tray was put in a fermentation room, the temperature of the fermentation room was set to 65 ° C., and the humidity was set to 85%. The tray was left for 30 minutes, fermented and matured to obtain a fermented black onion by self-fermentation. The fermented black onion maintained its original shape, and the bulbs had turned blackish brown.

  The fermented black onion was so soft that it could be ingested as it was peeled. There was no pungent odor and a sweet flavor.

[Comparative Example 1]
A Chinese onion similar to that used in Example 1 was left for 30 days under conditions of a temperature of 45 ° C. and a humidity of 65%. The onion rotted, had an unpleasant odor, and its original shape collapsed into a mud.

[Comparative Example 2]
A Chinese onion similar to that used in Example 1 was left for 30 days under conditions of a temperature of 90 ° C. and a humidity of 60 to 65%. The onion was dried and turned into a light brown hard stone.

[Example 2] (Production of fermented black onion extract)
The fermented black onion 50 kg obtained in Example 1 was peeled and made into a paste using a mincing machine. To the paste, 200 L of water at a temperature of 50 ° C. was added, and extracted by stirring for 30 minutes with a blender. After cooling this to 30 ° C. with cooling water, 36 L of food additive ethanol was added and mixed. The extract obtained by removing the insoluble matter with a centrifugal dehydrator was concentrated to 60 to 65% by mass of the dry residue by vacuum concentration to obtain a fermented black onion extract.

[Example 3] (Panel test of fermented black onion extract)
A panel test was conducted by tasting 5 panelists of 5 g of the fermented black onion extract obtained in Example 2 dissolved in 100 g of soft drink. The results are shown in Table 1.

  From Table 1, the fermented black onion extract could be easily dissolved in soft drinks. By adding the fermented black onion extract to soft drinks, it became clear from the panelists' evaluation that the fermented black onion extract is easy to ingest, and that there is no peculiar irritating odor of raw onion and that it can be ingested without resistance. .

[Example 4] (Production of fermented black onion powder)
The fermented black onion obtained in Example 1 was put in a drying room, the temperature of the drying room was set to 75 ° C., and dried for 30 stitches. After drying, it was pulverized and sieved through a 60 mesh pass to obtain a fermented black onion powder.

[Example 5] (Panel test of fermented black onion powder)
After the fermented black onion powder obtained in Example 4 was tasted by five panelists, a panel test was conducted on the presence / absence of an irritating odor, taste and taste. The results are shown in Table 2.

  From Table 2, it is clear that the fermented black onion powder has an onion-specific odor, but the irritating odor like raw onion has disappeared, and the flavor and fragility have increased. The usefulness was confirmed.

[Example 6] (Quantification of cycloallyin contained in raw onion and fermented black onion)
Cycloallyin, which is contained in onions and is said to have the above-mentioned bioactive action, is known to increase during cooking and account for the majority of all current-containing compounds (Bioscinece, Biotechno1ogyandBiochemistry; 58 27-30 (2000) Thus, cycloaliin contained in raw onion and fermented black onion was quantified and evaluated.

The raw onion and the fermented black onion produced in Example 1 were peeled and roughly crushed, then weighed approximately 10 g of each, added 80 mL of water: MeOH (= 1: 1), shaken, and then centrifuged. Separation (3500 rpm, 10 minutes, 4 ° C.) was performed, and the supernatant was transferred to a 250 mL volumetric flask. This operation was repeated twice, and the volume was increased to 250 mL with water: MeoH (= 1: 1). This was filtered with a 0.2 μL filter to prepare a sample. This sample was quantified for cycloaliin in the dried sample using the following liquid chromatograph-mass spectrometer. For the measurement, a standard product of cycloaliyne was measured in advance using a liquid chromatograph-mass spectrometer, and the sample was quantified based on the data. As the standard product, cycloaliyne hydrochloride monohydrate C ₆ H _1l N 0 ₃ S · HC 1 · H ₂ 0, monoisotopic mass; 177.2243 was used. In addition, raw onions were fermented and matured under the conditions of temperature and humidity described in Example 1, and cycloaliyne was quantified in the same manner as described above for those on day 5 and day 10. The results are shown in Table 4. The numerical values in this table were measured for the water content of raw onion and fermented black onion by 70 ° C and 5hr reduced pressure heating drying method, respectively, and the quantitative result of cycloaliin was calculated per dry sample. It is what.

Liquid chromatograph operating conditions:
Measurement model: alliance2695 (Waters)
Column: MightysilRP-18GP (diameter 2mm x 50mm) (manufactured by Kanto Chemical Co., Inc.) 125473-96
Mobile phase; water-10 mM ammonium formate-MeOH (85: 10: 5)
Column temperature: 40 ° C
Flow rate: 0.2mL / min
Injection volume: 5 μL

Mass spectrometer operating conditions: shown in Table 3. As the mass spectrometer, LC / MS / MS; Quattro micro ^™ API (manufactured by MICROMASS) was used.

  As is clear from Table 4, the content of cycloallyin in the fermented black onion in the dried sample was nearly 6 times the content of raw onion. Moreover, when a raw onion was fermented and matured under the conditions of a predetermined temperature and humidity, cycloaliin increased with time.

[Example 7] (Various formulation examples)
(Formulation example 1) Soft drink (per 50 mL)
Using the following raw materials, a soft drink containing a fermented black onion extract was produced.
Fructose glucose liquid sugar 500mg
Honey 500mg
Fermented black onion extract 100mg
Black vinegar 100mg
Preservative (sodium benzoate) 20mg
Royal Jelly Extract 14mg
Citric acid 20mg
Vitamin B ₁ 1.1mg
Vitamin B ₂ 1.2mg
Vitamin B ₆ 1.6mg
Nicotinamide 17mg
Perfume

(Formulation example 2) Koji Using the following raw materials, koji containing fermented black onion extract was produced.
Fermented black onion extract 15g
200g sugar
Minamata 30g
60g of water

(Formulation example 3) Dipping sauce A dipping sauce containing a fermented black onion extract was produced using the following raw materials.
Fermented black onion extract 15g
Soy sauce 45mL
Mirin 15mL
Sake 15mL
2g salt
A little bit

(Formulation Example 4) Gratin Using the following raw materials, a gratin containing fermented black onion powder was produced.
Fermented black onion powder 15g
Potato 100g
Asparagus 2 fresh cream 120mL
Milk 160mL
40g cheese
Salt a little bit a little pasta 50g
Parsley a little

(Formulation example 5) Soft capsule The soft capsule of the fermentation black onion powder was manufactured using the following raw material.
Fermented black onion powder 40mg
Safflower oil 137.89mg
Glycerin fatty acid ester 11mg
Beeswax 22mg
(Coat)
Gelatin 111mg
Glycerin 39mg

(Formulation example 6) Hard capsule The hard capsule of the fermentation black onion powder was manufactured using the following raw material.
Lactose 186.8mg
Fermented black onion powder 111.4mg
Thiamine hydrochloride 0.9mg
Vitamin B6 hydrochloride 0.9mg

(Formulation example 7) Tablets Tablets of fermented black onion powder were produced using the following raw materials.
Fermented black onion powder 63mg
Reduced maltose starch syrup 25mg
Lactose (granule) 10mg
Cornstarch 5mg
Crystalline cellulose 3mg
Sugar ester 4mg

Claims (18)

  A fermented black onion, which is a self-fermented raw onion.   The fermented black onion according to claim 1, wherein the self-fermentation is performed by fermenting and aging in a temperature range of 50 to 85 ° C and a humidity range of 70 to 95%.   A fermented black onion paste, wherein the fermented black onion according to claim 1 or 2 is added with a fluid material that can be used for food.   The fermented black onion paste according to claim 3, wherein the substance having fluidity is at least one selected from water, honey, vinegar, sake and edible oil.   The fermented black onion paste according to claim 3 or 4, wherein a thickener is added.   The fermented black onion paste according to claim 5, wherein the thickener is at least one selected from pectin, agar, and sodium alginate.   A fermented black onion extract obtained by extracting the fermented black onion according to claim 1 or 2 with an extraction solvent.   8. The fermented black onion extract according to claim 7, which is extracted with water and further extracted with ethanol.   A fermented black onion powder obtained by drying and grinding the fermented black onion according to claim 1 or 2.   A method for producing a fermented black onion, characterized by self-fermenting raw onion.   The method for producing fermented black onion according to claim 10, wherein the self-fermentation is performed by fermenting and aging in a temperature range of 50 to 85 ° C and a humidity range of 70 to 95%.   A method for producing a fermented black onion paste, comprising adding a substance having fluidity that can be used for food to the fermented black onion according to claim 1 or 2, and kneading the material.   Furthermore, a thickener is added and it knead | mixes with the substance which has fluidity | liquidity, The manufacturing method of the fermented black onion paste of Claim 12 characterized by the above-mentioned.   It comprises a step of making the fermented black onion according to claim 1 or 2 into a paste, a step of extracting the pasty fermented black onion with an extraction solvent, and a step of concentrating the extract. To produce fermented black onion extract.   A method for producing a fermented black onion powder, comprising: a step of drying the fermented black onion according to claim 1 or 2; and a step of pulverizing the dried fermented black onion.   The fermented black onion paste according to any one of claims 3 to 6, the fermented black onion extract according to claim 7 or 8, or the fermented black onion powder according to claim 9. Food and drink characterized by including the above.   The fermented black onion paste according to any one of claims 3 to 6, the fermented black onion extract according to claim 7 or 8, or the fermented black onion powder according to claim 9. A health supplement characterized by containing the above.   The fermented black onion paste according to any one of claims 3 to 6, the fermented black onion extract according to claim 7 or 8, or the fermented black onion powder according to claim 9. The pharmaceutical characterized by including the above.