JP2010166876A - Fermented black turmeric and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fermented black turmeric in which stimulating smell and/or bitterness peculiar to turmeric are/is reduced and eliminated and additive is not included; and to provide an extremely simple method for producing the turmeric which is free from contamination risk caused by microorganisms and the stimulating smell and/or bitterness of which are/is reduced and eliminated. <P>SOLUTION: The fermented black turmeric is produced by subjecting fresh turmeric to self-fermentation. In the self-fermentation, the fresh turmeric may be fermented and aged at the temperature of 50-85°C in the humidity of 70-95 wt.%. Fermented black turmeric extract liquid is prepared by extracting the fermented black turmeric. Fermented black turmeric powder is prepared by drying/pulverizing the fermented black turmeric. The method for producing the fermented black turmeric includes subjecting fresh turmeric to self-fermentation. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to turmeric with reduced irritating smell and bitterness peculiar to turmeric, and more specifically, fermented black turmeric with reduced irritating odor and bitterness by self-fermentation, processing of fermented black turmeric And a method for producing fermented black turmeric.

Turmeric (turmeric) is an English name called turmeric and is native to tropical Asia and is a perennial ginger family widely distributed from tropical to subtropical regions in Asia, Latin America, and Africa.
Turmeric is used as a spice and a coloring agent, and may be used as a herbal medicine effective for liver diseases. Turmeric is listed in the “Japanese Pharmacopoeia Exogenous Drug Standards”, “Chinese Codes”, etc., and is treated as a food product as long as it does not detract from the medicinal effects due to the revision of the “Criteria on the scope of pharmaceutical products” in March 2001. As a result, it is now possible to take it closer. However, turmeric has a peculiar irritating smell and bitterness, and therefore has a problem that it is difficult to take. For this reason, various studies have been made to solve the pungent odor and bitterness of turmeric. For example, a method of adding sugarcane press juice and lactic acid bacteria extract to dried turmeric rhizome powder, adding yeast and lactic acid bacteria to remove the unique bitterness and smell of turmeric (see Patent Document 1), amylase and turmeric rhizome dry powder A method of reducing irritant odor and bitterness peculiar to turmeric by reacting with protease as a medium after acting protease (see Patent Document 2), treating curcumin in the presence of water and cyclodextrin, There is a method of forming and reducing the bitter taste of turmeric (see Patent Document 3).

JP 2006-191905 A JP 2002-65199 A JP 2006-111534 A

  However, the conventional method for solving the irritating smell and bitterness unique to turmeric requires a complicated process because it must be processed by adding microorganisms or enzymes to turmeric. In addition, since the water activity is increased by the addition of microorganisms and enzymes to the treatment, careful attention is required to avoid the risk of contamination by microorganisms. Furthermore, since conventional methods include microorganisms, enzymes, and the like as additives, it is not possible to provide only turmeric that has a reduced irritating odor or bitterness.

  This invention is made | formed in view of said situation, and makes it a subject to provide the turmeric which does not contain the additive from which the irritation | stimulation smell and bitterness which were peculiar were reduced and eliminated. It is another object of the present invention to provide a method for producing turmeric that is extremely simple and has no risk of contamination by microorganisms, with reduced irritating odor and bitterness.

  The gist of the invention for solving the above problems is a fermented black turmeric characterized by self-fermenting raw turmeric. The self-fermentation may be fermented and aged in a temperature range of 50 to 85 ° C. and a humidity range of 70 to 95%.

  The gist of the fermented black turmeric extract is obtained by extracting the above fermented black turmeric.

  The gist of the fermented black turmeric powder is obtained by drying and pulverizing the above fermented black turmeric.

  The gist is a method for producing fermented black turmeric, characterized by self-fermenting raw turmeric. The self-fermentation may be fermented and aged in a temperature range of 50 to 85 ° C. and a humidity range of 70 to 95%.

  A step of self-fermenting raw turmeric to produce fermented black turmeric, a step of converting the fermented black turmeric into a paste, a step of extracting the paste with an extraction solvent into an extract, and a step of concentrating the extract, The summary is a method for producing a fermented black turmeric extract comprising: The self-fermentation may be fermented and aged in a temperature range of 50 to 85 ° C. and a humidity range of 70 to 95%.

  The gist of the present invention is a method for producing fermented black turmeric powder comprising the steps of self-fermenting raw turmeric to produce fermented black turmeric, drying the fermented black turmeric, and pulverizing the dried fermented black turmeric. . The self-fermentation may be fermented and aged in a temperature range of 50 to 85 ° C. and a humidity range of 70 to 95%.

  The gist is a food or drink characterized by comprising the above fermented black turmeric extract and / or the above fermented black turmeric powder.

  The fermented black turmeric of the present invention is easy to ingest because the irritating smell and bitterness peculiar to turmeric are reduced / disappeared, and since it does not contain additives, not only turmeric can be ingested, but only from turmeric It can be used for raw materials of turmeric extract and turmeric powder. Since the fermented black turmeric of the present invention is rich in polyphenol content, the physiological activity of polyphenol can be enjoyed by ingestion.

  The fermented black turmeric extract or fermented black turmeric powder of the present invention can be easily blended into any food or drink.

  Since the method for producing fermented black turmeric according to the present invention does not require complicated steps and additives, turmeric can be produced very easily that does not contain any additive that has reduced or eliminated its unique irritating odor and bitterness.

  The method for producing a fermented black turmeric extract or the method for producing a fermented black turmeric powder of the present invention can easily produce a fermented black turmeric extract or a fermented black turmeric powder that can be easily blended with food and drink.

  The food / beverage products containing the fermented black turmeric extract and / or fermented black turmeric powder of the present invention can enjoy the physiological activity of turmeric by ingesting the food / beverage products without giving the food / beverage a stimulating smell or bitterness peculiar to turmeric. .

  The fermented black turmeric of the present invention can be produced by self-fermenting raw turmeric (referred to untreated turmeric, hereinafter the same). Self-fermentation means fermentation and ripening of raw turmeric by adjusting the temperature and humidity without adding additives, rot, or brown, while maintaining the original shape of raw turmeric without decaying To make a blackish-tan turmeric. The raw turmeric to be used is not particularly limited, and for example, domestic and foreign production areas are not limited.

  Auto-fermentation has a temperature in the range of 50-85 ° C, preferably 60-75 ° C, more preferably 65-70 ° C, and a humidity of 70-95%, preferably 75-90%, more preferably 80-85. % Can be fermented and aged within the range of%. When the temperature of the turmeric is lower than 50 ° C. and the humidity is out of the range of 70 to 95%, the rot may progress rather than the self-fermentation, and the shape may be lost and cannot be used for food. Moreover, when the temperature is higher than 85 ° C. and the humidity is outside the range of 70 to 95%, turmeric becomes a mere dry matter and forms a light brown hard stone, which may be unsuitable as a food. In other words, if it is fermented and aged within a temperature range of 50 to 85 ° C. and a humidity of 70 to 95%, the original shape of raw turmeric is maintained and it is softer than the original raw turmeric. Can produce fermented black turmeric with reduced or disappearing pungent smell and bitterness. The period of self-fermentation can be appropriately set by observing the state of turmeric being aged under the above-mentioned temperature and humidity, but is usually 25 to 35 days.

  The fermented black turmeric extract of the present invention is a step of producing fermented black turmeric by self-fermenting raw turmeric, a step of converting the fermented black turmeric into a paste, and a step of extracting the paste using an extraction solvent into an extract. And it can manufacture by the process of concentrating an extract. Self-fermentation can be performed in the same manner as described above. The step of converting the fermented black turmeric into a paste can be performed by crushing it using a known means such as a mortar, minced machine, mixer or the like. The paste is extracted by adding hot water of 40 to 95 ° C. and stirring. 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 treatment applied to water includes, for example, purification, heating, sterilization, filtration, ion exchange, adjustment of osmotic pressure, buffering, etc., and purified water, hot water, ion exchange water, physiological saline as water subjected to these treatments. Water, phosphate buffer, phosphate buffered saline and the like can be mentioned. Examples of the hydrophilic organic solvent that can be used as the extraction solvent include ethanol, polyhydric alcohols such as 1,3-butylene glycol, propylene glycol, and glycerin. The amount of extraction solvent is 1 to 10 times, preferably 3 to 5 times the amount of the extraction raw material. A fermented black turmeric extract is obtained by removing insolubles from the extract obtained by centrifugation and concentrating by vacuum concentration.

  The fermented black turmeric powder of the present invention can be produced by a process of self-fermenting raw turmeric to produce fermented black turmeric, a process of drying the fermented black turmeric, and a process of pulverizing the dried fermented black turmeric. Self-fermentation can be performed in the same manner as described above. Fermented black turmeric can be dried by hot air drying in the range of 50 to 85 ° C, preferably 60 to 75 ° C, more preferably 65 to 75 ° C. The period during which the fermented black turmeric is dried can be appropriately set by observing the state of the fermented black turmeric under the above-mentioned environment, but can usually be 25 to 35 days. The pulverization is preferably performed under the condition of an air conditioner taking care of moisture absorption. The pulverization can be performed using a known means such as a pin mill. The fermented black turmeric after pulverization is preferably subjected to a sieving treatment with a punching screen of 50 to 100 mesh, preferably 60 mesh.

  The fermented black turmeric extract and / or fermented black turmeric powder obtained above can be blended in any food or drink. Although the food / beverage products which can mix | blend fermented black turmeric extract liquid and / or fermented black turmeric powder are not specifically limited, As its specific examples, drinks, such as soft drinks, carbonated drinks, nutrition drinks, fruit drinks, and lactic acid drinks (these Concentrated concentrate of beverage and powder for adjustment), ice cream, ice sherbet, frozen confectionery such as shaved ice, buckwheat, udon, harusame, gyoza skin, shumai skin, noodles such as Chinese noodles, instant noodles, rice cake, chewing gum, Candy, gum, chocolate, tablet confectionery, snack confectionery, biscuits, jelly, jam, cream, baked confectionery and other seafood, livestock processed foods such as kamaboko, ham, sausage, dairy products such as processed milk and fermented milk, salad oil , Tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing, etc. Source, seasoning sauce, etc., soups, stews, salads, prepared foods, pickles, bread and the like. It can also be used as a health food as a raw material for tablets, soft capsules, hard capsules, pills and the like.

  The blending amount of the fermented black turmeric extract and / or fermented black turmeric powder in any food and drink can be adjusted as appropriate according to the form and taste of the food and drink, but the preferred blending ratio is 0.01 to 20.0% wt. Preferably it is about 5% wt.

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

[Example 1] (Production of fermented black turmeric)
100 kg of domestic turmeric was distributed to 100 trays. Next, the tray was placed in a fermentation room, the temperature of the fermentation room was set to 65 ° C., and the humidity was set to 85%, and left for 30 days for self-fermentation. The rhizome of the obtained fermented black turmeric changed from brown to blackish yellowish brown, and the peculiar irritating odor and bitterness were reduced.

[Example 2] (Production of fermented black turmeric extract)
The fermented black turmeric obtained in Example 1 was made into a paste by a mincing machine. 160 L of hot water at 50 ° C. was added to the paste, and the mixture was stirred and extracted with a blender for 30 minutes. After cooling this to 30 ° C. with cooling water, 36 L of food additive ethanol was added and mixed. The extract obtained by removing insolubles with a centrifugal dehydrator was concentrated by vacuum concentration to obtain a fermented black turmeric extract. The fermented black turmeric extract could be easily dissolved in soft drinks. Moreover, by adding the fermented black turmeric extract to the soft drink, the fermented black turmeric extract was reduced in the irritating odor and bitterness peculiar to turmeric, making it easier to ingest.

[Example 3] (Production of fermented black turmeric powder)
The fermented black turmeric obtained in Example 1 was put in a drying room, the temperature of the drying room was set to 65 ° C., and dried for 30 days. After drying and pulverizing, sieving treatment was performed to obtain fermented black turmeric powder. Although fermented black turmeric powder has a characteristic turmeric odor, the irritating odor disappeared, and the bitterness was reduced, resulting in a mild flavor.

[Example 4] (Quantification of raw turmeric and fermented black turmeric polyphenols)
About raw turmeric and fermented black turmeric, the polyphenol content was evaluated as follows.
The polyphenol content was measured by the Folin-Denis method. That is, 2 g of domestically produced turmeric and 0.5 g of fermented black turmeric obtained in Example 1 (fermented black turmeric was 0.5 g in consideration of the fact that 30 days had passed by self-fermentation and the water content had decreased. ) And each were precisely weighed and extracted with hot water in a water bath for 1 hour. After cooling, the volume was increased to 100 mL and filtered through a filter paper. The obtained filtrate was diluted appropriately and 5 mL was collected. After adding 5 mL of a Folin reagent and 5 mL of a 10% aqueous sodium carbonate solution and developing the color for 1 hour at room temperature, the absorbance at 700 nm was measured. A tannic acid solution adjusted to 2.5, 5.0, 10.0, 20.0 μg / mL was used as a standard. The content of polyphenol (as tannic acid) was calculated by the following formula. The results are shown in Table 1.
Polyphenol (as tannic acid) = A x V / 5 x B x 10 ^-6 x 100 / S
A: Tannic acid concentration (μg / assay)
B: Dilution rate
S: Sampling amount (g)
V: Sample constant volume (ml)

  As is apparent from Table 1, the fermented black turmeric had a polyphenol content increased about 5-fold compared to raw turmeric. It is suggested that the increase in the polyphenol content is due to the fact that turmeric is hydrolyzed by self-fermentation, the sugar moiety is removed from the glycoside, the reactive group that reacts increases, and the measured numerical value increases as a result. As described above, when raw turmeric is self-fermented, not only the flavor is mild and easy to ingest, but also the one having increased polyphenols can be ingested.

[Example 5] (Panel test of fermented black turmeric extract)
A panel test was conducted by tasting 5 panelists of 5 g of the fermented black turmeric extract obtained in Example 2 dissolved in 100 g of soft drink.

  From Table 2, it became clear from the panelist evaluation that fermented black turmeric has no irritating odor characteristic of turmeric, and bitterness is reduced and can be ingested without resistance.

  Fermented black turmeric of the present invention is easy to ingest and rich in polyphenols, so you can enjoy the physiological activity of turmeric by ingesting turmeric as it is or adding it to foods and drinks, adding useful health supplements and foods and drinks Available as a thing.

Claims (11)

  Fermented black turmeric characterized by self-fermenting raw turmeric.   The fermented black turmeric 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 turmeric extract obtained by extracting the fermented black turmeric according to claim 1 or 2.   A fermented black turmeric powder obtained by drying and pulverizing the fermented black turmeric according to claim 1 or 2.   A method for producing fermented black turmeric, characterized by self-fermenting raw turmeric.   The method for producing fermented black turmeric according to claim 5, 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 step of self-fermenting raw turmeric to produce fermented black turmeric, a step of making the fermented black turmeric into a paste, a step of extracting the paste with an extraction solvent to make an extract, a step of concentrating the extract, The manufacturing method of the fermentation black turmeric extract which consists of.   The production of fermented black turmeric extract according to claim 7, 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%. Method.   A method for producing fermented black turmeric powder comprising: a step of self-fermenting raw turmeric to produce fermented black turmeric; a step of drying the fermented black turmeric; and a step of pulverizing the dried fermented black turmeric.   The method for producing fermented black turmeric powder according to claim 9, 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 turmeric extract according to claim 3 and / or a fermented black turmeric powder according to claim 4.