JP2011529702A - 食用植物または食用動植物発酵物の製造方法、及びその食用植物または食用動植物発酵物、並びにその食品 - Google Patents
食用植物または食用動植物発酵物の製造方法、及びその食用植物または食用動植物発酵物、並びにその食品 Download PDFInfo
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- JP2011529702A JP2011529702A JP2011521991A JP2011521991A JP2011529702A JP 2011529702 A JP2011529702 A JP 2011529702A JP 2011521991 A JP2011521991 A JP 2011521991A JP 2011521991 A JP2011521991 A JP 2011521991A JP 2011529702 A JP2011529702 A JP 2011529702A
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- fermented product
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Abstract
【選択図】なし
Description
本発明に従う食用(動)植物発酵物の原料には、野菜類、果物類、薯類、堅果類、茸類、生薬類、藻類、穀類、豆類、油脂植物類、食肉類、魚類、貝類、甲殻類、軟体類、棘皮または脊索類、及び卵類を含むグループから選択される少なくとも1つでありうる。
(2)果物類:カキ、柑橘類(蜜柑、オレンジ、グレープフルーツ、レモン、ユズ、マンダリン等)、猿梨の実、ナツメ、マンゴー、カリンの実、無花果、バナナ、梨、さくらんぼ、ブルーベリー、桃、リンゴ、山なつめ、あんず、ざくろ、アボガド、ユスラウメ、桑の実、スモモ、キーウィ、チェリ、ココナツ、龍眼などの果物類を使用することができる。
(3)薯類:いも、さつまいも、キャッサバ、ヤム、タピオカなどの薯類を使用することができる。
(4)堅果類:ピーナッツ、アーモンド、栗、クルミ、松の実、イチョウの実、ドングリ、カカオなどの堅果類を使用することができる。
(5)茸類:カワラタケ、ヒラタケ、冬虫夏草、キクラゲ、イワタケ、マツタケ、ホウキタケ、桑黄、アカリクス、洋松茸、マンネンタケ、雲芝、エノキタケ、シイタケなどの茸類を使用することができる。
(6)生薬類:葛根、葛花、甘菊、ナツトウダイ、ガムイン、甘草、羌活、乾薑、ガムシツ、桔梗、カラシナ、決明子、鷄内金、桂皮、苦参、穀芽、カクヒャン、カルイン、槐花、枸杞子、九節草、龜板、狗耳、金銀花、羅蔔子、蘆根、鹿角、鹿茸、蘆淮(アロエ)、漏蘆、丹参、当帰、黨参、大腹皮、大黄、大苗香、大戟、桃仁、独活、冬瓜子、冬葵子、杜衷、燈心草、麻子仁、マテ、麻黄、蔓刑子、麦芽、麦門冬、棉實子、木瓜、牧丹皮、木通、木香、沒薬、薄荷、半夏、防己、防風、クァルイン、白豆寇、柏子仁、ハクジ、白朮、すっぽんの甲羅、補骨脂、ボックリョン、覆盆子、蓬朮、枇杷葉、檳榔、沙参、蛇床子、砂仁、サフラン、山査子、山茱萸、山棗仁、山椒、三稜、桑寄生、桑葉、桑標哨、
生薑、石決明、石斛、石菖蒲、細辛、小豆寇、蘇木、蘇子、續斷、松花粉、鎖陽、升麻、柴胡、神曲、辛夷、阿膠、良薑、艾葉、女貞實、蓮子肉、連翹、營實、五加皮、蜈蚣、烏頭、五靈脂、烏梅、五味子、ゴシュユ、烏藥、膃肭臍、瓦松、竜骨、龍脳、牛胆、牛蒡子、牛膝、鬱金、遠志、威靈仙、甘野老、楡白皮、乳香、ナツメグ、ユックジョンヨン、イカリソウ、益智仁、忍冬、人参、カワラヨモギ、紫檀香、ジラ、紫河車、芍藥、蠶砂、ジャスミン、猪逞、全鞨、前胡、竹如、丁香、魚腥草、枳殼、ジグザ、知母、枳實、地楡、地黄(生、乾、熟)、秦皮、藜子、茶(緑)、車前子、蒼耳子、蒼朮、天南星、センキュウ、天麻、天門冬、川椒、青皮、草豆寇、側柏葉、沈香、梔子、カミレ、コーヒー、沢瀉、兎糸子、巴戟、巴豆、貝母、蒲公英(タンポポ)、疋撥、炮附子、夏枯草、何首烏、海粉、海桐皮、杏仁、香附子、香乳、玄参、荊芥、黄金花、黄耆、黄柏、黄連、黄精、ホープ、紅花、厚朴、コショウ、雌ナモミ、茴香、黒丑などの生薬類を使用することができる。
(7)藻類:青苔、ツルアラメ、海苔、ツルシラモ、コンブ、スギノリ、ドンブギ(Pelvetia siliquosa)、カプサアオノリ、ワカメ、スピルリナ、テングサ、ミル、クロレラ、ヒジキ、青海苔、アッケシソウなどの藻類を使用することができる。
(8)穀類:コメ、もち米、玄米、黒米、米糠、麦、小麦、ライ麦、燕麦、粟、モロコシ、とうもろこし、蕎麦、ハトムギ、キビなどの穀類を使用することができる。
(9)豆類:大豆、小豆、リョクトウ、ツルナシインゲンマメ、エンドウ、ササゲ、ソラマメ、リマ豆、エジプト豆、グリーン豆、黒豆、レンズ豆などの豆類を使用することができる。
(10)油脂植物類:胡麻、エゴマ、黒ごま、ヒマワリ、オリーブ、月見草種、綿種、油菜種(カノラ種)、パーム、ベニバナ種などの油脂植物類を使用することができる。
(11)食肉類:シカ肉、ヤギ肉、羊肉、牛肉、ダチョウ、ムジナ、ワニ肉、オットセイ、ハープシール、クジラ、ウシガエル、エスカルゴ、食用スッポンなどの食肉類を使用することができる。
(12)魚類:カムルチー、タラ、タイ、ウナギ、ドジョウ、ニベ、サメ、コイ、ウナギなどの魚類を使用することができる。
(13)貝類:カキ、イガイ、ハイガイ、ヤマトシジミ、サザエ、ハマグリ、アワビ、アサリ、貝類などの貝類を使用することができる。
(14)甲殻類:エビ、カニ、イセエビ、ザリガニ、アシハラガニ、クリルなどの甲殻類を使用することができる。
(15)軟体類:ミズダコ、イカ、テナガダコ、コウイカ、ユムシ、アメフラシ、イイダコ、ツグミ、クラゲなどの軟体類を使用することができる。
(16)棘皮または脊索類:ウニ、ナマコ、ホヤ、エボヤなどの棘皮または脊索類を使用することができる。
(17)卵類:タマゴ、アヒルの卵、ウズラ卵などの卵類を使用することができる。
本発明に従う食用(動)植物発酵物に添加される微生物混合培養液は、蒸気殺菌した穀類に、糸状菌、酵母、糖類を加し、この時、必要であれば滅菌した精製水5〜10%を添加してもよい。これらを混合した後、培養温度25〜35℃で24〜36時間培養をしたり、または穀類に糸状菌を接種して24時間の間培養した後、糖類と酵母を追加接種して12時間培養する。ここに、滅菌精製水を食用(動)植物粉砕物投入量重量対比30〜50%を追加する。このように培養した糸状菌と酵母微生物混合培養液(以下、微生物混合培養液と称する)を1次発酵に使用する。
第1ステップの食用(動)植物粉砕物に第2ステップの微生物混合培養液を接種して、内容物が均質に混合される程度で撹拌し、発酵温度25〜37℃で3〜8日間1次発酵して、1次食用(動)植物発酵物を得る。微生物を用いた発酵は澱粉のような栄養成分を加水分解して糖に変化させ、変化した糖を栄養原として用いて、微生物の発育が活発になって有機酸を生成するようにすることで、有用物質と有機酸の含有量をより増加させるようにすることができる。
上記第3ステップの上記1次食用(動)植物発酵物に乳酸菌を含んだ細菌を上記1次食用(動)植物発酵物の重量対比0.5〜1.5%の量で接種し、均一に混合し、発酵温度30〜40℃で6〜12日間2次発酵して、2次食用(動)植物発酵物を得る。
上記第4ステップで2次発酵されて得た2次食用(動)植物発酵物を圧搾または遠心分離し、濾過して、液状分と固形分とを分離する。上記液状分及び固形分は、次の通り活用できる。
(2)上記液状分を減圧濃縮してエキス形態の食用(動)植物発酵物に製造したり、スプレー乾燥方式により噴射乾燥してエキス粉末形態の食用(動)植物発酵物に製造することができる。
(3)上記固形分を凍結乾燥したり、熱風乾燥した後、粉砕して、粉末形態の食用(動)植物発酵物に製造することができる。
葡萄20kg、イチゴ10kg、マクワウリ10kg、せり10kg、ブロッコリー10kg、しゅんぎく10kg、ケール10kg、ダイコン5kg、キュウリ2kg、梨2kg、キキョウ2kg、コンブ1kg、アッケシソウ1kg、麻2kg、ニンニク1kg、シイタケ1kg、五味子1kg、マテ1kg、及びトウガラシ1kgを水槽浸漬槽に入れて清潔な水に洗浄した後、脱水して、5〜10cmサイズに切断粉砕または磨碎して食用植物粉砕物を製造し、発酵タンクに投入した。
鳩麦20kg、麻15kg、かぼちゃ8kg、イチゴ8kg、パプリカ8kg、明日葉2kg、アッケシソウ2kg、アスパラガス4kg、蓮根4kg、リンゴ4kg、ジャガイモ4kg、インゲンマメ4kg、人参2kg、栗の実2kg、トウガラシ1kg、キュウリ1kg、ニンニク2kg、ダイコン2kg、キバナオギ2kg、ヒラタケ2kg、ヨモギ1.5kg、松葉1kg、ショウガ1kg、レモン1kg、エゴマ0.5kgを水槽浸漬槽に入れて清潔な水に洗浄した後、脱水して、5〜10cmサイズに切断粉砕または磨碎して、食用植物粉砕物を製造し、発酵タンクを投入した。
米糠23kg、玄米20kg、麦20kg、鳩麦15kg、大豆10kg、蕎麦5kg、ニンジン3kg、かぼちゃ3kg、さつまいも3kg、トマト2kg、ブロッコリー2kg、パプリカ2kg、キキョウ2kgを水槽浸漬槽に入れて清潔な水に洗浄した後、脱水して、5〜10cmサイズに切断粉砕または磨碎して、食用植物粉砕物を製造した。上記食用植物粉砕物を蒸気殺菌し、発酵タンクに投入した。
鹿茸10kg、オットセイ10kg、食用スッポン10kg、花マツタケ10kg、アガリクス10kg、麦10kg、大豆10kg、コメ10kg、米糠10kg、人参5kg、アワビ5kgを水槽浸漬槽に入れて清潔な水に洗浄した後、脱水して、5〜10cmサイズに切断粉砕または磨砕し、蒸気殺菌して食用動植物粉砕物を製造し、発酵タンクに投入した。
鹿茸20kg、米糠20kg、麦20kg、大豆10kg、オットセイ10kg、人参10kg、アッケシソウ10kgを水槽浸漬槽に入れて清潔な水に洗浄した後、脱水して、3〜6cmサイズに切断粉砕または磨碎して食用動植物粉砕物を製造した。上記食用動植物粉砕物を蒸気殺菌した後、発酵タンクに投入した。
実施形態1で製造された液状の食用植物発酵物5kg、ポリデキストロース(食物繊維90%以上)1.5kg、難消化性デキストリン(食物繊維90%以上)0.32kg、イヌリン(食物繊維90%以上)0.13kg、マテ抽出物(マテ100%、固形分3%)1.2kg、ガルシアカンボジア皮抽出物粉末0.15kg、緑茶抽出物粉末0.05kg、プルーン果汁粉末0.03kg、及び精製水91.62kgを混合及び加工して栄養補充用食品を製造した。
実施形態2で製造された粉末形態の食用植物発酵物3kg、車前子皮粉末(食物繊維90%以上)57kg、ポリマンニュロニック酸(食物繊維70%)3kg、アロエ粉末23.7kg、コンブ粉末7kg、ガルシアカンボジア皮抽出物粉末3.5kg、ステビオサイド0.6kg、緑茶抽出物粉末1.1kg、プルーン果汁粉末1.1kgを混合及び加工して健康食品を製造した。
実施形態3で製造されたエキス粉末形態の食用動植物発酵物4kg、穀類酵素培養物47.514kg、分離大豆タンパク35kg、寒天粉末10kg、炭酸カルシウム1kg、酸化マグネシウム0.75kg、酸化亜鉛0.063kg、ビタミンB1硝酸塩0.23kg、塩酸ピリドキシン0.12kg、ニコチン酸アミド0.12kg、ビタミンC0.8kg、パントテン酸カルシウム0.2kg、リボフラビン0.2kg、及び葉酸0.003kgを混合及び加工して健康食品を製造した。
実施形態3で製造されたエキス粉末形態の食用植物発酵物4kg、マテ抽出物粉末12kg、決明子粉末12kg、枸杞子粉末12kg、山査子粉末12kg、何首烏粉末12kg、及び玄米粉末36kgを混合及び加工して茶類食品を製造した。
Claims (11)
- 野菜類、果物類、薯類、堅果類、茸類、生薬類、藻類、穀類、豆類、油脂植物類、食肉類、魚類、貝類、甲殻類、軟体類、棘皮または脊索類、及び卵類を含むグループから選択される少なくとも1つの食用植物または食用動植物を粉砕して、食用植物または食用動植物粉砕物を製造するステップと、
穀類、糖類、糸状菌、酵母、及び第1滅菌精製水を混合して、25〜35℃で24〜36時間の間培養した後、第2滅菌精製水と混合して微生物混合培養液を製造するステップと、ここで、前記穀類、前記糖類、前記糸状菌、前記酵母、前記第1滅菌精製水、及び前記第2滅菌精製水は、各々前記食用植物または食用動植物粉砕物の重量対比5〜10%、0.5〜2%、0.5〜1.5%、0.5〜1.5%、5〜10%、及び30〜50%の量が使用され、
前記食用植物または食用動植物の粉砕物に前記微生物混合培養液を接種して、25〜37℃で3〜8日間1次発酵して、1次食用植物または食用動植物発酵物を得るステップと、
前記1次食用植物または食用動植物発酵物に細菌を前記1次食用植物または食用動植物発酵物の重量対比0.5〜1.5%の量で接種して、30〜40℃で6〜12日間2次発酵して、2次食用植物または食用動植物発酵物を得るステップと、
前記2次食用植物または食用動植物発酵物を圧搾または遠心分離し、濾過して、液状分と固形分とを分離するステップと、を含む
ことを特徴とする食用植物または食用動植物発酵物の製造方法。 - 野菜類、果物類、薯類、堅果類、茸類、生薬類、藻類、穀類、豆類、油脂植物類、食肉類、魚類、貝類、甲殻類、軟体類、棘皮または脊索類、及び卵類を含むグループから選択される少なくとも1つの食用植物または食用動植物を粉砕して、食用植物または食用動植物粉砕物を製造するステップと、
前記食用植物または食用動植物粉砕物を殺菌及び冷却するステップと、
生薬類を水で洗浄した後、生薬類重量対比4〜10倍の量の精製水を入れて抽出して得た生薬抽出濾液を得るステップと、
穀類、糖類、糸状菌、酵母、及び第1滅菌精製水を混合して25〜35℃で24〜36時間の間培養した後、第2滅菌精製水と混合して微生物混合培養液を製造するステップ、ここで、前記穀類、前記糖類、前記糸状菌、前記酵母、前記第1滅菌精製水、及び前記第2滅菌精製水は、各々前記食用(動)植物粉砕物の重量対比5〜10%、0.5〜2%、0.5〜1.5%、0.5〜1.5%、5〜10%、及び30〜50%の量が使用され、
前記生薬抽出濾液を前記食用植物または食用動植物粉砕物と混合した後、前記微生物混合培養液を接種して25〜37℃で3〜8日間1次発酵して、1次食用植物または食用動植物発酵物を得るステップと、
前記1次食用植物または食用動植物発酵物に細菌を前記1次食用植物または食用動植物発酵物の重量対比0.5〜1.5%の量で接種して、30〜40℃で6〜12日間2次発酵して、2次食用植物または食用動植物発酵物を得るステップと、
前記2次食用植物または食用動植物発酵物を圧搾または遠心分離し、濾過して、液状分と固形分とを分離するステップと、を含む
ことを特徴とする、食用植物または食用動植物発酵物の製造方法。 - 糸状菌が、アスペルギルスオリゼ(Aspergillus oryzae)、アスペルギルスニゲル(Aspergillus niger)、及びアスペルギルスソザエ(Aspergillus sojae)を含むグループから選択される少なくとも1つである
請求項1または2に記載の食用植物または食用動植物発酵物の製造方法。 - 酵母が、サッカロマイセスセレビジエ(Saccharomyces cerevisiae)とサッカロマイセスエリプソイデウス(Saccharomyces ellipsoidus)の中から選択される少なくとも1つである
請求項1または2に記載の食用植物または食用動植物発酵物の製造方法。 - 細菌が、ロイコノストックメンセンテロイデス(Leuconostoc mensenteroides)、ラクトバシラスアシドフィラス(Lactobacillus acidophillus)、ラクトバシラスプランタラム(Lactobacillus plantarum)、及びラクトバシラスブレビス(Lactobacillus brevis)、バシラスサブチルス(Bacillus subtilis)、バシラスリケニフォルミス(Bacillus licheniformis)、バシラスメガテリウム(Bacillus megaterium)を含むグループから選択される少なくとも1つである
請求項1または2に記載の食用植物または食用動植物発酵物の製造方法。 - 前記液状分に対し、80〜85℃で10〜30分間殺菌処理して、液状の最終の食用植物または食用動植物発酵物に作るステップと、
前記液状分を減圧濃縮してエキス形態の最終の食用植物または食用動植物発酵物に作るか、前記液状分を噴射乾燥または凍結乾燥してエキス粉末形態の最終の食用植物または食用動植物発酵物に作るステップと、を含む
請求項1または2に記載の最終の食用植物または食用動植物発酵物の製造方法。 - 前記固形分を凍結乾燥または熱風乾燥して、粉末形態の最終の食用植物または食用動植物発酵物に作るステップを含む
請求項1または2に記載の最終の食用植物または食用動植物発酵物の製造方法。 - 前記最終の食用植物または食用動植物発酵物に、ビタミン類、アミノ酸類、無機質類、蜂蜜、ロイヤルゼリー、及び食物繊維類を含むグループから選択される少なくとも1つと、酸味剤、甘味剤、着香剤、及び天然果汁を含むグループから選択される少なくとも1つを添加して、散剤、顆粒、錠剤、カプセル、ジェリー、クリーム、粥、または飲料形態の食品を製造するステップを含む
請求項6に記載の食用植物または食用動植物発酵物の製造方法。 - 前記最終の食用植物または食用動植物発酵物に、ビタミン類、アミノ酸類、無機質類、蜂蜜、ロイヤルゼリー、及び食物繊維類を含むグループから選択される少なくとも1つと、酸味剤、甘味剤、着香剤、及び天然果汁を含むグループから選択される少なくとも1つを添加して、散剤、顆粒、錠剤、カプセル、ジェリー、クリーム、粥、または飲料形態の食品を製造するステップを含む
請求項7に記載の食用植物または食用動植物発酵物の製造方法。 - 請求項8または請求項9の方法により製造された
ことを特徴とする食用植物または食用動植物発酵物。 - 請求項10の食用植物または食用動植物発酵物を含む
ことを特徴とする栄養補充用食品、機能性食品、健康食品、または茶類食品。
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KR1020080084956A KR100889035B1 (ko) | 2008-08-29 | 2008-08-29 | 식용동식물 발효물의 제조방법, 이에 의해 제조된 식용동식물 발효물 및 이를 포함하는 식품 |
KR1020080084968A KR100891608B1 (ko) | 2008-08-29 | 2008-08-29 | 식용식물 발효물의 제조방법, 이에 의해 제조된 식용식물 발효물 및 이를 포함하는 식품 |
PCT/KR2009/002372 WO2010024514A1 (ko) | 2008-08-29 | 2009-05-06 | 식용식물 또는 식용동식물 발효물의 제조방법, 이에 의해 제조된 식용식물 또는 식용동식물 발효물 및 이를 포함하는 식품 |
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- 2009-05-06 EP EP09810119.9A patent/EP2316278B1/en active Active
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Also Published As
Publication number | Publication date |
---|---|
HK1157149A1 (en) | 2012-06-29 |
CN102143691B (zh) | 2014-07-16 |
EP2316278A4 (en) | 2012-03-14 |
JP5261576B2 (ja) | 2013-08-14 |
EP2316278A1 (en) | 2011-05-04 |
EP2316278B1 (en) | 2013-04-10 |
CN102143691A (zh) | 2011-08-03 |
US9441257B2 (en) | 2016-09-13 |
WO2010024514A1 (ko) | 2010-03-04 |
US20100316763A1 (en) | 2010-12-16 |
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