JP2013255465A - Trimeresurus flavoviridis fermented food and drink, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide novel Trimeresurus flavoviridis fermented food and drink, and a method for producing the same that can remarkably reduce an offensive odor peculiar to Trimeresurus flavoviridis and present an excellent flavor.SOLUTION: Food and drink using processed Trimeresurus flavoviridis meat 20 as ingredients is characterized in that the Trimeresurus flavoviridis meat 20 is freeze-dried. The food and drink is a health drink, and a Trimeresurus flavoviridis liquid 2 used as the ingredients is obtained by adding water to the freeze-dried Trimeresurus flavoviridis meat 20 and heating it, and then adding malted rice 23 and an enzyme agent 24 thereto.

Description

  The present invention relates to foods and drinks using a hub, and more particularly to a hub-fermented food and drinks that reduce the odor peculiar to the hub and exhibit a good flavor and a method for producing the same.

Traditionally, snakes such as hubs and viper have been widely used as nutritional tonics and herbal medicines.
In order to exclude toxin components, odor components, etc., the snake's internal organs and skin were removed and dried, then decoction of the hub extract, viper extract, and the dried product in powder form. The hub powder and viper powder obtained in this way are representative.
In addition, when manufacturing a hub liquor obtained by immersing a live hub in shochu, in order to remove the odor of the hub, fast the hub to be used for several months to one year, squeezing the body and remaining in the stomach It was squeezed out, washed, and soaked in shochu. It was very time-consuming to remove the hub odor.

By the way, as a utilization form of a hub and a viper, many things other than what was mentioned above are devised, The following are mentioned as what utilized fermentation and the enzyme agent for the purpose of medicinal enhancement etc. among them.
At first, attempts have been made to add the effects of hubs and viper beetles to various plant extracts containing medicinal ingredients. For example, a health drink has been devised that mixes plant fermentation liquor, edible microorganisms and viper extract with aloe vera. (For example, refer to Patent Document 1).
In addition, a filtrate A obtained by immersing a beetle or the like in an ethanol aqueous solution and then filtering the immersion liquid and a filtrate B obtained by adding the filtrate collected by the filtration to the water and decocting the mixture are mixed. In addition, a health promoting agent has been devised by adding a solution obtained by dissolving a filtered product produced in the production of filtrate B with an enzyme agent to the mixed solution, and further adding a brewer's yeast extract (see, for example, Patent Document 2). .

  However, regardless of which method is used, it does not change that it takes considerable effort to remove the odor of the hub and viper as a raw material. Even in the state of the enhancer, there is a problem that odor remains, which has been a factor that hinders the spread of products. In particular, the odor of the hub is much stronger than that of the beetle, and the simmered liquid has a strong scent.

Japanese Patent Laid-Open No. 7-304679 Japanese Patent No. 3403576

  The present invention has been made in view of such a background, and in particular, development of a novel hub-fermented food and drink and a method for producing the same that can significantly reduce the odor peculiar to hub and exhibit a good flavor. Is a technical issue.

  That is, the hub-fermented food and drink according to claim 1 is characterized in that, in a food and drink in which processed hub meat is used as a raw material, the hub meat is subjected to freeze-drying treatment. .

  Moreover, in addition to the said requirements, the said food and drink are health drinks, and after adding and heating the freeze-dried hub meat, the hub fermented foods and drinks of Claim 2 add a koji and an enzyme agent to this thing. Thus, what is made a hub fermentation liquid is a material.

  Moreover, the hub fermented food and drink according to claim 3 is characterized in that, in addition to the requirement according to claim 2, liquor is added to the hub fermented liquid.

  The hub fermented food and drink according to claim 4 is characterized in that, in addition to the requirements of claim 2 or 3, a material obtained by filtering the fermented liquid is used.

  Furthermore, in addition to the requirements of claim 2, 3 or 4, the hub fermented food or drink according to claim 5 is any one of those derived from plants, animals and microorganisms. Or, it is characterized by being plural kinds.

  Furthermore, in addition to the requirements of the said claim 2, 3, 4, or 5, the hub fermented food and drink of Claim 6 is characterized by the plant fermented liquor being made into the raw material in addition to the said hub fermented liquid. It consists of.

  Moreover, the manufacturing method of the hub fermented food and drink according to claim 7 is characterized in that the hub meat is freeze-dried in the food and drink manufacturing method in which the processed hub meat is used as a raw material. .

  Moreover, in addition to the requirements of the said claim 7, the manufacturing method of the hub fermented food / drink of Claim 8 is a health drink, and after adding and heating the freeze-dried hub meat, this thing It is characterized by adding a koji and an enzyme agent to a hub fermented liquor and using this as a raw material.

  Furthermore, the manufacturing method of the hub fermented food and drink according to claim 9 is characterized in that in addition to the requirements of claim 8, liquor is added to the hub fermented liquor.

  Furthermore, in addition to the requirement of the said 8th or 9th, the manufacturing method of the hub fermented food / beverage of Claim 10 uses what filtered the said hub fermented liquid as a raw material.

  Furthermore, in addition to the requirements of the said claim 8, 9 or 10, the manufacturing method of the hub fermented food-drink of Claim 11 is a thing of plant origin, the thing of animal origin, or the thing of microorganism origin as said enzyme agent. Any one or a plurality of types are used.

Furthermore, in addition to the requirements of the said claim 8, 9, 10 or 11, the manufacturing method of the hub fermented food / drink of Claim 12 uses a vegetable fermentation liquid as a raw material in addition to the said hub fermented liquid. It consists of
The above problems can be solved by using the configuration of the invention described in each of the claims as a means.

First, according to the first aspect of the present invention, the hub-fermented food and drink can be reduced in odor peculiar to the hub.
Moreover, the transparency of the hub fermentation liquid can be increased.

Moreover, according to invention of Claim 2, a hub meat can be made into low molecular weight and an odor can be reduced by the fermenting action by an enzyme agent and / or a koji.
Moreover, since the component derived from the cereal contained in a koji and a koji mold metabolite are added to a hub fermented food and drink, while improving a taste, a soluble component will increase.

  Furthermore, according to invention of Claim 3, while the flavor of liquor is added to hub fermented food and drink, preservability can be improved by the effect | action of alcohol.

Furthermore, according to invention of Claim 4, a hub fermentation liquid can be made into a highly transparent thing.
Hub fermented koji can be collected.

  Furthermore, according to the fifth aspect of the present invention, the odor peculiar to the hub can be reduced.

  Furthermore, according to invention of Claim 6, the hub fermented food / drink which has the component and flavor of the hub fermentation liquid and the component and flavor of the plant fermentation liquid can be obtained.

Moreover, according to invention of Claim 7, the odor peculiar to a hub can be reduced by hub fermented food-drinks.
Moreover, the transparency of the hub fermentation liquid can be increased.

Furthermore, according to invention of Claim 8, a hub meat | flesh can be made into low molecular weight and an odor can be reduced by the fermenting action by an enzyme agent and / or a koji.
Moreover, since the component derived from the cereal contained in a koji and a koji mold metabolite are added to a hub fermented food and drink, while improving a taste, a soluble component will increase.

  Furthermore, according to invention of Claim 9, while the flavor of liquor is added to hub fermented food and drink, preservability can be improved by the effect | action of alcohol.

Furthermore, according to invention of Claim 10, a hub fermentation liquid can be made into a highly transparent thing.
Hub fermented koji can be collected.

  Furthermore, according to the eleventh aspect of the present invention, the odor peculiar to the hub can be reduced.

  Furthermore, according to invention of Claim 12, the hub fermented food / drink which has the component and flavor of hub fermentation liquid and the component and flavor of plant fermentation liquid can be obtained.

It is process drawing which shows the manufacturing method of the hub fermented food-drinks of this invention. It is process drawing which shows the manufacturing method of a vegetable fermentation liquid.

The form for carrying out "the hub fermented food and drink and the method for producing the same" of the present invention includes the form shown below as one of the best forms and also includes a form modified based on this technical idea.
Hereinafter, the "method for producing a hub-fermented food and drink" according to the present invention will be described with reference to FIG. 1, and then the hub-fermented food and drink 1 obtained by this method will be described.

(Preparation of raw materials)
First, the hub fermented food / drink 1 of the present invention is mainly made of hub S (Honhub, Tokarahub, Saximahub, etc.), which is a serpent of the snake family that inhabits the Amami region to Okinawa region in Japan. After being removed, the cut hub meat 20 is processed as shown below (see step P1).
The hub meat 20 is subjected to treatment such as blood removal and washing as necessary.

〔freeze drying〕
Next, the hub meat 20 is freeze-dried by a freeze dryer. First, as a pretreatment, the raw hub meat 20 is soaked in alcohol A as an example for 36 hours (see step P2). If the hub meat 20 is frozen, it will be thawed in this process.
Next, the hub meat 20 soaked in the alcohol A is taken out and pre-frozen by the freeze dryer 10 (see step P3).
Next, by operating the freeze dryer 10 under predetermined conditions, the dried hub meat 21 is obtained (see step P4).
Further, the dried hub meat 21 is pulverized by the pulverizer 11, but this pulverization process can be omitted when it is desired to reveal the texture of the hub meat 20 in the final product state. Yes (see step P5).

  In addition, the transparency of the obtained hub fermented liquor 2 is compared with the case where the raw hub meat 20 is heat-processed by heat-processing the dry hub meat 21 obtained by freeze-drying the hub meat 20 as mentioned above. It has been confirmed by the present applicant that it is excellent and has reduced odor.

[Hydrolysis / heat treatment]
Next, the dried hub meat 21 is steamed and heat-treated, and either or both of “steaming” and “simmering” are performed.
When performing the heat treatment by “boiled”, after adding water W to the dried hub meat 21 put into the heating tank 12, the heat treatment is performed for a predetermined time while maintaining a predetermined temperature. (Refer process P6).
Here, various apparatuses can be applied as the heating tank 12, but in this embodiment, as an example, a so-called jacket-type heat retaining mechanism is provided, and a heat medium is provided between the housing portion 12a and the jacket body 12b. Is used, a device that is capable of heating, cooling, and maintaining a constant temperature of the object accommodated in the accommodating portion 12a, and having a stirring mechanism is employed.
The dried hub meat 21 that has absorbed water and is in a so-called returned state is referred to as a water-absorbing hub meat 22.

[Cooling and oil separation]
Next, the hot water containing the water-absorbing hub meat 22 is cooled. At this time, the oil floating on the surface of the water is adsorbed and removed by kitchen paper or the like, so that the hub fermentation liquid 2 and the hub fermentation ferment 5 described later are removed. It has been confirmed by the present applicant that the separation is smoothly performed.

[Addition and fermentation of enzyme agent, koji, sake]
Next, the water 23 containing the water-absorbing hub meat 22 is added with the jar 23, the enzyme agent 24 and the sake 25 (see step P7) and kept at a predetermined temperature (50 to 60 ° C.) for a predetermined time. (5 to 40 hours) By standing, the molecular weight reduction and odor reduction of the water-absorbing hub meat 22 by the straw 23 and the enzyme agent 24 proceed, and the hub fermentation liquid 2A as an intermediate product is obtained ( Step P8).
The hub fermentation liquid 2A will be subjected to a plurality of treatments thereafter, and when specifying a state in which each treatment is completed, the code is distinguished as the hub fermentation liquids 2A, 2B, 2C, 2D and 2E. In addition, when generically referred to, it shall be referred to as “hub fermentation liquid 2”.
And as mentioned above, by performing fermentation, the said water-filled hub meat 22 is reduced in molecular weight and decomposed, and is in a state of being fragmented and dispersed in the hub fermentation liquid 2A. At this time, the odor is reduced.
In addition, in this Example, although the said hub fermented liquor 2 shall be what the koji 23, the enzyme agent 24, and liquor 25 were added, it is set as the goods for minors, and the variation of goods is increased. In consideration of this, it is also possible to add the jar 23 and the enzyme agent 24, add the jar 23 and sake 25, or add the enzyme agent 24 and sake 25.

[Selection of enzyme agent]
Here, as the enzyme agent 24, one or a plurality of plant-derived ones, animal-derived ones, or microorganism-derived ones are used. Hereinafter, in the experiment when selecting the enzyme agent 24, An example is shown. Of course, in selecting the enzyme agent 24, the judgment criteria differ depending on the items to be emphasized, and therefore, the judgment may be made by experiments other than the following experimental methods.
First, using chicken meat, the degradation power and amino acid production amount of a commercially available protease are compared under the following conditions to select an enzyme agent 24. Subsequently, the freeze-dried dried hub meat 21 is treated with the selected enzyme agent 24. The effect was confirmed.
Specifically, 20 mL of water was added to 20 g of chicken, heated for 1 hour using a steamer, cooled, and 4.2 mL of shochu (alcohol content 38%) and the following enzyme agent 24 were added at 50 ° C., 23 After the enzyme reaction for 5 hours, the mixture was filtered using filter paper to separate the solid and liquid, and the Bx degree, amino acid degree, and filtration residue amount were measured. The results are shown in Table 1 below.
In addition, the addition amount (weight with respect to chicken) of each term raw material 24 was as follows in consideration of a commercial price.

Pancreatin (animal derived) 1.25%
Papain (plant-derived) 0.625%
PAL440 (from bacteria) 1.25%
Sumiteam LP50D (from fungi) 1.25%

As a result of the experiment, it was confirmed that the combination of the enzyme agent 24 of the samples (3) and (6) was excellent in decomposing ability.
Next, samples (3) and (6) were allowed to act on the dried hub meat 21 that had been freeze-dried with the formulation shown in Table 2 below (50 ° C., 30 hours), and the decomposition power and the like of each sample was confirmed.

  From this result, it was confirmed that the combination of sample (6) PAL440 and Sumiteam LP50D has an excellent effect on solubilization of dry hub meat 21 and amino acid generation.

(Choice selection)
Moreover, it is desirable to employ a multi-grain koji as the koji 23, and it has been confirmed by the present applicant that the hub fermented food and drink 1 is excellent in improving the taste and reducing odor.
By adding the koji 23, the present applicant confirmed that the cereal-derived component and the koji mold metabolite are added to the hub fermentation liquid 2 to improve the taste and increase the soluble component. ing.
As the rice bran 23, rice bran can be used. In this case, although the filtration rate of the obtained hub fermentation liquor 2A is high, the present applicant has confirmed that the effect of reducing odor is not good. Has been.

(Selection of sake)
As the sake 25, spirits such as awamori, shochu, and vodka are preferable because they do not impair the flavor of other materials relatively, but other sake, whiskey, brandy, etc. may be employed. Is possible.

[Solid-liquid separation / oil bone removal]
Next, the hub fermentation liquid 2A is filtered to obtain solid-liquid separation to obtain the hub fermentation liquid 2B. At this time, the oil adheres to the filter paper 13a, and fine bone fragments remain on the filter paper 13a. In other words, each is separated from the filtrate 13a (see step P9). Since the bone settles in the original container to be transferred to the funnel 13, most of the bone is separated from the hub fermentation liquid 2A at this stage, and fine bone fragments remain on the filter paper. It will be separated from the fermentation broth 2B filtrate.
Such a solid-liquid separation operation can also be performed using a centrifuge.

[Heating fermentation liquid heating and cooling]
Next, the hub fermentation liquid 2B is heated and then cooled (see step P10) to denature the protein and cause turbidity / precipitation, thereby preventing turbidity / precipitation in the hub fermentation liquid 2E in the product state. The heat treatment is performed at a temperature of 90 to 98 ° C. for 1 to 3 minutes.
In addition, the hub fermentation liquid 2B which heat-processed here is called the hub fermentation liquid 2C.

[Filtering with diatomaceous earth]
Subsequently, the hub fermented liquid 2C is filtered using a filter medium 15 such as diatomaceous earth, activated carbon, and barley stone, thereby removing turbidity / precipitation of fine particles (see step P11). The latter hub fermentation liquid 2D becomes a transparent extract. In addition, removal of miscellaneous taste and odor can be expected by filtration using such a filter medium 15.

[Heat sterilization]
Next, the hub fermentation liquid 2D is heated (at a temperature of 90 to 98 ° C. for 3 to 6 minutes) to sterilize (see step P12), and the hub fermentation liquid 2E that has been sterilized is placed in an appropriate container. Cool after filling. And when providing this hub fermented liquor 2E as a drink, this will be distribute | circulated to the market as the hub fermented food and drink 1.
In addition, long-term preservation | save becomes possible by freezing hub fermentation liquid 2E after sterilization.

The hub fermentation liquid 2 as the hub fermented food and drink 1 of the present invention is obtained as described above as an example. Here, the steps P2, 3, 4, 6, 7, 8, 10, 11, 12 are performed. An example of the conditions is shown.

Process P2: 30.0 kg of hub meat 20 was soaked in 60 liters of alcohol A (99.5%) for 36 hours.

Step P3: Pre-frozen at −40 ° C. for 8 hours.

Process P4: 10 kg of dried hub meat 21 was obtained by operating the freeze dryer 10 at a drying temperature of 35 ° C. for 46 hours.

Process P6: After adding 60 liters of water W to the dried hub meat 21 (10 kg), the temperature was kept at 95 ° C. and a heat treatment was performed for one hour.

Process P7P8: To the water W, the jar 23, the enzyme agent 24, and sake 25 were added, and it left still for 30 hours in the state kept at 50 degreeC, and the hub fermented liquor 2A was obtained.
As the enzyme agent 24, a combination of PAL440 (500 g) and Sumiteam LP50D (250 g) was employed.
As the koji 23, 6 kg of dried multi-grain koji was used.
As sake 25, 8 liters of Awamori with an alcohol content of 35 degrees was used.

Process P10: Hub fermentation liquid 2B was heat-treated at 95 ° C. for 5 minutes and then cooled to obtain hub fermentation liquid 2C.

Process P11: Hub fermentation liquid 2D was obtained by filtering the hub fermentation liquid 2C using diatomaceous earth as the filter medium 15.

Process P12: It sterilized by heating hub fermentation liquid 2D for 5 minutes at the temperature of 95 degreeC.

And in the hub fermentation liquid 2 obtained as mentioned above, human essential amino acids (9 types) and semi-essential amino acids (2 types) are from the state of the hub meat 20 as shown in Table 3. In addition, it has been confirmed that the hub fermentation liquid 2 is effective for nutritional supplementation and nourishing tonic.

[Other Embodiments]
In embodiment mentioned above, although the form which made the hub fermented liquid 2 the hub fermented food and drink 1 as a drink was shown, the hub fermented liquid 2 and other raw materials were combined with the hub fermented food and drink 1 and It is also possible to take the form which makes the hub fermented foods and drinks 1 appropriately processing the hub fermented fermented 5 obtained at the time of filtration of the hub fermented liquor 2, and shows those forms hereafter. To do.

[1. Hub fermented foods and beverages made from the raw materials of the hub fermentation liquid and plant fermentation liquid]
First, in this embodiment, as shown in FIG. 2, the hub fermentation liquid 2 and the plant fermentation liquid 3 are combined to form a hub fermentation food 1 as a liquid material.
The plant fermentation liquid 3 is prepared by adding plant raw materials 30 such as autumn turmeric, tonkat ants, ginger, maca, yam, guarana, etc. to water W, and adding koji 23 (barley koji as an example) at a rate of 6%. As a result of fermentation for about 96 hours, a plant fermentation liquid 3A is obtained (see step P21).
And after sieving this vegetable fermentation liquid 3A with 30 mesh (illustration omitted), adding incense raw materials 31 such as coconut (2%), ponzu (2%), and further fermenting for about 24 hours, Plant fermentation liquid 3B is obtained (refer process P22).
Further, after sieving the plant fermentation broth 3B with 30 mesh (not shown), nourishing tonic such as L-citrulline, ginseng powder, beer yeast (containing zinc), L-arginine, caffeine extract, zinc, etc. By adding 32, the plant fermentation liquid 3C is obtained (see step P23).

  Then, the hub fermentation liquid 2E and the vegetable fermentation liquid 3C are mixed, added with an additive 33 such as sodium benzoate, seeker, and thickener, further sterilized at 99 ° C. (see process P24), and appropriately filtered. The hub fermented food and drink 1 as a beverage is obtained.

[2. Hub fermented foods and beverages made from hub fermented liquor and / or hub fermented ferment]
Moreover, it is also possible to take the form made into the hub fermented food / beverage 1 as a solid substance by using the hub fermented liquor 2 as a raw material of foodstuffs, such as a kneaded product and baked confectionery, for example. Furthermore, it is also possible to take the form made into the hub fermented food and drink 1 as a solid substance by using the said hub fermented rice cake 5 as raw materials, such as kneaded products and baked confectionery.

[3. Dried product of Hub fermented rice cake]
Furthermore, it is also possible to take the form made into the hub fermented foods and drinks 1 as a powdery material (hub powder) by grind | pulverizing the dried hub fermented fermented rice 5 only with the said hub fermented fermented rice 5 as a raw material. .

DESCRIPTION OF SYMBOLS 1 Hub fermented food / drink 2 Hub fermented liquid 2A Hub fermented liquid 2B Hub fermented liquid 2C Hub fermented liquid 2D Hub fermented liquid 2E Hub fermented liquid 20 Hub meat 21 Dried hub meat 22 Water-absorbing hub meat 23 ２４ 24 Enzyme 25 Sake 3 Vegetable 3 Fermentation liquid 3A Plant fermentation liquid 3B Plant fermentation liquid 3C Plant fermentation liquid 30 Plant raw material 31 Incense material 32 Nourishing tonic 33 Additive 5 Hub fermenter 10 Freeze dryer 11 Crusher 12 Heating tank 12a Housing 12b Jacket body 13 funnel 13a filter paper 15 filter medium A alcohol P1 process P2 process P3 process P4 process P5 process P6 process P7 process P8 process P9 process P10 process P11 process P12 process P21 process P22 process P23 process P24 process S hub W water

Claims (12)

  A food and drink using processed hub meat as a raw material, wherein the hub meat has been freeze-dried.   The food and drink is a health drink, and after the freeze-dried hub meat is hydrated and heated, the koji and the enzyme agent are added to this to make the hub fermentation liquid a raw material. The hub-fermented food and drink according to claim 1 characterized by the above-mentioned.   Liquor is added to the said hub fermentation liquid, Hub fermented food-drink of Claim 2 characterized by the above-mentioned.   The hub fermented food or drink according to claim 2 or 3, wherein a material obtained by filtering the hub fermentation liquor is used as a raw material.   The hub fermented food or drink according to claim 2, 3 or 4, wherein the enzyme agent is one or more of plant-derived, animal-derived or microorganism-derived.   6. The fermented food product according to claim 2, 3, 4 or 5, wherein a vegetable fermented liquid is used as a raw material in addition to the hub fermented liquid.   In the manufacturing method of the food and drink using processed hub meat as a raw material, the said hub meat is freeze-dried, The manufacturing method of the hub fermented food and drink characterized by the above-mentioned.   The food and drink is a health drink, and after adding and heating the freeze-dried hub meat, adding a koji and an enzyme agent to this, a hub fermentation solution is used, and this is used as a material. The manufacturing method of the hub fermented food-drink of Claim 7.   Liquor is added to the said hub fermentation liquid, Hub fermented food-drinks of Claim 8 characterized by the above-mentioned.   The method for producing a food product for hub fermentation according to claim 8 or 9, wherein a material obtained by filtering the hub fermentation solution is used as a raw material.   The method for producing a food product for hub fermentation according to claim 8, 9 or 10, wherein any one or more of plant-derived, animal-derived or microorganism-derived enzymes are used as the enzyme agent.   The manufacturing method of the hub fermented food and drink according to claim 8, 9, 10 or 11, wherein a vegetable fermented liquid is used as a raw material in addition to the hub fermented liquid.

Images