JP2015029499A - Fermented kaempferia parviflora - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, in acknowledgment of traditional circumstances, a flavorful, easy-to-ingest, soft, and easy-to-process Kaempferia parviflora.SOLUTION: The problem-solving fermented Kaempferia parviflora is provided by fermenting Kaempferia parviflora or processed product thereof. The fermentation, furthermore, does not exclude in-house fermentation of Kaempferia parviflora or processed product thereof.

Description

  The present invention relates to a fermented black ginger that has a good flavor and is easy to ingest.

  Black ginger grows naturally in the mountainous areas of Thailand and Laos, and has been ingested locally for tea and liqueurs. It is also known to be effective in enhancing energy, nourishing tonics, normalizing blood sugar levels, restoring physical strength, and the like.

As a prior art related to black ginger, for example, Patent Document 1 reports that black ginger is used as a composition for improving cooling properties, and the temperature of limbs after ingestion of black ginger dry powder increases.
However, although it is a black ginger that is expected to have a good effect on the human body, in terms of oral intake that can be effectively taken, some people have resistance to oral intake because of their unique stimulating taste and smell.

Moreover, the following techniques are known as prior arts regarding fermentation of plants such as black ginger.
In Patent Document 2, it is reported that turmeric (Curcuma domestica Val.), A plant belonging to the genus Turmeric family, has been self-fermented to reduce irritating odor and bitterness peculiar to turmeric. Patent Document 3 reports that garlic, a plant belonging to the genus Liliaceae, is self-fermented to reduce the odor characteristic of garlic. Furthermore, in Patent Document 4, a heat-fermented ginger is obtained by heating the fermented ginger, and includes the heat-fermented ginger. It has been reported.

  However, there is no example in which only black ginger is fermented to make fermented black ginger that is easy to ingest, and therefore the optimum conditions for producing fermented black ginger that is easy to ingest, easy to process, and savory are unknown. For this reason, black ginger itself has various useful effects as described above, but has not been fully utilized.

JP 2009-67731 A JP 2010-166876 A JP 2006-149325 A JP 2013-79227 A

  The present invention has been made in response to such a conventional situation, and an object thereof is to provide a black ginger that is easy to ingest, has a softness, and is suitable for processing.

The present inventor has found that the above problems can be solved by fermenting black ginger, and has reached the present invention.
That is, this invention is fermented black ginger characterized by fermenting black ginger (Kaempferia parviflora) or its processed material.

  By fermenting black ginger, it can reduce the smell like dust and soil before fermentation and make it an aged scent (for example, a soft scent), so the pungent smell and bitterness peculiar to ginger family plants Can be reduced. Furthermore, since the water content is reduced and concentrated by fermentation, it is not necessary to ingest a large amount, and an effect peculiar to black ginger can be obtained with a small amount. In addition, although it is concentrated by fermentation, it becomes softer than before fermentation and can be easily processed according to the method of intake.

  The present invention is a fermented black ginger characterized by fermenting black ginger or a processed product thereof. Details will be described below.

  Black ginger is a plant belonging to the genus Banturcum, and the scientific name is Kaempferia parviflora. It is Black Ginger in English, and it is also called Krachai Dum in Thailand. In Japan, black ginger is also called black turmeric and has attracted attention because it contains various functional ingredients.

  In addition, the health food called “fermented black ginger”, which has recently attracted attention on TV and the Internet, has become a blackish color by fermenting ginger (scientific name: Zingiber officinalale). It is not fermented.

The black ginger used in the present invention is not particularly limited. For example, regardless of the production area such as domestic production and foreign production, examples of the foreign production include Thai production and Laos production. Examples include Okinawa.
Moreover, as a form of the black ginger used for this invention, a rhizome may be used as it is, and you may use it as processed goods, such as a dry chip | tip, a small piece, a slice, a pulverized material, squeezing down, squeezing, an extract.

  In the present invention, examples of the fermentation method include self-fermentation and fermentation with bacterial cells.

  In-house fermentation, also called self-fermentation or aging, is a fermentation method that ferments black ginger without adding other microorganisms. By self-fermentation, the content components of black ginger can be changed without becoming septic or dried.

  As a temperature suitable for self-fermentation, it is 25-70 degreeC, More preferably, it is 25-50 degreeC, More preferably, it is 30-45 degreeC. When temperature is lower than 25 degreeC, black ginger may germinate and it will become unsuitable for ingestion and processing. On the other hand, if it is higher than 70 ° C., it dries and becomes hard, and the aroma is not different from that at the start of fermentation.

  Moreover, as humidity suitable for self-fermentation, it is 70 to 95%, More preferably, it is 75 to 90%. The period of self-fermentation can be changed depending on the conditions, but is preferably from half a day to 40 days. If it is less than half a day, the fermentation is not sufficient and remains in a state close to raw, and if it exceeds 40 days, the fermentation proceeds so much that it rots and emits a rot odor.

  Fermentation with bacterial cells can be performed, for example, by allowing microorganisms used in normal fermentation such as yeast, lactic acid bacteria, koji molds, acetic acid bacteria, and Bacillus subtilis to act on black ginger. A method for causing the bacterial cells to act on black ginger is not particularly limited, and examples thereof include a method of spraying or attaching bacterial cells to black ginger. At this time, only the bacterial cells may act on black ginger, or a fermentation broth containing the bacterial cells may be used.

Moreover, as a method of making fungus body act on black ginger, it can also carry out by dripping the fermented liquor containing a fungus body into black ginger, and can also carry out by immersing black ginger in fermented liquor. When black ginger is soaked in the fermented liquid, it may be fermented while being soaked in the fermented liquid, or may be taken out and fermented after being soaked in the fermented liquid. In addition to these, the cells can be made to act on black ginger by adding the seeds of the cells while stirring the raw materials in the culture solution.
One or two or more microorganisms may be used in the present invention, and among these, yeast and lactic acid bacteria are preferable.

  The yeast is not particularly limited. For example, for example, the genus Devalyomyces, Saccharomyces, Pichia, Kluyveromyces, Torlaspora, Subia, Brettanomyces, Cryptococcus, Eremotelium, Issachenchia Genus Crockella, Lipomyces, Methonico nioria, Rhodolua, Schizosaccharomyces, Digosaccharomyces, Candida, etc., and Saccharomyces cerevisiae.

  The lactic acid bacterium is not particularly limited, and examples thereof include Streptococcus genus, Lactobacillus genus Streptococcus faecalis (sometimes referred to as Enterococcus faecalis, etc. It is done.

  The fermented material used as the raw material for the fermented liquor is not particularly limited, and examples include rice, brown rice, barley, corn, peas, red beans, soybeans, mushrooms, lettuce, cabbage, spinach, radish, turnip lemon, and apples. , One kind or two or more kinds may be used. These raw materials may be used as they are, or may be fermented by adding microorganisms after performing an operation such as steaming or boiling, and then at an optimal temperature at which fermentation is easy. In this invention, you may ferment using only a microbial cell as mentioned above, without using these fermented products.

  Fermentation by cells is the same conditions as in-house fermentation, that is, the temperature is 25 to 70 ° C, more preferably 25 to 50 ° C, still more preferably 30 to 45 ° C, and the humidity is 70 to 95%, more preferably 75 to 90%. Fermentation is performed for half a day to 40 days under the condition of%. Moreover, it is preferable to age | cure | ripen for a predetermined period before and behind fermentation as needed, and a taste becomes mellow by aging.

  The method of ingesting the fermented black ginger of the present invention is not particularly limited, and examples thereof include oral ingestion. Oral intake is easier than fermented black ginger from the viewpoints that the smell is reduced by fermenting and that it is concentrated and it is easy to obtain the effect in a small amount. In addition, it can be added to foods and drinks, pharmaceuticals and the like, added to cosmetics and percutaneously ingested, added to oral foods and drinks, pharmaceuticals and the like, and transmucosally ingested.

  Furthermore, the fermented black ginger of the present invention can be used for various applications, and can be used for various compositions such as foods and drinks, livestock feed, pet food, pharmaceuticals and the like. The target living body may be a living body other than a human being, a domestic animal, a pet, a fish, or another living body.

  In addition, the fermented black ginger of the present invention may be ingested as it is, but it can be processed into a liquid, gel, granule, powder, solid, capsule, etc., and can be easily ingested. In addition, it can be in a form suitable for application to the skin such as cosmetics, for example, a form applied directly to the skin or a form applied such as an aerosol type.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1
The rhizome of black ginger was sterilized with ethanol, then placed in a sterilized glass beaker and covered with aluminum foil. It was aged for 3 weeks in an incubator at 40 ° C.

(Reference example)
In Example 1, black ginger was aged in the same manner as in Example 1 except that 40 ° C was changed to 60 ° C.

(Evaluation)
Table 1 shows the results of evaluation of weight and sensory properties before and after the treatment for Example 1 and Reference Example.

The black ginger treated at 40 ° C. in Example 1 had a reduced irritating odor compared to the beginning, gave off an aged scent such as an overripe fruit, and was softer than before the treatment. The aging treatment gave a more favorable flavor as a food product, and was soft and suitable for processing despite the fact that the water content was reduced and concentrated.
On the other hand, the black ginger treated at 60 ° C. in the reference example has an irritating odor at the beginning, and in addition, it emits a odor like soil / dust and is hard and dry, so it may not be suitable for aging treatment. It was revealed.

  From the above results, it was confirmed that a self-fermented fermented black ginger can be obtained by placing the black ginger (Kaempferia parviflora) at a predetermined temperature and humidity for a predetermined period without adding fungus bodies.

Claims (2)

  A fermented black ginger characterized by fermenting black ginger (Kaempferia parviflora) or a processed product thereof.   The fermented black ginger according to claim 1, wherein self-fermented black ginger (Kaempferia parviflora) or a processed product thereof.