JP3207248U - Fermented coconut oil squeezed residue powder in a container - Google Patents

Abstract

Disclosed is a fermented coconut oil squeezed residue powder in a container using a residue obtained by removing coconut oil obtained through a fermentation process with microorganisms so as to give a coconut flavor and aroma. [MEANS FOR SOLVING PROBLEMS] A powder obtained by pressing a pulp of coconut fruit at room temperature, fermenting a residue after taking out coconut oil, and drying to a moisture content of 10% by weight or less. Consists of 25-30% by weight, carbohydrates 45-50%, minerals 4-5%, among which carbohydrates 18-23%, dietary fiber 25-30% amino acids and vitamins The powder component of 1 to 100 μm is filled in the container 2 so that it can be taken directly or added to various foods. [Selection] Figure 1

Description

The present invention is a powder for addition to food in a container filled with a dry powder obtained by microbial fermentation of a residue obtained by squeezing coconut oil from coconut, which is a powder having a coconut flavor and rich sugar and protein. Concerning coconut oil squeezed residue powder.

Various methods have been developed since the traditional plate culture method was invented as a method for separating and culturing microorganisms from nature and obtaining new microorganisms, thereby separating and using many industrially useful microorganisms. It has been.

It is known that a solution inside coconut which is a fruit of coconut, that is, coconut juice is effective in promoting the growth of plant tissue (see Non-Patent Document 1). However, there is absolutely no knowledge as to whether coconut juice has any effect on the resuscitation of VBNC-like microorganisms.

Nata de coco, a kind of microbial cellulose gel made from coconut fruit in Southeast Asia, has a slightly crisp texture similar to agar. In recent years, it has been widely used as a favorite food for desserts and beverages. It has come to be used. To make Nata de Coco, first crush the coconut pulp, then squeeze and filter to make almost clear coconut milk water, add water, sugar, acetic acid etc. to this and mix, the resulting mixture The solution is inoculated with acetic acid bacteria (Acetobacter xylinum) producing Nata de coco and fermented for 10 days to 2 weeks. Then, since a thick film made of cellulose gel is produced on the surface of the mixed solution, it is taken out and subjected to processing treatments such as cutting and acid removal to obtain Nata de Coco as a product. Nata de pina, which is also a kind of microbial cellulose gel, can be obtained by the same method as in the case of Nata de Coco using pineapple juice as a raw material.

In addition, with recent diversification of consumer preferences and increasing health consciousness, microbial cellulose gel containing functional materials such as vitamins and nutritional materials in addition to pigments is required.

Screening for new industrially useful microorganisms by developing resuscitation technology for microorganisms that exist in nature and are difficult to cultivate (VBNC-like microorganisms) and apply them to the acquisition of microorganisms from nature Provide technology. Furthermore, a method for acquiring microorganisms from the natural world by combining the resuscitation technology for VBNC-like microorganisms with the gel microdrop method and the flow cytometry method will be developed (see Patent Document 1).

A microbial cellulose gel obtained by adding a dye solution, inoculating microorganisms, and fermenting into a medium mainly composed of water-soluble matter of fruit pulp such as coconut is heated in an alkaline aqueous solution, and then an acidic aqueous solution. By immersing in, the whole is uniformly colored, and when added to food, a method for coloring a microbial cellulose gel that does not cause color bleeding is provided (see Patent Document 2).

By applying to the acquisition of microorganisms from the natural world, in order to provide industrially useful and novel screening techniques for microorganisms, living microorganisms that are difficult to cultivate in the natural world, There has been proposed a method for obtaining a microorganism that is cultured in a nutrient medium containing 0.5 ml / L or more of a solution (coconut juice) and separated from the medium (see Patent Document 3).

Coconut is fermented with microorganisms to give it richness and is not used as a food additive. Moreover, it is known that the solution inside coconut, which is a coconut fruit, and coconut juice are effective in promoting the growth of plant tissue when added during plant tissue culture (see Patent Document 4).

However, fermented coconut made from a dried powder obtained by fermenting coconut oil from coconut using microorganisms and fermented coconut oil squeezed residue powder for food addition is not known as a food additive.

JP 2004-89106 A JP 2003-310209 A JP 2001-120197 A JP 2008-142002 A

An effective method for incorporating a functional material such as a fragrance or a nutrient material into the microbial cellulose gel has not yet been found. Therefore, the present invention has an object to provide a functional material-containing microbial coconut gel that can be produced at low cost and with a simple process and in which the functional material is uniformly and reliably fixed. A food with coconut flavor and richness, and a coconut flavored food in a container using coconut that has been fermented by microorganisms to bring the coconut flavor and aroma to the mellow The main thing to get is.

Coconut is fermented with microorganisms to give it richness and is not used as a food additive. It is also known that coconut solution, fermented coconut, which is a fruit of coconut palm, is effective in promoting the growth of plant tissue when added during plant tissue culture. Fermented coconut is a food additive. unknown. The goal is to develop coconut-flavored foods as food additives.

By squeezing the fruit pulp of coconut fruit at room temperature, after fermenting the residue from which coconut oil is taken out, the protein content is 10-20% by weight, the lipid content is 25-30% by weight, the carbohydrate content is 45-50% by weight, minerals Water consisting of 4 to 5% by weight, dried in a powder state with a particle size of 1 to 100 μm, containing carbohydrates 18 to 23% by weight, dietary fibers 25 to 30% by weight, amino acids and vitamins It is a fermented coconut oil squeezed residue powder contained in a container that can be directly ingested or added to various foods in a powder of 10% by weight or less.

The pulp component of coconut is scraped out, and the coconut oil is extracted from the slurry by a press in the temperature range of 10-30 ° C. The residual component is microbial bacteria that are lactic acid bacteria and yeast, or added. Then, fermentation and ripening is performed for 5 to 90 days at a constant temperature within the range of 10 to 30 ° C., the aqueous solution component of the ripened component is separated and removed, and the remaining paste-like component is dried at a temperature of 100 ° C. or less. The powder is directly ingested, or filled in a container so that it can be ingested by directly adding 10 to 50% by weight to foods and beverages.

As food to which fermented coconut oil squeezed residue powder can be added, it is selected from fruit jam, confectionery, bread, cake, milk, juice, drinking water, ice cream, noodles, and in jam ingredients and juice , Strawberries, blueberries, persimmons, apricots, apricots, yuzu, apples, pears, grapes, summer mandarin oranges, figs with added sugar, juice, or flour It can be made into confectionery, bread, cakes and noodles with an increased texture by adding them.

In the fermented coconut oil squeezed residue powder, a liquid mainly containing water with respect to the coconut oil squeezed residue powder was added at a weight ratio of the residue powder / liquid at 0.1 to 1, and then 10 to 70 ° C. Then, a liquid containing a lactic acid component obtained by aging and allowing to stand for 1 to 10 days and filtering and separating a solid can be ingested as a beverage.

As a filling container, as a container filled with fermented coconut oil squeezed residue powder, a paper bag, a glass bottle with a lid, a metal container, an aluminum pouch container, or a volume of 10 to 5000 ml, or It is a resin container made of polyethylene, polypropylene, vinyl chloride, vinylidene chloride, and polyester, with a thickness of 0.1 to 2 mm, and has a wide-mouthed type with a lid, a narrow-necked tip type, and a zipper-like sealed type shape. The filled container is filled.

As a coconut oil squeezed from coconut or coconut juice, it contains a specific proportion of coconut juice. Coconut juice means an internal solution of coconut and is usually contained in the endosperm inside the coconut, especially the seed. Coconut means the fruit of Cocos nucifera. Coconut as a raw material for coconut juice is not limited to the production area, variety, maturity and the like. Coconut juice can be extracted by crushing the coconut shell and the seed shell inside the coconut. Treatments such as filtration, sterilization, and sterilization can be performed as necessary.

It also contains fatty acids, sugars, organic acids, and proteins that are the main components of coconut juice, such as commercially available coconut juice, coconut milk (white cloudy substance obtained from the solid part of the endosperm inside coconut seeds) and coconut cream. Liquids extracted from coconut products and processed products can also be used. The coconut oil extracted from these changes into a liquid = solid at about 25 ° C., and there is no risk of deterioration. About the usage method, it can be used as a liquid or a solid, or it can be used by dissolving in a solution. The performance varies depending on the method of squeezing coconut. The residue after extracting the oil from the coconut is used.

Coconut oil is mainly made of lipids called medium chain fatty acids, and mainly contains lauric acid. This medium-chain fatty acid is broken down in the liver, becomes a ketone body, reaches nerve cells, is converted to energy, and has the role of activating the brain. This ketone body is effective for dementia, arteriosclerosis, osteoporosis and the like, and also has a dient effect due to the effect of medium chain fatty acids, but utilizes the residue containing this coconut oil.

According to the present invention, a fermented coconut oil squeezed powder in a container obtained by adding coconut obtained by a microorganism fermentation process to a food is a food having an unprecedented coconut flavor and richness when added to food. The flavor and scent of coconut was added, and nutritional ingredients were included to obtain a mild flavor of umami. Increases sweetness. Contains dietary fiber, amino acids, vitamins, and lactic acid.

A coconut oil squeezed residue fermented with microorganisms to have a rich body has not been used as an additive to foods and beverages until now. In addition, when the coconut solution, fermented coconut, which is a coconut fruit, is added during plant tissue culture, it is effective in promoting the growth of plant tissue. Therefore, the fermented coconut food in a container has a further enhanced flavor and sweet flavor. I was able to eat easily as a fee. It is effective for dementia, arteriosclerosis, osteoporosis, etc. Furthermore, the effect of the medium chain fatty acid is also expected.

Illustration of fermented coconut oil squeezed residue powder in a container A: In a bottle B: In a can C: In an aluminum pouch container D: In a resin container Figure of properties of fermented coconut oil squeezed residue powder Diagram of how to make jam with fermented coconut oil squeezed residue powder Figure of food added to noodles and bread using fermented coconut oil squeezed residue filled in special containers Figure of fermented coconut oil squeezed residue powder added to confectionery Figure of fermented coconut juice in a can

Hereinafter, embodiments of the present invention will be specifically described. The separation of microorganisms will be described mainly with reference to a typical example of the plate culture method added with coconut. However, the present invention is limited to this representative example. There is nothing.

In the nutrient medium used in the present invention, the coconut juice is contained in the endosperm inside the coconut, particularly in the seed, and the coconut as the raw material for the coconut juice has a production area, variety, and maturity. Coconut juice was extracted by crushing the coconut shell and the seed shell inside the coconut. It is the main component of coconut juice such as coconut juice, such as coconut juice, coconut milk (white turbid substance obtained from the solid part of the endosperm inside coconut seeds) and coconut milk that are processed by filtration, sterilization and sterilization It became a liquid extracted from coconut products and processed products containing fatty acids, sugars, organic acids and proteins.

The pulp component of coconut is scraped out, and the coconut oil is extracted from the slurry by a press in the temperature range of 10-30 ° C. The residual component is microbial bacteria that are lactic acid bacteria and yeast, or added. Then, it is fermented and aged for 30 days at a constant temperature within a temperature range of 10 to 30 ° C., the aqueous solution component of the aged component is separated and removed, and the remaining paste-like component is dried at a temperature of 90 ° C. Was added directly to 10% by weight.

As a filling container, a container filled with fermented coconut oil squeezed residue powder was filled with a lid-covered glass jar having a volume of 500 ml and having a wide-mouthed shape with a lid.
As shown in FIG. 3, as jam food to which fermented coconut oil squeezed residue powder is added, fruit jam, strawberry and jam with increased sugar content can be formed by addition treatment. It became a very delicious strawberry jam and ate with bread.

Coconut juice, which is obtained by scraping the pulp part of coconut and extracting the liquid content with a press at a temperature range of 10-30 ° C, is fermented at a constant temperature within 20 ° C for 30 days with the addition of microorganisms that are yeast. Aging, separating and removing the aqueous solution component of the aged component, adding 10% by weight of fruit jam strawberry to the remaining paste-like coconut, and filling the container into coconut jam in a container Met. The fruit jam component added to the pasty coconut was a jam obtained by heat-treating strawberries with sugar.

The pulp component of coconut is scraped and the coconut oil is extracted from the slurry with a squeezer at a temperature of about 20 ° C. The residual component is microbial or yeast that is an existing lactic acid bacterium and yeast. Aged and fermented for 30 days at a constant temperature within a temperature of 20 ° C., the aqueous solution component of the aged component is separated and removed, and the remaining paste-like component is dried at a temperature of 80 ° C., and the powder is used for food. did.

As a filling container, the container filled with fermented coconut oil squeezed residue powder is an aluminum pouch container having a volume of 100 ml, and is filled into a zipper-like sealed container It was done. A portion of this fermented coconut oil squeezed residue powder was added to 50 ml of milk for eating and drinking.

The coconut slurry of the residue obtained by scraping the pulp part of the coconut and extracting the liquid oil component with a press in the temperature range of 10 to 30 ° C is added with microorganisms that are yeasts at a constant temperature within 20 ° C. After 30 days of fermentation and ripening, the aqueous solution component of the ripened component was separated and removed, and the residue obtained by drying the remaining portion was added to the milk component by 10% by weight, and was eaten and consumed as a nutrient. Used heavily as a fragrant drink.

The pulp component of the coconut is scraped out, and the residual component from which the coconut oil is taken out by a press at a temperature range of 10 ° C. is a microorganism that is an existing lactic acid bacterium and yeast, or is added, Aged and fermented for 10 days at a constant temperature within a temperature of 15 ° C., the aqueous solution component of the aged component was separated and removed, and the remaining paste-like component was dried at a temperature of 80 ° C. and added to foods and beverages. .

As a filling container, a container filled with fermented coconut oil squeezed residue powder was filled in a paper bag tip narrow mouth type container having a volume of 1000 ml. Stored for use in food.

As a food to which 30% by weight of fermented coconut oil squeezed residue powder is added, it is selected from bread, cakes and noodles, and added to the flour, the confectionery, bread, cake, Noodles can be finished. Delicious confectionery, bread, cakes and noodles were obtained.

Fermented coconut oil squeezed residue powder scraped the pulp part of coconut and extracted the liquid content with a press in a temperature range of 15 ° C. It was a coconut oil residue powder in a container that was fermented and aged at a constant temperature for 10 days, and the aqueous solution component of the aged component was separated and removed, and the coconut oil squeezed residue was filled in the container.

In the fermented coconut oil squeeze residue powder, after adding a liquid mainly containing water to the coconut oil squeeze residue powder content at a weight ratio of the residue powder content / liquid of 0.1 to 1, at 30 ° C., A fermented coconut oil squeezed residue powder in a container that can be ingested as a beverage is a liquid containing a lactic acid component obtained by aging and allowing to stand for 10 days, and filtering and separating solids.

The coconut pulp is scraped and the oil is extracted from the coconut juice, which is extracted from the liquid by a squeezer in the temperature range of 30 ° C. The coconut juice in a container is filled in the container by fermenting and aging at a constant temperature for 30 days, separating and removing the aqueous solution component of the aged component, and adding 30% by weight of the liquid to the remaining coconut residue. Met.

The fruit component added to the paste-like coconut was apple jam obtained by heat-treating apple with sugar. As a filling container, a container having a volume of 100 ml and having a glass bottle narrow mouth shape was filled.

The pulp component of coconut is scraped out, and the coconut oil is extracted from the slurry by a press in the temperature range of 10-30 ° C. The residual component is microbial bacteria that are lactic acid bacteria and yeast, or added. Then, fermentation ripening was performed for 30 days at a constant temperature within a temperature range of 10 to 30 ° C., the aqueous solution component of the ripened component was separated and removed, and the remaining paste-like component was dried at a temperature of 90 ° C.

As a container for filling the dry matter, a container made of a polyester material having a thickness of 2 mm and having a narrow tip shape was filled. 50 g of this powder was added with 100 ml of water and a small amount of lactic acid bacteria, aged for 1 week, solids were separated, and sugar was added to the liquid to drink. It became possible to eat and drink as a nutrient.

1. 1. Fermented coconut oil squeezed residue powder Container (paper bag, glass bottle, metal container, aluminum pouch container, resin container)
3. Coconut 4. Coconut oil5. Addition udon 6. 6. Additive bread Additive cake 8. Sugar 9. Strawberry 10 Additive cake

Claims (5)

By squeezing the fruit pulp of coconut fruit at room temperature, after fermenting the residue from which coconut oil is taken out, the protein content is 10-20% by weight, the lipid content is 25-30% by weight, the carbohydrate content is 45-50% by weight, minerals Water consisting of 4 to 5% by weight, dried in a powder state with a particle size of 1 to 100 μm, containing carbohydrates 18 to 23% by weight, dietary fibers 25 to 30% by weight, amino acids and vitamins A fermented coconut oil squeezed residue powder in a container, which is filled in a container so that it can be directly ingested or added to various foods in a powder of 10% by weight or less. The pulp component of coconut is scraped out, and the coconut oil is extracted from the slurry by a press in the temperature range of 10-30 ° C. The residual component is microbial bacteria that are lactic acid bacteria and yeast, or added. Then, fermentation and ripening is performed for 5 to 90 days at a constant temperature within the range of 10 to 30 ° C., the aqueous solution component of the ripened component is separated and removed, and the remaining paste-like component is dried at a temperature of 100 ° C. or less. 2. The fermented coconut in a container according to claim 1, wherein the container is filled so that the powder can be ingested directly, or added to foods and beverages by directly adding 10 to 50% by weight. Oil squeeze residue powder. As food to which fermented coconut oil squeezed residue powder can be added, it is selected from fruit jam, confectionery, bread, cake, milk, juice, drinking water, ice cream, noodles, and in jam ingredients and juice , Strawberries, blueberries, persimmons, apricots, apricots, yuzu, apples, pears, grapes, summer mandarin oranges, figs with added sugar, juice, or flour 3. The fermented coconut oil squeezed residue powder in a container according to claim 1 or 2, characterized in that it can be finished into a confectionery, bread, cake, noodles, etc. having an increased texture when added. . In the fermented coconut oil squeezed residue powder, a liquid mainly containing water with respect to the coconut oil squeezed residue powder was added at a weight ratio of the residue powder / liquid at 0.1 to 1, and then 10 to 70 ° C. The liquid containing a lactic acid component obtained by aging and allowing to stand for 1 to 10 days, and filtering and separating solids can be ingested as a beverage. Fermented coconut oil squeezed residue powder in a container. As a filling container, as a container filled with fermented coconut oil squeezed residue powder, a paper bag, a glass bottle with a lid, a metal container, an aluminum pouch container, or a volume of 10 to 5000 ml, or It is a resin container made of polyethylene, polypropylene, vinyl chloride, vinylidene chloride, and polyester, with a thickness of 0.1 to 2 mm, and has a wide-mouthed type with a lid, a narrow-necked tip type, and a zipper-like sealed type shape. 5. The fermented coconut oil squeezed residue powder in a container according to claim 1, wherein the container is filled in a container.

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