JP5888307B2 - Method for producing soft drink and alcoholic beverage - Google Patents

Description

The present invention relates to a method for producing a soft drink and an alcoholic beverage containing an extraction liquid mainly composed of total polyphenols and tannins.

Beet (also known as sugar beet, sugar radish) is a plant of the red crustaceae family and is harvested mainly in Hokkaido and parts of Tohoku as a raw material for sugar. Beet is a main crop on the field rotation system that considers the preservation of the soil and the maintenance of the yield, and is cultivated with potatoes, wheat and beans in the rotation system.
Sugar beet (a sugar beet, scientific name: Beta vulgaris ssp. Vulgaris) is a biennial plant belonging to the genus Rhododendron. It is also called sugar beet (sugar radish), but it is a different plant from radish. The Italian name is said to be Barbabietola. When roots are squeezed and the juice is boiled down, sugar is removed, and leaves and pomace (called beet pulp) are used as livestock feed.

However, in recent years, the use of sugar substitutes such as isomerized sugar made from starch such as corn, potato, sweet potato, low-calorie artificial sweeteners such as sucralose and aspartame, and sugared preparations of imported products has increased. There is also a tendency to refrain from taking sugar for reasons such as prevention of lifestyle-related diseases, and sugar consumption is decreasing. Furthermore, due to the progress of international negotiations such as WTO, FTA, EPA, TPP, sugar produced using beet as a raw material is expected to be exposed to severe price competition.
For this reason, development of utilization methods other than beet sugar raw materials is desired.

  Here, regarding beet, for example, as shown in Patent Document 1, beet pulp, which is a residue (squeezed lees) obtained by extracting sugar, molasses, etc. from the root (root mass) of beet, is a livestock feed such as dairy cows. In addition, as shown in Patent Documents 2 to 4, waste molasses, which is a residue after recovering sugar crystals from sugar solution in the sugar production process, is used as a raw material for ethanol production or yeast culture. Development has been made. Furthermore, betaine, a kind of amino acid contained in a trace amount in the root of beet, is isolated and purified and used as a food additive such as a seasoning and a water activity reducing agent for foods, and cosmetics. Oligosaccharides such as raffinose, which are contained in trace amounts in the roots and have the effect of increasing good intestinal bacteria such as bifidobacteria, have been isolated and purified and used as health supplements. In addition, beet stems and leaves (beet tops) are also used as livestock feed or are reused for maintaining and strengthening geopower as compost and green manure by being sown into field soil.

No. 2006-174796 2010-227074 2013-000091 Hei 10-136975

However, these uses are used for by-products resulting from beet sugar production, and do not directly lead to expanded applications using the roots of beet.
The root of the beet is edible when eaten raw because it has a strong ash juice and an unpleasant aftertaste that is described as earthy odor. The fact is that it is not widely used as a difficult food material.

Meanwhile, the importance of polyphenols as a nutritional element has now been raised. This polyphenol has effects such as antioxidative action, antiallergic action, anticancer action, anti-inflammatory action, blood circulation promotion, diabetes prevention, vasodilatation, and climacteric disorder alleviation. Examples of polyphenols having an action of suppressing hypertension include “apigenin” and “apiin”, which are contained in parsley and celery. In addition, “rutin” has an effect of suppressing hypertension and is contained in vegetables such as onion, lettuce, broccoli and pumpkin. “Kaempferol” is the same, and is included in leek, Japanese radish, and spinach. “Catechin” has an effect of suppressing hypertension, and “anthocyanin” contained in red wine and “sesamin” contained in sesame are also said to have an effect of suppressing hypertension.
In addition, with regard to blood flow adjustment and blood vessel dilation effects, it is said that “rutin” has the effect of protecting capillaries and preventing arteriosclerosis. “Kempferol” has the effect of regulating blood flow, “Chrysin” has the effect of dilating blood vessels, and “Hesperetin” is said to have a function of protecting capillaries similar to rutin.

However, since most of the polyphenols are water-soluble substances, they pass through the body faster. This polyphenol is said to have an effect in about 30 minutes after ingestion and is said to be excreted from the body after 3 hours. Therefore, supplementary intake of polyphenols at intervals of 3 hours that are excreted outside the body will cause continuous effects. For example, coffee polyphenols are contained twice as much as green tea, and it is said that if you drink about 5 cups of coffee a day, you can consume the polyphenols of the day.
Furthermore, although there is an announcement that an average of about 850 mg of polyphenol per day is ingested from a beverage, this beverage naturally contains an antioxidant added in order not to change the taste of the beverage. Therefore, the meaning is different from the fact that all took polyphenols from natural vegetables.

Then, this invention is made | formed in view of the said situation, Comprising: Providing the manufacturing method of the soft drink and alcoholic beverage which prevent the oxidizing action of a human body using the antioxidant acquired from natural vegetables is a subject. It is what.

The method for producing a soft drink according to the first aspect of the present invention comprises subjecting fresh beet to self-fermentation and adding to the predetermined amount of potable water an extract containing mainly polyphenols and tannin extracted from the fermented beet. was it also to the.

The method for producing a soft drink according to the invention of claim 2 is characterized in that a raw beet is self-fermented, and an extract based on total polyphenol and tannin extracted from the fermented beet obtained by the self-fermentation is used for drinking a predetermined amount of fruit juice or vegetable. also of a is added to the juice.

The method for producing a soft drink according to the invention of claim 3 is to self-ferment the raw beet, and add a predetermined amount of carbonated drink extracted from the total polyphenol and tannin extracted from the fermented beet. was it also to the.

  Here, the beet of claim 1 to claim 3 (scientific name: Beta vulgaris ssp. Vulgaris L.) is also known as sugar beet or sugar beet, and is a plant belonging to the genus Rhododendron, In the invention, the root part is used.

Moreover, the said self-fermentation of Claim 1 thru | or 3 is corruption by adjusting external environments, such as temperature, humidity, and time, without adding bacteria or additives, such as an enzyme. It is fermented and matured without causing it to dry or dry.
And in the extract extracted from the fermentation beet which carries out the above-mentioned self-fermentation, the fermentation beet which carries out self-fermentation may be extracted from the beet in fermentation, and may be extracted after fermentation is completed.

The method for producing an alcoholic beverage according to the invention of claim 4 is characterized in that the raw beet is self-fermented, and an extract containing as a main component total polyphenol and tannin extracted from the fermented beet obtained by the self-fermentation is added to a predetermined amount of alcoholic beverage. was it also to the.

  Here, the above-mentioned beet (scientific name: Beta vulgaris ssp. Vulgaris L.) is also known as sugar beet or sugar beet, and is a plant of the genus Rhododendron, and in the present invention, the root part is used.

In addition, the above-mentioned self-fermentation can be perished or dried by adjusting the external environment such as temperature, humidity and time without adding bacteria or additives such as enzymes. Without fermenting and aging.
And in the extract extracted from the fermentation beet which carries out the above-mentioned self-fermentation, the fermentation beet which carries out self-fermentation may be extracted from the beet in fermentation, and may be extracted after fermentation is completed.

  The fermented beet fermented and matured according to the invention of claim 1 is obtained by self-fermenting raw beet. Here, when the raw beet is placed at a temperature in the range of 55 ° C. to 90 ° C. in a controlled environment with a humidity in the range of 75% to 90%, the self-fermentation of the raw beet proceeds and is more than before the fermentation. A dark brown fermented beet with a soft, refreshing acidity and umami taste and almost no ash or earthy odor (beet smell) is obtained. Moreover, according to the fermented beet obtained by fermenting and aging the fermented beet in an environment of such a predetermined temperature and predetermined humidity, the total polyphenol content is 750 mg / 100 g or more at 30 times the raw beet, Tannin content becomes 650mg / 100g or more when it is 40 times or more of raw beet. As a precaution, it is said that 200 mg of coffee is contained in 100 ml and green tea contains 115 mg of polyphenol in 100 ml. However, coffee is 3.5 times or more and green tea is 6.5 times or more. Corresponding polyphenols have been detected, corresponding to 3.5 times that of red wine.

Thus, according to the fermentation beet according to the invention of claim 1, without adding additives such as specific microorganisms or enzymes, by self-fermentation to ferment and mature raw beet in an environment of a predetermined temperature and a predetermined humidity The flavor is softer than the raw beet before fermentation, and the content of total polyphenols such as tannin is increased. For this reason, it becomes easy to ingest edible as vegetables, and polyphenols such as tannin, which are useful components, can be efficiently ingested. Therefore, taking advantage of its almost tasteless and odorlessness, and expecting effects such as bioactivity and antioxidant power of total polyphenols such as tannin, it can be added to and blended with soft drinks, etc. It can be used during the manufacturing process, and the use of beats and the application can be expanded.
Because it is an addition of a total amount of polyphenol and tannin extracted from raw beet that is self-fermented to a predetermined amount of drinking water, it has a strong antioxidant effect that the drinking water is not oxidized Can do. Moreover, even the cell membrane that is most susceptible to the influence of active oxygen can exert its antioxidant action, and the active oxygen acts on cells and genes to suppress causes such as arteriosclerosis, cancer, and diabetes.
Moreover, even if it adds as a soft drink, the extract which has the total polyphenol extracted from the fermented beet which self-fermented the raw beet and the self-fermented and the tannin as a main component, it can be almost ignored in human taste. It is. And sweetness can also be supplemented with fructose and glucose.

  The fermentation beet according to the invention of claim 2 is produced by self-fermenting raw beet. Here, when the raw beet is placed at a temperature in the range of 55 ° C. to 90 ° C. in a controlled environment with a humidity in the range of 75% to 90%, the self-fermentation of the raw beet proceeds and is more than before the fermentation. A dark brown fermented fermented beet with a soft, refreshing acidity and umami taste and no ash or earthy odor (beet smell) is obtained. In addition, according to the fermented and matured fermented beet obtained by fermenting and ripening the raw beet in an environment of such a predetermined temperature and predetermined humidity, the total polyphenol content is 750 mg / 100 g or more at 30 times the raw beet. In addition, the tannin content is 650 mg / 100 g or more at 40 times or more of the raw beet. As a precaution, it is said that 200 mg of coffee is contained in 100 ml and green tea contains 115 mg of polyphenol in 100 ml. However, coffee is 3.5 times or more and green tea is 6.5 times or more. Corresponding polyphenols have been detected, corresponding to 3.5 times that of red wine.

Thus, according to the fermented beet according to the invention of claim 2, by adding the specific microorganisms, enzymes, and other additives, the self-fermentation that fermented and matured the raw beet in an environment of a predetermined temperature and a predetermined humidity. The flavor is softer than the raw beet before fermentation, and the content of total polyphenols such as tannin is increased. For this reason, it becomes easy to ingest edible as vegetables, and polyphenols such as tannin, which are useful components, can be efficiently ingested. Therefore, taking advantage of its almost tasteless and odorlessness, and expecting effects such as bioactivity and antioxidant power of total polyphenols such as tannin, it can be used by adding and blending into foods and drinks etc. It can be used during the manufacturing process, and the use of beats and the application can be expanded.
Because it is a solution that contains a total amount of polyphenol and tannin extracted from raw beet that is self-fermented and added to a predetermined amount of fruit drink or vegetable juice, it is a powerful anti-oxidant solution that does not oxidize fruit drink or vegetable juice. It can have an oxidizing action. Moreover, even the cell membrane that is most susceptible to the influence of active oxygen can exert its antioxidant action, and the active oxygen acts on cells and genes to suppress causes such as arteriosclerosis, cancer, and diabetes.
Moreover, even if it adds as a fruit drink or vegetable juice, the extract which has the total polyphenol extracted from the fermented beet which self-fermented the raw beet and the said self-fermented and tannin is added as a vegetable juice, it is almost The taste is not felt. And sweetness can also be supplemented with fructose and glucose.

  The fermentation beet according to the invention of claim 3 is produced by self-fermenting raw beet. Here, when the raw beet is placed at a temperature in the range of 55 ° C. to 90 ° C. in a controlled environment with a humidity in the range of 75% to 90%, the self-fermentation of the raw beet proceeds and is more than before the fermentation. A dark brown fermented beet with a soft, refreshing acidity and umami taste and no ash or earthy odor (beet smell) is obtained. Moreover, according to the fermented beet obtained by fermenting and ripening the raw beet in an environment of such a predetermined temperature and predetermined humidity, the total polyphenol content is 750 mg / 100 g or more at 30 times or more of the raw beet, Tannin content becomes 650mg / 100g or more when it is 40 times or more of raw beet. As a precaution, it is said that 200 mg of coffee is contained in 100 ml and green tea contains 115 mg of polyphenol in 100 ml. However, coffee is 3.5 times or more and green tea is 6.5 times or more. Corresponding polyphenols have been detected, corresponding to 3.5 times that of red wine.

Thus, according to the fermented beet according to the invention of claim 3, by adding the specific microorganisms and enzymes, the self-fermentation of fermenting and ripening the raw beet in an environment of a predetermined temperature and a predetermined humidity. The flavor is softer than the raw beet before fermentation, and the content of total polyphenols such as tannin is increased. For this reason, it becomes easy to ingest edible as vegetables, and polyphenols such as tannin, which are useful components, can be efficiently ingested. Therefore, taking advantage of its almost tasteless and odorlessness, and expecting effects such as physiological activity and antioxidant power by total polyphenols such as tannin, it can be used by adding and blending for drinking carbonated beverages etc. Can be used during the manufacturing process, and the use of beats and applications can be expanded.
A strong antioxidant effect that the drink of carbonated drink is not oxidized because the extract of the main polyphenol and tannin extracted from raw beet that has been self-fermented is added to drink a predetermined amount of carbonated drink Can be given. Moreover, even the cell membrane that is most susceptible to the influence of active oxygen can exert its antioxidant action, and the active oxygen acts on cells and genes to suppress causes such as arteriosclerosis, cancer, and diabetes.
Moreover, even if the extract of the main polyphenol and tannin extracted from the fermented beet made by self-fermenting raw beet is used as a drink for carbonated drinks, it almost feels to human taste. There is no taste. And sweetness can also be supplemented with fructose and glucose.

  The fermentation beet according to the invention of claim 4 is produced by self-fermenting raw beet. Here, when the raw beet is placed at a temperature in the range of 55 ° C. to 90 ° C. in a controlled environment with a humidity in the range of 75% to 90%, the self-fermentation of the raw beet proceeds and is more than before the fermentation. A dark brown fermented beet with a soft, refreshing acidity and umami taste and no ash or earthy odor (beet smell) is obtained. In addition, according to the fermented and matured fermented beet obtained by fermenting and ripening the raw beet in an environment of such a predetermined temperature and predetermined humidity, the total polyphenol content is 750 mg / 100 g or more at 30 times the raw beet. In addition, the tannin content is 650 mg / 100 g or more at 40 times or more of the raw beet. As a precaution, it is said that 200 mg of coffee is contained in 100 ml and green tea contains 115 mg of polyphenol in 100 ml. However, coffee is 3.5 times or more and green tea is 6.5 times or more. Corresponding polyphenols have been detected, corresponding to 3.5 times that of red wine.

Thus, according to the fermented and fermented beet according to the invention of claim 4, the raw beet is fermented and matured in an environment of a predetermined temperature and a predetermined humidity without adding additives such as specific microorganisms and enzymes. By self-fermentation, the flavor is softer than the raw beet before fermentation and the content of total polyphenols such as tannin is increased. For this reason, it becomes easy to ingest edible as vegetables, and polyphenols such as tannin, which are useful components, can be efficiently ingested. Therefore, taking advantage of its almost tasteless and odorlessness, and expecting effects such as bioactivity and antioxidant power of total polyphenols such as tannin, it can be used by adding and blending into alcoholic beverages etc. It can be used during the manufacturing process, and the use of beats and the application can be expanded.
Because it is a solution that contains a total amount of polyphenol and tannin extracted from raw beet that is self-fermented and added to a predetermined amount of fruit drink or vegetable juice, it has a strong antioxidant effect that alcoholic beverages are not oxidized. You can have it. Moreover, even the cell membrane that is most susceptible to the influence of active oxygen can exert its antioxidant action, and the active oxygen acts on cells and genes to suppress causes such as arteriosclerosis, cancer, and diabetes.
In addition, the extraction liquid based on total polyphenol and tannin extracted from the fermented beet made by self-fermenting the raw beet, even if it is added as an alcoholic beverage, has almost no human taste. It is. And sweetness can also be supplemented with fructose and glucose.

FIG. 1 is an overall system configuration diagram of a fermentation aging temperature chamber and its surroundings for producing a fermentation beet according to Embodiment 1 of the present invention. FIG. 2 is a flowchart of the entire program for producing the fermentation beet according to the first embodiment of the present invention. FIG. 3 is a flowchart of a soft drink program for producing the soft drink according to Embodiment 1 of the present invention.

The fermented and fermented beet used in the invention of a soft drink or an alcoholic beverage according to an embodiment of the present invention is produced by self-fermenting raw beet. In the process of using the fermented beet fermented and matured, not only the method for producing the extract of fermented beet, but also the method for producing a soft drink or alcoholic beverage from the fluid of the fermented beet, the soft drink or alcoholic beverage from the fermented beet powder There is a method of manufacturing.
Therefore, first, the fermentation beet manufactured by self-fermenting raw beet will be described.

  Here, in the raw beet to be self-fermented, the root part of the beet is used. Raw beet is a biennial plant that completes its life cycle in two years. In the first year, a large succulent root develops to form a storage root that becomes an energy storage place in the form of sucrose. Therefore, it can be used in the embodiment of the present invention whether it is harvested in the first year or harvested in the second year. In addition, the raw beet | brown to be self-fermented normally uses what was wash | cleaned after the harvest, Furthermore, in order to ferment and mature uniformly in a short period, you may use what was cut | disconnected moderately after the harvest.

  In addition, the self-fermentation has a temperature in the range of 55 ° C to 90 ° C, preferably in the range of 60 ° C to 85 ° C, more preferably in the range of 70 ° C to 80 ° C, and a humidity of 60% to 95%. Preferably, it is fermented and matured in an environment within the range of 65% to 95%, more preferably within the range of 70% to 95%.

When the temperature is lower than 55 ° C., the beet is not self-fermented but decays, and an unpleasant decay odor is generated or the shape becomes mud and cannot be used. On the other hand, if the temperature is higher than 90 ° C., the beet becomes a brown, hard, simply dried product and cannot be used, and the increase in the total polyphenol content such as tannin described later is small.
In addition, the environment in the range of 55 to 90 ° C. can be achieved, for example, by forming a specific temperature environment in the fermentation and aging thermostatic chamber 20 that can be set to a specific temperature condition.

On the other hand, when the humidity is lower than 60%, the beet tends to be dried, and the increase in the total polyphenol content such as tannin described later is small. On the other hand, when the humidity is higher than 95%, it tends to rot rather than self-fermentation.
In addition, it is achieved by forming a specific humidity environment in the fermentation aging temperature-controlled room 20 (refer FIG. 1) which can be set to specific humidity conditions, for example, in the environment where humidity is in the range of 60% to 95%. It is also possible to put the raw beet contained in a closed container into a fermentation aging constant temperature chamber 20 that can be set to a specific temperature condition, and use the moisture of the raw beet itself to use a specific humidity environment in the closed system. It can also be achieved by forming. In particular, beet is originally a vegetable with a high water content, and according to experimental studies by the present inventors, 55% by using raw beet with a water content in the range of 70 wt% to 80 wt%. It has been confirmed that it is possible to form an environment with a humidity within a range of 60% to 95% in a closed system when a temperature environment within a range of 0C to 90C is used.

  The period of self-fermentation is set according to the size or moisture content of beet crushed or cut, and is usually 25 to 35 days. Observe the color change state of beet during fermentation and ripening. Thus, the completion of self-fermentation is determined. Usually, a difference of 2 to 3 days occurs, but the period of self-fermentation is 25 to 35 days on average.

  Examples of the self-fermenting method include a method of fermenting and ripening raw beet put in a closed container in a fermentation aging constant temperature chamber 20 that can be set to a specific temperature condition (in this case, depending on the water content of the raw beet itself) It is possible to form a specific humidity environment in the closed system of the container), fermentation aging the raw beet put in an open tray etc. in the fermentation aging constant temperature chamber 20 that can be set to specific temperature and humidity conditions And the like.

Thus, when raw beets are placed in a controlled environment where the temperature is in the range of 55 ° C. to 90 ° C. and the humidity is in the range of 60% to 95%, the self-fermentation of the raw beets proceeds, and the raw beets before fermentation ripening It is softer than the raw beet before fermentation and ripening, but it is softer than the raw beet before fermentation and ripening. It is done.
And in the obtained fermented beet, refreshing acidity and umami taste increase, ash juice and earthy odor (beet smell) disappear, it becomes almost tasteless and odorless, and it is easy to take in food as a vegetable ingredient.

Further, the fermented beet thus obtained by self-fermenting the raw beetroot in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 60% to 95% has a total polyphenol content. It becomes 750 mg / 100g or more at 30 times or more of raw beet, and the tannin content becomes 650 mg / 100g or more at 40 times or more of raw beet. This seems to be because the glycosides in the raw beet were hydrolyzed by self-enzymes and microbial enzymes by self-fermentation.
Therefore, according to the fermented beet obtained by self-fermenting raw beet, the use expansion and the use expansion can be aimed at using the total polyphenol and tannin which are easy to be widely used as a food additive as an active ingredient. That is, since the content of total polyphenols such as tannin is high, it is not limited to use as soft drinks and alcoholic beverages, but as anti-oxidants and the like in anticipation of the antioxidant power of total polyphenols such as tannins. It is also possible to use it.

In addition, when the fermented beet obtained in this way is ingested for food, a physiologically active action such as the antioxidant action of total polyphenols such as tannin, for example, diabetes due to removal of active oxygen and prevention of cholesterol oxidation in the body, Expected to prevent lifestyle-related diseases such as hyperlipidemia and arteriosclerosis and cancer, reduce stress, suppress blood pressure, and recover from fatigue. In addition, the effect of diarrhea improvement by astringent action that stimulates the intestinal mucosa of tannin to tighten the intestine and the effect of halitosis prevention by deodorizing and deodorizing action of tannin can be expected. In addition, by using the obtained fermented beet for cosmetics etc. and applying it externally to the human body, it can be used to improve skin roughness, improve skin roughness, reduce spots and freckles, etc. The effect can also be expected. In particular, since the fermented beet obtained is a natural product having a total polyphenol content such as tannin increased by natural fermentation, it can be suitably used for addition to food or for external use.
In addition, in the fermented beet fermented and fermented, the tannin content is much higher than the raw beet before fermented, but the oysters such as gummy are less than the raw beet before fermented and almost ignored It can be edible as a vegetable ingredient than raw beets before fermentation and ripening.

Therefore, the fermented beet fermented and aged according to the present embodiment uses the flavor and texture as a vegetable food, and also expects a physiologically active action due to the antioxidant properties of total polyphenols such as tannins. Can be used as food and drink such as pickles, health supplements, for example, seasonings such as sauce, sauce, soy sauce, ketchup, miso, syrup, honey, jam, alcoholic beverages such as wine, sake, beer, Beverages, carbonated drinks, nutritional drinks, fruit / vegetable drinks, lactic acid drinks, soba (yakisoba, Japanese soba, Chinese soba, etc.), udon, spaghetti, ramen, harusame, gyoza skin, shumai skin, instant noodles, etc. Noodles, ice cream, ice sherbet, frozen ice confectionery such as shaved ice, rice cake, gum, chocolate, tablet confectionery, snack confectionery, biscuits, jelly, Reams, confectionery such as baked confectionery, processed fishery and livestock products such as ham and sausage, paste products such as koji, dairy products such as processed milk and fermented milk, salad oil, tempura oil, rapeseed oil, soybean oil, corn oil, sesame oil, Olive oil, lard, margarine, butter, mayonnaise, shortening, whipped cream, dressing and other fats and oils processed foods, flour, barley flour, rye flour, baking powder, rice flour and other doughs, soup, stew, curry roux, sprinkles, etc. It can be used by adding and blending with processed foods, retort foods, boiled fish, salads and other prepared foods, pickles, bread and other foods, cosmetics, pharmaceuticals, etc., and can increase the versatility of beets .
In addition, the form used for these foods and drinks is not particularly limited, and the food and drink is processed in a processed form such as soaking the fermented beet in seasonings or alcoholic beverages, heat drying or freeze drying, etc. It can also be used for goods.

As described above, in the present embodiment, without adding additives such as microorganisms and enzymes, the temperature is within a range of 55 ° C. to 90 ° C. and the humidity is within a range of 60% to 95%. The simple work of fermenting and ripening beets by self-fermentation increases the refreshing acidity and umami taste, eliminates ash and earthy odor (beet odor), and increases the total polyphenol content such as tannins that have antioxidant performance A fermented beet is obtained.
Therefore, according to the fermented beet fermented and fermented according to the present embodiment, it becomes easy to ingest edible vegetables as food ingredients, and it is possible to efficiently ingest total polyphenols such as tannin, which are useful components. Therefore, taking advantage of its almost tasteless and odorless characteristics and expecting the physiological activity of total polyphenols such as tannins, it can be used as food and drink, health supplements, etc., added to food and drink, cosmetics, pharmaceuticals, etc. It can be used by blending. Therefore, it is possible to expand the use of beats and expand the application, which can contribute to the improvement of the use value of beats.
Here, the fermented and fermented beet obtained in this way can be processed into an extract, a fluid, a powder, etc. in order to make it easier to use for foods and drinks, health supplements, pharmaceuticals and the like.

Moreover, the extract of the fermentation beet of the present embodiment includes, for example, a step of converting a fermentation beet fermented and matured into a fluid, a step of extracting from the obtained fluid using an extraction solvent, and a concentration of the extract. It is manufactured by the process to do.
Specifically, the process of making the fermentation beet fermented and matured into a fluid is performed by crushing the fermented beet fermented and fermented using a known means such as a mortar, minced machine, and mixer.
In the step of extracting the fermented beet using an extraction solvent, the extraction solvent is preferably water and / or a hydrophilic organic solvent, and more preferably extracted with water and then further extracted with a hydrophilic organic solvent. This is because the extraction efficiency of total polyphenols such as tannin can be increased. Extraction with an extraction solvent is, for example, a known means such as a blender or a mixer by adding warm water of 40 ° C to 80 ° C, preferably 40 ° C to 75 ° C, more preferably 45 ° C to 70 ° C to the fermentation beet fluid. The mixture is then stirred and extracted with cooling, and then cooled with cooling water, added with a hydrophilic organic solvent and mixed, and then centrifuged to remove insoluble matters. Water as the extraction solvent at this time is pure water, tap water, well water, mineral spring water, mineral water, hot spring water, spring water, fresh water, etc., and further purification, heating, sterilization, filtration, ion exchange, osmotic pressure. For example, purified water, hot water, ion exchanged water, physiological saline, phosphate buffer, phosphate buffered saline, etc. can be used. Moreover, the hydrophilic organic solvent as an extraction solvent should just be edible, for example, C1-C4 lower aliphatic alcohols, such as methanol, ethanol, propyl alcohol, isopropyl alcohol, butanol, Polyhydric alcohols such as 1,3-butylene glycol, propylene glycol and glycerin, lower aliphatic ketones such as acetone and methyl ethyl ketone, or mixtures thereof can be used. In addition, the amount of extraction solvent is preferably 1 to 10 times, more preferably 3 to 5 times the amount of fermentation beet fluid that has been fermented and aged as an extraction raw material.
Furthermore, the process of concentrating what was extracted in this way is performed by concentrating by vacuum concentration, for example, concentrating to 60 to 65% by mass of the dry residue.
By such a process, an extract of fermented beet that has been fermented and aged can be obtained, and the extract of fermented beet that has been fermented and fermented can have a higher content of polyphenols such as tannin than fermented beet.
And, in this way, the extract of fermented and matured fermented beet that is obtained by extracting the fermented beet of the fermented and aged fluid can be added to and blended with beverages and liquid foods, or can be soaked with meat, etc. It is suitable for doing. In particular, in embodiment of this invention, it added as an extract of the fermentation beet | ripening fermentation beet, and provided as a soft drink or alcoholic beverage.

Furthermore, the fermented beet powder that has been fermented and matured is produced, for example, by a step of drying the fermented beet and a step of grinding the dried one.
Specifically, the step of drying the fermented beets fermented and matured is performed at 50 ° C. to 85 ° C., preferably 60 ° C. to 75 ° C., more preferably 65 ° C. to 75 ° C. Or by lyophilization.
In addition, the step of pulverizing the dried product is performed using a known means such as a pin mill under the condition of an air conditioner while paying attention to moisture absorption, and after pulverization, a punching screen of 50 mesh to 100 mesh, preferably 60 mesh is used. It is desirable to carry out a sieving process.
By such a process, fermented beet powder is obtained, and the fermented beet powder obtained by fermentation and fermentation has a higher content of polyphenols such as tannin than fermented beet.
And, in this way, fermented beet powder that has been fermented and matured by drying and crushing fermented beet that has been fermented and fermented in this way is added to and blended with not only food and drink, but also health supplements and pharmaceuticals, etc. Is preferably used. In particular, in the embodiment of the present invention, fermentation beet fermented beet powder is added and used as a soft drink or an alcoholic drink.

  Thus, the fermentation beet fluid that has been fermented and matured by fermentation, the extract of the fermented beet that has been extracted from the fermented beet, and the fermented beet that has been fermented and fermented in powder form According to the powdered fermented beet, it is possible to efficiently ingest useful components such as tannin and polyphenol of fermented beet, and it can be used as food and drink such as seasonings, health supplements, and pharmaceuticals. It is easy to be added to and blended with products such as foods, pharmaceuticals, and cosmetics, and it is easy to use in the manufacturing process of products such as foods and drinks, making it easy to use fermented beets. it can. Therefore, the versatility of the fermentation beet can be enhanced and the application can be expanded.

  In particular, fermentation beet fermented and fermented beet fluid obtained by processing fermented beet, extract of fermented beet, and fermented beet powder have higher total polyphenol content such as tannin by self-fermentation. Therefore, it can be used as an antioxidant (reducing agent), antioxidant, and shelf-life improver by using the antioxidant power of total polyphenols such as tannins, as well as being used as a vegetable ingredient. It is. For example, livestock products such as meat, marine products such as fish, processed fishery and livestock products such as ham, bacon and sausage, fat and oil processed foods such as fish oil and vegetable oil, seasonings such as sauces and sauces, alcoholic beverages, soft drinks Used in foods and drinks such as carbonated drinks, nutrition drinks, vegetable / fruit drinks, lactic acid drinks, and other products such as pharmaceuticals, cosmetics, and chemicals, and used by adding during the manufacture of these products By doing so, oxidation of these products can be prevented and storage stability can be improved.

  Specifically, for example, the fermented beet or processed product thereof is brought into contact with the livestock product or marine product by immersing it in a fermented beet obtained by fermenting and ripening livestock products such as meat or marine products such as fish. Thus, the freshness of livestock products, fishery products, etc. can be maintained, and off-flavors, tastes, discoloration, etc. can be suppressed, and the storage stability of livestock products, fishery products, etc. can be improved. In such a case, in addition to preventing oxidation by the antioxidant power of polyphenols such as tannin, the antimicrobial action of tannin suppresses the growth of microorganisms and provides high storage stability. Furthermore, when pickled with fermented beets fermented and fermented or processed products thereof, the meat quality (taste) is tightened, and it has good elasticity and good taste and flavor. In particular, in the case of meat, it is possible to reduce dehydration shrinkage due to heat denaturation and improve the yield by heating. This seems to be because elution of ingredients such as livestock products and marine products is suppressed by binding tannins that are abundant in fermented beets fermented and fermented products to proteins in livestock products and marine products. It is.

  In addition, when vegetables such as potatoes, sweet potatoes, taros, root vegetables such as radish, turnips, carrots, etc. and lumps such as pumpkins are boiled and ripened in a liquid containing fermented beet or processed products thereof, It is possible to prevent boiling down. This is considered to be an effect of tannin contained in a large amount in fermented beets and processed products thereof. For this reason, using the tannin's anti-collapse effect, the fermented beet and its processed product are used in the process of producing processed foods for vegetables, such as being used for boiling water to boil vegetables as an anti-boiler. It is also possible.

In addition, since the content of tannin is increased by self-fermentation, it is mixed in the manufacturing process of raw materials and foods in the food processing process by utilizing the coagulation action that binds to and precipitates proteins and metals of tannin. It can also be used as an aggregating agent / removing agent / adsorbent for removing impurities such as proteins and heavy metal ions.
Furthermore, in addition to the antioxidant effect of total polyphenols such as tannin, the coagulant action of this tannin can be used to purify brewing water, improve brewing water, and improve flavor by aging. It can also be used for alcoholic beverage production. Moreover, it can also be used for confectionery, such as chewing gum, as a tooth | gear prevention agent of gum | gum using the coagulation action property of a tannin.
In addition, since tannin has a deodorizing and deodorizing effect, the fermented beet and its processed products are used in the food processing process to wash and immerse food, etc. It is also possible to plan.
In addition, fermented beets and processed products are blended into washing liquids and soaking liquids, and liquids containing fermented beets and processed products are washed or dipped into fruits and vegetables such as persimmons, wrinkles, persimmons, apples, pears and citrus fruits. Glossiness can be given to such fruit and vegetables by making it contact. This is considered to be an effect of tannin contained in a large amount in fermented beets and processed products thereof.
In addition, the use of fermented beets and processed foods with increased tannin content by self-fermentation in foods and food manufacturing processes can improve the moisturizing effect and viscoelasticity of foods due to the coagulation of tannins. The effect of improving food properties such as the effect and the drip prevention effect can be expected.

  It is also possible to use fermented beets and processed products thereof for livestock feed. When used for livestock feed, for example, shortening the fattening period of livestock, improving the milking rate, and improving the survival rate can be expected due to physiologically active effects such as the action of removing active oxygen by total polyphenols such as tannin. Furthermore, in livestock grown by feeding fermented beets and processed foods blended with them, the above-mentioned bioactive action of total polyphenols such as tannins can reduce fat accumulated in the abdominal cavity, meat with low cholesterol content, Production of meat with high commercial value such as elastic meat can also be expected.

In addition to its use in food and food production, it uses the antioxidant power (reducing power) of total polyphenols such as tannins to provide antioxidants, reducing agents, and rust inhibitors for pharmaceuticals, cosmetics, chemicals, etc. It is also possible to use as.
In addition, by using fermented beets and their processed products with increased total polyphenols content such as tannin by self-fermentation and applying them externally to the human body, the antioxidant properties (reducing properties) of total polyphenols such as tannins Also, effects such as skin beautifying effect, improvement of rough skin, reduction of spots and freckles can be expected.
Furthermore, by using the astringent action that contracts the tissues and blood vessels in the body due to the property of binding to the protein of tannin, stimulates the intestinal mucosa and tightens the intestine, the fermented beet and its processed products as astringents, It can also be used for pharmaceuticals such as hemostatic agents, paints, anti-diarrhea, fiber flocking, allergen sealants, detergent aids, and the like. In addition, by using fermented beets and processed products for hair preparations and cosmetics such as shampoos and rinses, the effect of tightening open pores and sebaceous glands, etc., due to the astringent action by tannin and the growth inhibition action of cells producing melanin, Expected to make pores less noticeable, antiperspirant effect, whitening effect, sun protection effect.
Furthermore, using the deodorizing / deodorizing action and antibacterial properties of tannins, fermented beets and processed products can be used as deodorants, deodorants, dentifrices, gargles, detergents, hand soaps, disinfectants, etc. Is possible.

  In addition, tannin is mainly used as an active ingredient, making use of the coagulant action that binds and precipitates proteins such as tannin and the high binding property with metals, fermenting beets and processed products, rust inhibitor, anticorrosive film Agents, metal surface treatment agents, cleaning agents, adhesives, viscosity regulators such as ceramics and clays, various metal ion precipitation agents (metal levitation agents from minerals, heavy metal adsorbents, etc.), waste water purification agents (drainage) Treatment agent), dyeing agent, paint, coating agent, waterproofing agent, softening agent, reinforcing agent, protein / heavy metal / alkaloid adsorption resin material, and tannin deodorizing / deodorizing action, deodorant, deodorant It can be used for various other purposes.

  In addition, when using fermented beet fluid, fermented beet extract, fermented beet powder for foods, health supplements, pharmaceuticals, etc., the form used is not limited to fluid, liquid, and powder. It can also be used in the form of granules, rods, tablets, preparations, etc., aqueous solutions, emulsions, capsules and the like. In any case, in the embodiment of the present invention, it was added in the same manner as the fermentation beet extract and used as a soft drink or an alcoholic drink.

  As described above, the fermented beet according to the present embodiment and the method for producing the fermented beet are self-fermented in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 60% to 95%. Thus, the total polyphenol content is 750 mg / 100 g or more at 30 times or more of raw beet, and the tannin content is 650 mg / 100 g or more at 40 or more times of raw beet.

  When this raw beet is placed in a controlled environment with a temperature within the range of 55 ° C. to 90 ° C. and a humidity within the range of 60% to 95%, the self-fermentation of the raw beet proceeds and is softer than before fermentation. A refreshing acidity and umami taste increase, and there is almost no ash juice or earthy odor (beet smell), and a dark brown fermentation beet is obtained. And in the fermented beet obtained by fermenting and ripening the raw beet in an environment of such a predetermined temperature and predetermined humidity, the total polyphenol content is 750 mg / 100 g or more at 30 times or more of the raw beet, and tannin The content is 650 mg / 100 g or more at 40 times or more of raw beets.

Here, when the temperature is lower than 55 ° C., rot progresses instead of self-fermentation in the beet, and an unpleasant rot odor is generated or the shape is lost to become mud and cannot be used for food. On the other hand, if the temperature is higher than 90 ° C., the beet becomes a brown, hard, simply dried product, which is unsuitable for edible use, and the increase in the total polyphenol content such as tannin is small.
Further, when the humidity is lower than 60%, the beet tends to dry, and the increase in the total polyphenol content such as tannin is small. On the other hand, when the humidity is higher than 95%, it tends to rot rather than self-fermentation.

  Therefore, according to the fermentation beet of this embodiment and its production method, self-fermentation increases the refreshing acidity and umami, almost eliminates lye and earthy odor (beet odor), and has tannin having antioxidation performance and the like. Since the total polyphenol content is increased, it becomes a fermented beet that is easy to eat as a food ingredient for vegetables and that can efficiently ingest total polyphenols such as tannin, which is a useful ingredient. Therefore, taking advantage of its flavor and texture and expecting bioactivity and antioxidant power of total polyphenols such as tannins, it can be used as food and drink, health supplements, etc. It can be added to, etc., and used. Therefore, it is possible to expand the use of beats and the applications.

  Moreover, the fluid of the fermentation beet of this Embodiment was obtained by carrying out the self-fermentation of a raw beet | beat in the environment where the temperature is within the range of 55 ° C to 90 ° C and the humidity is within the range of 60% to 95%. The fermented beet is crushed and mixed with a solvent to form a fluid. The method for producing a fermented beet fluid of the present embodiment has a temperature of 55 ° C. to 90 ° C. and humidity in the raw beet. Is a process of producing a fermented beet by self-fermenting in an environment within a range of 70% to 95%, and crushing the fermented beet or mixing a solvent to form a fluid. is there.

The self-fermentation has a temperature in the range of 55 ° C to 90 ° C, preferably in the range of 65 ° C to 85 ° C, more preferably in the range of 70 ° C to 80 ° C, and a humidity of 60% to 95%, preferably Is fermented and matured in an environment within the range of 65% to 90%, more preferably within the range of 70% to 90%.
Here, when the temperature is lower than 55 ° C., rot progresses instead of self-fermentation in the beet, and an unpleasant rot odor is generated or the shape is lost to become mud and cannot be used for food. On the other hand, if the temperature is higher than 90 ° C., the beet becomes a brown, hard, simply dried product, which is unsuitable for edible use, and the increase in the total polyphenol content such as tannin is small.
Further, when the humidity is lower than 60%, the beet tends to dry, and the increase in the total polyphenol content such as tannin is small. On the other hand, when the humidity is higher than 95%, it tends to rot rather than self-fermentation.
Therefore, according to this fermented beet, the content of tannin and total polyphenol is extremely high, and it can be suitably used for food and drinking. In particular, it can be provided as a soft drink or an alcoholic beverage to which the main component of fermentation beet fermented and matured is added.

  Therefore, according to the fermented beet fluid of this embodiment and the method for producing the fermented beet, by making the fermented beet into a fluid, polyphenols such as tannins of the fermented beet can be ingested efficiently, and there is fluidity. It can be easily added to and blended with products such as foods and drinks, and it is easy to use as foods such as seasonings. Furthermore, a concentrated liquid is made and used for foods and drinks such as soft drinks and alcoholic beverages. It will be easy. For this reason, the versatility of a fermentation beet can be improved and the further use expansion can be aimed at.

  Furthermore, the fermented beet extract of the present embodiment was obtained by self-fermenting raw beet in an environment where the temperature was in the range of 55 ° C to 90 ° C and the humidity was in the range of 60% to 95%. The fermented beet is crushed into a fluid form, extracted by adding an extraction solvent, concentrated, and the method for producing the fermented and fermented fermented beet extract of the present embodiment uses raw beet. A step of producing a fermented beet by self-fermentation in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 70% to 95%; a step of crushing the fermented beet into a fluid; Are extracted with an extraction solvent, and the extracted is concentrated.

  Or the extract of the fermentation beet of this Embodiment was obtained by carrying out the self-fermentation of the raw beet | beat in the environment where the temperature is within the range of 55 ° C to 90 ° C and the humidity is within the range of 60% to 95%. The fermented beet is in a softened state and is made into a fine fluid with a mixer, extracted, further fermented and concentrated, and taken out as an extract of the fermented beet fermented and fermented in this embodiment. Therefore, the process of producing the fermented beet by self-fermenting the raw beetroot in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 70% to 95%, and crushing the fermented beet into a fluid It comprises a step, a step of extracting a fermented beet extract from a fluid, and a step of concentrating the extract.

  Therefore, according to the extract of fermented beet fermented and fermented according to the present embodiment and the production method thereof, polyphenols such as tannin of fermented beet can be efficiently ingested by extracting the fermented beet into an extract. Moreover, it is liquid and can be easily added to and blended with products such as foods and drinks, and can be easily used in the production process of products such as foods and drinks. For this reason, the versatility of a fermentation beet can be improved and the further use expansion can be aimed at.

  Furthermore, the fermented beet extract of the present embodiment is a fermentation obtained by self-fermenting raw beet in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 60% to 95%. After the beet is fluidized, the fermented beet extract is extracted and concentrated. The method for producing the fermented beet extract of the present embodiment is characterized in that the raw beet has a temperature of 55 ° C. In the range of ˜90 ° C. and humidity in the range of 70% to 95%, the step of producing the fermented beet by self-fermentation, the step of crushing the fermented beet into the fluid, and the fluid with the extraction solvent An extraction step and a step of concentrating the extracted main components.

  Therefore, according to the extract of fermented beet fermented and fermented according to the present embodiment and the production method thereof, polyphenols such as tannin of fermented beet can be efficiently ingested by extracting the fermented beet into an extract. Moreover, it is liquid and can be easily added to and blended with products such as foods and beverages, and can be easily used in the production process of foods and beverages such as soft drinks and alcoholic beverages. For this reason, the versatility of a fermentation beet can be improved and the further use expansion can be aimed at.

In addition, the fermented beet powder of the present embodiment is a fermentation obtained by self-fermenting raw beet in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 60% to 95%. The beet is dried and pulverized, and the method for producing a fermented beet powder according to the present embodiment is such that the raw beet has a temperature in the range of 55 ° C to 90 ° C and a humidity in the range of 70% to 95%. It comprises a step of self-fermenting under the environment to produce a fermented beet, a step of drying the fermented beet, and a step of pulverizing the dried one.

  Therefore, according to the fermentation beet powder fermented and fermented according to the present embodiment and its production method, it is possible to efficiently ingest polyphenols such as tannin of the fermented beet by powdering the fermented beet fermented, It is in powder form and can be easily added to and blended with products such as foods and drinks, pharmaceuticals, and cosmetics. It is also easy to use as a health supplement, and it is also easy to use in the manufacturing process of products such as food and drink. It will be a thing. For this reason, the versatility of a fermentation beet can be improved and the further use expansion can be aimed at.

  By the way, according to experimental studies by the present inventors, it has been confirmed that daikon radish that looks similar to beet does not self-ferment even when placed in the above environment. It is considered that it can be self-fermented by placing it in an environment of a predetermined temperature and a predetermined humidity because it contains a large amount of sugar such as sucrose and monosaccharides that are accumulated in the form of sugar and do not require a saccharification process. . Therefore, in the fermentation beet of the present embodiment, without adding additives such as microorganisms and enzymes, the temperature is within the range of 55 ° C to 90 ° C, and the humidity is within the range of 75% to 90%. The total polyphenol content such as tannin having antioxidative performance can be increased by an inexpensive production cost and simple work of fermenting and ripening raw beet by self-fermentation.

[Embodiment]
First, the manufacturing method of the fermented beet extract concerning the form of this invention is demonstrated concretely using FIG.1 and FIG.2.
The fermentation and aging temperature chamber 20 is a room that is a temperature-controlled room that is 50 × 50 × 5 m in length, width, and height, and is provided with a necessary number of doors 21. A plurality of temperature sensors 1 and humidity sensors 2 for measuring the temperature of the fermentation and aging temperature chamber 20 are provided, and the temperature and humidity of the circulating air are measured. The temperature-controlled room heater 3 is a source of temperature energy. In this embodiment, a heating wire that is easy to control is used, but it may be LPG gas, natural gas, boiler, or the like. The temperature-controlled room humidifier 4 is a humidifier that generates water vapor using a heater whose temperature within the temperature-controlled room is within a predetermined range as a heat source.

The inside of the fermentation and aging constant temperature chamber 20 is controlled by the circulation fan 6 by a control device 10 including a personal computer so as to be maintained at a predetermined temperature and humidity. Therefore, the interior of the fermentation aging temperature chamber 20 is maintained at a predetermined temperature and a predetermined humidity.
However, since the fermentation aging temperature chamber 20 is in a sealed state, there is a high possibility that gas due to respiration and fermentation of living organisms is generated in the room, so that fermentation occurs immediately before a person enters the fermentation aging temperature chamber 20. Exhaust air is exhausted with a ventilator so as to sweep out the air in the aging chamber 20. The dehumidifier 7 normally controls the humidity by temperature control when the humidity in the fermentation aging temperature chamber 20 rises. However, when the temperature control becomes impossible within a predetermined range, the dehumidifier 7 is operated to perform fermentation. The humidity in the aging chamber 20 is reduced.

  The controller 10 is connected to a crusher 8 that crushes raw beets. This crusher 8 is a device in which a roller having irregularities is rotated, and a raw beet sandwiched between the crusher 8 is crushed into a lump having a maximum dimension of 5 to 10 cm or less, and the whole is subdivided so as to be simultaneously fermented. . Although the whole raw beet may be subdivided and cut into a fluid, it is preferable that the raw beet be subdivided with a stainless steel roller and fluidized in consideration of the efficiency and the deterioration of the blade to be cut. In addition, since the crusher 8, the mixer 9, and the centrifuge 11 are well-known apparatuses, description is simplified.

The mixer 9 can be used to subdivide the crushed raw beet by cutting or the like with a blade and a fin. The mixer 9 may be a machine that can be subdivided as long as it can be subdivided. In any case, any apparatus may be used as long as it is a fluidized liquid like a liquid in a state where the raw beet lump subdivided by a stainless steel roller is fermented and softened. The mixer 9 is used in this example because the raw beet is a lump of 5 to 10 cm or less, and when fermented around 5 days, the whole softens like a fluffy radish. The mixer 9 which can be made is used.

The centrifuge 11 separates moisture and fine particles by centrifugal force. When connecting a plurality of mechanical devices according to particles to a series as necessary, some of them are replaced with filters. May take.
In the present embodiment, the mixer 9 separates the fermented beet in the middle of crushed fermentation aging into a residue and a liquid, and the liquid is collected through several stages of filters.

  Next, in Step S1, for example, the root beet of raw beet that has been cultivated in Kato-gun, Hokkaido, harvested in December, naturally dried in the field for one to two weeks, and cut the root part of the raw beet is brushed. Wash with water and then dehydrate. In step S2, the crusher 7 is used to temporarily crush raw beats. In this temporary crushing, a maximum size of 5 to 10 cm or less is cut or cracked so as to allow uniform self-fermentation. The raw beet processed by the crusher 7 in step S3 is stored in the fermentation aging temperature chamber 20.

Step S4 thru | or step S8 performs temperature adjustment and humidity adjustment inside the fermentation ageing constant temperature chamber 20. FIG. If the set temperature of the fermentation and aging temperature chamber 20 is set to 60 ° C. or higher and 90 ° C. or lower, the temperature is increased or decreased in step S5 when the temperature is out of the range. Further, assuming that the set humidity of the fermentation and aging temperature chamber 20 is set to 70% or more and 95% or less, the humidity is increased or decreased in step S7 when outside the range. This state is continued for 4 to 6 days in step S8.
Specifically, when the set temperature of the fermentation aging temperature chamber 20 is out of the condition of 60 ° C. or more and 90 degrees or less in step S4 and step S5, the temperature is adjusted in step S5, and the set humidity of the fermentation aging temperature chamber 20 is When the condition of 70% or more and 95% or less is not satisfied, the humidity is adjusted in step S7.

  Usually, the fermentation beet which is fermenting and ripening in this state is softened in the shape of a soft radish. Here, the inside of the fermentation aging temperature chamber 20 is ventilated by the ventilation fan 5. The air in the fermentation and aging temperature chamber 20 is set as a normal air environment. The crushed raw beet which has been fermented and softened is taken out and subjected to secondary crushing in step S10. In this secondary crushing, the mixer 9 is used to cut it finely, and it is separated into a solid and a liquid through a centrifuge 11 in step S11. In the case of a solid, drinking water is supplied again as an extract in step S12. Tertiary crushing is performed by the mixer 9 in step S13.

  If it is determined in step S11 that it is a liquid, the liquid is extracted in step S14, and the liquid is extracted in step S15 in the fermentation and aging chamber 20 as described above. Perform humidity control for 7 to 10 days. And when the ripening is completed, it is stored in a predetermined tank in step S18, and the production of the fermented beet extract is completed.

The fermented beet thus obtained was subjected to component analysis (quantitative analysis), and the analysis results shown in Table 1 were obtained. In Table 1, as Comparative Example 1 for comparison, the results of component analysis (quantitative analysis) of raw beet before fermentation ripening are shown.
Here, in Table 1, the reduced pressure heating direct method (reduced pressure heating drying method) is a moisture quantitative analysis method, and is dried by heating at a temperature at which the measurement sample does not decompose under reduced pressure (for example, 40 ° C. to 100 ° C.). The water content was determined from the weight difference before and after drying.
In high-performance liquid chromatography (HPLC method), a sample to be measured is poured into a column, the liquid mobile phase is pressurized with a pump or the like, passed through the column, and the analyte is interacted with the stationary phase and the mobile phase (adsorption). , Distribution, ion exchange, size exclusion, etc.) and using high-performance separation and detection.
Furthermore, the foreign dennis method (Folin-Denis method) uses a reducing property of a phenolic hydroxyl group, and a blue-violet color generated by reducing a phosphotungstic acid and molybthenic acid in an alkaline solution from 700 nm to 700 nm This is a method for colorimetric determination at 770 nm. The amount of total polyphenol contained in the measurement sample is measured by adding a foreign solution to the measurement sample and measuring the subsequent blue-violet coloration by the phenolic hydroxyl group at 700 nm to 770 nm. And the amount of tannin.

  As shown in Table 1, in the raw beet of Comparative Example 1, sucrose (sucrose) was 18.5 g / 100 g, fructose (fructose) was 0.3 g / 100 g, and glucose (glucose) was 0.3 g / 100 g. On the other hand, in the fermentation beet of Example 1, sucrose (sucrose) is 0 g / 100 g, fructose (fructose) is 28.2 g / 100 g, and glucose (glucose) is 29.5 g / 100 g. Therefore, the raw beet (Comparative Example 1) was placed in a controlled environment within a temperature range of 70 ° C. to 80 ° C. and a humidity range of 70% to 90% for 30 days to 40 days. This shows that the raw beet has been self-fermented. That is, the decrease in sucrose is caused by hydrolysis by enzymes and utilization by microorganisms, and the increase in glucose (glucose) and fructose (fructose) is caused by hydrolysis of sucrose. It is believed that there is a raw beet that has been fermented and matured in the above environment.

And in the raw beet of Comparative Example 1, the moisture content is 74.5 g / 100 g, the total polyphenol content is 31 mg / 100 g, the tannin content is 21 mg / 100 g, and the catechin content is 0 mg / 100 g. In the fermentation ripening beet of Example 1, the water content is 7.3 g / 100 g, the total polyphenol content is 1200 mg / 100 g, the tannin content is 970 mg / 100 g, the catechin content is 2 mg / 100 g, and before fermentation ripening Compared to the raw beet (Comparative Example 1), the total polyphenol content was increased by about 40 times and the tannin content was increased by 48 times, although the water content was reduced to about 1/10. .
In particular, in the fermentation and ripening beet of Example 1, the content of sucrose (sucrose) is reduced to 1% by weight or less by self-fermentation, so that sufficient fermentation and ripening has been achieved, and the total polyphenol content And tannin content is a very high value.
Incidentally, total polyphenols such as tannin increased over time with the progress of fermentation ripening. Then, 28.2 g of fructose and 29.5 g of glucose in fermentation-ripened beet can supplement sweetness and eliminate or reduce the amount of sweetener.

Next, manufacture of a soft drink is demonstrated.
Here, although a soft drink is demonstrated, it becomes invention of alcoholic drink only by changing soft drink into alcoholic drink, and there is no difference in a basic process.
As shown in FIG. 3, in step S21, drinking water is pumped up, and even if there is no problem in water quality inspection, foreign matter may enter each time, so in step S22, the foreign matter is removed through various filters, In step S23, the fermented beet extract obtained in the steps S1 to S18 is mixed.

The fermented beet extract obtained in steps S1 to S18 prior to step S30 is guided to the heating step of step S31, and is heated to 90 ° C. or higher within a few minutes and diluted as necessary in step S32. And stirring is performed in step S33. Further, in step S34, the sample is conveyed to the mixing step in step S23 through a filter having a predetermined fineness.
Note that the routine from step S30 to step S34 may be based on a badge system.

In step S23, the fermented beet extract and drinking water are mixed, and in step S24, it is stirred. In step S25, the final filter is passed. The final process filter is used to confirm that no foreign matter is contained in the entire system. Canned, bottled, and bottled. In this process as well, the process from step S21 to step S26 can be a badge system.
In this way, a fresh beverage can be produced by adding the extracted liquid mainly composed of total polyphenol and tannin extracted from the fermented beet obtained by self-fermenting raw beet to the predetermined amount of drinking water. . And the amount of sweeteners can be reduced or reduced by supplementing sweetness with fructose (28.2 g) and glucose (29.5 g) of fermented and matured beet.

Similarly, just changing drinking water to fruit juice drinking or vegetable juice, the raw beet is self-fermented, and a predetermined amount of the extract containing the total polyphenol and tannin extracted from the fermented beet as a result of the self-fermentation. Soft drinks obtained by drinking fruit juice or adding to vegetable juice can also be obtained.
And just changing drinking water with various carbonated water, self-fermented raw beet, extract extracted from fermented beet made by self-fermented with the total polyphenols and tannin as the main component for drinking a predetermined amount of carbonated drink It can be set as the soft drink added.

In addition, just changing drinking water to an alcoholic beverage, self-fermented raw beet, and extracted from the fermented beet that is self-fermented with the total polyphenols and tannin as the main components into a predetermined amount of alcoholic beverage An alcoholic beverage obtained by adding can be produced.
In particular, since an extract containing, as main components, total polyphenols and tannin extracted from fermented beets that are self-fermented is used as an antioxidant, it becomes a natural food consisting of vegetables.

[Other embodiments]
[Example 1]
In order to correspond to the depth of the fermented and matured container to be stored, the root beet of the naturally dried raw beet is washed with water with a brush and cut appropriately to make it 2cm to 8cm square x 10cm in length, and dried in the shade. Excess water adhering at the time of washing was evaporated.

Next, after putting the raw beet treated in this way into a fermentation aging container, which is an aluminum sealed container, the container is sealed and fermented in a fermentation aging room constituted by a heat insulating wall. .
Specifically, using a hot air generator, the temperature of the fermentation aging temperature chamber 20 was set to 80 ° C., and temperature control was performed. First, raw beets were ripened and fermented for 5 days. At this time, the fermentation aging container containing the beet is in a closed system, so that the water evaporated from the beet is held in the fermentation aging container, and the humidity in the fermentation aging container is held in the range of 70% to 90%. The Five days later, the lid of the fermentation aging container accommodated in the fermentation aging chamber was opened, and the progress of fermentation aging was confirmed and the gas in the fermentation aging container was degassed. Refer to the change in color due to fermentation and ripening of beets. For beats with a slow progress of fermentation, 2cm to 3cm squares x long with appropriate cuts or cuts to ensure uniform fermentation to the center. The thickness was about 10 cm. And again, the fermentation aging container which accommodated the beet was sealed, the temperature of the fermentation aging constant temperature chamber 20 was set to 70 ° C., temperature control was performed, and the beet was ripened and fermented for 15 days. At this time, the fermentation ripening container containing the beet is used as a closed system, so that the water evaporated from the beet is held in the fermentation aging container, and the humidity in the fermentation aging container is held at 70% to 90%. . After 15 days, the lid of the fermentation aging container accommodated in the fermentation aging temperature chamber 20 was opened again, and the progress of the fermentation aging was confirmed and the gas in the fermentation aging container was degassed. And the fermentation aging container which accommodated the beet was sealed again, the temperature of the fermentation aging temperature chamber 20 was set to 70 degreeC, temperature management was performed, and the beet | ripening fermentation was carried out for 15 days. After 15 days, the fermentation and aging state was determined by the color of the beet, and those that were not uniformly fermented and aged were further aged and fermented for 5 days.
In this way, a raw beet was self-fermented for 35 days to 40 days in an environment where the temperature was in the range of 70 ° C. to 80 ° C. and the humidity was in the range of 70% to 90% to obtain a fermented beet.

Thus, in the fermentation beet obtained by fermenting and ripening raw beet by self-fermentation in a controlled environment where the temperature is in the range of 70 ° C. to 80 ° C. and the humidity is in the range of 70% to 90%, before fermentation ripening The shape whose size was smaller than that of the raw beet was not broken, and while maintaining the shape, it was softer than the raw beet before ripening and changed to blackish brown.
Compared with the raw beet before fermentation, this fermented beet is soft and can be eaten as it is. It has a refreshing acidity and umami taste, while it has almost no taste as it loses ash and earthy odor (beet odor). It became odorless.
In embodiment of this invention, liquid extraction was performed from the fermentation beet and it was used by step S23 of FIG. 3 as an extract of a fermentation beet.

Thus, without adding additives such as microorganisms and special enzymes, raw beets are produced by self-fermentation in an environment where the temperature is in the range of 70 ° C to 80 ° C and the humidity is in the range of 70% to 90%. By a simple work of fermenting and ripening, a fermented beet with an increased total polyphenol content such as catechins having antioxidant properties can be obtained.
And according to the fermented beet thus obtained, the self-fermentation is softer than the raw beet before fermentation, the refreshing sourness and umami increase, and the ash and earthy odor (beet odor) disappear and become almost tasteless and odorless. In addition, the content of total polyphenols such as tannin having antioxidant properties is increased.
For this reason, the fermented beet of the present Example 1 is easy to eat for consumption as a vegetable food, and can efficiently ingest total polyphenols such as tannin, which are useful components. Therefore, taking advantage of the characteristics that are almost tasteless and odorless, and expecting the bioactivity and antioxidant power of total polyphenols such as tannins, they are used as soft drinks or alcoholic beverages, food and drink, health supplements, etc. Or added to and blended with foods, drinks, cosmetics, and pharmaceuticals. Therefore, it is possible to expand the use of beats and the applications.

[Example 2]
The step of fluidizing the fermented beet was carried out by fluidizing the fermented beet obtained in Example 1 using the mixer. Subsequently, hot water at 50 ° C. is added to the fluid as an extraction solvent, and the mixture is extracted by stirring with a blender. After cooling to 20 ° C. with cooling water, ethanol for food additives is added as an extraction solvent and mixed. Furthermore, the process which extracts a paste-like fluid using an extraction solvent was performed by removing an insoluble matter with a centrifugal dehydrator. And what was extracted in this way was concentrated to a dry residue 60 mass%-65 mass% by vacuum concentration, the process which concentrates the extracted fermentation beet was implemented, and the extract of the fermentation beet was obtained. .
The extract of fermentation beet thus obtained was water-soluble, and the total polyphenol content such as tannin was higher than that of fermentation beet. And the fluid of the obtained fermented beet was almost tasteless and odorless without the beet-specific lye and earthy odor (beet odor).
Therefore, in the extract of fermented beet of Example 2, total polyphenols such as tannin can be efficiently ingested, and added to and blended with products such as soft drinks, alcoholic beverages, foods and drinks by being liquid. It is also easy to use in the manufacturing process of products such as food and drink. For this reason, the versatility of a fermentation beet can be improved and the further use expansion can be aimed at.
In embodiment of this invention, it used by step S23 of FIG. 3 as an extract of a fermentation beet.

[Example 3]
The fermentation beet obtained in Example 1 was put into the fermentation aging chamber 20, the temperature of the fermentation aging chamber 20 was set to 75 ° C., and the solid fermentation beet was dried by heating and drying for 30 days. . After drying, it was pulverized and subjected to a sieving treatment with a 60 mesh pass, whereby a step of pulverizing the dried fermentation beet was performed to obtain a powder of fermentation beet.
The fermented beet powder thus obtained was water-soluble, and the total polyphenol content such as tannin was higher than that of the fermented beet. And the fluid of the fermented beet obtained was free of beet-specific lye and earthy odor (beet odor). And also from the fermented beet powder obtained, the beet-specific lye and earthy odor (beet odor) disappeared.
Therefore, in the powder of fermented beet of Example 3, the total polyphenols such as tannin can be efficiently ingested, and since it is powdery, it can be easily added to and blended with products such as foods and drinks. It is easy to use as food and the like, and is also easy to use in the manufacturing process of products such as food and drink. For this reason, the versatility of a fermentation beet can be improved and the further use expansion can be aimed at.
In this embodiment, the fermented beet powder is mixed in step S23 of FIG.

  As described above, the fermented beet according to the above embodiment is a self-fermented raw beet. Here, when the raw beet is placed at a temperature in the range of 55 ° C. to 90 ° C. in a controlled environment with a humidity in the range of 75% to 90%, the self-fermentation of the raw beet will proceed, and before the fermentation A soft, refreshing acidity and umami taste increase and the ash and earthy odor (beet odor) disappear, and a dark brown fermentation beet that is almost tasteless and odorless is obtained. Moreover, according to the fermented beet obtained by fermenting and ripening the raw beet in an environment of such a predetermined temperature and predetermined humidity, the total polyphenol content is 750 mg / 100 g or more at 30 times or more of the raw beet, Tannin content becomes 650mg / 100g or more when it is 40 times or more of raw beet.

  In addition, according to the fermentation beet according to the above embodiment, the raw beetle before fermentation is fermented by self-fermentation in which the raw beet is fermented and matured in an environment of a predetermined temperature and a predetermined humidity without adding additives such as microorganisms and enzymes. It is softer than beets and almost tasteless and odorless, and the content of total polyphenols such as tannins is increased. For this reason, it becomes easy to ingest edible as vegetables, and polyphenols such as tannin, which are useful components, can be efficiently ingested. Therefore, in anticipation of effects such as bioactivity and antioxidant power of total polyphenols such as tannin, it can be added to and blended with foods and drinks, or used during the production process of foods and drinks, etc. Thus, it is possible to expand the use of beats and expand applications.

  According to the fermentation beet according to the above embodiment, the self-fermentation confirmed by the inventor has a temperature in the range of 55 ° C to 90 ° C, preferably in the range of 65 ° C to 85 ° C, more preferably 70 ° C. It is fermented and matured in an environment of -80 ° C and humidity of 60% to 95%, preferably 65% to 90%, more preferably 70% to 90%.

Here, when the temperature is lower than 55 ° C., rot progresses instead of self-fermentation in the beet, and an unpleasant rot odor is generated or the shape is lost to become mud and cannot be used for food. On the other hand, if the temperature is higher than 90 ° C., the beet becomes a brown, hard, simply dried product, which is unsuitable for edible use, and the increase in the total polyphenol content such as tannin is small.
Further, when the humidity is lower than 60%, the beet tends to dry, and the increase in the total polyphenol content such as tannin is small. On the other hand, when the humidity is higher than 95%, it tends to rot rather than self-fermentation.
Therefore, according to the fermentation beet concerning the said embodiment, it becomes a thing with extremely high content of a tannin and total polyphenol, and can be used conveniently also as edible.

The fermentation beet according to the above embodiment has a total polyphenol content of 30 times or more of raw beet by the self-fermentation.
The total polyphenol content of 30 times or more of the raw beet is a numerical value that takes into consideration that the whole raw beet is used and varies depending on the lot by the inventors' experiment.
Here, since the total polyphenol content of the raw beet is approximately 25 mg / 100 g to 40 mg / 100 g, the total polyphenol content of 30 times or more of the raw beet by self-fermentation is 750 mg / 100 g or more. It will contain total polyphenols. Since the total polyphenol content of vegetables and fruits is an average of 50 mg / 100 g and tea (sencha), which is generally considered to contain a lot of polyphenols, the total polyphenol content is about 205 mg / 100 ml. Therefore, in the fermented beet in which the total polyphenol content is 30 times or more of the raw beet, the total polyphenol content is extremely high, and high antioxidant power and the like due to the total polyphenol can be expected. Accordingly, it is possible to further expand the use of food.

The fermentation beet according to the above embodiment has a total polyphenol content of 750 mg / 100 g or more by the self-fermentation.
The total polyphenol content of 750 mg / 100 g or more is a numerical value in consideration of the fact that the whole raw beet is used and varies from lot to lot by the inventors' experiment.
Here, the total polyphenol content of raw vegetables and fruits is an average of 50 mg / 100 g, and the total polyphenol content of raw beets is 25 mg / 100 g to 40 mg / 100 g, and more generally contains a large amount of polyphenols. Even in tea (sencha), the total polyphenol content is 205 mg / 100 ml, so in the fermentation beet with a total polyphenol content of 750 mg / 100 g or more by self-fermentation, the total polyphenol content is extremely high, High antioxidative power due to total polyphenols can be expected. Therefore, it is possible to further expand the use of food.

The fermented beet according to the above embodiment has a tannin content of 40 times or more of raw beet by the self-fermentation.
Note that the tannin content of 40 times or more of the raw beet is a numerical value that takes into consideration that the whole raw beet is used and varies depending on the lot by the inventors' experiment.
Here, since the tannin content of raw beet is approximately 15 mg / 100 g to 30 mg / 100 g, what made the tannin content more than 40 times that of raw beet by self-fermentation is 600 mg / 100 g or more. It will contain tannin, and it can be expected to have high anti-oxidant power by tannin. Accordingly, it is possible to further expand the use of food. Further, it is possible to further expand the application by utilizing the coagulation action of tannin protein or metal.

The fermented beet according to the above embodiment has a tannin content of 600 mg / 100 g or more by the self-fermentation, and contains a large amount of tannin. Accordingly, it is possible to further expand the use of food. It is also possible to further expand applications by utilizing the coagulation activity of tannin protein or metal.
Note that the tannin content of 600 mg / 100 g or more is a numerical value that takes into account that the whole raw beet is used and varies depending on the lot by the inventors' experiment.

  The fermented beet according to the above embodiment has a sucrose content of 1% by weight or less by the self-fermentation and is sufficiently fermented. Therefore, the contents of tannin and total polyphenol are extremely high.

  According to the extract of the fermentation beet according to the above embodiment, the fermented beet according to the above embodiment is crushed into a fluid and then extracted and concentrated by adding an extraction solvent. In addition to being able to efficiently ingest polyphenols, etc., it is liquid and can be easily added to and blended with products such as foods and drinks, and can be easily used in the production process of products such as foods and drinks. Therefore, the versatility of the fermentation beet can be enhanced and the application can be expanded, and the fermentation beet can be easily ingested.

In the method for producing a fermented beet extract according to the above embodiment, raw beet is self-fermented in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 60% to 95%. .
In addition, considering that the raw beet was self-fermented in an environment where the temperature was in the range of 55 ° C to 90 ° C and the humidity was in the range of 60% to 95%, it was considered that there was a change depending on the lot according to the experiment by the inventors. It is a numerical value.
When raw beets are placed in a controlled environment with a temperature within the range of 55 ° C to 90 ° C and a humidity within the range of 60% to 95%, the self-fermentation of the raw beets progresses and is softer and fresher than before the fermentation. A dark brown fermented beet that has no sour and earthy odor (beet odor) due to increased sourness and umami taste is obtained. And in the fermented beet obtained by fermenting and ripening the raw beet in an environment of such a predetermined temperature and predetermined humidity, the total polyphenol content is 750 mg / 100 g or more at 30 times or more of the raw beet, and tannin The content is 650 mg / 100 g or more at 40 times or more of raw beets.

Thus, according to the method for producing a fermented beet extract according to the above-described embodiment, raw beets are fermented and matured in an environment of a predetermined temperature and a predetermined humidity without adding additives such as microorganisms and enzymes. The self-fermentation gives a fermented beet that is softer than the raw beet before fermentation and has an increased content of total polyphenols such as tannin, which is a physiologically active ingredient. For this reason, the obtained fermented beet is easily edible as a vegetable and enables efficient intake of total polyphenols such as tannin, which is a useful component. Therefore, the fermented beet obtained is added to and blended with foods and drinks, etc., taking advantage of its flavor and texture, and expecting effects such as bioactivity and antioxidant power of total polyphenols such as tannins. It can be used or used during the manufacturing process of food and drink, etc., so that the use of beats and the application can be expanded.
In particular, the content of tannin and total polyphenols is extremely high and suitable for food use by self-fermentation in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 60% to 95%. A fermented beet that can be used for the above is obtained.

The method for producing a fermented beet extract according to the above embodiment is such that the total polyphenol content of the fermented beet is 30 times or more that of raw beet by the self-fermentation.
In addition, the total polyphenol content of fermented beet is 30 times or more of raw beet is a numerical value that takes into account that the whole raw beet is used and varies depending on the lot by the inventors' experiment.
Here, since the total polyphenol content of the raw beet is approximately 25 mg / 100 g to 40 mg / 100 g, the total polyphenol content of the fermented beet is 30 times or more of the raw beet by self-fermentation is 750 mg. / 100g or more of total polyphenols. Since the total polyphenol content of vegetables and fruits is an average of 50 mg / 100 g and tea (sencha), which is generally considered to contain a lot of polyphenols, the total polyphenol content is about 205 mg / 100 ml. Therefore, in the fermented beet in which the total polyphenol content is 30 times or more of the raw beet, the total polyphenol content is extremely high, and high antioxidant power and the like due to the total polyphenol can be expected. Therefore, it is possible to further expand the use of the fermented beet according to the above embodiment to foods.

In the method for producing a fermented beet extract according to the above embodiment, the total polyphenol content is set to 750 mg / 100 g or more by the self-fermentation.
The total polyphenol content of 750 mg / 100 g or more is a numerical value in consideration of the fact that the whole raw beet is used and varies from lot to lot by the inventors' experiment.
Here, the total polyphenol content of raw vegetables and fruits is an average of 50 mg / 100 g, and the total polyphenol content of raw beets is 25 mg / 100 g to 40 mg / 100 g, and more generally contains a large amount of polyphenols. Even in tea (sencha), the total polyphenol content is 205 mg / 100 ml, so in the fermentation beet with a total polyphenol content of 750 mg / 100 g or more by self-fermentation, the total polyphenol content is extremely high, High antioxidative power due to total polyphenols can be expected. Therefore, it is possible to further expand the use of fermented beet to foods.

The manufacturing method of the fermented beet extract concerning the said embodiment makes the tannin content 40 times or more of raw beet by the said self-fermentation.
In addition, the tannin content by self-fermentation is 40 times or more of the raw beet is a numerical value that takes into account that the whole raw beet is used and changes depending on the lot by the inventors' experiment.
Here, since the tannin content of raw beet is approximately 15 mg / 100 g to 30 mg / 100 g, what made the tannin content more than 40 times that of raw beet by self-fermentation is 600 mg / 100 g or more. It will contain tannin, and it can be expected to have high anti-oxidant power by tannin. Accordingly, it is possible to further expand the use of fermented beet for foods. Further, it is possible to further expand the application by utilizing the coagulation action of tannin protein or metal.

  The method for producing a fermented beet extract according to the above embodiment has a tannin content of 650 mg / 100 g or more by self-fermentation, and contains a large amount of tannin. Etc. can be expected. Accordingly, it is possible to further expand the use of food. It is also possible to further expand applications by utilizing the coagulation activity of tannin protein or metal.

  According to the method for producing a fermented beet extract according to the above embodiment, the content of sucrose (sucrose) is set to 1% by weight or less by the self-fermentation. A fermented beet with a very high total polyphenol content is obtained.

The method for producing a fermented beet extract according to the above embodiment produces a fermented beet by allowing the raw beet to self-ferment in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 60% to 95%. A step of crushing the fermentation beet into a fluid, a step of extracting the fluid with an extraction solvent, and a step of concentrating the extracted one.
It should be noted that producing a fermented beet by subjecting the raw beet to self-fermentation in an environment where the temperature is in the range of 55 ° C. to 90 ° C. and the humidity is in the range of 60% to 95%, It is a numerical value that takes into account that there are uneven temperature and humidity depending on the lot, using the whole.

When raw beets are placed in a controlled environment with a temperature within the range of 55 ° C to 90 ° C and a humidity within the range of 60% to 95%, the self-fermentation of the raw beets progresses and is softer and fresher than before the fermentation. A dark brown fermented beet that has no sour and earthy odor (beet odor) due to increased sourness and umami taste is obtained. In addition, in fermented beets obtained by fermenting and ripening raw beets in an environment of such a predetermined temperature and predetermined humidity, the total polyphenol content is 750 mg / 100 g or more at 30 times or more of raw beets. The content is 650 mg / 100 g or more at 40 times or more of raw beets.
Here, when the temperature is lower than 55 ° C., rot progresses instead of self-fermentation in the beet, and an unpleasant rot odor is generated or the shape is lost to become mud and cannot be used for food. On the other hand, if the temperature is higher than 90 ° C., the beet becomes a brown, hard, simply dried product, which is unsuitable for edible use, and the increase in the total polyphenol content such as tannin is small.
Further, when the humidity is lower than 60%, the beet tends to dry, and the increase in the total polyphenol content such as tannin is small. On the other hand, when the humidity is higher than 95%, it tends to rot rather than self-fermentation.
Therefore, the content of total polyphenols such as tannin is extremely high and efficient ingestion by self-fermentation in an environment where the temperature is in the range of 55 ° C to 90 ° C and the humidity is in the range of 60% to 95%. In addition, a fermented beet can be obtained which can be used suitably for food.

And the extract obtained by extracting the fermented beet thus obtained can efficiently ingest polyphenols such as tannins of fermented beet and is also liquid and added to products such as food and drink -It is easy to mix and easy to use in the manufacturing process of products such as food and drink.
Therefore, according to the method for producing a fermented beet extract according to the above embodiment, the fermented beet extract is highly versatile and facilitates efficient ingestion of fermented beet and polyphenols such as tannin in the fermented beet. Can be obtained.

The fermentation beet fluid production method, fermentation beet extract production method, and fermentation beet powder production method according to the above embodiment are fermented by the self-fermentation in the step of producing the fermentation beet extract. The total polyphenol content of beet is 750 mg / 100 g or more.
In addition, the total polyphenol content of fermented beet is 750 mg / 100 g or more is a numerical value that takes into consideration that the whole raw beet is used and changes depending on the lot by the inventors' experiment.
Here, the total polyphenol content of raw vegetables and fruits is an average of 50 mg / 100 g, and the total polyphenol content of raw beets is 25 mg / 100 g to 40 mg / 100 g, and more generally contains a large amount of polyphenols. Since the total polyphenol content in tea (sencha) is 205 mg / 100 ml, fermented beets obtained by processing fermentation beet with a total polyphenol content of 750 mg / 100 g or more into a fluid form by self-fermentation, In the extract obtained by extracting the fermentation beet and the powder of the fermentation beet obtained by processing the fermentation beet into a powder form, the total polyphenol content is extremely high, and a high antioxidant power due to the total polyphenol can be expected. It is possible to further expand the use of the fermented beet according to the above embodiment to foods.

Fermented beet fluid manufacturing method, fermented beet extract manufacturing method, fermented beet powder manufacturing method, fermented beet tannin content in the step of manufacturing the fermented beet The amount is over 40 times the raw beat.
In addition, the tannin content of fermentation beet is 40 times or more of raw beet is a numerical value that takes into account that the whole raw beet is used and changes depending on the lot by the inventors' experiment.
Here, since the tannin content of raw beets is approximately 15 mg / 100 g to 30 mg / 100 g, fermented beets with a tannin content of 40 times or more of raw beets by self-fermentation are as many as 600 mg / 100 g or more. In the fermented beet that processed the fermented beet into a fluid form, the extract obtained by extracting the fermented beet, and the fermented beet powder processed from the fermented beet into a powder In addition, high anti-oxidant power by tannin can be expected. Accordingly, it is possible to further expand the use of fermented beet for foods. Further, it is possible to further expand the application by utilizing the coagulation action of tannin protein or metal.

  The method for producing a fermented beet extract according to the above embodiment and the method for producing a fermented beet powder have a content of sucrose (sucrose) in the fermented beet by the self-fermentation in the step of producing the fermented beet. It is set to not more than% by weight, and is sufficiently fermented and matured in the fermentation beet. Therefore, a fermented beet extract and a fermented beet powder having an extremely high total polyphenol content such as tannin are obtained.

In addition, 28.2 g of fructose and 29.5 g of glucose in fermentation-ripened beet can supplement the sweetness and eliminate or reduce the amount of sweetener.
The numerical values given in the embodiments and examples of the present invention are not all critical values, and certain numerical values indicate preferred values suitable for implementation, so the numerical values are slightly changed. However, it does not deny the implementation.

Claims (4)

Without adding specific microorganisms or enzymes, the raw beet is self-fermented within the temperature range of 55 ° C to 90 ° C and the humidity within the range of 60% to 95%, and the fermented beet obtained by the self-fermentation is crushed. A method for producing a soft drink , characterized in that an extract containing a total polyphenol and tannin extracted from the fermentation beet by adding an extraction solvent to a fluid is added to a predetermined amount of drinking water . Without adding specific microorganisms or enzymes, the raw beet is self-fermented within the temperature range of 55 ° C to 90 ° C and the humidity within the range of 60% to 95%, and the fermented beet obtained by the self-fermentation is crushed. A soft drink characterized by adding an extract containing a total polyphenol and tannin extracted from the fermented beet by adding an extraction solvent to a predetermined amount of fruit drink or vegetable juice . Production method. Without adding specific microorganisms or enzymes, the raw beet is self-fermented within the temperature range of 55 ° C to 90 ° C and the humidity within the range of 60% to 95%, and the fermented beet obtained by the self-fermentation is crushed. A method for producing a soft drink , characterized in that an extract containing a total polyphenol and tannin extracted from the fermentation beet by adding an extraction solvent to a predetermined amount of carbonated drink after adding an extraction solvent . Without adding specific microorganisms or enzymes, the raw beet is self-fermented within the temperature range of 55 ° C to 90 ° C and the humidity within the range of 60% to 95%, and the fermented beet obtained by the self-fermentation is crushed. A method for producing an alcoholic beverage comprising adding an extraction solvent and adding an extraction liquid mainly composed of total polyphenol and tannin extracted from the fermentation beet to a predetermined amount of an alcoholic beverage .

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