JP7330160B2 - 黒菊芋ゼリー状物質の製造方法 - Google Patents
黒菊芋ゼリー状物質の製造方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
ここで、黒菊芋ゼリー状物資とは、天然の菊芋を原料として所定の温度で熟成し所定期間放置して出来た自然の物質であり、ゼリーのような形態の自然物質をいう。
そこで、本発明ではこれらの課題を解決し、長期間保存でき菊芋商品として食べることが出来る、天然発酵食品を得るための基礎となる黒菊芋ゼリー状物質の製造方法を提供することを目的とする。
該第1段階で作られた黒菊芋エキスと該黒菊芋エキス中に分散する菊芋自体を取り出して黒菊芋とする第2段階と、
該黒菊芋を10日~20日間乾燥させて第1のゼリー状物質を作る第3段階と、
該第3段階を経て乾燥させた前記第1のゼリー状物資を、温度30℃で3日~4日間天然発酵熟成させた後、さらに4日~7日間乾燥させた第2のゼリー状物資を作る第4段階と、
を有することを特徴とする。
かかる製造工程で得たゼリー状物質を利用することにより黒菊芋酵母茶、黒菊芋天然発酵醤油、黒菊芋天然発酵味噌、黒菊芋天然発酵コチュジャン、黒菊芋天然発酵酢、黒菊芋天然発酵酒、黒菊芋天然発酵飲料水など、多種多様な発酵製品の製造が可能となる。
本発明は、図1に示すようにまず菊芋を洗う→菊芋を熟成(14日から20日間)(60℃~70℃)→自然放置 黒菊芋エキス 第1段階→エキスと分離して取り出す→黒菊芋 第2段階→さらに、かかる黒菊芋を干す(10日から20日間)→黒菊芋ゼリー(第1のゼリー状物質) 第3段階→黒菊芋(温度30℃で3日から4日間)天然発酵熟成→該黒菊芋を干す(4日から7日間)→黒菊芋天然酵母ゼリー(第2のゼリー状物質)とする黒菊芋ゼリー状物質の製造方法である。
第2段階の黒菊芋は、純粋な黒菊芋を原料とし、高い栄養価を維持することができる。
第3段階の黒菊芋ゼリー(第1のゼリー状物質)は、純粋な菊芋を原料にして栄養価を高め、保存しやすく、防腐剤は必要なく、とてもおいしい天然ゼリー状物質となる。
第4段階の黒菊芋天然酵母ゼリー(第2のゼリー状物質)は、第3段階で開発した黒菊芋ゼリー(第1のゼリー状物質)を特別に熟成天然発酵させ、酵母の入っているゼリー状物質を製造し、新しい発酵食品として既存の納豆、乳酸菌の入っているヨーグルト、醤油、味噌、コチュジャン、酢、酒など様々な製品を作ることができる。
Claims (1)
- 天然の菊芋を原料としてまず洗い、該菊芋を温度60℃~70℃で14日~20日間熟成させて後、自然放置して黒菊芋エキスを作る第1段階と、
該第1段階で作られた黒菊芋エキスと該黒菊芋エキス中に分散する菊芋自体を取り出して黒菊芋とする第2段階と、
該黒菊芋を10日~20日間乾燥させて第1のゼリー状物質を作る第3段階と、
該第3段階を経て乾燥させた前記第1のゼリー状物質を、温度30℃で3日~4日間天然発酵熟成させた後、さらに4日~7日間乾燥させた第2のゼリー状物質を作る第4段階と、
を有することを特徴とする黒菊芋ゼリー状物質の製造方法。
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KR1020200082363A KR102585833B1 (ko) | 2020-07-03 | 2020-07-03 | 흑돼지감자 천연 발효 젤리의 제조 방법 |
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JP2022013558A JP2022013558A (ja) | 2022-01-18 |
JP7330160B2 true JP7330160B2 (ja) | 2023-08-21 |
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