JPH03277247A - Preparation of edible raw material using ginseng - Google Patents

Abstract

PURPOSE:To obtain a food raw material having excellent flavor without losing active ingredient of ginseng by fermenting a pre-treated material of ginseng with a lactic bacterium with keeping at a specific pH value. CONSTITUTION:A lactic bacterium is inoculated to a substrate containing crushed material, ground material or extracted material of ginseng and fermented with keeping at >=4.0, preferably >=4.5pH. As the ginseng, Panax ginseng, Panax quinquefolium, Acanthopanax senticosus, Panax japonicum or Panax notoginseng, etc., is utilized. As the lactic bacterium, a lactic bacterium used in food such as yogurt, cheese or pickles is utilizable. In the fermentation, hardly soluble alkaline agent such as calcium carbonate or a buffer is previously added to a treated material of ginseng, or an alkaline solution is occasionally dripped according to proceeding of fermentation to keep pH at >=4.0.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention aims to improve the flavor of medicated engine by fermenting it with lactic acid bacteria, without damaging its active ingredients. Used when used as a material.

Conventional technology Medicinal engines such as Otane engine, American engine, and Eleuthero are known for their health tonic and stomach-boosting effects, and have been widely used for medicinal purposes since ancient times. It is also known that its main active ingredients are saponins including various gin heptansides.

Medicinal engine is used as an ingredient in medicinal dishes in China and Korea, or it has a unique bitter taste.
Moreover, since it has a muddy odor, the amount of use is severely limited when used in foods, and if a little too much is used, the flavor will be poor. Therefore, it is rarely used as a normal edible material.

Yogurt (Japanese Unexamined Patent Publication No. 63-216432) is known as a fermented food using a medicinal engine. This is made by crushing medicated engine juice with water and removing the solid content, and then fermenting it directly or by adding sugar or dairy products, inoculating lactic acid bacteria, and fermenting it. be. Note that fermenting medicinal engines and using them as ingredients for other foods has not been done in the past.

Problems to be Solved by the Invention According to the knowledge obtained by the inventors of the present invention, as can be seen in the comparative test examples, when lactic acid bacteria are added to the medicinal engine component and fermented, the pH decreases as the fermentation progresses. The pH is usually 3.7 or lower, and may be lower than 3.5 if fermented nutritional components such as sugar are added. At such a low pH, a decrease in ginsside, which is effective +1, is observed, and when the pH falls below 3.0, no ginsside is present at all.

This invention aims to improve the flavor of medicinal engines by fermenting them with lactic acid bacteria without damaging their active ingredients.

The purpose of this is to provide an edible material that contains a high level of the active ingredient of medicinal engine and has an excellent flavor.It also aims to provide a food that contains the active ingredient of medicinal engine and has a good flavor.

Means for Solving the Problems The inventor of the present invention discovered that ginsicide, which is an active ingredient in medicinal engines, is relatively stable up to pH 4.0;
It was discovered that this decreases when the pH is lower than 3.8, and this invention was completed.

In this invention, lactic acid bacteria are inoculated into crushed, ground, or extracts of medicinal engines, or substrates containing these, and fermented while maintaining the pH at 4.0 or higher, preferably at 4.5 or higher, to produce an edible material. be.

As a medicinal engine, Araliaceae plants such as Otane engine, American engine, Eleuthero, Chikusetsu engine, Sanshichi engine, especially PanaX genus, Eleutheroc
plants belonging to the genus Gynura, or tissue cultures of these plants are used.

In addition, the parts used are usually the stems of Eleuthero, and the roots of other medicinal engines such as Otane engine and American engine, but the parts used are not limited to these (although other parts containing saponins may also be used). Furthermore, these medicinal engines can be used in any desired state, such as fresh or dried.

Before being fermented, the medicinal engine is first crushed, ground or extracted.

For crushing or grinding, the medicinal engine may be processed directly, but it is better to do so after adding water.

In other words, the medicated engine is shredded with a food cutter, water is added to the mixture in an amount of 50 to 400% of its weight, and the mixture is crushed using a mixer or other known crusher. Process by grinding or other methods.

Extraction is carried out by adding an appropriate amount of water to the shredded, crushed or ground medicinal engine depending on the purpose of use. Alternatively, after extraction with a solvent such as an aqueous alcohol solution, the solvent may be removed by vacuum concentration or the like to create a state in which lactic acid bacteria can propagate.

Next, lactic acid bacteria are inoculated into a medicinal engine-treated product such as a crushed product, a ground product, or an extract of medicinal carrots, and fermentation is performed. At this time, any lactic acid bacteria can be used as desired, such as lactic acid bacteria used in foods such as yogurt, cheese, and pickles.

Note that food materials such as crushed vegetables and fruits, juices, dairy products, teas, coffee, cocoa, sugars, etc. may be added to the medicated engine-treated product before fermentation.

Furthermore, in order to remove bacteria from the medicinal engine and ensure smooth fermentation, it is desirable to perform sterilization treatment such as heat sterilization before inoculating lactic acid bacteria.

Fermentation is carried out by adding a poorly soluble alkaline agent such as carbonic acid to the medicinal engine in advance, adding a buffer, or occasionally dropping an alkaline solution as the fermentation progresses to remove the acid produced by fermentation. neutralizes p
Make sure that H does not fall below 4.0. However, if fermentation is continued at a pH close to 40, a slight increase in fermentation may cause an unexpected drop in pH, leading to a decrease in active ingredients. It is desirable to do so. Further, when the pH decreases due to fermentation and reaches around 4.3, fermentation may be stopped to prevent the pH from dropping below 40.

In addition, if necessary, sugar,
Fermentation may be performed after adding fermentation nutrients such as amino acids, vitamins, and minerals.

Fermentation can be carried out at a temperature range that allows the lactic acid bacteria used to grow, and this is effective in improving the flavor of medicinal engines. Specifically, it is preferable to carry out the reaction at a temperature in the range of 25 to 40°C, around the optimum growth temperature of each lactic acid bacterium, or about 5°C lower than that.

In addition, it is preferable to carry out the fermentation while standing still or with gentle stirring. Fermenting while stirring strongly is not preferable because it suppresses the production of lactic acid and sometimes produces an off-odor due to abnormal fermentation.

When fermentation is performed without adding sugar or other fermentation nutrient sources, a sufficient effect on flavor improvement can be obtained even if the fermentation is terminated when the sugar derived from the raw material is completely consumed.

However, when fermenting by adding a fermentation nutrient source such as sugar, for example, inoculating about 10 parts/9 of bacteria and 10"/9
Fermentation should be stopped when the cells have grown to a certain level or when about 0.4% lactic acid is produced in the culture solution. However, the flavor is improved even before that point, and as a result, even if the fermentation progresses, there is no negative effect on the flavor, so it is possible to stop the fermentation at any stage if desired.

The medicated engine-treated product fermented by lactic acid bacteria in this manner has no bitterness and no unpleasant odor such as muddy odor, making it an edible material with excellent flavor.

Effects of the Invention As shown in Examples 1 to 15, the fermented medicinal engine treated according to the present invention had a better flavor (and became more desirable) than the unfermented medicinal engine. Therefore, for example, Used as an ingredient in the production of beverages such as juices, drinks, and nectars, frozen desserts such as sherbet and popsicles, confectionery such as candies, jellies, and baked goods, and foods such as soups, amazake, miso, and Seiri foods. can.

Moreover, by using the fermented product as it is, it contains the fiber of the medicinal engine, and is more suitable for maintaining health by having the effect of the medicinal engine and the effect of the fiber than when using it without the fiber. It becomes a material. In addition, the fermented supernatant liquid or the whole fermented product may be dried and used as a powder, and it is also possible to create a new edible material that can be used in chocolate, powdered drinks, etc. that dislike moisture.

Furthermore, as seen in comparative tests, if lactic acid bacteria were simply added and fermented, saponins, which are the active ingredients of medicinal engines, would be reduced, and in some cases almost non-existent. The reduction is small, and the insurance and health effects are maintained.

Examples 1 to 10 The raw roots of 3-year-old Otane engine were shredded with a food cutter, 3 times the amount of water was added, and crushed with a household mixer. This was sterilized by heating at 100° C. for 20 minutes.

The pH of the processed material from this sterilized Otanega engine is 5.6.
Met. Next, lactic acid bacteria shown in Table 1 were inoculated into this,
Static fermentation was performed at 30° C. for 48 hours to obtain an edible material.

During fermentation, the pH should be measured periodically, and the pH should be adjusted as necessary.
Hydrogen carbonate solution) was added dropwise to maintain the pH of the fermented product at 4.5 or higher.

Using the edible material made of the fermented product of Otane Engine obtained in this way, 10 parts of sucrose, 0.2 parts of citric acid, and 80 parts of water were added to 10 parts (by weight, the same hereinafter) of the edible material, and a drink of Otane Engine was prepared. was prepared.

Preferences between the beverages of each example using the edible material of Sotanenjin fermented with each lactic acid bacterium and the beverages of comparative examples prepared in the same way using the processed product of Sotanenjin that has just been sterilized and is not fermented. A sensory test was conducted by 25 panelists to compare the
The results were as shown in Table 1.

(Leaving space below) Table 1 Lactic acid bacteria fermentation effect of raw Otanae Engine Note that in the sensory test results, a is the number of people who preferred the beverage made using the lactic acid-fermented Otanezin of each example, and b is the number of people who preferred the beverage using the lactic acid-fermented Otanese engine of each example. C indicates the number of people who said there was no difference in their preference between the drink of the comparative example and the drink of the comparative example, and C indicates the number of people who said they preferred the drink of the comparative example using the Otanae engine that was not treated with lactic acid bacteria.

Nitrogen gas was blown into each fermented liquid, and the volatile components were collected by blowing into the Tenanox concentrator tube, and gas chromatograms were obtained. The amount of sesquiterpenes, which are components of engine odor, was reduced. Also,
The amount of crude saponin separated from the supernatant liquid of each fermentation liquid is 5EP.
-As a result of measurement using a PAKC-18 column, the amount of saponins due to fermentation was 2,000 to 2,400 μg/touge, compared to 2,570 μg/touge for unfermented medicinal engine liquid. It was very little.

Furthermore, crude saponin was separated from the supernatant liquid of each fermented liquid and unfermented liquid, and the separated crude saponin was subjected to silica gel thin layer chromatography (developing liquid: n-butanol, ethyl acetate: water = 4:1:5). The spots were separated and the size of each spot was measured using a chromato scanner (Shimadzu C5-920). As a result, when the spots of the unfermented liquor were determined as 10 and the corresponding spots of each fermented liquor were calculated as relative values, they were all in the range of 0.8 to 13 and were not equal.

Examples 11 to 15 An equal amount of water was added to the tissue-cultured callus of Otanenji, and the mixture was crushed using a household mixer.

Next, this was heat sterilized at 100°C for 20 minutes, then inoculated with lactic acid bacteria listed in Table 2, and fermented at 37°C for 48 hours.

During fermentation, the pH should be measured periodically, and the pH should be adjusted as necessary.
A sodium bicarbonate solution was added dropwise to maintain the pH above 4.5.

The fermented liquid thus obtained had less bitterness than the unfermented sterilized liquid, had no muddy odor, and had a pleasant flavor with a sweet odor similar to yogurt or a mild sour odor.

A beverage was prepared using the supernatant liquid of the fermented product of Otanenji as a raw material, and adding 10 parts of sucrose, 0.2 parts of citric acid, and 80 parts of water to 10 parts of the supernatant liquid.

Table 2 shows the results of a sensory test comparing the tastes of this Example's Otane Engine beverage and a Comparative Example beverage prepared from unfermented Otane Engine callus in the same manner as the fermentation liquid of each Example. Ta.

Table 2 Lactic acid bacteria fermentation of Pancreas enzymatic calli The sensory test results are similar to Table 1, where a is the number of people who preferred the beverage made using the lactic acid-fermented Panasonic callus, and b is the number of people who preferred the beverage using the lactic acid-fermented Panasonic callus. C indicates the number of people who said there was no difference in taste between the drinks of the comparative example and the drink of the comparative example, and C shows the number of people who said they liked the drink of the comparative example using the Otanae engine that was not treated with lactic acid bacteria.

Example 16 10 parts of dried Eleuthero was crushed, added to 90 parts of 50% ethyl alcohol aqueous solution, immersed at 35°C for 20 days, separated the extract, concentrated under reduced pressure using an evaporator,
10 parts of concentrated extract were obtained.

To 10 parts of the concentrated extract obtained here, 10 parts of 5% glucose solution and 0.2 parts of yeast extract were added, and the mixture was heated at 100°C.
It was sterilized by heating for 15 minutes.

Next, Pedeiococcus was added to the sterilized concentrated extract.
Bentosasias was inoculated and fermented for 24 hours at 35°C. After 24 hours, the pH of the fermented liquid became 4.3, so the fermentation was stopped by heat treatment.

Using this fermented liquid as a material, add 10 parts of it and 10 parts of sugar.
1 part, 0.3 parts of citric acid, and 80 parts of water were mixed to prepare a drink for Eleuthero. This Eleuthero drink has no bitter taste.
It had a mellow and pleasant flavor.

Comparative Test Results An equal amount of water was added to the tissue-cultured callus of Otanenji, and the mixture was crushed using a household mixer. Next, set this to 100
The mixture was sterilized by heating for 20 minutes, then inoculated with Lactobacillus branfrum, and left to ferment at 37°C.

The pH decreased as R developed and reached pH 3.7 after 72 hours. The fermented liquor during this fermentation was sampled sequentially as the pH decreased, and the amount of ginsicide was measured.

To measure the amount of ginsicide, crude saponin separated from each sample was spotted on a thin silica gel plate, and n-
After developing a mixed solution of butanol/ethyl acetate/water-4:1:5 as a developing solution, sulfuric acid was sprayed and heated at 105°C for 5 minutes to develop color. The amount of each spot was determined using a chromatography scanner. A comparative sample of subo, in which the fermented liquid was treated in the same way.

It was determined as a relative value when the amount of water is set to 1.0.

The measurement results are shown in Table 3.

As a control, lactic acid was added to the sample of the comparative example, mixed, and p
It is set as H3.0.

Note that A and C in Table 3 have Rf values of 0.67 and 035.
, and B indicates the sum of 0.57 and 052 (Subono), respectively. Also, A is ginsesside Rg+
It is a spot corresponding to .

Claims (1)

[Claims] Lactic acid bacteria are inoculated into a substrate containing a crushed product, a ground product, or an extract of a medicinal engine, and the pH is adjusted to pH 4.0 or higher, preferably pH 4.0.
A method for producing edible materials using a medicated engine, which is characterized by fermenting while maintaining the temperature at 5 or higher.