JPH0523149A - Fermented beverage of medicinal ginseng extract and its production - Google Patents

Abstract

PURPOSE:To obtain the subject readily drinkable beverage, hardly reducing the content of saponins which are active ingredients and having excellent body by adding whey powder subjected to proteolytic treatment to a medicinal ginseng extract and then fermenting the resultant mixture using a lactose fermentative yeast. CONSTITUTION:The objective beverage is obtained by adding whey powder subjected to proteolytic treatment to a medicinal ginseng extract and then fermenting the resultant mixture with a lactose fermentative yeast (preferably Kluyveromyces marxinaus var. marxianus ATCC 12424, etc.). The amount of the whey powder subjected to the proteolytic treatment is preferably 0.01-1%. Since the flavor of the obtained beverage is the best, fermentation is preferably carried out so as to provide 0.005-0.1% amount of ethanol produced after the fermentation.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fermented beverage of medicinal carrot extract and a method for producing the same.

[0002]

2. Description of the Related Art Medicinal carrots have been prized as a tonic since ancient times, and it has been clarified that the active ingredient is saponins (Medicinal carrot, Kyoritsu Shuppan, 1981, Urayoshi Yoshiura, Akira Kumagai, Shibata. Joji, edited by Keijiro Takagi). On the other hand, the medicinal carrot extract has bitterness and a unique flavor, and is therefore harder to drink than general beverages of taste. Therefore, practical examples of adding honey, vinegar or alcohol to a medicinal carrot extract for the purpose of improving flavor and medicinal effect (JP-A-60-87757, JP-A-64-56619), glucose in an extract of medicinal carrot, etc. Practical examples (Japanese Patent Application Laid-Open No. 1-104150) in which fermentation is carried out with wine yeast to which is added and immobilized have already been clarified.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a fermented beverage of medicinal carrot extract with less reduction of saponins (ginsenoside) which is an active ingredient of medicinal carrot, and a method for producing the same.

[0004]

The fermented beverage of medicinal carrot extract according to the present invention can be produced by adding a protein-decomposed whey powder to the medicinal carrot extract and fermenting it with lactose-fermenting yeast. The carrot extract used in the present invention can be obtained, for example, by grinding the carrot and then extracting with water. Also,
The protein-degraded whey powder contains amino acids and lactose, which are nutrient sources for lactose-fermenting yeast.

The present invention will be described in detail below. Medicinal carrot extract, various lactic acid bacteria, brewer's yeast, baker's yeast,
And 1% of the preculture liquid of lactose-fermenting yeast, 30 ℃
Fermentation was carried out for 24 hours, and various saponin contents before and after the fermentation were measured by thin layer chromatography, and the amount of aroma components was measured by capillary gas chromatography. In addition to the amount of saponin and the amount of aroma components, a wide range of starter screening tests were conducted by sensory tests.

Various saponins were analyzed by the following method. That is, after extracting 15 ml of a sample with 50 ml of water-saturated butanol, the butanol layer was concentrated to dryness under reduced pressure, and 1 ml of ethanol was added.
Dissolved in Kiesel gel60 (Art 5553) manufactured by Merck & Co.
Spotted to μl. After developing this for 2 hours with a developing solution (upper layer) of n-butanol: ethyl acetate: water = 4: 1: 5, it was volatilized and sprayed with an anisaldehyde solution at 110 ° C.
After heating for 15 minutes at, the spots that developed color were quantified by a chromatographic scanner.

On the other hand, the amount of aroma components was analyzed by the following method. That is, a 500 ml sample of steam distillate was extracted into dichloromethane with a Nickerson extractor, concentrated under a nitrogen stream, and then, using a capillary column of OV-1701,
Gas chromatography (detector FID) was performed from 40 ° C to 270 ° C at a heating rate of 10 ° C per minute. The amount of ethanol produced was measured by the enzymatic method.

[0008] As a result of extensive investigations on the fermented product of the medicinal carrot extract using lactic acid bacteria and yeast as starters, based on the above-mentioned method, as a result, lactose-fermenting yeast ( Kluyveromyces marxianus var. Marxianus and / or Kluyveromyces marxianus It has been found that by inoculating 1 to 2% of a preculture liquid of (var. lactis ) and fermenting at 30 ° C. for 15 to 48 hours, various saponins are less reduced and a preferable aroma component is produced. Also, at this time, it was found that the addition of a small amount of protein-decomposed whey powder enhances the aroma of the medicinal carrot extract and makes the aroma components (especially phenethyl acetate and phenethyl alcohol) more prominent. It was Furthermore, the degree of fermentation can be fixed as the amount of ethanol produced, and the amount of ethanol produced after fermentation is
It was found that 0.005-0.1% medicinal carrot extract had the best flavor. When the amount of ethanol produced is 0.005% or less, almost no aroma component due to fermentation is observed, and when the amount of ethanol produced is 0.1% or more, the fermentation odor becomes extremely strong. On the other hand, the amount of ethanol produced after inoculating lactose-fermenting yeast and fermenting at 30 ° C for 15 to 48 hours was 0.005 to 0.1%,
In addition, it was confirmed that the amount of the protein-decomposed whey powder required for the enhancement of kokumi was 0.01 to 1.0%.

Kluyveromyces marxianus var. Marxianu
s ATCC 12424 with MY broth (peptone 5g, yeast extract 3g, malt extract 3g, glucose 10g, water 1000ml)
, Subcultured twice at 30 ° C, and inoculated into a medicinal carrot extract containing 0.1% of protein-degraded whey powder to 1%, and fermented at 30 ° C for 24 hours various saponins _{(Rb 1, Rc, Rd,} Re, Rf, Rg 1) the amount, the amount of ethanol, and the detected characteristic aroma components by capillary gas chromatography are shown in Table 1.

[0010]

[Table 1]

As shown in Table 1, the reduction of various saponins by fermentation was extremely small, and the amount of ethanol produced was 0.04%. Moreover, phenethyl acetate, phenethyl alcohol, and acetoin were detected in addition to ethanol as a characteristic aroma component, and it was found that it was much easier to drink than before fermentation.

[0012]

EXAMPLES The present invention will be described in more detail with reference to examples below, but these examples do not limit the technical scope of the present invention.

[0013]

Example 1 100 g of medicinal carrot extract obtained by milling medicinal carrots and extracting with water was added 100 g of protein-decomposed whey powder, sterilized at 90 ° C. for 15 minutes, and then cooled to 30 ° C., Kluyveromyces marxianus var. Mar
Inoculate 2 kg of starter containing xianus ATCC 12424 , 30
Fermented at 24 ° C for 24 hours. Reduction of various saponins of the obtained fermented product is 0 to 10%, and the amount of ethanol produced is 0.05.
%, And the flavor was also good.

[0014]

Example 2 100 kg of medicinal carrot extract obtained by grinding medicinal carrot and extracting with water was added 0.5 kg of protein-decomposed whey powder, sterilized at 120 ° C. for 3 seconds, and then cooled to 30 ° C. , Kluyveromyces marxianus var. L
1kg of starter containing actis ATCC 8583 was inoculated, and 30 ℃
Fermented for 30 hours. Reduction of various saponins of the obtained fermented product is 5-10%, and ethanol production is 0.1%
The taste was also good.

[0015]

As described above, according to the present invention, a protein-decomposed whey powder is added to a medicinal carrot extract and fermented with lactose-fermenting yeast, whereby various saponins which are active ingredients in the medicinal carrot are added. It is possible to make a beverage which has a small amount of reduction of a kind, has a rich taste, and produces aroma components such as ethanol, phenethyl acetate, phenethyl alcohol, and acetoin, and is extremely easy to drink as compared with a non-fermented product.

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Claims (5)

[Claims] 1. A method for producing a fermented beverage of medicinal carrot extract, which comprises adding a protein-decomposed whey powder to a medicinal carrot extract and fermenting it with lactose-fermenting yeast. 2. The method according to claim 1, wherein the amount of the whey powder subjected to protein decomposition treatment is 0.01 to 1.0%. 3. The lactose-fermenting yeast is Kluyveromyces marxia.
nus var. marxianus and / or Kluyveromyces marxia
It is nus var. lactis , The manufacturing method of Claim 1 characterized by the above-mentioned. 4. The content of ethanol after fermentation is 0.005 to 0.1.
%, The manufacturing method according to claim 1. 5. A fermented beverage of medicinal carrot extract, which is produced by the production method according to any one of claims 1 to 4.