JPH08168388A - Production of aloe extract flavor - Google Patents

Abstract

PURPOSE: To obtain the flavor capable of decreasing bitter taste and grassy smell of aloe extract by adding rice bran and fish meat to the ground material of soybean and extracting the mixture with water, adding saccharide and yeast to the extracted solution, fermenting the materials, inoculating lactobacillus into these materials, culturing the lactobacillus and separating and purifying the product. CONSTITUTION: The ground material of soybean is blended with rice bran and fish meal and water is added to the blend and the blend liquid is allowed to stand at 10-15 deg.C for 30hr and then extracted with water and saccharide is added to the water extract and inoculated with a yeast such as Saccharomyces cerevisiae and the solution is fermented at 25 deg.C for 30min and then the solution fermented by yeast is heated to 75 deg.C and retained at same temperature for 30min and the yeast is sterilized by heat and the solution is cooled to 20 deg.C and inoculated with lactobacillus such as Leuconostoc mesenteroides and the bacterium is cultured at 20 deg.C for 30hr and the solution is heated to 40 deg.C and retained at same temperature for 6hr and then cooled to 10 deg.C and fermented for 72hr and ethanol is added thereto and the liquid is filtered and sodium sulfate is added to the filtrate and the resultant precipitation is separated and purified to provide the objective flavor capable of reducing bitter taste of grassy smell of aloe extract.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an aloe extract corrigent that corrects the bitterness and blue odor of an aloe extract used as a folk medicine and makes it easier to drink.

[0002]

2. Description of the Related Art Plants belonging to the genus Aloe of the family Liliaceae have been used as folk herbs since ancient times. There are many kinds, but Kidachi aloe is popular as one suitable for the climate of Japan. It is used as a folk medicine by succulent leaves grated or sliced raw and boiled in water for drinking, and is used for stomach weakness, constipation, coughing, asthma, etc. The main component of aloe is crystalline aloin (al
oin), aloe-emodin
And so on, all of which show strong bitterness (edited by Masao Kijima et al., “Encyclopedia of Medicinal Plants”, revised pages 23 to 24, Hirokawa Shoten,
1967: Koichi Kimura and Jun Kimura, "Primary Color Japanese Medicinal Botanical Encyclopedia," revised edition, page 234, Nursery School, 1981).

Since the extract of Chinese cabbage aloe has a strong bitterness and has a blue odor, it is difficult to use it as a folk medicine or health drink. Therefore, a product in which an extract is extracted from aloe by a special distillation technique to make it tasteless and odorless is commercially available. However, the details of its manufacturing technology are not clear (Kenji Kawamura's "Narudo the Mexican Aloe", Shikai Shobo, 1986).

[0004]

The object of the present invention is therefore to eliminate or suppress the bitterness and blue odor of the aloe extract to provide a drink that is easy to drink. As a result of earnest research, they have found that the substance prepared by the method of the present invention can be achieved by adding the substance to the aloe extract to correct the taste, and completed the present invention. That is, the present application discloses a method for producing a flavor-correcting agent of a new aloe extract.

[0005]

The method for producing an aloe extract flavoring agent of the present application basically comprises combining the following steps. (B) Step of adding rice bran and fish meal to ground soybeans and extracting with water (b) Step of adding sugars to water extract and inoculating yeast with fermentation (c) Heat sterilizing yeast fermentation solution After that, the step of inoculating and culturing the lactic acid bacterium (d) The step of separating and purifying the active ingredient from the lactic acid bacterium culture solution will be described below in detail for each step.

(A) A step of adding rice bran and fish meal to a crushed soybean product and extracting with water: whole soybean is appropriately crushed as a main raw material. For the purpose of the present invention, defatted soybean meal or okara during the production of tofu can also be used. For rice bran, raw bran or defatted bran is used. For fish meal, use good quality commercial products made from sardines and the like. Meat extract or yeast extract can be used instead of fish meal. Of these raw materials, the fat content of crushed whole soybeans, raw rice bran, fish meal, etc. is 0.
It is preferably reduced to about 8% (W / W) or less. This is to avoid the occurrence of "oil burning smell" in the flavoring agent of the final product. Therefore, the crushed whole soybeans, raw rice bran, fish meal, etc. are extracted in advance with a solvent such as hexane. In the case of defatted soybean, defatted rice bran, etc., it can be used as it is.

The mixing ratio of the raw materials is 20 to 25 parts of rice bran and 3 to 10 parts of fish meal to 50 parts of soybean. These are mixed and water is added to make 1000 parts. The operation of water extraction is carried out by heating the above mixture to 15 ° C or lower for 24 to 30
After holding for a time, the suspension is filtered off. When the temperature during the water extraction operation becomes high, for example, about room temperature (20 to 30 ° C.), contamination of various bacteria is likely to occur during extraction. Further, if the temperature is set to 60 ° C or higher at which contamination by bacteria is unlikely to occur, the taste masking effect for the purpose of the present application is lowered, so the extraction temperature is preferably 10 to 15 ° C.

(B) Step of adding sugar to the water extract and inoculating yeast with the water to ferment: 5-8% (W / W) sugar in the water extract obtained in the step (a) Add. As a sugar,
Any sucrose, glucose, fructose, maltose, etc. that can be used by the yeast (Saccharomyces cerevisiae) may be used. Water extract containing sugar was added to 110-115.
The mixture is sterilized by heat at 20 ° C. for 20 to 30 minutes, then inoculated with yeast (Saccharomyces cerevisiae) and fermented at 20 to 25 ° C. for 10 to 12 hours. Saccharomyces used
The cerevisiae ( Saccharomyce s cerevisiae ) may be a commercially available strain for sake, bread making, etc.

(C) Step of sterilizing the yeast fermentation broth by heating and then inoculating the lactic acid bacterium and culturing: After fermentation by the yeast, the culture broth is heated at 75 to 90 ° C. for about 30 minutes to kill the yeast. Then, the lactic acid bacterium is inoculated into this culture medium without removing the dead yeast cells and cultured. The lactic acid bacteria used are Lactobacillus
s delbruecki i subsp.bulgaricus ), Streptococcu s salivarius sub
sp. thermophilus ) and one or more lactic acid bacteria selected from the group consisting of Leuconostoc mesenteroides . These strains can be selected from the strains that are commercially available for yogurt production. For the cultivation of lactic acid bacteria, 18
After being kept at -20 ° C for 24 to 30 hours, the temperature is raised to 35 to 40 ° C and kept for 6 to 7 hours, then cooled to 10 to 15 ° C, and after 72 hours fermentation is completed. Where 35-
The temperature of 40 ° C. is a temperature range suitable for the growth of the lactic acid bacteria group used in the present application, and 10 to 15 ° C. is a temperature range in which the growth rate is extremely slow. Although the main body of the taste masking substance for the purpose of the present application is not clear, temperature control during culturing of lactic acid bacteria is important.
The pH of the culture solution after the fermentation is about 4.3 to 4.5.

(D) Separation of active ingredient from lactic acid bacterium culture solution
Purification step: 20-25% in the culture broth after the end of lactic acid fermentation
The (V / V) lower alcohols are added and the precipitated section is removed by filtration or centrifugation. 30-35% in this supernatant
The (V / V) lower alcohols are added and the precipitated section is removed by filtration or centrifugation. Add 40 to this supernatant.
A procedure in which 45% (V / V) lower alcohols are added and precipitates are removed by filtration or centrifugation is repeated to collect the supernatant. As the lower alcohols used here, any of methanol, ethanol, propanol and the like can be used, but ethanol is preferable in terms of food hygiene.

Next, 15 to 20% (W / W) of sodium sulfate was added to the above alcohol-containing supernatant to obtain 15 to 20.
After standing for a minute, the mixture is filtered. After washing this precipitate with ethanol, it is redissolved in water and sodium sulfate is removed by means of dialysis or gel filtration. The dialyzed purified solution obtained by the above treatment is dried by means of vacuum drying or freeze-drying to give a powder, which is used as the aloe extract flavoring agent of the present invention. The yield is about 150 to 200 grams per kilogram of raw soybean. One gram of this product has the effect of masking the bitterness and blue odor of about 1 kilogram of the green leaf aloe extract. Hereinafter, the present invention will be described in more detail based on examples.

[0012]

【Example】

Example 1: 500 grams of defatted soybeans, 200 grams of defatted rice bran, and 100 grams of fish meal were mixed,
Add water to make 10 liters. This was allowed to stand at 15 ° C. for 30 hours, then filtered, and a small amount of water was added to the residue to wash it to obtain 10 liters of a filtrate. 500 g of sucrose was added to the filtrate to dissolve it, and the mixture was placed in a 20 liter jar fermenter and sterilized at 115 ° C. for 20 minutes, allowed to cool to 25 ° C., and then inoculated with 500 ml of Saccharomyces cerevisiae seed culture solution. Fermentation was carried out at 25 ° C for 12 hours.

Then, the fermentation liquor is heated to 75 ° C. and kept for 30 minutes to sterilize the yeast, then cooled to 20 ° C., 500 ml of a Leuconostoc mesenteroides seed culture broth is added, and the mixture is kept at 20 ° C. at 30 ° C. 40 hours after culturing
The temperature was raised to ℃ and held for 6 hours, then cooled to 10 ℃ and fermented after 72 hours. The pH of the culture broth after fermentation was 4.3. To the fermentation broth, 2 liters of ethanol cooled in advance to 10 ° C. was added with stirring and filtered, 1 liter of ethanol was added to the filtrate and refiltered, and 1 liter of ethanol was added to the filtrate and refiltered to clarify. 12 liters of filtrate were obtained.

2 kg of sodium sulfate was added to 12 liters of the filtrate, dissolved by stirring, and allowed to stand for 20 minutes, and the precipitate formed was separated by filtration. The precipitate was dissolved in 200 ml of distilled water and dialyzed against running water for 20 hours using a nitrocellulose membrane having a thickness of 0.1 mm. The dialysate was freeze-dried by a conventional method to obtain 85 g of dry powder. This powder 0.5
When 1 g of gram was added to 1 liter of extract of Kidachi aloe and a sensory test was conducted, bitterness and blue odor were largely eliminated.

Example 2: As a lactic acid bacterium to be inoculated, Lactobacillus bulgaricus ( Lactobacillus delbruecki) was used instead of the Leuconostoc mesenteroides of Example 1.
i subsp. bulgaricus ) and Streptococcus
Thermophilus ( Streptococcu s salivarius subsp. Th
ermophilus ) was inoculated and treated in the same manner as in Example 1 to obtain 93 g of dry powder. The masking effect against the bitterness and blue odor of the yellowtail aloe extract of this product,
No difference was observed with the use of Leuconostoc mesenteroides.

[0016]

As described above, by adding the aloe extract flavoring agent prepared by the production method of the present invention to the aloe extract, the bitterness and blue odor of the aloe extract are significantly reduced. , The effect of facilitating the use of aloe extract as a folk medicine or health food is recognized.

Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display area // (C12P 1/02 C12R 1: 865) (C12P 1/04 C12R 1: 225 1:46 1:01)

Claims (4)

[Claims] 1. A method for producing an aloe extract flavoring agent, which comprises combining the following steps. (B) Step of adding rice bran and fish meal to ground soybeans and extracting with water (b) Step of adding sugars to water extract and inoculating yeast with fermentation (c) Heat sterilizing yeast fermentation solution After that, the step of inoculating and culturing lactic acid bacteria (d) The step of separating and purifying the active ingredient from the lactic acid bacterium culture solution 2. A process according to claim 1, wherein the aloe extract flavoring agent characterized by yeast is inoculated is Saccharomyces Serebisshe (Saccharomyce s cerevisiae). 3. A lactic acid bacterium to be inoculated is Lactobacillus delbruecki i subsp. Bulga .
ricus ), Streptococcus thermophilus ( Stre
ptococcu s salivarius subsp. thermophilus ), and
Leuconostoc Mescenteroides
The method for producing an aloe extract flavoring agent according to claim 1, wherein the lactic acid bacterium is one kind or two or more kinds selected from the group consisting of mesenteroides ). 4. A lactic acid bacterium culture solution is added to a lactic acid bacterium at an optimum growth temperature (35).
4. The method for producing an aloe extract flavoring agent according to claim 1 or 3, wherein the fermented aloe extract is held at a low temperature (10 to 15 ° C) for post-fermentation.