JPH11169135A - Medicinal ginseng processing sour liquid and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a medical ginseng processing sour liquid employing an organic acid expected to exert a healthful effect while holding active ingredients of an medical ginseng, having a new flavor, and so reduced in bitterness as to be agreeable to drink. SOLUTION: This sour liquid is obtained by applying an organic acid- fermentable microorganism to a medical ginseng, extract therefrom or saccharified products thereof, e.g. by subjecting directly an extract liquid from the medical ginseng to an organic acid fermentation by using Aspergillus oryzae IFO 5238 or by subjecting an saccharified liquid of the extract liquid to the same by using Lactobacillus delbrueckii IFO 3202. This resultant liquid is to be lighten in a peculiar bitterness and to taste mildly and lightly sweet and sour. Also, the liquid may be usable as a food additive, flavoring or nutritive drink.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a ginseng sour solution obtained by treating a ginseng or an extract thereof with a microorganism, a method for producing the same, and a food containing the processed sour solution.

[0002]

2. Description of the Related Art Ginseng has nourishing and tonic effects and many physiological effects, and has been prized as a noble medicine since ancient times. Many studies have been made on the pharmacological action or physiological action. In modern times, scientific studies are elucidating the relationship between active ingredients and pharmacological effects.

At present, ginseng is often used as it is or processed as a health drink containing ginseng tea or extract. However, ginseng has a peculiar smell and bitterness, so even though it is known to be good for the body, taking ginseng powder, extract extract, and eating or drinking ginseng tea or healthy drinks is often avoided. It is.
Therefore, it is easier to eat and drink healthy ginseng,
It is hoped that the range of opportunities for use will be expanded.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems, and an object of the present invention is to produce an organic acid which is good for the body while keeping the active ingredient of ginseng as it is. It is an object of the present invention to provide a new flavored and easy-to-drink medicated sour solution with an improved effect and reduced bitterness, a method for producing the same, and a food containing the medicated sour solution.

[0005]

Means for Solving the Problems The present inventors have made intensive studies and found that ginseng or an extract thereof is fermented with an organic acid by using a microorganism to obtain a flavorful ginseng with reduced bitterness and easy to eat and drink. The present inventors have found that a sour liquid of origin can be obtained, and based on this, have completed the present invention.

The present invention relates to a ginseng or an extract thereof,
Alternatively, the present invention relates to a medicated human sour solution obtained by allowing a microorganism having an ability to ferment an organic acid to act on these saccharified products.

[0007] In a preferred embodiment, the treated product is a product obtained by saccharifying ginseng or an extract thereof. In a preferred embodiment, the present invention relates to a ginseng sour solution obtained by adding a sugar to an extract of ginseng or a saccharified processed product of the ginseng and then causing a microorganism having the ability to ferment an organic acid to act thereon.

[0008] In a preferred embodiment, the ginseng is ginseng (Panax ginseng CAMeyer), bamboo ginseng (P
anax japonicus CAMeyer), Panax notogin
seng (Burk.) FHChen.), American ginseng (Panax quinque
folium L.), Himalayan ginseng (Panax pseudoginseng subs
p.himalaicus Hara), and Eleuthero (Acanthopanax)
senticousus Harms).

[0009] In a preferred embodiment, the microorganism capable of fermenting the organic acid is Aspergillus (Aspegillus).
rgillus), Rhizopus, Monascus, and Lactobacillus
s) A microorganism belonging to a genus selected from the group consisting of the genus, which is capable of fermenting an organic acid directly from ginseng or an extract thereof.

[0010] In a preferred embodiment, the microorganism capable of fermenting the organic acid is Lactobacillus (Lactobacillus).
obacillus), Aspergillus,
A microorganism belonging to the genus selected from the group consisting of the genus Acetobactor, the genus Gluconobactor, the genus Rhizopus, the genus Penicillium, and the genus Pseudomonas, and It is a microorganism having the ability to ferment organic acids from ginseng or its extract to which saccharified liquid of ginseng or its extract or sugar is added.

In a preferred embodiment, the ginseng is a low-bitter ginseng obtained by treating a ginseng with a low-polarity organic solvent and mainly having a reduced bitter component other than saponin.

Further, the present invention relates to a food containing a medicinal participant sour liquid containing the above medicinal participant sour liquid.
In a preferred embodiment, the food is a seasoning or a drink.

Further, the present invention relates to a method for producing a sour liquid containing a ginseng ginseng, which comprises a step of allowing a ginseng or an extract thereof, or a saccharified product thereof to act on a microorganism capable of fermenting an organic acid. Including, methods.

[0014] The present invention also relates to a method for producing a ginseng extract sour liquid, comprising the steps of adding sugar to a ginseng extract or a saccharified product thereof, and adding an organic solution to the ginseng extract containing the sugar. Reacting a microorganism having the ability to ferment an acid.

In a preferred embodiment, the ginseng used in the method of the present invention is ginseng (Panax ginseng C.
A.Meyer), bamboo ginseng (Panax japonicus CAMeyer),
Ginseng (Panax notoginseng (Burk.) FHChen.), American ginseng (Panax quinquefolium L.), Himalayan ginseng (Pana
x pseudoginseng subsp. himalaicus Hara) and Eleuthero (Acanthopanax senticousus Harms).

In a preferred embodiment, the microorganism capable of fermenting the organic acid used in the method of the present invention comprises:
Aspergillus genus, Rhizop
us), a microorganism belonging to the genus selected from the group consisting of the genus Monascus and the genus Lactobacillus, which is capable of fermenting organic acids directly from ginseng or an extract thereof. It is.

In a preferred embodiment, the microorganism capable of fermenting the organic acid used in the method of the present invention comprises:
Lactobacillus genus, Aspergillus genus, Acetobactor genus
Genus, Gluconobactor genus, Rhizopus genus, Penicillium
A microorganism belonging to the genus selected from the group consisting of the genus and the genus Pseudomonas, wherein the organic acid is fermented from a saccharified solution of ginseng or an extract thereof or an organic acid fermentation raw material solution in which sugar is added to these. A microorganism that has the ability.

In a preferred embodiment, the ginseng is a low-bitter ginseng obtained by treating the ginseng with a low-polarity organic solvent and mainly removing bitter components other than saponin.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, the ginseng sour solution refers to a solution containing an organic acid obtained by fermenting ginseng or its extract as a raw material. Here, the organic acids include organic acids obtained by metabolism of microorganisms such as acetic acid, citric acid, malic acid, kojic acid, gluconic acid, lactic acid, fumaric acid, and 2-ketogluconic acid.

In the case of acetic acid fermentation, it is usual that alcohol fermentation is once performed using yeast or the like, and then acetic acid bacteria are allowed to act. However, in the present invention, it is not necessary to perform alcohol fermentation using yeast or the like.

In the present invention, the ginseng refers to a ginseng containing saponins as a main component, and preferably includes ginseng, bamboo ginseng, 37 ginseng, American ginseng, Himalayan ginseng, eleuthero and the like. It is not limited to. Ginseng can be used alone or in combination.

The sour liquid of the present invention can be obtained by fermenting organic acids using carbohydrates such as starch and cellulose contained in ginseng or by fermenting organic acids by adding a sugar. .

The carbohydrates such as starch and cellulose contained in the ginseng can be converted into fermentable sugars by causing an enzyme capable of saccharifying carbohydrates such as cellulose and / or starch to act on the ginseng itself. Is converted. However, since this method may take time, it is generally preferable to extract saccharides such as starch and cellulose in ginseng before saccharification. In this case, the carbohydrate may be extracted using the ginseng as it is, but it is preferable to extract the carbohydrate after shredding, crushing or pulverizing it, since the carbohydrate extraction time is reduced and the yield is improved. If raw ginseng is used, it may be extracted by rubbing down.

For the extraction of carbohydrate from ginseng, hot water extraction is preferred. The extraction is carried out, for example, at normal pressure at about 40 ° C. to about 10
At 0 ° C., about 1 hour to about 70 hours, preferably about 4 hours to
Perform for about 24 hours. Alternatively, it can be heated to 121 ° C. under pressure to extract.

After cooling the extract, an extract supernatant is obtained as it is or by filtration or centrifugation.
Organic acids are fermented by adding microorganisms having the ability to directly ferment organic acids, or enzymes, microorganisms or malt are allowed to act on the supernatant to saccharify the sugars such as starch and cellulose in the extract. Then, a microorganism having the ability to ferment an organic acid is added, and the organic acid is fermented.

The microorganism having the ability to directly ferment an organic acid from ginseng or its extract is a microorganism capable of producing an organic acid even when ginseng or its extract is used without saccharification. Therefore, this microorganism is considered to have a cellulase-degrading enzyme or a starch-degrading enzyme, and it is considered that cellulose, starch, and the like are decomposed and metabolized, and organic acid fermentation is performed. Therefore, a treatment for saccharifying saccharides such as starch or cellulose is not particularly required, but these saccharified products may be used.

Here, the saccharified product refers to a product obtained by saccharifying ginseng or an extract thereof, and there is no limitation on the method of treatment. Decomposition by acid and saccharification by enzymatic treatment are mentioned. Enzymatic treatment is preferred.

Enzymes used for saccharification include pectinase, cellulase, cellobiase (β-D-glucosidase) and the like. Enzymes for saccharifying starch include α-amylase, β-amylase and glucoamylase. Can be These enzymes can be used alone or in combination.

[0029] Microorganisms that produce these enzymes related to saccharification can also be used for saccharification. For example, microorganisms belonging to the genus Aspergillus, the genus Humicola, the genus Trichoderma, or the like can be used as microorganisms that degrade and saccharify cellulose. For example, Aspergillus niger
s niger) IFO 31125, Humicola Glicier (Humi)
cola grisea IFO 31242, Trichoderma reesei IFO 31326, Trichoderma viridie IFO 31137 and the like can be suitably used.

As a microorganism for saccharifying starch, a commercially available koji mold can be used. If red yeast rice is used as the koji, the sour liquid can be colored. In addition to commercially available Aspergillus, for example, Aspergillus, Rhizopus,
A microorganism belonging to the genus Saccharomycopsis, the genus Bacillus, the genus Monascus, or the like can be used. Aspergillus oryzae (As
pergillus oryzae) IFO 5238, 5239, Aspergillus
Aspergillus niger IFO 6086, 31125, Rhizopus delemar IFO 4698, Rhizopus oryzae IFO 4697, Saccharomycopsis fibuliga
era) IFO 1665, Monascus pilus
osus) IFO4521, 4525, Monascus purpureus (Mo
nascus purpureus) IFO 4482, 4486, Bacillus amyloliquefaciens IF
O3022, Bacillus subtilis I
FO 14140, and Bacillus licheniholmis (Bacil
lus licheniformis) IFO 12107 and the like.

The temperature for the saccharification reaction may be the optimum temperature for the microorganism, enzyme or malt used. Generally 15 ° C-5
0 ° C. is preferred. When a heat-resistant microorganism or enzyme is used, the heat treatment may be performed at 50 ° C. or higher. When a hyperthermostable enzyme is used, saccharification can be performed while extracting. Saccharification time depends on temperature, amount of enzyme, inoculum of microorganism or malt, pH
Etc., but can be adjusted appropriately.

The saccharified solution obtained by the action of an enzyme and / or a microorganism may be used for organic acid fermentation as it is or without heat, without separating the enzyme or the microorganism. Alternatively, the supernatant from which insolubles have been removed by filtration or centrifugation may be used for organic acid fermentation. Further, sugars such as glucose, fructose, maltose, and sucrose that can be used by microorganisms may be added. Organic acid fermentation may be carried out in the presence of an enzyme and / or microorganism used for saccharification and a microorganism that performs organic acid fermentation.

The microorganisms capable of directly fermenting organic acids from the ginseng extract used in the present invention include commercially available koji molds, Aspergillus spp., Rhizopus spp., Monascus spp. Which is a red koji mold, and Lactobacillus spp. Which is a kind of lactic acid bacterium. And the like. Preferably, Aspergillus oryzae IFO 5238, 5239,
30102, 30103, 30113, Aspergillus niger (As
pergillus niger) IFO 6341, 31125, Aspergillus awamori IFO 4033, 4068,
Aspergillus Cytoii (Phenesis)
s saitoi (phoenicis)) IFO 6650, 8872, Aspergillus kawachii IFO 4308, Rhizopus oryzae IFO 4697, Rhizopus delemar IFO 4698, Monascus pilus pusus rosus pusus rosus pusus rosus pusus rosus porus pusus moss (Monuscus pilus pusus rosus pusus rosus pus rosus pusus rosus pus los porus pos. (Monascus purpureus) IFO 448
2, 4486, Lactobacillus delbruecki (Lactoba
cillus delbrueckii) IFO13953 and the like.

The fermentation temperature may be within the temperature range of the microorganism. About 15C to about 60C is preferred. In the case of heat-resistant microorganisms, fermentation can be performed at about 50 ° C to about 90 ° C. The fermentation period varies depending on the temperature, the amount of inoculated microorganism, the pH and the like, but is usually about 2 days to about 2 weeks.

Some microorganisms produce more sour taste,
In order to improve the flavor, it is preferable to take a ripening period after completion of the fermentation. The aging temperature is about 10C to about 60C, preferably about 20C to about 40C. The aging period is from about 1 month to about 3 years, preferably from about 3 months to about 1 year.

The fermented product is filtered or centrifuged to obtain a supernatant. Supernatant as it is or after dilution,
Sterilization treatment gives medicinal sour solution. This sour liquid is added to food. In addition, it can be used as a seasoning or as a beverage. This fermented liquid (medicinal sour liquid) contains extracts having a pharmacological effect of ginseng, and has improved flavor and bitterness.

The sour solution obtained in the present invention contains organic acids such as lactic acid, citric acid, gluconic acid, kojic acid and malic acid, depending on the microorganism used. The flavor of each fermented liquid has its own characteristic sour taste, but the bitterness of the ginseng is hardly felt, and it is easy to eat and drink.

Next, a method of obtaining a sour solution by reacting a microorganism having the ability to ferment an organic acid on an organic acid fermentation raw material liquid obtained by adding a sugar to a saccharified treated product of ginseng extract and / or an extract will be described. .

The microorganisms capable of fermenting organic acids used in the present invention include Lactobacillus (Lactobacillus).
s) genus, Aspergillus genus, Acetobactor genus, Gluconobacter (Glucon)
obactor genus, Rhizopus genus, Penicillium genus, Pseudomonas
A microorganism belonging to the genus or the like can be used. Preferably, Lactobacillus delbruecki (Lactobacillus delbru)
eckii) IFO 3202, 13953, 3073, Lactobacillus acidophilus IFO 1395
1. Lactobacillus plantarum (Lactobacillus pl
antarum) IFO 15891, Aspergillus niger (Asperg
illus niger) IFO 31125, Aspergillus flavus IFO 4230, 4251, Aspergillus oryzae IFO 30102, 30
113, Aspergillus tamarii
) IFO 4099, Acetobacter request faculty (A
cetobactor liquefaciens) IFO 12257, Rhizopus oryzae IFO 4697, penicillium
Daleae (Penicillium daleae) IFO 6087, Penicillium citrinum (Penicillium citrinum) IFO 6026, Pseudomonas fluoresc
ens) IFO 3081 and the like.

The organic acid fermentation temperature may be within the range of the working temperature of each microorganism, but is preferably from about 10 ° C to about 60 ° C, more preferably from about 30 ° C to about 40 ° C. The fermentation period varies depending on the temperature, the amount of inoculated microorganism, the pH and the like, but is usually about 4 days to about 50 days. Further, it may be aged by standing at about 10 ° C. to about 20 ° C. for about 2 months to about 6 months in terms of flavor.

The above fermentation product is filtered or centrifuged,
A supernatant is obtained. The supernatant is used as it is or after dilution, and then sterilized to obtain a medicinal sour solution. This sour liquid is added to food. Moreover, it can be used as a vinegar-like seasoning, and can also be made into a healthy sour beverage. This fermented liquid (a ginseng sour liquid) contains extracts having a pharmacological effect of ginseng and a healthy organic acid, and has improved flavor and bitterness, and is easier to eat and drink.

Table 1 shows the microorganisms used in the present invention and the main organic acids produced by the microorganisms. It is usually produced as a mixture of organic acids.

[0043]

[Table 1]

By using ginseng with little bitterness as a starting material, ginseng vinegar with little bitterness can be obtained. Ginseng with less bitterness can be obtained by treating ginseng with a low-polarity organic solvent (hereinafter sometimes referred to as a low-polarity organic solvent). Here, the low-polarity organic solvent refers to an organic solvent that does not dissolve saponin, and includes acetic acid esters (for example, ethyl acetate), hexane, ethyl ether, toluene, xylene, cyclohexane, dichloromethane, chloroform, and the like. Not limited.

When treating ginseng with an organic solvent,
Although the treatment can be carried out as it is, it is preferable to use crushed or grated ginseng in consideration of the extraction efficiency. When processing dried ginseng, it is preferable to crush it into fine powder. The low-polarity organic solvent treatment of ginseng is preferably performed using about 50 to about 2000 parts by weight of a low-polarity organic solvent with respect to 100 parts by weight of ginseng,
About 100 parts by weight to about 500 parts by weight is preferable in terms of operability. The treatment can be performed at any temperature from 0 ° C. or higher to the boiling point of the solvent used. Preferably, it can be performed at around room temperature.
Furthermore, by attaching a cooling pipe, the organic solvent to be used can be refluxed at a temperature higher than the boiling point of the organic solvent to be treated. Processing time is
Although it depends on the amount of ginseng, the amount of organic solvent and the treatment temperature, 30 minutes to 48 hours are preferable. From the viewpoint of operability, 1 to 24 hours is preferable. The ginseng treated with the low-polarity organic solvent can then remove the organic solvent by a method such as reduced pressure.

The ginseng with less bitterness obtained in this way can be suitably used as a raw material for fermentation, and by applying the above-mentioned method of the present invention, a sour liquid with almost no bitterness can be produced. Can be done.

[0047] The resulting ginseng sour solution has little or no bitterness, contains components of ginseng, and has improved flavor. Therefore, if you drink it,
The action of ginseng appears quickly, and the action of the organic acid appears when drinking continuously, resulting in an excellent health drink. It can also be used for seasonings such as dressings, sauces, and mayonnaise, and for food applications.

[0048]

EXAMPLES The present invention will be described below with reference to examples, but it goes without saying that the present invention is not limited to these examples. Example 1 (Production of ginseng sour liquid) To 100 g of steamed and dried ginseng (kojin) powder, 1 L of water was added, and 90 ° C.
For 4 hours. This suspension is kept at 40 ° C. after cooling,
50 g of rice koji (manufactured by Takada Shoten Co., Ltd.) was added, and shaking culture was performed for 14 days. Thereafter, the mixture was aged at 20 ° C. for 6 months. The fermented and aged liquid was heated on a boiling water bath for 20 minutes and filtered through a filter paper to obtain a black-brown transparent liquid. This liquid has a little bitterness and a slightly strong acidity,
It was palatable. The acidity of this solution is 0.8
%Met. The acidity was measured using 0.5N NaOH
Performed by titration with an aqueous solution.

Example 2 (Preparation of American ginseng sour liquid) One liter of water was added to 100 g of dried root of ginseng and heated at 90 ° C. for 5 hours. Separately, Aspergillus niger IFO 31125 was pre-cultured with 30 ml of liquid medium A (200 g of potato in 1 L of distilled water, 20 g of sucrose, pH 5.6) at 25 ° C. for 48 hours. After washing the grown confluent cells with sterile water,
Add the whole amount to the cooled American ginseng suspension and add 4 g
Shaking culture was performed at 0 ° C. for 48 hours. Thereafter, the mixture was aged at 25 ° C. for 4 months. By heating this fermented and aged solution on a boiling water bath for 20 minutes and filtering through filter paper,
A brownish clear liquid was obtained. This liquid is faintly sweet,
It was sour and refreshing with a pleasant taste.
The acidity of this solution was 0.5%.

Example 3 (Production of Bamboo Ginseng Sour Liquid) Dried Root Powder of Bamboo Ginseng 10
One liter of water was added to 0 g, and the mixture was heated at 90 ° C. for 6 hours. Separately, Rhizopus oryzae IFO 4697 was pre-cultured in 30 ml of the same liquid medium A as in Example 2 at 25 ° C. for 48 hours, and the washed cells were collected. Add the whole amount to the cooled bamboo ginseng extract,
Shaking culture was performed at 40 ° C. for 72 hours. Thereafter, the mixture was aged at 20 ° C. for 3 months. This fermented and aged liquid was heated on a boiling water bath for 20 minutes and filtered through filter paper to obtain a yellow-brown transparent liquid. This liquid was less bitter, had a refreshing acidity, and was palatable. The acidity of this solution was 0.3%.

Example 4 (Preparation of acidulous liquid of radish and eleuthero) The fermented ripened liquid of each light brown color was prepared in the same manner as in Example 1 by using 100 g of each powder of dried root of radish and eleuthero. Obtained.
All had a subtle sweetness, refreshing acidity, and were easy to eat and drink. The acidity of this solution was 0.4
%, 0.6%.

Example 5 (Production of Ginseng Sour Liquid) Dried root of ginseng (dried)
1 L of water was added to 100 g of the powder, and heated at 90 ° C. for 4 hours. Separately Lactobacillus del Bruecki IFO 1395
3 in liquid medium B (100 g skim milk in 1 L distilled water,
30 g of yeast extract, 130 g of liver extract, 100 ml of tomato juice, 5 g of malt extract, 5 g of thioglycolic acid medium, 0.5 g of Tween 80, 15 g of calcium carbonate, pH 7.0) were shaken at 37 ° C for 24 hours and pre-cultured. . The grown cells are aseptically removed at 4 ° C., 7
The cells were collected by centrifugation at 000 G for 20 minutes. The supernatant was discarded, suspended in 50 ml of sterile distilled water, and then centrifuged again to obtain washed cells. The washed cells were further suspended by adding 50 ml of sterilized distilled water, and the whole was added to the cooled ginseng extract, followed by shaking culture at 30 ° C. for 48 hours. Thereafter, the mixture was aged at 15 ° C. for 3 months. This fermented and aged liquid was heated on a boiling water bath for 20 minutes, and centrifuged at 7000 G for 20 minutes at 10 ° C. to obtain a brown transparent liquid as a supernatant. This liquid had a slight sweetness, little bitterness, and a slightly strong refreshing acidity. The acidity of this solution was 0.7%.

Example 6 (Production of Himalayan ginseng sour liquid) One liter of water was added to 100 g of dried root powder of Himalayan ginseng and heated at 90 ° C. for 5 hours.
The suspension was kept at 40 ° C. after cooling, 100 g of Monascus red yeast (Gunze Co., Ltd.) was added, and shaking culture was performed for 30 days. Thereafter, the mixture was aged at 20 ° C. for 3 months. This fermented and aged liquid was heated on a boiling water bath for 20 minutes and filtered through a filter paper to obtain a reddish brown transparent liquid. This liquid was less bitter, had a refreshing acidity, and was palatable. The acidity of this solution was 0.6%.

Example 7 (Production of mixed fermented sour liquid of three kinds of ginseng) Ginseng dry root (dried) powder 80 g, bamboo ginseng dry root powder 20 g,
Mix 20g of ginseng dry root powder and add 1L of water
And extracted at 90 ° C. for 4 hours. It was treated in the same manner as in Example 2 to obtain a fermented ripened liquid. This liquid had a slight sweetness, little bitterness, and a slightly strong acidity. The acidity of this solution was 0.8%.

Example 8 (Production of Ginseng (Carrot) Sour Solution) 1 L of water was added to 200 g of dried root (dried) powder of ginseng.
Heated for hours. On the other hand, Aspergillus oryzae IF
O 5238 was inoculated into 30 ml of the same liquid medium A as in Example 2, and
Preculture was performed by shaking at 5 ° C for 48 hours. After washing the grown cell mass with sterile distilled water, the whole amount is added to the cooled ginseng suspension, and shake culture is performed at 40 ° C. for 48 hours to obtain a saccharified solution (organic acid fermentation raw material solution). Was. Separately, Lactobacillus acidophilus IFO 13951 was inoculated into 50 ml of the same liquid medium B as in Example 5, and pre-cultured by shaking at 37 ° C. for 48 hours. The grown cells were aseptically removed at 4 ° C., 700
The cells were collected by centrifugation at 0 G for 20 minutes. The supernatant was discarded, suspended in 50 ml of sterile distilled water, and then centrifuged again to obtain washed cells. The washed cells were further suspended by adding 50 ml of sterilized distilled water, and the whole amount was added to the above-mentioned organic acid fermentation raw material liquid of ginseng,
Shaking culture was performed at 30 ° C. for 72 hours. The fermented liquid was heated on a boiling water bath for 20 minutes, and centrifuged at 7000 G for 20 minutes at 10 ° C. to obtain a brown transparent liquid. This liquid had a slightly strong acidity, a refreshing flavor and a pleasant taste. The acidity was 1.9%.

Example 9 (Preparation of Bamboo Ginseng Sour Liquid) Dry root powder of Bamboo Ginseng 20
One liter of water was added to 0 g, and the mixture was heated at 90 ° C. for 5 hours. Separately, Rhizopus dermar IFO 4698 was inoculated into 30 ml of the same liquid medium A as in Example 1, pre-cultured by shaking at 25 ° C for 48 hours, and the washed cells were collected. The whole amount was added to the cooled bamboo ginseng extract, followed by shaking culture at 40 ° C. for 48 hours,
A saccharified liquid (raw material liquid for organic acid fermentation) was obtained. Separately, Aspergillus tamari IFO 4099 was inoculated into 30 ml of the same liquid medium A as in Example 1, pre-cultured by shaking at 25 ° C. for 48 hours, and washed cells were collected. The whole amount was added to the above-mentioned organic acid fermentation raw material solution of bamboo ginseng, and organic acid fermentation was carried out at 40 ° C. for 72 hours with shaking culture. The obtained fermented liquor was heated on a boiling water bath for 20 minutes and filtered with a filter paper to obtain a tan transparent liquid. This liquid had a refreshing acidity and taste. The acidity of this solution was 1.3%.

Example 10 (Production of Ginseng (Koji) Acidulant Solution) 1 g of water was added to 200 g of steamed and dried ginseng (kouji) powder and heated at 90 ° C. for 4 hours. The suspension was kept at 50 ° C., and 100 g of rice koji (manufactured by Takada Shoten Co., Ltd.) was added thereto, followed by shaking culture for 48 hours to obtain a fermentation solution (organic acid fermentation raw material solution). Separately, Acetobacter request faculty IFO
12257 in a liquid medium (200 g of potato in 1 L of distilled water,
Yeast extract 30g, liver extract 25g, meat extract 5g,
Thioglycolic acid medium 10 g, glucose 5 g, glycerol 15 g, calcium carbonate 15 g, pH 7.0) 5
The cells were shaken with 0 ml at 30 ° C. for 24 hours and cultured. The grown cells were centrifuged at 7000 G for 20 minutes at 4 ° C. under aseptic conditions to collect the cells. The supernatant was discarded, suspended in sterile distilled water, and then centrifuged again to obtain washed cells. The washed cells were further suspended by adding 50 ml of sterilized distilled water, and the whole amount was added to the above organic acid fermentation raw material solution of ginseng, followed by shaking culture at 30 ° C. for 5 days. The fermentation broth is heated on a boiling water bath for 20 minutes,
By centrifuging at 7000 G for 20 minutes at 7000C, a brownish transparent liquid was obtained. This solution had an acidity of 2.8% and had a slightly strong acidity, but when diluted three times with water, it had a refreshing flavor and was easy to eat and drink.

Example 11 (Production of sour liquid of ginseng and american ginseng) Each sour liquid was obtained in the same manner as in Example 9 by using 200 g of powder of dried roots of ginseng and american ginseng. . All had a refreshing acidity and were palatable.
The acidity of this liquid was 1.5% and 1.7%, respectively.

Example 12 (Preparation of mixed fermented sour liquid of two kinds of ginseng) 100 g of ginseng dry root (dried) powder and bamboo ginseng dry root powder 100
g was mixed, 1 L of water was added thereto, and the mixture was heated at 90 ° C. for 5 hours. It was treated in the same manner as in Example 10 to obtain a sour liquid. This solution had an acidity of 2.1%, had a faint sweetness and a refreshing acidity, and had a pleasant taste when diluted twice with water.

Example 13 (Production of Himalayan ginseng sour liquid) 1 L of water was added to 200 g of dried root powder of Himalayan ginseng and heated at 90 ° C for 4 hours.
Then, 130 g of glucose was added thereto to obtain an organic acid fermentation raw material liquid. Separately, Lactobacillus delbruecki IF
O3202 was inoculated into 50 ml of liquid medium B, and pre-cultured by shaking at 37 ° C. for 24 hours. The grown cells are grown under aseptic conditions
The cells were collected by centrifugation at 7,000 G for 20 minutes. The supernatant was discarded, suspended in 50 ml of sterile distilled water, and then centrifuged again to obtain washed cells. The washed cells were further suspended by adding 50 ml of sterilized distilled water, and the whole amount was added to the cooled organic acid fermentation raw material solution of the Himalayan ginseng, followed by shaking at 30 ° C. for 5 days to conduct organic acid fermentation. The obtained fermented liquid was heated on a boiling water bath for 20 minutes, and centrifuged at 7000 G for 20 minutes at 10 ° C. to obtain a brown transparent liquid as a supernatant. This solution had an acidity of 3.4% and had a very strong acidity, but when mixed with salad oil: sour solution: soy sauce = 4: 5: 1, it became a dressing with a refreshing flavor and became a raw vegetable. It was very delicious when applied.

Example 14 (Production of sour solution of eleuthero) 1 L of water was added to 200 g of dry root powder of eleuthero and heated at 90 ° C. for 5 hours. Then, 150 g of glucose was added to obtain an organic acid fermentation raw material liquid. Separately, Penicillium daleaae IFO 6087 was inoculated into 50 ml of liquid medium A, and pre-cultured by shaking at 30 ° C. for 24 hours. After the grown cell mass was washed with sterile distilled water, the whole amount was added to the cooled raw material liquid for organic acid fermentation of Eleuthero, and cultured with shaking at 30 ° C. for 4 days to conduct organic acid fermentation. The obtained fermentation liquid was heated on a boiling water bath for 20 minutes, and filtered with a filter paper to obtain a light brown transparent liquid. The liquid had a subtle sweetness, a refreshing acidity and a pleasant taste. The acidity of this solution was 1.2%.

Example 15 (Production of mixed fermented sour liquid of three kinds of ginseng) Ginseng dry root (dried) powder 80 g, bamboo ginseng dry root powder 20 g,
Mix 20g of ginseng dry root powder and add 1L of water
And heated at 90 ° C. for 4 hours. It was treated in the same manner as in Example 9 to obtain a fermented ripened liquid. This liquid had a slight sweetness, little bitterness, and a slightly strong acidity. The acidity of this solution was 0.8%.

Example 16 (Production of fermented vinegar with less bitterness) 200 g of ginseng powder (Red ginseng: manufactured by Nagaoka Jitsugyo Co., Ltd.) was mixed with 200 g of n-hexane.
0 ml was added, and the mixture was slowly stirred at 25 ° C. for 24 hours using a stirring blade. After the suspension was filtered, the pressure was reduced to remove hexane from the ginseng powder. The obtained ginseng powder was suspended in 1 L of water and heated on a boiling water bath for 3 hours to obtain a ginseng-enriched sour liquid in the same manner as in Example 8. The sour solution was filtered with a filter paper to obtain a refreshingly sour solution having little bitterness. The acidity of this liquid was 1.6%.

[0064]

EFFECTS OF THE INVENTION According to the present invention, a unique bitterness is reduced by applying a microorganism having the ability to ferment an organic acid to ginseng or an extract thereof or a saccharified product thereof to cause fermentation. A liquid with a subtle sweetness and acidity is obtained. This sour liquid is expected to have the synergistic action of ginseng and the action of organic acids, and is extremely useful as a health food. This may be used as it is or diluted, and when used as a seasoning, the use opportunity of ginseng can be greatly expanded.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 2/38 A23L 2/00 D A61K 35/78 2/30 B

Claims (14)

[Claims] 1. A ginseng-enriched sour liquid obtained by allowing a ginseng, an extract thereof, or a saccharified product thereof to act on a microorganism capable of fermenting an organic acid. 2. The medicinal participant sour liquid according to claim 1, which is obtained by adding a sugar to cause a microorganism having an ability to ferment an organic acid to act thereon. 3. The ginseng is ginseng (Panax ginse).
ng CAMeyer), bamboo ginseng (Panax japonicus CAMeye)
r), Ginseng (Panax notoginseng (Burk.) FHChen.)
, American ginseng (Panax quinquefolium L.), Himalayan ginseng (Panax pseudoginseng subsp.himalaicus Hara),
The medicated human-participated sour solution according to claim 1 or 2, which is selected from the group consisting of elephant and eleuthero (Acanthopanax senticousus Harms). 4. The genus selected from the group consisting of the genus Aspergillus, the genus Rhizopus, the genus Monascus, and the genus Lactobacillus, wherein the microorganism capable of fermenting an organic acid is selected from the group consisting of Aspergillus, Rhizopus, Monascus, and Lactobacillus. The ginseng participant sour liquid according to any one of claims 1 to 3, which is a microorganism belonging to the above group, which is a microorganism capable of directly fermenting an organic acid from ginseng or an extract thereof. 5. The microorganism capable of fermenting an organic acid is selected from the group consisting of Lactobacillus, Aspergillus, and Acetobacter.
actor), Gluconobactor,
Rhizopus, Penicillium
A) a microorganism belonging to the genus and a genus selected from the group consisting of the genus Pseudomonas, wherein the organic acid is fermented from a ginseng or a saccharified solution of a ginseng or an extract of the ginseng or an extract thereof; The medicinal participant sour liquid according to any one of claims 1 to 3, which is a microorganism having an ability. 6. The ginseng according to claim 1, wherein the ginseng is obtained by treating the ginseng with a low-polarity organic solvent and having less bitterness other than saponins. The medicinal participant sour liquid according to any of the above items. 7. A medicinal participant sour liquid-containing food, comprising the medicinal participant sour liquid according to any one of claims 1 to 6. 8. The medicinal participant-containing sour liquid-containing food according to claim 7, wherein the food is a seasoning or a drink. 9. A method for producing a sour liquid containing a medicinal participant, the method comprising the following steps: a step of allowing a ginseng or an extract thereof or a saccharified product thereof to act on a microorganism capable of fermenting an organic acid. Including, methods. 10. A method for producing a ginseng sour liquid, comprising the steps of adding sugar to a ginseng extract or a saccharified product thereof, and fermenting an organic acid into the ginseng extract to which the sugar has been added. Reacting a capable microorganism. 11. The ginseng may be ginseng (Panax gin).
seng CAMeyer), bamboo ginseng (Panax japonicus CAMey)
er), Panax notoginseng (Burk.) FHChen.)
, American ginseng (Panax quinquefolium L.), Himalayan ginseng (Panax pseudoginseng subsp.himalaicus Hara),
The method according to claim 9 or 10, wherein the method is selected from the group consisting of: and Eleuthero (Acanthopanax senticousus Harms). 12. The genus selected from the group consisting of the genus Aspergillus, the genus Rhizopus, the genus Monascus, and the genus Lactobacillus, wherein the microorganism capable of fermenting an organic acid is selected from the group consisting of the genus Aspergillus, Rhizopus, Monascus, and Lactobacillus. 12. The method according to any one of claims 9 to 11, wherein the microorganism belongs to the above-mentioned, and is a microorganism capable of fermenting an organic acid directly from ginseng or an extract thereof. 13. The microorganism having an organic acid fermenting ability may be a genus Lactobacillus, a genus Aspergillus, or a genus Acetobacter.
tor), Gluconobactor, Rhizopus, Penicillium
A microorganism belonging to the genus and a genus selected from the group consisting of the genus Pseudomonas, which is a saccharified solution of ginseng or an extract thereof, or the ability of fermenting ginseng or an extract thereof to an organic acid. The method according to any one of claims 9 to 11, which is a microorganism having: 14. The ginseng according to claim 9, wherein the ginseng is obtained by treating the ginseng with a low-polarity organic solvent and is mainly free of bitter components other than saponin. The method according to any of the above items.