JPH11289973A - Processed food obtained by mixing dried powder or the like of curcumae rhizoma with drinking milk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed food capable of efficiently ingesting and absorbing without feeling bitterness, improved in palatability and useful for health, etc., by mixing dried powder, etc., of Curcumae rhizoma with drinking milk such as cow milk, goat milk or the other. SOLUTION: This processed food is obtained by mixing preferably 1-10 wt.% dried powder of Curcumae rhizoma or extract of Curcumae rhizoma with drinking milk such as cow milk, goat milk or the other. Furthermore, it is preferable to produce a processed food by mixing dried powder of Curcumae rhizoma or an extract of Curcumae rhizoma with milk product such as cream, cheeze, butter or yogurt.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to turmeric rhizomes which are bitter and are not suitable as oral foods as they are, and milk and goats which contain various active ingredients but are not always easy to ingest. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food in which, by mixing with drinking milk such as milk or dairy products such as cream, a component useful for the human body, which each has, is easily absorbed and absorbed.

[0002]

2. Description of the Related Art Turmeric is a perennial plant of the ginger family, and is mainly cultivated in tropical regions such as India, Southeast Asia and southern China. The spiked rhizome is steamed for 5 or 6 hours and dried to form a powder. A spice called turmeric is used as a raw material for curry powder. In addition, turmeric rhizome
It has been used as a bile medicine since ancient times for the treatment of hepatitis, cholangitis, cholelithiasis, catarrhal jaundice, etc., and also as an aromatic stomachic. In Kampo, it is said that it is taken at the time of vomiting, nosebleed, hematuria and has a hemostatic effect.
The oil obtained by distilling the dried rhizome is mildly bactericidal and is also used as an antacid and, in small amounts, as a carminative, stomachic, appetite enhancing and tonic.

[0003] It has been speculated that this is mainly due to the effect of the yellow pigment curcumin contained therein, but recent studies have shown that besides the above-mentioned effects, aging,
It has been elucidated that it also has an antioxidant action to remove active oxygen that causes various adult diseases such as cancer, arteriosclerosis, diabetes, and cataract.

That is, in the early stage of cancer cell growth,
It has been known that ingestion of curcumin has the effect of suppressing this, as well as promoting the secretion of bile and enhancing liver function. It has also been known to act to smooth blood flow and prevent arteriosclerosis.

There are two types of turmeric called autumn turmeric,
There is a thing called spring turmeric (Kyo-Oh), but in any case, minerals and dietary fiber such as calcium, phosphorus, magnesium, potassium, and iron which are useful for the human body are contained in large amounts. The following is an analysis of autumn turmeric by the Faculty of Agriculture of the University of the Ryukyus. Spring turmeric has much lower curcumin content than autumn turmeric.

Component name (per 100 g) Energy 381.1 kcal Water 3.8 g Protein 7.8 g Fat 9.5 g Carbohydrate 66.1 g Fiber 5.3 g Ash 7.5 g Calcium 151 mg Lin 289 mg Iron 86 mg sodium 14 mg potassium 2,970 mg magnesium 939 mg curcumin 3.6 g

[0007] Among the above components, calcium is important for skeleton formation, but is contained in a larger amount than milk. Potassium is an inorganic substance that regulates blood pressure, prevents hypertension, enhances the function of the kidneys, promotes excretion of waste products, and has an effect on diuresis. Iron is contained more than green and yellow vegetables such as spinach, and is effective in preventing anemia. Dietary fiber itself is not digestible and absorbable, but has an effect of adsorbing and excreting harmful substances by increasing its volume in the intestine, which is useful for prevention of adult diseases and constipation.

[0008] Milks such as cow's milk and goat's milk also contain many components useful for the human body. However, it is well known that there are so-called lactose intolerant people who cause diarrhea when drinking milk, and that the fat in milk contains a lot of cholesterol, Therefore, despite the fact that it is a useful drink for maintaining health, it is not always in a situation where it is frequently used.

[0009]

Since turmeric has an excellent medicinal effect as described above, its rhizome is decocted or dried to a powder to be consumed by some people. However, because of the bitterness that hinders oral ingestion, its usefulness is not yet widespread. On the other hand, milk, such as milk, is not in a state of being sufficiently drunk as described above.

[0010] The inventors have previously disclosed a technique for producing a food material in which turmeric rhizome is fermented in order to facilitate the ingestion of turmeric (Japanese Patent Application Laid-Open No. Hei 8-214825).
issue). Although the present invention has a certain effect, the present invention is to mix turmeric powder or turmeric extract with milk or other drinking milk or dairy products,
It aims to propose a food that not only removes the bitterness of turmeric and makes it easier to ingest, but also a synergistic effect of the combination of both that can ingest and absorb useful substances contained in milk without waste. It is.

[0011]

As a result of repeated studies to solve this problem, in the present invention, powdered or extracted turmeric rhizome powder or extract is mixed with milk or other drinking milk or dairy products. By doing so, it was solved. By mixing the two, the bitterness of turmeric is not only eliminated or not felt as bitter, but it also succeeded in making it easier to ingest milk, improving palatability, enhancing nutrition, digesting and absorbing. The present invention which can obtain a food which contributes to the promotion of the present invention has been completed.

It has been found that when drinking milk or a milk product and turmeric are taken at the same time, the bitterness of turmeric is removed as described above, and the following effects are produced.

That is, the situation where turmeric is not easily absorbed in the intestinal tract as it is becomes easy to be absorbed by the action of vitamin D and lactose in milk, making calcium and phosphate in milk less likely to cause colon cancer and cancer cells Suppress the growth of Also, it is said that cholesterol contained in fat in milk causes arteriosclerosis in the blood.However, simultaneous intake of turmeric regulates cholesterol levels and lowers blood fat. To make the flow smooth,
Arteriosclerosis can be prevented. In addition, lactose intolerance can be acquired because dietary fiber in turmeric binds to lactose in the intestine and suppresses the absorption of lactose,
Lactose intolerance can be improved.

In the present invention, one of the dairy products preferably used is a cream. Fat such as milk is dispersed in the form of fine fat globules, and the yellowish white liquid that collects this fat is cream. It is used as a raw material for butter, ice cream and western confectionery, and is also used for coffee and cooking, but can be roughly divided as follows. That is, coffee cream, which is also called a table cream with a milk fat content of 18-20%, and a milk fat content of 40-
Examples include whipped cream, which is a 45% high-fat product, and sour cream obtained by fermenting a cream having a milk fat content of 20% with lactic acid bacteria. In addition, there is also a cream powder which is a powdered product obtained by spray-drying a cream and which contains a milk solid content of 95% or more according to the standard.

[0015]

Example 1 Turmeric rhizomes are sliced to obtain a water content of about 5
It is dried to about 7% and finely pulverized to obtain a fine powder. On the other hand, 100 g of whipped cream made from milk was prepared, and about 4 g of the above-mentioned fine powder was added thereto and mixed and stirred. As a result, no bitterness was felt. This is considered to be because the bitterness of turmeric is covered by the milk fat film in the cream. The color of this mixture is lemon yellow, which is beautiful in appearance, and can be used for decoration of cakes and crepes, and also as a material for various Western confectionery such as mousse and bavarois. You can also enjoy it as coffee or cappuccino by floating on coffee.

When turmeric powder is mixed with cream powder in place of the whipped cream in the above embodiment, it can be stored at room temperature in that state and can be easily used for coffee or tea.

[0017]

Example 2 As in the above example, the turmeric rhizome was sliced and dried until the water content became about 5 to 7%, and then finely pulverized to a fine powder, which was then mixed with water and gel. After adding an agent and powdered brown sugar to heat and boil, transfer to a container and cool to form a jelly. When whipped cream was placed on top of this, it appeared as a so-called coffee jelly, and when it was eaten with mixing it, it was delicious without any bitterness.

In the above embodiment, the powdered brown sugar is added to the jelly, but the added saccharide may be white sugar, granulated sugar, starch syrup, honey or the like. However, brown sugar is rich in minerals such as calcium, potassium, zinc, copper, and iron, and is most compatible with turmeric.
By adding this, a synergistic effect can be expected for the intake of the active ingredient. In addition, palatability is further improved when powdered brown sugar is used as a sweetener in the form of syrup-like black honey and added with cream to eat.

Generally, the shelf life of jelly is 4 to 4 days.
It is about 5 days, but the one containing turmeric powder in the above example can be stored for about one week at normal temperature (20 ° C.). This seems to be due to the antibacterial action of turmeric.

[0020]

[Embodiment 3] The dairy products in the above embodiments all use cream, but the same effect of removing bitterness can be obtained by using drinking milk. When 1 g (1% of the whole) of the powdered turmeric of Example 1 was added to 100 g of drinking milk having a fat content of 3.2%, and mixed and stirred, the powder could be drunk without any bitterness. However, in this case, unlike the case of the cream, bitterness could not be removed by adding an amount exceeding 2 g of turmeric powder.

[0021]

Embodiment 4 Next, a case where cheese is used as a dairy product will be described. When 2 to 4 g of the powdered turmeric of Example 1 was added to 100 g of cheese having a fat content of 30% and mixed and stirred, a product having a beautiful yellowish appearance and no bitterness was obtained. It is thought that the unique taste and aroma of cheese, in addition to the function of milk fat, will eliminate the bitterness of turmeric. In addition, the taste and aroma of the cheese are considerably reduced by the mixing, so that even those who do not like cheese can take it. This mixture is used as a material for Western confectionery together with eggs, sugars and other materials, and is also used as a material for cooking pizza, quiche, cheese fondue and the like. Cheese can be broadly classified into natural cheese and processed cheese, and any of them can be used by adjusting the amount of turmeric to be mixed.

[0022]

Embodiment 5 Next, the case where butter is used as a dairy product will be described. 10 g of the powdered turmeric of Example 1 was added to 100 g of butter having a fat content of 80%, and the mixture was stirred.
A product with no bitterness was obtained. Like the cream, it is considered that the bitterness of turmeric is wrapped by the milk fat in the butter. Since this mixture has a yellow color and is appetizing, it can be applied to bread or the like as it is, and can also be used as a material or dish for Western confectionery as in the case of cheese. Vitamin E may be added to fats and oils in order to prevent oxidation. However, turmeric has antioxidant properties, so that it is not necessary to add it to the above-mentioned products.

[0023]

Embodiment 6 Next, the case where yogurt is used as a dairy product will be described. To 100g of 3% fat yogurt,
When about 1 g of the powdered turmeric of Example 1 was added and mixed and stirred, a product having a lemon-yellow color, reduced in acidity of yogurt, and having no bitterness was obtained. However, as in the case of milk, if yogurt is added in an amount of turmeric powder exceeding 2%, bitterness remains, which is not preferable.

[0024]

[Embodiment 7] Next, a case in which evermilk is used as a dairy product will be described. 100g of 7.9% fat evaporated milk
Then, about 2 g of the powdered turmeric of Example 1 was added thereto, and the mixture was stirred. As a result, a product without any bitterness could be obtained.
When this was added to coffee, it melted quickly and turned into a so-called coffee-colored biscuit color. The same was true for black tea. Eva milk does not contain sugar, so this product can be used for cooking gratin and stew.

[0025]

Embodiment 8 Next, a case where condensed milk is used as a dairy product will be described. About 3 g of the powdered turmeric of Example 1 was added to 100 g of condensed milk having a fat content of 8.3%, and the mixture was stirred. As a result, a product having no bitterness was obtained. When this was applied to fruits such as strawberry and grapefruit and used for shaved ice topping, it became a colorful dessert with a beautiful contrast and a smooth mouthfeel.

In each of the above embodiments, the turmeric rhizome was dried and made into a powder, but the same effect was obtained by using an extract from the turmeric rhizome instead. was gotten. Extraction from the rhizome is obtained by subjecting turmeric rhizome to boiling with distilled water, filtering by suction, and concentrating.

[0027]

According to the present invention, it is possible to easily take turmeric, which has been known to be useful, but has not yet reached widespread use due to the bitterness that hinders oral ingestion. In addition, it is possible to effectively ingest and absorb useful substances contained in milk and the like without waste, and to provide an extremely useful food for the human body.

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Claims (3)

[Claims] (1) A processed food obtained by drying a turmeric rhizome into a powder or mixing an extract from the turmeric rhizome with milk, goat milk or other drinking milk. 2. A processed food obtained by drying a turmeric rhizome into a powder or by mixing an extract from the turmeric rhizome with a dairy product such as cream, cheese, butter, yogurt or the like. 3. The processed food according to claim 1, wherein the turmeric rhizome is dried to form a powder, or the mixture of the extract from the turmeric rhizome is 1 to 10% of the drinking milk or dairy product.