WO2001026484A1 - Procede de production d'un extrait fermente de fruits et legumes, et utilisation possible dudit extrait comme aromatisant ou desodorisant - Google Patents

Procede de production d'un extrait fermente de fruits et legumes, et utilisation possible dudit extrait comme aromatisant ou desodorisant

Info

Publication number
WO2001026484A1
WO2001026484A1 PCT/KR2000/000812 KR0000812W WO0126484A1 WO 2001026484 A1 WO2001026484 A1 WO 2001026484A1 KR 0000812 W KR0000812 W KR 0000812W WO 0126484 A1 WO0126484 A1 WO 0126484A1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetables
fruits
extract
broth
filtering
Prior art date
Application number
PCT/KR2000/000812
Other languages
English (en)
Inventor
Doo-Hyun Kim
Original Assignee
Virobact, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Virobact, Inc. filed Critical Virobact, Inc.
Priority to AU61850/00A priority Critical patent/AU6185000A/en
Publication of WO2001026484A1 publication Critical patent/WO2001026484A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Definitions

  • the present invention relates to a procedure for the production of fruits and vegetables-fermented extract, and its extract which can be used for favouring and deodorant, more particularly, to a procedure for preparing a fruits and vegetables-fermented extract by fermenting mixtures of natural foods such as fruits and vegetables and to the use of said extract for favouring and deodorant.
  • flavoured foodstuffs are generally known and commercially provided to enhance flavour of food, most of which have been manufactured by chemical processes. Recently, consumers tend to avoid chemically flavoured foodstuffs but prefer natural foods for the sake of health and according to their taste.
  • flavoured foodstuffs by the fermentation process has been disclosed in Japanese Laid-Open Application SHO61-92540(May 10, 1986), in which the component for fermenting foodstuffs comprises mainly peptidase.
  • flavoured foodstuffs have an important problem of less ability to remove unique odor of meat and/or fish.
  • the applicant has studied and developed a method to produce fruits and vegetables-fermented extract which can be used to enhance taste and flavour of meat and/or fish without the loss or reduction of particular flavour while removing unique odor of them during cooking process, an extract formed by said method and the use of said extract for seasoning and deodorant.
  • the present invention provides a method for preparing new fruits and vegetables-fermented extract, in which comprises the steps of: selecting at least six different fruits and vegetables in desired amounts or constant ratios (relative to each other) from a group consisting of orange, tomato, apple, kiwi, banana, jujube, cabbage, welsh onion, grape, water melon, melon, strawberry, persimmon, pineapple, strawberry sprouts, yellow bamboo shoots, pine needle, etc.
  • fruits and vegetables-fermented extract may be prepared by the procedures of: selecting at least six different fruits and vegetables in desired amounts or constant ratios from a group consisting of orange, tomato, apple, kiwi, banana, jujube, cabbage, welsh onion, grape, water melon, melon, strawberry, persimmon, pineapple, strawberry sprouts, yellow bamboo shoots, pine needle, etc.
  • fruits and vegetables-fermented extract of the invention where it is diluted with 100 times of water can be used as seasonings for meat and/or fish during cooking thereof.
  • Another embodiment of the invention is the use of fruits and vegetables- fermented extract as deodorant to remove unique odor of meat and/or fish during storing and cooking thereof, as diluted with 30 times of water.
  • the present invention relates to a fruits and vegetables-fermented extract produced by fermenting 60-80% by weight of fruits and vegetables blend and 20-40% by weight of mixture consisting of honey, starch syrup and sugar blend in a fermenter at a temperature of 30-35 ⁇ for 48-60 hours, first filtering the resulting materials, ageing the filtrate in a dark and cool place for about 20 hours and second filtering the aged broth.
  • the resultant fermentation extract can be used for seasonings as diluted with 100 times of water, and for deodorant as diluted with 30 times of water.
  • the fruits and/or vegetables used in the present invention are orange, tomato, apple, kiwi, banana, jujube, cabbage, welsh onion, grape, water melon, melon, strawberry, persimmon, pineapple, strawberry sprouts, yellow bamboo shoots, pine needle, etc. and other fruits and/or vegetables which are in season.
  • At least 6 different species may be selected from the fruits and vegetables listed above to form the blend to be fermented.
  • sugar substance used in the invention are sugar, starch syrup and honey, at least two of which are selected to form the mixture to be fermented.
  • % by weight is referred to as %.
  • said blending is fermented in a fermenter for about 48 hours while maintaining the internal temperature of fermenter at about 30°C . Thereafter, the obtained fermentation mixture passes through silk cloth to naturally filtrate and the resulting filtrate broth is aged in a dark and cool place for about 20 hours.
  • Such procedure is repeatedly carried out by using a number of filter papers while gradually reducing the pore size thereof until the filtrate passes through the last filter paper having the pore size of 0.22 ⁇ m to result in the final extract without bacteria.
  • Such extract is highly concentrated and, usually diluted with water up to 100 times for practical use.
  • fruits and vegetables are treated in turn by the steps of washing, crushing, blending, first fermenting, first filtering, second fermenting and second filtering process so as to carry out smoothly the fermentation process of raw materials consisting of orange, tomato, apple, kiwi, banana, jujube, cabbage, welsh onion, grape, water melon, melon, strawberry, pineapple, strawberry sprouts, yellow bamboo shoots and pine needle.
  • fruits and/or vegetables are washed by a washing machine with detergent to remove agricultural chemicals, impurities and the like stuck thereon, then, washed again by using clean water containing about 3% of vinegar.
  • fruits and vegetables should be perfectly cleaned by washing each of them with a cleaning sponge or using a washing machine.
  • crushed fruits or vegetables that is, 60-80% by weight of raw materials consisting of orange, tomato, apple, kiwi, banana, jujube, cabbage, welsh onion, grape, water melon, melon, strawberry, pineapple, strawberry sprouts, yellow bamboo shoots and pine needle and 20-40%> by weight of mixture which contains at least two different sweet substances selected from a group consisting of honey, starch syrup and sugar are admixed together and stored within a sealable container.
  • such container contains raw materials up to about 4/5 of its capacity.
  • such sealed container with the above mixture is transferred to fermentation room while maintaining its temperature at 30-35 ° by using heating means such as heater or hot fan. Subsequently, mixture in the above container is subjected to first fermentation process for about 48-60 hours.
  • the obtained mixture is naturally filtered by passing through a sterilized silk cloth to result in first filtrate broth.
  • Such filtrate broth is rich in minerals, ferric compounds, calcium, lactic bacteria, dietary fibers and the like.
  • the above filtrate broth is aged in a dark and cool place at 10°C or less for about 20 hours and the resulting broth is defined as "second fermentation broth.”
  • the second fermentation broth aged is filtered by a compressed filtering apparatus with filter paper having the pore size of 0.22 ⁇ m to remove bacteria and obtain final product as fruits and vegetables-fermented extract of the present invention.
  • the resultant fermentation extract can be used for seasonings or deodorant as diluted with water up to 100 times and 30 times, respectively.
  • Example 1 By weight, 10% of apple, 10% of melon, 10% of tomato, 7% of orange,
  • fruits and/or vegetables are clearly washed by a washing machine with detergent to remove agricultural chemicals, impurities and the like stuck thereon, then, washed again by using clean water containing about 3% of vinegar.
  • Such washing process should be completely conducted by washing each of them with a cleaning sponge or using a washing machine.
  • fruits and vegetables obtained from the second step are mixed together in given ratios, added with 20% by weight of sugar, 10% by weight of starch syrup and 3% weight of honey, then, is uniformly admixed to form a blending to be fermented.
  • the resultant blending is transferred into a fermentation bath (or fermenter) while maintaining the temperature of bath at 30-35 ⁇ , and fermented for about 48-60 hours.
  • the temperature of bath should be maintained or held at room temperature or elevated temperature by using direct heating means such as hot fan or heater, or indirect heating means.
  • the blending is preferably stirred at intervals to effect the fermentation process.
  • said blending obtained from first fermentation process passes through silk cloth or equal filtration device to naturally filtrate and result in first filtrate broth.
  • This broth contains excess content of carbohydrate, particularly, is rich in calcium, minerals, ferric compounds, sodium, fungi(yeast), natural lactic bacteria, dietary fibers, etc.
  • the broth obtained from the fifth step is transferred into a ageing bath in a dark and cool place and aged for about 20 hours to ferment the first filtrate broth for the second time.
  • Such second fermentation broth contains saccharide and fungi, natural lactic bacteria and derives the activated increasing of bacteria during ageing said ingredients together with sugar or sugar containing substances.
  • the residue produced in first filtration process is settled at the bottom of ageing bath.
  • the second fermentation broth passes through a filter paper having the pore size of 0.22 ⁇ m or equal filtering device to remove bacteria and obtain the second filtrate extract as the final product.
  • the method to produce fruits and vegetables-fermented extract comprises the steps of: selecting at least six different fruits and vegetables in desired amounts or constant ratios from a group consisting of orange, tomato, apple, kiwi, banana, jujube, cabbage, welsh onion, grape, water melon, melon, strawberry, persimmon, pineapple, strawberry sprouts, yellow bamboo shoots, pine needle, etc.
  • the blending which contains at least six different fruits and vegetables selected from a group consisting of orange, tomato, apple, kiwi, banana, jujube, cabbage, welsh onion, grape, water melon, melon, strawberry, pineapple, strawberry sprouts, yellow bamboo shoots and pine needle and sugar mixture which contains at least two different sweet substances selected from a group consisting of honey, starch syrup and sugar are admixed together in the relative ratio of 60-80% by weight to 20-40% by weight.
  • Such resultant fruits and vegetables-fermented extract where it is diluted with 100 times of water can be used as seasonings for meat and/or fish during cooking thereof.
  • such resultant extract can be used as deodorant to remove unique odor of meat and/or fish during storing and cooking thereof, as diluted with 30 times of water.
  • the final extract produced by the method of the present invention is rich in calcium, minerals, ferric compounds, sodium, fungi(yeast), natural lactic bacteria, dietary fibers, etc. Additionally, it appears that the final extract of the present invention is rich of organic acids, alcohols, as well as different hydratases to enhance flavour and to soften flesh meat and/or fish during cooking thereof.
  • said extract contains excess of soluble dietary fibers to improve the digestion and absorption abilities of meat, and controls the proliferation of bacteria by low pH of about 3.5.
  • major component of the fruits and vegetables-fermented extract produced by the method of the present invention is organic acid-fermented broth having the pH of about 3.5, which shows advantages of removing unique odor of meat and/or fish, softening flesh meat and preventing meat and/or fish to be easily burn.
  • the present mvention also shows that the flesh meat is softened after thawing, in case of the meat flavoured with seasonings containing the fruits and vegetables-fermented extract. Furthermore, the present invention effects to remove fishy smell and enhance flavour, in case of adding the above extract into roasted fish, hard- boiled fish food, see food soup, etc.
  • the fruits and vegetables-fermented extract of the present invention has excess content of soluble dietary fibers to improve the digestion and absorption abilities.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un procédé de production d'un extrait fermenté de fruits et légumes, et l'utilisation possible dudit extrait comme aromatisant ou désodorisant pour améliorer le goût et la saveur de la viande et/ou du poisson, sans perte ou diminution des saveurs propres, mais en éliminant leur odeur particulière pendant la cuisson. L'invention concerne également un procédé de préparation dudit extrait fermenté de fruits et légumes, qui consiste à sélectionner 60 à 80 % en poids d'au moins six fruits et légumes différents dans des quantités désirées ou rapports constants d'un groupe constitué d'oranges, de tomates, de pommes, etc. Le procédé consiste ensuite à laver ces fruits et légumes; à les écraser un par un ou en groupe; à ajouter aux fruits et légumes 20 à 40 % en poids d'au moins deux substances sucrées différentes sélectionnées dans un groupe composé de sucre, de sirop de maïs et de miel et à mélanger le tout de façon homogène; à placer le mélange obtenu dans un fermenteur à une température de 30 à 35 °C et à laisser fermenter pendant 48 à 60 heures; à filtrer d'abord le mélange de fermentation obtenu pour séparer un premier bouillon de filtrat; à placer ledit bouillon de filtrat dans un bain de vieillissement disposé dans un endroit sombre et frais pour conduire un processus de vieillissement de 20 heures; puis à filtrer le bouillon de filtrat vieilli résultant dans un filtreur pour obtenir l'extrait de fermentation final.
PCT/KR2000/000812 1999-10-13 2000-07-27 Procede de production d'un extrait fermente de fruits et legumes, et utilisation possible dudit extrait comme aromatisant ou desodorisant WO2001026484A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU61850/00A AU6185000A (en) 1999-10-13 2000-07-27 A procedure for the production of fruits and vegetables-fermented extract, and its extract which can be used for flavouring and deodorant

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1999/44281 1999-10-13
KR1019990044281A KR20010037013A (ko) 1999-10-13 1999-10-13 과채즙 발효액 제조방법, 그 추출물, 추출물을 조미용으로 이용하는 방법 및 추출물을 탈취제로 이용하는 방법

Publications (1)

Publication Number Publication Date
WO2001026484A1 true WO2001026484A1 (fr) 2001-04-19

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Country Status (3)

Country Link
KR (1) KR20010037013A (fr)
AU (1) AU6185000A (fr)
WO (1) WO2001026484A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6942884B2 (en) * 2003-03-13 2005-09-13 Hung-Chih Chang Enzyme-containing beverage obtained from natural food and method for producing the enzyme-containing beverage
JP2020005501A (ja) * 2018-07-02 2020-01-16 田中食品株式会社 キャベツ発酵物の製造方法

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030015964A (ko) * 2001-08-18 2003-02-26 문상식 산야초 채소등을 재료로 한 발효식품의 제조방법
KR100448595B1 (ko) * 2001-10-26 2004-09-13 김효성 사과 발효액과 그것을 함유한 김의 제조방법
KR100448597B1 (ko) * 2002-01-23 2004-09-13 김효성 포도 발효액과 그것을 함유한 김의 제조방법
KR100448596B1 (ko) * 2002-01-23 2004-09-13 김효성 매실 발효액과 그것을 함유한 김의 제조방법
KR100483055B1 (ko) * 2002-02-27 2005-04-15 이동우 육류 식품의 제조방법
KR20030004993A (ko) * 2002-03-29 2003-01-15 김용문 천연식물을 재료로 한 복합발효건강식품 제조방법
KR100488304B1 (ko) * 2002-05-14 2005-05-11 육철 플라스틱 통을 이용한 포도즙의 장기 보존 방법
KR100436241B1 (ko) * 2002-05-27 2004-06-12 이영선 음용감이 개선된 천연식품의 고농축 솔잎녹즙
KR20040037517A (ko) * 2002-10-29 2004-05-07 김효성 사과 포도 매실의 혼합 발효액과 그것을 이용한 김의제조방법
KR20040043312A (ko) * 2002-11-18 2004-05-24 주식회사 청솔식품 밀감을이용한 조청 및 그 제조방법
KR20040051825A (ko) * 2002-12-13 2004-06-19 정문수 고기소스 및 그 소스를 이용한 고기 숙성방법
KR100756826B1 (ko) * 2007-03-28 2007-09-07 변종수 천연과일 추출액을 이용한 생선 또는 패류의 조미 염장방법
KR100846286B1 (ko) * 2007-03-29 2008-07-16 김태현 설탕을 이용한 감 엑기스 및 그의 제조방법
KR100881546B1 (ko) * 2007-07-31 2009-02-02 김태현 설탕과 소주를 이용한 감 엑기스 및 그의 제조방법
KR101064938B1 (ko) * 2008-11-21 2011-09-15 상명대학교 산학협력단 유산균을 이용한 발효토마토의 제조방법
KR100915588B1 (ko) * 2009-01-21 2009-09-07 전상숙 발효액 추출방법
KR101469495B1 (ko) * 2012-08-22 2014-12-05 김영봉 생강 및 대추가 함유된 숙성물 및 그 제조방법
KR101943587B1 (ko) * 2017-11-07 2019-04-17 강미희 파발효액 제조방법 및 이에 의해 제조된 파발효액을 이용한 발효양념장
KR20190138910A (ko) * 2018-06-07 2019-12-17 지인학 비타민 c를 이용하여 항산화효과를 높이는 파인애플 발효물의 제조방법
KR102204418B1 (ko) * 2019-04-25 2021-01-18 주식회사 이자나 홀딩스 미생물 발효액 제조 방법

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JPS57181669A (en) * 1981-04-30 1982-11-09 Kagome Kk Preparation of worcester sauce
JPS5934870A (ja) * 1982-08-19 1984-02-25 Kikkoman Corp ソ−スの製造法
US4464407A (en) * 1982-03-01 1984-08-07 Societe D'assistance Technique Pour Produits Nestle S.A. Flavoring compositions
JPS6384456A (ja) * 1986-09-28 1988-04-15 Toru Muraoka 焼肉用たれの製造法
KR960013241A (ko) * 1994-10-28 1996-05-22 오동빈 소스제조용 조성물

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Publication number Priority date Publication date Assignee Title
JPS57181669A (en) * 1981-04-30 1982-11-09 Kagome Kk Preparation of worcester sauce
US4464407A (en) * 1982-03-01 1984-08-07 Societe D'assistance Technique Pour Produits Nestle S.A. Flavoring compositions
JPS5934870A (ja) * 1982-08-19 1984-02-25 Kikkoman Corp ソ−スの製造法
JPS6384456A (ja) * 1986-09-28 1988-04-15 Toru Muraoka 焼肉用たれの製造法
KR960013241A (ko) * 1994-10-28 1996-05-22 오동빈 소스제조용 조성물

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6942884B2 (en) * 2003-03-13 2005-09-13 Hung-Chih Chang Enzyme-containing beverage obtained from natural food and method for producing the enzyme-containing beverage
JP2020005501A (ja) * 2018-07-02 2020-01-16 田中食品株式会社 キャベツ発酵物の製造方法

Also Published As

Publication number Publication date
AU6185000A (en) 2001-04-23
KR20010037013A (ko) 2001-05-07

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