JP2005058133A - Method for producing extract or fermented product having high palatability - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing desired extract or fermented product excellent in palatability by which peculiar bitter taste and smell which rhizome has are improved. <P>SOLUTION: The method for producing the extract comprises a step of mixing a mixed liquid of an organic solvent with water with a rhizome and heating the mixture to a temperature not higher than a boiling point of an organic solvent and a step of volatilizing the organic solvent by heating and heating the mixture to boiling point of water while changing the content of the organic solvent. The method for producing the fermented product comprises using the extract. As a result, the extract excellent in palatability and improved in peculiar bitter taste and smell which the rhizome has can be obtained. Foods in which active ingredients which rhizome has are readily digestible can be provided directly from the extract or the fermented product or by mixing the extract or the fermented product with other foods, because the extract or the fermented product is excellent in palatability. The fermented product produced by the method can be used for skin lotion, makeup cream, shampoo, rinse, etc., as cosmetics or toiletries. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing an extract or a fermented product having high palatability, in which the active ingredient of the rhizome of the plant body is enhanced and the bitterness, smell, etc. are reduced.

  Panaxes of Panax genus Panax, Panax ginseng, Panax ginseng, Panax ginseng, etc., ginger turmeric, lily family garlic, yam yam, etc. It is widely used as a food ingredient for the purpose of maintaining health and preventing the effects of diet, obesity, and adult diseases.

  In recent years, extraction methods aimed at increasing the active ingredients of such rhizomes and processing techniques for reducing astringency and bitterness peculiar to rhizomes have been proposed (for example, see Patent Documents 1 to 5).

JP-A-8-256754 JP-A-8-214825 JP-A-10-295324 JP-A-5-23149 JP-A-11-299444

However, when the purpose is to extract active ingredients, there is a problem that astringency, bitterness and the like remain, and lack of palatability or only specific active ingredients are extracted.
On the other hand, when trying to improve the palatability such as bitterness and astringency, there is a problem that the active ingredient cannot be sufficiently extracted.

  Therefore, a method for producing a rhizome extract or a fermented product having an enhanced active ingredient and excellent palatability is desired.

In view of the above, the present inventors have intensively studied a method for producing an extract or a fermented product that has an enhanced active ingredient of rhizome and is excellent in palatability. Then, it is found that an extract having a high active ingredient concentration and excellent palatability can be obtained by further heating to change the organic solvent content and extracting until the organic solvent is removed. By fermenting a product using a microorganism that produces an organic acid, it can be efficiently fermented, and a fermented product with a higher active ingredient concentration with higher palatability can be obtained, and the present invention provides It came.
The invention according to claim 1 is a step of mixing a mixed solution of an organic solvent and water and a rhizome and heating at a temperature below the boiling point of the organic solvent, volatilizing the organic solvent by heating, and changing the content It is the manufacturing method of an extract including the process heated to the boiling point of water, making it.
The invention according to claim 2 is the method for producing an extract according to claim 1, wherein the rhizome is one or more rhizomes selected from the family Araceae and Ginger.
Invention of Claim 3 is a manufacturing method of the extract of Claim 1 or 2 whose said organic solvent is alcohol.
The invention according to claim 4 is a step of mixing a mixed solution of an organic solvent and water and a rhizome and heating at a temperature not higher than the boiling point of the organic solvent, volatilizing the organic solvent by heating, and changing the content It is a manufacturing method which manufactures the fermented material of a rhizome extract characterized by including the process heated to the boiling point of water, making it ferment using the microorganisms which have the capability to produce an organic acid.

According to this invention, it is possible to obtain an extract with excellent palatability that improves the unique bitterness and smell of rhizomes. Moreover, the active ingredient which a rhizome has can be efficiently fermented.
The fermented product obtained by fermenting this extract can provide a food that is easy to ingest the active ingredients of the rhizomes by mixing the fermented product as it is or with other foods.
Moreover, the fermented material manufactured by this invention can be used for a lotion, a cosmetic cream, a shampoo, a rinse, etc. as cosmetics and toiletries.

  The above object, other objects, features, and advantages of the present invention will become more apparent from the following description of the best mode for carrying out the invention with reference to the drawings.

  The method for producing an extract or fermented product with excellent palatability according to the present invention comprises producing an extract or fermented product with excellent palatability that has improved the unique bitterness and smell of rhizomes. The purpose of providing is to mix a mixed solution of an organic solvent and water and a rhizome and heat at a temperature not higher than the boiling point of the organic solvent, volatilize the organic solvent by heating, and change the content of the water. The method of manufacturing an extract including the step of heating to the boiling point of the extract was realized by fermenting the extract.

(Crushed or extracted stems)
The rhizomes used in the present invention are ginseng of Panaxaceae Panax genus, especially ginseng, ginseng, ginseng, ginseng, etc. In addition to the roots of daikon radish, lotus root of the water lily family, taros of the taro family, potatoes of the eggplant family, yams of the genus genus magnolia, and bulb parts such as garlic of lily family and lily root Including.

These rhizomes are crushed for the purpose of improving the efficiency of the fermentation or extraction process. The crushing can be performed by a conventional method used by those skilled in the art. For example, the rhizome is preferably crushed to 0.1 cm to 1 cm with a slicer, dicer, cutter mixer or the like.
More preferably, the crushed rhizome is finely pulverized to 30 μm to 500 μm. In the fermentation and extraction process, it is preferable that the particle size of the crushed material is small, and the extraction efficiency can be increased by fine pulverization to 1 cm or less, preferably 0.1 cm, more preferably 500 μm or less. This is because it is possible to ferment by adding bacteria without removing insoluble matter as it is.

Next, a mixed liquid of an organic solvent and water is mixed with the crushed material to prepare a mixture and heated.
The organic solvent used in the present invention is preferably an organic solvent having a boiling point lower than that of water.
Examples of such an organic solvent include methanol, ethanol, 1-propanol, 2-propanol, acetone, methyl ethyl ketone, and ether. Ethanol is more preferable from the viewpoint of safety when used for foods and pharmaceuticals. The mixing ratio of these organic solvent and water depends on the organic solvent used, but is 3% by volume to 70% by volume, preferably 5% by volume to 60% by volume, more preferably 5% by volume to 25% by volume with respect to water. %. By containing 5% by volume or more of ethanol, an active ingredient that is difficult to extract can be eluted from the plant body when extracting with water alone, and the ethanol content is more preferably 70% by volume or less. This is because a higher extract or fermented product can be obtained.

Moreover, what is necessary is just to mix the mixing ratio of a rhizome with a liquid mixture of 1-50 weight part with respect to 1 weight part of rhizome, Preferably it is 2-30 weight part.
If the amount of the mixed solution is small, the extraction efficiency decreases, and conversely, if the amount of the mixed solution is large, there is no difference in the elution of the extract, and fermentation occurs in the yield and fermentation process when the extract is powdered. This is because there is a problem that it does not progress well.
Alternatively, the extraction efficiency may be improved by once again adding a mixed solution of an organic solvent and water to the residue obtained by extraction in the above step and filtering, and repeating extraction by heating again.

The mixture is then heated at a temperature below the boiling point of the organic solvent.
By this heating, it is possible to extract the active ingredient more efficiently than the heating extraction with only normal water.
Heating can be performed using a heating apparatus commonly used by those skilled in the art. The heating temperature varies depending on the boiling point of the solvent, but preferably the heating temperature is 40 ° C. or higher, more preferably 50 ° C. or higher, and the heating time is 10 minutes to 48 hours, preferably 1 hour to 24 hours. Good. In addition, the mixture is continuously heated to a boiling step described later so that the time until it reaches the temperature from 40 ° C. to the boiling point of the organic solvent is the above time. The extract can be obtained more efficiently.

Next, the organic solvent is volatilized by heating, and extraction and removal of the organic solvent are performed while changing the content of the organic solvent in the mixture to obtain an extract.
By this operation, the content of components that can be extracted with each organic solvent content, particularly the content of amino acids and sugars, can be dramatically improved. The time for heating from the boiling point of the organic solvent to the boiling point of water is preferably about 10 minutes to 10 hours because there is a possibility that the saponin may be decomposed and the content may be lowered by prolonged heating.
Such heating not only elutes sugars and amino acids, but also reduces the odor peculiar to rhizomes. Furthermore, some of the amino acids react chemically by heating, and active ingredients (such as maltosyl arginine) ) Is produced, the active ingredient of the extract can be further increased.
This maltrosyl arginine has an effect of improving blood flow.
In addition, when performing sterilization simultaneously, after reaching the boiling point of water, it is performed for about 10 minutes to 5 hours, preferably about 30 minutes to 3 hours. This is because, particularly when using the roots of plant bodies, there are bacteria that are resistant to heat, and therefore, when the extract is fermented, it may hinder fermentation.

When this extract is fermented, the above-mentioned extract may be used as it is for fermentation, or after the extract has been filtered once.
Many rhizomes lack a nitrogen source that can be assimilated by bacterial cells, and carbon sources may not be assimilated depending on the type of the rhizome. Added.
The sugar and amino acid to be added are appropriately adjusted depending on the type and strain of the bacterium used. For example, in the case of lactic acid bacteria, lactic acid bacteria metabolic sugar (sucrose, glucose, fructose, maltose, etc.) and soy protein, yeast extract, wheat extract, corn extract, cotton extract, glutamic acid and the like are added.
The amount of addition varies depending on the bacteria used. For example, when lactic acid bacteria are used, 0.1 to 10% by weight of carbohydrate, preferably 3 to 8% by weight, protein or amino acid based on the pulverized rhizome Is added in an amount of 0.05 to 1% by weight. In this case, the fermentation proceeds well and the flavor is improved by adding 3% by weight or more of the sugar.
In addition, when the Brix value in the mixed solution before fermentation is 40 or more, there is a possibility that the fermentation may be inhibited. Therefore, it is preferable to add the sugar so as not to exceed this value.

The microorganism used for the fermentation may be a microorganism that generates an organic acid, and lactic acid bacteria, yeast, acetic acid bacteria, and koji molds are preferable from the viewpoint of improving palatability and function by fermentation. Lactic acid bacteria and yeast, which can be widely applied to food materials, are particularly preferred.
Moreover, an active ingredient and flavor are improved by the production | generation of an organic acid.

  Examples of such lactic acid bacteria include Leuconostoc mescentroides, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus, Streptococcus faecalis, Bifidobacterium longum Etc. are used alone or in combination. For example, when used alone, Lactobacillus plantarum is preferred in terms of its acid resistance, growth temperature, and growth rate. When lactic acid bacteria are added, it is also preferable to keep the pH low in order to create an environment in which the bacteria can preferentially grow. For example, in Lactobacillus plantarum, if fermentation is started after adjusting to about pH 4.0, the fermentation can be completed in a short period of time.

  In addition, glutamic acid or a salt thereof can be added for preferential growth of lactic acid bacteria. The amount of glutamic acid to be added is about 0.05 to 1% by weight, preferably about 0.2% by weight, based on the crushed material.

In the case of lactic acid fermentation, lactic acid bacteria metabolic sugar can be added.
This addition of sugar is useful when fermenting a plant having a low sugar content. Therefore, when fermenting a plant containing 1 to 5% by weight of sugar, it is not necessary to add sugar.
However, sugar may be added for the purpose of promoting fermentation and adding sweetness to the beverage.
The added sugar is a sugar used for the growth and fermentation of lactic acid bacteria, and examples thereof include, but are not limited to, sucrose, glucose, fructose, and maltose. These sugars are preferably added so that the sugar content together with the sugar content of the fruits is about 1 to 6% by weight, but may be more.

  In the case of lactic acid fermentation, it is preferably performed under anaerobic conditions. The anaerobic condition can be obtained by degassing the crushed material, sealing the fermenter, filling with a gas such as nitrogen gas or carbon dioxide gas, reducing the pressure, or a combination thereof. Moreover, the flavor of this fermented material also improves by fermenting under anaerobic conditions.

  Fermentation can be stopped by adding sugar by applying the effect of fermentation on the sugar content described above. Examples of such sugars include sugar alcohols (for example, sorbitol), oligosaccharides (for example, maltooligosaccharide, chitooligosaccharide, fructooligosaccharide) and the like. Such oligosaccharides are effective for intestinal regulation, caries prevention, and the like, and can impart functionality as a food to the fermented product.

When yeast is used, sake yeast, wine yeast, beer yeast, baker's yeast and the like can be used.
As the yeast, yeasts belonging to the genus Saccharomyces, Schizosaccharomyces, etc. are used. For example, Saccharomyces cerevisiae, Saccharomyces pastorianus, Schizosaccharomyces pombe and the like are preferably used. In particular, from the viewpoint of producing useful substances such as amino acids and vitamins, it is preferable to use Saccharomyces cerevisiae and strains isolated from these.
The conditions during fermentation may be either anaerobic fermentation or aerobic fermentation, but when performing two-stage fermentation using acetic acid bacteria, etc., anaerobic fermentation that produces alcohol is preferable, and amino acids, proteins, vitamins Aerobic fermentation is preferable when useful substances such as these are produced by yeast.

  When performing acetic acid fermentation, alcohol is added to this fermented material, or alcohol is produced using yeast. The alcohol concentration may be any concentration as long as microorganisms that can undergo acetic acid fermentation (acetic acid bacteria) can grow, but preferably 10% by volume or less in consideration of fermentation time and the like, 1 to 6% by volume is particularly preferred.

  Examples of acetic acid bacteria used for acetic acid fermentation include microorganisms belonging to the genus Acetobacter, such as Acetobacter aceti, Acetobacter pasteurianus, Acetobacter hanseni, and the like.

  As a koji mold in the case of using koji mold, in addition to a red koji having a coloring effect, in addition to a commercially available koji mold, the genus Aspergillus, the genus Rhizopus, the genus Saccharomycopsis, and the bacillus (Bacillus) ), Microorganisms belonging to the genus Monascus, etc., such as Aspergillus oryzae, Aspergillus niger, Rhizopus dermer, Rhizopus oryzae, Saccharomycopsis fibrigela, Monascus pirosus, Monascus pulpreus, Bacillus amyloclifaciens Bacillus subtilis .

  The amount of the microorganism used for fermentation is 0.001 to 15% by weight, preferably 0.01 to 10% by weight, or a dried commercially available bacterial cell based on the wet bacterial cell weight obtained by pre-culture or the like. Is used, 0.005 to 5.0% by weight, more preferably 0.01 to 2.0% by weight is added.

When the temperature and time of fermentation are 20 ° C. to 50 ° C., they are performed for 3 hours to 96 hours, preferably 6 hours to 72 hours. Moreover, in order to obtain the fermented material which suppressed the bitterness and smell peculiar to a plant body, it is good to carry out at 4 to 10 degreeC for 5 to 14 days.
For the purpose of improving the flavor after fermentation, an aging period may be used. In this case, it is 10 ° C to 50 ° C, preferably 15 ° C to 40 ° C, for 1 month to 5 years, preferably 3 months to 2 years.

  Since the extract or fermented product thus obtained has improved active ingredients and palatability, it can be used as a health drink after filtering, or it can be used as it is or in various seasonings such as granulated sugar, honey, sorbit, etc. Sweeteners, alcohol, citric acid, malic acid, tartaric acid and other acidulants, flavors, pigments and the like can be added to adjust the taste.

In addition, the obtained extract or fermented product can be made into juice with higher nutritional value by mixing it with other fermented juices, vegetable juices, fruit juices, such as orange juices or mixed vegetable juices, and mixing them. The ratio is arbitrary.
Even if this mixed juice is not completely sterilized at 120 ° C. for 4 minutes, it can be sterilized under sterilization conditions of 100 ° C. or lower as long as the pH is low. For example, when the pH is 4.0 or less, it can be sufficiently sterilized under sterilization conditions corresponding to 65 ° C. and 10 minutes. Or it can also be mixed with the liquid obtained by other manufacturing methods, or vegetable juice etc., and can be included in a foodstuff. For example, it can be mixed with agar or the like to make a jelly, or a sorbet, frozen yogurt or ice cream.

In one embodiment, the extract or fermented product can be pulverized and dried into a food material, for example, dried into a powder or filtered to obtain a dried extract powder. . For such processing, various methods generally used by those skilled in the art are used, and lyophilization and spray drying are preferably used.
When spray drying is performed, an excipient such as dextrin, cyclodextrin, starch or maltose is added as necessary. Preferably, dextrin is used, and when the composition is dried, the ratio of the composition to dextrin is preferably 1: 5 to 10: 1 by weight, and when the treatment liquid is dried, the ratio of the treatment liquid to the dextrin is The ratio is preferably 1:10 to 5: 1 by weight.

  The extract or fermented product thus obtained is combined with other food materials such as royal jelly, vitamins, minerals, chitin / chitosan, lecithin and the like as necessary. Further, it is molded as a capsule such as a hard capsule or a soft capsule, a tablet or a pill, or is made into a powder, granule, tea bag or the like. These can be taken as is or dissolved in water, hot water, milk or the like, or the ingredients can be leached depending on the shape or preference.

  Further, the fermented product or fermented product of the present invention can be widely applied to quasi drugs, cosmetics, toiletries and the like. For example, lotion, cosmetic cream, milky lotion, pack, hair tonic, shampoo, hair rinse, treatment, body shampoo, face preparation, soap, foundation, lipstick, hair restorer, ointment, bath preparation, dentifrice, mouthwash, ship And gel.

  Hereinafter, embodiments of the present invention will be described in more detail, but it is needless to say that the present invention is not limited to the embodiments.

(Example 1)
300 g of ginseng was mixed with 2.7 kg of a mixture of ethanol and water containing 10% by volume of ethanol. Next, heating is performed using a jacketed heating tank, extraction is performed over a period of 2 hours passing through a temperature of 40 ° C. to 70 ° C., and heating is performed such that a temperature passing time of 70 ° C. to 100 ° C. is 2 hours. went. The extract was sterilized by heating at 100 ° C. for 30 minutes. After sterilization, purified water was added to prepare a final weight of 3.3 kg, and extract A was obtained.
Of these, 200 g was collected and filtered to obtain an extract A.

(Example 2)
Extract B and Extract B were obtained in the same manner as in Example 1 using a mixed solution in which the volume of ethanol in Example 1 was 60% by volume.

(Comparative Example 1)
Extract C and extract C were obtained in the same manner as in Example 1 except that ethanol was removed at 40 ° C. using a vacuum concentrator instead of heating at 70 ° C. to 100 ° C. in Example 1.

(Comparative Example 2)
Except that water was used in place of the mixed solution of Example 1, the same operation was performed to obtain an extract D and an extract D.

(Comparative Example 3)
300 g of ginseng was mixed with 2.7 kg of a mixture of ethanol and water containing 10% by volume of ethanol. This mixture is allowed to stand at room temperature for 2 days, after which ethanol is removed using a vacuum concentrator, purified water is added to prepare a final weight of 3.3 kg, extract E and extract E Got.

  The following evaluation was performed using the extract A to E obtained from the above.

(Evaluation of active ingredients)
(Evaluation of saponin content)
The extraction efficiency of saponin contained in ginseng as an active ingredient was evaluated.
First, extract liquids A to C and E were treated with an organic solvent under the following conditions, and then a sample obtained by diluting the treated liquid 2, 4, 6, 8 times with purified stock and purified water and extract D Was subjected to TLC detection under the following conditions.
The evaluation after the detection was based on the stock solution of the extract D, and the density of the spots was compared to evaluate how many times the saponin content in each extract was about the extract D.
The results are shown in Table 1.
In the table, + indicates that the spot is darker than the extract D, and-indicates that the spot is thinner than the extract D.

(Processing conditions for the extract)
The operation of mixing and distributing 25 mL of hexane to 50 mL of the extract and collecting the aqueous layer portion twice was repeated, and then the operation of recovering butanol by mixing and distributing 25 mL of butanol to the aqueous layer portion. Repeat 5 times.
The dry powder obtained by concentrating the obtained butanol solution under reduced pressure is dissolved in 1 mL of methanol.

(TLC conditions)
TLC: Silica gel plate (Merck & CO., Inc.)
Developing solvent: ethyl acetate / ethanol / water (10/2/1)
Detection reagent: 10 vol% sulfuric acid (detection by heating after spraying)
Sample volume: 10 μL each

From the results shown in Table 1, the extract A was darker by 2-fold dilution and the extract B was darker by 4-fold dilution than the darkness of the spot of the extract D extracted only with water. On the other hand, the concentrations of Extracts C and E were higher than Extract D only in the stock solution.
That is, the extract A contains 2 to 4 times as much saponin as the extract D, and the extract B contains 4 to 6 times the saponin. It can be seen that an extraction liquid in which the active ingredient is efficiently extracted is produced by the production method.

(Evaluation of amino acid and sugar content)
The amount of amino acid was analyzed using an amino acid standard reagent (Wako Pure Chemical Industries, Ltd.) as a standard using HPLC, and the amount of each amino acid was summed to calculate the content.
For the sugar content, the sugar content was measured by the anthrone sulfate method usually used for food analysis.
The results are shown in Table 2.

From the results of Table 2, the amino acids and sugar contents of the extracts A and B obtained by the method for producing the extract of the present invention are equivalent to the extract D extracted with only water, and ethanol is removed by concentration under reduced pressure. The content of amino acids and sugars is higher than that of Extract C.
From the above, it can be seen that the extract A and B produced by the method for producing an extract of the present invention are efficiently extracted with effective components as a whole.

(Sensory test)
A sensory test was performed using the extracts A to E.
In the sensory test, a total of 10 males and 5 females scored the bitterness and odor of the following contents. These total values were calculated and evaluated.
The results are shown in Table 3.
The evaluation points are shown below.
1st strongest: 5 points 2nd strongest: 4 points 3rd strongest: 3 points 4th strongest: 2 points 5th strongest: 1 point

  From the results shown in Table 3, it can be seen that the extract A and B have reduced bitterness and odor peculiar to ginseng, and the palatability is improved in spite of containing a large amount of saponin.

(Example 3)
Fermentation was performed as follows using the extract A of Example 1.
After adding 5 g of yeast extract and 50 g of glucose to the extract A1 Kg, mixing well and measuring the acidity and Brix value, 0.2 g of dry powder of lactic acid bacteria was added, and fermentation was performed at 30 ° C. for 48 hours. A was obtained.
The acidity and Brix value of the fermented product A were measured, the fermented product A was centrifuged, and the supernatant was collected and then sterilized at 90 ° C. for 1 hour to obtain a fermented liquid A.
The results of acidity and Brix values are shown in Table 4.

Example 4
Except having used the extract B instead of the extract A, it carried out like Example 3 and obtained the fermented material B and the fermented liquor B.
The results are shown in Table 4.

(Comparative Example 4)
Except having used the extract C instead of the extract A, it carried out similarly to Example 3 and obtained the fermented product C and the fermented liquid C.
The results are shown in Table 4.

(Comparative Example 5)
Except having used the extract D instead of the extract A, it carried out similarly to Example 3 and obtained the fermented material D and the fermented liquid D.
The results are shown in Table 4.

(Comparative Example 6)
Except having used the extract E instead of the extract A, it carried out similarly to Example 3 and obtained the fermented material E and the fermented liquor E.
The results are shown in Table 4.

From the results in Table 4, it can be seen that the fermentation progressed because the acidity increased and the Brix value decreased.
Moreover, since the raise of acidity is larger than the fermented products C, D, and E in the fermented products A and B of this invention, it turns out that fermentation is progressing more.

(Measurement of active ingredients)
Using the fermentation broths A to E, the amount of saponin was evaluated based on the fermentation broth D in the same manner as the extract.
The results are shown in Table 5.

  From the results of Table 5, it can be seen that the fermented liquids A and B of the present invention contain more active components than the fermented liquids C, D, and E as in the case of the extract.

(Sensory test)
A sensory test was performed using fermentation broths A to E.
In the sensory test, a total of 10 people, each of 5 men and women, scored the taste and aroma with the following contents. These total values were calculated and evaluated.
The results are shown in Table 6.
The evaluation points are shown below.
1st preferred: 5 points 2nd preferred: 4 points 3rd preferred: 3 points 4th preferred: 2 points 5th preferred: 1 point

  From the results in Table 6, it can be seen that the fermentation broth A or B of the present invention has superior palatability compared to those of other production methods.

(Example 5)
Fermentation was performed as follows using the extract A of Example 1.
After adding 5 g of yeast extract and 50 g of glucose to 1 kg of extract A, adjusting the pH to 7.0 using calcium carbonate, adding 1 g of baker's yeast (Oriental Yeast Co., Ltd.) by wet weight, Fermentation was performed under air permeability in 72 hours to obtain a fermented product.
Although the Brix value before fermentation was 10.3, it decreased to 8.5 after fermentation and contained 0.1% (volume / volume) of ethanol. The fermented product was centrifuged, and the supernatant was collected and then sterilized at 90 ° C. for 1 hour to obtain a fermented liquid.
Similar to lactic acid fermentation, this fermented liquid had improved palatability and reduced bitterness and odor.

(Example 6)
After adding ethanol to the extract B2Kg of Example 2 so that the final concentration of ethanol was 5% by volume, separately pre-cultured Acetobacter aceti (IFO 3284: 1 mL of acetic acid bacteria culture solution (potato 0.2 g) , 0.03 g of disrupted yeast, 0.03 g of liver extract, 0.005 g of meat extract, 0.01 g of thioglycolic acid medium, 0.05 g of glucose, 0.15 g of glycerol, 0.15 g of calcium carbonate, and adjusted to pH 7.0 The prepared liquid) was cultured with shaking at 30 ° C. for 24 hours, centrifuged, and the supernatant was removed. The crushed material was added to the prepared crushed material and fermented at 30 ° C. for 7 days.
This fermentation broth was filtered to obtain vinegar. The acidity of this fermented broth was 4.5%, and it was possible to obtain highly tasteful vinegar with reduced bitterness and odor.

(Example 7)
300 g of turmeric was mixed with 3 kg of a mixture of ethanol and water containing 50% by volume of ethanol.
Next, heating is performed using a jacketed heating tank, extraction is performed over a period of 3 hours passing through a temperature of 40 ° C. to 70 ° C., and heating is performed so that a temperature passing time of 70 ° C. to 100 ° C. is 2 hours. went.
Next, after adding purified water to make the weight 3 kg, add 5 g of yeast extract and 50 g of glucose and mix well, then add 0.2 g of dry powder of lactic acid bacteria, perform fermentation at 30 ° C. for 72 hours, and ferment I got a thing.
This fermented product was filtered to obtain a fermented liquid, and this fermented liquid was measured by HPLC using curcumin (Wako Pure Chemical Industries, Ltd.) as a standard. As a result, it contained 0.15% by weight of curcumin and was characteristic of turmeric. Bitterness was reduced and palatability was also improved.

  In the method for producing an extract or fermented product according to the present invention, an extract or fermented product with excellent palatability can be produced, and the extract or fermented product is used for foods, beverages, etc. with excellent palatability. Applicable to.

Claims (4)

A step of mixing a mixed solution of organic solvent and water and a rhizome and heating at a temperature below the boiling point of the organic solvent, a step of volatilizing the organic solvent by heating, and heating to the boiling point of water while changing the content A method for producing an extract comprising: 2. The method for producing an extract according to claim 1, wherein the rhizome is one or more rhizomes selected from the family Araceae and Ginger. The method for producing an extract according to claim 1 or 2, wherein the organic solvent is an alcohol. A step of mixing a mixed solution of organic solvent and water and a rhizome and heating at a temperature below the boiling point of the organic solvent, a step of volatilizing the organic solvent by heating, and heating to the boiling point of water while changing the content And a step of fermenting using a microorganism having an ability to produce an organic acid, and a method for producing a fermented product of rhizome extract.