JP2008079516A - Method for increasing content of quercetin in onion skin, method for improving taste of onion skin, fermented onion skin obtained by the methods, and health food comprising the fermented onion skin - Google Patents
Method for increasing content of quercetin in onion skin, method for improving taste of onion skin, fermented onion skin obtained by the methods, and health food comprising the fermented onion skin Download PDFInfo
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Abstract
Description
本発明は、タマネギの皮に含まれるケルセチンの含量を増加させる方法、タマネギの皮の味を改善する方法、該方法により得られる醗酵タマネギ皮、及び該醗酵タマネギ皮を含有してなる健康食品に関する。 The present invention relates to a method for increasing the content of quercetin contained in onion skin, a method for improving the taste of onion skin, a fermented onion skin obtained by the method, and a health food comprising the fermented onion skin .
近年の健康志向の高まりに伴い、さまざまな健康食品が販売されている。なかでも、タマネギに含まれる有効成分（ケルセチンなど）は、動脈硬化を引き起こす活性酸素を無毒化する抗酸化剤としての効果を有するといわれ、注目されている。このタマネギに含まれる有効成分を摂取するために、タマネギの皮を含有してなる茶が知られている（特開平１１−１８７８４９号、特許文献１）。 With the recent increase in health consciousness, various health foods are being sold. Among them, an active ingredient (such as quercetin) contained in onions is said to have an effect as an antioxidant that detoxifies active oxygen that causes arteriosclerosis, and has attracted attention. In order to ingest the active ingredient contained in this onion, tea containing onion skin is known (Japanese Patent Laid-Open No. 11-187849, Patent Document 1).
しかしながら、タマネギの皮を含有してなる茶は、飲料として服用するにはタマネギの苦味やえぐ味が強く、これらの好ましくない味の改善が望まれていた。
本発明者らは、鋭意研究を重ねた結果、タマネギの皮をテンペ菌の存在下に醗酵させることにより、タマネギの皮に含まれる有効成分であるケルセチンの量を増大させることができ、また、タマネギの皮の好ましくない味を低減できることを見出した。 As a result of extensive research, the present inventors can increase the amount of quercetin, which is an active ingredient contained in the onion skin, by fermenting the onion skin in the presence of Tempe fungus, It has been found that the unpleasant taste of onion skin can be reduced.
テンペ菌とは、インドネシアの伝統的な醗酵食品に用いられるリゾプス（Rhizopus）属のカビである。従来、テンペ菌は、タマネギの皮とともに培養しても、タマネギの皮に含まれる増殖阻害物質の影響により、増殖が抑制されることが知られていた。
しかしながら、本発明者らは、今回、タマネギの皮を用いても、テンペ菌を増殖させかつタマネギの皮を醗酵させることができ、タマネギの皮に含まれるケルセチンの含量を増大させ、さらにはタマネギ皮の好ましくない味を低減できることを見出して、本願発明を完成した。
Tempe is a fungus of the genus Rhizopus used in Indonesian traditional fermented foods. Conventionally, it has been known that even when tempeh bacteria are cultured with onion skin, growth is suppressed by the influence of a growth inhibitory substance contained in the onion skin.
However, the present inventors have been able to proliferate Tempe fungi and ferment the onion skin even when using onion skin this time, increasing the content of quercetin contained in the onion skin, and further The present invention has been completed by finding that the undesirable taste of the skin can be reduced.
よって、本発明は、タマネギの皮をテンペ菌の存在下に醗酵させることにより、タマネギの皮に含まれるケルセチンの含量を増加させる方法を提供する。
また、本発明は、タマネギの皮をテンペ菌の存在下に醗酵させることにより、タマネギの皮の味を改善する方法をも提供する。
また、本発明は、上記方法により得られる醗酵タマネギ皮、及び該醗酵タマネギ皮を含有してなる健康食品を提供する。
Therefore, the present invention provides a method for increasing the content of quercetin contained in onion skin by fermenting onion skin in the presence of Tempe fungus.
The present invention also provides a method for improving the onion peel taste by fermenting the onion peel in the presence of Tempe fungus.
Moreover, this invention provides the health food containing the fermented onion peel obtained by the said method, and this fermented onion peel.
本発明の方法を用いてタマネギの皮を処理することにより、タマネギに含まれる有効成分の一つであるケルセチンの量を増大させ、また、タマネギの皮が有する好ましくない味を低減することができる。このようにして処理されたタマネギの皮を含有してなる健康食品は、含有されるケルセチンの量が増大しかつ服用しやすいので、健康食品としての効果が増進されたものとなる。 By treating the onion skin using the method of the present invention, the amount of quercetin, which is one of the active ingredients contained in the onion, can be increased, and the unfavorable taste of the onion skin can be reduced. . The health food containing the onion peel thus treated has an increased amount of quercetin and is easy to take, so that the effect as a health food is enhanced.
本発明の方法に用いるタマネギの皮は、タマネギ（Allium cepa）のりん茎の外皮である。該タマネギは、黄タマネギ、白タマネギ、赤タマネギなどのいずれのタマネギであってもよい。また、りん茎の外皮の中の部分、つまり普段食用としている部分を乾燥させて、本願発明の方法においてタマネギの皮の代わりに用いることもできる。
従来、タマネギの外皮は廃棄処分されていたが、本発明によると、このような廃棄されていた外皮を有効に利用することができる。
The onion peel used in the method of the present invention is the rind coat of onion (Allium cepa). The onion may be any onion such as a yellow onion, a white onion, or a red onion. Moreover, the part in the outer skin of an apple stem, ie, the part normally eaten, can be dried and used instead of the onion skin in the method of the present invention.
Conventionally, onion skins have been discarded, but according to the present invention, such discarded skins can be used effectively.
タマネギの皮は、本発明の方法に用いる前に、乾燥、細断及び殺菌を行うことが好ましい。
乾燥は、４５〜５５℃で１〜５時間程度、好ましくは３時間程度行うことができる。乾燥は、通常用いられる熱風乾燥機を用いて行うことができる。
細断は、タマネギの皮を、醗酵後のタマネギの皮（以下、醗酵タマネギ皮という）の用途に応じた適当な大きさにするものであればよい。例えば、醗酵タマネギ皮を茶葉組成物に用いる場合、約３〜５ｍｍ角の大きさに細断するとよい。細断は、通常用いられる装置、例えば万能裁断機、カッターミルなどを用いることができる。
殺菌は、加熱により行うことが好ましい。加熱は、１００〜１５０℃程度の温度で、１０〜２０分程度行うことができる。殺菌の際に、水分を添加してもよい。殺菌は、通常用いられる装置、例えばオートクレーブや電子レンジを用いることができる。
上記の乾燥、細断及び殺菌を行うことにより、テンペ菌の醗酵を促進することができ、また、テンペ菌以外の菌が増殖することを防ぐことができる。
The onion skin is preferably dried, chopped and sterilized before being used in the method of the present invention.
Drying can be performed at 45 to 55 ° C. for about 1 to 5 hours, preferably about 3 hours. Drying can be performed using a commonly used hot air dryer.
The shredding should just make an onion peel suitable size according to the use of the onion peel after fermentation (henceforth fermented onion peel). For example, when fermented onion peel is used in a tea leaf composition, it may be chopped to a size of about 3 to 5 mm square. The shredding can be performed by a commonly used apparatus such as a universal cutter or a cutter mill.
Sterilization is preferably performed by heating. Heating can be performed at a temperature of about 100 to 150 ° C. for about 10 to 20 minutes. Water may be added during sterilization. For sterilization, a commonly used apparatus such as an autoclave or a microwave oven can be used.
By performing said drying, shredding, and sterilization, fermentation of Tempe bacteria can be accelerated | stimulated and it can prevent that microbes other than Tempe bacteria proliferate.
本発明の方法において、テンペ菌とは、リゾプス属の真菌であり、R. oligosporus、R. oryzae、R. arrhizus、R.stoloniferなどが挙げられる。テンペ菌は、市販のものを用いることができる。 In the method of the present invention, the Tempe fungus is a fungus belonging to the genus Rhizopus, and examples thereof include R. oligosporus, R. oryzae, R. arrhizus, and R. stolonifer. A commercially available tempeh bacterium can be used.
本発明の方法は、テンペ菌増殖補助物質の存在下に行われることが好ましい。該テンペ菌増殖補助物質としては、タマネギの皮の存在下でテンペ菌の増殖を許容する物質であれば特に限定されず、穀類及び大豆から選択される１種又は２種以上を用いることが好ましい。穀類としては、玄米（焙煎玄米、発芽玄米、籾付き玄米など）、ヌカ（米ヌカ、小麦ふすま、麦ヌカなど）、白米、小麦、大麦、はと麦、トウモロコシなどが挙げられる。大豆は、脱脂加工大豆であってもよい。上記の穀類及び大豆は、そのまま用いてもよく、粗くすりつぶしたものや粉にしたものを用いることもできる。上記テンペ菌増殖補助物質は、好ましくは玄米、ヌカ及び大豆から選択される１種以上である。これらのテンペ菌増殖補助物質の１種以上をタマネギの皮と共に用いてテンペ菌を増殖させることにより、従来、タマネギの皮が存在すると増殖が阻害されると考えられていたテンペ菌を増殖させることができ、タマネギの皮をテンペ菌により醗酵させることができる。
上記のテンペ菌増殖補助物質の量は、タマネギの皮の重量に対して１０〜４０重量％が好ましく、より好ましくは１５〜３０重量％である。
The method of the present invention is preferably carried out in the presence of a Tempe fungus growth auxiliary substance. The Tempe fungus growth auxiliary substance is not particularly limited as long as it is a substance that allows the growth of Tempe fungus in the presence of onion skin, and one or more selected from cereals and soybeans are preferably used. . Examples of cereals include brown rice (roasted brown rice, germinated brown rice, braised brown rice, etc.), nuka (rice bran, wheat bran, wheat bran), white rice, wheat, barley, hard wheat, corn, and the like. The soy may be defatted soy. The cereals and soybeans described above may be used as they are, or those coarsely ground or powdered can be used. The Tempe fungus growth auxiliary substance is preferably at least one selected from brown rice, nuka and soybean. By using one or more of these tempeh growth auxiliary substances together with onion peel to grow tempeh fungus, the tempe fungus that was previously thought to be inhibited in the presence of onion peel is grown. The onion skin can be fermented with tempeh bacteria.
The amount of the Tempe fungus growth auxiliary substance is preferably 10 to 40% by weight, more preferably 15 to 30% by weight, based on the weight of the onion skin.
本発明の方法は、上記のようにして調製したテンペ菌の種菌を、タマネギの皮の重量に対して０．１〜２％、好ましくは０．５〜２％接種することにより行うことができる。
醗酵温度は、２８〜３７℃が好ましく、３０〜３３℃がより好ましい。醗酵時間は、３０〜６０時間が好ましく、４０〜５０時間がより好ましい。
The method of the present invention can be carried out by inoculating 0.1 to 2%, preferably 0.5 to 2%, of the seed of Tempe prepared as described above with respect to the onion skin weight. .
The fermentation temperature is preferably 28 to 37 ° C, more preferably 30 to 33 ° C. The fermentation time is preferably 30 to 60 hours, more preferably 40 to 50 hours.
本発明の方法は、上記の温度を維持することができる適切な装置、例えばインキュベータなどを用いて行うことができる。 The method of the present invention can be performed using an appropriate apparatus capable of maintaining the above temperature, such as an incubator.
本発明の方法は、水を加えて行うことが好ましい。水の量は、タマネギの皮の重量に対して１．５〜４倍が好ましく、２．５〜３．５倍がより好ましい。この範囲の水の量であれば、テンペ菌による醗酵が良好に行われる。 The method of the present invention is preferably carried out by adding water. The amount of water is preferably 1.5 to 4 times, more preferably 2.5 to 3.5 times the weight of the onion skin. If it is the quantity of the water of this range, fermentation by Tempe bacteria will be performed favorably.
本発明の方法は、テンペ菌増殖補助物質の作用を妨げない物質であれば、テンペ菌増殖補助物質以外のその他の物質を加えて行うこともできる。その他の物質としては、炭素源（デンプン、糖類など）、窒素源（アミノ酸、タンパク質など）、核酸、ミネラル、ビタミン類などが挙げられる。 If the method of this invention is a substance which does not prevent the effect | action of a Tempe fungus growth auxiliary substance, it can also carry out by adding other substances other than a Tempe fungus growth auxiliary substance. Examples of other substances include carbon sources (such as starch and saccharides), nitrogen sources (such as amino acids and proteins), nucleic acids, minerals, and vitamins.
上記のようにして醗酵させた後のタマネギ皮は、殺菌するのが好ましい。殺菌は、加熱によるものが好ましい。加熱殺菌の条件としては、上記の前処理の殺菌について記載した条件を用いることができる。
また、上記のようにして醗酵させた後のタマネギ皮は、分別するのが好ましい。醗酵させた後のタマネギの皮は、醗酵によりブロック状になっているので、これをメッシュふるいにかけてメッシュを整えることが好ましい。この処理により、タマネギの皮を健康食品などの製品に用いやすくなる。また、必要に応じて、醗酵させた後のタマネギ皮を細断するか又は粉末化してもよい。
The onion skin after fermentation as described above is preferably sterilized. The sterilization is preferably performed by heating. As conditions for heat sterilization, the conditions described for the pretreatment sterilization described above can be used.
Moreover, it is preferable to fractionate the onion skin after fermenting as mentioned above. Since the onion skin after fermentation is in a block shape by fermentation, it is preferable to prepare the mesh by applying it to a mesh sieve. This treatment makes it easier to use the onion skin for products such as health foods. Moreover, you may shred or pulverize the onion skin after fermenting as needed.
本発明の方法により得られる醗酵タマネギ皮は、タマネギの有効成分として知られるケルセチン（クエルセチン）の含量が、醗酵前のタマネギの皮の含量よりも増加している。さらに、醗酵前のタマネギ皮が有する苦味、えぐ味が低減されたものとなる。
したがって、上記の方法により得られる醗酵タマネギ皮もまた、本発明の目的の一つである。
In the fermented onion skin obtained by the method of the present invention, the content of quercetin (quercetin), which is known as an active ingredient of onion, is higher than the content of onion skin before fermentation. Furthermore, the bitterness and the savory taste of the onion skin before fermentation are reduced.
Therefore, the fermented onion peel obtained by the above method is also one of the objects of the present invention.
本発明の醗酵タマネギ皮は、醗酵前のタマネギ皮に比べて、タマネギの皮の重量当たりのケルセチンの量が１．３〜２．５倍、好ましくは１．５〜２倍程度に増加している。
ケルセチンの量は、実施例に記載するように、高速液体クロマトグラフィ（ＨＰＬＣ）を用いた測定方法により測定することができる。
The fermented onion skin of the present invention has an increase in the amount of quercetin per onion skin weight of 1.3 to 2.5 times, preferably about 1.5 to 2 times that of the onion skin before fermentation. Yes.
The amount of quercetin can be measured by a measurement method using high performance liquid chromatography (HPLC) as described in Examples.
上記の醗酵タマネギ皮を含有してなる健康食品も、本発明の目的の一つである。
本発明において、健康食品とは、通常の食品よりも積極的な意味で、保健、健康維持・増進等を目的とした食品を意味する。該健康食品としては、例えば、散剤、顆粒剤、錠剤、丸剤、カプセル剤または液剤などのほか、アメ、ゼリー、スナックなどの菓子類、茶葉組成物又はそれから抽出された茶飲料などの形態が挙げられる。
なお、本発明において、「醗酵タマネギ皮を含有してなる」とは醗酵タマネギ皮そのものを含むこと、及び醗酵タマネギ皮由来の成分を含むことのいずれか又は両方を意味する。醗酵タマネギ皮は、本発明の方法により得られる醗酵タマネギ皮そのままであってもよいし、醗酵タマネギ皮を粉末化した醗酵タマネギ皮パウダーであってもよい。醗酵タマネギ皮由来の成分とは、醗酵タマネギ皮を水などの溶媒で抽出して得られる抽出液であってもよい。
A health food containing the above fermented onion skin is also one of the objects of the present invention.
In the present invention, the health food means a food for the purpose of health, health maintenance / promotion, etc. in a more positive meaning than ordinary food. Examples of the health food include powders, granules, tablets, pills, capsules or liquids, confectionery such as candy, jelly, and snacks, tea leaf compositions, and tea beverages extracted therefrom. Can be mentioned.
In the present invention, “comprising fermented onion peel” means either or both of including fermented onion peel itself and a component derived from fermented onion peel. The fermented onion skin may be the fermented onion skin obtained by the method of the present invention as it is, or a fermented onion skin powder obtained by pulverizing the fermented onion skin. The component derived from the fermented onion skin may be an extract obtained by extracting the fermented onion skin with a solvent such as water.
上記の健康食品は、醗酵タマネギ皮を含有してなる茶葉組成物又は該茶葉組成物から抽出された茶飲料が好ましい。本発明において、「茶葉組成物」とは、醗酵タマネギ皮を含む組成物を抽出して飲料を得ることを意図する組成物のことをいう。
上記の茶葉組成物において、醗酵タマネギ皮は、茶葉組成物１００重量部あたり１〜１００重量部含有されるのが好ましく、より好ましくは４０〜１００重量部である。この範囲内の醗酵タマネギ皮を含有することにより、抽出したときに茶飲料として好ましい風味を保つことができ、また、醗酵タマネギ皮の有効成分を充分な量で含有する茶飲料を得ることができる。
The health food is preferably a tea leaf composition containing fermented onion skin or a tea beverage extracted from the tea leaf composition. In the present invention, the “tea leaf composition” refers to a composition intended to obtain a beverage by extracting a composition containing a fermented onion peel.
In the tea leaf composition, the fermented onion skin is preferably contained in an amount of 1 to 100 parts by weight, more preferably 40 to 100 parts by weight, per 100 parts by weight of the tea leaf composition. By containing the fermented onion peel within this range, it is possible to maintain a preferred flavor as a tea beverage when extracted, and to obtain a tea drink containing a sufficient amount of the active ingredients of the fermented onion peel. .
上記の茶葉組成物は、通常の茶葉、例えば醗酵茶葉、半醗酵茶葉又は不発酵茶葉を含み得る。これらの茶葉は、緑茶、包種茶、ウーロン茶、紅茶などであり得る。
上記の茶葉組成物は、通常の茶葉混合物に添加され得る茶葉用添加物、例えば野草、穀類、乾燥野菜、ハーブ、香料成分、着色成分などを含むことができる。野草としては、桑葉、枸杞葉、枸杞子、カワラケツメイ、ミカンの皮、ウコン、キダチアロエ、ヤーコン葉、ヤーコン根、ドクダミ、ハマ茶、ギムネマなどが挙げられる。穀類としては、玄米、発芽玄米などが挙げられる。
The above tea leaf composition may comprise conventional tea leaves such as fermented tea leaves, semi-fermented tea leaves or non-fermented tea leaves. These tea leaves can be green tea, baling tea, oolong tea, black tea, and the like.
The tea leaf composition may include tea leaf additives that can be added to a normal tea leaf mixture, such as wildflowers, cereals, dried vegetables, herbs, perfume ingredients, coloring ingredients, and the like. Examples of wild grasses include mulberry leaves, camellia leaves, coconuts, walnut buds, citrus peels, turmeric, leafy aloe vera, yacon leaves, yacon roots, dokudami, hama tea, gymnema and the like. Examples of cereals include brown rice and germinated brown rice.
上記の茶葉組成物は、飲用に適する量、例えば１〜１０ｇ程度を適切な大きさの袋状の容器、例えばティーバッグなどに包装することができる。該袋状の容器としては、通常用いられているものを用いることができ、例えば不織布からつくられるものなどが挙げられる。 The above-mentioned tea leaf composition can be packaged in a bag-like container having an appropriate size, such as a tea bag, for example, in an amount suitable for drinking, for example, about 1 to 10 g. As the bag-like container, a commonly used one can be used, and examples thereof include one made from a nonwoven fabric.
上記の茶葉組成物から茶飲料を抽出する方法としては、通常の方法を用いることができる。茶飲料は、例えば１リットルの熱湯当たり３〜１５ｇ程度の茶葉組成物をそのまま、又は上記のティーバッグなどに入れて１〜２０分間置くことにより製造できる。
このようにして製造された茶飲料には、通常の茶飲料用添加物を加えることができる。該茶飲料用添加物としては、香料、着色料、保存料などが挙げられる。
上記の茶飲料は、そのまま、又は濃縮した状態で適切な容器、例えばペットボトル、缶、ビンなどに充填することができる。
As a method for extracting a tea beverage from the above tea leaf composition, a usual method can be used. A tea beverage can be produced by, for example, placing about 3 to 15 g of a tea leaf composition per liter of hot water as it is or putting it in the above-mentioned tea bag or the like for 1 to 20 minutes.
The tea beverage produced in this manner can be added with usual additives for tea beverages. Examples of the tea beverage additive include a fragrance, a colorant, and a preservative.
The tea beverage can be filled in an appropriate container, for example, a plastic bottle, a can, a bottle, or the like as it is or in a concentrated state.
本発明を、以下の実施例を用いてより詳細に説明するが、本発明はこれらの実施例により限定されるものではない。
実施例１
The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.
Example 1
＜タマネギの皮の醗酵＞
タマネギの皮５．０ｋｇを、熱風乾燥機を用いて５０℃で３時間乾燥させた。これを、約３ｍｍ角に細断し、マイクロウェーブ滅菌機を用いて１００〜１５０℃で７００秒間加熱殺菌した。この際、タマネギの皮を約２０ｍｍの厚さの層状にし、タマネギの皮の重量の１８％の水を加えて殺菌した。このようにして得られたタマネギの皮２．０ｋｇをステンレス製混合機に入れ、ここに焙煎玄米０．５ｋｇ、市販のテンペ菌（Rhizopus oligosporus）２５ｇ及び水６．２５リットルを加えて１分間撹拌した。撹拌を停止後、３２℃で４８時間培養した。培養終了後、７０℃で６〜２４時間乾燥させた。得られた醗酵タマネギ皮をマイクロウェーブ滅菌機を用いて１００〜１５０℃で９００秒間殺菌した。この際、タマネギの皮を約２０ｍｍの厚さの層状にし、タマネギの皮の重量の２８％の水を加えて殺菌した。
<Fermentation of onion skin>
Onion skin 5.0 kg was dried at 50 ° C. for 3 hours using a hot air dryer. This was cut into approximately 3 mm squares and sterilized by heating at 100 to 150 ° C. for 700 seconds using a microwave sterilizer. At this time, the onion skin was formed into a layer having a thickness of about 20 mm and sterilized by adding 18% of water of the onion skin weight. 2.0 kg of the onion skin thus obtained was put into a stainless steel mixer, and 0.5 kg of roasted brown rice, 25 g of commercially available Rhizopus oligosporus and 6.25 liters of water were added for 1 minute. Stir. After stopping the stirring, the cells were cultured at 32 ° C. for 48 hours. After completion of the culture, the cells were dried at 70 ° C. for 6 to 24 hours. The obtained fermented onion skin was sterilized at 100 to 150 ° C. for 900 seconds using a microwave sterilizer. At this time, the onion skin was formed into a layer having a thickness of about 20 mm, and 28% of the onion skin weight was added to sterilize.
＜ケルセチンの測定＞
上記のようにして得られた醗酵タマネギ皮０．５ｇを精密に秤量し、メタノール２０ｍＬを加えて超音波洗浄機で３０分間処理し、４０００ｒｐｍで１０分間遠心分離した。得られた上清をメタノールで２０ｍＬに定容し、そのうち１ｍＬをとってメタノールで１０ｍＬに定容し、０．４５ｎｍのメンブレンフィルターでろ過して試料溶液を得た。
<Measurement of quercetin>
0.5 g of the fermented onion peel obtained as described above was precisely weighed, 20 mL of methanol was added, treated with an ultrasonic cleaner for 30 minutes, and centrifuged at 4000 rpm for 10 minutes. The resulting supernatant was made up to 20 mL with methanol, 1 mL of which was taken up to 10 mL with methanol, and filtered through a 0.45 nm membrane filter to obtain a sample solution.
試料溶液を、高速液体クロマトグラフィ（ＨＰＬＣ）で分析した。ＨＰＬＣの条件は次のとおりであった。
ＨＰＬＣ条件
検出器：紫外吸光検出器（島津社製、ＳＰＤ−６Ａ及びＳＰＤ−８Ａ）
検出波長：２６０ｎｍ
カラム：ＹＭＣ Ａ−３０２ ４．６ＩＤ×２５０ｍｍ
カラム温度：室温（約２５℃）
移動相：１０ｍｍｏｌ／Ｌ リン酸水溶液：アセトニトリル＝７５：２５（容量比）
流速：１．０ｍＬ／分
なお、標準溶液として、ケルセチン標準品（和光純薬工業社製）２．３４ｍｇを１０ｍＬのメタノールに溶解し、この液１ｍＬをメタノールで２０ｍＬに定容したものを用いた。
The sample solution was analyzed by high performance liquid chromatography (HPLC). The HPLC conditions were as follows.
HPLC condition detector: UV absorption detector (manufactured by Shimadzu Corporation, SPD-6A and SPD-8A)
Detection wavelength: 260 nm
Column: YMC A-302 4.6 ID × 250 mm
Column temperature: Room temperature (about 25 ° C)
Mobile phase: 10 mmol / L phosphoric acid aqueous solution: acetonitrile = 75: 25 (volume ratio)
Flow rate: 1.0 mL / min As a standard solution, 2.34 mg of quercetin standard product (manufactured by Wako Pure Chemical Industries, Ltd.) was dissolved in 10 mL of methanol, and 1 mL of this solution was adjusted to 20 mL with methanol. .
得られた結果を、次の表１に示す。上記と同様の方法により、タマネギ皮の醗酵を４回行い、それぞれについてケルセチンの量を測定した。また、比較として、醗酵前のタマネギ皮のみを上記と同様に処理してＨＰＬＣで分析して、ケルセチンの量を測定した。
表１において、醗酵前のタマネギ皮のケルセチン量と比較した場合のケルセチンの実質増加率は、タマネギ皮の醗酵に用いたタマネギ皮と玄米との重量混合比（８：２）を考慮して算出した。すなわち、（実質増加率）＝（増加率）×１０／８として計算した。
The obtained results are shown in Table 1 below. By the same method as above, the onion skin was fermented four times, and the amount of quercetin was measured for each. For comparison, only the onion skin before fermentation was treated in the same manner as described above and analyzed by HPLC to measure the amount of quercetin.
In Table 1, the actual increase rate of quercetin when compared with the amount of quercetin in the onion skin before fermentation is calculated in consideration of the weight mixing ratio (8: 2) of onion skin and brown rice used in the fermentation of the onion skin. did. That is, it was calculated as (real increase rate) = (increase rate) × 10/8.
比較例１
上記の実施例１において、焙煎玄米を加えない以外は上記の実施例と同様にしてタマネギの皮にテンペ菌を植菌して培養を行った。上記の実施例１と同様にしてケルセチンの量を測定した。
結果を、次の表２に示す。上記の実施例１と同様にして、醗酵前のタマネギ皮に含まれるケルセチンの量を測定し、醗酵前のタマネギ皮のケルセチン量と比較した場合のケルセチンの増加率を算出した。
Comparative Example 1
In Example 1 above, tempe fungus was inoculated into the onion skin in the same manner as in the above Example except that roasted brown rice was not added, and culture was performed. The amount of quercetin was measured in the same manner as in Example 1 above.
The results are shown in Table 2 below. In the same manner as in Example 1 above, the amount of quercetin contained in the onion skin before fermentation was measured, and the increase rate of quercetin when compared with the amount of quercetin in the onion skin before fermentation was calculated.
上記の結果から、本発明の方法により、テンペ菌を用いてタマネギの皮に含まれるケルセチンの含量を増加させることができることがわかる。 From the above results, it can be seen that by the method of the present invention, the content of quercetin contained in the onion skin can be increased using Tempe fungus.
実施例２
上記の実施例１で得られた醗酵タマネギ皮１．５ｇをティーバッグに入れ、２００ｍＬの熱湯につけて２分間放置して、タマネギ皮の茶飲料を製造した。
比較として、醗酵していないタマネギの皮１．５ｇをティーバッグに入れ、同様にして飲料を抽出した。
これらの飲料について、醗酵していないタマネギの皮からの飲料を基準（３点）として、醗酵タマネギ皮からの茶飲料の香り及び味を、１０名のパネラーにより以下のようにして５点満点で評価した。
１点 悪い
２点 やや悪い
３点 普通
４点 やや良い
５点 良い
Example 2
A fermented onion peel 1.5 g obtained in Example 1 above was placed in a tea bag, placed in 200 mL of hot water and allowed to stand for 2 minutes to produce an onion peel tea beverage.
For comparison, 1.5 g of unfermented onion peel was placed in a tea bag, and a beverage was extracted in the same manner.
About these drinks, the drinks from unfermented onion peels as the standard (3 points), the aroma and taste of the tea drink from the fermented onion peels as 5 points as below by 10 panelists evaluated.
1 point, bad 2 points, somewhat bad 3 points, normal 4 points, slightly good 5 points, good
結果を、次の表３に示す。
上記の表３から明らかなように、本発明の方法により、タマネギ皮から抽出される茶飲料の味及び香りを向上することができる。また、醗酵後のタマネギの皮から得られる茶飲料では、タマネギの皮の苦味が低減され、飲みやすくなった。 As apparent from Table 3 above, the method of the present invention can improve the taste and aroma of the tea beverage extracted from the onion skin. Moreover, in the tea drink obtained from the onion peel after fermentation, the bitter taste of the onion peel was reduced and it became easy to drink.
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| KR101420671B1 (en) | 2013-02-15 | 2014-07-17 | 주식회사 샘넷식품 농업회사법인 | Manufacturing method of beverage comprising skin of onion |
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