JP2949411B2 - Production method of food ingredients using turmeric rhizome - Google Patents
Production method of food ingredients using turmeric rhizomeInfo
- Publication number
- JP2949411B2 JP2949411B2 JP7043653A JP4365395A JP2949411B2 JP 2949411 B2 JP2949411 B2 JP 2949411B2 JP 7043653 A JP7043653 A JP 7043653A JP 4365395 A JP4365395 A JP 4365395A JP 2949411 B2 JP2949411 B2 JP 2949411B2
- Authority
- JP
- Japan
- Prior art keywords
- turmeric
- production method
- food ingredients
- added
- turmeric rhizome
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、苦みを有していて，そ
のままでは経口食品としては適しないウコンの根茎を処
理し、飲用その他，摂取し易くしたウコンの根茎を用い
た食材の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing foodstuffs using turmeric rhizomes, which are obtained by treating turmeric rhizomes which are bitter and which are not suitable as oral foods as they are, for drinking or other purposes. About.
【０００２】[0002]
【従来の技術】ウコンは生姜科の多年生植物で、主にイ
ンド・東南アジア・中国南部などの熱帯地方で栽培され
ているが、古くから利胆薬として、肝臓炎，胆道炎，胆
石症，カタル性黄疸などの治療に用いられているほか、
芳香性健胃薬としても用いられている。漢方では、吐
血，鼻血，血尿の際に内服して止血作用があるとされて
おり、また、乾燥した根茎物を蒸留して得た油は、軽い
殺菌性があり、制酸薬として少量では駆風，健胃，食欲
増進及び強壮薬として用いられている。2. Description of the Related Art Turmeric is a perennial plant belonging to the ginger family and is mainly cultivated in tropical regions such as India, Southeast Asia and southern China, but has been used as a bile medicine since ancient times for hepatitis, cholangitis, cholelithiasis and catarrh. In addition to being used to treat jaundice,
It is also used as an aromatic stomachic. In Kampo medicines, it is said that it is taken internally during blood discharge, nosebleeds, and hematuria, and has a hemostatic effect. The oil obtained by distilling dried rhizomes is lightly bactericidal and can be used in small amounts as an antacid. It is used as a carminative, stomachic, appetite enhancing and tonic.
【０００３】それは、主としてこれに含まれているクル
クミンによる効果ではないかと推論されているが、その
ほかに、人体に有用なカルシウム，リン，マグネシウ
ム，カリウム等のミネラルを多量に含んでいる。[0003] It has been speculated that this is mainly due to the effect of curcumin contained therein, but it also contains a large amount of minerals such as calcium, phosphorus, magnesium and potassium which are useful for the human body.
【０００４】ウコンは、従来，根茎を煎じて飲用した
り，乾燥させて粉末としたものを溶かして飲用したりし
ている。しかし，極めて服用しにくいものであり、有用
性が知られていながら、一般に広く用いられるには至っ
ていない。それは、ウコンが独特の強い苦みを有してい
ることによる。[0004] Conventionally, turmeric is drunk by infusing the rhizome or by dissolving a dried powder. However, it is extremely difficult to take, and although its usefulness is known, it has not yet been widely used. That is because turmeric has a unique strong bitterness.
【０００５】[0005]
【発明が解決しようとする課題】このように，経口摂取
の妨げとなる苦みを、薬効を減少させることなく除去す
ることにある。SUMMARY OF THE INVENTION It is an object of the present invention to eliminate the bitterness which hinders oral intake without reducing the efficacy.
【０００６】[0006]
【課題を解決するための手段】そこで発明者は、この問
題点を解決すべく研究を重ねた結果、粉砕したウコンの
根茎に乳酸菌等による培養基を加えて醗酵させた後，加
熱乾燥することによって、ウコンの持つ苦みを完全に除
去することのできる本発明を完成した。すなわち、ま
ず，前処理を施した根茎を乾燥し粉末化したものに糖類
を添加し、次いで乳酸菌及び酵母菌による培養基を加え
て攪拌密閉して醗酵させた後、これを加熱乾燥するもの
である。Means for Solving the Problems Accordingly, the present inventors have conducted studies to solve this problem, and as a result, fermented by adding a culture medium such as lactic acid bacteria to ground turmeric rhizomes, followed by heating and drying. Thus, the present invention which can completely remove the bitterness of turmeric has been completed. That is, first, sugars are added to the dried and powdered rhizome that has been subjected to pretreatment, and then a culture medium of lactic acid bacteria and yeast is added, and the mixture is stirred, sealed, fermented, and then heated and dried. .
【０００７】[0007]
【実施例１】ウコンの根茎をスライスして水分が約１０
％程度となるまで乾燥させる。これを細かく粉砕し、径
が１ｍｍ程度の細かい粒状のものとする。これに米ぬか
と糖蜜を加える。これに培養基としてストレプトコッカ
ス サーモフィラス（Streptcoccus thermophilus), ラ
クトバチルス プランタリウム（Lactobacillus planta
rum ，バチルス サブティリス（Bacillus Sub.tilis )
等の乳酸菌，及び酵母を加え、４５℃に加熱した水を水
分が全体の６５％程度となるように加え、これを攪拌し
容器に納め密閉して醗酵させる。対象物の温度は２４時
間後には約７０℃に上昇するが，更に４８時間放置して
おくと、最終的には約３０℃に低下する。これを乾燥機
により約１００℃の熱で乾燥させるが、完成時点におけ
る成品の水分は約５〜７％程度となる。[Example 1] Slice turmeric rhizome to obtain a water content of about 10
Dry to about%. This is finely pulverized into fine particles having a diameter of about 1 mm. Add rice bran and molasses to this. As a culture medium, Streptcoccus thermophilus, Lactobacillus plantaurium (Lactobacillus planta)
rum, Bacillus Subtilis
Lactic acid bacteria and yeast, etc. are added, and water heated to 45 ° C. is added so that the water content is about 65% of the whole, and the mixture is stirred, put in a container, and sealed to ferment. The temperature of the object rises to about 70 ° C. after 24 hours, but finally drops to about 30 ° C. if left for 48 hours. This is dried with a dryer at about 100 ° C., and the moisture content of the finished product at the time of completion is about 5 to 7%.
【０００８】上記実施例において使用する米ぬかや糖蜜
は、乳酸菌の繁殖促進を目的とするものであるが、米ぬ
かに代えて小麦を挽いて粉にした後に残るふすま，その
他穀類の精穀後の残渣を用いても良い。また、糖蜜に代
えてガラクトースその他の糖類を使用しても良い。[0008] The rice bran and molasses used in the above embodiments are intended to promote the propagation of lactic acid bacteria. However, bran remaining after grinding wheat into powder instead of rice bran, and other residues after cereal milling. May be used. Galactose or other saccharides may be used instead of molasses.
【０００９】上記実施例においては三種の乳酸菌を使用
しているが、三種の使用により醗酵時間を短縮させるこ
とができ、結果的に雑菌の繁殖を防ぐことができる。し
たがって，これらの中の一種のみの使用であっても，雑
菌繁殖を防ぐ方策を採るならば、所要時間は延びるもの
の不可能ではない。また、ラクトバチルス ＳＰＰ(Lac
tobacillus SPP) 等，他の乳酸菌の使用も可能である。[0009] Although three kinds of lactic acid bacteria are used in the above embodiment, the fermentation time can be reduced by using the three kinds of lactic acid bacteria, and as a result, propagation of various bacteria can be prevented. Therefore, even if only one of these is used, if measures are taken to prevent the propagation of various germs, the required time is extended but not impossible. In addition, Lactobacillus SPP (Lac
Other lactic acid bacteria such as tobacillus SPP) can be used.
【００１０】酵母菌の添加は，食材の味覚の向上の目的
で使用するものであって、必ずしも必要なものではな
い。調味のための材料を工程終了後に添加しても良い。[0010] The addition of yeast is used for the purpose of improving the taste of food, and is not always necessary. A seasoning material may be added after the process is completed.
【００１１】このようにして得られた最終成品の成分内
訳は、琉球大学農学部による分析の結果では次のとお
り。 成分名（ｇ／１００ｇ） 水 分 ２．１８ たんばく質 １６．１９ 脂 質 １．４８ 繊 維 ８．１６ 灰 分 １５．４７ Ｎ Ｆ Ｅ ５６．５２ タンニン １．３２ クルクミン ２．３０ 天然ミネラル（ｍｇ／１００ｇ） カルシウム ９０３．４１ ナトリウム ３２．８１ マグネシウム ４４２．９８ カリウム ２９６５．１０ リ ン ５８３．００ マンガン ０．２６ ヨ ウ 素 ０．７０ セレニウム ０．０７ 鉄 １００．９５ 亜 鉛 ７．４５ 銅 １．０６The breakdown of the components of the final product thus obtained is as follows according to the result of analysis by the Faculty of Agriculture, University of the Ryukyus. Component name (g / 100g) Water 2.18 Protein 16.19 Fat 1.48 Fiber 8.16 Ash 15.47 NFE 56.52 Tannin 1.32 Curcumin 2.30 Natural mineral ( mg / 100 g) Calcium 903.41 Sodium 32.81 Magnesium 442.98 Potassium 2965.10 Lin 583.00 Manganese 0.26 Iodine 0.70 Selenium 0.07 Iron 100.95 Zinc zinc 7.45 Copper 1 .06
【００１２】上記の処理を施したものを飲料として服用
する場合には、これに，ハトムギを全体の量の５％ほど
加えるなど、好みにより加味の目的で他の材料を加える
と良い。このほか，上記粉末を麺類に混入したり，カレ
ー粉の原料に加えるなどして、各種の食材として利用す
ることが出来る。[0012] When the above-mentioned processed food is to be taken as a beverage, it is advisable to add other ingredients for the purpose of adding taste, such as adding about 5% of the total amount of adlay to this. In addition, the above-mentioned powder can be used as various foodstuffs by mixing it into noodles or adding it to the raw material of curry powder.
【００１３】[0013]
【発明の効果】本発明は、以上の方法を採ることによ
り、薬効を損なうことなくウコンの持つ苦みを完全に除
去することができる。したがって、ウコンを各種の食材
として有効に利用することが出来る。According to the present invention, by employing the above method, the bitterness of turmeric can be completely removed without impairing the medicinal effect. Therefore, turmeric can be effectively used as various foodstuffs.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/212 A23L 1/30 ──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. 6 , DB name) A23L 1/212 A23L 1/30
Claims (1)
ぬか・ふすま等の穀類の精穀残渣及び糖類を加え、スト
レプトコッカス サーモフィラス，ラクトバチルス プ
ランタリウム，バチルス サブティリス等の乳酸菌を培
養基として加えて醗酵させ、これを加熱乾燥することを
特徴とするウコンの根茎を用いた食材の製造方法。A turmeric rhizome is dried and pulverized, to which cereal residues and sugars of cereals such as rice bran and bran are added, and lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus plantarium and Bacillus subtilis are added as a culture medium. A method for producing foodstuffs using turmeric rhizomes, comprising fermenting and drying by heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7043653A JP2949411B2 (en) | 1995-02-09 | 1995-02-09 | Production method of food ingredients using turmeric rhizome |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7043653A JP2949411B2 (en) | 1995-02-09 | 1995-02-09 | Production method of food ingredients using turmeric rhizome |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08214825A JPH08214825A (en) | 1996-08-27 |
| JP2949411B2 true JP2949411B2 (en) | 1999-09-13 |
Family
ID=12669831
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7043653A Expired - Fee Related JP2949411B2 (en) | 1995-02-09 | 1995-02-09 | Production method of food ingredients using turmeric rhizome |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2949411B2 (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3244468B2 (en) | 1998-04-22 | 2002-01-07 | 糸数 哲雄 | Production method of turmeric ingredients |
| US6497908B1 (en) | 1999-07-19 | 2002-12-24 | Seiri Oshiro | Turmeric-containing cooking oils and fats |
| CN1273839A (en) * | 2000-04-26 | 2000-11-22 | 济南三株药业有限公司 | Transfer and modification of intestinalprobiotics fermentation culture medium to natural medicine |
| JP4031637B2 (en) * | 2001-03-07 | 2008-01-09 | 株式会社琉球バイオリソース開発 | Fermented food, manufacturing method thereof, food and drink, and extract |
| JP4010907B2 (en) * | 2002-08-13 | 2007-11-21 | 株式会社琉球バイオリソース開発 | Method for producing fermented plant and lactic acid fermented product |
| JP2004345986A (en) * | 2003-05-21 | 2004-12-09 | Ryukyu Bio Resource Kaihatsu:Kk | Fermented material and method for producing the same |
| JP5261692B2 (en) * | 2005-01-31 | 2013-08-14 | 株式会社ライラック研究所 | Fermented processed vegetables |
| KR101393044B1 (en) * | 2011-11-21 | 2014-05-15 | 고경남 | Method for producing fermented turmeric powder and fermented turmeric powder produced by the same method |
| KR101579061B1 (en) * | 2014-03-25 | 2015-12-21 | 주식회사 세우리식품 | Methods for manufacturing of kimchi comprising tumeric |
| JP6478182B2 (en) * | 2014-06-26 | 2019-03-06 | ハウスウェルネスフーズ株式会社 | Dry fermented plant extract prepared from a plant containing mineral and method for producing the same |
| KR101969816B1 (en) * | 2017-06-02 | 2019-04-17 | 전라남도 | Method for preparing fermented curcuma root and food composition comprising thereof |
-
1995
- 1995-02-09 JP JP7043653A patent/JP2949411B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08214825A (en) | 1996-08-27 |
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