JPH08214825A - Production of food material using rhizome of curcuma domestica - Google Patents
Production of food material using rhizome of curcuma domesticaInfo
- Publication number
- JPH08214825A JPH08214825A JP7043653A JP4365395A JPH08214825A JP H08214825 A JPH08214825 A JP H08214825A JP 7043653 A JP7043653 A JP 7043653A JP 4365395 A JP4365395 A JP 4365395A JP H08214825 A JPH08214825 A JP H08214825A
- Authority
- JP
- Japan
- Prior art keywords
- rhizome
- food material
- curcuma domestica
- culture medium
- drying
- 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.)
- Granted
Links
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
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。FIELD OF THE INVENTION The present invention relates to a method for producing a foodstuff using turmeric rhizome which has bitterness and which is not suitable as an oral food as it is for treating it for drinking or other purposes. Regarding
【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。[Prior 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. It has long been used as a choleretic drug for liver inflammation, cholangitis, cholelithiasis, and catarrhal disease. In addition to being used to treat sexual jaundice,
It is also used as an aromatic stomachic. In Chinese medicine, it is said that it has a hemostatic effect when it is taken orally during vomiting, nosebleeding, and hematuria. Also, oil obtained by distilling dried rhizome is light bactericidal, and in a small amount as an antacid. It is used as a carminative, stomachic, appetite enhancer 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。It is inferred that it is mainly due to the effect of curcumin contained therein, but in addition to that, it contains a large amount of minerals such as calcium, phosphorus, magnesium and potassium 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] Turmeric has conventionally been infused and drunk from the rhizome, or dried and powdered to dissolve it. However, it is extremely difficult to take, and although its usefulness is known, it has not been widely used in general. It 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。Thus, the bitterness that hinders oral ingestion is to be eliminated without reducing the medicinal effect.
【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。Therefore, as a result of repeated studies to solve this problem, the inventor has added a culture medium such as lactic acid bacteria to fermented turmeric of crushed turmeric, fermented it, and dried it by heating. The present invention has been completed which can completely eliminate the bitterness of turmeric. That is, first, a saccharide is added to a powdered product obtained by drying a pretreated rhizome, and then a culture medium of lactic acid bacteria and yeast is added, stirred and sealed for fermentation, 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] Sliced turmeric rhizomes have a water content of about 10
Dry until it reaches about 10%. This is 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 planta
rum, Bacillus Sub.tilis
Lactic acid bacteria such as the above, and yeast are added, and water heated to 45 ° C. is added so that the water content is about 65% of the whole. The temperature of the object rises to about 70 ° C. after 24 hours, but finally falls to about 30 ° C. if left for 48 hours. This is dried with a heat of about 100 ° C. by a dryer, and the moisture content of the 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。The rice bran and molasses used in the above-mentioned examples are intended to promote the growth of lactic acid bacteria. May be used. Further, galactose and other sugars 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。Although three kinds of lactic acid bacteria are used in the above-mentioned embodiment, the fermentation time can be shortened by using three kinds of lactic acid bacteria, and as a result, the propagation of various bacteria can be prevented. Therefore, even if only one of these is used, the time required will be extended but not impossible if measures are taken to prevent the growth of various bacteria. In addition, Lactobacillus SPP (Lac
Other lactic acid bacteria such as tobacillus SPP) can also 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 materials 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 analysis result by the Faculty of Agriculture, University of the Ryukyus. Ingredient name (g / 100g) Water 2.18 Protein 16.19 Fat 1.48 Fiber 8.16 Ash 15.47 N F E 56.52 Tannin 1.32 Curcumin 2.30 Natural mineral ( mg / 100g) 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 Lead 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。When the above-mentioned treatment is to be taken as a drink, it is advisable to add other ingredients for the purpose of adding taste, such as adding about 5% of the total amount of coix seeds. In addition, the above powder can be mixed with noodles or added to the raw material of curry powder to be used as various food materials.
【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。INDUSTRIAL APPLICABILITY According to the present invention, by adopting the above method, the bitterness of turmeric can be completely removed without impairing the drug effect. Therefore, turmeric can be effectively used as various food materials.
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。1. A crushed turmeric rhizome is added to a grain residue such as rice bran and bran and sugars, and lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus plantarium and Bacillus subtilis are added as a culture medium. A method for producing a food material using turmeric rhizome, which comprises fermenting and heating and drying.
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 true JPH08214825A (en) | 1996-08-27 |
| JP2949411B2 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) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002330725A (en) * | 2001-03-07 | 2002-11-19 | Ryukyu Bio Resource Kaihatsu:Kk | Fermented food material, method for producing the same, drink or food, and extract |
| US6497908B1 (en) | 1999-07-19 | 2002-12-24 | Seiri Oshiro | Turmeric-containing cooking oils and fats |
| JP2004505625A (en) * | 2000-04-26 | 2004-02-26 | ▲呉▼ 炳新 | Conversion and modification of natural drugs by co-fermentation culture of intestinal symbiotic organisms |
| JP2004073050A (en) * | 2002-08-13 | 2004-03-11 | Ryukyu Bio Resource Kaihatsu:Kk | Method for producing fermented plant and lactic fermentation product |
| JP2004345986A (en) * | 2003-05-21 | 2004-12-09 | Ryukyu Bio Resource Kaihatsu:Kk | Fermented material and method for producing the same |
| JP2006204282A (en) * | 2005-01-31 | 2006-08-10 | Lailac Kenkyusho:Kk | Fermentation-processed vegetable |
| US7618665B2 (en) | 1998-04-22 | 2009-11-17 | Bin Kikuchi | Process for preparing Ukon for food |
| KR101393044B1 (en) * | 2011-11-21 | 2014-05-15 | 고경남 | Method for producing fermented turmeric powder and fermented turmeric powder produced by the same method |
| KR20150111171A (en) * | 2014-03-25 | 2015-10-05 | 주식회사 세우리식품 | Methods for manufacturing of kimchi comprising tumeric for atopy treatment |
| JP2016007202A (en) * | 2014-06-26 | 2016-01-18 | ハウスウェルネスフーズ株式会社 | Dried fermented vegetable extract prepared from mineral-containing vegetable, and manufacturing method thereof |
| KR20180132344A (en) * | 2017-06-02 | 2018-12-12 | 전라남도(농업기술원장) | 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
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7618665B2 (en) | 1998-04-22 | 2009-11-17 | Bin Kikuchi | Process for preparing Ukon for food |
| US6497908B1 (en) | 1999-07-19 | 2002-12-24 | Seiri Oshiro | Turmeric-containing cooking oils and fats |
| JP2004505625A (en) * | 2000-04-26 | 2004-02-26 | ▲呉▼ 炳新 | Conversion and modification of natural drugs by co-fermentation culture of intestinal symbiotic organisms |
| JP2002330725A (en) * | 2001-03-07 | 2002-11-19 | Ryukyu Bio Resource Kaihatsu:Kk | Fermented food material, method for producing the same, drink or food, and extract |
| JP2004073050A (en) * | 2002-08-13 | 2004-03-11 | Ryukyu Bio Resource Kaihatsu:Kk | Method for producing fermented plant and lactic fermentation product |
| JP2004345986A (en) * | 2003-05-21 | 2004-12-09 | Ryukyu Bio Resource Kaihatsu:Kk | Fermented material and method for producing the same |
| JP2006204282A (en) * | 2005-01-31 | 2006-08-10 | Lailac Kenkyusho:Kk | Fermentation-processed vegetable |
| KR101393044B1 (en) * | 2011-11-21 | 2014-05-15 | 고경남 | Method for producing fermented turmeric powder and fermented turmeric powder produced by the same method |
| KR20150111171A (en) * | 2014-03-25 | 2015-10-05 | 주식회사 세우리식품 | Methods for manufacturing of kimchi comprising tumeric for atopy treatment |
| JP2016007202A (en) * | 2014-06-26 | 2016-01-18 | ハウスウェルネスフーズ株式会社 | Dried fermented vegetable extract prepared from mineral-containing vegetable, and manufacturing method thereof |
| KR20180132344A (en) * | 2017-06-02 | 2018-12-12 | 전라남도(농업기술원장) | Method for preparing fermented curcuma root and food composition comprising thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2949411B2 (en) | 1999-09-13 |
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