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Fermentation product and process for producing the same

A manufacturing method and a technology for treating objects, which are applied in chemical instruments and methods, food preparation, food science, etc., and can solve the problems of strengthening without considering the effect of antioxidant activity.

Inactive Publication Date: 2005-11-16
RYUKYU BIO RESOURCE DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these foods use fermentation to improve the taste, without considering whether the antioxidant activity is enhanced by fermentation, or specific components are produced, or fermented plants with specific components selectively added are used as food or raw material of food

Method used

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  • Fermentation product and process for producing the same
  • Fermentation product and process for producing the same
  • Fermentation product and process for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: Manufacture of fermentation treatment product

[0036] The rhizome 30g of dried turmeric is pulverized to a particle diameter of 0.1-3mm, and put into a container. 150 g of water and 0.9 g of molasses were added to the container containing the turmeric. Carbon dioxide is supplied to the container with pulverized turmeric, and at the same time, after cultivating the bacteria of Lactobacillus plantarum, Streptococcus thermophilus, and Bacillus subtilis, mix them in a ratio of 1:1:1, and use 10% of the weight of turmeric. % ratio, airtight container, fermented by static culture. The fermentation temperature is 40°C, and the fermentation time is 72 hours. Thereafter, it was dried at 60° C. with a drier so that the water content would be 10% by weight or less. Sterilize (130° C. steam, 5-15 seconds) to obtain 30 g of fermented turmeric.

Embodiment 2

[0037] Example 2: Determination of Antioxidant Activity of Fermentation Treatment

[0038] Using the fermented turmeric prepared in Example 1, 1 mg of the fermented turmeric was extracted with 1 mL of 80% ethanol to prepare a sample. To 0.05 mL of the sample, 0.95 mL of 0.05 M Tris-HCl buffer solution (pH 7.4) (manufactured by Wako Co., Ltd.), 1.0 mL of 0.1 mM DPPH-ethanol solution (manufactured by Wako Co., Ltd.) and 1.0 mL of 100% ethanol were added and mixed. mL of the resulting reagent. The absorbance (517 nm) before and 30 seconds after the addition of the reagent was measured using a spectrophotometer (UV-1200V manufactured by Shimadzu Corporation). Water was used as a control, and the difference in absorbance before and after adding the reagent was taken as 100 for the control, and the difference in absorbance before and after adding the reagent in the sample was used as the free radical consumption rate. The results are shown in Table 4.

[0039] Table 4 shows the r...

Embodiment 3

[0042] Example 3: Determination of Antioxidant Activity of Fermentation Treatment

[0043] Extract the fermented curcuma longa 1g that is made by embodiment 1 with 80% ethanol 50mL. Add 0.4mL of ethanol, 0.4mL of water, 0.8mL of 50mM phosphate buffer (pH7.0), 0.4mM of 2.5% linoleic acid / ethanol solution to 10mL of the extracted sample, and place it in a constant temperature bath at 40°C for 7 days . To this mixed liquid 0.1 mL were added 4.7 mL of 75% ethanol aqueous solution, 0.1 mL of 30% ammonium thiocyanate, and 0.1 mL of 20 mM ferrous chloride / 3.5% hydrochloric acid. The absorbance at a wavelength of 500 nm after 3 minutes was measured using a spectrophotometer (UV-1200V manufactured by Shimadzu Corporation). The results are shown in Table 5. As a control, an aqueous 80% ethanol solution was used, and the absorbance of the sample was determined as the lipid peroxidation rate with the difference in absorbance of the control sample being 100. The results are shown in Ta...

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PUM

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Abstract

A fermentation product of increased amino acid and organic acid contents exhibiting high antioxidant activity and improved with respect to eating texture and eating quality is produced by fermenting the turmeric plant that is originally abundant in minerals, etc. and contains excellent active ingredients. In particular, a turmeric fermentation product of enhanced antioxidant activity wherein in the HPLC analysis under specified conditions, there are exhibited peaks whose individual values are 218 (3 min), 163 (4.5 min), 745 (21 min), 27 (28 min), 18 (28.8 min), 2600 (29.5 min), 291 (31.5 min), 100 (32 min), 27 (32.3 min), 363 (32.8 min), 1700 (36.2 min), 109.1 (36.5 min) and 536 (48 min) [unit: mAU].

Description

technical field [0001] The present invention relates to a fermented product and its production method, which use lactic acid bacteria, yeast, subtilis, etc. to ferment the rhizome of turmeric (Curcuma), thereby making the fermented product increase It has excellent antioxidant activity while having a specific component content; the present invention also relates to food raw materials and foods containing the above-mentioned fermented products. Background technique [0002] Turmeric is a perennial herb belonging to the genus Curcuma longa of the Zingiberaceae family. It is cultivated in tropical regions such as India, Southeast Asia, and southern China. In Japan, it is mainly cultivated in Okinawa. Since ancient times, turmeric has been used as an aromatic stomachic medicine in addition to being used as a choleretic medicine for the treatment of hepatitis, cholangitis, cholelithiasis, and catarrhal jaundice. In addition, Chinese medicine believe...

Claims

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Application Information

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IPC IPC(8): A23B7/10A23L1/30A61K31/194A61K31/198A61K35/74A61K35/742A61K35/744A61K35/745A61K35/747A61K36/06A61K36/18A61K36/899A61K125/00A61K131/00A61P39/06C09K15/34
CPCA61K31/198A61K31/194A23B7/10A23L1/3002A23L33/105A61P39/06Y02A40/90
Inventor 稻福盛雄仲宗根胜美祖纳元圭江与那霸惠有铭兴博稻福直
Owner RYUKYU BIO RESOURCE DEV
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