Plant processed product and method for producing the same

Abstract

To provide a plant processed product obtained by processing non-utilized plant materials so as to be usable for applications including food, and a method for producing the plant processed product.SOLUTION: The present disclosure relates to a method for producing a plant processed product, the method including a step of mixing non-utilized plant materials and a microorganism belonging to the genus Aspergillus to obtain a first mixture, and a step of proliferating the microorganism using the non-utilized plant materials as a substrate in the first mixture to prepare a first processed product, and also relates to a plant processed product prepared by the method, wherein the non-utilized plant materials may be derived from plants such as turmeric, corn, tapioca, peanut, grape, apple, mango, banana, okra, wasabi, pepper, garlic, Indian mustard, Zanthoxylum fruit, or the like.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plant processed product and a method for producing the same. [Background technology]

[0002] Patent Document 1 discloses a method for producing fermented foods, which is characterized by fermenting a spicy material consisting of spices and herbs with one or more strains selected from the group consisting of lactic acid bacteria, koji mold, and yeast. According to Patent Document 1, this method imparts antioxidant properties to the spicy material, removes its characteristic irritating odor, bitterness, pungency, etc., and softens the fiber, improving the taste. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-238593 Summary of the Invention [Problem to be solved by the invention]

[0004] When plants are used as materials for food or other purposes, parts of the plant that are not suitable for the intended use are discarded without being used. Therefore, one or more disclosures in this specification aim to provide a plant processed product in which unused plant material is processed so that it can be used for food or other purposes, and a method for producing the same. [Means for solving the problem]

[0005] The present specification discloses one or more of the following:

[0006] [1] A method for producing a plant processed product, comprising: a step of mixing unused plant material with a microorganism belonging to the genus Aspergillus to obtain a first mixture; a step of growing the microorganisms in the first mixture using the unused plant material as a substrate to prepare a first treated product; A method comprising:

[0007] [2] mixing the first processed product with additional unused plant material to obtain a second mixture; fermenting the second mixture to prepare a second treated product; The method for producing a plant processed product according to [1], further comprising:

[0008] [3] The method for producing a plant processed product according to [1] or [2], wherein the unused plant material is derived from turmeric, corn, tapioca, peanut, grape, apple, mango, banana, okra, wasabi, pepper, garlic, mustard greens, Japanese pepper, walnut, pear, coffee, guava, molokheiya, aloe, basil, horseradish, nutmeg, soybean, rapeseed, perilla, sesame, wheat, sugarcane, palm, acacia, sweet potato, cassava, onion, cardamom, avocado, cumin, coriander, or wood.

[0009] [4] A plant processed product, a step of mixing unused plant material with a microorganism belonging to the genus Aspergillus to obtain a first mixture; a step of growing the microorganisms in the first mixture using the unused plant material as a substrate to prepare a first treated product; A processed plant product prepared by a method comprising:

[0010] [5] The method, Mixing the first processed product with additional unused plant material to obtain a second mixture; fermenting the second mixture to prepare a second treated product; The plant processed product according to [4], further comprising:

[0011] [6] The plant processed product according to [4] or [5], wherein the unused plant material is derived from turmeric, corn, tapioca, peanut, grape, apple, mango, banana, okra, wasabi, pepper, garlic, mustard greens, Japanese pepper, walnut, pear, coffee, guava, molokhiyah, aloe, basil, horseradish, nutmeg, soybean, rapeseed, perilla, sesame, wheat, sugarcane, palm, acacia, sweet potato, cassava, onion, cardamom, avocado, cumin, coriander, or wood. [Effects of the Invention]

[0012] According to one or more disclosures in this specification, there are provided processed plant products in which unused plant materials are processed so that they can be used for purposes such as food, and methods for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0013] <1. Unused plant materials> In the present disclosure, unused plant material refers to plant material that is not normally used as is. For example, examples of unused plant material include inedible parts of plants, non-standard products, rejected products, scraps, oil cakes, and juice cakes that are generated during food production. Unused plant material is not limited to plant material that is not used for food or the like, but also includes plant material that is normally used but is not used for its intended purpose for economic reasons, such as non-standard products, rejected products, scraps, and discarded edible parts of plants. Unused plant material can be rephrased as plant material that is to be discarded.

[0014] The unused plant materials are not particularly limited, but examples include those derived from turmeric, corn, tapioca, peanuts, grapes, apples, mangoes, bananas, okra, wasabi, pepper, garlic, mustard greens, Japanese pepper, walnuts, pears, coffee, guava, molukhiyah, aloe, basil, horseradish, nutmeg, soybeans, rapeseed, perilla, sesame, wheat, sugarcane, palm, acacia, sweet potato, cassava, onion, cardamom, avocado, cumin, coriander, or wood. Specific examples of unused plant materials derived from these materials include those listed in the table below. Although not listed in the table, for each plant material, non-standard products, rejects, or offcuts can also be used as unused plant materials. In the table below, "-" indicates that non-standard products, rejects, or offcuts of the plant in question can be used as unused plant materials. The unused plant material used as a raw material may be subjected to treatment such as drying, heating, aging, etc. as necessary. The unused plant material used as a raw material may be one or more types, and may include multiple types of unused plant material.

[0015] [Table 1]

[0016] <2. Microorganisms> Microorganisms belonging to the genus Aspergillus that can be used in the present disclosure may be any microorganism capable of growing on the unused plant material as a substrate and fermenting the unused plant material. Fermenting the unused plant material refers to modifying the properties of the unused plant material through the activity of enzymes produced by the microorganisms that grow on the unused plant material as a substrate, for example, by softening the fiber of the unused plant material to modify its physical properties, modifying its taste characteristics such as its aroma, flavor, and texture, or imparting other useful functions. Microorganisms belonging to the genus Aspergillus are sometimes referred to as "koji mold." Examples of microorganisms belonging to the genus Aspergillus (koji mold) that can be used include Aspergillus oryzae, Aspergillus sojae, Aspergillus luchensis, Aspergillus mut. kawachii, Aspergillus var. awamori, and Aspergillus niger, with Aspergillus oryzae being particularly preferred.

[0017] <3. Manufacturing methods for processed plant products> The method for producing a plant processed product according to the present disclosure includes: a step of mixing unused plant material with a microorganism belonging to the genus Aspergillus to obtain a first mixture (hereinafter referred to as the "first mixing step"); a step of propagating the microorganisms in the first mixture using the unused plant material as a substrate to prepare a first treated product (hereinafter referred to as the "microorganism propagation step"); The present invention is characterized by comprising:

[0018] The plant processed products produced by this method have properties that make them usable for uses such as food, different from those of the unused plant materials used as raw materials. More preferably, the plant processed products produced by this method have a different component composition from that of the unused plant materials used as raw materials, and may contain functional components such as amino acids that have beneficial physiological functions or a pleasant flavor at higher concentrations than the unused plant materials used as raw materials. Examples of amino acids contained at high concentrations in plant processed products produced by this method include one or more selected from valine, leucine, and isoleucine, which are known to reduce muscle fatigue; one or more selected from lysine and methionine, which are known to promote fat burning; one or more selected from proline, arginine, and cystine, which are known to have beneficial effects on the skin; ornithine, which is known to have beneficial effects on the liver; and one or more selected from glutamic acid and aspartic acid, which are related to umami.

[0019] In the microbial propagation process, the microorganisms propagate using the unused plant material as a substrate, and the first processed material is prepared, containing the unused plant material whose characteristics have been modified by the action of enzymes produced by the microorganisms.

[0020] The unused plant material mixed as a raw material in the first mixing step is preferably a pulverized unused plant material.

[0021] The microorganisms blended in the first mixing step can be in the form of isolated spores of the microorganisms, or in the form of a composition obtained by propagating the microorganisms on a food substrate such as steamed rice and then drying the microorganisms without separating them from the food substrate, and the form of isolated spores of the microorganisms is particularly preferred. The isolated spores of the microorganisms are typically provided in a form combined with a carrier such as starch that supports them. Commercially available microorganisms can be used as the microorganisms.

[0022] In the first mixing step, the mixing ratio of the unused plant material to the microorganisms is not particularly limited, and the mixing ratio can be adjusted so that the microorganisms can grow using the unused plant material as a substrate.

[0023] The first mixture preferably contains water in addition to the unused plant material and the microorganisms. The first mixture can be prepared so that the amount of water in the first mixture is, for example, 10 to 1,000 parts by mass, preferably 20 to 500 parts by mass, per 100 parts by mass of the unused plant material (on a dry matter basis). When the unused plant material used as a raw material contains water (for example, when the unused plant material is used in its raw state), the amount of water in the first mixture is the total amount of water derived from the unused plant material and water added separately as necessary.

[0024] The first mixture may further contain a separately added inorganic salt, such as table salt.

[0025] The microbial propagation step can be carried out under conditions that allow the microorganisms to grow, and includes, for example, maintaining the first mixture at a temperature of preferably 10°C to 50°C, more preferably 20°C to 45°C, more preferably 30°C to 45°C, more preferably 31°C to 45°C, and more preferably 31°C to 40°C. The microbial propagation step more preferably includes maintaining the first mixture at the temperature conditions, preferably for a period of 30 hours to 120 hours, more preferably 40 hours to 100 hours. The microbial propagation step is preferably carried out under aerobic conditions in which the microorganisms in the first mixture can come into contact with air and utilize oxygen.

[0026] The first processed product obtained by propagating the microorganisms can be used itself as the plant processed product of the present disclosure for the intended use, such as food. The first processed product can also be used as the plant processed product of the present disclosure after further processing such as drying, heating, extraction, concentration, dilution, and granulation. When the first processed product or a further processed product thereof is used as the plant processed product of the present disclosure, it is preferable to heat-treat the first processed product or the further processed product as necessary to kill the microorganisms and inactivate the enzymes.

[0027] Another preferred embodiment of the method for producing a plant processed product according to the present disclosure is a step of mixing the first processed product with additional unused plant material to obtain a second mixture (hereinafter referred to as the "second mixing step"); a step of fermenting the second mixture to prepare a second processed product (hereinafter referred to as the "fermentation step"); Further includes:

[0028] The plant processed product produced in this manner has unique properties that are different from those of the unused plant material used as the raw material and the first processed product, and can therefore be suitably used for purposes such as food.

[0029] The additional unused plant material mixed in the second mixing step and the unused plant material used in the first mixing step may be the same, may be only partially the same, or may be different.

[0030] The additional unused plant material to be mixed as a raw material in the second mixing step is also preferably a pulverized plant material.

[0031] In the second mixing step, the mixing ratio of the first processed product and the additional non-utilized plant material is not particularly limited, but the additional non-utilized plant material (in dry matter equivalent) can be mixed in a ratio of, for example, 20 to 500 parts by mass, preferably 50 to 200 parts by mass, per 100 parts by mass of the non-utilized plant material (in dry matter equivalent) used in producing the first processed product.

[0032] The second mixture preferably further contains water in addition to the first processed product and the additional non-utilized plant material. The second mixture can be prepared so that the amount of water in the second mixture (the total amount of water added, including the water from the first processed product and the additional non-utilized plant material) is, for example, 50 to 1,000 parts by mass, preferably 100 to 500 parts by mass, relative to 100 parts by mass of the non-utilized plant material (on a dry matter basis) used in producing the first processed product and the additional non-utilized plant material (on a dry matter basis). More preferably, the amount of water can be adjusted so that the second mixture has a paste-like physical property.

[0033] The second mixture may further contain a separately added inorganic salt, such as table salt.

[0034] The fermentation step includes maintaining the second mixture under temperature conditions that allow the enzyme activity derived from the first processed product to modify the properties of the unused plant material in the second mixture. The temperature conditions are preferably 10°C to 60°C, more preferably 15°C to 60°C, more preferably 20°C to 60°C, more preferably 30°C to 60°C, more preferably 31°C to 60°C, and more preferably 35°C to 57°C. The survival of the microorganisms derived from the first processed product in the second mixture is not essential for the fermentation step. When the fermentation step is performed while the microorganisms are allowed to survive, the temperature conditions are preferably 10°C to less than 50°C, more preferably 15°C to less than 50°C, more preferably 20°C to less than 50°C, more preferably 30°C to less than 50°C, more preferably 30°C to 45°C, more preferably 31°C to 45°C, and most preferably 35°C to 45°C. On the other hand, when the fermentation step is carried out under conditions in which the microorganisms cannot survive, the temperature conditions are preferably 50°C or higher and 60°C or lower, more preferably 50°C or higher and 57°C or lower.

[0035] In the fermentation step, the time for which the second mixture is maintained under the temperature conditions can be adjusted appropriately depending on the characteristics of the desired plant finished product, and can be, for example, from 2 days to 2 years, preferably from 3 days to 2 years, more preferably from 3 days to 1 year, and more preferably from 3 days to 1 year.

[0036] The fermentation step is preferably carried out under anaerobic conditions in which contact of the second mixture with fresh air is restricted.

[0037] The second processed product prepared through the fermentation process can be a paste-like substance such as miso paste, and can be used as a plant processed product of the present disclosure for food applications. The second processed product can also be used as a plant processed product of the present disclosure after further processing such as drying, heating, extraction, concentration, dilution, and granulation. When using the second processed product or a further processed product thereof as a plant processed product of the present disclosure, it is preferable to heat-treat the second processed product or the further processed product as necessary to kill the microorganisms and inactivate the enzymes.

[0038] <4. Plant processed products> The plant processed product according to the present disclosure is a step of mixing unused plant material with a microorganism belonging to the genus Aspergillus to obtain a first mixture (first mixing step); a step of propagating the microorganisms in the first mixture using the unused plant material as a substrate to prepare a first treated product (a microorganism propagation step); The composition is characterized in that it is prepared by a method comprising:

[0039] The plant processed products according to the present disclosure have properties that allow them to be used for purposes such as food, unlike the unused plant materials used as raw materials. Furthermore, the plant processed products according to the present disclosure can also be suitably used as foods used for purposes such as taste improvers, flavor improvers, salty taste enhancers, miso flavor enhancers, fermented flavor enhancers, spicy flavor enhancers, texture improvers, and rich flavor enhancers. The plant processed products according to the present disclosure may also be provided as foods prepared by combining them with other ingredients as needed. Examples of the food forms include paste-like foods such as miso-like fermented products, liquid foods such as soy sauce-like fermented products, dried powder foods, seasonings, condiments, sponge-like foods, plant-based foods (PBF), and health functional foods.

[0040] The characteristics and preferred forms of the first mixing step and the microbial growth step for preparing the plant processed product according to the present disclosure are the same as those described in relation to the method for producing a plant processed product, and therefore further description will be omitted.

[0041] The first processed product obtained in the microbial growth step may be used as the plant finished product according to the present disclosure, or a processed product obtained by further processing the first processed product may be used as the plant finished product according to the present disclosure. Examples of the processed product obtained by further processing the first processed product include processed products obtained by further subjecting the first processed product to treatment such as drying, heating, extraction, concentration, dilution, granulation, etc., and the following second processed product or a processed product thereof.

[0042] Another preferred embodiment of the plant processed product according to the present disclosure is a step of mixing unused plant material with a microorganism belonging to the genus Aspergillus to obtain a first mixture (second mixing step); a step of propagating the microorganisms in the first mixture using the unused plant material as a substrate to prepare a first processed product (fermentation step); The method further comprises:

[0043] The plant processed product according to this embodiment has unique properties different from those of the unused plant material used as the raw material and the first processed product, and can therefore be suitably used for purposes such as food.

[0044] The characteristics and preferred forms of the second mixing step and the fermentation step for preparing the plant finished product according to the present disclosure are the same as those described in relation to the method for producing the plant finished product, and therefore further description will be omitted.

[0045] The second processed product may be used as the plant processed product according to the present disclosure, or a processed product obtained by further processing the second processed product may be used as the plant processed product according to the present disclosure. Examples of processed products obtained by further processing the second processed product include processed products obtained by further subjecting the second processed product to drying, heating, extraction, concentration, dilution, granulation, etc.

[0046] The plant processed product according to the present disclosure contains dead or viable cells of the microorganism, and particularly preferably contains dead cells of the microorganism.

[0047] The plant processed products according to the present disclosure more preferably have a different component composition from the unused plant materials used as raw materials, and may contain, for example, functional components such as amino acids that have beneficial physiological functions or a pleasant flavor at higher concentrations than the unused plant materials used as raw materials. Specific examples of amino acids contained at high concentrations in the plant processed products according to the present disclosure are as described in relation to the method for producing the plant processed products. The components in the plant processed products can be measured, for example, by the method described in Reference Example 1. [Example]

[0048] <Unused plant materials> The following extraction residues were prepared as unused plant materials: mango kernels, pressed mustard oil cake, avocado seeds, peanut seeds (peanuts), peanut shells, grape skins, wasabi rhizomes, banana pulp, corn husks and cobs, and turmeric rhizomes. When the unused plant materials were dry, they were ground and used as raw materials for the koji preparation method 1 and fermented product preparation method 1 described below. When the unused plant materials were fresh and contained a lot of moisture, they were ground and used as raw materials for the koji preparation method 2 and fermented product preparation method 2 described below.

[0049] <Method 1 for preparing koji by growing koji mold on unused plant materials> 10 g of ground dried unused plant material was homogeneously mixed with 6 g of deionized water to obtain a mixture, which was then sterilized in an autoclave at 121°C for 15 minutes.

[0050] The mixture was sterilized in an autoclave and allowed to cool. 200 mg of commercially available powdered starter koji containing Aspergillus oryzae (product name "Shirokoji No. 1", Akita Konno Shoten Co., Ltd.) was inoculated and mixed uniformly by stirring to obtain a first mixture.

[0051] The container containing the first mixture was kept in an incubator at 35°C for two days to culture and propagate the koji mold in the first mixture. One day after the start of culture, stirring was carried out. The first mixture after culture is referred to as a first processed product. Hereinafter, the first processed product prepared by this method may be referred to as "koji."

[0052] <Method 1 for preparing fermented products of unused plant materials with koji> 10 g of ground dried unused plant material was homogeneously mixed with 6 g of deionized water to obtain a mixture, which was then sterilized in an autoclave at 121°C for 15 minutes.

[0053] The mixture that had been allowed to cool after autoclave sterilization, the entire amount of the koji prepared by the above koji preparation method 1, and 15 to 30 mL of sterilized water were mixed uniformly to obtain a second mixture. The amount of the sterilized water was adjusted so that the second mixture had a paste-like physical property.

[0054] The second mixture was placed in a non-breathable container and sealed to prevent air from entering. The sealed container was kept in an incubator at 40°C for 3 to 20 days to ferment the second mixture. The second mixture after fermentation is referred to as a second processed product. Hereinafter, the second processed product prepared by this method may be referred to as a "fermented product."

[0055] <Method 2 for preparing koji by cultivating koji mold on unused plant materials> 20 g of ground raw unused plant material was autoclaved at 121° C. for 15 minutes.

[0056] The plant material was sterilized in an autoclave and allowed to cool. 200 mg of commercially available powdered starter koji containing the koji mold Aspergillus oryzae (product name "Shirokoji No. 1", Akita Konno Shoten Co., Ltd.) was inoculated and mixed uniformly by stirring to obtain a first mixture.

[0057] The container containing the first mixture was kept in an incubator at 35°C for two days to culture and propagate the koji mold in the first mixture. One day after the start of culture, stirring was carried out. The first mixture after culture is referred to as a first processed product. Hereinafter, the first processed product prepared by this method may be referred to as "koji."

[0058] <Method 2 for preparing fermented products of unused plant materials with koji> 20 g of ground raw unused plant material was autoclaved at 121° C. for 15 minutes.

[0059] The plant material that had been allowed to cool after autoclave sterilization, the entire amount of the koji prepared by the above koji preparation method 2, and 10 to 30 mL of sterilized water were uniformly mixed to obtain a second mixture. The amount of the sterilized water was adjusted so that the second mixture had a paste-like physical property.

[0060] The second mixture was placed in a non-breathable container and sealed to prevent air from entering. The sealed container was kept in an incubator at 40°C for 3 to 20 days to ferment the second mixture. The second mixture after fermentation is referred to as a second processed product. Hereinafter, the second processed product prepared by this method may be referred to as a "fermented product."

[0061] <Experiment 1> In experiment 1, mango kernel was used as unused plant material.

[0062] Raw kernels were extracted from mango seeds and crushed. The crushed kernels were used as raw materials in the above-mentioned koji preparation method 2 and fermented product preparation method 2 to prepare koji (first processed product) and a fermented product (second processed product). The second mixture was fermented at 40°C for 6 days.

[0063] Four evaluators tasted the prepared koji (first processed product) and the fermented product (second processed product) and evaluated the aroma, flavor, and texture.

[0064] <Experiment 2> In experiment 2, dried mustard oil cake was used as unused plant material.

[0065] Dried pressed oil cake of mustard was crushed to obtain a crushed product. The crushed pressed oil cake obtained was used as a raw material in the above-mentioned method 1 for preparing koji and method 1 for preparing a fermented product to prepare koji (first processed product) and a fermented product (second processed product). The second mixture was fermented at 40°C for 4 days.

[0066] Five panelists tasted the prepared koji (first processed product) and the fermented product (second processed product) and evaluated the aroma, flavor, and texture. For comparison, a paste-like mixture of the ground pressed mustard oil cake used as the raw material and water (specifically, a paste-like mixture obtained by mixing 10 g of ground pressed mustard oil cake with 6 g of deionized water and sterilizing it in an autoclave at 121°C for 15 minutes) was also evaluated for aroma, flavor, and texture.

[0067] <Experiment 3> In experiment 3, avocado seeds were used as unused plant material.

[0068] Raw avocado seeds were crushed, and the resulting crushed material was used as a raw material in the above-mentioned koji preparation method 2 and fermented product preparation method 2 to prepare koji (first processed product) and a fermented product (second processed product). The second mixture was fermented at 40°C for 6 days.

[0069] Two evaluators tasted the prepared koji (first processed product) and the fermented product (second processed product) and evaluated the aroma, flavor, and texture.

[0070] <Experiment 4> In experiment 4, dried peanut seeds (peanuts) were used as the unused plant material.

[0071] Dried peanut seeds were crushed to obtain a crushed product. The crushed peanut seeds obtained were used as raw materials in the above-mentioned koji preparation method 1 and fermented product preparation method 1 to prepare koji (first processed product) and a fermented product (second processed product). The second mixture was fermented at 40°C for 7 days.

[0072] Four evaluators tasted the prepared koji (first processed product) and the fermented product (second processed product) and evaluated the aroma, flavor, and texture.

[0073] <Experiment 5> In experiment 5, dried peanut husks were used as unused plant material.

[0074] Dried peanut husks were crushed to obtain a crushed product. The crushed peanut husks obtained were used as raw materials in the above-mentioned koji preparation method 1 and fermented product preparation method 1 to prepare koji (first processed product) and a fermented product (second processed product). The second mixture was fermented at 40°C for 7 days.

[0075] Two evaluators tasted the prepared koji (first processed product) and the fermented product (second processed product) and evaluated the aroma, flavor, and texture.

[0076] <Experiment 6> In experiment 6, grape skins were used as unused plant material.

[0077] Grape skins were freeze-dried. The freeze-dried grape skins were pulverized to obtain a pulverized product. The resulting pulverized freeze-dried grape skins were used as raw materials in the above-mentioned koji preparation method 1 and fermented product preparation method 1 to prepare koji (first processed product) and a fermented product (second processed product). The second mixture was fermented at 40°C for 4 days.

[0078] Two evaluators tasted the prepared koji (first processed product) and the fermented product (second processed product) and evaluated the aroma, flavor, and texture.

[0079] <Experiment 7> In experiment 7, wasabi rhizomes were used as unused plant material.

[0080] Fresh wasabi rhizomes were crushed, and the resulting crushed material was used as a raw material in the above-mentioned koji preparation method 2 and fermented product preparation method 2 to prepare koji (first processed product) and a fermented product (second processed product). The second mixture was fermented at 40°C for 7 days.

[0081] Three evaluators tasted the prepared koji (first processed product) and the fermented product (second processed product) and evaluated the aroma, flavor, and texture.

[0082] <Experiment 8> In experiment 8, banana pulp was used as the unused plant material.

[0083] Banana pulp was freeze-dried. The freeze-dried banana pulp was pulverized to obtain a pulverized product. The pulverized product was used as a raw material in the above-mentioned koji preparation method 1 to prepare koji (first processed product).

[0084] Two evaluators tasted the prepared koji (first processed product) and evaluated the aroma, flavor, and texture.

[0085] <Experiment 9> In Experiment 9, corn husks and cobs were used as unused plant material.

[0086] The husks and cobs of raw corn were crushed, and the resulting crushed material was used as a raw material in the above-mentioned koji preparation method 2 and fermented product preparation method 2 to prepare a fermented product (second processed product). The second mixture was fermented at 40°C for 7 days.

[0087] Two evaluators tasted the prepared fermented product (second processed product) and evaluated the aroma, flavor, and texture.

[0088] <Experiment 10> In Experiment 10, the residue obtained after extracting the hot water eluate from turmeric rhizome with hot water was used as the unused plant material.

[0089] The residue from the solvent extraction of turmeric rhizome was freeze-dried. The freeze-dried product was pulverized to obtain a pulverized product. The resulting pulverized freeze-dried residue from the solvent extraction of turmeric rhizome was used as a raw material in the above-mentioned koji preparation method 1 and fermented product preparation method 1 to prepare koji (first processed product) and a fermented product (second processed product). The second mixture was fermented at 40°C for 13 days.

[0090] The prepared koji (first processed product) and fermented product (second processed product) were subjected to component analysis in Experiment 11.

[0091] <Evaluation results> The table below shows the results of the sensory evaluation of the koji (first processed product) and / or fermented product (second processed product) prepared from each plant material in Experiments 1 to 9. In Experiment 2, as mentioned above, a sensory evaluation was conducted on a paste-like mixture obtained by mixing water with ground pressed oil cake from mustard, which was used as the raw material, and the results are also shown in the "Koji (first processed product)" column.

[0092] [Table 2] TIFF2025174909000003.tif31165

[0093] <Reference example 1> Components contained in samples such as various koji (first processed products) and fermented products (second processed products) can be analyzed under the following conditions.

[0094] 1. Preparation of Measurement Samples 0.5 g of the sample to be analyzed is placed in a 15 ml test tube, and 9.5 ml of 0.1% formic acid solution is added.

[0095] The test tube was shaken for 30 minutes on a shaker, then centrifuged at 3,000 rpm for 10 minutes. 200 μl of the supernatant was placed on an ultrafiltration filter (Nanosep Centrifugal Filter Device 3K, PALL) and centrifuged at 15,000 rpm for 30 minutes. 900 μl of 0.1% formic acid solution was added to 100 μl of the filtrate and stirred. The mixture was passed through a 0.2 μm filter and placed in a polypropylene vial to serve as the measurement sample.

[0096] 2.LCMS analysis conditions LC: Ultimate 3000 (Thermo Fisher Scientific) MS:Q Exactive Focus (Thermo Fisher Scientific) Analytical column: Discovery HS F5, 250 mm x 4.6 mm, 5 μm (SIGMA-ALDRICH) Column temperature: 40℃, injection volume: 2μl, flow rate 0.3ml / min Mobile phase A: 0.1% formic acid aqueous solution (formic acid, Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase B: Acetonitrile (LCMS grade, Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase conditions:

[0097] [Table 3]

[0098] MS conditions: spray voltage 3.5 kV, capillary temperature 250 °C, MS scan range m / z 67-1005, ionization mode ESI positive, negative (switching)

[0099] 3. LCMS Data Analysis From the LCMS total ion chromatogram, the m / z of the protonated ions of cystine, ornithine, aspartic acid, lysine, glutamic acid, arginine, proline, valine, methionine, isoleucine, and leucine is extracted, and the peak area is calculated.

[0100] [Table 4]

[0101] <Experiment 11> The amino acids in each sample of the first-processed turmeric extract residue (koji made from turmeric extract residue), the second-processed turmeric extract residue (fermented product of turmeric extract residue using koji made from turmeric extract residue) prepared in Experiment 10, and the unfermented turmeric residue sample (10 g of freeze-dried, pulverized turmeric extract residue and 6 g of deionized water were homogeneously mixed and autoclaved at 121°C for 15 minutes) were analyzed using the method described in Reference Example 1. The peak area of ​​the protonated ion of each amino acid in the extracted ion chromatogram was used as an index of the content of each amino acid. Measurements were performed for each sample in triplicate, and the average and standard deviation of the peak areas were calculated. The results are shown in the table below. In the table below, "turmeric residue" refers to the unfermented turmeric residue sample, "koji" refers to the first-processed product, and "fermented product" refers to the second-processed product. It was confirmed that the first and second treatment products, in which turmeric extract residue was treated with koji mold, contained significantly higher amounts of various amino acids than the unfermented turmeric residue sample, and that the second treatment product contained even more amino acids than the first treatment product.

[0102] [Table 5]

Claims

1. A method for producing a plant processed product, comprising: a step of mixing unused plant material with a microorganism belonging to the genus Aspergillus to obtain a first mixture; A step of growing the microorganisms in the first mixture using the unused plant material as a substrate to prepare a first treated product; A method comprising:

2. mixing the first processed product with additional unused plant material to obtain a second mixture; fermenting the second mixture to prepare a second treated product; The method for producing a plant processed product according to claim 1, further comprising:

3. 3. The method for producing a plant processed product according to claim 1 or 2, wherein the unused plant material is derived from turmeric, corn, tapioca, peanut, grape, apple, mango, banana, okra, wasabi, pepper, garlic, mustard greens, Japanese pepper, walnut, pear, coffee, guava, molokheiya, aloe vera, basil, horseradish, nutmeg, soybean, rapeseed, perilla, sesame, wheat, sugarcane, palm, acacia, sweet potato, cassava, onion, cardamom, avocado, cumin, coriander, or wood.

4. A processed plant product, a step of mixing unused plant material with a microorganism belonging to the genus Aspergillus to obtain a first mixture; A step of growing the microorganisms in the first mixture using the unused plant material as a substrate to prepare a first treated product; A processed plant product prepared by a method comprising:

5. The method comprises: mixing the first processed product with additional unused plant material to obtain a second mixture; fermenting the second mixture to prepare a second treated product; The plant processed product according to claim 4, further comprising:

6. 6. The plant processed product according to claim 4 or 5, wherein the unused plant material is derived from turmeric, corn, tapioca, peanut, grape, apple, mango, banana, okra, wasabi, pepper, garlic, mustard greens, Japanese pepper, walnut, pear, coffee, guava, molokheiya, aloe vera, basil, horseradish, nutmeg, soybean, rapeseed, perilla, sesame, wheat, sugarcane, palm, acacia, sweet potato, cassava, onion, cardamom, avocado, cumin, coriander, or wood.

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