JP7438438B2 - Fermented Jerusalem artichoke and its manufacturing method - Google Patents

Description

The present invention relates to fermented Jerusalem artichoke, which is obtained by fermenting Jerusalem artichoke to increase functional components, and a method for producing the same.

Jerusalem artichoke (scientific name: Helianthus tuberosus) is a perennial plant of the Asteraceae family, Helianthus genus, and its swollen roots are mainly eaten. It is said to be native to North America, and was introduced to Japan as feed for livestock at the end of the Edo period. Jerusalem artichoke tubers have been in the spotlight in recent years as they are rich in the indigestible polysaccharide inulin, a component that is expected to be used in the treatment of diseases such as diabetes.

It has been reported that functional components other than inulin contained in Jerusalem artichoke tubers include caffeoylquinic acids, coumarins, lectins, and sesquiterpenes. There is also a report on polyphenols, and there is a report that the total polyphenol content increases by roasting Jerusalem artichoke a predetermined number of times and at a predetermined temperature (Non-Patent Document 1).

It is reported that the Jerusalem artichoke processing method of Non-Patent Document 1 maximizes the total polyphenol content by roasting Jerusalem artichoke at 190°C for 30 minutes. Furthermore, as the total polyphenol content increases beyond 170°C (roasting for 30 minutes), caffeic acid derivatives decrease and new components increase, and the content of inulin increases up to 170°C (roasting for 30 minutes). No significant change was observed, and it was reported that after 190°C, the temperature decreased as the temperature increased and the time increased.

Koji Ishiguro, Satoshi Yokota "Effects of roasting on polyphenols and inulin in Jerusalem artichoke" Journal of the Japanese Society of Food Science and Technology, Vol. 65, No. 1, January 2018

However, the total amount of polyphenols in Non-Patent Document 1 is not very high even at its maximum value, and it exhibits a strong bitter taste due to long roasting, making it unsuitable for consumption as it is or added to food. The problem was that there was no.

The present invention has been made in view of these problems, and aims to provide a Jerusalem artichoke processed food that maximizes the content of polyphenols, which are functional ingredients, and does not taste bitter when eaten as is. purpose.

In order to solve the above problems, the fermented Jerusalem artichoke of the present invention includes:
A Jerusalem artichoke processed food made from Jerusalem artichoke,
It is characterized in that the Jerusalem artichoke is fermented for one week or more, and the whole Jerusalem artichoke including the inside of the Jerusalem artichoke is turned black.
According to this feature, by fermenting the whole Jerusalem artichoke for over a week and sufficiently fermenting it so that not only the surface of the Jerusalem artichoke becomes black but also the inside of the Jerusalem artichoke, the Jerusalem artichoke exhibits a sweet and mellow taste and functional ingredients are released. Jerusalem artichoke can be processed food containing a large amount of Jerusalem artichoke. Furthermore, when fermented Jerusalem artichoke powder is used as a coffee substitute, since it is a black powder, it can be made to look similar to coffee.

It is characterized by roasting the fermented Jerusalem artichoke.
According to this feature, the clay content of the Jerusalem artichoke processed food is reduced, making it easier to handle and increasing the number of applications for the Jerusalem artichoke processed food.

It is characterized in that the roasting process is repeated two or more times.
According to this feature, a Jerusalem artichoke processed food with increased content of polyphenols, which are functional ingredients, can be obtained.

The roasting process is characterized by roasting at a temperature of 170 to 210°C for 1 to 11 minutes.
According to this feature, it is possible to increase functional ingredients and create a Jerusalem artichoke processed food that has sweetness without bitterness or flavor due to burntness, so it can be eaten as it is or added to food. can.

The method for producing fermented Jerusalem artichoke of the present invention includes:
A method for producing a Jerusalem artichoke processed food obtained by processing Jerusalem artichoke,
It is characterized by including a step of fermenting the Jerusalem artichoke for one week or more and turning the entire Jerusalem artichoke, including the inside, black.
According to this feature, by fermenting the whole Jerusalem artichoke for over a week and sufficiently fermenting it so that not only the surface of the Jerusalem artichoke becomes black but also the inside of the Jerusalem artichoke, the Jerusalem artichoke exhibits a sweet and mellow taste and functional ingredients are released. It will contain more. Furthermore, when fermented Jerusalem artichoke powder is used as a coffee substitute, since it is a black powder, it can be made to look similar to coffee.

It is a flow chart showing a manufacturing process of fermented Jerusalem artichoke. It is a photograph showing the state of Jerusalem artichoke and black Jerusalem artichoke before and after roasting. It is a graph showing the difference in polyphenol content due to fermentation and roasting treatment of Jerusalem artichoke. It is a graph showing the relationship between the number of roasting times (1 to 8 times) of black Jerusalem artichoke and the polyphenol content. It is a graph showing the relationship between the number of roasting times (0 to 12 times) of black Jerusalem artichoke and the polyphenol content. It is a graph showing the relationship between the fermentation period and polyphenol content of black Jerusalem artichoke.

The method for producing fermented Jerusalem artichokes according to the present invention will be explained with reference to the flowchart of FIG. ST1 is a harvesting/sorting process. Jerusalem artichokes are harvested, Jerusalem artichoke tubers (hereinafter simply referred to as "Jerusalem potatoes") and others are separated, and damaged Jerusalem artichokes are removed.

ST2 is a washing/draining step. Put the Jerusalem artichoke into a high-pressure washer and drain. Wash the soil adhering to the Jerusalem artichokes with a high-pressure washer before it dries so that the soil can easily fall off, and adjust the pressure to an appropriate level to prevent damage to the Jerusalem artichokes.

ST3 is an air drying process. Spread the Jerusalem artichokes evenly on a trolley and dry for 3 to 4 days, avoiding direct sunlight. Air-drying increases the sweetness and allows for long-term storage. In addition, in order to perform the subsequent steps efficiently, the Jerusalem artichoke may be sliced to the same thickness.

ST4 is a fermentation process. Jerusalem artichokes are placed on a trolley and moved to a fermentation room where they are fermented. The fermentation chamber is maintained at a temperature of 55 to 80° C. and a humidity of 65 to 90%, and fermentation is carried out in the fermentation chamber for one week or more. If the Jerusalem artichoke has been fermented for less than a week, the surface of the Jerusalem artichoke will turn black, but the inside of the Jerusalem artichoke has not been fermented and no sweetness will be felt. Additionally, if fermented for more than a week, the entire Jerusalem artichoke, including the center part, will ripen and turn black (hereinafter, a Jerusalem artichoke that has turned black throughout will be referred to as "black Jerusalem artichoke"), and when eaten as is, it will resemble a chestnut or roasted potato. You will get a mellow sweetness and a slight sourness. After fermenting for about two weeks, it will develop a strong prune-like sweetness and sourness. The longer the fermentation period, the stronger the sweetness and sourness, but care must be taken as fermentation for more than three months will cause spoilage. Fermentation can be carried out efficiently by setting the fermentation temperature to preferably 60 to 75°C, more preferably 60 to 70°C.

Jerusalem artichoke itself is not sweet, so it needs to be flavored or processed to be encapsulated or tabletted like a supplement, but the Jerusalem artichoke produced by the present invention has a sweet and mellow taste, and can be eaten as is. You can eat deliciously. As described above, the present invention is characterized in that Jerusalem artichokes are fully fermented in an unprocessed state so that they taste sweet, and there is no need to use a fermentation accelerator for the fermentation process.

ST5 is a hot air drying step. The black Jerusalem artichoke is exposed to warm air at 60 to 80 degrees Celsius for 24 hours to dry it completely.

ST6 is a roasting process. Repeat the process of roasting in an oven for 3 to 10 minutes at a temperature of 170 to 210°C two or more times. By setting the temperature to 170 to 210°C, it is possible to obtain a flavor closer to coffee when roasted Jerusalem artichoke is crushed and used as a coffee substitute, and the temperature is more preferably 180 to 200°C.

Moreover, by roasting the black Jerusalem artichoke, the clay content is reduced, making it easier to handle in the coarse grinding (ST7) and powder processing (ST8) steps described below. The roasting time is 1 minute to 11 minutes, and if roasted for more than 11 minutes, a burnt smell and strong bitterness will occur, and if you eat it as is, you will not be able to taste the sweetness at all. Moreover, although the details will be described later, the polyphenol content can be increased by repeating the roasting process twice or more. In addition, by roasting twice or more, the next coarse grinding process (ST7) becomes easier, and even in the next powder process (ST8), smooth powdered black Jerusalem artichokes can be obtained.

In addition, when checking the taste every 2 minutes during the roasting time of 3 minutes to 11 minutes, it became slightly bitter at 7 minutes, became distinctly bitter after 9 minutes, and at 11 minutes it became slightly bitter. It has been found that people are reluctant to eat it as is because it has a strong bitter taste and burnt smell. Also, although it is possible to roast for about 2 minutes, if you are repeatedly roasting, such as cooling once after roasting and then roasting, it is necessary to reduce the amount of roasting as much as possible. From the viewpoint of roasting, it is preferable to roast for 3 minutes or more in one roasting, and in order to produce a Jerusalem artichoke processed food with sweetness in consideration of work efficiency, the roasting time is set to 5 to 7 minutes. For example, by setting one roasting time to 5 minutes, the black Jerusalem artichoke can have sweetness without exhibiting any bitterness or flavor due to burntness even if the roasting is repeated 12 times.

ST7 is a rough grinding process. After roasting, put the black Jerusalem artichoke into a crusher and coarsely grind it.

ST8 is a powder processing step. The coarsely ground black Jerusalem artichoke is further ground into powder. The sample after this process is the roasted black Jerusalem artichoke powder (second from the right in the photo) shown in Figure 2 in Experimental Example 1, which will be described later. (on the far right), lumps form and become difficult to handle.

In this way, by producing a processed food of Jerusalem artichoke through the flow of ST1 to ST8, the inventors not only use the Jerusalem artichoke itself as a processed food, but also ferment the Jerusalem artichoke to create a new food product called black Jerusalem artichoke. We have found a way to make Jerusalem artichokes into a food that not only looks good but also has a strong sweet taste similar to that of a completely different sour fruit. Furthermore, according to this method, when the fermented Jerusalem artichoke powder is used as a coffee substitute, since it is a black powder, it can be made to look similar to coffee.

Next, we investigated ways to use black Jerusalem artichoke not only as a food with sourness and strong sweetness, but also as a processed food that increases polyphenol content, and the results of various experiments are shown in Figures 2 to 6. Refer to and explain.

(Experiment example 1)
First, as shown in Figure 2, from the left, dried Jerusalem artichoke powder (hereinafter referred to as "Jerusalem potato powder"), dried Jerusalem artichoke powder that has been roasted (hereinafter referred to as "roasted Jerusalem artichoke powder"), and black Jerusalem artichoke powder. 100 g each of roasted dry powder (hereinafter referred to as "roasted black Jerusalem artichoke powder") and dry powder of black Jerusalem artichoke (hereinafter referred to as "black Jerusalem artichoke powder") were prepared. The roasting methods for roasted Jerusalem artichoke powder and roasted black Jerusalem artichoke powder are both roasted at a temperature of 190°C for 5 minutes in the roasting process (ST6), and then naturally cooled for 5 minutes. This was repeated 6 times, and the roasting process was performed on February 15, 2021. Further, the fermentation period of the roasted black Jerusalem artichoke powder and the black Jerusalem artichoke powder was set to two weeks, and the results of analyzing the polyphenol content of these various samples are shown in FIG. The analysis was entrusted to the Japan Food Research Center, a general incorporated association. In addition, the roasted Jerusalem artichoke powder (maximum value) in the non-patent literature is shown on the right side of the figure.

As a result, black Jerusalem artichoke powder has more than three times the polyphenol content than Jerusalem artichoke powder, and by fermenting it to make black Jerusalem artichoke, it not only becomes a processed food with a sweet taste, but also has functional ingredients that are effective. It has become clear that it is possible to increase In addition, roasted black Jerusalem artichoke powder has a polyphenol content that is 2.5 times or more higher than that of black Jerusalem artichoke powder, and the functional components can be further effectively increased by roasting. Furthermore, even when comparing roasted black Jerusalem artichoke powder with the maximum polyphenol content of roasted Jerusalem artichoke powder in non-patent literature, it was found that by fermenting Jerusalem artichoke to produce black Jerusalem artichoke and roasting it, polyphenol content It has become clear that it is possible to create foods that contain about twice as much of the same amount as the oxidants.

(Experiment example 2)
Next, using black Jerusalem artichokes with a fermentation period of 3 weeks, changes in polyphenol content were confirmed when roasting was performed 1 to 8 times, and the analysis results are shown in FIG. 4. From the graph, the polyphenol content increased as the number of roasts increased from 1 to 3 times, but decreased after 4 times, and the polyphenol content increased as the number of roasts increased from 4 to 8 times. did. Considering these results, all the samples were black Jerusalem artichokes that had been fermented for 3 weeks and were subjected to hot air drying treatment (ST5), but the samples that had been roasted 1 to 3 times were roasted on March 29, 2021. The samples that were roasted 4 to 8 times were roasted on April 19, 2021, so there may be differences in the data due to differences in processing date and storage conditions of Kurogikuimo until processing. Because of this possibility, the following further experiment (Experimental Example 3) was conducted in order to obtain more accurate data. In addition, the roasting method in Experimental Example 2 is based on a sample in which roasting at a temperature of 190°C for 5 minutes and cooling naturally is repeated a predetermined number of times in the roasting process (ST6), excluding the fermentation period. Other conditions were the same as those for the sample of Experimental Example 1.

(Experiment example 3)
Next, using the black Jerusalem artichoke after fermentation for 4 weeks and hot air drying treatment (ST5), on the same day of May 20, 2021, roasting treatment was performed 0 to 12 times, coarsely ground and processed. A sample was prepared. The analysis results of the polyphenol content at that time are shown in FIG. Note that other conditions except for the fermentation period were the same as those for the samples of Experimental Examples 1 and 2.

From FIG. 5, it was proven that the polyphenol content increases as the number of roasting increases, peaks at the 8th roasting, and decreases thereafter. At the 8th time of roasting, which reached the maximum value, the polyphenol content was 59.9 mg/g, and although the roasted black Jerusalem artichoke powder has a sweet taste, it has a higher polyphenol content than conventional Jerusalem artichoke powder or roasted Jerusalem artichoke powder. It has become clear that it is possible to significantly increase the polyphenol content.

In addition, in Experimental Examples 1 to 3, although the processing dates are different, it is also useful as a comparison of the polyphenol content when black Jerusalem artichokes are roasted 6 times with fermentation periods of 2 weeks, 3 weeks, and 4 weeks. Therefore, the graph is shown in FIG.

Although the embodiments of the present invention have been described above using Experimental Examples 1 to 3, the specific configuration is not limited to these embodiments, and changes and additions may be made without departing from the gist of the present invention. Even if there is, it is included in the present invention.

For example, in the above example, roasted black Jerusalem artichokes were coarsely ground or powdered, but the invention is not limited to this. It may also be a processed product made by pulverizing air-dried black Jerusalem artichokes without roasting them. Further, in the above embodiment, an example of a powdered sample was explained, but the shape may be a paste or a gel, or an encapsulation of these may be used. Furthermore, processed foods may be obtained by adding other functional substances to these foods.

Claims (3)

Fermenting the Jerusalem artichoke for more than a week to produce a fermented Jerusalem artichoke in which the entire Jerusalem artichoke, including the inside of the Jerusalem artichoke, is black;
a step of roasting the fermented Jerusalem artichoke at a temperature of 170 to 210°C at least twice;
A step of turning the roasted fermented Jerusalem artichoke into a powder form;
A method for producing a Jerusalem artichoke processed food, characterized by comprising: 2. The method for producing Jerusalem artichoke processed food according to claim 1, wherein the roasting process is performed for 1 to 11 minutes each time. The method for producing a Jerusalem artichoke processed food according to claim 1 or 2, wherein in the step of roasting the fermented Jerusalem artichoke, the fermented Jerusalem artichoke is roasted 4 or more times and 11 times or less.