EXTRACTION OF TURNIP BY INDIRECTLY HEATING CRUSHED TURNIP TO PRESERVE EFFECTIVE COMPONENTS OF TURNIP, SACCHARIFYING WITH ENZYME AND THEN CONCENTRATING

摘要

PURPOSE: A method of extracting a turnip(Brassica rapa L.) by indirectly heating a crushed turnip to preserve the effective components of the turnip, squeezing with a belt press to remove the residue, saccharifying with an enzyme and then concentrating is provided. The turnip extract produced is mixed with various cereals to produce food. CONSTITUTION: A crushed turnip is indirectly heated at 40 to 60deg.C for 2 to 3min to preserve the effective components of the turnip such as vitamin C, tryptophane, lysine, isothiocyanate, disulfide and sulforaphane, squeezed with a belt press while removing the residue, sterilized at 85 to 95deg.C for about 30sec, centrifuged to remove foreign material and pulp and then cooled to 35 to 45deg.C. The cooled turnip is fermented at 53 to 60deg.C, saccharified with an enzyme, concentrated to 7 to 99Brix and then filtered. The turnip extract is mixed with starch, corn flour, rice flour, buckwheat flour, wheat flour or the like to give food such as noodles, cold noodles, bread, confection or the like.