JP2005110525A - Method for producing dry powder of chaaga extract and dry powder of chaaga extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing chaaga dry powder for stabilizing a chaaga essence components warmed in hot water and to provide the chaaga dry powder. <P>SOLUTION: The method for producing the chaaga dry powder comprises an original body cleaning step of cleaning/washing attaching matters on the surface of Chaaga sclerotium, an original body drying step of naturally drying, an original body crushing step of bringing the original body into fragments for essence extraction, an extraction preparatory step of soaking the crushed fragments in extraction water for a prescribed time, a boiling step of boiling for essence extraction, a warming step in hot water of extracting essence components through boiling for a prescribed time after boiling, a cooling step of naturally cooling for a prescribed time, a filtering step of extracted solution, a vehicle matter formulating step of including or sticking the essence component in/to a vehicle matter through formulating the vehicle matter of a prescribed quantity with the extracted solution, a concentration step of concentrating the extracted solution, a drying step of drying the concentrated extracted solution to pulverize an extracted substance, and a packaging step of holding the dry powder in packaging bodies by a prescribed quantity. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing a dry powder of a glucan polysaccharide and an antioxidant enzyme extract contained in a bamboo shoot, which is a natural mushroom, and the dry powder.

  The birch is a perennial monkey perched white rot fungus, which is a mushroom belonging to the genus Saccharomyces genus, Sabinatake, which forms a large and large nuclei on the trunk of birch standing trees and rots the heartwood white.

  This mushroom has been known for its medicinal properties for a long time in Hokkaido and other northern regions where birch grows, such as birch, and has been drunk in Russia and Finland. In Russia and Finland, glucan polysaccharides such as β-D glucan and It has been noticed that many antioxidant enzymes are contained, and it has been known that it has an effect of enhancing immunity.

  However, the mycorrhiza of the birch is 10-20 cm, the surface is black, cracks run vertically and horizontally, it is hard like coal, and it spreads flat under the bark of the tree. For this reason, there is a problem that it takes much time to remove the bark of the tree, pulverize after drying, divide the amount of use, hot water roasting and filtering, and intake.

  For this reason, tea packs that have been pulverized and bottled with hot water are supplied. However, tea packs require time for hot water bathing, and the extract components are unstable when bottled. However, since it is short and liquid, there are problems in weight and labor.

  The extract of birch bamboo has a very small amount of solid components and the extract itself is not sufficient, so that powder formation is difficult, a stable substance cannot be obtained, and there is a problem in long-term storage stability.

  For this reason, in pulverizing the component extract from birch bamboo, it is necessary to make the antioxidant enzyme, glucan polysaccharide, and lignin-like polyphenol in the extract into a stable dry powder from the excipients as food additives. The material was desired. Patent Document 1 discloses a method for powdering an aqueous extract of mushrooms and a powder product.

Japanese Patent Laid-Open No. 7-313089 (Pages 2, 3 and 1)

  This invention is made in view of the said problem, and makes it a subject to provide the manufacturing method of the dry powder which stabilized the birch anatake hot-spring extract component, and the birch anatake dry powder.

  In order to solve the above-mentioned problems, the dry powder manufacturing method of the birch moth bamboo extract of the present invention comprises an active ingredient cleaning stage for cleaning and washing deposits on the surface of the birch oyster mushroom core, an active ingredient drying stage for natural drying, and an extract extraction. In order to do this, the active ingredient pulverization step for making the active ingredient into pieces, the extraction preparation step for immersing the crushed pieces in extraction water for a predetermined time, the boiling step for boiling for extraction, and the predetermined time after boiling A decoction stage in which the extract component is extracted by decoction, a cooling step in which the extract component is naturally cooled for a predetermined time, a filtration step of the extract, and a predetermined amount of the excipient is included in the extract and the extract component is included in the excipient. A composition step for adsorbing an excipient, a concentration step for concentrating the extract, a drying step for drying the concentrated extract to powder the extract, and a packaging step for storing the dry powder in a predetermined amount in a package. Consist of And it features.

  In addition, the excipient is one or more substances selected from polysaccharides, oligosaccharides, and hydrolysates thereof.

  Further, the excipient is characterized by containing at least dextrins.

  In addition, the concentration step is performed by any one of vacuum concentration, freeze concentration, reverse osmotic pressure concentration, or a combination thereof.

  The drying step may be performed by hot air drying, vacuum drying, spray drying, freeze vacuum drying, or a combination thereof.

  In the packaging step, the dry powder is processed into any of fine powder, granule, tablet, capsule, and block, and then stored in the gas-sealed package.

  The dried birch extract of the present invention is formed by adding a predetermined amount of one or more substances selected from polysaccharides, oligosaccharides, and hydrolysates thereof as an excipient to the extract of birch bamboo shoot. It is characterized by being stabilized by inclusion or adsorption to a substance.

  Moreover, at least dextrins are blended as the excipient, and the birch extract is included in a dextrin ring structure.

  According to the present invention, a person who wants to take the extract of birch salmon conventionally has taken cooking effort like hot water roasting, but only by the work of dissolving the dry powder in room temperature water, cold water, lukewarm water, etc. The birch extract can be drunk. That is, the convenience as a drink or an edible thing improves by having been made into dry powder.

  Moreover, the antioxidant enzyme contained in an extract can be stabilized and it can be set as a long-term expiration date by mix | blending a predetermined amount of excipient | fillers and making an extract component include or adsorb | suck to an excipient | filler.

  In addition, dextrins are added to the excipients, glucan polysaccharides and antioxidant enzymes (eg superoxide dismutase) are stabilized, and cyclic triterpenes and glycin-like polyphenols are included in the dextrin cyclic structure, resulting in bitterness and stimulating function. Can be made into a powder that is easy to ingest.

  Moreover, by making it into the dry powder of an extract component, it can process in any of a fine powder form, a granule form, a tablet form, a capsule form, and a block form, and can improve portability and the ease of handling. Furthermore, the storage period can be extended by storing in a gas-filled package.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a flow chart showing a method for producing a dry powder of the birch extract of the present invention.

  S1 is the active ingredient cleaning stage, and the collected birch shells are covered with bark (skin) of parasitic trees such as birch and bamboo birch, so remove these deposits and remove the surface ( Clean the black stain.

  The birch is black, has cracks running vertically and horizontally, and is a lump with a hard diameter of 10 to 20 cm like coal. The inside is yellowish brown, and the fruiting body is a parasite of birch species that spreads under the bark and spreads flat under the bark and has brown-brown tubes on its entire surface.

  Next, in the S2 bulk drying stage, the bulk is dried and stored. This drying is preferably natural drying. This drying step is performed in the form of a solid when the birch itself is collected.

  Next, in the S3 bulk grinding stage, the dried bulk corresponding to the amount used for the dry powder production of the extract is taken out and ground into small pieces so that the extract can be easily extracted. For this pulverization, an apparatus such as a cutter, a press, or a rotary mixer is used.

  Next, in the S4 extraction preparation stage, the ground strip of birch salmon stock is soaked in water for extraction and left for several hours to several days. During this time, the extract eluting at room temperature is extracted.

  Next, in the S5 boiling stage, in S4, the extraction water immersed in the extract and wetted with the fine pieces is heated and boiled, and the extract eluted by boiling is extracted.

  Next, in the S6 hot water roasting stage, the extract extracted by roasting over low heat over several hours to 1 day is extracted.

  Next, in the S7 cooling stage, the fire is turned off and the extract is cooled to room temperature by natural cooling.

  Next, in the S8 filtration stage, the sclerotium fragments from which the extract has been extracted and the extract are separated by filtration. For filtration, it is desirable to remove fine particles with a net-like filtration device and to remove powdery fungal nuclei with a cloth (fiber) filtration device.

  Next, in the S9 shaping substance blending stage, a predetermined amount of the shaping substance is blended in the extract, and the extract component is included or adsorbed on the shaping substance.

  The excipient is one or more substances selected from polysaccharides, oligosaccharides, and hydrolysates thereof, such as maltose, saccharose, lactose, xylitol, trehalose, maltose, fructose, mannitol, sorbitol, glucose, One or a combination of 1.4 glucan bond, 1.6 glucan bond derivative, solubilized starch, alpha starch, tapioca starch is used.

  In addition, by using dextrins as the excipient, the glucan polysaccharide and antioxidant enzyme (eg superoxide dismutase) of the birch extract are stabilized, and cyclic triterpenes and glycin-like polyphenols are encapsulated in the dextrin cyclic structure. By touching it, the bitterness and stimulating sensation can be eased and the powder can be easily ingested.

  Next, in the S10 concentration step, the extract containing the excipient is concentrated. As the concentration method, one of a method such as vacuum concentration, freeze concentration, reverse osmosis concentration or a combination thereof is used.

  Next, in the S11 drying stage, the concentrated extract is dried, and the extract and the compounding substance in the extract are made into a dry powder. As the drying method, vacuum freeze-drying is the most efficient, but a spray dryer, hot air drying or hot air drying, vacuum drying, spray drying, or other drying means may be used.

  Next, in the S12 packaging stage, the dry powder is weighed and stored in a package by a predetermined amount.

  The form of the package may be stored and sealed in a gas-filled package as it is in a fine powder form, but it can be processed into any of granular, tablet, capsule, or block shapes for portability and ease of handling. It is good also as a package of a predetermined amount.

  FIG. 2 shows a dry powder packaging form of the birch extract, (a) is a granular dry extract sheet-shaped package, and (b) is a stick-shaped package.

  By adopting such a packaging form, it is easy to carry and can be taken anywhere and taken as daily habits such as immune enhancement. Moreover, it can melt | dissolve with water which can be obtained anywhere by setting it as a fine powder or a granular form.

The flowchart which shows the dry-powder manufacturing method of the birch salmon extract of this invention. The form of the dry powder packaging of the birch extract of the present invention is shown, (a) is a sheet-shaped package of granular dry extract, (b) is a stick-shaped package.

Explanation of symbols

1 Bamboo shoot bamboo extract granules 10 Sheet-shaped package 20 Stick-shaped package

Claims (8)

  The active ingredient cleaning stage to clean and wash the deposits on the surface of the birch moss, the active ingredient drying stage to dry naturally, the active ingredient crushing stage to break down the active ingredient to extract extract, An extraction preparation stage in which strips are immersed in extraction water for a predetermined time, a boiling stage for boiling for extract extraction, a hot water roasting stage for extracting extract components by boiling for a predetermined time after boiling, and a cooling stage for natural cooling for a predetermined time A filtration step of the extract, a shaping material blending step in which a predetermined amount of a shaping substance is mixed in the extract and the extract component is included or adsorbed in the shaping material, a concentration step in which the extract is concentrated, and a concentration A dry powder production method for birch salmon extract, comprising: a drying step of drying the extracted extract to powderize the extract; and a packaging step of storing the dry powder in a predetermined amount in a package.   2. The dry powder manufacturing method of birch salmon extract according to claim 1, wherein the excipient is one or more substances selected from polysaccharides, oligosaccharides, and hydrolysates thereof.   The method for producing a dry powder of birch salmon extract according to claim 1 or 2, wherein the shaping substance contains at least dextrins.   The method for producing a dry powder of birch salmon extract according to claim 1 or 2, wherein the concentration step is performed by any one of vacuum concentration, freeze concentration, reverse osmotic pressure concentration, or a combination thereof.   The method for producing a dry powder of birch extract of any one of claims 1 to 3, wherein the drying step is performed by hot air drying, vacuum drying, spray drying, freeze vacuum drying, or a combination thereof.   5. The packaging step according to claim 1, wherein in the packaging step, the dry powder is processed into a fine powder, granule, tablet, capsule, or block, and then stored in the gas-sealed package. A dry powder production method of the birch extract of A. niger.   One or more kinds of substances selected from polysaccharides, oligosaccharides, and hydrolysates thereof are added to the birch extract as an excipient and stabilized by inclusion or adsorption of the extract component into the excipient. A dried powder of birch salmon extract characterized by the above.   The dry powder of birch salmon extract according to claim 7, wherein at least dextrins are blended as the shaping substance, and the birch extract is included in a dextrin cyclic structure.

Images