JP2008206479A - Phytochemical extracting method and phytochemical extract obtained by this method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To achieve the effective extraction of phytochemical from plants such as vegetables and fruits and manufacture of phytochemical extracts and phytochemical powder. <P>SOLUTION: The invention is equipped with the cutting process for decomposing or destroying cellulose of plants or cutting plants by conducting enzyme treatment which makes the addition of an enzyme which decomposes cellulose and/or ultrasonic processing which makes exposure to ultrasonic waves, a simmering process for simmering plants cut by the cutting process in an aqueous medium, freezing process for freezing the plants simmered by the simmering process in the presence of the aqueous medium, and the thawing process for thawing the plants frozen by the freezing process. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a phytochemical extract extraction method for extracting a phytochemical extract from a plant body by decomposing or destroying cellulose in plant cells, a phytochemical extract obtained by the method, a phytochemical powder, and a food and drink containing the phytochemical extract powder Related to things.

  In general, “cancer cells” are considered to be “cells that lose growth control and proliferate indefinitely”. However, research on cancer has progressed, and what has recently been understood is that “cancer cells” are not simply “proliferating cells”, but “cells that do not die when proliferated”, that is, “cell death”. This is the fact that “the cells that have acquired the mechanism to escape apoptosis” are “cancer”. Therefore, because it has a mechanism that does not die, "cancer" resists various treatments.

  Our body is made up of about 60 trillion cells. And about 1 trillion cells die every day, and the same number of cells are newly created by cell division. Of these 1 trillion new cells, about 5000 to 6000 unsuccessful cells are born, which are considered to be cancer cells. Therefore, there should always be many “cancer buds” in our bodies.

  But in many cases we don't get cancer. This is because “immune cells” in our bodies kill cancer cells one after another and pick up the cancer in “small buds.” In other words, Since the "immune system" patrols every corner of the body and kills "cancer cells", it means that cancer does not develop.

  There are roughly three types of immune cells, granulocytes and macrophages. Granulocytes have granules in their cells and attack external enemies such as bacteria with active oxygen during infections. Macrophages, also called “phagocytic cells”, eat and process invading pathogens. Lymphocytes are special units that attack specific pathogens and cancer cells. These granulocytes, macrophages, and lymphocytes are also called leukocytes and move through the blood vessels and lymph vessels to work throughout the body.

  It became clear that immunity declined for various reasons when it became cancer. Based on the results of epidemiological studies, more than one-third of cancer causes are thought to come from diet. However, on the other hand, it has also become clear that plant foods such as vegetables and fruits that are eaten everyday contain substances that are effective in preventing cancer.

  Research on food and health is advancing in the United States, and a national project for cancer prevention, the Designer Foods Project, started in 1990. This is a project started by the National Cancer Institute in the United States with the hypothesis that cancer can be prevented by diet. Researchers from various fields participated from all over the world, This is a selection of whether or not sex foods are highly likely to prevent cancer. We collected a huge amount of epidemiological survey data, picked up about 40 kinds of foods and food ingredients effective in cancer prevention, and created a pyramid-shaped figure (designer foods list) according to their importance.

  As a result, it became clear that vegetables taken in daily eating habits such as carrots, cabbage, celery, and onions have the potential to prevent cancer. In general, green vegetables tend to be considered to be healthier than light-colored vegetables, but light-colored vegetables have been shown to have a strong cancer-preventing effect. Furthermore, it has been clarified that foods located at the top contain antioxidant components and prevent cancer by preventing DNA (gene) damage caused by active oxygen. In addition to preventing cancer, the foods listed on this “Designer Foods List” have the effect of enhancing immunity and preventing lifestyle-related diseases. The top groups of Designer Foods are not green-green vegetables but light-colored vegetables such as garlic, cabbage, licorice, ginger and celery.

  “Antioxidation” is a function that suppresses oxidation and prevents the body from becoming rusted. It works to detoxify the poison of active oxygen. In the body, superoxide dismutase, catalase, and glutathione peroxidase detoxify active oxygen, but its antioxidant power declines with age, and its activity cannot keep up with the generation of active oxygen. Therefore, phytochemicals are thought to strengthen their functions. Phytochemicals have an excellent antioxidant action to detoxify the harmful effects of active oxygen and guard the body from active oxygen. Vitamins also have an antioxidant effect, so taking phytochemicals with vitamins is a double defense.

  “Phytochemicals” with antioxidant activity include polyphenols known to be contained in red wine, proanthocyanidins contained in cranberries, catechins contained in tea, lycopene contained in tomatoes, etc. It is said to have a stronger antioxidant effect than oxidized vitamins.

  It has also been found that “Phyto Chemical” removes active oxygen and enhances immunity. In addition, it has been discovered that it has an effect on cancer prevention by an antioxidant action and an action to enhance immunity. For example, phytochemicals are found to activate macrophages, one of the components of white blood cells, and sulfur compounds (colors, aromas, and bitterness in plants) that are abundant in liliaceae and cruciferous vegetables. Ingredients, a type of phytochemical), are attracting attention to protect immune cells from active oxygen. In addition, β-glucan from mushrooms, sulfur compounds from garlic and leeks, isothiocyanates such as cabbage, and eugenol from bananas increase the number of immune cells (= white blood cells and lymphocytes) and activate their functions.

  Thus, phytochemicals produced by plants such as vegetables and fruits are known to have strong antioxidant and anticancer effects, but phytochemicals are contained in cell membranes made of cellulose. There was a problem that it could not be digested. For this reason, there are still no foods or drinks prepared so that phytochemicals can be easily taken.

For example, a method of producing liquid food by high-pressure processing of vegetable or fruit juice obtained by squeezing vegetables or fruits with a squeezing machine (Patent Document 1), a method of freeze-drying vegetables or fruit juice (Patent Document 1) 2) Although freeze-dried food obtained by enzyme-treating finely pulverized vegetables and then freeze-drying (Patent Document 3) is known, a method for extracting phytochemicals from vegetables or fruits and phytochemical-containing foods Is not known.
Japanese Patent Laid-Open No. 11-9242 JP 2003-265150 A JP 2001-8614 A

  The present invention is intended to solve these problems, and an object of the present invention is to efficiently extract phytochemicals from plants such as vegetables and fruits and realize the manufacture of phytochemical extracts and phytochemical powders. It is what.

  As a result of intensive research to achieve the above object, the present inventor cuts plant bodies such as vegetables and fruits, boiled, freezes and thaws, enzymatically treats or ultrasonically treats cellulose of plant somatic cells. It is found that phytochemicals in plants are extracted into an aqueous medium and that phytochemical powder is obtained by drying the phytochemical extract thus obtained. The invention has been completed.

  That is, the present invention can be applied to an aqueous medium by decomposing or destroying cellulose in a plant body by subjecting the plant body to an enzyme treatment for adding an enzyme that degrades cellulose or an ultrasonic treatment for exposing the plant body to ultrasonic waves. A phytochemical extraction method including an extraction step of extracting a chemical is provided.

The present invention also includes a cutting step for cutting a plant body, a boiling step for boiling the plant body cut in the cutting step in an aqueous medium, and freezing the plant body boiled in the boiling step in the presence of an aqueous medium. There is provided a phytochemical extraction method comprising a freezing step and a thawing step for thawing the plant frozen in the freezing step.
By freezing the plant in the presence of an aqueous medium, countless ice crystals are formed inside the cell and in the cell membrane of the plant when the water freezes, so that the portion remains as a small hole when it melts. Thus, the plant body becomes sponge-like porous. Furthermore, it is expected that the cell membrane is destroyed because the water present in the plant cells expands by freezing. For this reason, when the frozen plant body is thawed, the phytochemical in the plant body cell is easily thawed and goes out of the cell together with liquid water, so that the extraction efficiency of the phytochemical increases.

  It is preferable that pulverizing the plant thawed in the thawing step is a phytochemical extraction method further including a pulverizing step. In the pulverization step, the plant body is pulverized and the cell membrane is further destroyed, so that the extraction efficiency of the phytochemical is increased and the concentration of the phytochemical extract is increased.

  A phytochemical extraction method comprising an enzyme treatment step of adding an enzyme to a plant body and / or an ultrasonic treatment step of subjecting the plant body to ultrasonic waves during the process from the cutting process to the cooling process or in parallel with the process. More preferably.

  The plant body is preferably a vegetable and / or fruit.

  The present invention provides a phytochemical extract obtained by the phytochemical extraction method. A phytochemical extract in which phytochemicals are concentrated can be provided by including a concentration step that increases the solid component content in the broth obtained in the simmering step.

  Furthermore, this invention provides the phytochemical powder manufacturing method including the process of adding 0.1-10 weight times of dextrin with respect to the amount of solid components in the said phytochemical extract, and obtaining a phytochemical powder. The phytochemical powder manufacturing method may further include a concentration step for increasing the solid component content in the broth obtained in the boiling step.

  Moreover, this invention provides the food / beverage products containing the phytochemical extract obtained from the said phytochemical extract or the said phytochemical extract.

  By extracting phytochemicals that have anticancer activity, immunity enhancing activity and antioxidant activity from plants such as vegetables and fruits, and further producing phytochemical powder from the extract (phytochemical extract), Can be easily and efficiently ingested in daily eating habits, reduce the incidence of cancer in the nation, and can be expected to prevent people's lifestyle-related diseases by enhancing the body's immunity and antioxidant effects.

Next, the contents of the present invention will be described in detail.
The present invention uses plants such as vegetables and fruits as raw materials. As vegetables, garlic, cabbage, broccoli, licorice, ginger, parsley, spinach, celery, carrot, pumpkin, celery, lettuce, perilla, leek, onion, pepper, pepper, tomato, bursnip, eggplant, broccoli, cauliflower, Brussels sprouts, soybeans, sesame, tea, lily, rape, turmeric, basil, tarragon, mint, oregano, cucumber, thyme, chives, rosemary, sage, mushrooms are preferred.

  Phytochemicals are components of color, aroma, pungent taste, and bitterness (functional ingredients) contained in fruits and vegetables, and it is thought that there are about 10,000 types of them. Currently, there are about 900 types found. “Phyto” means “plant” in Greek, and 90% of phytochemicals are contained in vegetable foods such as vegetables and fruits, and are mainly contained in plants. )is called. Phytochemicals are substances created by plants to protect themselves from UV damage and insects.

  Anti-cancer phytochemicals include "sulfur compounds" contained in light-colored vegetables, and isoflavones contained in soy have a female hormone-like action and are effective for breast cancer and prostate cancer. . In addition, lycopene, the red component of watermelon and tomato, has a prophylactic effect on prostate cancer and lung cancer, so if you want anticancer action, you can use light vegetables such as garlic, cabbage, licorice, ginger, celery, broccoli, tomato, Soy, sesame, tea, carrot, pumpkin, eggplant, bell pepper, bursnip, broccoli, cauliflower, brussels sprouts, turmeric, basil, tarragon, mint, oregano, cucumber, thyme, chives, rosemary, sage and mushrooms are preferred , Garlic, cabbage, licorice, ginger, celery, broccoli, tomato, soybean, sesame, tea, carrot and pumpkin are more preferred.

  As the fruit, kiwi, banana, grapefruit, mango, grape, orange, papaya, pineapple, apple, melon, fig, watermelon, pear, peach, blueberry, cantaloupe, lemon, citrus and cranberry are preferable.

  The order of most phytochemicals in fruits is kiwi, banana, grapefruit, mango, grape, orange, papaya, pineapple, apple, melon, fig, watermelon, pear, peach, kiwi, banana, grapefruit, mango, grape Orange is particularly preferred. In addition, in the activation of macrophages examined using tumor necrosis factor (TNF) that attacks tumors such as cancer, bananas, watermelons, grapes, pineapples, etc. are strongly activated. Grapes and pineapples are preferred. Furthermore, since the action of increasing the number of white blood cells in the mouse experiment was in the order of banana, apple and kiwi, banana, apple and kiwi are preferable from this viewpoint.

  According to the aspect I of the present invention, by decomposing or destroying cellulose in a plant body by applying an enzyme treatment for adding an enzyme that degrades cellulose to the plant body and / or ultrasonic treatment for exposing the plant body to ultrasonic waves. There is provided a phytochemical extraction method comprising an extraction step of extracting a phytochemical into an aqueous medium.

As the enzyme treatment in the phytochemical extraction method according to the present invention, for example, a cellulolytic enzyme is used. Specific examples include cellulase, β-glucosidase, hemicellulase, and pectinase. As conditions for the enzyme treatment, the temperature and pH are appropriately adjusted within a range where the enzyme is not inactivated.

  In the method for extracting phytochemicals according to the present invention, any ultrasonic device can be used as long as the device can soak the plant body with so-called ultrasonic waves (frequency of 20 kHz or higher). . The ultrasonic frequency is preferably 20 to 100 kHz. For example, an ultrasonic reaction device (SR40L type manufactured by Shinshin Sangyo Co., Ltd.) can be used. Therefore, it is preferable to extract phytochemicals in an aqueous medium by subjecting the plant body to ultrasonic treatment in which the plant body is immersed in an aqueous medium in an ultrasonic wave.

  According to the present invention, cellulose constituting the cell membrane of the plant body is decomposed by an enzyme and / or the cell membrane is destroyed by ultrasonic waves, whereby phytochemicals present in the cells in the plant body are contained in the aqueous medium. It can be easily extracted. As a result, a phytochemical extract with an increased content of phytochemicals in the aqueous medium can be obtained.

  According to another aspect of the present invention, a plant body is cut, the cut plant body is boiled in an aqueous medium, the boiled plant body and the aqueous medium are cooled, and the cooled plant body is There is provided a phytochemical extraction method in which an aqueous medium is frozen and then the frozen plant and the aqueous medium are thawed.

First, after washing plants such as vegetables and fruits, the plants are cut into a predetermined size.
The cutting step of cutting the plant body is a step of cutting the plant body, and includes a step of cutting with a knife or a slicer. By this cutting step, the plant body is cut into 1 to 10 cm, preferably 2 to 5 cm. There is a possibility that an adverse effect on phytochemicals may be caused by an increase in the contact area between the cut surface of the plant body cells to be cut finer than 1 cm and the air in the atmosphere. Specifically, the obtained phytochemical extract and phytochemical powder are deteriorated.

Next, the plant body cut in the boiling step is boiled in an aqueous medium.
As the simmering step, the jacket-type batch extractor that can control the temperature by supplying steam or water to the jacket is 0.1 to 10 times the weight of the pulverized plant and plant 1 The plant is boiled by adding 1 to 4 times by weight of the aqueous medium and heating it. The temperature in the extractor is 50 to 100 ° C, preferably 90 to 100 ° C. If a pressure extractor is used, it can be boiled even at a temperature of 100 ° C or higher. The cooking time varies depending on the temperature, but is, for example, 10 to 60 minutes.
If it stirs with a stirrer during the simmering step, the phytochemical can be extracted into the aqueous medium more efficiently.

Next, after cooling the boiled plant body and the aqueous medium in the cooling step, a freezing step of freezing the mixture of the cooled plant body and the aqueous medium in a freezer is performed.
The cooling may be natural cooling, but in order to shorten the time, it can be cooled by passing cooling water through the jacketed extractor. The freezing step is a step of freezing the plant containing water, and any temperature at which the plant freezes may be used. Specifically, −10 to −40 ° C. is preferable.

  After the plant body and the aqueous medium are sufficiently frozen in the freezing step, a thawing process for thawing the frozen plant body and the aqueous medium is performed. The thawing step can be performed by leaving it at room temperature, but in order to shorten the thawing time, it can be performed by, for example, putting it in a kettle and heating it. It is also possible to heat by microwave irradiation.

  It is preferable to repeat the freezing step and the thawing step a plurality of times. By repeating the freezing step and the thawing step a plurality of times, it is expected that the destruction of the cell membrane due to freezing and expansion of water in the cells is further promoted. As a result, the extraction efficiency of the phytochemical can be further increased, and the effect of further increasing the concentration of the phytochemical extract can be expected.

  In some cases, if necessary, the thawed plant body and the aqueous medium can be subjected to the boiling step again. This has the effect of further increasing the extraction rate of phytochemicals in the plant body into the aqueous medium.

Next, it grind | pulverizes in the grinding | pulverization process which grind | pulverizes the plant body thawed by the said thawing | decompression process, or the plant body boiled again as needed.
The pulverizing step is a step of pulverizing a plant in an aqueous medium, and a mill and / or a food processor or the like is used in addition to a mixer. When processing with a mixer, although it changes also with plant bodies, the objective will be achieved if it processes normally for about 10 seconds-10 minutes.
The mixture of the plant body and the aqueous medium can be pulverized as it is, or the separated plant body can be pulverized after solid-liquid separation with a comb or the like. In the latter case, it is necessary to mix the pulverized plant with an aqueous medium again in order to improve the extraction rate of phytochemicals.

  In addition, during or along with the steps from the cutting step to the cooling step, an enzyme treatment step of adding an enzyme to the plant body and / or an ultrasonic treatment step of exposing the plant body to ultrasonic waves is performed.

  In the enzyme treatment step, for example, cellulase is inactivated at 90 ° C., and therefore, when the boiling step is performed at a temperature of 90 to 100 ° C., it cannot be performed in parallel with the boiling step. Can be done later. In order to inactivate the enzyme after the enzyme treatment, the enzyme treatment is performed before the simmering process, that is, between the cutting process and the simmering process, and then simmered at 90 to 100 ° C., for example. The enzyme can be deactivated.

  About the ultrasonic treatment process, although the process of inactivating the enzyme in an enzyme treatment process is unnecessary, the process at the preferable temperature (90-100 degreeC) in a boiling process may not be able to be performed depending on the apparatus to be used, for example. In this case, it cannot be performed in parallel with the simmering process due to the mechanical characteristics of the ultrasonic processing apparatus.

Next, the plant body and the aqueous medium (phytochemical extract) containing phytochemical are separated.
As this method, for example, there is a method using a screen, a filter, a centrifuge, etc., but the separation method is not limited as long as the solid and the liquid are separated. Two or more solid-liquid separation methods can also be employed. For example, after separation with a screen, processing is performed with a centrifuge.

Next, the phytochemical extract extracted from the plant body is dried to obtain a phytochemical powder.
As this method, a hot air spray drying method, a fluidized bed drying method, a freeze drying method, or the like can be used. The hot air spray drying method and fluidized bed drying method can be dried in a short time, but the flavor unique to vegetables and fruits as raw materials is lowered. In this regard, the freeze-drying method takes a long time to dry, but has the advantage that the flavor of the raw material tends to remain in the dried product. Furthermore, it is excellent from the viewpoint of reducing dust in the phytochemical powder and making the shape easy.

  The freeze-dried product is pulverized by a mixer and formed into a powder or a particle shape having a certain particle size distribution. Alternatively, a freeze-dried product having a predetermined mold shape can be obtained by placing the extract in a mold and freezing and drying. In this case, if each mold contains an equivalent amount of an extraction liquid, it can be obtained as one lyophilized solid having a single dose.

  According to the method of the present invention, it is possible to efficiently extract and collect phytochemicals that have been edible in the form of cells that have not been extracted in the human body or that have been discarded as a residue such as juice production. Can do. Moreover, the phytochemical extract or phytochemical powder obtained by the present invention can be eaten or consumed as it is, or can be provided as a food or drink containing the phytochemical extract or phytochemical powder.

According to the other aspect of this invention, the concentration process which increases the solid content rate in a phytochemical extract is added before a drying process. As the concentration method, a normal heat concentration method, membrane concentration method, freeze concentration method, or the like can be used.
Concentrate to a solid content concentration of the concentrate to 10 to 60% by weight. In order to reduce the load of the drying process and to dry more efficiently, the concentration of the concentrate is preferably 20 to 50% by weight. The higher the concentration of the concentrated solution, the lower the heat load in the drying process, but if the concentration becomes too high, hot air spray drying cannot be operated due to the increase in the viscosity of the concentrated solution, and freeze drying is performed by lowering the freezing point of the concentrated solution. become unable.

Furthermore, according to another aspect of the present invention, dextrin is added 0.1 to 10 times by weight, preferably 1 to 5 times by weight, based on the amount of solid components in the phytochemical extract. When the concentration step described in the preceding paragraph is performed, it is preferably added to the concentrate. The concentration of the concentrated solution after addition of dextrin is 10 to 60% by weight, preferably 20 to 50% by weight.
As the dextrin, cyclodextrin (molecular weight 973), indigestible dextrin, cluster dextrin and the like can be used.
By adding dextrin, the shape of the phytochemical particles in the drying process can be made uniform, and the yield of the drying process can be increased. In addition, the appearance of the final product, which is a dried product, is improved, is easily dissolved in hot water, and has an effect of making the taste mild when eating and drinking.

  The phytochemical powder produced by the method of the present invention is easy to carry and can be easily eaten or consumed by adding hot water. Moreover, it can utilize, for example as powdered drinks, such as powdered vegetable soup, and a drink can be simply provided by pouring hot water, for example as instant soup, by putting the usage-amount in 1 pack.

  By taking the phytochemical extract or phytochemical powder according to the present invention on a daily basis, for example, before meals, it is possible to prevent cancer, increase immunity and antioxidant capacity in the body, and enhance health. is expected.

  Hereinafter, examples of the dry powder soup of the present invention will be described. However, the present invention is not limited by this example, and can be implemented with various modifications within the scope of the present invention. is there.

Example 1
Preparation of phytochemical powder After washing commercially available carrots, onions, cabbage, and pumpkins with water, each about 100g was cut to about 2 to 3cm with a knife, and about 1.6 liters (4 times the amount) of the cut vegetables. Water was added and the vegetables were boiled down to an average of 98 ° C. for 30 minutes.

  Next, the boiled vegetables and water were cooled to room temperature, and then frozen in a −30 ° C. freezer. After freezing all day and night, it was taken out from the freezer, crushed to an appropriate size with a hammer, then placed in a pan, heated and thawed.

  Thawed vegetables and water were put into a home mixer and the vegetables were crushed for about 3 minutes. The obtained pulverized slurry was placed in a 5000 ml polycentrifuge tube, centrifuged at 5000 g for 15 minutes, and about 1.5 liters of the supernatant extract was recovered.

  Take 5 cc of the collected supernatant extract, dry it at 90 ° C. for 5 hours in a laboratory hot air dryer, evaporate the moisture, then cool to room temperature and measure the weight to determine the solid content in the supernatant extract. Calculated. Two times the amount of dextrin (distributor: Health Mail order limited company, manufacturer: ASC Co., Ltd., product name: indigestible dextrin) was added to the solid weight obtained by calculation, and the mixture was well stirred and mixed. The resulting mixture was sterilized at a temperature of 80 ° C. for 30 minutes.

  The sterilized mixed solution was frozen in a freezer at −30 ° C. for about 16 hours, and then the frozen product was freeze-dried at room temperature at a vacuum of −72 cmHg. The obtained dried product was crushed with a mixer to obtain about 50 g of phytochemical-containing powder.

Effect of immunity / antioxidant action on humans A panel of 5 people was dissolved in 10g of phytochemical dried product obtained by the above method with hot water (about 120ml) for 2 weeks every day, just before breakfast and dinner, respectively. It was. Before and after taking the phytochemical powder (2 weeks), blood was collected from each panel, and the amounts of leukocytes, neutrophils, monocytes, lymphocytes and platelets in the blood were measured.

  As a subject, commercially available powdered soup (Manufacturer: Pokka Corporation, product name: Consomme of colorful vegetables cooked thoroughly) was drunk in a similar manner by five other panels. Blood was collected from each panel before and after drinking, and white blood cells, neutrophils, monocytes, lymphocytes, and platelets in the blood were measured.

  As can be seen from Table 1, the average value of the amount of leukocytes, neutrophils, monocytes, lymphocytes and platelets in the blood of 5 panels after drinking phytochemical-containing dry matter is the amount before drinking. Increased from the average value. Statistically, neutrophils and leukocytes increased significantly with a risk rate of 5% and 10%, respectively.

  On the other hand, as shown in Table 2, no significant difference was observed in the amounts of leukocytes, neutrophils, monocytes, lymphocytes and platelets in the blood before and after drinking in the commercially available powdered soup.

  Therefore, it can be said that the phytochemical-containing dried product according to the present invention increases the immunity and antioxidant action in the body because it increases leukocytes, neutrophils and the like in human blood by daily drinking.

  The present invention can be suitably used for extracting phytochemicals from plants such as vegetables and fruits, and for foods and drinks containing the extracted phytochemical extracts and their phytochemical powders.

Claims (11)

  Extraction process for extracting phytochemicals into an aqueous medium by degrading or destroying cellulose in the plant body by subjecting the plant body to enzyme treatment for adding an enzyme that degrades cellulose or ultrasonic treatment for exposing the plant body to ultrasonic waves A phytochemical extraction method comprising:   A cutting step for cutting the plant body, a boiling step for boiling the plant body cut in the cutting step in an aqueous medium, a freezing step for freezing the plant body boiled in the boiling step in the presence of an aqueous medium, A phytochemical extraction method comprising: a thawing step for thawing the plant frozen in the freezing step.   The phytochemical extraction method according to claim 2, further comprising a pulverizing step of pulverizing the plant body thawed in the thawing step.   4. The method includes an enzyme treatment step of adding an enzyme to a plant body and / or an ultrasonic treatment step of exposing the plant body to ultrasonic waves during or in parallel with the steps from the cutting step to the cooling step. The described phytochemical extraction method.   The phytochemical extraction method according to claim 1 or 2, wherein the plant is of vegetables and / or fruits.   Vegetables, garlic, cabbage, broccoli, licorice, ginger, parsley, spinach, celery, carrot, pumpkin, celery, lettuce, perilla, leek, onion, pepper, pepper, tomato, bursnip, eggplant, broccoli, cauliflower, Brussels sprouts 6. The fight according to claim 5, wherein the fight is selected from the group consisting of soybean, sesame, tea, lily, rape, turmeric, basil, tarragon, mint, oregano, cucumber, thyme, chives, rosemary, sage, and mushrooms. Chemical extraction method.   The fruit is selected from the group consisting of kiwi, banana, grapefruit, mango, grape, orange, papaya, pineapple, apple, melon, fig, watermelon, pear, peach, blueberry, muskmelon, lemon, citrus and cranberry The phytochemical extraction method according to claim 5.   A phytochemical extract obtained by the method according to claim 1 or 2.   The phytochemical extract powder manufacturing method including the process of adding 0.1-10 weight times of dextrin with respect to the amount of solid components in the phytochemical extract of Claim 8, and obtaining a phytochemical extract powder.   A phytochemical powder obtained from the phytochemical extract according to claim 8.   A food or drink comprising the phytochemical extract powder according to claim 10.