JP2009195217A5 - Highly storable acid cup-containing lotus cups that can be used by salt repellents, methods for producing the same, and medicinal compositions - Google Patents

Description

Lotus cup fruit or extract, which has been washed with an acidified solution, and then subjected to an immersion treatment step in a full-fledged acid solution, as an essential treatment step, Or, it relates to an acid solution-containing lotus cup product utilizing crushed material. In addition, the present application process relates to a lotus cup product with improved storability that can be provided to salt repellents without changing the taste as much as possible together with the sterilization effect.

When these lotus cup products were thawed and used, the juice and flesh jumped out, clinged to the fingers, the amount could not be determined, and only inconvenient to use. In addition, from the frozen product of this process, even if it is put on the acid solution treatment process of adding acid (described later) in this application, the thawed product after cryopreservation places importance on the shape of the fruit and the quick measurement operation The lack of proper cooking in Japan ended in failure. For example, the fruit of a lotus cup loses its fruit skin and collapses, and the lotus leaf, stem, and root portions have not yet been developed in the acid cup preservation of the lotus cup plant intended for the suppression of viable bacteria of the present application. In addition, the lotus fruit (fruit) of the salting treatment process previously filed by the applicant (patent application 2005-161969) is preserving and freezing resistant, but it is used, but the conventional method of preserving jam Much better but there were drawbacks. Since there is salt in the salt treatment process, not only the fruit but also the extract that processed it is used, but the salt is disturbed, and there are cases where it can not be used for other processed products and dishes. For example, Toka Lonicera caerulea juice, a source of some nice acidity to be applied to the apples, jelly, etc. without wordy is better not pre-salt from entering, it is often possible taste and refreshing. In addition, the use of salt repellents and those with kidney problems was limited. Here, the necessity to explore alternative solution applicant by extensive studies, found out increases that shelf stability with the addition of acid to the actual skin Lonicera caerulea. The acid solution treatment process was found from there. Therefore, there is no description indicating who also viewed the existing literature should refrain from application content, the acid solution containing Lonicera caerulea such product "with improved storage stability which can be provided to a person suffering from renal diseases and the like. In addition, the description of the acid cup treatment process and freezing treatment technique that does not rupture (decrease) the fruit of the cup that can be applied to cooking, and the plant body (leaves, stems, Root) is not used. The inventor who has passed through the acid solution treatment process originally found no significant itchiness, athlete's foot suppression effect (the action of the present invention), and various bacteria (virus) suppression through the acid solution treatment process, the acid solution treatment process We have found anti-MRSA (methicillin-resistant Staphylococcus aureus) and anti-VRE (vancomycin-resistant enterococci) against linoleic acid and linolenic acid from the preserved lotus cup product. At the same time, there is no description of the acid-solution-containing lotus cup products disclosed in the present application in which their functions (including injections) can be expressed in many ways.

In the text below, the leaves, stems and roots of the lotus cup are collectively referred to as the lotus cup plant, separately from the lotus fruit (fruit), and the lotus seed and the lotus plant are collectively distinguished from the lotus cup. Use the principle of expression standards. When including carrots (leaves), egoma, polyses, black currant, evening primrose, cannabis, etc., which are common in terms of containing linolenic acid and linoleic acid in addition to the hasp, havep cups, or hasp cups, or the present invention It is described below as an expression that includes the fruit, seed, and flower of a lotus cup, but this is a principle, so if details cannot be expressed, include the nearby material in the flow. ing. (Details about the class will be described later).
In addition, the step of pickling and washing the lotus cups with the acid solution of the present application and expelling bacteria and insects is the primary treatment step, and the product that has undergone the acidification step with the acid solution is the secondary treatment step and the product subjected to freezing treatment Is referred to as a tertiary treatment step, and a drying treatment step added thereto is referred to as a quaternary treatment step. Of course, as described in the claims, it can be performed if necessary except for the secondary processing step which is an essential step. Therefore, when all of the processing steps are not continuous processing, for example, even if it is described as a quaternary processing step, the primary processing step may be skipped to go to the secondary processing step and go through the tertiary processing step to the quaternary processing step. However, this means that the primary and tertiary processing steps are skipped and the secondary processing step moves to the quaternary processing step. Hascups have the same expressions and implications. The cups that have been pickled and washed with the acid solution of the present application to expel bacteria and insects are the primary treatment step, and the cups that have undergone the acidification step with the acid solution. In the present application, the fruit and seeds obtained by subjecting the seeds and seeds to the secondary treatment step and the freezing treatment are referred to as the tertiary treatment step, and the product obtained by adding the drying treatment step to the secondary treatment step is represented as the quaternary treatment step. In the case of a process product including primary, secondary, tertiary, and quaternary processing steps, it is not specified, and in principle the expression standard is the processing step of the present invention, the Hascup of the present invention, or the Hascups of the present invention. However, other than that, the meaning of the sentence is given literal meaning, and it is expressed appropriately according to the course of the sentence. The “processed product of the present invention”, unless otherwise specified, is a representation of a progress product that refers to the entire primary, secondary, tertiary and quaternary processing of the present invention described above, but the processing steps are not necessarily continuous. The case where the processing process is not performed is also included. I would like to make the expression standard in principle, including the meaning that it corresponds to one of the processing steps (the secondary processing step is necessarily performed because it is an essential step). However, there is a case where it is expressed appropriately by giving literal meaning in the sentence. In any case, the lotus cup (s) of the present invention is defined as being passed through a predetermined acid solution treatment step and will be described below.

In a society where the elderly are rapidly increasing, the population with high blood pressure and kidney disease is rapidly increasing. Under such circumstances, there has never been a good and effective preservation method for lotus seeds or lotus plants (leaves, stems, roots, seeds) that is suitable for salt repellents. With this background, as described above, in combination with the method for preserving lotus berries and lotus plants, the preservation method is utilized, and the taste is good and beautiful red colors (fruits) or plants are utilized. In addition to the use of, the development of the technology for utilizing the cup body and the fruit of the cup, which can be applied to various demands such as food and cosmetics, and the appearance of a product utilizing the cup that embodies the above problems has been demanded. In addition, there is a long-awaited expectation of health products due to an increase in diseases such as viruses and bacteria accompanying the decline in immune functions of humans, animals, livestock and the like. At present, there are many people who seek to cure diabetics and their reserves, obese children, slimming beauty, allergic skin diseases, heart diseases, kidney disorders, high blood pressure, etc., especially the intake of sugar and salt is restricted. Therefore, the absolute amount must be reduced and the situation is in a tense medical society. Therefore, it has been desired to develop a method for reducing the amount of sugar even if the absolute amount of sugar is small. Along with the health products mentioned above, there was a demand for a taste that could replace the sugar that reduces sugar, which is craving in the food industry. As a result of intensive research by the applicant, a certain taste is a mild and sour taste that can be changed to sugar, and preserves its preservative power as it is put on the table as it is, or It was the lotus cups of the present invention that could retain the ability, form (actual) and functionality that could be improved. From there, the preservation method of containing the acid solution of the present invention makes it possible to secure stable hashes, make hascup products and processed products, treatment processes taking health and functionality into account, and safe hascups that can be produced therefrom. Products and processed products were disclosed in this application.

The central taste of the Hascup is sour.
As for the “effect of vinegar”, the latest clinical trials have shown that taking one tablespoon of vinegar a day has the effect of lowering blood pressure. Hypertension on the order of 150 mmHG becomes 143 mmHG after 6 weeks and 141 mmHG after 8 weeks. In addition, it includes prevention of osteoporosis, lowering cholesterol, prevention of diabetes, and recovery from fatigue. Moreover, the following is assumed as a reason why a cooked product is considered delicious due to acid. By adding sourness to the food, when the brain determines the taste of the food, not only the acidity but also saltiness and flavor are enhanced. By adding vinegar, you can feel a greasy dish refreshingly. In this regard, when vinegar is added to a situation where water and oil are mixed, a chemical change occurs and the oil becomes smaller. When the oil particles become smaller, the sticky feeling on the tongue disappears, and the oil becomes refreshingly delicious. The effect of applying weak energy to the treatment process or process-treated product of the present invention can be clearly seen when salad oil is used as an index. In other words, the applicant's study also confirmed that the double bond of oil was cut by 1.5 percent. It became possible to change the taste with very little oil stickiness by irradiation in seconds. Furthermore, when the protein contained in meat, fish, and vegetables is acidified with vinegar, an enzyme called acidic protease that has been asleep in the protein is activated, and the protein is converted to an amino acid, which is an umami component. Therefore, the taste of meat and fish is increased or softened. For this reason, the fruit of the cup of the present invention or the plant body or product of the cup of the present invention is sandwiched between hamburgers, and after a certain period of time, it becomes soft and delicious. In the present invention, it is also important to have freezing resistance (so that the skin is not broken) by treating the fruit of the Hascup with an acid solution. Inventing the treatment process of the present invention, expanding the range of use as food in the lotus cups of the present invention, and having antibacterial and anti-itching effects (derived from lotus cups and acid solutions) in makeup and fabrics utilizing the lotus cups This is an invention for providing various processed products that are intended to be realized in a multifaceted manner. As a result of exploring new fields and conducting various researches, the present inventor has found a method of using the fruit of a cup or a cup of a lotus cup as the convenience of the production area and dissemination to society, and an acid solution using the same. Invented various kinds of lotus cup products and processed lotus cup products. Exemplifying the product of the present invention, the processed product of the present invention, including the processed acid product of the lotus fruit born from the above method (processed product pickled and pickled after the acid solution) and those subjected to the subsequent freezing process treatment Processed products that can be used by blending and using invention products made from process products are as follows. The following is a representative example. However, it is not limited to this. Specific examples of these formulations and further functionality of the Hascups will be described later.

Sake processed foods include liquor, dobukuroku (brown rice, sticky rice, brown rice, white rice, acne, Inacibi, starch, pearl barley, etc., which can be used alone or in any combination), shochu, beer (including non-alcoholic beer), Sake processed foods such as happoshu, whiskey, champagne and wine.

As dairy processed foods, ice cream (contains a wide range including pumpkin, red beans, spinach, squid ink, potato, strawberry, etc.) Popsicle (pumpkin, red beans, spinach, squid ink, potato) Lactic acid beverages, milk mixed fruit juice beverages, chocolate, pie confectionery, milk tofu, cheese and other milk processed foods (including sorbets and lacto ice not containing milk).

Processed fish meats include seasoned Genghis Khan, sliced pork, deer, crab, lobster and other animal meats, birds, chicken, fish and pork, salted fish, sashimi, pickled squid, squid surimi and fish surimi foods, Changchian grilled food (fish And other processed fish foods, including baked vegetables and vegetables in an iron pan and eat with sauce).

Chinese food and vinegared processed foods include vinegar octopus, vinegar, rice sushi, namas, mozuku, ginnan grass, pickles (including pickles that are not vinegared) marinated, mentaiko, fried rice, pickles such as pickles, Chinese food And processed foods pickled in vinegar.

Beverages and processed soybean products include beverage foods such as alcoholic beverages, lactic acid beverages, carbonated beverages, herbal beverages, rose beverages, and soy processed foods such as tofu, soy milk, natto, and miso.

Examples of seasoned processed foods include seasoned processed foods such as dressings, ketchup, lotus cup ketchup, lotus cup dressing, mayonnaise (all mayonnaises that are not bound by the quality of ingredients such as tuna mayonnaise) sauces.

Examples of processed wheat foods include confectionery, gum, bread, campan, pocky confectionery, biscuits, castella, chilled ramen ramen, buckwheat, cold wheat, croquette, potatoes, tempura, udon, and other processed wheat products.

Starch-processed foods include starch-squeezed dishes, kamaboko (with crabs, scallops, asparagus, shrimp, hockey, etc., but are not limited by the material shape and are within the scope of this application), confectionery, etc. Of processed starch.

Canned processed foods include canned honey fruit cans, fruit cans (pine, mandarin, apricot, plum, peach, loquat, budo, salambo, pear, raisins, apples, berries), etc. , Salmon can, hokki can, Yamato boiled can, tuna can, venison can, horse can, potato salad can, asparagus can, Oden can, chicken (including skewers) beef can, curry can, rice can (white rice, red rice) Canned processed foods such as canned lamb cans, sawed cans, bread cans (containing bread), juice cans, tea cans, mineral water cans, wine cans, etc.

Processed foods and dishes including cheese dishes include gummy (including gummy-like foods using konjac), agar-processed foods such as jelly, jelly confectionery, and yokan, instant udon soup, ramen soup, pasty ramen soup, yakisoba sauce , Genghis Khan Sauce, Yakiniku Sauce, Worcester Sauce, Spaghetti Sauce, French Dressing, Soy Sauce, Korean Pickled Solution, Mayonnaise, Gyoza, Corned Beef, Hamburger, Fukujinzuke, Powdered Soup, Miso, Canned Concentrated Vegetable Soup, Yakisoba, Takoyaki, Jam Processed foods and dishes including salad, knot kelp, knot konjac, lard, butter, ham and sausage, oden, cheese and the like.

In particular, in the plant of the present invention of an acid product or a product that has undergone subsequent freezing treatment, such as an extract extract or a finely pulverized product (paste), which is used in combination with a lotus fruit or its extract, cosmetics (shampoo, rinse) , Lotion, lotion, cream, body lotion), detergent (washing detergent, vegetable and fruit washed), clothes (underwear, shoes, mufflers, handkerchiefs, and textures). Such use of the product of the present invention is described below.

Among these food groups, if an appropriate amount of the processed product of the present invention is used, for example, if it is a fruit of a lotus cup, beautiful red or scarlet pink food and cosmetics can be realized, and Daifuku is Daifuku. For example, when the fruit of the present invention or an extract thereof is contained in a white birch, it is beautiful and embodies the taifuku that tightens the taste and never gets tired. In addition, the fruit of the Haskup is salted with the taste and red beauty of the Haskup by adding the acid of the acid solution to the treatment process (by washing with the acid solution and passing through the full-scale acid solution treatment process). Compared with methods such as Japanese Patent Application No. 2005-161969), a cup product that has developed much better and is not reduced as much as possible has been completed.

The “liquid acid immersion effect” appears everywhere in the present application as described above. For example, it also appears in the component relationship of the present invention. In fact, the sourness of the Hascup alone does not reach the skin surface of the Hascup, so the shelf life is poor. The treatment step for adding acid is used to improve the taste of the present Hascup. To explain, the sourness of the Haskappa is mellow, as the acidity of the vinegar is reduced depending on the type of acid, after the primary treatment of acid addition, followed by the acidification step of the secondary treatment step. Can be. Also, as a contrivance, acetic acid (which may be used in this step) contains vinegar with a strong taste when it is put in the mouth. And feel the taste with reduced acid content. Brewing vinegars such as malic acid and brown rice vinegar are desirable. Next, fermenting the lotus seeds to make brewed vinegar is the best, with a rich taste. Since a mixture of a lotus cup plant and these vinegars can also be produced as a product of the treatment process, it becomes a flavorful cooking composition and a product with antibacterial properties (described later). In addition to fertilizers cultivated in the field, it was discovered that even if no fertilizer is applied, rice bran is used to harvest the fruit of a lotus cup that retains a mellow and sour taste. Rice bran is mixed with 100 kg to 500 kg per 10 ares in the soil in the cultivation and cultivation field in the spring. Or it makes top fertilizer (for example, 40%) from the inside and puts it into a lotus cup breeding ground. As a result, the sweetness and sourness increased and the lotus seeds increased, and it was found that the plants of the lotus cups were of good quality as well. As weak energy, enough to irradiate the acid in ZoKen light (Hokkaido Nayoro Nisshin 105 (Ltd.) salad melon), be irradiated to the product it becomes gentle acidity. As a result, it becomes delicious. In an actual on-site factory, it is necessary to properly use the processed product of the present invention so that the processed product of the present invention has a good taste and achieves the initial purpose of improving the storage stability.

The process of pickling vinegar in the secondary treatment process, as well as food and drink, with the SOD-like effect on items that come into contact with the skin, such as clothing and lotion using the product of the present invention (acid treatment or freezing treatment thereafter) With the synergistic effect of vinegar, lotus lignin, polyphenol, vitamin C, etc. supplied to the product, antibacterial activity, improvement of skin itchiness, and skin beautifying effect are achieved. In particular, it is recognized that when acetate binds to Hasphenol polyphenol and Hascap lignin, the antibacterial and antiviral effects are enhanced, and the linoleic acid and linolenic acid contained in the Hascup plants are vancomycin-resistant enterococci (VRE) and resistant yellow grapes. It has an inhibitory effect on cocci (MRSA). A test for evaluating antibacterial properties was carried out by the following method (by standard agar plate culture method). Test method: An appropriate amount of each sample is added to the sensitive disc medium to prepare an agar plate. The test bacteria liquid strains on the flat plate (10 adjusted to ⁶ / ml) were inoculated 25 ml, After incubation for 48 hours at 37 ° C., to confirm the presence or absence of growth of the respective bacteria.

In our experiments, the minimum inhibitory concentration (MIC) of vancomycin-resistant enterococci (VRE) and resistant S. aureus (MRSA) is 0.0145 to 0.114 percent, and 0.0067 to 0. 0.145 percent (S. aureus is 0.0075 percent). For linolenic acid, the minimum inhibitory concentration (MIC) for vancomycin-resistant enterococci (VRE) is 0.0313 to 0.0525 percent and for resistant S. aureus (MRSA) is 0.0067 to 0.0212 percent. . The results are dozens of strains and stocks collected at each resistant hospital. In particular, vancomycin-resistant enterococci (VRE) are important discoveries because they are said to have no action when they are affected by these resistant bacteria. Since the effect is confirmed when a substance containing this substance is drunk or infiltrated into a cloth, an injection is possible when unnecessary substances such as ash are removed or reduced. Also, it should be included in underwear, sheets, socks (also good for athlete's foot), etc., by glue or dipping. In addition to the above functions, functional preservation plants with high SOD-like activity (such as lotus cups and carrot leaves) have experienced and recognized therapeutic effects such as atopic dermatitis, allergic rhinitis, and hay fever. Carrot leaves and extracts can be added to the inventing process and mixed to create a process containing acetate, which can be used to make the product. The carrot leaves contain linoleic acid and linolenic acid, similar to the Hascup. Therefore, other than the materials of the present application, those having substances contained in linoleic acid or linolenic acid are recognized as equivalents when they are put into the present application or its process (details will be described later). Although it is better to have SOD-like activity, it is not always necessary for the suppression of vancomycin-resistant enterococci (VRE) and methicillin-resistant Staphylococcus aureus (MRSA).

There is a movement in the medical community against vancomycin-resistant enterococci (VRE). If you describe the efforts of the United States as a representative, the fear of the site is transmitted to the back. Extract and report from these reports. The details of the current situation in a tense world are taken on a page and the importance of the present invention is described.

For that, there is an experiment that added the weak energy of the applicant. When 10 TCD AIDS virus (HIV-I) was used to measure the minimum inhibitory activity, the weakly energized group tested the minimum growth inhibitor (lignin-like substance) in a 2-fold dilution series test system. For example, in the weak energy irradiation zone, even if the amount of the input material in a certain well is about half, the well that showed 100% deterrent effect appeared. This is a weak energy, the cells are activated, the ability to respond to changes in the external is or exert, also fine of thrown-in material is inferred to be due to promoted. Similarly, increasing the primary process and the secondary process HIV inhibiting effect than water super acidic water is also an untreated electrolytic water is also usable in the process of the present application, the amount of input material at a well However, even if it was about half, it showed a 100% deterrent effect. That is, the action of the anti-AIDS virus can be enhanced by the weak energy administration even if the amount of the substance is small.

For these reasons, a natural antibacterial agent, antiviral agent, and antiseptic agent (including the permeability of acid bacteria to the cell membrane) have at least three faces. Lignin sulfonic acid sodium salt acetate smells acetic acid. No toxicity was seen in human cytotoxicity tests, and in chicken administration experiments (2.8 years after mixing in food), it was confirmed that it was highly safe with lignin sulfonic acid. It is a safe material that has a functional function in injections. Similarly, although described later, linoleic acid and linolenic acid are safe antibacterial and antiseptic compositions.

In other words, the aim is to produce a highly useful product that retains the effect of acetate ions, retains the cup, and is combined with the components of the cup. In addition, the material products of the anti-MRSA and anti-VRE component-containing (linoleic acid and linolenic acid) Hascups are placed in the process of the present invention to produce a product having preservation properties, and linoleic acid, which is a medicinal product, and When this process is applied to the material of the lotus cup containing linolenic acid, the lotus cup product of the present application is also obtained.

The present invention enables the use of a lotus cup to be used by a salt repellent who avoids the salt due to kidney or hypertension, and also develops a storage method and ease of use of the lotus seed or the lotus plant. There is. At the same time, it contributes to the improvement of taste and health, has the function of “not reducing the preservation and taste as much as possible”, and is also to develop a technique for improving workability. In addition, as a product in general (described below) made by using the inventive product made from this process, it has a healthy and anti-oxidant and antibacterial action as a function of the Hascups, and has a healthy cup. The object is to create a product that has a good taste and a beautiful appearance (utilizing the pigments of the Hascup) to maintain and improve eyesight, or is gentle to the skin.

As mentioned earlier, the fruit of the lotus cup begins to ferment as it is after harvesting, and if it is frozen as it is, the flesh ruptures due to the expansion of the moisture of the pulp, as described above, and the skin peels. It ’s not easy to use. There is a problem of improving taste and preserving at the same time because the jam is uncomfortable. Therefore, as a result of various studies over a long period of time, the present inventors produce various products by utilizing the technical process product (later, the process product) consisting of (a), (b) and (c) described below. ) Was developed.
(A) After harvesting the fruit of a lotus cup or a lotus plant, it is immediately immersed in a thin acid solution (around pH 4.5) in a raw state to remove insects and bacteria (referred to as a primary treatment step). (B) Thereafter, the acid is added with an acid containing acetate ions, and the treatment process proceeds (acid solution) through an acid solution immersion treatment step (secondary treatment step, which is an essential step in the present application) for a certain time. Various seasonings and dashi may be added as seasonings during soaking). As well as preservability and taste (and medicinal effects), (c) means for freezing (referred to as tertiary treatment step) is added as necessary. This provides long-term storage, prevents rupture of the pulp, eliminates stickiness in use, improves workability, and creates a process that contributes to a wide range of taste adaptation and physiological activity simultaneously. (D) Further, a drying process (referred to as a quaternary process) can be performed in order to reduce the weight of the lotus cup product or to achieve the purpose of storing the shape at room temperature for a long period of time or pulverization. Typical examples of the drying process are superheated drying and vacuum freeze drying. It is not limited to this. Through such a process, high-quality preservation of raw materials was easily performed. It became the basis for realizing the various processed cup products described later. At the same time, we will talk about the temperature range that enhances storage stability. As a special case of the temperature range, if the storage temperature range is from 0 ° C to -2 ° C, the storage temperature is high without being frozen and is good (the storage property is shorter but the storage property is shorter than freezing), but the temperature is not frozen. Since it is a belt, here it is incorporated into the invention as an equivalent of (b).

The collected lotus cup fruit (or the lotus cup plant makes a fine powder or extract) is removed from the waste, lightly washed with an acid solution, and then applied to a well-dissolved acid solution. Preferably, apple vinegar is used as the acid. Natural acids are desirable, but in the case of using chemical acids, the flavor will be better if a suitable amount of commercially available apple liquid is added to the acid liquid for a certain period of time with a baked apple. It does not interfere with the addition of chemical seasonings, kelp, bonito, shavings, various umami ingredients, kimchi, chili, sweeteners, and the like as flavors and seasonings to the acid solution. As for sweetness, rock sugar is desirable, followed by trehalose.

The actual use amount of the lotus cup of the present invention did not give a good taste to the above-mentioned food. One grain per 300g of sushi rice wasn't scooped, and 20 or more grains were used for harmony of taste. 2 to 26 grains (0.6 to 7.8 g) were good, and 10 to 15 grains (3.0 to 4.5 g) were regarded as appropriate amounts. And here again, it is regarded as a characteristic sushi that demonstrates its antioxidant power. The processed product of the cup of the present invention of acidified product must be stored refrigerated and eaten as soon as possible, but it can be eaten as a snack or snack for people who want to refrain from salt. The popular zone is broader than the conventional product (salt storage). The best is based on the evaluation of 20 people, the freshness of the cup of freshly brewed cup is 1kg of the cup of freshly added 4.5kg of acidified solution, but the sourness of the husk made from the secondary treatment process. The result was that all 30 people had the best taste. The product of the present invention after storage (tertiary product) can be frozen. It is also possible to put the fruit of the lotus cup of the present invention in a rice ball or sushi. For example, when frozen rice balls with a lotus cup are taken out of the freezer as they are and heated in a range, it has been found from various research results that they can be eaten without losing their taste. In addition, it has been found that, in order to put into a cooked rice product, it is easy to use if it is used as it is after processing the fruit of the cup of the present invention. In this way, it was confirmed as a result of experiments that it is practically usable as a food and is several steps higher than the conventional invention that goes through the process of salted products.

In addition, the beauty when eating is more beautiful than the conventional product, and the beauty is better than in the case of the salting process. This is because the color is generated because the lotus fruit contains the acid solution. Therefore, since the lotus cup-containing rice ball of the present invention contains the proper amount of the present invention product of the lotus cup at the center of the rice ball, other foods such as rice balls with shrimp, rice balls with kumbu, rice balls with mentaiko, tuna mayonnaise, Compared to Umeboshi rice balls etc., when the Hascap pigment dissolves, it will ooze into the surrounding cooked rice, so the salting process of the previous disclosure may cause the skin to become slightly blackish, but the acid solution containing Hascup product of this application The fruit of the lotus cup is overwhelmingly beautiful and has good antioxidant capacity. (Same for use in combination with plants) Also, compared to traditional Maki Sushi, Baked Egg Iri Maki Sushi, Beni Ginger Giri Maki Sushi, etc. Since the object is dyed vermilion, it is also overwhelmingly beautiful compared to the previous invention of the salting process, and in addition, good antioxidant power is maintained. The same applies to sushi rice. In other words, salting can be performed when necessary, or no salting can be performed, which has significantly improved the merchantability.

As representative examples of the use of the present invention cups, a representative example is given centering on the cups. The lotus cup can also be mixed into rice balls and sushi. Can also be used for frozen desserts. For example, as a representative of frozen desserts, there are lact ice cream, ice cream, popsicles and the like. Lact ice cream has a non-fat solid content of 8.0% egg yolk fat content of 0.5%, but is not limited to mainly sugar (sugar, starch syrup, glucose, fructose, liquid sugar) vegetable fat (palm oil, Coconut oil), dairy products, egg yolk, salt, fragrance, and stabilizer (cellulose) anato pigment are often blended. These liquids are filled in ice cream containers with a filling machine as usual by introducing air and cooling and freezing. Mixing 9 to 25 grains (2.7 to 7.5 g) of the fruit cup of the present invention (or an extract of the same amount of acidified fruit) in 200 ml of this liquid is preferable. But the amount is not limited to this. In addition, an extract extracted from the plant of the present invention may be used. In this case, the fruit of the lotus cup is preferably soured, but the fruit that is not soured may also be used from the harmony of taste with other seasonings. The actual amount of the lotus cup of the present invention is preferably 9 to 25 grains (2.7 to 7.5 g), but it is necessary to consider it from the taste of the mixed seasoning liquid and the local acidity.

There is a strawberry Daifuku. This is classified as lactice. Strawberry juice and pulp 15%, non-fat solid content 70% milk fat content 2.0%, vegetable fat content 4.0%, but not limited to, but mainly strawberry sweets (including eggs) strawberry jam , Dairy products, sugar, vegetable fat, starch syrup, isomerized liquid sugar, emulsifier, stabilizer (thickening polysaccharide) flavor, acidulant, calcium lactate, coloring (vegetable pigment, red yeast rice) 50ml x 2 , whereas, the use of real or its extract Lonicera caerulea of the present invention, the red colorant is not required, the center of the plan to the actual product of the present invention of Lonicera caerulea to this liquid combination 50 ml, frozen solidified Add 2 to 5 capsules (0.6 to 1.5g) to taste beautifully. In this case, the product of the present invention may be jammed, or an appropriate amount of the fruit of the present invention or plant extract may be blended and injected. Since the vermilion is more intense than the case of using a salted lotus cup, the lotion of the present invention can be reduced.

I will talk about ice cream. This is served with strawberry juice with 8.0% nonfat solids and 8.0% milk fat. Raw material name, dairy product, semi-chocolate, strawberry juice, syrup, sugar, emulsifier, stabilizer (thickening polysaccharide) flavor, acidulant, vegetable color (soybeans are included as part of the raw material) 10ml x 6 ice cream Then, it is not necessary to delete the strawberry juice per 10 ml of this ice cream solution, or 0.5 to 1 (0.15 to 0.3 g) of the fruit of the lotus cup of the present invention. Good thing is accepted if you put. Moreover, since the pigment of the present invention is contained, it can be used in combination or the vegetable pigment can be removed. Depending on the production line, it is conceivable that the contents may be held in the manufactured food without having to keep the original prototype of the lotus cup of the present invention by mechanization. In that case, the fruit of the lotus cup of the present invention may be crushed with a mixer or the like (dissolved or frozen), or may be used in combination with the lotus plant of the present invention. By blending the processed product of the present invention, it is possible to reduce the proportion of the pigment in the ice cream mix with the “coloring effect”.

I will talk about sweets that use the fruit of the cup of the present invention. For example, peach jelly generally uses sugar (sugar, isomerized sugar, starch syrup, glucose), peach juice, dextrin, gelling agent (thickening polysaccharide), acidulant, cellulose, flavor, and emulsifier. However, when 4 to 9 grains (1.2 to 2.7 g) of the fruit cups of the present invention were added to this, the color and flavor became delicious, and the color was improved. As disclosed in the above examples, when the jelly is made into a jelly in accordance with a general method, 4 to 9 seeds (1.2 to 2) of the fruit of the present invention are obtained for 130 g of the finished product. 7 g) was an appropriate amount, and a beautiful red pigment was expressed from the fruit of the salt cups. Taste is also good. In this case, not only the fruit cup of the product of the present invention but also the fruit extract and crushed particles of the product of the present invention can be added, and the appropriate extract of the plant body of the product of the present invention has been refined. It is recognized that the material can be used together with a material such as paste. The fruit of a lotus cup that does not require salt is an invention that is easy to use and well evolved, especially for jelly and beverages, because it can be flexibly seasoned. The main items are described below by piping up.

Talk about yogurt. When adding about 25 (7.5 g) of the fruit of the present invention per 200 g of yogurt, yogurt is dyed in a beautiful pink color and the taste is sour and tasty. It is fine. In this case, not only the fruit grain of the present invention but also the fruit of the present invention, its extract and crushed grains can be added, and the plant body of the present invention can be put into an appropriate form (extracted extract, fine paste) Etc.).

Talk about the cake. A decoration cake with a diameter of about 20 Cm is beautiful when about 30 (9 g) of the fruit of the present invention is placed on the surface, and the sourness is pleasantly harmonized with the rear mouth. When the lotus berries of the present invention and the extract thereof are mixed with the cream on the surface, a beautiful and healthy cake is produced. The amount of the product of the present invention may be appropriately adjusted according to preference. For short cakes, use 6 cups (1.8 g) of the lotus berries of the present invention as decorations, and if necessary, extract the plant body of the present invention in an appropriate form (extracted extract, paste), sponge When mixed in (confectionery), a beautiful and healthy sour cupcake with a sour taste can be made.

All usage amounts of this application statement (specification) are in principle and not limited to examples. In addition, for example, the types exemplified as processed wheat products are widely interpreted not only as their category but also as processed products using wheat, so the claim is also applicable to udon, cold wheat, spaghetti and rice cake. Make it belong. Moreover, about the squid pickled squid described from now on, even if it says that it will be put on the upper part of a squid, it mix | blends with another material in the belly of a squid, it is regarded as a viewpoint of what is called an equivalent, and it is interpreted as entering into this claim. The fruit cup of the product of the present invention is brighter and brighter than the salted processed product of the conventional invention, and can be added appropriately when using salt, which is convenient when making products and dishes.

Learn about vinegared squid. Place the fruit of the present invention on top of 100 g of vinegared squid packed in packs so that it can be seen from the top about 5 grains (1.5 g), it looks beautiful, and the lotion of the present invention is added to the seasoning liquid of the manufacturing process. It has the effect of increasing the value of the product through color effects by putting the fruit into the squid that is red from the fruit. Pickles and pickled, even in the few grains loaded winding pickled fruit of Lonicera caerulea the sliced radish applicable plants extract like the real and the invention of Lonicera caerulea of the present invention. The fruit of the present invention is, for example (but not limited to), pickled products per 200 g (solution + solid) of pickles, and the fruit of the present invention has about 7 to 15 grains (2.1 to 4.5 g), It is recommended to add 2 to 7 percent of the soaked pickles per weight of the pickled ingredients + pickling aids. The potatoes can be dried as appropriate, or can be pickled in the same manner as the radish heavy (or extract) of the present invention (or extract) as it is (but not limited to this), and then pickled with a beautiful reddish purple hue. The plant of the present invention can also be added in combination with light pickles and swallows. The Hascup grain of the present invention that has undergone an acidification step, when used with an acid containing acetate ions, brings out a refreshing feeling and flavor when used as a snack for sake in daily life such as oily meat. Moreover, since it is suitable for the after-meal reconstitution of spaghetti dishes and Chinese dishes with a lot of oil, it was recognized that it is good for garnishing and blending various Chinese dishes with a lot of oil. Note that the plant of the present invention can also be extracted as a functional health extract and used alone, in combination with other substances, or in combination with fruits. Also, the extract can be used in curry dishes, sherbets, lotions and the like in combination with the fruit of the present invention, in combination with other medicinal ingredients, or alone.

Learn about natto. Add 6 berries (1.8g) of the present invention to 20g of normal natto and mix with the bonito soup with the attached bonito soup. You can make a good lotus cup natto. When natto is made in the natto manufacturing process and put in a pack (before ripening of natto), when the lotus fruit of the present invention is placed on the surface of natto and commercialized, the cup is visible to the customer and tastes Because it comes with it, it is delicious to mix with the attached natto soup, and it is recognized that it will build a new market where natto is used as a snack. Hascup natto. Product value goes up. If you put it in soy milk made from soybeans, you will get a healthy pink lotus cup tofu with a lot of tofu. The utilization for Trollo is also beautiful.

Learn about miso mixed with lotus cup. A common sweet potato is (but not limited to) soy, rice, salt, yeast extract, and alcoholic beverages. When aging and filling, the product of the present invention may be mixed in an amount of about 1 to 3.5 percent based on the weight of miso. The lotus seed and plant extract of the present invention combined with the salt concentration of the miso at this time, or a fine powder or paste can be mixed. The amount of miso added may be adjusted according to taste and intended use. The plant body of this invention and the ketchup containing a lotus cup can also be performed.

As described above, the basic form of the present invention is based on the results of various studies. After harvesting the fruit of a lotus cup or lotus plant, the garbage is treated hygienically, such as by removing dust, and immediately washed with an acid solution. (Primary treatment step) and then stored on the acid solution treatment step (secondary treatment step, essential step), or frozen after a certain time of acid solution treatment (third treatment step) and stored in a frozen state. Thereafter, the invention can be used. In some cases, after this, the secondary treatment step or the tertiary treatment step may be followed by a drying step (quaternary treatment step), which is the whole aspect of the treatment step of the present invention. Since the drying after the tertiary treatment step is after freezing, freeze-drying is preferable (but not limited). If it is after the primary treatment step or the secondary treatment step, heat drying is also considered. However, since the quality of the freeze-drying of the cup of the present invention is maintained, it is desirable to incorporate it. In this way, the idea of this reversal of processing the freezing treatment after the acid solution treatment of the Hascup that could not be thought of until now opened the way to the realization of this production method and the above-mentioned applied products. is there. The development of this technology has realized a method for processing and preserving the Hascups of natural products that are vegetated in cold regions, which are said to be unexplored, and have pharmacological activity, and a wide range of ways to make food. It opened the way for the abandoned plants to be used. When we look at the future of health-consciousness, including the use of not only the Hascup food but also its plant body, the Hascup product of the present invention leads to a reduction in carbon dioxide, along with the craving for healthy life, and to a unique texture and environment. It is useful as a gentle product, and the treatment process of the present application is an invention that has brought the gospel to those involved in countermeasures against resistant bacteria such as salt repellents and antibiotics without having a preservative effect at the same time as sterilization.

The role of the present invention is to keep the skin of the Hascup well, so that the transportation system (the fruit does not break during transportation, it does not rot), the division during use, and the mixing into the material is a good feature of the Hascup. Although it is also done in high quality without dropping, it can be used by crushing or mixing the lotus fruit extract of the present invention by looking at the anthocyanin color tone derived from the fruit when necessary. I can do it. In this way, the shape of the material produced from the invention process can be flexibly used, so that the cooking range, which was the subject of the present application, was obtained, and the range of use was widened. Physiological effects are also provided with an acne improving effect due to sterilization by adjusting to a itch control effect or weak acidity. In this way, it became a convenient invention. In addition to the fruit (fruits) of the Hascup, the Hascups of the present application have made good use of the whole and have produced a wide variety of products. In particular, the invention has established a useful industry by creating small fruit trees on rough farmland. It can be said that there is.

The implementation method was also disclosed in the preamble, but when supplemented below, a processed product of a lotus cups after pickling with a so-called acid solution (secondary treatment step) acidified with a salt containing acetate ions (secondary or plant containing seeds) The body is stored in the refrigerator as it is when used up for a short period of time, and the freezing process is better for long-term storage, and then enters the freezing process (tertiary process). The basic procedure is as follows: After washing with the acid treatment solution in the primary treatment step shown above, the Hascup is immersed in a full-scale acid solution (called secondary treatment in the present invention). A fruit or a lotus cup plant) is placed on a container (flat plate) and allowed to encounter a freezing temperature. The container (referred to as tertiary treatment in the present invention) may be a stainless steel container having a depth of about 3 Cm. If there are shelves in the freezer, and the lotus fruit after acid solution treatment is packed in a container and placed on the shelves, the cold air is evenly distributed in the cabinet. Stainless steel with good thermal conductivity is suitable for the container, but it is not limited to this. The freezing temperature is preferably −25 ° C. to −70 ° C., and preferably frozen at 40 ° C. or higher. Usually freezing is completed overnight. An instant freezer may be used. After that, it is convenient to divide the freezing result grains and plant frozen materials, which are tertiary products of lotus cups, into plastic bags etc. in small quantities and quantities as needed for daily work. is there. In this way, the minimum amount required can be removed from the freezer when necessary. The above-mentioned rice balls and sushi use this processed frozen lotus cup (return to room temperature in some cases). As described above, the fruit of the cup of the tertiary treatment process of the present invention may be placed on the chilled ramen in the summer in a frozen state. It can also be sandwiched between hamburgers and bread and baked with meat, minced meat, fish and sliced tomatoes. Similarly, it can be frozen or baked in bread, regardless of whether it is frozen or thawed. If you put it in a white candy wrapped in a wheat-derived dough, it will add a refreshing flavor to the flavor. In addition, the product value is improved because the Aya is put in the birch. Similarly, if you put it in rice cake dough or Daifuku rice cake, the flavor will be tightened. Even in the potato croquette or in the center, it will collect in beautiful red, and the oil concentration is good for taste. The product of the product of the present invention or the plant body is used in combination with the white birch, the color effect becomes beautiful and beautiful, and the composition of the extract of the lotus plant body product gives a health function effect It becomes. It is recognized that 1 to 2 fruit cups (0.3 to 0.6 g) may be used for the secondary and tertiary products in order to put them in a normal size such as Daifuku. Moreover, the extract of the quantity can also be used. Haspaste can be adjusted according to your preference. Similarly, since the primary treatment process product of the present invention is raw, it should be stored in a refrigerator and used up as soon as possible. As a guide, it is within a few days to 10 days. The secondary treatment process product is fully immersed in the acid solution (the acid solution immersion may be increased in a timely manner with the shortest time being 7 to 10 days, and may be stored in the acid solution immersion), for example, storage. Can be used in an acid solution in a refrigerator for about a year. If the pH is slightly acidic, store for 6 months as a guide. Since acid solution and seasoning materials can be added or replaced as needed, the soaked extract at that time can also be used, and the storage date can be extended by adding acid solution, which is convenient. . A lotus cup soaked in an acid solution is more difficult to freeze than raw. For example, the temperature is minus 1 degree c or 2 degrees c. In the case of special methods such as electromagnetic waves, it does not actually freeze even at around -5 to -8 ° C. The lotus cup of the present invention can be stored in this temperature range. Except for the drying process, if it is not stored in an acid solution, in any case, place it in a bag or container so that it will not be dried during storage. When considering a high degree of preservation, it is advisable to apply an ice film intentionally by applying water or a thin acid solution to the process product of the present invention. This time-of-day technique is included as each processing step of the present invention.
The drying process will be described. In principle, after washing with the acid treatment solution of the primary treatment step shown above, the Hascups are immersed in a full-scale acid solution (called secondary treatment in the present invention) in the immersion treatment step. Or a lotus cup plant) is placed on a container (flat plate) and allowed to encounter a freezing temperature. The container (referred to as tertiary treatment in the present invention) may be a stainless steel container having a depth of about 3 Cm. If there are shelves in the freezer, and the lotus fruit after acid solution treatment is packed in a container and placed on the shelves, the cold air is evenly distributed in the cabinet. Stainless steel with good thermal conductivity is suitable for the container, but it is not limited to this. I will talk about FD processing. As a manual type, for example, there is Kyowa Vacuum RLE09 TFO, and bats for placing a material of 105 cm × 60 cm and a depth of 5 cm enter 17 stages × 4 rows. Since this is not automatic, humans are attached and temperature management must be performed appropriately by keeping an eye out for 24 hours. It can be used when the amount of FD processing is relatively small, and does not cost much. In the automatic method, for example, Sanpec FDF1000K is used. 105 cm x 60 cm 5 cm deep bats enter 16 rows x 10 rows. The degree of vacuum is good for mass production. In addition to the fact that neither of them can be left to the machine, the following points are particularly improved over the prior art in order to achieve the present invention. The material treated in the primary treatment process is treated with the acid solution in the acid solution process, but the material must be spread thinly and quickly frozen. There is also a method of blowing nitrogen gas in the tunnel, but if labor is not required, it is thinly arranged on the bat on average in a freezer at -30 ° C to -40 ° C and quickly frozen. After freezing, they are put in a polyethylene bag, put in a container such as cardboard, stored in a freezer at -30 ° C., and transported to an FD processing factory. The transported material is subjected to rapid freezing in an FD factory at −32 ° C. for 24 hours. This is to ensure that the freezing that has been loosened is reliable. Next, the process proceeds to FD processing. The FD treatment (vacuum lyophilization) may take 26 hours depending on the sugar content of the lotus cup and the liquid content of the treatment process. If the sugar content is low, the FD processing time is shortened by about 2 hours. The result is a dry and flavorful lotus cup. The lotus plant is the same. Both FD treatments are used in accordance with a regular method, but as a result of research, as an essential operation to improve quality, the FD treatment room is squeezed (no material is added) for 1 hour, as an essential operation. At this time, the trap in the chamber is maintained at -30 ° C. The material temperature is set to 45 to 50 ° C. and the shelf temperature is set to 75 ° C. to operate. If the shelf temperature is 75 ° C. or less, it is not related to the present application, but for example, the center of the material such as banana is not sticky. At this time, the trap in the chamber is set to -20 ° C or lower. During this drying process, the phenomenon that the material shrinks when moisture adheres to the material, so by careful attention, the instability of the conventional FD technology is eliminated and the technology essential to achieve the purpose of this application It is. The freezing temperature is preferably −25 ° C. to −70 ° C., and preferably frozen at 40 ° C. or higher. Usually freezing is completed overnight. An instant freezer may be used. Although not limited to this method, the drying of the quaternary processing step is thus performed.

Although it is related to the above-mentioned sake knob, when it is hot in the summer, if you put 1 cup (0.3g) of the fruit of the cup of the present invention into a cold shochu (half cup), the fatigue will be beautifully relieved. It's a topic of use. In addition, in the latter half of the fermentation of sake making and sake making, either the secondary or tertiary lotus seeds of the product of the present invention or the pulverization (pasting) of the leaves or plants of the lotus cups with respect to the weight. It is better to put it in the range of 0.1 to 7 percent of the weight of Doboku Rakuya. Secondary products are transported in a frozen state at the site where the factory is located, and should be melted before use. It may be a lotus fruit extract extracted from the process of the present invention. Match the specified amount. You can make beautiful lotus cups with crimson colors, rich in taste, and better for your body, and it will stimulate your drinkers. When it is desired to suppress acidity on taste, it is adjusted with the fruit of the cup of the present invention or the extract of the plant of the present invention.

The fruit of Lonicera caerulea the extract or the paste and the invention of the plant of the present invention, given to livestock feed, it may be reigning quality meat and eggs. In that case, about 0.5 to 3.5 percent per day of the weight of the daily food is considered good. It is not limited to this, It can also be made to mix and drink with drinking water. Milk quality can also be improved by giving it to dairy cows.

The fruit of the lotus cup of the present invention may be sprinkled on a bag of sliced pork and then frozen with pork for commercialization. Since the fruit of the lotus cup of the present invention is attached to the meat, the buyer of the present product is intrigued by how it tastes when grilling the meat. When meat is baked, the juice from the fruit of the lotus cup of the present invention has a contrasting effect, and has a refreshing effect of removing the fatness of pigs from the mouth. Not only for pork but also for seafood dishes such as venison and fat. It also has the effect of reducing odor. Since the product of the present invention has a sour taste, it is close to the natural taste and does not have a sense of incongruity, and while maintaining SOD-like activity, the extract of the plant body of the present invention (of course, the extract is an oil derived from the plant body of the present invention. Or an appropriate amount of paste in a fine powder form, and it becomes a Haskatsup food that eats fiber. Fine powder production includes a step of pulverizing by freeze-drying as a quaternary treatment step after the tertiary treatment step, or a step of drying and pulverization by a heat dryer after the secondary treatment. In addition, the pulverization may be performed in a frozen state in the fourth treatment step.

The lotus cup itself is not toxic, and when each step of the lotus cup of the present invention is mixed with a rat or a potberry species (mini pig) weighing 60 kg, no weight loss is observed, and 2000 mg or more per kg body weight. However, no abnormality is recognized, so it can be said that it is safe for the human body. Linoleic acid and linolenic acid are essential fatty acids and have been confirmed to be safe. For example, in the applicant's experiment, representatively, in the experiment in which linolenic acid was injected, in the mouse, 400 mg / kg of body weight of the mouse / day was used twice on the first day and the fifth day, and 200 mg / kg / day when purification was not always sufficient. Daily abdominal injection once a day for 1 to 9 days, a total of 9 doses and no wobbling showed no health (six mice in each group). There are no side effects. Furthermore, for example, it is surprising that there is an inhibitory effect even if it is not remarkable for “mouse leukemia P388”, and the survival days are extended.

In general, it is recognized that it can be contained within 0.1 to 4 percent of the total weight of the food in terms of weight ratio with respect to the bread dough, the food and the general food in general. The gentle taste of bread, the impact of the product of the present invention, and the savory bread with no flavor. In particular, the added product (tertiary product) of the present invention is used to remove oil in the mouth, and it becomes hard to get tired from thick oil, bread and donuts. For ramen and noodles, the product of the present invention may be added when stirring flour and water. When utilizing the extract of the plant body of the present invention, it is possible to appropriately add the extract of the lotus fruit of the present invention. In the case of adding these extracts, the amount of water to be added should not be increased from the specified amount, so it is included as part of the determined total amount of water. The lotus fruit or lotus cup plant of the present invention is used as it is or in a fine powder, or an extract (including a pressing method or a distillation method), or an extract extracted with alcohol, which is an edible solvent. If you want to improve the flavor of the treatment process of the present invention, and further increase the rate of control of general viable bacteria, 5.4g of alcohol in the total (acid solution + Hascup) weight of 2.7kg, that is, commercially available 126 g of whiskey (43% alcohol) may be used in combination. Look at the taste, you can add more or less. There is no limitation. In addition, although malic acid is desirable, citric acid may be replaced with 7 to 5 g per 2.7 kg of acid solution + huscup weight in some cases. Is a preference, to the entire solution can be a guideline extent pH 3.7, can either combined with malic acid or the like, also expand the contents of the acid solution used for each processing step by adding the above-mentioned alcohol to them it can. For example, in the case of a tertiary treatment process product, the number of general bacteria can be reduced to 280 / g or less in a multiplicative test, although it varies depending on the treatment process and seasoning liquid content of the present invention. It can be reduced to 300 / g in the salting treatment process of the Hascup previously issued by the applicant. If the process does not pass through the present invention process, it depends on the environment of the cultivation area of the raw material or the water to be washed, but 10 × Since there are 10 4th power / g inside and outside, a remarkable bacteria suppression effect was realized.

Example 1
Pink lotus cup sauce <br/> Formulation example 1
250g of lotus fruit that has passed through each treatment step (primary treatment step, two-time treatment step, tertiary treatment step) of this application or 250g of extract naturally occurring in the secondary treatment step of lotus cup, 1000ml apple cider vinegar, 1kg sugar sugar, etc. Place in a container. Leave it for a few days at room temperature and it will be done when the icing sugar melts. Use this as a source. A lotus cup product that does not change color may be used in combination. At this time, do not throw away the fruit of the lotus cup, but make a timely dish. The vinegar may be brown rice vinegar not limited to this, the sugar is not limited to this, and may be an oligosaccharide or trehalose. In the unusual cooking application of the Hascup sauce of the present invention, when it is scrambled, it is pink and oily and eggy. Also, if you put this sauce on a dish of fish egg and shredded konjac, the taste will be tightened in pink. When applied to peeled apples, it transforms apples with an acid-impacting impact on apples that have a firm, unobtrusive taste. Use a milk tofu, make a milk tofu, slice it into a suitable shape, and put it in the sauce of the present invention for about 1 hour to make a pink milk tofu and a milk tofu rich in fruit flavor. Similarly, cottage cheese is delicious, and if this product is used when milk is solidified, the color of the lotus cup will act to produce pink milk tofu and cheese. To explain about the milk toaf, when a suitable amount of acid or bitter juice is added to solidify the protein in the milk once boiled in the pan, the protein solidifies after a while (b) Other components of milk moisture ( Separated into whey). (A), pick up the solid content and put it in the formwork, then you will have a basic food cheese cheese called cottage cheese and solid food called milk tofu. I put cheese on it.
Formulation Example 2
250g of lotus fruit that has passed through each processing step (primary treatment step, two-time treatment step, tertiary treatment step) of this application or 250g of naturally occurring extract in the secondary treatment step of lotus cup 1000g cider vinegar 1000ml water 3000ml This sauce is water Wait until the icing sugar dissolves. It will also be preserved. After that, it should be sterilized by filling it into a split container with about 3 to 4 times the amount of chlorine-free ground water or filtered water. It becomes a delicious pink drink of a lotus cup. In principle, beverages require water-solubility, so the formulation will be an extract or extract from the treatment process from the Hascup plant body. It is good to put. It also becomes a fiber food that tends to be unfamiliar with curry, tempura, miso, and cup noodles, and you can enjoy the functionality at the same time. Hereinafter, a lotus cup beverage made of various juices will be described.
Fruit juice 40% thick orange juice flavored cup juice formulation Example 3 Concentrated orange juice (60 ° Brix) beverage Orange juice base * 2000 ml lotus cup extract 40 g Sugar 1221 g 6096 ml water Concentrated juice (60 ° Brix) 16 .65 liters * Orange juice base has the following formulation:
Concentrated fruit juice (65 ° Brix, citric acid weight%) 1000 ml 50% citric acid solution 245 ml emulsified flavor 50 ml orange essence 150 ml water 538 ml total 2000 ml This orange juice base is blended with the other ingredients of blending example 1 according to the production method described later. Thus, 16.65 liters of fruit juice 40% (volume) concentrated juice was produced. The finished concentrated juice is a beverage of the plant body of the present invention with an orange flavor, and there is no sense of incongruity and a delicious taste with a sweet and rich depth even if it contains the extract of the plant body of the present invention Was juice. If desired, the amount of the extract of the present invention may be halved. In this example, the extract of the lotus cup plant of the present invention was used, but the extract of the lotus cup of the present invention (primary treatment step product, secondary treatment step product, tertiary treatment step product) may be used. It can be increased or decreased depending on the purpose.

How to make underwear, fabric, etc.
A basic method for making a fabric, underwear, handkerchief, mop, cloth, cloth, etc. using the acid solution-containing lotus cup product of the present invention will be described. This is a technique that uses plant dyeing and is not bound by this. There is also a method that does not use alum. It is to be used for its purpose and for this purpose. The mop used for cleaning cuts the treated fabric into a mop, so the basic base of dyeing does not change. Described below. The harvested lotus cup fruit (lightly chopped leaves and stems), put it in a net such as a laundry net, and wash the harvested lotus cup fruit lightly, taking care not to boil, with about 30 liters of hot water ( Put the leaves and stalks of the lotus cups in a net such as a laundry net, and boil it in hot water of about 30 watts, taking care not to boil. Stir occasionally while boiling. Remove the net when the scent of the lotus cup falls and the hot water becomes like tea. It is good to put the removed net in a bucket. A lotus cup dyeing solution is thus obtained. Place a T-shirt or fabric in the lotus liquor and leave it to cool for about an hour. (About one night) Then, the dye solution and the T-shirt that have become lighter are transferred to the bucket. Now that the lotus cup has been dyed, it will fall off when washing, so do the mordanting process. Boil the hot water in the empty pot again and melt the alum for about 4 tablespoons. Put the T-shirt dyed in the fabric, cloth, etc. and boil it for about an hour.This is the mordanting work.After that, transfer the mordant liquid and the T-shirt or fabric into another bucket. Take out the fabric, wash it thoroughly with running water, dye it again, put it in the dyed liquid that has been boiled once, and boil it again. Take out the net when it is judged to be enough, put in a T-shirt and fabric, and boil it for about an hour, but if you boil it too hard, the dyeing solution may become thinner. I'm back If it is done with the chitin procedure, it takes at least 9 steps, that is, 1 → wash → 2 under-dyeing → 3 washing → 4 dyeing → 5 washing → 6 mordanting-7 washing → 8 dyeing → 9 washing, It will be exactly 9. The work itself should not be finished with mordant at all times, it should be finished with “dyed” and then washed.If mordant remains on the fiber, it will cause damage to the fiber. Although it takes about two days to explain, if you are in a hurry or if you have a very dark dyeing solution, there is no problem with shortening the overnight standing of “4.” In this way, the processed products of the present invention are used in sick nightclothes, underwear, clothes, fabrics, and sheets, so that antibacterial activity is expected.

The lotus cup plant extract and the lotus seed (primary product, secondary product, and tertiary product) according to the present invention are freeze-dried and heat-dried as freeze-dried (quaternary treatment step). It can be used for various products as described in the above text by applying a product, etc., into an appropriate shape (for example, micronized). (This method is also regarded as an equivalent of the present invention since it has undergone the fourth treatment step of the present invention. For the sake of convenience, it will be described as A in the latter part of the text, but in the text and claims of the specification, ,. the product of claim 1) after the drying, as protection from the case and moisture with viscosity, appropriate additives (e.g., cyclodextrin, etc. Toreharosu) can join the. In this case, when used in a beverage, it is desirable that it is water-soluble, but leaves and shapes are left in beverages and products in which the shape of the lotus cup is valued. In the case of putting in a hamburger, sausage, tempura, etc., for example, a fiber made of a plant body of a lotus cup or lotus cups may be used. In other products, candy and other foods mixed in confectionery, soft drinks, coffee, cocoa, liquor, shochu, beer, wine, beverages mixed in sparkling liquors, and seasonings (liquid and solid) It is recommended to use it for processed foods, ice confectionery (ice cream / sorbet), hamburger ingredients, konjac (dietary fiber), starch, protein-containing ingredients. In a different place, the lotus spray for agriculture and horticulture is mixed with the lotus cup extract of the present invention (fruits, plants) or dried products (freeze-dried, heat-dried, etc.) of the present solid, acetic acid. Can be in the form of a lotus cup product. Furthermore, by blending 1 to 15 percent by weight of the product of the present invention, it is mixed with oils and fats such as cocoa butter to form a chocolate product, seasoning liquid, seasoning powder, lipstick, bathing agent (More warming up), pet food, animal food, anti-itch sprays for mammals, and products of lotus cups containing acetate ions that enhance the effect of reducing itching (milky lotion, ointment, petrolatum, cream, hair preparation) It can be.

As described above, the process product of the present invention can be mixed in various soups, soups, foods and the like in addition to beverages having a specific composition. Some practical examples are illustrated.
(1-23) Processed product of the present invention (extracted extract of the Hascup plant of the present invention)
1. Concentrated noodle soup: Soy sauce, sugar, syrup, chemical seasoning, bonito, etc. In total 10 liters of concentrated noodle soup, 35 g of the extract of the plant of the present invention (17 g depending on taste) was mixed. Divided with water, it is beautiful with sour and red color, and it increases umami without feeling strong water at the time of dilution.
2. Mentsuyu (tsuke soup): 100 g of the extract of the plant body of the present invention (about 50 g may be used as desired) was put into about 29 kg of mentsuyu consisting of soy sauce, sugar, synthetic seasoning, water and the like.
3. Soba soup: Soy sauce, sugar, and other various additive components were added to 1.8 liters of the plant body extract of the present invention in soba soup finished to a total amount of 1.0 liter. (It may be 1.0 g depending on your preference.) The better the sweetness, the better the more bonito.
4). Instant udon soup: 0.075 g of the extract of the plant body of the present invention was mixed into 10.6 g of instant udon soup made with salt, beef broth, bonito flavor, powdered sugar, soy sauce, etc. to give a soup with a lotus cup. The plant body extract of the present invention may be halved according to preference.
5). Ramen soup: Ramen soup based on Shrimp mist, pork powder, etc., or raw Chinese soup consisting of soy sauce and other additive components is 3.5 g (or 1.7 g depending on taste) of the plant of the present invention. Made with body extract.
6). Pasty ramen soup: 1.2 g of the extract of the plant body of the present invention (halved according to preference) was mixed with a paste that became 350 g with soy sauce, salt, sugar, and other ingredients. 7). Yakisoba sauce: Salt, sugar, powdered soy sauce, glucose, beef powder seasoning, tomato powder, onion powder, pepper, etc. It was mixed. A moderate sour taste and the back mouth after eating and drinking this product are not sticky and can be used as a smooth finish.
8). Genghis Khan Sauce: Add 3.5 g of the extract of the plant of the present invention to 1 liter of sauce made of soy sauce, onion, light taste liquid, ginger, apple, sugar, etc. to make Genghis Khan sauce It was. When the sauce is on a weight basis, the extract of the plant body of the present invention may be added in an amount of 7 g (halved by preference) to about 2000 g. It became a Genghis Khan with a refreshing feeling.
9. Grilled meat sauce: Add 10g of sauce extract of soy sauce, light taste liquid, salt, sorbit K, MSG, tomato puree, onion, etc. Sauce. Even if sugar is reduced more than usual by contrast effect, it is sweet and delicious.
10. Worcester sauce: 10 liters of the plant extract of the present invention was put into a 1000 liter sauce consisting of tomato extract, carrot extract, sugar, liquid sugar, salt, brewed vinegar, etc. to make a Worcester sauce. In the case of tonkatsu sauce, the extract of the plant of the present invention is added in an amount of 3.5 g per liter (halved by preference).
11. Spaghetti sauce: Extract of plant extract of the present invention 0.35 g (halved by preference) was put in 120 g of retort pack sauce made of carrot, minced meat, ketchup, tomato puree, apple boil and so on.
12 Tomato ketchup: Tomato ketchup was prepared by adding 0.35 kg of the extract of the plant of the present invention (halved according to preference) to about 108 kg of ketchup consisting of tomato puree, clove, cinnamon, mace, pepper, sugar and the like.
13. Mayonnaise: Mayonnaise was prepared by adding 0.35 kg of the extract of the plant of the present invention to 100 kg of salad oil, vinegar, egg yolk, salt, flavor, MSG Amiflex A-1.
14 French dressing: French dressing was prepared by adding 0.35% (by weight) of the extract of the plant of the present invention to a dressing composed of salad oil, western vinegar, salt, onion juice, lemon juice and the like. Salad dressing was made by adding 0.18% to salad dressing consisting of salad oil, egg yolk, vinegar, corn starch, salt, water, and the like. The plant body extract of the present invention may be halved according to preference.
15. Various soy sauces: 100 liters of soy sauce-based solution called low salt-enriched acid radish pickled solution (consisting of light mouth soy sauce, light mouth amino acids, salt, MSG, succinic acid, citric acid, malic acid, 50% lactic acid, glacial acetic acid, sorbit, etc.) 0.35 liters of the extract of the plant body of the present invention (halved by preference) was added. In addition, in the case of soy sauce-based liquids used for vegetable soy sauce, Yamabuki pickles, etc., about 35 g of the extract of the plant body of the present invention can be added per 10 kg of liquid weight.
16. Korean pickled solution: 5g to about 960g of Korean pickled solution consisting of fresh light taste liquid, MSG, sorbit, dried garlic, 50% lactic acid, pepper, grated ginger, salt, etc., extract of the plant of the present invention (halved by preference) I put it in.
17. Dumpling: About 0.5% (by weight) of the extract of the plant body of the present invention was added to a dumpling raw material consisting of cabbage, minced pork, green onion, soy protein meat, thick soy sauce, sesame oil, garlic, ginger soup and the like. (Depending on preference, 0.25% of the plant extract of the present invention may be used.) Deep taste.
18. Corned beef: A corned beef was prepared by adding 18 g of the extract of the plant body of the present invention to approximately 9.7 kg of a corned beef material obtained by adding spices to steamed beef, mutton, onion powder, garlic and the like. Also in the case of corned beef hash, the extract of the plant body of the present invention of about 0.35% of the material weight is put. (The extract of the plant of the present invention may be halved according to preference.) Deep taste is obtained.
19. Hamburg: 0.1% to 3.5% extraction of the plant of the present invention with respect to about 100 kg of raw material consisting of ground meat (horse, beef, etc.), seasoning (salt, soy sauce, etc.), bread crumbs, onions, spices, etc. A hamburger was made with the extract.
The sweetness of the gravy appears and the mouth is relatively refreshing.
20. Fukujinzuke: Fukujinzuke was made by adding 25 g of the extract extract of the plant body of the present invention to about 1 liter of Fukujinzuke liquid (made of soy sauce, light mouth taste liquid, sorbit, sugar, 50% lactic acid, pigment, etc.). An extract of the plant body of the present invention of 0.1% to 2.1% of the weight of the pickled solution is recognized as an appropriate amount.
21. Powdered soup: Powdered soup containing an extract of the plant of the present invention of about 3.5% by weight in a bean soup material consisting of powdered beans (or tomatoes), hardened cottonseed oil, salt, MSG, smoked meat flavor, etc. Was prepared. Also in the case of powdered consomme soup, the plant body extract of the present invention can be added at a weight ratio of 0.1% to 3.5%. Slightly rich.
22. Canned concentrated vegetable soup: carrots (finely chopped), onions (round slices), dried peas, flour, potatoes, noodles, salt / sugar, and other ingredients made from seasonings, 0.1% to 3.5% by weight The extract of the plant body of the present invention was put into a canned concentrated vegetable soup. The same applies to canned soups such as concentrated tomato cream soup, beef soup, Western cream soup, celery cream soup, onion and soup.
23. In addition, bread, cookies, biscuits, campans, etc. Other starchy foods such as udon and buckwheat, proteinaceous foods, 1 to 35%, or in some cases 1 to 2.1% of the extract of the lotus plant of the present invention. Can be put into a health food. The same applies to oily foods such as vitamin E. In addition, spices and herbs can be mixed and added together.

このことは、アトピー性皮膚炎の患者にも言える。_Ｙリノレン酸は、通常は、リノール酸からデルタ−６−デサツラーゼと言う酵素により作られる。しかし、高齢者や飽和脂肪酸（動物食）を多く取っているとこの酵素の活性が阻害され_Ｙリノレン酸の量が不足する様になる。その結果、表皮の細胞壁の組成が変化し、水分の調節異常が起こり、乾燥肌やしわの多い肌になってくる。逆に_Ｙリノレン酸を補給してやると細胞組成が正常化すると共にプロスタグランジンＥ１が多くなり、潤いのある皮膚になったりする。アレルギー症状の悪化は、黄色ブドー球菌やＭＲＳＡ，ＶＲＥの感染をよび、それらが悪化すると、治療にたいする悪循環が来るものである。ハスカップより端を発した本発明は本願に開示した工程物と共に、必須脂肪酸に内在する機能と合わせて、意図して殺菌効果や細菌感染の予防に役立てることが出来る。この脂肪酸にかぎってみると脂肪酸の成分では一般には３０００ｍｇ（１日６０Ｋｇ体重あたり）の接種が望ましいとされる。ミニ豚（６０Ｋｇ）４頭２グループや鶏２０羽２グループでも副作用なく安全であった。目的に応じて治療上必要であれば増減してもかまわない。朝昼晩と３回にわけて服用することである。（目安は血中の含有でみるとよい。）又、クリームなどの皮膚ぬりや本成分や本成分を含む発明の工程を経た工程物の内服、および注射などが抗ＶＲＥ体内含有を高めるうえで良いと認められる。

This is also true for patients with atopic dermatitis. _Y linolenic acid is usually made from linoleic acid by an enzyme called delta-6-desaturase. However, if the elderly or a large amount of saturated fatty acid (animal diet) is taken, the activity of this enzyme is inhibited and the amount of _Y- linolenic acid becomes insufficient. As a result, the composition of the cell wall of the epidermis changes, the water regulation becomes abnormal, and the skin becomes dry or wrinkled. Conversely, when _Y linolenic acid is replenished, the cell composition becomes normal and prostaglandin E1 increases, resulting in moist skin. The worsening of allergic symptoms is caused by infection with Staphylococcus aureus, MRSA, and VRE, and when they worsen, a vicious cycle for treatment comes. The present invention originated from the Hascup, together with the process disclosed in the present application, can be used intentionally for the bactericidal effect and the prevention of bacterial infection in combination with the functions inherent in essential fatty acids. As far as this fatty acid is concerned, it is generally desirable to inoculate 3000 mg (per 60 kg body weight per day) of the fatty acid component. Even 2 groups of 4 mini-pigs (60 kg) and 2 groups of 20 chickens were safe without side effects. Depending on the purpose, it may be increased or decreased as necessary for treatment. It should be taken three times in the morning and evening. (The guideline is good to look at the inclusion in the blood.) In addition, skin wetness such as cream, this ingredient, the internal use of the processed product including the process of the invention containing this ingredient, and the injection, etc., increase the content of the anti-VRE in the body. It is recognized as good.

γ-Linolenic acid can be replenished by directly ingesting polydi oil, blackcurrant oil, evening primrose oil and cannabis oil containing γ-linolenic acid, or daily use of cosmetics containing these oils. Is done. Commercially available oils such as γ-linolenic acid and typical plants thereof will be described below. Since Shiso also contains α-linolenic acid and linoleic acid and is recognized to have SOD activity, these are also equivalents to be put into the process of the present application. Naturally, the present process and products, in need, sucrose fatty acid esters for emulsification, sorbitan fatty acid esters, sorbitol, appropriately compounded polyglycerol fatty acid ester and the like. When the concentration is high or when the beverage is mixed with water, it is recognized that the beverage should be used appropriately when the concentration is high. (Emulsification is not absolutely necessary) It is sold as a cellular emulsifier for cakes. An emulsifier is represented by the following properties and can be used as appropriate.

In addition, there are plants containing linolenic acid (γ, α), linoleic acid, SOD-like activity, and the oil component is commercially available. As appropriate, it can be used in the present application process and invention. The following are typical examples from Table 4 to Table 8. (Not limited to this)
Standards for γ-linolenic acid-containing plants by Air Green (Osaka City)

上から紅花油までの油はガンマ−リノレン酸やアルフアリノレン酸はないといっても良いほどである事が分かる。The following ingredients have been identified for tempura oil.

It can be seen that the oil from the top to safflower oil has no gamma-linolenic acid or alfalinolenic acid.

Claims (10)

After harvesting the lotus cups, an acid solution treatment step (referred to as the primary treatment step) is carried out to wash off the foreign matter and sterilization of the lotus cups, or the lotus cups are preserved for a certain period without passing through in some cases. For this purpose, a step of soaking in an acid solution (referred to as a secondary treatment step) is performed as an essential step, followed by a freezing treatment step (referred to as a tertiary treatment step), or, optionally, followed by a drying step (fourth order). processing of step) is performed, or not passed by the case, the Lonicera caerulea compounds that can be used in the salt repellency who step consisting in was passed by way (fruits, seeds, leaves, stems, roots) product (A) The fruit treatment of the lotus cups is preferably in the form of fruit as it is, but depending on the case, it may be in the form of an extract or crushed, and (b) the plant body of the lotus cups (leaves, stems, Roots and seeds) are made into an extract or a suitable extract, and in some cases, in a finely pulverized state or in a state where weak energy is applied, soaked in an acid solution for impregnating the acid solution. It goes through a processing step (secondary processing step). Thereafter, (c) if necessary, a freezing step (tertiary processing step), which is a process for further improving the storage stability and convenience, is performed. In addition, (d) it is easy to pulverize the tertiary treatment product of the Hascup to realize further convenience (for example, to remove moisture and make it light, to make it powder, to leave the form and to preserve it at room temperature). Therefore, a drying process (referred to as a quaternary process) is performed as necessary. The process product of (a), (b), (c), or (d) is applied to foods, beverages, cosmetics, detergents, clothing, fabrics, antibacterial agents, drugs, etc., (a), (b), (C), (d) alone or using any one or more process progress products from (a), (b), (c), (d) obtained using them, or the product of Lonicera caerulea such steps elapsed product made from them by blending 1 above, the effect of reducing bacteria, minimizing the change in the storage stability and taste, in salt repellent's Hascup products that can be used In Lonicera caerulea such cultivation, consisting that the taste and growth which consists of having been subjected to the cultivation of rice bran in addition to the appropriate fertilizer to improve promotion Lonicera caerulea such product After the primary treatment step in which the acid solution in which the lotus seeds, seeds, or lotus plants are immersed is adjusted from pH 6.9 to pH 3.0, then in the secondary treatment step, the pH is adjusted to pH 6.9 to pH 2.8. A lotus cup product according to claim 1, 2 and 3, which is stored in a pickled acid solution. Formulation of the product of the cups comprising the above claims 1.2.3 and 4 Form of the product and cooking the like to be provided listed as processed products using formulation and Lonicera caerulea such the Lonicera caerulea such products include, but are not limited to, include the following. Confectionery and wheat processed foods including sweets, gum, bread, campan, biscuits, donuts, chilled ramen, ramen, buckwheat, cold wheat, spaghetti, croquettes, tempura, sandwiches, udon, rice balls, lunch boxes, retort pack rice, (retort pack Rice cake, miso, and rice cake, including rice cake with miso blended in a cup of rice (including rice cakes) Processed rice cooked foods including curry and rice dishes, rolled sushi, rice sushi, squid rice, sushi rice, vinegared rice processed foods including inari sushi, sake, doboku, shochu, beer, sparkling wine, whiskey, shyan bread Sake processed foods including plum wine, fruit liquor, yogurt, ice cream, sake, lact ice cream, popsicle, Milk, salmon, caramel, lactic acid bacteria beverage, milk blend, fruit juice beverage, milk processed foods including chocolate, seasoned genghis khan, sliced pork, animal meat, bird, chicken, river pork dishes, salted fish, pickled squid, yangyan baked squid, Fish processed foods including fish dishes such as fish surimi, vinegar octopus, vinegar, rice sushi, namas, pickles (including pickles that are not vinegared) marinated, mentaiko, shrimp chilli dishes, cooked dishes, garlic dishes , Pickles including pickles, processed foods such as Chinese food, pickled vegetables, processed foods such as tofu, soy milk, natto, miso, etc., processed foods such as sauces such as lotus cup sauces, dressing ketchup, lotus cups ketchup, Starch Kataklinelli dish, Starch Udon, Ankake dish, Starch processed food such as Kuzuyu, Gummy, Jelly sweets, Yokan Processed agar foods, mayonnaise, meringue, egg-baked egg, thick-baked egg, golden egg, tea-steamed egg food, lotus sauce, concentrated noodle soup, soba soup, instant udon soup, ramen soup, pasty ramen soup, yakisoba sauce , Genghis Khan sauce, Yakiniku sauce, Worcester sauce, Spaghetti sauce, French dressing, soy sauce, Korean pickles, mayonnaise, dumplings, corned beef, hamburger, Fukujinzuke, powdered soup miso, canned concentrated vegetable soup, yakisoba, takoyaki, jam, Salad, knot kelp, lard, butter, ham and sausage dishes, processed foods such as cheese, dishes, lotus juice, orange juice, coffee, yogurt type, carbonated drink, cocoa, lactraced drink, lactic acid bacteria drink, Cola type drink Beverages, including tomato juice, apple juice, black bean juice, green juice, chlorella, lemon juice, yacon tea, barley tea, Japanese tea, oolong tea, herbal tea, medicinal herbs and medicinal drinks with pharmacological ingredients, 6. An antibacterial composition comprising at least one of linolenic acid and linoleic acid extracted from those having undergone the process according to claim 5. The processed product for producing the product according to claim 1 and 2 as the processed product of the cups is made to be eaten by humans and animals as it is, or added to animal feed, or they 6. The cup product according to claim 5, wherein the manufacturing process product is added and eaten during cooking or cooking. Horticultural and agricultural material composition using the acid solution-containing lotus cup products according to claim 1, 2, 3, 4, 5, and 6 as soil cups, foliar sprays, antibacterial agents, etc. The processed product of the cups is obtained by using various products extracted from the manufacturing process of the product according to claim 1 or 2 and processing the solvent as necessary, including the residue. Antibacterial, antiseptic composition and antiviral composition using the acid solution-containing lotus cup product described above,