JP2013184972A - Houttuynia product with high-quality taste, antibacterial and normal temperature preservability which can be provided to human, animal and livestock - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a Houttuynia product that contributes to maintenance and improvement of health of humans, animals and livestock, and a processed product.SOLUTION: A Houttuynia product with high-quality taste, antibacterial and normal temperature preservability is obtained by undergoing (a) washing and dewatering treatment after harvesting of Houttuynia, (b) crushing treatment, (c) filtering treatment and (d) normal temperature fermenting and fully ripening treatment mixed with honey having physiological activity and antibacterial action.

Description

  After passing through the essential processing step of washing and dewatering the dokudami and filtering the crushed dokudami juice, followed by the essential processing step of ripening the fermented ripeness by adding honey to the dokudami extract after filtration. Or, it relates to the product of Dokudami that uses crushing residue and filtration residue. In addition, the present application process relates to a product produced from dolphins having good taste, antibacterial properties, and room temperature storage that can provide them to humans, animals and livestock.

  Dokudami (Dokudami family Houttunia cordadata, also known as: Dokudame (poison reservoir), Gyosiso (fish coral), Digokusoba (Hell soba)) is widely distributed in East Asia such as Japan, Korea, China, Himalayan and Java. It is a perennial plant, and in Japan it is a perennial plant that grows in the lowland of wetlands in the half-shaded areas of Hokkaido, Honshu, and Shikoku.

  Dokudami is white with strong fertility in the rhizomes, long and narrow cylindrical rhizomes that extend horizontally and branch off, and once rooted, it is difficult to weed, and the above-ground stems are branched and slightly reddish. It is hairless, its leaves are alternating, broad egg-shaped, 3 to 8 cm long, 3 to 6 cm wide, and the color is dark green. The leaf green is all green (some of which have red spots), the leaf quality is soft and contains heat-resistant substances such as decanoyl acetaldehyde and lauryl aldehyde that have antibacterial action, and it is unique when weaving the leaves Has an intense odor. The ear of the flower stem is 1 to 3 centimeters, and contains many substances such as quercitrin and isoquecitrin that exert diuretic action and capillary strengthening action, and the tip of the flower stem that extends from above the stem during the flowering period from June to July. In addition, a light yellow spike-shaped petal with dense buds is attached, and underneath it, the buds that are close to the leaves are white, long oval and four cross-shaped (the total buds bloom in an eight-fold shape). )is open. There are no petals, no wrinkles, no pears, only pistils and stamens, and the fruits tear between the remaining styles and give small seeds. In the text below, as a general rule of expression, the ground part of the stem, leaves, and flowers is collectively referred to as “Dokudami” separately from the root of the dokudami. Express appropriately depending on the course of the sentence.

クエルシトリン（ｑｕｅｒｃｉｔｒｉｎ）は、クエルセチンにラムノース（Ｒｈａｍｎｏｓｅ）が結合したものがクエルシトリン、ラムノースの替わりにグルコース（Ｇｌｕｃｏｓｅ）が結合したものがイソクエルシトリン（ｉｓｏｑｕｅｒｃｉｔｒｉｎ）であり、いずれも、十薬の主要な有効成分の一つである。その効能として、利尿（尿の出をよくすること）と緩下（便を緩めること）及び、抗酸化作用によって、老廃物の排出を促し、古来、三毒（先天性の毒、後天性の毒、食毒）を消すと言われるように、解毒作用を強めて、万病に効くドクダミの優れた効果があり、加えて、腸の動きを助けて、便秘の解消にも役立ち、新陳代謝を促進させる作用がある。更に、血管の透過性を改善することで、毛細血管を強化し血行をよくする効果があり、血のめぐりがよくなり、ドクダミに含まれるカリウム塩と共同して血圧調整作用もある。なお、胃壁のただれや傷をなおす、消炎作用もある。Docudami, one of Japan's leading medicinal herbs, has recently discovered various active ingredients, and its efficacy is being scientifically proved again. The main active ingredients contained in Dokudami are quercitrin and isoquercitrin, and decanoyl acetaldehyde and lauryl aldehyde, and other ingredients also play an important role synergistically. Quercitrin contained in Dokudami is a kind of flavonol, which is a yellow pigment widely distributed in the plant kingdom, and is a glycoside of quercetin as shown in Table 1.

Quercitrin is a combination of quercetin with rhamnose (Rhamnose), quercitrin, and rhamnose instead of glucose (Glucose) is isoquercitrin. It is one of the active ingredients. Its effects are diuretic (improving urine output), laxity (relaxing stool) and antioxidative action to promote waste discharge, and since ancient times three poisons (congenital poisons, acquired toxins) As it is said to eliminate poisons and food poisoning, it has an excellent detoxification effect, and it has an excellent effect of Dokudami that works for all diseases, and also helps the movement of the intestines, helps to eliminate constipation, and promotes metabolism There is an action to make. Furthermore, by improving the permeability of blood vessels, it has the effect of strengthening capillaries and improving blood circulation, improving blood circulation, and also has a blood pressure regulating action in cooperation with potassium salts contained in Dokudami. In addition, it has anti-inflammatory action that repairs sores and wounds on the stomach wall.

  Decanoyl acetaldehyde and lauryl aldehyde are one of essential oil components contained in 0.005% of dokudami, a substance that causes bactericidal action, is contained in raw dokudami, and is also a source of specific odor. Ten medicines made by drying lose this ingredient and no unique odor by heating. It has bactericidal action against many bacteria including Staphylococcus aureus, it suppresses suppuration of wounds, suppresses inflammation of acne and dexterity, and is also effective against athlete's foot. (For example, see Patent Document 4)

  The other component, chlorophyll, is a green pigment contained in the chloroplast of plant cells, and is the most important source of vitality that produces nutrients based on the energy of light falling from the sun. It is a pigment and has the effect of promoting the regeneration of granulation tissue, and the healing of the wound is fast with Dokudami's green juice. The two actions that purify the wound with its bactericidal component and chlorophyll promote the regeneration of the wound are synergistic. As with decanoyl acetaldehyde, dry ten drugs cannot exert its effect. In addition, potassium, which is particularly abundant in dokudami, is a mineral that is necessary for the human body to regulate electrolyte balance, and is responsible for many diseases if insufficient due to biased eating habits. Helps normalize the flow, excrete sodium (salt) in the body, promote metabolism by synergistic action with other components in the body, prevent hypertension, diuresis, waste, Helps work and recovers from fatigue.

It can be inferred that the universal effect of Dokudami that cures many such diseases lies in the efficacy mechanism of the Dokudami component (the mechanism that exerts the effect). Quercitrin, one of the active ingredients at the time of internal use, increases the metabolism in the body, strengthens the detoxification action that humans have, vitamin P action (suppresses the permeability of capillaries, hemorrhage It has an action to prevent various diseases), strengthens the fragility of capillaries, further stabilizes the blood pressure, improves the constitution, and increases the resistance to diseases. In this way, ill people as well as sick people can strengthen the constitution and cure many illnesses by taking Dokudami. Despite its excellent medicinal properties, it is safe to use in general, has no side effects, can improve its constitution by continuing, and even in the present day when science has developed, It is a medicinal herb with strong life force and mysterious power.

  On the other hand, the physiological effects of Dokudami that have been confirmed include therapeutic agents for skin diseases such as purulent dermatitis and fungiosis such as athlete's foot (for example, see Patent Document 4) or deodorants (for example, see Patent Document 3). There is.

  In Japan, it is a medicinal herb known from ancient times, the above-ground part of the flowering period is collected, suspended once, dried in the sun, and then completely dried in the shade in the shade of herbal medicine. It is also included in the Japanese Pharmacopoeia (Japan Pharmacopoia, Ministry of Health, Labor and Welfare notification based on the Pharmaceutical Affairs Law), which is a quality standard for pharmaceutical products. Ten medicine decoction also has diuretic action, arteriosclerosis preventive action and so on. There is a slight odor and no taste.

There has been no docami product that has a good taste and can be stored at room temperature for food utilization that incorporates the docami component, and the synergistic action of the docami component and the synergistic action of the dokudami component. The cold storage of dokudami products intended for high efficacy is undeveloped. Here, the present inventor who has been required to find a solution has found that the preservation stability is improved when honey having antiseptic and antibacterial effects is mixed into the dokudami extract, which will be described later, through earnest research. From there, they found a process for fermenting and ripening at room temperature. Therefore, even if existing literature is referred, there is no description which shows the dokudami product which can be provided to a person, an animal, and livestock. Moreover, the description of the treatment process applicable to food and the utilization of the dokudami product which passed through the treatment process of this application are not performed. Hereinafter, as a principle of the expression standard, the treatment process is a stage where dokudami is processed and a dokudami product is completed, and the output product is all that has been created through each treatment process of the present application, and This is also defined as a raw material for producing processed products by utilizing this, and will be described below.

  The dokudami product has not been found to have a good quality preservation method at room temperature so far, and its extensive use has not been easy. With this background, the development of technology for utilizing dokudami products that can be applied to various needs such as foods, cosmetics, and wound treatments, including the use of dokudami products, and processed products of dokudami products that embody the above issues. Etc. were demanded. In addition, there is a long-awaited product of Dokudami that is useful for promoting health by utilizing Dokudami, which has a strong vitality as it is difficult to eradicate due to an increase in diseases such as viruses and bacteria accompanying the decline of immune functions such as humans, animals and livestock.

  The fermented ripening treatment process of the present application described below gives a good taste and antibacterial and can be stored at room temperature, and the health-conscious treatment process and safe dokudami products and processed dokudami products are disclosed. It has come. Hereinafter, as a principle of the expression standard, it is defined that a processed product is a product that uses a product produced through the treatment process of the present application, and will be described below.

  An important point of the present application is that it can be stored at room temperature through a process of mixing honey into a dokudami extract, which will be described later, and then subjecting it to a fermented maturation treatment. Inventing the treatment process of the present application, while expanding the range of use of the dokudami products, provides dokudami processed products utilizing the dokudami products, and at the same time obtains various products intended to be realized in a multifaceted manner It is an invention.

  As a result of exploring new fields and earnestly researching, the present inventor has found a method of utilizing dokudami that is popular in society, and invented dokudami products and dokudami processed products described later. Illustrative examples of the present invention are as follows. Examples of the processed product that can be used in combination with the inventive product made from the treatment product of the present invention are as follows. The following are representative examples. However, it is not limited to this.

  Rice balls, dumplings, rice cakes, Daifuku, middle rice, rice cakes such as rice cakes, salads, and processed salad products,

  Rolled sushi, sushi rice, vinegared rice processed foods such as inari sushi,

  Liquor processed foods such as liquor, doboku, shochu, beer, sparkling liquor, whiskey, champagne, wine,

  Ice creams, popsicles, lactic acid beverages, butter, chocolate, milk tofu, cheese and other milk processed foods (including milk-free sherbet and lacto ice),

  Fish, processed foods such as pork, sheep, horses and other meats, birds, chicken, fish, salted fish, sashimi,

  Pickles such as vinegar, namas, mozuku, pickles, marinade, mentaiko, pickles, and pickled processed foods,

  Beverage foods such as dokudami drinks, milk drinks, carbonated drinks, fruit juice drinks,

  Tofu, soy milk, miso, soy processed foods such as soy sauce,

  Seasoned processed foods such as dressings, ketchup, mayonnaise, sauces,

  Confectionery such as confectionery, gum, bread, biscuits, castella, chilled ramen, buckwheat, cold wheat, udon, processed wheat food,

  Starch-processed foods that are not bound by the shape of the material such as sea cucumbers, confectionery, and senbei

  Canned fruits such as canned fruits, crab cans, saury roasted cans, salmon cans, Yamato boiled cans, tuna cans, asparagus cans, beef cans, water lamb cans, juice cans,

  Agar processed foods such as gummy, jelly, and sheep

  Processed foods including soups, sauces, pickles, jams, etc.

  Cosmetics (shampoos, rinses, lotions, lotions, emulsions, creams, etc.), detergents, clothing (underwear, socks, handkerchiefs, T-shirts), horticulture and agricultural products, antiseptics and wound treatments, livestock and Pet food etc.

  JP-A-8-310961   JP-A-10-45612   JP 2003-180809 A   JP 2003-238433 A

  In order to prevent decanoyl acetaldehyde and lauryl aldehyde, which are the main active ingredients contained in dokudami, from disappearing by heating, the dokudami treatment process is performed at room temperature, and in order to make extensive use of dokudami, It is an indispensable task to maintain the room temperature storage stability of the dokudami product incorporating the ingredients. Furthermore, when a dokudami product, a dokudami processed product, or the like is put directly into the body, there are various problems in the treatment process such as heating for sterilization or selection of a drug that is harmless to the human body. In order to contribute to the maintenance and promotion of human, animal and livestock health, the present invention can be provided as a dokudami product or a dokudami processed product, or a dokudami product containing all the components of the dokudami. The goal is to develop a method for preserving products and ease of use, and at the same time, to create a dokudami product that has good taste and antibacterial properties and can be stored at room temperature. Furthermore, it is a subject to commercialize foods and cosmetics as processed products using the inventive product made from this processing step.

The dokudami having the above-described components has a problem of improving taste and storing at room temperature at the same time because there is a sense of incongruity in raw food after harvest or green juice. Therefore, as a result of various studies over a long period of time, the present inventor made various processes by using the processes (a), (b), (c), and (d) described below (each process is used later). Have been developed). (A) After harvesting dokudami, it is washed and dehydrated (hereinafter referred to as primary treatment step). Subsequently, (b) dokudami is crushed to obtain dark green dokudami fresh juice (hereinafter referred to as a secondary treatment step). Next, (c) the dokudami raw juice is filtered, and a transparent red liquid (hereinafter referred to as “dokudami extract”) can be obtained (hereinafter referred to as a tertiary treatment step, which is an essential step in the present application). Next, (d) a honey extract having physiological activity and antibacterial activity is mixed with the extract of mandarin odor, and after fermentation complete ripening at room temperature (hereinafter referred to as a quaternary processing step, which is an essential step in the present application), a good taste It produces a dokudami product that can be stored at room temperature. The dokudami product is not limited to this, but also includes products and residues generated in the secondary treatment step, the tertiary treatment step, and the quaternary treatment step. This provides long-term storage at room temperature, and creates a process that contributes to physiological activity and a wide range of taste adaptations at the same time. If necessary, a means for (e) non-heated drying treatment (hereinafter referred to as the fifth treatment step) is added for the purpose of reducing the weight of the dokudami product. By going through such a process, we were able to realize a dokudami product with good taste, antibacterial properties, and room temperature storage. The present invention clearly solved the normal temperature treatment and storage at room temperature against heating (including sun-drying), which was the greatest obstacle (weakness) in utilizing all the components of Dokudami. This became the basis for the realization of a variety of processed products using the products of Dokudami, which will be described later.

  Like the basic form of the present invention described above, the invention can be used through a tertiary treatment process or a quaternary treatment process. In this way, the idea of reversing the processing process of fermenting ripeness with fresh honey is the realization of this production method and products that apply dokudami. Opened the way. The development of this technology has realized a method for preserving and processing the natural dokudami, which is naturally occurring everywhere and has physiological activity, and a wide range of foods. It opened quietly on the roadside and opened a way to use all of its ingredients for humans, animals and livestock, as it was partly used as a ten-drug with the wisdom of its predecessors, while hated by its odor. is there. When looking at the future of health consciousness, including the use of dokudami as well as dokudami food, the dokudami product of the present invention is useful as a product that is friendly to the taste and the environment, along with the craving for healthy life, The treatment process of the present application is an invention that has antibacterial properties and room temperature storage effects, is highly convenient, and, above all, brings the gospel to people, animals, and livestock.

  The inventor diligently researched and developed with the aim of being able to ingest it as a normal food, centering on the use of Dokudami. As a result, the following manufacturing process was developed. (A) After harvesting dokudami (the flowering period from June to July is optimal, but not limited to this), remove foreign matter, and gently remove the acid solution (0. 1 liter is preferably added), followed by a dehydration treatment (primary treatment step). The acid is preferably a natural acid such as malic acid. Thereafter, (b) crumpled dokudami to obtain dark green dokudami juice and solid crushed residue (secondary treatment step). Here, the crushing treatment can be performed by means known in the art, for example, a juicer. Next, (c) dokudami raw juice is filtered to obtain a transparent red dokudami extract and dark green liquid residue (essential tertiary treatment step). Here, filtration is essential as a basic form, and a mesh at the time of filtration is important. It is recognized that it is good to use 500 mesh for 0.1 liter of dark green dokudami juice. Of course, it is a guideline and is not limited to this. The filtration treatment can be carried out by means known in the art, such as cooking paper. Furthermore, when (d) fresh honey having a physiological activity and antibacterial activity of 100% to 70% (preferably 100%) is mixed with the extract of dokudami, the liquid phase is first separated into the upper and lower layers. From the time of stirring, continuous fine-bubble foaming is produced and fermentation (additional yeast is unnecessary) is started. Next, aging is performed at room temperature (preferably 20 ° C. to 40 ° C.). Observing the fermentation state and visually separating the liquid into a liquid with the lower layer being white and the upper layer being amber, or when the convergence of the foamed state has been confirmed (about 2 weeks) (required) Through the quaternary treatment step), it will be a product of a dokudami that has a storage effect at room temperature. The dokudami product is not limited to this, and includes process products and residues generated in the secondary treatment process and the tertiary treatment process. This creates a process that contributes to physiological activity and a wide range of taste adjustments at the same time. If necessary, (e) non-heated drying treatment (fifth treatment step) may be performed in order to achieve the purpose such as weight reduction of the dokudami product. A typical example of the non-heating drying process is vacuum freeze drying, but is not limited thereto. Through such a process, high-quality preservation of the dokudami product was easily performed, and convenience for various processing was improved. As will be described later, it became the basis for realizing various processed products by utilizing the dokudami products.

The inventor diligently researched and developed with the aim of putting it on the table of ordinary households, focusing on the use of Dokudami. As a result, in order to utilize all the components of Dokudami at normal temperature, a manufacturing process of non-heated normal temperature sterilization treatment by natural fermentation was developed in which the Dokudami extract was filtered and only fresh honey was added. It is as follows. (1) Washing and dehydration: In the raw state after harvesting dokudami (the flowering period from June to July is optimal, but not limited to this), remove foreign matter and remove the concentration from 0.5% to 1 The solution was lightly washed with a 1% acid solution and immediately dehydrated. (2) Crushing: 5 kg of dokudami obtained in (1) was crushed with a crusher to obtain 1.05 liters of dark green dokudami juice and a solid crushing residue. (3) Filtration: 1.05 liters of raw dokudami juice obtained in (2) is filtered according to a conventional method to obtain 1.0 liter of a clear red dokudami extract and dark green liquid residue. It was. (4) Fermentation ripeness: When 1.0 liter of fresh honey is mixed with 1.0 liter of the extract of dokudami extract obtained in (3), the liquid phase is first separated into the upper and lower layers. Foaming occurs and fermentation (additional yeast is unnecessary) is initiated. Whether the obtained mixed solution is aged at room temperature (preferably 20 ° C. to 40 ° C.), and further, the fermentation state during aging is observed, and whether the lower layer part is visually separated into a white liquid and the upper layer part is amber colored liquid? Or, when the convergence of the foamed state was confirmed (about 2 weeks), the fermentation was fully ripened, and a dark blue, mellow taste was also obtained, and an antibacterial and room temperature preserving dokudami product was obtained. When the dokudami extract obtained in (3) or the dokudami product obtained in (4) is put into a small measuring spoon (5 ml) in each container, warm water is added, and 3 g of baking soda is added to react black. It was confirmed that decanoyl acetaldehyde was contained.

  References 1 to 4 disclose a thing related to Dokudami in the same technical field as the present application, but the preservation of the final extract frozen and extracted in paragraph [0012] of Reference 1 is based on frozen storage. In paragraph [0011] of Document 2, the dokudami liquid is obtained by distilling the juice sterilized by heating at 70 ° C under reduced pressure at 65 ° C. According to paragraphs [0007] and [0008] of Literature 3, a raw material of a living body or a dried body, which is a dry powder or a separated deodorant component compound. In paragraph [0007] of Document 4, the fermentation product is filtered and then heat-treated to concentrate the filtrate to 50% or less by volume. On the other hand, in the present invention, (1) all components of the scorpion are extracted without causing thermal destruction of antibacterial components that are vulnerable to heating. (2) In addition to the antibacterial properties of Dokudami itself, the antibacterial properties of the final product are greatly enhanced by the incorporation of honey, and the final product can be stored at room temperature for long periods of time without using preservatives or preservatives (3) It differs in the ratio which produces | generates a dokudami extract from a dokudami raw juice by the filtration process of the dokudami fresh juice before a fermentation process is 95% or more. From this point of view, the taste is delicious, delicious, and the functionality of the dokudami product with all the ingredients of the dokudami is exhibited, and the food containing the dokudami product mixed or processed without heating (of course, but not limited to this) It can be widely provided to people, animals, and livestock. You can drink the dokudami products as they are.

  The utilization of the product of the present invention will be described below by picking up main items that use the product of the present invention. 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. In addition, in the processed product to be described, even if ice cream is taken as an example, it is written that it is blended with other materials in ice cream, but placing it on the top of ice cream is regarded as a so-called equivalent viewpoint, and within the scope of this application claim Interpreted as entering.

  Typical examples of application (food production) using the product of the present invention include frozen confectionery such as lacto ice cream, ice cream, and popsicles. Lact ice cream has a non-fat solid content of 8.0% and yolk fat content of 0.5%, but not limited to sugar (sugar, syrup), glucose fructose liquid sugar, vegetable fat (palm oil, palm Oil), dairy products, egg yolk, salt, fragrance, stabilizer (cellulose) and annatto 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. It is preferable to add 0.05 liters of the product of the present invention in place of saccharides per 0.2 liter of this liquid. But the amount is not limited to this. Alternatively, the extract of the present invention may be used. In this case, sugar can not be substituted, but it may be used from the harmony of taste with other seasonings. The amount of the present invention is preferably 0.05 liters, but may be determined from a balanced relationship according to the blended seasoning liquid and taste.

  Using the cuddling machine, the extract of the product of the present invention or the product of the product of the product can be added to the solids of the ice cream. In that case, it can be mechanically placed in the center of the ice cream. The amount of the product of the present invention may be appropriately adjusted according to preference.

  Jelly is described as a typical example of sweets. For example, generally in fruitless jelly, sugar, fructose glucose liquid sugar, dextrin, gelling agent (thickening polysaccharide) acidulant, cellulose, fragrance, and emulsifier are used. If you put the dokudami product in place of sugar, it tastes good and you can take in all the ingredients of the dokudami, so it is good for your body. When jelly is made into a jelly according to a general formula, 0.05 liter of the present invention is an appropriate amount for 200 g of the finished product, and seasoning and temperature setting can be made flexible. Invention. However, the amount is not limited to this. Moreover, it is not limited to fruitless jelly. Note that the present invention can also be carried out by mixing the dokudami product of the present invention with jelly and injecting it into a capsule of a low body temperature melting material that melts at body temperature.

  The product of the product of the present invention is mixed with fats and oils such as cocoa butter in a certain ratio (for example, 10: 1 by weight). First, cocoa butter is melted at 40 ° C. or less with a hot water bath, and the product of Dokudami is mixed and stirred, and the temperature is lowered to 23 ° C. to crystallize cocoa butter. Thereafter, the crystals are melted at 32 ° C., placed in a product-shaped mold, shaped and cooled to solidify. The solidified product is stored by wrapping with a packaging material made of a heat insulating material so that it does not melt and collapse due to heat. One solidified product has a size of 3 to 5 g, preferably 3 g. Because it is a cocoa butter, it can be put in the mouth and inserted into the body. As a result, all components of Dokudami can be taken in, so it is good for the body.

Describe yogurt. When 0.05 liters of the product of the present invention per 200 g of yogurt is added, the yogurt is dyed pale yellow and the taste is delicious and good for the body. In addition, the extract of the present invention can also be added. The amount is not limited to this.

  Describe the cake. In the case of a decoration cake having a diameter of about 20 cm, if the dokudami product of the present invention is applied to the surface of the underlying sponge cake, or if the dokudami product of the present invention is mixed with cream and then applied, a cake that is good for the body can be formed. The amount of the product of the present invention may be appropriately adjusted according to preference.

  Described about edible vinegar or brewed vinegar. In the vinegar containing dokudami, when the dokudami extract of the present invention is put into apple vinegar, for example, a pale pink color vinegar can be obtained. Although 1 to 10 percent is preferable based on the weight of vinegar, the appropriate amount varies depending on the concentration ratio of vinegar to be sought, but it is sufficient to respect the color and taste. Preferably, 1 to 5 percent with respect to the weight of vinegar is recognized as an appropriate amount, but is not limited thereto. The vinegar may be brown rice vinegar, which is not limited to this. The best use can be applied to sushi and namas. It can also be used for pickles with dokudami. Dokudami brewed vinegar is fermented by adding acetic acid bacteria to the Dokudami extract of the present invention. Thereby, it becomes a preferable taste and a color effect and a polyphenol effect are added. In some cases, alcohol is used.

  When put in soy milk made from soy, healthier dokudami tofu or dokudami soy milk is born. It can be used in the same way for the long-tailed trolls. In addition to the normal natto sauce, the extract of the present invention or the product produced by the present invention is put in the sauce for mixing and mixed to eat healthy natto that is good for the body. It is recognized that it will increase the value of the product and create a new market.

  Talk about miso mixed with miso. Common sweet potatoes include (but are not limited to) soy, rice, salt, yeast extract, and alcoholic beverages. When aging and filling, it is preferable to mix about 1 to 3 percent of the product of the present invention with respect to the weight of miso. The product of the present invention can be mixed with the salt concentration of the miso at this time. The amount of miso added may be adjusted according to taste and intended use. Ketchup with dokudami can also be made.

  Talk about Dokudami underwear. In recent years, itching frequently occurs due to atopy and senile skin diseases. Skin weakness is observed. That is why healthy underwear is craving. These can be improved from antibacterial action and the like. When the extract of the present invention is sprayed on the underwear with a spray, the components of the present invention have an anti-smudge effect and a bactericidal effect and can be used as healthy clothing. If necessary, it is possible to adopt a plant dyeing technique, but it is important to be careful not to run away the components of the invention as much as possible by hand washing when washing.

  Cosmetics include lotions, emulsions, creams, body lotions and the like. It is good to mix and emulsify the product of the present invention product of 1.0 to 2.0% with respect to the product weight. The content is not limited to this. The antibacterial effect is recognized by the action of the dokudami scent component.

  A cosmetic emulsion is described as an example of cosmetics. For beauty milk, water, cetanol, glycerin, niacinamide, BG, poly cottonseed fatty acid scroll, isopropyl isostearate, hydrogenated polyisobutene, disodium phosphate, citric acid, polyacrylamide, vantenol, tocophenol acetate, polymethyl Silsesquioxane, stearic acid, methylbaraben, dimethicone, dimethiconol, EDTA-2 sodium, PEG-100, cetearyl glucoside, ceteasol alcohol, PG, ethylbaraben, sodium hydroxide, chrycosyltrehalose, stearyl alcohol , Hydrolyzed hydrogenated starch, laminaria chloro squid extract, wasabi cypress seed extract, sodium hyaluronate, benzyl alcohol and the like. The dokudami product of this invention product is put into this. Although not limited to this, 1 to 5 percent of the total weight is good. The appearance of a pale color tone can also be a prospect of compounding. In order to make cosmetics, the cosmetics aiming for the health of the skin with dokudami are completed by controlling the pH of the makeup base and the total moisture, and making it in harmony with emulsification and taking care of preservation. Increasing the blending ratio for cosmetics can reduce the preservatives used in cosmetics.

  Describe detergents. Recently, there are many dishwashing and fruit washing detergents, and those with natural physical properties have been well received by consumers. Antibiotic effect by mixing the product of the present invention with the fruit and vegetable detergents (liquid) sold on the market. Can do. The color does not remain after washing and is safe because the pigment is derived from the scum of the present invention. For example, a finely divided liquid residue obtained in a tertiary or quaternary treatment step can be used. A new dokudami detergent came out, which has a new effect on the image.

  It is recommended that the product of the product of the present invention be added in the range of 1 to 5 percent of the weight of the muddy liquor or liquor at the latter stage of muddy liquor production or sake production. Further, the extract of the present invention may be used. Match the specified amount. It has a rich taste and is a good liquor or muddy liquor.

  The dokudami product of the product of the present invention is added to livestock feed to produce good quality meat and eggs. In that case, it is considered to be about 1 to 2 percent per weight of daily food. 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 effect of the product of the present invention on people will be described. (A) A 51-year-old woman with a lot of sweat under the armpit and sweaty odor, which has been suffering for many years because it contains moisture enough to squeeze the underwear with a lot of sweat even if it is normal. When the dokudami thick sauce described later in the present application was diluted with 10 times water and drunk, after 3 days, the sweat and sweat odor were simultaneously settled. (B) A 67-year-old woman with numbness in the brain who was hospitalized and suffered from numbness of the foot and coldness of the toe after discharge. The sauce was diluted with 10 times the water and drunk. (C) A 92-year-old woman with 3 small blood clots found in head MRI examination for eye surgery, without treatment, diluting dokudami concentrated source described later in this application with 10 times water immediately after the examination When I drank it, it disappeared in the MRI reexamination two months later. In this way, Dokudami itself is not toxic and safe for the human body. Moreover, when the dokudami product of the present invention was mixed with ingredients and allowed to be eaten by pets (cats, dogs) as a bait, weight loss was not seen and the patient passed well. No abnormalities are observed.

  In general, the dokudami extract of the present invention can be added within the range of 1 to 20 percent of the total weight of the food, relative to the food or the general food. Bread, ramen, and noodles should also be added when stirring flour and water. When milk is solidified, milk tofu and cheese containing dokudami ingredients can be made. When using the extract of docami, it is also possible to use the product of the product of the present invention in combination as appropriate. In the case of these additions, the amount of water to be added increases from the standard, so it is included as part of the determined total amount of water. In the product of the present invention, the viable bacteria are suppressed due to honey contamination (mixing rate of 30 to 50%) during the treatment process, and can be edible as it is. In addition, vinegar or alcohol may be used in combination when it is desired to improve the inhibition rate of the extract of the present invention from general viable bacteria. You can taste it and put it in. There is no limitation. If sourness is desired, it may be replaced with a dokudami rich sauce described later.

Formulation example 1: Dokudami thick sauce 0.5 liters of the product of the present invention and 0.5 liters of plum syrup are mixed together in a container such as glass, and this is used as a concentrated dokudami sauce with room temperature storage. . Plum syrup is necessary to add sourness (citric acid) to the Dokudami product, and the taste is further improved, but is not limited thereto. Alternatively, vinegar and sugar may be mixed. The saccharide may be an oligosaccharide not limited to sugar, trehalose, or the like. Plum syrup is made by extracting 2 kg of plum fruit and 2 kg of icing sugar in a glass container or the like at room temperature for 7 days, and extracting ume extract containing citric acid as the icing sugar melts. An oligosaccharide not limited to rock sugar or trehalose may be used.

When the rich sauce of the present invention is applied to peeled apples or sown apples, the taste is tightened without a sense of incongruity, and even apples that are blurred can be transformed into apples with an impact of acid addition. A milk tofu with a light yellow flavor can be obtained by thinly slicing the milk tofu in an appropriate shape and applying it to the sauce of the present invention for about 1 hour. You can also make cottage cheese in the same way. To make a milk tofu, boil the milk in the pan once and put an appropriate amount of acid or bitter into it. After a while, (a) the protein hardens, and (b) it is separated into other milk moisture components (whey). When (a) is raised to a monkey, the solid content is taken out and put into a mold, it becomes milk toff or cottage cheese, and the latter is planted with various fungi and given a unique flavor.

Formulation Example 2: Dokudami Beverage 20g groundwater (containing no chlorine) or 180g filtered water of Formulation Example 1 of this application was blended and refreshed to obtain 200g of a delicious light yellow docami beverage. It is recognized as having a commercial value as a healthy and healthy drink containing 5% by weight of the product of the present invention, which is a product of the present invention, and is recognized as a new market. In consideration of the effect, it is preferable to refrigerate in summer and to drink in hot water of 40 ° C. or lower in winter.

Formulation example 3: Fruit juice type dokudami drink An orange juice type will be described as an example. Dokudami thick sauce 50g 100% citrus fruit juice 60g citric acid 0.1g gum syrup 10g water 200g of blending example 1 of this application was blended to produce 310g of 20% (volume) orange juice-flavored dokudami beverage. This was an orange-flavored dokudami beverage, and it was a delicious juice with no sense of incongruity due to the inclusion of dokudami. The amount of dokudami rich sauce may be increased or decreased according to preference, and the concentration can be changed by adjusting the amount and blending. In addition, the product of the present invention may be used in combination. The amount in this case may be determined by increasing or decreasing the taste. Furthermore, in the case of other fruit juice types, the dokudami concentrated sauce of Formulation Example 1 can be blended and made in the same manner. It has a commercial value as a healthy and healthy drink, and is recognized as a new market.

Formulation Example 4: Milk Product Type Bokudami Beverage Coffee milk type will be described as an example. 1 g of coffee milk flavored dokudami drink was prepared by blending 100 g of milk rich sauce 100 g of skim milk 200 g of skim milk 200 g of sugar extract 300 g of coffee extract 300 g of caramel 3 g of coffee fragrance 1 g of water. This is a health drink containing 4.5% by weight of the product of the present invention, which is a drink that does not impair the original flavor of coffee milk even if it contains the product. The product of the present invention may be increased or decreased according to preference. Furthermore, other dairy product types such as yogurt and lactate can be prepared in the same manner by blending the dokudami concentrated sauce of Formulation Example 1 of the present application.

Formulation Example 5: Carbonated Dokudami Beverage Concentrated sauce 100g orange juice 20g 800g water of carbon dioxide of Formulation Formula 1 was blended in an appropriate amount to produce 1.1kg of carbonated flavored beverage. This is a beverage containing 4.5% by weight of the product of the present invention, which is a product of the present invention, and it is a beverage that does not impair the original flavor of carbonic acid even by the inclusion of the product. The product of the present invention may be increased or decreased according to preference. Furthermore, it can be made similarly by blending the product of the present invention.

Formulation Example 6: Coke-type Dokudami Beverage Dokudami Concentrated Sauce 40 g Cola Base 6 g Water 14 g Carbonated Water 250 g of Formulation Example 1 was formulated to produce 310 g of cola-flavored dokudami beverage. After filling this beverage in a container, it is stored at 40 ° C. for 30 minutes and sterilized. This is a health drink containing 6.5% by weight of the product of the present invention, which is a product of the present invention, and is a dokudami drink that does not impair the original flavor of cola even if it is contained. The product of the present invention may be increased or decreased according to preference.

As described above, the process product of the present invention can be mixed into various soups, soups, foods and the like in addition to beverages having a specific composition to make health foods. Some practical examples are illustrated.
(1.-10.) Dokudami processed product of the present invention Concentrated noodle soup: Into 0.5 liter of concentrated noodle soup consisting of soy sauce, sugar, syrup, chemical seasoning, bonito, etc., 20 g of the product of the product of the present invention was mixed. There was no sense of moisture when diluted with water, and the taste increased.
2. Tsukemen soup: Noodle soup made of soy sauce, sugar, synthetic seasoning, water, etc. was mixed with 20 g of the product of the present product of the present product.
3. Buckwheat soup: Soy sauce, sugar, and other additive components finished with 0.5 liters of soba soup were mixed with 20 g of the product of the product of the present invention. The sweeter the better, the better.
4). Instant Udon soup: 10 g of instant udon soup made of salt, soup stock, bonito flavor, powdered sugar, soy sauce, etc. was mixed with 0.3 g of the dokudami product of the present invention to prepare soup containing dokudami. The product of the present invention may be increased or decreased according to preference.
5. Grilled meat sauce: Sauce, syrup, liquid sugar, salt, apple juice, brewed vinegar, garlic, miso, sesame oil spice, onion, etc. Possible) Put it in a sauce of grilled meat. Even if sugar is reduced more than usual, it is sweet and delicious.
6). Worcester sauce: 0.3% liter source of the product of this invention to 0.3 liters of sauce consisting of vegetables, fruits (tomatoes, carrots, apples, etc.), sugars (sugar, glucose fructose liquid sugar), salt, brewed vinegar, soy sauce, spices, etc. 20 g was added to make a Worcester sauce. In the case of tonkatsu sauce, add 3.5 g (can be increased or decreased as desired) of the product of the present invention to 0.3 liter.
7). Tomato Ketchup: Tomato, sugar (sugar, fructose fructose sugar, grape sugar), brewed vinegar, salt, onion, spices, etc. into ketchup 500g, 25g of dokudami product of the present invention product (can be increased or decreased according to preference) Ketchup.
8). Mayonnaise: 15 g of the product of the present invention was added to 300 g of mayonnaise consisting of edible vegetable oils, brewed vinegar, egg yolk, salt, seasonings (amino acids), spices, etc. to make mayonnaise.
9. Onion dressing: edible vegetable oil, brewed vinegar, sugar (sugar, glucose fructose liquid sugar), onion, soy sauce, sauteed garlic paste, sesame, carrot puree, salt, garlic paste, chicken extract powder, seasoning (amino acids, etc.), Onion dressing was made by adding 20 g of the product of the present invention to 0.38 liter of dressing consisting of flavored edible oil, yeast extract powder, thickener (xanthan gum), sweetener (stevia), spice extract and the like. . In the case of salad dressing, add 10 g (can be increased or decreased as desired) of the product of the present invention to 0.38 liter.
10. Various soy sauce processed products: 10 g of the soy sauce-based solution of the present invention (increase or decrease depending on preference) was added to 200 g of soy sauce-based liquid consisting of soy sauce, garlic, sugar, apple cider vinegar, onion, ginger, yeast extract, alcohol, xanthan, etc. . In addition, 5% of the soy sauce-based liquid weight used for vegetable soy sauce can be added to the product of the present invention.

  In this way, the present inventors use the dokudami product produced from the process of fermenting dokudami, combining the ingredients and taste beneficial to food and body from dokudami, and maintaining new taste and antibacterial properties and room temperature storage function Invented a useful processed product.

The present invention, when utilizing the dokudami, the antibacterial and room temperature preservation effect of the dokudami product of the present invention is divided at the time of transportation and use, mixed into the material with high quality, and necessary In response to this, the material shape of the product produced from the invention process can be flexibly used, so that it has an appropriate taste and the range of use has been expanded. By filtering the raw dokudami juice containing all the ingredients of dokudami and fermenting the extracted dokudami extract, the product has physiological effects and antibacterial properties and can be stored at room temperature, making it an easy-to-use invention. It was. All the ingredients of Tenyo dokudami were extracted with new ideas and revived in the present age. In addition, it is an invention that can establish a useful industry called Dokdami agriculture as an aid to reviving devastated villages and villages.

Claims (11)

  After harvesting dokudami, washing with acid water for sterilization of foreign body and sterilization and dehydration process (primary treatment process), then crushing dokudami to obtain dokudami fresh juice (secondary treatment) Step 3), then, the essential juice (Dokudami extract) is obtained by filtering the dokudami raw juice, followed by the honey mixed with the dokudami extract and fermenting. Performing essential steps (fourth treatment step) to complete ripening, then performing a drying step (fifth treatment step), or in some cases passing through the steps according to the above method, and having good quality taste and antibacterial properties and A dokudami product with room temperature storage.   (A) A step of dehydration after washing with collected foreign matter and acidic water for sterilization (primary treatment step) (b) Next, a step of crushing dokudami to obtain dokudami fresh juice (2 Next processing step) (c) Next, the essential step of filtering the raw dokudami juice to obtain a red dokudami extract (tertiary processing step) (d) The essential step of mixing the honey with the dokudami extract and fermenting ripeness Through the process (quaternary treatment process), an amber-colored liquid (Dokudami product) that can be stored at room temperature with a good taste is obtained, contributing to a wide range of taste adaptation. Then, in order to realize convenience, (e) a non-heated drying process (fifth process) is performed as necessary. Process (b), (c), (d), or (e) is used as a food, cosmetic, clothing, wound healing agent, etc. (b), (c), (d), (e) alone A dokudami product obtained by using one or more of the dokudami products obtained from them.   2. The filtered tertiary treatment step, and then the fourth treatment step, the fresh honey was mixed in an amount of 100% to 70% (100% is preferred) with respect to the weight of the extract of Dokudami. The dokudami product of 2 and 2.   A dokudami product composition comprising the above-mentioned claims 1, 2, and 3, or a dokudami processed product of the used dokudami product.   As processed products of the above-mentioned dokudami products, cooked rice, salad processed products, vinegared processed foods, sake processed foods, milk processed foods, fish processed foods, pickles and pickled processed foods, beverage foods, processed soybean foods, processed wheat foods, The various foodstuffs using the dokudami product of Claim 3 containing the starch processed food, canned processed food, agar processed food, seasoning processed food, etc.   4. Cosmetics using the docami product according to claim 3, comprising shampoo, rinse, lotion, lotion, milky lotion, cream and the like as processed products of the docuda product.   The clothing items using the Dokudami products according to claim 3, including underwear, socks, mufflers, T-shirts, handkerchiefs, etc. as processed products of the Dokudami products.   4. Detergents using the dokudami products according to claim 3, which include dishwashing and fruit washing detergents, vegetable detergents and the like as processed products of the dokudami products.   The horticultural and agricultural products using the dokudami products according to claim 3, including soil sprays, foliar sprays, insect repellents and the like as processed products of the dokudami products.   The dokudami production according to claim 3, wherein an animal including a person drinks or eats the production process of the dokudami production according to claim 1 and 2 as a processed product of the dokudami production. Dokudami food using food.   The dokudami production according to claim 3, comprising the dokudami production according to claim 1 and 2 as a processed product of the dokudami production, and processing it as necessary, including its residue. Preservatives and wound healing agents using products.