JP2018143246A - Production method of lactic acid fermented bamboo sap - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lactic acid fermented bamboo sap which is not bulky, can be utilized easily according to an application, and is excellent in usefulness.SOLUTION: The lactic acid fermented bamboo sap 22 is obtained by combining a bamboo leaf powder 12, a bamboo root powder 13, and an acidic plant 37 having less than pH 7 into a lactic acid fermented bamboo powder 1 and by fermenting it in water and extracting it. The bamboo leaf powder 12 is 90 to 110% by weight of the lactic acid fermented bamboo powders 1, the bamboo root powder 13 is 30 to 50% by weight of the lactic acid fermented bamboo powder 1. The acidic plant 37 may be fruits of berries, citrus, and the like. For the fruits, berries, such as Cyanococcus and Rubus ursinus×idaeus, are suitable.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a lactic acid fermented bamboo liquid and a method for producing the same.

  There is a lactic acid fermented bamboo powder obtained by lactic acid fermentation of bamboo powder obtained by finely cutting or pulverizing Miso bamboo. This lactic acid fermented bamboo powder is good quality silage as feed for livestock such as dairy cattle and can be used as high quality fertilizer to help the growth of plants such as crops, for feed, fertilizer, fishery, deodorant etc. Applications in various fields such as foods, cosmetics, quasi-drugs, and pharmaceuticals are widely expected.

  Conventionally, this lactic acid fermented bamboo powder is cut into a bamboo powder by cutting a relatively young raw bamboo of Munetake bamboo to about 500 μm, and the bamboo powder is packed in a bag within a short time and sealed for 2 to 3 weeks. It is placed and fermented with lactic acid (Patent Document 1).

JP 2006-180832 A

  Conventional lactic acid fermented bamboo powder is used as feed for livestock such as dairy cows, fertilizers for plants such as agricultural crops, soil quality improving materials for fields, etc. There is a drawback that the work when mixing with other things by feeding, fertilizing, etc. becomes very complicated.

  In addition, lactic acid fermented bamboo powder is a relatively young raw bamboo powder that is used for 2 to 3 years. However, it contains a large amount of hard bamboo fiber, so it is used as feed for livestock such as dairy cows. The bamboo fiber may cause indigestion of livestock. However, it is practically impossible to remove and feed only hard bamboo fibers from lactic acid fermented bamboo powder.

  Furthermore, since conventional lactic acid fermented bamboo powder is only lactic acid fermented with bamboo powder in a single fermentation process, it contains lactic acid and acetic acid, but has not been able to sufficiently produce many kinds of useful viable bacteria, There is a drawback that the usefulness inherent in lactic acid fermented bamboo powder has not been fully utilized.

  In view of such conventional problems, the present invention aims to provide a lactic acid fermented bamboo liquid that is not bulky, can be easily used according to the application, and has excellent usability, and a method for producing the same. Is.

  The lactic acid fermented bamboo liquid of the present invention is obtained by adding an additive to lactic acid fermented bamboo powder and subjecting it to secondary fermentation in water to extract the secondary fermented extract.

  The lactic acid fermented bamboo liquid of another invention is obtained by blending lactic acid fermented bamboo powder with bamboo leaf powder, bamboo root powder, and an acidic plant having a pH of less than 7, fermented in water and extracting the extract.

  The bamboo leaf powder is preferably 90 to 110% by weight of the lactic acid fermented bamboo powder, and the bamboo root powder is preferably 30 to 50% by weight of the lactic acid fermented bamboo powder. The acidic plant may be a fruit such as berries and citrus fruits. The fruit is preferably a berry such as blueberry or boysenberry. The berries are preferably 3% by weight or less of the total weight of the lactic acid fermented bamboo powder, the bamboo leaf powder and the bamboo root powder.

  The method for producing a lactic acid-fermented bamboo liquid according to the present invention comprises blending bamboo leaf powder, bamboo root powder, and an acidic plant having a pH of less than 7 into lactic acid-fermented bamboo powder obtained by subjecting bamboo powder to primary lactic acid fermentation. The bamboo powder is immersed in water and subjected to secondary fermentation to extract the extract.

  In that case, it is desirable to perform primary lactic acid fermentation under vacuum. Moreover, after immersing the lactic acid fermented bamboo powder containing the bamboo leaf powder, the bamboo root powder and the acidity plant in water in an immersion container, the air in the immersion container is replaced with an inert gas to perform secondary fermentation. Sometimes. Autoclave sterilization may be performed after extraction of the extract.

  According to the present invention, there is an advantage that a lactic acid fermented bamboo liquid which is not bulky, can be easily used according to the application, and has excellent usability can be produced.

It is explanatory drawing of the manufacturing method of the lactic acid fermentation bamboo powder which shows the 1st Embodiment of this invention. It is explanatory drawing of the manufacturing method of the lactic acid fermentation bamboo powder which shows the 2nd Embodiment of this invention. It is explanatory drawing of the manufacturing method of the lactic acid fermented bamboo liquid which shows the 3rd Embodiment of this invention. It is a figure which shows the data which confirms the presence or absence of the production | generation of the same ethyl acetate. It is explanatory drawing of the manufacturing method of the lactic acid fermented bamboo liquid which shows the 4th Embodiment of this invention. It is a figure which shows the production | generation data of the same organic acid. It is a figure which shows the production | generation data of the same amino acid. It is explanatory drawing of the manufacturing method of the lactic acid fermented bamboo liquid which shows the 5th Embodiment of this invention. It is a figure which shows the production | generation data of the same organic acid. It is a figure which shows the production | generation data of the same amino acid.

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

  FIG. 1 shows a first embodiment of the present invention for producing lactic acid fermented bamboo powder 1 for feed (for livestock) while preventing the production of ethyl acetate. The lactic acid fermented bamboo powder 1 is manufactured through the bamboo powdering process 2, the metal removing process 3, the vacuum lactic acid fermentation process 4, the sieving process 5, the blending process 6, and the vacuum packaging process 8 shown in FIG.

  In the bamboo powdering step 2, raw bamboo 9 of 2 years old is used, and this raw bamboo 9 is cut into a predetermined size. For this bamboo powdering, for example, a bamboo powdering device including a rotary blade 10 that rotates in contact with the end face of the raw bamboo 9 is used. The rotary blade 10 causes the raw bamboo 9 to be substantially perpendicular to the longitudinal direction from the end face side. It cuts in the direction to make the bamboo powder 11 of a predetermined size. Bamboo powder 11 is obtained by cutting raw bamboo 9 and contains predetermined moisture.

  The bamboo powder 11 having a thickness of about 500 μm and a raw bamboo 9 cut in the lateral direction to form a honeycomb is suitable, but it may be about 50 to 600 μm. Bamboo powder 11 may be obtained by pulverizing raw bamboo 9 by other methods. The bamboo powder 11 after being made into bamboo powder is conveyed to the next metal removal step 3 by air conveyance or the like.

  In the metal removal step 3, the bamboo powder 11 is applied to a metal removal device, and the metal pieces mixed in the bamboo powder 11 are removed by suction with a magnet by the blade spilling of the rotary blade 10 in the bamboo powdering step 2. This is to prevent metal pieces from entering the body when feeding livestock. The bamboo powder 11 after the metal removal treatment is conveyed to the next vacuum lactic acid fermentation step 4 by air conveyance or the like.

  In addition, a rough sieving process is provided between the bamboo powdering process 2 and the metal removing process 3, and the bamboo powder 11 is passed through a coarse sieve so that it is not cut in the bamboo powdering process 2 (for example, a size of several hundred mm or more). A) Uncut pieces may be removed. In this case, the metal removal performance in the metal removal step 3 can be improved. The coarse sieving step may be provided between the metal removal step 3 and the vacuum lactic acid fermentation step 4. In these cases, air conveyance may be used.

  In the vacuum lactic acid fermentation process 4, bamboo powder 11 containing appropriate moisture is placed in a vacuum container (vacuum processing chamber) 41 of a vacuum apparatus 40 and left standing for a predetermined period under a predetermined vacuum, whereby lactic acid bacteria derived from bamboo Then, the bamboo powder 11 is subjected to lactic acid fermentation (primary lactic acid fermentation) to produce a primary lactic acid fermentation bamboo powder (hereinafter referred to as lactic acid fermentation raw material bamboo powder) 14.

  The vacuum device 40 has a highly sealed box-like vacuum container 41 that can sufficiently withstand a predetermined vacuum pressure, a vacuum system 42 that sucks and discharges the gas in the vacuum container 41, and a vacuum container 41. A carry-in system 43 for carrying in the bamboo powder 11 and a carry-out system 44 for carrying out the lactic acid fermentation raw material bamboo powder 14 in the vacuum vessel 41 are provided.

  The vacuum vessel 41 is configured in a box shape or other shape by a metal plate such as a stainless steel plate, and an inspection window 45 and an opening / closing lid 46 for opening and closing the inspection window 45 are provided at required portions such as a side wall and a ceiling. ing. The inspection window 45 is for inspecting the inside of the vacuum vessel 41, and the opening / closing lid 46 can visually recognize the inside of the vacuum vessel 41 through the inspection window 45. In addition, when the degree of vacuum in the vacuum vessel 41 is high, the vacuum vessel 41 may be spherical. When the volume of the vacuum vessel 41 is large, an operator may be able to enter and exit through the inspection window 45.

  The vacuum system 42 has a suction pipe 47 connected to the upper part of the vacuum vessel 41 and the like. The suction pipe 47 has a secondary filter 48 for removing dust and a pressure gauge for measuring the pressure in the vacuum vessel 41. 49, an on-off valve 50 such as an electromagnetic type, an electric type, or a manual type, and a vacuum pump 51 for sucking air or the like in the vacuum vessel 41 are provided. In the vacuum vessel 41 of the vacuum system 42, bamboo powder 11 is provided. A primary filter 52 is provided to remove and the like.

  The carry-in system 43 includes an inlet 54 formed on the top or ceiling of the side wall of the vacuum vessel 41, an air carrying-in pipe 55 connected to the inlet 54, and an electromagnetic provided in the middle of the carry-in pipe 55. It has an on-off valve 56 such as an electric type, an electric type, and a manual type, and the bamboo powder 11 is carried in by air conveyance.

  The unloading system 44 is provided in the middle of the outlet 57 formed at the lower or lowermost side of the side wall of the vacuum vessel 41, the unloading piping 58 connected to the outlet 57, and the unloading piping 58. An open / close valve 59 such as an electromagnetic type, an electric type, and a manual type is provided, and the lactic acid fermentation raw material bamboo powder 14 after lactic acid fermentation in the vacuum vessel 41 is carried out by air conveyance.

  The vacuum vessel 41 includes a pH detector (not shown) for detecting the pH of the bamboo powder 11 and the lactic acid fermentation raw material bamboo powder 14 inside.

  In the vacuum device 40, the open / close valve 56 of the carry-in system 43 is opened, and the bamboo powder 11 is carried into the vacuum container 41 by air conveyance through the carry-in piping 55. At this time, the open / close valve 59 of the carry-out pipe 58 is opened or the open / close valve 50 of the suction pipe 47 is opened so that the air in the vacuum vessel 41 can be easily discharged.

  When the air loading of the bamboo powder 11 into the vacuum vessel 41 is completed, the opening / closing valve 56 of the loading pipe 55 and the opening / closing valve 59 of the unloading pipe 58 are closed, and the opening / closing valve 50 of the suction pipe 47 is opened, The vacuum pump 51 sucks the air in the vacuum container 41 to reduce the pressure. For example, when the measured value of the pressure gauge 49 is reduced to an absolute pressure of about 50 KPa, preferably about 0.1 Pa, the on-off valve 50 is closed and the inside of the vacuum vessel 41 is maintained in a vacuum (low vacuum) state. Under this vacuum, the inside of the vacuum vessel 41 is in a low oxygen atmosphere. The pressure in the vacuum container 41 may be 100 Pa or more, for example, a low vacuum of about 50 KPa, or a medium vacuum of about 0.1 to 100 Pa.

  The temperature in the vacuum vessel 41 is set to room temperature (for example, around 25 ° C.). Further, the pH of the lactic acid fermentation raw material bamboo powder 14 can be detected by a pH detector (not shown) in the vacuum container 41. During the primary lactic acid fermentation in the vacuum lactic acid fermentation process 4, the pH value in the vacuum container 41 is measured by the pH detector, and when the pH value becomes 4, it can be determined that the lactic acid fermentation has sufficiently progressed. Then, the vacuum lactic acid fermentation step 4 is completed. The period required for the primary lactic acid fermentation is, for example, about 5 days, and the lactic acid fermentation raw material bamboo powder 14 is formed by the lactic acid fermentation for 5 days.

  Further, during the lactic acid fermentation period, by managing the pH value of the lactic acid fermentation raw material bamboo powder 14 in the vacuum vessel 41, it is said that the pH does not drop despite the fact that the predetermined stationary period has elapsed. There is also an advantage that abnormal fermentation) can be detected.

  That is, normal fermentation usually takes place during the period when the pH value drops to 4 and normal fermentation is completed (normal completion period: the aforementioned 5 days), but the pH value does not drop (or rises) even after 5 days. In some cases, abnormal fermentation may occur. However, by measuring and managing the pH value of the lactic acid fermentation raw material bamboo powder 14 in the vacuum vessel 41, abnormal fermentation can be accurately detected, and commercialization of abnormal fermentation products can be eliminated.

  The pH value detected by the pH detector is output to a control means (not shown) such as a computer, and when the pH value reaches a preset value (for example, “4”), vacuum lactic acid fermentation You may make it complete | finish the process 4. FIG. Moreover, it can be determined as normal fermentation if the pH value reaches the set value within the normal completion period, and it can be determined as abnormal fermentation if not reached.

  Further, normal transition pattern data indicating a pH transition in the case of normal fermentation is stored in advance in a control means such as a computer, and the measured pH value pattern data is coincident with the normal transition pattern data or within an allowable range. Based on this, the end of the vacuum lactic acid fermentation step 4 may be determined.

  When the vacuum container 41 is large or has a plurality of compartments, by arranging a plurality of pH detectors so that the pH value inside the vacuum container 41 can be detected evenly on average, The quality of lactic acid fermentation can be determined every time.

  The vacuum vessel 41 uses a metal plate such as a stainless steel plate as a vacuum material, and does not leak or deform even when carbon dioxide is generated in the vacuum vessel 41 due to fermentation of heterolactic acid bacteria. Yes. The vacuum container 41 does not need to use a metal plate such as a stainless steel plate, and may be a bag using a flexible sheet material made of synthetic resin as long as it has vacuum resistance and sealing performance. .

  When the lactic acid fermentation in the vacuum lactic acid fermentation step 4 is completed, the on-off valve 50 is opened, the inside of the vacuum vessel 41 is returned to the atmospheric pressure state, the on-off valve 59 of the unloading pipe 58 is opened, and air conveyance is performed. Then, the lactic acid fermentation raw material bamboo powder 14 in the vacuum container 41 is conveyed to the next sieving step 5 through the unloading pipe 58.

  In the sieving step 5, the lactic acid fermentation raw material bamboo powder 14 is sieved to 500 μm or less, preferably about 300 μm or less. By sieving at this point, the water content of the lactic acid fermentation raw material bamboo powder 14 itself is less than that of the bamboo powder 11, so that clogging of the sieve is reduced and the sieving can be efficiently and efficiently screened.

  In the blending step 6, the lactic acid fermentation raw material bamboo powder 14 after sieving is put into a stirrer, and the plant enzyme 15 and the bamboo charcoal powder 16 as additives are added to the lactic acid fermentation raw material bamboo powder 14 and blended. The plant enzyme 15 is intended to promote activation by promoting metabolism necessary for livestock by its decomposition, synthesis, and absorption, and for example, papain enzyme is suitable as the plant enzyme 15. The bamboo charcoal powder 16 is for deodorizing the odor of the lactic acid fermented bamboo powder 1 and neutralizing its pH.

  In the case of lactic acid fermented bamboo powder 1 for feed, it varies depending on the type of livestock to be used. For dairy cattle, for example, 10 kg of lactic acid fermented raw material bamboo powder 14 per 60 kg of plant enzyme 15 and bamboo charcoal powder 16 It is appropriate to blend about 200 g.

  The lactic acid fermentation raw material bamboo powder 14 after lactic acid fermentation shows strong acidity and has a unique strong odor. However, by blending the alkaline bamboo charcoal powder 16, the neutralization action makes it possible to bring the pH closer to neutrality than the end of lactic acid fermentation, and it is possible to deodorize a specific odor. In addition, when bamboo charcoal powder 16 is mix | blended in large quantities, the color of lactic acid fermentation bamboo powder 1 will become black, and appetite of dairy cows etc. will be impaired.

  Thus, if the additive of the plant enzyme 15 and the bamboo charcoal powder 16 is mix | blended with the lactic-acid-fermentation raw material bamboo powder 14, in the vacuum packaging process 8, the lactic-acid-fermented bamboo powder 1 with which the additive was mix | blended will be measured for every predetermined amount. A final product 18 is obtained by vacuum packaging with a sealed bag 17 such as a sealed container. The sealing bag 17 is made of an aluminum vapor-deposited film having light shielding properties and sealing properties.

  The lactic acid fermented bamboo powder 1 produced in this way is a kind of high-quality silage that originally has a large effect of promoting the growth of livestock, but by incorporating the plant enzyme 15, the problem of bamboo fiber, which was a difficult point, is solved. can do.

  That is, since the lactic acid fermented bamboo powder 1 contains the plant enzyme 15 and, in particular, the papain enzyme, the bamboo fiber of the lactic acid fermented bamboo powder 1 can be easily softened or decomposed by the action of the papain enzyme in the body of the livestock. Can prevent indigestion caused by, and can promote the metabolism of livestock, and can further increase the growth promoting effect inherent in the lactic acid fermented bamboo powder 1.

  Moreover, since the lactic acid fermented bamboo powder 1 is blended with bamboo charcoal powder 16, it is optimal for feed for livestock that dislikes a specific odor and acidity, and can be widely fed to various livestock.

  The mixing ratio of the plant enzyme 15 and the bamboo charcoal powder 16 can be appropriately adjusted in consideration of the palatability of livestock. For example, the blending ratio of the papain enzyme as the plant enzyme 15 can be adjusted within a range of 40 to 80 g (0.004 to 0.008% by weight) with respect to 10 kg of the lactic acid fermentation raw material bamboo powder 14, and the bamboo charcoal powder 16 The blending ratio of can be adjusted in the range of 100 to 300 g (0.01 to 0.03% by weight) with respect to 10 kg of lactic acid fermentation raw material bamboo powder 14.

  Furthermore, in the vacuum lactic acid fermentation process 4, since the bamboo powder 11 is lactic acid fermented under vacuum (under a low oxygen atmosphere) using a vacuum vessel 41 having vacuum resistance, carbon dioxide gas is generated during lactic acid fermentation by heterolactic bacteria. Even so, the vacuum vessel 41 is not damaged by the increase in internal pressure. Therefore, the deterioration of the quality of the lactic acid fermented bamboo powder 1 due to the entry of external germs during the lactic acid fermentation in the vacuum lactic acid fermentation step 4 and the proliferation inside can be prevented.

  In addition, even if yeast such as Hansenula or Pichia, which are aerobic bacteria, may be mixed in the bamboo powder 11 or the like before the vacuum lactic acid fermentation step 4, the inside of the vacuum container 41 is maintained in a vacuum state. Since the bamboo powder 11 is lactic acid fermented under the vacuum, the growth of yeast can be suppressed, and the generation of ethyl acetate generated by the ester reaction of acetic acid and ethanol during the lactic acid fermentation of the bamboo powder 11 Can be prevented in advance. For this reason, there exists an advantage which the safety | security of the lactic acid fermentation bamboo powder 1 improves remarkably.

  It should be noted that a plurality of vacuum devices 40 including the vacuum containers 41 are provided, and the start date of lactic acid fermentation is set for each vacuum container 41, such as changing the date sequentially into each vacuum container 41 and putting the bamboo powder 11 into the vacuum fermentation. By adopting a production management system that sequentially shifts in units of one day, it is possible to improve the productivity even though it takes several days to produce the lactic acid fermented bamboo powder 1. For example, if five vacuum devices 40 including the vacuum vessel 41 are installed, it is also possible to manufacture them by sequentially allocating the five to five days from Monday to Friday. Of course, the number of installations may be plural other than five.

  FIG. 2 shows a second embodiment of the present invention for producing a lactic acid fermented bamboo powder 1 for fertilizer.

  The lactic acid fermented bamboo powder 1 for fertilizer passes through the bamboo powdering process 2, the metal removal process 3, the vacuum lactic acid fermentation process 4, the sieving process 5, the compounding process 6, the secondary fermentation process 7 and the packaging process 8A shown in FIG. To manufacture.

  Note that the bamboo powdering step 2, the metal removing step 3, the vacuum lactic acid fermentation step 4, and the sieving step 5 are substantially the same as those in the first embodiment. In the case of fertilizer, the metal removal step 3 may be omitted.

  In the blending process 6, additives such as papain enzyme and other plant enzymes 15, bamboo charcoal powder 16, and bamboo leaf powder 20 are added to the lactic acid fermentation raw material bamboo powder 14 after the primary lactic acid fermentation in the vacuum lactic acid fermentation process 4. To do. In this case, 10 g of lactic acid fermentation raw material bamboo powder 14 is 20 g of plant enzyme 15 such as papain enzyme (0.002% by weight with respect to lactic acid fermentation raw material bamboo powder 14), and bamboo charcoal powder 16 is 800 g (lactic acid fermentation raw material bamboo. 0.08 wt% with respect to the powder 14) and the bamboo leaf powder 20 are blended at a ratio of about 10 kg (substantially the same as the lactic acid fermentation raw material bamboo powder 14).

  This is because even if the plant enzyme 15 such as papain enzyme is about 20 g, the rooting property of the crop is improved and the photosynthesis is improved, so that the metabolism of the crop can be promoted and the activation can be sufficiently secured. Further, by setting the bamboo charcoal powder 16 to about 800 g, the pH of the lactic acid fermented bamboo powder 1 is neutralized to about 6 ± 0.5. Moreover, it is for improving the bactericidal property and antibacterial property of soil etc. using the strong bactericidal property and antibacterial property which the bamboo leaf powder 20 has.

  In addition, according to the soil quality of a field, the plant enzyme 15 is 10-30 g with respect to 10 kg of lactic-acid-fermentation raw material bamboo powder 14 (0.001-0.003 weight% with respect to lactic-acid-fermenting raw material bamboo powder 14), bamboo charcoal powder 16 Can be adjusted in the range of 500 to 1000 g (0.05 to 0.1% by weight based on the lactic acid fermentation raw material bamboo powder 14). If rice bran is added to the lactic acid fermentation raw material bamboo powder 14 in addition to the plant enzyme 15, bamboo charcoal powder 16 and bamboo leaf powder 20, secondary fermentation in the secondary fermentation step 7 can be promoted.

  In the secondary fermentation process 7, the blended powder in which the lactic acid fermentation raw material bamboo powder 14 is blended with the additives of plant enzyme 15, bamboo charcoal powder 16 and bamboo leaf powder 20 is applied over a period of about two weeks in an aerobic atmosphere. Secondary fermentation. In this secondary fermentation step 7, secondary fermentation is performed in a state where the blended powder is raised, but the entire blended powder is fermented substantially uniformly while repeating stirring and standing for each predetermined period.

  Since the predetermined lactic acid fermented bamboo powder 1 can be obtained by secondary fermentation of the blended powder in the secondary fermentation process 7, the final packaging is performed in the air-permeable packaging bag 19 having holes 19a in the packaging process 8A. Product 18A is assumed. The packaging bag 19 may have a sealing property.

  In this way, by blending the plant enzyme 15 with the lactic acid fermentation raw material bamboo powder 14, the rooting of the crop is improved, the photosynthesis is improved, and the metabolism of the crop is promoted to ensure sufficient activation. The pH can be easily adjusted according to the soil and crops, such as neutralizing the whole pH by blending the powder 16.

  Furthermore, since bamboo leaf powder 20 is blended with lactic acid fermentation raw material bamboo powder 14, the bamboo leaf powder 20 improves bactericidal and antibacterial properties, and the trunk of raw bamboo 9 which is the raw material of lactic acid fermentation bamboo powder 1. In addition, even bamboo leaves including the bamboo branches can be used, and waste of resources can be prevented as much as possible.

  In this case as well, in the primary lactic acid fermentation of the bamboo powder 11 in the vacuum lactic acid fermentation step 4, it goes without saying that the production of ethyl acetate can be prevented as in the first embodiment.

  FIG. 3 shows a third embodiment of the present invention for producing a lactic acid fermented bamboo liquid 22 used for feed, fertilizer, fisheries and deodorization.

  This lactic acid fermented bamboo liquid 22 is an extract obtained by blending lactic acid fermented bamboo powder 1 with additives such as plant enzyme 15 such as papain enzyme, bamboo charcoal powder 16 and the like, fermented in water, and extract the extract shown in FIG. After the powdering process 2, the metal removal process 3, the vacuum lactic acid fermentation process (primary lactic acid fermentation process) 4, the sieving process 5, the blending process 6, the bamboo liquid fermentation process 23, the aging process 24, the filtration process 25, and the container packing process 26 To manufacture.

  In the manufacturing process of FIG. 3, the bamboo powdering process 2, the metal removing process 3, the vacuum lactic acid fermentation process 4, the sieving process 5, and the blending process 6 are the same as those in the first embodiment shown in FIG.

  In the blending step 6, the plant enzyme 15 and bamboo charcoal powder 16 additives are blended with the lactic acid fermentation raw material bamboo powder 14. In the bamboo liquid fermentation step 23, the lactic acid fermented bamboo powder 1 containing the additive is put in a non-woven filter 27 and then immersed in water 29 such as active water in an immersion container 28. In addition, the ratio of the lactic acid fermented bamboo powder 1 and the water 29 at this time is suitably about 80 liters for the water 29 while the lactic acid fermented bamboo powder 1 is about 10 kg.

  Then, after the lactic acid fermented bamboo powder 1 is immersed in the water 29, the air in the space in the immersion container 28 is evacuated and replaced with an inert gas, for example, nitrogen gas 30, and placed in a fermentation room at a room temperature of about 26 ° C. for a predetermined period. (For example, about 5 to 7 days) Leave the lactic acid fermented bamboo powder 1 as a secondary fermented extract from the lactic acid fermented bamboo powder 1, and lactic acid fermented bamboo powder 1 and lactic acid fermented bamboo liquid under a nitrogen gas atmosphere The secondary fermentation is performed in parallel with the lactic acid bacteria and general live bacteria in No. 22.

  The immersion container 28 has an open / close lid 31, and can put in and out the filter 27 in a state in which the lactic acid fermented bamboo powder 1 is put, and can be appropriately sealed as necessary. The immersion container 28 is provided with a pH detector (not shown) so that the pH of the lactic acid fermented bamboo liquid 22 can be detected. At the beginning of the bamboo liquid fermentation process 23, the water 29 in the immersion vessel 28 is neutral at about pH 7, and the lactic acid fermented bamboo powder 1 at about pH 4 is added thereto, so that the pH is about 6 as a whole.

  When secondary fermentation by lactic acid bacteria and general living bacteria proceeds in the bamboo liquid fermentation process 23, the pH value in the immersion container 28 decreases. For example, if the pH value becomes 5 to 4.5 (for example, pH 4.7), the bamboo liquid fermentation is performed. The secondary fermentation in step 23 is finished. And the on-off valve 32 of the immersion container 28 is opened, and the lactic acid fermentation bamboo liquid 22 which is a secondary fermentation extract eluted from the lactic acid fermentation bamboo powder 1 of the immersion container 28 into the water 29 is passed through the container 33 or directly to the aging container 34. And take out.

  In the aging step 24, the extracted lactic acid fermented bamboo liquid 22 is left to stand for about 3 to 7 days in a state where it is put in the aging container 34, and is subjected to secondary fermentation for aging. The inside of the aging container 34 is maintained in an aerobic condition in which the space portion is filled with air. Note that the inside of the aging container 34 may be replaced with an inert gas (for example, nitrogen gas) in the same manner as the immersion container 28.

  If there is no abnormality during the ripening period in the ripening step 24, the lactic acid fermented bamboo liquid 22 in the ripening vessel 34 is filtered in the filtration step 25 to remove yeast membranes and dust, and then the lactic acid in the container filling step 26. The fermented bamboo liquid 22 is packed in a suitable container 35 to obtain a final product 36. If there is an abnormality in the quality of the lactic acid fermented bamboo liquid 22, the abnormality becomes remarkable during the aging period in the aging process 24, and disposal or other appropriate measures are taken at that time. In addition, you may make it perform the bamboo liquid fermentation process 23 and the aging process 24 continuously in the same container.

  The lactic acid fermented bamboo liquid 22 produced in this way is handled with less bulk compared to the conventional lactic acid fermented bamboo powder 1 when used for feed, fertilizer, aquaculture, or deodorization. It can be easily used according to the application, and the convenience is remarkably improved. For example, even when blended and fed into roughage as feed for livestock such as dairy cows, the lactic acid fermented bamboo liquid 22 can be easily mixed with the roughage, and problems with conventional bamboo fibers can be solved.

  Six types of lactic acid fermented bamboo powder (sample 1) obtained by primary lactic acid fermentation under atmospheric pressure and lactic acid fermented bamboo powder 1 obtained by primary lactic acid fermentation under vacuum in vacuum lactic acid fermentation step 4 in each embodiment. Samples 2 to 7 were analyzed for the relationship among atmospheric pressure, pH, general viable bacteria, and ethyl acetate. The results shown in FIG. 4 were obtained.

  As far as this analysis result is seen, in Sample 1 fermented with lactic acid under atmospheric pressure, a trace amount of ethyl acetate of about 45 mg / 100 g was detected, but in Samples 2 to 7 fermented with lactic acid under vacuum, Production of ethyl acetate in lactic acid fermented bamboo powder 1 was not detected. Therefore, in producing the lactic acid fermented bamboo powder 1 by fermenting the bamboo powder 11 with lactic acid, the inside of the vacuum vessel 41 is maintained in a vacuum state, and the bamboo powder 11 is subjected to lactic acid fermentation under the vacuum, thereby producing ethyl acetate. It was confirmed that generation could be prevented.

  Therefore, if the inside of the vacuum vessel 41 is maintained in a low vacuum state in the vacuum lactic acid fermentation step 4, it is possible to prevent the production of ethyl acetate in the lactic acid fermentation bamboo powder 1. However, in order to stably produce the lactic acid fermented bamboo powder 1 free of ethyl acetate, it is desirable that the pressure be medium vacuum or higher.

  The atmospheric pressure in FIG. 4 is set to 0.00, the maximum vacuum degree of the vacuum apparatus 40 used for the manufacture of the samples 2 to 7 is 0.10, and between the atmospheric pressure 0.00 and the vacuum degree 0.10. After dividing into 10 stages, the atmospheric pressure at each stage when the samples 2 to 7 are manufactured is shown for each sample 2 to 7. As shown in FIG. 4, the higher the degree of vacuum in the vacuum vessel 41 in the vacuum lactic acid fermentation step 4, the lower the pH value of the lactic acid fermented bamboo powder 1 after lactic acid fermentation, and the number of general viable bacteria increases. It is in.

  Therefore, as illustrated in the third embodiment of FIG. 3, in the case where the lactic acid fermented bamboo powder 1 is immersed in the water 29 and subjected to secondary fermentation in the bamboo liquid fermentation step 23, the secondary fermentation is considered. Thus, it is appropriate to end primary lactic acid fermentation at about pH 4.76 of sample 6 having a large number of general viable bacteria containing lactic acid bacteria and low vacuum maintenance cost.

  In addition, depending on the use of the lactic acid fermentation bamboo powder 1, it is good also as completion | finish of primary lactic acid fermentation with the pH value in any one of the samples 2-5.

  Moreover, the primary lactic acid fermentation and the second are obtained by subjecting the bamboo powder 11 to primary lactic acid fermentation to obtain a lactic acid fermentation raw material bamboo powder 14, and by adding a plant enzyme 15 having a fermentation promoting effect to the lactic acid fermentation raw material bamboo powder 14 and performing secondary fermentation. The fermentation conditions can be changed in the subsequent fermentation, and the lactic acid fermentation bacteria produced in the vacuum lactic acid fermentation process 4 and the subsequent bamboo liquid fermentation process 23 can be made different.

  For example, in the primary lactic acid fermentation of bamboo powder 11, by producing lactic acid bacteria Lactococcus in the lactic acid fermentation raw material bamboo powder 14 and blending the lactic acid fermentation raw material bamboo powder 14 with plant enzymes 15 such as papain enzyme, Subsequent fermentation in the bamboo liquid fermentation step 23 and the ripening step 24 can generate anaerobic lactic acid bacteria such as Bactobacillus brevis and Lactobacillus casei and aerobic acetic acid bacteria such as Acetobacter. Therefore, the lactic acid fermented bamboo liquid 22 contains many kinds of useful lactic acid bacteria, acetic acid bacteria, and the like, and has an advantage that its own uses can be developed in various fields.

  A sample of lactic acid fermentation bamboo liquor 22, which is a secondary fermentation extract extracted after passing through the bamboo liquor fermentation step 23 by denaturing gradient gel electrophoresis (DGGE) (for example, 7 days from the start of fermentation) As a result of analysis on the eyes, DNA bands of anaerobic lactic acid bacteria (for example, Lactobacillus brevis, Lactobacillus coryniformis, Lactobacillus casei, Lactobacillus paracasei subsp. Paracasei, Lactobacillus paracollinoides) were detected. Further, when a sample of the lactic acid fermented bamboo liquid 22 after completion of the ripening step 24 was analyzed by DGGE, a DNA band of an aerobic acetic acid bacterium (for example, Acetobacter pasteurianus) was detected.

  This is presumed that there was lactic acid fermentation by anaerobic lactic acid bacteria in the bamboo liquid fermentation process 23 with nitrogen gas substitution, and aging fermentation by aerobic acetic acid bacteria in the aging process 24 under aerobic conditions.

  The lactic acid fermented bamboo liquid 22 produced in this manner can be appropriately diluted with water and used for livestock feed, feed additives, fertilizers or aquatic products. Compared with this, much better utility can be expected.

  In the third embodiment, the bamboo leaf powder 20 may be blended in the blending step 6 as in the second embodiment.

  FIG. 5 shows a fourth embodiment of the present invention for producing a lactic acid fermented bamboo liquid 22 used for foods, cosmetics, quasi drugs and pharmaceuticals.

  The lactic acid fermented bamboo liquid 22 of this embodiment is a powdery product obtained by cutting or pulverizing the lactic acid fermentation raw material bamboo powder 14 with acidity plant 37 having an acidity of less than pH 7, especially Boysenberry, which is a natural fruit, and straw. After blending bamboo leaf powder (bamboo powder) 12 and powdered bamboo root powder 13 obtained by cutting or pulverizing bamboo root, lactic acid fermented bamboo powder 1 blended with them is put in filter 27 and put in water 29. The extract (secondary fermentation extract) is extracted by dipping and secondary fermentation.

  In the blending step 6, the lactic acid fermented bamboo liquid 22 is produced in the blending process 6 with respect to the lactic acid fermented raw material bamboo powder 14 (for example, 5 kg). It is different from the third embodiment in that the powder 13 and 1.2 kg of the Boysenberry of the acidity plant 37 are blended and mixed.

  Thus, the secondary powder which is the extract is obtained by immersing the compounded powder in which the bamboo leaf powder 12, the bamboo root powder 13 and the Boysen Perry are blended at a predetermined ratio into the lactic acid fermentation raw material bamboo powder 14 in water 29 and performing secondary fermentation. By extracting the fermented extract, for example, as shown in FIG. 6, a lactic acid fermented bamboo liquid containing an organic acid typified by 2300 μg / mL lactic acid and 610 μg / mL acetic acid and containing various kinds of amino acids as shown in FIG. 22 can be manufactured.

  The bamboo leaf powder 12 contains approximately the same weight as the lactic acid fermentation raw material bamboo powder 14, but may be slightly less than or slightly larger than the lactic acid fermentation raw material bamboo powder 14. Therefore, the bamboo leaf powder 12 is 85 to 120% by weight, preferably 90 to 110% by weight, based on the lactic acid fermentation raw material bamboo powder 14. The bamboo root powder 13 is suitably about 40% by weight or more, for example, about 30 to 50% by weight of the lactic acid fermentation raw material bamboo powder 14. The Boysenberry of the acid property plant 37 is suitably 10 to 12% by weight, for example, about 8 to 15% by weight of the total weight of the lactic acid fermentation raw material bamboo powder 14, bamboo leaf powder 12 and bamboo root powder 13.

  Boysen berries include, for example, powders that are cut or crushed after drying. Boysenberry contains nutrients that exhibit excellent antioxidant action such as anthocyanin, folic acid, and ellagic acid, and minerals (calcium and iron), and therefore, active oxygen is absorbed by antioxidants such as anthocyanins in Boysenberry. Production can be suppressed and minerals can be ingested.

  Bamboo leaf powder 12 has general living bacteria containing a large amount of Escherichia coli, and by blending this, secondary fermentation in bamboo liquid fermentation process 23 and ripening process 24 can be promoted. Bamboo root powder 13 has excellent bactericidal and antibacterial properties.

  In the bamboo liquid fermentation process 23, a non-woven filter 27 containing the lactic acid fermented bamboo powder 1 (about 13 kg) after mixing the boysenberry in the mixing process 6 is added, and about 100 liters of water 29 such as active water is added. Then, it is immersed in the dipping vessel 28, and in this state, it is left to stand at a room temperature of about 26 ° C. for a predetermined period (for example, 10 days) in the fermentation room to perform secondary fermentation.

  In the aging step 24, as in the third embodiment, the lactic acid fermented bamboo liquid 22 extracted from the lactic acid fermented bamboo powder 1 is left in the aging container 34 for about 3 days to be aged. Note that the lactic acid fermented bamboo liquid 22 after ripening in the ripening step 24 may be packed in an appropriate container 35 in the container filling step 26A as shown by a broken line arrow in FIG. In addition, this product 36 is a thing of the use as livestock and a drink additive liquid for pets.

  Alternatively, the lactic acid fermented bamboo liquid 22 ripened in the ripening step 24 and filtered in the filtration step 25 may be sterilized in the autoclave sterilization step 38. For example, in an autoclave sterilizer, high-pressure sterilization is performed at a high pressure (eg, 2 atm) at 120 ° C. or higher for a predetermined time (eg, 30 minutes). By performing this sterilization treatment, bacteria such as lactic acid bacteria and yeast in the lactic acid fermented bamboo liquid 22 can be killed, leaving enzymes (amino acids), etc., and lactic acid for foods, cosmetics, quasi drugs and pharmaceuticals. The fermented bamboo liquid 22 can be provided.

  The lactic acid fermented bamboo liquid 22 that has been sterilized in the autoclave sterilization process 38 is packed in a suitable container 35 in the container packing process 26 to obtain a final product 36. The lactic acid fermented bamboo liquid 22 sterilized in the autoclave sterilization process 38 is appropriately diluted with functional water (for example, ceramic water (water in contact with the ceramic)) and then packed in a suitable container 35 in the container packing process 26. The final product 36 may be used. This product 36 is a lactic acid fermented bamboo liquid 22 for foods, cosmetics, quasi-drugs, pharmaceuticals, etc., for example, food additive liquids (such as umami ingredient improving liquids for foods), cosmetics (such as skin water and moisturizing gel). And uses such as an antibacterial liquid.

  The two types of lactic acid fermented bamboo liquid 22 exemplified in the fourth embodiment, that is, a product 36 that has undergone an autoclave sterilization step 38 (for example, lactic acid fermented bamboo liquid 22 for food, cosmetics, quasi drugs, pharmaceuticals, etc.) The product A which is the product A and the product 36 after the ripening step 24 (for example, livestock and pet beverage additive liquid) are more bactericidal and antibacterial than the product C which is the product 36 in the third embodiment. The effect is remarkably excellent.

  The products A and C were tested for antibacterial activity against E. coli (serum O-157: H7). First, when 1 mL of the test solution of product C is administered to a medium in which 6.2 × 10 5 μg / mL of E. coli is cultured, E. coli after 1 hour becomes 3.7 × 10 5 μg / mL, and E. coli after 2 hours becomes 8. At 4 × 10 4 μg / mL, E. coli was killed after 4 hours.

  In addition, when 1 mL of a test solution of Boysenberry extract was administered to a medium of 6.2 × 10 5 μg / mL of E. coli, 1.6 × 10 5 μg / mL of E. coli was confirmed after 6 hours. Did not die.

  On the other hand, when 1 mL of the test solution of product A was administered to the medium of E. coli 6.1 × 10 5 μg / mL, E. coli was 20 μg / mL after 30 minutes, and E. coli was killed after 1 hour. From the results of this antibacterial activity test, it was found that Product A has a remarkable antibacterial effect that kills E. coli.

  Further, the product B was tested for antibacterial activity against Campylobacter. When 1 mL of the test solution of product B was administered to the medium in which Campylobacter 1.7 × 10 5 μg / mL was cultured, Campylobacter became 300 μg / mL after 10 minutes, and Campylobacter died after 30 minutes. Similarly, when 1 mL of a test solution diluted 5-fold of product B was administered to a medium of Campylobacter 1.7 × 10 5 μg / mL, Campylobacter became 400 μg / mL after 30 minutes. From the results of this antibacterial activity test, it was found that Product B has a remarkable antibacterial effect that kills Campylobacter.

  In addition, as a result of amino acid measurement on products A to C, phenylalanine, which is an essential amino acid, is about 2.8 μg / mL in product C, whereas 420 μg / mL in product B and 470 μg / mL in product A. It turned out to be much more. This phenylalanine has a high analgesic effect and has an effect of reducing chronic pain.

  For example, when the product 36 that has undergone the autoclave sterilization step 34 is used as the lactic acid fermented bamboo liquid 22 for foods or the like, the antibacterial liquid is obtained by the antioxidative action derived from Boysenberry and the bactericidal action derived from bamboo root powder and bamboo leaf powder. In addition to being able to be used as an amino acid, it is possible to enhance the umami component of foods, and there is an advantage as a natural preservative.

  FIG. 8 shows a fifth embodiment for producing a lactic acid fermented bamboo liquid 22 used for foods, cosmetics, quasi drugs and pharmaceuticals.

  In this embodiment, the proportions of lactic acid fermentation raw material bamboo powder 14, bamboo leaf powder 12 and bamboo root powder 13 are the same as those in the fourth embodiment, and the amount of Boysenberry is blended in lactic acid fermentation raw material bamboo powder 14 and bamboo leaf powder 12 And it is different from 4th Embodiment in the point which restrains to 300 g in the range of 1-3 weight% of the total weight of the bamboo root powder 13, and manufactures the lactic acid fermentation bamboo liquid 22. FIG.

  The blended amount of Boysenberry is 300 g and is 2.5% by weight of the total weight of the lactic acid fermentation raw material bamboo powder 14, bamboo leaf powder 12 and bamboo root powder 13, but it may be 1 to 3% by weight. .

  After blending Boysenberry, bamboo leaf powder 12 and bamboo root powder 13 into the lactic acid fermentation raw material bamboo powder 14 at such a ratio to make a blended powder, the blended powder is immersed in water 29 for secondary fermentation. By extracting the extract (secondary fermentation extract), for example, as shown in FIG. 9, it contains an organic acid typified by lactic acid 3000 μg / mL and acetic acid 930 μg / mL, and as shown in FIG. The lactic acid fermented bamboo liquid 22 containing can be manufactured.

  In the fourth embodiment and the fifth embodiment, the blending amounts of the lactic acid fermentation raw material bamboo powder 14, the bamboo leaf powder 12 and the bamboo root powder 13 are the same, but the blending amounts of Boysenberry are greatly different. In the case of the fourth embodiment, since a large amount of Boysenberry is blended with 1.2 kg, the increase in the amount of Boysenberry greatly contributes to the production of a large amount of amino acids in the lactic acid fermentation bamboo liquid, and the umami component Improved results were obtained. Therefore, the lactic acid fermented bamboo liquid 22 of the fourth embodiment can be used as a food additive for improving umami.

  On the other hand, with the increase in the amount of Boysenberry, the organic acid lactic acid is about 2300 μg / mL and acetic acid is about 280 μg / mL, and it has bactericidal properties against Escherichia coli and Campylobacter, but it also has bactericidal properties against some bacteria such as Staphylococcus aureus. The result of decreasing was obtained.

  On the other hand, as shown in the fifth embodiment, the amount of Boysenberry is 2.5% by weight, which is 3% by weight or less of the total weight of the lactic acid fermentation raw material bamboo powder 14, bamboo leaf powder 12 and bamboo root powder 13. The lactic acid fermented bamboo liquid 22 was produced in the same manner as in the fourth embodiment with a reduced amount to the extent, and the lactic acid fermented bamboo liquid 22 was analyzed. As shown in FIG. 9, the organic acid lactic acid was 3000 μg / mL, Acetic acid was increased to 900 μg / mL, and as shown in FIG. 10, a result having many kinds of amino acids was obtained.

  And when this lactic-acid-fermented bamboo liquid 22 was administered to the culture medium of Staphylococcus aureus and the bactericidal property was investigated, the bactericidal property with respect to Staphylococcus aureus was confirmed. Of course, as in the case of the fourth embodiment, bactericidal properties against Escherichia coli and Campylobacter were also confirmed.

  Therefore, the lactic acid fermented bamboo liquid 22 produced with the blended amount of Boysenberry with 3% by weight or less of the total weight of the lactic acid fermentation raw material bamboo powder 14, bamboo leaf powder 12 and bamboo root powder 13 is an amino acid that is the source of the umami component. In this respect, although slightly lower than in the case of the fourth embodiment, it is very excellent in terms of bactericidal properties, and can be widely used as a bactericidal agent.

  As mentioned above, although each embodiment of this invention was explained in full detail, this invention is not limited to each embodiment, A various change is possible in the range which does not deviate from the meaning of this invention.

  For example, in each embodiment, the specific ratio in the case of blending the lactic acid fermentation raw material bamboo powder 14, the plant enzyme 15, the bamboo charcoal powder 16, the bamboo leaf powder 20, and the bamboo root powder 13 is shown. In the case of feed, fertilizer, aquaculture, food, cosmetics, quasi-drugs, and pharmaceuticals, the target species of livestock, soil properties, crop types, food There are various combinations depending on the type of cosmetic, the type of cosmetic, the quasi-drug, the type of pharmaceutical, and the like, and are not limited to the exemplified numerical values.

  Moreover, although the thing which grind | pulverized the bamboo leaf containing a bamboo branch is illustrated as the bamboo leaf powder 20, the powdered rice cake which does not contain a bamboo branch and is made into a powder form may be sufficient. Further, the bamboo leaf powder 20 can use bamboo leaves other than 孟宗竹, such as bamboo leaves of true bamboo, bear leaves and other bamboo leaves. Accordingly, it is sufficient that the bamboo leaf powder is a powder of bamboo leaves in a broad sense including bamboo shoots. The raw raw bamboo 9 is generally 孟宗竹, but may be other than 孟 孟 bamboo.

  In each embodiment, the case where papain enzyme is blended as the plant enzyme 15 and boysenberry is blended as the acidity plant 37 in the blending step 6 is exemplified, but the plant enzyme 15 other than the papain enzyme may be used, or other than boysenberry. The acidity plant 37 may be used.

  For example, blueberries including Boysenberry, berries such as strawberry, citrus fruits such as mandarin orange and lemon, plums, and other fruits are suitable for the acidic plant 37. However, leafy vegetables other than fruits, other vegetables, grasses, and the like can be used as long as they are natural plants having an acidic pH of less than 7. In addition, as the acidic plant 37, processed plants such as processed vegetables and processed fruits made from natural plants can be used. These acidic plants 37 preferably have a pH of about 5 or less than 4.

  In each embodiment, the acidity plant 37 may be used instead of the plant enzyme 15, and the plant enzyme 15 may be used instead of the acidity plant 37. Therefore, in the production of the lactic acid fermented bamboo powder 1 of the first and second embodiments, it is also possible to mix an acidic plant 37 such as Boysenberry instead of the plant enzyme 15. The plant enzyme 15 and the acidity plant 37 are preferably blended in the form of powder or granules, but may be blended in the form of strips or other states.

  In each embodiment, in order to suppress the production | generation of ethyl acetate in a primary lactic acid fermentation process, the inside is maintained to a vacuum using the vacuum vessel 41. FIG. However, even if an inert gas such as nitrogen gas is injected into the fermentation vessel and the bamboo powder 1 is subjected to primary lactic acid fermentation in an inert gas atmosphere, it is possible to suppress the production of ethyl acetate during the primary lactic acid fermentation process. is there.

  In the blending steps of the fourth and fifth embodiments, bamboo charcoal powder may be blended depending on the application. Depending on the uses of the lactic acid fermented bamboo powder 1 and the lactic acid fermented bamboo liquid 22, the generation of a small amount of ethyl acetate may not be a problem at all. In the production of, bamboo powder may be lactic acid fermented under normal anaerobic conditions.

1 Lactic acid fermentation bamboo powder 4 Vacuum lactic acid fermentation process 6 Compounding process 7 Secondary fermentation process 11 Bamboo powder 12 Bamboo leaf powder 13 Bamboo powder 14 Lactic acid fermentation raw material bamboo powder 15 Plant enzyme 16 Bamboo charcoal powder 22 Lactic acid fermentation bamboo liquid 23 Bamboo liquid fermentation Process 37 acid nature plant

The present invention relates to a method for producing a lactic acid fermented bamboo liquid .

In view of such conventional problems, the present invention provides a method for producing a lactic acid fermented bamboo liquid that is not bulky, can be easily used according to the application, and produces a lactic acid fermented bamboo liquid excellent in utility. It is intended to do.

In the present invention , bamboo leaf powder, bamboo root powder , and powdery, granular, or flake shaped natural plants having an acidity of less than pH 7 are blended into lactic acid fermented bamboo powder obtained by subjecting bamboo powder to primary lactic acid fermentation. , Soaking the blended powder in water in the container, replacing the air in the container with an inert gas and allowing to stand, and subjecting the blended powder to secondary fermentation in the water to extract a secondary fermentation extract It is.

Claims (10)

  Lactic acid fermented bamboo liquid, characterized in that an additive is mixed with lactic acid fermented bamboo powder and subjected to secondary fermentation in water to extract a secondary fermented extract.   A lactic acid fermented bamboo liquid, characterized in that a lactic acid fermented bamboo powder is blended with bamboo leaf powder, bamboo root powder, and an acidic plant having a pH of less than 7 and fermented in water to extract an extract.   The lactic acid fermentation according to claim 2, wherein the bamboo leaf powder is 90 to 110% by weight of the lactic acid fermented bamboo powder, and the bamboo root powder is 30 to 50% by weight of the lactic acid fermented bamboo powder. Bamboo liquid.   The lactic acid fermented bamboo solution according to claim 2 or 3, wherein the acidic plant is a fruit such as berries and citrus fruits.   The lactic acid fermented bamboo liquid according to claim 4, wherein the fruit is a berry such as a blueberry or a boysenberry.   6. The lactic acid fermented bamboo liquid according to claim 5, wherein the berries are 3% by weight or less of the total weight of the lactic acid fermented bamboo powder, the bamboo leaf powder and the bamboo root powder.   Bamboo leaf powder, bamboo root powder, and acidity plant having a pH of less than 7 are blended with lactic acid fermented bamboo powder obtained by primary lactic fermentation of bamboo powder. Extracting the extract, a method for producing a lactic acid fermented bamboo liquid.   The method for producing a lactic acid fermented bamboo liquid according to claim 7, wherein the primary lactic acid fermentation is performed under vacuum.   After immersing the lactic acid fermented bamboo powder containing the bamboo leaf powder, the bamboo root powder and the acidity plant in water in an immersion container, the air in the immersion container is replaced with an inert gas to perform secondary fermentation. The method for producing a lactic acid fermented bamboo liquid according to claim 7 or 8.   The method for producing a lactic acid fermented bamboo liquid according to any one of claims 7 to 9, wherein autoclave sterilization is performed after extraction of the extract.