JP2935784B2 - How to deodorize dokudami - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for deodorizing dakudami, which can reduce the unpleasant odor (mainly the odor of dead leaves) of the dumb drip in a short time.

[0002]

2. Description of the Related Art Dokudami has been widely used as a folk medicine since ancient times, and it is described in various books that it has a medicinal effect such as a capillary strengthening action, a diuretic action and a detoxifying action. The most common use of dokudami is to drink an extract obtained by extracting with hot water, but there is a problem that the dokudami extract has an unpleasant odor (mainly a dead leaf odor).

[0003] Conventionally, as a method of deodorizing skulls,
Fermentation methods using yeasts and the like are known (JP-B-59-7692, JP-B-63-17812, JP-A-4-248971, JP-A-4-248973, etc.).

[0004]

However, such a method has problems that fermentation requires too much time and fermentation odor may occur. SUMMARY OF THE INVENTION An object of the present invention is to provide a method for deodorizing a drainage liquid which can be performed in a short time.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for reducing the unpleasant odor (mainly, dead leaf odor) of a drip solution in a short time, and as a result, a solution having a specific range of pH and temperature. It was found that the unpleasant odor (mainly dead leaf odor) of the drip solution can be reduced only by bringing the acetic acid and acetic acid bacteria into contact with each other for a short time. (Note that Japanese Patent Application Laid-Open No. 62-294046)
JP-A-63-240770, JP-A-63-219
347, JP-A-1-15767, JP-A-1-30
0849, JP-A-1-300850, JP-A-2-1-1
No. 6943, etc., using acetic acid bacteria, soy milk, beer,
Although methods for reducing the unpleasant odor of kneaded mustard, green tea extract, retort cooked rice and the like have been disclosed, these methods do not suggest any reduction in the unpleasant odor (mainly, dead leaf odor) of the soybean soup liquid. Based on the above findings, the gist of the completed invention is pH 3 to
A method of deodorizing a skull, which comprises contacting a slime liquid with an acetic acid bacterium at 8, 5 to 80 ° C.

Hereinafter, the present invention will be described in detail. First, the dokudami material used in the present invention is not particularly limited, and for example, raw dokudami, dried dokudami, and those obtained by subjecting them to roasting treatment can be used. The method of drying and roasting is not particularly limited, but it is more preferable to use far-infrared rays in view of the effects of the present invention. Next, the dung solution used in the present invention is, for example, 5
It can be obtained by adding and mixing 0.2 to 5 parts by weight of the above-mentioned dough raw material to 100 parts by weight of hot water at 0 to 100 ° C. and boiling it for 30 seconds to 60 minutes. Further, a liquid or a slurry obtained by adding means such as cutting, crushing, grinding, and pressing to raw skulls as needed can also be used.

[0007] Next, treating the obtained contaminated liquid with a cyclodextrin polymer or dissolving cyclodextrin in the obtained contaminated liquid can improve the flavor of the obtained contaminated liquid. desirable.

The former cyclodextrin polymer is a so-called α-type, β-type or γ-type cyclodextrin polymer, and is composed of aldehyde, ketone, allyl halide, isocyanate, epichlorohydrin, ethylene glycol,
Polymerization type in which cyclodextrin is adjusted to an arbitrary shape such as gel or bead using various cross-linking reagents such as diepoxypropyl ether, and fixed type in which silica or acrylic carrier is chemically bonded via a spacer There is. The former polymerizable cyclodextrin polymer can be made water-soluble or water-insoluble by adjusting the degree of polymerization. In the present invention, any type of polymer may be used, but it is preferable to use a water-insoluble polymer from the viewpoint of the flavor of the resulting drip solution. Further, the amount of the cyclodextrin polymer used is not particularly limited, but may be 0.1 to 100 parts by weight of the drip solution.
1 part by weight or more, preferably 0.2 to 1 part by weight is appropriate. In addition, as a specific treatment method, a required amount of the cyclodextrin polymer is added to the drainage solution, stirred and allowed to stand for 1 to 60 minutes, and filtered. Can be adopted.

[0009] When a method of dissolving cyclodextrin in a dokudami solution is employed, α-type, β-type, and γ-type cyclodextrins can be used in the same manner as in the above case, and the amount used is small. 0.0 per 100 parts by weight of liquid
1 part by weight or more, preferably 0.05 to 0.3 part by weight is appropriate.

The type of acetic acid bacterium used in the present invention is not particularly limited, but those listed below can be suitably used.

(Acetobacter genus) Acetobacter aceti IFO 3
281 Acetobacter aceti IFO 3
283 Acetobacter aceti IFO 3
284 Acetobacter acetigenes
IFO 3279 Acetobacter acetosus IF
O 3296 Acetobacter ascendens I
FO 3188

Acetobacter ascendens I
FO 3199 Acetobacter aurantius I
FO 3245 Acetobacter aurantius I
FO 3247 Acetobacter aurantius I
FO 3248 Acetobacter kutzingianu
s) IFO 3222 Acetobacter lances IFO
3297 Acetobacter lances IFO
3298 Acetobacter xylinus IFO
3288 Acetobacter pasteurianus
s) IFO 3223 Acetobacter turbidans I
FO 3225

(Gluconobacter genus) Gluconobacter melanogenu
s) IFO 3294 Gluconobacter oxydans I
FO 3287 Gluconobacter dioxyacetonas (Gluconobacter dioxyaceto)
nicus) IFO3271 Gluconobacter dioxyacetonicus (Gluconobacter dioxyaceto)
nicus) IFO3272 Gluconobacter dioxyacetonis (Gluconobacter dioxyaceto)
nicus) IFO3274 Gluconobacter cerinas I
FO 3262 Gluconobacter cerinus I
FO 3263 Gluconobacter cerinus I
FO 3264 Gluconobacter cerinas I
FO 3265 Gluconobacter cerinus I
FO 3266 Gluconobacter cerinus I
FO 3267 Gluconobacter cerina I
FO 3268 Gluconobacter cerinas I
FO 3269 Gluconobacter cerinas I
FO 3270 Gluconobacter gluconicus
s) IFO 3285 Gluconobacter gluconicus
s) IFO 3286 Gluconobacter albidus I
FO3251 Gluconobacter albidus I
FO 3253 Gluconobacter suboxydan (Gluconobacter suboxydan)
s) IFO 3290 Gluconobacter suboxydans (Gluconobacter suboxydan)
s) IFO 3291 Gluconobacter suboxydan (Gluconobacter suboxydan)
s) IFO 12528

In the present invention, acetic acid bacteria that can grow or acetic acid bacteria that cannot grow may be used. Examples of a method for obtaining the acetic acid bacteria that cannot grow include a method of heating the acetic acid bacteria at 40 to 60 ° C. for 30 to 90 minutes, and a method of crushing the acetic acid bacteria mechanically or by ultrasonic waves. In addition, the acetic acid bacteria that can grow and the acetic acid bacteria that do not grow can be used by being immobilized respectively. Examples of the immobilization method include an inclusive method typified by a covalent bonding method, an ionic bonding method, and a physical adsorption method, a cross-linking method, a lattice type, a microcapsule type carrier bonding method, and the like.

[0015] aforementioned upon to Dokudami solution is in contact with acetic acid bacteria, previously Dokudami solution pH 3-8, preferably 4-6, 5 to 80 ° temperature C preferably 20 to 55 ° C
Adjust to In addition, the amount of acetic acid bacteria used is 100%.
0.1 parts by weight or more per part by weight
0.25 parts by weight is suitable. The contact time is 30
Minutes or more is sufficient, and preferably about 60 to 120 minutes is appropriate.

The obtained soybean soup liquid may, for example, be drunk as it is, or may be heat-sterilized after filling and sealing in a container such as a can, a bottle or a pouch. The conditions in that case can be exemplified by 120 to 140 ° C. and 3 seconds to 10 minutes.

[0017]

As described above in detail, according to the present invention, the unpleasant odor of the duck solution is brought into contact with the acetic acid bacterium in a short time by bringing the solution into contact with the acetic acid bacteria at a pH of 3 to 8, 5 to 80 ° C. Mainly, dead leaf smell) can be reduced. Hereinafter, the present invention will be described with reference to examples.

[0018]

【Example】

Example 1 First, 0.6 wt.
A far-infrared treatment was performed at 0 ° C. for 30 minutes. Next, 100 parts by weight of hot water at 100 ° C. was added to the obtained stalks and extraction was performed for 3 minutes. Subsequently, the stalks were removed from the obtained stalks by filtration. Next, the obtained soybean extract was cooled to 25 ° C., and 0.1 part by weight of cyclodextrin (“Doxy Pearl K-100” manufactured by Saltwater Port Refined Sugar) was added and dissolved in the soybean extract. The pH of the obtained extract is 5.
It was 6. Thereafter, 0.2 parts by weight of an acetic acid bacterium (Gluconobacter suboxydans IFO 1252) was added to 100 parts by weight of the extract obtained at 25 ° C. at pH 5.6.
8) was added and left for 90 minutes. The obtained soybean extract had a good flavor with almost no sense of dead leaf odor.

Example 2 First, 0.6 parts by weight of dried kudami leaf was added to an ambient temperature of 13%.
A far-infrared treatment was performed at 0 ° C. for 30 minutes. Next, 100 parts by weight of hot water at 100 ° C. was added to the obtained stalks and extraction was performed for 3 minutes. Subsequently, the stalks were removed from the obtained stalks by filtration. Next, the obtained soybean extract was cooled to 35 ° C., and cyclodextrin polymer (“β-cyclopolymer (FN-CD-01)” manufactured by Saiko Minato Sugar) was added to the extract.
5 parts by weight were added and stirred for 30 minutes. Next, the cyclodextrin polymer was removed by filtration from the obtained soybean extract. The pH of the obtained dokudami extract is
5.6. Thereafter, 0.15 parts by weight of an acetic acid bacterium (Acetobacter acetyl IFO 3284) was added to 100 parts by weight of the extract obtained at 35 ° C and pH 5.6, and the mixture was allowed to stand for 60 minutes. The obtained soybean extract 15
0 g of 135 mm x 165 mm retort pouch (polyester / aluminum foil / polyethylene / polypropylene)
, And heat-sterilized at 135 ° C. for 1 minute. The obtained soybean extract had a good flavor with almost no sense of dead leaf odor.

Example 3 First, cells of an acetic acid bacterium (Acetobacter aceti IFO
3284) 22 ml of tap water was added to 2 g, and the cells were left at 60 ° C. for 30 minutes to kill the cells. After uniformly suspending the killed cells, the temperature of the suspension was adjusted to 60 ° C. The temperature-adjusted liquid and the 1.5 wt% alginate solution were mixed at a ratio of 1: 1.5, filled in a 10 ml syringe, and added dropwise to the 15 wt% calcium chloride solution.
After the dropwise addition, the calcium chloride solution was stirred at 5 ° C for 24 hours.
The particulate matter was separated to obtain about 55 g of a granular gel (immobilized acetic acid bacteria) containing cells of acetic acid bacteria. The resulting immobilized acetic acid bacteria 5
5 g were packed in a column (2 × 50 cm). Next, a soybean extract obtained in the same manner as in Example 2 (pH 5.
6) was passed through the column at a flow rate of 2 ml / min while adjusting the temperature of the column to 40 ° C. The obtained soybean extract had a good flavor with almost no sense of dead leaf odor.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 2/38 A23L 1/015

Claims (1)

(57) [Claims] 1. A method for deodorizing skulls, which comprises contacting skulls with acetic acid bacteria at a pH of 3 to 8, 5 to 80 ° C.