JP3569693B2 - Aloe vera fermented extract beverage and method for producing the same - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a fermented aloe vera extract using aloe vera as a main raw material and a method for producing the same.
In particular, it provides an aloe vera fermented extract having excellent storage stability.
[0002]
[Prior art]
Conventionally, aloe vera has been used as a juice for maintaining health or as a raw material for cosmetics by utilizing the moisturizing properties of aloe vera. The manufacturing method of products using aloe vera is to peel off the skin of aloe vera, take out the gel of aloe vera, heat and sterilize to produce juice, produce cosmetics with a transparent liquid, and vacuum freeze to powder We are using.
[0003]
[Problems to be solved by the invention]
However, since aloe vera is easily oxidized, even when it is made into juice, preservatives such as vitamin C and citric acid are sometimes added as antioxidants and preservatives.
[0004] The technical problem of the present invention is to focus on such a problem and to realize an additive-free fermented extract of Aloe vera having good preservability without using additives.
[0005]
[Means for Solving the Problems]
The technical problem of the present invention is solved by the following means. Claim 1 Water treated with far infrared rays Aloe vera with improved freshness-retaining and antibacterial effects Juice made with leaf meat And a sap obtained by adding yeast to at least one of tropical fruits, subtropical fruits or vegetables and fermenting the mixture to produce a fermented aloe vera extract.
[0006]
Thus, as a raw material for aloe vera, Water treated with far infrared rays The aloe vera raw material having an improved freshness preserving effect and antibacterial effect by using, ie, juice without Aloe vera, can be treated with functional water to lower the oxidation-reduction potential of the easily oxidized aloe vera gel and suppress oxidation.
[0007]
In this way, the oxidation reaction is suppressed, and in addition, the fermentation of aloe vera, which is difficult to ferment, is promoted by adding fermented sap by adding yeast to tropical fruits, subtropical fruits, and vegetables, and preservability Therefore, it is possible to realize a fermentable extract of Aloe vera having good preservability without using additives as in the past.
[0008]
Claim 2 Water treated with far infrared rays Using to enhance the freshness retention effect, antibacterial action Juice made with leaf meat And a sap obtained by adding yeast to at least tropical fruits or subtropical fruits and fermenting the mixture with at least fucoidan or agaricus extract.
[0009]
Thus, aloe vera with improved freshness retention and antibacterial effects Juice made with leaf meat And, by mixing yeast sap and fermented with at least tropical fruits or subtropical fruits, and at least fucoidan or agaricus extract, because it adds medicinal effects such as antioxidant power of fucoidan and agaricus extract, more excellent Healthy beverages can be realized.
[0010]
Claim 3 is a step subsequent to the step of mixing the fermented sap with the addition of the yeast according to claim 1 or 2. The tropical fruit or subtropical fruit containing active proteolytic enzyme is cut into small pieces, mixed with purified sugar in a suspension, and further mixed with yeast and fermented to extract the active proteolytic enzyme. Of active proteolytic enzymes for stable storage A method for producing a fermented aloe vera extract, comprising mixing a fermented plant extract.
[0011]
In this manner, in a step subsequent to the step of mixing the sap fermented by adding yeast to at least one of the above-mentioned tropical fruits, subtropical fruits or vegetables The tropical fruit or subtropical fruit containing active proteolytic enzyme is cut into small pieces, mixed with purified sugar in a suspension, and further mixed with yeast and fermented to extract the active proteolytic enzyme. Of active proteolytic enzymes for stable storage By mixing the fermented plant extract, the excellent nutritional value of the fermented plant extract can be exhibited, and the stability can be increased and the storage stability can be further improved.
[0012]
Claim 4 is an aloe vera according to claim 1, claim 2 or claim 3. Juice made with leaf meat 75 ± 20%, and a sap obtained by adding yeast to at least one of the above-mentioned tropical fruits, subtropical fruits or vegetables and fermenting it is 25 ± 20%. It is.
[0013]
Thus, aloe vera Juice made with leaf meat Is 75 ± 20%, and the sap obtained by adding yeast to at least the above-mentioned tropical fruits, subtropical fruits or vegetables is 25 ± 20%. Can be realized.
[0014]
Claim 5 Water treated with far infrared rays Aloe vera with improved freshness-retaining and antibacterial effects Juice made with leaf meat And a sap obtained by fermenting at least one of tropical fruits, subtropical fruits or vegetables with yeast.
[0015]
in this way, Water treated with far infrared rays Aloe vera with improved freshness-retaining and antibacterial effects Juice made with leaf meat The fermented aloe vera extract containing yeast and a sap obtained by adding yeast to at least one of tropical fruits, subtropical fruits or vegetables is rich in preservability and can be stored for a long time. In addition, it has excellent medicinal properties such as antioxidant power, so it is most suitable as a health drink or a raw material for cosmetics.
[0016]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, an embodiment of how the method for producing a fermented aloe vera extract according to the present invention is practically embodied will be described. In the production method of the present invention, first, the aloe vera raw material produced by the method of FIG. 1 is mixed with the fermented liquid of subtropical fruit by the method of FIG. 2 to produce a fermented extract of aloe vera.
[0017]
[Method for producing aloe vera raw material]
To manufacture the aloe vera raw material, in FIG. 1, in step S1, fresh leaves of aloe vera, which are raw materials, are washed in step S2, and then sterilized and sterilized in step S3. That is, it is immersed in functional water for about 30 minutes.
[0018]
Next, after shaping and pre-processing by hand in step S4, the skin is manually peeled off in step S5, and the inner gel leaf is immersed in functional water for about 30 minutes in step S6. Disinfect and sterilize. Thus, immersion in functional water for as long as about 30 minutes increases the shelf life of the entire leaf.
[0019]
After the treatment with the functional water, the slicer is sliced with a juicer in step S7. Next, in step S8, the fibers are removed by, for example, straining with a 40 mesh strainer. Then, in step S9, it is placed in a refrigerator at about 0 ° C. for about 12 hours to remove bubbles.
[0020]
Further, in step S10, sterilization is performed by, for example, maintaining the temperature at 85 ° C. for about 90 minutes using, for example, a steam heating double sterilization pot. Then, in step S11, the residue such as fibers is finally removed using, for example, an 800 mesh centrifuge.
[0021]
Through a series of processes as described above, an aloe vera raw material, that is, a clear aloe vera-free juice can be obtained. When 1,580 kg of fresh leaves of aloe vera are used in step S1, about 750 kg of aloe vera-free juice is obtained in step S12.
[0022]
This aloe vera raw material may be directly transferred to the next yeast fermentation treatment step as a raw material for producing an aloe vera fermented extract, or may be used for producing cosmetics. In addition, it can be stored in a container and an appropriate amount can be provided for the manufacture of a product at any time.
[0023]
Normally, even if the leaf meat of aloe vera is stored as it is, it will rot after one month, but by treating it with functional water in this way, it can be stored for more than one year.
[0024]
[About functional water]
The functional water has a far-infrared ray effect and an antibacterial effect, and has a function of maintaining freshness and an antibacterial effect. Next, an example of functional water having such an effect will be described.
[0025]
[What is good water]
1. Fewer harmful substances for the body
2. Oxygen and carbon dioxide are appropriately dissolved
3. Contains minerals necessary for the body in a well-balanced manner
4. pH is around neutral
5. Water hardness is appropriate (Ca, Mg is not too much)
6. Small water molecules (clusters) and high absorption capacity for substances
7. Substances dissolved in water are not oxidized and are in a reduced state
8. High wave transmission function
9. High extraction of nutrients = high absorption
And the like.
[0026]
How to choose good water is an important factor for health, and there is a need for easy and economical water with excellent physiological functions and effects.
[0027]
[To make good water]
The phenomenon used in making "good water" as described above is the phenomenon "far-infrared ray effect" existing in nature. Now, this far infrared ray will be described.
[0028]
[What is far infrared?]
When you measure the temperature of the seven colors of the rainbow (purple, indigo, blue, green, yellow, orange, red), the highest temperature is outside the red, and that part is outside the red, that is, it is called infrared I have.
Infrared rays are classified into several types, and the one that is kind to life is called far-infrared rays.
Far infrared rays are all responsive to water, so it is said that they start and end in water. Far-infrared rays protect human bodies from environmental pollution, chemical damage, and scientific substances.
[0029]
Far-infrared rays are also known as “growing light rays”, are easily absorbed by living organisms, have a physiologically active action and growth promoting action on humans, and in particular, purify contaminated water, activate animal and plant cells, and synthesize proteins. It is a light ray that has an important role and action on the body.
[0030]
Far-infrared rays are widely used as heat sources for cooking utensils and heating appliances because of their high heat penetration. However, effects other than heat sources have not been widely used because of the lack of scientific interest in the effects, even though their practical use has advanced, due to delays in scientific understanding of the effects.
[0031]
The effect of far-infrared rays at room temperature begins with the transmission of electromagnetic waves, particularly in providing great activity to water molecules. In other words, water molecules change their properties rapidly by absorbing certain electromagnetic waves, thereby producing various phenomena.
[0032]
M. B. C (ultra-high-efficiency far-infrared ceramics)
M. B. C electromagnetic waves are well absorbed by water. In general, several molecules of water collectively form a group due to hydrogen bonding power. This cluster is called a “cluster”. B. As C is absorbed, the clusters become smaller and the density of water increases. At this time, the water molecules are in a stable “good water” state.
[0033]
According to the scientific measurement of nuclear magnetic resonance spectroscopy, it can be said that the water that has long been called sleeping water, continuous water, Miyamizu, and the water of our living cells are in the same state as this water. It can be felt that water and cells are assimilated and absorbed from the skin.
[0034]
In addition, the secondary radiation from water absorbed into the body promotes circulation of lymph and the like, performs metabolic activity smoothly, promotes sweating, and heals fatigue. Further, M. B. The hot water that has absorbed the energy of C is just a hot spring, and it can be warmed sufficiently at about 38 degrees, giving a warm water sauna effect.
[0035]
[Wave is the smallest unit of energy]
All matter is made up of atoms. As humans, cups, and water break down, they eventually become "molecules" and finally "atoms."
[0036]
"Electrons" move around the "nucleus." The number and surroundings of these electrons change depending on the type of atom. Thereby, a unique energy pattern (vibration) is emitted. This weak energy is “wave”.
[0037]
Conversely, the aggregates of these “molecules”, the aggregates of cells “cells”, and the aggregates of cells “organs” and “tissues” all have their own “waves” (vibrations). I have. That is, it can be said that all things have "waves".
[0038]
An article in the English science magazine, Nature, that said, "There is memory in water," caused a stir. The water molecule is a very simple combination of hydrogen and oxygen. Hydrogen atoms and hydrogen groups are highly reactive, and water easily becomes an electrolyte, and on the contrary, it is also stable. When water is affected by external magnetic fields, heat, electromagnetic waves including light and far-infrared rays, water changes at the frequency of its energy. If this effect is strong, water has the property of fixing this change for a while. This property is very similar to recording information by changing the magnetism of a video tape.
[0039]
M. B. C constantly emits its own far infrared rays efficiently. By contacting or immersing the water, its energy is stored in the water. It has been shown that the size and shape of water clusters can be changed by applying weak energy. In other words, by applying very weak magnetism, electricity, electromagnetic waves, etc. to the water, the clusters of the water are reduced, the properties inherent to water are derived, and the structure is retained and stored for a long time, It has been investigated using nuclear magnetic resonance equipment (NMR).
[0040]
Nuclear magnetic resonance equipment (NMR) is a device that puts a sample in a strong magnetic field and irradiates it with a radio wave, thereby examining what frequency of radio wave the target nuclide absorbs (resonance). It is. Depending on the resonance frequency (chemical shift), what kind of atoms are present in the substance under investigation, for example, if a hydrogen atom is observed, how many types of hydrogen atoms (CH3-, -CH2, -OH phenyl).
[0041]
That is, by measuring the NMR spectrum, detailed knowledge on the structure of the molecule can be obtained. In addition to the resonance frequency (chemical shift), the peak area (integral value) on the NMP spectrum, the splitting of the resonance peak (coupling: what kind of nuclide exists around the resonating nucleus) relaxation time ( Information relating to the structure of the molecule, such as mobility information about the resonating nuclide, can be obtained by standard NMR measurements.
[0042]
Theoretically, any nuclide having a magnetic moment can be measured by an NMR apparatus, but the difficulty of measurement greatly changes depending on the value of the nuclear spin, gyromagnetic ratio, or natural abundance ratio. As a rough guide, nuclides with a nuclear spin of 1/2 and a large value of the gyromagnetic ratio or the natural abundance ratio may be considered to be easy to measure.
[0043]
[Features of far-infrared radiation-related materials according to the present invention]
(1) Far infrared effect is about 20-100% higher than others
(2) There are a variety of product forms, such as water-based paints, oil-based paints, ceramics, resin products, paper sheets, laminate sheets, rubber sheets, ceramic balls, urethane molded products, FRP molded products, fabric sheets, etc. The material can be freely selected.
(3) The deodorizing and freshness preserving effects are particularly large, and it is possible to cope with wastewater treatment, sewage treatment, and waste treatment treatment other than those related to health and medical care.
(4) Uses are endless, it is easy to find out needs, and at the same time, products suitable for them can be manufactured relatively easily.
(5) The product has a semi-permanent long life and is economical for consumers.
(6) For society in the future, it has many possibilities to produce great effects as a means of solving problems such as natural environment protection, resource saving, energy saving, health, safety, and comfort, which are absolutely necessary.
(7) By simply exchanging parts of existing products with those of the present technology, products with new functions can be created, so it is easy for manufacturers to incorporate. It can also be easily attached to conventional equipment.
[0044]
[Main effects and applications]
(1) Deodorizing effect (eliminating and eliminating odor components)
・ Formalin odor, ammonia odor, etc. in hospitals and welfare facilities
・ Toilet odor (wash water, ceiling, toilet bowl, etc.)
・ Kitchen grease trap smell
・ Purification water tank
・ In-vehicle and indoor tobacco odor
・ Animal odor, pet odor (feed container, animal house, toilet, etc.)
・ Other deodorization
(2) Freshness retention effect (freshness lasts longer to prevent water evaporation and invasion of various bacteria)
・ Food, petal storage, refrigeration and freezer, transport vehicles
・ Edible oil oxidation prevention
・ Prevent rot in household garbage cans
・ Other various preservation of freshness and prevention of decay
(3) Life activating effect (cells are activated to be healthy, plants grow well, cells of animals and plants including humans, bacteria of sewage treatment are activated)
・ For plant cultivation (for cut flowers, flower pots, flower beds, hydroponic culture, vegetable cultivation, etc.)
・ Irrigation equipment, soil conditioner, etc.
・ For live fish tank and ornamental water tank
・ For activated sludge tank
・ For livestock and animal houses
・ For bath and drinking water
・ Medical, health, cosmetics
(4) Antibacterial effect (water does not rot, keeps mold and fungus away, does not produce scale, prevents the growth of bacteria in drinking water, baths, pools and air)
・ Preservation of water and dewatering of pools, baths, ponds, cold / hot water piping, etc.
・ Mold prevention, antibacterial effect of bathroom
・ Intrusion, mold in the closet, antibacterial effect
・ Preservative effect of stored water such as drinking water and vases
・ Preservative effect of garbage container, garbage storage place, livestock barn, fresh storage
(5) Redox effect (prevents aging of cells, anti-aging and blood circulation improvement effects by preventing oxidation of cells)
・ Prevents red rust in iron pipes
-Anti-aging effect by preventing body oxidation (for manufacturing cosmetics, etc.)
・ Body circulation improvement effect
・ Other effects
(6) Fuel efficiency improvement effect of fuel
・ Improved combustion effect due to smaller fuel clusters
(7) Thermal effect
-Except for conventional far-infrared rays, significant effects such as the prevention of freezing of exposed surfaces and the effect of keeping the room warm have been confirmed.
・ For health goods
(8) Water surface activation effect
・ By improving the surface activation effect, the amount of detergent used during cooking and washing can be reduced.
・ It is difficult for dirt such as toilets to adhere, and it is possible to prevent bad smell due to adhesion of urine stone.
(9) Recovery effect of natural healing power
・ Return to normal state of turnover (cycle of cell reincarnation) by restoration of natural healing power
・ Manufacture of cosmetics, etc.
[0045]
[Production method of subtropical fruit fermented liquid and aloe vera fermented extract]
Next, referring to FIG. 2, a method for producing a fermented liquid of a tropical subtropical fruit will be described in detail. First, in step S1, for example, 46.3 kg of vegetable, 37.0 kg of linco, 37.0 kg of veinful, 27.8 kg of island banana, 18.5 kg of sea walnut (hirami lemon), 9.3 kg of guava fruit, 9.3 kg of kiwi, 9.3 kg of melon, 9.3 kg of coconut A 9.3 kg extract and a 9.3 kg Ryukyu Yomoki extract are ground using a mixer / juicer to produce a liquid juice.
[0046]
Alternatively, a cloudy liquid such as fruit juice and vegetables obtained by crushing mango, papaya, passion fruit, mugwort, eucalyptus, red potato, cucumber, carrot and the like may be used. As described above, not only fruits but also vegetables such as mugwort, eucalyptus, red potato, carrot, and guava leaf are used.
[0047]
Next, in step S2, yeast is added to the mixed solution, and the mixture is kept at 20 to 30 ° C. for about 85 hours for fermentation.
[0048]
Then, as in step S3, 750 kg of the Aloe spalla-free additive treated with the functional water as described with reference to FIG. Let it ferment. As described above, when the fermented liquid produced in step S2 is mixed with the aloe spatula-free sauce, the sugar content of the product can be increased, and the fermentation of the aloe spatula-free sauce, which is said to be difficult to ferment, can be promoted. .
[0049]
As for the mixing ratio, aloe vera is preferably 50-90%, and the rest is added with fermented extracts of fruit trees and vegetables, but the aloe vera material is 75 ± 20%, and yeast is added to tropical subtropical fruits to ferment. The sap may be 25 ± 20%.
[0050]
Further, in step S4, an appropriate amount of fucoidan or agaricus extract may be mixed with the raw material of aloe vera treated with functional water in addition to the fermented extract of fruit trees and vegetables. Fucoidan and Agaricus extract used liquid thing.
[0051]
Next, in steps S5 to S7, after filtering through primary, secondary, and tertiary filtration steps, sterilization is performed using a sterilization tank in step S8, and an aloe vera fermented extract is completed as in step S9. When the above amount of tropical subtropical fruit was used, 1,000 kg of aloe vera fermented extract could be produced.
[0052]
The fermented aloe vera extract thus produced can be stored for a longer period of time as compared with the raw material produced by the conventional method.
[0053]
The fermented aloe vera extract obtained in step S9 may be used for drinking juice or may be used for manufacturing cosmetics. That is, the fermented extract raw material is filled in a usual bottling process to produce an aloe vera fermented extract beverage or used in the production of cosmetics.
[0054]
In addition, when producing a fermented extract raw material, koji mold or the like may be added to produce an alcohol fermented beverage such as liqueur or wine. Also, by adjusting the liquid juice during the production of the fermented extract and fermenting and adding papaya or the like, the raw material of cosmetics can be obtained by synergistically increasing the moisturizing properties inherent to aloe vera.
[0055]
[Production of Aloe Vera Fermented Extract Beverage]
In FIG. 3, a method for producing a juice using the aloe vera fermented extract produced in FIG. 2 will be described. First, in step S1, the fermented aloe vera extract obtained in step S9 of FIG. 2 is sterilized, and then, in step S2, a fermented plant extract described below is added.
[0056]
The mixing ratio of the plant fermented extract is preferably about 5 to 15% based on the sap obtained by adding yeast to the tropical subtropical fruit. In the illustrated example, 27.8 kg was added. Next, the container sterilized in step S3 is filled with the aloe vera fermented extract beverage after adding 27.8 kg of the plant fermented extract in step S4.
[0057]
Next, after plugging in step S5, a sampling inspection is performed in step S6 to check for the presence of Escherichia coli and general viable bacteria. Then, after retort sterilization in step S7, the final inspection is performed in step S8, and then a label is attached in step S9, thereby completing a drinkable juice product.
[0058]
[About plant fermented extract]
Next, the fermented plant extract will be described in detail.
In particular, tropical or subtropical fruits such as papaya, kiwi, passion fruit, melon, pineapple, and figs contain a large amount of an active protease which is a proteolytic enzyme. This active protease generally acts to digest and degrade denatured proteins, that is, protein fatigue, aging, and does not act on healthy proteins. It is effective for maintaining health, recovering from disease, and preventing aging.
[0059]
However, this active protease is contained in a large amount in tropical fruits and subtropical fruits as described above, but even if it is made into a juice and provided for beverages, it is necessary to ingest a sufficient amount of the active protease contained in these fruits. In addition, it is difficult to preserve juice for a long time.
[0060]
Therefore, a plant fermented extract that extracts most active proteases from tropical fruits and subtropical fruits and enables the extracted active proteases to be stably stored for a long period of time is described in Japanese Patent Publication No. 6-95912. It is as follows.
[0061]
In other words, the fermented plant extract is used to cut tropical and subtropical fruits such as papaya, kiwi, passion fruit, melon, pineapple, and figs containing active proteolytic enzymes into small pieces to form a suspension. The active proteolytic enzyme was extracted from the fruits by mixing purified sugar at a weight ratio of 80 to 100%, and simultaneously mixing yeast Saccharomyces bailii and yeast Debaryomyces globosus in the suspension and fermenting. After filtration, the yeast is fermented to maintain its sugar content at 60 to 65 ° C., and the active protease is stably preserved and extracted.
[0062]
A specific method for producing this plant fermented extract, that is, a method for extracting active protease from tropical fruits and the like, is as follows.
(1) Tropical or subtropical fruits, such as papaya, kiwi, passion fruit, melon, pineapple, and fig, containing active proteolytic enzymes and having a ripeness that contains the most active proteolytic enzymes are selected as raw materials.
(2) These fruits are thoroughly washed and dried. Thereafter, these fruits are finely cut with a mixer to form a suspension.
The suspension also contains fruit chips. In this method, the fruit is mechanically cut to take out the liquid in the fruit to the outside, whereby the active proteolytic enzyme in the liquid is extracted.
(3) After that, 80 to 100% purified sugar is added to the suspension in a weight ratio of the suspension, the sugar content in the suspension is increased, the osmotic pressure is increased, and the osmotic pressure is increased. The liquid containing the active proteolytic enzyme is extracted from the fruit pieces in the suspension.
(4) Thereafter, yeasts called Saccharomyces bailii and Debaryomyces globosus, which are organic microorganisms that have been further purely cultured, are further mixed into the suspension.
As a result, the fruit pieces in the suspension are fermented by the yeast and dissolved in a muddy state, and the active proteolytic enzyme remaining in the fruit pieces is liquefied into the fruit pieces. It is to be extracted further.
(5) Thereafter, by storing the liquid obtained by filtering the suspension at a constant temperature, the sugar content in the liquid filtered by fermentation by the yeast is increased, and the active proteolytic enzyme is also stably stored. It becomes hard to rot and can be stored for a long time.
[0063]
In this state, if it is necessary to remove yeast for a beverage, it is removed and used for a beverage. In addition, when using the above-mentioned method, not only can the active proteolytic enzyme itself be taken out in a much larger amount than in the case of using the fruit as a juice by simply squeezing the fruit, but it is difficult to store the juice for a long time in the state of juice Therefore, if the above-mentioned method is used, the sugar content becomes very high, so that long-term storage becomes possible.
[0064]
[Action and effect of fermented plant extract]
If this active protease extraction method is used, tropical fruits and the like have not been able to be sufficiently extracted in a liquid state and have been difficult to store for a long time.
Any active protease can be extracted, and the active protease can be stored for a long period of time.
[0065]
Ingestion of the active protease extracted in this way has the effects of "maintaining health and preventing disease", "preventing and recovering from ulcer disease", "preventing and recovering from hypertension and arteriosclerosis", "improving constipation", and "beautiful skin and beauty" In that sense, this protease extraction method is one of the production methods of “functional foods” together with the standard of “functional foods” and the announcement of the approval, and the production method of “highly functional foods” But it will be.
[0066]
In the present invention, this plant fermented extract is added to the aloe vera fermented extract produced in the step of FIG. 2, but instead of the fermented liquid of the tropical subtropical fruit juice in step S2 of FIG. Can be added.
[0067]
【The invention's effect】
As claimed in claim 1, as a raw material for aloe vera, Water treated with far infrared rays The aloe vera raw material having an improved freshness preserving effect and antibacterial effect by using, ie, juice without Aloe vera, can be treated with functional water to lower the oxidation-reduction potential of the easily oxidized aloe vera gel and suppress oxidation.
[0068]
In this way, the oxidation reaction is suppressed, and in addition, the fermentation of aloe vera, which is difficult to ferment, is promoted by adding fermented sap by adding yeast to tropical fruits, subtropical fruits, and vegetables, and preservability Therefore, it is possible to realize a fermentable extract of Aloe vera having good preservability without using additives as in the past.
[0069]
An aloe vera having enhanced freshness preserving effect and antibacterial action as claimed in claim 2. Juice made with leaf meat And, by mixing yeast sap and fermented with at least tropical fruits or subtropical fruits, and at least fucoidan or agaricus extract, because it adds medicinal effects such as antioxidant power of fucoidan and agaricus extract, more excellent Healthy beverages can be realized.
[0070]
As in claim 3, in a step subsequent to the step of mixing a sap fermented by adding yeast to at least one of the tropical fruits, subtropical fruits or vegetables. The tropical fruit or subtropical fruit containing active proteolytic enzyme is cut into small pieces, mixed with purified sugar in a suspension, and further mixed with yeast and fermented to extract the active proteolytic enzyme. Of active proteolytic enzymes for stable storage By mixing the fermented plant extract, the excellent nutritional value of the fermented plant extract can be exhibited, and the stability can be increased and the storage stability can be further improved.
[0071]
As in claim 4, aloe vera Juice made with leaf meat Is 75 ± 20%, and the sap obtained by adding yeast to at least the above-mentioned tropical fruits, subtropical fruits or vegetables is 25 ± 20%. Can be realized.
[0072]
As in claim 5, Water treated with far infrared rays Aloe vera with improved freshness-retaining and antibacterial effects Juice made with leaf meat The fermented aloe vera extract containing yeast and a sap obtained by adding yeast to at least one of tropical fruits, subtropical fruits or vegetables is rich in preservability and can be stored for a long time. In addition, it has excellent medicinal properties such as antioxidant power, so it is most suitable as a health drink or a raw material for cosmetics.
[Brief description of the drawings]
FIG. 1 is a flowchart showing a method for producing an aloe vera raw material in the order of steps.
FIG. 2 is a flowchart showing a method of manufacturing a fermented extract of aloe vera by mixing a fermented liquid of a tropical subtropical fruit with an aloe vera raw material in the order of steps.
FIG. 3 is a flowchart illustrating a method of manufacturing a drinking juice using the aloe vera fermented extract manufactured in FIG. 2 in the order of steps.

Claims (5)

Juice manufactured with aloe vera leaf with enhanced freshness retaining effect and antibacterial effect using water treated with far infrared rays ,
A method for producing a fermented aloe vera extract, comprising mixing yeast and fermented sap with at least one of tropical fruits, subtropical fruits or vegetables. Juice manufactured with aloe vera leaf with enhanced freshness retaining effect and antibacterial effect using water treated with far infrared rays ,
A sap fermented by adding yeast to at least tropical fruits or subtropical fruits,
At least fucoidan or agaricus extract,
And a method for producing a fermented aloe vera extract. In a step subsequent to the step of mixing the fermented sap with the addition of the yeast, the tropical fruit or subtropical fruit containing the active protease is cut into small pieces and mixed with purified sugar to form a suspension, and The method according to claim 1, wherein after the active protease is extracted by mixing and fermenting the yeast, the fermentation of the yeast is continued, and the fermentation extract of the plant that allows the active protease to be stably stored is mixed. Or a method for producing the fermented aloe vera extract according to claim 2. The juice produced from the aloe vera leaf is 75 ± 20%, and the sap obtained by adding yeast to at least one of the above-mentioned tropical fruits, subtropical fruits or vegetables and fermenting it is 25 ± 20%. The method for producing a fermented aloe vera extract according to claim 1, 2, or 3. Juice manufactured with aloe vera leaf with enhanced freshness retaining effect and antibacterial effect using water treated with far infrared rays ,
A fermented aloe vera extract comprising a fermented sap obtained by adding yeast to at least one of subtropical fruits or vegetables.

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