JP3820276B2

JP3820276B2 - Fungicide

Info

Publication number: JP3820276B2
Application number: JP34225093A
Authority: JP
Inventors: 孝徳山
Original assignee: 株式会社創研
Priority date: 1993-12-15
Filing date: 1993-12-15
Publication date: 2006-09-13
Anticipated expiration: 2021-09-13
Also published as: JPH07165524A

Description

【０００１】
【産業上の利用分野】
本発明は、米または発芽させた米を原料として得られ、全く副作用がなく、しかも、優れた抗菌効果を持つ医薬、化粧品、食品等に利用可能な優れた殺菌剤に関するものである。
【０００２】
【従来の技術】
現代、日常生活においても、産業上においても、殺菌剤は不可欠であり、このため科学を駆使して数多くの殺菌剤が開発された。しかし、これらは必ずといっていいほど人間に対して安全性の問題があり、特に慢性毒性に関してはほとんど明らかにされていない。また、安全性の問題があるため、使用用途、使用量および使用期間の制限があるのが実情である。すなわち、殺菌効果に優れ、安全で安価な殺菌剤は全くないといっても過言ではない。
一方、米は主食以外に、清酒、焼酎、みりん、酢、麹などとして用途開発され、古くから生活に欠かせないものとなっている。このほかには、美容的用途として糠袋が知られている。これらは米を単なる主食であると見るか、またはせいぜい澱粉源としてしか見ていなかったということによるものであると思われる。また、糠袋にしても、皮膚によいとされ、慣例的にそのまま使用されてきたのみであり、有効成分という概念もなければ、その有効成分を利用するという考え方も全くなかったのである。
【０００３】
【発明が解決しようとする課題】
現在、薬剤の人体に対する副作用が問題となっており、全く副作用がなく、しかも、さまざまな菌に対して抗菌力を有する天然の殺菌剤が望まれている。
本発明は、安全で安価であり、常用しても全く安全な米を利用し、様々な菌に対して優れた抗菌効果を持つ天然の殺菌剤を提供することを目的とするものである。
【０００４】
【課題を解決するための手段】
本発明者らは、動植物合和すの観点から、主食である米を中心に種々の植物成分の研究を進めてきた。その過程で、米には今まで予測できなかった数多くの可能性および効果があることが判明してきた。そこで、主食として用いられ、安全性が最も高いことが実証されている米をテーマとして取り上げ、米の総合利用研究を行ってきた。そのうちの一つのテーマとして、米からの殺菌剤について鋭意研究を重ねてきたのであるが、その過程で、米および発芽させた米には抗菌効果を有する成分が含有されていることを見出し、本発明を完成するに至った。
【０００５】
本発明において、米および発芽させた米に含有されている抗菌効果を有する成分は、未だ解明するに至っていないが、米および発芽させた米を、下記のように処理したものは、食品用に適した抗菌効果を示すことが判明した。
米（赤糠のみまたはアルコール発酵残渣を除く）または発芽させた米の水抽出物（酸またはアルカリ抽出を含む）または有機溶媒抽出物あるいは酵素分解または麹を作用させたものに、アルコール発酵あるいは有機酸発酵を行った後発酵残渣を除去したものからなる、あるいはこれを含有してなるもの。
【０００６】
本発明で使用される米とは、ジャポニカ、インディカ米を問わず、うるち米、および餅米等の玄米および白米を指し、品種、種類は問わない。さらに、精白時に出てくる９２％以上の赤糠、あるいは９２％以下の白糠を使用してもよく、安価で経済的である。また、発芽させた米が使用される。なお、有効成分は、熱および光に対して安定であるため、上記の原料は、浸漬、蒸煮、焙煎（砂焙り、網焙り、熱風焙煎等全てを指す）、蒸煮焙煎、凍結乾燥等の表面変性、ＵＶ照射等の光変性、パットライス等の加圧焙煎、揚げる等の原料処理をしてもよく、また、効果も変わらなかった。
米および発芽させた米は、そのまま用いても有効であるが、実用上の面から粉砕して用いるのが好ましい。米および発芽させた米を粉砕して粉体化するには、粉砕機または精米機を用い一般的な方法で行えばよい。
【０００７】
米を発芽させる場合、胚芽のついた米を水に浸漬あるいは水を噴霧して発芽させる。発芽させる時の温度は５〜７０℃である。ただし、発芽さえすれば、温度および時間は問わない。また、発芽中に水が腐敗する危険性がある場合は、腐敗しないように水を取り替えるか、何らかの防腐を行うのが好ましい。ここで、発芽とは、発芽する直前から発芽したものまで全てを指す。この発芽させた米をよく洗浄して用いる。この時、乾燥して用いてもよい。
米または発芽させた米を抽出、あるいは酵素分解または麹を作用させる場合、原料の米を粉砕して顆粒あるいは粉体化すると、表面積が大きくなるため効率がよくなる。粉砕しなくてもよいが、この場合には、米組織の分解および抽出に長時間を要する。
【０００８】
米または発芽させた米を水抽出する場合、抽出温度は、高温が効率的であるが、低温でも十分に抽出を行うことができる。ただし、４０℃以下の低温の場合は、ＰＨを酸性あるいはアルカリ性にするか、防腐剤あるいはアルコールを加えて、米が腐敗しないように処理することが望ましい。抽出時間は、有効成分さえ抽出できれば、長くても短くてもよく、抽出温度により定めればよい。また、抽出は、加圧下または常圧下で行っても、減圧下で行ってもよい。
水抽出の場合、最も問題になるのは糊化現象である。糊状になれば、抽出効率が悪くなるばかりでなく、実作業においては困難を極める。これを防ぐためには、アミラーゼを加えて反応させるか、塩酸などで酸性にして澱粉を切ってやればよく、この方法を用いることにより、十分に解決でき、実用上も全く問題はない。
【０００９】
抽出物中の有効成分は、酸、アルカリに安定であるためか、酸分解抽出あるいはアルカリ分解抽出を行うのも有効である。この場合、必要により中和、脱塩を行う。
有機溶媒で抽出する場合も、米はなるべく微粉砕または粉体化して抽出することが望ましい。有機溶媒はアルコール、アセトン、ｎ−ヘキサン、メタノール等の一般的な有機溶媒でよいが、人体に対して有害なものは抽出後、溶媒を完全に除去する必要があるので安全なものがよい。
また、米あるいは発芽させた米を酵素分解、または麹を作用させてもよい。ここで言う酵素分解とは、澱粉分解酵素、蛋白分解酵素、脂肪分解酵素、繊維分解酵素、リグニン分解酵素、ペクチン分解酵素等米に働く酵素を１種または２種以上作用させることをいう。また、麹として麹菌の種類および米の品種、種類は問わない。
【００１０】
さらに、前記の抽出を行うに当り、抽出の前、抽出と同時、または抽出の後に、上記の酵素分解および麹を作用させてもよい。
本発明においては、さらに上記の処理を行なうと同時または処理後、アルコール発酵あるいは乳酸発酵、酢酸発酵等の有機酸発酵を行うと、より有効である。
アルコール発酵を行なえば、塗布時にベタツキがないばかりか、濃縮がしやすく、有効成分の濃縮が容易になる。また、乳酸発酵は飲料等の用途に使用する場合、風味を良くし、酢酸発酵は酢という調味液用途として、本発明品を利用することができ、有機酸発酵することにより幅広い用途として使用することができる。
なお、必要により酵母による通気発酵、アルコール沈澱、合成吸着剤等で除糖を行なってもよい。
また、９２％以上の赤糠部分を調べてみたところ、効果はあるが、弱いことが判明した。
【００１１】
以上のようにして得られた本発明品は、残渣を分離することなくそのまま、あるいは圧搾、濾過して用いる。
次に、本発明品の殺菌剤の効果を調べた結果について、具体的に記載する。
まず、医薬品、化粧品の応用として、本発明品のにきび菌に対する抗菌試験を行った。
試験方法は、ｐｒｏｐｉｏｎｉｂａｃｔｅｒｉｕｍａｃｎｅｓＡＴＣＣ６９１９株をＧＡＭブイヨン培地で培養し、その時得られた培養液を液体培地とし、本発明品と等量混合した。その後、３７℃で静置培養し、４８時間後に増殖の有無を培養液の湿度（６６０ｎｍにおける吸光度）で判定した。その結果を表１に示した。
【００１２】
【表１】

【００１３】
表１から分かるように、本発明品全てにおいて、ニキビ菌の増殖を抑制することが判明した。
次に、本発明品の白癬菌に対する抗菌試験を行なった。まず、ＳＤＡ培地が固まる前に、本発明品および水（対照）を１５％添加し、シャーレに流して培地を作成した。その作製培地上に、４ヶ所白癬菌をおき、５日目まで観察し、その結果を表２に示した。
【００１４】
【表２】

【００１５】
表２から分かるように、本発明品全てにおいて、白癬菌に対する抗菌作用があることが判明した。なお、実施例５、２２、３０、３２においては、１０日目まで観察したが、全く発育はみられなかった。
さらに、食品への応用として、Ｂ．ｓｕｂｔｉｌｕｓ、Ｂ．ｃｅｒｅｕｓ、Ｅ．ｃｏｌｉについての抗菌性試験を行なった。
試験方法は、市販合成寒天培地（日水製薬普通寒天培地「ニッスイ」）１０ｍｌに本発明品および水（対照）を１ｍｌ（実施例１は１ｇ）の割合で添加し、シャーレにて寒天培地を作った。その上にＢ．ｓｕｂｔｉｌｕｓ、Ｂ．ｃｅｒｅｕｓ、Ｅ．ｃｏｌｉをそれぞれ個別のシャーレに塗布し、４８時間後の発育を観察し、その結果を表３に示した。
【００１６】
【表３】

【００１７】
表３から分かるように、本発明品全てにおいて、上記の抗菌性があることが判明した。
以上のように、本発明品は、様々な菌に対して抗菌性を持っており、様々な分野で使用できるものであることが判明した。
なお、実施例およびそれに伴うデータは、玄米の場合について記載したが、白米および９２％以下の白糠を使用しても同様の効果が認められた。
【００１８】
【実施例】
（実施例１）
胚芽のついたままの米１ｋｇを２５℃の水につけ、３日間浸漬させ、米を発芽させた。この発芽米をよく洗浄した後、５０℃で２４時間乾燥し、その後、細かく微粉砕し、本発明品９９０ｇを得た。
（実施例２）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に水１５００ｍｌを添加、塩酸でＰＨを落とし１０日間放置した。その後、絞り機で絞り、得た清澄液を中和して、本発明品１２００ｍｌと残渣７６０ｇを得た。
（実施例３）
実施例１で得られた本発明品５００ｇを用いて、実施例３と同様の操作を行い、別の本発明品１１９０ｍｌを得た。
【００１９】
（実施例４）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に液化酵素１０ｇと水１５００ｍｌを添加した。その後、徐々に温度を上げていき、５分間煮沸抽出した後、冷却した。その後、絞り機で絞り、本発明品１４２０ｍｌと残渣５６０ｇを得た。
（実施例５）
実施例１で得られた本発明品５００ｇを用いて、実施例４と同様の操作を行い、別の本発明品１４００ｍｌを得た。
（実施例６）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に２Ｎ−ＮａＯＨ１５００ｍｌを添加して５日間放置した。その後、絞り機で絞り、清澄液１３５０ｍｌと残渣６５０ｇを得た。この清澄液を１０Ｎ−ＨＣｌで中和して、本発明品１４８０ｍｌを得た。
【００２０】
（実施例７）
実施例１で得られた本発明品５００ｇを用いて、実施例６と同様の操作を行い、別の本発明品１４９０ｍｌを得た。
（実施例８）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に９５％エタノール１５００ｍｌを添加して、５日間放置した。その後、絞り機で絞り、清澄液１３００ｍｌと残渣６５０ｇを得た。この清澄液に水２０００ｍｌを添加し、ロータリーエバプレーターで濃縮し、本発明品１５００ｍｌを得た。
（実施例９）
実施例１で得られた本発明品５００ｇを用いて、実施例８と同様の操作を行い、別の本発明品１５００ｍｌを得た。
【００２１】
（実施例１０）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に麹３００ｇ、水１５００ｍｌを加え、５５℃で２０時間放置した。その後、絞り機で絞り、本発明品１２３０ｍｌと残渣１０００ｇを得た。
（実施例１１）
実施例１で得られた本発明品５００ｇを用いて、実施例１０と同様の操作を行い、別の本発明品１２１０ｍｌを得た。
（実施例１２）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に蛋白分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１３１０ｍｌと残渣６７０ｇを得た。
【００２２】
（実施例１３）
実施例１で得られた本発明品５００ｇを用いて、実施例１２と同様の操作を行い、別の本発明品１３８０ｍｌを得た。
（実施例１４）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に脂肪分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１２９０ｍｌと残渣６８０ｇを得た。
（実施例１５）
実施例１で得られた本発明品５００ｇを用いて、実施例１４と同様の操作を行い、別の本発明品１３６０ｍｌを得た。
【００２３】
（実施例１６）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に繊維分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１３３０ｍｌと残渣６５０ｇを得た。
（実施例１７）
実施例１で得られた本発明品５００ｇを用いて、実施例１６と同様の操作を行い、別の本発明品１３７０ｍｌを得た。
（実施例１８）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に澱粉分解酵素２ｇと水１５００ｍｌを加え、５５℃で２０時間放置した。その後、絞り機で絞り、本発明品１３８０ｍｌと残渣６００ｇを得た。
【００２４】
（実施例１９）
実施例１で得られた本発明品５００ｇを用いて、実施例１８と同様の操作を行い、別の本発明品１４００ｍｌを得た。
（実施例２０）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物にペクチン分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１３２０ｍｌと残渣６６０ｇを得た。
（実施例２１）
実施例１で得られた本発明品５００ｇを用いて、実施例２０と同様の操作を行い、別の本発明品１３００ｍｌを得た。
【００２５】
（実施例２２）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に蛋白分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１４２０ｍｌと残渣５６０ｇを得た。
（実施例２３）
実施例１で得られた本発明品５００ｇを用いて、実施例２２と同様の操作を行い、別の本発明品１４４０ｍｌを得た。
（実施例２４）
実施例２２と同様の操作をして、米の酵素分解物２０００ｇを得た。その後、徐々に温度を上げていき、５分間煮沸抽出した後、冷却した。その後、絞り機で絞り、本発明品１４００ｍｌと残渣５５０ｇを得た。
【００２６】
（実施例２５）
実施例１で得られた本発明品５００ｇを用いて、実施例２４と同様の操作を行い、別の本発明品１４２０ｍｌを得た。
（実施例２６）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に麹３００ｇと４０％エタノール１５００ｍｌを加え、５５℃で４８時間放置した。その後、絞り機で絞り、清澄液１３００ｍｌと残渣８５０ｇを得た。その後、清澄液に１０００ｍｌの水を加水し、ロータリーエバプレーターで濃縮し、本発明品１３００ｍｌを得た。
（実施例２７）
実施例１で得られた本発明品５００ｇを用いて、実施例２６と同様の操作を行い、別の本発明品１３００ｍｌを得た。
【００２７】
（実施例２８）
実施例４と同様にして、米の抽出物２０００ｇを得た。この抽出物に蛋白分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇを添加し、５０℃で２４時間放置した。その後、絞り機で絞り、本発明品１４００ｍｌと残渣５８０ｇを得た。
（実施例２９）
実施例１で得られた本発明品５００ｇを用いて、実施例２８と同様の操作を行い、別の本発明品１３９０ｍｌを得た。
（実施例３０）
実施例２４と同様にして、米の酵素分解抽出物２０００ｇを得た。この酵素分解抽出物に酵母を添加し、１６日間アルコール発酵した。その後、絞り機で絞り、本発明品１８８０ｍｌと残渣８０ｇを得た。
【００２８】
（実施例３１）
実施例１で得られた本発明品５００ｇを用いて、実施例３０と同様の操作を行い、別の本発明品１８００ｍｌを得た。
（実施例３２）
実施例２４と同様にして、米の酵素分解抽出物２０００ｇを得た。この酵素分解抽出物を煮沸殺菌した後、３７℃まで冷却し、前もって乳酸菌を培養したスターター２００ｍｌを添加後、よく攪拌密封し、３７℃で２日間乳酸発酵を行った。その後、絞り機で絞り、本発明品１３８０ｍｌと残渣５００ｇを得た。
（実施例３３）
実施例１で得られた本発明品５００ｇを用いて、実施例３２と同様の操作を行い、別の本発明品１４００ｍｌを得た。
【００２９】
（実施例３４）
実施例２４で得られた本発明品１０００ｍｌに９５％エタノール８０ｍｌを添加し、２０日間酢酸発酵を行った。その後、濾過をし、本発明品９９０ｍｌを得た。
（実施例３５）
実施例１で得られた本発明品５００ｇを用いて、実施例３４と同様の操作を行い、別の本発明品１０００ｍｌを得た。
【００３０】
【発明の効果】
本発明によれば、米を原料として、簡単に全く安全で、しかも、様々な菌に対しての抗菌作用を持つ天然物からの殺菌剤を提供することができる。
米は今まで主食であったため、食以外の新規な分野での製法、利用用途はほとんど開発されていなかった。本発明は、非常に優れた効果を持つ殺菌剤を見出したばかりでなく、米の過剰生産といわれている現在、新たな利用用途を見出したこと、および米のイメージアップによる消費拡大を図り得ることは、極めて有意義なことである。[0001]
[Industrial application fields]
The present invention relates to an excellent bactericidal agent obtained from rice or germinated rice as a raw material, having no side effects at all and having an excellent antibacterial effect and usable for medicines, cosmetics, foods and the like.
[0002]
[Prior art]
Bactericides are indispensable in modern and everyday life as well as in industry. For this reason, many bactericides have been developed using science. However, these are certainly safety issues for humans, and little is known about chronic toxicity. Moreover, since there is a safety problem, there are actual usage restrictions, usage amounts, and usage periods. That is, it is no exaggeration to say that there is no safe and inexpensive disinfectant that is excellent in disinfecting effect.
Rice, on the other hand, has been developed for sake, shochu, mirin, vinegar, koji, etc. in addition to staple foods, and has been indispensable for daily life. In addition, a bag is known as a cosmetic use. These may be due to seeing rice as a staple food, or at best only as a source of starch. Moreover, even if it is a bag, it is said that it is good for skin, and it has been used conventionally as it is, and there was no concept of an active ingredient, and there was no idea of using the active ingredient at all.
[0003]
[Problems to be solved by the invention]
At present, side effects of drugs on the human body are a problem, and there is a demand for natural fungicides that have no side effects and have antibacterial activity against various bacteria.
An object of the present invention is to provide a natural disinfectant having an excellent antibacterial effect against various bacteria by using rice that is safe, inexpensive, and completely safe even if used regularly.
[0004]
[Means for Solving the Problems]
The inventors of the present invention have been researching various plant components, mainly rice, which is a staple food, from the viewpoint of combining plants and animals. In the process, it has been found that rice has many possibilities and benefits that could not have been predicted before. Therefore, we have taken up the theme of rice, which is used as a staple food and has proven to be the safest, and has conducted comprehensive rice research. As one of the themes, we have conducted intensive research on fungicides from rice. In the process, we found that rice and germinated rice contain ingredients with antibacterial effects. The invention has been completed.
[0005]
In the present invention, the ingredients having antibacterial effects contained in rice and germinated rice have not yet been elucidated, but those obtained by treating rice and germinated rice as described below are used for foods. It was found to show a suitable antibacterial effect.
Alcohol-fermented or organically cooked rice (excluding red rice bran alone or alcohol fermentation residue) or germinated rice water extract (including acid or alkali extraction) or organic solvent extract or enzymatic degradation or rice bran What consists of what removed the fermentation residue after performing acid fermentation, or contains this.
[0006]
The rice used in the present invention refers to brown rice and white rice such as sticky rice and brown rice, regardless of japonica and indica rice, regardless of the variety and type. Furthermore, it is possible to use 92% or more of red cocoon that appears during whitening, or 92% or less of white cocoon, which is inexpensive and economical. In addition, germinated rice is used. In addition, since the active ingredient is stable to heat and light, the above-mentioned raw materials are dipping, steaming, roasting (pointing to all of sand roasting, net roasting, hot air roasting, etc.), steaming roasting, freeze drying Material treatment such as surface modification such as UV irradiation, photo modification such as UV irradiation, pressure roasting such as Patrice, frying, etc., and the effect was not changed.
Rice and germinated rice are effective when used as they are, but are preferably pulverized for practical use. In order to pulverize rice and germinated rice into powder, a general method may be used using a pulverizer or a rice mill.
[0007]
When germinating rice, the germinated rice is immersed in water or sprayed with water. The temperature at the time of germination is 5-70 degreeC. However, the temperature and time are not limited as long as germination occurs. In addition, when there is a risk of water rot during germination, it is preferable to replace the water so that it does not rot or to perform some preservative. Here, germination refers to everything from just before germination to germination. The germinated rice is washed thoroughly before use. At this time, you may dry and use.
When rice or germinated rice is extracted or subjected to enzymatic degradation or koji, if the raw rice is pulverized into granules or powders, the surface area increases and efficiency increases. Although it is not necessary to grind, in this case, it takes a long time to decompose and extract the rice tissue.
[0008]
When rice or germinated rice is extracted with water, a high extraction temperature is efficient, but sufficient extraction can be performed even at a low temperature. However, in the case of a low temperature of 40 ° C. or less, it is desirable to make the pH acidic or alkaline, or add a preservative or alcohol so that the rice is not spoiled. The extraction time may be long or short as long as the active ingredient can be extracted, and may be determined by the extraction temperature. The extraction may be performed under pressure, normal pressure, or reduced pressure.
In the case of water extraction, the most serious problem is the gelatinization phenomenon. If it becomes paste-like, not only extraction efficiency will worsen but it will be extremely difficult in actual work. In order to prevent this, the reaction may be performed by adding amylase or acidifying with hydrochloric acid or the like to cut the starch. By using this method, the problem can be solved sufficiently and there is no problem in practical use.
[0009]
It is also effective to perform acid decomposition extraction or alkali decomposition extraction because the active ingredient in the extract is stable to acid and alkali. In this case, neutralization and desalting are performed as necessary.
Also when extracting with an organic solvent, it is desirable to extract rice by pulverizing or pulverizing it as much as possible. The organic solvent may be a common organic solvent such as alcohol, acetone, n-hexane, methanol or the like, but those that are harmful to the human body are preferably safe because the solvent must be completely removed after extraction.
In addition, rice or germinated rice may be subjected to enzymatic degradation, or koji. The term “enzymatic degradation” as used herein means that one or more enzymes acting on rice such as starch degrading enzyme, proteolytic enzyme, lipolytic enzyme, fiber degrading enzyme, lignin degrading enzyme, and pectin degrading enzyme are allowed to act. Moreover, the kind of koji mold, rice varieties and kinds are not limited.
[0010]
Furthermore, in carrying out the above extraction, the above enzymatic degradation and sputum may be allowed to act before, simultaneously with, or after extraction.
In the present invention, it is more effective to carry out organic acid fermentation such as alcohol fermentation, lactic acid fermentation, and acetic acid fermentation simultaneously or after the above treatment.
When alcoholic fermentation is performed, not only is there no stickiness at the time of application, but it is easy to concentrate and the active ingredient is easily concentrated. In addition, when lactic acid fermentation is used for beverages and the like, the flavor is improved, and acetic acid fermentation can be used as a seasoning liquid called vinegar, and the product of the present invention can be used for a wide range of applications by organic acid fermentation. be able to.
If necessary, the sugar removal may be performed by aeration fermentation with yeast, alcohol precipitation, synthetic adsorbent or the like.
In addition, when the red cocoon portion of 92% or more was examined, it was found that although there was an effect, it was weak.
[0011]
The product of the present invention obtained as described above is used as it is, or after being squeezed and filtered without separating the residue.
Next, the results of examining the effect of the fungicide of the present invention will be specifically described.
First, as an application of pharmaceuticals and cosmetics, an antibacterial test for acne bacteria of the product of the present invention was conducted.
In the test method, the Propionibacterium acnes ATCC 6919 strain was cultured in a GAM broth medium, and the culture medium obtained at that time was used as a liquid medium and mixed with the product of the present invention in an equal amount. Thereafter, the culture was allowed to stand at 37 ° C., and after 48 hours, the presence or absence of growth was determined by the humidity of the culture (absorbance at 660 nm). The results are shown in Table 1.
[0012]
[Table 1]

[0013]
As can be seen from Table 1, it was found that all the products of the present invention inhibit the growth of acne bacteria.
Next, an antibacterial test of the product of the present invention against trichophyton was performed. First, before the SDA medium solidified, 15% of the product of the present invention and water (control) were added, and the medium was prepared by flowing in a petri dish. On the preparation medium, four tinea fungi were placed and observed up to the fifth day. The results are shown in Table 2.
[0014]
[Table 2]

[0015]
As can be seen from Table 2, all the products of the present invention were found to have antibacterial activity against ringworm. In Examples 5, 22, 30, and 32, observation was made up to the 10th day, but no growth was observed.
Furthermore, as an application to food, B.I. subtilus, B.M. cereus, E.C. An antibacterial test for E. coli was performed.
The test method was as follows: 1 ml of the product of the present invention and water (control) (1 g in Example 1) was added to 10 ml of a commercially available synthetic agar medium (Nissui Pharmaceutical ordinary agar medium “Nissui”), and the agar medium was placed in a petri dish. Had made. B. subtilus, B.M. cereus, E.C. E. coli was applied to each petri dish and the growth after 48 hours was observed. The results are shown in Table 3.
[0016]
[Table 3]

[0017]
As can be seen from Table 3, all of the products of the present invention were found to have the above antibacterial properties.
As described above, it has been found that the product of the present invention has antibacterial properties against various bacteria and can be used in various fields.
In addition, although the Example and the data accompanying it described about the case of brown rice, the same effect was recognized even if it used white rice and 92% or less of white rice bran.
[0018]
【Example】
Example 1
1 kg of rice with germs was placed in water at 25 ° C. and immersed for 3 days to germinate the rice. After thoroughly washing the germinated rice, it was dried at 50 ° C. for 24 hours, and then finely pulverized to obtain 990 g of the product of the present invention.
(Example 2)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 1500 ml of water was added, pH was dropped with hydrochloric acid, and the mixture was allowed to stand for 10 days. Thereafter, the clarified liquid obtained by squeezing with a squeezer was neutralized to obtain 1200 ml of the present product and 760 g of a residue.
Example 3
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 3 was performed to obtain 1190 ml of another product of the present invention.
[0019]
Example 4
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. 10 g of liquefied enzyme and 1500 ml of water were added to this pulverized product. Thereafter, the temperature was gradually increased, followed by boiling extraction for 5 minutes and then cooling. Thereafter, the product was squeezed with a squeezer to obtain 1420 ml of the product of the present invention and 560 g of residue.
(Example 5)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 4 was performed to obtain 1400 ml of another product of the present invention.
(Example 6)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 1500 ml of 2N-NaOH was added and left for 5 days. Then, it squeezed with the squeezer and obtained 1350 ml of clarified liquids, and 650 g of residue. The clear solution was neutralized with 10N HCl to obtain 1480 ml of the product of the present invention.
[0020]
(Example 7)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 6 was performed to obtain another 1490 ml of the product of the present invention.
(Example 8)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 1500 ml of 95% ethanol was added and left for 5 days. Then, it squeezed with the squeezer and 1300 ml of clarified liquids and 650 g of residue were obtained. To this clarified liquid, 2000 ml of water was added and concentrated with a rotary evaporator to obtain 1500 ml of the product of the present invention.
Example 9
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 8 was performed to obtain 1500 ml of another product of the present invention.
[0021]
(Example 10)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 300 g of candy and 1500 ml of water were added, and the mixture was left at 55 ° C. for 20 hours. Then, it squeezed with the squeezer and obtained 1230 ml of this invention products and 1000 g of residue.
(Example 11)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 10 was performed to obtain 1210 ml of another product of the present invention.
(Example 12)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 2 g of proteolytic enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Then, it squeezed with the squeezer and obtained 1310 ml of this invention products and 670 g of residue.
[0022]
(Example 13)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 12 was performed to obtain 1380 ml of another product of the present invention.
(Example 14)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 2 g of lipolytic enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1290 ml of the product of the present invention and 680 g of residue.
(Example 15)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 14 was performed to obtain 1360 ml of another product of the present invention.
[0023]
(Example 16)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 2 g of a fiber-degrading enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1330 ml of the present product and 650 g of a residue.
(Example 17)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 16 was performed to obtain 1370 ml of another product of the present invention.
(Example 18)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 2 g of amylolytic enzyme and 1500 ml of water were added and left at 55 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1380 ml of the product of the present invention and 600 g of residue.
[0024]
(Example 19)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 18 was performed to obtain 1400 ml of another product of the present invention.
(Example 20)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 2 g of pectin-degrading enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1320 ml of the product of the present invention and 660 g of residue.
(Example 21)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 20 was performed to obtain 1300 ml of another product of the present invention.
[0025]
(Example 22)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 2 g of proteolytic enzyme, 2 g of lipolytic enzyme, 2 g of fiber degrading enzyme, 2 g of starch degrading enzyme, 2 g of pectin degrading enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1420 ml of the product of the present invention and 560 g of residue.
(Example 23)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 22 was performed to obtain 1440 ml of another product of the present invention.
(Example 24)
The same operation as in Example 22 was performed to obtain 2000 g of an enzymatic degradation product of rice. Thereafter, the temperature was gradually increased, followed by boiling extraction for 5 minutes and then cooling. Then, it squeezed with the squeezer and obtained 1400 ml of this invention products and 550 g of residue.
[0026]
(Example 25)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 24 was performed to obtain 1420 ml of another product of the present invention.
(Example 26)
Brown rice was put into a pulverizer to obtain 500 g of pulverized brown rice. To this pulverized product, 300 g of koji and 1500 ml of 40% ethanol were added and left at 55 ° C. for 48 hours. Then, it squeezed with the squeezer and 1300 ml of clarified liquids and 850 g of residue were obtained. Thereafter, 1000 ml of water was added to the clarified liquid and concentrated with a rotary evaporator to obtain 1300 ml of the product of the present invention.
(Example 27)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 26 was performed to obtain 1300 ml of another product of the present invention.
[0027]
(Example 28)
In the same manner as in Example 4, 2000 g of rice extract was obtained. To this extract, 2 g of proteolytic enzyme, 2 g of lipolytic enzyme, 2 g of fiber degrading enzyme, 2 g of starch degrading enzyme and 2 g of pectin degrading enzyme were added and left at 50 ° C. for 24 hours. Thereafter, the product was squeezed with a squeezer to obtain 1400 ml of the present product and 580 g of a residue.
(Example 29)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 28 was performed to obtain another 1390 ml of the product of the present invention.
(Example 30)
In the same manner as in Example 24, 2000 g of an enzymatic degradation extract of rice was obtained. Yeast was added to this enzymatic degradation extract, and alcohol fermentation was performed for 16 days. Thereafter, the product was squeezed with a squeezer to obtain 1880 ml of the product of the present invention and 80 g of residue.
[0028]
(Example 31)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 30 was performed to obtain 1800 ml of another product of the present invention.
(Example 32)
In the same manner as in Example 24, 2000 g of an enzymatic degradation extract of rice was obtained. The enzyme-degraded extract was sterilized by boiling, cooled to 37 ° C., added with 200 ml of a starter in which lactic acid bacteria had been cultured in advance, sealed well, and subjected to lactic acid fermentation at 37 ° C. for 2 days. Then, it squeezed with the squeezer and obtained 1380 ml of this invention products and 500 g of residue.
(Example 33)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 32 was performed to obtain 1400 ml of another product of the present invention.
[0029]
(Example 34)
80 ml of 95% ethanol was added to 1000 ml of the product of the present invention obtained in Example 24, and acetic acid fermentation was performed for 20 days. Thereafter, filtration was performed to obtain 990 ml of the present product.
(Example 35)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 34 was performed to obtain 1000 ml of another product of the present invention.
[0030]
【The invention's effect】
According to the present invention, it is possible to provide a bactericidal agent from a natural product that uses rice as a raw material and is completely safe and has an antibacterial action against various bacteria.
Since rice has been a staple food until now, there has been almost no development of methods and uses in new fields other than food. The present invention has not only found a bactericidal agent having a very excellent effect, but has now found a new use application, which is said to be overproduction of rice, and can increase consumption by improving the image of rice. Is extremely meaningful.

Claims

Rice which is reacted with the (red bran alone or excluding alcoholic fermentation residue) or rice germinated reacted by adding amylase those water extraction (including acid or alkaline extraction) or enzymatic degradation or koji, alcohol fermentation Or the disinfectant for foods which consists of what remove | eliminated the fermentation residue after performing organic acid fermentation, or contains this.