JPH04235101A - Storage of sasa albo-marginata - Google Patents

Abstract

PURPOSE:To prepare Sasa albo-marginata for extraction by heating an aqueous solution of NaHCO3, NaCl and NaCO3, putting the Sasa thereinto, stirring the treating solution while keeping it to a prescribed temperature, subsequently thoroughly drying it and storing it in a well-ventilated place. CONSTITUTION:In storage of raw leaves of Sasa albo-marginata used for extraction of its extract containing chlorophyll, a treating solution composed of an aqueous solution containing sodium bicarbonate, sodium chloride and sodium carbonate is put into a treating tank and heated to about 80 deg.C. A suitable amount of raw leaves of Sasa albo-marginata are then put thereinto and the treating solution is stirred while keeping the temperature to 70 deg.C-80 deg.C. The leaves of Sasa are subsequently taken out and water is drained off. Thorough drying is carried out by using a drier and the resultant dried leaves are stored in a wellventilated place while avoiding sunshine. Active components of Sasa albo-marginata can be stably preserved thereby.

Description

DETAILED DESCRIPTION OF THE INVENTION (A) Object of the invention (a) Industrial application field The present invention relates to a method for preserving fresh leaves of bear bamboo used for extracting bear bamboo extract containing chlorophyll. .

(b) Conventional technology The bear bamboo used to extract the bear bamboo extract is
There was no thought whatsoever to preserve it specifically for this purpose, and therefore there was no technique for special preservation methods.

However, in order to use bear bamboo extract as a herbal medicine, the processing method is to use bear bamboo collected from the mountains and naturally dried for over a month in accordance with the Chinese herbal principles of not using raw materials or poisons. Therefore, if I had to say it, I would say that natural drying is the best preservation technique.

(c) Problems to be solved by the invention (a) Problems with the conventional technology When using the conventional natural drying method, it is difficult to stabilize (preserve) chlorophyll in leaves; ,heat,
Easily destroyed by air. ), much less the extraction of chlorophyll by hot water bathing.

(b) Technical issues Therefore, the present invention aims to preserve the chlorophyll contained in the fresh leaves of bear bamboo in a stable state for a long period of time, so that it can be used for extracting bear bamboo extract containing chlorophyll whenever necessary. This is what I am trying to do.

(B) Configuration The present invention is provided for the above-mentioned purpose, and the configuration will be described below.

(1) As for the means to solve the problem, put an appropriate amount of water into a treatment tank with an appropriate volume, add sodium bicarbonate, sodium chloride, and sodium carbonate, and stir well to melt and mix. The treatment liquid is heated to 80° C. or lower to 70° C., and an appropriate amount of fresh leaves of bear bamboo are put into the heated treatment liquid.

It goes without saying that the treatment liquid may be prepared by mixing and melting water and the above-mentioned chemicals in advance and placing the mixture in the treatment tank and heating it.

Next, while maintaining the temperature of the treatment liquid containing the fresh leaves of bear bamboo, the bear bamboo is stirred in the treatment tank for an appropriate time to allow the treatment liquid to penetrate into the bear bamboo.

Next, the bamboo leaves are taken out of the treatment tank, the treatment liquid is drained off, and the leaves are completely dried in a dryer. In this case, dried bamboo leaves with 60% of the original weight can be obtained.

The dried bamboo leaves are placed in a well-ventilated container and stored in a well-ventilated place away from sunlight.

(2) Effects The medicinal effects of bear bamboo extract have been studied for quite some time.
It has also been used as a folk medicine and Chinese herbal medicine for various diseases since ancient times.

That is, Kumasasa extract destroys the cell membranes of Kumasasa leaves,
Bear bamboo extract is extracted from all the components contained in cells, and this bear bamboo extract includes polysaccharides, lignin, dietary fiber, vitamins A, B1, B2, B6, B12, C, E, and K.
It is rich in various vitamins, amino acids, minerals, and other ingredients, and these act synergistically to exert medicinal effects.

When chlorophyll extracted in its natural form from the leaves of Kuma bamboo leaves enters the body, it exhibits a strong affinity for the cells of the body's tissues and interacts with the lipids and proteins that make up the cells. Since chlorophyll binds and integrates, it can fully perform the action of the mother nucleus (electron transfer effect due to magnesium chelate).

After all, the main effect of chlorophyll is in the mother nucleus of its unique chemical structure containing Mg, that is, in the chelate part, but the Mg bonded to the chelate in the center of the molecular structure is caused by the drying process (for example, light , heat, oxygen (air)), and the natural chlorophyll disappears, so conventional bear bamboo extract is an extract extracted from bear bamboo that has lost its chlorophyll (chlorophyll). It must be said that this is an extract in which the main effect of chlorophyll has disappeared.

Moreover, the conventional bear bamboo extract is a hot water extract of dried bear bamboo.

Therefore, it is extremely difficult to collect chlorophyll in its natural state and to produce a product from chlorophyll with a molecular structure similar to that in its natural state.

Therefore, the purpose of this application is to provide a technical means that allows bear bamboo leaves to be preserved for a long period of time without leaving this highly effective chlorophyll in its natural state and without losing any of its other medicinal ingredients.

Therefore, the effects when raw bear bamboo leaves are treated with the treatment liquid are as follows: (1) The treatment liquid is boiling water of 80° C. or lower.

■The treatment solution is slightly alkaline due to sodium bicarbonate and sodium carbonate.

■Sodium chloride is dissolved in the processing solution.

(2) The processing time should be approximately 10 to 15 minutes or less.

When raw bear bamboo extract is added to the above treatment solution,
In Hakama cuisine, vegetables are boiled in boiling water for a short period of time so as not to lose their green color (referred to as aoni), but this method maintains the chlorophyll stably and retains the green color. not lost. In this application as well, based on the principle of green boiling, boiling is performed at 70°C to about 80°C for a short period of time (10 minutes to 1 hour).
5 minutes) When heat treated, the chlorophyll (chlorophyll) of the bamboo leaves becomes
remains stably green. The reason for this is that plants have enzymes (distributed) throughout their leaves, stems, roots, etc., and are deeply involved in decomposition and synthesis reactions.

The action of these enzymes is most active at 40°C to 50°C, and their action diminishes when the temperature rises or falls above that temperature.
It is said that at high temperatures of 80°C or higher, enzymes are destroyed and lose their effectiveness.

However, among the enzymes that plants have, phenylalanine ammolyase (PAL) is an enzyme that decomposes chlorophyll and synthesizes the so-called autumn leaf pigments (anthocyans) in autumn, and chlorophyllase (enzyme)
is an enzyme that breaks down chlorophyll to produce chlorophyllide, phytol, etc.

Therefore, it is important to maintain chlorophyll by inactivating the enzymes contained in these plants that decompose chlorophyll.

Accordingly, in the present invention, in order to inactivate the enzyme without destroying it, the bear bamboo leaves are heat-treated for a short time (10 to 15 minutes) using boiling water at a temperature of 75°C to about 80°C.

In such cases, the enzyme is inactivated.

Next, since this heat treatment is performed at a temperature of 75 DEG C. to 80 DEG C., the fiber structure of the bamboo leaves is destroyed and softened to some extent.

However, it helps the penetration of sodium bicarbonate, sodium chloride, and sodium carbonate into the tissues of the bamboo leaves.

Next, the effects of sodium bicarbonate, sodium carbonate, and sodium chloride in the treatment solution will be described.

Sodium bicarbonate, sodium chloride, and sodium carbonate are added as chemicals, and sodium bicarbonate and sodium carbonate make the processing solution slightly alkaline. I mentioned earlier that chlorophyll decomposes to produce pigments called anthocyanins, which are water-soluble pigments that appear in the leaves and flowers of plants, and are unstable substances that dissolve in water and appear red. When acidified, the color becomes even more vivid red. However, in weak alkalinity, the solution appears blue, so in order to make the green and blue-green colors of the leaves more vivid and to stabilize them, sodium bicarbonate and sodium carbonate were added to make the solution weakly alkaline.

In addition, sodium bicarbonate and sodium carbonate have mucus-dissolving and fat-softening effects, softening plant fibers and further softening the leaf cell tissue that has been softened by heat treatment, thereby facilitating the penetration of sodium bicarbonate and sodium carbonate. Help.

Also, sodium chloride increases the osmotic pressure of the treatment solution.

If the treatment solution is water, the osmotic pressure is low and water will be absorbed into the tissue, but by adding sodium chloride, the osmotic pressure of the treatment solution will be increased and water will be absorbed into the tissue. This prevents water from leaking into the treatment solution from within the tissue.

Next, the drying process will be described.

This is done to prevent mold growth and enzyme activity during storage. It is clear that moisture is involved in microbial growth and enzyme action. Furthermore, when the water content is less than 50%, the growth of bacteria is suppressed, and when the water content is less than 15%, bacteria cannot grow. For mold, it is said that the moisture content must be further reduced.

Most of the bacteria have been killed and enzymes have been inactivated by the previous heat treatment, but in order to maintain good storage conditions and ensure long-term quality, drying is performed to reduce the moisture content to close to 0%. save.

(3) Regarding examples Next, examples will be described.

448 liters (70%) of water is placed in a treatment tank having a volume of 640 liters, and then 80 g of sodium bicarbonate, 80 g of sodium carbonate, and 80 g of sodium chloride are added and melted with stirring to obtain a treatment liquid.

It goes without saying that the processing liquid may be melted in advance at the above-mentioned ratio and placed in the processing tank.

Next, hot steam from a steam boiler is sprayed onto the treatment liquid to bring the temperature of the treatment liquid to 70°C to about 80°C (80°C or less), and 15kg to 2 of fresh leaves of Kuma bamboo are added to the treatment liquid.
0kg (10,000 to 14,000 fresh leaves)
), and the temperature of the processing liquid was adjusted to 80°C by spraying steam.
Stir for 10 to 15 minutes while maintaining the temperature at 70°C or below. In such cases, enzymes such as phenylalanine ammolyase and chlorophyllase present in the leaves of the bamboo leaves are inactivated by heat, and the cell tissues (plant fibers) of the leaves are softened.

Sodium bicarbonate and sodium carbonate also soften the vegetable fibers, and sodium chloride increases the penetration of the treatment solution.

When the above heat treatment is completed, the bamboo leaves are taken out of the treatment tank, the treatment liquid is drained off, and then placed in a dryer for complete drying.

In that case, 60% of the original weight (9kg to 12kg)
Dried bear bamboo leaves are obtained.

Store the dried bear bamboo leaves as they are or cut them as appropriate, place them in a well-ventilated container such as a jute bag, and store them in a well-ventilated place away from sunlight. If necessary, take them out and use them to extract the bear bamboo extract. use.

(C) Regarding the effects of the invention Next, the effects of the present invention will be described.

When bear bamboo leaves are heat-treated, the enzymes (phenylalanine ammolyase, chlorophyllase) contained within the leaves are inactivated, and the enzymes produce chlorophyll (chlorophyll).
The decomposition of chlorophyll is prevented and the synthesis of anthocyanins, which are red pigments, is prevented, so green chlorophyll is preserved.

Furthermore, since the treatment liquid is slightly alkaline, it stabilizes (does not oxidize) the green color (pigment) of chlorophyll and makes it brighter.

In addition, the fibrous tissue of the bear bamboo leaves is softened by the heat treatment and the mucolytic and fat-softening effects of sodium bicarbonate and sodium carbonate, which soften the fiber tissue of the bamboo leaves, which improves the permeability of the treatment solution (ingredients) and helps the above-mentioned effects. This also facilitates the subsequent extraction of chlorophyll.

Next, sodium chloride increases the osmotic pressure of the treatment solution into the bear bamboo leaf tissue, prevents the absorption of water into the tissue, and conversely promotes the leaching of water from the tissue into the treatment solution, resulting in the green color of the bear bamboo leaves. becomes darker. Storing in a completely dry and well-ventilated place suppresses the growth and growth of bacteria and mold, contributing to long-term preservation.

By the way, no change in the blue-green color of chlorophyll was observed even after 5 years of storage.

In addition, chlorophyll extraction was also good.

Patent Applicant Co., Ltd. Okuda Mataemon Honpo Patent Attorney Patent Attorney Hiroshi Sasaki Specification 1 Title of Invention Bear Bamboo Leaf Preservation Method 2 Claims In a processing tank of appropriate capacity, sodium bicarbonate, sodium chloride, Add a treatment liquid made by dissolving sodium carbonate in water, heat the treatment liquid to a temperature of 70°C or higher and 80°C or lower, and add an appropriate amount of fresh leaves of Kumazasa into the treatment liquid to adjust the temperature of the treatment liquid. Stirring is carried out for an appropriate time while maintaining the temperature within the above range.

Next, the bear bamboo leaves are taken out from the treatment tank, drained, and completely dried in a dryer, and stored in a well-ventilated place away from sunlight. A method of preserving bamboo leaves that is characterized by stably preserving the ingredients.

3. Detailed Description of the Invention (A) Purpose of the Invention (a) Field of Industrial Application The present invention relates to a method for preserving fresh leaves of bear bamboo used for extracting bear bamboo extract containing chlorophyll. .

(b) Conventional technology The bear bamboo used to extract the bear bamboo extract is
There was no thought whatsoever to preserve it specifically for this purpose, and therefore there was no technique for special preservation methods.

However, in order to use bear bamboo extract as a herbal medicine, the processing method is to use bear bamboo collected from the mountains and naturally dried for over a month in accordance with the Chinese herbal principles of not using raw materials or poisons. Therefore, if I had to say it, I would say that natural drying is the best preservation technique.

(c) Problems to be solved by the invention (a) Problems with the conventional technology When using the conventional natural drying method, it is difficult to stabilize (preserve) chlorophyll in leaves; ,heat,
Easily destroyed by air. ) Moreover, we could not expect to extract chlorophyll by boiling water.

(b) Technical issues Therefore, the present invention aims to preserve the chlorophyll contained in the fresh leaves of bear bamboo in a stable state for a long period of time, so that it can be used for extracting bear bamboo extract containing chlorophyll whenever necessary. This is what I am trying to do.

(B) Configuration The present invention is provided for the above-mentioned purpose, and the configuration will be described below.

(1) As for the means to solve the problem, put an appropriate amount of water into a treatment tank with an appropriate volume, add sodium bicarbonate, sodium chloride, and sodium carbonate, and stir well to melt and mix. The treatment solution is heated to a temperature of 70° C. or higher and 80° C. or lower, and an appropriate amount of fresh leaves of bear bamboo are put into the heated treatment solution.

It goes without saying that the treatment liquid may be prepared by mixing and melting water and the above-mentioned chemicals in advance and placing the mixture in the treatment tank and heating it.

Next, while maintaining the temperature of the treatment liquid containing the fresh leaves of the bear bamboo, the bear bamboo is stirred in the treatment tank for an appropriate time to allow the treatment liquid to permeate the bear bamboo.

Next, the bamboo leaves are taken out of the treatment tank, the treatment liquid is drained off, and the leaves are completely dried in a dryer. In this case, dried bear bamboo leaves with a weight of 60% of the weight of the originally used bear bamboo leaves can be obtained.

The dried bamboo leaves are placed in a well-ventilated container and stored in a well-ventilated place away from sunlight.

(2) Effects The medicinal effects of bear bamboo extract have been studied for quite some time.
It has also been used as a folk medicine and Chinese herbal medicine for various diseases since ancient times.

In other words, bear bamboo extract is obtained by destroying the cell membranes of bear bamboo leaves and extracting all the components contained in the cells.This bear bamboo extract contains polysaccharides, lignin, dietary fiber, and vitamins. A, B1, B2, B6, B12, C, E,
It is rich in various vitamins such as K, amino acids, minerals, and other ingredients, and these act synergistically to exert medicinal effects.

When chlorophyll extracted in its natural form from the leaves of Kuma bamboo leaves enters the body, it exhibits a strong affinity for the cells of the body's tissues and interacts with the lipids and proteins that make up the cells. Since chlorophyll binds and integrates, it can fully perform the action of the mother nucleus (electron transfer effect due to magnesium chelate).

After all, the main effect of chlorophyll is in the core of the unique chemical structure containing Mg, that is, the chelate part, but the Mg bonded to the chelate in the center of the molecular structure is used for preserving bear bamboo or extracting bear bamboo extract. The drying process (e.g. light, heat, oxygen (air)) that is used as a pre-processing process for drying leaves the natural chlorophyll easily removed from its structure, so conventional bear bamboo extract suffers from the loss of chlorophyll (chlorophyll). It must be said that it is an extract extracted from dried bear bamboo, and the main effect of chlorophyll has disappeared.

Therefore, it is extremely difficult to collect chlorophyll in its natural state and to produce a product from chlorophyll with a molecular structure similar to that in its natural state.

Therefore, the purpose of this application is to provide a technical means that allows bear bamboo leaves to be preserved for a long period of time without leaving this highly effective chlorophyll in its natural state and without losing any of its other medicinal ingredients.

Therefore, the effects when raw bear bamboo leaves are treated with the treatment liquid are as follows: (1) The treatment liquid is hot water at a temperature of 70°C or higher and 80°C or lower.

■The treatment solution is slightly alkaline due to sodium bicarbonate and sodium carbonate.

■Sodium chloride is dissolved in the processing solution.

(2) The processing time should be approximately 10 to 15 minutes or less.

When raw bear bamboo extract is added to the above treatment solution,
In Hakama cuisine, vegetables are boiled in boiling water for a short period of time so as not to lose their green color (referred to as aoni), but this method maintains the chlorophyll stably and retains the green color. not lost. In the present application, according to the principle of green boiling, when the leaves are heat-treated for a short period of time (10 to 15 minutes) at 70° C. or higher and 80° C. or lower, the chlorophyll of the bamboo leaves remains stably green. The reason is that plants have enzymes (distributed) throughout their leaves, stems, roots, etc. that decompose and
These enzymes are deeply involved in synthetic reactions, and the action of these enzymes is most active between 40°C and 50°C, and their action decreases when the temperature rises or falls above that temperature. It is said that it is destroyed and loses its function.

However, among the enzymes that plants have, phenylalanine ammolyase (PAL) is an enzyme that decomposes chlorophyll and synthesizes the so-called autumn leaf pigments (anthocyans) in autumn, and chlorophyllase (enzyme)
is an enzyme that breaks down chlorophyll to produce chlorophyllide, phytol, etc.

Therefore, inactivating the enzymes contained in these plants that decompose chlorophyll is an important requirement for preserving chlorophyll.

Therefore, in the present invention, a method is adopted to inactivate these enzymes without destroying them, and as a means to do so, the temperature of the treatment liquid is set to boiling water of 70°C or higher and 80°C or lower, and the bamboo leaves are shortened with the boiling water. It was decided to heat-treat for a period of time (10 minutes to 15 minutes). In such cases, the enzyme is inactivated.

On the other hand, since this heat treatment is performed at a temperature of 70°C or higher and 80°C or lower, it has the effect of destroying and softening the fibrous tissue of the bear bamboo leaves to some extent and facilitating the penetration of sodium bicarbonate, sodium chloride, and sodium carbonate into the tissue of the bear bamboo leaves. has.

Next, the effects of sodium bicarbonate, sodium carbonate, and sodium chloride in the treatment solution will be described.

Sodium bicarbonate, sodium chloride, and sodium carbonate are added as chemicals, and sodium bicarbonate and sodium carbonate make the treatment solution slightly alkaline.

I mentioned earlier that chlorophyll decomposes to produce pigments called anthocyanins, which are water-soluble pigments that appear in plant leaves and flowers, and are unstable substances that turn red when dissolved in water. It exhibits an even more vivid red color when acidified. However, in weak alkalinity, it has the property of taking on a blue color, making the green and bluish-green colors of leaves more vivid, and has the effect of stabilizing the green color of chlorophyll.To stabilize this, sodium bicarbonate and sodium carbonate are added to form a solution. is made into a weak alkali.

In addition, sodium bicarbonate and sodium carbonate have mucus-dissolving and fat-softening effects, softening plant fibers and further softening the leaf cell tissue that has been softened by heat treatment, thereby facilitating the penetration of sodium bicarbonate and sodium carbonate. Help.

Furthermore, sodium chloride has the effect of increasing the osmotic pressure of the treatment solution.

In other words, if the treatment solution is water, the osmotic pressure is low and water will be absorbed into the tissue, but by adding sodium chloride, the osmotic pressure of the treatment solution will increase and water will be absorbed into the tissue of the bamboo leaves. It prevents water absorption and instead encourages water to seep into the processing solution from within the tissue.

Next, the drying process will be described.

Drying is performed to prevent mold growth and enzyme activity during storage. It is clear that moisture is related to the growth of microorganisms and the action of enzymes, and when the moisture content is less than 50%, bacterial growth is inhibited, and when the moisture content is less than 15%, bacteria may not be able to grow. This is well known.

However, it is said that further reducing the moisture content is extremely effective against molds.

Most of the bacteria have been killed and the enzymes have been inactivated by the previous heat treatment, but in order to preserve it in good condition and ensure long-term quality, we perform a drying process to remove as much moisture as possible.
Save close to %.

(3) Regarding examples Next, examples will be described.

448 liters (70%) of water is placed in a treatment tank having a volume of 640 liters, and then 80 g of sodium bicarbonate, 80 g of sodium carbonate, and 80 g of sodium chloride are added and melted with stirring to obtain a treatment liquid.

It goes without saying that the processing liquid may be melted in advance at the above-mentioned ratio and placed in the processing tank.

Next, hot steam from a steam boiler is sprayed onto the treatment liquid to bring the temperature of the treatment liquid to 70°C to about 80°C (80°C or less), and 15kg to 2 of fresh leaves of Kuma bamboo are added to the treatment liquid.
0kg (10,000 to 14,000 fresh leaves)
), and the temperature of the processing liquid was adjusted to 80°C by spraying steam.
Stir for 10 to 15 minutes while maintaining the temperature at 70°C or below. In such cases, enzymes such as phenylalanine ammolyase and chlorophyllase present in the leaves of Kuma bamboo can be inactivated by heat, and the cell tissues (plant fibers) of the leaves can be softened.

Sodium bicarbonate and sodium carbonate also soften the vegetable fibers, and sodium chloride increases the penetration of the treatment solution.

When the above heat treatment is completed, the bamboo leaves are taken out of the treatment tank, the treatment liquid is drained off, and then placed in a dryer for complete drying.

In that case, 60% of the original weight (9kg to 12kg)
Dried bear bamboo leaves are obtained.

Store the dried bear bamboo leaves as they are or cut them as appropriate, place them in a well-ventilated container such as a jute bag, and store them in a well-ventilated place away from sunlight. If necessary, take them out and use them to extract the bear bamboo extract. use.

(C) Regarding the effects of the invention Next, the effects of the present invention will be described.

When bear bamboo leaves are heat-treated, the enzymes (phenylalanine ammolyase, chlorophyllase) contained in the leaves are inactivated, and the decomposition of chlorophyll by these enzymes is prevented, and therefore the anthocyanins, which are red pigments, are deactivated. Since synthesis is prevented, green chlorophyll is preserved.

Furthermore, since the treatment liquid is slightly alkaline, it stabilizes (does not oxidize) the green color (pigment) of chlorophyll and makes it brighter.

In addition, the fibrous tissue of the bear bamboo leaves is softened by the heat treatment and the softening effect of the mucosal dissolution and fat softening effects of sodium bicarbonate and sodium carbonate, which improves the permeability of the treatment solution (ingredients) and achieves the above-mentioned effects. It has the effect of facilitating the subsequent extraction of chlorophyll.

Next, sodium chloride increases the osmotic pressure of the treatment solution into the bear bamboo leaf tissue, prevents the absorption of water into the tissue, and conversely promotes the leaching of water from the tissue into the treatment solution, resulting in the green color of the bear bamboo leaves. becomes darker. Storing in a completely dry and well-ventilated place has the effect of suppressing the growth and development of bacteria and mold and contributing to long-term storage.

By the way, no change in the blue-green color of chlorophyll was observed even after 5 years of storage.

In addition, chlorophyll extraction was also good.

patent applicant Okuda Mataemon Co., Ltd. Honpo Co., Ltd. Representative Patent Attorney Hiroshi Sasaki

Claims (1)

[Claims] A processing solution prepared by dissolving sodium bicarbonate, sodium chloride, and sodium carbonate in water is placed in a processing tank with an appropriate capacity, and the processing solution is heated to about 80°C. An appropriate amount of fresh leaves of bear bamboo is put into the solution, and the temperature of the treatment liquid is maintained at 80° C. or less to 70° C. while stirring for an appropriate time. Next, the bear bamboo leaves are taken out from the treatment tank, drained, completely dried in a dryer, and stored in a well-ventilated place avoiding sunlight.