JPH06311868A - Food liquid composed mainly of white birch sap - Google Patents

Abstract

PURPOSE:To prepare a food liquid by using white birch sap as a main component of a natural food having excellent natural taste and flavor and preservable over a long period. CONSTITUTION:Freshly collected white birch sap is incorporated with 1-30wt.% of bamboo grass extract.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an edible liquid containing birch sap as a main component.

[0002]

2. Description of the Related Art Betula platyphlla Sukatc
hev var, japonica Hara) is a representative sunflower widely distributed in Japan, and when the conduction pressure in the Kibe conduit increases in early spring,
By piercing or scratching the xylem, the sap that overflows can be collected. This birch sap has been used as a drink in areas where it can be collected, and glucose and fructose are used as sugar components.
As mineral components, calcium, potassium, silicon,
Many inorganic ions such as magnesium, phosphorus and sodium, and organic substances include amino acids, various organic acids, polysaccharides, proteins, polyphenols and glycosides,
It is contained.

When the birch sap is drunk, it has a mouth close to that of refreshing mineral water, and has diuresis, constipation, gastrointestinal disease, gout, rheumatism, arthritis, edema,
It is said to have medicinal effects on edema, tumor, tonsillitis, eczema, scurvy, etc., and is used for folk remedies.

[0004]

Although it has been known that birch sap can be used as a beverage and that drinking has some effect on the maintenance of human health,
The birch sap can be collected only during the flooding period of about one month before the leaf opening in spring, and there is a problem that the collection period is extremely short. Further, there is also a problem that due to the components contained in the above-mentioned birch sap, it rapidly rots even when stored for a relatively short period of time.

In order to counter this rapid spoilage, the heat-treated product was sealed and stored, a synthetic preservative was added, sugar or honey was added, and so on. These processes were refreshed from the birch sap. However, the effect of preventing spoilage that is sufficient for market distribution is not achieved.

Further, by the reverse osmosis method and the vacuum distillation method,
Attempts have also been made to combat spoilage by obtaining a concentrate of birch sap, but the total amount of the concentrated solid thus obtained is only 0.5% to 0.8% of the sap used. However, this method cannot be practically used because the yield of solids is low compared to the cost required for concentration processing.

[0007] Heat sterilization and ultraviolet sterilization, which are generally used as a means for preventing spoilage, greatly change the complicated and delicate components contained in birch sap, and this method also impairs the natural flavor peculiar to this material. .

[0008]

[MEANS FOR SOLVING THE PROBLEMS] An extract of bamboo shoots is known as a natural material having antiseptic and antibacterial activity for foods. The present inventor blended the extract of bamboo shoots with birch sap to obtain It was discovered that the antiseptic and antibacterial properties of birch sap can be achieved. At the same time, it was also discovered that the addition of the extract of bamboo grass can maintain the natural refreshing flavor of the birch resin for a long period of time and change its flavor and taste to obtain a fresher edible liquid.

The bamboos used for this purpose are not limited to the genus Sasa of the Poaceae family, but all of the plants of the genus Medake, the genus Sutasuke, the genus Azumaza and the like can be used. Examples of specific names of bamboos that can be used are Okamesa, Medake, Azumaza, Hakonedake, Nezasa, Taiminchiku, Kanzantiku, Kumagazasa, Miyakoza, Chimasakisa, Yadake, Suzuki, Narihiratake, Kanchiku, etc., and all the leaves and stems. Available.

Desirable results could be obtained by adding 1 to 30% by weight of the extract of bamboo grass to the birch sap and mixing them.

[0011]

[First Example] Birch sap was collected from a birch of 20 years old, which grows naturally in Kamikawa-cho at the foot of Mt. Daisetsuzan, Hokkaido. The sampling method is 3 cm in diameter on the trunk about 50 cm from the ground.
m hole was bored, the hole was sealed with a stopper penetrating the glass pipe, and the glass pipe was connected to a sampling bottle to collect a liquid. The amount of liquid collected was 5 liters per day. The collected sap was immediately filtered to remove contaminants and then stored in a sealed container.

The extracted extract of bamboo grass is thoroughly washed with warm water of 40 ° C., dried at 40 ° C. until the residual water content in the leaves reaches 40%, and the dried leaves are crushed by a crusher. Micronized to a maximum particle size of 100 mesh.

4 kg of 1 kg of the bamboo powder thus obtained
It was immersed in an aqueous solution of 2% caustic soda for 24 hours for swelling. Next, after neutralizing with dilute hydrochloric acid, the pH was adjusted to 4.0. To this, 10 g of cellulase was added, stirred well, and allowed to stand at 40 ° C. for 24 hours to decompose the bamboo cellulosics.

This was separated by filtration, washed and dehydrated to a weight of 1.5 kg, and then immersed in 1 liter of ethyl alcohol at 40 ° C. for 24 hours to extract soluble components. After filtering this again, ethyl alcohol in the filtrate was distilled off under reduced pressure at 40 ° C., and the reprecipitate was filtered off. The finally obtained filtrate becomes an extract of bamboo shoots.

The birch sap thus obtained and the extract of bamboo shoots were mixed at a ratio shown in Table 1 to obtain an edible liquid containing the extract of birch as the main component.

[Table 1]

The results of the taste sensation test by tasting the edible liquid shown in Table 1 are shown in Table 2.

[Table 2]

To test the shelf life of the edible liquids of Table 1,
Samples of 5 ml according to each compounding ratio shown in Table 1 were placed in a petri dish and stored in an oven installed in a general room at a temperature of 37 ° C., and changes in appearance and odor with time were traced. The results are shown in Table 3.

[Table 3]

From Table 1, Table 2 and Table 3, it was confirmed that the edible liquid obtained by mixing the birch sap and the extracted extract of bamboo grass was a beverage having excellent flavor and taste. While birch sap alone has a mouthfeel similar to that of mineral water and has a long shelf life, mixing an extract of bamboo shoots with this extract results in an edible solution that has improved flavor and taste and has a long shelf life. confirmed. On the other hand, the extract of bamboo shoots alone has excellent storability but no sweetness,
It has a sour taste and lacks a pleasant flavor and taste.

[0019]

Second Example The following four types of udon noodles were produced in order to verify the taste and storability when the edible liquid according to the present invention was added to food. 1. 1 kg wheat flour + 40 g salt + 400 ml tap water 2. 1 kg wheat flour + 40 g salt + birch sap 400
ml 3. 1 kg wheat flour + 40 g salt + birch sap 400
3. ml + bamboo extract 4 ml 4. 1 kg wheat flour + 40 g salt + birch sap 400
ml + bamboo extract 40ml

[0020] Udon noodles were made by thoroughly mixing the above-mentioned samples and using a small noodle making machine. Half of each noodle was raw noodles, and the other half was boiled in boiling water for 10 minutes to prepare boiled noodles, and each was stored at room temperature of 23 ° C. A part of the boiled noodles was tasted to confirm the taste. The storability and taste of each sample are shown in Table 4.

[0021]

[Table 4]

In the above examples, the edible liquid containing the birch sap as the main component, to which the extract of bamboo grass has been added,
An example of making a beverage as it is and an example of using it in the production process of udon noodles were shown, but the range of use of this edible liquid is extremely wide, and of course it can be used for all foods instead of water added to foods. Is.

[0023]

EFFECTS OF THE INVENTION According to the present invention, by mixing the extract of bamboo shoots with the birch sap, the natural flavors of the two produce a synergistic effect, and a delicious and long-term storable beverage can be obtained. When added to food, there is an effect that a food having a natural flavor and excellent in storability can be obtained, and an edible liquid containing birch sap as a main component can be obtained.

Claims (1)

[Claims] 1. An edible liquid containing birch sap as a main component, which is obtained by adding 1 to 30% by weight of an extract of bamboo grass to birch sap.