JPH06340518A - Plant activation agent prepared from rice - Google Patents

Abstract

PURPOSE:To obtain a plant activation agent safe to human body, producible at a low cost and effective e.g. for promoting the germination and growth of a plant, giving the effect of agrochemicals, improving the taste of plant, imparting resistance to blight and keeping the freshness of the plant. CONSTITUTION:This plant activation agent consists of or contains (l) crushed product of rice or germinated rice, (2) extract of rice or germinated rice, (3) material produced by subjecting hydrated rice or germinated rice to enzymatic decomposition or treatment with malted rice, (4) material produced by the extraction of rice or germinated rice in combination with enzymatic decomposition or malt treatment before, during or after the extraction or (5) material produced by the alcoholic fermentation or organic acid fermentation of an extract of rice or germinated rice or of an enzymatic decomposition product or malt-treatment product of rice or germinated rice.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention has various effects obtained from rice or sprouted rice as a raw material, such as promotion of germination, promotion of growth, improvement of taste, imparting of disease resistance, pesticidal effect, and preservation of freshness. It relates to a plant activator.

[0002]

2. Description of the Related Art For people who grow crops, it has long been desired that crops grow faster or grow larger. Therefore, we have blended the main elements of nitrogen, phosphorus, and potassium in a way that suits the plant, given a large amount, or added a trace amount of ingredients, but it is not enough to make it alone, but on the contrary, chemical fertilizer is needed more than necessary. Humans are in a state of illness by giving too much to them. Moreover, by giving an isolated substance such as a pesticide, there is concern about the influence on the human body due to chemical pollution. Therefore, although organic fertilizers have been touted recently, it is not only difficult to grow them with organic fertilizers, but also they are easily affected by insects and the yield is poor.

On the other hand, rice has been indispensable for daily life as a staple food. However, since it is a staple food, it has hardly been developed for new uses. That is, since rice has been seen as a mere food, there was no idea of using it for anything other than food, and there was no concept of an active ingredient.

[0004]

Recently, there has been a problem that plants are contaminated by chemical fertilizers and agricultural chemicals. This means that the plant absorbs the isolated chemical substances or is frequently applied with pesticides, etc., so that they are attached to the surface and absorbed into the human body, so that side effects due to this are worried. . Therefore, the emergence of a plant activator that is safe and inexpensive for the human body, and that also has germination promotion, growth promotion, pesticidal effect, taste improvement, disease resistance impartment, freshness retention, and the like, has been awaited.

[0005]

[Means for Solving the Problems] From the viewpoint of animal and plant harmony, the present inventors have conducted research on various plant components centering on rice, which is a staple food. In the process, it has become clear that rice has a number of potential and benefits that were previously unpredictable. Therefore, we picked up rice, which is used as a staple food and proved to have the highest safety, as the theme,
I have conducted comprehensive utilization research on rice. As one of the themes, we have conducted intensive studies on plant activators from rice, and in the process, we found that rice and germinated rice contain ingredients that have a plant activator effect. The present invention has been completed.

In the present invention, the components having a plant activating effect contained in rice and germinated rice have not yet been clarified, but rice and germinated rice treated as follows are: It was found to show a plant activation effect. Crushed rice or germinated rice as it is or containing it. Rice or germinated rice extract as it is or containing it. Enzyme-decomposed or hydrolyzed rice hydrolyzed as it is, or containing it. When extracting rice or sprouted rice, the one that has been subjected to enzymatic decomposition or koji before or at the same time as or after the extraction is used as it is or containing it. An extract of rice or germinated rice or a product of enzymatic decomposition or koji which has been subjected to alcohol fermentation or organic acid fermentation as it is or containing it.

Rice used in the present invention means japonica,
Regardless of indica rice, it refers to non-glutinous rice, brown rice such as sticky rice, and white rice, regardless of variety and type. Further, 92% or more of red rice bran or 92% or less of white rice bran, which appears during whitening, may be used, which is inexpensive and economical. Also,
Germinated rice is used. In addition, since the active ingredient is stable to heat and light, the above raw materials are dipping, steaming, roasting (all sand roasting, net roasting, hot air roasting, etc.),
The raw material treatment such as steam roasting, surface modification such as freeze-drying, photo-modification such as UV irradiation, pressure roasting such as Patrice, and frying may be performed, and the effect was not changed. Although rice and germinated rice are effective as they are, they are preferably crushed and used from the viewpoint of practical use. To pulverize the rice and the sprouted rice into powder, a pulverizer or a rice mill may be used and a general method may be used.

In the case of germinating rice, germinated rice is soaked in water or sprayed with water to germinate. The temperature for germination is 5 to 70 ° C. However, as long as it germinates,
Temperature and time do not matter. Further, when there is a risk of water spoiling during germination, it is preferable to replace the water so that it does not spoil, or to perform some kind of preservative. Here, germination refers to everything from just before germination to germinated ones.
The germinated rice is washed well before use. At this time, it may be dried before use. When extracting rice or sprouted rice, or subjecting it to enzymatic decomposition or koji, the raw material rice is pulverized into granules or powders, and the surface area increases, resulting in higher efficiency. Although it is not necessary to grind, in this case, it takes a long time to decompose and extract the rice tissue.

When water or sprouted rice is extracted with water,
High extraction temperature is efficient, but extraction can be sufficiently performed even at low temperature. However, at a low temperature of 40 ° C. or lower, it is desirable to make the pH acidic or alkaline, or add a preservative or alcohol to treat the rice so that it does not spoil. The extraction time may be long or short as long as the active ingredient can be extracted, and may be determined depending on the extraction temperature. The extraction may be carried out under pressure, under normal pressure, or under reduced pressure. In the case of water extraction, the most problematic is the gelatinization phenomenon. If it becomes pasty, not only the extraction efficiency will deteriorate, but it will be extremely difficult in actual work. In order to prevent this, amylase can be added and reacted, or acidified with hydrochloric acid or the like to cut the starch,
By using this method, it is possible to solve the problem sufficiently and there is no problem in practical use.

Since the active ingredient in the extract is stable to acid and alkali, it is also effective to carry out acid decomposition extraction or alkali decomposition extraction. In this case, neutralize if necessary,
Desalt. Also when extracting with an organic solvent, it is desirable to pulverize or pulverize rice as much as possible before extracting. The organic solvent may be a general organic solvent such as alcohol, acetone, n-hexane, methanol, etc., but if it is harmful to the human body, it is necessary to completely remove the solvent after extraction, so a safe one is preferable.

In the case of enzymatically decomposing rice or sprouted rice, first, water is added to the rice or sprouted rice, and then an enzyme is added. The amount of water added is appropriately selected depending on the yield, workability, purpose of final use, and the like. The optimum water temperature is the optimum temperature of the enzyme or koji, but enzymatic decomposition is sufficiently carried out even at low temperatures for a long time. However, if the temperature is lower than 40 ° C., some kind of preservative is required. The temperature may be high as long as it is decomposed. The decomposition time depends on the temperature and the like, but may be short or long as long as the decomposition is performed.

The enzyme used here is one or more of starch degrading enzyme, proteolytic enzyme, lipolytic enzyme, fiber degrading enzyme, lignin degrading enzyme and pectin degrading enzyme. When koji is used, the amount of water added, the temperature of action and the time of action are the same as in the case of enzymatic decomposition. The koji to be used may be generally used koji, and the type and variety of koji mold are not limited. Further, in carrying out the above-mentioned extraction, the above-mentioned enzymatic decomposition and koji may be allowed to act before, simultaneously with or after the extraction. Here, when enzymatic decomposition or koji is allowed to act simultaneously with extraction, specifically, enzymatic decomposition or koji is allowed to act in an organic solvent, or enzymatic decomposition or koji is allowed to act under reduced pressure extraction.

In the present invention, it is more effective if organic acid fermentation such as alcoholic fermentation, lactic acid fermentation or acetic acid fermentation is carried out at the same time as or after the above-mentioned respective treatments. When carrying out this alcoholic fermentation, the extract obtained as described above, the enzymatic decomposition product (including those obtained by combining enzymatic decomposition and extraction) or the one obtained by allowing koji to act as it is, or after pressing and filtering The obtained liquid is subjected to alcohol fermentation. In addition, enzymatic decomposition and alcohol fermentation may be performed simultaneously. That is, after water is added to rice or sprouted rice, an enzyme or koji, and then sake mother or yeast are added to perform saccharification and alcohol fermentation. If necessary, alcohol may be fermented by supplementing sugar. In the case of large-scale production, it is desirable to add rice or sprouted rice in three stages or in several stages according to sake brewing, considering the balance between saccharification and fermentation. Especially when treating a small amount, it is effective to add them all at once. When saccharification and alcohol are concerned about spoilage, an acid is added or suitable preservative that does not hinder fermentation is applied.

Alcohol fermentation also has the advantage that concentration is easy and the active ingredient is easily concentrated. When performing lactic acid fermentation, it is the same as alcohol fermentation,
In this case, lactic acid fermentation is performed by adding lactic acid bacteria instead of liquor or yeast. Lactic acid fermentation is carried out by a general ordinary method, and the type of lactic acid bacterium and the conditions for lactic acid fermentation do not matter. Next, in the case of acetic acid fermentation, the fermented product obtained as described above is used as it is, or after being diluted to 4-5% of alcohol, acetic acid bacteria are added to perform acetic acid fermentation. For alcohol-free products, acetic acid fermentation may be carried out by adding alcohol. Acetic acid fermentation is carried out by a general ordinary method, and the type of acetic acid bacterium and the conditions of acetic acid fermentation are not limited.

The product of the present invention obtained as described above may be stirred well to be liquid fertilizer as it is, or may be squeezed and filtered to be separated into a squeezed liquid and a solid. The squeezed liquid may be applied to foliar spraying and liquid fertilizer spraying by a machine, or the solid matter may be applied to the fields as it is or diluted with water. That is, it is appropriately performed according to the intended use. The specific effects will be described below. First, in order to confirm the promotion of germination, 50 seeds of Benisai were soaked in the product of the present invention for 1 day, and then,
It was planted in soil and examined for germination rate. In addition, what was immersed in water was used as a comparative control. The results are shown in Table 1.

[0016]

[Table 1]

As can be seen from Table 1, all the products of the present invention have a germination rate superior to that of water. Next, we investigated growth and promotion. Five seeds of Benisai were planted in a flower pot to germinate, and then only one bud of uniform size was left. The product of the present invention was diluted 100-fold into the buds, and the diluted buds were given once a week. The weight of the buds was measured 4 weeks later. The test was conducted for each 10 pots. Also,
Water was used as a standard for comparison.

[0018]

[Table 2]

As can be seen from Table 2, the products provided with the product of the present invention are quite large as compared with water. Also, as is clear from experiments, the product of the present invention has a very rapid process until it becomes large. As described above, it was found that the product of the present invention promotes the growth of crops and further promotes the growth of crops. So, in fact, as a result of giving the product of the present invention to carrots, cabbage, spinach and the like sown in the field, not only all crops grow quickly but also the crops grow. Not only that, but when the harvested crops were eaten by 10 panelists, they all found that the crops were savory, and that the crops had very good taste and sweetness.

Furthermore, when the present invention product was applied to the leaf mites on the crops by foliar application, it was found that not only the leaf mites were killed, but also the leaf mites could not be attached by the regular foliar application. Moreover, it was also found that the foliar application on a regular basis did not allow it to wither and kept freshness. As described above, the product of the present invention not only has been confirmed to promote the growth of crops and increase the crop size even in actual use, but also to improve the taste, and also have an agrochemical effect and a freshness-retaining effect. There was found.

Further, when the present invention product was applied to a rose-borne cancer disease, the rose-induced cancer disease was removed. Furthermore, by spraying it regularly, cancerous diseases did not occur. Cancer disease is a viral disease, and it is said that it is difficult to completely cure it even if it is once fixed. Thus, the product of the present invention was found to have the effect of imparting disease resistance.

[0022]

【Example】

(Example 1) 1 kg of rice with an embryo attached was immersed in water at 25 ° C and immersed for 3 days to germinate rice. After thoroughly washing the germinated rice, it is dried at 50 ° C. for 24 hours, and then,
The product was finely pulverized to obtain 990 g of the product of the present invention. (Example 2) Brown rice was crushed to obtain a crushed brown rice product 500
g was obtained. 1500 ml of water was added to this pulverized product, the pH was lowered with hydrochloric acid, and the mixture was left for 10 days. Then, it was squeezed with a squeezing machine to neutralize the resulting clear liquid to obtain 1200 ml of the product of the present invention 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 carried out to obtain another product of the present invention 11
90 ml was obtained.

Example 4 Brown rice was crushed to obtain 500 g of crushed brown rice. Liquefaction enzyme 10g and water 1500ml were added to this ground product. Then, the temperature was gradually raised, and the mixture was boiled and extracted for 5 minutes and then cooled. Then, it was squeezed with a squeezing machine to obtain 1420 ml of the product of the present invention and 560 g of a 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 carried out to obtain another product of the present invention 14
00 ml was obtained. (Example 6) Brown rice is crushed by a crusher to obtain crushed brown rice 500
g was obtained. 1500 ml of 2N-NaOH was added to this pulverized product and the mixture was left for 5 days. Then, it was squeezed with a squeezing machine to obtain 1350 ml of the clear liquid and 650 g of the residue. 1 of this clarified liquid
Neutralization with 0N-HCl gave 1480 ml of the product of the present invention.

(Example 7) Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 6 was carried out to obtain another 1490 ml of the product of the present invention. (Embodiment 8) Brown rice is crushed to obtain a crushed brown rice product 500
g was obtained. 1500 ml of 95% ethanol is added to this pulverized product.
Was added and left for 5 days. After that, squeeze with a wringer,
1300 ml of clear liquid and 650 g of residue were obtained. 2000 ml of water was added to this clarified liquid and concentrated by a rotary evaporator to obtain 1500 ml of the product of the present invention. (Example 9) Using 500 g of the present invention product obtained in Example 1, the same operation as in Example 8 was carried out to obtain another invention product 15
00 ml was obtained.

Example 10 Brown rice was crushed to obtain 500 g of crushed brown rice. 300 g of koji and 1500 ml of water were added to this pulverized product, and the mixture was left at 55 ° C. for 20 hours. Then, squeezing with a squeezing machine, 1230 ml of the present invention product and 100 residues
0 g was obtained. (Example 11) Using 500 g of the present invention product obtained in Example 1, the same operation as in Example 10 was carried out to obtain another 1210 ml of the present invention product. (Example 12) Brown rice is crushed to obtain a crushed brown rice product 50
0 g was obtained. 2 g of protease and 150 water
0 ml was added and the mixture was left at 50 ° C. for 20 hours. Then, the product was squeezed with a squeezing machine to obtain 1310 ml of the product of the present invention and 670 g of a residue.

Example 13 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 12 was carried out,
Another 1380 ml of the product of the present invention was obtained. (Example 14) Brown rice is crushed to obtain 50 crushed brown rice.
0 g was obtained. 2 g of lipolytic enzyme and 150 water
0 ml was added and the mixture was left at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1290 ml of the product of the present invention and 680 g of a residue. (Example 15) The same operation as in Example 14 was carried out using 500 g of the product of the present invention obtained in Example 1 to obtain 1360 ml of another product of the present invention.

Example 16 Brown rice was crushed to obtain 500 g of crushed brown rice. Fiber-degrading enzyme 2 in this crushed product
g and 1500 ml of water were added, and the mixture was left at 50 ° C. for 20 hours. Then, the product was squeezed with a squeezing machine to obtain 1330 ml of the product of the present invention and 650 g of a residue. (Example 17) The same operation as in Example 16 was carried out using 500 g of the product of the present invention obtained in Example 1 to obtain 1370 ml of another product of the present invention. (Example 18) Brown rice was crushed to obtain a crushed brown rice product 50
0 g was obtained. 2g starch degrading enzyme and 150g water
0 ml was added and the mixture was left at 55 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1380 ml of the product of the present invention and 600 g of a residue.

(Example 19) The same operation as in Example 18 was carried out using 500 g of the product of the present invention obtained in Example 1,
Another 1400 ml of the product of the present invention was obtained. (Example 20) Brown rice is crushed to obtain a crushed brown rice product 50
0 g was obtained. Add 2 g of pectin-degrading enzyme and 1 part of water to this ground product.
500 ml was added and left at 50 ° C. for 20 hours. After that, squeezing with a squeezing machine, 1320 ml of the present invention product and residue 660
g was obtained. (Example 21) Using 500 g of the present invention product obtained in Example 1, the same operation as in Example 20 was carried out to obtain another 1300 ml of the present invention product.

Example 22 Brown rice was crushed to obtain 500 g of crushed brown rice. Proteolytic enzyme 2 in this crushed product
g, lipolytic enzyme 2 g, fiber degrading enzyme 2 g, starch degrading enzyme 2 g, pectin degrading enzyme 2 g and 1500 ml of water were added, and the mixture was allowed to stand at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1420 ml of the product of the present invention and 560 g of a 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 carried out to obtain another 1440 ml of the product of the present invention. (Example 24) The same operation as in Example 22 was carried out to obtain 2000 g of an enzymatic decomposition product of rice. Then, the temperature was gradually raised, and the mixture was boiled and extracted for 5 minutes and then cooled. Then, it was squeezed with a squeezing machine to obtain 1400 ml of the product of the present invention and 550 g of a residue.

Example 25 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 24 was carried out,
1420 ml of another product of the present invention was obtained. (Example 26) Brown rice was crushed to obtain a crushed brown rice product 50
0 g was obtained. To this crushed product, 300 g of koji and 1500 ml of 40% ethanol were added, and the mixture was left at 55 ° C. for 48 hours. After that, squeeze with a squeezing machine and clarified liquid 1300 ml and residue 850
g was obtained. Then, 1000 ml of water was added to the clarified solution and concentrated with a rotary evaporator to obtain the product of the present invention 13
00 ml was obtained. (Example 27) The same operation as in Example 26 was carried out using 500 g of the present invention product obtained in Example 1 to obtain another 1300 ml of the present invention product.

(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, 2 g of pectin degrading enzyme were added, and the mixture was heated at 50 ° C. for 2 hours.
It was left for 4 hours. After that, the product of the present invention 14
00 ml and 580 g of residue were obtained. (Example 29) The same operation as in Example 28 was carried out using 500 g of the present invention product obtained in Example 1 to obtain another 1390 ml of the present invention product. (Example 30) In the same manner as in Example 24, 2000 g of an enzyme-decomposed extract of rice was obtained. Yeast was added to this enzyme-decomposed extract, and alcoholic fermentation was carried out for 16 days. Then, it was squeezed with a squeezing machine to obtain 1880 ml of the product of the present invention and 80 g of a residue.

(Example 31) The same operation as in Example 30 was carried out using 500 g of the product of the present invention obtained in Example 1,
Another 1800 ml of the product of the present invention was obtained. (Example 32) In the same manner as in Example 24, 2000 g of an enzyme-decomposed extract of rice was obtained. The enzyme-decomposed extract was sterilized by boiling, cooled to 37 ° C., 200 ml of a starter in which lactic acid bacteria had been cultured in advance was added, and the mixture was well stirred and sealed, and
Lactic acid fermentation was performed at 7 ° C for 2 days. Then, it was squeezed with a squeezing machine to obtain 1380 ml of the product of the present invention and 500 g of a residue. (Example 33) Using 500 g of the present invention product obtained in Example 1, the same operation as in Example 32 was carried out to obtain another 1400 ml of the present invention product.

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 carried out for 20 days. Then, filtration was performed to obtain 990 ml of the product of the present invention. (Example 35) Using 500 g of the present invention product obtained in Example 1, the same operation as in Example 34 was carried out to obtain another 1000 ml of the present invention product.

[0034]

EFFECTS OF THE INVENTION According to the present invention, rice is used as a raw material, and it is easy and safe, and has excellent effects of promoting germination, promoting growth, improving taste, imparting disease resistance, pesticidal effect, keeping freshness, etc. A plant activator is provided. Since rice has been the staple food until now, little has been developed about its manufacturing method and use in new fields other than food. The present invention not only found a plant activator having a very excellent effect,
It is extremely meaningful to find new uses for rice, which is said to be overproduction of rice, and to increase consumption by improving the image of rice.

Claims (5)

[Claims] 1. A plant activator comprising a crushed product of rice or sprouted rice as it is or containing it. 2. A plant activator comprising rice or an extract of germinated rice as it is or containing the same. 3. A plant activator comprising rice hydrolyzed or hydrolyzed rice hydrolyzed, which has been enzymatically decomposed or treated with koji as it is, or containing it. 4. A plant activator comprising, before or during extraction of rice or sprouted rice, enzymatically decomposed or koji-acted as it is, or containing the same. 5. A plant activator comprising the extract of rice or germinated rice, or the product obtained by subjecting it to enzymatic decomposition or koji, which has been subjected to alcohol fermentation or organic acid fermentation as it is or containing it.