JPH07148231A - Method for decocting material to be decocted - Google Patents

Abstract

PURPOSE:To effectively and easily extract the effective components of a material to be decocted from the inside of this material with substantially no destruction of the effective components in the material to be decocted. CONSTITUTION:Hot water which is kept at >=65 deg.C and does not boil and the material to be decocted are put into a heat insulating container, such as vacuum bottle, kept in an ordinary home and are rested for several hours in a heat insulating state to extract the components in the material to be decocted into the hot water. At this time, a higher effect is obtd. if a far IR radiator is put into the heat insulating container and the hot water is irradiated with the far IR rays radiated from the far IR radiator warmed up by the hot water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for decocting a substance to be infused such as Chinese herbs and herbs effectively and easily.

[0002]

2. Description of the Related Art Conventionally, in order to decoct a substance to be infused such as Chinese herbs and herbs, generally, hot water and Chinese herbs are placed in a vessel, which is then heated to a low heat to boil and the amount of water. Was done by simmering it into 1/2 and 1/3.

However, when a substance to be infused, such as Reishi, is decocted by the above-mentioned method, the Reishi is left in a boiling state for a long time, so that the low-boiling compounds in the infused and extracted Reishi are damaged. There was a problem.

In FIG. 4, 20 g of Reishi and 800 ml of water were placed in a conventional clay bottle and brewed at 100 ° C. for 65 minutes to halve the volume, and then water was added to make a total volume of 1000 ml. It is a figure which shows the result of the component analysis by the gas chromatography of a low boiling point compound.

As can be seen from this figure, when decocted by the conventional method, the low boiling point compound components other than the polysaccharide are almost impaired and are not extracted.

Further, the above-mentioned conventional method of brewing a material to be brewed is complicated because the work is troublesome and time-consuming, and it is necessary to always take care not to brew too much.

The present invention has been made in view of the above points, and an object thereof is to prevent the active ingredient in the material to be infused from being destroyed and to extract the active ingredient from the material to be infused effectively and easily. It is to provide a method of decocting a substance to be brewed.

[0008]

In order to solve the above-mentioned problems, the present invention is to put hot water that does not boil at 65 ° C. or higher and an object to be infused into a heat-retaining container and leave it in a heat-retaining state for several hours or more. It was decided to extract the ingredients in the decoction into hot water.

Further, according to the present invention, a far-infrared radiator is provided in the heat-insulating container, and the far-infrared rays emitted from the far-infrared radiator heated by hot water are applied to the hot water.

In the present invention, hot water having a cluster size of 55 to 70 Hz (according to the NMR measurement method) that does not boil at 65 ° C. or higher and the material to be infused are placed in a heat-retaining container and kept in a heat-retaining state for several hours or more. It was allowed to stand and the components in the material to be infused were extracted into hot water.

Further, according to the present invention, a heater having a PTC thermistor as a heating element is installed inside a heat insulation container, hot water or water and an object to be infused are put into the heat insulation container, and the heater is heated to a temperature at which boiling does not occur. It was allowed to stand for more than an hour to allow the ingredients in the decoction to be extracted into hot water.

[0012]

[Function] It is possible to infuse by simply putting hot water and the substance to be infused into a heat-retaining container such as a thermos bottle at home and leaving it alone. That is, the decoction method is extremely simple.

Further, since the hot water is not boiled, many kinds of low boiling point compounds (active ingredients) contained in the food to be infused are not decomposed and are effectively extracted together with other active ingredients.

When hot water is irradiated with far-infrared rays, the size of water clusters is reduced and activated, and more active ingredients are extracted from the material to be infused.

[0015]

EXAMPLES Examples of the method for decocting a substance to be brewed according to the present invention will be described below. [First embodiment] In the decoction method according to this embodiment, hot water and reishi of about 70 ° C to 80 ° C are put into a thermos bottle. At this time, it is even better if a mass of ceramic far-infrared radiator is added at the same time. Then, the lid of the thermos bottle is closed and kept in a warm state for several hours (for example, 8 to 10 hours). During this period, the temperature of the hot water gradually drops, but the predetermined hot water temperature is still maintained. During this time, the Reishi is decocted and the active ingredients in the Reishi are extracted into hot water.

[0016] Thus, when Reishi is decocted with high-temperature hot water that does not boil, instead of boiling water, many kinds of low-boiling compounds (active ingredients) contained in Reishi are not decomposed,
It can be effectively extracted with other active ingredients.

Moreover, by simply pouring hot water and Reishi (and a mass of ceramic far-infrared radiators) into a thermos bottle at home and leaving them alone, it is possible to brew Reishi very easily and more effectively than before. .

Further, according to the conventional method, about 30 g of ganoderma citrus is put in 1 liter of water and boiled until it is boiled down to half, so that it is a bitter ingredient peculiar to Ganoderma lucidum, which makes it very difficult to drink. However, according to this example, the extraction is performed without boiling for a long time without boiling, so that the bitterness component of Ganoderma lucidum is not felt much and it becomes easy to drink.

Here, FIG. 1 shows that low boiling point compound components of a liquid obtained by decocting 20 g of Ganoderma lucidum for 8 hours in 800 ml of hot water kept at a constant temperature of 75 ° C. and then adding water to a total amount of 1000 ml are analyzed by gas chromatography. It is a figure which shows the result of analysis. According to this experimental example, it can be seen that a large amount of various types of low-boiling-point compound components other than polysaccharides are extracted as compared with the conventional example shown in FIG.

Since this experimental example is an experiment, the temperature of hot water is set to 7
The temperature is constant at 5 ° C, and in the case of an actual thermos, the temperature of the hot water changes initially to gradually decrease, but it remains the same as brewing Reishi with about 75 ° C hot water that does not boil. As described above, there is no boiling state, and therefore, the same effect as the above experimental example can be obtained.

When the ceramic far-infrared radiator is simultaneously put into the hot water, the far-infrared rays are irradiated to the hot water from the ceramic far-infrared radiator heated by the hot water to activate the water, and the active ingredient of Reishi Are extracted more. This can be explained as follows.

Water exists as a group of molecules, that is, in the form of clusters. Tap water, which is said to be bad, has a large cluster on average, and conversely, natural water such as tasty water has this cluster. small. Ceramics radiate a weak electromagnetic wave called far infrared rays, which cut off hydrogen bonds of water molecules by the far infrared rays and reduce clusters of water molecules to activate them.

In this embodiment, when hot water is irradiated with far infrared rays, tap water (cluster size is 130 Hz
The following experimental example (3rd
As shown in (Experimental example shown in FIG. 3 of the example), the activated water had a water cluster size of about 57.5 Hz. When the water clusters are small and activated in this way, the active ingredients in Reishi can be extracted more effectively, and the decoction itself has a mellow taste. By the way, the cluster of spring water in Naruko Onsen, which is said to be delicious, is around 56 Hz.

As the ceramic far infrared radiator,
A material that effectively radiates far infrared rays, for example, cordierite, spinel, zircon-based material, or a mixture thereof is used.

Although a thermos bottle is used in the above embodiment, another heat insulating container may be used instead.

In the above embodiment, the lump of the ceramic far-infrared radiator is put in the thermos, but the far-infrared radiator may be applied to the inner surface of the thermos container. The point is that the water in the thermos can be continuously irradiated with far infrared rays.

[Second Embodiment] In the brewing method according to this embodiment, hot water of about 70 ° C. to 80 ° C. and crushed oyster shells are put in a thermos bottle. At this time, it is even better if a mass of ceramic far-infrared radiator is added at the same time. And close the lid of the thermos to keep it warm for several hours (eg 8-10 hours)
put. During this time, the oyster shells are infused to produce natural calcium ion water.

Also in this example, since it was brewed for a long time not in boiling water but in boiling water of about 75 ° C., not only the organic natural calcium component contained in the oyster shell but also the content in the oyster shell was included. Trace elements (low boiling compounds) are also effectively extracted. That is, the contained trace elements in the oyster shell are not destroyed by the heat of boiling, and these contained trace elements essential to the human body are effectively extracted.

By the way, the water in which the aqueous calcium solution is highly ionized is 60 when measured by NMR (nuclear magnetic resonance) spectroscopy.
It has a fine molecular structure around Hz. On the other hand, when the hot water according to this example is irradiated with far infrared rays, the size of the cluster of water molecules constituting the hot water becomes about 57.5 Hz as described above. The molecular structure of the aqueous calcium solution extracted into hot water having a small cluster size is also reduced to about 60 Hz, which means that the ionization rate of the aqueous calcium solution is high.
The higher the ionization rate of the calcium aqueous solution, the higher the absorption rate into the human body. This can be explained as follows.

The aqueous calcium solution contained in beverages such as milk is as small as colloidal particles, but the size of the colloidal particles is 1000 to 1 billion atoms, which means that they pass through the cell membrane. Hard to do.

On the other hand, when the aqueous calcium solution is highly ionized, the number of atoms is between 1 and several hundreds, and it easily passes through the cell membrane. In other words, the higher the ionization rate, the higher the rate at which it can pass through the cell membrane, and the higher the rate of absorption into the human body.

Although oyster shells were used in this example, other substances may be used as long as they contain organic natural calcium content (for example, shells of other shellfish, coral, etc.).

Vitamin D may be added to the natural calcium ion water. By adding vitamin D, the absorption rate of calcium components into the human body is further improved.

[Third Embodiment] In the decoction method according to this embodiment, hot water of about 70 ° C. to 80 ° C., crushed Reishi and oyster shells are put in a thermos bottle. At this time, it is even better if a mass of ceramic far-infrared radiator is added at the same time. Then, close the lid of the thermos to keep it warm for several hours (eg 8-10
Leave for hours). During this time, Reishi and oyster shells are decoction.

According to this example, not only many kinds of low boiling point compounds (active ingredients) contained in Reishi can be effectively extracted with other active ingredients without decomposing, but also organic natural calcium content is extracted from oyster shells. It can be extracted and the pH can be made acidic to neutral.

The experimental results of this example are shown below. The samples used in this experiment were 20 g of Reishi and 0 oyster shells.
g, Reishi 20g and oyster shell 10g, Reishi 20g and oyster shell 2
There are 3 kinds of 0g, and each of these samples is 800ml of water.
After decocting it in hot water at 75 ° C. (constant) for 8 hours, water was added to make 1000 ml. Then, the polysaccharide, calcium, phosphorus, protein, hexane-soluble matter and PH in the extract were detected using various test methods.

FIG. 2 is a diagram showing the detection result. As shown in the figure, when oyster shells are added, the pH of the extract becomes alkaline, and when the oyster shells are not added, what was acidic becomes close to neutral. This made the drink effective for the human body, which is prone to acidity. In addition, protein and calcium, which are nutrients required by the human body, increased. It is considered that the protein was mainly extracted from Reishi, and this is probably because more components in Reishi were extracted due to the synergistic effect of decoction of Reishi at the same time as oyster shells.

Next, FIG. 3 shows Reishi, oyster shells, and hot water (tap water).
The figure shows the result of measuring the tap water of both countries by NMR spectroscopy, and the extraction liquid when a lump of ceramic far-infrared radiator was added at the same time when was poured into a thermos and left to stand for a long time. Is. According to this experiment, the size of the cluster of this extract was 57.5 Hz, and the size of the cluster of tap water was 133 Hz.

That is, as described in the first and second embodiments, the hot water irradiated with far infrared rays is activated, and the effective components of the Reishi and oyster shells are more effectively extracted as compared with the case without irradiation. Not only that, but the ionization rate of calcium is increased.

[Fourth Embodiment] The thermos bottles used in each of the above-mentioned embodiments were not equipped with a heater device. However, in order to carry out the present invention, a thermos container such as a thermos container equipped with a heater device is used. May be used.

FIG. 5 is a schematic side view showing a thermos bottle fitted with a heater device suitable for use in the present invention. The thermos bottle 10 is constructed by projecting a heater device 20 on the inner bottom surface thereof.

FIG. 6 is a perspective view showing the structure of the heater device 30. This heater device 30 is a heating element P
TC Thermistor (Positive Temperature Coefficient T
The outer circumference of the hermistor) is made of a stainless steel plate, and a lead wire 35 is drawn out from the heating portion 31.

The PTC thermistor is composed of a ceramic semiconductor which contains barium titanate as a main component and a trace amount of a rare earth element and is fired and solidified in a furnace. Its characteristics are that it has a low resistance value at room temperature and a certain temperature ( Curie point)
The resistance value rapidly increases as described above. Therefore, when a voltage is applied to this PTC thermistor, a current flows rapidly until the temperature reaches the Curie point, and rapid heating is possible. When the temperature exceeds the Curie point, the current rapidly increases. The temperature is constant near the Curie point.

That is, even if a special temperature control circuit is not provided, it is sufficient to apply a constant voltage to the lead wire 35.
The temperature of 1 can be maintained at a desired constant value (about 75 ° C. in this embodiment) (that is, it has an automatic temperature control function).

In other words, if water or hot water and the substance to be infused are put into the thermos bottle 10 equipped with the heater device 30 and left at a constant temperature (for example, 75 ° C. ± 10 ° C.) for 8 to 10 hours, The decoction can be effectively decocted.

The outer peripheral surface of the heater device 30 made of a stainless steel plate is coated with Teflon mixed with the powder of the far-infrared radiator and baked, or the powder of the far-infrared radiator is less peeled. If it is mixed with the coating material and applied, the far-infrared radiator does not have to be charged as in the above-described embodiment.

The present invention is not limited to the above embodiments, and the following modifications are possible, for example. Although Reishi and oyster shells were used in the above examples, the present invention is not limited to this, and various other herbal medicines, herbs and the like may be used.

The time for decocting the material to be infused (that is, the time for leaving it in the heat-retaining container) may be 12 hours or 24 hours a day as long as it is several hours (for example, 4,5 hours).

In the above embodiment, far infrared rays were used to activate the hot water by making the clusters smaller, but the present invention is not limited to this. For example, boiled water with small clusters is used from the beginning, and this water is used as hot water. You can put the diced stuff and the food to be infused in a thermos to brew.

It should be noted that some ingredients to be infused cannot be effectively extracted unless the temperature is high. In such a case, as described above, the substance to be infused and the hot water are placed in a thermos bottle and left to stand for several hours or more to be infused (No. 1 infusion) to effectively extract the low boiling point compound, and then the infused substance after the infusion is defrosted. The decoction may be decocted again in boiling water for a short time (about 30 minutes) (No. 2 brewing), and the two may be mixed. The temperature of the hot water during the second decoction may be as low as 100 ° C or lower.

[0051]

As described in detail above, according to the method for brewing a substance to be brewed according to the present invention, the following excellent effects are obtained. It is possible to brew a substance to be infused very simply by simply adding hot water and the substance to be infused to a heat-retaining container such as a thermos bottle in a home.

Since the hot water is not boiled, many kinds of low-boiling compounds (active ingredients) contained in the food to be infused are not decomposed and are effectively extracted together with other active ingredients.

When hot water is irradiated with far infrared rays, the size of water clusters is reduced and activated, and more active ingredients are extracted from the material to be infused.

[Brief description of drawings]

FIG. 1 is a diagram showing the results of gas chromatographic component analysis of low boiling point compound components of the decoction according to the experimental example of the first example.

FIG. 2 is a diagram showing a result of detecting components of a decoction according to an experimental example of the third embodiment.

FIG. 3 is a diagram showing a result of measuring decoction according to another experimental example of the third embodiment and tap water of Tokyo and Ryogoku by NMR spectroscopy.

FIG. 4 is a diagram showing the results of gas chromatographic component analysis of low boiling point compound components of a decoction obtained by decocting Reishi using the conventional method.

FIG. 5 is a schematic side view showing a thermos bottle fitted with a heater device suitable for use in the present invention.

6 is a perspective view showing the structure of a heater device 30. FIG.

Claims (5)

[Claims] 1. A method in which hot water that does not boil at 65 ° C. or higher and an object to be infused are placed in a heat-retaining container and left in a heat-retaining state for several hours or more to extract the components in the object to be infused into the hot water. Characterizing method of decoction. 2. The far-infrared radiator is provided in the heat-insulating container, and the far-infrared rays emitted from the far-infrared radiator heated by the hot water are irradiated onto the hot water. Decoction method of the material to be infused. 3. The method for decocting a substance to be infused according to claim 1, wherein the substance to be infused is a ganoderma or an organic natural calcium-containing substance or a ganoderma and an organic natural calcium-containing substance. 4. The size of the water cluster is 55-70H.
z (according to the NMR measurement method), which does not boil at 65 ° C or higher, and a substance to be infused are placed in a heat-retaining container and left in a heat-retaining state for several hours or more to extract the components in the substance to be infused A method for decocting a substance to be brewed, which is characterized by boiling. 5. A heater having a PTC thermistor as a heating element is installed inside the heat-retaining container, hot water or water and a substance to be infused are placed in the heat-retaining container, and the mixture is left to stand for several hours or more while being heated at a temperature not boiling by the heater. Then, the method for brewing the brewed product is characterized in that the components in the brewed product are extracted into hot water.