JPH10108640A - Extraction method of extracting formation component of bamboo as well as extraction liquid thereof and tea of bamboo - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for efficiently extracting the formation components of bamboo without burning the bamboo and the extraction liquid thereof and tea of the bamboo. SOLUTION: The method for extracting the formation components 13 from the bamboo includes a stage for crushing the bamboo 1 by a kneading and crushing machine 5 at and under a high temp. and high pressure, a stage for immersing the crushed bamboo 1 into fresh water 9 in order to ooze the formation components included in the crushed bamboo 1 and a stage for removing the bamboo by a filter 11, etc., from the aq. soln. in which the bamboo 1 is immersed. The method includes in some cases a stage for roasting the crushed bamboo 1 by flames, etc., 7 before the stage for immersing the bamboo into the fresh water 9 after the crushing stage. The extraction liquid 13 is obtd. by the above method and consisting essentially of glucose. The tea of the bamboo is obtd. by crushing the bamboo 1 at a high temp. under high pressure and roasting the crushed bamboo.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for extracting a component produced from bamboo growing in a forest, and a liquid extract thereof.

[0002]

2. Description of the Related Art Bamboo is a plant belonging to the genus Rane, and although it is composed of the same components, the culm is hard, it does not become fat, and it keeps evergreen for many years. Alive for a long time. In addition, bamboo with a thick culm was a mysterious entity with the magical power of emitting high energy because it burned with high heat. Thus, the reason for being able to survive for many years and to generate high energy is because of the fibrous (cellulose) membrane, which is a constituent material of bamboo culm, and the components that produce it. Bamboo is based on glucose, which is a good energy source for living organisms. Glucose, which is a main component of bamboo, activates metabolism in living organisms. Therefore, the accumulation of waste products is small in bamboo culms. In addition, the fibrous membrane is a thick wall made of multiple carbohydrates containing glucose as a main component, and is a factor of the hardness of bamboo culm. The hardness of the bamboo culm, combined with the characteristics of the glucose, prevent erosion by bacteria and microbes, and as a result, bamboo has been alive for many years. There have been attempts to extract such bamboo-producing components that have survived for many years and use them for human health.

[0003]

However, since bamboo is hard, it is difficult to extract its components. When the bamboo is burned, the resulting ingredients become liquid at that time and exude to the outside of the culm, but it is difficult to capture the liquid ingredients while burning with high heat, so it is extracted in proportion to the bamboo consumption There is a problem that the rate is bad. Also, bamboo is dangerous because it emits high energy during burning. Therefore, at present, the relatively soft bamboo subfamily Kumasaba leaves is used only for herbal medicine, confectionery, and cooking.

[0004] The present invention has been made in view of the above problems, and an object thereof is to burn bamboo without burning it.
An object of the present invention is to provide a method for efficiently extracting a bamboo-producing component, an extract thereof and bamboo tea.

[0005]

Means for Solving the Problems To achieve the above object, the present inventors have made a technical advance in kneading extruders in recent years to make it possible to crush hard materials such as bamboo under high temperature and high pressure. The present invention was devised by paying attention to the above. The extraction method of extracting a product component from bamboo according to the present invention includes a step of crushing the bamboo under high temperature and high pressure, and immersing the crushed bamboo in fresh water to exude the product component contained in the crushed bamboo. And removing the bamboo from the aqueous solution in which the bamboo is immersed. Further, after the crushing step, a step of roasting the crushed bamboo before the step of immersing the bamboo in fresh water may be included. The extract of the present invention is a liquid obtained by the above method, and contains glucose as a main component. The bamboo tea of the present invention is a bamboo tea obtained by crushing bamboo under high temperature and high pressure and roasting the crushed bamboo.

[0006]

In the step of crushing bamboo under high temperature and high pressure, the bamboo fibrous membrane, which is a thick wall of multiple saccharides mainly composed of glucose, is crushed. At this time, the cell shells of the pathogenic bacteria and weed seeds are also destroyed and die. In the step of immersing the crushed bamboo in clear water, a product component contained in the crushed bamboo oozes out. At this time, since the fibrous membrane mainly composed of bamboo glucose has been crushed in the crushing step, the bamboo-producing component mainly composed of glucose exudes efficiently. Then, when the bamboo is removed from the aqueous solution, only the aqueous solution in which the main components of the bamboo are dissolved remains. As described above, it is possible to efficiently extract the bamboo-forming components without the step of burning the bamboo. In addition, if a step of roasting the crushed bamboo is performed after the crushing step and before the step of immersing the bamboo in clear water, bamboo tea suitable for long-term storage is obtained. Bamboo after the crushing process is also active with enzymes, and enzyme fermentation occurs if left untouched. Thus, the fermentation action is prevented from occurring by roasting the bamboo ground as described above, so that the bamboo can be stored for a long time. The extract obtained by the extraction method of the present invention contains glucose, which is a high-quality energy source for living organisms, as a main component, and is useful for human health.

[0007]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a simplified diagram for explaining the extraction method of the present invention. Reference numeral 1 is bamboo, 2 is a saw, etc., 3 is a cutter, 4 is a cutter table, 5 is a kneading and crushing machine, 6 is an iron plate, 7 is a flame, 8 is a first container, 9 is fresh water, 10 is a funnel, and 11 is a filter. , 12 is a second container, and 13 is an extract. The kneading and crushing machine 5 includes a main body having a bamboo input port 5b, a supply port 5e for supplying a lubricant such as water, and an extrusion port 5d through which the crushed bamboo is extruded, and a pressurizing and kneading machine housed in the main body. A single screw 5a and internal teeth 5c on the extrusion side in the main body.

[0008] The extraction method of the present invention will be described. First, in FIG. 1 (a), bamboo 1
Cut out. Old bamboo is good, and thick bamboo is shredded in advance using a crusher. The type is preferably bamboo, tan bamboo, and moso bamboo. In FIG. 1B, the cut bamboo 1 is cut into pieces of a desired size by a cutter 3. At this time,
It is preferred to cut until the width is about 5 cm or less and the length is about 10 cm or less. Next, in FIG. 1C, the cut bamboo 1 is put into the kneading and crushing machine 5 through the inlet 5b. And the bamboo 1 put in is a single screw 5a under high temperature and high pressure.
The crushing proceeds while being kneaded under pressure. Here, pressure kneading is performed at 4 atm or more and 100 ° C. or more. This is because the thick-walled membrane of the bamboo culm is crushed under high pressure until it becomes flocculent, and the cell shell is destroyed by friction to kill pathogenic bacteria and weed seeds. The bamboo 1 is driven to the extruding port 5d side of the kneading and crushing machine 5 as the kneading proceeds, is further finely cut by the internal teeth 5c on the extruding side, and is discharged from the extruding port 5d.

In FIG. 1 (d), the crushed bamboo 1
Roasted on iron plate 6. This is performed when the crushed bamboo 1 is stored for a long time. The bamboo 1 that has just been crushed by the kneading and crushing machine 5 also has active enzymes, and enzymatic fermentation occurs if left untouched. Therefore, the fermentation action is prevented from occurring by roasting the bamboo crushed as described above. In this way, the crushed bamboo 1
But it becomes just like tea and can be stored for a long time. Note that this step is omitted when a bamboo-producing component is immediately extracted from the crushed bamboo, that is, when it is not necessary to store the crushed bamboo 1 for a long period of time. Next, FIG.
In (e), the bamboo 1 immediately after pulverization or the bamboo 1 roasted after pulverization is immersed in the fresh water 9 in the first container 8. In this way, the cellulose membrane mainly composed of bamboo glucose,
Since it has already been crushed in the crushing step, the bamboo-producing component mainly composed of glucose exudes to fresh water efficiently.

When glucose, which is a main component of bamboo, is mainly extracted, the temperature of the fresh water 9 is set to 15 ° C. or less, and the mixing ratio of the crushed bamboo 1 and the fresh water 9 depends on the purpose of use and the type of bamboo. Although there is a difference, the amount of fresh water is preferably set to 20 to 30 with respect to the volume 10 of the crushed bamboo. The soaking time is preferably about 2 hours. If crushed bamboo is mixed into fresh water, glucose, which is a main component of bamboo, is easily extracted. Glucose has the property of being easily soluble in water, and becomes an aqueous solution of monosaccharide. At this time, the reason why the temperature of the fresh water is set to 15 ° C. or less is that if the fresh water at a temperature of 15 ° C. or more is applied, the aromatic component of wood element (lignin) and the glucose external component of fibrin are melted and the purity is reduced. is there. FIG.
In (f), when the aqueous solution in which the bamboo is immersed is passed through the filter 11 to remove the bamboo, only the aqueous solution 13 from which the bamboo-producing component has oozed remains in the second container. This is the extract from which the bamboo production components are extracted. In order to increase the concentration of the extract, it is preferable to repeatedly boil the aqueous solution 13. The extract extracted by the above process is an aqueous solution containing glucose as a main component, and is a transparent odorless liquid having a slight sweetness.

The use of the extract of the present invention will be described below. It is said that bamboo is a plant belonging to the rice family, and after growing in about 40 days, it will continue to grow for about 100 years without blossoming the culm and without flowering until it blooms and dies.
It is thought that the secret of its soundness lies in the constituents of the living body of bamboo and the production component mainly composed of glucose, which activates the metabolism of physiology. Neither the glucose contained in bamboo, which is said to be the longevity source of bamboo, nor the glucose, which is said to be a good energy source for humans, does not change, so the bamboo extract mainly containing glucose extracted according to the present invention. Needless to say, when added to human food, it becomes a healthy substance. Also, if extracted well, the slight sweetness of glucose is unavoidable, but odorless and non-colored broaden the range of use. Examples of use include replenishment of beer, drinking water, buckwheat, noodle products, addition water when cooking raw rice, bread water, and tea, and its use is wide-ranging. The value is enormous in terms of health maintenance. Furthermore, glucose is a reducing substance of phosphoric acid, and the bamboo extract containing glucose as a main component according to the present invention can be expected to have an absolute effect for replenishing nutrients in recent phosphate-deficient crops.

[0012] By the way, at present, agricultural crop technology has led to the production of cropped agricultural crops having a small absorption of a phosphate component which acts to synthesize proteins and synthesize cell membranes of glucose. Consumers eat this deceased crop, causing their metabolic functions to deteriorate.
Also, bamboo is a plant that is common in the tropical and temperate regions of Asia,
The buds of the spikelets die when they bloom, but the flowering cycle is very long. The culm was widely used as a rod, as a building material, as a living tool, as a material for musical instruments and crafts, but with the advent of plastic, it was lost its place, and now it has other fertility, The trees are swept over, making them useless items that damage the landscape. However, now that the production component mainly composed of bamboo culm glucose can be easily extracted by the present invention, the bamboo culm glucose is recovered for the recovery of various diseases caused by the deterioration of the metabolic function of the consumer. An extract of a product component containing as a main component can be used. From the above, if the bamboo is left untreated, it is a useless resource, and if it is possible to extract a production component containing glucose as a main component, the bamboo is a valuable resource. With the present invention, it is now possible to extract the bamboo-glucose-based production component that has been neglected because of its hardness, and the bamboo-culm glucose-based production component contributes to the health of consumers. Will do.

[0013]

EXAMPLE Next, using the tea of bamboo (Moso bamboo) which has completed the process shown in FIG. 1 (d), the components were analyzed by the following analysis method. Table 1 shows the results. The method of analyzing moisture is
Bamboo tea was dried at 105 ° C. for 1 hour and measured by a mass method. Metals were identified by graphite furnace atomic absorption spectroscopy.
d, Pb was quantified by the atomic absorption method using Ca, Mg, M
n, Fe, Co, and Ni were quantified. Where the unit is
All are [ppm] except for [%] of water.

[0014]

[Table 1]

Further, bamboo-producing components were extracted from the bamboo tea after the step shown in FIG. 1D by the following three extraction methods, and the components of the extract were analyzed by the following analysis methods. Table 2 shows the results. According to the extraction method according to the present example, it can be seen that glucose is more extracted than the extraction method according to the comparative example. [Example] 10.0 g of bamboo tea was weighed, immersed in 100 ml of distilled water at room temperature, and allowed to stand for 30 minutes to extract. [Comparative Example 1] 10.0 g of bamboo tea was weighed, and 100
After boiling in 30 ml of distilled water for 30 minutes, the mixture was cooled and extracted. [Comparative Example 2] 10.0 g of bamboo tea was weighed, and 100 g
The solution was immersed in 80 ° C. hot water at 80 ° C. for 3 minutes and extracted. The component analysis method of the above extract solution is as follows: glucose is quantified using a high performance liquid chromatograph, total sugar is hydrolyzed with hydrochloric acid, and then quantified using the phenol-sulfuric acid method (in terms of glucose). Was measured. Here, the unit is [mg / liter] for glucose and total sugar, and [unit / 100 ml] for Escherichia coli.

[0016]

[Table 2]

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing an extraction method for extracting a bamboo production component of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Bamboo 2 Saw etc. 3 Cutter 4 Cutter stand 5 Kneading and crushing machine 6 Iron plate 7 Flame 8 First container 9 Shimizu 10 Funnel 11 Filter 12 Second container 13 Extract

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yukiji Konishi 1-7-20 Hikawacho, Nagata-ku, Kobe City, Hyogo Prefecture (72) Inventor Toshiaki Konishi 1-7-20 Hikawacho, Nagata-ku, Kobe City, Hyogo Prefecture

Claims (7)

[Claims] 1. An extraction method for extracting a bamboo produced component, comprising: a step of crushing the bamboo under a high temperature and a high pressure; and a step of leaching the produced component contained in the crushed bamboo. An extraction method comprising: immersing the bamboo in fresh water; and removing the bamboo from the aqueous solution in which the bamboo is immersed. 2. A method for extracting a bamboo producing component, comprising: crushing the bamboo under high temperature and pressure; roasting the ground bamboo; and producing component contained in the roasted bamboo. An extraction method comprising: a step of immersing the roasted bamboo in clear water to exude water; and a step of removing the bamboo from an aqueous solution in which the bamboo is immersed. 3. The extraction method according to claim 1, wherein a main component of a production component extracted from the bamboo is glucose. 4. An extract extracted from bamboo, wherein the bamboo is crushed under high temperature and high pressure, and the crushed bamboo is immersed in clear water in order to exude generated components contained in the crushed bamboo. An extract obtained by removing bamboo from an aqueous solution in which the bamboo is soaked. 5. An extract extracted from bamboo, wherein the bamboo is crushed under a high temperature and a high pressure, the ground bamboo is roasted, and the brewed bamboo is exuded with a product component contained therein. An extract obtained by immersing the roasted bamboo in clear water and removing the bamboo from the aqueous solution in which the bamboo is immersed. 6. The extract according to claim 4, wherein a main component of the extract is glucose. 7. Bamboo tea obtained by crushing bamboo under high temperature and pressure and roasting the crushed bamboo.