JPH10215838A - Natural preservative drinks and foods containing extract extracted by one kind or two kinds or three kinds of common solvent among agaricus and propolis as well amazon enzyme - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a base common to antimicrobial org. matter with each by storing and preserving drinks and foods, such as milk products, juice and honey, which are not suitable to the preservation and storage methods from ancient, i.e., pickling, dry salting, drying and seeping in alcohol and acetic acid, etc., and suppressing the influence of chemical synthetic preservative additives, etc., to the flavor and relish and, in addition, producing the solvent of natural extracts for preservation. SOLUTION: The respective extracts of the Agaricus, propolies and Amazon enzyme which are the antimicrobial products of South America Brazil are prepd. as independent solns. or a blended soln. by ethyl alcohol, honey and lemon juice. The solns. are so composed as to be universally used for the drinks and foods of the objects far beyond the ranges for the present drinks.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a naturally preserved food or drink containing one, two or three extracts of agaricus, propolis and amazon enzymes, and a process for producing the same.

[0002]

2. Description of the Related Art Beverage and food preservation techniques have been indispensable since ancient times, primarily to bridge the gap between the time of harvest or production and the time of consumption. In a time when high-speed distribution was not as developed as it is today, almost all food and beverages require storage and storage.
The technology was applied. The main component is a natural and natural preservation technique. For example, in addition to those utilizing the difference in osmotic pressure, such as salting, pickling in pickles, and pickling in rice bran, there are also those in which grains, dried fish and the like are directly dried and dehydrated by external air and solar heat. There is also a method using a chemical solvent obtained from a natural product such as pickling or shochu. Furthermore, in order to preserve protein, in addition to salting, it may be smoked, and in the immediate past, overheating sterilization means such as boiling or baking has been taken. To this day, due to the development and spread of refrigeration equipment and technology,
With the development of cold storage and electromechanical technology, the application of high frequency has been used to prevent the spoilage of foods and drinks. And that it is indiscriminately added to processed foods and beverages in general. Eradication by chemical synthetic substances,
Sterilization and sterilization, some of which have an adverse effect on odor and taste, must of course be treated with caution as they relate to an unknown future. A field of the prior art to which the present invention particularly seeks to improve is in the area of additives to food and beverage products used for these storage and storage.

[0003]

The present invention is not suitable for pickling, salting, drying and infiltrating alcohol and acetic acid, which are the traditional methods of preservation and storage, and is not suitable for modern methods such as freezing, superheating and high frequency. Dairy products and honey that are not suitable for sterilization,
It aims to store and preserve fruit juices and the like, and to prevent changes in flavor and flavor that are observed in many preservative additives for chemical synthesis and storage. Agaricus and propolis and amazon enzyme used in the present invention, the infiltration and liquefaction of each of them, there is a precedent to make a drink by dropping it to coffee, tea, etc. It is devised to be versatile for target foods and drinks by itself or by blending, and widens the range of applications from addition to specific beverages by primitive usage.

[0004]

In order to achieve the above object, the physicochemical and biological properties of agaricus and propolis and the amazon enzyme, and the addition of extract extract to both the target food and beverage products should be maximized. It is necessary to provide conditions that allow for limits. For example, in the case of juice, it is required that the pulp, the juice and the container be uniformly and homogeneously liquefied without any release from the respective adhesiveness and solubility of agaricus and propolis and the amazon enzyme and the difference in specific gravity. Agaricus is a fine powder with a low specific gravity and easily floats. Propolis is the raw material of the inner wall of the honeycomb and easily adheres to the container. The Amazon enzyme is also easily separated and hardened in pure water, and it is necessary to gel the extract separately or in combination with a common solvent. Ethyl alcohol, honey, and lemon juice are used as extraction kissing solvents while adjusting the composition ratio according to the physicochemical and biological properties of the food or drink product of interest.

[0005]

[Action] Agaricus, propolis and Amazon enzymes are special products of Brazil in South America, and their high antibacterial properties have been known around the world since ancient times. Agaricus is called the sunshine because it grows in the desert at temperatures as high as 40 degrees Celsius, and propolis comes from the queen's nest wall made from bees made from eucalyptus. Amazon enzymes are a type of natural enzyme. These are antibacterial organic substances that are not easily perishable by themselves, and their existence has proved effective. Agaricus, propolis, and the amazon enzyme, not only themselves, but also their extracts and high-concentration solutions have strong antibacterial properties, and these health foods on the market are easily proved by handling these health foods. . Since the respective antibacterial properties have characteristics and are slightly different from each other, one or two or three of these can be used alone or in combination to reinforce the effect.

[0006] Among agaricus, propolis and amazon enzymes, foods and drinks to which one, two or three kinds of extracted extracts have been added, no matter how much the degree of the addition is increased, the antibacterial organic substance itself as a raw material is used. It does not change the properties of the food or drink itself, as it does with some synthetic chemical additives.

[0007] Agaricus and propolis and the amazon enzyme do not have a special flavor or flavor in their own right, and even when added to juices, alcoholic beverages, dairy products or other foods and drinks, they particularly impair the flavor and flavor of the object. There is no.

(Embodiment) An embodiment will be described with reference to a table.

[Table 1] Agar culture medium mixed with pure water only to 50 cc, agarix extract solution mixed, propolis extract solution mixed, Amazon enzyme solution mixed, agarix extract solution and propolis extract mixed in each of 8 petri dishes Agar cultivation medium mixed with propolis extract solution and amazon enzyme, agaric extract solution and amazon enzyme, agarix extract solution and propolis extract solution and amazon enzyme mixed under the same indoor conditions This is a result of an investigation experiment in which a difference in the influence of bacteria and the like in the air was allowed to stand for one month.

[0009] The results of the experiment show that, in the petri dish of the first pure water-only agar culture medium, 24% of the surface area was covered, and infestation of as many as 160 small and large bacteria was observed. No infestation of fungi was observed in the agar culture medium of Shearley.

[0010]

Since the present invention is constructed as described above, it has the following effects.

[0011] Additives can be added to beverages or foods rich in water, such as juices, alcoholic beverages, dairy products, honey, soy sauce, tofu, etc., to enable the storage and storage of beverages and foods, and at the same time to reduce the production of agaricus, propolis and amazon enzymes. High antibacterial effect is given to food and drink products alone or in combination to prevent spoilage and preserve flavor and flavor.

[0012] The antibacterial properties of natural nature make it possible to avoid anxiety caused by the use of a large amount of chemically synthesized additives and the like.

Claims (4)

[Claims] The present invention relates to a food and beverage product, which comprises extracting each extract separately or in combination using a solvent common to the three components of agaricus, propolis and amazon enzyme, and liquefying one or two or three of the extracts. Food and beverage products manufactured by a method that enables storage and storage by mixing or adding to foods 2. A preserved food or drink obtained by extracting each extract separately or in combination with a solvent common to the three agents of Agaricus and propolis and Amazon enzyme, and liquefying one or two or three of the extracts. For natural additives 3. Agaricus or propolis and one or two or three kinds of mixed extracts extracted separately or in combination from three of the Amazon enzyme and other food additives for natural preservation or foods for chemical synthesis preservation Preserved food additive made by mixing additives 4. A mixture of one or two or three kinds of agaricus or propolis and / or amazon enzyme extracted separately or in combination with other natural food additives or chemically synthesized additives. Preserved food and beverage products manufactured by mixing