JPS6240479B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (A) Object of the Invention Industrial Field of Application The present invention relates to a method for preserving an extract of Aspergillus orientalis (hereinafter referred to as "Tororo Aoi") used in the Japanese paper manufacturing process.

Regarding the prior art: A. tororo mallow is an annual plant, and the extract obtained from its roots is called neri and has long been an additive thickening agent indispensable for the production of Japanese paper.

If the roots of the Troll mallow are damaged when digging them up or washing them with water to remove muddy soil, the roots themselves are susceptible to rotting, and the extract itself has a foul odor.
In addition, it is a plant root that decays extremely quickly and emits a strong odor, so care must be taken when handling it, and therefore, both the root and the extract lack shelf life.

Another feature is that the viscosity, which is the lifeblood of an extract, decreases extremely quickly. There is no proper way to preserve this root mallow root and its extract or to prevent its viscosity from decreasing, so conventionally the root mallow root was dried and stored, and when making washi paper, the necessary amount of water was extracted to prevent the extract from spoiling. He used the method of using

Problems to be Solved by the Present Invention With the conventional means described above, it takes too much time to extract neri from dried roots, and the extraction rate and viscosity of neri from dried roots are low, and furthermore, the extracted neri cannot be used immediately. Without it, it had the disadvantage of emitting a foul odor of rot. The present invention aims to provide a method for preserving Neri that has the best extraction efficiency, is nearly odorless, completely prevents spoilage of the extracted Neri, and can be used as needed.

(B) Regarding the structure of the invention The present invention was invented for the above-mentioned purpose, and the structure will be described next.

Immediately after harvesting from the cultivation field, wash the roots of A. roro mallow with water so as not to damage them, or use the roots that have been preserved to avoid drying and rot. (weight) of at least 10
% weight of activated carbon and let it stand for 1 to 2 days, then add water of the same weight as the amount (weight) of the A. japonica roots and let it stand for another 1 to 2 days. Then, wash the A. japonica roots with water to remove the activated carbon. do. Next, quickly crush the roots of Aspergillus mallow, immerse it in water of the same weight as the roots of Aspera, extract the component (Neri) of Aspera, filter it, and add 3% to 5% by weight of salicylic acid to 1000 parts of the extract (Neri). , glycerin 7% to 9% by weight, lactic acid 3% to 5% by weight
Mix in the proportion of % by weight. In such cases, this mixture became a paste-like mixture, and the extract of Neri was prevented from spoiling, making it possible to preserve it.

(C) Regarding the functions and effects of the invention The present invention has the above configuration, and the functions and effects thereof will be described next.

It is also known that if the roots of A. japonica are damaged, they tend to rot, and if the extract is not used promptly, they tend to rot, and the viscosity, which is the lifeblood of the root, decreases extremely quickly. Therefore, when you dig up the Troro mallow from the soil, be careful not to damage the roots, and then wash it with water to avoid damaging it and use it immediately. A with 0.5% to 0.7% solution of cresol soap still attached,
Soak and store in a cool, dark place.

B: Immerse in 3% to 5% salt solution and store in a cool, dark place.

C. Immediately wash the roots of Tororo mallow, immerse them in shochu at 35 degrees to the extent that the roots do not come into contact with air, and store in a cool, dark place.

(This method has recently been patented.) Take out the roots of A. japonica, which have been preserved to prevent them from drying and rotting, and wash them thoroughly with water as soon as possible (rinsing away the soaking liquid and attached soil). ), and then sprinkle activated carbon evenly in an amount of 10% of the weight of the roots of Aspergillus japonica, and leave it to stand for 1 to 2 days, then add water of the same weight as the roots of Asorum spp., and let it stand for another 1 to 2 days. In such a case, most of the unpleasant odor peculiar to molasses can be absorbed and removed by the activated carbon. Therefore, in the next work process, the user will not be bothered by the unpleasant odor peculiar to A. molluscum. After removing the odor, the roots of Aspergillus mallow are quickly washed with water to remove activated carbon, and then the roots of Aspergillus mallow are promptly crushed. When crushing, do it in small batches to minimize exposure to air to prevent spoilage.

Next, the crushed roots are immersed in the same weight of water and their components are extracted at room temperature. The number of days for extraction is about 1 to 2 days when the season is from spring to summer, and about 5 to 7 days from autumn to winter. In such cases, a colorless and transparent component is extracted from the root of the molasses in a soaking tank.

Although this extract has a high viscosity, under normal conditions it is easily putrefied due to the growth of spoilage bacteria, and the viscosity decreases significantly over time.
Therefore, in Neri's research, there was a need for research on preventing the decrease in viscosity and preventing spoilage.

In addition, the extraction of Neri is carried out not only once, but about two or three times to completely extract the component Neri from the root of A. japonica. Therefore, the viscosity of Neri is highest in the first extraction, and decreases with each repeated extraction. However, the viscosity of both is extremely high and cannot be measured with a commercially available densitometer.

As described above, most of the odor peculiar to A. japonica is removed using activated carbon, and the crushing process for extracting the components is quickly performed and immediately immersed in a water immersion tank, so the time the crushed roots are exposed to the air is extremely small, and the immersion tank The extraction period is shortened to 1 to 2 days to minimize the onset of spoilage and decrease in viscosity in the soaking tank, resulting in almost no spoilage bacteria being mixed into the extracted Neri. This increases the effectiveness of chemical agents used to prevent spoilage.

Next, once the components (Neri) of A. japonica are extracted, this is filtered to remove unnecessary parts such as the fibers of the . Examples of this are as follows.

Prepare 1000 g of A. japonica extract b. 40 g of salicylic acid c. 80 g of glycerin d. 40 g of lactic acid, mix well 40 g of salicylic acid and 80 g of glycerin, and add this mixture to the extract of A. japonica.
Mix 1000g. Further, 40 g of lactic acid is added to this mixture (liquid) and mixed to obtain a paste-like material. Store this paste in a cool, dark place or refrigerator. In such cases, this paste-like material could be stored (prevented from rotting) and prevented from decreasing in viscosity for a long time (in experiments, rot and viscosity decrease were prevented even after 5 years had passed).

In other words, in order to prevent spoilage and viscosity reduction of Neri (extract of A. japonica), extract the Neri using the above method, mix the Neri with a mixture of salicylic acid and glycerin, and then mix with lactic acid and preserve as a paste. After repeated experiments, it was found that salicylic acid 3% to 5% by weight and glycerin 7%
It has been found that it is possible to achieve this by using the above means with a concentration of 9% to 9% by weight and 3% to 5% by weight of lactic acid. In other words, the concentration of Neri is the highest in the first extract, and the concentration decreases as the second and third extracts occur, so depending on the concentration, salicylic acid, glycerin,
The amount of lactic acid may be used within the above weight ratio range. By extracting and mixing in the above-mentioned manner, making a paste, and preserving the extract (neri) of the ground mallow, its spoilage and viscosity reduction can be completely prevented.

That is, salicylic acid and lactic acid are used as preservatives, but if large amounts of salicylic acid are used, there is a risk of harming the skin during the work process, so the ratio by weight should be limited to 3 to 5 and supplemented. If lactic acid, which is harmless to the human body, is used in a ratio of 3 to 5 by weight, the rotting of Neri, which is extremely susceptible to spoilage, can be prevented.

Salicylic acid, which is a preservative, is used by mixing (kneading) it with glycerin, but since salicylic acid is a powder, even if it was mixed directly into the neri and stirred, experiments showed that the strong viscosity of the neri affected the neri. When this is mixed with glycerin (which has the property of dissolving well in water) and kneaded well, salicylic acid becomes fine particles and is mixed with glycerin, and this mixture is mixed into Neri. When stirred well, salicylic acid is dispersed throughout the neri in the form of fine particles, exerting its anti-corrosion effect and effect on the entire neri. Furthermore, if lactic acid (water-soluble) is mixed into this Neri to complement the preservative effect of salicylic acid, the paste is made into a paste and stored in a refrigerator, etc., thereby completely preventing Neri from rotting and decreasing its viscosity. . If Neri extract is stored in this way, its spoilage will be completely prevented and its viscosity will not decrease. Therefore, it has now become possible to preserve the extract of Tororo mallow, which was thought to be impossible in the past, so if you take it out and use it as needed, you can save the Tororo mallow extract, which was previously dried and stored each time you make Japanese paper. It is possible to extract high-quality preserved neri from the roots without resorting to the method of extracting neri from the roots (as mentioned above, the conventional extraction method had the drawbacks of a small amount of extraction, low viscosity, and a long extraction time). It has the great advantage of being usable.

When using neri that has been preserved as described above, the salicylic acid can be removed by placing the necessary amount of the paste into a raw material tank in which washi raw material fibers are dissolved in a large amount of water and stirring. Glycerin lactic acid is insoluble in water, and Neri is diluted with water, and insoluble fine particles of salicylic acid precipitate at the bottom of the tank. Therefore, when Japanese paper is made, Neri diluted in water helps bind the fibers and is present in extremely small amounts (compared to the total volume of water in the water tank during washi paper making, glycerin and lactic acid are present in extremely small amounts). Most of the glycerin and lactic acid are discarded together with the wastewater after papermaking, and all precipitated salicylic acid is discarded together with the wastewater. Therefore, the preserved Neri can be used in the washi paper making process without requiring any special measures.

Of course, it is also possible to dissolve and dilute the paste containing Neri in a separate water tank, discard the precipitated salicylic acid, and use the diluted solution for papermaking.

As described above, the present invention has made it possible to preserve the extract of A. japonica, which was previously considered impossible, and has brought great effects to Japanese paper making (Currently, Neri is hardly used for anything other than Japanese paper making). Ta.

Claims (1)

[Claims] 1. Sprinkle an appropriate amount of activated carbon on the washed Aoi root, let it stand for 1 to 2 days, then add water equal to the weight of the Aoi root, leave it to stand for another 1 to 2 days, and then rinse with water. The activated carbon is removed, and the root of Astragalus is crushed. It is immersed in water of the same weight as the root of Astragalus to extract and filter the components of Astragalus, and this extract is obtained.
Salicylic acid 3% to 5% by weight per 1000 weight
A Japanese paper product, characterized in that a mixture of 7% to 9% by weight of glycerin and 7% to 9% by weight of glycerin is added thereto, and this mixture is further mixed with lactic acid at a ratio of 3% to 5% by weight relative to the extract. How to preserve the extract of Aspergillus orientalis.