JPH01104150A - Production of herb drink - Google Patents
Production of herb drinkInfo
- Publication number
- JPH01104150A JPH01104150A JP62263577A JP26357787A JPH01104150A JP H01104150 A JPH01104150 A JP H01104150A JP 62263577 A JP62263577 A JP 62263577A JP 26357787 A JP26357787 A JP 26357787A JP H01104150 A JPH01104150 A JP H01104150A
- Authority
- JP
- Japan
- Prior art keywords
- water
- solution
- give
- drink
- extracted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000008216 herbs Nutrition 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 238000000855 fermentation Methods 0.000 abstract description 10
- 230000004151 fermentation Effects 0.000 abstract description 10
- 239000000243 solution Substances 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 9
- 102000004190 Enzymes Human genes 0.000 abstract description 9
- 239000011550 stock solution Substances 0.000 abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 5
- 239000008103 glucose Substances 0.000 abstract description 5
- 108010059820 Polygalacturonase Proteins 0.000 abstract description 3
- 239000012153 distilled water Substances 0.000 abstract description 3
- 108010093305 exopolygalacturonase Proteins 0.000 abstract description 3
- 235000008434 ginseng Nutrition 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 239000000284 extract Substances 0.000 description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000020710 ginseng extract Nutrition 0.000 description 3
- 239000002504 physiological saline solution Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- 241000272201 Columbiformes Species 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 101100167365 Caenorhabditis elegans cha-1 gene Proteins 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- UPIXZLGONUBZLK-UHFFFAOYSA-N platinum Chemical compound [Pt].[Pt] UPIXZLGONUBZLK-UHFFFAOYSA-N 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、工ないし数種類の薬草抽出液を原料とする飲
料（以下、薬草ドリンクと称する）の製造方法に関し、
更に詳しくは、薬草独特な臭いや味を飲み易く改善した
薬草ドリンクの製造方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a beverage (hereinafter referred to as a medicinal herbal drink) made from extracts of herbs or several types of medicinal herbs.
More specifically, the present invention relates to a method for producing a medicinal herbal drink that has improved ease of drinking and the unique odor and taste of medicinal herbs.
従来のｒ〜茶１の名前で版売されている薬草ドリンクは
、生の薬草をそのま−ａ＝干したものか、或いは、蒸し
たり煮沸したものを乾燥することにより製造された薬草
を原料としている。Herbal drinks sold under the conventional name R~cha1 are made from dried raw medicinal herbs, or medicinal herbs produced by drying steamed or boiled herbs. It is said that
上記した従来の製造方法による薬草を原料とする薬草ド
リンクは、薬草独特の臭いや味が強く非常に飲みにくい
ものであり、このため、薄くすることや、蜂蜜や砂糖等
を加える等で飲用方法に工夫をすることにより飲みにく
さを改善していた。Herbal drinks made from medicinal herbs produced using the conventional manufacturing method described above have a strong odor and taste unique to medicinal herbs, making them very difficult to drink. The difficulty of drinking was improved by making improvements.
本発明は、上記に鑑み、薬草独特の臭いや味を緩和し、
飲み易く改善した薬草ドリンクの製造方法を明らからに
することを主目的とするものであり、この発明の他の目
的ないし利益は以下の記述より明白となるものである。In view of the above, the present invention alleviates the unique odor and taste of medicinal herbs,
The main purpose of this invention is to clarify a method for producing a medicinal herbal drink that is easier to drink, and other objects and benefits of the invention will become clear from the following description.
本発明の上記目的は、１ない数種類の薬草を原料とし、
その薬草成分を酵素処理及び煮沸処理した後、濾過して
得られた抽出液を、固定化酵母を用いたバイオリアクタ
ーにより醗酵処理することを特徴とする薬草ドリンクの
製造方法、により達成されるものであり、以下、その詳
細を添付の図面により説明する。The above object of the present invention is to use not one but several types of medicinal herbs as raw materials,
What is achieved by a method for producing a medicinal herbal drink, which comprises subjecting the medicinal herbal ingredients to enzyme treatment and boiling treatment, and then fermenting the extracted liquid obtained by filtration in a bioreactor using immobilized yeast. The details will be explained below with reference to the attached drawings.
第１図は１本発明の方法による薬草ドリンクの製造工程
を示す工程図であり、まず、原料となる薬草からの有効
成分のＭｉ出処理が行われる。FIG. 1 is a process diagram showing the manufacturing process of a medicinal herbal drink according to the method of the present invention. First, the active ingredient is extracted from the medicinal herb as a raw material.
この抽出処理の一例としては、酵素処理と煮沸処理が挙
げられる。酵素処理には１例えば、水に浸漬した薬草中
にペクチナーゼ等の酵素を添加することにより行われる
。酵素処理が完了すると適宜に水を加えて煮沸した後、
濾過処理し第１抽出液を得る。抽出路に再び水を加えて
煮沸した後濾過して第２抽出液を得る。Examples of this extraction treatment include enzyme treatment and boiling treatment. Enzyme treatment is carried out, for example, by adding an enzyme such as pectinase to medicinal herbs soaked in water. After the enzyme treatment is completed, water is added as needed and boiled.
A first extract is obtained by filtration. Water is added to the extraction channel again, boiled, and then filtered to obtain a second extract.
上記の第１及び第２抽出液は混合され、更に朝鮮人参エ
キス、ぶどう糖等を加えた後、加熱殺菌し、冷却したも
のが醗酵用原液となる。Ｓ酵用原液は、バイオリアクタ
ーを利用して、醗酵され、醗酵液は、蒸留水により稀釈
され、缶或いは瓶に充填され、殺菌処理して製品となる
。The above-mentioned first and second extracts are mixed, and after adding ginseng extract, glucose, etc., they are heated and sterilized, and the cooled mixture becomes a stock solution for fermentation. The stock solution for S fermentation is fermented using a bioreactor, and the fermented liquid is diluted with distilled water, filled into cans or bottles, and sterilized to become a product.
−実物勇一
薬草として、紅花 ３０ｇ
笹葉 ３０ｇ
柿葉 ３０ｇ
ハト麦（粉末）２０ｇ
はぶ茶（粉末）２０ｇ
クコ榮（粉末）２０゜
を用い、２０００ｍ１の水に浸漬し、酵素としてペクチ
ナーゼを添加して、５０℃〜６０℃で５時間の酵素処理
を行う。- As actual Yuichi medicinal herbs, 30 g of safflower, 30 g of bamboo leaves, 30 g of persimmon leaves, 20 g of pigeon barley (powder), 20 g of habucha (powder), and 20 degrees of Lycium gondii (powder) were used, soaked in 2000 ml of water, and added with pectinase as an enzyme. Then, enzyme treatment is performed at 50°C to 60°C for 5 hours.
酵素処理の完了した薬草は、適宜に水を加えて１時間煮
沸した後、濾過して第１抽出液を得た。After the enzymatic treatment was completed, the medicinal herbs were boiled for 1 hour with appropriate addition of water, and then filtered to obtain a first extract.
抽出残貞は再び水を加えながら１時間煮碑した後濾過し
、第２抽出液を得、上記第１抽出液と混合して醗酵用原
液Ａとした。The extracted residue was boiled for 1 hour while adding water again, and then filtered to obtain a second extract, which was mixed with the first extract to obtain a stock solution A for fermentation.
尚、上記醗酵用原液に朝鮮人参エキス、ぶどう糖等を加
えて加熱殺菌した後、冷却したものを醗酵用原液Ｂとし
た。Incidentally, ginseng extract, glucose, etc. were added to the above fermentation stock solution, heat sterilized, and then cooled, which was designated as fermentation stock solution B.
バイオリアクターで用いる固定化酵母は次のようにして
製造した。The immobilized yeast used in the bioreactor was produced as follows.
米＠２００ ｇに３倍量の水を加えて、５０℃〜５５℃
で約５時間糖化処理後、ポーリングｌＯ６に調整後、オ
ートクレーブで殺菌し冷却後、米麹糖化液とした。Add 3 times the amount of water to 200 g of rice and heat to 50℃~55℃
After saccharification treatment for about 5 hours, the mixture was adjusted to Pauling lO6, sterilized in an autoclave, cooled, and made into a rice malt saccharification liquid.
米麹糖化液２５０■■へ保存スラントより１〜２白金白
金植接３０℃で４８時間静置培養する。培養処理が完了
すると培養液を遠心分ｇＩ機で遠沈後殺菌生理的食塩で
３回洗浄して集菌する。Inoculate 1 to 2 platinum platinum from the storage slant into the rice malt saccharification solution 250mm and culture at 30°C for 48 hours. When the culture process is completed, the culture solution is centrifuged in a gI machine and washed three times with sterile physiological saline to collect bacteria.
集菌後、殺菌生理的食塩水を加えて２５０ｍ１のワイン
酵母懸濁液に調整した。After bacterial collection, sterilized physiological saline was added to adjust the volume of wine yeast suspension to 250 ml.
次に、２５％アルギン酸ソーダ液２５０璽「と上記で調
整したワイン酵母懸濁液２５０ｍｌとを混合した混合液
を、２％塩化カルシウムの溶液５００１中にピペットに
より滴下して直径２〜３■−のビーズとするワイン酵母
の固定化を行う。Next, a mixture of 250 liters of 25% sodium alginate solution and 250 ml of the wine yeast suspension prepared above was dropped into the 2% calcium chloride solution 5001 using a pipette, and the mixture was 2 to 3 cm in diameter. Immobilize wine yeast using beads.
固定化ビーズを殺菌生理的食塩水で洗浄後、殺菌したポ
ーリング１０＠の麹糖化液２１中に入れ３０℃で４８時
間再増殖を行う。After washing the immobilized beads with sterilized physiological saline, they are placed in sterilized Pauling 10@ Koji Saccharification Solution 21 and regrown at 30° C. for 48 hours.
上記により再増殖された固定化酵母を容積４皇のり７ク
ター容器に収納し、Ｓ酵用原液Ａを連続的に投入してア
ルコール醗酵を行った。The immobilized yeast repropagated as described above was stored in a container with a capacity of 4 or 7 liters, and stock solution A for S fermentation was continuously added to carry out alcohol fermentation.
上記により得られた醗酵液は蒸留水により稀釈した後、
沸脇した温湯で１時間温浴殺菌し製品Ａを得た。After diluting the fermentation liquid obtained above with distilled water,
Product A was obtained by hot bath sterilization in boiling hot water for 1 hour.
醗酵用原液Ｂを用い、上記と同様の処理を行って製品Ｂ
を得た。Using fermentation stock solution B, perform the same treatment as above to obtain product B.
I got it.
得られた製品の臭い、味、有効成分を次の比較実験で検
証した。The odor, taste, and active ingredients of the resulting product were verified in the following comparative experiment.
比較試料として、紅花 ３０ｇ笹葉
３０ｇ
柿葉 ３０ｇ
ハト麦（粉末）２０ｇ
はぶ茶（粉末）２０ｇ
クコ莱（粉末）２０ｇ
を混合して煮沸して得られたものを比較ドリンクＡとし
、この比較ドリンクＡに朝鮮人参エキスとぶどう糖を本
発明の方法の場合と同量添加したものを比較ドリンクＢ
とし、本発明に係る薬草ドリンクと比較した。As a comparative sample, 30g of safflower leaves
30g of persimmon leaves, 30g of pigeon barley (powder), 20g of habucha (powder), 20g of wolfberry (powder) were mixed together and boiled to obtain a comparative drink A, and this comparative drink A was mixed with ginseng extract and glucose. Comparison drink B in which the same amount of was added as in the method of the present invention
and compared with the herbal drink according to the present invention.
まず、比較ドリンクＡの臭い及び味をテストした処、薬
草特有の臭いと味が非常に強く、飲みにくいものであっ
た。比較ドリンクＢについては。First, when comparing the odor and taste of Comparative Drink A, it was found that the odor and taste peculiar to medicinal herbs were very strong and difficult to drink. Regarding comparison drink B.
添加したぶどう糖の影響で甘みがあり幾分飲み易くはな
ったが、朝鮮人参に起因する臭いと味は、そのままであ
った。The added glucose gave it a sweet taste and made it somewhat easier to drink, but the odor and taste caused by Korean ginseng remained the same.
次に２本発明に係る薬草ドリンク、製品Ａと製品Ｂとを
試飲した処、薬草特有の臭いが消え、また、味も飲み易
いものであった。Next, when two herbal drinks according to the present invention, Product A and Product B, were sampled, the odor characteristic of medicinal herbs disappeared and the taste was easy to drink.
第１図は、本発明の方法の工程図、である。 FIG. 1 is a process diagram of the method of the present invention.
Claims (1)
理及び煮沸処理した後、濾過して得られた抽出液を、固
定化酵母を用いたバイオリアクターにより醗酵処理する
ことを特徴とする薬草ドリンクの製造方法。1. A medicinal herbal drink characterized by using several types of medicinal herbs as raw materials, enzymatically treating and boiling the medicinal herbal components, and then fermenting the extracted liquid obtained by filtration in a bioreactor using immobilized yeast. manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62263577A JPH01104150A (en) | 1987-10-19 | 1987-10-19 | Production of herb drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62263577A JPH01104150A (en) | 1987-10-19 | 1987-10-19 | Production of herb drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01104150A true JPH01104150A (en) | 1989-04-21 |
| JPH0449395B2 JPH0449395B2 (en) | 1992-08-11 |
Family
ID=17391486
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62263577A Granted JPH01104150A (en) | 1987-10-19 | 1987-10-19 | Production of herb drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01104150A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53127864A (en) * | 1977-04-11 | 1978-11-08 | Muneaki Okuyama | Fermentative culturing method of wild weed and medicinal herb |
| JPS55160722A (en) * | 1979-05-31 | 1980-12-13 | Kyowa Sangyo Kk | Preparation of drinking water containing aloe extract and live microorganism |
| JPS5612635A (en) * | 1979-07-13 | 1981-02-07 | Hitachi Ltd | High-speed photographing device |
| JPS5742630A (en) * | 1980-08-27 | 1982-03-10 | Hiroshi Sakaguchi | Deodorization of "dokudami" a herb w(th bad smell) |
| JPS57112330A (en) * | 1980-12-30 | 1982-07-13 | Kondo Biseibutsu Kenkyusho:Kk | Preparation of enzyme stock solution of chinese orthodox medicine |
| JPS6130593A (en) * | 1984-07-20 | 1986-02-12 | Pelican:Kk | Method of extracting saponin component from soybeam hypocotyl |
-
1987
- 1987-10-19 JP JP62263577A patent/JPH01104150A/en active Granted
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53127864A (en) * | 1977-04-11 | 1978-11-08 | Muneaki Okuyama | Fermentative culturing method of wild weed and medicinal herb |
| JPS55160722A (en) * | 1979-05-31 | 1980-12-13 | Kyowa Sangyo Kk | Preparation of drinking water containing aloe extract and live microorganism |
| JPS5612635A (en) * | 1979-07-13 | 1981-02-07 | Hitachi Ltd | High-speed photographing device |
| JPS5742630A (en) * | 1980-08-27 | 1982-03-10 | Hiroshi Sakaguchi | Deodorization of "dokudami" a herb w(th bad smell) |
| JPS57112330A (en) * | 1980-12-30 | 1982-07-13 | Kondo Biseibutsu Kenkyusho:Kk | Preparation of enzyme stock solution of chinese orthodox medicine |
| JPS6130593A (en) * | 1984-07-20 | 1986-02-12 | Pelican:Kk | Method of extracting saponin component from soybeam hypocotyl |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0449395B2 (en) | 1992-08-11 |
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