JP6129792B2 - Method for producing shiso beverage - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing a shiso beverage, and more particularly to a method for producing a shiso beverage in which a shiso component is extracted and leaves and stems are removed to obtain a beverage.

  Japanese Laid-Open Patent Publication No. 56-72673 and Japanese Laid-Open Patent Publication No. 62-65660 disclose a method for producing a shiso beverage, in which red bean paste is extracted and used as a beverage using the extracted component. Yes. Here, red jiso is used as a shiso.

  Japanese Laid-Open Patent Publication No. 62-79760 proposes a sow that is dried into pieces or powdered. Here, shiso plants form a constituent of tea and are poured into hot water for drinking.

  Japanese Patent Application Laid-Open No. 10-150962 discloses that a green juice is used as a raw material, and this blue juice is extracted by dipping in a mixed solution of an organic acid, an alcohol and a bitumin C, thereby producing a beverage containing a blue juice component. A manufacturing method has been proposed.

  Among such conventional beverages, for example, the beverages according to JP-A-56-72673, JP-A-62-65660, and JP-A-10-150962 all have a sushi component from the leaves. Extracted into a beverage. Such a conventional method requires a long time to extract the excellent component, and the aroma and sterilizing power of the coconut component are impaired, so that a satisfactory extraction cannot always be performed.

JP 56-72673 A JP 62-65660 A JP-A-62-79760 JP-A-10-150962

  The object of the present invention is to provide a method for producing a shiso beverage, in particular, to extract the superior properties of shiso, especially its raw properties, from the raw material of blue soy sauce, without impairing the bactericidal power, aroma and transparency. It is to be.

  Another subject of the present invention is a beverage after extraction residue or its leaves have been extracted and extracted with good aroma, translucency and fragrance, without any coloring, with a natural scent of blue sonomi. Is to provide a beverage.

  Yet another object of the present invention is to provide a method for producing a fermented beverage that shortens the time required for extracting the fermented component from the leaves of the fermented plant and thereby improves the productivity.

  The above-described problems and other problems of the present invention will be clarified by the technical idea of the present invention and the embodiments thereof described below.

The main invention of the present application is a method for producing a shiso beverage by immersing blue shiso in an aqueous solution containing vanadium and an organic acid to extract the shiso ingredients.
Prior to the extraction of the blue shiso ingredients, a predetermined amount of blue shiso is washed repeatedly with water containing no chlorine,
The basil the content is the content of the organic acid I der range of 30~500μg / l were washed in an aqueous solution Ru der range of 10 to 50 g / l of vanadium at room temperature was soaked for 5 to 10 hours Te extracting perilla components, a manufacturing method of the perilla components can be subjected to as basil beverage vanadium aqueous solution containing Rushiso beverage.

Here, Aojiso may be made by outdoor cultivation without using pesticides. Aojiso may be sprayed with an aqueous solution of chitosan diluted periodically during cultivation.

  In addition, the organic acid in the aqueous solution from which blue shiso is extracted may be citric acid.

Alternatively, the extraction may be carried out by putting a weight on all the green soaked soaked in an aqueous solution and placing a weight on the lid. Moreover, you may make it turn over a blue multiple times during immersion. Further, after the immersion time has elapsed, the green juice may be taken out, filtered through a filter cloth, then boiled and cooled to adjust the pH.

According to a preferred embodiment of the present invention, a perilla drink is obtained by immersing blue perilla in an aqueous solution mixed with anhydrous citric acid and natural water containing vanadium to extract the perilla component. Here Perilla is cultivated in Russia land, to grow while regularly sprayed with dilution water for agricultural chitosan without using pesticides. In the invention relating to the production method, it is preferable to immerse natural vanadium in an aqueous solution at room temperature for 5 to 10 hours to extract the perilla component.

Perilla as a raw material is a preferable due to dew land cultivated without using pesticides in cultivation step, the agricultural chitosan, sprayed for example an aqueous solution prepared by diluting 1,000 times the previous cultivation soil, after a further cultivation It is preferable to spray the same aqueous solution regularly on green grass. The green soup cultivated in this way was prepared by mixing an aqueous solution containing vanadium in the range of 30 to 500 μg / l with an anhydrous organic acid, for example citric acid, at a constant concentration, and harvested shiso. Is immersed in the above aqueous solution at room temperature for 5 to 10 hours to extract the flavor and nutrient components to obtain a beverage.

  Here, improvement of the environment for growth of green radish by spraying chitosan and the bactericidal power and antiseptic effect of blue radish are immersed in an aqueous solution by mixing an anhydrous organic acid into an aqueous solution containing vanadium in the processing stage. In addition, a transparent and light blue liquid can be obtained while maintaining excellent properties such as aroma. This aqueous solution can be directly provided as drinking water and a nutritional functional food without dilution and coloring. Due to the cleaning effect of the field by adsorbing dirt with chitosan and the improvement of the perilla growth environment, the leaching time of the perilla component can be shortened and extracted to a high concentration with natural water containing vanadium, resulting in the formation of precipitates. It will be possible to provide a clear soup with no clearness.

  Since the main invention of the present application is to extract the components by immersing the perilla in an aqueous solution containing vanadium and an organic acid, the active ingredient contained in the green leaves by the action of vanadium in particular. Can be extracted without impairing its sterilizing power, antiseptic effect, and excellent properties such as aroma, and a transparent and light blue liquid can be obtained, diluted or colored It can be used as it is without drinking. In addition, the action of vanadium makes it possible to shorten the pouring time, and the productivity in the manufacture of the beverage is improved.

It is process drawing of the manufacturing method of the shiso drink which concerns on one embodiment of this invention. It is a photograph which shows the state at the time of the start of the test of antibacterial activity with respect to colon_bacillus | E._coli. It is a photograph showing the state after 30 minutes. It is a photograph 30 minutes after the control with purified water. It is the photograph at the time of the start of the control by the purified water of Salmonella. It is the photograph of the state 30 minutes after the test | inspection of the antibacterial activity of Salmonella. It is the photograph 30 minutes after the control by the purified water of Salmonella. It is the photograph at the time of the start of the control by the physiological saline of Staphylococcus aureus. It is a photograph which shows the state 30 minutes after S. aureus. It is the photograph 30 minutes after the control by the physiological saline of Staphylococcus aureus.

  The present invention will be described below with reference to embodiments shown in the drawings. The starting material of the present invention is blue extract and an extract for extracting the green component thereof. Here, the extract is natural water containing vanadium, and an aqueous solution to which citric acid is added is used. The method disclosed in JP-A-10-150962 uses ethyl alcohol and bitumin C (L.ascorbic acid), but such a substance is not used in the present invention.

Blue Jiso used as a starting material is not dried after harvesting. And Perilla with using those cultivated dew land, in step dew land cultivation, periodically sprayed dilute aqueous agricultural chitosan, and performing cleaning of leaf and stem. The natural vanadium-containing natural water for extraction is preferably normal groundwater, preferably soft water having a hardness of 22 or less, and it is preferable to use groundwater containing vanadium within a range of 10 to 500 μg / l.

Perilla extracted by such extract is cultivated plow fields dew locations without the use of pesticides. At this time, a dilute aqueous solution of agricultural water-soluble chitosan is sprayed. Seeds are seeded on the soil sprayed with chitosan between late April and early May. Then, once every two and a half months until harvest at the end of July, about 10 days, an aqueous solution diluted with agricultural water-soluble chitosan is sprayed evenly from above the growing green on the sprayer. As a result, the chitosan sprayed on the leaf surface is washed away by strongly adsorbing dirt on the leaf surface. Moreover, it becomes easy for direct sunlight to reach the photosynthetic organs existing in the inside of the leaf, and as a result, the effect of increasing the concentration of the aroma and nutritional components for helping the growth of the leaf is enhanced. In the absence of such operations, it has been found that shiso grows in a mixed manner and has less aroma and nutritional components. After that, harvesting will be carried out within one month from the end of July. The harvested green jelly is used as a raw material for the beverage production process.

  FIG. 1 shows the steps of the manufacturing method for drinking shiso. In the manufacturing stage, the harvested green curd is weighed into a predetermined amount. Next, a step of washing green soup is performed. In the washing stage, a large container is used, and this container is filled with dechlorinated water, and the above amount of the perilla raw material is placed therein and stirred slowly several times. It is characterized in that after draining the raw material, the water is changed and repeated twice in the same manner for a total of 3 washings. By such an operation, the surface of the slimy leaves on the surface becomes a touch like a leaf, and foamy turbidity floats on the surface from the waste liquid after washing. Perhaps what is seen as airborne nitrogen oxides deposited during the harvest period. Repeated washing with a large amount of water thoroughly removes the slimy and dirty film on the raw material surface. In addition, the use of water from which chlorine, which is a substance that has a strong irritation to living bodies and plants, is less irritating to shiso raw materials.

  The removal of one dirty film on the surface of the raw material causes a physical change in the aqueous solution penetration force and extraction force of the raw material, and contributes to shortening the time of the dipping process described later. Moreover, it becomes possible to influence the clarification of the extract by not using chlorine-free water and causing extra damage to the raw material.

  Next, the washed wrinkle is immersed in an extract to extract the wrinkle component. This process has a feature that the dipping time is shorter than that of the dipping process in the prior art. That is, in the prior art, the immersion time is long, the original pigment of blue jizo cannot be extracted, and coloring has to be performed later. Further, in the case of performing a rich extraction, there is a problem such as recommending dilution with water in order to drink the extract. On the other hand, in the present invention, it is possible to extract the aroma and nutritional components of blue leaves in a short time, and the extract can be used as it is for a clear appearance and taste, and a high concentration of aroma and nutritional components in the extract. Will exist. In particular, the high concentration of fragrance and nutritional components contained in the extract of the green radish according to the present invention leads to having a strong antibacterial effect as a result of the test.

  In the first stage of the dipping process in the present invention, citric acid is dissolved in natural water containing vanadium to prepare an aqueous citric acid solution. And such an aqueous solution is put into a basket and the washed blue jelly is immersed. After that, a cover is placed on the blue leaf so that all the raw material is covered with the aqueous solution, and a weight of a predetermined weight is further placed on the lid, and the lid is covered. The room temperature during immersion may be room temperature. Also, the immersion time is between 5 and 10 hours, which means that the optimum time varies depending on the weather and the state of the green. In the present invention, it is considered that a small amount of vanadium contained in the aqueous solution for extraction contributed to shortening of the immersion time. When dipping blue Jiso of the same washing method and the same cultivation method in an aqueous citric acid solution using ordinary mineral water having a hardness of around 20 that does not contain vanadium, extraction takes time, and the aroma and turbidity are seen. Therefore, it is considered that natural water containing vanadium greatly contributed to shortening of the immersion time.

  As a second step of immersing in the above-mentioned immersion liquid, turn the green soup in the bowl over twice for a while. In this case, the green juice is not stirred. In the process of turning over, the taste is impaired by destroying the tissue fibers and extracting the lye so that, in the present invention, it is immersed in natural water containing vanadium and a minimum amount of citric acid, Since the citric acid mixture of natural water containing vanadium does not break the tissue fibers of the blue leaves, the green leaves are actually brittle and do not break apart in the returning process. By incorporating this overturning step, the permeation effect of the aqueous solution is enhanced, and the aroma and nutrient components inherent to Ajijio are extracted with high efficiency, thereby producing an extract with a high concentration.

  After the soaking time has elapsed, the leaves of the green leaves are taken out cleanly, and the liquid filtered through the nonwoven fabric or filter cloth is heated to 85 to 95 degrees and cooled. In cooling, the entire container is immersed in cold water and cooled rapidly. By repeating the steps from this filtration to boiling, a total of twice is performed. However, the pH value is measured after the second boiling. In the present invention, it is preferable to adjust the pH between 2.7 and 3.7.

  With a second boiling and cooling, the extract is obtained. This extract is a light blue transparent liquid. When the beverage is used as it is, it has a rich taste of blue, while it has a less unpleasant miscellaneous taste such as a bitter taste and a blue odor and is generally good, and the extract can be provided as it is as drinking water or a nutritionally functional food.

  As a result of an inspection by an inspection organization, it has been found that the extract of green radish according to the present invention contains a high concentration of perillaaldehyde, α-linolenic acid, and rosmarinic acid, which are the original components of blue radish. In other words, the aroma and nutritional components of blue leaves are highly extracted. Furthermore, as a result of the inspection by the same institution, it has been determined that a certain antibacterial effect is recognized as a result of the concentration of this aroma and nutrient component. And even if it is a high concentration, it can be used for drinking as it is, and it is a feature of the present invention that it is a part of nutritional supplementation.

Example 1
As an extract, 350 g of citric acid was added to 15 l of natural water containing 130 μg / l of natural vanadium to obtain an extract. The extract had a hardness of 21. Test results of natural water constituting the extract are shown in Tables 1 to 3.

In such extract in, the Perilla of dew land cultivation was 3kg on. In addition, Aojiso is a blue jelly which sprayed the dilution water 1,000 times as many as agricultural chitosan regularly, without using an agricultural chemical. Such green soup is dipped in the aqueous solution of the above extract for 10 hours, thereby extracting the shiso component in the blue soup. During the extraction process, a lid was placed so that the green juice was covered with the extract, a weight was placed on the lid, and a further lid was placed for extraction. In addition, during the immersion, the operation of turning the green soup twice without stirring in the pot is performed.

  By such an operation, a light blue transparent liquid with a rich taste of blue was obtained. The antibacterial activity test results of Escherichia coli, Salmonella and Staphylococcus aureus of this beverage are shown in Table 1 and FIGS.

The antibacterial activity test confirms the antibacterial activity of the juice of this example against bacteria. That is, after inoculating Escherichia coli, Salmonella, and Staphylococcus aureus into a specimen, the specimen is kept at room temperature, and the number of viable bacteria in the test solution is measured after 30 minutes. Here, an agar medium is used as a medium for measuring the number of bacteria, and culture is performed by the pour plate culture method. The test bacteria are cultured on a normal agar medium at 35 ° C. ± 1 ° C. for 18 to 24 hours, and then suspended in purified water (Staphylococcus aureus is physiological saline) so that the number of bacteria becomes 10 ⁷ to 10 ⁸ / ml. Prepare and use as test liquid. Then, 0.1 ml of the test bacterial solution was inoculated into 10 ml of the sample to prepare a test solution. Stored at room temperature, 30 minutes after storage, the test solution was immediately diluted 10-fold with an agar medium, and the number of viable bacteria in the test solution was measured using a medium for measuring the number of bacteria. As a control, purified water (Staphylococcus aureus is physiological saline) was tested in the same manner, and the number of viable bacteria was also measured at the start.

Example 2
Extract 2.8 kg of Ajiso from another lot for 7 hours in an extract consisting of 15 liters of aqueous solution containing 140 μg / l of natural vanadium and 350 g of citric acid in natural water of hardness 22 for 7 hours. I did it. The conditions other than the above immersion are the same as in the first embodiment. Also here, a thick flavored soba beverage suitable for use in the same beverage as in the first example was obtained.

  Although the present invention has been described with reference to the illustrated embodiments and examples, the present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the technical idea of the present invention. For example, with regard to Aojiso, which is a starting material, various types of shiso are used. Depending on the quality, the concentration of vanadium or citric acid in the extract may be adjusted to an optimum value. The immersion time can also be adjusted according to the type of green.

  The present invention can be used in a manufacturing method for providing a shiso beverage.

Claims (7)

A method for producing a perilla beverage by dipping a perilla soup in an aqueous solution containing vanadium and an organic acid,
Prior to the extraction of the blue shiso ingredients, a predetermined amount of blue shiso is washed repeatedly with water containing no chlorine,
The basil the content is the content of the organic acid I der range of 30~500μg / l were washed in an aqueous solution Ru der range of 10 to 50 g / l of vanadium at room temperature was soaked for 5 to 10 hours Te extracting perilla component manufacturing method of the perilla components can be subjected to as basil beverage vanadium aqueous solution containing Rushiso beverage.   The method for producing a shiso beverage according to claim 1, wherein the green soy is made by outdoor cultivation without using an agricultural chemical.   The method for producing a perilla drink according to claim 1 or 2, wherein an aqueous solution obtained by periodically diluting chitosan is sprayed during cultivation.   The method for producing a perilla beverage according to any one of claims 1 to 3, wherein the organic acid in the aqueous solution from which the perilla component is extracted is citric acid.   The method for producing a perilla drink according to claim 1, wherein the extraction is carried out by placing a weight on the lid in a state where all the green soup is immersed in an aqueous solution. The method for producing a shiso beverage according to claim 1 or 5 , wherein the soup is turned over several times during the dipping.   The method for producing a perilla drink according to claim 1, wherein after the soaking time has elapsed, the green juice is taken out, filtered through a filter cloth, boiled and cooled, and the pH is adjusted.

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