JPH0751495B2 - Method of manufacturing bath salt - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Field of Industrial Application) The present invention relates to the production of a bath agent containing an extract component extracted from dry leaves obtained by drying radish leaves and an alcohol component. Regarding the method.

(Prior Art) With the recent boom in health promotion, alcohol has come to be used for various health methods. For example, a health method is known in which sake or the like is put in a bath water to make a liquor bath, or sake or the like is applied to the skin and massaged.

(Problems to be Solved by the Invention) However, the use of only the alcohol component contained in sake or the like has little health-promoting effect on the human body, and there is a strong demand for the development of a more effective product.

Then, the objective of this invention is to provide the manufacturing method of the bath salt suitable for manufacture of the bath salt excellent in the health promotion effect.

[Structure of the Invention] (Means for Solving the Problems) In the method for producing a bath salt of the present invention, a dry leaf obtained by drying a radish leaf is soaked in water and heated to extract components from the dry leaf. And a step of producing a mash by fermenting liquor and steamed rice, koji rice or a rice flour saccharified solution (hereinafter referred to as "steamed rice etc.") to the extract containing the extract component, The step of obtaining a bath salt by subjecting the moromi to a non-drinking treatment and then squeezing and filtering is sequentially performed.

(Function) The present inventor, in a bathing agent used by being mixed in hot water of a bath, contains an extract component extracted from dried leaves obtained by drying radish leaves and an alcohol component. Therefore, it was found that the synergistic effect of both components has the effect of promoting blood circulation in the human body and recovering fatigue from the human body.
And, a method for producing a bath salt which contains an extract component and an alcohol component extracted from dried leaves obtained by drying such radish leaves and is suitable for producing a bath salt with extremely good quality is invented. I did.

In the method for producing a bath salt of the present invention, in the step of extracting the extract components from the dry leaves, the dry leaves are soaked in water and heated, so that the extraction of the extract components is promoted.

Moreover, since the mash is produced by fermenting the extract containing the extract component with liquor and steamed rice, for example, unlike the case of adding the extract component of dry leaf after brewing, , The extract component of dried leaves is well blended with the alcohol component, and a homogeneous and high-quality bath salt is manufactured.

(Example) The bath salt of this example contains an alcohol component and an extract component extracted from dry leaves obtained by drying radish leaves. In this case, the alcohol component is, for example, 18 to 20%, and the dry leaf extract component contains, for example, 5 to 10% by weight of the extract component extracted from dry leaf with respect to the raw material water. Furthermore, as a non-drinking treatment, for example, about 3 to 4% of salt is contained. In addition, it contains amino acids and total acid.

In this method for producing a bath agent, a dry leaf extract extraction step, a fermentation step and a squeeze filtration step are sequentially executed, and the specific contents of each step are as follows.

(1) Dry leaf extract extraction step In this step, first, dry leaves obtained by drying radish leaves are put into a water-permeable bag (not shown) at a ratio of, for example, 5 to 10% by weight relative to the raw material water. Put and soak in raw water. Then, the raw material water is heated to, for example, about 50 ° C. over about 30 minutes. This promotes the extraction of the extract component from the dry leaves in the bag into the raw material water. And when the raw material water is heated to about 50 ° C (when the heating time is about 30 minutes)
Then, remove the bag from the raw water. After that, the raw material water containing the extracted extract component of dry leaves is cooled, and the dry leaves in the bag are washed with water to extract further extract components from the dry leaves, and this wash water is added to the raw material water. Combine and use this as the extract solution. In this example, for example, using 230 kg of dry leaves, 2
305 extracts have been obtained.

(2) Fermentation process In this process, first, liquor mother is manufactured by the lactic acid quick brewing method.
In this case, the liquor mother uses ordinary water, and as shown in FIG. 1, the raw rice is 160 kg, steamed rice is 110 kg, koji rice is 50 kg, and water is 175. Manufacture liquor with an alcohol content of 9.1%, Baume 5.2, and an acidity of 5.7. Using this sake mother and the extract extract, a three-stage preparation consisting of initial addition, Nakazoe and distillation is carried out for 4 days as follows. The first preparation on the 1st day is No. 1
As shown in the figure, raw material total rice 320kg, steamed rice 230kg, koji rice 90k
Add 285 g of extract extract to Sakemo and add at 11-12 ° C. On the second day, yeast is fully grown without any preparation (dancing), and on the third day, Nakazoe is performed. In this mediation, first
As shown in the figure, raw material total rice 580kg, steamed rice 445kg, koji rice 135k
Add g and extract extract 695 and prepare at 9-10 ° C. Then, on the 4th day, the final (third) preparation, that is, the addition is performed. In this distillate, as shown in Fig. 1, the raw material 940k
Add g, steamed rice 750kg, koji rice 190kg, extract extract 1325 and prepare at 7-8 ° C. After this, the product temperature will be 15-
The temperature is adjusted to 16 ° C, this temperature is continued for 5 to 6 days, and then the temperature is gradually lowered to carry out parallel multi-fermentation for about 20 days to produce mash, and the fermentation end stage (20 days). Add 160kg of salt to the mash and treat with no drinking. The changes in the components at the end of fermentation are shown in FIG. That is, the value of the Baume or sake meter (specific gravity meter) was -4.3 (sweet) on the 19th day after the stay.
On the day (after salting), Baume becomes 4.1, and the alcohol content changes from 19.4% to 19.0%. From the above, salinity 3.6
Moromi 4428 with% added is obtained.

If necessary, an appropriate amount of alcohol may be added to the mash, but in this case, the alcohol is diluted with the extract extract and added. Further, in the fermentation step, rice flour saccharified liquid may be used instead of steamed rice and koji rice.

(3) Squeeze filtration step The aged moromi is put into a bag (not shown) and squeezed with a hydraulic machine (not shown) to separate it into a liquid part (liquor) and a solid part (meal) (upper tank). At this time, the liquid (liquor) that is squeezed is cloudy, so leave this liquid in a tank (not shown)
The dregs are allowed to settle and the supernatant is filtered (drainage). Then, the filtrate is heated at 60 to 65 ° C for several minutes (burning).
Then, sterilization and destruction of residual enzyme are performed. Then, after aging for a short period in a cool and dark place, it may be bottled and marketed as a product.

The bathing agent produced as described above is used by mixing an appropriate amount in the bath water. The method of applying the bathing agent directly to the skin and massaging is also effective for promoting health and beauty.

This bath salt contained an extract component extracted from dry leaves obtained by drying radish leaves. Therefore, the synergistic effect of the extract component and alcohol component of the dry leaves promotes blood circulation in the human body. It is possible to recover from fatigue.

In addition, in the method for producing the bath salt, in the step of extracting the extract components from the dry leaves, the dry leaves are soaked in water and heated, so that the extraction of the extract components is promoted and the extract from the dry leaves is extracted. Evenly and efficiently.

Moreover, since the broth is produced by fermenting the extract containing the extract component with liquor,
For example, unlike the case where the dry leaf extract component is added after brewing, the dry leaf extract component can be well blended with the alcohol component, and a uniform and high-quality bath salt can be produced.

[Effects of the Invention] As is clear from the above description, the method for producing a bath salt of the present invention contains an extract component extracted from dried leaves obtained by drying radish leaves and an alcohol component, A method for producing a bath salt having the effect of promoting blood circulation and recovering fatigue from the human body, wherein the dry leaf is soaked in water and heated in the step of extracting the extract component from the dry leaf. Therefore, it is possible to accelerate the extraction of the extract components,
Extracts can be efficiently and evenly extracted from dry leaves.

Moreover, since the broth is produced by fermenting the extract containing the extract component with liquor,
For example, unlike the case of adding the extract component of dry leaves after brewing, the extract component of dry leaves can be well blended with the alcohol component, and a homogeneous and good-quality alcohol-containing liquid for promoting health can be produced. .

[Brief description of drawings]

The drawings show one embodiment of the present invention. FIG. 1 is a view showing a charge composition, and FIG. 2 is a view showing changes in components during moromi fermentation.

Claims (1)

[Claims] 1. A method for producing a bath salt containing an extract component extracted from dried leaves obtained by drying radish leaves and an alcohol component, which is obtained by drying radish leaves. A step of extracting an extract component from the dry leaves by immersing the leaves in water and heating, and fermenting the extract containing the extract components with liquor and steamed rice, koji rice or a rice flour saccharified solution. A method for producing a bath salt, which comprises sequentially performing a step of producing moromi and a step of subjecting the moromi to an indrinking treatment and then squeezing and filtering to obtain a bath agent.