JP2019043942A - Method and apparatus for producing microwave dried or aging-drying polygonum tinctorium lour. leaves and use thereof - Google Patents

Abstract

To provide dried Polygonum tinctorium Lour. leaves containing enzyme in the state of high enzymatic activity, to provide methods for producing the dried Polygonum tinctorium Lour. leaves efficiently, to provide dried Polygonum tinctorium Lour. leaves suitable for hair dyeing, coloring, as a precipitation or a pigment, and to provide a Polygonum tinctorium Lour. precipitation or a Polygonum tinctorium Lour. pigment for medicines, cosmetics, soap, coloring, or functional foods.SOLUTION: Provided is a method in which the amount of functional materials in dried Polygonum tinctorium Lour. leaves is held high or increased, as compared with normal low-temperature dried or microwave reduced pressure dried Polygonum tinctorium Lour. leaves, by controlling enzymes in raw Polygonum tinctorium Lour. leaves by microwave irradiation, in a microwave drying or aging-drying method of Polygonum tinctorium Lour. leaves. By the control of enzymatic activity in raw Polygonum tinctorium Lour. leaves, the enzymatic activity in raw Polygonum tinctorium Lour. leaves is controlled, or activated, and promoted.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing microwave-dried or matured dried mulberry leaves, an apparatus thereof and uses thereof.
In the present invention, "ripening" of microwave ripening dried mulberry leaves means that enzymes in fresh mulberry leaves are activated by microwaves to accelerate the enzyme reaction and / or increase enzyme activity. Is that by promoting the enzyme reaction in ginger leaves and / or increasing the enzyme activity, at least one of the group consisting of indican degradation enzyme activity, isatin content, and tryptanthrin content is naturally dried leaf It means higher dry mulberry leaves, compared to.

  A hair dye using only two types of dry mulberry leaves has been developed as a hair dye using a natural pigment, an eyebrow (Patent Document 1). A combination of two dry powders of dried mulberry leaf powder containing indican which has been indican denatured enzyme inactivated by heating raw mulberry leaves and mulberry leaf powder dried at low temperature below 50 ° C. without indicane degradation enzyme inactivated Hair dye. When the dry mulberry leaf powder containing indican is mixed with low temperature dry mulberry leaf powder having enzyme activity and water, the indican in the dry mulberry leaves is enzymatically decomposed to become indoxyl and dissolved in water. The indoxyl is oxidized to form indigo, and depending on the conditions, indirubin (red) is by-produced, so that red, blue, and yellow may be dyed in any combination of tea, amber, purple, and black. it can. Enzymatically degraded indoxyl binds to the hair, and after hair washing, the indoxy oxidized with indoxyl gradually changes to a thick color, and the hair is fixed.

  In addition, anthers are also known as Tade persimmon, and it has been described in ancient documents (Non-Patent Document 1) that they have been used as medicinal plants since ancient times, but in recent years tryptanthrin (patent literature) which is a useful component contained in mulberry leaves 2) Attention is paid to the antiallergic activity, antifungal activity and efficacy as a neuroactive substance of isatin (Non-patent document 2).

  On the other hand, microwaves directly heat molecules having polar groups and compounds having a large dipole moment. For example, in the drying and distillation of agricultural products, microwaves directly heat the water inside the agricultural products and crush the cell walls from the inside, which is superior in terms of drying efficiency and extraction of useful components, and have a thermal effect. For example, it is possible to obtain dried leaves having a low nutritive value, for example, with less decomposition of nutritional components such as vitamin C inside. In addition, since the inside of the plant is heated, extraction of the components is easy, and for example, triptanthrin contained in mulberry leaves can be rapidly extracted by solvent extraction under microwave irradiation (Patent Document 2).

  The active site of the enzyme is an amino acid or the like, which is easily heated and activated by microwave. For example, the bread dough using yeast is put in a microwave oven, heated at 100 to 200 W for about 30 seconds, wrapped with a wet paper towel, left to stand for about 10 minutes, fermented, swollen greatly, and baked in an oven to make bread easy. Is known (Non-Patent Document 3).

  Moreover, as a microwave irradiation apparatus, the internal structure of the kettle can be changed according to the property and the amount of the object, and the microwave irradiation apparatus (patent document 3) that can be used for various purposes by having a stirring function is known. Furthermore, in the micro irradiation device (patent document 4) which suppressed the interference of the microwave and was able to secure high thermal uniformity by irradiating microwaves from a plurality of directions which do not face each other and using a rotary reflecting plate. The output of the microwave irradiated from three irradiation parts is controlled based on the detection value of the several sensor which can measure the temperature of a to-be-irradiated object.

International Publication No. 2014/104301 JP, 2009-149596, A Unexamined-Japanese-Patent No. 2014-196896 International Publication No. 2015/199005

Medicinal color source: Iwaki Kenzo et al. The Japanese Journal of Pharmacology (1999) Vol. 114, Supplement 1. p. 186-191. Bookman, Inc. "Making bread in the microwave oven of Shoko Murakami"

Hair dye is a major use of dry mulberry leaves. In order to use it as a hair dye, two types of mulberry leaves are required: dry leaves containing staining components and natural dry leaves containing enzymes. Although natural drying, in some cases low-temperature drying was mainly used for the preparation of dry leaves containing enzymes, in any case it takes time to dry, and the enzyme activity is weak, so it takes time to dye hair etc. There was a problem with It is required that the enzyme activity be maintained or enhanced to shorten the drying time of dried mulberry leaves.
Then, this invention aims at providing the dry mulberry leaf containing an enzyme in the state with high enzyme activity, and developing the method of manufacturing this dry mulberry leaf efficiently.

  Another object of the present invention is to focus on dried mulberry leaves maintained in a state in which the activity of indican degradation enzyme is enhanced, and to develop its use. More particularly, it is an object of the present invention to provide a dry mulberry leaf suitable for dyeing hair, for dyeing, for precipitating glaze or for a glaze pigment.

  Furthermore, the present invention aims not only to enhance the activity of indican degradation enzyme, but also to develop its use, focusing on the main physiologically active substance of Tade persimmon. More specifically, it is an object of the present invention to provide a precipitated indigo or indigo pigment for pharmaceutical, cosmetic, soap, dyeing, or functional food.

When the indican in mulberry leaves is harvested, it becomes indoxyl and then oxidized to indigo by the action of the deglucose enzyme. In the present invention, this enzyme reaction is dried while being controlled by microwave,
(A) drying while retaining active enzyme in ginger leaf to obtain microwave dried mulberry leaf containing indican and active enzyme, and (b) activating enzyme in ginger leaf to promote enzymatic reaction And / or increase the enzymatic activity and make it a microwave-ripened dried mulberry leaf that contains a large amount of functional components such as triptanthrin,
Regulate the activity of enzymes in ginger leaves in two ways.

  More specifically, in the above (a), in the microwave irradiation method, ginger leaf is irradiated with a microwave under a vacuum pressure of 5 kPa or less and a temperature of 30 ° C. or less to retain the enzyme activity and retain the indican It can be dried. Since the indican degradation enzyme is activated by microwave irradiation at 30 to 40 ° C and rapidly decomposes the indican, it is immersed in ice water etc. beforehand when it is dried by microwave low-temperature low-pressure drying, and it is cooled to 5 kPa or less Dry quickly at low temperatures. Furthermore, in order to slow down the function of the enzyme, it was found that the decomposition of indican can be reduced by rapid drying in the coexistence of glucose, sugar and the like, and the present invention has been achieved.

It consists of a combination of two dry powders of dried mulberry leaf powder containing indican which has been indican denatured enzyme inactivated by heating mulberry leaves, and mulberry leaf powder dried at 50 ° C. or less without indican degradation enzyme being inactivated. When producing a hair dye, using natural drying or a constant temperature drier as low-temperature drying at 50 ° C. or less requires several days for drying, and the activity of the indican degrading enzyme of the resulting dried persimmon leaf is low, Coloring time is prolonged at the time of hair dyeing, and there are also problems such as uneven coloring.
When mulberry leaves are ripened under conditions of 50 ° C. or less, preferably 40 ° C. or less under microwave irradiation under atmospheric pressure before low-temperature drying, mulberry leaves change from green to dark green, indican disappears, and indigo As a result of low-temperature microwave drying of the matured mulberry leaves, it was found that dried mulberry leaves can be obtained while maintaining high activity of indican degradation enzyme (β-glucosidase) in the dried mulberry leaves. It came to complete.
In the above (b), by irradiating microwaves to ginger leaves at a low temperature of 30 to 50 ° C., preferably 40 ° C. or less, the enzymes in mulberry leaves are activated and the enzyme reaction is promoted to enhance the enzyme activity A low temperature microwave ripening and drying method of mulberry leaves characterized in that ripening mulberry leaves are dried under reduced pressure at a temperature of 50 ° C. or lower under microwave reduced pressure, and enzyme activity is maintained and dried, and microwave ripening dried mulberry leaves or powder thereof And extracts and their uses.

As conditions for enhancing the enzyme activity and producing the functional component, it is desirable to increase the contact opportunity between the enzyme and the indican, chopped, presence of water, low power intermittent irradiation of microwaves than high power continuous irradiation. In the case of rapid drying at 5 kPa or less, it is desirable to irradiate high-power microwaves in a short time, and to decrease the output as the water content decreases. In this case, it is safer to leave the axis, since microwaves may be concentrated and burnt may occur if there is an axis of a rattan plant. It is safer to place mulberry leaves on a shelf or a basket and put water at the lower part, because excess microwaves can be absorbed by the water and dried without burning.
Thus, low temperature microwave ripening mulberry leaves not only enhance the activity of indican degradation enzyme, but also are the main physiologically active substances of Tade persimmon, and trypanthrin having antibacterial activity, antiallergic activity and isatin which is a neuroactive substance. It has been confirmed that it contains at a concentration as high as 1.5 to 66 times that of naturally dried leaves.
Therefore, the present invention is used not only as it is, but also as extract of persimmon extract and precipitated persimmon extracted with a solvent such as water, and persimmon pigment, functional food, cosmetics, hair dye material, dyeing material, soap and medicine It came to provide a highly functional dry mulberry leaf which is also used, its powder and its extract.

The present invention is summarized by the following methods (1) to (7) of the method for microwave drying or ripening drying of ginger leaves.
(1) In microwave drying or ripening drying method of ginger leaf, the activity of the enzyme in ginger leaf is adjusted by microwave irradiation, and compared with the usual low temperature drying and microwave decompression dry mulberry leaf, the functionality in dried mulberry leaf A method characterized in that the amount of substance is kept high or increased.
(2) The regulation of the activity of the enzyme in ginger leaf is to control the enzyme activity in ginger leaf, and the ginger leaf is irradiated with a microwave under a vacuum pressure of 5 kPa or less and a temperature of 30 ° C. or less, The microwave drying or the ripening drying method of the ginger leaf as described in said (1) which manufactures the dry mulberry leaf containing an active enzyme, hold | maintaining content high.
(3) The regulation of the activity of the enzyme in ginger leaves is to control the function of the indican degradation enzyme in ginger leaves, and after harvesting, by using ice leaves added and cooling to 30 ° C. or less The microwave drying or the ripening drying method of the ginger leaf as described in said (1) or (2) performed.
(4) The regulation of the activity of enzymes in ginger leaves is to control the action of indican degradation enzymes in ginger leaves, and after harvesting, it takes 2 minutes to an aqueous solution containing glucose, sugar or sake lees The microwave drying or the ripening drying method of the ginger leaf as described in said (1) or (2) performed by using the mulberry leaf which was immersed for 30 minutes.
(5) The regulation of the activity of the enzyme in ginger leaves is to activate the enzyme in the mulberry leaves and promote the enzyme reaction, and intermittently control microwaves at 30 to 40 ° C. while controlling the ginger leaves at 30 to 40 ° C. Irradiate for a time to activate the enzyme in mulberry leaves and accelerate the enzyme reaction, and then dry under reduced pressure at a temperature of 10 kPa, 40 ° C. or less under microwave pressure to produce mature dried mulberry leaves with increased functional substance mass, The microwave drying or the ripening drying method of the ginger leaf as described in (1).
(6) The microwave drying or the ripening drying method of the ginger leaf as described in said (5) whose said predetermined time is 5 to 30 minutes.
(7) A method for microwave drying or ripening drying of ginger leaf according to the above (5) or (6), wherein the ginger leaf is a freshly chopped ginger leaf.

The present invention also provides a method of producing the dried mulberry leaf composition of the following (8) and (9).
(8) The persimmon leaf is heated at 70 ° C. or higher for 1 to 30 minutes under atmospheric pressure to inactivate the enzyme and then decompressed and cooled to room temperature to obtain persimmon leaf with the enzyme inactivated, the weight ratio of persimmon leaf is Add 1/5 to 1/10 ginger leaves and apply the method according to any of the above (5) to (7), and the enzyme in mature dried mulberry leaves and mulberry leaves with increased functional substance mass is Process for producing a dry mulberry leaf composition comprising a mixture of inactivated dry mulberry leaves.
(9) A matured dry mulberry leaf with increased functional substance mass is higher in any one or more of the group consisting of indican degradation enzyme activity, isatin content, and triptanthrin content compared to natural dry leaf, The manufacturing method of the dried mulberry leaf composition described in said (8).

In addition, the present invention is summarized as a method of using as a food material, a cosmetic material, or a pharmaceutical material of the following (10).
(10) The microwave-dried or ripened dry leaf itself obtained by the method according to any one of the above (1) to (7), or the dried mulberry leaf composition obtained by the method according to the above (8) or (9) A method of using the extract obtained by itself, or the microwave dried or the matured dried leaf or the dried persimmon leaf composition extracted with water or a solvent as a food material, a cosmetic material or a pharmaceutical material.

Moreover, this invention makes it the summary the hair-dyeing method of the following (11).
(11) Microwave-dried or ripened dry leaf obtained by the method according to any of the above (1) to (7), or dry mulberry leaf composition obtained by the method according to the above (8) or (9) 2 to 20 times the amount of water is added to the product to form a paste, which is applied to the hair and then the hair is washed.

Moreover, this invention makes it the summary the dyeing | staining method of the following (12).
(12) Microwave-dried or ripened dry leaf obtained by the method according to any one of the above (1) to (7) or dry mulberry leaf composition obtained by the method according to the above (8) or (9) Water is added 5 to 50 times to the material, and the dye is extracted into water, and then a cloth is placed in a solution obtained by filtering off mulberry leaves, followed by dyeing.

The present invention also provides a method of preparing a precipitate for use in medicine, cosmetics, soap, dyeing, or functional food according to the following (13).
(13) Microwave-dried or ripened dry leaf obtained by the method according to any of the above (1) to (7), or dry mulberry leaf composition obtained by the method according to the above (8) or (9) Lime is added to an aqueous solution in which a substance is suspended in water, and air oxidation is performed. A method for preparing a precipitate for medical use, cosmetic, soap, dyeing, or functional food.

In addition, the present invention is summarized as the following method (14) or (15) for a method for preparing a cosmetic, cosmetic, soap, dyeing, or functional food-grade amber pigment according to (14) or (15).
(14) Microwave-dried or ripened dry leaf obtained by the method according to any of the above (1) to (7), or dry mulberry leaf composition obtained by the method according to the above (8) or (9) A method of preparing an eyebrow pigment for pharmaceuticals, cosmetics, soaps, dyes, or functional foods, which comprises adding proteins and / or sugars to an aqueous solution obtained by suspending a substance in water and oxidizing the air.
(15) The pharmaceutical or cosmetic product according to the above (14), which further comprises the step of coating the pharmaceutical, cosmetic, soap, dyeing, or functional food-grade chewing pigment with an enteric substance. A process for the preparation of an eyebrow pigment for soap, dyeing or functional food.

Moreover, this invention makes it a summary the microwave irradiation apparatus of the following (16) and (17).
(16) A heating pot in which the object to be irradiated is stored,
A waveguide connected to the heating kettle,
A temperature sensor that measures the temperature of the object to be irradiated;
Microwave oscillator,
A controller comprising a storage device storing a control program for controlling the microwave oscillator based on a signal from the temperature sensor;
A microwave irradiation apparatus characterized in that the control program performs control for executing the microwave drying or the ripening drying method of ginger leaf according to any one of the above (1) to (7).
Agitators or a rotating shelf can be attached and removed inside the kettle, mulberry leaves are put directly into the kettle, microwave vacuum drying is carried out, the water content becomes 50% or less, it is replaced with a shelf or basket, water is put in the lower part, microwave It is desirable to dry under reduced pressure.
(17) The microwave irradiation apparatus according to (16), further including an external cooling mechanism.

It is a graph showing the measurement results of the relationship between indigo concentration / isatin concentration contained in low temperature microwave ripened dry leaves and natural dry leaves. The horizontal axis is the number of the experimental examples of Examples 1 and 2, and the vertical axis is the indigo concentration / isatin concentration. It is a block diagram of the microwave heating device which concerns on this invention.

  The persimmon, which is also called Tade persimmon, is an annual plant of the genus Inode, which is hydroponic or field grown. Persimmon leaves contain indican with glucose, and when water is not supplied to the leaves, indican degradation enzymes work and dissolve as indoxyl. This indoxyl is oxidized to be indigo. Depending on the conditions, indirubin (red) etc. are by-produced. When indoxyl is gently oxidized by exposure to air, two molecules of indoxyl are oxidatively bound and converted to indigo (blue). On the other hand, indirubin is an isomer of indigo, and when indoxyl is monomolecularly oxidized to form isatin, it combines with unoxidized indoxyl to form indirubin. In general, alkaline conditions at a pH of 10 to 12 and high temperatures are preferable as the conditions for generating a large amount of indirubin from indoxyl. Purple is a mixture of this indigo and indirubin, not a single purple pigment. Whether it becomes reddish or bluish purple depends on whether indoxyl or bi-directional oxidation is more likely to occur.

  The two types of dry mulberry leaves described in Patent Document 1 are those that cause enzymes in the dry mulberry leaf powder having an enzyme activity to act on the dry mulberry leaf powder in which the indican is trapped by quickly inactivating the enzyme. . Among the enzymes present in mulberry leaves, the activity of an indican degrading enzyme that degrades indican to form indoxyl is important for dyeing. The natural drying method of drying at room temperature or the low temperature drying method with a constant temperature dryer is used as the drying method of mulberry leaves having enzyme activity at 50 ° C. or less, but it takes time and the enzyme activity is measured. The activity of the indican degradation enzyme of dried mulberry leaves obtained by the method was low.

In the present invention, while the action of the indican degrading enzyme is controlled while being irradiated with microwaves, rapid drying is carried out at a low temperature to rapidly dry in one step the dried mulberry leaves containing the indican and the active enzyme.
The cut mulberry leaves are kept at a low temperature, then placed in a microwave vacuum distillation apparatus, and rapidly dried under a high vacuum of 5 kPa or less. In addition, in order to control the function of the enzyme, after being immersed in 1 to 5% glucose, sugar, rice bran, hypochlorous acid aqueous solution for several minutes, and rapidly drying at a temperature of 5 kPa or less and 30 ° C. or less Control the decomposition of indican and prepare dried mulberry leaves containing indican and active enzymes.

  Further, ginger leaf and microwave-heated blanched leaf are mixed at a ratio of 1: 5 to 1:10 and rapidly dried at 5 kPa and 30 ° C. or less to produce a dried mulberry leaf containing a high indican concentration and containing an active enzyme.

  The microwave drying or ripening drying method of ginger leaves according to the present invention is performed by irradiating the ginger leaves with microwave while controlling the temperature to 30 to 50 ° C., preferably 40 ° C. or less to activate the enzyme and to activate the enzyme reaction. It is a method of promoting and ripening mulberry leaves and then drying at a temperature of 50 ° C. or less. Enzymes to be activated include not only indican degradation enzymes, but also enzymes that synthesize tryptanthrin and isatin, which are useful components contained in mulberry leaves. Although extracting triptanthrin from mulberry leaves or precipitated mulberry leaves is disclosed in Patent Document 2, the microwave ripening dry mulberry leaves of the present invention are most suitable as raw materials for such extraction methods.

The low-temperature microwave ripening drying is performed by microwave irradiation for 1 to 60 minutes while controlling the temperature of ginger leaf to 30 to 50 ° C. to activate the indican degrading enzyme in ginger leaf to activate the enzyme reaction Promote to mature mulberry leaves. Since the enzyme in mulberry leaves becomes active at 30 to 40 ° C., and the activity drops when it exceeds 50 ° C., the temperature is preferably 40 ° C. or less, preferably 35 ° C. to 40 ° C.
In addition, it is desirable that the microwave irradiation be aged while being intermittently irradiated, rather than continuous irradiation. The temperature of ginger leaf is measured with a fiber optic thermometer, and it is measured by moving air using a microwave irradiator having a plurality of sensors capable of measuring the temperature of the irradiated object described in Patent Document 4. .

  During microwave irradiation aging, the weight of mulberry leaves hardly changes. The microwave irradiation is performed under atmospheric pressure or slightly under reduced pressure. Under slight pressure reduction, there is an advantage that the air flow is secured and the heating is uniform. When microwave heating is performed at a low temperature, the aging process is performed under low temperature and uniform heating while suppressing the microwave output and the heating time (reducing the duty ratio) to a low level. In addition, the aging treatment is not performed under reduced pressure, but is performed near atmospheric pressure where a large amount of oxygen is present. The formation of indigo by oxidation of the formed indoxyl requires oxygen. Conversely, ripening dried in leaf or in an inert gas atmosphere can also produce ripened dry mulberry leaves rich in indirubin.

  Furthermore, it is preferable that the contact efficiency between the enzyme and the substrate (indican) is increased by mincing ginger leaves and increasing the area of the leaves before microwave irradiation, and the enzyme reaction is activated. When ginger leaf is minced, it is preferable to add water of about 10% of ginger leaf weight to perform microwave irradiation while more efficiently contacting the enzyme with the indican.

  After ripening by microwave irradiation, mulberry leaves containing the activated enzyme are quickly dried by microwave vacuum drying at a temperature of 50 ° C. or less to maintain enzyme activity. It is desirable that the enzyme be rapidly dried by microwave vacuum drying, as the enzyme ceases activity when it is low in water and is trapped active. Microwave vacuum drying is performed until the weight of the leaves is reduced to about 60%. After microwave aging, constant temperature drying at 40 ° C. or lower or natural drying may be used, but the enzyme activity is slightly reduced.

  After microwave ripening and drying under reduced pressure, the dried mulberry leaves are completely dried until the weight loss of the dried mulberry leaves disappear, the water is removed, and the activity of the enzyme is stopped and powdered. As a drying method, for example, natural drying, microwave vacuum drying at 40 ° C., isothermal drying at 40 ° C. can be applied.

  When using mulberry leaves produced by microwave drying or ripening drying for dyeing hair, make a dry leaf powder that simultaneously holds indican and enzymes, and use it to make a paste by adding 2 to 10 times water. After the indoxyl is generated, it is applied to the hair, and after 5 to 15 minutes, it is shampooed. When used for dyeing, 5 to 6 times water is added and the dye is well extracted by extraction with water, and then the mulberry leaves are separated by filtration to obtain a dyeing solution, and a cloth is added for dyeing. If necessary, replace the dry leaf powder that simultaneously holds indican and enzyme with two types of dry mulberry leaf powder: ripened dry mulberry leaf powder, or dry mulberry leaf powder that inactivates the enzyme with any of them and indican is trapped. You can also.

When it is used for precipitation, the dried mulberry leaf containing indigo and the enzyme is suspended in water, and the indoxyl is dissolved in an aqueous solution in which the indoxyl is eluted, or the matured dried mulberry leaf powder and enzyme inactivated in functional substance are inactivated. Lime is added to an aqueous solution obtained by suspending two types of dry mulberry powder containing dried indica powder in water and suspended in water to form an indigo by air oxidation, leaving it as it is to precipitate indigo The supernatant is removed to prepare an amber precipitate. Not only is it used as it is or dried and dyed for dyeing, but it contains a large amount of triptanthrin having an antibacterial activity and an antiallergic activity, and a neuroactive substance isatin as a blue coloring material, so it is possible to eat as it is. It is possible to use as a blue functional food or as a medicine as a soap, cosmetics and antibacterial, antiallergic, neuroactive substance. The same treatment in a low oxygen or inert gas atmosphere also enables preparation of a precipitate containing a large amount of indirubin.
Furthermore, the microwave-ripened dried mulberry leaf or extract is not blue but contains a high concentration of triptanthrin having an antibacterial activity and an antiallergic activity and the neuroactive substance isatin, so that the highly functional dried mulberry leaf or its The extract can be used as a functional food material, a cosmetic material and a pharmaceutical material as a neuroactive substance effective for antibacterial, antiallergic or Parkinson's disease and the like.

  The functional food of the present invention is suitable for use in the fields of health food and preventive medicine that prevent specific diseases and the like. In health foods that prevent specific diseases, vitamins, carbohydrates, pigments, flavors, etc. that are usually added to food may be appropriately blended as an optional ingredient, in addition to dried mulberry leaf which is an essential ingredient or an extract thereof it can. The food can be eaten in any form, liquid or solid. It can be eaten as a soft capsule encapsulated by gelatin or the like. The capsule is made of, for example, a gelatin film prepared by adding water to a raw material gelatin to dissolve, and adding a plasticizer (glycerin, D-sorbitol, etc.) thereto.

In the pharmaceuticals and medicaments of the present invention, dry mulberry powder or extract can be used alone as a preparation, or it can be processed into a pharmaceutical composition to which a pharmaceutically usable carrier or diluent is added. Such formulations or pharmaceutical compositions can be administered by oral or parenteral routes. For example, solid or fluid (gel and liquid) formulations or pharmaceutical compositions for oral administration take the form of tablets, capsules, tablets, pills, powders, granules or gel preparations. The exact dose of the formulation or pharmaceutical composition will depend on the intended use and time of treatment, and so will be the amount deemed appropriate by the attending physician or veterinarian. The dose and administration dose can be appropriately adjusted depending on the form of preparation. As an oral solid preparation such as a tablet, an oral liquid preparation, etc., the daily dose may be taken once or several times. In addition, for example, in the form of a formulation that exerts a local action while exerting a systemic action by internal use, such as syrup, troche, chewable tablet, etc., 1/2 to 1/10 of the daily dose is formulated as a single dose The total dose may not be less than the daily dose.
On the contrary, if it does not become an unreasonable dose from the form of preparation, it may be blended as one dose equivalent to the daily dose. In preparation of the formulation, commonly used fillers, fillers, binders, disintegrants, surfactants, lubricants, coatings, sustained release agents, etc., diluents and excipients can be used. . In addition, if necessary, solubilizers, buffers, preservatives, solubilizers, isotonic agents, emulsifiers, suspending agents, dispersing agents, thickeners, gelling agents, curing agents, absorbents, A pressure-sensitive adhesive, an elastic agent, a plasticizer, an adsorbent, a fragrance, a coloring agent, a flavoring agent, an antioxidant, a moisturizing agent, a light shielding agent, a brightener, an antistatic agent and the like can be used.

  The skin external preparation utilizing anti-allergic action and antifungal action of triptanthrin abundantly contained in dried mulberry leaves of the present invention, that is, a remedy, an external preparation for skin, a cosmetic preparation, etc. An external preparation for skin having a preventive effect can be provided. The external preparation for skin of the present invention contains a dry leaf or extract as an essential component, and in addition to the components generally used for external preparations for skin such as cosmetics and medicines, for example, aqueous components, oil components, powder components, alcohols, Moisturizers, thickeners, UV absorbers, skin lightening agents, preservatives, antioxidants, surfactants, perfumes, coloring agents, various skin nutrients and the like can be appropriately blended. Other sequestering agents such as disodium edetate, trisodium edetate, sodium citrate, sodium polyphosphate, sodium metaphosphate, gluconic acid, caffeine, tannin, verabamil, licorice extract, grubricin, heat of culin fruit Water extracts, various herbal medicines, drugs such as tocopherol acetate, glycyrrhizinic acid, tranexamic acid and derivatives thereof or salts thereof, vitamin C, magnesium ascorbate phosphate, curcoside ascorbic acid, arbutin, kojic acid, D-glucose, D-fructose Also, saccharides such as trehalose can be appropriately blended. The external preparation for skin of the present invention may be, for example, an ointment, a cream, an emulsion, a lotion, a pack, a bath preparation, etc., as long as it is used for conventional external preparations for skin.

  In the case of using as a pigment, a filtrate obtained by suspending dried indica powder containing indican and enzymes in water and then filtering, or a mixed solution obtained by filtering the water extract of each dried indica powder By adding protein and / or sugar and stirring well, it is possible to produce indigo by air oxidation, to adsorb the produced indigo to protein and / or sugar, or to aggregate indigo. After that, it is filtered and dried to prepare an amber pigment. This cocoon pigment is rich not only as a blue coloring agent but also with antibacterial activity, antiallergic activity, triptanthrin and the neuroactive substance isatin, so it can be eaten as it is as a blue functional food to be eaten as it is or It is possible to make soaps, cosmetics and medicines as antibacterial, antiallergic and neuroactive substances. The same treatment under a low oxygen or inert gas atmosphere also makes it possible to prepare indylbin-rich amber pigments.

In particular, when used as a pharmaceutical, it is effective to formulate the amber pigment by adding the step of coating the amber pigment with an enteric substance, since the amber pigment can be delivered as it is to the intestine, and this is effective.
Examples of enteric substances include enteric proteins such as Kobayashi Tuein (Kobayashi Fragrance Co., Ltd.), cellulose derivatives such as cellulose acetate phthalate and carboxymethyl ethyl cellulose, methacrylic acid / ethyl acrylate copolymer, polyvinyl acetate phthalate Polymers such as polyvinyl acetate phthalate and hypromellose phthalate can be used.

  As a protein used for preparation of an amber pigment, indigo can be adsorbed if it is a hydrophobic protein, and for example, zein of corn protein, gluten of wheat protein, casein derived from milk, lactoferrin, etc. are used. When the amount of protein to be added is too large, the viscosity becomes high, and the uniform deposition of indigo is inhibited, and when it is too small, the amount of indigo not adsorbed to the protein is increased.

Both hydrophobic and water-soluble sugars can be used as sugars used for the preparation of amber pigments.
Although hydrophobic sugars can adsorb indigo, β-cyclodextrin is easily accessible and convenient. When the amount of hydrophobic sugar to be added is too large, the viscosity becomes high, and the uniform deposition of indigo is inhibited, and when it is too small, the amount of indigo which is not adsorbed to protein increases.

  Instead of being unable to adsorb indigo, water soluble sugars can be added to the indican solution to precipitate and aggregate indigo produced by the enzymatic action. For example, when glucose, sucrose, α-cyclodextrin and the like are added to the indican solution, the water-soluble sugar acts as a flocculant, and the generated indigo precipitates. Since this enzyme is stable even at high sugar concentrations, the indigo generation reaction proceeds even at sugar concentrations of 0.5% to 20%, but if the amount of sugar added is too high, the viscosity increases, so 1 to 5% It is good to add sugar so that it may become sugar concentration.

  In addition, microwave-ripened dried mulberry leaves or extracts extracted with water and / or solvent do not have a blue color, but contain high concentrations of tryptanthrin having an antibacterial activity and an antiallergic activity, and a neuroactive substance isatin. There is. Therefore, the highly functional dry mulberry leaf or its extract can be used as a functional food material, a cosmetic material and a pharmaceutical material (raw material) as a neuroactive substance effective for antibacterial, antiallergic or Parkinson's disease and the like.

  The use of dried mulberry leaves or extracts extracted with water and / or solvent for food and drink, cosmetics and pharmaceuticals is all known use, and there are many functional ingredients in microwave ripening dried mulberry leaves The usual usage is the same except for consideration. In the case of pharmaceuticals, they can be orally administered as capsules, powders, tablets and the like, and the dosage varies depending on the degree of symptoms, body weight, age, sex, etc. desirable. The compounding amount in the pharmaceutical is not particularly limited, but the mulberry leaves of the present invention are used as a raw material of traditional Chinese medicine, and are highly safe.

  The functional food of the present invention is suitable for use in the fields of health food and preventive medicine that prevent specific diseases and the like. In health foods that prevent specific diseases, vitamins, carbohydrates, pigments, flavors, etc. that are usually added to food may be appropriately blended as an optional ingredient, in addition to dried mulberry leaf which is an essential ingredient or an extract thereof it can. The food can be eaten in any form, liquid or solid. It can be eaten as a soft capsule encapsulated by gelatin or the like.

  The pharmaceutical composition of the present invention includes the usual usage mode known prior to the application, and a dry mulberry powder or extract can be used alone as a formulation, and a pharmaceutical composition containing a pharmaceutically usable carrier or diluent What was processed into a thing can also be used. Such formulations or pharmaceutical compositions can be administered by oral or parenteral routes. The exact dose of the formulation or pharmaceutical composition will depend on the intended use and time of treatment, and so will be the amount deemed appropriate by the attending physician or veterinarian. The dose and administration dose can be appropriately adjusted depending on the form of preparation.

  The skin external preparation which utilizes the antiallergic action and antifungal action of triptanthrin abundantly contained in the dried mulberry leaves of the present invention, that is, a therapeutic agent, a skin external preparation, a cosmetic and the like are known. It is possible to provide an external preparation for skin having an improving and preventing effect on rough and rough skin. The external preparation for skin of the present invention contains a dry leaf or extract as an essential component, and in addition to the components generally used for external preparations for skin such as cosmetics and medicines, for example, aqueous components, oil components, powder components, alcohols, Moisturizers, thickeners, UV absorbers, skin lightening agents, preservatives, antioxidants, surfactants, perfumes, coloring agents, various skin nutrients and the like can be appropriately blended. The external preparation for skin of the present invention may be, for example, an ointment, a cream, an emulsion, a lotion, a pack, a bath preparation, etc., as long as it is used for conventional external preparations for skin.

FIG. 2 is a block diagram of a microwave heating apparatus according to the present invention. This device has the same hardware configuration as the device described in Patent Document 3, and includes a heating pot including a heating container and a lid of the heating container. The heating container and the lid each have a flange and are fixed by narrowing the opposing flanges. The heating kettle has, for example, a volume of several liters to several hundred liters (the minimum volume is the amount of liquid that hides the central fixing knob of the stirring blade, and the maximum volume is 2/3 of the volume of the kettle if the liquid level rise during stirring is taken into account). In some cases, a plurality of heating pots may be connected and used. During drying, extraction and blanching, the pressure in the heating kettle is reduced in order to increase the vaporization efficiency.
The heating container is connected to a pipe provided with a drainage valve and a drive unit. The drive device is, for example, a motor, and rotates the stirring blade via the connection shaft.

  The lid is connected to a pipe provided with a waveguide and an atmosphere release valve. The atmosphere release valve functions as a pressure relief valve (vent) but is not an essential component.

The temperature sensor is a contact type optical fiber temperature sensor that measures the temperature of the contents of the container. A protective tube made of alumina or glass is covered on the tip of the temperature sensor of the optical fiber type temperature sensor, and the protective tube is inserted into the container. The fiber optic temperature sensor is connected to the light detector, and the output of the microwave oscillator is controlled based on the temperature measured by the light detector.
A radiant temperature sensor may be provided instead of the illustrated optical fiber temperature sensor, or together with the optical fiber temperature sensor. The radiation type temperature sensor is, for example, a noncontact temperature sensor that measures the intensity of infrared light or visible light.

  In the opening of the lid to which the waveguide is connected, it is preferable to provide an irradiation window (not shown) made of a microwave transmitting material that does not absorb microwaves. The irradiation window can be made of, for example, quartz, ceramics, Teflon (registered trademark) or the like. The connection position of the waveguide is not limited to the illustrated mode of space irradiation, and may be in-liquid irradiation. In addition, a plurality of waveguides may be provided, and spatial irradiation and in-liquid irradiation may be combined.

The end of the waveguide opposite to the lid is connected to a microwave oscillator. The microwave oscillator is connected to the control device by a signal line, and a microwave source (for example, a magnetron or a semiconductor oscillator) which emits a microwave based on a control signal (for example, duty control or PWM control) from the control device. Have. The control device includes an arithmetic device, and a storage device storing a control program for executing the method for producing microwave-ripened dried leaves according to the present invention based on a signal from a temperature sensor.
Aging should be performed by low power microwave (for example, continuous irradiation equivalent to 10 to 50 W for 1 L container, equivalent to continuous irradiation for 1 to 5 kW for 100 L container). Enables stable transmission with low output. When the microwave source is a magnetron, stable control at low temperature is possible by performing duty or PWM control. For example, if the maximum output of a 1.5 kW magnetron is limited to 15% and the duty ratio is output at 20%, the microwave output corresponds to 45 W during continuous irradiation (45 W using a 1.5 kW magnetron It is not possible to stably irradiate continuously.)

  The details of the present invention will be described below based on examples, but the present invention is not limited at all by these examples.

  The enzyme activity of the indican degradation enzyme contained in the dried mulberry leaf powder and the concentration of each staining component and the like are measured using the following measurement method and measurement kit.

[Enzyme activity measurement]
The β-glucosidase activity (indicane degrading enzyme activity) of the dried leaf extract is measured according to the following procedure. The measured value was determined as the value of the result obtained by averaging three times (n = 3).
(1) 40 ml of ion-purified water is added to 0.5 g of dried leaf powder, and the mixture is stirred at room temperature for 3 hours or more to obtain a mulberry leaf extract.

(2) Ion-purified water is added to 75.31 mg of p-nitrophenyl β-D-glucopyranoside (β-NPG) to make it 10 ml to prepare a 25 mM β-NPG solution.
(3) Dissolve 8 μl of 25 mM β-NPG substrate aqueous solution in 200 μl of buffer solution to prepare a substrate reaction solution.

(4) 20 μl of the measurement sample is injected into the well, and 200 μl of the substrate reaction solution is added. As a positive control sample, 200 μl of a standard solution consisting of tartrazine (corresponding to 250 U / L) is added to 20 μl of ion-purified water. For negative control samples, inject 220 μl of ion-purified water into the wells.

(5) Incubate the samples and reagents to be added at 37 ° C, load each sample into the wells (37 ° C), and then use the microplate reader to measure the absorbance (405 nm) after 0 and 20 minutes. taking measurement.

(6) The value obtained by subtracting the OD after 0 min from the OD after 20 min is divided by the OD of the positive control sample minus the OD of the negative control sample and multiplied by 250 (U / L). It becomes an enzyme activity value (U / L). The enzyme activity value (U / kg) is calculated by multiplying the enzyme activity value (U / L) by 80.

[Quantification of staining components etc.]
The dye components contained in the dried leaves are extracted by adding 40 ml of DMSO to 0.5 g of dried leaf powder and stirring for 15 minutes at a MW output of 500 W at 60 ° C. for 15 minutes. The resulting extract is filtered through a syringe filter and quantified by HPLC analysis of indican, itisan, indigo, indirubin, triptatriline.

  For HPLC analysis, use an Inertsil ODS-3V column. As the eluent, acetonitrile aqueous solution is flowed at 40 ° C. and a flow rate of 1.0 ml / min. The gradient program of the eluent is 15% (0 minutes); 85% (15 minutes); 85% (20 minutes). The measurement wavelength is 215 to 230 nm in indican measurement, and 290 to 310 nm in isatin, indigo, indirubin, and triptanthrin measurement.

  The variety "Senbon", which is a cultivar of Tade mushroom that had been hydroponically cultivated, was harvested and the stems of mulberry leaves were taken and then drained well for dehydration. The ginger leaf was (1) dried in the room as it was for several days (naturally dried leaf), (2) placed in a constant temperature drier and dried at 40 ° C. for 1 to 2 days (constant temperature dried leaf), (3) FIG. It is put in the microwave irradiation device (made by Shikoku Measurement Industry Co., Ltd.) capable of mass treatment with stirring function described in (Patent Document 3), and it is aged by irradiating the microwave under reduced pressure of 0.09 MPa for 30 minutes at 40 ° C The leaf weight was reduced by about 60% by microwave vacuum drying, and then placed in a constant temperature drier and dried at 40 ° C. (microwave ripened dry leaf).

  These three types of dried leaves were each crushed with a pin mill, 40 ml of ion-purified water was added to 0.5 g of powdered dried leaf powder, and stirred at room temperature for 3 hours or more to obtain an extract of mulberry leaves, enzymes in the extract Activity was measured. In addition, DMSO was added to each of a fixed amount of three types of dry powders, each was dissolved by a microwave method, and the concentration of triptanthrin contained in each dry leaf was analyzed by HPLC. The measurement results of the enzyme activity (U / kg) and the concentration of triptanthrin (ppm) in the dry mulberry leaf powder are shown in Table 1.

  The indican degradation enzyme activity of microwave ripened dry leaves was 14 times higher than that of natural dry leaves, and the triptanthrin concentration was also 10 times higher than that of natural dry leaves and isothermal dry leaves.

  It was found that the enzyme activity and tryptanthrin concentration of microwave-ripened dry leaves were significantly increased as compared to those of natural dry leaves and isothermal dry leaves. Next, how the enzyme activity, tryptanthrin concentration, and further the indican, isatin, indigo and indirubin concentration change depending on the condition of microwave ripening and drying and the microwave irradiation equipment used to damage the ginger leaf or conditions of microwave ripening and drying It experimented about.

  After harvesting the stems of the harvested mulberry leaves, it was drained well for dehydration. The control was room temperature drying (comparative example 1) with only natural drying.

First, using a cavity type device without a stirring function (SMW 107, maximum output 1.5 kw) as a microwave irradiation device, a glass container with a capacity of 1 to 2 liters is placed in the cavity, and about 50 g of ginger leaf And microwaved with some water. The aging time by microwave irradiation at a temperature of 40 ° C. and the heating time by microwave reduced-pressure drying at 40-45 ° C. were changed. Drying after heating was performed by constant temperature drying at 40 ° C. (Experimental Examples 1 to 6).
One thousand varieties of hydroponic mulberry leaves were harvested from three different locations of the hydroponic location. (Water culture 1 to 3)
EXPERIMENTAL EXAMPLE 1 Mulberry leaves in water culture 1, ripening 15 minutes, heating 20 minutes Experimental example 2 Mulberry leaves in water culture 1, ripening 30 minutes, heating 20 minutes Experimental example 3 Mulberry leaves in water culture 2, ripening 30 minutes, heating none Experimental example 4 Mulberry leaves in water culture 2, aging 30 minutes, heating 20 minutes Experimental example 5 Mulberry leaves in water culture 3, ripening 60 minutes, heating 10 minutes Experimental example 6 Mulberry leaves in water culture 3, ripening 30 minutes, heating 7 minutes Comparative example 1 water culture 1 mulberry leaves room temperature drying

  Next, a microwave irradiation apparatus (manufactured by Shikoku Measuring Industry Co., Ltd.) capable of performing a large amount of processing with a stirring function described in FIG. 2 (Patent Document 3) was used. Microwave can be irradiated directly into the kettle with a maximum capacity of 160 l, and 4-5 kg of ginger leaves can be microwave-processed in one treatment, and the maximum output is 18 kW.

  After removing the stem of the cut ginger leaf and draining it, put 2-3 kg into the monkey and set it in multiple stages, aging it by microwave irradiation at temperature of 36-40 ° C for 30 minutes while rotating slowly at 12 rpm The After ripening, microwave drying was carried out at 40-45 ° C. under a reduced pressure of 0.01 MPa, and then it was placed in a constant temperature drier and dried at 40 ° C. Experimental Examples 7 to 10 were subjected to microwave ripening and drying four times at different conditions under the same conditions.

  Comparative Example 2 is one obtained by microwave drying under reduced pressure of 0.01 MPa at 40 to 45 ° C. without aging, and then drying at 40 ° C. by placing in a constant temperature dryer.

  Experimental Example 11 is obtained by taking the stems of cut mulberry leaves, draining well for dehydration, mincing with a cutter, and then ripening and drying under the same conditions as Experimental Examples 7 to 10.

  The enzyme activity, tryptanthrin, indican, isatin, indigo and indirubin concentrations of dried mulberry leaves of Experimental Examples 1 to 11 and Comparative Examples 1 and 2 are as shown in Table 2 below.

  In Experimental Examples 1 to 10, the indican degradation enzyme activity is 1.3 times or more higher than in Comparative Examples 1 and 2, and the enzyme activity is remarkable particularly when using a microwave irradiation apparatus capable of treating a large amount with a stirring function. Increased. The indican degrading enzyme activity is as high as 1389 to 13851 (U / kg) as compared with 1040 (U / kg) of room temperature drying, and is 1.3 to 13 times higher than that. In addition, since the activities of enzymes that synthesize tryptanthrin and isatin were also enhanced, in experimental examples 7 to 10, the tryptanthrin concentration was 376 to 2124 (ppm) compared to 245 (ppm) of comparative example 2 without the ripening step. It is 1.5 times to 9 times higher.

Similarly, the isatin concentration also increases significantly in all of Experimental Examples 1-11. Compared to 56 (ppm) of Comparative Example 1, it is as high as 283 to 3688 (ppm) and 5 to 66 times as high. As a result, the ratio of indigo and isatin, which is produced by oxidation of indoxyl in which the indican is enzymatically degraded, is also changed, and the indigo concentration / isatin concentration is 112 in the naturally dried leaves of Comparative Example 1 In the experimental examples 1 to 11, all are 40 or less. FIG. 1 shows the numbers of the experimental examples on the horizontal axis, with the indigo concentration / itisan concentration on the vertical axis. Comparative Example 1 was plotted as room temperature drying.
In addition, it was confirmed that the enzyme activity is further enhanced when physical properties such as mincing are applied to ginger leaves to damage the mulberry leaves and then ripening as in Experimental Example 11.

As a ginger leaf, the variety "Kogami flour" of open field cultivation was used. The cut mulberry leaves were washed well, the stem was taken and drained well for dehydration. In the same manner as in Example 2, 2.3 kg of mulberry leaves were placed in a monkey and set in multiple stages, and aged by microwave irradiation at a temperature of 36 to 40 ° C. for 30 minutes while slowly rotating at 12 rpm. After ripening, microwave drying was carried out at 40-45 ° C. under a reduced pressure of 0.01 MPa, and then it was placed in a constant temperature drier and dried at 40 ° C. As a control, it was microwave-reduced under reduced pressure of 0.01 MPa at 40-45 ° C. without aging, and then placed in a constant temperature dryer and dried at 40 ° C.
The enzyme activity in the dried mulberry leaf powder aged by microwave irradiation was higher than that of the control, and the triptanthrin concentration was also high.

  Hydroponics "Senmoto" as fresh leaves was rapidly dried at 30 ° C. or less at 5 ° C. or less using a microwave reduced-pressure drying apparatus and without pretreatment of mulberry leaves. In experiment a, the collected product was transported at room temperature and was subjected to microwave vacuum drying as it was. In Experiment b, after collecting mulberry leaves, ice was placed on top, transported and dried. In experiment c, microwaves were irradiated at atmospheric pressure and heat blanched at 85 ° C. for 5 minutes. In Experiment d, 1/5 amount of fresh leaves were added to blanched leaves after blanched at 85 ° C. for 5 minutes under microwave pressure and heated for 5 minutes, and rapidly dried at 5 ° C. and 30 ° C. . In any case, after 60 to 70% of the water content is recovered by microwave reduced pressure drying, constant temperature drying is performed at 40 ° C. The analysis results of indican etc. are shown in Table 3.

  In Experiment a, after collecting mulberry leaves, rapid drying was carried out under conditions of 5 kPa or less at 30 ° C. without pretreatment, but the indican was almost completely decomposed and could not be detected. After the mulberry leaves of Experiment b were collected, they were transported in a cold box containing ice and immediately removed from the cold box, and microwave distillation drying was performed under the conditions of 5 kPa and 30 ° C. Although the concentration of indican decreased considerably, it remained about 1/5. The indirubin concentration was considerably higher. Experiment c is a microwave blanching process. That is, after irradiating microwaves under atmospheric pressure and treating at 85 ° C. for 5 minutes to inactivate the enzyme, the concentration of the component was analyzed. As a result, the indican concentration is high, and the amount of indigo produced is about 1/10. Met. In Experiment d, raw mulberry leaves were added to those obtained by blanching the mulberry leaves (85 ° C., 5 minutes), mixed, and then dried under reduced pressure at 5 kPa and 30 ° C. under microwaves. It was found that the indican almost remained, generated less indigo and hardly generated other components. In addition, as a result of processing the hair bundle by making this powder dry leaf into a paste form and processing a hair bundle, it was able to be dyed favorably.

After collecting the water culture cultivation mulberry leaves "Senjyo", after soaking the mulberry leaves in an aqueous solution of about 1% of glucose, sugar, sake lees, hypochlorous acid for about 10 minutes before microwave decompression drying, 5 kPa, 30 Rapid microwave vacuum distillation drying below ° C. The analysis results of indican etc. are shown in Table 4.

  Before microwave drying under reduced pressure, it was immersed in various aqueous solutions for the purpose of dulling the function of the enzyme, and after standing for about 10 minutes, it was rapidly dried at 5 kPa and 30 ° C. or less, as shown in Table 4. The indican remained at a significant concentration, and the treated mulberry leaves were suspended in water to treat the hair bundle. It was slightly thin, but I could dye. The indican concentration remained about 1/2 to 1/3 as compared with blanched leaves (enzyme inactivation).

An indican solution was prepared by adding 250 ml of water to 20 g of blanched mulberry powder, extracting by heating at 80 ° C. for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. The enzyme solution was prepared by adding 100 ml of water to 4 g of mature mulberry powder, stirring at room temperature for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. After centrifugation, the supernatant was filtered through a 1 μm membrane filter to mix the both. As a protein, 10 g of Kobayashi Twain (Kobayashi Fragrance Co., Ltd.) was added to the mixed solution and stirred at room temperature for half a day. The product was filtered and dried at room temperature.
The resulting product was dark amber and it was inferred that the silkworm pigment was bound to the protein.

An indican solution was prepared by adding 250 ml of water to 20 g of blanched mulberry powder, extracting by heating at 80 ° C. for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. The enzyme solution was prepared by adding 100 ml of water to 4 g of mature mulberry powder, stirring at room temperature for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. After centrifugation, the supernatant was filtered through a 1 μm membrane filter to mix the both. 10 g of β-cyclodextrin (Wako Pure Chemical Industries, Ltd.) as a sugar was added to the mixed solution and stirred at room temperature for half a day. The product was filtered and dried at room temperature.
The resulting product was dark amber and it was inferred that the amber pigment was attached to the sugar.

  An indican solution was prepared by adding 50 ml of water to 2 g of blanched mulberry powder, heating at 80 ° C. for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. The enzyme solution was prepared by adding 10 ml of water to 0.4 g of mature mulberry powder, stirring at room temperature for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. After centrifugation, the supernatant was filtered through a 1 μm membrane filter to mix the both. 1 g of glucose (Wako Pure Chemical Industries, Ltd.) as a water-soluble sugar was added to the mixed solution, stirred for half a day at room temperature, and allowed to stand. The aggregates were filtered and dried at room temperature.

  An indican solution was prepared by adding 250 ml of water to 20 g of blanched mulberry powder, extracting by heating at 80 ° C. for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. The enzyme solution was prepared by adding 100 ml of water to 4 g of mature mulberry powder, stirring at room temperature for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. After centrifugation, the supernatant was filtered through a 1 μm membrane filter to mix the both. As a protein, 10 g of Kobayashi Twain (Kobayashi Fragrance Co., Ltd.) and 10 g of glucose were added to the mixed solution and stirred at room temperature for half a day. The product was filtered and dried at room temperature. The resulting product was dark amber and it was inferred that the silkworm pigment was bound to the protein.

  By adding a water-soluble sugar, it is inferred not only that the indigo reacts on the protein surface but also that the aggregated more active ingredient is deposited on the protein (or sugar) surface.

An indican solution was prepared by adding 250 ml of water to 20 g of blanched mulberry powder, extracting by heating at 80 ° C. for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. The enzyme solution was prepared by adding 100 ml of water to 4 g of mature mulberry powder, stirring at room temperature for 30 minutes, and centrifuging at 8,000 rpm for 20 minutes. After centrifugation, the supernatant was filtered through a 1 μm membrane filter to mix the both. As a protein, 10 g of the above-mentioned Kobayashi Twain (Kobayashi Fragrance Co., Ltd.), 10 g of casein or 10 g of gluten were added to the mixed solution and stirred at room temperature for half a day. The product was filtered and dried at room temperature. The resulting products were all deep amber, and it was inferred that the silkworm pigment was bound to the protein.
In addition, it has been confirmed that changing the protein to be added changes the ratio of the soot component adsorbed to the protein. The analysis results are shown in Table 5.

  The present invention provides the added value that high-performance dried mulberry leaves and their powders can be produced by low-temperature microwave ripening and drying mulberry leaves, and mulberry leaf powder can be used for many useful applications.

  By irradiating the raw mulberry leaves with microwaves, it was possible to complete the microwave ripening drying method which can activate the enzymes in the mulberry leaves and accelerate and age the enzyme reaction to ripen the mulberry leaves. According to this method, ripening and drying can be carried out in a short time, and not only the activity of indican degradation enzyme can be enhanced, but it is also a main physiologically active substance of Tade sputum, and has antibacterial, antiallergic and antitumor activities. It was confirmed that the tryptanthrin and isatin contained at a high concentration of 1.5 to 66 times or more. The present invention provides a highly functional dry mulberry leaf powder that can be used as it is for functional foods, cosmetics, soaps and pharmaceuticals, and further, it is a dry mulberry leaf powder in which enzymes in mulberry leaves are inactivated. The composition mixed with it is expected to be effective against atopic dermatitis as well as a hair dye and a staining agent, as well as cosmetics such as soaps and creams to which it is added as a precipitation glaze or a haze pigment. Functional foods which are colored in blue and have a function as a herbal medicine can also be produced.

Further, when the matured dried mulberry leaves are extracted with alcohol or the like, a mulberry extract containing a large amount of high-performance components can be obtained and can be used in various fields.
Furthermore, due to the high triptanthrin content, the cloth stained with a precipitate becomes an effective cloth for atopic dermatitis, and also produces an effect of protecting the scalp when dyeing hair. When dry mulberry leaves having a high content of triptanthrin are used as a precipitate for chewing, cosmetics such as soaps and creams to which it is added have an effect on atopic dermatitis and thus the efficacy is enhanced.
In addition, since its isatin content is also high, it may be used as a neuroactive substance effective for Parkinson's disease and the like.

Claims (17)

  In the microwave drying or ripening drying method of ginger leaf, the activity of the enzyme in ginger leaf is adjusted by microwave irradiation, and the functional substance mass in the dried mulberry leaf is compared with a normal low temperature dry mulberry leaf or microwave reduced pressure dried mulberry leaf A method characterized by maintaining or increasing high.   The regulation of the activity of the enzyme in ginger leaves is to control the enzyme activity in ginger leaves, and the ginger leaves are irradiated with microwave under a vacuum pressure of 5 kPa or less and a temperature of 30 ° C. or less to make the indican content The method for microwave drying or ripening drying of ginger leaves according to claim 1, wherein dried mulberry leaves containing an active enzyme while being kept high are produced.   The regulation of the activity of enzymes in ginger leaves is to control the action of indican degradation enzymes in ginger leaves, and it is carried out by using mulberry leaves cooled after addition of ice and cooling to 30 ° C. after harvesting. The microwave drying or the ripening drying method of the ginger leaf of Claim 1 or 2.   The regulation of the activity of enzymes in ginger leaves is to control the action of indican degrading enzymes in ginger leaves, and after cutting, they are immersed in an aqueous solution containing glucose, sugar or sake lees for 2 to 30 minutes The method for microwave drying or ripening drying of ginger leaves according to claim 1 or 2, which is carried out by using mulberry leaves.   The regulation of the activity of the enzyme in the ginger leaf is to activate the enzyme in the mulberry leaf and promote the enzyme reaction, and the microwave is intermittently irradiated for a predetermined time while controlling the ginger leaf to 30 to 40 ° C. 2. Activate the enzyme in mulberry leaves and accelerate the enzyme reaction, and then dry under reduced pressure at a temperature of 10 kPa or less and 40 ° C. or less under microwave pressure to produce mature dried mulberry leaves with increased functional substance mass. Method of microwave drying or ripening drying of ginger leaf as described.   The microwave drying or ripening drying method of the ginger leaf of Claim 5 whose said predetermined time is 5 to 30 minutes.   The method for microwave drying or ripening drying of ginger leaves according to claim 5 or 6, wherein the ginger leaves are minced ginger leaves.   The persimmon leaf is heated under atmospheric pressure at 70 ° C. or higher for 1 to 30 minutes to inactivate the enzyme, and then decompressed and cooled to room temperature to obtain a persimmon leaf with the enzyme inactivated. The method according to any one of claims 5 to 7 is applied by adding 5 to 1/10 ginger leaves and drying the enzyme in the matured dried mulberry leaves and mulberry leaves in which the functional substance mass is increased is inactivated. Process for producing a dry mulberry leaf composition comprising a mixture of mulberry leaves.   The matured dry mulberry leaf having an increased functional substance mass is higher in any one or more of the group consisting of indican degradation enzyme activity, isatin content, and tryptanthrin content compared to natural dry leaf. The manufacturing method of the dry mulberry leaf composition described in 4 ..   A microwave dried or matured dried leaf itself obtained by the method according to any one of claims 1 to 7, or a dried mulberry leaf composition itself obtained by the method of claim 8 or 9, or the microwave dried or A method of using mature dried leaves or an extract obtained by extracting the dried mulberry leaves composition with water, as a food material, a cosmetic material or a pharmaceutical material.   A microwave dried or ripened dry leaf obtained by the method according to any one of claims 1 to 7 or a dry mulberry leaf composition obtained by the method according to claim 8 or 9, wherein To make a paste, apply it to the hair, and then wash the hair.   A microwave dried or ripened dry leaf obtained by the method according to any one of claims 1 to 7, or a dry mulberry leaf composition obtained by the method according to claim 8 or 9, 5 to 50 times the amount of water The dye is added to the well, and after extracting the pigment in water, the cloth is put in a solution obtained by filtering off mulberry leaves, and the dye is stained.   A microwave-dried or ripened dried leaf obtained by the method according to any one of claims 1 to 7 or an aqueous solution obtained by suspending a dried mulberry leaf composition obtained by the method according to claim 8 or 9 in water The method for preparing a precipitate for pharmaceuticals, cosmetics, soaps, dyes, or functional foods, which comprises adding lime and causing air oxidation.   A microwave-dried or ripened dried leaf obtained by the method according to any one of claims 1 to 7 or an aqueous solution obtained by suspending a dried mulberry leaf composition obtained by the method according to claim 8 or 9 in water , A method for preparing an eyebrow pigment for pharmaceuticals, cosmetics, soaps, dyes, or functional food, which comprises adding proteins and / or sugars and air-oxidizing. The pharmaceutical, cosmetic, soap, or dye according to claim 14, which further comprises the step of coating the pharmaceutical, cosmetic, soap, dyeing, or functional food-grade amber pigment with an enteric substance. Method of preparing an eyebrow pigment for functional or functional food. A heating pot in which the object to be irradiated is stored;
A waveguide connected to the heating kettle,
A temperature sensor that measures the temperature of the object to be irradiated;
Microwave oscillator,
A controller comprising a storage device storing a control program for controlling the microwave oscillator based on a signal from the temperature sensor;
A microwave irradiation apparatus characterized in that the control program performs control for executing the microwave drying or ripening drying method of ginger leaf according to any one of claims 1 to 7. The microwave irradiation apparatus according to claim 16, further comprising an external cooling mechanism.