JP2810698B2 - Bath additive - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a bath preparation, and more particularly to a squeezed residue produced during a wine-making process consisting of dried dried squeezed wine residue or containing it as an active ingredient. Bath salts.

2. Description of the Related Art A so-called liquor bath in which liquors such as sake and wine are mixed in bath water has been known for a long time, and many lovers are supposed to have a beauty effect, a hot spring prevention effect, a good sleep effect, and the like. Recently, it has been proposed to use the liquor itself, the essence of the liquor, or a by-product during the production of the liquor as an active ingredient of a bath additive, and some of them are actually commercially available.

For example, JP-A-61-254518 describes a method in which shochu itself is used as a bathing agent. JP-A-63-1194
No. 19 discloses a bath preparation containing sake lees of sake. Furthermore, Japanese Patent Publication No. Sho 63-2933 describes a method for producing a bathing agent consisting of ori (starch) generated during a wine production process.

On the other hand, among many liquors, the custom of using medicinal wine has been in use since the Egyptian era, and since ancient times wine has been used not only as an alcoholic beverage but also as a healthy beverage. However, wine generally has a lower concentration of components other than alcohol than the alcohol concentration (content), and thus the wine itself is not suitable as a bath additive. When trying to use wine as a bath additive, a large amount of wine needs to be introduced in order to obtain a medicinal water effect by components other than alcohol. The use of large amounts of wine is costly and, because of the increased alcohol concentration, is not applicable to alcohol sensitive individuals.

In addition, when using a bath agent containing wine essence or a wine jar as a bath agent, these are usually liquids, so they are easily deteriorated, and the strength, sealing property,
There are many restrictions on materials and the like. These can be solidified and dried, but the economics for drying are low, and it is necessary to add an unnecessary substance such as a saccharide as a binder.

Furthermore, the ones that use wine liquor and sake lees as bath salts
Insoluble components float or precipitate in hot water, causing turbidity. Since these insoluble components are minute, even when the wine liquor or sake lees is sealed in a bag of a non-woven fabric or the like, they pass through the non-woven fabric or the like and leach into the hot water. Since these insoluble components adhere to the body during bathing, it is necessary to wash them out, which is complicated.

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned drawbacks of conventional bath preparations utilizing liquors such as wine or by-products produced during the production of liquors, and provides a bath preparation for a wine bath having the advantages of a wine bath. It is intended to be.

Means for Solving the Problems The present inventors have focused on various active ingredients contained in squeezed residue (hereinafter, referred to as wine residue) generated as a by-product during a wine manufacturing process, and made use of the bath residue using the wine residue. Was developed.

The present invention relates to a bath preparation produced by drying a wine residue at a low temperature of 40 ° C. or lower and enclosing the dried residue alone or as a mixture with other active ingredients in a small bag of a water-permeable sheet material. .

The wine residue used in the present invention refers to pomace generated in a squeezing step after fermentation for red wine, and refers to pomace generated in a squeezing step before fermentation for white wine. There has been little effective use of these wine residues so far, and some have been used as a seed oil or pigment extraction material or as fertilizers, but most have been discarded. Therefore, the present invention also has the effect of effectively utilizing wine residue, which is industrial waste.

In the wine production process, residues generated in the squeezing process are mainly composed of pericarp and seeds, have a water content of about 70%, and include various minerals, vitamins, sugars, and amino acids. The red wine residue contains a trace amount of alcohol in addition to the above components. The residue can be used as a bathing agent as it is, and when a suitable amount is poured into hot water at the time of bathing, the fragrance is released, and the active ingredient is leached out into the hot water, so that beautiful skin, hot spring prevention, a sleep effect, etc. are obtained. However, the residue is not preferable because it has a high water content and is liable to be deteriorated during storage, and the container and the like for accommodating the residue are large. for that reason,
In the present invention, the residue has a water content of 40 ° C. or less at a low temperature.
Dried to 15% or less, preferably 10% or less, and the dried product or a product obtained by adding other active ingredients thereto,
By enclosing in a small bag made of a sheet material having water permeability such as cotton, nonwoven fabric, paper and the like, preferably a small bag of heat-sealable nonwoven fabric, a good bathing agent which has solved the above-mentioned disadvantages can be obtained.

Drying of the wine residue is carried out under the condition that the temperature of the residue does not exceed 40 ° C throughout the drying process in order to prevent the aroma of the wine residue, which is an excellent feature as a bath additive, and the active ingredients contained therein from scattering and altering. There must be. By feeling the scent of grapes or wine while taking a bath, you will feel relaxed and calm, and you can expect effects such as stress relief and recovery from fatigue. However, these aromatic components have high volatility and are rapidly scattered under high temperature conditions. Therefore, by drying the juice residue at a temperature of 40 ° C. or lower, the aromatic component can be left in the dried juice residue. Such a dried product is bathed in a bath (usually 41-43).
C), a strong fragrance is emitted, and a synergistic effect with active ingredients such as minerals and vitamins eluted and dispersed in bath water is obtained.

The drying method is not particularly limited as long as it can be performed under the condition that the residue temperature during drying does not exceed 40 ° C., and specific examples include a vacuum freeze drying method and a reduced pressure microwave drying method. Natural drying methods such as sun drying and shade drying
In many cases, the drying is carried out at a temperature of 40 ° C. or lower. However, in this method, it takes a long time to finish the drying, and since the temperature and humidity conditions during the drying are not constant, scattering of the aromatic component and alteration of the active component are likely to occur. Therefore, in the present invention, it is preferable to use a method in which drying conditions can be controlled and drying can be completed as quickly as possible.

Drying is performed until the water content of the residue becomes 15% or less, preferably 10% or less. If water content exceeding 15% remains in the dried residue, depending on the storage conditions of the dried residue, the quality may be deteriorated due to generation of mold and progress of fermentation.

According to the present invention, a dried product obtained by drying a wine residue at a temperature of 40 ° C. or lower sufficiently exhibits a bathing effect even when used alone, but a substance conventionally used as a bathing agent component is replaced with a wine residue. It is also possible to appropriately mix it with the dried product. Compounds that can be used in the present invention include inorganic salts such as sodium chloride, calcium sulfate, and aluminum sulfate;
Organic acids such as benzoic acid, citric acid, tartaric acid and succinic acid;
Herbal medicines such as spruce, peonies, carrots, cinnamon, and the like. These formulations may be enclosed in a small bag together with the dried juice residue.

If the dried wine residue is put into the bath as it is, the pericarp and seeds are dispersed in the bath. Therefore, the dried wine residue or a mixture of the wine residue and the blended product is sealed in a small bag made of a sheet material having water permeability, such as cotton cloth, nonwoven fabric, paper, and synthetic paper. The sachets used are preferably made of a heat-sealable non-woven fabric that is easy to seal off the opening and is not easily broken in water. The use of such a sealed pouch allows the soluble active ingredient to leach into the hot water, while the insoluble pericarp and seeds remain in the pouch.

Since the insoluble component does not leach into the hot water, the present bath preparation can be used easily, has a cosmetic effect and a medicinal effect, and can enjoy a fragrance. Further, since no insoluble matter is mixed in the bath, the insoluble matter does not adhere to the body during bathing, so that the bath can be bathed in a comfortable state, and the bath can be reused for washing or the like.

Example 1 1 kg of a squeezed residue obtained in a red wine production process using muscat berry A as a raw material was dried by a reduced pressure microwave drying method to obtain 355 g of a dried product having a water content of 12.5%. Drying conditions were a magnetron output of 3 kW, a degree of vacuum of 60 Torr, a juice residue temperature of 35 ° C., and a required time of 40 minutes. This dried wine residue
50 g was placed in a small nonwoven bag (a rectangular bag measuring 20 cm in length and 15 cm in width). The opening was sealed by heat sealing. When the sachets were put into 200 baths and bathed, the fragrance of the wine was felt and the mood calmed down, and the smoothness of the skin, the effect of preventing hot-water stuffing, and the effect of sleep were remarkable.
In addition, insoluble matter in the bath water and turbidity did not bend and the bath could be bathed in a comfortable state.

Example 2 1 kg of wine residue obtained in a white wine production process using Koshu as a raw material was dried by a vacuum freeze-drying method, and the water content was determined.
316 g of a 4.1% dried product was obtained. Drying condition is pre-freezing temperature -4
5 ℃, shelf temperature 20 ℃ during drying, vacuum degree 0.15Torr, required time 13
It was time. 50 g of the dried juice residue was placed in a small non-woven bag (a rectangular bag having a length of 20 cm and a width of 15 cm). The opening was sealed by heat sealing. When the sachets were put into 200 baths and bathed, a favorable grape scent was felt and the mood was relaxed, and the smoothness of the skin, the effect of preventing hot-water stuffing, and the effect of sleep were remarkable. No precipitation or turbidity occurred in the bath water.

Example 3 850 g of a residue obtained from a wine produced in a red wine production process using Cabernet Sauvignon as a raw material was dried by a microwave drying method under reduced pressure to obtain 342 g of a dried product having a water content of 14%.
The drying conditions were a magnetron output of 3 kW, a degree of vacuum of 60 Torr, a juice residue temperature of 35 ° C., and a required time of 28 minutes. 30 g of the dried juice residue, 2 g of aluminum sulfate, 1 g of succinic acid,
g, carrot 2g, lavender 1g in a non-woven pouch (length 20c
m, 15 cm wide rectangular bag). The opening was sealed by heat sealing. When the sachets were put into 200 baths and bathed, a faint scent of crude drug was sensed along with a favorable wine scent, and the effects of heat retention, beautiful skin, recovery from fatigue, and deep sleep were obtained. No precipitation or turbidity occurred in the bath.

Comparative Example: Comparison with Similar Bath Salts The bath salt (sample 1) manufactured in Example 1 and the squeezed residue obtained in the red wine manufacturing process using Muscat berry A as a raw material were subjected to a hot air drying method (80 ° C). ) With moisture content 1
After drying to 2.5%, 50 g of this bath salt was sealed in the same small bag as sample 1 (referred to as sample 2), and the ori obtained in the wine manufacturing process using Muscat berry A as a raw material was sealed in a bottle container. 10 ml that was kept at room temperature for 10 days
(Sample 3) and 200 ml of red wine made of Muscat berry A (Sample 4) were each added to bath water 200 and bathed, and evaluated by five panelists.

The following table shows the results of the scent during bathing and the condition of the bath. The bath temperature was 42 ° C. and the bathing time was 5 minutes.

Effects of the Invention The bath agent of the present invention emits a favorable wine aroma by being poured into the bath water, and the active ingredients such as minerals, vitamins, and sugars in the wine juice residue are eluted into the bath water, Bathers can obtain effects such as heat retention, beautiful skin, recovery from fatigue, and promotion of deep sleep. Further, since the insoluble components in the wine residue are not mixed into the bath water, it is possible to prevent the unpleasant feeling that these components adhere to the body of the bather.

Claims (1)

(57) [Claims] 1. A bath preparation comprising a dried product having a water content of 15% or less, which is obtained by drying a juice residue generated in a wine production process at a temperature of 40 ° C. or less, in a water-permeable bag.