Processing methods for useful plants

Abstract

[Problem] To carry out processing of leaves, fallen leaves, stems, and bulbs of useful plants such as rice husks and bagasse, which is the residue from processing sugarcane, into food or beverage, by using a commonly used technique that can be expected to be widespread. For ginger, turmeric, Allium chinense, onion, garlic, and the like, only the bulbs thereof are used, but leaves and stems thereof are mostly not used. [Solution] A useful food / beverage product can be produced at low cost through extraction of components by directly parboiling, or by drying, pulverizing, roasting, and parboiling, as a raw material, waste or unused parts including rice husks, bagasse, which is the residue of sugarcane, dead leaves of guava or dead leaves of pine, unused parts (leaves, stems, skins, seeds, and the like) of ginger and citrus, and unused parts such as the skin and seeds of fruits, which are all discarded in a large amount. The useful food / beverage product is also suitable for providing assistance to people who are unemployed or in need recently. Through the effective use of waste, the present invention makes a contribution in industrial development by increasing agricultural income and reducing the enormous capital, labor cost, and the like for disposal of the waste.

Description

Technical Field

[0001] The present invention relates to a method for processing leaves, fallen leaves, stems, and bulbs of useful plants such as rice husks, rice straw, and bagasse which is the squeezed residue of sugarcane into food and drink.

[0002] Specifically, rice husks, rice straw, fruit peels, seeds, etc. with a diameter of 5 mm or less are dried, roasted, and then pulverized. Those with a diameter of more than 5 mm are dried and pulverized first and then roasted, and then sterilized and fermented stopped using a range or the like. In addition, plants such as shell ginger, ginger, turmeric, Chinese chives, onions, garlic, and citrus fruits are blended, sterilized, scented, etc., and beverages are easily manufactured in a paper drip type like coffee, or made into a dry powder form by a freeze-drying method or a dry-drying method, and stored in a vacuum pack for a long time so that the food and drink can be used not only in normal times but also in emergency times, which is a method for manufacturing food and drink at low cost.

Background Art

[0003] As in Patent Document 1, there is a special method of processing rice husks into ash so that they can be easily taken orally, but a processing method that is generally popular and can be easily and cheaply realized is desired.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The technical content disclosed in Patent Document 1 is to produce inorganic rice husk ash for use as a food additive or supplement, and in order to make it widely available to the general public, to further improve the unique effects of said rice husk ash, and to provide a method for producing said rice husk ash in which an arbitrary inorganic component is attached to and supported on the surface of said rice husk ash, and a method for using said rice husk ash that is easy to use, by producing rice husk ash by oxidative combustion of rice husks, by heating rice husks in a low-oxygen state below a predetermined temperature to produce rice husk charcoal, by immersing the rice husk charcoal in an aqueous solution or fine particles of the target inorganic component mixed in water, and then oxidative combustion below a predetermined temperature to remove organic matter, thereby producing said rice husk ash in which an arbitrary inorganic component is attached to and supported, and in order to use said rice husk ash, by filling said rice husk ash into capsules that are digested in the body and providing it, it is easy to take orally.

[0006] As disclosed in Patent Document 1, there are technologies to further improve the unique effects of inorganic rice husk ash when manufacturing it for use as a food additive or supplement and making it widely available to the general public, but its widespread adoption is difficult.

[0007] This invention utilizes conventional technologies that are expected to become widespread to process the leaves, fallen leaves, stems, and bulbs of useful plants such as rice husks, rice stalks (rice straw), and bagasse (the residue from sugarcane) into food and beverages. Furthermore, ginger, turmeric, shallots, onions, and garlic are used only for their bulbs, with their leaves and stems rarely utilized. Similarly, the peels and seeds of fruits and other vegetables are also rarely used, suggesting they could be valuable resources. [Means for solving the problem]

[0008] The technical problems of the present invention are solved by the following means.

[0009] [1] Using rice husks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried, roasted, and ground material and / or dried, roasted, and ground material is placed on a paper filter, and hot water is poured over the dried, roasted, and ground material and / or the dried, roasted, and ground material to extract the rice husk components from the dried, roasted, and ground material and / or the dried, roasted, and ground material for consumption. Methods for processing useful plants. [2] Using rice stalks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried, roasted, and ground material and / or dried, roasted, and ground material is placed on a paper filter, and hot water is poured over the dried, roasted, and ground material and / or the dried, roasted, and ground material to extract the components of the rice stalks from the dried, roasted, and ground material and / or the dried, roasted, and ground material for consumption. Methods for processing useful plants. [3] A liquid containing the components of rice husks extracted by the processing method for useful plants described in [1], or the components of rice stalks extracted by the processing method for useful plants described in [2], is freeze-dried or spray-dried to extract at least silica contained in the components. The resulting dried powder is used as a raw material for food, beverages, or cosmetics. Methods for processing useful plants. [4] In the method for processing useful plants described in [1], the dried roasted and ground product and / or the residue of the dried roasted and ground product after the components of the rice husks have been extracted by pouring hot water over them, or in the method for processing useful plants described in [2], the dried roasted and ground product and / or the residue of the dried roasted and ground product after the components of the rice stalks have been extracted by pouring hot water over them, are dried and finely ground. The resulting dried fine powder is used as a raw material for food or cosmetics. Methods for processing useful plants. [5] In the method for processing useful plants described in [1], the dried, roasted and ground product and / or the residue of the dried, roasted and ground product after the components of the rice husks have been extracted by pouring hot water over them, or in the method for processing useful plants described in [2], the dried, roasted and ground product and / or the residue of the dried, roasted and ground product after the components of the rice stalks have been extracted by pouring hot water over them, can be used as a raw material for poultry feed or mixed with livestock manure and used as fertilizer for paddy fields. Methods for processing useful plants. [6] Using rice husks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried roasted and ground product and / or the dried roasted and ground product are further finely ground for direct consumption. Methods for processing useful plants. [7] Using rice stalks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried roasted and ground product and / or the dried roasted and ground product are further finely ground for direct consumption. Methods for processing useful plants. [8] Using one of the following (1) to (5) as a raw material, if the diameter is 5 mm or less, it is processed in the order of drying, roasting, and then grinding; if the diameter is 5 mm or more, it is dried, ground, and then roasted. The resulting dried, roasted, and ground material and / or dried, roasted, and ground material is placed on a paper filter, and hot water is poured over the dried, roasted, and ground material and / or the dried, roasted, and ground material to extract the rice husk components from the dried, roasted, and ground material and / or the dried, roasted, and ground material for consumption. Methods for processing useful plants. (1) Leaves, stems, peels, or seeds of ginger, ginger, turmeric, shallots, onions, garlic, or citrus fruits (2) Bagasse, which is the residue left over from extracting sugarcane juice. (3) Washed guava leaves or pine leaves (4) Mango, dragon fruit, loquat or lychee skin or seeds (5) At least the peel, stalk, or axis of a banana [9] Using any one of the following (1) to (5) as a raw material, those with a diameter of 5 mm or less are processed in the order of drying, roasting, and then grinding, and those with a diameter of more than 5 mm are dried and ground first and then roasted. The resulting dried, roasted, and ground product and / or dried, ground, and roasted product is further finely ground and used directly for drinking. Processing method of useful plants. (1) Leaves, stems, skins, or seeds of shell ginger, ginger, turmeric, Chinese chives, onions, garlic, or citrus fruits (2) Bagasse, which is the squeezed residue of sugarcane (3) Dried leaves of guava or pine that have been washed (4) Skins or seeds of mango, dragon fruit, loquat, or lychee (5) At least the peel, stalk, or axis of a banana

[10] Using unused parts such as dried leaves, rice husks, and waste of useful plants as raw materials, and either directly or, for those with a diameter of 5 mm or less, processing them in the order of drying, roasting, and grinding. For those with a diameter of more than 5 mm, dry and grind first and then roast, pour hot water to obtain the components of the raw materials, and process them into food and drink. Processing method of useful plants.

[11] Using a large amount of rice husks generated as waste as a raw material, either directly or by drying, grinding, roasting, or drying, roasting, and grinding. Pour hot water in a paper drip method or the like to extract the components of the rice husks and use them for drinking. Processing method of useful plants described in

[10] .

[12] Using bagasse, which is the squeezed residue of sugarcane, as a raw material, either directly or by drying, grinding, roasting, or drying, roasting, and grinding. Pour hot water in a paper drip method or the like to extract the components, and add seasoning components or any other optional components to the extracted liquid for drinking. Processing method of useful plants described in

[10] .

[13] After washing the dried guava leaves or dried pine leaves, they are dried, ground, and roasted, or dried, roasted, and ground. Extracting the components using methods such as paper drip.

[10] Method for processing useful plants as described in

[10] .

[14] Unused parts of ginger lily, ginger, turmeric, shallots, onions, garlic, and citrus fruits, namely leaves, stems, peels, and seeds, are dried, crushed, and used as is or roasted. The components are extracted by pouring hot water over them, such as in a paper drip method.

[10] Method for processing useful plants as described in

[10] .

[15] Unused parts of fruits including mango, dragon fruit, loquat, and lychee, such as the peel and seeds, are dried, ground, and then roasted. The components are extracted by pouring hot water into a paper drip system, etc.

[10] Method for processing useful plants as described in

[10] .

[16] Dry, grind, and roast at least the unused portion of the banana peel, stem, or stalk, The ingredients are extracted by pouring hot water over them using a paper drip method or by simmering them, and then used to make food or beverages.

[10] Method for processing useful plants as described in

[10] .

[17] After hot water is poured over the ground coffee beans to extract the components of the coffee beans, the residue of the ground coffee beans is dried and then finely ground to a particle size smaller than that of the ground coffee beans. The resulting dried and finely ground product is used directly for consumption. Methods for processing useful plants.

[0010] The configuration described in [1] above is preferable. In this case, by drying, crushing, and roasting the rice husks to extract their components, the rice husks can be used for food and beverages, and the waste material of rice husks can be effectively utilized. Furthermore, by efficiently extracting the components of rice husks and processing them into food and beverages without losing nutritional value, it is possible to contribute to the diversification of food and the effective use of resources. In other words, this processing method effectively extracts the components of rice husks, making it possible to provide highly nutritious and flavorful food and beverages. In addition, by changing the processing method depending on the diameter, optimal extraction efficiency and quality can be achieved, and waste can be reduced. Moreover, roasting improves the aroma and shelf life, allowing for a stable supply of products that meet consumer preferences. Furthermore, by using a paper filter, impurities can be removed, and a clear extract can be obtained. The configuration described in [2] above is preferable. In this case, by processing the rice stalks (rice straw) in the order of drying, roasting, and crushing, the components of rice can be efficiently extracted while retaining the components of the rice stalks to the maximum extent, and used for food and beverage purposes. Furthermore, the waste material of rice straw can be effectively utilized. In addition, by adopting a processing method according to the size of the rice stalks, deterioration of components can be prevented and a high-quality extract can be obtained. In other words, this processing method maximizes the extraction efficiency of components and enhances flavor and nutritional value by processing parts of different diameters in different orders. Specifically, by roasting the finer parts after drying and crushing the coarser parts after drying before roasting, components can be extracted almost uniformly. Furthermore, by using a paper filter, impurities can be removed and a clear extract can be obtained. The configuration described in [3] above is preferable. In this case, freeze-drying or spray-drying techniques can be used to effectively extract and preserve components from useful plants, particularly rice husks and stems. This allows for the production of dried powders containing valuable nutrients such as silica, which can then be used as raw materials for food and cosmetics while maintaining their quality. In other words, it is possible to improve long-term storage and stability while preserving the flavor and nutrients of the food. The configuration described in [4] above is preferable. In this case, the dried, roasted, and ground material, or the residue from the dried, roasted, and ground material, is dried and finely ground to be used as a raw material for food and cosmetics. This allows for the maximum utilization of the components of useful plants without waste, and the nutritional value and functionality can be extracted and used in food and cosmetics. In addition, the residue, which would otherwise be waste, can be effectively utilized. The configuration described in [5] above is preferable. In this case, by effectively utilizing the residue remaining after extracting components from rice husks or rice stalks as animal feed or fertilizer, waste can be reduced and the efficient use of resources can be promoted. Furthermore, using the residue as animal feed or fertilizer is expected to improve the health of livestock and the growth of crops. In other words, it is possible to reduce the environmental burden and realize sustainable agriculture. The configuration described in [6] above is preferable. In this case, effectively utilizing rice husks, which are normally treated as waste, has the effect of promoting the circular use of resources. Furthermore, by combining the drying, roasting, and grinding processes, the useful nutrients and functional substances contained in the rice husks can be preserved to the maximum extent. In particular, the final fine grinding process improves digestibility and absorption, allowing it to be processed into a form that can be used directly for food and beverages. This potential for direct consumption enables the development of a wide range of applications as a health food, functional food, or food additive, creating new value as a food ingredient. The configuration described in [7] above is preferable. In this case, effectively utilizing rice stalks, which are normally treated as waste, promotes the circular use of resources. Furthermore, by combining the drying, roasting, and grinding processes, the beneficial nutrients and functional substances contained in the rice stalks can be preserved to the maximum extent. In particular, including a fine grinding process improves digestibility and absorption, allowing it to be processed into a form that can be used directly for consumption. This potential for direct consumption enables the development of a wide range of applications as a health food, functional food, or food additive, creating new value as a food ingredient. The configuration described in [8] above is preferable. In this case, unused portions can be effectively utilized. For example, by drying, roasting, and grinding discarded parts of plants such as ginger or shell ginger, food components can be extracted and used for consumption. This promotes waste reduction and efficient resource utilization. Furthermore, the extraction method using paper filters enables simple and efficient production of food and beverages. It is also suitable for food aid in impoverished areas. The configuration described in [9] above is preferable. In this case, by effectively utilizing various parts of plants that are normally treated as waste, it has the effect of promoting the circular use of resources. Furthermore, by combining the drying, roasting, and grinding processes, the useful nutrients and functional substances contained in each can be preserved to the maximum extent. In particular, by including a fine grinding process, digestibility and absorption are improved, and it can be processed into a form that can be used directly for consumption. This potential for direct consumption enables the development of a wide range of applications as a health food, functional food, or food additive, creating new value as a food ingredient. The configuration described in

[10] above is preferable. In this case, unused parts of useful plants, such as fallen leaves, rice husks, and waste materials, are used as raw materials. If the material is 5 mm or smaller, it is processed in the order of drying, roasting, and grinding. If the material is 5 mm or larger, it is dried, ground, and then roasted to obtain the raw material components, which are then processed into food and beverages. Therefore, rice husks and fallen leaves, which are generated in large quantities as waste, can be used as raw materials, or dried, ground, and roasted before hot water is added to extract the components of the rice husks and fallen leaves for use in food and beverages. The configuration described in

[11] above is preferable. In this case, rice husks, which are generated in large quantities as waste, are used as raw materials. They are dried, crushed, and roasted, or dried, roasted, and crushed, and then hot water is poured over them using a paper drip method to extract the components of the rice husks for consumption. Therefore, large quantities of waste can be effectively utilized. Furthermore, it is suitable for providing support in cases where food and drink are scarce due to poverty. The configuration described in

[12] above is preferable. In this case, bagasse, the residue left over from sugarcane extraction, is infused with hot water to extract a slightly sweet liquid component. Seasonings or other optional ingredients, such as dried and ground ginger lily, ginger, turmeric, shallots, onions, garlic, or citrus fruits, are then added to this liquid for consumption. Therefore, a sweet food or beverage can be produced without using sugar. Furthermore, beneficial components other than sweetness can also be ingested. The configuration described in

[13] above is preferable. In this case, after washing the dried guava leaves or pine leaves, hot water is poured over them to extract the components, so the beneficial effects of the components can be expected. Furthermore, since it utilizes leaves that have withered due to solar heat, there is no need to dry them, and food and beverage products can be produced using natural energy. The configuration described in

[14] above is preferable. In this case, hot water is poured over unused parts of ginger lily, ginger, turmeric, shallots, onions, garlic, and citrus fruits, namely the leaves, stems, peels, and seeds, to extract the components. Therefore, the components of unused parts can be extracted and put to good use. The configuration described in

[15] above is preferable. In this case, unused parts of fruits such as mango, dragon fruit, loquat, and lychee, including the peel and seeds, are dried, ground, roasted, and then the components are extracted by pouring hot water over them using a paper drip method or similar. Therefore, the unused portion of the product can be extracted and utilized effectively. The configuration described in

[16] above is preferable. In this case, the unused portion of at least the peel, stalk, or stem of the banana is simmered in hot water or boiled to extract the components, which are then used to make food or beverages. Therefore, the components of at least the unused portion of the banana, such as the peel, can be extracted and used to make products. The configuration described in

[17] above is preferable. By effectively utilizing the residue left after coffee extraction, which is normally discarded, we can promote the circular use of resources. Coffee residue still contains many useful components, but has not been fully utilized until now. This method allows for the reuse of this residue as a new food ingredient by drying and further finely grinding it. In particular, the fine grinding process improves the bioavailability of nutrients and functional substances remaining in the residue. Reducing particle size increases digestibility and absorption, allowing for more efficient utilization in the body. Furthermore, the finely ground particles disperse more uniformly in beverages and foods, improving convenience during consumption. By processing it into a form that can be directly consumed, a wide range of applications can be developed as health foods, functional foods, or food additives. For example, coffee residue is rich in antioxidants and dietary fiber, and value can be created as a new food ingredient by utilizing these components. Moreover, this method contributes to reducing waste in the food industry. By reusing the residue after coffee extraction, the costs and environmental impact of waste disposal can be reduced. [Effects of the Invention]

[0011] According to this invention, useful plants that are generated in large quantities as waste can be used as raw materials, either as is or after drying, grinding, and roasting, and then hot water is poured over them to extract their active ingredients for use in food and beverages. By efficiently extracting these useful plants and processing them into food and beverages without losing their nutritional value, it is possible to diversify food products and make effective use of resources.

[0012] The present invention has been briefly described above. Furthermore, the details of the present invention will be further clarified by referring to the accompanying drawings and reading through the embodiments for carrying out the invention described below (hereinafter referred to as "embodiments"). [Brief explanation of the drawing]

[0013] [Figure 1] Cross-section of a rice husk to show the rice husk. [Figure 2]Flowchart showing the process of extracting rice husks and mixing them into the soil to use as fertilizer or soil conditioner. [Figure 3] Flowchart of the bagasse utilization process [Figure 4] Flowchart showing extraction method for dried guava leaves or dried pine leaves, etc. [Figure 5] A flowchart showing methods for extracting banana peels, stems, and stalks. [Modes for carrying out the invention]

[0014] Hereinafter, with appropriate reference to the attached drawings, one or more embodiments specifically disclosing the method for processing useful plants according to the present invention will be described in detail.

[0015] However, unnecessarily detailed explanations may be omitted. For example, detailed explanations of already well-known matters or redundant explanations of substantially identical structures may be omitted. This is to avoid the following explanations becoming unnecessarily verbose and to facilitate understanding for those skilled in the art. Furthermore, each of the attached drawings should be viewed according to the direction of the reference numerals.

[0016] Furthermore, the accompanying drawings and the following description are provided to enable those skilled in the art to fully understand this disclosure, and are not intended to limit the subject matter described in the claims.

[0017] Furthermore, unless otherwise specified, all numbers used in this specification and the attached claims to represent parameters, reaction conditions, and component concentrations should be understood to be modified in all examples by the term “approximately.” Therefore, unless otherwise indicated, the numerical parameters shown in the following specification and attached claims are approximations that may vary, at least depending on the specific analytical technique.

[0018] <Explanation of Terms> The terms "including" or "characterized by," which are synonymous with "containing" and "containing," are to be interpreted in an inclusive or open sense and do not exclude additional, unnamed elements or steps of the method. "Including" is a technical term used in the language of the claims and means that the named claim elements are mandatory, but other claim elements may be added to further form components within the scope of the claims.

[0019] Furthermore, as used herein, the phrase "consisting of" excludes any element, step, or component not specified in the claim. Where the phrase "consisting of (or a variation thereof)" appears in a section of the body of the claim rather than immediately following the preamble, it limits only the elements indicated in that section, and does not exclude other elements from the claim as a whole. As used herein, the phrase "essentially consisting of" limits the scope of the claim to those that do not substantially affect the main components and novel features (singular or plural) of the claimed subject matter, in addition to the specified elements or method steps.

[0020] With respect to the terms “contains,” “consistes of,” and “essentially consists of,” if any of these three terms is used herein, the subjects disclosed and claimed in this invention may also include the use of any of the other two terms. Thus, in some embodiments not expressly noted as otherwise, any instance of “contains” may be replaced by “consistes of” or “essentially consists of.”

[0021] The terms “process” or “step” may be used explicitly or implicitly in relation to the characteristics of a process or method. However, unless otherwise specified, the order or procedure between such explicit or implicit processes or steps is not limited.

[0022] <Regarding processing methods using rice husks: 1. Extraction for food and beverage use> As shown in Figure 1, the bran layer and germ covering the endosperm (which becomes white rice) are protected by the rice husk. Rice husks are produced in large quantities as a byproduct during rice harvesting, but most of them are separated and discarded or used only for low-value purposes. However, rice husks are rich in nutrients such as dietary fiber, minerals, and vitamins, and their potential nutritional value is high. In particular, dietary fiber is known to improve the intestinal environment and contribute to health promotion.

[0023] In the embodiment of the present invention, in order to make effective use of the rice husks, as shown in Figure 2, they are washed, extracted with hot water, and consumed as tea (an example of "for consumption"). However, since extracting from rice husks as they are is inefficient, they are dried, crushed, and roasted to extract the components. Small rice husks and other small husk materials can also be dried, roasted, and then crushed into a powder before extraction.

[0024] As one specific example, the processing method according to the present invention is characterized by comprising the steps of sorting and washing rice husks, drying rice husks, crushing and particle size separation, roasting, final crushing, and extraction. An example of each step (each step of the processing method) is described below.

[0025] [• Each step of the processing method] (• Sorting and washing of rice husks) Rice husks that would normally be discarded are procured, sorted, and foreign matter and impurities are removed. Next, they are properly washed in running water to remove surface dirt and residual pesticides. This process is important to ensure the quality of the final product.

[0026] (• The process of drying rice husks) After washing, the rice husks are placed in a dryer and thoroughly dried. Drying reduces the moisture content of the rice husks, making the subsequent processing steps more efficient. The drying process may also be carried out by natural drying.

[0027] (• Grinding and particle size separation process) Dried rice husks are crushed using a crushing machine. After crushing, a particle size separator is used to separate the crushed material into two groups: those with a particle size of 5 mm or less and those with a particle size of 5 mm or more. The crushed material with a particle size of 5 mm or less is processed by drying, roasting, and then crushing, while the crushed material with a particle size of 5 mm or more is processed by drying, crushing, and then roasting.

[0028] (Roasting process) After crushing and separating, the crushed rice husks are put into a roasting machine and roasted. Roasting brings out the flavor and aroma of the rice husks.

[0029] (Final grinding process) After roasting, the rice husks are put through a grinder again to create a fine powder that is as uniform as possible. This process standardizes the particle size of the rice husks and improves extraction efficiency. Specific examples of the fine grinding process will be discussed later.

[0030] (The extraction process) The final dried, roasted, and ground material and / or the dried, roasted, and ground material is placed in a paper filter, and hot water is poured over it to extract the active ingredients of the rice husks. This efficiently extracts the active ingredients of the rice husks, resulting in a product for consumption.

[0031] In this way, a flavorful edible extract can be efficiently obtained from rice husks. This processing method promotes the effective use of rice husks and contributes to waste reduction. Rice husks, which are generated in large quantities, are used as raw material, and after roasting, the components are extracted using a paper drip method and used for food and beverages. Crushing the husks makes component extraction easier, and the residue after extraction can be used as a soil conditioner or fertilizer.

[0032] Furthermore, the liquid containing the rice husk components obtained in the aforementioned extraction process may be freeze-dried or spray-dried to extract at least silica contained in the components, and the resulting dried powder may be used as a raw material for food, beverages, or cosmetics. Examples of the freeze-drying and spray-drying methods are described below.

[0033] [·Lyophilization method] Freeze-drying is a widely used food preservation and processing technique. Its basic process involves freezing the target substance at a low temperature, followed by drying in a vacuum environment by sublimation of the water contained within. This method is effective for preserving foods containing temperature-sensitive components, preventing thermal decomposition and deterioration of those components due to heating. Furthermore, it allows for drying while maintaining physical and chemical properties, resulting in excellent quality preservation.

[0034] As an example of the specific process, the first step is to freeze the object at a low temperature. In this process, it is rapidly frozen at extremely low temperatures. As a result, the water inside the substance freezes, and structures such as cell walls are preserved. Because the ice crystals become small due to this freezing, the damage to the cell tissue is minimized. As a result, the texture or nutrients of the food are preserved.

[0035] In the second step, the frozen material is placed in a vacuum environment, and a sublimation step is performed in which the ice directly turns into gas (vapor). This step is called primary drying, and it removes most of the moisture from inside the material. In this primary drying, ice sublimation is performed in a low-temperature vacuum environment, and the temperature of the target material is kept below the freezing point, so the ice turns directly into vapor without passing through a liquid stage. As a result, the shape and composition of the material are preserved.

[0036] After primary drying, secondary drying is performed. This secondary drying removes any remaining bound water. Secondary drying is often carried out by heating at low temperatures, reducing the final moisture content to less than 1%. This reduction results in a very stable dry state for the material. This improves the long-term shelf life of the food and allows for the preservation of flavor and nutrients.

[0037] In the food industry, freeze-drying is widely used. For example, coffee, fruits, vegetables, and meats are all subject to freeze-drying. Because these foods can be restored to a state close to their original form by adding water, they are also used as emergency food and space food. Furthermore, freeze-dried foods are lightweight, easy to carry, and can be stored for long periods of time.

[0038] In the embodiment of the present invention, the substance to be dried using the freeze-drying method is, as described above, a liquid containing rice husk components that has been filtration using a paper drip method (the same applies to each of the useful plants described later).

[0039] Furthermore, freeze-drying can also be applied to the manufacture of cosmetics or fragrances. In cosmetics, freeze-drying is used to improve the stability of products containing active ingredients. In fragrances, it is used to preserve fragrance components for extended periods without degradation.

[0040] Thus, freeze-drying is extremely effective in the preservation and processing of substances. This method not only enables the maintenance of substance quality and long-term storage, but also has excellent characteristics in terms of transportation and handling. In particular, freeze-drying is the optimal method for preserving and processing substances that are sensitive to temperature and humidity.

[0041] [Spray drying method] Spray drying is a manufacturing method that converts liquid foods into fine particles, making them easier to store and handle over the long term. This method involves dispersing the liquid food into fine droplets and rapidly drying them with hot air to obtain a powdered product. Because spray drying dries liquids quickly, it improves the long-term shelf life of the food while preserving its flavor and nutrients.

[0042] As an example of the specific process, the first step involves converting the liquid into fine droplets. This includes methods of dispersing the liquid into a fine mist using an atomizer or nozzle. The droplet size is in the micron range, and this size range greatly affects drying efficiency and the quality of the final product. Methods for generating droplets include rotary disc atomizers, ultrasonic atomizers, and pressure nozzles.

[0043] In the second step, the generated droplets are brought into contact with high-temperature dry air in a drying chamber. The droplets are dried instantaneously. This process helps preserve the flavor and nutrients of the object because moisture rapidly evaporates from the surface to the interior of the droplet. The flow of the dry air can be set to either the same direction as the droplets (parallel flow) or the opposite direction (reverse flow), which affects the drying efficiency and product characteristics.

[0044] After drying, the droplets become fine powder particles, which are collected from the drying chamber using a cyclone separator or bag filter. The particle size distribution and shape of the powder depend on the droplet generation process and drying conditions. The final powder product is required to have a uniform particle size distribution and stable quality.

[0045] In the food industry, spray drying is widely used. Typical applications include instant coffee, dairy powders (milk, whey protein), soup mixes, and fruit juice powders. These products offer high convenience because they can be stored for long periods and can be restored to their original state by adding water or other liquids.

[0046] In the embodiment of the present invention, the substance to be dried by the spray drying method is, as described above, a liquid containing rice husk components that has been paper-dried (the same applies to each of the useful plants described later).

[0047] Furthermore, spray drying can also be applied to the manufacture of cosmetics or fragrances. In cosmetics, it is used to produce powdered products containing active ingredients, thereby improving product stability and usability. Similarly, spray drying is an effective method for long-term storage of fragrance components without degradation.

[0048] As such, spray drying is used in a wide range of fields, enabling rapid drying of liquid materials and improving their long-term shelf life and ease of handling. Furthermore, spray drying can preserve nutrients and components, making it extremely effective for the preservation and processing of temperature and humidity-sensitive substances.

[0049] [• Use of residues] The dried, roasted, and ground rice husk material or the residue of the dried, roasted, and ground rice husk material, which is generated by the aforementioned processing method after the components of the rice husk have been extracted, is recovered. In other words, this residue is the so-called leftover material from the dried, roasted, and ground rice husk material or the dried, roasted, and ground rice husk material. Since this residue after extraction still contains active ingredients, it is dried again to remove the moisture and then finely ground into an even finer powder. This final powder (an example of "dried powder") still has nutritional value and can be effectively used in various products. Examples of its use include its use as a food additive or cosmetic ingredient.

[0050] Furthermore, as another example of the utilization of the residue, it can be used as a raw material for poultry feed. In this case, the presence or absence of a drying process is irrelevant. Specifically, the collected residue is transported to poultry farms and mixed with chicken feed in appropriate proportions. This mixing makes it possible to improve the nutritional intake of the chickens.

[0051] Furthermore, another example of its use is mixing the residue with livestock manure (such as that of cattle, pigs, or chickens) and using it as fertilizer for rice paddies. Specifically, the residue is mixed with livestock manure and fermented to create organic fertilizer. Applying this organic fertilizer to rice paddies promotes the growth of rice plants.

[0052] In this way, it is possible to effectively utilize rice husk residues (and the same applies to each of the useful plants described later). This utilization can reduce waste and make efficient use of resources. Furthermore, it can contribute to improving the nutrition of poultry and increasing the fertility of rice paddies. In other words, this invention can contribute to convenience in many areas and to environmental protection (SDGs).

[0053] <Processing method using rice husks 2: For direct consumption> The previously mentioned processing method using rice husks involved extracting the substance for consumption, but here we will describe a method that makes it directly edible as a finely ground product.

[0054] Similarly, rice husks are used as the raw material in this method as well.

[0055] First, the rice husks are washed to remove impurities, and then the drying process begins. Drying is carried out at a temperature range of 60°C to 80°C for about 1 to 12 hours. Alternatively, the drying process can be done naturally. This drying process reduces the moisture content of the rice husks to 10% or less.

[0056] Next, the dried rice husks are sorted (separated) by particle size. Rice husks with a diameter of 5 mm or less are roasted at a temperature range of 120°C to 480°C for 15 to 180 minutes. After roasting, they are cooled and then ground using a pulverizer to a particle size of approximately 100 to 200 mesh.

[0057] On the other hand, rice husks with a diameter of 5 mm or more are first crushed to 5 mm or less using a crusher, and then roasted at a temperature range of 120°C to 480°C for 15 to 180 minutes.

[0058] The dried, roasted, and ground products obtained through these processes are further ground using a fine grinder to a size of approximately 1 to 50 microns, or even smaller (including ultrafine grinding). This ultrafine grinding process increases the particle surface area, improving digestibility and absorption.

[0059] Fine grinding is a processing method that uses a grinder to break down a substance into very small particles. In this invention, it refers to grinding dried roasted and ground products or dried roasted and ground products into fine powders of about 1 to 50 microns, thereby increasing the surface area of ​​the particles and improving digestibility and absorption. Ball mills, jet mills, pin mills, hammer mills, etc., can be used as grinders.

[0060] A ball mill is a device that grinds materials using, for example, metal or ceramic balls. A jet mill is a device that grinds materials by colliding them with each other using high-pressure gas. A pin mill is a device that grinds materials using pins that rotate at high speed. A hammer mill is a device that grinds materials by striking them with hammers that rotate at high speed. By using these grinders, it is possible to effectively finely grind or ultrafinely grind rice husks (including raw materials such as rice stalks, which will be discussed later) to obtain a highly digestible and absorbable powder. The selection of a grinder should be made considering the target particle size, processing volume, and characteristics of the material.

[0061] In this method, it is also preferable to use a media-agitating pulverizer (for example, a bead mill). A media-agitating pulverizer is a device that fills a medium (solid material such as balls or beads) into a gas such as air or a liquid such as water inside a casing such as a chamber or tank. The casing is then agitated at high speed, and the material is finely pulverized by the resulting impact force. This method is particularly suitable for producing fine particles and ultrafine particles, resulting in high particle uniformity and efficient pulverization, making it a suitable device for the present invention.

[0062] The resulting fine powder can be used directly for consumption. For example, 0.2 to 1 gram can be dissolved in 100 milliliters of hot or cold water and consumed. It can also be added to yogurt, smoothies, etc.

[0063] The rice husk powder processed using this method is rich in nutrients such as dietary fiber, minerals, and polyphenols, and is expected to have intestinal regulating and antioxidant effects. Furthermore, because it contains a large amount of silica, it may also contribute to beauty and bone health. Silica (silicon dioxide, hereinafter also referred to as "silicon") is a component found abundantly in rice husks and is a nutrient that may contribute to maintaining bone health and beauty (see below).

[0064] This method makes it possible to effectively utilize rice husks, which are normally treated as waste, and reuse them as a highly nutritious food ingredient. Furthermore, by optimizing each step of the drying, roasting, and grinding process, it is possible to produce a product that is highly digestible and can be directly consumed while retaining the beneficial components contained in the rice husks to the maximum extent. In particular, by including a fine grinding step, digestibility and absorption are improved, and it becomes possible to process it into a form that can be used directly for consumption. This potential for direct consumption opens up a wide range of applications as a health food, functional food, or food additive, creating new value as a food ingredient.

[0065] In addition to rice husks, rice stalks can also be used as raw materials. Furthermore, any one of (1) to (5) may also be used as a raw material. (1) Leaves, stems, peels, or seeds of ginger, ginger, turmeric, shallots, onions, garlic, or citrus fruits (2) Bagasse, which is the residue left over from extracting sugarcane juice. (3) Washed guava leaves or pine leaves (4) Mango, dragon fruit, loquat or lychee skin or seeds (5) At least the peel or stalk or stem of the banana

[0066] Even when these materials are used as raw materials, the effective utilization of various parts of plants, as mentioned above, which are normally treated as waste, similarly promotes the circular use of resources. Furthermore, it becomes possible to manufacture products for direct consumption that are highly digestible and absorbable while retaining as much of the useful components contained in these raw materials as possible.

[0067] In this way, silicon contained in the raw material can be easily and efficiently absorbed through the finely ground material. The advantages of absorbing silicon through the finely ground material according to this embodiment are as follows.

[0068] First, the reduced particle size due to fine grinding improves the bioavailability of silicon. This is expected to lead to more efficient utilization in the body. In addition, finely ground particles disperse more uniformly in beverages and foods, improving convenience during consumption.

[0069] Since silicon contributes to improving bone density and strengthening connective tissue, efficient intake from finely ground materials may contribute to maintaining bone and joint health. Furthermore, silicon promotes collagen production, which helps maintain skin elasticity and strengthen nails. These effects can be expected from intake from finely ground materials. In other words, this method allows for efficient intake of silicon from finely ground rice husks, promoting collagen production and contributing to maintaining skin elasticity and strengthening nails.

[0070] In addition, using natural plant-derived silicon sources makes it possible to enhance safety compared to synthetic additives. Furthermore, using agricultural by-products as raw materials contributes to the efficient use of resources and the reduction of environmental impact. Due to these advantages, silicon intake from finely ground materials can be said to be a beneficial method in terms of both maintaining health and being environmentally conscious.

[0071] <Regarding processing methods using rice stalks> Rice is primarily cultivated for its rice grains, but its stalks (rice straw) are also used for many purposes. In particular, rice stalks contain abundant nutrients and have high potential value as a food source. However, currently, technologies for efficiently utilizing rice stalks as food are limited. Because rice stalks are hard and difficult to digest, improvements in processing methods are needed.

[0072] Rice stalks, like rice husks, can be processed using the methods described above. By employing these processing methods, the rice stalks can be softened, making them easier to digest or absorb. This allows the highly nutritious components of the rice stalks to be consumed directly, used as raw materials for food or cosmetics, used as raw materials for poultry feed, or mixed with livestock manure to be used as fertilizer for rice paddies.

[0073] In other words, the aforementioned processing method can also be applied to rice stalks (rice straw), and by using this method, it is possible to utilize the nutrients contained in rice straw as efficiently as possible, promote the utilization of rice straw waste, and contribute to environmental protection.

[0074] <Regarding processing methods using sugarcane bagasse> Sugar is made by squeezing sugarcane and processing the juice, but the bagasse, the residue left over after squeezing, is either discarded or burned as fuel.

[0075] In the embodiment of the present invention, as shown in Figure 3, a mild sweetness can be obtained by pouring hot water over bagasse, the residue left over from sugarcane, either as is or after drying, grinding, and roasting, to extract its components. While it is not sweet enough to be considered sugar, it is suitable for people who prefer a mild sweetness or who want to reduce their sugar intake. Thus, a sweetened liquid can be obtained. By adding preferred seasoning ingredients or other arbitrary ingredients, such as ginger, turmeric, shallots, onions, garlic, or citrus fruits, to this liquid, a unique beverage can be created. In other words, by selecting seasoning ingredients or other arbitrary ingredients, the desired taste and color can be achieved. The residue after extraction can be mixed into fields to function as fertilizer or soil conditioner. Note that each step shown in Figure 3 is the same as the steps described above, so a detailed explanation will be omitted.

[0076] <Regarding processing methods using dried guava leaves or dried pine leaves> Since this involves the effective use of waste, it is desirable that it be implemented at a low cost. With the recent rise in prices, energy costs such as gas and electricity also need to be kept low. Therefore, as shown in Figure 4, a health drink can be created by washing and crushing dried guava leaves or dried pine leaves, which are expected to have medicinal properties, and then extracting the components using a paper drip method. In particular, tea made from dried pine needles from Iriomote Island is produced naturally using solar heat, so no special energy costs are required. Note that each step shown in Figure 4 is the same as the steps described above, so a detailed explanation will be omitted.

[0077] <Regarding processing methods using banana peels, stems, and stalks> Figure 5 shows a processing method that utilizes the banana peel, fruit stalk, and fruit stem.

[0078] Banana peels, which are usually discarded, and banana stems and stalks that are considered unsuitable for consumption, can be easily processed by drying, crushing, and roasting to extract their components, resulting in a refreshing and delicious beverage. Note that each step shown in Figure 5 is the same as the steps described above, so a detailed explanation will be omitted.

[0079] Furthermore, the microwave heating process shown in Figures 2 to 5 may be followed by further fermentation stopping or sterilization using a microwave after roasting, if necessary.

[0080] <Regarding processing methods that utilize the residue left after coffee bean extraction> As an embodiment of the present invention, a method for producing a new food material using the residue remaining after coffee bean extraction will be described.

[0081] First, in a normal coffee brewing process, hot water is poured over ground coffee beans to extract the coffee components. The residue of the ground beans remaining after this extraction process becomes the raw material for this embodiment. This residue was conventionally treated as waste, but in this embodiment, it is put to good use.

[0082] Next, the residue after extraction is dried. Examples of drying methods include heating at a temperature of 60-80°C for 2-4 hours using an oven or dryer, or natural drying. This drying process reduces the moisture content of the residue to 10% or less, preventing the growth of microorganisms and making it suitable for the subsequent fine grinding process.

[0083] After drying, the residue is finely ground. In this step, the grinding is carried out to a particle size smaller than the original ground coffee. Specifically, a high-performance grinder such as a ball mill or jet mill is used to grind the residue until the average particle size is 50 μm or less, preferably 20 μm or less. This fine grinding improves the bioavailability of nutrients and functional substances remaining in the residue, thereby increasing digestibility and absorption.

[0084] The dried powder, after fine grinding, can be used directly for consumption. For example, it can be used as an ingredient in health foods, filled into capsules or tablets, or used as a base for powdered beverages. It can also be added to baked goods such as bread and cookies to develop functional foods fortified with dietary fiber and polyphenols.

[0085] Furthermore, this fine powder can also be used as a flavoring ingredient that enhances the coffee flavor. For example, by adding it to desserts such as ice cream, yogurt, and chocolate, it can impart the aroma and flavor of coffee while also increasing their nutritional value.

[0086] The fine powder obtained by the manufacturing method of this embodiment promotes the circular use of resources by effectively utilizing coffee extraction residue that was previously discarded. At the same time, it maximizes the use of useful components contained in coffee beans, creating new value as a food ingredient. This contributes to reducing waste in the food industry and building a sustainable food production system.

[0087] The method of this embodiment can be applied not only to coffee extraction residue but also to other plant-based residues. For example, by applying it to tea leaf extraction residue or fruit pulp, it is expected that various plant-based wastes can be effectively utilized.

[0088] Thus, this embodiment can simultaneously achieve efficient resource utilization, preservation of nutritional value, diversification of food products, and reduction of environmental impact.

[0089] <Finally> This concludes the description of one or more specific embodiments of the present invention. However, the embodiments of the present invention are not limited to these embodiments, and modifications and improvements can be made as appropriate.

[0090] In other words, it is clear to those skilled in the art that various modifications, alterations, substitutions, additions, deletions, and equivalents can be conceived within the scope of the claims, and these are naturally understood to fall within the technical scope of this disclosure. Furthermore, the components of the embodiments described above can be combined arbitrarily without departing from the spirit of the invention.

[0091] Furthermore, this application is based on Japanese Patent Application No. 2023-190728 filed on November 8, 2023, and Japanese Patent Application No. 2024-143206 filed on August 23, 2024, the contents of which are incorporated herein by reference.

[0092] <Note> Furthermore, the characteristics of the methods for utilizing useful plants according to the embodiments of the present invention described above are briefly summarized below in [1] to

[17] , and the effects corresponding to each of these characteristics are also described. [1] Using rice husks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried, roasted, and ground material and / or dried, roasted, and ground material is placed on a paper filter, and hot water is poured over the dried, roasted, and ground material and / or the dried, roasted, and ground material to extract the rice husk components from the dried, roasted, and ground material and / or the dried, roasted, and ground material for consumption. Methods for processing useful plants. [2] Using rice stalks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried, roasted, and ground material and / or dried, roasted, and ground material is placed on a paper filter, and hot water is poured over the dried, roasted, and ground material and / or the dried, roasted, and ground material to extract the components of the rice stalks from the dried, roasted, and ground material and / or the dried, roasted, and ground material for consumption. Methods for processing useful plants. [3] A liquid containing the components of rice husks extracted by the processing method for useful plants described in [1], or the components of rice stalks extracted by the processing method for useful plants described in [2], is freeze-dried or spray-dried to extract at least silica contained in the components. The resulting dried powder is used as a raw material for food, beverages, or cosmetics. Methods for processing useful plants. [4] In the method for processing useful plants described in [1], the dried roasted and ground product and / or the residue of the dried roasted and ground product after the components of the rice husks have been extracted by pouring hot water over them, or in the method for processing useful plants described in [2], the dried roasted and ground product and / or the residue of the dried roasted and ground product after the components of the rice stalks have been extracted by pouring hot water over them, are dried and finely ground. The resulting dried fine powder is used as a raw material for food or cosmetics. Methods for processing useful plants. [5] In the method for processing useful plants described in [1], the dried, roasted and ground product and / or the residue of the dried, roasted and ground product after the components of the rice husks have been extracted by pouring hot water over them, or in the method for processing useful plants described in [2], the dried, roasted and ground product and / or the residue of the dried, roasted and ground product after the components of the rice stalks have been extracted by pouring hot water over them, can be used as a raw material for poultry feed or mixed with livestock manure and used as fertilizer for paddy fields. Methods for processing useful plants. [6] Using rice husks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried roasted and ground product and / or the dried roasted and ground product are further finely ground for direct consumption. Methods for processing useful plants. [7] Using rice stalks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried roasted and ground product and / or the dried roasted and ground product are further finely ground for direct consumption. Methods for processing useful plants. [8] Using one of the following (1) to (5) as a raw material, if the diameter is 5 mm or less, it is processed in the order of drying, roasting, and then grinding; if the diameter is 5 mm or more, it is dried, ground, and then roasted. The resulting dried, roasted, and ground material and / or dried, roasted, and ground material is placed on a paper filter, and hot water is poured over the dried, roasted, and ground material and / or the dried, roasted, and ground material to extract the rice husk components from the dried, roasted, and ground material and / or the dried, roasted, and ground material for consumption. Methods for processing useful plants. (1) Leaves, stems, peels, or seeds of ginger, ginger, turmeric, shallots, onions, garlic, or citrus fruits (2) Bagasse, which is the residue left over from extracting sugarcane juice. (3) Washed guava leaves or pine leaves (4) Mango, dragon fruit, loquat or lychee skin or seeds (5) At least the peel or stalk or stem of the banana [9] Using one of the following (1) to (5) as a raw material, if the diameter is 5 mm or less, it is processed in the order of drying, roasting, and then grinding; if the diameter is 5 mm or more, it is dried, ground, and then roasted. The resulting dried roasted and ground product and / or the dried roasted and ground product are further finely ground for direct consumption. Methods for processing useful plants. (1) Leaves, stems, peels, or seeds of ginger, ginger, turmeric, shallots, onions, garlic, or citrus fruits (2) Bagasse, which is the residue left over from extracting sugarcane juice. (3) Washed guava leaves or pine leaves (4) Mango, dragon fruit, loquat or lychee skin or seeds (5) At least the peel or stalk or stem of the banana

[10] Unused parts of useful plants, such as fallen leaves, rice husks, and waste materials, are used as raw materials, or if the diameter is 5 mm or less, they are processed in the order of drying, roasting, and grinding. If the material is 5 mm or larger, it is dried and ground, then roasted, and hot water is poured over it to extract the raw material components, which are then processed into food and beverages. Methods for processing useful plants.

[11] Using rice husks, which are generated in large quantities as waste, as a raw material, either as is, dried, crushed, and roasted, or dried, roasted, and crushed, Hot water is poured into a paper drip system, etc., to extract the components of the rice husks for use in drinking or cooking.

[10] Method for processing useful plants as described in

[10] .

[12] Using bagasse, the residue left over from sugarcane extraction, as a raw material, either as is, dried, ground, and roasted, or dried, roasted, and ground, The liquid obtained by pouring hot water into a paper drip system or similar method to extract the components is then used for drinking by adding seasonings or other optional ingredients.

[10] Method for processing useful plants as described in

[10] .

[13] After washing the dried guava leaves or dried pine leaves, they are dried, ground, and roasted, or dried, roasted, and ground. Extracting the components using methods such as paper drip.

[10] Method for processing useful plants as described in

[10] .

[14] Unused parts of ginger lily, ginger, turmeric, shallots, onions, garlic, and citrus fruits, namely leaves, stems, peels, and seeds, are dried, crushed, and used as is or roasted. The components are extracted by pouring hot water over them, such as in a paper drip method.

[10] Method for processing useful plants as described in

[10] .

[15] Unused parts of fruits including mango, dragon fruit, loquat, and lychee, such as the peel and seeds, are dried, ground, and then roasted. The components are extracted by pouring hot water into a paper drip system, etc.

[10] Method for processing useful plants as described in

[10] .

[16] Dry, grind, and roast at least the unused portion of the banana peel, stem, or stalk, The ingredients are extracted by pouring hot water over them using a paper drip method or by simmering them, and then used to make food or beverages.

[10] Method for processing useful plants as described in

[10] .

[17] After hot water is poured over the ground coffee beans to extract the components of the coffee beans, the residue of the ground coffee beans is dried and then finely ground to a particle size smaller than that of the ground coffee beans. The resulting dried and finely ground product is used directly for consumption. Methods for processing useful plants.

[0093] Furthermore, the effects corresponding to each of the above [1] to

[16] are described below. [• Effects on the above [1]] By drying, crushing, and roasting rice husks to extract their components, these husks can be used for food and beverages, and the waste material can be effectively utilized. Furthermore, by efficiently extracting the components of rice husks and processing them into food and beverages without compromising their nutritional value, it is possible to contribute to the diversification of food products and the efficient use of resources. In other words, this processing method effectively extracts the components of rice husks, making it possible to provide highly nutritious and flavorful food and beverages. Moreover, by changing the processing method according to the diameter, optimal extraction efficiency and quality can be achieved, and waste can be reduced. In addition, roasting improves the aroma and shelf life, allowing for a stable supply of products that meet consumer preferences. Furthermore, by using a paper filter, impurities can be removed, and a clear extract can be obtained. [• Effects on the above [2]] By processing rice stalks (rice straw) in the order of drying, roasting, and crushing, the components of rice can be efficiently extracted while retaining the maximum amount of components from the rice stalks, making them usable for food and beverages. Furthermore, this method effectively utilizes rice straw, which is a waste product. By employing processing methods tailored to the size of the rice stalks, degradation of components can be prevented, resulting in a high-quality extract. In other words, this processing method maximizes the extraction efficiency of components by processing parts of different diameters in different sequences, thereby enhancing flavor and nutritional value. Specifically, by roasting the finer parts after drying and crushing the coarser parts after drying before roasting, components can be extracted almost uniformly. Additionally, using a paper filter removes impurities, resulting in a clear extract. [• Effects on the above [3]] By using freeze-drying or spray-drying techniques, components of useful plants, particularly rice husks and stems, can be effectively extracted and preserved. This allows for the production of dried powders containing valuable nutrients such as silica, which can then be used as raw materials for food and cosmetics while maintaining their quality. In other words, it is possible to improve the long-term shelf life and stability while preserving the flavor and nutrients of the food. [• Effects on the above [4]] The dried, roasted, and ground material, or the residue from the dried, roasted, and ground material, is dried and finely ground to be used as a raw material for food and cosmetics. This allows for the maximum and efficient use of the components of useful plants, extracting their nutritional value and functionality for use in food and cosmetics. Furthermore, it allows for the effective utilization of residues that would otherwise be waste. [• Effects on the above [5]] By effectively utilizing the residue remaining after extracting components from rice husks or rice stalks as animal feed or fertilizer, waste can be reduced and resource utilization can be promoted. Furthermore, using the residue as animal feed or fertilizer is expected to improve the health of livestock and the growth of crops. In other words, it can reduce the environmental burden and realize sustainable agriculture. [• Effects on the above [6]] By effectively utilizing rice husks, which are normally treated as waste, this method promotes the circular use of resources. Furthermore, by combining drying, roasting, and grinding processes, the beneficial nutrients and functional substances contained in the rice husks can be preserved to the maximum extent. In particular, the final fine grinding process improves digestibility and absorption, allowing it to be processed into a form that can be directly consumed. This potential for direct consumption opens up a wide range of applications as a health food, functional food, or food additive, creating new value as a food ingredient. [• Effects on the above [7]] By effectively utilizing rice stalks, which are normally treated as waste, this method promotes the circular use of resources. Furthermore, by combining drying, roasting, and grinding processes, the beneficial nutrients and functional substances contained in the rice stalks can be preserved to the maximum extent. In particular, the inclusion of a fine grinding process improves digestibility and absorption, allowing it to be processed into a form that can be used directly for consumption. This potential for direct consumption opens up a wide range of applications as a health food, functional food, or food additive, creating new value as a food ingredient. [• Effects on the above [8]] Unused parts can be put to good use. For example, by drying, roasting, and grinding discarded parts of plants such as ginger lily or ginger, food components can be extracted and used for food and beverages. This promotes waste reduction and efficient resource utilization. Furthermore, the extraction method using paper filters enables simple and efficient production of food and beverages. In addition, it is suitable for food aid in impoverished areas. [• Effects on the above [9]] By effectively utilizing various parts of plants that are normally treated as waste, this method promotes the circular use of resources. Furthermore, by combining drying, roasting, and grinding processes, the useful nutrients and functional substances contained in each part can be preserved to the maximum extent. In particular, including a fine grinding process improves digestibility and absorption, allowing the material to be processed into a form that can be directly consumed. This potential for direct consumption enables the development of a wide range of applications as a health food, functional food, or food additive, creating new value as a food ingredient. [• Effects on the above

[10] ] Unused parts of useful plants, such as fallen leaves, rice husks, and waste materials, are used as raw materials. If the material is 5 mm or smaller, it is processed in the order of drying, roasting, and grinding. If the material is 5 mm or larger, it is dried, ground, and then roasted to obtain the raw material components, which are then processed into food and beverages. Therefore, rice husks and fallen leaves, which are generated in large quantities as waste, can be used as raw materials, or dried, ground, and roasted before hot water is added to extract the components of the rice husks and fallen leaves for consumption. [• Effects on the above

[11] ] This method uses rice husks, which are generated in large quantities as waste, as a raw material. The husks are dried, crushed, and roasted, or dried, roasted, and then crushed. Hot water is then poured over them using a paper drip method to extract the components of the rice husks for consumption. Therefore, it effectively utilizes the large amount of waste generated. Furthermore, it is suitable for providing support to those who lack food and drink due to poverty. [• Effects on the above

[12] ] Bagasse, the residue left over from sugarcane extraction, is steeped in hot water to extract a slightly sweet liquid component. Seasonings or other optional ingredients, such as dried and ground ginger lily, ginger, turmeric, shallots, onions, garlic, or citrus fruits, are then added to this liquid for consumption. Therefore, sweet food and beverage products can be produced without using sugar. Furthermore, beneficial components other than sweetness can also be ingested. [• Effects on the above

[13] ] After washing the dried guava or pine leaves, hot water is poured over them to extract the components, so the beneficial effects of the components can be expected. Furthermore, since it utilizes leaves that have withered due to solar heat, there is no need to dry them, and food and beverage products can be produced using natural energy. [• Effects on the above

[14] ] The components of ginger lily, ginger, turmeric, shallots, onions, garlic, and citrus fruits (leaves, stems, peels, seeds, etc.) are extracted by pouring hot water over them. This allows for the extraction and effective utilization of components from these unused parts. [• Effects on the above

[15] ] Unused parts of fruits, including the peels and seeds of mangoes, dragon fruit, loquats, and lychees, are dried, ground, roasted, and then the components are extracted by pouring hot water over them using a paper drip method. This allows for the extraction and effective utilization of components from these unused parts. [• Effects on the above

[16] ] The components of a banana are extracted by pouring hot water over or boiling at least the unused parts of the peel, stalk, or stem, and then used to make a food or beverage. Therefore, the components of at least the unused parts of the banana, such as the peel, can be extracted and used to make a product. [• Effects on the above

[17] ] By effectively utilizing the residue left after coffee extraction, which is normally discarded, we can promote the circular use of resources. Coffee residue still contains many useful components, but has not been fully utilized until now. This method allows for the reuse of this residue as a new food ingredient by drying and further finely grinding it. In particular, the fine grinding process improves the bioavailability of nutrients and functional substances remaining in the residue. Reducing particle size increases digestibility and absorption, allowing for more efficient utilization in the body. Furthermore, the finely ground particles disperse more uniformly in beverages and foods, improving convenience during consumption. By processing it into a form that can be directly consumed, a wide range of applications can be developed as health foods, functional foods, or food additives. For example, coffee residue is rich in antioxidants and dietary fiber, and value can be created as a new food ingredient by utilizing these components. Moreover, this method contributes to reducing waste in the food industry. By reusing the residue after coffee extraction, the costs and environmental impact of waste disposal can be reduced. [Industrial applicability]

[0094] As described above, useful beverages can be manufactured inexpensively using waste as raw material, and it is also suitable for supporting those who are experiencing hardship due to unemployment or other reasons, as has happened recently. Furthermore, by effectively utilizing waste, it is possible to improve agricultural income and contribute to industrial development by reducing the disposal costs of plants, which require enormous capital and labor costs for disposal.

Claims

1. Using rice husks and rice stalks as raw materials, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried roasted and ground material and / or dried roasted and ground material is placed on a paper filter, and hot water is poured over the dried roasted and ground material and / or the dried roasted and ground material to extract the rice husk components from the dried roasted and ground material and / or the dried roasted and ground material for consumption. Methods for processing useful plants.

2. Using rice stalks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground. Those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried, roasted, and ground material and / or dried, roasted, and ground material is placed on a paper filter, and hot water is poured over the dried, roasted, and ground material and / or the dried, roasted, and ground material to extract the components of the rice stalks from the dried, roasted, and ground material and / or the dried, roasted, and ground material for consumption. Methods for processing useful plants.

3. A liquid containing the rice husk and rice stalk components extracted by the useful plant processing method described in claim 1, or the rice stalk components extracted by the useful plant processing method described in claim 2, is freeze-dried or spray-dried to extract at least silica contained in the components. The resulting dried powder is used as a raw material for food, beverages, or cosmetics. Methods for processing useful plants.

4. In the method for processing useful plants according to claim 1, the dried roasted and pulverized material and / or the residue of the dried roasted and pulverized material after the components of the rice husk and rice stalks have been extracted by pouring hot water over it, or in the method for processing useful plants according to claim 2, the dried roasted and pulverized material and / or the residue of the dried roasted and pulverized material after the components of the rice stalks have been extracted by pouring hot water over it, is dried and finely pulverized. The resulting dried fine powder is used as a raw material for food or cosmetics. Methods for processing useful plants.

5. In the method for processing useful plants according to claim 1, the dried, roasted and pulverized material and / or the residue of the dried, roasted and pulverized material after the components of the rice husks and rice stalks have been extracted by pouring hot water over it, or in the method for processing useful plants according to claim 2, the dried, roasted and pulverized material and / or the residue of the dried, roasted and pulverized material after the components of the rice stalks have been extracted by pouring hot water over it, is used as a raw material for poultry feed, or mixed with livestock manure and used as fertilizer for paddy fields. Methods for processing useful plants.

6. Using rice husks and rice stalks as raw materials, those with a diameter of 5 mm or less are dried, roasted, and then ground, while those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried roasted and ground product and / or the dried roasted and ground product are further finely ground for direct consumption. Methods for processing useful plants.

7. Using rice stalks as the raw material, those with a diameter of 5 mm or less are dried, roasted, and then ground. Those with a diameter of 5 mm or more are dried, ground, and then roasted. The resulting dried roasted and ground product and / or the dried roasted and ground product are further finely ground for direct consumption. Methods for processing useful plants.

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