KR0180322B1 - Seasonings containing chitosan and processing method of it - Google Patents
Seasonings containing chitosan and processing method of it Download PDFInfo
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- KR0180322B1 KR0180322B1 KR1019950040454A KR19950040454A KR0180322B1 KR 0180322 B1 KR0180322 B1 KR 0180322B1 KR 1019950040454 A KR1019950040454 A KR 1019950040454A KR 19950040454 A KR19950040454 A KR 19950040454A KR 0180322 B1 KR0180322 B1 KR 0180322B1
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- chitin chitosan
- chitosan
- natural seasoning
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 24
- 239000004278 EU approved seasoning Substances 0.000 title abstract 3
- 238000003672 processing method Methods 0.000 title 1
- 229920002101 Chitin Polymers 0.000 claims abstract description 19
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 229940010454 licorice Drugs 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims description 6
- 241000202807 Glycyrrhiza Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 4
- 235000013409 condiments Nutrition 0.000 claims 1
- 241000238557 Decapoda Species 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000029142 excretion Effects 0.000 abstract description 2
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 235000015170 shellfish Nutrition 0.000 abstract description 2
- 238000001179 sorption measurement Methods 0.000 abstract description 2
- 210000000170 cell membrane Anatomy 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 108010069201 VLDL Cholesterol Proteins 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001164 bioregulatory effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000036210 malignancy Effects 0.000 description 1
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000037152 sensory function Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 게나 새우등 갑각류의 세포피막을 형성하고있는 성분중의 하나로서, 장내의 유산균을 증식시키고 중금속의 흡착 및 배설작용이 있는 키틴 키토산을 함유한 천연조미료에 관한 것으로서,The present invention relates to a natural seasoning containing chitin chitosan, which is one of the components forming the cell membrane of shellfish such as crabs and shrimps, which proliferates the intestinal lactic acid bacteria and has the adsorption and excretion of heavy metals.
감초, 키틴 키토산 및 천초를 90∼35, 40∼5 및 25∼5중량%의 비율로 분말 상태로 혼합하거나 혼합후 분말화한 혼합물 90∼70중량%와 생강 10∼30중량%를 분말상태로 혼합하거나 분말화하는 것을 특징으로 하는 키틴 키토산 함유 천연조미료의 제조방법 및 그 천연조미료를 제공하며,Licorice, chitin chitosan and Cheoncho are mixed in the form of 90 to 35, 40 to 5 and 25 to 5% by weight, or 90 to 70% by weight of the powdered mixture and 10 to 30% by weight of ginger It provides a method for producing a chitin chitosan-containing natural seasoning, characterized in that the mixing or powdering, and the natural seasoning,
이러한 천연조미료 60∼40중량%와 마늘 40∼60중량%를 혼합함으로써 우리나라 식품의 조리에 적합한 천연조미료를 얻을 수 있다.By mixing 60 to 40% by weight of such natural seasonings and 40 to 60% by weight of garlic, natural seasonings suitable for cooking Korean foods can be obtained.
Description
본 발명은 키틴 키토산(CHITOSAN) 함유 천연 조미료의 제조방법 및 그 천연 조미료, 보다 상세하게는 키틴 키토산을 첨가하고 감초, 마늘, 생강, 천초를 함께 혼합하여 제조하는 천연 조미료의 제조방법 및 그 천연 조미료에 관한 것이다.The present invention provides a method for preparing natural seasoning containing chitin chitosan (CHITOSAN), and natural seasoning thereof, more specifically, a method for producing natural seasoning prepared by adding chitin chitosan and mixing licorice, garlic, ginger, and cheoncho together. It is about.
키틴 키토산은 섬유소 다음의 고분자 물질로서 생물에 의해 생산되고 있다.Chitin chitosan is produced by living organisms as a macromolecule after fibrin.
특히, 게나 새우등 갑각류의 세포 피막을 형성하고 있는 성분중의 하나로 밝혀진 키토산은 섬유소와 단백질의 중간성분으로 구성되어 인체에 유익한 것으로 알려져 있으나, 이를 식품산업에 이용되지 못하고 있는 실정이다.In particular, chitosan, which is found to be one of the components forming the shell of the shellfish such as crabs and shrimps, is known to be beneficial to the human body because it is composed of intermediates of cellulose and protein, but it is not used in the food industry.
키틴 키토산은 무해, 무공해, 무독성 물질이며 몸안에 축적되지 않는 성질을 가지고 있다.Chitin Chitosan is a harmless, pollution-free, non-toxic substance that does not accumulate in the body.
게나 새우등 갑각류의 수집성이 좋은 우리나라에서 효율적인 제조공정을 개발하고 대량 수요처를 개발한다면 현재 대량 폐기되고 있는 수산업계는 물론이고 환경분야에도 크게 기여할 것이다.Developing an efficient manufacturing process and developing large demand in Korea, which have good collection of crustaceans such as crabs and shrimp, will greatly contribute to the environmental industry as well as the fisheries industry that is currently being mass discarded.
또한, 키토산의 효능을 더욱 높일 수 있는 섭취방법을 개발하기 위하여 본 발명을 완성하였다.In addition, the present invention was completed in order to develop an intake method that can further enhance the efficacy of chitosan.
키토산은 자연분해가 이루어지지지 않으므로써 우선 게 껍질을 빙초산(CH3COOH) 10∼30%용액에 1∼10시간 침지하고 맑은 물에 씻은 다음 가성소다(NAOH) 5∼20%용액에 2∼24시간 정도 침적하여 단백질을 제거하고 인산(H3PO4) 2∼3%용액과 염산(HCI) 5∼20%용액을 6:4 비율고 혼합한 용액에 2∼3시간 침지하여 칼슘을 제거하고 이를 다시 5∼20% 가성소다(NAOH) 용액에 3∼20시간 침적하여 아세틸을 제거하면 산에 잘 녹는 키토산을 얻을 수 있다. 이처럼 껍질을 녹여 낸 키토산을 얻은 다음 이를 맑은 물에 24∼48시간 침석하여 50∼100메쉬로 분쇄하여 천연 키토산을 얻을 수 있다.Since chitosan is not decomposed naturally, first, the crab shell is immersed in 10-30% solution of glacial acetic acid (CH 3 COOH) for 1-10 hours, washed in clear water and then 2-24 in caustic soda (NAOH) 5-20% solution. Soak for about 2 hours to remove the protein, immersed in a solution of 2-3% solution of phosphoric acid (H 3 PO 4 ) and 5-20% solution of hydrochloric acid (HCI) in a 6: 4 ratio for 2-3 hours to remove calcium This is again immersed in a 5-20% caustic soda (NAOH) solution for 3 to 20 hours to remove acetyl to obtain acid-soluble chitosan. The chitosan dissolved in the shell is obtained, and then it is settled in clear water for 24 to 48 hours and crushed into 50-100 mesh to obtain natural chitosan.
본 발명은 인체세포의 활성을 높여주고 온갖 질병에 대한 면역성 및 저항력을 향상시켜 질병이나 악성종양은 물론 암에 대한 저항력을 강하게 해주는 키토산을 인간이 쉽게 섭취할 수 있는 식품을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a food that can be easily ingested by humans chitosan, which enhances the activity of human cells and improves immunity and resistance to all kinds of diseases, thereby increasing resistance to diseases and malignancies as well as cancer. .
일반적으로 식품에서 영양, 맛, 향기등 감각기능을 위한 특성도 중요하지만 생체 조절기능을 구비할 수 있다면 금상첨화라고 할 수 있는데 이러한 기능을 키토산이 맡아 주게 되는 것이다.In general, food, nutrition, taste, fragrance and other characteristics for the sensory function is also important, but if it can be equipped with bioregulatory function, it can be said that the icing on the chitosan.
본 발명은 또한 색소나 합성물질 첨가식품의 이물질들을 강력히 흡수하여 가공식품으로부터의 무서운 위해성으로 인한 현대인들의 각종 질병을 예방할 수 있는 천연조미료를 제공하는 것을 목적으로 한다.It is another object of the present invention to provide a natural seasoning capable of strongly absorbing foreign substances in foods with added pigments or synthetic substances to prevent various diseases of modern people due to the dreadful danger from processed foods.
본 발명은 감초, 생강, 키틴 키토산 및 천초를 주성분으로 한 천연조미료를 제공하는 것으로서, 마늘을 혼합하면 그 효과가 증진된다.The present invention provides a natural seasoning based on licorice, ginger, chitin chitosan, and cheoncho, and mixing the garlic enhances the effect.
본 발명의 천연조미료는 감초, 키틴 키토산 및 천초를 90∼35, 40∼5 및 25∼5중량%의 비율로 분말상태로 혼합하거나 혼합후 분말화하고, 이 혼합물 90∼70중량%와 생강분말 10∼30중량%를 혼합하여 제조하며, 이렇게 제조한 천연조미료 60∼40중량%에 마늘분말 40∼60중량%를 혼합하면 그 효능이 더욱 향상된 천연조미료를 얻을 수 있다.Natural seasoning of the present invention is licorice, chitin chitosan and cheonchoe in the form of 90 to 35, 40 to 5 and 25 to 5% by weight of powder or mixed and powdered, the mixture 90 to 70% by weight and ginger powder It is prepared by mixing 10 to 30% by weight, by mixing 40 to 60% by weight of the garlic powder to 60 to 40% by weight of the natural seasoning thus prepared can be obtained a natural seasoning with improved efficacy.
이와 같이 제조되는 본 발명의 천연조미료는 O℃∼영하20℃ 기준으로 30분 내지 5시간 정도 냉각처리과정으로 최종 가공하는 것이 바람직하다.Natural seasoning of the present invention prepared as described above is preferably processed in the final cooling process for 30 minutes to 5 hours on the basis of O ℃ ~ minus 20 ℃.
이하, 본 발명을 그 실시예에 따라 상세히 설명한다.Hereinafter, the present invention will be described in detail according to the embodiments.
[실시예 1∼5]EXAMPLES 1-5
[실시예 6∼8][Examples 6 to 8]
위의 실시예외에도 여러 가지로 실험한 결과 감초, 키틴 키토산 및 천초를 90∼35, 40∼5, 25∼5중량%의 비율로 분말상태로 혼합하거나 혼합후 분말화하고, 이 혼합물 90∼70중량%와 생강분말 10∼30중량%를 혼합하여 천연조미료를 제조하는 것이 바람직함을 확인하였다.As a result of various experiments in addition to the above embodiment, licorice, chitin chitosan and cheoncho were mixed in powder form at a ratio of 90 to 35, 40 to 5, 25 to 5% by weight, or mixed and powdered, and the mixture was 90 to 70 It was confirmed that it is preferable to prepare a natural seasoning by mixing the weight% and ginger powder 10-30% by weight.
위의 천연조미료 60∼40중량%에 마늘 40∼60중량%를 분말상태로 혼합하거나 혼합 후 분말화하면 우리나라 음식의 조리에 적합한 천연조미료를 제조할 수 있었다.60 to 40% by weight of the above natural seasoning, 40 to 60% by weight of garlic or powdered after mixing the powder can be produced a natural seasoning suitable for cooking of Korean food.
본 발명의 키틴 키토산함유 천연조미료는 100∼300메쉬 정도의 입도로 분말화하는 것이 적합하다.The chitin chitosan-containing natural seasoning of the present invention is preferably powdered to a particle size of about 100 to 300 mesh.
키틴 키토산이 함유된 본 발명의 천연 조미료는 다음과 같은 효과가 있다.Natural seasoning of the present invention containing chitin chitosan has the following effects.
1) 탈 콜레스테롤 작용을 한다.1) Decholesterol action.
LDL 콜레스테롤과 VLDL 콜레스테롤를 감소시켜 고혈압, 동맥경화등의 질병을 막아준다.Reduces LDL and VLDL cholesterol to prevent diseases such as high blood pressure and arteriosclerosis.
2) 혈압 조절 작용을 한다.2) blood pressure control.
* 이온을 가진 카치온성 폴리마로 장내의 과잉 NA기와 결합하여 염소를 몸밖으로 배설하므로써 혈압의 상승을 억제하고 고협압을 막아준다.* Cationic polyma with ions, combined with excess NA groups in the intestine, excretes chlorine out of the body, thereby suppressing blood pressure increase and preventing high squeezing.
3) 장내 유효균의 증식작용을 도와 소화기능을 개선해 준다.3) It helps the intestinal growth of effective bacteria and improves digestive function.
비피더스균과 유산균을 증식시키고 대장균등 유해균을 배설시키므로써 장내 세균의 균형을 유지시켜 준다.It maintains the balance of intestinal bacteria by multiplying bifidus and lactic acid bacteria and by eliminating harmful bacteria such as Escherichia coli.
4) 면역력을 높여주어 인체 본래의 저항력을 길러주므로서 자연적인 치유력을 증가시켜준다.4) increases immunity by increasing the body's natural resistance to natural healing powers.
5) 공해로 인한 중금속의 흡착 및 배설작용을 도와 준다.5) Helps adsorption and excretion of heavy metals due to pollution.
Claims (6)
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| KR1019950040454A KR0180322B1 (en) | 1995-11-09 | 1995-11-09 | Seasonings containing chitosan and processing method of it |
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| KR0180322B1 true KR0180322B1 (en) | 1999-02-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009822A (en) * | 2002-07-26 | 2004-01-31 | 조갑래 | Recipe for Crab using Snow Crab's carapace |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100268488B1 (en) * | 1997-12-12 | 2000-10-16 | 윤종용 | Slim cd-rom drive with versatile cartridge apparatus |
| KR19990071224A (en) * | 1998-02-27 | 1999-09-15 | 황철 | Coating process of seasoning |
| KR100493036B1 (en) * | 2002-12-02 | 2005-06-07 | 삼성전자주식회사 | Apparatus and method for controlling remote controller of AT attachment packet interface drive |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20040009822A (en) * | 2002-07-26 | 2004-01-31 | 조갑래 | Recipe for Crab using Snow Crab's carapace |
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| KR970025433A (en) | 1997-06-24 |
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