KR100747136B1 - Method of decreasing agrichemicals remained in foods with chlorella - Google Patents
Method of decreasing agrichemicals remained in foods with chlorella Download PDFInfo
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- KR100747136B1 KR100747136B1 KR1020070008786A KR20070008786A KR100747136B1 KR 100747136 B1 KR100747136 B1 KR 100747136B1 KR 1020070008786 A KR1020070008786 A KR 1020070008786A KR 20070008786 A KR20070008786 A KR 20070008786A KR 100747136 B1 KR100747136 B1 KR 100747136B1
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
본 발명은 본원 출원인이 우리나라 최초로 국제 균주 협회로부터 승인받은 모균주 'No불가리츠 26. KCTC 0448 BP'로 배양된 액체상태의 클로렐라를 이용하여 각종 식료품들(예를 들어, 돼지고기나 오리고기, 쇠고기 등의 육고기 및 넙치, 우럭, 오징어, 멍게 등의 어패류 및 각종 야채류)의 물성을 변화시키는 방법을 제시하고자 한다.The present invention is a variety of foodstuffs (for example, pork or duck meat, using the liquid chlorella cultured by the applicant Applicant's parent strain 'No Bulgaritz 26. KCTC 0448 BP' approved for the first time in Korea. The purpose of the present invention is to propose a method of changing the physical properties of meats such as beef, flounder, shellfish, squid and sea squid and various vegetables).
클로렐라, 액체상태, 균주, 물성, 식료품. Chlorella, liquid, strain, physical, food.
Description
도 1은 본 발명의 바람직한 일 실시 예에 따른 국립수산과학원에서 각종 육고기 및 어패류 등에 클로렐라 배양액을 처리했을 때의 경도 변화를 보이고 있는 시험성적서.1 is a test report showing a hardness change when the chlorella culture solution, such as meat and fish and shellfish in the National Fisheries Research and Development Institute according to an embodiment of the present invention.
도 2는 본 발명의 일 실시 예에 따른 (주)영웅과학 환경생명연구원에서 닭고기에 클로렐라 배양액을 처리했을 때의 테트라싸이클린의 변화를 보이고 있는 시험성적서.Figure 2 is a test report showing a change in tetracycline when treated with chlorella culture chicken in the Co., Ltd. Yeonggung Science Environmental Life Research Institute according to an embodiment of the present invention.
도 3은 본 발명의 일 실시 예에 따른 (주)영웅과학 환경생명연구원에서 상추에 클로렐라 배양액을 처리했을 때의 농약성분의 변화를 나타낸 시험성적서.Figure 3 is a test report showing the change in pesticide composition when the chlorella culture solution to lettuce in Yeonggung Science Environmental Life Research Institute Co., Ltd. according to an embodiment of the present invention.
도 4는 본 발명에 따른 클로렐라 배양액에 침지시킨 돼지고기와 일반적인 돼지고기의 세포조직을 비교한 사진.Figure 4 is a photograph comparing the tissue of pork and pork immersed in chlorella culture medium according to the present invention.
도 5는 본 발명에 따른 클로렐라 배양액에 침지시킨 돼지고기와 일반적인 돼지고기를 각각 구웠을 때의 세포조직을 비교한 사진Figure 5 is a photograph comparing the tissues when roasted pork and immersed in a typical chlorella culture medium, respectively, according to the present invention
도 6은 본 발명에 따른 클로렐라 배양액에 침지시킨 닭모래주머니와 일반적인 닭모래주머니의 세포조직을 비교한 사진.Figure 6 is a photograph comparing the cell tissue of chicken gizzard and general chicken gizzard immersed in the chlorella culture medium according to the present invention.
도 7은 본 발명에 따른 클로렐라 배양액에 침지시킨 생굴과 일반적인 생굴의 상태를 비교한 사진.Figure 7 is a photograph comparing the state of the raw oysters and general oysters immersed in the chlorella culture medium according to the present invention.
도 8은 본 발명에 따른 클로렐라 배양액을 처리했을 때의 상추와 일반적인 상추의 성장상태를 비교한 사진.Figure 8 is a photograph comparing the growth of lettuce and normal lettuce when treated with chlorella culture medium according to the present invention.
도 9a 내지 도 9c는 본 발명에 따른 클로렐라 배양액을 처리했을 때의 콩나물과 일반적인 콩나물의 성장상태를 비교한 사진.9A to 9C are photographs comparing the growth of bean sprouts and general bean sprouts when the chlorella culture solution according to the present invention is treated.
본 발명은 클로렐라에 관한 것으로서, 보다 상세하게는 육고기나 어패류 및 채소류 등의 각종 식품류에 클로렐라 배양액을 처리하여 물성을 변화시키는 방법에 관한 것이다.The present invention relates to a chlorella, and more particularly, to a method of changing the physical properties by treating the chlorella culture solution to various foods such as meat, seafood and vegetables.
잘 알려진 바와 같이, 클로렐라는 4미크론 내지 8미크론 정도의 크기를 가지며 담수에서 성장하는 녹조류 플랑크톤의 일종으로 리신, 류신, 메티오닌 등과 같은 아미노산과, 미리스틴산, 팔미틴산 등과 같은 지방산과, 비타민 A, C, E, B1 내지 B2와, 마그네슘, 칼륨, 철, 아연, 망간, 크롬, 요오드 등과 같은 인체에 필요한 원소들을 함유하고 있으며, 특히 비타민 B1은 오이의 60배이고, 철분은 시금치의 40배 이상을 함유하고 있다.As is well known, chlorella is a type of green algae plankton growing in fresh water with a size of 4 to 8 microns and amino acids such as lysine, leucine and methionine, fatty acids such as myristic acid and palmitic acid, vitamins A and C , E, B1 to B2 and magnesium, potassium, iron, zinc, manganese, chromium, iodine and other elements necessary for the human body, especially vitamin B1 60 times more than cucumber, iron contains more than 40 times more than spinach Doing.
또한, 상기 클로렐라는 미래의 식량자원의 보고로 알려지고 있으며, 근래에는 다수의 실험에서 환경호르몬의 대표적 물질인 다이옥신 예방 및 배출에 인삼과 함께 뛰어난 효과가 있는 것으로 나타났다.In addition, the chlorella is known as a report of the future food resources, and in recent years a number of experiments have been shown to have an excellent effect with ginseng on the prevention and emission of dioxin, a representative substance of environmental hormones.
특히, 상기 클로렐라에는 세포 내 소기관 중 단백질 합성공장에 해당되는 리보솜과 세포의 생명유지에 필요한 에너지 생산공장인 미트콘드리아를 유지 및 복원시키는 강력한 세포 생성 및 재생력을 가진 물질로 세포의 신진대사와 세포분열을 촉진시키는 작용이 있는 생리활성 물질인 CGF(Chlorella Growth Factor)를 다량 함유하고 있기 때문에 성장기 어린이의 성장촉진 및 체력향상과 노화방지 등 면역력을 증강시키며, 또한 체내의 독소를 체외로 배출시키는 중금속 해독작용을 한다는 사실이 보고되고 있다.In particular, the chlorella is a metabolism and cells of the cell as a substance having a strong cell generation and regeneration ability to maintain and restore the ribosome corresponding to the protein synthesis plant of the intracellular organelles and the mitochondria, the energy production plant required for the life of the cell Since it contains a large amount of CGF (Chlorella Growth Factor), a bioactive substance that promotes cleavage, heavy metals that promote immunity, such as promoting growth, improving stamina and preventing aging, and releasing toxins from the body It is reported that it is detoxifying.
부가적으로, 위와같은 클로렐라를 이용하는 방식을 크게 나누어 보면 클로렐라의 약리 성분을 이용하는 방법과 클로렐라의 영양 성분을 이용하는 방법으로 구분 지을 수 있으며, 이러한 방법들은 이미 널리 알려진 공지된 기술이기 때문에 상세한 설명은 생략하기로 한다. 또한 오늘날에는 이러한 클로렐라의 유용한 성분들을 이용하기 위해 여러 광범위한 분야에서 다양한 연구 및 많은 시도들이 이루어지고 있는 실정이다.In addition, the method of using chlorella can be divided into chlorella's pharmacological components and chlorella's nutritional components. Since these methods are well known techniques, detailed descriptions are omitted. Let's do it. In addition, various studies and many attempts are being made in various fields in order to use these useful ingredients of chlorella today.
따라서, 본 발명은 위와같은 유용한 성분 및 효능을 가지는 클로렐라를 이용하여 각종 식료품들의 물성을 변화시키는 방법을 제공함에 그 목적이 있다.Accordingly, an object of the present invention is to provide a method of changing the physical properties of various food products using chlorella having the above useful ingredients and efficacy.
본 발명의 다른 목적은 액체상태의 클로렐라에 각종 식료품을 일정시간 동안 침지 또는 살포하여 상기 식료품들의 물성을 변화시키는 방법을 제공함에 있다.Another object of the present invention is to provide a method of changing the physical properties of the foodstuffs by immersing or spraying various foodstuffs in a liquid state for a certain time.
본 발명의 또 다른 목적은 본 발명자가 발견한 모균주 'No불가리스 26. KCTC 0448 BP'를 순수유기 배지로 배양된 활성클로렐라를 이용하여 각종 식료품들의 물성을 변화시키는 방법을 제공함에 있다.Still another object of the present invention is to provide a method for changing the physical properties of various food products using an active chlorella cultured with the parent strain 'No bulgaris 26. KCTC 0448 BP' found by the present inventors in a pure organic medium.
본 발명의 또 다른 목적은 육고기 및 어패류의 경도를 높이고 맛과 질을 향상시킬 수 있는 방법을 제공함에 있다.Still another object of the present invention is to provide a method for improving the hardness and taste and quality of meat and fish and shellfish.
본 발명의 또 다른 목적은 채소류에 잔존하는 농약성분을 현저히 낮추고, 상기 육고기에 있는 테트라싸이클린 등 항생제류의 함유량을 떨어뜨릴 수 있는 방법을 제공함에 있다.Still another object of the present invention is to provide a method of significantly lowering pesticide components remaining in vegetables and reducing the amount of antibiotics such as tetracycline in the meat.
이하 본 발명을 구체적으로 설명하기 위해 실시예를 들어 설명하기로 한다.Hereinafter, the present invention will be described with reference to Examples.
후술될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 한 개의 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.DETAILED DESCRIPTION In the following detailed description, one representative embodiment of the present invention is set forth in order to achieve the above technical problem. And other embodiments that can be presented with the present invention are replaced by the description in the configuration of the present invention.
우선 본 발명에서는 본원 출원인이 우리나라 최초로 국제 균주 협회로부터 승인받은 모균주 "No불가리츠 26. KCTC 0448 BP"로 배양된 액체 활성상태의 클로렐라를 이용하여 각종 식료품들(예를 들어, 돼지고기나 오리고기, 쇠고기 등의 육고기 및 넙치, 우럭, 오징어, 멍게 등의 어패류 및 각종 야채류)의 물성을 변화시키는 방법을 제시하고자 한다.First, in the present invention, applicants use various food products (for example, pork or duck) using liquid active chlorella cultured with the parent strain "No Bulgaritz 26. KCTC 0448 BP", which was first approved by the International Strain Association. Meat and beef, meat and fish such as halibut, squid, squid, sea urchin and other vegetables) to change the physical properties of).
즉, 상기 모균주로 배양된 액체상태의 클로렐라에 각종 식료품들을 일정시간 동안 침지시키거나 혹은 상기 클로렐라 배양액을 식료품에 살포하게 되면, 육고기와 어패류의 경도가 높아지고 테트라싸이클린의 함량이 현저히 떨어지게 되며 또한 각종 채소류에 잔존하는 농약(EPN등) 성분이 현격히 감소하게 되는 특징이 있으며, 이와 같이 각종 식료품들의 물성을 변화시키는 방법이 본 발명에서 구현하고자 하는 기술적 사상이다.That is, when various foodstuffs are immersed in the liquid chlorella cultured with the parent strain for a predetermined time or the chlorella culture solution is sprayed on the foodstuff, the hardness of the meat and the fish and shellfish increases, and the content of the tetracycline is significantly lowered. Pesticides (EPN, etc.) components remaining in the is characterized in that it is significantly reduced, the method of changing the physical properties of various foods as described above is a technical idea to be implemented in the present invention.
한편, 본 발명에서는 본원 출원인이 1998. 4. 10. 출원하여 1999. 12. 29.자로 등록된 등록특허공보 등록번호 제0249913호(클로렐라 배양 방법)에 기술되어 있는 방법으로 배양된 클로렐라를 사용하며, 바람직하게는 실내배양 및 순수유기질 농법으로 배양된 클로렐라 배양액에 전술한 각종 식료품들을 일정시간 동안 침지시키므로서 상기 식료품들의 물성을 변화시킬 수 있는 방법을 제시한다.On the other hand, the present invention uses the chlorella cultivated by the method described in the patent application No. 00249913 (Chlorella culture method), the applicant of the application filed on April 10, 1998 and registered as December 29, 1999 Preferably, the present invention provides a method of changing the physical properties of the foodstuffs by immersing the aforementioned various foodstuffs in a chlorella culture medium cultured by indoor culture and pure organic farming for a predetermined time.
위와같이, 본 발명에서 제시하고자 하는 방법(즉, 기술적 사상)에 의해 각종 식료품들의 물성이 변화되었다는 것은 도 1 내지 도 8의 각 시험성적서 및 비교사진들에 의해 용이하게 이해될 것이며, 이는 후술하는 각 실시 예에 의해 상세히 설명될 것이다.As described above, it is easy to understand that the physical properties of various food products by the method (ie, technical idea) proposed by the present invention are easily understood by the test reports and comparative photographs of FIGS. 1 to 8, which will be described later. Each embodiment will be described in detail.
이하 본 발명의 바람직한 실시 예에 의거 상세히 설명하겠는 바, 상기 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter will be described in detail based on the preferred embodiment of the present invention, the present invention is not limited by the embodiment.
*[실시예 1]* [Example 1]
액체상태의 클로렐라 배양액에 넙치와 우럭, 오징어, 멍게, 돼지고기, 오리 고기를 약 30분 동안 침지시킨 후, 경도를 측정하였다. 상기 측정결과는 도 1의 시험성적서에 나타나 있다. 이때 상기 클로렐라 배양액을 전술한 육고기나 어패류에 살포시킬 수 있다.After immersion for about 30 minutes in a liquid chlorella culture, flounder, rock, squid, sea squid, pork, duck meat, and the hardness was measured. The measurement results are shown in the test report of FIG. At this time, the chlorella culture can be sprayed on the meat or fish and shellfish described above.
상기 도 1에서 보는 바와 같이 상기 클로렐라 배양액을 처리(즉, 침지 또는 살포)했을 때는 미처리시보다도 경도가 현저히 향상되었음을 볼 수 있다.As shown in FIG. 1, when the chlorella culture solution is treated (that is, immersed or sprayed), it can be seen that the hardness is significantly improved compared to that of the untreated.
특히 도 4 및 도 5의 각 비교사진들을 보면, 동일한 돼지고기를 본 발명에서와 같이 클로렐라 배양액에 침지시키게 되면 체지방이 녹아 내리고 세포의 조직이 살아있는 모습을 관찰할 수 있으며, 또한 상기 클로렐라 배양액에 침지시켰던 돼지고기는 익히는 과정에서 육즙이 빠지지 않고 골고루 잘 익을 뿐만 아니라 불판과 고기가 타지도 않고 연기도 적으며 냄새도 발생하지 않았다.In particular, when comparing the photographs of each of Figures 4 and 5, when the same pork is immersed in the chlorella culture as in the present invention, the body fat is dissolved and the tissues of the cells can be observed living, and also immersed in the chlorella culture In the process of cooking, the pork is not juicy and evenly cooked, the grill and meat are not burned, there is little smoke and no smell.
또한 도 6의 비교사진을 보아도, 닭모래주머니를 클로렐라 배양액에 침지시켰을 때가 세포조직이 살아있는 것과 같이 탄력이 있는 것으로 나타났다.In addition, even in the comparison picture of Figure 6, when the chicken gizzard immersed in the chlorella culture medium, it was shown that the tissue is as elastic as living.
*또한 도 7의 비교사진에 나타낸 바와 같이, 횟감용으로 사용되는 생굴을 클로렐라 배양액에 1분 동안 침지시키게 되면 미처리시보다도 더 싱싱한 생굴을 얻을 수 있었다.In addition, as shown in the comparative picture of Figure 7, when immersed in the chlorella culture medium for 1 minute in the raw oysters used for persimmon sashimi was able to obtain more fresh raw oysters than when untreated.
[실시예 2]Example 2
액체상태의 클로렐라 배양액에 닭을 침지시킨 후, 테트라싸이클린의 함량을 측정한 결과 미처리(0.173mg/kg)때보다 현저히 감소(0.096mg/kg)하는 것으로 나타 났다.After immersing the chicken in a liquid chlorella culture, the content of tetracycline was found to be significantly reduced (0.096 mg / kg) than when not treated (0.173 mg / kg).
[실시예 3]Example 3
액체상태의 클로렐라 배양액에 상추를 침지시킨 후, 농약성분(EPN)을 검출한 결과, 미처리 일때는 52.38mg/kg로 나타났고 상기 클로렐라 배양액을 처리했을 때는 2.95mg/kg로 나타났다.After immersing the lettuce in the liquid chlorella culture solution, and detected the pesticide component (EPN), it was found that 52.38 mg / kg untreated and 2.95 mg / kg when the chlorella culture was treated.
[실시예 4]Example 4
도 8에 나타낸 비교사진에서 보는 바와 같이, 클로렐라 배양액을 상추에 뿌리게(즉, 살포하거나 혹은 물을 주듯히 주기적으로 공급하게) 되면, 종래에 비해 약 5~6배 정도의 양을 얻을 수 있고 또한 성장속도도 매우 빠르게 나타났으며, 특히 상추가 나무처럼 위로 자라고 옆으로 잎사귀를 채취할 수 있었다.As shown in the comparison picture shown in FIG. 8, when the chlorella culture is sprayed on the lettuce (that is, sprayed or periodically supplied with water), an amount of about 5 to 6 times as compared to the conventional method can be obtained. In addition, the growth rate was also very high, especially the lettuce could grow up like a tree and harvest leaves laterally.
또한, 도 9의 사진을 보면, 콩나물을 재배할 때 처음부터 시작하여 수확할 때까지 상기 클로렐라 배양액을 주기적으로 공급 또는 살포하여 재배하였으며, 그 결과 콩나물에서 비린내가 나지않고 향긋한 냄새가 나며 또한 재배과정에서 콩나물이 잘 썩지 않고 성장속도가 빠르고 특히 콩나물이 연하고 맛이 좋아 뿌리채 먹을 수 있었다.In addition, in the photograph of Figure 9, starting from the beginning when cultivating bean sprouts were cultivated by periodically supplying or spraying the chlorella culture until harvesting, as a result there is a fishy smell without smelly smell and also the cultivation process The sprouts did not rot very well, and the growth rate was fast.
상술한 바와 같이 본 발명의 실시 예에 따른 클로렐라 배양액을 이용한 각종 식료품들의 물성을 변화시키는 방법은 다음과 같은 많은 효과를 달성할 수 있으며, 이러한 효과는 전술한 각 도면에 의해 명확하게 뒷받침된다 할 것이다.As described above, the method of changing the physical properties of various food products using the chlorella culture according to the embodiment of the present invention can achieve many effects as follows, and these effects will be clearly supported by the above-described respective drawings. .
첫 번째로, 본 발명은 세계 최초로 살아있는 액체상태의 그 자체를 이용하므로서 클로렐라의 효능을 거의 이용할 수 있으며, 즉 도 1 내지 도 9의 시험성적서 및 각 비교사진에서 보는 바와 같이 육고기나 어패류의 경도가 높아지고 또한 세포조직이 살아나는 모습을 확인할 수 있다.First, the present invention can utilize almost the efficacy of chlorella by using the world's first living liquid state itself, that is, the hardness of meat or fish as shown in the test report and the comparison picture of FIGS. It can also increase the appearance of tissues.
두 번째로, 본 발명은 채소에 묻어있는 농약성분(EPN)을 약 2.95mg/kg(미처리시 52.38mg/kg의 EPN이 존재하였음) 정도로 낮출 수 있으며, 또한 육고기에 있는 테트라싸이클린의 함유량을 떨어뜨릴 수 있다.Secondly, the present invention can lower the pesticide content (EPN) contained in vegetables to about 2.95 mg / kg (52.38 mg / kg of EPN was present when untreated) and also reduce the content of tetracycline in meat. Can be.
세 번째로, 본 발명은 각종 식료품들의 물성을 변화시키므로 음식물을 맛있게 먹을 수 있도록 하며, 즉 육고기의 경우 지방을 분해시키고 세포를 활성화하여 육질을 더욱 부드럽게 하고 소화력도 좋게 할뿐만 아니라 생선에도 살균효과와 세포 조직력을 강화하고 신선도를 유지시키며 비린내를 제거시켜 더욱 단백하고 맛있게 만들 수 있다.Thirdly, the present invention changes the physical properties of various food products, so that food can be eaten deliciously, that is, in the case of meat, it breaks down fat and activates cells to make meat more soft and digestive, as well as sterilizing effect on fish. It can be made more protein and delicious by strengthening cell organization, maintaining freshness and removing fishy smell.
네 번째로, 본 발명은 밥을 지을 때 상기 클로렐라 배양액을 사용하였더니 농약을 중화시키고 쌀의 물성을 향상 및 변화시켜 맛이 좋고 찰지며 굳지 않는 장점이 있었다.Fourthly, the present invention has the advantage that the chlorella culture medium used to cook rice to neutralize the pesticides and improve and change the physical properties of the rice to taste good, cold and not harden.
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