KR101259162B1 - Salt using Bambusae Calulis in Liquamen and manufacturing method thereof and functional food composition - Google Patents

Abstract

The present invention relates to bamboo salt and a method for preparing the same, and a functional food composition containing the same, and more particularly, bamboo salt and a method for preparing the same, and a functional food composition containing the bamboo salt and sun salt extracted from bamboo as an active ingredient. It is about.
The bamboo salt of the present invention is formed by mixing bamboo salt with bamboo salt after extracting bamboo salt from the bamboo, and contains 1 to 20% by weight of the bamboo salt and 80 to 99% by weight of the sun salt.
Unlike the conventional bamboo salt manufacturing method, the bamboo salt of the present invention is prepared by mixing the natural salt with bamboo salt extracted from bamboo, so that the production is simple and uniform in quality than the conventional bamboo salt. In addition, by adding a large amount of antioxidants, such as polyphenols, amino acids, vitamins, reducing sugars and sugars, saponins, minerals, which are contained in the bamboo salt, can be used as additives and foods of various foods.

Description

Salt using Bambusae Calulis in Liquamen and manufacturing method etc. and functional food composition

The present invention relates to bamboo salt and a method for preparing the same, and a functional food composition containing the same, and more particularly, bamboo salt and a method for preparing the same, and a functional food composition containing the same, containing bamboo salt and sun salt extracted from bamboo as an active ingredient. It is about.

Bamboo (Bambusoideae) is a genus of perennial evergreen trees belonging to the monocotyledonous rice plant family, and is widely distributed in temperate and subtropical regions. It is the tallest plant among the flowering plants, reaching a height of 30m and a diameter of about 30cm, and the stem is round, round and hollow.

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Bamboo-based bamboo salt is a kind of processed salt obtained by repeating sun-dried salt in a bamboo barrel blocked by one side, sealing it with ocher, and then baking it in high heat 7 to 10 times. Bamboo salt, which is contained in salt by extracting useful components of bamboo, has been widely used in folk medicine as a therapeutic agent for various digestive systems and various anti-inflammatory agents.

However, the conventional bamboo salt has a problem that the manufacturing method is not constant and accordingly the components are not uniform, so the efficacy effect is not constant. In addition, the process is very complicated and difficult because the baking process in the kiln should be repeated 7 to 10 times in the production of bamboo salt.

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The present invention aims to provide a bamboo salt and a method for preparing the same, and a functional food composition, which is easy to manufacture and uniform in quality while simultaneously containing the natural salt in bamboo salt extracted from bamboo.

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Bamboo salt of the present invention for achieving the above object is characterized in that it was formed by mixing the natural salt with bamboo salt extracted from bamboo.

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The salt salt is characterized in that it further contains a chayote extract extracted from chayote ( Sechium edule ).

The chayote extract is characterized in that the fermented by mixing at least one selected from the fruit, leaves, stems of the chayote with grain.

In the method of preparing the bamboo salt of the present invention, bamboo and water are mixed and introduced into an extractor, and then, 100 to 140 ° C. water vapor is added for 20 to 30 hours, and the extracted extract is concentrated to 5 to 20 Brix, followed by low temperature of 1 to 4 ° C. Aging at to obtain mortality; Characterized in that it comprises a; mixing 1 to 20% by weight and 80 to 99% by weight of natural salt.

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And the functional food composition of the present invention includes the above-mentioned bamboo salt as an active ingredient.

As described above, the bamboo salt of the present invention, unlike the conventional bamboo salt manufacturing method, is made by mixing the natural salt with bamboo salt extracted from bamboo, so the production is simple and uniform quality compared to the conventional bamboo salt.

In addition, by adding a large amount of antioxidants, such as polyphenols, amino acids, vitamins, reducing sugars and sugars, saponins, minerals, which are contained in the bamboo salt, can be used as additives and foods of various foods.

Hereinafter, the salt salt of the present invention will be described in detail.

Bamboo salt according to an embodiment of the present invention is characterized by containing 1 to 20% by weight of bamboo salt extracted from bamboo, and 80 to 99% by weight of natural salt.

In the present specification, "Bambusae Caulis in Liquamen" means a processed juice or juice solution extracted by heating bamboo at a high temperature in the form of a powder.

Killing capacity is characterized by antioxidant and anti-inflammatory effects (C. Hu, Y. Zhang, DD Kitts, J Agric Food Chem 48, 3170-3176, 2000, HJ Jung, JH Nam, J. Choi, KT Lee, HJ Park, J Ethnopharmacol 97, 359-367, 2005). In addition, death has a bactericidal and fungal inhibitory effect (M. Fujimura, M. Ideguchi, Y. Minami, K. Watanabe, K. Tadera, Biosci Biotechnol Biochem 69, 642-645, 2005). It is known to have a protective effect (Y. Akao et al., Bioorg Med Chem 12, 4791-4801, 2004).

In addition, in the present specification, "Bambusoideae" is a perennial genus belonging to Phyllostachys, Arundinaria, Sasa, Pseudosasa, belonging to the monocotyledonous rice plant (Paddy) family Refers to the general name of the tree.

P. bambusoides , P. nigra , P. nigra, there is . henonis ), dough ( P. nigra for . punctata ), P. comprossa , etc., and A. simonii . And as a substitute , S. coreana , S. kurilensis , S. quelpaertensis , S. borealis , S. borealis var . Chiisanensis , S. borealis there is . gracilis ) and the like. Also, in this genus, P. japonica and P. japonica there is . purpurascens ) and the like.

The kill force used in the present invention can be prepared by applying a conventionally known method, but preferably prepared by the following method.

The production of bamboo force in the present invention can be used not only the stem of the bamboo but also the roots and leaves of the bamboo. This selection allows the ingredient to contain a large amount of antioxidants such as polyphenols, amino acids, vitamins, reducing sugars and sugars, saponins, minerals and evenly. In particular, although bamboo roots contain a large amount of useful components for the human body, conventionally, only bamboo stems were used for the production of bamboo, and there are no examples using bamboo roots.

The stems, roots and leaves of bamboo can be used alone or in any combination. Preferably, stems, roots, and leaves are used together to make the best use of the various components of bamboo.

In the present invention, the stem of the bamboo is collected in the autumn and winter of bamboo grown for 3 years or more, and cut to 20-30cm size, and then wash the dirt and foreign substances on the outer surface of the bamboo in water mixed with vinegar Remove and split to size of 2-3 cm to prepare. Preferably the bamboo stalks use a royal thigh.

Bamboo stem mainly contains reducing sugars and sugars, the amount of which is preferably 50 to 90% by weight of the total mixture of bamboo stems, roots, and leaves. If the content is less than 50% by weight, the reducing sugar and sugar content is reduced, and if it is more than 90% by weight, the content of polyphenols, amino acids, vitamins, saponins, and minerals is reduced.

In the present invention, the bamboo roots are taken in autumn and winter, washed well in water, dried in the shade and cut into sizes of 2 to 3 cm in length. Preferably bamboo roots use a stalk.

Bamboo root mainly contains saponin and vitamin components, and the amount of bamboo root is preferably 1 to 40% by weight of the entire mixture of bamboo stems, roots and leaves. If the content is less than 1% by weight, the content of polyphenols, vitamins and saponins is lowered in the killing force, and if it exceeds 40% by weight, the amino acids, reducing sugars and sugars and minerals in the killing force tend to be lowered.

Bamboo leaves in the present invention, after harvesting new leaves in May-June, washed and cut to dry well in the shade to use. Preferably the bamboo leaves use a stalk.

Bamboo leaves mainly contain amino acids and minerals, and the amount of the bamboo leaves is preferably 1 to 20% by weight of the whole mixture of bamboo stems, roots and leaves. If it is less than 1% by weight, the amino acid and mineral content is lowered in the killing, and if it exceeds 20% by weight, the content of polyphenols, reducing sugars and saccharides, saponin in the killing is less likely.

Bamboo material composed of 50 to 90% by weight of stems of bamboo, 1 to 40% by weight of roots, and 1 to 20% by weight of leaves is introduced into the extractor, and then water is added. At this time, 20 to 50% by weight of bamboo material, 50 to 80% by weight of water is mixed. The mixing ratio is an effective range for extracting useful components of bamboo.

Next, it heats using steam. At this time, the temperature of the steam is extracted by adding steam of 100 to 140 ℃ for 20 to 30 hours to improve the extraction efficiency while reducing the destruction of the active ingredient of bamboo.

The extracted extract is first filtered to filter out solids and then concentrated to 5-20 Brix by evaporating water at 45-70 ° C. for 6-24 hours at a concentrator. If the concentration of the concentrated extract liquid is less than 5Brix, the drying time is long in the drying step to be described later, and if the concentration exceeds 20Brix, the viscosity of the concentrate is too large, there is a problem that mixing processing with natural salt is not easy.

The concentrated extract is filtered and then secondaryly stored to mature for 20 to 40 days at 1-4 ° C. in order to remove residual solids and produce high purity. After aging, the final third filtration produces reddish brown clear transparent force.

In addition to the liquid form of the liquid force described above, it is possible to produce a powder form of force.

To this end, the extract extracted from the extractor is concentrated to 50 to 80 Brix in a concentrator. The concentrated extract is aged for 20-40 days at 1-4 ° C. after secondary filtration. And after tertiary filtration it is lyophilized or vacuum dried to powder. Freeze drying is carried out at a pressure of -1 to -3 kg / cm ² and a temperature of -65 to -90 ° C., and vacuum drying is performed at a pressure of -1 to -3 kg / cm ² and a temperature of 50 to 80 ° C. Lyophilization and vacuum drying conditions may vary, but the above conditions are preferable when minimizing the destruction of useful components of the killing force and considering production efficiency.

As described above, the bamboo salt produced as described above has a sweet taste, is not cold and poisonous, and has a large amount of polyphenols, amino acids, vitamins, reducing sugars and sugars, saponins, minerals, etc., because the heat extraction method is applied without burning bamboo.

It is preferable to use sun salt as the salt to be mixed with the bamboo force. It is preferable to use sun salt after removing brine. Gan (Mgcl ₂ · 6H ₂ O) is the remaining solution of salt from concentrated saltwater or salty water. The main ingredient is magnesium chloride, which has a unique irritant bitter taste. Natural salts are removed by using a high speed dehydrator or decanda that is 1000 rpm or more. In addition, it is possible to remove the guard using the traditional method of removing the guard. For example, stack salt sacks and leave them for a year or two, or add salt to a perforated jar and leave them for two to three years to let the hygroscopic effluent melt away.

The natural salt from which the brine is removed is subjected to a high temperature carbonization process to obtain a white salt mass. Specifically, in a ceramic vessel that does not break even at a temperature of 1300 ℃ to remove impurities by heating for 8 to 12 hours at 600 to 800 ℃ in an electric furnace of a hot wire heating method instead of a conventional kiln or gas kiln that is concerned about the generation of tar or dioxin. . When sun salt is heated in electric furnace for 7 hours, it becomes around 800 ℃. After heating at 800 ℃ within 5 hours, cut off the power and cool slowly to produce white salt mass at below 100 ℃.

The white salt mass produced through high temperature carbonization process removes sulfate and sulfite ions, which cause salt bitterness and acidity, so that only a small amount of sulfur is present.Magnesium chloride is converted to magnesium oxide, so the taste is smooth and bitter. It tastes salty and sweet.

In addition, the salt forms a porous structure in which the water contained in the original sun salt evaporates due to high temperature carbonization and numerous fine holes are opened in the place where the impurities are carbonized. This makes it very easy for the bamboo to mix on the surface of the salt or to penetrate into the salt when mixed with it. Therefore, it has the advantage of penetrating deep into the coating or the inside of a large amount of force in the salt subjected to high temperature carbonization process.

White salt mass after hot carbonization is pulverized to the usual salt size. It can be pulverized in a slow mill with a natural stone roller attached.

After the bamboo salt and the roasted natural salt are prepared as described above, it is mixed in a ratio of 1 to 20% by weight and 80 to 99% by weight of natural salt. If the mixing ratio of the less than 1% by weight of bamboo salt is weak functionality, if it exceeds 20% by weight it is difficult to produce a soft and savory bamboo salt.

When the mortality is a liquid, the mortar and sun salt are mixed in a stainless steel power mixer equipped with a liquid spraying device, and then dried in a drier at a temperature of 60 to 110 ° C. for at least 12 hours to dry the water content below 1%. After drying, the hardened salt is pulverized in a low-speed grinder with a natural stone roller to obtain bamboo salt. These salt salts are formed by coating the salt on the surface of salt or by infiltrating the salt into the salt.

Pulmonary salt of the present invention removes harmful substances to the human body, contains useful mineral components and various components beneficial to the human body. Therefore, it can be used as an additive for seasoning in various foods.

In another embodiment of the present invention, the chayote extract may be further mixed with the mixture. In this case, 1 to 10 parts by weight of chayote extract is mixed with 100 parts by weight of sun salt.

Chayote ( Sechium edule ) is a perennial vine plant with tendrils belonging to the family Cucurbitaceae. It is native to southern Mexico and Central America, and is produced in many places in Asia, Mexico, and Costa Rica. Chayote is pale green, shaped like a pear or apple, and is about 10 ~ 20cm long, with a deep ridge in the middle. Chayote may vary from country to country to sayote, tayota, chocho, chow-chow, christophene, milliliton, and alligator boat It is called pear, vegetable pear, and in Austria it is called choko. It is also called inflorescence (佛手瓜). Chayote, which is rich in amino acids, vitamin C and various minerals, is known for its successful cultivation in Jeju Island.

General ingredients, minerals, and vitamins of chayote's pulp are as shown in Table 1 below.

General component
(in g / 100g) moisture protein Geology Ash carbohydrate fibrin 91.2 0.9 0.1 0.4 7.4 0.8
Mineral
(in mg / 100g) Ca P Fe Na K - 20.64 25.27 0.24 8.27 12.6
vitamin
(in mg / 100g) Vitamin A Vitamin C - - - - 0.85 7.79

Chayote is rich in vitamins, potassium and other minerals. It has also been shown that there is no cholesterol known to deposit on blood vessels and cause atherosclerosis to cause hypertension.

As used herein, "chayote extract" means that obtained by extracting from various organs or parts (such as fruit, leaves, flowers, stems, branches, shells and seeds, roots, etc.) of the chayote, preferably the skin of the fruit And it means at least one extract selected from the flesh, leaves, roots.

The chayote extract can be extracted in various ways. For example, after adding the extraction solvent 2 to 20 times by weight with respect to chayote may be mixed for 1 to 24 hours at 10 to 150 ℃ hot water extraction, cold or hot needle extraction. Further, a reflux cooling extraction method, an ultrasonic extraction method, or the like can be used. In addition to the above-described extraction method, an extract obtained through a conventional purification process is also included. For example, an active fraction obtained through various purification methods, such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatographies, etc., is also included in the extract.

At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as the extraction solvent. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture. It is preferable to use 60% ethanol aqueous solution as the extraction solvent. It goes without saying that the extract obtained by using the above-mentioned extraction solvent can be obtained in the form of powder through filtration, concentration under reduced pressure or freeze-drying, spray drying or the like.

Specifically, chopped 200 g of the fruit and 200 g of leaves from which the seeds were removed were finely chopped, and then 4 liters of water was added and extracted by heating at 100 ° C. for 4 hours. Can be obtained. Also, finely cut 200g and 200g leaves of the chayote from which the seeds were removed, extract 4 times of 60% ethanol aqueous solution and extract 3 times at 25 ° C. for 12, 6, and 3 hours. Concentrate under reduced pressure at 40 ° C. or below using a rotary pressure reducer and freeze. Drying may yield a chayote extract.

Chayote extract can be obtained by the above-mentioned method, but preferably, the extract is added to the fermented fermented product by mixing chayote with grains. To this end, grains and sugars are mixed in the juice obtained by juice of chayote, and then fermented into the fermentation vessel, and then fermented by adding fermentation bacteria and stored at 20 to 30 ° C. for 2 to 4 months. At this time, the mixing ratio of 20 to 40% by weight of grains, 10 to 20% by weight of sugar per 100 parts by weight of juice, fermentation bacteria inoculate 0.01 to 0.03 parts by weight based on 100 parts by weight of juice.

Rice, barley, wheat, etc., cooked by heating with grains, may be used, and oligosaccharides, lactose, glucose, fructose, and sugar may be used as sugars. Saccharomyces cerevisiae ( KCCM1129) is used as a fermentation bacterium. The fermentation process is an example of fermentation by artificially inoculating fermentation bacteria, but fermentation bacteria naturally present in the air or raw materials can be naturally fermented into the fermentation vessel.

After the fermentation process is completed, finely grind and homogenize with a grinder, and then centrifuged to take a supernatant, and the supernatant is obtained by removing alcohol components through a conventional vacuum concentration.

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Functional food compositions of the present invention containing pummon salt include all forms such as nutritional supplements, health foods and food additives, in addition to conventional foods. Food compositions of this type may be prepared in a variety of forms according to conventional methods known in the art. Such food compositions may be prepared by adding the salt of the present invention in place of conventional salts or seasonings.

For example, side dishes or soups such as kimchi, pickles, herbs, soups, and steamed vegetables may be applied. In addition, beverages (including alcoholic beverages), fruits and processed foods (e.g. canned fruit, canned foods, jams, etc.), fish, meat and processed foods (e.g. ham, sausage corned beef, etc.), breads and noodles (e.g. : Udon, soba, ramen, spaghetti, macaroni, etc., fruit juice, various drinks, cookies, malts, dairy products (e.g. butter, cheese), edible vegetable oil, margarine, vegetable protein, retort food, frozen food, various kinds It can be prepared in the form of seasonings (e.g., miso, soy sauce, sauce, etc.).

In addition, it may be ingested by granulation, encapsulation and powdering, and may be prepared in the form of powder, capsule, soft capsule, tablet, gum, adhesive type liquid composition.

In addition, in the food composition, in order to enhance the taste as a known additive, natural flavors such as plum, lemon, pineapple or herb, or natural fruit juice, natural pigments such as chlorophyllin and flavonoid, and fructose, which are sweet sugar Can be mixed with honey, sugar alcohol, sugar and acidulants such as citric acid and sodium citrate.

Food composition of the present invention other than the above is a variety of nutrients, vitamins, electrolytes, flavors, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol And carbonation agents used in carbonated beverages.

In the above-mentioned food composition, the amount of bamboo salt may be contained in 0.01 to 10.0% by weight of the total weight. The food composition is not particularly limited to other ingredients except that it contains essential salts as essential ingredients.

Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples. However, the following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited by the following Experimental Examples.

Example 1 Preparation of Pyrolysis Salt

After washing and drying, 70% by weight of the stems cut into pieces of 2 to 3 cm in size, 20% by weight of the roots and 20% by weight of the roots, and 10% by weight of the leaves, put into the extractor, and then added water to 40% by weight of bamboo. And water at 60% by weight. Then, the mixture was heated and extracted for about 25 hours using steam of about 120 ° C. generated in a steam boiler mounted on the extractor, and the solids were filtered by primary filtration. The extract extracted from the extractor is transferred to a condenser capable of decompression using a transfer pump and pipes, and then the extract is heated for 18 hours with 60 ° C heat of a steam boiler mounted on the concentrator (-1.5atm), and the moisture is exchanged by a heat exchanger. The extract was concentrated by evaporation and concentrated to about 70 Brix, followed by secondary filtration.

The concentrated extract was aged for 27 days in a low temperature refrigerator at 2 ° C. and then filtered through a third to give a red brown, clear liquid form. The bamboo mortar was prepared in powder form by drying in a drying furnace maintaining a pressure of -2kg / cm ² and a temperature of -70 ℃ and then pulverized to 500 mesh particle size.

On the other hand, the sun-dried salt salted in Jeondo, Sinan-gun, Jeollanam-do was purchased around May-August, and then sprinkled by rotating at 1000rpm for 20 minutes in a high-speed dehydrator, and then heating the salt for 800 hours at 800 ° C in an electric furnace of a hot wire heating method. After heating, the mixture was cooled slowly to obtain a white salt mass at 100 ° C. or lower, which was ground to a particle size of about 15 mesh using a low-speed natural stone roller mill.

Prepared salt salt was prepared by mixing 95% by weight of the prepared roasted natural salt and 5% by weight of bamboo powder in a stirrer.

Example 2: Manufacture of Pulmonary Salt

After extracting the extract liquid in the extractor in the same manner as in Example 1, the extract liquid was heated for 8 hours with a 60 ℃ heat of the steam boiler mounted on the concentrator (-1.5atm), the water was evaporated by a heat exchanger and concentrated to about 15 Brix sugar The extract was then concentrated by second filtration. The concentrated extract was aged for 27 days in a low temperature refrigerator at 2 ° C. and then filtered through a third to give a red brown, clear liquid form.

And after mixing 90% by weight of natural salt and 10% by weight of the salt prepared in the same manner as in Example 1 and dried for 13 hours in an electric heater at 90 ℃ (0.8% by weight of water to weight of the total weight) and then 15 mesh particle size Pulverized salt was prepared by grinding.

Experimental Example 1: Component Analysis

The composition analysis of bamboo salts of Examples 1 and 2 of the present invention, and bamboo salts and sun salts obtained by calcination of the conventional nine times were tested by the KFDA Food Code, and the results are shown in Table 2 below.

Category (% by weight) Example 1 Example 2 Sun salt Bamboo salt salt 35.04 36.5 32.0 37.4 Goat 54.9 57.2 51.9 57.5 potassium 0.32 0.25 0.26 0.55 calcium 0.15 0.13 0.33 0.50 magnesium 0.85 0.88 0.95 0.52 iron 0.0015 0.0015 0.0047 0.0093 manganese 0.0082 0.0082 0.0007 0.0026 zinc 0.00023 0.00025 Less than 0.0001 Less than 0.0001 arsenic - - Less than 0.0001 Less than 0.0001 sign - - 0.01 or less 0.01 or less silicon - - 0.11 0.56 lead 0.00009 0.00001 Less than 0.00005 Less than 0.00005 germanium - - Less than 0.00001 Less than 0.00001 brimstone 0.19 0.2 0.98 0.86 Polyphenol 0.34 0.30 0.15 amino acid 0.5 0.51 - - vitamin 0.142 0.143 - - Reducing Sugars and Sugars 0.0051 0.0051 - - Saponin 0.0017 0.0017 - - phenol - - - detection Methanol - - - detection tar - - - detection

Referring to the results of Table 2, the bamboo salt of the present invention is a polyphenol that is an active ingredient of porridge without containing phenol, methanol and tar, unlike the conventional bamboo salt prepared by filling the salt in a bamboo barrel and baked nine times Amino acids, vitamins, reducing sugars and sugars, saponins and minerals can be found.

Therefore, it is expected not only to increase the umami taste of food but also to provide nutritionally balanced bioactive substances.

In addition, the salt of the present invention contains various minerals such as potassium, calcium, magnesium, and, in particular, it was found that the content of magnesium is high. Potassium affects vasodilation and secretion of aldosterone and renin. Calcium and magnesium play an important role in metabolism to maintain homeostasis of blood pressure. Magnesium also regulates contractile proteins, regulates the transport of calcium, sodium and potassium in cell membranes and lowers blood pressure by inhibiting the release of norepinephrine.

In the above, the present invention has been described with reference to one embodiment, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible.

Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (7)

delete delete Contains bamboo extract extracted from bamboo, sun salt, chayote extract extracted from sechium edule ,
The chayote extract is a bamboo salt, characterized in that fermented by mixing at least one selected from the fruit, leaves, stems of the chayote with grain. delete Functional food composition comprising the salt of claim 3 as an active ingredient. delete delete