KR101460785B1 - manufacturing method for functional fermented pottery - Google Patents

Abstract

More particularly, the present invention relates to a method for producing ocher-functional salted fish using natural glaze. More particularly, the present invention relates to a method for producing ocher-dried salted fish using a natural glaze, And then stirring the natural glaze thoroughly on the inside and outside, and then heating the mixture to 600 to 1200 ° C for 72 to 84 hours.
The functional fermented potato produced by the above method uses natural glaze, so that the pottery and heavy metals contained in water and food are absorbed by the pottery.
In addition, the fermented Onggi has excellent effect of deodorization of odor and toxic gas, excellent harmful heavy metal and toxic substance adsorption neutralization ability, and shortens fermentation period of fermented seaweed to prevent degeneration and activates beneficial strains, have.

Description

{Manufacturing method for functional fermented pottery}

The present invention relates to a functional fermented pottery composition to which a fusing technique mixed with yellow earth, diatomaceous earth and complex active minerals is applied to the inside and outside of the pot by applying an environmentally friendly pollution-free glaze to the molding process of the gilt ointment .

The loess is composed of approximately 60 to 80% by weight of quartz, 18 to 35% by weight of feldspar, and 2 to 5% by weight of silt, and the silt is composed of various minerals such as biotite and biotite tourmaline , And these minerals are known to release far-infrared rays that are beneficial to the human body, thereby activating cells and facilitating metabolism such as blood circulation

Onggi which is made by using this loess has a property of absorbing moisture when it is high in humidity and maintaining a proper level of humidity by blowing it out to dry, that is, the yellow earth wall breathes.

Diatomaceous earth is a super-strong dehumidifier: phytoplankton (diatomaceous earth) has been deposited over many years on the bottom of the lake or lake and fossilized. It has been used as raw material for refractory insulation bricks since it has been used as fire-resistant soil for some time. Diatomaceous earth having a "super porous structure" having pores in the order of nanometers (1 millionth of a millimeter) has various excellent effects such as "deodorization" and "fire resistance" together with the maximum property called " Currently, diatomaceous earth is used as a filtration agent for beer and alcohol, and it is completely harmless to the human body. It adsorbs noxious gas, odor and odor into nano-sized holes and removes sick house syndrome. It does not hide the odor temporarily like the direction product but absorbs the odor itself and completely removes it.

Complex active minerals are composed of silicon dioxide (SiO ₂ ), aluminum oxide (Al ₂ O ₃ ), magnesium oxide (CaO), sodium oxide (Na ₂ O), potassium oxide (K 2 O), manganese oxide (MnO) consist of.

Bamboo charcoal powder has 1.5 times as many fine pores as general charcoal, which has a large surface area of 300-400 m 2 per 1 g of bamboo charcoal, rich in minerals, far infrared ray emissivity of 93%, and ability to block electromagnetic waves great.

The contact area of this bamboo charcoal with the wide air adsorbs impurities such as hydrogen sulfide gas, heavy metals and chlorine in the tap water and trihalomethane which cause bad odor, and also adsorbs impurities such as potassium, magnesium, sodium, calcium, These minerals have properties such as leaching, far-infrared radiation, and anion emission, and are used in various fields.

Onggi has been used as a dishware for cooking utensils and has been in high demand. Recently, due to the increasing importance of health, the inventor of the invention has invented a fermented pottery having high infrared emissivity and excellent electromagnetic shielding ability. A new functional fermented Onggi was prepared by using the glaze.

Conventional technologies include Korean Patent Laid-Open Publication No. 10-2011-0092632, 'Bioceramic Food Fermentation Apparatus Having a Reading Function', Korean Patent Laid-Open No. 10-2010-0052931 'Manufacturing Method of Ingot Containing Mica'.

Korean Patent Laid-Open Publication No. 2003-0011945 discloses a method of producing an inorganic gauze containing bio-ceramics. However, a natural glaze composed of a diatomaceous earth and a complex active mineral made of an environment-friendly non-pollutant substance during the production of a conventional pottery has not been disclosed .

Korean Patent Laid-Open Publication No. 10-2011-0092632 'Bioceramic food fermentation apparatus having a reading function', Korean Patent Laid-Open No. 10-2010-0052931 'Method of manufacturing mushroom containing mica'. Korean Patent Publication No. 2003-0011945 " Manufacturing method of pottery containing bio-ceramics "

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a fermented pottery having a high emissivity of far-infrared rays and excellent electromagnetic shielding ability, And a natural glaze composed of diatomaceous earth made of an environmentally friendly non-pollutant substance, complex active minerals and bamboo charcoal powder is applied to the Onggi, thereby providing a functional fermented Onggi which is harmless to the human body and excellent in fermentation effect.

a) Primary aging process for mining yellow clay and aging at room temperature for 30 to 50 days:

b) processing the selected loess into 100-150 mesh powder;

C) a second aging step of aging the loess through the processing step at 20 to 30 DEG C for 20 to 30 days;

d) a kneading step of mixing 10 to 20% by weight of water with 80 to 90% by weight of the loess powder which has been subjected to the second step to produce a kneaded product;

e) a primary molding step of forming a molding mold of the kneaded product by kneading the kneaded product;

f) a drying step of drying the molding frame having undergone the primary molding step in a cool and shaded area for 3 to 5 days;

g) a secondary molding step of molding the molding frame having been subjected to the drying step into a complete cast iron mold;

h) a secondary drying step of drying the molding frame having undergone the secondary molding step for 30 to 35 days in a shade;

(i) a glaze step of applying a glaze to the surface of a molding die having undergone the secondary drying step; and

j) a heating step of heating the gypsum obtained through the glaze step at 600 to 1200 DEG C for 72 to 84 hours;

k) a step of gradually cooling the molding frame having been subjected to the heating step for 96 to 100 hours in the atmosphere, to produce a functional fermentation product.

The functional fermented Onggi produced by the present invention is excellent in decomposition ability of various organic matters and is excellent in fever, fermentation and aging effect, thus shortening fermentation time and fermentation time of the fermented seafood. It is effective in deodorizing odor and poisonous gas, It absorbs moisture when the humidity is high and maintains a proper level of humidity when it is dried, so that the yellow clay is breathable. In addition, Onggi is harmless to the human body and has excellent fermentation effect by applying natural glaze composed of diatomaceous earth and complex active minerals made of environment-friendly non-pollutant substances in city.

The functional fermented Onggi of the present invention has a strong admiral action to remove the toxicity of the food, to preserve the stored food for a long time, and to maintain its inherent nutritional value because it has a minute space in the bowl through the pores, It can maintain the internal temperature uniformly and it is easy to ferment and store food because temperature change is small.

a) Primary aging process for mining yellow clay and aging at room temperature for 30 to 50 days:

Through the aging process, the quality of loess is improved, impurities are removed, and the air in the soil is removed.

b) a processing step of selecting the yellow loess and processing it into powder of 100 to 150 mesh; and

C) a second aging step of aging the loess through the processing step at 20 to 30 DEG C for 20 to 30 days;

d) a kneading step of mixing 10 to 20% by weight of water with 80 to 90% by weight of the loess powder which has been subjected to the second step to produce a kneaded product;

In this case, the water used is not only put into the plastic water but also used to control the viscosity of the glaze. In particular, by mixing the water with the loess, the loess is given to the loess, If the amount is more than 20% by weight, the amount of water is excessively increased, and the completion of the composition is poor.

e) a primary molding step of forming a molding mold of the kneaded product by kneading the kneaded product;

f) a drying step of drying the molding frame having undergone the primary molding step in a cool and shaded area for 3 to 5 days;

g) a secondary molding step of molding the molding frame having been subjected to the drying step into a complete cast iron mold;

h) a secondary drying step of drying the molding frame having undergone the secondary molding step for 30 to 35 days in a shade;

(i) a glaze step of applying a glaze to the surface of a molding die having undergone the secondary drying step; and

This process is commonly referred to as gluing, which is usually done when 30% of the potatoes are dry.

In the present invention, a glaze made of an environmentally friendly non-polluting substance composed of diatomaceous earth and a complex active mineral is applied to the inside and outside of the ocher pot. When the glaze is applied to the pottery, the glaze material fills the space where the water escapes.

The glaze is stirred (300 to 500 rpm, 20 to 30 minutes) with 3 to 15 wt% of diatomaceous earth (300 to 500 mesh), 2 to 10 wt% of complex active minerals, 75 to 90 wt% of water and 0.1 to 0.3 wt% , 30 to 35 ° C), and the composite active mineral is coated with at least one selected from the group consisting of silicon dioxide (SiO ₂ ), aluminum oxide (Al ₂ O ₃ ), magnesium oxide (MgO), calcium oxide (CaO), sodium oxide (Na 2 O) (K2O), manganese oxide (MnO), sulfur (S), and the like.

When the water is mixed into the mixture, the water temperature is 30 to 35 占 폚.

j) The yellow ointment through the glaze process is heated at 600 to 1200 ° C for 72 to 84 hours.

m) a cooling step of gradually cooling the molding frame having been subjected to the heating process at a room temperature for 96 to 100 hours, to prepare a functional fermented pottery.

During heating, a vigorous chemical change takes place inside the pot. The higher the temperature, the more precipitation of quartz increases, and the quartz that already exists grows faster. Therefore, the amount of quartz that is completely baked compared to the less baked increases.

Also, when the crystal water inside the pottery is heated to a high temperature, the pottery water is evaporated and a crystal clearance is generated, and the crystal water inside the pottery pot is pushed out through the pottery pot. Thus, the evaporation passage created by the evaporation of the crystal ball and the exiting position are present in the discharge of Onggi, so that the air inside the pottery can be circulated.

Therefore, Onggi is breathing compared to such a passageless bowl.

This Onggi is made of glaze called Gwangmyeongdan, which contains the ingredient PbO (lead oxide), which is called "PbO." This PbO Is added to give more luster to the pot, and the light is a chemical substance. When this onion is painted, the lead is precipitated by the following chemical reaction.

PbO + H ₂ (reduction kiln) → Pb + H ₂ O

The lead produced as a result of this reaction is dissolved in contact with the food contained in the pot, that is, an acidic substance such as kimchi or soy sauce. On the other hand, our traditional functional fermented Onggi uses natural glaze, so it absorbs contaminants in water and food. It is absorbed by food. Therefore, the functional fermented pottery of the present invention is not harmful to the human body, but rather benefits.

<Examples>

a) Mine yellow clay and mature for 30 days at room temperature.

b) The loess is selected and processed into 100 mesh powder.

C) The loess that has undergone the above-mentioned processing step is aged for 20 days at 20 ° C for secondary aging.

d) 15% by weight of water is mixed with 85% by weight of the loess powder which has been subjected to the above-mentioned second step to produce a kneaded product.

e) A primary molding process is performed to form a mold of the kneaded product by kneading the kneaded product.

f) The molding frame having undergone the primary molding process is dried for 5 days in a cool, shaded area.

i) The glaze is applied to the surface of the forming mold that has undergone the secondary drying step.

The glaze of step i) is composed of 9.5% by weight of diatomaceous earth (300 mesh), 10% by weight of complex active mineral,

80 wt%, and bamboo charcoal powder 0.5 wt%.

j) The yellow gypsum coated with the glaze is heated at 1200 DEG C for 80 hours.

m) a cooling step of gradually cooling the forming mold having been subjected to the heating step for 100 hours in the air, thereby completing the present invention.

<Comparative Example>

a) Same as the above embodiment

b) Same as the above embodiment

c) Same as the above embodiment

d) Same as the above embodiment

e) Same as the above embodiment

f) Same as the above embodiment

g) Same as the above embodiment

h) Same as the above embodiment

i) ordinary glaze purchased from the market

j) Same as the above embodiment

k) Same as the above embodiment

l) Same as the above embodiment

m) Same as the above embodiment

<Experimental Results>

 Results of lead (pb) adsorption test division unit Test result
Adsorption (%)

Lead (pb)
ppm Control Experimental Section 1.90 0.21 88.95

      Institution: Agricultural Research Institute, Chungnam National University (2012.11.20)

 Cadmium (cd) adsorption rate test results division unit Test result Adsorption (%)
Cadmium (cd)
ppm Control Test section
52.57 3.50 1.66

      Institution: Agricultural Research Institute, Chungnam National University (2012.11.20)

As shown in Tables 1 and 2, the adsorbing ability of harmful heavy metals and toxic substances such as lead (Pb), cadmium (Cd) and the like is excellent.

 Salmonella reduction rate test results Types of test bacteria unit Test result
Reduction rate Salmonella
typhimurium cfu / g
Control Test section
36.84 1.9 * 106 1.2 * 104

       Institution: Agricultural Research Institute, Chungnam National University (2012.11.20)

The functional fermented Onggi produced by the production method of the present invention showed a remarkable sterilizing effect due to a large salmonella reduction effect.

 Apatotoxin adsorption rate test results division unit Test result
Adsorption (%)
Aflatoxin total

ppb Control Test section 11.34 2.64 76.72

 Institution: Agricultural Research Institute, Chungnam National University (2012.11.20)

The functional fermented potato produced by the production method of the present invention showed excellent adsorption of apatoxin.

Ammonia deodorization test result division unit Test result
Decrease (%) ammonia
ppm
Control 430 135 69.00

Testing organization: Korea Far Infrared Ray Application Evaluation Research Institute (2012.09.13)

The functional fermented Onggi produced by the production method of the present invention is very excellent in deodorizing effect of ammonia, and thus the deodorization effect of odor and toxic gas is considered to be very great.

E. coli reduction rate test result Types of test bacteria unit Test result
Decrease (%)
E.Coli
cfu / g Control Test section
10.42 4.8 * 105 4.3 * 104

              Testing organization: Korea Far Infrared Ray Application Evaluation Research Institute (2012.09.13)

The used strain was Escherichia coli ATCC 25922 (Escherichia coli), the control was not changed in concentration after 2 hours from the start of the test, and the functional fermented green tea produced by the production method of the present invention had an excellent antibacterial effect (10% reduction) appear.

Functional fermentation Onggi far infrared ray test result Emissivity (5 to 20 탆) Radiant energy (w / m 2 탆, 37 캜) 0.924 3,56 * 102

The functional fermented Onggi produced by the above-mentioned production method exhibited a far-infrared ray incidence.

As a result of the above experiment, the commonly used glaze has a lot of shine in Onggi, which is the Onggi made by glaze called Gwangmyeongdan. The lead is precipitated through the chemical reaction. In contrast, since the functional fermented Onggi uses a natural glaze composed of diatomaceous earth, complex active minerals and bamboo charcoal powder, the pollutants contained in water and food are absorbed by the Onggi. A functional fermented Onggi shortens fermentation period, fermentation period, prevents deterioration, maintains freshness, and activates beneficial strains to improve the taste of salted fish.

Claims (2)

a) Primary aging process for mining yellow clay and aging at room temperature for 30 to 50 days:
b) processing the selected loess into 100-150 mesh powder;
C) a second aging step of aging the loess through the processing step at 20 to 30 DEG C for 20 to 30 days;
d) a kneading step of mixing 10 to 20% by weight of water with 80 to 90% by weight of the loess powder which has been subjected to the second step to produce a kneaded product;
e) a primary molding step of forming a molding mold of the kneaded product by kneading the kneaded product;
f) a drying step of drying the molding frame having undergone the primary molding step in a cool and shaded area for 3 to 5 days;
g) a secondary molding step of molding the molding frame having undergone the drying step into a full-pot model;
h) a secondary drying step of drying the molding frame having undergone the secondary molding step for 30 to 50 days in a shade;
(i) a glaze step of applying a glaze to the surface of a molding die having undergone the secondary drying step; and
j) a heating step of heating the yellow lozenge through the glaze step at a temperature of 600 to 1200 ° C for 72 to 84 hours;
m) a cooling step of gradually cooling the molding frame having been subjected to the heating step for 96 to 100 hours in the atmosphere,

The glaze of step i) may contain 3 to 15% by weight of diatomaceous earth (300 to 500 mesh), a complex active mineral
(300 to 500 rpm, 20 to 30 minutes, 30 to 35 ° C) of 2 to 10 wt%, water 75 to 90 wt%, and bamboo charcoal powder 0.1 to 0.3 wt%

Wherein the complex active mineral is selected from the group consisting of silicon dioxide, aluminum oxide, magnesium oxide, calcium oxide, sodium oxide, potassium oxide, manganese oxide and sulfur.


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