KR101566239B1 - Food additive comprising non-toxic lacquer ingredients - Google Patents

Abstract

The present invention relates to a non-toxic lacquer ingredient-containing food additive, and more particularly, to a non-toxic lacquer ingredient-containing food additive characterized by adding non-toxic lacquer to a food.

Description

{FOOD ADDITIVE COMPRISING NON-TOXIC LACQUER INGREDIENTS}

The present invention relates to a method for producing a liquorice extract, which comprises pulverizing an extract or an extract obtained from Rhus verniciflua, A sausage, and a food dressing, thereby improving the taste and flavor of the food and allowing the effective ingredient of the lacquer to be supplied through the food.

Rhus verniciflua (Rhus verniciflua or Rhus vernicifera) is a deciduous arboreous tree belonging to Anacardiaceae. Its origin is the Central Asian Highlands and the Himalayas. It is widely distributed in the subtropical and temperate regions around the world. . It is cultivated not only in Korea but also in Japan, China, Southeast Asia and so on mainly to obtain chick liquor. The sap of lacquer tree is called lacquer (liquid solution) (Namba, T., Colored Illustrations of Wakan Yaku, P215, Hoikusha Publishing Co., Ltd.) has been reported to be effective in the treatment of diabetes mellitus, abdominal pain, gastric hyperplasia, Ltd., Osaka, 1980). Especially in Korea, lacquer tree has been used for lacquer, lacquer duck, and so on. In addition, the sap of saponin is used as a natural coating material because of its durability, and it can be used as a special exterior coating material for airplane, ship and submarine optical cable.

The main ingredient of lacquer is urushiol, but in recent years, flavonoids contained in lacquer have attracted attention as biochemically active ingredients. Flavonoid is a yellow-based pigment widely distributed in food, and has a carbon skeleton structure in which two phenyl groups are bonded via a C3 chain. It is safe in acidity, and its color becomes clearer. In strong alkalis, its structure changes to dark yellow or brown. It has antibacterial, anti-cancer, antiviral, antiallergic and anti-inflammatory activity and inhibits in vivo oxidation. It is derived from the flavus, which means yellow in Greek, and refers to a plant pigment having flavone as a basic structure. Vitamin P (permeable vitamin) or vitamin C2 (vitamin C as a synergist) is also called. It is relatively small in animals, and is contained in many kinds of leaves, flowers, roots, fruits, and stems of plants. Especially, in case of dried green tea leaves, flavonoid is known to contain about 30% of the weight of green tea leaves. It has antimicrobial, anti-cancer, antiviral, anti-allergic and anti-inflammatory activities, and it is reported that there is little toxicity. In addition, as it is known that the inhibition of in vivo oxidation, which is a cause of all diseases, is recently known, there is a growing interest in the development and utilization of flavonoid-based materials. Especially, uriciol and flavonoid, which are biochemical components of lacquer, have an academic argument that they have immune function, antimicrobial function, antioxidant function, and chloride function.

Researches for using such lacquer in foods have been continuously carried out. For example, Korean traditional lacquer extract extracted from deep seawater in the Korean Registered Patent No. 10-0905205 (registered on June 23, 2009) Method of Making Chungkookjang Using Deep Seawater and Rhizome Extracts of Sea, "Korean Registration No. 10-0899288 (registered May 19, 2009), Korean Registered Patent No. 10-0899285 Method for producing kochujang using deep seawater and lacquer of Korea ", Korean Patent No. 10-0480009 (registered March 22, 2005)," Method for producing lacquer-containing food and food produced therefrom " Technology has been disclosed.

However, the techniques disclosed above are techniques for applying ROSAKE to food or food manufacturing methods, but only for specific foods.

Accordingly, the present inventor has developed a non-toxic raco food additive capable of applying lacquer to various foods, thereby further enhancing the taste, flavor, and nutritional function of the food.

Korean Registered Patent No. 10-0905205 (registered on June 23, 2009) Korean Patent Registration No. 10-0899288 (Date of Registration May 19, 2009) Korean Patent Registration No. 10-0899285 (registered date May 19, 2009) Korean Registered Patent No. 10-0480009 (registered on March 22, 2005)

INDUSTRIAL APPLICABILITY The present invention relates to a method for detoxifying lacquer trees containing urushiol compounds that cause skin rash, itching and allergy,

It is an object of the present invention to provide a non-toxic raco food additive which can easily and safely use lacquer on various foods.

In order to achieve the above object,

The present invention relates to a detoxified lacquer,

Wherein the additive is added in an amount of 0.1 to 30 wt% based on the total amount of the food.

The non-toxic raco lacquer additive according to the present invention can be easily added to processed foods, traditional foods and cooked foods so that the active ingredient contained in the lacquer can be supplied through the food, thereby enhancing the flavor and flavor of the food, And the like.

Hereinafter, the contents of the technical composition will be described in detail.

The main components of lacquer are urushiol (50 ~ 80%), rubber (3 ~ 8%), laccase (3 ~ 8% Urushiol is a derivative of a catechol compound. It is a lipid-soluble compound in which C15 or C17 is directly linked to a side chain at the C3 position. When it reaches the skin, it is transferred to the inside of the cell through the skin. It is accepted as an intruder and activates macrophages by the immune system to cause contact dermatitis. In addition, ingestion of food containing lacquer may cause urushiol to pass through the barrier into the bloodstream and cause dermatitis in the whole body. Even with this toxicity, urushiol has been used for a wide range of treatments such as antioxidant, anticancer, and immunity enhancement in herbal medicine and the private sector, such as fever, insect pest, inflammation, ulceration, eosinophilia, pulmonary tuberculosis and arthritis.

As the kinds of the lacquer tree, at least one selected from the group consisting of a lacquer tree, a lacquer tree, a red lacquer tree, a lacquer tree, a lacquer tree, a lacquer tree and a lacquer tree are preferably used.

The present invention relates to a process for preparing a detoxified lacquer in the form of an extract or a powder and then processing the same in the form of beverage, confectionery, bread, cotton, ice, liquor, yogurt, milk, sausage; Traditional foods such as miso, kochujang, soy sauce, kimchi, and sake; And food additives such as rice, rice cakes, Korean rice porridge, and stew, which can be easily added and used.

The use amount of the food additive is 0.1 to 30 wt% based on the total weight of the food. If the amount of the food additive is less than 0.1 wt%, the taste and flavor of the food is little changed by the use of the food additive, . When the content exceeds 30 wt%, there is a possibility that the taste and flavor inherent to the food may change. Therefore, the amount of the food additive to be used is preferably limited within a range of 0.1 to 30 wt% with respect to the total amount of the food.

The food additive is to add a certain amount of rheobach extract or lacquer powder to the processed food, the traditional food, and the general food,

The Rhus verniciflua extract is dried by hot air for 20 to 40 minutes in hot air at 120 to 140 ° C, pulverized to a size of 2 to 10 mm in diameter and roasted on an iron plate at 350 to 450 ° C to remove urushiol,

After the lacquer tree lumber removed from the lacquer tree was dried in a natural ventilation, the lacquer wood was crushed and pulverized to a size of 1 to 5 mm,

10 to 30 wt% of Rhus verniciflua mixture obtained by mixing the shell of urushiol removed and woody part in a weight ratio of 1: 9 and 70 to 90 wt% of water were put in an extraction container and incubated at 110 to 125 ° C for 2 to 4 hours , And water is supplemented by the evaporation amount in the first extraction step, followed by secondary extraction at 110 to 125 ° C for 2 to 4 hours to obtain an orange raspberry extract.

When the temperature of the hot air drying is less than 120 ° C., a long time is required for drying. When the temperature exceeds 140 ° C., unnecessary energy is wasted for drying. Therefore, the temperature of the hot air drying is in the range of 120 to 140 ° C. It is desirable to keep the inside.

If the drying time is less than 20 minutes, the drying is not properly performed. If the drying time is more than 40 minutes, the drying time is insufficient. Therefore, the hot air drying time is limited within a range of 20 to 40 minutes .

If the temperature of firing the liquorice shell on the iron plate is less than 350 DEG C, there is a problem that urushiol is not sufficiently removed. When the temperature exceeds 450 DEG C, there is a problem that unnecessary energy is wasted for removing urushiol. Therefore, Is preferably limited within a range of 350 to 450 占 폚.

When the extraction temperature and the extraction time of the first and second extraction are less than 110 ° C and less than 2 hours, the yield of the extract is small, and when it exceeds 140 ° C and more than 4 hours, excess energy more than the energy required for extraction is supplied It is meaningless because it is the problem of energy wastage and the extraction time after extraction time is enough.

The above-mentioned rheobach extract powder (A), which is different from the food additive in the form of the rhechinacea extract, is prepared through the powdering process using the rhechachse extract described above,

(A + B) at a ratio of 1: 1 by weight of coating materials (B) prepared by mixing succinic acid starch and maltodextrin in a weight ratio of 4: 6 by weight, using a homo mixer And the mixture is stirred at 4,000 rpm for 10 to 15 minutes to homogenize the sample to form an inclusion complex.

Next, the inclusion compound is added to a spray drier at a rate of 3 kg / hr to prepare an powder having an inlet air temperature of 200 ° C and an outlet air temperature of 90 ° C.

In connection with the pulverization, dextrins and gums have been widely known as coating materials. However, in the case of the gums, since they may have an adverse effect on the color, it is preferable not to use them in the present invention Do.

In the present invention, as the coating material, powdery zuconic acid starch and maltodextrin are mixed at a mixing ratio of 4: 6 by weight at 60 ° C for 3 to 10 minutes, and then homogenized at 70.3 kg / cm 2 by a pressure homogenizer.

The succinic acid starch is a modified starch made by esterifying waxy corn starch and octenyl anhydrous succinic acid.

The coating material and the raspberry extract were homogenized by stirring at 4,000 rpm using a homomixer to form an inclusion compound.

The inclusion compound is added to a spray drier (OHKAWARA KAKOHKI) at a rate of 3 kg / hr to produce powder having an inlet air temperature of 200 ° C and an outlet air temperature of 90 ° C.

Hereinafter, specific examples of the food additive comprising non-toxic lacquer according to the present invention will be described.

[Racco Food Additives - Racca extract]

The food additive according to the present invention uses raspberry extract prepared using detoxified lacquer as a food additive,

As for the production process of the rumen extract,

First, the lacquer husks peeled from the lacquer tree are hot-air dried for 20 minutes by hot air at 140 ° C, pulverized to a size of 5 mm, and roasted on a steel plate at 400 ° C to remove urushiol.

Then, the lacquer tree lumber removed from the lacquer tree is dried in a natural ventilation so that the moisture content is less than 20%, and then crushed and pulverized to a size of 5 mm.

Next, 3 kg of a lacquer mixture and 7 L of water mixed in a weight ratio of 1: 9 of detoxified liquorice shell and woody part were firstly extracted into an extraction container at 120 ° C for 3 hours, The amount of water evaporated in the process is supplemented, and then secondary extraction is carried out at 125 ° C for 3 hours to obtain an extract of Raji.

[RACO Food Additives - Rhubarb powder]

Example 2 is intended to provide lacquer powder by powdering the raspberry extract prepared in Example 1,

Specifically, 500 g of the raspberry extract prepared in Example 1,

500 g of a coating material prepared by mixing 400 g of succinic acid starch and 600 g of maltodextrin was mixed and homogenized by stirring at 4,000 rpm for 10 minutes using a homo mixer to form an inclusion complex .

Then, the inclusion compound thus prepared was charged into a spray drier at a rate of 3 kg / hr to prepare an ovac powder at an inlet air temperature of 200 ° C. and an outlet air temperature of 90 ° C. .

[Containing Racco Food Additives Beverages  ]

Fruit juice was prepared by adding the rubak food additive prepared in Example 1 at 10 wt% with respect to the total weight of the beverage.

[Noodles containing RAKS food additives]

Noodles and the like were prepared, and the surface of the rub-food additive prepared in Example 2 was added in an amount of 20 wt% based on the total weight of the surface.

[Liquor containing RAKS food additive]

Beer, wine, fruit wine, shochu, and the like were prepared. The lacquer food additive prepared in Example 1 was added in an amount of 5 wt% based on the total weight of the mainstream to prepare a drink.

[Ice cream containing RACO food additives]

Ice cream, and the like, and the ricotta food additive prepared in Example 1 was added at 10 wt% with respect to the total weight of the ice cream to prepare an ice-cream.

[Sign Foods Containing Raccine Food Additives]

A functional food such as coffee, tea, cocoa, etc., is added to the body of the food by adding 3% by weight of the food additive of the present invention to the total weight of the food.

[Fermented foods containing RAKS food additive]

Fermented foods such as soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste,

[Confectionery containing RACO food additives]

And a lacquer additive prepared as in Example 2 was added in an amount of 30 wt% based on the total weight of the confectionery to prepare a confectionery containing the rush-like food additive.

As described above, the rucopa food additive according to the present invention can be used as a seasoning ingredient in food production, or added to foods such as ice-cream, beverages and the like which are mass-produced to produce a product, The components are absorbed into the body.

INDUSTRIAL APPLICABILITY As described above, the non-toxic raco food additive according to the present invention can be easily added to processed foods, traditional foods, and cooked foods, thus maximizing convenience in use and thus being highly industrially applicable.

Claims (4)

In adding detoxified lacquer to food,

In the detoxified lacquer, the lacquer shells were hot-air dried for 20 to 40 minutes by hot air at 120 to 140 ° C, ground to a size of 2 to 10 mm, roasted on an iron plate at 350 to 450 ° C to remove urushiol from the lacquer shell,
The lacquer tree lumber removed from the lacquer tree was dried in a natural ventilation so as to have a water content of 20% or less, crushed and pulverized to a size of 1 to 5 mm,
10 to 30 wt% of Rhus verniciflua mixture obtained by mixing the shell of urushiol removed and woody part in a weight ratio of 1: 9 and 70 to 90 wt% of water were put in an extraction container and incubated at 110 to 125 ° C for 2 to 4 hours (A) obtained by first extracting during the first extraction, supplementing the amount of water evaporated in the first extraction, and then secondly extracting at 110 to 125 ° C for 2 to 4 hours,
(A + B) at a ratio of 1: 1 by weight of coating materials (B) prepared by mixing succinic acid starch and maltodextrin in a weight ratio of 4: 6 by weight, using a homo mixer And the mixture was stirred at 4,000 rpm for 10 to 15 minutes to homogenize the sample to form an inclusion complex,
Wherein the inclusion compound is added to a spraying drier at a rate of 3 kg / hr to prepare an oven powder having an inlet air temperature of 200 ° C. and an outlet air temperature of 90 ° C. Non - toxic food additive RAC. delete delete delete