KR101661419B1 - Manufacuting method of fermented extract with pleuropterus miltiflorus and pleuropterus miltiflorus fermented extract by the method - Google Patents

Abstract

The present invention relates to a method for producing an aqueous sulfite extract which is prepared by immersing the red seaweed in ethanol, soybean boiled water, and Takju, respectively, and extracting the red seaweed prepared by drying the steamed green seawater by a hot-water extraction method, The present invention relates to an aqueous extract of sodium hypochlorite.
According to another aspect of the present invention, there is provided a method of preparing an aqueous extract of sodium hypochlorite, comprising the steps of: preparing an aqueous sodium hypochlorite; Preparing a legitimate sewage to prepare legitimate sewage by immersing, rinsing and drying in the order of ethanol, soybean boiled water, and takju; And a step of preparing an extractive sodium hypochlorite extract for extracting the prepared legal sewage.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing an extract of Sodium Hydroxide (Sodium Hydroxide) and an extract of Sodium Hydroxide (Sodium Hydroxide)

More particularly, the present invention relates to a method of producing an ethanolic extract of Sucralose and an extract of Sucrose prepared by the method, and more particularly, to a method of preparing an Sucralose extract by immersing the ethanol in an ethanol, a beans boiled water and a Takju, The present invention relates to a method for preparing an aqueous sodium hydrogen carbonate extract which is prepared by a hot water extraction method and an aqueous sodium hydrogen carbonate solution prepared by the method.

The enemy is the perennial herbaceous perennial herbaceous perennial plant belonging to the genus Porphyra, and its scientific name is Pleuropterus multiflorus TURCZ. The enemy Sasao is a medicinal plant that has been grown in China for a long time. It has no hairs on the whole, and its roots grow into the ground, sometimes forming round root roots. Leaves are alternate phyllotaxis, 3 ~ 6㎝ in length, 2.5 ~ 4.5㎝ in width, and have an egg-shaped heart shape with a pointed end and a bottomed heart. Flowers bloom in August ~ September, white flowers are formed on the end of the branch, and fruits are male.

In one room, the roots of the enemy Soso are used as medicinal materials, and the weakness is warmed, closed, and dried. Symptoms such as weakness of the body, back pain, arteriosclerosis, hypertension, hypertension, chronic hepatitis, tuberculous lymphadenitis, enteritis, constipation, constipation, etc. are known to have the efficacy of gangjeong, gangjeong, .

The ingredients consisted of 1.1% nitrogen, 45.2% starch, 3.1% fat, 4.5% mineral, 3.7% lecithin and 26.4% water soluble.

In the case of long-lived plants, it has toxicity to protect itself. There is an academic report that the enemy Soso is acidic poisonous, causing jaundice due to acute infection, and can lead to death if severe. Therefore, it is recommended to use at least one steaming seasoning.

On the other hand, a method for producing a high-functional food using a red mulberry and a white mulberry is disclosed in Korean Patent Publication No. 10-1342469 (registered on Feb. 31, 2013). In the above technique, the washed roots and back roots are soaked in rice cakes for 24 hours and heated at 150 to 200 DEG C for 30 minutes to give 50 to 100 parts by weight of pulverized white sausage, Mixed with sesame, oak, honey and the like, followed by stirring and heating. However, the above-mentioned prior art method involves a process of powdering the greenhouse sewage and the white sludge, so that the process of powdering is difficult and a considerable time is required.

In addition, Japanese Patent Application Laid-Open No. 10-1465876 (Registration Date: 2014. 11.20) discloses a method for producing an ethanolic fermentation enzyme solution. In the above prior art, fermentation liquid was prepared by adding water and sugar at a weight ratio of 4: 1 to water sterilized at 100 ° C for 20 to 30 days, .

However, the above-mentioned prior art has a problem in that it is not easy to remove the toxic components contained in the hot tap water because the steaming process is simple, and the fermentation takes a period of one year or more, which takes a long time to commercialize.

KR 10-1342469 B1 2013. 12. 11. KR 10-1465876 B1 2014. 11. 20.

DISCLOSURE Technical Problem The present invention has been made to solve the above problems of the prior art, and a problem to be solved by the present invention is to provide a method of producing a vegetable waste water by immersing, hydrolyzing and drying ethanolic water, soybean boiled water, The present invention also provides a method for producing an aqueous sodium hypochlorite extract which is capable of minimizing toxic components contained in an aqueous sodium hypochlorite by extracting the extracted liquid from the produced formal sodium hypochlorite and an aqueous sodium hypochlorite extract prepared by the method.

In addition, a problem to be solved by the present invention is to provide a method for producing an aqueous Sodium Hydroxide Extract which can maximize the value of commercial use by preparing an aqueous Sodium Hydroxide Extract in which a toxic component has been removed in a relatively short period of time, and an aqueous Sodium Hydroxide Extract I have to.

According to another aspect of the present invention, there is provided a method of preparing an aqueous extract of sodium hypochlorite, comprising the steps of: preparing an aqueous sodium hypochlorite; Preparing a legitimate sewage to prepare legitimate sewage by immersing, rinsing and drying in the order of ethanol, soybean boiled water, and takju; And a step of preparing an extractive sodium hypochlorite extract for extracting the prepared legal sewage.

Here, the legitimate sewage production step includes an ethanol mashing step of immersing the prepared greenhouse water in ethanol, Boiling water which is immersed in ethanol and boiled in boiling water, and is boiled and dried; And boiling the soybeans boiled in water to immerse the red mud which has been matured in the takju and drying the soybeans by mashing.

At this time, the ethanol boiling step, the boiled soybean boiled water boiling step and the tsunami boiling step are repeated three times in succession.

In addition, 10 to 30 parts by weight of hydrous hydrogen peroxide is added to 100 parts by weight of water, and the mixture is reacted in a hot water bath for 5 to 8 hours to extract hot water.

The extract according to the present invention is characterized in that it is prepared through the above process.

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In addition, by using the prepared extract of sodium hypochlorite for the cooking of pigs, chickens or ducks, it is possible to remove specific peculiar tokens and soften meat quality and improve the texture.

FIG. 1 is a flow chart showing an overall manufacturing process of a method of manufacturing an extractive sodium hypochlorite according to the present invention. FIG.
FIG. 2 is a flow chart of a process of producing a legitimate sewage in the method of manufacturing an enemy sewage extract according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for producing an aqueous sulfite extract which is prepared by immersing the red seaweed into ethanol, soybean boiled water and takju, respectively, drying the steamed greenhouse water, drying the red seaweed prepared by the drying, And to an extractive sodium hypochlorite produced by the method.

FIG. 1 is a flowchart showing an overall manufacturing process of a method of manufacturing an extractive sodium hypochlorite according to the present invention.

Referring to FIG. 1, the method for preparing an extract of an appropriate sodium hypochlorite according to the present invention comprises an aqueous sewage preparation step (S10), a regulated sewage production step (S20), and an extractive liquid production step (S30).

Examples. Preparation of Red Seaweed Extract

1. Reduced water supply preparation step (S10)

In the step S10 of preparing the sewage water, selective sewage is washed, the water of the washed sewage is removed, and the sewage is prepared to prepare the sewage.

Red seaweed selected by size can be cut with different thickness at the end of seaweed, and it is cut into 0.5 ~ 1.5 ㎝ thickness depending on its size.

2. Legal sewage production step (S20)

The process of preparing the legal sewage (S20) is a step of preparing the legal sewage by immersing, steaming, and drying the prepared ethanol in the order of ethanol, soybean boiled water and Takju.

FIG. 2 is a flow chart of a process for preparing a legitimate sewage in the method for producing an extract of an extract of the present invention according to the present invention.

Referring to FIG. 2, the legally prepared sewage (S20) includes an ethanol boiling step (S21) in which the prepared greenhouse water is immersed in ethanol, and is then matured and dried. (S22) in which the ethanol-boiled water is immersed in soybean-boiled water, and the soy sauce is boiled in water and then the soy sauce is boiled in water, .

1) ethanol boiling step (S21)

In the ethanol boiling step (S21), the prepared ethanol is immersed in ethanol and dried after the boiling.

The ethanol may be distilled or diluted, and it is preferable to immerse the ethanol in the water for 12 to 24 hours. In this case, when the enemy sewage is submerged for less than 12 hours, there is a problem that the bacteria can be proliferated at the stage of drying because the bacteria are not removed, and when the enemy sewage is immersed for more than 24 hours, It should be not more than 24 hours since it can be extracted by ethanol.

Red seaweed, which has been immersed in ethanol for 12 to 24 hours, is put into a boil and steamed for 100 to 140 minutes. At this time, if the time for the steaming exceeds 140 minutes, the effective ingredient contained in the hot water may be lost due to heat or steam, and when the steam is cooked for less than 100 minutes, the hot water is not completely mixed.

In addition, it is preferable that the enemy sewage to be placed in the steam boiler is not overlapped with each other, so that the cut surface of the enemy sewage is uniformly mixed.

It is preferable that the raw sewage that has undergone the boiling step is dried in sun or shade. The drying time of the cold water is about 1 day in the summer and 2 days in the winter. Depending on the drying temperature, the drying time may vary. That is, it is preferable to adjust the drying period according to the thickness of the sludge with a small amount of water and the drying conditions such as weather. Or a drier. If a dryer is used, it is preferable to dry at a temperature of 30 to 50 ° C. for about 6 to 12 hours.

2) Boiling water boiling water (S22)

The step of boiling soybean boiled water (S22) is a step of immersing the soy sauce in the boiled soybeans after the ethanol boiling step (S21), and then drying the soy sauce after boiling. At this time, the soybean may be selected from black beans such as black bean, black bean, and seomotei.

Black tea is the largest of black beans and the inside is yellowish. The taste of black tea is soggy and used for beanbags and beans.

The seahorse is slightly smaller than the black ocher, and the inside is called green tea because it is greenish. Seoritae has a strong flavor and is mainly used for cooking bean curry, soybean cake, beanbag and so on to produce Chungkookjang. Although the vitamin content of the seahorse is not so high, it is rich in protein and vegetable fat, rich in vitamins B1, B2 and niacin, which are essential for various metabolism of the body. Soy isoflavone, which is similar to female hormone estrogen It contains a lot of protein. In addition, there are a lot of anthocyanin pigment in the seahorse, and it is considered as a synonym of black bean, and long-term anthocyanin ingredient is effective to prevent aging.

Seomoktae is the smallest among the black beans and is shiny, and is called 'bean' or 'bean bean'. The nature is warm, the taste is sweet, and it is not venomous.

Black soybean has high antioxidant effect which removes active oxygen in the human body. These black beans are similar in nutrient content to ordinary soybeans, but they contain antioxidants (vitamin E) four times more, which is known to reduce wrinkles by removing active oxygen (harmful oxygen) as an antioxidant. The protein content of black beans is twice as high as that of meat such as beef, chicken, and pork, and 12 times higher than that of milk, which is easily digested in the human body. In addition, black soybean promotes the release of sodium, and constipation prevention is effective in hair loss.

Soybean (black bean) having the above-mentioned effect is called water, and 20 to 30 parts by weight of soybean is added to 100 parts by weight of water and heated for 3 to 5 hours with heating and then cooled to prepare soybean boiled water (S22) .

The prepared soy sauce boiled water was immersed in ethanol for 12 to 24 hours after the ethanol boiling step (S21) for 12 to 24 hours, and the boiling and drying steps were performed under the same conditions as the boiling and drying method of the ethanol boiling step (S21) .

3) Steam steaming step (S23)

Step S23 is a step of immersing the soy sauce in the boiled soybean boiled water (S22), stirring the soy sauce, and drying the soy sauce.

Takju (濁 酒) does not sieve in the sieve, as it is produced, and sieved to sieve the sieve to filter out, usually the color is lighter and less alcohol is alcohol. It is said to be an indispensable drink in the farm household, especially in the farmhouse. It is called "rice wine" because it is unclear and tasteless, and it is called takju, mackerel,

Here, Takju can be used as makgeolli. Makgeolli is a kind of takju, and after drinking it does not float the cheongju (淸 酒) and mix it with the proper amount of water. Makgeolli is made by mixing leaven and water in rice or wheat and fermenting it. When the wine is finished, it is blurred and turbid because it does not emit sake that is poured into water and water.

The steaming stage (S23) of Takju is a process in which soy sauce boiled in water (S22) is dipped for 12 to 24 hours and then steamed and dried under the same conditions as the boiling water and steam drying step (S22) .

The ethanol boiling step (S21), soybean boiled water boiling step (S22) and tasju juicing boiling step (S23) may be repeated three times in succession. At this time, the process of boiling at 9 steam and drying at 9 times is called "

According to the present invention, it is possible to produce legitimate sewage water by immersion in ethanol, soybean boiled water, and takju, followed by steaming and drying, wherein water (ethanol, soybean boiled water, and Takju) As the steamed water (ethanol, soybean boiled water, and Takju) is discharged into the enemy sewage, the toxic components contained in the enemy sewage can be removed. Accordingly, it is possible to provide a condition in which an effective component of ethanol, soybean, and takju can be contained in an adequate amount of tap water while removing the toxic components contained in the hot tap water.

3. Extract preparation step (S30)

The extractive solution preparation step (S30) is a step of extracting the prepared legal sewage.

Here, the extract is extracted by a hot-water extraction method, and the extract is prepared by adding 10 to 30 parts by weight of legitimate sewage to 100 parts by weight of water and reacting the mixture in a hot water bath for 5 to 8 hours.

That is, 10 to 25 parts by weight of the above-mentioned regulated sodium hypochlorite is added to 100 parts by weight of water, and the extract is prepared by filtering the sodium hypochlorite for 5 to 8 hours in a hot water bath (or a hot water bath). At this time, when the legitimate sewage is less than 10 parts by weight or less than 5 hours, the effective ingredient of the enemy sewage is contained in the water, but the effective amount of the enemy sewage contained is insufficient. In addition, when the amount of the legal sewage is more than 25 parts by weight or the boiling time is more than 8 hours, the effective ingredient content of the sodium hypochlorite is improved but the effective amount of the consumed sodium hypochlorite Some of the components can not be absorbed by the human body and can be discharged.

Reference Example: Sensory Evaluation of Red Seaweed Extract

1. Experimental process

The extractive sodium hypochlorite produced according to the present invention was added to the food material and the cooked food was subjected to sensory evaluation.

For the sensory evaluation, 20 persons randomly selected according to age (20, 30, 40, 50, 60 years old male and female) were measured by 5 point scale method.

In the experimental group, 30 kg of red seaweed was washed, cut into 0.5 ~ 1.5 cm thick, immersed in distilled water (distilled water) for 12 hours, and then rehydrated and steamed for 120 minutes. The dry red seawater was immersed in seaweed boiled water for 12 hours, then steamed in a steamer for 120 minutes and dried in sunshine for 2 days. The dried red seawater was immersed in rice wine for 12 hours, steamed for 120 minutes in a steamer, and dried in sunshine for 2 days.

Sewage, seaweed, boiled water, and rice wine were sequentially dipped, steamed and dried twice to produce a legal sewage.

500 g of the prepared sewage sludge was added to 3 liters of water, and the mixture was put into a hot water tank, and a hot water extract was prepared at a temperature of 80 to 95 ° C for 6 hours.

Experimental Example 1

3 rinse roasted with pork belly aged using an extractive sodium hypochlorite produced by the experimental group.

Experimental Example 2

The chicken waxy syrup prepared by the use of the extractive sodium hypochlorite produced by the experimental group.

Experimental Example 3

The duckweed syrup prepared by using the extractive sodium hypochlorite produced by the experimental group.

As a comparative group, porkbread dishes, chicken poultry and duck pork were prepared.

Comparative Example 1

Roasted pork belly with pork belly ripened with red wine.

Comparative Example 2

Onion halves, one giant green onion, two ginger and half cups of ginger were added to 2.5 L of water, and then 1 cup of glutinous rice, 5 chestnuts, 1 ~ 2 roots of ginseng, 8 jujube, A chicken was prepared by adding one chicken, heating it, and using salt and pepper.

Comparative Example 3

Onion halves, one giant green onion, two ginger and half cups of ginger were added to 2.5 L of water, and then 1 cup of glutinous rice, 5 chestnuts, 1 ~ 2 roots of ginseng, 8 jujube, Ducks were prepared by adding one duck, heated, and seasoned with salt and pepper.

2. Experimental results

Table 1 below shows the results of sensory evaluation of the taste, flavor and palatability of pork belly according to Experimental Example 1 and Comparative Example 1.

division flavor incense Purity Synthesis Experimental Example 1 4.90 4.89 4.92 4.90 Comparative Example 1 4.85 4.75 4.86 4.70

From the above results, it can be confirmed that the pork roasted with the extract of the present invention produced by the present invention has a higher score than the commonly used and sold pork rib roast. That is, in Experimental Example 1, taste, flavor, and palatability are superior to Comparative Example 1.

Table 2 below shows the results of sensory evaluation of flavor, fragrance and palatability of chicken cooked and cooked according to Experimental Example 2 and Experimental Example 3, respectively, according to Comparative Example 2 and Comparative Example 3.

division flavor incense Purity Synthesis Experimental Example 2 4.89 4.85 4.82 4.85 Experimental Example 3 4.85 4.85 4.84 4.84 Comparative Example 2 4.76 4.62 4.72 4.70 Comparative Example 3 4.75 4.63 4.69 4.69

From the above results, it can be seen that the chicken wax syrup and duckweed syrup prepared with the extract of the present invention produced higher scores than those of chicken wax syrup and duck syrup prepared by general cooking method. That is, it can be seen that the taste of the white poultry dishes according to Experimental Example 2 and Experiment 3 is superior to that of the white poultry cooked with Comparative Example 2 and Comparative Example 3.

In addition, the pigs aged with an extractive Sasa extract showed improved meat texture and improved satisfaction when consumers consume meat.

In addition, although the sensory evaluation was carried out by using the dish made from chicken and duckweed according to the present invention as an experimental example, chicken and duck were cut into pieces, and they were immersed in an aqueous extract of the present invention to be used for aged cooking have.

The method of the present invention for producing an extractive sodium hypochlorite according to the present invention is to immerse, boil and dry in the order of ethanol, soybean boiled water, and takju, thereby obtaining toxic components contained in the red seawater and obtaining a flavorful seaweed extract There is an effect that can be.

In addition, by using the above-prepared ethanol extract for pigs, chickens or ducks, it is possible to remove specific peculiar tokens and soften the meat to improve the texture.

In addition, the extract of the present invention can be produced in a relatively short period of time, and has an advantage of maximizing commercial value.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

S10: Reduced sewage preparation step
S20: Legal sewage production stage
S21: Steaming step of ethanol
S22: soybean life water boiling step
S23: Steaming stage of Takju
S30: Production step of the enemy sewage extract

Claims (4)

Prepare the enemy sewer to prepare the enemy sewer;
Preparing a legitimate sewage to prepare legitimate sewage by immersing, rinsing and drying in the order of ethanol, soybean boiled water, and takju; And
A step of preparing an extractive sodium hypochlorite extract for extracting the prepared legal sewage;
Lt; / RTI >
The method of claim 1,
An ethanol humidifying step of immersing the prepared sodium hypochlorite in ethanol,
Boiling water which is immersed in ethanol and boiled in boiling water, and is boiled and dried; And
A step of steaming tsunami in which soybeans boiled in soy sauce are immersed in hot water and then steamed and dried;
≪ RTI ID = 0.0 > 1, < / RTI >
The method according to claim 1,
Wherein the ethanol boiling step, the soybean boiled water boiling step, and the tsunami boiling step are repeated three times in succession.
The method according to claim 1,
The step of preparing the above-
Wherein 10 to 30 parts by weight of a formaldehyde solution is added to 100 parts by weight of water and reacted for 5 to 8 hours in a hot water bath to extract hot water.
An extract of sodium hypochlorite produced by the method according to any one of claims 1 to 3.

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