KR102432010B1 - Method for manufacturing food aging container containing somatid ingredients and aging container manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a food aging container comprising a somatid component, and more particularly, a) 1.0 to 2.1% by weight of a somatid component, 3 to 5% by weight of kaolinite, and five colors of blood preparing a clay comprising 92.9 to 96.0 wt% of a component; b) forming a molded body by molding the clay; And c) relates to a method of manufacturing a food aging container comprising the step of firing the molded body.

Description

Method for manufacturing food aging container containing somatid ingredients and aging container manufactured thereby

The present invention relates to a method for manufacturing a food aging container comprising a somatid component and to the aging container manufactured by the method, and more particularly, a) 1.0 to 2.1 wt% of a somatid component, kaolinite 3 Preparing a clay comprising ~5% by weight and 92.9~96.0% by weight of the five-colored blood soil component; b) forming a molded body by molding the clay; And c) relates to a method of manufacturing a food aging container comprising the step of firing the molded body.

Bechamp, a contemporary of Pasteur, discovered a small organism that causes fermentation and named it Microzyma, which means tiny body or fermented body. This is necessary for fermentation to occur, does not exist in pure man-made materials, does not die and is responsible for the process of creation and extinction in the natural world, and has been shown as an independent anatomical element that exists in living things, the third component of blood. .

In addition, Bischem revealed that microjima is also present in natural minerals, but has not revealed its properties or applications other than fermentation.

And, after Bischen, Gunther Enderlein, Claude Bernard, Wilhelm Reich, Royal Reif, Livingston-Wheeler, etc. have published similar research results, and Dr. Gaston Naessens, while observing blood with a special optical microscope with a magnification of 30,000 or more developed by Dr. Gaston, discovered a very small living organism and named it somatid. Next, Gaston Naessens announced the net functional characteristics of Somatid for the human body as follows based on the results of decades of lifelong research.

(1) Somatid is a precursor of DNA, which means that somatid is a link between a substance molecule and DNA representing the characteristics of a living organism.

(2) Viruses, which are evaluated as intermediate between substances and life, can continue to exist only when there is a host, but somatid can exist independently without nutrient supply from the outside. It has the characteristic of surviving both in a living body and in glass.

(3) Somatid is a concretization of energy, and cell division is impossible without it because cell proliferation hormone (trephone) that induces cell division is produced only when it is present. Therefore, Somatid becomes the source of life.

(4) Somatid has genetic information in the absence of DNA or RNA. Viruses have only DNA particles, or fragments, but somatids are precursors that induce the production of DNA.

(5) Basically, it has electrical properties, and the nucleus of Somatid is positively charged and the membrane is negatively charged. It has characteristics similar to cells, but is smaller than a cell, 0.2 um or less, and is the smallest basic unit of life.

(6) Since it is the smallest living condensers of energy, it is a more fundamental unit of life than stem cells, and thus can be applied to stem cells.

이상의 탄화가 일어나 고온에서도 죽지 않고, 강산에서도 견디며, 50,000rem 의 방사선에도 죽지 않고, 건조한 상태에서는 결정과 유사한 형태가 되는데 다이아몬드, 칼의 종류에도 잘라지지 않을 정도로 단단하고, 적절한 환경이 될 때까지 포자와 유사한 형태로 수백만 년도 견딜 수 있는 특성이 있다.(7) It is possible to regenerate as a subcellular state, 200

Due to the above carbonization, it does not die even at high temperatures, withstands strong acids, does not die even with 50,000 rem of radiation, and in a dry state it has a crystal-like shape. It has the characteristics to withstand millions of years in a form similar to that of

In addition, as a method of obtaining somatid that provides a pure function to the human body as described above, Japanese Patent Laid-Open No. 2006-166738 (June 29, 2006) has been disclosed.

On the other hand, as the harmfulness of instant food prepared and consumed in the modern society has been highlighted, various fermented or aged cooked food is in the spotlight as a health food. These foods contain a large amount of various physiologically active ingredients as well as nutritional properties, so their food value is very high.

However, since these fermented or aged foods take a long time to ripen, there is a limit to their use for modern people who live busy lives.

KR 10-1515208 B KR 10-1559138 B KR 10-1593108 B KR 10-1346306 B

The present invention has been devised to solve the problems of the prior art, and an object of the present invention is to provide a method for manufacturing a food aging container including a somatid component, and a food aging container manufactured thereby.

In addition, another object of the present invention is to provide a method capable of significantly shortening the aging period of food by putting food in the prepared food maturation container and aging it.

In order to solve the above problems, the present invention provides a method of manufacturing a food aging container including a somatid component.

More specifically, a) preparing a clay comprising 1.0 to 2.1% by weight of a somatid component, 3 to 5% by weight of kaolinite and 92.9 to 96.0% by weight of a bloody soil component; b) forming a molded body by molding the clay; And c) provides a method of manufacturing a food aging container comprising the step of firing the molded body.

The present invention also provides a food aging container manufactured by the method for manufacturing the food aging container.

The present invention also provides a method for shortening a food aging period, comprising the step of putting food into the food maturation container and aging the food.

The food is preferably selected from the group consisting of kimchi, meat, cheese, salt, salted fish, water and fermented liquor.

The aging container manufactured by the manufacturing method of the present invention has the effect of significantly reducing the aging time of food requiring long-term aging, and at the same time preventing food from spoiling by harmful microorganisms. In addition, the food aged in the aging container has excellent nutritional properties and sensory properties, and thus has a very high application value in the food industry.

1 is a flowchart illustrating a method of manufacturing a food aging container according to the present invention.
2 is a photograph showing the manufacturing process of a food aging container by extracting and molding the somatid component of the present invention.
3 is an actual photograph of a food aging container manufactured according to the manufacturing method of the food aging container of the present invention.
4 is an analysis photograph showing that the food aging container of the present invention has excellent removal ability against pneumococcus, Pseudomonas aeruginosa, Staphylococcus aureus and E. coli.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention are interested in the somatid component and use it as a food aging container manufacturing component, thereby dramatically reducing the aging period of foods that require aging and achieving equivalent or nutritional evaluations in organoleptic and nutritional evaluation compared to foods aged for a long time. The present invention was completed with better results.

Accordingly, in an embodiment of the present invention, a) preparing a clay comprising 1.0 to 2.1 wt% of a somatid component, 3 to 5 wt% of a kaolinite, and 92.9 to 96.0 wt% of a five-colored soil component ; b) forming a molded body by molding the clay; And c) provides a method of manufacturing a food aging container comprising the step of firing the molded body.

According to an embodiment of the present invention, the clay is manufactured by molding and calcining clay containing 1.0 to 2.1 wt% of a somatid component, 3 to 5 wt% of kaolinite, and 92.9 to 96.0 wt% of a five-colored blood soil component It provides a method for manufacturing a food aging container.

The somatid component refers to a mineral somatid powder including mineral somatid present in the mineral. A preferred process for the preparation of the Somatid component is as follows:

1) SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , MgO ₃ , K, and the like are each independently contained, or the steps of collecting natural ore containing all;

2) dry grinding of natural minerals to pulverize the collected natural minerals;

3) a heat treatment step of heat-treating the dry-pulverized natural mineral;

4) a mineral somatid extraction step of wet grinding the heat-treated natural mineral to extract the mineral somatid contained in the natural mineral; and

5) Drying the extracted mineral-based somatid to prepare ceramic powder.

The natural mineral extraction and dry grinding process of steps 1) and 2) are a collection process of collecting minerals located in the surface layer of a specific area where plants grow well and a dry grinding process of pulverizing the collected minerals to a certain size. is done

That is, in the extraction process, components such as SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , MgO ₃ , K among natural minerals including ocher, elvan, jade, germanium, tourmaline, zeolite, kaolin, bentonite, and quartz are each It is a process of mining feldspar-based clay minerals that are contained independently or all of them, but do not contain heavy metals or radioactive substances harmful to the living body, and extract uncontaminated natural minerals from the ground.

In addition, the natural mineral pulverization process is a process of pulverizing the mined minerals of 325 mesh or less into powder by a dry method using an alumina ball mill (alumina rotary grinding) and a jet mill, SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , MgO ₃ , It is preferable to further perform a mineral powder classification step for classifying and extracting only the powder containing each independently or all of the components such as K, but is not limited thereto .

In the heat treatment process of step 3), the mineral powder pulverized from the natural mineral extraction and pulverization process is heated at a high temperature of 200 to 1,000 ° C. for 1 to 2 hours to remove impurities and residual organic matter, thereby alleviating the aggregation phenomenon of the mineral powder and , it is a process that maximizes the flow of mineral powder.

Step 4) consists of a process of wet grinding the heat-treated mineral powder, and a mineral somatid extraction process of drying the mineral powder after wet grinding to extract the mineral somatid contained in the mineral powder.

The wet grinding process is a process for activating mineral somatid existing in a human state in the mineral powder by mixing mineral powder and water or distilled water in a certain ratio in the total weight, and wet grinding at room temperature for a certain time.

In this wet grinding process, 10 to 80% by weight of mineral powder and 20 to 90% by weight of water or distilled water are mixed to form a mixture, and when the mixing is completed, the mixture is stored in a predetermined container, and then 25 for 1 day. At ℃ and humidity of 60%, substances with heavy specific gravity are allowed to be precipitated.

In addition, in the mineral somatid extraction process, the precipitated mixture is put into a calciner, rotated at a high temperature of 180 ° C. for 30 minutes to 2 hours to remove moisture, and then dried at a temperature of 250 ° C. for 3 hours through a dryer. Primary drying and secondary drying of heating and drying at a high temperature of 800°C are performed, and the mineral somatid powder that survives the secondary drying is extracted from the mineral powder.

The kaolinite (kaolinite) activates the air in the clay as well as the air in the container formed of the clay to be easily ionized by far-infrared rays. Far-infrared radiation is a German physicist and Wilhelm Wein (1864-1928), who was awarded the Nobel Prize in Physics in 1911, completed the theory of far-infrared radiation and thermal radiation. Such far-infrared radiation plays a role in promoting the activation of cell tissues by activating vibratory molecular activity. Typical ores that emit far-infrared rays include germanium, pozzolan, and elvan. In addition, the chemical component of kaolinite is Al ₂ Si ₂ O ₅ (OH) ₄ , and is a natural mineral containing pyrophyllite, characterized in that the isoelectric point is between pH 6 and 7.

The five-colored blood soil is the highest soil among many clays for making pots, and unlike ordinary loess, it has been excavated from only two companies and individuals who have obtained a permit from the governor in Korea, and currently it is only excavated along the Yeongsan River. Five colors of blood are actually red in color, and when the soil is dug for the first time, blood vessels are visible in the soil, just like human blood. There are also testimonies that they have personally experienced that everything tastes better. In addition, the five-color blood soil has a high viscosity, so when a handprint is made, the shape is not disturbed unless the shape is deformed by other external pressures. Another characteristic of Osaekhyeol soil is that it has to be baked at a temperature about 15 ℃ higher than the temperature of ordinary clay pots.

According to an embodiment of the present invention, the clay may contain 1.0 to 2.1% by weight of the somatid component, 3 to 5% by weight of kaolinite, and 92.9 to 96.0% by weight of the somatid component, and, if necessary, the viscosity It may further include one or more additives selected from the group consisting of control agents, coating agents, preservatives and dispersants.

According to an embodiment of the present invention, the molded body is manufactured by molding the clay. At this time, the molded body may be molded in various shapes and sizes, and contact with external air is restricted as much as possible during aging after inputting food. In order to do this, it is preferable to prepare a separate lid.

The manufactured molded body may be put into a kiln set at a constant temperature and fired to form a container. At this time, the calcination temperature is preferably carried out at 1,280 to 1,350 °C for 5 to 48 hours, more preferably at 1,280 to 1,350 °C for 30 to 40 hours. The above temperature and time range are important during firing, and if it is out of the above range, it may cause a problem in that the molded body is cracked.

According to an embodiment of the present invention, the antibacterial coating treatment may be performed by applying a coating agent containing an antibacterial material to the fired molded body and drying it.

The coating agent may include 60 to 70% by weight of feldspar, 5 to 10% by weight of kaolinite, 1 to 5% by weight of talc, 1 to 5% by weight of wollastonite, and 10 to 30% by weight of an antibacterial material. The components of feldspar, kaolinite, active, and wollastonite are conventionally used as raw materials for ceramics. It can be coated by spraying and applying.

The food aging container of the present invention can be manufactured according to the manufacturing method as described above. Accordingly, the present invention provides a food aging container manufactured according to the manufacturing method of the food aging container as described above.

The food aging container of the present invention can be used for various purposes, but it is particularly preferable to be used for aging food requiring long-term aging. In the case of aging food using the food aging container of the present invention, the aging period can be significantly shortened, and it exhibits superior sensory properties compared to the case of aging during the aging period of the originally known food.

Accordingly, the present invention provides a method for shortening the food aging period, the method comprising the step of putting food into the food maturation container of the present invention as described above and aging the food.

The food is not limited thereto, but generally includes foods that are known to have better organoleptic properties through the aging process, for example, kimchi, meat, cheese, salt, salted fish, water or fermented liquor. However, the present invention is not limited thereto.

The aging period may vary depending on the type of food. For example, in the case of cheese, it is possible to implement the same physical properties as cheese aged for 7 days by aging for 1 day, and in the case of sea salt, it is usually only aged for 20 days. Compared to sea salt that is aged for more than one year, it can realize a similar level of characteristics, and in the case of traditional wine, it can exhibit similar or superior taste and flavor to traditional wine aged for 2 years with only 5 months of aging. Therefore, using the method for shortening the aging period of the present invention, it is possible to see the effect of shortening the aging period by 3 to 10 times or more.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples describe a preferred embodiment of the present invention, and the scope of the present invention is not limited within the scope of the description of the following examples.

Example 1. Preparation of food aging container

Somatid component 1.0 to 2.1 wt%, kaolinite 3 to 5 wt%, and five-colored clay component 92.9 to 96.0 wt% Clay is prepared, and the clay is molded to form a container and a lid shape of the container. was prepared. The molded body was put in a kiln and calcined at 1,250° C. for 40 hours, and then left at room temperature for 1 day to prepare a food aging container.

Experimental Example 1. Component Analysis

The component analysis of the aging container prepared in the above example was performed at MSDS Korea Testing Institute, and the component analysis results are shown in Table 1 below.

Experimental Example 2. Stability evaluation

2-1. heavy metal detection test

The detection of heavy metals (chromium, arsenic, cadmium, mercury, lead, etc.) in the aging container prepared in the above example was carried out at the Korea Research Institute of Chemical Convergence, and the results are shown in Table 2 below.

As can be seen in Table 2, the aging container manufactured in one embodiment of the present invention does not discharge any heavy metals, so it can be seen that it is a safe container from heavy metals.

2-2. Ammonia Deodorization Test

The ammonia deodorization test of the aging container prepared in the above example was conducted at the Korea Analytical Testing Research Institute, and the results are shown in Table 3 below.

As shown in Table 3, the aging container prepared in one embodiment of the present invention injected ammonia gas, and after 30 minutes, 75% of the initial gas concentration was deodorized, and after 120 minutes, a deodorization rate of 98% was shown. . Through this, it can be confirmed that the aging container has an excellent removal effect on ammonia harmful to the human body.

2-3. Formaldehyde deodorization test

The formaldehyde deodorization test of the aging container prepared in the above example was conducted at the Korea Construction Living Environment Testing Institute, and the results are shown in Table 4 below.

As shown in Table 4, the aging container prepared in one embodiment of the present invention showed an excellent removal rate by injecting formaldehyde and deodorizing 97.4% of the initial gas concentration from 30 minutes elapsed. Through this, it can be confirmed that the aging container has an excellent removal effect on formaldehyde, which is harmful to the human body.

Experimental Example 3. Far-infrared emissivity analysis

The far-infrared emissivity analysis of the aging container prepared in the above example was performed at the Korea Far Infrared Application Evaluation Institute, and the results are shown in Table 5 below.

As can be seen in Table 5, it can be seen that the aging container prepared in one embodiment of the present invention is generating far-infrared radiation. Far-infrared radiation is a German physicist and Wilhelm Wein (1864-1928), who was awarded the Nobel Prize in Physics in 1911, completed the theory of far-infrared radiation and thermal radiation. Such far-infrared radiation activates vibratory molecular activity and promotes activation of cell tissues. Accordingly, when the food is put into the container and aged, the maturation time can be greatly shortened, and food that does not deteriorate in the degree of maturation can be manufactured.

Experimental Example 4. Antibacterial effect

The antibacterial effect of the aging container prepared in the above example was conducted by the Korea Research Institute for Analysis and Testing, and the results are shown in Table 6 and FIG. 4 below.

As can be seen in Table 6 and Figure 4, it can be confirmed that the aging container prepared in an embodiment of the present invention has an antibacterial effect capable of removing 99.9% of pneumococcus, Pseudomonas aeruginosa, Staphylococcus aureus and E. coli.

Experimental Example 5. Aging degree and time evaluation

Dongchimi was prepared and divided into the aging container and the normal container, and the aging container was aged for 2 days and the normal container for 7 days. Each of the following items was evaluated (1 to 10 points) by the chef group, and the results are shown in Table 7.

Evaluation items ripening vessel
(48 hours) common container
(7 days) Exterior 4.6 4.4 salty 3.7 4.8 sweetness 5.3 4.4 umami 5.5 4.8 spicy 4.7 4.8 carbonation 5.7 5.1 zest 5.4 4.8 sense of organization 4.8 4.5 overall sign 5.6 4.8

As can be seen in Table 7, when the same food is aged in a general container and in the aging container of the present invention, a difference in taste and flavor can be confirmed. In the case of aging dongchimi, despite the significantly shorter time in the aging container than in the general container, the taste and flavor were better evaluated.

Through these results, it can be seen that the aging container according to the present invention has an effect of accelerating aging.

Claims (11)

a) 1.0-2.1% by weight of a somatid component; Chemical component Al ₂ Si ₂ O ₅ (OH) ₄ , the isoelectric point containing pyrophyllite is between pH 6 and 7, kaolinite is any one selected from the group consisting of kaolin, feldspar and mixtures thereof 3- 5% by weight; and preparing a clay containing 92.9 to 96.0 wt% of a five-color blood soil component;
b) forming a molded article in the form of a food aging container and a lid of the container by molding the clay;
c) calcining the molded body at 1,250° C. for 40 hours;
d) A coating agent comprising 60 to 70% by weight of feldspar, 5 to 10% by weight of kaolinite, 1 to 5% by weight of talc, 1 to 5% by weight of wollastonite, and 10 to 30% by weight of an antibacterial substance in the fired molded body Applying, drying, and antibacterial coating treatment; and
e) a method of manufacturing a food aging container comprising the step of leaving it to stand at room temperature for 1 day,
The food aging container prepared by the above method contains 40 to 45% by weight of silicon oxide (SiO2), 35 to 40% by weight of aluminum oxide (Al2O3), 1 to 3% by weight of calcium oxide (CaO), 0.5 to 1% by weight of iron oxide (Fe2O3). %, sodium oxide (Na2O) 0.5 to 1 wt%, boron oxide (B2O3) 0.1 to 0.5 wt%, potassium oxide (K2O) 0.1 to 0.5 wt%, magnesium oxide (MgO) 0.1 to 0.5 wt%, titanium dioxide (TiO2) ) 0.1 to 0.5% by weight, sulfur trioxide (SO3) 0.01 to 0.1% by weight and manganese oxide (MgO3) 0.01 to 0.1% by weight,
The food aging container has an antibacterial effect capable of removing 99.9% of pneumococcus, Pseudomonas aeruginosa, Staphylococcus aureus and E. coli,
Including kaolinite that emits far-infrared rays when manufacturing the food aging container, the food aging container has a far-infrared emissivity of 3.55 x 10 ² (W/m 2 μm, 37° C.) and an emissivity of 0.922 (5-20 μm). A method of manufacturing an eggplant aging container. delete delete delete delete delete delete delete delete delete delete

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