KR102640601B1 - A aloeswood of Fermentation manufacture - Google Patents
A aloeswood of Fermentation manufacture Download PDFInfo
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- KR102640601B1 KR102640601B1 KR1020210129277A KR20210129277A KR102640601B1 KR 102640601 B1 KR102640601 B1 KR 102640601B1 KR 1020210129277 A KR1020210129277 A KR 1020210129277A KR 20210129277 A KR20210129277 A KR 20210129277A KR 102640601 B1 KR102640601 B1 KR 102640601B1
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- 241000271309 Aquilaria crassna Species 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 238000000855 fermentation Methods 0.000 title description 6
- 230000004151 fermentation Effects 0.000 title description 6
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000021329 brown rice Nutrition 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 240000005250 Chrysanthemum indicum Species 0.000 claims 1
- 238000012258 culturing Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000032683 aging Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 235000008113 selfheal Nutrition 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000721662 Juniperus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 발효침향분말의 제조방법에 관한 것으로, 더욱 상세하게는 침향 고유의 향은 있으나, 이미 이취가 없고 흡수율이 개선된 침향분말을 제공하기 위한 것이다.The present invention relates to a method for producing fermented agarwood powder, and more specifically, to provide agarwood powder that has the inherent scent of agarwood, but has no off-odor and has improved absorption rate.
Description
본 발명은 발효침향분말의 제조방법에 관한 것으로, 더욱 상세하게는 침향 고유의 향은 있으나, 이미 이취가 없고 흡수율이 개선된 침향분말을 제공하기 위한 것이다.The present invention relates to a method for producing fermented agarwood powder, and more specifically, to provide agarwood powder that has the inherent scent of agarwood, but has no off-odor and has improved absorption rate.
주지된 바와 같이 침향이란 물속에 가라앉는 향나무라는 의미로 예로부터 귀한 재료였다.As is well known, agarwood, meaning juniper wood that sinks in water, has been a valuable material since ancient times.
침향나무는 상처가 생긴 부위를 스스로 치유하기 위해 수백 수천 년에 걸쳐 분비된 수지가 침착하여 침향나무의 심재부위에 조직학적으로 단단한 덩어리 모양으로 응결된 원료가 침향이다.Agarwood is a raw material in which the resin secreted over hundreds or thousands of years to self-heal wounds is deposited and congealed into a histologically hard lump on the heartwood of the tree.
침향에 함유된 아가스피롤 성분은 천연 신경 안정 효과가 있어 스트레스를 완화시키고 숙면에 도움이 되며 우리 몸 전체의 순환을 원활하게 돕는 작용을 하는 것이다.The agaspirol component contained in agarwood has a natural nerve-stabilizing effect, relieving stress, helping with sound sleep, and facilitating circulation throughout our body.
이러한 침향은 보통 진액이나 환으로 제조하여 섭취하는 것이 일반적인 것이나 진액이나 환으로 제조시 흡수율이 떨어지는 문제점, 이미, 이취가 있어 섭취가 어려운 단점이 있는 것이었다.This kind of agarwood is usually prepared as a solution or pill and consumed, but when prepared as a solution or pill, it has the disadvantage of low absorption and has an off-flavor, making it difficult to ingest.
본 발명은 상기한 종래의 문제점을 해결하기 위하여 안출한 것으로서, 본 발명의 목적은, 흡수율이 좋고 이미(특유의 쓴맛), 이취(이상한 냄새)가 없어 먹기가 편한 침향분말을 제공하는데 그 목적이 있는 것이다.The present invention was devised to solve the above-described conventional problems. The purpose of the present invention is to provide agarwood powder that has a good absorption rate and does not have a characteristic bitter taste or an off-flavor (unusual odor), making it easy to consume. There is.
상기한 목적을 달성하기 위한 본 발명에 따른 침향분말 제조방법은 미분화 한 침향에, 현미와 황국균을 첨가하여 숙성 발효하여 저분자형태로 만들어 일반 침향분말보다 입자가 작아 흡수율이 높고, 이미 이취가 없도록 한 것을 특징으로 한다.The method for producing agarwood powder according to the present invention to achieve the above-mentioned purpose is to add brown rice and yellow chrysanthemum to micronized agarwood and ferment it to form a low-molecular-weight form. The particles are smaller than regular agarwood powder, so the absorption rate is high and there is no off-odor. It is characterized by
본 발명에 따른 발효 침향분말은 숙성 발효시켜 저분자 형태로 제조되므로 입자가 작아 흡수율이 높아지는 효과가 있는 것이다.The fermented agarwood powder according to the present invention is manufactured in a low-molecular form through aging and fermentation, so the particles are small, which has the effect of increasing the absorption rate.
본 발명의 침향분말은 침향분말에 첨가물을 최소화하여 발효시키므로 침향이 지니고 있는 성분을 해하지 않으면서 이미 이취가 없게 되므로 침향 효과를 그대로 흡수할 수 있는 장점이 있는 것이다.The agarwood powder of the present invention is fermented with minimal additives to the agarwood powder, so it does not harm the components of the agarwood and already has no off-odor, so it has the advantage of being able to absorb the effect of the agarwood as is.
도 1은 본 발명에 따른 제조 방법의 흐름도.1 is a flow chart of the manufacturing method according to the present invention.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시 예를 상세하게 설명하도록 한다. 우선 각 도면의 구성요소들에 참조부호를 부가함에 있어서, 동일한 구성요소들에 대해서는 비록 다른 도면상에 도시되더라도 가능한 한 동일한 부호를 가지도록 하고 있음에 유의하여야 한다. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. First, when adding reference numerals to components in each drawing, it should be noted that identical components are given the same reference numerals as much as possible even if they are shown in different drawings.
또한 하기에서 본 발명을 설명함에 있어 관련된 공지기능 또한 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략한다.In addition, in the following description of the present invention, if a detailed description of related known functions or configurations is judged to unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 설정된 용어들로서 이는 생산자의 의도 또는 관례에 따라 달라질 수 있으므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In addition, the terms described below are terms established in consideration of the functions in the present invention, and may vary depending on the intention or custom of the producer, so their definitions should be made based on the content throughout the specification.
본 발명의 제1 실시예에 따른 조성물은 미분화된 침향과 현미 및 발효 생성물을 포함한다.A composition according to a first embodiment of the present invention includes micronized agarwood, brown rice, and a fermentation product.
상기 침향은 침향나무에서 취득하며 상처가 생긴 부위를 스스로 치유하기 위해 수백 수천 년에 걸쳐 분비된 수지가 침착하여 침향나무의 심재부위에 조직학적으로 단단한 덩어리 모양으로 응결된 원료가 침향이다.The above-mentioned agarwood is obtained from the agarwood tree, and the resin secreted over hundreds or thousands of years to self-heal the injured area is deposited and solidified into a histologically hard lump on the heartwood of the agarwood tree.
침향에 함유된 아가스피롤 성분은 천연 신경 안정 효과가 있어 스트레스를 완화시키고 숙면에 도움이 되며 우리 몸 전체의 순환을 원활하게 돕는 작용을 하는 것이다.The agaspirol component contained in agarwood has a natural nerve-stabilizing effect, relieving stress, helping with sound sleep, and facilitating circulation throughout our body.
상기 현미는 식이섬유소가 많아 다이어트에 좋고 미네랄이 풍부하여 면역력의 증대와 노화를 방지하는 효과가 있다.The brown rice has a lot of dietary fiber, so it is good for dieting and is rich in minerals, which has the effect of increasing immunity and preventing aging.
상기한 발효 생성물은 황국균으로 곡물의 전분을 황국균의 효소 성분이 접촉하여 단당류나 이당류로 분해되는 것을 말하며 당화 과정을 거치면서 미생물이 먹고 새로운 영양소를 생생하도록 하는 것이다.The above-mentioned fermentation product refers to the decomposition of starch of grains into monosaccharides or disaccharides by contact with the enzyme components of the yeast. Through the saccharification process, microorganisms eat them and produce new nutrients.
이하 발효침향분말을 제공하기 위한 예시적인 방법에 대해 설명한다.Below, an exemplary method for providing fermented agarwood powder will be described.
도 1은 본 발명에 따른 제조 방법의 순서도이다.1 is a flow chart of the manufacturing method according to the present invention.
먼저 도 1을 참조하여 본 발명의 실시예에 따른 발효침향분말 제조방법은, 침향나무를 선별하고 선별한 침향나무를 분쇄하는 제1분쇄단계;First, referring to Figure 1, the method for producing fermented agarwood powder according to an embodiment of the present invention includes a first crushing step of selecting agarwood trees and pulverizing the selected agarwood trees;
상기한 제1분쇄단계는 침향나무를 선별해서 흐르는 물에 깨끗이 세척하여 완전히 말린 후 분쇄기로 입자 크기가 150메쉬 이상으로 미세 분말로 분쇄가공한다.In the first grinding step described above, the agarwood is selected, washed thoroughly under running water, dried completely, and then ground to a fine powder with a particle size of 150 mesh or more using a grinder.
현미를 선별하고 선별한 현미를 분쇄하는 제2분쇄단계;A second grinding step of selecting brown rice and grinding the selected brown rice;
상기한 제2분쇄단계는 현미를 선별하여 흐르는 물에 깨끗이 세척하여 완전히 말린 후 분쇄기로 입자 크기가 150메쉬 이상으로 미세 분말로 분쇄가공한다.In the second grinding step described above, the brown rice is selected, washed thoroughly under running water, dried completely, and then ground into fine powder with a particle size of 150 mesh or more using a grinder.
분쇄된 침향과 현미를 교반하여 발효하는 발효단계.A fermentation step in which crushed agarwood and brown rice are stirred and fermented.
상기 발효단계는 분쇄 가공된 침향 95중량%, 현미 4.9중량%를 교반하여 황국균 0.1중량%를 첨가하여 배양기에 넣고 배양한다.In the fermentation step, 95% by weight of crushed agarwood and 4.9% by weight of brown rice are stirred, 0.1% by weight of Hwanggurya is added, placed in an incubator, and cultured.
배양 온도는 온도 38도, 습도 60%에서 48시간 이상 72시간 이내로 배양하고, 배양된 조성물을 열풍기에서 살균 건조 후 분쇄기로 300메쉬 이상으로 초미세 분말로 분쇄 가공하여 침향분말을 얻었다.The culture temperature was 38 degrees Celsius and 60% humidity for at least 48 hours but not more than 72 hours, and the cultured composition was sterilized and dried in a hot air blower and then pulverized into an ultrafine powder of 300 mesh or more with a grinder to obtain agarwood powder.
분쇄 가공된 침향분말을 최종 포장하여 출하한다.The crushed and processed agarwood powder is finally packaged and shipped.
본 발명에 의해 제조된 침향분말을 분말로 복용하거나 물과 함께 섭취하였으며 이때 이미 이취가 없어 복용이 간편하였다.The agarwood powder prepared according to the present invention was taken as a powder or taken with water. At this time, it was easy to take because there was no off-odor.
지금까지 설명한 바와 같이, 본 발명을 도면에 도시된 실시예를 참고로 하여 설명되었으나, 이는 예시적인 것에 불과하며, 당해 기술이 속하는 분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다.As described so far, the present invention has been described with reference to the embodiments shown in the drawings, but this is merely illustrative, and various modifications and equivalent alternatives can be made by those skilled in the art. It will be appreciated that embodiments are possible.
따라서, 본 발명의 진정한 기술적 보호범위는 특허청구범위에 의해서 정하여져야 할 것이다.Therefore, the true technical protection scope of the present invention should be determined by the scope of the patent claims.
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