KR20020026295A - A method for forming a composition of fish and meat washing salt using ocher longevity, ocher salt (salt baked in ocher earthenware) and green tea leaves - Google Patents
A method for forming a composition of fish and meat washing salt using ocher longevity, ocher salt (salt baked in ocher earthenware) and green tea leaves Download PDFInfo
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- KR20020026295A KR20020026295A KR1020020006910A KR20020006910A KR20020026295A KR 20020026295 A KR20020026295 A KR 20020026295A KR 1020020006910 A KR1020020006910 A KR 1020020006910A KR 20020006910 A KR20020006910 A KR 20020006910A KR 20020026295 A KR20020026295 A KR 20020026295A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 11
- 235000013372 meat Nutrition 0.000 title claims abstract description 11
- 238000005406 washing Methods 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 title claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 title claims description 28
- 235000009569 green tea Nutrition 0.000 title claims description 22
- 238000000034 method Methods 0.000 title claims description 13
- 229910052571 earthenware Inorganic materials 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002245 particle Substances 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 238000009938 salting Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 2
- -1 salt salt Chemical class 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 claims 4
- 239000006227 byproduct Substances 0.000 claims 3
- 241001474374 Blennius Species 0.000 claims 2
- 241000195493 Cryptophyta Species 0.000 claims 2
- 241000238366 Cephalopoda Species 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 241000269821 Scombridae Species 0.000 claims 1
- 235000020640 mackerel Nutrition 0.000 claims 1
- 235000015277 pork Nutrition 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 22
- 235000012000 cholesterol Nutrition 0.000 abstract description 8
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 4
- 241001122767 Theaceae Species 0.000 abstract 2
- 239000000356 contaminant Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 13
- 235000013616 tea Nutrition 0.000 description 7
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 6
- 235000005487 catechin Nutrition 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 4
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 4
- 229950001002 cianidanol Drugs 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 206010008631 Cholera Diseases 0.000 description 2
- 208000004232 Enteritis Diseases 0.000 description 2
- 206010016952 Food poisoning Diseases 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 208000005718 Stomach Neoplasms Diseases 0.000 description 2
- 241000607598 Vibrio Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001765 catechin Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 206010017758 gastric cancer Diseases 0.000 description 2
- 230000002440 hepatic effect Effects 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 2
- 201000011549 stomach cancer Diseases 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- KRHYYFGTRYWZRS-UHFFFAOYSA-M Fluoride anion Chemical compound [F-] KRHYYFGTRYWZRS-UHFFFAOYSA-M 0.000 description 1
- 102000000340 Glucosyltransferases Human genes 0.000 description 1
- 108010055629 Glucosyltransferases Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
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Abstract
Description
본 발명은 지장수와 연염. 녹차잎을 이용한 것으로서 황토는 유익한 원적외선을 복사 하며 인체에 누적된 환경성 호르몬 및 중금속을 포함한 유해 독성을 해독 하는 기능을 갖고 있는바 이는 황토만이 갖고 있는 특수한 기능을 이용하여 생식 및 열가공으로 섭취 하는 생선이나 육류 기타 먹거리를 좀더 안전한 건강식으로 섭취 할수 있기 때문이다. 종래의 가공 방법은 단순 기능으로 일반물에 세척한 뒤 일반 소금에 염장 가공 하는 방법 뿐이었으나 상기와 같은 방법을 이용하면 좀더 안전하고 건강한 먹거리를 얻을수 있는 장점이 있다 황토에는 다양한 광물질 과 다량의 미네랄을 함유 하고있어 맛의 향상 및 인체에 필요한 미네랄을 공급 하며 또한 황토속에는 살아있는 미생물이 포함되어 있어 유기물을 분해하는 작용이 있으며,(적조 제거) 원적외선을 방출하여 중금속분해 독성을 제거하는 효과가 탁월하며. 또한 일반 천일염이 갖는 독성을 완화한 황토연염을 녹차잎 에 혼합 이용하여 특수한 기능을 갖도륵 한 것이 기술적 과제이다The present invention is Jijangsu and salt. As green tea leaves are used, ocher has the ability to radiate beneficial far infrared rays and detoxify harmful toxic substances including environmental hormones and heavy metals accumulated in the human body. This is because you can eat fish, meat and other foods as a safer and healthier diet. Conventional processing method was only a method of salting in general salt after washing in general water with a simple function, but using the above method has the advantage that you can get a safer and healthier food. It contains the microorganisms that enhance the taste and provide the minerals necessary for the human body. Also, the microorganism contains living microorganisms, which has the effect of decomposing organic matters (removal of red tide). In addition, it is a technical task to have a special function by using the ocher salt, which reduces the toxicity of general sun salt, to green tea leaves.
본 발명은 지장수와 연염. 녹차잎을 이용한 것으로서 황토는 유익한 원적외선을 복사 하며 인체에 누적된 환경성 호르몬 및 중금속을 포함한 유해독성을 해독 하는 기능을 갖고 있는바 이는 황토만이 갖고 있는 특수한 기능을 이용하여 생식 및 열가공으로 섭취 하는 생선이나 육류 기타 먹거리를 좀더 안전한 건강식으로 섭취 할수 있기 때문이다. 종래의 가공 방법은 단순 기능으로 일반물에 세척한 뒤 일반 소금에 염장 가공 하는 방법 뿐이었으나 상기와 같은 방법을 이용하면 좀더 안전하고 건강한 먹거리를 얻을수 있는 장점이 있다 황토에는 다양한 광물질 과 다량의 미네랄을 함유 하고있어 맛의 향상 및 인체에 필요한 미네랄을 공급 하며 또한 황토속에는 살아있는 미생물이 포함되어 있어 유기물을 분해하는 작용이 있으며,(적조 제거) 원적외선을 방출하여 중금속분해 독성을 제거하는 효과가 탁월하며. 또한 일반 천일염이 갖는 독성을 완화한 황토연염을 녹차잎 에 혼합 이용하여 특수한 기능을 갖도록 한 것이 기술적 과제이다The present invention is Jijangsu and salt. Green tea leaves use ocher to radiate beneficial far-infrared rays and detoxify the harmful toxicity including environmental hormones and heavy metals accumulated in the human body. This is because you can eat fish, meat and other foods as a safer and healthier diet. Conventional processing method was only a method of salting in general salt after washing in general water with a simple function, but using the above method has the advantage that you can get a safer and healthier food. It contains the microorganisms that enhance the taste and provide the minerals necessary for the human body. Also, the microorganism contains living microorganisms, which has the effect of decomposing organic matters (removal of red tide). In addition, it is a technical problem to have a special function by using the ocher salt, which reduces the toxicity of general sun salt, to green tea leaves.
1.녹차에 함유된 항암효과가 주목받기 시작한 것은 1978년 일본 시오즈카현의 암의 발생률이 전국 평균에 비해 현저하게 낮아 발암과 녹차 음용과의 관계를 찾아 본 이후부터 녹차의 항암효과에 관심을 갖기 시작하였다.1. The anti-cancer effects of green tea began to attract attention because the incidence of cancer in Shizuka Prefecture, Japan, was significantly lower than the national average in 1978. Started to have.
위암 사망률이 높은 지역에서는 녹차의 섭취량이 적은 반면 위암 사망률이 가장 낮은 나까가와네 지역은 1인당 매월 250~410g의 녹차를 소비한 사실을 알고부터 항암효과 실험이 본격적으로 진행되기 시작하였다.In the region where gastric cancer mortality is high, the consumption of green tea is low, whereas the Nakagawane region, which has the lowest gastric cancer mortality, consumed 250 to 410 g of green tea per month.
중국의 중국 의학과학원 암연구센타 전서균 박사와 일본 교도의과대학의 山根哲郞 교수의 연구에 의해 녹차의 항암효과는 입증 검증되었다.The anticancer effect of green tea has been demonstrated by the research of Dr. Seo-Kyun Jeon, a research center at the Chinese Academy of Medical Sciences in China, and Prof. 山根 哲 郞 of the Japanese School of Medicine.
2. 콜레스테롤 제거 효과2. Cholesterol removal effect
녹차 잎에서 추출한 카테킨과 EGCg를 Weistar계 숫쥐를 이용하여 1% 콜레스테롤을 함유하는 고지콜레스테롤 사료를 대조로 1%, 2%의 카테킨 및 0.5%, 1.0% EGCg를 첨가한 사료를 시험군으로 하여 4주간 투여한 뒤 지질대사에 대한 효과를 실험하였다.The catechins and EGCg extracted from the green tea leaves were compared with the high-fat cholesterol diet containing 1% cholesterol using Weistar male rats. After weekly administration, the effects on lipid metabolism were tested.
실험결과 카테킨 및 EGCg 첨가군의 혈장 콜레스테롤의 농도 상승은 대조군에 비해 억제되었고, 인체에 해로운 LDL콜레스테롤 농도와 동맥경화 지수도 상당히 개선되었다. EGCg 첨가군은 인체에 무해한 HDL 콜레스테롤 농도는 증가되었으나 간장 총지질 이나 간 콜레스테롤은 감소되었고, 대변 중의 콜레스테롤 배설량도 카테킨 첨가로 현저히 증가되었다.As a result, the concentration of plasma cholesterol in the catechin and EGCg-added groups was suppressed compared to the control group, and the LDL cholesterol and arteriosclerosis index, which are harmful to humans, were also significantly improved. In the EGCg group, the HDL cholesterol level, which is harmless to the human body, was increased, but the liver lipid and liver cholesterol levels were decreased, and the excretion of cholesterol in the feces was significantly increased by the addition of catechin.
이상의 결과에서 카테킨과 EGCg는 콜레스테롤 함유식을 투여한 쥐의 혈장 및 간장 콜레스테롤의 상승을 강하게 억제시키고, 대변으로 체외 배출을 촉진시킨다는 사실을 확인하게 되었고 이러한 콜레스테롤 강하작용은 소화기간 내에서 콜레스테롤의 흡수를 저해시키는데 기인한 것으로 추정하고 있다.These results confirm that catechin and EGCg strongly inhibit the rise of plasma and hepatic cholesterol in rats fed cholesterol-containing diets, and promote the excretion of extracorporeal stool by feces. Presumably due to inhibition.
3. 동맥경화 억제작용3. Atherosclerosis inhibitory effect
1) 강압작용1) coercion
2) 혈중 및 간장지질 저하작용2) lowering blood and hepatic lipids
3) 과산화지질 저하작용3) lipid peroxide lowering effect
4) 동맥지질 저하작용4) arterial lipid lowering
4. 차의 혈압상승 억제 효과4. Inhibition effect of blood pressure rise in tea
차 속의 카테킨 성분이 혈압상승 억제하는 효과를 가지고 있고 가바(GABA)차에도 혈압상승을 억제하는 성분이 있다.The catechin component in the car has the effect of suppressing the increase in blood pressure, and GABA tea also has a component that suppresses the increase in blood pressure.
5. 차 성분의 혈소판 응집 억제 작용5. Platelet aggregation inhibitory effect of tea components
차 침출액(EGCg, C, EC 등 카테킨)과 차잎 성분(데아플라빈류, 데아플라빈모노 갈레이트)이 혈소판 응집 억제작용을 한다.Tea leachate (eg catechins (EGCg, C, EC, etc.)) and tea leaf components (deaflavin, deaflavin monogallate) act to inhibit platelet aggregation.
6. 식중독 예방 효과6. Food poisoning prevention effect
차의 항균 성분에 의해 살모넬라균, 장염비브리오균, 웰치균, 보투리너스균, 포도상구균은 완전히 소멸시킬 수 있다.Salmonella, enteritis Vibrio, Welch, Botulinus, and Staphylococcus can be completely eliminated by the antibacterial component of tea.
여름철에 차 한잔은 식중독을 예방한다.In summer, a cup of tea can help prevent food poisoning.
7. 콜레라 예방 효과7. Cholera prevention effect
녹차의 성분 중에는 티푸스, 적리균, 콜레라균, 장염비브리오균 등과 같은 병원성 세균에 대한 강한 살균 작용이 있음을 발견하였다.Among the components of green tea, it was found that there is a strong bactericidal action against pathogenic bacteria such as typhoid, red, cholera, enteritis vibrio and the like.
8. 충치 예방 효과8. Tooth decay prevention effect
1) 치아 표면의 불소 코팅 효과1) Fluoride coating effect on tooth surface
2) 치석 형성의 억제2) inhibition of tartar formation
3) Glucosyl transferase 활성의 억제3) Inhibition of Glucosyl Transferase Activity
4) 충치 세균에 대한 살균 작용4) bactericidal action against tooth decay bacteria
생선 및 육류 세척 가공 분야의 종래 기술은 유해성 성분을 제거치 못하고 단순 기능만을 활용하여 생산 하므로 전래 방법 으로부터 벗어나지 못하는 실정이다 .이러한 범주를 황토 지장수와 황토 연염 및녹차잎을 이용하여 좀더 안전한 먹거리를 얻고자 하여 개발한 가공법으로 한다Conventional techniques in the field of fish and meat washing processing cannot remove harmful ingredients and produce only by using simple functions, and thus cannot escape from conventional methods.These categories are obtained by using ocher lichen, ocher salt and green tea leaves to obtain safer food. The processing method developed by self
..
본 발명은입도 순수 황토 지장수와 황토연염(천일염을 섭씨1300℃의열로 구워냄)에 녹차잎을 혼합후 이를 오염이 되지 않은 깨끗한 물에 일정량을 혼합후 섭씨100℃이상의 물에 끓여 활성 생체수(녹차수)를 만든 생선 및 육류를 담궈 씻어 가공 하는 방법이다The present invention is mixed with green tea leaves in the particle size pure ocher Jijangsu and ocheritis (baked natural salt with heat of 1300 ℃) and then mixed with a certain amount in clean water that is not contaminated and then boiled in water of 100 ℃ or more active biological water ( It is a method of dipping and washing fish and meat made with green tea water)
황토 생체수(지장수)를 이용 가공 하는 방법으로서As a method of processing using ocher biological water (jitsu)
① 입도 100 메쉬 이상의 황토 분말을 형성 하는 단계① step to form ocher powder with particle size over 100 mesh
② 오염되지 않은 물에 황토 분말을 풀어 지장수를 형성 하는 단계② The step of forming the jijang by dissolving the ocher powder in the uncontaminated water
③ 형성된 황토 지장수에 황토연염.녹차잎을 혼합후 발효 시키는단계③ Fermentation after mixing ocher salt and green tea leaves in the formed ocher jijangsu
④ 혼합된③섭씨100℃이상의 물에 끓여 활성 생체수(녹차수)를 만드는 단계④ Boiling in the mixed ③ ℃ 100 ℃ or more water to make the active biological water (green tea water)
⑤ ④항으로 이루어진 조성물에 필요한 물품을 세척 및 염장 하는 단계⑤ washing and salting the articles necessary for the composition of item ④
상기와 같은 방법을 이용하면 생선 및 육류에 포함한 콜레스테롤 및 냄새제거 맛의 향상 및 오염물질(중금속을 포함한 독성물질)제거 등에 탁월한 효과가 있어 건강한 먹거리를 얻을 수 있다By using the method as described above, it has an excellent effect on improving cholesterol and odor elimination taste and removing pollutants (toxic substances including heavy metals) included in fish and meat, thereby obtaining healthy food.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20040010984A (en) * | 2002-07-25 | 2004-02-05 | 주식회사 금호통상 | nokcha chamgulbi |
| KR20040026727A (en) * | 2002-09-25 | 2004-04-01 | 윤종수 | Manufacture method of processed marine products contain polyphenol |
| KR20040028886A (en) * | 2003-02-05 | 2004-04-03 | 성충유 | Manufacture of functional sun-dried salt using water filtered through loess(jijangsu) |
| KR100460132B1 (en) * | 2002-05-08 | 2004-12-04 | 원형연 | Salting Method of Fish |
| KR100660632B1 (en) * | 2005-05-23 | 2006-12-21 | 김상정 | A method for processing of high quality semi-dried mackerel by Korean yellow soil drying method |
| KR100755480B1 (en) * | 2006-04-05 | 2007-09-05 | 주식회사 중앙수산 | Method for salting-down raw fishes |
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| KR20000014578A (en) * | 1998-08-21 | 2000-03-15 | 김현우 | Processing method of loess pork hock produced by boiling with loess added tap water |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20040028886A (en) * | 2003-02-05 | 2004-04-03 | 성충유 | Manufacture of functional sun-dried salt using water filtered through loess(jijangsu) |
| KR100660632B1 (en) * | 2005-05-23 | 2006-12-21 | 김상정 | A method for processing of high quality semi-dried mackerel by Korean yellow soil drying method |
| KR100755480B1 (en) * | 2006-04-05 | 2007-09-05 | 주식회사 중앙수산 | Method for salting-down raw fishes |
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