KR20020076818A - Method for manufacturing lacquer-containing food, and food produced from the same - Google Patents

Abstract

PURPOSE: A method for producing a lacquer-containing food is provided, thereby efficacy and nutrients of lacquer can be easily applied into a food, so that a consumer of the food can easily use the efficacy and nutrients of lacquer. CONSTITUTION: The method for producing a lacquer-containing food comprises the steps of: (1) extracting the lacquer water; (2) collecting lacquer; (3) diluting the lacquer of the step (2) with the lacquer water of the step (1); distilling the dilution to produce a concentrate of lacquer; fermenting the concentrate of lacquer; and adding diluents into the fermented solution to produce a dilution from or powder form lacquer and adding the dilution from or powder form lacquer into a food, in which the extraction step consists of i) drying a lacquer tree; and ii) dipping the dried lacquer tree in water and heating it; the amount of the extracted lacquer water of the step (1) diluted is 1 to 50 wt.%; the fermentation is a natural fermentation or a lactic acid bacteria fermentation.

Description

Method for manufacturing lacquer-containing food, and food produced from the same}

The present invention relates to a method for preparing a lacquer-containing food and a food prepared therefrom, and more particularly, by mixing, distilling, and fermenting a lacquer and lacquer, and then diluting or powdering it with an excipient and adding it to a food composition. A method for producing a lacquer-containing food and a food produced therefrom.

Rhus vernicifera STOKES is a deciduous tree belonging to the family Lacaceae, cultivated mainly in China, Korea, Japan, and Southeast Asia. The bark is grayish white, the leaves are idol, and the yellow-green flowers blossom in June. When it is ripe, it is yellowish brown. The sap (jin) of the lacquer is called lacquer, which has been used for industrial or medicinal purposes so far (Lee Chang-bok, Korea Plant Book, Hyangmunsa 1982).

Among these lacquers, the lacquer that cuts down the lacquer tree in June-October is called raw chil (Saint lacquer), and the dried one is called dry chil.

Raw lacquer is composed of urushiol, rubbery, and a little mannitol. It absorbs oxygen in the air by the action of the oxidase laccase and turns into a black lump of resin. The urushiol content of formula (1) in raw lacquer is about 80% and the hydrourushiol of formula (2) or (3) contains a small amount:

Urushiol is a liquid that is distilled at 210-222 ° C (0.4-0.6 mm), and immunological studies on urushiol are actively underway, and there are reports of urushiol fractions having anticancer effects isolated from lacquer (Korea Patent Application Publication) Publication No. 1998-076449).

Also, in the treatment of copper, lacquer is used to cool the body. Especially, it has excellent sterilizing effect on the stomach, releases blood, and interlocks with impurities contained in the human body, and it is excellent for fat recovery and helps to improve fatigue. This is known to have a special effect when the stomach is medicated.

In addition to the above pharmacological effect, lacquer is also useful as a lacquer paint, and although lacquer obtained from lacquer extract has been used as a cooking material such as lacquer chicken and rice, there are examples of foods using lacquer sap (lacquer). There is no bar.

Therefore, the present inventors extract the lacquer from lacquer, separately extract the lacquer, mix, distill, and ferment them, then dilute or powder them with excipients and add them to various food compositions to process the pharmacological effects and activities of the lacquer. The present invention has been found to be easily consumed or ingested with food.

Accordingly, it is an object of the present invention to provide a method for producing a lacquer-containing food.

Another object of the present invention is to provide a food prepared according to the method for producing a lacquer-containing food.

Method for producing a lacquer-containing food of the present invention,

(1) extracting lacquer water;

(2) collecting lacquer;

(3) diluting the lacquer obtained in step (2) with the lacquer extracted in step (1);

(4) distilling and diluting the diluent;

(5) fermenting the concentrate; And

(6) adding the excipients to the fermentation broth, diluting or powdering them to add to the food composition.

In the step (1), the method of extracting the lacquer is i) first peeling off the lacquer and then peeling off the bark and drying it slowly in the shade. It comprises the step of preparing a lacquer using. When the lacquer is dried in the shade as described above, the urushiol toxicity in the tree is evaporated at the same time as the water evaporates and the lacquer is removed, and the lacquer in the lacquer part is oxidized. The oxidized lacquer hardly appears urushiol even when put in water again. At this time, the moisture content of the lacquer is characterized in that the drying to be less than 12%.

The lacquer collected in the step (2) includes fresh lacquer and paint.

Dilution of the step (3) is characterized in that diluted to a ratio of 1 to 50% by weight of the lacquer collected in the step (2) based on the total weight of the lacquer extracted in the step (1).

The distillation and concentration of step (4) use conventional means, such as rotary evaporators, for example, and the concentration varies depending on the type of food. That is, the concentration of liquid foods such as sauces, syrups, beverages and teas is low, and the concentration of solid foods such as various kinds of instant foods such as fruits, sweets, breads, caramels and chocolates is increased for powdering.

Fermentation of step (5) includes a natural fermentation method or lactic acid fermentation method. The pharmacological components of lacquer are preserved through natural fermentation, so that harmful gases and toxic components are decomposed and lost during the fermentation period. By removing the bitterness of bitterness, you can enjoy the flavor of lactic acid bacteria. The fermentation is characterized in that the fermentation is stopped by heating to prevent excessive fermentation by the fermentation bacteria to become brewing (酒精 化).

The method of powdering in step (6) is characterized in that it uses an excipient, such excipients are food or pharmaceutically acceptable excipients, liquid excipients for sauces, syrups, beverages, tea , Glycerol and sorbitol.

Examples of the sauce include a white sauce, mayonnaise or meat sauce, and the syrups include flesh syrups such as syrup, corn syrup, strawberries, and oranges, and typical examples of beverages include fruit drinks and yogurt. As tea, black tea and oolong tea are mentioned, for example.

In addition, solid excipients include, for example, lactose, maltodextrin, cellulose or cellulose derivatives, starch, and wheat flour.The mixing of the excipients and the lacquer fermentation broth is mixed with a conventional mixer, thoroughly ground, and then sieved to form a lacquer-containing powder. Get

The reason for dilution or powdering as described above is that it is difficult to add to various food compositions due to the high viscosity of the lacquer fermentation broth itself, and the nutrition supply and processability of the excipient.

The addition ratio of the excipient is preferably added in the range of 10 to 90% by weight on the basis of lacquer concentrate. Such lacquer concentrate may be added within the range that does not impair the flavor inherent in various foods.

In the step (6), the food is almost all foods, such as sauces, syrups, beverages, teas, confectionery such as medicines, crackers, cookies, biscuits, confectionery such as bread, various instant foods such as caramel, chocolate, etc. Yes. In addition, the pharmacological effect and activity of indirect lacquer can be obtained by adding to the animal feed composition and eating the meat.

The lacquer-containing diluent or powder of step (6) is added to various food compositions to produce lacquer-containing foods according to conventional food preparation methods.

If necessary, in addition to lacquer and lacquer, food and nutritionally acceptable additives such as other herbal extracts, vitamins, sweeteners, and flavorings may be added together.

Herbal extracts that can be used in the present invention, clove, cedar, myrrh, frankincense, wormwood, licorice, talc, uiyiin, seol, sewage, succinct, rhubarb and keg. In addition, vitamins include all of the usual vitamins, and sweeteners include glucose, fructose, oligosaccharide, sugar and citric acid, malic acid, organic acid, sugar and starch syrup.

The ratio of adding the lacquer fermentation broth to the food composition varies depending on the food, but may be such that the pharmacological effect and activity of the lacquer are sufficiently expressed. If it is less than 0.1 weight%, the pharmacological effect of lacquer does not appear sufficiently, and if it exceeds 10 weight%, there exists a possibility of losing the intrinsic flavor of food.

Since the food thus prepared includes fermented lacquer, the flavor and sweet taste of fermentation can be felt. By adding lacquer powder to the compounding step of the food processing process, no special process is required, and the nutrient and pharmacological components of lacquer can be easily consumed and consumed with food.

Hereinafter, although an Example and a test example are given and this invention is demonstrated concretely, this invention is not limited to these examples.

Example

Manufacture of lacquer

First, the bark was peeled off, and then dried to a moisture content of about 12% in the shade. Thereafter, 1 kg of lacquer shell was poured into 10 liters of water, sufficiently boiled for 2 to 20 hours, and cooled to prepare lacquer.

Collection of lacquer

In June-October, lacquer was harvested by combining the lacquer that was cut down by the lacquer tree over 5 years old, and the paint that was collected by fire.

Example 1 Preparation of Lac-Containing Sauce

1 kg of the extracted lacquer was added to 100 g of the obtained lacquer, diluted, and concentrated using a rotary evaporator. Subsequently, lactic acid bacteria were mixed and inoculated into the concentrated lacquer concentrate, and the container inlet was sealed to ferment for several days to several tens of days at room temperature. Thereafter, the fermentation by lactic acid bacteria continued to be heated to about 80 ℃ or more before the sour taste became stronger to stop further fermentation. To the lacquer fermentation solution thus obtained, glycerol was added as a liquid excipient and then added to a meat sauce to prepare a lacquer-containing sauce.

Example 2: Preparation of Lac-Containing Confections

The lacquer-containing confectionery was prepared in the same manner as in Example 1, except that starch, which is a solid excipient, was used instead of glycerol as an excipient, and was thoroughly mixed and pulverized with a mixer before being added to the confectionery composition as food. Prepared.

Test Example

The appearance, taste, fragrance, and foreign body of the lacquer-containing sauces prepared in Examples 1 and 2, the confectionery and the sauce containing no lacquer (Comparative Example 1) and the confectionery (Comparative Example 2) were subjected to 30 subjects. By comparison. After evaluating each tester's response according to the following evaluation method, the averaged result is shown in the following table | surface.

◎: very good

○: good

△: normal

×: defective

Exterior flavor Scent Foreign body Example 1 ◎ ◎ ◎ ○ Comparative Example 1 ◎ ○ ◎ ○ Example 2 ○ ◎ ○ ◎ Comparative Example 2 ◎ ◎ ◎ ○

As can be seen from the above table, the lacquer-containing food of the present invention was not significantly different in appearance, taste, fragrance, and foreign body compared with foods containing no lacquer (meat sauce or confectionery).

The lacquer-containing food prepared by the manufacturing method of the lacquer-containing food of the present invention can be easily consumed and ingested with nutrients and pharmacological components of the lacquer, and can also feel the flavor of fermentation because it includes a fermentation process. have. In addition, by adding the lacquer powder to the compounding step of the food processing process, no special additional process is required.

Claims (10)

(1) extracting lacquer water; (2) collecting lacquer; (3) diluting the lacquer obtained in step (2) with the lacquer extracted in step (1); (4) distilling and diluting the diluent; (5) fermenting the concentrate; And (6) a method for producing a lacquer-containing food comprising adding the excipient to the fermentation broth to dilute or powderize and add the excipient to the food composition. The method of claim 1, wherein the step of extracting the lacquer in step (1) comprises i) lacquer drying and ii) a hot water extraction method of pouring and heating the dried lacquer. . The method for producing a lacquer-containing foodstuff according to claim 1, wherein the lacquer collected in the step (2) includes raw lacquer and paint. The method for preparing lacquer-containing foods according to claim 1, wherein the lacquer is diluted to 1 to 50% by weight based on the total weight of the lacquer extracted in step (1). The method of claim 1, wherein the fermentation in step (5) comprises a natural fermentation method or a lactic fermentation method. The method for producing a lacquer-containing foodstuff according to claim 1, wherein the lacquer fermentation broth obtained in the step (5) is in the range of 0.1 to 10 wt% based on the total weight of the final food composition. The method of claim 1, wherein the food in the step (6) comprises a confectionery, confectionery, bread, instant food. The method of claim 1, wherein the excipient of step (6) is water, glycerol, sorbitol, lactose, maltodextrin, cellulose or cellulose derivative, starch or wheat flour. A lacquer-containing food produced by the process according to claim 1. 10. A lacquer-containing food product according to claim 9, which is a sauce, syrup, beverage, tea, fruit, confectionary, bread, and instant food.