KR20060066526A - Dyeing method for bamboo using food oils - Google Patents

Abstract

 The present invention relates to a method of dyeing bamboo using edible oils and fats. More specifically, the dried yellowish-white or white-green bamboo of a certain size using waste cooking oil discolored by temperature is put into a holding tank, and the bamboo is dyed yellowish brown, black brown or black by immersion for 5-30 minutes at 150-200 ° C. It is about how to let.

Bamboo dye method using the edible oil and fat of the present invention can be provided as a high-quality bamboo porcelain material because the skin and the inside of the dye is uniformly dyed by heat treatment.

Description

Dyeing Method for Bamboo Using Food Oils

The present invention relates to a method of dyeing bamboo using edible oil, and more specifically, to put a bamboo of yellow or white green of a certain size in a holding tank and immersed for a certain time, the skin and the inside of the bamboo uniformly tan, black brown or Dye it in red. In particular, edible oils and fats are used to use waste cooking oil discolored.

Bamboo is not only culturally referred to as Sagunja (매 君子) along with plum, orchid, and chrysanthemum in the Confucian culture of the East, but also widely used as a household item in everyday life.

Bamboo is a generic name for tall grass, an evergreen tree belonging to the genus Poaceae Bambusoideae, with about 40 genera and 600 species in the world and 4 genera and 14 species in Korea.

P. Bambusoides, a representative species of bamboo, is called a dae-bong and originated from China, and is widely planted in South Chungcheong Province in Korea. Node has two rings, grows up to 20m in height and 5-10cm in diameter. The leaves are 5 ~ 8 sheets long and 10 ~ 20cm long, and they are eaten by digging up the bamboo shoots and killing thin shells like paper inside the stem (竹茹). . P. Pubescence seems to have only one ring in the node, and leaves and stems meet with few hairs. It is planted mainly in the southern provinces. It is called bamboo shoot because it has two rings and eats bamboo shoot in May.

Ojuk () 竹, P. Nigra) is also called black bamboo (Black 竹) and its height is 3 ~ 5cm in diameter and 3 ~ 10cm in diameter. It is green or aging and black or blackish brown. It is widely known as bamboo planted in Ojukhun. . The bamboo is used for the umbrellas, fan bags, desks, large feet, hookahs and lanterns.

P. Nigra var. Hononis, a variant of Ojuk, is also widely planted. It is also called powdered rice because it is covered with stalks at first. Chopped between the nodes of the cotton rod and burned in hot water or soaked in hot water is used to treat fever called bamboo force (竹瀝).

The bamboo is divided into two, and the shell of the bamboo falls from the lower part in sequence with the growth of bamboo shoots. However, this is not a taxonomic classification but merely divided for convenience and taxonomically based on genus. Underground stems, one of the characteristics of bamboo, are often more important than seeds as breeding organs such as spreading around and artificially grouping. Stems generally have large cavities inside, but the stalk is thick, with narrow and thin cavities. When the underground stem is raised and becomes a stem, the lower part of the stem is likely to become solid. Such a thing is called a real bamboo (實 竹), it is used as a coating material or a cane.

Bamboo grows rapidly, expanding its stem like a spider's web in the ground, forming a group of bamboos, preventing the growth of other plants around it. For example, the pine trees and other plants next to them are hidden in the shade of bamboo. Stems form bushes to prevent invasion of other plants, and stems are usually 10 to 15 cm in length and over 40 cm. Lush leaves are flat, long and branched, but leaves on young carbonaceous stems come straight from the stems. They usually grow for several years and then bloom to breed.

The growth of bamboo is known to be deeply involved in the plant hormones such as gibberellin, kainetin and tyrosine contained in the bamboo. Tyrosine, an amino acid, promotes growth and makes the stem hard and strong. It plays a role in making phosphorus lignin. In addition, silicic acid, which is contained in the epidermis of leaves and stems, helps photosynthesis of leaves, and promotes growth and strength of stems. Bamboo leaves contain iron, calcium, vitamins (B, C, K), proteins, and polysaccharides bamphorin in addition to the rich and stable chlorophyll, thus enhancing the body's cell membrane and improving immunity. Common ingredients in bamboo leaves include 43.4% moisture, 10.8% crude protein, 3.1% crude fat, 4.8% minerals, 37.9% soluble nitrogen, and 1,278 mg of vitamin C (in 100 g).

Bamboo is abundant in kind and quantity, and it is easy to obtain materials and is easy to process. Therefore, it is used in various fields such as building materials, household tools, farm equipment, fishing gear, musical instruments, toys, and tea utensils. The history of using bamboo has been around for a long time and has been used as weapons such as bows, arrows, and spears, and has been used as musical instruments such as tungso, tadpoles, flutes, etc. It has been used for a long time. Recently, it is also used as a tableware or cooking utensils, such as a bamboo rice bowl and a bamboo triad wine barrel. However, the royal band (charm), which is the mainstream of bamboo products and bamboo products, is light yellow or grayish in color, making it difficult to apply for new purposes other than the traditional bamboo products, and bamboo products are cheap. There is a limit to expanding to use. Recently, as the cheap Chinese products have flowed into the domestic market, the domestic bamboo industry has lost ground.

The present inventors harvest perennial bamboo by expanding the new use of bamboo, cutting it to a certain size, and drying it to have a white or yellowish white color of the skin and the interior of the bamboo, which makes it difficult to expand to a high-quality bamboo-processed product. The present invention has been completed with the conviction that dyeing yellowish brown, blackish brown or black can provide a high-quality bamboo artefact.

The present invention is to put the bamboo in the heated edible oil and immersed for a certain time to dye the skin and the inside of the yellow-white or white green bamboo tan, black brown or black. In particular, edible oils and fats are used to use waste cooking oil discolored.

In the present invention, the yellowish white or white green bamboo, cut to a certain size, is put in an edible oil holding tank which is immersed for a predetermined time, so that the skin and the inside of the bamboo are uniformly dyed in tan, black or black.

Hereinafter, the dyeing method of the bamboo using the edible oil and fat of the present invention will be described in more detail by each process.

* Pretreatment step of bamboo

Bamboo cut to a certain size is dried in hot air or sunlight or dried in a well-ventilated place to have a moisture content of 1.0% or less. If there is a lot of moisture in the bamboo, when immersed in heated edible oil and fat is a barrier to evenly infiltrating the oil in the bamboo, the temperature of the oil is uneven due to the evaporation of moisture has a disadvantage of poor workability.

* Pretreatment stage of edible oils and fats

Edible oils and fats can be used as vegetable or animal fats and oils, but vegetable oils composed of unsaturated fatty acids have a lower viscosity and better fluidity than animal fats, which is convenient for work. Vegetable oil may use any one or more selected from palm oil, cottonseed oil, rapeseed oil, sesame oil, soybean oil, peanut oil, corn oil, olive oil, unsweetened oil, sunflower oil, safflower oil, and jade oil. It is desirable and economical to use cooking oil.

Used cooking oil is collected after filtration through vegetable oils that are discarded because they cannot be reused due to high acid value in cooking shops or food factories. The waste cooking oil is formed of so-called carbonyl compounds such as oxidizing products (peroxides, alcohols, aldehydes, ketones, lactones, polymers and acids) through food waste or heat oxidation process, and thus suitable colors for dyeing bamboo, It is yellowish brown or blackish brown and is suitable for dyeing bamboo. Therefore, it is good to use a filter net (filtration cloth) that can use the discolored pigments in the waste cooking oil as it is and remove impurities. In addition, even considering economics, it is more effective to dye bamboo in a short time than using pure cooking oil.

Dyeing stage of bamboo

Bamboo is placed in the discolored waste cooking oil tank obtained by filtration and heated for 50 to 30 minutes in the range of 150 to 200 ° C. to be dyed yellowish brown, black brown or black. The color of waste cooking oil is a carbonyl compound formed by oxidizing fats and oils by repeated use of cooking oil, and contains a pigment suitable for dyeing (coloring) bamboo to yellowish brown, blackish brown or black color. When the cooking oil tank was heated with a gas burner, the color and hardness of bamboo according to temperature and time were shown in Table 1 below.

Table 1. Changes in Color and Hardness of Bamboo with Temperature and Time of Waste Cooking Oil

division 150 ℃ 160 ℃ 170 ℃ 180 ℃ 190 ℃ 200 ℃ Chromaticity Hardness Chromaticity Hardness Chromaticity Hardness Chromaticity Hardness Chromaticity Hardness Chromaticity Hardness 10 minutes One **** 2 **** 3 *** 4 *** 5 ** 6 * 20 minutes One **** 2 **** 4 *** 4 ** 6 * 6 * 30 minutes 2 **** 3 *** 4 ** 5 * 6 * 6 *

* Chromaticity (1; light yellow brown, 2; yellow brown, 3; black brown, 4; light black, 5; black, 6; dark black) was visually determined.

* Hardness (****; Very Strong, ***; Strong, **; Normal, *; Weak) was determined by rubbing and applying pressure with bamboo by hand.

As can be seen from the results of Table 1, even when the temperature of the waste cooking oil is heated to 150 ~ 160 ℃ for 10 to 30 minutes, the chromaticity is slightly yellowish brown to yellowish brown and the hardness is very strong or strong, showing little change in physical properties.

When the fat or oil temperature is heated at 170 to 180 ° C. for 10 to 30 minutes, the chromaticity is about black to black and the hardness is strong or normal, and there is no big change, while when heating for 30 minutes, the chromaticity is about black to black and the hardness is Moderate to weakening was observed.

On the other hand, when the temperature of fats and oils is heated at 190-200 ° C. for 10 minutes, the chromaticity is black to dark black and the hardness is moderate to weak. When the heating is 30 minutes, the chromaticity is dark black while the hardness is weak.

From the above results it can be seen that the dyeing of bamboo can be adjusted to the desired degree, such as tan, black brown or black, yellow brown is immersed for 10-30 minutes at 150-160 ℃, black brown is immersed for 10 minutes at 170-180 ℃ , Black can be dyed bamboo having the desired color and hardness by immersion for 10 minutes at 190 ~ 200 ℃.

Hereinafter, the content of the present invention will be described in detail through examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

After cutting the bark of 1 ~ 3cm in diameter into 30 ~ 50cm size and drying it well, put the filtered waste cooking oil into the holding tank and soak the bamboo and heat the oil at 150 ℃ for 30 minutes Got.

<Example 2>

As in Example 1, the temperature of the fat or oil was heated to 160 ° C. for 15 minutes to obtain a dark brown dyed bamboo.

<Example 3>

After cutting the bark of 3 ~ 5cm in diameter into 30 ~ 50cm size and drying it well, put the filtered waste oil into the holding tank and soak the bamboo, and heat the oil temperature at 170 ℃ for 20 minutes to dye Got bamboo.

<Example 4>

As in Example 3, the temperature of the fat or oil was heated to 180 ° C. for 10 minutes to obtain black dyed bamboo.

Example 5

After cutting the bark of 5 ~ 10cm in diameter to 30 ~ 50cm and drying it well, put the filtered waste cooking oil into the holding tank and soak the bamboo, and heat the temperature of the oil to 190 ℃ for 20 minutes to make black dyed bamboo. Got.

<Example 6>

As in Example 5, the temperature of the fat or oil was heated to 200 ° C. for 10 minutes to obtain dark black dyed bamboo.

<Example 7>

Pure edible oil and filtered waste edible oil were placed in a holding tank at a ratio of 1: 1, and the bamboo was immersed to heat the temperature of the fat and oil at 170 ° C. for 30 minutes to obtain a slightly black dyed bamboo.

<Example 8>

As in Example 4, the pure cooking oil was heated to 180 ° C. for 60 minutes to give a slightly yellowish brown dyed bamboo. Since pure oil does not contain pigments, it takes a lot of time because it needs to be dyed with discolored pigments during oxidation of oils and fats.

Example 9

After cutting the bark of 3 ~ 5cm in diameter into 30 ~ 50cm and drying it well, add 0.03w / w% of black dye to the waste cooking oil, heat the fat and oil at 170 ℃ for 15 minutes and dye it black. Got bamboo.

In order to determine the degree of dyeing when only dyes, not waste oil, were used, black dyes, oil-proofing agents and fixatives were added and immersed in boiling water.

Comparative Example 1

Cut the bark of 3 ~ 5cm in diameter into 30 ~ 50cm size, dry it well, put it in boiling water at 100 ℃, add 0.3wt% of black dye, immerse bamboo and heat it to 100 ℃ for 30 minutes Got a bamboo.

Comparative Example 2

As in Comparative Example 1, 0.2 wt% of an oil-resistant agent and 0.2 wt% of a fixing agent were added to obtain black bamboo.

As a result of rubbing the outside and the inside of the bamboo with respect to the dyed bamboo obtained in Comparative Examples 1 and 2, it was found that the dyed part was easily peeled off, so that dyeing alone was impossible. The reason for this was that the tissue of bamboo was so dense that the dye did not penetrate into the bamboo cells.

The present invention is to provide a high-quality bamboo porcelain raw material by dyeing the bamboo brown, tan or black using waste cooking oil difficult to be used as a resource. In addition, black brown or black colored bamboo has the original properties as it can be used as a variety of household goods can increase the commerciality of the bamboo and contribute to improving farm household income.

Claims (3)

A method of dyeing bamboo using edible fats and oils, characterized in that after drying the bamboo cut to a certain size, and then immersed the bamboo in a heated state to remove the foreign matter, dyed to yellowish brown, black brown or black. The method for dyeing bamboo using edible oil and fat according to claim 1, wherein the fat or oil is any one or more selected from waste edible oil or edible oil and fat. The method for dyeing bamboo using edible fat and oil according to claim 1, wherein the fat or oil is heated at 150 to 200 캜 for 5 to 30 minutes.