KR20160025746A - Preparation method of fulvic acid for beverage - Google Patents
Preparation method of fulvic acid for beverage Download PDFInfo
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- 239000002509 fulvic acid Substances 0.000 title claims abstract description 43
- PUKLDDOGISCFCP-JSQCKWNTSA-N 21-Deoxycortisone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@@](C(=O)C)(O)[C@@]1(C)CC2=O PUKLDDOGISCFCP-JSQCKWNTSA-N 0.000 title claims abstract description 42
- FCYKAQOGGFGCMD-UHFFFAOYSA-N Fulvic acid Natural products O1C2=CC(O)=C(O)C(C(O)=O)=C2C(=O)C2=C1CC(C)(O)OC2 FCYKAQOGGFGCMD-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 229940095100 fulvic acid Drugs 0.000 title claims abstract description 42
- 235000013361 beverage Nutrition 0.000 title abstract description 7
- 238000002360 preparation method Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000003673 groundwater Substances 0.000 claims abstract description 7
- 238000007865 diluting Methods 0.000 claims abstract description 5
- 239000004021 humic acid Substances 0.000 claims description 13
- QJZYHAIUNVAGQP-UHFFFAOYSA-N 3-nitrobicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1C2C=CC1C(C(=O)O)C2(C(O)=O)[N+]([O-])=O QJZYHAIUNVAGQP-UHFFFAOYSA-N 0.000 claims description 12
- 239000003518 caustics Substances 0.000 claims description 9
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- 238000006297 dehydration reaction Methods 0.000 claims description 4
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- 229930003231 vitamin Natural products 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
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- -1 aromatic carbon compounds Chemical class 0.000 description 3
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
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- 238000010521 absorption reaction Methods 0.000 description 2
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- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
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- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
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- 238000000855 fermentation Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 150000002484 inorganic compounds Chemical class 0.000 description 1
- 229910010272 inorganic material Inorganic materials 0.000 description 1
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- 239000003077 lignite Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 244000052769 pathogen Species 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000004162 soil erosion Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
Images
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C55/00—Saturated compounds having more than one carboxyl group bound to acyclic carbon atoms
- C07C55/26—Saturated compounds having more than one carboxyl group bound to acyclic carbon atoms containing rings other than aromatic rings
- C07C55/30—Saturated compounds having more than one carboxyl group bound to acyclic carbon atoms containing rings other than aromatic rings containing condensed ring systems
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
Description
본 발명은 부식물질을 채취하여 풀빅산 음료를 제조하는 방법에 관한 것이다. The present invention relates to a method for preparing a fulvic acid drink by collecting a corrosive substance.
자연계에 있어서 식물은 사멸하면 노후해 부식물질이 된다. 부식물질의 주성분은 고분자 유기산이며, 부식물질은 토양, 호수, 하천 및 해저 등에 넓게 분포하고 있다. 특히 토탄, 갈탄 및 풍화탄 등에 풍부하게 포함되어 있다. 부식물질은 식물의 생장, 광물의 천이 및 퇴적과 밀접한 관련하고 있는 응용분야의 넓은 천연자원이다. In the natural world, plants die out and become corrosive substances. The major component of the corrosive substance is the polymer organic acid, and the corrosive substance is widely distributed in the soil, the lake, the river and the sea floor. It is especially rich in peat, lignite and weathered coal. Corrosive materials are a vast natural resource for applications that are closely related to plant growth, mineral transition and deposition.
천연 휴믹 물질(Natural Humic substances)은 토양에서 유기물질의 침식 생성물로 형성되며, 보통 자연환경의 토양, 물, 퇴적물, 석탄, 이탄 등에서 발견된다. 천연 휴믹 물질은 진한 색을 가진 3차원 구조의 무정형 복합물로, 금속과 무기물질을 킬레이트 할 수 있는 중합 페놀 물질을 포함한다. 천연 휴믹 물질은 자연환경에서 무기, 유기 화합물을 연결하는 중요한 역할을 한다. 천연 휴믹 물질의 흡착능력은 주변 사슬에 방향족, 하이드록실기, 카르보닐기, 카르복실기, 아민기, 설프히드릴기 등이 포함되어 있어 다양한 성질과 다양한 구조를 갖기 때문이라고 추측되어진다. 알칼리 수용액인 천연 휴믹 물질은 산에서의 용해성 차이에 의해서 Fulvic acid(풀빅산)와 Humic acid(휴믹산)로 분리할 수 있다. Fulvic acid(풀빅산)는 산에서 녹으나 Humic acid(휴믹산)는 산에서 녹지 않는다.Natural Humic substances are formed from soil erosion products of organic matter and are usually found in soil, water, sediments, coal, peat, etc. in natural environments. Natural humic substances are amorphous complexes of a three-dimensional structure with a dark color and include polymeric phenol materials capable of chelating metal and inorganic materials. Natural humic substances play an important role in linking inorganic and organic compounds in natural environments. The adsorption capacity of natural humic substances is presumed to be due to various properties and various structures because the surrounding chains include aromatic, hydroxyl, carbonyl, carboxyl, amine and sulfhydryl groups. Natural humic substances, which are alkaline aqueous solutions, can be separated into fulvic acid (humic acid) and fulvic acid (humic acid) due to the difference in solubility in acid. Fulvic acid melts in the mountains, but humic acid does not dissolve in the mountains.
Humic acid(휴믹산)는 식물의 잔재물이 퇴적되어 수천만년 동안 미생물이나 효소, 곰팡이류나 원충 등에 의하여 발효, 유기촉매, 물질 전환 작용을 반복하는 과정을 거친 퇴적층에서 캐내며 다기능, 다관능의 작용을 갖는 소재로서 축산. 수산동물의 생산성 향상뿐만 아니라 농업, 원예식물의 생육개선, 나아가서는 인간의 건강증진에까지 폭넓게 유효기능을 갖는 뛰어난 화학적 합성제의 대체물이다. Humic acid is produced by depositing plant residues and accumulating in micro-organisms, enzymes, fungi and protozoa, fermentation, organic catalyst, and material conversion process repeatedly for tens of millions of years, and has multifunctional, multifunctional action Livestock as material. It is a substitute for a superior chemical synthesis agent which has not only an improved productivity of aquatic animals, but also a wide range of effective functions ranging from agriculture, improvement of horticultural plant growth to improvement of human health.
Fulvic acid(풀빅산)는 토양에 많이 축적되어 있는 부식물질의 일부로 유용미생물의 작용에 의하여 만들어진 저분자량의 산이다. 생물활성이 높고 분자구조 중에 미네랄과 요소와 쉽게 결합하는 능력을 가진다. Fulvic acid는 표면장력이 낮아 침투력이 있어 소화흡수력을 높여 영양흡수를 개선하여 혈액 순환을 조장하고 심장에 부담을 주지 않고 정신을 안정시켜 스트레스를 적게 하며, 세포내의 독소배출을 촉진한다. 또한 병원성 세균, 바이러스, 독성물질의 구성분자 단백질, 탄수화물의 성분을 분해, 키레이트 결합하여 체외로 배출하는 기능이 있다.Fulvic acid (Fulvic acid) is a low molecular weight acid produced by the action of useful microorganisms as a part of the corrosive substances accumulated in the soil. It has high biological activity and has the ability to easily bind minerals and elements in the molecular structure. Fulvic acid has a low surface tension and penetrates to improve digestion absorption to improve nutritional absorption, thereby promoting blood circulation, stabilizing the mind without burdening the heart, reducing stress, and promoting the release of toxins in the cells. It also has the function of decomposing the components of pathogenic bacteria, viruses, constituent molecules of toxic substances, and carbohydrates and releasing them into the body by kyate binding.
풀빅산은 일반적으로 휴믹산보다 물에서 더 풍부하고 산소를 포함하는 기를 더 많이 가진다. 또한 휴믹산보다 분자량이 작고, 총 산도와 carboxyl value가 더 높다. 풀빅산은 병원성 세균, 바이러스, 독성물질의 구성분자 단백질, 탄수화물의 성분을 분해하는 기능이 있다. 풀빅산은 세균과 진균의 발육 체계에서 세균과 진균의 수는 감소하는 경향이 있지만, 휴믹산은 진균의 균사체의 집락화와 생산 경로에 자극을 준다.Fulvic acids are generally more abundant in water than humic acids and have more oxygen-containing groups. It also has lower molecular weight and higher total acidity and carboxyl value than humic acid. Flavic acid has the ability to break down components of pathogenic bacteria, viruses, constituent molecules of toxic substances, and carbohydrates. Fulvic acid has a tendency to decrease the number of bacteria and fungi in the growth system of bacteria and fungi, but humic acid stimulates colonization and production pathway of fungal mycelium.
휴믹산에 대한 종래의 기술로, 등록특허 제10-134059호(2013.12.05.)는 천연 휴믹 물질로부터 다기능성 추출물을 제조하는 방법에 대해 기재되어 있다. 하지만 자연정제를 통한 추출이 아니며, 풀빅산 음료에 대해 전혀 기재되어 있지 않습니다. As a conventional technique for humic acid, Patent No. 10-134059 (December 31, 2013) describes a method for producing a multifunctional extract from natural humic substances. However, it is not extracted by natural refining, and is not mentioned at all on Fulvic acid drinks.
본 발명에서는 공정이 간단한 음료용 풀빅산의 제조방법을 제공한다. The present invention provides a process for producing fulvic acid for beverages which is simple in process.
본 발명에서 음료용 풀빅산은 (1) 부식물질을 채취하여 탈수 및 건조를 통해 휴믹산이 포함된 유기물질을 제조하는 단계; (2) 상기 풀빅산의 질량대비 2 내지 5배의 지하수를 사용하여 희석하는 단계; (3) 상기 (2)단계를 통해 얻어진 휴믹산 희석물을 3~4개월 동안 상온에서 보관 후, 9~11개월 동안 저온숙성하여 풀빅산을 제조하는 단계; 및 (4) 풀빅산을 정제하는 단계;를 제공한다. In the present invention, fructic acids for beverages are prepared by: (1) preparing a humic acid-containing organic material by dewatering and drying; (2) diluting with 2 to 5 times of ground water based on the mass of the fulvic acid; (3) storing the humic acid diluted material obtained in the step (2) at room temperature for 3 to 4 months, and then aging at low temperature for 9 to 11 months to prepare fulvic acid; And (4) purifying fulvic acid.
일 실시예로, 상기 (3) 단계에서 숙성은 5~15 ℃의 온도에서 직사광선의 노출을 피할 수 있는 곳에서 이루어질 수 있고, 상기 (4) 단계에서 정제는 겔 여과 또는 이온크로마토그래피 방법으로 정제하여 불순물을 제거할 수 일 실시예로, 상기 정제된 풀빅산에 비타민을 첨가할 수 있다. In one embodiment, aging in step (3) may be performed where exposure of direct sunlight is avoided at a temperature of 5 to 15 ° C. In step (4), the tablets may be purified by gel filtration or ion chromatography In one embodiment, the purified fulvic acid may be supplemented with vitamins.
상기에서 살펴본 바와 같이, 본 발명의 풀빅산 음료는 미레랄, 당류, 아미노산, 비타민 등의 성분들이 다량으로 포함되어 있어, 이를 음료로 제공함으로써 다양한 영양성분을 쉽게 공급할 수 있다. As described above, the fulvic acid drink of the present invention contains a large amount of components such as myrrhal, saccharides, amino acids, and vitamins, and can provide a variety of nutritional components by providing it as a beverage.
도 1은 본 발명에 따른 풀빅산 음료의 제조방법을 나타낸 것이다. 1 shows a process for preparing a pullvacnic drink according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있는 바람직한 실시예를 상세히 설명한다. 본 발명의 각 도면에 있어서, 구조물들의 사이즈나 치수는 본 발명의 명확성을 기하기 위하여 실제보다 확대하거나 축소하여 도시한 것이고, 특징적 구성이 드러나도록 공지의 구성들은 생략하여 도시하였으므로 도면으로 한정하지는 아니한다. 본 발명의 바람직한 실시예에 대한 원리를 상세하게 설명함에 있어 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략한다.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings of the present invention, the sizes and dimensions of the structures are enlarged or reduced from the actual size in order to clarify the present invention, and the known structures are omitted so as to reveal the characteristic features, and the present invention is not limited to the drawings . DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.
본 발명에서 도 1은 풀빅산 음료를 제조하는 단계를 나타낸 것으로, (1) 풀빅산이 함유된 유기물을 제조하는 단계, (2) 희석하는 단계, (3) 숙성하는 단계 및 (4) 정제하여 포장하는 단계로 이루어진다. In the present invention, Fig. 1 shows a step of producing a fulvic acid drink, which comprises the steps of (1) producing an organic material containing fulvic acid, (2) diluting, (3) aging and (4) .
보다 자세하게는 본 발명은 (1) 부식물질을 채취하여 탈수 및 건조를 통해 풀빅산이 함유된 유기물질을 제조하는 단계가 이루어진다. 상기 부식물질은 재취되는 지역, 심도 등의 환경적인 요인에 따라 함유물의 농도 등 구성성분이 다를 수 있으며, 상기 부식물질은 유기물이 20~50% 함유된 것이 바람직하다. More particularly, the present invention relates to a process for producing (1) an organic material containing fulvic acid through dehydration and drying by collecting corrosive substances. The corrosive substance may have different constituent components such as the content concentration depending on environmental factors such as the area to be re-exposed and the depth of the substance, and the corrosive substance preferably contains 20 to 50% of organic matter.
일반적으로 유기물은 대부분 방향족 탄소화합물로 이루어져 있으며, 상기 방향족 탄소화합물이 많이 포함되어 있는 경우 자외선 흡광도 역시 커지기 때문에 이를 통해 확인할 수 있다. 또한, 상기 유기물의 함유량이 20% 미만일 경우 방향족 탄소화합물의 함유량이 낮다는 것으로, 이에 따라 풀빅산의 활성이 낮을 수 있다. Generally, organic matters are mostly composed of aromatic carbon compounds. When a large amount of the aromatic carbon compounds are included, the ultraviolet absorbance is also increased. In addition, when the content of the organic substance is less than 20%, the content of the aromatic carbon compound is low, so that the activity of the fulvic acid may be low.
또한, 본 발명의 상기 풀빅산이 함유된 유기물에는 탄소, 수소, 질소, 유황 및 인이 포함될 수 있으며, 바람직하게는 탄소 30~60 질량%, 수소 1~5 질량%, 질소 0.5~1 질량%, 유황 및 인 0.5~1 질량%가 함유될 수 있다. 이때, 상기 탄소의 함유량이 30 질량% 미만일 경우 식물 활력제로서의 활성이 부족할 수 있다. The organic material containing the fulvic acid of the present invention may contain carbon, hydrogen, nitrogen, sulfur and phosphorus, preferably 30 to 60 mass% of carbon, 1 to 5 mass% of hydrogen, 0.5 to 1 mass% of nitrogen, Sulfur and 0.5 to 1% by mass of phosphorus. At this time, if the carbon content is less than 30 mass%, the activity as a plant activating agent may be insufficient.
본 발명의 상기 부식물질을 탈수를 통해 염분을 제거하기 위한 과정이며, 염분을 제거 후 건조과정을 거쳐 분말상태의 풀빅산이 함유된 유기물질을 제조할 수 있다. The process for removing the salt by dehydration of the corrosion material of the present invention can be followed by a drying process after the removal of salt, thereby preparing an organic material containing powdery fulvic acid.
한편, 상기 탄수 및 건조과정을 거치지 않고 순수한 부식물질만을 사용하여 액체 상태의 유기물로 풀빅산을 제조할 수 있으나, 탈수 및 건조를 통해 나트륨 성분을 예방하기 위함이다. On the other hand, it is possible to prepare fulvic acid from a liquid organic material by using only pure corrosion material without the above-mentioned water-borne and drying processes, but to prevent sodium component through dehydration and drying.
상기 풀빅산이 함유된 유기물을 제조 후, (2) 상기 풀빅산의 질량대비 2 내지 5배의 지하수를 사용하여 희석하는 단계가 이루어진다. 이때, 상기 지하수 대신 정제수를 사용할 수 있고, 풀빅산의 신맛은 소비자에게 거부감을 줄 수 있기 때문에 희석을 통해 신맛을 감소시키는 효과를 얻을 수 있다. (2) diluting the organic material containing the fulvic acid with 2 to 5 times of ground water based on the mass of the fulvic acid. At this time, purified water can be used in place of the ground water, and the sour taste of fulvic acid can give a sense of resistance to consumers, so that an effect of reducing acidity through dilution can be obtained.
일반적으로 지하수는 세균과 같은 병원성 생물을 가지고 있지 않기 때문에 따로 정화할 필요가 없으나, 먹는 물 수질기준에 적합한 지하수를 사용하는 것이 바람직하다. Generally, groundwater does not have pathogenic organisms such as bacteria, so it does not need to be purified separately. However, it is preferable to use ground water suitable for water quality standards.
상기 희석단계 이후, (3) 상기 (2)단계를 통해 얻어진 휴믹산 희석물을 3~4개월 동안 상온에서 보관 후, 9~11개월 동안 저온숙성하여 풀빅산을 제조하는 단계가 이루어진다. 이때, 3~4개월 동안 상온에서 보관하는 과정에서 자연풍의 바람과 햇볕을 쬐일 수 있는 곳에서 보관하는 것이 바람직하며, 상기 After the dilution step, (3) the humic acid diluted material obtained through the step (2) is stored at room temperature for 3 to 4 months and then aged at low temperature for 9 to 11 months to prepare fulvic acid. At this time, it is preferable to store in a place where the natural winds and sunlight can be sunk in the process of storing at room temperature for 3 to 4 months,
숙성은 5~15 ℃의 온도에서 직사광선의 노출을 피할 수 있는 곳에서 이루어질 수 있다. 숙성 과정을 통해 풀빅산 천연의 맛과 향을 살릴 수 있다. Aging can occur at a temperature of 5 to 15 ° C where exposure to direct sunlight can be avoided. Through the ripening process, the flavor and aroma of Fulvic acid can be saved.
본 발명에서 상기 숙성단계 후, (4) 풀빅산을 정제하는 단계가 이루어진다. 이때, 정제는 겔 여과 또는 이온크로마토그래피 방법으로 정제하여 불순물을 제거할 수 있다. In the present invention, after the aging step, (4) purifying the fulvic acid is carried out. At this time, the tablets can be purified by gel filtration or ion chromatography to remove impurities.
또한, 본 발명에서 상기의 단계를 통해 얻어진 음료용 풀빅산에 비타민을 첨가할 수 있으며, 기호에 따라 과일분말 등을 혼합하여 제조할 수 있다.
In the present invention, vitamins can be added to fulvic acid for beverages obtained through the above steps, and fruit powder and the like can be mixed according to preference.
Claims (4)
(2) 상기 휴믹산의 질량대비 2 내지 5배의 지하수를 사용하여 희석하는 단계;
(3) 상기 (2)단계를 통해 얻어진 휴믹산 희석물을 3~4개월 동안 상온ㅇ 보관 후, 9~11개월 동안 저온숙성하여 풀빅산을 제조하는 단계; 및
(4) 풀빅산을 정제하는 단계;를 포함하는 것을 특징으로 하는 음료용 풀빅산 제조방법. (1) preparing an organic material containing fulvic acid through dehydration and drying by collecting a corrosive substance;
(2) diluting with 2 to 5 times of ground water based on the mass of the humic acid;
(3) storing the humic acid diluted product obtained in the step (2) at room temperature for 3 to 4 months and then aging at low temperature for 9 to 11 months to prepare fulvic acid; And
And (4) purifying fulvic acid.
상기 (3) 단계에서 숙성은 5~15 ℃의 온도에서 직사광선의 노출을 피할 수 있는 곳에서 이루어지는 것을 특징으로 하는 음료용 풀빅산 제조방법. The method according to claim 1,
Wherein the aging in step (3) is performed at a temperature of 5 to 15 ° C to avoid exposure of direct sunlight.
상기 (4) 단계에서 정제는 겔 여과 또는 이온크로마토그래피 방법으로 정제하여 불순물을 제거하는 것을 특징으로 하는 음료용 풀빅산 제조방법. The method according to claim 1,
Wherein the purification in step (4) is performed by gel filtration or ion chromatography to remove impurities.
상기 정제된 풀빅산에 비타민을 첨가하는 것을 특징으로 하는 음료용 풀빅산 제조방법. The method according to claim 1,
And adding vitamin to the purified fulvic acid.
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