KR20180017478A - Container comprising somatid qelby component for aging of foods and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for producing a food aging container containing somatid qelby components. The present invention further relates to a food aging container produced by the production method, and a method for shortening a food aging period using the food aging container. The method for producing the food aging container and the food aging container produced by the production method remarkably reduce the aging period for foods requiring long-term aging processes such as kimch, meat, and cheese, and ensure excellent functionality and nutritional components in foods aged thereby. Thus, the method and the food aging container are highly applicable in food industries.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a container for fermenting food and a method for producing the same,

The present invention relates to a method for producing a food aging vessel containing a somatid qelby component, a food aging vessel manufactured from the manufacturing method, and a method for shortening the aging time of a food using the aging vessel.

In general, somatids find Pasteur's contemporary Bechamp, a small organism responsible for fermentation, and named it a tiny body, or Microzyma, which means a fermenter. It is fermentation that takes place in fermentation, which does not exist in pure materials made by humans. It does not die, it is in the process of production and extinction in the natural world. It is an independent anatomical element in life, And is represented by the third component.

In addition, Bisham said that microjima exists in natural minerals, but its characteristics and applications have not been described except for fermentation.

In addition, Gunther Enderlein, Claude Bernard, Wilhelm Reich, Royal Reif, and Livingston-Wheeler have published similar results, Dr. Gaston Naessens discovered a very small organism and named it somatid while observing blood with his special optical microscope of over 30,000X.

Gaston Naessens has published a net functional characterization of the somatized human body based on several years of life research.

On the other hand, as the harmfulness to the instant food which is cooked and consumed instantly in the modern society is emphasized, various fermented or aged foodstuffs are attracting attention as health food. These foods have very high food value because they contain a large amount of various physiologically active ingredients as well as their economic characteristics.

However, such fermented or aged foods require aging time for a long period of time, and thus they have limitations in that they can be easily used by modern people who are busy living.

KR 10-1515208 B KR 10-1559138 B KR 10-1593108 B KR 10-1346306 B

SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method of manufacturing a food aging container including a somatized calb component and a food aging container manufactured by the manufacturing method .

It is another object of the present invention to provide a method of shortening the aging time of a food product, which comprises aging the food and beverage container of the present invention with food.

In order to solve the above problems, the present invention provides a method of manufacturing a fermenting container for food, which is produced by molding and heating clay containing 0.01 to 2.1 wt% of somatidyl calbi.

The clay preferably contains 81.1 to 99.0% by weight of an opalescent hematite component.

The heating is preferably performed at 1,280 to 1,350 DEG C for 5 to 48 hours.

The present invention also provides a food aging container manufactured by the method of manufacturing the food aging container of the present invention described above.

In addition, the present invention provides a method for shortening the aging time of a food, comprising feeding the food into the aging vessel of the present invention and aging the food.

It is preferable that the food is selected from the group consisting of kimchi, meat, cheese, salt, water and fermented beverage.

The method for producing the fermenting container of the present invention and the fermenting container for fermenting food produced by the fermenting method according to the present invention are effective in reducing the fermentation time of fermented foods such as kimchi, It is very valuable for the food industry.

FIG. 1 is a view showing a food aging vessel manufactured according to a method of manufacturing a food aging vessel of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have found that the use of somatidyl calbi as a component for producing a food aging container greatly reduces the aging period of foods that require aging, And the present invention has been completed.

Accordingly, the present invention provides a method for producing a fermentation container for food, which is produced by molding and heating clay containing 0.01 to 2.1 wt% of somatic calyx component.

The term "somatized calb component" means a mineral-based somatic calvar powder containing a mineral-based somatite present in the mineral. A preferred process for producing the somatized Calbi component is as follows:

(a) collecting natural ores which are independently contained or all contained components such as SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , MgO ₃ and K;

(b) crushing natural minerals to crush the collected natural minerals;

(c) a heat treatment step of heat-treating the crushed natural minerals;

(d) a step of extracting a mineral-based somatide from the natural minerals by aging, drying and fermenting the heat-treated natural minerals; And

(e) drying the extracted mineral-based somatide to form a ceramic powder.

The process for collecting and grinding natural minerals in steps (a) and (b) includes a collecting step of collecting minerals located on the surface layer of a specific area free from moss and mold and growing well in a plant, Followed by pulverizing.

In other words, the sampling process may be carried out by mixing components of SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , MgO ₃ and K among natural minerals including yellow clay, elvan, jade, germanium, tourmaline, zeolite, kaolinite, bentonite, Or mined clay minerals, which are all contained independently, or mined, are mined from the ground without the presence of heavy metals or radioactive substances harmful to living organisms and not contaminated.

In addition, the natural mineral crushing process is a process of pulverizing the minerals into a mineral powder having a size of 320 mesh or less by using any one of dry and wet method using an alumina ball mill (alumina rotary polishing) and a jet mill, ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , MgO ₃ , K, and the like are separately contained or all contained in the powder is classified and extracted, But is not limited thereto.

In the heat treatment process of step (c), the mineral powder pulverized from the natural mineral picking and crushing process is heated at a high temperature of 200 to 1,000 ° C for 1 to 2 hours to remove impurities and residual organic substances, thereby alleviating the aggregation phenomenon of mineral powders And maximizing the fluidity of the mineral powder.

The step (d) comprises an aging step of aging and fermenting the heat-treated mineral powder, and a step of extracting the mineral-based somatite from the mineral powder by drying the aged and fermented mineral powder.

The aging process is a process for activating a mineral-based somatide present in a human state in a mineral powder by mixing a mineral powder and water or distilled water at a constant ratio in a total weight and aging at a room temperature for a certain period of time.

In this aging step, 10 to 80% by weight of the mineral powder and 20 to 90% by weight of water or distilled water are mixed to form a mixture. When the mixing is completed, the mixture is stored in a predetermined container, And aging and fermentation are carried out at a temperature of 1 to 100 ° C.

In addition, in the extraction process of mineral-based system, the aged mixture is put into a firing machine, and the mixture is rotated at a high temperature of 180 ° C for 30 minutes to 2 hours to remove moisture, and then dried at 100-200 ° C for 3 hours And secondary drying is carried out by heating and drying at a high temperature of 400 to 1,000 DEG C, and the mineral-based somatized powder that survives even after the secondary drying is extracted from the mineral powder.

The clay preferably contains 81.1 to 99.0% by weight of an opalescent hematite component in addition to the component of the somatized calli.

Unlike ordinary clay soil, it is excavated only in two places only by companies and individuals who have obtained the permission of the governor in Korea. Currently, it is excavated only on the riverside of the Youngsan River.

It is red when it is actually seen, and when it is the first time it digs the soil, there is a characteristic that a blood line spreads in the soil like a human blood line. Usually, the soil is called the living soil, and this soil alone is fermented There is also a testimony that they have directly experienced the taste of everything that is becoming better. In addition, since the upper hemisphere has a high viscosity, the shape of the hemisphere is not disturbed unless the shape of the handprint is deformed by another external pressure.

Another characteristic of the bleached soil is that it has to be baked at a temperature of about 15 ° C higher than the temperature of the soil in which the ordinary pot is baked.

The clay containing the described somatic calyx component can be formed into various shapes and sizes, and it is preferable to manufacture a separate lid to limit the contact with the outside air as much as possible while the food is being added and aged.

The formed body is put into a kiln set at a certain temperature and heated. The heating is preferably performed at 1,280 to 1,350 DEG C for 5 to 48 hours. The above temperature and time range are important when heating, and when the temperature is outside the above range, cracking of the formed body may occur.

According to the manufacturing method as described above, the fermenting container of the present invention can be manufactured. Accordingly, the present invention provides a fermenting container for fermenting food produced according to the above-described method for producing fermenting food.

The food aging vessel of the present invention can be used for various purposes, but it is particularly preferably used for aging food that requires aging for a long time. When the food aging container of the present invention is used for aging food, the aging period can be shortened and it exhibits a more excellent sensory property as compared with a case where aging is performed during the aging period of the originally known food.

Accordingly, the present invention provides a method of shortening the aging time of a food, comprising feeding a food into the aging vessel of the present invention and aging the food.

The food may include, but is not limited to, foodstuffs such as kimchi, meat, cheese, salt, water, or fermented rice, which are generally known to have improved functionality when subjected to an aging process.

The aging period may vary depending on the type of food. For example, the cheese may have the same physical properties as the cheese aged for a long period of 7 days with aging of about 1 day, and 20 days The period of aging is generally superior to that of sun-dried salt, which is aged more than one year. In the case of traditional rice, the rice is aged for about 5 months, which is superior to the traditional rice wine aged for 2 years. Therefore, when the method of reducing the ripening period of the present invention is used, the ripening period shortening effect of 3 to 10 times or more can be seen.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not intended to limit the scope of the present invention within the scope of the following examples.

[Example]

Example 1

Dongchimi was prepared and aged for 48 hours in a container of the present invention for 7 days of general aging. (1 ~ 10 points) for each of the following items, and the results are shown below.

Evaluation items The container aging of the present invention
(48 hours) General maturation
(7 days) Exterior 4.6 4.4 Salty taste 4.7 4.5 sweetness 5.3 4.9 Richness 5.5 5.0 Spicy Bat 4.7 4.8 Carbonic acid 5.7 5.1 zest 5.4 4.8 Texture 4.8 4.5 Overall likelihood 5.6 4.8

Example 2

Kimchi was prepared and aged until it reached a pH of 4.3 to 4.5 and a salinity of 1.8, in a container, a common container and a glass container of the present invention. (1 ~ 10 points) for each of the following items, and the results are shown below.

Evaluation items The
Container aging General container aging Glass container aging Exterior 4.8 4.5 4.4 Salty taste 4.4 4.4 4.5 sweetness 4.6 4.1 4.1 Richness 4.9 4.0 4.2 Spicy Bat 4.3 4.0 4.3 Carbonic acid 4.9 4.2 4.1 bitter 4.1 4.5 4.5 zest 4.8 4.1 4.1 Texture 4.8 4.3 4.2 Overall likelihood 5.4 4.2 4.1

Example 3

The salt of the present invention was immersed in the container of the present invention, a general container and a glass container for 3 months. (1 ~ 10 points) for each of the following items, and the results are shown below.

Evaluation items The
Container aging General container aging Glass container aging Salty taste 4.1 4.7 4.3 sweetness 4.8 4.3 4.0 bitter 4.2 4.5 4.8 Richness 4.9 4.3 4.5 Overall likelihood 5.0 4.5 4.3

Example 4

Korean traditional rice wine was prepared, and it was placed in the container, ordinary container and glass container of the present invention and aged at 25 캜 for 14 days. (1 ~ 10 points) for each of the following items, and the results are shown below.

Evaluation items The
Container aging General container aging Glass container aging Exterior 4.8 4.7 4.4 sweetness 6.0 4.5 4.4 Richness 5.0 4.7 4.5 Carbonic acid 4.9 4.3 4.0 bitter 4.1 4.4 4.8 zest 4.9 4.5 4.4 Overall likelihood 5.3 4.5 4.3

Claims (6)

A method for producing a food aging vessel, which comprises preparing a clay containing 0.01 to 2.1% by weight of a somatid qelby component and heating the same. The method according to claim 1, wherein the clay comprises 81.1 to 99.0% by weight of an opalescent hematite component. The method according to claim 1, wherein the heating is performed at 1,280 to 1,350 DEG C for 5 to 48 hours. A fermenting container for food or beverage produced by the method according to any one of claims 1 to 3. A method for shortening the fermentation period of a food, comprising feeding food into the fermenting container of claim 4 and aging the fermented food. The shortening method according to claim 5, wherein the food is selected from the group consisting of kimchi, meat, cheese, salt, water and fermented milk.

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