KR20180107815A - Deodoring method of effluent from boiled sea slug and the deodorant - Google Patents
Deodoring method of effluent from boiled sea slug and the deodorant Download PDFInfo
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- sea cucumber
- water
- sea
- odor
- pozzolan
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000002781 deodorant agent Substances 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000004927 clay Substances 0.000 claims abstract description 11
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 11
- 230000002378 acidificating effect Effects 0.000 claims abstract description 10
- 241000251511 Holothuroidea Species 0.000 claims description 49
- 239000005909 Kieselgur Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 2
- 235000019645 odor Nutrition 0.000 description 13
- 239000013543 active substance Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 4
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 3
- 229920001287 Chondroitin sulfate Polymers 0.000 description 3
- 102000003886 Glycoproteins Human genes 0.000 description 3
- 108090000288 Glycoproteins Proteins 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 229940059329 chondroitin sulfate Drugs 0.000 description 3
- 230000001877 deodorizing effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000020379 cucumber juice Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003828 vacuum filtration Methods 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-VANFPWTGSA-N D-mannopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-VANFPWTGSA-N 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000011085 pressure filtration Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
- A23V2250/15—Inorganic Compounds
-
- 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
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cosmetics (AREA)
Abstract
Description
본 발명은 해삼자숙수의 냄새제거 방법 및 냄새제거제에 관한 것으로, 보다 상세하게는 해삼을 자숙하고 난 후 발생하는 해삼자숙수(혹은 해삼 열수추출액)에서 발생하는 특유의 냄새를 간단하고 저렴하면서도 효과적으로 제거할 수 있는 해삼자숙수의 냄새제거 방법 및 냄새제거제에 관한 것이다.
The present invention relates to a method for removing deodorant from sea cucumbers, and more particularly to a method for removing odor from a sea cucumber water (or sea cucumber hot water extract) that occurs after dipping sea cucumber into a simple, The present invention relates to an odor removing method and an odor eliminating agent of a sea cucumber water.
해삼은 중국을 비롯한 동양에서 예로부터 진액을 보하는 약으로서, 당뇨병, 천식 등에 탁월한 효과를 나타내고, 여름에 온도 상승으로 땀을 많이 흘려 기력상실과 허탈상태에 빠졌을 때 기력을 되찾을 수 있는 약으로 알려져 있다. 해삼은 몸의 일부가 절단되었을 때 3개월만에 절단부위가 원상 복귀되고, 내장이 제거되어도 1개월만에 새로운 내장이 생기는 놀라운 복원력을 가지고 있는 바, 한방과 민간요법에서는 해삼이 인체 단핵세포와 거식세포의 담식능력을 제고시켜 면역기능을 왕성하게 하고 상처의 치료에 효과가 있는 것으로 알려져 있다.Sea cucumber is a medicinal herb that has been found in China and other Eastern countries for a long time. It has excellent effects on diabetes and asthma. It is a medicine that can regain energy when it is swollen due to temperature increase in summer It is known. When a part of the body is cut, the sea cucumber is restored to its original state within 3 months, and even when the intestines are removed, the sea cucumber has remarkable resilience that a new intestine is formed within one month. In the oriental medicine and folk therapy, It is known that it enhances immune function and improves wound healing.
또한, 현대과학에 의해 밝혀진 바에 의하면, 해삼에는 단백질과 비타민 B류가 풍부하고, 요오드 성분이 많이 함유되어 있으며, 각종 식품 및 의약품의 원료로 사용되는 콘드로이틴성분이 다량 함유되어 있다고 한다.According to modern science, sea cucumbers are abundant in protein and vitamin B, contain a large amount of iodine, and contain a large amount of chondroitin, which is used as a raw material for various foods and medicines.
해삼의 주요성분은 당단백질과 황산콘드로이틴이며 당단백질로는 주로 퓨코스(fucose), 글루코스, 만누론산(mannuronic acid), N-아세틸글루코사민 등의 다당류로 주로 구성되어 있다.The major components of sea cucumber are glycoprotein and chondroitin sulfate, and glycoproteins are mainly composed of polysaccharides such as fucose, glucose, mannuronic acid and N-acetylglucosamine.
해삼의 영양학적 연구로는 혈소판 응집에 주요인이 되는 산성 점액성 다당류(acidic mucopolysaccaride)에 관한 연구 및 황산콘드로이틴과 같은 구조를 가지는 황산화 다당류의 구조 특성에 관한 연구가 있으며(Vieira et al., J. Biol. Chem.,263, 18176, 1998), 해삼의 체벽에서 분리한 글루코사미노글리칸의 구성성분과 함량을 보고한 것이 있고(Kariya et al.,J. Biol. Chem., 265, 5081, 1990), 해삼 체벽에서 추출한 황산콘드로이틴의 구조를 밝힌 것이 있다(Vieira et al., J. Biol.Chem., 266, 13530, 1991).Nutritional studies on sea cucumbers include studies on acidic mucopolysaccarides, which are the main factors for platelet aggregation, and studies on the structural properties of sulfated polysaccharides with structures such as chondroitin sulfate (Vieira et al., J Biol. Chem., 263, 18176, 1998) and the contents and contents of glucosaminoglycans isolated from the body wall of sea cucumber (Kariya et al., J. Biol. Chem., 265, 5081 , 1990) and revealed the structure of chondroitin sulfate extracted from sea cucumber walls (Vieira et al., J. Biol. Chem., 266, 13530, 1991).
이와 같이 주로 점착성이 있는 당단백질로 구성된 해삼은 유통 중 산소와의 접촉을 통해 쉽게 변질될 수 있으며 이와 같은 단점을 극복하기 위하여 해삼은 생 것을 잡아 냉장보관한 후 수일 내로 먹는 경우가 아니면 통상적으로 건조시켜 유통시켜야 한다.Thus, the sea cucumber composed mainly of sticky glycoprotein can be easily degraded through contact with oxygen during circulation. To overcome such disadvantages, the sea cucumber is usually dried .
하지만, 건해삼 자체만으로도 영양성분이나 생리활성성분이 충분하여 식품학상 가치가 높은 것이 사실이지만, 여타 다른 가공식품의 첨가물로써 제공되어질 수 없기에 부가가치를 보다 높이는데 있어서 한계가 있고, 이를 위해 자숙하거나 추출물의 형태로써 가공되어질 것이 요구된다. 해삼을 이용한 추출물의 제조공정으로 주로 열수추출방법이 알려져 있으나, 이러한 방법에 의해 얻어진 해삼의 열수추출물(혹은 자숙수)은 특유의 냄새로 인해 상품성을 하락시키는 문제가 있어 이에 대한 제거방안이 요구되고 있다.
However, the dried seaweed extract itself has sufficient nutritional and physiologically active components and thus has a high value in food science. However, since it can not be provided as an additive for other processed foods, there is a limit to increase the added value. It is required to be processed in the form. Although the hot water extraction method is mainly known as a process for producing an extract using sea cucumber, the hot water extract (or the mature water) of the sea cucumber obtained by this method has a problem of deteriorating the merchantability due to the characteristic odor, have.
이에 본 발명자들은 상기한 문제점을 해결하기 위하여 안출된 것으로, 그 목적은 해삼을 자숙하고 난 후 발생하는 해삼자숙수(혹은 해삼 열수추출액)에서 발생하는 특유의 냄새를 간단하고 저렴하면서도 효과적으로 제거할 수 있는 해삼자숙수의 냄새제거 방법 및 냄새제거제를 제공함에 있다.
Accordingly, the present inventors have devised in order to solve the above-mentioned problems, and it is an object of the present invention to provide a simple and inexpensive and effective way to remove the characteristic odor generated from sea cucumber juice (or sea cucumber hot water extract) And a deodorizing agent for the sea cucumbers.
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical problem of the present invention as described above is achieved by the following means.
(1) 해삼 자숙수에 산성백토, 실리카, 규조토, 및 포졸란의 군에서 선택된 적어도 1종의 성분을 첨가하여 반응시켜 해삼 자숙수로부터 냄새를 제거하는 방법.
(1) A method in which at least one component selected from the group consisting of acidic clay, silica, diatomaceous earth and pozzolan is added to the sea cucumber water to remove the odor from the sea cucumber water.
(2) 상기 (1)에 있어서, 반응은 30~60분간 100~500rpm 하에 수행한 후, 감압여과하는 단계를 더 포함하는 것을 특징으로 하는 해삼자숙수의 냄새제거 방법.
(2) The method for deodorizing sea cucumbers according to (1), wherein the reaction is carried out at 100 to 500 rpm for 30 to 60 minutes, followed by filtration under reduced pressure.
(3) 산성백토, 실리카, 규조토, 및 포졸란의 군에서 선택된 적어도 1종의 성분을 포함하는 해삼자숙수의 냄새제거제. (3) An odor remover of sea cucumber water containing at least one component selected from the group consisting of acid clay, silica, diatomaceous earth, and pozzolan.
상기와 같이 본 발명에 의하면, 해삼을 자숙하고 난 후 발생하는 해삼자숙수(혹은 해삼 열수추출액)에서 발생하는 특유의 냄새를 간단하고 저렴하면서도 효과적으로 제거할 수 있다.
As described above, according to the present invention, it is possible to simply, cheaply, and effectively remove the characteristic odor generated from the sea cucumber juice (or sea cucumber hot water extract) that occurs after the sea cucumbers have matured.
상기한 목적을 달성하기 위하여 본 발명에 따른 해삼 자숙수의 냄새제거방법은, 해삼 자숙수에 산성백토, 실리카, 규조토, 및 포졸란의 군에서 선택된 적어도 1종의 성분을 첨가하여 반응시키는 단계를 포함한다.
In order to achieve the above object, the present invention provides a method for removing odor from sea cucumbers by adding at least one component selected from the group consisting of acidic clay, silica, diatomaceous earth, and pozzolan to the sea cucumber water do.
이하, 본 발명의 내용을 구체적으로 설명하면 다음과 같다.Hereinafter, the contents of the present invention will be described in detail.
본 발명에 따른 해삼 자숙수의 냄새제거방법은 산성백토, 실리카, 규조토, 및 포졸란의 군에서 선택된 적어도 1종의 성분을 냄새제거제의 활성성분으로 함유한다.The method of removing odor of sea cucumbers according to the present invention comprises at least one component selected from the group consisting of acidic clay, silica, diatomaceous earth, and pozzolan as an active ingredient of the deodorizer.
상기 산성백토, 실리카, 규조토, 및 포졸란의 군에서 선택된 적어도 1종의 물질은 해삼을 자숙하고 얻어진 자숙수 내지 해삼의 열수추출물(이하, 자숙수로 통칭하기로 한다)에 포함된 방향성 물질을 선택적으로 흡착하여 제거하는 효율이 높은 물질이다.At least one substance selected from the group consisting of the acidic clay, silica, diatomaceous earth and pozzolan is selected from the group consisting of oriental substances contained in the hot water extract (hereinafter referred to as " mature water " And it is a highly efficient material to be adsorbed and removed.
바람직하게는 산성백토, 실리카, 규조토, 및 포졸란이 각각 10~30중량%씩 조성된 것이며, 보다 바람직하게는 산성백토, 실리카, 규조토, 및 포졸란이 20중량%, 20중량%, 30중량% 및 30중량%로 구성된 것이다.Preferably, the acidic clay, silica, diatomaceous earth, and pozzolan are each composed by 10 to 30 wt%, more preferably 20 wt%, 20 wt%, 30 wt% 30% by weight.
본 발명에서 상기 냄새제거제를 이용하여 처리하고자 하는 자숙수는 해삼으로부터 얻어지는 각종 다당류나 사포닌 성분 등을 함유하여 화장품의 원료 내지 각종 식품의 첨가물로써 제공되어질 수 있다.In the present invention, the mugwort water to be treated using the deodorizer may contain various polysaccharides or saponin components obtained from sea cucumber, and may be provided as a raw material for cosmetics or an additive for various foods.
해삼의 자숙은 생해삼으로부터 내장을 제거한 후 자숙하되, 해삼의 중량대비 3~5배의 물을 가하여 자숙하는 과정을 포함한다. 바람직하게는 해삼의 자숙과정은 2차에 걸쳐 이루어지되, 1차 자숙과정은 바람직하게는 90~100℃에서 수행되어지며, 상기 1차 자숙을 거친 해삼을 추출물의 수율을 증가시키기 위해 -20 ~ -18℃에서 1~2일간 냉동보관 한 후, 후속하는 2차 자숙과정을 거치게 된다. 이러한 목적을 위해 냉동보관은 바람직하게는 1~2일간 수행되어진다. 이때 1차 자숙과정에서 만일 90℃ 미만으로 자숙할 경우 자숙이 충분하게 이루어지기 어렵고, 100℃를 초과할 경우 각종 생리활성물질의 용출 내지 파괴의 우려가 높다. 1차 자숙시간은 바람직하게는 10~60분간 수행하는 것으로 한다. 상기 시간을 초과할 경우에는 해삼의 각종 생리활성물질 내지 기능성 유용성분이 파괴되어질 우려가 있어 바람직하지 않다.The sea cucumber matured includes the process of ripening after removing the viscera from the sea cucumber, followed by ripening by adding 3 to 5 times water to the weight of the sea cucumber. Preferably, the dipping process of the sea cucumber is carried out in a second step, and the first dipping step is preferably performed at 90 to 100 ° C. In order to increase the yield of the first dipping seaweed, After being stored frozen at -18 ° C for 1 to 2 days, it is subjected to a subsequent second cooking process. For this purpose, cryopreservation is preferably carried out for 1 to 2 days. At this time, in the first matured stage, if the matured state is less than 90 ° C, the mature state is not sufficiently achieved, and if it exceeds 100 ° C, there is a high possibility of elution or destruction of various physiologically active substances. The first cooking time is preferably 10 to 60 minutes. If the time is exceeded, various physiologically active substances or functional oil components of sea cucumber may be destroyed.
상기와 같이 냉동보관을 거친 1차 자숙해삼을 원료로 하여 1차 자숙과정에서와 마찬가지로 해삼의 중량대비 3~5배의 물을 가하여 2차 자숙하는 과정을 수행한다. 2차 자숙과정은 바람직하게는 90~100℃에서 수행되어지며, 만일 90℃ 미만으로 자숙할 경우 자숙이 충분하게 이루어지기 어렵고, 100℃를 초과할 경우 각종 생리활성물질의 용출 내지 파괴의 우려가 높다. 이때 2차 자숙시간은 1차 자숙과정에서와 마찬가지로 바람직하게는 10~60분간 수행하는 것으로 한다. 상기 시간을 초과할 경우에는 해삼의 각종 생리활성물질 내지 기능성 유용성분이 파괴되어질 우려가 있어 바람직하지 않다.The first matured sea cucumber which has been frozen and stored as described above is used as a raw material and the second matured process is performed by adding 3 to 5 times water to the weight of the sea cucumber as in the first mating process. The second matured process is preferably carried out at 90 to 100 ° C. If the matured material is less than 90 ° C., it is difficult to sufficiently obtain the matured material. If the temperature exceeds 100 ° C., there is a fear of elution or destruction of various physiologically active materials high. At this time, the second cooking time is preferably 10 to 60 minutes as in the first cooking process. If the time is exceeded, various physiologically active substances or functional oil components of sea cucumber may be destroyed.
상기와 같이 1차 자숙 내지 2차 자숙과정에서 얻어지는 자숙수는 다양한 생리활성물질이나 영양성분을 함유하고 있지만, 특유의 냄새로 인해 대개는 폐기처리되고 있는 상황으로 전술한 바와 같이 화장품이나 각종 식품의 첨가물의 성분으로 활용이 가능한 점을 감안할 때, 냄새의 제거과정은 매우 중요하다.
As described above, the mature water obtained from the first matured to second matured stages contains various physiologically active substances and nutrients. However, as described above, the mature water contains various physiologically active substances and nutrients, Given the fact that it can be used as an ingredient of additives, the process of removing odors is very important.
상기와 같이 본 발명에 따른 냄새 제거반응은 진탕배양기 등을 이용하여 30~60분간 100~500rpm 하에 수행한 후, 감압여과하는 단계를 포함하는 것이 바람직하다.As described above, the deodorization reaction according to the present invention is preferably carried out using a shaking incubator or the like at 100 to 500 rpm for 30 to 60 minutes, followed by filtration under reduced pressure.
본 발명에서 냄새제거제는 자숙수에 대하여 10~30%(w/v), 바람직하게는 20%(w/v) 첨가하여 준다.In the present invention, the deodorizer is added in an amount of 10 to 30% (w / v), preferably 20% (w / v) based on the water content of the water.
감압여과과정은 바람직하게는 3M 페이퍼가 장착된 장비 내지는 통상적으로 사용되어지는 다른 어떠한 감압여과장치를 이용하여 수행되어질 수도 있다.The vacuum filtration process may preferably be performed using equipment equipped with 3M paper or any other vacuum filtration device commonly used.
예를 들어, 감압여과방법의 하나로 진공펌프를 이용하여 1기압 이하의 진공도를 유지하면서 연속적으로 수행할 수 있으며, 고압펌프를 이용하여 45~55kgf/cm2 정도의 압력으로 분당 10~14리터의 자숙수를 역삼투막에 공급하여 염을 제거할 수 있으며, 이때 염이 제거된 자숙수는 분당 1~3리터가 발생할 수 있다.
For example, one of the pressure filtration method using a vacuum pump can be continuously carried out while maintaining the degree of vacuum of not more than 1 atmospheric pressure, of 45 ~ 55kgf / cm 2 between 10 and 14 liters per minute at a pressure of using the high-pressure pump It is possible to remove the salt by feeding the mature water to the reverse osmosis membrane, wherein the salt-removed mature water may generate 1 to 3 liters per minute.
상기와 같은 과정을 거쳐 간단하고 저렴한 방법으로 냄새가 제거된 해삼의 자숙수를 효과적으로 얻을 수 있다.
Through the above-described process, it is possible to effectively obtain the juice of the sea cucumber whose odor has been removed by a simple and inexpensive method.
이하 본 발명의 내용을 실시예를 참조하여 보다 상세하게 설명하고자 하나 이들 실시예는 본 발명의 내용을 이해하기 위한 것일 뿐 이에 의해 본 발명의 권리범위가 한정되는 것으로 해석되어져서는 아니된다.
Hereinafter, the present invention will be described in more detail with reference to examples. However, these embodiments are for the purpose of understanding the present invention and should not be construed as limiting the scope of the present invention.
[실시예 1][Example 1]
해삼 자숙수를 진탕배양기에 넣고, 여기에 산성백토를 20%(w/v) 첨가하여 30분 동안 200rpm 하에 반응을 수행한 후, 감압여과하여 냄새가 제거된 해삼의 자숙수를 얻었다.
The water content of the sea cucumbers was placed in a shaking incubator, 20% (w / v) of acidic clay was added thereto, and the reaction was carried out at 200 rpm for 30 minutes, followed by filtration under reduced pressure to obtain mature water of the sea cucumber.
[실시예 2][Example 2]
해삼 자숙수를 진탕배양기에 넣고, 여기에 실리카를 20%(w/v) 첨가하여 30분 동안 200rpm 하에 반응을 수행한 후, 감압여과하여 냄새가 제거된 해삼의 자숙수를 얻었다.
The water was added to a shaking incubator, 20% (w / v) of silica was added thereto, and the reaction was carried out at 200 rpm for 30 minutes. Then, the water was filtered under reduced pressure to obtain mature water of sea cucumber.
[실시예 3][Example 3]
해삼 자숙수를 진탕배양기에 넣고, 여기에 규조토를 20%(w/v) 첨가하여 30분 동안 200rpm 하에 반응을 수행한 후, 감압여과하여 냄새가 제거된 해삼의 자숙수를 얻었다.
The water was added to a shaking incubator, 20% (w / v) of diatomaceous earth was added thereto, and the reaction was carried out at 200 rpm for 30 minutes. Thereafter, the water was filtered under reduced pressure to obtain mature water of sea cucumber.
[실시예 4][Example 4]
해삼 자숙수를 진탕배양기에 넣고, 여기에 포졸란을 20%(w/v) 첨가하여 30분 동안 200rpm 하에 반응을 수행한 후, 감압여과하여 냄새가 제거된 해삼의 자숙수를 얻었다.
The water was added to a shaking incubator, 20% (w / v) of pozzolan was added thereto, and the reaction was carried out at 200 rpm for 30 minutes. After that, the water was filtered under reduced pressure to obtain mature water of the sea cucumber.
[실시예 5][Example 5]
해삼 자숙수를 진탕배양기에 넣고, 여기에 산성백토, 실리카, 규조토, 및 포졸란이 20중량%, 20중량%, 30중량% 및 30중량%로 조성된 것을 20%(w/v) 첨가하여 30분 동안 200rpm 하에 반응을 수행한 후, 감압여과하여 냄새가 제거된 해삼의 자숙수를 얻었다.
20% (w / v) of 20 wt%, 20 wt%, 30 wt% and 30 wt% of acidic clay, silica, diatomaceous earth and pozzolan were added to the shaking incubator, Min at 200 rpm, and then filtered under reduced pressure to obtain the juice of the sea cucumbers from which the smell was removed.
[실험예] 관능평가[Experimental Example] Sensory evaluation
해삼 자숙수의 냄새 제거효과는 10인으로 이루어진 패널이 후각을 이용하여 직접 냄새를 맡는 방법에 의해 측정하였으며, 측정결과는 하기 표 1에 나타낸 바와 같이 5점 척도법을 이용하였다. 관능평가 중 비교예로 냄새제거를 하지 않은 상태의 것을 사용하였다.The deodorizing effect of sea cucumbers was measured by a method in which a panel consisting of 10 persons was directly smelled by using a smell, and the measurement results were obtained by the five point scaling method as shown in Table 1 below. As a comparative example, sensory evaluation was performed in a state in which no odor was removed.
상기와 같이, 본 발명의 바람직한 실시 예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that
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