Abstract:
본발명은옻나무의피부염유발독성물질제거법제방법및 이에따라제조된옻나무식품첨가물에관한것으로, (S1) 옻나무를서늘한그늘에서 4 내지 6개월동안 1차건조시키는단계; (S2) 상기 1차건조된옻나무를잘게파쇄한다음햇볕에서 5 내지 10일동안 2차건조시키는단계; (S3) 상기 2차건조된옻나무를약초건조기를이용하여 60 내지 80℃의온도에서 40 내지 60시간동안 3차건조시키는단계; (S4) 꾸지뽕나무를서늘한그늘에서 3 내지 7일동안건조시킨다음약초건조기를이용하여 60 내지 80℃의온도에서 40 내지 60시간동안건조시켜건조된꾸지뽕나무를수득하는단계; 및 (S5) 물 100 중량부에대하여상기단계 (S3)에서건조된옻나무 15 내지 25 중량부및 상기단계 (S4)에서건조된꾸지뽕나무 0.1 내지 0.5 중량부를첨가하여압력추출기를이용하여 100 내지 120℃의온도및 1.0 내지 1.5 기압하에서 40 내지 60시간동안추출하는단계를포함하는본 발명의옻나무함유추출물의제조방법에따르면옻나무내에함유된피부염유발물질인우루시올의함량을최소로감소시키면서옻나무의유효성분은그대로유지시킬수 있다. 따라서, 옻나무를이용하는식품제조시독성물질로인한피부염유발을방지할수 있어거부감및 알러지반응없이옻나무식품첨가물로서매우유용하게이용될수 있을것으로기대된다.
Abstract:
The present invention relates to a fermented Dendropanax morbifera extract having increased content of salicylic acid, theaflavin, and theaflavin-3-gallate. The fermented Dendropanax morbifera extract has effects of anti-inflammation or inhibition of food poisoning bacteria growth. The fermented Dendropanax morbifera extract can be safely applied to a pharmaceutical or a functional food composition without side effects since the extract is derived from natural products.
Abstract:
PURPOSE: A pill production method is provided to offer an anti-oxidation effect such as the prevention of flu or aging by an increased anti-oxidation component from an extract of pine needles and onions which has gone through a fermentation process. CONSTITUTION: Pine needles and onions are mixed by a weight ratio of 1:2-5 after washing, cutting, and grinding. The mixture is fermented by Aspergillus oryzae, Aspergillus kawauchi, Aspergillus niger, Bacillus subtilis, enzymes, lactic acid bacteria, acetic acid bacteria, butyric acid bacteria, or hiochi bacteria. The fermentation extract power of pine needles and onions is steamed and roasted. The roasted fermentation extract powder of pine needles and onions is mixed and kneaded with brown rice powder and glutinous rice powder in a weight ratio of 8:1:1. The dough is formed into a pill shape and fermented in the range of 15-25 deg. C. The fermented pills are dried.
Abstract:
The present invention relates to natural seasoning comprising 5-15 weight% of an Allium microdictyon powder, 5-15 weight% of an Allium thunbergii powder, and 70-90 weight% of a natural seasoning. The natural seasoning comprises anchovies, pollacks, shrimps, kelps, and shiitake mushrooms. The natural seasoning according to the present invention improves the taste of raw materials and reinforces the flavor of the cooking without using MSG which is the main component of existing synthetic seasoning. The natural seasoning provides effects such as anti-oxidative activity, anti-diabetic activity, anti-influenza activity, anti-cancer activity, anti-aging activity through the bioactive substance of the Allium microdictyon and the Allium thunbergii. Furthermore, the natural seasoning is applicable to various health functional foods which is suitable for the taste of modern people by using the Allium microdictyon and Allium thunbergii.
Abstract:
본발명은난대산림수종으로부터산림욕성분을최적의수율로추출하는방법및 이에따라제조된난대산림수종추출물에관한것으로, 동백나무또는사스레피나무와같은난대산림수종을메탄올을사용하여추출한다음여과액을헥산으로분획함으로써향기가뛰어나고인체에무해한친환경적인산림욕성분을다량으로함유하는추출물을최적의수율로수득할수 있다. 또한, 난대산림수종이많이분포되어있는지역의특산품으로개발하여지역민의소득증대는물론고부가가치의친환경적인향 함유제품을선호하는소비자의욕구를충족시킬수 있으리라기대된다.
Abstract:
본발명은옻나무의피부염유발독성물질제거법제방법및 이에따라제조된옻나무식품첨가물에관한것으로, (S1) 옻나무를서늘한그늘에서 4 내지 6개월동안 1차건조시키는단계; (S2) 상기 1차건조된옻나무를잘게파쇄한다음햇볕에서 5 내지 10일동안 2차건조시키는단계; (S3) 상기 2차건조된옻나무를약초건조기를이용하여 60 내지 80℃의온도에서 40 내지 60시간동안 3차건조시키는단계; (S4) 꾸지뽕나무를서늘한그늘에서 3 내지 7일동안건조시킨다음약초건조기를이용하여 60 내지 80℃의온도에서 40 내지 60시간동안건조시켜건조된꾸지뽕나무를수득하는단계; 및 (S5) 물 100 중량부에대하여상기단계 (S3)에서건조된옻나무 15 내지 25 중량부및 상기단계 (S4)에서건조된꾸지뽕나무 0.1 내지 0.5 중량부를첨가하여압력추출기를이용하여 100 내지 120℃의온도및 1.0 내지 1.5 기압하에서 40 내지 60시간동안추출하는단계를포함하는본 발명의옻나무함유추출물의제조방법에따르면옻나무내에함유된피부염유발물질인우루시올의함량을최소로감소시키면서옻나무의유효성분은그대로유지시킬수 있다. 따라서, 옻나무를이용하는식품제조시독성물질로인한피부염유발을방지할수 있어거부감및 알러지반응없이옻나무식품첨가물로서매우유용하게이용될수 있을것으로기대된다.