KR20100059133A - Mineral concentrate for food acidity control and preparation method thereof - Google Patents
Mineral concentrate for food acidity control and preparation method thereof Download PDFInfo
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- KR20100059133A KR20100059133A KR1020080117792A KR20080117792A KR20100059133A KR 20100059133 A KR20100059133 A KR 20100059133A KR 1020080117792 A KR1020080117792 A KR 1020080117792A KR 20080117792 A KR20080117792 A KR 20080117792A KR 20100059133 A KR20100059133 A KR 20100059133A
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- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 239000012141 concentrate Substances 0.000 title abstract description 15
- 229910052500 inorganic mineral Inorganic materials 0.000 title abstract description 13
- 239000011707 mineral Substances 0.000 title abstract description 13
- 238000002360 preparation method Methods 0.000 title description 3
- 239000000203 mixture Substances 0.000 claims abstract description 46
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 26
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 26
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 26
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 13
- 239000001103 potassium chloride Substances 0.000 claims abstract description 13
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 13
- 239000010703 silicon Substances 0.000 claims abstract description 13
- 229910052710 silicon Inorganic materials 0.000 claims abstract description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000011347 resin Substances 0.000 claims abstract description 12
- 229920005989 resin Polymers 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 4
- 239000002778 food additive Substances 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims abstract description 3
- 229940079593 drug Drugs 0.000 claims description 2
- 239000011342 resin composition Substances 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 14
- 235000010755 mineral Nutrition 0.000 abstract description 12
- 239000008213 purified water Substances 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 239000003513 alkali Substances 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 14
- 239000000654 additive Substances 0.000 description 12
- 230000000996 additive effect Effects 0.000 description 12
- 241001465754 Metazoa Species 0.000 description 9
- 235000015278 beef Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 235000021109 kimchi Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 241000282412 Homo Species 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241000700605 Viruses Species 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000034994 death Effects 0.000 description 3
- 231100000517 death Toxicity 0.000 description 3
- 238000009920 food preservation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 244000016163 Allium sibiricum Species 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 2
- 208000031648 Body Weight Changes Diseases 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 239000004267 EU approved acidity regulator Substances 0.000 description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- WZUVPPKBWHMQCE-UHFFFAOYSA-N Haematoxylin Chemical compound C12=CC(O)=C(O)C=C2CC2(O)C1C1=CC=C(O)C(O)=C1OC2 WZUVPPKBWHMQCE-UHFFFAOYSA-N 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000010171 animal model Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000004579 body weight change Effects 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000008034 disappearance Effects 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000020710 ginseng extract Nutrition 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 238000011887 Necropsy Methods 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 231100000215 acute (single dose) toxicity testing Toxicity 0.000 description 1
- 231100000403 acute toxicity Toxicity 0.000 description 1
- 230000007059 acute toxicity Effects 0.000 description 1
- 238000011047 acute toxicity test Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000011888 autopsy Methods 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001647 drug administration Methods 0.000 description 1
- YQGOJNYOYNNSMM-UHFFFAOYSA-N eosin Chemical compound [Na+].OC(=O)C1=CC=CC=C1C1=C2C=C(Br)C(=O)C(Br)=C2OC2=C(Br)C(O)=C(Br)C=C21 YQGOJNYOYNNSMM-UHFFFAOYSA-N 0.000 description 1
- 230000008029 eradication Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000012447 hatching Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 231100000636 lethal dose Toxicity 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000004580 weight loss 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—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
- 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
- A23V2250/156—Mineral combination
- A23V2250/1638—Undefined mineral extract
Abstract
The present invention relates to an alkaline composition having a multifunctional, such as mineral concentrate for adjusting the acidity of foods, and a method for producing the same, wherein 150-250 parts by weight of purified water is heated to 85-95 ° C., 30-40 parts by weight of sodium carbonate, potassium chloride 20 The mineral concentrate composition for food acidity adjustment of the present invention prepared by dissolving ˜10 parts by weight, 20-10 parts by weight of potassium carbonate, and 1-0.5 parts by weight of silicon resin, and leaving the solution to stand for 24 to 48 hours is filtered and is non-toxic and human body. Because it is harmless to alkali, it can be safely applied to various foods. When it is applied to foods, it adjusts the pH of foods to alkalinity, which is beneficial to the human body, and also increases the preservation of foods by inhibiting the growth of anaerobic microorganisms that cause food rot. Food additives by extracting more powerfully beneficial ingredients contained in food and medicine The role of books.
Description
The present invention relates to an alkaline composition having a multifunction, such as acidity control and food preservation, and a method for producing the same.
The most suitable acidity for humans is known as pH 7.5-8.5. This pH range is also one of the conditions for aquatic animal hatching, and is also a condition for promoting the growth of aerobic microorganisms and for eradication of anaerobic microorganisms. In addition, the deterioration of food, the occurrence of odors and molds occur well in a strong acid environment, and some of the human diseases are known to occur when the body fluid is acidified. These cases are not related to the acidified living environment. With this in mind, it relates to food additives that can make safe and beneficial food.
The kimchi we eat has an acidity of pH 5.5 ~ 6.5, and the acidity of cold noodles broth eaten in summer is pH 5.2 ～ 6.0. In addition, most of the various beverages on the market are acidic, and among the products called alkaline beverages, when the pH is actually measured, the acid is released. Many of these beverages and foods contain products that are harmful to the human body as they get closer to acidity.
On the other hand, because all organisms are affected by microorganisms, these microorganisms can be classified into aerobic microorganisms, which are generally beneficial to various species including humans, and anaerobic microorganisms, which generally have adverse effects. In the case of aerobic microorganisms, activity increases and increases in alkaline environments, while in acidic environments, activity tends to cease and disappear. Anaerobic microorganisms, on the other hand, do the opposite. In other words, an alkaline environment is desirable for the growth of aerobic microorganisms beneficial to humans and various species.
Also of concern as a problem associated with microorganisms is the resistance of bacteria and viruses. Bacteria and viruses resistant to these conventional antibiotics are also resistant to strong acidity, but can be seen to be remarkably extinguished in alkaline environments above pH 9.0.
Conventional acidity regulators that are added to adjust the acidity in beverages or foods include citric acid, acetic acid, lactic acid and the like. However, these conventional acidity regulators are intended to give a sour taste with the pH toward acidity, which is different from the true acidity control.
Considering the various problems mentioned above, if the pH can be adjusted to alkali in foods, including beverages, it is not only beneficial to the human body but also can inhibit the growth of anaerobic microorganisms that cause food spoilage, thereby improving food preservation. In addition, it is expected that the disappearance of resistant bacteria and viruses.
It is an object of the present invention to provide a non-toxic composition and a method for producing the same that can be used for a variety of purposes, such as added to foods to adjust the acidity and increase food preservation.
The mineral concentrate composition for food acidity adjustment of the present invention for achieving the above object is 30 to 40 parts by weight of sodium carbonate, 20 to 10 parts by weight of potassium chloride, 20 to 10 parts by weight of potassium carbonate and 1 to 0.5 parts by weight of silicon resin and 150 to 250 purified water. It is characterized by including a weight part. Method for producing a mineral acid composition for food acidity control of the present invention for achieving the above another object
150-250 parts by weight of purified water was heated to 85-95 ° C, 30-40 parts by weight of sodium carbonate, 20-10 parts by weight of potassium chloride, 20-10 parts by weight of potassium carbonate and 1-0.5 parts by weight of silicon resin were dissolved in the heated purified water. , The solution is left for 24 to 48 hours and then filtered. The mineral concentrate composition for food acidity adjustment of the present invention comprises 30 to 40 parts by weight of sodium carbonate, 20 to 10 parts by weight of potassium chloride, 20 to 10 parts by weight of potassium carbonate, 1 to 0.5 parts by weight of silicon resin and 150 to 250 parts by weight of purified water. However, if the content of each component is out of the above range, there is no harmful effect on the human body, but it is not preferable because there is a risk of product performance with the change of pH. Acid concentrate mineral concentrate composition prepared according to the present invention is a non-alcoholic agent exhibiting a pH of about 11 to 13, which is strongly alkaline, it is lowered to about pH 8.5 by dilution in water.
Hereinafter, the manufacturing method of the acid concentrate mineral concentrate composition of this invention is demonstrated.
(Component composition)
Sodium Carbonate: 30-40 parts by weight
Potassium chloride: 20 to 10 parts by weight
Potassium Carbonate: 20-10 parts by weight
Silicon Resin: 1-0.5 parts by weight
Purified water (H 2 O): 150 ~ 250 parts by weight
First, purified water (pH 7.0 to 7.5) is heated to about 85 to 95 DEG C, and then sodium carbonate, potassium chloride, potassium carbonate and silicon resin are added thereto according to the above prescription, stirred and dissolved. The solution is left to stand for 24 to 48 hours and ionized, and in this process, the unionized materials are filtered to remove the composition of the present invention in liquid form. The acid-concentrated mineral concentrate composition of the present invention prepared as described above is not only beneficial to the human body by adjusting the pH of the food to alkaline when applied to food, but also inhibits the growth of anaerobic microorganisms that cause food rot, thereby increasing the preservation of food. Can lead to the disappearance of resistant bacteria and viruses. In addition, since the composition of the present invention has a chlorine removal function, it can be added to foods to obtain low-salt foods. For example, when added to soy sauce, it can make soy sauce that maintains a light taste by eliminating bitterness and astringent taste. When added to kimchi, it removes the bitterness of cabbage and soaks in delicious kimchi. Moreover, the composition of the present invention is non-toxic and harmless to humans, so it can be safely applied to various foods. The following is an embodiment and an effect test example for the preparation of the acid concentrate mineral concentrate composition of the present invention. However, these Examples are only illustrative of the present invention, and the scope of the present invention is not limited thereto.
As described above, the acid-concentrated mineral concentrate composition of the present invention is non-toxic and harmless to humans, so it can be safely applied to various foods and has the following effects:
(1) when the additive composition of the present invention is applied to foods, the pH of the foods can be adjusted to alkalinity to increase the preservation of foods by inhibiting the growth of anaerobic microorganisms that are beneficial to the human body and cause food rot;
(2) When the additive composition of the present invention is applied to the extraction of food and herbal medicines, due to the decomposition phenomenon, which is the basic phenomenon of alkalinity, it extracts the intrinsic taste and nutritional ingredients of the target food as much as possible and helps the body absorb rapidly. Do it.
(Component composition)
Sodium carbonate: 200 g
Potassium Chloride: 100g
Potassium Carbonate: 100g
Silicon Resin: 0.01g
Purified water (H 2 O): 1000 cc to 2000 cc
1000-2000 mL of purified water (pH 7.0-7.5) was heated to about 85-95 degreeC, and it stirred and dissolved, adding a trace amount here, in order of sodium carbonate, potassium chloride, potassium carbonate, and a silicon resin. The solution was left to stand for 24 to 48 hours and ionized, and the unionized materials were removed by filtration to prepare the composition of the present invention in a liquid phase. The pH of the prepared solution was about 12.4.
Table 1 shows the pH and toxicity according to the composition of the present invention prepared as described above and dilution thereof.
TABLE 1
[Acute Toxicity Test]
The acute toxicity of the composition of the present invention was tested in accordance with the Korea Food and Drug Administration Notification No. 1999-61 at the Korea Testing and Research Institute.
(1) laboratory animals and breeding environment
Female and males of SPF SD rats at 4 weeks of age were observed during the 1-week purifying period to select only healthy animals. At the start of the test, males were 133 ± 5 g and females were 125 ± 4 g. A total of 60 animals were used for the test, including the preliminary test. The animal room was equipped with a temperature cycle of 22 ± 2 ° C and a relative humidity of 53 ± 2%. The fluorescent lamp was turned on at 9 am and turned off at 6 pm, and the illumination intensity was adjusted to 150-300 lux. Feed was fed solid animal feed (Samyang Feed) for experimental animals, and filtered water was supplied for drinking water.
(2) test method
Rat rats and 10 males of 5 males were grouped into one group of the test group 4 and the control group, and the feed was removed 4 hours before drug administration. The composition of the present invention was forcibly orally administered to the 4 groups using 20, 10, 5 and 2.5 ml / kg of each of the sondes. It was. General conditions and mortality were observed up to 14 days after administration, and body weight was measured by weighing immediately before administration, 7 days after administration, and 14 days immediately before necropsy. At the end of the test, all animals were visually examined by bleeding to death after ether anesthesia, and the organs with gross abnormalities were fixed in 10% neutral formalin solution, paraffin sections were made, and then stained with hematoxylin and eosin. The findings were observed.
(3) test result
① LD 50: not observed example mortality at the highest tested concentration of 20 ㎖ / kg administered to the test animal as possible in the liquid phase a schematic of a lethal dose calculation is impossible (LD 50 is 20 ㎖ / kg or more).
2) Deaths: No deaths from oral administration were observed in all groups of females and males throughout the test period.
Clinical symptoms: Molecular weight loss was observed in some female and male high-dose groups after administration of the test substance, but recovered soon. Thereafter, no specific clinical symptoms were thought to be due to the test substance in all groups.
④ Body weight change: Significant body weight change was not recognized in both male and female groups throughout the test period.
⑤ Autopsy findings: No autologous findings were found in all autologous animals.
[Effective test example]
(1) Effect on the taste and shelf life of Kimchi
To prepare the diced according to the conventional method with the ingredients of 700 ~ 750 g radish, five red pepper powder 100-125 g, shrimp chopped 200 g, salt 100 g, garlic 175 g and chives 75 g, 50 ml of the additive composition of the present invention Was added to the pickling process with salt, and 50 ml was mixed with red pepper powder, salted shrimp, garlic and chives to make seasoning, and then mixed with diced radish to prepare diced radish. As a control, kakdugi was prepared according to a conventional method without the additive composition of the present invention with the same amount of material as above. The two kinds of kakkaduk prepared as above were preserved at 18-20 ° C. for 3-4 days, and then kept refrigerated at 1-5 ° C. After 30 days of opening, each taste was evaluated and evaluated. As a result, kakdugi prepared by mixing the additive composition of the present invention maintained the taste immediately before refrigeration storage, while the control kakdugi showed a slight sour taste. After refrigeration it was preserved for 60 days, and then reopened and tasted. As a result, kakdugi prepared by mixing the additive composition of the present invention showed a more mature taste (similar to the taste at the time of refrigeration), while the control kakdugi Was so sour that only people who preferred it could eat it. In view of the above results, when the kimchi is prepared by adding the additive composition of the present invention, not only can the taste be improved while extending the storage period of the kimchi, the pH of the kimchi itself is about pH 7.0-8.0 which is most suitable for the human body. It can be seen that the alkali can be maintained at approximately alkaline.
(2) Effect on the shelf life of beef
600 g of beef is cut to a thickness of about 1.5 to 2.5 cm, divided into two groups and preserved on each plate. One group is about 1: 100 diluted in purified water (pH 10.37) of the additive composition of the present invention. After soaking for 20 seconds, put on a plate and preserved. After that, two plates were left at 18-23 ° C. to observe changes in color and decay of beef after 24, 36 and 60 hours. After 24 hours, there was no change in color in the beef immersed with the additive composition of the present invention, but the control beef began to be slightly black. Even after 36 hours, the beef treated with the additive composition of the present invention did not change color, but the control beef showed dark brown light. Subsequent observations showed that the beef treated with the additive composition of the present invention did not show a change in color even after 60 hours, whereas the control beef showed decay and changed color.
(3) Effect on the extraction of foods and herbs
The composition of the present invention was added to the ginseng extract extraction to observe the increase in the extract component.
① Sample Preparation
The composition of the present invention was prepared without preparing 0.3% mixture, 0.5% mixture, and 1% mixture.
② Ginseng Extract Extract
200g each of red ginseng was divided into four extractors and ① solution was poured into each extractor and extracted for about 2 hours. Thereafter, the irradiated extracts were analyzed for the content of irradiated phononine in mg / g.
③ result
The detection value of the irradiated saponin was 0.01 mg / g without the composition of the present invention, the concentration of the irradiated saponin was 0.13 mg / g for the 0.3% mixture, the concentration of 0.21 mg / g for the 0.5% mixture, and 1 In the case of% mixture solution, 0.37 mg / g of irradiated ponson was detected, and when the acid concentration-controlled mineral concentrate composition of the present invention was used for extraction, the existing nutrients were increased and detected. In view of this, it can be said that it fully functions as an extraction additive by drawing out the intrinsic ingredients of various foods and herbs.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080117792A KR20100059133A (en) | 2008-11-26 | 2008-11-26 | Mineral concentrate for food acidity control and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080117792A KR20100059133A (en) | 2008-11-26 | 2008-11-26 | Mineral concentrate for food acidity control and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100059133A true KR20100059133A (en) | 2010-06-04 |
Family
ID=42360480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080117792A KR20100059133A (en) | 2008-11-26 | 2008-11-26 | Mineral concentrate for food acidity control and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100059133A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9506194B2 (en) | 2012-09-04 | 2016-11-29 | Ocv Intellectual Capital, Llc | Dispersion of carbon enhanced reinforcement fibers in aqueous or non-aqueous media |
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2008
- 2008-11-26 KR KR1020080117792A patent/KR20100059133A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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