Process for producing sumach extract by using aspergillus fermentation and sumach extract produced by using the process

A technology for extracts and fermented products, which is applied in the field of preparation methods and sumac extracts prepared by this method, and can solve problems such as harsh heat treatment procedures, harmful organic solvents, and residual human bodies

Active Publication Date: 2009-07-29
沙莫纳拉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods either require harsh heat treatment procedures, or leave organic solvents harmful to

Method used

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  • Process for producing sumach extract by using aspergillus fermentation and sumach extract produced by using the process
  • Process for producing sumach extract by using aspergillus fermentation and sumach extract produced by using the process
  • Process for producing sumach extract by using aspergillus fermentation and sumach extract produced by using the process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Preparation of Sumac Extract Fermented by Aspergillus oryzae

[0055] After drying the branches and stems of the lacquer tree in the shade, they were pulverized using a rod mill, and the pulverized objects of a certain size were screened out with an 8mesh sieve. Add 350g of water to 1kg of the above pulverized product to make it evenly absorbed, press it, let it stand for 1 hour, steam it in a steamer for 40 minutes, and simmer for 20 minutes. These were taken out and cooled to 35° C., and 1.5 g of Aspergillus oryzae was inoculated here, then packed in a container with a thickness of 2 cm, and fermented at 30° C. for 35 hours using an incubator. 2 L of water was added to the fermented product, aged at 55°C for 2 hours, boiled for 1 hour, and squeezed to prepare 1.5 L of sumac extract. As a result of studying the prepared sumac extract, it was found that Equivalent to 2.49% of the raw material for evaporative drying. Compared with the comparative example 1 extracted by...

Embodiment 2～4

[0057] Utilization of other Aspergillus species for the preparation of sumac extracts according to the invention

[0058] As the aspergillus in the fermentation step, except that Aspergillus oryzae is replaced by Aspergillus basilica, Aspergillus usami and aspergillus shirousamii, the sumac extracts of Examples 2 to 4 are prepared in the same way as in Example 1, and the sumac extracts prepared are extracted As a result of the analysis of the material, it was found that 2.25%, 2.32%, and 2.45% of the evaporated dry material relative to the raw material were respectively obtained. Compared with the usual extraction method (Comparative Example 1), the components were increased by 131%, 135%, and 142% or more (refer to Table 1).

Embodiment 5

[0060] Adding starch to prepare sumac extract according to the invention

[0061] When 350 g of water was added to 1 kg of the above-mentioned pulverized product, 10 g of white flour (wheat flour) was added. Other than that, the sumac extract was prepared in the same manner as in the above-mentioned Example 1, and the prepared sumac extract was processed. As a result of the analysis, it was found that 4.22% of the evaporated dry matter was obtained relative to the raw material, and compared with the usual method (Comparative Example 1), it was found that an excellent result of 245% or more was obtained (see Table 1).

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Abstract

The method relates to a method for preparing a sumac extract by adopting aspergillus fermentation of aspergillus oryzae and the like and the sumac extract prepared by the method, in particular to the method for preparing the sumac extract with the following steps: a) the sumac is dried, grinded and water is added to carry out moisture absorption on the sumac; b) hygroscopic material prepared in step a) is cooked; c) aspergillus is inoculated, nurtured and fermented in the cooked material prepared in step b), the aspergillus is selected from a group composed of aspergillus oryzae, aspergillus kawachii, aspergillus usamii, aspergillus shirousamii, aspergillus niger and aspergillus awamori; d) water is added to leavening prepared in step c) and is heated; e) liquid ingredients are recovered from the heated material prepared in step d). The method for preparing the sumac extract of the invention sharply improves efficiency of numerous active ingredients of the sumac, eliminates toxic ingredients thereof and improves functional characteristics of the prepared sumac extract.

Description

technical field [0001] The present invention relates to a preparation method of sumac extract and the sumac extract prepared by the method, especially the preparation method of the sumac extract fermented by aspergillus oryzae, aspergillus kawachii and the like. Background technique [0002] Sumac is a deciduous tree belonging to the Anacardiaceae family. It often grows in the mountains of China, including Korea, and Southeast Asia such as Japan. Cutting the bark of the above-mentioned lacquer tree releases the sap (lacquer) present in the secondary sieve tissue of the bark. This lacquer is a good natural paint that has drug resistance and durability and does not deteriorate after long-term use. , especially widely used in painted pots (lacquer ware) in Korea, Japan and China. Especially compared to the widely used lacquer and enamel, the lacquered Korean mother-of-pearl lacquerware has been recognized all over the world for its superior quality. [0003] Furthermore, sinc...

Claims

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Application Information

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IPC IPC(8): C12P1/02C12R1/66
CPCY02P20/59
Inventor 李贞淑李汉昌严基升
Owner 沙莫纳拉有限公司
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