Detoxifying Lacquer Sap with Fermented Rice Bran
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for detoxifying lacquer sap from lacquer trees often destroy the pharmaceutical ingredients and allergenic components, making them unsuitable for medical and biological applications, and lack a nature-friendly approach for preserving these ingredients.
Innovation Solution
A method using fermented rice bran and malt juice to detoxify lacquer sap at controlled temperatures, preserving the pharmaceutical ingredients and avoiding high-temperature processes, which involves cutting and preparing lacquer tree stems or sprouts, fermenting with malt juice, and ripening to create a non-toxic lacquer for use in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If high-temperature roasting or carbonizing is used to detoxify lacquer, then the toxicity of urushiol is neutralized, but the pharmaceutical ingredients and allergenic components are destroyed
Solution Approach 1:
The patent changes the detoxification parameter from high-temperature thermal processing to low-temperature enzymatic processing using malt amylase and fermented rice bran. This parameter change allows detoxification of urushiol while preserving pharmaceutical ingredients that would otherwise be destroyed by high-temperature roasting or carbonizing
Solution Approach 2:
The patent replaces the mechanical/thermal system (high-temperature roasting or carbonizing) with a biochemical system (enzymatic action of malt amylase and fermented rice bran). This substitution enables selective detoxification of urushiol without the non-selective destruction caused by high-temperature processing
2Object-affected harmful factors
If high-temperature carbonizing is used to detoxify lacquer, then the toxicity is neutralized, but all 100 natural pharmaceutical ingredients are removed
Solution Approach 1:
The patent changes the processing temperature parameter from high-temperature (200°C or more) to low-temperature fermentation (20°C to 25°C for 70 hours or more). This parameter change enables selective action on urushiol while preserving the quantity and integrity of natural pharmaceutical ingredients
Solution Approach 2:
The patent introduces malt amylase and fermented rice bran as intermediary substances that mediate the detoxification process. These intermediaries selectively target urushiol for breakdown while leaving pharmaceutical ingredients intact, avoiding the non-selective destruction caused by direct high-temperature carbonizing
3Reliability
If direct intake of liquid lacquer is performed, then the pharmaceutical and biological activity is utilized, but adverse side effects such as rash and pruritus occur
Solution Approach 1:
The patent converts the harmful property of urushiol (toxicity causing rash and pruritus) into a beneficial process by using urushiol-containing lacquer as the substrate for enzymatic detoxification. The same substance that causes harm becomes the material to be processed, transforming the harmful lacquer into a safe, non-toxic product that retains pharmaceutical activity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively detoxifies lacquer sap while preserving its pharmaceutical ingredients, enabling the production of non-toxic lacquer for use in food and beverage applications, improving preservability and dietary properties without adverse side effects.
Implementation Method 1
putting and sealing the prepared malt liquid and a fermented rice bran in a container and thereafter fermenting them at a temperature in the range of 20° C. to 25° C. for 70 hours or more
Data Source
AI summary
The present invention provides a method for preparing non-toxic lacquer by detoxifying stems or sprouts of lacquer trees using a malt juice and a fermented rice bran, and a method for manufacturing a fermented rice bran enzyme with improved preservability or a powdered grain nutrient food with improved preservability and dietary property by using the non-toxic lacquer prepared thereby.


