Browse > Article
http://dx.doi.org/10.12925/jkocs.2013.30.1.183

Study on the Manufacturing Process of Low Cost Seaweed's Carbonized Organic Solution(Seaweed vinegar liquid) by Carbonization Process  

Ryu, Soung-Ryual (Research Institute on Development of Region, Sae Han Univ.)
Publication Information
Journal of the Korean Applied Science and Technology / v.30, no.1, 2013 , pp. 183-196 More about this Journal
Abstract
The purpose of this study is to process a seaweed resources that is easy to find in Korea and has outstanding phlogistone and high yield seaweed vinegar solution through mass-production and facility development for utilization. The compound uses wasted seaweeds, such as brown seaweed, kelp, seaweed fusiform, and laver, and carbonizes them in high temperature by drying in poly step trap to extract them. In also involves the development of a process that separates and refines the extracts to create a high value-added anti-bacterial bio solution that can replace chemicals in agriculture and industries and even chemical food additives. so, studied separation and refining of seaweed extracts to analyze the compounds. and processed and compared to seaweed vinegar extracts to prove superiority.
Keywords
seaweed carbonization; seaweed carbonize equipment; seaweed vinegar liquid; foodstuff preservation; seaweed;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kim, H. S. and Kim, S. H, Medicines Physiology and Clinical Effectiveness of Wood Vinegar and Their are Study Direction. A Collection of Learned Papers of Chinese Medical Science. Res. Inst. Daejeon Univ, 17, 831-835(1998).
2 Susumu, J. Shoichi, Y. and Toru, U. Components of Wood Vinegar Liquors and Their Smoke Flavors. Mokuzai Gakkaishi, 35, 555-563(1998).
3 谷田貝光克: 木草液の特性とその利用. Research of Natural Rresources, 1 : 71-77(1998).
4 Kishimoto, S. Hirano, K. and Yamakawa, K. : Studies on the Smoke Odor. I. Smoke Oder Components of Wood Vinegar Liquors and Smoke Liquid. Mokuzai Gakkais, 16, 382-387(1970).
5 Hotozyuetsu, T. : Edible Oli and Its Manufacturing Methods. Japan Patent, 10, 140-177(1998).
6 Woo Mun Park, Ick Jong Yoo, Won Hee Choi, Joong Ryong Ji, Dong Hyo Chung, Effects of Pyroligneous Liquor and Preservatives on the Quality of Fermented Sausages, Korean J. Food Sci. Ani. Resour, 18 No.1(1998)
7 Ki Jung Ha, Functional Properties of Oak Pyroligneous Liquor and Its Preservative Effects on Soybean Curd, Gyeongsang National University Library's User Education(2001).
8 Hung yong Lee, Influence of Feeding Wood Vinegar and Probiotics on Performance and Related Factor with Physiological Mechanism of Poultry, The School of Graduate Studies Chonbuk National University(2002).
9 Ikegami, F. Sekine, T, and Fujii, Y. : Antidermaptophyto Activity of Phenolic Compounds in Mokusku-Eki. Yakugaku Zasshi, 118, 27-30(1988).
10 Yatagai, M. and Unrinine, G. : By-products of Wood Carbonization V. Germination and Growth Regulation Effects of Wood Vinegar Components and Their Homology on Plant Seeds. Acids and phenols. Mokuzai Gakkais 35, 1021-1028(1989).
11 Toth, L. and Potthast, K. : Chemical Aspects of the Smoking of Meat and Meat Products. Adv. Food Res. 29, 87-158 (1997).
12 Pszczola, D. : Tour Highlights Production and Uses of Smoke-based Flavors. Food Technol, 49, 70-74(1995).
13 Guillen, M. D. and Manzanos, M. J. : Study on the Components of an Aqueous Smoke Flavoring by Means of Fourier Transform Infrared Spectroscopy and Gas Chromatography with Mass Spectrometry and Flame Ionization Detectors. Ad. Food Sci. 18, 121-127(1996).
14 Yatagai, M. Unrinine, G. and Sugiura, G. : By-products of Wood Carbonization Tars from Mangrove, Sugi Ogalite. Wheat Straw and Chisama-sasa. Mokuzai Gakkais, 32, 467-471(1986).
15 Sugiura, G. : In Mokuzai Kokyo Handbook, Forestry and Forest Res Inst(ed), Maruzen Tokyo, 930(1972).
16 Maria, D, Guillen, M. and Ibargoita, L. : New Components with Potential Antioxidant and Organoleptic Properties, Detected for the First Time in Liquid Smoke Flavoring Preparations. J. Agric. Food Chem. 46, 1276 - 1285(1998).   DOI   ScienceOn
17 Ikesima, Y. : Manufacturing Process and Application of Bamboo Charcoal and Bamboo Vinegar. Harnlim Journal Co. 121- 158, Seoul(1987).
18 農文協, 木酢.炭で減農藥, 農山漁村文化協會, 141(1991).
19 Meguro, S., Kawachi, S. and Tanaka, T. : Protection of Lentinus Edodes from Mycoparasites by Acetic acid and Wood Vinegars. Mokuzai Gakkais, 38, 1057-1062 (1992).
20 Chang, H. Y. Kang, A. S. Cha, D. Y. Sung, J. M. and Morinaga, T. : Effects of Wood Vinegar on the Mycelial Growth Promotion of Some Edible Mushrooms and Trichoderma Pathogen Inhibition. J. Agri. Sci. 37(2), 766-771(1995).
21 Development of Oriental Medicinal Technology and Products of Pyroligneous Liquid Acquired from the Resources of Timbering Waste, Jae-Han Oriental Medical Academy, Agricultural Sector (2004).
22 永田耕一: 肝實質性黃疸における天然樹液の臨床的檢討. 基礎と臨床, 17(11) : 1-19 (1984).
23 川上純, 福島義信, 石橋撤夫: 特殊木醋液に よう治療成績. 島根縣守, 醫學會發表 要旨: 1-15(1978).
24 田村豊行: 藥物の解毒作用に關する硏究. 基礎と臨床, 9(13), No8 : 1-21(1976).
25 Ikegami, F. Sekine, T. and Fujii, Y. : Anti-dermaptophyte Activity of Phenolic Compound Mkusaku-eki. Journal of the Pharmaceutical Society of Japan, 118(1), 128-132 (1998).
26 大槻彰: 木炭, 木草液健康法, 日本經濟通信社(1997).
27 Handbook of Korean Sea-food Processing Technology(2005). (5) Seong E. J, E. H. Jo and M. C. Park, A Clinicalreport on the Rejuvenate Treatmentwith Derma Stamp. The Journal of Korean Oriental Medical Ophthalmology & Otolaryngology& Dermatology. 23(3): 225-235(2010).
28 Sung Suk Lee, Byoung Jun Ahn, Sung Taig Cho, Antimicrobial Activities of Wood Vinegar and Application as Natural Fungicides and Food Preservatives, Korean J Oriental Physiology & Pathology 15(6), 881-886(2001).
29 Dong Hee Kim, Joo Sun Choi, Jee Hee Choo, Ho Cheol Song, Eun Ok Lee, In Cheul Kang, Jong Won Choi, Sung Hoon Kim, Study on Immunomodulatory and Antitumor Activity of Holyessing, Korean J Oriental Physiology & Pathology, 15, No.6(2001).
30 Sun Bok Lee, Son ja Joo, Sin Yup Lee, Kwang Hyun Bak, Jung Ay Kim, Jin Wha Jang, Present Status and Prospects of Marine Chemical Bioindustries, KSBB Journal, 24 No.6 (2009).
31 Lee. Y. S, D. S. Kim, B.H.Ryu, and S. H. Lee. Antitumor and Immunomodulating Effects of Seaweeds to Wardsarcoma- 180cell. J. Kor. Soc. Food Nutr. 21, 544-550(1992).
32 Kim, O. J, D. G. Lee, S. M. Lee, S. J. Lee, H. J. Do, H. J. Park, A. Kim, J. H. Lee, and J. M. Ha. Isolation and Characteristics of Alginates-degrading Methylobacterium sp. HJM27. Kor. J. Microbiol. Biotechnol. 38, 144-150(2010).
33 Scot. M, G. M. Colin, J. David, L. Mills, and J. B. Brian. Estimation of Meiobenthicnemato de Diversity by Non Specialists. Marine Pollu. Bulletin. 18, 646-649(1987).   DOI   ScienceOn
34 Cho. K. J, Y. S. Lee, and B. H. Ryu. Antitumor Effect and Immunology Activity of Seaweeds Toward Sarcoma-180, Bull. Kor .Fish. Soc. 23, 345-352(1990).
35 Jeong Hwan Kim, Yeon Hee Kim, Sung Koo Kim, Byung Woo Kim, Soo Wan Nam, Properties and Industrial Applications of Seaweed Polysaccharide-degrading Enzymes from the Marine Microorganisms, Korean Journal of Microbiology and Biotechnology, 39 No.3(2011).
36 Gi Tae Kim, Health and Sea, Yang Mun, 138p (1999).
37 Yatagai, M. and Unrinine, G. : By-products of Wood Carbonization V. Germination and Growth Regulation Effects of Wood Vinegar Components and Their Homologs on Plant Seeds. Acids and Neturals. Mokuzai Gakkais, 35, 564-571(1989).