KR100628534B1 - The preparation method of concentrated material of Laminaria and the health care food comprising the same - Google Patents

Abstract

The present invention is a method for producing a kelp concentrate material to selectively extract hydrolyzed and concentrated sugars such as alginic acid contained in a large amount of kelp using a weak acid such as citric acid, and health functional food including the kelp concentrate material produced therefrom In particular, the method for preparing kelp concentrate material of the present invention is a kelp concentrate material that is more suitable for producing a variety of functional products using kelp by removing the heating odor generated when the kelp is extracted by a conventional method to provide.

Kelp, heat odor removal

Description

The preparation method of concentrated material of Laminaria and the health care food comprising the same}             

1 is a TLC carried out to confirm the sugar composition of the kelp concentrate material,

Figure 2 is a diagram analyzing the odor component of kelp concentrate material using gas chromatography (GC), Figure 2a is a component analysis before deodorization of kelp extract, Figure 2b is a component analysis after deodorization of 40 times concentrated material of kelp extract This is also the result.

The present invention is a method for producing a kelp concentrate material, characterized in that the extraction and concentration of the saccharides such as alginic acid contained in a large amount of kelp using citric acid to selectively extract, concentrate and remove the seaweed heating odor and concentrated kelp prepared therefrom It relates to a health functional food containing the material.

Kelp is a species of algae, and seaweed is a term that refers to algae that live in the sea. It is classified into green algae, brown algae, and red algae according to the depth and color of the sea. Seaweed is rich in various vitamins, minerals, amino acids, and dietary fiber dissolved in the sea. Among them, kelp, seaweed, seaweed, paré, loach, and shellfish are the representative ones.

Seaweeds such as seaweed, seaweed, seaweed, and seaweed are rich in alginic acid, fucoidan, laminin, fucosterol, taurine, mannitol, calcium, iodine, vitamins, etc. , Angina, stroke, diabetes, obesity, osteoporosis, malignant tumors, such as adult diseases and duodenal ulcers, kidney disease, constipation, hair loss is known to have an excellent effect. This effect is especially known in the case of kelp stem part and seaweed is excellent in spore leaf (seaweed ear) part.

However, the intake of these algae as a raw aid is low in the body absorption rate and is inconvenient to consume, and when the extract is prepared and drinkable, insoluble ingredients, especially dietary fiber with strong physiological activity, can not be ingested, but also unique Because of the taste of the seaweed, there is a drawback of feeling less rejection. In addition, the seaweed has problems such as its peculiar vivid smell, high concentration of salt, and easily decay, and thus has difficulty in storage and drinking.

Therefore, in order to make up for the shortcomings, products have been released that can be dried and circulated by seaweed, or processed into pill or powder form for easy consumption. However, in the case of dried seaweed, the peculiar smell of seaweed remains, and there is a disadvantage in brittleness, and in the case of a simple dried product, there is a limit in extending the shelf life. In the case of products made of rings or powder, there are various kinds of seaweeds applied, and a large amount of chemical additives are added to increase the shelf life, which may harm the health.

Kelp (Laminaria) is a genus of seaweed kelp and kelp, a traditional seaweed food. It is distributed in the Pacific coasts of Korea, Japan, Kamchatka Peninsula, Sakhalin Island, etc., and the size is 1.5 to 3.5 m, and the butterfly is 25 to 40 cm. Kelp plants grow over 20 species on the Pacific coast, and there are also large varieties of more than 10 m. The main species are L. japonica, L. ochotensis, and L. religiosa. have. In addition to various pigments such as carotene, xanthophylls, and chlorophyll, kelp contains a lot of carbohydrates, such as manit and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of cell walls. This contains.

Although the constituents of kelp vary depending on the type, they are generally 16% moisture, 7% protein, 1.5% fat, 49% carbohydrates, and 26.5% inorganic salts. 20% of carbohydrates are fibrin and the rest are polysaccharides such as alginic acid and laminarin. In particular, many inorganic salts, such as iodine, potassium, and calcium, are contained.

As described above, although the kelp contains various ingredients useful for the prevention of various diseases, there is a limitation in the production of processed foods utilizing the functionality thereof. Thus, the present inventors include useful ingredients of kelp while processing seaweeds. The present invention was completed by confirming that seaweed heating odor generated could be removed.

An object of the present invention relates to a method for producing a kelp concentrate material, characterized in that the sugar, such as alginic acid contained in a large amount of kelp selectively hydrolyzed with citric acid to extract, concentrate and remove the seaweed heating odor.

In addition, an object of the present invention is to provide a health functional food containing the kelp concentrate material obtained by the above production method.

In order to achieve the above object, the present invention provides a method for producing a kelp concentrate material from which seaweed heating odor is removed by performing selective hydrolysis, extracting and concentrating sugars such as alginic acid contained in a large amount in kelp with citric acid. . Specifically, (1) a first step of washing and dehydrating dried kelp, (2) a second step of extracting the purified kelp after addition of purified water and a weak acid such as citric acid, and (3) adding and extracting purified water The kelp concentrated material from which the kelp heating odor has been removed includes the fourth step of filtering the liquid extracted in the third step (4) and the fifth step of concentrating and sterilizing the filtrate obtained in the fourth step (5). It provides a manufacturing process for manufacturing.

Hereinafter, the present invention will be described in detail.

The kelp concentrate material from which the seaweed heating odor of the present invention has been removed can be obtained as follows.

The first step of preparing a kelp concentrate material of the present invention is the step of washing and dehydrating dry kelp. Kelp is L. japonica , L. ochotensis , L. religiosa , Kjellmaniella spp., Etc., It is preferable that it is a domestic kelp. Washing water is immersed for 5 to 20 minutes, preferably 5 to 10 minutes at 20 to 30 ℃, preferably room temperature, by adding 20 to 50 times, preferably 20 to 30 times the weight of kelp weight . Dehydration is for 10 minutes to 1 hour, preferably 15 minutes to 25 minutes. It is left to stand in an extraction tank and dehydrated. The above washing and dehydration is repeated 2 to 5 times, preferably twice.

The second step is a step of extracting after treatment with purified water and acid to the kelp dehydrated in the first step. Purified water is added 15 to 40 times, preferably 20 to 30 times the weight of dehydrated kelp weight, acid used in the acid treatment means a weak acid, such as citric acid, acetic acid, malic acid, preferably citric acid. The acid concentration is treated at a concentration of 0.2 to 0.4%, preferably 0.25 to 0.3%, based on the amount of added water, and about 10 minutes to 5 hours at an extraction temperature of 90 to 110 ° C, preferably 100 to 102 ° C. Preferably, the extraction method is performed by hot water extraction, cold needle extraction, reflux cooling extraction or ultrasonic extraction for 2 hours, preferably by hot water extraction.

The third step is a step of adding and re-extracting purified water to the extract obtained in the second step. The same amount of tap water as the purified water added in the second step is added, and the step is repeated 2 to 4 times, preferably twice, in the same manner as the extraction method performed in the second step.

The fourth step is a step of filtering the kelp extracted in the third step twice, and the fine suspended solids by filtering or centrifuging the kelp through primary filtration, primary filtration to remove the kelp residue after extraction in the third step The second filtration step to remove the.

The fifth step is to concentrate and sterilize the filtrate. The filtrate is filtered under reduced pressure and the filtrate is concentrated under reduced pressure at 20 to 100 ° C., preferably at 50 to 70 ° C., using a vacuum rotary concentrator. The concentrate is added to sterilized for 10 minutes to 30 minutes, preferably 20 minutes at 90 to 110 ℃, preferably 100 ℃ can be prepared for the kelp concentrate material of the present invention.

The kelp concentrate material of the present invention obtained by the novel manufacturing process of the present invention is to concentrate the kelp different from the conventional manufacturing method, unlike the conventional manufacturing method, the seaweed heating odor generated in the process of extracting and concentrating kelp It was removed.

The present invention also provides a health functional food containing the kelp concentrate material obtained by the above production method and comprising a food supplement acceptable food supplement additive.

Functional food composition of the present invention can be used as a health functional food, health beverage or beverage additives, the functional food composition is mixed with 0.01 to 80% by weight based on the total weight of food to dry the functional beverage, pills, tablets or the above ingredients It is preferably used in the form of a powdered soft or hard capsule.

In addition, the kelp concentrate material of the present invention can be used in a variety of food and beverages. Examples of foods to which the kelp concentrate material can be added include various foods, candy, chocolate, beverages, gums, teas, vitamin complexes, health supplements, and the like, powders, granules, tablets, pills, capsules, It can be used in the form of baby food or drink.

The health beverage composition of the present invention has no particular limitation on the liquid component except for containing the concentrated material as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates, etc. as additional ingredients, as in general beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose, for example polysaccharides such as maltose and sucrose, and conventional sugars such as dextrin and cyclodextrin. And sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of natural carbohydrates is generally about 1-20 g, preferably about 5-12 g per 100 ml of the composition of the present invention.

In addition to the above, the kelp concentrate material of the present invention includes various nutrients, vitamins, minerals (electrolytes), synthetic flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, alginic acid and Salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, and the like. The compositions of the present invention may also contain pulp for the production of natural fruit juices and fruit juice beverages and vegetable beverages. These components can be used independently or in combination.

The kelp concentrate material of the present invention has little toxicity and side effects, and therefore can be used safely even for long-term administration for the purpose of prevention.

Kelp concentrate material of the present invention may be added to food or beverage. At this time, the amount of the food composition of the present invention in the food or beverage is generally of the total food weight 20 to 70% by weight, and the beverage composition may be added to the food composition of the present invention in a ratio of 0.02 to 30 g, preferably 0.3 to 1 g based on 100 ml.

In addition, the present invention is a food composition containing the kelp concentrated material as an active ingredient of 5 to 50,000 ppm in the food processing production process or finished products such as confectionery and baking, cotton type, tofu, meat processing, fermented foods including kimchi It is added at a concentration to provide a food additive having a natural preservative function with the effect of extending the shelf life and shelf life by the action of antioxidants.

In addition, the present invention is a food additive additive in food, such as fungicides, spices, seasonings, various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, such as colorants and neutralizing agents (cheese, chocolate, etc.), Pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, etc. It provides a method of using a food additive.

At this time, the food additive may be added to the food by immersing, spraying or mixing the food, and the ratio of such additive is not so important, but per 100 parts by weight of the composition of the present invention It is generally selected in the range of 0.01 to 80 parts by weight.

The foods are fruits, vegetables, dried or cut products of fruits or vegetables, fruit juices, vegetable juices, mixed juices or beverages containing acidic beverages, cookies, candies, caramels, gums, etc. Products, fermented milk products such as tea, yogurt, dairy foods, condiments, alcoholic beverages, canned or bottled foods, noodles, livestock processed foods, fish processed foods, microbial fermented foods, soybean foods, cereals, meat processed foods, licorice Or at least one of herbs and herbs.

The present invention is described in more detail based on the following examples and experimental examples, but the present invention is not limited to the examples or experimental examples.

Reference Example 1. Analysis of ingredients according to the origin and drying of kelp

The constituents of the sea kelp, Donghae sea kelp, and sea rooted kelp produced by Samcheok and Sokcho were analyzed before and after washing.

In the present invention, dried kelp was used in raw kelp and dried kelp, and the kelp dried immediately after harvesting in seawater was used instead of drying after washing with tap water. In the case of fresh kelp, salt remains not only on the surface but also in the flesh, and the surface is cleanly washed with fresh water, but a large amount of salt is eluted in the final kelp extract raw material to leave a salty taste. The salt in the kelp flesh naturally elutes to the surface, which is converted into surface adhesion salt during the drying process. This surface-adhesive salt is washed once with tap water, and almost all salts are removed, and salts having a salty taste are hardly extracted in the subsequent extraction process. Therefore, the use of raw kelp was overcome by using dried kelp when producing a product including the same due to the residual salt in the final kelp product.

1 kg of East Sea (Jeongdongjin Mountain, Suhyup), Namhae Mountain (Wando-do, Suhyup), and Gangneung Sageunjin native kelp (Gangneung-si Sageunjin-san, Gangneung Sisuhyup Sageunjin Fishing Village) were immersed in 30kg of tap water After washing with water for about a minute, discard the washing liquid, immerse it in the same amount of tap water and wash it for 5 minutes, and then cut the kelp (5-10mm × 5-10mm) to compare the component analysis before and after washing the kelp of each region. .

As a result of performing the experiment, as shown in Table 1 below, the representative change before and after washing of kelp was shown to be ash content, which indicates that most of the salts attached to the kelp was removed, and relatively It can be seen that the content is increased. The kelp content in the East Sea and South Sea kelp is the most different before and after washing and the difference in the actual content is due to the environment of the harvested sea area. Therefore, in the present invention, dried sea kelp (Jungdongjin acid) with low ash content and the highest sugar content was used.

Donghaesan Kelp Namhae Sea Kelp Temporary local Toshima Before washing After washing Before washing After washing moisture 8.25 ± 0.34 8.79 ± 0.39 5.10 ± 0.34 8.02 ± 0.43 10.78 ± 0.47 Ash 19.69 ± 0.07 14.57 ± 0.19 25.69 ± 0.45 15.50 ± 0.10 38.91 ± 0.11 protein 10.17 ± 0.08 11.06 ± 0.18 9.01 ± 0.09 10.51 ± 0.06 9.23 ± 0.06 Fat 0.55 ± 0.04 1.64 ± 0.12 1.03 ± 0.09 1.39 ± 0.10 0.39 ± 0.07 Sugar 61.34 73.44 59.17 64.58 40.69

(Unit:%, mean ± S.D.)

[Sugar Content = 100-(Moisture + Ash + Protein + Fat)]

Example 1 Preparation of Kelp Concentrate Material

Donghaesan dried kelp 1 kg is cut into appropriate size (5-10cm × 5-10cm), and it is put in an extraction tank, and the water is added to about 40 times the weight of dried kelp and washed with stirring slowly for 5 to 10 minutes. After washing with water, discard the washing liquid and add water tap water of 30 times the weight of dried kelp and wash it in the same way as the second method.After washing, discard the washing liquid and add 35 times the amount of purified kelp and 0.3% citric acid. After making the first hot water extraction for 2 hours from the time of reaching the extraction temperature at a temperature of 100 to 102 ℃. After the first extraction, the three-stage extraction method is performed by repeating two hot water extractions in the same manner.

After the three-stage extraction process is completed, a filtration process for removing kelp residue is carried out, and secondary filtration is performed by performing membrane filtration (MW 50000) or centrifugation to remove suspended solids in the extract. The suspended solids (1.1-1.2 Brix concentration) were heated and filtered under reduced pressure at 100 ° C, and the filtrate was concentrated in a vacuum rotary concentrator at 70 ° C, 9.5 Brix concentration, 25 Brix concentration, 30 Brix ( Concentrated under reduced pressure at the concentration of Brix), the concentrate was added to a sterilizer (Jiotech, AC-01, 2002) and sterilized at 100 ° C. for 20 minutes to concentrate 10 times more than the extract of kelp. 9.5 briquettes (yield: 10%) of kelp concentrate, 25 briquettes (3.5% yield), and 30 briquettes (3% yield) were obtained.

Comparative Example 1. Comparison of Component Contents According to the Extraction Method of Kelp Concentrate

When the three-stage extraction method of the kelp extraction method performed in Example 1 and the high temperature short time (120 ° C., 2-3 hours) of the conventional kelp extraction method were performed, the contents of the kelp extract were compared.

The kelp extraction process performed in Example 1 was performed except that the extraction method of kelp was performed in three steps, a continuous extraction method (100 ° C., 6 hours) and a high temperature short time extraction method (120 ° C., 2 hours), respectively. The same process was performed to compare the contents of the components contained in the final kelp concentrate material.

As a result of the experiment, as shown in Table 2 below, the primary extract of the three-stage extraction in the general component was found to have high ash or sugar content, but considering the second and third hydrolysis amounts, the total sugar was 3 Tea extract (2.67mg / ㎖) was confirmed to have a 25% higher extraction effect than the case of the continuous extraction method and high temperature short time extraction method (2.07mg / ㎖).

This is a three-stage extraction method of the present invention is aimed at the removal of the kelp heating odor through the kelp concentration process in the case of the conventional extraction method continuous extraction method and high temperature short time extraction method only aims to extract the kelp It is clearly distinguished from.

      sample                                                  Item Extraction step Continuous Extraction (100 ℃, 6hr) High temperature short time extraction (120 ℃, 2hr) 1st extraction Secondary extraction 3rd extraction moisture 98.34 ± 0.01 99.11 ± 0.00 99.40 ± 0.00 99.30 ± 0.00 99.12 ± 0.02 Ash 0.24 ± 0.01 0.11 0.06 0.08 0.14 Carbohydrate (mg / mL) 5.5 3.69 2.67 2.07 3.51 protein 0.04 0.05 0.02 0.06 0.11 pH 3.62 3.73 3.80 3.91 3.90 Brix 2.2-2.3 1.4-1.5 1.1-1.2 1.0-1.1 1.3

(Unit: moisture, ash and protein =% concentration)

Experimental Example 1. Component Content Test of Kelp Concentrate

1-1. Experimental Contents of General Components of Sea Tangle Concentrate

The kelp extract before concentration obtained in Example 1, using 10 g of 10 times reduced pressure concentrate, 40 times reduced pressure concentrate, and 60 times reduced pressure concentrate, respectively, was moisture at atmospheric pressure drying, ash was incinerated, protein was microkilled, pH was measured using a pH meter, Brix (refractive sugar meter).

As a result of the experiment, as shown in Table 3, as the concentration proceeds, it was confirmed that the content of the remaining ash, sugar, and protein except water was increased.

        Sample item Extraction solution 10 times concentrated 40 times concentrated 60 times concentrated moisture 99.40 ± 0.00 92.44 ± 0.12 72.98 ± 0.11 64.85 ± 0.11 Ash 0.06 1.25 ± 0.01 3.34 ± 0.01 4.55 ± 0.10 Sugar 0.26 ≒ 6.0 2.822.8 ≒ 29.1 protein 0.02 0.36 ± 0.01 0.92 ± 0.01 1.52 ± 0.01 pH 3.80 3.11 2.98 2.95 Brix 1.1-1.2 9.5 ≒ 25 ≒ 30

(unit: %)

Where sugar (%) = [100-(water + ash + protein)]%

1-2. Experimental Contents of Mineral Components in Kelp Concentrate

In order to test the mineral content of the kelp concentrate material, 10g each of the dried kelp was washed twice and dried again, the kelp extract before concentration under reduced pressure in Example 1 and the kelp concentrated material in which the kelp was concentrated 40 times in Example 1 Using as a sample of the experiment, the content of the inorganic component of each sample was analyzed by atomic absorption method.

As a result of the experiment, as shown in Table 4, it was confirmed that Mg and Ca are the main inorganic components in the preparation of dried kelp as the main component, and the mineral component was found in the trace amount of the kelp extract stock solution. In the case of 40 times concentrated material, inorganic K, Mg, Ca, and Na were the main components, and a small amount of the ingredients identified in the dried kelp were also found.

      Sample component Dry kelp (mg / 100g, dry basis) Extract Solution (mg / 100mL) Concentrated material (40 times) (mg / 100ml) K 76.5 5.7 258.1 Ca 356.2 19.5 763.5 Na 382.4 23.6 811.2 Mg 79.9 5.4 229.3 Fe tr tr 3.2 Mn 0.1 tr 0.4 Zn 0.1 tr 0.6 Ge tr. - tr. Se tr. - tr.

1-3. Experiment of Confirming Sugar Composition of Kelp Concentrate

10 g of the kelp concentrate material, which was concentrated under reduced pressure at 40 times obtained in Example 1, was taken, and the composition of the sugars contained in the concentrated material was observed using TLC.

As a result of performing the experiment, as shown in Figure 1 it was confirmed that it contains a large amount of sugar in the form of 3 to 5 oligosaccharides, which is the main sugar component of alginic acid constituting the kelp polysaccharide and some oligosaccharides during the heat extraction process Extracted in the form, followed by thermal decomposition during the concentration process, many of the extracted polysaccharides are decomposed into oligosaccharide form.

1-4. Experiment to confirm odor of kelp concentrate

The kelp extract obtained in Example 1 and 40 times concentrated solution were taken, and the odor component of the concentrated material was observed using gas chromatography (GC).

As a result of the above experiment, as shown in FIGS. 2a and 2b, the main component peak 1 before deodorization of the kelp extract of FIG. 2a hardly appeared after deodorization of the kelp 40-fold concentrate of FIG. 2b, and in the case of peak 2 It was confirmed that the content decreases somewhat. In addition, peak 3 after deodorization is a component that does not appear before deodorization and is seen as a material produced during the deodorization process, and is judged to be a different component from the heating odor peculiar to kelp in the concentrated material after deodorization. Other components such as BHT (butyl hydroxy toluene) and DBP (dibutyl phthalate) that appeared before deodorization were identified as remaining odor components after deodorization. As a result of identifying each peak component by gas chromatography-mass (GC-MS), peak 1 was identified as butanol and peak 2 was toluene, and peak 3 was not identified, but hydrolyzate or compound formed during the manufacturing process of the concentrated material was identified. Judging by

Therefore, it was confirmed that the heating odor of kelp was completely removed during the concentration process, but the tolanic substance was completely removed and butanol, which was present in a large amount in the extract, was removed.

The kelp concentrate material of the present invention can be administered in the following formulations, the formulation examples below are merely to illustrate the invention, whereby the content of the present invention is not limited.

Formulation Example 1 Preparation of Health Functional Food

1000 mg 40 times concentrated material of Example 1

20 g of vitamin mixture

70 μg of Vitamin A Acetate

Vitamin E 1 mg

Vitamin B ₁ 0.13 mg

Vitamin B ₂ 0.15 mg

Vitamin B ₆ 0.5 mg

0.2 μg of vitamin B ₁₂

Vitamin C 10 mg

10 μg biotin

Nicotinic Acid 1.7 mg

Folate 50 ㎍

Calcium Pantothenate 0.5mg

Mineral mixture

Ferrous Sulfate 1.75 mg

Zinc Oxide 0.82mg

Magnesium carbonate 25.3 mg

Potassium monophosphate 15 mg

Dibasic calcium phosphate 55 mg

Potassium Citrate 90 mg

Calcium Carbonate 100 mg

Magnesium chloride 24.8 mg

Although the composition ratio of the vitamin and mineral mixture is a composition suitable for a relatively healthy food in a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional health functional food production method. The granules may be prepared and used for preparing the nutraceutical composition according to a conventional method.

Formulation Example 2 Preparation of Health Functional Drink

1000 mg 60 times concentrated material of Example 1

Citric acid 100 mg

100 g oligosaccharides

Plum concentrate 2 g

1 g of taurine

Add 900 ml of purified water

After mixing the above components in accordance with a conventional healthy beverage production method, and stirred and heated at 85 ℃ for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2 L container, sealed sterilization and then refrigerated and stored in the present invention It is used to prepare a health functional beverage composition.

Formulation Example 3 Preparation of Pills

70 g 60 times concentrated material of Example 1

20 g of powder

10 g of glutinous rice starch

Knead the composition, acid powder, glutinous rice starch of Example 1. The mixture is sterilized and then molded through a milling machine and a ring cycle, and then the molded mixture is cut in an amount through a changer. Thereafter, the mixture cut in a predetermined amount is molded into a ring machine (sugar dragee), and then the molded ring is dried, sterilized, cooled and sorted.

As described above, the present invention was prepared through a method for preparing a kelp concentrate material from which kelp, such as alginic acid, which is contained in a large amount of kelp is selectively hydrolyzed and extracted and concentrated using citric acid to remove kelp heating odor. Kelp concentrate material can be used for various health functional foods.

Claims (6)

Adding a tap water of 20 to 50 times the weight of dried kelp and immersing at 20 to 30 ° C. for 5 to 20 minutes, and then repeating washing and dehydrating twice for 10 minutes to 1 hour in an extraction tank; A second step of hydrothermal extraction for about 10 minutes to 5 hours at 90-110 ° C. by treating 15 to 40 times tap water and 0.2-0.4% citric acid to the dehydrated kelp; A third step of adding the same amount of purified water as the second step to the extract obtained in the second step and extracting twice in the same manner as the second step; A fourth step of removing the residue and fine suspended matter by centrifuging the kelp extract obtained in the third step; After filtering the filtrate obtained in the fourth step under reduced pressure, and then concentrated under reduced pressure at 20 ~ 100 ℃ with a vacuum rotary concentrator, the concentrate is put into the sterilizer and a sterilization process for 20 minutes at 90 ~ 110 ℃ Process for preparing kelp concentrate material from which kelp heating odor is removed delete delete delete A dietary supplement comprising the kelp concentrate material from which the heating odor of claim 1 is removed and a food supplement acceptable food additive. delete

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