KR101239907B1 - method for manufacturing composition containing Agarum cribrosum, and composition produced thereby - Google Patents

Abstract

The present invention provides a method for producing a composition containing a hole seaweed seaweed through a simple process without undergoing a high temperature heating process in order to minimize the destruction of useful components and antioxidant components in the process of processing seaweed seaweed and the manufacturing method by the above method To a modified composition.
Since the composition prepared by the method according to the present invention is prepared through a simple process without undergoing a high temperature heating process, the destruction of the nutrients and antioxidant components contained in the persimmon seaweed is minimized, and the mixed seaweed supplements the taste of the persimmon seaweed Since the palatability of the composition is improved, and it is obtained in powder form, it is convenient to use and long-term storage is possible, and the addition of juice-free removes the odor and odor remaining in the composition, and it can be expected to promote digestion. This can double the deodorizing effect.

Description

Method for manufacturing composition containing Agarum cribrosum, and composition produced thereby

The present invention provides a method for producing a composition containing a hole seaweed seaweed through a simple process without undergoing a high temperature heating process in order to minimize the destruction of useful components and antioxidant components in the process of processing seaweed seaweed and the manufacturing method by the above method To a modified composition.

Algae is a large-scale fishery resource, accounting for about 25% of total seafood production, and has been widely used as a raw material for food, medicinal, feed, or food industries. .

The main characteristic of seaweed is that it is rich in vitamins and minerals, of which vitamins are high in B1, B2, C and niacin, and minerals are especially rich in brown seaweed, seaweed and kelp. And iodine are good sources of minerals.

In addition, there are various kinds of seaweeds such as taurine, n-3 fatty acid, alginic acid, fucoidan, laminarin, pectin and dietary fiber, which may exhibit physiological activity in addition to vitamins and minerals. Functional ingredients are included.

Seaweeds include kelp, and kelp is a carbohydrate such as carnitine, xanthophylls, and chlorophyll, as well as carbohydrates such as manit and laminarin that are made by carbon assimilation. Contains a lot of inorganic salts such as potassium and calcium.

Agarum cribrosum contained in the composition of the present invention is a seaweed belonging to the kelp family kelp, seaweed seaweed also known as Yagisipori seaweed and seaweed kelp is a large number of holes in all leaves except the thick leaf vein in the middle of the leaf Algae belonging to the algae, which contains a lot of carbohydrates and is used as a raw material of alginic acid and potassium, and is particularly excellent seaweed algae.

Alginate, a polysaccharide component, has recently been spotlighted as a diet food, which cannot be used as nutrition because it lacks enzymes that decompose alginic acid in mammals, while increasing the stagnation time in the stomach, preventing fasting and absorbing fat. Blocking more than%, combined with cholesterol or sodium in the intestine is released outside the body to lower cholesterol and blood pressure, as well as prevent constipation symptoms and is known to be effective in bowel movements.

By the way, the consumption method of seaweed, including poached seaweed, which is rich in vitamins, minerals, and biologically active substances, is very simple, and is distributed in the collected biological state or dried goods, dried products, salted products, seasoned roasted products, etc. Most of them are distributed only with simple processing, and algae are very vulnerable to storage in the biological state, so it is necessary to go through the processing process for long-term storage or long-distance distribution. Inadequately used, it does not utilize useful resources efficiently.

In addition, in processing algae, it is hard to find processed foods made only with seaweeds, because processed foods made with seaweeds have low palatability due to their thick taste and fishy taste, and their use is limited due to their mucus properties. It is common to mix and process other additives in seaweeds, or to mix and consume them as additives in other foods.

However, the processing of pastes, soups, noodles, snacks, etc., which are general consumption forms of seaweeds, involve excessive chemical treatment and high temperature heating processes, resulting in changes in the original taste, aroma, color, etc. There is a problem.

Particularly, the potted seaweed that contains a large amount of antioxidants causes the problem that the nutritional value as well as the antioxidants are destroyed as the processing and mixing process, heating, etc. loses its original nutritional value. Due to the inherent taste of iron seaweed, it can cause a sense of rejection when ingested, and the salt contained in a large amount causes adult disease.

In addition, the coastal areas where seaweeds inhabit are likely to be contaminated with heavy metals, and most of the pollutants are caused by inflows from rivers or land and ocean dumping of garbage, and recently, from municipal sewage and coastal industrial complexes The influx of pollutants is on the rise.

These heavy metal components are likely to be absorbed and accumulated in seaweeds by various mechanisms such as adsorption and ion exchange mechanisms and energy-related metabolic mechanisms by complex polysaccharides such as alginic acid contained in seaweeds. Accumulation causes problems that are fatal to health.

The problem to be solved by the present invention is to minimize the destruction of useful and antioxidant components in the process of processing the hole seaweed seaweed in order to improve the palatability of the seaweed seaweed and to improve the storage and ease of use.

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In order to achieve the above object, the present invention, the step of washing the seaweed seaweed and kelp; Drying the washed seaweed and seaweed; Grinding the dried perilla and seaweed into 150 to 250 mesh; Mixing 130 to 170 parts by weight of kelp powder to 100 parts by weight of the ground poached seaweed powder; Compressing the roots of radish to extract radish; Extracting the radish and drying the remaining radish at 45˜55 ° C. and then grinding finely to prepare a radish powder; Adding the radish powder to the radish; And immersing the mixture of the persimmon wakame powder and kelp powder in the radish to which the radish powder is added, aged at 25-35 ° C. for 10-15 hours, and then filtering and drying at 35-45 ° C. for 10-20 hours. It provides a method for producing a composition containing a, seaweed seaweed.

At this time, the dried seaweed and seaweed of the drying step is preferably a solvent extracted extract, the drying is preferably cold air drying using air of 20 ~ 25 ℃.

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In addition, the present invention provides a composition containing a hole seaweed prepared by the above method.

Since the composition prepared by the method according to the present invention is prepared through a simple process without undergoing a high temperature heating process, the destruction of the nutrients and antioxidant components contained in the persimmon seaweed is minimized, and the mixed seaweed supplements the taste of the persimmon seaweed Since the palatability of the composition is improved.

In addition, since it is obtained in the form of powder, it is convenient to use and long-term storage is possible, and the addition of juice-free removes the odor and odor remaining in the composition, and it can be expected to promote digestion. can do.

The present invention relates to a composition containing a boiled seaweed and dried seaweed and kelp dried and pulverized and then mixed, which may be dried by liquid extraction of the dried seaweed and seaweed before drying, the composition May be immersed in juice and dried again.

Agarum cribrosum is a food rich in human-useful ingredients such as dietary fiber, minerals, vitamins and alginic acid. Especially, it contains a lot of antioxidants compared to other foods. It's low.

Accordingly, it is desirable to add a food ingredient that contains nutritional ingredients similar to that of sea bream and improve the taste.

Kelp is an algae belonging to the kelp family of kelp, like sea bream seaweed, but its components are 49% carbohydrates, 26.5% inorganic salts, 16% moisture, 7% protein, and 1.5% fat. Rich in minerals and antioxidants such as alginic acid, calcium, magnesium, and iodine are known to help cholesterol, lower blood pressure, atherosclerosis, and prevent thyroid disease.

First, clean each of the collected sea bream seaweed and kelp to remove salt, and then dry it and grind it into 150 ~ 250 mesh.

The drying is preferably cold air drying using air of 20 ~ 25 ℃ in order to minimize the destruction of the useful component, the drying time is longer if less than 20 ℃, there is a fear that the useful component is destroyed by heat if it exceeds 25 ℃.

If it is necessary to further refine the taste of sea bream and the original scent of kelp, it is preferable to prepare the extract by solvent extraction of the clean sea bream and kelp.

The solvent extraction can be extracted by a known extraction method, hot water extraction is preferred when used for food, alcohol extraction is preferred when used for other uses such as cosmetics, and the destruction of useful components In order to minimize, it is necessary to extract at a lower temperature, in which case it is preferable to extract in a vacuum condition.

Next, 130 to 170 parts by weight of kelp powder is mixed with 100 parts by weight of the dried and ground poached seaweed powder to prepare a composition according to the present invention.

 Kelp decreases the taste of sea bream seaweed and improves palatability, as well as a large amount of antioxidants in itself, which doubles the antioxidant effect of the prepared composition.

If the content of the kelp powder is less than 130 parts by weight, the poor taste of the sea bream seaweed remains, and if it exceeds 170 parts by weight, the fishy taste of kelp is strongly represented, so the preference is rather reduced.

The composition prepared as described above is added only the kelp component containing a nutritious ingredient similar to poultry seaweed while minimizing the mixing and heating process, thereby reducing the rejection of eating while maintaining the original nutritional value of poultry seaweed.

However, in the composition, algae, odor, fishy smell, and other odors of algae remain, resulting in a decrease in texture, and also due to environmental pollution, zinc, copper Heavy metals such as lead, nickel, cadmium, and chromium are present, which may be absorbed into the human body through algae and act as toxins.

Therefore, it is necessary to remove the odor, off-flavor and heavy metal remaining in the seaweed seaweed and kelp composition, it is important to ensure that the useful components of the composition are not lost during the removal process.

As a common legal method, a method of purifying toxicity by heating is mainly used. However, since useful ingredients contained in the composition are destroyed when heat is applied, in the present invention, the composition is immersed in juice and then aged to remove odor and heavy metals. It is regulated to purify the toxicity.

Radish is a biennial or biennial herb of the dicotyledonous plant Poppy, which contains glucose, sucrose, fructose and various organic acids and amino acids, and decomposes starch and diasterase and carcinogens to promote digestion and absorption. It contains high amounts of enzymes and vitamin C, such as orgestatase and amylase, a starch degrading enzyme that detoxifies and protects the stomach wall.

In Chinese medicine, radish juice is said to promote digestion, toxin poisoning, to help the five intestines, to lighten the body, and to make the skin feel harder. Also, the radish juice removes the wall, stops coughing, heals the blood, warms the inside, and anemia. There is also a record that heal diarrhea when drinking and drinking juice.

The present invention removes the odor and odor remaining in the seaweed seaweed and kelp composition by using the roots of radish having the above-mentioned effect and to purify the toxicity of heavy metals. Remove it.

The roots of the radish from which the water has been removed are compressed to extract radish, and the perforated seaweed and kelp composition are immersed in the radish.

At this time, extract the juice from the root of the radish, the remaining residue, that is, may be added to the radish juice.

The addition of the radish is preferably added in the form of radish powder finely ground after drying the radish at 45 ~ 55 ℃ low temperature.

If the dried radish is less than 45 ° C mold and receding during storage, and if the drying exceeds 55 ° C it is preferred to dry in the above temperature range because the portion that shows the effect of blacking occurs when the drying is reduced.

The powderless powder is expanded to about 25 times the volume when mixed with the juice to play a role of maximizing the activity of the various enzymes present in the juice.

To describe this in more detail, the sugarless polysaccharides and various enzymes are present in the juice, and the residue after extracting the juice is about 35% of the original weight, and when dried at low temperature, the water evaporates and only the fiber and the active ingredient are dried. It's a high-sugar enzyme that's cherished.

Drying the radish as described above and mixing it with radish plays a catalytic role of maximizing the activity of various enzymes in the low sugary environment of sucrose while expanding the enzyme masses of the radish with high sugar content.

It can be said to be a catalyst having homogeneous components and potency, and is a natural catalyst using homogeneity rather than an artificial and chemical reaction inducing agent, which leads to natural reaction at room temperature.

Next, the radish juice immersed in the composition is settled at 25-35 ° C. for 10-15 hours, and during aging, the enzyme and the enzymes of the radish are actively reacted to remove the odor and odor remaining in the composition. Purify the toxicity of the, and also the sugar-free polysaccharides and enzyme components are coated around the surface of the seaweed seaweed and kelp powder particles to provide the effect that can be well absorbed in the body upon ingestion.

When the aging temperature falls below 25 ℃, the aging efficiency is lowered, and when the temperature exceeds 35 ℃, the reaction activity of various enzymes is inhibited, which may cause a problem in the mechanism of removing harmful components of the composition, juice-free is a volatile substance If the temperature rises, the amount of vaporization and evaporation is not preferable.

Thus, by extracting the radish juice from radish and drying and grinding the remaining radish and reused as an activator of various enzymes, it is possible to expect improved effects in terms of cost and productivity, as well as to maximize the technical effects such as increased enzyme activity.

Next, the fermented and matured composition is filtered and then dried to obtain a composition containing perilla seaweed.

The drying is preferably low temperature drying for 10 to 20 hours at 35 ~ 45 ℃, if the drying temperature is less than 35 ℃ long drying time and mold may occur, if the drying temperature exceeds 45 ℃ useful components of the composition It may be destroyed.

The composition according to the present invention can be processed in the form of a powder, or in the form of a ring, granules or paste in order to facilitate the use, or can be used as a liquid composition that is not dry.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

The sea bream seaweed and kelp were collected, washed, and dried with air at 22 ° C.

Each of the dried persimmon seaweed and kelp was ground to 200 mesh, and 15 kg of kelp powder was mixed with 10 kg of the ground persimmon seaweed powder to prepare a composition.

<Example 2>

Hole seaweed and kelp were collected and washed thoroughly, and each was extracted with hot water under vacuum conditions.

After removing the solids from the hot water extract and dried with air at 22 ℃ and pulverized to obtain a powder of seaweed seaweed and kelp powder, 15kg of kelp powder was mixed with 10kg of seaweed seaweed powder to prepare a composition.

<Example 3>

The roots of radishes from which the leaves were removed were washed cleanly, then drained and compressed to extract radish.

The composition prepared in Example 1 was immersed in the radish, aged at 30 ° C. for 12 hours, filtered, and dried at 40 ° C. for 15 hours to prepare a composition.

<Example 4>

In Example 3, the extract of radish juice was dried and dried at 50 ° C. and then finely ground to prepare radish powder, and the same method as in Example 3 except that the radish powder was added to the radish juice. The composition was prepared.

&Lt; Comparative Example 1 &

In Example 1, the composition was prepared in the same manner as in Example 1, except that the composition was prepared using only seaweed seaweed without mixing kelp.

Comparative Example 2

In Example 3, the composition was prepared in the same manner as in Example 3, except that the composition immersed in the juice is a composition prepared only by the seaweed seaweed not mixed with kelp.

Test Example 1 Sensory Test

Sensory tests were performed to compare the preference of the compositions prepared by the above Examples and Comparative Examples.

The aroma, arine taste, bitterness, stiff taste and overall preference of the composition prepared in 70 for each of five men and women each in their teens to 70s were measured by a five-point scale, and the average values are shown in Table 1 below. .

Sensory test result incense Arin flavor bitter A heavy taste Overall preference Example 1 3.4 3.7 3.8 4.2 3.8 Example 2 3.1 3.9 4.0 4.4 4.0 Example 3 3.8 4.2 4.5 4.6 4.3 Example 4 3.9 4.3 4.4 4.5 4.4 Comparative Example 1 3.3 3.4 3.6 3.4 3.5 Comparative Example 2 3.7 3.7 4.0 3.6 3.7

(5: very good, 4: good, 3: normal, 2: bad, 1: very bad)

As shown in Table 1, the fragrance was evaluated relatively high in Examples 3, 4 and Comparative Example 2 to which the juice was added, it is judged that the juice has an effect of purifying the fishy taste of seaweed.

In the evaluation of taste and overall acceptability, Examples 3 and 4 in which perilla seaweed, seaweed, and radish were mixed, Examples 1 and 2 in which perilla seaweed and seaweed were mixed, and comparative examples produced only by seaweed seaweed without mixing kelp Appear in the order of 1 and 2, it can be seen that the taste and palatability is improved by mixing the kelp in the preparation of poultice seaweed containing composition, it can be seen that the more juice is added.

Test Example 2 Analysis of Heavy Metal Content

For each of the compositions prepared in Examples and Comparative Examples, 0.5 g of the composition was added to a reaction vessel, and 10 ml of nitric acid was added to react at room temperature. After visual confirmation that the reaction proceeded sufficiently, the lid of the reaction vessel was covered with 100 The reaction was continued until the sample was completely dissolved by heating to &lt; RTI ID = 0.0 &gt;

Next, after the reaction vessel was cooled to room temperature, 2 ml of 60% perchloric acid solution was added thereto, and heated to 150 ° C., when the solution in the reaction vessel began to turn brown, after cooling, 1 ml of nitric acid was added.

When the solution in the reaction container turned pale yellow, it was concentrated, dissolved in 1% hydrochloric acid, filtered through a filter paper, and the extracted sample was quantified using a 100 ml volumetric flask and used as an analytical sample.

The heavy metal content was measured for iron, zinc, copper, cadmium, and lead, and was measured using an inductively coupled plasma atomic emission spectrometer (ICP-AES) (Spectroflame EOP, manufactured by Spectro Analysis Instruments, USA). To perform quantitative analysis and the results are shown in Table 2 below.

Heavy metal content measurement Item Fe Zn Cu CD Pb Example 1 562 75 16 0.7 8 Example 2 558 76 15 0.7 9 Example 3 484 64 13 ND ^{Note 1)} 5 Example 4 461 60 11 N.D. 5 Comparative Example 1 669 86 19 0.9 10 Comparative Example 2 503 71 15 0.7 7

(Unit: ㎍ / g, based on dry weight)

Note 1) ND = Not Detected

As a result of analysis, heavy metal content of iron (Fe), zinc (Zn), copper (Cu), cadmium (Cd), and lead (Pb) in Examples 3, 4 and Comparative Example 2 to which juice was added was measured. It is believed that radish juice has the effect of removing or purifying heavy metals.

As described above, since the composition containing the persimmon seaweed according to the present invention is manufactured through a simple process without undergoing a high temperature heating process, there is an advantage of minimizing the destruction of nutrients and antioxidant components contained in the persimmon seaweed. , The kelp supplements the taste of sea bream seaweed, so the palatability of the composition is improved.

In addition, by adding the juice, it is possible to remove the odor and odor remaining in the composition, and to enhance the digestion promoting effect, and to eliminate the odor and odor removal effect by powder-free powder.

Claims (6)

Collecting seaweed seaweed and kelp and then washing it;
Drying the washed seaweed and seaweed;
Grinding the dried perilla and seaweed into 150 to 250 mesh;
Mixing 130 to 170 parts by weight of kelp powder to 100 parts by weight of the ground poached seaweed powder;
Compressing the roots of radish to extract radish;
Extracting the radish and drying the remaining radish at 45˜55 ° C. and then grinding finely to prepare a radish powder;
Adding the radish powder to the radish; And
The mixture of the mixture of the seaweed seaweed powder and kelp powder is immersed in the radish juice added with the radish powder, aged for 10-15 hours at 25 ~ 35 ℃ then filtered and dried for 10-20 hours at 35 ~ 45 ℃ A method for producing a composition containing a hole seaweed. The method according to claim 1,
The drying is a cold air drying using air at 20 ~ 25 ℃, characterized in that the composition containing a hole seaweed. The method according to claim 1,
The dried seaweed seaweed and kelp of the drying step is a solvent-extracted extract, characterized in that the composition containing the seaweed seaweed. delete delete A composition containing perilla seaweed prepared by the method according to any one of claims 1 to 3.