KR101253342B1 - Composition Vitamin With Dry Laver - Google Patents

Abstract

Seaweed, processed from clean seaweed, is a long-lived food recognized by the world. Seaweed is a dried seaweed produced by processing seaweed, which is a seaweed, and developed a popular world flavor that is popular with people worldwide without using cooking oil and salt. It is a multipurpose dry laver that creates new demand by function, and its composition is aimed at improving international competitiveness. The raw material of the composition is dry laver, vitamin, powdered soybean, powdered yacon, citric acid or capsite, powdered milk, stevioside, A new flavor dry laver composition containing vitamins containing mucus, iodine and ethanol.
In addition, the method of manufacturing a new flavor dry seaweed composition containing vitamins comprises the steps of (1) selecting and selecting a good raw material that meets the purpose, (2) producing an ethanol mucosa mixture and estimating the blending ratio of the composition. Step, (3) washing, roasting and grinding to produce powdered beans. (4) producing a mucus saline solution, (5) producing a mucus saline mixture, (6) producing a aged ethanol mucus saline mixture, (7) producing a mature laver ethanol mucus saline mixture, (8 A method of preparing a new flavored dry laver composition containing vitamins, characterized in that the step of producing a cut seaweed ethanol slime mixture, (9) producing a packaged seaweed ethanol slime mixture.

Description

Dry flavor composition of new flavor containing vitamins and its manufacturing method {Composition Vitamin With Dry Laver}

The present invention is a new field of dried seaweed composition containing vitamins and its manufacturing method to develop the flavor required for the globalization of our seaweed in the field of vitamins and citric acid and milk and iodine most favored and used by the world people It is a snack to create a dry world of popular world flavor suitable for five oceans and six major liquors and carry it as a companion of meals at the table.It is to create a new composition that creates new demands for wine snacks and various new uses as nutrition snacks for mothers. It absorbs salts of sea water and contains vitamins formed by the technology of extracting and producing mucosa salts of fucoidan in seaweeds, which are self-regulated seaweeds, and the technology of applying and adhering additives to dry seaweed using the sticky nature of the extracted mucus salts. It is five seas with dry seaweed composition of new flavor to The six major liquors were formulated with highly accessible flavors and functions.The independent technical fields of each stage were: (1) technical field of selecting and selecting good raw materials according to the purpose, and (2) producing ethanol mucosa mixture. Technical field of the step of calculating the blending ratio of the composition, (3) washing, roasting and grinding to produce powdered beans. (4) technical field of producing mucus salt, (5) technical field of producing mucus salt mixture, (6) technical field of producing mature ethanol mucus salt mixture, (7) mature golden ethanol mucus Containing the vitamins characterized by the technical field of the step of producing the salt mixture, (8) the technical field of the step of producing the cut seaweed ethanol mucus salt mixture, and (9) the technical field of the step of producing the packaged seaweed ethanol mucus salt mixture. It is a method for producing a new flavor of dried seaweed composition.

The present invention first suggests that it is different from the technology of producing dried laver by processing the laver by adding new additives to the dried laver that has produced dried laver by improving the flavor and function to form a new composition. , The same person as the world seaweed composition (10-2007-0124065) and the seasoning seaweed composition (10-2009-00056727) containing sweet salt and vita green tea seasoning oil Manufacturing method of new flavor dry seaweed composition containing yacon and collagen filed on the day, and many other patent applications and registered technologies as background art of new flavor dry seaweed composition containing vitamin and its manufacturing method do.

The present invention is a method of producing a new flavor dry seaweed composition containing vitamins, long life is the greatest desire among humans, human beings are trying to achieve long life and well-being and to spend a lifetime and more comfortable It is the ecological nature of human beings who try to live smartly.

The present invention is a composition that enhances access by habits focusing on the genetic subconsciousness common to human nature. In the East and West, there is a common habit for food to be eaten by everyone. Eating incense, eating with taste, feeling the value with your head, and feeling it with your heart have the same habits.

By this genetic potential habit, a person first takes food with his nose for new foods and checks the smell, and if there is a familiar smell, he relieves anxiety caused by defensive rejection. The decision to evaluate or refrain from eating is rejected by the fivefold, so developing a fragrance familiar to the cultural eating habits of the genetic subconscious is the first measure of the expansion and success of new foods.

The present invention promotes globalization of seaweed by using genetic potential habits by human nature, and seaweed, which is a longevity food, attracts attention from all over the world, but the flavor of seaweed unique to seaweed has been expanded. It is a problem that is pointed out as an obstacle to the development of our fishery industry as a factor that hinders.

The present invention is to solve the technology to form a composition of a new dry seaweed that can be loved quickly and accessible to everyone in the five oceans and six major seaweed.

The present invention is a method of producing a new flavor dry seaweed composition containing vitamins to the people of the unknown developed country that do not know the value of the seaweed (海苔) familiar vitamins and citric acid and milk powder and special functions and flavors that they usually use a lot It is a task to increase the accessibility by grafting iodine with dry laver, and to make foods with longevity, essential nutritional corrosion and the function of snacks and new mother's food. The task of solving the technology to develop the flavor required for globalization, and the task of solving the technology to create the dry steaming of the popular world flavor that is suitable for all of the five major oceans with the sour and sweet flavor that the world prefers and uses most. In the seaweed ear to protect the spores To solve the technology of extracting and producing sticky mucus salt and fucoidan, and to solve the technology of applying and adhering additives to dry laver using the adhesive properties of the extracted mucus salt and fucoidan, 5 oceans The task is to solve the technology of selecting and selecting new flavor additives that are highly accessible to the major liquors and remote areas, and the task of solving the independent technology at each stage. (1) The process of selecting and selecting good raw materials that meet the purpose. Technical problem, (2) Technical problem of producing the ethanol slime mixture and calculating the compounding ratio of the composition, (3) Technical problem of washing and roasting to produce powdered soybean. (4) technical problem of producing mucus salt, (5) technical problem of producing mucus salt mixture, (6) technical problem of producing ethanol mucus salt mixture, (7) mature ethanol mucus The technical problem of the step of producing a salt mixture, (8) the technical problem of the step of producing a cut seaweed ethanol slime mixture, (9) the technical problem of a step of producing a packed seaweed ethanol slime mixture containing vitamins It is a method for producing a new flavor of dried seaweed composition.

The present invention comprises a technical step clearly and concise step by step to solve the above problem to form a new flavor dry seaweed composition containing vitamins and to maintain the independent technology by setting the purpose and method for each process by process The solution to the problem is presented step by step in the sequence of steps below.

In the first process, selecting and selecting good raw materials that meet the purpose,

Dry seaweed, a long-lived food that is rich in dietary fiber and contains taurine (about 30 to 36 mg in one dried laver) and methionine (140 mg% / 100 g), weighs 1.5 g of dried laver by 20 g. It is rich in Inulin, which has the function of screening full-length dry laver of ㎝ × 28㎝ and multiplying intestinal bifidus bacteria to reduce harmful bacteria and managing blood sugar.It is rich in oligosaccharides and alkaline dietary fiber. Selected yacons widely used by women in the US as a diet, dried powdered yacon crushed into 200 to 400 mesh, fresh seaweeds discarded at the time of harvesting seaweed for mucus salt production, and dried dried seaweed in the shade And soybeans, which are rich in minerals such as vegetable protein, vitamins, and bioactive substances containing isoflavones, are selected for 12 months from harvest. Selection of soybeans in the inside, promotion of brain and neural tissue development, cell activity, anti-toxic effect, immuno-stimulating effect, leukocyte function enhancement, milk selection that plays a very important role in calcium absorption, selection of dry milk powder, and the function of TC A Cycle Selected citric acid to increase immune sterilization power by promoting extraordinary components through blood clots due to its ability to maintain antibody ability and weak alkaline blood, inhibit lactic acid formation, and break down carbon dioxide into water. Select capsaicin that is effective in the prevention and treatment of obesity by screening citric acid or reducing body fat, and extracting capsaicin of 20% or more dry hand from dried red pepper, weight loss effect, anti-allergic effect and dementia (Alzheimer's) prevention effect Whitening effect with vasodilation function and whitening skin When citric acid meets, it selects vitamin C which increases function, selects powder with purity over 95%, selects stevioside with antioxidant function with natural sweetness, selects powder with purity over 30%, and all cells of human body are normally metabolized And promote the secretion of thyroxine hormones related to the function of the thyroid gland, which is essential for the maintenance of oil, select iodine with fresh seaweed flavor, select water-soluble iodine with a purity of 10% or less, disinfect and sterilize, protein coagulation and This step is to select ethanol, which has the function of decolorization and deodorization, and to select and select good raw materials suitable for the purpose of selecting alcohols with purity of 95% or more.

The second step is to calculate the mixture ratio of the production and composition of the ethanol mucilage salt mixture,

The blending ratio of the composition is 50 to 90% by weight of dried seaweed, 1 to 20% by weight of powdered yacon, 1 to 20% by weight of mucosa salt extracted from seaweed ears, and 1 to 10% by weight of powder selected from the first step. % And 1 to 10% by weight milk powder, 1 to 5% by weight citric acid or capsaicin, 1 to 3% by weight vitamin C, 0.5 to 2% by weight stevioside, 0.5 to 1% by weight iodine and 93 to 29% by weight ethanol Comprising the ethanol slime mixture containing 50 to 10% by weight of the ethanol slime mixture produced by the step and calculating the blending ratio of the composition.

The third step is washing, roasting and pulverizing to produce powdered beans.

Wash the beans of the first step with purified water to remove foreign substances to produce washed beans, put the washed beans into a power 2 horsepower 5 ~ 125rpm automatic roasting pan and roasted for 10 to 30 minutes at 120 ~ 18030 ℃ to produce roasted beans Cooling at room temperature and pulverizing with a 5 hp 250rpm soy flour grinder and automatically sorting the pulverized soybeans with a mesh of 200 to 400 mesh to produce a uniform particle powder soybeans, washing and roasting to produce a powder.

The fourth step is to produce a mucus salt,

The dry seaweed ear of the first step is quickly washed 1 to 3 times with purified water to remove sand and foreign substances to generate washed seaweed, and 50 to 95% by weight warm water purified water of 50 to 95% Stir into 1 to 4 hours of 2 hp 5 to 90rpm and stir for 1 to 4 hours to produce sticky mucus salts containing fucoidan. The seaweed ear separated from the filtration through the mesh of 100 to 100 mesh is dried to form a mucus salt extracted from the seaweed ear used as a raw material as an incidence.

The fifth process is to produce an ethanol mucilage salt mixture,

The same amount of yacon in the constituent ratio of the ethanol slime mixture of the first step is put into a powder mixer of 5 hp 250rpm power, and the powdered soybean of the third step is composed of the ethanol slime mixture of the second step. Add the same amount of powdered soybeans in the ratio and mix it firstly for 2 to 5 minutes to produce a primary mixture, and add the powdered milk of the first step to the powdered milk in the composition ratio of the ethanol slime mixture of the second step. Add the same amount of, add the same amount of vitamin C in the constituent ratio of the ethanol slime mixture of the second step and add the same amount of vitamin C in the second step for 2 to 5 minutes to form a secondary mixture to form a secondary mixture In addition to the same amount of citric acid or capsaicin in the constituent ratio of the citric acid or capsaicin of the first step in the ethanol mucilage salt mixture of the second step is added to steviocyte in the first step Add the same amount of stevioside in the constituent ratio of the ethanol mucotribe mixture of the second step, and mix it 3 times for 2 to 5 minutes to form a tertiary mixture, add to the tertiary mixture, and extract the mucus extract from the seaweed ear of the fourth step. In the ethanol mucosa mixture of the second step, add the same amount of the mucosa salt extracted from the seaweed ear, and mix 4 times for 2 to 5 minutes to form a fourth mixture, and add to the fourth mixture, the iodine and ethanol of the first step Step 2 to the same amount of iodine and ethanol in the constituent ratio of the ethanol slime mixture of the second step is mixed with 5 times for 5 to 10 minutes to produce an ethanol slime mixture having a slightly blue color to produce a fifth mixture.

The sixth process is to produce a mature ethanol mucilage salt mixture,

The ethanol slime mixture of step 5 is placed in a heating vessel with 10 inner 30 kg each and then aged at 30 to 50 ° C. for 2 to 10 hours, thereby producing a ripened ethanol slime mixture with uniform color and flavor by up and down flow every hour. .

The seventh step is to produce a mature seaweed ethanol mucilage salt mixture,

The selected dry laver of the first process is moved to a 5 horsepower automatic system, and the dry laver is put into the inlet of the automatic laver conveyor of 2 to 4 m in length. 1 to 4 kg / cm 2 to form a separate power 5 horsepower 250rpm by heating the ethanol slime mixture of the sixth step to 45 to 55 ℃ with one to two injection holes respectively above and below the transfer table of the dried laver automatic coating transmitter In the same amount of ethanol slime mixture of the second process at a distance of 20-100 cm by the pressure of A ethanol mucosa mixture was prepared on the first section of the mucosa mixture, followed by the transfer table of the automatic coating transmitter. Warm to 50-80 ℃ to evaporate primary ethanol to outlet, warm to 80-150 ℃ in second section, and evaporate and dry ethanol and water in the tissue of seaweed ethanol mucilage mixture through outlet to deodorize and decolorize. The total transfer time is 0.5 to 5 minutes, and drying by time rather than temperature is prevented from loss and ignition of components due to high heat in principle. Aged laver ethanol mucotrile salt which removes ethanol and water by 10 ~ 24 hours aging and drying by transporting to low temperature blast furnace which consists of 500 to 500 sheets at a low wind speed (1.6 ~ 3.3m / s) of 10 ~ 20 ℃ It is the step of preparing a mixture.

The eighth step is to produce a cut seaweed ethanol mucilage salt mixture,

The maturation of the seventh process from the transfer table of the automatic conveyor system (Coveyor System) is carried out by binding 1 to 100 sheets of ethanol mucosa salt mixture to the full length, and the total length combined is 7 cm × 5 cm or width depending on the application. 7 cm x 10 cm, or 7 cm x 15 cm or 7 cm x 20 cm, or 14 cm x 5 cm, or 14 cm x 10 cm or 14 cm x 15 cm, or 14 cm x 20 cm or 21 cm x 5 cm or 21 cm x 10 cm or 21 cm x 15 cm or 21 cm x 20 cm or 28 cm x 5 cm, or 28 Automatic cutting and sorting to a reasonable standard by cutting in error within ± 10% by cm × 10cm or 28cm × 15cm in width to ensure the liquidity of cost against price fluctuations. Shredded as a byproduct The step is to produce a cut seaweed ethanol mucosa mixture.

The ninth process is to produce a packaging laver ethanol mucilage salt mixture,

The cut seaweed ethanol mucosa mixture of the 8th process or the full length seaweed ethanol slime solution mixture of the 7th process from the conveyer of the conveyor system is automatically added to the aluminum foil or polyethylene film as a desiccant according to the use. The packaging is characterized by the packaging of 5 to 100 pieces in a vacuum packaging machine to produce a full-moisture-proof packaging seaweed ethanol mucosa salt mixture is a new composition with improved color and flavor to feel sweet and savory flavor powdered yacon flour beans (Iii) A new laver composition containing mucin salt (fucoidan) extracted from milk powder citric acid or Capsite vitamin C stevioside iodine seaweed, which adds the function of snacks, the erosion of pregnant and lactating mothers, and the ability to wrap meat for eating. Highly accessible to the culture and eating habits of the five oceans and six continents Is water a new method of producing dry steam composition of the flavor-containing vitamins.

The present invention is to prepare a new flavor of dried seaweed composition containing vitamins and to distinguish the functional characteristics of the raw materials used and the effects on nutrition and composition to human, a. The effect of the composition, b. As it provides an increase in function by compatibility with the functional properties of the raw materials used in the composition, We want to clarify the effect of.

The present invention is to prepare a new flavor of dried laver composition containing vitamins to prevent the oxidation of dry laver by applying a sticky substance of yacon mucus and milk powder and milk powder and mucosa salt to the dry laver to form a new film The effect is to have the technical value that is absolutely necessary for the globalization of seaweed, the industrial horn value is the effect of the present invention.

The present invention is a new flavored dry seaweed composition containing vitamins, using yacon as an additive for the first time to transfer asparagine, glutamine, proline, arginine, amide, and amino acids to seaweed to increase the sweet and light flavor to create new value for seaweed. The present invention is that the effect of creating a value by the new change of seaweed is an effect made by the technology of the present invention as an essential value in the globalization of our traditional seaweed.

The present invention is to create a new flavor of dried laver composition containing vitamins rich in dietary fiber and taurine (about 30 ~ 36mg in one dry kimchi), methionine (140mg% / 100g) and mucosa salt of fucoidan components The addition of animal protein and citric acid vitamin C to the longevity food containing it is effective in forming a dry laver for nutritional corrosion and new use of snacking mother and lactating mother as a new function of the new flavor.

The present invention is to create a new flavor of dried seaweed composition containing vitamins isoflavones and vitamin C, citric acid or capsaicin, a new composition containing mucus salts of yacon and fucoidan components, the effect of having a diet It is an effect made of the invention.

The present invention is a new flavor dry seaweed composition containing vitamins, using yacon as an additive to transfer the ingredients of Fructo-oligo and Inulin which are not in seaweed to seaweed for the first time to increase the activity of Bifidobacteria in the intestine to promote digestion and sweet It is a progressive effect of the present invention that changes the flavor to increase palatability and create new value by the corrosion of diabetic patients.

The present invention is to prepare a new flavor of dried seaweed composition containing vitamins citric acid cycle, taurine (about 30 ~ 36mg in one dried seaweed), methionine (140mg% / 100g) and fucoidan component of mucosa salt It is effective for hangover by the function of citric acid cycle and vitamin C, and it is effective for hangover, purifying acidic blood and converting it into strong antibody constitution, and it has the value of rapid fatigue recovery. The effect of creating a new value by Kim's progressive transformation to have a function is an effect made of the present invention.

The present invention is to prepare a new flavor of dried seaweed composition containing vitamins citric acid cycle, taurine (about 30 ~ 36mg in one dried seaweed) and methionine (140mg% / 100g) and the function of citric acid cycle, The effect of the composition having the function of changing the nature of meat by the function of vitamin C and the mucosa salt of the fucoidan component and promotes smooth digestion is an effect made of the present invention.

The present invention is to create a new flavor of dried laver composition containing vitamins, the composition of the first and the first composition of the sour and spicy dry laver by the combination of capsaicin, vitamin C, stevioside, powdered milk is to create a progressive new value to dry laver The effect of having a new function as a nutritional snack when drinking alcohol is an effect made of the present invention.

The present invention is to create a new flavor of dried laver composition containing vitamins capsaicin and vitamin C, stevioside, powdered milk mixed with sweet and sour spicy flavor is the composition of the first composition when the meat is piled up to eat clean flavor Having the effect of promoting digestion and the effect is an effect made of the present invention.

The present invention is to create a new flavor of dried laver composition containing vitamins to increase the intestinal bifidus in soy isoflavones and dietary fiber of soybeans to reduce harmful bacteria, rich in inulin (Inulin) The use of yacon, which is rich in oligosaccharides and alkaline dietary fiber, is widely used as a diet by young women in Japan and the United States as an additive, and the composition of the new dry seaweed, which is highly accessible to young women in Japan and the United States, is made of the present invention. All.

The present invention is to create a new flavor of dried seaweed composition containing vitamins isoflavone and citric acid of soybean, vitamin C, mucoid salt of milk powder fucoidan component, new dry seaweed composition containing yacon effect of skin care and whitening Is an effect made of the present invention.

The present invention is to prepare a new flavor of dried seaweed composition containing vitamins citric acid cycle, taurine (about 30 ~ 36mg in one dried seaweed) and methionine (140mg% / 100g) and the function of citric acid cycle, A new composition using additives that stimulates the secretion of corticosteroids by the function of vitamin C, relieves stress, breaks down carbon monoxide from alcohol and tobacco, and is released into the body by blood clotting and purification. An effect with the function of well-being is an effect made of the present invention.

The present invention is to create a new flavor dry seaweed composition containing vitamins and citric acid, the composition of the new dry seaweed having a function of blood sugar control by the increase of the function of capsaicin by Inulin (Inulin) is an effect made by the present invention .

The present invention is to provide a new flavor of dried seaweed composition containing vitamins as a composition having iodine functional properties as a source of iodine to continue the life of the remote areas of the global village on September 15 every year on the seaweed or seaweed day to set the seaweed The effect of creating a new demand by a new use as iodine laver to prevent radioactive penetration into Japan enjoying eating is an effect made by the present invention.

The present invention is to produce a new flavor of dried laver composition containing vitamins ① wine snacks and portable snack laver of the composition made by the present invention, ② maternal function and portable snack laver, ③ functional seaweed tasting containing iodine The survey of consumer's response consists of Table 1.

The sensory tasting is a sweet and savory dry seaweed composition containing collagen prepared by wrapping meat for a total of 40 people, including 16 male and female adults, two managing a pork belly, and two managing a maternity cook. 20 pieces were cut into 9 pieces and 20 pieces were put in a molding box, and 20 pieces of 48,000 pieces were sent to each person, and 200 pieces of the same size of dried laver on the market were paid. It is a synthesis of answers.

It can be confirmed that the change in flavor shown in the tasting sensory evaluation is a new and differentiated new composition from commercially available laver, and the effect of indicating the progress of the present invention by creating a change in the flavor by using a new use and a new function clearly. Suggesting.

Seaweed

A red algae belonging to the genus Seaweed Porphyra, embedded in a thin and sticky substance, the fronds have a variety of colors ranging from dark brown to reddish-pink, and sexual reproduction occurs at the edge. It grows in the upper intertidal zones of the southern and northern hemispheres and grows well in nitrogen-rich water, such as areas where sewage drains. It is harvested, dried and used for food, more than any other sea horse.

First-class use was laver, which the Indians ate instead of salt. Native Americans in Alaska, USA, ate laver very early. Native Americans don't like salting foods, so anthropologists say they get the salt they need from the body.

In the East, it is used as a major crop in the sea, used to smell the ingredients of porridge and food, and also as a seasoning for meat. In the British Isles, it is baked with bread and tastes like oysters.

In Korea, about 10 kinds of seaweed plants are known to grow, and the seaweed, also called Haitai (海 식품), refers to foods made by thinly drying them. It is considered that the seaweed farming started in Korea in the middle of Joseon Dynasty. In the 1600s, bamboo and oak branches were placed on the tidal flats, and the seaweed farming began to grow by sticking the seaweed to this branch.

In the 1800's, a swarm foot was developed, with the feet woven into the bamboo, one side anchored to the floor and the other floating in water. And in the 1920s, floating foot culture, which improved herd cultivation, began. This method regulates steaming so that it can receive sunlight only for a certain period of time every day. Pay attention to wind, salinity, etc.

① Sea water temperature: Spores start to grow when it falls below 15 ℃ as it enters winter, and grows best at 5 ~ 8 ℃, and stops growing when it falls below 4 ℃ or when it reaches 12 ~ 13 ℃ as spring comes. do. Therefore, when farming laver, it is best to harvest laver from December to January.

② Wind: Some wind helps to grow. When the wind creates waves, carbon dioxide in the air melts into the water and grows well because the nutrients in the water are evenly mixed. In addition, the waves wash away the wastes around the seaweed, and the small creatures attached to the seaweed fall off.

③ Salinity: The salinity of about 1.024 is suitable for aquaculture where fresh water flows in. In Korea, farming is carried out on the beaches of Jeollanam-do and Gyeongsangnam-do, of which Wando laver is widely known.

In winter, especially from mid-November to mid-December, seawater temperatures are prone to long-term temperatures around 15 ° C or rise and fall around 15 ° C. It disappears, causing white spots or punctures of a staphylococcal disease.

In Korea, seaweed is regarded as one of the three marine products along with squid and agar. Generally, seaweed, grown for 50 days, is moderately light, has a good color, and has a good aroma and taste. The dried seaweed that is removed from the feet is eaten as dried seaweed (乾 海苔). If dried seaweed is left in the air, it absorbs moisture in the air and loses its unique color and fragrance. Care must be taken to ensure storage.

Seaweed contains a lot of protein, and the amount of protein in five dried seaweeds is about the same as the amount in one egg. However, poor quality laver contains more carbohydrates than protein.

In addition, it contains a lot of vitamins, including essential amino acids, because it is well digested, is known as a very good nutrition food. On the other hand, it is also known to contain ingredients that release cholesterol, which is known to cause atherosclerosis and high blood pressure.

Seaweed 10g (5 sheets) can easily consume 39 mg of calcium, 1.2g of iron, 210mg of potassium, 510mg of zinc to prevent taste disorders, 1400U of vitamin A effect and minerals. It contains more than two times more calcium and iron, and about 2g of dried laver contains β-carotene twice as much as green pepper and vitamin A effect is 140 IU.

Seaweed 100g (50 sheets) has fiber content more than 30 times that of cabbage and 16 times of tangerine and contains iodine in seaweed, which prevents the formation of gochujang mold. The shelf life of dried laver at room temperature is usually 3 months, cold storage is managed for 6 months, and seasoned laver with oil at room temperature has an earlier rancidity.

Seaweed is a seaweed belonging to red algae, about 10-15cm in color, black and glossy, good fragrance, and it is good to change to blue green color when baked. Laver is one of the most abundant sources of vitamin B12 that plays an important role in the hematopoiesis of vegetable foods. One of the lavers, laver, contains a lot of iron. Laver is a very good food for anemia and growth.

Seaweed also contains a lot of protein, but good quality contains 30 to 35% of protein, and it is also rich in nutrients such as vitamins A, B1, B2, C, D, calcium, potassium, phosphorus and iron. . Seaweed is good for winter, but green vegetables are very important as a source of vitamins in the rare winter.

The laver must be preserved in a cool, light-blocked and dry place to maintain its taste.If the laver is left in the oil for a long time, the oil will dissipate and become lipid peroxide, so the packaging that blocks air and the cooking oil to prevent rancidity As seasoning laver can be poisoned, and seasoned laver can be eaten immediately without storing oil at room temperature, Io pointed out as a problem in globalization of laver.

According to a paper published in 1988, laver extracts showed a 50% reduction in the cholesterol content of the laver in mice that induced artificial hypercholesterolemia.

The seaweed contains 140mg% / 100g of methionine, which helps liver function and purifies and detoxifies it. It is a longevity food and has a detoxification function of nicotine toxic component of smokers. Korea's monopoly should invest in the laver industry to compensate for the social damage caused by tobacco.

Seaweed is a food that lowers blood cholesterol by directly helping the release of cholesterol, and is expected to act as an atherosclerosis preventer.

Rich in dietary fiber, cholesterol meets bile acids in the small intestine and is absorbed into the body. Dietary fiber acts to prevent the synthesis of cholesterol and bile acids. In other words, cholesterol that does not meet with bile acids is absorbed and accumulated in the body, as it is forced to be discharged outside the body.

Dietary fiber is a good nutrient that can prevent colon cancer by adsorbing and excreting carcinogens in the colon. The fiber content of 100g laver is 16 times more than cabbage and 30 times more than tangerine.

Kim Eun Lipid, which prevents myocardial infarction, contains 49.7% of EPA (anicosarentaenoic acid), which lowers cholesterol in blood clots and prevents the formation of blood clots in blood vessels, preventing bovine blood clots and myocardial infarction. It contains a large amount of iron necessary for the human body, and high quality protein is necessary to absorb iron, but Kim contains a large amount of iron, so it can easily absorb iron.

The human body contains 3g of iron. The seaweed contains a lot of human body lubricants and vitamins, and the seaweed has a lot of vitamin A to combine with protein to make rhodopsin. Rhodopsin has a component that senses the light of the eyes. It is easy to get night blindness because sensitivity to.

Seaweed is the most protein-rich food of seaweed. Lipids contained in seaweed have good digestibility but low content, and the highest content of carbohydrates tend to have high indigestible sugar ratio.

The vitamin B group in seaweed, especially B12 (brain management, dementia prevention function, and anti-anemia vitamin), is present at a high concentration similar to that in animal organs. It is expected to meet, and is also much higher than other edible seaweeds in the content of phospholipids (main components of cell membranes) and choline (neurotransmitters).

Laver has the ability to absorb fatty acids, so if fatty meats are wrapped in dried laver, meat fatty acids are absorbed to the back of dry laver, and when meat is cooked, the light scent of meat increases as a result of laver's absorption of fatty acids. To promote digestion, this can be seen in the Japanese dietary habits of eating fatty tuna with laver.

In addition, laver contains about three times more taurine than seaweed (contains about 30 to 36 mg per dried laver). Taurine promotes the absorption of lipids in the human body, lowers blood cholesterol, and beneficial HDL. Numerous physiological effects such as increased cholesterol, enhanced liver function, cardiac action, and lowered blood pressure are known to be similar to oysters, which have a very high content of seafood. Seaweed, seaweed, kelp, etc. The country that eats seaweed is said to be all of Korea, Japan and parts of China until the 21st century.

※ Taurine function,

Taurine, or 2-Aminoethanesulfonic acid, is a sulfur-containing amine that is present in cells and tissues of mammals, including humans. It is Austrian chemist Friedrich in 1827. First isolated from bovine bile by Tiedemann and Leopold Gmelin, it was named Taurine by Demarcay in 1838.

Taurine is a β-amino acid with an amino group attached to β-carbon in its molecular structure.Sulfonic acid group with a lower pK value is substituted for α-carbon instead of a carboxyl group, so it is easily ionized at a lower pH than other amino acids. There is a nature.

It is not used for protein synthesis and is abundantly present in the form of free amino acids in most animal tissues and biological fluids, and is rarely or very small in food tissues. In particular, it is present in high concentrations in organs such as the brain, heart, liver, and kidneys of the mammal, skeletal muscle, blood cells, etc., and is present in a very high concentration in the intracellular fluid as compared to the extracellular fluid.

Taurine Characteristics

Taurine is a sulfur-containing amino acid, and until 20-30 years ago, it has been known to have no physiological activity other than its large amount present in bile acids (biliary bile). However, there are various biological functions such as brain development, photoreceptor activity of the retina, contraction of heart muscle, osmotic pressure control, reproductive function, growth development, immune system maintenance and antioxidant activity. As it is newly reported to the academic community, its importance is being reexamined. In particular, with the recent focus on the prevention and treatment of adult diseases and chronic diseases, it is an active research subject.

In particular, taurine, which is present in high concentrations in organs such as brain, heart muscle, liver, and kidney, skeletal muscle, and blood cells, is an amino acid, and unlike other amino acids, taurine is a free amino acid that is used alone in the body and is not used for protein synthesis. Exists. Taurine is present in large quantities in seafood (especially shellfish), but not in plant foods. In particular, breast milk contains large amounts of taurine, whereas milk contains very little taurine.

Why taurine is necessary for pregnant or lactating women

Taurine is transmitted from the mother to the fetus via the placenta, and the concentration of taurine in the fetal body is much higher than in normal adults. Therefore, gestational deficiency of taurine during pregnancy may not only inhibit the normal development of major organs, including the brain and retina of the fetus, but also increase the probability of miscarriage or stillbirth. To eat a lot of taurine delivered to the baby through lactation should be better growth and development of the brain is better.

Cholesterol Lowering Function of Taurine

Animal studies have shown that dietary supplementation of taurine results in lower cholesterol and triglyceride levels in the blood and liver of rats. In particular, taurine is considered to play an important role in preventing adult diseases because it acts to prevent cholesterol from depositing on blood vessel walls.

Removal of Toxins in Cells

Taurine is present in very high concentrations in cells and tissues that are susceptible to oxides such as retinas and neutrophils. The retina is a place where various oxides are easily generated by light and enzymes, and neutrophils are places where oxides are produced by enzymes during phagocytosis.

To protect the cells from these oxides, the living body needs a low molecular substance that processes the oxide, which is what taurine does. Recently, oxides of oxygen or nitrogen, which are pollutants, have become a problem because they cause damage to the lungs.

In particular, ozone and nitrite gas are powerful oxidants, and when inhaled along the airways, destroys epidermal cells of the airways and lungs and destroys endothelial cells of capillaries in tissues, causing bronchial edema and hypertrophy.

The prevention of pulmonary damage caused by taurine pollutants was also confirmed in animal experiments treated with ozone, an oxygen oxide. The taurine removes them before the free radicals react with the cell membrane, which is why they are protective.

Taurine and Health

Colostrum in all animals contains high amounts of taurine and is present in almost all tissues in mammals. It is concentrated in tissues and cells rather than body fluids, and is present in high concentrations in the heart, skeletal muscle, brain, and genitals, which are directly related to lifespan. It is suggested that taurine plays an important role in maintaining the physiological function of the living body.

Taurine remains constant at all times in a healthy state, and changes in body dynamics are caused by any stimulus or disorder. For example, under stress, bacterial infections, surgery, trauma, radiation, or excessive alcohol intake, urinary excretion of taurine increases rapidly from two to four times normal. Eventually, the body content of taurine is reduced and the physiological equilibrium controlled by taurine is broken, leading to various diseases.

Alcohol detoxification action

Taurine prevents alcoholism, prevents acetaldehyde syndrome produced in the body by alcohol, and is effective in treating alcohol withdrawal symptoms.

Fat metabolism promoting action in adipose tissue

Taurine intake during exercise leads to an increase in free fatty acids in the blood that promotes fat metabolism rather than sugar metabolism in the supply of energy sources. When exercising, the release of fatty acids is directly involved in the sympathetic nervous system and Catecholamine promotes the breakdown of fatty tissue. It is reported that taurine is involved in the lipolytic process of catecholamine to promote fat metabolism.

  Taurine protects brain cells

Taurine is the most abundant amino acid in the vertebrate brain. In the brain, taurine has neuromodulatory activity, osmotic pressure regulating activity, and anticonvulsant activity. These taurine releases out of nerve cells during continuous excitability of the nervous system, exhibits inhibitory neuromodulatory activity, inhibits excessive excitability, and protects against neuronal tissue disorders caused by excitatory factors in addition to neuroprotective and osmotic pressure regulating functions.

In addition, the cell membrane protective effect and the antioxidant effect is effective in the prevention of dementia by inhibiting the production of lipid peroxide membranes by oxygen free radicals (Free Radical), which causes neurodegenerative diseases.

※ Amine

The term refers to an organic compound in which a hydrogen atom of ammonia is replaced with a hydrocarbon group such as an alkyl group. It is divided into primary amine, secondary amine and tertiary amine according to the number of substituted hydrogen atoms, and is divided into aliphatic, aromatic, aliphatic and aromatic mixture, and organic and inorganic mixture according to the type of substituent. It can also be caused by the breakdown of proteins, which are generally alkaline and work with acids to form salts.

General ingredient of seaweed. 13% of moisture, protein, fat, sugar, fiber, ash, calcium, phosphorus, iron, vitamin A, vitamin B1, B2, vitamin C is very diverse. For example, one seaweed contains vitamin A in two eggs.

2-1. Mucinitis (seaweed and seaweed (Undaria pinnatifida))

Large annual algae belonging to the seaweed family (― 目 Laminariales) (― 科 Alariaceae). It grows only in Korea and Japan. It flourishes in the lower intertidal zone of Korea's entire coast, which is about 1 to 3m deep.

Conventionally, it has been naturally inhabited in temperate coastal regions of relatively low water temperature in Korea, Japan, and China, but has recently been found in the South Pacific, North Atlantic, Mediterranean, and Southern Australia, and has rapidly expanded its distribution.

Plants grow more than 1m and the differentiation of roots, stems and leaves is obvious. The root part splits like a tree branch and sticks firmly on the rock, where a flat stem comes out, and in the middle part, the stem becomes a central vein.

The leaves are split into long wings from the middle to both sides. Spore lobes are wrinkled on both sides between the lower part of the stem and the root part. The shape of the leaves differs depending on the growing area. Often the leaves are very shallow in the warm place and fewer wrinkles of the spore lobes, but deeper in the cold and more wrinkles on the spore lobes.

We call these seaweed ears near the spores formed by wrinkles shaped like human ears at the bottom of the stem, and the seaweed ears are rich in substances and minerals that protect spores. Although it is developed as a health food as a medicine, it is a part that has been troubled with waste in a farm where seaweed is harvested as a part that was discarded a few years ago.

The shape of the plant is oval or lanceolate, the body length is 1 ~ 1.5m, the width is about 50cm, and the central vein is developed, and the leaf is divided into idols and there is a lot of hair on the surface. There is a house, and with the naked eye small dots appear to be scattered. The central vein in the upper part of the leaf leads to the stem and is flat, and at the base, it forms a spore leaf called seaweed ear, which forms spores and secretes slimy mucus to protect the spores. Ingredient.

The stem is flat oval, and the root of its base is carbed, many times divided into complicated tangled shapes and attached to rocks. The growth point of the frond is in the part from the stem to the leaf, and thus the growth is carried out.

In the early semesters of the Tang Dynasty, it was reported that the Goryeo people had been eating seaweed for their mothers when they saw whales eating seaweed to heal their wounds. Edible.

Life of Seaweed

April to May: Creates a gamete called spore lobe (seaweed ear) at the bottom of stem. When the water temperature is over 14 ℃, the spore leaves release spores and spores are scattered out of the water. At the same time, the growing leaves are completely extinguished.

June-July: Spores float freely with the flagellum and germinate on the rocks. When germinated, they newly divide and become spouses by male and female, and from July to August, spouses dormant, which is the same as animal hibernation.

September: Sperm and ovum fertilized in mating spleen and fertilized egg cell division from October to November. Seaweed attached to a rock or stone is a young leaf (spore) of a single leaf as it grows up and grows.

October to April: Growth period. Young leaves grow, some larger than 3m, but self-faithful leaves are formed around April.

Nutritional ingredients of seaweed are shown in Table 2.

The calcium content is 720mg, which is equivalent to powdered milk. Calcium is responsible for skeletal, tooth formation, postpartum uterine contraction and hemostasis. Iodine is a thyroid hormone component that promotes heart, vascular activity, temperature and sweat control, and metabolism.

Strong Alkaline Foods: To neutralize the acidity of 140g of rice, 2.2g of seaweed is enough. It is most effective for neutralizing acidic foods such as meat, fish and eggs. Digestibility of seaweed: 64% protein, 60% fat, 92% sugar, 37% fibrin.

Special ingredients and functions.

Alginic acid: Stimulates the mucous membranes of the intestinal tract, preventing digestive action and constipation that enhance digestion. Exist 40 to 60% of dry matter, absorb cholesterol and heavy metals and pesticides.

The mucous salt is a sticky substance with a salty taste and has a synergistic effect on sweet and savory tastes and flavors and functional ingredients of coffee. It is a special ingredient that has the important function of increasing the transfer of fucoidan in the sticky mucus salt to the seaweed, which is a harmonious function of function and flavor. It is a new additive used for the first time in dried seaweed.

Spraying sticky substance of mucous salt on dry laver It forms a new film, so it prevents the deterioration by oxidation of dry laver. When the sticky substance of mucus salt is used on dry laver, the transparent laver can be found.

The immersion purified water temperature of seaweed ear used in the present invention is obtained through hundreds of experiments, and the temperature of 50 ± 5 ℃ utilizes nutrients for the production and filtration of sticky mucus salts and by-products generated by separation of seaweed ear and mucus salts. When dried seaweed ears separated to the right temperature to create new value to be used as raw materials of fried incidence, new physical properties with suitable salinity and moderate hard elasticity are created and enjoyed by all ages. Since the production of seaweed ears into a variety of snack foods that can be used to present a high value of the present invention, which is the basis of the present invention to form a new value that increases the productivity of the present invention.

2-2. Fucoidan.

The sea that says life is home is full of nutrients, and seaweeds such as kelp and seaweed, which eat this, are rich in marine minerals, and Fucoidan is the center of life to provide healthy life. Sarah D. Klein (Giraffe) of the University extracted the polysaccharides named fucoidin from the seaweed for the first time and was the new material officially named Fucoidan in accordance with international naming conventions. .

Fucoidan is a source of self-sustainment that forms a protective film on its own when seaweeds are washed and hit by waves in the sea.The protective film component is sulfuric acid, and the higher the sulfuric acid group, the better the effect of fucoidan and 25-30% sulfuric acid group in domestic seaweed. It's about, and the sticky ingredient when the seaweed is placed in the water is the sulfuric acid group, which is fucoidan.

Fucoidan is an antioxidant polysaccharide (U-focus) based on antioxidants and has a structure in which sugars such as galactose, mannose, and gyros, sulfates, and uronic acid are combined. The biggest difference from alginic acid and other polysaccharides contained in it contains a large amount of sulfuric acid groups, and unlike such polysaccharides, it shows strong physiological activity and anticancer effect.

Fucoidan is working on the research of many universities and hospitals in the world to confirm the effects and to utilize them. The number of papers published in international journals by 2009 is over 800 based on the US FDA's official medical database, and more than 100 new research results are published each year. Losing facts sound new functions that are good for our bodies, our ancestors have eaten seaweed and kelp as natural health foods, and after dissolution, the culture of eating seaweed cannot admire ancestral wisdom.

The amino acids contained in fucoidan are made up of proteins, and amino acids are composed of several amino acids, including neurotransmitters, hormones, and blood that make up the human body.

Table 2 (mg / 100g) of amino acid types and contents in fucoidan

Fucoidan's efficacy is that it contains more sulfuric acid than other polysaccharides. This sulfuric acid group is a function of conserving moisture and producing a slimy ingredient, and has a function of healing and recovering wounds with a substance having sulfur (S).

Sulfuric acid groups are also present in our stomachs and have a sticky composition of the gastric mucosa. For this reason, fucoidan, which contains a lot of sulfate groups, has characteristics that are familiar with our human mucosa. In modern times, gastrointestinal diseases are rapidly increasing due to westernization and stress of diet, and fucoidan is known to be most effective against diseases such as gastric ulcer, gastritis and gastric cancer.

When fucoidan enters the stomach, it adheres to the gastric mucosa and coats every corner to protect the stomach.Fucoidan penetrates the mucosal surface and stimulates the gastric mucosa to act on the inflamed area. Has been found to cure ulcers and is one of the causes of peptic ulcers, such as gastric ulcer and duodenal ulcer, called Helicobacter Pylori, the first Helicobacter bacterium announced in 1990 at the World Gastrointestinal Diseases Conference.

Today, chronic atrophic gastritis and gastric cancer are caused by living with a lifelong infection unless they are strongly removed. Helicobacter infections are very common, and 20% of people in their teens and 80% in their 40s. It is announced by the health institution.

Eventually, after the age of 40, up to 8 out of 10 people were infected with Helicobacter spp. And had a potential cause of gastritis and gastric cancer. Once inside the stomach, sulfuric acid groups in fucoidan were found to absorb and import Helicobacter bacteria.

In addition, fucoidan acts to remove Helicobacter bacteria absorbed by sulfuric acid groups in the fucoidan from the intestine and eventually remove the Helicobacter bacteria, and the stomach of the modern man is deteriorated due to westernization and stress of the diet. (胃) The majority of the weight, bloating, postprandial pain, etc. were found to be caused by the stomach does not move enough.

When ingested fucoidan, the sulfuric acid groups contained in fucoidan stimulate the gastric mucosa to actively move the stomach, and the fucoidan is massaged in the stomach as if it is massaged by hand. Its weakness is the ability to strengthen the stomach and intestines.

Fucoidan has excellent effects on gastric mucosa protection, gastric ulcer repair, elimination of Helicobacter spp., And back gastric motor function. Fucoidan lowers blood cholesterol levels by helping to excrete cholesterol. It can prevent vascular disease and prevent obesity leading to adult disease.

In addition, studies in Japan and the United States have shown that fucoidan has anticoagulant action, antitumor action, gastric ulcer stimulation effect, antibacterial action, blood pressure suppression action, hepatocellular growth factor (HGF) production induction, blood sugar elevation suppression action, antiallergic action, It was confirmed that there was an antiviral action.

In particular, it has been reported to be 70 ~ 80% effective in the treatment of cancers of the digestive system, and also has an excellent effect in the healing of most cancers. F-fucoidan has been reported to induce suicide of lymphoma cell lines and rabbits can inhibit aberrant proliferation.

Dr. Fujii, Japan, added fucoidan powder to congenital acute lymphocytic leukemia cells (MOLT 4) to see if it was effective against cancer cells.

Next was an animal experiment using mice. Twenty days later, the rats implanted with cancer cells (sargoma 180 tumor cells) in the lymph were fed with fucoidan and fed only normal food. Compared to those who received fucoidan in half. In addition, by examining the cells of the white blood cells in the spleen, NK cell activity was found to be about twice as much NK cell activity in the mice fed Fucoidan.

It was found that Fucoidan has the effect of guiding cancer cells to apoptosis (the mechanism of self-destructive natural death). It is revealed clearly in the research of Professor Tennomura, and professor of cancer specialty of the same university, and attracts attention, and it is the most active research in the world.

Because of this, apoptosis disappears silently without irritating the surrounding tissues or causing any side effects. Each of these apododos is defined by a program of genes stored in the cell's DNA. Apoptosis was confirmed to be induced by contact with viruses, drugs such as 代謝 拮抗 藥, and killer T cells.

Apoptosis begins in many cases, such as when the body does not need more cells or its presence threatens the health of the organism as a whole. Apoptosis is not only necessary to maintain the routine of mature individuals, but is also essential to the development of the prenatal period. If apoptosis occurs at an inappropriate time, or if necessary apoptosis is suppressed, various diseases such as cancer may occur.

20-year-old embryonicians are familiar with the process of apoptosis, and they observed that during development, many cells were sacrificed for the final form of the organism, and it was not until 1972 that John FR Kerr, Andrew W. Waila, A. Curry et al. Recognized the wider importance of this mechanism. They named this mechanism apoptosis, which means to fall in Greek, describing the natural death of cells in time as if the leaves were falling in autumn. Apoptosis is clearly distinguished from necrosis, in which cells injure and die.

Apoptosis is a normal physiological process that balances cell proliferation and is genetically designed to initiate action by stimuli transmitted in and out of the cell. Signal transduction activates genes that control cellular suicide mechanism pathways, which encode cellular structural proteins and proteins that destroy genetic material.

Cells that cause apoptosis morphologically collapse and break away from other cells, appearing as bubbles on the cell surface, and condensation of stained yarn (chromosome DNA and nucleoprotein) in the nucleus. The cells are then broken down by other cells, or broken into small pieces, surrounded by other phagocytic cells. Virtually all tissue cells in vivo can cause apoptosis for the benefit of the whole body. For example, cells in the uterine wall cause apoptosis in the menstrual cycle each month.

3. Stevioside.

Stevioside is a component of Stevia, a perennial herb of the Asteraceae, which is 200 ~ 300 times sweeter than sugar and maintains sweetness under strong heat.It is native to Paraguay. In Paraguay, stevia is called kaah and is used as a sweetener for tea, coffee and tea.

Stevia is grown not only in South America such as Paraguay and Brazil, but also in China, Thailand and Taiwan. Although it was once grown in Korea, it is vulnerable to drought and rainy season, and now stevia leaves, a raw material for stevioside production, are mainly imported from China.

Dried stevia leaves contain 3 to 8% stevia and resemble sugar. Stevia dry leaf or unrefined extract already has strong odor and low commercial value, so stevia leaf is extracted and purified with hot water, ethanol, methanol, etc. to make high purity products. However, the net product is expensive due to the refining process.

Stevioside can be used to prevent and treat obesity, to prevent tooth decay, and to sweeten diabetic patients. When used in food processing, steviosides can prevent decay and inhibit the growth of microorganisms.

When making ice cream or ice cream, add 12 to 13% of sugar, which can be replaced with stevioside, which not only reduces calories but also improves refreshment. It can be used instead of expensive sorbitol or artificial sweetener saccharin in fish paste, fish sausage, seasoned fish, and can be used for soft drinks, coffee or tea.

In addition, soy sauce or the like can increase the delicious taste. In addition, steviosides do not have the browning reaction that sugars cause with amino acids and are suitable for processing soy sauce such as soy.

Stevioside seems to be a highly stable natural sweetener that has not been exposed to side effects, unlike artificial sweeteners that have a sweet taste but have side effects.

Indigenous peoples of South America dried stevia leaves for hundreds of years and used them to powder, but there was no doubt about their stability, and the results of chronic toxicity tests in Japan reported no stability problems.

Therefore, stevioside, a natural sweetener, will be used more in place of artificial sweetener and sugar. Compared to the sweet flavor, 1g of calories is very low, 4 calories.

One of the characteristics of stevioside is that it has a strong lasting sweetness.If you put stevioside in your car and drink it in the evening when you drink it in the morning, you will feel sweet when you drink it again, and the sweetness delivered to your partner as a kiss will confirm your functional characteristics as a love potion. When used for washing of the seaweed, the ability to improve the bitter taste of the seaweed was confirmed, and the sugar did not achieve the expected effect.

Stevioside's sweetness is rich in sugars, including sugar, and has a strong physiological taste like salty taste. The other flavors have a limited breadth of concentration, but only sweetness feels delicious regardless of the concentration.

Sweet taste has an inhibitory effect on sour taste, bitter taste. When sweetness is added to these flavors, the taste becomes soft. In addition, sweetness has the effect of eliminating strong irritating taste such as alcohol, taste that gives an unpleasant taste to taste, odor (odor), and the like.

The use of sweetness in internal organs, scented fish, meat, processed foods using miscellaneous ingredients is the application of this action. The sweet taste of stevioside in the dried laver of the present invention as a sweet substance is used as an additive to improve the flavor of laver for the globalization of laver to give pleasure to all ages.

4. Citric acid

Citric acid is contained as a free acid in fruit seeds and juices, and is common in lemon and immature plum citrus fruits. In 1953, Dr. Hans Klebbs of England was awarded the Nobel Prize in Physics for the citric acid cycle theory that citric acid prevents the accumulation of human lactic acid, preventing fatigue and aging.

Citric acid inhibits excessive production of lactic acid in the process of turning food into energy into the energy (TCA Cycle), breaks down carbon dioxide into water, excretes it outside the body, and recovers fatigue early. Increase the body's absorption rate of calcium.

Citric acid promotes the metabolism that pushes old things out of the cell and accepts new ones, keeps the osmotic pressure of fluids constant, balances acid and alkali, and has alkaline blood with increased antibody capacity.

Citric acid in the plum is directly involved in energy metabolism, which causes fatigue and vitality. In addition, citric acid is synergistic with vitamin C so that iron can be absorbed well by combining with iron, citric acid is an organic acid that can be most obtained from citrus fruits as a metabolite of animals and plants existing in nature.

It is widely used in food, medicine, and industry as acidic agent, PH regulator, antioxidant, detergent, astringent, etc., which has a refreshing sour taste, and especially in beverages.

Citric acid was first isolated as a crystal from lemon juice in 1784 and then synthesized in glycerol. Currently, starch, molasses, and crude sugar are fermented by mold or yeast.

Citric acid is classified into hydrous citric acid (Monohydrate) and anhydrous citric acid (Anhydrous) according to the presence of water molecules, and in the form of salts such as sodium citrate, calcium citrate, potassium citrate and citric acid esters such as citric acid triether and acetyl citrate Is also used.

Citric acid is a safe food additive defined by the FDA as Generally Recognized As Safe (GRAS) and is widely used with its salts and esters.

Citric acid has been studied in depth by the US FDA, FAO, and WHO (Committee on Food and Agriculture Organization World Health Organization), and citric acid is extremely low in toxicity and has no data to be harmful to health if consumed in moderation. Citric acid and citric acid are classified as GRAS (Generally Recognized As Safe).

In addition, the FAO and WHO Expert Committee's 10th report states that citric acid, calcium citrate, potassium citrate and sodium citrate are not toxic to the human body, which places no limit on daily intake.

※ Citric acid cycle

TCA stands for Tri Carboxyl Acid, which means citric acid and is also called the CCA cycle after the TCA cycle or the biochemist who discovered it.

The TCA cycle is a medical study of citric acid in fatigue recovery and anti-aging. In 1953, Dr. HANS KLEBS of the United Kingdom received the Nobel Prize in Medicine for the citric acid creep cycle theory that citric acid prevents the accumulation of lactic acid in the human body, preventing fatigue and aging.

Citric acid inhibits excessive production of lactic acid in the process of changing food into energy, and dissolves carbon dioxide into water and excretes it to the outside, thereby eliminating fatigue substances and increasing the absorption rate of calcium, which acts as a mental stabilizer. However, the citric acid cycle does not go smoothly, but unstable combustion causes lactic acid to accumulate in the blood, resulting in symptoms such as stiff shoulders, constipation pain, and back pain, which are the causes of aging diseases of cells.

Accumulation of lactic acid, the cause of fatigue, makes the blood acidic and easily fatigued. Citric acid breaks down lactic acid to eliminate fatigue and improves acidified human body with weak alkali to prevent adult diseases.

If oxygen is not sufficiently supplied from the cell, the vitality of the cell is weakened, as if the fire is turned off due to insufficient air. All adult diseases eventually lead to weakened cell vitality. Hepatitis weakens hepatitis, pancreatic cells weakens diabetes, vascular cells weakens stroke, heart disease, vascular diseases such as hypertension, tissue cells become extremely weak, and all chronic degenerative diseases are related to cell health. Therefore, the use of oxygen becomes very important for the prevention and treatment of adult diseases.

Oxygen in the air is absorbed into the blood through respiration and is carried along with the blood to the cells, the basic building blocks of the body. In order to lead a healthy life, we cannot achieve our purpose, ignoring the quality of life-depending blood. Clear blood facilitates the supply of fresh oxygen.

Citric acid promotes metabolism, pushing out the old and accepting new things in the cell, keeping the osmotic pressure of body fluids constant, and balancing acid and alkali, resulting in weakly alkaline blood with improved antibody capacity.

Good blood flow and clean blood to maintain a weak alkaline constitution and to promote the regeneration of cells intake of citric acid is essential to a healthy diet. Therefore, weak alkaline blood is calcium-containing blood that has good blood flow, and has an antibody constitution. Acidic blood is calcium-deficient blood, poor blood flow, and turbid blood. do. In this way, citric acid is not a medicine but a food aids the human body as follows.

1) When citric acid is ingested, it becomes the starting material of the creebs cycle, and the metabolism is smoothed, and the human body quickly releases the fatigue substance, clears blood, helps circulation, and also helps the full digestion and natural healing of food. give.

2) When lactic acid accumulates in the body, the cells age and promote adult diseases such as atherosclerosis, hypertension, liver disease, rheumatism and aging. However, if you inhibit the lactic acid with citric acid, the action of calcium ions to break down the lactic acid is very good for preventing adult diseases and aging.

3) It keeps the blood weakly alkaline, that is, it clears the blood, so it naturally activates metabolism, so all the functions of the body are activated normally. It is effective in recovering fatigue by decomposing fatigue substances such as lactic acid in the human body and maximizing natural healing power.

4) As a result of chronic kidney disease, symptoms of kidney deterioration, swelling, hypertension, electrolyte abnormalities, anemia, etc., are severe, and if uremia leads to uremia, the kidney function is maximized to prevent the accumulation of waste products and to improve immunity. Let's do it.

5) Relieves pain such as sciatica and low back pain, because it improves constitution with weak alkali, and improves blood circulation with clear blood, so that natural healing power works to the maximum.

6) Effective for hangovers and strengthens liver function. In addition, the acid blood to cleanse the strong constitution, antibody constitution to act.

Another rune. TCA cycle. Citric acid cycle theory is a theory that starts from the organic acid called citric acid, which is the main component of fruit in the human body, and various organic acids rotate in turn in the cell membrane to produce biochemical reactions to produce ATP and other substances, which are the living energy substances of our body. Therefore, if the organic acid cycle is not rotated smoothly, the fatigue condition overlaps and metabolism is not smooth, and the motion becomes dull and symptoms such as stiff shoulders and low back pain appear.

Starch, for example, undergoes various digestion steps to produce citric acid, which consumes some energy. Therefore, by eliminating the intermediate metabolic process and directly injecting citric acid, the energy consumed during digestion and metabolism is saved, resulting in less fatigue, and in terms of speed, energy can be obtained very early after taking citric acid. In fact, anyone can feel a quick recovery from eating citric acid-containing drinks.

In addition, citric acid has been shown to inhibit cholera, typhoid fever, influenza, paratyphoid, typhus, and dysentery, according to some studies. Therefore, it is good for the recovery of pathogenic food poisoning. Of course, the concentration of citric acid should be high, so a few drinks can not expect a refreshing effect.

Another rune. TCA cycle. Citric acid is contained in a large amount of lemon, plum, tangerine, etc. can be said to be a report of citric acid. Citric acid promotes the secretion of gastric juice and partin hormones, which not only draws taste, but also sterilizes bacteria attached to foods to eliminate indigestion and gastrointestinal diseases. In addition, the intestinal activity is smooth and cleans the barrier to eliminate constipation.

In citric acid, there is an angiotensin converting enzyme, which lowers blood pressure in relation to the contractile action of blood vessels. The enzyme's blood pressure-lowering effect is dramatically lowering all of its blood pressure.

If you continue to drink alcoholic fat is a lot of accumulation of fatty liver is swollen. Citric acid protects the liver by preventing the accumulation of harmful triglycerides in the liver and by breaking down toxins.

Citric acid stimulates the release of adrenal cortex hormones to relieve stress and decomposes carbon monoxide from alcohol and tobacco. Citric acid is excellent in blood clotting and disinfection, so it clears bad blood and discharges it to the outside of the body.

Because skin and blood circulation are closely related, it has an excellent effect on allergies and itching. The blemishes occur because lipid peroxide destroys the skin cell membrane.

Citric acid suppresses lipid peroxides and stimulates cell metabolism, releasing melanin pigments that cause blemishes. Pain in the lower back or shoulders is due to the accumulation of lactic acid in the muscles and fatigue. Vinegar and citric acid break down lactic acid to make the muscles soft, as well as to secrete pain-reducing subsignals that eliminate back pain and stiff shoulders.

Citric acid is in the acidic organic acid of fruit. Typical fruits are apple, tangerine, lemon, peach, plum, plum, apricot, kiwi, strawberry, grape, orange, guava, mango, cherry, cherry, grapefruit, pineapple, lime, etc.

4-4 Capsaicin

A type of alkaloid, a spicy flavor of red pepper. Used as a medicinal and fragrance. It is the most abundant in red pepper seeds and also in the skin. The chemical formula is C18H27NO3.

It is known that red pepper produces capsaicin in order to protect itself from other animals and plants, and to spread seeds to promote seed growth.

In the late 1940's, capsaicin was initially found to be a strong stimulus, but it worked analgesically over time. Since then, research has been actively conducted to develop new analgesics by synthesizing capsaicin derivatives.

The analgesic action of capsaicin has been shown to exert its effect by releasing and depleting P substances, known as pain transporters, in the nerve endings of the body. However, capsaicin itself is so toxic that it is difficult to apply it directly to the clinic.

Therefore, the study focuses on the synthesis of capsaicin derivatives that can compensate for this shortcoming.However, the capsaicin-based compounds synthesized so far have a problem that the analgesic effect lasts 7 to 9 days and is not only too long but also generally toxic. have.

Capsaicin prevents vitamins from oxidizing, so cooking reduces fewer nutrients. However, if left in the air for a long time, the capsaicin component evaporates slowly, reducing the effectiveness of the vitamin.

Capsaicin acts to break down fat in the body. However, eating too many hot peppers at once can cause spots on the skin and hurt the stomach, so refrain from people with gastrointestinal disorders.

At the end of 1999, the Korea Research Institute of Chemistry, in cooperation with the Dong-A Pharmaceutical Research Institute, overcame these shortcomings and succeeded in developing new substances with strong activity and few side effects. Named DA-5018, this substance is a capsaicin derivative and unlike other capsaicin-based compounds, it is expected to be applied to pain and diabetic neuralgia after shingles.

In addition, in a paper published in the July 1999 issue of the Journal of the Korean Nutrition Society, Capsaicin reduces body fat in addition to analgesic effects, which is effective in preventing and treating obesity.

The functional effect of capsaicin + green tea.

Capsaicin + green tea has the effect of promoting and maintaining satiety and reducing energy intake. The combination of capsaicin and green tea has been shown to promote and maintain satiety, suggesting that it can be effectively used for the treatment and management of obesity.

A joint research team from the Faculty of Food Science and Natural Sciences of the University of Copenhagen, Denmark, and the Department of Human Life Sciences of the University of Maastricht, The Netherlands, presented the possibility in a paper published in the latest issue of Clinical Nutrition.

The title of the paper was written by Professor Margritte Vesterterp-Planguega of the University of Maastricht, who was involved in the study of the effects of capsaicin, green tea and CH-19 sweet pepper on energy intake in people with a negative positive energy balance. Bioactive ingredients, such as capsaicin, green tea, and CH-19 Sweet Pepper, help reduce energy intake to prevent weight gain while maintaining satiety and impairing fasting. He seemed to be able to help.

In this regard, drugs and nutraceuticals for the treatment of obesity are divided into five types: promoting fat burning and heat generation, inhibiting protein metabolism, suppressing appetite and satiety, blocking fat absorption, and controlling emotions related to food intake. .

Meanwhile, Westerterf-Planguega's team recruited 27 adult subjects with an average age average BMI of 22.2 kg / m² and randomly sorted them into negative energy balance or A trial was conducted that consumed calories equivalent to positive energy balance for three weeks.

Here, the negative energy balance refers to the case where the calorie intake is suppressed below the normal level, whereas the positive energy balance means the way to consume the calories above the normal level.

During the trial, the team ran a 10-day test to determine the effects of capsaicin, green tea, CH-19 sweet pepper, capsaicin + green tea, or placebo on appetite, energy intake, weight, and heart rate.

As a result, there was a noticeable decrease in energy intake during the positive energy balance in the group that consumed capsaicin + green tea and CH-19 sweet pepper. In addition, the capsaicin + green tea intake group was noticed that the fasting feeling and satiety increased during the negative energy balance period.

If so, it is a strong suggestion that energy balance does not affect energy intake, but can significantly affect appetite.

Westerterp-Flanckinga said it was thought to be the result of much of the action of catechin and caffeine in green tea. In animal experiments with rats, it was suggested that epigallocatechin gallate (EGCG), a catechin, could reduce food intake.

In addition, capsaicin may be problematic for long-term use, so synergistic effects can be expected as with capsaicin when non-irritating CH-19 sweet pepper is used as a substitute.

5. Ethanol (酒精 Ethanol, CH3CH2OH)

Ethanol or ethyl alcohol is a colorless, flammable compound that is a type of alcohol, the main constituent of alcohol, can be mixed with water or ether, and when burned produces a clear, pale blue flame, water and carbon dioxide. Is made.

Vapors are explosive and can be used as fuel in some internal combustion engines. Ethanol is the basis of the alcoholic beverage industry, industrially involved in various processes, used as a solvent, disinfectant, fuel, etc., and used as a catalyst for deodorizing and decolorizing due to its strong property of evaporating and accompanying surrounding fragrances and pigments when evaporated. Ethanol has been used as a constituent of alcohol since ancient times. It was in the fifteenth century that we found that alcohol was the cause of alcohol.

It has a peculiar smell and taste and exists as a colorless liquid at room temperature. Melting point is -114.5 ° C, boiling point is 78.32 ° C. Soluble in water, other alcohols, ethers, ketones, chloroform, etc. In particular, gasoline can be completely mixed in anhydrous state, but in the presence of water, it is divided into two layers. Ethanol has a hydrogen bond.

Since industrial alcohol is not taxed, other substances such as methanol are mixed to prevent it from being converted to beverages. This is called denaturated alcohol.

Biological properties ethanol coagulates proteins, so they have disinfection and sterilization. The bactericidal power is highest at 70% and weak at less than 60% or at least 80%. When ethanol is eaten due to the suppression of the cerebral function is excited, then the effect of central nervous suppression appears. Drinking alcoholic beverages that contain ethanol too often leads to addiction and addiction.

Distillation of the mixture with water does not produce pure ethanol, and azeotrope of 96.0% ethanol and 4.0% water is distilled off. It is easy to burn, and when burned, it burns with no color. Flammable vapors may explode. Oxidation leads to acetaldehyde and acetic acid.

Because of the nature of coagulation protein has a bactericidal action. The sterilizing power is the same as 70% aqueous solution, and the disinfection and sterilizing power is little at 60% or less and 80% or more.The iodine tincture is made by adding 60 g of iodine and 40 g of potassium iodide to 100 ml of 70% ethyl alcohol. Used as a fungicide.

6. Vitamin C (Ascorbic acid)

Vitamin C acts as a potent biological reducing agent, synthesizing neurotransmitters such as collagen formation, dopamine, noepinephrine, tryptophan, carnitine and steroid synthesis, iron absorption, immune function, wound recovery and other folic acid, amino acids, nucleotides, cholesterol, glucose It is also involved in metabolism.

Vitamin C deficiency causes capillaries to rupture easily, causing bleeding from the skin, mucous membranes, internal organs, and muscles, weight loss, reduced immune function, delayed wound recovery, and hyperlipidemia anemia.

Sources of vitamin C are vegetables and fruits. Especially high foods include green peppers, pepper leaves, pimans, kale, cabbage, spinach, and vegetables such as kiwi, oranges, strawberries, and tomatoes.

The average is 155% of the recommended amount of vitamin C intake per person per day, but still 21.5% of the households consume less than 75% of the recommended amount. It is expected.

The recommended amount of vitamin C in Korean adults was set to 70 mg regardless of gender. 15mg is recommended for pregnant women and 90mg is recommended for lactating women. The recommended vitamin C dose for infants was 35 mg, 40 mg for 1-9 years old, 50 mg for 10-15 years old, and 70 mg for adults 16 to 19 years old or older.

As a specific function of vitamin C, vitamin is very important as the regulation of physiological metabolism in our body. Vitamins, in very small amounts, act as a catalyst for metabolism in the body and promote physiological functions by facilitating the chemical reaction of decomposition or synthesis.

This is important and necessary, but because it can not be made in the body can be said to be an organic compound that must be consumed in plants. Energy sources for forming and maintaining the human body include nutrients such as proteins, fats, and carbohydrates.

These are indispensable to the human body, and vitamins are responsible for promoting their metabolism in vivo and for their role as nutrients. Vitamin activity requires the three major nutrients of protein, fat, and carbohydrates to work smoothly in the body and form bones, blood, and muscles.

Vitamins are very small, but they act as lubricants that facilitate chemical reactions in vivo. Therefore, when this lubricant is reduced or disappeared, various obstacles occur.

How important vitamins are and how life is an essential nutrient has been slowly revealed by many studies. And as a lot of research has been conducted and elucidated, it is connected to the basic life phenomena of living organisms.

Since Hum, a Polish scientist, named it a vitamin in 1912, about 20 vitamins have been discovered. The unit representing vitamin (Vitamin) is expressed in mg and IU (International Unit).

Vitamin comes from two words: Vita, which means life, and Amine, an organic nutrient. A vibrant vitamin from its name is not only essential for optimal health, but also the best organic compound in the skin.

Recently, taking vitamin C and applying it in order to prevent aging and maintain youthful spread. This is because vitamin C prevents aging of human body by eliminating harmful oxygen which is the main cause of aging.

A typical function of vitamin C is to whiten the skin. In addition, it prevents the excessive production of melanin pigment to relieve the production of blemishes and freckles, and also excellent in the sun protection effect, and serves to keep the skin taut by eliminating wrinkles by making collagen.

Vitamin C can absorb up to 20 times more skin than it eats, according to a study in the Department of Preventive Medicine, University of Wisconsin.

That's why everyone may have been lying on their face with cucumbers or kiwis. Unfortunately, despite these efforts, the nutrients supplied by natural packs are so large that they are difficult to absorb effectively into the skin.

In particular, pure vitamin C is easily destroyed by air and heat, so it is hardly absorbed by natural packs. However, since vitamin C made of cosmetics is recognized as pure vitamin C when absorbed into the skin in the state of L-Ascorbic Acid, it can effectively activate unstable vitamin C in the skin stably.

Vitamin C absorption metabolism reaches the highest blood level after 30 minutes for intravenous injection, and after 4 hours it is excreted in vitro through urine and respiratory organs. Therefore, absorption at regular time intervals is important for the maintenance of blood levels. For example, if you take 6g of vitamin C per day, it is wise to take 1.5g in four portions rather than 3g in the morning and evening.

When taken orally, it is absorbed through the mucous membranes of the digestive system, including the mouth, stomach and small intestine. The higher the dose, the lower the absorption rate. For example, 80% is absorbed when 250 mg is administered, but only 50% may be absorbed when 2,000 mg is administered.

If oral vitamin C is administered orally, the amount of absorption varies from person to person. Some people do not absorb as much as 1,000 mg per day, but some individuals absorb more than 30,000 mg per day. This is called the intestinal resistance limit of vitamin C that each individual can absorb. The intestinal tolerance limit of vitamin C may be increased by continued use.

Natural ascorbic acid is mostly present in the form of Ascorbigen (ascorbin bound) in combination with Indole (a compound of colorless crystals, flavors and reagents that melt at low temperatures). That is, vitamin C of natural raw materials does not have a sour taste in a salt state.

When taken orally, vitamin C is esterified with minerals to increase absorption and reduce irritation to the digestive system. Esterized vitamin C absorbs quickly and does not irritate the gastrointestinal tract.

Therefore, even people who can not eat irritating foods because of ulcers can be taken. It is called Calcium ascorbate if it is esterified with calcium, Sodium ascorbate if it is esterified with sodium, and Magnesium ascorbate if it is esterified with magnesium.

Functionally, vitamin C is essential for the synthesis of collagen, an important component of blood vessels, muscles, ligaments and bones. Collagen refers to connective tissue as a linker of proteins in the body. All tissues such as skin, bones, ligaments, etc. can be strong when the connective tissue is complete. Scurvy is a state in which fibroblasts exist between cells, but without collagen fibers.

When vitamin C is administered, collagen is produced within a few hours. Therefore, vitamin C is closely related to the structure of teeth, bone formation, and normal maintenance of capillary walls. In a scurvy state all this balance is broken. Scurvy is a state in which bleeding occurs in areas where pressure is applied as collagen tissue between cells collapses. Bleeding is a phenomenon in which the pressure on the subcutaneous tissue drops, causing the capillary walls to weaken and destroy.

Therefore, lack of vitamin C causes bones to break, growth stops, and normal tissue replaces calcified cartilage with connective tissue. Anemia appears as a result of poor hematopoiesis. Vitamin C also affects the absorption of iron. The dentin structure of the teeth is changed, the gums are sponged and bleeding occurs.

It strengthens the connective tissue between cells, so that wounds and burns can be healed quickly, and the cells in the arterial vessel walls are healthy, so the heart rate is constant and the peripheral blood vessels are broken.

Vitamin C is also involved in the synthesis of a neurotransmitter called Norepinephrine (norepinephrine biochemical). Neurotransmitters are essential ingredients for the brain's function to control emotions. To turn fat into energy, fat must be transported from the tissue to the mitochondria and burned.

The fat is transferred to the mitochondria by a protein made up of tiny molecules called carnitine. Vitamin C is also necessary for the synthesis of carnitine.

Recent studies have shown that vitamin C is also involved when cholesterol is metabolized into bile acids. This metabolism may be related to the regulation of cholesterol in the blood and to gallstones and digestive power.

This vitamin is an antioxidant. The antioxidant action of vitamin C is to oxidize itself to reduce the other party. That is, vitamin C itself is oxidized while reducing substances such as iron and copper that are already oxidized.

This process removes the oxidized and unused, and protects the intestinal components such as iron and copper from oxidation. It is also involved in the regeneration of vitamin E, a fat-soluble vitamin.

Vitamin C is present in all living plant cells. Germinates from seeds and grows and accumulates in each part of the plant. It is also present in all animal tissues, but humans and some types of animals cannot be synthesized in the body and must be consumed as food.

About the deficiency (scurvy) In the 1700s, the British Navy knew that they could cure scurvy by eating foods high in vitamin C, such as oranges and lemons, but the separation of vitamin C was only possible in the early 1930s.

Scurvy symptoms are easy to bleed, redness, hair loss and teeth fall easily, joint pain and edema appear. These symptoms are the weakening of collagen-containing tissues such as blood vessels, connective tissue and bones.

An early symptom of vitamin C deficiency is a lack of carnitine, which carries fat, which results in decreased energy production due to lack of ability to burn fat, or fatigue due to lack of neurotransmitter (Norepinephrine). Scurvy is rare in civilized countries, but it is often caused by overeating in childhood.

About the Prevention of Disease The amount of vitamin C for healthy people to prevent scurvy is not high. However, much information about vitamin C is necessary for the prevention of chronic diseases.

Of the 12 results of vitamin C efficacy on cardiovascular disease, 7 was very positive. The result is that people who take large amounts of vitamin C have a lower risk of heart disease and stroke. The experiment lasted for at least three to twenty years, and the number of subjects ranged from 700 to 87,000.

100 mg / day is much more than 90 mg / day. However, this amount can not be measured by eating foods high in vitamin C. Currently, most of vitamin C in the market in Korea is 1,000mg per tablet. Careful attention is required to understand the experimental results.

Of the experiments that reported positive results, six experiments measured blood vitamin C levels. People with low levels of vitamin C in the blood continue to develop cardiovascular disease and stroke risk. Another study detected vitamin C in the blood of 2,000 Japanese living in rural areas.

One fourth of people with the highest levels of vitamin C in their blood have a 59 percent lower risk of cardiovascular disease and stroke than the lowest quarter of people. In addition, people who continue to eat vegetables for six to seven days a week had a 58% lower risk than those who consumed less than two days a week.

About Cancer Many studies have reported that eating fresh fruits and vegetables can help reduce the risk of cancer. Famous research institutes recommend eating fresh vegetables and fruits five times a day. Controlled researchers are also studying the importance of vitamin C in cancer prevention and report that excessive vitamin C intake reduces the incidence of oral, throat, vocal cords, esophagus, stomach, rectum and lung cancer.

The results of the control experiment showed that vitamin C intake did not affect up to 86 mg per day, but when the daily intake was about 110 mg, it was certainly effective. In another control experiment, 870 people were observed for 25 years or more. People above 83mg had 64% fewer lung cancers than people who ate 63mg or less a day.

Most control trials reported no association between breast cancer and vitamin C intake. Recently, two studies reported that vitamin C consumed by food had an inhibitory effect on breast cancer.

A study by a nursing association found that women who had pre-menopausal women with a family history of breast cancer had a 63% lower risk of developing breast cancer than women who consumed 205 mg of vitamin C a day than women who consumed 70 mg a day. In a Swedish study, obese women who took 110 mg of vitamin C a day had a 39 percent lower risk of breast cancer than those who took 31 mg.

Observable laboratory reports indicate that increased vitamin C intake can reduce the risk of stomach cancer by inhibiting the production of carcinogens in the stomach.

Vitamin C helps to eradicate bacteria (Hericobacter pylori) and, conversely, the bacteria not only increase the risk of gastric cancer, but also increase the secretion of gastric juice, which reduces vitamin C levels.

As Cataracts get older As cells and tissues age and become less functional, the lens of the eye becomes cloudy and progresses to cataracts. If you can prevent it, you should be spared.

Lowering vitamin C levels in the lens increases the risk of cataracts. Some studies have shown that increasing vitamin C intake increases blood vitamin C levels, thus reducing the risk of cataracts. At this time, the amount of vitamin C consumed is 300mg or more per day for several years.

About Lead Toxicity Lead often enters the body from gasoline or paint used as a vehicle fuel. Lead poisoning is especially dangerous for infants and pregnant women. This is because lead poisoning can cause symptoms such as lack of learning ability, abnormal behavior, and low IQ in growing children. In adults, toxic effects such as decreased renal function and elevated blood pressure appear.

According to the study, the blood lead levels of 747 elderly people who received vitamin C below 109 mg / day were higher than those who received vitamin C or higher. More extensively, another study of 19,578 people (4,214 from 6 to 16 years of age) reported that increasing the concentration of vitamin C in the blood significantly lowered the concentration of lead in the blood.

Regarding the treatment of a disease, the vitamin dose labeling often uses the Recommended Dietary Allowances (RDA). The recommended daily dose of vitamin is to prevent deficiency.

That is, the amount of vitamin B-1 (Thiamin) to prevent each disease, or the amount of vitamin C to prevent scurvy is expressed as the recommended daily amount. However, when prescribed for the treatment of a specific disease, it is used several tens or hundreds of times the recommended daily amount.

About Alzheimer's dementia The Johns Hopkins Univers-ity brain neurology team recently published a five-year study on the prevention of dementia by administering vitamin C and vitamin E to 4,740 people. (Journal Archives of Neurology 2004)

The study was divided into two groups: vitamin C 1,000 mg alone, vitamin E 1,000 IU alone, and vitamin C 1,000 mg and vitamin E 1,000 IU.

The results showed that the group administered only 1,000 mg of vitamin C and the group administered 1,000 IU of vitamin E had no effect. However, the group administered with 1,000 mg of vitamin C and 1,000 IU of vitamin C had 78% dementia prevention effect.

In the early stages of Alzheimer's, many free radicals are generated, destroying their brain cells. Free radicals adhere to the fat-soluble components of the cell and destroy, or attach to the water-soluble components of the cell and destroy. Neurons are particularly vulnerable to attack of free radicals.

Vitamin C is water-soluble and vitamin E is a fat-soluble antioxidant that prevents free radicals from attacking and synergizes with each other in the human body. As mentioned earlier, vitamin C also plays a role in regenerating vitamin E.

Vasodilation in Cardiovascular Diseases The elasticity and dilation of blood vessels is closely related to heart disease and stroke. This is because a lack of blood circulation leads to heart failure symptoms, cerebrovascular abnormalities to stroke symptoms, and coronary artery abnormalities lead to angina.

Vitamin C can be used to dilate blood vessels in people with atherosclerosis. Therefore, it helps to expand the blood vessels of people with symptoms such as angina pectoris, myocardial infarction, hypercholesterolemia, high blood pressure. The daily dose of vitamin C for vasodilation is 500 mg.

High blood pressure; High blood pressure puts a strain on the heart and can lead to cardiovascular disease. After four weeks of vitamin C in people with high blood pressure, their blood pressure dropped by 9 percent. The amount of vitamin C administered per day was 500 mg, and it was characteristic that all the participants in the experiment were taking hypertension.

About Common Cold In 1970, Linus Pauling noted that overdose of vitamin C protects against the spread of cold-borne infections. The theory has been published, and this theory has spread to the public.

Some studies have reported that overdose of vitamin C can help prevent colds in people who eat news or eat marathon. In addition, it is possible to reduce the period of suffering from a cold, avoid symptoms of severe pain, and taking more than 2g per day is associated with anti-allergic effect.

Alexander Schauss, Ph., Ph.D., attended the 33rd International Medicine To Day Conference, held in Vancouver, Canada, in May 2004 on the resolution of heroin withdrawal. Professor D. announced that intravenous vitamin C eliminates the withdrawal of drug addicts.

Vitamin C content (mg / 100g) average in food. Green Tea 500mg, Red Pepper 200-300mg, Kale 186mg, Jujube & Bell Pepper 100mg, Asparagus 90mg, Mugwort 75mg, Spinach 64mg, Strawberry 52mg, Chosun Radish 40-50mg, Mugwort Lotus root 45 mg, Korean radish 45 mg, pineapple 45 mg, horseradish 36 mg, lake cabbage 32 mg, seaweed & yeast & tangerine & cucumber 30 mg, chestnut & cabbage 28 mg, cabbage 27 mg, garlic seed 22 mg, bean sprouts & green onion & fresh 16 mg, bean sprouts 14 mg, peach & banana 10 mg, apple & grape less than 10 mg, garlic 7 mg, watermelon 5 mg.

Recently, a new paper was published on the efficacy of vitamin C in Korean universities, and the value of vitamin C was announced that the weight loss is 1.5 times when ingested with dietary fiber. The main point is that it is meaningful to discover that vitamin C nourishes diet directly or indirectly, in addition to known effects such as fatigue recovery and anti-aging.

The findings show that high doses of vitamin C lose weight without dietary supplementation, and that vitamin C always increases weight loss by more than 1.5 times when taken with dietary fiber.

The study divided 71 obese college students with more than 28% body fat into 5 groups and divided them into 5 groups for 8 weeks of vitamin C 2g daily, chitosan 3g daily, and chaff blood 10g daily or mixed intake. This was done by measuring changes in the BMI index.

The results showed that the group who consumed only vitamin C had an average weight loss of 0.9㎏, so taking vitamin C alone could have the effect of weight loss. When the chitosan and vitamin C were ingested in combination, the weight loss of 4.1 kg was recorded, and when the chitosan was taken alone, the weight loss was 2.6 times higher than the 2.6 kg.

Vitamin C 2g is equivalent to about 3 to 4 bottles of vitamin C drink in the market, and even dietary fiber, animal chitosan and vitamin C was found to be effective.

The results were similarly confirmed in animal experiments, and vitamin C is a method of taking liquids faster than tablets.

As a result of experimenting with the present invention, it was confirmed that the weight loss effect of 3.5 kg in the group group of the mixture of vitamin C, citric acid, fucoidan and yacon was shown, and the composition mixed with laver was dried 5 x 7 cm per day. When you take 300 sheets of kimchi for 8 weeks, it is confirmed that the same effect.

7. Cow's Milk

The opaque white liquid secreted from the cow's mammary gland is called milk, and the dry milk is called powdered milk.

It has a unique smell and taste. It seems that milk began to be eaten for the first time in Europe from 10,000 to 12,000 years ago. In Korea, there was very limited milk production and consumption in the Three Kingdoms, Goryeo, and Joseon Dynasty. Milk and dairy production increased significantly from the 1960s.

Through the composition of the present invention, the function of gently purifying the flavor of coffee and black garlic and removing the aroma of green tea is found, and the function of the symbol with the flavor of the background showing the harmony of the salty and sweet taste with the function of popular world flavor. Confirmed.

The composition of the milk (차이 成) is different depending on the breed of cow, health status, age, breeding method, season, inorganic. Dairy cows are native to Europe and include Holstein, Lowland, Dungeon, Ayrshire and Shorthorn.

Holstein breeds, which make up the majority of Korean dairy cows, are low in fat and high in secretion. Low and Guernsey are high in fat. When cows become ill, their flow rate decreases and their composition changes.In particular, when mastitis occurs, the milk composition changes, which increases sodium, chlorine, nitrogen, catalase activity and pH, and increases calcium, magnesium, phosphorus, iron, and lactose (lactose). Fat free solids are reduced.

Feed has a relatively small effect on milk composition, but it has a big impact on the color of milk fat, milk taste and aroma, and vitamin content. By season, fat content is low in summer and high in winter. Colostrum secreted several days after delivery is high in protein (especially globulin), fat, ash, vitamin A and low in lactose.

The main ingredient in milk protein is casein. Casein, belonging to the phosphorus protein, binds to calcium and disperses in the colloidal phase. Milk fat, which forms an emulsion with fine globules, gives a milky yellow color. It contains a lot of lower fatty acids (butyric acid), so the digestibility is good, but due to some hydrolysis, it has a peculiar bad smell.

At least 99.8% of the sugar is lactose, and glucose and galactose make up the remainder. Galactose, in particular, plays an important role in the development of the brain along with phospholipids. Ash is high in phosphorus and calcium and contains almost all kinds of vitamins.

Milk is heated, sterilized, packaged in small unit sizes and commercially available. Milk sterilization includes pasteurization and complete sterilization. Packaging used a lot of glass bottles in the past, but nowadays most paper and plastic containers are used. Milk decays quickly in its raw state and can only be stored for 3 to 5 days, even when pasteurized.

Milk components can be divided into lactose, milk fat, milk protein, mineral, vitamin, enzyme, and each of the following: Is the same as

Table 5 shows the composition of milk and breast milk.

Function of milk.

Lactose

Glucose and galactose are two saccharides combined, acting primarily as a source of energy. Decomposed glucose and galactose are used as blood sugar maintenance and brain forming factors and as energy sources to promote the growth of lactic acid bacteria and bifidus bacteria in the intestine. In particular, galactose is essential for the synthesis of sugar lipids, an important brain tissue component in infants, and plays an important role in calcium absorption in milk.

butterfat

It is mainly a component of energy sources and cell membranes. Since milk fat is composed of relatively short or medium fatty acids, it has a good digestion and absorption rate, is a source of essential fatty acids, and contains fat-soluble vitamins such as vitamins A, D, and X.

In addition, milk fatty acids promote cell growth, physiological activities such as insulin and secretion stimulation, and milk fat contains trace amounts of phospholipid lecithin and sugar glycoside, which promote brain development, neural tissue development, and cell activation. , Anti-toxic effect. Recently, it has been reported that milk fat contains cholesterol inhibitors and anticancer ingredients.

Milk protein

It is a basic substance that makes up the body's muscles, bones, etc. It is made from about 20 kinds of amino acids contained in blood. Milk protein contributes to immune enhancement, calcium absorption, intestinal bifidus proliferation, blood pressure regulation, platelet aggregation, smooth muscle contraction, immunoreactivity, and leukocyte function. In addition, it is a major component of hair and keratin production in infants and is also essential for nervous system tissue and brain development.

Minerals

It refers to trace elements distributed in the body such as calcium, phosphorus, sodium, iron, and copper. Milk contains a lot of calcium, so the ratio of calcium to phosphorus is 1: 1, so calcium and phosphorus species recommended by nutritionists are a source.

In addition, the milk contains a large amount of potassium, magnesium, sodium, etc. necessary for the human body, and in addition to copper, iron, zinc and more than 10 kinds of trace elements are contained, which plays an important role in the metabolism of the human body.

vitamin

Milk contains a lot of vitamins except vitamins C and D. Especially, there is a lot of vitamin B2 (riboflavin) in milk that is easy for Koreans to lack. Vitamin B2 is a growth-promoting vitamin that is essential for heart and cell metabolism and plays an important role in the growth of children. Vitamin B1 is essential for increasing brain function and preventing each disease.

enzyme

Milk contains about 40 enzymes, many of which play an important role in nutritional physiology. Lipase plays a decisive role in intestinal lipolysis, increasing digestion and absorption rate. Increases resistance to disease.

It was confirmed that the same kind and function of the mineral component of the milk and the mineral component of yacon were the same, and it was confirmed that the sacredness and function of the flavor of the present composition composed of a mixture of the two minerals were increased.

8. yacon strawberry

Scientific name: Polymni sonchifolia.

It is a perennial plant of the Campanula Asteraceae. It is native to Bolivia and Peru, the Andean region of South America, and is locally called pears. Its roots are similar to sweet potatoes, and the ground is similar to pork potatoes.

The height is 1.5-3 m. Stems are green or purple, cylindrical or slightly angled, hairy, hollow when mature. There are many nodes under the main stem, branching, and irregular roots frequently occur in the root stem eye on the surface. At the end of September yellow flowers bloom and fruit does not bear well. From the time of flowering, the tubers begin to gain weight quickly, forming tubers.

If you eat yacon raw, you can feel crisp like pear, sweet, juicy, and cool like pear. When heated and cooked, it has the same taste as lotus root. It is a cultivated plant that is popular for food because of its high sugar content.

Yacon is mainly distributed in South America and is cultivated in New Zealand, Japan, and some parts of Korea.

Ingredients include fructose, oligosaccharides, inulin, polyphenols, and many other alkaline dietary fibers. Therefore, it can be eaten raw or boiled or baked in salads, young leaves are used for salads, and harvest leaves are used as tea.

Yacon prevents tooth decay by promoting bifidus growth in the colon, promoting mineral absorption, constipation, diabetes, hyperlipidemia, suppressing blood sugar levels, preventing aging, obesity, arteriosclerosis, colon cancer, and low-calorie sweeteners.

Yacon has a special taste when it is chopped like a fruit salad and mixed with fruits such as bananas and oranges, and some crispness remains even when fried, and you can make sweet and delicious drinks by grinding or crushing the cloth. And in Ecuador, they enjoy yacons at festivals.

The peel tastes a little bit of peel, so you can peel it and eat it. The juice of yacon tuber becomes a dark brown candy called Chancaca, which looks like sugarcane syrup, and when sodium sulfite is added and concentrated under reduced pressure, blackening is prevented by enzymatic action. It is made, Yakon malt is known to not lose weight because it is much lower energy.

Yacon is a historical crop that has been cultivated since the Inca Empire. Yacon fruit is similar in form to sweet potatoes, but tastes and feels like chewing pears. Currently grown in the United States, Japan, and the Netherlands. Recently, Japanese distributors are importing yacon and yacon leaves through contract farming with Korean farmers.

Yacon is rich in Inulin, which is effective for diabetes, and is rich in oligosaccharides and alkaline fiber, and is widely used by young women in Japan and the United States for diet.

There is also a folding method using young stems. The sprouting temperature is 25 ~ 30 ℃ is suitable for 25 ~ 30 days or more, 90% more shoots rise. Yacon generates roots and rhizomes in the side eyes, and some roots differentiate into tubers, the nutrient reservoirs.

Root stock is red, 8 ~ 12㎝ long, 1 ~ 2㎝ in diameter, 10 ~ 15g in weight, easily divided into several, new shoots and roots come out can be used as a nutritional breeding organ.

Ingredients of Yacon

Calorie 51Kcal, Moisture 86%, Protein 0.4%, Lipid 0.5%, Fibrin 0.5%, Sugar 11.3%, Ash 0.8%, Calcium 13mg, Phosphorus 15mg, Vitamin A 84IU, Vitamin B1 0.05mg , Vitamin B2 0.01 mg, niacin 0.1 mg, vitamin C 5 mg, and the like.

More specifically, Yacon is an alkaline food containing 0.13 beta-carotene and 14 essential nutrients such as polyphenols (antioxidants, 203mg calcium and carbohydrates).

Among the components of yacon, the mineral contains more alkaline elements such as Ca 1030µg / g, Na119119 / g, Fe 22µg / g, Mg 696µg / g and K 23µg / g. Carbohydrates include Frectose 350 mg / g, Glucose 158 mg / g, Sucrose 75 mg / g, Fructo-oligo sugar (FG 2 to GF 9) 206 mg / g, Inulin 14 mg / g, diabetes, diet, Yacon can be considered as an industrial crop, such as digestion and diet, and is particularly valuable as a source of Inulin.

The form that can be made from yacon tuber is powder and syrup, and furthermore, yacon leaf is extracted to make yacon juice with low blood sugar effect, and yacon tube root has sweet taste and can absorb and absorb fructose oligosaccharides in human body. Yacon doesn't gain weight because it can't.

Use of yacon

It can be raw, used for desserts and juices. Yacon cold noodles, yacon noodles, yacon hotteok, eaten like raw fruit or grind with a blender, yacon kimchi, yacon diced, etc.

Young plants can also be used for herbs, and small tubers and leaves with less commercial value can be used for livestock feed. Tubers store some types of carbohydrates, including glucose, monosaccharides like fructose, disaccharides like sugar, and oligosaccharides of 3 to 10 carbon sugars, and contain some starch and inulin. The sweet component is fructo oligosaccharide as the main ingredient.

Yacon is a well-being food that contains refreshing, large amounts of dietary fiber and essential impact cows, like cucumbers, and is usually used as a substitute for drinks, especially for those with constipation.

Ingredients and Physiological Benefits

Yacon stores several forms of carbohydrates, including glucose, fructose such as fructose, disaccharides such as sugar, and 3-10 올리고 oligosaccharides, and contains some starch and Inulin. Inulin is a 35-saccharide polysaccharide, which is a large storage sugar in asteraceae plants such as pork potatoes and dahlias, but in yacon, it is very small.

On the other hand, Oligofractan, which is about 4 sugars in the harvest season, is 67% by building level. The oligosaccharide of yacon is known as β-furactooligosaccharide (inulin-based Oligofractan) having a glocos group. Immediately after harvest, the oligosaccharides were 67%, lowering to about 20% at 96 days after harvest.

Therefore, the relative ratios of oligo-lactan and monosaccharides change in growth stage and harvest. It also contains some vitamins and minerals, including some fiber and retinol. Terpenoid lactic acid secreted from the epidermis of the epidermis is thought to affect taste, but there is no experimental result.

In Bolivia, diabetics and people with digestive disorders eat a lot, and it is said to have effects on rejuvenation and skin rejuvenation. In Brazil, Yacon leaves have a pharmacological action that prevents diabetes, making tea and drinking dried leaf water.

Glucose and fructose in yacon are higher in sugar than sugar and have lower intestinal absorption rate. Oligosaccharides have less digestive absorption in the body, and E. Coli or Clostridium perfrigens are not available in the intestine. Lactic acid bacteria (Bifido bacterium sp.) Are well available.

Therefore, it enhances bifidus bacteria and reduces harmful bacteria, and it is effective to prevent constipation by activating intestinal action and intestinal movement to make the intestines clean and strong.

It lowers serum cholesterol and prevents arteriosclerosis, and it is difficult to use Steptococcus mutans, which cause tooth decay, and thus, when used as a sweetener, it can suppress caries more effectively than sugar.

Fructo-oligosaccharides, which account for about 10% of the weight of yacon, have slow and low digestion absorption in the body, preventing obesity. Since it contains a lot of minerals, especially potassium, it is effective in lowering blood pressure by balancing the amount of sodium in the body and other alkaline foods rich in calcium and magnesium, which are also effective in preventing osteoporosis.

Yacon contains 21 trillion organic nitrogen compounds, including relatively high amounts of amide and amino acids such as asparagine, glutamine, proline, and arginine, and carbohydrates contain large amounts of fructose, glucose, sucrose, fructo-oligo, and inulin. It contains no starch.

1) Fructose or Fructo sugar contained in yacon can be used as an important functional natural sweet ingredient.

2) Since fructo-oligo sugar cannot be used by the dental caries Streptococcus Mutans, it is effective to suppress caries by replacing the existing sweetener Sucrose.

3) Dietary fiber and fructo-oligo sugar contained in yacon cannot be used as an energy source because it is not digested in the body, so it can be used as a low calorie food ingredient as a dietary ingredient such as obesity and diabetes. (Diet food)

4) Bifidobacterium sp., Which is an intestinal useful bacterium, cannot be used for rot and food poisoning bacteria such as E. Coli and Clostridium perfrigens. Because it is used well for lactic acid bacteria, it functions as an intestinal function to improve the intestinal bacterial group and make the intestines clean and strong (good for constipation).

5) Dietary fiber and fructo-oligo sugar have a protective effect on atherosclerosis by lowering serum Cholesterol. Good for improving constitution by reducing serum cholesterol

6) Yacon disaccharides have excellent sweetness like sucrose, reduce intestinal bacteria by increasing intestinal bifidus, and are effective in treating constipation by increasing bifidus, and are valuable as medicinal plants.

7) Yacon contains a large amount of inulin, which is effective in lowering blood sugar levels of diabetics and the sweetest ingredient in yacon is fructo oligosaccharide as a main ingredient, and natural fructo oligosaccharide has a function of promoting health maintenance. It has been found that it deodorizes and changes unpleasant seaweed flavors and turns them into sweet new flavors. This new flavor of seaweed is a new flavor that is absolutely necessary for the globalization of seaweed.

For your reference, yacon is cultivated and harvested in winter, so no pesticides are needed, and if you give compost properly, it grows well, and most yacon is a pollution-free food, which is great for reproduction. And yacon, unlike sweet potatoes, can be stored for a very long time. If you don't put it in the refrigerator, it won't deteriorate for about a month, and if you keep it frozen, it will be kept fresh even if you leave it for two or three months.

Experimental results using the composition of the present invention, when grinding or roasting fish dishes, pork belly or meat when using yacon grinding or juice, fat is carbonized, the meat is soft and the smell of the meat disappears, the flavor is improved, meat It was confirmed that the taste is improved.

This was confirmed by the maturation of amide and amino acids such as asparagine, glutamine, proline, and arginine in yacon, and when mixed with mucous salt, milk, citric acid, and vitamin C, the sweetness and sweetness of the sweet and sour flavor were increased. As a result, they found that the saltiness was also softened, so it was confirmed that it was a raw material of absolute necessity.

9. Beans.

Seeds of plants belonging to the legume (─ 科 Fabaceae), native to Korea China, grow to 60 to 100 cm in height, and have white or reddish butterfly-shaped flowers in summer and form hairy pods. It is high in protein and fat, and is used as an ingredient for intestines, tofu and oil.

1) Black Bean

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