KR101295117B1 - Potassium Iodide and sulfur contain Fucoidan - Google Patents

Abstract

Dried seaweed, a seaweed, loses its flavor, function, and color after 6 to 8 months, and its value decreases in proportion to time, causing loss of consumer's appearance and international competitiveness, and new ingredients in snacks and biscuits in the market. The invention is to create a new mixed composition that creates new demand for new uses, and to produce snacks, biscuits, and dried laver, which are applied to new applications.The iodine supply in remote remote seas and the damage of radioactive coatings due to earthquakes and disasters Raw materials of new compositions that create special value by new uses to eat, such as crisis alternative longevity foods and meat to prevent foods, include potassium iodine, extracts of algae, powder, collagen, fucoidan, stevia, starch, ethanol and The composition of the Fukuidan mucus composition which mixes the powder of sea hydrangea, and the composition It is aimed to develop dried laver or snacks or biscuits, which are applied with transfer, to create national interests through export.
In addition, the manufacturing method of the fukuidan mucus composition which mixes potassium iodine and seaweed extract powder is (1) the technical field of selecting and selecting the raw material, (2) the technical field of calculating the blending ratio of the mixed composition, ( 3) technical field of forming fucoidan slime, (4) technical field of forming a mixture of fucoidan, collagen and ethanol, (5) technical field of forming a fukuidan mixed composition, (6) The technical field of the step of packaging the mixed composition and a method for producing a new mixed product using the same, (7) the technical field of the step of applying the fukuidan mucolytic composition to laver or snacks or biscuits, (8) the transfer coating Technical field of the step of automatically drying laver or snacks or biscuits, (9) Technical field of the step of selecting dried laver or snacks or biscuits, (10) Selected laver Or a method for producing a fukuidan mucus composition for mixing a powder of iodine with potassium iodine, characterized in that the packaging of snacks or biscuits.

Description

Manufacturing method of fukuidan mucus composition which mixes potassium iodine and seaweed extract powder {Potassium Iodide and sulfur contain Fucoidan}

Fukuidan mucus composition is mixed with potassium iodine and seaweed extract powder, and new ingredients are added to old dried seaweed, snacks, and biscuits to create new demand for new applications by changing flavors and changing colors. With the invention of a new composition, the more detailed technical field is the transfer of the new composition to snacks and biscuits processed from carbohydrates in grains as the main raw materials to create new uses of new flavors by adding new ingredients, and oxidation. It is a technology to form a new composition to increase the international competitiveness by adding a functional characteristic by applying the transfer to the old dried laver made.

It is a technology that increases the sulfur content in Fukuidan mucus and adds animal protein and potassium iodine to form a new mixed composition, which suppresses the absorption of radioactive iodine of mass 131 in the radiation exposure area. A new blend composition for food globalization, a product of technology for the purpose of producing dried seaweed, snacks and biscuits, and new uses that create essential values in the diet of the Middle East and Westerners who enjoy meat eating. In the technical field of formulating, specific step-by-step techniques include (1) technical field of selecting and selecting raw materials, (2) technical field of calculating compounding ratio of mixed composition, and (3) forming fucoidan slime. Technical field of the step of (4) forming a mixture of fucoidan and collagen and ethanol, (5) Fukuidan mixed composition The technical field of the step of forming a, (6) the technical field of the step of packaging the Fukuidan mixed composition and a method for preparing a new mixed product using the same The technical field of the step of applying, (8) the technical field of the step of automatically drying the laver or snacks or biscuits applied to the transition, (9) the technical field of the step of selecting dried laver or snacks or biscuits, (10) screening It is a method for preparing a fukuidan mucus composition comprising mixing the powder of iodine with potassium iodine, characterized by the technical field of packaging a laver or snacks or biscuits.

Iodine with the background art of screening technology, formulation technology, application technology, drying technology, screening technology, packaging technology of 10-1042346 and 10-2011-0058185 registered as an invention of the same person Method for producing a fukuidan mucus composition for mixing potassium and seaweed extract powder.

It is well known that snacks and biscuits made from grains lack seaweed and animal minerals.In addition, Korea is a seaweed producer with the world's top five tidal flats on three sides, and its specialty is seaweed. It is also true that there is a need for a new differentiated seaweed with functional characteristics as a tidal-flat industry that is fiercely competing with the world markets and neighboring Japan and China. It aims at solving the technical problem which solves such a problem and develops a new composition of world flavor.

Providing a subtle new flavor with some bitterness to commercially available snacks and biscuits, creating new snacks and biscuits with new functional properties of color, and dried laver by light and air contact Unpleasant flavor increases with time in proportion to oxidation, color fades and old dry seaweed has lost its commercial value due to old dry seaweed.Fukuidan mucus mixed composition containing potassium iodine and seaweed extract powder is transferred and contains functional ingredients. The task to be solved is to make it work.

Snacks and biscuits are carbohydrate-based confectionery, which lacks the nutritional balance of animal minerals and seaweed compared to high calories. New value of transfer of new composition to old dry seaweed, which lost its value due to contact, microbial propagation, oxidation and fading, to restore sterilization and color, increase tensile force and create new functional products to block contact with air The main task is to create a new product, add new flavors and special functional ingredients, and supplement to contain new ingredients and properties.

To create snacks, biscuits, and new products with functional properties to ensure healthy growth and longevity by supplying iodine and potassium, which are essential for growth and longevity, to the remote continents and deep mountainous remote areas, especially children. The task is to create new demand for old dry steam by new uses.

Fukuidan mucus composition which mixes a new value of potassium iodine with seaweed extracts with functional properties as an alternative to prevention of exposure to the body and prevents the absorption of radioactive iodine caused by natural disasters or disasters. It is a task to solve the technical problem of forming a new snacks and biscuits and old dried seaweed (product) by transferring the.

The present invention comprises a technical step to clearly and concise the steps to be solved step by step in order to form a fukuidan mucus composition mixing potassium iodine and seaweed extract powder step by step and set the objectives and methods for each task independent technology The solution to the problem of maintaining the problem is presented step by step in the order of the process below.

In the first process, selecting and selecting raw materials,

In the present invention, the raw materials used in the Fukuidan mucus composition which mixes potassium iodine and seaweed extract powder are snacks and biscuits circulating in the market. Selection and selection of dried laver with no problem in the food hygiene law is carried out by selecting the weight of one dried laver by 0.5 to 3.5 g weight or full length dry laver of 10 to 30 cm x 15 to 45 cm depending on the application. Selected and selected odorless potassium iodine as a colorless transparent crystal or white crystalline powder of the food process, and is distributed in the market as a pine extract extract containing vegetable dietary sulfur. Selected and selected powders, and commercially available collagen powder, an animal protein, Selected collagen powder without problem, selected fucoidan slime extracted from dried seaweed (seaweed, seaweed, seaweed, seaweed, seaweed etc.) used for food, and it is commercially available as a low-calorie natural sweetener. Selected powder is selected, and starch processed with grains and bulbs is selected for commercial distribution, and ethanol extracted from cereals and bulbs for commercial distribution is selected.

The second step is to calculate the blending ratio of the mixed composition,

The mixing ratio of the mixed composition is 31 to 98.5% by weight of fucoidan mucosa of the third step, 10 to 0.1% by weight of collagen of the first step, 2 to 0.1% by weight of stevia of the first step, and 2 to 0.1 weight of extract powder of the first step. It is the compounding ratio of the mixed composition which contains weight%, 10 to 0.1 weight% of potassium iodine of a 1st process, 10 to 0.1 weight% of starch powder of a 1st process, and 1 weight% of 35 swol of ethanol of a 1st process.

The third process is the step of forming fucoidan slime,

The dried seaweeds of the first step was washed once or twice the skin of the seaweed with a constant temperature constant water, and heated to seaweeds 90 to 10% by weight + 40 to 60 to 10 to 90% by weight at 2 to 20 rpm for 2 to 30 hours. The mucus produced by immersing the mucus in an auto-stirring autoclave and filtering the seaweed and mucus with a 10-100 mesh filter cloth is stored below 20 ° C. This is a step of forming fucoidan mucus used as a raw material for seaweed relief.

The fourth step is to prepare a mixture of fucoidan, collagen and ethanol,

The mixture of fucoidan slime, collagen and ethanol is mixed by mixing the fucoidan slime and the ethanol in the same amount as the mixing ratio of the second step in an automatic cooker which is stirred at an absolute rotation of 5 to 60 rpm or less for 2 to 5 minutes. It's a step.

The fifth step is to prepare a Fukuidan mixture composition,

The automatic cooking pot which stirs the stevia powder, the seaweed extract powder, the potassium iodine powder, and the starch powder in the same amount as the blending ratio of the second step to the mixture of fucoidan slime and collagen and ethanol of the fourth step in an absolute rotation of 5 to 60 rpm or less. The mixture of fucoidan slime collagen stevia iodine potassium starch powder is mixed for 2 to 15 minutes at a new flavor and mixes potassium iodine and seaweed extract powder, characterized by forming a new color blue-blue fucoidan mixture composition. Comprising the step of fukuidan mucus composition.

The sixth process is the step of packaging the Fukuidan mixture composition,

Fukuidan mixed with potassium iodine and seaweed extract powder, wherein the Fukuidan slime composition of the fifth step is put into a sealable container at a weight unit of 1 to 100 kg according to the use, and stored in a reservoir at 20 ° C. or lower. It is a step of preparing a mucus composition.

The present invention is a functional characteristic of the raw material constituting the Fukuidan mucus composition mixing potassium iodine and seaweed extract powder First, in order to present nutrition and metabolism to humans as an effect of the invention, a. The effect of the invention, b. Since it provides the function of nutrition and metabolism of the raw materials constituting the composition, and the compatibility function appearing when mixed with each other and thereby increasing functional properties, It is intended to clarify the effects of the invention.

end. Effects of the Invention.

The present invention is an effect of the invention of the Fukuidan mucus composition for mixing the potassium iodine and the powder of the pine pine extract.

1. Value increase to longevity food due to increase of new nutrients by additives.

Carbohydrate-based snacks and biscuits are added to animal protein, iodine, which is a component of seaweed, and dietary sulfur, an extract of seaweed, to create new demand for new uses by new functions, and seaweed phosphorus. Although there is little iodine in seaweed, it has water-soluble property that dissolves iodine in potassium iodine, so it is easily water-soluble due to the compatibility of iodine and potassium iodine, which increases the digestion absorption rate of whole seaweed and collagen, an animal protein. The effect of adding animal protein that is not on seaweed by adding the transfer coating to the epidermis, the effect of increasing sulfur's functional properties (immune) due to the dietary sulfur contained in seaweed extract, and the addition of potassium iodine Snack as a function to help the discharge of wastes in the body by the characteristics It increased the value of the long life food seaweed dry Biscuits and tolerated the differentiated effect to normal snacks, Biscuits and Kim made of the present invention.

2. New market creation effect by new use by additives.

As a result of the sensory and functional test of the product of the present invention, it is a new dry seaweed with a new function of absorbing, decomposing and releasing meat protein and fatty acid in meat by compatibility with the functional properties of dietary sulfur, iodine, and potassium, which are seaweed extracts. 70% of people who feel sweating on their hands and feet after a week after eating 10 full lengths a day for 10 people indicated the addition of potassium and sulfur, special ingredients that are not found in regular laver, and the addition of iodine In the group fed general laver, the lack of sweating is a result indicating that there is no functional ingredient to help the discharge of waste products.

The new use of dried laver using the composition of the present invention in place of the vegetables used for eating meat is because the product of the present invention absorbs the flavor of fatty acids that everyone feels when eating meat. It is a new feature that provides a refreshing flavor, five full-length of the product of the present invention and 80% of the ten people who ate meat and liquor were free of hangovers the next day, appear to be well digested, and meat products that are caused by a surge in vegetable prices every year. The results of experiments to prevent loss of meat and to promote meat digestion in meat cultures using meat as a snack or stock or high-quality snacks for Westerners and hardened beef jerky are the same ratio. After crushing with water and rotting with equal proportions, the adult's saliva was rotted to 1% of the weight. In the same experiment of general seaweed, fermentation from 2.5 hours indicates that the function of promoting digestion is increased by more than 50%, and the effect of promoting the digestion of meat in remote and polar causality and promoting health is to be used for new purposes. It is a distinct effect from the ordinary laver made of the present invention to create a new demand of the new market, and greatly contribute to the national interests through export.

3. The effect of bodily sensation on the restoration and increase of flavor by additives.

Stevia, collagen, and starch, the added natural sweeteners, are hardened and carbonized on the surface by heat received during the process, and sweet flavor is increased and a pleasant bitter taste is included in snacks and biscuits. Wah and seaweed are restored with the same flavor and taste as sun-dried seaweed, so restoring and increasing the savory, sweet and bitter new flavor that everyone in the East and the West likes by tasting as a new purpose product in a new market with a different culture. The value of bodily sensation can be immediately confirmed and evaluated by the effect of the present invention, which is distinguished from ordinary snacks, biscuits and laver.

4. Enhancement of bodily sensation effect by color restoration and increase by additives.

When the added potassium iodine and starch and the animal protein collagen are mixed, the blue-blue color is a clear indication that iodine is present because the dissolved iodine molecule is sandwiched between the starch and collagen molecules to create a new blue-blue color. Evidence, snacks and biscuits also have a new color change, which shows a weak blue-green color, and old dry laver has been changed to its original color. Dry steaming increases the bleaching by ethanol and restores new color by iodine, by applying collagen and starch on the surface, and shows the transparency of snacks, biscuits, and laver. The restoration of color and the increase in the haptic value are achieved with the present invention. Which is usually the effect of discrimination and Kim and snacks and biscuits flow.

5. It blocks the contact of air by additives and increases the value of storage and transportation.

As the surface components of snacks, biscuits, and seaweed are blocked from contact with air by the transfer application of starch and protein added, general seaweed, snacks, and biscuits produced under the same conditions have been changed in flavor and color from 3 months at room temperature. The product of the present invention maintains its original state even after six months under the same conditions, and the long-term preservation is made, and the efficiency of storage and transportation is increased. This is the difference between ordinary laver and snacks and biscuits.

6. The effect of increasing the preservation time of gimbap by sterilizing microorganisms.

The mixture of iodine and ethanol in the composition is a new substance with compatible properties that increase sterilization ability.The process of uniformly spraying the composition on old dried laver and general snacks and biscuits and laver, snacks and biscuits caused by drying heat. As the results of experiments confirmed that the shelf life of food is 14 hours longer than normal laver because of sterilization of bacteria attached to it, the general gimbap cooked under the same conditions at 20 ° C found a change in flavor after 6 hours, After 20 hours, the kimbap that has unpleasant flavor, and the seaweed using the laver of the product of the present invention has the hygienic effect of changing the flavor from 30 hours and the tensile force and the laver, laver, rice, laver and laver The increase in adhesion by collagen and starch is a distinct effect from ordinary laver made of the present invention.

7. The effect of simple supply of iodine, potassium and sulfur to the backcountry.

The present invention provides simple snacks, biscuits, and nori in the diet using grains, meat, and bulbs, which the locals enjoy iodine, potassium, and sulfur, which are lacking in the inland and remote regions of the sea-free continent. The new use by the new function of increasing the value as a long-lived food that prolongs life by supplying the element (微量元素) creates a new demand, and the differentiated product that wins the competition is the effect of the present invention.

8. Prevents risk by releasing radioactive iodine from disasters.

As people who live in places where there is a risk of radioactive iodine are always eaten dry laver, snacks and biscuits made of the present invention, by accumulating non-radioactive natural iodine in the thyroid gland in the body, and release radioactive iodine These are dried laver, snacks, and biscuits, which have the functions of potassium and sulfur, with functional differentiation and the characteristics of potassium and sulfur, which create an essential difference for workers in industrial lines with high occupational exposure to disasters caused by natural disasters, human resources, and radioactive iodine. The effect of assisting the discharge of the incoming radioactive iodine has a function as a crisis replacement food to prevent the disaster caused by radioactive iodine, which is a distinctive effect on ordinary laver and snacks and biscuits made of the present invention.

9. Contributing to national interests as a new substance replacing iodine salt.

The UN (World Health Organization) has investigated the causes of short-lived areas for the long-term health of humanity. It is recommended that the consumption of iodine, and since 1996, the Chinese government has been producing and supplying iodine salt in 10 salt salts to pray for longevity, indicating the importance of iodine, which contains salt rather than iodine salt Of dried laver, snacks, and biscuits, which are obtained by transferring a Fukuidan mucus composition comprising the potassium iodine and seaweed extract of the present invention, which contains an iodine component as in various other ingredients. Compared to general dried laver and snacks and biscuits, it provides many different trace elements. The effect of simply providing a healthy longevity food having flavor, color and functional characteristics is a significant effect to the national interests through exports, which is a distinct effect from the iodine salt made of the present invention.

10. High economic effect using by-products.

The production of the product of mucolytic fucoidan produces by-products of seaweeds with appropriate salinity and suitable hard and elastic properties, which are valuable ingredients of high-quality snack foods and are economical. It is an effect made of the present invention to the effect that proves high business and progressive.

11. The effect of contributing to national interests by securing international competitiveness with these new values.

Dry seaweed, snacks, and biscuits, which transfer and transfer the Fukuidan mucus composition, which contains potassium iodine and seaweed extract powder, have the effect of the above 10 distinct functional characteristics. As a long-lived food that satisfies the basic maximum desires of humans with the invention of a new product, which has a special value that can provide a product of the present invention on behalf of a part of the, the effect of the new industry contributing to national interest is It is a distinct effect from ordinary laver, snacks and biscuits.

Table 1 shows the sensory evaluation results by tasting the product (kim) which transfers and contains the Fukuidan mucus composition which mixes the potassium iodine and seaweed extract powder of the present invention.

The sensory tasting is characterized by the functional characteristics to 40 people in total, including 10 people who manage the product of the present invention and pork belly meat to 30 people in total of 15 men and women each adult, and 100 pieces and pork belly standard for one person product of the present invention 2 kg cut into pieces and provided with the questionnaire of the above item, and 15 days after the questionnaire was collected, the results and the experimental effect are shown.

The sensory evaluation table by tasting the product (snacks and biscuits) which transfers and contains the Fukuidan mucus composition which mixes the potassium iodine and seaweed extract powder of this invention is shown in Table 2.

The sensory tasting is characterized by the functional characteristics of snacks and biscuits of the product of the present invention to a total of 20 people of 10 men and women each adult, 600 total of 200 each of the product of the present invention and 200 snacks and biscuits on a commercial basis. The questionnaires of the above items were provided together, and the results of collecting the questionnaires after 15 days were combined with the sensory tasting effect.

Estimated storage of dried laver in 300,000 annually, processed dried product with the product of the present invention secures discriminatory competitiveness as an export product, contributing to the national interests and favorable to the Japanese export quota system (assignment) It is an invention with the effect that it contributes greatly to the national interest that creates a new demand to the world market by a new use. ※ (See Industrial Availability).

I. The nutritional and metabolism of the raw materials constituting the composition and the interoperability of these compounds and their increasing functional properties.

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 well in the upper intertidal zones of the southern and northern hemispheres and grows well in nitrogen-rich water, such as areas where sewage drains well. It is harvested, dried and used for food, more than any other seaweed or sea horse.

First-class use was seaweed, which Indians ate instead of salt, and American Indians in Alaska, USA, ate salts 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 flavor the ingredients of produced porridge and food, and also as a seasoning for meat. In the British Isles, it is baked with bread and used to taste 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 wastes around the seaweed are washed away by the waves and small microorganisms attached to the seaweed are removed.

③ Salinity: The salinity of about 1.024 is suitable for aquaculture where fresh water flows in. In South Korea, farming is carried out on the beaches of Jeollanam-do and Gyeongsangnam-do, and is now farmed in Chungcheong Gyeonggi-do.

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 of 30 times more than 16 times of cabbage and tangerine, and contains iodine in seaweed, which prevents the formation of gochujang fungus. 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.

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.

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.

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. The post-prandial comfort when eating with meat-laden seaweed promotes digestion with an increase in the combined function of seaweed, potassium and iodine, and the addition of iodine and dietary sulfur in the principle of eating tuna in fatty areas. The result of the experiment.

In addition, laver contains about three times more taurine than seaweed (about 30 to 36 mg per dry laver) .Taurine promotes the absorption of lipids in the body, lowers blood cholesterol, increases beneficial HDL cholesterol, Numerous physiological effects such as strengthening of liver function, cardiac action, lowering blood pressure are known, similar to oysters, which have a very high content of seafood, and edible seaweed such as seaweed, seaweed, kelp, etc. In the 21st century, Korea, Japan, and parts of China are all.

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). 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.

At the bottom of the stem, we call a seaweed ear next to the spores of human-like wrinkles, and the seaweed ear is rich in substances and minerals that protect spores. Although it is being developed, it is a part of the farm where seaweed is harvested from a few years ago.

The shape of the plant is oval or lanceolate, the body is 1 ~ 1.5m long, about 50cm wide, and has a large middle stem, split into leaf idols, and many hairs on the surface. There is [hair] and the naked eyes appear to be scattered. The middle part of the upper part leads to the stem and is flat. At the base, it forms the spore leaf called seaweed ear, which forms spores and secretes slimy mucus to protect the spores. This is the main ingredient of Fucoidan. to be.

The stem is ellipsized and the root of the base is divided into several phases in the carbed, and has a complicated entangled shape attached to a rock. The growth point of the frond is in the part from the stem to the leaf, and thus the growth of the frond occurs.

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: Create a gamete called spore lobe (seaweed ear) at the bottom of the stem. When the water temperature reaches 14 ° C or higher in May to June, 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. 40 to 60% of the dry matter is present, and cholesterol and pollution heavy metals and pesticides are moistened and excreted.

Mucus is a sticky substance with a salty taste, which has a synergistic effect on the components of sweet and savory tastes, and thus improves the flavor of the present invention and adds the additives to the dried laver and has the function of fucoidan. It is an additive that leads to the harmony and rise of function.

The mucus is a function of suppressing the deterioration caused by the oxidation of the dry laver as the sticky substance is sprayed on the dry laver, and the dry laver using the slime substance can find a transparent film on the surface.

The immersion purified water temperature of seaweed ear used in the present invention was obtained through hundreds of experiments, and it was found that the temperature of 50 ± 5 ° C. produces the most sticky mucus salt.

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 material that is a source of natural growth of seaweeds that are washed and hit by waves in the sea and forms a protective film on their own.The protective film component is sulfuric acid group, and the higher the sulfuric acid group, the better the effect of fucoidan. It is about 30%, and the sticky component of the seaweed ear in water is the sulfate component, 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 known as Helicobacter pylori, one of the causes of peptic ulcers such as gastric ulcer and duodenal ulcer, and was the first Helicobacter bacterium published 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. As a cause of gastritis and gastric cancer. Helicobacter spp. Was favored by sulfate groups, and it was confirmed that sulfate groups absorb Helicobacter spp. Once inside the stomach, sulfuric acid groups in the fucoidan were found to absorb Helicobacter spp.

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 as if massaging the abdomen by hand, fugoidan massages in the stomach, which is the maximum of modern people. 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 (M O L T 4) to test for 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. Furthermore, by examining the cells of the white blood cells in the spleen, N K cell activity was found to be about twice as much N K cell activity in the mice that were administered fucoidan.

It was found that Fucoidan has the effect of guiding cancer cells to apoptosis (the mechanism of self-destructive natural death), and this was done by Dr. Derrick-Deshiruba of the JF K Medical Center in the United States, and the country's proven track record of seaweed analysis. It is also clearly revealed in the research of Professor Tian-no-Ta, a professor of cancer, and Professor Ta-gu, a specialist in cancer at the same university, attracts attention, and has begun researching most actively 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 like bubbles on the cell surface, and condensation of the staining yarn (chromosome D N A and nuclear protein) 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. Stevia

It is a natural sweetener extracted from the perennial herbaceous leaf of the Asteraceae, which is 200-300 times sweeter than sugar, and its origin is Paraguay. In Paraguay, stevia is called kaah. It is used as a sweetener for tea 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 3-8% sweetener, Stevia, which is similar in sugar to 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.

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. When used for washing of the seaweed, it confirmed the ability to improve the bitter taste of the seaweed, sugar did not achieve the expected effect.

Stevia's sweetness is rich in sugars, including sugar, and has a strong physiological taste, such as 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 stevia in the dried laver of the present invention as a sweet substance is used as an additive to improve the flavor of stored laver for the globalization of laver.

4. Seaweed extract powder (edible sulfur).

Sea pine is different from ordinary pine because it contains a lot of sulfur in seawater, and it is called edible sulfur, which is processed from powder by extracting sulfur from pine bark and leaves. It is used separately from mineral sulfur.

Mineral sulfur can not be used by humans without legislation, but edible sulfur extracted from pine is usually 10 to 30% of the sulfur content of the pine tree by virtue of its survival and growth has its own characteristics that can be used directly by humans.

Natural edible sulfur began to become common when Dr. Zhukov, former Soviet Union in 1930, and Jacob published the results of a dimethyl sulfoxide (DMSO) clinical trial in 1963.

General function of sulfur.

1>. Sulfur has a long history of healing disease, and mineral sulfur is very weak because it has been used as the main ingredient of the forbidden medicine known as the best medicine of the world.

Sulfur is said to be an essential nutritional agent of the 21st century, as it has a mysterious detoxification effect that can be released from pollution of pollutants such as heavy metals, chemicals and various pesticides, which are the primary enemies of biological health.

2>. Alternative medicine hospitals in the United States and elsewhere use sulfur in a variety of anti-cancer, inflammatory, pain-relieving, rheumatic, antidepressant, and scleroderma drugs.

3>. Renowned nutritionist Dr. Carl Pfeiffer said sulfur was an essential nutrient for living organisms, and Dr. C. Mitchell said that it was excellent for biopurification and detoxification, and also cephalosporin and penicillin. ), Dolbutamide, Sulphamine, Phenothiajine, etc., contain quite a lot of sulfur, as well as seasonings, sweeteners, bleaches, fertilizers, dyes and pesticides. We can see that we are deeply involved in many aspects of our lives.

4>. In our body, 14 kinds of elements such as hydrogen (H), oxygen (O), nitrogen (N), sulfur (S), sodium (Na) as subjects are the main ones, and sulfur is occupying the 8th ratio among them. As a biological element, it is particularly distributed in bones, skin, and hair, and is caused by deficiency, causing keratinization of baldness, nail nails, and aging of the skin.

5>. Save sperm Sulfur is an energy source that lights up the mitochondria, the cells in cells, the chips of life of the human body. Looking at the sperm structure, the fiber candle in the middle part of the sperm is tightly wrapped with mitochondrial helix that looks like a coiled electric coil. The element that fires the mitochondrial helix in this fiber candle is sulfur.

If mitochondria of sperm fiber candles are wounded by pollution poisons, sperm are malformed and sperm's activity falls. Of course, the number of sperm is reduced. Therefore, the function of sulfur is to treat the cells of damaged sperm due to pollution poison to save the dying sperm. Furthermore, sulfur enhances the activity of sperm and protects it from environmental hormones.

6>. Connecting the insulin hormone string (SS) with sulfur to control diabetes is sulfur. Insulin hormone cannot be synthesized without sulfur. It is the sulfur that enters the main ingredient of the anti-diabetic drug, Tolbutamide 5.

7>. Consists of a quarter of the sulfur content of pharmaceutical products, Dr. C. Mitchell has been known for thousands of years to detoxify humans containing proteins in a book called Biological Actions of Sulfur Compounds. In addition, 20% of the pharmaceutical products currently in use contain sulfur. Paradoxically. The sulfur duck, which is treated as a traditional medicine in Korea, is said to use mineral sulfur as a medicine to purify the duck's fat and protein by the duck legislation.

8>. As a type of sulfur, mineral sulfur is pale yellow, which is soil sulfur exposed underground such as volcano, earthquake or sulfur hot spring. Animal sulfur refers to mussels collected from the gallbladder of bears (commonly called pig gallbladder), also called ungdam, or the bile of cows, which are the main constituents of wohwang cheongsimhwan, and the navel of musk deer. Vegetable sulfur is not countable, but the representative ones include saponins in ginseng, vegetables with the same unique direction, and herbal pine trees.

9>. Sulfur hot spring is a hot spring that contains more than 1 mg of sulfur in 1 liter of water and is classified as sulfur hot spring. When drinking or bathing legal sulfur or edible sulfur, Glutathion, It promotes the production of oxides, which increases the concentration of vitamins, which increases detoxification and softens the skin.

※ In 1972, Dr. Jacob and Hushler conducted a clinical trial of 12,000 people at Gongon University of Science to develop natural dietary sulfur that is white and odorless as snow, and is widely used as food sulfur in developed countries as food or pharmaceutical additives. It is used.

5. Collagen

Collagen (Collagen protein) Generally, a protein is a high-molecular organic compound composed of C, H, N, S, O, etc., which is present in the largest amount among living cells, accounts for more than 50% of dry weight, and is almost contained in all cells. .

Protein (蛋白質) is a molecular instrument that expresses genetic information in vivo (molecular instrument) is very large molecular weight to reach millions, and the chemical structure is complicated and yet it is not clear yet many difficult to classify.

Collagen was known to be one type until the mid-1970s. Since then, 11 different types have been reported. The first Type I Collagen, numbered by the order in which it was found, is found in large quantities in Skin, Tendon, and Bone, which have long been known.

Collagen is also called collagen and gelatin. Melting point Pig collagen around 44 ° C, fish (bream) around 33 ° C, tendon, ligament, dermis connective tissue layer, dentin Protein in cartilage tissue.

White fiber component with high tension and little elasticity. Collagen fibers are gathered to form a fiber bundle of several hundred micrometers in diameter.

Each collagen fiber is divided into thinner fibrous fibers and the fibrous fibers are again composed of finer fibrous fibers with thinner and regular stripes.

Collagen belongs to Albuminoid, a protein that is insoluble in water, and contains a lot of amino acids, especially glycine. It is also the only protein that contains hydroxyproline, which turns into gelatin in boiling water.

Collagen is a term that originally refers to proteins that make up connective tissue in skin, tendons, bones and cartilage. Collagen is a very important fibrous light protein that fills cells between cells in humans and animals.

Collagen always exists in the site where a large number of cells are collected, and especially collagen is present in the skin, bone, cartilage, blood vessel wall, teeth, and muscle.

Collagen has been used for a long time, and collagen and its denatured substances, like other proteins, are degraded by digestive enzymes in the digestive tract and absorbed in the form of amino acids.

Collagen improves immunity, promotes cell regeneration, strengthens joints, activates skin metabolism and maintains moisturizing effect, which is excellent for skin care, and 80% of bone organic matter is collagen. to be. Bone is formed by the adsorption of calcium to collagen fibers.

It is hard to be affected by acids, alkalis, and enzymes, but when heated for a long time, it becomes irreversible change and becomes gelatin dissolving in water to have amino acid groups such as glycine, proline, and oxproline.

The collagen that creates body flow is absorbed from the small intestine and is passed to each cell through blood vessels. The nutrients from capillaries are transferred to each cell as collagen acts as a bridge.

In addition, waste products are transported through the collagen into the blood vessels, which are released out of the body. Collagen plays an important role in creating the flow of the entire body and is essential for beauty and health.

6. Ethanol (酒精 Ethanol, CH 3CH 2OH)

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 sterilization power is 70% aqueous solution, the disinfection and sterilization power is less than 60% or less and 80% or more, and iodine tincture is made by adding 60 g of iodine and 40 g of potassium iodide to 100 ml of 70% ethyl alcohol as a strong disinfectant. use.

7. Potassium Iodide (Formula KI)

It is a colorless transparent crystal or white crystalline powder. It is odorless and has a melting point of 723 ℃, breaking point of 1,330 ℃ and specific gravity of 3.12. It is soluble in water and 144g is dissolved in 100g of water at 20 ℃.

1>. Characteristics of iodine and potassium iodide

Iodine is not soluble in water, but potassium iodide is water soluble and water soluble.

So first dissolve potassium iodide in water to make an aqueous potassium iodide solution. Iodine is well mixed with potassium iodide, so it dissolves well in aqueous potassium iodide solution.

Therefore, when iodine is added to an aqueous potassium iodide solution, an iodide-potassium iodide solution is prepared using potassium iodide as a solvent. As a result, potassium iodide is dissolved in water and iodine is dissolved in potassium iodide.

The solution is brown, and when mixed with starch, iodine molecules dissolved in the solution are sandwiched between the starch molecules, forming a substance that is blue-blue.

Iodine is not naturally present in the free state, and is mainly present as an iodine compound in seaweeds and marine animals, and it is confirmed that about 0.5-0.8% of non-radioactive natural iodine is present in seaweed.

Iodine is divided into non-radioactive iodine (127) and radioactive iodine (131), both have the same chemical properties, and iodine is easily absorbed by our thyroid gland. The thyroid gland is an endocrine organ in the neck that produces thyroid hormones.

Since the amount of iodine that is temporarily absorbed by our body's thyroid gland is constant, if we ingest a large amount of non-radioactive iodine before it is absorbed through the respiratory tract, our body's thyroid will saturate, and then any iodine Once in the body, it no longer accumulates in the thyroid gland. So it is said that radioactive iodine is treated with non-radioactive iodine.

2>. Relationship between iodine and the thyroid gland.

Iodine is one of the micronutrients indispensable to our bodies. There are about 25 mg of thyroid in the adult body, most of which is in the thyroid gland, and the main component of thyroid hormone As iodine, it is a hormone that has an important function of stimulating the rate at which oxygen is consumed in tissue cells to promote metabolic rate in the body .

The metabolism here refers to the physiology that we use every day to absorb the nutrients that make up our body, convert it into energy, and then use it for cardio and body temperature, and for exercise and labor. Therefore, if the intake of iodine is insufficient, the thyroid hormone is produced and the goiter becomes inadequate.

This causes all the metabolism in the body to contract and not be able to properly produce the substances necessary for the body as well as lack of energy and aging begins early.

Therefore, rough skin or alopecia appear, deterioration of sexual desire, not only the decline of energy, but also increases the cholesterol level in the blood leads to various symptoms such as obesity. In other words, lack of iodine promotes strong aging of blood vessels, skin, hair, and the whole body. It is important to eat a lot of food with a lot of iodine, and to prevent the lack of iodine in advance.

Lack of iodine in the human body accelerates aging, shortens the life span, loses energy and energy, and prematurely loses resistance to bacteria and horses. This short is an iodine deficiency announced by the United Nations, and in 1996 the Chinese government supplies iodine salt for its inlanders and encourages them to eat a lot of foods that contain iodine for longevity.

3>. What is the thyroid gland

The thyroid gland resembles a butterfly with its wings spread. The wings of the butterfly are the right and left lobes, and the fuselage is called the isthmus.

The right and left lobes are glued to the outer wall of the pharynx. It has a brownish color and weighs 20 to 60 g. Size varies from person to person, but is the largest endocrine gland in the human body.

The function of the thyroid gland secretes thyroid hormones to maintain proper function of all organs of the body.

The function of thyroid hormones is a hormone that boosts metabolism. Thyroid hormone is an essential hormone for a person to live in. If it is insufficient, energy is not made properly and it is impossible to live a normal life.

Too much thyroid hormones, on the other hand, increase your metabolism, increase your appetite but lose weight, increase body temperature, make your skin warmer, sweat a lot, and move your pulse faster and sweat a lot.

Since humans cannot absorb iodine directly, it is good to absorb iodine with many seaweeds and potassium iodine. Potassium iodine is also used as a raw material for the manufacture of medicines such as chronic arthritis, chronic rheumatism, chronic metal poisoning and syphilis.

(Radioactive iodine)

Iodine has many isotopes, ranging in mass from 115 to 140. Non-radioactive iodine is only 127 I stable and everything else is radioactive.

Among them, 131 I is a fission product, and its physical half life is 8 days, which is a nuclide of interest in nuclear radiation safety because of its high yield in fission.

Radioactive iodine is released in large quantities in the nuclear test in the atmosphere, into the general environment even in the event of a nuclear reactor accident, and in small amounts by X-ray imaging for medical diagnostics.

131 radioactive iodine released into the environment is ingested by humans through milk or vegetables and is deposited primarily in the thyroid gland.

The human thyroid gland is small, about 20 to 60 grams per adult, so the tissue dose per unit intake is greater than many other elements, especially in infants, and this tends to be strong, especially if the thyroid is exposed to large amounts of radiation. The chance of becoming thyroid cancer increases.

[Bio and Iodine] Iodine is a kind of trace element present in living organisms and is present in various organisms. Its role in plants (as iodides, contained in seaweeds, etc.) is not clear, but it is essential in vertebrates and is present in large amounts in the thyroid gland and in thyroid hormones such as thyroxine.

In the thyroid, iodine binds to the tyrosine residues of the storage protein tyroglobulin, which is released as a hormone upon the action of protease.

8. Potassium

Element number K. Atomic number 19, Atomic Weight 39.102., Potassium is an essential element for life support. In higher animals, potassium ions, together with sodium ions, deliver electrochemical stimulation of nerves and muscle fibers in cell membranes, and food from cells. Balance intake, waste removal, and function. Too little or too much potassium in your body is dangerous.

Potassium iodine is a compound of iodine and potassium, which is ingested as potassium iodine, which is a combination of the two, which is very helpful for metabolism such as absorption of nutrients and discharge of waste products.

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for preparing a fukuidan mucus composition in which potassium iodine and sea song extract powder are mixed. The accompanying drawings exemplify specific contents for the practice of the present invention, together with means for solving the problems of the present invention. Drawings of the present invention to play a role of understanding the technical idea of the present invention should not be limited to the matters described.
Figure 1 of the drawings relates to a method for producing a Fukuidan mucus composition for mixing potassium iodine and seaweed extract (1) the technical field of the step of selecting and selecting the raw material, (2) calculating the blending ratio of the composition Technical field of the step of (3) forming the fucoidan mucosa, (4) technical field of the step of forming a mixture of fucoidan, collagen and ethanol, (5) technology of the step of forming the Fukuidan mixed composition (6) The technical field of the step of packaging the Fukuidan mixed composition and the method of producing a new mixed product using the same (7) The technical field of the transfer step of applying the Fukuidan mucoid composition to laver or snacks or biscuits (8) in the field of automatic drying of the transfer-coated laver or snacks or biscuits, and (9) in the step of selecting dried laver or snacks or biscuits. Field, (10) for mixing the potassium iodide and black pine extract powder, characterized in the art, the step of packaging the selected steaming or snacks or Biscuits Fukui-stage diagram showing the manufacturing method of the mucous composition and mixed product using the same.

Specific details for the practice of the present invention is provided only to explain a method for producing a dried laver containing the transfer of the Fukuidan mucus composition mixing potassium iodine and seaweed extract, the present invention to Therefore, the scope of the present invention is not limited.

1. Production method of dried laver by applying and transferring Fukuidan mucus composition which mixes potassium iodine and seaweed extract powder (dry laver to prevent longevity of oji phosphorus and radioactive iodine exposure).

In the first process, selecting and selecting raw materials,

In the present invention, the raw material used is a dry seaweed of 15 cm x 25 cm in length and weighing 1 g of dried laver, and is a colorless, transparent white crystalline powder distributed on the market in the food industry. Selected and selected, and selected and selected commercially distributed sulfur-containing extract powder containing sulfur, commercially available collagen powder, an animal protein distributed in the market, fucoidan slime extracted from dried seaweed, selected and distributed on the market Stevia powder was selected and selected from low-calorie natural sweeteners, starch processed from grains and bulbs, and ethanol extracted from grains and bulbs.

The second step is to calculate the blending ratio of the dried laver and the mixed composition,

The mixing ratio of the dried laver and the mixed composition is 80% by weight of dried laver; And
50% by weight of fucoidan slime, 3% by weight of collagen, 0.5% by weight of stevia, 1% by weight of seaweed extract powder, 10% by weight of iodine potassium, 10% by weight of starch powder, 25.5% by weight of ethanol) It was selected by the compounding ratio containing. (According to the intended use and purpose, that is, the amount of radioactive iodine exposure, the blending ratio of the mixed composition and the amount of potassium iodine and seaweed extract powder can be added or subtracted.)

The third process is the step of forming fucoidan slime,

The dry seaweeds (seaweed) of the first step was washed once with the normal temperature of the seaweed epidermis, immersed in an automatic pot which is stirred at 50 rpm by 50% by weight of seaweeds at 50 to 50% by weight of warm water at 5 rpm for 15 hours. The mucus obtained by filtrating and separating seaweed and mucus with a 50 mesh filter cloth is stored at 20 ° C. or less, and the filtered seaweed is dried by daylight or warm air to form fucoidan mucus used as a raw material of seaweed incidence with low salty taste. I was.

The fourth step is to prepare a mixture of fucoidan, collagen and ethanol,

Fucoidan slime and collagen and ethanol were mixed by mixing the fucoidan slime and collagen and ethanol for 5 minutes in an automatic pot, which was stirred at an absolute rotation of 10 rpm or less with the same amount of collagen and ethanol as the blending ratio of the second process.

The fifth step is to prepare a Fukuidan mixture composition,

15. In an automatic pot, in which a mixture of stevia powder, pine extract powder, potassium iodine powder, and starch powder with the same amount as the blending ratio of the second process is mixed with the mixture of fucoidan slime and collagen and ethanol of the fourth process in an absolute rotation of 5 rpm or less. The mixture of fucoidan slime collagen stevia iodine potassium starch powder was mixed for a minute to form a blue-blue fucoidan mixed composition with a sweet sweet taste, which leaves a bitter bitter taste.

The sixth process is the step of packaging the Fukuidan mixture composition,

Fukuidan mucus composition for mixing the iodine potassium and haesong extract powder, characterized in that the Fukuidan slime composition of the fifth step in a sealed container in a 25kg weight unit according to the use, stored in a storage of 20 ℃ or less and commercialized Packed.

The seventh step is the step of applying the Fukuidan mixture composition to dry steam,

The dry laver selected in the first step is moved to an automatic system (250rpm) and the length is 6 m. The dry laver is dried at the inlet of the first section of the automatic transfer coating transmitter (Conveyor System). Fukuidan mucus composition which removes moisture and mixes potassium iodine of the 6th process and the pine extract extract powder heated to 80 ° C. with four viscous jet nozzles at the top and the bottom of the subsequent automatic application transmitter at a distance of 100 cm. The product which spray-coated at the pressure of 5 kg / cm <2> and an automatic detector was apply | coated automatically uniformly one by one sequentially, and apply | coated the Fukuidan mixed composition to dry steam.

The eighth step is to automatically dry the dried laver coated with the transfer,

The product obtained by transferring the Fukuidan mixed composition of the seventh step to dry steam was evaporated to ethanol with warm air at 60 ° C. in the second section of the transmitter, and combined with drying of water and ethanol with warm air at 100 ° C. in the third section. Eliminates seaweed odor, and automatically puts 1000 sheets into a storage container with ventilation at the end of the transmitter and transfers them to a low temperature oven at 10 ℃ for 48 hours to cure the surface by starch and collagen. The dried laver coated with the Fukuidan mixed composition which restored and improved the flavor by stevia had a bluish-blue color and a shiny product on the surface.

The ninth step is to cut and dry the dry dried laver,

The fukuidan mixed composition of the eighth step was selected by dry lamination having a length of 15 cm x 25 cm.

The tenth step is to package the dried laver cut and selected,

The new dry laver whose color and flavor are improved by packing the dried laver selected in the ninth step with an automatic vacuum packaging machine, such as a desiccant, in aluminum foil, has a sweet and savory flavor by stevia, collagen and starch. It has a bluish-colored shine, and when added to it, it adds new functions and uses due to iodine, potassium and sulfur, which improves the meat's savory flavor when it's cool like meat. A dried laver was prepared by transferring a Fukuidan mucus composition comprising a mixture of potassium iodine and seaweed extract powder, which has a new use of preventing radioactive iodine exposure.

2. Manufacturing method of dried laver which apply | coated-transfers the Fukuidan mucus composition which mixes potassium iodine and a powder of seaweed extract (production of dried laver which eats meat).

In the first process, selecting and selecting raw materials,

The raw material to be used is a colorless and transparent crystal powder which is selected from the weight of one dry laver and weighs 1.5g or the whole length of laver of 10cm x 25cm in length according to the use and circulates in the market. Selection and selection of odorless potassium iodine, selection and selection of commercially available sulfur extract powder containing sulfur, commercial selection of collagen powder, an animal protein in the market, selection of fucoidan slime extracted from dry seaweed In addition, stevia powder was selected and selected from low-calorie, low-calorie natural sweeteners, starch processed from grains and bulbs, and ethanol extracted from grains and bulbs.

The second step is to calculate the blending ratio of the dried laver and the mixed composition,

The mixing ratio of the dried composition of the dried laver is 70% by weight of dried laver; And
Fucoidan slime 53%, collagen 1%, stevia 1%, seaweed extract powder 2%, potassium iodine 3%, starch powder 5%, ethanol 35% by weight 30% by weight The blending ratio of the dried laver and the mixed composition to be contained was calculated.

The third process is the step of forming fucoidan slime,

Wash the skin of the seaweed once with dry seaweed (Kashima) of the first step at room temperature water, and immerse the mucus in an automatic cooker stirred at 30 rpm 100 hours to 70% by weight seaweed + 30 to 30% warm water purified at 40 to 60 ℃ The mucus obtained by filtration and separation of seaweed and mucus with a 20 mesh filter cloth is stored at 20 ° C. or lower, and the filtered seaweed is dried by sunshine or warm air to form fucoidan slime, which is used as a raw material of seaweed incidence with less salty taste. did.

The fourth step is to prepare a mixture of fucoidan, collagen and ethanol,

Fucoidan slime and collagen and ethanol were mixed by mixing the fucoidan slime and the ethanol in the same amount as the mixing ratio of the second step in an automatic cooker stirred at an absolute rotation of 30 rpm or less for 2 minutes.

The fifth step is to prepare a Fukuidan mixture composition,

5 in an automatic pot, in which the same amount of stevia powder, seaweed extract powder, potassium iodine powder, and starch powder are stirred at an absolute rotation of 50 rpm or less in a mixture of fucoidan slime and collagen and ethanol of the fourth step. The mixture of fucoidan slime collagen stevia iodine potassium starch powder was mixed for a minute to form a blue-blue fucoidan mixed composition with a sweet sweet taste, which leaves a bitter bitter taste.

The sixth process is the step of packaging the Fukuidan mixture composition,

Fukuidan mucus composition for mixing the iodine potassium and haesong extract powder, characterized in that the Fukuidan slime composition of the fifth step in a sealed container in a 60kg weight unit according to the use and stored in a storage of 20 ℃ or less to commercialize Packed.

The seventh step is the step of applying the Fukuidan mixture composition to dry steam,

The dry steam selected in the first step is moved to the automatic system (150rpm), and the dry steam is transferred to the inlet of the first section of the 4m dry steam automatic transfer coating transmitter. 3 kg / cm <2> of the fukuidan slime composition which mixes the potassium iodine of the 6th process heated in 60 degreeC with the viscous nozzle of two viscous injection nozzles, and the powder of the pine | sea pine extract which are heated up and down of the following automatic application transmitter at the distance of 50cm. The product was sprayed at a pressure of 0, and the automatic transition coating was carried out uniformly by an automatic detector, and the product obtained by applying the Fukuidan mixed composition to the dry steam was applied.

The eighth step is to automatically dry the dried laver coated with the transfer,

The product obtained by transferring the Fukuidan mixed composition of the seventh step to dry steam was evaporated to ethanol with a warm air of 50 ° C. in the second section of the transmitter, and combined with the drying of moisture and ethanol with a warm air of 150 ° C. in the third section. Eliminates seaweed odor, and automatically puts 1000 sheets into a ventilated storage container at the end of the transmitter and transfers them to a low temperature oven at 5 ℃ for 20 hours to cure the surface by starch and collagen. The surface was polished by stevia, and the dry laver which the fukuidan mixed composition which restored and improved the flavor was apply | coated by transfer was formed.

The ninth step is to cut and dry the dry dried laver,

The dry laver coated with the transfer of the fukuidan mixed composition of the eighth step is 10 cm x 25 cm, and the dry laver coated with the fukuidan mixed composition, which is not suitable, is cut and broken to commercialize the powder laver with garnish. The dried dried laver was cut and selected to produce a product.

The tenth step is to package the dried laver cut and selected,

The dried dry laver of the ninth step is packaged in a polyethylene film with an automatic vacuum packaging machine, such as a desiccant, in accordance with the purpose of the recipient. The new dry laver with improved color and flavor is stevia, collagen and starch. A variety of new functions and uses to enhance the digestion of meat with a light and refined taste and aroma by improving the taste of meat when it is cool like meat, and improving the taste of meat when it is cool like meat. A dried laver was prepared by transferring the Fukuidan slime composition mixing potassium iodine and the powder of seaweed extract, which was added.

3. Manufacturing method (snacks) of potato saliva which apply | coated-transfers the Fukuidan mucus composition which mixes potassium iodine and a powder of seaweed extract.

In the first process, selecting and selecting raw materials,

In the present invention, the raw material used is a potato processed into slices and processed into yellow or off-white snacks. Potato saliva is distributed in the market, and colorless and transparent crystal powder distributed in the market is registered as a food process. Selection and selection, selection and selection of commercially available sulfur extract powder containing sulfur in the market, selection and selection of collagen powder, an animal protein in the market, selection and selection of fucoidan slime extracted from dried seaweed, and distribution in the market Stevia powder was selected and selected from low-calorie natural sweeteners, starches processed from grains and bulbs, and ethanol extracted from grains and bulbs.

The second step is to calculate the mixing ratio of the potato saliva and the mixed composition,

The mixing ratio of the potato saliva and the mixed composition is 70% by weight of potato saliva; And
Fucoidan slime 53%, collagen 1%, stevia 1%, seaweed extract powder 2%, potassium iodine 3%, starch powder 5%, ethanol 35% by weight 30% by weight The compounding ratio of the potato saliva and the mixed composition to contain was calculated.

The third process is the step of forming fucoidan slime,

Wash the skin of the seaweed once with dry seaweed (Kashima) of the first step at room temperature water, and immerse the mucus in an automatic cooker stirred at 30 rpm 100 hours to 70% by weight seaweed + 30 to 30% warm water purified at 40 to 60 ℃ The mucus obtained by filtration and separation of seaweed and mucus with a 20 mesh filter cloth is stored at 20 ° C. or lower, and the filtered seaweed is dried by daylight or warm air to form fucoidan mucus used as a raw material of seaweed incidence with low salty taste. did.

The fourth step is to prepare a mixture of fucoidan, collagen and ethanol,

Fucoidan slime and collagen and ethanol were mixed by mixing the fucoidan slime and the ethanol in the same amount as the mixing ratio of the second step in an automatic cooker stirred at an absolute rotation of 30 rpm or less for 2 minutes.

The fifth step is to prepare a Fukuidan mixture composition,

5 in an automatic pot, in which the same amount of stevia powder, seaweed extract powder, potassium iodine powder, and starch powder are stirred at an absolute rotation of 50 rpm or less in a mixture of fucoidan slime and collagen and ethanol of the fourth step. The mixture of fucoidan slime collagen stevia iodine potassium starch powder was mixed for a minute to form a blue-blue fucoidan mixed composition with a sweet sweet taste, which leaves a bitter bitter taste.

The sixth process is the step of packaging the Fukuidan mixture composition,

Fukuidan mucus composition for mixing the iodine potassium and haesong extract powder, characterized in that the Fukuidan slime composition of the fifth step is put in a sealed container in a 100kg weight unit according to the use and stored in a storage of 20 ℃ or less and commercialized Packed.

The seventh step is the step of applying the Fukuidan mixture composition to potato saliva,

The dry steam selected in the first step is moved to the automatic system (150rpm) and the potato needle needle is sequentially inserted into the inlet of the first section of the 4 meter potato needle automatic transfer coating transmitter to remove moisture from the potato needle at 150 ° C. 3 kg / ㎠ The product was sprayed at a pressure of 0, and the automatic transition coating was carried out uniformly by an automatic sensor, and the product obtained by applying the Fukuidan mixed composition to the potato needles was applied.

The eighth step is to automatically dry the dried laver coated with the transfer,

The product obtained by transferring the Fukuidan mixed composition of the seventh step to the potato needles was evaporated with ethanol by a warm air of 50 ° C. in the second section of the transmitter, and accompanied by drying of water and ethanol with a warm air of 150 ° C. in the third section, It removes the odor of the changed seaweed, and automatically puts 500 pieces in a ventilated storage container at the end of the transmitter and transfers them to a low temperature oven at 5 ° C for 20 hours to cure and harden the surface by starch and collagen. Potato saliva changed into a blue-blue color, and the potato saliva which the Fukuidan mixed composition which the surface glossiness made by starch, collagen, and stevia created, improved sweet taste and improved, and applied was formed.

The ninth process is a step of sorting dried potato saliva,

The potato needles to which the Fukuidan mixed composition of the eighth step was applied for transfer were sorted and sorted into the same size, and the product of the potato needles to which the Fukuidan mixed composition was applied for transfer was formed.

The tenth step is a step of packing the cut and selected potato spit,

The new potato spit with improved color and flavor in the step of packaging the selected product of the ninth step with an automatic vacuum packaging machine in a polyethylene film, such as a desiccant, in a polyethylene film, depending on the use, is sweet and made by stevia, collagen and starch. Potato saliva was prepared by transferring a Fukuidan mucus composition containing potassium iodine and seaweed extract powder, which has a savory flavor and has a bluish shine, and has a function and use as a nutritional snack and a snack. .

4. The manufacturing method of the cracker (biscuits) which apply | coated-transferd the Fukuidan mucus composition which mixes potassium iodine and a powder of the pine | sea pine extract.

In the first process, selecting and selecting raw materials,

In the present invention, the raw materials to be used are molded and processed grains to screen nutritious crackers as confectionery products, and select and select odorless potassium iodine as colorless transparent crystals or white crystalline powders distributed in the commercial market. Selected and selected commercially available sulfur extract powder containing sulfur, commercially available collagen powder, an animal protein distributed in the market, selected fucoidan slime extracted from dried seaweed, and low-calorie natural sweeteners distributed in the market Stevia powder is selected and selected, starch processed grains and bulbs are selected, and ethanol extracted from grains and bulbs is selected and selected.

The second step is to calculate the blending ratio of the cracker and the mixed composition,

The blending ratio of the cracker mixed composition which transfers and contains the Fukuidan mucus composition which mixes the potassium iodine and the pine | sea pine extract powder is 90 weight% of crackers; And
45% by weight of fucoidan slime, 5% by weight of collagen, 0.3% by weight of stevia, 2.7% by weight of seaweed extract powder, 10% by weight of iodine potassium, 5% by weight of starch powder, and 32% by weight of ethanol. It is the compounding ratio of the mixed composition of the cracker which transfers and contains the fukuidan mucus composition which mixes potassium iodine containing and pine extract.

The third process is the step of forming fucoidan slime,

Dry the seaweed (seaweed ear) of the first step to wash the skin of the seaweed once with room temperature purified water, and soak in 50% by weight of seaweeds + 40 to 60 ℃ warm water purified by stirring for 2 hours 2 to 20rpm in an automatic pot (Iii) The mucus produced by filtration and separating the seaweed and mucus with a 10 mesh filter cloth is stored at 20 ° C. or less, and the filtered seaweed is dried by daylight or warm air and used as a raw material of seaweed incidence with less salty taste. It is the step of forming fucoidan mucosa.

The fourth step is to prepare a mixture of fucoidan, collagen and ethanol,

Fucoidan slime and collagen and ethanol is mixed by mixing the fucoidan slime and collagen and ethanol for 2 minutes in an automatic cooker which is stirred at an absolute rotation of 60 rpm or less with the same amount of collagen and ethanol as the blending ratio of the second process.

The fifth step is to prepare a Fukuidan mixture composition,

In an auto-cooker which stirs the same amount of stevia powder, seaweed extract powder, potassium iodine powder and starch powder in the mixture of fucoidan slime, collagen and ethanol of the fourth step in an absolute rotation of 60 rpm or less. Mixing for a minute, the product of fucoidan slime collagen stevia iodine potassium starch powder is a step of forming a light blue-blue fucoidan mixed composition with a bitter taste as a sweet smell.

The sixth process is the step of packaging the Fukuidan mixture composition,

Fukuidan mucus composition for mixing the iodine potassium and haesong extract powder, characterized in that the Fukuidan slime composition of the fifth step is put in a sealed container in a 100kg weight unit according to the use and stored in a storage of 20 ℃ or less and commercialized Packed.

The seventh step is the step of applying the Fukuidan mixture composition to the cracker,

The cracker selected in the first step is moved to the automatic system (150rpm) and the length is 6m. The cracker is introduced into the inlet of the first section of the automatic transfer coating machine (Conveyor System). Remove the Fukuidan mucus composition, which mixes the potassium iodine of the sixth step and the seaweed extract powder heated to 80 ° C. with the injection holes of 1 to 4 viscous spray nozzles, respectively, at the distance of 100 cm. Spraying at a pressure of kg / ㎠ and automatic transition coating uniformly by an automatic detector to prepare a product obtained by applying the Fukuidan mixed composition to the cracker.

The eighth step is to automatically dry the transfer coated cracker,

The product obtained by transferring the Fukuidan mixed composition of the seventh step to the cracker was evaporated to ethanol with warm air at 60 ° C. in the second section of the transmitter, and combined with drying of water and ethanol with warm air at 150 ° C. in the third section. Eliminates seaweed odor, and automatically puts 10 to 5000 pieces in a storage container that is ventilated at the end of the transmitter, and transfers them to a low temperature oven at 10 ° C for 48 hours to cure and harden the surface by starch and collagen. It is a step to create a cracker that is sweet and savory by collagen and stevia, and the Fukuidan mixed composition is applied in a slightly blue-blue color with a yellow shiny cracker.

The ninth process is a step of sorting the dry crackers,

The step of forming the cracker product to which the Fukuidan mixed composition of the eighth step is transferred to the Fukuidan mixed composition, which is selected by 5 ~ 1000g by the transfer of the cracker applied by the transfer.

The tenth step is a step of packaging the cracked and cut,

The color and flavor are improved by packaging the cracker product, which has been selected by the ninth step of the Fukuidan mixed composition of the ninth step, in an automatic vacuum packaging machine in an aluminum foil or polyethylene film or molding container with a desiccant according to the use of the recipient. New cracker has a sweet and savory flavor by stevia, collagen and starch, and has a bluish shine, and adds iodine potassium and seaweed extract powder, which is characterized by various new functions and uses. It is a manufacturing method of the cracker which transfers and contains.

"The nation that dominates the sea dominates the world, and the Republic of Korea is a proud homeland with the condition of a rich country, which has the world's five tidal flats on three sides by sea." Many countries in the world are producers of seaweed, which is highly valued for its longevity.

DETAILED DESCRIPTION OF THE INVENTION The present invention is a invention for producing snacks, biscuits, and dried laver by transferring a Fukuidan mucus composition containing potassium iodine and seaweed extract powder. I would like to.

Seaweed that prefers the ecological and environmental characteristics of seaweeds is a seaweed that prefers tidal-flats. Good seaweeds are produced from good tidal-flats, which are ecological characteristics of seaweeds. Seaweed, a long-lived food that satisfies human needs, is a flower of a tidal flat.

Korea, which has such geographical and environmental conditions, provides the data on the benefits of the tidal flats in order to recognize that it is a blessed land with a condition of blessedness that provides the health and well-being of the world as a central country of Kim. Recognizing that the product that produces the most intensive income on the tidal flat is seaweed, it increases the value of the present invention.

Fishery tidal flats

A seaweed of seaweed.

1. The function of the tidal flats.

It is a function of the production habitat of fish and seaweed. Fish Production and Habitat Function Tidal flats have significant potential productivity for marine products. Tidal-flat productivity is known to be worth nine times higher than onshore productivity.

 In Yeongjong Island, there are 16 seaweed farming and 8 shellfish farming. When analyzing the fishery production function and fish habitat function by using the fishery market and market price according to the production, the annual output of aquatic products in Yeongjongdo district is 3 billion won, which is estimated at 954 million won per capita. As the farming area is active, the absorption of labor and the increase in income will add to the multiplication.

In addition, tidal flats are polluting, aesthetic, flood control, and storm control functions, and are a natural asset for maintaining a close relationship with human life.

2. Business Value of the Invention.

Seaweed used as a raw material of the present invention is molded and dried by mixing alone or mixed with seaweeds, seaweed, seaweed, seaweed, etc., which are grown according to the seasonal environment of the sea, and molded or dried into foods having seasonal characteristics that cannot be grown and processed in season After one month, the reduced flavor is reduced, the unpleasant flavor of seaweeds caused by microorganisms increases, and as a result, it is depreciated as a commodity. It is a management item.

The dried laver by this natural characteristic causes the taste, function, and color to fade, so that the product value decreases in proportion to time, resulting in the loss of consumer's appearance and international competitiveness.

Dried laver, a flower of the tidal-flat industry, is made of dried laver for a variety of new uses. It is a vegetarian, snack, carnivore, raw, fire, etc. irrespective of religions, races, and cultural practices of all ages. It is a new seaweed that connects life to remote regions of the global village. It is a new seaweed with functional characteristics that protects life from the exposure to radioactive iodine. It is a new seaweed that is preventive and valuable for the Fukushima nuclear accident in Japan. It is a high-value invention that has a high industrial use value, which contributes greatly to our fishery, which competes with China for Japanese laver exports.

According to the Agricultural Products Distribution Corporation's data, by July 2009, Japan's exports increased by 40% year-on-year to $ 12.4 million, but it is usually exported to seaweed. It is a future-oriented issue of the tidal-flat industry that anyone interested in Kim is well aware of the danger that seaweed in other countries may be aware of our market.

Seaweed is a natural growth or aquaculture cultivation only on the coast of 34 ~ 37 degrees of latitude, and the water temperature is 5-8 ℃, and it can't grow below 4 ℃ and it can't grow because the root melts above 15 ℃. As a marine product with a characteristic, our sea is the same as the seawater production condition of the seawater of the southwest and west coast from December to March of next year, and the long tidal flat of our country has the natural condition of producing high quality seaweed, but The fact that there are no differentiated products is the reality of the tidal flat industry. Kim is a long-lived food recognized by the world. It is a pride and report of our nation where Korea, Japan and China compete for the world market. It is also true that there is no composition of discriminating issues corresponding to Japan and overtaking China.

The present invention is a differentiated composition as a selling point of a new laver containing iodine, collagen sulfur, etc., which is highly accessible to the potential consciousness of the Japanese, who boasts the world's largest consumption of dry laver with distinctive characteristics. A new composition that secures a new market for new uses. The dried seaweed is an invention that creates a new product that will drive growth.

100 million dried seaweeds exported from China and a new composition of the present invention, which is distinguished from the comparative flavor and function is an invention for the purpose of forming a new composition to increase the yield at a high price with the same quality as the seasoning.

It is an invention that injects new life into dried seaweed as an accelerator to open a new Japanese market with a distinctive new flavor with iodine and various uses with functional issues to Japanese people who have a tradition of eating tuna wrapped in dried seaweed. It is an invention that creates a product that presents a new indicator.

The raw materials and additives used in the present invention are inexpensive raw materials compared to their functional characteristics and the creation of new profits due to new demands is an invention with high international competitiveness. Invention.

The present invention is a new seaweed that contains potassium iodine, collagen, and edible sulfur, and it is a seaweed that eats meat by stacking meat to nomadic people in Europe and the plateau, which boasts a carnivorous culture. With the invention of new dry seaweed that creates new value with our seafood with new access to the region or region, its industrial value is more than trillions of inventions.

According to the collected data of the applicant of the present invention, according to the data, the Japanese fishery producer avoids seasoned laver from Korea and manufactures and imports directly from China as an investment joint venture. In the present invention, dried laver containing the fusion of potassium iodine and Fukuidan mucus composition mixed with seaweed extract powder is the most practically needed laver for the Japanese, and for the globalization of our laver that has the greatest economic value It is a great invention.

3. Chinese laver production (2009 laver production) and iodine demand.

Laver is a traditional Chinese export product, and Korea, China and Japan are the most prominent countries producing laver in the world. The quality of seaweed in the three countries is almost the same, of which Chinese seaweed has a high price competitiveness. The wholesale dried laver currently sold in the Chinese market is 26-30 yuan per kilogram (about 500 sheets). The seaweed in the Chinese market is almost competitive from China and Japan.

The annual yield of seaweed in China is about 2.2 billion pieces, and the dry seaweed production is about 10,000 tons. Jiangsu Province, near Shanghai, is China's largest laver-producing region, with annual output of 2 billion pieces. Jiangsu laver makes up more than 95% of the country, of which more than 85% is processed and exported to Japan and the world market.

Seasoned seaweed production in Nantong Ludong County, Jiangsu Province is the largest production center in the country with the highest quality, accounting for 40% of the country. In recent years, seaweed has been exported mainly to Europe, the Americas and Southeast Asia.

There are only 200 laver producers, and the gross annual production of laver industry is over 1 billion yuan. It is mainly exported to more than 20 regions, including the United States, the EU, Canada, Brazil, Taiwan, Hong Kong and Southeast Asia, with annual exports of approximately $ 45 million.南通 海達 水産品 (www.haidafood.com), a joint venture between China and Japan, is China's largest laver processing company. The annual production of dried laver, seasoned laver and roasted laver is 185 million pieces, and the second processing amount is 7 million. It reaches chapter.

For reference, in 1996, China produced and supplied iodine salts containing iodine from 10 salts managed by the state to promote health. Therefore, establishing and managing policies for longevity and health of the continental and remote peoples is important. To prove.

4. Economic value of the present invention.

At present, the wholesale price of dried laver laver per seaweed in Korea is lower than 2,800 won for intermediate goods 3,500 won based on the price traded at 4,000 won. When shipped, the increase in production cost is 150 won, the net increase is 550 won, 30% of the previous year's output, 22 million won, and there is an economic banner that generates a profit of 12.3 billion won. It will return to the producers, and if it is exported, it will be easily accessible by the new flavor of high quality, so that it will overcome the competitiveness and contribute greatly to the national interest as a filial product in the world market. (Total production of dried seaweed in our country 100 sheets per second, 260 g), 2009, at 19,300 tons.

5. Conclusions.

As a new seaweed with functional characteristics as described above, it is the most needed new seaweed, snacks, and biscuits in the region where the fear of radioactive iodine exists due to the accident of Fukushima nuclear power plant, Japan's largest importer. It is a distinctive new invention that provides residents with new seaweed, snacks and biscuits, and contributes greatly to national interests. It is a new seaweed for new uses that is suitable for the characteristics of meat. It is a product.

The laver of the present invention is a new laver with the highest quality in the world laver market where we compete with China and Japan. The invention is an invention that will be the treasure of these countries for the value of several hundred billion won beyond the industrial applicability.

Claims (4)

50% by weight of fucoidan slime, 3% by weight of collagen, 0.5% by weight of stevia, 1% by weight of seaweed extract powder, 10% by weight of potassium iodine, 10% by weight of starch powder and 25.5% by weight of ethanol Fukuidan mucus composition for mixing extract powder.
Method for preparing a fukuidan mucus composition comprising mixing the powder of iodine with potassium iodine, characterized in that it comprises the following steps (1) to (4):
(1) Wash the algae once or twice with room temperature purified water, mix 50% by weight of warm water at 40 to 60 ° C with 50% by weight of seaweed, and immerse in an automatic pot, which is stirred at 2 to 20 rpm for 2 to 30 hours to mix the mucus. Preparing and producing fucoidan slime by storing the obtained slime after filtration at 10 to 100 mesh or below at 20 ° C .;
(2) Mix 50% by weight of fucoidan slime obtained in step (1) with 3% by weight of collagen and 25.5% by weight of ethanol and stir at 5 to 60 rpm for 2 to 5 minutes in an automatic cooker to mix the fucoidan slime, collagen and ethanol. Forming a mixture;
(3) Mixing 0.5% by weight of stevia, 1% by weight of seaweed extract powder, 10% by weight of iodine and 10% by weight of starch powder to the mixture obtained in step (2) and stirred at 5 to 60rpm in an automatic kettle Mixing for 15 minutes to form a fukuidan slime composition; And
(4) packing the Fukuidan mucus composition by storing the Fukuidan mucus composition obtained in step (3) in a container which can be sealed in a unit of 1 to 100 kg by weight in a storage of 20 ℃ or less.
A method for producing dried laver, characterized in that the coating transfer is carried out using a fukuidan mucus composition which mixes the potassium iodine of claim 1 and the powder of seaweed extract.
The method for producing snacks or biscuits, characterized in that the coating transition is carried out using the Fukuidan mucus composition which mixes the potassium iodine of claim 1 and the powder of the seaweed extract.

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