KR102102943B1 - Composition for improving or preventing constipation or metabolic disease comprising Laminaria japonica slice and Manufacturing Method Thereof as a Tea-Bag Form - Google Patents

Abstract

The present invention relates to a composition for preventing or improving constipation or metabolic disease comprising a kelp slice as an active ingredient and a method for manufacturing the same in a tea bag form, more specifically, a method for preparing a kelp slice, a tea bag manufacturing method using the same, and a kelp slice It relates to a food composition for preventing or improving constipation or a food composition for preventing or improving metabolic disease comprising as an active ingredient.
The method of the present invention provides a form of kelp with improved efficacy for improving constipation or metabolic disease, and can be usefully used to provide a functional food having an effect of preventing or improving constipation or metabolic disease.

Description

Composition for improving or preventing constipation or metabolic disease comprising Laminaria japonica slice and Manufacturing Method Thereof as a Tea-Bag Form

The present invention relates to a composition for preventing or improving constipation or metabolic disease comprising a kelp slice as an active ingredient and a method for manufacturing the same in a tea bag form, more specifically, a method for preparing a kelp slice, a tea bag manufacturing method using the same, and a kelp slice It relates to a food composition for preventing or improving constipation or a food composition for preventing or improving metabolic disease comprising as an active ingredient.

Modern society has significantly improved physique or life expectancy due to medical advances and economic abundance. On the other hand, an increase in circulatory system diseases such as obesity, arteriosclerosis, and heart disease is a problem due to the intake of cancer, aging problems, which are modern diseases, or high calorie fat, especially animal fats and tissues. As it is dynamically pointed out that it has a close relationship to food, the health and safety orientation for food is rapidly being emphasized.

On the other hand, seaweeds live in brine and are simple organisms and generally fall into the category of plants. Seaweed is widely used as food resources, industrial applications, and feed in many countries where red algae (6000 species), brown algae (2000 species), and green algae (1200 species) are in the sea. In particular, seaweed is mainly used as food in Asia, and aquaculture is a major industry. The distribution of seaweeds off the coast of the Korean Peninsula is very diverse, and there are abundant edible seaweeds.

Research on the processing of seaweed used for food since ancient times includes the development of seaweed products with flavors such as curry and samchi (Food Industry Association, 1991), kelp juice (Lee et al., 1983), kelp seaweed (Kim and Kim, 1982; Kim and Kim, 1983) and kelp jam (Cha et al., 1988), seasoned kelp products (Do et al., 1994), and seaweed (Jung et al., 1994; Jung et al., 1995 ), Even functional seas (Jo et al., 1998).

Among these seaweeds, kelp is rich in minerals such as calcium, phosphorus, iron, magnesium, and iodine, as well as indigestible alginic acid as dietary fiber (Kim et al., 1988; Choi et al., 1986; Lee and Sung, 1980; Tashiro, 1993; Yoshie and Suzuki, 1993). In addition, kelp is rich in laminine, neutral polysaccharide laminarin, and acidic polysaccharide fucoidan. Laminin, an amino acid, has an effect on lowering blood pressure, and fucoidan has been shown to have various physiological functions, such as anti-coagulation and anti-cancer effects (Bernardi and Springer, 1962; Usui et al., 1980; Abdel-Fattah et al., 1974; Abdel-Fattah et al., 1978; Mori et al., 1982; Nishino et al., 1989; Nishino et al., 1991; Colliec et al., 1991).

Currently, the method of processing using these seaweeds is mainly salted and dried products (Korea Fisheries Association (1996): Korean Fisheries Yearbook, 540-541), but extracts alginic acid from seaweeds and drinks them or extracts seaweed extracts. It is processed and distributed in extract form, and many effective methods for extracting seaweed have been studied (Kim Jong-gun (1993): Research on extraction method of seaweed for development of seaweed natural seasoning, 文 國 食 文化 硏 究 論, 621-651).

However, if processed by conventional processing methods, it is very hard to consume without cooking. In the form of beverages or extracts, the extraction yield is somewhat low, with a solid concentration of 7-8%, so it is not easy to consume nutrients.

Accordingly, there is a need for a method of processing kelp so that it can be consumed more easily and conveniently, and a food form capable of ingesting nutrients more effectively.

Accordingly, the present inventors have found a method that can be consumed more easily by using kelp having various functional ingredients as well as functional properties, and confirming that the food using it shows a better effect on improving constipation or metabolic disease. Was completed.

Therefore, the object of the present invention

a) desalting kelp;

b) dipping the water-soluble alginic acid on the surface by treating the kelp of step a) with alkaline water;

c) laminating and compressing the kelp of step b);

d) drying the kelp of step c); And

e) to provide a method for producing a kelp slice comprising cutting the kelp of step d).

Another object of the present invention

a) pulverizing and pulverizing the kelp slices; And

b) It is to provide a method of manufacturing a kelp sliced tea bag comprising a tea bag packaging process step of mixing the kelp slice powder of step a) with black tea and roasted barley into a hopper for tea bag packaging and sealing.

Another object of the present invention is to provide a kelp slice tea bag prepared by the above method.

Another object of the present invention is to provide a food composition for preventing or improving constipation, including the kelp slice prepared by the above method as an active ingredient.

Another object of the present invention is to provide a food composition for preventing or improving metabolic disease comprising the kelp slice prepared by the above method as an active ingredient.

In order to achieve the above object, the present invention

a) desalting kelp;

b) dipping the water-soluble alginic acid on the surface by treating the kelp of step a) with alkaline water;

c) laminating and compressing the kelp of step b);

d) drying the kelp of step c); And

e) It provides a method for producing a kelp slice comprising the step of cutting the kelp of step d).

In order to achieve another object of the present invention, the present invention

a) pulverizing and pulverizing the kelp slices; And

b) A method of manufacturing a kelp sliced tea bag comprising a step of packing a tea bag in which the kelp slice powder of step a) is mixed with black tea and roasted barley and placed in a hopper for packaging a tea bag and sealed.

In order to achieve another object of the present invention, the present invention provides a kelp slice tea bag prepared by the above method.

In order to achieve another object of the present invention, the present invention provides a food composition for preventing or improving constipation, including the kelp slice prepared by the above method as an active ingredient.

In order to achieve another object of the present invention, the present invention provides a food composition for preventing or improving metabolic disease comprising a kelp slice prepared by the above method as an active ingredient.

Hereinafter, the present invention will be described in detail.

The present invention

a) desalting kelp;

b) dipping the water-soluble alginic acid on the surface by treating the kelp of step a) with alkaline water;

c) laminating and compressing the kelp of step b);

d) drying the kelp of step c); And

e) It provides a method for producing a kelp slice comprising the step of cutting the kelp of step d).

Each step is described in detail.

Step a) is characterized in that the kelp is desalted. Preferably, the kelp is desalted in two stages.

In addition to various pigments such as carotenes, xanthophylls, and chlorophyll, 'Dashima' of the present invention contains a lot of carbohydrates such as mannite and laminarine produced by carbon assimilation, and alginic acid, which is a component of the cell wall, and iodine and vitamin B2. It is one of seaweeds containing amino acids such as glutamic acid. The ingredients contained vary depending on the type, but they are usually 16% moisture, 7% protein, 1.5% fat, 49% carbohydrates, 26.5% inorganic salts, 20% of carbohydrates, and the rest are polysaccharides such as alginic acid and laminarin. In particular, it contains a lot of inorganic salts such as iodine, potassium, and calcium. The amino acid laminin in kelp has the effect of lowering blood pressure. The kelp that can be used in the present invention is not particularly limited, and commercially available ones can be easily purchased and used.

In one embodiment of the present invention, purified water in which sodium chloride is dissolved is added to salted kelp, which is a raw material, and subjected to primary desalination to remove salt and foreign substances by bubbling for 1 hour, and then desalted by adding purified water to kelp and aerating for 30 minutes. Second desalination was carried out by proceeding with water washing simultaneously. After the second desalting, it was confirmed that the salinity of kelp was 7 ± 2.5% by weight (refer to Examples 1-1 and Table 1).

The step b) is characterized by treating the kelp of step a) with alkaline water to leach water-soluble alginic acid onto the surface. Preferably, it is characterized in that water-soluble alginic acid is discharged using alkaline water at 80 to 99 ° C.

The 'alginic acid' of the present invention is a type of polysaccharide contained in seaweeds such as kelp, seaweed, and green seaweed, and has an insoluble component in water. It does not dissolve in organic solvents and does not decompose human digestive enzymes, so it does not become a nutrient, but can act as a plant fiber.

In one embodiment of the present invention, demineralized kelp was added with 90 ° C alkaline water and 20 ° C alkaline water dissolved in sodium carbonate, respectively, and then aeration was performed. Water-soluble alginic acid was induced on the kelp surface by replacing the calcium alginate salt with a sodium alginate salt, and as a result of measuring the alginate content, it was confirmed that the alginate content was higher when using alkaline water at 90 ° C (Examples 1-2 and See Table 2).

The step c) is characterized by laminating and compressing the kelp of step b), preferably by compressing 30 to 50 pieces of kelp.

The step d) is characterized by drying the kelp of step c), preferably after drying at a low temperature of 5 to 15 ° C for 72 hours or more, and then drying at 55 to 70 ° C for 9 to 11 hours to give a moisture content of 10% or less. Characterized as possible.

In one embodiment of the present invention, 40 pieces of kelp, in which the water-soluble alginic acid is substituted in the above, are laid down horizontally in a seaweed thin film processing apparatus and laminated to be compressed. It was compressed in a refrigerating chamber at a condition of 10 ° C., dried in a compressed state for 72 hours, then placed in a hot air dryer at 60 ° C. and dried for 10 hours to obtain a water content of kelp of 10 ± 1.5%. After the completion of the process, as a result of measuring the water content of kelp, it was confirmed that it was 9.2 ± 1.6% (Examples 1-3 and Table 3).

The step e) is characterized in that the kelp of step d) is cut.

In one embodiment of the present invention, the kelp produced by the above method was cut into slices of 10 mm x 150 mm x 2 mm (width x length x thickness) using a cutting machine of a seaweed thin film processing apparatus (see Example 2 and FIG. 1). .

The present invention

a) pulverizing and pulverizing the kelp slice; And

b) A method of manufacturing a kelp sliced tea bag comprising a step of packaging the tea bag by mixing the kelp slice powder of step a) with black tea and roasted barley into a hopper for packaging a tea bag and sealing it.

Preferably, it is characterized by mixing kelp slices, black tea and fried barley in a weight ratio of 1: 0.1-0.4: 0.05-0.2.

In one embodiment of the present invention, the kelp slices were pulverized with a grinder, then fractionated with a 20 mesh standard sieve to obtain powder, and kelp powder: black tea: fried barley 7: 2: 1, that is, 1: 0.28: 0.14 A tea bag tea was prepared by mixing at a weight ratio of (see Example 2).

The present invention provides a kelp slice tea bag prepared by the above method.

Preferably, the kelp is mixed with black tea and roasted barley as described above, and a certain amount (15 to 25 g) is placed in a hopper for packaging a tea bag and sealed to produce a kelp sliced tea bag.

In one embodiment of the present invention, as a result of analyzing the general nutritional components, constituent sugars, fatty acids, minerals, alginic acid content, pH, calories and molecular weight of kelp slices and raw kelp prepared by the above method, the pH of the raw dashima aqueous solution is 6.35 , The pH of the kelp slice aqueous solution was found to be 7.2, there was no difference in general nutrients and calories, and the kelp slice was found to have a higher content of mineral and water-soluble alginic acid except for glucose and mannose, saturated fatty acids, and calcium, The molecular weight was found to be lower for the kelp slices (see Example 3).

The present invention provides a food composition for preventing or improving constipation comprising the kelp slice prepared by the above method as an active ingredient.

The 'constipation' of the present invention means that when the bowel movement requires excessive force or when the stool is excessively hardened, there is an incomplete bowel movement (a heavy feeling) or a feeling of obstruction of the rectum, the number of bowel movements 3 times a week If less than, etc., it is the cause of absence of organic (secondary) causes, unknown (idiopathic) or functional constipation. The causes of constipation are primary and secondary causes. Secondary causes include organic local disease, systemic disease, and drug use. Primary causes include abnormal movement of the large intestine or abnormal function of the anus in the rectum. More than 90% of constipation is constipation caused by a primary cause where a distinct secondary cause is unknown, and this is called functional or idiopathic constipation.

In one embodiment of the present invention, the normal control group (NOR) to which no mice were administered, the control group (CON) to which loperamide, a drug that inhibits bowel movements, the 1% added kelp slice group (WST1), kelp The group was divided into 6 groups of 2% added slices (WST2), 1% added normal dashima (ST11), and 6 groups added 2% of normal dashima (ST2). Then, as a result of measuring the weight, dietary intake, dietary efficiency and long-term weight of the mice, the weight and weight gain were the highest in the normal control group, and there was no significant difference in the other groups, and in the case of dietary intake and dietary efficiency, lopera It was confirmed that the amide (loperamide) significantly decreased in the control group causing constipation. In addition, long-term weight did not show a significant difference between the experimental groups (see Example 4, Tables 9 and 10).

In another embodiment of the present invention, as a result of measuring the number of feces, weight of feces and moisture content of feces during the experimental period, the number of feces, feces weight and moisture content of feces were significantly reduced in the control group compared to the normal group, In the case of the group fed kelp slices and general kelp, a significant relaxation effect was observed, and when the kelp slice was added, it was confirmed that the amount of stool increase significantly (Example 4-3, Table 11). And Figure 2).

In another embodiment of the present invention, the length of the entire intestine of the mouse was measured during the experiment period, and as a result of measuring the intestinal movement distance and the intestinal transmissivity using a pigment material, there was no significant difference in the length of the entire intestine. It was confirmed that the intestinal movement distance and intestinal transmissivity decreased in the control group compared to the normal group, and the intestinal movement distance and intestinal transmissivity increased when the raw dashima and kelp slices were administered. In addition, it was confirmed that the case where the kelp slice was administered significantly increased the intestinal travel distance and the intestinal transit rate than when the raw material dashima was administered (see Example 4-4, Table 12 and FIG. 3).

The present invention provides a food composition for preventing or improving metabolic disease comprising the kelp slice prepared by the above method as an active ingredient.

In the present invention, the term “metabolic disease” refers to a disease caused by excessive synthesis or accumulation of fat due to abnormal metabolism of energy in the body due to various causes such as excessive energy consumption or hormone imbalance. The metabolic disease is not particularly limited in its kind, but is characterized by being selected from the group consisting of obesity, diabetes, hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, fatty liver and cardiovascular disease. It is preferably selected from the group consisting of obesity, diabetes, hypertriglyceridemia, hypercholesterolemia and fatty liver.

In one embodiment of the present invention, the normal control group (NOR) to which mice were not administered anything, the control group (CON) on which a high fat / high cholesterol diet was administered (CON), the 1% added kelp slice group (WST1), kelp The group was divided into 6 groups of 2% added slices (WST2), 1% of normal dashima groups (ST11), and 6 groups of 2% normal dashima groups (ST2). As a result of comparison by measuring the weight, dietary intake, dietary efficiency and long-term weight of each mouse, the high-fat-high-cholesterol diet group (CON) was significantly increased compared to the normal control (NOR), but the high-fat-high cholesterol diet and When the kelp slice and normal dashima were administered together, it was confirmed that the weight decreased as the amount of kelp added increased. In addition, the dietary intake did not show a significant difference in each group, and the dietary efficiency was significantly decreased in the kelp-added group compared to the control group. In addition, the long-term weight was reduced in the group administered with kelp slices compared to the control group, and it was confirmed that the level was similar to that of the normal group (see Example 5, Tables 13 and 14).

In another embodiment of the present invention, as a result of measuring triglyceride, total cholesterol, HDL-cholesterol, LDL-cholesterol content and arteriosclerosis index and cardiovascular risk index in serum of mice, triglyceride, total cholesterol and LDL- in serum Cholesterol content was found to increase in the control (CON) compared to the normal control (NOR), and was shown to decrease in a concentration-dependent manner in the group administered with normal dashima and kelp slices. In addition, the arteriosclerosis index (AI) and the cardiovascular risk index (CRF) were found to increase compared to the control group (CON) compared to the normal control group (NOR), and compared to the control group (CON) when kelp slice or normal dashima was administered. It was confirmed to decrease significantly (see Example 5-3, Table 15 and Figure 4).

In another embodiment of the present invention, as a result of measuring the antioxidant enzyme activity in the serum of mice, it was found that when the kelp and kelp slices were administered together with the high fat-high cholesterol diet, the antioxidant activity in the blood was significantly increased. In particular, it was confirmed that in the case of kelp slices (WST), the increase in blood antioxidant enzyme activity was higher than in general dashima (see Examples 5-4, Table 16 and FIG. 5).

The composition for food using kelp slice according to the present invention includes all forms of functional food, nutritional supplement, health food, and food additives. These types can be prepared in various forms according to conventional methods known in the art.

For example, as a health food, the food composition itself of the present invention may be prepared in the form of tea, juice, and drink to be consumed or granulated, encapsulated, and powdered. In addition, the food composition of the present invention can be prepared in the form of a composition by mixing with a known substance or active ingredient known to have an effect of reducing body fat, improving cholesterol, and lowering blood pressure.

In addition, functional foods include beverages (including alcoholic beverages), fruits and processed foods thereof (for example, canned fruits, canned fruits, jams, marmalades, etc.), fish, meat, and processed foods such as ham and sausage Ipe, etc.), breads and noodles (e.g. udon, buckwheat noodles, ramen, spaghetti, macaroni, etc.), juice, various drinks, cookies, syrup, dairy products (e.g. butter, cheese, etc.), edible vegetable oil, margarine , Plant protein, retort food, frozen food, various seasonings (for example, miso, soy sauce, sauce, etc.) can be prepared by adding the food composition of the present invention.

The preferred content of the food composition according to the present invention is not limited to this, but is preferably from 0.01 to 50% by weight of the total weight of the food finally produced. In order to use the food composition of the present invention in the form of a food additive, it may be prepared and used in the form of a powder or a concentrate.

In addition, the food composition of the present invention may contain various flavoring agents, natural carbohydrates, and the like, as additional components, like a conventional beverage. The carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the sweetener, natural sweeteners such as taumatin and stevia extract, synthetic sweeteners such as saccharin and aspartame can be used. The ratio of the natural carbohydrate may be about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 mL of the composition of the present invention, but is not limited thereto.

The definitions of the excipients, binders, disintegrants, glidants, mating agents, flavoring agents, etc. of the present invention are those described in the literature known in the art and include those having the same or similar functions. Seongsa, Korean Council of Pharmacy, 5th edition, p33-48, 1989).

Accordingly, the present invention provides a method for preparing a kelp slice, a composition for preventing or improving constipation or metabolic disease, including it as an active ingredient, and a method for manufacturing the same in a tea bag form. The method of the present invention provides a form of kelp with improved efficacy for improving constipation or metabolic disease, and can be usefully used to provide a functional food having an effect of preventing or improving constipation or metabolic disease.

Figure 1 shows the results of observing the cut kelp slices with the naked eye.
2 is a graph showing the results of measuring the number of fecal pellets (a), the weight of feces (Wet weight of fecal pellets, b), and the fecal water content (c) of the feces of the mice ingesting kelp slices. It is shown.
3 is a graph showing the results of measuring the total small intestine length (a), carmine transit distance (b), and gastrointestinal transit ratio (c) of mice ingesting kelp slices. will be.
Figure 4 shows the results of measuring the triglyceride, total cholesterol, HDL-cholesterol, LDL-cholesterol content, arteriosclerosis index and cardiovascular risk index in serum of mice ingesting kelp slices.
Figure 5 shows the activity of glutathione, glutathione peroxidase, glutathione reductase, superoxide dismutase (SOD) and glutathione S transferase in the blood of mice ingesting kelp slices. It shows the measured result.

Hereinafter, the present invention will be described in detail.

However, the following examples are only to illustrate the present invention, the content of the present invention is not limited to the following examples.

<Example 1>

Kelp slice production

Seaweed kelp ( Laminaria japonica ), a sample of brown algae used in the experiment, was purchased and stored at -40 ° C and stored in salted dashima from Geumilsuhyupsan, Wando, Jeollanam-do.

<1-1> How to desalinate salt kelp

In order to remove the salt of the raw material salted dashima, the experiment was conducted as follows.

Purified water in which 0.5 kg of sodium chloride is dissolved in 50 kg of raw sea salt Dashima in a 3 m x 3 m x 1.5 m square tank (length x width x height, Hana Machinery, Gyeonggi Gwangju Address) equipped with air injectors everywhere Was added 20 times (1 ton) of the kelp weight. Thereafter, the valve of the air injection device attached to the square tank was opened to allow air to bubble, and then the state was maintained for 1 hour to remove salt and foreign matter from the salted seaweed through aeration. After 1 hour, all the brine was discharged to terminate the primary desalination. Then, the purified water was placed in the kelp left in the same device to be 20 times the weight of the kelp (1 ton), and then aerated for 30 minutes to perform desalination and water washing at the same time to conduct secondary desalination. The salt concentration according to the dry weight of the raw material salted dashima, kelp after primary desalination and kelp after secondary desalination was measured using Mohr's chlorine quantification method.

As a result, as shown in Table 1, it was confirmed that the salinity of the kelp after the second desalination was significantly reduced compared to the raw material.

Salinity by salt desalination stage Raw material (Tashima) Salted dashima Primary desalination Secondary desalination Salinity (% by weight) 22 ± 2.1 12 ± 3.2 7 ± 2.5

<1-2> Method of leaking alginic acid to the surface of kelp

The following experiment was carried out in order to discharge alginic acid, a viscous component of kelp itself, which plays an important role in efficiently compressing kelp.

Alginic acid, the main viscous component of kelp, exists in the form of calcium alginate in the raw material state and has low water solubility. Therefore, it is necessary to replace the calcium alginate salt form with sodium alginate or potassium form to expose the water-soluble alginic acid to the surface in order to leak and adhere alginic acid, a viscous component of kelp itself, to the surface without using a separate adhesive agent.

50 kg kelp desalted in <1-1> was put in a square tank, and 1.5 kg, 3% (w / w) with respect to the kelp weight was dissolved in sodium carbonate so that 90 ° C. (hot water) of alkaline water or 20 ° C. (room temperature water) 500 L of alkaline water (10 times the weight of Dashima) was respectively added and the air injection valve was opened to perform aeration (air bubbling) for 1 hour. The calcium alginate salt was replaced with a sodium alginate salt so that water-soluble alginate was induced on the surface. Then, the content of alginic acid in the case of using hot water and room temperature water was measured.

As a result, as shown in Table 2, alkaline water (sodium carbonate 1.5 kg / 50 kg kelp) was found to have a higher content of alginic acid when using room temperature water and hot water when using hot water. Through this, it can be seen that it is efficient to use hot water to drain alginic acid.

Water content of kelp soluble alginate according to alkaline water temperature Input  Alkaline water (room temperature water 20 ℃) Alkaline water (hot water 90 ℃) Water-soluble alginic acid content (% by weight) 8.21 ± 1.1 10.24 ± 1.5

<1-3> Lamination, compression and drying method of kelp

In the above <1-2>, the kelp which has been substituted with water-soluble alginate was compressed by laminating and stacking 40 seaweeds horizontally using the seaweed thin-film plant value of Korean Patent No. 10-1196825.

In order to prevent the growth of various germs during the compression process and kelp cold-heat drying, a compression process was performed in a refrigerator compartment adjusted to 10 ° C, and drying was performed at a temperature in the refrigerator compartment for 72 hours in a compressed state. Kelp that did not leak alginic acid was not completely compressed. Then, the kelp squeezed for 72 hours on a crimping device provided in a refrigerator at 10 ° C was placed in a hot air dryer at 60 ° C and dried to have a moisture content of 10 ± 1.5%. During this process, the moisture content of kelp was measured, and the results are shown in Table 3.

Changes in moisture content during the kelp pressing and drying process Pressed Dashima pressure
10 ℃ 18 hours pressure
10 ℃ 26 hours pressure
10 ℃ 54 hours pressure
10 ℃ 72 hours hot air dry
60 ℃ 10 hours Moisture content 62 ± 2.4 48 ± 1.5 32 ± 3.4 28 ± 2.4 9.2 ± 1.6

<Example 2>

Cutting kelp slices and making tea bags

The kelp slice prepared in Example 1 was cut into slices of 10 mm × 150 mm × 2 mm (width × length × thickness) using a cutter, an accessory device of a seaweed thin film processing device (Korea Patent Registration No. 10-1196825). The cut kelp slice is shown in FIG. 1 as a photograph.

Then, the kelp slices were pulverized with a pulverizer (impact disk mill-10A, Korean powder system), and then fractionated with a 20 mesh standard sieve to obtain powder. Then, kelp slice powder: black tea: roasted barley was mixed at a weight ratio of 7: 2: 1 to prepare tea bags.

< Example  3>

Ingredient analysis of kelp slice

Each component was analyzed as follows to confirm the difference between the components of raw kelp and kelp slices.

<3-1> Analysis of general nutritional components

The analysis of the general ingredients of raw dashima and kelp slices was conducted according to the AOAC (Association of Official Analytical Chemists) method.

Moisture was analyzed by atmospheric heating drying at 105 ° C, ash was analyzed by direct ashing at a temperature of 550 ~ 600 ° C, crude fat was analyzed according to Soxhlet's extraction method, crude protein was measured using kjeldahl nitrogen quantification method, moisture, The values obtained by subtracting the values of ash, crude fat, and crude protein from 100 were used as carbohydrate measurements.

As a result, as shown in Table 4, there was no significant difference between the kelp slice and the raw kelp and the nutritional components. Through this, it was confirmed that there is no loss of nutrients of the kelp raw material.

Comparison of raw ingredients Dashima and kelp slices ingredient Sample comparison Raw material Kelp slice Moisture 10.41 ± 0.22 10.12 ± 0.96 Crude Protein 5.72 ± 0.51 6.54 ± 0.71 Crude Lipid 1.17 ± 0.02 1.37 ± 0.21 Ash (Ash) 16.51 ± 0.34 15.82 ± 2.39 Carbohydrate 66.19 ± 1.23 66.15 ± 7.29

<3-2> Constitutive sugar content analysis

The raw kelp and the kelp slice prepared in Example 1 were hydrolyzed by an analytical sample preparation method, and then 1 ml of the sample was passed through Amberite IR-200 to remove metal ions. It was then measured by ion chromatography (IC) analysis. Standard constituent sugars are fructose, D-galactose, D-xylose, L-ribose, D-glucose, L-rhamnose, Mannitol was used and the content per component of the sample was calculated as the area ratio to the standard peak.

As a result, as shown in Table 5, the content of fucose among the constituent sugars was the highest, followed by galactose> glucose> mannose. Kelp slices were found to have significantly higher contents of glucose and mannose than raw kelp.

Comparison of raw materials Dashima and kelp slices Sugar Sample comparison Raw material Kelp slice Rhamnose 0.02 ± 0.00 0.03 ± 0.00 Ribose 0.01 ± 0.03 0.01 ± 0.00 Mannose 0.58 ± 0.08 0.70 ± 0.02 Fucose 1.89 ± 0.42 3.01 ± 0.07 Galactose 0.67 ± 0.02 0.8 ± 0.02 Xylose 0.14 ± 0.03 0.06 ± 0.00 Glucose 0.45 ± 0.02 0.72 ± 0.01 Total 3.76 ± 0.63 5.34 ± 0.16

<3-3> Fatty acid content analysis

In order to analyze the fatty acid content of the raw kelp and the kelp slice prepared in Example 1, an experiment was conducted as follows.

For fatty acid analysis, the total lipids of the raw dashima and kelp slices were extracted according to the Bligh and Dyer method (1959). Each sample was added with a mixed solution of chloroform: methanol (2: 1, v / v) to extract the mixed fatty acid. Then, ₃ ml of 14% BF ₃ -methanol was added to the mixed fatty acid, heated to reflux at 95 ° C for 10 minutes, washed with hexane (n-hexane) and distilled water, and then analyzed with a mixed fatty acid methyl-ester.

As a result, as shown in Table 6, the kelp slice was found to have a slightly higher saturated fatty acid content than the raw kelp. In addition, the content of lignoceric acid was found to be superior to that of the raw material, and the composition ratio of other ingredients was similar to that of the raw material.

Comparison of raw material dashima and kelp slice fatty acid composition Fatty acid
(%) Sample comparison Raw material Kelp slice 12:00 0.07 ± 0.01 0.04 ± 0.00 14:00 7.68 ± 0.12 6.72 ± 0.18 16:00 14.52 ± 0.25 18.07 ± 0.37 16:01 n-7 3.48 ± 0.08 3.15 ± 0.05 18:00 0.83 ± 0.02 0.81 ± 0.02 18:01 n-9 16.27 ± 0.28 15.41 ± 0.43 18:02 n-6 6.95 ± 0.15 6.38 ± 0.13 18:03 n-6 3.96 ± 0.08 2.65 ± 0.07 18:03 n-3 2.95 ± 0.07 4.7 ± 0.13 20:00 0.51 ± 0.01 0.35 ± 0.00 20:02 n-6 1.80 ± 0.05 1.68 ± 0.05 20:03 n-6 1.54 ± 0.02 1.51 ± 0.03 20:04 n-6 19.41 ± 0.18 15.6 ± 0.37 C24: 0 20.02 ± 0.20 22.93 ± 0.24 Saturates 43.56 ± 0.85 48.93 ± 1.04 Monoenes 19.78 ± 0.41 18.56 ± 0.43 Polyenes 36.61 ± 0.92 32.51 ± 0.90 P / S 0.85 ± 0.03 0.66 ± 0.01

<3-4> Mineral content analysis

In order to analyze the mineral content of the raw kelp and kelp slices prepared in Example 1, an experiment was conducted as follows.

The mineral analysis was analyzed using an atomic absorption spectrophotometer, and the analysis conditions are as follows. After treating 10 ml of 20% HNO ₃ and ₃ ml of 60% HClO _{4 to} 0.5 g of the sample and heating until it became transparent, the cleared sample was dissolved in 50 ml of 0.5 M nitric acid. This sample solution was collected in a test tube for measurement, and a standard solution for each analysis item was mixed, and 8 ml was collected in another vial to prepare a standard solution. For the blank test, 8 ml of 0.5 M nitric acid solution was taken, and then the sample was analyzed.

As a result, as shown in Table 7, the inorganic composition has the highest potassium content, followed by sodium, calcium, and magnesium. In addition, kelp slices were found to have higher mineral content than raw kelp, whereas only kelp slices were found to have a low content of calcium.

Comparison of raw material dashima and kelp slice mineral composition Mineral Sample comparison Raw material Kelp slice Ca 858.81 ± 16.54 789.9 ± 18.30 Cu 0.67 ± 0.01 0.90 ± 0.02 Fe 5.40 ± 0.14 5.52 ± 0.15 K 3516.51 ± 111.07 3643.64 ± 47.59 Mg 821.58 ± 17.91 836.84 ± 25.04 Mn 0.44 ± 0.01 0.47 ± 0.01 Na 1253.65 ± 28.78 1173.17 ± 25.60 Zn 2.19 ± 0.05 2.53 ± 0.08 Total 6,459.25 ± 174.51 6452.97 ± 132.95

<3-5> pH, calorie , Alginic acid content and molecular weight analysis

The raw kelp and the kelp slices prepared in Example 1 were analyzed for pH, calories, alginic acid content and molecular weight.

The raw kelp and kelp slices were hydrolyzed by an analytical sample preparation method, and then the pH of the aqueous solution was measured and the calorific value was analyzed. In addition, the content of alginic acid was analyzed and the molecular weight was measured by immersing the raw material dashima and kelp slices in 20 times of water for 30 minutes.

As a result, as shown in Table 8, the pH of the aqueous raw seaweed solution was 6.35, while the pH of the aqueous kelp slice solution was 7.2, and the calorific value of the raw seaweed and kelp slice was similar. In addition, the sum of the water-soluble alginate and the insoluble alginate showed no difference between the raw dashima and kelp slices, but the kelp slices showed higher content of water-soluble alginic acid. In addition, the molecular weight of the raw kelp was 9,000 kDa, which appeared in the form of a polymer. On the other hand, the average molecular weight of kelp slices was 6,400 kDa, which was lower than that of raw dashima.

Comparison of raw material dashima and kelp slice mineral composition item Sample comparison Raw material Kelp slice pH
(30min in water) 6.35 7.2 Kcal / 100g 293.25 ± 9.12 292.23 ± 6.69 Soluble Alginate% 8.25 9.45 Insoluble Alginate% 10.28 10.85 Molecular Weight
(30 min in water) 9,000 kDa 6,400 kDa

< Example  4>

Effects of kelp slices on constipation

<4-1> Experimental animals and diet

As a test animal, a total of 42 Sprague-Dawley mice (average body weight 200g), 5 weeks old, were used, and they were bred as a general blended feed for a week to adapt to the environment, and then 6 groups of 6 animals per treatment group according to their weight. Divided. Water was freely consumed, and the diet used in the experiment was an AIN-76A purified diet. The experimental group was a normal control group (NOR) with no administration, a control group (CON) with loperamide, a drug that inhibits bowel movements, a group with 1% kelp slices (WST1), and a group with 2% kelp slices (WST2) ), General Dashima 1% addition group (ST11), General Dashima 2% addition group (ST2) divided into 6 groups and conducted for 5 weeks.

<4-2> body weight, dietary intake, Dietary efficiency  And its effect on long-term weight

During the experiment period using the mouse of <4-1>, body weight, organ weight, dietary intake and dietary efficiency of each group were analyzed and the results are shown in Tables 9 and 10.

 As shown in Table 9, the weight and weight gain after the experimental diet for 5 weeks were the highest in the normal control group, and there was no significant difference in the other groups. In the case of dietary intake and dietary efficiency, it was found to be significantly reduced in the control group that caused constipation with loperamide. In addition, as shown in Table 10, in the case of liver, kidney, heart, and total adipose tissue weight of each group, there was no statistically significant difference between each experimental group.

¹⁾ FER: Diet efficiency ratio = body weight gain (g) / food intake (g).

²⁾ Mean ± SE (n = 6).

³⁾ NS: No significant difference between groups.

⁴⁾ Values with different superscripts in the same row were significantly different between groups by Tukey's test (p <0.05).

¹⁾ Mean ± SE (n = 6).

²⁾ NS: No significant difference between groups.

<4-3> Effect on the number of stools, weight of stools and moisture content of stools

During the experiment, the number of sides, the weight of the sides, and the moisture content of the sides were measured, and the results are shown in Table 11 and FIG. 2. The number of fecal pellets (Fig. 2A), the weight of the feces (Wet weight of fecal pellets, Fig. 2B) and the water content of the feces (Fecal water content, Fig. 2C) are significant in the control group (CON) compared to the normal group (NOR) As a result, it was confirmed that constipation was induced experimentally due to loperamide administration.

On the other hand, the symptoms of constipation were significantly relieved in the case of the group fed kelp slices and general kelp, and as the amount of kelp added increased, the effect was better. Particularly, in the case of the 2% added kelp slice group (WST2), the weight of stool significantly increased compared to other experimental groups, which was similar to that of the normal group.

Through this, it was confirmed that the kelp slice contains a large amount of dietary fiber and water-soluble alginic acid compared to normal dashima, thereby increasing the excretion amount of feces in experimental animals, thereby improving the effect of improving constipation.

¹⁾ Mean ± SE (n = 6).

²⁾ NS: No significant difference between groups.

³⁾ Values with different superscripts in the same row are significantly different between groups by Tukey's test (p <0.05).

<4-4> Effects on the length of the intestine and the intestinal transit

It is known that water-soluble dietary fiber as well as water-soluble dietary fiber exhibiting various physiological functions increase the weight of feces and shorten the intestinal transit time of feces according to an increase in feces. On the other hand, it is generally known that loperamide is used for inducing constipation in laboratory animals by inducing constipation as the thickness of mucus in the large intestine becomes thinner when loperamide is administered for a certain period of time.

Accordingly, the length and intestinal transmissivity of the entire intestine of the mouse were measured, and the results are shown in Table 12 and FIG. 3. The total small intestine length (Fig. 3a) between the experimental groups did not show a statistically significant difference. On the other hand, when the coloring matter carmine was administered orally, after 2 hours of oral administration, the distance of carmine in the intestine (Transit distance, Fig. 3b) and intestinal transit ratio (Gastrointestinal transit ratio, Fig. 3c) was loperamide. In the control group causing constipation, it was found to decrease significantly. On the other hand, the distance and intestinal transit rate of carmine increased significantly when the kelp slice was administered (WST) compared to that of normal kelp (ST), especially when 2% of kelp slice was administered (WST2). A great effect appeared.

 Thus, it was confirmed that the kelp slice does not affect the length of the intestine, but it can increase the effect of improving constipation by increasing the intestinal transmissivity.

¹⁾ Mean ± SE (n = 6).

²⁾ NS: No significant difference between groups.

³⁾ Values with different superscripts in the same row are significantly different between groups by Tukey's test (p <0.05).

< Example  5>

Effects of kelp slices on lipid metabolism

<5-1> Experimental animals and diet

As a test animal, a total of 42 Sprague-Dawley mice (average body weight 200g), 5 weeks old, were used, and they were bred as a general blended feed for a week to adapt to the environment, and then 6 groups of 6 animals per treatment group according to their weight. Divided. Water was freely consumed, and the diet used in the experiment was an AIN-76A purified diet. In the experimental group, the normal control group (NOR) with no administration, the control group (CON) with a high fat / high cholesterol diet (CON), the 1% added kelp slice group (WST1), and the 2% added kelp slice group (WST2) ), General Dashima 1% addition group (ST11), General Dashima 2% addition group (ST2) divided into 6 groups and conducted for 7 weeks.

<5-2> body weight, dietary intake, Dietary efficiency  And its effect on long-term weight

Table 13 shows the weight gain, dietary intake and dietary efficiency of mice fed for 7 weeks with different levels of high fat-high cholesterol and kelp.

 The weight gain during the 7-week experimental period was significantly increased in the high-fat-high-cholesterol diet group (CON) compared to the normal control (NOR) to observe the induction of obesity in mice due to the high-fat-high cholesterol diet. In addition, when the kelp slice and normal dashima were administered together with the high fat-high cholesterol diet, the body weight decreased as the amount of kelp added increased. The dietary intake was significantly decreased in the control group (CON) compared to the normal control group (NOR), and the high fat-high cholesterol diet and kelp addition group tended to decrease compared to the normal control group, but it was not significant. In addition, the dietary efficiency (CON) was found to be statistically significantly increased compared to the normal control group (NOR), and the dietary efficiency of the normal control group was significantly decreased compared to the control group in the case of the kelp-added group with the high fat-high cholesterol diet. It appeared to be similar to the level.

Through this, it was confirmed that the weight gain and dietary efficiency decreased due to the addition of kelp slices and general dashima in mice in which obesity was induced with a high fat-high cholesterol diet, and it was confirmed that kelp slices and general kelp were effective in improving obesity. .

In addition, the weights of liver, kidney, heart and adipose tissue of the experimental animals are shown in Table 14. The liver had the lowest weight in the normal control group, while the kidney and heart were the highest. In the case of adipose tissue, the weight of the mesenteric, retroperitoneal and epididymal adipose tissues as well as the total adipose tissue was measured. The control group fed with was found to increase significantly compared to the normal control group. In addition, it was found to be dependently reduced according to the dose of kelp slices and normal dashima. In particular, the weight of the posterior peritoneum and total adipose tissue was found to decrease to a level similar to that of the normal group in the group administered with kelp slice (WST2).

In general, obesity is due to an increase in body fat rather than an increase in body weight.In particular, an increase in fat tissue located in the abdominal cavity rather than subcutaneous fat acts as a health risk factor. Is known.

Through this, the weight of fat tissue representing body fat accumulation was increased with a high-fat-high cholesterol diet, but it was confirmed that ingestion of slice again suppressed abdominal obesity, as it was reduced by administration of kelp slice as well as kelp.

¹⁾ FER: Diet efficiency ratio = body weight gain (g) / food intake (g).

²⁾ Mean ± SE (n = 6).

³⁾ NS: No significant difference between groups.

⁴⁾ Values with different superscripts in the same row were significantly different between groups by Tukey's test (p <0.05).

¹⁾ Mean ± SE (n = 6).

²⁾ Values with different superscripts in the same row are significantly different between groups by Tukey's test (p <0.05).

³⁾ AT: adipose tissue

<5-3> Effects on serum triglyceride, total cholesterol, HDL-cholesterol, LDL-cholesterol content and arteriosclerosis index and cardiovascular risk index

Serum was collected from mice fed for 7 weeks with different levels of high fat-high cholesterol and kelp, and triglycerides, total cholesterol, HDL-cholesterol, and LDL-cholesterol were measured in serum according to a conventional method. In addition, the arteriosclerosis index and cardiovascular risk index were analyzed.

As a result, as shown in Table 15 and Figure 4, the triglyceride and total cholesterol content in the serum was found to increase significantly by 4.6 times and 1.4 times, respectively, compared to the control group (CON), compared to the normal control (NOR), high fat -Serum triglyceride levels in the group administered with high-cholesterol diet and normal dashima and kelp slices were found to decrease in a dose-dependent manner. Particularly, in the group treated with kelp slices (WST2) compared to normal dashima, the triglyceride level in the blood was significantly decreased to a level similar to that of the normal group.

In addition, serum LDL-cholesterol showed a tendency similar to triglyceride and total cholesterol levels, whereas the control group (CON) fed a high fat-high cholesterol diet increased significantly compared to a normal control group (NOR), whereas normal dashima and kelp slices It was shown to be significantly decreased in the group administered, LDL-cholesterol lowering effect was the largest in the kelp slice administration group (WST2).

On the other hand, HDL-cholesterol was significantly decreased by the high-fat-high-cholesterol diet, but serum HDL-cholesterol levels were increased in the group administered with normal dashima and kelp slices.

The arteriosclerosis index (AI) and the cardiovascular risk index (CRF) were found to increase significantly in the control (CON) compared to the normal control (NOR), and when the high fat-high cholesterol diet and kelp slice or normal dashima were administered. Compared to the control (CON), all of them were significantly decreased.

Through this, the content of triglycerides, total cholesterol, and LDL-cholesterol in the blood increased by the high-fat-cholesterol diet was decreased by kelp slices, and the arteriosclerosis index and cardiovascular risk index used for judging the risk of cardiovascular disease were divided by Considered to be significantly reduced when administered, kelp slices are believed to be effective in improving the lipid metabolism of serum and reducing the risk of cardiovascular disease. The lipid improvement effect was found to be greater when the kelp slices were ingested than the normal kelp.

¹⁾ Mean ± SE (n = 6).

²⁾ Values with different superscripts in the same row are significantly different between groups by Tukey's test (p <0.05).

³⁾ LDL cholesterol = total cholesterol-(HDL-cholesterol-triglyceride / 5)

⁴⁾ AI (atherogenic index) = (total cholesterol-HDL-cholesterol) / HDL-cholesterol

⁵⁾ CRF (cardiac risk factor) = total cholesterol / HDL-cholesterol

<5-4> Effects on antioxidant enzyme activity

Antioxidant enzymes responsible for the defense mechanism against free radicals in the body include SOD, CAT, and GSH-Px, of which SOD catalyzes the conversion of peroxide anions, and CAT converts hydrogen peroxide to water and oxygen, and GSH- Px functions to reduce hydrogen peroxide to water and then reduce hydroxide peroxide.

Serum was collected from mice fed for 7 weeks with different levels of high fat-high cholesterol and kelp, and antioxidant enzyme activity was analyzed in serum according to a conventional method.

As a result, as shown in Table 16 and FIG. 5, the activity of blood glutathione, glutathione peroxidase, glutathione reductase, and superoxide dismutase (SOD) is a control (CON) normal control ( NOR), whereas the administration of kelp and kelp slices with a high fat-high cholesterol diet significantly increased the antioxidant activity in the blood. In particular, kelp slices (WST) showed higher levels of antioxidant activity in the blood than normal dashima.

In addition, in the case of glutathione S transferase in the blood, there was no significant difference in all groups, whereas the catalase concentration was significantly increased in the control (CON) compared to the normal control (NOR), and high fat- When kelp slices were administered with a high cholesterol diet (WST), it was found to increase significantly compared to the normal control group.

¹⁾ Mean ± SE (n = 6).

²⁾ Values with different superscripts in the same row are significantly different between groups by Tukey's test (p <0.05).

As described above, the method of the present invention can be usefully used to provide a form of kelp with improved efficacy for improving constipation or metabolic disease, and to provide a functional food with an effect of preventing or improving constipation or metabolic disease. .

Claims (11)

a) desalting kelp;
b) treating the kelp of step a) with alkaline water at 80-99 ° C. to drain water-soluble alginate on the surface;
c) laminating and compressing 30 to 50 sheets of the kelp of step b);
d) drying the kelp of step c); And
e) a method of manufacturing a kelp slice comprising cutting the kelp of step d).
The method of claim 1, wherein the desalting in step a) desalting the kelp in two steps.
delete delete The method of claim 1, wherein the drying of step d) is 5 to 15 ° C., drying at low temperature for 72 hours or more, and then drying at 55 to 70 ° C. for 9 to 11 hours to produce a moisture content of 10% or less. Way.
delete delete delete delete delete delete

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