KR19990015782A - Method for preparing kelp beverages containing kelp extract as a main ingredient - Google Patents

Abstract

The present invention is a vegetable fiber contained in kelp and physiologically active alginate, fugoidan, laminarin, chlorophyll and other minerals, such as potassium, calcium, hot water extraction or acidic extraction by adding sugars and organic acids to extract the kelp extract The present invention relates to a method for producing a kelp beverage containing as a main component. The kelp of the present invention is a hot kelp collected in the clean waters of the south coast through water washing, grinding, extraction, centrifugation, filtration, etc., and then hot water extraction of water-soluble polysaccharides and minerals, chlorophyll, etc. As a method for preparing kelp beverages, characterized by mixing two or more extracts obtained by extracting polysaccharides, the kelp beverage prepared according to the present invention is not only rich in flavor and flavor and good for nutrients, but also rich in fisheries in Korea's clean waters. Resources can be self-sustaining, which will greatly contribute to the income increase of fishermen.

Description

Method for preparing kelp beverages containing kelp extract as a main ingredient

The present invention extracts alginic acid, fugoidan, laminarin, and the like, vegetable fibers and physiological activity in kelp, mineral components such as potassium and calcium, chlorophyll and the like from neutral hot water, and an acidic solution is added to the residue to remove residual components. The present invention relates to a method for preparing a kelp beverage mainly containing kelp mixed with sugars, organic acids, and the like.

Kelp is a traditional seaweed food that has been widely used as a seasoning for soup and high-quality dishes on foods of major sosa. As a prior art related to a method for preparing a beverage related to kelp, Korean Patent Application No. 91-11992 (Publication 93-1825), a method for preparing a beverage using seaweed and kelp, and Korean Patent Application No. 95-15089 (Publication 97-86) There is a juice production method, etc., but it is a method of preparing a drink or juice using kelp itself, so the texture is not good and the taste and fragrance are strong, so it is not suitable as a drink.

Among seaweeds, research on the biological activity of kelp ingredients along with seaweed was commercialized, and beverages based on alginic acid were commercialized in Japan and Korea, and puree from kelp is sold as seasonings or medicinal products, but there are no commercialized beverages. It is known. Kelp is a nutritious ingredient, physiologically active ingredients such as alginic acid, fugoidan, and laminarin, intestinal function of water-soluble plant fiber such as chlorophyll, minerals such as potassium and calcium, and vitamins are developed as beverages to promote metabolism in the body. If you can supplement the nutritional imbalances and physiologically active ingredients of modern people, expectations are raised as a health drink.

As the main ingredient in kelp, alginic acid prevents arteriosclerosis by lowering cholesterol, prevents high blood pressure from salt, prevents poisoning by excretion of heavy metals, and fucoidan prevents arteriosclerosis by lowering cholesterol, prevents blood clots, and laminarin prevents hypertension. Fucosterol lowers blood cholesterol, prevents arteriosclerosis, and chlorophyll removes bad breath. EPA is a platelet coagulant. Blood clots are prevented. Magnesium and magnesium are known to help prevent heart disease, iron to prevent anemia, and iodine to form thyroid hormones.

Kelp tea is dried and crushed in Japan and dried, and then consumed in water to drink. It is inconvenient to drink because the water insoluble substance is not completely dissolved and settles to the bottom. They also use kelp purena concentrate for medicinal purposes, but there are no commercialized beverages.

The present invention is to extract the useful components contained in the kelp efficiently after a lot of research to the primary extraction with hot water in the neutral zone, the residue is partially hydrolyzed with an acidic solution to extract the water-soluble useful components to the maximum The method was developed to complete the present invention. At this time, it is very important to establish partial hydrolysis conditions because excessive biodegradation results in acid hydrolysis and loss of useful bioactive substances. The present inventors have confirmed through numerous experiments by grinding, cooking, etc. in order to extract the above-mentioned ingredients contained in kelp, but found that only a small amount of active ingredient is released. After researching to improve these problems, the present invention was completed, knowing that the extraction efficiency is high in a specific acidic region.

Common constituents of dried kelp are water 12.1%, protein 7.2%, fat 1.1%, carbohydrate 45.9%, ash 33.7%, calcium 712mg, phosphorus 182mg, iron 7.2mg, vitamin 325 IU. Alginic acid, fucoidan, laminarin, fucosterol, chlorophyll, EPA, and the like, which are known as bioactive substances, are known to be contained in trace amounts in the above components.

1 is a manufacturing process of kelp beverages.

* 1st process

The kelp raw material is salted with kelp farmed in the near sea of Wando and washed three times with tap water of 5 times that of kelp. Using a grinding machine, the cell membrane is crushed to break, extracted with 10-30 times of water at 90 ° C. for 30-60 minutes, and the supernatant is separated to obtain a kelp extract.

2nd process

After the residue was triturated again, citric acid was added to adjust the pH to 2.5-4.0, extracted at 60-80 ° C. for 30-60 minutes, neutralized with sodium carbonate and centrifuged to obtain a kelp extract.

3rd process

The kelp extracts obtained in the first and second processes are combined and diluted with 20 times water. Oligosaccharides, glucose and citric acid are added to prepare kelp beverages, followed by filtration, sterilization and packaging.

Example 1

5 kg of water is added to 1 kg of kelp and washed three times with tap water. The kelp was finely pulverized to a size of 1-2 mm, 30 L of water was added thereto, extracted with stirring at 90 ° C. for 1 hour, and centrifuged to obtain kelp extracts by hot water.

Example 2

The residue was finely ground again, adjusted to pH 3.0 using citric acid, extracted at 60 ° C. for 30 minutes, adjusted to pH 6.5 with sodium carbonate, and centrifuged to obtain kelp extract by acid hydrolysis.

Example 3

96.5 parts by weight of the extract obtained in the first and second steps were combined, diluted with 20 times of water, 1.5 parts by weight of glucose and 2.0 parts by weight of oligosaccharide were mixed, adjusted to pH 6.5 with citric acid, filtered, sterilized and packaged. Prepared.

[Comparative Example]

5 kg of tap water was added to 1 kg of kelp and washed three times. The kelp was finely pulverized to a size of 1-2 mm, 30 L of water was added thereto, stirred at 90 ° C. for 1 hour, centrifuged, and the kelp extract by hot water was extracted. Got it. The extract was filtered and diluted with 20 times of water, 96.5 parts by weight of the extract was mixed with 1.5 parts by weight of glucose and 2.0 parts by weight of oligosaccharides to pH 6.5 with citric acid, and then filtered, sterilized and packaged to prepare a kelp beverage.

[Sensory test]

Using tangle extract prepared in the above example and the extract of the comparative example obtained by simply extracting hot water as a control group, five men and women (10 persons) each had 12 points of taste, 4 points of flavor, and 4 points of chromaticity. Sensory evaluation was conducted to evaluate taste and fatigue recovery.

TABLE 1

Sensory test result of kelp drink

TABLE 2

Sensory Test Results of Kelp Beverage for Fatigue Recovery

As can be seen from the results of Table 1 and Table 2, the beverage of the present invention was found to have excellent palatability and excellent fatigue recovery effect in taste, aroma and color.

The above embodiments are for explaining the present invention, and the technical scope of the present invention is not limited by these examples.

The kelp beverage is a mixture of concentrated kelp extract, glucose, oligosaccharide, citric acid, etc., extracted from alginic acid, fucoic acid, laminarin, fucosterol, chlorophyll, EPA, dietary fiber, minerals, sugars and amino acids. Bio-active substances and nutrients are evenly mixed to provide kelp beverages that are effective not only in terms of taste and nutrition, but also in modern people's fatigue recovery, thereby contributing to the health of consumers and the income increase of fishermen.

Claims (2)

Grind the kelp to extract the cell membrane was broken for 30-60 minutes at 80-95 ℃, the residue was again milled and extracted for 30-60 minutes at 60-80 ℃ under acidic solution, neutralized with alkaline solution and separated A method for preparing kelp beverages containing kelp extract as a main component, which comprises mixing one extract and adding glucose, oligosaccharide and citric acid. The acidic solution is extracted at pH 2.5-3.5 with at least one selected from hydrochloric acid, citric acid, malic acid or tartaric acid, and the alkaline solution is at least one selected from caustic soda, sodium carbonate, calcium carbonate or slaked lime. A method for producing kelp beverages containing the kelp extract as a main ingredient, which is neutralized to pH 5.5-6.5.