KR20020027736A - Eicosapentaenoic Acid and Docosahexaenoic Acid an abundance Jelly - Google Patents
Eicosapentaenoic Acid and Docosahexaenoic Acid an abundance Jelly Download PDFInfo
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- 235000020673 eicosapentaenoic acid Nutrition 0.000 title claims abstract description 23
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 title claims abstract description 20
- 229960005135 eicosapentaenoic acid Drugs 0.000 title claims abstract description 20
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 title claims description 15
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 title abstract description 18
- 235000020669 docosahexaenoic acid Nutrition 0.000 title abstract description 17
- 235000015110 jellies Nutrition 0.000 title abstract description 3
- 239000008274 jelly Substances 0.000 title abstract description 3
- 229940090949 docosahexaenoic acid Drugs 0.000 title description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 229920001817 Agar Polymers 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 239000008272 agar Substances 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 241000234282 Allium Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 3
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 3
- 239000008103 glucose Substances 0.000 claims abstract description 3
- 239000002244 precipitate Substances 0.000 claims abstract description 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 239000011347 resin Substances 0.000 claims description 4
- 229920005989 resin Polymers 0.000 claims description 4
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 2
- 239000005977 Ethylene Substances 0.000 claims description 2
- 241000218206 Ranunculus Species 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims description 2
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 claims description 2
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 239000012257 stirred material Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 240000003291 Armoracia rusticana Species 0.000 claims 1
- 235000011330 Armoracia rusticana Nutrition 0.000 claims 1
- HSRJKNPTNIJEKV-UHFFFAOYSA-N Guaifenesin Chemical compound COC1=CC=CC=C1OCC(O)CO HSRJKNPTNIJEKV-UHFFFAOYSA-N 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 235000015170 shellfish Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 abstract description 9
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 abstract description 9
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 abstract description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 2
- 241000263300 Paphia undulata Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 210000004556 brain Anatomy 0.000 abstract 1
- 210000002569 neuron Anatomy 0.000 abstract 1
- 208000019553 vascular disease Diseases 0.000 abstract 1
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 10
- 229960003080 taurine Drugs 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 229920000855 Fucoidan Polymers 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 241001274189 Pomatomus saltatrix Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000006727 cell loss Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0644—Taurine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5026—Alginate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
Description
본 발명은 아이코사펜타엔산(Eicosapentaenoic Acid : EPA), 도코사헥사엔산(Docosahexaenoic Acid : DHA), 타우린(Taurine), 푸코이단(Fucoidan)과 그 밖의 비타민과 무기질이 풍부한 수산물을 주 재료로 하여 제조한 묵에관한 제조방법이다.The present invention is mainly made of aicosapentaenoic acid (EPA), docosahexaenoic acid (Docosahexaenoic acid: DHA), taurine (Taurine), fucoidan and other vitamins and minerals aquatic products It is a manufacturing method about the prepared jelly.
오메가-3 고도불포화 지방산에는 아이코사펜타엔산(Eicosapentaenoic Acid :EPA)과 도코사헥사엔산(Docosahexaenoic Acid: DHA) 그리고 리놀렌산(α-Linoleic)이 있다. 이 중에는 수산물에서만 존재하는 아이코사펜타엔산(Eicosapentaenoic Acid : DHA)과 도코사헥사엔산(Docosahexaenoic Acid : DHA)이 대부분이며, 육상식품에는 미량의 리놀린렌산(α-Linoleic)이 있다.Omega-3 polyunsaturated fatty acids include Eicosapentaenoic Acid (EPA), Docosahexaenoic Acid (DHA) and Linolenic Acid (α-Linoleic). Among them, aicosapentaenoic acid (DHA) and docosahexaenoic acid (DHA), which are present only in aquatic products, are mostly, and there are trace amounts of linolenic acid (α-Linoleic) in land foods.
아이코사펜타엔산(Eicosapentaenoic Acid : EPA)과 도코사헥사엔산(Docosahexaenoic Acid : DHA)을 가장 많이 함유한 수산물로는 흔히 등푸른 생선이라고 불리우는 어류의 지질에 있다.(표-1 참조)The most aquatic products containing Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) are found in the lipids of fish, commonly called back blue fish (see Table-1).
아이코사펜타엔산(Eicosapentaenoic Acid : EPA)의 효능으로서는 1. 혈액중의 콜레스테롤 함량을 저하시킨다 2. 혈관계통의 질병치료에 효과적이다 3. 혈액중의 중성지방을 낮추어 준다 4. 혈압강하 및 유동성을 증가시킨다Eicosapentaenoic Acid (EPA) has the following benefits: 1. Lowers the cholesterol content in the blood 2. Effective for treating diseases of the vascular system 3. Lowers triglycerides in the blood 4. Lowers blood pressure and fluidity Increases
그리고 도코사헥사엔산(Docosahexaenoic Acid: DHA)의 효능은 1. 두뇌활동을 돕는데 탁월하다 2. 뇌세포 감소를 예방한다 3. 치매 예방에 효과적이다 4. 암예방 및 류머티즘 치료에 효과적이다.Docosahexaenoic Acid (DHA) has the benefits of: 1. Excellent for helping brain activity 2. Prevents brain cell loss 3. Effective for preventing dementia 4. Effective for cancer prevention and rheumatism treatment.
(표-1 어육 100g중의 함량)(Table 1 Content in 100g of Fish Meat)
그리고 바지락조개의 육질속에는 타우린(Taurine)의 함량이 650mg%. 마그네슘(Mg) 50mg%. 철(Fe) 7.0mg%를 함유한 영양성분이며, 다시마는 알긴산(Alginic acid)이 20∼30%를 차지하고 있는 점성이 높은 섬유질 성분의 갈조류로서, 칼륨 7,500mg%, 칼슘 4,500mg%, 철(Fe) 3.3mg%등의 영양성분이 함유되어 있다. 타우린(Taurine)은 함황아미노산의 일종으로써 피로회복과 해독기능의 생리작용을하며, 알긴산은 분자량이 240,000이나 되는 고분자화합물의 다당류로써, 비만을 예방하고 성인병 발병인자인 LDL-콜레스테롤을 감소시킬 수 있는 HDL-콜레스테롤의 생성을 촉진시키는 작용을 한다.And in the flesh of clam clam, the content of taurine (Taurine) is 650mg%. 50 mg% of magnesium (Mg). It is a nutritious ingredient containing 7.0 mg of iron (Fe), and kelp is a highly viscous fibrous brown algae with 20-30% of alginic acid. It is 7,500 mg of potassium, 4,500 mg of calcium, iron ( Fe) contains 3.3mg% of nutrients. Taurine is a type of sulfur-containing amino acid, which has a physiological effect of fatigue recovery and detoxification.Alginate is a polysaccharide with a molecular weight of 240,000, which can prevent obesity and reduce LDL-cholesterol. It acts to promote the production of HDL-cholesterol.
아이코사펜타엔산 (Eicosapentaenoic Acid : EPA)과 도코사헥사엔산(Docosa-hexaenoic Acid: DHA)에 대한 중요성과 필요성은 대부분 사람들이 느끼고 있다. 그러나 우리사회에서는 값비싼 건강식품이나 약품으로써의 아이코사펜타엔산(Eicosapenta-enoic Acid: EPA)과 도코사헥사엔산(Docosahexaenoic Acid: DHA)의 연구는 활발하게 이루어지고 있지만 식품으로써의 연구는 미진하다. 따라서 본 발명은 누구든지 식탁에서 간편하게 드실 수 있도록 식품으로 상용화 시키는 것이 그 목적이다.Most people feel the importance and necessity of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). In our society, however, research on Eicosapenta-enoic Acid (EPA) and Docosahexaenoic Acid (DHA) as expensive health foods and medicines is being actively conducted. To be poor. Therefore, it is an object of the present invention to commercialize the food so that anyone can easily eat at the table.
이하에서 본 발명을 실시예에 따라 상세히 설명한다.Hereinafter, the present invention will be described in detail according to embodiments.
1. 분쇄공정1. Crushing process
어육은 부패하기 쉬운 내장과 뼈를 제거한후 깨끗하게 세정하여, 사용 및 보관이 용이하도록 건조기로 약120℃에서 3∼4시간동안 건조시킨다. 건조된 어육은 분쇄기를 이용하여 입도가 100∼120메쉬 정도가 되도록 분쇄한다.Fish meat is washed clean after removal of perishable organs and bones and dried for 3-4 hours at about 120 ℃ using a dryer to facilitate use and storage. The dried fish meat is ground to a particle size of about 100 to 120 mesh using a grinder.
다시마는 깨끗하게 세정한후 약80℃의 물에서 10초정도 담그었다가 수분이 제거되도록 건조시킨후, 입도가 1,000∼1,500메쉬 정도가 되도록 분쇄한다.Kelp is washed clean, soaked in water at about 80 ℃ for 10 seconds, dried to remove moisture, and then pulverized to a particle size of 1,000 ~ 1500 mesh.
2. 가열공정2. Heating process
분말화된 어육에는 아이코사펜타엔산 (Eicosapentaenoic Acid : EPA)과 도코사헥사엔산(Docosahexaenoic Acid : DHA)을 0.1∼0.15중량%. 0.15∼0.2중량%, 포도당 0.2중량%, 전분 3중량%, 식염 1중량%, 무우즙, 파즙, 마늘즙, 생강즙을 첨가시킨후 가열한다. 어육분말은 가열에 따라 팽윤이 촉진되어 분말입자가 파괴되고 점성이 높은 호화상태에 이르며, 그 상태가 지나면 입자는 결국 졸(Sol)화 한다.The powdered fish meat contains 0.1 to 0.15% by weight of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). 0.15 to 0.2% by weight, glucose 0.2% by weight, starch 3% by weight, salt 1% by weight, radish juice, green juice, garlic juice, ginger juice is added and then heated. The swelling is promoted as the fish meat powder is heated, and the powder particles are destroyed and a viscous gelatinization state is reached. After that, the particles are finally solized.
다시마와 한천은 별도의 가열기로서 바지락 5중량%, 다시마 분말 10중량%, 한천 20중량%, 식염 1중량%, 전분 3중량%와 양파즙, 마늘즙, 생강즙을 첨가하여 가열한다. 100℃에서 10분 정도 가열한후 바지락을 건져내고, 다시다 분말과 한천이 호화상태를 거쳐 졸(Sol)화 할때까지 가열을 지속한다.Kelp and agar are heated by adding 5% by weight of clam, 10% by weight of kelp powder, 20% by weight of agar, 1% by weight of salt, 3% by weight of starch and onion juice, garlic juice and ginger juice. Heat 10 minutes at 100 ° C, remove the clam, and then continue heating until the powder and agar are sol-solated.
3. 원심분리공정3. Centrifugation process
졸(Sol)화한 어육과 다시마 및 한천에 포함되어 있는 불순물은 원심분리기로서 침전시켜 제거한다.Sol fish and kelp and impurities in agar are precipitated and removed by centrifuge.
4. 교반공정4. Stirring Process
침전물을 제거시킨 물질은 밀봉된 교반기에 넣고 구연산 0.1중량%을 첨가시킨후, 골고루 섞이도록 600RPM으로 약5분 정도 교반한다.The material from which the precipitate was removed is placed in a sealed stirrer, and 0.1% by weight of citric acid is added, followed by stirring at 600 RPM for about 5 minutes to mix evenly.
5. 포장 및 숙성공정5. Packaging and Aging Process
아이코사펜타엔산 (Eicosapentaenoic Acid : EPA)과 도코사헥사엔산 (Docosa-hexanoic Acid : DHA)은 공기와 결합 산화하여 과산화지질이 생기는 단점이 있다. 따라서 산소와의 차단뿐만이 아니라 광차단 및 저온보관이 필수적이다. 이에 본 발명은 교반을 마친 물질을 곧바로 프로필렌수지 용기에 담아 간장, 미나리즙, 고추냉이즙, 물엿등으로 제조한 소스를 표면에 바른후 PET+ PE+ 에칠렌수지로 밀봉하여 냉장창고에서 저온숙성시킨다.Eicosapentaenoic acid (EPA) and docosahexaenoic acid (Docha-hexanoic Acid (DHA)) have the disadvantage of binding to air and oxidizing lipid peroxide. Therefore, not only blocking with oxygen but also light blocking and low temperature storage are essential. Therefore, the present invention immediately put the stirred material in a propylene resin container, soy sauce, buttercup juice, wasabi juice, starch syrup, etc. are applied to the surface and sealed with PET + PE + ethylene resin to be aged at low temperature in the cold store.
사람들 중에는 아이코사펜타엔산과 도코사헥사엔산을 필요로 하지만 생선을 좋아하지 않거나 비린내로 인하여 생선을 멀리하는 사람들이 있다. 따라서 본 발명은 이러한 사람들에게 생선이라는 이미지와 생선 특유의 비린내를 제거한 식품을 제공하고, 어느 가정에서든지 손쉽게 기능성 건강식품을 접할수 있도록 편리를 도모하고져 한다.Some people need icosapentaenoic acid and docosahexaenoic acid, but some do not like fish or keep fish away from fishy fish. Therefore, the present invention is to provide a food that removes the fishy image and the unique fishy fish to these people, and to facilitate the convenient functional health food in any home.
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| KR1020000058328A KR20020027736A (en) | 2000-10-04 | 2000-10-04 | Eicosapentaenoic Acid and Docosahexaenoic Acid an abundance Jelly |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423021A (en) * | 2011-10-25 | 2012-04-25 | 广东润科生物工程有限公司 | Nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and preparation method thereof |
| ES2609047A1 (en) * | 2015-09-21 | 2017-04-18 | Nutris Ingredients, S.L. | Procedure for the manufacture of guminola and guminola with functional ingredients (Machine-translation by Google Translate, not legally binding) |
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2000
- 2000-10-04 KR KR1020000058328A patent/KR20020027736A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423021A (en) * | 2011-10-25 | 2012-04-25 | 广东润科生物工程有限公司 | Nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and preparation method thereof |
| ES2609047A1 (en) * | 2015-09-21 | 2017-04-18 | Nutris Ingredients, S.L. | Procedure for the manufacture of guminola and guminola with functional ingredients (Machine-translation by Google Translate, not legally binding) |
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