KR20020078641A - Manufacture method of calcium with 톳 as main raw material - Google Patents
Manufacture method of calcium with 톳 as main raw material Download PDFInfo
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- KR20020078641A KR20020078641A KR1020010018434A KR20010018434A KR20020078641A KR 20020078641 A KR20020078641 A KR 20020078641A KR 1020010018434 A KR1020010018434 A KR 1020010018434A KR 20010018434 A KR20010018434 A KR 20010018434A KR 20020078641 A KR20020078641 A KR 20020078641A
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 239000011575 calcium Substances 0.000 title claims abstract description 33
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 238000000034 method Methods 0.000 title abstract description 4
- 239000002994 raw material Substances 0.000 title description 3
- 239000002075 main ingredient Substances 0.000 claims 1
- 239000003462 bioceramic Substances 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 208000001132 Osteoporosis Diseases 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 241000264279 Sargassum fusiforme Species 0.000 abstract 2
- 241000199919 Phaeophyceae Species 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 14
- 239000011707 mineral Substances 0.000 description 14
- 150000001413 amino acids Chemical class 0.000 description 10
- 241001474374 Blennius Species 0.000 description 8
- 241001465754 Metazoa Species 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 8
- 210000000988 bone and bone Anatomy 0.000 description 6
- 241000195493 Cryptophyta Species 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 230000035882 stress Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 210000003278 egg shell Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010054196 Affect lability Diseases 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 241000282988 Capreolus Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 206010024264 Lethargy Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Mycology (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)
Abstract
Description
날씨가 궂은 날이나, 바람이라도 부는 날이면 현대인들은 남녀노소를 불문하고 왠지 온몸이 나른하고 편치 못함을 느끼는 것이 사실이다. 게다가 쉽게 무기력해지고 스트레스와 만성적인 피로의 누적으로 불면증에 걸리기도 한다. 이는 미네랄을 거의 포함하고 있지 않은 가공식품이나 인스턴트 식품의 이용급증과 술,담배,불규칙한 식사 등의 연유로 체내 미네랄의 부족이 날로 심각해져 신체의 각 부분이 유기적으로 작동하는데 필요한 미네랄을 충분히 확보하지 못하는데에 그 이유를 찾을 수 있다.그래서 최근 천연 미네랄의 공급원으로서 주목받고 있는 것이 바로 해조류이다.바다속에는 육지에서 흘러 들어오는 온갖 종류의 미네랄이 엄청난 양으로 축적되어 있어 바다에서 생식하는 해조류는 그곳의 미네랄을 충분히 흡수하며 성장하여 최고의 천연 미네랄의 보고로 불려지고 있다.이러한 해조류 중에서도 특히 건강을 유지하기 위해서 필요한 미네랄을 다량으로 함유하고 있는 톳을 이용하여 칼슘을 추출하는 방법을 연구하였다.It is true that on a bad day or even a windy day, people of all ages feel uncomfortable and uncomfortable. In addition, it can easily become lethargic and cause insomnia due to the accumulation of stress and chronic fatigue. This is due to the rapid increase in the use of processed foods and instant foods that contain almost no minerals, and the lack of minerals in the body due to alcohol, tobacco, irregular meals, etc. This is why seaweeds have recently attracted attention as a source of natural minerals, and there is a huge amount of all kinds of minerals flowing from the land, so seaweeds that reproduce in the sea It has been absorbed enough to grow and is said to be a treasure trove of the best natural minerals. Among these seaweeds, the method of extracting calcium from the algae, which contains a large amount of minerals necessary to maintain health, was studied.
미네랄 워터에 바이오 세라믹을 48시간 침전시킨 결과 여러가지 불순물이 제거된 자연식품으로서 국민 건강에 크게 이바지 할 것으로 보인다.As a result of 48 hours of bio-ceramic precipitation in mineral water, it is expected to greatly contribute to national health as a natural food with various impurities removed.
톳을 주원료로 하여 바이오 세라믹으로 가공을 한다는 것이 일반 제품과 차별화 되는 요인이다. 평소 생활할 때 부족해지기 쉬운 영양분을 위주로 보충하고 신선한 바다야채의 성분이 다량 함유되었다The process of using bio-ceramic as raw material of 차별화 is differentiating factor from general products. It is mainly supplemented with nutrients that are likely to be lacking in daily life, and contains large amounts of fresh sea vegetables.
톳을 바이오 세라믹을 첨가한 물로 48시간 숙성하여 세척 후 미네랄 워터를 넣어 한약 추출기(스테인레스로 된 고온압력기)를 이용하여 1600℃의 가스관 4개로12시간은 세게, 12시간은 약한 불로 달여서 칼슘 엑기스를 추출한다.After aging 48 hours with water added with bio-ceramic, wash and put mineral water into it, using a Chinese medicine extractor (stainless steel high pressure press), four gas pipes of 1600 ° C, 12 hours hard and 12 hours low heat, calcium extract Extract
골절 및 골다골증, 스트레스 등에 가장 효과가 높은 것은 해조류이다. 본 식품은 이러한 해조류들 중에서도 칼슘이 다량 함유된 질 좋은 톳을 엄선하여 바이오 세라믹으로 가공하여 고열의 가스관을 이용하여 칼슘을 추출한다.The most effective for fractures, osteoporosis, stress, etc. are algae. Among these seaweeds, this food is selected from high quality 톳 containing large amounts of calcium, processed into bio-ceramic, and extracted calcium using high-temperature gas pipes.
톳의 효능에 대하여...About the benefits of 톳 ...
'바다의 불로초' 라고도 불리는 녹미채(톳)는 콩나물,두부,초와 함께 버무려 먹으면 상큼한 맛이 입맛을 북돋아 주며 저 칼로리와 고 섬유식으로 성인병,고혈압예방은 물론 다이어트에도 효과가 있다고 알려져 왔다. 노루의 꼬리를 닮았다 하여 '녹미채'로 불려지는 톳은 이웃 일본에서는 한국의 명산물로 널리 알려져 있으며 오랜시간에 걸친 녹미채에 관한 수많은 연구들로 인하여 해조류중 최고의 미네랄 성분비와 함께 그 효능을 입증 받아 전 국민적 식품으로 각광을 받고 있다.Kummichae (톳), also called 'Bulocho of the sea', is mixed with bean sprouts, tofu, and vinegar to refresh your taste. It has been known that it is effective in preventing diet, hypertension and adult diseases with low calories and high fiber type. Known as `` mimechae '' because it resembles the tail of a roe deer, it is widely known as a Korean specialty in Japan, and has been proved for its efficacy with the highest mineral content ratio among seaweeds through numerous researches on chlorine for a long time. The nation is in the limelight as a national food.
녹미채는 칼슘의 보고이다.Gummy is a treasure trove of calcium.
칼슘에는 뼈를 생성하거나 강화시키는 작용이 있으며 골절 및 골다공증 등의 예방에 빠뜨릴 수 없는 영양소이다.또한 칼슘에는 신경의 흥분을 억제시키거나 근육의 수축을 진정시키는 작용도 있다.따라서 혈액 속의 칼슘농도가 저하하게 되면 정서불안에 휩싸이거나 스트레스에 대한 저항력이 떨어진다. 게다가 근육이 쉽게 뭉쳐 류머티스나 어깨결림,요통 등이 발생하기 쉽다.이러한 칼슘은 중.노년층의 여성의 경우에는 폐경 후, 여성호르몬의 분비가 감소하여 칼륨의 흡수를 촉진하는 작용이 저하하게 되는데 그 때문에 칼슘부족현상이 일어나기 쉬워진다.Calcium is a nutrient that helps build and strengthen bones and is indispensable for the prevention of fractures and osteoporosis, and it also helps to suppress nerve excitement and sooth muscle contractions. Degradation can lead to emotional instability or less resistance to stress. In addition, muscles tend to clump easily, causing rheumatism, stiff shoulders, and back pain.In the middle-aged and older women, the secretion of female hormones is reduced after menopause, reducing the action of promoting potassium absorption. As a result, calcium deficiency is likely to occur.
이 때 적합한 것이 톳이다. 톳에는 해조칼슘이 풍부하게 들어있는데 그 양은 1등급 우유의 약 13배 다시마의 약 2배에 달하며 해조칼슘의 특징으로는 무미, 무취하며 OIL 및 수분의 흡수력이 우수한 벌립형의 다공질구조를 가져 소화흡수율이 우수하다.녹미채에는 이러한 해조칼슘의 양과 흡수율이 가장 뛰어나 요통과 골다공증을 개선 시킨다.At this time, it is suitable. The algae contains abundant seaweed calcium, which is about 13 times the first-grade milk, about twice the amount of kelp, and is characterized by taste and taste of the algae calcium, which is odorless, odorless, and has a porous porous structure with excellent absorption of oil and moisture. It has the best absorption and absorption rate of seaweed calcium, which improves back pain and osteoporosis.
칼슘이 함유된 식품 중에서 가장 좋은 것은 해조류인데, 그중에서도 녹미채가 가장 눈에 띄는 효력을 발휘한다.녹미채에는 흡수율이 뛰어난 칼슘이 함유되어 있다.Among the foods that contain calcium, seaweed is the best one, but the greens are the most noticeable.
아시아계통과 유럽인들의 칼슘섭취량을 비교해보면 유럽인들쪽이 2배이상의 섭취량임에도 불구하고 특히,노인들의 골절율은 동양인들과 비교하여 배 이상의 비율이라는 사실을 알게 되었다.이 부분에서 양자의 섭취하는 칼슘의 내용을 살펴보면 식물에서 기인되는 칼슘에 커다란 차이를 보이고 있습니다.일본인은 칼슘자체의 섭취량은 적습니다만, 그 중 절반은 식물에서 칼슘을 받아들이고 있다.그와 반대로유럽인들은 동물에서 얻어지는 칼슘이 압도적으많다.Comparing the calcium intake between Asians and Europeans, we found that despite the fact that Europeans consume more than twice as much intake, the fracture rate of older people is more than double that of Asians. In terms of content, there is a huge difference in calcium from plants: Japanese people consume less calcium, but half of them take calcium from plants, while Europeans overwhelmingly get calcium from animals.
녹미채 등의 해조류에는 아미노산(단백질을 구성하고 있는 성분)과 펩치드(단백질을 구성하고 있는 아미노산이 10개 정도 결합한 것)가 있으며 이 아미노산이 칼슘의 흡수율을 최고치로 높여주는 성질을 가지고 있다는 사실을 발견하였다.Algae, such as Kummichae, have amino acids (components that make up proteins) and peptides (which combine about 10 amino acids that make up proteins), and these amino acids have the property to increase calcium absorption to the maximum. Found.
육상식물 등에서도 아미노산과 펩치드를 함유하고 있지만, 그 양은 녹미채와 비교를 할 경우, 극히 저조한 수치이다.생선뼈나 동물의 뼈 계란껍질 등에는 더더욱 함량이 적고 광물성 칼슘에는 전혀 함유되어 있지 않다.그러한 아미노산이나 펩치드(활성아미노산이라 칭함)의 비율은 아래와 같다.Although terrestrial plants contain amino acids and peptides, their amounts are extremely low when compared to zucchini: they are much lower in fish bones and animal egg shells, and not in mineral calcium at all. The ratio of such amino acids and peptides (called active amino acids) is as follows.
/해양식물/:녹미채...100％(비율구성기준)/ Seafood /: Grilled vegetables ... 100%
/육지식물/:야채,콩,깨,보리,당근,고구마,부로컬리 등...10％/ Hortimate plants /: Vegetables, beans, sesame seeds, barley, carrots, sweet potatoes, broccoli, etc ... 10%
/육지동물/:소의 뼈,계란 껍질 등.... 10％/ Land animals /: Bone bones, egg shells, etc ... 10%
/광물/:탄산칼슘,유산칼슘,인산칼슘 등의 의약품원료,곤약 등의 식품첨가물 원료....0％/ Minerals /: Food additives such as pharmaceutical raw materials, such as calcium carbonate, calcium sulfate, calcium phosphate, konjac ... 0%
이와같은 수치에서 알 수 있듯이 칼슘의 근원이 되는 광물성 칼슘을 식물이 흡수하고 이것을 동물-소, 물고기 등이 섭취하여 뼈로 전환된다고하는 ＜칼슘사이클＞의 존재가 윤곽을 드러내고 있다.As can be seen from this figure, the existence of the <Calcium Cycle>, which is said to be absorbed by the mineral calcium, which is the source of calcium, and converted to bone by being ingested by animals, cows, and fish, is outlined.
칼슘싸이클Calcium Cycle
흡수율No1 ＜식물성칼슘＞활성 아미노산 칼슘이 많고 동물의 뼈나 껍질을 형성Absorption rate No1 <vegetable calcium> A lot of active amino acid calcium, and forms bone and shell of animal
흡수율No2＜동물성칼슘＞활성아미노산 칼슘이 적고 풍화(風化)하여 광물화됨.Absorption rate No2 <animal calcium> There is little active amino acid calcium, it weathers and mineralizes.
흡수율No3 ＜광물성칼슘＞활성아미노산 칼슘이 없고 식물이 활성아미노산으로 변함. --사람은 30세까지는 광물성,동물성 칼슘을 함께 흡수가 가능하다.Absorption rate No3 <mineral calcium> Active amino acid There is no calcium, and a plant turns into active amino acid. Humans can absorb mineral and animal calcium up to 30 years of age.
따라서 동물뼈로 바뀌는 식물성 칼슘(녹미채 등)이 가장 사람에게 유효한 칼슘이란 것을 알 수 있다.Therefore, it can be seen that vegetable calcium, which is converted into animal bone, is the most effective calcium for humans.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6443172A (en) * | 1987-08-11 | 1989-02-15 | Meiji Seika Kaisha | Processing of 'hijiki' |
| JPH07247218A (en) * | 1994-03-10 | 1995-09-26 | Sapooto:Kk | Calcium pharmaceutical preparation improved in absorbability and method for improving absorption of calcium |
| KR19980021269A (en) * | 1996-09-11 | 1998-06-25 | 박진유 | Seaweed Rings Manufactured Using Seaweed Solids and Extracts |
| KR19980061485A (en) * | 1996-12-31 | 1998-10-07 | 이직환 | Method for manufacturing functional foods and medicinal substances extracted by organic acid mineral water purification |
| KR19990015783A (en) * | 1997-08-09 | 1999-03-05 | 조성문 | 제조 Manufacturing method of 톳 beverages containing extract as main ingredient |
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2001
- 2001-04-06 KR KR1020010018434A patent/KR20020078641A/en not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6443172A (en) * | 1987-08-11 | 1989-02-15 | Meiji Seika Kaisha | Processing of 'hijiki' |
| JPH07247218A (en) * | 1994-03-10 | 1995-09-26 | Sapooto:Kk | Calcium pharmaceutical preparation improved in absorbability and method for improving absorption of calcium |
| KR19980021269A (en) * | 1996-09-11 | 1998-06-25 | 박진유 | Seaweed Rings Manufactured Using Seaweed Solids and Extracts |
| KR19980061485A (en) * | 1996-12-31 | 1998-10-07 | 이직환 | Method for manufacturing functional foods and medicinal substances extracted by organic acid mineral water purification |
| KR19990015783A (en) * | 1997-08-09 | 1999-03-05 | 조성문 | 제조 Manufacturing method of 톳 beverages containing extract as main ingredient |
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