KR20040047487A - Preparation of Mineral and Salt from Sea-weed - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing seaweed minerals and salt by extracting minerals from seaweeds containing the high content of minerals. CONSTITUTION: A method for manufacturing seaweed minerals and salt is characterized by using seaweeds such as the by-product of brown seaweed, sea tangle, sea lettuce, Hizikia fusiforme and the like. Therefore, the manufactured seaweed minerals and salt improves the original taste of foods, increase the human health, improves mineral balance and fill up the loss of minerals.

Description

Manufacturing method of seaweed mineral and seaweed salt {Preparation of Mineral and Salt from Sea-weed}

Functional material seaweed is commonly used in the English name Sea weeds. Viscosity polysaccharides in the seaweed account for a large amount of 40-60% per dry weight, and are used industrially as raw materials for food additives and flavors. Since seaweed polysaccharides are difficult to degrade by human digestive enzymes, they have not been recognized as nutritional values since ancient times, but they have recently attracted attention as plant fibers referred to as sixth nutrients. Other features of seaweed are rich in vitamins and minerals, vitamins A, B1, B2, C, and niacin, and minerals vary in content and type, such as K, Na, Mg, and Ca. Moreover, seaweed is a treasure trove of vitamins and minerals.

Seaweed contains about 8%, kelp 20-24%, seaweed 35%, and 톳 21% minerals. These are all absorbed by seaweeds as they grow in the sea. For example, kelp, such as kelp, absorbs only a small amount of iodine that is dissolved in the seawater, and accumulates a lot, but in any case, most of the minerals in seawater are contained in the seaweed. Given the growth of living things, if all the minerals needed by humans exist in seawater, all the minerals we need can be supplied from the seaweed.

Most of the minerals are used as an enzyme material in the body's metabolism. So no matter how small the amount, if it is not available, it will not produce enzymes, and without it, metabolism will stop there. To stay healthy, you must consume all the minerals you need.

Important minerals in seaweeds include phosphorus, magnesium, sodium, potassium, silicon, iron, manganese, zinc, copper, aluminum, arsenic, selenium, iodine, cobalt, and fluorine. The presence of the required minerals is known. Therefore, it is possible to contribute to the public health by developing the production technology of seaweed minerals.

In Japan, seaweed, seaweed, and seaweed are consumed in the order of seaweed, and Korea is in a similar trend. Among them, seaweed is processed in various forms, but the efficient use of seaweed by-products is urgent. It is necessary to obtain minerals from sea water extract using hot water extract and to identify their functionality. The background of seaweed minerals is described below.

In Korea, salt intake is higher than that of Westerners, which causes stroke in hypertension. The Ministry of Health and Welfare recommends less than 10 g / day salt intake. It is pointed out that the dietary habits of the people are centered in the West, and that traditional foods without salt such as soy sauce and salted fish are the basis. Reducing the use of salts has a disadvantage in that satisfaction is reduced due to the reduction of the umami in terms of taste and taste of food. In reality there are two issues of choice: low salt foods and improved taste. Conversely, it is low salt but the importance of this study can be mentioned in terms of taste improvement.

In addition, salt (Na) and K (potassium) that is recently concerned about the lack of mention. Sodium and potassium are distributed in the extracellular fluid and the inner fluid, respectively, to maintain the balance of the body (always). Originally, K is naturally contained in many foods, which requires attention to the intake amount, and the present-day shortage of advanced refining technology has been a problem. In other words, K is reduced in foods, and the mineral balance is greatly deteriorated from excessive intake of Na due to the spread of instant foods. In general, NaCl is less than 10g / day (4g / day as Na), K is 2-4g / day, and Na: K = 1: 0.5-1, but the loss of K is significant in modern stressful Na: It can be said that K = 1: 2 is ideal.

Seaweed is a plant whose leaf is rich in seawater, but it does not absorb nutrients from the roots but grows on the surface of the leaves. Moreover, the seaweed is growing by absorbing the components of seawater, but comparing the composition of minerals in the seawater and the composition of the minerals in the seaweed is showing a difference between them, and the seaweed is selected and concentrated without absorbing the components of the seawater, and some more seawater It turns out that it contains a trace amount more. Its concentration ratio is low in sodium, high in potassium, calcium and magnesium, and contains other trace elements necessary for living bodies such as iron, manganese, zinc and copper.

1 is a method for preparing seaweed mineral and seaweed salt

1. Preparation of Wakame Minerals Using Ultrafiltration Separation Technology

Seaweed is harvested to remove and salt foreign matters, to process stems and leaves separately, or to manufacture and sell dried products. In the process, a large amount of by-products are produced, but there is an urgent need for an alternative. Therefore, a technology for preparing seaweed minerals using seaweed by-products was developed.

2. Manufacturing method and use of seaweed mineral

1) M-1 is obtained by ultrafiltration in sea water extract of seaweed and concentrated up to 20% by solid content. It contains 12-13% minerals and 4-5% mannitol and contains many amino acids. It has strong flavor, sweetness and Jimmy, and has a distinctive flavor. As a use, it can be used for coloring products, such as salted fish, meat, aquatic products, dried broth, and soy sauce.

2) M-2 is activated carbon treated with M-2. It is a colorless, transparent liquid. It can be added to food, candy, fermented milk, etc. as a functional material in addition to beverages and breads.

3) M-3 is M-1 spray-dried, light brown powder. It is used in food manufacturing process where water cannot be used. It is also suitable for use as a home seasoning.

4) M-4 is the addition of the texturing and NaCl in M-3, it is not a raw material type, but to replace the conventional salt in seaweed mineral base. The salt is preserved while reducing Na while making it possible to make low salt seasonings.

The main effect of seaweed minerals is the triangular effect of taste as an improvement in taste. In other words, there is a "triangular effect of taste" created by the box relationship of sugars, amino acids, and minerals.

Improve the original taste of food. Maintain and promote dietary health and develop as cooking and seasoning as a "delicious salt" of low sodium diet. It plays a role in improving the mineral balance of modern people and supplementing the lost minerals in the stress environment society. 20 or more kinds of minerals are mixed and prepared into equivalent, trace and trace minerals.

The growth promoting effect of commercial microorganisms promotes the growth of microorganisms in the manufacturing process of traditional fermented foods and seasonings. It activates intestinal useful bacteria and inhibits the growth of E. coli.

In tissue culture, growth promotion has an effect of promoting the growth of plant cells, which shows agricultural production and application to biotechnology. Appropriate for feeds, foods, etc.

Claims (2)

Seaweed mineral and seaweed salt manufacturing method using seaweed. The method for producing seaweed minerals and seaweed salts according to claim 1, wherein the seaweed minerals, seaweed, and seaweeds other than seaweed stem and seaweed ear are used.