KR20110080686A - Composition sweet corpuscle fucoidan with dry laver - Google Patents

Abstract

PURPOSE: A dried laver composition containing fucoidan with the sweet flavor, and a producing method thereof are provided to improve the quality of dried laver. CONSTITUTION: A producing method of a dried laver composition containing fucoidan comprises the following steps: selecting ingredients including raw laver and stevioside(1); washing the raw laver with purified water(2); par-boiling the washed laver after inserting into a tank with the stevioside(3); drying the mixture for 5~10days(4); crushing the dried laver mixture(5); cutting the washed raw laver(6); mixing the crushed dried laver mixture with the purified water, and adding the cut raw laver to obtain a raw laver mixture(7); molding the cutting the obtained dried laver composition(8); and packing the dried laver composition(9).

Description

Composition of dried seaweed containing fine fucoidan of sweet flavor and its manufacturing method {Composition Sweet Corpuscle Fucoidan With Dry Laver}

Our land is a precious country with a nationally-favored country, which has the world's five tidal flats with long coasts at 34-37 degrees latitude, but the world is envious, but the temperature of seawater rises due to environmental changes in the global village. The weakening of the seaweeds used in the invention aimed at producing better quality seaweed by using seaweed and other seaweeds together with water, in the reality that it is not possible to produce high-quality materials as before. It is a technology field that develops a use that can be used as a raw material of sea, and mixes it with water, to create a new composition with a better world flavor with better quality, and compares the ingredients of fucoidan that emerged as a health issue of the 21st century. Seaweeds are selected and composed of a composition that has no change in the fundamental image of seaweed. Specifically, the step-by-step technical fields are technologies for selecting and selecting raw materials, technologies for producing washing products, technologies for producing poached products, and technologies for producing dry products. Sweet, including the art of pulverizing products, the art of producing cut seams, the composition of the composition ratio and the composition of the water laver mixture, the art of making selective cut dry seaweed, the art of packaging seaweed laver mixtures It is a manufacturing method of the dried seaweed composition containing the fine fucoidan of a flavor.

World seaweed composition and preparation method thereof (10-2007-0124065), collagen world seaweed composition and preparation method thereof (10-2009-0003969), seasoned seaweed containing sweet salt and vita green tea seasoning oil ( Containing a fine flavor of fine fucoidan against the background of the manufacturing method of the seaweed composition (10-2009-00056727) and the dried seaweed composition containing the collagen and sulfur of the sweet flavor filed on the same day It is a dry seaweed composition and its manufacturing method.

It is selected as a task to solve the technology of producing a new composition that secures international competitiveness by producing good quality seaweed as a flower of the tidal flat industry. Specifically, seaweed, which produces seaweeds, has no business value, Among them, seaweeds, which are considered the by-products of the biggest problem, are selected as a task to solve the technology of improving the main seaweeds of the additive of the present invention, and other seaweeds are not suitable for use due to substandard and discoloration. Selected as a task to create new value with additives with fucoidan by reforming by-products of seaweed, which are thrown away by seaweed, and mixing them with water, to improve the popular world flavor that creates value from selected seaweeds. Selected as the task to solve the technology to improve the flavor In order to solve the technology that uses the properties of the seaweed as the characteristics of the seaweed, that is, compatible physical properties, the technical task of each step is a technical task of selecting and selecting a raw material and a technology of producing a washing product. Task, technical task of producing a poached product, technical task of producing a dry product, technical task of forming a pulverized product, technical task of producing a cutting bite, composition blending ratio and water mixing composition Of the dried laver composition containing the fine fucoidan of sweet flavor, including the technical problem of the step of forming, the step of forming the selective cut dry laver, the technical problem of packaging the packaging laver mixture It is a manufacturing method.

The present invention comprises a technical step clearly and concise step by step to solve the above problems to form a dry seaweed composition containing sweet fucoidan of sweet flavor and processes the objectives and methods for each task The solution to the problem of maintaining independent technologies by setting them separately is presented step by step in the following process sequence.

In the first process, selecting and selecting raw materials,

Selected fronds made of thin and sticky substance as red algae, and watery, 10-15cm long, black and glossy, fragrance is selected, and sticky ingredient is fucoidan when placed in water with seaweed. Raw seaweed ear that collects and discards seaweed with the same ingredients, or good seaweed, selects raw seaweed or good seaweed, and selects left and right seaweed or good seaweed, and one or two to four mixed products It is the step of selecting and sorting raw materials for screening composition, selecting stevioside and selecting more than 50% purity.

The second process is to produce a wash product,

1 ~ 3 times of washing with selected water and flowing water to remove foreign substances and salt to produce washing water, and the selected seaweed, seaweed, fresh seaweed, and fresh seaweed are heated to 50 ± 5 ℃. One to two rapid washing to remove the salt and foreign substances to wash the seaweeds, raw fish, raw seaweed, fresh products of washing or mixed 2-4 to produce a washing product called mixed products.

The third process is to produce a poached product,

5% aqueous solution of stevioside mixed with 1-10 wt% of stevioside and 99-90 wt% of purified water was added to the tank, warmed to 100 ± 5 ° C., and the wash product or wash mixed product was added, and the tissue of the wash product or mixed product Depending on the hardness of 1 to 5 minutes poached product or the product of the poached mixture to create a product to show the flexibility in the tissue and attach the sweet taste of steviosides to the epidermis to produce a poached product to improve the sweet flavor flavor.

The fourth process is to produce a dry product,

Poached product or poached mixed product Dry for 5 to 10 days in a well-ventilated outdoor drying room, and put it in a 70 ~ 30 ℃ vegetable dryer and dry it for 20 to 48 hours to produce a dry product and a dry mixed product, and then dry the product to 10% or less of moisture. Step to create.

The fifth process comprises the step of forming a milled product.

The dry product and the dry mixed product are placed in a freeze pulverizer rotating at a power of 5 hp 250 rpm and filtered through a 40 (0.381 mm) to 1,000 (0.0013 mm) mesh network to grind the product and the ground mixed product having particles of 40 to 1,000 mesh. The step of forming a pulverized product to be divided by the size of the particles according to the surface cure and type of the product and the surface cure and type of the mixture product by producing a.

The sixth process is to produce a cutting bite,

The washed steamed water is put into a steamed water cutter that rotates at a power of 5 horsepower 250rpm and cut into sizes of 3 to 12 mesh to generate a cutting watered water.

The seventh step is to form a composition blending ratio and bite mixture,

5 to 60% by weight of the crushed product and 95 to 40% by weight of the purified water were put in a liquid mixer rotating at a power of 5 horsepower 250rpm and mixed for 5 to 30 minutes to form a purified water mixture product, and the purified water mixed product was cut with 95 to 5% by weight. 5 to 95% by weight of the seaweed is added and mixed for 10 to 40 minutes to form a water mixture, and the composition of the water mixture is called the composition of the present invention composition ratio and the water mixture is a step of calculating the composition.

The eighth step is to form and dry to form a dry seaweed,

The water mixture is placed in a water molding automatic molding dryer rotating at a power of 5 horsepower 5 ~ 250rpm and put into a mold of water molding of 5 ~ 20cm in width and 7 ~ 28cm in length and transferred to a transfer tray. The change to low temperature is the step of forming a dry laver by forming and drying the dried laver by drying automatically for 3 to 30 minutes by hot air.

The ninth process comprises the steps of forming a selective cut dry laver,

The dried laver transferred to the transfer tray is damaged and defective products are automatically sorted, and the dry laver of the perfect quality is sorted by full-length dry laver 20cm wide and 28cm long depending on the application, and 7cm wide x 5cm wide or 7cm wide 10 cm or 7 cm x 15 cm, or 7 cm x 20 cm, or 14 cm x 5 cm, or 14 cm x 10 cm, or 14 cm x 15 cm, or 14 Cm × 20 cm, or 21 cm × 5 cm, or 21 cm × 10 cm, or 21 cm × 15 cm, or 21 cm × 20 cm, or 28 cm × 5 cm Or, it is a step of forming a selective cut dry laver by automatically sorting according to the purpose of 28 cm × 10 cm, 28 cm × 15 cm, or 28 cm × 20 cm.

The tenth step is to package the laver mixture.

The sorting cut dry laver transferred to the conveying tray is placed in the packaging bag of aluminum foil or polyethylene film. 5-10 sheets of the front laver laver are put in the desiccant, and the vacuum machine (three-sided or four-sided vacuum machine SJA-101 or SJA-201), and depending on the application, put 5 ~ 20 sheets of cut dry laver into a transparent container, and then put them in a packaging bag of aluminum foil or polyethylene film, put a desiccant, and operate the vacuum machine operated by the power of the transfer table (three sides Or by vacuum packing with a slope vacuum machine SJA-101 or SJA-201), and packaging the seaweed mixture, containing the dark flavor of sweet flavor and the fine fucoidan of sweet flavor. It is a manufacturing method of a dry laver composition.

The present invention is to prepare a dried seaweed composition containing fine fucoidan of sweet flavor, and to distinguish the functional characteristics of the raw materials used and the effects on nutrition and composition to humans. The effect of the composition, b. As it provides an increase in function by compatibility with the functional properties of the raw materials used in the composition, We want to clarify the effect of.

end. Effect of the composition,

The present invention has the effect of developing a seaweed alternative to pollution-free seaweed with a dried seaweed composition containing a sweet flavor of fine fucoidan.

The present invention is an effect by the technique of the present invention to increase the yield of water seaweed using a seaweed that discards the maximum effect with a dried seaweed composition containing a sweet flavor of fine fucoidan.

In the present invention, it is an effect of the technique of the present invention to improve the sweet flavor of seaweed with a stevioside heated aqueous solution with a dried seaweed composition containing fine fucoidan of sweet flavor.

The present invention is a dry seaweed composition containing sweet fucoidan of sweet flavor, and it is an effect by the technique of the present invention that it is attached to the seaweed using the viscosity of the fucoidan to increase the tensile force of the seaweed.

The present invention is a dry seaweed composition containing sweet fucoidan of sweet flavor, and is a composition for adding fucoidan of fine powder. The viscosity and fineness of fine fucoidan are mixed and rise to have a savory flavor by heat. It is an effect by the technique of the present invention.

The present invention is a dried laver composition containing sweet fucoidan of sweet flavor, and the new value of industrial applicability is an effect by the technology of the present invention.

The present invention is a dried seaweed composition containing sweet fucoidan with a sweet flavor, and is a differentiated export product by new value. It's an effect.

The present invention is the result of the sensory tasting of the dried seaweed composition containing the fine fucoidan of sweet flavor, showing the superiority of the present invention is shown in Table 1.

The sensory tasting is a result of the sensory tasting consisting of a total of 40 adult men and women 20 people, the front of 400 sheets of the composition of the present invention to pay a total of 400 pieces of seaweed laver in the general market as a control 400 10 days after the market payment and home use, the answers to the above substances were synthesized, and 100% support of flavor, taste and preference is an indicator of the inventive progress as a result of the differential comparative value of the present invention. .

The results confirmed in the sensory tasting is the highest demand of kimchi laver of the full-length seaweed, the savory and sweet flavor appearing in the comparison of high-strength and roasted seaweed is representative of the popular world flavor, it is to have such a flavor in the dry laver of the present invention It is an effect that represents the value of the present invention as a functional feature that creates new demand.

I. Functional properties and compatibility of raw materials used in the composition,

1 seaweed.

A red algae belonging to the genus of seaweed Porphyra. The frond of thin and sticky material has various colors ranging from dark brown to reddish-pink, and sexual reproduction occurs at the edge. It grows in the upper intertidal zones of the southern and northern hemispheres and grows well in nitrogen-rich water, such as areas where sewage drains. It is harvested, dried and used for food, more than any other sea horse.

First-class use was laver, which Indians ate instead of salt. Native Americans in Alaska, USA, ate laver very early. Native Americans say they don't like salting food, so they get the salt they need from their bodies, anthropologists say.

In Korea, about 10 kinds of seaweed plants are known to grow, and seaweed, also called Haitai, is a food that is dried and sliced thinly like paper. It is considered that the seaweed farming began in the middle of Joseon Dynasty in Korea. In the 1600s, bamboo and oak branches were placed on Gaepearl, and the seaweed farming started by attaching seaweed to these branches.

In the 1800's, a swarm foot was developed, with the feet woven into the bamboo, one side anchored to the floor and the other floating in water. And in the 1920s, the floating foot style, which improved herd form, began. This method regulates seaweed so that it can receive sunlight only for a certain period of time every day. Care should be taken in seawater temperature, wind and salinity.

① Sea water temperature: Spores start to grow when it falls below 15 ℃ as it enters winter, and grows best at 5 ~ 8 ℃, and stops growing when it falls below 4 ℃ or when it reaches 12 ~ 13 ℃ as spring comes. do. Therefore, when farming laver, it is best to harvest laver from December to January.

② Wind: Some wind helps to grow. When the waves are generated by the wind, carbon dioxide in the air melts into the water, and the nutrients in the water mix well and grow well. In addition, the waves wash away the wastes around seaweed, and the small creatures attached to seaweed fall off.

③ Salinity: The salinity of about 1.024 is suitable for aquaculture where fresh water flows in. In Korea, farming is carried out on the beaches of Jeollanam-do and Gyeongsangnam-do, and Wando laver (海苔) is widely known.

In winter, especially from mid-November to mid-December, seawater temperatures are prone to long-term temperatures around 15 ° C or rise and fall around 15 ° C. It disappears, causing white spots or punctures of a staphylococcal disease.

In Korea, seaweed is regarded as one of the three marine products along with squid and agar. Generally, seaweed, grown for 50 days, is moderately light, has a good color, and has a good aroma and taste. The dried seaweed (苔) taken from the feet is eaten as dried seaweed (乾 海苔). If the dried seaweed is left in the air, it absorbs water in the air and the unique color of seaweed The fragrance will be lost, so care should be taken to avoid moisture.

Seaweed (海 단백질) contains a lot of protein, dry seaweed (海苔) 5 pieces of protein is similar to the amount of eggs in one egg. However, the poor quality seaweed contains more carbohydrates than protein.

In addition, it contains a lot of vitamins, including essential amino acids, because it is well digested, is known as a very good nutrition food. On the other hand, it is also known to contain ingredients that release cholesterol, which is known to cause atherosclerosis and high blood pressure.

Seaweed 10g (5 sheets) can be easily consumed with 39 mg of calcium, 1.2 g of iron, 210 mg of potassium, 510 mg of zinc to prevent taste disorders, 1400U of vitamin A effects, and minerals. Silver contains five times more calcium and two times more iron than dried laver.

Ingredients and Effects of Seaweed

About 2 grams of dried laver contains 2 times as much green pepper as β-carotene and has a vitamin A effect of 140U. Seaweed 100g (50 sheets) contains fiber fiber more than 30 times more than 16 times of cabbage and tangerine and contains iodine in seaweed, which prevents the formation of gochujang fungus. The shelf life of dried laver at room temperature is usually three months, but seasoned laver with oil at room temperature is premature.

Seaweed is a seaweed belonging to red algae, about 10-15cm in color, black and glossy, good fragrance, and it is good to change to blue green color when baked. Laver is one of the most abundant sources of vitamin B12 that plays an important role in the hematopoiesis of vegetable foods. One of the lavers, laver, contains a lot of iron. Laver is a very good food for anemia and growth.

Seaweed also contains a lot of protein, but good quality contains 30 to 35% of protein, and it is also rich in nutrients such as vitamins A, B1, B2, C, D, calcium, potassium, phosphorus and iron. . Seaweed is good for winter, but green vegetables are very important as a source of vitamins in the rare winter.

Seaweed must be preserved in a cool, light-blocked and dry place to maintain its taste. If the seaweed is left in oil for a long time, the oil will be rancid and changed into lipid peroxide. To prevent cooking oil is absolutely necessary. Seaweed, oiled at room temperature, should be eaten immediately without storage.

Seaweed is a 50% decrease in blood cholesterol. According to a paper published in 1988, the administration of seaweed extract in mice artificially induced hypercholesterolemia resulted in a 50% decrease in the blood content of cholesterol. appear.

Seaweed (海苔) is a food that lowers blood cholesterol by directly helping the discharge of cholesterol, and is expected to act as an atherosclerosis preventer.

Rich in dietary fiber, seaweed (海苔) meets bile acids in the small intestine and absorbs them into the body, dietary fiber acts to prevent the synthesis of cholesterol and bile acids. In other words, cholesterol that does not meet with bile acids is absorbed and accumulated in the body, as it is forced to be discharged outside the body.

Dietary fiber is a good nutrient that can prevent colon cancer by adsorbing and excreting carcinogens in the colon. The amount of fiber in 100 g of seaweed is 16 times more than cabbage and 30 times more than tangerine.

Seaweed, which prevents myocardial infarction, contains EPA (anicosarentaenoic acid), which has the effect of preventing cholesterol and myocardial infarction by lowering cholesterol in blood clots and preventing blood clots in blood vessels. 49.7%. The human body contains a large amount of iron, and in order to absorb iron, high-quality protein is necessary. Kim contains a large amount of iron, so it can easily absorb iron.

The human body contains 3g of iron. Laver (海苔) contains a lot of lubricating oils and vitamins of the human body, and laver (海 가) contains a lot of vitamin A to combine with protein to make Rhodopsin (Rhodopsin) has a component that senses the light of the eyes Lack of vitamin A can lead to night blindness due to poor light sensitivity.

Seaweed (海 식품) is one of the most protein-rich foods in the seaweed. Lipids contained in seaweed have good digestibility, but their contents are low, and the highest content of carbohydrates has a high indigestible sugar ratio.

Vitamin B group in seaweed, especially B12 (new brain management, dementia prevention function, and anti-anemia vitamin), is present in high concentrations similar to animal organs and consumes 3 dried seaweed. It is expected to meet the daily supply of B12, and is also much higher than other edible seaweeds in the content of phospholipids (main components of cell membranes) and choline (neurotransmitters).

In addition, seaweed contains about three times more taurine than seaweed (about 30 to 36mg per dried seaweed). Taurine promotes the absorption of lipids in the body, lowers blood cholesterol, and beneficial HDL. Numerous physiological effects are known, such as increased cholesterol, enhanced liver function, cardiac action, and lowered blood pressure.

The countries that eat seaweed such as seaweed, seaweed, and kelp, which are good foods, are said to be all of Korea, Japan, and parts of China until the 21st century. It is used to smell the food, and in the British Isles, it is baked with bread and tastes like oysters.

Common ingredient in seaweed. 13% of moisture, protein, fat, sugar, fiber, ash, calcium, phosphorus, iron, vitamin A, vitamin B1, B2, vitamin C is very diverse. For example, one seaweed contains vitamin A in two eggs.

2. Fucoidan

The sea that says life is home is full of nutrients, and seaweeds such as kelp and seaweed, which eat this, are rich in marine minerals, and Fucoidan is the center of life to provide healthy life. Sarah D. Klein (Giraffe) of the University extracted the polysaccharides named fucoidin from the seaweed for the first time and was the new material officially named Fucoidan in accordance with international naming conventions. .

Fucoidan is a source of natural growth of seaweeds washed by the sea and hits the waves, forming a protective barrier.The protective barrier component is sulfuric acid, which means that the higher the sulfuric acid group is, the better the effect of fucoidan is. It's about, and the sticky ingredient when the seaweed is placed in the water is the sulfuric acid group, which is fucoidan.

Fucoidan is a sulfated polysacchalides based on sulfated fucose (U-focus), and has a structure in which sugars such as galactose, mannose, and gyros, sulfates, and uronic acids are combined. In addition, alginic acid, which is the most different from other polysaccharides contained in algae, contains a large amount of sulfuric acid groups. Unlike other polysaccharides, the structure shows strong physiological activity and anticancer effect.

Fucoidan is working on the research of many universities and hospitals in the world to confirm the effects and to utilize them. The number of papers published in international journals by 2009 is over 800 based on the US FDA's official medical database, and more than 100 new research results are published each year. Losing facts are new features that are good for our bodies. Our ancestors have eaten seaweed and kelp as natural health foods, and after dismissal, ancestors can not admire the wisdom of observation.

The amino acids contained in fucoidan are composed of proteins, and amino acids are composed of several amino acids in the neurotransmitters, hormones, and blood that make up the human body.

Table 2 (mg / 100g) of amino acid types and contents in fucoidan

Due to its efficacy, fucoidan is characterized by containing more sulfuric acid groups than other polysaccharides. This sulfuric acid group is a function of conserving moisture and producing a slimy ingredient, and has a function of healing and recovering wounds with a substance having sulfur (S).

Sulfuric acid groups are also present in our stomachs and have a sticky composition of the gastric mucosa. Because of this, fucoidan, which contains a lot of sulfate groups, is characterized by friendly relations with our human mucous membranes. In modern times, gastrointestinal diseases are rapidly increasing due to westernization and stress of diet, and fucoidan is most effective for diseases such as gastric ulcer, gastritis and gastric cancer.

When fucoidan enters the stomach, it adheres to the gastric mucosa and coats every corner to protect the stomach. In addition, fugoidan penetrates the mucosal surface and stimulates the gastric mucosa to act on the inflamed area. Helicobacter bacteria, which have been found to regenerate and treat ulcers, are one of the causes of peptic ulcers, such as gastric and duodenal ulcers, and were the first Helicobacter bacteria to be released at the World Digestive Disease Conference in 1990.

Today, chronic atrophic gastritis and gastric cancer are caused by living with a lifelong infection unless they are strongly removed. Helicobacter infections are very common, and 20% of people in their teens and 80% in their 40s. It is announced by the health institution.

Eventually, after the age of 40, up to 8 out of 10 people were infected with Helicobacter spp. And had a potential cause of gastritis and gastric cancer. Once inside the stomach, sulfuric acid groups in fucoidan were found to absorb and import Helicobacter bacteria.

In addition, fucoidan acts to remove Helicobacter bacteria absorbed by sulfuric acid groups in the fucoidan from the intestine and eventually remove the Helicobacter bacteria, and the stomach of the modern man is deteriorated due to westernization and stress of the diet. (胃) The majority of the weight, bloating, postprandial pain, etc. were found to be caused by the stomach does not move enough.

When ingested fucoidan, the sulfuric acid groups contained in fucoidan stimulate the gastric mucosa to actively move the stomach, and as if massaging the abdomen by hand, fugoidan massages in the stomach, which is the maximum of modern people. Its weakness is the ability to strengthen the stomach and intestines.

Fucoidan has excellent effects on gastric mucosa protection, gastric ulcer repair, elimination of Helicobacter spp., And back gastric motor function. Fucoidan lowers blood cholesterol levels by helping to excrete cholesterol. It can prevent vascular disease and prevent obesity leading to adult disease.

In addition, studies in Japan and the United States have shown that fucoidan has anticoagulant action, antitumor action, gastric ulcer stimulation effect, antibacterial action, blood pressure suppression action, hepatocellular growth factor (HGF) production induction, blood sugar elevation suppression action, antiallergic action, It was confirmed that there was an antiviral action.

In particular, it has been reported to be 70 ~ 80% effective in the treatment of cancers of the digestive system, and also has an excellent effect in the healing of most cancers. F-fucoidan has been reported to induce suicide of lymphoma cell lines and rabbits can inhibit aberrant proliferation.

Dr. Fujii, Japan, added fucoidan powder to congenital acute lymphocytic leukemia cells (MOLT 4) to see if it was effective against cancer cells.

Next was an animal experiment using mice. After 20 days, the rats implanted with cancer cells (sargoma 180 tumor cells) in the lymph were fed Fucoidan mixed with normal food and fed only normal food. Compared to those who received fucoidan in half. In addition, by examining the cells of the white blood cells in the spleen, NK cell activity was found to be about twice as much NK cell activity in the mice fed Fucoidan.

It was found that Fucoidan has the effect of guiding cancer cells to apoptosis (the mechanism of self-destructive natural death). It is revealed clearly in the research of Professor Tennomura, and professor of cancer specialty of the same university, and attracts attention, and it is the most active research in the world.

Because of this, apoptosis disappears silently without irritating the surrounding tissues or causing any side effects. Each of these apododos is defined by a program of genes stored in the cell's DNA. Apoptosis has been shown to be induced by contact with viruses, drugs such as 代謝 拮抗 藥, and killer T cells.

This experiment confirms the relationship between fucoidan's organic acid and sulfur. In 10 people complaining of pain caused by gastritis and ulcers in the morning fasting, 79% of raw seaweed and 2% of legal sulfur and 20% of mineral water were mixed in a mixer. Drink 150 mg before meals every day and drink 150 mg before going to bed under the same conditions. As a result, 90% of the 10-15 days suffered less bitter pain, and 10% did not know, and 80% of seaweed ears mixed with 20% bottled water ( Mix) and drink about 150mg before meals every day with juice, and before going to bed under the same conditions, 10 people said that they do not know all 7-10 days, 46.3% of dried seaweed ears, 2% legal sulfur, 5% black garlic The 40% group found 90% less pain between 7 and 10 days, and 10% did not know, which is the black garlic and seaweed that have the ability to detoxify and regenerate sulfur and heal tumors. ear This is confirmed by the result of the functional rise of fucoidan in the genus.

Apoptosis begins in many cases, such as when the body does not need more cells or its presence threatens the health of the organism as a whole. Apoptosis is not only necessary to maintain the routine of mature individuals, but is also essential to the development of the prenatal period. If apoptosis occurs at an inappropriate time, or if necessary apoptosis is suppressed, various diseases such as cancer may occur.

20-year-old embryonicians are familiar with the process of apoptosis, and they observed that many cells were sacrificed in order for the organism to form its final form, and it was not until 1972 that John FR Kerr, Andrew W. Wiley, A Curry et al. Recognized the wider importance of this mechanism. They named this mechanism apoptosis, which means to fall in Greek, describing the natural death of cells in time as if fallen leaves fell in autumn. Apoptosis is clearly distinguished from necrosis, in which cells injure and die.

Apoptosis is a normal physiological process that balances cell proliferation and is genetically designed to initiate action by stimuli transmitted in and out of the cell. Signal transduction activates genes that control cellular suicide mechanism pathways, which encode cellular structural proteins and proteins that destroy genetic material.

Cells that cause apoptosis morphologically collapse and break away from other cells, appearing as bubbles on the cell surface, and condensation of stained yarn (chromosome DNA and nucleoprotein) in the nucleus. The cells are then broken down by other cells, or broken into small pieces, surrounded by other phagocytic cells. Virtually all tissue cells in vivo can cause apoptosis for the benefit of the whole body. For example, cells in the uterine wall cause apoptosis in the menstrual cycle each month.

2-1 Kelp

Scientific name Laminaria brown algae plant, Protista family, Heterokontoph -yta gate, Phaeophyceae river, Laminaria neck, kelp family. Distribution Area The Pacific coast of Korea, Japan, Kamchatka Peninsula, and Sakhalin Island is 1.5 ~ 3.5m long and 25 ~ 40㎝ butterfly. The leaf is a large sea horse and is 2 to 4 years old. It is a spore generation (胞子 世代). Leaves are long, band-shaped, widest slightly below center.

The middle part of the leaf is 1.8 ~ 3.5㎜ thick and slightly thick. When they are young, dragons grow vertically, but they disappear when they grow up unlike Kjellmaniella. Stems are short cylindrical, stand upright, branched in various branches, and entangled roots are well developed and adhere to the rock.

It is a Hanhaeseong plant distributed on the coast of Handae and Bohan, and it is known to grow in the south of Hamgyongnamdo and North Hamgyong, north of the east coast and north of Wonsan. It is also distributed in the Pacific coasts of Hokkaido and Tohoku, Japan, Kamchatka Peninsula and Sakhalin Island.

The genus plants are over 20 species growing on the Pacific coast and there are also large species of kelp more than 10m. The main species are L. Japonica, L. Ochotensis and L. Religiosa. . Since ancient times, it has been used for food in Korea, Japan and China.

China develops and grows varieties that grow well even at high temperatures. In Korea, farming takes place from the east coast to all coasts except Jeju Island. The most commonly grown species are true kelp from Hokkaido, Japan, where young leaves emerge from December to March and grow until July. This species is still thin and light, with no commodity value. It grows from early autumn to winter, and after the spores are released, the end of the leaf gradually melts, leaving only the base.

In the late autumn and early winter regenerators, the growth zones at the base of the leaves are active again, producing leaves for the second year, and by the summer very thick leaves are produced. The second year's leaves send spores from June to March of the following year, reaching its peak in November. Kelp can be harvested from biennial leaves.

The released spores swim in the water for a while, then grow on the ground to form a few dozen cell-like spores, and when the water temperature is below 10 ℃, they make eggs and sperm. The fertilized eggs form a microscopically sized hole seed body to produce new spores of young leaves.

They perform heterogeneous generational alternations, with the spores having large, multiple chromosomes, and the single-phase generation with microscopic mates and half-chromosomes. When farming, the less-grown mates are drawn and fertilized and sent to the sea at the time of sieves and young leaves.

Although kelp is different depending on the type, it is generally water 16%, protein 7%, fat 1.5%, carbohydrate 49%, inorganic salts 26.5%, 20% of carbohydrates are fibrin and the rest are polysaccharides such as alginic acid and laminarin. In particular, since a lot of inorganic salts such as iodine, potassium, calcium, etc., eating a little bit of kelp is good for the supply of inorganic salts. The amino acid called laminin in kelp is effective in lowering blood pressure.

20% of nutritious carbohydrates in kelp are fiber and the rest are polysaccharides such as alginic acid and laminarin. Between the cells and inside the cells, there are 11 to 45% of alginic acid, 5 to 20% of mannitol, 0.58% of laminarin, galactose, and pentozan, depending on the seawater and the place where it grew, the season, and the sea depth.

Since it contains a large amount of inorganic salts such as iodine, potassium and calcium, it is preferable to eat kelp a little more often for the supply of inorganic salts.

Iodine content is high in fresh kelp. The dead is low in content because iodine is washed in rain and sea water. In addition, the content of iodine is low even if collected in winter. Potassium is primarily a halogen compound, up to 10%.

In addition to various pigments such as carotene, xanthophyllo, and chlorophyll, kelp contains many carbohydrates, such as mannite and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of cell walls, and amino acids such as iodine, vitamin B2, and glutamic acid. This contains.

Seaweed, also called sea vegetables, is rich in vitamins and minerals than regular vegetables, which is good for preventing various diseases. Kelp among seaweed contains a large amount of dietary fiber, fucoidan, which is effective in preventing arteriosclerosis, heart disease and stroke by lowering cholesterol levels.

In addition, iodine in kelp is a component of the thyroid hormone thyroxine, which promotes metabolism. If you eat a lot of kelp will be restored to health, fatigue and boredom will disappear.

Kelp is high in iodine and contains abundant alkaline metals, which not only can neutralize a diet that is prone to acidification due to excessive intake of meat, but also rich in soluble dietary fiber.

Alginic acid, which is the most abundant in kelp, is not absorbed because it is not digested in the digestive tract of the human body. Therefore, it is not converted into energy. There are a variety of effects.

Looking at kelp as a functional food first, there are a lot of ash. Ash is a representative alkaline component. Digestibility is also good, 79% higher than 50% of milk. Secondly, it is high in calcium and low in phosphoric acid, which lowers the rate of absorption of calcium. The regular rice and meat foods we eat are much higher in phosphorus than calcium. Third, iodine is a lot of thyroid hormone secretion is active. Fourth, there is a basic amino acid lysine to regulate the high blood pressure appropriately.

There is little calories in kelp. In particular, many dietary fiber in kelp regulates the penetration of glucose into the blood and helps the digestion and absorption of sugar to lower blood sugar levels. Kelp is also good for people who are suffering from hair loss and matte hair. It is rich in many trace elements such as proteins, vitamins, iodine, zinc, sulfur, iron and calcium, which are essential for hair health, and has an oxo ingredient called hair growth promoter.

Many potassium in kelp is good for relieving hangovers and preventing liver disease. Kelp is high in calcium. If you drink a lot of alcohol or soda, a lot of calcium goes out of our bodies. Uneven food intake is not enough calcium intake. Lack of exercise or age decreases calcium absorption and the calcium in your ear falls out of your body.

Kelp has a high calcium content and magnesium content that facilitates calcium, making bones strong. Especially kelp is the best way to raise and strengthen the height of growing children and adolescents. Kelp is a fiber called alginic acid 20-30% of its components.

The fiber of vegetables and fruits is cellulose, and the algae, such as kelp, is alginic acid. Alginic acid is a sticky mucus that interferes with the absorption of triglycerides from the stomach and intestines. In addition, it acts to promote the production of enzymes that remove harmful free radicals generated in the body during processes such as metabolism and exercise in the body.

If you are on a diet, skin aging may appear. Alginate helps to keep skin young and elastic by preventing the cause of skin aging. The easiest way to eat and utilize kelp is to use dried kelp. First, pour clean water into a large cup or glass bottle, chop the dried kelp into small pieces, and leave for hours or even a day.

You can also put it in the fridge. When the kelp is infused, the water in the bottle becomes a slippery and sticky liquid. Drink this water several times a day. Use a mixer or grinder to grind the soaked kelp and drink it together. When you cook rice with dry kelp, you can taste delicious and nutritious rice.

At this time, you can cook rice using dried kelp water. When boiling soup or stew, add dried kelp to boil. When kneading noodle soup or sujebi, kneaded with seaweed powder or kneading with water, we can boil delicious kalguksu and sujebi. We also use cold water or cold noodles.

When you make kimchi and Dongchimi, you can chop the dried kelp finely. The kelp used for ssambab, kelp cold soup, fried onion kelp, fried potato, fried fish cake, steamed fish paste, seaweed simmered seaweed, bibimbap, squid kelp stir-fry, and gimbap is used for salted kelp and salted kelp Cut and write according to.

Soak dried kelp in water, grind it finely, mix it with milk and other grains, and apply it to your face. Not the face, but the back of the hand and skin is good. At this time, commercialized kelp powder may be used. Onions also lower blood pressure and are very good for your health. You can also grind the soaked kelp and onions in water.

Easier way to eat dried kelp, onions, mushrooms and a small amount of garlic together in a bottle and drink. If you have a lot of food, you can leave the pack at a health center. In the same way, herbs and kelp may be eaten together.

Never again constipation. Alginic acid, a water-soluble dietary fiber in kelp, increases metabolism and promotes peristalsis of the intestines, which is a great help in eliminating stool and constipation. In addition, alginic acid is excellent in heavy metal removal and antibacterial activity. This is called a sponge effect, and alginic acid absorbs heavy metals, pesticides, carcinogens, etc., out of the body as the sponge absorbs water.

Kelp is a diet low in calories. Kelp is low in calories and is soaked in water, making it bulky and easy to get full. In addition, it contains vitamins, calcium, iron, and other nutrients that are likely to be lacking in the diet, so when used as a supplement when you lose weight, you can get a slimming effect without harming your health.

Kelp is cut to obesity. Kelp has the effect of purifying blood. In particular, it promotes diuretic action to reduce swelling of the body, and smoothes the function of the kidneys and bladder to effectively discharge the waste in the body is an effective food for obesity in the lower body.

Kelp used as diet food to clear blood and swell. However, kelp diets for a long time may be deficient in protein and vitamin C, etc., may harm your health. The kelp diet requires protein and vitamin C supplementation.

Kelp lowers cholesterol levels and blood pressure. Kelp has many ingredients that prevent adult diseases. In particular, dietary fiber called alginic acid has excellent effects on lowering cholesterol and blood pressure. The slimy component of kelp is alginic acid, which is combined with cholesterol and salt in the intestine and excreted with stools.

In addition, there is an effect of directly or indirectly preventing high blood pressure and arteriosclerosis, such as preventing blood clots or synthesis of cholesterol in the liver. Laminin, an amino acid, lowers blood pressure and prevents cholesterol from sticking to blood vessels. Potassium in kelp also releases sodium to lower blood pressure.

Kelp lowers blood sugar levels to reduce diabetes. Kelp is low in calories and is a good food for diabetics. Kelp's dietary fiber delays the penetration of glucose into the blood and aids in the digestion and absorption of sugar to lower blood sugar levels.

Kelp is rich in minerals and is considered an alkaline food. People who eat a lot of meat tend to become acidic, but eating a lot of kelp can neutralize the acidic constitution.

Prevent thyroid disease Lack of thyroid hormone secreted by the thyroid gland in the neck, the metabolism is slowed down, no energy and rapid aging. It can also cause goiter if severe. Kelp contains a lot of iodine, an important component of thyroid hormone, which is effective in preventing thyroid disease. However, iodine may disperse TB germs, so TB patients should be careful.

Help bowel movements to treat constipation. Constipation is caused by inactive bowel movements. To fix constipation, dietary fiber is needed, but alginic acid in kelp is good for constipation. Alginic acid, like other dietary fibers, is not absorbed by the body and is sent to the intestines. Undigested alginic acid stimulates the intestines to promote bowel movements and help defecation. When you eat kelp, drink plenty of water.

Alginic acid absorbs moisture from the body and expands up to 200 times. Since the intestines move more actively with more contents, the more alginate expands, the more active the bowel movement.

Kelp releases carcinogens and prevents colon cancer. Leaving constipation for a long time can cause colon cancer. Kelp alginate solves constipation and prevents colon cancer. Alginic acid, which is sent to the large intestine without digestion, mixes with the shift, increasing the amount of stool, and increasing the amount of stool dilutes the concentration of carcinogens in the foods eaten or made in the intestine. In addition, alginic acid absorbs carcinogens and excretes them without irritating the intestinal membranes, thus preventing colon cancer or rectal cancer.

Kelp strengthens bones and teeth. Calcium, which is a major component of bone, is gradually lost when the meal is irregular or older. When bone density is low, osteoporosis develops, and kelp has the effect of preventing it. Kelp is not only rich in calcium, but also rich in magnesium, which makes calcium more active. If you chop kelp largely, calcium is combined with alginic acid so it does not melt well. Finely chopped and chewed tightly, the absorption is much higher.

Kelp prevents hair loss and leaves hair shiny. Protein and vitamins are essential to maintaining healthy hair. In particular, lack of vitamin A, which helps the formation of keratin, the main component of hair, makes hair dry, glossy, and worse. Vitamin D has the effect of regenerating damaged hair, and vitamin E helps blood flow in the hair.

If you are on a diet, your skin will be rough, but kelp is also good for your skin. Kelp prevents the body's cells from being attacked by harmful free radicals that occur naturally in the body's metabolism, and promotes the function of enzymes that remove harmful free radicals. This delays various diseases caused by aging and prevents blemishes and spots on the skin. In addition, it is rich in minerals such as vitamin C, vitamin E and zinc, which help skin, and prevent various skin breakdowns.

Alginic acid, one of the main components of kelp, is a sticky mucus, which is excellent for releasing heavy metals, chemicals, carcinogens, cholesterol, and wastes in the stomach and intestines. In particular, alginic acid, combined with sodium in the small intestine, lowers high blood pressure and prevents cardiovascular diseases such as stroke and myocardial infarction and lowers the risk of cancer and osteoporosis. In particular, laminin prevents cholesterol from sticking to blood vessels.

It is much more effective to eat a little more every day than to eat a lot at once. About 8g per day, in terms of size, it is appropriate to eat one side of a piece of kelp three to four centimeters long.

Dried kelp is richer in minerals than raw kelp. In terms of nutrition, there is no big difference between natural kelp and cultured kelp. Kelp can be eaten raw or cooked, no matter how you eat it. You can boil kelp and dip it in the red pepper paste or boil it, or put it in a salad or miso soup. In addition, kelp water is perfect for the deep flavor of food, so you can use it for various flavors and nutrition.

Do not boil too long when cooking with kelp. If you boil too long, alginic acid will come out and lose its taste and nutrients will be lost.

How to choose good quality kelp Too black or yellowish, not glossy is not taste. Choose a thick, sea-smelling, and dried thing. The surface of well-dried kelp is white powdered. Dip it by hand to taste a little sweet.

2-2 Seaweed

Large annual algae belonging to the seaweed family (― 目 Laminariales) (― 科 Alariaceae). It grows only in Korea and Japan. It flourishes in the lower intertidal zone of Korea's entire coast, which is about 1 to 3m deep.

Conventionally, it has been naturally inhabited in temperate coastal regions of relatively low water temperature in Korea, Japan, and China, but has recently been found in the South Pacific, North Atlantic, Mediterranean, and Southern Australia, and has rapidly expanded its distribution.

Plants grow more than 1m and the differentiation of roots, stems and leaves is obvious. The root part splits like a tree branch and sticks firmly on the rock, where a flat stem comes out, and in the middle part, the stem becomes a central vein.

The leaves are split into long wings from the middle to both sides. Spore lobes are wrinkled on both sides between the lower part of the stem and the root part. The shape of the leaves differs depending on the growing region. Often the leaves are very shallow in the warm place and less wrinkles on the spores, but in the cold they deeply split and many wrinkles on the spores.

We call these seaweed ears near the spores formed by wrinkles shaped like human ears at the bottom of the stem, and the seaweed ears are rich in substances and minerals that protect spores. Although it is developed as a health food as a medicine, it is a part that has been troubled with waste in a farm where seaweed is harvested as a part that was discarded a few years ago.

The plant is ovate or lanceolate in the shape of the upper part of the leaf, the body length is 1 ~ 1.5m, the width is about 50cm and it is large and the middle part is developed, and it is divided into leaf idols and many hairs on the surface. There is [hair] and the naked eyes appear to be scattered. The middle of the upper part of the leaf leads to the stem and is flat, and at the base, it forms a spore leaf called seaweed ear, which forms spores and secretes slimy mucus to protect the spores. This is the ingredient of Fucoidan. to be.

The stem is ellipsized and the root of the base is divided into several times in the shape of car, and is attached to the rocks in the form of a complicated entanglement. The growth point of the frond is in the part from the stem to the leaf, and thus the intercalary growth occurs.

In the early semester of the Tang Dynasty, it was reported that the Goryeo people had been eating seaweed for their mothers, who saw whales eating seaweed to heal their wounds. Edible.

Comparison table of seaweed ingredients Table 3.

2-3 perennial

Maesan, a natural green algae, is produced in the winter seas with low water temperatures in December and February.

It grows on rocks in the upper intertidal zone. The size is about 15 cm and the thickness is 2-5 mm. The body is dark green and tubular (long) or pressurized. It does not have branches and is similar in appearance to young individuals of intestinal blue, but is softer than this, and when viewed under a microscope, it is unusual to form two to four square cells in pairs.

The life history of young individuals appears in mid-November, the most prosperous and lush in February, dense into hairs on the surface of rocks, and disappears around April-May. Meanwhile, in December, germ cells are formed in the company to release married women. After about a month, they grow into large individuals of 1 ~ 1.5cm and form germ cells again. It grows while absorbing abundant minerals due to the nature of algae.

As it is sensitive to environmental pollution and has a lot of typhoons, when the seawater is turned over or inflow of pollutants from the land, the growth is degraded. Especially, it is a representative pollution-free food that melts even with hydrochloric acid. It is weak enough in hydrochloric acid to say that it is sprayed.

In this environment, the falcon grows in the winter season as a seasonal food of the people of South Korea because it has an excellent effect on soft and savory life and digestive function, and the person who knows this taste is a delicacy to wait for December.

In particular, various inorganic salts such as iron, calcium and iodine and vitamin A. Since it contains a large amount of C, it is effective in promoting the growth of children and preventing osteoporosis, and it is excellent in preventing and calming gastric ulcer and duodenal ulcer. It is also good as an appetizer when drinking and hangover relieving effect after drinking.

Cholesterol lowers high blood pressure, and constipation is effective for those with constipation. It is a high-protein food rich in vitamins and minerals that enhances the function of the liver to relieve depression and physical stress.

Acid constitution is weakly alkaline and effective for preventing adult diseases, dieting and skin health. It is very good for restoring child fatigue, elderly and weak people. Maesengyi is a high-alkaline, vegetable-rich food that contains five major nutrients.

It is a seaweed that contains water, protein, carbohydrates, and iron, and contains nutrients except lipids. Among the constituents of minerals, it is a nutritious food because it contains a large amount of calcium, which is effective for bone formation for children, prevention of osteoporosis, and iron having children's development and hematopoietic functions. In addition, potassium potassium, which is effective in preventing hypertension and the release of sodium ions, which is the seal of the development of adult diseases, is expected.

Maesanyi, a nutritious mass of the sea, is an alkaline food, rich in vitamins, dietary fiber and minerals, and marine chlorophyll, including various minerals, which helps to excrete waste and clear blood.

The results of this study showed that the extracts promote the excretion of cholesterol and bile acids. Linoleic acid and γ-Linoleic acid and ω-3 fatty acid Linolenic acid and ω-6 fatty acids prevent the cardiovascular diseases This is because it contains polyunsaturated fatty acids such as DHA and high amounts of oleic acid, which is known to prevent cardiovascular diseases by lowering cholesterol and triglyceride content.

Another study found that lyophilized lysate lowered serum cholesterol, triglycerides, LD L-cholesterol and elevated HD L-cholesterol. Soluble dietary fiber, such as alginic acid in seaweed, increases the viscosity of the intestinal contents, inhibits lipid absorption, interferes with the resorption of bile acids in the small intestine, increases the excretion of steroids into the feces, and reduces cholesterol in the body. Short-chain fatty acids, a dietary fiber fermentation metabolite, interfere with the synthesis of cholesterol.

It does not have a high calorie content, but is relatively large in volume and high in dietary fiber, which gives you a feeling of satiety. Especially good for constipation in winter, algae contains a lot of high-quality vegetable fiber alginate to help the bowel movements and smooth bowel movements are good for diet. According to the study results, weight loss was significantly decreased in the group fed with cholesterol and maestro, indicating that maestro was effective for weight loss.

Maesanyi, a nutritious mass of the sea, is an alkaline food, rich in vitamins, dietary fiber and minerals, and marine chlorophyll, including various minerals, which help to excrete waste and clear blood. Recently, the Yeosu Regional Maritime Affairs and Fisheries Office recommended Maesui, Oysters, Octopus, Clam, and Laver as the top five fish foods to overcome 'Hangover'.

The causes of hangover are known as dehydration, lack of electrolytes, and side effects of acetaldehyde. This time, Maesil and Oyster, which are recommended for the five best hangover foods, have excellent effects in terms of food compatibility and hangover elimination.

Oysters supply a large amount of amino acids to the liver to protect the liver. Rich in amino acids, minerals, and vitamins, it is a nutritious liver, as well as nourishing stomach ulcers. Mae Saeng and Oysters are the best meeting.

People who have anemia due to lack of iron or mothers, especially if you want to recommend eating in season. Maeseng contains 39 times more iron than seaweed, so it is a good food for growing children. In addition to the diet and skin care of women as well as obesity, hypertension, diabetes, hyperlipidemia is a representative food that prevents the acidification of the body causing various adult diseases, such as seaweed, seaweed, seaweed, kelp, etc ..

Perennial ingredient Table 4.

2-4 톳 (Hizikia fusiformis)

Phaeophyta is a perennial plant belonging to the genus Phaeophyta (― 科 Sargassaceae). It begins to grow in winter and grows to 30-100 cm in spring of the following year. The body is a male and female tree, and the fibrous roots come out and grow firmly attached to the rock. Breeding is sexual reproduction and nutritional reproduction. Distributed only in Korea, China, and Japan, it is influenced by waves and grows lushly on sloping, rugged rocks. Collect and use for food.

Plants upright with fibrous roots. Stems are columnar and branched into idol once. Usually 10 ~ 60 ㎝ large, but flying in Jeju grows more than 1m. The leaf is visible only in the lower part, fleshy, small and serrated at the edges. The leaves soon fall, with the smaller ones in the form of clubs, which at first glance feel like leaves.

It germinates from late summer to early autumn, reaches the size visible to the naked eye in the middle of autumn, grows to around 20cm by the end of December, and grows rapidly in March to April the following year. Reproductive organs are formed in April-May, and only the bases are left behind.

This plant contains a lot of inorganic salts such as calcium, iodine, iron, etc., prevents vascular hardening, and when eaten commercially, teeth are healthy, hair is moisturized, and in pregnant women, fetal bones are strengthened. One of the favorite foods, especially Japanese people eat well.

Recently, natural farms are being harvested from the south coast of Korea to try to transplant them, because spore farming methods have not been developed yet. In Korea, it grows from south of Jumunjin to Jangsan Cape on the west coast and grows well on the south coast and Jeju.

In the past, it was widely used as a food for Jeju. In the spring and early summer, I boiled the lightest and most delicious 톳 as an herb, and mixed it with a bit of grain in the barley hill where I was short of food.

In Japan, September 15 is the day recommended for taking 톳. Japanese people are particularly fond of 톳, but in Japan's Kyushu region, spicy cod roe and 톳 are never missed from the table. That is why more than 90% of the rice produced in Korea is exported to Japan. The other name of is green, which uses deer rust tail tail herb.

Is rich in minerals and dietary fiber, such as calcium, iron, phosphorus, potassium, urea, and cleans the blood and prevents atherosclerosis. "A major carrier of serum cholesterol," he says, "lows the levels of LD L-cholesterol and VLD L-cholesterol." HD L-cholesterol is reported to lower blood cholesterol levels by catabolizing and removing cholesterol accumulated in peripheral tissues and blood vessel walls to make cholesterol esters and transporting it to the liver and excreting it into bile acids. It is effective in improving serum lipids by lowering LD L-cholesterol concentration, increasing HD L-cholesterol concentration, and decreasing arteriosclerosis index.

Intake of 와 with saturated fatty acid-rich meat lowers serum cholesterol and LD L-cholesterol levels, increases HD L-cholesterol levels, and decreases arteriosclerosis index, which is effective in improving serum lipids. And 톳 is rich in dietary fiber, meat supplements lack of dietary fiber, so you should eat together!

톳 Fucoidan (Fucoidan) acts to suppress the clotting of blood, so can prevent adult diseases such as cerebral hemorrhage, cerebral thrombosis, heart failure, myocardial infarction, arteriosclerosis caused by blood clots. And seaweed, which is the most produced seaweed, also helps blood vessels. Polymeric polysaccharides, Porphyran (Porphyran) is said to act as a major substance to reduce cholesterol.

톳 is high in calcium enough to be called calcium in the sea. Calcium is 5g of dry weight, equivalent to 1/3 cup of milk. However, in the case of seaweed such as 톳 has been reported to have a low absorption of minerals in some studies, it is recommended to take with other foods. And 톳 iron is low absorption, but intake with vegetables vitamin C of the iron helps the absorption of iron, so the minerals of algae is good considering this.

Indigenous species live in Korea, Japan, and China, and are distributed in the south of central part of Korea, especially on Jeju Island and the southwest coast. Recently, domestic demand has been increasing as it is highly regarded as a health food, and about 90% of its production is exported to Japan, which has already enhanced the efficacy of rice wine.

The results of suppressing hyperlipidemia and high cholesterol in rats that induced hyperlipidemia resulted in suppressing hyperlipidemia and high cholesterol. Many people are aware of the benefits of the hyperlipidemia, and they buy it cheaply in the spring and early summer and dry it well until winter. I use it.

The Fisheries Research and Development Institute has conducted experiments using porphyran, which is known to enhance immune function, as livestock food. From the results of the experiment, we analyzed the quality of pork fed porphyran. The results showed that cholesterol levels were lowered by half and unsaturated fatty acids increased by 15%.

Table 100g ingredient of 채 (green rice). Table 5.

영양 Table of Nutrition Facts.

3. Stevioside.

Stevioside is a component of Stevia, a perennial herb of the Asteraceae, which is 200 ~ 300 times sweeter than sugar and maintains sweetness under strong heat.It is native to Paraguay. In Paraguay, stevia is called kaah and is used as a sweetener for tea, coffee and tea.

Stevia is grown not only in South America such as Paraguay and Brazil, but also in China, Thailand and Taiwan. Although it was once grown in Korea, it is vulnerable to drought and rainy season, and now stevia leaves, a raw material for stevioside production, are mainly imported from China.

Dried stevia leaves contain 3 to 8% stevia and resemble sugar. Stevia dry leaf or unrefined extract already has strong odor and low commercial value, so stevia leaf is extracted and purified with hot water, ethanol, methanol, etc. to make high purity products. However, the net product is expensive due to the refining process.

Stevioside can be used to prevent and treat obesity, to prevent tooth decay, and to sweeten diabetic patients. When used in food processing, steviosides can prevent decay and inhibit the growth of microorganisms.

When making ice cream or ice cream, add 12 to 13% of sugar, which can be replaced with stevioside, which not only reduces calories but also improves refreshment. It can be used instead of expensive sorbitol or artificial sweetener saccharin in fish paste, fish sausage, seasoned fish, and can be used for soft drinks, coffee or tea.

In addition, soy sauce or the like can increase the delicious taste. In addition, steviosides do not have the browning reaction that sugars cause with amino acids and are suitable for processing soy sauce such as soy.

Stevioside seems to be a highly stable natural sweetener that has not been exposed to side effects, unlike artificial sweeteners that have a sweet taste but have side effects.

Indigenous peoples of South America dried stevia leaves for hundreds of years and used them to powder, but there was no doubt about their stability, and the results of chronic toxicity tests in Japan reported no stability problems.

Therefore, stevioside, a natural sweetener, will be used more in place of artificial sweetener and sugar. Compared to the sweet flavor, 1g of calories is very low, 4 calories.

One of the characteristics of stevioside is that it has a strong lasting sweetness.If you put stevioside in your car and drink it in the evening when you drink it in the morning, you will feel sweet when you drink it again. When used for washing of the seaweed, the ability to improve the bitter taste of the seaweed was confirmed, and the sugar did not achieve the expected effect.

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a dried seaweed composition containing sweet fucoidan with a sweet flavor, and the accompanying drawings illustrate specific details for the practice of the present invention. Together with the role of understanding the technical idea of the present invention, the drawings of the present invention should not be interpreted to be limited to the matters described. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 relates to a dried laver composition containing a fine fucoidan of sweet flavor and a method for producing the same.

The specific contents for the practice of the invention are merely provided to explain a method for producing a dried seaweed composition containing fine fucoidan of sweet flavor, the present invention is due to the following detailed description The scope of the present invention is not limited.

1. Dried seaweed composition containing fine fucoidan of sweet flavor (seaweed)

In the first process, selecting and selecting raw materials,

The fronds of thin and sticky materials were selected as bites, and selected and selected raw seaweed ears were collected and discarded, and steviosides were selected.

The second process is to produce a wash product,

1 ~ 3 times of the selected screening seaweed is washed with flowing water to remove foreign substances and water to generate the water, and the selected seaweed seaweed is quickly washed 1 ~ 2 times with purified water heated to 50 ± 5 ℃ to remove salts and foreign materials. Removal resulted in a wash product.

The third process is to produce a poached product,

5% aqueous solution of stevioside mixed with 5% by weight stevioside and 95% by weight purified water was added to the tank, warmed to 100 ± 5 ° C, and the washing product was added. It appeared and attached the sweet taste of stevioside to the epidermis, resulting in a poached product that improved the sweet taste.

The fourth process is to produce a dry product,

The poached product was dried in a well-ventilated outdoor drying room for 10 days to produce a dry product with a moisture content of 10% or less.

The fifth process comprises the step of forming a milled product.

The dried product was put into a freezing mill that rotates at a power of 5 hp 250 rpm, pulverized and filtered through a 400 mesh network to form a milled product which was divided into particles according to the surface hardening of the milled product having 400 mesh particles. .

The sixth process is to produce a cutting bite,

The washed seaweed was put into a seaweed cutting machine rotating at a power of 5 hp 250rpm and cut to a size of 3 to 12 mesh to generate a cutting seaweed.

The seventh step is to form a composition blending ratio and bite mixture,

30% by weight of the crushed product and 70% by weight of purified water were put in a liquid mixer rotating at a power of 5 horsepower 250rpm and mixed for 10 minutes to form a purified water mixed product, and 50% by weight of purified water mixed product and 50% by weight of seaweed were added. The water-implant mixture was prepared by mixing, and the composition and mixing ratio and the water-implant mixture which referred to the composition of this invention as the composition of this invention were prepared.

The eighth step is to form and dry to form a dry seaweed,

The water mixture is placed in a waterless automatic linear dryer that rotates at a power of 5 horsepower 5 ~ 250rpm and put into a water mold forming mold of 20cm in width and 28cm in width and transferred to a transfer tray to change the temperature from 300 ℃ to 20 ℃ Was dried by hot air for 10 minutes to form a dry laver and dried to form a dry laver.

The ninth process comprises the steps of forming a selective cut dry laver,

The dried laver transferred to the transfer tray was broken and defective products were automatically sorted, and the dried laver of the perfect quality was sorted by the full length dry laver 20cm wide and 28cm long according to the purpose to form a selective dry laver.

The tenth step is to package the laver mixture.

Packing sorting dried laver transferred to transfer tray Put 10 sheets of sorting front dry laver into packaging bag of aluminum foil or polyethylene film, add desiccant and pack it with vacuum machine (SJA-101) operated by feeder. In the packaging step, the dried seaweed composition containing the fine fucoidan of the sweet flavor was prepared by the dry seaweed with the already dark odor of the sweet flavor.

2. Dried seaweed composition (1-4 mixture product) containing fine fucoidan of sweet flavor

In the first process, selecting and selecting raw materials,

Selecting and screening fronds made of thin and sticky substances with red seaweed as a bite, and selecting and mixing mixed products of four kinds of seaweed ear, raw radish, raw dashima, and raw falcone at the same ratio by weight Raw materials to be selected were selected and selected.

The second process is to produce a wash product,

1 ~ 3 times of the selected water steam is washed with flowing water to remove foreign substances and water to generate wash water, and the selected and mixed product is quickly washed once or twice with purified water heated to 50 ± 5 ℃ to make salt and foreign substances. Was removed to produce a wash product that constitutes the wash mix product.

The third process is to produce a poached product,

5% aqueous solution of stevioside mixed with 5% by weight stevioside and 95% by weight purified water was added to the tank, warmed to 100 ± 5 ° C, washed product was added, and the mixture was boiled for 2 minutes to give flexibility to the tissue. The sweet taste of stevioside was then adhered to the epidermis to produce a poached product that improved the sweet taste.

The fourth process is to produce a dry product,

Poached mixed product was put in a 50 ℃ vegetable dryer and dried for 30 hours to produce a dry product with a water content of less than 10%.

The fifth process comprises the step of forming a milled product.

The dried product and dried 1 ~ 4 mixed products are placed in a freezing mill that rotates at a power of 5 hp 250 rpm, pulverized and filtered through a 1,000 mesh network to produce a ground product and a ground mixed product having particles of 1,000 mesh. According to the surface hardening and the type and the surface hardening and type of the mixture product, a pulverized product was prepared by dividing the particle size.

The sixth process is to produce a cutting bite,

The washed seaweed was put into a seaweed cutting machine rotating at a power of 5 hp 250rpm and cut to a size of 3 to 12 mesh to generate a cutting seaweed.

The seventh step is to form a composition blending ratio and bite mixture,

40% by weight of the crushed product and 60% by weight of purified water were put in a liquid mixer rotating at a power of 5 horsepower 250rpm and mixed for 10 minutes to form a purified water mixed product, and 30% by weight of purified water mixed product and 70% by weight of cut seaweed were added. The water-implant mixture was prepared by mixing, and the composition and mixing ratio and the water-implant mixture which referred to the composition of this invention as the composition of this invention were prepared.

The eighth step is to form and dry to form a dry seaweed,

The water mixture is placed in a waterless automatic linear dryer that rotates at a power of 5 horsepower 5 ~ 250rpm and put into a water mold forming mold of 20cm in width and 28cm in width and transferred to a transfer tray to change the temperature from 300 ℃ to 20 ℃ Was dried for 8 minutes by hot air to form a dry seaweed and dried to form a dry seaweed.

The ninth process comprises the steps of forming a selective cut dry laver,

The dried laver transported to the transfer tray is automatically sorted for damage and defective products. According to the purpose, the dry laver of the perfect quality is sorted by full-length dry laver with 20cm wide and 28cm long, depending on the purpose. Selective cutting dried laver was formed.

The tenth step is to package the laver mixture.

Put 10 pieces of sorted cut dried laver transferred to transfer tray into transparent container and put it into the packaging bag of aluminum foil or polyethylene film, put the desiccant, and vacuum-pack it with the vacuum machine (SJA-201) operated by the power of the transfer table. Packaging The seaweed laver composition containing the fine fucoidan of the sweet flavor was prepared with the already dried odorless dry laver of the sweet flavor in the dark blue color of the packaging laver mixture.

The development of the industry and the increase of population met the convenience of life, but the new problem of pollution and food shortage emerged due to environmental problems. In the world, the sea is abundant in minerals and is the home of life and life, and the seaweeds that eat and grow grow by absorbing and concentrating the nutrients necessary for humans. As we try to know everything, we value a drop of seawater, a drop of seaweed, a fish, and a ton of salt, and nations and corporations are concentrating their power and power through fierce competition.

The slogan for this global competition is the slogan, "The nation that dominates the sea dominates the world." The nations and corporations are fiercely competing to be the target of competition and to obtain energy and mineral resources other than fresh food and sights at sea.

The sea is rich in mineral nutrients such as sap in the human body, and the seaweeds that eat and grow naturally contain abundant absorption of marine minerals and discover new minerals that cannot be obtained from the land. Among the items that nations and nations, corporations and enterprises compete with each other for new use, there is a seaweed called “flower of clean tidal flat”.

The seaweed is under the control of the seasonal environment, and our ancestors cultivate the water that grows in the clean sea area according to the season by using a technique called aquaculture. This seaweed is called 海苔 and also called Haitai.

Due to the global warming, the sea water temperature rises, and the farming of the seaweed is not as usual, and damage is caused by many pests.Therefore, a new type of pollution is sprayed on the farms to prevent this. Increasingly, the value of the world's longevity foods has led to a decline in farms that produce seaweed.

It is a problem that everyone who produces water is well aware that it is impossible to produce good quality water as before, by suppressing the rising sea temperature by human power. It is the invention of producing new composition for the globalization of seaweed as a flower of the mud flat industry by producing seaweed of new value to secure international competitiveness and producing minerals such as calcium, magnesium, iron and potassium. It is an invention to innovate the mud flat industry aiming to increase income by securing new international composition as a flower of the tidal flat business by creating a new composition that contains more seaweed than the current seaweed. It is an invention that creates new income by creating value.

Seaweed ears are mostly discarded as a by-product of the process of collecting and screening seaweeds from the sea.They increase the income by creating value such as biting fresh seaweed ears about 100 ~ 400 won per kilogram when consumers buy them directly. In addition, costs such as waste to the sea and land and environmental pollution are beyond the arithmetic value.

Invention to create differentiated value of our dried laver by using the image of the laver to increase the value of laver with well-being laver containing fucoidan with global attention and the image of laver who set high value for laver as the day of laver in Japan. Thus, the industrial effect on exports is huge.

The value of being able to create a new market with new dried seaweed with a sweet flavor by applying an international patent to the Japanese market that prefers dry seaweed is an income to the marine industry of seaweed that creates new income for our tidal-flat industry and supplements the lack of water. To create new uses to increase the invention.

Industrial value.

The total yield of dried laver in Korea is 7,4184,000 genus (260 g of sequential 260g), which is 19,300 tons. If you increase the fucoidan component by 10% based on the 2009 statistics, the average of 1 laver of dried laver is 2,800 won. In the case of 3,500 won, the result of securing a raw material for producing 27.2 billion won of laver can be expected to be 42 billion, or 52.5 billion by increasing the industrial value by 20%. (Shipping price in 2008 is 2,800 won, 3,500 won, best product 4,000 won, and 5,000 won for special processing)

r p m (Revolutions Per Minute), poached product (boiled product). Reform To fix old or old stuff. Dried seaweed composition containing the seaweed, fucoidan (seaweed ear, or seaweed or kelp or seaweed one or two or four mixed products), stevioside, sweet flavor of fine fucoidan and its manufacturing method.

Claims (2)

The dried laver composition containing the sweet flavor of fine fucoidan is a dry laver composition containing 95 to 5% by weight of the purified water mixture and 5 to 95% by weight of the cutting water laver containing the sweet fucoidan of the sweet flavor.
Method for producing a dried laver composition containing a fine fucoidan of sweet flavor, characterized in that it comprises the following steps (1) to (10):
(1) Selected fronds made of thin and sticky substance as red seaweed as water, and seaweed, or raw seaweed, raw seaweed, and livestock, which collect and discard seaweed with sticky ingredients when selected and dried in seaweed as dry seaweed. Selecting two to four kinds of mixed products, selecting stevioside, and selecting and selecting a raw material for selecting 50% or more of purity;
(2) washing the water of step (1) 1 to 3 times in purified water to produce a wash water, and the raw seaweed, fresh seaweed, fresh seaweed, fresh seaweed, one or mixed product 50 ± 5 ℃ Washing quickly with 1-2 warm water to produce a wash product;
(3) mixed with stevioside and purified water of step (2) 1-10% aqueous solution of stevioside in a tank, warmed to 100 ± 5 ℃ and put the washing product or washing mixture product, boiled for 1-5 minutes Or generating a poached mixed product to produce a poached product that improves sweet flavor;
(4) 5 to 10 days in the poached product or poached mixed product outdoor drying plant of step (3) and put in a 70 ~ 30 ℃ vegetable dryer and dried for 20 to 48 hours to produce a dry product and a dry mixed product to produce moisture content Producing a dry product at 10% or less;
(5) The dry product and the dry mixed product of step (4) are placed in a freeze crusher with a power of 5 hp 250rpm, filtered through a 40 ~ 1,000 mesh network to grind particles of 40 ~ 1,000 Mesh to crush the product and the pulverized mixed product Comprising a pulverized product to produce;
(6) inserting the washed water in the step (2) into a water cutting machine rotating at 5 hp 250rpm power to cut to a size of 3 ~ 12 Mesh to produce a cutting water steaming;
(7) 5 to 60% by weight of crushed product and 95 to 40% by weight of purified water were put in a liquid mixer rotating at a power of 5 horsepower 250rpm and mixed for 5 to 30 minutes to form a purified water mixed product, and the purified water mixed product was 95 to 5 weight 5% to 95% by weight of cutting seaweed and mixed for 10 to 40 minutes to form a water mixture to form a composition mixing ratio and the water mixture of the composition of the present invention;
(8) Put the water mixture of step (7) into a water automatic automatic dryer of 5 ~ 250rpm power 5 horsepower into a water mold forming mold of 5 ~ 20cm horizontal and 7 ~ 28cm vertically and transfer it to a transfer tray to Changing from a high temperature to a low temperature of 20 ° C. by automatically forming and drying for 3 to 30 minutes by hot air to form a dry laver;
(9) The dried laver of step (8) is transferred to the transfer tray, and the broken and defective products are automatically sorted, and the 20cm long and 28cm long are sorted by full-length dry laver according to the use, and the horizontal 7cm × vertical 5cm or the horizontal 7 Cm × 10 cm, or 7 cm × 15 cm, or 7 cm × 20 cm, or 14 cm × 5 cm, or 14 cm × 10 cm, or 14 cm × 15 cm Or 14 cm × 20 cm, or 21 cm × 5 cm, or 21 cm × 10 cm, or 21 cm × 15 cm, or 21 cm × 20 cm, or 28 cm × A step of automatically sorting according to the purpose of the 5cm, or 28cm × 10cm, or 28cm × 15cm, or 28cm × 20cm in length according to the use to form a selective cutting dry steaming;
(10) Put the sorting cut dry laver of step (9) in the packaging bag of aluminum foil or polyethylene film and put 5-10 sheets of dry laver in front of the laver and put 5 ~ 20 sheets of cut dry laver in a transparent container It is packed in foil or polyethylene film, filled with desiccant, vacuum-packed with a vacuum operated by a conveyer, and then packed into a packaging laver mixture. Method for producing a dried laver composition containing fucoidan.

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