KR20140070788A - Korea cookies containing extracts of brown algae and method for preparing the same - Google Patents

Abstract

The present invention relates to Korean traditional cookies containing a brown algae powder or a brown algae extract, and a method for making the same. In a case where the brown algae powder or the brown algae extract of the present invention is used to make the Korean traditional cookies, the taste of grain syrup can be in harmony with the flavor of marine algae, and various water soluble polysaccharides and dietary fibers, and antioxidant components, such as polyphenol and flavonoid, are contained in the Korean traditional cookies. Thus, the ingestion of the Korean traditional cookies can lead to an effect of ameliorating anti-oxidation/anti-aging, diabetes, hyperlipidemia, metabolic diseases, and the like.

Description

[0001] The present invention relates to a brown algae powder and a brown algae extract,

The present invention relates to a method for producing a brown algae powder or a brown algae extract, and a method for producing the same.

As a result of rapid industrialization and urbanization, the consumption of Western and pizza foods such as fast food and pizza has increased due to the improvement of income level, the nuclear family, and the increase of single generation households. However, with the increase in average life expectancy, since 2000, eating habits and food consumption have been flowing in the direction of safety and health. As a result, organic agricultural products, non-polluting foods, functional foods, and natural foods are continuously gaining popularity. One example is the recent increase in awareness of Korea and Korea, and various works have been carried out focusing on Korean commodity and marketability (Jeon, Hye-kyung, 2007).

There are many kinds of such foods such as yu, yu, yu, yu, yu, yu, yu, yu, yu, yu, It is based on a scientific blend of nutrition, aroma and harmony with the human body.

Yukwa is also called Gangjeong, and is called "juze" or "sanja" depending on the province. It is made by fermenting glutinous rice in water for about 10 days and then making it into powder, making it with soy sauce, sake (makgeolli, soju and sake) , Then dried in a suitable size and then dried, and then bubbled in frying oil to make it swell, then put on honey, syrup or syrup and put on the surface various kinds of famous sake (decoration using bank, walnut, sesame).

Oils produced by frying in oil have a high lipid content, and there is a fear of excessive calorie intake. Porous tissue is easily formed and rancidity is likely to occur. For this reason, in order to diversify and improve the quality of various milk products imparted with health functionalities, a study was conducted to produce a milk powder having an improved palatability and shelf life by adding functional materials such as mugwort, bokbunja, citrus, and omija. Korean Patent Laid-Open Publication No. 2012-0075225 discloses a glutinous rice flour using cinnamon, pine leaf and menthol and a method for producing the same, Korean Patent Publication No. 2010-0971282 discloses a herbal flour and a method for producing the same, have. However, existing products are not differentiated by using artificial fragrance or powder of commodified product, and studies for solving the problem of rancidity have been made yet, but they are not completely solved yet.

In order to solve the above problems, the present inventors have found that the addition of various water-soluble polysaccharides and fibers of brown algae improves sensuality and storage properties such as color, texture, texture and the like, and provides skin beauty, aging prevention, cholesterol lowering, The present invention has been accomplished on the basis of efforts to develop a functional juice with improved nutritional quality compared to the existing juice using the powder or the extract.

One object of the present invention is to provide a functional ingredient comprising a brown algae powder or a brown algae extract.

Another object of the present invention is to provide a functional ingredient containing a brown algae powder or a brown algae extract and a preparation method thereof.

In one aspect, the invention relates to a functional ingredient comprising a brown algae powder or brown algae extract.

The brown algae powder or brown algae extract of the present invention is rich in polysaccharides such as alginic acid, fucoidan, agar and porpharan to suppress absorption of cholesterol, adsorb and discharge heavy metals, It has been found that fucoidan, an acidic water-soluble polysaccharide, has anticoagulant activity, antitumor anticancer activity and antioxidant effect, and iodine, calcium, vitamin 12 Is involved in growth and hematopoiesis.

The above-mentioned brown algae include seaweed, kelp, bamboo seaweed, seaweed, mugwort or rhubarb, and preferably seaweeds, perilla seaweeds or sea tangle.

In the present invention, the brown algae powder refers to a substance obtained by cutting, drying and crushing a part, root, stem, sporophyll, etc. of the brown algae by cooking and powdering them by a conventional method. The pulverization is not limited as long as the drying is a method for removing moisture of brown algae, and lyophilization and vacuum drying may be used, but lyophilization is preferred.

In the present invention, the brown algae extract is a substance obtained by extracting the brown algae powder as an extraction solvent, filtering and concentrating the brown algae extract. As the extraction solvent, water, an anhydrous or a lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, propanol, butanol), acetone, ethyl acetate, chloroform and 1,3-butylene glycol may be used singly or in combination of two or more. And preferably water, an anhydrous or a hydrated lower alcohol having 1 to 4 carbon atoms, more preferably methanol or ethanol.

For example, the extraction may be performed by adding 20 to 90% ethanol at a dose of 8 to 12 times the weight of the brown algae powder, followed by extraction at a temperature of 20 to 40 ° C for 12 to 24 hours.

The filtration is not limited as long as it can remove solid particles. For example, the particles may be filtered using a cotton, nylon, or the like, or may be filtered using an ultrafiltration method, a freezing filtration method, a centrifugal separation method, or the like . It is also possible to use a method of primary filtration using gauze and secondary filtration using Wattmann paper.

The concentration of the brown algae extract filtered through the above is concentrated using a rotary vacuum evaporator at a temperature of 35 to 45 DEG C until the organic solvent added to the brown algae extract for evaporation is completely evaporated.

When the brown algae powder or the brown algae extract of the present invention is used as a raw material, the unique flavor of brown algae harmonizes with sweet potato, honey, and syrup, so that the flavor of the brown algae is improved and various water soluble polysaccharides and fibers, Since the same content of antioxidant-related ingredients is high, the physiological activity improvement and the antioxidant effect can be seen when it is consumed steadily.

Hereinafter, the present invention will be described in detail as long as it includes the composition of the present invention.

The above-described method comprises a step of growing, shaping and drying a glutinous rice dough, and then boiling the glutinous product after squeezing the glutinous product in a syrup, wherein the glutinous rice dough is added to at least one of glutinous rice paste, starch syrup, Powder or brown algae extract.

Hereinafter, a method for producing the brown algae powder or brown algae extract according to the present invention and a method for producing the same will be described in detail.

(1) Glutinous rice soaking process

It is a process of immersing glutinous rice in water. The immersion liquid used for immersion is fresh water not containing salt. It is preferable to use fresh water in the range of 20 to 40 캜, preferably 25 to 35 캜, more preferably 28 to 30 캜. The immersion time may vary depending on the season, and it is preferably immersed for 5 to 20 days, preferably 7 to 18 days, more preferably 10 to 14 days.

(2) Glutinous rice powdering and kneading process

The immersed glutinous rice is pulverized, and water and additives are added to the glutinous rice flour and uniformly mixed and kneaded. The water of the soaked glutinous rice is sieved and the water is removed, and it is crushed by using a crusher. The milling mesh is preferably pulverized to 50 to 100 mesh, preferably 60 to 90 mesh, and the number of milling is preferably 1 to 3 cycles. The dough has a moisture content of 30 to 60%, preferably 40 to 50%.

The sub ingredient may be alcohol (soju, makgeolli, sake), soybean juice, baking powder, sugar, yeast and the like. But not limited to, kneading the glutinous rice powder, it is not necessarily added.

Alternatively, 1 to 10 parts by weight, preferably 3 to 8 parts by weight, of brown algae powder or brown algae extract may be kneaded on the gelatinized dough, based on 100 parts by weight of the dough. When the amount of the brown algae powder or the brown algae extract is less than 1 part by weight, the flavor and aroma of brown algae are not produced, and the antioxidation-related components are too low to obtain sufficient effect. When the amount of brown algae powder or brown algae extract is 10 When the amount of the antioxidant-related component is more than the amount by weight, the content and effect of the antioxidative-related component do not increase compared with the case where the amount is less than the amount used.

(3) The capital increase process

The dough is heated with steam to uniformly soften the starch. The roasting temperature is preferably from 70 to 100 DEG C, preferably from 80 to 100 DEG C for 30 to 60 minutes.

(4) Stripping process

And a step of entrapping the air by entangling the expanded dough. The piercing is performed 50 to 200 times, preferably 60 to 180 times, and more preferably 80 to 170 times by using a neck bar, but the present invention is not limited to this, as long as the batter is pierced.

(5) Base forming process

The kneaded dough is kneaded using a plunger and then cut into a predetermined shape and size. Although the shape and size are not fixed, it is preferable that the thickness is 0.5 to 7 cm, preferably 0.5 to 5 cm, more preferably 0.5 to 4 cm.

(6) Drying process

And drying the molded dough at a constant moisture content. As a specific example, the drying is carried out in a dryer maintained at a temperature of 20 to 40 ° C, preferably 22 to 35 ° C, more preferably 22 to 26 ° C for 10 to 48 hours, preferably 10 to 24 hours , And drying the dough.

(7) Water-cooling process

And then drying and expanding the dried product with edible oil. The hot-water temperature is firstly fried at a temperature of 100 to 150 ° C, preferably 140 to 150 ° C until the molded article is swollen, and then heated to a temperature of 150 to 220 ° C, preferably 180 to 200 ° C Secondly, fry.

(8) Cleaning process

After the hot-water-treated hot water is precipitated in juice, the hot water is buried. The juice is one or more selected from the group consisting of starch syrup, starch and honey, and the juice is boiled at a temperature of 80 to 150 ° C, preferably 90 to 120 ° C to precipitate the juice. But is not limited thereto. The hull was selected from one or more of the group consisting of rice bran, black bean, green bean, lycopersicum, sesame, bank, walnut, blackberries and dried fruit powder.

Alternatively, 1 to 10 parts by weight, preferably 3 to 8 parts by weight, of the brown algae powder or brown algae extract may be added to the juice, based on 100 parts by weight of the juice. When the amount of the brown algae powder or the brown algae extract is less than 1 part by weight, the flavor and aroma of brown algae are not produced, and the antioxidation-related components are too low to obtain sufficient effect. When the amount of brown algae powder or brown algae extract is 10 When the amount of the antioxidant-related component is more than the amount by weight, the content and effect of the antioxidative-related component do not increase compared with the case where the amount is less than the amount used.

When preparing a Korean traditional food using the above-described production method, it is possible to add new flavor and long-term storage by adding a brown algae powder or a brown algae extract. When ingested, antioxidant / anti-aging and diabetes, hyperlipidemia, metabolic disease prevention And so on.

According to the present invention, brown algae contain a large amount of various water-soluble polysaccharides and antioxidant components such as cellulose, polyphenols and polaronoids. Therefore, it is possible to improve the flavor, nutrition and physical constitution by preparing brown algae powder or brown algae extract, and it is possible to prevent the antioxidant component from being oxidized or damped by the polyphenol component, Functional foods and the like.

Fig. 1 shows an extract of anchovy wilt of the ethanol solvent.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be understood that these examples and experimental examples are given by way of illustration only, and are not intended to limit the scope of the present invention.

Example 1: Preparation of a hole starch powder

The bamboo seaweed was collected, washed, put into a dryer, dried and pulverized using a crusher.

Example 2: Preparation of aquaculture extract

In order to investigate the yield and activity of the solvent in the perilla starch, extracts were prepared by using different solvents. Distilled water, 20%, 50%, 80%, and 95% ethanol solvent was added to 1 kg of the bloomed wakame powder obtained in Example 1, followed by stirring and extraction at 25 to 30 ° C for 16 hours. The extraction stock solution was filtered twice with Whatman, No. 3, followed by concentration under reduced pressure and lyophilization to prepare an extract of anchovy. Thereafter, the weight of the extract was measured using an electronic scale, and the yield was calculated using the equation (1). The results are shown in Table 1.

[Equation 1]

Extraction yield (%) = (weight of extract (g) / weight of powder (g)) x 100

95% EtOH extract 80% EtOH extract 50% EtOH extract 20% EtOH extract Distilled water Weight (g) 59.5 178 229.5 227 235 yield(%) 5.95 17.8 22.95 22.7 23.5

As shown in Table 1, it was confirmed that the higher the concentration of the ethanol extract, the lower the yield.

Example 3: Preparation of sweet potato containing anchovy extract

0.5 g of the extract of the sea bream marrow extract, which was extracted with 100% ethanol, was added to the pot and heated at 150 ° C. to a volume of about 50%. Then, in a weak fire, it was heated until it was bubbled while stirring continuously so that it did not stick to the floor.

Example 4: Production of an oil-in-water emulsion using an anchovy powder or anchovy extract

The glutinous rice was washed thoroughly and immersed in water at 30 캜 for 10 days. After the immersed glutinous rice was pulverized to 80 to 90 mesh, 1 liter of soybean juice was added to 1000 g of the ground glutinous rice and kneaded. After the dough was steamed at 100 ° C, 0.5 g of the powder or extract obtained in Example 1 or Example 2 was mixed and pierced. Then, the resultant was molded into a circular or square shape and dried at a temperature of 25 ° C for 48 hours. The dried molded product was firstly fried in oil at 140 ° C and then fried in oil at 200 ° C to obtain a melt, 3 was prepared, and then rice gruel was prepared.

Comparative Example 1: General Whey Production

The same dough as that of Example 4 was prepared in the same manner as in Example 4, except that the glutinous rice dough containing no anchovy powder or anchovy extract from the above-mentioned Example 1 or Example 2 was used as the crude dough prepared in Example 3, To prepare an oily product.

Experimental Example 1: Analysis of components of anchovy powder and anchovy extract

1-1. General compositional analysis of aortic anchovy powder and anchovy extract

The contents of moisture, fat, protein, ash and carbohydrate were analyzed by AOAC general component analysis using the aquatic starch powder and extract obtained from Example 1 and Example 2. The results are shown in Table 2.

1) Moisture

The bovine anchovy powder and anchovy wilt extract obtained in Examples 1 and 2 were dried in a vacuum oven at 100 ° C. and then dried for about 5 hours in a constant weight (AOAC method 926.08 and 925.09, 1990).

2) Fat

The hydrolyzed hydrolyzate was prepared by mixing hydrochloric acid solution with the hydrolyzed waxy starch powder and bamboo wilt extract obtained in Example 1 and Example 2. The fat was then extracted with ether and hexane. The extract was washed with a diluted alkaline solution and then filtered through a sodium sulfate column. The filtered extract was evaporated, dried and weighed (AOAC method 922.06 and 954.02, 1990).

3) Protein

The bloomed anchovy powder and anchovy wilt extract obtained in Example 1 and Example 2 were dissolved in ammonia containing sulfuric acid containing a mercury catalyst. The alkaline solution of the decomposed acid was distilled off and the ammonia was distilled off and titrated with standard acid. The amount of protein was determined by measuring the nitrogen content and multiplying by 6.25 (AOAC method 955.04C and 979.09, 1990; Bradstreet, RB, 2965; Kalthoff and Sandell, 1948).

4) Ashes

The bloomed anchovy powder and anchovy wilt extract obtained in Example 1 and Example 2 were ignited at 550 ° C to remove volatile organic compounds. After determining the weight of the residue, the ash content was calculated (AOAC method 923.03, 1990).

5) Carbohydrate

Using the data of protein, fat, ash and moisture content, the carbohydrate content was calculated by the following equation 2 (USDA Agricultural Handbook Volume 8, 1975).

[Equation 2]

Carbohydrate content (%) = 100 - (protein content + fat content + ash content + water content)

Content (g / 100mg) carbohydrate moisture Ash protein Fat 95% EtOH extract 67.5 4.3 23.4 2.8 2.0 80% EtOH extract 67.5 4.2 23.8 2.4 2.1 50% EtOH extract 67.5 3.2 25.2 3.4 0.7 20% EtOH extract 35.6 3.9 28.9 4.3 0.3 Distilled water 58.5 4.4 33.4 3.4 0.3 Content (g / 100g) powder 59.0 4.7 24.2 10.1 2.0

As shown in Table 2, the carbohydrate was the most abundant with 59 g / 100 g of the starchy seaweed powder, followed by 24.2 g / 100 g of the ash. The contents of carbohydrate and ash were the highest in the extracts of sea bream, but the amount of ash increased and the amount of carbohydrate decreased as the content of ethanol solvent decreased.

1-2. Analysis of Amino Acid of Dipper Seaweed Powder

The hydrolyzed hydrolyzate was added to hydrochloric acid to adjust the pH to 2.2. The amino acid content was then analyzed using an automatic amino acid analyzer (AOAC method 982.30, 1990). The results are shown in Table 3.

Constituent amino acid Content (mg / 100g) Free amino acid Content (mg / 100g) P-Ser 487.62 P-ser 240.34 PEA 4.98 Tau 7.39 Asp 1106.83 PEA 30.07 Thr 506.51 Asp 878.75 Ser 555.01 Thr 14.36 Glu 1329.58 ser 101.52 a-AAA 5.87 Glu 55.00 Gly 602.30 Sar 94.33 Ala 815.50 Gly 13.55 Val 527.69 Ala 216.22 Cys 23.98 Val 10.58 Met 205.56 Cysthi 16.96 Cysthi 35.58 Ile 3.20 Ile 362.96 Leu 5.09 Leu 680.70 Tyr 7.52 Tyr 239.57 Phe 31.92 Phe 486.97 b-Ala 3.40 b-Ala 5.19 b-AiBA 1.26 b-AiBA 19.12 g-ABA 3.57 g-ABA 5.04 Trp 3.86 Hylys 2.78 Hylys 1.34 Lys 551.53 Lys 6.03 His 165.69 His 1.17 Arg 408.06 Arg 10.31 Pro 184.48 Pro 8.81 Total amino acid 9319.12 Total free amino acids 1766.54

As shown in Table 3, the constituent amino acid content of the starchy seaweed powder was 9319.12 mg / 100 g, and the free amino acid content was 1766.54 mg / 100 g.

1-3. Analysis of Active Ingredients of Marine Leaf Extract

1 ml of a 2% (w / v) Na ₂ CO ₃ solution was added to 1 ml of the aquaculture extract obtained in Example 2, and the mixture was allowed to stand for 3 minutes. Then, 0.2 ml of 50% Folin-Ciocalteu reagent was added thereto and the absorbance was measured at 680 nm To determine total polyphenol content and total flavonoid content. The results are shown in Table 4.

Total polyphenol content (mg / g) Total flavonoid content (mg / g) 95% EtOH extract 138.62 158.43 80% EtOH extract 111.32 34.06 50% EtOH extract 106.82 12.51 20% EtOH extract 81.11 9.73 Distilled water 55.70 5.53

As shown in Table 4, the total polyphenol content and total flavonoid content were the highest in the 95% ethanol extract and the lowest in the distilled water.

Experimental Example 2: Antioxidant activity test of anchovy powder and anchovy extract

The DPPH scavenging radical ability, which exhibits radical scavenging activity, was determined by donating an electron to a DPPH radical using an endosperm starch powder and anchovy wilt extract obtained from Example 2 above. The concentration of the 0.4 mM DPPH solution dissolved in ethanol was adjusted at 517 nm by diluting it with ethanol so as to have an absorbance of 0.94 to 0.97 of the undersize starch powder and the extract-free sphere. Then, 1 ml of each solvent extract was added to 4 ml of this solution, shaken, reacted at room temperature for 30 minutes, and absorbance was measured at 517 nm. The electron donating ability is expressed as a percentage (%) using the equation 3. The results are shown in Table 5.

[Equation 3]

Free radical scavenging ability (%) = [1- (absorbance of additive / no absorbance of additive)] × 100

Free radical scavenging ability (%) 95% EtOH extract 84.89 80% EtOH extract 74.20 50% EtOH extract 83.27 20% EtOH extract 75.54 Distilled water 62.86

As shown in Table 5, 95% ethanol extract showed the highest activity at 84.89% and 62.86 at the lowest in the distilled water.

Experimental Example 3: Analysis of the components of the whey added with the common wheat flour,

The general components of the whey obtained in Example 4 and Comparative Example 1 were analyzed and compared by the same assay method as in Experimental Example 1 above. The results are shown in Table 6.

(g / 100 g) carbohydrate moisture Ash protein Fat Comparative Example 1 74.3 9 0.3 1.4 15 Example 4 74.7 8.2 0.9 1.4 14.8

As shown in Table 6, it was analyzed that the whey added with anchovy powder or anchovy extract was decreased in fat and increased in amount of wheat compared to the common whey.

Experimental Example  4: Measuring rancidity of yuwa

10 g of the oil obtained in Example 4 and Comparative Example 1 was placed in a 250 ml Erlenmeyer flask, and ether was added thereto. Then, the oil was extracted for 2 hours at 25 ° C and 200 rpm using a rotary shaker.

4-1. Determination of the acid value of whey

0.5 g of the extracted fat sample was taken in a 200 ml Erlenmeyer flask and dissolved in 10 ml of ether-ethanol mixture (1: 2). Two drops of 1% phenolphthalein-ethanol solution were added thereto, and the solution was titrated with 0.1N alcoholic potassium hydroxide (0.1N-KOH-ethnol) solution (MW: 56.11) in 1 ml each time. When pale red color persisted for 30 seconds As the end point. At the same time, a blank test was carried out in the same manner under the condition that only the sample was not applied. The oat flakes of Example 4 and Comparative Example 1 were placed in a paper bag and stored at 40 ° C for 40 days while samples were taken at intervals of 10 days to measure acidity and the measurement results are shown in Table 7. The acid value was calculated using equation 4.

[Equation 4]

(Mg-KOH / g) = (5.611 x (a-b) x f) / S

S = amount of sample (g) 0.5 g

Consumption of a = 0.1N Alcoholic KOH Solution (ml)

b = consumption of 0.1N alcoholic KOH solution (ml)

f = 0.1 N Potency of alcoholic KOH solution (F is stated as Factor = 1 in NaOH solution bottle)

(mg-KOH / g) Storage period (days) 0 10 20 30 40 Comparative Example 1 0.2 0.4 1.1 One 1.5 Example 4 0.2 0.3 0.5 0.7 One

As shown in Table 7, the acid value of Example 4 was lower than that of Comparative Example 1.

4-2. Determination of peroxide value of whey

0.5 ml of the extracted sample was added to a 200 ml Erlenmeyer flask, and 10 ml of chloroform was added. 15 ml of glacial acetic acid was added to the flask, and 1 ml of saturated KI solution (70 g of KI powder + 30 ml of distilled water) was added. And left in a dark place. Add 75 ml of water, close the stopper and shake again. Add 1 ml of 1% starch solution (1 g starch + 100 ml distilled water) and titrate with 0.01 N Na ₂ SO ₃ solution. End point. At the same time, a blank test was carried out in the same manner under the condition that only the sample was not applied. The oats of Example 4 and Comparative Example 1 were placed in a paper bag and stored at 40 ° C for 40 days. Samples were taken at intervals of 10 days, and the acid content was measured. The measurement results are shown in Table 8. The peroxide value was calculated using equation 5.

[Equation 5]

Peroxide value (meq / Kg) = {(a-b) x f) / S} x 100

S = amount of sample (g) 0.5 g

a = consumption of 0.01 N Na ₂ SO ₃ solution of this test (ml)

b = consumption of 0.01 N Na ₂ SO ₃ solution in the blank test (ml)

f = Potency of 0.01 N Na ₂ SO ₃ solution

(meq / Kg) Storage period (days) 0 10 20 30 40 Comparative Example 1 5 10 15 40 35 Example 4 5 6 7 25 24

As shown in Table 8, the peroxide value of Example 4 was significantly lower than that of Comparative Example 1.

In conclusion, addition of anchovy powder or anchovy extract from sea bream would slow down the acid value and peroxide value and increase the storage period.

Experimental Example 5: Analysis of Mineral Contents in Whey

Minerals were prepared by wet decomposition according to the Food Code. That is, the Example 4 and placed Yukwa 5g obtained in Comparative Example 1, the crushed and then 250㎖ Erlenmeyer flask with 40 mesh _{HNO 3 (HNO 3: H 2} O = 1: 2) was added to 10ml with 60% HClO ₄ 10ml The sample was thoroughly soaked and heated at 200 ° C until clear. The transparent sample was cooled, diluted with a small amount of distilled water, and then heated to evaporate HClO ₄ . Next, 10 ml of HCl solution (HCl: H ₂ O = 1: 2) was diluted with the same amount of distilled water, completely dissolved in a water bath, and 100 ml was used as an analytical sample. At this time, potassium, calcium, iron, sodium, copper, and zinc were measured with an atomic absorption spectrophotometer (Solaar-M 5, Thermo elemetal, England) and phosphorus was measured with a spectrophotometer (UV-1601, Shimadzu. Japan) at 650 nm. The results are shown in Table 9.

(mg / 100g) calcium magnesium potassium Comparative Example 1 167.6 112.6 768.3 Example 4 725.7 348 2713.5

As shown in the above Table 9, the mineral content of the whey added with the marinated starchy powder or the marine marine extract showed a higher mineral content than that of the common oil.

Claims (6)

Functional foods containing brown algae powder or brown algae extract.
The functional food according to claim 1, wherein the brown algae is a seaweed, kelp, anchovy, seaweed, chrysanthemum, or rhubarb.
A process for producing a glutinous rice dough, which comprises the steps of thickening, shaping and drying, then boiling, and adding starch, starch or honey to a sweet and sour product, the glutinous rice dough, starch syrup, A powder or a brown algae extract.
[4] The method according to claim 3, wherein the brown algae is selected from the group consisting of seaweed, kelp, anchovy, seaweed, green peel, and rhubarb.
[4] The method according to claim 3, wherein the brown algae powder or brown algae extract comprises 1 to 10 parts by weight based on 100 parts by weight of glutinous rice paste, syrup, starch or honey.
[4] The method according to claim 3, wherein the raw material is at least one selected from the group consisting of rice bran, black bean, green bean, green pepper, sesame, bank, walnut, black potato and dry fruit powder.

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