KR20170128937A - Health functional salt having beneficial component of sea cucumber and producing method thereof - Google Patents

Abstract

The present invention relates to a method for producing sea cucumber salt and a sea cucumber salt produced by the same, wherein the method comprises the steps of: (a) adding one or more materials selected from the group consisting of sea urchin, sea squirt, abalone, coral reef, seaweed, and kelp, and a cucumber, burnet, and dock to water, and then extracting the same; (b) adding sea cucumber to an extract extracted in step (a), and boiling the same; (c) removing the boiled sea cucumber in the step (b), drying the same, and then pulverizing the same to prepare sea cucumber powder; (d) filtering the extract, from which the boiled sea cucumber in step (b) is removed, and spray-drying the extract to prepare extract powder; (e) applying heat to bay salt to prepare baked salt; and (f) mixing the prepared sea cucumber powder in step (c) and the prepared extract powder in step (d) with the prepared baked salt in step (e). The sea cucumber salt prepared by the method of the present invention not only contains beneficial ingredients, such as amino acids, calcium, and saponin derived from sea cucumbers beneficial for health, but also has an effect of improving diseases such as arthritis, blood circulation, and muscle pain when being steadily taken.

Description

[0001] The present invention relates to a health functional salt mixed with beneficial ingredients of sea cucumber and a method for producing the same,

(A) adding seaweed, seaweeds and hay fever to water and extracting the same; (b) adding sea cucumber to the extracted liquid of step (a) and boiling; (c) preparing sea cucumber powder by taking out the boiled sea cucumber of step (b), drying and pulverizing the prepared sea cucumber; (d) filtering the extract of the boiled sea cucumber of step (b), followed by spray drying to prepare an extract powder; (e) preparing salt baked by heating the salt; And (f) mixing the sea cucumber powder prepared in step (c) and the extract powder prepared in step (d) with the prepared baked salt prepared in step (e). And sea cucumber salt produced by the above method.

Types of salt include sun salt, which is salt made by drying sea water in sea, purified salt by making salt of 99% of NaCl by extracting Na ion and Cl ion from electric ion exchange membrane, and rock salt in addition to it. Among them, the salt used as salt (edible salt) is mainly tablets and some salt is also used. At present, the amount of salt consumed in Korea is about 3,000,000 tons per year, of which the amount of salt consumed is about 600,000 tons per year. Of these, the amount produced in Korea is about 450,000 tons per year and the remaining about 2,500,000 tons is a representative salt importing country. In addition, the demand for high quality salt is further increased with the improvement of diet, and the import of expensive mineral salt called noble salt is continuously increasing.

These salts are usually made from sea water, which contains a large amount of minerals such as potassium, calcium, magnesium, zinc, iron, phosphorus, sodium and manganese, which are useful in many human bodies.

However, in case of sea salt made by evaporation of sea water in the sun or rock salt extracted from the land, it contains many impurities such as contamination of seawater and soils of land, and it is not uniform. .

For this reason, processed salt for various purposes ranging from domestic salt to factory salt has been developed and used. For example, purified salt (a salt made of at least 99% salinity by using an actinic salt-ion exchange membrane), remedial salt (aka " (Salted salt of salt-processed salt, salt of baked salt, bamboo salt, etc.), by-product salt (salted salt), salt of salted salt (salt of sodium salt of glutamate or compound chemical seasoning) ), Addition salts (salts in which certain ingredients and minerals are added to the salt), and the like.

Sea cucumber ( Stichopus japonicus ) belongs to the echinoderm, and there are about 1,500 species in the world, and 4 and 14 species are known to exist in Korea. Sea cucumbers are widely distributed throughout the coast of Korea. Among them, the sea cucumbers mainly used for food are called as blue sea cucumber, red sea cucumber and black sea cucumber depending on their colors. Sea cucumber has been used as "the best ginseng of the sea" since ancient times and it has been used as the best private medicine in recent years. With the increasing interest in health and wellness worldwide, the sea cucumber which contains ingredients such as nourishing tonic effect, anti cancer effect, prevention of obesity and prevention of hypertension Consumption is increasing in Korea, including China and Japan. For this reason, the Ministry of Maritime Affairs and Fisheries has designated sea cucumber as one of the eight well-being marine products in Korea and its importance is continuously increasing.

Korean Patent Laid-Open Publication No. 2016-0037451 discloses a method for producing a salt using pre-treatment, and Korean Patent No. 0383389 discloses a method for producing a functional salt containing mineral-gluconic acid salt. However, Which is different from the method for producing a health-functional salt mixed with beneficial ingredients of the present invention.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for preparing a sea cucumber salt having good functionality and good taste and containing beneficial ingredients such as amino acid, calcium, saponin, , Extraction powder preparation, salt pretreatment and mixing ratio, and the sea cucumber salt having excellent quality and preference was developed to complete the present invention.

In order to solve the above-mentioned problems, the present invention provides a method for producing a water-soluble extract, comprising the steps of: (a) adding water and at least one material selected from the group consisting of sea urchins, sea urchins, rolled up reefs, coral reefs, (b) adding sea cucumber to the extracted liquid of step (a) and boiling; (c) preparing sea cucumber powder by taking out the boiled sea cucumber of step (b), drying and pulverizing the prepared sea cucumber; (d) filtering the extract of the boiled sea cucumber of step (b), followed by spray drying to prepare an extract powder; (e) preparing salt baked by heating the salt; And (f) mixing the sea cucumber powder prepared in step (c) and the extract powder prepared in step (d) with the prepared baked salt prepared in step (e). Of the present invention.

The present invention also provides sea cucumber salt prepared by the above method.

The sea cucumber salt produced by the method of the present invention not only contains beneficial ingredients such as amino acids, calcium and saponin derived from sea cucumbers beneficial for health, but also has an effect of improving diseases such as arthritis, blood circulation and muscular pain when it is taken steadily have. In addition, when used as a substitute for toothpaste, it has an effect of improving gum disease and bad breath, and has an excellent antioxidant and anti-cancer effect. In addition, when the sea cucumber salt of the present invention is used for cooking, there is an effect that the taste and nutrition of the food can be further enhanced without using artificial seasoning.

In order to achieve the object of the present invention,

(a) adding and extracting at least one ingredient selected from the group consisting of sea urchins, sea squirts, rollovers, coral reefs, seaweeds and kelp, and oaculars and cicadas in water;

(b) adding sea cucumber to the extracted liquid of step (a) and boiling;

(c) preparing sea cucumber powder by taking out the boiled sea cucumber of step (b), drying and pulverizing the prepared sea cucumber;

(d) filtering the extract of the boiled sea cucumber of step (b), followed by spray drying to prepare an extract powder;

(e) preparing salt baked by heating the salt; And

(c) mixing the sea cucumber powder prepared in the step (c) and the extract powder prepared in the step (d) into the baked salt prepared in step (e). And a manufacturing method thereof.

In the method for producing sea cucumber salt of the present invention, the step (a) preferably comprises 800 to 1400 g of at least one material selected from the group consisting of sea urchin, sea squirt, abalone, coral reef, It can be extracted at 90 to 100 ° C for 8 to 12 hours after addition of 3 to 5 g of oacule and 8 to 12 g of cicada, more preferably at 10 L of sea urchin, mungbean, abalone, coral reef, 1100 g of at least one material selected from the group consisting of 4 g of oat and 10 g of sorghum can be added and then extracted at 100 ° C for 10 hours.

 Seaweeds and seaweeds are selected from seaweeds and seaweeds, which are not only improved in flavor and aroma by harmony with the taste of sea cucumber salt, but also capable of enhancing functionality. The extracts of seafood and seaweeds, It was possible to further enhance the flavor of sea cucumber salt prepared by effectively extracting useful components in seafood and seaweeds and enhancing the richness and deep flavor. In addition, the preparation of the extract by adding oshulizone and spearmint during the preparation of the extract has a more favorable taste due to the unique flavor of oacule and cicada, while eliminating the pungent flavor and odor peculiar to seafood and seaweed, And the sea cucumber salt having improved functionality such as anticancer and antioxidation.

In addition, in the method of producing sea cucumber salt of the present invention, the step (b) may be performed by adding 400 to 600 g of sea cucumber to the extract, preferably at 90 to 100 ° C for 20 minutes to 1 hour, 500 g of sea cucumber can be added to the extract to boil for 30 minutes at 100 ° C. As above, boiled sea cucumbers were able to survive with sea cucumbers having excellent flavor and aroma, while eliminating the strong flavor and odor of sea cucumber compared to boiling them in water or other extract.

In addition, in the method of manufacturing sea cucumber salt of the present invention, the sea cucumber powder of step (c) may be prepared by drying the boiled sea cucumber at 40 to 60 ° C for 10 to 14 hours and then pulverizing it to 160 to 240 mesh. , More preferably boiled sea cucumbers were dried at 50 ° C for 12 hours and then pulverized into 200 mesh to prepare sea cucumber powder suitable for preparing sea cucumber salt.

In addition, in the method of manufacturing sea cucumber salt of the present invention, the extracted powder of step (d) is preferably filtered by extracting the boiled sea cucumber, and then sprayed at an inlet temperature of 180 to 200 ° C and an outlet temperature of 100 to 120 ° C , And more preferably, the extract obtained by removing the boiled sea cucumber is filtered and dried by using a spray dryer having an inlet temperature of 190 ° C. and an outlet temperature of 110 ° C. can do.

Further, in the method for producing sea cucumber salt of the present invention, the roasted salt of step (e) is preferably prepared by baking for 6 to 12 hours by adding sun-salt to an electric furnace at a temperature of 800 to 1000 ° C, , It can be prepared by baking for 8 ~ 12 hours by applying heat of 900 ℃ in an electric furnace. The salt baked under the above conditions could be prepared as a soft salty, rich and sweet salt while removing impurities and bitter taste such as heavy metals contained in the salt.

In the method of manufacturing sea cucumber salt according to the present invention, mixing of the step (f) may be carried out by mixing the sea cucumber powder and the extracted powder in the baked salt, preferably in a ratio of 92: 98: 2 to 4: More preferably, the sea cucumber powder and the extracted powder are mixed in a ratio of 95: 3: 2 by weight to the baked salt. The sea cucumber salt mixed with the above conditions can be produced as natural seasoning salt which further improves the flavor of the food.

The method of producing sea cucumber salt according to the present invention, more specifically,

(a) 800 to 1400 g of at least one material selected from the group consisting of sea urchins, urchins, abalone, coral reefs, seaweed and sea tangle, 8 to 12 g of oat spikes and 8 to 12 g of oat spikes Extraction at 90 to 100 DEG C for 8 to 12 hours;

(b) adding 400-600 g of sea cucumber to the extracted liquid of step (a) and boiling at 90-100 ° C for 20 minutes to 1 hour;

(c) removing the boiled sea cucumber from the step (b), drying it at 40 to 60 ° C for 10 to 14 hours, and pulverizing it to 160 to 240 mesh to prepare a sea cucumber powder;

(d) filtering the extract of the boiled sea cucumber of step (b), and drying the extract using a spray dryer having an inlet temperature of 180 to 200 ° C and an outlet temperature of 100 to 120 ° C to prepare an extract powder ;

(e) preparing a roasted salt for 6 to 12 hours by applying 800-1000 占 폚 heat to the salt; And

(f) mixing the sea cucumber powder prepared in the step (c) and the extract powder prepared in the step (d) in a weight ratio of 92: 98: 2 to 4: 1 to 3 to the baked salt prepared in the step (e) , ≪ / RTI >

More specifically,

(a) 1100 g of at least one material selected from the group consisting of sea urchins, urchins, rolled oysters, coral reefs, seaweed and sea tangle, 10 g of oat and 10 g of oat and 10 g of water are added to 10 L of water and then extracted at 100 캜 for 10 hours step;

(b) adding 500 g of sea cucumber to the extracted liquid of step (a) and boiling at 100 ° C for 30 minutes;

(c) removing the boiled sea cucumber from the step (b), drying it at 50 ° C for 12 hours, and pulverizing it into 200 mesh to prepare a sea cucumber powder;

(d) filtering the extract of the boiled sea cucumber of step (b) and drying it using a spray dryer having an inlet temperature of 190 ° C and an outlet temperature of 110 ° C to produce an extract powder;

(e) preparing a roasted salt for 8 hours by applying heat at 900 DEG C to the salt; And

(f) mixing the sea cucumber powder prepared in step (c) and the extract powder prepared in step (d) in a weight ratio of 95: 3: 2 to the baked salt prepared in step (e) have.

In the method of producing sea cucumber salt according to the present invention, the step (a) may be carried out in an amount of 8-12 L of water, 250-350 g of sea urchins, 160-240 g of sea urchins, 250-350 g of abalones, 80-120 g of coral reefs, 80 to 120 g of kelp, 80 to 120 g of oats, 3 to 5 g of oat and 8 to 12 g of cucumber can be added and then extracted at 90 to 100 ° C for 8 to 12 hours. More specifically, 300 g sea urchins, 200 g squid, 300 g abalone, 100 g coral, 100 g seaweed, 100 g kelp, 4 g of oat and 10 g of sorghum can be added and then extracted at 100 ° C for 10 hours.

The present invention also provides sea cucumber salt prepared by the above method. The sea cucumber salt of the present invention not only contains useful components such as amino acids, calcium, and saponins, but also has an advantage of being able to improve various diseases, and having excellent antioxidant and anti-cancer effects.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacture of sea cucumber salt

(a) 10 g of sea urchin, 100 g of sea urchin, 100 g of sea urchin, 100 g of seaweed, 100 g of seaweed, 100 g of seaweed, 100 g of seaweed, 4 g of oat and 10 g of sorghum were added to 10 L of water and extracted at 100 캜 for 10 hours Respectively.

(b) 500 g of sea cucumber was added to the extracted liquid of step (a) and boiled at 100 ° C for 30 minutes.

(c) The boiled sea cucumber of step (b) was taken out, dried at 50 ° C for 12 hours, and pulverized into 200 mesh to prepare a sea cucumber powder.

(d) After filtering the extract of the boiled sea cucumber of step (b), the spray dryer is sprayed at a temperature of 190 ° C., an outlet temperature of 110 ° C., an air pressure of 4.3 kgf / cm ² and a pump speed of 1.2 L / hr And dried using a dryer to prepare an extract powder.

(e) 900 ° C heat was applied to the salt for 8 hours to prepare baked salt.

(f) The sea salt powder prepared in the step (c) and the extract powder prepared in the step (d) were mixed in a weight ratio of 95: 3: 2 to the baked salt prepared in the step (e).

Comparative Example  1: Manufacture of sea cucumber salt

(a) 500 g of sea cucumber was added to boiling water and boiled at 100 ° C for 2 hours.

(b) The boiled sea cucumber of step (a) was taken out, dried at 50 ° C for 12 hours, and pulverized into 200 mesh to prepare sea cucumber powder.

(c) Salt was baked by adding 900 ° C heat to the salt for 8 hours.

(d) The sea cucumber powder prepared in step (b) was mixed in a weight ratio of 95: 5 to the baked salt prepared in step (c).

Comparative Example  2: Salt production

(a) 10 g of sea urchin, 100 g of sea urchin, 100 g of sea urchin, 100 g of seaweed, 100 g of seaweed, 100 g of seaweed, 100 g of seaweed, 4 g of oat and 10 g of sorghum were added to 10 L of water and extracted at 100 캜 for 10 hours Respectively.

(b) After filtering the extracted liquid of step (a), the spray dryer is operated by using a spray dryer having an inlet temperature of 190 ° C., an outlet temperature of 110 ° C., an air pressure of 4.3 kgf / cm ² and a pump speed of 1.2 L / hr And dried to prepare an extract powder.

(c) Salt was baked by adding 900 ° C heat to the salt for 8 hours.

(d) The extract powder prepared in the step (b) was mixed in a weight ratio of 95: 5 to the baked salt prepared in the step (c).

Experimental Method

1. Antioxidant activity

After the salt was extracted into a liquid phase, the extract was measured for its electron donating ability or radical scavenging ability against the free radical DPPH (α, α-diphenyl-β-picrylhydrazyl) and 1 ml of 0.3 mM DPPH solution dissolved in 100% And 2 ml of each extract were added and mixed well. After 10 minutes, absorbance was measured at 517 nm. The DPPH electron-donating ability (EDA) was calculated from the following equation, with the absorbance difference (1-ABS) of the control and treatment at 517 nm divided by the control and the absorbance (abc) as a percentage.

EDA (%) = (1-ABS / abc) x100

Antioxidant capacity (units) = EDA (%) / 50% × dilution ratio

2. Anti-cancer effect

(1) cancer cell line and cell culture

The cells used in this experiment were human lung cancer cells Calu-6 and colon cancer cells Caco-2. MEM medium was used for Caco-2, and RPMI 1640 was used for lung cancer cells. 10% fetal bovine serum and antibiotic antimycotic were added and incubated in a humidified incubator at 37 ° C and 5% CO ₂ .

Cells were washed with PBS when 80% of the dish had been grown and treated with trypsin-EDTA (Gibco / BRL) and subcultured every 2 to 3 days.

(2) Analysis of cancer cell proliferation inhibitory effect

The cytotoxicity of the Calu-6 and Caco-2 cell lines was assayed by MTT assay in order to measure cell growth inhibitory activity by small amounts. Human cancer cells reaching a logarithmic phase in each well of a 96-well plate were adjusted to a concentration of 3 × 10 ⁴ cells / mL and 90 μl of each was dispensed at 37 ° C. in a 5% CO ₂ incubator for 24 hours After incubation, each extract was administered at different concentrations. The plate treated with the cell line and each extract was incubated for 2 days in a CO ₂ incubator and then 10 μl of MTT solution (5 mg / ml PBS) was added to the plate for another 4 hours so that MTT was reduced by the enzymatic action of the surviving cancer cells . The formazan crystals formed in each well were well dissolved in 150 μl of DMSO and absorbance was measured at 540 nm using a microplate reader (Bio-Rad, USA). The measured absorbance was determined as the ratio of surviving cells by the following method;

Percentage (%) of surviving cells = (optical density of group treated with cytotoxic drug / optical density of group not treated with cytotoxic drug) x 100

3. Blood circulation improvement effect

Sprague-Dawley male rats (Orient, Korea) with 5 weeks of age and body weight of 180 to 200 g were purchased and used for the experiment after being acclimated for 1 week. After adaptation, the rats were divided into 5 groups according to the nodule method and cultured for 3 weeks. The breeding was carried out under the conditions of a temperature of 23 ± 2 ° C., a humidity of 50 ± 5% and a 12-hour illumination period. In the above-mentioned five experimental groups, 50 mg / kg of salt prepared by the method of Preparation Example 1, Comparative Example 1 and Comparative Example 2 was added to the dietary supplement of 0.5% cholesterol and 0.5% cholesterol added to the positive control group, the normal control group, kg body weight-ingested group (Preparation Example 1-1, Comparative Example 1-1 and Comparative Example 2-1), and the diet is shown in Table 1 below.

Dietary composition (% by weight) Positive control group Negative control group Production Example 1-1 Comparative Example 1-1 Comparative Example 2-1 casein 20 20 20 20 20 α-corn starch 15 15 15 15 15 palm oil 10 10 10 10 10 cellulose 5 5 5 5 5 mineral mixture 4 4 4 4 4 vitamin mixture One One One One One L-methionine 0.3 0.3 0.3 0.3 0.3 choline bitartrate 0.2 0.2 0.2 0.2 0.2 cholesterol - 0.5 0.5 0.5 0.5 sucrose 44.5 44 44 44 44

In order to confirm the blood circulation improvement effect, the experimental animals were fasted for 24 hours before the end of the experiment, and were anesthetized and lapped with ethyl ether, and then blood was collected from the abdominal aorta. The lipid concentration in the serum was left at room temperature for one hour and centrifuged at 3,000 rpm and 4 ° C for 10 minutes. The results of the measurement through the blood were shown through the average value of the measured values in 10 animals in each group.

The serum triglyceride, total-cholesterol, HDL-cholesterol, and LDL-cholesterol in serum were analyzed to examine the effect of salt intake on blood lipid levels. The content was measured using a dry chemistry analyzer 3500i (Fuji, Japan) using a slide for automatic measurement (FUJI FILM, Japan).

Example  1: Nutritional analysis of salt

Table 2 shows the results of analysis of the nutritional composition of salt by the method of FDA KFDA. As a result, it was confirmed that the content of potassium, calcium and magnesium in the sea cucumber salt prepared by the method of Production Example 1 of the present invention was improved compared with that of the salt used as a raw material of sea cucumber salt of the present invention. Amino acid, saponin and vitamins were contained in the sea cucumber salt of Preparation Example 1.

In addition, compared to sea cucumber salt (Comparative Example 1) which did not use an extract powder and sea salt (Comparative Example 2) in which sea cucumber was not used, It was confirmed that sea cucumber salt improved overall nutritional composition (Table 2).

Analysis of composition of salt (%) Category (% by weight) Sun salt Production Example 1 Comparative Example 1 Comparative Example 2 salt 32.0 31.2 31.6 30.1 Goat 54.8 56.7 54.9 57.1 potassium 0.28 0.52 0.35 0.49 calcium 0.35 1.25 0.56 0.38 magnesium 0.91 1.56 1.01 0.86 Reducing sugar and saccharides - 2.50 0.54 1.54 amino acid - 1.50 0.74 0.72 Saponin - 0.07 - - vitamin - 0.01 - -

Example  2: Antioxidant activity of salt

Comparing the antioxidative activities of the salts of Preparation Example 1 and Comparative Examples, it was confirmed that the antioxidative activity of the sea cucumber salt of Preparation Example 1 was enhanced compared with the salt of the comparative examples (Table 3).

Antioxidant activity of salt division Production Example 1 Comparative Example 1 Comparative Example 2 Antioxidant power (unit) 905 654 745

Example  3: Salting effect of salt

30 males and 30 females with bad breath and gum pain were treated with salt of Preparation Example 1 and Comparative Example 2 for 2 weeks twice a day for 10 persons per each group and the degree of improvement was evaluated by the 9 point scale method Respectively. As a result, it was confirmed that when Preparation Example 1 was brushed with respect to the salt of Comparative Examples, the effect of improving bad breath and gum pain was excellent and the feeling of use was excellent (Table 4).

Evaluation of tooth brushing effect division Bad breath Gum pain Feeling Overall satisfaction Production Example 1 7.9 7.6 7.5 7.8 Comparative Example 1 5.6 5.4 6.8 5.5 Comparative Example 2 6.3 5.1 6.4 5.8

Example  4: Anticancer effect of salt

The anticancer effect of the salt of Preparation Example 1 and Comparative Example was analyzed and the results are shown in Table 5 below. As a result of confirming the degree of cell proliferation inhibition according to the level of addition of small amounts of cancer cells and lung cancer cell lines, the inhibitory effect was more than 50% when 1,000 μg / ml of sea cucumber salt of Preparation Example 1 was added. In addition, the sea cucumber salt of Preparation Example 1 showed higher inhibition rate of cancer cells than the salt of Comparative Examples 1 and 2.

Percentage of surviving cancer cells (%) division 125 / / ml 500 / / ml 1000 / / ml Survival rate of lung cancer cells (%) Production Example 1 84.5 70.5 49.5 Comparative Example 1 89.4 78.4 66.7 Comparative Example 2 90.1 76.4 60.7 Survival rate of colon cancer cells (%) Production Example 1 48.6 44.7 34.8 Comparative Example 1 75.4 68.4 51.2 Comparative Example 2 80.3 72.9 54.0

Example  5: Effect of salt on blood circulation improvement

Table 6 shows the results of analyzing blood circulation improvement effect with the salt of Preparation Example 1 and Comparative Example. The content of triglyceride was increased by about 60% in the negative control group consuming cholesterol diet compared to the positive control group, and the total cholesterol content was increased by more than 100% in comparison with the positive control group. From the above results, it can be seen that when the high cholesterol diet is performed, the blood cholesterol content rapidly increases, and the diseases caused by excessive cholesterol intake, such as hyperlipemia, fatty liver, angina pectoris, arteriosclerosis, heart disease and thrombosis, Able to know.

On the other hand, when the cholesterol diet and the salt of Preparation Example 1, Comparative Example 1 and Comparative Example 2 were jointly ingested, the blood fat content was decreased. Particularly, in the case of the salt intake group (Preparation Example 1-1) of Preparation Example 1 produced by the method of the present invention, the amount of lipid reduction was lower than that of the salt intake groups of Comparative Examples 1 and 2 (Comparative Example 1-1, ), And it was found that the salt of Preparation Example 1 of the present invention was effective in reducing blood lipids and cholesterol.

In addition, the HDL-cholesterol content in the serum was found to be lower in the negative control group in which the cholesterol diet was performed than in the positive control group. On the other hand, when the salt of Preparation Example 1 and Comparative Examples 1 and 2 was consumed, it was confirmed that the HDL content was increased. HDL-cholesterol is known to be effective in improving and preventing arteriosclerosis by lowering blood cholesterol concentration. Therefore, it was found that the salt ingestion of the present invention helps to improve cholesterol level. On the other hand, LDL-cholesterol levels were significantly higher in the negative control group treated with cholesterol than in the positive control group. On the other hand, the LDL-cholesterol content in the salt-fed group was lower than that in the negative control group, and in particular, the salt of Preparation Example 1 was improved in terms of diseases related to lowering of blood circulation due to excessive intake of cholesterol compared to the salt of Comparative Examples 1 and 2 It has been confirmed that there is an excellent effect on prevention

Salt blood circulation improvement effect TG (triglyceride) Total cholesterol HDL LDL Positive control group 75.5 100.7 67.3 71.6 Negative control group 121.4 213.3 42.4 165.6 Production Example 1-1 76.9 107.1 61.3 117.5 Comparative Example 1-1 100.2 123.7 53.7 144.0 Comparative Example 2-1 94.6 131.2 55.1 138.1

Example  6: Sensory evaluation of sea cucumber salt according to extraction condition

The sea cucumber salt prepared by the method of Preparation Example 1 and the extract of step (a), which was prepared by the method of Preparation Example 1, were subjected to sensory evaluation with sea cucumber salt (Comparative Examples 3 to 6) . The sensory evaluation was performed on 30 adult males and females. The five - point symbol scale method was used to distinguish favoritism between 1 point, 2 points worse, 3 points normal, 4 points good and 5 points very good.

Extract preparation conditions Material type Production Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 water 10 L 10 L 10 L 10 L 10 L Sea urchin 300 g 300 g - 200 g 450 g sea squirt 200 g 200 g 200 g 300 g 120 g abalone 300 g 300 g 300 g 200 g 220 g coral reef 100 g 100 g - 150 g 57 g Seaweed 100 g 100 g 100 g 150 g 60 g Kelp 100 g 100 g 100 g 70 g 200 g Oylum 4 g - 4 g 20 g 2 g Shout 10 g - 10 g 24 g 5 g

As a result, the salts of Preparation Example 1 and Comparative Examples showed higher scores than those of the salt of all kinds. Furthermore, Production Example 1 showed a higher score in terms of salty taste, bitterness, richness and soft taste than the Comparative Examples, and it was confirmed that the preparation of sea cucumber salt using the extract prepared according to the material and mixing ratio of Preparation Example 1 It can be confirmed that the salt can be produced with improved salty taste and mild taste while improving salty and bitter taste of the salt.

Sensory evaluation of sea cucumber salt according to extraction conditions division Salty taste bitter Richness Soft taste Comprehensive preference Sun salt 2.54 2.42 2.62 2.02 2.28 Production Example 1 4.32 4.20 4.36 4.30 4.32 Comparative Example 3 3.68 3.02 3.48 3.92 3.64 Comparative Example 4 3.72 3.84 3.80 3.64 3.76 Comparative Example 5 3.86 3.92 4.00 4.02 3.96 Comparative Example 6 3.92 3.98 3.96 4.00 3.94

Example  7: Sensory evaluation of sea cucumber salt by mixing ratio

The sea cucumber salt prepared by the method of Preparation Example 1 and the sea cucumber salt prepared by the method of Preparation Example 1 and prepared at a ratio of salt, sea cucumber powder and extract powder prepared in the step (f) were subjected to sensory evaluation Respectively. The sensory evaluation was performed on 30 adult males and females. The five - point symbol scale method was used to distinguish favoritism between 1 point, 2 points worse, 3 points normal, 4 points good and 5 points very good.

Sensory evaluation of sea cucumber salt by mixing ratio Mixing ratio (%) Richness Soft taste Comprehensive preference Roasted salt Sea cucumber powder Extract powder 95 3 2 4.36 4.30 4.32 95 5 - 4.06 4.01 4.02 85 10 5 4.10 4.08 4.10 99 0.5 0.5 4.08 4.02 4.04

As a result, it was confirmed that the addition of the extract powder to the sea cucumber salt produced by adding only the sea cucumber powder without adding the extract powder to the baked salt further improved the richness and soft taste of the sea cucumber salt. In addition, according to the blending ratio, it is confirmed that the preference degree is further improved as compared with preparing sea cucumber salt by mixing sea cucumber salt and sea cucumber powder and extract powder at a ratio of 95: 3: 2 to prepare sea cucumber salt at a different ratio there was.

Claims (5)

(a) adding and extracting at least one ingredient selected from the group consisting of sea urchins, sea squirts, rollovers, coral reefs, seaweeds and kelp, and oaculars and cicadas in water;
(b) adding sea cucumber to the extracted liquid of step (a) and boiling;
(c) preparing sea cucumber powder by taking out the boiled sea cucumber of step (b), drying and pulverizing the prepared sea cucumber;
(d) filtering the extract of the boiled sea cucumber of step (b), followed by spray drying to prepare an extract powder;
(e) preparing salt baked by heating the salt; And
(c) mixing the sea cucumber powder prepared in the step (c) and the extract powder prepared in the step (d) into the baked salt prepared in step (e). Gt; [7] The method according to claim 1, wherein the mixing of step (f) is performed by mixing sea salt powder and extract powder in a ratio of 92: 98: 2 to 4: 1 to 3: . The method according to claim 1,
(a) 800 to 1400 g of at least one material selected from the group consisting of sea urchins, urchins, abalone, coral reefs, seaweed and sea tangle, 8 to 12 g of oat spikes and 8 to 12 g of oat spikes Extraction at 90 to 100 DEG C for 8 to 12 hours;
(b) adding 400 to 600 g of sea cucumber to the extracted liquid of step (a);
(c) removing the boiled sea cucumber from the step (b), drying it at 40 to 60 ° C and pulverizing it to prepare a sea cucumber powder;
(d) filtering the extract of the boiled sea cucumber of step (b), followed by spray drying to prepare an extract powder;
(e) preparing salt baked by heating the salt; And
(f) mixing the sea cucumber powder prepared in the step (c) and the extract powder prepared in the step (d) in a weight ratio of 92: 98: 2 to 4: 1 to 3 to the baked salt prepared in the step (e) Wherein the method comprises the steps of: The method of claim 3,
(a) 800 to 1400 g of at least one material selected from the group consisting of sea urchins, urchins, abalone, coral reefs, seaweed and sea tangle, 8 to 12 g of oat spikes and 8 to 12 g of oat spikes Extraction at 90 to 100 DEG C for 8 to 12 hours;
(b) adding 400-600 g of sea cucumber to the extracted liquid of step (a) and boiling at 90-100 ° C for 20 minutes to 1 hour;
(c) removing the boiled sea cucumber from the step (b), drying it at 40 to 60 ° C for 10 to 14 hours, and pulverizing it to 160 to 240 mesh to prepare a sea cucumber powder;
(d) filtering the extract of the boiled sea cucumber of step (b), and drying the extract using a spray dryer having an inlet temperature of 180 to 200 ° C and an outlet temperature of 100 to 120 ° C to prepare an extract powder ;
(e) preparing a roasted salt for 6 to 12 hours by applying 800-1000 占 폚 heat to the salt; And
(f) mixing the sea cucumber powder prepared in the step (c) and the extract powder prepared in the step (d) in a weight ratio of 92: 98: 2 to 4: 1 to 3 to the baked salt prepared in the step (e) Wherein the method comprises the steps of: A sea cucumber salt produced by the method of any one of claims 1 to 4.