KR20230069303A - Method of manufacturing red ginseng seasoned laver using extract of sea cucumber - Google Patents

Abstract

The present invention relates to a method for manufacturing red ginseng seasoned laver using a sea cucumber peptide extract. More specifically, the present invention is to manufacture red ginseng seasoned laver by manufacturing the sea cucumber peptide extract through ultrasonic wave treatment when a mixed enzyme that mixes Flavozyme and Protease is hydrolyzed with a hydrolytic enzyme in order to absorb more peptides, useful components of sea cucumber into the body by reducing proteins from sea cucumbers to low molecular weight, and thus the sea cucumber peptide extract is mixed with a red ginseng extract, a plum fermentation aqueous solution, and postbiotic Lactobacillus Plantarum V135, followed by mixing the same with red ginseng. In addition, after preparing the seasoning composition with seasoning salt, vegetable oil and the seasoning composition from the first seasoned seaweed are added to the dried seaweed, and the second seasoned seaweed is roasted.

Description

Method of manufacturing red ginseng seasoned laver using extract of sea cucumber peptide {Method of manufacturing red ginseng seasoned laver using extract of sea cucumber}

The present invention relates to a method for producing seasoned red ginseng seaweed using a sea cucumber peptide extract, which involves reducing the protein of sea cucumber to low molecular weight so that more low molecular weight peptides, which are useful components of sea cucumber, can be absorbed into the body. When the mixed enzyme mixed with protease is hydrolyzed, a sea cucumber peptide extract is prepared through sonication, and this is red ginseng extract, plum fermented aqueous solution, Lactobacillus plantarum V135 of Postbiotics, which is a lactobacillus cultured dry product, After making a red ginseng mixture with maltodextrin, and then preparing a seasoning composition at a ratio of 1:4 with seasoned seaweed, vegetable oil and seasoning composition are applied to the dried seaweed in the first roasting of seasoned seaweed, and the second roasting of seasoned seaweed It is a product of seasoned red ginseng seaweed that goes through the final drying and baking process in

Seaweed is a food that has been eaten since ancient times and is one of the foods that are very rich in protein, vitamins A and C, and vitamins B _1, B _2, B ₆ and B ₁₂ , and contains various minerals such as potassium, calcium and zinc. As a nutritious alkaline food, it has been widely used as a health food.

Seasoned seaweed is processed by treating dried seaweed with oil and then adding seasonings and salt to make it delicious to eat. There are various methods of manufacturing seasoned seaweed that allow you to feel the unique taste and aroma.

Korean Patent Registration No. 10-1342757 is provided as a method for processing red ginseng seasoned seaweed, which proposes a method of pulverizing frozen red ginseng solution into ice powder and then applying it to the surface of seaweed. No. 10-0812662 describes the application of functional ingredients such as plum, green tea, red ginseng, ginseng, seaweed, red pepper, garlic and mushrooms to seaweed, and Korean Patent Registration No. 10-0757770 describes enhancement of functionality and shelf life. In addition to the extended seasoned seaweed and Korean Patent Registration No. 10-2029008, a method for manufacturing low-salt functional seaweed in which red ginseng flavor and powder are sequentially added are provided.

In addition, postbiotics, which are substances with physiological activity as metabolites produced from probiotics or by-products of bacteria, have recently been widely used as health functional foods. Containing dead cells of strains such as postbiotics Lactobacillus plantarum V135 (Korean Patent Registration No. 10-2262646) and Lactobacillus salivarius V133 (Korean Patent Registration No. 10-2251295) as active ingredients The manufacturing method of using a composition for preventing or relieving hangover as a pharmacological action and food additive provides an example of postbiotics, but there is no case of applying or manufacturing postbiotics, a lactic acid bacteria cultured dried product with the above effect, to seaweed. To strengthen immunity, it is necessary to make seasoned seaweed high-end and high value-added.

On the other hand, sea cucumber is rich in protein and B vitamins, contains a lot of inorganic components such as iodine, zinc, and iron, and is said to contain a large amount of chondroitin used as a raw material for various foods and medicines. In this way, in order to increase the digestion and absorption rate of the protein component of sea cucumber in the body, a method for producing peptides through hydrolysis enzymes is provided in various fields ranging from food, medical, and cosmetics. Korean Patent Publication No. 10-2018-0128560 provides hydrolysis using grinding of sea cucumber for a method for producing high-yield sea cucumber peptides using enzymes, and in Korean Patent Publication No. 10-2011-0031669 Sea cucumber dietary beverage manufacturing method and sea cucumber dietary beverage manufacturing method of sea cucumber extract using enzyme-ultra-high pressure extraction method and skin improvement composition containing sea cucumber extract prepared thereby For the cutting of sea cucumber, and Korean Patent Registration No. 10-2087432, a pharmaceutical composition and food composition for treating muscle diseases or improving muscle strength containing red sea cucumber enzyme hydrolyzate as an active ingredient are also used to cut red sea cucumber. A decomposition method is provided.

However, in the case of enzymatic hydrolysis of sea cucumber, it is pointed out that the sea cucumber needs to be cut into a certain size or powdered and extracted, which is costly and takes a long time to extract. In particular, when sea cucumber is used in the food sector, Due to the fishy smell of the extract of sea cucumber, there is a possibility that it may be difficult to ingest for those who are weak in milk, so there is a limit to its edibleness.

The present invention was invented to solve the problem in view of the above problems,

First, it is possible to reduce economic costs in the work process by using sea cucumber in its original form without crushing or powdering it,

Second, when hydrolyzing sea cucumber proteins with mixed enzymes, sonication is performed in parallel to greatly shorten the extraction time and improve the efficiency of hydrolysis extraction.

Third, in order to remove the fishy smell of sea cucumber peptide extract and to promote immunity of the ingredients, red ginseng extract, plum fermented aqueous solution, and postbiotics are added to seaweed to give the taste and flavor of red ginseng. Manufacture of seasoned red ginseng seaweed using sea cucumber peptide extract The purpose is to diversify the use of seaweed through methods, and to contribute to the expansion of farmers and fishermen's sales channels and the promotion of overseas exports by making the seaweed and red ginseng industries of high quality and high added value.

The configuration of the problem solving means of the present invention for achieving the above object is,

a) 30-50% by weight of sea cucumber peptide extract, 10-15% by weight of red ginseng extract, 8-10% by weight of fermented apricot solution, 2-5% by weight of Lactobacillus plantarum V135, and 30-40% by weight of maltodextrin were mixed in a mixer After adding and mixing for 30 minutes, a seasoning composition mixing step of mixing the red ginseng mixture obtained from powdering with a spray dryer at 190 ~ 200 ° C. and taste salt in a ratio of 1: 4; b) In the first seasoned seaweed roasting step, oil is pumped once every four times the seaweed baked at 180-200℃ passes (the amount of oil pumped is about 32% of the weight of the final seasoned seaweed product). Applying 60 to 80% by weight of any one or more of corn oil, sesame oil, olive oil, and red pepper seed oil and 20 to 40% by weight of the seasoning composition of step a); c) drying and baking the seasoned laver of b) at 380 to 400 ° C in the second seasoned laver roasting step; It consists of a method for producing red ginseng seaweed using the sea cucumber peptide extract, characterized in that consisting of.

The method for producing seasoned red ginseng seaweed using the sea cucumber peptide extract according to the present invention having the above configuration, as described above, the present invention was invented to solve the above problems in view of the above problems,

First, it is possible to reduce economic costs in the work process by using sea cucumber in its original form without crushing or powdering it,

Second, when hydrolyzing sea cucumber proteins with mixed enzymes, sonication is performed in parallel to greatly shorten the extraction time and improve extraction efficiency.

Third, in order to remove the fishy smell of sea cucumber peptide extract and to promote immunity of the ingredients, red ginseng extract, plum fermented aqueous solution, and postbiotics are added to seaweed to give the taste and flavor of red ginseng. Manufacture of seasoned red ginseng seaweed using sea cucumber peptide extract The purpose is to diversify the use of seaweed through methods, and to contribute to the expansion of farmers and fishermen's sales channels and the promotion of overseas exports by making the seaweed and red ginseng industries of high quality and high added value.

1 is a method for producing seasoned red ginseng laver using the sea cucumber peptide extract of the present invention.

The manufacturing method of seasoned red ginseng laver using the sea cucumber peptide extract of the present invention will be described in detail with reference to the process diagram of FIG. 1.

The method for producing seasoned red ginseng seaweed using the sea cucumber peptide extract of the present invention, as shown in Figure 1, a) preparing a sea cucumber peptide extract obtained through mixed hydrolysis and sonication of sea cucumber proteins (a100); Red ginseng mixture step (a200): blending step of seasoning composition (a300); and b) first seasoned seaweed roasting step (b100); And c) a second seasoned seaweed roasting step (c100); It consists of a method for producing red ginseng seasoned laver using the sea cucumber peptide extract, characterized in that consisting of.

The efficacy of each raw material used in the manufacturing method of seasoned red ginseng laver using the sea cucumber peptide extract prepared by the above method will be described as follows.

First, the efficacy of sea cucumber is known to be effective in antioxidation, antiviral, anticancer, anticoagulant, antiosteoporosis, gastric inflammation relief, etc. because the extract or dried product of sea cucumber contains a lot of protein (M, Kaneko, F. Kisa, K Yamada, T. Miyamoto, R. Higuchi, "Structure of a new neuritogenic active ganglioside from the sea cucumber Stichopus japonicus", Eur. J. Org. Chem., pp. 1004-1008 (2003).

Second, the efficacy of red ginseng is a medicinal plant that contains a lot of various saponins, so it is used for restoring vitality, improving physical weakness, improving immunity and improving fatigue, anti-aging, anti-fatigue, as well as boredom, anorexia, vomiting, and diarrhea, as well as liver health functionalities. effective up to In addition, the pharmacological action of red ginseng changes the chemical structure of ginsenoside, which is the main pharmacological action of ginseng, depending on the manufacturing process, resulting in new content of ingredients that are not found in fresh ginseng, such as anti-cancer, anti-diabetic, liver function detoxification, and heavy metal detoxification. It has been reported to increase several times.

Third, the efficacy of postbiotics has the effect of rapidly proliferating beneficial bacteria and inhibiting harmful bacteria, and has physiological activity such as acid resistance, bile resistance and intestinal adhesion. In addition, Lactobacillus plantarum V135 used as the postbiotics of the present invention is effective in preventing or relieving alcoholic hangover as a non-cytotoxic pharmacological action and food additive.

Fourth, the efficacy of fermented plum is, as is well known, picric acid, which is a component of plum, activates the action of the stomach, and has the effect of treating diarrhea, anorexia, digestive disorders, etc. through intestinal action, and improves liver function It is well known that it is effective for liver diseases, nausea, motion sickness, hangover, and fatigue recovery by activating and promoting bile secretion.

The manufacturing method of seasoned red ginseng seaweed using the sea cucumber peptide extract of the present invention using each raw material having the above efficacy will be described in an embodiment by classifying each step.

a) step

10-15 wt% of red ginseng extract, 8-10 wt% of fermented plum solution, 30-50 wt% of sea cucumber peptide extract obtained in a) sea cucumber peptide extract manufacturing step (a100) of the present invention, Lactobacillus plantarum V135 2-5 After adding 30 to 40% by weight of maltodextrin to a mixer and mixing for 30 minutes, the ratio of the red ginseng mixture (a200) obtained in the powdering step with a spray dryer at 190 to 200 ° C. and taste salt is 1 The reason for using the sea cucumber peptide extract in the blending step (a300) of the seasoning composition mixed with: 4 is that seaweed is rich in protein. is added to promote beneficial immunity to the human body.

The sea cucumber peptide extract obtained in the production step (a100) of the sea cucumber peptide extract of the present invention is prepared by adding 0.5 to 1.5% by weight of a hydrolase, Flavorzyme, and 0.5 to 1.5% by weight of proteinase, based on 100% by weight of sea cucumber. The mixed enzyme and 25% by weight of water were put into a sonicator, hydrolyzed with ultrasonic waves at 40 kHz for 30 to 80 minutes at pH 6-8 and temperature 40-60 ° C, and then centrifuged at 3,000 rpm for 5-10 minutes. It is obtained by preparing a peptide extract. As shown in the efficacy of sea cucumber, it is preferable to add 30 to 50% by weight of the extract obtained here to promote immunity, but more preferably 40% by weight is ideal.

The hydrolase used in the present invention uses flavourzyme and protease enzymes as hydrolytic enzymes, but other enzymes such as protamex, alcalase, and alpha α-chymotrypsin, Kojizyme, Neutrase, papain, trypsin, promozyme, celluclast, dextrozyme, It may be any one or more of amyloglucosidase, pectinase, naringinase, cellulase or hemicellulase, and viscozyme, and is limited thereto. it is not going to be

The addition of 0.5 to 1.5% by weight of flobozyme and protease is preferable, but more preferably 1 to 1.1% by weight is most ideal. The initial conditions of the hydrolytic enzyme of the present invention are the most ideal hydrolysis of the mixed enzyme at pH 7.0 to 7.7 and the temperature of 48 to 50 ° C. high yield can be obtained. The molecular weight of the sea cucumber peptide extract obtained here is 500 to 3,500 Da, and the yield of hydrolysis is 62 to 65%.

The red ginseng extract added to the present invention is prepared by steaming 6-year-old fresh ginseng with steam for a long time, adding 1,500 ml of water to 100 parts by weight of light yellowish brown red ginseng and drying it at low temperature for 2 to 3 days in order to create the unique taste and aroma of red ginseng. Red ginseng extract concentrated in 1,000 ml is used. 10 to 15% by weight of the red ginseng extract obtained here causes a problem that the inherent taste and aroma of red ginseng is lowered when less than 10% by weight is used, and when it is more than 15% by weight, a strong flavor is produced due to the addition of an excessive amount. Using 14% by weight is the most ideal.

The plum fermentation aqueous solution used in the present invention is prepared by mixing the plum fermentation aqueous solution sugar and plum in a ratio of 1: 1 and mixing the fermented fermentation broth and water in a ratio of water. Since the method of preparing a fermented broth by mixing the sugar and plums in a ratio is a general method, the description thereof is omitted, provided that the fermentation period of the fermentation broth is 6 months or longer. In addition, the reason for preparing the aqueous plum solution by mixing the fermentation broth and water in the ratio is to dilute the sour taste and the concentration of the fermentation broth because the fermentation broth has a strong sour taste unique to plum.

The reason why the dilution ratio of fermented liquid and water is 1: 1 is that when the water ratio is small, the sour taste of the fermented liquid is generated in the final product of red ginseng seasoned seaweed, and the unique taste of red ginseng seasoned seaweed is lost. A problem arises, and when a lot of water is used, the final product of seasoned red ginseng seaweed does not have a sour taste, but the efficiency of the fermented plum liquid described above deteriorates. : It is preferable to use it after diluting it with 1.

The reason why 8 to 10% by weight of the fermented plum solution of the present invention is used is that it is preferable to add 8 to 10% by weight of the fermented plum solution to compensate for the fishy odor problem in the peptide extract of sea cucumber. There is a problem that the inherent flavor and taste are lost, and at a concentration of 10% by weight or more, the taste and aroma of red ginseng are too strong, resulting in poor quality problems.

The use of the postbiotics Lactobacillus Plantarum V135 is for preventing or relieving alcoholic hangovers, and when 2 to 5% by weight of Lactobacillus Plantarum V135 is less than 2% by weight, the contained components are weakened, resulting in a problem of not being effective , When using 5% by weight or more, sour taste is a problem and economically undesirable, so it can be seen that it is most ideal to contain 3 to 4% by weight more preferably. The above sea cucumber peptide extract is powdered by adding 30 to 50% by weight of maltoductxtrin to the red ginseng extract, the fermented plum solution, and the postbiotics powder to improve the processability of the postbiotics mixture and the taste salt. At this time, the addition of maltodextrin is preferably 30 to 40% by weight, but if it is less than 30% by weight, there is a possibility that the desired extraction powder may be obtained less, and if it is more than 40% by weight, the capacity of the spray dryer is limited. There is a limit to

The taste salt used in the blending step (a300) of the seasoning composition in which the ratio of the red ginseng mixture and the taste salt is mixed at a ratio of 1:4 is refined salt containing sodium glutamate, salt, and the like. Since the seasoning composition of the present invention may cause side effects on health when a large amount of salt is contained, it is most ideal to use a mixture of red ginseng mixture and salt at a ratio of 1:4.

b) step

In the b) first seasoned seaweed roasting step (b100) of the present invention, oil is pumped once every four times the roasted seaweed at 180 to 200 ° C passes (the amount of oil pumped is about 32% of the final seasoned seaweed product weight) At the given feed rate, 60 to 80% by weight of any one or more of vegetable oils, such as jade oil, sesame oil, olive oil, and red pepper seed oil, and 20 to 40% by weight of the seasoning composition of step a) are added to dry seaweed and applied. As a step, baking at a temperature of 180 ~ 200 ℃ of the first seasoned seaweed is pumping oil once every time the roasted seaweed passes through the electric furnace 4 times (the amount of oil pumped is about 32% of the final seasoned seaweed product weight) It is desirable to maintain the conveying speed. The reason is that if the temperature is less than 180℃, the drying time takes a long time and the productivity decreases, and if the temperature exceeds 200℃, the drying occurs quickly, so there is an advantage in improving productivity, but difficulty in applying the seasoning composition occurs. Therefore, it is most preferable to bake seasoned laver at a temperature of 190 ° C.

At this time, it is preferable to apply vegetable oil to dry seaweed to improve the texture of seasoned seaweed, so it is preferable to maintain 60 to 80% by weight of vegetable oil. When it is 80% by weight or more, it is most preferable to apply 70% by weight because the texture is deteriorated due to excessive jade cast. In addition, the seasoning composition of step a) is one of the important factors influencing the taste and quality of seasoned seaweed, which means that application of 20 to 40% by weight of the seasoning composition results in a decrease in taste when less than 20% by weight, and 40% by weight of the seasoning composition. If it is more than %, the problem of too salty taste occurs, so it can be seen that it is most ideal to apply more preferably at 30% by weight.

c) step

In the c) second seasoned seaweed roasting step (c100) of the present invention, the last seasoned seaweed is baked at 380 to 400 ° C. Since the problem of crunching occurs, it can be said that drying and baking the seasoned seaweed at 390 ℃ is the most ideal.

Through the above process, it is possible to obtain efficient red ginseng seasoned laver through a method that increases high yield of sea cucumber peptide extract rich in physiological activity of sea cucumber in a short time at low cost and does not smell fishy.

Hereinafter, the contents of the present invention will be described in more detail with reference to examples, but these examples are only for understanding the contents of the present invention, and should not be construed as limiting the scope of the present invention thereby.

Comparative Example 1: After adding 100 parts by weight of dried sea cucumber sample to a 1,000ml flask, 1.0 parts by weight of Flavorzyme and 25ml of water were added, stirred at pH 7.0 and 50℃ for 5 hours, and then reacted at 3,000rpm for 10 minutes. During centrifugation, a sea cucumber peptide extract was prepared. 2 ml of water and aqueous plum solution were added to 10 parts by weight of the extract obtained here, and the fishy smell was examined.

Comparative Example 2: A sea cucumber peptide extract was prepared in the same manner as in Comparative Example 1, except that 1.0 parts by weight of protease was used, and fishy odor was examined.

Comparative Example 3: A sea cucumber peptide extract was prepared in the same manner as in Comparative Example 1, except that a mixing enzyme was used to add and mix 1.0 parts by weight of Flavorzyme and 1.0 part by weight of Protease, resulting in a fishy smell. was investigated.

Example 1: After adding 100 parts by weight of dried sea cucumber sample to a 1,000ml flask, 1.0 parts by weight of Flavourzyme and 25ml of water were added, stirred, treated with 40kHz ultrasonic waves at pH 7.0 and 50℃ for 60 minutes, Sea cucumber peptide extract was prepared by centrifugation at 3,000 rpm for 10 minutes. 2 ml of water and aqueous plum solution were added to 10 parts by weight of the extract obtained here, and the fishy smell was examined.

Example 2: A sea cucumber peptide extract was prepared in the same manner as in Example 1, except that protease was used, and fishy odor was examined.

Example 3: A sea cucumber peptide extract was prepared in the same manner as in Example 1, except that a mixing enzyme was used to add and mix 1.0 parts by weight of Flavorzyme and 1.0 part by weight of Protease, resulting in a fishy smell. It was investigated whether or not, and the results are shown in Table 1 below.

Here, the fishy smell was evaluated by a total of 10 healthy adult males and 5 females visiting Jindo, and the evaluation criteria were no odor: 10 points, no odor: 8 points, Smell: 5 points, bad smell: 3 points, and the results were indicated as having (average less than 50 points) and no (average more than 50 points).

hydrolytic enzyme ultrasonic wave
processing time
(minute) time required for hydrolysis
(minute) transference number
(%) fishy smell
smell or not Comparative Example 1 flavozyme - 300 44.6 water have plum nothing Comparative Example 2 protease - 300 45.2 water have plum nothing Comparative Example 3 Flavozyme + protease - 300 48.4 water have plum nothing Example 1 flavozyme 60 60 61.8 water have plum nothing Example 2 protease 60 60 62.1 water have plum nothing Example 3 Flavozyme + protease 60 60 64.8 water have plum nothing

From the above experimental results, it was found that the yield and hydrolysis time of the extraction method using ultrasonic waves were much better than the extraction method using flavourzyme and protease enzymes. It was confirmed that the extraction method using mixed enzymes is more efficient than using ) and protease enzymes alone. In addition, it was confirmed that the use of an aqueous plum solution was more efficient in determining whether or not there was a fishy smell.

As described above, although it has been described with reference to the preferred embodiments of the present invention, those skilled in the art will variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the claims below. You will understand what is possible.

Claims (3)

a) 10-15 wt% of red ginseng extract, 8-10 wt% of fermented plum solution, 2-5 wt% of Lactobacillus plantarum V135, 30 to 40% by weight of maltodextrin is added to a mixer, mixed for 30 minutes, and then powdered with a spray dryer at 190 to 200 ℃. Blending step of seasoning composition (a300); and

b) In the first seasoned seaweed roasting step (b100), the transfer rate of oil pumping (the amount of oil pumped is about 32% of the weight of the final seasoned seaweed product) every time the seaweed baked at 180-200℃ passes four times. Applying 60 to 80% by weight of vegetable oil consisting of any one or more of corn oil, sesame oil, olive oil, and red pepper seed oil and 20 to 40% by weight of the seasoning composition (a300) of step a) to dry seaweed; and

c) in the second seasoned seaweed roasting step (c100), drying and baking the seasoned seaweed of b) at 380 to 400 ° C; Method for producing seasoned red ginseng laver using sea cucumber peptide extract, characterized in that consisting of.
The method according to claim 1, wherein the sea cucumber obtained in the preparation step (a100) of the sea cucumber peptide extract
The peptide extract was prepared by adding 0.5 to 1.5 wt% of the hydrolytic enzyme Flavorzyme and 0.5 to 1.5 wt% of the protease to 100 wt% of the sea cucumber and mixing the mixed enzyme and 25 wt% of water in a sonicator water bath. sea cucumber peptide extract obtained by hydrolysis with ultrasonic waves at 40 kHz for 30-80 minutes at pH 6-8 and temperature 40-60 ° C, followed by centrifugation at 3,000 rpm for 5-10 minutes
The method for producing seasoned red ginseng laver according to claim 2, using the sea cucumber peptide extract by selecting either a flavourzyme or a protease instead of the hydrolysis mixed enzyme.

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