KR20240077511A - Method of extracting laver natural pigment and manufacturing method of functional salt using the same - Google Patents

Abstract

The present invention relates to a method for manufacturing functional salt containing natural coloring extract of seaweed. The amino acids (taurine, alanine, etc.), minerals (iodine, potassium, etc.), porphyran, and vitamins (vitamin B, Vitamin C) contained in large quantities in seaweed are used. The purpose is to manufacture functional salt that contains not only functional ingredients such as Shinorin and Porphyra-334, but also phycoerythrin, a natural pigment protein, that looks good and tastes good.
For this purpose, the present invention is largely divided into two steps. The first step is to manufacture a pigment extract containing seaweed natural pigment protein, and the second step is to coat this extract with sea salt to produce purple salt. The salt completed in this way contains not only the minerals contained in seaweed and sea salt, but also various functional ingredients, resulting in a visually excellent salt.

Description

Method of extracting laver natural pigment and manufacturing method of functional salt using the same}

The present invention relates to a method for producing functional salt containing natural coloring extract of seaweed.

Seaweed contains functional ingredients such as amino acids (taurine, alanine, etc.), minerals (iodine, potassium, etc.), porphyran, vitamins (vitamin B, vitamin C, etc.), shinorine, and porphyra-334, as well as phycoerys, a natural pigment protein. Contains a large amount of phycoerythrin. Most of these are water-soluble, and by extracting them with this in mind and incorporating this extract into salt, it is possible to produce functional salt that looks and tastes good.

For this purpose, the present invention is largely divided into two steps. The first step is to manufacture a pigment extract containing seaweed natural pigment protein, and the second step is to coat this extract with sea salt to produce purple salt. The salt completed in this way contains not only the minerals contained in seaweed and sea salt, but also various functional ingredients, and a visually excellent salt as shown in Figure 1 is obtained. This process is shown in a flowchart as shown in Figure 2.

Figure 1. Photo of functional salt containing seaweed natural pigment extract

Figure 2. Flow chart

Republic of Korea Patent Application No. 2021-0038650 (announcement date 2022. 10. 05) Composition for preventing or treating inflammatory bowel disease caused by ultrafine dust containing seaweed extract as an active ingredient Republic of Korea Patent Application No. 2018-0045313 (announcement date May 22, 2019) Pharmaceutical composition for skin regeneration containing seaweed extract as an active ingredient Republic of Korea Patent Application No. 2015-0009099 (Published on July 29, 2016) Method for producing seaweed extract containing taurine and alanine and cosmetic composition containing the same Republic of Korea Patent Application No. 2010-0026211 (Publication Date: November 20, 2012) Cosmetic composition containing seaweed extract showing antibacterial activity as an active ingredient Republic of Korea Patent Application No. 2016-0049556 (announcement date 2017. 12. 07) Composition for immune enhancement containing seaweed extract Republic of Korea Patent Application No. 2009-0022709 (Publication date 2012. 02. 09) ) Manufacturing method of ice cream mix with seaweed water extract added Republic of Korea Patent Application No. 2021-0001787 (publication date 2021. 07. 15) Composition for preventing and treating inflammatory cranial nerve disease caused by ultrafine dust containing seaweed extract as an active ingredient Republic of Korea Patent Application No. 2018-0166566 (announcement date 2020. 09. 17) Composition for improving, preventing or treating itching containing seaweed extract Republic of Korea Patent Application No. 2011-0058608 (Publication Date: October 21, 2014) Ice cream mix, tofu, noodles, bread, and method of manufacturing the same with seaweed water extract added Republic of Korea Patent Application No. 2017-0180383 (Publication Date May 14, 2019) Composition for preventing and treating periodontal disease containing seaweed extract Republic of Korea Patent Application No. 2015-0141312 (announcement date 2016. 08. 22)

The purpose of the present invention is to promote nutritional and palatability enhancement effects and visual quality improvement by adding seaweed water extract to salt.

Another object of the present invention is to provide high value-added salt that satisfies both nutritional and sensory aspects using seaweed, a resource that is harmless to the human body and low in cost.

However, in previous studies, if heating or extraction process lacks selectivity, the most important pigments fade or the color is poor.

In order to achieve the above object, the present invention is largely divided into two steps. The first step is to manufacture a pigment extract containing seaweed natural pigment protein, and the second step is to coat this extract with sea salt to produce purple salt. The salt completed in this way contains not only the minerals contained in seaweed and sea salt, but also various functional ingredients, resulting in a visually excellent salt.

In order to obtain seaweed extract with a visually outstanding color, several different extraction methods were needed than existing extraction methods, and after various attempts, conditions had to be established to obtain optimal results at minimal cost.

To list a few key things, they are refrigeration, blocking light, and the use of sugar. Detailed information is described in [Specific Details for Implementing the Invention].

The present invention has the effect of providing salt with increased physical properties, color, aroma, taste, etc. by providing salt to which seaweed extract is added. In addition, seaweed extract can be applied to a variety of foods, including alcohol, ice cream, and smoothies, not limited to salt.

More broadly, the industrialization of dried seaweed extract can become a new future food source, and through this, we can escape from the trend of income decline for fishermen producing dried seaweed since 2018.

Conventional patents for extracting substances from seaweed do not focus on pigments (red pigment, phycoerythrin) (patent document 0006), and Korean Patent Application No. 2009-0022709 (announcement date 2012. 02. 09) ) ' The 'method for manufacturing ice cream mix with seaweed water extract' focuses on pigments, but unlike the water seaweed in this study, dried seaweed was used. In this study, optimal conditions were established through temperature and light stability studies through various experiments. By suggesting a method of adding sugar rather than simple water during extraction, a superior color was obtained compared to the conventional method.

[Figure 1] Photo of functional salt containing seaweed natural pigment extract
[Figure 2] Flow chart
The steps for producing extracts containing natural pigment proteins from seaweed are:
Washing step (step ①) of washing 2 to 3 times with purified seawater (or salt water) to wash away foreign substances such as dirt attached to the water vapor;
A foreign matter removal step (step ②) of removing foreign substances such as net fragments present along with moisture after the washing;
A fresh water washing step (step ③) of washing with fresh water (groundwater, etc.) to remove salts after the foreign matter removal step;
Chopping and crushing using a mixer in the wet state with fresh water (dried seaweed is soaked in water, omitting all the above steps) (step ④);
After the above chopping step, place it in a container and store it in a refrigerator below 10°C for refrigerated maturation (sugar or alcohol can be added depending on the extract's efficiency or use, or vinegar, etc. can be acidified to stabilize the pigment). Refrigeration ripening (fermentation) step (step ⑤) eluted by;
A juice extraction step (step ⑥) of placing the water sample in a filter bag, placing it in a pressure extractor, and compressing it (for additional extraction, water can be added to the solid, loosened, and then compressed again);
A filtration step (step ⑦) of filtering or centrifuging the pressed extract to remove large particles;
An application step (⑧ step) of mixing the seaweed extract with salt (sea salt);
A drying step (step ⑨) of drying the salt (sea salt) to which the seaweed extract has been applied with hot air below 50°C in a light-blocked dryer;
A method for producing salt containing seaweed extract, comprising a packaging step (step ⑩) of packaging the completed seaweed salt in a light-blocked container (completely blocked or red-coated container).

Salt is manufactured in a variety of ways, and table salt specified by the Ministry of Food and Drug Safety is reprocessed or processed crystals containing sodium chloride as the main ingredient obtained from seawater (including deep sea water), rock salt, lake salt, etc., or crystallized or purified seawater. It means crystallized. In terms of food type, there are sea salt, refined salt, burnt/molten salt, refined salt, other salt, and processed salt. This functional salt is classified as processed salt.

Processed salt refers to salt processed by adding food or food additives using more than 50% of sea salt, reprocessed salt, burned/molten salt, refined salt, or other salt.

Seaweed (laver, Genus Pyropia ) is a red seaweed plant that taxonomically belongs to the Hongjo class, Seaweed order, and Seaweed family. It is also called Haetae or Haeui. It is one of the most widely produced seaweeds in Korea, along with seaweed and kelp, and is a high-protein plant-based food that contains a large amount of carbohydrates, proteins, and various minerals.

Seaweed has a protein content of more than 35% and a fat content of less than 1%, and is an alkaline food that contains a balanced amount of various minerals such as Ca, Fe, and P compared to other vegetables. In addition, it is rich in vitamins (A, B1, B2, C, D), and in particular, it contains much more vitamin B2 than other plant foods.

Seaweed is a health food that contains a lot of essential amino acids such as methionine, threonine, leucine, isoleucine, lysine, and valine. It also contains iodine, which is not found in land plants.

In addition, seaweed not only has a unique aroma, but also has a high content of glycine and alanine, amino acids with sweetness and flavor, giving it a unique umami taste. It is composed of hemicellulose, which has the effect of reducing cholesterol content, and the sugar in seaweed is a viscous polysaccharide. Its main ingredient is porphyran, which has anti-cancer effects.

In addition, seaweed contains 1.3% taurine, which has various functional properties, making seaweed a food with both nutrients and functionality.

There are about 50 types of seaweed worldwide, but about 10 types are distributed in the South Sea of Korea. The types of seaweed mainly cultivated in Korea are divided into regular seaweed and stone seaweed. Common seaweed is Cham seaweed ( Pyropia tenera ) and Radiated seaweed ( Pyropia yezoensis ), which are mainly used as dried seaweed and seasoned seaweed. Representative examples of stone seaweed include Pyropia dentata and Pyropia seriata. Seaweed is mainly used in the form of seasoned seaweed, and most seasoned seaweed is a mixture of regular seaweed and stone seaweed.

The color of seaweed is a combination of three pigments: chlorophyll (main pigment), carotenoid, and phycobilin (auxiliary pigment), which easily change during storage by temperature, pH, and enzyme action.

Phycobilin, the auxiliary pigment of seaweed, exists in the form of phycobiliproteins. Phycobiliproteins are a combination of pyrrole derivatives and proteins, and include phycoerythrin of red algae and phycocyan of blue-green algae. Phycobiliproteins (PBP) ) has hepatoprotective, antioxidant, anti-inflammatory and anti-aging effects, so it can be utilized in the food, cosmetics, pharmaceutical and biomedical industries, and is known to have beneficial effects in the treatment of some diseases such as Alzheimer's and cancer.

Phycoerythrin is an auxiliary pigment to the main chlorophyll pigment responsible for photosynthesis. It is a representative pink pigment and is one of the brightest pink pigments among fluorescent substances that exist in nature.

Laver Color was registered in Korea's Food Additives Codex in 1999 and is used in natural foods [meat, fish and shellfish, fruits, vegetables, seaweed, beans, etc. and their simple processed products (peeled, cut, etc.), tea, coffee, red pepper powder, etc. Except for shredded peppers, kimchi, red pepper paste, seasoned red pepper paste, and vinegar, it can be used, but there are very few examples of it actually being used in the food manufacturing field, perhaps due to limitations in the color stability of natural pigments.

To describe the specific process of the present invention, the first step of producing an extract containing natural pigment protein from seaweed is

A washing step (step ① in Figure 2) of washing 2 to 3 times with purified seawater (or salt water) to wash away foreign substances such as dirt attached to the water vapor.

The foreign matter removal step (step ② of Figure 2), which removes foreign substances such as net fragments present along with the water after the washing, is similar to the method of manufacturing general dried seaweed (dried seaweed).

In the fresh water washing step (step ③ in Figure 2) of washing with fresh water (groundwater, etc.) to remove salts after the foreign matter removal step, minerals such as potassium, shinorine and porphyra contained in the water depending on the time of contact with fresh water. There is a need to minimize the loss of functional materials such as 334 as it becomes more severe.

The step of chopping and crushing using a mixer (step ④ of Figure 2) in the wet state with fresh water (all of the above steps are omitted for dry seaweed and soaked in water) is a step of expanding the surface area of the wet seaweed and at the same time extracting the extract during subsequent extraction. This is to make it easy to get out.

After the above chopping step, place it in a container and store it in a refrigerator below 10°C for refrigerated maturation (sugar or alcohol can be added depending on the extract's efficiency or use, or vinegar, etc. can be acidified to stabilize the pigment). This is because the refrigerated ripening (fermentation) step (step ⑤ in Figure 2), which is eluted by the water, has a lot of nutrients such as protein, so it quickly decomposes and explodes at room temperature. Additionally, it was confirmed that the pigment faded when exposed to sunlight. In particular, a larger amount of extract can be obtained when alcohol is added at this stage, but the seaweed extract with the best color can be obtained by adding 10 to 50 parts by weight of sugar.

A juice extraction step (step ⑥ of Figure 2) in which the water sample is placed in a filter bag, placed in a pressure extractor, and compressed (water can be added to the solid for additional extraction, loosened, and then compressed again).

As a result of attempting high-pressure sterilization (121°C, 15 minutes) to sterilize the seaweed pigment extract obtained through the filtration step (step ⑦ in Figure 2) of removing large particles by filtering or centrifuging the pressed extract, it completely faded as shown in the photo below. This happened

Even at 100℃, aggregation of pigment proteins occurred as shown in the photo below.

As a result of observing changes with exposure time even at 70℃ by lowering the temperature, it was found that fading occurred as shown in the photo below for over 10 minutes.

As a result of lowering the temperature and observing the change with exposure time at 50℃, quite good results were obtained as shown in the photo below, and this was also reflected in the drying temperature after applying the seaweed pigment extract to the salt (sea salt) recorded below.

After going through the application step of mixing the seaweed extract with salt (sea salt) (step ⑧ in Figure 2),

When the salt (sea salt) to which the seaweed extract is applied goes through a drying step (step ⑨ in Figure 2) of drying the salt (sea salt) to which the seaweed extract is applied with hot air below 50°C in a light-blocked dryer based on the above experimental results, the purple seaweed natural pigment extract is obtained as follows. You can obtain salt (processed salt) containing .

Processed salt containing seaweed extract is completed through a packaging step (step ⑩ of Figure 2) in which the completed seaweed salt is packaged in a light-blocked container (completely blocked or red-coated container).

This patent is not limited to salt, but seaweed extract can be applied to various foods such as alcohol, ice cream, and smoothies.

More broadly, the industrialization of dried seaweed extract can become a new future food source, and through this, we can escape from the trend of income decline for fishermen producing dried seaweed since 2018.

Claims (1)

The steps for producing extracts containing natural pigment proteins from seaweed are:
Washing step (step ①) of washing 2 to 3 times with purified seawater (or salt water) to wash away foreign substances such as dirt attached to the water vapor;
A foreign matter removal step (step ②) of removing foreign substances such as net fragments present along with moisture after the washing;
A fresh water washing step (step ③) of washing with fresh water (groundwater, etc.) to remove salts after the foreign matter removal step;
Chopping and crushing using a mixer in the wet state with fresh water (dried seaweed is soaked in water, omitting all the above steps) (step ④);
After the above chopping step, place it in a container and store it in a refrigerator below 10°C for refrigerated maturation (sugar or alcohol can be added depending on the extract's efficiency or use, or vinegar, etc. can be acidified to stabilize the pigment). Refrigeration ripening (fermentation) step (step ⑤) eluted by;
A juice extraction step (step ⑥) of placing the water sample in a filter bag, placing it in a pressure extractor, and compressing it (for additional extraction, water can be added to the solid, loosened, and then compressed again);
A filtration step (step ⑦) of filtering or centrifuging the pressed extract to remove large particles;
An application step (⑧ step) of mixing the seaweed extract with salt (sea salt);
A drying step (step ⑨) of drying the salt (sea salt) to which the seaweed extract has been applied with hot air below 50°C in a light-blocked dryer;
A method for producing salt containing seaweed extract, comprising a packaging step (step ⑩) of packaging the completed seaweed salt in a light-blocked container (completely blocked or red-coated container).