KR20240077511A - Method of extracting laver natural pigment and manufacturing method of functional salt using the same - Google Patents
Method of extracting laver natural pigment and manufacturing method of functional salt using the same Download PDFInfo
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- KR20240077511A KR20240077511A KR1020220157185A KR20220157185A KR20240077511A KR 20240077511 A KR20240077511 A KR 20240077511A KR 1020220157185 A KR1020220157185 A KR 1020220157185A KR 20220157185 A KR20220157185 A KR 20220157185A KR 20240077511 A KR20240077511 A KR 20240077511A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 김의 천연색소 추출물을 함유한 기능성 소금 제조방법에 관한 것으로 김에 다량으로 함유되어 있는 아미노산(타우린, 알라닌 등), 미네랄(요오드, 칼륨 등), 포피란, 비타민(vitamin B, Vitamin C 등), 시노린과 포피라-334 등의 기능성 성분 뿐만 아니라 천연색소 단백질인 피코에리스린(phycoerythrin)을 함유하는 기능성 소금을 제조해 보기도 좋고 맛도 좋은 기능성 소금을 제조하는 것을 목적으로 한다.
이를 위해 본 발명은 크게 두 단계로 구분된다. 첫째 김 천연색소 단백질이 함유된 색소 추출물을 제조하는 단계와 두 번째로 이 추출물을 천일염에 코팅하여 보랏빛의 소금을 제조하는 단계이다. 이렇게 완성된 소금은 김과 천일염에 함유된 미네랄뿐만 아니라 각종 기능성 성분이 함유되게 되며 시각적으로도 탁월한 소금을 얻게 된다.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
본 발명은 김의 천연색소 추출물을 함유한 기능성 소금 제조방법에 관한 것이다.The present invention relates to a method for producing functional salt containing natural coloring extract of seaweed.
김에는 아미노산(타우린, 알라닌 등), 미네랄(요오드, 칼륨 등), 포피란, 비타민(vitamin B, Vitamin C 등), 시노린과 포피라-334 등의 기능성 성분뿐만 아니라 천연색소 단백질인 피코에리스린(phycoerythrin)을 다량 함유하고 있다. 이들은 대부분 수용성이고 이를 감안해 추출하고 이 추출물을 소금에 함유시키는 것은 보기도 좋고 맛도 좋은 기능성 소금을 제조하는 것이 가능하다. 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.
이를 위해 본 발명은 크게 두 단계로 구분된다. 첫째 김 천연색소 단백질이 함유된 색소 추출물을 제조하는 단계와 두 번째로 이 추출물을 천일염에 코팅하여 보랏빛의 소금을 제조하는 단계이다. 이렇게 완성된 소금은 김과 천일염에 함유된 미네랄뿐만 아니라 각종 기능성 성분이 함유되게 되며 도 1과 같은 시각적으로도 탁월한 소금을 얻게 된다. 이러한 과정을 순서도로 나타내면 도 2와 같다.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.
도 1. 김 천연색소 추출물을 함유한 기능성 소금 사진Figure 1. Photo of functional salt containing seaweed natural pigment extract
도 2. 순서도Figure 2. Flow chart
본 발명의 목적은 김 물추출물을 소금에 첨가함으로서 영양과 기호적인 증진효과와 시각적인 품질향상을 도모하는데 있다.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.
본 발명의 다른 목적은 인체에 무해하고 원가가 낮은 자원인 김을 이용하여 영양적인 면과 관능적인 면을 모두 부합하는 고부가가치의 소금을 제공하는데 있다.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.
하지만 선행연구에서는 가열을 하거나 추출과정에 선택성이 결여되면 가장 중요한 색소가 퇴색하거나 색상이 좋지 못한다.However, in previous studies, if heating or extraction process lacks selectivity, the most important pigments fade or the color is poor.
상기의 목적을 달성하기 위하여, 본 발명은 크게 두 단계로 구분된다. 첫째 김 천연색소 단백질이 함유된 색소 추출물을 제조하는 단계와 두 번째로 이 추출물을 천일염에 코팅하여 보랏빛의 소금을 제조하는 단계이다. 이렇게 완성된 소금은 김과 천일염에 함유된 미네랄뿐만 아니라 각종 기능성 성분이 함유되게 되며 시각적으로도 탁월한 소금을 얻게 된다.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.
시각적으로 탁월한 색상의 김 추출물을 얻기 위해서 기존의 추출방법과는 다른 몇가지가 필요하였으며 다양한 시도 끝에 최소의 비용으로 최적의 결과를 얻을 수 있는 조건을 확립하여야 했다.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.
핵심적인 것 몇가지를 나열하자면 냉장과 빛 차단 그리고 설탕의 사용이다. 자세한 내용은 [발명을 실시하기 위한 구체적인 내용]에 기술한다.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].
본 발명은 김 추출물이 첨가된 소금을 제공함으로써 물성, 색, 향, 맛 등이 증가된 소금을 제공하는 효과를 갖는다. 또한 소금에 한정되지 않고 술, 아이스크림, 스무디 등 다양한 식품에 김 추출물의 응용이 가능하다.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.
더 크게는 물김 추출물의 산업화는 새로운 미래먹거리가 될 수 있으며 이를 통해 2018년 이후 물김 생산어민의 소득감소 추세에서 벗어날 수 있다. 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.
종래의 김에서 물질을 추출하는 특허들은 색소(홍색소, 피코에리트린)에 초점이 맞춰져 있는 것이 아니며 (특허문헌 0006) 대한민국 특허 출원번호 제2009-0022709호(공고일자 2012. 02. 09) ) ‘김 물추출물이 첨가된 아이스크림 믹스의 제조방법’은 색소에 초점이 맞춰져 있으나 본 연구의 물김과 달리 마른김을 이용하였고 본 연구에서는 여러 가지 실험을 통해 온도나 광 안정성 연구를 통해 최적 조건을 설정하였고 추출시 단순 물보다는 설탕을 첨가하는 방법을 제시하여 종래의 방법보다 우수한 색상을 얻을 수 있었다.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.
[도 1] 김 천연색소 추출물을 함유한 기능성 소금 사진
[도 2] 순서도
김에서 천연색소 단백질을 포함하는 추출물을 제조하는 단계는
물김에 붙어있는 뻘 등 이물을 세척하기 위해 정제된 바닷물(또는 소금물)로 2~3회 세척하는 세척단계(①단계);
상기 세척 후 물김과 함게 존재하는 그물조각 등 이물을 제거하는 이물 제거 단계(②단계);
상기 이물 제거 단계 후 염을 제거하기 위해 민물(지하수 등)로 세척하는 민물 세척 단계(③단계);
상기 민물이 묻어있는 물김상태(건조한 김은 상기 모든 단계를 생략하고 물로 불린 후)에서 믹서를 이용해 세절·파쇄하는 단계(④단계);
상기 세절단계 후 용기에 담아 냉장숙성(추출물의 효율증진이나 용도에 따라 설탕, 알코올을 가하거나, 색소 안정을 위해 식초 등의 산성화 가능)을 위해 10℃이하의 냉장실에서 보관하면서 세포내 성분이 삼투압에 의해 용출되는 냉장숙성(발효)단계(⑤단계);
상기 물김 시료를 필터용 자루에 담아 압력추출기에 넣고 압착(추가 추출을 위해 고형물에 물을 가하고 푼 다음 다시 압착 가능)하는 착즙단계(⑥단계);
상기 압착추출물을 여과하거나 원심분리하여 큰 입자를 제거하는 여과단계(⑦단계);
상기 김 추출물을 소금(천일염)에 넣어 버무리는 도포단계(⑧단계);
상기 김 추출물이 도포된 소금(천일염)을 빛이 차단된 건조기에서 50℃ 이하의 열풍으로 건조하는 건조단계(⑨단계);
상기 완성된 김 소금을 빛이 차단된 용기(완전차단이나 붉은색 코팅 용기)에 담아 포장하는 포장단계(⑩단계);를 포함하는 것을 특징으로하는 김 추출물을 함유하는 소금의 제조방법[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).
소금은 다양한 방법으로 제조되고 있으며, 식품의약품안전처에서 규정된 식염은 해수(해양심층수 포함)나 암염, 호수염 등으로부터 얻은 염화나트륨이 주성분인 결정체를 재처리하거나 가공한 것 또는 해수를 결정화하거나 정제 결정화한 것을 말한다. 식품유형으로 보면 천일염, 재제소금, 태움·용융소금, 정제소금, 기타소금, 가공소금이 있으며, 본 기능성 소금은 가공소금에 해당한다.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.
가공소금은 천일염, 재제소금, 태움·용융소금, 정제소금, 기타소금을 50% 이상 사용하여 식품 또는 식품첨가물을 가하여 가공한 소금을 말한다. 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.
김(laver, Genus Pyropia)은 분류학상으로 홍조강, 김파래목, 김파래과에 속하는 홍조식물로 해태(海苔)또는 해의(海衣)라고도 불린다. 미역 및 다시마 등과 함께 국내에서 가장 많이 생산되는 대표적인 해조류 중의 하나이며, 탄수화물과 단백질을 비롯하여 여러 가지 무기질을 다량 함유하는 식물성 고단백식품이다.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.
김은 35% 이상의 단백질과 1% 이하의 지방 함량을 가지며 다른 채소와 비교하여 각종 무기질 Ca, Fe 및 P등이 균형 있게 들어있는 알칼리성 식품이다. 또한, 비타민(A, B1, B2, C, D)이 풍부하며, 특히 비타민 B2는 다른 식물성 식품에 비해 월등히 많이 함유되어 있다.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.
김은 methionine, threonine, leucine, isoleucine, lysine 및 valine등과 같은 필수 아미노산이 많이 함유되어 있는 건강식품으로 육상식물에는 함유되지 않은 요오드도 함유하고 있다. 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.
또한, 김은 고유한 향뿐만 아니라 단맛과 지미를 가진 아미노산인 glycine과 alanine등의 함량이 높아 김 특유의 감칠맛을 나타내며 콜레스테롤 함량을 감소시키는 효과가 있는 hemicellulose로 구성되어 있으며 김의 당질은 점질다당으로 항암효과가 있는 porphyran이 주성분으로 이루어져 있다.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.
이외에 다양한 기능성을 나타내는 taurine이 1.3% 함유되어 있어 김은 영양소와 기능성을 두루 갖춘 식품이다.In addition, seaweed contains 1.3% taurine, which has various functional properties, making seaweed a food with both nutrients and functionality.
김의 종류는 전 세계적으로 약 50여종이 있으나 우리나라 남해에는 10종정도 분포하고 있다. 국내에서 주로 양식되고 있는 김의 종류는 일반김과 돌김으로 구분되는데 일반김은 참김(Pyropia tenera)과 방사무늬김(Pyropia yezoensis)으로 주로 마른김 및 조미김으로 이용된다. 돌김은 잇바디돌김(Pyropia dentata)과 모무늬돌김(Pyropia seriata)이 대표적이며 김의 이용은 주로 조미김 형태로 이용되는데 대부분의 조미김은 일반김과 돌김이 혼합되어 있다.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.
김의 색택은 chlorophyll(주색소), carotenoid 및 phycobilin(보조색소)의 세 가지 색소가 조화된 것이며 이들은 저장 중에 온도, pH 및 효소의 작용에 의하여 쉽게 변화한다.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.
김의 보조색소인 phycobilin은 Phycobiliproteins 형태로 존재하며 피코빌린단백질(phycobiliproteins)은 피롤 유도체와 단백질의 결합체이며, 홍조류의 피코에리트린(phycoerythrin), 남조류의 피코시아닌(phycocyan) 등이 있는데 Phycobiliproteins(PBP)은 간 보호, 항산화, 항염 및 노화 방지 효과가 있어 식품, 화장품, 제약 및 생물 의학 산업에서 활용될 수 있으며, 알츠하이머 및 암과 같은 일부 질병의 치료에 유익한 효과를 나타내는 것으로 알려져 있다.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.
Phycoerythrin은 광합성을 담당하는 주요 엽록소 색소에 대한 보조색소이며, 대표적인 핑크색 색소로 자연계에 존재하는 형광 물질 중 가장 밝은 핑크 색소 중 하나이다.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.
우리나라 식품첨가물 공전에는 김색소(Laver Color)가 1999년 등재되어 천연식품[식육류, 어패류, 과일류, 채소류, 해조류, 콩류 등 및 그 단순가공품(탈피, 절단 등), 다류, 커피, 고춧가루, 실고추, 김치류, 고추장, 조미고추장, 식초를 제외하고는 사용할 수 있게 되어있으나 천연색소의 색소 안정성의 한계 때문인지 실제 식품제조분야에서 사용된 예는 거의 없다.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.
본 발명의 구체적인 과정을 설명하면, 일차적으로 김에서 천연색소 단백질을 포함하는 추출물을 제조하는 단계는 To describe the specific process of the present invention, the first step of producing an extract containing natural pigment protein from seaweed is
물김에 붙어있는 뻘 등 이물을 세척하기 위해 정제된 바닷물(또는 소금물)로 2~3회 세척하는 세척단계(도 2 ①단계)와A 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.
상기 세척 후 물김과 함게 존재하는 그물조각 등 이물을 제거하는 이물 제거 단계(도 2 ②단계)는 일반 건조김(마른김)을 제조하는 방법과 유사하며The 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).
상기 이물 제거 단계 후 염을 제거하기 위해 민물(지하수 등)로 세척하는 민물 세척 단계(도 2 ③단계)에서는 민물에 접촉하는 시간에 따라 물김속에 함유된 칼륨 등의 미네랄, 시노린과 포피라-334와 같은 기능성 물질 등의 손실이 심해지기 때문에 최소화 할 필요가 있다.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.
상기 민물이 묻어있는 물김상태(건조한 김은 상기 모든 단계를 생략하고 물로 불린 후)에서 믹서를 이용해 세절·파쇄하는 단계(도 2 ④단계)는 물김의 표면적을 넓히는 단계임과 동시에 추후 착즙시 추출물이 쉽게 빠져나올 수 있게 하기 위함이다.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.
상기 세절단계 후 용기에 담아 냉장숙성(추출물의 효율증진이나 용도에 따라 설탕, 알코올을 가하거나, 색소 안정을 위해 식초 등의 산성화 가능)을 위해 10℃이하의 냉장실에서 보관하면서 세포내 성분이 삼투압에 의해 용출되는 냉장숙성(발효)단계(도 2 ⑤단계)는 물김이 단백질 등의 영양분이 많아 상온에서는 빠르게 부패가 일어나 폭발해 버리기 때문이다. 또한 햇빛에 노출될 경우 색소의 퇴색이 일어남을 확인하였다. 특히나 이 단계에서 알코올 첨가시 더 많은 양의 추출물을 얻을 수 있으나 설탕을 10~50 중량부 첨가하는 것이 가장 좋은 색감의 김 추출물을 얻을 수 있었다.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.
상기 물김 시료를 필터용 자루에 담아 압력추출기에 넣고 압착(추가 추출을 위해 고형물에 물을 가하고 푼 다음 다시 압착 가능)하는 착즙단계(도 2 ⑥단계)와A 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).
상기 압착추출물을 여과하거나 원심분리하여 큰 입자를 제거하는 여과단계(도 2 ⑦단계)를 거쳐 얻어진 김 색소추출물의 살균을 위해 고압멸균(121℃, 15분)을 시도한 결과 아래 사진과 같이 완전 퇴색이 일어났고As 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
100℃에서도 아래 사진과 같이 색소단백질의 응집이 일어났다.Even at 100℃, aggregation of pigment proteins occurred as shown in the photo below.
온도를 낮춰 70℃에서도 노출시간에 따른 변화를 관찰한 결과 10분 이상에서는 아래 사진과 같이 퇴색이 일어남을 알 수 있었다.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.
온도를 좀더 낮춰 50℃에서 노출시간에 따른 변화를 관찰한 결과 아래 사진과 같이 상당히 양호한 결과를 얻어 하기에 기록된 소금(천일염)에 김 색소추출물 도포 후 건조온도에도 반영하였다.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.
상기 김 추출물을 소금(천일염)에 넣어 버무리는 도포단계(도 2 ⑧단계)를 거친 후After going through the application step of mixing the seaweed extract with salt (sea salt) (step ⑧ in Figure 2),
상기 김 추출물이 도포된 소금(천일염)을 상기의 실험결과를 바탕으로 빛이 차단된 건조기에서 50℃ 이하의 열풍으로 건조하는 건조단계(도 2 ⑨단계)를 거치면 아래와 같은 보랏빛의 김 천연색소 추출물을 함유한 소금(가공소금)을 얻을 수 있다.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 .
상기 완성된 김 소금을 빛이 차단된 용기(완전차단이나 붉은색 코팅 용기)에 담아 포장하는 포장단계(도 2 ⑩단계)를 거쳐 김 추출물을 함유하는 가공소금이 완성된다.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).
본 특허는 소금에 한정되지 않고 술, 아이스크림, 스무디 등 다양한 식품에 김 추출물의 응용이 가능하다.This patent is not limited to salt, but seaweed extract can be applied to various foods such as alcohol, ice cream, and smoothies.
더 크게는 물김 추출물의 산업화는 새로운 미래먹거리가 될 수 있으며 이를 통해 2018년 이후 물김 생산어민의 소득감소 추세에서 벗어날 수 있다. 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)
물김에 붙어있는 뻘 등 이물을 세척하기 위해 정제된 바닷물(또는 소금물)로 2~3회 세척하는 세척단계(①단계);
상기 세척 후 물김과 함게 존재하는 그물조각 등 이물을 제거하는 이물 제거 단계(②단계);
상기 이물 제거 단계 후 염을 제거하기 위해 민물(지하수 등)로 세척하는 민물 세척 단계(③단계);
상기 민물이 묻어있는 물김상태(건조한 김은 상기 모든 단계를 생략하고 물로 불린 후)에서 믹서를 이용해 세절·파쇄하는 단계(④단계);
상기 세절단계 후 용기에 담아 냉장숙성(추출물의 효율증진이나 용도에 따라 설탕, 알코올을 가하거나, 색소 안정을 위해 식초 등의 산성화 가능)을 위해 10℃이하의 냉장실에서 보관하면서 세포내 성분이 삼투압에 의해 용출되는 냉장숙성(발효)단계(⑤단계);
상기 물김 시료를 필터용 자루에 담아 압력추출기에 넣고 압착(추가 추출을 위해 고형물에 물을 가하고 푼 다음 다시 압착 가능)하는 착즙단계(⑥단계);
상기 압착추출물을 여과하거나 원심분리하여 큰 입자를 제거하는 여과단계(⑦단계);
상기 김 추출물을 소금(천일염)에 넣어 버무리는 도포단계(⑧단계);
상기 김 추출물이 도포된 소금(천일염)을 빛이 차단된 건조기에서 50℃ 이하의 열풍으로 건조하는 건조단계(⑨단계);
상기 완성된 김 소금을 빛이 차단된 용기(완전차단이나 붉은색 코팅 용기)에 담아 포장하는 포장단계(⑩단계);를 포함하는 것을 특징으로하는 김 추출물을 함유하는 소금의 제조방법The 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).
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